CN104351815A - 一种陆川猪保健扣肉的制作方法 - Google Patents
一种陆川猪保健扣肉的制作方法 Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 10
- 235000013372 meat Nutrition 0.000 title claims abstract description 8
- 235000015277 pork Nutrition 0.000 claims abstract description 52
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000011669 selenium Substances 0.000 claims abstract description 12
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 12
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000011651 chromium Substances 0.000 claims abstract description 7
- 229910052804 chromium Inorganic materials 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 5
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 5
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 5
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004080 punching Methods 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000037308 hair color Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000008774 maternal effect Effects 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001850 reproductive effect Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Nutrition Science (AREA)
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- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
一种陆川猪保健扣肉的制作方法,包括如下步骤:选择猪肉,清洗整理,煮熟油炸,浸入微量元素水液,切片加料,炖蒸。本发明有益效果是:本发明方法制作的扣肉有酸甜香味,含有硒元素、铬元素,还含有杞子桂圆可口美味,适宜缺管硒、铬人群食用。人们食用含硒、铬元素扣肉,增加机体免疫力减少疾病发生率,促进身体健康。
Description
技术领域
本发明涉及食品加工技术,具体涉及一种陆川猪保健扣肉的制作方法。
背景技术
广西“陆川猪”短、宽、肥、圆。背腰宽广凹下,腹大常拖地、毛色呈一致性黑白花。”历史悠久,品质优良,因原产与广西东南部的陆川县而得名,现主要分布于玉林、钦州、梧州等地。是中国八大地方优良猪种之一,具有繁殖力高、母性好、抗逆性强、其肉皮薄、肉嫩、脆而不腻;其畜产品可加工脆皮乳猪、香肠、无皮五花腊肉等。炸猪排、白切猪脚、脆皮扣等在宾宴上不可缺少的菜肴。
甜酸扣肉多年来是人们喜爱的一道佳肴,其甜酸清香爽口美味更是人们婚庆喜事的一种首选菜,它制作简单,取材容易,传统工艺方法是将生猪肉经油炸后浸水,切片加料蒸熟翻转即成。但是目前的扣肉制作技术含量不高,保健功效低。
发明内容
针对上述问题存在不足,本发明提供具有甜酸爽口,含有多种微量元素的一种陆川猪保健扣肉的制作方法。
为达上述目的,本发明提供解决问题的技术方案是:
1、一种陆川猪保健扣肉的制作方法,包括如下步骤:
(1)选择猪肉,(2)清洗整理,(3)煮熟油炸,(4)浸入微量元素水液,(5)切片加料,(6)炖蒸。
2、如技术方案1所述的一种陆川猪保健扣肉的制作方法,其中,下面就各步骤分述如下:
(1)选择猪肉:选用无病、无肉核的新鲜猪肉备用。
(2)清洗整理:将猪肉清洗后去除棱角,整理成正方形或长形条块。
(3)煮熟油炸:将猪肉与水近1:10重量份放锅内煮沸,再慢火煮20-30分钟后捞起沥干。沥干水份后放油锅内油炸,油炸猪肉待肉皮起变黄后捞起沥干油。
(4)浸入微量元素水液:将沥干油的猪肉浸入微量元素水液,其中所述微量元素水液的配制方法是:取酵母硒2份,酵母铬2份,水100份,冲兑成水2‰溶液。猪肉浸泡5小时后捞起。
(5)将已浸泡的猪肉切片装碗。
(6)炖蒸:将碗中猪肉放入佐料炖蒸至沸后10分钟即可。
3、如技术方案1所述的一种陆川猪保健扣肉的制作方法,其中所述的佐料配作以下:按重量份配比取,生抽酱油1份、酵母硒0.01份、小茴粉0.1份、大茴粉0.1份、清水1份、杞子粉0.1份、桂圆肉粉0.1份、香料0.1份,共拌配均匀即可。
本发明有益效果是:本发明方法制作的扣肉有酸甜香味,含有硒元素、铬元素,还含有杞子桂圆可口美味,适宜缺管硒、铬人群食用。人们食用含硒、铬元素扣肉,增加机体免疫力减少疾病发生率,促进身体健康。具体实施方式;
具体实施例如下
一种陆川猪保健扣肉的制作方法,包括如下步骤:
(1)选择猪肉,(2)清洗整理,(3)煮熟油炸,(4)浸入微量元素水液,(5)切片加料,(6)炖蒸。
所述的各步骤分述如下:
(1)选择猪肉:选用无病、无肉核的新鲜猪肉备用。
(2)清洗整理:将猪肉清洗后去除棱角,整理成正方形或长形条块。
(3)煮熟油炸:将猪肉与水近1:10重量份放锅内煮沸,再慢火煮20-30分钟后捞起沥干。沥干水份后放油锅内油炸,油炸猪肉待肉皮起变黄后捞起沥干油。
(4)浸入微量元素水液:将沥干油的猪肉浸入微量元素水液,其中所述微量元素水液的配制方法是:取酵母硒2份,酵母铬2份,水100份,冲兑成水2‰溶液。猪肉浸泡5小时后捞起。
(5)将已浸泡的猪肉切片装碗。
(6)炖蒸:将碗中猪肉放入佐料炖蒸至沸后10分钟即可。
所述的佐料配作以下:按重量份配比取,生抽酱油1份、酵母硒0.01份、小茴粉0.1份、大茴粉0.1份、清水1份、杞子粉0.1份、桂圆肉粉0.1份、香料0.1份,共拌配均匀即可。
Claims (3)
1.一种陆川猪保健扣肉的制作方法,其特征在于,包括如下步骤:
(1)选择猪肉,(2)清洗整理,(3)煮熟油炸,(4)浸入微量元素水液,(5)切片加料,(6)炖蒸。
2.如权利要求1所述的一种陆川猪保健扣肉的制作方法,其特征在于,下面就各步骤分述如下:
(1)选择猪肉:选用无病、无肉核的新鲜猪肉备用;
(2)清洗整理:将猪肉清洗后去除棱角,整理成正方形或长形条块;
(3)煮熟油炸:将猪肉与水近1:10重量份放锅内煮沸,再慢火煮20-30分钟后捞起沥干;沥干水份后放油锅内油炸,油炸猪肉待肉皮起变黄后捞起沥干油;
(4)浸入微量元素水液:将沥干油的猪肉浸入微量元素水液,其中所述微量元素水液的配制方法是:取酵母硒2份,酵母铬2份,水100份,冲兑成水2‰溶液;猪肉浸泡5小时后捞起;
(5)将已浸泡的猪肉切片装碗;
(6)炖蒸:将碗中猪肉放入佐料炖蒸至沸后10分钟即可。
3.如权利要求2所述的一种陆川猪保健扣肉的制作方法,其特征在于,其佐料配制以下:按重量份配比取,生抽酱油1份、酵母硒0.01份、小茴粉0.1份、大茴粉0.1份、清水1份、杞子粉0.1份、桂圆肉粉0.1份、香料0.1份,共拌配均匀即可。
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105231296A (zh) * | 2015-09-25 | 2016-01-13 | 广西银农畜牧集团有限责任公司 | 一种扣肉的制作方法 |
CN106690079A (zh) * | 2015-11-14 | 2017-05-24 | 梁冬梅 | 一种保健松鼠肉的制作方法 |
CN106962793A (zh) * | 2017-03-27 | 2017-07-21 | 陆川县人民政府招待所 | 一种陆川猪扣肉的制作方法 |
CN107114696A (zh) * | 2017-03-27 | 2017-09-01 | 陆川县人民政府招待所 | 一种陆川猪扣肉的制作工艺 |
CN107212350A (zh) * | 2017-04-25 | 2017-09-29 | 江西师范大学 | 一种扣肉专用复配调料及其制备方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104223147A (zh) * | 2014-09-30 | 2014-12-24 | 陈业东 | 一种甜酸扣肉的制作方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN104223147A (zh) * | 2014-09-30 | 2014-12-24 | 陈业东 | 一种甜酸扣肉的制作方法 |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105231296A (zh) * | 2015-09-25 | 2016-01-13 | 广西银农畜牧集团有限责任公司 | 一种扣肉的制作方法 |
CN106690079A (zh) * | 2015-11-14 | 2017-05-24 | 梁冬梅 | 一种保健松鼠肉的制作方法 |
CN106962793A (zh) * | 2017-03-27 | 2017-07-21 | 陆川县人民政府招待所 | 一种陆川猪扣肉的制作方法 |
CN107114696A (zh) * | 2017-03-27 | 2017-09-01 | 陆川县人民政府招待所 | 一种陆川猪扣肉的制作工艺 |
CN107212350A (zh) * | 2017-04-25 | 2017-09-29 | 江西师范大学 | 一种扣肉专用复配调料及其制备方法 |
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