CN104351818A - 里脊的制作方法 - Google Patents

里脊的制作方法 Download PDF

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CN104351818A
CN104351818A CN201410696396.8A CN201410696396A CN104351818A CN 104351818 A CN104351818 A CN 104351818A CN 201410696396 A CN201410696396 A CN 201410696396A CN 104351818 A CN104351818 A CN 104351818A
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fillet
grams
oil
preparation
frying
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翁杰
翁滨
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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
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明涉及一种里脊的制作方法，包括腌制和炸制两个步骤，具体为：取里脊肉，洗净沥干水份后用刀切成5～7mm厚的肉片，放入容器内，加盐、料酒、鸡精、白砂糖、淀粉和蛋清，搅拌均匀，腌制0.5～2小时；锅里放油，将油加热至130～140℃时，把腌好的里脊肉放入油锅内炸制5～6分钟，捞出。本发明的里脊的制作方法，做法简单，油炸时间短，里脊内营养位置不会被破坏，而且用料简单，保留了里脊鲜嫩的口感，而且将其夹在烧饼等饼类食品中，方便携带。

Description

里脊的制作方法
技术领域
本发明涉及一种肉类食品的制作方法，具体是一种里脊肉的制作方法。
技术背景
里脊肉含有人体生长、发育所需的丰富的优质蛋白、脂肪、维生素等，而且肉质较嫩，易消化，在众多快餐店以及街边小吃都非常受欢迎，目前里脊的大部分做法都较复杂，不能适应现在快节奏的生活，而且经过长时间的烹饪，掩盖了里脊本身鲜嫩的味道。
发明内容
本发明要解决的技术问题是提供一种里脊的制作方法，该方法操作简单，烹饪时间短，里脊内营养不会流失，而且制作的里脊不失其本身鲜嫩的味道。
为解决上述技术问题，本发明采用以下技术方案：
里脊的制作方法，包括以下步骤：
(1)腌制：取里脊肉500克，洗净沥干水份后用刀切成5～7 mm厚的肉片，放入容器内，取精盐6～11克，料酒23～30克，鸡精0.5～1.3克，白砂糖4～7克、淀粉100～150克和3～5个鸡蛋的蛋清倒入容器中混合后，将肉片放入，搅拌均匀，腌制0.5～2小时，备用；
(2)炸制：锅里放油，将油加热至130～140℃时，把步骤(1)腌好的里脊肉放入油锅内炸制5～6分钟，捞出、沥干油、装盘。
本发明的有益效果是：做法简单，油炸时间短，里脊内营养位置不会被破坏，而且用料简单，保留了里脊鲜嫩的口感，而且可以降制作好的里脊直接夹在烧饼等饼类食品中，方便携带。
具体实施方式
以下结合实施例对本发明作进一步说明。
实施例一
里脊的制作方法，包括以下步骤：
(1)腌制：取猪里脊肉500克，洗净沥干水份后用刀切成5～7 mm厚的肉片，放入容器内，取精盐6克，料酒23克，鸡精1.3克，白砂糖4克、淀粉100克和3个鸡蛋的蛋清倒入容器中混合后，将肉片放入，搅拌均匀，腌制0.5小时，备用；
(2)炸制：锅里放油，将油加热至130～140℃时，把步骤(1)腌好的里脊肉放入油锅内炸制5～6分钟，至色泽金黄捞出、沥干油、装盘。
实施例二
里脊的制作方法，包括以下步骤：
(1)腌制：取牛里脊肉500克，洗净沥干水份后用刀切成5～7 mm厚的肉片，放入容器内，取精盐8克，料酒27克，鸡精0.7克，白砂糖6克、淀粉123克和4个鸡蛋的蛋清倒入容器中混合后，将肉片放入，搅拌均匀，腌制2小时，备用；
(2)炸制：锅里放油，将油加热至130～140℃时，把步骤(1)腌好的里脊肉放入油锅内炸制5～6分钟，至色泽金黄捞出、沥干油、装盘。
实施例三
里脊的制作方法，包括以下步骤：
(1)腌制：取鸡胸肉500克，洗净沥干水份后用刀切成5～7 mm厚的肉片，放入容器内，取精盐11克，料酒30克，鸡精0.5克，白砂糖7克、淀粉150克和5个鸡蛋的蛋清倒入容器中混合后，将肉片放入，搅拌均匀，腌制1小时，备用；
(2)炸制：锅里放油，将油加热至130～140℃时，把步骤(1)腌好的里脊肉放入油锅内炸制5～6分钟，至色泽金黄捞出、沥干油、装盘。

Claims (2)

1.里脊的制作方法，步骤为：
(1)腌制：取里脊肉500克，洗净沥干水份后用刀切成5～7mm厚的肉片，放入容器内，取精盐6～11克，料酒23～30克，鸡精0.5～1.3克，白砂糖4～7克、淀粉100～150克和3～5个鸡蛋的蛋清倒入容器中混合后，将肉片放入，搅拌均匀，腌制0.5～2小时，备用；
(2)炸制：锅里放油，将油加热至130～140℃时，把步骤(1)腌好的里脊肉放入油锅内炸制5～6分钟，捞出、沥干油、装盘。
2.根据权利要求1所述的里脊的制作方法，其特征在于：所述里脊肉是猪里脊肉、牛里脊肉或鸡胸肉。
CN201410696396.8A 2014-11-26 2014-11-26 里脊的制作方法 Pending CN104351818A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108783253A (zh) * 2018-07-10 2018-11-13 安徽杠岗香食品科技有限公司 一种糖醋里脊料理包及其制备方法
CN114052205A (zh) * 2020-08-03 2022-02-18 福建升隆食品有限公司 一种适用于儿童口感的小酥肉的制备方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102150870A (zh) * 2011-01-07 2011-08-17 郭虎庆 一种里脊肉食品的制作方法
CN102178247A (zh) * 2011-05-10 2011-09-14 陈素燕 一种过油肉的制作方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102150870A (zh) * 2011-01-07 2011-08-17 郭虎庆 一种里脊肉食品的制作方法
CN102178247A (zh) * 2011-05-10 2011-09-14 陈素燕 一种过油肉的制作方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
宋媛: "《正宗绝色 川菜和火锅》", 31 January 2014 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108783253A (zh) * 2018-07-10 2018-11-13 安徽杠岗香食品科技有限公司 一种糖醋里脊料理包及其制备方法
CN114052205A (zh) * 2020-08-03 2022-02-18 福建升隆食品有限公司 一种适用于儿童口感的小酥肉的制备方法

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Application publication date: 20150218