CN104397738A - 一种卤水金钱肚的制作方法 - Google Patents
一种卤水金钱肚的制作方法 Download PDFInfo
- Publication number
- CN104397738A CN104397738A CN201410754445.9A CN201410754445A CN104397738A CN 104397738 A CN104397738 A CN 104397738A CN 201410754445 A CN201410754445 A CN 201410754445A CN 104397738 A CN104397738 A CN 104397738A
- Authority
- CN
- China
- Prior art keywords
- tripe
- pork tripe
- money
- boil
- fire
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 239000012535 impurity Substances 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 8
- 235000014347 soups Nutrition 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 6
- 238000002360 preparation method Methods 0.000 claims description 14
- 229910052736 halogen Inorganic materials 0.000 claims description 12
- 150000002367 halogens Chemical class 0.000 claims description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 206010053615 Thermal burn Diseases 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 244000062250 Kaempferia rotunda Species 0.000 claims description 3
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 235000013882 gravy Nutrition 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 241000234314 Zingiber Species 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 238000005728 strengthening Methods 0.000 abstract description 5
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 3
- 235000015090 marinades Nutrition 0.000 abstract 3
- 235000013547 stew Nutrition 0.000 abstract 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract 2
- 235000013736 caramel Nutrition 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000021551 crystal sugar Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 6
- 206010013911 Dysgeusia Diseases 0.000 description 4
- 230000003796 beauty Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 2
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种卤水金钱肚的制作方法,其特征在于,包括如下步骤:S01:将干葱头洗净切成块状,鲜姜去皮洗净切成片状;S02:将白糖和清水加入锅中至烧沸,使用小火继续煮直至液体变为暗红色,自然晾凉成糖色;S03:剔除金钱肚上的杂质,放入沸水中烫20-40秒,捞出;S04:把金钱肚放入锅中使用小火煮至八分熟,捞出沥水;S05:将卤汁煮沸后再放入卤料包,使用旺火煮,然后加入姜片、干葱头、酱油、冰糖、盐、糖色和味精,使用小火煮,过滤掉杂质,制得卤汤;S06:将金钱肚放入卤汤中使用小火煮熟,关火后捞出金钱肚晾凉。简单易学,方便在家中制作且口味醇香微甜、具有补益脾胃、解毒、养颜的功效。
Description
技术领域
本发明涉及一种卤水金钱肚的制作方法。
背景技术
卤水金钱肚是一道广东省的汉族传统名菜,属于粤菜系。酥而不烂,有弹性,色泽淡红,鲜香味美。其中,卤水是粤菜一大特色,因其鲜香爽口而广为流传;金钱肚又称蜂窝肚,是牛的四个胃之一。
卤水金钱肚的制作方法有许多种,本发明人根据多年的生活经验,提供一种制作方法,简单易学,方便在家中制作且口味醇香微甜、具有补益脾胃、解毒、养颜的功效。
发明内容
针对上述问题,本发明提供一种卤水金钱肚的制作方法,简单易学,方便在家中制作且口味醇香微甜、具有补益脾胃、解毒、养颜的功效。
为实现上述技术目的,达到上述技术效果,本发明通过以下技术方案实现:
一种卤水金钱肚的制作方法,其特征在于,包括如下步骤:
S01:将干葱头洗净切成块状,鲜姜去皮洗净切成片状;
S02:将白糖和清水加入锅中至烧沸,使用小火继续煮直至液体变为暗红色,自然晾凉成糖色;
S03:剔除金钱肚上的杂质,放入沸水中烫20-40秒,捞出;
S04:把金钱肚放入锅中使用小火煮至八分熟,捞出沥水;
S05:将卤汁煮沸后再放入卤料包,使用旺火煮,然后加入姜片、干葱头、酱油、冰糖、盐、糖色和味精,使用小火煮,过滤掉杂质,制得卤汤;其中,所述卤料包包括葱、姜、茴香、桂皮、山奈、甘草、八角、草果、砂仁、陈皮、丁香和花椒。
S06:将金钱肚放入卤汤中使用小火煮熟,关火后捞出金钱肚晾凉。
本发明的有益效果是:简单易学,方便在家中制作且口味醇香微甜、具有补益脾胃、解毒、养颜的功效。
具体实施方式
下面结合具体的实施例对本发明技术方案作进一步的详细描述,以使本领域的技术人员可以更好的理解本发明并能予以实施,但所举实施例不作为对本发明的限定。
一种卤水金钱肚的制作方法,包括如下步骤:
S01:将干葱头洗净切成块状,鲜姜去皮洗净切成片状;
S02:将白糖和清水加入锅中至烧沸,使用小火继续煮直至液体变为暗红色,自然晾凉成糖色;
S03:剔除金钱肚上的杂质,放入沸水中烫20-40秒,捞出;
S04:把金钱肚放入锅中使用小火煮至八分熟,捞出沥水;
S05:将卤汁煮沸后再放入卤料包,使用旺火煮,然后加入姜片、干葱头、酱油、冰糖、盐、糖色和味精,使用小火煮,过滤掉杂质,制得卤汤;其中,所述卤料包包括葱、姜、茴香、桂皮、山奈、甘草、八角、草果、砂仁、陈皮、丁香和花椒。各个辅料的用量可以根据个人口味放入。
S06:将金钱肚放入卤汤中使用小火煮熟,关火后捞出金钱肚晾凉。
优选,在所述步骤S05中,使用旺火煮4-7分钟。
优选,在所述步骤S05中,使用小火煮110-130分钟。
优选,在所述步骤S06中,关火后15-20分钟后捞出金钱肚。
优选,在所述步骤S03中,剔除金钱肚上的杂质后,先将金钱肚放入清水中漂洗,捞出沥水后再放入沸水中烫20-40秒。
本发明人根据多年的生活经验,提供一种制作方法,简单易学,方便在家中制作且口味醇香微甜、具有补益脾胃、解毒、养颜的功效。
以上仅为本发明的优选实施例,并非因此限制本发明的专利范围,凡是利用本发明说明书内容所作的等效结构或者等效流程变换,或者直接或间接运用在其他相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (6)
1.一种卤水金钱肚的制作方法,其特征在于,包括如下步骤:
S01:将干葱头洗净切成块状,鲜姜去皮洗净切成片状;
S02:将白糖和清水加入锅中至烧沸,使用小火继续煮直至液体变为暗红色,自然晾凉成糖色;
S03:剔除金钱肚上的杂质,放入沸水中烫20-40秒,捞出;
S04:把金钱肚放入锅中使用小火煮至八分熟,捞出沥水;
S05:将卤汁煮沸后再放入卤料包,使用旺火煮,然后加入姜片、干葱头、酱油、冰糖、盐、糖色和味精,使用小火煮,过滤掉杂质,制得卤汤;
S06:将金钱肚放入卤汤中使用小火煮熟,关火后捞出金钱肚晾凉。
2.根据权利要求1所述的一种卤水金钱肚的制作方法,其特征在于,在所述步骤S05中,使用旺火煮4-7分钟。
3.根据权利要求2所述的一种卤水金钱肚的制作方法,其特征在于,在所述步骤S05中,使用小火煮110-130分钟。
4.根据权利要求3所述的一种卤水金钱肚的制作方法,其特征在于,在所述步骤S06中,关火后15-20分钟后捞出金钱肚。
5.根据权利要求1所述的一种卤水金钱肚的制作方法,其特征在于,在所述步骤S03中,剔除金钱肚上的杂质后,先将金钱肚放入清水中漂洗,捞出沥水后再放入沸水中烫20-40秒。
6.根据权利要求1所述的一种卤水金钱肚的制作方法,其特征在于,所述卤料包包括葱、姜、茴香、桂皮、山奈、甘草、八角、草果、砂仁、陈皮、丁香和花椒。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410754445.9A CN104397738A (zh) | 2014-12-11 | 2014-12-11 | 一种卤水金钱肚的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410754445.9A CN104397738A (zh) | 2014-12-11 | 2014-12-11 | 一种卤水金钱肚的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104397738A true CN104397738A (zh) | 2015-03-11 |
Family
ID=52635460
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410754445.9A Pending CN104397738A (zh) | 2014-12-11 | 2014-12-11 | 一种卤水金钱肚的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104397738A (zh) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101411502A (zh) * | 2008-11-24 | 2009-04-22 | 范志铨 | 一种牛腩、牛杂即食食品的制备方法 |
CN101416752A (zh) * | 2008-11-27 | 2009-04-29 | 黎秋萍 | 牛脾脏、胰腺、牛板筋的加工方法 |
CN102578600A (zh) * | 2011-11-04 | 2012-07-18 | 黎秋萍 | 一种牛副产品的加工方法 |
CN103719890A (zh) * | 2013-11-15 | 2014-04-16 | 安徽工贸职业技术学院 | 一种牛肚的制作方法 |
CN103892302A (zh) * | 2012-12-28 | 2014-07-02 | 谭蓉蓉 | 一种牛肚片的制作方法 |
CN104095262A (zh) * | 2013-04-11 | 2014-10-15 | 杨斐雅 | 一种牛肚的食用加工制作工艺 |
-
2014
- 2014-12-11 CN CN201410754445.9A patent/CN104397738A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101411502A (zh) * | 2008-11-24 | 2009-04-22 | 范志铨 | 一种牛腩、牛杂即食食品的制备方法 |
CN101416752A (zh) * | 2008-11-27 | 2009-04-29 | 黎秋萍 | 牛脾脏、胰腺、牛板筋的加工方法 |
CN102578600A (zh) * | 2011-11-04 | 2012-07-18 | 黎秋萍 | 一种牛副产品的加工方法 |
CN103892302A (zh) * | 2012-12-28 | 2014-07-02 | 谭蓉蓉 | 一种牛肚片的制作方法 |
CN104095262A (zh) * | 2013-04-11 | 2014-10-15 | 杨斐雅 | 一种牛肚的食用加工制作工艺 |
CN103719890A (zh) * | 2013-11-15 | 2014-04-16 | 安徽工贸职业技术学院 | 一种牛肚的制作方法 |
Non-Patent Citations (1)
Title |
---|
张奔腾: "《妙手全家餐》", 31 August 2013 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN106418242A (zh) | 一种腊肉的制作方法 | |
CN103271363B (zh) | 香辣型烤牛肉加工工艺 | |
CN105211912A (zh) | 滋补中药鸭爪制备方法 | |
CN104082770A (zh) | 一种鸭汤卤制的凤爪及其制备方法 | |
CN102334704B (zh) | 一种鸡汤的制作方法 | |
CN106360382A (zh) | 一种卤制猪肠及其制作方法 | |
CN104082765A (zh) | 一种桂花香秘制鹅片及其制备方法 | |
CN105918900A (zh) | 一种抹茶粉消食解腻牛肉干及其制备方法 | |
CN104522587A (zh) | 一种鲜椒豆豉柚皮酱菜及其制备方法 | |
CN104000153A (zh) | 紫菜桂花营养调味料 | |
CN106616510A (zh) | 一种速食卤鸡蛋的加工方法 | |
CN106307135A (zh) | 一种卤制猪肉及其制作方法 | |
CN104187796A (zh) | 一种酒香脆炸鸭舌及其制备方法 | |
CN110495568A (zh) | 一种酱牛肉的制备工艺 | |
CN103652996A (zh) | 一种古法秘制牛杂的方法 | |
CN104397738A (zh) | 一种卤水金钱肚的制作方法 | |
CN106418251A (zh) | 一种卤鸡肉及其制作方法 | |
CN106261829A (zh) | 一种卤制猪肝及其制作方法 | |
CN106036529A (zh) | 一种魔芋啤酒鸭的制备方法 | |
CN106360371A (zh) | 一种卤制牛肉及其制作方法 | |
CN110574900A (zh) | 一种辣椒的腌制方法 | |
CN106261824A (zh) | 一种卤制猪肚及其制作方法 | |
CN105747181A (zh) | 一种用于食用烤鱼的蘸料及其制作方法 | |
CN104905288A (zh) | 一种暖胃酱香排骨的制备方法 | |
CN110623226A (zh) | 一种卤肉饭专用卤料及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150311 |
|
RJ01 | Rejection of invention patent application after publication |