CN105394598A - 一种风味山羊肉锅的制作方法 - Google Patents
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Abstract
本发明公开了一种风味山羊肉锅的制作方法,原料由以下重量份组成:羊肉1000~1500、粳米10~20、葱20~25、姜20~35、蒜30~45、草果10~15、香叶8~10、八角10~15、枸杞子20~30、红枣30~40、盐30~50、料酒10~20、糖3~7,并公开了制作步骤。本发明由于采用山羊肉、皮、骨同时烹饪,通过本方法所制作的山羊肉锅,汤色清纯,肉色自然,散发出肉香气的同时又集合了辅料的香味,风味独特;选用姜、蒜、红枣搭配去山羊的腥膻气味,使得汤入口浓香而回味悠长,肉烂而不腻有嚼劲,将山羊肉的滋补与枸杞子、红枣搭配,为冬季进补之佳品。
Description
技术领域
本发明涉及一种风味山羊肉锅的制作方法,属于食品加工技术领域。
背景技术
羊肉,性温。羊肉有山羊肉、绵羊肉、野羊肉之分。它既能御风寒,又可补身体,对一般风寒咳嗽、慢性气管炎、虚寒哮喘、肾亏阳痿、腹部冷痛、体虚怕冷、腰膝酸软、面黄肌瘦、气血两亏、病后或产后身体虚亏等一切虚状均有治疗和补益效果,最适宜于冬季食用,故被称为冬令补品,深受人们欢迎。
不同的地区,食用的羊肉是不同的,比如涮羊肉多是绵羊肉,从口感上说,绵羊肉比山羊肉更好吃,这是由于山羊肉脂肪中含有一种叫4一甲基辛酸的脂肪酸,这种脂肪酸挥发后会产生一种特殊的膻味。不过,从营养成分来说,山羊肉并不低于绵羊肉。相比之下,绵羊肉比山羊肉脂肪含量更高,这就是为什么绵羊肉吃起来更加细腻可口的原因。山羊肉的一个重要特点就是胆固醇含量比绵羊肉低,因此,可以起到防止血管硬化以及心脏病的作用,特别适合高血脂患者和老人食用。
皖北地区主要盛产山羊肉,但制作不好会有咀嚼不动的口感,影响食用,山羊在宰杀后,一般会将羊皮去掉,羊肉与羊骨分开,制作菜品分为清汤羊肉,红烧羊蹄、羊排,烧羊头等,羊肉主要制作的是羊肉汤,由于山羊肉的肉质特点,用山羊肉直接烧汤口感和颜色均不理想,因此,饭店在制作时,会有很多虚假的成分,比如加入奶色,将汤色调浓,虽然调出了一定的口感,但这并不是羊肉汤的本味,且由于添色,其羊肉和汤是分开加工的,所谓的羊肉汤没有多少营养,失去了冬季进补的作用。
发明内容
为克服现有技术中存在的不足,本发明提供了一种汤色纯正,肉烂而香,滋补健身的风味山羊肉锅的制作方法。
为达到上述目的,本发明所采用的技术方案是:一种风味山羊肉锅的制作方法,原料由以下重量份组成:羊肉1000~1500、粳米10~20、葱20~25、姜20~35、蒜30~45、草果10~15、香叶8~10、八角10~15、枸杞子20~30、红枣30~40、盐30~50、料酒10~20、糖3~7。
进一步的,所述羊肉为将羊肉带羊皮和羊骨一起斩剁成的羊肉块。
进一步的,所述风味山羊肉锅的制作方法,制作步骤如下:
一、备料:将葱保留葱白切段,姜拍扁,蒜剥皮留蒜子,羊肉切块而后放入80~90℃水中以漏勺焯水2-3min;
二、煮制:将焯水后的羊肉加入锅中,加水、料酒、盐、粳米、葱白、姜、蒜子、草果、香叶、八角、枸杞子、红枣,加水量与原料量的体积质量比为2~4:1,大火烧开后,改为小火焖煮120~135min;
三、上锅:将步骤二煮制后的羊肉块捞出,汤过滤保留滤液即浓汤,将锅置于火上,加入浓汤,加水、羊肉块煮开即可,所加水与浓汤的体积比为0.5~1:1。
更进一步的,所述步骤三中,煮开前的锅中加入黄豆芽,加入的重量份为100~150。
本发明的有益技术效果是:由于采用山羊肉、皮、骨同时烹饪,通过本方法所制作的山羊肉锅,汤色清纯,肉色自然,散发出肉香气的同时又集合了辅料的香味,风味独特;选用姜、蒜、红枣搭配去山羊的腥膻气味,使得汤入口浓香而回味悠长,肉烂而不腻有嚼劲,将山羊肉的滋补与枸杞子、红枣搭配,为冬季进补之佳品。
具体实施方式
下面结合实施例对本发明做进一步的阐述。
实施例1
一种风味山羊肉锅的制作方法,原料由以下重量份组成:羊肉1200g、粳米15g、葱22g、姜30g、蒜40g、草果11g、香叶9g、八角12g、枸杞子25g、红枣35g、盐40g、料酒16g、糖4g。
所述羊肉为将羊肉带羊皮和羊骨一起斩剁成的羊肉块。
所述风味山羊肉锅的制作方法,制作步骤如下:
一、备料:将葱保留葱白切段,姜拍扁,蒜剥皮留蒜子,羊肉切块而后放入80~90℃水中以漏勺焯水2-3min;
二、煮制:将焯水后的羊肉加入锅中,加水、料酒、盐、粳米、葱白、姜、蒜子、草果、香叶、八角、枸杞子、红枣,加水量与原料量的体积质量比为2~4:1,大火烧开后,改为小火焖煮120~135min;
三、上锅:将步骤二煮制后的羊肉块捞出,汤过滤保留滤液即浓汤,将锅置于火上,加入浓汤,加水、羊肉块煮开即可,所加水与浓汤的体积比为0.5~1:1。
所述步骤三中,煮开前的锅中加入黄豆芽,加入的重量份为100~150。加入黄豆芽使得羊肉锅在吃的时候鲜味更足,黄豆芽自身味道也更可口。
本实施例中所采用的原料配比制作的效果最佳。
实施例2
一种风味山羊肉锅的制作方法,原料由以下重量份组成:羊肉1000g、粳米10g、葱20g、姜20g、蒜30g、草果10g、香叶8g、八角10g、枸杞子20g、红枣30g、盐30g、料酒10g、糖3g;其制作步骤与实施例1相同。
实施例3
一种风味山羊肉锅的制作方法,原料由以下重量份组成:羊肉1500g、粳米20g、葱25g、姜35g、蒜45g、草果15g、香叶10g、八角15g、枸杞子30g、红枣40g、盐50g、料酒20g、糖7g;其制作步骤与实施例1相同。
粳米:含有人体所必需的蛋白质、淀粉、脂肪、维生素B1、维生素C、烟酸、氨基酸、钙、铁等多种营养成分,具有补中气、健脾胃、除烦止渴、养阴生津、固肠止泻等多种作用。粳米在本发明中起到的作用有以下几点,1、合理搭配营养,2、滋补,3、改变汤色,使羊肉汤更显浓郁,颜色更纯正。
枸杞子:含枸杞多糖、甜菜碱、阿托品、天仙子胺;另含玉蜀黍黄素、酸浆红素、隐黄质、东莨菪素、胡萝卜素、核黄素、烟酸、维生素B1、B2及C,种子含氨基酸:天冬氨酸、脯氨酸、丙氨酸、亮氨酸等。滋补肝肾,益精明目。
葱与羊肉搭配用于调味,保留葱白是不然葱绿的特重的气味进入到汤里。
姜和蒜均能去除羊肉的膻气,特别是对山羊肉,并且姜在冬季进补时有具有其特有的效果,而蒜保留蒜子,不切片或拍碎,在煮的过程中慢慢释放蒜子的香味,而后以草果、香叶、八角调香去邪,枸杞子、红枣强化山羊肉的滋补功能,且红枣在其中也用于去除山羊肉的腥膻,糖的作用是调整肉质、增加汤鲜,调和诸味、增香、解腻、使复合味增浓。
通过上述处理,所制作的山羊肉锅,汤色清纯,肉色自然,散发出肉香气的同时又集合了辅料的香味,风味独特;选用姜、蒜、红枣搭配去山羊的腥膻气味,使得汤入口浓香而回味悠长,肉烂而不腻有嚼劲,将山羊肉的滋补与枸杞子、红枣搭配,为冬季进补之佳品。
上述实施例只是对本发明的解释,不能作为对本发明的限制,在本发明公开基础上无创造性的变化均在本发明的保护范围内。
Claims (4)
1.一种风味山羊肉锅的制作方法,其特征在于:原料由以下重量份组成:羊肉1000~1500、粳米10~20、葱20~25、姜20~35、蒜30~45、草果10~15、香叶8~10、八角10~15、枸杞子20~30、红枣30~40、盐30~50、料酒10~20、糖3~7。
2.根据权利要求1所述的风味山羊肉锅的制作方法,其特征在于:所述羊肉为将羊肉带羊皮和羊骨一起斩剁成的羊肉块。
3.根据权利要求2所述的风味山羊肉锅的制作方法,其特征在于,制作步骤如下:
一、备料:将葱保留葱白切段,姜拍扁,蒜剥皮留蒜子,羊肉切块而后放入80~90℃水中以漏勺焯水2-3min;
二、煮制:将焯水后的羊肉加入锅中,加水、料酒、盐、粳米、葱白、姜、蒜子、草果、香叶、八角、枸杞子、红枣,加水量与原料量的体积质量比为2~4:1,大火烧开后,改为小火焖煮120~135min;
三、上锅:将步骤二煮制后的羊肉块捞出,汤过滤保留滤液即浓汤,将锅置于火上,加入浓汤,加水、羊肉块煮开即可,所加水与浓汤的体积比为0.5~1:1。
4.根据权利要求3所述的风味山羊肉锅的制作方法,其特征在于:所述步骤三中,煮开前的锅中加入黄豆芽,加入的重量份为100~150。
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CN104544161A (zh) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | 一种滋补带皮羊肉制品及其制作方法 |
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