CN105410712A - 一种甜猪手的做法 - Google Patents
一种甜猪手的做法 Download PDFInfo
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- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 241000234314 Zingiber Species 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 7
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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Classifications
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- 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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Abstract
本发明的目的是提供一种甜猪手的做法。该方法针对猪蹄是人们喜欢食用的营养佳品,在制作工艺上利用不同调料,而糯米甜醋含有多种人体必需的氨基酸,这二者巧妙组合的食材,美味、酸甜、可口,不易肥腻。通过选择优质的猪蹄,去毛,切片,洗净,稍晾干。姜泥、八角,大火共炒,最后糯米甜醋混合猪蹄,加少许盐共煲。终制成色泽金黄、鲜亮,酸甜度适中,让人胃口大开,却肥而不腻,百吃不厌的佳肴。
Description
技术领域
本发明涉及一种食品加工方法,具体涉及一种甜猪手的制作工艺。
背景技术
传统制作猪蹄方法有:红焖猪蹄、猪脚姜、黄豆猪脚汤等种类,在制作上因不同选材所以口感也不一样。但由于猪蹄含脂肪量高,易致人厚腻,影响了食欲。
发明内容
本发明的目的是提供一种甜猪手的做法。该方法针对猪蹄是人们喜欢食用的营养佳品,在制作工艺上利用不同调料,中医认为,猪蹄性平,味甘咸,具有补虚弱,填肾精等功能,且现代营养学研究表明,猪蹄中含有较多的蛋白质、脂肪和碳水化合物,并含有钙、磷、镁、铁以及维生素A、D、E、K等有益成分。而糯米甜醋则含有多种人体必需的氨基酸,这二者的巧妙组合食材,对人体能起到补益气血、健脾醒胃、活血行瘀,且不失为一道美味、酸甜可口,口感及风味极佳的酸甜猪蹄。
一种甜猪手的做法,其特征包括如下步骤:
步骤S1原料预处理取猪蹄1kg,将猪蹄洗净、切块,将姜去皮切成片或团状,拍成姜泥,取八角四至五个。
步骤S2猪蹄、姜、八角一同放到不粘锅里,大火炒至猪蹄表面稍呈浅黄色,时间为1~3分钟,立即关火,全部食材捞至高压锅内。
步骤S3取糯米甜醋350ml倒进高压锅里,再加少许盐,不断搅拌整个锅内食材。开中火至高压锅顶部冒气一二下,关火,把高压锅提出来,左右晃动,以使糯米甜醋深入猪蹄内。
步骤S4把高压锅放回灶内,继续开中火,10~15分钟,即好。一道美味可口、口感及风味极佳的猪手即可食用。
具体实施方式
步骤S1取猪蹄1kg,将猪蹄洗净、切块,稍晾干。取姜去皮切成四至五片,拍成姜泥,取八角四至五个。步骤S2猪蹄、姜、八角一同放到不粘锅里,开大火炒至猪蹄表面稍呈浅黄色,时间为1~3分钟,立即关火,全部食材转捞至高压锅内。步骤S3取糯米甜醋350ml倒进高压锅里,加盐少许,不断搅拌猪蹄,使甜醋充分渗入猪蹄内。继续开中火至高压锅顶部冒气一二下,马上关火,把高压锅提出来,左右晃动,以使甜醋完全渗入猪蹄内。步骤S4把高压锅放回灶内,继续开中火,煲10~15分钟,关火,一种酸甜醋猪蹄制成。
Claims (2)
1.一种甜猪手的做法,其特征包括如下步骤:
步骤S1原料预处理取猪蹄1kg,将猪蹄洗净、切块,取姜去皮切成四至五片或团状,拍成姜泥,取八角四至五个;步骤S2猪蹄、姜、八角一同放到不粘锅里,大火炒至猪蹄表面稍呈浅黄色,时间为1~3分钟,立即关火,全部食材捞至高压锅内;步骤S3取糯米甜醋350ml倒进高压锅里,不断搅拌猪蹄,开中火至高压锅顶部冒气一二下,关火,把高压锅提出来,左右晃动,以使甜醋深入猪蹄内;步骤S4把高压锅放回灶内,继续开中火,煲10~15分钟,生产完成。
2.根据权利要求1所述的一种甜猪手的生产方法,其特征包括选择优质的猪蹄,去毛,切片,洗净,稍晾干;将姜去皮拍成姜泥,八角四至五个;将以上食材共放入锅中,大火炒至猪蹄表面稍呈浅黄色,全部食材捞至高压锅内;选取市售优质糯米甜醋,取350ml倒进高压锅里,不加任何水,开中火,全部制作工艺完成。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106307130A (zh) * | 2016-08-22 | 2017-01-11 | 潘湛 | 一种酸甜猪蹄 |
CN106307131A (zh) * | 2016-08-22 | 2017-01-11 | 潘湛 | 一种酸甜猪蹄的制作方法 |
CN106912813A (zh) * | 2017-03-22 | 2017-07-04 | 黄庆辉 | 一种粤式风味的姜醋猪脚及其制作方法 |
-
2015
- 2015-11-26 CN CN201510832980.6A patent/CN105410712A/zh active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106307130A (zh) * | 2016-08-22 | 2017-01-11 | 潘湛 | 一种酸甜猪蹄 |
CN106307131A (zh) * | 2016-08-22 | 2017-01-11 | 潘湛 | 一种酸甜猪蹄的制作方法 |
CN106912813A (zh) * | 2017-03-22 | 2017-07-04 | 黄庆辉 | 一种粤式风味的姜醋猪脚及其制作方法 |
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