CN105962097A - 一种扣肉及其制作方法 - Google Patents
一种扣肉及其制作方法 Download PDFInfo
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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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明涉及一种扣肉及其制作方法,属于食品加工领域,所述扣肉原料组分主要为(以重量份计):五花肉400‑600份,沙姜2‑5份,八角1‑3份,柠檬5‑10份,山楂5‑8份,陈皮5‑7份,芹菜20‑40份,香叶2‑5份,薄荷2‑5份,桦树茸2‑6份,玉米须2‑6份,豆腐乳10‑20份,料酒15‑25份,老抽4‑6份,蚝油4‑8份,食盐4‑8份,蒜头4‑6份,葱花5‑8份,水适量;制作方法为:取上述原料,再经五花肉处理、配制腌制液、腌制、炸制、切片、辅料预处理、拌辅料、装盘、蒸制等工序制备而成。本发明所提供的扣肉口味独特,吃后不易产生油腻感且有凉血健胃、清肠利便、健胃止呕等保健功能。
Description
【技术领域】
本发明涉及食品加工领域,尤其是一种扣肉及其制作方法。
【背景技术】
扣肉是中国传统的一道佳肴,其因清香爽口而深受男女老少的喜爱,更是人们婚庆喜宴的一种首选菜肴,传统的工艺方法是将生猪肉经油炸后浸水,切片加料蒸熟翻转即可,虽然制作方法简单,取材容易,但也存在以下缺点:一、扣肉脂肪含量高,容易引起肥胖,不适合三高人士食用;二、不容易消化,口味单一,吃多了会腻;三、营养单一。
【发明内容】
针对现有技术的不足,本发明的目的是提出一种口味独特,吃后不易产生油腻感且有特殊的保健功能的扣肉。
为实现上述目的,本发明提供以下技术方案:
一种扣肉,该扣肉主要由以下重量的原料制成:五花肉400-600份,沙姜2-5份,八角1-3份,柠檬5-10份,山楂5-8份,陈皮5-7份,芹菜20-40份,香叶2-5份,薄荷2-5份,桦树茸2-6份,玉米须2-6份,豆腐乳10-20份,料酒15-25份,老抽4-6份,蚝油4-8份,食盐4-8份,蒜头4-6份,葱花5-8份,水适量。
优选地,所述扣肉主要由以下重量的原料制成:五花肉450-550份,沙姜3-4份,八角1-2份,柠檬6-8份,山楂6-7份,陈皮6-7份,芹菜25-35份,香叶3-4份,薄荷3-4份,桦树茸3-5份,玉米须3-5份,豆腐乳15-20份,料酒18-22份,老抽5-6份,蚝油5-7份,食盐5-7份,蒜头4-5份,葱花6-7份,水适量。
优选地,所述扣肉主要由以下重量的原料制成:五花肉500份,沙姜3份,八角2份,柠檬7份,山楂7份,陈皮7份,芹菜30份,香叶3份,薄荷3份,桦树茸4份,玉米须4份,豆腐乳18份,料酒20份,老抽5份,蚝油6份,食盐6份,蒜头5份,葱花7份,水适量。
优选地,所述柠檬、山楂均为新鲜采摘。
优选地,所述扣肉的制作方法包括如下步骤:
1)五花肉处理:将五花肉除去细毛,整理成正方形或长形条块,放入备有热水的锅中进行水煮,待所述五花肉全熟后取出晾干;
2)配制腌制液:将料酒、沙姜、食盐放入盆中搅拌均匀;
3)腌制:将步骤1)中煮好的五花肉放入配有腌制液的盆内,肉朝下,皮朝上,腌制1-2小时,腌制液以没过肉层而未到达皮层为宜;
4)炸制:将经步骤3)的带皮五花肉皮朝下放入烧开的油中炸制,直到五花肉的皮全部呈金黄色即可;
5)切片:将炸制后的五花肉切成厚度为0.5-1.0厘米的肉片;
6)辅料预处理:将柠檬、山楂洗净,榨汁,得到水果汁待用;将桦树茸、香叶、陈皮、玉米须洗净烘干,放入打粉机中粉碎至过50目筛,得到中草药粉待用;
7)拌辅料:将水果汁、中草药粉、芹菜、薄荷、八角、蒜头、豆腐乳、老抽、蚝油、食盐混合搅拌均匀;
8)装盘:将步骤5)中切好的肉片装碗,每碗装400-800克,拼摆方式为皮向下,肉向上,排列整齐,然后在摆好的肉片上铺撒搅拌好的辅料;
9)蒸制:将装好扣肉的碗放入蒸器内蒸0.5-1.5小时,再将蒸好的扣肉倒扣在事先准备好的盘子上,取出撒上葱花即可。
优选地,所述步骤1)中所述五花肉下锅前在其上钻孔,下锅后用小火加热,所述五花肉煮熟后用挂钩将其勾起晾干。
优选地,所述步骤4)中所用油为花生油。
本发明中部分原料的相关特性如下:
桦树茸,含有大量的抗癌、降血压、降血糖、降血脂、复活免疫作用的植物纤维类多糖体。可以提高免疫细胞的活力,抑制癌细胞扩散和复发,在胃肠内防止致癌物质等有害物质的吸收,并促进排泄。桦树茸的精制菌粉对糖尿病治愈率达93%。
香叶,味辛;性温、味芬芳,可养胃健胃、养肝护肝、调理肠胃、开胃消食、驱寒、止痛镇痛、提高代谢。
玉米须,味甘;淡;性平。利尿消肿;清肝利胆。主治水肿,小便淋沥,黄疸,胆囊炎,胆结石,高血压,糖尿病,乳汁不通。用于急、慢性肾炎,水肿,急、慢性肝炎,高血压,糖尿病,慢性鼻窦炎,尿路结石,胆道结石,小便不利、湿热黄胆等症。并可预防习惯性流产。
薄荷,薄荷是中华常用中药之一。它是辛凉性发汗解热药,治流行性感冒、头疼、目赤、身热、咽喉、牙床肿痛等症。外用可治神经痛、皮肤瘙痒、皮疹和湿疹等。光朋温室采摘的薄荷又是春节餐桌上的鲜菜。清爽可口。平常以薄荷代茶,清心明目。薄荷还可燃烧脂肪,去油腻。
沙姜,性味归经,温,辛,归胃经;有温中散寒,开胃消食,理气止痛的功效;适宜胃寒之人心腹冷痛,肠鸣腹泻者,纳谷不香,不思饮食,或停食不化之人食用。
八角,性温,味甘辛,具强烈香味,有驱虫、温中理气、健胃止呕、祛寒、兴奋神经等功效;可用于治疗恶心呕吐、胃脘寒痛、腹中冷痛、腹胀以及肾阳虚等病症;茴香油具有刺激胃肠血管、增强血液循环的作用。
柠檬,含有糖类、钙、磷、铁及维生素B1、B2、C等多种营养成分,此外,还有丰富的柠檬酸和黄酮类、挥发油、橙皮甙等。柠檬酸具有防止和消除皮肤色素沉着的作用。我国中医认为,柠檬性温、味苦、无毒,具有止渴生津、祛暑安胎、疏滞、健胃、止痛等功能利尿,调剂血管通透性;柠檬热量低,且具有很强的收缩性,因此有利于减少脂肪,是减肥良药;柠檬也能袪痰,且袪痰功效比橙和柑还要强。将柠檬汁加暖水和盐,饮之可将喉咙积聚的浓痰顺利咳出,另外,每天早上在还没有进任何食物前喝一杯柠檬水,不但可以加强肠胃蠕动、治疗便秘、排出体内毒素、达到美容的功效,还可以去除口腔异味,消除口臭。
山楂,味酸、甘,微温。归脾、胃、肝经,山楂含有维生素C、胡萝卜素等物质能阻断并减少自由基的生成,能增强机体的免疫力,有防衰老、抗癌的作用;女性多吃山楂能消除体内脂肪、减少脂肪吸收的功效;具有降压,降脂,抗氧化,增强免疫力,清除胃肠道有害细菌等,还可预防肝癌;山楂,能助消化,具有养肝去脂功效;山楂能显著降低血清胆固醇及甘油三酯,有效防治动脉粥样硬化;山楂还能通过增强心肌收缩力、增加心输出量、扩张冠状动脉血管、增加冠脉血流量、降低心肌耗氧量等起到强心和预防心绞痛的作用;山楂具有活血化淤的作用,是血淤型痛经患者的食疗佳品。
陈皮,性温,味辛、苦;归脾、肺经。具有健脾和胃,行气宽中,降逆化痰的功效。主治脾胃气滞,脘腹长满,恶心呕吐,食欲不振,咳嗽痰多,胸膈满闷,梅核气;有助于消化,因为陈皮含有类柠檬苦素,这种类柠檬苦素味平和,易溶解于水,此外,陈皮含有挥发油、橙皮甙、维生素B、C等成分,它所含的挥发油对胃肠道有温和刺激作用,可促进消化液的分泌,排除肠管内积气,增加食欲。
芹菜,味甘、温、无毒,入肺、胃、肾经,芹菜富含蛋白质、碳水化合物、胡萝卜素、B族维生素、钙、磷、铁、钠等,同时,具有有平肝清热,祛风利湿,除烦消肿,凉血止血,解毒宣肺,健胃利血、清肠利便、润肺止咳、降低血压、健脑镇静的功效。常吃芹菜,尤其是吃芹菜叶,对预防高血压、动脉硬化等都十分有益,并有辅助治疗作用。
本发明具有以下有益效果:
1.本发明的扣肉加入薄荷使香味独特于一般扣肉,同时添加有柠檬和山楂,山楂柠檬味酸,助消化,这几中配方相辅相成,起到解腻的作用,使扣肉口感更佳,食用后不会产生腻的感觉,也不容易涨肚。
2.本发明的扣肉添加了几味中草药,桦树茸,抗癌、降低血脂血糖;香叶,养胃健胃,促进香味;玉米须,利尿消肿,清肝利胆;清心安神、清热凉血;野草莓根,清热止咳,利咽生津,健脾和胃;七枝莲,散瘀消肿,祛痰平喘;八角,温中理气、健胃止呕;通过上述各中草药之间的相互作用,使其性状更加温和,非常利于人体吸收,并且,各成分的味道巧妙的融合在一起,在实现保健功能的同时,扣肉味道更美味。
3.本发明在扣肉中加入芹菜,芹菜的香味配合扣肉的香味,使扣肉散发独特香气,扣肉吃多了容易肥胖,对胃也不好,且食用油炸食品容易热气,芹菜可清肠利便,凉血健胃,对于预防三高有积极作用。
4.本发明的扣肉风味独特,营养丰富,制作方法简单易学,制作过程不添加任何有害化学物质,易于推广。
【具体实施方式】
下面的实施例可以帮助本领域的技术人员更全面地理解本发明,但不可以以任何方式限制本发明。
实施例1
一种扣肉,主要由以下重量份的原料制成:五花肉400份,沙姜2份,八角1份,柠檬5份,山楂5份,陈皮5份,芹菜20份,香叶2份,薄荷2份,桦树茸2份,玉米须2份,豆腐乳10份,料酒15份,老抽4份,蚝油4份,食盐4份,蒜头4份,葱花5份,水适量。
一种扣肉的制作方法,包括如下步骤:
1)五花肉处理:将五花肉除去细毛,整理成正方形或长形条块,在皮上钻孔,放入备有热水的锅中进行水煮,用小火进行加热,待所述五花肉全熟后用大挂钩将其取出晾干;
2)配制腌制液:将料酒、沙姜、食盐放入盆中搅拌均匀;
3)腌制:将步骤1)中煮好的五花肉放入配有腌制液的盆内,肉朝下,皮朝上,腌制1小时,腌制液以没过肉层而未到达皮层为宜;
4)炸制:将经步骤3)的带皮五花肉皮朝下放入烧开的花生油中炸制,直到五花肉的皮全部呈金黄色即可;
5)切片:将炸制后的五花肉切成厚度为0.5厘米的肉片;
6)辅料预处理:将柠檬、山楂洗净,榨汁,得到水果汁待用;将桦树茸、香叶、陈皮、玉米须洗净烘干,放入打粉机中粉碎至过50目筛,得到中草药粉待用;
7)拌辅料:将水果汁、中草药粉、芹菜、薄荷、八角、蒜头、豆腐乳、老抽、蚝油、食盐混合搅拌均匀;
8)装盘:将步骤5)中切好的肉片装碗,每碗装400克,拼摆方式为皮向下,肉向上,排列整齐,然后在摆好的肉片上铺撒搅拌好的辅料;
9)蒸制:将装好扣肉的碗放入蒸器内蒸0.5小时,再将蒸好的扣肉倒扣在事先准备好的盘子上,撒上葱花即可。
实施例2
一种扣肉,主要由以下重量份的原料制成:五花肉500份,沙姜4份,八角2份,柠檬8份,山楂7份,陈皮6份,芹菜30份,香叶4份,薄荷4份,桦树茸4份,玉米须4份,豆腐乳15份,料酒20份,老抽5份,蚝油6份,食盐6份,蒜头5份,葱花7份,水适量。
一种扣肉的制作方法,包括如下步骤:
1)五花肉处理:将五花肉除去细毛,整理成正方形或长形条块,在皮上钻孔,放入备有热水的锅中进行水煮,用小火进行加热,待所述五花肉全熟后用大挂钩将其取出晾干;
2)配制腌制液:将料酒、沙姜、食盐放入盆中搅拌均匀;
3)腌制:将步骤1)中煮好的五花肉放入配有腌制液的盆内,肉朝下,皮朝上,腌制2小时,腌制液以没过肉层而未到达皮层为宜;
4)炸制:将经步骤3)的带皮五花肉皮朝下放入烧开的花生油中炸制,直到五花肉的皮全部呈金黄色即可;
5)切片:将炸制后的五花肉切成厚度为0.8厘米的肉片;
6)辅料预处理:将柠檬、山楂洗净,榨汁,得到水果汁待用;将桦树茸、香叶、陈皮、玉米须洗净烘干,放入打粉机中粉碎至过50目筛,得到中草药粉待用;
7)拌辅料:将水果汁、中草药粉、芹菜、薄荷、八角、蒜头、豆腐乳、老抽、蚝油、食盐混合搅拌均匀;
8)装盘:将步骤5)中切好的肉片装碗,每碗装600克,拼摆方式为皮向下,肉向上,排列整齐,然后在摆好的肉片上铺撒搅拌好的辅料;
9)蒸制:将装好扣肉的碗放入蒸器内蒸1小时,再将蒸好的扣肉倒扣在事先准备好的盘子上,撒上葱花即可。
实施例3
一种扣肉,主要由以下重量份的原料制成:五花肉600份,沙姜5份,八角3份,柠檬10份,山楂8份,陈皮7份,芹菜40份,香叶5份,薄荷5份,桦树茸6份,玉米须6份,豆腐乳20份,料酒25份,老抽6份,蚝油8份,食盐8份,蒜头6份,葱花8份,水适量。
一种扣肉的制作方法,包括如下步骤:
1)五花肉处理:将五花肉除去细毛,整理成正方形或长形条块,在皮上钻孔,放入备有热水的锅中进行水煮,用小火进行加热,待所述五花肉全熟后用大挂钩将其取出晾干;
2)配制腌制液:将料酒、沙姜、食盐放入盆中搅拌均匀;
3)腌制:将步骤1)中煮好的五花肉放入配有腌制液的盆内,肉朝下,皮朝上,腌制2小时,腌制液以没过肉层而未到达皮层为宜;
4)炸制:将经步骤3)的带皮五花肉皮朝下放入烧开的花生油中炸制,直到五花肉的皮全部呈金黄色即可;
5)切片:将炸制后的五花肉切成厚度为1.0厘米的肉片;
6)辅料预处理:将柠檬、山楂洗净,榨汁,得到水果汁待用;将桦树茸、香叶、陈皮、玉米须洗净烘干,放入打粉机中粉碎至过50目筛,得到中草药粉待用;
7)拌辅料:将水果汁、中草药粉、芹菜、薄荷、八角、蒜头、豆腐乳、老抽、蚝油、食盐混合搅拌均匀;
8)装盘:将步骤5)中切好的肉片装碗,每碗装800克,拼摆方式为皮向下,肉向上,排列整齐,然后在摆好的肉片上铺撒搅拌好的辅料;
9)蒸制:将装好扣肉的碗放入蒸器内蒸1.5小时,再将蒸好的扣肉倒扣在事先准备好的盘子上,撒上葱花即可。
本发明随机选择60位健康状况良好的人士进行试吃体验:
分为A1、B1、C1、D1组,每组15人,其中,A1组:食用实施例1所述扣肉4块,B1组:食用实施例2所述扣肉4块,C1组:食用实施例3所述扣肉4块,D1组:食用市面上买的普通扣肉4块;根据食用反馈得出结果:A1、B1、C1组人群普遍表示扣肉风味独特,扣肉中添加薄荷的香味,香味、口感更佳,同时,添加有柠檬、山楂,使得扣肉含有酸甜味,吃多也不腻,添加芹菜助消化,食用后无涨肚感,添加中草药粉使扣肉具有保健功能且吃多了不上火;而D1组人群反馈到扣肉味道虽然美味,但吃多了腻,且食用过后都出现了轻微或严重的内热、上火、涨肚等现象。
虽然,上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (7)
1.一种扣肉,其特征在于:该扣肉主要由以下重量份的原料制成:五花肉400-600份,沙姜2-5份,八角1-3份,柠檬5-10份,山楂5-8份,陈皮5-7份,芹菜20-40份,香叶2-5份,薄荷2-5份,桦树茸2-6份,玉米须2-6份,豆腐乳10-20份,料酒15-25份,老抽4-6份,蚝油4-8份,食盐4-8份,蒜头4-6份,葱花5-8份,水适量。
2.根据权利要求1所述的扣肉,其特征在于:所述扣肉主要由以下重量的原料制成:五花肉450-550份,沙姜3-4份,八角1-2份,柠檬6-8份,山楂6-7份,陈皮6-7份,芹菜25-35份,香叶3-4份,薄荷3-4份,桦树茸3-5份,玉米须3-5份,豆腐乳15-20份,料酒18-22份,老抽5-6份,蚝油5-7份,食盐5-7份,蒜头4-5份,葱花6-7份,水适量。
3.根据权利要求1所述的扣肉,其特征在于:所述扣肉主要由以下重量的原料制成:五花肉500份,沙姜3份,八角2份,柠檬7份,山楂7份,陈皮7份,芹菜30份,香叶3份,薄荷3份,桦树茸4份,玉米须4份,豆腐乳18份,料酒20份,老抽5份,蚝油6份,食盐6份,蒜头5份,葱花7份,水适量。
4.根据权利要求1所述的扣肉,其特征在于:所述柠檬、山楂均为新鲜采摘。
5.根据权利要求1-3中任一所述扣肉的制作方法,其特征在于,所述制作方法包括如下步骤:
1)五花肉处理:将五花肉除去细毛,整理成正方形或长形条块,放入备有热水的锅中进行水煮,待所述五花肉全熟后取出晾干;
2)配制腌制液:将料酒、沙姜、食盐放入盆中搅拌均匀;
3)腌制:将步骤1)中煮好的五花肉放入配有腌制液的盆内,肉朝下,皮朝上,腌制1-2小时,腌制液以没过肉层而未到达皮层为宜;
4)炸制:将经步骤3)的带皮五花肉皮朝下放入烧开的油中炸制,直到五花肉的皮全部呈金黄色即可;
5)切片:将炸制后的五花肉切成厚度为0.5-1.0厘米的肉片;
6)辅料预处理:将柠檬、山楂洗净,榨汁,得到水果汁待用;将桦树茸、香叶、陈皮、玉米须洗净烘干,放入打粉机中粉碎至过50目筛,得到中草药粉待用;
7)拌辅料:将水果汁、中草药粉、芹菜、薄荷、八角、蒜头、豆腐乳、老抽、蚝油、食盐混合搅拌均匀;
8)装盘:将步骤5)中切好的肉片装碗,每碗装400-800克,拼摆方式为皮向下,肉向上,排列整齐,然后在摆好的肉片上铺撒搅拌好的辅料;
9)蒸制:将装好扣肉的碗放入蒸器内蒸0.5-1.5小时,再将蒸好的扣肉倒扣在事先准备好的盘子上,撒上葱花即可。
6.根据权利要求5所述扣肉的制作方法,其特征在于,所述步骤1)中所述五花肉下锅前在其上钻孔,下锅后用小火加热,所述五花肉煮熟后用挂钩将其勾起晾干。
7.根据权利要求5所述扣肉的制作方法,其特征在于,所述步骤4)中所用油为花生油。
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