CN107156628A - 一种驴肉元宵及其制备方法 - Google Patents
一种驴肉元宵及其制备方法 Download PDFInfo
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- CN107156628A CN107156628A CN201710438571.7A CN201710438571A CN107156628A CN 107156628 A CN107156628 A CN 107156628A CN 201710438571 A CN201710438571 A CN 201710438571A CN 107156628 A CN107156628 A CN 107156628A
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- parts
- donkey
- lantern festival
- donkey meat
- soup
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Abstract
本发明属于食品加工的技术领域，具体的涉及一种驴肉元宵及其制备方法。该种驴肉元宵，包括以下原料：驴肉、五香粉、黄酒、驴皮汤冻、花椒、姜末、葱、砂糖、酱油、蛋清、糜子淀粉、糯米粉、葛根粉、棕榈酸、硬脂酸、漏芦糖、贴梗海棠和番木瓜。该驴肉元宵将驴肉与元宵相结合协同，同时解决了元宵与驴肉两者存在的现有问题；营养丰富均衡，扩大了元宵和驴肉的食用人群。
Description
技术领域
本发明属于食品加工的技术领域，具体的涉及一种驴肉元宵及其制备方法。
背景技术
驴肉归心；肝经；功效为补血益气；主治劳损、风眩和心烦；味甘；酸；性平。驴肉具有“两高两低”的特点：高蛋白，低脂肪；高氨基酸，低胆固醇。对动脉硬化、冠心病、高血压有着良好的保健作用。另外还含有动物胶，骨胶朊和钙等成分，能为老人、儿童、体弱者和病后调养的人提供良好的营养补充。驴肉的不饱和脂肪酸含量，尤其是生物价值特高的亚油酸、亚麻酸的含量都远远高于猪肉、牛肉。
从营养学和食品学的角度看，驴肉比牛肉、猪肉口感好、营养高。驴肉中氨基酸构成十分全面，8种人体必需氨酸和10种非必需氨基酸的含量都十分丰富。其中赖氨酸和蛋氨酸含量分别为1481～1825mg/100g和270～490mg/100g，与猪肉、牛肉相近；色氨酸是作为识别肉中蛋白质是否全面的重要物质，也是评定肉品质量的重要指标，驴肉中色氨基酸的含量为300～314mg/100g，远大于猪肉(270mg/100g)和牛肉(219mg/100g)，因而说驴肉的品质要优于猪肉和牛肉。
肉类鲜不鲜，主要看影响鲜味的氨基酸含量多少，即其中谷氨酸和天门冬氨酸的含量。
驴肉中谷氨酸的含量高于天门氡氨酸。两种鲜味氨基酸的总量，驴肉高于牛肉。从鲜味氨基酸在氨基酸总量中所占比例来看，驴肉为27.33%，牛肉约为25.34%，猪肉在24%～26%之间，这也是人人称驴肉鲜美可口的重要原因所在。
驴肉的高级脂肪酸中，除少数为饱和脂肪酸外，大多数为不饱和脂肪酸，它们约占高级脂肪酸总量的77.2%，而牛肉和猪肉的不饱和脂肪酸占高级脂肪酸总量的比例则大大低于这个数字，牛肉为53.5%，猪肉为62.6%。驴肉中必需脂肪酸仅有亚油酸、亚麻酸和无花生四烯酸。驴肉高级脂肪酸中，亚油酸和亚麻酸合计为26.9%，驴瘦肉则高达30.6%，而瘦猪肉为13.8%，牛肉为5.7%，它们之间相差甚大。
中医认为驴肉味甘，性凉，无毒，有补益气血、滋补肝肾、解心烦、止风狂之功效；现代医学研究认为驴肉是高蛋白、低脂肪的营养食品，它含有动物胶等营养成分，能够很好地调养机体。
然而对于平素脾胃虚寒，有慢性肠炎、腹泻者忌食驴肉。
元宵是中国汉族传统小吃之一，是深受我国人民喜爱的传统米制品，属于节日食俗。元宵的做法是以馅为基础，先拌馅料，和匀后摊成大圆薄片，晾晒后再切成比乒乓球小的立方块。然后把馅块放入像大筛子似的机器里，倒上江米粉，“筛”起来，随着馅料在互相撞击中江米沾到馅料表面变成球状，就成了元宵。北方“滚”元宵，南方“包”汤圆，这是两种做法和口感都均为不同的食品。先把馅捏成均匀的小球状，放在铺有干糯米粉的萝筐里不断摇晃，不时加入清水使馅粘上越来越多的糯米粉，直至大小适中。“元宵”的大小不一，大者如核桃，小者若黄豆。
元宵目前是中国速冻行业的重要产品之一，其产量约占速冻食品的5%～10%。然而速冻元宵在速冻后常出现裂纹，或在贮藏和蒸煮时分别出现塌架、脱粉、包馅开裂以及煮时浑汤与口感差等现象。
元宵是由糯米面做成的，黏性较大，不易消化，可能导致胃肠道疾病患者加重病情；多吃元宵会加重胃肠负担，尤其患有高血脂、糖尿病的人群不宜吃元宵。目前市场上的“无糖元宵”也仅仅是不含蔗糖，但同样含有淀粉、油脂等，糖尿病患者同样不宜食用；同时很多元宵馅中添加了大量油脂、糖等改善口感，多吃容易升高血脂和血压。
发明内容
本发明的目的在于针对目前市面上的元宵易破损，不易消化且多吃会升高血脂血压的问题，以及脾胃虚寒，有慢性肠炎、腹泻者忌食驴肉的特殊性而提供一种驴肉元宵及其制备方法，该驴肉元宵将驴肉与元宵相结合协同，同时解决了元宵与驴肉两者存在的现有问题；营养丰富均衡，扩大了元宵和驴肉的食用人群。
本发明的技术方案为：一种驴肉元宵，包括以下原料：驴肉、五香粉、黄酒、驴皮汤冻、花椒、姜末、葱、砂糖、酱油、蛋清、糜子淀粉、糯米粉、葛根粉、棕榈酸、硬脂酸、漏芦糖、贴梗海棠和番木瓜。
按照重量份比所述糜子淀粉：糯米粉为1：（1.5-3）。
所述葛根粉为200-250目。
按照重量份比所述棕榈酸：硬脂酸为2:1。
所述驴肉元宵包括以下重量份的原料：驴肉4-7份、五香粉0.3-0.5份、黄酒0.4-0.7
份、驴皮汤冻1-1.5份、花椒0.1-0.3份、姜末0.1-0.4份、葱0.1-0.4份、砂糖1.0-1.5份、酱油0.05-0.12份、蛋清0.5-1.0份、糜子淀粉6-9份、糯米粉9-27份、葛根粉0.8-1.6份、棕榈酸0.2-0.6份、硬脂酸0.1-0.3份、漏芦糖0.8-1.6份、贴梗海棠1.5-2.0份和番木瓜2.0-3.0份。
所述驴肉元宵，包括以下重量份的原料：驴肉6份、五香粉0.4份、黄酒0.6份、驴皮汤冻1.2份、花椒0.2份、姜末0.3份、葱0.2份、砂糖1.5份、酱油0.05份、蛋清0.6份、糜子淀粉8份、糯米粉16份、葛根粉1.2份、棕榈酸0.6份、硬脂酸0.3份、漏芦糖1.5份、贴梗海棠1.8份和番木瓜2.5份。
所述驴肉元宵的制备方法，包括以下步骤：
（1）元宵粉的制备：首先将2.0-3.0份番木瓜洗净去皮并切块打浆4-5次，将浆汁通过0.6mm过滤网进行过滤，在滤后的番木瓜浆汁中加入0.2-0.6份棕榈酸、0.1-0.3份硬脂酸和0.8-1.6份漏芦糖进行搅拌混匀；然后依次先后加入9-27份糯米粉和6-9份糜子淀粉继续搅拌混匀，待搅拌混匀后烘干成粉状，制得所需的元宵粉；
（2）馅料的制备：首先将4-7份驴肉剔骨分割，用质量分数为0.7-0.9%的淡盐水进行泡制，其中夏天泡制23小时，冬天泡制56小时；泡制完成后控水1小时；然后进行卤制3小时，待驴肉煮熟后捞出切丁剁碎绞馅制成驴肉泥后，加入0.3-0.5份五香粉和0.4-0.7份黄酒进行搅拌腌制30分钟；同时将1.5-2.0份贴梗海棠洗净去皮并切块打浆3-5次，将浆汁通过0.5mm过滤网进行过滤，在滤后的贴梗海棠浆汁中加入0.8-1.6份葛根粉搅拌均匀，倒入至腌制30分钟后的驴肉泥中进行搅拌5-8分钟后，继续腌制20分钟得到所需馅料；
（3）馅料成型：首先将鲜驴皮开水煮制20分钟，除去肉味并将水倒出；然后重新添加水进行二次煮制，并在水中加入0.1-0.3份花椒、0.1-0.4份姜末和0.1-0.4份葱进行煮制7-8小时后，除去花椒、姜末和葱，保留驴皮和汤汁；对驴皮进行两次切割后放回汤汁，并在汤汁中加入1.0-1.5份砂糖和0.05-0.12份酱油继续煮制2-3小时至驴皮溶化；煮制完成的汤汁过40目筛除去未溶化的驴皮后，在汤汁中加入0.5-1.0份蛋清搅拌均匀后待汤汁冷却凝固得到驴皮汤冻，将1-1.5份驴皮汤冻剁碎加入至步骤（2）所得馅料中搅拌混匀，团成半径为0.6-0.9cm的球体，分装后在-25℃条件下冷冻；
（4）成型馅料裹粉：将步骤（3）制得的冷冻成型馅料浸水后快速捞出，在步骤（1）制备的元宵粉中滚球，得到半径为1.2-1.8cm的元宵；
（5）包装、保藏：将步骤（4）所得元宵置于-20℃下保藏。
所述步骤（2）馅料的制备中卤制3小时包括急火1小时，文火2小时。
本发明的有益效果为：本发明所述驴肉元宵，包括以下原料：驴肉、五香粉、黄酒、驴皮汤冻、花椒、姜末、葱、砂糖、酱油、蛋清、糜子淀粉、糯米粉、葛根粉、棕榈酸、硬脂酸、漏芦糖、贴梗海棠和番木瓜。
糯米性温、味甘，入肺、脾经，具有补虚、补血、健脾暖胃、止汗等作用，适用于脾胃虚寒所致的反胃、食欲减少、泄泻等症。糯米粉和糯米支链淀粉具有改善、促进消化道功能和胃肠动力学作用，这可能是糯米粉和糯米支链淀粉通过健脾益气功效而改善脾功能，从而改善脾虚证动物的消化吸收功能紊乱。糯米支链淀粉对脾虚症状有更好的改善作用，并且体现出与健胃消食片相近的功效。糯米粉具有改善脾虚症状的作用，这种作用与糯米中的支链淀粉有较大的相关性。糯米粉的健脾功能也与其支链淀粉有关，支链淀粉在肠道中能够刺激肠道消化液的分泌，促进胃肠蠕动，消化速率快，能量利用率高。淀粉经糊化后可刺激胃肠道内乳酸的产生，而胃肠中的乳酸可抵抗病原微生物如大肠杆菌的入侵，改善肠道菌群状态，调节胃肠功能紊乱，增强机体免疫力，缓解脾虚症状。
由上述可知，将糯米粉与驴肉相搭配，可以有效解决驴肉不适于平素脾胃虚寒、腹泻者食用的问题。贴梗海棠搭配驴肉，可以充分发挥贴梗海棠中富含的齐墩果酸、熊果酸等活性成分帮助驴肉消化作用。
同时在原料配方中添加葛根粉，葛根粉不仅可以协同糯米粉进一步缓解驴肉对脾胃虚寒者的脾胃刺激，而且葛根粉可以降血糖降血脂，可以同步有效解决多食元宵容易升高血脂和血压的问题。
目前采用糯米粉的元宵在速冻后常出现裂纹，或在贮藏和蒸煮时分别出现塌架、脱粉、包馅开裂以及煮时浑汤与口感差等现象，而糜子淀粉的峰值黏度、破损值低于糯米淀粉，但是糜子淀粉黏度和抗老化能力略低，热糊稳定性好而冷糊稳定性差。 因此按照重量份比所述糜子淀粉：糯米粉为1：（1.5-3）的比例将糯米粉与糜子淀粉混合搭配作为元宵粉，不仅可以大幅度有效的降低元宵破损率，而且不会影响元宵粉自身的稳定性。
与此同时，在糯米粉中按照所述重量份比添加棕榈酸和硬脂酸，可以明显降低24.5%-31.7%的糯米粉老化率。而协同加入漏芦糖，配合糜子淀粉同时进一步提高元宵粉的冻融稳定性。在元宵粉中加入番木瓜，番木瓜中维生素A、C 含量特别多，同时还含有丰富的木瓜酶，大大解决了元宵的消化问题。
综上所述，该驴肉元宵中各原料之间相互协同配合，作为有机整体同时改善元宵和驴肉两者存在的各个问题，营养健康，大大扩大了元宵和驴肉的食用人群。
具体实施方式
下面通过实施例对本发明进行详细的说明。
实施例1
所述驴肉元宵包括以下重量份的原料：驴肉4份、五香粉0.3份、黄酒0.4份、驴皮汤冻1份、花椒0.1份、姜末0.1份、葱0.1份、砂糖1.0份、酱油0.05份、蛋清0.5份、糜子淀粉6份、糯米粉9份、葛根粉0.8份、棕榈酸0.2份、硬脂酸0.1份、漏芦糖0.8份、贴梗海棠1.5份和番木瓜2.0份。所述葛根粉为200目。
所述驴肉元宵的制备方法，包括以下步骤：
（1）元宵粉的制备：首先将2.0份番木瓜洗净去皮并切块打浆4-5次，将浆汁通过0.6mm过滤网进行过滤，在滤后的番木瓜浆汁中加入0.2份棕榈酸、0.1份硬脂酸和0.8份漏芦糖进行搅拌混匀；然后依次先后加入9份糯米粉和6份糜子淀粉继续搅拌混匀，待搅拌混匀后烘干成粉状，制得所需的元宵粉；
（2）馅料的制备：首先将4份驴肉剔骨分割，用质量分数为0.7-0.9%的淡盐水进行泡制，其中夏天泡制23小时，冬天泡制56小时；泡制完成后控水1小时；然后进行卤制3小时，包括急火1小时，文火2小时；待驴肉煮熟后捞出切丁剁碎绞馅制成驴肉泥后，加入0.3份五香粉和0.4份黄酒进行搅拌腌制30分钟；同时将1.5份贴梗海棠洗净去皮并切块打浆3-5次，将浆汁通过0.5mm过滤网进行过滤，在滤后的贴梗海棠浆汁中加入0.8份葛根粉搅拌均匀，倒入至腌制30分钟后的驴肉泥中进行搅拌5-8分钟后，继续腌制20分钟得到所需馅料；
（3）馅料成型：首先将鲜驴皮开水煮制20分钟，除去肉味并将水倒出；然后重新添加水进
行二次煮制，并在水中加入0.1份花椒、0.1份姜末和0.1份葱进行煮制7-8小时后，除去花椒、姜末和葱，保留驴皮和汤汁；对驴皮进行两次切割后放回汤汁，并在汤汁中加入1.0份砂糖和0.05份酱油继续煮制2-3小时至驴皮溶化；煮制完成的汤汁过40目筛除去未溶化的驴皮后，在汤汁中加入0.5份蛋清搅拌均匀后待汤汁冷却凝固得到驴皮汤冻，将1份驴皮汤冻剁碎加入至步骤（2）所得馅料中搅拌混匀，团成半径为0.6-0.9cm的球体，分装后在-25℃条件下冷冻；
（4）成型馅料裹粉：将步骤（3）制得的冷冻成型馅料浸水后快速捞出，在步骤（1）制备的元宵粉中滚球，得到半径为1.2-1.8cm的元宵；
（5）包装、保藏：将步骤（4）所得元宵置于-20℃下保藏。
实施例2
所述驴肉元宵包括以下重量份的原料：驴肉7份、五香粉0.5份、黄酒0.7份、驴皮汤冻1.5份、花椒0.3份、姜末0.4份、葱0.4份、砂糖1.5份、酱油0.12份、蛋清1.0份、糜子淀粉9份、糯米粉27份、葛根粉1.6份、棕榈酸0.6份、硬脂酸0.3份、漏芦糖1.6份、贴梗海棠2.0份和番木瓜3.0份。所述葛根粉为250目。
所述驴肉元宵的制备方法，包括以下步骤：
（1）元宵粉的制备：首先将3.0份番木瓜洗净去皮并切块打浆4-5次，将浆汁通过0.6mm过滤网进行过滤，在滤后的番木瓜浆汁中加入0.6份棕榈酸、0.3份硬脂酸和1.6份漏芦糖进行搅拌混匀；然后依次先后加入27份糯米粉和9份糜子淀粉继续搅拌混匀，待搅拌混匀后烘干成粉状，制得所需的元宵粉；
（2）馅料的制备：首先将7份驴肉剔骨分割，用质量分数为0.7-0.9%的淡盐水进行泡制，其中夏天泡制23小时，冬天泡制56小时；泡制完成后控水1小时；然后进行卤制3小时，包括急火1小时，文火2小时；待驴肉煮熟后捞出切丁剁碎绞馅制成驴肉泥后，加入0.5份五香粉和0.7份黄酒进行搅拌腌制30分钟；同时将2.0份贴梗海棠洗净去皮并切块打浆3-5次，将浆汁通过0.5mm过滤网进行过滤，在滤后的贴梗海棠浆汁中加入1.6份葛根粉搅拌均匀，倒入至腌制30分钟后的驴肉泥中进行搅拌5-8分钟后，继续腌制20分钟得到所需馅料；
（3）馅料成型：首先将鲜驴皮开水煮制20分钟，除去肉味并将水倒出；然后重新添加水进
行二次煮制，并在水中加入0.3份花椒、0.4份姜末和0.4份葱进行煮制7-8小时后，除去花椒、姜末和葱，保留驴皮和汤汁；对驴皮进行两次切割后放回汤汁，并在汤汁中加入1.5份砂糖和0.12份酱油继续煮制2-3小时至驴皮溶化；煮制完成的汤汁过40目筛除去未溶化的驴皮后，在汤汁中加入1.0份蛋清搅拌均匀后待汤汁冷却凝固得到驴皮汤冻，将1.5份驴皮汤冻剁碎加入至步骤（2）所得馅料中搅拌混匀，团成半径为0.6-0.9cm的球体，分装后在-25℃条件下冷冻；
（4）成型馅料裹粉：将步骤（3）制得的冷冻成型馅料浸水后快速捞出，在步骤（1）制备的元宵粉中滚球，得到半径为1.2-1.8cm的元宵；
（5）包装、保藏：将步骤（4）所得元宵置于-20℃下保藏。
实施例3
所述驴肉元宵，包括以下重量份的原料：驴肉6份、五香粉0.4份、黄酒0.6份、驴皮汤冻1.2份、花椒0.2份、姜末0.3份、葱0.2份、砂糖1.5份、酱油0.05份、蛋清0.6份、糜子淀粉8份、糯米粉16份、葛根粉1.2份、棕榈酸0.6份、硬脂酸0.3份、漏芦糖1.5份、贴梗海棠1.8份和番木瓜2.5份。所述葛根粉为230目。
所述驴肉元宵的制备方法，包括以下步骤：
（1）元宵粉的制备：首先将2.5份番木瓜洗净去皮并切块打浆4-5次，将浆汁通过0.6mm过滤网进行过滤，在滤后的番木瓜浆汁中加入0.6份棕榈酸、0.3份硬脂酸和1.5份漏芦糖进行搅拌混匀；然后依次先后加入16份糯米粉和8份糜子淀粉继续搅拌混匀，待搅拌混匀后烘干成粉状，制得所需的元宵粉；
（2）馅料的制备：首先将6份驴肉剔骨分割，用质量分数为0.7-0.9%的淡盐水进行泡制，其中夏天泡制23小时，冬天泡制56小时；泡制完成后控水1小时；然后进行卤制3小时，包括急火1小时，文火2小时；待驴肉煮熟后捞出切丁剁碎绞馅制成驴肉泥后，加入0.4份五香粉和0.6份黄酒进行搅拌腌制30分钟；同时将1.8份贴梗海棠洗净去皮并切块打浆3-5次，将浆汁通过0.5mm过滤网进行过滤，在滤后的贴梗海棠浆汁中加入1.2份葛根粉搅拌均匀，倒入至腌制30分钟后的驴肉泥中进行搅拌5-8分钟后，继续腌制20分钟得到所需馅料；
（3）馅料成型：首先将鲜驴皮开水煮制20分钟，除去肉味并将水倒出；然后重新添加水进行二次煮制，并在水中加入0.2份花椒、0.3份姜末和0.2份葱进行煮制7-8小时后，除去花椒、姜末和葱，保留驴皮和汤汁；对驴皮进行两次切割后放回汤汁，并在汤汁中加入1.5份砂糖和0.05份酱油继续煮制2-3小时至驴皮溶化；煮制完成的汤汁过40目筛除去
未溶化的驴皮后，在汤汁中加入0.6份蛋清搅拌均匀后待汤汁冷却凝固得到驴皮汤冻，将1.2份驴皮汤冻剁碎加入至步骤（2）所得馅料中搅拌混匀，团成半径为0.6-0.9cm的球体，分装后在-25℃条件下冷冻；
（4）成型馅料裹粉：将步骤（3）制得的冷冻成型馅料浸水后快速捞出，在步骤（1）制备的元宵粉中滚球，得到半径为1.2-1.8cm的元宵；
（5）包装、保藏：将步骤（4）所得元宵置于-20℃下保藏。
Claims (8)
1.一种驴肉元宵，其特征在于，包括以下原料：驴肉、五香粉、黄酒、驴皮汤冻、花椒、姜末、葱、砂糖、酱油、蛋清、糜子淀粉、糯米粉、葛根粉、棕榈酸、硬脂酸、漏芦糖、贴梗海棠和番木瓜。
2.根据权利要求1所述驴肉元宵，其特征在于，按照重量份比所述糜子淀粉：糯米粉为1：（1.5-3）。
3.根据权利要求1所述驴肉元宵，其特征在于，所述葛根粉为200-250目。
4.根据权利要求2所述驴肉元宵，其特征在于，按照重量份比所述棕榈酸：硬脂酸为2:1。
5.根据权利要求4所述驴肉元宵，其特征在于，包括以下重量份的原料：驴肉4-7份、五香粉0.3-0.5份、黄酒0.4-0.7份、驴皮汤冻1-1.5份、花椒0.1-0.3份、姜末0.1-0.4份、葱0.1-0.4份、砂糖1.0-1.5份、酱油0.05-0.12份、蛋清0.5-1.0份、糜子淀粉6-9份、糯米粉9-27份、葛根粉0.8-1.6份、棕榈酸0.2-0.6份、硬脂酸0.1-0.3份、漏芦糖0.8-1.6份、贴梗海棠1.5-2.0份和番木瓜2.0-3.0份。
6.根据权利要求5所述驴肉元宵，其特征在于，包括以下重量份的原料：驴肉6份、五香粉0.4份、黄酒0.6份、驴皮汤冻1.2份、花椒0.2份、姜末0.3份、葱0.2份、砂糖1.5份、酱油0.05份、蛋清0.6份、糜子淀粉8份、糯米粉16份、葛根粉1.2份、棕榈酸0.6份、硬脂酸0.3份、漏芦糖1.5份、贴梗海棠1.8份和番木瓜2.5份。
7.一种权利要求5所述驴肉元宵的制备方法，包括以下步骤：
（1）元宵粉的制备：首先将2.0-3.0份番木瓜洗净去皮并切块打浆4-5次，将浆汁通过0.6mm过滤网进行过滤，在滤后的番木瓜浆汁中加入0.2-0.6份棕榈酸、0.1-0.3份硬脂酸和0.8-1.6份漏芦糖进行搅拌混匀；然后依次先后加入9-27份糯米粉和6-9份糜子淀粉继续搅拌混匀，待搅拌混匀后烘干成粉状，制得所需的元宵粉；
（2）馅料的制备：首先将4-7份驴肉剔骨分割，用质量分数为0.7-0.9%的淡盐水进行泡制，其中夏天泡制23小时，冬天泡制56小时；泡制完成后控水1小时；然后进行卤制3小时，待驴肉煮熟后捞出切丁剁碎绞馅制成驴肉泥后，加入0.3-0.5份五香粉和0.4-0.7份黄酒进行搅拌腌制30分钟；同时将1.5-2.0份贴梗海棠洗净去皮并切块打浆3-5次，将浆汁通过0.5mm过滤网进行过滤，在滤后的贴梗海棠浆汁中加入0.8-1.6份葛根粉搅拌均匀，倒入至腌制30分钟后的驴肉泥中进行搅拌5-8分钟后，继续腌制20分钟得到所需馅料；
（3）馅料成型：首先将鲜驴皮开水煮制20分钟，除去肉味并将水倒出；然后重新添加水进行二次煮制，并在水中加入0.1-0.3份花椒、0.1-0.4份姜末和0.1-0.4份葱进行煮制7-8小时后，除去花椒、姜末和葱，保留驴皮和汤汁；对驴皮进行两次切割后放回汤汁，并在汤汁中加入1.0-1.5份砂糖和0.05-0.12份酱油继续煮制2-3小时至驴皮溶化；煮制完成的汤汁过40目筛除去未溶化的驴皮后，在汤汁中加入0.5-1.0份蛋清搅拌均匀后待汤汁冷却凝固得到驴皮汤冻，将1-1.5份驴皮汤冻剁碎加入至步骤（2）所得馅料中搅拌混匀，团成半径为0.6-0.9cm的球体，分装后在-25℃条件下冷冻；
（4）成型馅料裹粉：将步骤（3）制得的冷冻成型馅料浸水后快速捞出，在步骤（1）制备的元宵粉中滚球，得到半径为1.2-1.8cm的元宵；
（5）包装、保藏：将步骤（4）所得元宵置于-20℃下保藏。
8.根据权利要求7所述驴肉元宵的制备方法，其特征在于，所述步骤（2）馅料的制备中卤制3小时包括急火1小时，文火2小时。
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