CN107173710A - 一种无油红烧肉的制作方法 - Google Patents
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- 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
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
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- 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
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及种无油红烧肉的制作方法，是由五花肉1000克、胡萝卜500克、耗油30毫升，料酒30毫升、老抽50毫升、盐8克、葱3根，生姜1块、蒜6粒，八角3个、花椒20粒、冰糖20克按照一定工序制成。本方法制成的胡萝卜五花肉含有丰富的蛋白质和氨基酸，五花肉肥而不腻，胡萝卜块外焦里嫩，鲜香入味，是一道老少皆宜的佳肴。
Description
技术领域
本发明涉及一种五花肉的制作方法，特别是涉及一种无油红烧肉的制作方法。
背景技术
五花肉是热菜菜谱之一，一般都以五花肉为制作主料，其中以鸡三层肉最佳。传统的五花肉的烹饪技巧以焖锅为主，经过考究的加工方法制作出的五花肉肥而不腻、鲜香爽口。经过不同的方法制作出的五花肉，都有各自的特点，口味各异。
发明内容
本发明所要解决的技术问题是，提供一种无油红烧肉的制作方法，该方法制作出的胡萝卜五花肉含有丰富的蛋白质和氨基酸，五花肉肥而不腻，胡萝卜块外焦里嫩，鲜香入味。为解决上述技术问题，本发明采用的技术方案是：一种无油红烧肉的制作方法，该方法包括以下步骤：
1）取带皮的三层五花肉1000克，切成2-3cm方形块，放到开水锅里煮5分钟后取出，在凉水中焯去浮末，冲净后盛盘待用；
2）取洗净的胡萝卜500克，切成2-3方形块，盛盘待用；
3）准备所需配料，所述配料包括：耗油30毫升，料酒30毫升、老抽50毫升、盐8克、葱3根，生姜1块、蒜6粒，八角3个、花椒20粒、冰糖20克；
4）取大葱3根，切成条形状，再取新鲜生姜1块，切成片状待用；
5）在锅中加入一汤勺油，小火烧至五成热，倒入切好的胡萝卜块，用慢火将胡萝卜块外表炸至金黄色，捞出胡萝卜块沥干油分；
6）将冰糖倒入锅中小火翻炒，炒制锅中烟雾缭绕糖呈金黄色，快速倒入五花肉后立即关火，快速翻动肉块使之均匀的裹上糖色，此时倒入耗油，翻炒至耗油浸入五花肉中，此时再加入2升的水，开大火烧沸后，加入料酒、老抽、八角、花椒、葱、生姜、蒜改至小火慢烧半小时后，再加入炸好的胡萝卜块和盐，用大火烧沸后改至小火慢烧半小时，当汤汁将干时改用大火收汁，收干汤汁后关火，盛盘待食。
本发明的优点是，采用本发明的方法制作出的胡萝卜五花肉肉香浓郁，胡萝卜与五花肉彼此入味，胡萝卜中透有五花肉的香味，五花肉又兼具胡萝卜的口感，且营养丰富。五花肉含有丰富的优质蛋白质和必须的氨基酸、微量元素和维生素；胡萝卜的营养价值也很高，含有丰富的维生素A和维生素C以及维生素B，还含有大量胡萝卜素等。胡萝卜有益肝明目、降糖降脂、增强免疫功能的功效。 本发明是为了克服现有五花肉的制作方法口感、营养、味道单一的问题。
具体实施方式
为进一步揭示本发明的技术方案，兹详细说明本发明的实施方式：
本发明所揭示的胡萝卜五花肉的制作方法，其特征在于它是采用以下重量配比的材料按照一定的步骤制成：1）取带皮的三层五花肉1000克，切成2-3cm方形块，放到开水锅里煮5分钟后取出，在凉水中焯去浮末，冲净后盛盘待用；2）取洗净的胡萝卜500克，切成2-3方形块，盛盘待用；3）准备所需配料，所述配料包括：耗油30毫升，料酒30毫升、老抽50毫升、盐8克、葱3根，生姜1块、蒜6粒，八角3个、花椒20粒、冰糖20克；4）取大葱3根，切成条形状，再取新鲜生姜1块，切成片状待用；5）在锅中加入一汤勺油，小火烧至五成热，倒入切好的胡萝卜块，用慢火将胡萝卜块外表炸至金黄色，捞出胡萝卜块沥干油分；6）将冰糖倒入锅中小火翻炒，炒制锅中烟雾缭绕糖呈金黄色，快速倒入五花肉后立即关火，快速翻动肉块使之均匀的裹上糖色，此时倒入耗油，翻炒至耗油浸入五花肉中，此时再加入2升的水，开大火烧沸后，加入料酒、老抽、八角、花椒、葱、生姜、蒜改至小火慢烧半小时后，再加入炸好的胡萝卜块和盐，用大火烧沸后改至小火慢烧半小时，当汤汁将干时改用大火收汁，收干汤汁后关火，盛盘待食。
采用本发明的方法制作出的胡萝卜五花肉肉香浓郁，胡萝卜与五花肉彼此入味，胡萝卜中透有五花肉的香味，五花肉又兼具胡萝卜的口感，且营养丰富。以上通过对所列实施方式的介绍，阐述了本发明的基本构思和基本原理。但本发明绝不限于上述所列实施方式，还有很多其他的实施方式，比如材料重量配比的改变以及工艺步骤的调换顺序等，这些均可以改变菜品的味道及口感，凡是基于本发明的技术方案所作的等同变化、改进及故意变劣等行为，均应属于本发明的保护范围。
Claims (1)
1.一种无油红烧肉的制作方法，其特征在于，该方法包括以下步骤：
1）取带皮的三层五花肉1000克，切成2-3cm方形块，放到开水锅里煮5分钟后取出，在凉水中焯去浮末，冲净后盛盘待用；2）取洗净的胡萝卜500克，切成2-3方形块，盛盘待用；3）准备所需配料，所述配料包括：耗油30毫升，料酒30毫升、老抽50毫升、盐8克、葱3根，生姜1块、蒜6粒，八角3个、花椒20粒、冰糖20克；4）取大葱3根，切成条形状，再取新鲜生姜1块，切成片状待用；5）在锅中加入一汤勺油，小火烧至五成热，倒入切好的胡萝卜块，用慢火将胡萝卜块外表炸至金黄色，捞出胡萝卜块沥干油分；6）将冰糖倒入锅中小火翻炒，炒制锅中烟雾缭绕糖呈金黄色，快速倒入五花肉后立即关火，快速翻动肉块使之均匀的裹上糖色，此时倒入耗油，翻炒至耗油浸入五花肉中，此时再加入2升的水，开大火烧沸后，加入料酒、老抽、八角、花椒、葱、生姜、蒜改至小火慢烧半小时后，再加入炸好的胡萝卜块和盐，用大火烧沸后改至小火慢烧半小时，当汤汁将干时改用大火收汁，收干汤汁后关火，盛盘待食。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109303267A (zh) * | 2017-07-26 | 2019-02-05 | 洋物品牌管理（天津）股份有限公司 | 一种卤肉的制作方法 |
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| CN109303267A (zh) * | 2017-07-26 | 2019-02-05 | 洋物品牌管理（天津）股份有限公司 | 一种卤肉的制作方法 |
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