CN107801944A - 藕梅肉夹及其制作方法 - Google Patents
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- 235000013372 meat Nutrition 0.000 title claims abstract description 23
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- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 24
- 244000178993 Brassica juncea Species 0.000 claims abstract description 21
- 235000011332 Brassica juncea Nutrition 0.000 claims abstract description 21
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 19
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- 244000221633 Brassica rapa subsp chinensis Species 0.000 description 3
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Classifications
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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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
-
- 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
- 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
本发明公开了藕梅肉夹及其制作方法，将新鲜中段莲藕清洗、去皮，切成厚片；猪精肉加工成肉糜；梅干菜浸泡、清洗，切成小段；冬瓜、萝卜清洗、去皮，切成小丁；将梅干菜、冬瓜、萝卜分别入沸水浸烫2‑3分钟，捞出挤去水分，梅干菜、冬瓜、萝卜、肉糜以3:2:2:9搅拌均匀，馅料中加入适量食用盐、味精，继续拌匀，取拌匀的馅料夹在两个藕片之间，挂糊，入120~150℃油锅炸至金黄，冷却至常温装袋，入速冻库速冻。本发明藕夹馅料配比适合，冬瓜、萝卜提供了很好的持水效果，口感嫩滑，外酥里嫩，梅干菜口味香味扑鼻，洁脏腑，消积食，治咳嗽，生津开胃，获得众多食客认同，开拓菜品。
Description
技术领域
本发明涉及食品加工领域，具体涉及藕梅肉夹及其制作方法。
背景技术
藕夹是中国南方地区著名的汉族特色菜肴，黄澄澄、油润润、香酥可口，每到春节家家户户都会煎炸一些藕夹等"年货"来招待亲朋好友。
梅干菜(又名霉干菜)是一道浙江绍兴地区常见的汉族传统名菜。有芥菜干、油菜干、白菜干、雪里蕻干之别，多系居家自制，使菜叶晾干、堆黄，然后加盐腌制，最后晒干装装坛。油光黄黑，香味扑鼻，解暑热，洁脏腑，消积食，治咳嗽，生津开胃。故绍兴地区居民每至炎夏必以干菜烧汤，其受用无穷也，至于"霉干菜切肉"更为绍兴特色菜肴，已入《中国菜谱》。
传统藕夹的馅料多是纯调味肉泥，独特的梅干菜风味藕夹无人开发成功。梅干菜为干制品，吸水性较大，单纯加入肉泥中作馅，炸制出的藕夹口感较差。
发明内容
本发明要解决的技术问题是提供一种藕梅肉夹及其制作方法，梅干菜风味独特，配以冬瓜、萝卜保持一定水份，合适的馅料配比炸制的藕夹外酥里嫩，满足人们多口味的饮食需求。
本发明通过以下技术方案实现：
藕梅肉夹的制作方法，将新鲜中段莲藕清洗、去皮，切成厚片；猪精肉加工成肉糜；梅干菜浸泡、清洗，切成小段；冬瓜、萝卜清洗、去皮，切成小丁；
将梅干菜、冬瓜、萝卜分别入沸水浸烫2-3分钟，捞出挤去水分，梅干菜、冬瓜、萝卜、肉糜以3:2:2:9搅拌均匀，馅料中加入适量食用盐、味精，继续拌匀，取拌匀的馅料夹在两个藕片之间，挂糊，入120~150℃油锅炸至金黄，冷却至常温装袋，入速冻库速冻。
本发明进一步改进方案是，挂糊的糊组成：淀粉10%，鸡蛋1%，余量为水。
本发明更进一步改进方案是，藕切成4~6mm厚片，梅干菜切成3~6mm长的小段，冬瓜、萝卜切成3-6mm3小丁。
本发明还提供了上述方法制成的藕梅肉夹。
本发明与现有技术相比，具有以下明显优点：
本发明开发了梅干菜风味藕夹，口味独特，营养丰富，辅以冬瓜、萝卜保持一定水份，配比合适的馅料，使炸制后的藕夹口感极好，外酥里嫩。
具体实施方式
下面实施例对本发明进行具体的描述，有必要在此指出的是实施例只用对本发明作进一步说明，不能理解为对本发明保护范围的限制，该领域的技术人员可以根据上述内容作出一些非本质的改进和调整。
藕梅肉夹，其制作方法是：将新鲜中段莲藕清洗、去皮，切成4~6mm厚片；猪精肉加工成肉糜；梅干菜浸泡、清洗，切成3~6mm长的小段；冬瓜、萝卜清洗、去皮，切成3-6mm3小丁；
将梅干菜、冬瓜、萝卜分别入沸水浸烫2-3分钟，捞出挤去水分，梅干菜、冬瓜、萝卜、肉糜以3:2:2:9搅拌均匀，馅料中加入适量0.8%食用盐、0.3%味精，继续拌匀，取拌匀的馅料15-20g夹在两个藕片之间，挂糊，入120~150℃油锅炸至金黄（约2-3分钟），冷却至常温装袋，入速冻库-35℃速冻30分钟。
挂糊的糊组成：淀粉10%，鸡蛋1%，余量为水。
藕夹馅料由配比3:2:2:9的梅干菜、冬瓜、萝卜、肉糜调味制成，口感嫩滑，冬瓜、萝卜提供了很好的持水效果，梅干菜口味香味扑鼻，洁脏腑，消积食，治咳嗽，生津开胃。独特的梅干菜风味吸引众多食客认同，开拓菜品。
Claims (4)
1.藕梅肉夹的制作方法，其特征在于：
将新鲜中段莲藕清洗、去皮，切成厚片；猪精肉加工成肉糜；梅干菜浸泡、清洗，切成小段；冬瓜、萝卜清洗、去皮，切成小丁；
将梅干菜、冬瓜、萝卜分别入沸水浸烫2-3分钟，捞出挤去水分，梅干菜、冬瓜、萝卜、肉糜以3:2:2:9搅拌均匀，馅料中加入适量食用盐、味精，继续拌匀，取拌匀的馅料夹在两个藕片之间，挂糊，入120~150℃油锅炸至金黄，冷却至常温装袋，入速冻库速冻。
2.根据权利要求1所述的藕梅肉夹的制作方法，其特征在于：挂糊的糊组成：淀粉10%，鸡蛋1%，余量为水。
3.根据权利要求1或2所述的藕梅肉夹的制作方法，其特征在于：藕切成4~6mm厚片，梅干菜切成3~6mm长的小段，冬瓜、萝卜切成3-6mm3小丁。
4.藕梅肉夹，其特征在于：根据权利要求1至3任一项所述的藕梅肉夹的制作方法制作而成。
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Citations (1)
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| CN106974228A (zh) * | 2017-03-24 | 2017-07-25 | 徐加将 | 一种台式藕饼的加工工艺 |
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| CN106974228A (zh) * | 2017-03-24 | 2017-07-25 | 徐加将 | 一种台式藕饼的加工工艺 |
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| 名师文化生活编委会: "《3-6岁聪明宝宝成长营养餐》", 31 December 2014 * |
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