CN108260764A - 一种清热梅菜扣肉方便食品及其制备方法 - Google Patents
一种清热梅菜扣肉方便食品及其制备方法 Download PDFInfo
- Publication number
- CN108260764A CN108260764A CN201810049851.3A CN201810049851A CN108260764A CN 108260764 A CN108260764 A CN 108260764A CN 201810049851 A CN201810049851 A CN 201810049851A CN 108260764 A CN108260764 A CN 108260764A
- Authority
- CN
- China
- Prior art keywords
- heat
- weight
- clearing
- taken
- adds
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 37
- 235000013305 food Nutrition 0.000 title claims abstract description 26
- 210000001015 abdomen Anatomy 0.000 title claims abstract description 23
- 235000021384 green leafy vegetables Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 235000013311 vegetables Nutrition 0.000 claims abstract description 13
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 11
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 11
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 11
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 11
- 235000005827 Arthrocnemum glaucum Nutrition 0.000 claims abstract description 9
- 241001183967 Isodon Species 0.000 claims abstract description 9
- 235000003042 Salicornia europaea Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims description 30
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 25
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 25
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 25
- 239000011425 bamboo Substances 0.000 claims description 25
- 150000003839 salts Chemical class 0.000 claims description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 24
- 239000000284 extract Substances 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 235000016709 nutrition Nutrition 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
- 235000013372 meat Nutrition 0.000 claims description 13
- 240000007594 Oryza sativa Species 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 239000006185 dispersion Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- -1 sucrose ester Chemical class 0.000 claims description 9
- 241001116389 Aloe Species 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 235000011399 aloe vera Nutrition 0.000 claims description 8
- 239000010231 banlangen Substances 0.000 claims description 8
- 235000019441 ethanol Nutrition 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 238000009413 insulation Methods 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 238000007599 discharging Methods 0.000 claims description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 5
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 5
- 244000060011 Cocos nucifera Species 0.000 claims description 5
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 244000046146 Pueraria lobata Species 0.000 claims description 5
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 5
- 229910052791 calcium Inorganic materials 0.000 claims description 5
- 239000011575 calcium Substances 0.000 claims description 5
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 5
- 238000004040 coloring Methods 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000000832 Ayote Nutrition 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 4
- 240000004244 Cucurbita moschata Species 0.000 claims description 4
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 4
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 4
- 235000020415 coconut juice Nutrition 0.000 claims description 4
- 238000005553 drilling Methods 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 238000005360 mashing Methods 0.000 claims description 4
- 235000015136 pumpkin Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 230000008595 infiltration Effects 0.000 claims description 3
- 238000001764 infiltration Methods 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 6
- 244000126002 Ziziphus vulgaris Species 0.000 claims 4
- 240000002625 Salsola soda Species 0.000 claims 2
- 238000004321 preservation Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 244000015113 Salicornia europaea Species 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 19
- 241001247821 Ziziphus Species 0.000 description 12
- 241000201895 Salicornia Species 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Classifications
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明属于食品领域，具体涉及一种清热梅菜扣肉方便食品及其制备方法。一种清热梅菜扣肉方便食品，它包括下述重量份的原料：薄荷3‑4、大青叶2‑3、梅菜24‑30、溪黄草1‑2、发酵乳汁10‑12、海蓬子2‑3、五花肉90‑100，本发明加入的薄荷、大青叶都具有很好的清热效果，本发明将梅菜扣肉采用发酵乳汁处理，有效的提高了方便食品的贮存稳定性，延长了保质期。
Description
技术领域
本发明属于食品领域，具体涉及一种清热梅菜扣肉方便食品及其制备方法。
背景技术
梅菜扣肉通常是将五花肉上汤锅煮透，加老抽、油炸上色，再切成肉片。之后加葱、姜等调料炒片刻，再下汤用小火焖烂。五花肉盛入碗里，上铺梅菜段，倒入原汤蒸透。走菜时，把肉反扣在盘中；目前的梅菜扣肉皆为即食的，放置几天之后基本就会出现腐败，而且传统的梅菜扣肉大多只讲求口感，而忽视其营养价值。
发明内容
本发明的目的在于针对现有技术的缺陷和不足，提供一种清热梅菜扣肉方便食品及其制备方法。
为实现上述目的，本发明采用以下技术方案：
一种清热梅菜扣肉方便食品，它包括下述重量份的原料：
薄荷3-4、大青叶2-3、梅菜24-30、溪黄草1-2、发酵乳汁10-12、海蓬子2-3、五花肉90-100。
所述的发酵乳汁的制备方法，包括以下步骤：
(1)取2-3重量份的葛根，加入到其重量10-13倍的无水乙醇中，搅拌均匀，在65-70℃下保温搅拌40-50分钟，过滤，得提取液；
(2)取7-10重量份的南瓜，加水煮熟，打浆，与上述提取液混合，搅拌均匀，加入0.1-0.3重量份的羧甲基纤维素钙、7-10重量份的豆豉，搅拌均匀，蒸馏除去乙醇，加水，调节固含量为15-20％，搅拌均匀，得分散液；
(3)将椰子在顶部开孔，取出椰汁，加入上述分散液，加入分散液重量2-3％的乳酸菌，在30-35℃下密封保温20-35小时，出料，即得所述发酵乳汁。
一种清热梅菜扣肉方便食品的制备方法，包括以下步骤：
(1)取五花肉，先置于汤锅中中火煮3-5分钟，取出，置于营养竹盐浸膏中浸润10-15小时，取出后再置于汤锅中，煮透，加老抽、油炸上色，再切成肉片，冷却；
(2)取海蓬子、溪黄草混合，加入到混合料重量10-13倍的无水乙醇中，搅拌均匀，在60-65℃下保温搅拌30-40分钟，蒸馏除去乙醇，得提取物；
(3)取薄荷、大青叶混合，加入到混合料重量60-74倍的水中，加入梅菜，加热至沸腾，加入上述冷却后的肉片，加热至水干，出料冷却，喷淋上述发酵乳汁，即得所述清热梅菜扣肉方便食品。
所述的营养竹盐浸膏是由下述重量份的原料组成的：
竹盐5-8、蔗糖酯1-2、红枣30-40、糯米粉3-5、板蓝根1-2、玫瑰花瓣2-3、酵母粉0.1-0.2、芦荟1-2。
所述的营养竹盐浸膏的制备方法，包括以下步骤：
(1)取红枣去皮、去核，加30-40倍水打浆，加入糯米粉，加热至90-95℃，保温15-20分钟，冷却至常温，得米枣液；
(2)取芦荟、板蓝根、玫瑰花瓣混合，加入到混合料重量50-60倍的水中，加热至沸腾，保持沸腾10-12分钟，过滤，得提取液；
(3)取上述米枣液、提取液混合，搅拌均匀，加入酵母粉，30-35℃下密封保温6-9小时，出料，加入竹盐、蔗糖酯，搅拌均匀，即得所述营养竹盐浸膏。
区别于现有技术，上述技术方案有以下优点：
本发明将葛根提取液与豆豉共混，在椰壳中发酵，不仅有效的丰富了发酵口感，还增强了发酵液的营养价值，本发明在发酵的过程中还引入了羧甲基纤维素钙，而加入的海蓬子中则具有丰富的维生素c，其可以有效的促进钙离子的吸收利用，本发明加入的薄荷、大青叶都具有很好的清热效果，本发明将梅菜扣肉采用发酵乳汁处理，有效的提高了方便食品的贮存稳定性，延长了保质期。本发明首先将五花肉在水中加热软化，然后采用营养竹盐浸膏中浸润，对五花肉进行了腌制处理，有效的提高了方便食品的保质期限，同时营养浸膏中还含有蔗糖酯，其具有很好的渗透性，能够提高营养物质对肉基体的渗透效果，提高成品的营养价值，降低营养物质的流失。
具体实施方式
为详细说明技术方案的技术内容、构造特征、所实现目的及效果，以下结合具体实施例详予说明。
实施例一
一种清热梅菜扣肉方便食品，它包括下述重量份的原料：
薄荷3、大青叶2、梅菜24、溪黄草1、发酵乳汁10、海蓬子2、五花肉90。
所述的发酵乳汁的制备方法，包括以下步骤：
(1)取2重量份的葛根，加入到其重量10倍的无水乙醇中，搅拌均匀，在65℃下保温搅拌40分钟，过滤，得提取液；
(2)取7重量份的南瓜，加水煮熟，打浆，与上述提取液混合，搅拌均匀，加入0.1重量份的羧甲基纤维素钙、7重量份的豆豉，搅拌均匀，蒸馏除去乙醇，加水，调节固含量为15％，搅拌均匀，得分散液；
(3)将椰子在顶部开孔，取出椰汁，加入上述分散液，加入分散液重量2％的乳酸菌，在30℃下密封保温20小时，出料，即得所述发酵乳汁。
一种清热梅菜扣肉方便食品的制备方法，包括以下步骤：
(1)取五花肉，先置于汤锅中中火煮3分钟，取出，置于营养竹盐浸膏中浸润10小时，取出后再置于汤锅中，煮透，加老抽、油炸上色，再切成肉片，冷却；
(2)取海蓬子、溪黄草混合，加入到混合料重量10倍的无水乙醇中，搅拌均匀，在60℃下保温搅拌30分钟，蒸馏除去乙醇，得提取物；
(3)取薄荷、大青叶混合，加入到混合料重量60倍的水中，加入梅菜，加热至沸腾，加入上述冷却后的肉片，加热至水干，出料冷却，喷淋上述发酵乳汁，即得所述清热梅菜扣肉方便食品。
所述的营养竹盐浸膏是由下述重量份的原料组成的：
竹盐5、蔗糖酯1、红枣30、糯米粉3、板蓝根1、玫瑰花瓣2、酵母粉0.1、芦荟1。
所述的营养竹盐浸膏的制备方法，包括以下步骤：
(1)取红枣去皮、去核，加30倍水打浆，加入糯米粉，加热至90℃，保温15-20分钟，冷却至常温，得米枣液；
(2)取芦荟、板蓝根、玫瑰花瓣混合，加入到混合料重量50倍的水中，加热至沸腾，保持沸腾10分钟，过滤，得提取液；
(3)取上述米枣液、提取液混合，搅拌均匀，加入酵母粉，30℃下密封保温6小时，出料，加入竹盐、蔗糖酯，搅拌均匀，即得所述营养竹盐浸膏。
实施例二
一种清热梅菜扣肉方便食品，它包括下述重量份的原料：
薄荷4、大青叶3、梅菜30、溪黄草2、发酵乳汁12、海蓬子3、五花肉100。
所述的发酵乳汁的制备方法，包括以下步骤：
(1)取3重量份的葛根，加入到其重量13倍的无水乙醇中，搅拌均匀，在70℃下保温搅拌50分钟，过滤，得提取液；
(2)取10重量份的南瓜，加水煮熟，打浆，与上述提取液混合，搅拌均匀，加入0.3重量份的羧甲基纤维素钙、10重量份的豆豉，搅拌均匀，蒸馏除去乙醇，加水，调节固含量为20％，搅拌均匀，得分散液；
(3)将椰子在顶部开孔，取出椰汁，加入上述分散液，加入分散液重量3％的乳酸菌，在35℃下密封保温35小时，出料，即得所述发酵乳汁。
一种清热梅菜扣肉方便食品的制备方法，包括以下步骤：
(1)取五花肉，先置于汤锅中中火煮5分钟，取出，置于营养竹盐浸膏中浸润15小时，取出后再置于汤锅中，煮透，加老抽、油炸上色，再切成肉片，冷却；
(2)取海蓬子、溪黄草混合，加入到混合料重量13倍的无水乙醇中，搅拌均匀，在65℃下保温搅拌40分钟，蒸馏除去乙醇，得提取物；
(3)取薄荷、大青叶混合，加入到混合料重量74倍的水中，加入梅菜，加热至沸腾，加入上述冷却后的肉片，加热至水干，出料冷却，喷淋上述发酵乳汁，即得所述清热梅菜扣肉方便食品。
所述的营养竹盐浸膏是由下述重量份的原料组成的：
竹盐8、蔗糖酯2、红枣30、糯米粉5、板蓝根2、玫瑰花瓣2、酵母粉0.2、芦荟2。
所述的营养竹盐浸膏的制备方法，包括以下步骤：
(1)取红枣去皮、去核，加40倍水打浆，加入糯米粉，加热至95℃，保温20分钟，冷却至常温，得米枣液；
(2)取芦荟、板蓝根、玫瑰花瓣混合，加入到混合料重量60倍的水中，加热至沸腾，保持沸腾12分钟，过滤，得提取液；
(3)取上述米枣液、提取液混合，搅拌均匀，加入酵母粉，35℃下密封保温9小时，出料，加入竹盐、蔗糖酯，搅拌均匀，即得所述营养竹盐浸膏。
需要说明的是，在本文中，诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来，而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且，术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含，从而使得包括一系列要素的过程、方法、物品或者终端设备不仅包括那些要素，而且还包括没有明确列出的其他要素，或者是还包括为这种过程、方法、物品或者终端设备所固有的要素。在没有更多限制的情况下，由语句“包括……”或“包含……”限定的要素，并不排除在包括所述要素的过程、方法、物品或者终端设备中还存在另外的要素。此外，在本文中，“大于”、“小于”、“超过”等理解为不包括本数；“以上”、“以下”、“以内”等理解为包括本数。
尽管已经对上述各实施例进行了描述，但本领域内的技术人员一旦得知了基本创造性概念，则可对这些实施例做出另外的变更和修改，所以以上所述仅为本发明的实施例，并非因此限制本发明的专利保护范围，凡是利用本发明说明书内容所作的等效结构或等效流程变换，或直接或间接运用在其他相关的技术领域，均同理包括在本发明的专利保护范围之内。
Claims (5)
1.一种清热梅菜扣肉方便食品，其特征在于，它包括下述重量份的原料：
薄荷3-4、大青叶2-3、梅菜24-30、溪黄草1-2、发酵乳汁10-12、海蓬子2-3、五花肉90-100。
2.根据权利要求1所述的一种清热梅菜扣肉方便食品，其特征在于，所述的发酵乳汁的制备方法，包括以下步骤：
(1)取2-3重量份的葛根，加入到其重量10-13倍的无水乙醇中，搅拌均匀，在65-70℃下保温搅拌40-50分钟，过滤，得提取液；
(2)取7-10重量份的南瓜，加水煮熟，打浆，与上述提取液混合，搅拌均匀，加入0.1-0.3重量份的羧甲基纤维素钙、7-10重量份的豆豉，搅拌均匀，蒸馏除去乙醇，加水，调节固含量为15-20％，搅拌均匀，得分散液；
(3)将椰子在顶部开孔，取出椰汁，加入上述分散液，加入分散液重量2-3％的乳酸菌，在30-35℃下密封保温20-35小时，出料，即得所述发酵乳汁。
3.一种如权利要求1所述的清热梅菜扣肉方便食品的制备方法，其特征在于，包括以下步骤：
(1)取五花肉，先置于汤锅中中火煮3-5分钟，取出，置于营养竹盐浸膏中浸润10-15小时，取出后再置于汤锅中，煮透，加老抽、油炸上色，再切成肉片，冷却；
(2)取海蓬子、溪黄草混合，加入到混合料重量10-13倍的无水乙醇中，搅拌均匀，在60-65℃下保温搅拌30-40分钟，蒸馏除去乙醇，得提取物；
(3)取薄荷、大青叶混合，加入到混合料重量60-74倍的水中，加入梅菜，加热至沸腾，加入上述冷却后的肉片，加热至水干，出料冷却，喷淋上述发酵乳汁，即得所述清热梅菜扣肉方便食品。
4.根据权利要求3所述的一种清热梅菜扣肉方便食品的制备方法，其特征在于，所述的营养竹盐浸膏是由下述重量份的原料组成的：
竹盐5-8、蔗糖酯1-2、红枣30-40、糯米粉3-5、板蓝根1-2、玫瑰花瓣2-3、酵母粉0.1-0.2、芦荟1-2。
5.根据权利要求4所述的一种清热梅菜扣肉方便食品的制备方法，其特征在于，所述的营养竹盐浸膏的制备方法，包括以下步骤：
(1)取红枣去皮、去核，加30-40倍水打浆，加入糯米粉，加热至90-95℃，保温15-20分钟，冷却至常温，得米枣液；
(2)取芦荟、板蓝根、玫瑰花瓣混合，加入到混合料重量50-60倍的水中，加热至沸腾，保持沸腾10-12分钟，过滤，得提取液；
(3)取上述米枣液、提取液混合，搅拌均匀，加入酵母粉，30-35℃下密封保温6-9小时，出料，加入竹盐、蔗糖酯，搅拌均匀，即得所述营养竹盐浸膏。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810049851.3A CN108260764A (zh) | 2018-01-18 | 2018-01-18 | 一种清热梅菜扣肉方便食品及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810049851.3A CN108260764A (zh) | 2018-01-18 | 2018-01-18 | 一种清热梅菜扣肉方便食品及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108260764A true CN108260764A (zh) | 2018-07-10 |
Family
ID=62776138
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810049851.3A Pending CN108260764A (zh) | 2018-01-18 | 2018-01-18 | 一种清热梅菜扣肉方便食品及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108260764A (zh) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305249A (zh) * | 2014-10-29 | 2015-01-28 | 周仁祥 | 一种桂花香蒸肉及其制备方法 |
| CN106858379A (zh) * | 2016-12-30 | 2017-06-20 | 安徽省家乡食品集团有限公司 | 一种梅菜扣肉方便菜的制作方法 |
| CN106858363A (zh) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | 一种方便食用真空包装的速食梅菜扣肉 |
| CN106901228A (zh) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | 一种梅菜扣肉的制作方法 |
-
2018
- 2018-01-18 CN CN201810049851.3A patent/CN108260764A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305249A (zh) * | 2014-10-29 | 2015-01-28 | 周仁祥 | 一种桂花香蒸肉及其制备方法 |
| CN106858363A (zh) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | 一种方便食用真空包装的速食梅菜扣肉 |
| CN106858379A (zh) * | 2016-12-30 | 2017-06-20 | 安徽省家乡食品集团有限公司 | 一种梅菜扣肉方便菜的制作方法 |
| CN106901228A (zh) * | 2016-12-30 | 2017-06-30 | 安徽省家乡食品集团有限公司 | 一种梅菜扣肉的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005499B (zh) | 一种菇香牛肉的加工方法及其菇香牛肉 | |
| CN103695243B (zh) | 一种醪糟的制备方法及其制备的醪糟 | |
| CN103976349A (zh) | 一种果蔬、香料、食用花、海鱼、虾组合搭配的甜酸辣鲜酱 | |
| CN105747166A (zh) | 一种消食降脂山楂果酱 | |
| CN111838644B (zh) | 一种黄豆辣椒复合发酵酱的制备方法和火锅底料及其制备方法 | |
| CN104082516A (zh) | 一种果粒奶味冰淇淋及其制备方法 | |
| CN103416661B (zh) | 一种适用于蒸菜或方便米饭的营养蒸粉及生产方法与应用 | |
| CN104336569A (zh) | 一种低盐营养型泡菜的制备方法 | |
| CN105475863A (zh) | 一种促进消化的牛肉粒及其制备方法 | |
| CN104082512A (zh) | 一种茶香红豆及其制备方法 | |
| CN106509824A (zh) | 香鲜辣椒酱 | |
| CN103330116A (zh) | 山楂果酱的制作方法 | |
| CN101361576B (zh) | 一种缢蛏沙司及其制备方法 | |
| CN105077183A (zh) | 一种香辣口味的鲜辣椒酱 | |
| KR101927990B1 (ko) | 서류와 해산물을 이용한 서해장 및 그 제조방법 | |
| CN108260764A (zh) | 一种清热梅菜扣肉方便食品及其制备方法 | |
| CN104351589A (zh) | 一种薯片鱼籽清肝水饺及其制备方法 | |
| CN105747165A (zh) | 一种润肤养颜番茄果酱 | |
| CN105614787A (zh) | 一种爽脆彩椒的泡制方法 | |
| CN105982267A (zh) | 猪皮山楂酸味生姜膏及其制备方法 | |
| CN105685897B (zh) | 一种酸豆芽及其生产新方法 | |
| CN105145860A (zh) | 一种野蕨菜黑豆腐乳及其制作方法 | |
| CN104585722A (zh) | 一种红茶核桃仁瘦肉酱及其制备方法 | |
| KR20210004345A (ko) | 청양고추 소스 및 제조방법 | |
| CN109805352A (zh) | 一种增香型捞汁用酱油及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180710 |