CN108606260A - 冷吃兔的制作工艺 - Google Patents
冷吃兔的制作工艺 Download PDFInfo
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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
- 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
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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
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- 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
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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
- A23L13/70—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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了冷吃兔的制作工艺,包括以下步骤:(1)备兔肉腌料(2)备兔肉炒制料;(3)备兔肉丁;(4)将兔肉丁与兔肉腌料混合均匀,腌制30~60min,(5)将炒制料及兔肉放入锅中炒制。该工艺制备冷吃兔十分简单,无需掌握较高的烹饪技巧也能够制作得到鲜美可口、营养均衡的冷吃兔,并且,食用制备得到的冷吃兔对肠胃具有保健作用,长期食用对身体无副作用。该工艺制备冷吃兔十分简单,无需掌握较高的烹饪技巧也能够制作得到鲜美可口、营养均衡的冷吃兔,并且,食用制备得到的冷吃兔对肠胃具有保健作用,长期食用对身体无副作用。
Description
技术领域
本发明涉及食品加工领域,具体涉及冷吃兔的制作工艺。
背景技术
我国虽是兔肉生产大国,但兔肉加工业还不甚发达。我国兔肉主要以活兔鲜销为主,兔肉制品以传统中式产品为主,普遍存在着深加工与综合利用水平低的问题。市场上兔肉制品产量低,质量低,品种少,与肉类工业配套的食品装备发展相对滞后。冷吃兔是四川自贡地区一种民间传统美食,迄今已有百余年历史。香辣冷吃兔满足年轻人追求美味和时尚、分享精神欢乐的需求,深受人们喜爱。但传统香辣冷吃兔的加工,主要是根据用户的习惯来加入相应的调料,并未考虑到兔肉腌料的特性,一方面使得冷吃兔的口味差异大,不利于大规模加工,另一方面则是因为兔肉和腌料性寒,食用后易产生腹泻、口干等情况。
发明内容
本发明的目的是为了解决上述技术问题,提供冷吃兔的制作工艺,该工艺制备冷吃兔十分简单,无需掌握较高的烹饪技巧也能够制作得到鲜美可口、营养均衡的冷吃兔,并且,食用制备得到的冷吃兔对肠胃具有保健作用,长期食用对身体无副作用。
为实现上述目的,本发明采用的技术方案如下:
冷吃兔的制作工艺,其特征在于,包括以下步骤:
(1)按以下重量份数备兔肉腌料:小苏打10~20份、木薯粉2~4份、食盐2~10份、米酒2~4份、醋3~8份和姜片10~15份;
(2)按以下重量份数备兔肉炒制料:陈皮2~4份、木瓜蛋白酶5~8份、焦磷酸钠3~5份、植物油20~30份、老抽2~5份、八角1~3份、白术0.5~2份、柠檬汁10~20份、姜丝10~15份、干辣椒10~25份、蒜蓉10~20份;
(3)备重量份为400~500份的兔肉,将兔肉用冷水洗净,去油膜、肌膜、血污后,再用另外的2~4份料酒、3~5份姜末和10~20份淀粉浆洗3~5分钟,最后用冷水冲净后,切丁,得兔肉丁;
(4)将兔肉丁与步骤(1)备好的兔肉腌料混合均匀,腌制30~60min,沥水5~10分钟,将姜片捡出,得到腌兔肉;
(5)将步骤(2)中备好的植物油倒入锅中,油熟后,将5~20份干辣椒加入其中翻炒均匀,出辣后盛出;然后向锅中加入步骤(2)中备好的蒜蓉和姜丝翻炒,出香后将腌制好的兔肉倒入锅中翻炒,至肉变色后,将步骤(2)中备好的其余料加入其中,继续翻炒,至兔肉表面金黄后,再将盛出的干辣椒加入其中翻炒,至兔肉表面微焦、兔肉熟后,起锅装盘,放置冷却。
具体的说,所述步骤(1)中的腌料包括以下重量份数的原料:小苏打15份、木薯粉3份、食盐2份、米酒3份、醋4份和姜片12份。
具体的说,所述步骤(2)中的炒制料包括以下重量份数的原料:陈皮3份、木瓜蛋白酶6份、焦磷酸钠4份、植物油25份、老抽4份、八角2份、白术1份、柠檬汁15份、姜丝10份、干辣椒20份、蒜蓉15份。
优选的,所述腌料中还包括重量份数为10~20份的新鲜薄荷。
优选的,所述炒制料中还包括重量份数为5~15份的泡椒。
优选的,所述泡椒的重量份数为10份。
此外,所述步骤(5)中,先在盘中底部铺重量份数为10~20份的新鲜薄荷,再将熟后的兔肉装于盘中。
优选的,所述新鲜薄荷的重量份数为15份。
与现有技术相比,本发明具有以下有益效果:
(1)本发明冷吃兔的制备工艺不同于传统冷吃兔的制备,其工艺十分简单,整个制备工序十分简单,即使并无较高厨艺的人也可轻松制作。此外,本发明的腌料和炒制料的设置可避免由于腌制问题导致的兔肉老化的问题,使兔肉肉质鲜嫩饱满。
(2)本发明的腌料和炒制料原材料均为天然食材,未添加对人体有害的防腐剂和添加剂等,其原料廉价易得,均为日常生活中常见的材料,成本低,且腌料的搭配使其整体寒热适配,整体性能略偏热性,可恰好与兔肉的寒性相适配,使其整体性能温和,腌制而成的兔肉食用无副作用。
(3)本发明采用小苏打来使肌肉组织松弛,从而达到嫩化作用,可有效避免冷吃兔腌制后肉质老化的问题,使其鲜嫩可口,另外,小苏打的酸根离子可以通过改变肉的酸碱度是其中的蛋白质偏离等电点,使蛋白质溶解性增强,提高肉的保水力,再者,受热后释放CO2可使肉质结构疏松,提高食材的弹性和嫩度。
(4)本发明的选用了焦磷酸钠这一磷酸盐,其通过改变蛋白质上电荷的电势来提高肉体系的离子强度和使pH值远离肉蛋白的等电点,首先使电荷之间互相排斥,在蛋白质中和蛋白质之间产生更大空间,这个现象称为蛋白质“膨润”,“膨润”使肉组织可包容更多水分,从而冷吃兔的持水性和使肉变嫩;另外,使蛋白质上的电荷也发生变化,使蛋白质主链结合更多的水分,对冷吃兔保水性起着很重要的作用。
(5)本发明的常用调料再配合泡椒、薄荷,可有效对兔肉除异增香,让菜品有底味,保持兔肉的口感细嫩鲜脆的作用,而在兔肉中添加木薯粉可以提高其粘结性,增加其的稳定性、吸油乳化性和保水性。
(6)本发明的木瓜蛋白酶主要是使食品大分子的蛋白质水解成小分子肽或氨基酸,用于水解动植物蛋白,有效转化蛋白质的利用,大大提高食品营养价值,降低成本,有利于人体的消化和吸收,可以让使用木瓜蛋白酶处理后的兔肉饱满,同时还有增脆、化渣、保水、润色的作用。
(7)本发明还添加有柠檬汁等常用增香提升口感的食材,使兔肉腌制效果好,入味好,不显老,使用该腌料腌制兔肉后制作冷吃兔,可有效保证各原料的价值及兔肉的价值能得到最大程度的应用,使冷吃兔口感更好,并且肉质更细腻饱满,对肠胃还具有保健作用,使人们即使长期食用也对身体无副作用。
具体实施方式
下面结合实施例对本发明作进一步说明,本发明的方式包括但不仅限于以下实施例。
实施例1
冷吃兔的制作工艺,包括以下步骤
(1)按以下重量份数备兔肉腌料:小苏打10份、木薯粉2份、米酒2份、醋3份和姜片10份,根据需要再添加适量盐;
(2)按以下重量份数备兔肉炒制料:陈皮2份、木瓜蛋白酶5份、焦磷酸钠3份、植物油20份、老抽2份、八角1份、白术0.5份、柠檬汁10份、姜丝10份、干辣椒10份、蒜蓉10份;
(3)备重量份为400~500份的兔肉,将兔肉用冷水洗净,去油膜、肌膜、血污后,用冷水冲净后,切丁,得兔肉丁;
(4)将兔肉丁与步骤(1)备好的兔肉腌料混合均匀,腌制30~60min,沥水5~10分钟,将姜片捡出,得到腌兔肉;
(5)将步骤(2)中备好的植物油倒入锅中,油熟后,将炒制料加入其中翻炒0.5~2分钟后,再将腌兔肉倒入锅中翻炒,至兔肉表面微焦、兔肉熟后,起锅装盘,放凉即可。本实施例制作得到的冷吃兔口感脆嫩,味道鲜香,使用后不易上火,人们即使长期食用也对身体无副作用。
实施例2
本实施例与实施例1的区别仅在于步骤(2),在本实施例中,步骤(2)的操作为:备重量份为300~500份的兔肉,将兔肉用冷水洗净,去油膜、肌膜、血污后,再用2~4份料酒、3~5份姜末和10~20份淀粉浆洗3~5分钟,最后用冷水冲净后,切丁,得兔肉丁。本实施例制作得到的冷吃兔对兔肉的清洗更加洁净。
实施例3
本实施例与实施例2的区别仅在于步骤(5),在本实施例中,将步骤(2)中备好的植物油倒入锅中,油熟后,将5~20份干辣椒加入其中翻炒均匀,出辣后盛出;然后向锅中加入步骤(2)中备好的蒜蓉和姜丝翻炒,出香后将腌制好的兔肉倒入锅中翻炒,至肉变色后,将步骤(2)中备好的其余料加入其中,继续翻炒,至兔肉表面金黄后,再将盛出的干辣椒加入其中翻炒,至兔肉表面微焦、兔肉熟后,起锅装盘,放置冷却。本实施例加入了蒜蓉,蒜蓉具有提香的功效,并且大蒜味辛、性温,入脾、胃、肺经,具有温中消食、行滞气、暖脾胃、消积、解毒、杀虫的功效,可促进肠道吸收,使兔肉的营养被人体更好的吸收。
实施例4
本实施例与实施例3的区别仅在于腌料和炒制料的原料组成不同,本实施例中,步骤(1)是按以下重量份数备兔肉腌料:小苏打20份、木薯粉4份、食盐10份、米酒4份、醋8份和姜片15份,根据需要再添加适量盐。而步骤(2)则是按以下重量份数备的兔肉炒制料:陈皮4份、木瓜蛋白酶8份、焦磷酸钠5份、植物油30份、老抽5份、八角3份、白术2份、柠檬汁20份、姜丝15份、干辣椒25份、蒜蓉20份;其中,柠檬汁含有糖类、维生素c、维生素B1、B2,烟酸、钙、磷、铁等营养成分。并且,柠檬汁酸味极浓,伴有淡淡的苦涩和清香味道,是上等调味品,具有止咳、化痰、生津健脾等功效,能增强免疫力、延缓衰老,相对于常用的醋而言,更利于人体吸收,并且调味效果更佳。
实施例5
本实施例与实施例4的区别仅在于,本实施例的步骤(1)中的腌料还包括了5~15份的泡椒。泡椒是家庭常备冷菜,味道酸辣,极适宜于开胃和调味,喜欢该口味的加入少于泡椒,可使冷吃兔更符合胃口。
实施例6
本实施例与实施例5的区别仅在于,本实施例的步骤(1)中的腌料还包括了10~20份的新鲜薄荷,并且,该新鲜薄荷仅用于腌制,在腌制完毕后需要将其取出。由于炒制过程中薄荷易软化变形,失去本来样子,影响冷吃兔的卖相,并且,薄荷的味道也会挥发掉,使其失去本来功效,因此,本实施例的新鲜薄荷用于腌制过程中,使其腌制渗入兔肉当中,不会出现失效的情况,并且,也可避免薄荷变形后影响冷吃兔的卖相,使其色香味俱全。
实施例7
本实施例与实施例5的区别仅在于,本实施例的步骤(4)中,需要先在盘中底部铺重量份数为10~20份的新鲜薄荷,再将熟后的兔肉装于盘中。本实施例的新鲜薄荷在热作用(非炒制过程中的高热,而是盛出后的余热效果)下,可散发浓烈的薄荷香气,味道清新,适于食用。
上述实施例为本发明的优选实施方式,不应当用于限制本发明的保护范围,但凡在本发明的主体设计思想和精神上作出的毫无实质意义的改动或润色,其所解决的技术问题仍然与本发明一致的,均应当包含在本发明的保护范围之内。
Claims (8)
1.冷吃兔的制作工艺,其特征在于,包括以下步骤:
(1)按以下重量份数备兔肉腌料:小苏打10~20份、木薯粉2~4份、食盐2~10份、米酒2~4份、醋3~8份和姜片10~15份;
(2)按以下重量份数备兔肉炒制料:陈皮2~4份、木瓜蛋白酶5~8份、焦磷酸钠3~5份、植物油20~30份、老抽2~5份、八角1~3份、白术0.5~2份、柠檬汁10~20份、姜丝10~15份、干辣椒10~25份、蒜蓉10~20份;
(3)备重量份为400~500份的兔肉,将兔肉用冷水洗净,去油膜、肌膜、血污后,再用另外的2~4份料酒、3~5份姜末和10~20份淀粉浆洗3~5分钟,最后用冷水冲净后,切丁,得兔肉丁;
(4)将兔肉丁与步骤(1)备好的兔肉腌料混合均匀,腌制30~60min,沥水5~10分钟,将姜片捡出,得到腌兔肉;
(5)将步骤(2)中备好的植物油倒入锅中,油熟后,将5~20份干辣椒加入其中翻炒均匀,出辣后盛出;然后向锅中加入步骤(2)中备好的蒜蓉和姜丝翻炒,出香后将腌制好的兔肉倒入锅中翻炒,至肉变色后,将步骤(2)中备好的其余料加入其中,继续翻炒,至兔肉表面金黄后,再将盛出的干辣椒加入其中翻炒,至兔肉表面微焦、兔肉熟后,起锅装盘,放置冷却。
2.根据权利要求1所述的冷吃兔的制作工艺,其特征在于,所述步骤(1)中的腌料包括以下重量份数的原料:小苏打15份、木薯粉3份、食盐2份、米酒3份、醋4份和姜片12份。
3.根据权利要求2所述的冷吃兔的制作工艺,其特征在于,所述步骤(2)中的炒制料包括以下重量份数的原料:陈皮3份、木瓜蛋白酶6份、焦磷酸钠4份、植物油25份、老抽4份、八角2份、白术1份、柠檬汁15份、姜丝10份、干辣椒20份、蒜蓉15份。
4.根据权利要求3所述的冷吃兔的制作工艺,其特征在于,所述腌料中还包括重量份数为10~20份的新鲜薄荷。
5.根据权利要求4所述的冷吃兔的制作工艺,其特征在于,所述炒制料中还包括重量份数为5~15份的泡椒。
6.根据权利要求5所述的冷吃兔的制作工艺,其特征在于,所述泡椒的重量份数为10份。
7.根据权利要求6所述的冷吃兔的制作工艺,其特征在于,所述步骤(5)中,先在盘中底部铺重量份数为10~20份的新鲜薄荷,再将熟后的兔肉装于盘中。
8.根据权利要求7所述的冷吃兔的制作工艺,其特征在于,所述新鲜薄荷的重量份数为15份。
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