CN109418750A - 一种博山丸子制作方法 - Google Patents

一种博山丸子制作方法 Download PDF

Info

Publication number
CN109418750A
CN109418750A CN201710724380.7A CN201710724380A CN109418750A CN 109418750 A CN109418750 A CN 109418750A CN 201710724380 A CN201710724380 A CN 201710724380A CN 109418750 A CN109418750 A CN 109418750A
Authority
CN
China
Prior art keywords
ball
boshan
grams
production method
soup
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
Application number
CN201710724380.7A
Other languages
English (en)
Inventor
国世青
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201710724380.7A priority Critical patent/CN109418750A/zh
Publication of CN109418750A publication Critical patent/CN109418750A/zh
Pending legal-status Critical Current

Links

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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

本发明涉及食品加工方法，尤其涉及汤类热菜的制作方法。本发明公开了一种博山丸子的制作方法，把猪瘦肉、肥肉、嫩白菜心、水发海米、精盐、料酒、鸡蛋清、香菜、葱姜、清汤、胡椒粉、香油按照一定的配比经过刀工、配伍、调制、搅拌、锅蒸等工序制成，制作方法简单容易掌握，特别适合商务宴请、洽谈业务时选用。

Description

一种博山丸子制作方法
技术领域
本发明涉及一种食品加工方法，尤其涉及汤类热菜博山丸子的制作方法。
背景技术
随着市场经济的快速发展，商务会餐因其高雅、文明、具有文化品味受到中外客商青睐，尤其是洽谈业务、联络买卖，招商引资等，汤类菜成为商人们“经常之选”。目前市场上的餐饮大致可分为“洋餐”和“中餐”。洋餐饮食文化仅限于欧美等国家，随着国际市场的发展壮大，中餐越来越彰显其特有的文化内涵和品味，中餐饮食文化以其菜系繁多、历史悠久、味道醇厚、弥远而名扬海内外。目前不少的中式餐口感尚好，但给人留下只重“味”不重“品”的印象，餐桌上只讲酒文化，不讲饮食文化，商场上缺少了文化气息，让客商只饱口福而不饱眼福。
发明内容
本发明的目的在于提供一种博山丸子的制作方法，简单易行，能够大范围推广且保证口味品质统一。
本发明公开了一种博山丸子的制作方法，其特征在于把猪瘦肉、肥肉、嫩白菜心、水发海米、精盐、料酒、鸡蛋清、香菜、葱姜、清汤、胡椒粉、香油按照下列工序制作：
（1）猪瘦肉剁成泥，加鸡蛋清，精盐搅匀。肥肉切5毫米厚的片，两面打上直刀纹，再切成5毫米见方的丁。
（2）嫩白菜与海米洗净切成末，香菜洗净也切成末。一起放入瘦肉泥碗内，加上葱姜末，胡椒面搅匀，然后团成直径3厘米的丸子，放入平盘内，上笼蒸熟立即取出（不要蒸烂），装入汤碗内，撒上香菜末。
（3）勺内放入清汤，加精盐，醋烧开，撇去浮沫，淋上香油，撒上胡椒粉，冲入装丸子的汤碗内即成。
本发明公开的一种博山丸子的制作方法简单容易掌握，只要按照上述的调料配比和制作工序便能制作出口味相对稳定的高档肉类汤菜，特别适合商务会餐时选用，用这种方法制作出的博山丸子具有味型特殊，色、香、味、美俱全而备受中外客商的一致欢迎。
具体实施方法
实例1、一种汤类热菜名叫博山丸子的制作方法，其特征在于把猪瘦肉250克、肥肉150克、嫩白菜心25克、水发海米20克、精盐3克、料酒10克、鸡蛋清2个、香菜10克、葱姜5克、清汤1000克、胡椒粉1克、香油20克按照下列工序制作：
（1）猪瘦肉剁成泥，加鸡蛋清，精盐搅匀。肥肉切5毫米厚的片，两面打上直刀纹，再切成5毫米见方的丁。
（2）嫩白菜与海米洗净切成末，香菜洗净也切成末。一起放入瘦肉泥碗内，加上葱姜末，胡椒面搅匀，然后团成直径3厘米的丸子，放入平盘内，上笼蒸熟立即取出（不要蒸烂），装入汤碗内，撒上香菜末。
（3）勺内放入清汤，加精盐，醋烧开，撇去浮沫，淋上香油，撒上胡椒粉，冲入装丸子的汤碗内即成。

Claims (8)

1.一种肉类汤菜名叫博山丸子的制作方法，其特征在于把猪瘦肉250克、肥肉150克、嫩白菜心25克、水发海米20克、精盐3克、料酒10克、鸡蛋清2个、香菜10克、葱姜5克、清汤1000克、胡椒粉1克、香油20克按照下列工序制作：
（1）猪瘦肉剁成泥，加鸡蛋清，精盐搅匀，肥肉切5毫米厚的片，两面打上直刀纹，再切成5毫米见方的丁；
（2）嫩白菜与海米洗净切成末，香菜洗净也切成末，一起放入瘦肉泥碗内，加上葱姜末，胡椒面搅匀，然后团成直径3厘米的丸子，放入平盘内，上笼蒸熟立即取出（不要蒸烂），装入汤碗内，撒上香菜末；
（3）勺内放入清汤，加精盐，醋烧开，撇去浮沫，淋上香油，撒上胡椒粉，冲入装丸子的汤碗内即成。
2.如权利要求1所述的博山丸子的制作方法，其特征在于使用的猪肉为猪瘦肉。
3.如权利要求1所述的博山丸子的制作方法，其特征在于使用的白菜为嫩白菜心。
4.如权利要求1所述的博山丸子的制作方法，其特征在于使用的海米为水发海米。
5.如权利要求1所述的博山丸子的制作方法，其特征在于使用的鸡蛋清为新鲜鸡蛋清。
6.如权利要求1所述的博山丸子的制作方法，其特征在于使用的清汤为熬制好的鸡汤。
7.如权利要求1所述的博山丸子的制作方法，其特征在于使用的胡椒粉为超市购买的胡椒粉。
8.如权利要求1所述的博山丸子的制作方法，其特征在于将料酒、葱姜、胡椒粉、香菜、香油等按照配比准备好备用。
CN201710724380.7A 2017-08-22 2017-08-22 一种博山丸子制作方法 Pending CN109418750A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710724380.7A CN109418750A (zh) 2017-08-22 2017-08-22 一种博山丸子制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710724380.7A CN109418750A (zh) 2017-08-22 2017-08-22 一种博山丸子制作方法

Publications (1)

Publication Number Publication Date
CN109418750A true CN109418750A (zh) 2019-03-05

Family

ID=65499064

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710724380.7A Pending CN109418750A (zh) 2017-08-22 2017-08-22 一种博山丸子制作方法

Country Status (1)

Country Link
CN (1) CN109418750A (zh)

Similar Documents

Publication Publication Date Title
CN104187529B (zh) 一种方便型番茄酸汤鱼调料及其制备方法
CN108142889A (zh) 一种酸菜鱼调料
Olney The French Menu Cookbook: The Food and Wine of France--Season by Delicious Season--in Beautifully Composed Menus for American Dining and Entertaining by an American Living in Paris...
CN102232510A (zh) 打卤面
Spaulding et al. Civil War Recipes: Receipts from the Pages of Godey's Lady's Book
Parloa Miss Parloa's New Cook Book and Marketing Guide
CN107581566A (zh) 一种浓缩泰式咖喱火锅底料及其制备方法
Shanahan ‘Whipt with a twig rod’: Irish manuscript recipe books as sources for the study of culinary material culture, c. 1660 to 1830
CN109418750A (zh) 一种博山丸子制作方法
KR101405167B1 (ko) 웰빙 비빔장 및 그 제조방법
CN107927692A (zh) 一种野生菌酸菜鱼调料
CN109418801A (zh) 一种红烧鲤鱼制作方法
KR20140059521A (ko) 따로삼계탕의 제조방법
CN103584036B (zh) 速泡酱油小米辣的生产方法
CN108925894A (zh) 一种松鼠鱼的制作方法
Shimbo The Japanese kitchen: 250 recipes in a traditional spirit
CN109105776A (zh) 一种蓑衣鲍鱼的制作方法
Fowler Classical Southern Cooking
CN104757607A (zh) 一种徽式臭鱼烹制方法
CN109418799A (zh) 一种茄汁立式蛙鱼
CN103919197A (zh) 功能性复合式窖藏酱味汁的生产工艺
CN108925868A (zh) 一种鸳鸯鸡脯的制作方法
Sifton See you on Sunday: A cookbook for family and friends
KR100642319B1 (ko) 굴육수 및 그 제조방법
Boteler The gourmet's guide to cooking with beer: how to use beer to take simple recipes from ordinary to extraordinary

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
WD01 Invention patent application deemed withdrawn after publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20190305