CN109418771A - 一种水煮肉片的制作方法 - Google Patents

一种水煮肉片的制作方法 Download PDF

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Publication number
CN109418771A
CN109418771A CN201710730815.9A CN201710730815A CN109418771A CN 109418771 A CN109418771 A CN 109418771A CN 201710730815 A CN201710730815 A CN 201710730815A CN 109418771 A CN109418771 A CN 109418771A
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sliced meat
tenterloin
pot
appropriate
rape
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国世青
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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
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

本发明涉及食品加工方法，尤其涉及水煮肉片的制作方法。本发明公开了一种水煮肉片的制作方法，把猪里脊、油菜、金针菇、绿豆芽、豆瓣酱等按照一定的配比经过腌制、炒、炖等工序制成，制作方法简单容易掌握。

Description

一种水煮肉片的制作方法
技术领域
本发明涉及一种食品加工方法，尤其涉及水煮肉片的制作方法。
背景技术
水煮肉片是一道四川传统名菜，因肉片未经划油，以水煮熟故名水煮肉片。肉味香辣，软嫩，易嚼。吃时肉嫩菜鲜 ，汤红油亮，麻辣味浓，最宜下饭。为四川家常美食之一，家家户户都会做。水煮的特色是“麻、辣、鲜、香、烫”。这道菜是吃辣人的佳选制作材料是：猪里脊、油菜、金针菇、绿豆芽、豆瓣酱。
营养价值: 补充蛋白质和脂肪酸：猪肉为人类提供优质蛋白质和必需的脂肪酸。猪肉可提供血红素(有机铁)和促进铁吸收的半胱氨酸，能改善缺铁性贫血。补肾滋阴：猪肉性平味甘，有润肠胃、生津液、补肾气、解热毒的功效，主治热病伤津、消渴羸瘦、肾虚体弱、产后血虚、燥咳、便秘、补虚、滋阴、润燥、滋肝阴、润肌肤、利小便和止消渴。
发明内容
本发明涉及一种食品加工方法，尤其涉及水煮肉片的制作方法。本发明具有补充蛋白质和脂肪酸，补肾滋阴等功效。
一种水煮肉片的制作方法，其特征在于把重量份比为猪里脊1条、油菜适量、金针菇适量、绿豆芽适量、豆瓣酱按照下列工序制作：
1．猪里脊1条清洗干净，放入冰箱稍冻一会，这样肉片会切的更薄；
2．将金针菇切掉根部清洗干净、绿豆芽掐去根部清洗干净，油菜清洗干净；
3．将猪里脊切薄片，加入少量生抽、适量料酒、白糖、淀粉、胡椒粉、清水将里脊腌制20分钟；
4．炒锅烧热加入植物油，将肉片煸炒至变颜色约七分熟时盛出备用；
5．另起锅放入姜、蒜、陴县豆瓣酱炒香加入适量清水烧开，把青菜放入烫熟，青菜盛在较大的容器里；
6．将肉片放入锅中大火烧开即可；
7．将肉片盛在青菜上，倒入汤；
8．在上面放入麻椒、干红辣椒，锅内烧热油浇在上面即可。
具体实施方法
实施例1、1．准备材料猪里脊1条并将其清洗干净，放入冰箱稍冻一会，这样肉片会切的更薄。
2．准备好金针菇、绿豆芽、油菜，将金针菇切掉根部清洗干净、绿豆芽掐去根部清洗干净，油菜清洗干净。
3．将猪里脊切薄片，加入少量生抽、适量料酒、白糖、淀粉、胡椒粉、清水将里脊腌制20分钟。
4．炒锅烧热加入植物油，将肉片煸炒至变颜色约七分熟时盛出备用。
5．另起锅放入姜、蒜、陴县豆瓣酱炒香。
6．加入适量清水烧开，把青菜放入烫熟，青菜盛在较大的容器里。
7．将肉片放入锅中大火烧开即可。
8．将肉片盛在青菜上，倒入汤，在上面放入麻椒、干红辣椒，锅内烧热油浇在上面即可。

Claims (1)

1.一种水煮肉片的制作方法，其特征在于把重量份比为猪里脊1条、油菜适量、金针菇适量、绿豆芽适量、豆瓣酱，按照下列工序制作：
（1）猪里脊1条清洗干净，放入冰箱稍冻一会，这样肉片会切的更薄；
（2）将金针菇切掉根部清洗干净、绿豆芽掐去根部清洗干净，油菜清洗干净；
（3）将猪里脊切薄片，加入少量生抽、适量料酒、白糖、淀粉、胡椒粉、清水将里脊腌制20分钟；
（4）炒锅烧热加入植物油，将肉片煸炒，至变颜色约七分熟时盛出备用；
（5）另起锅放入姜、蒜、陴县豆瓣酱炒香；
（6）加入适量清水烧开，把青菜放入烫熟，青菜盛在较大的容器里；
（7）将肉片放入锅中大火烧开即可；
（8）将肉片盛在青菜上，倒入汤；
（9）在上面放入麻椒、干红辣椒，锅内烧热油浇在上面即可。
CN201710730815.9A 2017-08-23 2017-08-23 一种水煮肉片的制作方法 Pending CN109418771A (zh)

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Application publication date: 20190305