CN109463650A - 一种老武汉肉圆子的制备方法 - Google Patents
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L13/67—Reformed meat products other than sausages
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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Abstract
本发明涉及一种老武汉肉圆子的制备方法，是以绿色无污染的土猪肉和新鲜活鱼为主要成份，采用传统工艺和精细配方调制，产品为金黄色，外观金黄，外焦内嫩，香气四溢，口感外脆内软有弹性，具有补虚强身，滋阴润燥、温中补气、清胃养血，柔筋利骨的功效，凡病后体弱、产后血虚、面黄赢瘦者，皆可用之作营养滋补之品。而且成本低，生产工艺简单绿色天然食品，是大众都乐于接受的一种养生滋补食品。
Description
技术领域
本发明属于养生滋补食品的制备方法。
背景技术
武汉年菜—肉圆子是江城市民喜欢的传统佳肴，被称为“武汉第一大菜”， 是逢年过节、红白喜事、家家户户都必不可少的一道菜，它代表了团圆、圆满，有“无圆子不成席”之说，可现在已经有很多家庭都不会做了，有必要对传统菜肴进行技术保护和饮食文化传承。
猪肉和鱼肉作为主要的食材，都是餐桌上重要的动物性食品之一，其中猪肉性味甘咸平，含有丰富的蛋白质及脂肪、碳水化合物、钙、铁、磷等营养成分；纤维较为细软，结缔组织较少，肌肉组织中含有较多的肌间脂肪，因此，经过烹调加工后肉味特别鲜美。鱼肉富含胶原蛋白，脂肪含量较低，且多为不饱和脂肪酸，能够增强身体活力修补人体细胞组织。鱼肉含维生素A、铁、钙、磷和丰富的镁元素，对心血管系统有很好的保护作用，还含有叶酸、维生素B2、维生素B12、卵磷脂，可增强记忆、思维和分析能力，延缓脑力衰退。经过传统工艺和精细的原料烹制为外观金黄、外焦里嫩、香气四溢的美味佳肴。
发明内容
本发明技术解决方案为：用散养粮食喂养的土猪肉和新鲜的鱼肉为原料，剔出鱼肉、剁成肉糜、配料、搅拌、混合、搅拌、上劲、煎炸、起锅、凉透、储藏。
（一）制作鱼茸：鱼红与猪肉的比例是1:3剔出新鲜胖头鱼或青鱼的鱼肉，剁成肉糜；加入1:1蛋清、适量盐、适量胡椒、2:1生粉搅拌上劲备用。
（二）制作肉馅：选用3:7肥瘦的土猪夹心肉，剁成肉粒，顺时针搅拌，边搅拌边加入净水，直至上劲。
（三）混合：将两种打好的肉馅混合在一起，继续搅拌，让鱼茸均匀的包裹在肉粒上，挤一个放在一碗清水里，能漂浮在水面上的即打好，否则还要继续打。
（四）炸：大火加热油，转中火开始炸圆子，一个合格的圆子会自动在油锅内翻滚，充分释放出香味，待至金黄色既可用网勺捞起。
（五）储藏：待凉透后放入冷冻室，根据需要可红烧、掺汤、下面。
本发明实施实例：
（1）制作鱼茸：鱼红与猪肉的比例是1:3剔出新鲜胖头鱼或青鱼的鱼肉，剁成肉糜；加入1:1蛋清、适量盐、适量胡椒、2:1生粉搅拌上劲备用。
（2）制作肉馅：选用3:7肥瘦的土猪夹心肉，剁成肉粒，顺时针搅拌，边搅拌边加入净水，直至上劲。
（3）混合：将两种打好的肉馅混合在一起，继续搅拌，让鱼茸均匀的包裹在肉粒上，挤一个放在一碗清水里，能漂浮在水面上的即打好，否则还要继续打；
（4）炸：大火加热油，转中火开始炸圆子，一个合格的圆子会自动在油锅内翻滚，充分释放出香味，待至金黄色既可用网勺捞起。
（5）储藏：待凉透后放入冷冻室，根据需要可红烧、掺汤、下面。
Claims (5)
1.一种老武汉肉圆子的制备方法，其特征在于：采用土猪肉的夹心肉剁成肉粒，加入鱼茸搅拌上劲，添加精细原料得到味道鲜美、软嫩弹牙、营养丰富的油炸肉丸子；（1）制作鱼茸：鱼红与猪肉的比例是1:3剔出新鲜胖头鱼或青鱼的鱼肉，剁成肉糜；加入1:1蛋清、适量盐、适量胡椒、2:1生粉搅拌上劲备用；（2）制作肉馅：选用3:7肥瘦的土猪夹心肉，剁成肉粒，顺时针搅拌，边搅拌边加入净水，直至上劲；（3）混合：将两种打好的肉馅混合在一起，继续搅拌，让鱼茸均匀的包裹在肉粒上，挤一个放在一碗清水里，能漂浮在水面上的即打好，否则还要继续打；（4）炸：大火加热油，转中火开始炸圆子，一个合格的圆子会自动在油锅内翻滚，充分释放出香味，待至金黄色即可用网勺捞起；（5）储藏：待凉透后放入冷冻室，根据需要可红烧、掺汤、下面。
2.根据权利要求1所述的制备方法，其特征在于原料的选用，要散养粮食喂养的土猪肉，和新鲜的鱼肉，保证无病毒无腐烂，达到新鲜标准。
3.根据权利要求1所述的制备方法，其特征在于制作鱼茸时，加入食材要按标准比例，超出或不足都会影响到口感；为增加细腻度和弹性，鸡蛋只能用蛋清，搅拌起泡。
4.根据权利要求1所述的制备方法，其特征在于为了增加嚼劲，猪肉馅要剁成粒，不能成末，也不能用铰肉机制作；搅拌的同时一边加入少量的清水一边用力顺时针搅拌，越和越吃水，力气越大越劲道。
5.根据权利要求1所述的制备方法，其特征在于盐的适量，如果盐量把握的好，就即有滋味，又不盖住原材料的鲜味。
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