CN109549109A - 一种广式蜜汁叉烧的做法 - Google Patents

一种广式蜜汁叉烧的做法 Download PDF

Info

Publication number
CN109549109A
CN109549109A CN201710881608.3A CN201710881608A CN109549109A CN 109549109 A CN109549109 A CN 109549109A CN 201710881608 A CN201710881608 A CN 201710881608A CN 109549109 A CN109549109 A CN 109549109A
Authority
CN
China
Prior art keywords
honey
meat
minutes
sauce
cantonese
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
CN201710881608.3A
Other languages
English (en)
Inventor
王龙波
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 CN201710881608.3A priority Critical patent/CN109549109A/zh
Publication of CN109549109A publication Critical patent/CN109549109A/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
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

一种广式蜜汁叉烧的做法，具体步骤包括(1)腌制，(2)烧烤，(3)抹蜜，(4)装盘等，做法简单又方便，最主要还卫生又美味。

Description

一种广式蜜汁叉烧的做法
技术领域
本发明涉及食品领域，尤其指一种广式蜜汁叉烧的做法。
背景技术
做法简单又方便，最主要还卫生又美味。
发明内容
本发明就是要针对上述现状而提供一种卫生又美味的广式蜜汁叉烧的制做方法。
本发明所提供的卫生又美味的广式蜜汁叉烧的做法为：(1)将猪二层肉约500g，洗净后放入保鲜盒中，撒上姜丝，加入两大勺叉烧酱、一勺生抽、一勺蚝油；(2)搅拌均匀后密封，放入冰箱冷藏约24小时，其间多次翻拌使肉更入味；
(3)烤箱提前预热。将腌好的肉放入铺了锡纸的烤盘中，浇上少许腌肉的酱汁；(4) 送入烤箱190度，上下火中层烘烤约35分钟；(5)分别在10分钟后翻面一次，20分钟后取出刷上一层蜂蜜，30分钟时再刷上一层蜂蜜，烘烤完成后取出，温度稍微降后即可切片食用。作为改进，排骨尽量砍小块一些，排骨大块就要蒸久一些。
卫生又美味的广式蜜汁叉烧。
具体实施方式
实施例一：(1)将猪二层肉约500g，洗净后放入保鲜盒中，撒上姜丝，加入两大勺叉烧酱、一勺生抽、一勺蚝油；(2)搅拌均匀后密封，放入冰箱冷藏约24小时，其间多次翻拌使肉更入味；(3)烤箱提前预热。将腌好的肉放入铺了锡纸的烤盘中，浇上少许腌肉的酱汁；(4) 送入烤箱190度，上下火中层烘烤约35分钟；(5)分别在10分钟后翻面一次，20分钟后取出刷上一层蜂蜜，30分钟时再刷上一层蜂蜜，烘烤完成后取出，温度稍微降后即可切片食用。作为改进，排骨尽量砍小块一些，排骨大块就要蒸久一些。
实施例二：(1)将猪二层肉约500g，洗净后放入保鲜盒中，撒上姜丝，加入20g叉烧酱、10g生抽、10g蚝油；(2)搅拌均匀后密封，放入冰箱冷藏约24小时，其间多次翻拌使肉更入味；(3)烤箱提前预热。将腌好的肉放入铺了锡纸的烤盘中，浇上少许腌肉的酱汁；(4) 送入烤箱190度，上下火中层烘烤约35分钟；(5)分别在10分钟后翻面一次，20分钟后取出刷上一层蜂蜜，30分钟时再刷上一层蜂蜜，烘烤完成后取出，温度稍微降后即可切片食用。作为改进，排骨尽量砍小块一些，排骨大块就要蒸久一些。

Claims (1)

1.一种广式蜜汁叉烧的做法，其特征是按照下述方法进行：
(1)将猪二层肉约500g，洗净后放入保鲜盒中，撒上姜丝，加入两大勺叉烧酱、一勺生抽、一勺蚝油；
(2)搅拌均匀后密封，放入冰箱冷藏约24小时，其间多次翻拌使肉更入味；
(3)烤箱提前预热，将腌好的肉放入铺了锡纸的烤盘中，浇上少许腌肉的酱汁；
(4) 送入烤箱190度，上下火中层烘烤约35分钟；
(5)分别在10分钟后翻面一次，20分钟后取出刷上一层蜂蜜，30分钟时再刷上一层蜂蜜，烘烤完成后取出，温度稍微降后即可切片食用。
CN201710881608.3A 2017-09-26 2017-09-26 一种广式蜜汁叉烧的做法 Pending CN109549109A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710881608.3A CN109549109A (zh) 2017-09-26 2017-09-26 一种广式蜜汁叉烧的做法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710881608.3A CN109549109A (zh) 2017-09-26 2017-09-26 一种广式蜜汁叉烧的做法

Publications (1)

Publication Number Publication Date
CN109549109A true CN109549109A (zh) 2019-04-02

Family

ID=65862093

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710881608.3A Pending CN109549109A (zh) 2017-09-26 2017-09-26 一种广式蜜汁叉烧的做法

Country Status (1)

Country Link
CN (1) CN109549109A (zh)

Similar Documents

Publication Publication Date Title
KR101593298B1 (ko) 훈제 막창의 제조방법 및 그에 의한 포장막창
CN103610088A (zh) 腊肉及其腌制方法
WO2014038806A3 (ko) 로스트 치킨의 제조방법
CN102669734A (zh) 一种即食盐焗鲈鱼加工方法
CN103621975A (zh) 一种香辣虾酱的制作工艺
CN103948046A (zh) 果木烤牛小排的制作方法
CN103355694A (zh) 一种鱼头的制作方法
CN102669759A (zh) 一种冷冻调理菜肴的制作方法
KR101297896B1 (ko) 생선 비린내를 제거한 인스턴트 생선구이 제조방법
CN103125957A (zh) 红酒煎羊排的制作方法
CN102578627B (zh) 风味鱼的制作方法
CN102669695A (zh) 一种袋装鱼香肉丝的制作方法
CN103892336A (zh) 一种海鲜锅食品
CN101756291A (zh) 一种醉蟹的制作方法
CN106306829A (zh) 一种猪排的制作方法
KR20150029778A (ko) 돈까스, 치킨, 족발 또는 새우튀김 조리방법
CN109549109A (zh) 一种广式蜜汁叉烧的做法
CN102362676B (zh) 鱼划串产品及其制备方法
CN106879977A (zh) 一种坛子肉制作方法
KR20110133732A (ko) 굽는 돈까스 조리방법 및 그 조리방법에 의하여 조리되는 굽는 돈까스
KR101317797B1 (ko) 미네랄이 첨가된 바베큐 소스 및 이를 이용한 바베큐 육류 제조방법
JP2008000059A (ja) 卵とじ類の製造方法
CN104336622A (zh) 一种特色炸肉制作方法
CN102524807A (zh) 一种罐装脆煎牛扒及其制备方法
CN101637270A (zh) 一种即食气锅排骨肉食品

Legal Events

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

Application publication date: 20190402

WD01 Invention patent application deemed withdrawn after publication