CN110584016A - 一种风味酒糟肉及其制作方法 - Google Patents
一种风味酒糟肉及其制作方法 Download PDFInfo
- Publication number
- CN110584016A CN110584016A CN201910996423.6A CN201910996423A CN110584016A CN 110584016 A CN110584016 A CN 110584016A CN 201910996423 A CN201910996423 A CN 201910996423A CN 110584016 A CN110584016 A CN 110584016A
- Authority
- CN
- China
- Prior art keywords
- meat
- pork
- sweet
- flavored
- grains
- 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
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 235000015277 pork Nutrition 0.000 claims abstract description 43
- 235000013339 cereals Nutrition 0.000 claims abstract description 25
- 235000009508 confectionery Nutrition 0.000 claims abstract description 25
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 239000011248 coating agent Substances 0.000 claims abstract description 4
- 238000000576 coating method Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 5
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 5
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 235000021551 crystal sugar Nutrition 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 210000001364 upper extremity Anatomy 0.000 claims description 3
- 210000003141 lower extremity Anatomy 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000008184 Piper nigrum Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 210000003734 kidney Anatomy 0.000 abstract description 4
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000004243 sweat Anatomy 0.000 abstract description 2
- 230000006651 lactation Effects 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000021016 apples Nutrition 0.000 description 7
- 150000004945 aromatic hydrocarbons Chemical class 0.000 description 6
- 239000011435 rock Substances 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 239000011782 vitamin Substances 0.000 description 6
- 229940088594 vitamin Drugs 0.000 description 6
- 229930003231 vitamin Natural products 0.000 description 6
- 235000013343 vitamin Nutrition 0.000 description 6
- 235000017784 Mespilus germanica Nutrition 0.000 description 3
- 244000182216 Mimusops elengi Species 0.000 description 3
- 235000000560 Mimusops elengi Nutrition 0.000 description 3
- 235000007837 Vangueria infausta Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019692 hotdogs Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种风味酒糟肉,包含甜酒糟和猪肉。其制作方法是,将猪肉切成块抹上盐后腌制1小时以上,糯米制成的甜酒由甜变成酸甜后,取出甜酒糟覆盖在腌制好的猪肉上装坛密封腌制7‑15日,食用时将酒糟和猪肉取出蒸熟即可。与现有技术相比,本发明的有益效果在于提供一种酸甜口味的猪肉食品,猪肉肥而不腻,适合孕妇下奶,儿童开胃,健脾,补肾,发汗祛湿。
Description
技术领域
本发明属于肉类食品技术领域,尤其涉及一种风味酒糟肉及其制作方法。
背景技术
在冰箱没出现以前,或者交通不便的山村民间,一直在寻找肉的保存方法,腊肉,腊肠,火腿,酸肉等等。
现代出现了把肉制作成火腿,肉肠,热狗等等美食。人们对于美食的追求从未停止,糯米制成甜酒后如果保存不好将会变酸,如果将酒糟和肉结合做出美食,人们并不知道。
发明内容
本发明的目的在于提供一种不含任何添加剂的风味酒糟肉,从而解决上述现有技术中的如果将酒糟和肉结合做出美食的技术问题。
为了实现上述发明目的,本发明提供下述技术方案:
一种风味酒糟肉,包含甜酒糟和猪肉。
一种风味酒糟肉的制作方法,是将猪肉切成块抹上盐后腌制1小时以上,糯米制成的甜酒由甜变成酸甜后,取出甜酒糟覆盖在腌制好的猪肉上装坛密封腌制7-15日,食用时将酒糟和猪肉取出蒸熟即可。
优选地,所述猪肉是五花肉或猪前腿肉或猪后腿肉。
优选地,所述盐用生抽代替。
优选地,所述风味酒糟肉的制作方法,制作时还可以加入冰糖。冰糖起到提鲜,延长保质期的功效。
优选地,所述风味酒糟肉的制作方法,制作时还可以加入苹果。提供多种维生素,同时使猪肉含有苹果的芳香烃,适合儿童、孕妇和老年人食用,孕妇下奶。
优选地,所述风味酒糟肉的制作方法,制作时还可以加入苹果、冰糖和柠檬。提供多种维生素,产生容易吸收的孝素,同时使猪肉含有苹果的芳香烃,适合儿童和老年人食用,开胃。
优选地,所述风味酒糟肉的制作方法,制作时还可以加入苹果、薄荷、冰糖和柠檬。提供多种维生素,产生容易吸收的孝素,同时使猪肉含有苹果和薄荷的芳香烃,适合夏季食用。
优选地,所述风味酒糟肉的制作方法,制作时还可以加入枸杞。适合需要补肾人群食用。
优选地,所述风味酒糟肉的制作方法,制作时还可以加入辣椒粉和/或姜粉。适用于发汗祛湿。
与现有技术相比,本发明的有益效果在于提供一种酸甜口味的猪肉食品,猪肉肥而不腻,适合孕妇下奶,儿童开胃,健脾,补肾。
具体实施方式
除非另有说明、从上下文暗示或属于现有技术的惯例,否则本发明中所有的份数和百分比都基于重量,且所用的测试和表征方法都是与本发明的提交日期同步的。在适用的情况下,本发明中涉及的任何专利、专利申请或公开的内容全部结合于此作为参考,且其等价的同族专利也引入作为参考,特别这些文献所披露的关于如果现有技术中披露的具体术语的定义与本发明中提供的任何定义不一致,则以本发明中提供的术语定义为准。
实施例1
一种风味酒糟肉的制作方法,是将10斤猪肉五花肉或猪前腿肉或猪后腿肉切成2-4两一块抹上盐后腌制1小时以上,糯米制成的甜酒由甜变成酸甜后,取出甜酒糟覆盖在腌制好的猪肉上装坛密封,腌制7日或8日或9日或10日或11日或12日或13日或14日或15日,根据不同季节温度不同时间不同,食用时将酒糟和猪肉取出蒸熟即可。
实施例2
如上述实施例所述风味酒糟肉的制作方法是,所述盐用生抽代替,腌制入味即可,可以用尖刺给猪肉插出适量小孔便于缩短腌制时间。
实施例3
如上述实施例所述风味酒糟肉的制作方法是,所述风味酒糟肉的制作方法,制作时还可以加入冰糖,利用冰糖进行提鲜和延长酒糟肉的保质期。
实施例4
如上述实施例所述风味酒糟肉的制作方法是,制作时5斤猪肉还可以加入1-2斤苹果,通常可以选择1斤或1.1斤或1.2斤或1.3斤或1.4斤或1.5斤或1.6斤或1.7斤或1.8斤或1.9斤或2斤,苹果发酵后提供多种维生素,同时使猪肉含有苹果的芳香烃,适合儿童、孕妇和老年人食用,孕妇下奶。
实施例5
如上述实施例所述风味酒糟肉的制作方法是,制作时还可以加入苹果、冰糖和柠檬,柠檬抑制甜酒糟再次变酸,同时又提供柠檬酸配合冰糖后,形成鲜甜酸口感,提供多种维生素,产生容易吸收的孝素,同时使猪肉含有苹果的芳香烃,适合儿童和老年人食用,开胃。
实施例6
如上述实施例所述风味酒糟肉的制作方法是,所述风味酒糟肉的制作方法,制作时还可以加入苹果、薄荷、冰糖和柠檬,提供多种维生素,产生容易吸收的孝素,同时使猪肉含有苹果和薄荷的芳香烃,适合夏季食用。
实施例7
如上述实施例所述风味酒糟肉的制作方法是,制作时还可以加入枸杞,酒糟能将枸杞中的活性成分融入到酒糟中,适合需要补肾人群食用。
实施例8
如上述实施例所述风味酒糟肉的制作方法是,制作时还可以加入辣椒粉和姜粉,辣椒粉和姜粉配合酒糟能提升口味,同时能发汗祛湿,适合湿气重的人群食用。
如上述实施例所述风味酒糟肉,酒糟使猪肉分解出多种人体容易吸收的氨基酸,使猪肉风味更浓郁,肥而不腻。
上述对实施例的描述是为了便于本技术领域的普通技术人员能理解和应用本发明。熟悉本领域技术的人员显然可以容易地对这些实施例做出各种修改,并把在此说明的一般原理应用到其它实施例中而不必付出创造性的劳动。因此,本发明不限于这里的实施例,本领域技术人员根据本发明披露的内容,在不脱离本发明范围和精神的情况下做出的改进和修改都本发明的范围之内。
Claims (10)
1.一种风味酒糟肉,其特征在于,包含甜酒糟和猪肉。
2.根据权利要求1所述的风味酒糟肉,其特征在于,制作方法是将猪肉切成块抹上盐后腌制1小时以上,糯米制成的甜酒由甜变成酸甜后,取出甜酒糟覆盖在腌制好的猪肉上装坛密封腌制7-15日,食用时将酒糟和猪肉取出蒸熟即可。
3.根据权利要求2所述的一种风味酒糟肉的制作方法,其特征在于,所述猪肉是五花肉或猪前腿肉或猪后腿肉。
4.根据权利要求2所述的一种风味酒糟肉的制作方法,其特征在于,所述盐用生抽代替。
5.根据权利要求2所述一种风味酒糟肉的制作方法,其特征在于,所述风味酒糟肉的制作方法,制作时还可以加入冰糖。
6.根据权利要求2所述一种风味酒糟肉的制作方法,其特征在于,制作时还可以加入苹果。
7.根据权利要求2所述一种风味酒糟肉的制作方法,其特征在于,制作时还可以加入苹果、冰糖和柠檬。
8.根据权利要求2所述一种风味酒糟肉的制作方法,其特征在于,制作时还可以加入苹果、薄荷、冰糖和柠檬。
9.根据权利要求2所述一种风味酒糟肉的制作方法,其特征在于,制作时还可以加入枸杞。
10.根据权利要求2所述一种风味酒糟肉的制作方法,其特征在于,制作时还可以加入辣椒粉和/或姜粉。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910996423.6A CN110584016A (zh) | 2019-10-18 | 2019-10-18 | 一种风味酒糟肉及其制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910996423.6A CN110584016A (zh) | 2019-10-18 | 2019-10-18 | 一种风味酒糟肉及其制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110584016A true CN110584016A (zh) | 2019-12-20 |
Family
ID=68851051
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910996423.6A Pending CN110584016A (zh) | 2019-10-18 | 2019-10-18 | 一种风味酒糟肉及其制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110584016A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114651948A (zh) * | 2022-04-01 | 2022-06-24 | 西安秦汉酒文化产业园有限公司 | 一种酒糟肉及其制备方法 |
-
2019
- 2019-10-18 CN CN201910996423.6A patent/CN110584016A/zh active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114651948A (zh) * | 2022-04-01 | 2022-06-24 | 西安秦汉酒文化产业园有限公司 | 一种酒糟肉及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102204694B (zh) | 一种茶香风干酱肉的制作方法 | |
CN102860522B (zh) | 一种牛肉干的生产方法 | |
CN103504322B (zh) | 麻辣牛肉干的制作方法 | |
CN102613597A (zh) | 一种即食腊肉火腿食品及其加工工艺 | |
EP2835060B1 (en) | Method for the preparation of oil-containing whole muscle meat-based products and reconstituted meat-based products | |
CN102302186A (zh) | 一种香辣味台式烤香肠及其制作方法 | |
CN105341739A (zh) | 一种开袋即食的肉枣肠及其制备方法 | |
CN103653023B (zh) | 一种玉米鸡柳及其制备方法 | |
CN101731638B (zh) | 一种香茅草牛肉棒的制作方法 | |
CN103704778A (zh) | 一种醋渍鲐鱼片食品的制作方法 | |
CN106666442A (zh) | 一种利用橘渣制作橘香腊肉的方法 | |
CN110584016A (zh) | 一种风味酒糟肉及其制作方法 | |
CN106666499A (zh) | 一种水生软体动物肉制作的海鲜香肠及其制备方法 | |
CN106360367A (zh) | 速食牛排的加工方法 | |
CN110839831A (zh) | 一种酱卤肉加工方法 | |
US20090087516A1 (en) | Dried meat product and method for making same | |
JP2023027311A (ja) | 冷凍食品 | |
CN103385485A (zh) | 一种添加蜂蜜干粉的鹿肉香肠及其制备方法 | |
CN113796516A (zh) | 卤味调味料、制备卤味食品的方法和卤味食品 | |
CN105285734A (zh) | 一种排骨的制作方法 | |
CN103181578A (zh) | 香辣鹌鹑加工工艺 | |
GB2176986A (en) | Method of preparing fish | |
CN106690115B (zh) | 一种超高压改性酱卤猪蹄软罐头的制作方法 | |
CN105982232A (zh) | 一种多菌种发酵香肠的制作方法及所得产品 | |
CN106889488B (zh) | 风味鸵鸟肉饼及其制备方法 |
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: 20191220 |