CN111165727A - 一种飘香里脊焖饭及制备工艺 - Google Patents

一种飘香里脊焖饭及制备工艺 Download PDF

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CN111165727A
CN111165727A CN202010105812.8A CN202010105812A CN111165727A CN 111165727 A CN111165727 A CN 111165727A CN 202010105812 A CN202010105812 A CN 202010105812A CN 111165727 A CN111165727 A CN 111165727A
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舒傍勇
邓耀
黄思源
谭先华
朱国荣
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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Abstract

本发明公开了一种飘香里脊焖饭及制备工艺，所述的飘香里脊焖饭包含焖饭和里脊肉拌料，其中焖饭包含以下重量份原料：米饭7500份、熟土豆粒1000份、熟胡萝卜粒250份、熟青豆粒250份、熟玉米粒250份；里脊肉拌料包含以下重量份原料：冻鸡脯肉2500份、里脊腌粉165份、水500份、鸡蛋液25份、洋葱块200份、焖饭香辣酱40份、香辣孜然炒料粉20份、孜然粉20份、青红椒粒100份、熟白芝麻20份、色拉油100份。此种里脊肉焖饭制备简单，制备的里脊肉和米饭口感好，深受人们的喜爱。

Description

一种飘香里脊焖饭及制备工艺
技术领域
本发明涉及一种飘香里脊焖饭及制备工艺，具体为食品制备工艺技术领域。
背景技术
里脊肉通常分为大里脊和小里脊，大里脊就是大排骨相连的瘦肉，外侧有筋覆盖，通常吃的大排去骨后就是里脊肉，适合炒菜用，小里脊是脊椎骨内侧一条肌肉，比较少，很嫩，适合做汤。里脊肉的做法多种多样，可以搭配的食材也较多，但目前，市场上的里脊肉商品种类还较少，口味也很单一，比如外观金黄的油炸里脊肉条，吃起来油炸的味道较重，让人感觉非常的油腻。
市场上还没有一种风味独特的里脊肉食品。
发明内容
本发明的目的在于提供一种飘香里脊焖饭及制备工艺。
为实现上述目的，本发明提供如下技术方案：一种飘香里脊焖饭包含焖饭和里脊肉拌料，其中焖饭包含以下重量份原料：米饭7300-7600份、熟土豆粒800-1200份、熟胡萝卜粒150-300份、熟青豆粒200-300份、熟玉米粒200-300份；
里脊肉拌料包含以下重量份原料：冻鸡脯肉2400-2600份、里脊腌粉150-170份、水400-600份、鸡蛋液20-30份、洋葱块180-220份、焖饭香辣酱35-45份、香辣孜然炒料粉18-22份、孜然粉18-22份、青红椒粒80-120份、熟白芝麻15-25份、色拉油80-120份。
所述的飘香里脊焖饭包含焖饭和里脊肉拌料，其中焖饭包含以下重量份原料：米饭7500份、熟土豆粒1000份、熟胡萝卜粒250份、熟青豆粒250份、熟玉米粒250份；
里脊肉拌料包含以下重量份原料：冻鸡脯肉2500份、里脊腌粉165份、水500份、鸡蛋液25份、洋葱块200份、焖饭香辣酱40份、香辣孜然炒料粉20份、孜然粉20份、青红椒粒100份、熟白芝麻20份、色拉油100份。
一种飘香里脊焖饭制备工艺包含以下步骤：步骤一、制备焖饭，按照焖饭的重量份原料配比，将蒸熟的米饭、熟土豆粒、熟胡萝卜粒、熟青豆粒、熟玉米粒混合好待用；
步骤二、里脊肉拌料的制备；
2-1、先将冻鸡脯肉解冻后，沥干水分，切条备用；
2-2、调味：按照里脊肉拌料的重量份原料配比，将腌粉和鸡肉条充分和匀，再加入水，再和匀后，再加入鸡蛋液和匀后备用；
2-3、锅制净，炙好，入油，油温达到180℃，将鸡肉条过油后沥油备用；
步骤三、焖饭和里脊肉拌料混合制备；
3-1、将锅制净，炙好，入色拉油100g,入洋葱块炒香后，入焖饭香辣酱炒散炒香，入过油后的鸡肉条，入香辣孜然炒料粉，下孜然粉，炒匀后起锅备用；
3-2、将步骤3-1制备的里脊肉拌料倒入步骤一制备的焖饭上，撒上青红椒粒和熟白芝麻；
3-3、入烤箱底火220℃，面火250℃烤5分钟即可。
与现有技术相比，本发明的有益效果如下：此种里脊肉焖饭制备简单，制备的里脊肉和米饭口感好，深受人们的喜爱。
具体实施方式
下面将结合本发明实施例中对本发明的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
一种飘香里脊焖饭包含焖饭和里脊肉拌料，其中焖饭包含以下重量份原料：米饭7300g、熟土豆粒800g、熟胡萝卜粒150g、熟青豆粒200g、熟玉米粒200g；
里脊肉拌料包含以下重量份原料：冻鸡脯肉2400g、里脊腌粉150g、水400g、鸡蛋液20g、洋葱块180g、焖饭香辣酱35g、香辣孜然炒料粉18g、孜然粉18g、青红椒粒80g、熟白芝麻15g、色拉油80g。
实施例1中一种飘香里脊焖饭制备工艺包含以下步骤：制备焖饭，按照焖饭的重量份原料配比，将蒸熟的米饭、熟土豆粒、熟胡萝卜粒、熟青豆粒、熟玉米粒混合好待用；
步骤二、里脊肉拌料的制备；
2-1、先将冻鸡脯肉解冻后，沥干水分，切条备用；
2-2、调味：按照里脊肉拌料的重量份原料配比，将腌粉和鸡肉条充分和匀，再加入水，再和匀后，再加入鸡蛋液和匀后备用；
2-3、锅制净，炙好，入油，油温达到180℃，将鸡肉条过油后沥油备用；
步骤三、焖饭和里脊肉拌料混合制备；
3-1、将锅制净，炙好，入色拉油100g,入洋葱块炒香后，入焖饭香辣酱炒散炒香，入过油后的鸡肉条，入香辣孜然炒料粉，下孜然粉，炒匀后起锅备用；
3-2、将步骤3-1制备的里脊肉拌料倒入步骤一制备的焖饭上，撒上青红椒粒和熟白芝麻；
3-3、入烤箱底火220℃，面火250℃烤5分钟即可。
实施例2
一种飘香里脊焖饭包含焖饭和里脊肉拌料，其中焖饭包含以下重量份原料：米饭7500g、熟土豆粒1000g、熟胡萝卜粒250g、熟青豆粒250g、熟玉米粒250g；
里脊肉拌料包含以下重量份原料：冻鸡脯肉2500g、里脊腌粉165g、水500g、鸡蛋液25g洋葱块200g、焖饭香辣酱40g、香辣孜然炒料粉20g、孜然粉20g、青红椒粒100g、熟白芝麻20g、色拉油100g。
制备方法同实施例1的制备方法；
对比例1
一种里脊焖饭包含米饭和里脊肉拌料，其中焖饭包含以下重量份原料：米饭7500g。
里脊肉拌料包含以下重量份原料：冻鸡脯肉2500g、里脊腌粉165g、水500g、鸡蛋液25g、洋葱块200g、焖饭香辣酱40g、香辣孜然炒料粉20g、孜然粉20g、青红椒粒100g、熟白芝麻20g、色拉油100g。
制备方法同实施例1的制备方法；
对比例2
一种里脊焖饭包含米饭和里脊肉拌料，其中焖饭包含以下重量份原料：米饭7500g、熟土豆粒1000g、熟胡萝卜粒250g、熟青豆粒250g熟玉米粒250g；
里脊肉拌料包含以下重量份原料：冻鸡脯肉2500g、里脊腌粉165g、水500g、鸡蛋液25g、洋葱块200g、焖饭香辣酱40g、香辣孜然炒料粉20g、孜然粉20g、青红椒粒100g、熟白芝麻20g、色拉油100g。
制备方法与实施例1制备方法不同省略了最后一步入烤箱底火220℃，面火250℃烤5分钟的步骤。
对比评价：将实施例1～3与对比例1-2所制备的里脊焖饭分发给消费者进行试吃测试，并对比。试吃测试方法为：受试人群年龄为18～55岁，每组人数为10人，男女各半，通过发放测试评价报告，然后填写统一制定的调查问卷来评价，评价结果采用平均分，评价标准见表1。
试吃评价得分结果如表2示，总分100分。
Figure BDA0002387656180000051
Figure BDA0002387656180000061
表2
Figure BDA0002387656180000062
由此可见本实施例1-3制备的里脊焖饭评分较高口感较好，较为受到顾客的喜爱。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。

Claims (3)

1.一种飘香里脊焖饭，其特征在于：所述的飘香里脊焖饭包含焖饭和里脊肉拌料，其中焖饭包含以下重量份原料：米饭7300-7600份、熟土豆粒800-1200份、熟胡萝卜粒150-300份、熟青豆粒200-300份、熟玉米粒200-300份；
里脊肉拌料包含以下重量份原料：冻鸡脯肉2400-2600份、里脊腌粉150-170份、水400-600份、鸡蛋液20-30份、洋葱块180-220份、焖饭香辣酱35-45份、香辣孜然炒料粉18-22份、孜然粉18-22份、青红椒粒80-120份、熟白芝麻15-25份、色拉油80-120份。
2.根据权利要求1所述的一种飘香里脊焖饭，其特征在于：所述的飘香里脊焖饭包含焖饭和里脊肉拌料，其中焖饭包含以下重量份原料：米饭7500份、熟土豆粒1000份、熟胡萝卜粒250份、熟青豆粒250份、熟玉米粒250份；
里脊肉拌料包含以下重量份原料：冻鸡脯肉2500份、里脊腌粉165份、水500份、鸡蛋液25份、洋葱块200份、焖饭香辣酱40份、香辣孜然炒料粉20份、孜然粉20份、青红椒粒100份、熟白芝麻20份、色拉油100份。
3.一种飘香里脊焖饭的制备工艺，其特征在于：具体制备工艺为：步骤一、制备焖饭，按照焖饭的重量份原料配比，将蒸熟的米饭、熟土豆粒、熟胡萝卜粒、熟青豆粒、熟玉米粒混合好待用；
步骤二、里脊肉拌料的制备；
(2-1)、先冻鸡脯肉解冻后，沥干水分，切条备用；
(2-2)、调味：按照里脊肉拌料的重量份原料配比，将腌粉和鸡肉条充分和匀，再加入水，再和匀后，再加入鸡蛋液和匀后备用；
(2-3)、锅制净，炙好，入油，油温达到180℃，将鸡肉条过油后沥油备用；
步骤三、焖饭和里脊肉拌料混合制备；
(3-1)、将锅制净，炙好，入色拉油100g,入洋葱块炒香后，入焖饭香辣酱炒散炒香，入过油后的鸡肉条，入香辣孜然炒料粉，下孜然粉，炒匀后起锅备用；
(3-2)、将步骤(3-1)制备的里脊肉拌料倒入步骤一制备的焖饭上，撒上青红椒粒和熟白芝麻；
(3-3)、入烤箱底火220℃，面火250℃烤5分钟即可。
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