CN112914045A - 茴香四喜丸子及其制备方法 - Google Patents
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- 240000006927 Foeniculum vulgare Species 0.000 title claims abstract description 15
- 235000004204 Foeniculum vulgare Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 235000013601 eggs Nutrition 0.000 claims abstract description 20
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 244000291564 Allium cepa Species 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000021016 apples Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 241001346334 Amomum tsao-ko Species 0.000 claims description 3
- 241000213006 Angelica dahurica Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 244000062241 Kaempferia galanga Species 0.000 claims description 3
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 240000003889 Piper guineense Species 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 239000012257 stirred material Substances 0.000 claims description 3
- 244000070406 Malus silvestris Species 0.000 claims 4
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
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- 230000004048 modification Effects 0.000 description 2
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- 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 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
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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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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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- 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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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Abstract
本发明公开了一种茴香四喜丸子,其特征在于,包括如下成分,五花肉、苹果、葱、姜、鸡蛋和配料面;具体制作方法包括如下步骤,S1,材料准备;S2,调馅,S3,掺入苹果丁;S4,丸子成团;S5,调鸡蛋糊;S6,丸子粘糊;S7,粘糊丸子过油,将步骤S6中粘糊的丸子过油炸;S8,蒸丸子,将步骤S7中过油后的丸子放入碗中,再用调制好的高汤浇入碗内,上锅蒸;本方法制作出的四喜丸子不仅色泽诱人,而且味道鲜美,入口绵香持久,为广大的美食爱好者提供了很大便利。
Description
技术领域
本发明属于食品加工生产技术领域,具体的说,尤其涉及一种茴香四喜丸子。
背景技术
众所周知,四喜丸子是中国人的餐桌上倍受欢迎的一道菜肴,在制作四喜丸子的过程中,每一道工序都直接影响着四喜丸子最终的口味和色泽,很多人由于不懂得较为准确的制作四喜丸子的方法,故而制作出的四喜丸子味道并不好,如何制作出入口鲜美的四喜丸子是很多美食爱好者一直在探索的问题。
发明内容
为了达到上述目的,本发明采用的技术方案为,本发明提供一种茴香四喜丸子,其包括如下成分,五花肉、苹果、葱、姜、鸡蛋。
优选的,还包括配料面,所述配料面中含有肉蔻、草果、白芷、良姜、丁香、八角、小茴香、花椒。
一种茴香四喜丸子的制备方法,包括如下步骤,
S1,材料准备,准备500克五花肉切丁、10克苹果切丁、10克葱、10 克姜切沫;鸡蛋1个;
S2,调馅,将切好的肉丁放一个鸡蛋;将味精、香油、大料面放入葱沫、姜沫,搅拌均匀;将搅拌均匀的料放入肉丁内;
S3,掺入苹果丁,将步骤S1中苹果丁放进肉丁一起搅拌均匀;
S4,丸子成团,将调好的馅团成球状,放入淀粉再团一下;
S5,调鸡蛋糊,将淀粉放入鸡蛋,调制成稀状糊;
S6,丸子粘糊,将步骤S4中团好的丸子沾步骤S5中调制好的鸡蛋糊;
S7,粘糊丸子过油,将步骤S6中粘糊的丸子过油炸;
S8,蒸丸子,将步骤S7中过油后的丸子放入碗中,再用调制好的高汤浇入碗内,上锅蒸。
优选的,步骤S7中丸子过油时,表面呈金黄色即可。
优选的,步骤S8中,放入碗中的丸子数量为4个。
优选的,步骤S8中,上锅蒸的时间为30分钟。
有益效果:与现有技术相比,本发明的优点和积极效果在于,本方法制作出的四喜丸子不仅色泽诱人,而且味道鲜美,入口绵香持久,为广大的美食爱好者提供了很大便利。
具体实施方式
下面结合具体实施方式对本专利的技术方案作进一步详细地说明。
实施例
为了能够更清楚地理解本发明的上述目的、特征和优点,下面结合实施例对本发明做进一步说明。需要说明的是,在不冲突的情况下,本申请的实施例及实施例中的特征可以相互组合。
在下面的描述中阐述了很多具体细节以便于充分理解本发明,但是,本发明还可以采用不同于在此描述的其他方式来实施,因此,本发明并不限于下面公开说明书的具体实施例的限制。
实施例,本方案提供了一种茴香四喜丸子,其包括如下成分,五花肉、苹果、葱、姜、鸡蛋。
进一步的说,还包括配料面,所述配料面中含有肉蔻、草果、白芷、良姜、丁香、八角、小茴香、花椒。
一种茴香四喜丸子的制备方法,包括如下步骤,
S1,材料准备,准备500克五花肉切丁、10克苹果切丁、10克葱、10 克姜切沫;鸡蛋2个;
S2,调馅,将切好的肉丁放一个鸡蛋;将味精、香油、大料面放入葱沫、姜沫,搅拌均匀;将搅拌均匀的料放入肉丁内;
S3,掺入苹果丁,将步骤S1中苹果丁放进肉丁一起搅拌均匀;
S4,丸子成团,将调好的馅团成球状,放入淀粉再团一下;
S5,调鸡蛋糊,将淀粉放入鸡蛋,调制成稀状糊;
S6,丸子粘糊,将步骤S4中团好的丸子沾步骤S5中调制好的鸡蛋糊;
S7,粘糊丸子过油,将步骤S6中粘糊的丸子过油炸;
S8,蒸丸子,将步骤S7中过油后的丸子放入碗中,再用调制好的高汤浇入碗内,上锅蒸。
进一步的说,步骤S7中丸子过油时,表面呈金黄色即可。
进一步的说,步骤S8中,放入碗中的丸子数量为4个。
进一步的说,步骤S8中,上锅蒸的时间为30分钟。
上述方法制作出的四喜丸子不仅色泽诱人,而且味道鲜美,入口绵香持久,为广大的美食爱好者提供了很大便利。
以上所述,仅是本发明的较佳实施例而已,并非是对本发明作其它形式的限制,任何熟悉本专业的技术人员可能利用上述揭示的技术内容加以变更或改型为等同变化的等效实施例应用于其它领域,但是凡是未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与改型,仍属于本发明技术方案的保护范围。
Claims (6)
1.一种茴香四喜丸子,其特征在于,包括如下成分,五花肉、苹果、葱、姜、鸡蛋。
2.根据权利要求1所述的一种茴香四喜丸子,其特征在于,还包括配料面,所述配料面中含有肉蔻、草果、白芷、良姜、丁香、八角、小茴香、花椒。
3.一种如权利要求1所述的茴香四喜丸子的制备方法,其特征在于,包括如下步骤,
S1,材料准备,准备500克五花肉切丁、10克苹果切丁、10克葱、10克姜切沫;鸡蛋1个;
S2,调馅,将切好的肉丁放一个鸡蛋;将味精、香油、大料面放入葱沫、姜沫,搅拌均匀;将搅拌均匀的料放入肉丁内;
S3,掺入苹果丁,将步骤S1中苹果丁放进肉丁一起搅拌均匀;
S4,丸子成团,将调好的馅团成球状,放入淀粉再团一下;
S5,调鸡蛋糊,将淀粉放入鸡蛋,调制成稀状糊;
S6,丸子粘糊,将步骤S4中团好的丸子沾步骤S5中调制好的鸡蛋糊;
S7,粘糊丸子过油,将步骤S6中粘糊的丸子过油炸;
S8,蒸丸子,将步骤S7中过油后的丸子放入碗中,再用调制好的高汤浇入碗内,上锅蒸。
4.根据权利要求3所述的茴香四喜丸子的制备方法,其特征在于,步骤S7中丸子过油时,表面呈金黄色即可。
5.根据权利要求3所述的茴香四喜丸子的制备方法,其特征在于,步骤S8中,放入碗中的丸子数量为4个。
6.根据权利要求3所述的茴香四喜丸子的制备方法,其特征在于,步骤S8中,上锅蒸的时间为30分钟。
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Citations (3)
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---|---|---|---|---|
CN1596744A (zh) * | 2004-07-22 | 2005-03-23 | 常佰福 | 一种肉丸子及其制备方法 |
CN103070402A (zh) * | 2012-12-31 | 2013-05-01 | 天津市月坛学生营养餐配送有限公司 | 一种制作红烧狮子头的丸子及其制备方法 |
CN104705665A (zh) * | 2013-12-11 | 2015-06-17 | 王焱 | 四喜丸子的制作方法 |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1596744A (zh) * | 2004-07-22 | 2005-03-23 | 常佰福 | 一种肉丸子及其制备方法 |
CN103070402A (zh) * | 2012-12-31 | 2013-05-01 | 天津市月坛学生营养餐配送有限公司 | 一种制作红烧狮子头的丸子及其制备方法 |
CN104705665A (zh) * | 2013-12-11 | 2015-06-17 | 王焱 | 四喜丸子的制作方法 |
Non-Patent Citations (2)
Title |
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中新: "《熟吃苹果好处多》", 31 May 2009 * |
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