CN114916644A - 一种鲍胶猪蹄加工工艺流程 - Google Patents
一种鲍胶猪蹄加工工艺流程 Download PDFInfo
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Abstract
本发明涉及食品技术领域,且公开了一种鲍胶猪蹄加工工艺流程,包括以下重量份数配比的原料:主料:鲍鱼200‑300重量份、猪蹄400‑500重量份和阿胶100‑120重量份。该鲍胶猪蹄加工工艺流程,猪蹄炖煮的过程中,通过加入姜葱蒜、料酒、香辛料和黄酒能够大大降低猪蹄本身的土腥味,保证猪蹄的口感更好,而鲍鱼本身的鲜味极佳,鲍鱼和猪蹄放在一起炖煮以后,猪蹄本身的鲜味被进一步的升华,味道特别鲜美,鲍鱼汁味道咸鲜又带些甜味,在与鲍鱼和猪蹄一起炖煮时,可以进一步的增添猪蹄的鲜味,使得鲍胶猪蹄的口感更加的丰富,猪蹄和鲍鱼软烂鲜嫩的同时,兼具鲍鱼的鲜味和猪蹄经过香辛料炖煮以后的香味,口感更加的丰富,更加的符合大众日新月异的口味。
Description
技术领域
本发明涉及食品技术领域,具体为一种鲍胶猪蹄加工工艺流程。
背景技术
猪蹄是猪常被人们食用的部位之一,其含有丰富的胶原蛋白质,脂肪含量比肥肉低,它能防治皮肤干瘪起皱、增强皮肤的弹性和韧性,对延缓衰老和促进儿童生长发育均具有积极的效果,中医认为猪蹄性平,味甘咸,是一种类似熊掌的美味菜肴及治病“良药”,猪蹄中的胶原蛋白质在烹调过程中可转化成明胶、它能结合许多水,从而有效改善机体生理功能和皮肤组织细胞的储水功能,防止皮肤过早褶皱,延缓皮肤衰老,所以,猪蹄是美容养颜的佳品。
我国对猪蹄的加工已经有几千年的历史了,是人们很喜爱的食品,对猪蹄进行炖煮是最常见也是最基础的做法,但是现有的炖煮猪蹄口味单一,虽然猪蹄的颜色看起来十分的完美,猪蹄的内部却寡淡无味,无法满足大众日新月异的口感,并且,猪蹄在炖煮过程中所添加的调味料和辅料,都只是起到了增加猪蹄本身色泽、口感和风味的作用,无法对猪蹄本身的营养价值有较大的提升,而与目前人们所追求的健康饮食和养生饮食相悖,故而我们提出了一种鲍胶猪蹄加工工艺流程来解决上述提出的问题。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种鲍胶猪蹄加工工艺流程,具备口感优良,具有很高的营养价值等优点,解决了现有的炖煮猪蹄口味单一,虽然猪蹄的颜色看起来十分的完美,猪蹄的内部却寡淡无味,无法满足大众日新月异的口感,并且,猪蹄在炖煮过程中所添加的调味料和辅料,都只是起到了增加猪蹄本身色泽、口感和风味的作用,无法对猪蹄本身的营养价值有较大的提升,而与目前人们所追求的健康饮食和养生饮食相悖的问题。
(二)技术方案
为实现上述口感优良,具有很高的营养价值目的,本发明提供如下技术方案:一种鲍胶猪蹄加工工艺流程,包括以下重量份数配比的原料:
主料:鲍鱼200-300重量份、猪蹄400-500重量份和阿胶100-120重量份;
辅料:姜葱蒜40-60重量份、料酒10-20重量份、香辛料31-54重量份、老抽30-40重量份、冰糖25-40重量份、生抽30-40重量份、黄酒30-50重量份、鲍鱼汁100-200重量份和油100-150重量份。
优选的,所述姜葱蒜包括姜片、葱结和蒜末,所述姜末、葱末和蒜末的比例为1:2.5:1,所述姜在切片之前需要去除表面的外皮,所述将整根打结制作成葱结,所述将大蒜粒放置在砧板上用菜刀侧面拍碎制作成蒜末。
优选的,所述香辛料包括桂皮5-8重量份、白芷5-8重量份、八角3-6重量份、良姜5-8重量份、小茴香2-4重量份、肉蔻5-8重量份、香叶2-4重量份、花椒3-6重量份和丁香1-2重量份。
优选的,包括以下重量份数配比的原料:
主料:鲍鱼200重量份、猪蹄400重量份和阿胶100重量份;
辅料:姜葱蒜40重量份、料酒10重量份、香辛料31重量份、老抽30重量份、冰糖25重量份、生抽30重量份、黄酒30重量份、鲍鱼汁100重量份和油100重量份。
优选的,包括以下重量份数配比的原料:
主料:鲍鱼300重量份、猪蹄500重量份和阿胶120重量份;
辅料:姜葱蒜60重量份、料酒20重量份、香辛料54重量份、老抽40重量份、冰糖40重量份、生抽40重量份、黄酒50重量份、鲍鱼汁200重量份和油150重量份。
优选的,所述猪蹄应选用颜色白皙、表皮无瑕疵和标点、无异味、表皮毛孔均匀的重量在400至500克左右带有蹄筋的猪前蹄,所述鲍鱼应选用体型完整、腰围圆、背厚的鲍鱼,且鲍鱼外表面的树胶为黑色,无褪色,所述鲍鱼本身的颜色应该为米色或浅棕色,所述单个鲍鱼的重量在50重量份左右最佳。
优选的,所述阿胶应选用外观长方形或者是方形块,质地坚硬且脆,且表面无油孔、气孔以及明显刀纹,所述阿胶的气味应带有淡淡胶香,无臭味。
本发明提供一种鲍胶猪蹄加工工艺流程,包括以下步骤:
1)将400-500重量份的猪蹄清洗干净剁成块状,200-300重量份的鲍鱼去壳清洗干净,待用;
2)姜切成片状,葱取根部切断并打结,蒜头剥皮,将其用菜刀侧面拍碎,处理好的40-60重量份姜葱蒜装碗待用;
3)往锅里放入适量清水,放入猪蹄鲍鱼,水要没过猪蹄和鲍鱼,往里面放入一个葱结,几片生姜,倒入10-20重量份的料酒,煮开,两三分钟后捞出,清洗干净脏东西,待用;
4)热锅凉油放入31-54重量份的香辛料,放盐煸炒,可以把配料的所有香味逼出来;
5)放入猪蹄,鲍鱼煸炒均匀,过程中加入30-40重量份的老抽,上色均匀,取一个碗,加入清水、30-40重量份的生抽、100-200重量份的鲍鱼汁、30-50重量份的黄酒,加入到猪蹄鲍鱼中,没过食材,并放入100-120重量份的阿胶;
6)大火烧开后,改小火焖煮三至四小时,时间越长越好,收汁后,取一个砂锅加热,把食材放入砂锅中焖煮几分钟,撒上葱花,即可完成。
(三)有益效果
与现有技术相比,本发明提供了一种鲍胶猪蹄加工工艺流程,具备以下有益效果:
1、该鲍胶猪蹄加工工艺流程,通过在猪蹄炖煮的过程中加入鲍鱼和鲍鱼汁,猪蹄炖煮的过程中,通过加入姜葱蒜、料酒、香辛料和黄酒能够大大降低猪蹄本身的土腥味,保证猪蹄的口感更好,而鲍鱼本身的鲜味极佳,鲍鱼和猪蹄放在一起炖煮以后,猪蹄本身的鲜味被进一步的升华,味道特别鲜美,鲍鱼汁味道咸鲜又带些甜味,在与鲍鱼和猪蹄一起炖煮时,可以进一步的增添猪蹄的鲜味,使得鲍胶猪蹄的口感更加的丰富,猪蹄和鲍鱼软烂鲜嫩的同时,兼具鲍鱼的鲜味和猪蹄经过香辛料炖煮以后的香味,口感更加的丰富,更加的符合大众日新月异的口味。
2、该鲍胶猪蹄加工工艺流程,通过在猪蹄炖煮的过程中加入鲍鱼、阿胶和鲍鱼汁,猪蹄本身具有很多的胶原蛋白质,可以有效改善机体生理功能和皮肤组织细胞的储水功能,鲍鱼营养价值极高,含有丰富的蛋白质,还有较多的钙、铁、碘和维生素A、维生素E等营养元素,鲍鱼汁蕴含丰富的蛋白质,还有较多的钙、铁、碘和维生素A等营养元素,可调整肾上腺分泌,具有双向性调节血压的作用,阿胶多由骨胶原组成,经水解后得到多种氨基酸,如赖氨酸、精氨酸、组氨酸、胱氨酸、色氨酸、羟脯氨酸、天门冬氨酸、苏氨酸、丝氨酸、谷氨酸、脯氨酸、甘氨酸、丙氨酸等,当将猪蹄、鲍鱼、阿胶和鲍鱼汁放在一起炖煮以后,对人体有益的营养元素混合在一起,使得鲍胶猪蹄的营养价值对比现有的炖猪蹄有了极大的提升,对人体更加有益,满足了目前人们所追求的健康饮食和养生饮食。
具体实施方式
下面将结合本发明的实施例,对本发明实施例中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。
实施例一:
一种鲍胶猪蹄加工工艺流程,其特征在于,包括以下重量份数配比的原料:
主料:鲍鱼200重量份、猪蹄400重量份和阿胶100重量份;
辅料:姜葱蒜40重量份、料酒10重量份、香辛料31重量份、老抽30重量份、冰糖25重量份、生抽30重量份、黄酒30重量份、鲍鱼汁100重量份和油100重量份。
一种鲍胶猪蹄加工工艺流程,其特征在于,包括以下步骤:
1)将400重量份的猪蹄清洗干净剁成块状,200重量份的鲍鱼去壳清洗干净,待用;
2)姜切成片状,葱取根部切断并打结,蒜头剥皮,将其用菜刀侧面拍碎,处理好的40重量份姜葱蒜装碗待用;
3)往锅里放入适量清水,放入猪蹄鲍鱼,水要没过猪蹄和鲍鱼,往里面放入一个葱结,几片生姜,倒入10重量份的料酒,煮开,两三分钟后捞出,清洗干净脏东西,待用;
4)热锅凉油放入31重量份的香辛料,放盐煸炒,可以把配料的所有香味逼出来;
5)放入猪蹄,鲍鱼煸炒均匀,过程中加入30重量份的老抽,上色均匀,取一个碗,加入清水、30重量份的生抽、100重量份的鲍鱼汁、30重量份的黄酒,加入到猪蹄鲍鱼中,没过食材,并放入100重量份的阿胶;
6)大火烧开后,改小火焖煮三至四小时,时间越长越好,收汁后,取一个砂锅加热,把食材放入砂锅中焖煮几分钟,撒上葱花,即可完成。
实施例二:
一种鲍胶猪蹄加工工艺流程,其特征在于,包括以下重量份数配比的原料:
主料:鲍鱼250重量份、猪蹄450重量份和阿胶110重量份;
辅料:姜葱蒜50重量份、料酒15重量份、香辛料44重量份、老抽35重量份、冰糖33重量份、生抽35重量份、黄酒40重量份、鲍鱼汁150重量份和油125重量份。
一种鲍胶猪蹄加工工艺流程,其特征在于,包括以下步骤:
1)将450重量份的猪蹄清洗干净剁成块状,250重量份的鲍鱼去壳清洗干净,待用;
2)姜切成片状,葱取根部切断并打结,蒜头剥皮,将其用菜刀侧面拍碎,处理好的50重量份姜葱蒜装碗待用;
3)往锅里放入适量清水,放入猪蹄鲍鱼,水要没过猪蹄和鲍鱼,往里面放入一个葱结,几片生姜,倒入15重量份的料酒,煮开,两三分钟后捞出,清洗干净脏东西,待用;
4)热锅凉油放入44重量份的香辛料,放盐煸炒,可以把配料的所有香味逼出来;
5)放入猪蹄,鲍鱼煸炒均匀,过程中加入35重量份的老抽,上色均匀,取一个碗,加入清水、35重量份的生抽、150重量份的鲍鱼汁、40重量份的黄酒,加入到猪蹄鲍鱼中,没过食材,并放入110重量份的阿胶;
6)大火烧开后,改小火焖煮三至四小时,时间越长越好,收汁后,取一个砂锅加热,把食材放入砂锅中焖煮几分钟,撒上葱花,即可完成。
实施例三:
一种鲍胶猪蹄加工工艺流程,其特征在于,包括以下重量份数配比的原料:
主料:鲍鱼300重量份、猪蹄500重量份和阿胶120重量份;
辅料:姜葱蒜60重量份、料酒20重量份、香辛料54重量份、老抽40重量份、冰糖40重量份、生抽40重量份、黄酒50重量份、鲍鱼汁200重量份和油150重量份。
一种鲍胶猪蹄加工工艺流程,其特征在于,包括以下步骤:
1)将500重量份的猪蹄清洗干净剁成块状,300重量份的鲍鱼去壳清洗干净,待用;
2)姜切成片状,葱取根部切断并打结,蒜头剥皮,将其用菜刀侧面拍碎,处理好的60重量份姜葱蒜装碗待用;
3)往锅里放入适量清水,放入猪蹄鲍鱼,水要没过猪蹄和鲍鱼,往里面放入一个葱结,几片生姜,倒入20重量份的料酒,煮开,两三分钟后捞出,清洗干净脏东西,待用;
4)热锅凉油放入54重量份的香辛料,放盐煸炒,可以把配料的所有香味逼出来;
5)放入猪蹄,鲍鱼煸炒均匀,过程中加入35重量份的老抽,上色均匀,取一个碗,加入清水、40重量份的生抽、200重量份的鲍鱼汁、50重量份的黄酒,加入到猪蹄鲍鱼中,没过食材,并放入120重量份的阿胶;
6)大火烧开后,改小火焖煮三至四小时,时间越长越好,收汁后,取一个砂锅加热,把食材放入砂锅中焖煮几分钟,撒上葱花,即可完成。
本发明的有益效果是:该鲍胶猪蹄加工工艺流程,通过在猪蹄炖煮的过程中加入鲍鱼和鲍鱼汁,猪蹄炖煮的过程中,通过加入姜葱蒜、料酒、香辛料和黄酒能够大大降低猪蹄本身的土腥味,保证猪蹄的口感更好,而鲍鱼本身的鲜味极佳,鲍鱼和猪蹄放在一起炖煮以后,猪蹄本身的鲜味被进一步的升华,味道特别鲜美,鲍鱼汁味道咸鲜又带些甜味,在与鲍鱼和猪蹄一起炖煮时,可以进一步的增添猪蹄的鲜味,使得鲍胶猪蹄的口感更加的丰富,猪蹄和鲍鱼软烂鲜嫩的同时,兼具鲍鱼的鲜味和猪蹄经过香辛料炖煮以后的香味,口感更加的丰富,更加的符合大众日新月异的口味。
并且,该鲍胶猪蹄加工工艺流程,通过在猪蹄炖煮的过程中加入鲍鱼、阿胶和鲍鱼汁,猪蹄本身具有很多的胶原蛋白质,可以有效改善机体生理功能和皮肤组织细胞的储水功能,鲍鱼营养价值极高,含有丰富的蛋白质,还有较多的钙、铁、碘和维生素A、维生素E等营养元素,鲍鱼汁蕴含丰富的蛋白质,还有较多的钙、铁、碘和维生素A等营养元素,可调整肾上腺分泌,具有双向性调节血压的作用,阿胶多由骨胶原组成,经水解后得到多种氨基酸,如赖氨酸、精氨酸、组氨酸、胱氨酸、色氨酸、羟脯氨酸、天门冬氨酸、苏氨酸、丝氨酸、谷氨酸、脯氨酸、甘氨酸、丙氨酸等,当将猪蹄、鲍鱼、阿胶和鲍鱼汁放在一起炖煮以后,对人体有益的营养元素混合在一起,使得鲍胶猪蹄的营养价值对比现有的炖猪蹄有了极大的提升,对人体更加有益,满足了目前人们所追求的健康饮食和养生饮食。
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 (8)
1.一种鲍胶猪蹄加工工艺流程,其特征在于,包括以下重量份数配比的原料:
主料:鲍鱼200-300重量份、猪蹄400-500重量份和阿胶100-120重量份;
辅料:姜葱蒜40-60重量份、料酒10-20重量份、香辛料31-54重量份、老抽30-40重量份、冰糖25-40重量份、生抽30-40重量份、黄酒30-50重量份、鲍鱼汁100-200重量份和油100-150重量份。
2.根据权利要求1所述的一种鲍胶猪蹄加工工艺流程,其特征在于,所述姜葱蒜包括姜片、葱结和蒜末,所述姜末、葱末和蒜末的比例为1:2.5:1,所述姜在切片之前需要去除表面的外皮,所述将整根打结制作成葱结,所述将大蒜粒放置在砧板上用菜刀侧面拍碎制作成蒜末。
3.根据权利要求1所述的一种鲍胶猪蹄加工工艺流程,其特征在于,所述香辛料包括桂皮5-8重量份、白芷5-8重量份、八角3-6重量份、良姜5-8重量份、小茴香2-4重量份、肉蔻5-8重量份、香叶2-4重量份、花椒3-6重量份和丁香1-2重量份。
4.根据权利要求1所述的一种鲍胶猪蹄加工工艺流程,其特征在于,包括以下重量份数配比的原料:
主料:鲍鱼200重量份、猪蹄400重量份和阿胶100重量份;
辅料:姜葱蒜40重量份、料酒10重量份、香辛料31重量份、老抽30重量份、冰糖25重量份、生抽30重量份、黄酒30重量份、鲍鱼汁100重量份和油100重量份。
5.根据权利要求1所述的一种鲍胶猪蹄加工工艺流程,其特征在于,包括以下重量份数配比的原料:
主料:鲍鱼300重量份、猪蹄500重量份和阿胶120重量份;
辅料:姜葱蒜60重量份、料酒20重量份、香辛料54重量份、老抽40重量份、冰糖40重量份、生抽40重量份、黄酒50重量份、鲍鱼汁200重量份和油150重量份。
6.根据权利要求1所述的一种鲍胶猪蹄加工工艺流程,其特征在于,所述猪蹄应选用颜色白皙、表皮无瑕疵和标点、无异味、表皮毛孔均匀的重量在400至500克左右带有蹄筋的猪前蹄,所述鲍鱼应选用体型完整、腰围圆、背厚的鲍鱼,且鲍鱼外表面的树胶为黑色,无褪色,所述鲍鱼本身的颜色应该为米色或浅棕色,所述单个鲍鱼的重量在50重量份左右最佳。
7.根据权利要求1所述的一种鲍胶猪蹄加工工艺流程,其特征在于,所述阿胶应选用外观长方形或者是方形块,质地坚硬且脆,且表面无油孔、气孔以及明显刀纹,所述阿胶的气味应带有淡淡胶香,无臭味。
8.一种鲍胶猪蹄加工工艺流程,其特征在于,包括以下步骤:
1)将400-500重量份的猪蹄清洗干净剁成块状,200-300重量份的鲍鱼去壳清洗干净,待用;
2)姜切成片状,葱取根部切断并打结,蒜头剥皮,将其用菜刀侧面拍碎,处理好的40-60重量份姜葱蒜装碗待用;
3)往锅里放入适量清水,放入猪蹄鲍鱼,水要没过猪蹄和鲍鱼,往里面放入一个葱结,几片生姜,倒入10-20重量份的料酒,煮开,两三分钟后捞出,清洗干净脏东西,待用;
4)热锅凉油放入31-54重量份的香辛料,放盐煸炒,可以把配料的所有香味逼出来;
5)放入猪蹄,鲍鱼煸炒均匀,过程中加入30-40重量份的老抽,上色均匀,取一个碗,加入清水、30-40重量份的生抽、100-200重量份的鲍鱼汁、30-50重量份的黄酒,加入到猪蹄鲍鱼中,没过食材,并放入100-120重量份的阿胶;
6)大火烧开后,改小火焖煮三至四小时,时间越长越好,收汁后,取一个砂锅加热,把食材放入砂锅中焖煮几分钟,撒上葱花,即可完成。
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