CN115005366A - 一种烤肉炒饭及其制备方法 - Google Patents
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Abstract
本申请涉及炒饭食品技术领域,具体公开了一种烤肉炒饭及其制备方法。烤肉炒饭包含以下重量份原料:100份米饭,20‑40份牛肉,20‑30份馕丁,12‑25份洋葱,12‑25份青椒,12‑25份红椒,8‑15份调味料;烤肉炒饭的制备方法包含:将牛肉放入110‑120℃的油锅中煸炒3‑8分钟,加入洋葱、青椒和红椒一起煸炒10‑40s,再加入米饭煸炒5‑10分钟,然后加入调味料炒出香味,最后加入馕丁翻炒10‑30s。本申请中,通过烤肉炒饭中各原料之间的合理搭配,能够提高烤肉炒饭的营养价值,同时能够使烤肉炒饭的口感大大提升,使烤肉炒饭更美味,且口感更有层次感,并且,本申请的制备方法操作简单。
Description
技术领域
本申请涉及炒饭食品技术领域,更具体地说,它涉及一种烤肉炒饭及其制备方法。
背景技术
随着人们生活水平的提高,人们对饮食的要求也越来越高,尤其对于生活节奏较快的工薪阶层来说,要求食品味道好、营养均衡。炒饭作为一种常见的食物,其方便制作、且营养均衡,一般人们选择把炒饭当做早饭或者是晚饭。
炒饭的种类很多,包括扬州炒饭、香肠炒饭、西红柿炒饭、咖喱炒饭等,大多炒饭都是将米饭和辅料加在一起进行炒制,但是由于原料不同,炒制方法不同,口感与营养性有所不同,由于炒饭没有系统的方法,因此不能达到恰当的口感和食用效果。因此,需开发一种美味、营养丰富的炒饭。
发明内容
为了提供一种美味、且营养丰富的炒饭,本申请提供一种烤肉炒饭及其制备方法。
第一方面,本申请提供一种烤肉炒饭,采用如下的技术方案:
一种烤肉炒饭,包含以下重量份原料:
100份米饭,20-40份牛肉,20-30份馕丁,12-25份洋葱,12-25份青椒,12-25份红椒,8-15份调味料。
牛肉中蛋白质含量高,且脂肪含量低,其味道鲜美;牛肉含有丰富的蛋白质,氨基酸组成等比猪肉更接近人体需要,能提高机体抗病能力,对生长发育及手术后、病后调养的人在补充失血和修复组织等方面特别适宜。馕是新疆地区的一种特色饼,其能够补充人体所需的氨基酸和微量元素。本申请中,通过牛肉和馕丁的搭配,能够提高烤肉炒饭的营养价值,同时能够使烤肉炒饭的口感大大提升,使烤肉炒饭更美味,且口感更有层次感。
优选地,按重量份计,100份所述米饭,30-40份所述牛肉,25-30份所述馕丁,15-21份所述洋葱,15-18份所述青椒,15-18份所述红椒,12-15份所述调味料。
优选地,所述牛肉:所述馕丁:所述洋葱=1:(0.75-0.9):(0.5-0.6)。
在一个实施例中,按重量份计,100份所述米饭,35份所述牛肉,28份
所述馕丁,21份所述洋葱,18份所述青椒,18份所述红椒,15份所述调味料。
通过采用上述技术方案,通过对牛肉、馕丁和洋葱配比的进一步优化,能够提高烤肉炒饭的入口后的层次感,从而提高烤肉炒饭的口感。并且,通过调研,发明人发现,当牛肉:馕丁:洋葱=1:(0.75-0.9):(0.5-0.6)时,该烤肉炒饭的评分更高,其口感更饱满、有层次感。
优选地,所述馕丁在加入前,于140-180℃油温下进行油炸,捞出备用。
通过采用上述技术方案,能够提高馕丁的口感,使馕丁的表面更脆,当馕丁和牛肉一同入口后,既有馕丁的香脆感,又有牛肉的肉香味,从而使烤肉炒饭的口感更美味,被大众所喜爱。
优选地,按照重量份计,所述调味料包含3-8份所述孜然粉,3-8份所述辣椒粉,4-9份所述胡椒粉,2-7份所述花椒粉,1-5份所述肉桂粉,2-6份所述茴香粉,2-5份所述食盐,4-9份所述鸡饭酱油,3-6份所述味精。
通过采用上述技术方案,对调味料的配方进一步优选,将调味料制作烤肉炒饭,能够提高烤肉炒饭的口感,使烤肉炒饭口感更佳饱和。通过对调味料的配方进行多次调整,发明人发现,当调味料中孜然粉:辣椒粉:花椒粉=1:1:1时,该烤肉炒饭口感饱满,烤肉炒饭的口感最好。
第二方面,本申请提供一种烤肉炒饭的制备方法,采用如下的技术方案:一种烤肉炒饭的制备方法,包含以下步骤:
将牛肉放入110-120℃的油锅中煸炒3-8分钟,加入洋葱、青椒和红椒一起煸炒10-40s,再加入米饭煸炒5-10分钟,然后加入调味料炒出香味,最后加入馕丁翻炒10-30s。
通过采用上述技术方案,对火候掌握恰到好处,从而使制作的烤肉炒饭美味,受到顾客的喜欢,且该烤肉炒饭的操作简单。
优选地,所述馕丁在加入前,于140-180℃油温下进行油炸,捞出备用。
优选地,包含以下步骤:
将馕丁于140-180℃温度下油炸,捞出后用吸油纸吸油后,备用;
将30-40份牛肉放入110℃的油锅中煸炒5-8分钟,加入16-21份洋葱、16-18份青椒和16-18份红椒一起煸炒30-40s,再加入100份米饭煸炒3-5分钟,然后加入12-15份调味料炒出香味,最后加入25-30份馕丁翻炒30s。
具体一个实施例为,包含以下步骤:
将馕丁于140℃温度下油炸,捞出后用吸油纸吸油后,备用;
将35份牛肉放入110℃的油锅中煸炒8分钟,加入21份洋葱、20份青椒和20份红椒一起煸炒40s,再加入100份米饭煸炒5分钟,然后加入15份调味料炒出香味,最后加入28份馕丁翻炒30s。
优选地,所述馕丁油炸后,用吸油纸吸油后,备用。
通过采用上述技术方案,通过烤肉炒饭的进一步优化,能够提高烤肉炒饭的口感;并且,通过将馕丁进行油炸,能够使馕丁的表面更脆,当馕丁和牛肉一同入口后,既有馕丁的香脆感,又有牛肉的肉香味,从而使提升烤肉炒饭在口中的层次感,通过将馕丁的油吸附掉,从而减少馕丁的油腻感。
优选地,所述调味料的制作包含以下步骤:
将孜然、辣椒、胡椒、花椒、肉桂、茴香分别经过炒熟,然后研磨,制得孜然粉、辣椒粉、胡椒粉、花椒粉、肉桂粉、茴香粉,在将上述原料与食盐、味精和鸡饭酱油混合均匀;
其中,所述炒熟的条件为,10-20min内升温加热至60-80℃,且边加热编翻炒。
通过采用上述技术方案,通过炒熟,能够减弱孜然、辣椒、胡椒和肉桂的辛味,通过将原料放置于冷锅中,然后缓慢升温至60-80℃,在升温的过程中对原料进行慢炒,该调味料的口感更柔和,能够减少调味料原料的辛辣感;发明人还发现,当炒熟的温度过高,会出现糊味,从而影响烤肉炒饭的口感,当温度过低,得到的调味料中口感较刺激,且得到的烤肉炒饭口感较差。
综上所述,本申请具有以下有益效果:
1、本申请中,通过对烤肉炒饭中各原料的合理配比,制作的烤肉炒饭口感饱满,味道好;
2、本申请中,通过馕丁的加入,馕丁、牛肉和洋葱之间的搭配,能够提高烤肉炒饭的营养价值,同时能够使烤肉炒饭的口感大大提升,使烤肉炒饭更美味,且口感更有层次感;
3、本申请中,将馕丁进行油炸,能够使馕丁的表面更脆,当馕丁和牛肉一同入口后,既有馕丁的香脆感,又有牛肉的肉香味,从而使提升烤肉炒饭在口中的层次感,并且,通过将馕丁的油吸附掉,从而减少馕丁的油腻感。
具体实施方式
以下结合实施例对本申请作进一步详细说明。
调味料的制备例
制备例:包含以下步骤:
将孜然、辣椒、胡椒、花椒、肉桂和茴香分别单独加入到冷锅中,15min升温至80℃,在升温过程中对原料进行翻炒,炒熟后分别研磨成孜然粉、辣椒粉、胡椒粉、花椒粉、肉桂粉、茴香粉;
然后将40g孜然粉、40g辣椒粉、40g胡椒粉、40g花椒粉、40g肉桂粉、40g茴香粉与40g食盐、40g味精和40g鸡饭酱油混合均匀,制得调味料。
烤肉炒饭的实施例
实施例1-4:包含以下步骤:
将馕丁于140℃油温下进行油炸,捞出后用吸油纸吸油,备用;
将牛肉放入110℃的油锅中煸炒8分钟,加入洋葱、青椒和红椒一起煸炒40s,再加入米饭煸炒5分钟,然后加入调味料炒出香味,最后加入馕丁翻炒30s,其中,该烤肉炒饭中的各原料的配比见表1所示。
实施例5:与实施例3的区别在于,馕丁未经过油炸。
对比例1-3:与实施例3的区别在于,烤肉炒饭中的各原料的配比的不同,具体见表2所示。
烤肉炒饭的检测方法:随机筛选60名人员,将实施例1-5和对比例1-4中的烤肉炒饭随机顺序分给人员进行打分(100分制),然后取平均分,具体见表1所示。
表1实施例1-4以及对比例1-3的调味料中各原料配比表(kg)和测试的平均分
米饭 | 牛肉 | 馕丁 | 洋葱 | 青椒 | 红椒 | 调味料 | 平均分 | |
实施例1 | 1.0 | 0.2 | 0.2 | 0.2 | 0.18 | 0.18 | 0.15 | 85 |
实施例2 | 1.0 | 0.3 | 0.25 | 0.16 | 0.18 | 0.18 | 0.15 | 90 |
实施例3 | 1.0 | 0.35 | 0.28 | 0.21 | 0.18 | 0.18 | 0.15 | 95 |
实施例4 | 1.0 | 0.4 | 0.3 | 0.2 | 0.18 | 0.18 | 0.15 | 91 |
实施例5 | 1.0 | 0.35 | 0.28 | 0.21 | 0.18 | 0.18 | 0.15 | 78 |
对比例1 | 1.0 | 0.5 | 0.35 | 0.24 | 0.18 | 0.18 | 0.15 | 79 |
对比例2 | 1.0 | 0.1 | 0.1 | 0.1 | 0.18 | 0.18 | 0.15 | 70 |
对比例3 | 1.0 | 0.35 | / | 0.21 | 0.18 | 0.18 | 0.15 | 60 |
通过表1可以看出,实施例1-4中,实施例3中烤肉炒饭得分最高,其次是实施例2和4,然后是实施例1;通过对打分人员的调查,发明人发现,实施例3的烤肉炒饭中,通过馕丁和牛肉的加入,使烤肉炒饭的口感更有层次感,且入口味道饱满;实施例2和4的烤肉炒饭较实施例3,口感稍微逊色一些,但实施例2和4相对于实施例1和5口感要好很多,因此,本申请中,当牛肉:馕丁:洋葱=1:(0.75-0.9):(0.5-0.6)时,该烤肉炒饭的评分更高,其口感更饱满、有层次感。对于实施例5来说,通过将馕丁进行油炸后,油炸后的馕丁与牛肉的结合,口感更有层次感,更受消费者喜欢。
与实施例1-4相比,对比例1-3中的平均分较低,用对比例1-3制得的烤肉炒饭味道较差,口感不够饱满,尤其是对比例3中,当不添加馕丁时,烤肉炒饭的口感明显降低,缺乏层次感。
本具体实施例仅仅是对本申请的解释,其并不是对本申请的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本申请的权利要求范围内都受到专利法的保护。
Claims (8)
1.一种烤肉炒饭,其特征在于,包含以下重量份原料:
100份米饭,20-40份牛肉,20-30份馕丁,12-25份洋葱,12-25份青椒,12-25份红椒,8-15份调味料。
2.根据权利要求1所述的烤肉炒饭,其特征在于,按重量份计,100份所述米饭,30-40份所述牛肉,25-30份所述馕丁,15-21份所述洋葱,15-18份所述青椒,15-18份所述红椒,12-15份所述调味料。
3.根据权利要求1-2中任一项所述的烤肉炒饭,其特征在于,所述馕丁在加入前,于140-180℃的油温下进行油炸,捞出备用。
4.根据权利要求3所述的烤肉炒饭,其特征在于,按照重量份计,所述调味料包含3-8份所述孜然粉,3-8份所述辣椒粉,4-9份所述胡椒粉,2-7份所述花椒粉,1-5份所述肉桂粉,2-6份所述茴香粉,2-5份所述食盐,4-9份所述鸡饭酱油,3-6份所述味精。
5.一种根据权利要求1-4中任一项所述的烤肉炒饭的制备方法,其特征在于,包含以下步骤:
将牛肉放入110-120℃的油锅中煸炒3-8分钟,加入洋葱、青椒和红椒一起煸炒10-40s,再加入米饭煸炒5-10分钟,然后加入调味料炒出香味,最后加入馕丁翻炒10-30s。
6.根据权利要求5所述的制备方法,其特征在于,所述馕丁在加入前,于140-180℃油温下进行油炸,捞出备用。
7.根据权利要求6所述的制备方法,其特征在于,所述馕丁油炸后,用吸油纸吸油后,备用。
8.根据权利要求5-7中任一项所述的制备方法,其特征在于,所述调味料的制作包含以下步骤:
将孜然、辣椒、胡椒、花椒、肉桂、茴香分别经过炒熟,然后研磨,制得孜然粉、辣椒粉、胡椒粉、花椒粉、肉桂粉、茴香粉,在将上述原料与食盐、味精和鸡饭酱油混合均匀;
其中,所述炒熟的条件为,10-20min内逐渐升温加热至60-80℃,且边加热编翻炒。
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