CN117122015A - 一种砂锅面配料 - Google Patents

一种砂锅面配料 Download PDF

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CN117122015A
CN117122015A CN202210683103.7A CN202210683103A CN117122015A CN 117122015 A CN117122015 A CN 117122015A CN 202210683103 A CN202210683103 A CN 202210683103A CN 117122015 A CN117122015 A CN 117122015A
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pork
marmite
pepper
oil
flour
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王东光
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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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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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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    • 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
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • 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
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
    • A—HUMAN NECESSITIES
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract

本发明公开了一种砂锅面配料，包括原料和调料，所述的原料由以下重量份的组分组成：湿面条200克，鲜海带丝50克，豆腐丝50克，猪棒骨100克，猪里脊肉50克，猪带肉肋排骨50克，猪五花肉50克，面粉50克，淀粉10克，油菜50克；所述的调料由以下重量份的组分组成：食用油200克，食盐10克，咖喱粉6克，胡椒粉3克，孜然粉2克，味精2克，鸡精2克，香油3克，甜面酱5克，陈皮5克，八角10克，花椒10克，香葱15克大葱20克，生姜10克，蒜10克，香菜5克，桂皮10克，香叶2克。本发明制备方便简单，砂锅面重金属含量少、能够很好的锁定营养成分对人体健康十分有益，烹饪过程低碳环保，不浪费，砂锅散热慢，保温效果好。

Description

一种砂锅面配料
技术领域
本发明涉及的是食品技术领域，具体涉及一种砂锅面配料及制作流程。
背景技术
随着人们生活水平的提高，人们对饮食营养相当重视，传统的饮食习惯已满足不了人们的饮食生活需求。面条是人们日常都会操作的主面食，一般都是用铁锅进行烹饪，但是铁锅不能很好地锁定营养成分，最大限度地释放食物的味道，散热快，保温效果差，烹饪消耗能量多，产生了浪费。综上所述，本发明设计了一种砂锅面配料及制作流程。
发明内容
针对现有技术上存在的不足，本发明目的是在于提供一种砂锅面配料及制作流程，制备方便简单，砂锅面重金属含量少、能够很好的锁定营养成分对人体健康十分有益，烹饪过程低碳环保，不浪费，砂锅散热慢，保温效果好。
为了实现上述目的，本发明是通过如下的技术方案来实现：一种砂锅面配料，包括原料和调料，所述的原料由以下重量份的组分组成：湿面条200克，鲜海带丝50克，豆腐丝50克，猪棒骨100克，猪里脊肉 50克，猪带肉肋排骨50克，猪五花肉50克，面粉50克，淀粉10克，油菜50克；所述的调料由以下重量份的组分组成：食用油200克，食盐 10克，咖喱粉6克，胡椒粉3克，孜然粉2克，味精2克，鸡精2克，香油3克，甜面酱5克，陈皮5克，八角10克，花椒10克，香葱15克大葱20克，生姜10克，蒜10克，香菜5克，桂皮10克，香叶2克。
一种砂锅面的制作流程，包括以下步骤：
1、将50克猪里脊肉切成条状；
2、将面粉40克、食盐2克用水和成糊状；
3、将切好的猪里脊肉沾满面糊；
4、将50克猪五花肉切成沫状拌入食盐2克、面粉10克、淀粉10 克和成泥状；
5、将炒菜铁锅烧干放入150克食用油，加热至150-200℃时放入沾满面糊的猪里脊肉，炸熟后捞出；
6、将泥状猪五花肉沫用手挤成丸子放入150-200℃热油中炸熟捞出。
7、将50克猪肋排加工成2厘米左右方块清洗干净；
8、将猪棒骨100克清洗干净并加工成5cm的段状；
9、将干净炒菜铁锅注入100毫升清水加热至80℃，放入猪肋排块进行焯水，并捞出；
10、将砂锅注入1000毫升清水放入焯水后的排骨、猪棒骨100克、大葱20克、生姜10克 蒜10克 桂皮10克、陈皮5克、香叶2克 八角 5克、花椒5克加盖，大火将水烧开后放入食盐6克，转小火进行煨炖 60分钟，将肋排骨捞出备用，将大葱、生姜、蒜、桂皮、陈皮、香叶、八角、花椒捞干净弃用，留下不含杂质的汤汁备用；
11、将香葱清洗干净切成1厘米段状；
12、将炒菜铁锅清洗干净烧干后放入20克食用油加热至100℃放入 5克八角、5克花椒，一分钟后捞出八角、花椒弃用，断续将油温加热至 200℃后放入段状香葱然后关火等油自行冷却制成料油；
13、将香菜清洗干净切成1厘米段状；
14、将留有汤汁的砂锅加热至60℃放入咖喱粉6克、胡椒粉3克、孜然粉2克、甜面酱5克、海带丝50克、豆腐丝50克，加热至沸腾时放入湿面条200克，两分钟后放入油菜50克、味精2克、鸡精2克搅拌均匀后放入香油3克、料油10克、香菜5克关火，制作完成。
本发明的有益效果：
1、砂锅面重金属含量少、能够很好的锁定营养成分对人体健康十分有益。
2、砂锅本身使用瓷土高温烧制而成，传热快并能均衡而持久的把外界热能传递给内部原料，最大限度地释放食物味道，同时又散热慢，保温效果好。
3、味道鲜美，其独特的咖喱、孜然味道非常适合大众口味。
4、用油少，不油腻。健康、开胃、口味纯正。
5、原料普通、加工考究，低碳环保、不浪费。
具体实施方式
为使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施方式，进一步阐述本发明。
本具体实施方式采用以下技术方案：一种砂锅面配料，包括原料和调料，所述的原料由以下重量份的组分组成：湿面条200克，鲜海带丝 50克，豆腐丝50克，猪棒骨100克，猪里脊肉50克，猪带肉肋排骨50 克，猪五花肉50克，面粉50克，淀粉10克，油菜50克；所述的调料由以下重量份的组分组成：食用油200克，食盐10克，咖喱粉6克，胡椒粉3克，孜然粉2克，味精2克，鸡精2克，香油3克，甜面酱5克，陈皮5克，八角10克，花椒10克，香葱15克大葱20克，生姜10克，蒜10克，香菜5克，桂皮10克，香叶2克。
一种砂锅面的制作流程，包括以下步骤：
1、将50克猪里脊肉切成条状；
2、将面粉40克、食盐2克用水和成糊状；
3、将切好的猪里脊肉沾满面糊；
4、将50克猪五花肉切成沫状拌入食盐2克、面粉10克、淀粉10 克和成泥状；
5、将炒菜铁锅烧干放入150克食用油，加热至150-200℃时放入沾满面糊的猪里脊肉，炸熟后捞出；
6、将泥状猪五花肉沫用手挤成丸子放入150-200℃热油中炸熟捞出。
7、将50克猪肋排加工成2厘米左右方块清洗干净；
8、将猪棒骨100克清洗干净并加工成5cm的段状；
9、将干净炒菜铁锅注入100毫升清水加热至80℃，放入猪肋排块进行焯水，并捞出；
10、将砂锅注入1000毫升清水放入焯水后的排骨、猪棒骨100克、大葱20克、生姜10克 蒜10克 桂皮10克、陈皮5克、香叶2克 八角 5克、花椒5克加盖，大火将水烧开后放入食盐6克，转小火进行煨炖 60分钟，将肋排骨捞出备用，将大葱、生姜、蒜、桂皮、陈皮、香叶、八角、花椒捞干净弃用，留下不含杂质的汤汁备用；
11、将香葱清洗干净切成1厘米段状；
12、将炒菜铁锅清洗干净烧干后放入20克食用油加热至100℃放入 5克八角、5克花椒，一分钟后捞出八角、花椒弃用，断续将油温加热至 200℃后放入段状香葱然后关火等油自行冷却制成料油；
13、将香菜清洗干净切成1厘米段状；
14、将留有汤汁的砂锅加热至60℃放入咖喱粉6克、胡椒粉3克、孜然粉2克、甜面酱5克、海带丝50克、豆腐丝50克，加热至沸腾时放入湿面条200克，两分钟后放入油菜50克、味精2克、鸡精2克搅拌均匀后放入香油3克、料油10克、香菜5克关火，制作完成。
本具体实施方式的砂锅面内加了咖喱粉、孜然粉等调料，口味更加符合大众需求，而且采用了猪棒骨、猪里脊肉、猪带肉肋排骨、猪五花肉等，更加营养，且汤汁浓郁，并且通过砂锅进行制作，能够最大限度地释放食物味道，又因砂锅的散热慢，因此保温效果好。
本具体实施方式制备的砂锅面味道鲜美，用油少，不油腻。健康、开胃、口味纯正。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。

Claims (2)

1.一种砂锅面配料，其特征在于，包括原料和调料，所述的原料由以下重量份的组分组成：湿面条200克，鲜海带丝50克，豆腐丝50克，猪棒骨100克，猪里脊肉50克，猪带肉肋排骨50克，猪五花肉50克，面粉50克，淀粉10克，油菜50克；所述的调料由以下重量份的组分组成：食用油200克，食盐10克，咖喱粉6克，胡椒粉3克，孜然粉2克，味精2克，鸡精2克，香油3克，甜面酱5克，陈皮5克，八角10克，花椒10克，香葱15克大葱20克，生姜10克，蒜10克，香菜5克，桂皮10克，香叶2克。
2.一种砂锅面的制作流程，其特征在于，包括以下步骤：
(1)、将50克猪里脊肉切成条状；
(2)、将面粉40克、食盐2克用水和成糊状；
(3)、将切好的猪里脊肉沾满面糊；
(4)、将50克猪五花肉切成沫状拌入食盐2克、面粉10克、淀粉10克和成泥状；
(5)、将炒菜铁锅烧干放入150克食用油，加热至150-200℃时放入沾满面糊的猪里脊肉，炸熟后捞出；
(6)、将泥状猪五花肉沫用手挤成丸子放入150-200℃热油中炸熟捞出；
(7)、将50克猪肋排加工成2厘米左右方块清洗干净；
(8)、将猪棒骨100克清洗干净并加工成5cm的段状；
(9)、将干净炒菜铁锅注入100毫升清水加热至80℃，放入猪肋排块进行焯水，并捞出；
(10)、将砂锅注入1000毫升清水放入焯水后的排骨、猪棒骨100克、大葱20克、生姜10克蒜10克桂皮10克、陈皮5克、香叶2克八角5克、花椒5克加盖，大火将水烧开后放入食盐6克，转小火进行煨炖60分钟，将肋排骨捞出备用，将大葱、生姜、蒜、桂皮、陈皮、香叶、八角、花椒捞干净弃用，留下不含杂质的汤汁备用；
(11)、将香葱清洗干净切成1厘米段状；
(12)、将炒菜铁锅清洗干净烧干后放入20克食用油加热至100℃放入5克八角、5克花椒，一分钟后捞出八角、花椒弃用，断续将油温加热至200℃后放入段状香葱然后关火等油自行冷却制成料油；
(13)、将香菜清洗干净切成1厘米段状；
(14)、将留有汤汁的砂锅加热至60℃放入咖喱粉6克、胡椒粉3克、孜然粉2克、甜面酱5克、海带丝50克、豆腐丝50克，加热至沸腾时放入湿面条200克，两分钟后放入油菜50克、味精2克、鸡精2克搅拌均匀后放入香油3克、料油10克、香菜5克关火，制作完成。
CN202210683103.7A 2022-05-20 2022-05-20 一种砂锅面配料 Pending CN117122015A (zh)

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