CN103734762B - 兔肉营养臊子产品及其加工方法 - Google Patents
兔肉营养臊子产品及其加工方法 Download PDFInfo
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Abstract
提供一种兔肉营养臊子产品及其加工方法，以兔肉为主要原料，由下述方法制得：兔肉切丁或块或片；色拉油入锅加热到75℃，放入炒香料炒香，兔肉丁或块或片入锅翻炒至肉色变白，加入特制调料并淋入高汤，中火慢炒3-5分钟，加入香醋和高汤，文火炖煮40-60分钟，然后加入辣椒粉和食盐使兔肉丁或块或片上色入味，再加入豆腐文火炖至肉烂浓香汁干即可出锅。本发明操作方法简单、携带食用方便且营养价值极高。
Description
技术领域
本发明属肉类食品加工技术领域，具体涉及一种兔肉营养臊子产品及其加工方法。
背景技术
兔肉营养丰富，肉质细嫩，味道鲜美，易于消化。根据科学测定，兔肉脂肪含量为7％，是肉类中较低的一种，蛋白质含量为40.15％；胆固醇含量是肉类中最低的，仅为0.05％；兔肉在人体内的消化率为85％，而猪肉为75％，牛肉为55％；兔肉还含有丰富的氨基酸、B族维生素和维生素E等。近年来，我国的肉兔养殖业发展迅速，兔肉资源非常丰富。传统的兔肉熟食加工方法是将生兔肉用传统调味料煮熟后，用色素等上色，这种方法制成的兔肉口味单一，且成品中含有色素等对人体有害成份，不符合现代人讲究营养滋补保健的要求，兔肉食品也不能从真正意义上走进寻常百姓家。在祖国的西部某些地区，人们会经常把猪肉做成臊子，由于采用特殊的工艺加工，做好的臊子可以在常温下保存一年之久，在工作繁忙之余，如果想吃荤菜，只需要在素菜烹调到七八成熟时，加入一定量的猪肉臊子即可，不仅方便省事，而且味道鲜美，故此受到广大人们群众的亲睐，但近年来随着人们生活水平的提高，加之大多数人久坐不喜动，“三高”日益成为危胁人类健康的杀手，其中的高血脂和常吃猪肉息息相关，兔肉虽然对人体健康的益处极大，但由于没有合适的加工方式，故难以走到广大百姓的日常饭桌上，如何让兔肉也能像猪肉那样做成臊子，味道鲜美又营养丰富，同时方便烹调荤菜，一直是人们探索的课题。
发明内容
本发明解决的技术问题：提供一种操作方法简单、携带和食用方便的兔肉营养臊子产品及其加工方法。
本发明采用的技术方案：兔肉营养臊子产品，以兔肉为主要原料，由下述方法制得：兔肉切丁或块或片；色拉油入锅加热到75℃，放入炒香料炒香，兔肉丁或块或片入锅翻炒至肉色变白，加入特制调料并淋入高汤，中火慢炒3-5分钟，加入香醋和高汤，文火炖煮40-60分钟，然后加入辣椒粉和食盐使兔肉丁或块或片上色入味，再加入豆腐文火炖至肉烂浓香汁干即可出锅。
进一步地，所述炒香料为兔肉重量0.53-1％的葱段、0.1-0.3％的蒜蓉、0.1-0.3％的生姜、0.53-1％的香茹和0.13-0.3％的核桃仁。
进一步地，所述特制调料为兔肉重量0.1％的八角、0.1％的小茴香、0.1％的花椒、0.1％的橘皮、0.1％的白胡椒、0.05％的肉豆蔻、0.05％的肉桂、0.05％的白芷、0.06％的丁香、0.05％的砂仁、0.1％的桂皮和0.1％的草果。
进一步地，所述高汤采用的制备方法如下：取兔肉重量0.3％的泥鳅、0.3％的鸽肉、0.3％的驴肉、0.3％的鹌鹑肉、1-2％的乌鸡爪和1-2％的香猪蹄各一份，将肉和水按1：10比例放入锅内，并加入兔肉重量0.06％的甘草、0.06％的高良姜、0.06％的黄芪、0.06％的山药、1％的红枣、1％的枸杞和0.06％的党参，文火炖煮2-4小时，将肉捞出留高汤备用。
还提供一种兔肉营养臊子产品的加工方法，包括下述步骤：
1)除菌切丁或块或片：先将兔屠宰，去杂、清洗，入专用消毒罐内进行杀菌处理后，切丁或块或片备用；
2、炒制：取兔肉重量1.3-2％的色拉油入锅加热到75℃，放入炒香料炒香，将兔肉丁或块或片入锅翻炒至肉色变白，加入特制调料并淋入兔肉重量1-2％的高汤，中火慢炒3-5分钟，加入兔肉重量1-2％的香醋和兔肉重量2-3％的高汤，搅拌均匀后中火炒制3-5分钟，然后转至文火继续炖煮40分钟至60分钟；
3、上色炼制：加入兔肉重量1-2％的辣椒粉和兔肉重量0.3-0.5％的食盐使兔肉丁或块或片上色入味后，再加入兔肉重量0.3-0.5％的豆腐，用文火炖至肉烂浓香汁干即可出锅；
4、待兔肉丁或块或片自然冷却后，进行二次杀菌并灌装，检测合格后包装入库。
上述步骤1)中，兔肉丁或块或片为纯肉块或拆骨肉或带骨肉。
本发明与现有技术相比的优点：
1、制作方法简单易行，容易大范围推广；
2、无论灌装还是随时零用均可，不受季节限制；
3、高汤里的有效成份滋阴壮阳，美容祛病；
4、为“三高”症者及肥胖爱吃肉者提供了福音；
5、肉烂浓香，老少皆宜；
6、味道鲜美又营养丰富，方便烹调荤菜。
具体实施方式
兔肉营养臊子产品，以兔肉为主要原料，由下述方法制得：兔肉切丁或块或片；色拉油入锅加热到75℃，放入炒香料炒香，兔肉丁或块入锅翻炒至肉色变白，加入特制调料并淋入高汤，中火慢炒3-5分钟，加入香醋和高汤，文火炖煮40-60分钟，然后加入辣椒粉和食盐使兔肉丁或块或片上色入味，再加入豆腐文火炖至肉烂浓香汁干即可出锅。
主料：兔肉肉丁1500克
炒香料：葱段80克、大蒜蓉或蒜苗20克、香菇80克、核桃仁20克、生姜15克、
特制调料：八角15克、小茴香15克、花椒15克、橘皮15克、白胡椒15克、肉豆蔻8克、肉桂8克、白芷8克、丁香10克、砂仁8克、桂皮15克和草果15克。
另取甘草10克、高良姜10克、黄芪10克、山药10克、红枣150克、枸杞150克、党参10克、豆腐50克、辣椒粉250克、香醋250克、食盐50克和色拉油200克备用。
兔肉营养臊子产品的加工方法，包括下述步骤：
1)除菌切丁或块或片：先将兔屠宰，去杂、清洗，入专用消毒罐内进行杀菌处理后，切丁或块或片备用；
2)制备高汤：取泥鳅50克、鸽肉50克、驴肉50克、鹌鹑肉50克、乌鸡爪250克和香猪蹄250克各一份，将肉和水按1：10比例放入锅内，并加入甘草10克、高良姜10克、黄芪10克、山药10克、红枣150克、枸杞150克和党参10克，文火炖煮2-4小时，将肉捞出留高汤备用。
3、炒制：取200的色拉油入锅加热到75℃，放入炒香料炒香，将兔肉丁或块或片入锅翻炒至肉色变白，加入特制调料并淋入200克的高汤，中火慢炒3-5分钟，加入250的香醋和300克的高汤，搅拌均匀后中火炒制3-5分钟，然后转至文火继续炖煮40分钟至60分钟；
4、上色炼制：加入辣椒粉250克和食盐50克使兔肉丁或块或片上色入味后，再加入豆腐50克，用文火炖至肉烂浓香汁干即可出锅；
5、待兔肉丁或块或片自然冷却后，进行二次杀菌并灌装，检测合格后包装入库。上述兔肉丁或块或片为纯肉块或拆骨肉或带骨肉。
还可以制作一种普通高汤，用于制作普通的兔肉臊子，取老鸡三只，猪手五斤，梅肉五斤，鸡脚三斤，鸡油一板，金火腿一斤，小文火炖5－6小时，将肉弄沫后再补水一次(适需量)改大火30分钟，二次再补水续炖30分，三次补水后续炖30分钟即成。
兔肉富含大脑和其他器官发育不可缺少的卵磷脂，有健脑益智的功效，经常食用可保护血管壁，阻止血栓形成，对高血压、冠心病、糖尿病患者有益处，并增加体质，健美肌肉，它还能保护皮肤细胞活性，维护皮肤弹性；兔肉中所含的脂肪和胆固醇，低于所有其他肉类，而且脂肪又多为不饱和脂肪酸，常吃兔肉，可强身健体，但不会增肥，是肥胖患者理想的肉食，女性食之，可保护身体苗条，因此，国外妇女将兔肉称为“美容肉”；而常吃兔肉，有袪病强身作用，因此，有人将兔肉称为“保健肉”；兔肉中含有多种维生素和8种人体所必需的氨基酸，含有较多人体最易缺乏的赖氨酸，因此，常食兔肉防止有害物质沉积，让儿童健康成长，助老人延年益寿。
关于高汤配料的成效：
泥鳅：《本草纲目》中记载鳅鱼有暖中益气之功效；对解渴醒酒、利小便、壮阳、收痔都有一定药效。它对肝炎、小儿盗汗、痔疮下坠、皮肤瘙痒、跌打损伤、手指疔疮、阳萎、腹水、乳痈等症均有良好的疗效。
鸽肉：鸽肉为高蛋白、低脂肪食品，蛋白含量为244％，超过兔、牛、猪、羊、鸡、鸭、鹅和狗等肉类，所含蛋白质中有许多人体的必需氨基酸，且消化吸收率在5％，鸽子肉的脂肪含量仅为03％，低于其他肉类，是人类理想的食品；鸽肉的蛋白质含量高，鸽肉消化率也高，而脂肪含量较低，在兽禽动物肉食中最宜人类食用。此外，鸽肉所含的钙、铁、铜等元素及维生素A、B族维生素、维E等都比鸡、鱼、牛、羊肉含量高。乳鸽的骨内含有丰富的软骨素，可与鹿茸中的软骨素相媲美，经常食用，具有改善皮肤细胞活力，增强皮肤弹性，改善血液循环，面色红润等功效。乳鸽含有较多的支链氨基酸和精氨酸可促进体内蛋白质的合成，加快创伤愈合。
驴肉：驴肉具有瘦肉多脂肪少的特点，脂肪中不饱和脂肪酸，含量较高，可以减轻饱和脂肪酸对人体心血管***的不利影响，驴肉是名贵中药，驴皮是阿胶的独有原料，其皮肉味甘，性平有补血，滋阴益气之功效，主治劳损，风眩和心烦等症，所以素有民间所说“天上龙肉，地下驴肉”之美传，天上龙肉是不可能有的，地下驴肉的确是实实在在的绿色食品，无污染的绿色美味和滋补珍品。
鹌鹑肉：鹌鹑肉是典型的高蛋白、低脂肪、低胆固醇食物，鹌鹑肉含有多种无机盐、卵磷脂、激素和多种人体必需的氨基酸，可以补五脏、益精血、温肾助阳，具有补身健体的作用。鹌鹑可与补药之王人参相媲美，誉为"动物人参"。
乌鸡爪：有补肝肾、益气血、清虚热的功能，主治遗精、久泻、久痢、消渴、赤白带下、内蒸劳热等。
上述实施例，只是本发明的较佳实施例，并非用来限制本发明实施范围，故凡以本发明权利要求所述内容所做的等效变化，均应包括在本发明权利要求范围之内。
Claims (4)
1.兔肉营养臊子产品，以兔肉为主要原料，由下述方法制得：兔肉切丁或块或片；色拉油入锅加热到75℃，放入炒香料炒香，兔肉丁或块或片入锅翻炒至肉色变白，加入特制调料并淋入高汤，中火慢炒3-5分钟，加入香醋和高汤，文火炖煮40-60分钟，然后加入辣椒粉和食盐使兔肉丁或块或片上色入味，再加入豆腐文火炖至肉烂浓香汁干即可出锅；所述炒香料为兔肉重量0.53-1％的葱段、0.13-0.3％的蒜蓉、0.1-0.3％的生姜、0.53-1％的香茹和0.13-0.3％的核桃仁；所述特制调料为兔肉重量0.1％的八角、0.1％的小茴香、0.1％的花椒、0.1％的橘皮、0.1％的白胡椒、0.05％的肉豆蔻、0.05％的肉桂、0.05％的白芷、0.06％的丁香、0.05％的砂仁、0.1％的桂皮和0.1％的草果。
2.根据权利要求1所述的兔肉营养臊子产品，其特征在于：所述高汤采用的制备方法如下：取兔肉重量0.3％的泥鳅、0.3％的鸽肉、0.3％的驴肉、0.3％的鹌鹑肉、1-2％的乌鸡爪和1-2％的香猪蹄各一份，将肉和水按1：10比例放入锅内，并加入兔肉重量0.06％的甘草、0.06％的高良姜、0.06％的黄芪、0.06％的山药、1％的红枣、1％的枸杞和0.06％的党参，文火炖煮2-4小时，将肉捞出留高汤备用。
3.根据权利要求1所述兔肉营养臊子产品的加工方法，其特征在于包括下述步骤：
1)除菌切丁或块或片：先将兔屠宰，去杂、清洗，入专用消毒罐内进行杀菌处理后，切丁或块或片备用；
2)炒制：取兔肉重量1.3-2％的色拉油入锅加热到75℃，放入炒香料炒香，将兔肉丁或块或片入锅翻炒至肉色变白，加入特制调料并淋入兔肉重量1-2％的高汤，中火慢炒3-5分钟，加入兔肉重量1-2％的香醋和兔肉重量2-3％的高汤，搅拌均匀后中火炒制3-5分钟，然后转至文火继续炖煮40分钟至60分钟；
3)上色炼制：加入兔肉重量1-2％的辣椒粉和兔肉重量0.3-0.5％的食盐使兔肉丁或块或片上色入味后，再加入兔肉重量0.3-0.5％的豆腐，用文火炖至肉烂浓香汁干即可出锅；
4)待兔肉丁或块或片自然冷却后，进行二次杀菌并灌装，检测合格后包装入库。
4.根据权利要求3所述的兔肉营养臊子的加工方法，其特征在于：上述步骤1)中，兔肉丁或块或片为纯肉块或拆骨肉或带骨肉。
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