CN103876178A - 一种扣肉的制作方法 - Google Patents
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- 238000010411 cooking Methods 0.000 title claims abstract description 8
- 238000000034 method Methods 0.000 title abstract 7
- 235000015277 pork Nutrition 0.000 claims abstract description 60
- 238000005554 pickling Methods 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 9
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- 244000056139 Brassica cretica Species 0.000 claims description 4
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- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
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- 238000001816 cooling Methods 0.000 claims description 4
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- 239000001390 capsicum minimum Substances 0.000 claims description 3
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- 241000196324 Embryophyta Species 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- KEUKAQNPUBYCIC-UHFFFAOYSA-N ethaneperoxoic acid;hydrogen peroxide Chemical compound OO.CC(=O)OO KEUKAQNPUBYCIC-UHFFFAOYSA-N 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 150000004945 aromatic hydrocarbons Chemical class 0.000 abstract description 2
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- 238000004140 cleaning Methods 0.000 abstract 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 abstract 1
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- 235000021384 green leafy vegetables Nutrition 0.000 description 3
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- 230000009286 beneficial effect Effects 0.000 description 2
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- 241000287828 Gallus gallus Species 0.000 description 1
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- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 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
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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
- A23L5/11—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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
本发明公开一种扣肉的制作方法,针对传统扣肉制作方法:一是工序太复杂,辅料准备太多,用时太久,一般人不会制作;二是采用高温油炸,持续高温油炸会产生挥发性羟基化合物和有害的芳香烃类物质,破坏肉的营养结构的缺陷,提供了一种扣肉的制作方法,包括洗清切快、五花肉腌制、用高压锅煮炸、切片装盘等步骤,它制作过程简单,用时短,不用准备复杂的辅料,用高压锅放油即炸又煮,肉皮同样被炸松炸黄,还能保持五花肉的营养成分,而且肉色鲜美,味道更纯,保持不油腻。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种扣肉的制作方法。
背景技术
传统的扣肉一般是用梅菜、香芋、冬菜、榨菜等作为辅料,将五花肉块煮成半熟后再油炸半熟,然后切片、拌料清蒸,再翻扣入盘,做成扣肉。
像传统的梅菜扣肉是将五花猪肉用汤煲在文火上煮到6~7成熟,取出后用酱油涂抹上色,再在锅内倒入植物油,烧至7~8成熟,把煮好的肉放入,炸到大红色,捞出来以后放进清水中漂洗去油,然后将肉切成长10厘米、厚0.8厘米的大块薄片,皮向下逐快拚摆在碗里,然后将梅菜洗干净切碎,在锅内倒入大油,爆炒蒜茸,下入梅菜,再白糖炸匀,然后取出来铺盖在肉上面,然后将鸡汤、酱油调成汁,倒入肉碗内,上笼屉用旺火蒸40分钟,再倒出原汁,将梅菜扣肉复扣于盘里,再将原汁加入湿淀粉勾芡,淋入肉面上才做成梅菜扣肉。
这些传统的扣肉制作方法有两个缺陷:一是工序太复杂,辅料准备太多,用时太久,一般人不会制作;二是采用高温油炸,持续高温油炸会产生挥发性羟基化合物和有害的芳香烃类物质,破坏肉的营养结构。
发明内容
发明目的:本发明的目的是提供一种扣肉的制作方法,它是一种餐用食品,制作过程简单,食用方便,干净卫生,而且肉色鲜美,味道独具,不油腻。
技术方案:为解决背景技术所存在的问题,本发明是采用以下技术方案:
1、取新鲜五花肉,清洗干净,除去表面残毛和烫印,切成长18~20厘米,宽8~10厘米的肉块;
2、配制腌制液:将料酒、姜汁和食盐按重量比例为1:0.3~0.4:0.2~0.3搅拌均匀放入盆中;
3、将切好的五花肉放入盆内,皮朝上,肉朝下,腌制液以没过肉层而没有到皮层为宜,腌制0.5~2小时,让腌制液浸入五花肉肉层中;
4、将高压锅洗净,加热至水分全部蒸发后关火,将腌制过的五花肉肉皮朝下平铺在高压锅底,确保肉皮全部与锅底接触,然后倒入茶油(或者花生油、植物调和油也可),油量以刚好没过五花肉皮层为宜,开火至高压锅喷气5~8分钟后关火,冷却后取出五花肉;
5、切片:将肉快切成厚0.5~1.0厘米的肉片;
6、拌料:将适量榨菜、豆腐乳、生抽酱油搅拌均匀;
7、装盘:将切好的肉片装碗,每碗装500~800克,肉皮向下拼摆,排列整齐,然后在肉片上面铺撒搅拌好的辅料;
8、清蒸:将装好扣肉的碗放入蒸器内,清蒸6~10分钟,即可食用。
或者,根据个人口味,步骤6~8可以省略,将步骤5切好的五花肉片直接装盘上桌,备一碟辣椒加酱油的味碟,直接沾着味碟食用。
有益效果:本发明与现有技术相比,其有益效果是:
本发明制作的扣肉工序简单,用时短,一般1~2个小时以内即可做成,不用准备复杂的辅料,用高压锅放油即炸又煮,肉皮同样被炸松炸黄,还能保持五花肉的营养成分,而且肉色鲜美,味道更纯,保持不油腻。
具体实施方式
下面对本发明技术方案进行详细说明:
实施例1
1、取新鲜五花肉,清洗干净,除去表面残毛和烫印,切成长18~20厘米,宽8~10厘米的肉块;
2、配制腌制液:将料酒、姜汁和食盐按重量比例为1:0.3:0.2搅拌均匀放入盆中;
3、将切好的五花肉放入盆内,皮朝上,肉朝下,腌制液以没过肉层而没有到皮层为宜,腌制1小时;
4、将高压锅洗净,加热至水分全部蒸发后关火,将腌制过的五花肉肉皮朝下平铺在高压锅底,确保肉皮全部与锅底接触,然后倒入茶油,油量以刚好没过五花肉皮层为宜,开火至高压锅喷气6分钟后关火,冷却后取出五花肉;
5、切片:将肉快切成厚0.5~1.0厘米的肉片;
6、拌料:将适量榨菜、豆腐乳、生抽酱油搅拌均匀;
7、装盘:将切好的肉片装碗,每碗装500~800克,肉皮向下拼摆,排列整齐,然后在肉片上面铺撒搅拌好的辅料;
8、清蒸:将装好扣肉的碗放入蒸器内,清蒸6~10分钟,即可食用。
实施例2
1、取新鲜五花肉,清洗干净,除去表面残毛和烫印,切成长18~20厘米,宽8~10厘米的肉块;
2、配制腌制液:将料酒、姜汁和食盐按重量比例为1:0.4:0.2搅拌均匀放入盆中;
3、将切好的五花肉放入盆内,皮朝上,肉朝下,腌制液以没过肉层而没有到皮层为宜,腌制半小时;
4、将高压锅洗净,加热至水分全部蒸发后关火,将腌制过的五花肉肉皮朝下平铺在高压锅底,确保肉皮全部与锅底接触,然后倒入茶油,油量以刚好没过五花肉皮层为宜,开火至高压锅喷气6分钟后关火,冷却后取出五花肉;
5、切片:将肉快切成厚0.5~1.0厘米的肉片;
6、装盘:将切好的肉片装碗,每碗装500~800克,肉皮向下拼摆,上桌,备一碟辣椒加酱油的味碟,直接沾着味碟食用。
最后应说明的是:以上仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换,但是凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (3)
1.一种扣肉的制作方法,其特征在于包括以下具体步骤:(1)取新鲜五花肉,清洗干净,除去表面残毛和烫印,切成长18~20厘米,宽8~10厘米的肉块;(2)配制腌制液:将料酒、姜汁和食盐按重量比例为1:0.3~0.4:0.2~0.3搅拌均匀放入盆中;(3)将切好的五花肉放入盆内,皮朝上,肉朝下,腌制液以没过肉层而没有到皮层为宜,腌制0.5~2小时,让腌制液浸入五花肉肉层中;(4)将高压锅洗净,加热至水分全部蒸发后关火,将腌制过的五花肉肉皮朝下平铺在高压锅底,确保肉皮全部与锅底接触,然后倒入茶油,油量以刚好没过五花肉皮层为宜,开火至高压锅喷气5~8分钟后关火,冷却后取出五花肉;(5)切片:将肉快切成厚0.5~1.0厘米的肉片;(6)拌料:将适量榨菜、豆腐乳、生抽酱油搅拌均匀;(7)装盘:将切好的肉片装碗,每碗装500~800克,肉皮向下拼摆,排列整齐,然后在肉片上面铺撒搅拌好的辅料;(8)清蒸:将装好扣肉的碗放入蒸器内,清蒸6~10分钟,即可食用。
2.根据权利要求1所述的一种扣肉制作方法,其特征在于根据不同口味,所述的步骤6~8省掉,步骤5切片后直接装盘,即将切好的肉片装碗,每碗装500~800克,肉皮向下拼摆,上桌,多然后备一碟辣椒加酱油的味碟,直接沾着味碟食用。
3.根据权利要求1或者2所述的一种扣肉制作方法,其特征在于所述步骤4的茶油,还可以是花生油或者其它植物调和油。
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CN105029457A (zh) * | 2015-07-06 | 2015-11-11 | 桂阳太和辣业有限公司 | 坛子肉制作方法 |
CN105962097A (zh) * | 2016-06-21 | 2016-09-28 | 陆川县龙祥食品有限公司 | 一种扣肉及其制作方法 |
CN106174056A (zh) * | 2016-07-06 | 2016-12-07 | 周依宁 | 一种菠萝扣肉的制作方法 |
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CN107259402A (zh) * | 2017-08-04 | 2017-10-20 | 韦孺聪 | 一种梅菜扣肉的制备方法 |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105029457A (zh) * | 2015-07-06 | 2015-11-11 | 桂阳太和辣业有限公司 | 坛子肉制作方法 |
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CN106858379A (zh) * | 2016-12-30 | 2017-06-20 | 安徽省家乡食品集团有限公司 | 一种梅菜扣肉方便菜的制作方法 |
CN107259402A (zh) * | 2017-08-04 | 2017-10-20 | 韦孺聪 | 一种梅菜扣肉的制备方法 |
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