CN103932212A - 一种湖羊肉脱膻调味包及使用方法 - Google Patents
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Abstract
本发明涉及一种湖羊肉脱膻调味包及使用方法。所需各种原料及其重量配比为:老姜5-10份,花椒5-10份,枸杞子3-8份,大枣10-15份,辣椒7-12份,陈皮2-4份,桂皮3-5份,茴香1-5份,干大蒜3-5份,香叶1-2份,八角3-5份,菊花10-20份,甘蔗100-200份,白萝卜70-120份。使用时先将甘蔗分段切好,放置在锅底,再将湖羊肉放入锅中,加水漫过羊肉,大火烧开后放入切好的白萝卜,待水再次烧开后放入制作好的调味包,直到羊肉烧好后取出即可。用本发明制作的调味包能有效的去除羊肉本身的膻味,烹饪出的羊肉兼具菊花的清香和甘蔗的清甜,摒弃传统的重麻重辣覆盖羊肉膻味的做法,使得羊肉的味道更加鲜美,食用不易上火,更适合人们健康食用湖羊肉。
Description
技术领域
本发明属于食品加工领域,尤其涉及一种湖羊肉脱膻调味包及使用方法。
背景技术
湖羊是太湖平原重要的家畜之一,是我国一级保护地方畜禽品种。为稀有白色羔皮羊品种,具有早熟、四季发情、多胎多羔、繁殖力强、泌乳性能好、生长发育快、有理想产肉性能、肉质好、耐高温高湿等优良性状,分布于我国太湖地区。湖羊肉用于医疗保健的历史很悠久,早在东汉时期的《伤寒杂病论》一书中就用“当归生姜羊肉汤”来治病,中医认为羊肉味甘性温,具有补虚健体,温中暖下的作用,《本草纲目》记载:羊肉可治疗产后虚冷,腹痛寒疝,肾虚阳痿等症状。俗话说:“要想长寿,常吃羊肉”。因为羊肉中含有很高的蛋白质、矿物质和丰富的维生素,所以多吃羊肉可以提高身体素质和抗疾病能力,特别是冬季还能抵御严寒!但是传统羊肉烹饪方法存在着膻气太重、鲜味不足的缺点,或者采用重麻重辣来覆盖膻味,使得使用容易上火,造成消化不良等问题。
发明内容
本发明的目的是提供一种湖羊肉脱膻调味包及使用方法,从而有效去除羊肉本身的膻味,使得烹饪出的羊肉兼具菊花的清香和甘蔗的清甜,摒弃传统重麻重辣的做法,羊肉的味道更加鲜美,也更适合杭嘉湖平原地区食用。
为了达到上述目的采用以下技术方案:老姜5-10份,花椒5-10份,枸杞子3-8份,大枣10-15份,辣椒7-12份,陈皮2-4份,桂皮3-5份,茴香1-5份,干大蒜3-5份,香叶1-2份,八角3-5份,菊花10-20份,甘蔗100-200份,白萝卜70-120份。
所述的调味包,其使用方法包括以下步骤:
(1)将甘蔗和白萝卜洗净,每节甘蔗竖着切成八份,叠加放置在锅底,白萝卜切成大块;
(2)将除甘蔗和白萝卜外的原料装在纱包中,用稻草捆扎好,制成调味包;
(3)将羊肉慢慢放进锅中,加水漫过羊肉,大火烧锅;
(4)水烧开后,除去浮沫,放入白萝卜,以及其他调料;
(5)再次烧开后,把制作好的调味包放入锅中,用羊肉埋起来;
(6)羊肉烹制好后,装盘前将调味包取出,白萝卜可以和羊肉一块装盘食用,甘蔗装盘时取出即可。
本发明综合各种原料的特点,使烹饪出来的羊肉带有菊花清新的香味和甘蔗的清甜,有效的解除羊肉本身的膻味,有别于传统的羊肉采用重麻重辣来覆盖羊肉膻味的做法,使得食用不易上火,滋阴补肾,味道鲜美,营养健康。
具体实施方式
实施例1
一种湖羊肉脱膻调味包,由以下重量份的原料制成的:老姜6份,花椒5份,枸杞子4,大枣10份,辣椒8份,陈皮2份,桂皮3份,茴香2份,干大蒜3份,香叶1份,八角3份,杭白菊12份,甘蔗130份,白萝卜80份。
使用方法包括以下步骤:
(1)将甘蔗和白萝卜洗净,每节甘蔗竖着切成八份,叠加放置在锅底,白萝卜切成大块;
(2)将除甘蔗和白萝卜外的原料装在纱包中,用稻草捆扎好,制成调味包;
(3)将羊肉慢慢放进锅中,加水漫过羊肉,大火烧锅;
(4)水烧开后,除去浮沫,放入白萝卜,以及其他调料;
(5)再次烧开后,把制作好的调味包放入锅中,用羊肉埋起来;
(6)羊肉烹制好后,装盘前将调味包取出,白萝卜可以和羊肉一块装盘食用,甘蔗装盘时取出即可,所烹制出的羊肉微辣带有一丝清香和鲜甜,没有明显的膻味存留。
实施例2
一种湖羊肉脱膻调味包,由以下重量份的原料制成的:老姜7份,花椒6份,枸杞子7,大枣15份,辣椒7份,陈皮3份,桂皮4份,茴香2份,干大蒜5份,香叶1份,八角5份,杭白菊15份,甘蔗150份,白萝卜90份。
使用方法包括以下步骤:
(1)将甘蔗和白萝卜洗净,每节甘蔗竖着切成八份,叠加放置在锅底,白萝卜切成大块;
(2)将除甘蔗和白萝卜外的原料装在纱包中,用稻草捆扎好,制成调味包;
(3)将羊肉慢慢放进锅中,加水漫过羊肉,大火烧锅;
(4)水烧开后,除去浮沫,放入白萝卜,以及其他调料;
(5)再次烧开后,把制作好的调味包放入锅中,用羊肉埋起来;
(6)羊肉烹制好后,装盘前将调味包取出,白萝卜可以和羊肉一块装盘食用,甘蔗装盘时取出即可,所烹制出的羊肉微辣带有一丝清香和鲜甜,没有明显的膻味存留。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (2)
1.一种湖羊肉脱膻调味包及使用方法,其特征为所需各种原料及其重量配比为:老姜5-10份,花椒5-10份,枸杞子3-8份,大枣10-15份,辣椒7-12份,陈皮2-4份,桂皮3-5份,茴香1-5份,干大蒜3-5份,香叶1-2份,八角3-5份,菊花10-20份,甘蔗100-200份,白萝卜70-120份。
2.根据权利要求1所述的调味包及使用方法,其特征是制作方法如下:
(1)将甘蔗和白萝卜洗净,每节甘蔗竖着切成八份,叠加放置在锅底,白萝卜切成大块;
(2)将除甘蔗和白萝卜外的原料装在纱包中,用稻草捆扎好,制成调味包;
(3)将羊肉慢慢放进锅中,加水漫过羊肉,大火烧锅;
(4)水烧开后,除去浮沫,放入白萝卜,以及其他调料;
(5)再次烧开后,把制作好的调味包放入锅中,用羊肉埋起来;
(6)羊肉烹制好后,装盘前将调味包取出,白萝卜可以和羊肉一块装盘食用,甘蔗装盘时取出即可。
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CN104664159A (zh) * | 2015-02-12 | 2015-06-03 | 步新源 | 一种脱除羊肉膻味的饲料 |
CN106262621A (zh) * | 2016-08-25 | 2017-01-04 | 方莉 | 一种羊肉去膻用浸渍液 |
CN107625061A (zh) * | 2017-09-29 | 2018-01-26 | 绵阳市云阳食品有限公司 | 一种酱羊肉块的制作方法 |
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CN104664159A (zh) * | 2015-02-12 | 2015-06-03 | 步新源 | 一种脱除羊肉膻味的饲料 |
CN106262621A (zh) * | 2016-08-25 | 2017-01-04 | 方莉 | 一种羊肉去膻用浸渍液 |
CN107625061A (zh) * | 2017-09-29 | 2018-01-26 | 绵阳市云阳食品有限公司 | 一种酱羊肉块的制作方法 |
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