CN104026662A - 一种米香兔肉羹及其制备方法 - Google Patents
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Abstract
一种米香兔肉羹及其制备方法,其特征在于由下列重量份的原料制成:兔肉60-70、灵芝2-3、黄精1-2、白术2-2.3、薄荷叶3-4、巴戟天1-2、旱田草1.5-2.5、白郎花1.5-2、高粱米50-55、橙汁40-44、食盐3-4、绍酒5-7、胡椒粉4-5、蜂蜜3-4、裙带菜7-8、青菜5-6、冬菇5-6、西芹4-5、猪五花肉20-22、芝麻油3-4、辣椒面3-4、乳酸菌1-1.2、营养添加剂8-9。本发明的兔肉经由高粱米研制而成的浆液煮制后,米香浓郁,同时本发明中还添加了多种蔬菜,使得本发明的营养更加全面均衡,此外,本发明含有多种中草药成分,经常食用可达到健脾养胃、补脾润肺、理气活血的功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种米香兔肉羹及其制备方法。
背景技术
兔肉是一种高蛋白质、低脂肪、少胆固醇的肉类,其味道鲜美,广受消费者的的欢迎。目前市场上销售的由兔肉制成的产品的种类繁多,但其大多营养成分单一,不具有保健功效,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种米香兔肉羹及其制备方法,本发明具有香味浓郁,营养健康的特点。
本发明所采用的技术方案是:
一种米香兔肉羹,其特征在于由以下重量份的原料制成:
兔肉60-70、灵芝2-3、黄精1-2、白术2-2.3、薄荷叶3-4、巴戟天1-2、旱田草1.5-2.5、白郎花1.5-2、高粱米50-55、橙汁40-44、食盐3-4、绍酒5-7、胡椒粉4-5、蜂蜜3-4、裙带菜7-8、青菜5-6、冬菇5-6、西芹4-5、猪五花肉20-22、芝麻油3-4、辣椒面3-4、乳酸菌1-1.2、营养添加剂8-9;
所述营养添加剂由下列重量份的原料制成:百合子2-3、蘘荷花苞1-2、茯苓1.5-1.9、花生壳1.3-1.8、牛骨6-7、榛子仁12-13、咸鸭蛋7-8、番茄10-13;
制备方法为:(1)取番茄果肉打浆,得番茄浆;将百合子、蘘荷花苞、茯苓、花生壳、牛骨混合入锅,加4-5倍的水、番茄浆小火熬制30-35分钟,过滤除渣,收集滤液;
(2)取咸鸭蛋蛋黄,碾成泥;
(3)将榛子仁入锅,小火炒香后出料,加步骤(1)所得物料研磨匀质,然后加入步骤(2)所得物料,小火熬膏,烘干后研成粉末,即得。
所述的米香兔肉羹的制备方法,其特征在于包括以下步骤:
(1)将灵芝、黄精、白术、薄荷叶、巴戟天、旱田草、白郎花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将高粱米入锅,小火炒香后出料,加8-9倍的水、橙汁进行磨浆,过滤除渣,所得滤液在35-37℃下接入乳酸菌,发酵2-3小时;
(3)将五花肉绞碎,得肉泥;在锅中倒入芝麻油,大火加热,待油烧至五成熟时倒入肉泥、辣椒面,炒熟后起锅;
(4)将兔肉切成丁,加食盐、绍酒、胡椒粉腌渍30-40分钟后取出、洗净,与步骤(2)所得物料混合入锅,小火熬煮30-40分钟后加入裙带菜、青菜、冬菇、西芹,大火煮沸后起锅,然后与步骤(1)、(3)所得物料及剩余物料混合搅拌均匀,即得。
本发明中的旱田草为玄参科植物旱田草的全草,白郎花为椴树科植物峨眉椴的根皮。
本发明的有益效果为:
本发明的兔肉经由高粱米研制而成的浆液煮制后,米香浓郁,同时本发明中还添加了多种蔬菜,使得本发明的营养更加全面均衡,此外,本发明含有多种中草药成分,经常食用可达到健脾养胃、补脾润肺、理气活血的功效。
具体实施方式
一种米香兔肉羹,其特征在于由以下重量份(公斤)的原料制成:
兔肉70、灵芝3、黄精2、白术2.3、薄荷叶4、巴戟天2、旱田草2.5、白郎花1.5、高粱米55、橙汁44、食盐4、绍酒7、胡椒粉5、蜂蜜4、裙带菜8、青菜5、冬菇6、西芹5、猪五花肉22、芝麻油4、辣椒面4、乳酸菌1.2、营养添加剂8;
所述营养添加剂由下列重量份(公斤)的原料制成:百合子3、蘘荷花苞2、茯苓1.9、花生壳1.8、牛骨7、榛子仁13、咸鸭蛋7、番茄13;
制备方法为:(1)取番茄果肉打浆,得番茄浆;将百合子、蘘荷花苞、茯苓、花生壳、牛骨混合入锅,加4-5倍的水、番茄浆小火熬制30-35分钟,过滤除渣,收集滤液;
(2)取咸鸭蛋蛋黄,碾成泥;
(3)将榛子仁入锅,小火炒香后出料,加步骤(1)所得物料研磨匀质,然后加入步骤(2)所得物料,小火熬膏,烘干后研成粉末,即得。
所述的米香兔肉羹的制备方法,包括以下步骤:
(1)将灵芝、黄精、白术、薄荷叶、巴戟天、旱田草、白郎花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将高粱米入锅,小火炒香后出料,加8-9倍的水、橙汁进行磨浆,过滤除渣,所得滤液在35-37℃下接入乳酸菌,发酵2-3小时;
(3)将五花肉绞碎,得肉泥;在锅中倒入芝麻油,大火加热,待油烧至五成熟时倒入肉泥、辣椒面,炒熟后起锅;
(4)将兔肉切成丁,加食盐、绍酒、胡椒粉腌渍30-40分钟后取出、洗净,与步骤(2)所得物料混合入锅,小火熬煮30-40分钟后加入裙带菜、青菜、冬菇、西芹,大火煮沸后起锅,然后与步骤(1)、(3)所得物料及剩余物料混合搅拌均匀,即得。
Claims (2)
1.一种米香兔肉羹,其特征在于由以下重量份的原料制成:
兔肉60-70、灵芝2-3、黄精1-2、白术2-2.3、薄荷叶3-4、巴戟天1-2、旱田草1.5-2.5、白郎花1.5-2、高粱米50-55、橙汁40-44、食盐3-4、绍酒5-7、胡椒粉4-5、蜂蜜3-4、裙带菜7-8、青菜5-6、冬菇5-6、西芹4-5、猪五花肉20-22、芝麻油3-4、辣椒面3-4、乳酸菌1-1.2、营养添加剂8-9;
所述营养添加剂由下列重量份的原料制成:百合子2-3、蘘荷花苞1-2、茯苓1.5-1.9、花生壳1.3-1.8、牛骨6-7、榛子仁12-13、咸鸭蛋7-8、番茄10-13;
制备方法为:(1)取番茄果肉打浆,得番茄浆;将百合子、蘘荷花苞、茯苓、花生壳、牛骨混合入锅,加4-5倍的水、番茄浆小火熬制30-35分钟,过滤除渣,收集滤液;
(2)取咸鸭蛋蛋黄,碾成泥;
(3)将榛子仁入锅,小火炒香后出料,加步骤(1)所得物料研磨匀质,然后加入步骤(2)所得物料,小火熬膏,烘干后研成粉末,即得。
2.根据权利要求1所述的米香兔肉羹的制备方法,其特征在于包括以下步骤:
(1)将灵芝、黄精、白术、薄荷叶、巴戟天、旱田草、白郎花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将高粱米入锅,小火炒香后出料,加8-9倍的水、橙汁进行磨浆,过滤除渣,所得滤液在35-37℃下接入乳酸菌,发酵2-3小时;
(3)将五花肉绞碎,得肉泥;在锅中倒入芝麻油,大火加热,待油烧至五成熟时倒入肉泥、辣椒面,炒熟后起锅;
(4)将兔肉切成丁,加食盐、绍酒、胡椒粉腌渍30-40分钟后取出、洗净,与步骤(2)所得物料混合入锅,小火熬煮30-40分钟后加入裙带菜、青菜、冬菇、西芹,大火煮沸后起锅,然后与步骤(1)、(3)所得物料及剩余物料混合搅拌均匀,即得。
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