CN104305018A - 一种虾仁黄豆罐的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种虾仁黄豆罐的制作方法，属于食品加工领域。其特征在于：采用了黄豆5千克，虾仁500克，猪瘦肉300克，8个鸡蛋，香菇、净笋各100克，面酱、酱油、姜、葱末、味精、食用油、花椒油、芝麻各适量为配方。有益效果：本发明产品营养丰富，色泽鲜艳，滋味香美，具有黄豆和虾仁应有的风味。本产品含有丰富的蛋白质，可以提高人体免疫功能，还具有软化血管，预防心血管疾病，保护心脏的功效。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种虾仁黄豆罐的制作方法。
背景技术
大豆，别名黄豆，为豆科，属一年生草本植物。在夏至前后播种，苗长达三、四尺，叶呈圆形但有尖角，秋季开出成丛的小白花，结成豆荚长达一寸；大豆有好几个品种，分黑黄褐颜色，可榨油，做豆豉，炒食，做豆腐，其营养很高。
大豆的作用：1．增强机体免疫：大豆含有丰富的蛋白质，同时还含有多种人体必需的氨基酸，对人体组织细胞起到重要的营养作用，可以提高人体免疫功能；2．防止血管硬化：大豆中的卵磷脂可除掉附在血管壁上的胆固醇，防止血管硬化，预防心血管疾病，保护心脏，还可以有效地防治因肥胖而引起的脂肪肝；3．促进骨骼发育：大豆中含有多种矿物质，补充钙质，防止因缺钙引起的骨质疏松，促进骨骼发育，对小儿、老人的骨骼生长极为有利。
虾仁，选用活虾为原料，用清水洗净虾体，去掉虾头、虾尾和虾壳，剥壳后的纯虾肉即为虾仁。虾仁菜肴因为清淡爽口，易于消化，老幼皆宜，而深受食客欢迎。
虾仁的作用：1.营养丰富：含有丰富的蛋白质，钾、碘、镁、磷等矿物质及维生素A、氨茶碱等成分，且其肉质松软，易消化，对身体虚弱以及病后需要调养的人是极好的食物；2.含有丰富的镁：镁对心脏活动具有重要的调节作用，能很好的保护心血管***，它可减少血液中胆固醇含量，防止动脉硬化，同时还能扩张冠状动脉，有利于预防高血压及心肌梗死；
黄豆属季节性蔬菜，蛋白质含量高，用于加工成虾仁黄豆罐可实现对黄豆原料的综合利用，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决黄豆属季节性蔬菜问题，提供一种虾仁黄豆罐的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种虾仁黄豆罐的制作方法，其特征在于：采用了黄豆5千克，虾仁500克，猪瘦肉300克，8个鸡蛋，香菇、净笋各100克，面酱、酱油、姜、葱末、味精、食用油、花椒油、芝麻各适量为配方，具体操作步骤为：
①将黄豆洗净，倒入清水中浸泡5~6小时，捞起沥干待用；
②将猪瘦肉洗净，切成2~3厘米长的细丝，将香菇和笋也切成细丝，放入沸水锅中烫6~8分钟，捞起沥干待用；
③锅中入油，上火烧热，先将虾仁炒熟，捞出，再把黄豆倒入锅中加水蒸煮，直至煮烂捞出；将鸡蛋打入碗中，加入适量的食盐和葱末，用打蛋器进行搅打后，入锅炒成碎块备用；
④锅中入油，将面酱、肉丝、姜、葱末、芝麻炒熟，加入虾仁、黄豆、鸡蛋块、香菇、笋丝、酱油、味精和少许汤炒匀，装于盘中，上笼蒸熟，取出，淋上花椒油拌匀，起锅，用罐分装即为成品。
有益效果：本发明产品营养丰富，色泽鲜艳，滋味香美，具有黄豆和虾仁应有的风味。本产品含有丰富的蛋白质，可以提高人体免疫功能，还具有软化血管，预防心血管疾病，保护心脏的功效。
具体实施方式
实施例1：
一种虾仁黄豆罐的制作方法，具体操作步骤为：
①将黄豆洗净，倒入清水中浸泡5~6小时，捞起沥干待用；
②将猪瘦肉洗净，切成5厘米长的细丝，将香菇和笋也切成细丝，放入沸水锅中烫2-3分钟，捞起沥干待用；
③锅中入油，上火烧热，先将虾仁炒熟，捞出，再把黄豆倒入锅中加水蒸煮，直至煮烂捞出；将鸡蛋打入碗中，加入适量的食盐，用打蛋器进行搅打后，入锅炒成碎块备用；
④锅中入油，将面酱、肉丝、姜、葱末炒熟，加入虾仁、黄豆、鸡蛋块、香菇、笋丝、酱油、味精和少许汤炒匀，装于盘中，上笼蒸熟，取出，淋上花椒油，加入少许芝麻酱拌匀，起锅，用罐分装即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
实施例2：
一种虾仁黄豆罐的制作方法，具体操作步骤为：
①将黄豆洗净，倒入清水中浸泡5~6小时，捞起沥干待用；
②将猪瘦肉洗净，切成6厘米长的细丝，将香菇和笋也切成细丝，放入沸水锅中烫2-3分钟，捞起沥干待用；将胡萝卜洗净去除头尾，切成丁备用；
③锅中入油，上火烧热，先将虾仁炒熟，捞出，再把黄豆倒入锅中加水蒸煮，直至煮烂捞出；将鸡蛋打入碗中，加入适量的食盐，用打蛋器进行搅打后，入锅炒成碎块备用；
④锅中入油，将面酱、肉丝、姜、葱末炒熟，加入虾仁、鸡蛋块、胡萝卜丁、香菇、笋丝、酱油、味精和少许汤炒匀，装于盘中，上笼蒸熟，取出，淋上花椒油、芝麻酱拌匀，起锅，用罐分装即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种虾仁黄豆罐的制作方法，其特征在于：采用了黄豆5千克，虾仁500克，猪瘦肉300克，8个鸡蛋，香菇、净笋各100克，面酱、酱油、姜、葱末、味精、食用油、花椒油、芝麻各适量为配方，具体操作步骤为：
①将黄豆洗净，倒入清水中浸泡5~6小时，捞起沥干待用；
②将猪瘦肉洗净，切成2~3厘米长的细丝，将香菇和笋也切成细丝，放入沸水锅中烫6~8分钟，捞起沥干待用；
③锅中入油，上火烧热，先将虾仁炒熟，捞出，再把黄豆倒入锅中加水蒸煮，直至煮烂捞出；将鸡蛋打入碗中，加入适量的食盐和葱末，用打蛋器进行搅打后，入锅炒成碎块备用；
④锅中入油，将面酱、肉丝、姜、葱末、芝麻炒熟，加入虾仁、黄豆、鸡蛋块、香菇、笋丝、酱油、味精和少许汤炒匀，装于盘中，上笼蒸熟，取出，淋上花椒油拌匀，起锅，用罐分装即为成品。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431359A (zh) * | 2013-07-19 | 2013-12-11 | 宫中林 | 一种香菇虾仁辣酱及其制备方法 |
| CN103478775A (zh) * | 2013-10-13 | 2014-01-01 | 高磊 | 一种虾仁茄子罐头 |
| CN103932262A (zh) * | 2014-03-22 | 2014-07-23 | 安徽红云食品有限公司 | 一种豆渣虾饼及其制备方法 |
| CN103960642A (zh) * | 2014-04-04 | 2014-08-06 | 陈志冲 | 一种牛肉黄豆酱 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431359A (zh) * | 2013-07-19 | 2013-12-11 | 宫中林 | 一种香菇虾仁辣酱及其制备方法 |
| CN103478775A (zh) * | 2013-10-13 | 2014-01-01 | 高磊 | 一种虾仁茄子罐头 |
| CN103932262A (zh) * | 2014-03-22 | 2014-07-23 | 安徽红云食品有限公司 | 一种豆渣虾饼及其制备方法 |
| CN103960642A (zh) * | 2014-04-04 | 2014-08-06 | 陈志冲 | 一种牛肉黄豆酱 |
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