CN108260764A - 一种清热梅菜扣肉方便食品及其制备方法 - Google Patents
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Abstract
本发明属于食品领域,具体涉及一种清热梅菜扣肉方便食品及其制备方法。一种清热梅菜扣肉方便食品,它包括下述重量份的原料:薄荷3‑4、大青叶2‑3、梅菜24‑30、溪黄草1‑2、发酵乳汁10‑12、海蓬子2‑3、五花肉90‑100,本发明加入的薄荷、大青叶都具有很好的清热效果,本发明将梅菜扣肉采用发酵乳汁处理,有效的提高了方便食品的贮存稳定性,延长了保质期。
Description
技术领域
本发明属于食品领域,具体涉及一种清热梅菜扣肉方便食品及其制备方法。
背景技术
梅菜扣肉通常是将五花肉上汤锅煮透,加老抽、油炸上色,再切成肉片。之后加葱、姜等调料炒片刻,再下汤用小火焖烂。五花肉盛入碗里,上铺梅菜段,倒入原汤蒸透。走菜时,把肉反扣在盘中;目前的梅菜扣肉皆为即食的,放置几天之后基本就会出现腐败,而且传统的梅菜扣肉大多只讲求口感,而忽视其营养价值。
发明内容
本发明的目的在于针对现有技术的缺陷和不足,提供一种清热梅菜扣肉方便食品及其制备方法。
为实现上述目的,本发明采用以下技术方案:
一种清热梅菜扣肉方便食品,它包括下述重量份的原料:
薄荷3-4、大青叶2-3、梅菜24-30、溪黄草1-2、发酵乳汁10-12、海蓬子2-3、五花肉90-100。
所述的发酵乳汁的制备方法,包括以下步骤:
(1)取2-3重量份的葛根,加入到其重量10-13倍的无水乙醇中,搅拌均匀,在65-70℃下保温搅拌40-50分钟,过滤,得提取液;
(2)取7-10重量份的南瓜,加水煮熟,打浆,与上述提取液混合,搅拌均匀,加入0.1-0.3重量份的羧甲基纤维素钙、7-10重量份的豆豉,搅拌均匀,蒸馏除去乙醇,加水,调节固含量为15-20%,搅拌均匀,得分散液;
(3)将椰子在顶部开孔,取出椰汁,加入上述分散液,加入分散液重量2-3%的乳酸菌,在30-35℃下密封保温20-35小时,出料,即得所述发酵乳汁。
一种清热梅菜扣肉方便食品的制备方法,包括以下步骤:
(1)取五花肉,先置于汤锅中中火煮3-5分钟,取出,置于营养竹盐浸膏中浸润10-15小时,取出后再置于汤锅中,煮透,加老抽、油炸上色,再切成肉片,冷却;
(2)取海蓬子、溪黄草混合,加入到混合料重量10-13倍的无水乙醇中,搅拌均匀,在60-65℃下保温搅拌30-40分钟,蒸馏除去乙醇,得提取物;
(3)取薄荷、大青叶混合,加入到混合料重量60-74倍的水中,加入梅菜,加热至沸腾,加入上述冷却后的肉片,加热至水干,出料冷却,喷淋上述发酵乳汁,即得所述清热梅菜扣肉方便食品。
所述的营养竹盐浸膏是由下述重量份的原料组成的:
竹盐5-8、蔗糖酯1-2、红枣30-40、糯米粉3-5、板蓝根1-2、玫瑰花瓣2-3、酵母粉0.1-0.2、芦荟1-2。
所述的营养竹盐浸膏的制备方法,包括以下步骤:
(1)取红枣去皮、去核,加30-40倍水打浆,加入糯米粉,加热至90-95℃,保温15-20分钟,冷却至常温,得米枣液;
(2)取芦荟、板蓝根、玫瑰花瓣混合,加入到混合料重量50-60倍的水中,加热至沸腾,保持沸腾10-12分钟,过滤,得提取液;
(3)取上述米枣液、提取液混合,搅拌均匀,加入酵母粉,30-35℃下密封保温6-9小时,出料,加入竹盐、蔗糖酯,搅拌均匀,即得所述营养竹盐浸膏。
区别于现有技术,上述技术方案有以下优点:
本发明将葛根提取液与豆豉共混,在椰壳中发酵,不仅有效的丰富了发酵口感,还增强了发酵液的营养价值,本发明在发酵的过程中还引入了羧甲基纤维素钙,而加入的海蓬子中则具有丰富的维生素c,其可以有效的促进钙离子的吸收利用,本发明加入的薄荷、大青叶都具有很好的清热效果,本发明将梅菜扣肉采用发酵乳汁处理,有效的提高了方便食品的贮存稳定性,延长了保质期。本发明首先将五花肉在水中加热软化,然后采用营养竹盐浸膏中浸润,对五花肉进行了腌制处理,有效的提高了方便食品的保质期限,同时营养浸膏中还含有蔗糖酯,其具有很好的渗透性,能够提高营养物质对肉基体的渗透效果,提高成品的营养价值,降低营养物质的流失。
具体实施方式
为详细说明技术方案的技术内容、构造特征、所实现目的及效果,以下结合具体实施例详予说明。
实施例一
一种清热梅菜扣肉方便食品,它包括下述重量份的原料:
薄荷3、大青叶2、梅菜24、溪黄草1、发酵乳汁10、海蓬子2、五花肉90。
所述的发酵乳汁的制备方法,包括以下步骤:
(1)取2重量份的葛根,加入到其重量10倍的无水乙醇中,搅拌均匀,在65℃下保温搅拌40分钟,过滤,得提取液;
(2)取7重量份的南瓜,加水煮熟,打浆,与上述提取液混合,搅拌均匀,加入0.1重量份的羧甲基纤维素钙、7重量份的豆豉,搅拌均匀,蒸馏除去乙醇,加水,调节固含量为15%,搅拌均匀,得分散液;
(3)将椰子在顶部开孔,取出椰汁,加入上述分散液,加入分散液重量2%的乳酸菌,在30℃下密封保温20小时,出料,即得所述发酵乳汁。
一种清热梅菜扣肉方便食品的制备方法,包括以下步骤:
(1)取五花肉,先置于汤锅中中火煮3分钟,取出,置于营养竹盐浸膏中浸润10小时,取出后再置于汤锅中,煮透,加老抽、油炸上色,再切成肉片,冷却;
(2)取海蓬子、溪黄草混合,加入到混合料重量10倍的无水乙醇中,搅拌均匀,在60℃下保温搅拌30分钟,蒸馏除去乙醇,得提取物;
(3)取薄荷、大青叶混合,加入到混合料重量60倍的水中,加入梅菜,加热至沸腾,加入上述冷却后的肉片,加热至水干,出料冷却,喷淋上述发酵乳汁,即得所述清热梅菜扣肉方便食品。
所述的营养竹盐浸膏是由下述重量份的原料组成的:
竹盐5、蔗糖酯1、红枣30、糯米粉3、板蓝根1、玫瑰花瓣2、酵母粉0.1、芦荟1。
所述的营养竹盐浸膏的制备方法,包括以下步骤:
(1)取红枣去皮、去核,加30倍水打浆,加入糯米粉,加热至90℃,保温15-20分钟,冷却至常温,得米枣液;
(2)取芦荟、板蓝根、玫瑰花瓣混合,加入到混合料重量50倍的水中,加热至沸腾,保持沸腾10分钟,过滤,得提取液;
(3)取上述米枣液、提取液混合,搅拌均匀,加入酵母粉,30℃下密封保温6小时,出料,加入竹盐、蔗糖酯,搅拌均匀,即得所述营养竹盐浸膏。
实施例二
一种清热梅菜扣肉方便食品,它包括下述重量份的原料:
薄荷4、大青叶3、梅菜30、溪黄草2、发酵乳汁12、海蓬子3、五花肉100。
所述的发酵乳汁的制备方法,包括以下步骤:
(1)取3重量份的葛根,加入到其重量13倍的无水乙醇中,搅拌均匀,在70℃下保温搅拌50分钟,过滤,得提取液;
(2)取10重量份的南瓜,加水煮熟,打浆,与上述提取液混合,搅拌均匀,加入0.3重量份的羧甲基纤维素钙、10重量份的豆豉,搅拌均匀,蒸馏除去乙醇,加水,调节固含量为20%,搅拌均匀,得分散液;
(3)将椰子在顶部开孔,取出椰汁,加入上述分散液,加入分散液重量3%的乳酸菌,在35℃下密封保温35小时,出料,即得所述发酵乳汁。
一种清热梅菜扣肉方便食品的制备方法,包括以下步骤:
(1)取五花肉,先置于汤锅中中火煮5分钟,取出,置于营养竹盐浸膏中浸润15小时,取出后再置于汤锅中,煮透,加老抽、油炸上色,再切成肉片,冷却;
(2)取海蓬子、溪黄草混合,加入到混合料重量13倍的无水乙醇中,搅拌均匀,在65℃下保温搅拌40分钟,蒸馏除去乙醇,得提取物;
(3)取薄荷、大青叶混合,加入到混合料重量74倍的水中,加入梅菜,加热至沸腾,加入上述冷却后的肉片,加热至水干,出料冷却,喷淋上述发酵乳汁,即得所述清热梅菜扣肉方便食品。
所述的营养竹盐浸膏是由下述重量份的原料组成的:
竹盐8、蔗糖酯2、红枣30、糯米粉5、板蓝根2、玫瑰花瓣2、酵母粉0.2、芦荟2。
所述的营养竹盐浸膏的制备方法,包括以下步骤:
(1)取红枣去皮、去核,加40倍水打浆,加入糯米粉,加热至95℃,保温20分钟,冷却至常温,得米枣液;
(2)取芦荟、板蓝根、玫瑰花瓣混合,加入到混合料重量60倍的水中,加热至沸腾,保持沸腾12分钟,过滤,得提取液;
(3)取上述米枣液、提取液混合,搅拌均匀,加入酵母粉,35℃下密封保温9小时,出料,加入竹盐、蔗糖酯,搅拌均匀,即得所述营养竹盐浸膏。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者终端设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者终端设备所固有的要素。在没有更多限制的情况下,由语句“包括……”或“包含……”限定的要素,并不排除在包括所述要素的过程、方法、物品或者终端设备中还存在另外的要素。此外,在本文中,“大于”、“小于”、“超过”等理解为不包括本数;“以上”、“以下”、“以内”等理解为包括本数。
尽管已经对上述各实施例进行了描述,但本领域内的技术人员一旦得知了基本创造性概念,则可对这些实施例做出另外的变更和修改,所以以上所述仅为本发明的实施例,并非因此限制本发明的专利保护范围,凡是利用本发明说明书内容所作的等效结构或等效流程变换,或直接或间接运用在其他相关的技术领域,均同理包括在本发明的专利保护范围之内。
Claims (5)
1.一种清热梅菜扣肉方便食品,其特征在于,它包括下述重量份的原料:
薄荷3-4、大青叶2-3、梅菜24-30、溪黄草1-2、发酵乳汁10-12、海蓬子2-3、五花肉90-100。
2.根据权利要求1所述的一种清热梅菜扣肉方便食品,其特征在于,所述的发酵乳汁的制备方法,包括以下步骤:
(1)取2-3重量份的葛根,加入到其重量10-13倍的无水乙醇中,搅拌均匀,在65-70℃下保温搅拌40-50分钟,过滤,得提取液;
(2)取7-10重量份的南瓜,加水煮熟,打浆,与上述提取液混合,搅拌均匀,加入0.1-0.3重量份的羧甲基纤维素钙、7-10重量份的豆豉,搅拌均匀,蒸馏除去乙醇,加水,调节固含量为15-20%,搅拌均匀,得分散液;
(3)将椰子在顶部开孔,取出椰汁,加入上述分散液,加入分散液重量2-3%的乳酸菌,在30-35℃下密封保温20-35小时,出料,即得所述发酵乳汁。
3.一种如权利要求1所述的清热梅菜扣肉方便食品的制备方法,其特征在于,包括以下步骤:
(1)取五花肉,先置于汤锅中中火煮3-5分钟,取出,置于营养竹盐浸膏中浸润10-15小时,取出后再置于汤锅中,煮透,加老抽、油炸上色,再切成肉片,冷却;
(2)取海蓬子、溪黄草混合,加入到混合料重量10-13倍的无水乙醇中,搅拌均匀,在60-65℃下保温搅拌30-40分钟,蒸馏除去乙醇,得提取物;
(3)取薄荷、大青叶混合,加入到混合料重量60-74倍的水中,加入梅菜,加热至沸腾,加入上述冷却后的肉片,加热至水干,出料冷却,喷淋上述发酵乳汁,即得所述清热梅菜扣肉方便食品。
4.根据权利要求3所述的一种清热梅菜扣肉方便食品的制备方法,其特征在于,所述的营养竹盐浸膏是由下述重量份的原料组成的:
竹盐5-8、蔗糖酯1-2、红枣30-40、糯米粉3-5、板蓝根1-2、玫瑰花瓣2-3、酵母粉0.1-0.2、芦荟1-2。
5.根据权利要求4所述的一种清热梅菜扣肉方便食品的制备方法,其特征在于,所述的营养竹盐浸膏的制备方法,包括以下步骤:
(1)取红枣去皮、去核,加30-40倍水打浆,加入糯米粉,加热至90-95℃,保温15-20分钟,冷却至常温,得米枣液;
(2)取芦荟、板蓝根、玫瑰花瓣混合,加入到混合料重量50-60倍的水中,加热至沸腾,保持沸腾10-12分钟,过滤,得提取液;
(3)取上述米枣液、提取液混合,搅拌均匀,加入酵母粉,30-35℃下密封保温6-9小时,出料,加入竹盐、蔗糖酯,搅拌均匀,即得所述营养竹盐浸膏。
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