CN108354133A - 一种葛根猪肉饼的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种葛根猪肉饼的制作方法,包括以下步骤:a原料肉预处理后,瘦肉和肥膘分别用绞肉机绞碎,然后所有原料放入搅拌机中先低速搅拌,再高速搅拌各一分钟,使之均匀混合,然后在搅拌机中放入辅料,最后进行搅拌,使各种原料混合均匀成葛根猪肉糜;b搅拌过程中添加冰水,控制馅料温度保持在10℃以下;c然后用肉饼磨具成型,接着放入烤箱中,温度设定190‑200℃,烤制时间设定10‑15分钟;d然后将葛根猪肉饼冷却至室温并及时速冻;e将速冻好的葛根猪肉饼进行真空包装,然后将成品放入‑18℃以下冷冻库储藏。本发明操作简单,口感独特,并添加了葛根粉,具有多种保健功能,故有降压、降脂等功效。
Description
技术领域
本发明涉及食品加工技术领域,具体的说是一种葛根猪肉饼的制作方法。
背景技术
现有肉饼的配方,大多以瘦肉和肥膘混合为主,添加一定比例的香辛料进行调味,虽然口味很受欢迎,但是从营养的角度来讲,由于肉饼脂肪含量高,长期食用对人体健康不利。现代的人们都很重视日常饮食的保健和营养,强调“药食同源”,“药补不如食补”的观念深入人心,但目前现有的肉饼品种中缺乏安全可靠的药、食两用新食材,缺少功能保健特色突出的产品。而葛根粉是葛根磨碎之后的粉状物质,营养成分非常丰富。除含有大量的淀粉外,葛根粉中还有氨基酸、膳食纤维、丰富的葛根苷类、三萜皂苷类、生物碱异黄酮等保健成分以及人体所需的多种微量元素,如铁、钙、铜、硒等矿物质,经常食用葛根不仅能提高免疫力、增强体质,还有美容、长寿、降血糖、血脂等的功效。葛根粉无毒无异味,不仅出粉率高,口感好,品质也极优。其中含支链淀粉 21%,因此具有良好的糊化性能和膨化性能,加工效果要比普通的红薯粉、马铃薯粉、木薯粉等好得多。
中国专利申请号201310163612公开了“一种肉饼的制作方法”,其特征是:先将梅干菜用冷水泡一下,然后将水分挤干;再将五花肉切丝,将肉丝用料酒调均,加入味精、白糖、鸡精粉、香油、花生油调匀,然后加入梅干菜调匀,将面粉加入适量的冷水活成软硬适中的面团,做成面剂,将面剂擀成薄饼,把馅料包入,收口做成饼状,将做好的肉饼放入电饼铛内,温度调制上温160度,下温180度,烙12分钟即可。其制作方法简单,口味独特,皮薄馅多,营养丰富,但是经常食用梅干菜肉饼,达不到人们常说的“药食同源”的效果,而且猪肉饼里含有脂肪和胆固醇比较高,食用过多容易患高血压,高血脂。中国专利申请号02134035公开了一种“葛根全粉”,涉及一种用天然植物来制取的保健食品,它是将葛根原料经去皮、切片、干燥、粉碎、去纤维、膨化、再粉碎后、加入精米粉,蔗糖粉及添加剂配制而成,各组成部分的重量百分比为:葛根粉85~90%,精米粉5~10%,蔗糖粉10~15%,添加剂5~9%。本发明具有可保持葛根原有的清香凉郁的风味及各种有效成分,食用方便,对冠心病、高血压、动脉硬化等疾病有显著疗效等优点。由于采用干法加工,使葛根的黄铜等有效物质得到很好的保留,且在加入添加剂蔗糖脂肪酸脂及卵磷脂后,可使其速溶于冷热水中,不结疙瘩,故食用非常方便,但是虚寒者忌用以及胃寒呕吐者慎用。而在猪肉饼中加入葛根粉,使得葛根粉中凉性特点得到改善,并且达到降低血压、血脂,养肝明目,防治视网膜病变等并发症,还可预防贫血症状。
本发明的目的就是针对上述现有技术存在的不足,提高现有肉饼的档次,丰富其营养,增加其保健功能,达到人们所说的“药食同源”的效果。
发明内容
本发明所要解决的技术问题是提供一种葛根肉饼的制作方法,其制作方法简单,口味适中,营养丰富,解决了目前现有的肉饼品种中缺乏安全可靠的药、食两用新食材,缺少功能保健特色突出的产品的问题。
为解决上述技术问题,本发明采用的技术方案如下:
一种葛根猪肉饼的制作方法,其特征在于,制作步骤如下:
a、原料肉预处理后,瘦肉和肥膘分别用绞肉机绞碎,然后所有原料放入搅拌机中先低速搅拌,再高速搅拌各一分钟,使之均匀混合,然后在搅拌机中放入复合保水剂1-2重量份、增稠剂6-8重量份和增香剂1-2重量份的辅料,最后进行搅拌,使各种原料混合均匀成葛根粉猪肉糜;
b、搅拌过程中添加冰水,控制馅料温度保持在10℃以下;
c、然后用肉饼磨具成型,接着放入烤箱中,温度设定190 - 200℃,烤制时间设定10 -15分钟;
d、然后将葛根猪肉饼冷却至室温并及时速冻;
e、将速冻好的葛根猪肉饼进行真空包装,然后将成品放入-18℃以下冷冻库储藏。
所述制作葛根粉猪肉糜的材料包括:猪腿肉50-70重量份、猪背膘20-30重量份、葛根全粉2-4重量份、食盐2-3重量份、料酒2-3重量份、白砂糖1.5-2重量份、冰水20-30重量份、肉豆蔻0.08-1重量份、黑胡椒0.3-0.5重量份、洋葱粉0.3-0.5重量份、姜粉0.15-0.2重量份、酱油0.5-1重量份和味精0.2-0.3重量份。
所述制作葛根粉猪肉糜的材料具体为:猪腿肉60重量份、猪背膘25重量份、葛根全粉3重量份、食盐2.5重量份、料酒2.5重量份、白砂糖1.75重量份、冰水25重量份、肉豆蔻0.09重量份、黑胡椒0.4重量份、洋葱粉0.4重量份、姜粉0.175重量份、酱油0.75重量份和味精0.25重量份。
所述辅料具体为:复合保水剂1.5重量份、增稠剂7重量份和增香剂1.5重量份。
步骤d中,所述的室温值为25℃,速冻时间为30min。
具体来说,本发明有益效果为:本发明提供一种葛根猪肉饼的制作方法,操作简单,口感独特,而且搅拌过程中又加入冰水,是为了降低温度,防止肉蛋白变性。产品中添加一定量的葛根粉,具有多种保健功能,既提高了肉饼这种产品的档次,又丰富了其营养。葛根味甜、性凉,由于与猪肉相混合,使得葛根的凉性降低,虚寒者以及胃寒呕吐者都可以食用。有解表腠理,退热透疹的功效,还有生津止渴,升阳止泻的作用。经常用来治疗刚发病不久的发烧感冒,肌肉僵硬经脉不通、体内阴虚、脾虚泄泻,降低血压等。又因其含有氨基酸、膳食纤维、铁、钙、铜和硒等矿物质,故有提高免疫力、增强体质、美容、长寿、提高抵抗力和抗癌等功效。
具体实施方式
通过以下实施例对本发明的一种葛根猪肉饼的制作方法作进一步的说明。
实施例1:
本实施例的一种葛根猪肉饼的制作方法,按以下步骤进行:
1、制作葛根粉猪肉糜的材料包括以下组成:猪腿肉70g、猪背膘30g、葛根全粉4g、盐3g、料酒3ml、白砂糖2g、冰水30ml、肉豆蔻1g、黑胡椒0.5g、洋葱粉0.5g、姜粉0.2g、酱油1ml和味精0.3g。
2、制作步骤:
a、原料肉预处理后,瘦肉和肥膘分别用绞肉机绞碎,然后所有原料放入搅拌机中先低速搅拌,再高速搅拌各一分钟,使之均匀混合,然后在搅拌机中放入复合保水剂2g、增稠剂8g和增香剂2g的辅料,最后进行搅拌,使各种原料混合均匀成葛根粉猪肉糜;
b、搅拌过程中添加冰水,控制馅料温度保持在10℃以下;
c、然后用肉饼磨具成型,接着放入烤箱中,温度设定190 - 200℃,烤制时间设定10 -15分钟;
d、然后将葛根猪肉饼冷却至室温并及时速冻;
e、将速冻好的葛根猪肉饼进行真空包装,然后将成品放入 -18℃以下冷冻库储藏。
实施例2:
本实施例的一种葛根猪肉饼的制作方法,按以下步骤进行:
1、制作葛根粉猪肉糜的材料包括以下组成:猪腿肉50g、猪背膘20g、葛根全粉2g、食盐2g、料酒2ml、白砂糖1.5g、冰水20ml、肉豆蔻0.08g、黑胡椒0.3g、洋葱粉0.3g、姜粉0.15g、酱油0.5ml和味精0.2g。
2、制作步骤:
a、原料肉预处理后,瘦肉和肥膘分别用绞肉机绞碎,然后所有原料放入搅拌机中先低速搅拌,再高速搅拌各一分钟,使之均匀混合,然后在搅拌机中放入复合保水剂1g、增稠剂6g和增香剂1g的辅料,最后进行搅拌,使各种原料混合均匀成葛根粉猪肉糜;
b、搅拌过程中添加冰水,控制馅料温度保持在10℃以下;
c 、然后用肉饼磨具成型,接着放入烤箱中,温度设定190 - 200℃,烤制时间设定10 -15分钟;
d、然后将葛根猪肉饼冷却至室温并及时速冻;
e 、将速冻好的葛根猪肉饼进行真空包装,然后将成品放入 -18℃以下冷冻库储藏。
实施例3:
本实施例的一种葛根猪肉饼的制作方法,按以下步骤进行:
1、制作葛根粉猪肉糜的材料包括以下组成:猪腿肉60g、猪背膘25g、葛根全粉3g、食盐2.5g、料酒2.5ml、白砂糖1.75g、冰水25ml、肉豆蔻0.09g、黑胡椒0.4g、洋葱粉0.4g、姜粉0.175g、酱油0.75ml和味精0.25g。
2、制作步骤:
a、原料肉预处理后,瘦肉和肥膘分别用绞肉机绞碎,然后所有原料放入斩拌机中先低速搅拌,再高速搅拌各一分钟,使之均匀混合,然后在搅拌机中放入复合保水剂1.5g、增稠剂7g和增香剂1.5g的辅料,最后进行搅拌,使各种原料混合均匀成葛根粉猪肉糜;
b、搅拌过程中添加冰水,控制馅料温度保持在10℃以下;
c、然后用肉饼磨具成型,接着放入烤箱中,温度设定190 - 200℃,烤制时间设定10 -15分钟;
d、然后将葛根猪肉饼冷却至室温并及时速冻;
e、将速冻好的葛根猪肉饼进行真空包装,然后将成品放入 -18℃以下冷冻库储藏。
本发明涉及的其它未说明部分与现有技术相同。
Claims (5)
1.一种葛根猪肉饼的制作方法,其特征在于,制作步骤如下:
a、原料肉预处理后,瘦肉和肥膘分别用绞肉机绞碎,然后所有原料放入搅拌机中先低速搅拌,再高速搅拌各一分钟,使之均匀混合,然后在搅拌机中放入复合保水剂1-2重量份、增稠剂6-8重量份和增香剂1-2重量份的辅料,最后进行搅拌,使各种原料混合均匀成葛根粉猪肉糜;
b、搅拌过程中添加冰水,控制馅料温度保持在10℃以下;
c、然后用肉饼磨具成型,接着放入烤箱中,温度设定190 - 200℃,烤制时间设定10 -15分钟;
d、然后将葛根猪肉饼冷却至室温并及时速冻;
e、将速冻好的葛根猪肉饼进行真空包装,然后将成品放入 -18℃以下冷冻库储藏。
2.根据权利要求 1 所述的一种葛根猪肉饼的制作方法,其特征在于,所述制作葛根粉猪肉糜的材料包括:猪腿肉50-70重量份、猪背膘20-30重量份、葛根全粉2-4重量份、食盐2-3重量份、料酒2-3重量份、白砂糖1.5-2重量份、冰水20-30重量份、肉豆蔻0.08-1重量份、黑胡椒0.3-0.5重量份、洋葱粉0.3-0.5重量份、姜粉0.15-0.2重量份、酱油0.5-1重量份和味精0.2-0.3重量份。
3.根据权利要求 2 所述的一种葛根猪肉饼的制作方法,其特征在于,所述制作葛根粉猪肉糜的材料具体为:猪腿肉60重量份、猪背膘25重量份、葛根全粉3重量份、食盐2.5重量份、料酒2.5重量份、白砂糖1.75重量份、冰水25重量份、肉豆蔻0.09重量份、黑胡椒0.4重量份、洋葱粉0.4重量份、姜粉0.175重量份、酱油0.75重量份和味精0.25重量份。
4.根据权利要求1 所述的一种葛根猪肉饼的制作方法,其特征在于,所述辅料具体为:复合保水剂1.5重量份、增稠剂7重量份和增香剂1.5重量份。
5.根据权利要求1 所述的一种葛根猪肉饼的制作方法,其特征在于:步骤d中,所述的室温值为25℃,速冻时间为30min。
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