CN108925878A - 一种鱼香肉丝的制作方法 - Google Patents
一种鱼香肉丝的制作方法 Download PDFInfo
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- 235000015277 pork Nutrition 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
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- 240000002234 Allium sativum Species 0.000 claims abstract description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000004611 garlic Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 14
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- 239000011425 bamboo Substances 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- 241000233866 Fungi Species 0.000 claims abstract description 12
- 235000014347 soups Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
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- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 241000234282 Allium Species 0.000 claims abstract 3
- 240000004160 Capsicum annuum Species 0.000 claims abstract 3
- 150000003839 salts Chemical class 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 235000014101 wine Nutrition 0.000 claims description 5
- 244000268590 Euryale ferox Species 0.000 claims description 3
- 240000005819 Magnolia denudata Species 0.000 claims description 3
- 235000016094 Magnolia denudata Nutrition 0.000 claims description 3
- 239000002199 base oil Substances 0.000 claims description 3
- 238000004061 bleaching Methods 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- DEDOPGXGGQYYMW-UHFFFAOYSA-N molinate Chemical compound CCSC(=O)N1CCCCCC1 DEDOPGXGGQYYMW-UHFFFAOYSA-N 0.000 claims description 3
- 238000003672 processing method Methods 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 12
- 244000291564 Allium cepa Species 0.000 description 10
- 241001330002 Bambuseae Species 0.000 description 9
- 240000008574 Capsicum frutescens Species 0.000 description 7
- 235000002566 Capsicum Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 239000006002 Pepper Substances 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 240000003889 Piper guineense Species 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
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- 239000000843 powder Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及食品加工方法，尤其涉及鱼香肉丝的制作方法。本发明公开了一种鱼香肉丝的制作方法，把：里脊、冬笋、黑木耳、胡萝卜、玉兰片、葱、蒜、姜、剁椒、肉汤（或水）经过腌制、炒等工序制成，制作方法简单容易掌握。
Description
技术领域
本发明涉及食品加工方法，尤其涉及鱼香肉丝的制作方法。
背景技术
鱼香肉丝是一道特色传统名菜，以鱼香调味而得名，属川菜。主料为猪肉、黑木耳，辅料因做法而各异，但多为胡萝卜、竹笋、辣椒等。猪肉选用三成肥、七成瘦的切丝滑炒，吃起来肉丝质地鲜嫩。成菜色红润、肉嫩、质鲜、富鱼香味。其鱼香味并不来自鱼，而是由泡红辣椒、葱、姜、蒜、糖、盐、酱油等调味品调制而成。
发明内容
本发明涉及食品加工方法，尤其涉及鱼香肉丝的制作方法。
一种鱼香肉丝的制作方法，把：里脊、冬笋、黑木耳、胡萝卜、玉兰片、葱、蒜、姜、剁椒、肉汤（或水）按照一定配比经过腌制、炒等工序制成，按照下列工序制作：
1.将泡发的黑木耳切丝，玉兰片切丝，猪瘦肉切丝，葱姜蒜切末；
2.将肉丝用少许盐、料酒和淀粉将肉丝稍腌，并将淀粉、盐、白糖、醋、生抽、肉汤（或水）兑成调味汁；
3.热锅下冷油，油温热后，下肉丝迅速划炒散开；
4.炒至肉色变白后用铲子将肉丝拨在锅边（或盛出），底油加自制剁椒、蒜末、姜末炒香；
5.将肉丝翻炒均匀；
6.加入事先绰水后的胡萝卜丝煸炒一分钟左右；
7.然后下入玉兰丝和黑木耳丝大火煸炒片刻；
8.倒入芡汁。待汤汁粘稠时加葱花翻炒均匀即可。
具体实施方法
实施例1、
食材：里脊、青笋、黑木耳、胡椒粉、料酒、大蒜、生姜、大葱、豆瓣、生抽、淀粉、鸡蛋、花椒粒、辣椒、水、盐、白糖。
制作：
1.猪通脊切丝，用盐、料酒、鸡蛋清、淀粉腌制；
2.青笋切条，姜和蒜一比一切沫备用；
3.单独切姜蒜沫、葱花、干辣椒、干花椒备用；
4.在姜蒜沫里加入米醋、白糖、生抽、淀粉、盐；
5.用前面准备好的葱姜蒜干辣椒干花椒炝锅，出香后小火倒入豆瓣，炒出红油；
6.下入肉丝翻炒，直到肉丝完全变色；
7.肉丝全变色后，下入青笋和木耳，略微翻炒使调料均匀；
8.倒入鱼香汁，大火收汁快速翻锅，使鱼香汁沾到每个菜上；
9.收汁完毕加入一点点香油就可以起锅了。
实施例2、
食材：猪瘦肉、冬笋、黑木耳、胡萝卜、葱、蒜、姜、自制剁椒、肉汤（或水）、盐、糖、醋、生抽、淀粉。
制作：
1.将泡发的黑木耳切丝，玉兰片切丝，猪瘦肉切丝，葱姜蒜切末；
2.用少许盐、料酒和淀粉将肉丝稍腌，并将淀粉、盐、白糖、醋、生抽、肉汤（或水）兑成调味汁；
3.热锅下冷油，油温热后，下肉丝迅速划炒散开；
4.炒至肉色变白后用铲子将肉丝拨在锅边，底油加自制剁椒、蒜末、姜末炒香，将肉丝翻炒均匀；
5.加入事先焯水后的胡萝卜丝煸炒一分钟左右；
6.然后下入玉兰丝和黑木耳丝大火煸炒片刻，倒入芡汁，待汤汁粘稠时加葱花翻炒均匀即可。
Claims (1)
1.一种鱼香肉丝的制作方法，把：里脊、冬笋、黑木耳、胡萝卜、玉兰片、葱、蒜、姜、剁椒、肉汤（或水）按照一定配比经过腌制、炒等工序制成，按照下列工序制作：
（1）将泡发的黑木耳切丝，玉兰片切丝，猪瘦肉切丝，葱姜蒜切末；
（2）将肉丝用少许盐、料酒和淀粉将肉丝稍腌，并将淀粉、盐、白糖、醋、生抽、肉汤（或水）兑成调味汁；
（3）热锅下冷油，油温热后，下肉丝迅速划炒散开；
（4）炒至肉色变白后用铲子将肉丝拨在锅边（或盛出），底油加自制剁椒、蒜末、姜末炒香；
（5）将肉丝翻炒均匀；
（6）加入事先绰水后的胡萝卜丝煸炒一分钟左右；
（7）然后下入玉兰丝和黑木耳丝大火煸炒片刻；
（8）倒入芡汁。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111329001A (zh) * | 2020-03-04 | 2020-06-26 | 湖北神丹健康食品有限公司 | 一种鱼香肉丝蛋干方便菜肴及其生产方法 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111329001A (zh) * | 2020-03-04 | 2020-06-26 | 湖北神丹健康食品有限公司 | 一种鱼香肉丝蛋干方便菜肴及其生产方法 |
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Application publication date: 20181204 |