CN111567742A - 一种川味粉蒸肉粽子的制作方法 - Google Patents
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- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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Abstract
本发明公开了一种川味粉蒸肉粽子的制作方法,所述制作方法如下:蒸肉粉配方:籼米300g,糯米100g,二荆条干辣椒20克,八角10g,干花椒5g,小茴香5g;蒸肉粉制备:A.备用锅加热,倒入籼米、糯米、干辣椒、八角、花椒、小茴香;中火炒至;籼米、糯米炒制微黄,各种原料散发出香味即可;B.将上述炒好的原料晾凉备用;C.将晾凉的原料粉粹成带颗粒的米粉;本发明的有益效果是:糯米、籼米炒制工艺及香料焙烤工艺解决市面上蒸肉粉香味不足的问题;五花肉用料紧采用猪精品五花三线肉,解决五花肉瘦肉不柴,咀嚼感差的难题;糯米中加入新鲜青豆,增加豆类的清香,成功体现粽子粉蒸肉糯不腻的特色;糯米中加入坚果仁,有助于增加川味粉蒸肉粽的养生效果。
Description
技术领域
本发明属于粽子制作技术领域,具体涉及一种川味粉蒸肉粽子的制作方法。
背景技术
粽子,由粽叶包裹糯米蒸制而成,是中华民族传统节庆食物之一。
现有的川味粉蒸肉粽子制作方法如下:
蒸肉粉的制作:将糯米,籼米,干辣椒、花椒、八角、小茴香等香辛料磨制成带一定颗粒状的混合米粉;
五花肉洗净切条(长10cm;宽6cm;厚0.6cm)备用;
五花肉生胚制作:将五花肉里加入郫县豆瓣、酿造酱油、料酒、姜粒、白砂糖、味精等辅料拌匀备用;
糯米洗净、晾干加入酿造酱油、食用盐码味备用;
裹粽:将码料糯米、五花肉裹制成粽备用;
煮粽:将裹制成型粽子入锅煮制透熟;
成品:煮制成熟的粽子包装或不包装袋子销售。
现有川味粉蒸肉粽子制作存在着以下方面的不足:
蒸肉粉的制作:糯米、籼米主料未经炒制,香辛料未经焙烤,使得蒸肉粉香味不足;
五花肉选肉:各家制作五花肉或考虑成本或考虑操作,所选五花肉质量良莠不齐,是制作粉蒸肉的弊端之一;
五花肉码味:各家制作粉蒸肉调料用料不一,制作出来的粉蒸肉口味参差不齐;
粉蒸肉粽煮制杀菌后五花肉瘦肉柴而难以咀嚼,口感极差。
发明内容
本发明的目的在于提供一种川味粉蒸肉粽子的制作方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:一种川味粉蒸肉粽子的制作方法,所述制作方法如下:
步骤一:蒸肉粉配方:籼米300g,糯米100g,二荆条干辣椒20克,八角10g,干花椒5g,小茴香5g;
蒸肉粉制备:
A.备用锅加热,倒入籼米、糯米、干辣椒、八角、花椒、小茴香;中火炒至;籼米、糯米炒制微黄,各种原料散发出香味即可;
B.将上述炒好的原料晾凉备用;
C.将晾凉的原料粉粹成带颗粒的米粉;
步骤二:五花肉的选料:仅选猪精品三线五花肉;
步骤三:粉蒸肉粽的配方:糯米500g,五花肉300g,蒸肉粉100g,新鲜青豆75g,郫县豆瓣30g,酱油30g,腐乳汁20g,白糖20g,食用盐15g,料酒15g,粽叶20张,坚果仁75g;
步骤四:粉蒸肉粽的米料制作:将糯米淘洗干净;用清水浸泡15分钟后沥干水分备用;将沥干水分的糯米均匀拌入新鲜青豆、坚果仁、酱油、食用盐备用;
步骤五:粉蒸肉的制作:将五花肉切成净重35g的肉条备用;加入料酒、郫县豆瓣、腐乳汁、白糖、酿造酱油充分拌匀后均匀裹上蒸肉粉静置备用;
步骤六:裹粽:码料裹制成粽备用;
步骤七:煮粽:采取真空高温蒸煮工艺煮粽,煮制粽子熟透;
步骤八:真空包装及灭菌:采取真空高温杀菌工艺灭菌;
步骤九:成品:入箱或入袋或入礼盒。
作为本发明的一种优选的技术方案,所述步骤二中,从猪的第五、六胸椎间至腰椎部位切下去,去除猪肋排,呈五层夹花的腹部肉,得到猪精品三线五花肉。
作为本发明的一种优选的技术方案,所述步骤三中,坚果仁为核桃仁、腰果仁、巴旦木仁、榛子仁中的一种或几种。
作为本发明的一种优选的技术方案,所述步骤五中,裹上蒸肉粉静置2h备用。
作为本发明的一种优选的技术方案,所述步骤七中,采取真空高温(121℃)蒸煮工艺煮粽45min。
作为本发明的一种优选的技术方案,所述步骤八中,采取真空高温(121℃)杀菌工艺灭菌20min。
与现有技术相比,本发明的有益效果是:
(1)糯米、籼米炒制工艺及香料焙烤工艺解决市面上蒸肉粉香味不足的问题;
(2)五花肉用料紧采用猪精品五花三线肉,解决五花肉瘦肉不柴,咀嚼感差的难题;
(4)糯米中加入坚果仁,有助于增加川味粉蒸肉粽的养生效果。
附图说明
图1为本发明的制作工艺图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
请参阅图1,本发明提供一种技术方案:一种川味粉蒸肉粽子的制作方法,包括如下步骤:
步骤一:蒸肉粉配方:籼米300g,糯米100g,二荆条干辣椒20克,八角10g,干花椒5g,小茴香5g;干花椒采用汉源干花椒;
蒸肉粉制备:
A.备用锅加热,倒入籼米、糯米、干辣椒、八角、花椒、小茴香;中火炒至;籼米、糯米炒制微黄,各种原料散发出香味即可;
B.将上述炒好的原料晾凉备用;
C.将晾凉的原料粉粹成带颗粒的米粉;
步骤二:五花肉的选料:仅选猪精品三线五花肉;从猪的第五、六胸椎间至腰椎部位切下去,去除猪肋排,呈五层夹花的腹部肉,得到猪精品三线五花肉;
步骤三:粉蒸肉粽的配方:糯米500g,五花肉300g,蒸肉粉100g,新鲜青豆75g,郫县豆瓣30g,酱油30g,腐乳汁20g,白糖20g,食用盐15g,料酒15g,粽叶20张,坚果仁75g;坚果仁为核桃仁、腰果仁、巴旦木仁、榛子仁中的一种或几种;可根据喜好添加相应的坚果仁;坚果中富含不饱和脂肪及其他营养物,这些营养物质有助于改善血糖和胰岛素的平衡;坚果中含有对大脑神经细胞有益的维生素B1、B2、B6,维生素E及钙、磷、铁、锌,食用含有坚果的川味粉蒸肉粽对改善脑部营养有益处;
步骤四:粉蒸肉粽的米料制作:将糯米淘洗干净;用清水浸泡15分钟后沥干水分备用;将沥干水分的糯米均匀拌入新鲜青豆、坚果仁、酱油、食用盐备用;
步骤五:粉蒸肉的制作:将五花肉切成净重35g的肉条备用;加入料酒、郫县豆瓣、腐乳汁、白糖、酿造酱油充分拌匀后均匀裹上蒸肉粉静置2h备用;
步骤六:裹粽:码料裹制成粽备用;
步骤七:煮粽:采取真空高温(121℃)蒸煮工艺煮粽45min,煮制粽子熟透;
步骤八:真空包装及灭菌:采取真空高温(121℃)杀菌工艺灭菌20min;
步骤九:成品:入箱或入袋或入礼盒。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (6)
1.一种川味粉蒸肉粽子的制作方法,其特征在于:所述制作方法如下:
步骤一:蒸肉粉配方:籼米300g,糯米100g,二荆条干辣椒20克,八角10g,干花椒5g,小茴香5g;
蒸肉粉制备:
A.备用锅加热,倒入籼米、糯米、干辣椒、八角、花椒、小茴香;中火炒至;籼米、糯米炒制微黄,各种原料散发出香味即可;
B.将上述炒好的原料晾凉备用;
C.将晾凉的原料粉粹成带颗粒的米粉;
步骤二:五花肉的选料:仅选猪精品三线五花肉;
步骤三:粉蒸肉粽的配方:糯米500g,五花肉300g,蒸肉粉100g,新鲜青豆75g,郫县豆瓣30g,酱油30g,腐乳汁20g,白糖20g,食用盐15g,料酒15g,粽叶20张,坚果仁75g;
步骤四:粉蒸肉粽的米料制作:将糯米淘洗干净;用清水浸泡15分钟后沥干水分备用;将沥干水分的糯米均匀拌入新鲜青豆、坚果仁、酱油、食用盐备用;
步骤五:粉蒸肉的制作:将五花肉切成净重35g的肉条备用;加入料酒、郫县豆瓣、腐乳汁、白糖、酿造酱油充分拌匀后均匀裹上蒸肉粉静置备用;
步骤六:裹粽:码料裹制成粽备用;
步骤七:煮粽:采取真空高温蒸煮工艺煮粽,煮制粽子熟透;
步骤八:真空包装及灭菌:采取真空高温杀菌工艺灭菌;
步骤九:成品:入箱或入袋或入礼盒。
2.根据权利要求1所述的一种川味粉蒸肉粽子的制作方法,其特征在于:所述步骤二中,从猪的第五、六胸椎间至腰椎部位切下去,去除猪肋排,呈五层夹花的腹部肉,得到猪精品三线五花肉。
3.根据权利要求1所述的一种川味粉蒸肉粽子的制作方法,其特征在于:所述步骤三中,坚果仁为核桃仁、腰果仁、巴旦木仁、榛子仁中的一种或几种。
4.根据权利要求1所述的一种川味粉蒸肉粽子的制作方法,其特征在于:所述步骤五中,裹上蒸肉粉静置2h备用。
5.根据权利要求1所述的一种川味粉蒸肉粽子的制作方法,其特征在于:所述步骤七中,采取真空高温(121℃)蒸煮工艺煮粽45min。
6.根据权利要求1所述的一种川味粉蒸肉粽子的制作方法,其特征在于:所述步骤八中,采取真空高温(121℃)杀菌工艺灭菌20min。
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