CN103494226B - 一种荷花鸭肉肉松 - Google Patents
一种荷花鸭肉肉松 Download PDFInfo
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 28
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- 241000628997 Flos Species 0.000 title claims abstract description 16
- 235000006439 Lemna minor Nutrition 0.000 title abstract 5
- 244000242291 Lemna paucicostata Species 0.000 title abstract 5
- 235000013364 duck meat Nutrition 0.000 title abstract 5
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 18
- 235000019991 rice wine Nutrition 0.000 claims abstract description 14
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 9
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 9
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 244000020551 Helianthus annuus Species 0.000 claims abstract description 7
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 7
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- 240000001058 Sterculia urens Species 0.000 claims abstract description 7
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- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
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- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 229940059107 sterculia Drugs 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
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- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 235000015177 dried meat Nutrition 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 11
- 239000000284 extract Substances 0.000 claims description 9
- 239000010231 banlangen Substances 0.000 claims description 7
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 244000291414 Vaccinium oxycoccus Species 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
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- 239000000203 mixture Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000021028 berry Nutrition 0.000 abstract description 2
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- 239000000463 material Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
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- 235000013622 meat product Nutrition 0.000 description 3
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
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Abstract
一种荷花鸭肉肉松，由以下重量份原料组成：鸭脯肉180-220、草莓30-40、蔓越莓45-55、番茄20-30、莲子20-30、荷花20-30、山栀子4-5、板蓝根3-4、蒲公英4-5、胖大海4-5、八股绳3-4、向日葵叶3-4、柚子皮4-5、白砂糖20-50、黄酒70-90、米酒30-40、生姜10-20、蜂蜜20-30、食用盐10-40、鸡精20-35、芝麻油20-40、水适量。本发明的一种荷花鸭肉肉松，以鸭肉作为主原料，味道鲜美，添加草莓等浆果，增加了本发明的肉松的维生素以及膳食纤维的含量，还特别添加板蓝根、山栀子等具有清热解毒作用的中药材的有效成分，具有很好的清热解毒的功效。
Description
技术领域
本发明主要涉及食品及其工艺技术领域，尤其涉及一种荷花鸭肉肉松及其制备方法。
背景技术
市场上的即食肉食品的种类很少，基上是以生鲜肉为主，然而随着人们生活水平的提高，市场上单一的肉食品并不能满足人们的生活需求，且市售的即食肉食品的营养也是单一的，并没有体现其辅助的功效。
发明内容
本发明为了弥补已有技术的缺陷，提供一种荷花鸭肉肉松及其制备方法。
本发明是通过以下技术方案实现的：一种荷花鸭肉肉松，由以下重量份原料组成：鸭脯肉180-220、草莓30-40、蔓越莓45-55、番茄20-30、莲子20-30、荷花20-30、山栀子4-5、板蓝根3-4、蒲公英4-5、胖大海4-5、八股绳3-4、向日葵叶3-4、柚子皮4-5、白砂糖20-50、黄酒70-90、米酒30-40、生姜10-20、蜂蜜20-30、食用盐10-40、鸡精20-35、芝麻油20-40、水适量。
一种荷花鸭肉肉松的制备方法，包括以下步骤：
（1）将鸭脯肉洗净，做成丝状，置于锅中，加入荷花、黄酒、米酒、生姜，加热焖煮30-45分钟，将肉丝捞出；
（2）将草莓、蔓越莓、番茄、莲子洗净，打成浆汁，与所述蜂蜜，一起置于锅中，混合均匀，加热5-10分钟，并不断翻炒，得到酱汁，备用；
（3）将山栀子、板蓝根、蒲公英、胖大海、八股绳、向日葵叶、柚子皮用5-10倍量的水加热提取，将所得提取物喷雾干燥，得到中药粉末；
（4）将肉丝、酱汁、中药粉末混合置于锅中，加入食用盐、鸡精、芝麻油调味，加热翻炒，待肉丝蓬松即可。
本发明的优点是：本发明的一种荷花鸭肉肉松，以鸭肉作为主原料，味道鲜美，添加草莓等浆果，增加了本发明的肉松的维生素以及膳食纤维的含量，还特别添加板蓝根、山栀子等具有清热解毒作用的中药材的有效成分，具有很好的清热解毒的功效。
具体实施方式
一种荷花鸭肉肉松，由以下重量份原料组成：鸭脯肉180 Kg、草莓30 Kg、蔓越莓45 Kg、番茄20 Kg、莲子20 Kg、荷花20 Kg、山栀子4 Kg、板蓝根3 Kg、蒲公英4 Kg、胖大海4 Kg、八股绳3 Kg、向日葵叶3 Kg、柚子皮4 Kg、白砂糖20 Kg、黄酒70 Kg、米酒30 Kg、生姜10 Kg、蜂蜜20 Kg、食用盐10 Kg、鸡精20 Kg、芝麻油20 Kg、水适量。
一种荷花鸭肉肉松的制备方法，其特征在于，包括以下步骤：
（1）将鸭脯肉洗净，做成丝状，置于锅中，加入荷花、黄酒、米酒、生姜，加热焖煮45分钟，将肉丝捞出；
（2）将草莓、蔓越莓、番茄、莲子洗净，打成浆汁，与所述蜂蜜，一起置于锅中，混合均匀，加热8分钟，并不断翻炒，得到酱汁，备用；
（3）将山栀子、板蓝根、蒲公英、胖大海、八股绳、向日葵叶、柚子皮用7倍量的水加热提取，将所得提取物喷雾干燥，得到中药粉末；
（4）将肉丝、酱汁、中药粉末混合置于锅中，加入食用盐、鸡精、芝麻油调味，加热翻炒，待肉丝蓬松即可。
Claims (1)
1.一种荷花鸭肉肉松，其特征在于，由以下重量份原料组成：鸭脯肉180-220、草莓30-40、蔓越莓45-55、番茄20-30、莲子20-30、荷花20-30、山栀子4-5、板蓝根3-4、蒲公英4-5、胖大海4-5、八股绳3-4、向日葵叶3-4、柚子皮4-5、白砂糖20-50、黄酒70-90、米酒30-40、生姜10-20、蜂蜜20-30、食用盐10-40、鸡精20-35、芝麻油20-40、水适量；
所述的一种荷花鸭肉肉松的制备方法包括以下步骤：
（1）将鸭脯肉洗净，做成丝状，置于锅中，加入荷花、黄酒、米酒、生姜，加热焖煮30-45分钟，将肉丝捞出；
（2）将草莓、蔓越莓、番茄、莲子洗净，打成浆汁，与所述蜂蜜，一起置于锅中，混合均匀，加热5-10分钟，并不断翻炒，得到酱汁，备用；
（3）将山栀子、板蓝根、蒲公英、胖大海、八股绳、向日葵叶、柚子皮用5-10倍量的水加热提取，将所得提取物喷雾干燥，得到中药粉末；
（4）将肉丝、酱汁、中药粉末混合置于锅中，加入食用盐、鸡精、芝麻油调味，加热翻炒，待肉丝蓬松即可。
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932158B (zh) * | 2014-03-25 | 2015-03-11 | 合肥市龙乐食品有限公司 | 一种鸡骨补钙番茄酱及其制备方法 |
| CN103976376B (zh) * | 2014-04-08 | 2016-03-09 | 柳培健 | 一种果仁香浓养生肉松及其制备方法 |
| CN103976392B (zh) * | 2014-04-08 | 2015-12-09 | 柳培健 | 一种蓝莓百合肉松及其制备方法 |
| CN104172234A (zh) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | 一种椰奶海苔肉松 |
| CN104256690A (zh) * | 2014-07-19 | 2015-01-07 | 凤台县惠邦食品有限公司 | 一种茉莉花鸭肉粒 |
| CN105638567A (zh) * | 2016-02-19 | 2016-06-08 | 西充县百科有机种养殖有限公司 | 一种香葵鸡的饲养方法及饲料 |
| CN107183650A (zh) * | 2017-06-23 | 2017-09-22 | 高卓群 | 一种复合调味料及其制备方法 |
| CN108244545A (zh) * | 2018-02-07 | 2018-07-06 | 浙江心安食品有限公司 | 一种鳗鱼、鲅鱼肉松及其制备方法 |
| CN108477535A (zh) * | 2018-02-07 | 2018-09-04 | 浙江心安食品有限公司 | 一种鲫鱼、黑鱼肉松及其制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305811A (zh) * | 2008-06-19 | 2008-11-19 | 成都大学 | 一种富营养多肽肉松的加工方法 |
| CN102613586A (zh) * | 2012-04-23 | 2012-08-01 | 福建省厨师食品集团有限公司 | 一种高钙肉松及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101305811A (zh) * | 2008-06-19 | 2008-11-19 | 成都大学 | 一种富营养多肽肉松的加工方法 |
| CN102613586A (zh) * | 2012-04-23 | 2012-08-01 | 福建省厨师食品集团有限公司 | 一种高钙肉松及其制备方法 |
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