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川味辣椒油腌猪肩肉

川味辣椒油腌猪肩肉
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营养成分表

每份 900 克

% 每日参考值基于 2000 千卡饮食

卡路里 2240 kcal
100% DV
总脂肪 171.0g
100% DV
单不饱和脂肪86.0g
多不饱和脂肪18.0g
饱和脂肪58.0g
反式脂肪1.4g
总碳水化合物 18.0g
6% DV
膳食纤维2.0g
淀粉10.0g
糖6.0g
蛋白质 153.0g
100% DV
动物蛋白153.0g

关于

这道川味猪肩肉以蒜、辣椒油、酱油、辣椒碎和香料腌制，主体是大块生猪肩肉。每份900克含2240卡路里、153克蛋白质、18克碳水和171克脂肪；碳水主要来自腌料，整体呈现高蛋白、高脂肪、低碳水特点。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素18.0mcg60%
胆碱780.0mg142%
叶酸36.0mcg9%
烟酸34.0mg213%
泛酸8.1mg162%
维生素B22.1mg162%
维生素B17.2mg600%
维生素A18.0mcg2%
维生素B126.3mcg263%
维生素B65.4mg318%
维生素C4.5mg5%
维生素D1.8mcg9%
维生素E1.9mg13%
维生素K10.0mcg8%

矿物质

营养素含量DV%半衰期
钙95.0mg10%
铜540.0mcg60%
铁8.7mg48%
镁155.0mg37%
磷1710.0mg244%
钾2550.0mg54%
硒315.0mcg573%
钠2850.0mg124%
锌19.5mg177%

四川风味辣椒油腌猪肩肉

一道风味浓郁、咸香十足的腌制猪肉菜肴，使用大蒜、酱油、辣椒油和暖香香料调味。仅当猪肉在处理上符合安全规范且来源适合生食时，才建议作为生腌料理食用；否则应充分加热后食用。

Ingredients
  • 猪肩肉：750 g

  • 大蒜：30 g

  • 辣椒油：60 ml

  • 酱油：40 ml

  • 辣椒碎：5 g

  • 黑胡椒：3 g

  • 盐：7 g

  • 糖：5 g


    • 总重量：900 g

    Instructions
  • 1. 将大蒜切成细末。

  • 2. 在碗中混合大蒜、辣椒油、酱油、辣椒碎、黑胡椒、盐和糖。

  • 3. 加入猪肩肉，充分拌匀，使其均匀裹上腌料。

  • 4. 盖好后放入冰箱腌制至少 2 小时，最好过夜。

  • 5. 若作为生腌料理食用，可冷藏后或回温至室温食用；若需要熟食，则在食用前将猪肉彻底煮熟。


    • 准备时间：15 分钟
    烹饪时间：0 分钟，或若加热则为 25 至 35 分钟

    Helpful tips
  • 注意控制盐量，因为酱油和辣椒油本身已经带有咸味。

  • 为获得最佳风味，建议在腌制前将猪肉切成薄片。

  • 如果要加热食用，务必确保猪肉中心温度达到安全标准后再上桌。
    • 生酮饮食低碳水饮食无乳制品无麸质
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