CN103494154A - 一种牛肉味烧烤调味料及其制备方法 - Google Patents
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Classifications
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
Abstract
本发明公开了一种牛肉味烧烤调味料，是由下述重量份的原料制成：鲜牛肉20-30、木瓜10-20、蓝莓15-20、薄荷10-15、金银花10-15、绿茶8-10、姜笋6-8、香辛料粉4-5、香菜粉2-3、胡椒粉20-24、食盐15-18、麦冬1-2、北风草2-3、玉蝴蝶2-3、金雀根1-2、山楂1-2、枸杞子2-4、芒果核1-2；本发明制作工艺简单，原料来源广泛，成本低廉，制得的成品具有浓郁的牛肉风味和水果清香，质地细腻，香辣爽口，营养均衡全面，在制作烧烤食品时能够极大的提香，去除异味，有效促进食欲，更有良好的健脾养胃功效。
Description
技术领域
本发明涉及一种调味品，尤其涉及一种牛肉味烧烤调味料及其制备方法。
背景技术
炎热夏天，在烧烤摊边喝啤酒边吃烧烤食物是一种享受，但吃烧烤时必不可少调味料，现有的调味料功能单一，口味单一，不能满足人们的需要；因此本发明提供一种牛肉味烧烤调味料。
发明内容
本发明克服了现有技术不足，提供了一种牛肉味烧烤调味料及其制备方法。
本发明是通过以下技术方案实现的：
一种牛肉味烧烤调味料，是由下述重量份的原料制成：
鲜牛肉20-30、木瓜10-20、蓝莓15-20、薄荷10-15、金银花10-15、绿茶8-10、姜笋6-8、香辛料粉4-5、香菜粉2-3、胡椒粉20-24、食盐15-18、麦冬1-2、北风草2-3、玉蝴蝶2-3、金雀根1-2、山楂1-2、枸杞子2-4、芒果核1-2。
一种牛肉味烧烤调味料制备方法，包括以下步骤：
（1）将鲜牛肉用淡盐水浸泡1-2小时，再用清水洗净沥干，与金银花、绿茶混合绞成糜，与3-4倍水搅拌均匀，小火慢炖50-60分钟，得到牛肉浆，加入浆重1-2%的木瓜蛋白酶，在55-60℃下酶解2-3小时，灭酶，过滤，得到酶解液；
（2）将木瓜去皮去核，蓝莓去蒂洗净，与薄荷混合粉碎，加入4-5倍沸水磨浆，冷却后加入浆重1-2%的果胶酶，在30-35℃下酶解3-4小时，灭酶，过滤，得到木瓜浆；
（3）将姜笋去皮切成片，送入蒸锅蒸熟，取出在60-70℃下烘干，磨成粉，得到姜粉；
（4）将麦冬、北风草、玉蝴蝶等中药原料混合粉碎，加入7-9倍清水煎煮40-50分钟，过80-100目滤网，滤液喷雾干燥，得到中药粉；
（5）将上述酶解液、木瓜浆混合，小火熬煮20-30分钟，离心分离，清液冷冻干燥，得到的冻干粉与姜粉、中药粉和剩余原料混合均匀，粉碎至100-120目细度，灭菌分装，得到成品。
与现有技术相比，本发明的优点是：
本发明制作工艺简单，原料来源广泛，成本低廉，制得的成品具有浓郁的牛肉风味和水果清香，质地细腻，香辣爽口，营养均衡全面，在制作烧烤食品时能够极大的提香，去除异味，有效促进食欲，更有良好的健脾养胃功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种牛肉味烧烤调味料，是由下述重量（斤）的原料制成：
鲜牛肉30、木瓜20、蓝莓20、薄荷15、金银花15、绿茶10、姜笋8、香辛料粉5、香菜粉3、胡椒粉24、食盐18、麦冬2、北风草3、玉蝴蝶3、金雀根2、山楂2、枸杞子4、芒果核2。
一种牛肉味烧烤调味料制备方法，包括以下步骤：
（1）将鲜牛肉用淡盐水浸泡1小时，再用清水洗净沥干，与金银花、绿茶混合绞成糜，与4倍水搅拌均匀，小火慢炖60分钟，得到牛肉浆，加入浆重1%的木瓜蛋白酶，在60℃下酶解3小时，灭酶，过滤，得到酶解液；
（2）将木瓜去皮去核，蓝莓去蒂洗净，与薄荷混合粉碎，加入4倍沸水磨浆，冷却后加入浆重1%的果胶酶，在35℃下酶解3小时，灭酶，过滤，得到木瓜浆；
（3）将姜笋去皮切成片，送入蒸锅蒸熟，取出在70℃下烘干，磨成粉，得到姜粉；
（4）将麦冬、北风草、玉蝴蝶等中药原料混合粉碎，加入9倍清水煎煮50分钟，过100目滤网，滤液喷雾干燥，得到中药粉；
（5）将上述酶解液、木瓜浆混合，小火熬煮30分钟，离心分离，清液冷冻干燥，得到的冻干粉与姜粉、中药粉和剩余原料混合均匀，粉碎至120目细度，灭菌分装，得到成品。
Claims (2)
1.一种牛肉味烧烤调味料，其特征在于是由下述重量份的原料制成：
鲜牛肉20-30、木瓜10-20、蓝莓15-20、薄荷10-15、金银花10-15、绿茶8-10、姜笋6-8、香辛料粉4-5、香菜粉2-3、胡椒粉20-24、食盐15-18、麦冬1-2、北风草2-3、玉蝴蝶2-3、金雀根1-2、山楂1-2、枸杞子2-4、芒果核1-2。
2.一种如权利要求1所述的牛肉味烧烤调味料制备方法，其特征在于包括以下步骤：
（1）将鲜牛肉用淡盐水浸泡1-2小时，再用清水洗净沥干，与金银花、绿茶混合绞成糜，与3-4倍水搅拌均匀，小火慢炖50-60分钟，得到牛肉浆，加入浆重1-2%的木瓜蛋白酶，在55-60℃下酶解2-3小时，灭酶，过滤，得到酶解液；
（2）将木瓜去皮去核，蓝莓去蒂洗净，与薄荷混合粉碎，加入4-5倍沸水磨浆，冷却后加入浆重1-2%的果胶酶，在30-35℃下酶解3-4小时，灭酶，过滤，得到木瓜浆；
（3）将姜笋去皮切成片，送入蒸锅蒸熟，取出在60-70℃下烘干，磨成粉，得到姜粉；
（4）将麦冬、北风草、玉蝴蝶等中药原料混合粉碎，加入7-9倍清水煎煮40-50分钟，过80-100目滤网，滤液喷雾干燥，得到中药粉；
（5）将上述酶解液、木瓜浆混合，小火熬煮20-30分钟，离心分离，清液冷冻干燥，得到的冻干粉与姜粉、中药粉和剩余原料混合均匀，粉碎至100-120目细度，灭菌分装，得到成品。
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187540A (zh) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | 一种牛肉风味调料粉及其加工方法 |
| CN104207091A (zh) * | 2014-07-21 | 2014-12-17 | 安徽省思杰食品有限公司 | 一种原汁牛肉味调味料及其加工方法 |
| CN105725093A (zh) * | 2016-03-11 | 2016-07-06 | 云南农业大学 | 一种用于红肉加工及烹饪的伴侣 |
| CN106174393A (zh) * | 2016-07-21 | 2016-12-07 | 安徽杠岗香食品科技有限公司 | 一种半发酵果汁制备的牛肉味调味料及其制备方法 |
| CN106256262A (zh) * | 2016-08-17 | 2016-12-28 | 安庆凡妃电子商务有限公司 | 一种海参调味卤汁及其制作方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005372A (zh) * | 2012-12-12 | 2013-04-03 | 葛明发 | 一种养生牛肉味调味粉 |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103005372A (zh) * | 2012-12-12 | 2013-04-03 | 葛明发 | 一种养生牛肉味调味粉 |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187540A (zh) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | 一种牛肉风味调料粉及其加工方法 |
| CN104207091A (zh) * | 2014-07-21 | 2014-12-17 | 安徽省思杰食品有限公司 | 一种原汁牛肉味调味料及其加工方法 |
| CN104207091B (zh) * | 2014-07-21 | 2015-12-30 | 安徽省思杰食品有限公司 | 一种原汁牛肉味调味料及其加工方法 |
| CN104187540B (zh) * | 2014-07-21 | 2016-01-20 | 安徽省思杰食品有限公司 | 一种牛肉风味调料粉及其加工方法 |
| CN105725093A (zh) * | 2016-03-11 | 2016-07-06 | 云南农业大学 | 一种用于红肉加工及烹饪的伴侣 |
| CN106174393A (zh) * | 2016-07-21 | 2016-12-07 | 安徽杠岗香食品科技有限公司 | 一种半发酵果汁制备的牛肉味调味料及其制备方法 |
| CN106256262A (zh) * | 2016-08-17 | 2016-12-28 | 安庆凡妃电子商务有限公司 | 一种海参调味卤汁及其制作方法 |
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