CN103494220A - 一种补肝益肾的炭烤羊肉串及其制备方法 - Google Patents
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Abstract
本发明公开了一种补肝益肾的炭烤羊肉串,是由下述重量份的原料制成:羊腿肉270-300、杜仲2-3、葛根1-2、山萸肉2-3、丁葵草2-3、枸杞叶1-2、牛膝2-3、南瓜藤1-2、韭菜子1-2、榴莲核1-2、食盐3-4、桂花蜜2-3、辣椒粉2-3、孜然粉1-2、香葱粉1-2、香辛料2-3、味精0.4-0.5、竹炭和椰子汁适量;本发明在制作羊肉串时添加椰子汁来提高其营养价值,使羊肉串口感更加嫩滑可口,采用竹炭对羊肉串进行预烧烤,不但大大提高了其保质时间,更让羊肉串吸收了竹香,掩盖了其原本膻味,加入多种中药成分,使羊肉串具有降血压、补肝益肾、强筋壮骨、壮阳固精的保健功效。
Description
技术领域
本发明涉及一种烧烤食品,尤其涉及一种补肝益肾的炭烤羊肉串及其制备方法。
背景技术
羊肉串作为一种特色小吃,烤好后香味浓郁,肉汁鲜嫩味美,但大多数羊肉串保健功效不高,不符合人们对健康保健食品的需求。本发明在制作羊肉串时加入多种具有补肝益肾功效的中药成分来提高其营养价值,采用竹炭预烧烤,让羊肉串吸收竹香,去除其膻味。
发明内容
本发明克服了现有技术中不足,提供了一种补肝益肾的炭烤羊肉串及其制备方法。
本发明是通过以下技术方案实现的:
一种补肝益肾的炭烤羊肉串,是由下述重量份的原料制成:
羊腿肉270-300、杜仲2-3、葛根1-2、山萸肉2-3、丁葵草2-3、枸杞叶1-2、牛膝2-3、南瓜藤1-2、韭菜子1-2、榴莲核1-2、食盐3-4、桂花蜜2-3、辣椒粉2-3、孜然粉1-2、香葱粉1-2、香辛料2-3、味精0.4-0.5、竹炭和椰子汁适量。
一种补肝益肾的炭烤羊肉串制备方法,包括以下步骤:
(1)将检验合格的羊腿肉自然解冻后清洗干净,切成重约3-4g的长方形小块状,得到羊肉块;
(2)将杜仲、葛根、山萸肉等九种中药原料混合粉碎,加入5-6倍椰子汁,在55-60℃下保温6-7小时,再文火煮沸40-44分钟,过滤,得到提取液,将提取液浓缩后再与剩余原料混合,搅拌均匀后得到腌制液;
(3)将上述羊肉块与腌制液混合,送入滚揉机中,滚揉30-40分钟,再在0-4℃的低温下静置腌制13-15小时;
(4)将腌好的羊肉块平铺在烧烤架上,用竹炭为燃料对其进行烘烤,在73-78℃下烘烤12-15分钟,冷却后用竹签串起来,得到的羊肉串经常规灭菌后密封包装,送入冷库。
与现有技术相比,本发明的优点是:
本发明在制作羊肉串时添加椰子汁来提高其营养价值,使羊肉串口感更加嫩滑可口,采用竹炭对羊肉串进行预烧烤,不但大大提高了其保质时间,更让羊肉串吸收了竹香,掩盖了其原本膻味,加入多种中药成分,使羊肉串具有降血压、补肝益肾、强筋壮骨、壮阳固精的保健功效。
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:
一种补肝益肾的炭烤羊肉串,是由下述重量份(斤)的原料制成:
羊腿肉300、杜仲3、葛根2、山萸肉3、丁葵草3、枸杞叶2、牛膝3、南瓜藤1、韭菜子2、榴莲核1、食盐4、桂花蜜3、辣椒粉3、孜然粉1、香葱粉1、香辛料3、味精0.5、竹炭和椰子汁适量。
一种补肝益肾的炭烤羊肉串制备方法,包括以下步骤:
(1)将检验合格的羊腿肉自然解冻后清洗干净,切成重约3g的长方形小块状,得到羊肉块;
(2)将杜仲、葛根、山萸肉等九种中药原料混合粉碎,加入5倍椰子汁,在55℃下保温7小时,再文火煮沸40分钟,过滤,得到提取液,将提取液浓缩后再与剩余原料混合,搅拌均匀后得到腌制液;
(3)将上述羊肉块与腌制液混合,送入滚揉机中,滚揉30分钟,再在0℃的低温下静置腌制15小时;
(4)将腌好的羊肉块平铺在烧烤架上,用竹炭为燃料对其进行烘烤,在78℃下烘烤12分钟,冷却后用竹签串起来,得到的羊肉串经常规灭菌后密封包装,送入冷库。
Claims (2)
1.一种补肝益肾的炭烤羊肉串,其特征在于是由下述重量份的原料制成:
羊腿肉270-300、杜仲2-3、葛根1-2、山萸肉2-3、丁葵草2-3、枸杞叶1-2、牛膝2-3、南瓜藤1-2、韭菜子1-2、榴莲核1-2、食盐3-4、桂花蜜2-3、辣椒粉2-3、孜然粉1-2、香葱粉1-2、香辛料2-3、味精0.4-0.5、竹炭和椰子汁适量。
2.一种如权利要求1所述的补肝益肾的炭烤羊肉串制备方法,其特征在于包括以下步骤:
(1)将检验合格的羊腿肉自然解冻后清洗干净,切成重约3-4g的长方形小块状,得到羊肉块;
(2)将杜仲、葛根、山萸肉等九种中药原料混合粉碎,加入5-6倍椰子汁,在55-60℃下保温6-7小时,再文火煮沸40-44分钟,过滤,得到提取液,将提取液浓缩后再与剩余原料混合,搅拌均匀后得到腌制液;
(3)将上述羊肉块与腌制液混合,送入滚揉机中,滚揉30-40分钟,再在0-4℃的低温下静置腌制13-15小时;
(4)将腌好的羊肉块平铺在烧烤架上,用竹炭为燃料对其进行烘烤,在73-78℃下烘烤12-15分钟,冷却后用竹签串起来,得到的羊肉串经常规灭菌后密封包装,送入冷库。
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Cited By (9)
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CN104432131A (zh) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | 一种荆芥营养麻辣即食羊肉及其制备方法 |
CN104432156A (zh) * | 2014-11-19 | 2015-03-25 | 安徽省固镇县争华羊业有限公司 | 一种艾香风味羊肉串及其加工方法 |
CN104432132A (zh) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | 一种空心菜营养美味即食羊肉及其制备方法 |
CN104473223A (zh) * | 2014-11-27 | 2015-04-01 | 芜湖宏洋食品有限公司 | 一种石榴汁营养即食羊肉及其制备方法 |
CN104544184A (zh) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | 一种生腌带皮羊腿制品及其制作方法 |
CN104824693A (zh) * | 2015-05-25 | 2015-08-12 | 山东省农业科学院农产品研究所 | 一种具有保健作用的蜜制羊排的制备方法 |
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CN105795475A (zh) * | 2016-03-09 | 2016-07-27 | 陈夏风 | 一种用于烧烤的中药配方及其使用方法 |
CN111034940A (zh) * | 2019-12-24 | 2020-04-21 | 上海西贝周昕餐饮管理有限公司 | 一种烤羊肉串的制备方法 |
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CN104957635A (zh) * | 2015-07-30 | 2015-10-07 | 安徽朗朗好心人食品有限公司 | 一种香辣风味烤羊肉 |
CN105795475A (zh) * | 2016-03-09 | 2016-07-27 | 陈夏风 | 一种用于烧烤的中药配方及其使用方法 |
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