CN103494235A - 一种复合营养保健型羔羊肴肉及其制作方法 - Google Patents
一种复合营养保健型羔羊肴肉及其制作方法 Download PDFInfo
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- CN103494235A CN103494235A CN201310407486.6A CN201310407486A CN103494235A CN 103494235 A CN103494235 A CN 103494235A CN 201310407486 A CN201310407486 A CN 201310407486A CN 103494235 A CN103494235 A CN 103494235A
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- lamb
- vitamin
- composite
- liquid
- addition
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Classifications
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- A—HUMAN NECESSITIES
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- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种复合营养保健型羔羊肴肉及其制作方法,特点是以羔羊肉、羔肉皮为主料,芦荟颗粒、复合B族维生素液、维生素C液和金银花提取物等为佐料,具体制备过程包括原料筛选,加入食盐进行干腌,然后加入调味料煮制的步骤;将煮制后的汤液经纱布过滤放入羔羊皮熬制得卤汤的步骤;将煮好的羔羊肉和羔羊皮放入模具中,羔羊肉放置于中间,上下各铺一层羔羊皮,同时将芦荟颗粒、复合B族维生素液、维生素C液和金银花提取物加入到卤汤中混合搅拌均匀,然后迅速倒入模具,压模成型速冻的步骤;最后切分真空包装,水浴杀菌得到产品,优点是能有效预防吃羊肉引起上火,不油腻、无腥味,富含膳食纤维、水溶性维生素和功能性天然绿原酸。
Description
技术领域
本发明涉及一种肴肉及其制作方法,尤其是涉及一种富含膳食纤维和水溶性维生素的复合营养保健型羔羊肴肉及其制作方法。
背景技术
“肴肉”又名“水晶肴肉”,系镇江的传统名菜,肴肉皮色洁白,卤冻晶莹,清香四溢。传统的肴肉采用猪肉和猪肉皮为主材制作,这类肴肉营养有限,口味单一。随着人们的生活水平提高,人们对肉食品的种类、口味感的需求也在变化,广大消费者向往得到多营养、高蛋白、口感更好的肉类食品。羊肉是一种优质的畜肉,是人类重要的肉食品来源之一。它味甘而不腻,性温而不燥。羊肉中富含多种蛋白质和矿物质,维生素A和维生素E含量也较高,羊肉中胆固醇含量少,富含铁质和蛋白质。在《本草纲目》中被称为补元阳益血气的温热补品,具有补肾壮阳、暖中祛寒、温补气血、开胃健脾的功效,常吃羊肉对提高人的身体素质及抗病能力十分有益。其中羔羊肉肌纤维直径为58微米左右,其肉质细嫩、风味独特、口感香醇嫩滑,且膻味相对较少,成为目前非常受消费者喜爱的一种食品原料。然而,由于多吃羊肉容易引起上火,且羔羊肉肌内脂肪含量较高,容易产生油腻感,以上原因限制了羔羊肉在水晶肴肉中的应用。
芦荟为百合科植物,是集药用、食用、保健和美容为一体的植物。现今全球共发现芦荟300多种,能够直接入药的有十几个品种,有的品种既可药用也可食用。研究工作者已从芦荟属植物中检出18种微量元素、11种游离氨基酸、21种有机酸,以及维生素、缓激肽、蒽醌类、酚类、甙类、糖类等70余种成分。现代医学研究表明,芦荟多糖作为一种超级活性物质,芦荟具有调节胃肠功能、润肠通便、美白肌肤、消除暗疮色斑、活化皮肤细胞延缓衰老、清热解毒、清除体内自由基、排除毒素等功能。长期食用新鲜芦荟叶或者饮用芦荟汁,对加速机体修复和预防上火有明显的食疗作用。金银花被誉为清热解毒的良药,其甘寒清热而不伤胃,芳香透达又可祛邪,具有较强的抗菌、清热去火的功效。金银花的主要成分为绿原酸,是一种新型高效的酚型抗氧化剂,对有效地清除体内自由基、维持机体细胞正常的结构和功能、清解血毒等现象的发生具有重要作用。
水溶性维生素是一类能溶于水的有机营养分子,常作为辅酶或辅基的组成部分,其中包括在酶的催化中起着重要作用的B族维生素以及抗坏血酸(维生素C)等。维生素B包括维生素B1、维生素B2、维生素B6、维生素B12、烟酸、泛酸、叶酸等,这些B族维生素是推动体内代谢,把糖、脂肪、蛋白质等转化成热量时不可缺少的物质。如果缺少维生素B,则细胞功能马上降低,引起代谢障碍,这时人体会出现上火和食欲不振。其中B1能保持循环、消化、神经和肌内正常功能,调整胃肠道的功能,参加糖的代谢,能预防脚气病等;B2是体内蛋白质、糖、脂肪酸代谢和能量利用与组成所必需的物质,缺乏B2可引起口腔溃疡、舌炎、贫血等。维生素C又称抗坏血酸,是强力抗氧化剂,它参与氨基酸和肾上腺皮质激素的羟化,脯氨酸和赖氨酸的羟化都需要抗坏血酸作为酶的辅因子。现代医学表明复合维生素B和维生素C等对于预防和治愈人体“上火”,增强免疫球蛋白的形成、提高机体抵抗能力有非常重要的作用。
目前,国内外还没有公开任何关于以羊肉为原料,富含膳食纤维和水溶性维生素的复合营养保健型羔羊肴肉及其制作方法的相关研究报道。
发明内容
本发明所要解决的技术问题是提供一种能有效预防吃羊肉引起上火,不油腻、无腥味,富含膳食纤维、水溶性维生素和功能性天然绿原酸的复合营养保健型羔羊肴肉及其制作方法。
本发明解决上述技术问题所采用的技术方案为:
1、一种复合营养保健型羔羊肴肉,其配方的原料以羔羊肉、羔肉皮为主要原料,芦荟颗粒、复合B族维生素液、维生素C液和金银花提取物、食盐和调味料为佐料组成,经腌制、煮制、成型、包装和杀菌工序制得。
所述的羔羊肉和所述的羔羊皮的质量比为3:(1-2);所述的食盐的添加量为羔羊肉质量的2-3%;所述的调味料的添加量为每1Kg羔羊肉中添加小茴香2-8g,八角3-6g,桂皮2-10g,生姜30-60g,葱20-50g,味精5-8g,白糖2-10g;所述的芦荟颗粒的添加量为羔羊肉质量的3-5%。所述的复合B族维生素液的加入量为每1Kg羔羊肉中添加8-12mL;所述的维生素C液的加入量为每1Kg羔羊肉中添加10-30mL;所述的金银花提取物加入量为每1Kg羔羊肉中添加8-12mL。
所述的复合B族维生素液中各种维生素的浓度分别为维生素B18-12mg/mL、维生素B28-12mg/mL、维生素B6 4-6mg/mL、维生素B12 1.6-2.4μg /mL、烟酰胺20-30mg/mL、泛酸8-12mg/mL和叶酸0.16-0.24mg/mL;所述的维生素C液的浓度为80mg/mL;所述的金银花提取物由晒干的金银花按质量比1:10的比例加入离子水,于微波功率450W,微波温度65℃下,处理1-3分钟,迅速冷却制成。
2、一种复合营养保健型羔羊肴肉的制作方法,具体步骤如下:
(1) 原料筛选:以新鲜羔羊肉和羔羊皮为原料,羔羊肉和羔羊皮的质量比为3:(1-2);
(2) 腌制:将羔羊肉和羔羊皮修整完毕后加入食盐进行干腌,腌制时间为50-75h ;
(3) 煮制:将腌制好的羔羊肉放入水中,加入调味料煮制30-40min后,捞出羔羊肉 备用,其中水的添加量为羔羊肉质量的100-120% ;
(4) 卤汤熬制:将煮制后的汤液经纱布过滤,取滤液放入羔羊皮熬制60-70min得卤汤,捞出羔羊皮备用,并将卤汤冷却至40-50℃备用;
(5) 混料成型:将煮好的羔羊肉和羔羊皮放入模具中,羔羊肉放置于中间且羔羊肉上下各铺一层羔羊皮,同时将(0.5-0.8cm)×(0.5-0.8cm)大小的新鲜芦荟颗粒、复合B族维生素液、维生素C液和金银花提取物加入到卤汤中混合搅拌均匀,然后迅速倒入模具,压模成型,于-20-18℃,冷冻60-90min;
(6)成品制备:按照规格分切成相应尺寸,真空包装,然后于70-75℃,水浴杀菌20-30min,得到复合营养保健型羔羊肴肉。
步骤(2)中所述的食盐的添加量为羔羊肉质量的2-3%。
步骤(3)中所述的调味料的添加量为每1Kg羔羊肉中添加小茴香2-8g,八角3-6g,桂皮2-10g,生姜30-60g,葱20-50g,味精5-8g,白糖2-10g。
步骤(5)中所述的芦荟颗粒的添加量为羔羊肉质量的3-5%。
步骤(5)中所述的复合B族维生素液的加入量为每1Kg羔羊肉中添加8-12mL;所述的复合B族维生素液中各种维生素的浓度分别为维生素B18-12mg/mL、维生素B28-12mg/mL、维生素B6 4-6mg/mL、维生素B12 1.6-2.4μg /mL、烟酰胺20-30mg/mL、泛酸8-12mg/mL和叶酸0.16-0.24mg/mL。
步骤(5)中所述的维生素C液的加入量为每1Kg羔羊肉中添加10-30mL,所述的维生素C液的浓度为80mg/mL。
步骤(5)中所述的金银花提取物由晒干的金银花按质量比1:10的比例加入离子水,于微波功率450W,微波温度65℃下,处理1-3分钟,迅速冷却制成,所述的金银花提取物加入量为每1Kg羔羊肉中添加8-12mL。
与现有技术相比,本发明的优点在于:本发明一种复合营养保健型羔羊肴肉及其制作方法,舍去了传统肴肉以猪肉为主材的做法,精选冷鲜羔羊肉和肉皮,秉承中式传统工艺,并引进现代低温肉制品加工技术精制而成,使其卤冻水晶透亮,口感更滑嫩,使肴肉品种得以突破,口味得以丰富。采用羔羊肉肉质比较细嫩,口感好,同时,新鲜芦荟添加到羊肉制品中,作为草本添加物,其膳食纤维能减轻部分油腻感;金银花的主要成分绿原酸对有效地清除体内自由基、维持机体细胞正常的结构和功能、清解血毒等现象的发生具有重要作用。此外,金银花清雅的挥发性成分能部分掩盖羊肉的腥膻味;复合水溶性维生素的加入增强机体免疫球蛋白的形成、提高机体抵抗能力。
综上所述,本发明得到的复合营养保健型羔羊肴肉产品好吃不上火、不油腻、无腥味、富含膳食纤维、水溶性维生素和功能性天然绿原酸,显著提升产品价值,使其营养更加均衡。
具体实施方式
以下结合实施例对本发明作进一步详细描述。
本发明一种复合营养保健型羔羊肴肉,其配方的原料以羔羊肉、羔肉皮为主要原料,芦荟颗粒、复合B族维生素液、维生素C液和金银花提取物、食盐和调味料为佐料组成,经腌制、煮制、成型、包装和杀菌工序制得,其具体制作方法如下:
(1) 原料筛选:以新鲜羔羊肉和羔羊皮为原料,羔羊肉和羔羊皮的质量比为3:(1-2);
(2) 腌制:将羔羊肉和羔羊皮修整完毕后加入食盐进行干腌,腌制时间为50-75h ;
(3) 煮制:将腌制好的羔羊肉放入水中,加入调味料煮制30-40min后,捞出羔羊肉 备用,其中水的添加量为羔羊肉质量的100-120% ;
(4) 卤汤熬制:将煮制后的汤液经纱布过滤,取滤液放入羔羊皮熬制60-70min得卤汤,捞出羔羊皮备用,并将卤汤冷却至40-50℃备用;
(5) 混料成型:将煮好的羔羊肉和羔羊皮放入模具中,羔羊肉放置于中间且羔羊肉上下各铺一层羔羊皮,同时将(0.5-0.8cm)×(0.5-0.8cm)大小的新鲜芦荟颗粒、复合B族维生素液、维生素C液和金银花提取物加入到卤汤中混合搅拌均匀,然后迅速倒入模具,压模成型,于-20-18℃,冷冻60-90min;
(6) 成品制备:按照规格分切成相应尺寸,真空包装,然后于70-75℃,水浴杀菌20-30min,得到复合营养保健型羔羊肴肉。
在此具体实施例中,食盐的添加量为羔羊肉质量的2-3%;调味料的添加量为每1Kg羔羊肉中添加小茴香2-8g,八角3-6g,桂皮2-10g,生姜30-60g,葱20-50g,味精5-8g,白糖2-10g;芦荟颗粒的添加量为羔羊肉质量的3-5%。复合B族维生素液的加入量为每1Kg羔羊肉中添加8-12mL;维生素C液的加入量为每1Kg羔羊肉中添加10-30mL;金银花提取物加入量为每1Kg羔羊肉中添加8-12mL。
在此具体实施例中,复合B族维生素液中各种维生素的浓度分别为维生素B18-12mg/mL、维生素B28-12mg/mL、维生素B6 4-6mg/mL、维生素B12 1.6-2.4μg /mL、烟酰胺20-30mg/mL、泛酸8-12mg/mL和叶酸0.16-0.24mg/mL;维生素C液的浓度为80mg/mL;金银花提取物由晒干的金银花按质量比1:10的比例加入离子水,于微波功率450W,微波温度65℃下,处理1-3分钟,迅速冷却制成。
实施例1
挑选10kg新鲜羔羊肉和5kg羔羊皮为原料,将羊肉和肉皮修整、清洗完毕后加入250g盐腌制60h;取出腌制好的羔羊肉,加入11kg清水,八角45g,桂皮60g,小茴香50g,生姜450g,葱350g,味精65g,白糖40g,煮制35min;煮制完毕后,汤液经纱布过滤后,放入腌制好的5kg羔羊皮,熬制65min制得卤汤:将羔羊肉和羔羊皮分别捞出放入模具中,羊肉放置于中间,且上下各铺一层羊皮。待卤汤冷却至45℃左右时,均匀撒入大小约为0.65cm×0.65cm的新鲜芦荟颗粒400g,并加入复合族维生素液100mL、维生素C 200mL;金银花提取物100mL,加入卤汤中混合搅拌,倒入模具、压模成型,立即置于-20℃冷冻60min;分切成长宽10cm左右的正方形小块,真空包装,于72℃水浴杀菌25min,即得到成品。其中复合B族维生素液中各种维生素的浓度分别为维生素B110mg/mL、维生素B210mg/mL、维生素B6 5mg/mL、维生素B12 2μg /mL、烟酰胺25mg/mL、泛酸10mg/mL和叶酸0.2mg/mL;维生素C液的浓度为80mg/mL。
在此具体实施例中,金银花提取物由当年采摘晒干的金银花按质量比1:10的比例加入离子水,于微波功率450W,微波温度65℃下,处理2分钟,迅速冷却制成。其中复合B族维生素液中各种维生素的浓度分别为维生素B1 8mg、维生素B2 8mg、维生素B6 4mg、维生素B12 1.6μg、酰胺20mg、泛酸8mg、叶酸0.16mg。
实施例2
同实施例1,其区别在于:挑选10kg新鲜羔羊肉和10/3kg羔羊皮为原料,加入200g盐腌制75h;取出腌制好的羔羊肉,加入10kg清水,八角30g,桂皮20g,小茴香20g,生姜300g,葱500g,味精80g,白糖100g,煮制30min;煮制得到的汤液放入腌制好的羔羊皮,熬制60min制得卤汤;待卤汤冷却至40℃时,均匀撒入大小为0.5cm×0.5cm的新鲜芦荟颗粒300g,复合族维生素液120mL、维生素C 100mL和金银花提取物120mL混合搅拌,倒入模具、压模成型,立即置于-19℃冷冻70min后,分切成长宽12cm左右的正方形小块,真空包装,于70℃水浴杀菌30min,即得成品。
在此具体实施例中,复合B族维生素液中各种维生素的浓度分别为维生素B1 10mg、维生素B2 10mg、维生素B6 5mg、维生素B12 2μg 、酰胺25mg、泛酸10mg、叶酸0.2mg。金银花提取物处理时间为1分钟。
实施例3
同实施例1,其区别在于:挑选10kg新鲜羔羊肉和10/3kg羔羊皮为原料,加入300g盐腌制50h;取出腌制好的羔羊肉,加入12kg清水,八角60g,桂皮100g,小茴香80g,生姜600g,葱300g,味精50g,白糖20g,煮制40min;煮制得到的汤液放入腌制好的羔羊皮,熬制70min制得卤汤;待卤汤冷却至50℃时,均匀撒入大小约为0.8cm×0.8cm的新鲜芦荟颗粒500g,复合族维生素液80mL和维生素C300mL和金银花提取物80mL,混合搅拌,倒入模具、压模成型,立即置于-18℃冷冻90min后,分切成长宽12cm左右的正方形小块,真空包装,于75℃水浴杀菌20min,即得成品。其中复合B族维生素液中各种维生素的浓度分别为维生素B1 9mg、维生素B2 9mg、维生素B6 4.5mg、维生素B12 1.8μg 、酰胺22.5mg、泛酸9mg、叶酸0.18mg。金银花提取物处理时间为3分钟。
实施例4
同实施例1,其区别在于:挑选10kg新鲜羔羊肉和6kg羔羊皮为原料,加入280g盐腌制65h;取出腌制好的羔羊肉,加入12kg清水,八角35g,桂皮40g,小茴香25g,生姜400g,葱300g,味精60g,白糖50g,煮制38min;煮制得到的汤液放入腌制好的羔羊皮,熬制68min制得卤汤;待卤汤冷却至46℃时,并均匀撒入大小约为0.6cm×0.6cm的新鲜芦荟颗粒350g,复合族维生素液90mL、维生素C 280mL和和金银花提取物90mL混合搅拌,倒入模具、压模成型,速冻80min后分切成长宽10cm左右的正方形小块,真空包装,水浴杀菌得到成品。其中复合B族维生素液中各种维生素的浓度分别为维生素B1 12mg、维生素B2 12mg、维生素B6 6mg、维生素B12 2.4μg 、酰胺30mg、泛酸12mg、叶酸0.24mg。
当然,上述说明并非对本发明的限制,本发明也并不限于上述举例。本技术领域的普通技术人员在本发明的实质范围内,作出的变化、改型、添加或替换,也应属于本发明的保护范畴。
Claims (10)
1.一种复合营养保健型羔羊肴肉,其特征在于:其配方的原料以羔羊肉、羔肉皮为主要原料,芦荟颗粒、复合B族维生素液、维生素C液和金银花提取物、食盐和调味料为佐料组成,经腌制、煮制、成型、包装和杀菌工序制得。
2.根据权利要求1所述的一种复合营养保健型羔羊肴肉,其特征在于:所述的羔羊肉和所述的羔羊皮的质量比为3:(1-2);所述的食盐的添加量为羔羊肉质量的2-3%;所述的调味料的添加量为每1Kg羔羊肉中添加小茴香2-8g,八角3-6g,桂皮2-10g,生姜30-60g,葱20-50g,味精5-8g,白糖2-10g;所述的芦荟颗粒的添加量为羔羊肉质量的3-5%,所述的复合B族维生素液的加入量为每1Kg羔羊肉中添加8-12mL;所述的维生素C液的加入量为每1Kg羔羊肉中添加10-30mL;所述的金银花提取物加入量为每1Kg羔羊肉中添加8-12mL。
3.根据权利要求2所述的一种复合营养保健型羔羊肴肉,其特征在于:所述的复合B族维生素液中各种维生素的浓度分别为维生素B18-12mg/mL、维生素B28-12mg/mL、维生素B6 4-6mg/mL、维生素B12 1.6-2.4μg /mL、烟酰胺20-30mg/mL、泛酸8-12mg/mL和叶酸0.16-0.24mg/mL;所述的维生素C液的浓度为80mg/mL;所述的金银花提取物由晒干的金银花按质量比1:10的比例加入离子水,于微波功率450W,微波温度65℃下,处理1-3分钟,迅速冷却制成。
4.一种根据权利要求1所述的复合营养保健型羔羊肴肉的制作方法,其特征在于具体步骤如下:
(1) 原料筛选:以新鲜羔羊肉和羔羊皮为原料,羔羊肉和羔羊皮的质量比为3:(1-2);
(2) 腌制:将羔羊肉和羔羊皮修整完毕后加入食盐进行干腌,腌制时间为50-75h ;
(3) 煮制:将腌制好的羔羊肉放入水中,加入调味料煮制30-40min后,捞出羔羊肉 备用,其中水的添加量为羔羊肉质量的100-120% ;
(4) 卤汤熬制:将煮制后的汤液经纱布过滤,取滤液放入羔羊皮熬制60-70min得卤汤,捞出羔羊皮备用,并将卤汤冷却至40-50℃备用;
(5) 混料成型:将煮好的羔羊肉和羔羊皮放入模具中,羔羊肉放置于中间且羔羊肉上下各铺一层羔羊皮,同时将(0.5-0.8cm)×(0.5-0.8cm)大小的新鲜芦荟颗粒、复合B族维生素液、维生素C液和金银花提取物加入到卤汤中混合搅拌均匀,然后迅速倒入模具,压模成型,于-20-18℃,冷冻60-90min;
(6)成品制备:按照规格分切成相应尺寸,真空包装,然后于70-75℃,水浴杀菌20-30min,得到复合营养保健型羔羊肴肉。
5.根据权利要求4所述的一种复合营养保健型羔羊肴肉的制作方法,其特征在于:步骤(2)中所述的食盐的添加量为羔羊肉质量的2-3%。
6.根据权利要求4所述的一种复合营养保健型羔羊肴肉的制作方法,其特征在于:步骤(3)中所述的调味料的添加量为每1Kg羔羊肉中添加小茴香2-8g,八角3-6g,桂皮2-10g,生姜30-60g,葱20-50g,味精5-8g,白糖2-10g。
7.根据权利要求4所述的一种复合营养保健型羔羊肴肉的制作方法,其特征在于:步骤(5)中所述的芦荟颗粒的添加量为羔羊肉质量的3-5%。
8.根据权利要求4所述的一种复合营养保健型羔羊肴肉的制作方法,其特征在于:步骤(5)中所述的复合B族维生素液的加入量为每1Kg羔羊肉中添加8-12mL;所述的复合B族维生素液中各种维生素的浓度分别为维生素B18-12mg/mL、维生素B28-12mg/mL、维生素B6 4-6mg/mL、维生素B12 1.6-2.4μg /mL、烟酰胺20-30mg/mL、泛酸8-12mg/mL和叶酸0.16-0.24mg/mL。
9.根据权利要求4所述的一种复合营养保健型羔羊肴肉的制作方法,其特征在于:步骤(5)中所述的维生素C液的加入量为每1Kg羔羊肉中添加10-30mL,所述的维生素C液的浓度为80mg/mL。
10.根据权利要求4所述的一种复合营养保健型羔羊肴肉的制作方法,其特征在于:步骤(5)中所述的金银花提取物由晒干的金银花按质量比1:10的比例加入离子水,于微波功率450W,微波温度65℃下,处理1-3分钟,迅速冷却制成,所述的金银花提取物加入量为每1Kg羔羊肉中添加8-12mL。
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