CN103494236B - 一种粽香风味烤肉及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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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 A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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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 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种粽香风味烤肉，是由下述重量份的原料制成：鸡胸肉140-150、箬竹叶15-18、甜菊叶3-4、荷叶8-10、山楂2-3、茯苓1-2、丰花草2-3、桂枝1-2、马兰1-2、黄芪1-2、南瓜藤2-3、食盐4-5、五香粉2-3、木薯淀粉1-2、辣椒粉2-3、姜笋1-2、香葱粉1-2、料酒3-4、色拉油和冰水适量；本发明在制作烤肉时加入箬竹叶，不但使得烤肉具有粽香风味，更去除烤肉的油腻口感，容易人体消化，用荷叶包裹再烤制，既吸收了荷叶清香，又保护了烤肉的外观，加入多种中药成分，使烤肉具有健脾和胃、通经活络、散寒止痛、润肠通便的营养功效，成品烤肉色香味俱全，更易受到消费者的喜欢。
Description
技术领域
[0001] 本发明涉及一种烧烤食品，尤其涉及一种粽香风味烤肉及其制备方法。
背景技术
[0002] 烤肉作为一种烧烤食品，其食用方便，符合现代人们的方便快捷、风味独特的饮食习惯，受到越来越多的年轻消费者的需求。本发明在制作烤肉时加入箬竹叶，不但使得烤肉具有粽香风味，更消减了烤肉的油腻口感。
发明内容
[0003] 本发明克服了现有技术中的不足，提供了一种粽香风味烤肉及其制备方法。
[0004] 本发明是通过以下技术方案实现的:
[0005] 一种粽香风味烤肉，是由下述重量份的原料制成:
[0006] 鸡胸肉140-150、箬竹叶15-18、甜菊叶3-4、荷叶8-10、山楂2-3、茯苓1-2、丰花草2-3、桂枝1-2、马兰1-2、黄芪1-2、南瓜藤2-3、食盐4_5、五香粉2_3、木薯淀粉1_2、辣椒粉2-3、姜笋1-2、香葱粉1-2、料酒3-4、色拉油和冰水适量。
[0007] 一种粽香风味烤肉制备方法，包括以下步骤:
[0008] (I)将鸡胸肉自然解冻，再用冰水清洗干净，将箬竹叶、甜菊叶粉碎，用10-12倍的沸水浸提1.5-2小时，过滤，滤液浓缩，得到浓缩液；
[0009] (2)将山楂、茯苓、丰花草等七种中药原料混合粉碎，加入6-7倍水煎煮50-60分钟，过滤，滤液喷雾干燥，得到中药颗粒；
[0010] (3)将洗净的鸡胸肉用干净荷叶包裹2-3层，在70-75°C下烘烤30-35分钟，冷却后除去荷叶，得到烤肉；
[0011] (4)将姜笋切末，用适量色拉油爆炒至出香，冷却后与剩余原料混合，加入适量冰水，斩拌6-8分钟，得到腌制液；
[0012] (5)将上述烤肉与腌制液混合，送入滚揉机中，滚揉20-30分钟，加入中药颗粒和浓缩液，继续滚揉30-40分钟；
[0013] (6)取出滚揉好的鸡胸肉，在0-4°C的低温下静置腌制10-12小时，再在65-70°C下烘烤至六成熟，立即送入速冻库中速冻，密封包装后送入冷库。
[0014] 与现有技术相比，本发明的优点是:
[0015] 本发明在制作烤肉时加入箬竹叶，不但使得烤肉具有粽香风味，更去除烤肉的油腻口感，容易人体消化，用荷叶包裹再烤制，既吸收了荷叶清香，又保护了烤肉的外观，加入多种中药成分，使烤肉具有健脾和胃、通经活络、散寒止痛、润肠通便的营养功效，成品烤肉色香味俱全，更易受到消费者的喜欢。
具体实施方式
[0016] 下面结合实施例对本发明作进一步详细描述:
[0017] 实施例:
[0018] 一种粽香风味烤肉，是由下述重量份(斤)的原料制成:
[0019] 鸡胸肉150、箬竹叶18、甜菊叶4、荷叶10、山楂3、茯苓2、丰花草3、桂枝2、马兰2、黄芪2、南瓜藤3、食盐5、五香粉3、木薯淀粉2、辣椒粉3、姜笋2、香葱粉2、料酒4、色拉油和冰水适量。
[0020] 一种粽香风味烤肉制备方法，包括以下步骤:
[0021] (I)将鸡胸肉自然解冻，再用冰水清洗干净，将箬竹叶、甜菊叶粉碎，用10倍的沸水浸提1.5小时，过滤，滤液浓缩，得到浓缩液；
[0022] (2)将山楂、茯苓、丰花草等七种中药原料混合粉碎，加入6倍水煎煮50分钟，过滤，滤液喷雾干燥，得到中药颗粒；
[0023] (3)将洗净的鸡胸肉用干净荷叶包裹3层，在70°C下烘烤35分钟，冷却后除去荷叶，得到烤肉；
[0024] (4)将姜笋切末，用适量色拉油爆炒至出香，冷却后与剩余原料混合，加入适量冰水，斩拌8分钟，得到腌制液；
[0025] (5)将上述烤肉与腌制液混合，送入滚揉机中，滚揉30分钟，加入中药颗粒和浓缩液，继续滚揉30分钟；
[0026] (6 )取出滚揉好的鸡胸肉，在O °C的低温下静置腌制12小时，再在65 °C下烘烤至六成熟，立即送入速冻库中速冻，密封包装后送入冷库。
Claims (1)
1.一种粽香风味烤肉，其特征在于是由下述重量份的原料制成: 鸡胸肉140-150、箬竹叶15-18、甜菊叶3_4、荷叶8_10、山楂2_3、茯苓1-2、丰花草2_3、桂枝1-2、马兰1-2、黄芪1-2、南瓜藤2-3、食盐4-5、五香粉2_3、木薯淀粉1_2、辣椒粉2_3、姜笋1-2、香葱粉1-2、料酒3-4、色拉油和冰水适量； 所述的粽香风味烤肉制备方法，包括以下步骤: (1)将鸡胸肉自然解冻，再用冰水清洗干净，将箬竹叶、甜菊叶粉碎，用10-12倍的沸水浸提1.5-2小时，过滤，滤液浓缩，得到浓缩液； (2)将山楂、茯苓、丰花草等七种中药原料混合粉碎，加入6-7倍水煎煮50-60分钟，过滤，滤液喷雾干燥，得到中药颗粒； (3)将洗净的鸡胸肉用干净荷叶包裹2-3层，在70-75°C下烘烤30-35分钟，冷却后除去荷叶，得到烤肉； (4)将姜笋切末，用适量色拉油爆炒至出香，冷却后与剩余原料混合，加入适量冰水，斩拌6-8分钟，得到腌制液； (5)将上述烤肉与腌制液混合，送入滚揉机中，滚揉20-30分钟，加入中药颗粒和浓缩液，继续滚揉30-40分钟； (6 )取出滚揉好的鸡胸肉，在0-40C的低温下静置腌制10-12小时，再在65-70 °C下烘烤至六成熟，立即送入速冻库中速冻，密封包装后送入冷库。
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