CN103598604A - 一种有助于排毒养颜的五香牛肉的制备方法 - Google Patents
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Abstract
一种有助于排毒养颜的五香牛肉的制备方法,涉及牛肉的加工制作的技术领域,本发明是由味精、茴香、桂皮、蜂蜜、柠檬汁、莲子心、冰糖、山楂、黑枸杞、姜、芦荟、茶叶与经过清洗分割、腌制、去血沫的牛肉混合一起卤制而成。本发明配伍合理,制作工艺简单,其中莲子心山楂、黑枸杞、芦荟、茶叶以及蜂蜜和柠檬汁都有排毒养颜的功效,与牛肉混合后既能够改善牛肉的口感又能够增强牛肉的功效性,可以满足不同人群的需求。
Description
技术领域
本发明涉及牛肉的加工制作的技术领域,具体涉及一种有助于排毒养颜的五香牛肉的制备方法。
背景技术
牛肉是我国第二大类肉食品,其蛋白含量高,脂肪含量低,味道鲜美,所以深受人们喜爱,享有“肉中骄子”美誉。经检测牛肉中肌氨酸含量比其它任何种类肉食品都高,对增长肌肉和增强力量特别有效,牛肉中富含VB6,可增强人体免疫力,促进人体蛋白质新陈代谢和合成,牛肉中肉毒碱含量高,用于支持脂肪代谢产生支链氨基酸,牛肉中不但富含蛋白质,其氨基酸种类组成与猪肉相比更接近人体需求。牛肉中虽然脂肪含量低,但却富含亚油酸,其是人体十分理想的抗氧化剂。牛肉有滋养脾胃、安五脏功能,具有补中益气、强健筋骨、止渴化痰功效,特别适于中气下稳、气短体虚、面黄目眩、筋骨酸软等病人食用。传统的牛肉制品由于制作方法不够科学,传统的牛肉加工不注重功效性,只注重牛肉的口感。
发明内容
本发明所要解决的技术问题在于提供一种功效性与口感并重,既能够有很好的口感又能够起到一定的保健作用的排毒养颜五香牛肉的制备方法。
本发明所要解决的技术问题采用以下技术方案来实现:
一种有助于排毒养颜的五香牛肉的制备方法,其特征在于按下列步骤进行:
(a)、清洗分割:选择符合国家卫生检验标准的新鲜牛肉或冻牛肉,用清水反复冲洗直至牛肉无杂质,顺着牛肉纹路将牛肉切成宽10cm、厚10cm的块状;
(b)、腌制:将清洗分割好的牛肉块放入到容器中,在容器内加入牛肉总重量的4%的食盐与牛肉进行充分混合,混合均匀后将牛肉放置到腌制池压紧腌制4-5天;
(c)、去血沫:将腌制好的牛肉用清水冲洗干净后置入锅中,加入冷水,冷水没过牛肉,用大火烧开,烧开4分钟后关火,将牛肉捞出用冷水冲洗;
(d)、配置卤制佐料:按每百公斤牛肉配置佐料,味精80-130克、茴香70-90克、桂皮80-110克、蜂蜜60-80克、柠檬汁40-60克、莲子心20-50克、冰糖15-35克、山楂60-100克、黑枸杞40-70克、姜30-60克、芦荟30-60克、茶叶30-60克;
(e)、卤制,将上述原料味精、茴香、桂皮、莲子心、冰糖、山楂、黑枸杞、姜、芦荟、茶叶与200公斤冷水一起置入锅中,并将去血沫过的牛肉置入锅中,用大火煮开,然后用文火慢卤40-60分钟后将蜂蜜和柠檬汁倒入锅中,再用文火慢卤1-2个小时后,捞出卤制好的牛肉并控干水即可。
本发明的有益效果是:本发明配伍合理,制作工艺简单,其中莲子心山楂、黑枸杞、芦荟、茶叶以及蜂蜜和柠檬汁都有排毒养颜的功效,与牛肉混合后既能够改善牛肉的口感又能够增强牛肉的功效性,可以满足不同人群的需求。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
(a)、清洗分割:选择符合国家卫生检验标准的新鲜牛肉或冻牛肉,用清水反复冲洗直至牛肉无杂质,顺着牛肉纹路将牛肉切成宽10cm、厚10cm的块状;
(b)、腌制:将清洗分割好的牛肉块放入到容器中,在容器内加入牛肉总重量的4%的食盐与牛肉进行充分混合,混合均匀后将牛肉放置到腌制池压紧腌制4天;
(c)、去血沫:将腌制好的牛肉用清水冲洗干净后置入锅中,加入冷水,冷水没过牛肉,用大火烧开,烧开4分钟后关火,将牛肉捞出用冷水冲洗;
(d)、配置卤制佐料:按每百公斤牛肉配置佐料,味精80克、茴香70克、桂皮80克、蜂蜜60克、柠檬汁40克、莲子心20克、冰糖15克、山楂60克、黑枸杞40克、姜30克、芦荟30克、茶叶30克;
(e)、卤制,将上述原料味精、茴香、桂皮、莲子心、冰糖、山楂、黑枸杞、姜、芦荟、茶叶与200公斤冷水一起置入锅中,并将去血沫过的牛肉置入锅中,用大火煮开,然后用文火慢卤40分钟后将蜂蜜和柠檬汁倒入锅中,再用文火慢卤1个小时后,捞出卤制好的牛肉并控干水即可。
实施例2
(a)、清洗分割:选择符合国家卫生检验标准的新鲜牛肉或冻牛肉,用清水反复冲洗直至牛肉无杂质,顺着牛肉纹路将牛肉切成宽10cm、厚10cm的块状;
(b)、腌制:将清洗分割好的牛肉块放入到容器中,在容器内加入牛肉总重量的4%的食盐与牛肉进行充分混合,混合均匀后将牛肉放置到腌制池压紧腌制4.5天;
(c)、去血沫:将腌制好的牛肉用清水冲洗干净后置入锅中,加入冷水,冷水没过牛肉,用大火烧开,烧开4分钟后关火,将牛肉捞出用冷水冲洗;
(d)、配置卤制佐料:按每百公斤牛肉配置佐料,味精110克、茴香80克、桂皮95克、蜂蜜70克、柠檬汁50克、莲子心35克、冰糖25克、山楂80克、黑枸杞55克、姜45克、芦荟45克、茶叶45克;
(e)、卤制,将上述原料味精、茴香、桂皮、莲子心、冰糖、山楂、黑枸杞、姜、芦荟、茶叶与200公斤冷水一起置入锅中,并将去血沫过的牛肉置入锅中,用大火煮开,然后用文火慢卤50分钟后将蜂蜜和柠檬汁倒入锅中,再用文火慢卤1.5个小时后,捞出卤制好的牛肉并控干水即可。
实施例3
(a)、清洗分割:选择符合国家卫生检验标准的新鲜牛肉或冻牛肉,用清水反复冲洗直至牛肉无杂质,顺着牛肉纹路将牛肉切成宽10cm、厚10cm的块状;
(b)、腌制:将清洗分割好的牛肉块放入到容器中,在容器内加入牛肉总重量的4%的食盐与牛肉进行充分混合,混合均匀后将牛肉放置到腌制池压紧腌制5天;
(c)、去血沫:将腌制好的牛肉用清水冲洗干净后置入锅中,加入冷水,冷水没过牛肉,用大火烧开,烧开4分钟后关火,将牛肉捞出用冷水冲洗;
(d)、配置卤制佐料:按每百公斤牛肉配置佐料,味精130克、茴香90克、桂皮110克、蜂蜜80克、柠檬汁60克、莲子心50克、冰糖35克、山楂100克、黑枸杞70克、姜60克、芦荟60克、茶叶60克;
(e)、卤制,将上述原料味精、茴香、桂皮、莲子心、冰糖、山楂、黑枸杞、姜、芦荟、茶叶与200公斤冷水一起置入锅中,并将去血沫过的牛肉置入锅中,用大火煮开,然后用文火慢卤60分钟后将蜂蜜和柠檬汁倒入锅中,再用文火慢卤2个小时后,捞出卤制好的牛肉并控干水即可。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (1)
1.一种有助于排毒养颜的五香牛肉的制备方法,其特征在于按下列步骤进行:
(a)、清洗分割:选择符合国家卫生检验标准的新鲜牛肉或冻牛肉,用清水反复冲洗直至牛肉无杂质,顺着牛肉纹路将牛肉切成宽10cm、厚10cm的块状;
(b)、腌制:将清洗分割好的牛肉块放入到容器中,在容器内加入牛肉总重量的4%的食盐与牛肉进行充分混合,混合均匀后将牛肉放置到腌制池压紧腌制4-5天;
(c)、去血沫:将腌制好的牛肉用清水冲洗干净后置入锅中,加入冷水,冷水没过牛肉,用大火烧开,烧开4分钟后关火,将牛肉捞出用冷水冲洗;
(d)、配置卤制佐料:按每百公斤牛肉配置佐料,味精80-130克、茴香70-90克、桂皮80-110克、蜂蜜60-80克、柠檬汁40-60克、莲子心20-50克、冰糖15-35克、山楂60-100克、黑枸杞40-70克、姜30-60克、芦荟30-60克、茶叶30-60克;
(e)、卤制,将上述原料味精、茴香、桂皮、莲子心、冰糖、山楂、黑枸杞、姜、芦荟、茶叶与200公斤冷水一起置入锅中,并将去血沫过的牛肉置入锅中,用大火煮开,然后用文火慢卤40-60分钟后将蜂蜜和柠檬汁倒入锅中,再用文火慢卤1-2个小时后,捞出卤制好的牛肉并控干水即可。
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