CN103598607A - 一种保健牛肉干的加工方法 - 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
- 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
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- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
-
- 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
一种保健牛肉干的加工方法,涉及保健食品技术领域,其特征在于:包括下列步骤:(1)原料挑选,精选牛的全瘦肉部分,并切块;(2)腌制,放入盐、药酒、以及香料腌泡1-2天;(3)制作辅料,取重量份分别为250的山药,120的冬笋,30的红萝卜,30的香菇,并加入食盐和味精进行调制,将山药、冬笋、香菇和红萝卜混合粉碎;(4)熟制,将腌制好的牛肉与制作好的辅料进行混合并倒入水中煮熟;(5)干制,采用风干、烘干和烤干中的任意一种或几种方式。本发明味道鲜嫩,针对高血糖具有很好的治疗和保健效果,而且对降血脂、降血压具有一定作用。
Description
技术领域:
本发明涉及保健食品技术领域,具体是一种保健牛肉干的加工方法。
背景技术:
牛肉干是用黄牛肉腌制而成的肉干,牛肉干含有人体所需的多种矿物质和氨基酸,既保持了牛肉耐咀嚼的风味,又久存不变质。牛肉干的制作首先要选择上等的原料,其次是制作工艺和制作的时间,道道工序都得紧密把关。牛肉干具有蛋白质含量高、脂肪含量低;易保存、食用方便等特点,深受现代人喜爱。但是现有技术中,很少有将保健和治疗的食疗与人们经常食用的小吃结合起来的例子。现有技术中,牛肉干的种类单一,而且并没有针对性的保健和治疗作用。
发明内容:
本发明所要解决的技术问题在于提供一种制作的牛肉干针对高血糖具有很好保健和治疗作用的保健牛肉干制作方法。
一种保健牛肉干的加工方法,其特征在于:包括下列步骤:
(1)原料挑选,精选牛的全瘦肉部分,并切块;
(2)腌制,放入盐、药酒、以及香料腌泡1-2天;
(3)制作辅料,取重量份分别为250的山药,120的冬笋,30的红萝卜,30的香菇,并加入食盐和味精进行调制,将山药、冬笋、香菇和红萝卜混合粉碎;
(4)熟制,将腌制好的牛肉与制作好的辅料进行混合并倒入水中煮熟;
(5)干制,采用风干、烘干和烤干中的任意一种或几种方式。
所述的牛肉为前腿肉。
所述的熟制为将腌制好的牛肉与制作好的辅料进行混合进行蒸制。
本发明中山药含有薯蓣皂甙、多巴胺、盐酸山药甙、多种氨基酸等物质。近年来药理研究表明,山药对糖尿病有较好的预防和治疗作用,能够抵抗肾上腺素和葡萄糖引起的血糖升高。山药可煨汤,也可炒食。常常作为治疗糖尿病的重要的配方原料。
冬笋、红萝卜和香菇也是常见的蔬菜累食物,都具有一定冬笋、红萝卜和香菇也是常见的蔬菜累食物,都具有一定降血脂、降血压、降血糖的效果。而且可以改善牛肉干的味道,使得牛肉干的味道更为鲜嫩。
本发明的有益效果是:本发明味道鲜嫩,针对高血糖具有很好的治疗和保健效果,而且对降血脂、降血压具有一定作用。
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,下面结合具体实例,进一步阐述本发明。
一种保健牛肉干的加工方法,包括下列步骤:
(1)原料挑选,精选牛的全瘦肉部分,并切块;
(2)腌制,放入盐、药酒、以及香料腌泡1-2天;
(3)制作辅料,取重量份分别为250的山药,120的冬笋,30的红萝卜,30的香菇,并加入食盐和味精进行调制,将山药、冬笋、香菇和红萝卜混合粉碎;
(4)熟制,将腌制好的牛肉与制作好的辅料进行混合并倒水中煮熟;
(5)干制,采用烤干方式。
牛肉为前腿肉。
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 (3)
1.一种保健牛肉干的加工方法,其特征在于:包括下列步骤:
(1)原料挑选,精选牛的全瘦肉部分,并切块;
(2)腌制,放入盐、药酒、以及香料腌泡1-2天;
(3)制作辅料,取重量份分别为250的山药,120的冬笋,30的红萝卜,30的香菇,并加入食盐和味精进行调制,将山药、冬笋、香菇和红萝卜混合粉碎;
(4)熟制,将腌制好的牛肉与制作好的辅料进行混合并倒入水中煮熟;
(5)干制,采用风干、烘干和烤干中的任意一种或几种方式。
2.根据权利要求1所述的一种保健牛肉干的加工方法,其特征在于:所述的牛肉为前腿肉。
3.根据权利要求1所述的一种保健牛肉干的加工方法,其特征在于:所述的熟制为将腌制好的牛肉与制作好的辅料进行混合进行蒸制。
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Cited By (10)
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CN103892293A (zh) * | 2014-04-24 | 2014-07-02 | 张文艳 | 一种保持肌纤维牛肉干的制作方法 |
CN104687075A (zh) * | 2015-04-08 | 2015-06-10 | 福建省聚元食品股份有限公司 | 一种菇类养生牛排及其制作工艺 |
CN104957648A (zh) * | 2015-07-21 | 2015-10-07 | 贵州黄平牛老大食品有限公司 | 一种青钱柳牛肉干的加工方法 |
CN104957642A (zh) * | 2015-07-20 | 2015-10-07 | 贵州黄平牛老大食品有限公司 | 一种何首乌牛肉干的加工方法 |
CN104996983A (zh) * | 2015-06-30 | 2015-10-28 | 贵州草原颂食品有限公司 | 食用菌类牛肉干的加工方法及食用菌类牛肉干 |
CN106490492A (zh) * | 2016-11-21 | 2017-03-15 | 天津科技大学 | 一种新疆特色保健半干牛肉及其制作方法 |
CN106616391A (zh) * | 2016-11-16 | 2017-05-10 | 广西山水牛农业有限责任公司 | 一种麻辣牛肉干的加工方法 |
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CN107495137A (zh) * | 2017-09-28 | 2017-12-22 | 贵州可绿色食品有限公司 | 一种白酒风味牛肉干及其制备方法 |
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CN106490492A (zh) * | 2016-11-21 | 2017-03-15 | 天津科技大学 | 一种新疆特色保健半干牛肉及其制作方法 |
CN107495137A (zh) * | 2017-09-28 | 2017-12-22 | 贵州可绿色食品有限公司 | 一种白酒风味牛肉干及其制备方法 |
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