CN103622057A - 一种鲜香牛肉及其制作方法 - Google Patents
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- 235000015278 beef Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000015067 sauces Nutrition 0.000 claims abstract description 29
- 235000019991 rice wine Nutrition 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 14
- 240000006677 Vicia faba Species 0.000 claims abstract description 9
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 9
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 9
- 235000013405 beer Nutrition 0.000 claims abstract description 9
- 235000020095 red wine Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000020097 white wine Nutrition 0.000 claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 244000194101 Ginkgo biloba Species 0.000 claims description 8
- 240000002045 Guettarda speciosa Species 0.000 claims description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 8
- 240000008415 Lactuca sativa Species 0.000 claims description 8
- 244000270834 Myristica fragrans Species 0.000 claims description 8
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 229910052736 halogen Inorganic materials 0.000 claims description 8
- 150000002367 halogens Chemical class 0.000 claims description 8
- 239000001702 nutmeg Substances 0.000 claims description 8
- 235000012045 salad Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000014347 soups Nutrition 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims 1
- 241000234282 Allium Species 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000014102 seafood Nutrition 0.000 abstract description 3
- 235000014101 wine Nutrition 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及一种食品的制作方法,具体涉及一种鲜香牛肉及其制作方法。先将牛肋排浸泡后切成块状,然后放入炒锅内与香料、葱节、生姜、大蒜在一起煸炒,继续倒入干红、黄酒、白酒、米酒、啤酒、海鲜酱、豆瓣酱,爆炒4-6分钟后加入适量的水,小火焖烧一段时间即制成本发明所述的鲜香牛肉,本发明的制作方法简单,加工出的牛肉透明红润,香味浓郁,色美味鲜,且切片后的牛肉较为完整,酒香、海鲜香、酱香、香料的香味都充分融合在牛肉中,口感香嫩,是老少皆宜的一款菜肴。
Description
技术领域
本发明涉及一种食品的制作方法,具体涉及一种鲜香牛肉及其制作方法。
背景技术
牛肉是全世界人都爱吃的食品,在我们日常消费中,、仅次于猪肉,牛肉蛋白质含量高,氨基酸组成比猪肉更接近人体需要 ,能提高机体抗病能力,对生长发育及手术后、病后调养的人在补充失血、修复组织等方面特别适宜。寒冬食牛肉,有暖胃作用,为寒冬补益佳品。中医认为,牛肉 有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功效。适用于中气下陷、气短体虚,筋骨酸软、贫血久病及面黄目眩之人食用。而脂肪含量低,所以味道鲜美,受人喜爱,享有“肉中骄子”的美称,现有技术中提供的牛肉制作方法多为炒、炖、炸等方法烹饪,但多数烹饪方法不对,导致烹饪出的牛肉嫩度不够,味道不佳,牛肉中的营养成分多数流失,现有技术中提供的五香牛肉虽然制作方法简单,但口味单一,食用久了就会失去兴趣。
发明内容
本发明提供一种鲜香牛肉及其制作方法,通过本发明制作出的牛肉味道鲜美,口味独特,肉质鲜嫩。
一种鲜香牛肉,其特征在于:其原料是按以下重量比配制:
主料:牛肋排1000-1500份;
配料:黄酒10-15份、白酒3份、米酒10-15份、啤酒10-15份;
酱料:干红酱10-15份、海鲜酱10--15份、豆瓣酱10--15份;
香料:白芷1-2份、肉蔻2-3份、草果2-3份、花椒0.1-0.3份、白果2-3份、陈皮1-2份、丁香0.2-0.3份、小茴香0.2-0.3份、白糖0.3-0.5份、耗油3-5份;
色拉油90-120份、水2500份、食盐25-40份。
一种鲜香牛肉的制作方法,其特征在于:其制作步骤如:
(1) 将牛肋排肉放入清水中浸泡3-5小时后,捞出切成厚度为1-1.5厘米的块状;
(2) 向炒锅内放入90-120份色拉油,加热至70摄氏度,将香料放入锅内进行煸炒5-6秒后加入牛肉、葱节100-150份,生姜5-10份,大蒜50-70份,大火爆炒3-5分钟后,将黄酒、白酒、米酒、啤酒倒入锅内,倒入干红酱、海鲜酱、豆瓣酱,爆炒4-6分钟;
(3) 称取以下分量比的香料:白芷1-2份、肉蔻2-3份、草果2-3份、花椒0.1-0.3份、白果2-3份、陈皮1-2份、丁香0.2-0.3份、小茴香0.2-0.3份、白糖0.3-0.5份、耗油3-5份,熬制卤汤;
(4) 向(2)步骤的锅中加入卤汤,小火焖烧1.5-2.5小时,加入食盐,即可。
本发明的有益效果在于:本发明的制作方法简单,加工出的牛肉透明红润,香味浓郁,色美味鲜,且切片后的牛肉较为完整,酒香、海鲜香、酱香、香料的香味都充分融合在牛肉中,口感香嫩,是老少皆宜的一款菜肴。
具体实施方式
实施例1:一种鲜香牛肉,其特征在于:其原料是按以下重量比配制:
主料:牛肋排1000g;
配料:黄酒10g、白酒3g、米酒10g、啤酒10g;
酱料:干红酱10g、海鲜酱10g、豆瓣酱10g;
香料:白芷1g、肉蔻2g、草果2g、花椒0.1g、白果2g、陈皮1g、丁香0.2g、小茴香0.2g、白糖0.3g、耗油3g;
色拉油90g、水2500份、食盐25g;
一种鲜香牛肉的制作方法,其特征在于:其制作步骤如:
(1)将牛肋排肉放入清水中浸泡3-5小时后,捞出切成厚度为1-1.5厘米的块状;
(2)向炒锅内放入90g色拉油,加热至70摄氏度,将香料放入锅内进行煸炒5秒后加入牛肉、葱节100g,生姜5g,大蒜50g,大火爆炒3-5分钟后,将干红、黄酒、白酒、米酒、啤酒倒入锅内,倒入海鲜酱、豆瓣酱,爆炒4-6分钟;
(3)称取白芷1g、肉蔻2g、草果2g、花椒0.1g、白果2g、陈皮1g、丁香0.2g、小茴香0.2g、白糖0.3g、耗油3g,熬制卤汤;
(4)向步骤(2)锅中加入卤汤,小火焖烧1.5-2.5小时,加入食盐,即可。
实施例2:一种鲜香牛肉,其特征在于:其原料是按以下重量比配制:
主料:牛肋排1500g;
配料:黄酒15g、白酒3份、米酒15g、啤酒15g;
酱料:干红酱15g、海鲜酱15g、豆瓣酱15g;
香料:白芷2g、肉蔻3g、草果3g、花椒0.3g、白果3g、陈皮2g、丁香0.3g、小茴香0.3g、白糖0.5g、耗油5g;
色拉油120g、水2500份、食盐30g;
一种鲜香牛肉的制作方法,其特征在于:其制作步骤如:
(1)将牛肋排肉放入清水中浸泡3-5小时后,捞出切成厚度为1-1.5厘米的块状;
(2)向炒锅内放入100g色拉油,加热至70摄氏度,将香料放入锅内进行煸炒5-6秒后加入牛肉、葱节120g,生姜10g,大蒜60g,大火爆炒3-5分钟后,将干红、黄酒、白酒、米酒、啤酒倒入锅内,倒入海鲜酱、豆瓣酱,爆炒4-6分钟;
(3)称取白芷2g、肉蔻3g、草果3g、花椒0.3g、白果3g、陈皮2g、丁香0.3g、小茴香0.3g、白糖0.5g、耗油5g,熬制卤汤;
(4)向步骤(2)锅中加入卤汤,小火焖烧1.5-2.5小时,加入食盐,即可。
Claims (2)
1.一种鲜香牛肉,其特征在于:其原料是按以下重量比配制:
主料:牛肋排1000-1500份;
配料:黄酒10-15份、白酒3份、米酒10-15份、啤酒10-15份;
酱料:干红酱10-15份、海鲜酱10--15份、豆瓣酱10--15份;
香料:白芷1-2份、肉蔻2-3份、草果2-3份、花椒0.1-0.3份、白果2-3份、陈皮1-2份、丁香0.2-0.3份、小茴香0.2-0.3份、白糖0.3-0.5份、耗油3-5份;
色拉油90-120份、水2500份、食盐25-40份。
2.一种鲜香牛肉的制作方法,其特征在于:其制作步骤如:
(1)将牛肋排肉放入清水中浸泡3-5小时后,捞出切成厚度为1-1.5厘米的块状;
(2)向炒锅内放入90-120份色拉油,加热至70摄氏度,将香料放入锅内进行煸炒5-6秒后加入牛肉、葱节100-150份,生姜5-10份,大蒜50-70份,大火爆炒3-5分钟后,将黄酒、白酒、米酒、啤酒倒入锅内,倒入干红酱、海鲜酱、豆瓣酱,爆炒4-6分钟;
(3)称取以下分量比的香料:白芷1-2份、肉蔻2-3份、草果2-3份、花椒0.1-0.3份、白果2-3份、陈皮1-2份、丁香0.2-0.3份、小茴香0.2-0.3份、白糖0.3-0.5份、耗油3-5份,熬制卤汤;
(4)向(2)步骤的锅中加入卤汤,小火焖烧1.5-2.5小时,加入食盐,即可。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105192733A (zh) * | 2015-08-26 | 2015-12-30 | 浙江舟富食品有限公司 | 一种香辣牛肉食品及其制作方法 |
CN105661458A (zh) * | 2016-01-20 | 2016-06-15 | 腾保杰 | 一种清炖牛肉的配方 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105192733A (zh) * | 2015-08-26 | 2015-12-30 | 浙江舟富食品有限公司 | 一种香辣牛肉食品及其制作方法 |
CN105661458A (zh) * | 2016-01-20 | 2016-06-15 | 腾保杰 | 一种清炖牛肉的配方 |
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