CN103652978A - 一种咖啡菌味羊肉串及其制备方法 - Google Patents

一种咖啡菌味羊肉串及其制备方法 Download PDF

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CN103652978A
CN103652978A CN201310582864.4A CN201310582864A CN103652978A CN 103652978 A CN103652978 A CN 103652978A CN 201310582864 A CN201310582864 A CN 201310582864A CN 103652978 A CN103652978 A CN 103652978A
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张旭
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HUAIYUAN DAYU FOOD TECHNOLOGY Co Ltd
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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
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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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    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • 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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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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Abstract

一种咖啡菌味羊肉串及其制备方法，其特征在于由下列重量份的原料制成：羊肉200-220、金樱子1-1.2、笔筒草0.8-1、鸡冠花2-2.3、鸡蛋七叶1.3-1.5、香茶菜根1.6-1.8、人参花2.2-2.5、橙子核1-1.5、灵芝孢子油0.1-0.2、糯米25-30、蛋黄酱3-4、平菇10-12、鸡腿菇6-8、咖啡豆10-11、巧克力碎屑3-4、橙汁35-40、营养添加剂5-6。本发明经切块腌制，去除了羊肉的膻腥味，再经滚揉使得羊肉融入了其他原料的香味，且本发明将羊肉、菌类、咖啡豆等相结合，使得本发明的营养更加均衡，同时本发明制备工艺简单，生产出的羊肉串香气四溢、肉质细嫩而富有弹性、口感好，此外还具有清热解毒、明目退翳、抗癌的功效。

Description

一种咖啡菌味羊肉串及其制备方法
技术领域
本发明属于食品加工技术领域，涉及一种羊肉串，尤其涉及一种咖啡菌味羊肉串及其制备方法。
背景技术
    羊肉串是一种新疆风味小吃，广受消费者喜爱。其主要是是以羊肉配以调料经烤制或炸制制成。现在市场上出售的羊肉串口味品种少、不具有保健功能，且由于多是沿街出售，卫生条件差，质量难以得到保障。
发明内容
本发明的目的是提供一种咖啡菌味羊肉串及其制备方法，本发明具有风味独特、营养价值高的特点。
本发明所采用的技术方案是：
    一种咖啡菌味羊肉串，其特征在于由以下重量份的原料制成：
羊肉200-220、金樱子1-1.2、笔筒草0.8-1、鸡冠花2-2.3、鸡蛋七叶1.3-1.5、香茶菜根1.6-1.8、人参花2.2-2.5、橙子核1-1.5、灵芝孢子油0.1-0.2、糯米25-30、蛋黄酱3-4、平菇10-12、鸡腿菇6-8、咖啡豆10-11、巧克力碎屑3-4、橙汁35-40、乳酸菌0.2-0.3、营养添加剂5-6；
    所述营养添加剂由下列重量份的原料制成：鸭血40-45、黄荆根1-1.2、山乌珠叶0.8-1、蘘荷子1.3-1.5、珍珠风子0.5-0.8、风气草0.4-0.5、竹盐3-3.5、黄酒3-4；
    制备方法为：（1）将黄荆根、山乌珠叶、蘘荷子、珍珠风子、风气草加4-5倍的水文火煎煮30-35分钟，过滤除渣后在所得滤液中加入竹盐、黄酒，搅拌均匀；
   （2）待步骤（1）所得物料晾凉后倒入鸭血，凝固后送入蒸锅大火蒸制5-8分钟后出料，再经冷冻干燥研成粉末，即得。
    所述的咖啡菌味羊肉串的制备方法，其特征在于包括以下步骤：
   （1）将金樱子、笔筒草、鸡冠花、鸡蛋七叶、香茶菜根、人参花、橙子核加5-6倍的水文火煎煮40-50分钟，过滤除渣，得提取液；
   （2）将平菇、鸡腿菇加4-5倍的水打浆，过滤除渣，得到平菇汁；将糯米置于平菇汁中浸泡5-6小时后捞出，加蛋黄酱拌匀，烘干后粉碎，得到菌味糯米粉；
   （3）将咖啡豆入锅，小火炒香，然后加入咖啡豆重量20-30%的提取液，炒至干燥时出锅，研成粉末，与橙汁、巧克力碎屑混合，大火加热搅拌至沸腾，待温度降至30-40℃时接入乳酸菌，发酵3-4小时后得果味发酵咖啡；
   （4）将羊肉切块，加果味发酵咖啡腌制3-4小时后送入滚揉机，同时加入菌味糯米粉及剩余物料，滚揉40-50分钟后出料，进行穿签，送入烤箱烤制10-15分钟，即得。
本发明的有益效果为：
本发明经切块腌制，去除了羊肉的膻腥味，再经滚揉使得羊肉融入了其他原料的香味，且本发明将羊肉、菌类、咖啡豆等相结合，使得本发明的营养更加均衡，同时本发明制备工艺简单，生产出的羊肉串香气四溢、肉质细嫩而富有弹性、口感好，此外，本发明还具有清热解毒、明目退翳、抗癌的功效，经常食用可达到强身健体的功效。
具体实施方式
    一种咖啡菌味羊肉串，其特征在于由以下重量份（公斤）的原料制成：
羊肉200、金樱子1.2、笔筒草1、鸡冠花2.3、鸡蛋七叶1.5、香茶菜根1.8、人参花2.2、橙子核1.5、灵芝孢子油0.2、糯米30、蛋黄酱4、平菇12、鸡腿菇6、咖啡豆11、巧克力碎屑4、橙汁40、乳酸菌0.3、营养添加剂6；
    所述营养添加剂由下列重量份（公斤）的原料制成：鸭血40、黄荆根1.2、山乌珠叶0.8、蘘荷子1.5、珍珠风子0.8、风气草0.5、竹盐3.5、黄酒4；
    制备方法为：（1）将黄荆根、山乌珠叶、蘘荷子、珍珠风子、风气草加4-5倍的水文火煎煮30-35分钟，过滤除渣后在所得滤液中加入竹盐、黄酒，搅拌均匀；
   （2）待步骤（1）所得物料晾凉后倒入鸭血，凝固后送入蒸锅大火蒸制5-8分钟后出料，再经冷冻干燥研成粉末，即得。
    所述的咖啡菌味羊肉串的制备方法，包括以下步骤：
   （1）将金樱子、笔筒草、鸡冠花、鸡蛋七叶、香茶菜根、人参花、橙子核加5-6倍的水文火煎煮40-50分钟，过滤除渣，得提取液；
   （2）将平菇、鸡腿菇加4-5倍的水打浆，过滤除渣，得到平菇汁；将糯米置于平菇汁中浸泡5-6小时后捞出，加蛋黄酱拌匀，烘干后粉碎，得到菌味糯米粉；
   （3）将咖啡豆入锅，小火炒香，然后加入咖啡豆重量20-30%的提取液，炒至干燥时出锅，研成粉末，与橙汁、巧克力碎屑混合，大火加热搅拌至沸腾，待温度降至30-40℃时接入乳酸菌，发酵3-4小时后得果味发酵咖啡；
   （4）将羊肉切块，加果味发酵咖啡腌制3-4小时后送入滚揉机，同时加入菌味糯米粉及剩余物料，滚揉40-50分钟后出料，进行穿签，送入烤箱烤制10-15分钟，即得。

Claims (2)

1.一种咖啡菌味羊肉串，其特征在于由以下重量份的原料制成：
羊肉200-220、金樱子1-1.2、笔筒草0.8-1、鸡冠花2-2.3、鸡蛋七叶1.3-1.5、香茶菜根1.6-1.8、人参花2.2-2.5、橙子核1-1.5、灵芝孢子油0.1-0.2、糯米25-30、蛋黄酱3-4、平菇10-12、鸡腿菇6-8、咖啡豆10-11、巧克力碎屑3-4、橙汁35-40、乳酸菌0.2-0.3、营养添加剂5-6；
    所述营养添加剂由下列重量份的原料制成：鸭血40-45、黄荆根1-1.2、山乌珠叶0.8-1、蘘荷子1.3-1.5、珍珠风子0.5-0.8、风气草0.4-0.5、竹盐3-3.5、黄酒3-4；
    制备方法为：（1）将黄荆根、山乌珠叶、蘘荷子、珍珠风子、风气草加4-5倍的水文火煎煮30-35分钟，过滤除渣后在所得滤液中加入竹盐、黄酒，搅拌均匀；
   （2）待步骤（1）所得物料晾凉后倒入鸭血，凝固后送入蒸锅大火蒸制5-8分钟后出料，再经冷冻干燥研成粉末，即得。
2.根据权利要求1所述的咖啡菌味羊肉串的制备方法，其特征在于包括以下步骤：
将金樱子、笔筒草、鸡冠花、鸡蛋七叶、香茶菜根、人参花、橙子核加5-6倍的水文火煎煮40-50分钟，过滤除渣，得提取液；
将平菇、鸡腿菇加4-5倍的水打浆，过滤除渣，得到平菇汁；将糯米置于平菇汁中浸泡5-6小时后捞出，加蛋黄酱拌匀，烘干后粉碎，得到菌味糯米粉；
将咖啡豆入锅，小火炒香，然后加入咖啡豆重量20-30%的提取液，炒至干燥时出锅，研成粉末，与橙汁、巧克力碎屑混合，大火加热搅拌至沸腾，待温度降至30-40℃时接入乳酸菌，发酵3-4小时后得果味发酵咖啡；
（4）将羊肉切块，加果味发酵咖啡腌制3-4小时后送入滚揉机，同时加入菌味糯米粉及剩余物料，滚揉40-50分钟后出料，进行穿签，送入烤箱烤制10-15分钟，即得。
CN201310582864.4A 2013-11-20 2013-11-20 一种咖啡菌味羊肉串及其制备方法 Pending CN103652978A (zh)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1287807A (zh) * 2000-09-25 2001-03-21 申黔秀 银杏红草羊肉的配制方法
CN101999696A (zh) * 2010-09-07 2011-04-06 安徽立泰食品科技有限公司 制备鲜嫩可口羊肉串的配方
CN102599315A (zh) * 2012-02-28 2012-07-25 中国农业大学 一种仿麝香猫咖啡的制备方法
CN102771823A (zh) * 2012-07-04 2012-11-14 内蒙古大牧场食品有限责任公司 一种熟制羊肉串及其制作工艺
CN102771819A (zh) * 2011-05-11 2012-11-14 吉林市名盛园实业有限责任公司 牛、羊肉风干肠的生产方法
CN102948767A (zh) * 2011-08-30 2013-03-06 安徽夏星食品有限公司 一种香辣肉串及其制备方法
CN103222634A (zh) * 2013-03-27 2013-07-31 蚌埠市丰牧牛羊肉制品有限责任公司 一种苦丁茶香河蚌肉干及其制备方法
CN103300404A (zh) * 2013-05-16 2013-09-18 安徽夏星食品有限公司 一种开胃泡椒风味羊肉烤肠及其制作方法

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1287807A (zh) * 2000-09-25 2001-03-21 申黔秀 银杏红草羊肉的配制方法
CN101999696A (zh) * 2010-09-07 2011-04-06 安徽立泰食品科技有限公司 制备鲜嫩可口羊肉串的配方
CN102771819A (zh) * 2011-05-11 2012-11-14 吉林市名盛园实业有限责任公司 牛、羊肉风干肠的生产方法
CN102948767A (zh) * 2011-08-30 2013-03-06 安徽夏星食品有限公司 一种香辣肉串及其制备方法
CN102599315A (zh) * 2012-02-28 2012-07-25 中国农业大学 一种仿麝香猫咖啡的制备方法
CN102771823A (zh) * 2012-07-04 2012-11-14 内蒙古大牧场食品有限责任公司 一种熟制羊肉串及其制作工艺
CN103222634A (zh) * 2013-03-27 2013-07-31 蚌埠市丰牧牛羊肉制品有限责任公司 一种苦丁茶香河蚌肉干及其制备方法
CN103300404A (zh) * 2013-05-16 2013-09-18 安徽夏星食品有限公司 一种开胃泡椒风味羊肉烤肠及其制作方法

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