CN103652979A - 一种芦荟营养羊肉串及其制备方法 - Google Patents

一种芦荟营养羊肉串及其制备方法 Download PDF

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CN103652979A
CN103652979A CN201310582878.6A CN201310582878A CN103652979A CN 103652979 A CN103652979 A CN 103652979A CN 201310582878 A CN201310582878 A CN 201310582878A CN 103652979 A CN103652979 A CN 103652979A
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parts
aloe
mutton
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张旭
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HUAIYUAN DAYU FOOD TECHNOLOGY Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/72Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions
    • A23L13/74Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions using microorganisms or enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

一种芦荟营养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250-300、春根藤4-4.5、杠板归4.5-6、苎麻根3-4、豌豆七根4-5、柚核5-7、干蕨鸡3-3.5、地灵4-5、炼乳2-3、奶糖10-12、莲籽7-8、芦荟果肉20-21、绿豆5-6、豌豆4-5、玉米片10-11、抹茶粉10-11、黑麦粉15-20、乳酸菌0.4-0.5、营养添加剂7-8。本发明外酥里嫩、肉质细嫩,由于添加了绿豆等杂粮,不仅改善了本发明的风味,还提高了本发明的营养价值,同时,本发明在加工过程中添加了炼乳、奶糖等,使得本发明香甜可口、香味浓郁,此外,本发明还具有舒筋活络,清热解毒、疏肝理气、健脾利湿的功效。

Description

一种芦荟营养羊肉串及其制备方法
技术领域
[0001] 本发明属于食品加工技术领域,涉及一种羊肉串,尤其涉及一种芦荟营养羊肉串及其制备方法。
背景技术
[0002] 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
[0003] 本发明的目的是提供一种芦荟营养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。
[0004] 本发明所采用的技术方案是:
一种芦荟营养羊肉串,其特征在于由以下重量份的原料制成:
羊肉250-300、春根藤4-4.5、杠板归4.5-6、苎麻根3-4、豌豆七根4-5、柚核5-7、干蕨鸡3-3.5、地灵4-5、炼乳2-3、奶糖10-12、莲籽7-8、芦荟果肉20-21、绿豆5-6、豌豆4-5、玉米片10-11、抹茶粉10-11、黑麦粉15-20、乳酸菌0.4-0.5、营养添加剂7-8 ;
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、囊荷子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:(I)将黄荆根、山乌珠叶、囊荷子、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。
[0005] 所述的芦荟营养羊肉串的制备方法,其特征在于包括以下步骤:
(1)将奶糖加6-7倍的水,大火加热至奶糖完全融化,得到奶糖水;将羊肉切块、穿签,放置于烤架上,一边烤制一边喷洒奶糖水,烤制10-15分钟;
(2)将春根藤、杠板归、苎麻根、豌豆七根、柚核、干蕨鸡、地灵加6-7倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(3)将莲籽、绿豆、豌豆送入油锅炸制10-15分钟,捞出烘干后粉碎;
(4)将芦荟果肉加提取液打浆,加入玉米片,大火熬制15-20分钟后停止加热,送入胶体磨研磨匀质,在30-35°C时接入乳酸菌,发酵3-4小时后加入步骤(3)所得物料及剩余物料,小火加热,煨成糊状;
(5)在步骤(1)所得物料表面刷上步骤(4)所得物料,入油锅炸制4-6分钟,即得。
[0006]本发明的有益效果为:
本发明外酥里嫩、肉质细嫩,由于添加了绿豆等杂粮,不仅改善了本发明的风味,还提高了本发明的营养价值,同时,本发明在加工过程中添加了炼乳、奶糖等,使得本发明香甜可口、香味浓郁,此外,本发明还具有舒筋活络,清热解毒、疏肝理气、健脾利湿的功效,经常食用可提高机体免疫力,有益于人体健康。
具体实施方式
[0007] —种芦荟营养羊肉串,其特征在于由以下重量份(公斤)的原料制成:
羊肉250、春根藤4.5、杠板归6、苎麻根4、豌豆七根5、柚核5、干蕨鸡3.5、地灵4、炼乳3、奶糖12、莲籽8、芦荟果肉21、绿豆6、豌豆4、玉米片11、抹茶粉10、黑麦粉20、乳酸菌0.5、营养添加剂8 ;
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、囊荷子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:(I)将黄荆根、山乌珠叶、囊荷子、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。
[0008] 所述的芦荟营养羊肉串的制备方法,包括以下步骤:
(1)将奶糖加6-7倍的水,大火加热至奶糖完全融化,得到奶糖水;将羊肉切块、穿签,放置于烤架上,一边烤制一边喷洒奶糖水,烤制10-15分钟;
(2)将春根藤、杠板归、苎麻根、豌豆七根、柚核、干蕨鸡、地灵加6-7倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(3)将莲籽、绿豆、豌豆送入油锅炸制10-15分钟,捞出烘干后粉碎;
(4)将芦荟果肉加提取液打浆,加入玉米片,大火熬制15-20分钟后停止加热,送入胶体磨研磨匀质,在30-35°C时接入乳酸菌,发酵3-4小时后加入步骤(3)所得物料及剩余物料,小火加热,煨成糊状;
(5)在步骤(1)所得物料表面刷上步骤(4)所得物料,入油锅炸制4-6分钟,即得。

Claims (2)

1.一种芦荟营养羊肉串,其特征在于由以下重量份的原料制成: 羊肉250-300、春根藤4-4.5、杠板归4.5-6、苎麻根3-4、豌豆七根4-5、柚核5-7、干蕨鸡3-3.5、地灵4-5、炼乳2-3、奶糖10-12、莲籽7-8、芦荟果肉20-21、绿豆5-6、豌豆4-5、玉米片10-11、抹茶粉10-11、黑麦粉15-20、乳酸菌0.4-0.5、营养添加剂7-8 ; 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、囊荷子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:(I)将黄荆根、山乌珠叶、囊荷子、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所述的芦荟营养羊肉串的制备方法,其特征在于包括以下步骤: (1)将奶糖加6-7倍的水,大火加热至奶糖完全融化,得到奶糖水;将羊肉切块、穿签,放置于烤架上,一边烤制一边喷洒奶糖水,烤制10-15分钟; (2)将春根藤、杠板归、苎麻根、豌豆七根、柚核、干蕨鸡、地灵加6-7倍的水文火煎煮40-50分钟,过滤除渣,得提取液; (3)将莲籽、绿豆、豌豆送入油锅炸制10-15分钟,捞出烘干后粉碎; (4)将芦荟果肉加提取液打浆,加入玉米片,大火熬制15-20分钟后停止加热,送入胶体磨研磨匀质,在30-35°C时接入乳酸菌,发酵3-4小时后加入步骤(3)所得物料及剩余物料,小火加热,煨成糊状; (5)在步骤(1)所得物料表面刷上步骤(4)所得物料,入油锅炸制4-6分钟,即得。
CN201310582878.6A 2013-11-20 2013-11-20 一种芦荟营养羊肉串及其制备方法 Pending CN103652979A (zh)

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