CN103652988A - 一种青稞茶味羊肉串及其制备方法 - Google Patents
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Abstract
一种青稞茶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300-350、淫羊藿1-2、鹿蹄草2-2.3、毛葡萄根皮1.8-2.2、茅栗叶3-4、蒲桃叶2.5-2.8、茄花1.8-2、山茶花3-3.5、王瓜子1-2、火腿肠3-4、猕猴桃15-18、鸽精1-2、青稞粉40-44、白奶油4-5、奶粉10-11、加饭酒3-4、酥油1-2、茶水75-80、营养添加剂8-9。本发明具有浓郁的奶香与茶香,加工过程中添加的鸽精可增加本发明的鲜味,使得本发明味道更加香醇,增进消费者的食欲,同时本发明营养丰富,原料中的青稞粉含有大量的维生素、膳食纤维及微量元素,此外,本发明还具有祛风除湿、活血舒筋、健胃益肾、清热利湿的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种羊肉串,尤其涉及一种青稞茶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青稞茶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:
一种青稞茶味羊肉串,其特征在于由以下重量份的原料制成:
羊肉300-350、淫羊藿1-2、鹿蹄草2-2.3、毛葡萄根皮1.8-2.2、茅栗叶3-4、蒲桃叶2.5-2.8、茄花1.8-2、山茶花3-3.5、王瓜子1-2、火腿肠3-4、猕猴桃15-18、鸽精1-2、青稞粉40-44、白奶油4-5、奶粉10-11、加饭酒3-4、酥油1-2、茶水75-80、营养添加剂8-9;
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。
所述的青稞茶味羊肉串的制备方法,其特征在于包括以下步骤:
(1)将淫羊藿、鹿蹄草、毛葡萄根皮、茅栗叶、蒲桃叶、茄花、山茶花、王瓜子加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得提取液经喷雾干燥制成粉末;
(2)将猕猴桃去皮、切块,与切成片的火腿肠混合加一倍的水打浆;
(3)将羊肉切成小块,送入滚揉机,同时加入鸽精、步骤(1)、(2)所得物料滚揉40-50分钟后出料,进行穿签;
(4)将青稞粉、奶粉混合入锅,小火炒香,加入茶水、酥油,小火加热搅拌,煨成糊状后起锅,加剩余物料混合拌匀,得到营养茶糊;
(5)在步骤(3)所得物料表面刷上营养茶糊,送入油锅炸制8-10分钟,即得。
本发明的有益效果为:
本发明具有浓郁的奶香与茶香,加工过程中添加的鸽精可增加本发明的鲜味,使得本发明味道更加香醇,增进消费者的食欲,同时本发明营养丰富,原料中的青稞粉含有大量的维生素、膳食纤维及微量元素,此外,本发明还具有祛风除湿、活血舒筋、健胃益肾、清热利湿的功效,具有推广价值。
具体实施方式
一种青稞茶味羊肉串,其特征在于由以下重量份(公斤)的原料制成:
羊肉300、淫羊藿2、鹿蹄草2.3、毛葡萄根皮2.2、茅栗叶4、蒲桃叶2.8、茄花1.8、山茶花3.5、王瓜子2、火腿肠4、猕猴桃18、鸽精2、青稞粉44、白奶油5、奶粉11、加饭酒4、酥油1、茶水80、营养添加剂9;
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。
所述的青稞茶味羊肉串的制备方法,包括以下步骤:
(1)将淫羊藿、鹿蹄草、毛葡萄根皮、茅栗叶、蒲桃叶、茄花、山茶花、王瓜子加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得提取液经喷雾干燥制成粉末;
(2)将猕猴桃去皮、切块,与切成片的火腿肠混合加一倍的水打浆;
(3)将羊肉切成小块,送入滚揉机,同时加入鸽精、步骤(1)、(2)所得物料滚揉40-50分钟后出料,进行穿签;
(4)将青稞粉、奶粉混合入锅,小火炒香,加入茶水、酥油,小火加热搅拌,煨成糊状后起锅,加剩余物料混合拌匀,得到营养茶糊;
(5)在步骤(3)所得物料表面刷上营养茶糊,送入油锅炸制8-10分钟,即得。
Claims (2)
1.一种青稞茶味羊肉串,其特征在于由以下重量份的原料制成:
羊肉300-350、淫羊藿1-2、鹿蹄草2-2.3、毛葡萄根皮1.8-2.2、茅栗叶3-4、蒲桃叶2.5-2.8、茄花1.8-2、山茶花3-3.5、王瓜子1-2、火腿肠3-4、猕猴桃15-18、鸽精1-2、青稞粉40-44、白奶油4-5、奶粉10-11、加饭酒3-4、酥油1-2、茶水75-80、营养添加剂8-9;
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所述的青稞茶味羊肉串的制备方法,其特征在于包括以下步骤:
将淫羊藿、鹿蹄草、毛葡萄根皮、茅栗叶、蒲桃叶、茄花、山茶花、王瓜子加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得提取液经喷雾干燥制成粉末;
将猕猴桃去皮、切块,与切成片的火腿肠混合加一倍的水打浆;
将羊肉切成小块,送入滚揉机,同时加入鸽精、步骤(1)、(2)所得物料滚揉40-50分钟后出料,进行穿签;
将青稞粉、奶粉混合入锅,小火炒香,加入茶水、酥油,小火加热搅拌,煨成糊状后起锅,加剩余物料混合拌匀,得到营养茶糊;
在步骤(3)所得物料表面刷上营养茶糊,送入油锅炸制8-10分钟,即得。
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CN104432136A (zh) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | 一种普洱茶香即食羊肉及其制备方法 |
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