CN103652990A - 一种杂粮羊肉串及其制备方法 - Google Patents
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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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- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- 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
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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
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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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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
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Abstract
一种杂粮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400-440、乌灵参2-3、前胡1-1.5、没药2-2.2、甜瓜花0.8-1、榕树叶1.8-2.2、棘刺花1.2-1.4、草鞋青1.5-1.6、蓝花葱0.9-1、麻酱3-4、小米7-9、黑米9-10、红豆8-9、糜子4-5、谷朊粉2-3、鱼骨15-20、土豆10-12、奶茶4-5、白酒3-3.5、营养添加剂10-11。本发在保持羊肉的营养的同时还将羊肉与小米、黑米、鱼骨等的风味有效结合起来,可显著改善羊肉串的风味、丰富本发明的营养,且经腌制、油炸,使得味道深入到羊肉内部、肉质细嫩且具有弹性,具有安神降压、散风清热、明目解毒、通阳健胃的功效。
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,尤其涉及一种杂粮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杂粮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:
一种杂粮羊肉串,其特征在于由以下重量份的原料制成:
羊肉400-440、乌灵参2-3、前胡1-1.5、没药2-2.2、甜瓜花0.8-1、榕树叶1.8-2.2、棘刺花1.2-1.4、草鞋青1.5-1.6、蓝花葱0.9-1、麻酱3-4、小米7-9、黑米9-10、红豆8-9、糜子4-5、谷朊粉2-3、鱼骨15-20、土豆10-12、奶茶4-5、白酒3-3.5、营养添加剂10-11;
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。
所述的杂粮羊肉串的制备方法,其特征在于包括以下步骤:
(1)将乌灵参、前胡、没药、甜瓜花、榕树叶、棘刺花、草鞋青、蓝花葱加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)将小米、黑米、红豆、糜子混合入锅,小火炒香后出锅,加2-3倍的水打浆,离心分离得到杂粮渣和杂粮液;
(3)将杂粮渣烘干,得到杂粮粉;将土豆去皮,送入蒸锅大火蒸20-25分钟后出锅,捣成泥,加白酒在60-65℃下闷润30-35分钟后烘干、研成粉末,与杂粮粉混合拌匀;
(4)将鱼骨送入开水锅中大火煮30-40分钟后捞出、敲碎,加杂粮液、奶茶研磨匀质;
(5)将羊肉切块,加步骤(4)所得物料腌制3-4小时,然后与步骤(1)、(3)所得物料及剩余物料混合送入滚揉机合送入滚揉机,滚揉40-50分钟后出料,进行穿签,送入油锅炸制10-12分钟,即得。
本发明的有益效果为:
本发在保持羊肉的营养的同时还将羊肉与小米、黑米、鱼骨等的风味有效结合起来,可显著改善羊肉串的风味、丰富本发明的营养,且经腌制、油炸,使得味道深入到羊肉内部、肉质细嫩且具有弹性,具有安神降压、散风清热、明目解毒、通阳健胃的功效,是一种具有保健功能的绿色休闲食品。
具体实施方式
一种杂粮羊肉串,其特征在于由以下重量份(公斤)的原料制成:
羊肉400、乌灵参3、前胡1.5、没药2.2、甜瓜花0.8、榕树叶2.2、棘刺花1.4、草鞋青1.6、蓝花葱1、麻酱4、小米7、黑米10、红豆9、糜子5、谷朊粉2、鱼骨20、土豆12、奶茶4、白酒3.5、营养添加剂11;
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。
所述的杂粮羊肉串的制备方法,包括以下步骤:
(1)将乌灵参、前胡、没药、甜瓜花、榕树叶、棘刺花、草鞋青、蓝花葱加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)将小米、黑米、红豆、糜子混合入锅,小火炒香后出锅,加2-3倍的水打浆,离心分离得到杂粮渣和杂粮液;
(3)将杂粮渣烘干,得到杂粮粉;将土豆去皮,送入蒸锅大火蒸20-25分钟后出锅,捣成泥,加白酒在60-65℃下闷润30-35分钟后烘干、研成粉末,与杂粮粉混合拌匀;
(4)将鱼骨送入开水锅中大火煮30-40分钟后捞出、敲碎,加杂粮液、奶茶研磨匀质;
(5)将羊肉切块,加步骤(4)所得物料腌制3-4小时,然后与步骤(1)、(3)所得物料及剩余物料混合送入滚揉机合送入滚揉机,滚揉40-50分钟后出料,进行穿签,送入油锅炸制10-12分钟,即得。
Claims (2)
1.一种杂粮羊肉串,其特征在于由以下重量份的原料制成:
羊肉400-440、乌灵参2-3、前胡1-1.5、没药2-2.2、甜瓜花0.8-1、榕树叶1.8-2.2、棘刺花1.2-1.4、草鞋青1.5-1.6、蓝花葱0.9-1、麻酱3-4、小米7-9、黑米9-10、红豆8-9、糜子4-5、谷朊粉2-3、鱼骨15-20、土豆10-12、奶茶4-5、白酒3-3.5、营养添加剂10-11;
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所述的杂粮羊肉串的制备方法,其特征在于包括以下步骤:
将乌灵参、前胡、没药、甜瓜花、榕树叶、棘刺花、草鞋青、蓝花葱加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;
将小米、黑米、红豆、糜子混合入锅,小火炒香后出锅,加2-3倍的水打浆,离心分离得到杂粮渣和杂粮液;
将杂粮渣烘干,得到杂粮粉;将土豆去皮,送入蒸锅大火蒸20-25分钟后出锅,捣成泥,加白酒在60-65℃下闷润30-35分钟后烘干、研成粉末,与杂粮粉混合拌匀;
将鱼骨送入开水锅中大火煮30-40分钟后捞出、敲碎,加杂粮液、奶茶研磨匀质;
将羊肉切块,加步骤(4)所得物料腌制3-4小时,然后与步骤(1)、(3)所得物料及剩余物料混合送入滚揉机合送入滚揉机,滚揉40-50分钟后出料,进行穿签,送入油锅炸制10-12分钟,即得。
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