CN103689539B - 一种枇杷风味牛肉酱及其制备方法 - Google Patents
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- 235000015278 beef Nutrition 0.000 title claims abstract description 32
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- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
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- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 4
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
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- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
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- 239000007788 liquid Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
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- 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
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种枇杷风味牛肉酱及其制备方法,是由下述重量份的原料制成:牛肉120-150、枇杷20-30、干红辣椒10-15、茶树菇10-20、拐枣粉3-5、甜叶菊4-8、二色补血草2-3、合欢皮2-3、鼠曲草1-2、牛角花1-2、石菖蒲2-3、茵陈蒿1-2、红酒10-20、食盐6-10、酱油4-10、豆腐乳5-15、异抗坏血酸钠0.03-0.05、葡萄籽油适量;本发明枇杷风味牛肉酱,包含枇杷及红酒成分,增加果味及醇香同时兼具润肺和胃、活血暖身的功效,风味独特,有益人体健康,配方还增加二色补血草具有补中益气的作用,牛角花可以补虚止渴,适合各种人群食用。
Description
技术领域
本发明涉及一种食品加工领域,尤其涉及一种枇杷风味牛肉酱及其制备方法。
背景技术
牛肉是全世界人都爱吃的食品,中国人消费的肉类食品之一,含有丰富的蛋白质,能提高机体抗病能力,寒冬食牛肉,有暖胃作用,为寒冬补益佳品,还有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功能。
随着生活水平的提高,人们对牛肉的需求不仅仅满足于食用新鲜牛肉,牛肉制品的加工的多样化越来越得到人们的关注,本发明提供一种枇杷风味牛肉酱,满足市场的需求。
发明内容
本发明克服了现有技术不足,提供了一种枇杷风味牛肉酱及其制备方法。
本发明是通过以下技术方案实现的:
一种枇杷风味牛肉酱,由下述重量份的原料制成:
牛肉120-150、枇杷20-30、干红辣椒10-15、茶树菇10-20、拐枣粉3-5、甜叶菊4-8、二色补血草2-3、合欢皮2-3、鼠曲草1-2、牛角花1-2、石菖蒲2-3、茵陈蒿1-2、红酒10-20、食盐6-10、酱油4-10、豆腐乳5-15、异抗坏血酸钠0.03-0.05、葡萄籽油适量;
所述的枇杷风味牛肉酱的制备方法,包括以下步骤:
(1)、将牛肉洗净切片,放入含5-8%食盐的水溶液浸泡1-2小时,捞出冲洗沥干,入笼蒸熟,再经绞肉机制绞制成肉糜,得牛肉糜;
(2)、将茶树菇洗净除杂去笼蒸熟,脱水后烘干研磨成粉,与拐枣粉混合,文火炒制熟香,得熟香粉;将枇杷去皮去核洗净打浆,得枇杷浆;
(3)、将甜叶菊、二色补血草、合欢皮、鼠曲草、牛角花、石菖蒲、茵陈蒿混合入锅,加8-12倍水煎煮2-3小时,过滤去渣,滤液浓缩超滤,得精制液,与红酒、枇杷浆、牛肉糜揉拌均匀,覆膜静置1-3小时;
(4)、将干红辣椒除杂洗净烘干,研磨至80-100目,得辣椒粉,取辣椒粉重量份的1-2倍葡萄油热熟,加入辣椒粉煎熬翻炒1-2分钟,捞出辣椒粉待用,将步骤(3)静置物入锅,加入其它剩余原料及静置物1-3倍水搅匀,煮沸后加入辣椒粉、熟香粉,搅拌均匀,继续熬制成浓稠糊状,即得。
与现有技术相比,本发明的优点是:
本发明枇杷风味牛肉酱,包含枇杷及红酒成分,增加果味及醇香同时兼具润肺和胃、活血暖身的功效,风味独特,有益人体健康,配方还增加二色补血草具有补中益气的作用,牛角花可以补虚止渴,适合各种人群食用。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种枇杷风味牛肉酱,由下述重量(斤)的原料制成:
牛肉120、枇杷30、干红辣椒15、茶树菇20、拐枣粉5、甜叶菊6、二色补血草2、合欢皮3、鼠曲草2、牛角花2、石菖蒲3、茵陈蒿2、红酒20、食盐10、酱油8、豆腐乳12、异抗坏血酸钠0.03、葡萄籽油适量;
所述的枇杷风味牛肉酱的制备方法,包括以下步骤:
(1)、将牛肉洗净切片,放入含8%食盐的水溶液浸泡2小时,捞出冲洗沥干,入笼蒸熟,再经绞肉机制绞制成肉糜,得牛肉糜;
(2)、将茶树菇洗净除杂去笼蒸熟,脱水后烘干研磨成粉,与拐枣粉混合,文火炒制熟香,得熟香粉;将枇杷去皮去核洗净打浆,得枇杷浆;
(3)、将甜叶菊、二色补血草、合欢皮、鼠曲草、牛角花、石菖蒲、茵陈蒿混合入锅,加10倍水煎煮3小时,过滤去渣,滤液浓缩超滤,得精制液,与红酒、枇杷浆、牛肉糜揉拌均匀,覆膜静置2小时;
、将干红辣椒除杂洗净烘干,研磨至100目,得辣椒粉,取辣椒粉重量份的2倍葡萄油热熟,加入辣椒粉煎熬翻炒2分钟,捞出辣椒粉待用,将步骤(3)静置物入锅,加入其它剩余原料及静置物3倍水搅匀,煮沸后加入辣椒粉、熟香粉,搅拌均匀,继续熬制成浓稠糊状,即得。
Claims (2)
1.一种枇杷风味牛肉酱,其特征在于是由下述重量份的原料制成:牛肉120-150、枇杷20-30、干红辣椒10-15、茶树菇10-20、拐枣粉3-5、甜叶菊4-8、二色补血草2-3、合欢皮2-3、鼠曲草1-2、牛角花1-2、石菖蒲2-3、茵陈蒿1-2、红酒10-20、食盐6-10、酱油4-10、豆腐乳5-15、异抗坏血酸钠0.03-0.05、葡萄籽油适量。
2.一种如权利要求1所述的枇杷风味牛肉酱的制备方法,其特征在于包括以下步骤:
(1)、将牛肉洗净切片,放入含5-8%食盐的水溶液浸泡1-2小时,捞出冲洗沥干,入笼蒸熟,再经绞肉机制绞制成肉糜,得牛肉糜;
(2)、将茶树菇洗净除杂上笼蒸熟,脱水后烘干研磨成粉,与拐枣粉混合,文火炒制熟香,得熟香粉;将枇杷去皮去核洗净打浆,得枇杷浆;
(3)、将甜叶菊、二色补血草、合欢皮、鼠曲草、牛角花、石菖蒲、茵陈蒿混合入锅,加8-12倍水煎煮2-3小时,过滤去渣,滤液浓缩超滤,得精制液,与红酒、枇杷浆、牛肉糜揉拌均匀,覆膜静置1-3小时;
(4)、将干红辣椒除杂洗净烘干,研磨至80-100目,得辣椒粉,取辣椒粉重量份的1-2倍葡萄籽油热熟,加入辣椒粉煎熬翻炒1-2分钟,捞出辣椒粉待用,将步骤(3)静置物入锅,加入其它剩余原料及静置物1-3倍水搅匀,煮沸后加入辣椒粉、熟香粉,搅拌均匀,继续熬制成浓稠糊状,即得。
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CN105394533A (zh) * | 2015-11-18 | 2016-03-16 | 合肥杠岗香食品有限公司 | 一种青椒牛肉料理包 |
CN106235274A (zh) * | 2016-08-02 | 2016-12-21 | 桐城市兴新食品有限公司 | 一种油菜心大雁肉酱及其制备方法 |
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CN1218641A (zh) * | 1997-11-29 | 1999-06-09 | 曾爱民 | 一种茄辣牛肉酱干及其制造工艺 |
CN1451306A (zh) * | 2002-04-15 | 2003-10-29 | 丁胜 | 香辣牛肉酱 |
CN101411508A (zh) * | 2008-12-12 | 2009-04-22 | 甘肃中汇农业发展有限公司 | 香辣牛肉酱及其加工方法 |
CN102613538A (zh) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | 一种香菇牛肉酱及其制备方法 |
CN102919816A (zh) * | 2012-11-14 | 2013-02-13 | 江苏小康食品有限公司 | 一种牛肉酱的配方及其制备方法 |
CN103355640A (zh) * | 2013-07-31 | 2013-10-23 | 江苏沃德铝业有限公司 | 一种香菇牛肉酱的制备方法 |
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CN1218641A (zh) * | 1997-11-29 | 1999-06-09 | 曾爱民 | 一种茄辣牛肉酱干及其制造工艺 |
CN1451306A (zh) * | 2002-04-15 | 2003-10-29 | 丁胜 | 香辣牛肉酱 |
CN101411508A (zh) * | 2008-12-12 | 2009-04-22 | 甘肃中汇农业发展有限公司 | 香辣牛肉酱及其加工方法 |
CN102613538A (zh) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | 一种香菇牛肉酱及其制备方法 |
CN102919816A (zh) * | 2012-11-14 | 2013-02-13 | 江苏小康食品有限公司 | 一种牛肉酱的配方及其制备方法 |
CN103355640A (zh) * | 2013-07-31 | 2013-10-23 | 江苏沃德铝业有限公司 | 一种香菇牛肉酱的制备方法 |
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