CN103704671B - 一种魔芋驴肉酱及其制备方法 - Google Patents

一种魔芋驴肉酱及其制备方法 Download PDF

Info

Publication number
CN103704671B
CN103704671B CN201310639359.9A CN201310639359A CN103704671B CN 103704671 B CN103704671 B CN 103704671B CN 201310639359 A CN201310639359 A CN 201310639359A CN 103704671 B CN103704671 B CN 103704671B
Authority
CN
China
Prior art keywords
donkey meat
konjak
flower
donkey
sauce
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
CN201310639359.9A
Other languages
English (en)
Other versions
CN103704671A (zh
Inventor
田世伟
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201310639359.9A priority Critical patent/CN103704671B/zh
Publication of CN103704671A publication Critical patent/CN103704671A/zh
Application granted granted Critical
Publication of CN103704671B publication Critical patent/CN103704671B/zh
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • 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
    • 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
    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

本发明公开了一种魔芋驴肉酱及其制备方法，是由下述重量份的原料制成：魔芋粉10-15、驴肉30-50、红薯15-20、红豆5-10、鸡高汤8-15、红尖辣椒5-15、干虎掌菌4-9、黄荆叶粉2-3、地黄花2-3、黄精2-3、黄芪1-2、绞股蓝2-3、太白茶1-2、藿香粉1-2、苹果花1-2、橙皮2-3、精盐3-8、酱油4-9、黄酒9-14、花生油5-10、适量水；本发明魔芋驴肉酱，咸香鲜辣，营养丰富均衡，食用方便，配方添加地黄花有治消渴，肾虚腰痛等功效；苹果花、橙皮能健脾温胃、理气补血，配伍合理，长食能改善脾胃衰虚、食欲不振等亚健康症状。

Description

一种魔芋驴肉酱及其制备方法
技术领域
本发明涉及一种食品加工领域，尤其涉及一种魔芋驴肉酱及其制备方法。
背景技术
俗话说“天上龙肉，地上驴肉”，这句话是对驴肉的美誉，驴肉具有“两高两低”的特点：高蛋白，低脂肪；高氨基酸，低胆固醇。对动脉硬化、冠心病、高血压有着良好的保健作用。另外还含有动物胶，骨胶朊和钙等成分，能为老人、儿童、体弱者和病后调养的人提供良好的营养补充。
随着生活水平的提高，人们对驴肉的需求不仅仅满足于食用新鲜驴肉，驴肉制品的加工的多样化越来越得到人们的关注，本发明提供一种魔芋驴肉酱，满足市场的需求。
发明内容
本发明克服了现有技术不足，提供了一种魔芋驴肉酱及其制备方法。
本发明是通过以下技术方案实现的：
一种魔芋驴肉酱，由下述重量份的原料制成：
魔芋粉10-15、驴肉30-50、红薯15-20、红豆5-10、鸡高汤8-15、红尖辣椒5-15、干虎掌菌4-9、黄荆叶粉2-3、地黄花2-3、黄精2-3、黄芪1-2、绞股蓝2-3、太白茶1-2、藿香粉1-2、苹果花1-2、橙皮2-3、精盐3-8、酱油4-9、黄酒9-14、花生油5-10、适量水。
所述的魔芋驴肉酱的制备方法，包括以下步骤：
（1）、将红薯去皮切片研磨成浆，将红豆、干虎掌菌除杂处理后研磨成粉合并，炒制出香后，加4-8倍水及红薯浆、魔芋粉、鸡高汤煮沸20-30分钟，得浆糊；
（2）、将驴肉洗净切片，与黄荆叶粉、地黄花、黄精、黄芪、绞股蓝、太白茶、藿香粉、苹果花、橙皮一起入锅加水煎煮至沸，继续文火焖煮1-2小时，捞出驴肉片冲洗干净，绞制成驴肉糜，加入精盐、酱油、黄酒搅拌均匀，静置1-2小时；
（1）（3）、将鲜红尖辣椒去籽去蒂，破碎研磨成浆，将花生油入锅加热至65-78℃，加入辣椒浆，煎熬1-3分钟，放入步骤（2）静置驴肉料，翻炒均匀，加水覆盖驴肉料2-4厘米，煮沸后倒入浆糊，搅拌均匀，文火熬煮1-2小时，即得。
与现有技术相比，本发明的优点是：
本发明魔芋驴肉酱，咸香鲜辣，营养丰富均衡，食用方便，配方添加地黄花有治消渴，肾虚腰痛等功效；苹果花、橙皮能健脾温胃、理气补血，配伍合理，长食能改善脾胃衰虚、食欲不振等亚健康症状。
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：
一种魔芋驴肉酱，由下述重量（斤）的原料制成：
魔芋粉15、驴肉40、红薯20、红豆8、鸡高汤15、红尖辣椒12、干虎掌菌8、黄荆叶粉2、地黄花3、黄精3、黄芪2、绞股蓝2、太白茶1、藿香粉2、苹果花2、橙皮3、精盐8、酱油8、黄酒14、花生油8、适量水。
所述的魔芋驴肉酱的制备方法，包括以下步骤：
（1）、将红薯去皮切片研磨成浆，将红豆、干虎掌菌除杂处理后研磨成粉合并，炒制出香后，加6倍水及红薯浆、魔芋粉、鸡高汤煮沸20分钟，得浆糊；
（2）、将驴肉洗净切片，与黄荆叶粉、地黄花、黄精、黄芪、绞股蓝、太白茶、藿香粉、苹果花、橙皮一起入锅加水煎煮至沸，继续文火焖煮2小时，捞出驴肉片冲洗干净，绞制成驴肉糜，加入精盐、酱油、黄酒搅拌均匀，静置1.5小时；
（3）、将鲜红尖辣椒去籽去蒂，破碎研磨成浆，将花生油入锅加热至78℃，加入辣椒浆，煎熬2分钟，放入步骤（2）静置驴肉料，翻炒均匀，加水覆盖驴肉料3厘米，煮沸后倒入浆糊，搅拌均匀，文火熬煮2小时，即得。

Claims (2)

1.一种魔芋驴肉酱，其特征在于是由下述重量份的原料制成：魔芋粉10-15、驴肉30-50、红薯15-20、红豆5-10、鸡高汤8-15、红尖辣椒5-15、干虎掌菌4-9、黄荆叶粉2-3、地黄花2-3、黄精2-3、黄芪1-2、绞股蓝2-3、太白茶1-2、藿香粉1-2、苹果花1-2、橙皮2-3、精盐3-8、酱油4-9、黄酒9-14、花生油5-10、适量水。
2.一种如权利要求1所述的魔芋驴肉酱的制备方法，其特征在于包括以下步骤：
（1）、将红薯去皮切片研磨成浆，将红豆、干虎掌菌除杂处理后研磨成粉合并，炒制出香后，加4-8倍水及红薯浆、魔芋粉、鸡高汤煮沸20-30分钟，得浆糊；
（2）、将驴肉洗净切片，与黄荆叶粉、地黄花、黄精、黄芪、绞股蓝、太白茶、藿香粉、苹果花、橙皮一起入锅加水煎煮至沸，继续文火焖煮1-2小时，捞出驴肉片冲洗干净，绞制成驴肉糜，加入精盐、酱油、黄酒搅拌均匀，静置1-2小时；
（3）、将红尖辣椒去籽去蒂，破碎研磨成浆，将花生油入锅加热至65-78℃，加入辣椒浆，煎熬1-3分钟，放入步骤（2）静置驴肉料，翻炒均匀，加水覆盖驴肉料2-4厘米，煮沸后倒入浆糊，搅拌均匀，文火熬煮1-2小时，即得。
CN201310639359.9A 2013-12-04 2013-12-04 一种魔芋驴肉酱及其制备方法 Expired - Fee Related CN103704671B (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310639359.9A CN103704671B (zh) 2013-12-04 2013-12-04 一种魔芋驴肉酱及其制备方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310639359.9A CN103704671B (zh) 2013-12-04 2013-12-04 一种魔芋驴肉酱及其制备方法

Publications (2)

Publication Number Publication Date
CN103704671A CN103704671A (zh) 2014-04-09
CN103704671B true CN103704671B (zh) 2016-03-09

Family

ID=50398343

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310639359.9A Expired - Fee Related CN103704671B (zh) 2013-12-04 2013-12-04 一种魔芋驴肉酱及其制备方法

Country Status (1)

Country Link
CN (1) CN103704671B (zh)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104256522B (zh) * 2014-09-10 2018-03-06 湖北顺溪生物食品股份有限公司 一种三段发酵型咸鲜魔芋酱及其制备方法
CN107647297A (zh) * 2017-09-07 2018-02-02 安徽悠咔食品有限公司 一种补气去湿甜辣烘烤牛肉薄片的制备方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103330187A (zh) * 2013-06-17 2013-10-02 滁州市百年食品有限公司 促生长的牛肉酱及其制备方法
CN103340389A (zh) * 2013-06-15 2013-10-09 刘永 一种葛仙米驴肉酱及其加工方法
CN103349270A (zh) * 2013-06-08 2013-10-16 安徽天赋生物科技有限公司 一种发酵竹笋牛肉酱及其制作方法
CN103380897A (zh) * 2013-06-25 2013-11-06 吴瑞凤 一种红烧牛肉酱的加工方法
CN103393110A (zh) * 2013-07-31 2013-11-20 徐州华虹食品有限公司 一种含有中药组分的牛肉黄豆辣酱

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103349270A (zh) * 2013-06-08 2013-10-16 安徽天赋生物科技有限公司 一种发酵竹笋牛肉酱及其制作方法
CN103340389A (zh) * 2013-06-15 2013-10-09 刘永 一种葛仙米驴肉酱及其加工方法
CN103330187A (zh) * 2013-06-17 2013-10-02 滁州市百年食品有限公司 促生长的牛肉酱及其制备方法
CN103380897A (zh) * 2013-06-25 2013-11-06 吴瑞凤 一种红烧牛肉酱的加工方法
CN103393110A (zh) * 2013-07-31 2013-11-20 徐州华虹食品有限公司 一种含有中药组分的牛肉黄豆辣酱

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
猴头菇鸡茸酱的研制开发;郭晓强 等;《成都大学学报(自然科学版)》;20020928;第21卷(第03期);第36-39页 *

Also Published As

Publication number Publication date
CN103704671A (zh) 2014-04-09

Similar Documents

Publication Publication Date Title
CN103444886A (zh) 一种木瓜虾皮豆干及其制备方法
CN103444888A (zh) 一种山椒魔芋豆干及其制备方法
CN103535658A (zh) 一种果蔬红薯片及其制备方法
CN104256515A (zh) 一种猪骨沙茶酱及其加工方法
CN103689694A (zh) 一种海苔花生酱及其制备方法
CN103919109B (zh) 一种香菇酱的制作方法
CN104757469A (zh) 一种莲藕膨化食品的制作方法
CN103976233A (zh) 一种保健粥及其制备方法
CN104489617A (zh) 一种香菇鸡肉酱及其制备方法
CN104187835A (zh) 一种营养复合牛肉酱及其加工方法
CN103704671B (zh) 一种魔芋驴肉酱及其制备方法
CN104323103A (zh) 一种花卉中药八宝粥及其制备方法
CN103535636A (zh) 一种土豆南瓜粉及其制备方法
CN103535666A (zh) 一种海苔番薯片及其制备方法
CN103519118B (zh) 一种解暑降火复合汤块调味品及其制备方法
CN104187307A (zh) 一种花香营养糯米粉及其加工方法
CN108077895A (zh) 一种灵芝牛肉酱的配方及加工方法
CN103549563B (zh) 一种具有增强免疫及抗疲劳的复合汤块调味品及其制备方法
CN103504246A (zh) 一种栝楼保健瓜子粉的生产方法
CN104473077A (zh) 一种酸辣莴笋片的制作方法
CN103504378A (zh) 一种茶香槐花瓜子粉的制作方法
CN104305303A (zh) 一种炸酱牛肉颗粒及其加工方法
CN104207262B (zh) 绿豆芽荷花清香果蔬饮料及其制备方法
CN103445234A (zh) 一种牛骨健胃西瓜子及其制备方法
CN108576756A (zh) 一种卤汤及扒鸡的制作工艺

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
CF01 Termination of patent right due to non-payment of annual fee
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20160309

Termination date: 20181204