CN103719814A - 一种地三鲜牛肉酱及其制备方法 - Google Patents

一种地三鲜牛肉酱及其制备方法 Download PDF

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CN103719814A
CN103719814A CN201310702132.4A CN201310702132A CN103719814A CN 103719814 A CN103719814 A CN 103719814A CN 201310702132 A CN201310702132 A CN 201310702132A CN 103719814 A CN103719814 A CN 103719814A
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beef
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陈金莲
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WUHU ZHONGLU INDUSTRIAL 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
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67Reformed meat products other than sausages
    • 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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

本发明公开了一种地三鲜牛肉酱,由下列重量份的原料制成:牛肉50-60、土豆20-30、茄子20-25、青椒20-25、蚕豆30-35、香椿头15-20、干虎掌菌10-15、黄豆酱30-35、辣椒油6-8、大豆油30-35、食盐3-4、当归1-2、三消草2-3、岩白菜1-2、紫金牛根1-2、食品添加剂1-2、水适量;本发明的牛肉酱,不仅味道开胃可口,用途广泛,而且制作工艺简单易行。添加的香椿头具有清热解毒、健胃理气、润肤明目、抗菌消炎、杀虫、健脾开胃、增强机体免疫功能、润滑肌肤的作用。虎掌菌具有清热解烦、养血和中、助消化等药效。当归具有利尿通淋、清心除烦的作用。

Description

一种地三鲜牛肉酱及其制备方法
技术领域
[0001] 本发明涉及一种食品及其工艺技术领域,特别涉及一种地三鲜牛肉酱及其制备方法。
背景技术
[0002] 牛肉酱是一种以牛肉为主的调味品,是百姓家庭餐桌上不可或缺的佐餐调料,也可以直接食用。在传统的牛肉酱制作中,牛肉酱的做法虽然制作简单,但营养与口味比较单调,而将具有保健与养生价值的食材添加到牛肉酱的制备中,不仅添加了牛肉酱的口感,还添加了牛肉酱的营养价值。
发明内容
[0003] 本发明弥补了现有技术的不足,提供一种地三鲜牛肉酱及其制备方法。
[0004] 本发明的技术方案如下:
牛肉酱由下列重量份的原料制成:牛肉50-60、土豆20-30、茄子20-25、青椒20-25、蚕豆30-35、香椿头15-20、干虎掌菌10-15、黄豆酱30-35、辣椒油6_8、大豆油30-35、食盐3-4、当归1-2、二消草2_3、岩白菜1-2、紫金牛根1-2、食品添加剂1-2、水适量;
所述食品添加剂由下列重量份的原料制成:糯米粉40-50、杏仁20-30、青梅15-20、槐花10-13、鲜香菇冻干粉8-12、烤鸭皮5-6、苦草2_3、紫苏5_6、功劳叶4_5、蒲公英5_6、香菇2-3、当归4-5、郁金3-4、花雕酒10-15、水适量。将青梅洗净去核打成果汁,加入杏仁研磨成浆,得混合浆;将槐花放入花雕酒中浸泡20-24小时,取出与烤鸭皮一起放入烘干机中烘干研磨成粉,得混合粉;将苦草、紫苏、功劳叶、蒲公英、香菇、当归、郁金加入适量水文火煎煮1-2小时,过滤得煎煮液;将所得的混合浆、混合粉、煎煮液以及其它剩余成分混合,小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
[0005] 牛肉酱的制备的具体步骤如下:
(1)将蚕豆去皮后放入研磨机中研磨成浆,得蚕豆浆;
(2)将土豆、茄子去皮切成小碎块,分别放入辣椒油锅中煎至土豆微黄、茄子起皱变软,加入步骤2的切碎的青椒、蚕豆浆、食盐继续翻炒均匀,得地三鲜,备用;
(3)将当归、三消草、岩白菜、紫金牛根与牛肉加入适量水中文火煎煮1-2小时,取出牛肉,切成肉丁,备用;
(4)将香椿头、干虎掌菌洗净浙干切成碎片放入大豆油中油炸至熟,捞出后,将步骤2的地三鲜、步骤3的牛肉丁和黄豆酱放入大豆油中,翻炒20-30分钟,再放入上述油炸物以及其它剩余成分继续翻炒5-10分钟,冷却,即得。
[0006] 本发明的有益效果:
本发明的牛肉酱,不仅味道开胃可口,用途广泛,而且制作工艺简单易行。添加的香椿头具有清热解毒、健胃理气、润肤明目、抗菌消炎、杀虫、健脾开胃、增强机体免疫功能、润滑肌肤的作用。虎掌菌具有清热解烦、养血和中、助消化等药效。当归具有利尿通淋、清心除烦的作用。
具体实施方案
[0007] 下面结合以下具体实施方式对本发明作进一步的详细描述:
称取下列重量份(kg)的原料制成:牛肉55、土豆25、茄子25、青椒22、蚕豆32、香椿头18、干虎掌菌13、黄豆酱33、辣椒油7、大豆油32、食盐3、当归1、三消草2、岩白菜1、紫金牛根1、食品添加剂1、水适量;
所述食品添加剂由下列重量份(kg)的原料制成:糯米粉45、杏仁25、青梅16、槐花12、鲜香菇冻干粉10、烤鸭皮5、苦草2、紫苏5、功劳叶4、蒲公英5、香菇2、当归4、郁金3、花雕酒13、水适量。将青梅洗净去核打成果汁,加入杏仁研磨成浆,得混合浆;将槐花放入花雕酒中浸泡22小时,取出与烤鸭皮一起放入烘干机中烘干研磨成粉,得混合粉;将苦草、紫苏、功劳叶、蒲公英、香菇、当归、郁金加入适量水文火煎煮1.5小时,过滤得煎煮液;将所得的混合浆、混合粉、煎煮液以及其它剩余成分混合,小火煮沸、搅拌25分钟,冷却、喷雾干燥,即得。
[0008] 牛肉酱的制备方法的具体步骤如下:
(1)将蚕豆去皮后放入研磨机中研磨成浆,得蚕豆浆;
(2)将土豆、茄子去皮切成小碎块,分别放入辣椒油锅中煎至土豆微黄、茄子起皱变软,加入步骤2的切碎的青椒、蚕豆浆、食盐继续翻炒均匀,得地三鲜,备用;
(3)将当归、三消草、岩白菜、紫金牛根与牛肉加入适量水中文火煎煮2小时,取出牛肉,切成肉丁,备用;
(4)将香椿头、干虎掌菌洗净浙干切成碎片放入大豆油中油炸至熟,捞出后,将步骤2的地三鲜、步骤3的牛肉丁和黄豆酱放入大豆油中,翻炒25分钟,再放入上述油炸物以及其它剩余成分继续翻炒8分钟,冷却,即得。

Claims (2)

1.一种地三鲜牛肉酱,其特征在于,由下列重量份的原料制成:牛肉50-60、土豆20-30、茄子20-25、青椒20-25、蚕豆30-35、香椿头15-20、干虎掌菌10-15、黄豆酱30-35、辣椒油6-8、大豆油30-35、食盐3-4、当归1_2、三消草2_3、岩白菜1_2、紫金牛根1_2、食品添加剂1-2、水适量; 所述食品添加剂由下列重量份的原料制成:糯米粉40-50、杏仁20-30、青梅15-20、槐花10-13、鲜香菇冻干粉8-12、烤鸭皮5-6、苦草2-3、紫苏5-6、功劳叶4-5、蒲公英5_6、香菇2-3、当归4-5、郁金3-4、花雕酒10-15、水适量;将青梅洗净去核打成果汁,加入杏仁研磨成浆,得混合浆;将槐花放入花雕酒中浸泡20-24小时,取出与烤鸭皮一起放入烘干机中烘干研磨成粉,得混合粉;将苦草、紫苏、功劳叶、蒲公英、香菇、当归、郁金加入适量水文火煎煮1-2小时,过滤得煎煮液;将所得的混合浆、混合粉、煎煮液以及其它剩余成分混合,小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
2.根据权利要求书I所述地三鲜牛肉酱,其特征在于,制备方法的具体步骤如下: (1)将蚕豆去皮后放入研磨机中研磨成浆,得蚕豆浆; (2)将土豆、茄子去皮切成小碎块,分别放入辣椒油锅中煎至土豆微黄、茄子起皱变软,加入步骤2的切碎的青椒、蚕豆浆、食盐继续翻炒均匀,得地三鲜,备用; (3)将当归、三消草、岩白菜、紫金牛根与牛肉加入适量水中文火煎煮1-2小时,取出牛肉,切成肉丁,备用; (4)将香椿头、干虎掌菌洗净浙干切成碎片放入大豆油中油炸至熟,捞出后,将步骤2的地三鲜、步骤3的牛肉丁和黄豆酱放入大豆油中,翻炒20-30分钟,再放入上述油炸物以及其它剩余成分继续翻炒5-10分钟,冷却,即得。
CN201310702132.4A 2013-12-19 2013-12-19 一种地三鲜牛肉酱及其制备方法 Pending CN103719814A (zh)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104026560A (zh) * 2014-05-19 2014-09-10 何群 一种香辣酱及其制备方法
CN104855941A (zh) * 2015-04-29 2015-08-26 桐城市佳明农业发展有限公司 一种香菇牛肉酱及其制备方法
CN104905302A (zh) * 2015-07-01 2015-09-16 西北民族大学 一种含有孜然和蚕豆的清真高原牛羊肉酱及加工方法
CN105105090A (zh) * 2015-07-24 2015-12-02 马鞍山市黄池食品(集团)有限公司 一种酒香理气牛肉酱的制备方法
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
CN107616448A (zh) * 2017-09-30 2018-01-23 安徽咱家田生态农业有限公司 一种香椿牛肉酱的制备方法

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104026560A (zh) * 2014-05-19 2014-09-10 何群 一种香辣酱及其制备方法
CN104026560B (zh) * 2014-05-19 2016-01-27 何群 一种香辣酱及其制备方法
CN104855941A (zh) * 2015-04-29 2015-08-26 桐城市佳明农业发展有限公司 一种香菇牛肉酱及其制备方法
CN104905302A (zh) * 2015-07-01 2015-09-16 西北民族大学 一种含有孜然和蚕豆的清真高原牛羊肉酱及加工方法
CN105105090A (zh) * 2015-07-24 2015-12-02 马鞍山市黄池食品(集团)有限公司 一种酒香理气牛肉酱的制备方法
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
CN107616448A (zh) * 2017-09-30 2018-01-23 安徽咱家田生态农业有限公司 一种香椿牛肉酱的制备方法

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Application publication date: 20140416