CN103719886A - 一种治疗神经衰弱的牛肉酱及其制备方法 - Google Patents
一种治疗神经衰弱的牛肉酱及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种治疗神经衰弱的牛肉酱,由下列重量份的原料制成:牛肉60-70、糯米20-30、羊奶30-35、樱桃20-25、榛蘑20-24、百合15-20、红薯30-35、黄油10-15、白糖4-5、花生油25-35、豆豉40-50、花椒1-2、八角1-2、茴香0.5-1、桂皮0.5-1、厚朴1-2、佩兰1-2、扁蓄1-3、木贼1-2、食品改良剂1-2、水适量;本发明的牛肉酱采用具有补养心脾、清心降火、安神定志、化痰清热等作用的食材作为原料制成的牛肉酱,在一定程度上可以改善神经衰弱的症状。榛蘑有祛风活络、强身健骨、护眼、加强肌体免疫力、益智开心、益气不饥、延年轻身等作用。樱桃能益脾胃、滋养肝肾、增强体质、健脑益智、祛风胜湿、养颜驻容、缓解肌肉酸痛的作用。百合有温肺止嗽、防癌抗癌、养阴清热、清心安神、利大小便等功效。
Description
技术领域
本发明涉及一种食品及其工艺技术领域,特别涉及一种治疗神经衰弱的牛肉酱及其制备方法。
背景技术
随着社会的飞速发展及人们生活节奏的不断加快,人们的生活、学习、工作压力越来越大,休息和睡眠没有规律,身体处于亚健康,造成发病率呈逐年上升的趋势,由于长期不愈容易神经衰弱的症状。神经衰弱是指大脑由于长期的情绪紧张和精神压力,从而产生精神活动能力的减弱,导致大脑兴奋与抑制功能失调而产生的一组以精神易兴奋,脑情绪不稳定等症状为特点的神经功能性障碍。其主要特征是精神易兴奋和脑力易疲劳、睡眠障碍、记忆力减退、头痛等,伴有各种躯体不适等症状。神经衰弱主要表现在大脑高级神经活动的失调,其特点是常感觉脑力和体力不足,容易疲劳,工作效率低下,但无器质性病变存在。病因多有心脾不足,阴虚火旺,心虚胆怯和胃中不和所引起。所以本发明的牛肉酱采用具有补养心脾、清心降火、安神定志、化痰清热等作用的食材作为原料制成的牛肉酱,在一定程度上可以改善神经衰弱的症状。
发明内容
本发明弥补了现有技术的不足,提供一种治疗神经衰弱的牛肉酱及其制备方法。
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60-70、糯米20-30、羊奶30-35、樱桃20-25、榛蘑20-24、百合15-20、红薯30-35、黄油10-15、白糖4-5、花生油25-35、豆豉40-50、花椒1-2、八角1-2、茴香0.5-1、桂皮0.5-1、厚朴1-2、佩兰1-2、扁蓄1-3、木贼1-2、食品改良剂1-2、水适量;
所述食品改良剂由下列重量份的原料制成:纳豆40-50、马鹿茸粉6-10、芦荟干粉15-20、梅花10-15、茶树菇18-22、牡丹皮4-5、鹿角胶3-4、绞股蓝3-4、地骨皮5-6、灰树花5-6、白郎花4-5、蛹虫草3-4、米醋6-8、水适量。制备方法是将纳豆烘干研磨成粉;将梅花、茶树菇放入米醋中浸泡6-8小时,取出晒干,研磨成粉,得混合粉;将牡丹皮、鹿角胶、绞股蓝、地骨皮、灰树花、白郎花、蛹虫草加入适量水中煎煮1-2小时,滤掉沉渣,喷雾干燥,得中药粉;将所得纳豆粉、混合粉、中药粉以及其它剩余成分混合均匀,灭菌,即得。
牛肉酱的制备的具体步骤如下:
(1)将花椒、八角、茴香、桂皮放入羊奶中浸泡10-12小时,与洗净绞碎的牛肉、白糖混合,搅拌均匀,浸渍20-24小时,备用;
(2)将厚朴、佩兰、扁蓄、木贼加入适量水中文火煎煮1-2小时,滤掉沉渣,将煎煮液与糯米一起放入磨浆机中研磨成浆,得中药米浆,备用;
(3)将樱桃去籽、榛蘑切片后放入烘干机中烘干,与黄油一起放入炒锅中翻炒10-15分钟,得混合物料,备用;
(4)将红薯洗净削皮切成小块,与百合一起放入蒸笼中蒸熟,取出晒干水分,得干料,备用;
(5)将花生油烧热,放入步骤1的牛肉碎、步骤2的中药米浆、步骤3的混合物料、步骤4的干料、豆豉以及其它剩余成分混合,翻炒至水分耗干,即可。
本发明的有益效果:
本发明的牛肉酱采用具有补养心脾、清心降火、安神定志、化痰清热等作用的食材作为原料制成的牛肉酱,在一定程度上可以改善神经衰弱的症状。榛蘑有祛风活络、强身健骨、护眼、加强肌体免疫力、益智开心、益气不饥、延年轻身等作用。樱桃能益脾胃、滋养肝肾、增强体质、健脑益智、祛风胜湿、养颜驻容、缓解肌肉酸痛的作用。百合有温肺止嗽、防癌抗癌、养阴清热、清心安神、利大小便等功效。
具体实施方案
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65、糯米25、羊奶33、樱桃23、榛蘑22、百合17、红薯33、黄油12、白糖5、花生油30、豆豉45、花椒1、八角1、茴香0.5、桂皮0.5、厚朴1、佩兰1、扁蓄2、木贼1、食品改良剂1、水适量;
所述食品改良剂由下列重量份(kg)的原料制成:纳豆45、马鹿茸粉8、芦荟干粉18、梅花13、茶树菇20、牡丹皮4、鹿角胶3、绞股蓝3、地骨皮5、灰树花6、白郎花5、蛹虫草4、米醋7、水适量。制备方法是将纳豆烘干研磨成粉;将梅花、茶树菇放入米醋中浸泡7小时,取出晒干,研磨成粉,得混合粉;将牡丹皮、鹿角胶、绞股蓝、地骨皮、灰树花、白郎花、蛹虫草加入适量水中煎煮2小时,滤掉沉渣,喷雾干燥,得中药粉;将所得纳豆粉、混合粉、中药粉以及其它剩余成分混合均匀,灭菌,即得。
牛肉酱的制备方法的具体步骤如下:
(1)将花椒、八角、茴香、桂皮放入羊奶中浸泡11小时,与洗净绞碎的牛肉、白糖混合,搅拌均匀,浸渍22小时,备用;
(2)将厚朴、佩兰、扁蓄、木贼加入适量水中文火煎煮1小时,滤掉沉渣,将煎煮液与糯米一起放入磨浆机中研磨成浆,得中药米浆,备用;
(3)将樱桃去籽、榛蘑切片后放入烘干机中烘干,与黄油一起放入炒锅中翻炒12分钟,得混合物料,备用;
(4)将红薯洗净削皮切成小块,与百合一起放入蒸笼中蒸熟,取出晒干水分,得干料,备用;
(5)将花生油烧热,放入步骤1的牛肉碎、步骤2的中药米浆、步骤3的混合物料、步骤4的干料、豆豉以及其它剩余成分混合,翻炒至水分耗干,即可。
Claims (2)
1.一种治疗神经衰弱的牛肉酱,其特征在于,由下列重量份的原料制成:牛肉60-70、糯米20-30、羊奶30-35、樱桃20-25、榛蘑20-24、百合15-20、红薯30-35、黄油10-15、白糖4-5、花生油25-35、豆豉40-50、花椒1-2、八角1-2、茴香0.5-1、桂皮0.5-1、厚朴1-2、佩兰1-2、扁蓄1-3、木贼1-2、食品改良剂1-2、水适量;
所述食品改良剂由下列重量份的原料制成:纳豆40-50、马鹿茸粉6-10、芦荟干粉15-20、梅花10-15、茶树菇18-22、牡丹皮4-5、鹿角胶3-4、绞股蓝3-4、地骨皮5-6、灰树花5-6、白郎花4-5、蛹虫草3-4、米醋6-8、水适量;制备方法是将纳豆烘干研磨成粉;将梅花、茶树菇放入米醋中浸泡6-8小时,取出晒干,研磨成粉,得混合粉;将牡丹皮、鹿角胶、绞股蓝、地骨皮、灰树花、白郎花、蛹虫草加入适量水中煎煮1-2小时,滤掉沉渣,喷雾干燥,得中药粉;将所得纳豆粉、混合粉、中药粉以及其它剩余成分混合均匀,灭菌,即得。
2.根据权利要求书1所述治疗神经衰弱的牛肉酱,其特征在于,制备方法的具体步骤如下:
(1)将花椒、八角、茴香、桂皮放入羊奶中浸泡10-12小时,与洗净绞碎的牛肉、白糖混合,搅拌均匀,浸渍20-24小时,备用;
(2)将厚朴、佩兰、扁蓄、木贼加入适量水中文火煎煮1-2小时,滤掉沉渣,将煎煮液与糯米一起放入磨浆机中研磨成浆,得中药米浆,备用;
(3)将樱桃去籽、榛蘑切片后放入烘干机中烘干,与黄油一起放入炒锅中翻炒10-15分钟,得混合物料,备用;
(4)将红薯洗净削皮切成小块,与百合一起放入蒸笼中蒸熟,取出晒干水分,得干料,备用;
(5)将花生油烧热,放入步骤1的牛肉碎、步骤2的中药米浆、步骤3的混合物料、步骤4的干料、豆豉以及其它剩余成分混合,翻炒至水分耗干,即可。
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CN104719870A (zh) * | 2015-03-31 | 2015-06-24 | 马鞍山市十月丰食品有限公司 | 一种番薯芝麻通络酱及其制备方法 |
CN104970343A (zh) * | 2015-07-20 | 2015-10-14 | 合肥梅香园禽蛋制品有限公司 | 一种奶香养颜牛肉酱的制备方法及其制备方法 |
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