CN103734679A - 一种可以解酒的牛肉酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种可以解酒的牛肉酱，由下列重量份的原料制成：牛肉80-90、白萝卜20-25、裙带菜30-35、青果20-30、姑娘果15-20、生姜9-13、蛋清12-16、黄豆酱30-40、白糖6-7、米汤30-35、玉米油45-55、花椒1-2、八角1-2、木芙蓉叶1-2、黄松草1-2、葛花1-2、高良姜2-3、食品改良剂1-2、水适量；本发明的具有解酒作用的牛肉酱，不添加任何化学成分，安全健康。添加的裙带菜有清热、生津、利尿解酒、改善肝功能、通便之功效。青果味甘酸，性平，具有清热解毒、利咽化痰、生津止渴、开胃降气、除烦醒酒之功效。生姜有明显解热、抗菌、消炎、镇静、解酒止吐、抗过敏、抗血小板聚集作用。黄松草用于热邪、热毒、醉酒、肝火上升等症。葛花具有解酒醒脾、清肺、解毒的作用。
Description
技术领域
本发明涉及一种食品及其工艺技术领域，特别涉及一种可以解酒的牛肉酱及其制备方法。
背景技术
如今，酒成为了人们社交中必不可少的日常饮品，无酒不成席，因此很容易出现饮酒过量问题，酒精在人体中首先经过肝脏分解代谢，饮酒过量不仅会对肝脏有伤害，还会导致宿醉，酒后会连续数日有头痛、头晕、浑身乏力、精神不支等不良症状，严重的还会导致中毒，甚至死亡。
解酒的产品可以降低血中乙醇及其代谢产物的浓度，减轻其对各器官的损伤。市场上现有的解酒产品，主要分为解酒药和解酒食品，解酒药具有副作用，服用后会出现不同程度的解酒后不适症状。解酒食品有改善和辅助作用，但目前常用的解酒药品中均具有一定的化学成分或者由中药材制成，因此长期饮用会对消费者的身体造成一定伤害。本发明的具有解酒作用的牛肉酱，不添加任何化学成分，安全健康。
发明内容
本发明弥补了现有技术的不足，提供一种可以解酒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80-90、白萝卜20-25、裙带菜30-35、青果20-30、姑娘果15-20、生姜9-13、蛋清12-16、黄豆酱30-40、白糖6-7、米汤30-35、玉米油45-55、花椒1-2、八角1-2、木芙蓉叶1-2、黄松草1-2、葛花1-2、高良姜2-3、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)将生姜放入榨汁机中打成浆汁与米汤混合后加入牛肉后放入蒸笼中蒸熟，捞出牛肉，切成小块，备用；
(2)将白糖溶于适量温水中，白萝卜、裙带菜洗净切成小块，与糖水混合后腌渍1-2天，晒干，得干菜，备用；
(3)取青果、姑娘果的果肉切成丁，与蛋清混合，搅拌均匀，得水果丁，备用；
(4)将木芙蓉叶、山柰、茵陈、鹅不食草加入适量水中文火煎煮1-2小时，滤掉沉渣，喷雾干燥，得中药粉，备用；
(5)将玉米油烧热，放入花椒、八角炸至有香味，加入步骤1的牛肉块翻炒至牛肉变色，再加入步骤2的干菜、步骤3的水果丁、步骤4的中药粉、黄豆酱以及其它剩余成分，翻炒20-30分钟，即可。
本发明的有益效果：
本发明的具有解酒作用的牛肉酱，不添加任何化学成分，安全健康。添加的裙带菜有清热、生津、利尿解酒、改善肝功能、通便之功效。青果味甘酸，性平，具有清热解毒、利咽化痰、生津止渴、开胃降气、除烦醒酒之功效。生姜有明显解热、抗菌、消炎、镇静、解酒止吐、抗过敏、抗血小板聚集作用。黄松草用于热邪、热毒、醉酒、肝火上升等症。葛花具有解酒醒脾、清肺、解毒的作用。
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85、白萝卜23、裙带菜33、青果27、姑娘果18、生姜12、蛋清15、黄豆酱38、白糖6、米汤32、玉米油50、花椒1、八角1、木芙蓉叶1、黄松草1、葛花1、高良姜2、食品改良剂2、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)将生姜放入榨汁机中打成浆汁与米汤混合后加入牛肉后放入蒸笼中蒸熟，捞出牛肉，切成小块，备用；
(2)将白糖溶于适量温水中，白萝卜、裙带菜洗净切成小块，与糖水混合后腌渍1天，晒干，得干菜，备用；
(3)取青果、姑娘果的果肉切成丁，与蛋清混合，搅拌均匀，得水果丁，备用；
(4)将木芙蓉叶、山柰、茵陈、鹅不食草加入适量水中文火煎煮2小时，滤掉沉渣，喷雾干燥，得中药粉，备用；
(5)将玉米油烧热，放入花椒、八角炸至有香味，加入步骤1的牛肉块翻炒至牛肉变色，再加入步骤2的干菜、步骤3的水果丁、步骤4的中药粉、黄豆酱以及其它剩余成分，翻炒25分钟，即可。
Claims (2)
1.一种可以解酒的牛肉酱，其特征在于，由下列重量份的原料制成：牛肉80-90、白萝卜20-25、裙带菜30-35、青果20-30、姑娘果15-20、生姜9-13、蛋清12-16、黄豆酱30-40、白糖6-7、米汤30-35、玉米油45-55、花椒1-2、八角1-2、木芙蓉叶1-2、黄松草1-2、葛花1-2、高良姜2-3、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所述可以解酒的牛肉酱，其特征在于，制备方法的具体步骤如下：
(1)将生姜放入榨汁机中打成浆汁与米汤混合后加入牛肉后放入蒸笼中蒸熟，捞出牛肉，切成小块，备用；
(2)将白糖溶于适量温水中，白萝卜、裙带菜洗净切成小块，与糖水混合后腌渍1-2天，晒干，得干菜，备用；
(3)取青果、姑娘果的果肉切成丁，与蛋清混合，搅拌均匀，得水果丁，备用；
(4)将木芙蓉叶、山柰、茵陈、鹅不食草加入适量水中文火煎煮1-2小时，滤掉沉渣，喷雾干燥，得中药粉，备用；
(5)将玉米油烧热，放入花椒、八角炸至有香味，加入步骤1的牛肉块翻炒至牛肉变色，再加入步骤2的干菜、步骤3的水果丁、步骤4的中药粉、黄豆酱以及其它剩余成分，翻炒20-30分钟，即可。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522685A (zh) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | 青羊参祛风湿牛肉及其制备方法 |
| CN104905225A (zh) * | 2015-05-26 | 2015-09-16 | 合肥市龙乐食品有限公司 | 一种解酒辣椒酱及其制备方法 |
| CN105077180A (zh) * | 2015-07-24 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | 一种补肾养胃牛肉酱的制备方法 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522685A (zh) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | 青羊参祛风湿牛肉及其制备方法 |
| CN104905225A (zh) * | 2015-05-26 | 2015-09-16 | 合肥市龙乐食品有限公司 | 一种解酒辣椒酱及其制备方法 |
| CN105077180A (zh) * | 2015-07-24 | 2015-11-25 | 马鞍山市黄池食品（集团）有限公司 | 一种补肾养胃牛肉酱的制备方法 |
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