CN103734681A - 一种润肠保健牛肉酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种润肠保健牛肉酱，由下列重量份的原料制成：牛肉70-80、玉米淀粉12-16、蜂蜜8-12、鸭蛋20-25、白扁豆20-30、布朗果15-20、菠菜20-25、料酒30-40、胡麻油40-50、豆瓣酱30-40、香菜籽1-2、败酱草1-2、黄荆叶2-3、八角1-2、茴香0.5-1、桂皮1-2、食品添加剂1-2、水适量；本发明的牛肉酱，营养丰富、风味爽口独特，制作简单方便，添加的白扁豆有补脾胃、和中化湿、消暑解毒、抗菌、抗病毒的功效。布朗果具有去解郁毒、活血生津、消渴引饮，祛痰利尿、润肠等作用。胡麻油起到健脑、促智、降血脂、抗血小板聚集、扩张小动脉和预防血栓形成等。而且配方中加入了中药成分，如败酱草有抗病毒、抗肿瘤、利胆、利尿、促肝细胞再生等作用，使得本产品具有较好的保健价值。
Description
技术领域
本发明涉及一种食品及其工艺技术领域，特别涉及一种润肠保健牛肉酱及其制备方法。
背景技术
中国是酱的创始国，说来已有数千年的历史了。酱刚开始并非作为调料，而是作为一种重要的食品而诞生的。如今酱传承到今天，虽然各种酱层出不穷，但是口味基本都差不多，许多商家为了牟利，只讲究酱的口感，而忽略了酱的营养与保健作用，本发明的酱，采用牛肉作为主原料，制得的牛肉酱，不仅可以满足消费者的口感需求，还具有一定的养生与保健价值。
发明内容
本发明弥补了现有技术的不足，提供一种润肠保健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70-80、玉米淀粉12-16、蜂蜜8-12、鸭蛋20-25、白扁豆20-30、布朗果15-20、菠菜20-25、料酒30-40、胡麻油40-50、豆瓣酱30-40、香菜籽1-2、败酱草1-2、黄荆叶2-3、八角1-2、茴香0.5-1、桂皮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。
牛肉酱的制备的具体步骤如下：
（1）将鸭蛋与香菜籽、败酱草、黄荆叶混合后加入适量水中，文火煎煮1-2小时，取出鸭蛋，去壳，捣成泥状，得鸭蛋泥；
（2）将白扁豆放入料酒中浸泡20-30小时，大火煮沸后，取出后碾成碎渣，得扁豆碎；
（3）将牛肉搅成肉泥，与蜂蜜混合搅拌均匀，腌渍10-12小时，裹上玉米淀粉，与八角、茴香、桂皮混合后放入蒸笼中蒸熟，取出牛肉，得蒸牛肉，备用；
（4）将布朗果洗净去核与菠菜切成小块后置于阳光下晒干，再与步骤1的鸭蛋泥、步骤2的扁豆碎、步骤3的蒸牛肉、豆瓣酱以及其它剩余成分一起加入到烧热的胡麻油中，翻炒至水分耗干，冷却，即可。
本发明的有益效果：
本发明的牛肉酱，营养丰富、风味爽口独特，制作简单方便，添加的白扁豆有补脾胃、和中化湿、消暑解毒、抗菌、抗病毒的功效。布朗果具有去解郁毒、活血生津、消渴引饮，祛痰利尿、润肠等作用。胡麻油起到健脑、促智、降血脂、抗血小板聚集、扩张小动脉和预防血栓形成等。而且配方中加入了中药成分，如败酱草有抗病毒、抗肿瘤、利胆、利尿、促肝细胞再生等作用，使得本产品具有较好的保健价值。
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75、玉米淀粉14、蜂蜜10、鸭蛋23、白扁豆25、布朗果18、菠菜23、料酒35、胡麻油45、豆瓣酱35、香菜籽1、败酱草1、黄荆叶2、八角1、茴香0.5、桂皮1、食品添加剂2、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。
牛肉酱的制备方法的具体步骤如下：
（1）将鸭蛋与香菜籽、败酱草、黄荆叶混合后加入适量水中，文火煎煮1小时，取出鸭蛋，去壳，捣成泥状，得鸭蛋泥；
（2）将白扁豆放入料酒中浸泡25小时，大火煮沸后，取出后碾成碎渣，得扁豆碎；
（3）将牛肉搅成肉泥，与蜂蜜混合搅拌均匀，腌渍11小时，裹上玉米淀粉，与八角、茴香、桂皮混合后放入蒸笼中蒸熟，取出牛肉，得蒸牛肉，备用；
（4）将布朗果洗净去核与菠菜切成小块后置于阳光下晒干，再与步骤1的鸭蛋泥、步骤2的扁豆碎、步骤3的蒸牛肉、豆瓣酱以及其它剩余成分一起加入到烧热的胡麻油中，翻炒至水分耗干，冷却，即可。
Claims (2)
1.一种润肠保健牛肉酱，其特征在于，由下列重量份的原料制成：牛肉70-80、玉米淀粉12-16、蜂蜜8-12、鸭蛋20-25、白扁豆20-30、布朗果15-20、菠菜20-25、料酒30-40、胡麻油40-50、豆瓣酱30-40、香菜籽1-2、败酱草1-2、黄荆叶2-3、八角1-2、茴香0.5-1、桂皮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1所述润肠保健牛肉酱，其特征在于，制备方法的具体步骤如下：
（1）将鸭蛋与香菜籽、败酱草、黄荆叶混合后加入适量水中，文火煎煮1-2小时，取出鸭蛋，去壳，捣成泥状，得鸭蛋泥；
（2）将白扁豆放入料酒中浸泡20-30小时，大火煮沸后，取出后碾成碎渣，得扁豆碎；
（3）将牛肉搅成肉泥，与蜂蜜混合搅拌均匀，腌渍10-12小时，裹上玉米淀粉，与八角、茴香、桂皮混合后放入蒸笼中蒸熟，取出牛肉，得蒸牛肉，备用；
（4）将布朗果洗净去核与菠菜切成小块后置于阳光下晒干，再与步骤1的鸭蛋泥、步骤2的扁豆碎、步骤3的蒸牛肉、豆瓣酱以及其它剩余成分一起加入到烧热的胡麻油中，翻炒至水分耗干，冷却，即可。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256516A (zh) * | 2014-07-21 | 2015-01-07 | 安徽省思杰食品有限公司 | 一种香辣糟卤牛肉酱及其加工方法 |
| 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 |
| CN104522699A (zh) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | 茯苓宁心安神型牛肉其制备方法 |
| CN104522721A (zh) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | 桑叶抑菌抗炎型牛肉及其制备方法 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256516A (zh) * | 2014-07-21 | 2015-01-07 | 安徽省思杰食品有限公司 | 一种香辣糟卤牛肉酱及其加工方法 |
| 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 |
| CN104522699A (zh) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | 茯苓宁心安神型牛肉其制备方法 |
| CN104522721A (zh) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | 桑叶抑菌抗炎型牛肉及其制备方法 |
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