CN103766860A - 一种香辣羊肉酱及其加工方法 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种香辣羊肉酱及其加工方法，是由下述重量份的原料制成：羊腿肉40-50、黄精2-4、沙棘2-4、枸杞子2-3、栀子1-3、人参叶2-4、长春花2-4、山慈菇1-3、瓜子仁10-20、大豆油5-8、辣椒末5-8、葱花3-5、食盐5-6、味精2-3、营养添加剂7-10；本发明提供了一种香辣羊肉酱及其加工方法，本发明方法操作简单、配方简单合理、营养均衡；原料中加入的黄精、沙棘、栀子等具有预防癌症的中药成分，使得本发明产品不仅具有味道鲜美,香辣可口,营养丰富的特点，还具有防癌保健的作用。
Description
技术领域
本发明涉及一种香辣羊肉酱及其加工方法，属于食品加工技术领域。
背景技术
羊肉是我国餐桌上的常见食品，尤其是在较为寒冷的北方，更是因其温热的性质而深受人们的欢迎。在现在的市场上，羊肉产品较为单一，大多为新鲜羊肉或者羊肉的卤制品，因此，开发出多种羊肉制品，能够充分满足市场需求，给广大消费者更多的选择。
发明内容
本发明克服了现有技术中的不足，提供了一种香辣羊肉酱及其加工方法。
本发明是通过以下技术方案实现的：
一种熟附子保健腊羊肉，其特征在于是由以下重量份的原料组成：
一种香辣羊肉酱,其特征在于是由以下重量份的原料组成：
羊腿肉40-50、黄精2-4、沙棘2-4、枸杞子2-3、栀子1-3、人参叶2-4、长春花2-4、山慈菇1-3、瓜子仁10-20、大豆油5-8、辣椒末5-8、葱花3-5、食盐5-6、味精2-3、营养添加剂7-10；
所述的营养添加剂是由当归油、珍珠粉、薏苡仁粉以0.02-0.04：2-4:4-6的重量比混合组成。
所述的香辣羊肉酱及其加工方法，其特征在于包括以下步骤：
（1）将羊腿肉洗净，然后放入绞肉机中，搅拌成肉泥；
（2）将黄精、沙棘、枸杞子、栀子、人参叶、长春花、山慈菇加入适量水中，加热煎煮，得煎煮液；
（3）将煎煮液加入至羊肉泥中，然后将瓜子仁、大豆油、辣椒末、葱花、食盐、味精、营养添加剂等剩余原料加入至其中，搅拌均匀后放入蒸锅中，加热蒸熟后，冷却装罐，灭菌封口，即得。
本发明的优点是：
本发明提供了一种香辣羊肉酱及其加工方法，本发明方法操作简单、配方简单合理、营养均衡；原料中加入的黄精、沙棘、栀子等具有预防癌症的中药成分，使得本发明产品不仅具有味道鲜美,香辣可口,营养丰富的特点，还具有防癌保健的作用。
具体实施方式
实施例1：
一种香辣羊肉酱,其特征在于是由以下重量份的原料组成：
羊腿肉50、黄精4、沙棘2、枸杞子3、栀子3、人参叶4、长春花2、山慈菇3、瓜子仁20、大豆油8、辣椒末5、葱花5、食盐6、味精3、营养添加剂10；
所述的营养添加剂是由当归油、珍珠粉、薏苡仁粉以0.03：3:5的重量比混合组成。
所述的香辣羊肉酱及其加工方法，其特征在于包括以下步骤：
（1）将羊腿肉洗净，然后放入绞肉机中，搅拌成肉泥；
（2）将黄精、沙棘、枸杞子、栀子、人参叶、长春花、山慈菇加入适量水中，加热煎煮，得煎煮液；
（3）将煎煮液加入至羊肉泥中，然后将瓜子仁、大豆油、辣椒末、葱花、食盐、味精、营养添加剂等剩余原料加入至其中，搅拌均匀后放入蒸锅中，加热蒸熟后，冷却装罐，灭菌封口，即得。
本发明提供了一种香辣羊肉酱及其加工方法，本发明方法操作简单、配方简单合理、营养均衡；原料中加入的黄精、沙棘、栀子等具有预防癌症的中药成分，使得本发明产品不仅具有味道鲜美,香辣可口,营养丰富的特点，还具有防癌保健的作用。
Claims (2)
1.一种香辣羊肉酱,其特征在于是由以下重量份的原料组成：
羊腿肉40-50、黄精2-4、沙棘2-4、枸杞子2-3、栀子1-3、人参叶2-4、长春花2-4、山慈菇1-3、瓜子仁10-20、大豆油5-8、辣椒末5-8、葱花3-5、食盐5-6、味精2-3、营养添加剂7-10；
所述的营养添加剂是由当归油、珍珠粉、薏苡仁粉以0.02-0.04：2-4:4-6的重量比混合组成。
2.一种如权利要求1所述的香辣羊肉酱及其加工方法，其特征在于包括以下步骤：
（1）将羊腿肉洗净，然后放入绞肉机中，搅拌成肉泥；
（2）将黄精、沙棘、枸杞子、栀子、人参叶、长春花、山慈菇加入适量水中，加热煎煮，得煎煮液；
（3）将煎煮液加入至羊肉泥中，然后将瓜子仁、大豆油、辣椒末、葱花、食盐、味精、营养添加剂等剩余原料加入至其中，搅拌均匀后放入蒸锅中，加热蒸熟后，冷却装罐，灭菌封口，即得。
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082387A (zh) * | 2014-07-15 | 2014-10-08 | 柴华 | 山慈菇桃酥的加工方法 |
| CN105685948A (zh) * | 2016-03-08 | 2016-06-22 | 马鞍山市十月丰食品有限公司 | 一种羊肉酱的制备方法 |
| CN106993759A (zh) * | 2017-03-31 | 2017-08-01 | 贵州大学 | 一种独具地方风味的辣子羊肉产品 |
| CN107950995A (zh) * | 2018-01-11 | 2018-04-24 | 马鞍山市十月丰食品有限公司 | 一种白菜萝卜羊肉酱及其制备方法 |
| CN110432475A (zh) * | 2019-07-09 | 2019-11-12 | 成都大学 | 一种杏鲍菇保健香辣羊肉酱及其制备方法 |
| CN111000211A (zh) * | 2019-12-29 | 2020-04-14 | 吴昌华 | 一种茨菇酱及其制备方法 |
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| CN103393107A (zh) * | 2013-07-31 | 2013-11-20 | 徐州华虹食品有限公司 | 一种含有中药成分的羊肉黄豆酱 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082387A (zh) * | 2014-07-15 | 2014-10-08 | 柴华 | 山慈菇桃酥的加工方法 |
| CN105685948A (zh) * | 2016-03-08 | 2016-06-22 | 马鞍山市十月丰食品有限公司 | 一种羊肉酱的制备方法 |
| CN106993759A (zh) * | 2017-03-31 | 2017-08-01 | 贵州大学 | 一种独具地方风味的辣子羊肉产品 |
| CN107950995A (zh) * | 2018-01-11 | 2018-04-24 | 马鞍山市十月丰食品有限公司 | 一种白菜萝卜羊肉酱及其制备方法 |
| CN110432475A (zh) * | 2019-07-09 | 2019-11-12 | 成都大学 | 一种杏鲍菇保健香辣羊肉酱及其制备方法 |
| CN111000211A (zh) * | 2019-12-29 | 2020-04-14 | 吴昌华 | 一种茨菇酱及其制备方法 |
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