CN103829295B - 一种牛肉风味芝麻酥及其制备方法 - Google Patents
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Abstract
本发明公开了一种牛肉风味芝麻酥，是由下述重量份的原料制成：黑芝麻130-150、小麦粉40-50、鲜牛肉14-18、黄芪2-3、高良姜2-3、月桂叶1-2、肉蔻1-2、香茅草2-3、明日叶1-2、黄花菜1-2、枸杞子3-4、薄荷粉5-6、五香粉2-3、米醋7-8、营养液3-5、白糖和食盐适量；本发明将鲜牛肉与黄芪、高良姜、香茅草、明日叶等原料炖成牛肉汤，味道鲜美，再添加到芝麻酥中，使其风味独特，营养丰富，口感美味，成品芝麻酥色泽如墨、香甜酥软、质地细腻、油而不腻、老少皆宜，具有补血明目、益肝养发、补中益气、滋养脾胃、强健筋骨、利尿润肠等功效，具有广阔的市场前景。
Description
技术领域
本发明涉及一种芝麻酥，尤其涉及一种牛肉风味芝麻酥及其制备方法。
背景技术
安徽墨子酥是以优质芝麻、精制白糖、熟面粉、五香粉和少许精盐加工制成，成品色泽如墨、油润细腻、香甜味美、口感酥香，是一道老少皆宜、营养丰富的美食，但随着人们对营养养生方面的重视，现有墨子酥已经不能满足人们的需求。
发明内容
本发明克服了现有技术不足，提供了一种牛肉风味芝麻酥及其制备方法。
本发明是通过以下技术方案实现的：
一种牛肉风味芝麻酥，是由下述重量份的原料制成：
黑芝麻130-150、小麦粉40-50、鲜牛肉14-18、黄芪2-3、高良姜2-3、月桂叶1-2、肉蔻1-2、香茅草2-3、明日叶1-2、黄花菜1-2、枸杞子3-4、薄荷粉5-6、五香粉2-3、米醋7-8、营养液3-5、白糖和食盐适量；
所述营养液是由下述重量比的原料制成：沙参：制首乌：黄酒=1：1：8-10。
一种牛肉风味芝麻酥制备方法，包括以下步骤：
（1）将沙参、制首乌清洗干净，晾干后送入锅中，倒入适量黄酒，小火焖润至吸透，取出低温烘干，再送入蒸锅蒸制30-40分钟，取出与剩余黄酒混合打浆，得到营养液；
（2）将黑芝麻拣杂洗净，送入锅中，加入适量白糖和食盐，倒入米醋，小火翻炒至芝麻熟香，冷却后磨粉，过80-100目筛，得到芝麻粉；
（3）将鲜牛肉去杂洗净后切成块，加水煮沸10-15分钟，捞出牛肉块，将黄芪、高良姜、月桂叶、肉蔻、香茅草、明日叶、黄花菜、枸杞子洗净后沥干，混合粉碎，与牛肉块一起送入锅中，加入7-8倍清水，小火慢炖4-5小时后冷却；
（4）将上述冷却的肉汤过滤，得到牛肉汤和熟牛肉，将熟牛肉绞碎成糜，与牛肉汤和上述营养液、芝麻粉以及剩余原料混合均匀，经熟制、压制成型、真空包装，得到成品。
所述的配方中原料的有益效果如下：
黑芝麻——补血明目、祛风润肠、生津通乳、益肝养发、抗衰老，
牛肉——补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎，
黄芪——益气固表、敛汗固脱、托疮生肌、利水消肿，
高良姜——温胃散寒、消食止痛，
香茅草——和胃通气、提神醒脑、消炎杀菌、舒筋活络、利尿止痛，
明日叶——清热利尿、催乳、降压、抗癌。
与现有技术相比，本发明的优点是：
本发明将鲜牛肉与黄芪、高良姜、香茅草、明日叶等原料炖成牛肉汤，味道鲜美，再添加到芝麻酥中，使其风味独特，营养丰富，口感美味，成品芝麻酥色泽如墨、香甜酥软、质地细腻、油而不腻、老少皆宜，具有补血明目、益肝养发、补中益气、滋养脾胃、强健筋骨、利尿润肠等功效，具有广阔的市场前景。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种牛肉风味芝麻酥，是由下述重量（斤）的原料制成：
黑芝麻150、小麦粉50、鲜牛肉18、黄芪3、高良姜3、月桂叶2、肉蔻2、香茅草3、明日叶2、黄花菜2、枸杞子4、薄荷粉6、五香粉3、米醋8、营养液5、白糖和食盐适量；
所述营养液是由下述重量比的原料制成：沙参：制首乌：黄酒=1：1：10。
一种牛肉风味芝麻酥制备方法，包括以下步骤：
（1）将沙参、制首乌清洗干净，晾干后送入锅中，倒入适量黄酒，小火焖润至吸透，取出低温烘干，再送入蒸锅蒸制40分钟，取出与剩余黄酒混合打浆，得到营养液；
（2）将黑芝麻拣杂洗净，送入锅中，加入适量白糖和食盐，倒入米醋，小火翻炒至芝麻熟香，冷却后磨粉，过100目筛，得到芝麻粉；
（3）将鲜牛肉去杂洗净后切成块，加水煮沸15分钟，捞出牛肉块，将黄芪、高良姜、月桂叶、肉蔻、香茅草、明日叶、黄花菜、枸杞子洗净后沥干，混合粉碎，与牛肉块一起送入锅中，加入8倍清水，小火慢炖5小时后冷却；
（4）将上述冷却的肉汤过滤，得到牛肉汤和熟牛肉，将熟牛肉绞碎成糜，与牛肉汤和上述营养液、芝麻粉以及剩余原料混合均匀，经熟制、压制成型、真空包装，得到成品。
Claims (2)
1.一种牛肉风味芝麻酥，其特征在于是由下述重量份的原料制成：
黑芝麻130-150、小麦粉40-50、鲜牛肉14-18、黄芪2-3、高良姜2-3、月桂叶1-2、肉蔻1-2、香茅草2-3、明日叶1-2、黄花菜1-2、枸杞子3-4、薄荷粉5-6、五香粉2-3、米醋7-8、营养液3-5、白糖和食盐适量；
所述营养液是由下述重量比的原料制成：沙参：制首乌：黄酒=1：1：8-10。
2.一种如权利要求1所述的牛肉风味芝麻酥制备方法，其特征在于包括以下步骤：
（1）将沙参、制首乌清洗干净，晾干后送入锅中，倒入适量黄酒，小火焖润至吸透，取出低温烘干，再送入蒸锅蒸制30-40分钟，取出与剩余黄酒混合打浆，得到营养液；
（2）将黑芝麻拣杂洗净，送入锅中，加入适量白糖和食盐，倒入米醋，小火翻炒至芝麻熟香，冷却后磨粉，过80-100目筛，得到芝麻粉；
（3）将鲜牛肉去杂洗净后切成块，加水煮沸10-15分钟，捞出牛肉块，将黄芪、高良姜、月桂叶、肉蔻、香茅草、明日叶、黄花菜、枸杞子洗净后沥干，混合粉碎，与牛肉块一起送入锅中，加入7-8倍清水，小火慢炖4-5小时后冷却；
（4）将冷却的肉汤过滤，得到牛肉汤和熟牛肉，将熟牛肉绞碎成糜，与牛肉汤和上述营养液、芝麻粉以及剩余原料混合均匀，经熟制、压制成型、真空包装，得到成品。
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