CN103948007A - 一种豆腐牛肉酱及其制备方法 - Google Patents
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Abstract
一种豆腐牛肉酱及其制备方法,其特征在于由下列重量份的原料制成:牛肉70-75、郁李仁3-4、丹参2-3、芡实1.5-2、岗梅根4-4.5、紫花地丁1.8-2、臭藤子1-2、旱田草2.5-3.5、白酒10-12、杨梅2-3、饴糖1-2、豆腐40-45、葡萄籽油3-4、咖喱粉4-5、海苔8-10、葡萄汁10-12、甜面酱400-450、营养添加剂7-8。本发明的牛肉酱适口性好,营养丰富,其中添加的豆腐含丰富的蛋白质和钙,有益于牙齿、骨骼的生长发育,葡萄籽油中则含有亚麻油酸和原花色素,具有抗氧化的作用,此外,本发明还添加了多种中草药,具有清热解毒、理气活血、润燥滑肠的功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种豆腐牛肉酱及其制备方法。
背景技术
酱是以豆类、小麦粉、水果、肉类等物为主要原料加工而成的糊状调味品,多用于烹调菜肴。目前,市场上销售的酱的种类繁多,但其只具有单一的调味功能,而不具有保健功能,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种豆腐牛肉酱及其制备方法,本发明具有香郁可口,营养健康的特点。
本发明所采用的技术方案是:
一种豆腐牛肉酱,其特征在于由以下重量份的原料制成:
牛肉70-75、郁李仁3-4、丹参2-3、芡实1.5-2、岗梅根4-4.5、紫花地丁1.8-2、臭藤子1-2、旱田草2.5-3.5、白酒10-12、杨梅2-3、饴糖1-2、豆腐40-45、葡萄籽油3-4、咖喱粉4-5、海苔8-10、葡萄汁10-12、甜面酱400-450、营养添加剂7-8;
所述营养添加剂由下列重量份原料制成:大枣1-1.5、莲子芯0.8-1、白术1.1-1.3、冬虫夏草0.8-0.9、牛奶11-12、番茄4-5、土豆50-55;
制备方法为:(1)将大枣、莲子芯、白术、冬虫夏草加牛奶大火煮沸,过滤除渣,收集滤液;
(2)取番茄果肉,加步骤(1)所得物料打浆,过滤除渣,得番茄奶;
(3)将土豆去皮、切块,送入蒸锅大火蒸熟后取出捣成泥,加入番茄奶,在60-70℃下焖制15-18分钟后出料,烘干后研成粉末,即得。
所述的豆腐牛肉酱的制备方法,其特征在于包括以下步骤:
(1)将郁李仁、丹参、芡实、岗梅根、紫花地丁、臭藤子、旱田草加8-9倍的水文火煎煮40-50分钟,过滤除渣,所得药液与白酒合并;
(2)将杨梅加4-5倍的水大火煮沸,过滤除渣,在所得滤液中加入饴糖,充分搅拌,得杨梅汤;
(3)将豆腐置于步骤(1)所得物料中浸泡30-40分钟后取出,在-8至-5℃下冷冻3-4小时后取出,得冻豆腐;待冻豆腐解冻后切成丁,与葡萄籽油混合入锅,大火炒制4-5分钟后加入杨梅汤,小火焖制10-13分钟后出料;
(4)将牛肉送入蒸锅蒸熟后取出,切成丁,得牛肉丁;将咖喱粉加葡萄汁充分搅拌,然后与牛肉丁混合入锅,大火炒制8-10分钟后起锅;
(5)将海苔碾碎,然后与步骤(3)、(4)所得物料及剩余物料混合拌匀,即得。
本发明中的臭藤子为防己科植物毛木防己的茎,旱田草为玄参科植物旱田草的全草。
本发明的有益效果为:
本发明的牛肉酱适口性好,营养丰富,其中添加的豆腐含丰富的蛋白质和钙,有益于牙齿、骨骼的生长发育,葡萄籽油中则含有亚麻油酸和原花色素,具有抗氧化的作用,此外,本发明还添加了多种中草药,具有清热解毒、理气活血、润燥滑肠的功效。
具体实施方式
一种豆腐牛肉酱,其特征在于由以下重量份(公斤)的原料制成:
牛肉70、郁李仁3、丹参3、芡实1.5、岗梅根4.5、紫花地丁1.8、臭藤子2、旱田草2.5、白酒12、杨梅3、饴糖1、豆腐45、葡萄籽油4、咖喱粉4、海苔8、葡萄汁12、甜面酱450、营养添加剂8;
所述营养添加剂由下列重量份(公斤)原料制成:大枣1.5、莲子芯0.8、白术1.3、冬虫夏草0.9、牛奶12、番茄4、土豆55;
制备方法为:(1)将大枣、莲子芯、白术、冬虫夏草加牛奶大火煮沸,过滤除渣,收集滤液;
(2)取番茄果肉,加步骤(1)所得物料打浆,过滤除渣,得番茄奶;
(3)将土豆去皮、切块,送入蒸锅大火蒸熟后取出捣成泥,加入番茄奶,在60-70℃下焖制15-18分钟后出料,烘干后研成粉末,即得。
所述的豆腐牛肉酱的制备方法,包括以下步骤:
(1)将郁李仁、丹参、芡实、岗梅根、紫花地丁、臭藤子、旱田草加8-9倍的水文火煎煮40-50分钟,过滤除渣,所得药液与白酒合并;
(2)将杨梅加4-5倍的水大火煮沸,过滤除渣,在所得滤液中加入饴糖,充分搅拌,得杨梅汤;
(3)将豆腐置于步骤(1)所得物料中浸泡30-40分钟后取出,在-8至-5℃下冷冻3-4小时后取出,得冻豆腐;待冻豆腐解冻后切成丁,与葡萄籽油混合入锅,大火炒制4-5分钟后加入杨梅汤,小火焖制10-13分钟后出料;
(4)将牛肉送入蒸锅蒸熟后取出,切成丁,得牛肉丁;将咖喱粉加葡萄汁充分搅拌,然后与牛肉丁混合入锅,大火炒制8-10分钟后起锅;
(5)将海苔碾碎,然后与步骤(3)、(4)所得物料及剩余物料混合拌匀,即得。
Claims (2)
1.一种豆腐牛肉酱,其特征在于由以下重量份的原料制成:
牛肉70-75、郁李仁3-4、丹参2-3、芡实1.5-2、岗梅根4-4.5、紫花地丁1.8-2、臭藤子1-2、旱田草2.5-3.5、白酒10-12、杨梅2-3、饴糖1-2、豆腐40-45、葡萄籽油3-4、咖喱粉4-5、海苔8-10、葡萄汁10-12、甜面酱400-450、营养添加剂7-8;
所述营养添加剂由下列重量份原料制成:大枣1-1.5、莲子芯0.8-1、白术1.1-1.3、冬虫夏草0.8-0.9、牛奶11-12、番茄4-5、土豆50-55;
制备方法为:(1)将大枣、莲子芯、白术、冬虫夏草加牛奶大火煮沸,过滤除渣,收集滤液;
(2)取番茄果肉,加步骤(1)所得物料打浆,过滤除渣,得番茄奶;
(3)将土豆去皮、切块,送入蒸锅大火蒸熟后取出捣成泥,加入番茄奶,在60-70℃下焖制15-18分钟后出料,烘干后研成粉末,即得。
2.根据权利要求1所述的豆腐牛肉酱的制备方法,其特征在于包括以下步骤:
(1)将郁李仁、丹参、芡实、岗梅根、紫花地丁、臭藤子、旱田草加8-9倍的水文火煎煮40-50分钟,过滤除渣,所得药液与白酒合并;
(2)将杨梅加4-5倍的水大火煮沸,过滤除渣,在所得滤液中加入饴糖,充分搅拌,得杨梅汤;
(3)将豆腐置于步骤(1)所得物料中浸泡30-40分钟后取出,在-8至-5℃下冷冻3-4小时后取出,得冻豆腐;待冻豆腐解冻后切成丁,与葡萄籽油混合入锅,大火炒制4-5分钟后加入杨梅汤,小火焖制10-13分钟后出料;
(4)将牛肉送入蒸锅蒸熟后取出,切成丁,得牛肉丁;将咖喱粉加葡萄汁充分搅拌,然后与牛肉丁混合入锅,大火炒制8-10分钟后起锅;
(5)将海苔碾碎,然后与步骤(3)、(4)所得物料及剩余物料混合拌匀,即得。
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CN104522687A (zh) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | 山药滋养助消化型牛肉及其制备方法 |
CN106262696A (zh) * | 2016-08-05 | 2017-01-04 | 合肥市金乡味工贸有限责任公司 | 一种香菇咖喱开胃酱 |
CN106722822A (zh) * | 2016-12-20 | 2017-05-31 | 重庆市长寿区舒福食品有限公司 | 冻豆腐牛肉酱 |
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CN104522687A (zh) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | 山药滋养助消化型牛肉及其制备方法 |
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CN106722822A (zh) * | 2016-12-20 | 2017-05-31 | 重庆市长寿区舒福食品有限公司 | 冻豆腐牛肉酱 |
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