CN103960641A - 一种坚果牛肉酱及其制备方法 - Google Patents
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Abstract
一种坚果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100-110、玫瑰花1-1.2、红景天0.8-1、荠菜花1.2-1.3、熟地0.9-1.2、石榴叶1.1-1.3、和合草0.8-1、大苞芹0.6-0.8、板栗仁10-11、松子仁8-10、米酒25-26、蟹黄3-4、紫米18-20、紫甘蓝2-3、黑芝麻15-17、面粉10-11、椰子油2-3、甜面酱500-550、营养添加剂8-9。本发明的牛肉酱口感细腻,营养丰富,其中添加的紫米中富含硒,可预防癌症,而黑芝麻所含的丰富的维生素E,具有抗氧化、润肤养颜得作用,同时搭配板栗仁、松子仁等坚果,使得本发明营养更加均衡,此外,本发明还添加了多种中草药,具有补气清肺、益智养心、补血养阴的功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种坚果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坚果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:
一种坚果牛肉酱,其特征在于由以下重量份的原料制成:
牛肉100-110、玫瑰花1-1.2、红景天0.8-1、荠菜花1.2-1.3、熟地0.9-1.2、石榴叶1.1-1.3、和合草0.8-1、大苞芹0.6-0.8、板栗仁10-11、松子仁8-10、米酒25-26、蟹黄3-4、紫米18-20、紫甘蓝2-3、黑芝麻15-17、面粉10-11、椰子油2-3、甜面酱500-550、营养添加剂8-9;
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。
所述的坚果牛肉酱的制备方法,其特征在于包括以下步骤:
(1)将玫瑰花、红景天、荠菜花、熟地、石榴叶、和合草、大苞芹加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;将牛肉切成丁,与药液混合拌匀,送入蒸锅大火蒸熟后取出,得保健牛肉丁;
(2)将黑芝麻炒香后出锅,研成粉末,与面粉混合,加水调成糊,得芝麻糊;在保健牛肉丁表面挂上芝麻糊,入油锅大火炸制4-6分钟后捞出、沥干;
(3)将板栗仁、松子仁混合入锅,小火炒香后出料,加米酒研磨匀质,小火熬膏;
(4)将紫甘蓝加一倍的水打浆,过滤除渣,得紫甘蓝汁;将紫米送入锅中,加一倍的水、紫甘蓝汁,煮干后出料;
(5)将椰子油倒入锅中,大火加热,待油烧至六成熟时倒入步骤(4)所得物料、蟹黄,翻炒4-5分钟后出锅,捣成泥,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
本发明中的和合草为远志科植物排钱金不换的全草,大苞芹为伞形科植物马蹄芹的带根全草。
本发明的有益效果为:
本发明的牛肉酱口感细腻,营养丰富,其中添加的紫米中富含硒,可预防癌症,而黑芝麻所含的丰富的维生素E,具有抗氧化、润肤养颜得作用,同时搭配板栗仁、松子仁等坚果,使得本发明营养更加均衡,此外,本发明还添加了多种中草药,具有补气清肺、益智养心、补血养阴的功效。
具体实施方式
一种坚果牛肉酱,其特征在于由以下重量份(公斤)的原料制成:
牛肉110、玫瑰花1.2、红景天0.8、荠菜花1.3、熟地1.2、石榴叶1.3、和合草0.8、大苞芹0.8、板栗仁11、松子仁10、米酒26、蟹黄4、紫米18、紫甘蓝2、黑芝麻17、面粉11、椰子油3、甜面酱550、营养添加剂9;
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。
所述的坚果牛肉酱的制备方法,包括以下步骤:
(1)将玫瑰花、红景天、荠菜花、熟地、石榴叶、和合草、大苞芹加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;将牛肉切成丁,与药液混合拌匀,送入蒸锅大火蒸熟后取出,得保健牛肉丁;
(2)将黑芝麻炒香后出锅,研成粉末,与面粉混合,加水调成糊,得芝麻糊;在保健牛肉丁表面挂上芝麻糊,入油锅大火炸制4-6分钟后捞出、沥干;
(3)将板栗仁、松子仁混合入锅,小火炒香后出料,加米酒研磨匀质,小火熬膏;
(4)将紫甘蓝加一倍的水打浆,过滤除渣,得紫甘蓝汁;将紫米送入锅中,加一倍的水、紫甘蓝汁,煮干后出料;
(5)将椰子油倒入锅中,大火加热,待油烧至六成熟时倒入步骤(4)所得物料、蟹黄,翻炒4-5分钟后出锅,捣成泥,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
Claims (2)
1.一种坚果牛肉酱,其特征在于由以下重量份的原料制成:
牛肉100-110、玫瑰花1-1.2、红景天0.8-1、荠菜花1.2-1.3、熟地0.9-1.2、石榴叶1.1-1.3、和合草0.8-1、大苞芹0.6-0.8、板栗仁10-11、松子仁8-10、米酒25-26、蟹黄3-4、紫米18-20、紫甘蓝2-3、黑芝麻15-17、面粉10-11、椰子油2-3、甜面酱500-550、营养添加剂8-9;
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所述的坚果牛肉酱的制备方法,其特征在于包括以下步骤:
(1)将玫瑰花、红景天、荠菜花、熟地、石榴叶、和合草、大苞芹加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;将牛肉切成丁,与药液混合拌匀,送入蒸锅大火蒸熟后取出,得保健牛肉丁;
(2)将黑芝麻炒香后出锅,研成粉末,与面粉混合,加水调成糊,得芝麻糊;在保健牛肉丁表面挂上芝麻糊,入油锅大火炸制4-6分钟后捞出、沥干;
(3)将板栗仁、松子仁混合入锅,小火炒香后出料,加米酒研磨匀质,小火熬膏;
(4)将紫甘蓝加一倍的水打浆,过滤除渣,得紫甘蓝汁;将紫米送入锅中,加一倍的水、紫甘蓝汁,煮干后出料;
(5)将椰子油倒入锅中,大火加热,待油烧至六成熟时倒入步骤(4)所得物料、蟹黄,翻炒4-5分钟后出锅,捣成泥,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
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Cited By (12)
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CN104223013A (zh) * | 2014-08-26 | 2014-12-24 | 蚌埠市楠慧川味食品厂 | 一种橄榄辣味的牛肉酱丁及其制备方法 |
CN104223015A (zh) * | 2014-08-26 | 2014-12-24 | 蚌埠市楠慧川味食品厂 | 一种牛蹄筋营养麻辣牛肉酱丁及其制备方法 |
CN104223014A (zh) * | 2014-08-26 | 2014-12-24 | 蚌埠市楠慧川味食品厂 | 一种冰糖酸甜牛肉酱丁及其制备方法 |
CN104223017A (zh) * | 2014-08-26 | 2014-12-24 | 蚌埠市楠慧川味食品厂 | 一种栗米香辣的牛肉酱丁及其制备方法 |
CN104431961A (zh) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | 一种鱿鱼须蚕豆酱及其制备方法 |
CN104522700A (zh) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | 生地清热凉血型牛肉及其制备方法 |
CN105077104A (zh) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | 一种啤酒松子酱茄子及其制备方法 |
CN105105090A (zh) * | 2015-07-24 | 2015-12-02 | 马鞍山市黄池食品(集团)有限公司 | 一种酒香理气牛肉酱的制备方法 |
CN105581132A (zh) * | 2014-10-24 | 2016-05-18 | 古浪伊禧堂伟业生物科技有限公司 | 一种香辣香菇鸡肉酱及其制作方法 |
CN106072436A (zh) * | 2016-06-08 | 2016-11-09 | 云南妈姆调味品开发有限公司 | 一种重瓣玫瑰花辣木叶牛肉酱及其制备方法 |
CN107594400A (zh) * | 2017-10-26 | 2018-01-19 | 河北喜之郎食品有限公司 | 一种调味海苔及其制备工艺 |
FR3057777A1 (fr) * | 2016-10-20 | 2018-04-27 | Innovascience | Composition a visee expectorante et decongestionnante des voies respiratoires, son procede de preparation et son utilisation |
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Cited By (12)
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CN104223013A (zh) * | 2014-08-26 | 2014-12-24 | 蚌埠市楠慧川味食品厂 | 一种橄榄辣味的牛肉酱丁及其制备方法 |
CN104223015A (zh) * | 2014-08-26 | 2014-12-24 | 蚌埠市楠慧川味食品厂 | 一种牛蹄筋营养麻辣牛肉酱丁及其制备方法 |
CN104223014A (zh) * | 2014-08-26 | 2014-12-24 | 蚌埠市楠慧川味食品厂 | 一种冰糖酸甜牛肉酱丁及其制备方法 |
CN104223017A (zh) * | 2014-08-26 | 2014-12-24 | 蚌埠市楠慧川味食品厂 | 一种栗米香辣的牛肉酱丁及其制备方法 |
CN105581132A (zh) * | 2014-10-24 | 2016-05-18 | 古浪伊禧堂伟业生物科技有限公司 | 一种香辣香菇鸡肉酱及其制作方法 |
CN104522700A (zh) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | 生地清热凉血型牛肉及其制备方法 |
CN104431961A (zh) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | 一种鱿鱼须蚕豆酱及其制备方法 |
CN105105090A (zh) * | 2015-07-24 | 2015-12-02 | 马鞍山市黄池食品(集团)有限公司 | 一种酒香理气牛肉酱的制备方法 |
CN105077104A (zh) * | 2015-08-05 | 2015-11-25 | 马鞍山市黄池食品(集团)有限公司 | 一种啤酒松子酱茄子及其制备方法 |
CN106072436A (zh) * | 2016-06-08 | 2016-11-09 | 云南妈姆调味品开发有限公司 | 一种重瓣玫瑰花辣木叶牛肉酱及其制备方法 |
FR3057777A1 (fr) * | 2016-10-20 | 2018-04-27 | Innovascience | Composition a visee expectorante et decongestionnante des voies respiratoires, son procede de preparation et son utilisation |
CN107594400A (zh) * | 2017-10-26 | 2018-01-19 | 河北喜之郎食品有限公司 | 一种调味海苔及其制备工艺 |
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