CN104000106A - 一种香辣牛肉酱香锅巴及其加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种香辣牛肉酱香锅巴及其加工方法,由下列重量份的原料组成:大米200-300、核桃仁30-45、栗子仁20-40、牛肉10-15、豆瓣酱5-10、牛油3-6、红干椒4-8、辟汗草1-2、佛手花2-3、谷芽2-3、白花灯笼2-3、保健调味剂10-18、五香粉2-3、黄酒10-15、薏仁油适量。本发明香辣牛肉酱香锅巴,厚薄均匀,口感香辣,带有牛肉酱香,风味独特,食用方便,加工简单易操作,适合食欲不佳人群食用,常食能够提高食欲,促进消化功能,补益身体,有益健康。
Description
技术领域
本发明涉及一种香辣牛肉酱香锅巴及其加工方法,属于食品加工技术领域。
背景技术
目前锅巴是深受广大消费者喜爱的小食品,已有大米锅巴、小米锅巴、大豆锅巴等多种产品,配料主要以米或面类、淀粉和风味烧烤调料组成。其味道鲜美,营养丰富,质地松脆、使用方便、营养丰富、易于消化,既可作为休闲食品,又可称为餐桌佳肴。
随着生活水平的提高,消费者对锅巴食品的风味性、特色性、营养性提出新要求,但传统锅巴加工组成原料的单一,不能适应现在消费者的要求,急需开发、扩展锅巴的品种、风味,提高保健价值,丰富营养结构。
发明内容
本发明的目的在于提供一种香辣牛肉酱香锅巴及其加工方法。
本发明采用的技术方案如下:
一种香辣牛肉酱香锅巴,是由以下重量份的原料组成:
大米200-300、核桃仁30-45、栗子仁20-40、牛肉10-15、豆瓣酱5-10、牛油3-6、红干椒4-8、辟汗草1-2、佛手花2-3、谷芽2-3、白花灯笼2-3、保健调味剂10-18、五香粉2-3、黄酒10-15、薏仁油适量;
所述的保健调味剂由以下重量份的原料组成:石榴酒30-50、生姜汁8-10、大蒜汁8-10、黑木耳10-20、菜芙蓉花8-12、兰香子4-8、亚麻籽粉3-5、榧子粉3-6、莱菔子粉3-5、香叶子2-4、绞股蓝3-4、苹果原醋10-15、菠萝叶3-5、海参肽1-2、椒盐5-8;
所述的保健调味剂的的制备方法为:a、将香叶子、绞股蓝、菠萝叶粉碎至60-80目,加4-8倍水煎煮1-2小时,过来去渣,滤液超滤,得保健液;b、将兰香子、亚麻籽粉、榧子粉、莱菔子粉混合入锅,文火炒香,再超微粉碎,得超微粉体;c、将黑木耳、菜芙蓉花分别洗净,加入苹果原醋中,浸泡40-60分钟,入笼蒸制熟香,打制成浆,与保健液、超微粉体及其他剩余原料混合均匀,即可。
所述的香辣牛肉酱香锅巴的加工方法,包括以下步骤:
(1)、将牛肉切块放入含有3-5%食盐的盐水中浸泡1-2小时,捞出冲洗绞制成糜,倒入黄酒、五香粉,揉拌均匀,腌制2-3小时,将红干椒破碎成颗粒,与牛油一并入锅煸炒出香,倒入腌制牛肉糜、豆瓣酱搅拌均匀,隔水蒸煮1-2小时至熟香,得牛肉酱;
(2)、将核桃仁、栗子仁分别文火炒制熟香,破碎混合后研磨至100-160目,得果仁粉;
(3)、将辟汗草、佛手花、谷芽、白花灯笼加水煎煮,过滤去渣,得到滤液,与洗净大米一并入锅,加适量水煮制得到熟香米饭;
(4)、将熟香米饭与果仁粉、牛肉酱及薏仁油以外其他剩余原料滚揉均匀,擀压成片,切制成块,放入薏仁油锅内煎炸至熟香,即得。
本发明中白花灯笼为为马鞭草赪桐属植物白花灯笼的根,清热解毒,止咳定痛;
佛手花为芸香科植物佛手的花朵,具有疏肝理气;和胃快隔功效,主治:肝胃气痛;食欲不振;
菜芙蓉花为锦葵科、秋葵属的鲜花,具有显著调节人体内分泌、免疫力,增加人体抗力,改善心脑血管及微循环功能,增强机体抗氧化能力,抗心脑缺血、缺氧、抗炎、镇疼,抗疲劳、抗衰老、抗癌、防癌、降血脂功效;
兰香子为唇型花科、罗勒属的种子,供丰富的食物纤维,在胃中可以包覆醣类,减少醣类的吸收,降低饭后血中葡萄糖的浓度,同时抑制血糖质上升,加上纤维质遇水膨胀的特性,大大提升饱足感,有利于糖尿病和体重的控制;
香叶子为为樟种植物香叶子的叶,能够行气,治胃病,胃溃疡,消化不良;
菠萝叶有强的清热燥湿的作用,能用来缓解胃中湿热而导致的食欲不振、胃痛、腹泻等症状。
与现有技术相比,本发明的优点是:
本发明香辣牛肉酱香锅巴,厚薄均匀,口感香辣,带有牛肉酱香,风味独特,食用方便,加工简单易操作,适合食欲不佳人群食用,常食能够提高食欲,促进消化功能,补益身体,有益健康。
具体实施方式
一种香辣牛肉酱香锅巴,是由以下重量(克)的原料组成:
大米300、核桃仁45、栗子仁40、牛肉15、豆瓣酱10、牛油5、红干椒6、辟汗草2、佛手花3、谷芽2、白花灯笼3、保健调味剂16、五香粉2、黄酒15、薏仁油适量;
所述的保健调味剂由以下重量(克)的原料组成:石榴酒50、生姜汁10、大蒜汁8、黑木耳20、菜芙蓉花10、兰香子5、亚麻籽粉5、榧子粉66、莱菔子粉4、香叶子3、绞股蓝3、苹果原醋12、菠萝叶5、海参肽1、椒盐8;
所述的保健调味剂的的制备方法为:a、将香叶子、绞股蓝、菠萝叶粉碎至60目,加6倍水煎煮1.5小时,过来去渣,滤液超滤,得保健液;b、将兰香子、亚麻籽粉、榧子粉、莱菔子粉混合入锅,文火炒香,再超微粉碎,得超微粉体;c、将黑木耳、菜芙蓉花分别洗净,加入苹果原醋中,浸泡60分钟,入笼蒸制熟香,打制成浆,与保健液、超微粉体及其他剩余原料混合均匀,即可。
所述的香辣牛肉酱香锅巴的加工方法,包括以下步骤:
(1)、将牛肉切块放入含有4%食盐的盐水中浸泡2小时,捞出冲洗绞制成糜,倒入黄酒、五香粉,揉拌均匀,腌制3小时,将红干椒破碎成颗粒,与牛油一并入锅煸炒出香,倒入腌制牛肉糜、豆瓣酱搅拌均匀,隔水蒸煮1小时至熟香,得牛肉酱;
(2)、将核桃仁、栗子仁分别文火炒制熟香,破碎混合后研磨至160目,得果仁粉;
(3)、将辟汗草、佛手花、谷芽、白花灯笼加水煎煮,过滤去渣,得到滤液,与洗净大米一并入锅,加适量水煮制得到熟香米饭;
(4)、将熟香米饭与果仁粉、牛肉酱及薏仁油以外其他剩余原料滚揉均匀,擀压成片,切制成块,放入薏仁油锅内煎炸至熟香,即得。
Claims (2)
1.一种香辣牛肉酱香锅巴,其特征在于,是由以下重量份的原料组成:
大米200-300、核桃仁30-45、栗子仁20-40、牛肉10-15、豆瓣酱5-10、牛油3-6、红干椒4-8、辟汗草1-2、佛手花2-3、谷芽2-3、白花灯笼2-3、保健调味剂10-18、五香粉2-3、黄酒10-15、薏仁油适量;
所述的保健调味剂由以下重量份的原料组成:石榴酒30-50、生姜汁8-10、大蒜汁8-10、黑木耳10-20、菜芙蓉花8-12、兰香子4-8、亚麻籽粉3-5、榧子粉3-6、莱菔子粉3-5、香叶子2-4、绞股蓝3-4、苹果原醋10-15、菠萝叶3-5、海参肽1-2、椒盐5-8;
所述的保健调味剂的的制备方法为:a、将香叶子、绞股蓝、菠萝叶粉碎至60-80目,加4-8倍水煎煮1-2小时,过来去渣,滤液超滤,得保健液;b、将兰香子、亚麻籽粉、榧子粉、莱菔子粉混合入锅,文火炒香,再超微粉碎,得超微粉体;c、将黑木耳、菜芙蓉花分别洗净,加入苹果原醋中,浸泡40-60分钟,入笼蒸制熟香,打制成浆,与保健液、超微粉体及其他剩余原料混合均匀,即可。
2.一种如权利要求1所述的香辣牛肉酱香锅巴的加工方法,其特征在于包括以下步骤:
(1)、将牛肉切块放入含有3-5%食盐的盐水中浸泡1-2小时,捞出冲洗绞制成糜,倒入黄酒、五香粉,揉拌均匀,腌制2-3小时,将红干椒破碎成颗粒,与牛油一并入锅煸炒出香,倒入腌制牛肉糜、豆瓣酱搅拌均匀,隔水蒸煮1-2小时至熟香,得牛肉酱;
(2)、将核桃仁、栗子仁分别文火炒制熟香,破碎混合后研磨至100-160目,得果仁粉;
(3)、将辟汗草、佛手花、谷芽、白花灯笼加水煎煮,过滤去渣,得到滤液,与洗净大米一并入锅,加适量水煮制得到熟香米饭;
(4)、将熟香米饭与果仁粉、牛肉酱及薏仁油以外其他剩余原料滚揉均匀,擀压成片,切制成块,放入薏仁油锅内煎炸至熟香,即得。
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CN106174002A (zh) * | 2016-08-16 | 2016-12-07 | 安庆市阿发老奶奶食品有限责任公司 | 一种板栗味锅巴及其制备方法 |
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CN103053935A (zh) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | 牛肉锅巴及其制作方法 |
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CN101496596A (zh) * | 2008-12-24 | 2009-08-05 | 王福起 | 保健锅巴及制备方法 |
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