CN104137994A - 一种风味牛杂制作方法 - Google Patents
一种风味牛杂制作方法 Download PDFInfo
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- CN104137994A CN104137994A CN201310165889.4A CN201310165889A CN104137994A CN 104137994 A CN104137994 A CN 104137994A CN 201310165889 A CN201310165889 A CN 201310165889A CN 104137994 A CN104137994 A CN 104137994A
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- beef
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- offal
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- 235000015278 beef Nutrition 0.000 title claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 235000019634 flavors Nutrition 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title abstract 3
- 235000019640 taste Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 210000002787 omasum Anatomy 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 241000234282 Allium Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 240000007087 Apium graveolens Species 0.000 claims abstract description 4
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 4
- 235000010591 Appio Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 4
- 240000000467 Carum carvi Species 0.000 claims description 2
- 235000005747 Carum carvi Nutrition 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 2
- 210000000936 intestine Anatomy 0.000 abstract description 4
- 235000002566 Capsicum Nutrition 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 241000675108 Citrus tangerina Species 0.000 abstract 2
- 239000006002 Pepper Substances 0.000 abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract 2
- 235000017804 Piper guineense Nutrition 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 235000019198 oils Nutrition 0.000 abstract 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 240000009164 Petroselinum crispum Species 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 240000004713 Pisum sativum Species 0.000 abstract 1
- 235000010582 Pisum sativum Nutrition 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000011197 perejil Nutrition 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004680 Rectal Fistula Diseases 0.000 description 1
- 206010002156 anal fistula Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
一种风味牛杂制作方法，原料：牛肉、牛百叶、牛肚、牛肠。配料：葱段、生姜、蒜头、生辣椒、胡椒、酱油、油、芹菜、料酒、盐、陈皮。底料：嫩笋、酸菜、豌豆、胡萝卜、香菜、生辣椒。选牛肉、牛百叶、牛肚、牛肠等，配以葱、姜、蒜、花椒、酱油，油、香菜、芹菜、料酒、盐、陈皮。分别加以配料进行腌制，搅拌入味，开启炒锅，控制火候，后加入底料，翻炒5-10分钟，即可起锅。此方法制作的牛杂具有独特风味特色，嫩辣香美味爽口等特点，其过程制作简便，消费市场需求量大，有很好的开发前景，能产生好的经济效益。
Description
技术领域
本发明涉及食品加工制作领域，具体是涉及一种风味牛杂的制作方法。
背景技术
牛杂由于其蛋白质较高，营养丰富。且很容易被胃肠吸收，是有益于健康的绝佳食品。牛肉具有营养丰富、低脂肪、低胆固醇特点，牛肚即牛胃富含蛋白质、脂肪、钙、磷、铁、维生素(B1、B2)、尼克酸等，能补中益气，养脾胃，解毒，而牛肠可除肠风痔漏加上牛百叶具有补虚、益脾胃作用，正可谓牛的一身都是宝。牛杂的烹饪一向受消费者的追棒和喜爱，而发明一种别具特色的牛杂的制作方法，其味道爽口鲜美，营养丰富更吸引消费者的青睐。
发明内容
本发明的目的是提供一种风味的牛杂的制作方法。
本发明是以如下技术方案实现的：
1)选料：选好牛肉、牛百叶、牛肚、牛肠。
2)腌制：分别盛放加以配料腌制10分钟。
3)入锅：将切好的牛百味、肚、牛肠倒入炒锅加上少许油翻炒至入味，后加入牛肉焖炒。
4)火候：控制火候不要过大。
5)起锅：后加入底料，翻炒5-10分钟，即可起锅。
具体实施方式
一种风味牛杂的制作方法，选用牛肉200克，横纹切，牛百叶200克，牛肚150克，牛肠150，配葱、姜、蒜各10克，花椒5克，酱油 100克，油80克、香菜40、芹菜60克、料酒15、盐35克、陈皮10克。分别盛放加以配料腌制10分钟，搅拌入味，开启炒锅，先将切好的牛百味、肚、牛肠倒入炒锅加上少许油翻炒5分钟，后加入牛肉焖炒，控制火候不要过大，后加入底料，翻炒5-10分钟，即可起锅。
Claims (1)
1.一种风味牛杂的制作方法，其特征是，具体如下：
一种风味牛杂的制作方法，选用牛肉200克，横纹切，牛百叶200克，牛肚150克，牛肠150，配葱、姜、蒜各10克，花椒5克，酱油100克，油80克、香菜40、芹菜60克、料酒15、盐35克、陈皮10克。分别盛放加以配料腌制10分钟，搅拌入味，开启炒锅，先将切好的牛百味、肚、牛肠倒入炒锅加上少许油翻炒5分钟，后加入牛肉焖炒，控制火候不要过大，后加入底料，翻炒5-10分钟，即可起锅。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310165889.4A CN104137994A (zh) | 2013-05-07 | 2013-05-07 | 一种风味牛杂制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310165889.4A CN104137994A (zh) | 2013-05-07 | 2013-05-07 | 一种风味牛杂制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104137994A true CN104137994A (zh) | 2014-11-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310165889.4A Pending CN104137994A (zh) | 2013-05-07 | 2013-05-07 | 一种风味牛杂制作方法 |
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| Country | Link |
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| CN (1) | CN104137994A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112998211A (zh) * | 2021-03-15 | 2021-06-22 | 天津伊德餐饮有限公司 | 一种牛杂面及加工工艺 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411502A (zh) * | 2008-11-24 | 2009-04-22 | 范志铨 | 一种牛腩、牛杂即食食品的制备方法 |
| CN101999679A (zh) * | 2010-10-26 | 2011-04-06 | 平顶山市金牛足食品有限公司 | 一种罐装麻辣牛三烧的制备方法 |
| CN102669691A (zh) * | 2012-04-24 | 2012-09-19 | 安徽恋尚你食品有限公司 | 一种保健冻干牛杂及其制作方法 |
-
2013
- 2013-05-07 CN CN201310165889.4A patent/CN104137994A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411502A (zh) * | 2008-11-24 | 2009-04-22 | 范志铨 | 一种牛腩、牛杂即食食品的制备方法 |
| CN101999679A (zh) * | 2010-10-26 | 2011-04-06 | 平顶山市金牛足食品有限公司 | 一种罐装麻辣牛三烧的制备方法 |
| CN102669691A (zh) * | 2012-04-24 | 2012-09-19 | 安徽恋尚你食品有限公司 | 一种保健冻干牛杂及其制作方法 |
Non-Patent Citations (2)
| Title |
|---|
| 彭铭泉: "《更年期四季药膳》", 31 January 2004, 中原农民出版社 * |
| 许衡: "《粤菜精华(家庭菜谱)》", 31 March 2003, 广东科技出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112998211A (zh) * | 2021-03-15 | 2021-06-22 | 天津伊德餐饮有限公司 | 一种牛杂面及加工工艺 |
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