CN104172212A - 一种蜂蜜抹茶牛肉粒 - Google Patents

一种蜂蜜抹茶牛肉粒 Download PDF

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CN104172212A
CN104172212A CN201410316466.2A CN201410316466A CN104172212A CN 104172212 A CN104172212 A CN 104172212A CN 201410316466 A CN201410316466 A CN 201410316466A CN 104172212 A CN104172212 A CN 104172212A
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望正光
张文泉
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望月�
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ANHUI GUANGZHENG FOOD Co Ltd
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    • 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
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L13/45—Addition of, or treatment with, microorganisms
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/143—Fermentum
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

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Abstract

一种蜂蜜抹茶牛肉粒，由以下重量份原料制成：牛肉280-300、猪瘦肉150-180、黑芝麻50-60、西兰花60-70、南瓜65-70、蜂蜜80-90、抹茶粉30-40、陈皮6-8、葛根6-8、黄芪6-8等；本发明公开了一种蜂蜜抹茶牛肉粒，有抹茶的清香，口感好，葛根、黄芪、升麻、柴胡、秦皮等提取物，有健脾胃、助消化、除燥补气的功效。

Description

一种蜂蜜抹茶牛肉粒
 
技术领域
    本发明主要涉及肉类及其制备技术领域，尤其涉及一种蜂蜜抹茶牛肉粒。
背景技术
    肉食品是人们日常获取蛋白质的主要来源，关系着人们的身体健康，人们最常食用的是自己烹煮的肉食，很不方便，特别是对工作学习忙碌的人群来说，特别不便利，经过生加工的肉食，有很好的口感、丰富的营养，且携带方便，开袋即食。
发明内容
本发明为了弥补已有技术的缺陷，提供一种蜂蜜抹茶牛肉粒及其制备方法。
本发明是通过以下技术方案实现的：一种蜂蜜抹茶牛肉粒，由以下重量份原料制成：牛肉280-300、猪瘦肉150-180、黑芝麻50-60、西兰花60-70、南瓜65-70、蜂蜜80-90、抹茶粉30-40、陈皮6-8、葛根6-8、黄芪6-8、升麻5-7、柴胡4-6、秦皮4-6、磨盘草2-3、植物乳杆菌5-6、发酵乳杆菌3-4、营养助剂10-13、牛蒡酱70-80、五香粉适量、白糖适量、食盐适量、水适量：
营养助剂由以下重量份原料制成：柑橙花苞6-8、鸭跖草4-6、冬瓜皮4-6、菠萝叶3-5、茶花花粉10-12、红曲米粉20-25、雪梨50-60、草莓60-70、水适量：
营养助剂的制备方法：（1）将柑橙花苞、鸭跖草、冬瓜皮、菠萝叶用5-8倍量的水提取，得到提取物备用；
（2）将雪梨、草莓洗净，取其果肉，用荷叶包好放入锅中焖蒸20-30分钟，去掉荷叶，将剩余物与提取物混合放入榨汁机中，榨汁，再喷雾干燥，得到粉；将粉与茶花花粉、红曲米粉混匀即可。
一种蜂蜜抹茶牛肉粒的制备方法，包括以下步骤：
（1）将牛肉、猪瘦肉洗净，搅碎后与蜂蜜、抹茶混匀，放入发酵瓶中，添加植物乳杆菌、发酵乳杆菌，在在40-42℃条件下发酵4-5天，得到发酵物，将其蒸熟备用；
（2）将黑芝麻洗净沥干水，放入锅中炒熟炒香后取出，碾磨成粉备用；
（3）将将南瓜洗净，去皮去籽切成块与洗净的西兰花放入锅中，隔水蒸熟，再晒干，碾磨，得到南瓜西兰花粉；
（4）将陈皮、葛根、黄芪、升麻、柴胡、秦皮、磨盘草用5-8倍量的水提取，得到提取物备用；
（5）将发酵物、步骤2的粉、南瓜西兰花粉、提取物及原料中除水外的剩余物混合，搅拌均匀，放入模具中烘干压实，切粒即可。
本发明的优点是：本发明公开了一种蜂蜜抹茶牛肉粒，有抹茶的清香，口感好，葛根、黄芪、升麻、柴胡、秦皮等提取物，有健脾胃、助消化、除燥补气的功效。
具体实施方式
一种蜂蜜抹茶牛肉粒，由以下重量份（Kg）原料制成：牛肉280、猪瘦肉150、黑芝麻50、西兰花60、南瓜65、蜂蜜80、抹茶粉30、陈皮6、葛根6、黄芪6、升麻5、柴胡4、秦皮4、磨盘草2、植物乳杆菌5、发酵乳杆菌3、营养助剂10、牛蒡酱70、五香粉适量、白糖适量、食盐适量、水适量：
营养助剂由以下重量份（Kg）原料制成：柑橙花苞6、鸭跖草4、冬瓜皮4、菠萝叶3、茶花花粉10、红曲米粉20、雪梨50、草莓60、水适量：
营养助剂的制备方法：（1）将柑橙花苞、鸭跖草、冬瓜皮、菠萝叶用5倍量的水提取，得到提取物备用；
（2）将雪梨、草莓洗净，取其果肉，用荷叶包好放入锅中焖蒸20分钟，去掉荷叶，将剩余物与提取物混合放入榨汁机中，榨汁，再喷雾干燥，得到粉；将粉与茶花花粉、红曲米粉混匀即可。
一种蜂蜜抹茶牛肉粒的制备方法，包括以下步骤：
（1）将牛肉、猪瘦肉洗净，搅碎后与蜂蜜、抹茶混匀，放入发酵瓶中，添加植物乳杆菌、发酵乳杆菌，在在40℃条件下发酵4天，得到发酵物，将其蒸熟备用；
（2）将黑芝麻洗净沥干水，放入锅中炒熟炒香后取出，碾磨成粉备用；
（3）将将南瓜洗净，去皮去籽切成块与洗净的西兰花放入锅中，隔水蒸熟，再晒干，碾磨，得到南瓜西兰花粉；
（4）将陈皮、葛根、黄芪、升麻、柴胡、秦皮、磨盘草用5倍量的水提取，得到提取物备用；
（5）将发酵物、步骤2的粉、南瓜西兰花粉、提取物及原料中除水外的剩余物混合，搅拌均匀，放入模具中烘干压实，切粒即可。

Claims (2)

1.一种蜂蜜抹茶牛肉粒，其特征在于，由以下重量份原料制成：牛肉280-300、猪瘦肉150-180、黑芝麻50-60、西兰花60-70、南瓜65-70、蜂蜜80-90、抹茶粉30-40、陈皮6-8、葛根6-8、黄芪6-8、升麻5-7、柴胡4-6、秦皮4-6、磨盘草2-3、植物乳杆菌5-6、发酵乳杆菌3-4、营养助剂10-13、牛蒡酱70-80、五香粉适量、白糖适量、食盐适量、水适量：
所述营养助剂由以下重量份原料制成：柑橙花苞6-8、鸭跖草4-6、冬瓜皮4-6、菠萝叶3-5、茶花花粉10-12、红曲米粉20-25、雪梨50-60、草莓60-70、水适量：
所述营养助剂的制备方法：（1）将柑橙花苞、鸭跖草、冬瓜皮、菠萝叶用5-8倍量的水提取，得到提取物备用；
（2）将雪梨、草莓洗净，取其果肉，用荷叶包好放入锅中焖蒸20-30分钟，去掉荷叶，将剩余物与提取物混合放入榨汁机中，榨汁，再喷雾干燥，得到粉；将粉与茶花花粉、红曲米粉混匀即可。
2.如权利要求1所述的一种蜂蜜抹茶牛肉粒的制备方法，其特征在于，包括以下步骤：
（1）将牛肉、猪瘦肉洗净，搅碎后与蜂蜜、抹茶混匀，放入发酵瓶中，添加植物乳杆菌、发酵乳杆菌，在在40-42℃条件下发酵4-5天，得到发酵物，将其蒸熟备用；
（2）将黑芝麻洗净沥干水，放入锅中炒熟炒香后取出，碾磨成粉备用；
（3）将将南瓜洗净，去皮去籽切成块与洗净的西兰花放入锅中，隔水蒸熟，再晒干，碾磨，得到南瓜西兰花粉；
（4）将陈皮、葛根、黄芪、升麻、柴胡、秦皮、磨盘草用5-8倍量的水提取，得到提取物备用；
（5）将发酵物、步骤2的粉、南瓜西兰花粉、提取物及原料中除水外的剩余物混合，搅拌均匀，放入模具中烘干压实，切粒即可。
CN201410316466.2A 2014-07-05 2014-07-05 一种蜂蜜抹茶牛肉粒 Pending CN104172212A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105105159A (zh) * 2015-08-20 2015-12-02 西北民族大学 一种草莓风味的清真发酵风干牦牛肉及其制备方法
CN106260158A (zh) * 2015-05-19 2017-01-04 镇江市都市生态农业有限公司 橘子皮干的制作方法

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CN103504316A (zh) * 2012-06-15 2014-01-15 重庆市彭水县彭双科技有限公司 芝麻牛肉粒的生产方法
CN102813220A (zh) * 2012-08-31 2012-12-12 江苏迈斯克食品有限公司 一种香菇牛肉粒的制作方法
CN102871140A (zh) * 2012-09-30 2013-01-16 安徽老炊食品有限公司 复合牛肉粒加工方法
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106260158A (zh) * 2015-05-19 2017-01-04 镇江市都市生态农业有限公司 橘子皮干的制作方法
CN105105159A (zh) * 2015-08-20 2015-12-02 西北民族大学 一种草莓风味的清真发酵风干牦牛肉及其制备方法

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