CN104187748A - 一种花生高营养牛肉粒 - Google Patents

一种花生高营养牛肉粒 Download PDF

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CN104187748A
CN104187748A CN201410316463.9A CN201410316463A CN104187748A CN 104187748 A CN104187748 A CN 104187748A CN 201410316463 A CN201410316463 A CN 201410316463A CN 104187748 A CN104187748 A CN 104187748A
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peanut
parts
beef
powder
appropriate
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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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ANHUI GUANGZHENG FOOD Co Ltd
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Priority to CN201410316463.9A priority Critical patent/CN104187748A/zh
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/35Fermentum
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum

Abstract

一种花生高营养牛肉粒,由以下重量份原料制成:牛肉280-300、羊肉100-120、全脂甜奶粉70-80、花生米70-80、核桃仁60-70、柠檬汁150-160、鸡蛋粉60-70、山药6-8、山楂8-10等;本发明提供了一种花生高营养牛肉粒的制备方法,花生能够健脾和胃并且含氨基酸、维生素K,能够补充氨基酸、止血,山药、山楂、陈皮、枸杞、芡实等提取物,有开胃消食的作用,特别适合处于成长期的儿童食用,能够开胃、增加食欲、补充蛋白质等营养物质。

Description

一种花生高营养牛肉粒
技术领域
[0001] 本发明主要涉及肉类及其制备技术领域,尤其涉及一种花生高营养牛肉粒。
背景技术
[0002] 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
[0003] 本发明为了弥补已有技术的缺陷,提供一种花生高营养牛肉粒及其制备方法。
[0004] 本发明是通过以下技术方案实现的:一种花生高营养牛肉粒,由以下重量份原料 制成:牛肉280-300、羊肉100-120、全脂甜奶粉70-80、花生米70-80、核桃仁60-70、柠檬汁 150-160、鸡蛋粉60-70、山药6-8、山楂8-10、陈皮5-7、枸杞5-7、芡实4-6、灯笼果2-3、苜蓿 芽2-3、植物乳杆菌4-5、发酵乳杆菌2-3、鸡精适量、食盐适量、白糖适量、营养助剂10-13、 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。
[0005] -种花生高营养牛肉粒的制备方法,包括以下步骤: (1) 将牛肉、羊肉洗净,搅碎后混合全脂甜牛奶放入发酵瓶中,添加植物乳杆菌、发酵乳 杆菌,在40_43°C条件下发酵3-4天,得到发酵肉并蒸熟备用; (2) 将花生米、核桃仁洗净,放入锅中,加柠檬汁,加热煮至柠檬汁被吸干,得到花生米、 核桃仁,碾碎,得到柠檬味坚果; (3) 将山药、山楂、陈皮、枸杞、芡实、灯笼果、苜蓿芽用5-9倍量的水提取,得到提取物 备用; (4) 将发酵肉、柠檬味坚果、提取物及原料中除水外的剩余物质混合,搅拌均匀送入模 具中,烘干压实,切粒即可。
[0006] 本发明的优点是:本发明提供了一种花生高营养牛肉粒的制备方法,花生能够健 脾和胃并且含氨基酸、维生素K,能够补充氨基酸、止血,山药、山楂、陈皮、枸杞、芡实等提取 物,有开胃消食的作用,特别适合处于成长期的儿童食用,能够开胃、增加食欲、补充蛋白质 等营养物质。
具体实施方式
[0007] -种花生高营养牛肉粒,由以下重量份(Kg)原料制成:牛肉280、羊肉100、全脂甜 奶粉70、花生米70、核桃仁60、柠檬汁150、鸡蛋粉60、山药6、山楂8、陈皮5、枸杞5、芡实 4、灯笼果2、苜蓿芽2、植物乳杆菌4、发酵乳杆菌2、鸡精适量、食盐适量、白糖适量、营养助 齐[J 10、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。
[0008] -种花生高营养牛肉粒的制备方法,包括以下步骤: (1) 将牛肉、羊肉洗净,搅碎后混合全脂甜牛奶放入发酵瓶中,添加植物乳杆菌、发酵乳 杆菌,在40°C条件下发酵3天,得到发酵肉并蒸熟备用; (2) 将花生米、核桃仁洗净,放入锅中,加柠檬汁,加热煮至柠檬汁被吸干,得到花生米、 核桃仁,碾碎,得到柠檬味坚果; (3) 将山药、山楂、陈皮、枸杞、芡实、灯笼果、苜蓿芽用5倍量的水提取,得到提取物备 用; (4) 将发酵肉、柠檬味坚果、提取物及原料中除水外的剩余物质混合,搅拌均匀送入模 具中,烘干压实,切粒即可。

Claims (2)

1. 一种花生高营养牛肉粒,其特征在于,由以下重量份原料制成:牛肉280-300、羊肉 100-120、全脂甜奶粉70-80、花生米70-80、核桃仁60-70、柠檬汁150-160、鸡蛋粉60-70、山 药6-8、山楂8-10、陈皮5-7、枸杞5-7、芡实4-6、灯笼果2-3、苜蓿芽2-3、植物乳杆菌4-5、 发酵乳杆菌2-3、鸡精适量、食盐适量、白糖适量、营养助剂10-13、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所述的一种花生高营养牛肉粒的制备方法,其特征在于,包括以下步 骤: (1) 将牛肉、羊肉洗净,搅碎后混合全脂甜牛奶放入发酵瓶中,添加植物乳杆菌、发酵乳 杆菌,在40-43°C条件下发酵3-4天,得到发酵肉并蒸熟备用; (2) 将花生米、核桃仁洗净,放入锅中,加柠檬汁,加热煮至柠檬汁被吸干,得到花生米、 核桃仁,碾碎,得到柠檬味坚果; (3) 将山药、山楂、陈皮、枸杞、芡实、灯笼果、苜蓿芽用5-9倍量的水提取,得到提取物 备用; (4) 将发酵肉、柠檬味坚果、提取物及原料中除水外的剩余物质混合,搅拌均匀送入模 具中,烘干压实,切粒即可。
CN201410316463.9A 2014-07-05 2014-07-05 一种花生高营养牛肉粒 Pending CN104187748A (zh)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104856027A (zh) * 2015-05-20 2015-08-26 合肥市好旺养殖科技有限公司 一种儿童健脑保健品
CN105901533A (zh) * 2016-04-28 2016-08-31 吉林厚德食品有限公司 一种肉粒制品的加工方法、装置及肉粒制品
CN108244517A (zh) * 2018-01-30 2018-07-06 杭州后智人科技有限公司 牛奶发酵肉的发酵剂及其应用

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102986771A (zh) * 2011-09-18 2013-03-27 重庆市南川区南双科技有限公司 牛肉卷
CN102987435A (zh) * 2012-11-13 2013-03-27 西华大学 嫩化发酵多功能复合发酵粉剂的制备方法及制备发酵型牦牛肉粒的方法
CN103330222A (zh) * 2013-07-17 2013-10-02 孙逊 一种牛肉粒及其制作方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102986771A (zh) * 2011-09-18 2013-03-27 重庆市南川区南双科技有限公司 牛肉卷
CN102987435A (zh) * 2012-11-13 2013-03-27 西华大学 嫩化发酵多功能复合发酵粉剂的制备方法及制备发酵型牦牛肉粒的方法
CN103330222A (zh) * 2013-07-17 2013-10-02 孙逊 一种牛肉粒及其制作方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104856027A (zh) * 2015-05-20 2015-08-26 合肥市好旺养殖科技有限公司 一种儿童健脑保健品
CN105901533A (zh) * 2016-04-28 2016-08-31 吉林厚德食品有限公司 一种肉粒制品的加工方法、装置及肉粒制品
CN108244517A (zh) * 2018-01-30 2018-07-06 杭州后智人科技有限公司 牛奶发酵肉的发酵剂及其应用

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Application publication date: 20141210