CN104187751A - 一种苹果果脯牛肉粒 - Google Patents

一种苹果果脯牛肉粒 Download PDF

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CN104187751A
CN104187751A CN201410316936.5A CN201410316936A CN104187751A CN 104187751 A CN104187751 A CN 104187751A CN 201410316936 A CN201410316936 A CN 201410316936A CN 104187751 A CN104187751 A CN 104187751A
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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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    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/428—Addition 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
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • 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
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    • 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
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Abstract

一种苹果果脯牛肉粒，由以下重量份原料制成：牛肉400-430、蔗糖60-70、植物乳杆菌6-8、发酵乳杆菌4-5、苹果果脯1001-20、鸡蛋清50-60、油菜花粉10-12、面粉100-120、黑芝麻50-60等；本发明提供了一种苹果果脯牛肉粒及其制备工艺，添加油菜花粉，油菜花粉含黄酮醇较高，具有抗动脉硬化、治疗便秘、泄热通便等作用，及白术、厚朴、枳实、月见草等提取物，增强了治疗便秘的疗效。

Description

一种苹果果脯牛肉粒
技术领域
    本发明主要涉及肉类及其制备技术领域，尤其涉及一种苹果果脯牛肉粒。 
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，提供一种苹果果脯牛肉粒及其制备方法。 
本发明是通过以下技术方案实现的：一种苹果果脯牛肉粒，由以下重量份原料制成：牛肉400-430、蔗糖60-70、植物乳杆菌6-8、发酵乳杆菌4-5、苹果果脯35-45、鸡蛋清50-60、油菜花粉10-12、面粉100-120、黑芝麻50-60、白术6-8、厚朴4-6、枳实4-5、月见草6-8、龙须眼子菜3-4、柠檬草4-5、异叶茴芹2-3、大豆油适量、食盐适量、鸡精适量、玫瑰荷叶炭适量、营养助剂10-13、水适量： 
玫瑰荷叶炭的制备方法：选取无毒优质木材适量、玫瑰花适量、荷叶适量；将木材制成10-15cm的断木；将玫瑰花、荷叶放入容器中，加适量水，煮开后，将断木放入水中，加热焖至玫瑰荷叶香融进断木；将断木晒干放入木炭机中制成木炭，即玫瑰荷叶炭；
营养助剂，由以下重量份原料制成：玛咖粉5-6、大豆蛋白质粉15-20、蜂王浆50-60、嫩玉米130-150、黑豆汁60-70、龙须3-5、合欢皮2-3、茯神3-4、首乌藤3-5、雪莲花苞2-3、水适量；
营养助剂的制备方法：（1）将嫩玉米洗净，混合黑豆汁放入榨汁机中榨汁，将汁混合蜂王浆至于锅中，得到玉米黑豆浆，加热煮开备用；
（2）将龙须、合欢皮、茯神、首乌藤、雪莲花苞用5-8倍量的水提取，得到提取物，将提取物混合玉米黑豆浆，进行喷雾干燥，得到粉，即营养助剂。
一种苹果果脯牛肉粒的制备方法，包括以下步骤： 
（1）将牛肉洗净，切块后放入容器中，添加添加植物乳杆菌和发酵乳杆菌，在40-42℃条件下发酵3-5天，得到发酵牛肉，将发酵牛肉放在铁网上，用所述玫瑰荷叶炭烤熟并伴有玫瑰荷叶的香味，切粒，得牛肉粒；
（2）将白术、厚朴、枳实、月见草、龙须眼子菜、柠檬草、异叶茴芹用5-9倍量的水提取，得提取物备用；
（3）将苹果果脯切碎，混合牛肉粒、提取物及原料中除水、油外的其他食用成分，加适量水，充分搅拌，取出包裹住面浆的牛肉粒放入烧热的大豆油中炸至酥脆即可。
本发明的优点是：本发明提供了一种苹果果脯牛肉粒及其制备工艺，添加油菜花粉，油菜花粉含黄酮醇较高，具有抗动脉硬化、治疗便秘、泄热通便等作用，及白术、厚朴、枳实、月见草等提取物，增强了治疗便秘的疗效。 
具体实施方式
一种苹果果脯牛肉粒，由以下重量份（Kg）原料制成：牛肉400、蔗糖60、植物乳杆菌6、发酵乳杆菌4、苹果果脯35、鸡蛋清50、油菜花粉10、面粉100-、黑芝麻50、白术6、厚朴4、枳实4、月见草6、龙须眼子菜3、柠檬草4、异叶茴芹2、大豆油适量、食盐适量、鸡精适量、玫瑰荷叶炭适量、营养助剂10、水适量： 
玫瑰荷叶炭的制备方法：选取无毒优质木材100Kg、玫瑰花20 Kg、荷叶40 Kg；将木材制成10cm的断木；将玫瑰花、荷叶放入容器中，加适量水，煮开后，将断木放入水中，加热焖至玫瑰荷叶香融进断木；将断木晒干放入木炭机中制成木炭，即玫瑰荷叶炭；
营养助剂，由以下重量份（Kg）原料制成：玛咖粉5、大豆蛋白质粉15、蜂王浆50、嫩玉米130、黑豆汁60、龙须3、合欢皮2、茯神3、首乌藤3、雪莲花苞2、水适量；
营养助剂的制备方法：（1）将嫩玉米洗净，混合黑豆汁放入榨汁机中榨汁，将汁混合蜂王浆至于锅中，得到玉米黑豆浆，加热煮开备用；
（2）将龙须、合欢皮、茯神、首乌藤、雪莲花苞用5倍量的水提取，得到提取物，将提取物混合玉米黑豆浆，进行喷雾干燥，得到粉，即营养助剂。
一种苹果果脯牛肉粒的制备方法，包括以下步骤： 
（1）将牛肉洗净，切块后放入容器中，添加添加植物乳杆菌和发酵乳杆菌，在43℃条件下发酵3天，得到发酵牛肉，将发酵牛肉放在铁网上，用所述玫瑰荷叶炭烤熟并伴有玫瑰荷叶的香味，切粒，得牛肉粒；
（2）将白术、厚朴、枳实、月见草、龙须眼子菜、柠檬草、异叶茴芹用5倍量的水提取，得提取物备用；
（3）将苹果果脯切碎，混合牛肉粒、提取物及原料中除水、油外的其他食用成分，加适量水，充分搅拌，取出包裹住面浆的牛肉粒放入烧热的大豆油中炸至酥脆即可。

Claims (2)

1.一种苹果果脯牛肉粒，其特征在于，由以下重量份原料制成：牛肉400-430、蔗糖60-70、植物乳杆菌6-8、发酵乳杆菌4-5、苹果果脯35-45、鸡蛋清50-60、油菜花粉10-12、面粉100-120、黑芝麻50-60、白术6-8、厚朴4-6、枳实4-5、月见草6-8、龙须眼子菜3-4、柠檬草4-5、异叶茴芹2-3、大豆油适量、食盐适量、鸡精适量、玫瑰荷叶炭适量、营养助剂10-13、水适量：
所述玫瑰荷叶炭的制备方法：选取无毒优质木材适量、玫瑰花适量、荷叶适量；将木材制成10-15cm的断木；将玫瑰花、荷叶放入容器中，加适量水，煮开后，将断木放入水中，加热焖至玫瑰荷叶香融进断木；将断木晒干放入木炭机中制成木炭，即玫瑰荷叶炭；
所述营养助剂，由以下重量份原料制成：玛咖粉5-6、大豆蛋白质粉15-20、蜂王浆50-60、嫩玉米130-150、黑豆汁60-70、龙须3-5、合欢皮2-3、茯神3-4、首乌藤3-5、雪莲花苞2-3、水适量；
所述营养助剂的制备方法：（1）将嫩玉米洗净，混合黑豆汁放入榨汁机中榨汁，将汁混合蜂王浆至于锅中，得到玉米黑豆浆，加热煮开备用；
（2）将龙须、合欢皮、茯神、首乌藤、雪莲花苞用5-8倍量的水提取，得到提取物，将提取物混合玉米黑豆浆，进行喷雾干燥，得到粉，即营养助剂。
2.如权利要求1所述的一种苹果果脯牛肉粒的制备方法，其特征在于，包括以下步骤：
（1）将牛肉洗净，切块后放入容器中，添加添加植物乳杆菌和发酵乳杆菌，在40-42℃条件下发酵3-5天，得到发酵牛肉，将发酵牛肉放在铁网上，用所述玫瑰荷叶炭烤熟并伴有玫瑰荷叶的香味，切粒，得牛肉粒；
（2）将白术、厚朴、枳实、月见草、龙须眼子菜、柠檬草、异叶茴芹用5-9倍量的水提取，得提取物备用；
（3）将苹果果脯切碎，混合牛肉粒、提取物及原料中除水、油外的其他食用成分，加适量水，充分搅拌，取出包裹住面浆的牛肉粒放入烧热的大豆油中炸至酥脆即可。
CN201410316936.5A 2014-07-07 2014-07-07 一种苹果果脯牛肉粒 Pending CN104187751A (zh)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105077334A (zh) * 2015-08-27 2015-11-25 河南省淇县永达食业有限公司 一种果粒鸡块的加工方法
CN105105165A (zh) * 2015-09-28 2015-12-02 苟春虎 玛咖延春牦牛肉干（片）
CN106819882A (zh) * 2016-12-26 2017-06-13 阜阳市春天食品有限公司 一种桂花香黄金牛肉粒的制作方法

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CN103330222A (zh) * 2013-07-17 2013-10-02 孙逊 一种牛肉粒及其制作方法
CN103355646A (zh) * 2013-07-31 2013-10-23 徐州华虹食品有限公司 一种含有中药成分的牛肉土豆酱

Patent Citations (2)

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Publication number Priority date Publication date Assignee Title
CN103330222A (zh) * 2013-07-17 2013-10-02 孙逊 一种牛肉粒及其制作方法
CN103355646A (zh) * 2013-07-31 2013-10-23 徐州华虹食品有限公司 一种含有中药成分的牛肉土豆酱

Non-Patent Citations (1)

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Title
朱胜华等: "植物乳杆菌发酵牛肉工艺条件的研究", 《食品科技》, vol. 36, no. 11, 31 December 2011 (2011-12-31), pages 112 - 116 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105077334A (zh) * 2015-08-27 2015-11-25 河南省淇县永达食业有限公司 一种果粒鸡块的加工方法
CN105105165A (zh) * 2015-09-28 2015-12-02 苟春虎 玛咖延春牦牛肉干（片）
CN106819882A (zh) * 2016-12-26 2017-06-13 阜阳市春天食品有限公司 一种桂花香黄金牛肉粒的制作方法

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