CN104187764A - 一种荷叶香熏制的羊肉片及其制备方法 - Google Patents
一种荷叶香熏制的羊肉片及其制备方法 Download PDFInfo
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Abstract
一种荷叶香熏制的羊肉片，其特征在于由以下重量份的原料制成：羊腿1000~1200、荷叶30~40、香芹10~12、香菜10~14、大茴14~17、芝麻8~10、麻油20~22、胡椒13~15、桂皮14~16、陈皮10~12、食盐12~16、味精2~3、艾叶8~12、蚕豆酱15~20、菱角茎10~14、酱油20~22、米酒15~17、助剂4~5、水1400~1500；本发明制备的羊肉片，是一种鲜嫩口感，带有荷叶清香的美味羊肉片，油性底，吃起来不腻，它是先将羊腿肉高压锅煮炖，再表面划开小口，浇上特制调料，用棉线捆绑后熏制而成，其中调料经多种调味料加助剂组成，有入味加鲜嫩肉质的作用，棉线捆绑，可以使肉质板结，有嚼劲，还能使调料在羊肉中保留更久，入味更深，最后以荷叶、艾叶等煎煮所得蒸汽熏制，一方面可以使味道更有效的渗入羊肉，同时也减少了羊肉中的油脂，更健康。
Description
技术领域
本发明是一种荷叶香熏制的羊肉片及其制备方法，属于食品中羊肉片的工艺技术领域。
背景技术
羊肉，它既能御风寒，又可补身体，对一般风寒咳嗽、慢性气管炎、虚寒哮喘、肾亏阳痿、腹部冷痛、体虚怕冷、腰膝酸软、面黄肌瘦、气血两亏、病后或产后身体虚亏等一切虚状均有治疗和补益效果，最适宜于冬季食用，故被称为冬令补品，深受人们欢迎。由于羊肉有一股令人讨厌的羊膻怪味，故被一部分人所冷落。其实，一公斤羊肉若能放入10克甘草和适量料酒、生姜一起烹调，即能够去其膻气而又可保持其羊肉风味。
羊肉鲜嫩，营养价值高，凡肾阳不足、腰膝酸软、腹中冷痛、虚劳不足者皆可用它作食疗品。羊肉营养丰富，对肺结核、气管炎、哮喘、贫血、产后气血两虚、腹部冷痛、体虚畏寒、营养不良、腰膝酸软,阳痿早泄以及一切虚寒病症均有很大裨益；具有补肾壮阳、补虚温中等作用，男士适合经常食用。
发明内容
一种荷叶香熏制的羊肉片，其特征在于由以下重量份的原料制成：羊腿1000~1200、荷叶30~40、香芹10~12、香菜10~14、大茴14~17、芝麻8~10、麻油20~22、胡椒13~15、桂皮14~16、陈皮10~12、食盐12~16、味精2~3、艾叶8~12、蚕豆酱15~20、菱角茎10~14、酱油20~22、米酒15~17、助剂4~5、水1400~1500；所述助剂由以下重量份的原料制成：香樟叶5.5~7、生粉10~12、小苏打2~3、八角3~4、菱角茎2.5~3、鸡桑叶2~3、枸杞叶4~6、小麦胚芽8~10、柏子仁5~7、酸枣核4~5、啤酒花1~2；制备方法是将小麦胚芽磨浆，挤压得浆汁，将八角混合酸枣核和柏子仁大火爆炒10~12min，然后加入前所述的浆汁、菱角茎、小苏打、枸杞叶、啤酒花、鸡桑叶及1.5~2倍于总量的水小火煎煮50~60min，过滤得滤汁，将滤汁加入生粉，调匀，烘干，最后粉碎即得。
一种荷叶香熏制的羊肉片的制备方法，其特征在于包括以下几个步骤：
（1）调料制备：先将芝麻炒熟后磨粉，再混合香芹、香菜、胡椒、大茴、酱油、米酒、蚕豆酱、桂皮、陈皮，加1.5~2.5于总量的水煎煮40~50min至汤汁变浓，过滤得汤汁，加入麻油、食盐、味精、助剂及其它以下未使用的剩余材料，调拌均匀即成调料；
（2）羊腿使用前先经过高压锅煮炖40~50min，在表面均匀的划开深2~3cm口子，将（1）调好的调料浇注上去，完成后用棉线将整体羊腿捆绑严实，收紧，以刀口不张开为宜；
（3）将（2）所得的羊腿放于蒸笼中，由混合的荷叶、菱角茎和艾叶煎煮的汤汁产生的蒸汽熏制，时间90~100min；
（4）将（3）完成后的羊腿取出，拆线，刀片即可；
发明中涉及到的不常用食材介绍如下：
菱角茎：苎根为荨麻科植物苎麻的根，具有清热、止血、解毒、散瘀，对丹毒，痈肿，跌打损伤，蛇虫咬伤等功效。
鸡桑叶：是桑科植物桑的叶，又名家桑、荆桑、桑椹树、黄桑叶等，全国大部分地区多有生产，具有降血压、血脂、抗炎等作用。
柏子仁：为柏科植物侧柏的种仁，性平味甘；具养心安神、润肠通便的功效，柏子仁香气透心，体润滋血。
啤酒花：是桑科、葎草属一种多年生草本蔓性植物，古人取为药材，成熟的新鲜酒花经干燥压榨，以整酒花使用，或粉碎压制颗粒后密封包装，也可制成酒花浸膏，然后在低温仓库中保存。
本发明的优点：本发明制备的羊肉片，是一种鲜嫩口感，带有荷叶清香的美味羊肉片，油性底，吃起来不腻，它是先将羊腿肉高压锅煮炖，再表面划开小口，浇上特制调料，用棉线捆绑后熏制而成，其中调料经多种调味料加助剂组成，有入味加鲜嫩肉质的作用，棉线捆绑，可以使肉质板结，有嚼劲，还能使调料在羊肉中保留更久，入味更深，最后以荷叶、艾叶等煎煮所得蒸汽熏制，一方面可以使味道更有效的渗入羊肉，同时也减少了羊肉中的油脂，更健康。
具体实施方式
一种荷叶香熏制的羊肉片，其特征在于由以下重量份的原料制成：羊腿1000~1200g、荷叶30~40g、香芹10~12g、香菜10~14g、大茴14~17g、芝麻8~10g、麻油20~22g、胡椒13~15g、桂皮14~16g、陈皮10~12g、食盐12~16g、味精2~3g、艾叶8~12g、蚕豆酱15~20g、菱角茎10~14g、酱油20~22g、米酒15~17g、助剂4~5g、水1400~1500g；所述助剂由以下重量份的原料制成：香樟叶5.5~7g、生粉10~12g、小苏打2~3g、八角3~4g、菱角茎2.5~3g、鸡桑叶2~3、枸杞叶4~6g、小麦胚芽8~10g、柏子仁5~7g、酸枣核4~5g、啤酒花1~2g；制备方法是将小麦胚芽磨浆，挤压得浆汁，将八角混合酸枣核和柏子仁大火爆炒10~12min，然后加入前所述的浆汁、菱角茎、小苏打、枸杞叶、啤酒花、鸡桑叶及1.5~2倍于总量的水小火煎煮50~60min，过滤得滤汁，将滤汁加入生粉，调匀，烘干，最后粉碎即得。
一种荷叶香熏制的羊肉片的制备方法，其特征在于包括以下几个步骤：
（1）调料制备：先将芝麻炒熟后磨粉，再混合香芹、香菜、胡椒、大茴、酱油、米酒、蚕豆酱、桂皮、陈皮，加1.5~2.5于总量的水煎煮40~50min至汤汁变浓，过滤得汤汁，加入麻油、食盐、味精、助剂及其它以下未使用的剩余材料，调拌均匀即成调料；
（2）羊腿使用前先经过高压锅煮炖40~50min，在表面均匀的划开深2~3cm口子，将（1）调好的调料浇注上去，完成后用棉线将整体羊腿捆绑严实，收紧，以刀口不张开为宜；
（3）将（2）所得的羊腿放于蒸笼中，由混合的荷叶、菱角茎和艾叶煎煮的汤汁产生的蒸汽熏制，时间90~100min；
（4）将（3）完成后的羊腿取出，拆线，刀片即可。
Claims (2)
1.一种荷叶香熏制的羊肉片，其特征在于由以下重量份的原料制成：羊腿1000~1200、荷叶30~40、香芹10~12、香菜10~14、大茴14~17、芝麻8~10、麻油20~22、胡椒13~15、桂皮14~16、陈皮10~12、食盐12~16、味精2~3、艾叶8~12、蚕豆酱15~20、菱角茎10~14、酱油20~22、米酒15~17、助剂4~5、水1400~1500；所述助剂由以下重量份的原料制成：香樟叶5.5~7、生粉10~12、小苏打2~3、八角3~4、菱角茎2.5~3、鸡桑叶2~3、枸杞叶4~6、小麦胚芽8~10、柏子仁5~7、酸枣核4~5、啤酒花1~2；制备方法是将小麦胚芽磨浆，挤压得浆汁，将八角混合酸枣核和柏子仁大火爆炒10~12min，然后加入前所述的浆汁、菱角茎、小苏打、枸杞叶、啤酒花、鸡桑叶及1.5~2倍于总量的水小火煎煮50~60min，过滤得滤汁，将滤汁加入生粉，调匀，烘干，最后粉碎即得。
2.根据权利要求1所述一种荷叶香熏制的羊肉片的制备方法，其特征在于包括以下几个步骤：
（1）调料制备：先将芝麻炒熟后磨粉，再混合香芹、香菜、胡椒、大茴、酱油、米酒、蚕豆酱、桂皮、陈皮，加1.5~2.5于总量的水煎煮40~50min至汤汁变浓，过滤得汤汁，加入麻油、食盐、味精、助剂及其它以下未使用的剩余材料，调拌均匀即成调料；
（2）羊腿使用前先经过高压锅煮炖40~50min，在表面均匀的划开深2~3cm口子，将（1）调好的调料浇注上去，完成后用棉线将整体羊腿捆绑严实，收紧，以刀口不张开为宜；
（3）将（2）所得的羊腿放于蒸笼中，由混合的荷叶、菱角茎和艾叶煎煮的汤汁产生的蒸汽熏制，时间90~100min；
（4）将（3）完成后的羊腿取出，拆线，刀片即可。
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| CN108925908A (zh) * | 2018-07-27 | 2018-12-04 | 贵州吉丰种业有限责任公司 | 一种魔芋入味的加工方法 |
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