CN104187765A - 一种咖啡醇香的牛肉片及其制备方法 - Google Patents
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Abstract
一种咖啡醇香的牛肉片，其特征在于由以下重量份的原料制成：鲜牛肉600~650、咖啡豆30~40、炒米粉10~14、生姜8~10、芦苇叶6~8、橘核6~8、花生米12~15、蚕豆酱18~20、牛奶15~18、苹果醋8~10、红辣椒6~8、榨菜12~14、罗汉果6~8、荷叶4~5、细盐14~18、米酒5~8、芒果汁14~16、助剂4~5和适量的水；本发明的牛肉片经过高压锅煮炖至酥烂，再利用特制的调料卤制入味，最后用蒸笼熏蒸完成，其中熏蒸用的水中添加咖啡豆、牛奶等使得蒸汽熏蒸后的牛肉表层更香，特殊的咖啡醇香别有韵味，在卤制过程中先是用棉线捆绑牛肉，保证肉质的劲道，在浸泡的时候也不至于导致味道散发或是变型，成品肉片外酥里嫩，有嚼劲，表层的咖啡醇香更是引发食欲。
Description
技术领域
本发明是一种咖啡醇香的牛肉片及其制备方法，属于食品中牛肉的加工工艺。
背景技术
咖啡原产地埃塞俄比亚西南部的咖法省高原地区，据说是一千多年前一位牧羊人发现羊吃了一种植物后，变得非常兴奋活泼，因此发现了咖啡。也有说法是由于一场野火，烧毁了一片咖啡林，烧烤咖啡的香味引起了周围居民的注意。人们最初咀嚼这种植物果实以提神，后来烘烤磨碎掺入面粉做成面包，作为勇士的食物，以提高作战的勇气。不过这些传说故事都缺乏历史文件佐证，只出现于后世的旅游传记中，因此无从考证咖啡起源的真正原因。
牛肉含有丰富的蛋白质，氨基酸组成等比猪肉更接近人体需要，能提高机体抗病能力，对生长发育及手术后、病后调养 的人在补充失血和修复组织等方面特别适宜。寒冬食牛肉，有暖胃作用，为寒冬补益佳品。中医认为：牛肉有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功能。适用于中气下陷、气短体虚，筋骨酸软和贫血久病及面黄目眩之人食用。
发明内容
一种咖啡醇香的牛肉片，其特征在于由以下重量份的原料制成：鲜牛肉600~650、咖啡豆30~40、炒米粉10~14、生姜8~10、芦苇叶6~8、橘核6~8、花生米12~15、蚕豆酱18~20、牛奶15~18、苹果醋8~10、红辣椒6~8、榨菜12~14、罗汉果6~8、荷叶4~5、细盐14~18、米酒5~8、芒果汁14~16、助剂4~5和适量的水；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和水适量；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出香味，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。
一种咖啡醇香的牛肉片的制备方法，其特征在于包括以下几个步骤：
（1）先将花生米炒制8~12min炸香，再混合生姜、芦苇叶、橘核、蚕豆酱、苹果醋、红辣椒、榨菜、罗汉果、荷叶、细盐、米酒、助剂及其它以下未使用的剩余成分，加水至液面高出物料14~18cm，煎煮60~80min，加入芒果汁调匀制成调味汤料；
（2）牛肉先于高压锅中加水煮炖60~80min至酥烂，取出后迅速过凉水并划上入味小口，用棉线捆绑严实并收紧，放于（1）所述的汤料中浸泡8~10h；
（3）将咖啡豆干炒20~25min炸香，再磨碎成颗粒并混合炒米粉和牛奶，加水烧开后熬制20~30min用作蒸笼中产生蒸汽的沸水；
（4）将（2）所得牛肉放于蒸笼中，用（3）所述的沸水加热至沸产生的蒸汽熏蒸牛肉30~40min，完成后拆线并刀片即可。
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：本发明的牛肉片经过高压锅煮炖至酥烂，再利用特制的调料卤制入味，最后用蒸笼熏蒸完成，其中熏蒸用的水中添加咖啡豆、牛奶等使得蒸汽熏蒸后的牛肉表层更香，特殊的咖啡醇香别有韵味，在卤制过程中先是用棉线捆绑牛肉，保证肉质的劲道，在浸泡的时候也不至于导致味道散发或是变型，成品肉片外酥里嫩，有嚼劲，表层的咖啡醇香更是引发食欲。
具体实施方式
一种咖啡醇香的牛肉片，其特征在于由以下重量份的原料制成：鲜牛肉600~650g、咖啡豆30~40g、炒米粉10~14g、生姜8~10g、芦苇叶6~8g、橘核6~8g、花生米12~15g、蚕豆酱18~20g、牛奶15~18g、苹果醋8~10g、红辣椒6~8g、榨菜12~14g、罗汉果6~8g、荷叶4~5g、细盐14~18g、米酒5~8g、芒果汁14~16g、助剂4~5g和适量的水；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2~3g、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和水适量；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出香味，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。
一种咖啡醇香的牛肉片的制备方法，其特征在于包括以下几个步骤：
（1）先将花生米炒制8~12min炸香，再混合生姜、芦苇叶、橘核、蚕豆酱、苹果醋、红辣椒、榨菜、罗汉果、荷叶、细盐、米酒、助剂及其它以下未使用的剩余成分，加水至液面高出物料14~18cm，煎煮60~80min，加入芒果汁调匀制成调味汤料；
（2）牛肉先于高压锅中加水煮炖60~80min至酥烂，取出后迅速过凉水并划上入味小口，用棉线捆绑严实并收紧，放于（1）所述的汤料中浸泡8~10h；
（3）将咖啡豆干炒20~25min炸香，再磨碎成颗粒并混合炒米粉和牛奶，加水烧开后熬制20~30min用作蒸笼中产生蒸汽的沸水；
（4）将（2）所得牛肉放于蒸笼中，用（3）所述的沸水加热至沸产生的蒸汽熏蒸牛肉30~40min，完成后拆线并刀片即可。
Claims (2)
1.一种咖啡醇香的牛肉片，其特征在于由以下重量份的原料制成：鲜牛肉600~650、咖啡豆30~40、炒米粉10~14、生姜8~10、芦苇叶6~8、橘核6~8、花生米12~15、蚕豆酱18~20、牛奶15~18、苹果醋8~10、红辣椒6~8、榨菜12~14、罗汉果6~8、荷叶4~5、细盐14~18、米酒5~8、芒果汁14~16、助剂4~5和适量的水；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和水适量；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出香味，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所述一种咖啡醇香的牛肉片的制备方法，其特征在于包括以下几个步骤：
（1）先将花生米炒制8~12min炸香，再混合生姜、芦苇叶、橘核、蚕豆酱、苹果醋、红辣椒、榨菜、罗汉果、荷叶、细盐、米酒、助剂及其它以下未使用的剩余成分，加水至液面高出物料14~18cm，煎煮60~80min，加入芒果汁调匀制成调味汤料；
（2）牛肉先于高压锅中加水煮炖60~80min至酥烂，取出后迅速过凉水并划上入味小口，用棉线捆绑严实并收紧，放于（1）所述的汤料中浸泡8~10h；
（3）将咖啡豆干炒20~25min炸香，再磨碎成颗粒并混合炒米粉和牛奶，加水烧开后熬制20~30min用作蒸笼中产生蒸汽的沸水；
（4）将（2）所得牛肉放于蒸笼中，用（3）所述的沸水加热至沸产生的蒸汽熏蒸牛肉30~40min，完成后拆线并刀片即可。
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