CN104187767A - 一种玉米香型的羊肉片及其制备方法 - Google Patents

一种玉米香型的羊肉片及其制备方法 Download PDF

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CN104187767A
CN104187767A CN201410376114.6A CN201410376114A CN104187767A CN 104187767 A CN104187767 A CN 104187767A CN 201410376114 A CN201410376114 A CN 201410376114A CN 104187767 A CN104187767 A CN 104187767A
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parts
mutton
corn
water
juice
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王勇
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ANHUI YINBAIYI FOOD Co Ltd
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ANHUI YINBAIYI FOOD Co Ltd
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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 A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat 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 A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying 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
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

一种玉米香型的羊肉片,其特征在于由以下重量份的原料制成:羊鲜肉550~600、玉米粒50~60、玉米芯100~120、艾叶10~12、葡萄酒20~22、阴阳贝8~10、甘草7~9、山楂12~14、食盐25~28、酱油10~12、香醋14~16、蟹壳7~10、鱼子酱8~10、桑果16~18、蒲公英6~8、花椒4~6、干桂圆8~12、藕粉15~17、芦苇叶6~8、助剂4~5和适量的水;本发明的羊肉是一种玉米香型的风味羊肉片,它是先将羊肉炖烂,再放入特制的调料中卤制入味,其中,用棉线捆绑并收紧,是保持羊肉的紧绷和劲道,吃起来有质感,但是如此还不足够,最后再用玉米及其它辅料煎煮的汤汁煮沸产生蒸汽熏蒸,去除多余油渍的同时,蒸汽强力的渗透作用可以将玉米的香味带入羊肉表层,肉质的膻味及腻型得以减弱,吃起来口感香甜,外酥里嫩且营养丰富。

Description

一种玉米香型的羊肉片及其制备方法
技术领域
[0001] 本发明是一种玉米香型的羊肉片及其制备方法,属于食品中肉质加工工艺。
背景技术
[0002] 玉米中含有大量的营养保健物质,所含的谷胱甘肽,是抗癌因子,玉米中还含有的 核黄素、维生素等营养物质对预防心脏病、癌症等疾病有很大的作用。
[0003] 玉米中含有大量的植物纤维素能加速排除体内毒素,其中天然维生素 E则有促进 细胞分裂、延缓衰老、降低血清胆固醇、防止皮肤病变的功能。所以玉米对治疗青春痘和痘 痘肌肤恢复也有一定的作用。
[0004] 玉米富含维生素 C有长寿、美容作用。玉米胚尖所含的营养物质有增强人体新陈 代谢、调整神经系统功能,能起到使皮肤细嫩光滑,抑制、延缓皱纹产生作用,对痘痘肌肤有 相应的调节作用。
[0005] 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
[0006] -种玉米香型的羊肉片,其特征在于由以下重量份的原料制成:羊鲜肉550~600、 玉米粒50〜60、玉米芯10(Tl20、艾叶1(Γ12、葡萄酒20〜22、阴阳贝8〜10、甘草疒9、山楂 12〜14、食盐25〜28、酱油10〜12、香醋14〜16、蟹壳疒10、鱼子酱8〜10、桑果16〜18、蒲公英 6~8、花椒4~6、干桂圆8~12、藕粉15~17、芦苇叶6~8、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1(Γ12、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l(Tl2min出香味,然 后加入前所述的浆汁、菱角莖、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5(T60min,过滤得滤汁,将滤汁加入生粉,调匀,烘干,最后粉碎即得。
[0007] -种玉米香型的羊肉片的制备方法,其特征在于包括以下几个步骤: (1) 将桑果先磨成浆,混合阴阳贝、食盐、酱油、香醋、蟹壳、山楂、甘草、鱼子酱、蒲公英、 花椒、干桂圆和助剂,加水至液面高出物料广9cm,煎煮6(T70min后加入桑果磨制楽汁,调 配成卤制汤料; (2) 羊鲜肉表层涂以藕粉,放入高压锅中加水煮炖4(T60min至酥烂,迅速过凉水,表面 划开入味小口,用棉线捆扎严实并收紧,放于(2)的汤料中浸泡卤制6~8h,拆线后备用; (3) 将玉米粒磨制颗粒,爆炒15〜20min后加水浸泡2〜3h,放入粉碎的玉米芯、艾叶、葡 萄酒、芦苇叶及其它剩余材料,补加水至没过物料12~14cm,烧开后焖2(T30min ; (4) 将(2)所得羊肉放于蒸笼中,大火加热(3)所得汤汁产生大量蒸汽熏制羊肉,持续 3(T40min,之后刀片即可。
[0008] 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。
[0009] 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。
[0010] 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。
[0011] 啤酒花:是桑科、薄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。
[0012] 本发明的优点:本发明的羊肉是一种玉米香型的风味羊肉片,它是先将羊肉炖烂, 再放入特制的调料中卤制入味,其中,用棉线捆绑并收紧,是保持羊肉的紧绷和劲道,吃起 来有质感,但是如此还不足够,最后再用玉米及其它辅料煎煮的汤汁煮沸产生蒸汽熏蒸,去 除多余油渍的同时,蒸汽强力的渗透作用可以将玉米的香味带入羊肉表层,肉质的膻味及 腻型得以减弱,吃起来口感香甜,外酥里嫩且营养丰富。
具体实施方式
[0013] 一种玉米香型的羊肉片,其特征在于由以下重量份的原料制成:羊鲜肉 550〜600g、玉米粒50〜60g、玉米芯10(Tl20g、艾叶l(Tl2g、葡萄酒20〜22g、阴阳贝8〜10g、甘 草疒9g、山楂12〜14g、食盐25〜28g、酱油l(Tl2g、香醋14〜16g、蟹壳7〜10g、鱼子酱8〜10g、桑 果16~18g、蒲公英6~8g、花椒4~6g、干桂圆8~12g、藕粉15~17g、芦華叶6~8g、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l(Tl2g、小苏打2~3g、 八角:T4g、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l~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l(Tl2min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5(T60min,过滤得滤汁,将滤汁加入生粉,调 匀,烘干,最后粉碎即得。
[0014] 一种玉米香型的羊肉片的制备方法,其特征在于包括以下几个步骤: (1) 将桑果先磨成浆,混合阴阳贝、食盐、酱油、香醋、蟹壳、山楂、甘草、鱼子酱、蒲公英、 花椒、干桂圆和助剂,加水至液面高出物料广9cm,煎煮6(T70min后加入桑果磨制楽汁,调 配成卤制汤料; (2) 羊鲜肉表层涂以藕粉,放入高压锅中加水煮炖4(T60min至酥烂,迅速过凉水,表面 划开入味小口,用棉线捆扎严实并收紧,放于(2)的汤料中浸泡卤制6~8h,拆线后备用; (3) 将玉米粒磨制颗粒,爆炒15~20min后加水浸泡2~3h,放入粉碎的玉米芯、艾叶、葡 萄酒、芦苇叶及其它剩余材料,补加水至没过物料12~14cm,烧开后焖2(T30min ; (4) 将(2)所得羊肉放于蒸笼中,大火加热(3)所得汤汁产生大量蒸汽熏制羊肉,持续 3(T40min,之后刀片即可。

Claims (2)

1. 一种玉米香型的羊肉片,其特征在于由以下重量份的原料制成:羊鲜肉55(Γ600、玉 米粒50〜60、玉米芯ΚΚΓ120、艾叶10〜12、葡萄酒20〜22、阴阳贝8〜10、甘草疒9、山楂12〜14、 食盐25〜28、酱油10〜12、香醋14〜16、蟹壳疒10、鱼子酱8〜10、桑果16〜18、蒲公英6〜8、花椒 4~6、干桂圆8~12、藕粉15~17、芦苇叶6~8、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1(Γ12、小苏打2〜3、八角:Γ4、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l(Tl2min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 5(T60min,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所述一种玉米香型的羊肉片的制备方法,其特征在于包括以下几个 步骤: (1) 将桑果先磨成浆,混合阴阳贝、食盐、酱油、香醋、蟹壳、山楂、甘草、鱼子酱、蒲公英、 花椒、干桂圆和助剂,加水至液面高出物料广9cm,煎煮6(T70min后加入桑果磨制楽汁,调 配成卤制汤料; (2) 羊鲜肉表层涂以藕粉,放入高压锅中加水煮炖4(T60min至酥烂,迅速过凉水,表面 划开入味小口,用棉线捆扎严实并收紧,放于(2)的汤料中浸泡卤制6~8h,拆线后备用; (3) 将玉米粒磨制颗粒,爆炒15〜20min后加水浸泡2〜3h,放入粉碎的玉米芯、艾叶、葡 萄酒、芦苇叶及其它剩余材料,补加水至没过物料12~14cm,烧开后焖2(T30min ; (4) 将(2)所得羊肉放于蒸笼中,大火加热(3)所得汤汁产生大量蒸汽熏制羊肉,持续 3(T40min,之后刀片即可。
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CN103652973A (zh) * 2013-11-20 2014-03-26 怀远县大禹食品科技发展有限公司 一种酱油羊肉串及其制备方法
CN103652986A (zh) * 2013-11-20 2014-03-26 怀远县大禹食品科技发展有限公司 一种羊肉玉米肠及其制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
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CN104799322A (zh) * 2015-05-15 2015-07-29 合肥跃杰生态农业科技有限公司 一种滋补卤制羊肉及其制备方法

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