CN104222922B - 一种牛肉豆豉香辣酱菜及其制备方法 - Google Patents
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Abstract
本发明提供一种牛肉豆豉香辣酱菜,包括以重量计的以下原料:牛肉0.4~8份,植物油2~20份,豆豉2~15份,黄豆2~15份,老酱0.6~12份;其中的老酱以大豆、面粉、毛豆腐和红曲米为原料制得,老酱制备时采用祖传方法融入了民间的酱菜制作工艺,从而形成了色泽、口感、营养等有鲜明特征的酱菜制作辅料,作为调味主要辅料加入,使其口感浓郁,香味扑鼻,回味无穷。制备酱菜时,先将牛肉卤煮、黄豆煮熟,然后用植物油将原料进行炒制调味后即得牛肉豆豉香辣酱菜,该牛肉豆豉香辣酱菜营养丰富,味道鲜美,具有很大的消费市场和推广价值。
Description
技术领域
本发明涉及食品领域,具体为一种牛肉豆豉香辣酱菜及其制备方法。
背景技术
豆豉源于我国,它是一种以大豆为原料经微生物发酵而成的传统发酵食品。
豆豉含有多种营养素,可以改善胃肠道菌群,常吃又能帮助消化,预防疾病,降低血压,延缓衰老。它还含尿激酶,具有溶解血栓作用,可预防老年痴呆,它还能解药毒、食毒,提高肝脏解毒能力,而且富含多种维生素矿物质,它含的大豆多肽具有消除疲劳,降低胆固醇等多种功效。
牛肉富含蛋白质和氨基酸,能提高人体各种免疫力,牛肉补中益气,滋养脾胃,强健筋骨,并且脂肪含量低。
发明内容
本发明的目的是针对以上问题,提供一种牛肉豆豉香辣酱菜及其制备方法,得到的酱菜色泽亮丽,红中透黑,口感浓郁,回味悠长,且具有较高的营养价值。
为解决上述技术问题,本发明所采用的技术方案是,提供一种牛肉豆豉香辣酱菜,包括以重量计的以下原料:牛肉0.4~8份,植物油2~20份,豆豉2~15份,黄豆2~15份,老酱0.6~12份。
优选的配方中,包括以重量计的以下原料:牛肉8份,植物油20份,豆豉15份,黄豆15份,老酱12 份。
为了进一步增加其口感,该原料中还包括以重量计的以下辅料,生姜0.5~2.4份、大蒜0.5~2.4份、辣椒0.6~6.5份、味精0.2~4份、白糖0.1~2份、精盐0.3~0.6份、牛肉浸膏0.6~1.2份
上述原料中所述的老酱以大豆、面粉、毛豆腐和红曲米为原料制得; 其制备方法为:
a)以重量计,取大豆30-40份,洗净后蒸煮至八成熟以上,然后冷却沥干水分,再行堆码发酵,堆码上部覆盖黄荆树叶,低温≤20℃发酵一个月,最后干燥、粉碎备用;
b)取面粉30-40份蒸熟,冷却后加入毛霉菌种,低温≤20℃发酵一个月,干燥后备用;
c)取步骤a)及步骤b)中所得的粉末加入容器中,然后加入10-15份的毛豆腐粉碎物、5-10份的红曲米粉碎物进行混合,再加入20-30份食用盐溶液搅拌均匀,暴晒1-3个月,至其色泽呈深红色、且散发酱香时成熟,得到老酱。
老酱的制作工艺是采用祖传的方法,并融入了民间的酱菜制作工艺,从而形成了色泽、口感、营养等有鲜明特征的酱菜制作辅料,其形态是酱状形态,作为调味主要辅料加入,使其口感浓郁,香味扑鼻,回味无穷。由于黄荆树叶具有祛风、除痰、行气、止痛的功效,用于感冒、咳嗽、哮喘、风痹、抗癌、疝气、痔漏,可以做学生枕头可以醒大脑、防近视,对学习有好处。用黄荆树叶覆盖发酵坯发酵,能增香气,发酵过程中驱蚊虫、防霉变、促使发酵坯发酵,提高发酵质量。
面粉采用毛霉进行发酵,通过毛霉产生的蛋白酶将黄豆及面粉中的蛋白质分解为肽和氨基酸。在发酵坯上接种毛霉,经过培养繁殖,分泌蛋白酶、淀粉酶、谷氨酰胺酶等复杂酶系,在长时间后发酵中与淹坯调料中的酶系、酵母、细菌等协同作用,使发酵坯蛋白质缓慢水解,生成多种氨基酸,加之由微生物代谢产生的各种有机酸,与醇类作用生成酯,形成细腻、鲜香富有十分特色的味觉感和极高的营养价值。
进一步的,步骤c)中所述暴晒过程中每天搅拌2-3次,每3-4天更换一次容器。
制备上述的牛肉豆豉香辣酱菜的方法,包括以下步骤:
1)将牛肉进行卤煮,然后切丁备用;豆豉清洗沥干水分后备用;黄豆清洗并煮熟,冷却后过油备用;
2)将植物油烧热,依次加入黄豆、牛肉和豆豉炒制八成熟,再放入老酱炒制五分钟,最后调味,炒制全熟,锅中起泡时出锅,即可得到牛肉豆豉香辣酱菜。
步骤2)中,如果添加辅料时,生姜、大蒜、辣椒切碎,在加入黄豆之前放入烧热的植物油中爆香;调味时加入味精、白糖、精盐和牛肉精膏。
步骤2)中炒制时,油温控制在180-200℃,在此温度炒制,能够增加该酱菜香味及口感,并且可以充分杀菌。
所得的牛肉豆豉香辣酱菜进行灌装,灌装温度≥60℃。采用热灌装,在冷却后可形成真空,便于保鲜。
所述牛肉丁为5-8mm,卤煮之前进行清洗、去杂除腥处理。
本发明的有益效果:
豆豉可以开胃消食、祛风散寒、治疗水土不服。豆豉是以大豆或黄豆为主要原料,利用毛霉、曲霉或者细菌蛋白酶的作用,分解大豆蛋白质,达到一定程度时,加盐、加酒、干燥等方法,抑制酶的活力,延缓发酵过程而制成。豆豉含有丰富的蛋白质 (20%)、脂肪(7%)和碳水化合物 (25%),且含有人体所需的多种氨基酸,还含有多种矿物质和维生素等营养物质。钴有预防冠心病的作用,而钼有抗癌作用。豆豉还以其特有的香气使人增加食欲,促进吸收。我国在抗美援朝战争中,曾大量生产豆豉供应志愿军食用。豆豉不仅能调味,而且可以入药。中医学认为豆豉性平,味甘微苦,有发汗解表、清热透疹、宽中除烦、宣郁解毒之效,可治感冒头痛、胸闷烦呕、伤寒寒热及食物中毒等病症。豆豉在国际上被称为“营养豆”,豆豉为黄豆蒸熟后发酵制成的调味品,特别适合老年人食用。研究证明,豆豉不仅营养价值极高,而且常吃还有促进人体新陈代谢及预防老年痴呆的作用。据测定,每100克豆豉含蛋白质31.2克,碳水化合物22.8克,粗纤维4.5克,钙331毫克,铁13.7毫克,研究表明老年人吃豆豉可促进消化、增强脑力、提高肝脏解毒能力,经常食用对减少血中胆固醇、降低血压也有一定帮助。
黄豆有“豆中之王”之称,营养价值十分丰富,它的蛋白质含量高达40%,是粮食之首,它还含有维生素A、B、C、D、E及钙、磷、铁等多种矿物质微量元素。
本发明中将牛肉、豆豉和黄豆混合制备,不仅蛋白质高,脂肪含量低,并且含有多种人体所不能合成而又必须的氨基酸,为理想的补益食疗之品。卤煮后的牛肉,能够增加酱菜的营养成分及香味;豆豉是一种发酵食品,含有丰富的乳酸,黄豆则是一种非发酵的食品,除完整保留其营养价值外,还将非常细腻的口感,扑鼻诱人的熟后黄豆香气带入合成后的酱菜中,三者相互配合,能够增进食欲。
本发明提供的牛肉豆豉香辣酱菜,具有丰富的营养价值,且味道十分鲜美。加入的老酱能增进食欲,深受消费者喜爱。
具体实施方式
下面结合实施例来进一步说明本发明,但本发明要求保护的范围并不局限于实施例表述的范围。
实施例1:一种牛肉豆豉香辣酱菜,采用以下原料制得:牛肉0.4份,植物油2份,豆豉2份,黄豆2份,老酱0.6份。
实施例2:一种牛肉豆豉香辣酱菜,采用以下原料制得:牛肉8份,植物油20份,豆豉15份,黄豆15份,老酱12份。
实施例3:一种牛肉豆豉香辣酱菜,采用以下原料制得:牛肉8份,植物油15份,豆豉10份,黄豆10份,老酱8份。
实施例4:一种牛肉豆豉香辣酱菜,采用以下原料制得:牛肉4份,大豆油10份,豆豉8份,黄豆10份,老酱5份;生姜2份、大蒜2份、辣椒3份、味精2份、白糖1份、精盐0.4份、牛肉浸膏0.8份。
实施例5:一种牛肉豆豉香辣酱菜,采用以下原料制得:牛肉5份,植物油10份,豆豉10份,黄豆9份,老4份;生姜0.5份、大蒜0.5份、辣椒0.6份、味精0.2份、白糖0.1份、精盐0.3份、牛肉浸膏0.6。
实施例6:一种牛肉豆豉香辣酱菜,采用以下原料制得:牛肉8份,植物油15份,豆豉16份,黄豆15份,老酱6份;生姜2.4份、大蒜2.4份、辣椒6.5份、味精4份、白糖2份、精盐0.6份、牛肉浸膏1.2份。
所述的老酱是以大豆、面粉、毛豆腐和红曲米为原料制得,其制备方法为:
a)称取大豆30-40kg,洗净后蒸煮至八成熟以上,然后冷却沥干水分,再行堆码发酵,堆码上部覆盖黄荆树叶,温度≤20℃发酵一个月,最后干燥、粉碎备用;
b)取面粉30-40kg蒸熟,冷却后加入毛菌菌种,温度≤20℃发酵一个月,干燥后备用;
c)取步骤a)及步骤b)中所得的粉末加入容器中,然后加入10-15kg的毛豆腐粉碎物、5-10kg的红曲米粉碎物进行混合,再加入20-30kg食用盐溶液搅拌均匀,暴晒1-3个月,暴晒时每天搅拌2-3次,每3-4天更换一次容器,至其色泽呈深红色、且散发酱香时成熟,得到老酱。
上述食用盐溶液为食用盐在水中溶解形成的溶液。
上述牛肉豆豉香辣酱菜的制备方法是:
1)将牛肉进行卤煮,然后切丁备用,牛肉丁为5-8mm;豆豉清洗沥干水分后备用;黄豆清洗并煮熟,冷却后过油备用;
2)将植物油烧热,依次加入黄豆、牛肉和豆豉炒制八成熟,再放入老酱炒制五分钟,最后调味,炒制全熟,锅中起泡时出锅,即可得到牛肉豆豉香辣酱菜;整个炒制过程中,油温控制在180-200℃。
添加辅料时,生姜、大蒜、辣椒先切碎备用,在加入黄豆之前放入烧热的植物油中爆香;最后调味时加入味精、白糖、精盐和牛肉精膏即可。
如果需要对牛肉豆豉香辣酱菜进行灌装,应在温度≥60℃时进行灌装,最后封盖。
Claims (7)
1.一种牛肉豆豉香辣酱菜,其特征在于,包括以重量计的以下原料:牛肉0.4~8份,植物油2~20份,豆豉2~15份,黄豆2~15份,老酱0.6~12份;
所述的老酱以大豆、面粉、毛豆腐和红曲米为原料制得; 其制备方法为:
a)以重量计,取大豆30-40份,洗净后蒸煮至八成熟以上,然后冷却沥干水分,再行堆码发酵,堆码上部覆盖黄荆树叶,在温度≤20℃发酵一个月,最后干燥、粉碎备用;
b)取面粉30-40份蒸熟,冷却后加入毛霉菌种;
在温度≤20℃发酵一个月,干燥后备用;
c)取步骤a)及步骤b)中所得的粉末加入容器中,然后加入10-15份的毛豆腐粉碎物、5-10份的红曲米粉碎物进行混合,再加入20-30份食用盐溶液搅拌均匀,暴晒1-3个月,至其色泽呈深红色、且散发酱香时成熟,得到老酱。
2.根据权利要求1所述的牛肉豆豉香辣酱菜,其特征在于:包括以重量计的以下原料:牛肉8份,植物油20份,豆豉15份,黄豆15份,老酱12份。
3.根据权利要求1所述的牛肉豆豉香辣酱菜,其特征在于:其原料中还包括以重量计的以下辅料,生姜0.5~2.4份、大蒜0.5~2.4份、辣椒0.6~6.5份、味精0.2~4份、白糖0.1~2份、精盐0.3~0.6份、牛肉浸膏0.6~1.2份。
4.根据权利要求1所述的牛肉豆豉香辣酱菜,其特征在于:步骤c)中所述暴晒过程中每天搅拌2-3次,每3-4天更换一次容器。
5.制备权利要求1-4之一所述的牛肉豆豉香辣酱菜的方法,其特征在于包括以下步骤:
1)将牛肉进行卤煮,然后切丁备用;豆豉清洗沥干水分后备用;黄豆清洗并煮熟,冷却后过油备用;
2)将植物油烧热,依次加入黄豆、牛肉和豆豉炒制八成熟,再放入老酱炒制五分钟,最后调味,炒制全熟,锅中起泡时出锅,即可得到牛肉豆豉香辣酱菜;加入辅料时,生姜、大蒜、辣椒切碎,在加入黄豆之前放入烧热的植物油中爆香;调味时加入味精、白糖、精盐和牛肉精膏。
6.根据权利要求5所述的牛肉豆豉香辣酱菜的制备方法,其特征在于:步骤2)中炒制时,油温控制在180-200℃。
7.根据权利要求5所述的牛肉豆豉香辣酱菜的制备方法,其特征在于:所得的牛肉豆豉香辣酱菜进行灌装,灌装温度≥60℃。
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