CN104223014A - 一种冰糖酸甜牛肉酱丁及其制备方法 - Google Patents
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Abstract
本发明公开了一种冰糖酸甜牛肉酱丁及其制备方法，是由下述重量份的原料组成：牛肉丁200-210、冰糖15-20、醋6-8、酱油5-6、料酒6-7、亚麻籽油25-35、青瓜汁9-11、红枣3-5、紫甘蓝4-6、莲雾6-8、蚕豆汁14-16、蒜苔5-6、山茼蒿4-5、咸鸭蛋4-6、卤猪皮10-12、野山椒4-5、柴胡1-2、白芍1-2、覆盆子1-2、黄精1-2、荷叶1-2、水适量、盐10-12、营养助剂15-20；本发明将牛肉丁放在冰糖和醋内浸泡，使牛肉浸入酸甜的味道，且冰糖具有补中益气，和胃润肺，养阴生津，润肺止咳的功效，加入的中药具有明目补肝的功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种冰糖酸甜牛肉酱丁及其制备方法。
背景技术
牛肉是全世界人都爱吃的食品，中国人消费的肉类食品之一，仅次于猪肉，牛肉蛋白质含量高 ，而脂肪含量低，所以味道鲜美，受人喜爱，享有“肉中骄子”的美称。牛肉有多种加工方法，其中牛肉酱丁就是一种比较受人喜爱的食品，现有的牛肉酱丁不具有保健功能，已不能满足人们的消费需求，需要改进。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种冰糖酸甜牛肉酱丁及其制备方法。
本发明是通过以下技术方案实现的：
一种冰糖酸甜牛肉酱丁，是由下述重量份的原料组成：牛肉丁200-210、冰糖15-20、醋6-8、酱油5-6、料酒6-7、亚麻籽油25-35、青瓜汁9-11、红枣3-5、紫甘蓝4-6、莲雾6-8、蚕豆汁14-16、蒜苔5-6、山茼蒿4-5、咸鸭蛋4-6、卤猪皮10-12、野山椒4-5、柴胡1-2、白芍1-2、覆盆子1-2、黄精1-2、荷叶1-2、水适量、盐10-12、营养助剂15-20；
所述的营养助剂由下列重量份原料制成：豆油6-7、红酒10-13、莲子6-8、油麦菜5-6、鸡胸肉7-9、橄榄4-5、花生芽3-4、海蜇丝3-4、甜角4-5、女贞叶1-2、月桂叶1-2、大青叶1-2、刀豆壳1-2、白头翁1-2、水适量；
所述的营养助剂的制备方法为：（1）将女贞叶、月桂叶、大青叶、刀豆壳、白头翁加入适量的水熬煮20-30分钟，过滤得药液；
（2）将鸡胸肉放在红酒内煮10-15分钟，将鸡胸肉捞出后加入甜角和海蜇丝放在豆油内爆炒9-10分钟，再送入烘箱烘干后磨成粉；
（3)将油麦菜、橄榄、花生芽和莲子混合加入适量的水打成浆，并倒入离心机内离心得滤液，将滤液与（1）（2）中所得物均匀混合。
一种冰糖酸甜牛肉酱丁的制备方法，包括以下步骤：(1)将柴胡、白芍、覆盆子、黄精、荷叶混合加入适量的水熬煮20-30分钟，过滤得药液，将冰糖、醋、酱油和料酒混合并在其中加入牛肉丁，将牛肉丁浸泡20-30分钟后捞出，再将牛肉丁放在亚麻籽油内炸8-10分钟，捞出待用；
（2）将红枣、莲雾、紫甘蓝、蒜苔和青瓜汁混合打成浆，倒入离心机内离心后取滤液；
（3）将野山椒和卤猪皮放在蚕豆汁浸泡10-15分钟，再往蚕豆汁内加入山茼蒿和咸鸭蛋，混合捣成酱，送入烘箱烘干后捣成粉末；
（4）将其它剩余原料与（1）中药液和（2）（3）中所得物混合得混合浆液，将混合浆液均匀喷洒在（1）中牛肉丁上，再风干制成牛肉酱丁。
本发明的优点是：本发明将牛肉丁放在冰糖和醋内浸泡，使牛肉浸入酸甜的味道，且冰糖具有补中益气，和胃润肺，养阴生津，润肺止咳的功效，加入的中药具有明目补肝的功效。
具体实施方式
一种冰糖酸甜牛肉酱丁，是由下述重量份的原料组成：牛肉丁200、冰糖15、醋6、酱油5、料酒6、亚麻籽油25、青瓜汁9、红枣3、紫甘蓝4、莲雾6、蚕豆汁14、蒜苔5、山茼蒿4、咸鸭蛋4、卤猪皮10、野山椒4、柴胡1、白芍1、覆盆子1、黄精1、荷叶1、水适量、盐10、营养助剂15；
所述的营养助剂由下列重量份原料制成：豆油6、红酒10、莲子6、油麦菜5、鸡胸肉7、橄榄4、花生芽3、海蜇丝3、甜角4、女贞叶1、月桂叶1、大青叶1、刀豆壳1、白头翁1、水适量；
所述的营养助剂的制备方法为：（1）将女贞叶、月桂叶、大青叶、刀豆壳、白头翁加入适量的水熬煮20分钟，过滤得药液；
（2）将鸡胸肉放在红酒内煮10分钟，将鸡胸肉捞出后加入甜角和海蜇丝放在豆油内爆炒9分钟，再送入烘箱烘干后磨成粉；
（3)将油麦菜、橄榄、花生芽和莲子混合加入适量的水打成浆，并倒入离心机内离心得滤液，将滤液与（1）（2）中所得物均匀混合。
一种冰糖酸甜牛肉酱丁的制备方法，包括以下步骤：(1)将柴胡、白芍、覆盆子、黄精、荷叶混合加入适量的水熬煮20分钟，过滤得药液，将冰糖、醋、酱油和料酒混合并在其中加入牛肉丁，将牛肉丁浸泡20分钟后捞出，再将牛肉丁放在亚麻籽油内炸8分钟，捞出待用；
（2）将红枣、莲雾、紫甘蓝、蒜苔和青瓜汁混合打成浆，倒入离心机内离心后取滤液；
（3）将野山椒和卤猪皮放在蚕豆汁浸泡10分钟，再往蚕豆汁内加入山茼蒿和咸鸭蛋，混合捣成酱，送入烘箱烘干后捣成粉末；
（4）将其它剩余原料与（1）中药液和（2）（3）中所得物混合得混合浆液，将混合浆液均匀喷洒在（1）中牛肉丁上，再风干制成牛肉酱丁。
Claims (2)
1.一种冰糖酸甜牛肉酱丁，其特征在于是由下述重量份的原料组成：牛肉丁200-210、冰糖15-20、醋6-8、酱油5-6、料酒6-7、亚麻籽油25-35、青瓜汁9-11、红枣3-5、紫甘蓝4-6、莲雾6-8、蚕豆汁14-16、蒜苔5-6、山茼蒿4-5、咸鸭蛋4-6、卤猪皮10-12、野山椒4-5、柴胡1-2、白芍1-2、覆盆子1-2、黄精1-2、荷叶1-2、水适量、盐10-12、营养助剂15-20；
所述的营养助剂由下列重量份原料制成：豆油6-7、红酒10-13、莲子6-8、油麦菜5-6、鸡胸肉7-9、橄榄4-5、花生芽3-4、海蜇丝3-4、甜角4-5、女贞叶1-2、月桂叶1-2、大青叶1-2、刀豆壳1-2、白头翁1-2、水适量；
所述的营养助剂的制备方法为：（1）将女贞叶、月桂叶、大青叶、刀豆壳、白头翁加入适量的水熬煮20-30分钟，过滤得药液；
（2）将鸡胸肉放在红酒内煮10-15分钟，将鸡胸肉捞出后加入甜角和海蜇丝放在豆油内爆炒9-10分钟，再送入烘箱烘干后磨成粉；
（3)将油麦菜、橄榄、花生芽和莲子混合加入适量的水打成浆，并倒入离心机内离心得滤液，将滤液与（1）（2）中所得物均匀混合。
2.根据权利要求1所述的一种冰糖酸甜牛肉酱丁的制备方法，其特征在于包括以下步骤：(1)将柴胡、白芍、覆盆子、黄精、荷叶混合加入适量的水熬煮20-30分钟，过滤得药液，将冰糖、醋、酱油和料酒混合并在其中加入牛肉丁，将牛肉丁浸泡20-30分钟后捞出，再将牛肉丁放在亚麻籽油内炸8-10分钟，捞出待用；
（2）将红枣、莲雾、紫甘蓝、蒜苔和青瓜汁混合打成浆，倒入离心机内离心后取滤液；
（3）将野山椒和卤猪皮放在蚕豆汁浸泡10-15分钟，再往蚕豆汁内加入山茼蒿和咸鸭蛋，混合捣成酱，送入烘箱烘干后捣成粉末；
（4）将其它剩余原料与（1）中药液和（2）（3）中所得物混合得混合浆液，将混合浆液均匀喷洒在（1）中牛肉丁上，再风干制成牛肉酱丁。
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