CN104223016A - 一种荔枝味香辣牛肉酱丁及其制备方法 - Google Patents
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Abstract
本发明公开了一种荔枝味香辣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、辣椒油10-12、芝麻酱7-9、啤酒8-9、葱6-7、蒜5-6、花生油25-35、槐角5-6、荔枝汁15-17、海带3-5、油炸虾米5-7、青茄子6-8、番木瓜6-8、香椿头5-7、鲜玉米粒8-10、火腿粒4-5、蒸面条9-10、桂皮1-2、杜仲叶1-2、茯苓1-2、沙参1-2、甘草1-2、水适量、盐10-12、营养助剂15-20;本发明使用了荔枝汁,具有补脾益肝、理气补血、温中止痛、补心安神的功效,加入的中药具有利水渗湿、益脾和胃、宁心安神的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种荔枝味香辣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,提供一种荔枝味香辣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:
一种荔枝味香辣牛肉酱丁,是由下述重量份的原料组成:牛肉丁200-210、辣椒油10-12、芝麻酱7-9、啤酒8-9、葱6-7、蒜5-6、花生油25-35、槐角5-6、荔枝汁15-17、海带3-5、油炸虾米5-7、青茄子6-8、番木瓜6-8、香椿头5-7、鲜玉米粒8-10、火腿粒4-5、蒸面条9-10、桂皮1-2、杜仲叶1-2、茯苓1-2、沙参1-2、甘草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。
一种荔枝味香辣牛肉酱丁的制备方法,包括以下步骤:(1)将桂皮、杜仲叶、茯苓、沙参、甘草混合加入适量的水熬煮20-30分钟,过滤得药液,将辣椒油、芝麻酱、啤酒、葱、蒜和盐混合并在其中加入牛肉丁拌匀,再将牛肉丁放在花生油内炸8-10分钟,捞出待用;
(2)将火腿粒和蒸面条放在荔枝汁内浸泡10-15分钟,再加入油炸虾米和槐角混合捣成酱,送入烘箱烘干后捣成粉末;
(3)将海带、青茄子、番木瓜、香椿头、鲜玉米粒混合加入适量的水打成浆,离心过滤得滤液;
(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:本发明使用了荔枝汁,具有补脾益肝、理气补血、温中止痛、补心安神的功效,加入的中药具有利水渗湿、益脾和胃、宁心安神的功效。
具体实施方式
一种荔枝味香辣牛肉酱丁,是由下述重量份的原料组成:牛肉丁210、辣椒油12、芝麻酱9、啤酒9、葱7、蒜6、花生油35、槐角6、荔枝汁17、海带5、油炸虾米7、青茄子8、番木瓜8、香椿头7、鲜玉米粒10、火腿粒5、蒸面条10、桂皮2、杜仲叶2、茯苓2、沙参2、甘草2、水适量、盐12、营养助剂20;
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。
一种荔枝味香辣牛肉酱丁的制备方法,包括以下步骤:(1)将桂皮、杜仲叶、茯苓、沙参、甘草混合加入适量的水熬煮30分钟,过滤得药液,将辣椒油、芝麻酱、啤酒、葱、蒜和盐混合并在其中加入牛肉丁拌匀,再将牛肉丁放在花生油内炸10分钟,捞出待用;
(2)将火腿粒和蒸面条放在荔枝汁内浸泡15分钟,再加入油炸虾米和槐角混合捣成酱,送入烘箱烘干后捣成粉末;
(3)将海带、青茄子、番木瓜、香椿头、鲜玉米粒混合加入适量的水打成浆,离心过滤得滤液;
(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)
1.一种荔枝味香辣牛肉酱丁,其特征在于是由下述重量份的原料组成:牛肉丁200-210、辣椒油10-12、芝麻酱7-9、啤酒8-9、葱6-7、蒜5-6、花生油25-35、槐角5-6、荔枝汁15-17、海带3-5、油炸虾米5-7、青茄子6-8、番木瓜6-8、香椿头5-7、鲜玉米粒8-10、火腿粒4-5、蒸面条9-10、桂皮1-2、杜仲叶1-2、茯苓1-2、沙参1-2、甘草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所述的一种荔枝味香辣牛肉酱丁的制备方法,其特征在于包括以下步骤:(1)将桂皮、杜仲叶、茯苓、沙参、甘草混合加入适量的水熬煮20-30分钟,过滤得药液,将辣椒油、芝麻酱、啤酒、葱、蒜和盐混合并在其中加入牛肉丁拌匀,再将牛肉丁放在花生油内炸8-10分钟,捞出待用;
(2)将火腿粒和蒸面条放在荔枝汁内浸泡10-15分钟,再加入油炸虾米和槐角混合捣成酱,送入烘箱烘干后捣成粉末;
(3)将海带、青茄子、番木瓜、香椿头、鲜玉米粒混合加入适量的水打成浆,离心过滤得滤液;
(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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CN105768051A (zh) * | 2016-04-18 | 2016-07-20 | 内蒙古旺牛食品有限公司 | 一种双茄牛肉酱及其制备方法 |
CN107125705A (zh) * | 2017-04-19 | 2017-09-05 | 马鞍山市十月丰食品有限公司 | 一种竹香海带牛肉辣椒酱及其制备方法 |
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