CN104223140A - 一种驱寒性温的牛肉片及其制备方法 - Google Patents
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Abstract
一种驱寒性温的牛肉片，其特征在于有以下重量份的原料制成：牛肉550~600、黑木耳6~9、海带10~12、老母鸡汤600~800、花椒7~10、枸杞2~3、党参5~7、当归4~6、桂叶5~8、橄榄8~10、香油6~9、辣椒子4~6、茶叶6~8、薄荷4~6、酱油14~17、食盐18~22、红枣5~7、助剂4~5及适量的水；本发明的牛肉是先经过老母鸡汤的高压锅煮炖，再经过特制调料的卤制，最后熏蒸完成的，其中老母鸡汤是一种补血暖体的良品，配合牛肉的特性，味道极好，不用多说，调料的配置也别具匠心，它是由橄榄、辣椒子、茶叶及以下如枸杞、海带、当归、党参、红枣等有益驱寒的食料煎煮而成的，最后再通过熏蒸使肉质表面干扁，色调完美，口感外酥里嫩，具有驱寒暖体之功效。
Description
技术领域
本发明是一种驱寒性温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
海带：含有大批的维生素A、D，非凡是含有较多的海草碘，能抗血液酸化，活跃生理机能，增强免疫力。海带还有较好的降血压作用，常吃有预防脑血管意外的作用。
当归补气生血;杜仲补肝肾、强筋骨、安胎;枸杞子滋补肝肾、益精明目;黑枣与红枣成分、功效类同，但黑枣补血的效果更佳。几者合用共奏益气养血之功效。
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
一种驱寒性温的牛肉片，其特征在于有以下重量份的原料制成：牛肉550~600、黑木耳6~9、海带10~12、老母鸡汤600~800、花椒7~10、枸杞2~3、党参5~7、当归4~6、桂叶5~8、橄榄8~10、香油6~9、辣椒子4~6、茶叶6~8、薄荷4~6、酱油14~17、食盐18~22、红枣5~7、助剂4~5及适量的水；所述助剂由以下重量份的原料制成：黄瓜叶3~5、金发草4~6、山茶花4~6、杠板归5.5~7、黄瓜子2~3、梨木皮7~9、水龙胆草4~5、马蔺根3~4.5、杏仁粉10~14、玉竹2~4、葛根4~6和适量的水；制备方法是将黄瓜子磨碎成粉末，再混合杏仁粉炒制20~30min出香成混合粉料，混合黄瓜叶、金发草、山茶花、杠板归、梨木皮、水龙胆草、马蔺根、玉竹、葛根，加入2~3倍于总量的水煎煮60~80min，然后过滤得汤汁并加热浓缩至原有1/3左右，最后加入到前述的混合粉料中，调匀并烘干即得。
一种驱寒性温的牛肉片的制备方法，其特征在于包括以下几个步骤：
（1）混合辣椒子和花椒，加少许香油爆炒10~15min炸香；
（2）在（1）所得混合料中加入枸杞、海带、黑木耳、当归、桂叶、酱油、食盐、红枣、茶叶、党参、橄榄、薄荷、助剂和其它以下未使用的剩余成分，加水至液面高出物料10~12cm，煎煮60~80min制成调料；
（3）将牛肉放于高压锅中，加老母鸡汤煮炖50~60min至肉质酥烂，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（2）所述的调料中浸泡6~8h；
（4）将（3）所得的牛肉放于蒸笼中熏蒸20~30min保持表面干扁，之后拆线并刀片即可。
发明中的不常用用料解释如下：
金发草：禾本科多年生草本，秋季采收，洗净，鲜用或晒干，有清热，利湿的功效。
杠板归：蓼科一年生攀援草本，全草(杠板归)：酸，凉，清热解毒，利尿消肿，有抗菌、抗病毒功效。
梨木皮：为蔷薇科植物白梨沙梨或秋子梨等的树皮，春、秋季节均可剥皮，气微，味苦涩，有清热解毒之功效。
水龙胆草：唇形科多年生半木质草本，全草可入药，夏、秋季采收，洗净，鲜用或扎把晒干。
马蔺根：鸢尾科植物马蔺的根，具有清热、解毒等功效。
本发明的优点：本发明的牛肉是先经过老母鸡汤的高压锅煮炖，再经过特制调料的卤制，最后熏蒸完成的，其中老母鸡汤是一种补血暖体的良品，配合牛肉的特性，味道极好，不用多说，调料的配置也别具匠心，它是由橄榄、辣椒子、茶叶及以下如枸杞、海带、当归、党参、红枣等有益驱寒的食料煎煮而成的，最后再通过熏蒸使肉质表面干扁，色调完美，口感外酥里嫩，具有驱寒暖体之功效。
具体实施方式
一种驱寒性温的牛肉片，其特征在于有以下重量份的原料制成：牛肉550~600g、黑木耳6~9g、海带10~12g、老母鸡汤600~800g、花椒7~10g、枸杞2~3g、党参5~7g、当归4~6g、桂叶5~8g、橄榄8~10g、香油6~9g、辣椒子4~6g、茶叶6~8g、薄荷4~6g、酱油14~17g、食盐18~22g、红枣5~7g、助剂4~5g及适量的水；所述助剂由以下重量份的原料制成：黄瓜叶3~5g、金发草4~6g、山茶花4~6g、杠板归5.5~7g、黄瓜子2~3g、梨木皮7~9g、水龙胆草4~5g、马蔺根3~4.5g、杏仁粉10~14g、玉竹2~4g、葛根4~6g和适量的水；制备方法是将黄瓜子磨碎成粉末，再混合杏仁粉炒制20~30min出香成混合粉料，混合黄瓜叶、金发草、山茶花、杠板归、梨木皮、水龙胆草、马蔺根、玉竹、葛根，加入2~3倍于总量的水煎煮60~80min，然后过滤得汤汁并加热浓缩至原有1/3左右，最后加入到前述的混合粉料中，调匀并烘干即得。
一种驱寒性温的牛肉片的制备方法，其特征在于包括以下几个步骤：
（1）混合辣椒子和花椒，加少许香油爆炒10~15min炸香；
（2）在（1）所得混合料中加入枸杞、海带、黑木耳、当归、桂叶、酱油、食盐、红枣、茶叶、党参、橄榄、薄荷、助剂和其它以下未使用的剩余成分，加水至液面高出物料10~12cm，煎煮60~80min制成调料；
（3）将牛肉放于高压锅中，加老母鸡汤煮炖50~60min至肉质酥烂，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（2）所述的调料中浸泡6~8h；
（4）将（3）所得的牛肉放于蒸笼中熏蒸20~30min保持表面干扁，之后拆线并刀片即可。
Claims (2)
1.一种驱寒性温的牛肉片，其特征在于有以下重量份的原料制成：牛肉550~600、黑木耳6~9、海带10~12、老母鸡汤600~800、花椒7~10、枸杞2~3、党参5~7、当归4~6、桂叶5~8、橄榄8~10、香油6~9、辣椒子4~6、茶叶6~8、薄荷4~6、酱油14~17、食盐18~22、红枣5~7、助剂4~5及适量的水；所述助剂由以下重量份的原料制成：黄瓜叶3~5、金发草4~6、山茶花4~6、杠板归5.5~7、黄瓜子2~3、梨木皮7~9、水龙胆草4~5、马蔺根3~4.5、杏仁粉10~14、玉竹2~4、葛根4~6和适量的水；制备方法是将黄瓜子磨碎成粉末，再混合杏仁粉炒制20~30min出香成混合粉料，混合黄瓜叶、金发草、山茶花、杠板归、梨木皮、水龙胆草、马蔺根、玉竹、葛根，加入2~3倍于总量的水煎煮60~80min，然后过滤得汤汁并加热浓缩至原有1/3左右，最后加入到前述的混合粉料中，调匀并烘干即得。
2.根据权利要求1所述一种驱寒性温的牛肉片的制备方法，其特征在于包括以下几个步骤：
（1）混合辣椒子和花椒，加少许香油爆炒10~15min炸香；
（2）在（1）所得混合料中加入枸杞、海带、黑木耳、当归、桂叶、酱油、食盐、红枣、茶叶、党参、橄榄、薄荷、助剂和其它以下未使用的剩余成分，加水至液面高出物料10~12cm，煎煮60~80min制成调料；
（3）将牛肉放于高压锅中，加老母鸡汤煮炖50~60min至肉质酥烂，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（2）所述的调料中浸泡6~8h；
（4）将（3）所得的牛肉放于蒸笼中熏蒸20~30min保持表面干扁，之后拆线并刀片即可。
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