CN104223142A - 一种苹果醋酸辣牛肉酱丁及其制备方法 - Google Patents
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Abstract
本发明公开了一种苹果醋酸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、辣椒粉8-10、醋5-6、料酒4-5、葱花5-7、核桃油25-35、荆芥3-4、黑木耳5-6、苹果醋7-9、西瓜8-9、冻豆腐5-7、救心菜3-4、桂花花瓣4-6、猪皮冻9-10、红毛丹鲜汁8-10、豆豉3-5、枸杞子1-2、芝麻1-2、大蓟1-2、红枣1-2、虾子1-2、水适量、盐10-12、营养助剂15-20；本发明使用了苹果醋，口味酸中有甜，甜中带酸，既消解了原醋的生醋味，还带有果汁的甜香，具有保健、护肤、消除疲劳、预防感冒的功效，加入的中药具有凉血止血，解毒消痈的功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种苹果醋酸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，提供一种苹果醋酸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：
一种苹果醋酸辣牛肉酱丁，是由下述重量份的原料组成：牛肉丁200-210、辣椒粉8-10、醋5-6、料酒4-5、葱花5-7、核桃油25-35、荆芥3-4、黑木耳5-6、苹果醋7-9、西瓜8-9、冻豆腐5-7、救心菜3-4、桂花花瓣4-6、猪皮冻9-10、红毛丹鲜汁8-10、豆豉3-5、枸杞子1-2、芝麻1-2、大蓟1-2、红枣1-2、虾子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。
一种苹果醋酸辣牛肉酱丁的制备方法，包括以下步骤：(1)将枸杞子、芝麻、大蓟、红枣、虾子混合加入适量的水熬煮20-30分钟，过滤得药液，将辣椒粉、醋、料酒、葱花和盐混合并在其中加入牛肉丁拌匀，再将牛肉丁放在核桃油内炸8-10分钟，捞出待用；
（2）将苹果醋、豆豉、黑木耳、冻豆腐和猪皮冻混合捣成酱，送入烘箱烘干后捣成粉末；
（3）将荆芥、西瓜、救心菜、桂花花瓣和红毛丹鲜汁混合打成浆，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：本发明使用了苹果醋，口味酸中有甜，甜中带酸，既消解了原醋的生醋味，还带有果汁的甜香，味道鲜美，且营养丰富，具有保健、护肤、消除疲劳、预防感冒的功效，加入的中药具有凉血止血，解毒消痈的功效。
具体实施方式
一种苹果醋酸辣牛肉酱丁，是由下述重量份的原料组成：牛肉丁200、辣椒粉8、醋5、料酒4、葱花5、核桃油25、荆芥3、黑木耳5、苹果醋7、西瓜8、冻豆腐5、救心菜3、桂花花瓣4、猪皮冻9、红毛丹鲜汁8、豆豉3、枸杞子1、芝麻1、大蓟1、红枣1、虾子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。
一种苹果醋酸辣牛肉酱丁的制备方法，包括以下步骤：(1)将枸杞子、芝麻、大蓟、红枣、虾子混合加入适量的水熬煮20分钟，过滤得药液，将辣椒粉、醋、料酒、葱花和盐混合并在其中加入牛肉丁拌匀，再将牛肉丁放在核桃油内炸8分钟，捞出待用；
（2）将苹果醋、豆豉、黑木耳、冻豆腐和猪皮冻混合捣成酱，送入烘箱烘干后捣成粉末；
（3）将荆芥、西瓜、救心菜、桂花花瓣和红毛丹鲜汁混合打成浆，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)
1.一种苹果醋酸辣牛肉酱丁，其特征在于是由下述重量份的原料组成：牛肉丁200-210、辣椒粉8-10、醋5-6、料酒4-5、葱花5-7、核桃油25-35、荆芥3-4、黑木耳5-6、苹果醋7-9、西瓜8-9、冻豆腐5-7、救心菜3-4、桂花花瓣4-6、猪皮冻9-10、红毛丹鲜汁8-10、豆豉3-5、枸杞子1-2、芝麻1-2、大蓟1-2、红枣1-2、虾子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所述的一种苹果醋酸辣牛肉酱丁的制备方法，其特征在于包括以下步骤：(1)将枸杞子、芝麻、大蓟、红枣、虾子混合加入适量的水熬煮20-30分钟，过滤得药液，将辣椒粉、醋、料酒、葱花和盐混合并在其中加入牛肉丁拌匀，再将牛肉丁放在核桃油内炸8-10分钟，捞出待用；
（2）将苹果醋、豆豉、黑木耳、冻豆腐和猪皮冻混合捣成酱，送入烘箱烘干后捣成粉末；
（3）将荆芥、西瓜、救心菜、桂花花瓣和红毛丹鲜汁混合打成浆，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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| CN105795449A (zh) * | 2016-03-28 | 2016-07-27 | 倪志辉 | 一种开胃橄榄辣椒酱及其制备方法 |
| CN105815748A (zh) * | 2016-03-28 | 2016-08-03 | 倪志辉 | 一种酸甜风味辣椒酱及其制备方法 |
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| CN103704745A (zh) * | 2013-12-18 | 2014-04-09 | 芜湖中路实业有限责任公司 | 一种酱香风干牛肉及其加工方法 |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103704745A (zh) * | 2013-12-18 | 2014-04-09 | 芜湖中路实业有限责任公司 | 一种酱香风干牛肉及其加工方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795449A (zh) * | 2016-03-28 | 2016-07-27 | 倪志辉 | 一种开胃橄榄辣椒酱及其制备方法 |
| CN105815748A (zh) * | 2016-03-28 | 2016-08-03 | 倪志辉 | 一种酸甜风味辣椒酱及其制备方法 |
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