CN104223143A - 一种荠菜香味麻辣牛肉酱丁及其制备方法 - Google Patents
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Abstract
本发明公开了一种荠菜香味麻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10-12、八角粉7-9、茴香粉5-7、葡萄籽油20-25、芝麻糊4-5、银耳汁10-14、扇贝肉8-10、红提7-8、木耳菜5-7、菠萝莓6-8、荠菜汁10-13、瓜子仁4-6、胚芽米4-6、百合1-2、马齿苋1-2、紫苏叶1-2、韭菜子1-2、玉竹1-2、水适量、盐10-12、营养助剂15-20；本发明使用了荠菜汁，美味清淡，又爽口养胃，具有和脾、利水、止血、明目的功效，加入的中药具有清热利湿、解毒消肿、消炎、止渴、利尿的功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种荠菜香味麻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，提供一种荠菜香味麻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：
一种荠菜香辣牛肉酱丁，是由下述重量份的原料组成：牛肉丁200-210、辣椒粉10-12、八角粉7-9、茴香粉5-7、葡萄籽油20-25、芝麻糊4-5、银耳汁10-14、扇贝肉8-10、红提7-8、木耳菜5-7、菠萝莓6-8、荠菜汁10-13、瓜子仁4-6、胚芽米4-6、百合1-2、马齿苋1-2、紫苏叶1-2、韭菜子1-2、玉竹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。
一种荠菜香味麻辣牛肉酱丁的制备方法，包括以下步骤：(1)将牛肉丁、百合、马齿苋、紫苏叶、韭菜子、玉竹混合加入适量的水熬煮20-30分钟，过滤得药液，将牛肉丁捞出并与辣椒粉、八角粉、茴香粉和盐混合放在葡萄籽油内爆炒10-12分钟；
（2）将扇贝肉放在银耳汁内浸泡15-20分钟，再往银耳汁内加入瓜子仁和芝麻糊混合打浆，喷雾干燥得粉末；
（3）将胚芽米放在荠菜汁内煮10-15分钟，再与红提、木耳菜、菠萝莓混合打成浆，倒入离心机内离心得滤液；
（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：本发明使用了荠菜汁，美味清淡，又爽口养胃，具有和脾、利水、止血、明目的功效，加入的中药具有清热利湿、解毒消肿、消炎、止渴、利尿的功效。
具体实施方式
一种荠菜香辣牛肉酱丁，是由下述重量份的原料组成：牛肉丁210、辣椒粉12、八角粉9、茴香粉7、葡萄籽油25、芝麻糊5、银耳汁14、扇贝肉10、红提8、木耳菜7、菠萝莓8、荠菜汁13、瓜子仁6、胚芽米6、百合2、马齿苋2、紫苏叶2、韭菜子1、玉竹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。
一种荠菜香味麻辣牛肉酱丁的制备方法，包括以下步骤：(1)将牛肉丁、百合、马齿苋、紫苏叶、韭菜子、玉竹混合加入适量的水熬煮30分钟，过滤得药液，将牛肉丁捞出并与辣椒粉、八角粉、茴香粉和盐混合放在葡萄籽油内爆炒12分钟；
（2）将扇贝肉放在银耳汁内浸泡20分钟，再往银耳汁内加入瓜子仁和芝麻糊混合打浆，喷雾干燥得粉末；
（3）将胚芽米放在荠菜汁内煮15分钟，再与红提、木耳菜、菠萝莓混合打成浆，倒入离心机内离心得滤液；
（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)
1.一种荠菜香辣牛肉酱丁，其特征在于是由下述重量份的原料组成：牛肉丁200-210、辣椒粉10-12、八角粉7-9、茴香粉5-7、葡萄籽油20-25、芝麻糊4-5、银耳汁10-14、扇贝肉8-10、红提7-8、木耳菜5-7、菠萝莓6-8、荠菜汁10-13、瓜子仁4-6、胚芽米4-6、百合1-2、马齿苋1-2、紫苏叶1-2、韭菜子1-2、玉竹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所述的一种荠菜香味麻辣牛肉酱丁的制备方法，其特征在于包括以下步骤：(1)将牛肉丁、百合、马齿苋、紫苏叶、韭菜子、玉竹混合加入适量的水熬煮20-30分钟，过滤得药液，将牛肉丁捞出并与辣椒粉、八角粉、茴香粉和盐混合放在葡萄籽油内爆炒10-12分钟；
（2）将扇贝肉放在银耳汁内浸泡15-20分钟，再往银耳汁内加入瓜子仁和芝麻糊混合打浆，喷雾干燥得粉末；
（3）将胚芽米放在荠菜汁内煮10-15分钟，再与红提、木耳菜、菠萝莓混合打成浆，倒入离心机内离心得滤液；
（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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| CN106235274A (zh) * | 2016-08-02 | 2016-12-21 | 桐城市兴新食品有限公司 | 一种油菜心大雁肉酱及其制备方法 |
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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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| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235274A (zh) * | 2016-08-02 | 2016-12-21 | 桐城市兴新食品有限公司 | 一种油菜心大雁肉酱及其制备方法 |
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