CN104223177A - 一种奶油香甜牛肉酱丁及其制备方法 - Google Patents
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Abstract
本发明公开了一种奶油香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、白糖8-9、酱油5-7、洋葱4-6、米糠油20-25、板栗仁7-9、茉莉花汁12-15、五花猪肉10-13、儿菜3-5、山竹5-7、甜橙7-9、红薯干5-6、牛皮菜5-6、奶油15-18、煎鸡蛋4-6、山楂叶1-2、佛手1-2、杜仲1-2、刺五加1-2、五味子1-2、盐10-12、水适量、营养助剂15-20；本发明使用了在牛肉丁外侧涂有奶油，不仅使牛肉酱丁的味道更鲜美，还可以补充缺乏维生素A，较适合缺乏维生素A的人和儿童食用，加入的中药具有敛肺，滋肾，生津，收汗，涩精的功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种奶油香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，提供一种奶油香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：
一种奶油香甜牛肉酱丁，是由下述重量份的原料组成：牛肉丁200-210、白糖8-9、酱油5-7、洋葱4-6、米糠油20-25、板栗仁7-9、茉莉花汁12-15、五花猪肉10-13、儿菜3-5、山竹5-7、甜橙7-9、红薯干5-6、牛皮菜5-6、奶油15-18、煎鸡蛋4-6、山楂叶1-2、佛手1-2、杜仲1-2、刺五加1-2、五味子1-2、盐10-12、水适量、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。
一种奶油香甜牛肉酱丁的制备方法，包括以下步骤：(1)将牛肉丁、山楂叶、佛手、杜仲、刺五加、五味子混合加入适量的水熬煮20-30分钟，过滤得药液，将牛肉丁捞出并与白糖、酱油、洋葱和盐混合放在米糠油内爆炒10-12分钟，在将牛肉丁表面涂有奶油；
（2）将五花猪肉放在茉莉花汁内浸泡15-20分钟，再将五花猪肉放入锅内炒3-5分钟，待出油后再加入板栗仁、煎鸡蛋、红薯干，炒8-10分钟后，再送入烘箱烘干磨成粉；
（3）将儿菜、山竹、甜橙和牛皮菜加入适量的水打成浆，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：本发明使用了在牛肉丁外侧涂有奶油，不仅使牛肉酱丁的味道更鲜美，还可以补充缺乏维生素A，较适合缺乏维生素A的人和儿童食用，加入的中药具有敛肺，滋肾，生津，收汗，涩精的功效。
具体实施方式
一种奶油香甜牛肉酱丁，是由下述重量份的原料组成：牛肉丁210、白糖9、酱油7、洋葱6、米糠油25、板栗仁9、茉莉花汁15、五花猪肉13、儿菜5、山竹7、甜橙9、红薯干6、牛皮菜6、奶油18、煎鸡蛋6、山楂叶2、佛手2、杜仲2、刺五加2、五味子2、盐12、水适量、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。
一种奶油香甜牛肉酱丁的制备方法，包括以下步骤：(1)将牛肉丁、山楂叶、佛手、杜仲、刺五加、五味子混合加入适量的水熬煮30分钟，过滤得药液，将牛肉丁捞出并与白糖、酱油、洋葱和盐混合放在米糠油内爆炒12分钟，在将牛肉丁表面涂有奶油；
（2）将五花猪肉放在茉莉花汁内浸泡20分钟，再将五花猪肉放入锅内炒5分钟，待出油后再加入板栗仁、煎鸡蛋、红薯干，炒10分钟后，再送入烘箱烘干磨成粉；
（3）将儿菜、山竹、甜橙和牛皮菜加入适量的水打成浆，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)
1.一种奶油香甜牛肉酱丁，其特征在于是由下述重量份的原料组成：牛肉丁200-210、白糖8-9、酱油5-7、洋葱4-6、米糠油20-25、板栗仁7-9、茉莉花汁12-15、五花猪肉10-13、儿菜3-5、山竹5-7、甜橙7-9、红薯干5-6、牛皮菜5-6、奶油15-18、煎鸡蛋4-6、山楂叶1-2、佛手1-2、杜仲1-2、刺五加1-2、五味子1-2、盐10-12、水适量、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所述的一种奶油香甜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、山楂叶、佛手、杜仲、刺五加、五味子混合加入适量的水熬煮20-30分钟，过滤得药液，将牛肉丁捞出并与白糖、酱油、洋葱和盐混合放在米糠油内爆炒10-12分钟，在将牛肉丁表面涂有奶油；
（2）将五花猪肉放在茉莉花汁内浸泡15-20分钟，再将五花猪肉放入锅内炒3-5分钟，待出油后再加入板栗仁、煎鸡蛋、红薯干，炒8-10分钟后，再送入烘箱烘干磨成粉；
（3）将儿菜、山竹、甜橙和牛皮菜加入适量的水打成浆，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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| CN106858359A (zh) * | 2015-12-11 | 2017-06-20 | 卢峰 | 一种鲜香脆牛肉酱的制作方法 |
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| CN103719815A (zh) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | 一种延缓衰老牛肉酱及其制备方法 |
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