CN104273516A - 红枣肉酱及其制备方法 - Google Patents
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
一种红枣肉酱包括以下原料及原料重量份:植物油48份至52份;红枣6份至10份;清真肉8份至12份;辣椒粗片28份至32份;姜末0.5份至1.5份;蒜末0.5份至1.5份;香料1份至3份;食用盐1份至5份;味精1份至2份;其中香料为当归、黄芪、青花椒、肉蔻、草果、罗汉果、白寇分别按照8:5:15:20:15:10:10的比例进行调制而成。本发明还提供一中红枣肉酱的制备方法。本发明的炒制过程不添加料酒,结合了清真饮食文化,各种调味料的合理搭配使得制备的红枣肉酱味道鲜美,本发明中的当归、黄芪与红枣的合理搭配使得红枣肉酱具有很好的保养、美容、养生的功效,是很多回族人喜爱且放心的酱类食品。
Description
技术领域:
本发明涉及食品及食品加工领域,特别涉及一种清真食品领域的红枣肉酱及其制备方法。
背景技术:
酱类食品是人们日常生活比较喜爱的一种佐料,大多数肉酱类食品只是单纯的将各种肉泥炒制成酱,以好吃为原则,少了一些养生的理念,在清真食品领域内,由在炒制肉的过程中部能添加料酒等提鲜去腥调料,对肉的炒制的限制,使得清真肉酱的种类比较少且单一化。
发明内容:
有鉴于此,有必要提供一种结合清真饮食文化炒制的红枣肉酱。
还有必要提供一种红枣肉酱的制备方法。
一种红枣肉酱,包括以下原料及原料重量份:植物油48份至52份;红枣6份至10份;清真肉8份至12份;辣椒粗片28份至32份;姜末0.5份至1.5份;蒜末0.5份至1.5份;香料1份至3份;食用盐1份至5份;味精1份至2份;其中香料为当归、黄芪、青花椒、肉蔻、草果、罗汉果、白寇分别按照8:5:15:20:15:10:10的比例进行调制而成。
清真肉为鸡肉、乌鸡肉、或鸭肉,且鸡肉、乌鸡肉或鸭肉是按照清真屠宰规范获得,即为清真鸡肉、乌鸡肉或鸭肉。
辣椒粗片为羊角辣椒经过干洗后,打成粗片而成的辣椒粗片,辣椒粗片直径为2mm至4mm。
一种红枣肉酱的制备方法,包括以下制备过程:
备料,红枣肉酱所用的原料及原料的重量份为:植物油48份至52份;红枣6份至10份;清真肉8份至12份;辣椒粗片28份至32份;姜末0.5份至1.5份;蒜末0.5份至1.5份;食用盐1份至5份;味精1份至2份;香料1份至3份;其中香料为当归、黄芪、青花椒、肉蔻、草果、罗汉果、白寇分别按照8:5:15:20:15:10:10的比例进行调制而成;
将清真肉打成肉泥待用,将红枣去核,软化打成枣泥待用;
将植物油倒入炒制锅内,并开始加热,加热使油温达到180摄氏度至220摄氏度;
将预备好的清真肉泥放入锅内炒制8分钟;
清真肉泥炒制8分钟无腥味后,放入制备好的辣椒粗片炒制8分钟至10分钟;
然后加入蒜末、姜末再炒制2分钟至3分钟;
待香味出来后,放入去核打成泥的枣泥炒制4分钟至5分钟;
最后,加入食盐、味精、香料炒制2分钟至3分钟,搅拌均匀,出锅,冷却,真空灭菌,包装。
当归有活血补血、泽肤、生肌补血、调经止痛、润肠通便等功效,含有维生素A、维生素B12、维生素E及人体必需氨基酸等营养素,可增强人体新陈代谢和内分泌功能,防治面部干燥、脱屑、瘙痒等疾病,使皮肤光泽细嫩,还能增强肠胃吸收能力,刺激卵巢,对妇女延迟衰老有一定食疗作用。
黄芪是百姓经常食用的纯天然品,产于中国华北诸省,黄芪来源于豆科植物黄芪或内蒙黄芪的干燥根,清民间流传着“常喝黄芪汤,防病保健康”的顺口溜,意思是说经常用黄芪煎汤或用黄芪泡水代茶饮,具有良好的防病保健作用。
本发明的炒制过程不添加料酒,结合了清真饮食文化,各种调味料的合理搭配使得制备的红枣肉酱味道鲜美,本发明中的当归、黄芪与红枣的合理搭配使得红枣肉酱具有很好的保养、美容、养生的功效,是很多回族人喜爱且放心的酱类食品。
具体实施方式:
红枣肉酱,包括以下原料及原料重量份:植物油48份至52份;红枣6份至10份;清真肉8份至12份;辣椒粗片28份至32份;姜末0.5份至1.5份;蒜末0.5份至1.5份;香料1份至3份;食用盐1份至5份;味精1份至2份;其中香料为当归、黄芪、青花椒、肉蔻、草果、罗汉果、白寇分别按照8:5:15:20:15:10:10的比例进行调制而成。
在本实施方式中,红枣肉酱的原料及较佳的原料重量份为:植物油50份;红枣8份;清真肉10份;辣椒粗片30份;姜末1份;蒜末1份;香料2份;食用盐2份;味精1.5份;其中香料为当归、黄芪、青花椒、肉蔻、草果、罗汉果、白寇分别按照8:5:15:20:15:10:10的比例进行调制而成。
清真肉为鸡肉、乌鸡肉、或鸭肉,且鸡肉、乌鸡肉或鸭肉是按照清真屠宰规范获得,即为清真鸡肉、乌鸡肉或鸭肉。
辣椒粗片为羊角辣椒经过干洗后,打成粗片而成的辣椒粗片,辣椒粗片直径为2mm至4mm。
红枣肉酱的制备方法,包括以下制备过程:
备料,红枣肉酱所用的原料及原料的重量份为:植物油48份至52份;红枣6份至10份;清真肉8份至12份;辣椒粗片28份至32份;姜末0.5份至1.5份;蒜末0.5份至1.5份;食用盐1份至5份;味精1份至2份;香料1份至3份;其中香料为当归、黄芪、青花椒、肉蔻、草果、罗汉果、白寇分别按照8:5:15:20:15:10:10的比例进行调制而成;
将清真肉打成肉泥待用,将红枣去核,软化打成枣泥待用;
将植物油倒入炒制锅内,并开始加热,加热使油温达到180摄氏度至220摄氏度;
将预备好的清真肉泥放入锅内炒制8分钟;
清真肉泥炒制8分钟无腥味后,放入制备好的辣椒粗片炒制8分钟至10分钟;
然后加入蒜末、姜末再炒制2分钟至3分钟;
待香味出来后,放入去核打成泥的枣泥炒制4分钟至5分钟;
最后,加入食盐、味精、香料炒制2分钟至3分钟,搅拌均匀,出锅,冷却,真空灭菌,包装。
当归有活血补血、泽肤、生肌补血、调经止痛、润肠通便等功效,含有维生素A、维生素B12、维生素E及人体必需氨基酸等营养素,可增强人体新陈代谢和内分泌功能,防治面部干燥、脱屑、瘙痒等疾病,使皮肤光泽细嫩,还能增强肠胃吸收能力,刺激卵巢,对妇女延迟衰老有一定食疗作用。
黄芪是百姓经常食用的纯天然品,产于中国华北诸省,黄芪来源于豆科植物黄芪或内蒙黄芪的干燥根,清民间流传着“常喝黄芪汤,防病保健康”的顺口溜,意思是说经常用黄芪煎汤或用黄芪泡水代茶饮,具有良好的防病保健作用。
本发明的炒制过程不添加料酒,结合了清真饮食文化,各种调味料的合理搭配使得制备的红枣肉酱味道鲜美,本发明中的当归、黄芪与红枣的合理搭配使得红枣肉酱具有很好的保养、美容、养生的功效,是很多回族人喜爱且放心的酱类食品。
Claims (8)
1.一种红枣肉酱,其特征在于:红枣肉酱包括以下原料及原料重量份:植物油48份至52份;红枣6份至10份;清真肉8份至12份;辣椒粗片28份至32份;姜末0.5份至1.5份;蒜末0.5份至1.5份;香料1份至3份;食用盐1份至5份;味精1份至2份;其中香料为当归、黄芪、青花椒、肉蔻、草果、罗汉果、白寇分别按照8:5:15:20:15:10:10的比例进行调制而成。
2.如权利要求1所述的红枣肉酱,其特征在于:红枣肉酱的原料及较佳的原料重量份为:植物油50份;红枣8份;清真肉10份;辣椒粗片30份;姜末1份;蒜末1份;香料2份;食用盐2份;味精1.5份;其中香料为当归、黄芪、青花椒、肉蔻、草果、罗汉果、白寇分别按照8:5:15:20:15:10:10的比例进行调制而成。
3.如权利要求1所述的红枣肉酱,其特征在于:清真肉为鸡肉、乌鸡肉、或鸭肉,且鸡肉、乌鸡肉或鸭肉是按照清真屠宰规范获得,即为清真鸡肉、乌鸡肉或鸭肉。
4.如权利要求1所述的红枣肉酱,其特征在于:辣椒粗片为羊角辣椒经过干洗后,打成粗片而成的辣椒粗片,辣椒粗片直径为2mm至4mm。
5.一种红枣肉酱的制备方法,其特征在于:红枣肉酱的制备方法,包括以下制备过程:
备料,红枣肉酱所用的原料及原料的重量份为:植物油48份至52份;红枣6份至10份;清真肉8份至12份;辣椒粗片28份至32份;姜末0.5份至1.5份;蒜末0.5份至1.5份;食用盐1份至5份;味精1份至2份;香料1份至3份;其中香料为当归、黄芪、青花椒、肉蔻、草果、罗汉果、白寇分别按照8:5:15:20:15:10:10的比例进行调制而成;
将清真肉打成肉泥待用,将红枣去核,软化打成枣泥待用;
将植物油倒入炒制锅内,并开始加热,加热使油温达到180摄氏度至220摄氏度;
将预备好的清真肉泥放入锅内炒制8分钟;
清真肉泥炒制8分钟无腥味后,放入制备好的辣椒粗片炒制8分钟至10分钟;
然后加入蒜末、姜末再炒制2分钟至3分钟;
待香味出来后,放入去核打成泥的枣泥炒制4分钟至5分钟;
最后,加入食盐、味精、香料炒制2分钟至3分钟,搅拌均匀,出锅,冷却,真空灭菌,包装。
6.如权利要求5所述的红枣肉酱的制备方法,其特征在于:红枣肉酱的制备方法中,所用的原料的最佳重量份为:植物油50份;红枣8份;清真肉10份;辣椒粗片30份;姜末1份;蒜末1份;香料2份;食用盐2份;味精1.5份;其中香料为当归、黄芪、青花椒、肉蔻、草果、罗汉果、白寇分别按照8:5:15:20:15:10:10的比例进行调制而成。
7.如权利要求5所述的红枣肉酱的制备方法,其特征在于:红枣肉酱的制备方法中所用的清真肉为鸡肉、乌鸡肉、或鸭肉,且鸡肉、乌鸡肉或鸭肉是按照清真屠宰规范获得,即为清真鸡肉、乌鸡肉或鸭肉。
8.如权利要求5所述的红枣肉酱的制备方法,其特征在于:红枣肉酱的制备方法中所用的辣椒粗片为羊角辣椒经过干洗后,打成粗片而成的辣椒粗片,辣椒粗片直径为2mm至4mm。
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