CN104286880A - 一种骨香卤牛肉及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
一种骨香卤牛肉及其制备方法,其特征在于由下列重量份的原料制成:牛肉200-220、杨梅35-40、奶粉10-12、食盐5-7、洋葱汁15-20、鱼胶5-6、猪排骨20-22、松子仁4-5、芸豆6-7、菠菜冻干粉11-12、蟹黄9-10、豆豉8-10、益智仁2-3、女贞子1-2、三七花2-2.5、川芎1-1.2、老君须0.9-1、大地棕根1.1-1.4、酒糟12-15、面粉65-70、木鱼石粉9-10、荷叶适量、香料10-11、营养保健液30-40。本发明的牛肉再经由酒糟、木鱼石粉、面粉包裹烤制加工后,酒味及木鱼石粉中的微量元素渗入其中,风味独特,提高了营养价值,此外,本发明还与排骨混合熬煮,其钙含量有所提高,可为人体补充钙质,促进骨骼生长。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种骨香卤牛肉及其制备方法。
背景技术
食品工业的发展直接影响人民的营养健康水平,随着现代城市化步伐的加快,亚健康问题日益突出。长期服用药品不但起不到理想的疗效,还会使健康进一步受损。因此,如何通过饮食达到健康保健功效日益引起人们的重视。而卤牛肉风味佳而广受喜爱,但其大多营养成分单一,不具保健功效,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种骨香卤牛肉及其制备方法,本发明具有香味浓郁、营养丰富的特点。
本发明所采用的技术方案是:
一种骨香卤牛肉,其特征在于由以下重量份的原料制成:
牛肉200-220、杨梅35-40、奶粉10-12、食盐5-7、洋葱汁15-20、鱼胶5-6、猪排骨20-22、松子仁4-5、芸豆6-7、菠菜冻干粉11-12、蟹黄9-10、豆豉8-10、益智仁2-3、女贞子1-2、三七花2-2.5、川芎1-1.2、老君须0.9-1、大地棕根1.1-1.4、酒糟12-15、面粉65-70、木鱼石粉9-10、荷叶适量、香料10-11、营养保健液30-40;
所述香料由下列重量份的原料制成:八角6-8、茴香8-9、桂皮4-5、胡椒7-8、桂花5-7、薄荷叶4-5、柠檬草5-6;
制备方法为:将所有物料入油锅大火炸1-2分钟后捞出、沥干、粉碎,即得;
所述营养保健液由下列重量份的原料制成:蛤蜊8-9、白醋3-4、啤酒5-6、泥鳅9-10、南瓜28-30、冬笋25-30、复合风味蛋白酶0.15-0.2;
制备方法为:取南瓜去皮瓤、冬笋去壳,榨汁,得蔬菜汁;将泥鳅剖腹去杂,与蛤蜊混合,加蔬菜汁打浆,在50-55℃下加入复合风味蛋白酶,水解3-4小时,然后与剩余物料混合,大火煮沸,即得。
所述的骨香卤牛肉的制备方法,其特征在于包括以下步骤:
(1)将益智仁、女贞子、三七花、川芎、老君须、大地棕根加5-6倍的水文火煎煮40-50分钟,过滤分离,得药液和药渣;
(2)将杨梅加食盐拌匀,腌渍18-20小时后将杨梅取出、洗净,所得物料与奶粉混匀,加入1/2的凉开水,密封腌制2-3天,过滤,收集汁液;
(3)将步骤(2)所得汁液与洋葱汁合并,经喷雾干燥制成粉末,然后将所得粉末均匀撒在牛肉表面,搓揉10-15分钟;
(4)将药渣烘干后粉碎,然后与酒糟、面粉、木鱼石粉混合,加水揉成团,得面团;将步骤(3)所得物料用荷叶包好,然后包裹上面团,放置于刷有油的烤盘上,送入烤箱,在170-180℃下烤制30-35分钟后出料,将面团、荷叶剥去;
(5)将松子仁、芸豆加10-11倍的水进行磨浆,过滤除渣,所得滤液与鱼胶、猪排骨混合入锅,小火熬煮30-40分钟,过滤收集汤汁;
(6)将药液与步骤(4)、(5)所得物料及剩余物料混合入锅,加入4-5倍的水,大火煮沸,然后改用小火焖煮30-40分钟,即得。
本发明中的老君须为萝藦科植物竹灵消的根或地上部分,大地棕根为石蒜科植物大叶仙茅的根茎。
本发明的有益效果为:
本发明的牛肉再经由酒糟、木鱼石粉、面粉包裹烤制加工后,酒味及木鱼石粉中的微量元素渗入其中,风味独特,提高了营养价值,此外,本发明还与排骨混合熬煮,其钙含量有所提高,可为人体补充钙质,促进骨骼生长。
具体实施方式
一种骨香卤牛肉,其特征在于由以下重量份(公斤)的原料制成:
牛肉200、杨梅35、奶粉10、食盐5、洋葱汁15、鱼胶5、猪排骨20、松子仁4、芸豆6、菠菜冻干粉11、蟹黄9、豆豉8、益智仁2、女贞子1、三七花2、川芎1、老君须0.9、大地棕根1.1、酒糟12、面粉65、木鱼石粉9、荷叶适量、香料10、营养保健液30;
所述香料由下列重量份(公斤)的原料制成:八角6、茴香8、桂皮4、胡椒7、桂花5、薄荷叶4、柠檬草5;
制备方法为:将所有物料入油锅大火炸1-2分钟后捞出、沥干、粉碎,即得;
所述营养保健液由下列重量份(公斤)的原料制成:蛤蜊8、白醋3、啤酒5、泥鳅9、南瓜28、冬笋25、复合风味蛋白酶0.15;
制备方法为:取南瓜去皮瓤、冬笋去壳,榨汁,得蔬菜汁;将泥鳅剖腹去杂,与蛤蜊混合,加蔬菜汁打浆,在50-55℃下加入复合风味蛋白酶,水解3-4小时,然后与剩余物料混合,大火煮沸,即得。
所述的骨香卤牛肉的制备方法,包括以下步骤:
(1)将益智仁、女贞子、三七花、川芎、老君须、大地棕根加5-6倍的水文火煎煮40-50分钟,过滤分离,得药液和药渣;
(2)将杨梅加食盐拌匀,腌渍18-20小时后将杨梅取出、洗净,所得物料与奶粉混匀,加入1/2的凉开水,密封腌制2-3天,过滤,收集汁液;
(3)将步骤(2)所得汁液与洋葱汁合并,经喷雾干燥制成粉末,然后将所得粉末均匀撒在牛肉表面,搓揉10-15分钟;
(4)将药渣烘干后粉碎,然后与酒糟、面粉、木鱼石粉混合,加水揉成团,得面团;将步骤(3)所得物料用荷叶包好,然后包裹上面团,放置于刷有油的烤盘上,送入烤箱,在170-180℃下烤制30-35分钟后出料,将面团、荷叶剥去;
(5)将松子仁、芸豆加10-11倍的水进行磨浆,过滤除渣,所得滤液与鱼胶、猪排骨混合入锅,小火熬煮30-40分钟,过滤收集汤汁;
(6)将药液与步骤(4)、(5)所得物料及剩余物料混合入锅,加入4-5倍的水,大火煮沸,然后改用小火焖煮30-40分钟,即得。
Claims (2)
1.一种骨香卤牛肉,其特征在于由以下重量份的原料制成:
牛肉200-220、杨梅35-40、奶粉10-12、食盐5-7、洋葱汁15-20、鱼胶5-6、猪排骨20-22、松子仁4-5、芸豆6-7、菠菜冻干粉11-12、蟹黄9-10、豆豉8-10、益智仁2-3、女贞子1-2、三七花2-2.5、川芎1-1.2、老君须0.9-1、大地棕根1.1-1.4、酒糟12-15、面粉65-70、木鱼石粉9-10、荷叶适量、香料10-11、营养保健液30-40;
所述香料由下列重量份的原料制成:八角6-8、茴香8-9、桂皮4-5、胡椒7-8、桂花5-7、薄荷叶4-5、柠檬草5-6;
制备方法为:将所有物料入油锅大火炸1-2分钟后捞出、沥干、粉碎,即得;
所述营养保健液由下列重量份的原料制成:蛤蜊8-9、白醋3-4、啤酒5-6、泥鳅9-10、南瓜28-30、冬笋25-30、复合风味蛋白酶0.15-0.2;
制备方法为:取南瓜去皮瓤、冬笋去壳,榨汁,得蔬菜汁;将泥鳅剖腹去杂,与蛤蜊混合,加蔬菜汁打浆,在50-55℃下加入复合风味蛋白酶,水解3-4小时,然后与剩余物料混合,大火煮沸,即得。
2.根据权利要求1所述的骨香卤牛肉的制备方法,其特征在于包括以下步骤:
(1)将益智仁、女贞子、三七花、川芎、老君须、大地棕根加5-6倍的水文火煎煮40-50分钟,过滤分离,得药液和药渣;
(2)将杨梅加食盐拌匀,腌渍18-20小时后将杨梅取出、洗净,所得物料与奶粉混匀,加入1/2的凉开水,密封腌制2-3天,过滤,收集汁液;
(3)将步骤(2)所得汁液与洋葱汁合并,经喷雾干燥制成粉末,然后将所得粉末均匀撒在牛肉表面,搓揉10-15分钟;
(4)将药渣烘干后粉碎,然后与酒糟、面粉、木鱼石粉混合,加水揉成团,得面团;将步骤(3)所得物料用荷叶包好,然后包裹上面团,放置于刷有油的烤盘上,送入烤箱,在170-180℃下烤制30-35分钟后出料,将面团、荷叶剥去;
(5)将松子仁、芸豆加10-11倍的水进行磨浆,过滤除渣,所得滤液与鱼胶、猪排骨混合入锅,小火熬煮30-40分钟,过滤收集汤汁;
(6)将药液与步骤(4)、(5)所得物料及剩余物料混合入锅,加入4-5倍的水,大火煮沸,然后改用小火焖煮30-40分钟,即得。
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