CN104305231A - 一种茶味卤牛肉及其制备方法 - Google Patents
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Abstract
一种茶味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200-210、桂圆10-11、蜂蜜3-4、茶叶20-22、芦荟汁8-9、花生油2-3、魔芋粉10-11、葡萄干4-5、豆腐渣10-11、竹荪9-10、灵芝2-3、地骨皮1-1.5、剌五加1-1.3、肉苁蓉2-2.4、红骨参1.5-2、凤尾七1-1.2、酒糟12-14、面粉60-65、木鱼石粉8-10、荷叶适量、香料15-17、营养保健液20-25。本发明的牛肉与茶叶混合烤制,茶香四溢,风味独特,同时,茶叶中所含茶多酚具有抗氧化的作用,搭配本发明中添加的多种中草药,可起到强身健体、抵抗衰老的功效,适合各类人群食用。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种茶味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茶味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:
一种茶味卤牛肉,其特征在于由以下重量份的原料制成:
牛肉200-210、桂圆10-11、蜂蜜3-4、茶叶20-22、芦荟汁8-9、花生油2-3、魔芋粉10-11、葡萄干4-5、豆腐渣10-11、竹荪9-10、灵芝2-3、地骨皮1-1.5、剌五加1-1.3、肉苁蓉2-2.4、红骨参1.5-2、凤尾七1-1.2、酒糟12-14、面粉60-65、木鱼石粉8-10、荷叶适量、香料15-17、营养保健液20-25;
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。
所述的茶味卤牛肉的制备方法,其特征在于包括以下步骤:
(1)将灵芝、地骨皮、剌五加、肉苁蓉、红骨参、凤尾七加5-6倍的水文火煎煮40-50分钟,过滤分离,得药液和药渣;
(2)将蜂蜜与茶叶混合入锅,小火炒制9-10分钟后取出,粉碎,备用;
(3)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;将牛肉表面撒上步骤(2)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,将牛肉取出;
(4)将豆腐渣、花生油混合入锅,大火炒香后倒入3-4倍的水,大火煮沸,然后加入魔芋粉、葡萄干,加热至浓稠后起锅,得酱料;
(5)将药液、步骤(3)所得牛肉与上述工艺未用到的原料混合入锅,加入4-5倍的水,大火煮沸,改用小火焖煮30-40分钟,然后将牛肉取出,淋上酱料,即得。
本发明中的红骨参为唇形科植物长冠鼠尾草的根,凤尾七为景天科植物小丛红景天,以全草入药。
本发明的有益效果为:
本发明的牛肉与茶叶混合烤制,茶香四溢,风味独特,同时,茶叶中所含茶多酚具有抗氧化的作用,搭配本发明中添加的多种中草药,可起到强身健体、抵抗衰老的功效,适合各类人群食用。
具体实施方式
一种茶味卤牛肉,其特征在于由以下重量份(公斤)的原料制成:
牛肉200、桂圆10、蜂蜜3、茶叶20、芦荟汁8、花生油2、魔芋粉10、葡萄干4、豆腐渣10、竹荪9、灵芝2、地骨皮1、剌五加1、肉苁蓉2、红骨参1.5、凤尾七1、酒糟12、面粉60、木鱼石粉8、荷叶适量、香料15、营养保健液20;
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。
所述的茶味卤牛肉的制备方法,包括以下步骤:
(1)将灵芝、地骨皮、剌五加、肉苁蓉、红骨参、凤尾七加5-6倍的水文火煎煮40-50分钟,过滤分离,得药液和药渣;
(2)将蜂蜜与茶叶混合入锅,小火炒制9-10分钟后取出,粉碎,备用;
(3)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;将牛肉表面撒上步骤(2)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,将牛肉取出;
(4)将豆腐渣、花生油混合入锅,大火炒香后倒入3-4倍的水,大火煮沸,然后加入魔芋粉、葡萄干,加热至浓稠后起锅,得酱料;
(5)将药液、步骤(3)所得牛肉与上述工艺未用到的原料混合入锅,加入4-5倍的水,大火煮沸,改用小火焖煮30-40分钟,然后将牛肉取出,淋上酱料,即得。
Claims (2)
1.一种茶味卤牛肉,其特征在于由以下重量份的原料制成:
牛肉200-210、桂圆10-11、蜂蜜3-4、茶叶20-22、芦荟汁8-9、花生油2-3、魔芋粉10-11、葡萄干4-5、豆腐渣10-11、竹荪9-10、灵芝2-3、地骨皮1-1.5、剌五加1-1.3、肉苁蓉2-2.4、红骨参1.5-2、凤尾七1-1.2、酒糟12-14、面粉60-65、木鱼石粉8-10、荷叶适量、香料15-17、营养保健液20-25;
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所述的茶味卤牛肉的制备方法,其特征在于包括以下步骤:
(1)将灵芝、地骨皮、剌五加、肉苁蓉、红骨参、凤尾七加5-6倍的水文火煎煮40-50分钟,过滤分离,得药液和药渣;
(2)将蜂蜜与茶叶混合入锅,小火炒制9-10分钟后取出,粉碎,备用;
(3)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;将牛肉表面撒上步骤(2)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,将牛肉取出;
(4)将豆腐渣、花生油混合入锅,大火炒香后倒入3-4倍的水,大火煮沸,然后加入魔芋粉、葡萄干,加热至浓稠后起锅,得酱料;
(5)将药液、步骤(3)所得牛肉与上述工艺未用到的原料混合入锅,加入4-5倍的水,大火煮沸,改用小火焖煮30-40分钟,然后将牛肉取出,淋上酱料,即得。
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CN105410706A (zh) * | 2015-12-04 | 2016-03-23 | 王克秀 | 一种低油型猪肉渣以及制作方法 |
CN109619443A (zh) * | 2018-12-13 | 2019-04-16 | 河南农业大学 | 利用调理预制牛肉二次加工成酱卤牛肉制品的工艺 |
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CN105410706A (zh) * | 2015-12-04 | 2016-03-23 | 王克秀 | 一种低油型猪肉渣以及制作方法 |
CN109619443A (zh) * | 2018-12-13 | 2019-04-16 | 河南农业大学 | 利用调理预制牛肉二次加工成酱卤牛肉制品的工艺 |
CN109619443B (zh) * | 2018-12-13 | 2022-02-08 | 河南农业大学 | 利用调理预制牛肉二次加工成酱卤牛肉制品的工艺 |
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