CN104305242A - 一种富硒笋香金针牛肉丝及其加工方法 - Google Patents
一种富硒笋香金针牛肉丝及其加工方法 Download PDFInfo
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Abstract
本发明公开了一种富硒笋香金针牛肉丝及其加工方法，由下列原料组成：竹笋、牛肉、猪肉碎肥、山药淀粉、富硒金针菇、泡椒、竹沥、红酒糟、箸叶、木锥花、淡竹叶、绞股蓝、侧柏叶、蒲公英、米醋、米酒、食盐、风味营养液、薏仁油。本发明笋香金针牛肉丝，添加多种药食同源的佐料，调香提味同时，更能促进消化，提高食欲，与其他食材配伍合理；加工工艺简单易行，产品营养丰富均衡，笋香浓郁，肉丝香醇酥脆，风味十足，添加多种中药有益成分，增强保健功效，具有清热解毒、抗菌消炎、抗癌等功效，提高产品保质期，有益人体健康。
Description
技术领域
本发明涉及一种富硒笋香金针牛肉丝及其加工方法，属于食品加工技术领域。
背景技术
肉类食物 或者简称“肉类”，为各种动物身上可供食用的肉及一些其他组织，经过不同程度及方法的加工，成为不同种类的肉类食物,是人类饮食中最重要的一类食物。常见的肉类包括猪肉、牛肉、羊肉以及鸡肉，主要的营养价值是提供蛋白质，同时还提供脂肪及一些矿物质和维生素。
因为肉含有供给生物生存的各种营养，有含有大量的水分，故肉十分容易变质，而且目前肉类食品其加工工艺主要采用鲜制、卤制、腌制后蒸、煮完成，其口感及风味单一，不能满足现在人群对口味多样化，营养丰富化的要求，亟需一种风味型、营养型、保健型等共同发展的肉制食品，迎合市场需求。
发明内容
本发明的目的在于提供一种富硒笋香金针牛肉丝及其加工方法。
本发明采用的技术方案如下：
一种富硒笋香金针牛肉丝，是由以下重量份的原料组成：
竹笋30-50、牛肉450-500、猪肉碎肥10-15、山药淀粉10-20、富硒金针菇30-50、泡椒20-30、竹沥4-6、红酒糟10-15、箸叶2-3、木锥花1-2、淡竹叶2-3、绞股蓝1-3、侧柏叶1-2、蒲公英2-3、米醋25-45、米酒30-40、食盐15-25、风味营养液适量、薏仁油10-15；
所述的保健调味剂由以下重量份的原料组成：蜂花粉3-5、鱼露5-10、马黛茶10-15、红曲米20-25、甜杏仁10-15、榴莲壳20-25、紫苏子3-5、菠萝叶4-6、砂仁5-8、肉蔻3-5、八角2-5、香蜂草2-4、甘菘2-4、打抛叶3-5、高良姜10-20、高汤200-250、葡萄籽油适量；
所述的风味营养液的的制备方法为：a、将紫苏子、菠萝叶、砂仁、肉蔻、八角、香蜂草、甘菘、打抛叶、高良姜分别晒干后破碎至20-60目混合，加入到含有适量葡萄籽油锅内，文火翻炒出香，加粉体8-10倍水大火煎熬30-50分钟，过滤去渣，滤液再浓缩至原体积的30-50%，得浓缩香液；
b、将马黛茶加2-3次水浸提，每次加入水量为茶重10-15倍，在温度为85-94℃下浸提8-15分钟，过滤合并滤液，得马黛茶液；
C、取榴莲壳上的白瓤洗净，与除杂洗净的红曲米、甜杏仁分别在葡萄籽油中浸泡10-15分钟，捞出沥干，入锅炒香合并，加入马黛茶液浸泡1-1.5小时，研磨成浆，加入高汤，文火熬煮25-40分钟，过滤去渣，得汤汁，与浓缩香液及其他剩余原料搅拌均匀，即可。
所述的富硒笋香金针牛肉丝的加工方法，包括以下步骤：
（1）、将牛肉除杂切块洗净，将箸叶、木锥花、淡竹叶、绞股蓝、侧柏叶、蒲公英加水煎煮，过滤去渣，滤液与食盐、泡椒、米酒、红酒糟、竹沥搅拌均匀，加入牛肉块揉拌均匀，紧压密封腌制10-15天，捞出牛肉块冲洗后，切片晒干；
（2）、将鲜嫩竹笋洗净切片，在沸水灼烫3-5分钟，捞出沥干，与猪肉碎肥辗压揉拌，加入米醋浸泡10-15分钟，入笼蒸煮至熟香，待用；
（3）、将富硒金针菇洗净，蒸至熟透，晒干研磨成粉，得金针粉；将晒干牛肉片与1-2倍的风味营养液揉拌均匀，文火熬煮至锅底微干，加入金针粉、步骤（2）熟香物及其他剩余原料，滚揉均匀，经绞碎、揉拌、压制、切丝成型，放入烤箱烤制熟香，即得。
本发明中箸叶属于禾本科竹亚科箬竹属植物的叶子，具有天然的芳香，有较强的抗免氧化、抗菌、抑菌等作用；
木锥花为唇形科植物小齿锥花的根，能够清热解毒，止咳化痰，消炎利尿；
马黛茶为冬青科常绿灌木马黛树叶精制而成，含有丰富的马黛因、绿源酸、芸香甙、单宁酸等成分，维生素多达12种之多及可验出的活性物质高达196种，均是人体所需的营养元素；具有清除胆固醇、降低血脂、抵抗坏血病、预防糖尿病、胃溃疡等功效，更具有促进血液循环、提神醒脑、助眠安神、鼓舞心脏等作用；
榴莲壳为为木棉科植物榴莲的果壳，具有清热降火、补血益气、滋润养阴的功效；
香蜂草为唇形科多年草本植物，有柠檬般清香，可增进食欲、促进消化；
甘菘为一种毛绒绒、黑褐色的根状香料，具有理气止痛、开郁醒脾的作用；
打抛叶是泰国常见的一种香料，味微辣、有特殊香味。入菜去腥、香味很特别、很浓、很醒胃。有解腹胀、肠胃气胀、驱风、化痰的用处。
与现有技术相比，本发明的优点是：
本发明富硒笋香金针牛肉丝，添加多种药食同源的佐料，调香提味同时，更能促进消化，提高食欲，与其他食材配伍合理；加工工艺简单易行，产品营养丰富均衡，笋香浓郁，肉丝香醇酥脆，风味十足，添加多种中药有益成分，增强保健功效，具有清热解毒、抗菌消炎、抗癌等功效，提高产品保质期，有益人体健康。
具体实施方式
一种富硒笋香金针牛肉丝，是由以下重量（克）的原料组成：
竹笋50、牛肉450、猪肉碎肥15、山药淀粉20、富硒金针菇5、泡椒30、竹沥6、红酒糟15、箸叶2、木锥花2、淡竹叶3、绞股蓝3、侧柏叶2、蒲公英3、米醋45、米酒40、食盐25、风味营养液适量、薏仁油15；
所述的保健调味剂由以下重量（克）的原料组成：蜂花粉5、鱼露10、马黛茶12、红曲米20、甜杏仁14、榴莲壳20、紫苏子5、菠萝叶5、砂仁6、肉蔻4、八角3、香蜂草3、甘菘3、打抛叶4、高良姜20、高汤250、葡萄籽油适量；
所述的风味营养液的的制备方法为：a、将紫苏子、菠萝叶、砂仁、肉蔻、八角、香蜂草、甘菘、打抛叶、高良姜分别晒干后破碎至40目混合，加入到含有适量葡萄籽油锅内，文火翻炒出香，加粉体10倍水大火煎熬50分钟，过滤去渣，滤液再浓缩至原体积的30%，得浓缩香液；
b、将马黛茶加3次水浸提，每次加入水量为茶重15倍，在温度为94℃下浸提12分钟，过滤合并滤液，得马黛茶液；
C、取榴莲壳上的白瓤洗净，与除杂洗净的红曲米、甜杏仁分别在葡萄籽油中浸泡15分钟，捞出沥干，入锅炒香合并，加入马黛茶液浸泡1小时，研磨成浆，加入高汤，文火熬煮30分钟，过滤去渣，得汤汁，与浓缩香液及其他剩余原料搅拌均匀，即可。
所述的富硒笋香金针牛肉丝的加工方法，包括以下步骤：
（1）、将牛肉除杂切块洗净，将箸叶、木锥花、淡竹叶、绞股蓝、侧柏叶、蒲公英加水煎煮，过滤去渣，滤液与食盐、泡椒、米酒、红酒糟、竹沥搅拌均匀，加入牛肉块揉拌均匀，紧压密封腌制15天，捞出牛肉块冲洗后，切片晒干；
（2）、将鲜嫩竹笋洗净切片，在沸水灼烫5分钟，捞出沥干，与猪肉碎肥辗压揉拌，加入米醋浸泡15分钟，入笼蒸煮至熟香，待用；
（3）、将富硒金针菇洗净，蒸至熟透，晒干研磨成粉，得金针粉；将晒干牛肉片与2倍的风味营养液揉拌均匀，文火熬煮至锅底微干，加入金针粉、步骤（2）熟香物及其他剩余原料，滚揉均匀，经绞碎、揉拌、压制、切丝成型，放入烤箱烤制熟香，即得。
Claims (2)
1.一种富硒笋香金针牛肉丝，其特征在于，是由以下重量份的原料组成：
竹笋30-50、牛肉450-500、猪肉碎肥10-15、山药淀粉10-20、富硒金针菇30-50、泡椒20-30、竹沥4-6、红酒糟10-15、箸叶2-3、木锥花1-2、淡竹叶2-3、绞股蓝1-3、侧柏叶1-2、蒲公英2-3、米醋25-45、米酒30-40、食盐15-25、风味营养液适量、薏仁油10-15；
所述的保健调味剂由以下重量份的原料组成：蜂花粉3-5、鱼露5-10、马黛茶10-15、红曲米20-25、甜杏仁10-15、榴莲壳20-25、紫苏子3-5、菠萝叶4-6、砂仁5-8、肉蔻3-5、八角2-5、香蜂草2-4、甘菘2-4、打抛叶3-5、高良姜10-20、高汤200-250、葡萄籽油适量；
所述的风味营养液的的制备方法为：a、将紫苏子、菠萝叶、砂仁、肉蔻、八角、香蜂草、甘菘、打抛叶、高良姜分别晒干后破碎至20-60目混合，加入到含有适量葡萄籽油锅内，文火翻炒出香，加粉体8-10倍水大火煎熬30-50分钟，过滤去渣，滤液再浓缩至原体积的30-50%，得浓缩香液；
b、将马黛茶加2-3次水浸提，每次加入水量为茶重10-15倍，在温度为85-94℃下浸提8-15分钟，过滤合并滤液，得马黛茶液；
C、取榴莲壳上的白瓤洗净，与除杂洗净的红曲米、甜杏仁分别在葡萄籽油中浸泡10-15分钟，捞出沥干，入锅炒香合并，加入马黛茶液浸泡1-1.5小时，研磨成浆，加入高汤，文火熬煮25-40分钟，过滤去渣，得汤汁，与浓缩香液及其他剩余原料搅拌均匀，即可。
2.一种如权利要求1所述的富硒笋香金针牛肉丝的加工方法，其特征在于包括以下步骤：
（1）、将牛肉除杂切块洗净，将箸叶、木锥花、淡竹叶、绞股蓝、侧柏叶、蒲公英加水煎煮，过滤去渣，滤液与食盐、泡椒、米酒、红酒糟、竹沥搅拌均匀，加入牛肉块揉拌均匀，紧压密封腌制10-15天，捞出牛肉块冲洗后，切片晒干；
（2）、将鲜嫩竹笋洗净切片，在沸水灼烫3-5分钟，捞出沥干，与猪肉碎肥辗压揉拌，加入米醋浸泡10-15分钟，入笼蒸煮至熟香，待用；
（3）、将富硒金针菇洗净，蒸至熟透，晒干研磨成粉，得金针粉；将晒干牛肉片与1-2倍的风味营养液揉拌均匀，文火熬煮至锅底微干，加入金针粉、步骤（2）熟香物及其他剩余原料，滚揉均匀，经绞碎、揉拌、压制、切丝成型，放入烤箱烤制熟香，即得。
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| CN108902756A (zh) * | 2018-07-24 | 2018-11-30 | 北京草原牧民商贸有限公司 | 一种风干牛肉腌制方法 |
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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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