CN104305243A - 一种富硒五香牛肉干及其加工方法 - Google Patents
一种富硒五香牛肉干及其加工方法 Download PDFInfo
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Abstract
本发明公开了一种富硒五香牛肉干及其加工方法，由下列重量份的原料组成：牛肉500-550、富硒紫糯米30-50、黑番茄30-50、葛粉10-15、奶粉3-5、五味子粉5-8、五香粉10-25、姜汁10-15、葱白15-20、椒盐5-15、扁豆花1-3、金露梅1-2、莱菔子1-2、鸡内金2-3、川穹1-2、没食子1-2、薏仁油8-15、风味营养液适量。本发明五香牛肉干，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；步骤简单，得到牛肉干，肉质酥嫩坚韧，具有五香风味，香浓爽口，营养丰富均衡，各种人群均可食用，能够健胃消食，提神益脑。
Description
技术领域
本发明涉及一种富硒五香牛肉干及其加工方法，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五香牛肉干及其加工方法。
本发明采用的技术方案如下：
一种富硒五香牛肉干，是由以下重量份的原料组成：
牛肉500-550、富硒紫糯米30-50、黑番茄30-50、葛粉10-15、奶粉3-5、五味子粉5-8、五香粉10-25、姜汁10-15、葱白15-20、椒盐5-15、扁豆花1-3、金露梅1-2、莱菔子1-2、鸡内金2-3、川穹1-2、没食子1-2、薏仁油8-15、风味营养液适量；
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。
所述的富硒五香牛肉干的加工方法，包括以下步骤：
（1）、将牛肉除杂洗净切块，放置清水中浸泡12-18小时，除去血水，将扁豆花、金露梅、莱菔子、鸡内金、川穹、没食子入锅，加牛肉块4-6倍水煮沸，放入牛肉块，文火焖煮45-60分钟，捞出牛肉块冲洗干净，在切制成2-3毫米厚片状，得牛肉片；
（2）、将鲜嫩富硒紫糯米、黑番茄除杂洗净，放入果浆机，加3-5倍水打制成浆，得到果蔬浆，将奶粉与4-6倍沸水搅拌溶解，与果蔬浆搅拌均匀，在50-70℃焖润20-30分钟，得浆液；
（3）、将牛肉片放置在风味营养液浸泡10-15分钟，捞出沥干余液，蒸至熟透待用；
（4）、将五味子粉、五香粉、椒盐混合，文火翻炒出香，加入其他剩余原料及浆液，搅拌成浆糊，均匀刷涂牛肉片表面，热风风干表面，切制成2-4厘米见方肉块，放入烤箱烤制熟香，即得。
本发明中金露梅蔷薇科委陵菜属，具有清暑、益脑清心、健胃消食的功效；
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：
本发明富硒五香牛肉干，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；步骤简单，得到牛肉干，肉质酥嫩坚韧，具有五香风味，香浓爽口，营养丰富均衡，各种人群均可食用，能够健胃消食，提神益脑。
具体实施方式
一种富硒五香牛肉干，是由以下重量份的原料组成：
牛肉550、富硒紫糯米50、黑番茄50、葛粉15、奶粉5、五味子粉6、五香粉25、姜汁15、葱白20、椒盐15、扁豆花2、金露梅2、莱菔子2、鸡内金3、川穹2、没食子1、薏仁油15、风味营养液适量；
所述的保健调味剂由以下重量份的原料组成：蜂花粉5、鱼露10、马黛茶15、红曲米25、甜杏仁15、榴莲壳25、紫苏子5、菠萝叶6、砂仁6、肉蔻5、八角4、香蜂草3、甘菘2、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12倍，在温度为88℃下浸提10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。
所述的富硒五香牛肉干的加工方法，包括以下步骤：
（1）、将牛肉除杂洗净切块，放置清水中浸泡18小时，除去血水，将扁豆花、金露梅、莱菔子、鸡内金、川穹、没食子入锅，加牛肉块5倍水煮沸，放入牛肉块，文火焖煮50分钟，捞出牛肉块冲洗干净，在切制成2-3毫米厚片状，得牛肉片；
（2）、将鲜嫩富硒紫糯米、黑番茄除杂洗净，放入果浆机，加5倍水打制成浆，得到果蔬浆，将奶粉与4-6倍沸水搅拌溶解，与果蔬浆搅拌均匀，在60℃焖润30分钟，得浆液；
（3）、将牛肉片放置在风味营养液浸泡15分钟，捞出沥干余液，蒸至熟透待用；
（4）、将五味子粉、五香粉、椒盐混合，文火翻炒出香，加入其他剩余原料及浆液，搅拌成浆糊，均匀刷涂牛肉片表面，热风风干表面，切制成3厘米见方肉块，放入烤箱烤制熟香，即得。
Claims (2)
1.一种富硒五香牛肉干，其特征在于，是由以下重量份的原料组成：
牛肉500-550、富硒紫糯米30-50、黑番茄30-50、葛粉10-15、奶粉3-5、五味子粉5-8、五香粉10-25、姜汁10-15、葱白15-20、椒盐5-15、扁豆花1-3、金露梅1-2、莱菔子1-2、鸡内金2-3、川穹1-2、没食子1-2、薏仁油8-15、风味营养液适量；
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所述的富硒五香牛肉干的加工方法，其特征在于包括以下步骤：
（1）、将牛肉除杂洗净切块，放置清水中浸泡12-18小时，除去血水，将扁豆花、金露梅、莱菔子、鸡内金、川穹、没食子入锅，加牛肉块4-6倍水煮沸，放入牛肉块，文火焖煮45-60分钟，捞出牛肉块冲洗干净，在切制成2-3毫米厚片状，得牛肉片；
（2）、将鲜嫩富硒紫糯米、黑番茄除杂洗净，放入果浆机，加3-5倍水打制成浆，得到果蔬浆，将奶粉与4-6倍沸水搅拌溶解，与果蔬浆搅拌均匀，在50-70℃焖润20-30分钟，得浆液；
（3）、将牛肉片放置在风味营养液浸泡10-15分钟，捞出沥干余液，蒸至熟透待用；
（4）、将五味子粉、五香粉、椒盐混合，文火翻炒出香，加入其他剩余原料及浆液，搅拌成浆糊，均匀刷涂牛肉片表面，热风风干表面，切制成2-4厘米见方肉块，放入烤箱烤制熟香，即得。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054089A (zh) * | 2015-08-20 | 2015-11-18 | 西北民族大学 | 一种番茄味的清真发酵风干牦牛肉及其制备方法 |
| CN105533463A (zh) * | 2015-12-10 | 2016-05-04 | 温州雏鹰科技有限公司 | 一种红曲茶香风味牛肉干及其制备方法 |
| CN107535861A (zh) * | 2017-09-27 | 2018-01-05 | 贵州可绿色食品有限公司 | 一种风味牛肉干及其加工方法 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054089A (zh) * | 2015-08-20 | 2015-11-18 | 西北民族大学 | 一种番茄味的清真发酵风干牦牛肉及其制备方法 |
| CN105533463A (zh) * | 2015-12-10 | 2016-05-04 | 温州雏鹰科技有限公司 | 一种红曲茶香风味牛肉干及其制备方法 |
| CN107535861A (zh) * | 2017-09-27 | 2018-01-05 | 贵州可绿色食品有限公司 | 一种风味牛肉干及其加工方法 |
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