CN104366433A - 一种润肺健脾紫薯牛肉酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种润肺健脾紫薯牛肉酱,由下列重量份的原料制成:紫薯90-110、豆瓣15-20、青椒10-15、蜂蜜20-25、营养添加剂7-8、薄荷糖3-4、丝瓜粉6-7、茶干5-6、鸭油2-3、鲜牛肉10-15、干花豆8-9、螺旋藻4-5、木瓜瓤8-9、鸡肉8-10、香油7-9、黑芝麻糊10-12、竹茹1.5-2、冬瓜子2.8-3.3、耳水苋2.1-2.7、巴戟天2.2-3、柳白皮2-2.3;本发明的紫薯口感丰富,还含有多种保健成分,加入了耳水苋、冬瓜子、柳白皮等成分,具有很好的健脾利湿、行气散瘀、润肺化痰、消肿止痛等作用,赋予了本发明紫薯很好的保健作用。
Description
技术领域
本发明涉及一种保健紫薯,尤其涉及一种润肺健脾紫薯牛肉酱及其制备方法。
背景技术
紫薯具有普通红薯的营养成分外,还富含硒元素、铁元素和花青素。在日本国家蔬菜癌症研究中心公布的抗癌蔬菜中名列榜首。另外,紫薯还可去皮烘干粉碎后加工成粉,色泽美观,营养丰富,是极好的食品加工原料,可作为各种糕点的主料或配料。同时紫红薯还将成为花青素的主要原料之一。紫薯从茎尖嫩叶到薯块,均具有一定保健功能,是当前无公害、绿色、有机食品中的食品。高营养且具有一定的养生保健的紫薯及其加工类食品越来越受到消费者的青睐,可是市场上的紫薯及其加工类食品已经不能够满足人们的日常需求,因此增加紫薯以及深加工食品的口感以及保健价值正在成为主题。
发明内容
本发明克服了现有技术中的不足,提供了一种润肺健脾紫薯牛肉酱及其制备方法。
本发明是通过以下技术方案实现的:
一种润肺健脾紫薯牛肉酱,由下列重量份的原料制成:
紫薯90-110、豆瓣15-20、青椒10-15、蜂蜜20-25、营养添加剂7-8、薄荷糖3-4、丝瓜粉6-7、茶干5-6、鸭油2-3、鲜牛肉10-15、干花豆8-9、螺旋藻4-5、木瓜瓤8-9、鸡肉8-10、香油7-9、黑芝麻糊10-12、竹茹1.5-2、冬瓜子2.8-3.3、耳水苋2.1-2.7、巴戟天2.2-3、柳白皮2-2.3;
所述营养添加剂由下列重量份原料制成:
玉蝴蝶2.7-3.3、金盏花1.9-2.8、龙眼壳2-3、黄芪叶2.2-3.3、龙须酥7-9、活虾10-13、面粉13-15、葡萄籽油1-2,料酒、米醋适量;
制备方法为:(1)玉蝴蝶、金盏花、龙眼壳、黄芪叶洗净烘干研磨得粉,用6-7倍水浸煮后浓缩,滤得提取液,得药汁;
(2)龙须酥磨粉,活虾去头剥壳得虾仁,倒入烧热的葡萄籽油,混合翻炒2-3分钟,取出沥干拌入料酒、米醋混合均匀,用纱布包好,用擀面杖锤打成泥状,取出拌入龙须酥粉,置于阳光下晒1-2小时,取回待用;
(3)面粉用药汁揉成面团,取面团包裹虾泥,得到多个均匀大小的面团,将面团置于笼屉上上锅隔水蒸熟,再移入烤箱烘烤10-15分钟,取出面团,去掉面团表层一层坚硬部分,再混合剁碎,即得。
一种润肺健脾紫薯牛肉酱的制备方法,包括以下步骤:
(1)将竹茹、冬瓜子、耳水苋、巴戟天、柳白皮用6-9倍量的水浸提后浓缩,得到中药汁;紫薯切片刷上蜂蜜,上锅隔水蒸熟后,取出捣碎待用,得紫薯泥;
(2)螺旋藻切碎,干花豆用水浸泡7-8小时,隔水蒸熟后捣碎,拌入螺旋藻碎、鸭油,上烤炉烘烤7-8分钟,取出混合剁碎;
(3)薄荷糖用2-3倍温水化开,鲜牛肉切片,兑薄荷糖水混合腌渍1-2小时,取出鲜牛肉片,置于木瓜瓤上,共同上锅用中药汁熏蒸至肉熟,取出切碎待用;
(4)茶干切薄片,与鸡肉混合,刷黑芝麻糊与丝瓜粉的混合物,入锅煎炸10-15秒,取出剁碎;豆瓣、青椒混合切碎,置于漏勺中,用烧滚的香油浇于豆瓣青椒碎上,沥干待用;
(5)将紫薯泥与步骤(2)、(3)、(4)所得物料以及剩余物料混合倒入锅中,加适量的水搅拌均匀,大火煮沸后小火继续加热10-15分钟,即得。
本发明的优点是:
本发明的紫薯口感丰富,还含有多种保健成分,加入了耳水苋、冬瓜子、柳白皮等成分,具有很好的健脾利湿、行气散瘀、润肺化痰、消肿止痛等作用,赋予了本发明紫薯很好的保健作用。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种润肺健脾紫薯牛肉酱,由下列重量份(斤)的原料制成:
紫薯110、豆瓣20、青椒15、蜂蜜25、营养添加剂8、薄荷糖4、丝瓜粉7、茶干6、鸭油3、鲜牛肉15、干花豆9、螺旋藻5、木瓜瓤8、鸡肉10、香油9、黑芝麻糊12、竹茹2、冬瓜子3.3、耳水苋2.7、巴戟天2.2、柳白皮2.3;
所述营养添加剂由下列重量份原料制成:
玉蝴蝶2.7、金盏花1.9、龙眼壳2、黄芪叶2.2、龙须酥7-9、活虾10、面粉15、葡萄籽油2,料酒、米醋适量;
制备方法为:(1)玉蝴蝶、金盏花、龙眼壳、黄芪叶洗净烘干研磨得粉,用7倍水浸煮后浓缩,滤得提取液,得药汁;
(2)龙须酥磨粉,活虾去头剥壳得虾仁,倒入烧热的葡萄籽油,混合翻炒2分钟,取出沥干拌入料酒、米醋混合均匀,用纱布包好,用擀面杖锤打成泥状,取出拌入龙须酥粉,置于阳光下晒2小时,取回待用;
(3)面粉用药汁揉成面团,取面团包裹虾泥,得到多个均匀大小的面团,将面团置于笼屉上上锅隔水蒸熟,再移入烤箱烘烤15分钟,取出面团,去掉面团表层一层坚硬部分,再混合剁碎,即得。
一种润肺健脾紫薯牛肉酱的制备方法,包括以下步骤:
(1)将竹茹、冬瓜子、耳水苋、巴戟天、柳白皮用9倍量的水浸提后浓缩,得到中药汁;紫薯切片刷上蜂蜜,上锅隔水蒸熟后,取出捣碎待用,得紫薯泥;
(2)螺旋藻切碎,干花豆用水浸泡7小时,隔水蒸熟后捣碎,拌入螺旋藻碎、鸭油,上烤炉烘烤7分钟,取出混合剁碎;
(3)薄荷糖用2倍温水化开,鲜牛肉切片,兑薄荷糖水混合腌渍2小时,取出鲜牛肉片,置于木瓜瓤上,共同上锅用中药汁熏蒸至肉熟,取出切碎待用;
(4)茶干切薄片,与鸡肉混合,刷黑芝麻糊与丝瓜粉的混合物,入锅煎炸15秒,取出剁碎;豆瓣、青椒混合切碎,置于漏勺中,用烧滚的香油浇于豆瓣青椒碎上,沥干待用;
(5)将紫薯泥与步骤(2)、(3)、(4)所得物料以及剩余物料混合倒入锅中,加适量的水搅拌均匀,大火煮沸后小火继续加热15分钟,即得。
Claims (2)
1.一种润肺健脾紫薯牛肉酱,其特征在于由下列重量份的原料制成:
紫薯90-110、豆瓣15-20、青椒10-15、蜂蜜20-25、营养添加剂7-8、薄荷糖3-4、丝瓜粉6-7、茶干5-6、鸭油2-3、鲜牛肉10-15、干花豆8-9、螺旋藻4-5、木瓜瓤8-9、鸡肉8-10、香油7-9、黑芝麻糊10-12、竹茹1.5-2、冬瓜子2.8-3.3、耳水苋2.1-2.7、巴戟天2.2-3、柳白皮2-2.3;
所述营养添加剂由下列重量份原料制成:
玉蝴蝶2.7-3.3、金盏花1.9-2.8、龙眼壳2-3、黄芪叶2.2-3.3、龙须酥7-9、活虾10-13、面粉13-15、葡萄籽油1-2,料酒、米醋适量;
制备方法为:(1)玉蝴蝶、金盏花、龙眼壳、黄芪叶洗净烘干研磨得粉,用6-7倍水浸煮后浓缩,滤得提取液,得药汁;
(2)龙须酥磨粉,活虾去头剥壳得虾仁,倒入烧热的葡萄籽油,混合翻炒2-3分钟,取出沥干拌入料酒、米醋混合均匀,用纱布包好,用擀面杖锤打成泥状,取出拌入龙须酥粉,置于阳光下晒1-2小时,取回待用;
(3)面粉用药汁揉成面团,取面团包裹虾泥,得到多个均匀大小的面团,将面团置于笼屉上上锅隔水蒸熟,再移入烤箱烘烤10-15分钟,取出面团,去掉面团表层一层坚硬部分,再混合剁碎,即得。
2.根据权利要求1所述的一种润肺健脾紫薯牛肉酱的制备方法,其特征在于包括以下步骤:
(1)将竹茹、冬瓜子、耳水苋、巴戟天、柳白皮用6-9倍量的水浸提后浓缩,得到中药汁;紫薯切片刷上蜂蜜,上锅隔水蒸熟后,取出捣碎待用,得紫薯泥;
(2)螺旋藻切碎,干花豆用水浸泡7-8小时,隔水蒸熟后捣碎,拌入螺旋藻碎、鸭油,上烤炉烘烤7-8分钟,取出混合剁碎;
(3)薄荷糖用2-3倍温水化开,鲜牛肉切片,兑薄荷糖水混合腌渍1-2小时,取出鲜牛肉片,置于木瓜瓤上,共同上锅用中药汁熏蒸至肉熟,取出切碎待用;
(4)茶干切薄片,与鸡肉混合,刷黑芝麻糊与丝瓜粉的混合物,入锅煎炸10-15秒,取出剁碎;豆瓣、青椒混合切碎,置于漏勺中,用烧滚的香油浇于豆瓣青椒碎上,沥干待用;
(5)将紫薯泥与步骤(2)、(3)、(4)所得物料以及剩余物料混合倒入锅中,加适量的水搅拌均匀,大火煮沸后小火继续加热10-15分钟,即得。
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