CN104366515A - 紫薯豆香牛肉干及其加工方法 - Google Patents
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Abstract
本发明公开了一种紫薯豆香牛肉干及其加工方法，其由以下重量份的原料制成：牛肉350-500、紫薯35-70、黑土豆20-40、黑豆30-50、番茄籽10-15、泡椒10-15、米酒30-50、辣椒粉5-8、旋花根2-3、柑叶1-2、墨角兰2-3、黄瓜香1-2、亚麻籽2-3、食盐10-20、营养保健液适量。本发明制得的紫薯豆香牛肉干，香辣脆嫩，美味爽口，风味独特，营养丰富均衡，保健价值高，能够促进消化吸收，增强机体免疫功能，恢复正常代谢功能，预防癌症，护心健脑，延缓衰老，有益人体健康。
Description
技术领域
本发明涉及一种紫薯豆香牛肉干及其加工方法，属于食品加工技术领域。
背景技术
肉类制品是人们日常生活中必须的食品，肉的种类很多，现在我们大家普遍食用的有猪肉、羊肉、牛肉等，品种比较单调，而且新鲜的肉类保存时间比较短。肉干是将肉类腌制加工得到，因其易保存、食用方便，深受人们的喜爱，但传统肉干，由于原料单一，不能满足人们对肉干食品的风味性、特色性、营养性的综合要求，一种营养物质丰富、保健价值高、口感好、风味独特的肉干制品，急需开发生产，满足市场需求。
发明内容
本发明的目的在于提供一种营养物质丰富、保健价值高、口感好、风味独特的紫薯豆香牛肉干及其加工方法，迎合更多消费者的需要。
为实现上述目的，本发明采用的技术方案如下：
一种紫薯豆香牛肉干，是由以下重量份的原料组成：
牛肉350-500、紫薯35-70、黑土豆20-40、黑豆30-50、番茄籽10-15、泡椒10-15、米酒30-50、辣椒粉5-8、旋花根2-3、柑叶1-2、墨角兰2-3、黄瓜香1-2、亚麻籽2-3、食盐10-20、营养保健液适量；
所述的营养保健液由以下重量份的原料组成：马黛茶10-20、洋菊花8-10、菟丝子3-5、灵芝孢子粉3-5、党参4-6、五味子6-8、香蜂花5-8、沙棘油20-30、香菇多糖1-2、蜂王浆10-15、益生菌1-2、米酒200-250；
所述的营养调味剂的的制备方法为：
a、将洋菊花、菟丝子、党参、五味子、香蜂花除杂洗净后烘干，超微粉碎，与灵芝孢子粉一并倒入米酒中，搅拌均匀，密封静置7-10天，液渣分离，滤渣加3-5倍水煎煮，过滤去渣，滤液浓缩至膏状，与浸泡液混合均匀，得药酒；
b、将马黛茶加2-3次水浸提，每次加水量为茶重的8-12倍，在85-92℃下浸提5-10分钟，过滤合并滤液，得马黛茶汁；
c、将药酒、马黛茶汁与其他剩余原料搅拌均匀，即得。
所述的紫薯豆香牛肉干的加工方法，包括以下步骤：
（1）、将牛肉除杂切制成片洗净，将泡椒洗净切末，与食盐、牛肉片揉拌均匀，塞入打通竹节的新鲜竹筒内，同时灌入牛肉片重的25-40%的营养保健液，封口腌制8-12天，启封隔水蒸制熟香，倒出过筛，得香辣牛肉片；
（2）、将旋花根、柑叶、墨角兰、黄瓜香、亚麻籽粉碎至10-20目，加水煎煮，过滤去渣，滤液喷雾干燥，得保健粉；
（3）、将紫薯、黑土豆分别去皮切片蒸熟，捣压成泥，得薯香豆泥；
（4）、黑豆、番茄籽放入米醋中浸泡10-20分钟，捞出沥干，破碎成颗粒混合，与米酒混合，入锅焖煮至微干，经膨化机膨化研磨成粉，得黑豆粉；
（5）、将香辣牛肉片、保健粉、熟香豆泥、黑豆粉及其他剩余原料滚揉均匀，经压制、切片，放入烤箱烤制熟香，即可。
上述的营养保健液中，马黛茶富含196种活性元素，11种多酚类物质，以及多种人体所需的氨基酸与不饱和脂肪酸，并独有绿源酸、芸香甙等营养成分，能松弛平滑肌、改善呼吸、保护心肌、增加胆汁分泌、利尿通便、清除胆固醇、改善血液循环、抗氧化、抗过敏、促进自身组织修复与内稳态调节；具有预防单纯性肥胖、高脂血症、慢性疲劳综合症、抑郁症、坏血病、胃溃疡、缺铁性贫血等多种用途；还添加多种有益中药成分，具有健脾补肾、养肝明目、补益肺气、健胃消食、抗菌、抗疲劳的功效，增强免疫系统的机能，促进机体新陈代谢；益生菌能够促进发酵，肉质更加鲜嫩，缩短腌制时间；以米酒、沙棘油为载体，丰富营养同时，容易浸润肉质中，提高肉质营养保健价值。
本发明的有益效果：
本发明制得的紫薯豆香牛肉干，香辣脆嫩，美味爽口，风味独特，营养丰富均衡，保健价值高，能够促进消化吸收，增强机体免疫功能，恢复正常代谢功能，预防癌症，护心健脑，延缓衰老，有益人体健康。
具体实施方式
一种紫薯豆香牛肉干，是由以下重量（克）的原料组成：
牛肉500、紫薯70、黑土豆40、黑豆50、番茄籽15、泡椒15、米酒50、辣椒粉6、旋花根3、柑叶2、墨角兰3、黄瓜香2、亚麻籽3、食盐20、营养保健液适量；
所述的营养保健液由以下重量（克）的原料组成：马黛茶18、洋菊花10、菟丝子5、灵芝孢子粉4、党参6、五味子8、香蜂花6、沙棘油20、香菇多糖1、蜂王浆15、益生菌2、米酒250；
所述的营养调味剂的的制备方法为：
a、将洋菊花、菟丝子、党参、五味子、香蜂花除杂洗净后烘干，超微粉碎，与灵芝孢子粉一并倒入米酒中，搅拌均匀，密封静置10天，液渣分离，滤渣加5倍水煎煮，过滤去渣，滤液浓缩至膏状，与浸泡液混合均匀，得药酒；
b、将马黛茶加2-3次水浸提，每次加水量为茶重的12倍，在88℃下浸提8分钟，过滤合并滤液，得马黛茶汁；
c、将药酒、马黛茶汁与其他剩余原料搅拌均匀，即得。
所述的紫薯豆香牛肉干的加工方法，包括以下步骤：
（1）、将牛肉除杂切制成片洗净，将泡椒洗净切末，与食盐、牛肉片揉拌均匀，塞入打通竹节的新鲜竹筒内，同时灌入牛肉片重的40%的营养保健液，封口腌制12天，启封隔水蒸制熟香，倒出过筛，得香辣牛肉片；
（2）、将旋花根、柑叶、墨角兰、黄瓜香、亚麻籽粉碎至20目，加水煎煮，过滤去渣，滤液喷雾干燥，得保健粉；
（3）、将紫薯、黑土豆分别去皮切片蒸熟，捣压成泥，得薯香豆泥；
（4）、黑豆、番茄籽放入米醋中浸泡20分钟，捞出沥干，破碎成颗粒混合，与米酒混合，入锅焖煮至微干，经膨化机膨化研磨成粉，得黑豆粉；
（5）、将香辣牛肉片、保健粉、熟香豆泥、黑豆粉及其他剩余原料滚揉均匀，经压制、切片，放入烤箱烤制熟香，即可。
Claims (2)
1.一种紫薯豆香牛肉干，其特征在于，是由以下重量份的原料组成：
牛肉350-500、紫薯35-70、黑土豆20-40、黑豆30-50、番茄籽10-15、泡椒10-15、米酒30-50、辣椒粉5-8、旋花根2-3、柑叶1-2、墨角兰2-3、黄瓜香1-2、亚麻籽2-3、食盐10-20、营养保健液适量；
所述的营养保健液由以下重量份的原料组成：马黛茶10-20、洋菊花8-10、菟丝子3-5、灵芝孢子粉3-5、党参4-6、五味子6-8、香蜂花5-8、沙棘油20-30、香菇多糖1-2、蜂王浆10-15、益生菌1-2、米酒200-250；
所述的营养调味剂的的制备方法为：
a、将洋菊花、菟丝子、党参、五味子、香蜂花除杂洗净后烘干，超微粉碎，与灵芝孢子粉一并倒入米酒中，搅拌均匀，密封静置7-10天，液渣分离，滤渣加3-5倍水煎煮，过滤去渣，滤液浓缩至膏状，与浸泡液混合均匀，得药酒；
b、将马黛茶加2-3次水浸提，每次加水量为茶重的8-12倍，在85-92℃下浸提5-10分钟，过滤合并滤液，得马黛茶汁；
c、将药酒、马黛茶汁与其他剩余原料搅拌均匀，即得。
2.一种如权利要求1所述的紫薯豆香牛肉干的加工方法，其特征在于包括以下步骤：
（1）、将牛肉除杂切制成片洗净，将泡椒洗净切末，与食盐、牛肉片揉拌均匀，塞入打通竹节的新鲜竹筒内，同时灌入牛肉片重的25-40%的营养保健液，封口腌制8-12天，启封隔水蒸制熟香，倒出过筛，得香辣牛肉片；
（2）、将旋花根、柑叶、墨角兰、黄瓜香、亚麻籽粉碎至10-20目，加水煎煮，过滤去渣，滤液喷雾干燥，得保健粉；
（3）、将紫薯、黑土豆分别去皮切片蒸熟，捣压成泥，得薯香豆泥；
（4）、黑豆、番茄籽放入米醋中浸泡10-20分钟，捞出沥干，破碎成颗粒混合，与米酒混合，入锅焖煮至微干，经膨化机膨化研磨成粉，得黑豆粉；
（5）、将香辣牛肉片、保健粉、熟香豆泥、黑豆粉及其他剩余原料滚揉均匀，经压制、切片，放入烤箱烤制熟香，即可。
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