CN104366518A - 麻香黑牛肉干及其加工方法 - Google Patents
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Abstract
本发明公开了一种麻香黑牛肉干及其加工方法,其由以下重量份的原料制成:牛肉400-500、黑芝麻10-15、乌梅20-30、黑蒜15-25、黑米60-80、山茱萸8-12、乌饭子叶3-5、化橘红1-2、南瓜藤1-3、梗通草1-2、黄皮核1-2、青刺果油8-15、猴头菇粉1-2、茴香粉0.5-1、食盐10-18、营养保健液适量。本发明制得的麻香黑牛肉干,色泽乌黑均匀,麻香浓脆,引人食欲,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,提高机体抗病体质,延缓衰老,有益人体健康。
Description
技术领域
本发明涉及一种麻香黑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、风味独特的麻香黑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:
一种麻香黑牛肉干,是由以下重量份的原料组成:
牛肉400-500、黑芝麻10-15、乌梅20-30、黑蒜15-25、黑米60-80、山茱萸8-12、乌饭子叶3-5、化橘红1-2、南瓜藤1-3、梗通草1-2、黄皮核1-2、青刺果油8-15、猴头菇粉1-2、茴香粉0.5-1、食盐10-18、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。
所述的麻香黑牛肉干的加工方法,包括以下步骤:
(1)、将牛肉除杂洗净绞制成糜,与食盐揉拌均匀,灌入打通一端竹节的新鲜竹筒内,倒入牛肉糜重量30-40%的营养保健液,腌制4-8天,隔水蒸制熟香,倒出过筛去液,得熟香肉糜;
(2)、将乌饭子叶、化橘红、南瓜藤、梗通草、黄皮核粉碎至20-40目,装入净布袋内封口,与除杂洗净得黑米一同入锅,加水煮至稠粥状,捞出纱布袋,剩余物打制成浆,得黑米保健浆;
(3)、将乌梅、山茱萸除杂处理洗净,得到果肉,入笼蒸制熟香,捣压成泥混合,得果泥;
(4)、将黑蒜、黑芝麻烘干粉碎至20-40目,入锅文火炒制出香,与熟香肉糜、黑米保健浆、果泥及其他剩余原料搅拌均匀,压制切片,放入烤箱烤制熟香,即得。
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:
本发明制得的麻香黑牛肉干,色泽乌黑均匀,麻香浓脆,引人食欲,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,提高机体抗病体质,延缓衰老,有益人体健康。
具体实施方式
一种麻香黑牛肉干,是由以下重量(克)的原料组成:
牛肉500、黑芝麻15、乌梅30、黑蒜25、黑米80、山茱萸12、乌饭子叶5、化橘红2、南瓜藤3、梗通草2、黄皮核2、青刺果油15、猴头菇粉2、茴香粉1、食盐18、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5、党参6、五味子8、香蜂花8、沙棘油20、香菇多糖1、蜂王浆15、益生菌1、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3次水浸提,每次加水量为茶重的12倍,在88℃下浸提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。
所述的麻香黑牛肉干的加工方法,包括以下步骤:
(1)、将牛肉除杂洗净绞制成糜,与食盐揉拌均匀,灌入打通一端竹节的新鲜竹筒内,倒入牛肉糜重量40%的营养保健液,腌制8天,隔水蒸制熟香,倒出过筛去液,得熟香肉糜;
(2)、将乌饭子叶、化橘红、南瓜藤、梗通草、黄皮核粉碎至40目,装入净布袋内封口,与除杂洗净得黑米一同入锅,加水煮至稠粥状,捞出纱布袋,剩余物打制成浆,得黑米保健浆;
(3)、将乌梅、山茱萸除杂处理洗净,得到果肉,入笼蒸制熟香,捣压成泥混合,得果泥;
(4)、将黑蒜、黑芝麻烘干粉碎至40目,入锅文火炒制出香,与熟香肉糜、黑米保健浆、果泥及其他剩余原料搅拌均匀,压制切片,放入烤箱烤制熟香,即得。
Claims (2)
1.一种麻香黑牛肉干,其特征在于,是由以下重量份的原料组成:
牛肉400-500、黑芝麻10-15、乌梅20-30、黑蒜15-25、黑米60-80、山茱萸8-12、乌饭子叶3-5、化橘红1-2、南瓜藤1-3、梗通草1-2、黄皮核1-2、青刺果油8-15、猴头菇粉1-2、茴香粉0.5-1、食盐10-18、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所述的麻香黑牛肉干的加工方法,其特征在于包括以下步骤:
(1)、将牛肉除杂洗净绞制成糜,与食盐揉拌均匀,灌入打通一端竹节的新鲜竹筒内,倒入牛肉糜重量30-40%的营养保健液,腌制4-8天,隔水蒸制熟香,倒出过筛去液,得熟香肉糜;
(2)、将乌饭子叶、化橘红、南瓜藤、梗通草、黄皮核粉碎至20-40目,装入净布袋内封口,与除杂洗净得黑米一同入锅,加水煮至稠粥状,捞出纱布袋,剩余物打制成浆,得黑米保健浆;
(3)、将乌梅、山茱萸除杂处理洗净,得到果肉,入笼蒸制熟香,捣压成泥混合,得果泥;
(4)、将黑蒜、黑芝麻烘干粉碎至20-40目,入锅文火炒制出香,与熟香肉糜、黑米保健浆、果泥及其他剩余原料搅拌均匀,压制切片,放入烤箱烤制熟香,即得。
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CN105410719A (zh) * | 2015-12-10 | 2016-03-23 | 温州雏鹰科技有限公司 | 一种柚皮风味牛肉干及其制备方法 |
CN108685037A (zh) * | 2018-04-28 | 2018-10-23 | 贵州黔味源食品有限公司 | 一种茶香猪肉干及其加工方法 |
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CN105410719A (zh) * | 2015-12-10 | 2016-03-23 | 温州雏鹰科技有限公司 | 一种柚皮风味牛肉干及其制备方法 |
CN108685037A (zh) * | 2018-04-28 | 2018-10-23 | 贵州黔味源食品有限公司 | 一种茶香猪肉干及其加工方法 |
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