CN104366521A - 花香牛肉干及其加工方法 - Google Patents
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Abstract
本发明公开了一种花香牛肉干及其加工方法，其由以下重量份的原料制成：牛肉300-450、山楂果20-40、糯米汁20-30、火龙果果皮10-15、荷花粉8-15、金银花4-6、金花茶花3-5、桂花4-6、冰糖10-15、蜂蜜10-20、三花酒30-60、食盐15-25、营养保健液适量、葵花籽油适量。本发明制得的花香牛肉干，花香清心，甜美醇厚，脆嫩鲜美，风味独特，保健价值高，能够促进消化吸收，提高机体免疫功能同时，能够醒脑提神，补虚除烦，增强机体抗疲劳作用，有益人体健康。
Description
技术领域
本发明涉及一种花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、风味独特的花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：
一种花香牛肉干，是由以下重量份的原料组成：
牛肉300-450、山楂果20-40、糯米汁20-30、火龙果果皮10-15、荷花粉8-15、金银花4-6、金花茶花3-5、桂花4-6、冰糖10-15、蜂蜜10-20、三花酒30-60、食盐15-25、营养保健液适量、葵花籽油适量；
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。
所述的花香牛肉干的加工方法，包括以下步骤：
（1）、将金银花、金花茶花、桂花除杂干净烘干研磨成粉，文火炒制出香，加入冰糖及适量水焖煮至稠膏状，加入蜂蜜搅拌均匀，得花香蜜；
（2）、将牛肉除杂切块洗净，与食盐揉拌均匀，与牛肉块20-30%的营养保健液一并灌入长为30-50厘米新竹节内，封住端口，静置7-10天，揭开封口，蒸制熟香，倒出肉块，沥干切片风干，得香嫩牛肉片；
（3）、将山楂果去除果核洗净，火龙果果皮洗净切丝，放入三花酒中浸泡5-7天，入罐加热至沸，加入糯米汁，熬煮至稠，打制成浆，压滤去渣，加入荷花粉搅拌均匀，得香糯液；
（4）、将香嫩牛肉片、香糯液、花香蜜揉拌浸润均匀，隔水焖蒸至液汁收干，再均匀刷涂葵花籽油，放入烘箱，烘烤至干香，冷却、入袋、灭菌、包装，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：
本发明制得的花香牛肉干，花香清心，甜美醇厚，脆嫩鲜美，风味独特，保健价值高，能够促进消化吸收，提高机体免疫功能同时，能够醒脑提神，补虚除烦，增强机体抗疲劳作用，有益人体健康。
具体实施方式
一种花香牛肉干，是由以下重量（克）的原料组成：
牛肉450、山楂果40、糯米汁30、火龙果果皮15、荷花粉15、金银花6、金花茶花5、桂花6、冰糖15、蜂蜜20、三花酒60、食盐25、营养保健液适量、葵花籽油适量；
所述的营养保健液由以下重量（克）的原料组成：马黛茶15、洋菊花10、菟丝子5、灵芝孢子粉5、党参6、五味子8、香蜂花6、沙棘油30、香菇多糖2、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3次水浸提，每次加水量为茶重的12倍，在85℃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。
所述的花香牛肉干的加工方法，包括以下步骤：
（1）、将金银花、金花茶花、桂花除杂干净烘干研磨成粉，文火炒制出香，加入冰糖及适量水焖煮至稠膏状，加入蜂蜜搅拌均匀，得花香蜜；
（2）、将牛肉除杂切块洗净，与食盐揉拌均匀，与牛肉块30%的营养保健液一并灌入长为50厘米新竹节内，封住端口，静置10天，揭开封口，蒸制熟香，倒出肉块，沥干切片风干，得香嫩牛肉片；
（3）、将山楂果去除果核洗净，火龙果果皮洗净切丝，放入三花酒中浸泡7天，入罐加热至沸，加入糯米汁，熬煮至稠，打制成浆，压滤去渣，加入荷花粉搅拌均匀，得香糯液；
（4）、将香嫩牛肉片、香糯液、花香蜜揉拌浸润均匀，隔水焖蒸至液汁收干，再均匀刷涂葵花籽油，放入烘箱，烘烤至干香，冷却、入袋、灭菌、包装，即得。
Claims (2)
1.一种花香牛肉干，其特征在于，是由以下重量份的原料组成：
牛肉300-450、山楂果20-40、糯米汁20-30、火龙果果皮10-15、荷花粉8-15、金银花4-6、金花茶花3-5、桂花4-6、冰糖10-15、蜂蜜10-20、三花酒30-60、食盐15-25、营养保健液适量、葵花籽油适量；
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所述的花香牛肉干的加工方法，其特征在于包括以下步骤：
（1）、将金银花、金花茶花、桂花除杂干净烘干研磨成粉，文火炒制出香，加入冰糖及适量水焖煮至稠膏状，加入蜂蜜搅拌均匀，得花香蜜；
（2）、将牛肉除杂切块洗净，与食盐揉拌均匀，与牛肉块20-30%的营养保健液一并灌入长为30-50厘米新竹节内，封住端口，静置7-10天，揭开封口，蒸制熟香，倒出肉块，沥干切片风干，得香嫩牛肉片；
（3）、将山楂果去除果核洗净，火龙果果皮洗净切丝，放入三花酒中浸泡5-7天，入罐加热至沸，加入糯米汁，熬煮至稠，打制成浆，压滤去渣，加入荷花粉搅拌均匀，得香糯液；
（4）、将香嫩牛肉片、香糯液、花香蜜揉拌浸润均匀，隔水焖蒸至液汁收干，再均匀刷涂葵花籽油，放入烘箱，烘烤至干香，冷却、入袋、灭菌、包装，即得。
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| CN107334074A (zh) * | 2017-08-23 | 2017-11-10 | 董莉 | 一种易于消化的风味牛肉干及其制备方法 |
| CN107950920A (zh) * | 2017-12-13 | 2018-04-24 | 宿州市百汇食品有限公司 | 一种保健牛排 |
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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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| 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 |
| CN107334074A (zh) * | 2017-08-23 | 2017-11-10 | 董莉 | 一种易于消化的风味牛肉干及其制备方法 |
| CN107950920A (zh) * | 2017-12-13 | 2018-04-24 | 宿州市百汇食品有限公司 | 一种保健牛排 |
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