CN104413427A - 一种爆炒牛肉丁及制备方法 - Google Patents

一种爆炒牛肉丁及制备方法 Download PDF

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Publication number
CN104413427A
CN104413427A CN201310388113.9A CN201310388113A CN104413427A CN 104413427 A CN104413427 A CN 104413427A CN 201310388113 A CN201310388113 A CN 201310388113A CN 104413427 A CN104413427 A CN 104413427A
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beef
ginger
starch
vegetable oil
monosodium glutamate
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CN201310388113.9A
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李秋雯
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Individual
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Individual
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Priority to CN201310388113.9A priority Critical patent/CN104413427A/zh
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

一种爆炒牛肉丁及制备方法，本发明涉及一种牛肉加工食品。属于食品加工领域。牛肉富含蛋白质，对生长发育及术后调养特别适宜，但牛肉有膻味，不宜食用太多且不易消化。本发明及有效的避免了牛肉营养的流失，而且易于吸收，无膻味，适合于老少儿童使用。食材由生牛肉，鸡蛋，淀粉，胡萝卜，青椒，姜，葱，食盐，味精，植物油组成。

Description

一种爆炒牛肉丁及制备方法
技术领域
本发明涉及一种食品加工方法，特别涉及一种爆炒牛肉丁及制备方法。
背景技术
牛肉营养丰富，富含蛋白质，但牛肉有膻味，不宜食用太多且不易消化；本发明为了避免上述不足将其剁成馅，上火蒸，使其营养成分易于吸收；胡萝卜味甜，含丰富的胡萝卜素，青椒可抗癌，还可以破除牛肉的膻味，使其香而不腻。
发明内容
.本发明避免了牛肉单一的吃法，专门为老少手术后病人食用。
爆炒牛肉丁包括下列组份：生牛肉200-250份，鸡蛋20份，淀粉10-20份，胡萝卜50份，青椒50份，姜，葱，食盐，味精，植物油适量。
具体实施方法：食品主要包括下列组份：生牛肉250g，鸡蛋50g，淀粉20g，胡萝卜一个，青椒一个，姜，葱，食盐，味精，植物油适量。
具体实施过程如下：将鸡蛋打开，和淀粉扮成芡，打匀；将生肉剁成馅，放入葱姜蒜盐味精，做成牛肉馅；将牛肉馅和芡和在一起，柔匀，平铺在笼中蒸半个小时；之后将肉饼取出切成小肉丁，备用；将胡萝卜青椒切成丁状，与牛肉丁用植物油爆炒并加入适量调味品即可。
本方法的有益效果是：牛肉富含蛋白质，对生长发育及术后调养特别适宜，但牛肉有膻味，不宜食用太多且不易消化；本发明及有效的避免了牛肉营养的流失，而且易于吸收，无膻味，适合于老少儿童使用；食材由生牛肉，鸡蛋，淀粉，胡萝卜，青椒，姜，葱，食盐，味精，植物油组成，食材易得制作简单。

Claims (2)

1.爆炒牛肉丁包括下列组份：生牛肉200-250份，鸡蛋20份，淀粉10-20份，胡萝卜50份，青椒50份，姜，葱，食盐，味精，植物油适量。
2.如权利要求1所述：食品主要包括下列组份：生牛肉250g，鸡蛋50g，淀粉20g，胡萝卜一个，青椒一个，姜，葱，食盐，味精，植物油适量；具体实施过程如下：将鸡蛋打开，和淀粉扮成芡，打匀；将生肉剁成馅，放入葱姜蒜盐味精，做成牛肉馅；将牛肉馅和芡和在一起，柔匀，平铺在笼中蒸半个小时；之后将肉饼取出切成小肉丁，备用；将胡萝卜青椒切成丁状，与牛肉丁用植物油爆炒并加入适量调味品即可。
CN201310388113.9A 2013-09-01 2013-09-01 一种爆炒牛肉丁及制备方法 Pending CN104413427A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105054082A (zh) * 2015-07-09 2015-11-18 钟慧玲 一种青椒牛肉的制作方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105054082A (zh) * 2015-07-09 2015-11-18 钟慧玲 一种青椒牛肉的制作方法

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Application publication date: 20150318