CN104432120A - 一种高钙壮骨蒸肉及其制备方法 - Google Patents
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Abstract
一种高钙壮骨蒸肉及其制备方法,其特征在于由下列重量份的原料制成:猪五花肉200-210、鸽蛋15-20、小米汤10-11、绿茶叶4-5、橙汁9-10、甜面酱8-9、猪大骨10-11、糙米胚芽7-8、芦荟果肉9-10、牛大力3-4、补骨脂2-3、狗脊4-5、丹参2-3、半截叶1-2、唇香草2-3、粽叶适量、椰壳适量、营养保健液10-11。本发明的主要原料猪五花肉经与粽叶共同炸制,不仅使粽叶的香气渗入其中,同时也析出了部分油脂,使得本发明肥而不腻,且本发明还添加了猪大骨,使得本发明富含钙质,同时搭配补骨脂等多种中药可起到壮骨强身的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种速溶茶,尤其涉及一种高钙壮骨蒸肉及其制备方法。
背景技术
食品工业的发展直接影响人民的营养健康水平。近年来,随着现代城市化步伐的加快,亚健康问题日益突出,如肥胖症、高血脂及生活压力大引起的失眠问题等,严重威胁人们的健康。长期服用药品不但起不到理想的疗效,还会使健康进一步受损。而市面上出现的种类繁多的保健品功能单一,营养成分单一,无法均衡保证营养摄入,且价格昂贵,不适合长期服用。因此,如何通过饮食达到健康保健功效日益引起人们的重视,研发各种具有保健功能的食品已经是势在必行。
发明内容
本发明的目的是提供一种高钙壮骨蒸肉及其制备方法,本发明具有香味浓郁、营养丰富的特点。
本发明所采用的技术方案是:
一种高钙壮骨蒸肉,其特征在于由以下重量份的原料制成:
猪五花肉200-210、鸽蛋15-20、小米汤10-11、绿茶叶4-5、橙汁9-10、甜面酱8-9、猪大骨10-11、糙米胚芽7-8、芦荟果肉9-10、牛大力3-4、补骨脂2-3、狗脊4-5、丹参2-3、半截叶1-2、唇香草2-3、粽叶适量、椰壳适量、营养保健液10-11;
所述营养保健液由下列重量份的原料制成:啤酒60-65、蜂胶4-5、腰果10-12、蚕豆仁14-15、山竹汁45-50;
制备方法为:将蜂胶和啤酒倒入蒸锅,架上蒸帘,再将腰果、蚕豆仁铺在蒸帘上,大火蒸30-35分钟,然后将腰果、蚕豆仁取出,加山竹汁进行磨浆,过滤除渣,收集滤液,即得。
所述的高钙壮骨蒸肉的制备方法,其特征在于包括以下步骤:
(1)将牛大力、补骨脂、狗脊、丹参、半截叶、唇香草加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,得中药粉;
(2)将鸽蛋入锅,煮熟后捞出,去壳,取蛋黄,打成泥,得蛋黄泥;将绿茶叶加小米汤、橙汁在80-85℃下浸提15-20分钟,过滤除渣,所得滤液与蛋黄泥混合入锅,小火熬稠后出料,所得物料与甜面酱混合拌匀,装入椰壳中,隔水大火蒸10-15分钟后出料,得椰香蛋黄酱;
(3)将猪五花肉切成宽度为7-8cm、长度为23-24cm、厚度为0.7-0.8cm的肉片,得猪五花肉片;将粽叶平铺,铺上一片猪五花肉片,然后将粽叶连同猪五花肉片卷起来,用绳子系牢,入油锅,小火炸制8-10分钟后出料,将绳子解开,把粽叶去除;
(4)将猪大骨加4-5倍的水小火熬煮30-40分钟,过滤收集滤液,所得猪骨汤与中药粉、椰香蛋黄酱、步骤(3)所得猪五花肉片及剩余物料混合,隔水大火蒸20-25分钟后将猪五花肉片取出,洗净、烘干、包装,即得。
本发明中的半截叶为西番莲科植物镰叶西番莲的全草,唇香草为唇形科植物唇香草的全株。
本发明的有益效果为:
本发明的主要原料猪五花肉经与粽叶共同炸制,不仅使粽叶的香气渗入其中,同时也析出了部分油脂,使得本发明肥而不腻,且本发明还添加了猪大骨,使得本发明富含钙质,同时搭配补骨脂等多种中药可起到壮骨强身的功效。
具体实施方式
一种高钙壮骨蒸肉,其特征在于由以下重量份(公斤)的原料制成:
猪五花肉200、鸽蛋15、小米汤10、绿茶叶4、橙汁9、甜面酱8、猪大骨10、糙米胚芽7、芦荟果肉9、牛大力3、补骨脂2、狗脊4、丹参2、半截叶1、唇香草2、粽叶适量、椰壳适量、营养保健液10;
所述营养保健液由下列重量份(公斤)的原料制成:啤酒60、蜂胶4、腰果10、蚕豆仁14、山竹汁45;
制备方法为:将蜂胶和啤酒倒入蒸锅,架上蒸帘,再将腰果、蚕豆仁铺在蒸帘上,大火蒸30-35分钟,然后将腰果、蚕豆仁取出,加山竹汁进行磨浆,过滤除渣,收集滤液,即得。
所述的高钙壮骨蒸肉的制备方法,包括以下步骤:
(1)将牛大力、补骨脂、狗脊、丹参、半截叶、唇香草加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,得中药粉;
(2)将鸽蛋入锅,煮熟后捞出,去壳,取蛋黄,打成泥,得蛋黄泥;将绿茶叶加小米汤、橙汁在80-85℃下浸提15-20分钟,过滤除渣,所得滤液与蛋黄泥混合入锅,小火熬稠后出料,所得物料与甜面酱混合拌匀,装入椰壳中,隔水大火蒸10-15分钟后出料,得椰香蛋黄酱;
(3)将猪五花肉切成宽度为7-8cm、长度为23-24cm、厚度为0.7-0.8cm的肉片,得猪五花肉片;将粽叶平铺,铺上一片猪五花肉片,然后将粽叶连同猪五花肉片卷起来,用绳子系牢,入油锅,小火炸制8-10分钟后出料,将绳子解开,把粽叶去除;
(4)将猪大骨加4-5倍的水小火熬煮30-40分钟,过滤收集滤液,所得猪骨汤与中药粉、椰香蛋黄酱、步骤(3)所得猪五花肉片及剩余物料混合,隔水大火蒸20-25分钟后将猪五花肉片取出,洗净、烘干、包装,即得。
Claims (2)
1.一种高钙壮骨蒸肉,其特征在于由以下重量份的原料制成:
猪五花肉200-210、鸽蛋15-20、小米汤10-11、绿茶叶4-5、橙汁9-10、甜面酱8-9、猪大骨10-11、糙米胚芽7-8、芦荟果肉9-10、牛大力3-4、补骨脂2-3、狗脊4-5、丹参2-3、半截叶1-2、唇香草2-3、粽叶适量、椰壳适量、营养保健液10-11;
所述营养保健液由下列重量份的原料制成:啤酒60-65、蜂胶4-5、腰果10-12、蚕豆仁14-15、山竹汁45-50;
制备方法为:将蜂胶和啤酒倒入蒸锅,架上蒸帘,再将腰果、蚕豆仁铺在蒸帘上,大火蒸30-35分钟,然后将腰果、蚕豆仁取出,加山竹汁进行磨浆,过滤除渣,收集滤液,即得。
2.根据权利要求1所述的高钙壮骨蒸肉的制备方法,其特征在于包括以下步骤:
(1)将牛大力、补骨脂、狗脊、丹参、半截叶、唇香草加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,得中药粉;
(2)将鸽蛋入锅,煮熟后捞出,去壳,取蛋黄,打成泥,得蛋黄泥;将绿茶叶加小米汤、橙汁在80-85℃下浸提15-20分钟,过滤除渣,所得滤液与蛋黄泥混合入锅,小火熬稠后出料,所得物料与甜面酱混合拌匀,装入椰壳中,隔水大火蒸10-15分钟后出料,得椰香蛋黄酱;
(3)将猪五花肉切成宽度为7-8cm、长度为23-24cm、厚度为0.7-0.8cm的肉片,得猪五花肉片;将粽叶平铺,铺上一片猪五花肉片,然后将粽叶连同猪五花肉片卷起来,用绳子系牢,入油锅,小火炸制8-10分钟后出料,将绳子解开,把粽叶去除;
(4)将猪大骨加4-5倍的水小火熬煮30-40分钟,过滤收集滤液,所得猪骨汤与中药粉、椰香蛋黄酱、步骤(3)所得猪五花肉片及剩余物料混合,隔水大火蒸20-25分钟后将猪五花肉片取出,洗净、烘干、包装,即得。
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