CN104432120A - 一种高钙壮骨蒸肉及其制备方法 - Google Patents

一种高钙壮骨蒸肉及其制备方法 Download PDF

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CN104432120A
CN104432120A CN201410587133.3A CN201410587133A CN104432120A CN 104432120 A CN104432120 A CN 104432120A CN 201410587133 A CN201410587133 A CN 201410587133A CN 104432120 A CN104432120 A CN 104432120A
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周仁祥
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    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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

一种高钙壮骨蒸肉及其制备方法
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。
CN201410587133.3A 2014-10-29 2014-10-29 一种高钙壮骨蒸肉及其制备方法 Pending CN104432120A (zh)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1411744A (zh) * 2001-10-11 2003-04-23 郑海燕 腐乳汁全料蒸肉米粉及其制作方法
CN102240024A (zh) * 2011-08-08 2011-11-16 谈应刚 一种五谷杂粮蒸肉粉及其生产方法
CN103181514A (zh) * 2011-12-31 2013-07-03 南开大学滨海学院 补骨脂强身补体肠
CN103704757A (zh) * 2013-11-22 2014-04-09 张立杰 一种高钙香肠及其制备方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1411744A (zh) * 2001-10-11 2003-04-23 郑海燕 腐乳汁全料蒸肉米粉及其制作方法
CN102240024A (zh) * 2011-08-08 2011-11-16 谈应刚 一种五谷杂粮蒸肉粉及其生产方法
CN103181514A (zh) * 2011-12-31 2013-07-03 南开大学滨海学院 补骨脂强身补体肠
CN103704757A (zh) * 2013-11-22 2014-04-09 张立杰 一种高钙香肠及其制备方法

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