CN104522722A - 温胃止呕型臭豆腐味羊肉串及其制备方法 - Google Patents

温胃止呕型臭豆腐味羊肉串及其制备方法 Download PDF

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CN104522722A
CN104522722A CN201410716534.4A CN201410716534A CN104522722A CN 104522722 A CN104522722 A CN 104522722A CN 201410716534 A CN201410716534 A CN 201410716534A CN 104522722 A CN104522722 A CN 104522722A
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parts
mutton
juice
odor
bean curd
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单正宏
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WUHU HONGYANG FOOD Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明公开了一种温胃止呕型臭豆腐味羊肉串,其特征在于由以下重量份原料制成:羊肉500-550、芝麻酱20-22、臭豆腐18-19、韭菜花5-6、核桃20-24、香菜汁20-21、香葱汁10-12、鹿肉9-10、茼蒿叶5-6、花椒7-8、百里香2-3、草蔻1-2、橙皮7-8。本发明添加的草蔻具有温胃止呕的作用,同时,还添加了百里香,其具有促进血液循环的功效,且添加了茼蒿叶、橙皮、桂皮等口味独特的辅料,使得羊肉串的口感更好,老少皆宜。

Description

温胃止呕型臭豆腐味羊肉串及其制备方法
技术领域
[0001] 本发明属于食品加工技术领域,涉及一种羊肉串,尤其涉及一种温胃止呕型臭豆腐味羊肉串及其制备方法。
背景技术
[0002]目前、羊肉是人们生活中常出现在餐桌上的一种食品,因其营养美味、美味可口,随着人们生活水平的逐步提高,工作频率加快,如何将羊肉制成一种安全,卫生,使用便利,加工方式多,口感好的方便食品成为难题,且传统的羊肉口味单一,且多不具有保健功能,已不能满足于消费者的需求。
发明内容
[0003] 本发明的目的是提供一种温胃止呕型臭豆腐味羊肉串及其制备方法,本发明具有温胃止呕、营养丰富,口味独特的特点。
[0004] 本发明所采用的技术方案是:
一种温胃止呕型臭豆腐味羊肉串,其特征在于由以下重量份原料制成:
羊肉500-550、芝麻酱20-22、臭豆腐18-19、韭菜花5_6、核桃20-24、香菜汁20-21、香葱汁10-12、鹿肉9-10、茼蒿叶5-6、花椒7-8、百里香2_3、草蘧1_2、橙皮7_8、山柰1_2、桂皮4-5、肉蘧0.8-0.9、升麻10-13、刺嫩芽14-16、补血菜10-15、营养添加剂60-65 ;
所述营养剂由下列重量份原料制成:驴肉20-30、人参1.1-1.2、红糖10-15、桅子
0.5-0.6、白刺果2-3、海红果4-5、鳗鱼糜10-15、黑糯米7-8、吉龙草0.7-0.9、红薯泥8-9、地黄花2-3、黄甜椒14-15、青梅汁18-20、蚕豆汤7_9、墨旱莲14-15、麻雀肉33-34、当归叶1-3 ;
制备方法:(I)将人参、桅子、吉龙草、地黄花、墨旱莲、当归叶加5-6倍水,煎煮30-35分钟,过滤除渣,得药液,将驴肉、鳗鱼糜、麻雀肉放入药液中浸泡1-2小时,取出放在烤箱中烘烤,将白刺果、海红果混合,榨汁后喷洒在烘烤的驴肉、鳗鱼糜、麻雀肉上,烤熟之后取出烘干研成粉;
(2)将黑糯米、红薯泥、黄甜椒混合放入蚕豆汤中煮烂,取出捣成泥,放入红糖、青梅汁一起混合均匀,冷冻干燥,磨成粉,与步骤(I)中所得物料以及其他剩余原料混合均匀,即得。
[0005] 所述温胃止呕型臭豆腐味羊肉串的制备方法,其特征在于包括以下步骤:
(1)将百里香、草蘧、山柰、肉蘧加10-15倍水,煎煮40-45分钟,过滤除渣,得药液,将羊肉切成块,再放入药液中浸泡48-50小时,后取出备用,将臭豆腐、香菜汁、香葱汁、花椒、核桃、芝麻酱加适量水煮烂,研磨成浆液,将浸泡后的羊肉块放入浆液中滚揉,再用竹签串成串;
(2)将茼蒿叶、橙皮、桂皮加适量水煎煮,除渣得汤液,将鹿肉、升麻、刺嫩芽、补血菜放入汤液中煎煮至熟烂,取出烘干磨成粉; (3)将步骤(I)所得羊肉串与步骤(2)所得粉料以及其他剩余原料混合均匀,放到炭炉上烤熟,即得。
[0006] 本发明的有益效果为:
本发明在传统的羊肉种添加了多种名贵中药和多种营养丰富的辅料,其中,添加的草蘧具有温胃止呕的作用,同时,还添加了百里香,其具有促进血液循环的功效,且添加了茼蒿叶、橙皮、桂皮等口味独特的辅料,使得羊肉串的口感更好,老少皆宜。
具体实施方式
[0007] 一种温胃止呕型臭豆腐味羊肉串,其特征在于由以下重量份原料制成:
羊肉500-550、芝麻酱20-22、臭豆腐18-19、韭菜花5_6、核桃20-24、香菜汁20-21、香葱汁10-12、鹿肉9-10、茼蒿叶5-6、花椒7-8、百里香2_3、草蘧1_2、橙皮7_8、山柰1_2、桂皮4-5、肉蘧0.8-0.9、升麻10-13、刺嫩芽14-16、补血菜10-15、营养添加剂60-65 ;
所述营养剂由下列重量份原料制成:驴肉20-30、人参1.1-1.2、红糖10-15、桅子0.5-0.6、白刺果2-3、海红果4-5、鳗鱼糜10-15、黑糯米7-8、吉龙草0.7-0.9、红薯泥8-9、地黄花2-3、黄甜椒14-15、青梅汁18-20、蚕豆汤7_9、墨旱莲14-15、麻雀肉33-34、当归叶1-3 ;
制备方法:(I)将人参、桅子、吉龙草、地黄花、墨旱莲、当归叶加5-6倍水,煎煮30-35分钟,过滤除渣,得药液,将驴肉、鳗鱼糜、麻雀肉放入药液中浸泡1-2小时,取出放在烤箱中烘烤,将白刺果、海红果混合,榨汁后喷洒在烘烤的驴肉、鳗鱼糜、麻雀肉上,烤熟之后取出烘干研成粉;
(2)将黑糯米、红薯泥、黄甜椒混合放入蚕豆汤中煮烂,取出捣成泥,放入红糖、青梅汁一起混合均匀,冷冻干燥,磨成粉,与步骤(I)中所得物料以及其他剩余原料混合均匀,即得。
[0008] 所述温胃止呕型臭豆腐味羊肉串的制备方法,其特征在于包括以下步骤:
(1)将百里香、草蘧、山柰、肉蘧加10-15倍水,煎煮40-45分钟,过滤除渣,得药液,将羊肉切成块,再放入药液中浸泡48-50小时,后取出备用,将臭豆腐、香菜汁、香葱汁、花椒、核桃、芝麻酱加适量水煮烂,研磨成浆液,将浸泡后的羊肉块放入浆液中滚揉,再用竹签串成串;
(2)将茼蒿叶、橙皮、桂皮加适量水煎煮,除渣得汤液,将鹿肉、升麻、刺嫩芽、补血菜放入汤液中煎煮至熟烂,取出烘干磨成粉;
(3 )将步骤(I)所得羊肉串与步骤(2 )所得粉料以及其他剩余原料混合均匀,放到炭炉上烤熟,即得。

Claims (2)

1.一种温胃止呕型臭豆腐味羊肉串,其特征在于由以下重量份原料制成: 羊肉500-550、芝麻酱20-22、臭豆腐18-19、韭菜花5_6、核桃20-24、香菜汁20-21、香葱汁10-12、鹿肉9-10、茼蒿叶5-6、花椒7-8、百里香2_3、草蘧1_2、橙皮7_8、山柰1_2、桂皮4-5、肉蘧0.8-0.9、升麻10-13、刺嫩芽14-16、补血菜10-15、营养添加剂60-65 ; 所述营养剂由下列重量份原料制成:驴肉20-30、人参1.1-1.2、红糖10-15、桅子0.5-0.6、白刺果2-3、海红果4-5、鳗鱼糜10-15、黑糯米7-8、吉龙草0.7-0.9、红薯泥8-9、地黄花2-3、黄甜椒14-15、青梅汁18-20、蚕豆汤7_9、墨旱莲14-15、麻雀肉33-34、当归叶1-3 ; 制备方法:(I)将人参、桅子、吉龙草、地黄花、墨旱莲、当归叶加5-6倍水,煎煮30-35分钟,过滤除渣,得药液,将驴肉、鳗鱼糜、麻雀肉放入药液中浸泡1-2小时,取出放在烤箱中烘烤,将白刺果、海红果混合,榨汁后喷洒在烘烤的驴肉、鳗鱼糜、麻雀肉上,烤熟之后取出烘干研成粉; (2)将黑糯米、红薯泥、黄甜椒混合放入蚕豆汤中煮烂,取出捣成泥,放入红糖、青梅汁一起混合均匀,冷冻干燥,磨成粉,与步骤(I)中所得物料以及其他剩余原料混合均匀,即得。
2.根据权利要求1所述温胃止呕型臭豆腐味羊肉串的制备方法,其特征在于包括以下步骤: (1)将百里香、草蘧、山柰、肉蘧加10-15倍水,煎煮40-45分钟,过滤除渣,得药液,将羊肉切成块,再放入药液中浸泡48-50小时,后取出备用,将臭豆腐、香菜汁、香葱汁、花椒、核桃、芝麻酱加适量水煮烂,研磨成浆液,将浸泡后的羊肉块放入浆液中滚揉,再用竹签串成串; (2)将茼蒿叶、橙皮、桂皮加适量水煎煮,除渣得汤液,将鹿肉、升麻、刺嫩芽、补血菜放入汤液中煎煮至熟烂,取出烘干磨成粉; (3)将步骤(I)所得羊肉串与步骤(2)所得粉料以及其他剩余原料混合均匀,放到炭炉上烤熟,即得。
CN201410716534.4A 2014-12-02 2014-12-02 温胃止呕型臭豆腐味羊肉串及其制备方法 Pending CN104522722A (zh)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103652964A (zh) * 2013-11-20 2014-03-26 怀远县大禹食品科技发展有限公司 一种黑椒风味羊肉串及其制备方法
CN103652980A (zh) * 2013-11-20 2014-03-26 怀远县大禹食品科技发展有限公司 一种果蔬羊肉串及其制备方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103652964A (zh) * 2013-11-20 2014-03-26 怀远县大禹食品科技发展有限公司 一种黑椒风味羊肉串及其制备方法
CN103652980A (zh) * 2013-11-20 2014-03-26 怀远县大禹食品科技发展有限公司 一种果蔬羊肉串及其制备方法

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Application publication date: 20150422