CN105077304A - 一种清爽腊香牛肉卷的制备方法及其制备方法 - Google Patents
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Abstract
一种清爽腊香牛肉卷的制备方法,由以下重量份的原料制成:牛肉200-220、木芙蓉花1-1.2、车前草0.9-1.1、香橼0.7-0.9、鼠尾草0.9-1.2、西瓜汁10-12、紫薯9-10、椰子10-12、腊肉8-9、竹笋10-15、杨梅叶6-8、1-2%氯化钙溶液、0.2-0.4%复合磷酸盐、葡萄糖3-4、富锌酵母2-3、食盐4-5、大豆多肽3-4;本发明的牛肉卷脆爽十足,其中所加入的腊肉为牛肉卷添上一丝腊味,让牛肉卷更加美味可口,竹笋可以清热消痰、利膈爽胃、消渴益气,紫薯富含蛋白质、淀粉、果胶、维生素、氨基酸及多种矿物质,同时还富含硒元素和花青素。
Description
技术领域
本发明属于食品加工技术领域,涉及一种牛肉的加工,尤其是一种清爽腊香牛肉卷的制备方法及其制备方法。
背景技术
随着肉类加工业的发展和人们生活水平的提高,消费者对牛肉食品不断提出更高的要求,因此保健功能的牛肉食品应运而生,而传统风味的牛肉加工处理的一些缺陷也变得越来越不利于其进一步发展,其中最主要问题集中在牛肉类的品质色泽、口味以及其营养局限性,不足以跟上人们的生活所需。
发明内容
本发明克服了现有技术中的不足,提供了一种清爽腊香牛肉卷的制备方法及其制备方法。
本发明所采用的技术方案是:
一种清爽腊香牛肉卷的制备方法,由以下重量份的原料制成:
牛肉200-220、木芙蓉花1-1.2、车前草0.9-1.1、香橼0.7-0.9、鼠尾草0.9-1.2、西瓜汁10-12、紫薯9-10、椰子10-12、腊肉8-9、竹笋10-15、杨梅叶6-8、1-2%氯化钙溶液、0.2-0.4%复合磷酸盐、葡萄糖3-4、富锌酵母2-3、食盐4-5、大豆多肽3-4;
根据权利要求1所述的一种清爽腊香牛肉卷的制备方法,包括以下步骤:
(1)将木芙蓉花、车前草、香橼、鼠尾草加5-6倍水大火煎煮1-2小时后压滤去渣得中药液;
(2)取新鲜牛肉冷冻后微微解冻再切成7-8cm见方的薄片,浸入1-2%氯化钙与0.2-0.4%复合磷酸盐混合溶液中,置于紫外光下照射11-12h,再均匀撒上葡萄糖、富锌酵母及食盐在14℃下发酵70h得富锌发酵牛肉片;
(3)取椰子开成两瓣备用,取腊肉切成肉末备用;将竹笋切成条晒至水分低于30%后切成碎末,紫薯去皮蒸熟捣碎后与竹笋干末及腊肉末拌匀并装入椰子壳内,浇上西瓜汁,送入蒸笼内蒸10-15分钟,去除椰子壳得腊香果泥;
(4)取杨梅叶40℃烘干,粉碎后过40目筛得叶粉,将叶粉浸入40%乙醇内,在温度80℃,料液比1:45条件下连续2次超声波提取45min,在第二次提取到25min时候加入大豆多肽,得多肽提取液。
(5)将步骤(2)所得牛肉片的一面均匀摆上一层蜡香果泥,并浇上中药液与多肽提取液的混合液,在55℃下烘制15-20min后料面在内卷起,在送入烤箱内在250℃下烤制3-4min即得。
本发明的有益效果为:
本发明的牛肉卷脆爽十足,其中所加入的腊肉为牛肉卷添上一丝腊味,让牛肉卷更加美味可口,竹笋可以清热消痰、利膈爽胃、消渴益气,紫薯富富含蛋白质、淀粉、果胶、维生素、氨基酸及多种矿物质,同时还富含硒元素和花青素,本发明利用微生物对原料肉进行发酵而生产的牛肉制品既保留了传统牛肉的基本特色,又使产品的质地、色泽、口感、风味和保质期得到明显改善,将杨梅叶经由乙醇提取后所得的产物加以大豆多肽,使之在具有显著抑菌效果的同时为人体提供大豆多肽所带来的保健功能,让人们在食用的时候更加放心、愉悦;此外,本发明在加工过程中添加了多种中草药,具有清热解毒、凉血止血、疏肝理气、宽胸化痰、除湿和中的功效。
具体实施方式
一种清爽腊香牛肉卷的制备方法,由以下重量份(千克)的原料制成:
牛肉200、木芙蓉花1、车前草0.9、香橼0.7、鼠尾草0.9、西瓜汁10、紫薯9、椰子10、腊肉8、竹笋10、杨梅叶6、1-2%氯化钙溶液、0.2-0.4%复合磷酸盐、葡萄糖3、富锌酵母2、食盐4、大豆多肽3;
根据权利要求1所述的一种清爽腊香牛肉卷的制备方法,包括以下步骤:
(1)将木芙蓉花、车前草、香橼、鼠尾草加5倍水大火煎煮1小时后压滤去渣得中药液;
(2)取新鲜牛肉冷冻后微微解冻再切成7-8cm见方的薄片,浸入1-2%氯化钙与0.2-0.4%复合磷酸盐混合溶液中,置于紫外光下照射11h,再均匀撒上葡萄糖、富锌酵母及食盐在14℃下发酵70h得富锌发酵牛肉片;
(3)取椰子开成两瓣备用,取腊肉切成肉末备用;将竹笋切成条晒至水分低于30%后切成碎末,紫薯去皮蒸熟捣碎后与竹笋干末及腊肉末拌匀并装入椰子壳内,浇上西瓜汁,送入蒸笼内蒸10分钟,去除椰子壳得腊香果泥;
(4)取杨梅叶40℃烘干,粉碎后过40目筛得叶粉,将叶粉浸入40%乙醇内,在温度80℃,料液比1:45条件下连续2次超声波提取45min,在第二次提取到25min时候加入大豆多肽,得多肽提取液。
(5)将步骤(2)所得牛肉片的一面均匀摆上一层蜡香果泥,并浇上中药液与多肽提取液的混合液,在55℃下烘制15-20min后料面在内卷起,在送入烤箱内在250℃下烤制3min即得。
Claims (2)
1.一种清爽腊香牛肉卷的制备方法,其特征在于由以下重量份的原料制成:
牛肉200-220、木芙蓉花1-1.2、车前草0.9-1.1、香橼0.7-0.9、鼠尾草0.9-1.2、西瓜汁10-12、紫薯9-10、椰子10-12、腊肉8-9、竹笋10-15、杨梅叶6-8、1-2%氯化钙溶液、0.2-0.4%复合磷酸盐、葡萄糖3-4、富锌酵母2-3、食盐4-5、大豆多肽3-4。
2.根据权利要求1所述的一种清爽腊香牛肉卷的制备方法,其特征在于包括以下步骤:
(1)将木芙蓉花、车前草、香橼、鼠尾草加5-6倍水大火煎煮1-2小时后压滤去渣得中药液;
(2)取新鲜牛肉冷冻后微微解冻再切成7-8cm见方的薄片,浸入1-2%氯化钙与0.2-0.4%复合磷酸盐混合溶液中,置于紫外光下照射11-12h,再均匀撒上葡萄糖、富锌酵母及食盐在14℃下发酵70h得富锌发酵牛肉片;
(3)取椰子开成两瓣备用,取腊肉切成肉末备用;将竹笋切成条晒至水分低于30%后切成碎末,紫薯去皮蒸熟捣碎后与竹笋干末及腊肉末拌匀并装入椰子壳内,浇上西瓜汁,送入蒸笼内蒸10-15分钟,去除椰子壳得腊香果泥;
(4)取杨梅叶40℃烘干,粉碎后过40目筛得叶粉,将叶粉浸入40%乙醇内,在温度80℃,料液比1:45条件下连续2次超声波提取45min,在第二次提取到25min时候加入大豆多肽,得多肽提取液;
(5)将步骤(2)所得牛肉片的一面均匀摆上一层蜡香果泥,并浇上中药液与多肽提取液的混合液,在55℃下烘制15-20min后料面在内卷起,在送入烤箱内在250℃下烤制3-4min即得。
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CN109198463A (zh) * | 2018-08-10 | 2019-01-15 | 贵州省凤冈红丰生态农业综合开发有限公司 | 一种果味牛肉卷及其加工方法 |
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