CN105105093A - 一种消食健胃牛肉酱及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种消食健胃牛肉酱及其制备方法,由以下重量份的原料制成:牛肉200-220、干红辣椒200-220、甜面酱200-220、山楂10-12、板栗仁13-15、黄花菜10-12、珠兰花1.2-1.4、莱菔子0.9-1.1、芒果核0.5-0.7、杜仲0.6-0.8、食盐18-20、白砂糖10-12、味精3-4、木瓜蛋白酶适量、黄原胶适量;本发明的牛肉酱营养丰富,香甜可口,在加工过程中添加了多种中草药,具有消食除胀、降气化痰、降血压、补肝肾、强筋骨、滋阴补肾的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种牛肉的加工,尤其是一种消食健胃牛肉酱及其制备方法。
背景技术
牛肉是一种高蛋白质、低脂肪的食品,风味独特,深受广大消费者的喜爱,直接食用口感坚韧、硬度大,在使用到辣椒与牛肉混合制成辣椒牛肉酱时,辣椒的添加量过少会使得酱料内口味单调,添加到一定程度又会因辣椒的辣味过重而让品尝者退步,故通过特殊处理牛肉使得牛肉嫩化,使辣椒低辣使得新制成的牛肉酱色香味俱佳,口味妙不可言。
发明内容
本发明克服了现有技术中的不足,提供了一种消食健胃牛肉酱的制备方法及其制备方法。
本发明所采用的技术方案是:
一种消食健胃牛肉酱,由以下重量份的原料制成:
牛肉200-220、干红辣椒200-220、甜面酱200-220、山楂10-12、板栗仁13-15、黄花菜10-12、珠兰花1.2-1.4、莱菔子0.9-1.1、芒果核0.5-0.7、杜仲0.6-0.8、食盐18-20、白砂糖10-12、味精3-4、木瓜蛋白酶适量、黄原胶适量;
根据权利要求1所述的一种消食健胃牛肉酱的制备方法,包括以下步骤:
(1)将牛肉切丁入锅在85℃下煮制1h,取出沥干冷却后加入浓度为0.02%木瓜蛋白酶、浓度为1.0%黄原胶并在6℃下冷藏4天后取出备用;
(2)将干红辣椒粉碎过80目筛后在压力为300bar、温度为35℃、5%水作为夹带剂的条件下使用超临界CO2流体萃取技术萃取90min,将得到的辣椒碱分离后取剩余物料备用;
(3)将珠兰花、莱菔子、芒果核、杜仲加5-6倍水大火煎煮1-2小时后压滤去渣经喷雾干燥得中药粉;将白砂糖与甜面酱放入胶体磨磨细得料酱备用;
(4)取山楂榨汁,取黄花菜暴晒后烘干搓成碎末,将板栗仁用沸水泡5-6min后捞出放入蒸笼内蒸熟,取出捣成泥状并加入山楂汁及黄花菜末,加1倍水充分搅拌后得山楂板栗酱;
(5)取步骤(1)所得牛肉丁与步骤(2)所得红辣椒混合拌匀后加入中药粉、料酱、山楂板栗酱、适量水及剩余各原料充分搅拌,装罐后密封置于沸水内杀菌15min即得。
本发明的有益效果为:
本发明的牛肉酱营养丰富,香甜可口,其中所加入的黄花菜有止血、消炎、清热、利湿、消食、明目、安神等功效,本发明使用木瓜蛋白酶与黄原胶搭配处理牛肉使得牛肉嫩化、色泽佳、口感好,通过超临界CO2流体萃取技术去掉辣椒碱让辣椒的辣味变得极低,再与处理过后的牛肉搭配制酱,使得牛肉酱色香味俱佳,口味妙不可言;此外,本发明在加工过程中添加了多种中草药,具有消食除胀、降气化痰、降血压、补肝肾、强筋骨、滋阴补肾的功效。
具体实施方式
一种消食健胃牛肉酱,由以下重量份(千克)的原料制成:
牛肉200、干红辣椒200、甜面酱200、山楂10、板栗仁13、黄花菜10、珠兰花1.2、莱菔子0.9、芒果核0.5、杜仲0.6、食盐18、白砂糖10、味精3、木瓜蛋白酶适量、黄原胶适量;
根据权利要求1所述的一种消食健胃牛肉酱的制备方法,包括以下步骤:
(1)将牛肉切丁入锅在85℃下煮制1h,取出沥干冷却后加入浓度为0.02%木瓜蛋白酶、浓度为1.0%黄原胶并在6℃下冷藏4天后取出备用;
(2)将干红辣椒粉碎过80目筛后在压力为300bar、温度为35℃、5%水作为夹带剂的条件下使用超临界CO2流体萃取技术萃取90min,将得到的辣椒碱分离后取剩余物料备用;
(3)将珠兰花、莱菔子、芒果核、杜仲加5倍水大火煎煮1小时后压滤去渣经喷雾干燥得中药粉;将白砂糖与甜面酱放入胶体磨磨细得料酱备用;
(4)取山楂榨汁,取黄花菜暴晒后烘干搓成碎末,将板栗仁用沸水泡5min后捞出放入蒸笼内蒸熟,取出捣成泥状并加入山楂汁及黄花菜末,加1倍水充分搅拌后得山楂板栗酱;
(5)取步骤(1)所得牛肉丁与步骤(2)所得红辣椒混合拌匀后加入中药粉、料酱、山楂板栗酱、适量水及剩余各原料充分搅拌,装罐后密封置于沸水内杀菌15min即得。
Claims (2)
1.一种消食健胃牛肉酱,其特征在于由以下重量份的原料制成:
牛肉200-220、干红辣椒200-220、甜面酱200-220、山楂10-12、板栗仁13-15、黄花菜10-12、珠兰花1.2-1.4、莱菔子0.9-1.1、芒果核0.5-0.7、杜仲0.6-0.8、食盐18-20、白砂糖10-12、味精3-4、木瓜蛋白酶适量、黄原胶适量。
2.根据权利要求1所述的一种消食健胃牛肉酱的制备方法,其特征在于包括以下步骤:
(1)将牛肉切丁入锅在85℃下煮制1h,取出沥干冷却后加入浓度为0.02%木瓜蛋白酶、浓度为1.0%黄原胶并在6℃下冷藏4天后取出备用;
(2)将干红辣椒粉碎过80目筛后在压力为300bar、温度为35℃、5%水作为夹带剂的条件下使用超临界CO2流体萃取技术萃取90min,将得到的辣椒碱分离后取剩余物料备用;
(3)将珠兰花、莱菔子、芒果核、杜仲加5-6倍水大火煎煮1-2小时后压滤去渣经喷雾干燥得中药粉;将白砂糖与甜面酱放入胶体磨磨细得料酱备用;
(4)取山楂榨汁,取黄花菜暴晒后烘干搓成碎末,将板栗仁用沸水泡5-6min后捞出放入蒸笼内蒸熟,取出捣成泥状并加入山楂汁及黄花菜末,加1倍水充分搅拌后得山楂板栗酱;
(5)取步骤(1)所得牛肉丁与步骤(2)所得红辣椒混合拌匀后加入中药粉、料酱、山楂板栗酱、适量水及剩余各原料充分搅拌,装罐后密封置于沸水内杀菌15min即得。
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102871105A (zh) * | 2012-10-19 | 2013-01-16 | 天津春发生物科技集团有限公司 | 一种海洋风昆布调味酱及其制备方法 |
CN103535682A (zh) * | 2013-09-26 | 2014-01-29 | 淮南白蓝企业集团有限公司 | 一种调味酱包及其制作工艺 |
CN103750277A (zh) * | 2014-02-14 | 2014-04-30 | 苏州信文食品有限公司 | 一种牛肉调味酱的制备方法 |
CN103844241A (zh) * | 2012-11-30 | 2014-06-11 | 陈其钢 | 一种意大利调味酱及其制备方法 |
CN103948006A (zh) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | 一种米香牛肉酱及其制备方法 |
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Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102871105A (zh) * | 2012-10-19 | 2013-01-16 | 天津春发生物科技集团有限公司 | 一种海洋风昆布调味酱及其制备方法 |
CN103844241A (zh) * | 2012-11-30 | 2014-06-11 | 陈其钢 | 一种意大利调味酱及其制备方法 |
CN103535682A (zh) * | 2013-09-26 | 2014-01-29 | 淮南白蓝企业集团有限公司 | 一种调味酱包及其制作工艺 |
CN103750277A (zh) * | 2014-02-14 | 2014-04-30 | 苏州信文食品有限公司 | 一种牛肉调味酱的制备方法 |
CN103948006A (zh) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | 一种米香牛肉酱及其制备方法 |
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