CN105852049A - 一种牛肉绿豆酱及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种牛肉绿豆酱，包括以下重量份的组份：牛肉10～14份；陈皮4～8份；绿豆20～24份；山楂果酱12～14份；酱油2～6份；食盐2～4份；上述原料的制备方法如下，包括以下步骤：a、将牛肉切成0.4～0.8cm2，洗净，放入料酒、生姜、大葱、五香粉和胡椒粉，进行腌制入味后蒸熟；b、挑选优质的绿豆，洗净后浸泡8～10小时，至绿豆发胀，再隔水蒸熟，晒干后待用；c、将色拉油放入到容器中，加热至4～7成热，倒入山楂果酱进行搅拌至起泡后关火摊凉，然后加入陈皮、酱油、食盐、蒸熟的绿豆和牛肉，放入到发酵罐中进行发酵，10～14天后发酵完成，最后进行杀菌、罐装。本发明的有益效果是：该种绿豆酱添加了牛肉，营养丰富，增进食欲，帮助消化。
Description
技术领域
本发明涉及一种酱，尤其涉及一种牛肉绿豆酱及其制备方法。
背景技术
牛肉是中国人的肉类食品之一，仅次于猪肉，牛肉蛋白质含量高，而脂肪含量低，所以味道鲜美，受人喜爱，享有“肉中骄子”的美称。牛肉含有丰富的蛋白质，氨基酸组成比猪肉更接近人体需要，能提高机体的抗病能力，对生长发育及手术后、病后调养的人在补充失血、修复组织等方面特别适宜。中医认为，牛肉有补中益气、滋养脾胃、强筋健骨、化痰息风、止渴止涎的功效。
绿豆绿豆粉有显著降脂作用，绿豆中含有一种球蛋白和多糖，能促进动物体内胆固醇在肝脏分解成胆酸，加速胆汁中胆盐分泌和降低小肠对胆固醇的吸收。
绿豆的有效成分具有抗过敏作用，可辅助治疗荨麻疹等过敏反应。绿豆对葡萄球菌有抑制作用。绿豆中所含蛋白质、磷脂均有兴奋神经，增进食欲的功能。绿豆含丰富胰蛋白酶抑制剂，可以保护肝脏，减少蛋白分解，减少氮质血症，因而保护肾脏。目前市场上没有以鸡肉、绿豆为主要原料，制成调味酱，形成风味独特，好吃又营养、开味又健康的绿色食品。
因此，为解决上述问题，特提供一种新的技术方案来满足需求。
发明内容
发明目的：本发明的目的在于提供一种具有调整风味的牛肉绿豆酱。
本发明采用的技术方案是：
一种牛肉绿豆酱，包括以下重量份的组份：
牛肉10～14份；陈皮4～8份；绿豆20～24份；山楂果酱12～14份；酱油2～6份；食盐2～4份。
上述原料的制备方法如下，包括以下步骤：
a、将牛肉切成0.4～0.8cm2，洗净，放入料酒、生姜、大葱、五香粉和胡椒粉，进行腌制入味后蒸熟；
b、挑选优质的绿豆，洗净后浸泡8～10小时，至绿豆发胀，再隔水蒸熟，晒干后待用；
c、将色拉油放入到容器中，加热至4～7成热，倒入山楂果酱进行搅拌至起泡后关火摊凉，然后加入陈皮、酱油、食盐、蒸熟的绿豆和牛肉，放入到发酵罐中进行发酵，10～14天后发酵完成，最后进行杀菌、罐装。
本发明的有益效果是：该种绿豆酱添加了牛肉，营养丰富，增进食欲，帮助消化，同时制备工艺简单，原料易得，食用方便。
具体实施方式
下面结合实施例对本发明做进一步说明。
实施例1
一种牛肉绿豆酱，包括以下重量份的组份：
牛肉10份；陈皮4份；绿豆20份；山楂果酱12份；酱油2份；食盐2份。
实施例2
一种牛肉绿豆酱，包括以下重量份的组份：
牛肉14份；陈皮8份；绿豆24份；山楂果酱14份；酱油6份；食盐4份。
实施例2
一种牛肉绿豆酱的制备方法，包括以下步骤：
a、将牛肉切成0.4～0.8cm2，洗净，放入料酒、生姜、大葱、五香粉和胡椒粉，进行腌制入味后蒸熟；
b、挑选优质的绿豆，洗净后浸泡8～10小时，至绿豆发胀，再隔水蒸熟，晒干后待用；
c、将色拉油放入到容器中，加热至4～7成热，倒入山楂果酱进行搅拌至起泡后关火摊凉，然后加入陈皮、酱油、食盐、蒸熟的绿豆和牛肉，放入到发酵罐中进行发酵，10～14天后发酵完成，最后进行杀菌、罐装。
本发明的有益效果是：该种绿豆酱添加了牛肉，营养丰富，增进食欲，帮助消化，同时制备工艺简单，原料易得，食用方便。
Claims (2)
1.一种牛肉绿豆酱，其特征在于：包括以下重量份的组份：
牛肉10～14份；陈皮4～8份；绿豆20～24份；山楂果酱12～14份；酱油2～6份；食盐2～4份。
2.一种牛肉绿豆酱的制备方法，其特征在于：包括以下步骤：
a、将牛肉切成0.4～0.8cm2，洗净，放入料酒、生姜、大葱、五香粉和胡椒粉，进行腌制入味后蒸熟；
b、挑选优质的绿豆，洗净后浸泡8～10小时，至绿豆发胀，再隔水蒸熟，晒干后待用；
c、将色拉油放入到容器中，加热至4～7成热，倒入山楂果酱进行搅拌至起泡后关火摊凉，然后加入陈皮、酱油、食盐、蒸熟的绿豆和牛肉，放入到发酵罐中进行发酵，10～14天后发酵完成。
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| CN114766656A (zh) * | 2022-06-01 | 2022-07-22 | 新晃老蔡食品有限责任公司 | 一种晒椒牛肉酱的配方及制备方法 |
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| CN114766656A (zh) * | 2022-06-01 | 2022-07-22 | 新晃老蔡食品有限责任公司 | 一种晒椒牛肉酱的配方及制备方法 |
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Application publication date: 20160817 |