CN106261795A - 一种清热解毒莴笋叶发酵牛肉 - Google Patents
一种清热解毒莴笋叶发酵牛肉 Download PDFInfo
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Abstract
本发明公开了一种清热解毒莴笋叶发酵牛肉，其是由下述重量份的原料制得：莴笋叶1‑3、薏米1‑2、绿豆1‑3、槐花1‑3、金珠果1‑2、冬瓜皮1‑2、马齿苋3‑4、猴头菇3‑4、腐乳粉0.1‑0.2、料酒0.2‑0.4、食用盐3‑5、小茴香粒0.1‑0.5、香菜籽0.1‑0.5、绿茶粉0.2‑0.5、壳聚糖15‑35、槐豆胶0.1‑1、明胶1‑2、菜籽油0.1‑0.2、β‑环糊精3‑6、柠檬酸0.03‑0.05、牛肉400‑500。
Description
技术领域
本发明涉及食品加工技术技术领域，尤其涉及一种清热解毒莴笋叶发酵牛肉。
背景技术
发酵食品已经成为食品工业中的重要分支就广义而言；凡是利用微生物的作用制取的食品都可称为发酵食品。功能性发酵食品主要是以高新生物技术（包括发酵法、酶法）制取的具有某种生理活性的物质生产出能调节机体生理功能的食品。
发酵食品因在食品加工过程中有微生物参与作用，进而可以形成一些特异性营养因子。如提供小肠黏膜能源的谷氨酰胺，供结肠黏膜能源物质的短链脂肪酸，以及亚油酸、精氨酸等。
牛肉含有丰富的蛋白质，氨基酸。其组成比猪肉更接近人体需要，能提高机体抗病能力，对生长发育及手术后、病后调养的人在补充失血和修复组织等方面特别适宜。
中医食疗认为：寒冬食牛肉，有暖胃作用，为寒冬补益佳品。中医认为：牛肉有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功能。适用于中气下陷、气短体虚，筋骨酸软和贫血久病及面黄目眩之人食用。
现有牛肉食品口味品种单一，且牛肉纤维组织多，口感粗糙，不容易消化。。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种清热解毒莴笋叶发酵牛肉。
本发明是通过以下技术方案实现的：
一种清热解毒莴笋叶发酵牛肉，其是由下述重量份的原料制得：莴笋叶1-3、薏米1-2、绿豆1-3、槐花1-3、金珠果1-2、冬瓜皮1-2、马齿苋3-4、猴头菇3-4、腐乳粉0.1-0.2、料酒0.2-0.4、食用盐3-5、小茴香粒0.1-0.5、香菜籽0.1-0.5、绿茶粉0.2-0.5、壳聚糖15-35、槐豆胶0.1-1、明胶1-2、菜籽油0.1-0.2、β-环糊精3-6、柠檬酸0.03-0.05、牛肉400-500。
所述的一种清热解毒莴笋叶发酵牛肉，
（1）按重量份取薏米、绿豆、槐花，清洗干净后，加水浸泡3-5h，过滤后破碎成浆，然后加入上述原料重量5-6倍的纯净水，加热熬制10-30分钟后，冷却，加入腐乳粉，在温度为28-30℃、相对湿度为80-90%的条件下发酵2-3天，取出后在温度为4-6℃、相对湿度70-95%的条件下放置2-3天，得一次发酵液备用；
（2）将莴笋叶、金珠果、冬瓜皮、马齿苋、猴头菇混合并绞碎后，搅拌均匀后，与一次发酵液混合均匀后，在温度为27-32℃、相对湿度为70-80%的条件下发酵1-2天，过滤，得二次发酵液备用；
（3）将牛肉与二次发酵液和料酒、食用盐、小茴香粒、香菜籽、绿茶粉放入真空滚揉机中缓慢滚揉，使辅料均匀附于肉块表面，再在24-28℃、相对湿度70-80%的条件下挂晾发酵2-3天，然后在最后在17-20℃、相对湿度70-80%的条件下自然挂晾干燥3-5天，所得发酵牛肉备用；
（4）将柠檬酸加适量水搅拌均匀，再加入壳聚糖，充分地搅拌、静止，再加入其余原料混匀后，得到浆液，将其喷涂到发酵牛肉表面，快速风干即得。
本发明的优点是：（1）本发明原料复配合理，充分发挥清热解毒的功能，丰富发酵牛肉的口感；绿豆汤具有清热解毒、止渴消暑的功效。绿豆的营养成分比较丰富,是经济价值和营养价值较高的一种豆类。槐花味苦，性平，无毒，具有清热、凉血、止血、降压的功效。金珠果梨肉质酥脆细腻，汁液丰富，酸甜浓郁，蕴含山欧李、山楂、山樱桃等多种野生山果之独特清香，令人百食不厌此梨营养价值高。据测定，果肉中可溶性固形物含量高达17．6%，居众梨之首。并具有显著的润肺止咳、养颜排毒、软化血管、健脑益智、延缓衰老等保健功效。
（2）本发明的发酵液用五谷自然发酵液替代微生物发酵剂，并采用三阶段发酵干燥工艺，不仅可达到发酵快和低成本的目的，而且还可有效抑制畜肉腥膻味，使所制得的产品既保持了天然特性，又具有独特的风味。
（3）在发酵的牛肉表面涂一层壳聚糖薄膜，具有防腐、保鲜、杀菌和防失水的功效，能够避免发酵牛肉中的营养成分的流失或腐坏变质，延长保质期。。
具体实施方式
一种清热解毒莴笋叶发酵牛肉，其是由下述重量份的原料制得：莴笋叶1、薏米1、绿豆1、槐花1、金珠果1、冬瓜皮1、马齿苋3、猴头菇3、腐乳粉0.1、料酒0.2、食用盐3、小茴香粒0.1、香菜籽0.1、绿茶粉0.2、壳聚糖15、槐豆胶0.1、明胶1、菜籽油0.1、β环糊精3、柠檬酸0.03、牛肉400。
所述的一种清热解毒莴笋叶发酵牛肉，
（1）按重量份取薏米、绿豆、槐花，清洗干净后，加水浸泡3h，过滤后破碎成浆，然后加入上述原料重量5倍的纯净水，加热熬制10分钟后，冷却，加入腐乳粉，在温度为28℃、相对湿度为80%的条件下发酵2天，取出后在温度为4℃、相对湿度70%的条件下放置2天，得一次发酵液备用；
（2）将莴笋叶、金珠果、冬瓜皮、马齿苋、猴头菇混合并绞碎后，搅拌均匀后，与一次发酵液混合均匀后，在温度为27℃、相对湿度为70%的条件下发酵1天，过滤，得二次发酵液备用；
（3）将牛肉与二次发酵液和料酒、食用盐、小茴香粒、香菜籽、绿茶粉放入真空滚揉机中缓慢滚揉，使辅料均匀附于肉块表面，再在24℃、相对湿度70%的条件下挂晾发酵2天，然后在最后在17℃、相对湿度70%的条件下自然挂晾干燥3天，所得发酵牛肉备用；
（4）将柠檬酸加适量水搅拌均匀，再加入壳聚糖，充分地搅拌、静止，再加入其余原料混匀后，得到浆液，将其喷涂到发酵牛肉表面，快速风干即得。
Claims (2)
1.一种清热解毒莴笋叶发酵牛肉，其特征在于：其是由下述重量份的原料制得：莴笋叶1-3、薏米1-2、绿豆1-3、槐花1-3、金珠果1-2、冬瓜皮1-2、马齿苋3-4、猴头菇3-4、腐乳粉0.1-0.2、料酒0.2-0.4、食用盐3-5、小茴香粒0.1-0.5、香菜籽0.1-0.5、绿茶粉0.2-0.5、壳聚糖15-35、槐豆胶0.1-1、明胶1-2、菜籽油0.1-0.2、β-环糊精3-6、柠檬酸0.03-0.05、牛肉400-500。
2.根据权利要求1所述的一种清热解毒莴笋叶发酵牛肉，其特征在于：
（1）按重量份取薏米、绿豆、槐花，清洗干净后，加水浸泡3-5h，过滤后破碎成浆，然后加入上述原料重量5-6倍的纯净水，加热熬制10-30分钟后，冷却，加入腐乳粉，在温度为28-30℃、相对湿度为80-90%的条件下发酵2-3天，取出后在温度为4-6℃、相对湿度70-95%的条件下放置2-3天，得一次发酵液备用；
（2）将莴笋叶、金珠果、冬瓜皮、马齿苋、猴头菇混合并绞碎后，搅拌均匀后，与一次发酵液混合均匀后，在温度为27-32℃、相对湿度为70-80%的条件下发酵1-2天，过滤，得二次发酵液备用；
（3）将牛肉与二次发酵液和料酒、食用盐、小茴香粒、香菜籽、绿茶粉放入真空滚揉机中缓慢滚揉，使辅料均匀附于肉块表面，再在24-28℃、相对湿度70-80%的条件下挂晾发酵2-3天，然后在最后在17-20℃、相对湿度70-80%的条件下自然挂晾干燥3-5天，所得发酵牛肉备用；
（4）将柠檬酸加适量水搅拌均匀，再加入壳聚糖，充分地搅拌、静止，再加入其余原料混匀后，得到浆液，将其喷涂到发酵牛肉表面，快速风干即得。
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| CN102028243A (zh) * | 2010-11-23 | 2011-04-27 | 长沙坛坛香调料食品有限公司 | 发酵牛肉的加工方法 |
| CN105029456A (zh) * | 2015-06-27 | 2015-11-11 | 安徽光正食品有限公司 | 一种补血益气牛肉干的制备方法 |
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