CN106376897A - 一种烟熏牛肉香酥松子仁 - Google Patents
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Abstract
一种烟熏牛肉香酥松子仁,由以下重量份原料制成:松子仁120‑130、牛肉50‑60、苹果木烟熏液60‑70、玫瑰精油0.1‑0.2、红酒25‑30、绿豆淀粉65‑70、阿胶6‑7、人参4‑5、当归3‑4、何首乌2‑3、欧石楠2‑3等;本发明的一种牛肉香酥松子仁,先将松子仁煮至入味,再采用微波对松子仁烘烤,焙干水分,增加了松子仁的松脆性并且能够避免松子仁受温较高时油脂酸败导致的哈败,将牛肉作为主要材料对松子仁进行包裹,赋予了松子仁浓郁的牛肉香气,并且使得本发明的松子仁富含优质蛋白,氨基酸,与阿胶、人参、当归、何首乌等中药提取物通过合理比例搭配,能够起到很好的益气补血,增强肌肉的作用。
Description
技术领域
本发明涉及一种烟熏牛肉香酥松子仁,尤其涉及一种烟熏牛肉香酥松子仁及其制备方法。
背景技术
松子是干果中一种优秀的品种,因为充满油脂,其口感很好,油脂主要为亚油酸和不饱和脂肪酸,可调整血脂,软化血管和防止动脉粥样硬化,能够提升血液品质,还含有棕榈碱、挥发油等,尤其适用于年老体弱、产后病后大便秘结者,润肠通便因为来自松树,其口味独特,深受人们喜爱。
目前已有的关于坚果松子仁的申请如下:
申请公开号为201610025447.3的专利申请公开了卤化熟化松子仁的加工方法,用山鸡肉、鹿茸、党参、不老草、灵芝、肉桂、丁香、五味子、黄金蘑、白金蘑、猴头菇、野山梨,加入天然矿泉水和煮汤调料包熬制出卤煮清汤,将卤煮清汤用钢精锅内加入去掉内皮的松子仁卤制,卤制好的松子仁冲净晾干,在烤箱的烤盘上铺宣纸,在宣纸上铺松子仁,烤制时松子仁的多余油分以被宣纸吸收的配方加工工艺。上述的申请主要是其口感为主的,并没有在松子仁的抗氧化、防止哈败以及营养保健方面的研究,并且其营养单一,外形没有独到之处,并不能满足现在人们对于食品的营养和外形的高标准要求。
发明内容
本发明克服了现有技术不足,提供了一种烟熏牛肉香酥松子仁。
本发明是通过以下技术方案实现的:
一种烟熏牛肉香酥松子仁,由以下重量份原料制成:松子仁120-130、牛肉50-60、苹果木烟熏液60-70、玫瑰精油0.1-0.2、红酒25-30、绿豆淀粉65-70、阿胶6-7、人参4-5、当归3-4、何首乌2-3、欧石楠2-3、桔梗多糖33-35、葡萄皮80-90、海藻酸钠33-35、甘油35-36、维生素E0.5-0.6、八角8-10、茴香6-7、甘草8-10、花椒8-9、食盐适量、麦芽糖适量、水适量。
一种牛肉香酥松子仁的制备方法,包括以下工艺:
(1)将松子仁中杂质剔除,选出颗粒饱满均匀的松子仁,洗净,晒干后,置于锅中,将八角、茴香、甘草、花椒放入锅中,焙熟,碾磨成粉,与食盐、麦芽糖同时倒入松子仁中,加入适量的水,加热煮制2h,取出松子仁,在60℃的微波条件下烘干,得酥脆松子仁备用;
(2)将牛肉洗净,沥干水后切成块状,将苹果木烟熏液、玫瑰精油、红酒混匀,取适量液体喷涂与牛肉表面,剩余置于蒸锅中,将牛肉块平铺在竹片蒸板上,加盖后,加热焖润烟熏,30-35分钟后取出牛肉,置于烘箱中烘干水分,并碾磨成粉,过40目筛,得牛肉粉备用;
(3)将阿胶、人参、当归、何首乌、欧石楠用5-10倍量的水加热提取,过滤,得中药提取液,经喷雾干燥,得中药粉备用;
(4)将绿豆淀粉倒入容器中,缓慢加入80℃的水,充分搅拌,制成糊状后倒入牛肉粉、中药粉混匀,倒入适量食盐、麦芽糖混合,充分搅拌混匀制成糊,均匀涂抹在松子仁的表面,厚度1-2mm,置于烤箱中烤制酥脆,取出,冷却,得酥脆松子仁备用;
(5)将葡萄皮用清水冲洗干净,与3-5倍量的水混合置于磨浆机中磨浆,过胶体磨,得细浆液,用4层纱布过滤,取滤液,即粗提花青素溶液备用;
(6)将桔梗多糖与海藻酸钠混匀,加入适量50℃蒸馏水以及粗提花青素溶液搅拌,再倒入甘油、维生素E,调节pH值至7.0,30℃恒温搅拌至均匀,在0.095Mpa的真空度下脱气至膜液中无气泡,将膜液喷洒在酥脆松子仁的表面,40℃干燥,得到淡紫色膜包裹的杏仁,包装即可。
与现有技术相比,本发明的优点是:
本发明的一种牛肉香酥松子仁,先将松子仁煮至入味,再采用微波对松子仁烘烤,焙干水分,增加了松子仁的松脆性并且能够避免松子仁受温较高时油脂酸败导致的哈败,将牛肉作为主要材料对松子仁进行包裹,赋予了松子仁浓郁的牛肉香气,并且使得本发明的松子仁富含优质蛋白,氨基酸,与阿胶、人参、当归、何首乌等中药提取物通过合理比例搭配,能够起到很好的益气补血,增强肌肉的作用,同时为了避免本发明的松子仁与空气接触被氧化,采用桔梗多糖、花青素等制备成食用膜包裹,能够延长坚果的贮藏期,阻水阻油性好,桔梗多糖膜食用后多糖和花青素自身的活性功效,抗肿瘤、抗病毒、抗氧化等药理活性将发挥作用,对人体有保健的作用,并且膜呈现紫色,使本发明的松子仁成品色彩丰富。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种烟熏牛肉香酥松子仁,由以下重量份(Kg)原料制成:松子仁120、牛肉50、苹果木烟熏液60、玫瑰精油0.1、红酒25、绿豆淀粉65、阿胶6、人参4、当归3、何首乌2、欧石楠2、桔梗多糖33、葡萄皮80、海藻酸钠33、甘油35、维生素E0.5、八角8、茴香6、甘草8、花椒8、食盐适量、麦芽糖适量、水适量。
一种牛肉香酥松子仁的制备方法,包括以下工艺:
(1)将松子仁中杂质剔除,选出颗粒饱满均匀的松子仁,洗净,晒干后,置于锅中,将八角、茴香、甘草、花椒放入锅中,焙熟,碾磨成粉,与食盐、麦芽糖同时倒入松子仁中,加入适量的水,加热煮制2h,取出松子仁,在60℃的微波条件下烘干,得酥脆松子仁备用;
(2)将牛肉洗净,沥干水后切成块状,将苹果木烟熏液、玫瑰精油、红酒混匀,取适量液体喷涂与牛肉表面,剩余置于蒸锅中,将牛肉块平铺在竹片蒸板上,加盖后,加热焖润烟熏,30分钟后取出牛肉,置于烘箱中烘干水分,并碾磨成粉,过40目筛,得牛肉粉备用;
(3)将阿胶、人参、当归、何首乌、欧石楠用5倍量的水加热提取,过滤,得中药提取液,经喷雾干燥,得中药粉备用;
(4)将绿豆淀粉倒入容器中,缓慢加入80℃的水,充分搅拌,制成糊状后倒入牛肉粉、中药粉混匀,倒入适量食盐、麦芽糖混合,充分搅拌混匀制成糊,均匀涂抹在松子仁的表面,厚度1mm,置于烤箱中烤制酥脆,取出,冷却,得酥脆松子仁备用;
(5)将葡萄皮用清水冲洗干净,与3倍量的水混合置于磨浆机中磨浆,过胶体磨,得细浆液,用4层纱布过滤,取滤液,即粗提花青素溶液备用;
(6)将桔梗多糖与海藻酸钠混匀,加入适量50℃蒸馏水以及粗提花青素溶液搅拌,再倒入甘油、维生素E,调节pH值至7.0,30℃恒温搅拌至均匀,在0.095Mpa的真空度下脱气至膜液中无气泡,将膜液喷洒在酥脆松子仁的表面,40℃干燥,得到淡紫色膜包裹的杏仁,包装即可。
Claims (2)
1.一种烟熏牛肉香酥松子仁,其特征在于,由以下重量份原料制成:松子仁120-130、牛肉50-60、苹果木烟熏液60-70、玫瑰精油0.1-0.2、红酒25-30、绿豆淀粉65-70、阿胶6-7、人参4-5、当归3-4、何首乌2-3、欧石楠2-3、桔梗多糖33-35、葡萄皮80-90、海藻酸钠33-35、甘油35-36、维生素E0.5-0.6、八角8-10、茴香6-7、甘草8-10、花椒8-9、食盐适量、麦芽糖适量、水适量。
2.如权利要求1所述的一种牛肉香酥松子仁的制备方法,其特征在于,包括以下工艺:
(1)将松子仁中杂质剔除,选出颗粒饱满均匀的松子仁,洗净,晒干后,置于锅中,将八角、茴香、甘草、花椒放入锅中,焙熟,碾磨成粉,与食盐、麦芽糖同时倒入松子仁中,加入适量的水,加热煮制2h,取出松子仁,在60℃的微波条件下烘干,得酥脆松子仁备用;
(2)将牛肉洗净,沥干水后切成块状,将苹果木烟熏液、玫瑰精油、红酒混匀,取适量液体喷涂与牛肉表面,剩余置于蒸锅中,将牛肉块平铺在竹片蒸板上,加盖后,加热焖润烟熏,30-35分钟后取出牛肉,置于烘箱中烘干水分,并碾磨成粉,过40目筛,得牛肉粉备用;
(3)将阿胶、人参、当归、何首乌、欧石楠用5-10倍量的水加热提取,过滤,得中药提取液,经喷雾干燥,得中药粉备用;
(4)将绿豆淀粉倒入容器中,缓慢加入80℃的水,充分搅拌,制成糊状后倒入牛肉粉、中药粉混匀,倒入适量食盐、麦芽糖混合,充分搅拌混匀制成糊,均匀涂抹在松子仁的表面,厚度1-2mm,置于烤箱中烤制酥脆,取出,冷却,得酥脆松子仁备用;
(5)将葡萄皮用清水冲洗干净,与3-5倍量的水混合置于磨浆机中磨浆,过胶体磨,得细浆液,用4层纱布过滤,取滤液,即粗提花青素溶液备用;
(6)将桔梗多糖与海藻酸钠混匀,加入适量50℃蒸馏水以及粗提花青素溶液搅拌,再倒入甘油、维生素E,调节pH值至7.0,30℃恒温搅拌至均匀,在0.095Mpa的真空度下脱气至膜液中无气泡,将膜液喷洒在酥脆松子仁的表面,40℃干燥,得到淡紫色膜包裹的杏仁,包装即可。
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WO2018197707A1 (en) * | 2017-04-28 | 2018-11-01 | Kerry Luxembourg S.À. R.L. | Liquid smoke reaction products |
WO2021198499A1 (en) | 2020-04-03 | 2021-10-07 | Kerry Luxembourg S.À. R.L. | Use of natural flavours and natural smoke flavours to enhance functionality of buffered organic acids and methods for producing the same |
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CN101273788A (zh) * | 2008-05-08 | 2008-10-01 | 广东富味制果厂有限公司 | 一种甜杏仁的制备方法 |
CN103689690A (zh) * | 2013-11-07 | 2014-04-02 | 合肥昊康食品贸易有限责任公司 | 一种香辣瓜子仁及其制备方法 |
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CN101273788A (zh) * | 2008-05-08 | 2008-10-01 | 广东富味制果厂有限公司 | 一种甜杏仁的制备方法 |
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WO2018197707A1 (en) * | 2017-04-28 | 2018-11-01 | Kerry Luxembourg S.À. R.L. | Liquid smoke reaction products |
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