CN106666429A - 一种绿茶鳕鱼羊肉串及其制备方法 - Google Patents
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Abstract
本发明公开了一种绿茶鳕鱼羊肉串,由以下重量份的原料制成:鲜羊肉230‑250、绿茶冻干粉7‑8、香椿芽8‑10、腌制青椒6‑7、雪菜丝8‑9、莲雾12‑15、鳕鱼一条、韭菜酱6‑7、桂皮粉7‑8、丁香粉8‑10、孜然粉8‑10、食用盐适量、红薯细辛2‑3、天麻1‑2、刺瓜米草1‑2、枸杞子3‑5、北沙参3‑4、营养添加粉7‑8;本发明口感饱满、回味悠长,其中添加的鳕鱼肉味甘美、营养丰富,具有活血止痛、通便清肠的作用,采用的香椿芽具有有助于增强机体免疫功能,并有很好的润滑肌肤的作用,同时本发明还采用枸杞子等多种中草药,长期服用具有清热止渴、祛风明目、补肝益肾的功效。
Description
技术领域
本发明主要涉及羊肉串领域,尤其涉及一种绿茶鳕鱼羊肉串及其制备方法。
背景技术
羊肉性温,冬季常吃羊肉,不仅可以增加人体热量,抵御寒冷,而且还能增加消化酶,保护胃壁,修复胃粘膜,帮助脾胃消化,起到抗衰老的作用;羊肉营养丰富,对肺结核、气管炎、哮喘、贫血、产后气血两虚、腹部冷痛、体虚畏寒、营养不良、腰膝酸软、阳痿早泄以及一切虚寒病症均有很大裨益;具有补肾壮阳、补虚温中等作用,男士适合经常食用。
羊肉的众多吃法中,制成羊肉串则最为普遍,现有的羊肉串的口味比较单一。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种绿茶鳕鱼羊肉串及其制备方法。
本发明是通过以下技术方案实现的:
一种绿茶鳕鱼羊肉串,其特征在于由以下重量份的原料制成:
鲜羊肉230-250、绿茶冻干粉7-8、香椿芽8-10、腌制青椒6-7、雪菜丝8-9、莲雾12-15、鳕鱼一条、韭菜酱6-7、桂皮粉7-8、丁香粉8-10、孜然粉8-10、食用盐适量、红薯细辛2-3、天麻1-2、刺瓜米草1-2、枸杞子3-5、北沙参3-4、营养添加粉7-8;
所述的营养添加粉由以下重量份的原料制成:
河蚌肉7-8、飞碟瓜5-6、冬粉薯7-9、葡萄酒2-3、青花椰菜粉6-7、黑醋栗7-8、煅牡蛎粉5-6、紫皮石斛花3-4、异叶茴芹2-3、万年甘2-4、山香圆叶1-3、当归叶1-2;
制备方法为:(1)将紫皮石斛花、异叶茴芹、万年甘、山香圆叶、当归叶混合,水提2-3次,过滤,合并滤液;将飞碟瓜、冬粉薯、黑醋栗混合,加滤液、煅牡蛎粉打浆,所得浆液经喷雾干燥处理后,得蔬果药粉;
(2)将河蚌肉与葡萄酒混合,滚揉均匀,静置浸渍5-10分钟,除腥后裹上青花椰菜粉,置于蒸锅中隔水蒸熟,出料,烘干,粉碎后,与蔬果药粉混合均匀,即得。
所述的一种绿茶鳕鱼羊肉串的制备方法,其特征在于包括以下步骤:
(1)将红薯细辛、天麻、刺瓜米草、枸杞子、北沙参及以下步骤未涉及的原料混合,水提3-4次,过滤,合并滤液;在所得滤液中加韭菜酱、桂皮粉、丁香粉、孜然粉、食用盐,混合均匀后,加3-5倍水稀释后,得腌制液;
(2)将莲雾加1-2倍水打浆,所得浆液与绿茶冻干粉、营养添加粉混合,得茶果浆;将香椿芽、腌制青椒、雪菜丝切碎后,塞在鳕鱼肚子中,将茶果浆均匀涂抹于鳕鱼的外表面后置于蒸锅中,大火隔水蒸制50-80分钟,出料,送至烤箱烤至两面微黄,烘干,粉碎,得裹粉;
(3)将鲜羊肉洗净、沥干水分后,切成重约 3-4g 的方形块状,得到羊肉块 ;将羊肉块与腌制液混合,送入滚揉机中,滚揉30-40分钟,再在1-5℃的低温下静置腌制 6-10 小时后,用竹签串起来,撒上裹粉,烘烤至熟,即得。
本发明的优点是:
本发明口感饱满、回味悠长,其中添加的鳕鱼肉味甘美、营养丰富,具有活血止痛、通便清肠的作用,采用的香椿芽具有有助于增强机体免疫功能,并有很好的润滑肌肤的作用,同时本发明还采用枸杞子等多种中草药,长期服用具有清热止渴、祛风明目、补肝益肾的功效。
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:
一种绿茶鳕鱼羊肉串,由以下重量份的原料制成:
鲜羊肉250、绿茶冻干粉8、香椿芽10、腌制青椒7、雪菜丝9、莲雾15、鳕鱼一条、韭菜酱7、桂皮粉8、丁香粉10、孜然粉10、食用盐适量、红薯细辛3、天麻2、刺瓜米草2、枸杞子5、北沙参4、营养添加粉8;
所述的营养添加粉由以下重量份的原料制成:
河蚌肉8、飞碟瓜6、冬粉薯9、葡萄酒3、青花椰菜粉7、黑醋栗8、煅牡蛎粉6、紫皮石斛花4、异叶茴芹3、万年甘4、山香圆叶3、当归叶2;
制备方法为:(1)将紫皮石斛花、异叶茴芹、万年甘、山香圆叶、当归叶混合,水提3次,过滤,合并滤液;将飞碟瓜、冬粉薯、黑醋栗混合,加滤液、煅牡蛎粉打浆,所得浆液经喷雾干燥处理后,得蔬果药粉;
(2)将河蚌肉与葡萄酒混合,滚揉均匀,静置浸渍10分钟,除腥后裹上青花椰菜粉,置于蒸锅中隔水蒸熟,出料,烘干,粉碎后,与蔬果药粉混合均匀,即得。
所述的一种绿茶鳕鱼羊肉串的制备方法,包括以下步骤:
(1)将红薯细辛、天麻、刺瓜米草、枸杞子、北沙参及以下步骤未涉及的原料混合,水提4次,过滤,合并滤液;在所得滤液中加韭菜酱、桂皮粉、丁香粉、孜然粉、食用盐,混合均匀后,加5倍水稀释后,得腌制液;
(2)将莲雾加2倍水打浆,所得浆液与绿茶冻干粉、营养添加粉混合,得茶果浆;将香椿芽、腌制青椒、雪菜丝切碎后,塞在鳕鱼肚子中,将茶果浆均匀涂抹于鳕鱼的外表面后置于蒸锅中,大火隔水蒸制80分钟,出料,送至烤箱烤至两面微黄,烘干,粉碎,得裹粉;
(3)将鲜羊肉洗净、沥干水分后,切成重约4g 的方形块状,得到羊肉块 ;将羊肉块与腌制液混合,送入滚揉机中,滚揉40分钟,再在5℃的低温下静置腌制10 小时后,用竹签串起来,撒上裹粉,烘烤至熟,即得。
Claims (2)
1.一种绿茶鳕鱼羊肉串,其特征在于由以下重量份的原料制成:
鲜羊肉230-250、绿茶冻干粉7-8、香椿芽8-10、腌制青椒6-7、雪菜丝8-9、莲雾12-15、鳕鱼一条、韭菜酱6-7、桂皮粉7-8、丁香粉8-10、孜然粉8-10、食用盐适量、红薯细辛2-3、天麻1-2、刺瓜米草1-2、枸杞子3-5、北沙参3-4、营养添加粉7-8;
所述的营养添加粉由以下重量份的原料制成:
河蚌肉7-8、飞碟瓜5-6、冬粉薯7-9、葡萄酒2-3、青花椰菜粉6-7、黑醋栗7-8、煅牡蛎粉5-6、紫皮石斛花3-4、异叶茴芹2-3、万年甘2-4、山香圆叶1-3、当归叶1-2;
制备方法为:(1)将紫皮石斛花、异叶茴芹、万年甘、山香圆叶、当归叶混合,水提2-3次,过滤,合并滤液;将飞碟瓜、冬粉薯、黑醋栗混合,加滤液、煅牡蛎粉打浆,所得浆液经喷雾干燥处理后,得蔬果药粉;
(2)将河蚌肉与葡萄酒混合,滚揉均匀,静置浸渍5-10分钟,除腥后裹上青花椰菜粉,置于蒸锅中隔水蒸熟,出料,烘干,粉碎后,与蔬果药粉混合均匀,即得。
2.根据权利要求1所述的一种绿茶鳕鱼羊肉串的制备方法,其特征在于包括以下步骤:
(1)将红薯细辛、天麻、刺瓜米草、枸杞子、北沙参及以下步骤未涉及的原料混合,水提3-4次,过滤,合并滤液;在所得滤液中加韭菜酱、桂皮粉、丁香粉、孜然粉、食用盐,混合均匀后,加3-5倍水稀释后,得腌制液;
(2)将莲雾加1-2倍水打浆,所得浆液与绿茶冻干粉、营养添加粉混合,得茶果浆;将香椿芽、腌制青椒、雪菜丝切碎后,塞在鳕鱼肚子中,将茶果浆均匀涂抹于鳕鱼的外表面后置于蒸锅中,大火隔水蒸制50-80分钟,出料,送至烤箱烤至两面微黄,烘干,粉碎,得裹粉;
(3)将鲜羊肉洗净、沥干水分后,切成重约 3-4g 的方形块状,得到羊肉块 ;将羊肉块与腌制液混合,送入滚揉机中,滚揉30-40分钟,再在1-5℃的低温下静置腌制 6-10 小时后,用竹签串起来,撒上裹粉,烘烤至熟,即得。
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