CN106889437A - 肉面子油茶及其制备方法 - Google Patents
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Abstract
肉面子油茶及其制备方法,属于食品领域。该油茶各组份及所占重量百分比为:小麦粉68‑75%、肉7‑12%、盐3‑4%、牛油6‑10%、葱5‑8%、香料0.7‑1.5%,其余为微量味精和鸡精;所述的香料由八角、花椒、小茴香、干姜、荜拨、良姜、桂皮、草果、香叶组成。先炒制小麦粉,炒制过程中加入盐和香料,边抄边搅匀;将羊肉或牛肉洗净,在绞肉机中绞碎,放入炒锅中炒制成微黄色,炒制中放入葱、香料粉、牛油、味精、鸡精、盐;最后将炒制好的小麦粉按比例混合到炒肉中,拌匀即可。本发明由于加入牛羊肉及葱和香料后,使得油茶更加味道鲜美,营养丰富,且携带、食用方便。
Description
技术领域
本发明属于食品技术领域,特别涉及一种肉面子油茶及其制备方法。
背景技术
油茶,是一种北方地区传统速食食品,是通过炒制小麦粉为主加不同的配料炒制而成的一种营养食品,具有易于携带、方便食用的特点。中国专利申请CN105077027A公开了一种《五仁油茶》,是以小麦粉、花生仁、芝麻仁、核桃仁、葵花仁、腰果仁、香料、盐为原料混合而成,该油茶主要以干果配料为主,虽然营养比较丰富,但取料相对复杂,生产成本较高。以肉和小麦粉为主料的肉面子油茶,还未在专利申请文件和相关文献中看到。
发明内容
本发明的目的是针对现有油茶缺乏以肉为主料的不足之处,提供一种以肉和小麦粉为主料的肉面子油茶及其制备方法的技术方案。
本发明的具体技术方案是这样的:
肉面子油茶,各组份及所占重量百分比为:小麦粉68-75%、肉7-12%、盐3-4%、牛油6-10%、葱5-8%、香料0.7-1.5%、其余为微量味精和鸡精;所述的香料,由八角、花椒、小茴香、干姜、荜拨、良姜、桂皮、草果、香叶组成。
肉面子油茶的制备方法为:
具体步骤是:先炒制小麦粉,炒制过程中加入盐和香料,边抄边搅匀;将羊肉或牛肉洗净,在绞肉机中绞碎,放入炒锅中炒制成微黄色,炒制中放入葱、香料粉、牛油、味精、鸡精、盐;最后将炒制好的小麦粉按比例混合到炒肉中,拌匀即可。
主要配料的功效如下:
小麦粉:小麦是世界上主要的粮食之一,作为食品其主要成分为小麦粉。小麦粉的主要成分为淀粉,其次还有蛋白质、脂肪、维生素、矿物质等,富含蛋白质、碳水化合物、维生素和钙、铁、磷、钾、镁等矿物质,有养心益肾、健脾厚肠、除热止渴的功效。小麦味甘,性凉,入心、脾、肾经;养心,益肾,除热,止渴;主治脏躁、烦热、消渴、泄痢、痈肿、外伤出血及烫伤等。一般人皆可食用,偏食者尤其适合食用。
羊肉或牛肉: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。寒冬食牛羊肉,有暖胃作用,为寒冬补益佳品。中医认为:牛羊肉有补中益气、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
葱:具有利肺通阳、发汗解表、通乳止血、定痛疗伤的功效,用于痢疾、腹疼痛、关节炎、便秘等症。葱有一种独特的香辣味,来源于挥发硫化物一葱素,能刺激唾液和胃液分泌,增进食欲。葱所含的苹果酸和磷酸糖能兴奋神经、改善促进循环,解表清热。常吃葱可减少胆固醇在血管壁上的堆积。葱具有的营养功效,不是三言两语就能说完的,可以说大葱的食疗作用是很多的,每周吃3次大葱或细香葱,可炒菜、凉拌食用,也能当成调味剂,可以达到壮阳补阴的作用。葱还能解毒调味、发汗抑菌、预防癌症、增进食欲、舒张血管、降胆固醇。
本发明具有如下显著效果:
1.本发明由于加入牛羊肉,营养丰富,加入葱和香料后,使得油茶更加味道鲜美,通过特殊工艺炒制,使得这些营养滋补物质易被人体消化吸收,具有较高的营养价值。
2、本发明携带、食用方便。特别是对于信奉伊斯兰教的回族等少数民族,参加朝觐活动或外出旅行到以汉族为主的地区时,途中饮食极不方便,本发明为回族人们饮食习惯提供了便利。
具体实施方式
本发明的具体实施方式参照实施例。
实施例1:
肉面子油茶,一种以小麦粉、牛油、葱、肉、香料、盐为原料混合而成的一种油茶食品 ;各组份及所占重量百分比为:小麦粉70%、羊肉12%、盐4%、牛油8%、葱8%、香料1.5%,其余为微量味精和鸡精;先炒制小麦粉,炒制过程中加入盐和香料,边抄边搅匀;将羊肉洗净,在绞肉机中绞碎,放入炒锅中炒制成微黄色,炒制中放入葱、香料粉、牛油、味精、鸡精、盐;最后将炒制好的小麦粉按比例混合到炒肉中,拌匀即可。
实施例2:
肉面子油茶,一种以小麦粉、牛油、葱、肉、香料、盐为原料混合而成的一种油茶食品 ;各组份及所占重量百分比为:小麦粉75%、牛肉9%、盐3%、牛油6%、葱5%、香料1%、其余为微量味精和鸡精;先炒制小麦粉,炒制过程中加入盐和香料,边抄边搅匀;将牛肉洗净,在绞肉机中绞碎,放入炒锅中炒制成微黄色,炒制中放入葱、香料粉、牛油、味精、鸡精、盐;最后将炒制好的小麦粉按比例混合到炒肉中,拌匀即可。
上述实施例仅仅有代表性的两种,在发明内容中所述的组份配料范围内可以有多个实施例。
Claims (4)
1.肉面子油茶,其特征在于:该油茶各组份及所占重量百分比为:小麦粉68-75%、肉7-12%、盐3-4%、牛油6-10%、葱5-8%、香料0.7-1.5%,其余为微量味精和鸡精;所述的香料,由八角、花椒、小茴香、干姜、荜拨、良姜、桂皮、草果、香叶组成。
2.肉面子油茶的制备方法,其特征在于:该油茶的制备工序为:先炒制小麦粉,炒制过程中加入盐和香料,边抄边搅匀;将羊肉或牛肉洗净,在绞肉机中绞碎,放入炒锅中炒制成微黄色,炒制中放入葱、香料粉、牛油、味精、鸡精、盐;最后将炒制好的小麦粉按比例混合到炒肉中,拌匀即可。
3.根据权利要求1所述的肉面子油茶,其特征在于:所述的油茶各组份及所占重量百分比为:小麦粉70%、羊肉12%、盐4%、牛油8%、葱8%、香料1.5%,其余为微量味精和鸡精。
4.根据权利要求1所述的肉面子油茶,其特征在于:所述的油茶各组份及所占重量百分比为:小麦粉75%、牛肉9%、盐3%、牛油6%、葱5%、香料1%,其余为微量味精和鸡精。
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CN111134267A (zh) * | 2020-01-07 | 2020-05-12 | 西安建筑科技大学 | 一种水冲式面茶及其制备方法 |
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CN105077027A (zh) * | 2015-08-15 | 2015-11-25 | 河南省金路达食品科技有限公司 | 五仁油茶 |
CN106256231A (zh) * | 2015-06-16 | 2016-12-28 | 周亚刚 | 一种黑米油茶及其制备方法 |
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