CN107334078A - 一种护肝牛肉干及其制备方法 - Google Patents
一种护肝牛肉干及其制备方法 Download PDFInfo
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- CN107334078A CN107334078A CN201710682559.0A CN201710682559A CN107334078A CN 107334078 A CN107334078 A CN 107334078A CN 201710682559 A CN201710682559 A CN 201710682559A CN 107334078 A CN107334078 A CN 107334078A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 41
- 210000004185 liver Anatomy 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000003814 drug Substances 0.000 claims abstract description 9
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 241000208340 Araliaceae Species 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 206010008190 Cerebrovascular accident Diseases 0.000 claims description 3
- 208000006011 Stroke Diseases 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 208000004930 Fatty Liver Diseases 0.000 abstract description 2
- 206010019708 Hepatic steatosis Diseases 0.000 abstract description 2
- 208000010706 fatty liver disease Diseases 0.000 abstract description 2
- 231100000240 steatosis hepatitis Toxicity 0.000 abstract description 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 206010054949 Metaplasia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明公开了一种护肝牛肉干，它是由以下重量比的原料制成：牛肉70‑100份、3‑5份的枸杞、3‑5份的泽泻、2‑3份的生姜、1‑3份的人参、1‑3份的料酒、1‑3份孜然粉、4‑6份生抽、2‑4份耗油、1‑3份的盐以及3‑5份的白糖。本发明提供一种护肝牛肉干及其制备方法，风味独特，口感好，且营养丰富，并且通过添加中药添加剂，起到保肝护肝的作用，尤其是能够预防脂肪肝，且本发明的牛肉干的制备方法简单、成本低。
Description
技术领域
本发明涉及食品领域，特别涉及一种护肝牛肉干及其制备方法。
背景技术
牛肉干作为休闲食品深受广大消费者欢迎，随着我国经济的发展，人们对于牛肉干的品质、安全、风味、口感需求越来越多样。然而。传统的牛肉干均为原味牛肉干，色味单一，且现有牛肉干容易上火。
发明内容
本发明目的是为了解决上述问题，提供一种护肝牛肉干及其制备方法。
为达到上述目的，本发明采用的方法是：一种护肝牛肉干，它是由以下重量比的原料制成：牛肉70-100份、3-5份的枸杞、3-5份的泽泻、2-3份的生姜、1-3份的人参、1-3份的料酒、1-3份孜然粉、4-6份生抽、2-4份耗油、1-3份的盐以及3-5份的白糖。
本发明还公开了一种护肝牛肉干的制备方法，包括如下步骤：
（1）将牛肉清洗、沥干，将牛肉放入斩拌机内斩成肉糜；
（2）将3-5份的枸杞、3-5份的泽泻、2-3份的生姜、1-3份的人参加入2-3倍的水熬制中药汁；
（3）将牛肉糜中加入中药汁腌制4-5小时，然后取出风干；
（4）将步骤（3）中风干好的牛肉糜，添加调味料腌制3-6小时，腌制的时候，温度控制在3-8℃；
（5）将步骤（4）中的牛肉糜装入模具内，并放置到蒸锅中蒸2-3h；
（6）将步骤（5）中产品进行切丁、冷却，冷却温度为1-3℃，冷却3-6h；
（7）将步骤（6）中的产品放入烤箱中，中火烘烤10-20分钟。
有益效果：
本发明提供一种护肝牛肉干及其制备方法，风味独特，口感好，且营养丰富，并且通过添加中药添加剂，起到保肝护肝的作用，尤其是能够预防脂肪肝，且本发明的牛肉干的制备方法简单、成本低。
具体实施方式：
下面结合具体的实施例，对本发明作进一步地说明；
实施例1：
一种护肝牛肉干，它是由以下重量比的原料制成：牛肉70-100份、3-5份的枸杞、3-5份的泽泻、2-3份的生姜、1-3份的人参、1-3份的料酒、1-3份孜然粉、4-6份生抽、2-4份耗油、1-3份的盐以及3-5份的白糖。
上述实施例公开的去热降火的牛肉干是通过如下步骤制得的：
（1）将牛肉清洗、沥干，将牛肉放入斩拌机内斩成肉糜；
（2）将3-5份的枸杞、3-5份的泽泻、2-3份的生姜、1-3份的人参加入2-3倍的水熬制中药汁；
（3）将牛肉糜中加入中药汁腌制4-5小时，然后取出风干；
（4）将步骤（3）中风干好的牛肉糜，添加调味料腌制3-6小时，腌制的时候，温度控制在3-8℃；
（5）将步骤（4）中的牛肉糜装入模具内，并放置到蒸锅中蒸2-3h；
（6）将步骤（5）中产品进行切丁、冷却，冷却温度为1-3℃，冷却3-6h；
（7）将步骤（6）中的产品放入烤箱中，中火烘烤10-20分钟。
本发明提供一种护肝牛肉干及其制备方法，风味独特，口感好，且营养丰富，并且通过添加中药添加剂，起到去热降火的作用。该牛肉干的制备方法简单、成本低、适于工业化生产。
Claims (2)
1.一种护肝牛肉干，其特征在于，它是由以下重量比的原料制成：牛肉70-100份、3-5份的枸杞、3-5份的泽泻、2-3份的生姜、1-3份的人参、1-3份的料酒、1-3份孜然粉、4-6份生抽、2-4份耗油、1-3份的盐以及3-5份的白糖。
2.根据权利要求1所述的一种护肝牛肉干的制备方法，其特征在于，包括如下步骤：
将牛肉清洗、沥干，将牛肉放入斩拌机内斩成肉糜；
将3-5份的枸杞、3-5份的泽泻、2-3份的生姜、1-3份的人参加入2-3倍的水熬制中药汁；
将牛肉糜中加入中药汁腌制4-5小时，然后取出风干；
将步骤（3）中风干好的牛肉糜，添加调味料腌制3-6小时，腌制的时候，温度控制在3-8℃；
将步骤（4）中的牛肉糜装入模具内，并放置到蒸锅中蒸2-3h；
将步骤（5）中产品进行切丁、冷却，冷却温度为1-3℃，冷却3-6h；
（7） 将步骤（6）中的产品放入烤箱中，中火烘烤10-20分钟。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104013007A (zh) * | 2014-06-25 | 2014-09-03 | 刘志方 | 一种解酒护肝的牛肉脯 |
| CN105433125A (zh) * | 2014-09-29 | 2016-03-30 | 林妍君 | 一种养肝药剂 |
| CN105520076A (zh) * | 2015-12-28 | 2016-04-27 | 董莉 | 一种养肾护肝的牛肉粒及其制备方法 |
| CN106261805A (zh) * | 2016-08-18 | 2017-01-04 | 石阡县黔鑫绿色食品有限公司 | 一种五香味牛肉干及其制备方法 |
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2017
- 2017-08-10 CN CN201710682559.0A patent/CN107334078A/zh not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104013007A (zh) * | 2014-06-25 | 2014-09-03 | 刘志方 | 一种解酒护肝的牛肉脯 |
| CN105433125A (zh) * | 2014-09-29 | 2016-03-30 | 林妍君 | 一种养肝药剂 |
| CN105520076A (zh) * | 2015-12-28 | 2016-04-27 | 董莉 | 一种养肾护肝的牛肉粒及其制备方法 |
| CN106261805A (zh) * | 2016-08-18 | 2017-01-04 | 石阡县黔鑫绿色食品有限公司 | 一种五香味牛肉干及其制备方法 |
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