CN107439965A - 一种孜然羊肉及其制作方法 - Google Patents

一种孜然羊肉及其制作方法 Download PDF

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CN107439965A
CN107439965A CN201710811275.7A CN201710811275A CN107439965A CN 107439965 A CN107439965 A CN 107439965A CN 201710811275 A CN201710811275 A CN 201710811275A CN 107439965 A CN107439965 A CN 107439965A
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cumin
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sesame
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王方祥
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Anshun Giant New Media Technology Co Ltd
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Anshun Giant New Media Technology Co Ltd
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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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • 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
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

本发明公开了一种孜然羊肉，由以下重量份原料制成:羊肉100‑150、料酒10‑15、五香粉2‑5、葱1‑2、姜1‑2、蒜1‑2、酱油2‑3、食用盐0.5‑1、食用油13‑24、白砂糖0.3‑0.5、花椒粒0.05‑0.15、八角2‑3、孜然粒2‑3、辣椒面4‑6、芝麻4‑6、淀粉2‑3、鸡蛋8‑10。本发明孜然羊肉的制作方法包括：原料处理、腌制、炒制。采用本发明能有效地去除羊肉的腥味，制得的孜然羊肉质地软嫩，鲜辣咸香，孜然味浓，营养丰富。

Description

一种孜然羊肉及其制作方法
技术领域
本发明属于食品及其工艺技术领域，尤其是涉及一种孜然羊肉及其制作方法。
背景技术
羊肉肉质细嫩，容易消化，高蛋白、低脂肪、含磷脂多，较猪肉和牛肉的脂肪含量都要少，胆固醇含量少，是冬季防寒温补的美味之一；羊肉性温味甘，既可食补，又可食疗，为优良的强壮祛疾食品，有益气补虚，补肾壮阳，生肌健力，抵御风寒之功效。孜然的气味芳香且浓烈，适宜肉类烹调，与羊肉一同烹调，理气开胃、驱风止痛、温补气血。随着人们生活水平的提高，对饮食的要求也越来越高，而传统的羊肉的制作方法较为随意，制作出来的羊肉还带有腥味，严重影响了羊肉的口感。
发明内容
为克服上述缺陷，本发明的目的是提供一种孜然羊肉及其制作方法，能有效地去除羊肉的腥味，使得制作出的羊肉质地软嫩，鲜辣咸香，营养丰富。
一种孜然羊肉，由以下重量份原料制成:
羊肉100-150、料酒10-15、五香粉3-5、葱1-2、姜1-2、蒜1-2、酱油2-3、食用盐0.5-1、食用油13-24、白砂糖0.3-0.5、花椒粒0.05-0.15、八角2-3、孜然粒2-3、辣椒面4-6、芝麻4-6、淀粉2-3、鸡蛋8-10。
进一步的，所述五香粉由以下重量份原料制成：砂仁8-12、丁香1-3、豆蔻1-2、肉桂1-2、山柰1-3、甘草1-2、陈皮0.5-1.5、孜然3-5。
以上所述的孜然羊肉的制作方法，包括以下步骤:
（1）原料处理：选取经检验合格的羊肉为原料，去除筋腱、污血，洗净沥干，切片备用；将芝麻和孜然粒分别炒熟备用；
（2）腌制：在羊肉片中加入五香粉、料酒、淀粉、鸡蛋，搅拌均匀，放入0-4℃的保鲜柜内静置20-30min；
（3）炒制：在锅中加入食用油烧热，倒入花椒粒、八角，炒出香味后捞出扔掉，再放入姜、葱，翻炒出香味之后，倒入腌好的羊肉，中火煸炒至出油，加入白砂糖、酱油、蒜、孜然粒、辣椒面，继续翻炒收汁，然后加入食用盐、芝麻，翻炒均匀即可食用。
本发明一种孜然羊肉及其制作方法，与现有技术相比，其有益效果在于：1.本发明采用低温腌制的方法，能有效去除羊肉的腥味，又不破坏羊肉的肉质；2.本发明采用淀粉加鸡蛋腌制，使得制作出来的孜然羊肉质地软嫩，鲜香适口；3.本发明中五香粉和孜然粒的加入，大大提升了孜然羊肉的口感；4.本发明中使用炒熟的孜然粒，使得孜然羊肉的孜然味更加香浓。
具体实施方式
以下结合实施例对本发明的原理和特征进行描述，所举实施例只用于解释本发明，并非用于限定本发明的范围。
一种孜然羊肉，由以下重量份原料制成:
羊肉100-150、料酒10-15、五香粉3-5、葱1-2、姜1-2、蒜1-2、酱油2-3、食用盐0.5-1、食用油13-24、白砂糖0.3-0.5、花椒粒0.05-0.15、八角2-3、孜然粒2-3、辣椒面4-6、芝麻4-6、淀粉2-3、鸡蛋8-10。
进一步的，所述五香粉由以下重量份原料制成：砂仁8-12、丁香1-3、豆蔻1-2、肉桂1-2、山柰1-3、甘草1-2、陈皮0.5-1.5、孜然3-5。
以上所述的孜然羊肉的制作方法，包括以下步骤:
（1）原料处理：选取经检验合格的羊肉为原料，去除筋腱、污血，洗净沥干，切片备用；将芝麻和孜然粒分别炒熟备用；
（2）腌制：在羊肉片中加入五香粉、料酒、淀粉、鸡蛋，搅拌均匀，放入0-4℃的保鲜柜内静置20-30min；
（3）炒制：在锅中加入食用油烧热，倒入花椒粒、八角，炒出香味后捞出扔掉，再放入姜、葱，翻炒出香味之后，倒入腌好的羊肉，中火煸炒至出油，加入白砂糖、酱油、蒜、孜然粒、辣椒面，继续翻炒收汁，然后加入食用盐、芝麻，翻炒均匀即可食用。
本发明在制作过程中，芝麻和孜然粒的炒制为干炒、不放油，为了更好地入味，白砂糖、酱油、蒜、孜然粒、辣椒面在锅内还有汤时加入。
本发明的保护范围不限于具体实施方式所公开的技术方案，凡是依据本发明的技术实质对以上实施例所作的任何修改、等同替换、改进等，均落入本发明的保护范围。

Claims (3)

1.一种孜然羊肉，其特征在于，由以下重量份原料制成:
羊肉100-150、料酒10-15、五香粉3-5、葱1-2、姜1-2、蒜1-2、酱油2-3、食用盐0.5-1、食用油13-24、白砂糖0.3-0.5、花椒粒0.05-0.15、八角2-3、孜然粒2-3、辣椒面4-6、芝麻4-6、淀粉2-3、鸡蛋8-10。
2.根据权利要求1所述的一种孜然羊肉，其特征在于: 所述五香粉由以下重量份原料制成：砂仁8-12、丁香1-3、豆蔻1-2、肉桂1-2、山柰1-3、甘草1-2、陈皮0.5-1.5、孜然3-5。
3.一种如权利要求1所述的孜然羊肉的制作方法，其特征在于，包括以下步骤:
（1）原料处理：选取经检验合格的羊肉为原料，去除筋腱、污血，洗净沥干，切片备用；将芝麻和孜然粒分别炒熟备用；
（2）腌制：在羊肉片中加入五香粉、料酒、淀粉、鸡蛋，搅拌均匀，放入0-4℃的保鲜柜内静置20-30min；
（3）炒制：在锅中加入食用油烧热，倒入花椒粒、八角，炒出香味后捞出扔掉，再放入姜、葱，翻炒出香味之后，倒入腌好的羊肉，中火煸炒至出油，加入白砂糖、酱油、蒜、孜然粒、辣椒面，继续翻炒收汁，然后加入食用盐、芝麻，翻炒均匀即可食用。
CN201710811275.7A 2017-09-11 2017-09-11 一种孜然羊肉及其制作方法 Pending CN107439965A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109588642A (zh) * 2018-12-28 2019-04-09 贵州黔领牧场开发有限公司 一种羊肉腌制工艺及调味方法
CN111772114A (zh) * 2020-07-14 2020-10-16 北京兴广餐饮管理有限公司 一种炸鸡腌料调配方法

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CN103892312A (zh) * 2012-12-27 2014-07-02 谭蓉蓉 一种孜然羊肉的制作方法
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CN103892312A (zh) * 2012-12-27 2014-07-02 谭蓉蓉 一种孜然羊肉的制作方法
CN104013005A (zh) * 2014-06-25 2014-09-03 山东佳士博食品有限公司 羊肉串及其制作方法

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109588642A (zh) * 2018-12-28 2019-04-09 贵州黔领牧场开发有限公司 一种羊肉腌制工艺及调味方法
CN111772114A (zh) * 2020-07-14 2020-10-16 北京兴广餐饮管理有限公司 一种炸鸡腌料调配方法

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Application publication date: 20171208