CN108077773A - 一种茶香味牛肉酱及其制作方法 - Google Patents
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Abstract
本发明公开了一种茶香味牛肉酱,包含以下重量份原料:牛肉30‑45份、花生油5‑10份、豆瓣酱30‑45份、绿茶5‑10份、花椒1‑3份、干红辣椒1‑3份、香菜籽0.3‑0.7份、小茴香0.3‑0.7份、食用盐1‑2份、白糖4‑6份。本发明的牛肉酱既有牛肉肉香,也有绿茶的特殊香气,滋味更丰富,同时,其可结合牛肉和绿茶二者的营养功能,增加人体抵抗能力、强健筋骨、延缓衰老、杀菌消炎、降脂减肥等保健功能。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种茶香味牛肉酱及其制作方法。
背景技术
肉酱是一种中国传统美食,目前市场上常见的有牛肉酱、猪肉酱、虾酱等等。而且,为了满足不同地方人们的口味不同,商家也生产了不同口味和风味的肉酱。牛肉是全世界人都爱吃的食品,中国人消费的肉类食品之一,仅次于猪肉,牛肉蛋白质含量高,而脂肪含量低,所以味道鲜美,受人喜爱,享有“肉中骄子”的美称。牛肉含有丰富的蛋白质,氨基酸组成等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。寒冬食牛肉,有暖胃作用,为寒冬补益佳品。中医认为:牛肉有补中益气、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。
绿茶中含有丰富的茶多酚、儿茶素、咖啡碱、氨基酸、维生素等营养成分,具有防衰老、防癌抗癌、杀菌消炎、降脂减肥等保健功能,同时绿茶加工保持了茶青中的叶绿素,具有天然的绿色。
随着人们生活水平的提高,消费者保健意识的提升,不同消费者对肉酱口味不同的追求,使肉酱的创新也成为必然。
发明内容
针对上述现状,本发明的目的是提供一种茶香味牛肉酱及其制作方法。
本发明采取的技术方案是:
一种茶香味牛肉酱,包含以下重量份原料:牛肉30-45份、花生油5-10份、豆瓣酱30-45份、绿茶5-10份、花椒1-3份、干红辣椒1-3份、香菜籽0.3-0.7份、小茴香0.3-0.7份、食用盐1-2份、白糖4-6份。
优选地,所述的茶香味牛肉酱,包含以下重量份原料:牛肉37.5份、花生油7.5份、豆瓣酱37.5份、绿茶7.5份、花椒2份、干红辣椒2份、香菜籽0.5份、小茴香0.5份、食用盐1.5份、白糖5份。
本发明还提供了上述茶香味牛肉酱的制备方法,包括以下步骤:
(1)牛肉预处理:取新鲜牛肉,清洗干净,倒入锅中,加适量料酒,沸水煮8-10min,捞出后切成肉丁;
(2)绿茶浸提液的制备:将绿茶粉碎,按照料液比1:50-60的比例向绿茶粉中加入饮用水,用90-95℃水浴浸提一次,浸提时间为10-15min,过滤得绿茶浸提液;
(3)调味料的处理:将花椒、干红辣椒、香菜籽、小茴香粉碎,混合,得调味粉;
(4)炒制:将花生油倒入锅中,加热到80-90℃倒入豆瓣酱、调味粉炒制8-10min;
(5)熬制:继续向锅中加入与豆瓣酱等量的饮用水,煮沸后加入牛肉丁、食用盐、白糖拌匀,小火熬至酱体粘稠、肉香飘出时为止,并不断搅拌,防止粘锅。
本发明的有益效果是:本发明的牛肉酱既有牛肉肉香,也有绿茶的特殊香气,滋味更丰富,同时,其可结合牛肉和绿茶二者的营养功能,增加人体抵抗能力、强健筋骨、延缓衰老、杀菌消炎、降脂减肥等保健功能。
具体实施方式
为了进一步理解本发明,下面结合实施例对本发明优选实施方案进行描述,但是应当理解,这些描述只是为进一步说明本发明的特征和优点,而不是对本发明权利要求的限制。
实施例1
一种茶香味牛肉酱,包含以下重量份原料:牛肉30份、花生油5份、豆瓣酱30份、绿茶5份、花椒1份、干红辣椒1份、香菜籽0.3份、小茴香0.3份、食用盐1份、白糖4份。
上述茶香味牛肉酱的制备方法,包括以下步骤:
(1)牛肉预处理:取新鲜牛肉,清洗干净,倒入锅中,加适量料酒,沸水煮8min,捞出后切成肉丁;
(2)绿茶浸提液的制备:将绿茶粉碎,按照料液比1:50的比例向绿茶粉中加入饮用水,用90℃水浴浸提一次,浸提时间为10min,过滤得绿茶浸提液;
(3)调味料的处理:将花椒、干红辣椒、香菜籽、小茴香粉碎,混合,得调味粉;
(4)炒制:将花生油倒入锅中,加热到80℃倒入豆瓣酱、调味粉炒制8min;
(5)熬制:继续向锅中加入与豆瓣酱等量的饮用水,煮沸后加入牛肉丁、食用盐、白糖拌匀,小火熬至酱体粘稠、肉香飘出时为止,并不断搅拌,防止粘锅。
实施例2
一种茶香味牛肉酱,包含以下重量份原料:牛肉37.5份、花生油7.5份、豆瓣酱37.5份、绿茶7.5份、花椒2份、干红辣椒2份、香菜籽0.5份、小茴香0.5份、食用盐1.5份、白糖5份。
上述茶香味牛肉酱的制备方法,包括以下步骤:
(1)牛肉预处理:取新鲜牛肉,清洗干净,倒入锅中,加适量料酒,沸水煮9min,捞出后切成肉丁;
(2)绿茶浸提液的制备:将绿茶粉碎,按照料液比1:55的比例向绿茶粉中加入饮用水,用93℃水浴浸提一次,浸提时间为13min,过滤得绿茶浸提液;
(3)调味料的处理:将花椒、干红辣椒、香菜籽、小茴香粉碎,混合,得调味粉;
(4)炒制:将花生油倒入锅中,加热到85℃倒入豆瓣酱、调味粉炒制9min;
(5)熬制:继续向锅中加入与豆瓣酱等量的饮用水,煮沸后加入牛肉丁、食用盐、白糖拌匀,小火熬至酱体粘稠、肉香飘出时为止,并不断搅拌,防止粘锅。
实施例3
一种茶香味牛肉酱,包含以下重量份原料:牛肉45份、花生油10份、豆瓣酱45份、绿茶10份、花椒3份、干红辣椒3份、香菜籽0.7份、小茴香0.7份、食用盐2份、白糖6份。
上述茶香味牛肉酱的制备方法,包括以下步骤:
(1)牛肉预处理:取新鲜牛肉,清洗干净,倒入锅中,加适量料酒,沸水煮10min,捞出后切成肉丁;
(2)绿茶浸提液的制备:将绿茶粉碎,按照料液比1:60的比例向绿茶粉中加入饮用水,用95℃水浴浸提一次,浸提时间为15min,过滤得绿茶浸提液;
(3)调味料的处理:将花椒、干红辣椒、香菜籽、小茴香粉碎,混合,得调味粉;
(4)炒制:将花生油倒入锅中,加热到90℃倒入豆瓣酱、调味粉炒制10min;
(5)熬制:继续向锅中加入与豆瓣酱等量的饮用水,煮沸后加入牛肉丁、食用盐、白糖拌匀,小火熬至酱体粘稠、肉香飘出时为止,并不断搅拌,防止粘锅。
Claims (3)
1.一种茶香味牛肉酱,其特征在于包含以下重量份原料:牛肉30-45份、花生油5-10份、豆瓣酱30-45份、绿茶5-10份、花椒1-3份、干红辣椒1-3份、香菜籽0.3-0.7份、小茴香0.3-0.7份、食用盐1-2份、白糖4-6份。
2.根据权利要求1所述的茶香味牛肉酱,其特征在于包含以下重量份原料:牛肉37.5份、花生油7.5份、豆瓣酱37.5份、绿茶7.5份、花椒2份、干红辣椒2份、香菜籽0.5份、小茴香0.5份、食用盐1.5份、白糖5份。
3.根据权利要求1或2所述的茶香味牛肉酱的制备方法,其特征在于包括以下步骤:
(1)牛肉预处理:取新鲜牛肉,清洗干净,倒入锅中,加适量料酒,沸水煮8-10min,捞出后切成肉丁;
(2)绿茶浸提液的制备:将绿茶粉碎,按照料液比1:50-60的比例向绿茶粉中加入饮用水,用90-95℃水浴浸提一次,浸提时间为10-15min,过滤得绿茶浸提液;
(3)调味料的处理:将花椒、干红辣椒、香菜籽、小茴香粉碎,混合,得调味粉;
(4)炒制:将花生油倒入锅中,加热到80-90℃倒入豆瓣酱、调味粉炒制8-10min;
(5)熬制:继续向锅中加入与豆瓣酱等量的饮用水,煮沸后加入牛肉丁、食用盐、白糖拌匀,小火熬至酱体粘稠、肉香飘出时为止,并不断搅拌,防止粘锅。
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