CN108283271A - 一种原生态瘦身牛肉干的制作方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,具体涉及一种原生态瘦身牛肉干的制作方法,将荷叶、山楂、大麦、柠檬、绿茶、陈皮、决明子和车前子加入微波萃取器得萃取液,向萃取液中加入原生态牛肉、白蔻粉、胡椒粉、花椒粉、茴香粉、丁香粉、生姜、葱、酱油、盐、味精,熬煮2‑6小时;将牛肉捞出晾干并切条,锅内热油放入葱姜炒香后,加入切好的牛肉条,炒至牛肉中留有6%‑8%水分,放入辣椒面和白糖,搅拌均匀后出锅,自然冷却。采用本发明的方法制作的牛肉干有嚼劲,易保存,味道清新独特,在满足味蕾的同时还具有瘦身纤体,促进消化的保健功效。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种原生态瘦身牛肉干的制作方法。
背景技术
牛肉干作为休闲食品深受广大消费者的喜爱,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、功效的需求越来越多样化,然而,传统的牛肉干存在很多弊端,不能满足消费者的需求。传统的牛肉干存在以下弊端:(1)传统的牛肉干色味单一,多为五香或者麻辣,久食令人失去兴趣;(2)传统的牛肉干多为熬煮得到,没有嚼劲,且含水量高不易保存;(3)传统牛肉干的牛肉来源并不能保证,多是来自饲料饲养的肉牛,饲料中含有多种添加剂,长期食用不利于身体健康;(4)由于人们生活质量的提高,牛肉干多作为零食食用,含有较高的能量以及添加剂,导致肥胖的发生。
发明内容
为了解决上述问题,本发明提供一种原生态瘦身牛肉干的制作方法,本发明的方法制作的牛肉干有嚼劲,易保存,味道清新独特,在满足味蕾的同时还具有瘦身纤体,促进消化的保健功效。
本发明解决上述技术问题的技术方案如下:一种原生态瘦身牛肉干的制作方法,其特征在于,包括以下步骤:
步骤1:按重量份数计,选取以下原料:原生态牛肉500-1000份、生姜50-100份、葱50-100份、酱油30-60份、盐40-80份、味精40-80份、植物油750-1500份、白蔻粉10-20份、胡椒粉10-20份、花椒粉10-20份、茴香粉10-20份、丁香粉10-20份、辣椒面0-100份、白糖0-50份、荷叶20-50份、山楂20-50份、大麦20-50份、柠檬10-30份、绿茶5-10份、陈皮10-15份、决明子10-15份和车前子10-15份;
步骤2:按步骤1所述配方将荷叶、山楂、大麦、柠檬、绿茶、陈皮、决明子和车前子分别粉碎至80-200目,将上述药材混合并加入药材体积20倍的水,浸泡1-2h后加入微波萃取器,开启搅拌,选择500~2000W的微波功率,萃取60-90分钟,过滤后取萃取液;
步骤3:按步骤1所述的配方取原生态牛肉,浸泡并洗净血水,置于步骤2所述萃取液中,同时加入白蔻粉、胡椒粉、花椒粉、茴香粉、丁香粉、总量一半的生姜、总量一半的葱、酱油盐和味精,熬煮2-6小时;
步骤4:将煮熟的牛肉捞出,自然晾干后切成长、宽、高分别为10cm、2cm、2cm的长方体牛肉条;
步骤5:将植物油入锅,加热至90-110℃,将剩余的生姜和葱下锅炒至1-2分钟后滤出,然后下入步骤4所述的长方体牛肉条进行翻炒0.8-1.5h,炒至牛肉中留有6%-8%水分,放入辣椒面和白糖,搅拌均匀后出锅,自然冷却。
在上述方案的基础上,本发明还可以做如下改进。
优选的,一种原生态瘦身牛肉干的制作方法,所述原生态牛肉为牛肘子肉。
优选的,一种原生态瘦身牛肉干的制作方法,所述牛肘子肉来源于不吃饲料的散养的牦牛或水牛。
优选的,一种原生态瘦身牛肉干的制作方法,所述植物油为花生油、大豆油、葵花籽油或调和油。
优选的,一种原生态瘦身牛肉干的制作方法,所述白蔻粉、胡椒粉、花椒粉、茴香粉和丁香粉的粒度小于100目。
本发明的有益效果:(1)本发明的牛肉干使用的牛肉为原生态牛肉,做出的牛肉干符合食品健康标准口感好,有嚼劲;(2)本发明的牛肉干味道清新独特,想对于传统的麻辣味或五香味的牛肉干更具有新意,更受人们的喜爱;(3)本发明牛肉干的制备方法独特,在不添加任何食物防腐剂的前提下能够保存三个月,甚至更久的时间,容易保存;(4)本发明的牛肉干能够清热降火,促进消化,缓解便秘,在满足味蕾的同时还能够减轻体重。
具体实施方式
以下对本发明的原理和特征进行描述,所举实例只用于解释本发明,并非用于限定本发明的范围。
实施例1
一种原生态瘦身牛肉干的制备,包括以下步骤:
步骤1:按重量份数计,选取以下原料:原生态牛肉500份、生姜50份、葱100份、酱油30份、盐40份、味精40份、植物油750份、白蔻粉20份、胡椒粉10份、花椒粉10份、茴香粉10份、丁香粉20份、白糖50份、荷叶20份、山楂20份、大麦50份、柠檬30份、绿茶10份、陈皮10份、决明子10份和车前子15份;
步骤2:按步骤1所述配方将荷叶、山楂、大麦、柠檬、绿茶、陈皮、决明子和车前子分别粉碎至100目,将上述药材混合并加入药材体积20倍的水,浸泡2h后加入微波萃取器,开启搅拌,选择1000W的微波功率,萃取60分钟,过滤后取萃取液;
步骤3:按步骤1所述的配方取原生态牛肉,浸泡并洗净血水,置于步骤2所述萃取液中,同时加入白蔻粉、胡椒粉、花椒粉、茴香粉、丁香粉、总量一半的生姜、总量一半的葱、酱油盐和味精,熬煮3小时;
步骤4:将煮熟的牛肉捞出,自然晾干后切成长、宽、高分别为10cm、2cm、2cm的长方体牛肉条;
步骤5:将植物油入锅,加热至100℃,将剩余的生姜和葱下锅炒至1分钟后滤出,然后下入步骤4所述的长方体牛肉条进行翻炒1h,炒至牛肉中留有6%-8%水分,加入白糖,搅拌均匀后出锅,自然冷却。
实施例2
一种原生态瘦身牛肉干的制备,包括以下步骤:
步骤1:按重量份数计,选取以下原料:原生态牛肉1000份、生姜100份、葱50份、酱油60份、植物油1500份、白蔻粉10份、胡椒粉20份、花椒粉20份、茴香粉20份、丁香粉10份、辣椒面100份、荷叶50份、山楂50份、大麦20份、柠檬10份、绿茶5份、陈皮15份、决明子15份和车前子10份;
步骤2:按步骤1所述配方将荷叶、山楂、大麦、柠檬、绿茶、陈皮、决明子和车前子分别粉碎至100目,将上述药材混合并加入药材体积20倍的水,浸泡1h后加入微波萃取器,开启搅拌,选择1000W的微波功率,萃取60分钟,过滤后取萃取液;
步骤3:按步骤1所述的配方取原生态牛肉,浸泡并洗净血水,置于步骤2所述萃取液中,同时加入白蔻粉、胡椒粉、花椒粉、茴香粉、丁香粉、总量一半的生姜、总量一半的葱、酱油盐和味精,熬煮3小时;
步骤4:将煮熟的牛肉捞出,自然晾干后切成长、宽、高分别为10cm、2cm、2cm的长方体牛肉条;
步骤5:将植物油入锅,加热至100℃,将剩余的生姜和葱下锅炒至1分钟后滤出,然后下入步骤4所述的长方体牛肉条进行翻炒1h,炒至牛肉中留有6%-8%水分,加入辣椒面,搅拌均匀后出锅,自然冷却。
实施例3
一种原生态瘦身牛肉干的制备,包括以下步骤:
步骤1:按重量份数计,选取以下原料:原生态牛肉800份、生姜60份、葱80份、酱油50份、植物油1000份、白蔻粉15份、胡椒粉15份、花椒粉15份、茴香粉15份、丁香粉15份、辣椒面50份、白糖20份、荷叶35份、山楂35份、大麦35份、柠檬20份、绿茶8份、陈皮12份、决明子12份和车前子12份;
步骤2:按步骤1所述配方将荷叶、山楂、大麦、柠檬、绿茶、陈皮、决明子和车前子分别粉碎至100目,将上述药材混合并加入药材体积20倍的水,浸泡1h后加入微波萃取器,开启搅拌,选择2000W的微波功率,萃取60分钟,过滤后取萃取液;
步骤3:按步骤1所述的配方取原生态牛肉,浸泡并洗净血水,置于步骤2所述萃取液中,同时加入白蔻粉、胡椒粉、花椒粉、茴香粉、丁香粉、总量一半的生姜、总量一半的葱、酱油盐和味精,熬煮3小时;
步骤4:将煮熟的牛肉捞出,自然晾干后切成长、宽、高分别为10cm、2cm、2cm的长方体牛肉条;
步骤5:将植物油入锅,加热至100℃,将剩余的生姜和葱下锅炒至1分钟后滤出,然后下入步骤4所述的长方体牛肉条进行翻炒1h,炒至牛肉中留有6%-8%水分,加入辣椒面和白糖搅拌均匀后出锅,自然冷却。
对本发明实施例1-3制备的牛肉干进行测试。
1、储存时间测试
将本发明实施例1-3制备的牛肉干进行杀菌后真空密封保存1-3个月,观察是否变质,测试结果见表1。
2、味道测试
选取120名志愿者,平均分成三组,每组40人,分别对实施例1-3制备的牛肉干进行品尝打分,很满意为10分,满意为5分,不满意为0分,统计牛肉干的最后得分,测试结果见表2。
3、瘦身效果测试
选取10名志愿者,在不改变饮食情况的前提下,每天使用本发明实施例1制备的牛肉干200g,食用时间不限,30天后,统计志愿者体重变化,测试结果见表3。
表1储存时间测试表
存储时间 | 实施例1 | 实施例2 | 实施例3 |
1个月 | 未变质 | 未变质 | 未变质 |
2个月 | 未变质 | 未变质 | 未变质 |
3个月 | 未变质 | 未变质 | 未变质 |
表2味道测试评分表
打分 | 实施例1 | 实施例2 | 实施例3 |
10分 | 40人 | 38人 | 38人 |
5分 | 0人 | 2人 | 2人 |
0分 | 0人 | 0人 | 0人 |
表3瘦身效果测试表
由表1的数据分析得到,本发明的方法制备的牛肉干在不添加防腐剂的情况下,可以存放三个月甚至更久;由表2的数据可知,本发明制备的牛肉干味道符合大部分人的需求,由表3的数据可知,长期食用本发明的牛肉干,能够减轻体重,满足减肥者对零食的需求。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (5)
1.一种原生态瘦身牛肉干的制作方法,其特征在于,包括以下步骤:
步骤1:按重量份数计,选取以下原料:牛肉500-1000份、生姜50-100份、葱50-100份、酱油30-60份、盐40-80份、味精40-80份、植物油750-1500份、白蔻粉10-20份、胡椒粉10-20份、花椒粉10-20份、茴香粉10-20份、丁香粉10-20份、辣椒面0-100份、白糖0-50份、荷叶20-50份、山楂20-50份、大麦20-50份、柠檬10-30份、绿茶5-10份、陈皮10-15份、决明子10-15份和车前子10-15份;
步骤2:按步骤1所述配方将荷叶、山楂、大麦、柠檬、绿茶、陈皮、决明子和车前子分别粉碎至80-200目,将上述药材混合并加入药材体积20倍的水,浸泡1-2h后加入微波萃取器,开启搅拌,选择500~2000W的微波功率,萃取60-90分钟,过滤后取萃取液;
步骤3:按步骤1所述的配方取原生态牛肉,浸泡并洗净血水,置于步骤2所述萃取液中,同时加入白蔻粉、胡椒粉、花椒粉、茴香粉、丁香粉、总量一半的生姜、总量一半的葱、酱油、盐和味精,熬煮2-6小时;
步骤4:将煮熟的牛肉捞出,自然晾干后切成长、宽、高分别为10cm、2cm、2cm的长方体牛肉条;
步骤5:将植物油入锅,加热至90-110℃,将剩余的生姜和葱下锅炒至1-2分钟后滤出,然后下入步骤4所述的长方体牛肉条进行翻炒0.8-1.5h,炒至牛肉中留有6%-8%的水分,放入辣椒面和白糖,搅拌均匀后出锅,自然冷却。
2.根据权利要求1所述的一种原生态瘦身牛肉干的制作方法,其特征在于,所述牛肉为原生态牛肘子肉。
3.根据权利要求2所述的一种原生态瘦身牛肉干的制作方法,其特征在于,所述原生态牛肘子肉来源于不吃饲料的散养的牦牛或水牛。
4.根据权利要求1所述的一种原生态瘦身牛肉干的制作方法,其特征在于,所述植物油为花生油、大豆油、葵花籽油或调和油。
5.根据权利要求1所述的一种原生态瘦身牛肉干的制作方法,其特征在于,所述白蔻粉、胡椒粉、花椒粉、茴香粉和丁香粉的粒度小于100目。
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