CN108497325A - 一种具有滋补脾胃功能的指天椒风味牛肉酱及其制备方法 - Google Patents
一种具有滋补脾胃功能的指天椒风味牛肉酱及其制备方法 Download PDFInfo
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- CN108497325A CN108497325A CN201810379211.9A CN201810379211A CN108497325A CN 108497325 A CN108497325 A CN 108497325A CN 201810379211 A CN201810379211 A CN 201810379211A CN 108497325 A CN108497325 A CN 108497325A
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了一种具有滋补脾胃功能特性的指天椒风味牛肉酱及其制备方法。本发明以指天椒和黄牛肉为主要原料,将指天椒护色、破碎,牛肉切丁、嫩化,辅以八角、桂皮、黄皮果、茯苓、白术、山药、甘草、丁香叶、红景天、决明子等十味滋补脾胃的中草药熬制酱汤,后经排气罐装、湿热灭菌,得到以突出指天椒风味,并具有滋补脾胃功效的牛肉酱。采用本发明生产的具有滋补脾胃功能特性的指天椒风味牛肉酱,兼具风味、特色、营养与功效,大幅度提高了指天椒和牛肉的商品价值与经济附加值,并突破当前主流的牛肉酱大多注重风味、口感调配的局限,符合人们崇尚美味、健康、特色的消费理念,具有广阔的市场前景。
Description
技术领域
本发明属于食品加工技术领域,涉及一种调味品制作方法及产品,特别是涉及一种具有滋补脾胃功能特性的指天椒风味牛肉酱及其制备方法。
背景技术
指天椒,又名朝天椒,具有“香”、“辣”、“醇”的特点,即颜色鲜红、无比辛辣而又具浓郁的醇香味。根据检测,指天椒辣椒素含量可达0.0574%,是一般辣椒的155倍,热含量是一般辣椒的15倍,因此被誉为“天下第一辣”,享誉中外。指天椒营养价值很高,据分析,每100 g新鲜指天椒含碳水化合物3.0~6 .0 g,蛋白质1.2~2.0 g,脂质0.3~0.5 g,此外还含有丰富的维生素C、胡萝卜素、硫胺素、视黄醇、尼克酸及各种微量元素。中医记载,指天椒具有开胃健脾、温中下气、祛风散寒、通经活络、补肝明目等功效,因此被称为“红色药材”。
牛肉是国内主要畜肉产品之一,蛋白质含量高 ,脂肪含量低,并且富含铁、钙、维生素A、维生素B1、维生素B12,肉碱等对人体有益的维生素、微量元素成分,同时含有8 种人体所必需的的氨基酸,其氨基酸组成比猪肉更接近人体需要,生物价高,优于植物蛋白质,对于机体抗病能力的提高,生长发育及手术后、病后调养以及在补充失血和修复组织等方面具有一定的功效,且由于其味道鲜美,受人喜爱,享有“肉中骄子”的美称。中医认为:牛肉具有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功效。适用于气短体虚,筋骨酸软和贫血久病及肠胃功能不佳之人食用。
随着人们生活水平的不断改善和保健意识的提高,人们开始更加关注膳食与健康之间的关系,而目前主流的牛肉酱大多注重风味、口感的调配,兼具风味、特色、营养与功效的牛肉酱却鲜有报道,本发明提供了一种以指天椒和牛肉为主要原料,辅以广西特色中草药,制备具有滋补脾胃、补中益气功效的指天椒风味牛肉酱,符合人们崇尚美味、健康、特色的消费理念,具有广阔的市场前景。
发明内容
本发明提供了一种具有滋补脾胃功能特性的指天椒风味牛肉酱及其制备方法,以指天椒和牛肉为主要原料,辅以健脾养胃、补中益气的广西特色中草药,开发极具商业价值与推广价值的具有滋补脾胃功能特性的指天椒风味牛肉酱。
为实现上述目的,本发明采用如下技术方案:
一种具有滋补脾胃功能特性的指天椒风味牛肉酱,其原料组成按重量份计包括:
指天椒10~15、牛肉25~35、八角3~6、桂皮3~6、黄皮果2~5、茯苓3~6、白术4~8、山药6~8、甘草2~5、丁香叶2~5、红景天3~7、决明子3~5、豆瓣酱6~10、花生2~5、白芝麻2~5、生抽3~5、食盐4~8、食用油15~25。
所述一种具有滋补脾胃功能特性的指天椒风味牛肉酱的制备方法,具体步骤如下:
(1)按照配方称取各个原料,备用;
(2)将八角、桂皮、黄皮果、茯苓、白术、山药、甘草、丁香叶、红景天、决明子混合,用四层纱布或100目尼龙布包好制成原料包,置于汤锅内,汤锅内放入相当于原料包8~10倍质量的清水,再加入食盐、生抽,小火熬煮1~2小时,期间不断用锅铲搅拌,制得酱汤,捞出中草药料包;
(3)在步骤(2)制得的酱汤中加入嫩化后的牛肉丁,煮制10~15 min,随后将牛肉丁与酱汤分离,牛肉丁沥干备用。再将食用油倒入油锅加热,使油温快速升至150~170℃,加入破碎后的指天椒颗粒,充分吸油,至产生辣椒特有的香气,加入牛肉丁、花生粒、豆瓣酱翻炒,并淋入酱汤,熬制沸腾,撒上熟制白芝麻,摇匀起锅制得牛肉酱;
(4)由步骤(3)制得的牛肉酱趁热装入灭菌后的四旋玻璃瓶,预留8~10 cm顶隙;排气、封盖:装瓶后,经100℃水浴加热,保持酱体中心温度95℃以上排气10 min;然后旋紧瓶盖,采用121℃,15 min 湿热灭菌,常压快速冷却。
进一步的,所述嫩化后的牛肉丁是由新鲜黄牛肉或将冻牛肉用淋水解冻后(脱水失重≤8%),去除脂肪筋腱、淋巴、淤血等,再用温水洗净,并用切丁机切成1 cm3;添加蛋白酶溶液与切成颗粒的牛肉丁混合,在55-65℃条件下酶解15~20 min,再进行低温微波继续嫩化1~2 min,捞出沥干后得嫩化牛肉丁;其中蛋白酶活性为20U/g~120U/g;
进一步的,所述破碎的指天椒是将指天椒用0.005~0.02wt.%的联合护色剂(联合护色剂中亚硫酸氢钠:柠檬酸:EDTA质量比为1:2:1)浸泡护色0.5 h,,放在破碎机里破碎成粉末,粉碎度80~200目;
进一步的,所述花生米冷油入锅,炸至八分熟,去掉红衣,放入料理机打成花生碎所得;
进一步的,所述白芝麻为市售熟制白芝麻;
八角具有促进肠胃蠕动,健胃止呕、调中理气、驱风镇痛以及祛寒湿等功效,可用于治疗消化不良、寒疝腹痛等;
桂皮味甘辛、气芳香,具有温中祛寒、暖脾胃,止泻,除积冷,活血舒筋的作用,并能增强消化功能,缓解肠道痉挛性疼痛;
黄皮果可消食健胃,主治食积不化、胸隔满痛、疝气胀痛等病症;
茯苓性味甘平,入心、肺、脾经。具有渗湿利水,益脾和胃、宁心安神的功效;
白术为菊科多年生草本植物,有补脾益气、燥湿利水的功效;
山药味甘,补而不腻,香而不燥,健脾益胃宽肠,治疗胃肠功能减退及脾虚腹泻有较好的疗效;
甘草的主要功效有补脾益气,清热解毒,缓急止痛,用于脾胃虚弱,倦怠乏力,心悸气短,脘腹等;
丁香叶、红景天、决明子主治呃逆、呕吐、反胃、病后畏寒,具有温中降逆、补肾助阳的功效,是几味很好的温胃中草药。
中医记载,指天椒具有开胃健脾、温中下气、祛风散寒、通经活络、补肝明目等功效,因此被称为“红色药材”。
中医认为,牛肉具有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功效。适用于气短体虚,筋骨酸软和贫血久病及肠胃功能不佳之人食用。
本发明的显著优点在于:
(1)本发明提供的一种具有滋补脾胃功能特性的指天椒风味牛肉酱及其制备方法,其中八角、桂皮、黄皮果、茯苓、白术、山药、甘草、丁香叶、红景天、决明子是广西特色中草药资源,具有益脾和胃、补中益气的功效,与开胃健脾的指天椒和滋养脾胃的牛肉起到了协同增效作用,使得产品具有的健脾养胃、补中益气功效。
(2)本发明采用现代工艺,开发集风味、营养、功能于一体的指天椒风味牛肉酱,不仅风味独特,口感丰富,并且符合人们崇尚美味、健康、特色的消费理念,又兼具特色性,功能性,具有广阔的市场前景。
具体实施方式
本发明的一种具有滋补脾胃型功能特性的指天椒风味牛肉酱及其制备方法如下:
1)将上述中草药按相应重量配比搭配混合后,用四层纱布或尼龙布(100目)包好,置于汤锅内,汤锅内放入8~10倍的清水及所述质量份的食盐、生抽,小火熬煮1~2小时,期间不断用锅铲搅拌,制得酱汤,捞出中草药料包;
2)在步骤(1)制得的酱汤中加入嫩化后的牛肉丁,煮制10~15 min,这是鉴于牛肉加热变性后,肌纤维硬化,难于形成均匀细腻的酱体,采用添加蛋白酶的方式对原料肉进行嫩化处理。随后将牛肉丁与酱汤分离,牛肉丁沥干备用。食用油计量后倒入油锅加热,使油温快速升至150~170℃左右,加入所述质量份的破碎后的指天椒颗粒,充分吸油,至产生辣椒特有的香气,并按所述质量份加入牛肉丁、花生粒、豆瓣酱翻炒,并淋入酱汤,熬制沸腾,撒上熟制白芝麻,摇匀即可起锅;
3)由步骤(2)制得的牛肉酱趁热装入灭菌后的四旋玻璃瓶,预留8~10 cm顶隙;排气、封盖:装瓶后,经100℃水浴加热,保持酱体中心温度95℃以上排气10 min;然后旋紧瓶盖,采用121℃,15 min 湿热灭菌,为避免酱体长时间受热,影响色泽、口味,采用常压快速冷却。
以下为本发明的具体实例,进一步描述本发明,但是本发明不仅限于以下实施例,不能以下述实施例来限定本发明的保护范围。
实施例1
1)将八角4份、桂皮4份、黄皮果3份、茯苓3份、白术5份、山药6份、甘草3份、丁香叶4份、红景天3份、决明子3份按相应重量配比搭配混合后,用四层纱布包好,置于汤锅内,汤锅内放入8倍的清水,3份生抽和6份食盐,小火熬煮1小时,期间不断用锅铲搅拌,制得酱汤,捞出中草药料包;
2)添加木瓜蛋白酶液(属于植物性蛋白酶,活性含量为20 U/g)与切成1 cm3的牛肉丁混合,在55℃条件下酶解20 min,再进行低温微波继续嫩化2 min,捞出沥干后所得的嫩化牛肉丁加入步骤1)制得的酱汤中,煮制10 min,随后将牛肉与酱汤分离,沥干备用。调和油计量后倒入油锅加热,使油温快速升至150℃,破碎后的指天椒12份,充分吸油,至产生辣椒特有的香气,随后加入牛肉丁30份、花生粒3份、豆瓣酱6份翻炒,并淋入酱汤,熬制沸腾,撒上熟制白芝麻3份,摇匀即可起锅;
3)由步骤2)制得的牛肉酱趁热装入灭菌后的四旋玻璃瓶,预留8 cm顶隙;排气、封盖;装瓶后,经100℃水浴加热,保持酱体中心温度95℃以上排气10 min;然后旋紧瓶盖,采用121℃,15 min 湿热灭菌,常压快速冷却。
实施例2
1)将八角5份、桂皮3份、黄皮果4份、茯苓4份、白术5份、山药7份、甘草2份、丁香叶5份、红景天4份、决明子3份按相应重量配比搭配混合后,用100目尼龙布包好,置于汤锅内,汤锅内放入9倍的清水,3份生抽和6份食盐,小火熬煮1.5小时,期间不断用锅铲搅拌,制得酱汤,并捞出中草药料包;
2)添加胶原酶液(属于动物性蛋白酶,活性含量为80 U/g)与切成1 cm3的牛肉丁混合,在60℃条件下酶解18 min,再进行低温微波继续嫩化1.5 min,捞出沥干后所得的嫩化牛肉丁加入步骤1)制得的酱汤中,煮制10 min,随后将牛肉与酱汤分离,沥干备用。调和油计量后倒入油锅加热,使油温快速升至160℃,破碎后的指天椒14份,充分吸油,至产生辣椒特有的香气,随后加入牛肉丁25份、花生粒3份、豆瓣酱7份翻炒,并淋入酱汤,熬制沸腾,撒上熟制白芝麻3份,摇匀即可起锅;
3)由步骤2)制得的牛肉酱趁热装入灭菌后的四旋玻璃瓶,预留9 cm顶隙;排气、封盖;装瓶后,经100℃水浴加热,保持酱体中心温度95℃以上排气10 min;然后旋紧瓶盖,采用121℃,15 min 湿热灭菌,常压快速冷却。
实施例3
1)将八角3份、桂皮3份、黄皮果2份、茯苓3份、白术4份、山药6份、甘草3份、丁香叶2份、红景天3份、决明子3份按相应重量配比搭配混合后,用四层纱布包好,置于汤锅内,汤锅内放入10倍的清水,4份生抽和5份食盐,小火熬煮2小时,期间不断用锅铲搅拌,制得酱汤,并捞出中草药料包;
2)添加米曲蛋白酶(属于微生物蛋白酶,活性含量为120 U/g)与切成1 cm3的牛肉丁混合,在65℃条件下酶解15min,再进行低温微波继续嫩化1 min,捞出沥干后所得的嫩化牛肉丁加入步骤1)制得的酱汤中,煮制10 min,随后将牛肉与酱汤分离,沥干备用。调和油计量后倒入油锅加热,使油温快速升至170℃,破碎后的指天椒10份,充分吸油,至产生辣椒特有的香气,随后加入牛肉丁35份、花生粒4份、豆瓣酱6份翻炒,并淋入酱汤,熬制沸腾,撒上熟制白芝麻3份,摇匀即可起锅;
3)由步骤2)制得的牛肉酱趁热装入灭菌后的四旋玻璃瓶,预留10 cm顶隙;排气、封盖;装瓶后,经100℃水浴加热,保持酱体中心温度95℃以上排气10 min;然后旋紧瓶盖,采用121℃/15 min 湿热灭菌,常压快速冷却。
本发明所公开的实施例只是对本发明技术方案的解释,而不是对本发明内容进行限制,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (6)
1.一种具有滋补脾胃功能的指天椒风味牛肉酱,其特征在于:原料按重量份计包括:
指天椒10~15、牛肉25~35、八角3~6、桂皮3~6、黄皮果2~5、茯苓3~6、白术4~8、山药6~8、甘草2~5、丁香叶2~5、红景天3~7、决明子3~5、豆瓣酱6~10、花生2~5、白芝麻2~5、生抽3~5、食盐4~8、食用油15~25。
2.一种制备如权利要求1所述的一种具有滋补脾胃功能的指天椒风味牛肉酱的方法,其特征在于:所述具体步骤如下:
(1)按照配方称取各个原料,备用;
(2)将八角、桂皮、黄皮果、茯苓、白术、山药、甘草、丁香叶、红景天、决明子混合,用四层纱布或100目尼龙布包好制成原料包,置于汤锅内,汤锅内放入相当于原料包8~10倍质量的清水,再加入食盐、生抽,小火熬煮1~2小时,期间不断用锅铲搅拌,制得酱汤,捞出中草药料包;
(3)在步骤(2)制得的酱汤中加入嫩化后的牛肉丁,煮制10~15 min,随后将牛肉丁与酱汤分离,牛肉丁沥干备用;再将食用油倒入油锅加热,使油温快速升至150~170℃,加入破碎后的指天椒颗粒,充分吸油,至产生辣椒特有的香气,加入牛肉丁、花生粒、豆瓣酱翻炒,并淋入酱汤,熬制沸腾,撒上熟制白芝麻,摇匀起锅制得牛肉酱;
(4)由步骤(3)制得的牛肉酱趁热装入灭菌后的四旋玻璃瓶,预留8~10 cm顶隙;排气、封盖;装瓶后,经100℃水浴加热,保持酱体中心温度95℃以上排气10 min;然后旋紧瓶盖,采用121℃,15 min 湿热灭菌,常压快速冷却。
3.根据权利要求2所述的一种具有滋补脾胃功能的指天椒风味牛肉酱的制备方法,其特征在于:步骤(2)所述嫩化后的牛肉丁的具体制备方法为:选用经卫生检验合格的新鲜黄牛肉或冻牛肉,将新鲜黄牛肉或将冻牛肉用淋水解冻后,脱水失重≤8%,去除脂肪筋腱、淋巴、淤血,再用温水洗净,并用切丁机切成1 cm3的牛肉丁;添加蛋白酶溶液与切成颗粒的牛肉丁混合,在55-65℃条件下酶解15~20 min,再进行低温微波继续嫩化1~2 min,捞出沥干后得嫩化牛肉丁;其中蛋白酶活性为20U/g~120U/g。
4.根据权利要求2所述的一种具有滋补脾胃功能的指天椒风味牛肉酱的制备方法,其特征在于:所述破碎的指天椒颗粒的具体制备方法为:将指天椒用0.005~0.02wt.%的联合护色剂浸泡护色0.5 h,放在破碎机里破碎成粉末,粉碎度80~200目。
5.根据权利要求4所述的一种具有滋补脾胃功能的指天椒风味牛肉酱的制备方法,其特征在于:联合护色剂中按质量比计:亚硫酸氢钠:柠檬酸:EDTA=1:2:1。
6.根据权利要求2所述的一种具有滋补脾胃功能的指天椒风味牛肉酱的制备方法,其特征在于:所述花生粒制备:花生米冷油入锅,炸至八分熟,去掉红衣,放入料理机打成花生碎,粒度40目。
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