CN108669521A - 一种保健黄瓜汁牛肉酱及其加工方法 - Google Patents
一种保健黄瓜汁牛肉酱及其加工方法 Download PDFInfo
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Abstract
本发明公开了一种保健黄瓜汁牛肉酱及其加工方法,该牛肉酱由下列重量份的原料制成:牛肉50‑60份,食用油6‑8份,花生米2‑4份,黑芝麻2‑4份,松子1‑3份,山药6‑8份,枸杞子3‑5份,荷蕊2‑3份,樱桃5‑7份,荔枝4‑6份,牛奶2‑4份,黄瓜10‑15份,双歧杆菌8‑10份。本发明配方及其工艺方法得到的牛肉酱营养全面,配料的选取是纯天然的,没有添加任何防腐剂,不会对身体有伤害可放心食用,使牛肉酱真正成为可以放心食用的调味品,解决了传统牛肉酱配方加入太多辛辣上火的佐料,吃多了会影响身体健康的问题。
Description
技术领域
本发明涉及一种牛肉酱及其加工方法,尤其涉及一种保健黄瓜汁牛肉酱及其加工方法。
背景技术
牛肉是中国主要的畜产品之一,富含蛋白质、铁、钙、维生素A、维生素B1、维生素B12,肉碱等,牛肉性味甘、平,人脾、胃经,可补脾胃,益气盘,强筋骨,牛肉含有丰富的蛋白质,其氨基酸组成比猪肉更接近人体需要,可提高机体抗病能力,对于生长发育及手术后、病后调养的人在补充失血、修复组织等方面特别适宜,牛肉酱是一种以牛肉为主的调味品,牛肉酱采用传统工艺,巧妙结合御厨配方,制备出的牛肉酱味道纯正,是百姓家庭餐桌上不可或缺的佐餐调料,也可以直接食用,是一款深受喜欢的调味品,但传统牛肉酱配方加入太多辛辣上火的佐料,吃多了会影响身体健康;另外一方面,传统牛肉酱功能单一,具有保健作用的牛肉酱很少,不能满足食客对营养全面的要求。
发明内容
本发明的目的是提供一种保健黄瓜汁牛肉酱及其加工方法,解决传统牛肉酱配方加入太多辛辣上火的佐料,吃多了会影响身体健康的问题。
为了达到上述目的,本发明是通过以下技术方案实现的:
本发明提供一种保健黄瓜汁牛肉酱,由下列重量份的原料制成:
牛肉50-60份,食用油6-8份,花生米2-4份,黑芝麻2-4份,松子1-3份,山药6-8份,枸杞子3-5份,荷蕊2-3份,樱桃5-7份,荔枝4-6份,牛奶2-4份,黄瓜10-15份,双歧杆菌8-10份。
优选地,由下列重量份的原料制成:牛肉50份,食用油6份,花生米2份,黑芝麻2份,松子1份,山药6份,枸杞子3份,荷蕊2份,樱桃5份,荔枝4份,牛奶2份,黄瓜10份,双歧杆菌8份。
优选地,由下列重量份的原料制成:牛肉60份,食用油8份,花生米4份,黑芝麻4份,松子3份,山药8份,枸杞子5份,荷蕊3份,樱桃7份,荔枝6份,牛奶4份,黄瓜15份,双歧杆菌10份。
优选地,由下列重量份的原料制成:牛肉55份,食用油7份,花生米3份,黑芝麻3份,松子2份,山药7份,枸杞子4份,荷蕊2.5份,樱桃6份,荔枝5份,牛奶3份,黄瓜12份,双歧杆菌9份。
本发明还提供一种保健黄瓜汁牛肉酱的加工方法,具体包括以下步骤:
1).先将牛肉切丁,用食用油将牛肉丁翻炒至八成熟;
2 ).向所述步骤1)中加入花生米和黑芝麻,继续炒1-3分钟,然后再加入脱皮松子炒0.5-1分钟备用;
3). 将山药、枸杞子和荷蕊大火熬煮开锅后,再转小火熬煮直至20-30分钟,然后过滤,得到滤液和山药、枸杞子备用;
4). 将樱桃、荔枝和黄瓜榨汁;
5).将所述步骤3)得到的滤液以及所述步骤4)得到的水果汁混合得到混合液体,用所述混合液体蒸制所述步骤2)得到的炒制物料,锅开后2-4分钟再转小火蒸10-12分钟,停火后将剩余的蒸液、蒸制物以及所述步骤3)中的备用的山药和枸杞子混合搅拌捣碎成糊状;
6).PH调节:向所述步骤5)糊状物中加入牛奶,搅拌成糊状,加入牛奶的过程中添加缓冲溶液,使加入牛奶的糊状物PH值在6.8-7.0范围内;
7).干燥处理:对所述步骤6)所得的糊状物进行干燥,使糊状物水分保持在25%-30% 之间;
8).杀菌处理:干燥结束后,对糊状物进行杀菌处理;
9).菌悬液制备:将市售双歧杆菌菌粉与无菌水混合摇匀,制备菌悬液待用;
10).接种及发酵:在无菌的环境中接种双歧杆菌菌悬液,接着对所述步骤8)中杀菌处理后的糊状物进行固态发酵处理;
11).指标检测:对发酵结束后牛肉酱的指标进行检测;
12 ).产品装罐:对所述步骤11)检测指标合格的牛肉酱进行真空装罐即可。
优选地,所述步骤6)缓冲溶液为柠檬酸和食用碱配制的PH缓冲溶液。
优选地,在所述步骤7)中对所述步骤6)所得的糊状物用干燥箱进行干燥。
优选地,所述步骤8)杀菌处理:干燥结束后,对糊状物进行微波杀菌处理。
优选地,所述步骤10)在36℃-37℃恒温环境下发酵。
本发明的有益效果:本发明配方牛肉、食用油、花生米、黑芝麻、松子、山药、枸杞子、荷蕊、樱桃、荔枝、牛奶以及黄瓜都是生活中常见的营养及其丰富的原料,黄瓜是出名的美颜佳品,多吃瓜子对皮肤特别好,能够使皮肤光滑、细腻,黄瓜配上枸杞子、荷蕊、樱桃、荔枝、牛奶、黑芝麻、松子和山药效果更好,这些都是美容颜食物,能够使皮肤红润有光泽;且双歧杆菌为当前研究公认的益生菌,对身体的保健作用如下:1、肿瘤防治;2、保护肝脏;3、防治心血管疾病;4、改善乳糖消化。
本发明配方及其工艺方法得到的牛肉酱营养全面,配料的选取是纯天然的,没有添加任何防腐剂,不会对身体有伤害可放心食用,使牛肉酱真正成为可以放心食用的调味品,解决了传统牛肉酱配方加入太多辛辣上火的佐料,吃多了会影响身体健康的问题。
具体实施方式
下面结合实施例,对本发明的具体实施方式作进一步描述。以下实施例仅用于更加清楚地说明本发明的技术方案,而不能以此来限制本发明的保护范围。
实施例1
一种保健黄瓜汁牛肉酱,由下列重量份的原料制成:牛肉50份,食用油6份,花生米2份,黑芝麻2份,松子1份,山药6份,枸杞子3份,荷蕊2份,樱桃5份,荔枝4份,牛奶2份,黄瓜10份,双歧杆菌8份。
一种保健黄瓜汁牛肉酱的加工方法,按照上述重量份投料,具体包括以下步骤:
1).先将牛肉切丁,用食用油将牛肉丁翻炒至八成熟;
2 ).向所述步骤1)中加入花生米和黑芝麻,继续炒1分钟,然后再加入脱皮松子炒0.5分钟备用;
3). 将山药、枸杞子和荷蕊大火熬煮开锅后,再转小火熬煮直至20分钟,然后过滤,得到滤液和山药、枸杞子备用;
4). 将樱桃、荔枝和黄瓜榨汁;
5).将所述步骤3)得到的滤液以及所述步骤4)得到的水果汁混合得到混合液体,用所述混合液体蒸制所述步骤2)得到的炒制物料,锅开后2分钟再转小火蒸10分钟,停火后将剩余的蒸液、蒸制物以及所述步骤3)中的备用的山药和枸杞子混合搅拌捣碎成糊状;
6).PH调节:向所述步骤5)糊状物中加入牛奶,搅拌成糊状,加入牛奶的过程中添加柠檬酸和食用碱配制的PH缓冲溶液,使加入牛奶的糊状物PH值为6.8;
7).干燥处理:对所述步骤6)所得的糊状物用干燥箱进行干燥,使糊状物水分保持在25%;
8).杀菌处理:干燥结束后,对糊状物进行微波杀菌处理;
9).菌悬液制备:将市售双歧杆菌菌粉与无菌水混合摇匀,制备菌悬液待用;
10).接种及发酵:在无菌的环境中接种双歧杆菌菌悬液,接着对所述步骤8)中杀菌处理后的糊状物进行固态发酵处理,在36℃恒温环境下发酵;
11).指标检测:对发酵结束后牛肉酱的指标进行检测;
12 ).产品装罐:对所述步骤11)检测指标合格的牛肉酱进行真空装罐即可。
实施例2
一种保健黄瓜汁牛肉酱,由下列重量份的原料制成:牛肉60份,食用油8份,花生米4份,黑芝麻4份,松子3份,山药8份,枸杞子5份,荷蕊3份,樱桃7份,荔枝6份,牛奶4份,黄瓜15份,双歧杆菌10份。
一种保健黄瓜汁牛肉酱的加工方法,按照上述重量份投料,具体包括以下步骤:
1).先将牛肉切丁,用食用油将牛肉丁翻炒至八成熟;
2 ).向所述步骤1)中加入花生米和黑芝麻,继续炒3分钟,然后再加入脱皮松子炒1分钟备用;
3). 将山药、枸杞子和荷蕊大火熬煮开锅后,再转小火熬煮直至30分钟,然后过滤,得到滤液和山药、枸杞子备用;
4). 将樱桃、荔枝和黄瓜榨汁;
5).将所述步骤3)得到的滤液以及所述步骤4)得到的水果汁混合得到混合液体,用所述混合液体蒸制所述步骤2)得到的炒制物料,锅开后4分钟再转小火蒸12分钟,停火后将剩余的蒸液、蒸制物以及所述步骤3)中的备用的山药和枸杞子混合搅拌捣碎成糊状;
6).PH调节:向所述步骤5)糊状物中加入牛奶,搅拌成糊状,加入牛奶的过程中添加柠檬酸和食用碱配制的PH缓冲溶液,使加入牛奶的糊状物PH值为7.0;
7).干燥处理:对所述步骤6)所得的糊状物用干燥箱进行干燥,使糊状物水分保持在30%;
8).杀菌处理:干燥结束后,对糊状物进行微波杀菌处理;
9).菌悬液制备:将市售双歧杆菌菌粉与无菌水混合摇匀,制备菌悬液待用;
10).接种及发酵:在无菌的环境中接种双歧杆菌菌悬液,接着对所述步骤8)中杀菌处理后的糊状物进行固态发酵处理,在37℃恒温环境下发酵;
11).指标检测:对发酵结束后牛肉酱的指标进行检测;
12 ).产品装罐:对所述步骤11)检测指标合格的牛肉酱进行真空装罐即可。
实施例3
一种保健黄瓜汁牛肉酱,由下列重量份的原料制成:牛肉55份,食用油7份,花生米3份,黑芝麻3份,松子2份,山药7份,枸杞子4份,荷蕊2.5份,樱桃6份,荔枝5份,牛奶3份,黄瓜12份,双歧杆菌9份。
一种保健黄瓜汁牛肉酱的加工方法,按照上述重量份投料,具体包括以下步骤:
1).先将牛肉切丁,用食用油将牛肉丁翻炒至八成熟;
2 ).向所述步骤1)中加入花生米和黑芝麻,继续炒2分钟,然后再加入脱皮松子炒0.8分钟备用;
3). 将山药、枸杞子和荷蕊大火熬煮开锅后,再转小火熬煮直至25分钟,然后过滤,得到滤液和山药、枸杞子备用;
4). 将樱桃、荔枝和黄瓜榨汁;
5).将所述步骤3)得到的滤液以及所述步骤4)得到的水果汁混合得到混合液体,用所述混合液体蒸制所述步骤2)得到的炒制物料,锅开后3分钟再转小火蒸11分钟,停火后将剩余的蒸液、蒸制物以及所述步骤3)中的备用的山药和枸杞子混合搅拌捣碎成糊状;
6).PH调节:向所述步骤5)糊状物中加入牛奶,搅拌成糊状,加入牛奶的过程中添加柠檬酸和食用碱配制的PH缓冲溶液,使加入牛奶的糊状物PH值为6.9;
7).干燥处理:对所述步骤6)所得的糊状物用干燥箱进行干燥,使糊状物水分保持在28% 之间;
8).杀菌处理:干燥结束后,对糊状物进行微波杀菌处理;
9).菌悬液制备:将市售双歧杆菌菌粉与无菌水混合摇匀,制备菌悬液待用;
10).接种及发酵:在无菌的环境中接种双歧杆菌菌悬液,接着对所述步骤8)中杀菌处理后的糊状物进行固态发酵处理,在36.5℃恒温环境下发酵;
11).指标检测:对发酵结束后牛肉酱的指标进行检测;
12 ).产品装罐:对所述步骤11)检测指标合格的牛肉酱进行真空装罐即可。
上述实施例得到的牛肉酱营养全面,配料中未添加辛辣上火的佐料,对身体健康有益;且双歧杆菌具有调整肠道功能紊乱的作用,可以预防腹泻,减少便秘,即双向调节;这种调节能起到预防和治疗各种肠道疾病的效果,本发明得到的牛肉酱使得口味与营养并存,纯天然无害牛肉酱深受食客喜欢。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种保健黄瓜汁牛肉酱,其特征在于,由下列重量份的原料制成:牛肉50-60份,食用油6-8份,花生米2-4份,黑芝麻2-4份,松子1-3份,山药6-8份,枸杞子3-5份,荷蕊2-3份,樱桃5-7份,荔枝4-6份,牛奶2-4份,黄瓜10-15份,双歧杆菌8-10份。
2.根据权利要求1 所述的一种保健黄瓜汁牛肉酱,其特征在于,由下列重量份的原料制成:牛肉50份,食用油6份,花生米2份,黑芝麻2份,松子1份,山药6份,枸杞子3份,荷蕊2份,樱桃5份,荔枝4份,牛奶2份,黄瓜10份,双歧杆菌8份。
3.根据权利要求1 所述的一种保健黄瓜汁牛肉酱,其特征在于,由下列重量份的原料制成:牛肉60份,食用油8份,花生米4份,黑芝麻4份,松子3份,山药8份,枸杞子5份,荷蕊3份,樱桃7份,荔枝6份,牛奶4份,黄瓜15份,双歧杆菌10份。
4.根据权利要求1 所述的一种保健黄瓜汁牛肉酱,其特征在于,由下列重量份的原料制成:牛肉55份,食用油7份,花生米3份,黑芝麻3份,松子2份,山药7份,枸杞子4份,荷蕊2.5份,樱桃6份,荔枝5份,牛奶3份,黄瓜12份,双歧杆菌9份。
5.根据权利要求1-4任一项所述的一种保健黄瓜汁牛肉酱的加工方法,其特征在于,具体包括以下步骤:
1).先将牛肉切丁,用食用油将牛肉丁翻炒至八成熟;
2 ).向所述步骤1)中加入花生米和黑芝麻,继续炒1-3分钟,然后再加入脱皮松子炒0.5-1分钟备用;
3). 将山药、枸杞子和荷蕊大火熬煮开锅后,再转小火熬煮直至20-30分钟,然后过滤,得到滤液和山药、枸杞子备用;
4). 将樱桃、荔枝和黄瓜榨汁;
5).将所述步骤3)得到的滤液以及所述步骤4)得到的水果汁混合得到混合液体,用所述混合液体蒸制所述步骤2)得到的炒制物料,锅开后2-4分钟再转小火蒸10-12分钟,停火后将剩余的蒸液、蒸制物以及所述步骤3)中的备用的山药和枸杞子混合搅拌捣碎成糊状;
6).PH调节:向所述步骤5)糊状物中加入牛奶,搅拌成糊状,加入牛奶的过程中添加缓冲溶液,使加入牛奶的糊状物PH值在6.8-7.0范围内;
7).干燥处理:对所述步骤6)所得的糊状物进行干燥,使糊状物水分保持在25%-30% 之间;
8).杀菌处理:干燥结束后,对糊状物进行杀菌处理;
9).菌悬液制备:将市售双歧杆菌菌粉与无菌水混合摇匀,制备菌悬液待用;
10).接种及发酵:在无菌的环境中接种双歧杆菌菌悬液,接着对所述步骤8)中杀菌处理后的糊状物进行固态发酵处理;
11).指标检测:对发酵结束后牛肉酱的指标进行检测;
12 ).产品装罐:对所述步骤11)检测指标合格的牛肉酱进行真空装罐即可。
6.根据权利要求5所述的一种保健黄瓜汁牛肉酱的加工方法,其特征在于,所述步骤6)缓冲溶液为柠檬酸和食用碱配制的PH缓冲溶液。
7.根据权利要求5所述的一种保健黄瓜汁牛肉酱的加工方法,其特征在于,在所述步骤7)中对所述步骤6)所得的糊状物用干燥箱进行干燥。
8.根据权利要求5所述的一种保健黄瓜汁牛肉酱的加工方法,其特征在于,所述步骤8)杀菌处理:干燥结束后,对糊状物进行微波杀菌处理。
9.根据权利要求5所述的一种保健黄瓜汁牛肉酱的加工方法,其特征在于,所述步骤10)在36℃-37℃恒温环境下发酵。
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CN103704675A (zh) * | 2013-12-18 | 2014-04-09 | 芜湖中路实业有限责任公司 | 一种牛肉豆豉酱及其加工方法 |
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