CN108703356A - 一种番茄牛肉酱及其加工方法 - Google Patents
一种番茄牛肉酱及其加工方法 Download PDFInfo
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- CN108703356A CN108703356A CN201810503315.6A CN201810503315A CN108703356A CN 108703356 A CN108703356 A CN 108703356A CN 201810503315 A CN201810503315 A CN 201810503315A CN 108703356 A CN108703356 A CN 108703356A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种番茄牛肉酱及其加工方法,番茄牛肉酱由下列重量份的原料制成:牛肉40‑60份,鸡块20‑30份,食用油6‑8份,酱油4‑5份,花生米6‑8份,芝麻5‑7份,虾仁8‑10份,黄豆4‑6份,番茄40‑60份,花椒2‑4份,胡椒1‑3份,麻辣鲜4‑6份,味精2‑3份,鸡精1‑3份,食盐4‑6份。本发明配方及其工艺方法得到的牛肉酱营养全面,工艺简单,配料的选取是纯天然的,最后一步完成后趁热装瓶,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。
Description
技术领域
本发明涉及一种牛肉酱及其加工方法,尤其涉及一种番茄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,但传统工艺制备牛肉酱工艺复杂繁琐,导致投入成本高。
发明内容
本发明的目的是提供一种番茄牛肉酱及其加工方法,解决传统工艺制备牛肉酱工艺复杂繁琐,导致投入成本高的问题。
为了达到上述目的,本发明是通过以下技术方案实现的:
本发明提供一种番茄牛肉酱,由下列重量份的原料制成:牛肉40-60份,鸡块20-30份,食用油6-8份,酱油4-5份,花生米6-8份,芝麻5-7份,虾仁8-10份,黄豆4-6份,番茄40-60份,花椒2-4份,胡椒1-3份,麻辣鲜4-6份,味精2-3份,鸡精1-3份,食盐4-6份。
优选地,由下列重量份的原料制成:牛肉40份,鸡块20份,食用油6份,酱油4份,花生米6份,芝麻5份,虾仁8份,黄豆4份,番茄40份,花椒2份,胡椒1份,麻辣鲜4份,味精2份,鸡精1份,食盐4份。
优选地,由下列重量份的原料制成:牛肉60份,鸡块30份,食用油8份,酱油5份,花生米8份,芝麻7份,虾仁10份,黄豆6份,番茄60份,花椒4份,胡椒3份,麻辣鲜6份,味精3份,鸡精3份,食盐6份。
优选地,由下列重量份的原料制成:牛肉50份,鸡块25份,食用油7份,酱油4.5份,花生米7份,芝麻6份,虾仁9份,黄豆5份,番茄50份,花椒3份,胡椒2份,麻辣鲜5份,味精2.5份,鸡精2份,食盐5份。
优选地,所述番茄洗净去皮。
本发明还提供一种番茄牛肉酱的加工方法,具体包括以下步骤:
1).将装酱瓶开水煮沸杀菌,然后再微波杀菌后备用;
2 ).先将牛肉和鸡块切丁,用食用油将牛肉丁和鸡块丁翻炒八成熟,牛肉丁和鸡块丁变黄后加入酱油,在翻炒2-4分钟得到备用肉块丁;
3).将花生米和黄豆放入锅中翻炒,炒至5成熟后加入芝麻和虾仁,直至锅中物料发黄后停火;
4). 番茄洗净用开水烫1-2分钟后去皮,切成番茄丁,和所述步骤2)中得到的肉块丁和所述步骤3)得到的物料一起炒,炒2-4分钟后加入花椒、胡椒、麻辣鲜、味精、鸡精和食盐;
5 ).将步骤4)所得到的混合物料趁热装入所述步骤1)杀菌后的酱瓶中,用盖子盖紧即可。
鸡肉肉质细嫩,滋味鲜美,由于其味较淡,因此可使用于各种料理中。蛋白质的含量颇多,在肉之中,可以说是蛋白质最高的肉类之一,是属于高蛋白低脂肪的食品。钾硫酸氨基酸的含量也很丰富,因此可弥补牛及猪肉的不足。同时也由于鸡肉比其他肉类的维生素A含量多,而在量方面虽比蔬菜或肝脏差,但和牛肉和猪肉相比,其维生素A的含量却高出许多。鸡肉蛋白质含量较高,且易被人体吸收入利用,有增强体力,强壮身体的作用。鸡肉性平、温、味甘,入脾、胃经;可温中益气,补精添髓;用于治疗虚劳瘦弱、中虚食少、泄泻头晕心悸、月经不调、产后乳少、消渴、水肿、小便数频、遗精、耳聋耳鸣等。常吃鸡肉炒菜花可增强肝脏的解毒功能,提高免疫力,防止感冒和坏血病。
花生果具有很高的营养价值,内含丰富的脂肪和蛋白质。花生果内脂肪含量为44%-45%,蛋白质含量为24-36%,含糖量为20%左右。花生中还含有丰富的维生素B2.PP、A、D、E,钙和铁等。并含有硫胺素、核黄素、尼克酸等多种维生素。矿物质含量也很丰富,特别是含有人体必须的氨基酸,有促进脑细胞发育,增强记忆的功能。
芝麻含有大量的脂肪和蛋白质,其中主要为油酸、亚油酸、棕榈酸、花生酸等的甘油脂;又含甾醇、芝麻素、芝麻酚、叶酸、烟酸、蔗糖、卵磷脂、蛋白质;还有膳食纤维、糖类、维生素a、维生素B1,B2、尼克酸、维生素E、卵磷脂、钙、铁、镁等营养成分;芝麻中的亚油酸有调节胆固醇的作用;芝麻中含有丰富的维生素E,能防止过氧化脂质对皮肤的危害,抵消或中和细胞内有害物质游离基的积聚,可使皮肤白皙润泽,并能防止各种皮肤炎症;芝麻还具有养血的功效,可以治疗皮肤干枯、粗糙、令皮肤细腻光滑、红润光泽。
虾仁是选用活虾为原料,用清水洗净虾体,去掉虾头、虾尾和虾壳,剥壳后的纯虾肉即为虾仁;虾仁含有蛋白质、钾、碘、镁、磷等,虾仁菜肴因为清淡爽口,易于消化,老幼皆宜,而深受食客欢迎。
大豆含的营养素比较全面,并且含量丰富,每100克大豆含蛋白质36.3克、脂肪18.4克、糖25.3克、热量412千卡,钙367毫克、磷571毫克、铁11毫克、胡萝卜素0.4毫克、维生素B1 0.79毫克、维生素B2 0.25毫克、尼克酸2.1毫克,与等量的猪肉相比,蛋白质多1倍、钙多33倍、铁多26倍、而价格比猪肉便宜很多。大豆蛋白质含有人体所需的各种氨基酸,特别是赖氨酸、亮氨酸、苏氨酸等人体必需氦基酸比较多,仅蛋氨酸比较少,这与一般谷类食物正好相反,故大豆与粮食混吃可以互补,大大提高了大豆及粮食的营养价值。
每人每天食用50克-100克鲜番茄,即可满足人体对几种维生素和矿物质的需要。番茄含的“番茄素”,有抑制细菌的作用;含的苹果酸、柠檬酸和糖类,有助消化的功能。番茄含有丰富的营养,又有多种功用被称为神奇的菜中之果。番茄内的苹果酸和柠檬酸等有机酸,还有增加胃液酸度,帮助消化,调整胃肠功能的作用。番茄中含有果酸,能降低胆固醇的含量,对高血脂症很有益处。番茄富含维生素A、维生素C、维生素B1,维生素B2以及胡萝卜素和钙、磷、钾、镁、铁、锌、铜和碘等多种元素,还含有蛋白质、糖类、有机酸、纤维素。
本发明的有益效果:本发明配方牛肉、鸡块、食用油、花生米、芝麻、虾仁、黄豆以及番茄都是生活中常见的营养及其丰富的原料,有荤有素,原料易购得且成本低,番茄采用开水烫后再剥皮的方式,使番茄能够快速去皮,使用去皮后的番茄制备的番茄牛肉酱,口感润滑;且本发明的制备工艺简单,从原料的选择到制备工艺两方面使得投入的成本大大的降低。
本发明配方及其工艺方法得到的牛肉酱营养全面,工艺简单,配料的选取是纯天然的,最后一步完成后趁热装瓶,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。
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
一种番茄牛肉酱,由下列重量份的原料制成:牛肉40份,鸡块20份,食用油6份,酱油4份,花生米6份,芝麻5份,虾仁8份,黄豆4份,番茄40份,花椒2份,胡椒1份,麻辣鲜4份,味精2份,鸡精1份,食盐4份。
一种番茄牛肉酱的加工方法,按照上述重量份投料,具体包括以下步骤:
1).将装酱瓶开水煮沸杀菌,然后再微波杀菌后备用;
2 ).先将牛肉和鸡块切丁,用食用油将牛肉丁和鸡块丁翻炒八成熟,牛肉丁和鸡块丁变黄后加入酱油,在翻炒2分钟得到备用肉块丁;
3).将花生米和黄豆放入锅中翻炒,炒至5成熟后加入芝麻和虾仁,直至锅中物料发黄后停火;
4). 番茄洗净用开水烫1分钟后去皮,切成番茄丁,和所述步骤2)中得到的肉块丁和所述步骤3)得到的物料一起炒,炒2分钟后加入花椒、胡椒、麻辣鲜、味精、鸡精和食盐;
5 ).将步骤4)所得到的混合物料趁热装入所述步骤1)杀菌后的酱瓶中,用盖子盖紧即可。
实施例2
一种番茄牛肉酱,由下列重量份的原料制成:牛肉60份,鸡块30份,食用油8份,酱油5份,花生米8份,芝麻7份,虾仁10份,黄豆6份,番茄60份,花椒4份,胡椒3份,麻辣鲜6份,味精3份,鸡精3份,食盐6份。
一种番茄牛肉酱的加工方法,按照上述重量份投料,具体包括以下步骤:
1).将装酱瓶开水煮沸杀菌,然后再微波杀菌后备用;
2 ).先将牛肉和鸡块切丁,用食用油将牛肉丁和鸡块丁翻炒八成熟,牛肉丁和鸡块丁变黄后加入酱油,在翻炒4分钟得到备用肉块丁;
3).将花生米和黄豆放入锅中翻炒,炒至5成熟后加入芝麻和虾仁,直至锅中物料发黄后停火;
4). 番茄洗净用开水烫2分钟后去皮,切成番茄丁,和所述步骤2)中得到的肉块丁和所述步骤3)得到的物料一起炒,炒4分钟后加入花椒、胡椒、麻辣鲜、味精、鸡精和食盐;
5 ).将步骤4)所得到的混合物料趁热装入所述步骤1)杀菌后的酱瓶中,用盖子盖紧即可。
实施例3
一种番茄牛肉酱,由下列重量份的原料制成:牛肉50份,鸡块25份,食用油7份,酱油4.5份,花生米7份,芝麻6份,虾仁9份,黄豆5份,番茄50份,花椒3份,胡椒2份,麻辣鲜5份,味精2.5份,鸡精2份,食盐5份。
一种番茄牛肉酱的加工方法,按照上述重量份投料,具体包括以下步骤:
1).将装酱瓶开水煮沸杀菌,然后再微波杀菌后备用;
2 ).先将牛肉和鸡块切丁,用食用油将牛肉丁和鸡块丁翻炒八成熟,牛肉丁和鸡块丁变黄后加入酱油,在翻炒3分钟得到备用肉块丁;
3).将花生米和黄豆放入锅中翻炒,炒至5成熟后加入芝麻和虾仁,直至锅中物料发黄后停火;
4). 番茄洗净用开水烫1.5分钟后去皮,切成番茄丁,和所述步骤2)中得到的肉块丁和所述步骤3)得到的物料一起炒,炒3分钟后加入花椒、胡椒、麻辣鲜、味精、鸡精和食盐;
5 ).将步骤4)所得到的混合物料趁热装入所述步骤1)杀菌后的酱瓶中,用盖子盖紧即可。
上述实施例得到的牛肉酱口感润滑、细腻,营养全面,配料中添加了鸡块、花生米、芝麻、虾仁、黄豆以及番茄,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 (6)
1.一种番茄牛肉酱,其特征在于,由下列重量份的原料制成:牛肉40-60份,鸡块20-30份,食用油6-8份,酱油4-5份,花生米6-8份,芝麻5-7份,虾仁8-10份,黄豆4-6份,番茄40-60份,花椒2-4份,胡椒1-3份,麻辣鲜4-6份,味精2-3份,鸡精1-3份,食盐4-6份。
2.根据权利要求1 所述的一种番茄牛肉酱,其特征在于,由下列重量份的原料制成:牛肉40份,鸡块20份,食用油6份,酱油4份,花生米6份,芝麻5份,虾仁8份,黄豆4份,番茄40份,花椒2份,胡椒1份,麻辣鲜4份,味精2份,鸡精1份,食盐4份。
3.根据权利要求1 所述的一种番茄牛肉酱,其特征在于,由下列重量份的原料制成:牛肉60份,鸡块30份,食用油8份,酱油5份,花生米8份,芝麻7份,虾仁10份,黄豆6份,番茄60份,花椒4份,胡椒3份,麻辣鲜6份,味精3份,鸡精3份,食盐6份。
4.根据权利要求1 所述的一种番茄牛肉酱,其特征在于,由下列重量份的原料制成:牛肉50份,鸡块25份,食用油7份,酱油4.5份,花生米7份,芝麻6份,虾仁9份,黄豆5份,番茄50份,花椒3份,胡椒2份,麻辣鲜5份,味精2.5份,鸡精2份,食盐5份。
5.根据权利要求1所述的一种番茄牛肉酱,其特征在于,所述番茄洗净去皮。
6.根据权利要求1-5任一项所述的一种番茄牛肉酱的加工方法,其特征在于,具体包括以下步骤:1).将装酱瓶开水煮沸杀菌,然后再微波杀菌后备用;
2 ).先将牛肉和鸡块切丁,用食用油将牛肉丁和鸡块丁翻炒八成熟,牛肉丁和鸡块丁变黄后加入酱油,在翻炒2-4分钟得到备用肉块丁;
3).将花生米和黄豆放入锅中翻炒,炒至5成熟后加入芝麻和虾仁,直至锅中物料发黄后停火;
4). 番茄洗净用开水烫1-2分钟后去皮,切成番茄丁,和所述步骤2)中得到的肉块丁和所述步骤3)得到的物料一起炒,炒2-4分钟后加入花椒、胡椒、麻辣鲜、味精、鸡精和食盐;
5 ).将步骤4)所得到的混合物料趁热装入所述步骤1)杀菌后的酱瓶中,用盖子盖紧即可。
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CN113208096A (zh) * | 2021-06-23 | 2021-08-06 | 合肥工业大学 | 一种风味和稳定性优化的番茄黄豆牛肉酱制作方法 |
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CN113208096A (zh) * | 2021-06-23 | 2021-08-06 | 合肥工业大学 | 一种风味和稳定性优化的番茄黄豆牛肉酱制作方法 |
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