CN109170606A - 一种滋补羊肉 - Google Patents
一种滋补羊肉 Download PDFInfo
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- CN109170606A CN109170606A CN201811025925.6A CN201811025925A CN109170606A CN 109170606 A CN109170606 A CN 109170606A CN 201811025925 A CN201811025925 A CN 201811025925A CN 109170606 A CN109170606 A CN 109170606A
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- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 25
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 25
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 25
- 239000011425 bamboo Substances 0.000 claims abstract description 25
- 239000003921 oil Substances 0.000 claims abstract description 24
- 235000019198 oils Nutrition 0.000 claims abstract description 24
- 244000291564 Allium cepa Species 0.000 claims abstract description 20
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 15
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
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- 241000234435 Lilium Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
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- 241000510672 Cuminum Species 0.000 claims description 14
- 235000013601 eggs Nutrition 0.000 claims description 14
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 10
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- 241000287828 Gallus gallus Species 0.000 claims 1
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- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000000629 knee joint Anatomy 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
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- 235000019155 vitamin A Nutrition 0.000 description 1
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- 235000019156 vitamin B Nutrition 0.000 description 1
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Classifications
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
-
- 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
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- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
本发明公开了一种滋补羊肉，其特征在于采用如下原料制备：羊肉280‑320份、笋片40‑60份、大葱30‑36份、百合20‑30份、孜然10‑20份、白糖10‑20份、食盐3‑7份、水淀粉40‑60份、鸡蛋25‑35份、辣糊25‑35份、料酒15‑25份、香油8‑12份、味精5‑9份、高汤12‑16份、面粉少许、油适量。本发明提供的滋补羊肉，有益学、补肝、名目的功效，冬天食用，可益气补虚，促进血液循环，增强御寒能力，增加身体抵抗力。
Description
技术领域
本发明涉及食品领域，具体涉及一种滋补羊肉。
背景技术
羊是人们熟悉的家畜之一，其饲养在我国已有5000余年的历史。羊全身是宝，其毛皮可制成多种毛织品和皮革制品。在医疗保健方面，羊更能发挥其独特的作用。羊肉、羊血、羊骨、羊肝、羊奶、羊胆等等可用于多种疾病的治疗，具有较高的药用价值。
羊肉营养丰富，历来被用做壮阳的佳品。它富含优质蛋白质12.3％，脂肪28.8％，为猪肉的一半。另外含矿物质磷、铁以及维生素B、维生素A等营养素。《本草纲目》载其功用“羊肉能暖中补虚、补中益气、开胃健力，治虚劳恶冷、五劳七伤。中医学认为其性味甘温，入脾肾经，有益补气补虚、温中暖下之功效，因而可用于虚痨羸瘦、腰膝酸痛、产后虚冷、腹痛、寒疝、中虚反胃等病症的治疗，有三高症的人应注意不可多食。
发明内容
针对上述，本发明的目的是提供一种滋补羊肉
本发明采取的具体技术方案是：
一种滋补羊肉，其特征在于采用如下原料份数配比制备：羊肉280-320份、笋片40-60份、大葱30-36份、百合20-30份、孜然10-20份、白糖10-20份、食盐3-7份、水淀粉40-60份、鸡蛋25-35份、辣糊25-35份、料酒15-25份、香油8-12份、味精5-9份、高汤12-16份、面粉少许、油适量。
优选的，采用如下原料份数配比制备：羊肉290-310份、笋片45-55份、大葱31-35份、百合22-28份、孜然12-18份、白糖12-18份、食盐4-6份、水淀粉45-55份、鸡蛋27-32份、辣糊27-32份、料酒17-22份、香油9-11份、味精6-8份、高汤13-15份、面粉少许、油适量。
更优选的，采用如下原料份数配比制备：羊肉300份、笋片50份、大葱33份、百合25份、孜然15份、白糖15份、食盐5份、水淀粉50份、鸡蛋30份、辣糊30份、料酒20份、香油10份、味精7份、高汤10份、面粉少许、油适量。
一种滋补羊肉，其制备方法如下：
(1)将鸡蛋滤出蛋清留用、大葱切小段；
(2)将羊肉切片，加入蛋清、淀粉、面粉抓匀；
(3)锅内倒油，待油至五成热，放入羊肉片划开后，放笋片，倒出；
(4)原勺留油，加入笋片、大葱段、百合、孜然、白糖、食盐、料酒、辣糊、味精、高汤，后倒入羊肉片、笋子，颠勺后，拢芡，淋上香油即可出锅。
本发明的优点是：通过食用本发明的滋补羊肉，有益学、补肝、名目的功效，冬天食用，可益气补虚，促进血液循环，增强御寒能力，增加身体抵抗力。
具体实施方式
下面对本发明的较佳实施例进行详细阐述，以使本发明的优点和特征能更易于被本领域技术人员理解，从而对本发明的保护范围做出更为清楚明确的界定。
示例1
一种滋补羊肉，采用如下原料份数配比制备：羊肉310份、笋片45份、大葱35份、百合22份、孜然18份、白糖12份、食盐6份、水淀粉45份、鸡蛋32份、辣糊27份、料酒22份、香油9份、味精8份、高汤13份、面粉少许、油适量。
一种滋补羊肉，其制备方法如下：
(1)将鸡蛋滤出蛋清留用、大葱切小段；
(2)将羊肉切片，加入蛋清、淀粉、面粉抓匀；
(3)锅内倒油，待油至五成热，放入羊肉片划开后，放笋片，倒出；
(4)原勺留油，加入笋片、大葱段、百合、孜然、白糖、食盐、料酒、辣糊、味精、高汤，后倒入羊肉片、笋子，颠勺后，拢芡，淋上香油即可出锅。
示例2
一种滋补羊肉，采用如下原料份数配比制备：羊肉290份、笋片55份、大葱31份、百合28份、孜然12份、白糖18份、食盐4份、水淀粉55份、鸡蛋27份、辣糊32份、料酒17份、香油11份、味精6份、高汤15份、面粉少许、油适量。
一种滋补羊肉，其制备方法如下：
(1)将鸡蛋滤出蛋清留用、大葱切小段；
(2)将羊肉切片，加入蛋清、淀粉、面粉抓匀；
(3)锅内倒油，待油至五成热，放入羊肉片划开后，放笋片，倒出；
(4)原勺留油，加入笋片、大葱段、百合、孜然、白糖、食盐、料酒、辣糊、味精、高汤，后倒入羊肉片、笋子，颠勺后，拢芡，淋上香油即可出锅。
示例3
一种滋补羊肉，采用如下原料份数配比制备：羊肉300份、笋片50份、大葱33份、百合25份、孜然15份、白糖15份、食盐5份、水淀粉50份、鸡蛋30份、辣糊30份、料酒20份、香油10份、味精7份、高汤10份、面粉少许、油适量。
一种滋补羊肉，其制备方法如下：
(1)将鸡蛋滤出蛋清留用、大葱切小段；
(2)将羊肉切片，加入蛋清、淀粉、面粉抓匀；
(3)锅内倒油，待油至五成热，放入羊肉片划开后，放笋片，倒出；
(4)原勺留油，加入笋片、大葱段、百合、孜然、白糖、食盐、料酒、辣糊、味精、高汤，后倒入羊肉片、笋子，颠勺后，拢芡，淋上香油即可出锅。
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，可轻易想到的变化或替换，都应涵盖在本发明的保护范围之内。因此，本发明的保护范围应该以权利要求书的保护范围为准。
Claims (4)
1.一种滋补羊肉，其特征在于采用如下原料份数配比制备：羊肉280-320份、笋片40-60份、大葱30-36份、百合20-30份、孜然10-20份、白糖10-20份、食盐3-7份、水淀粉40-60份、鸡蛋25-35份、辣糊25-35份、料酒15-25份、香油8-12份、味精5-9份、高汤12-16份、面粉少许、油适量。
2.根据权利要求1所述的滋补羊肉，其特征在于采用如下原料份数配比制备：羊肉290-310份、笋片45-55份、大葱31-35份、百合22-28份、孜然12-18份、白糖12-18份、食盐4-6份、水淀粉45-55份、鸡蛋27-32份、辣糊27-32份、料酒17-22份、香油9-11份、味精6-8份、高汤13-15份、面粉少许、油适量。
3.根据权利要求1所述的滋补羊肉，其特征在于采用如下原料份数配比制备：羊肉300份、笋片50份、大葱33份、百合25份、孜然15份、白糖15份、食盐5份、水淀粉50份、鸡蛋30份、辣糊30份、料酒20份、香油10份、味精7份、高汤10份、面粉少许、油适量。
4.根据权利要求1所述的滋补羊肉，其特征在于提供制备方法如下：
(1)将鸡蛋滤出蛋清留用、大葱切小段；
(2)将羊肉切片，加入蛋清、淀粉、面粉抓匀；
(3)锅内倒油，待油至五成热，放入羊肉片划开后，放笋片，倒出；
(4)原勺留油，加入笋片、大葱段、百合、孜然、白糖、食盐、料酒、辣糊、味精、高汤，后倒入羊肉片、笋子，颠勺后，拢芡，淋上香油即可出锅。
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|---|---|---|---|
| CN201811025925.6A CN109170606A (zh) | 2018-09-04 | 2018-09-04 | 一种滋补羊肉 |
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| CN201811025925.6A CN109170606A (zh) | 2018-09-04 | 2018-09-04 | 一种滋补羊肉 |
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| CN109170606A true CN109170606A (zh) | 2019-01-11 |
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| CN201811025925.6A Withdrawn CN109170606A (zh) | 2018-09-04 | 2018-09-04 | 一种滋补羊肉 |
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