CN110200225A - 养生牛肉 - Google Patents
养生牛肉 Download PDFInfo
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- CN110200225A CN110200225A CN201910616595.6A CN201910616595A CN110200225A CN 110200225 A CN110200225 A CN 110200225A CN 201910616595 A CN201910616595 A CN 201910616595A CN 110200225 A CN110200225 A CN 110200225A
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- beef
- parts
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- celery
- carrot
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
本发明公开了一种养生牛肉,由以下组分制成:牛肉、芹菜、胡萝卜、生姜、大葱、干辣椒、料酒、酱油、味精、甜味料、食用盐;所述牛肉经过浸泡和揉搓除去内部血水后得到牛肉A;所述牛肉A用植物油煎炸后得到牛肉B,牛肉B与其他组分烧炖后得到最终的养生牛肉。本发明的养生牛肉做工简单,工艺严谨,产品口感独特,食材营养结构合理,丰富,功能协调。它可以补气、补血、补虚、养胃、暖胃、驱寒、健脾、除疳,补充蛋白质、氨基酸,提高机体抗病能力,修复组织、细胞,促进生长发育,平肝降压、益肝明目、利膈宽肠、镇静安神、利尿消肿、防癌抗癌、降糖降脂、发汗解表、温中止呕、温肺止咳、发表通阳、解毒调味等。
Description
技术领域
本发明涉及保健食品技术领域,特别涉及一种养生牛肉。
背景技术
牛肉是全世界人都爱吃的食品,中国人消费的肉类食品之一,仅次于猪肉,牛肉蛋白质含量高,而脂肪含量低,所以味道鲜美,受人喜爱,享有“肉中骄子”的美称。牛肉含有丰富的蛋白质,氨基酸组成等比猪肉更接近人体需要,能提高机体抗病能力,对生长发育及手术后、病后调养的人在补充失血和修复组织等方面特别适宜。寒冬食牛肉,有暖胃作用,为寒冬补益佳品。中医认为:牛肉有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功能。适用于中气下陷、气短体虚,筋骨酸软和贫血久病及面黄目眩之人食用。虽然牛肉的脂肪含量低于猪肉,但是牛肉中脂肪的占重也在4%左右,包含很多饱和脂肪酸,不利于人体血管健康,因此很多人吃牛肉时有所顾忌。另外,现有技术中的牛肉口感单一,味道还不能尽如人意,尤其是牛肉的腥味影响了牛肉的味道。此外,现有技术中的牛肉营养还主要限于牛肉本身的营养成分,营养成分较为单一。
因此,有必要对现有技术进行改进以解决上述技术问题。
发明内容
有鉴于此,本发明的目的在于提供一种养生牛肉,可以降低血糖、血压,营养成分丰富,并且无腥味、口感别具风味。具体而言通过以下技术方案实现:
本发明的养生牛肉,由以下组分制成:牛肉、芹菜、胡萝卜、生姜、大葱、干辣椒、料酒、酱油、味精、甜味料、食用盐;
所述牛肉经过浸泡和揉搓除去内部血水后得到牛肉A;
所述牛肉A用植物油过油后得到牛肉B,牛肉B与其他组分烧炖后得到最终的养生牛肉。
进一步,各组分的重量份如下:牛肉8-12份、芹菜0.8-1.2份、胡萝卜0.8-1.2份、生姜0.8-1.2份、大葱0.8-1.2份、干辣椒0.5-0.8份、料酒0.8-1.2份,所述酱油、味精、甜味料、食用盐用量在人类味觉感官可接受的范围之内。
进一步,所述酱油用量为0.08-0.12份,所述味精用量为0.05-0.08份,所述甜味料用量为0.08-0.12份,所述食用盐用量为0.08-0.12份。
进一步,各组分的重量份如下:所述牛肉10份、芹菜1份、胡萝卜1份、生姜1份、大葱1份、干辣椒0.6份、料酒1份、酱油0.1份、味精0.06份、甜味料0.1份、食用盐0.1份。
进一步,所述植物油采用橄榄油。橄榄油富含丰富的单不饱和脂肪酸——油酸,还有维生素A、维生素B、维生素D、维生素E、维生素K及抗氧化物等。橄榄油被认为是迄今所发现的油脂中最适合人体营养的油。橄榄油突出特点是含有大量的单不饱和脂肪酸。单不饱和脂肪酸除能供给人体热能外,还能调整人体血浆中高、低密度脂蛋白胆固醇的比例,能增加人体内的高密度脂蛋白HDL(好胆固醇)的水平和降低低密度脂蛋白LDL(坏胆固醇)水平,从而能防止人体内胆同醇过量。因此,对于习惯摄食肉类食物而导致饱和脂肪酸与胆固醇摄入过多的人,选择橄榄油做食用油,便能有效的发挥其降血脂的功能,从而可以防止发生高血脂症、脂肪肝和保护心脏,有助于减少高血压病、冠心病、脑中风等富贵病的发生风险。橄榄油与芹菜、胡萝卜协同作用降低血压和血糖效果更佳。
进一步,所述甜味料采用白糖、果糖或蜂蜜的一种或几种的混合物。
进一步,所述牛肉A用植物油过油至微黄色后得到牛肉B,所述牛肉A过油用的热油浇到所述芹菜、胡萝卜、生姜、大葱、干辣椒、盐后然后加水烧炖,待水烧开后加入所述料酒烧炖9-11分钟,然后加所述酱油、味精、甜味料,用45-50度的慢火炖4-6个小时后,牛肉出锅得到最终产品养生牛肉。
本发明的有益效果:
芹菜含有挥发性的芳香油,香味诱人,对增进食欲,帮助消化、吸收都大有好处。芹菜有平肝降压的作用,对于原发性的,妊娠性的,或者更年期的高血压,都有一定的效果。芹菜有镇静安神的作用,它能够安定情绪,消除烦躁,对失眠有一定的效果。芹菜有利尿消肿的功效,它能排出体内的水钠潴留,来减轻这个体内的水分,它还可以治疗乳糜尿。芹菜有防癌抗癌的功效,芹菜高纤维素的食物,它经肠道消化以后,产生叫木质素,它能够清理肠道的这些垃圾,包括脂质,还有一些肠道细菌产生的致癌物质,使肠道保持清洁,来减少肿瘤的发生,特别是胃肠道的肿瘤发生。芹菜有补血,养血,补虚的作用,芹菜当中含一定量铁,铁是合成血色素的一个重要的物质,能够补充女性经血过多引起的贫血。
胡萝卜首先是有增色的作用,然后胡萝卜本身具有清香和甜脆口感,可增味。胡萝卜的养生左右包括:益肝明目:胡萝卜含有大量胡萝卜素,有补肝明目的作用,可治疗夜盲症。利膈宽肠:胡萝卜含有植物纤维,吸水性强,在肠道中体积容易膨胀,是肠道中的“充盈物质”,可加强肠道的蠕动,从而利膈宽肠,通便防癌。健脾除疳:维生素A是骨骼正常生长发育的必需物质,有助于细胞增殖与生长,是机体生长的要素,对促进婴幼儿的生长发育具有重要意义。增强免疫功能:胡萝卜素转变成维生素A,有助于增强机体的免疫功能,在预防上皮细胞癌变的过程中具有重要作用。胡萝卜中的木质素也能提高机体免疫机制,间接消灭癌细胞。降糖降脂:胡萝卜还含有降糖物质,是糖尿病人的良好食品,其所含的某些成分,如懈皮素、山标酚能增加冠状动脉血流量,降低血脂,促进肾上腺素的合成,还有降压,强心作用,是高血压、冠心病患者的食疗佳品。补铁:含有丰富的铁元素,与造血有关,有益身体健康。
生姜:
生姜能除腥味,提热。发汗解表,温中止呕,温肺止咳,解鱼蟹毒,解药毒。性温,味辛,能入胃、脾、肺三经,有解毒、散寒、温胃、发汗、止吐、驱风等功能。因此,姜是医药上良好的健胃、祛寒和发汗剂。
大葱调味具有除去材料中的异味增加香味增进食欲等作用。大葱在油中加热能使辛辣味的二硫化物产生香味,辣味减少,甜味增加。葱油除异味更明显,葱白比葱叶调味更香,葱白切大段入肉汤中还能吸附肉汤中未撇净的血沫。大葱味辛,性微温,具有发表通阳;解毒调味的作用。主要用于风寒感冒、恶寒发热、头痛鼻塞,阴寒腹胀,痢疾泄泻等,还有乳汁不通等功能。
辣椒有提味、香淳、还有开胃等作用。辣椒维生素C居蔬菜之首位。维生素B、胡萝卜素以及钙、铁等矿物质含量亦较丰富。辣椒能缓解胸腹冷痛,制止痢疾,杀抑胃腹内寄生虫,控制心脏病及冠状动脉硬化;还能增强食欲,促进消化。辣味品因其具有杀菌、防腐、调味、营养、驱寒等功能,为人类防病、治病、改良基因、促进人类进化起到了积极作用。
虽然以上各组分单独的效果是已知的,但是本发明的养生牛肉,不仅仅是利用了以上各种组分单独的作用和功效。本发明的牛肉经过浸泡和揉搓除去内部血水然后煎炸可初步去除腥味,过油后的牛肉经过烧炖,料酒、生姜、大葱、辣椒协同作用进一步除去腥味;牛肉先用植物油煎炸一下至微黄,可保型,固化表面,防止肥肉溶化,同时能除去牛肉中一些多余的水份和腥味,更有味道,增添食物之鲜味。牛肉先用植物油煎炸后再烧炖有利于同时吸收芹菜、胡萝卜、生姜、大葱、干辣椒、食用盐、料酒、酱油、味精、甜味料中的营养成分和味道,丰富营养并且改善口感;芹菜与胡萝卜协同作用降低血压和血糖,可以抑制牛肉中不饱和脂肪酸对心脑血管病的影响。
本发明的养生牛肉做工简单,工艺严谨,产品口感独特,食材营养结构合理,丰富,功能协调。它可以补气、补血、补虚、养胃、暖胃、驱寒、健脾、除疳,补充蛋白质、氨基酸,提高机体抗病能力,修复组织、细胞,促进生长发育,平肝降压、益肝明目、利膈宽肠、镇静安神、利尿消肿、防癌抗癌、降糖降脂、发汗解表、温中止呕、温肺止咳、发表通阳、解毒调味等。
有多种吃法:可切片丝拼盘,煎炒配菜,煲汤加肉,面食汤料,包装外卖,直接食用等。
本发明的其他有益效果将结合下文具体实施例中进行进一步的说明。
具体实施方式
以下实施例中的材料选取:
牛肉:通过观、闻、摸、探、查等方法选择新鲜宰杀的和冷冻的新鲜牛肉。观:呈均匀的红色,有光泽,脂肪洁白色或呈乳黄色。闻:有鲜牛肉的特有正常气味。摸:表面微干或有风干膜,触摸时不粘手。探:探弹性:指压后的凹陷能立即恢复。查:汤汁透明澄清,脂肪团聚浮于表面,有一定的香味。
芹菜:选择叶柄肥厚、嫩脆,最好有根。一株有4-6个叶柄,长40-50厘米,无黄叶、病叶、断叶,其叶色、叶柄色符合原品种特征,整齐、均匀的为佳。如实心芹,叶柄不空心,叶柄宽厚、叶色深绿,吃口脆嫩。
胡萝卜:选择外皮光滑、蒂头新鲜、末端无分叉以及颜色较深的胡萝卜。
生姜:通过看、闻、摸、尝、用等方法选择。看:表皮比较干燥光滑,还会带有少量泥沙。闻:拿起一块生姜闻一下,无刺鼻的二氧化硫味道,有一股淡淡的辛辣生姜味。摸:用手轻轻一撮表皮不会脱落。尝:没杂味,辛辣味在舌尖久久清香,回味不绝。用:在家放几天不会发霉腐烂,还会生出新芽,一派生机勃勃。
大葱:选择葱白粗大、白净、紧密坚实;葱叶是绿色或嫩绿色,无发黄、发蔫叶片的。葱白部分相对较多,外表干燥坚实,有一定分量,葱根无腐烂,葱叶无开花和种子。
干辣椒:采用市售的普通小干辣椒。
食用盐:采用中盐东兴盐化股份有限公司的精制盐。
料酒:采用佛山市海天调味食品股份有限公司的纯酿料酒。
酱油:采用佛山市海天调味食品股份有限公司的老抽王。
味精:采用河南莲花味精股份有限公司生产的莲花味精。
甜味料:白糖采用云南绫悦轩食品有限公司生产的千柏山白砂糖;果糖采用商丘市饮之健生物科技有限公司生产的盾皇果糖;蜂蜜采用北京同仁堂蜂产品(江山)有限公司生产的同仁堂蜂蜜。
植物油:橄榄油、花生油和大豆油都采用山东鲁花集团有限公司生产相应植物油。
以上原料中,牛肉、芹菜、胡萝卜、生姜、大葱的正确选取对味道有很大影响,而干辣椒、食用盐、料酒、酱油、味精、甜味料的选取对最终产品养生牛肉的口感略有区别,但是区别很小,可以忽略。
实施例一
(1)原料处理。
牛肉:把牛肉按肉的结构纹理分切成大块,清洗,清水浸泡两小时以上,这期间不断换清水,直至清水没有血色出来为止;然后用漏勺控干水。再用干净粗纱布一块一块裹住,在案板上反复揉搓挤,把肉里水揉挫挤出。粗纱布可反复清洗。直至把肉里水揉挫干净,备用。
芹菜:连根带叶洗净,横切一刀至二刀,长短同砂锅底,备用。
胡萝卜:洗净,自中心顺切一刀,备用。
生姜:洗净,自姜心切一刀,备用。
大葱:洗净,横切段与砂锅底等长,每段顺切一刀备用。
小干辣椒:清洗3--4个备用。
首先将切好备用的辅料芹菜、胡萝卜、生姜、大葱、小干辣椒、食用盐等放在砂锅底部。
架铁锅加花生油将油烧开,将揉挫挤好的牛肉煎炸至微黄色,放另一容器控油等待。等将全部牛肉煎炸完,将热油浇到砂锅辅料芹菜等备料上。然后将煎炸好的牛肉摆到砂锅辅料芹菜等备料上面,加水抹过牛肉横两指。烧开,加料酒,烧顿10分钟左右。然后加酱油,味精,白糖,慢火炖4小时以上。用筷子顺利轧串,出锅。
本实施例中的按照重量份,牛肉8份、芹菜0.8份、胡萝卜0.8份、生姜0.8份、大葱0.8份、小干辣椒0.5份、料酒0.8份、酱油0.08份,味精0.05份,白糖0.08份,食用盐0.08份。
养生牛肉的的感官评定需要对养生牛肉的颜色、气味、滋味、组织形态四个方面进行评定,具体操作需要组成十个人的评分小组对养生牛肉进行感官评分、打分,然后取平均分。
感官评分标准如下表所示:
实施例二
植物油采用大豆油,甜味料采用果糖,按照重量份,牛肉12份、芹菜1.2份、胡萝卜1.2份、生姜1.2份、大葱1.2份、小干辣椒0.8份、料酒1.2份、酱油0.12份,味精0.08份,果糖0.12份,食用盐0.12份。其他条件同实施例一,不再赘述。
实施例三
植物油采用橄榄油,甜味料采用蜂蜜,按照重量份,牛肉10份、芹菜1份、胡萝卜1份、生姜1份、大葱1份、小干辣椒0.7份、料酒1份、酱油0.1份,味精0.07份,蜂蜜0.1份,食用盐0.1份。其他条件同实施例一,不再赘述。
实施例四
植物油采用橄榄油,甜味料采用白糖和果糖的混合物,按照重量份,牛肉8份、芹菜1份、胡萝卜1份、生姜1份、大葱1份、小干辣椒0.7份、料酒1份、酱油0.1份,味精0.07份,白糖0.05份,果糖0.05份,食用盐0.1份。其他条件同实施例一,不再赘述。
实施例五
植物油采用花生油,甜味料采用白糖、果糖和蜂蜜的混合物,按照重量份,牛肉8份、芹菜1.2份、胡萝卜1.2份、生姜1.2份、大葱1.2份、小干辣椒0.8份、料酒1.2份、酱油0.12份,味精0.08份,果糖0.04份,白糖0.04份,蜂蜜0.04份,食用盐0.12份。其他条件同实施例一,不再赘述。
实施例六
植物油采用花生油,甜味料采用白糖和蜂蜜的混合物,按照重量份,牛肉12份、芹菜0.8份、胡萝卜0.8份、生姜0.8份、大葱0.8份、小干辣椒0.5份、料酒0.8份、酱油0.08份,味精0.05份,白糖0.04份,蜂蜜0.04份,食用盐0.08份。其他条件同实施例一,不再赘述。
实施例七
植物油采用橄榄油,甜味料采用果糖和蜂蜜的混合物,按照重量份,牛肉12份、芹菜1份、胡萝卜1份、生姜1份、大葱1份、小干辣椒0.6份、料酒1份、酱油0.1份,味精0.06份,果糖0.05份,蜂蜜0.05份,食用盐0.1份。其他条件同实施例一,不再赘述。
各实施例的感官评分结果如下表所示:
实施例 | 得分 |
一 | 89 |
二 | 92 |
三 | 98 |
四 | 90 |
五 | 85 |
六 | 83 |
七 | 80 |
最后说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的宗旨和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (7)
1.一种养生牛肉,其特征在于由以下组分制成:牛肉、芹菜、胡萝卜、生姜、大葱、干辣椒、料酒、酱油、味精、甜味料、食用盐;
所述牛肉经过浸泡和揉搓除去内部血水后得到牛肉A;
所述牛肉A用植物油煎炸后得到牛肉B,牛肉B与其他组分烧炖后得到最终的养生牛肉。
2.据权利要求1所述的养生牛肉,其特征在于各组分的重量份如下:牛肉8-12份、芹菜0.8-1.2份、胡萝卜0.8-1.2份、生姜0.8-1.2份、大葱0.8-1.2份、干辣椒0.5-0.8份、料酒0.8-1.2份,所述酱油、味精、甜味料、食用盐用量在人类味觉感官可接受的范围之内。
3.据权利要求2所述的养生牛肉,其特征在于:所述酱油用量为0.08-0.12份,所述味精用量为0.05-0.08份,所述甜味料用量为0.08-0.12份,所述食用盐用量为0.08-0.12份。
4.据权利要求3所述的养生牛肉,其特征在于各组分的重量份如下:所述牛肉10份、芹菜1份、胡萝卜1份、生姜1份、大葱1份、干辣椒0.6份、料酒1份、酱油0.1份、味精0.06份、甜味料0.1份、食用盐0.1份。
5.据权利要求4所述的养生牛肉,其特征在于:所述植物油采用橄榄油。
6.据权利要求5所述的养生牛肉,其特征在于:所述甜味料采用白糖、果糖或蜂蜜的一种或几种的混合物。
7.据权利要求1-6任一所述的养生牛肉,其特征在于:所述牛肉A用植物油煎炸至微黄色后得到牛肉B,所述牛肉A过油用的热油浇到所述芹菜、胡萝卜、生姜、大葱、干辣椒、盐后然后加水烧炖,待水烧开后加入所述料酒烧炖9-11分钟,然后加所述酱油、味精、甜味料,用45-50度的慢火炖4-6个小时后,牛肉出锅得到最终产品养生牛肉。
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CN106306823A (zh) * | 2015-06-26 | 2017-01-11 | 桂林市粮铭餐饮管理有限公司 | 一种黄芪烧牛肉及其制备方法 |
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CN106306823A (zh) * | 2015-06-26 | 2017-01-11 | 桂林市粮铭餐饮管理有限公司 | 一种黄芪烧牛肉及其制备方法 |
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