CN110301586A - 一种营养牛肉面及其制备方法 - Google Patents
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Abstract
本发明公开了一种营养牛肉面，其特征在于，由以下重量份的原料组成：手擀面40‑50份、牛肉10‑20份、牛骨25‑40份、山药10‑15份、香菇5‑10份、枸杞子5‑10份、八角2‑5份、桂皮2‑5份、柠檬10‑15份、花生3‑8份、辣青椒10‑15份、饮用水110‑150份和适量佐料，以及一种营养牛肉面的制备方法，包含以下步骤：S1：熬制牛骨汤；S2：牛肉处理；S3：配料；S4：煮面；S5：牛肉面。本发明与现有技术相比的优点在于：保证牛肉的营养和口感，成品味美可口，同时具有良好的滋补药效，健康又营养。
Description
技术领域
本发明涉及食品加工技术领域，具体是指一种营养牛肉面及其制备方法。
背景技术
牛肉是中国人的第二大肉类食品，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、修复组织等方面物别适宜。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、止渴止涎的功效。
牛肉面早餐、午餐和晚餐均可食用，但是传统的牛肉面有些制作工艺较为复杂，影响牛肉自身味道，有些又过于简单，影响口感。
发明内容
本发明要解决的技术问题是克服以上技术缺陷，提供一种生产制作工艺简单，营养充沛不流失，保证牛肉的滑嫩鲜美同时具有良好口感和保健滋补功能的一种营养牛肉面及其制备方法。
为解决上述技术问题，本发明提供的技术方案为：一种营养牛肉面，由以下重量份的原料组成：手擀面40-50份、牛肉10-20份、牛骨25-40份、山药10-15份、香菇5-10份、枸杞子5-10份、八角2-5份、桂皮2-5份、柠檬10-15份、花生3-8份、辣青椒10-15份、饮用水110-150份和适量佐料。
作为改进，由以下重量份的原料组成：手擀面45份、牛肉15份、牛骨30份、山药13份、香菇8份、枸杞子8份、柠檬12份、花生5份、辣青椒12份、饮用水135份和适量佐料。
作为改进，所述的佐料包括生姜、盐、香油、香菜、酱油、醋、小葱和植物油任意配比的混合物。
一种营养牛肉面的制备方法，包含以下步骤：
S1：熬制牛骨汤，将牛骨、八角、桂皮、山药、香菇和枸杞子加入水中武火煮沸，之后转文火熬制2-3小时；
S2：牛肉处理，将按牛肉纹路横向切片，将生姜剁碎搅拌成泥混合盐、酱油均匀涂抹牛肉片表面后，用保鲜膜封装腌制1-2小时取出蒸煮至牛肉八成熟备用；
S3：配料，辣青椒切小段和切片的柠檬密封混装1-2小时，将柠檬沥干取出得柠檬辣椒，花生炒熟去皮后剁碎与柠檬辣椒充分混合；
S4：煮面，手擀面旺火煮熟，捞起放入碗中；
S5：牛肉面，碗中面上铺处理后的牛肉片，放入香菜、香油、醋、小葱和配料，将滚烫的牛骨汤均匀淋于牛肉片上。
本发明与现有技术相比的优点在于：用牛骨熬制汤汁，加入山药、香菇和枸杞提高汤汁滋补性能，牛肉经腌制后蒸煮八分熟，保证牛肉的细嫩口感，辣青椒和柠檬混合封装使辣青椒吸收柠檬汁，保证酸辣清爽，在加入碎花生提升口感，煮熟的手擀面放入牛肉片、香菜、香油、醋、小葱和配料，经牛骨汤淋烫搅拌后就可食用，保持味道鲜美，营养丰富，健康滋补。
具体实施方式
实施例
一种营养牛肉面，由以下重量份的原料组成：手擀面45份、牛肉15份、牛骨30份、山药13份、香菇8份、枸杞子8份、柠檬12份、花生5份、辣青椒12份、饮用水135份和适量佐料。
所述的佐料包括生姜、盐、香油、香菜、酱油、醋、小葱和植物油任意配比的混合物。
一种营养牛肉面的制备方法，包含以下步骤：
S1：熬制牛骨汤，将牛骨、八角、桂皮、山药、香菇和枸杞子加入水中武火煮沸，之后转文火熬制3小时；
S2：牛肉处理，将按牛肉纹路横向切片，将生姜剁碎搅拌成泥混合盐、酱油均匀涂抹牛肉片表面后，用保鲜膜封装腌制1小时取出蒸煮至牛肉八成熟备用；
S3：配料，辣青椒切小段和切片的柠檬密封混装1小时，将柠檬沥干取出得柠檬辣椒，花生炒熟去皮后剁碎与柠檬辣椒充分混合；
S4：煮面，手擀面旺火煮熟，捞起放入碗中；
S5：牛肉面，碗中面上铺处理后的牛肉片，放入香菜、香油、醋、小葱和配料，将滚烫的牛骨汤均匀淋于牛肉片上。
Claims (4)
1.一种营养牛肉面，其特征在于，由以下重量份的原料组成：手擀面40-50份、牛肉10-20份、牛骨25-40份、山药10-15份、香菇5-10份、枸杞子5-10份、八角2-5份、桂皮2-5份、柠檬10-15份、花生3-8份、辣青椒10-15份、饮用水110-150份和适量佐料。
2.根据权利要求1所述的一种营养牛肉面，其特征在于，由以下重量份的原料组成：手擀面45份、牛肉15份、牛骨30份、山药13份、香菇8份、枸杞子8份、柠檬12份、花生5份、辣青椒12份、饮用水135份和适量佐料。
3.根据权利要求1或2所述的一种营养牛肉面，其特征在于：所述的佐料包括生姜、盐、香油、香菜、酱油、醋、小葱和植物油任意配比的混合物。
4.一种营养牛肉面的制备方法，其特征在于，包含以下步骤：
S1：熬制牛骨汤，将牛骨、八角、桂皮、山药、香菇和枸杞子加入水中武火煮沸，之后转文火熬制2-3小时；
S2：牛肉处理，将按牛肉纹路横向切片，将生姜剁碎搅拌成泥混合盐、酱油均匀涂抹牛肉片表面后，用保鲜膜封装腌制1-2小时取出蒸煮至牛肉八成熟备用；
S3：配料，辣青椒切小段和切片的柠檬密封混装1-2小时，将柠檬沥干取出得柠檬辣椒，花生炒熟去皮后剁碎与柠檬辣椒充分混合；
S4：煮面，手擀面旺火煮熟，捞起放入碗中；
S5：牛肉面，碗中面上铺处理后的牛肉片，放入香菜、香油、醋、小葱和配料，将滚烫的牛骨汤均匀淋于牛肉片上。
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| CN112425761A (zh) * | 2020-11-27 | 2021-03-02 | 上海嘻麻香餐饮管理有限公司 | 清汤牛肉面的汤料配方及其制作工艺 |
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|---|---|---|---|---|
| CN101073400A (zh) * | 2006-05-18 | 2007-11-21 | 刘刚 | 药膳牛肉面 |
| CN106036456A (zh) * | 2016-06-16 | 2016-10-26 | 广西南宁诺尔网络通讯技术有限公司 | 一种牛肉面及其制作方法 |
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|---|---|---|---|---|
| CN101073400A (zh) * | 2006-05-18 | 2007-11-21 | 刘刚 | 药膳牛肉面 |
| CN106036456A (zh) * | 2016-06-16 | 2016-10-26 | 广西南宁诺尔网络通讯技术有限公司 | 一种牛肉面及其制作方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112425761A (zh) * | 2020-11-27 | 2021-03-02 | 上海嘻麻香餐饮管理有限公司 | 清汤牛肉面的汤料配方及其制作工艺 |
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