CN110584078A - 一种风味烤肉酱 - Google Patents
一种风味烤肉酱 Download PDFInfo
- Publication number
- CN110584078A CN110584078A CN201910771944.1A CN201910771944A CN110584078A CN 110584078 A CN110584078 A CN 110584078A CN 201910771944 A CN201910771944 A CN 201910771944A CN 110584078 A CN110584078 A CN 110584078A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- powder
- barbecue sauce
- soybean paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 35
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 31
- 235000015278 beef Nutrition 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 27
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 241000234282 Allium Species 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 241000353135 Psenopsis anomala Species 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 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 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 239000008159 sesame oil Substances 0.000 claims abstract description 9
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 9
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 3
- 235000019640 taste Nutrition 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 210000003141 lower extremity Anatomy 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000013312 flour Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
- 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
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种风味烤肉酱:按重量份数计算,其组分为:牛肉粉10~15份,苹果果肉10~15份、大豆酱60~70份、洋葱5~9份、瓜子仁8~14份、食用油18~20份、生姜3~5份、大蒜3~5份、食盐4~6份、芝麻油1~2份、麦芽糖稀3~5份、辣椒粉2~10份以及白糖4~5份。本发明的风味烤肉酱加入苹果果肉、瓜子仁、洋葱以及其他辅料,提高了烤肉酱的鲜味,通过对肉糜、牛肉的预处理,降低肉糜、牛肉的腥味,通过各原料一起进行翻炒处理,并对翻炒处理的温度、时间以及各种原料的配比进行优化设计,从而既能够有效保证烤肉酱的营养价值。
Description
技术领域:
本发明属于食品领域,具体涉及一种风味烤肉酱。
背景技术:
烤肉目前已成为流行于全国间的一种美食,烤肉酱更是烤肉制作过程中不可缺少的重要原料,烤肉酱的好坏直接影响到烤肉的质量和口味;酱是以豆类、小麦粉、水果、肉类或鱼虾等物为主要原料,加工而成的糊状调味品;常见的调味酱分为以小麦粉为主要原料的甜面酱,以豆类为主要原料的豆瓣酱两大类;目前的调味酱更加注重味道的多样化,如酸、甜、苦、辣等味觉感受,而对于调味酱对食物的口感调节、酱料营养、色泽等方面缺乏研究,目前的酱料无法满足人们对烧烤风味和口感的需求。
风味烤肉酱虽然其由于其风味香辣而深受消费者的喜爱,但是同时也存在着一些缺点,例如其腥味较重,尽管加入了大量的香辛、白酒、姜等辅料起到一定的去腥作用,但是还是残留有轻微的腥味。
发明内容:
本发明的目的在于克服上述现有烤肉酱生产工艺过程中口感不佳的不足,提供了一种风味烤肉酱,采用本发明能够在保证烤肉酱营养价值的基础上有效改善其口感。
为了实现上述目的,本发明采用如下技术方案:
一种风味烤肉酱:按重量份数计算,其组分为:牛肉粉10~15份,苹果果肉10~15份、大豆酱60~70份、洋葱5~9份、瓜子仁8~14份、食用油18~20份、生姜3~5份、大蒜3~5份、食盐4~6份、芝麻油1~2份、麦芽糖稀3~5份、辣椒粉2~10份以及白糖4~5份。
一种风味烤肉酱:按重量份数计算,其组分为:牛肉粉10份,苹果果肉10份、大豆酱60份、洋葱5份、瓜子仁8份、食用橄榄油18份、生姜3份、大蒜3份、食盐4份、芝麻油1份、麦芽糖稀3份、辣椒粉2份以及白糖4份。
一种风味烤肉酱:按重量份数计算,其组分为:牛肉粉15份,苹果果肉15份、大豆酱70份、洋葱9份、瓜子仁14份、食用菜籽油20份、生姜5份、大蒜5份、食盐6份、芝麻油2份、麦芽糖稀5份、辣椒粉10份以及白糖5份。
所述大豆酱优选市售韩式大酱。
所述牛肉粉为自制,制作步骤如下:
(1)将新鲜牛腩30-40份、牛后腿肉50-60份清洗干净,并切成10-15mm×10-15mm的块状,挑选后的牛腩、牛肉进行压制,先加入2-3倍量的柠檬汁,浸泡2-3小时后沥干备用,然后再向其中加入适量的料酒、胡椒粉和味极鲜拌匀,并在3℃-5℃的环境中腌制2-4小时;
(2)将前一步骤所得牛肉加入锅中爆炒3-5分钟直至变色,加入适量的白砂糖、食用醋、海藻酸钠,再翻炒30-50s,加入相应重量份纯净水,大火煮5-10min,再加入适量的食盐,然后转至小火煮汤汁收干,起锅后放置在洁净环境中风干12-24小时。
(3)将所得产物投入食物搅拌机中加工成粉状,颗粒大小可根据情况调节。
本发明的有益效果:
本发明的风味烤肉酱加入苹果果肉、瓜子仁、洋葱以及其他辅料,提高了烤肉酱的鲜味,通过对肉糜、牛肉的预处理,降低肉糜、牛肉的腥味,通过各原料一起进行翻炒处理,并对翻炒处理的温度、时间以及各种原料的配比进行优化设计,从而既能够有效保证烤肉酱的营养价值。
具体实施方式:
实施例1:
一种风味烤肉酱:按重量份数计算,其组分为:牛肉粉10份,苹果果肉10份、大豆酱60份、洋葱5份、瓜子仁8份、食用橄榄油18份、生姜3份、大蒜3份、食盐4份、芝麻油1份、麦芽糖稀3份、辣椒粉2份以及白糖4份。
所述牛肉粉为自制,制作步骤如下:
(1)将新鲜牛腩30份、牛后腿肉50份清洗干净,并切成10-15mm×10-15mm的块状,挑选后的牛腩、牛肉进行压制,先加入2倍量的柠檬汁,浸泡2小时后沥干备用,然后再向其中加入适量的料酒、胡椒粉和味极鲜拌匀,并在3℃-5℃的环境中腌制2小时;
(2)将前一步骤所得牛肉加入锅中爆炒3分钟直至变色,加入适量的白砂糖、食用醋、海藻酸钠,再翻炒30s,加入相应重量份纯净水,大火煮5min,再加入适量的食盐,然后转至小火煮汤汁收干,起锅后放置在洁净环境中风干24小时。
(3)将所得产物投入食物搅拌机中加工成粉状,颗粒大小可根据情况调节。
实施例2:
一种风味烤肉酱:按重量份数计算,其组分为:牛肉粉15份,苹果果肉15份、大豆酱70份、洋葱9份、瓜子仁14份、食用菜籽油20份、生姜5份、大蒜5份、食盐6份、芝麻油2份、麦芽糖稀5份、辣椒粉10份以及白糖5份。
Claims (5)
1.一种风味烤肉酱,其特征在于:按重量份数计算,其组分为:牛肉粉10~15份,苹果果肉10~15份、大豆酱60~70份、洋葱5~9份、瓜子仁8~14份、食用油18~20份、生姜3~5份、大蒜3~5份、食盐4~6份、芝麻油1~2份、麦芽糖稀3~5份、辣椒粉2~10份以及白糖4~5份。
2.一种风味烤肉酱,其特征在于:按重量份数计算,其组分为:牛肉粉10份,苹果果肉10份、大豆酱60份、洋葱5份、瓜子仁8份、食用橄榄油18份、生姜3份、大蒜3份、食盐4份、芝麻油1份、麦芽糖稀3份、辣椒粉2份以及白糖4份。
3.一种风味烤肉酱,其特征在于:按重量份数计算,其组分为:牛肉粉15份,苹果果肉15份、大豆酱70份、洋葱9份、瓜子仁14份、食用菜籽油20份、生姜5份、大蒜5份、食盐6份、芝麻油2份、麦芽糖稀5份、辣椒粉10份以及白糖5份。
4.根据权利要求1所述的一种风味烤肉酱,其特征在于:所述大豆酱优选市售韩式大酱。
5.根据权利要求1所述的一种风味烤肉酱,其特征在于:所述牛肉粉为自制,制作步骤如下:
(1)将新鲜牛腩30-40份、牛后腿肉50-60份清洗干净,并切成10-15mm×10-15mm的块状,挑选后的牛腩、牛肉进行压制,先加入2-3倍量的柠檬汁,浸泡2-3小时后沥干备用,然后再向其中加入适量的料酒、胡椒粉和味极鲜拌匀,并在3℃-5℃的环境中腌制2-4小时;
(2)将前一步骤所得牛肉加入锅中爆炒3-5分钟直至变色,加入适量的白砂糖、食用醋、海藻酸钠,再翻炒30-50s,加入相应重量份纯净水,大火煮5-10min,再加入适量的食盐,然后转至小火煮汤汁收干,起锅后放置在洁净环境中风干12-24小时;
(3)将所得产物投入食物搅拌机中加工成粉状,颗粒大小可根据情况调节。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910771944.1A CN110584078A (zh) | 2019-08-21 | 2019-08-21 | 一种风味烤肉酱 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910771944.1A CN110584078A (zh) | 2019-08-21 | 2019-08-21 | 一种风味烤肉酱 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110584078A true CN110584078A (zh) | 2019-12-20 |
Family
ID=68854803
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910771944.1A Withdrawn CN110584078A (zh) | 2019-08-21 | 2019-08-21 | 一种风味烤肉酱 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110584078A (zh) |
-
2019
- 2019-08-21 CN CN201910771944.1A patent/CN110584078A/zh not_active Withdrawn
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN108835587B (zh) | 一种食品调味酱料的制备方法 | |
CN110623245A (zh) | 风味烤肉酱的加工方法 | |
KR102395314B1 (ko) | 비빔오징어 젓갈 및 이의 제조방법 | |
CN104543958A (zh) | 一种山竹酸辣瘦肉酱及其制备方法 | |
KR20190078999A (ko) | 무 간장 장아찌의 제조방법 | |
KR102565009B1 (ko) | 돈까스소스 조성물 및 이의 제조방법 | |
KR101181965B1 (ko) | 저염 된장 제조방법 | |
KR101919694B1 (ko) | 숯불향이 가미된 데리야끼 소스 조성물 및 이의 제조방법 | |
KR100198094B1 (ko) | 사과성분이 함유된 사과고추장의 제조방법 | |
KR102279702B1 (ko) | 간장 달임물의 제조방법 및 이에 따라 제조된 간장 달임물 | |
CN110584078A (zh) | 一种风味烤肉酱 | |
CN101156701A (zh) | 一种鱼子辣椒酱 | |
CN103211249A (zh) | 一种凉拌香辣鱿鱼皮罐头的制作方法 | |
CN103766857A (zh) | 一种玉米(包谷)酸辣椒的制备方法 | |
CN111642724A (zh) | 一种酸菜风味复合调味料的制备工艺 | |
CN111713640A (zh) | 一种蒸肉米粉的制备方法及其制备的蒸肉米粉 | |
CN112167607A (zh) | 一种复合霉豆渣酱及其制备方法 | |
JP2011000053A (ja) | エコロジーな味噌の製造方法 | |
CN109222006A (zh) | 一种鲜魔芋制作的魔芋豆腐及其加工方法 | |
CN107997101A (zh) | 一种蔬果酸菜鱼调料 | |
KR102567372B1 (ko) | 짜글이 찌개의 소스 조성물 및 이의 제조 방법 | |
KR102057694B1 (ko) | 벌화분 쨈을 포함하는 무김치 양념 및 이를 이용한 무김치의 제조방법 | |
KR102348923B1 (ko) | 사과건자두 퓨레를 이용한 김치 페이스트 제조방법 | |
KR102305597B1 (ko) | 노지초벌부추 건조분말이 함유된 부추장 제조방법 및 이에 의한 부추장 | |
CN106616872A (zh) | 一种韩式青花椒辣酱及其制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20191220 |