CN114916653A - 一种牛肉酱及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种牛肉酱及其制备方法，由以下原料制备而成：香菇、牛肉、豆豉、花生碎、植物油和调味品，上述原料重量份数分别为：香菇10‑20份、牛肉5‑10份，豆豉5‑10份，花生8‑16份，植物油8‑16份，调味品1‑2份。本申请中牛肉酱由多味原料制备而成，口感鲜美，不油腻，并且富含蛋白质和氨基酸，具有滋养脾胃，开胃健脾的功效。
Description
技术领域
本发明涉及食品技术领域，特别是涉及一种牛肉酱及其制备方法。
背景技术
随着人们生活水平的不断提高，人们餐食种类越来越多，其中尤其以各种酱类食品居多，例如在家中常备用于开胃、拌饭、拌面以及炒菜用的豆酱、辣酱、番茄酱等等，但是目前在各种酱料制作过程中，普遍加入有食品添加剂，长期食用会影响身体健康。
发明内容
针对目前各种酱料制作过程中，普遍加入有食品添加剂，长期食用会影响身体健康的技术问题，为了解决上述问题而提供一种牛肉酱及其制备方法。
本发明通过以下技术方案来实现上述目的：
本申请公开了一种牛肉酱，由以下原料制备而成：香菇、牛肉、豆豉、花生碎、植物油和调味品，上述原料重量份数分别为：香菇10-20份、牛肉5-10份、豆豉5-10份、花生8-16份、植物油8-16份、调味品1-2份。
优选地，以下重量份数的原料制备而成：香菇10份、牛肉5份、豆豉5份、花生8份、植物油8份、调味品1份。
优选地，还包括以下重量份数的原料制备而成：蒜蓉1份、白芝麻1份。
优选地，所述调味品由辣椒面、精制食盐和白糖按照4:2:1配置而成。
本申请还公开了一种牛肉酱制备方法，包括以下步骤：
S1、将植物油倒进锅中，大火烧制油温至8成热，随后将火关小，把牛肉放入油锅炸制金黄；
S2、随后炸制花生米，并将花生米放凉、碾碎，备用；
S3、倒入植物油，炒蒜蓉、白芝麻拌匀，备用；
S4、将碾碎的花生、蒜蓉、白芝麻、牛肉以及香菇倒入锅中，精心熬制1-2小时。
优选地，所述步骤S1中，用1:1的花生油与菜籽油勾兑在一起倒入锅中，待锅内油烧至8成热，再把牛肉切成颗粒状倒入锅中 炸制金黄捞出，晾干。
优选地，所述牛肉选用牛后腿肉，且油温控制在110℃。
优选地，所述步骤S4中，首先分别把姜末、蒜末、豆豉、小米辣、葱、大料导入锅中炸制出香，把大料捞出备用，随后控制油温达到100℃，把炸好的牛肉、花生、香菇、白芝麻、姜末、蒜末、豆豉、小米辣、葱、大料一起倒入锅中，精心熬制1-2个小时。
与现有技术相比，有益效果在于：
本申请中牛肉酱由香菇、牛肉、豆豉、花生碎、植物油以及调味品多味原料制备而成，不添加食品添加剂，口感鲜美，不油腻，并且富含蛋白质和氨基酸，具有滋养脾胃，开胃健脾的功效。
具体实施方式
以下对本发明的技术方案作进一步阐释：
实施例一
本申请公开了一种牛肉酱，由以下原料制备而成：香菇、牛肉、豆豉、花生碎、植物油和调味品，上述原料重量份数分别为：香菇10-20份、牛肉5-10份、豆豉5-10份、花生8-16份、植物油8-16份、调味品1-2份，所述调味品由辣椒面、精制食盐和白糖按照4:2:1配置而成。也就是说，利用香菇、牛肉粒、豆豉、花生碎、植物油以及调味品制作而成，无需食品添加剂，口感鲜美，不油腻，并且富含蛋白质和氨基酸，具有滋养脾胃，开胃健脾的功效。
在一些实施例中，所述牛肉酱由以下重量份数的原料制备而成：香菇10份、牛肉5份、豆豉5份、花生8份、植物油8份、调味品1份。也就是说，按照香菇10份、牛肉5份、豆豉5份、花生8份、植物油8份、调味品1份制备，口感更佳。需要注意的是，本申请实施例中香菇1000g，牛肉500g、豆豉500g、花生500g、植物油800g、调味品100g进行制备。
实施例二
一种牛肉酱，包括以下重量份数的原料制备而成：香菇10份、牛肉5份、豆豉5份、花生8份、植物油8份、调味品1份、蒜蓉1份、白芝麻1份。也就是说，在原有配方中还加入蒜蓉和白芝麻各1份，口味更佳。
实施例三
本申请还公开了一种牛肉酱制备方法，包括以下步骤：
S1、将植物油倒进锅中，大火烧制油温至8成热，随后将火关小，把牛肉放入油锅炸制金黄；所述牛肉选用牛后腿肉，且油温控制在110℃，用1:1的花生油与菜籽油勾兑在一起倒入锅中，待锅内油烧至8成热，再把牛肉切成颗粒状倒入锅中 炸制金黄捞出，晾干。
S2、随后炸制花生米，并将花生米放凉、碾碎，备用；
S3、倒入植物油，炒蒜蓉、白芝麻拌匀，备用；
S4、将碾碎的花生、蒜蓉、白芝麻、牛肉以及香菇倒入锅中，精心熬制1-2小时，首先分别把姜末、蒜末、豆豉、小米辣、葱、大料导入锅中炸制出香，把大料捞出备用，随后控制油温达到100℃，把炸好的牛肉、花生、香菇、白芝麻、姜末、蒜末、豆豉、小米辣、葱、大料一起倒入锅中，精心熬制1-2个小时。
以上显示和描述了本发明的基本原理、主要特征和优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。
Claims (8)
1.一种牛肉酱，其特征在于，由以下原料制备而成：香菇、牛肉、豆豉、花生碎、植物油和调味品，上述原料重量份数分别为：香菇10-20份、牛肉5-10份、豆豉5-10份、花生8-16份、植物油8-16份、调味品1-2份。
2.如权利要求1所述的牛肉酱，其特征在于，由以下重量份数的原料制备而成：香菇10份、牛肉5份、豆豉5份、花生8份、植物油8份、调味品1份。
3.如权利要求1或2所述的牛肉酱，其特征在于，还包括以下重量份数的原料制备而成：蒜蓉1份、白芝麻1份。
4.如权利要求1所述的牛肉酱，其特征在于，所述调味品由辣椒面、精制食盐和白糖按照4:2:1配置而成。
5.如权利要求1-4任意一项所述的牛肉酱制备方法，其特征在于，包括以下步骤：
S1、将植物油倒进锅中，大火烧制油温至8成热，随后将火关小，把牛肉放入油锅炸制金黄；
S2、随后炸制花生米，并将花生米放凉、碾碎，备用；
S3、倒入植物油，炒蒜蓉、白芝麻拌匀，备用；
S4、将碾碎的花生、蒜蓉、白芝麻、牛肉以及香菇倒入锅中，精心熬制1-2小时。
6.如权利要求5所述的牛肉酱制备方法，其特征在于，所述步骤S1中，用1:1的花生油与菜籽油勾兑在一起倒入锅中，待锅内油烧至8成热，再把牛肉切成颗粒状倒入锅中 炸制金黄捞出，晾干。
7.如权利要求6所述的牛肉酱制备方法，其特征在于，所述牛肉选用牛后腿肉，且油温控制在110℃。
8.如权利要求6所述的牛肉酱制备方法，其特征在于，所述步骤S4中，首先分别把姜末、蒜末、豆豉、小米辣、葱、大料导入锅中炸制出香，把大料捞出备用，随后控制油温达到100℃，把炸好的牛肉、花生、香菇、白芝麻、姜末、蒜末、豆豉、小米辣、葱、大料一起倒入锅中，精心熬制1-2个小时。
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| CN116548599A (zh) * | 2023-03-13 | 2023-08-08 | 巴林左旗实在人食品加工有限公司 | 牛肉蘑菇辣酱及其制配方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116548599A (zh) * | 2023-03-13 | 2023-08-08 | 巴林左旗实在人食品加工有限公司 | 牛肉蘑菇辣酱及其制配方法 |
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