CN115088813A - 一种药膳牛肉制备方法 - Google Patents
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Abstract
本发明涉及药膳牛肉制备技术领域,且公开了一种药膳牛肉制备方法,解决了目前市场上的牛肉在制作过程中营养成分与药性无法较好的融入,导致牛肉的药膳效果差,不能达到为食用者有效进行食补,且现有的药膳牛肉干药效单一,无法较好的强健食用者身体的问题,主要步骤包括选取牛肉、牛肉清洁、初加工、选锅、放置配料、去油增鲜、增料、过滤、炒制、香辛料添加、分拣、烘干;本发明具有药膳效果好,可进行有效食补,药效多,具备补气养血、益肾、健脾养胃、养血、强筋壮骨、通阳祛寒、增强免疫力,美容养颜、固脱、生津、安神、益智、延缓衰老、养肝明目、抑癌抗压,味道鲜美,不油腻,整体食补效果好。
Description
技术领域
本发明属于药膳牛肉制备技术领域,具体为一种药膳牛肉制备方法。
背景技术
药膳是在中医学、烹饪学和营养学理论指导下,严格按药膳配方,将中药与某些具有药用价值的食物相配,采用独特的饮食烹调技术和现代科学方法制作而成的具有一定色、香、味、形的美味食品;药膳既将药物作为食物,又将食物赋以药用,药借食力,食助药威,二者相辅相成,相得益彰;既具有较高的营养价值,又可防病治病、保健强身、延年益寿;因此,药膳既不同于一般的中药方剂,又有别于普通的饮食,是一种兼有药物功效和食品美味的特殊膳食,它可以使食用者得到美食享受,又在享受中,使其身体得到滋补,疾病得到治疗。
随着现代社会的不断进步,生活标准的不断提升,人类社会对健康的要求也愈加强烈,其中为了保障儿童及青少年以及中老年的健康,药膳的使用也逐渐增多。
现有的药膳牛肉营养成分与药性无法较好的融入,导致牛肉的药膳效果差,不能达到为食用者有效的进行食补的效果,且现有的药膳牛肉干药效单一,无法较好的强健食用者的身体。
发明内容
针对上述情况,为克服现有技术的缺陷,本发明提供一种药膳牛肉制备方法,有效的解决了目前市场上的牛肉在制作过程中营养成分与药性无法较好的融入,导致牛肉的药膳效果差,不能达到为食用者有效进行食补,且现有的药膳牛肉干药效单一,无法较好的强健食用者身体的问题。
为实现上述目的,本发明提供如下技术方案:
一种药膳牛肉制备方法,主要步骤包括选取牛肉、牛肉清洁、初加工、选锅、放置配料、去油增鲜、增料、过滤、炒制、香辛料添加、分拣、烘干,具体步骤如下:
选取牛肉:牛肉1000g,选用生长周期为20-30月的黄牛或水牛;
牛肉清洁:将牛肉在冷水中浸泡10分钟去血水,蒸煮牛肉5-10分钟去除牛肉上的血沫及表面污垢;
初加工:将清洁后的牛肉切碎呈块;
选锅:采用具备搅拌功能的高压锅;
放置配料:将配料按照比例放入高压锅中并注入高汤进行同步蒸煮,蒸煮时间为60-80分钟,蒸煮时匀速搅拌;
去油增鲜:将可以去油腻提高食品鲜美的材料用无菌纱布包住置入高压锅中熬煮10-30分钟,蒸煮时匀速搅拌;
增料:将花椒与枸杞与去油腻提高食品鲜美的材料同时放入高压锅中蒸煮熬煮时长为10-30分钟,蒸煮时匀速搅拌;
过滤:将蒸煮后的汤用滤网和纱布相配合进行固液分离;
炒制:将切碎的牛肉碎块与过滤后的汤放入炒锅中进行反复翻炒,翻炒直至药汤完全融入牛肉碎块中;
香辛料添加:将准备好的香辛料与牛肉碎块再次翻炒,翻炒入味即可;
分拣:将牛肉碎块与香辛料进行分离;
烘干:将分离后的牛肉碎块用烘干机烘干,制成牛肉干。
优选的,所述配料包括山药100-200g、当归10-20g、人参10-20g、生姜 1-5g、蘑菇10-50g。
优选的,所述高汤包括猪骨汤、羊骨汤,高汤选用2000-3000g。
优选的,所述去油增鲜包括茶叶5-10g。
优选的,所述香辛料包括香菜3-10g、盐1-5g、葱5-10g、辣椒1-10g。
优选的,所述香菜与葱均切碎成沫。
优选的,所述枸杞5-15g,所述花椒1-3g。
与现有技术相比,本发明的有益效果是:
通过对药汤熬煮过程中不断的搅拌,使得所有材料的药性与营养均能较好的融入汤中,随后将牛肉块与汤进行翻炒,翻炒过程不能停止,防止粘锅,直至药汤融入牛肉中,使得本发明还具备补气养血、益肾、健脾养胃、养血、强筋壮骨、通阳祛寒、增强免疫力,美容养颜、固脱、生津、安神、益智、延缓衰老、养肝明目、抑癌抗压,味道鲜美,不油腻,整体食补效果好。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例;基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例一:
一种药膳牛肉制备方法,主要步骤包括选取牛肉、牛肉清洁、初加工、选锅、放置配料、去油增鲜、增料、过滤、炒制、香辛料添加、分拣、烘干,具体步骤如下:
选取牛肉:牛肉1000g,选用生长周期为20-30月的黄牛肉;
牛肉清洁:将牛肉在冷水中浸泡10分钟去血水,蒸煮牛肉5-10分钟去除牛肉上的血沫及表面污垢;
初加工:将清洁后的牛肉切碎呈块;
选锅:采用具备搅拌功能的高压锅;
放置配料:将配料山药100g、当归10g、人参10g、生姜1g、蘑菇10g 按照比例放入高压锅中并注入猪骨汤高汤进行同步蒸煮,蒸煮时间为60-80 分钟,蒸煮时匀速搅拌;
去油增鲜:将可以去油腻提高食品鲜美的材料茶叶5g用无菌纱布包住置入高压锅中熬煮10-30分钟,蒸煮时匀速搅拌;
增料:将花椒1g与枸杞5g与去油腻提高食品鲜美的材料同时放入高压锅中蒸煮熬煮时长为10-30分钟,蒸煮时匀速搅拌;
过滤:将蒸煮后的汤用滤网和纱布相配合进行固液分离;
炒制:将切碎的牛肉碎块与过滤后的汤放入炒锅中进行反复翻炒,翻炒直至药汤完全融入牛肉碎块中;
香辛料添加:将准备好的香辛料香菜3g、盐1g、葱5g、辣椒1g与牛肉碎块再次翻炒,翻炒入味即可;
分拣:将牛肉碎块与香辛料进行分离;
烘干:将分离后的牛肉碎块用烘干机烘干,制成牛肉干。
实施例二:
一种药膳牛肉制备方法,主要步骤包括选取牛肉、牛肉清洁、初加工、选锅、放置配料、去油增鲜、增料、过滤、炒制、香辛料添加、分拣、烘干,具体步骤如下:
选取牛肉:牛肉1000g,选用生长周期为20-30月的水牛肉;
牛肉清洁:将牛肉在冷水中浸泡10分钟去血水,蒸煮牛肉5-10分钟去除牛肉上的血沫及表面污垢;
初加工:将清洁后的牛肉切碎呈块;
选锅:采用具备搅拌功能的高压锅;
放置配料:将配料山药200g、当归20g、人参20g、生姜5g、蘑菇50g 按照比例放入高压锅中并注入羊骨汤高汤进行同步蒸煮,蒸煮时间为60-80 分钟,蒸煮时匀速搅拌;
去油增鲜:将可以去油腻提高食品鲜美的材料茶叶10g用无菌纱布包住置入高压锅中熬煮10-30分钟,蒸煮时匀速搅拌;
增料:将花椒3g与枸杞15g与去油腻提高食品鲜美的材料同时放入高压锅中蒸煮熬煮时长为10-30分钟,蒸煮时匀速搅拌;
过滤:将蒸煮后的汤用滤网和纱布相配合进行固液分离;
炒制:将切碎的牛肉碎块与过滤后的汤放入炒锅中进行反复翻炒,翻炒直至药汤完全融入牛肉碎块中;
香辛料添加:将准备好的香辛料香菜10g、盐5g、葱10g、辣椒10g与牛肉碎块再次翻炒,翻炒入味即可;
分拣:将牛肉碎块与香辛料进行分离;
烘干:将分离后的牛肉碎块用烘干机烘干,制成牛肉干。
其中,配料包括山药100-200g、当归10-20g、人参10-20g、生姜1-5g、蘑菇10-50g。
其中,高汤包括猪骨汤、羊骨汤、鸭汤,高汤选用2000-3000g。
其中,去油增鲜包括茶叶5-10g。
其中,香辛料包括香菜3-10g、盐1-5g、葱5-10g、辣椒1-10g。
其中,香菜与葱均切碎成沫。
其中,枸杞5-15g,花椒1-3g。
综上所述,本发明提供了一种药膳牛肉制备方法,本发明主要步骤包括选取牛肉、牛肉清洁、初加工、选锅、放置配料、去油增鲜、增料、过滤、炒制、香辛料添加、分拣、烘干,通过对药汤熬煮过程中不断的搅拌,使得所有材料的药性与营养均能较好的融入汤中,随后将牛肉块与汤进行翻炒,翻炒过程不能停止,防止粘锅,直至药汤融入牛肉中,使得本发明还具备补气养血、益肾、健脾养胃、养血、强筋壮骨、通阳祛寒、增强免疫力,美容养颜、固脱、生津、安神、益智、延缓衰老、养肝明目、抑癌抗压,味道鲜美,不油腻,整体食补效果好。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (7)
1.一种药膳牛肉制备方法,其特征在于,主要步骤包括选取牛肉、牛肉清洁、初加工、选锅、放置配料、去油增鲜、增料、过滤、炒制、香辛料添加、分拣、烘干,具体步骤如下:
选取牛肉:牛肉1000g,选用生长周期为20-30月的黄牛或水牛;
牛肉清洁:将牛肉在冷水中浸泡10分钟去血水,蒸煮牛肉5-10分钟去除牛肉上的血沫及表面污垢;
初加工:将清洁后的牛肉切碎呈块;
选锅:采用具备搅拌功能的高压锅;
放置配料:将配料按照比例放入高压锅中并注入高汤进行同步蒸煮,蒸煮时间为60-80分钟,蒸煮时匀速搅拌;
去油增鲜:将可以去油腻提高食品鲜美的材料用无菌纱布包住置入高压锅中熬煮10-30分钟,蒸煮时匀速搅拌;
增料:将花椒与枸杞与去油腻提高食品鲜美的材料同时放入高压锅中蒸煮熬煮时长为10-30分钟,蒸煮时匀速搅拌;
过滤:将蒸煮后的汤用滤网和纱布相配合进行固液分离;
炒制:将切碎的牛肉碎块与过滤后的汤放入炒锅中进行反复翻炒,翻炒直至药汤完全融入牛肉碎块中;
香辛料添加:将准备好的香辛料与牛肉碎块再次翻炒,翻炒入味即可;
分拣:将牛肉碎块与香辛料进行分离;
烘干:将分离后的牛肉碎块用烘干机烘干,制成牛肉干。
2.根据权利要求1所述的一种药膳牛肉制备方法,其特征在于:所述配料包括山药100-200g、当归10-20g、人参10-20g、生姜1-5g、蘑菇10-50g。
3.根据权利要求1所述的一种药膳牛肉制备方法,其特征在于:所述高汤包括猪骨汤、羊骨汤,高汤选用2000-3000g。
4.根据权利要求1所述的一种药膳牛肉制备方法,其特征在于:所述去油增鲜包括茶叶5-10g。
5.根据权利要求1所述的一种药膳牛肉制备方法,其特征在于:所述香辛料包括香菜3-10g、盐1-5g、葱5-10g、辣椒1-10g。
6.根据权利要求5所述的一种药膳牛肉制备方法,其特征在于:所述香菜与葱均切碎成沫。
7.根据权利要求1所述的一种药膳牛肉制备方法,其特征在于:所述枸杞5-15g,所述花椒1-3g。
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