CN103652960A - 一种高钙羊肉串及其制备方法 - Google Patents
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Abstract
一种高钙羊肉串及其制备方法,其特征在于由下列重量份的原料制成:羊肉250-300、慈竹叶2-3、大田基黄1-1.5、蛤壳2-2.3、甘蔗滓1-1.5、豇豆壳1.5-1.8、旋花1.8-2、人参芦1.8-2、天王七1.2-1.5、番茄8-9、绿豆芽10-11、猪骨10-12、小麦胚芽12-15、娃娃菜7-8、果酱3-4、山楂冻干粉5-6、绿豆汤40-45、营养添加剂10-11。本发明含有丰富的钙质,有助于骨骼的生长发育,且肉质鲜嫩,食用方便,易咀嚼消化,具有很高的营养价值,同时本发明在羊肉中融入了小麦、绿豆的香气,别具风味,入口后余香绵绵,此外,本发明具有清心利尿、补肾健脾、益气养颜、祛风活血的功效,是一种休闲保健食品。
Description
技术领域
本发明属于食品加工技术领域,涉及一种羊肉串,尤其涉及一种高钙羊肉串及其制备方法。
背景技术
羊肉串是一种新疆风味小吃,广受消费者喜爱。其主要是是以羊肉配以调料经烤制或炸制制成。现在市场上出售的羊肉串口味品种少、不具有保健功能,且由于多是沿街出售,卫生条件差,质量难以得到保障。
发明内容
本发明的目的是提供一种高钙羊肉串及其制备方法,本发明具有风味独特、营养价值高的特点。
本发明所采用的技术方案是:
一种高钙羊肉串,其特征在于由以下重量份的原料制成:
羊肉250-300、慈竹叶2-3、大田基黄1-1.5、蛤壳2-2.3、甘蔗滓1-1.5、豇豆壳1.5-1.8、旋花1.8-2、人参芦1.8-2、天王七1.2-1.5、番茄8-9、绿豆芽10-11、猪骨10-12、小麦胚芽12-15、娃娃菜7-8、果酱3-4、山楂冻干粉5-6、绿豆汤40-45、营养添加剂10-11;
所述营养添加剂由下列重量份的原料制成:薄荷糖1-2、猪肥膘肉40-45、勒管草1-1.2、荔枝壳0.8-0.9、海蓬子0.7-0.8、阳桃根1-1.1、当归油0.1-0.2、豆渣100-110;
制备方法为:(1)将勒管草、荔枝壳、海蓬子、阳桃根加5-6倍的水文火煎煮40-50分钟,过滤除渣后在所得滤液中加入薄荷糖,大火加热搅拌至薄荷糖完全融化;
(2)在铁锅中加入步骤(1)所得物料,将猪肥膘肉切块放入铁锅,小火加热,熬炼至猪肥膘肉皱缩并变成金黄色时起锅,过滤除渣得到营养猪油;
(3)将营养猪油与剩余物料混合拌匀,烘干后进行超微粉碎,即得。
所述的高钙羊肉串的制备方法,其特征在于包括以下步骤:
(1)将羊肉切成小块,加入绿豆汤腌制3-4小时;
(2)将慈竹叶、大田基黄、蛤壳、甘蔗滓、豇豆壳、旋花、人参芦、天王七加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(3)将绿豆芽、娃娃菜送入大火油锅炸制3-5分钟,捞出加入果酱拌匀,烘干后粉碎;
(4)将猪骨加4-5倍的水大火煮制30-40分钟,将猪骨捞出,得到猪骨汤;将番茄去蒂、切块,加猪骨汤打浆,
(5)将小麦胚芽入锅,小火炒香,加步骤(4)所得物料研磨匀质,然后加入步骤(2)、(3)所得物料及剩余物料混合,小火加热搅拌,熬成膏状;
(6)将腌制好的羊肉块穿成串,刷上步骤(5)所得物料,送入烤箱烤制10-15分钟,即得。
本发明的有益效果为:
本发明含有丰富的钙质,有助于骨骼的生长发育,且肉质鲜嫩,食用方便,易咀嚼消化,具有很高的营养价值,同时本发明在羊肉中融入了小麦、绿豆的香气,别具风味,入口后余香绵绵,此外,本发明具有清心利尿、补肾健脾、益气养颜、祛风活血的功效,是一种休闲保健食品。
具体实施方式
一种高钙羊肉串,其特征在于由以下重量份(公斤)的原料制成:
羊肉250、慈竹叶3、大田基黄1.5、蛤壳2.3、甘蔗滓1.5、豇豆壳1.8、旋花2、人参芦1.8、天王七1.5、番茄9、绿豆芽11、猪骨12、小麦胚芽15、娃娃菜7、果酱4、山楂冻干粉6、绿豆汤45、营养添加剂11;
所述营养添加剂由下列重量份(公斤)的原料制成:薄荷糖2、猪肥膘肉40、勒管草1.2、荔枝壳0.9、海蓬子0.8、阳桃根1、当归油0.2、豆渣110;
制备方法为:(1)将勒管草、荔枝壳、海蓬子、阳桃根加5-6倍的水文火煎煮40-50分钟,过滤除渣后在所得滤液中加入薄荷糖,大火加热搅拌至薄荷糖完全融化;
(2)在铁锅中加入步骤(1)所得物料,将猪肥膘肉切块放入铁锅,小火加热,熬炼至猪肥膘肉皱缩并变成金黄色时起锅,过滤除渣得到营养猪油;
(3)将营养猪油与剩余物料混合拌匀,烘干后进行超微粉碎,即得。
所述的高钙羊肉串的制备方法,包括以下步骤:
(1)将羊肉切成小块,加入绿豆汤腌制3-4小时;
(2)将慈竹叶、大田基黄、蛤壳、甘蔗滓、豇豆壳、旋花、人参芦、天王七加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(3)将绿豆芽、娃娃菜送入大火油锅炸制3-5分钟,捞出加入果酱拌匀,烘干后粉碎;
(4)将猪骨加4-5倍的水大火煮制30-40分钟,将猪骨捞出,得到猪骨汤;将番茄去蒂、切块,加猪骨汤打浆,
(5)将小麦胚芽入锅,小火炒香,加步骤(4)所得物料研磨匀质,然后加入步骤(2)、(3)所得物料及剩余物料混合,小火加热搅拌,熬成膏状;
(6)将腌制好的羊肉块穿成串,刷上步骤(5)所得物料,送入烤箱烤制10-15分钟,即得。
Claims (2)
1.一种高钙羊肉串,其特征在于由以下重量份的原料制成:
羊肉250-300、慈竹叶2-3、大田基黄1-1.5、蛤壳2-2.3、甘蔗滓1-1.5、豇豆壳1.5-1.8、旋花1.8-2、人参芦1.8-2、天王七1.2-1.5、番茄8-9、绿豆芽10-11、猪骨10-12、小麦胚芽12-15、娃娃菜7-8、果酱3-4、山楂冻干粉5-6、绿豆汤40-45、营养添加剂10-11;
所述营养添加剂由下列重量份的原料制成:薄荷糖1-2、猪肥膘肉40-45、勒管草1-1.2、荔枝壳0.8-0.9、海蓬子0.7-0.8、阳桃根1-1.1、当归油0.1-0.2、豆渣100-110;
制备方法为:(1)将勒管草、荔枝壳、海蓬子、阳桃根加5-6倍的水文火煎煮40-50分钟,过滤除渣后在所得滤液中加入薄荷糖,大火加热搅拌至薄荷糖完全融化;
(2)在铁锅中加入步骤(1)所得物料,将猪肥膘肉切块放入铁锅,小火加热,熬炼至猪肥膘肉皱缩并变成金黄色时起锅,过滤除渣得到营养猪油;
将营养猪油与剩余物料混合拌匀,烘干后进行超微粉碎,即得。
2.根据权利要求1所述的高钙羊肉串的制备方法,其特征在于包括以下步骤:
(1)将羊肉切成小块,加入绿豆汤腌制3-4小时;
(2)将慈竹叶、大田基黄、蛤壳、甘蔗滓、豇豆壳、旋花、人参芦、天王七加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(3)将绿豆芽、娃娃菜送入大火油锅炸制3-5分钟,捞出加入果酱拌匀,烘干后粉碎;
(4)将猪骨加4-5倍的水大火煮制30-40分钟,将猪骨捞出,得到猪骨汤;将番茄去蒂、切块,加猪骨汤打浆,
(5)将小麦胚芽入锅,小火炒香,加步骤(4)所得物料研磨匀质,然后加入步骤(2)、(3)所得物料及剩余物料混合,小火加热搅拌,熬成膏状;
(6)将腌制好的羊肉块穿成串,刷上步骤(5)所得物料,送入烤箱烤制10-15分钟,即得。
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