CN103652962A - 一种发酵风味羊肉串及其制备方法 - Google Patents
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Abstract
一种发酵风味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120-130、云雾七1-2、迎春花叶2-3、猩猩花2-3、太白菊4-4.5、南瓜花3.5-4、红薯细辛2-3、花生壳4-5、碎米芽菜6-7、黄豆10-11、腐竹8-9、赤小豆9-10、面包糠10-12、乳酸菌0.2-0.3、生姜汁25-30、营养添加剂7-8。本发明经腌制后充分均匀入味,生产出的肉串外酥里嫩、咸淡适中、香味醇厚,且经过发酵,不仅使得本发明风味独特,同时提高了本发明的营养价值;此外,本发明具有保健功能,经常食用可达到清热利湿、行气健胃、解毒明目的功效,适于各类人群食用。
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,尤其涉及一种发酵风味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发酵风味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:
一种发酵风味羊肉串,其特征在于由以下重量份的原料制成:
羊肉120-130、云雾七1-2、迎春花叶2-3、猩猩花2-3、太白菊4-4.5、南瓜花3.5-4、红薯细辛2-3、花生壳4-5、碎米芽菜6-7、黄豆10-11、腐竹8-9、赤小豆9-10、面包糠10-12、乳酸菌0.2-0.3、生姜汁25-30、营养添加剂7-8;
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。
所述的发酵风味羊肉串的制备方法,其特征在于包括以下步骤:
(1)将云雾七、迎春花叶、猩猩花、太白菊、南瓜花、红薯细辛、花生壳加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将黄豆、赤小豆混合加2-3倍的水打浆,与提取液合并;
(3)将羊肉切成小块,加生姜汁腌制2-3小时后加入步骤(2)所得物料,在30-35℃下接入乳酸菌,发酵2-3小时,然后将羊肉块捞出送入蒸锅,大火蒸1-2分钟;
(4)将碎米芽菜、腐竹入油锅大火炸制2-3分钟后捞出,烘干后粉碎;
(5)将步骤(3)所得羊肉块送入滚揉机,同时加入步骤(4)所得物料及剩余物料,滚揉40-50分钟后出料,进行穿签,送入烤箱烤制10-15分钟,即得。
本发明的有益效果为:
本发明经腌制后充分均匀入味,生产出的肉串外酥里嫩、咸淡适中、香味醇厚,且经过发酵,不仅使得本发明风味独特,同时提高了本发明的营养价值;此外,本发明具有保健功能,经常食用可达到清热利湿、行气健胃、解毒明目的功效,适于各类人群食用。
具体实施方式
一种发酵风味羊肉串,其特征在于由以下重量份(公斤)的原料制成:
羊肉120、云雾七2、迎春花叶3、猩猩花3、太白菊4.5、南瓜花3.5、红薯细辛23、花生壳5、碎米芽菜7、黄豆11、腐竹9、赤小豆10、面包糠12、乳酸菌0.3、生姜汁30、营养添加剂8;
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。
所述的发酵风味羊肉串的制备方法,包括以下步骤:
(1)将云雾七、迎春花叶、猩猩花、太白菊、南瓜花、红薯细辛、花生壳加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将黄豆、赤小豆混合加2-3倍的水打浆,与提取液合并;
(3)将羊肉切成小块,加生姜汁腌制2-3小时后加入步骤(2)所得物料,在30-35℃下接入乳酸菌,发酵2-3小时,然后将羊肉块捞出送入蒸锅,大火蒸1-2分钟;
(4)将碎米芽菜、腐竹入油锅大火炸制2-3分钟后捞出,烘干后粉碎;
(5)将步骤(3)所得羊肉块送入滚揉机,同时加入步骤(4)所得物料及剩余物料,滚揉40-50分钟后出料,进行穿签,送入烤箱烤制10-15分钟,即得。
Claims (2)
1.一种发酵风味羊肉串,其特征在于由以下重量份的原料制成:
羊肉120-130、云雾七1-2、迎春花叶2-3、猩猩花2-3、太白菊4-4.5、南瓜花3.5-4、红薯细辛2-3、花生壳4-5、碎米芽菜6-7、黄豆10-11、腐竹8-9、赤小豆9-10、面包糠10-12、乳酸菌0.2-0.3、生姜汁25-30、营养添加剂7-8;
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。
2.根据权利要求1所述的发酵风味羊肉串的制备方法,其特征在于包括以下步骤:
(1)将云雾七、迎春花叶、猩猩花、太白菊、南瓜花、红薯细辛、花生壳加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将黄豆、赤小豆混合加2-3倍的水打浆,与提取液合并;
(3)将羊肉切成小块,加生姜汁腌制2-3小时后加入步骤(2)所得物料,在30-35℃下接入乳酸菌,发酵2-3小时,然后将羊肉块捞出送入蒸锅,大火蒸1-2分钟;
(4)将碎米芽菜、腐竹入油锅大火炸制2-3分钟后捞出,烘干后粉碎;
(5)将步骤(3)所得羊肉块送入滚揉机,同时加入步骤(4)所得物料及剩余物料,滚揉40-50分钟后出料,进行穿签,送入烤箱烤制10-15分钟,即得。
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