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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