CN103652963A - 一种麦香羊肉串及其制备方法 - Google Patents
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Abstract
一种麦香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450-500、防风1-1.3、杜仲1.2-1.6、山苦荬2-2.2、泡桐花1.8-2、紫苏叶1.3-1.5、莲衣1.4-1.6、槲实仁2.2-2.4、粗叶木叶1-1.2、矿泉水18-20、猪骨髓5-6、麸皮超微粉6-7、大麦粒10-12、牛油3-4、玉米面50-55、石榴酒30-40、营养添加剂10-11。本发明营养丰富、方便卫生、色香味俱全,经腌制有效除去了羊肉的膻腥味,使得羊肉滋味醇厚,且羊肉经过蒸制后熟烂易嚼、不塞牙缝,而由大麦粒、石榴酒调制而成的调味糊使得本发明融入了麦香与酒香,此外,本发明还具有祛风解表、补肝益肾、降低血压、理气和中的功效。
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,尤其涉及一种麦香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麦香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:
一种麦香羊肉串,其特征在于由以下重量份的原料制成:
羊肉450-500、防风1-1.3、杜仲1.2-1.6、山苦荬2-2.2、泡桐花1.8-2、紫苏叶1.3-1.5、莲衣1.4-1.6、槲实仁2.2-2.4、粗叶木叶1-1.2、矿泉水18-20、猪骨髓5-6、麸皮超微粉6-7、大麦粒10-12、牛油3-4、玉米面50-55、石榴酒30-40、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:甘草梢1-1.2、狗骨柴0.8-1、栲栗果壳2-2.2、女金芦1.5-1.8、小藻球粉2-3、龟苓膏5-6、小米乳22-25;
制备方法为:将甘草梢、狗骨柴、栲栗果壳、女金芦置于小米乳中浸泡3-4小时,过滤除渣,在所得滤液中加入剩余物料,小火熬膏,再经冷冻干燥后研成粉末,即得。
所述的麦香羊肉串的制备方法,其特征在于包括以下步骤:
(1)将防风、杜仲、山苦荬、泡桐花、紫苏叶、莲衣、槲实仁、粗叶木叶加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将猪骨髓加矿泉水大火煮沸,过滤除渣,得到猪骨髓汤;
(3)将羊肉切块,加提取液、猪骨髓汤腌制3-4小时后送入蒸锅大火蒸20-25分钟后出料,进行穿签;
(4)将大麦粒加牛油炒香,加石榴酒小火煮12-15分钟后过滤除渣,所得滤液与剩余物料混合,加水调成糊状,得到营养调味糊;
(5)在步骤(3)所得物料表面刷上营养调味糊,送入油锅大火炸制6-8分钟,即得。
本发明的有益效果为:
本发明营养丰富、方便卫生、色香味俱全,经腌制有效除去了羊肉的膻腥味,使得羊肉滋味醇厚,且羊肉经过蒸制后熟烂易嚼、不塞牙缝,而由大麦粒、石榴酒调制而成的调味糊使得本发明融入了麦香与酒香,此外,本发明还具有保健功能,经常食用可达到祛风解表、补肝益肾、降低血压、理气和中的功效。
具体实施方式
一种麦香羊肉串,其特征在于由以下重量份(公斤)的原料制成:
羊肉450、防风1.3、杜仲1.6、山苦荬2.2、泡桐花1.8、紫苏叶1.5、莲衣1.6、槲实仁2.4、粗叶木叶1.2、矿泉水20、猪骨髓6、麸皮超微粉6、大麦粒12、牛油3、玉米面55、石榴酒40、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:甘草梢1.2、狗骨柴0.8、栲栗果壳2.2、女金芦1.8、小藻球粉3、龟苓膏6、小米乳25;
制备方法为:将甘草梢、狗骨柴、栲栗果壳、女金芦置于小米乳中浸泡3-4小时,过滤除渣,在所得滤液中加入剩余物料,小火熬膏,再经冷冻干燥后研成粉末,即得。
所述的麦香羊肉串的制备方法,包括以下步骤:
(1)将防风、杜仲、山苦荬、泡桐花、紫苏叶、莲衣、槲实仁、粗叶木叶加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将猪骨髓加矿泉水大火煮沸,过滤除渣,得到猪骨髓汤;
(3)将羊肉切块,加提取液、猪骨髓汤腌制3-4小时后送入蒸锅大火蒸20-25分钟后出料,进行穿签;
(4)将大麦粒加牛油炒香,加石榴酒小火煮12-15分钟后过滤除渣,所得滤液与剩余物料混合,加水调成糊状,得到营养调味糊;
(5)在步骤(3)所得物料表面刷上营养调味糊,送入油锅大火炸制6-8分钟,即得。
Claims (2)
1.一种麦香羊肉串,其特征在于由以下重量份的原料制成:
羊肉450-500、防风1-1.3、杜仲1.2-1.6、山苦荬2-2.2、泡桐花1.8-2、紫苏叶1.3-1.5、莲衣1.4-1.6、槲实仁2.2-2.4、粗叶木叶1-1.2、矿泉水18-20、猪骨髓5-6、麸皮超微粉6-7、大麦粒10-12、牛油3-4、玉米面50-55、石榴酒30-40、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:甘草梢1-1.2、狗骨柴0.8-1、栲栗果壳2-2.2、女金芦1.5-1.8、小藻球粉2-3、龟苓膏5-6、小米乳22-25;
制备方法为:将甘草梢、狗骨柴、栲栗果壳、女金芦置于小米乳中浸泡3-4小时,过滤除渣,在所得滤液中加入剩余物料,小火熬膏,再经冷冻干燥后研成粉末,即得。
2.根据权利要求1所述的麦香羊肉串的制备方法,其特征在于包括以下步骤:
将防风、杜仲、山苦荬、泡桐花、紫苏叶、莲衣、槲实仁、粗叶木叶加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
将猪骨髓加矿泉水大火煮沸,过滤除渣,得到猪骨髓汤;
将羊肉切块,加提取液、猪骨髓汤腌制3-4小时后送入蒸锅大火蒸20-25分钟后出料,进行穿签;
将大麦粒加牛油炒香,加石榴酒小火煮12-15分钟后过滤除渣,所得滤液与剩余物料混合,加水调成糊状,得到营养调味糊;
在步骤(3)所得物料表面刷上营养调味糊,送入油锅大火炸制6-8分钟,即得。
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CN104473193A (zh) * | 2014-11-27 | 2015-04-01 | 芜湖宏洋食品有限公司 | 一种芦笋清新营养即食羊肉及其制备方法 |
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CN104473193A (zh) * | 2014-11-27 | 2015-04-01 | 芜湖宏洋食品有限公司 | 一种芦笋清新营养即食羊肉及其制备方法 |
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