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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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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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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