CN103652965A - 一种酒香羊肉串及其制备方法 - Google Patents
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Abstract
一种酒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500-550、茯苓1-1.2、桑葚1.3-1.5、鸡屎藤0.8-1、肉桂叶1.6-1.8、辣椒茎2-2.3、槐白皮2.4-2.6、刺玫花1.5-1.6、苔水花0.8-1、生姜汁3-4、白酒20-22、西瓜皮4-5、黄瓜3-4、苹果5-6、糟油5-6、苦丁茶粉18-20、芋头粉15-16、营养添加剂10-11。本发明配方合理科学，工艺简单易行，制出的羊肉串色泽鲜明，由于经过腌制，有效去除了羊肉的膻腥，且融入了酒味的香醇，同时本发明的咀嚼性好，食之满口香气、口味绵长，同时，本发明营养健康，具有补虚益气、祛风除湿、温中散寒、健脾理气的功效。
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，尤其涉及一种酒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酒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：
一种酒香羊肉串，其特征在于由以下重量份的原料制成：
羊肉500-550、茯苓1-1.2、桑葚1.3-1.5、鸡屎藤0.8-1 、肉桂叶1.6-1.8、辣椒茎2-2.3、槐白皮2.4-2.6、刺玫花1.5-1.6、苔水花0.8-1、生姜汁3-4、白酒20-22、西瓜皮4-5、黄瓜3-4、苹果5-6、糟油5-6、苦丁茶粉18-20、芋头粉15-16、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12-15；
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。
所述的酒香羊肉串的制备方法，其特征在于包括以下步骤：
（1）将茯苓、桑葚、鸡屎藤、肉桂叶、辣椒茎、槐白皮、刺玫花、苔水花加5-6倍的水文火煎煮40-50分钟，过滤除渣，得提取液；
（2）取黄瓜、苹果果肉，与西瓜皮混合剁碎，加生姜汁在60-65℃下焖制10-15分钟，然后加入白酒，小火煮10-12分钟，过滤除渣，得果蔬酒；
（3）将羊肉切块，加提取液、果蔬酒腌制3-4小时；
（4）将剩余物料混合入锅小火炒香，与腌制好的羊肉块混合送入滚揉机，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：
本发明配方合理科学，工艺简单易行，制出的羊肉串色泽鲜明，由于经过腌制，有效去除了羊肉的膻腥，且融入了酒味的香醇，同时本发明的咀嚼性好，食之满口香气、口味绵长，同时，本发明营养健康，具有补虚益气、祛风除湿、温中散寒、健脾理气的功效。
具体实施方式
一种酒香羊肉串，其特征在于由以下重量份（公斤）的原料制成：
羊肉550、茯苓1.2、桑葚1.5、鸡屎藤0.8、肉桂叶1.8、辣椒茎2.3、槐白皮2.6、刺玫花1.6、苔水花1、生姜4、白酒22、西瓜皮5、黄瓜3、苹果6、糟油6、苦丁茶粉20、芋头粉16、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。
所述的酒香羊肉串的制备方法，包括以下步骤：
（1）将茯苓、桑葚、鸡屎藤、肉桂叶、辣椒茎、槐白皮、刺玫花、苔水花加5-6倍的水文火煎煮40-50分钟，过滤除渣，得提取液；
（2）取黄瓜、苹果果肉，与西瓜皮混合剁碎，加生姜汁在60-65℃下焖制10-15分钟，然后加入白酒，小火煮10-12分钟，过滤除渣，得果蔬酒；
（3）将羊肉切块，加提取液、果蔬酒腌制3-4小时；
（4）将剩余物料混合入锅小火炒香，与腌制好的羊肉块混合送入滚揉机，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)
1.一种酒香羊肉串，其特征在于由以下重量份的原料制成：
羊肉500-550、茯苓1-1.2、桑葚1.3-1.5、鸡屎藤0.8-1 、肉桂叶1.6-1.8、辣椒茎2-2.3、槐白皮2.4-2.6、刺玫花1.5-1.6、苔水花0.8-1、生姜汁3-4、白酒20-22、西瓜皮4-5、黄瓜3-4、苹果5-6、糟油5-6、苦丁茶粉18-20、芋头粉15-16、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所述的酒香羊肉串的制备方法，其特征在于包括以下步骤：
将茯苓、桑葚、鸡屎藤、肉桂叶、辣椒茎、槐白皮、刺玫花、苔水花加5-6倍的水文火煎煮40-50分钟，过滤除渣，得提取液；
取黄瓜、苹果果肉，与西瓜皮混合剁碎，加生姜汁在60-65℃下焖制10-15分钟，然后加入白酒，小火煮10-12分钟，过滤除渣，得果蔬酒；
将羊肉切块，加提取液、果蔬酒腌制3-4小时；
将剩余物料混合入锅小火炒香，与腌制好的羊肉块混合送入滚揉机，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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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432136A (zh) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | 一种普洱茶香即食羊肉及其制备方法 |
| CN104473194A (zh) * | 2014-11-27 | 2015-04-01 | 芜湖宏洋食品有限公司 | 一种白兰地香味驱寒暖身即食羊肉及其制备方法 |
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2013
- 2013-11-20 CN CN201310582194.6A patent/CN103652965A/zh active Pending
Non-Patent Citations (2)
| Title |
|---|
| 张礼文: "《家用烤箱食谱》", 31 August 1992, 中国轻工业出版社 * |
| 李清亚: "《家庭补汤》", 31 July 2008, 金盾出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432136A (zh) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | 一种普洱茶香即食羊肉及其制备方法 |
| CN104473194A (zh) * | 2014-11-27 | 2015-04-01 | 芜湖宏洋食品有限公司 | 一种白兰地香味驱寒暖身即食羊肉及其制备方法 |
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