CN103689539B - 一种枇杷风味牛肉酱及其制备方法 - Google Patents
一种枇杷风味牛肉酱及其制备方法 Download PDFInfo
- Publication number
- CN103689539B CN103689539B CN201310639461.9A CN201310639461A CN103689539B CN 103689539 B CN103689539 B CN 103689539B CN 201310639461 A CN201310639461 A CN 201310639461A CN 103689539 B CN103689539 B CN 103689539B
- Authority
- CN
- China
- Prior art keywords
- loquat
- beef
- powder
- chilli
- favor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 32
- 235000009008 Eriobotrya japonica Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241001092070 Eriobotrya Species 0.000 title claims description 24
- 239000000843 powder Substances 0.000 claims abstract description 28
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 22
- 235000020095 red wine Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- PXFBZOLANLWPMH-UHFFFAOYSA-N 16-Epiaffinine Natural products C1C(C2=CC=CC=C2N2)=C2C(=O)CC2C(=CC)CN(C)C1C2CO PXFBZOLANLWPMH-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000001632 Acorus gramineus Species 0.000 claims abstract description 7
- 235000013073 Acorus gramineus Nutrition 0.000 claims abstract description 7
- 241000222532 Agrocybe Species 0.000 claims abstract description 7
- 235000008658 Artemisia capillaris Nutrition 0.000 claims abstract description 7
- 241000092668 Artemisia capillaris Species 0.000 claims abstract description 7
- 235000015763 Artemisia ludoviciana Nutrition 0.000 claims abstract description 7
- 244000267790 Artemisia ludoviciana Species 0.000 claims abstract description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 7
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013527 bean curd Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 4
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 244000061508 Eriobotrya japonica Species 0.000 claims abstract 5
- 239000012535 impurity Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 240000000560 Citrus x paradisi Species 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种枇杷风味牛肉酱及其制备方法,是由下述重量份的原料制成:牛肉120-150、枇杷20-30、干红辣椒10-15、茶树菇10-20、拐枣粉3-5、甜叶菊4-8、二色补血草2-3、合欢皮2-3、鼠曲草1-2、牛角花1-2、石菖蒲2-3、茵陈蒿1-2、红酒10-20、食盐6-10、酱油4-10、豆腐乳5-15、异抗坏血酸钠0.03-0.05、葡萄籽油适量;本发明枇杷风味牛肉酱,包含枇杷及红酒成分,增加果味及醇香同时兼具润肺和胃、活血暖身的功效,风味独特,有益人体健康,配方还增加二色补血草具有补中益气的作用,牛角花可以补虚止渴,适合各种人群食用。
Description
技术领域
本发明涉及一种食品加工领域,尤其涉及一种枇杷风味牛肉酱及其制备方法。
背景技术
牛肉是全世界人都爱吃的食品,中国人消费的肉类食品之一,含有丰富的蛋白质,能提高机体抗病能力,寒冬食牛肉,有暖胃作用,为寒冬补益佳品,还有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功能。
随着生活水平的提高,人们对牛肉的需求不仅仅满足于食用新鲜牛肉,牛肉制品的加工的多样化越来越得到人们的关注,本发明提供一种枇杷风味牛肉酱,满足市场的需求。
发明内容
本发明克服了现有技术不足,提供了一种枇杷风味牛肉酱及其制备方法。
本发明是通过以下技术方案实现的:
一种枇杷风味牛肉酱,由下述重量份的原料制成:
牛肉120-150、枇杷20-30、干红辣椒10-15、茶树菇10-20、拐枣粉3-5、甜叶菊4-8、二色补血草2-3、合欢皮2-3、鼠曲草1-2、牛角花1-2、石菖蒲2-3、茵陈蒿1-2、红酒10-20、食盐6-10、酱油4-10、豆腐乳5-15、异抗坏血酸钠0.03-0.05、葡萄籽油适量;
所述的枇杷风味牛肉酱的制备方法,包括以下步骤:
(1)、将牛肉洗净切片,放入含5-8%食盐的水溶液浸泡1-2小时,捞出冲洗沥干,入笼蒸熟,再经绞肉机制绞制成肉糜,得牛肉糜;
(2)、将茶树菇洗净除杂去笼蒸熟,脱水后烘干研磨成粉,与拐枣粉混合,文火炒制熟香,得熟香粉;将枇杷去皮去核洗净打浆,得枇杷浆;
(3)、将甜叶菊、二色补血草、合欢皮、鼠曲草、牛角花、石菖蒲、茵陈蒿混合入锅,加8-12倍水煎煮2-3小时,过滤去渣,滤液浓缩超滤,得精制液,与红酒、枇杷浆、牛肉糜揉拌均匀,覆膜静置1-3小时;
(4)、将干红辣椒除杂洗净烘干,研磨至80-100目,得辣椒粉,取辣椒粉重量份的1-2倍葡萄油热熟,加入辣椒粉煎熬翻炒1-2分钟,捞出辣椒粉待用,将步骤(3)静置物入锅,加入其它剩余原料及静置物1-3倍水搅匀,煮沸后加入辣椒粉、熟香粉,搅拌均匀,继续熬制成浓稠糊状,即得。
与现有技术相比,本发明的优点是:
本发明枇杷风味牛肉酱,包含枇杷及红酒成分,增加果味及醇香同时兼具润肺和胃、活血暖身的功效,风味独特,有益人体健康,配方还增加二色补血草具有补中益气的作用,牛角花可以补虚止渴,适合各种人群食用。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种枇杷风味牛肉酱,由下述重量(斤)的原料制成:
牛肉120、枇杷30、干红辣椒15、茶树菇20、拐枣粉5、甜叶菊6、二色补血草2、合欢皮3、鼠曲草2、牛角花2、石菖蒲3、茵陈蒿2、红酒20、食盐10、酱油8、豆腐乳12、异抗坏血酸钠0.03、葡萄籽油适量;
所述的枇杷风味牛肉酱的制备方法,包括以下步骤:
(1)、将牛肉洗净切片,放入含8%食盐的水溶液浸泡2小时,捞出冲洗沥干,入笼蒸熟,再经绞肉机制绞制成肉糜,得牛肉糜;
(2)、将茶树菇洗净除杂去笼蒸熟,脱水后烘干研磨成粉,与拐枣粉混合,文火炒制熟香,得熟香粉;将枇杷去皮去核洗净打浆,得枇杷浆;
(3)、将甜叶菊、二色补血草、合欢皮、鼠曲草、牛角花、石菖蒲、茵陈蒿混合入锅,加10倍水煎煮3小时,过滤去渣,滤液浓缩超滤,得精制液,与红酒、枇杷浆、牛肉糜揉拌均匀,覆膜静置2小时;
、将干红辣椒除杂洗净烘干,研磨至100目,得辣椒粉,取辣椒粉重量份的2倍葡萄油热熟,加入辣椒粉煎熬翻炒2分钟,捞出辣椒粉待用,将步骤(3)静置物入锅,加入其它剩余原料及静置物3倍水搅匀,煮沸后加入辣椒粉、熟香粉,搅拌均匀,继续熬制成浓稠糊状,即得。
Claims (2)
1.一种枇杷风味牛肉酱,其特征在于是由下述重量份的原料制成:牛肉120-150、枇杷20-30、干红辣椒10-15、茶树菇10-20、拐枣粉3-5、甜叶菊4-8、二色补血草2-3、合欢皮2-3、鼠曲草1-2、牛角花1-2、石菖蒲2-3、茵陈蒿1-2、红酒10-20、食盐6-10、酱油4-10、豆腐乳5-15、异抗坏血酸钠0.03-0.05、葡萄籽油适量。
2.一种如权利要求1所述的枇杷风味牛肉酱的制备方法,其特征在于包括以下步骤:
(1)、将牛肉洗净切片,放入含5-8%食盐的水溶液浸泡1-2小时,捞出冲洗沥干,入笼蒸熟,再经绞肉机制绞制成肉糜,得牛肉糜;
(2)、将茶树菇洗净除杂上笼蒸熟,脱水后烘干研磨成粉,与拐枣粉混合,文火炒制熟香,得熟香粉;将枇杷去皮去核洗净打浆,得枇杷浆;
(3)、将甜叶菊、二色补血草、合欢皮、鼠曲草、牛角花、石菖蒲、茵陈蒿混合入锅,加8-12倍水煎煮2-3小时,过滤去渣,滤液浓缩超滤,得精制液,与红酒、枇杷浆、牛肉糜揉拌均匀,覆膜静置1-3小时;
(4)、将干红辣椒除杂洗净烘干,研磨至80-100目,得辣椒粉,取辣椒粉重量份的1-2倍葡萄籽油热熟,加入辣椒粉煎熬翻炒1-2分钟,捞出辣椒粉待用,将步骤(3)静置物入锅,加入其它剩余原料及静置物1-3倍水搅匀,煮沸后加入辣椒粉、熟香粉,搅拌均匀,继续熬制成浓稠糊状,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310639461.9A CN103689539B (zh) | 2013-12-04 | 2013-12-04 | 一种枇杷风味牛肉酱及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310639461.9A CN103689539B (zh) | 2013-12-04 | 2013-12-04 | 一种枇杷风味牛肉酱及其制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103689539A CN103689539A (zh) | 2014-04-02 |
CN103689539B true CN103689539B (zh) | 2016-04-06 |
Family
ID=50351327
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310639461.9A Expired - Fee Related CN103689539B (zh) | 2013-12-04 | 2013-12-04 | 一种枇杷风味牛肉酱及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103689539B (zh) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104921082A (zh) * | 2015-06-01 | 2015-09-23 | 滁州市百年食品有限公司 | 一种合欢花蜜陈皮解郁辣椒酱及其制备方法 |
CN105394533A (zh) * | 2015-11-18 | 2016-03-16 | 合肥杠岗香食品有限公司 | 一种青椒牛肉料理包 |
CN106235274A (zh) * | 2016-08-02 | 2016-12-21 | 桐城市兴新食品有限公司 | 一种油菜心大雁肉酱及其制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1218641A (zh) * | 1997-11-29 | 1999-06-09 | 曾爱民 | 一种茄辣牛肉酱干及其制造工艺 |
CN1451306A (zh) * | 2002-04-15 | 2003-10-29 | 丁胜 | 香辣牛肉酱 |
CN101411508A (zh) * | 2008-12-12 | 2009-04-22 | 甘肃中汇农业发展有限公司 | 香辣牛肉酱及其加工方法 |
CN102613538A (zh) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | 一种香菇牛肉酱及其制备方法 |
CN102919816A (zh) * | 2012-11-14 | 2013-02-13 | 江苏小康食品有限公司 | 一种牛肉酱的配方及其制备方法 |
CN103355640A (zh) * | 2013-07-31 | 2013-10-23 | 江苏沃德铝业有限公司 | 一种香菇牛肉酱的制备方法 |
-
2013
- 2013-12-04 CN CN201310639461.9A patent/CN103689539B/zh not_active Expired - Fee Related
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1218641A (zh) * | 1997-11-29 | 1999-06-09 | 曾爱民 | 一种茄辣牛肉酱干及其制造工艺 |
CN1451306A (zh) * | 2002-04-15 | 2003-10-29 | 丁胜 | 香辣牛肉酱 |
CN101411508A (zh) * | 2008-12-12 | 2009-04-22 | 甘肃中汇农业发展有限公司 | 香辣牛肉酱及其加工方法 |
CN102613538A (zh) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | 一种香菇牛肉酱及其制备方法 |
CN102919816A (zh) * | 2012-11-14 | 2013-02-13 | 江苏小康食品有限公司 | 一种牛肉酱的配方及其制备方法 |
CN103355640A (zh) * | 2013-07-31 | 2013-10-23 | 江苏沃德铝业有限公司 | 一种香菇牛肉酱的制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN103689539A (zh) | 2014-04-02 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101536792B (zh) | 风味卤汁鱼或卤汁肉食品及其制备方法 | |
CN103689544B (zh) | 一种泡椒银鱼酱及其制备方法 | |
CN103549227A (zh) | 一种苔干饺的制作方法 | |
CN103689535B (zh) | 一种香菇牛肉酱及其制备方法 | |
CN105077377B (zh) | 一种金枪鱼肉松加工工艺 | |
CN103948059B (zh) | 一种茶香鸭胗的制作方法 | |
CN103099243A (zh) | 一种即食海参制作方法 | |
CN103504035B (zh) | 一种刺槐花茶酒的制备方法 | |
CN1981628A (zh) | 蜜汁排骨及其生产方法 | |
CN104305155A (zh) | 一种白牛肝菌鸡肉酱及其制备方法 | |
CN103704669B (zh) | 一种胡萝卜驴肉酱及其制备方法 | |
CN103689539B (zh) | 一种枇杷风味牛肉酱及其制备方法 | |
CN103637269A (zh) | 一种清热茶香瓜子的制作方法 | |
CN106262660A (zh) | 一种佛手料酒及其制备方法 | |
CN104305234A (zh) | 一种香辣鸡肉丁及其加工方法 | |
CN108124973A (zh) | 一种螺香味即食腐竹的制作方法 | |
CN103416763B (zh) | 一种花香纳豆酱烤牛肉 | |
CN106174061A (zh) | 一种玫瑰美容养颜牛肉干及其制备方法 | |
CN104366630A (zh) | 一种薄荷枇杷汁的加工方法 | |
CN104305257A (zh) | 一种茶香鸭舌及其加工方法 | |
CN103798858A (zh) | 一种冰糖醋泡花生及其制备方法 | |
CN103704670B (zh) | 一种野生菇驴肉酱及其制备方法 | |
CN107125609A (zh) | 一种五香兔肉干及其制作方法 | |
CN107410944A (zh) | 一种乌龙茶风味的草鱼干及其制备方法 | |
CN106174059A (zh) | 一种银耳滋阴润肺牛肉干及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160406 Termination date: 20181204 |
|
CF01 | Termination of patent right due to non-payment of annual fee |