CN103689541B - 一种香辣牛肉酱及其制备方法 - Google Patents
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- 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
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
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Abstract
本发明公开了一种香辣牛肉酱及其制备方法,是由下述重量份的原料制成:牛肉100-120、甜面酱10-20、红辣椒40-60、莱菔子10-15、藤茶4-8、蜂蜜干粉5-8、胡椒粉5-9、姜粉5-10、食盐5-15、酱油3-6、五香粉0.5-1、红油5-8、淮山药酒4-8、纯茶油及水适量;本发明将牛肉营养充分保持,酱香浓郁,口味香辣爽口,色泽纯正,引起人们的食欲,配方还有一些清热解毒、消食化积的保健成分,食用美味同时兼具健胃消食的作用。
Description
技术领域
本发明涉及一种食品加工领域,尤其涉及一种香辣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,本发明提供一种香辣牛肉酱,满足市场的需求。
发明内容
本发明克服了现有技术不足,提供了一种香辣牛肉酱及其制备方法。
本发明是通过以下技术方案实现的:
一种香辣牛肉酱,由下述重量份的原料制成:
牛肉100-120、甜面酱10-20、红辣椒40-60、莱菔子10-15、藤茶4-8、蜂蜜干粉5-8、胡椒粉5-9、姜粉5-10、食盐5-15、酱油3-6、五香粉0.5-1、红油5-8、淮山药酒4-8、纯茶油及水适量;
所述的淮山药酒,是由下述重量份的原料制成:淮山药20-30、黄酒100-150、隔山消2-3、鸡矢藤2-3、山稔根1-2、岗梅叶2-3、金银花2-3、仙人掌花1-2、水适量;
所述的淮山药酒的制备方法为:将淮山药除杂入笼蒸熟,取出去皮切块,研磨成粉糊;将隔山消、鸡矢藤、山稔根、岗梅叶等中药原料合并破碎至60-80目,得中药颗粒,加8-12倍水煮沸后文火煎煮1-2小时,离心过滤,得到煎煮液,与磨制粉糊一并研磨成浆,在文火煮制沸腾,过120-160目筛,冷却后与黄酒搅拌均匀即可。
所述的香辣牛肉酱的制备方法,包括以下步骤:
(1)、将牛肉除杂洗净,在含有5-10%食盐的溶液浸泡0.5-1.5小时,捞出后冲洗干净切制成0.5-1.5厘米见方丁状,得牛肉丁;
(2)、将莱菔子除杂洗净,打制成浆,将藤茶破碎至40-60目,加20-30倍水煎煮至沸腾5-8分钟,过滤去渣,滤液加入牛肉丁及适量水覆盖牛肉丁1-2厘米,文火焖煮至熟,捞出牛肉丁与莱菔子浆、蜂蜜干粉、淮山药酒搅拌均匀,在5-10℃静置12-20小时;
(3)、将鲜红辣椒去籽去蒂洗净切块,沥干余水加入红椒块重量的8-12%的食盐,搅拌均匀入坛压实后密封腌制7-10天,捞出鲜红辣椒喷淋清水后离心脱水,再研磨成浆,得低盐辣椒酱;
(4)、取牛肉重量份5-10%山茶油入锅,加热至60-80℃,加入胡椒粉、姜粉
、五香粉煎熬1-3分钟,滤去粉渣,滤油文火继续加热,同时放入步骤(2)静置牛肉丁及其他剩余原料翻炒均匀,加入牛肉丁60-80%的水文火焖煮至微干,加入低盐辣椒酱,搅拌均匀,去火余热焖润至常温即得香辣牛肉酱。
与现有技术相比,本发明的优点是:
本发明将牛肉营养充分保持,酱香浓郁,口味香辣爽口,色泽纯正,引起人们的食欲,配方还有一些清热解毒、消食化积的保健成分,食用美味同时兼具健胃消食的作用。
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:
一种香辣牛肉酱,由下述重量(斤)的原料制成:
牛肉120、甜面酱20、红辣椒60、莱菔子15、藤茶8、蜂蜜干粉6、胡椒粉9、姜粉10、食盐8、酱油6、五香粉0.6、红油6、淮山药酒8、纯茶油及水适量;
所述的淮山药酒,是由下述重量(斤)的原料制成:淮山药330、黄酒140、隔山消2、鸡矢藤3、山稔根2、岗梅叶2、金银花2、仙人掌花1、水适量;
所述的淮山药酒的制备方法为:将淮山药除杂入笼蒸熟,取出去皮切块,研磨成粉糊;将隔山消、鸡矢藤、山稔根、岗梅叶等中药原料合并破碎至80目,得中药颗粒,加8倍水煮沸后文火煎煮2小时,离心过滤,得到煎煮液,与磨制粉糊一并研磨成浆,在文火煮制沸腾,过160目筛,冷却后与黄酒搅拌均匀即可。
所述的香辣牛肉酱的制备方法,包括以下步骤:
(1)、将牛肉除杂洗净,在含有10%食盐的溶液浸泡1小时,捞出后冲洗干净切制成1厘米见方丁状,得牛肉丁;
(2)、将莱菔子除杂洗净,打制成浆,将藤茶破碎至50目,加20倍水煎煮至沸腾6分钟,过滤去渣,滤液加入牛肉丁及适量水覆盖牛肉丁2厘米,文火焖煮至熟,捞出牛肉丁与莱菔子浆、蜂蜜干粉、淮山药酒搅拌均匀,在10℃静置16小时;
(3)、将鲜红辣椒去籽去蒂洗净切块,沥干余水加入红椒块重量的12%的食盐,搅拌均匀入坛压实后密封腌制10天,捞出鲜红辣椒喷淋清水后离心脱水,再研磨成浆,得低盐辣椒酱;
(4)、取牛肉重量份8%山茶油入锅,加热至60℃,加入胡椒粉、姜粉、五香粉煎熬3分钟,滤去粉渣,滤油文火继续加热,同时放入步骤(2)静置牛肉丁及其他剩余原料翻炒均匀,加入牛肉丁60%的水文火焖煮至微干,加入低盐辣椒酱,搅拌均匀,去火余热焖润至常温即得香辣牛肉酱。
Claims (2)
1.一种香辣牛肉酱,其特征在于是由下述重量份的原料制成:牛肉100-120、甜面酱10-20、红辣椒40-60、莱菔子10-15、藤茶4-8、蜂蜜干粉5-8、胡椒粉5-9、姜粉5-10、食盐5-15、酱油3-6、五香粉0.5-1、红油5-8、淮山药酒4-8、纯茶油及水适量;所述的淮山药酒,是由下述重量份的原料制成:淮山药20-30、黄酒100-150、隔山消2-3、鸡矢藤2-3、山稔根1-2、岗梅叶2-3、金银花2-3、仙人掌花1-2、水适量;所述的淮山药酒的制备方法为:将淮山药除杂入笼蒸熟,取出去皮切块,研磨成粉糊;将隔山消、鸡矢藤、山稔根、岗梅叶、金银花、仙人掌花合并破碎至60-80目,得中药颗粒,加8-12倍水煮沸后文火煎煮1-2小时,离心过滤,得到煎煮液,与磨制粉糊一并研磨成浆,在文火煮制沸腾,过120-160目筛,冷却后与黄酒搅拌均匀即可。
2.一种如权利要求1所述的香辣牛肉酱的制备方法,其特征在于包括以下步骤:
(1)、将牛肉除杂洗净,在含有5-10%食盐的溶液浸泡0.5-1.5小时,捞出后冲洗干净切制成0.5-1.5厘米见方丁状,得牛肉丁;
(2)、将莱菔子除杂洗净,打制成浆,将藤茶破碎至40-60目,加20-30倍水煎煮至沸腾5-8分钟,过滤去渣,滤液加入牛肉丁及适量水覆盖牛肉丁1-2厘米,文火焖煮至熟,捞出牛肉丁与莱菔子浆、蜂蜜干粉、淮山药酒搅拌均匀,在5-10℃静置12-20小时;
(3)、将鲜红辣椒去籽去蒂洗净切块,沥干余水加入红椒块重量的8-12%的食盐,搅拌均匀入坛压实后密封腌制7-10天,捞出鲜红辣椒喷淋清水后离心脱水,再研磨成浆,得低盐辣椒酱;
(4)、取牛肉重量份5-10%山茶油入锅,加热至60-80℃,加入胡椒粉、姜粉、五香粉煎熬1-3分钟,滤去粉渣,滤油文火继续加热,同时放入步骤(2)静置牛肉丁及其他剩余原料翻炒均匀,加入牛肉丁60-80%的水文火焖煮至微干,加入低盐辣椒酱,搅拌均匀,去火余热焖润至常温即得香辣牛肉酱。
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