CN103704673A - 一种牛肉芝麻酱及其制备方法 - Google Patents
一种牛肉芝麻酱及其制备方法 Download PDFInfo
- Publication number
- CN103704673A CN103704673A CN201310639418.2A CN201310639418A CN103704673A CN 103704673 A CN103704673 A CN 103704673A CN 201310639418 A CN201310639418 A CN 201310639418A CN 103704673 A CN103704673 A CN 103704673A
- Authority
- CN
- China
- Prior art keywords
- beef
- sesame paste
- sesame
- add
- slow fire
- 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.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 49
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000207961 Sesamum Species 0.000 title description 11
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000004270 Bambusa oldhamii Nutrition 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 244000020518 Carthamus tinctorius Species 0.000 claims abstract description 7
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims abstract description 7
- 244000119298 Emblica officinalis Species 0.000 claims abstract description 7
- 235000015489 Emblica officinalis Nutrition 0.000 claims abstract description 7
- 108010068370 Glutens Proteins 0.000 claims abstract description 7
- 244000179970 Monarda didyma Species 0.000 claims abstract description 7
- 235000010672 Monarda didyma Nutrition 0.000 claims abstract description 7
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 7
- 240000007880 Phyllostachys bambusoides Species 0.000 claims abstract description 7
- 235000001550 Phyllostachys bambusoides Nutrition 0.000 claims abstract description 7
- 235000017200 Phyllostachys vivax Nutrition 0.000 claims abstract description 7
- 235000007215 black sesame Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 235000021312 gluten Nutrition 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 7
- 239000008187 granular material Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241001328788 Camellia nitidissima Species 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 241000219764 Dolichos Species 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 241001632576 Hyacinthus Species 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 241001122767 Theaceae Species 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 241001061264 Astragalus Species 0.000 abstract 1
- 240000001548 Camellia japonica Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 244000046095 Psophocarpus tetragonolobus Species 0.000 abstract 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000018597 common camellia Nutrition 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 210000004233 talus Anatomy 0.000 abstract 1
- 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
- 230000003750 conditioning effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003205 fragrance Substances 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
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000035922 thirst Effects 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种牛肉芝麻酱及其制备方法,是由下述重量份的原料制成:牛肉100-110、黑芝麻15-20、金花茶粉4-8、谷朊粉3-6、红参1-2、黄芪2-3、当归2-3、红花1-2、扁豆花2-3、月桂叶2-3、辣椒叶1-2、佛手柑1-2、斑竹根4-6、余甘子果5-9、沙茶酱10-13、食盐3-8、料酒5-10、植物油适量;本发明牛肉芝麻酱,融合芝麻固有浓香和清新茶香,口感醇厚,风味独特,同时配方含有中药有益成分使得本发明具有健脾和胃、补气养血,调理人们生活中亚健康状态的作用。
Description
技术领域
本发明涉及一种食品加工领域,尤其涉及一种牛肉芝麻酱及其制备方法。
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,本发明提供一种牛肉芝麻酱,满足市场的需求。
发明内容
本发明克服了现有技术不足,提供了一种牛肉芝麻酱及其制备方法。
本发明是通过以下技术方案实现的:
一种牛肉芝麻酱,由下述重量份的原料制成:
牛肉100-110、黑芝麻15-20、金花茶粉4-8、谷朊粉3-6、红参1-2、黄芪2-3、当归2-3、红花1-2、扁豆花2-3、月桂叶2-3、辣椒叶1-2、佛手柑1-2、斑竹根4-6、余甘子果5-9、沙茶酱10-13、食盐3-8、料酒5-10、植物油适量;
所述的牛肉芝麻酱的制备方法,包括以下步骤:
(1)、将红参、黄芪、当归、红花、扁豆花、月桂叶、辣椒叶、佛手柑合并破碎至40-60目,装入纱布袋内封严袋口,与洗净切块牛肉一起加水至覆盖牛肉2-5厘米,煮沸后文火熬制1-2小时,捞出牛肉块冲洗沥干切制成5-10目颗粒烘干,得保健健牛肉粒;
(2)、将余甘子果去核洗净,斑竹根除杂洗净切末,与甘子果肉打制成浆,得浆泥;
(3)、将黑芝麻研磨成粉,与金花茶粉、谷朊粉混匀,入锅文火炒制熟香,得芝麻粉;
(4)、取牛肉粒重量的15-20%的植物油入锅,文火加热至80-90℃,加入保健牛肉粒煸炒均匀,加入其它剩余原料混合均匀,加水覆盖牛肉3-5厘米,煮沸后加入芝麻粉,搅拌均匀,继续熬制至水与牛肉齐平,加入浆泥,搅拌均匀,保持85-92℃,文火焖润0.5-1小时,即得。
与现有技术相比,本发明的优点是:
本发明牛肉芝麻酱,融合芝麻固有浓香和清新茶香,口感醇厚,风味独特,同时配方含有中药有益成分使得本发明具有健脾和胃、补气养血,调理人们生活中亚健康状态的作用。
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:
一种牛肉芝麻酱,由下述重量(斤)的原料制成:
牛肉100、黑芝麻18、金花茶粉8、谷朊粉5、红参1、黄芪2、当归2、红花2、扁豆花3、月桂叶2、辣椒叶2、佛手柑1、斑竹根6、余甘子果9、沙茶酱13、食盐6、料酒10、植物油适量;
所述的牛肉芝麻酱的制备方法,包括以下步骤:
(1)、将红参、黄芪、当归、红花、扁豆花、月桂叶、辣椒叶、佛手柑合并破碎至60目,装入纱布袋内封严袋口,与洗净切块牛肉一起加水至覆盖牛肉4厘米,煮沸后文火熬制2小时,捞出牛肉块冲洗沥干切制成5目颗粒烘干,得保健健牛肉粒;
(2)、将余甘子果去核洗净,斑竹根除杂洗净切末,与甘子果肉打制成浆,得浆泥;
(3)、将黑芝麻研磨成粉,与金花茶粉、谷朊粉混匀,入锅文火炒制熟香,得芝麻粉;
(4)、取牛肉粒重量的16%的植物油入锅,文火加热至90℃,加入保健牛肉粒煸炒均匀,加入其它剩余原料混合均匀,加水覆盖牛肉3厘米,煮沸后加入芝麻粉,搅拌均匀,继续熬制至水与牛肉齐平,加入浆泥,搅拌均匀,保持85℃,文火焖润1小时,即得。
Claims (2)
1.一种牛肉芝麻酱,其特征在于是由下述重量份的原料制成:
牛肉100-110、黑芝麻15-20、金花茶粉4-8、谷朊粉3-6、红参1-2、黄芪2-3、当归2-3、红花1-2、扁豆花2-3、月桂叶2-3、辣椒叶1-2、佛手柑1-2、斑竹根4-6、余甘子果5-9、沙茶酱10-13、食盐3-8、料酒5-10、植物油适量。
2.一种如权利要求1所述的牛肉芝麻酱的制备方法,其特征在于包括以下步骤:
(1)、将红参、黄芪、当归、红花、扁豆花、月桂叶、辣椒叶、佛手柑合并破碎至40-60目,装入纱布袋内封严袋口,与洗净切块牛肉一起加水至覆盖牛肉2-5厘米,煮沸后文火熬制1-2小时,捞出牛肉块冲洗沥干切制成5-10目颗粒烘干,得保健健牛肉粒;
(2)、将余甘子果去核洗净,斑竹根除杂洗净切末,与甘子果肉打制成浆,得浆泥;
(3)、将黑芝麻研磨成粉,与金花茶粉、谷朊粉混匀,入锅文火炒制熟香,得芝麻粉;
(4)、取牛肉粒重量的15-20%的植物油入锅,文火加热至80-90℃,加入保健牛肉粒煸炒均匀,加入其它剩余原料混合均匀,加水覆盖牛肉3-5厘米,煮沸后加入芝麻粉,搅拌均匀,继续熬制至水与牛肉齐平,加入浆泥,搅拌均匀,保持85-92℃,文火焖润0.5-1小时,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310639418.2A CN103704673A (zh) | 2013-12-04 | 2013-12-04 | 一种牛肉芝麻酱及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310639418.2A CN103704673A (zh) | 2013-12-04 | 2013-12-04 | 一种牛肉芝麻酱及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103704673A true CN103704673A (zh) | 2014-04-09 |
Family
ID=50398345
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310639418.2A Pending CN103704673A (zh) | 2013-12-04 | 2013-12-04 | 一种牛肉芝麻酱及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103704673A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104397667A (zh) * | 2014-11-06 | 2015-03-11 | 陈思 | 牛肉辣椒酱及其制作方法 |
CN105011105A (zh) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品(集团)有限公司 | 一种补气散郁多豆姜酱及其制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101129614A (zh) * | 2007-08-20 | 2008-02-27 | 陈江 | 健脾益气饮料 |
CN101569332A (zh) * | 2008-04-29 | 2009-11-04 | 孟宪民 | 一种中老年补血养心保健茶 |
CN103300342A (zh) * | 2013-05-17 | 2013-09-18 | 马鞍山市十月丰食品有限公司 | 一种虎掌菌牛肉酱及其制备方法 |
CN103349270A (zh) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | 一种发酵竹笋牛肉酱及其制作方法 |
CN103355708A (zh) * | 2013-07-31 | 2013-10-23 | 徐州华虹食品有限公司 | 一种含有中药成分的牛肉芝麻酱 |
CN103393110A (zh) * | 2013-07-31 | 2013-11-20 | 徐州华虹食品有限公司 | 一种含有中药组分的牛肉黄豆辣酱 |
-
2013
- 2013-12-04 CN CN201310639418.2A patent/CN103704673A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101129614A (zh) * | 2007-08-20 | 2008-02-27 | 陈江 | 健脾益气饮料 |
CN101569332A (zh) * | 2008-04-29 | 2009-11-04 | 孟宪民 | 一种中老年补血养心保健茶 |
CN103300342A (zh) * | 2013-05-17 | 2013-09-18 | 马鞍山市十月丰食品有限公司 | 一种虎掌菌牛肉酱及其制备方法 |
CN103349270A (zh) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | 一种发酵竹笋牛肉酱及其制作方法 |
CN103355708A (zh) * | 2013-07-31 | 2013-10-23 | 徐州华虹食品有限公司 | 一种含有中药成分的牛肉芝麻酱 |
CN103393110A (zh) * | 2013-07-31 | 2013-11-20 | 徐州华虹食品有限公司 | 一种含有中药组分的牛肉黄豆辣酱 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104397667A (zh) * | 2014-11-06 | 2015-03-11 | 陈思 | 牛肉辣椒酱及其制作方法 |
CN105011105A (zh) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品(集团)有限公司 | 一种补气散郁多豆姜酱及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102551014B (zh) | 一种调味料 | |
CN103992916A (zh) | 一种薏仁蓝莓保健黑茶酒及其加工方法 | |
CN103005359B (zh) | 一种茯苓三七花复合调味粉 | |
CN103859337A (zh) | 一种消除羊肉膻味的卤料包 | |
CN105053936A (zh) | 一种炖母鸡用的调味料 | |
CN102293426A (zh) | 一种食用油茶卤汁及其制作方法 | |
CN103704790A (zh) | 一种鸡肉骨泥花生酱及其制备方法 | |
CN103564389A (zh) | 一种滋阴补肾的海参料酒及其制备方法 | |
CN103689694A (zh) | 一种海苔花生酱及其制备方法 | |
CN103689545A (zh) | 一种牛肉土豆酱及其制备方法 | |
CN103989088A (zh) | 一种苦丁茶小麦胚芽粉及其制备方法 | |
CN105994800A (zh) | 一种止咳平喘竹叶保健茶 | |
CN103704673A (zh) | 一种牛肉芝麻酱及其制备方法 | |
CN103999990A (zh) | 一种天然植物调和茶的制备方法 | |
CN106307404A (zh) | 一种鳝鱼调味卤汁及其制作方法 | |
CN106262597A (zh) | 一种鳜鱼调味卤汁及其制作方法 | |
CN104856140A (zh) | 一种香菇鸡鲜汤料及其加工方法 | |
CN105249421A (zh) | 一种清脆茭白酱 | |
CN105533462A (zh) | 一种青稞麦香风味牛肉干及其制备方法 | |
CN103504378A (zh) | 一种茶香槐花瓜子粉的制作方法 | |
CN106307410A (zh) | 一种牛蛙调味卤汁及其制作方法 | |
CN106262437A (zh) | 一种猪骨调味卤汁及其制作方法 | |
CN106579254A (zh) | 一种健脑益智适合青少年的调味料及其制作方法 | |
CN106579287A (zh) | 一种猪骨香味卤汁及其制作方法 | |
CN105918563A (zh) | 一种解暑生津竹叶保健茶 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140409 |