CN103704730A - 一种爆椒驴肉酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种爆椒驴肉酱及其制备方法,是由下述重量份的原料制成:驴肉20-30、干辣椒30-45、辣木籽粉3-5、莳萝鲜叶5-8、核桃花干1-2、钙果叶1-3、葛根2-3、黑皮根2-3、苦马菜2-3、甜藤1-2、霸王根1-2、南姜5-8、八角1-2、桂枝1-2、陈皮2-3、冰糖8-12、食盐5-9、酱油4-8、五香粉0.4-1、三花酒5-8、植物油3-6、适量水;本发明爆椒驴肉酱口感好,加工简单,添加辣木籽、莳萝成分,调节香辣口感的同时增加健胃、排毒得作用,改善食欲不振、消化不良等症状,同时增加中药有益成分,增强保健功效,保证了营养需求的同时,达到健体强身的保健作用。
Description
技术领域
本发明涉及一种食品加工领域,尤其涉及一种爆椒驴肉酱及其制备方法。
背景技术
俗话说“天上龙肉,地上驴肉”,这句话是对驴肉的美誉,驴肉具有“两高两低”的特点:高蛋白,低脂肪;高氨基酸,低胆固醇。对动脉硬化、冠心病、高血压有着良好的保健作用。另外还含有动物胶,骨胶朊和钙等成分,能为老人、儿童、体弱者和病后调养的人提供良好的营养补充。
随着生活水平的提高,人们对驴肉的需求不仅仅满足于食用新鲜驴肉,驴肉制品的加工的多样化越来越得到人们的关注,本发明提供一种爆椒驴肉酱,满足市场的需求。
发明内容
本发明克服了现有技术不足,提供了一种爆椒驴肉酱及其制备方法。
本发明是通过以下技术方案实现的:
一种爆椒驴肉酱,由下述重量份的原料制成:
驴肉20-30、干辣椒30-45、辣木籽粉3-5、莳萝鲜叶5-8、核桃花干1-2、钙果叶1-3、葛根2-3、黑皮根2-3、苦马菜2-3、甜藤1-2、霸王根1-2、南姜5-8、八角1-2、桂枝1-2、陈皮2-3、冰糖8-12、食盐5-9、酱油4-8、五香粉0.4-1、三花酒5-8、植物油3-6、适量水;
所述的爆椒驴肉酱的制备方法,包括以下步骤:
(1)、将驴肉除杂洗净,放入淡盐水浸泡3-5小时,捞出沥干切片,与八角、桂皮、陈皮一并入锅,加水覆盖驴肉2-4厘米,煮沸继续文火煎煮20-40分钟,捞出驴肉片沥干,切制成驴肉末;
(2)、将核桃花干、钙果叶、葛根、黑皮根、苦马菜、甜藤、霸王根混合,加6-10倍水煎煮2-3小时,过滤去渣,得煎煮液;
(3)、将莳萝鲜叶、南姜分别洗净烘干研磨成粉,与辣木籽粉混合入锅炒至出香,加入食盐、酱油、五香粉、三花酒、驴肉末、煎煮液混匀,静置20-30分钟,滚揉2-3分钟再切制成末,得酱香驴肉末;
(4)、将干辣椒除杂洗净烘干,研磨成100-120目粉,将植物油入锅热熟,加入辣椒粉煎炒出香,加入酱香驴肉末及2-3倍的水,搅拌均匀,熬煮至固液比为1:0.7-0.9,即得。
与现有技术相比,本发明的优点是:
本发明爆椒驴肉酱口感好,加工简单,添加辣木籽、莳萝成分,调节香辣口感的同时增加健胃、排毒得作用,改善食欲不振、消化不良等症状,同时增加中药有益成分,增强保健功效,保证了营养需求的同时,达到健体强身的保健作用。
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:
一种爆椒驴肉酱,由下述重量(斤)的原料制成:
驴肉30、干辣椒30、辣木籽粉5、莳萝鲜叶8、核桃花干2、钙果叶3、葛根3、黑皮根2、苦马菜3、甜藤1、霸王根1、南姜6、八角1、桂枝1、陈皮2、冰糖10、食盐8、酱油7、五香粉0.6、三花酒8、植物油6、适量水;
所述的爆椒驴肉酱的制备方法,包括以下步骤:
(1)、将驴肉除杂洗净,放入淡盐水浸泡4小时,捞出沥干切片,与八角、桂皮、陈皮一并入锅,加水覆盖驴肉3厘米,煮沸继续文火煎煮30分钟,捞出驴肉片沥干,切制成驴肉末;
(2)、将核桃花干、钙果叶、葛根、黑皮根、苦马菜、甜藤、霸王根混合,加8倍水煎煮3小时,过滤去渣,得煎煮液;
(3)、将莳萝鲜叶、南姜分别洗净烘干研磨成粉,与辣木籽粉混合入锅炒至出香,加入食盐、酱油、五香粉、三花酒、驴肉末、煎煮液混匀,静置20分钟,滚揉3分钟再切制成末,得酱香驴肉末;
(4)、将干辣椒除杂洗净烘干,研磨成120目粉,将植物油入锅热熟,加入辣椒粉煎炒出香,加入酱香驴肉末及2倍的水,搅拌均匀,熬煮至固液比为1:0.8,即得。
Claims (2)
1.一种爆椒驴肉酱,其特征在于是由下述重量份的原料制成:
驴肉20-30、干辣椒30-45、辣木籽粉3-5、莳萝鲜叶5-8、核桃花干1-2、钙果叶1-3、葛根2-3、黑皮根2-3、苦马菜2-3、甜藤1-2、霸王根1-2、南姜5-8、八角1-2、桂枝1-2、陈皮2-3、冰糖8-12、食盐5-9、酱油4-8、五香粉0.4-1、三花酒5-8、植物油3-6、适量水。
2.一种如权利要求1所述的爆椒驴肉酱的制备方法,其特征在于包括以下步骤:
(1)、将驴肉除杂洗净,放入淡盐水浸泡3-5小时,捞出沥干切片,与八角、桂皮、陈皮一并入锅,加水覆盖驴肉2-4厘米,煮沸继续文火煎煮20-40分钟,捞出驴肉片沥干,切制成驴肉末;
(2)、将核桃花干、钙果叶、葛根、黑皮根、苦马菜、甜藤、霸王根混合,加6-10倍水煎煮2-3小时,过滤去渣,得煎煮液;
(3)、将莳萝鲜叶、南姜分别洗净烘干研磨成粉,与辣木籽粉混合入锅炒至出香,加入食盐、酱油、五香粉、三花酒、驴肉末、煎煮液混匀,静置20-30分钟,滚揉2-3分钟再切制成末,得酱香驴肉末;
(4)、将干辣椒除杂洗净烘干,研磨成100-120目粉,将植物油入锅热熟,加入辣椒粉煎炒出香,加入酱香驴肉末及2-3倍的水,搅拌均匀,熬煮至固液比为1:0.7-0.9,即得。
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CN104286899A (zh) * | 2014-10-22 | 2015-01-21 | 李奕新 | 一种富硒牛肉罐头及其制备方法 |
CN104905219A (zh) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | 一种虾籽驴肉方便面酱料包 |
CN105011097A (zh) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品(集团)有限公司 | 一种酸甜青梅奶粉姜酱及其制备方法 |
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