CN103719812A - 一种清热保健牛肉酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种清热保健牛肉酱,由下列重量份的原料制成:牛肉60-70、葛仙米15-20、芡实10-15、哈密瓜20-25、豌豆苗15-20、黑桑葚18-22、豆豉20-25、冰糖4-5、棕榈油30-40、地肤子1-2、山栀1-2、篦子草2-3、莳萝叶1-2、食品添加剂1-2、水适量;本发明的牛肉酱,味道鲜美、可口。添加的葛仙米具有清热、收敛、益气、明目还能治疗夜盲症、脱肛以及外用可治疗烧伤、烫伤等疾病。豌豆苗含钙质、B族维生素、维生素C和胡萝卜素,有利尿、止泻、消肿、止痛和助消化等作用。黑桑葚具有生津止渴、促进消化、帮助排便、 改善脾脏功能、防脱生发、提高人体免疫力、延缓衰老、美容养颜、促进胃液分泌、刺激肠蠕动及解除燥热的作用。地肤子具有清热利湿、祛风止痒的作用。
Description
技术领域
本发明涉及一种食品及其工艺技术领域,特别涉及一种清热保健牛肉酱及其制备方法。
背景技术
长期以来,酱几乎出现在每个家庭的饭桌上,成为了人们不可缺少的调味品,深受消费者的喜爱。牛肉酱自发明以来就广受好评,但是目前市场上的牛肉酱口味大多都一样,长期食用,让人觉得无趣。食补是无为而治的种补养身体的方法,与药物的补益不同,是未病先防。适时地进食补益食品,以弥补人体某一方面的缺乏,是一种强身防病的好办法。将食补的理念添加到牛肉酱的制备中去,使制得的牛肉酱不仅可以满足人们的口感需求,同时也使消费者在食用的同时也可以通过食疗的方式起到养生与保健的作用。本发明的牛肉酱采用的原料都是具有很好的进补作用,使得人们在食用的同时也可以起到强身防病的作用。
发明内容
本发明弥补了现有技术的不足,提供一种清热保健牛肉酱及其制备方法。
本发明的技术方案如下:
牛肉酱由下列重量份的原料制成:牛肉60-70、葛仙米15-20、芡实10-15、哈密瓜20-25、豌豆苗15-20、黑桑葚18-22、豆豉20-25、冰糖4-5、棕榈油30-40、地肤子1-2、山栀1-2、篦子草2-3、莳萝叶1-2、食品添加剂1-2、水适量;
所述食品添加剂由下列重量份的原料制成:糯米粉40-50、杏仁20-30、青梅15-20、槐花10-13、鲜香菇冻干粉8-12、烤鸭皮5-6、苦草2-3、紫苏5-6、功劳叶4-5、蒲公英5-6、香菇2-3、当归4-5、郁金3-4、花雕酒10-15、水适量。将青梅洗净去核打成果汁,加入杏仁研磨成浆,得混合浆;将槐花放入花雕酒中浸泡20-24小时,取出与烤鸭皮一起放入烘干机中烘干研磨成粉,得混合粉;将苦草、紫苏、功劳叶、蒲公英、香菇、当归、郁金加入适量水文火煎煮1-2小时,过滤得煎煮液;将所得的混合浆、混合粉、煎煮液以及其它剩余成分混合,小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
牛肉酱的制备的具体步骤如下:
(1)将哈密瓜洗净去皮去瓤,打成果汁,将豌豆苗、黑桑葚洗净晒干切成碎块后与上述果汁一起放入炒锅中,文火将水分炒干,得菜干,备用;
(2)将地肤子、山栀、篦子草、莳萝叶加入适量水中文火煎煮1-2小时,滤掉沉渣,得煎煮液;
(3)将豆豉、冰糖与步骤2的煎煮液混合后,边加热边搅拌至水分耗干,得混合物料,备用;
(4)将葛仙米、芡实放入水中浸泡5-6小时,取出与切块的牛肉一起放入烧热的棕榈油中,大火翻炒至熟,加入步骤1的菜干、步骤3的混合物料以及其它剩余成分继续翻炒20-30分钟,冷却,即得。
本发明的有益效果:
本发明的牛肉酱,味道鲜美、可口。添加的葛仙米具有清热、收敛、益气、明目还能治疗夜盲症、脱肛以及外用可治疗烧伤、烫伤等疾病。豌豆苗含钙质、B族维生素、维生素C和胡萝卜素,有利尿、止泻、消肿、止痛和助消化等作用。黑桑葚具有生津止渴、促进消化、帮助排便、 改善脾脏功能、防脱生发、提高人体免疫力、延缓衰老、美容养颜、促进胃液分泌、刺激肠蠕动及解除燥热的作用。地肤子具有清热利湿、祛风止痒的作用。
具体实施方案
下面结合以下具体实施方式对本发明作进一步的详细描述:
称取下列重量份(kg)的原料制成:牛肉65、葛仙米18、芡实14、哈密瓜23、豌豆苗17、黑桑葚20、豆豉23、冰糖4、棕榈油35、地肤子1、山栀2、篦子草2、莳萝叶1、食品添加剂1、水适量;
所述食品添加剂由下列重量份(kg)的原料制成:糯米粉45、杏仁25、青梅16、槐花12、鲜香菇冻干粉10、烤鸭皮5、苦草2、紫苏5、功劳叶4、蒲公英5、香菇2、当归4、郁金3、花雕酒13、水适量。将青梅洗净去核打成果汁,加入杏仁研磨成浆,得混合浆;将槐花放入花雕酒中浸泡22小时,取出与烤鸭皮一起放入烘干机中烘干研磨成粉,得混合粉;将苦草、紫苏、功劳叶、蒲公英、香菇、当归、郁金加入适量水文火煎煮1.5小时,过滤得煎煮液;将所得的混合浆、混合粉、煎煮液以及其它剩余成分混合,小火煮沸、搅拌25分钟,冷却、喷雾干燥,即得。
牛肉酱的制备方法的具体步骤如下:
(1)将哈密瓜洗净去皮去瓤,打成果汁,将豌豆苗、黑桑葚洗净晒干切成碎块后与上述果汁一起放入炒锅中,文火将水分炒干,得菜干,备用;
(2)将地肤子、山栀、篦子草、莳萝叶加入适量水中文火煎煮2小时,滤掉沉渣,得煎煮液;
(3)将豆豉、冰糖与步骤2的煎煮液混合后,边加热边搅拌至水分耗干,得混合物料,备用;
(4)将葛仙米、芡实放入水中浸泡5小时,取出与切块的牛肉一起放入烧热的棕榈油中,大火翻炒至熟,加入步骤1的菜干、步骤3的混合物料以及其它剩余成分继续翻炒25分钟,冷却,即得。
Claims (2)
1.一种清热保健牛肉酱,其特征在于,由下列重量份的原料制成:牛肉60-70、葛仙米15-20、芡实10-15、哈密瓜20-25、豌豆苗15-20、黑桑葚18-22、豆豉20-25、冰糖4-5、棕榈油30-40、地肤子1-2、山栀1-2、篦子草2-3、莳萝叶1-2、食品添加剂1-2、水适量;
所述食品添加剂由下列重量份的原料制成:糯米粉40-50、杏仁20-30、青梅15-20、槐花10-13、鲜香菇冻干粉8-12、烤鸭皮5-6、苦草2-3、紫苏5-6、功劳叶4-5、蒲公英5-6、香菇2-3、当归4-5、郁金3-4、花雕酒10-15、水适量;将青梅洗净去核打成果汁,加入杏仁研磨成浆,得混合浆;将槐花放入花雕酒中浸泡20-24小时,取出与烤鸭皮一起放入烘干机中烘干研磨成粉,得混合粉;将苦草、紫苏、功劳叶、蒲公英、香菇、当归、郁金加入适量水文火煎煮1-2小时,过滤得煎煮液;将所得的混合浆、混合粉、煎煮液以及其它剩余成分混合,小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
2.根据权利要求书1所述清热保健牛肉酱,其特征在于,制备方法的具体步骤如下:
(1)将哈密瓜洗净去皮去瓤,打成果汁,将豌豆苗、黑桑葚洗净晒干切成碎块后与上述果汁一起放入炒锅中,文火将水分炒干,得菜干,备用;
(2)将地肤子、山栀、篦子草、莳萝叶加入适量水中文火煎煮1-2小时,滤掉沉渣,得煎煮液;
(3)将豆豉、冰糖与步骤2的煎煮液混合后,边加热边搅拌至水分耗干,得混合物料,备用;
(4)将葛仙米、芡实放入水中浸泡5-6小时,取出与切块的牛肉一起放入烧热的棕榈油中,大火翻炒至熟,加入步骤1的菜干、步骤3的混合物料以及其它剩余成分继续翻炒20-30分钟,冷却,即得。
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