CN103932161B - 黄芪滩羊肉酱 - Google Patents
黄芪滩羊肉酱 Download PDFInfo
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- CN103932161B CN103932161B CN201410143214.4A CN201410143214A CN103932161B CN 103932161 B CN103932161 B CN 103932161B CN 201410143214 A CN201410143214 A CN 201410143214A CN 103932161 B CN103932161 B CN 103932161B
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- Meat, Egg Or Seafood Products (AREA)
Abstract
一种黄芪滩羊肉酱,包括以下原料及原料的重量份:植物油65~75份,滩羊肉8~12份,辣椒18~22份,豆瓣酱3~6份,生姜7~9份,蒜3~6份,陈皮1~2份,花椒粉0.9~1.1份,味精粉0.9~1.1份,白胡椒粉0.9~1.1份,黄芪2.7~3.3份,甘草粉0.9~1.1份,良姜粉0.9~1.1份,白砂糖0.3~0.6份,盐2~6份。本发明提供的黄芪滩羊肉酱,将黄芪和甘草类温补的中药与滩羊肉合理的结合,使滩羊肉酱的营养价值更高,在制备的过程中没有添加任何料酒和酒类制品,只是合理的添加了陈皮,陈皮的香味和辛、苦味冲淡了滩羊肉的膻味,所以本发明不仅是回族人喜爱的肉酱,也是不喜羊肉的膻味的人所能接受的肉酱。
Description
技术领域:
本发明涉及肉酱类食品领域,特别涉及一种结合清真饮食文化制备出的黄芪滩羊肉酱。
背景技术:
羊肉的营养价值很高,凡肾阳不足、腰膝酸软、腹中冷痛、虚劳不足者皆可用它作食疗品。羊肉对肺结核、气管炎、哮喘、贫血、产后气血两虚、腹部冷痛、体虚畏寒、营养不良、腰膝酸软以及一切虚寒病症均有很大裨益, 所以羊肉是很多人喜爱的肉制品,尤其是宁夏的滩羊肉,宁夏滩羊肉的肉质细嫩鲜美,长被制作为手抓羊肉、烩羊肉、羊肉泡馍、爆炒羊羔肉、羊杂碎等,为了满足越来越多人的饮食需求与饮食方便,羊肉被加工为各种即食食品和羊肉酱,由于滩羊肉的肉质比较细嫩,所以将滩羊肉加工为羊肉酱时,滩羊肉的营养成分容易流失,且羊肉有一种特殊的膻味是很多人不能接受的,所以许多商家为了去除膻味,在加工羊肉的时候添加了料酒等酒类制品,但是酒在清真食品领域是被禁止添加的,所以添加了料酒的羊肉酱不能满足回族人的饮食要求。
发明内容
有鉴于此,有必要提供一种结合清真饮食文化制备出的营养价值比较丰富的黄芪滩羊肉酱。
一种黄芪滩羊肉酱,包括以下原料及原料的重量份:植物油65~75份,滩羊肉8~12份,辣椒18~22份,豆瓣酱3~6份,生姜7~9份,蒜3~6份,陈皮1~2份,花椒粉0.9~1.1份,味精粉0.9~1.1份,白胡椒粉0.9~1.1份,黄芪2.7~3.3份,甘草粉0.9~1.1份,良姜粉0.9~1.1份,白砂糖0.3~0.6份,盐2~6份。
黄芪滩羊肉酱的原料中的滩羊肉为按照清真屠宰规范屠宰的滩羊肉,滩羊肉为肉粒状,肉粒的大小为5目至10目,黄芪滩羊肉酱的原料中的辣椒为绞碎的辣椒片,植物油为胡麻油或菜籽油。
黄芪滩羊肉酱的较佳的原料及原料重量份为:植物油70份,滩羊肉10份,辣椒20份,豆瓣酱5份,生姜8份,蒜5份,陈皮1.5份,花椒粉1份,味精粉1份,白胡椒粉1份,黄芪3份,甘草粉1份,良姜粉1份,白砂糖0.5份,盐4份。
黄芪滩羊肉酱采用以下步骤制得:
将滩羊肉采用绞碎机绞成5目至10目的滩羊肉粒,然后向滩羊肉粒里加入盐进行搅拌,搅拌均匀后将滩羊肉粒倒入腌制罐内进行腌制,腌制0.5小时至1小时;
将辣椒绞碎成辣椒片待用,将生姜、蒜切成末待用,将陈皮、黄芪粉碎待用,将花椒粉、味精粉、白胡椒粉、甘草粉、良姜粉、白砂糖、盐备好待用;
向炒制锅内倒入植物油,待油温达到220摄氏度至240摄氏度时,向锅内将腌制好的滩羊肉粒倒入锅内,炸制6分钟至10分钟,炸制金黄色捞出待用;
向炒制锅内倒入豆瓣酱,炒制1分钟至2分钟;
豆瓣酱炒制1分钟至2分钟以后,继续向炒制锅内倒入备好的辣椒片继续炒制1分钟至2分钟;
炒制锅内加入辣椒片炒制1分钟至2分钟后,将备好的姜末和蒜末倒入炒制锅内,继续炒制1分钟至2分钟;
炒制锅内加入姜末和蒜末炒制1分钟至2分钟后,将炸好的滩羊肉粒倒入炒制锅内,炒制3分钟至6分钟;
炒制锅内加入滩羊肉粒炒制3分钟至6分钟后,向炒制锅内加入备好的黄芪粉、陈皮粉、花椒粉、白胡椒粉、甘草粉、良姜粉倒入炒制锅内继续炒制0.5分钟至1分钟;
最后向炒制锅内加入盐、味精粉和白砂糖炒制0.5分钟至1分钟,黄芪滩羊肉酱制备完成,冷却、计重、包装。
黄芪,黄芪是百姓经常食用的纯天然品,民间流传着“常喝黄芪汤,防病保健康”的顺口溜,意思是说经常用黄芪同琼珍灵芝煎汤或泡水代茶饮,具有良好的防病保健作用;黄芪和人参均属补气良药,人参偏重于大补元气,回阳救逆,常用于虚脱、休克等急症,效果较好;而黄芪则以补虚为主,常用于体衰日久、言语低弱、脉细无力者;有些人一遇天气变化就容易感冒,中医称为“表不固”,可用黄芪来固表,常服黄芪可以避免经常性的感冒。
现代医学研究表明,黄芪有增强机体免疫功能、保肝、利尿、抗衰老、抗应激、降压和较广泛的抗菌作用;能消除实验性肾炎蛋白尿,增强心肌收缩力,调节血糖含量;黄芪不仅能扩张冠状动脉,改善心肌供血,提高免疫功能,而且能够延缓细胞衰老的进程。
甘草,是一种补益中草药,气微,味甜而特殊,功能主治清热解毒,祛痰止咳、脘腹等;甘草含有多种化学成分,主要成分有甘草酸、甘草甙等;甘草的化学组成极为复杂,目前为止从甘草中分离出的化合物有甘草甜素、甘草次酸、甘草甙、异甘草甙、新甘草甙、新异甘草甙、甘草素、异甘草素以及甘草西定、甘草醇、异甘草醇、7-甲基香豆精、伞形花内酯等数十种化合物,但这些成分和数量通常会随甘草的种类、种植区域、采收时间等因素的不同而异;大量的研究表明,甘草甜素和黄酮类物质是甘草中最重要的生理活性物质,主要存在于甘草根表皮以内的部分。
陈皮,气香,味辛而微苦,苦能泄能燥,辛能散,温能和,所以陈皮具有理气健脾、燥湿化痰功效。
本发明提供的黄芪滩羊肉酱,将黄芪和甘草类温补的中药与滩羊肉合理的结合,使滩羊肉酱的营养价值更高,且本发明的滩羊肉为按照清真屠宰规范屠宰的滩羊肉,在制备的过程中没有添加任何料酒和酒类制品,只是合理的添加了陈皮,陈皮的香味和辛、苦味冲淡了滩羊肉的膻味,所以本发明不仅是回族人喜爱的肉酱,也是不喜羊肉的膻味的人所能接受的肉酱。
具体实施方式:
黄芪滩羊肉酱,包括以下原料及原料的重量份:植物油65~75份,滩羊肉8~12份,辣椒18~22份,豆瓣酱3~6份,生姜7~9份,蒜3~6份,陈皮1~2份,花椒粉0.9~1.1份,味精粉0.9~1.1份,白胡椒粉0.9~1.1份,黄芪2.7~3.3份,甘草粉0.9~1.1份,良姜粉0.9~1.1份,白砂糖0.3~0.6份,盐2~6份。
黄芪滩羊肉酱的原料中的滩羊肉为按照清真屠宰规范屠宰的滩羊肉,滩羊肉为肉粒状,肉粒的大小为5目至10目,黄芪滩羊肉酱的原料中的辣椒为绞碎的辣椒片,植物油为胡麻油或菜籽油。
黄芪滩羊肉酱的较佳的原料及原料重量份为:植物油70份,滩羊肉10份,辣椒20份,豆瓣酱5份,生姜8份,蒜5份,陈皮1.5份,花椒粉1份,味精粉1份,白胡椒粉1份,黄芪3份,甘草粉1份,良姜粉1份,白砂糖0.5份,盐4份。
黄芪滩羊肉酱采用以下步骤制得:
将滩羊肉采用绞碎机绞成5目至10目的滩羊肉粒,然后向滩羊肉粒里加入盐进行搅拌,搅拌均匀后将滩羊肉粒倒入腌制罐内进行腌制,腌制0.5小时至1小时;
将辣椒绞碎成辣椒片待用,将生姜、蒜切成末待用,将陈皮、黄芪粉碎待用,将花椒粉、味精粉、白胡椒粉、甘草粉、良姜粉、白砂糖、盐备好待用;
向炒制锅内倒入植物油,待油温达到220摄氏度至240摄氏度时,向锅内将腌制好的滩羊肉粒倒入锅内,炸制6分钟至10分钟,炸制金黄色捞出待用;
向炒制锅内倒入豆瓣酱,炒制1分钟至2分钟;
豆瓣酱炒制1分钟至2分钟以后,继续向炒制锅内倒入备好的辣椒片继续炒制1分钟至2分钟;
炒制锅内加入辣椒片炒制1分钟至2分钟后,将备好的姜末和蒜末倒入炒制锅内,继续炒制1分钟至2分钟;
炒制锅内加入姜末和蒜末炒制1分钟至2分钟后,将炸好的滩羊肉粒倒入炒制锅内,炒制3分钟至6分钟;
炒制锅内加入滩羊肉粒炒制3分钟至6分钟后,向炒制锅内加入备好的黄芪粉、陈皮粉、花椒粉、白胡椒粉、甘草粉、良姜粉倒入炒制锅内继续炒制0.5分钟至1分钟;
最后向炒制锅内加入盐、味精粉和白砂糖炒制0.5分钟至1分钟,黄芪滩羊肉酱制备完成,冷却、计重、包装。
黄芪,黄芪是百姓经常食用的纯天然品,民间流传着“常喝黄芪汤,防病保健康”的顺口溜,意思是说经常用黄芪同琼珍灵芝煎汤或泡水代茶饮,具有良好的防病保健作用;黄芪和人参均属补气良药,人参偏重于大补元气,回阳救逆,常用于虚脱、休克等急症,效果较好;而黄芪则以补虚为主,常用于体衰日久、言语低弱、脉细无力者;有些人一遇天气变化就容易感冒,中医称为“表不固”,可用黄芪来固表,常服黄芪可以避免经常性的感冒。
现代医学研究表明,黄芪有增强机体免疫功能、保肝、利尿、抗衰老、抗应激、降压和较广泛的抗菌作用;能消除实验性肾炎蛋白尿,增强心肌收缩力,调节血糖含量;黄芪不仅能扩张冠状动脉,改善心肌供血,提高免疫功能,而且能够延缓细胞衰老的进程。
甘草,是一种补益中草药,气微,味甜而特殊,功能主治清热解毒,祛痰止咳、脘腹等;甘草含有多种化学成分,主要成分有甘草酸、甘草甙等;甘草的化学组成极为复杂,目前为止从甘草中分离出的化合物有甘草甜素、甘草次酸、甘草甙、异甘草甙、新甘草甙、新异甘草甙、甘草素、异甘草素以及甘草西定、甘草醇、异甘草醇、7-甲基香豆精、伞形花内酯等数十种化合物,但这些成分和数量通常会随甘草的种类、种植区域、采收时间等因素的不同而异;大量的研究表明,甘草甜素和黄酮类物质是甘草中最重要的生理活性物质,主要存在于甘草根表皮以内的部分。
陈皮,气香,味辛而微苦,苦能泄能燥,辛能散,温能和,所以陈皮具有理气健脾、燥湿化痰功效。
感冒或干瘦的人不易多食黄芪滩羊肉酱,春季也不宜多食,腹部胀满病症患者也不宜多食本发明提供的黄芪滩羊肉酱,而且在服用中药大戟、甘遂、芫花期间的病人也不易食用本发明提供的黄芪滩羊肉酱。
本发明提供的黄芪滩羊肉酱,将黄芪和甘草类温补的中药与滩羊肉合理的结合,使滩羊肉酱的营养价值更高,且本发明的滩羊肉为按照清真屠宰规范屠宰的滩羊肉,在制备的过程中没有添加任何料酒和酒类制品,只是合理的添加了陈皮,陈皮的香味和辛、苦味冲淡了滩羊肉的膻味,所以本发明不仅是回族人喜爱的肉酱,也是不喜羊肉的膻味的人所能接受的肉酱。
Claims (4)
1.一种黄芪滩羊肉酱,其特征在于:黄芪滩羊肉酱包括以下原料及原料的重量份:植物油65~75份,滩羊肉8~12份,辣椒18~22份,豆瓣酱3~6份,生姜7~9份,蒜3~6份,陈皮1~2份,花椒粉0.9~1.1份,味精粉0.9~1.1份,白胡椒粉0.9~1.1份,黄芪2.7~3.3份,甘草粉0.9~1.1份,良姜粉0.9~1.1份,白砂糖0.3~0.6份,盐2~6份。
2.如权利要求1所述的黄芪滩羊肉酱,其特征在于:黄芪滩羊肉酱的原料中的滩羊肉为按照清真屠宰规范屠宰的滩羊肉,滩羊肉为肉粒状,肉粒的大小为5目至10目,黄芪滩羊肉酱的原料中的辣椒为绞碎的辣椒片,植物油为胡麻油或菜籽油。
3.如权利要求1所述的黄芪滩羊肉酱,其特征在于:黄芪滩羊肉酱的较佳的原料及原料重量份为:植物油70份,滩羊肉10份,辣椒20份,豆瓣酱5份,生姜8份,蒜5份,陈皮1.5份,花椒粉1份,味精粉1份,白胡椒粉1份,黄芪3份,甘草粉1份,良姜粉1份,白砂糖0.5份,盐4份。
4.如权利要求1所述的黄芪滩羊肉酱,其特征在于:黄芪滩羊肉酱采用以下步骤制得:
将滩羊肉采用绞碎机绞成5目至10目的滩羊肉粒,然后向滩羊肉粒里加入盐进行搅拌,搅拌均匀后将滩羊肉粒倒入腌制罐内进行腌制,腌制0.5小时至1小时;
将辣椒绞碎成辣椒片待用,将生姜、蒜切成末待用,将陈皮、黄芪粉碎待用,将花椒粉、味精粉、白胡椒粉、甘草粉、良姜粉、白砂糖、盐备好待用;
向炒制锅内倒入植物油,待油温达到220摄氏度至240摄氏度时,向锅内将腌制好的滩羊肉粒倒入锅内,炸制6分钟至10分钟,炸制金黄色捞出待用;
向炒制锅内倒入豆瓣酱,炒制1分钟至2分钟;
豆瓣酱炒制1分钟至2分钟以后,继续向炒制锅内倒入备好的辣椒片继续炒制1分钟至2分钟;
炒制锅内加入辣椒片炒制1分钟至2分钟后,将备好的姜末和蒜末倒入炒制锅内,继续炒制1分钟至2分钟;
炒制锅内加入姜末和蒜末炒制1分钟至2分钟后,将炸好的滩羊肉粒倒入炒制锅内,炒制3分钟至6分钟;
炒制锅内加入滩羊肉粒炒制3分钟至6分钟后,向炒制锅内加入备好的黄芪粉、陈皮粉、花椒粉、白胡椒粉、甘草粉、良姜粉倒入炒制锅内继续炒制0.5分钟至1分钟;
最后向炒制锅内加入盐、味精粉和白砂糖炒制0.5分钟至1分钟,黄芪滩羊肉酱制备完成,冷却、计重、包装。
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CN111567789A (zh) * | 2020-05-29 | 2020-08-25 | 江苏美鑫食品科技有限公司 | 一种羊肉酱 |
CN112189833A (zh) * | 2020-11-09 | 2021-01-08 | 习水县黔道食品科技有限公司 | 一种羊肉酱的加工工艺 |
CN113068819A (zh) * | 2021-04-26 | 2021-07-06 | 贵州君安食品开发有限公司 | 一种羊肉辣椒酱的制备方法及其加工设备 |
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