CN103948003B - 一种杂粮牛肉酱及其制备方法 - Google Patents
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Abstract
一种杂粮牛肉酱及其制备方法,其特征在于由下列重量份的原料制成:牛肉80-90、葛根0.8-1、玳玳花1-1.2、柠条花0.7-0.8、荔枝壳1.1-1.3、人参叶0.5-0.7、肉穗草0.9-1、楤木叶0.8-0.9、乌鸡肉4-5、蚕豆20-25、大米18-20、黄米20-23、甜面酱500-550、梨子25-27、茄子30-35、黄瓜32-33、花生油6-7、冰糖12-13、椰蓉10-12、虾仁10-12、营养添加剂8-9。本发明的牛肉酱口感好,在加工过程中不仅保持了牛肉的营养和风味,同时还融入了大米、黄米等杂粮的清香,配合梨子、茄子等果蔬,使得本发明的营养全面均衡,此外,本发明还添加了多种中草药,具有降压、行气宽中、养阴平肝、补气益肺、利水消肿的功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种杂粮牛肉酱及其制备方法。
背景技术
酱是以豆类、小麦粉、水果、肉类等物为主要原料加工而成的糊状调味品,多用于烹调菜肴。目前,市场上销售的酱的种类繁多,但其只具有单一的调味功能,而不具有保健功能,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种杂粮牛肉酱及其制备方法,本发明具有香郁可口,营养健康的特点。
本发明所采用的技术方案是:
一种杂粮牛肉酱,其特征在于由以下重量份的原料制成:
牛肉80-90、葛根0.8-1、玳玳花1-1.2、柠条花0.7-0.8、荔枝壳1.1-1.3、人参叶0.5-0.7、肉穗草0.9-1、楤木叶0.8-0.9、乌鸡肉4-5、蚕豆20-25、大米18-20、黄米20-23、甜面酱500-550、梨子25-27、茄子30-35、黄瓜32-33、花生油6-7、冰糖12-13、椰蓉10-12、虾仁10-12、营养添加剂8-9;
所述营养添加剂由下列重量份原料制成:大枣1-1.5、莲子芯0.8-1、白术1.1-1.3、冬虫夏草0.8-0.9、牛奶11-12、番茄4-5、土豆50-55;
制备方法为:(1)将大枣、莲子芯、白术、冬虫夏草加牛奶大火煮沸,过滤除渣,收集滤液;
(2)取番茄果肉,加步骤(1)所得物料打浆,过滤除渣,得番茄奶;
(3)将土豆去皮、切块,送入蒸锅大火蒸熟后取出捣成泥,加入番茄奶,在60-70℃下焖制15-18分钟后出料,烘干后研成粉末,即得。
所述的杂粮牛肉酱的制备方法,其特征在于包括以下步骤:
(1)将葛根、玳玳花、柠条花、荔枝壳、人参叶、肉穗草、楤木叶与乌鸡肉混合入锅,加3-4倍的水小火熬煮25-30分钟,过滤除渣,得保健乌鸡汤;
(2)将蚕豆、大米、黄米倒入锅中,加4-5倍的水,大火煮沸后起锅,将所得物料打成浆液,与甜面酱混合,小火熬稠;
(3)取梨子、茄子、黄瓜果肉,切成丁,与保健乌鸡汤混合拌匀,送入烘箱,待含水量降至7-8%时出料,得脱水果蔬丁;将花生油倒入锅中,大火加热,待油烧至六成熟时倒入冰糖,小火加热搅拌,待冰糖完全融化时倒入脱水果蔬丁,翻炒4-5分钟后出料;
(4)将牛肉、虾仁混合绞碎,送入蒸锅大火蒸熟后取出,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
本发明中的肉穗草为野牡丹科植物肉穗草的全草,楤木叶为五加科植物楤木的嫩叶。
本发明的有益效果为:
本发明的牛肉酱口感好,在加工过程中不仅保持了牛肉的营养和风味,同时还融入了大米、黄米等杂粮的清香,配合梨子、茄子等果蔬,使得本发明的营养全面均衡,此外,本发明还添加了多种中草药,其中葛根可降压、玳玳花可行气宽中、柠条花可养阴平肝、人参叶可补气益肺、楤木叶可利水消肿,经常食用本发明可达到强健身体的功效。
具体实施方式
一种杂粮牛肉酱,其特征在于由以下重量份(公斤)的原料制成:
牛肉80、葛根0.8、玳玳花1、柠条花0.8、荔枝壳1.3、人参叶0.7、肉穗草0.9、楤木叶0.9、乌鸡肉5、蚕豆25、大米20、黄米20、甜面酱550、梨子27、茄子30、黄瓜33、花生油7、冰糖12、椰蓉12、虾仁12、营养添加剂9;
所述营养添加剂由下列重量份(公斤)原料制成:大枣1.5、莲子芯0.8、白术1.3、冬虫夏草0.9、牛奶12、番茄4、土豆55;
制备方法为:(1)将大枣、莲子芯、白术、冬虫夏草加牛奶大火煮沸,过滤除渣,收集滤液;
(2)取番茄果肉,加步骤(1)所得物料打浆,过滤除渣,得番茄奶;
(3)将土豆去皮、切块,送入蒸锅大火蒸熟后取出捣成泥,加入番茄奶,在60-70℃下焖制15-18分钟后出料,烘干后研成粉末,即得。
所述的杂粮牛肉酱的制备方法,包括以下步骤:
(1)将葛根、玳玳花、柠条花、荔枝壳、人参叶、肉穗草、楤木叶与乌鸡肉混合入锅,加3-4倍的水小火熬煮25-30分钟,过滤除渣,得保健乌鸡汤;
(2)将蚕豆、大米、黄米倒入锅中,加4-5倍的水,大火煮沸后起锅,将所得物料打成浆液,与甜面酱混合,小火熬稠;
(3)取梨子、茄子、黄瓜果肉,切成丁,与保健乌鸡汤混合拌匀,送入烘箱,待含水量降至7-8%时出料,得脱水果蔬丁;将花生油倒入锅中,大火加热,待油烧至六成熟时倒入冰糖,小火加热搅拌,待冰糖完全融化时倒入脱水果蔬丁,翻炒4-5分钟后出料;
(4)将牛肉、虾仁混合绞碎,送入蒸锅大火蒸熟后取出,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
Claims (2)
1.一种杂粮牛肉酱,其特征在于由以下重量份的原料制成:
牛肉80-90、葛根0.8-1、玳玳花1-1.2、柠条花0.7-0.8、荔枝壳1.1-1.3、人参叶0.5-0.7、肉穗草0.9-1、楤木叶0.8-0.9、乌鸡肉4-5、蚕豆20-25、大米18-20、黄米20-23、甜面酱500-550、梨子25-27、茄子30-35、黄瓜32-33、花生油6-7、冰糖12-13、椰蓉10-12、虾仁10-12、营养添加剂8-9;
所述营养添加剂由下列重量份原料制成:大枣1-1.5、莲子芯0.8-1、白术1.1-1.3、冬虫夏草0.8-0.9、牛奶11-12、番茄4-5、土豆50-55;
制备方法为:(1)将大枣、莲子芯、白术、冬虫夏草加牛奶大火煮沸,过滤除渣,收集滤液;
(2)取番茄果肉,加步骤(1)所得物料打浆,过滤除渣,得番茄奶;
(3)将土豆去皮、切块,送入蒸锅大火蒸熟后取出捣成泥,加入番茄奶,在60-70℃下焖制15-18分钟后出料,烘干后研成粉末,即得。
2.根据权利要求1所述的杂粮牛肉酱的制备方法,其特征在于包括以下步骤:
(1)将葛根、玳玳花、柠条花、荔枝壳、人参叶、肉穗草、楤木叶与乌鸡肉混合入锅,加3-4倍的水小火熬煮25-30分钟,过滤除渣,得保健乌鸡汤;
(2)将蚕豆、大米、黄米倒入锅中,加4-5倍的水,大火煮沸后起锅,将所得物料打成浆液,与甜面酱混合,小火熬稠;
(3)取梨子、茄子、黄瓜果肉,切成丁,与保健乌鸡汤混合拌匀,送入烘箱,待含水量降至7-8%时出料,得脱水果蔬丁;将花生油倒入锅中,大火加热,待油烧至六成熟时倒入冰糖,小火加热搅拌,待冰糖完全融化时倒入脱水果蔬丁,翻炒4-5分钟后出料;
(4)将牛肉、虾仁混合绞碎,送入蒸锅大火蒸熟后取出,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
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CN111955713A (zh) * | 2020-08-03 | 2020-11-20 | 张海涛 | 一种古方草本粗粮酱及其制备方法 |
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CN1218641A (zh) * | 1997-11-29 | 1999-06-09 | 曾爱民 | 一种茄辣牛肉酱干及其制造工艺 |
CN103284197A (zh) * | 2013-04-23 | 2013-09-11 | 安徽省石台县七井山食品有限公司 | 一种含葛根粉的牛肉火腿及其制备方法 |
CN103404900A (zh) * | 2013-07-03 | 2013-11-27 | 马鞍山雨润百瑞食品有限公司 | 一种补肾速冻牛肉丸及其制作方法 |
CN103431360A (zh) * | 2013-07-19 | 2013-12-11 | 宫中林 | 一种牛肉辣酱及其制备方法 |
CN103519198A (zh) * | 2013-09-07 | 2014-01-22 | 五河县亿家念食品有限公司 | 一种益肾黑豆酱牛肉 |
CN103549540A (zh) * | 2013-11-07 | 2014-02-05 | 合肥昊康食品贸易有限责任公司 | 一种牛肉酱香瓜子仁及其制备方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN1218641A (zh) * | 1997-11-29 | 1999-06-09 | 曾爱民 | 一种茄辣牛肉酱干及其制造工艺 |
CN103284197A (zh) * | 2013-04-23 | 2013-09-11 | 安徽省石台县七井山食品有限公司 | 一种含葛根粉的牛肉火腿及其制备方法 |
CN103404900A (zh) * | 2013-07-03 | 2013-11-27 | 马鞍山雨润百瑞食品有限公司 | 一种补肾速冻牛肉丸及其制作方法 |
CN103431360A (zh) * | 2013-07-19 | 2013-12-11 | 宫中林 | 一种牛肉辣酱及其制备方法 |
CN103519198A (zh) * | 2013-09-07 | 2014-01-22 | 五河县亿家念食品有限公司 | 一种益肾黑豆酱牛肉 |
CN103549540A (zh) * | 2013-11-07 | 2014-02-05 | 合肥昊康食品贸易有限责任公司 | 一种牛肉酱香瓜子仁及其制备方法 |
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