CN104172052A - 一种孜然羊排风味调味粉及其加工方法 - Google Patents
一种孜然羊排风味调味粉及其加工方法 Download PDFInfo
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Abstract
本发明公开了一种孜然羊排风味调味粉及其加工方法,其由下述的原料制成:香椿嫩叶、山茶油适量、芹菜籽粉、孜然、羊肉、虾壳粉、海带微粉、诃子叶、荆芥、钙果叶、杜仲雄花、凤头姜粉末、食盐、酱油粉、冰糖粉、山楂酱、孜然油脂、料酒、黑蒜营养液。本发明制得的孜然羊排风味调味粉,融合羊排、孜然烧烤风味,香浓细腻,咸甜适宜,风味独特,营养丰富,适用于休闲小食品、羊羔肉和烧烤等领域,配伍合理,增进食欲促进消化同时,能够补钙健骨,有益人体健康。
Description
技术领域
本发明涉及一种孜然羊排风味调味粉及其加工方法,属于食品加工技术领域。
背景技术
调味品在饮食、烹饪和食品加工中广泛应用,用于改善食物的味道并具有去腥、除膻、解腻、增香、增鲜等作用的产品,能增加菜肴的色、香、味,促进食欲,有益于人体健康的辅助食品。传统的调味料主要以盐、醋、酱油、糖等单一品种为主,而随着行业的发展,调味品呈现出明显向着产品多样化,复合天然化、营养健康化方向发展的趋势。
发明内容
本发明的目的在于提供一种孜然羊排风味调味粉及其加工方法,迎合更多消费者的需要。
为实现上述目的,本发明采用的技术方案如下:
一种孜然羊排风味调味粉,是由下述重量份的原料制成:
香椿嫩叶8-10、山茶油适量、芹菜籽粉0.5-1、孜然0.5-1、羊肉15-20、虾壳粉5-8、海带微粉6-8、诃子叶0.2-0.3、荆芥0.2-0.3、钙果叶0.2-0.3、杜仲雄花0.2-0.3、凤头姜粉末8-10、食盐40-50、酱油粉4-8、冰糖粉3-5、山楂酱10-20、孜然油脂0.4-0.6、料酒20-30、黑蒜营养液8-12;
所述的黑蒜营养液由以下重量份的原料组成:黑蒜20-40、海参肽1-2、枣叶茶5-10、可可粉2-4、胶原蛋白3-5、瓜拉纳粉2-4、北虫草1-3、干巴菌3-5、黑枸杞3-5、菊芋4-6、玫瑰果5-8、乌饭子4-6、石榴酒适量;
所述的黑蒜营养液的的加工方法为:a、将北虫草、干巴菌、黑枸杞、菊芋、玫瑰果、乌饭子除杂洗净冷冻破碎至10-20目,加入10-20倍石榴酒中浸泡10-15天,过滤去渣,得石榴药酒;b、将枣叶茶加适量水提取2-3次,合并提取液,加入黑蒜,煮至熟香,碾磨成浆,压滤后,滤渣加适量石榴药酒再次成浆,压滤去渣,合并滤液,与石榴药酒及其他剩余原料混合均匀,即得。
所述的孜然羊排风味调味粉的加工方法,包括以下步骤:
(1)、将香椿嫩叶淖水1-2分钟,捞出放入淡盐水中冷却后,磨制成浆香椿浆泥,将羊肉除杂切块,加清水煮开,去除血水、杂物,捞出冲洗干净切制成片状,与加入凤头姜粉末、冰糖粉、孜然油脂、黑蒜营养液、料酒滚揉均匀,入笼蒸至汁液收干,绞制成糜,与香椿浆泥、山楂酱、虾壳粉、海带微粉、食盐揉拌均匀,压制、切片,得羊肉面片;
(2)、将诃子叶、荆芥、钙果、杜仲雄花加6-10倍水煎煮1-2小时,过滤去渣,滤液喷雾干燥,得保健粉;
(3)、将芹菜籽粉、孜然干炒出香,再精磨至80-100目,均匀涂洒至羊肉面片表面,放入山茶油锅内翻煎至熟,捞出放入烤箱烘干,研磨成粉,与保健粉混合均匀,分袋、包装,即得。
本发明的有益效果:
本发明制得的孜然羊排风味调味粉,融合羊排、孜然烧烤风味,香浓细腻,咸甜适宜,风味独特,营养丰富,适用于休闲小食品、羊羔肉和烧烤等领域, 配伍合理,增进食欲促进消化同时,能够补钙健骨,有益人体健康。
具体实施方式
一种孜然羊排风味调味粉,是由下述重量(斤)的原料制成:
香椿嫩叶10、山茶油适量、芹菜籽粉1、孜然1、羊肉20、虾壳粉6、海带微粉8、诃子叶0.3、荆芥0.3、钙果叶0.3、杜仲雄花0.3、凤头姜粉末10、食盐50、酱油粉8、冰糖粉5、山楂酱20、孜然油脂0.6、料酒30、黑蒜营养液12;
所述的黑蒜营养液由以下重量(斤)的原料组成:黑蒜40、海参肽2、枣叶茶8、可可粉3、胶原蛋白5、瓜拉纳粉4、北虫草3、干巴菌5、黑枸杞5、菊芋6、玫瑰果6、乌饭子4、石榴酒适量;
所述的黑蒜营养液的的加工方法为:a、将北虫草、干巴菌、黑枸杞、菊芋、玫瑰果、乌饭子除杂洗净冷冻破碎至20目,加入18倍石榴酒中浸泡15天,过滤去渣,得石榴药酒;b、将枣叶茶加适量水提取2次,合并提取液,加入黑蒜,煮至熟香,碾磨成浆,压滤后,滤渣加适量石榴药酒再次成浆,压滤去渣,合并滤液,与石榴药酒及其他剩余原料混合均匀,即得。
所述的孜然羊排风味调味粉的加工方法,包括以下步骤:
(1)、将香椿嫩叶淖水2分钟,捞出放入淡盐水中冷却后,磨制成浆香椿浆泥,将羊肉除杂切块,加清水煮开,去除血水、杂物,捞出冲洗干净切制成片状,与加入凤头姜粉末、冰糖粉、孜然油脂、黑蒜营养液、料酒滚揉均匀,入笼蒸至汁液收干,绞制成糜,与香椿浆泥、山楂酱、虾壳粉、海带微粉、食盐揉拌均匀,压制、切片,得羊肉面片;
(2)、将诃子叶、荆芥、钙果、杜仲雄花加10倍水煎煮2小时,过滤去渣,滤液喷雾干燥,得保健粉;
(3)、将芹菜籽粉、孜然干炒出香,再精磨至100目,均匀涂洒至羊肉面片表面,放入山茶油锅内翻煎至熟,捞出放入烤箱烘干,研磨成粉,与保健粉混合均匀,分袋、包装,即得。
Claims (2)
1.一种孜然羊排风味调味粉,其特征在于,是由下述重量份的原料制成:
香椿嫩叶8-10、山茶油适量、芹菜籽粉0.5-1、孜然0.5-1、羊肉15-20、虾壳粉5-8、海带微粉6-8、诃子叶0.2-0.3、荆芥0.2-0.3、钙果叶0.2-0.3、杜仲雄花0.2-0.3、凤头姜粉末8-10、食盐40-50、酱油粉4-8、冰糖粉3-5、山楂酱10-20、孜然油脂0.4-0.6、料酒20-30、黑蒜营养液8-12;
所述的黑蒜营养液由以下重量份的原料组成:黑蒜20-40、海参肽1-2、枣叶茶5-10、可可粉2-4、胶原蛋白3-5、瓜拉纳粉2-4、北虫草1-3、干巴菌3-5、黑枸杞3-5、菊芋4-6、玫瑰果5-8、乌饭子4-6、石榴酒适量;
所述的黑蒜营养液的的加工方法为:a、将北虫草、干巴菌、黑枸杞、菊芋、玫瑰果、乌饭子除杂洗净冷冻破碎至10-20目,加入10-20倍石榴酒中浸泡10-15天,过滤去渣,得石榴药酒;b、将枣叶茶加适量水提取2-3次,合并提取液,加入黑蒜,煮至熟香,碾磨成浆,压滤后,滤渣加适量石榴药酒再次成浆,压滤去渣,合并滤液,与石榴药酒及其他剩余原料混合均匀,即得。
2.一种如权利要求1所述的孜然羊排风味调味粉的加工方法,其特征在于包括以下步骤:
(1)、将香椿嫩叶淖水1-2分钟,捞出放入淡盐水中冷却后,磨制成浆香椿浆泥,将羊肉除杂切块,加清水煮开,去除血水、杂物,捞出冲洗干净切制成片状,与加入凤头姜粉末、冰糖粉、孜然油脂、黑蒜营养液、料酒滚揉均匀,入笼蒸至汁液收干,绞制成糜,与香椿浆泥、山楂酱、虾壳粉、海带微粉、食盐揉拌均匀,压制、切片,得羊肉面片;
(2)、将诃子叶、荆芥、钙果、杜仲雄花加6-10倍水煎煮1-2小时,过滤去渣,滤液喷雾干燥,得保健粉;
(3)、将芹菜籽粉、孜然干炒出香,再精磨至80-100目,均匀涂洒至羊肉面片表面,放入山茶油锅内翻煎至熟,捞出放入烤箱烘干,研磨成粉,与保健粉混合均匀,分袋、包装,即得。
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