CN104172211A - 一种赤豆牛肉粒 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
一种赤豆牛肉粒,由以下重量份原料制成:牛肉300-320、鲈鱼肉200-220、赤豆80-90、麦麸20-30、红糖75-100、米酒60-70、香醋50-60、生姜末40-50、八角粉10-15等;本发明公开了一种赤豆牛肉粒,有丰富的营养和膳食纤维,党参、甘草、豆蔻、西兰花籽等提取物有很好的行气暖胃、消食除寒等的功效,适合体寒胃寒的人食用。
Description
技术领域
本发明主要涉及肉类及其制备技术领域,尤其涉及一种赤豆牛肉粒。
背景技术
肉食品是人们日常获取蛋白质的主要来源,关系着人们的身体健康,人们最常食用的是自己烹煮的肉食,很不方便,特别是对工作学习忙碌的人群来说,特别不便利,经过生加工的肉食,有很好的口感、丰富的营养,且携带方便,开袋即食。
发明内容
本发明为了弥补已有技术的缺陷,提供一种赤豆牛肉粒及其制备方法。
本发明是通过以下技术方案实现的:一种赤豆牛肉粒,由以下重量份原料制成:牛肉300-320、鲈鱼肉200-220、赤豆80-90、麦麸20-30、红糖75-100、米酒60-70、香醋50-60、生姜末40-50、八角粉10-15、花椒末15-20、0.02-0.03%茶多酚60-70、龟苓膏20-30、党参5-7、甘草6-8、豆蔻6-8、西兰花籽4-5、草果4-6、荏叶3-4、白蒿根3-4、植物乳杆菌6-8、发酵乳杆菌4-5、营养助剂10-15、食盐适量、水适量:
营养助剂由以下重量份原料制成:柑橙花苞6-8、鸭跖草4-6、冬瓜皮4-6、菠萝叶3-5、茶花花粉10-12、红曲米粉20-25、雪梨50-60、草莓60-70、水适量:
营养助剂的制备方法:(1)将柑橙花苞、鸭跖草、冬瓜皮、菠萝叶用5-8倍量的水提取,得到提取物备用;
(2)将雪梨、草莓洗净,取其果肉,用荷叶包好放入锅中焖蒸20-30分钟,去掉荷叶,将剩余物与提取物混合放入榨汁机中,榨汁,再喷雾干燥,得到粉;将粉与茶花花粉、红曲米粉混匀即可。
一种赤豆牛肉粒的制备方法,包括以下步骤:
(1)将牛肉、鲈鱼肉洗净,搅碎后放入容器中,加米酒、香醋、生姜末、八角粉、花椒末、茶多酚,搅拌均匀后腌制3-4天;
(2)将赤豆、麦麸洗净,放入锅中,炒熟后,碾磨成粉,得到红豆麦麸粉备用;
(3)将牛肉、红糖、红豆麦麸粉混合放入发酵瓶中,添加植物乳杆菌和发酵乳杆菌,在40-42℃条件下发酵5-6天,取发酵产物蒸熟备用;
(4)将党参、甘草、豆蔻、西兰花籽、草果、荏叶、白蒿根用5-9倍量的水提取,得到提取物备用;
(5)将发酵产物、龟苓膏、营养助剂、食盐、提取物混合,搅拌均匀后倒入模具中压实,切粒后包装即可。
本发明的优点是:本发明公开了一种赤豆牛肉粒,有丰富的营养和膳食纤维,党参、甘草、豆蔻、西兰花籽等提取物有很好的行气暖胃、消食除寒等的功效,适合体寒胃寒的人食用。
具体实施方式
一种赤豆牛肉粒,由以下重量份(Kg)原料制成:牛肉300、鲈鱼肉200、赤豆80、麦麸20、红糖75、米酒60、香醋50、生姜末40、八角粉10、花椒末15、0.02%茶多酚60、龟苓膏20、党参5、甘草6、豆蔻6、西兰花籽4、草果4、荏叶3、白蒿根3、植物乳杆菌6、发酵乳杆菌4、营养助剂10、食盐适量、水适量:
营养助剂由以下重量份(Kg)原料制成:柑橙花苞6、鸭跖草4、冬瓜皮4、菠萝叶3、茶花花粉10、红曲米粉20、雪梨50、草莓60、水适量:
营养助剂的制备方法:(1)将柑橙花苞、鸭跖草、冬瓜皮、菠萝叶用5倍量的水提取,得到提取物备用;
(2)将雪梨、草莓洗净,取其果肉,用荷叶包好放入锅中焖蒸20分钟,去掉荷叶,将剩余物与提取物混合放入榨汁机中,榨汁,再喷雾干燥,得到粉;将粉与茶花花粉、红曲米粉混匀即可。
一种赤豆牛肉粒的制备方法,包括以下步骤:
(1)将牛肉、鲈鱼肉洗净,搅碎后放入容器中,加米酒、香醋、生姜末、八角粉、花椒末、茶多酚,搅拌均匀后腌制3-4天;
(2)将赤豆、麦麸洗净,放入锅中,炒熟后,碾磨成粉,得到红豆麦麸粉备用;
(3)将牛肉、红糖、红豆麦麸粉混合放入发酵瓶中,添加植物乳杆菌和发酵乳杆菌,在40-42℃条件下发酵5-6天,取发酵产物蒸熟备用;
(4)将党参、甘草、豆蔻、西兰花籽、草果、荏叶、白蒿根用5-9倍量的水提取,得到提取物备用;
(5)将发酵产物、龟苓膏、营养助剂、食盐、提取物混合,搅拌均匀后倒入模具中压实,切粒后包装即可。
Claims (2)
1.一种赤豆牛肉粒,其特征在于,由以下重量份原料制成:牛肉300-320、鲈鱼肉200-220、赤豆80-90、麦麸20-30、红糖75-100、米酒60-70、香醋50-60、生姜末40-50、八角粉10-15、花椒末15-20、0.02-0.03%茶多酚60-70、龟苓膏20-30、党参5-7、甘草6-8、豆蔻6-8、西兰花籽4-5、草果4-6、荏叶3-4、白蒿根3-4、植物乳杆菌6-8、发酵乳杆菌4-5、营养助剂10-15、食盐适量、水适量:
所述营养助剂由以下重量份原料制成:柑橙花苞6-8、鸭跖草4-6、冬瓜皮4-6、菠萝叶3-5、茶花花粉10-12、红曲米粉20-25、雪梨50-60、草莓60-70、水适量:
所述营养助剂的制备方法:(1)将柑橙花苞、鸭跖草、冬瓜皮、菠萝叶用5-8倍量的水提取,得到提取物备用;
(2)将雪梨、草莓洗净,取其果肉,用荷叶包好放入锅中焖蒸20-30分钟,去掉荷叶,将剩余物与提取物混合放入榨汁机中,榨汁,再喷雾干燥,得到粉;将粉与茶花花粉、红曲米粉混匀即可。
2.如权利要求1所述的一种赤豆牛肉粒的制备方法,其特征在于,包括以下步骤:
(1)将牛肉、鲈鱼肉洗净,搅碎后放入容器中,加米酒、香醋、生姜末、八角粉、花椒末、茶多酚,搅拌均匀后腌制3-4天;
(2)将赤豆、麦麸洗净,放入锅中,炒熟后,碾磨成粉,得到红豆麦麸粉备用;
(3)将牛肉、红糖、红豆麦麸粉混合放入发酵瓶中,添加植物乳杆菌和发酵乳杆菌,在40-42℃条件下发酵5-6天,取发酵产物蒸熟备用;
(4)将党参、甘草、豆蔻、西兰花籽、草果、荏叶、白蒿根用5-9倍量的水提取,得到提取物备用;
(5)将发酵产物、龟苓膏、营养助剂、食盐、提取物混合,搅拌均匀后倒入模具中压实,切粒后包装即可。
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Cited By (2)
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CN105475863A (zh) * | 2015-12-29 | 2016-04-13 | 张祖红 | 一种促进消化的牛肉粒及其制备方法 |
CN110024963A (zh) * | 2019-05-06 | 2019-07-19 | 四川农业大学 | 一种高膳食纤维低热量的粗粮牛肉粒及其制备方法 |
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