CN104172213A - 一种富含胶原蛋白的牛肉粒 - Google Patents
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Abstract
一种富含胶原蛋白的牛肉粒,由以下重量份原料制成:牛肉350-360、土豆80-90、猪皮100-120、芦笋40-50、燕麦50-60、木瓜果肉55-60、青梅汁300-350、冰糖70-80等;本发明公开了一种富含胶原蛋白的牛肉粒的制备工艺,能够补充胶原蛋白、蛋白质等营养物质,人们进入中年以后,皮肤渐渐失去弹性、光泽,需要及时补充胶原蛋白、排除身体毒素,本发明的牛肉粒,添加猪皮,补充胶原蛋白,芦笋及薏仁、牛蒡子、干姜炮、藿香等提取物,能促进人体肠内食物残渣迅速排出,达到排毒效果。
Description
技术领域
本发明主要涉及及其制备技术领域,尤其涉及一种富含胶原蛋白的牛肉粒。
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,提供一种富含胶原蛋白的牛肉粒及其制备方法。
本发明是通过以下技术方案实现的:一种富含胶原蛋白的牛肉粒,由以下重量份原料制成:牛肉350-360、土豆80-90、猪皮100-120、芦笋40-50、燕麦50-60、木瓜果肉55-60、青梅汁300-350、冰糖70-80、植脂末40-50、薏仁8-10、牛蒡子5-7、干姜炮4-6、藿香5-6、天冬4-5、苦瓜籽4-5、麒麟菜2-3、植物乳杆菌5-6、发酵乳杆菌3-4、食盐适量、味精适量、营养助剂10-12、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。
一种富含胶原蛋白的牛肉粒的制备方法,包括以下步骤:
(1)将土豆洗净、去皮,煮熟后混合牛肉搅碎,至于发酵瓶中,添加植物乳杆菌和发酵乳杆菌,在40-42℃条件下发酵3-5天,得发酵土豆牛肉备用;
(2)将猪皮、芦笋洗净搅碎;混合洗净的燕麦一起放入锅中,加青梅汁、冰糖,煮沸后用小火煮烂,再将锅中所有物料取出打成浆液,再加热浓缩,胶原蛋白酱;
(3)将薏仁、牛蒡子、干姜炮、藿香、天冬、苦瓜籽、麒麟菜用5-8倍量的水提取,得到提取物备用;
(4)将发酵土豆牛肉、胶原蛋白酱、提取物、原料中除水外的剩余物混合,搅拌均匀送入模具中压实成型,再烤熟切粒即可。
本发明的优点是:本发明公开了一种富含胶原蛋白的牛肉粒的制备工艺,能够补充胶原蛋白、蛋白质等营养物质,人们进入中年以后,皮肤渐渐失去弹性、光泽,需要及时补充胶原蛋白、排除身体毒素,本发明的牛肉粒,添加猪皮,补充胶原蛋白,芦笋及薏仁、牛蒡子、干姜炮、藿香等提取物,能促进人体肠内食物残渣迅速排出,达到排毒效果。
具体实施方式
一种富含胶原蛋白的牛肉粒,由以下重量份(Kg)原料制成:牛肉350、土豆80、猪皮100、芦笋40、燕麦50、木瓜果肉55、青梅汁300、冰糖70、植脂末40、薏仁8、牛蒡子5、干姜炮4、藿香5、天冬4、苦瓜籽4、麒麟菜2、植物乳杆菌5、发酵乳杆菌3、食盐适量、味精适量、营养助剂10、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。
一种富含胶原蛋白的牛肉粒的制备方法,包括以下步骤:
(1)将土豆洗净、去皮,煮熟后混合牛肉搅碎,至于发酵瓶中,添加植物乳杆菌和发酵乳杆菌,在42℃条件下发酵5天,得发酵土豆牛肉备用;
(2)将猪皮、芦笋洗净搅碎;混合洗净的燕麦一起放入锅中,加青梅汁、冰糖,煮沸后用小火煮烂,再将锅中所有物料取出打成浆液,再加热浓缩,胶原蛋白酱;
(3)将薏仁、牛蒡子、干姜炮、藿香、天冬、苦瓜籽、麒麟菜用5倍量的水提取,得到提取物备用;
(4)将发酵土豆牛肉、胶原蛋白酱、提取物、原料中除水外的剩余物混合,搅拌均匀送入模具中压实成型,再烤熟切粒即可。
Claims (2)
1.一种富含胶原蛋白的牛肉粒,其特征在于,由以下重量份原料制成:牛肉350-360、土豆80-90、猪皮100-120、芦笋40-50、燕麦50-60、木瓜果肉55-60、青梅汁300-350、冰糖70-80、植脂末40-50、薏仁8-10、牛蒡子5-7、干姜炮4-6、藿香5-6、天冬4-5、苦瓜籽4-5、麒麟菜2-3、植物乳杆菌5-6、发酵乳杆菌3-4、食盐适量、味精适量、营养助剂10-12、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所述的一种富含胶原蛋白的牛肉粒的制备方法,其特征在于,包括以下步骤:
(1)将土豆洗净、去皮,煮熟后混合牛肉搅碎,至于发酵瓶中,添加植物乳杆菌和发酵乳杆菌,在40-42℃条件下发酵3-5天,得发酵土豆牛肉备用;
(2)将猪皮、芦笋洗净搅碎;混合洗净的燕麦一起放入锅中,加青梅汁、冰糖,煮沸后用小火煮烂,再将锅中所有物料取出打成浆液,再加热浓缩,胶原蛋白酱;
(3)将薏仁、牛蒡子、干姜炮、藿香、天冬、苦瓜籽、麒麟菜用5-8倍量的水提取,得到提取物备用;
(4)将发酵土豆牛肉、胶原蛋白酱、提取物、原料中除水外的剩余物混合,搅拌均匀送入模具中压实成型,再烤熟切粒即可。
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Cited By (2)
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CN105595201A (zh) * | 2015-12-28 | 2016-05-25 | 张祖红 | 一种蟹黄牛肉粒及其制备方法 |
CN105831606A (zh) * | 2016-04-14 | 2016-08-10 | 旌德县马家溪生态农业开发有限公司 | 一种即食牛肉粒 |
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CN105595201A (zh) * | 2015-12-28 | 2016-05-25 | 张祖红 | 一种蟹黄牛肉粒及其制备方法 |
CN105831606A (zh) * | 2016-04-14 | 2016-08-10 | 旌德县马家溪生态农业开发有限公司 | 一种即食牛肉粒 |
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