CN104187533B - 一种养生牛肉汤调味料及其加工方法 - Google Patents
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Abstract
本发明公开了一种养生牛肉汤调味料及其加工方法，其由下述重量份的原料制成：蒲公英10-12、葵花籽仁10-15、牛肉颗粒12-20、干贝8-12、榴莲核8-12、蚕蛹8-12、黑豆泥15-30、芦荟粒5-8、金钱草0.2-0.3、甜叶菊0.2-0.4、黄精0.2-0.3、薰衣草0.2-0.3、酸枣叶0.2-0.3、食盐10-15、料酒5-8、桑葚酒20-30、薏仁油适量、黑蒜营养液8-10。本发明制得的养生牛肉汤调味料，添加蚕蛹、干贝等营养成分，丰富营养同时，提高养生保健功能，与多种有益中药成分协同作用，具有滋阴健脾、健胃生津、宁心安神等功能，口感醇厚且柔和鲜美，风味浓郁，极具营养和健康养生价值。
Description
技术领域
本发明涉及一种养生牛肉汤调味料及其加工方法，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养生牛肉汤调味料及其加工方法，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：
一种养生牛肉汤调味料，是由下述重量份的原料制成：
蒲公英10-12、葵花籽仁10-15、牛肉颗粒12-20、干贝8-12、榴莲核8-12、蚕蛹8-12、黑豆泥15-30、芦荟粒5-8、金钱草0.2-0.3、甜叶菊0.2-0.4、黄精0.2-0.3、薰衣草0.2-0.3、酸枣叶0.2-0.3、食盐10-15、料酒5-8、桑葚酒20-30、薏仁油适量、黑蒜营养液8-10；
所述的黑蒜营养液由以下重量份的原料制成：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。
所述的养生牛肉汤调味料的加工方法，包括以下步骤：
(1)、将鲜嫩蒲公英放入开水漂烫1-2分钟，捞出冲洗冷却冻干粉碎，得蒲公英粉；将葵花籽仁、榴莲核洗净加入黑蒜营养液焖蒸至液汁收干，加适量清水磨制成浆，得营养浆；
(2)、将鲜活蚕蛹放入清水煮透，捞出冷却剪开去除内脏，将干贝洗净泡发，分别在营养浆中滚裹均匀，放入熟薏仁油锅煎炸至酥脆，捞出沥干余油，烘干研磨成粉，得鲜酥粉；
(3)、将金钱草、甜叶菊、黄精、薰衣草、酸枣叶加8-10倍水煎煮1-2小时，过滤去渣，滤液浓缩至膏状，得保健膏；
(4)、将牛肉颗粒与食盐、料酒滚揉均匀，腌制1-2小时，入笼焖蒸至酒汁收干，与桑葚酒、保健膏一起入锅，熬煮稠烂，加入蒲公英粉及其他剩余原料及适量清水打制成浆，焖蒸至糊状，冷冻干燥研磨成粉，与鲜酥粉混合均匀，分袋、包装，即得。
本发明的有益效果：
本发明制得的养生牛肉汤调味料，添加蚕蛹、干贝等营养成分，丰富营养同时，提高养生保健功能，与多种有益中药成分协同作用，具有滋阴健脾、健胃生津、宁心安神等功能，口感醇厚且柔和鲜美，风味浓郁，极具营养和健康养生价值。
具体实施方式
一种养生牛肉汤调味料，是由下述重量(斤)的原料制成：
蒲公英12、葵花籽仁15、牛肉颗粒20、干贝12、榴莲核12、蚕蛹12、黑豆泥30、芦荟粒8、金钱草0.3、甜叶菊0.4、黄精0.3、薰衣草0.3、酸枣叶0.3、食盐15、料酒8、桑葚酒30、薏仁油适量、黑蒜营养液10；
所述的黑蒜营养液由以下重量(斤)的原料制成：黑蒜40、海参肽1、枣叶茶10、可可粉3、胶原蛋白5、瓜拉纳粉4、北虫草3、干巴菌4、黑枸杞5、菊芋6、玫瑰果8、乌饭子6、石榴酒适量；
所述的黑蒜营养液的加工方法为：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20倍石榴酒中浸泡12天，过滤去渣，得石榴药酒；b、将枣叶茶加适量水提取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。
所述的养生牛肉汤调味料的加工方法，包括以下步骤：
(1)、将鲜嫩蒲公英放入开水漂烫2分钟，捞出冲洗冷却冻干粉碎，得蒲公英粉；将葵花籽仁、榴莲核洗净加入黑蒜营养液焖蒸至液汁收干，加适量清水磨制成浆，得营养浆；
(2)、将鲜活蚕蛹放入清水煮透，捞出冷却剪开去除内脏，将干贝洗净泡发，分别在营养浆中滚裹均匀，放入熟薏仁油锅煎炸至酥脆，捞出沥干余油，烘干研磨成粉，得鲜酥粉；
(3)、将金钱草、甜叶菊、黄精、薰衣草、酸枣叶加1倍水煎煮2小时，过滤去渣，滤液浓缩至膏状，得保健膏；
(4)、将牛肉颗粒与食盐、料酒滚揉均匀，腌制2小时，入笼焖蒸至酒汁收干，与桑葚酒、保健膏一起入锅，熬煮稠烂，加入蒲公英粉及其他剩余原料及适量清水打制成浆，焖蒸至糊状，冷冻干燥研磨成粉，与鲜酥粉混合均匀，分袋、包装，即得。
Claims (2)
1.一种养生牛肉汤调味料，其特征在于，是由下述重量份的原料制成：
蒲公英10-12、葵花籽仁10-15、牛肉颗粒12-20、干贝8-12、榴莲核8-12、蚕蛹8-12、黑豆泥15-30、芦荟粒5-8、金钱草0.2-0.3、甜叶菊0.2-0.4、黄精0.2-0.3、薰衣草0.2-0.3、酸枣叶0.2-0.3、食盐10-15、料酒5-8、桑葚酒20-30、薏仁油适量、黑蒜营养液8-10；
所述的黑蒜营养液由以下重量份的原料制成：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所述的养生牛肉汤调味料的加工方法，其特征在于包括以下步骤：
(1)、将鲜嫩蒲公英放入开水漂烫1-2分钟，捞出冲洗冷却冻干粉碎，得蒲公英粉；将葵花籽仁、榴莲核洗净加入黑蒜营养液焖蒸至液汁收干，加适量清水磨制成浆，得营养浆；
(2)、将鲜活蚕蛹放入清水煮透，捞出冷却剪开去除内脏，将干贝洗净泡发，分别在营养浆中滚裹均匀，放入熟薏仁油锅煎炸至酥脆，捞出沥干余油，烘干研磨成粉，得鲜酥粉；
(3)、将金钱草、甜叶菊、黄精、薰衣草、酸枣叶加8-10倍水煎煮1-2小时，过滤去渣，滤液浓缩至膏状，得保健膏；
(4)、将牛肉颗粒与食盐、料酒滚揉均匀，腌制1-2小时，入笼焖蒸至酒汁收干，与桑葚酒、保健膏一起入锅，熬煮稠烂，加入蒲公英粉及其他剩余原料及适量清水打制成浆，焖蒸至糊状，冷冻干燥研磨成粉，与鲜酥粉混合均匀，分袋、包装，即得。
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| CN104997081A (zh) * | 2015-06-24 | 2015-10-28 | 淮南市牛肉汤研究所 | 一种牛肉汤用提鲜粉及其制作工艺 |
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| CN103689541A (zh) * | 2013-12-04 | 2014-04-02 | 丁于萍 | 一种香辣牛肉酱及其制备方法 |
| CN103719804A (zh) * | 2013-12-18 | 2014-04-16 | 芜湖中路实业有限责任公司 | 一种牛肉末辣酱及其加工方法 |
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