CN104223131A - 一种红薯牛肉粒 - Google Patents

一种红薯牛肉粒 Download PDF

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CN104223131A
CN104223131A CN201410316461.XA CN201410316461A CN104223131A CN 104223131 A CN104223131 A CN 104223131A CN 201410316461 A CN201410316461 A CN 201410316461A CN 104223131 A CN104223131 A CN 104223131A
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ipomoea batatas
beef granules
sweet potato
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望正光
张文泉
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望月�
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ANHUI GUANGZHENG FOOD Co Ltd
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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
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • 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
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

一种红薯牛肉粒，由以下重量份原料制成：牛肉350-360、鸡肉100-120、醋栗果酱80-100、红薯80-100、黄桃汁110-120、橄榄果45-50、苦丁茶8-10、百合5-7、莲子心5-7、珊瑚菜4-6等；本发明公开了一种红薯牛肉粒及其制备工艺，红薯富含碳水化合物、膳食纤维、胡萝卜素等，美味营养，醋栗有降压降脂的作用，苦丁茶、百合、莲子心、珊瑚菜等提取物，有镇咳祛痰、清热解毒功效，很适合中老年人食用。

Description

一种红薯牛肉粒
技术领域
    本发明主要涉及肉类及其制备技术领域，尤其涉及一种红薯牛肉粒。
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，提供一种红薯牛肉粒及其制备方法。
本发明是通过以下技术方案实现的：一种红薯牛肉粒，由以下重量份原料制成：牛肉350-360、鸡肉100-120、醋栗果酱80-100、红薯80-100、黄桃汁110-120、橄榄果45-50、苦丁茶8-10、百合5-7、莲子心5-7、珊瑚菜4-6、欧石楠4-5、荷叶灰5-7、火炭母2-3、篱栏子2-3、植物乳杆菌5-7、发酵乳杆菌3-4、孜然粉适量、食盐适量、白糖适量、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。
一种红薯牛肉粒的制备方法，包括以下步骤：
（1）将牛肉、鸡肉洗净，搅碎后混合醋栗果酱放入锅中，加适量水，加热至水分吸干，将其取出放入发酵瓶中，冷却至40-43℃，加植物乳杆菌、发酵乳杆菌，保持温度发酵3-5天，得到发酵醋栗肉备用；
（2）将红薯洗净去皮，橄榄果去核，切块后放入锅中，加黄桃汁，加热，待红薯、橄榄果烂熟，将其搅匀，继续加热，得到红薯橄榄泥备用；
（3）将苦丁茶、百合、莲子心、珊瑚菜、欧石楠、荷叶灰、火炭母、篱栏子用5-9倍量的水提取，得到提取物备用；
（4）将发酵醋栗肉、红薯橄榄泥、提取物与原料中剩余物混合，拌匀后送入模具中烘干压实，切粒即可。
本发明的优点是：本发明公开了一种红薯牛肉粒及其制备工艺，红薯富含碳水化合物、膳食纤维、胡萝卜素等，美味营养，醋栗有降压降脂的作用，苦丁茶、百合、莲子心、珊瑚菜等提取物，有镇咳祛痰、清热解毒功效，很适合中老年人食用。
具体实施方式
一种红薯牛肉粒，由以下重量份（Kg）原料制成：牛肉350、鸡肉100、醋栗果酱80红薯80、黄桃汁110-120、橄榄果45、苦丁茶8、百合5、莲子心5、珊瑚菜4、欧石楠4、荷叶灰5、火炭母2、篱栏子2、植物乳杆菌5、发酵乳杆菌3、孜然粉适量、食盐适量、白糖适量、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。
一种红薯牛肉粒的制备方法，包括以下步骤：
（1）将牛肉、鸡肉洗净，搅碎后混合醋栗果酱放入锅中，加适量水，加热至水分吸干，将其取出放入发酵瓶中，冷却至40℃，加植物乳杆菌、发酵乳杆菌，保持温度发酵3天，得到发酵醋栗肉备用；
（2）将红薯洗净去皮，橄榄果去核，切块后放入锅中，加黄桃汁，加热，待红薯、橄榄果烂熟，将其搅匀，继续加热，得到红薯橄榄泥备用；
（3）将苦丁茶、百合、莲子心、珊瑚菜、欧石楠、荷叶灰、火炭母、篱栏子用5倍量的水提取，得到提取物备用；
（4）将发酵醋栗肉、红薯橄榄泥、提取物与原料中剩余物混合，拌匀后送入模具中烘干压实，切粒即可。

Claims (2)

1.一种红薯牛肉粒，其特征在于，由以下重量份原料制成：牛肉350-360、鸡肉100-120、醋栗果酱80-100软化血管、降低血脂、血压、红薯80-100、黄桃汁110-120、橄榄果45-50、苦丁茶8-10、百合5-7、莲子心5-7、珊瑚菜4-6镇咳祛痰、欧石楠4-5、荷叶灰5-7、火炭母2-3、篱栏子2-3、植物乳杆菌5-7、发酵乳杆菌3-4、孜然粉适量、食盐适量、白糖适量、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所述的一种红薯牛肉粒的制备方法，其特征在于，包括以下步骤：
（1）将牛肉、鸡肉洗净，搅碎后混合醋栗果酱放入锅中，加适量水，加热至水分吸干，将其取出放入发酵瓶中，冷却至40-43℃，加植物乳杆菌、发酵乳杆菌，保持温度发酵3-5天，得到发酵醋栗肉备用；
（2）将红薯洗净去皮，橄榄果去核，切块后放入锅中，加黄桃汁，加热，待红薯、橄榄果烂熟，将其搅匀，继续加热，得到红薯橄榄泥备用；
（3）将苦丁茶、百合、莲子心、珊瑚菜、欧石楠、荷叶灰、火炭母、篱栏子用5-9倍量的水提取，得到提取物备用；
（4）将发酵醋栗肉、红薯橄榄泥、提取物与原料中剩余物混合，拌匀后送入模具中烘干压实，切粒即可。
CN201410316461.XA 2014-07-05 2014-07-05 一种红薯牛肉粒 Pending CN104223131A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105105159A (zh) * 2015-08-20 2015-12-02 西北民族大学 一种草莓风味的清真发酵风干牦牛肉及其制备方法
CN107853602A (zh) * 2017-12-23 2018-03-30 安徽光正食品有限公司 一种营养保健牛掌肉的加工方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102987435A (zh) * 2012-11-13 2013-03-27 西华大学 嫩化发酵多功能复合发酵粉剂的制备方法及制备发酵型牦牛肉粒的方法
CN103330222A (zh) * 2013-07-17 2013-10-02 孙逊 一种牛肉粒及其制作方法
CN103504350A (zh) * 2013-09-07 2014-01-15 五河县亿家念食品有限公司 一种玉米汁泡牛肉

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102987435A (zh) * 2012-11-13 2013-03-27 西华大学 嫩化发酵多功能复合发酵粉剂的制备方法及制备发酵型牦牛肉粒的方法
CN103330222A (zh) * 2013-07-17 2013-10-02 孙逊 一种牛肉粒及其制作方法
CN103504350A (zh) * 2013-09-07 2014-01-15 五河县亿家念食品有限公司 一种玉米汁泡牛肉

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105105159A (zh) * 2015-08-20 2015-12-02 西北民族大学 一种草莓风味的清真发酵风干牦牛肉及其制备方法
CN107853602A (zh) * 2017-12-23 2018-03-30 安徽光正食品有限公司 一种营养保健牛掌肉的加工方法

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Application publication date: 20141224