CN104286888A - 一种爽口香薰卤牛肉及其制备方法 - Google Patents
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Abstract
一种爽口香薰卤牛肉,其特征在于由以下重量份的原料制成:牛肉600-700、川芎1-1.3、猫须草1-1.2、荜茇0.8-1、百日菊1-2、制首乌1-2、玫瑰露酒10-15、槟榔花1-1.2、全麦粉10-15、橄榄油3-4、哈密瓜5-6、枸杞4-5、草果5-6、肉豆蔻2-3、五加皮2-3、八角3-4、花椒3-4、陈皮2-3、小茴香1-2、桂皮2-3、黄连1-2、干红椒5-6、营养添加剂5-6;本发明的卤牛肉色泽诱人,食味甜美,味鲜而不腻,其中所添加的玫瑰露酒可以疏肝理气、和胃止痛,橄榄油可促进血液循环且又美容作用,此外,本发明在加工过程中添加了多种中草药,具有清热祛湿、排石利水、健胃止咳的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种卤制品,尤其涉及一种爽口香薰卤牛肉。
背景技术
卤制品是中国的传统食品,其主要特点是成品都是熟的,可以直接食用,产品口感丰富,风味独特;随着生活水平的提高,人们对食品的理解不仅在于吃饱,好吃,更多的是在追求一种健康状态,所以在享受美食的同时也给身体带来健康效益是现实人们所共享的目标。
发明内容
本发明克服了现有技术中的不足,提供了一种爽口香薰卤牛肉。
本发明所采用的技术方案是:
一种爽口香薰卤牛肉,其特征在于由以下重量份的原料制成:
牛肉600-700、川芎1-1.3、猫须草1-1.2、荜茇0.8-1、百日菊1-2、制首乌1-2、玫瑰露酒10-15、槟榔花1-1.2、全麦粉10-15、橄榄油3-4、哈密瓜5-6、枸杞4-5、草果5-6、肉豆蔻2-3、五加皮2-3、八角3-4、花椒3-4、陈皮2-3、小茴香1-2、桂皮2-3、黄连1-2、干红椒5-6、营养添加剂5-6;
所述营养添加剂由下列重量份的原料制成:瓦楞子0.8-1、葶苈子1-1.1、康仙花1.2-1.4、玉竹、0.9-1.2、蔓越莓3-4、虾皮4-5、莲子2-3、马齿苋4-5、驴骨10-15、青豆3-4;
制备方法为:(1)将玉竹、瓦楞子、葶苈子、康仙花加4-5倍的水大火煎煮1-2小时,压滤去渣,得营养液;将青豆、虾皮一起放入清水中浸泡3-4小时备用;
(2)取蔓越莓、马齿苋洗净切碎后混合榨汁得鲜果汁;将驴骨和莲子入锅加5-6倍水大火熬煮7-8小时后取出驴骨,将浸泡后的青豆和虾皮倒入驴骨莲子汤内再加入鲜果汁及营养液后混合打浆,将所得浆液喷雾干燥成粉末即得。
2、根据权利要求1所述的爽口香薰卤牛肉的制备方法,其特征在于包括以下步骤:
(1)将川芎、猫须草、荜茇、百日菊、制首乌、枸杞、槟榔花加5-6倍的水文火煎煮1-2小时,过滤除渣,得中药液;
(2)取牛肉洗净后切成十厘米见方的块体,将全麦粉均匀涂抹在牛肉块表面,再在外层浇上橄榄油,将玫瑰露酒烧热,上方透过蒸网搁置处理好的牛肉块熏制20-30分钟得香薰牛肉块;
(3)取肉豆蔻、五加皮、八角、花椒、陈皮、小茴香、桂皮、黄连、干红椒加4-5倍水小火煎煮2-3小时后过滤去渣得卤料汤;取哈密瓜、草果去皮混合榨汁得果汁;
(4)将香薰牛肉块、中药液、卤料汤及剩余各原料充分混合入锅后加清水至完全覆盖住牛肉块,大火烧沸后改用文火保持沸腾,卤制时间为50-60分钟,期间保持水量适合且每十分钟翻动一次牛肉块;
(5)取出卤制好的牛肉块切成片状,表面浇上步骤(3)所得果汁后在0-4℃下冷藏2-3小时即得。
本发明的有益效果为:
本发明的卤牛肉色泽诱人,食味甜美,味鲜而不腻,其中所添加的玫瑰露酒可以疏肝理气、和胃止痛,橄榄油可促进血液循环且又美容作用,此外,本发明在加工过程中添加了多种中草药,具有清热祛湿、排石利水、健胃止咳的功效。
具体实施方式
一种爽口香薰卤牛肉,其特征在于由以下重量份(公斤)的原料制成:
牛肉600、川芎1、猫须草1、荜茇0.8、百日菊1、制首乌1、玫瑰露酒10、槟榔花1、全麦粉10、橄榄油3、哈密瓜5、枸杞4、草果5、肉豆蔻2、五加皮2、八角3、花椒3、陈皮2、小茴香1、桂皮2、黄连1、干红椒5、营养添加剂5;
所述营养添加剂由下列重量份的原料制成:瓦楞子0.8、葶苈子1、康仙花1.2、玉竹、0.9、蔓越莓3、虾皮4、莲子2、马齿苋4、驴骨10、青豆3;
制备方法为:(1)将玉竹、瓦楞子、葶苈子、康仙花加4倍的水大火煎煮1小时,压滤去渣,得营养液;将青豆、虾皮一起放入清水中浸泡3小时备用;
(2)取蔓越莓、马齿苋洗净切碎后混合榨汁得鲜果汁;将驴骨和莲子入锅加5倍水大火熬煮7小时后取出驴骨,将浸泡后的青豆和虾皮倒入驴骨莲子汤内再加入鲜果汁及营养液后混合打浆,将所得浆液喷雾干燥成粉末即得。
2、根据权利要求1所述的爽口香薰卤牛肉的制备方法,其特征在于包括以下步骤:
(1)将川芎、猫须草、荜茇、百日菊、制首乌、枸杞、槟榔花加5倍的水文火煎煮1小时,过滤除渣,得中药液;
(2)取牛肉洗净后切成十厘米见方的块体,将全麦粉均匀涂抹在牛肉块表面,再在外层浇上橄榄油,将玫瑰露酒烧热,上方透过蒸网搁置处理好的牛肉块熏制20分钟得香薰牛肉块;
(3)取肉豆蔻、五加皮、八角、花椒、陈皮、小茴香、桂皮、黄连、干红椒加4倍水小火煎煮2小时后过滤去渣得卤料汤;取哈密瓜、草果去皮混合榨汁得果汁;
(4)将香薰牛肉块、中药液、卤料汤及剩余各原料充分混合入锅后加清水至完全覆盖住牛肉块,大火烧沸后改用文火保持沸腾,卤制时间为50分钟,期间保持水量适合且每十分钟翻动一次牛肉块;
(5)取出卤制好的牛肉块切成片状,表面浇上步骤(3)所得果汁后在0-4℃下冷藏2小时即得。
Claims (2)
1.一种爽口香薰卤牛肉,其特征在于由以下重量份的原料制成:
牛肉600-700、川芎1-1.3、猫须草1-1.2、荜茇0.8-1、百日菊1-2、制首乌1-2、玫瑰露酒10-15、槟榔花1-1.2、全麦粉10-15、橄榄油3-4、哈密瓜5-6、枸杞4-5、草果5-6、肉豆蔻2-3、五加皮2-3、八角3-4、花椒3-4、陈皮2-3、小茴香1-2、桂皮2-3、黄连1-2、干红椒5-6、营养添加剂5-6;
所述营养添加剂由下列重量份的原料制成:瓦楞子0.8-1、葶苈子1-1.1、康仙花1.2-1.4、玉竹、0.9-1.2、蔓越莓3-4、虾皮4-5、莲子2-3、马齿苋4-5、驴骨10-15、青豆3-4;
制备方法为:(1)将玉竹、瓦楞子、葶苈子、康仙花加4-5倍的水大火煎煮1-2小时,压滤去渣,得营养液;将青豆、虾皮一起放入清水中浸泡3-4小时备用;
(2)取蔓越莓、马齿苋洗净切碎后混合榨汁得鲜果汁;将驴骨和莲子入锅加5-6倍水大火熬煮7-8小时后取出驴骨,将浸泡后的青豆和虾皮倒入驴骨莲子汤内再加入鲜果汁及营养液后混合打浆,将所得浆液喷雾干燥成粉末即得。
2.根据权利要求1所述的爽口香薰卤牛肉的制备方法,其特征在于包括以下步骤:
(1)将川芎、猫须草、荜茇、百日菊、制首乌、枸杞、槟榔花加5-6倍的水文火煎煮1-2小时,过滤除渣,得中药液;
(2)取牛肉洗净后切成十厘米见方的块体,将全麦粉均匀涂抹在牛肉块表面,再在外层浇上橄榄油,将玫瑰露酒烧热,上方透过蒸网搁置处理好的牛肉块熏制20-30分钟得香薰牛肉块;
(3)取肉豆蔻、五加皮、八角、花椒、陈皮、小茴香、桂皮、黄连、干红椒加4-5倍水小火煎煮2-3小时后过滤去渣得卤料汤;取哈密瓜、草果去皮混合榨汁得果汁;
(4)将香薰牛肉块、中药液、卤料汤及剩余各原料充分混合入锅后加清水至完全覆盖住牛肉块,大火烧沸后改用文火保持沸腾,卤制时间为50-60分钟,期间保持水量适合且每十分钟翻动一次牛肉块;
(5)取出卤制好的牛肉块切成片状,表面浇上步骤(3)所得果汁后在0-4℃下冷藏2-3小时即得。
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CN106690099A (zh) * | 2016-12-30 | 2017-05-24 | 安徽省麦浪食品有限公司 | 一种酱香牛尾 |
CN108294250A (zh) * | 2018-03-08 | 2018-07-20 | 安徽悠之优味食品有限公司 | 一种香味牛肚的制作方法 |
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CN106690099A (zh) * | 2016-12-30 | 2017-05-24 | 安徽省麦浪食品有限公司 | 一种酱香牛尾 |
CN108294250A (zh) * | 2018-03-08 | 2018-07-20 | 安徽悠之优味食品有限公司 | 一种香味牛肚的制作方法 |
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