CN104305232A - 一种麻辣卤牛肉及其制备方法 - Google Patents
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Abstract
一种麻辣卤牛肉及其制备方法,其特征在于由下列重量份的原料制成:牛肉250-260、泡椒15-19、猪血8-9、蚕豆20-22、米饭30-35、冰糖5-6、草莓10-11、木耳30-34、沙拉酱7-8、香葱10-12、花生油3-4、山楂核1-2、枳实2-2.4、陈皮1.4-1.6、甘草2.5-3、鸡爪参1-2、毛稔根1.2-1.5、酒糟10-11、面粉70-75、木鱼石粉8-10、荷叶适量、香料9-10、营养保健液35-40。本发明的牛肉经绞碎,与泡椒、猪血等重组后,香辣可口,搭配多种中药具有开胃的效果,其中猪血还提高了铁元素的含量,再经由酒糟、木鱼石粉、面粉包裹烤制加工后,酒味及木鱼石粉中的微量元素渗入其中,使得本发明风味独特,营养丰富。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种麻辣卤牛肉及其制备方法。
背景技术
食品工业的发展直接影响人民的营养健康水平,随着现代城市化步伐的加快,亚健康问题日益突出。长期服用药品不但起不到理想的疗效,还会使健康进一步受损。因此,如何通过饮食达到健康保健功效日益引起人们的重视。而卤牛肉风味佳而广受喜爱,但其大多营养成分单一,不具保健功效,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种麻辣卤牛肉及其制备方法,本发明具有香味浓郁、营养丰富的特点。
本发明所采用的技术方案是:
一种麻辣卤牛肉,其特征在于由以下重量份的原料制成:
牛肉250-260、泡椒15-19、猪血8-9、蚕豆20-22、米饭30-35、冰糖5-6、草莓10-11、木耳30-34、沙拉酱7-8、香葱10-12、花生油3-4、山楂核1-2、枳实2-2.4、陈皮1.4-1.6、甘草2.5-3、鸡爪参1-2、毛稔根1.2-1.5、酒糟10-11、面粉70-75、木鱼石粉8-10、荷叶适量、香料9-10、营养保健液35-40;
所述香料由下列重量份的原料制成:八角6-8、茴香8-9、桂皮4-5、胡椒7-8、桂花5-7、薄荷叶4-5、柠檬草5-6;
制备方法为:将所有物料入油锅大火炸1-2分钟后捞出、沥干、粉碎,即得;
所述营养保健液由下列重量份的原料制成:蛤蜊8-9、白醋3-4、啤酒5-6、泥鳅9-10、南瓜28-30、冬笋25-30、复合风味蛋白酶0.15-0.2;
制备方法为:取南瓜去皮瓤、冬笋去壳,榨汁,得蔬菜汁;将泥鳅剖腹去杂,与蛤蜊混合,加蔬菜汁打浆,在50-55℃下加入复合风味蛋白酶,水解3-4小时,然后与剩余物料混合,大火煮沸,即得。
所述的麻辣卤牛肉的制备方法,其特征在于包括以下步骤:
(1)将山楂核、枳实、陈皮、甘草、鸡爪参、毛稔根加5-6倍的水文火煎煮40-50分钟,过滤分离,得药液和药渣;
(2)将蚕豆入开水锅中大火煮30-40分钟后取出、去皮,与米饭混合碾成泥状;
(3)将牛肉加药液腌渍60-70分钟后与泡椒混合绞碎,然后与步骤(2)所得物料及猪血混合送入斩拌机,斩拌10-15分钟后出料,送入模具中压实,隔水大火蒸15-20分钟后脱模;
(4)将药渣烘干后粉碎,然后与酒糟、面粉、木鱼石粉混合,加水揉成团,得面团;将步骤(3)所得物料用荷叶包好,然后包裹上面团,放置于刷有油的烤盘上,送入烤箱,在170-180℃下烤制30-35分钟后出料,将面团、荷叶剥去;
(5)将草莓榨汁,得草莓汁;将木耳、香葱、沙拉酱、花生油混合入锅,大火炒香,然后加入草莓汁、步骤(4)所得物料及剩余物料,加4-5倍的水大火煮至沸腾,然后改用小火焖煮30-35分钟,即得。
本发明中的鸡爪参为百合科植物钝叶算盘七的根及根茎,毛稔根为野牡丹科植物毛稔的根。
本发明的有益效果为:
本发明的牛肉经绞碎,与泡椒、猪血等重组后,香辣可口,搭配多种中药具有开胃的效果,其中猪血还提高了铁元素的含量,再经由酒糟、木鱼石粉、面粉包裹烤制加工后,酒味及木鱼石粉中的微量元素渗入其中,使得本发明风味独特,营养丰富。
具体实施方式
一种麻辣卤牛肉,其特征在于由以下重量份(公斤)的原料制成:
牛肉250、泡椒15、猪血8、蚕豆20、米饭30、冰糖5、草莓10、木耳30、沙拉酱7、香葱10、花生油3、山楂核1、枳实2、陈皮1.4、甘草2.5、鸡爪参1、毛稔根1.2、酒糟10、面粉70、木鱼石粉8、荷叶适量、香料9、营养保健液35;
所述香料由下列重量份(公斤)的原料制成:八角6、茴香8、桂皮4、胡椒7、桂花5、薄荷叶4、柠檬草5;
制备方法为:将所有物料入油锅大火炸1-2分钟后捞出、沥干、粉碎,即得;
所述营养保健液由下列重量份(公斤)的原料制成:蛤蜊8、白醋3、啤酒5、泥鳅9、南瓜28、冬笋25、复合风味蛋白酶0.15;
制备方法为:取南瓜去皮瓤、冬笋去壳,榨汁,得蔬菜汁;将泥鳅剖腹去杂,与蛤蜊混合,加蔬菜汁打浆,在50-55℃下加入复合风味蛋白酶,水解3-4小时,然后与剩余物料混合,大火煮沸,即得。
所述的麻辣卤牛肉的制备方法,包括以下步骤:
(1)将山楂核、枳实、陈皮、甘草、鸡爪参、毛稔根加5-6倍的水文火煎煮40-50分钟,过滤分离,得药液和药渣;
(2)将蚕豆入开水锅中大火煮30-40分钟后取出、去皮,与米饭混合碾成泥状;
(3)将牛肉加药液腌渍60-70分钟后与泡椒混合绞碎,然后与步骤(2)所得物料及猪血混合送入斩拌机,斩拌10-15分钟后出料,送入模具中压实,隔水大火蒸15-20分钟后脱模;
(4)将药渣烘干后粉碎,然后与酒糟、面粉、木鱼石粉混合,加水揉成团,得面团;将步骤(3)所得物料用荷叶包好,然后包裹上面团,放置于刷有油的烤盘上,送入烤箱,在170-180℃下烤制30-35分钟后出料,将面团、荷叶剥去;
(5)将草莓榨汁,得草莓汁;将木耳、香葱、沙拉酱、花生油混合入锅,大火炒香,然后加入草莓汁、步骤(4)所得物料及剩余物料,加4-5倍的水大火煮至沸腾,然后改用小火焖煮30-35分钟,即得。
Claims (2)
1.一种麻辣卤牛肉,其特征在于由以下重量份的原料制成:
牛肉250-260、泡椒15-19、猪血8-9、蚕豆20-22、米饭30-35、冰糖5-6、草莓10-11、木耳30-34、沙拉酱7-8、香葱10-12、花生油3-4、山楂核1-2、枳实2-2.4、陈皮1.4-1.6、甘草2.5-3、鸡爪参1-2、毛稔根1.2-1.5、酒糟10-11、面粉70-75、木鱼石粉8-10、荷叶适量、香料9-10、营养保健液35-40;
所述香料由下列重量份的原料制成:八角6-8、茴香8-9、桂皮4-5、胡椒7-8、桂花5-7、薄荷叶4-5、柠檬草5-6;
制备方法为:将所有物料入油锅大火炸1-2分钟后捞出、沥干、粉碎,即得;
所述营养保健液由下列重量份的原料制成:蛤蜊8-9、白醋3-4、啤酒5-6、泥鳅9-10、南瓜28-30、冬笋25-30、复合风味蛋白酶0.15-0.2;
制备方法为:取南瓜去皮瓤、冬笋去壳,榨汁,得蔬菜汁;将泥鳅剖腹去杂,与蛤蜊混合,加蔬菜汁打浆,在50-55℃下加入复合风味蛋白酶,水解3-4小时,然后与剩余物料混合,大火煮沸,即得。
2.根据权利要求1所述的麻辣卤牛肉的制备方法,其特征在于包括以下步骤:
(1)将山楂核、枳实、陈皮、甘草、鸡爪参、毛稔根加5-6倍的水文火煎煮40-50分钟,过滤分离,得药液和药渣;
(2)将蚕豆入开水锅中大火煮30-40分钟后取出、去皮,与米饭混合碾成泥状;
(3)将牛肉加药液腌渍60-70分钟后与泡椒混合绞碎,然后与步骤(2)所得物料及猪血混合送入斩拌机,斩拌10-15分钟后出料,送入模具中压实,隔水大火蒸15-20分钟后脱模;
(4)将药渣烘干后粉碎,然后与酒糟、面粉、木鱼石粉混合,加水揉成团,得面团;将步骤(3)所得物料用荷叶包好,然后包裹上面团,放置于刷有油的烤盘上,送入烤箱,在170-180℃下烤制30-35分钟后出料,将面团、荷叶剥去;
(5)将草莓榨汁,得草莓汁;将木耳、香葱、沙拉酱、花生油混合入锅,大火炒香,然后加入草莓汁、步骤(4)所得物料及剩余物料,加4-5倍的水大火煮至沸腾,然后改用小火焖煮30-35分钟,即得。
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