CN104366560A - 酱香牛肉片及其加工方法 - Google Patents
酱香牛肉片及其加工方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明公开了一种酱香牛肉片及其加工方法，其由以下重量份的原料制成：牛肉400-500、玉米须超微粉8-15、葡萄干15-20、香椿20-40、胡椒粉6-10、鸡冠花2-3、垂盆草1-2、蚕豆茎1-2、郁李仁1-2、香兰叶1-2、沙茶酱20-40、姜汁8-10、葱白粉6-10、米醋20-30、食盐10-15、橄榄油10-20、营养保健液适量。本发明制得的酱香牛肉片，酱香浓郁，香辣可口，风味独特营养丰富均衡，保健价值高，能够促进消化吸收，增强机体免疫功能，增进食欲，添加多种清热解毒有益成分，降低辛辣食品上火不利影响，配伍合理，工艺简单易行，食用方便，适合各种人群食用。
Description
技术领域
本发明涉及一种酱香牛肉片及其加工方法，属于食品加工技术领域。
背景技术
肉类制品是人们日常生活中必须的食品，肉的种类很多，现在我们大家普遍食用的有猪肉、羊肉、牛肉等，品种比较单调，而且新鲜的肉类保存时间比较短。肉干是将肉类腌制加工得到，因其易保存、食用方便，深受人们的喜爱，但传统肉干，由于原料单一，不能满足人们对肉干食品的风味性、特色性、营养性的综合要求，一种营养物质丰富、保健价值高、口感好、风味独特的肉干制品，急需开发生产，满足市场需求。
发明内容
本发明的目的在于提供一种营养物质丰富、保健价值高、口感好、风味独特的酱香牛肉片及其加工方法，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：
一种酱香牛肉片，是由以下重量份的原料组成：
牛肉400-500、玉米须超微粉8-15、葡萄干15-20、香椿20-40、胡椒粉6-10、鸡冠花2-3、垂盆草1-2、蚕豆茎1-2、郁李仁1-2、香兰叶1-2、沙茶酱20-40、姜汁8-10、葱白粉6-10、米醋20-30、食盐10-15、橄榄油10-20、营养保健液适量；
所述的营养保健液由以下重量份的原料组成：马黛茶10-20、洋菊花8-10、菟丝子3-5、灵芝孢子粉3-5、党参4-6、五味子6-8、香蜂花5-8、沙棘油20-30、香菇多糖1-2、蜂王浆10-15、益生菌1-2、米酒200-250；
所述的营养调味剂的的制备方法为：
a、将洋菊花、菟丝子、党参、五味子、香蜂花除杂洗净后烘干，超微粉碎，与灵芝孢子粉一并倒入米酒中，搅拌均匀，密封静置7-10天，液渣分离，滤渣加3-5倍水煎煮，过滤去渣，滤液浓缩至膏状，与浸泡液混合均匀，得药酒；
b、将马黛茶加2-3次水浸提，每次加水量为茶重的8-12倍，在85-92℃下浸提5-10分钟，过滤合并滤液，得马黛茶汁；
c、将药酒、马黛茶汁与其他剩余原料搅拌均匀，即得。
所述的酱香牛肉片的加工方法，包括以下步骤：
（1）、将香椿除杂洗净，淖水漂烫1-3分钟，捞出放入水中冷却，捞出晾至干软，与干软香椿重量的0.5-1倍的营养保健液揉拌均匀，密封腌制3-5天，捞出香椿，入笼蒸制熟香，碾压成泥，得醇香椿泥；
（2）、将牛肉除杂切块洗净，与食盐、米醋揉拌均匀，放入打通一端竹节的新鲜竹筒内，倒入牛肉块重量的20-40%营养保健液，浸润均匀后封口腌制8-12天，将竹筒入锅隔水煮至2-3小时，倒出过筛，得牛肉块；
（3）、将鸡冠花、垂盆草、蚕豆茎、郁李仁、香兰叶加水煎煮，过滤去渣，滤液喷雾干燥，得保健粉；
（4）、将牛肉块绞制成糜，与醇香椿泥、保健粉及其他剩余原料滚揉均匀，经压制、切片，放入烘箱烘制干香，即可。
上述的营养保健液中，马黛茶富含196种活性元素，11种多酚类物质，以及多种人体所需的氨基酸与不饱和脂肪酸，并独有绿源酸、芸香甙等营养成分，能松弛平滑肌、改善呼吸、保护心肌、增加胆汁分泌、利尿通便、清除胆固醇、改善血液循环、抗氧化、抗过敏、促进自身组织修复与内稳态调节；具有预防单纯性肥胖、高脂血症、慢性疲劳综合症、抑郁症、坏血病、胃溃疡、缺铁性贫血等多种用途；还添加多种有益中药成分，具有健脾补肾、养肝明目、补益肺气、健胃消食、抗菌、抗疲劳的功效，增强免疫***的机能，促进机体新陈代谢；益生菌能够促进发酵，肉质更加鲜嫩，缩短腌制时间；以米酒、沙棘油为载体，丰富营养同时，容易浸润肉质中，提高肉质营养保健价值。
本发明的有益效果：
本发明制得的酱香牛肉片，酱香浓郁，香辣可口，风味独特营养丰富均衡，保健价值高，能够促进消化吸收，增强机体免疫功能，增进食欲，添加多种清热解毒有益成分，降低辛辣食品上火不利影响，配伍合理，工艺简单易行，食用方便，适合各种人群食用。
具体实施方式
一种酱香牛肉片，是由以下重量（克）的原料组成：
牛肉500、玉米须超微粉15、葡萄干20、香椿40、胡椒粉10、鸡冠花3、垂盆草2、蚕豆茎2、郁李仁2、香兰叶2、沙茶酱40、姜汁20、葱白粉10、米醋30、食盐15、橄榄油20、营养保健液适量；
所述的营养保健液由以下重量（克）的原料组成：马黛茶20、洋菊花10、菟丝子5、灵芝孢子粉5、党参6、五味子8、香蜂花8、沙棘油30、香菇多糖2、蜂王浆15、益生菌2、米酒250；
所述的营养调味剂的的制备方法为：
a、将洋菊花、菟丝子、党参、五味子、香蜂花除杂洗净后烘干，超微粉碎，与灵芝孢子粉一并倒入米酒中，搅拌均匀，密封静置10天，液渣分离，滤渣加5倍水煎煮，过滤去渣，滤液浓缩至膏状，与浸泡液混合均匀，得药酒；
b、将马黛茶加2次水浸提，每次加水量为茶重的12倍，在90℃下浸提8分钟，过滤合并滤液，得马黛茶汁；
c、将药酒、马黛茶汁与其他剩余原料搅拌均匀，即得。
所述的酱香牛肉片的加工方法，包括以下步骤：
（1）、将香椿除杂洗净，淖水漂烫3分钟，捞出放入水中冷却，捞出晾至干软，与干软香椿重量的1倍的营养保健液揉拌均匀，密封腌制5天，捞出香椿，入笼蒸制熟香，碾压成泥，得醇香椿泥；
（2）、将牛肉除杂切块洗净，与食盐、米醋揉拌均匀，放入打通一端竹节的新鲜竹筒内，倒入牛肉块重量的40%营养保健液，浸润均匀后封口腌制12天，将竹筒入锅隔水煮至3小时，倒出过筛，得牛肉块；
（3）、将鸡冠花、垂盆草、蚕豆茎、郁李仁、香兰叶加水煎煮，过滤去渣，滤液喷雾干燥，得保健粉；
（4）、将牛肉块绞制成糜，与醇香椿泥、保健粉及其他剩余原料滚揉均匀，经压制、切片，放入烘箱烘制干香，即可。
Claims (2)
1.一种酱香牛肉片，其特征在于，是由以下重量份的原料组成：
牛肉400-500、玉米须超微粉8-15、葡萄干15-20、香椿20-40、胡椒粉6-10、鸡冠花2-3、垂盆草1-2、蚕豆茎1-2、郁李仁1-2、香兰叶1-2、沙茶酱20-40、姜汁8-10、葱白粉6-10、米醋20-30、食盐10-15、橄榄油10-20、营养保健液适量；
所述的营养保健液由以下重量份的原料组成：马黛茶10-20、洋菊花8-10、菟丝子3-5、灵芝孢子粉3-5、党参4-6、五味子6-8、香蜂花5-8、沙棘油20-30、香菇多糖1-2、蜂王浆10-15、益生菌1-2、米酒200-250；
所述的营养调味剂的的制备方法为：
a、将洋菊花、菟丝子、党参、五味子、香蜂花除杂洗净后烘干，超微粉碎，与灵芝孢子粉一并倒入米酒中，搅拌均匀，密封静置7-10天，液渣分离，滤渣加3-5倍水煎煮，过滤去渣，滤液浓缩至膏状，与浸泡液混合均匀，得药酒；
b、将马黛茶加2-3次水浸提，每次加水量为茶重的8-12倍，在85-92℃下浸提5-10分钟，过滤合并滤液，得马黛茶汁；
c、将药酒、马黛茶汁与其他剩余原料搅拌均匀，即得。
2.一种如权利要求1所述的酱香牛肉片的加工方法，其特征在于包括以下步骤：
（1）、将香椿除杂洗净，淖水漂烫1-3分钟，捞出放入水中冷却，捞出晾至干软，与干软香椿重量的0.5-1倍的营养保健液揉拌均匀，密封腌制3-5天，捞出香椿，入笼蒸制熟香，碾压成泥，得醇香椿泥；
（2）、将牛肉除杂切块洗净，与食盐、米醋揉拌均匀，放入打通一端竹节的新鲜竹筒内，倒入牛肉块重量的20-40%营养保健液，浸润均匀后封口腌制8-12天，将竹筒入锅隔水煮至2-3小时，倒出过筛，得牛肉块；
（3）、将鸡冠花、垂盆草、蚕豆茎、郁李仁、香兰叶加水煎煮，过滤去渣，滤液喷雾干燥，得保健粉；
（4）、将牛肉块绞制成糜，与醇香椿泥、保健粉及其他剩余原料滚揉均匀，经压制、切片，放入烘箱烘制干香，即可。
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