CN104366560A - 酱香牛肉片及其加工方法 - Google Patents
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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
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- 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
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- A—HUMAN NECESSITIES
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- 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
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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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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