CN104432278A - 一种温补羊肉汤及其加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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Abstract
本发明公开了一种温补羊肉汤及其加工方法,其由以下重量份的原料制成:羊肉60-80、羊骨15-25、榴莲核6-10、甘蔗10-15、雪莲果12-15、芫根2-4、五加皮1-2、山茱萸3-5、菟丝子1-3、牛膝2-3、白刺1-2、丹参花2-3、山丁子4-6、料酒8-10、茉莉花4-6、食盐1-2、自制卤料1-2、营养剂8-10。本发明制得的温补羊肉汤,营养丰富均衡,口感香浓丝甜润口,食用卫生方便,将中药成分与去除膻味的羊骨、羊肉熬制,提高保健价值,具有温补脾胃、肝肾的作用,特别适合冬季养生食用。
Description
技术领域
本发明涉及一种温补羊肉汤及其加工方法,属于食品加工技术领域。
背景技术
湖羊是太湖平原重要的家畜之一,是我国一级保护地方畜禽品种。湖羊肉质好、营养丰富、味鲜美,是人们喜爱吃的肉类。湖羊吃草,饲料纯天然,因此羊肉被人们称谓绿色食品。湖羊肉用于医疗保健的历史很悠久,早在东汉时期的《伤寒杂病论》一书中就用“当归生姜羊肉汤”来治病,中医认为羊肉味甘性温,具有补虚健体,温中暖下的作用,《本草纲目》记载 :羊肉可治疗产后虚冷,腹痛寒疝,肾虚阳痿等症状。俗话说 :“要想长寿,常吃羊肉”。因为羊肉中含有很高的蛋白质、矿物质和丰富的维生素,所以多吃羊肉可以提高身体素质和抗疾病能力,特别是冬季还能抵御严寒 。为了增加湖羊肉的食用范围,开阔湖羊肉市场,提供一种营养丰富兼具良好保健功能的湖羊肉食品,及简单易行的加工工艺,充分利用湖羊肉的营养价值,满足人们对食品的营养保健需求。
发明内容
本发明的目的在于提供一种温补羊肉汤及其加工方法,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:
一种温补羊肉汤,由下述重量份的原料制成:
羊肉60-80、羊骨15-25、榴莲核6-10、甘蔗10-15、雪莲果12-15、芫根2-4、五加皮1-2、山茱萸3-5、菟丝子1-3、牛膝2-3、白刺1-2、丹参花2-3、山丁子4-6、料酒8-10、茉莉花4-6、食盐1-2、自制卤料1-2、营养剂8-10;
所述的自制卤料的加工方法为:(1)称取下列重量份的原料:草果2-3、豆蔻2-4、陈皮1-2、肉桂叶1-2、胡椒2-3、马鞭草1-2、甘松1-2、芹菜籽粉4-6、魔芋胶0.5-1.5、紫苏籽油4-6、竹炭粉10-15;(2)将草果、豆蔻、陈皮、肉桂叶、胡椒、马鞭草、甘松混合粉碎,与竹炭粉、芹菜籽粉混合,将紫苏籽油入锅加热,加入混合颗粒炒制出香,加入魔芋胶及适量水搅拌至稠滑泥状,挤压膨化后,破碎至5-10目,即得。
所述的营养剂由下述重量份的原料制成:蜜拉圣果20-30、火龙果皮10-15、松花粉1-2、蚕蛹蛋白粉1-2、菊粉2-4、柠檬冻干粉4-6、雪莲菌2-4、红曲1-2、玫瑰茄粉5-8、米酒适量;
所述的营养剂的制备方法为:将蜜拉圣果、火龙果皮用淡盐水冲洗干净,冷冻破碎成颗粒混合,与混合颗粒重量的1-2倍米酒入罐,隔水焖炖至稠状,冷却至40-60℃,加入雪莲菌、红曲、玫瑰茄粉搅拌均匀,保温静置1-2小时,冷冻干燥研磨成粉,与其他剩余原料混合均匀,即得。
所述的温补羊肉汤的加工方法,包括以下步骤:
(1)、将羊肉拣杂切制成块,加入料酒、食盐、自制卤料揉拌均匀,腌制20-30分钟,与洗净羊骨一同入锅加水焖煮至沸4-6分钟,去除血水杂质捞出羊肉块、羊骨,用冷水冲洗沥干待用;
(2)、将雪莲果去皮洗净,加2-3倍水打制成浆,将羊肉块切制成薄片,加入到雪莲果浆内浸润5-10分钟,再与营养剂搅拌均匀,静置30-40分钟,待用;
(3)、将芫根、五加皮、山茱萸、菟丝子、牛膝、白刺、丹参花、山丁子拣杂混合粉碎,装入净纱布袋内,与羊骨一同入罐,加水淹没羊骨3-5厘米,大火煮沸,加入步骤(2)静置物,再次加水淹没固形物3-5厘米,再次大火煮沸,文火焖煮至熟烂,捞出羊骨、纱布袋沥干汤汁,剩余物液渣分离,得羊骨肉原汤,滤渣胶磨成浆,得羊肉糜浆;
(4)、将甘蔗、榴莲核分别去皮切制片状,加入1-2倍水煮沸,加入羊骨肉原汤的30-50%,继续焖煮至浓稠,打制成浆,压滤去渣,滤液与剩余羊骨肉原汤、羊肉糜浆及其他剩余原料搅拌均匀,文火煲制15-20分钟,即得。
本发明的有益效果:
本发明制得的温补羊肉汤,营养丰富均衡,口感香浓丝甜润口,食用卫生方便,将中药成分与去除膻味的羊骨、羊肉熬制,提高保健价值,具有温补脾胃、肝肾的作用,特别适合冬季养生食用。
具体实施方式
一种温补羊肉汤,由下述重量(斤)的原料制成:
羊肉80、羊骨25、榴莲核10、甘蔗15、雪莲果15、芫根4、五加皮2、山茱萸5、菟丝子3、牛膝3、白刺2、丹参花3、山丁子6、料酒10、茉莉花6、食盐2、自制卤料2、营养剂10;
所述的自制卤料的加工方法为:(1)称取下列重量(斤)的原料:草果3、豆蔻4、陈皮2、肉桂叶2、胡椒3、马鞭草2、甘松2、芹菜籽粉6、魔芋胶1、紫苏籽油6、竹炭粉15;(2)将草果、豆蔻、陈皮、肉桂叶、胡椒、马鞭草、甘松混合粉碎,与竹炭粉、芹菜籽粉混合,将紫苏籽油入锅加热,加入混合颗粒炒制出香,加入魔芋胶及适量水搅拌至稠滑泥状,挤压膨化后,破碎至10目,即得。
所述的营养剂由下述重量(斤)的原料制成:蜜拉圣果30、火龙果皮15、松花粉2、蚕蛹蛋白粉2、菊粉4、柠檬冻干粉6、雪莲菌3、红曲2、玫瑰茄粉8、米酒适量;
所述的营养剂的制备方法为:将蜜拉圣果、火龙果皮用淡盐水冲洗干净,冷冻破碎成颗粒混合,与混合颗粒重量的2倍米酒入罐,隔水焖炖至稠状,冷却至60℃,加入雪莲菌、红曲、玫瑰茄粉搅拌均匀,保温静置2小时,冷冻干燥研磨成粉,与其他剩余原料混合均匀,即得。
所述的温补羊肉汤的加工方法,包括以下步骤:
(1)、将羊肉拣杂切制成块,加入料酒、食盐、自制卤料揉拌均匀,腌制30分钟,与洗净羊骨一同入锅加水焖煮至沸5分钟,去除血水杂质捞出羊肉块、羊骨,用冷水冲洗沥干待用;
(2)、将雪莲果去皮洗净,加3倍水打制成浆,将羊肉块切制成薄片,加入到雪莲果浆内浸润10分钟,再与营养剂搅拌均匀,静置40分钟,待用;
(3)、将芫根、五加皮、山茱萸、菟丝子、牛膝、白刺、丹参花、山丁子拣杂混合粉碎,装入净纱布袋内,与羊骨一同入罐,加水淹没羊骨5厘米,大火煮沸,加入步骤(2)静置物,再次加水淹没固形物5厘米,再次大火煮沸,文火焖煮至熟烂,捞出羊骨、纱布袋沥干汤汁,剩余物液渣分离,得羊骨肉原汤,滤渣胶磨成浆,得羊肉糜浆;
(4)、将甘蔗、榴莲核分别去皮切制片状,加入2倍水煮沸,加入羊骨肉原汤的40%,继续焖煮至浓稠,打制成浆,压滤去渣,滤液与剩余羊骨肉原汤、羊肉糜浆及其他剩余原料搅拌均匀,文火煲制20分钟,即得。
Claims (2)
1.一种温补羊肉汤,其特征在于是由下述重量份的原料制成:
羊肉60-80、羊骨15-25、榴莲核6-10、甘蔗10-15、雪莲果12-15、芫根2-4、五加皮1-2、山茱萸3-5、菟丝子1-3、牛膝2-3、白刺1-2、丹参花2-3、山丁子4-6、料酒8-10、茉莉花4-6、食盐1-2、自制卤料1-2、营养剂8-10;
所述的自制卤料的加工方法为:(1)称取下列重量份的原料:草果2-3、豆蔻2-4、陈皮1-2、肉桂叶1-2、胡椒2-3、马鞭草1-2、甘松1-2、芹菜籽粉4-6、魔芋胶0.5-1.5、紫苏籽油4-6、竹炭粉10-15;(2)将草果、豆蔻、陈皮、肉桂叶、胡椒、马鞭草、甘松混合粉碎,与竹炭粉、芹菜籽粉混合,将紫苏籽油入锅加热,加入混合颗粒炒制出香,加入魔芋胶及适量水搅拌至稠滑泥状,挤压膨化后,破碎至5-10目,即得;
所述的营养剂由下述重量份的原料制成:蜜拉圣果20-30、火龙果皮10-15、松花粉1-2、蚕蛹蛋白粉1-2、菊粉2-4、柠檬冻干粉4-6、雪莲菌2-4、红曲1-2、玫瑰茄粉5-8、米酒适量;
所述的营养剂的制备方法为:将蜜拉圣果、火龙果皮用淡盐水冲洗干净,冷冻破碎成颗粒混合,与混合颗粒重量的1-2倍米酒入罐,隔水焖炖至稠状,冷却至40-60℃,加入雪莲菌、红曲、玫瑰茄粉搅拌均匀,保温静置1-2小时,冷冻干燥研磨成粉,与其他剩余原料混合均匀,即得。
2.一种如权利要求1所述的温补羊肉汤的加工方法,其特征在于包括以下步骤:
(1)、将羊肉拣杂切制成块,加入料酒、食盐、自制卤料揉拌均匀,腌制20-30分钟,与洗净羊骨一同入锅加水焖煮至沸4-6分钟,去除血水杂质捞出羊肉块、羊骨,用冷水冲洗沥干待用;
(2)、将雪莲果去皮洗净,加2-3倍水打制成浆,将羊肉块切制成薄片,加入到雪莲果浆内浸润5-10分钟,再与营养剂搅拌均匀,静置30-40分钟,待用;
(3)、将芫根、五加皮、山茱萸、菟丝子、牛膝、白刺、丹参花、山丁子拣杂混合粉碎,装入净纱布袋内,与羊骨一同入罐,加水淹没羊骨3-5厘米,大火煮沸,加入步骤(2)静置物,再次加水淹没固形物3-5厘米,再次大火煮沸,文火焖煮至熟烂,捞出羊骨、纱布袋沥干汤汁,剩余物液渣分离,得羊骨肉原汤,滤渣胶磨成浆,得羊肉糜浆;
(4)、将甘蔗、榴莲核分别去皮切制片状,加入1-2倍水煮沸,加入羊骨肉原汤的30-50%,继续焖煮至浓稠,打制成浆,压滤去渣,滤液与剩余羊骨肉原汤、羊肉糜浆及其他剩余原料搅拌均匀,文火煲制15-20分钟,即得。
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