CN105266039A - 一种鲜菇牛肉料理包 - Google Patents
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Abstract
本发明公开了一种鲜菇牛肉料理包，由下列重量份的原料制成：草菇20-24、牛肉60-70、奶油4-5、蒜末2-3、牛蹄筋6-7、山楂果脯6-9、鼠曲草20-24、黑猪肉25-30、糯米8-10、红茶粉4-5、黄豆酱9-11、食用油5-6、白砂糖2-3、食盐4-5、山奈、草果、水适量。采用低温提取红茶汁可最大限度的保留茶汤中的风味物质。超声波处理不仅可以起到杀菌、改良猪肉的质量，也可以保持肉质的鲜美，防止老化。把鼠曲草洗干净用水焯一下能去掉苦涩味，待其发霉会发出一种特有的香味，提升料理的香味。本发明的料理口感细腻、易吸收、营养丰富均衡、食用方便，融合了鲜菇与牛肉的香味，是一种老少皆宜的方便食品。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种鲜菇牛肉料理包。
背景技术
鼠曲草是菊科植物鼠曲草的全草，其以野生为主，分布区域广泛，全国大部分地区如华东、中南、西南及河北、陕西、台湾等地均可生长，资源丰富。鼠曲草性味甘、平，具有消喉火，解热，去毒，调中益气，止泄，除痰，压时气，去热嗽等功效，可用于感冒咳嗽，支气管炎，哮喘，高血压，蚕豆病，风湿，腰腿痛等治疗；外用治跌打损伤，毒蛇咬。相关研究发现，鼠曲草富含黄酮类化合物、挥发油、生物碱、甾醇等生物活性成分，民间对其药理利用及食用历史悠久。
黑猪肉肉质细腻且营养价值丰富。肌肉中的不饱和脂肪酸的含量为8.87%，特别是亚麻酸能保护肝脏，能提高人体免疫能力，同时还可以改善人体内SOD的活性，抑制MDA的生成，延缓机体衰老，细胞老化，含量显著高于其他猪种，对人体有极高的营养价值及保健作用，如长期食用可延年益寿，并有着汤汁浓郁，绕齿留香。姜家黑猪肌肉内的肉品鲜味主要特征氨基酸天门冬氨酸、谷氨酸、甘氨酸、丙氨酸和肌苷酸的总含量明显高于洋猪，烹饪调出的汤汁浓郁，口留余香，对人体有着较大的辅助功能。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种鲜菇牛肉料理包。
本发明是通过以下技术方案实现的：
一种鲜菇牛肉料理包，由下列重量份的原料制成：草菇20-24、牛肉60-70、奶油4-5、蒜末2-3、牛蹄筋6-7、山楂果脯6-9、鼠曲草20-24、黑猪肉25-30、糯米8-10、红茶粉4-5、黄豆酱9-11、食用油5-6、白砂糖2-3、食盐4-5、山奈、草果、水适量。
根据权利要求1所述鲜菇牛肉料理包，制备方法的具体步骤如下：
(1)将食用油烧热后加入山奈、草果翻炒至有香味溢出后加入鸡骨、食盐以及适量水混合后大火煮沸后小火焖煮20-30分钟，滤出后得鸡汤；
(2)将红茶与45-50℃的水混合处理30-40分钟，加入白砂糖搅拌均匀，冷却后滤掉沉渣，再将黑猪肉切成小块与上述红茶汁混合浸渍20-22小时，捞出黑猪肉块；
(3)将步骤2的黑猪肉块放入步骤1的鸡汤混合后进行超声波处理30-40分钟，密封腌渍4-5天，得腌渍猪肉料；
(4)将鼠曲草放入沸水中漂烫1-2分钟，捞出后放置温室中待其发霉，再将糯米泡发后与其混合后研磨成浆液，得混合浆液；
(5)将步骤2浸渍过的红茶汁与步骤4的混合浆液、黄豆酱混合均匀，大火煮沸后小火熬煮10-15分钟，得调味酱料；
(6)将奶油、蒜末混合后炒香，再将焯完水的菇、牛肉放入其中，再加入步骤5的调味酱料混合均匀，加热焖熟，得熟牛肉；
(7)将牛蹄筋剁碎后与山楂果脯、步骤3的腌渍猪肉料混合后蒸熟，再与步骤6的熟牛肉以及其他剩余成分混合均匀，包装后速冻，即可。
本发明的优点是：采用低温提取红茶汁可减少香气物质经受高温，最大限度的保留茶汤中的风味物质。用超声波处理过的肉，肉的肌原纤维被破坏并释放出粘稠的渗出液，肉纤维得以相互粘贴，从而改良产品的强度。超声波处理不仅可以起到杀菌的作用，也可以保持肉质的鲜美，防止老化。把鼠曲草洗干净用水焯一下能去掉苦涩味，待其发霉会发出一种特有的香味，提升料理的香味。本发明的料理口感细腻、易吸收、营养丰富均衡、食用方便，融合了鲜菇与牛肉的香味，是一种老少皆宜的方便食品。
具体实施方式
一种鲜菇牛肉料理包，由下列重量份的原料制成：草菇20、牛肉60、奶油4、蒜末2、牛蹄筋6、山楂果脯6、鼠曲草20、黑猪肉25、糯米8、红茶粉4、黄豆酱9、食用油5、白砂糖2、食盐4、山奈、草果、水适量。
根据权利要求1所述鲜菇牛肉料理包，制备方法的具体步骤如下：
(1)将食用油烧热后加入山奈、草果翻炒至有香味溢出后加入鸡骨、食盐以及适量水混合后大火煮沸后小火焖煮20分钟，滤出后得鸡汤；
(2)将红茶与45℃的水混合处理30分钟，加入白砂糖搅拌均匀，冷却后滤掉沉渣，再将黑猪肉切成小块与上述红茶汁混合浸渍20小时，捞出黑猪肉块；
(3)将步骤2的黑猪肉块放入步骤1的鸡汤混合后进行超声波处理30分钟，密封腌渍4天，得腌渍猪肉料；
(4)将鼠曲草放入沸水中漂烫1分钟，捞出后放置温室中待其发霉，再将糯米泡发后与其混合后研磨成浆液，得混合浆液；
(5)将步骤2浸渍过的红茶汁与步骤4的混合浆液、黄豆酱混合均匀，大火煮沸后小火熬煮10分钟，得调味酱料；
(6)将奶油、蒜末混合后炒香，再将焯完水的菇、牛肉放入其中，再加入步骤5的调味酱料混合均匀，加热焖熟，得熟牛肉；
(7)将牛蹄筋剁碎后与山楂果脯、步骤3的腌渍猪肉料混合后蒸熟，再与步骤6的熟牛肉以及其他剩余成分混合均匀，包装后速冻，即可。
Claims (2)
1.一种鲜菇牛肉料理包，其特征在于，由下列重量份的原料制成：草菇20-24、牛肉60-70、奶油4-5、蒜末2-3、牛蹄筋6-7、山楂果脯6-9、鼠曲草20-24、黑猪肉25-30、糯米8-10、红茶粉4-5、黄豆酱9-11、食用油5-6、白砂糖2-3、食盐4-5、山奈、草果、水适量。
2.根据权利要求1所述鲜菇牛肉料理包，其特征在于，制备方法的具体步骤如下：
(1)将食用油烧热后加入山奈、草果翻炒至有香味溢出后加入鸡骨、食盐以及适量水混合后大火煮沸后小火焖煮20-30分钟，滤出后得鸡汤；
(2)将红茶与45-50℃的水混合处理30-40分钟，加入白砂糖搅拌均匀，冷却后滤掉沉渣，再将黑猪肉切成小块与上述红茶汁混合浸渍20-22小时，捞出黑猪肉块；
(3)将步骤2的黑猪肉块放入步骤1的鸡汤混合后进行超声波处理30-40分钟，密封腌渍4-5天，得腌渍猪肉料；
(4)将鼠曲草放入沸水中漂烫1-2分钟，捞出后放置温室中待其发霉，再将糯米泡发后与其混合后研磨成浆液，得混合浆液；
(5)将步骤2浸渍过的红茶汁与步骤4的混合浆液、黄豆酱混合均匀，大火煮沸后小火熬煮10-15分钟，得调味酱料；
(6)将奶油、蒜末混合后炒香，再将焯完水的菇、牛肉放入其中，再加入步骤5的调味酱料混合均匀，加热焖熟，得熟牛肉；
(7)将牛蹄筋剁碎后与山楂果脯、步骤3的腌渍猪肉料混合后蒸熟，再与步骤6的熟牛肉以及其他剩余成分混合均匀，包装后速冻，即可。
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| CN108433030A (zh) * | 2018-03-22 | 2018-08-24 | 山东如康清真食品有限公司 | 一种羊肉料理包的制作方法 |
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