CN106262568A - 一种抹茶牛肉夹心碧根果仁及其制备方法 - Google Patents
一种抹茶牛肉夹心碧根果仁及其制备方法 Download PDFInfo
- Publication number
- CN106262568A CN106262568A CN201610780569.3A CN201610780569A CN106262568A CN 106262568 A CN106262568 A CN 106262568A CN 201610780569 A CN201610780569 A CN 201610780569A CN 106262568 A CN106262568 A CN 106262568A
- Authority
- CN
- China
- Prior art keywords
- beef
- kernel
- matcha
- powder
- uniformly
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 12
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 235000018185 Betula X alpestris Nutrition 0.000 claims abstract description 9
- 235000018212 Betula X uliginosa Nutrition 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 239000004368 Modified starch Substances 0.000 claims abstract description 7
- 229920000881 Modified starch Polymers 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 235000019426 modified starch Nutrition 0.000 claims abstract description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 7
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims description 13
- 239000012535 impurity Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 11
- 239000007921 spray Substances 0.000 claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 230000018044 dehydration Effects 0.000 claims description 9
- 238000006297 dehydration reaction Methods 0.000 claims description 9
- 238000002386 leaching Methods 0.000 claims description 9
- 239000002304 perfume Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000008176 lyophilized powder Substances 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 230000008595 infiltration Effects 0.000 claims description 3
- 238000001764 infiltration Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 210000002966 serum Anatomy 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000010422 painting Methods 0.000 claims description 2
- 238000009527 percussion Methods 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000001954 sterilising effect Effects 0.000 abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 4
- 235000019606 astringent taste Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 206010068052 Mosaicism Diseases 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 238000005520 cutting process Methods 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract description 2
- 210000003765 sex chromosome Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 210000000582 semen Anatomy 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 244000068645 Carya illinoensis Species 0.000 description 2
- 235000009025 Carya illinoensis Nutrition 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 238000006424 Flood reaction Methods 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000007417 Solanum muricatum Species 0.000 description 1
- 235000018709 Solanum muricatum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 210000002231 macronucleus Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- -1 mudstone Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种抹茶牛肉夹心碧根果仁及其制备方法,是由下述原料制成:抹茶粉、牛肉、迷迭香、陈皮、椒盐、碧根果、桦树汁、鸡骨草、玉竹、金雀根、五加皮、变性淀粉、茶多酚、脱脂奶粉、柠檬草、柚子皮、米醋适量、亚麻籽油适量。本发明制得的抹茶牛肉夹心碧根果仁,采用过热蒸汽蒸制杀青去涩同时高温杀菌,还融合柠檬、柚皮天然植物香味、驱除异味,同时缓解消除常食所引起上火等激性问题,醋液浸制还能脆化果壳,更易开壳取仁;采用抹茶粉与桦树汁浸润果仁,软化果仁硬度,方便切制成片,赋予抹茶清香口感;将切开果仁中间辅以牛肉、椒盐等原料制成馅料,含有鸡骨草、五加皮等中药功能成分,具有滋阴清热、活血养胃的功效。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种抹茶牛肉夹心碧根果仁及其制备方法。
背景技术
碧根果又称美国山核桃、长寿果壳山核桃或长山核桃,原产北美大陆的美国和墨西哥北部,现已成为世界性的干果类树种之一。碧根果属纯野生果类,是集山地之灵气哺育而成,无任何公害污染的天然绿色食品。碧根果壳很脆,特别好剥,核仁肥大,肉质介于大核桃与小核桃之间,营养丰富,而且核桃仁可生食或炒食,也可制作各种点心,是粮果的木本油料作物。碧根果又名“长寿果”,碧根果果仁中含有丰富的蛋白质,氨基酸,维生素,有很高的营养价值,据科学测定,每公斤碧根果仁相当于5公斤鸡蛋或 9 公斤鲜牛奶的营养价值,每100 克碧根果仁可产生 670 千卡热量,是同等重量粮食所产生热量的一倍,能补肾健脑,补中益气,润肌肤、乌须发,并有补脑强身,降低血脂之功效。经过炒制加工好的美国山核桃,酥脆可口,回味香浓,是旅游休闲佳品和馈赠亲友之高档礼品。
目前,已有关于碧根果的发明专利申请,具体如下:
(1)申请公开号为CN104351862A的专利申请公开了一种椰蓉碧根果仁的加工方法,是以碧根果仁、椰蓉、樱桃李粉、麦芽糖浆、白砂糖、营养添加剂、食盐、棕榈油等为原料,经配料、去涩清洗、挂糖、油炸、拌料、冷却包装等步骤制成。
(2)申请公开号为CN104544332A的专利申请公开了一种奶香味碧根果仁的安全生产工艺,包括以下步骤:1)原料除杂:去除泥石、玻璃、塑料等杂质,挑出霉烂果;2)金属探测仪:去除碧根果中的金属杂质;3)裹衣:加入含奶香调味溶液,进行裹衣处理,裹衣温度80℃,裹衣时间5分钟;4)数控连续烘烤:进行程序化升温,烘烤温度115-120℃,烘烤时间25-30分钟;5)红外线杀菌:通过红外线杀菌,时间为2-3秒;6)色选机:通过色选机,去除霉烂果;7)充氮包装:进行充氮自动化包装,控制残氧量在3%以下。
虽然上述专利申请中所提及的制备工艺均能够合理的利用碧根果制备出脱壳碧根果仁这类方便食品,但是都是脱去果壳后将果仁添加食品添加剂、甜味剂和香精进行赋味,同时在加工工艺方面主要以入味烘烤或挂糖油炸为主,没有保留碧根果原有天然风味,而且口感风味单一,无法满足营养且休闲的碧根果食品市场的需求。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种抹茶牛肉夹心碧根果仁及其制备方法。
本发明是通过以下技术方案实现的:
一种抹茶牛肉夹心碧根果仁,是由下述重量份的原料制成:
抹茶粉8-10、牛肉18-20、迷迭香6-8、陈皮4-6、椒盐4-6、碧根果230-250、桦树汁22-25、鸡骨草2-3、玉竹2-4、金雀根2-3、五加皮2-3、变性淀粉3-5、茶多酚1-2、脱脂奶粉6-9、柠檬草10-12、柚子皮10-12、米醋适量、亚麻籽油适量。
所述的抹茶牛肉夹心碧根果仁的制备方法,包括以下步骤:
(1)、将柠檬草、柚子皮除杂洗净,脱水低温烘干,分别粉碎至10-20目,混合均匀,喷润适量含有0.2-0.3‰维生素C、2-3%食盐的混合溶液,喷润均匀,放入微波烘箱,在80-90℃下烘制干香,冷却后经低温超微粉碎,加入2-3倍米醋密封浸制1-2天,待用;
(2)、将碧根果筛选,去除残破、虫害果核,选取颗粒饱满、大又圆的果核,滚动冲洗干净,脱水沥干,机械开口,在200-220℃过热蒸汽下蒸制15-20分钟,冷却后加入步骤(1)浸制醋液及适量蒸馏水淹没开口果核,浸制1-2小时,在1-2MPa下煮至微沸,筛出果核,脱水沥干,橡皮追敲击果核开裂而不碎,在50-80℃下阶梯升温干燥4-6小时,脱壳处理,筛出颗粒均匀、无碎末果仁,得碧根果仁,待用;
(3)、将鸡骨草、玉竹、金雀根、五加皮混合粉碎,加入适量米酒浸润均匀,放入蒸帘,在160-180℃下过热蒸汽下蒸制15-25分钟,在-12℃±3℃下速冻冷藏1-2小时,精磨粉碎至60-80目,与8-10倍蒸馏水混合均匀,加热煮沸熬制40-60分钟,再将煎液在85-95℃下用超声波提取20-30分钟,冷却后离心过滤,再经真空冷冻干燥,冻干成粉,得冻干粉;
(4)、将牛肉除杂洗净切块,放入清水中浸制至无血沫,捞出脱水控干,将迷迭香、陈皮除杂洗净,烘干破碎混合,在微波烘箱100-110℃下烘烤出香,晾凉低温精磨至80-100目,将牛肉块绞制成末与精磨粉体、椒盐一并混拌,拍打滚拌至细滑泥状,加入1-2%亚麻籽油油润均匀,入笼蒸制熟透,冷却后冻干研磨成粉,得牛肉香粉;
(5)、将冻干粉、牛肉香粉、茶多酚混合均匀,加入2-3倍沸水搅拌均匀,文火熬制稠滑,加入脱脂奶粉、变性淀粉搅拌打制均匀,经高压均质,在40-50℃下浓缩至浓稠乳状,得牛肉馅料;
(6)、将抹茶粉与桦树汁混合,加入混合浆液0.2-0.4‰的柠檬酸搅拌均匀,加热至90-95℃保温杀菌3-5分钟,冷却至常温均匀喷润碧根果仁,静置30-40分钟,放入烤箱,在40-50℃下低温烘制表皮收干,再采用切片机将果仁中间切开成长条片状,然后两片果仁片为夹层,均匀挤入牛肉馅料,稍微用力挤压,使两块果仁切片和牛肉馅料黏结在一起,再均匀喷涂涂上亚麻籽油,放入烤箱在120-130℃下烘烤熟香,即得。
本发明的优点是:
本发明制得的抹茶牛肉夹心碧根果仁,将碧根果处理,采用过热蒸汽蒸制杀青去涩同时高温杀菌,且不影响果仁口感,将柠檬草、柚子皮处理与米醋混合制液,浸制开口果核,融合柠檬、柚皮天然植物香味、驱除异味,同时能够缓解消除坚果类性味偏温热且属高热能食品常食所引起上火等激性问题,调节机体代谢平衡,醋液浸制还能脆化果壳,更易开壳取仁;采用抹茶粉与桦树汁浸润果仁,软化果仁硬度,方便切制成片,赋予抹茶清香口感;将切开果仁中间辅以牛肉、椒盐等原料制成馅料,制得夹心果仁,丰富口感风味同时,产品种类更加与众不同;此外夹心馅料含有鸡骨草、五加皮等中药功能成分,具有滋阴清热、活血养胃的功效,适合各种人群长期食用,为消费者提供了一种口感丰富、风味十足,保健的全新理念的休闲果仁食品。
具体实施方式
一种抹茶牛肉夹心碧根果仁,是由下述重量(斤)的原料制成:
抹茶粉10、牛肉20、迷迭香8、陈皮6、椒盐6、碧根果250、桦树汁25、鸡骨草3、玉竹4、金雀根3、五加皮3、变性淀粉5、茶多酚2、脱脂奶粉9、柠檬草12、柚子皮12、米醋适量、亚麻籽油适量。
所述的抹茶牛肉夹心碧根果仁的制备方法,包括以下步骤:
(1)、将柠檬草、柚子皮除杂洗净,脱水低温烘干,分别粉碎至20目,混合均匀,喷润适量含有0.3‰维生素C、3%食盐的混合溶液,喷润均匀,放入微波烘箱,在90℃下烘制干香,冷却后经低温超微粉碎,加入3倍米醋密封浸制1-2天,待用;
(2)、将碧根果筛选,去除残破、虫害果核,选取颗粒饱满、大又圆的果核,滚动冲洗干净,脱水沥干,机械开口,在220℃过热蒸汽下蒸制20分钟,冷却后加入步骤(1)浸制醋液及适量蒸馏水淹没开口果核,浸制2小时,在2MPa下煮至微沸,筛出果核,脱水沥干,橡皮追敲击果核开裂而不碎,在50-80℃下阶梯升温干燥6小时,脱壳处理,筛出颗粒均匀、无碎末果仁,得碧根果仁,待用;
(3)、将鸡骨草、玉竹、金雀根、五加皮混合粉碎,加入适量米酒浸润均匀,放入蒸帘,在180℃下过热蒸汽下蒸制25分钟,在-12℃下速冻冷藏2小时,精磨粉碎至80目,与10倍蒸馏水混合均匀,加热煮沸熬制60分钟,再将煎液在95℃下用超声波提取30分钟,冷却后离心过滤,再经真空冷冻干燥,冻干成粉,得冻干粉;
(4)、将牛肉除杂洗净切块,放入清水中浸制至无血沫,捞出脱水控干,将迷迭香、陈皮除杂洗净,烘干破碎混合,在微波烘箱110℃下烘烤出香,晾凉低温精磨至100目,将牛肉块绞制成末与精磨粉体、椒盐一并混拌,拍打滚拌至细滑泥状,加入2%亚麻籽油油润均匀,入笼蒸制熟透,冷却后冻干研磨成粉,得牛肉香粉;
(5)、将冻干粉、牛肉香粉、茶多酚混合均匀,加入3倍沸水搅拌均匀,文火熬制稠滑,加入脱脂奶粉、变性淀粉搅拌打制均匀,经高压均质,在50℃下浓缩至浓稠乳状,得牛肉馅料;
(6)、将抹茶粉与桦树汁混合,加入混合浆液0.4‰的柠檬酸搅拌均匀,加热至95℃保温杀菌5分钟,冷却至常温均匀喷润碧根果仁,静置40分钟,放入烤箱,在40℃下低温烘制表皮收干,再采用切片机将果仁中间切开成长条片状,然后两片果仁片为夹层,均匀挤入牛肉馅料,稍微用力挤压,使两块果仁切片和牛肉馅料黏结在一起,再均匀喷涂涂上亚麻籽油,放入烤箱在130℃下烘烤熟香,即得。
Claims (2)
1.一种抹茶牛肉夹心碧根果仁,其特征在于,是由下述重量份的原料制成:
抹茶粉8-10、牛肉18-20、迷迭香6-8、陈皮4-6、椒盐4-6、碧根果230-250、桦树汁22-25、鸡骨草2-3、玉竹2-4、金雀根2-3、五加皮2-3、变性淀粉3-5、茶多酚1-2、脱脂奶粉6-9、柠檬草10-12、柚子皮10-12、米醋适量、亚麻籽油适量。
2.一种如权利要求1所述的抹茶牛肉夹心碧根果仁的制备方法,其特征在于包括以下步骤:
(1)、将柠檬草、柚子皮除杂洗净,脱水低温烘干,分别粉碎至10-20目,混合均匀,喷润适量含有0.2-0.3‰维生素C、2-3%食盐的混合溶液,喷润均匀,放入微波烘箱,在80-90℃下烘制干香,冷却后经低温超微粉碎,加入2-3倍米醋密封浸制1-2天,待用;
(2)、将碧根果筛选,去除残破、虫害果核,选取颗粒饱满、大又圆的果核,滚动冲洗干净,脱水沥干,机械开口,在200-220℃过热蒸汽下蒸制15-20分钟,冷却后加入步骤(1)浸制醋液及适量蒸馏水淹没开口果核,浸制1-2小时,在1-2MPa下煮至微沸,筛出果核,脱水沥干,橡皮追敲击果核开裂而不碎,在50-80℃下阶梯升温干燥4-6小时,脱壳处理,筛出颗粒均匀、无碎末果仁,得碧根果仁,待用;
(3)、将鸡骨草、玉竹、金雀根、五加皮混合粉碎,加入适量米酒浸润均匀,放入蒸帘,在160-180℃下过热蒸汽下蒸制15-25分钟,在-12℃±3℃下速冻冷藏1-2小时,精磨粉碎至60-80目,与8-10倍蒸馏水混合均匀,加热煮沸熬制40-60分钟,再将煎液在85-95℃下用超声波提取20-30分钟,冷却后离心过滤,再经真空冷冻干燥,冻干成粉,得冻干粉;
(4)、将牛肉除杂洗净切块,放入清水中浸制至无血沫,捞出脱水控干,将迷迭香、陈皮除杂洗净,烘干破碎混合,在微波烘箱100-110℃下烘烤出香,晾凉低温精磨至80-100目,将牛肉块绞制成末与精磨粉体、椒盐一并混拌,拍打滚拌至细滑泥状,加入1-2%亚麻籽油油润均匀,入笼蒸制熟透,冷却后冻干研磨成粉,得牛肉香粉;
(5)、将冻干粉、牛肉香粉、茶多酚混合均匀,加入2-3倍沸水搅拌均匀,文火熬制稠滑,加入脱脂奶粉、变性淀粉搅拌打制均匀,经高压均质,在40-50℃下浓缩至浓稠乳状,得牛肉馅料;
(6)、将抹茶粉与桦树汁混合,加入混合浆液0.2-0.4‰的柠檬酸搅拌均匀,加热至90-95℃保温杀菌3-5分钟,冷却至常温均匀喷润碧根果仁,静置30-40分钟,放入烤箱,在40-50℃下低温烘制表皮收干,再采用切片机将果仁中间切开成长条片状,然后两片果仁片为夹层,均匀挤入牛肉馅料,稍微用力挤压,使两块果仁切片和牛肉馅料黏结在一起,再均匀喷涂涂上亚麻籽油,放入烤箱在120-130℃下烘烤熟香,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610780569.3A CN106262568A (zh) | 2016-08-31 | 2016-08-31 | 一种抹茶牛肉夹心碧根果仁及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610780569.3A CN106262568A (zh) | 2016-08-31 | 2016-08-31 | 一种抹茶牛肉夹心碧根果仁及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106262568A true CN106262568A (zh) | 2017-01-04 |
Family
ID=57672767
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610780569.3A Pending CN106262568A (zh) | 2016-08-31 | 2016-08-31 | 一种抹茶牛肉夹心碧根果仁及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106262568A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107712786A (zh) * | 2017-09-30 | 2018-02-23 | 三只松鼠股份有限公司 | 一种抹茶核桃仁及其制作方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103444894A (zh) * | 2013-07-30 | 2013-12-18 | 陈瑞 | 一种五香夹心豆干及其制备方法 |
CN104172309A (zh) * | 2014-08-06 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | 一种红枣枸杞碧根果的制备方法 |
-
2016
- 2016-08-31 CN CN201610780569.3A patent/CN106262568A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103444894A (zh) * | 2013-07-30 | 2013-12-18 | 陈瑞 | 一种五香夹心豆干及其制备方法 |
CN104172309A (zh) * | 2014-08-06 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | 一种红枣枸杞碧根果的制备方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107712786A (zh) * | 2017-09-30 | 2018-02-23 | 三只松鼠股份有限公司 | 一种抹茶核桃仁及其制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN106387808A (zh) | 一种墨鱼汁夹心碧根果仁及其制备方法 | |
CN106473010A (zh) | 一种姜茶蜂蜜牛肉粒及其制备方法 | |
CN106165871A (zh) | 一种柚香碧根果仁及其制备方法 | |
CN106174339A (zh) | 一种桂花蜜汁碧根果仁及其制备方法 | |
CN106387810A (zh) | 一种红枣夹心碧根果仁及其制备方法 | |
CN106387807A (zh) | 一种椰香夹心碧根果仁及其制备方法 | |
CN106387809A (zh) | 一种菌菇夹心碧根果仁及其制备方法 | |
CN106616387A (zh) | 一种玫瑰桑葚牛肉粒及其制备方法 | |
CN105639606A (zh) | 一种用于食用羊肉的蘸料及其制作方法 | |
CN105029294A (zh) | 一种香脆藕片的制作方法 | |
CN106262568A (zh) | 一种抹茶牛肉夹心碧根果仁及其制备方法 | |
CN106174343A (zh) | 一种椰奶荷香碧根果仁及其制备方法 | |
CN106174340A (zh) | 一种薄荷茶香碧根果仁及其制备方法 | |
CN104000114A (zh) | 一种紫薯果仁锅巴及其加工方法 | |
CN106262567A (zh) | 一种辣木茶香夹心碧根果仁及其制备方法 | |
CN106376893A (zh) | 一种火龙果味夹心碧根果仁及其制备方法 | |
CN106376896A (zh) | 一种薄荷夹心碧根果仁及其制备方法 | |
CN106360583A (zh) | 一种玫瑰花酱夹心碧根果仁及其制备方法 | |
CN106376892A (zh) | 一种紫薯夹心碧根果仁及其制备方法 | |
CN106473008A (zh) | 一种蓝莓牛肉粒及其制备方法 | |
CN106387805A (zh) | 一种草莓夹心碧根果仁及其制备方法 | |
CN105982260A (zh) | 荞麦枸杞生姜膏及其制备方法 | |
CN106072346A (zh) | 一种茴香肉松碧根果仁及其制备方法 | |
CN106213402A (zh) | 一种红枣茶香碧根果仁及其制备方法 | |
CN106307395A (zh) | 一种香辣橄榄夹心碧根果仁及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |
|
RJ01 | Rejection of invention patent application after publication |