CN106722652A - 一种浓缩型滋补养生牛肉汤及加工方法 - Google Patents
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Abstract
本发明公开了一种浓缩型滋补养生牛肉汤,该牛肉汤的各组分及其质量份数为:牛肉22‑30份、牛尾巴骨10‑15份、鸡骨头10‑12份、分心木10‑15份、松叶8‑12份、榴莲壳8‑12份、灯笼果8‑12份、马蹄粉12‑18份、菱粉5‑8份、金钱草0.2‑0.3份、桑葚根0.2‑0.4份、慈菇粉0.2‑0.3份、灯笼果0.2‑0.3份、食盐10‑15份、料酒5‑8份、大蒜2‑4份、生姜4‑8份、山黄皮叶2‑4份和石榴籽粉0.5‑8份。通过保留原材料营养的制备方法制备得滋补养生牛肉汤。本发明所制出的牛肉汤效果较好,保存时间够长,同时营养成分高。
Description
技术领域
本发明属于牛肉加工技术领域,涉及牛肉汤加工技术领域,尤其涉及一种浓缩型滋补养生牛肉汤及加工方法。
背景技术
牛肉具有较高的营养价值,牛肉汤更是吸取了牛肉中的精华。为了满足广大消费人群的需要,牛肉汤工业化生产也是必不可少的环节,然而,在工业化生产、连锁配送中,若生产后直接包装运输,运输成本会居高不下;
而现有的牛肉汤制品在生产过程中反复对牛肉原料进行提取,但该方法在提取的同时,造成了大量的营养成分流失,并使后期的保质时间缩短,特别是会造成牛肉的营养均衡性变劣,影响食用价值。基于上述分析,一种能最大程度长时间保留原汤风味、营养成份高、且能耗低的浓缩牛肉汤是目前急需的。经浓缩后能最大程度保留原汤风味的浓缩牛肉汤。
菱角含有丰富的淀粉、蛋白质、葡萄糖、不饱和脂肪酸及多种维生素,如维生素B1、B2、C,胡萝卜素及钙、磷、铁等微量元素。古人认为多吃菱角可以补五脏,除百病,且可轻身,所谓轻身,就是有减肥健美作用,因为菱角不含使人发胖的脂肪。《本草纲目》中说:菱角能补脾胃,强股膝,健力益气,菱粉粥有益胃肠,可解内热,老年人常食有益。据近代药理实验报导:菱角具有一定的抗癌作用。可用之防治食道癌、胃癌、子宫癌等。
慈姑含有秋水仙碱等多种生物碱,有防癌抗癌肿、解毒消痈作用,常用来防治肿瘤。中医认为,慈姑主解百毒,能解毒消肿,利尿,用来治疗各种无名肿毒、毒蛇咬伤。慈姑含有多种微量元素,具有一定的强心作用,同时慈姑所含的水分及其他有效成分,具有清肺散热、润肺止咳的作用。
灯笼果,这里是说欧洲醋栗,落叶小灌木,果味酸甜,可加工成果酱和酿制成酒,是珍贵的野生果类,果呈球形,由于果子上有一道道纵向的纹路,犹如灯笼的骨架得名。果味酸甜,可加工成果酱和酿制成酒,是珍贵的野生果类,果呈球形,成熟果红色,味酸甜,营养丰富,生食甚美。灯笼果经济价值高,果食含酒石酸、柠檬酸、苹果酸等有机酸,是酿酒、加工清凉饮料和制作果酱、果糖的理想原料。还适用于调味和加色等,叶含单宁,可做烤胶原料,种子可榨油,果食入药具有解毒等功能,主治感冒。灯笼果果实,味道甜而不腻,清新怡人,营养丰富,富含VC和胡萝卜素。含糖5%-11%、有机酸0.9%--2.3%,每100克鲜果含维生素C55毫克,还含有铁、磷、钾、钙等微量元素。
发明内容
本发明的目的在于针对现有技术的不足,提供一种保健效果好和口味好的滋补养生牛肉汤。
为了实现上述目的,本发明采用了以下技术方案:
一种浓缩型滋补养生牛肉汤,该牛肉汤的各组分及其质量份数为:牛肉22-30份、牛尾巴骨10-15份、鸡骨头10-12份、分心木10-15份、松叶8-12份、榴莲壳8-12份、灯笼果8-12份、马蹄粉12-18份、菱粉5-8份、金钱草0.2-0.3份、桑葚根0.2-0.4份、慈菇粉0.2-0.3份、灯笼果0.2-0.3份、食盐10-15份、料酒5-8份、大蒜2-4份、生姜4-8份、山黄皮叶2-4份和石榴籽粉0.5-8份。
更进一步的,该牛肉汤的各组分及其质量份数为:牛肉26份、鸡骨头11份、分心木12份、松叶10份、榴莲壳10份、灯笼果11份、马蹄粉15份、菱粉7份、金钱草0.25份、桑葚根0.3份、慈菇粉0.25份、灯笼果0.25份、食盐13份、料酒6份、大蒜3份、生姜5份、山黄皮叶3份和石榴籽粉5份。
一种浓缩型滋补养生牛肉汤的加工方法,所述滋补养生牛肉汤的制作方法包括有如下步骤:
制备浓汤,首先将牛尾巴骨和鸡胸骨焯水滤干,将焯水后的牛尾巴骨和鸡骨头放入炖锅中并且加入4倍的清水,大火烧开然后转为文火将清水浓缩至原来1倍的浓汤;
制备汤料,将牛肉切成2CM大小的矩形状焯水滤干,用料酒和食盐搅拌均匀在温度20摄氏度温度下腌制2.5小时,炖锅中加入牛肉3倍的水,以及分心木、松叶、榴莲壳、灯笼果、生姜、山黄皮叶和桑葚根,加热至沸腾,用文火熬煮3.5小时后,加入浓汤、马蹄粉、菱粉、慈菇粉和石榴籽粉搅拌均匀,在熬煮煮1小时得到汤料;
浓缩,将汤料在温度为68℃~75℃、真空度为1MPa~2MPa,转速为100r/min条件下进行真空浓缩35min,搅拌均匀后立即进行热灌装,即得浓缩牛肉汤汤料包,即得浓缩牛肉汤料。
本发明的有益效果:
本发明所制出的浓缩型滋补养生牛肉汤效果较好,保存时间够长,同时营养成分高。
具体实施方式
下面对本发明的具体实施方式进一步的详细描述。
实施例1:
一种浓缩型滋补养生牛肉汤,该牛肉汤的各组分及其质量份数为:牛肉26千克、鸡骨头11千克、分心木12千克、松叶10千克、榴莲壳10千克、灯笼果11千克、马蹄粉15千克、菱粉7千克、金钱草0.25千克、桑葚根0.3千克、慈菇粉0.25千克、灯笼果0.25千克、食盐13千克、料酒6千克、大蒜3千克、生姜5千克、山黄皮叶3千克和石榴籽粉5千克。
一种浓缩型滋补养生牛肉汤的加工方法,所述滋补养生牛肉汤的制作方法包括有如下步骤:
制备浓汤,首先将牛尾巴骨和鸡胸骨焯水滤干,将焯水后的牛尾巴骨和鸡骨头放入炖锅中并且加入4倍的清水,大火烧开然后转为文火将清水浓缩至原来1倍的浓汤;
制备汤料,将牛肉切成2CM大小的矩形状焯水滤干,用料酒和食盐搅拌均匀在温度20摄氏度温度下腌制2.5小时,炖锅中加入牛肉3倍的水,以及分心木、松叶、榴莲壳、灯笼果、生姜、山黄皮叶和桑葚根,加热至沸腾,用文火熬煮3.5小时后,加入浓汤、马蹄粉、菱粉、慈菇粉和石榴籽粉搅拌均匀,在熬煮煮1小时得到汤料;
浓缩,将汤料在温度为68℃~75℃、真空度为1MPa~2MPa,转速为100r/min条件下进行真空浓缩35min,搅拌均匀后立即进行热灌装,即得浓缩牛肉汤汤料包,即得浓缩牛肉汤料。
实施例2:
一种浓缩型滋补养生牛肉汤,该牛肉汤的各组分及其质量份数为:牛肉22千克、牛尾巴骨15千克、鸡骨头10千克、分心木15千克、松叶12千克、榴莲壳8千克、灯笼果12千克、马蹄粉18千克、菱粉8千克、金钱草0.3千克、桑葚根0.4千克、慈菇粉0.2千克、灯笼果0.2千克、食盐10千克、料酒5千克、大蒜2千克、生姜4千克、山黄皮叶4千克和石榴籽粉8千克。
一种浓缩型滋补养生牛肉汤的加工方法,所述滋补养生牛肉汤的制作方法包括有如下步骤:
制备浓汤,首先将牛尾巴骨和鸡胸骨焯水滤干,将焯水后的牛尾巴骨和鸡骨头放入炖锅中并且加入4倍的清水,大火烧开然后转为文火将清水浓缩至原来1倍的浓汤;
制备汤料,将牛肉切成2CM大小的矩形状焯水滤干,用料酒和食盐搅拌均匀在温度20摄氏度温度下腌制2.5小时,炖锅中加入牛肉3倍的水,以及分心木、松叶、榴莲壳、灯笼果、生姜、山黄皮叶和桑葚根,加热至沸腾,用文火熬煮3.5小时后,加入浓汤、马蹄粉、菱粉、慈菇粉和石榴籽粉搅拌均匀,在熬煮煮1小时得到汤料;
浓缩,将汤料在温度为68℃~75℃、真空度为1MPa~2MPa,转速为100r/min条件下进行真空浓缩35min,搅拌均匀后立即进行热灌装,即得浓缩牛肉汤汤料包,即得浓缩牛肉汤料。
实施例3:
一种浓缩型滋补养生牛肉汤,该牛肉汤的各组分及其质量份数为:牛肉30千克、牛尾巴骨10千克、鸡骨头12千克、分心木10千克、松叶8千克、榴莲壳12千克、灯笼果8千克、马蹄粉12千克、菱粉5千克、金钱草0.2千克、桑葚根0.2千克、慈菇粉0.3千克、灯笼果0.3千克、食盐15千克、料酒8千克、大蒜4千克、生姜8千克、山黄皮叶2千克和石榴籽粉0.5千克。
一种浓缩型滋补养生牛肉汤的加工方法,所述滋补养生牛肉汤的制作方法包括有如下步骤:
制备浓汤,首先将牛尾巴骨和鸡胸骨焯水滤干,将焯水后的牛尾巴骨和鸡骨头放入炖锅中并且加入4倍的清水,大火烧开然后转为文火将清水浓缩至原来1倍的浓汤;
制备汤料,将牛肉切成2CM大小的矩形状焯水滤干,用料酒和食盐搅拌均匀在温度20摄氏度温度下腌制2.5小时,炖锅中加入牛肉3倍的水,以及分心木、松叶、榴莲壳、灯笼果、生姜、山黄皮叶和桑葚根,加热至沸腾,用文火熬煮3.5小时后,加入浓汤、马蹄粉、菱粉、慈菇粉和石榴籽粉搅拌均匀,在熬煮煮1小时得到汤料;
浓缩,将汤料在温度为68℃~75℃、真空度为1MPa~2MPa,转速为100r/min条件下进行真空浓缩35min,搅拌均匀后立即进行热灌装,即得浓缩牛肉汤汤料包,即得浓缩牛肉汤料。
以上所述的实施例,只是本发明的较优选的具体方式之一,本领域的技术员在本发明技术方案范围内进行的通常变化和替换都应包含在本发明的保护范围内。
Claims (3)
1.一种浓缩型滋补养生牛肉汤,其特征在于:该牛肉汤的各组分及其质量份数为:牛肉22-30份、牛尾巴骨10-15份、鸡骨头10-12份、分心木10-15份、松叶8-12份、榴莲壳8-12份、灯笼果8-12份、马蹄粉12-18份、菱粉5-8份、金钱草0.2-0.3份、桑葚根0.2-0.4份、慈菇粉0.2-0.3份、灯笼果0.2-0.3份、食盐10-15份、料酒5-8份、大蒜2-4份、生姜4-8份、山黄皮叶2-4份和石榴籽粉0.5-8份。
2.根据权利要求1所述的浓缩型滋补养生牛肉汤,其特征在于:该牛肉汤的各组分及其质量份数为:牛肉26份、鸡骨头11份、分心木12份、松叶10份、榴莲壳10份、灯笼果11份、马蹄粉15份、菱粉7份、金钱草0.25份、桑葚根0.3份、慈菇粉0.25份、灯笼果0.25份、食盐13份、料酒6份、大蒜3份、生姜5份、山黄皮叶3份和石榴籽粉5份。
3.如权利要求1或2所述的浓缩型滋补养生牛肉汤的加工方法,其特征在于:所述滋补养生牛肉汤的制作方法包括有如下步骤:
制备浓汤,首先将牛尾巴骨和鸡胸骨焯水滤干,将焯水后的牛尾巴骨和鸡骨头放入炖锅中并且加入4倍的清水,大火烧开然后转为文火将清水浓缩至原来1倍的浓汤;
制备汤料,将牛肉切成2CM大小的矩形状焯水滤干,用料酒和食盐搅拌均匀在温度20摄氏度温度下腌制2.5小时,炖锅中加入牛肉3倍的水,以及分心木、松叶、榴莲壳、灯笼果、生姜、山黄皮叶和桑葚根,加热至沸腾,用文火熬煮3.5小时后,加入浓汤、马蹄粉、菱粉、慈菇粉和石榴籽粉搅拌均匀,在熬煮煮1小时得到汤料;
浓缩,将汤料在温度为68℃~75℃、真空度为1MPa~2MPa,转速为100r/min条件下进行真空浓缩35min,搅拌均匀后立即进行热灌装,即得浓缩牛肉汤汤料包,即得浓缩牛肉汤料。
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