CN109043349A - 一种牛肉油豆豉的制备方法 - Google Patents
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Abstract
本发明公开了一种牛肉油豆豉的制备方法,取经发酵后的干黄豆豆豉和卤牛肉粒,用食用油炸酥,然后加入辣椒粉、花椒粉、花椒油和特制香辛料粉,小火熬制后加入熟芝麻,冷却后包装;其中,所述香辛料粉的制备方法为:将含有花椒90~110g、草果40~60g、桂皮40~60g、沙姜180~220g、八角90~110g、香叶40~60g、千里香20~30g、香果40~60g、陈皮20~30g、白蔻90~110g、沙仁40~60g的香辛料,粉碎后混匀,本发明制备的牛肉油豆豉不含化工调料及任何防腐剂,采用的特制香辛料粉,含多种香料,特定配比下起到去腥、解腻、增香、增鲜的作用,成品色泽艳丽诱人、香气浓郁,能大大增加食欲。
Description
技术领域
本发明属于食品加工领域,具体涉及一种牛肉油豆豉的制备方法。
背景技术
豆豉是用黑豆或黄豆煮熟后,经发酵而制成的豆制品,其含有丰富的蛋白质、脂肪和碳水化合物,并含多种人体所需氨基酸,长期食用可开胃增食、消积化滞;牛肉富含蛋白质、铁、钙、多种维生素A等,具有补中益气、滋养脾胃、强健筋骨的功能,食用可提高机体抗病能力。
豆豉和牛肉作为口感较好且营养丰富的两种食物,常被组合应用于酱类制作中,营养丰富、香味绵长,是家庭佐餐、旅游休闲、馈赠亲友之佳品。
发明内容
本发明的目的在于提供一种牛肉油豆豉的制备方法,该方法制备的牛肉油豆豉不含化工调料及任何防腐剂,采用的特制香辛料粉,含有多种香料,特定配比下起到去腥、解腻、增香、增鲜的作用,成品色泽艳丽诱人、香气浓郁,能大大增加食欲。
为了实现上述发明目的,本发明提供了以下技术方案:
本发明提供了一种牛肉油豆豉的制备方法,包含以下步骤:
取经发酵后的干黄豆豆豉20~30kg,卤牛肉粒3~4.5kg,用20~30kg食用油将干豆豉和牛肉粒炸酥,然后加入辣椒粉5~7kg、花椒粉200~300g、花椒油400~600g、香辛料粉0.8~1.2kg,小火熬制25~40分钟,出锅,加入熟芝麻200~300g,冷却后包装;其中,所述香辛料粉的制备方法为:将含有花椒90~110g、草果40~60g、桂皮40~60g、沙姜180~220g、八角90~110g、香叶40~60g、千里香20~30g、香果40~60g、陈皮20~30g、白蔻90~110g、沙仁40~60g的香辛料,粉碎后混匀。
本发明还提供了一种优选的牛肉油豆豉的制备方法,包含以下步骤:
取经发酵后的干黄豆豆豉25kg,卤牛肉粒3.75kg,用25kg食用油将干豆豉和牛肉粒炸酥,然后加入辣椒粉6kg、花椒粉250g、花椒油500g、香辛料粉1kg,小火熬制30分钟,出锅,加入熟芝麻250g,冷却后包装。
在本发明的优选实施例中,所述香辛料粉制备方法为:将含有花椒100g、草果50g、桂皮50g、沙姜200g、八角100g、香叶50g、千里香25g、香果50g、陈皮25g、白蔻100g、沙仁50g的香辛料,粉碎后混匀。
使用上述特制香辛料粉,可对牛肉油豆豉增香提鲜、抗菌防腐,产品芳香浓郁,风味独特。
在本发明的优选实施例中,所述食用油是菜籽油。
在本发明的优选实施例中,所述卤牛肉粒选自卤黄牛肉粒和卤牦牛肉粒中的一种。
在本发明的优选实施例中,所述所述卤牛肉粒的制备方法为:将1kg牛肉切成块,洗净,煮出血沫后冲洗干净,加入茴香50g、丁香20g、八角15g、桂皮20g、花椒20g、老抽10g、生抽10g、白糖20g后,加水没过牛肉粒,卤煮6~8小时,沥干。
在本发明的优选实施例中,所述干豆豉的制备方法为:精选黄豆,经水泡12小时后,沥干水分,蒸40分钟,沥干水分后置于35~40℃的发酵室,发酵2~3天,取出,晾干。
与现有技术相比,本发明具有的有益效果为:
(1)本发明利用祖传特制香辛料粉对牛肉油豆豉进行调味,含有多种香料,特定配比下起到去腥、解腻、增香、增鲜的作用,成品不含味精、鸡精等化工调料及任何防腐剂,香气浓郁,能大大增加食欲,且食用健康。
(2)本发明采用干黄豆豆豉而非传统常用的黑豆豆豉,采用特殊制法,即保留了牛肉油豆豉中牛肉和豆豉原本的香味,并且牛肉松软易嚼、豆豉酥脆,又使产品的色泽油亮,味鲜醇厚。
(3)本发明同时使用花椒粉和花椒油对牛肉和豆豉起到去腥去味的作用,并增加牛肉和豆豉的香气,并缓解油腻感,使产品无任何豆腥味和膻味,并且口味清爽不油腻。
具体实施方式
下面结合具体实施例对本发明作进一步的详细描述。但不应将此理解为本发明上述主题的范围仅限于以下的实施例,凡基于本发明内容所实现的技术均属于本发明的范围。
实施例1
一种牛肉油豆豉,制备方法如下:
取经发酵后的干黄豆豆豉20kg,卤牛肉粒(黄牛)4.5kg,用30kg菜籽油将干豆豉和牛肉粒炸酥,然后加入辣椒粉5kg、花椒粉300g、花椒油400g、香辛料粉1.2kg,小火熬制25分钟,出锅,加入熟芝麻200g,冷却后包装。
其中,所述香辛料粉的制备方法为:将含有花椒90g、草果60g、桂皮60g、沙姜180g、八角90g、香叶40g、千里香20g、香果40g、陈皮30g、白蔻90g、沙仁40g的香辛料,粉碎后混匀;
卤牛肉粒的制备方法为:将1kg黄牛肉切成块,洗净,煮出血沫后冲洗干净,加入丁香20g、八角15g、香叶15g、桂皮20g、花椒20g、香果20g、老姜20g、大葱10g、蒜20g、老抽10g、白糖20g后,加水没过牛肉粒,卤煮6小时,沥干;
干豆豉的制备方法为:精选黄豆,经水泡12小时后,沥干水分,蒸40分钟,沥干水分后置于35℃的发酵室,发酵2天,取出,晾干。
实施例2
一种牛肉油豆豉,制备方法如下:
取经发酵后的干黄豆豆豉30kg,卤牛肉粒(牦牛)3kg,用20kg大豆油将干豆豉和牛肉粒炸酥,然后加入辣椒粉7kg、花椒粉200g、花椒油600g、香辛料粉0.8kg,小火熬制40分钟,出锅,加入熟芝麻300g,冷却后包装。
其中,所述香辛料粉的制备方法为:将含有花椒110g、草果40g、桂皮40g、沙姜220g、八角110g、香叶60g、千里香30g、香果60g、陈皮20g、白蔻110g、沙仁60g的香辛料,粉碎后混匀;
卤牛肉粒的制备方法为:将1kg牦牛肉切成块,洗净,煮出血沫后冲洗干净,加入八角15g、桂皮20g、花椒20g、陈皮10g、辣椒20g、白寇10g、千里香15g、大枣20g、老抽10g、生抽10g后,加水没过牛肉粒,卤煮8小时,沥干;
干豆豉的制备方法为:精选黄豆,经水泡12小时后,沥干水分,蒸40分钟,沥干水分后置于40℃的发酵室,发酵3天,取出,晾干。
实施例3
一种牛肉油豆豉,制备方法如下:
取经发酵后的干黄豆豆豉25kg,卤牛肉粒(黄牛)3.75kg,用25kg菜籽油将干豆豉和牛肉粒炸酥,然后加入辣椒粉6kg、花椒粉250g、花椒油500g、香辛料粉1kg,小火熬制30分钟,出锅,加入熟芝麻250g,冷却后包装。
其中,香辛料粉制备方法为:将含有花椒100g、草果50g、桂皮50g、沙姜200g、八角100g、香叶50g、千里香25g、香果50g、陈皮25g、白蔻100g、沙仁50g的香辛料,粉碎后混匀;
卤牛肉粒的制备方法为:将1kg牛肉切成块,洗净,煮出血沫后冲洗干净,加入茴香50g、丁香20g、八角15g、桂皮20g、花椒20g、老抽10g、生抽10g、白糖20g后,加水没过牛肉粒,卤煮7小时,沥干;
干豆豉的制备方法为:精选黄豆,经水泡12小时后,沥干水分,蒸40分钟,沥干水分后置于35℃的发酵室,发酵2天,取出,晾干。
Claims (7)
1.一种牛肉油豆豉的制备方法,其特征在于包含以下步骤:
取经发酵后的干黄豆豆豉20~30kg,卤牛肉粒3~4.5kg,用20~30kg食用油将干豆豉和牛肉粒炸酥,然后加入辣椒粉5~7kg、花椒粉200~300g、花椒油400~600g、香辛料粉0.8~1.2kg,小火熬制25~40分钟,出锅,加入熟芝麻200~300g,冷却后包装;其中,所述香辛料粉的制备方法为:将含有花椒90~110g、草果40~60g、桂皮40~60g、沙姜180~220g、八角90~110g、香叶40~60g、千里香20~30g、香果40~60g、陈皮20~30g、白蔻90~110g、沙仁40~60g的香辛料,粉碎后混匀。
2.根据权利要求1所述的牛肉油豆豉的制备方法,其特征在于包含以下步骤:
取经发酵后的干黄豆豆豉25kg,卤牛肉粒3.75kg,用25kg食用油将干豆豉和牛肉粒炸酥,然后加入辣椒粉6kg、花椒粉250g、花椒油500g、香辛料粉1kg,小火熬制30分钟,出锅,加入熟芝麻250g,冷却后包装。
3.根据权利要求1所述的牛肉油豆豉的制备方法,其特征在于所述香辛料粉制备方法为:将含有花椒100g、草果50g、桂皮50g、沙姜200g、八角100g、香叶50g、千里香25g、香果50g、陈皮25g、白蔻100g、沙仁50g的香辛料,粉碎后混匀。
4.根据权利要求1和2所述的牛肉油豆豉的制备方法,其特征在于所述食用油是菜籽油。
5.根据权利要求1和2所述的牛肉油豆豉的制备方法,其特征在于所述卤牛肉粒选自卤黄牛肉粒和卤牦牛肉粒中的一种。
6.根据权利要求1和2所述的牛肉油豆豉的制备方法,其特征在于所述卤牛肉粒的制备方法为:将1kg牛肉切成块,洗净,煮出血沫后冲洗干净,加入茴香50g、丁香20g、八角15g、桂皮20g、花椒20g、老抽10g、生抽10g、白糖20g后,加水没过牛肉粒,卤煮6~8小时,沥干。
7.据权利要求1和2所述的牛肉油豆豉的制备方法,其特征在于所述干豆豉的制备方法为:精选黄豆,经水泡12小时后,沥干水分,蒸40分钟,沥干水分后置于35~40℃的发酵室,发酵2~3天,取出,晾干。
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