CN112220028A - 一种果蔬牛肉酱及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种果蔬牛肉酱及其制备方法,牛肉酱的原料按重量份包括:牛肉20‑34份、鸭肉3‑13份、猪肝2‑5份、豆瓣酱60‑100份、芝麻粉1‑3份、干果碎3‑12份、酱油1‑2份、生姜1‑2份、大蒜1‑3份、白糖2‑5份、菌菇8‑15份、黄瓜2‑5份、竹笋膳食纤维2‑7份、水果添加剂4‑20份、苦瓜水提物0.1‑1.2份、藻粉2‑6份、可食用花1‑3份、蒲公英粉2‑5份、植物油50‑120份;其中,所述水果添加剂由山竹、猕猴桃、樱桃、葡萄、梨子、西瓜制备而成。本发明提出的果蔬牛肉酱的制备方法过程简单,得到的牛肉酱营养丰富、口味独特,口感鲜爽、好吃不腻,且食用后不易上火。
Description
技术领域
本发明涉及酱料技术领域,尤其涉及一种果蔬牛肉酱及其制备方法。
背景技术
牛肉蛋白质含量高,而脂肪含量低,味道鲜美,受到多数人群的欢迎。牛肉酱是一种以牛肉为主的调味品,其是百姓家庭餐桌上不可或缺的佐餐调料,也可以直接食用。目前虽已公开了多种牛肉酱,但是大多存在口味单一、营养不足、长期食用容易上火,且比较油腻的缺点。
发明内容
基于背景技术存在的技术问题,本发明提出了一种果蔬牛肉酱及其制备方法,所述制备方法过程简单,得到的牛肉酱营养丰富、口味独特,口感鲜爽、好吃不腻,且食用后不易上火。
本发明提出的一种果蔬牛肉酱,其原料按重量份包括:牛肉20-34份、鸭肉3-13份、猪肝2-5份、豆瓣酱60-100份、芝麻粉1-3份、干果碎3-12份、酱油1-2份、生姜1-2份、大蒜1-3份、白糖2-5份、菌菇8-15份、黄瓜2-5份、竹笋膳食纤维2-7份、水果添加剂4-20份、苦瓜水提物0.1-1.2份、藻粉2-6份、可食用花1-3份、蒲公英粉2-5份、植物油50-120份;其中,所述水果添加剂由山竹、猕猴桃、樱桃、葡萄、梨子、西瓜制备而成。
优选地,其原料按重量份包括:牛肉28份、鸭肉11份、猪肝3份、豆瓣酱85份、芝麻粉2份、干果碎8份、酱油1.3份、生姜1.7份、大蒜2份、白糖4份、菌菇12份、黄瓜3份、竹笋膳食纤维6份、水果添加剂12份、苦瓜水提物1份、藻粉4份、可食用花2份、蒲公英粉4份、植物油105份。
优选地,所述干果碎由腰果、甜杏仁、花生、松仁制备而成,且腰果、甜杏仁、花生、松仁的重量比为3-10:1-3:3-12:2-5。
优选地,所述菌菇为香菇、茶树菇、金针菇中的一种或者多种的混合物。
优选地,山竹、猕猴桃、樱桃、葡萄、梨子、西瓜的重量比为3-10:1-4:2-9:3-7:3-9:2-11。
优选地,所述可食用花为桂花、洋槐花按重量比为1:1的混合物。
优选地,所述藻粉为小球藻粉、鼠尾藻粉、螺旋藻粉按重量比为2-10:2-3:1-4的混合物。
优选地,所述植物油为菜籽油、花生油、山茶籽油、玉米油中的一种或者多种的混合物。
优选地,其原料中还包括0.1-0.2重量份山楂叶黄酮、葵盘果胶、海藻糖、羧甲基纤维素钠的混合物,且山楂叶黄酮、葵盘果胶、海藻糖、羧甲基纤维素钠的重量比为1-4:2-5:2-9:4-12。
本发明还提出的一种所述果蔬牛肉酱的制备方法,包括以下步骤:
S1、将山竹、猕猴桃、樱桃、葡萄、梨子、西瓜洗净后取肉,榨汁得到果汁和果渣;将猪肝加入沸水中煮熟后绞成泥得到猪肝泥;将牛肉和鸭肉切丁,加入锅中,加入果汁和蒲公英粉,翻炒后得到肉料;将菌菇、黄瓜清洗,切碎后煮至3-6成熟,与豆瓣酱、芝麻粉、藻粉混合后炒熟得到蔬菜料;
S2、将植物油加热至110-120℃,加入肉料翻炒后加入猪肝泥、蔬菜料、酱油、生姜、大蒜、可食用花、苦瓜水提物、竹笋膳食纤维、果渣熬制30-50min,加入剩余原料混合均匀后杀菌得到所述果蔬牛肉酱。
本发明所述果蔬牛肉酱,其原料中,选择了牛肉、鸭肉、猪肝、豆瓣酱、芝麻粉、干果碎、酱油、生姜、大蒜、白糖、菌菇、黄瓜、竹笋膳食纤维、水果添加剂、苦瓜水提物、藻粉、可食用花、蒲公英粉、植物油,使肉、菌、水果、干果和鲜花相结合,使所得牛肉酱融合了各种原料的味道,各种口味相互融合、协调,得到的牛肉酱口味独特、营养丰富、好吃不腻,多食不上火;牛肉酱中添加的水果添加剂、蒲公英粉和苦瓜水提物协同,增加了牛肉酱的营养,同时降低了牛肉酱的油腻感,使所得牛肉酱清爽、可口,好吃不腻,并且具有清热解毒、降火的功效,使所得牛肉酱多食不上火;在牛肉酱中加入了干果碎,使所得牛肉酱柔、脆结合,口感好;竹笋膳食纤维加入其中,增加了牛肉酱的黏度,与水果添加剂、苦瓜水提物配合,能提高牛肉酱的稳定性,延长保质期在18个月以上;添加了可食用花、菌菇与藻粉,丰富了牛肉酱的营养,使所得牛肉酱营养丰富均衡,同时能结合可食用花、菌菇与藻粉的味道,赋予牛肉酱特殊的香味。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种果蔬牛肉酱,其原料按重量份包括:牛肉34份、鸭肉3份、猪肝5份、豆瓣酱60份、芝麻粉3份、干果碎3份、酱油2份、生姜1份、大蒜3份、白糖2份、菌菇15份、黄瓜2份、竹笋膳食纤维7份、水果添加剂4份、苦瓜水提物1.2份、藻粉2份、可食用花3份、蒲公英粉2份、植物油120份;其中,所述水果添加剂由山竹、猕猴桃、樱桃、葡萄、梨子、西瓜制备而成。
实施例2
一种果蔬牛肉酱,其原料按重量份包括:牛肉20份、鸭肉13份、猪肝2份、豆瓣酱100份、芝麻粉1份、干果碎12份、酱油1份、生姜1.2份、大蒜2份、白糖5份、菌菇8份、黄瓜5份、竹笋膳食纤维2份、水果添加剂12份、苦瓜水提物0.1份、藻粉6份、可食用花1份、蒲公英粉3份、植物油70份;其中,所述水果添加剂由山竹、猕猴桃、樱桃、葡萄、梨子、西瓜制备而成。
实施例3
一种果蔬牛肉酱,其原料按重量份包括:牛肉27份、鸭肉11份、猪肝3份、豆瓣酱80份、芝麻粉2份、干果碎7份、酱油1.3份、生姜2份、大蒜1份、白糖3份、香菇9份、黄瓜4份、竹笋膳食纤维6份、水果添加剂20份、苦瓜水提物0.6份、藻粉4份、桂花1份、洋槐花1份、蒲公英粉5份、菜籽油50份、山楂叶黄酮、葵盘果胶、海藻糖、羧甲基纤维素钠的混合物0.1份;
其中,所述水果添加剂由山竹、猕猴桃、樱桃、葡萄、梨子、西瓜制备而成,且山竹、猕猴桃、樱桃、葡萄、梨子、西瓜的重量比为3:4:7:5:3:11;
所述干果碎由腰果、甜杏仁、花生、松仁制备而成,且腰果、甜杏仁、花生、松仁的重量比为3:3:3:5;
所述藻粉为小球藻粉、鼠尾藻粉、螺旋藻粉按重量比为2:2.6:4的混合物;
山楂叶黄酮、葵盘果胶、海藻糖、羧甲基纤维素钠的混合物中,山楂叶黄酮、葵盘果胶、海藻糖、羧甲基纤维素钠的重量比为1:5:2:4。
本发明还提出的一种所述果蔬牛肉酱的制备方法,包括以下步骤:
S1、将山竹、猕猴桃、樱桃、葡萄、梨子、西瓜洗净后取肉,榨汁得到果汁和果渣;将猪肝加入沸水中煮熟后绞成泥得到猪肝泥;将牛肉和鸭肉切丁,加入锅中,加入果汁和蒲公英粉,翻炒后得到肉料;将菌菇、黄瓜清洗,切碎后煮至6成熟,与豆瓣酱、芝麻粉、藻粉混合后炒熟得到蔬菜料;
S2、将植物油加热至110℃,加入肉料翻炒后加入猪肝泥、蔬菜料、酱油、生姜、大蒜、可食用花、苦瓜水提物、竹笋膳食纤维、果渣熬制50min,加入剩余原料混合均匀后杀菌得到所述果蔬牛肉酱。
实施例4
一种果蔬牛肉酱,其原料按重量份包括:牛肉29份、鸭肉3份、猪肝3.2份、豆瓣酱85份、芝麻粉2份、干果碎8份、酱油1.7份、生姜1.5份、大蒜2.3份、白糖4.2份、金针菇11份、黄瓜3份、竹笋膳食纤维5份、水果添加剂17份、苦瓜水提物0.8份、藻粉4份、桂花1.3份、洋槐花1.3份、蒲公英粉3.2份、花生油60份、玉米油50份、山楂叶黄酮、葵盘果胶、海藻糖、羧甲基纤维素钠的混合物0.2份;
其中,所述水果添加剂由山竹、猕猴桃、樱桃、葡萄、梨子、西瓜制备而成,且山竹、猕猴桃、樱桃、葡萄、梨子、西瓜的重量比为10:1:2:7:9:2;
所述干果碎由腰果、甜杏仁、花生、松仁制备而成,且腰果、甜杏仁、花生、松仁的重量比为10:1:12:2;
所述藻粉为小球藻粉、鼠尾藻粉、螺旋藻粉按重量比为10:2:1的混合物;
山楂叶黄酮、葵盘果胶、海藻糖、羧甲基纤维素钠的混合物中,山楂叶黄酮、葵盘果胶、海藻糖、羧甲基纤维素钠的重量比为4:2:9:11。
本发明还提出的一种所述果蔬牛肉酱的制备方法,包括以下步骤:
S1、将山竹、猕猴桃、樱桃、葡萄、梨子、西瓜洗净后取肉,榨汁得到果汁和果渣;将猪肝加入沸水中煮熟后绞成泥得到猪肝泥;将牛肉和鸭肉切丁,加入锅中,加入果汁和蒲公英粉,翻炒后得到肉料;将菌菇、黄瓜清洗,切碎后煮至3成熟,与豆瓣酱、芝麻粉、藻粉混合后炒熟得到蔬菜料;
S2、将植物油加热至120℃,加入肉料翻炒后加入猪肝泥、蔬菜料、酱油、生姜、大蒜、可食用花、苦瓜水提物、竹笋膳食纤维、果渣熬制30min,加入剩余原料混合均匀后杀菌得到所述果蔬牛肉酱。
实施例5
一种果蔬牛肉酱,其原料按重量份包括:牛肉28份、鸭肉10份、猪肝4份、豆瓣酱60份、芝麻粉2份、干果碎7份、酱油1.4份、生姜1.5份、大蒜2份、白糖3份、香菇10份、茶树菇2份、黄瓜4份、竹笋膳食纤维5份、水果添加剂12份、苦瓜水提物1份、藻粉4份、桂花1份、洋槐花1份、蒲公英粉3份、菜籽油110份;
其中,所述水果添加剂由山竹、猕猴桃、樱桃、葡萄、梨子、西瓜制备而成,且山竹、猕猴桃、樱桃、葡萄、梨子、西瓜的重量比为6:2:9:3:7:5;
所述干果碎由腰果、甜杏仁、花生、松仁制备而成,且腰果、甜杏仁、花生、松仁的重量比为7:2:5:3;
所述藻粉为小球藻粉、鼠尾藻粉、螺旋藻粉按重量比为7:3:2的混合物。
本发明还提出的一种所述果蔬牛肉酱的制备方法,包括以下步骤:
S1、将山竹、猕猴桃、樱桃、葡萄、梨子、西瓜洗净后取肉,榨汁得到果汁和果渣;将猪肝加入沸水中煮熟后绞成泥得到猪肝泥;将牛肉和鸭肉切丁,加入锅中,加入果汁和蒲公英粉,翻炒后得到肉料;将菌菇、黄瓜清洗,切碎后煮至5成熟,与豆瓣酱、芝麻粉、藻粉混合后炒熟得到蔬菜料;
S2、将植物油加热至115℃,加入肉料翻炒后加入猪肝泥、蔬菜料、酱油、生姜、大蒜、可食用花、苦瓜水提物、竹笋膳食纤维、果渣熬制40min,加入剩余原料混合均匀后杀菌得到所述果蔬牛肉酱。
实施例6
一种果蔬牛肉酱,其原料按重量份包括:牛肉28份、鸭肉11份、猪肝3份、豆瓣酱85份、芝麻粉2份、干果碎8份、酱油1.3份、生姜1.7份、大蒜2份、白糖4份、香菇12份、黄瓜3份、竹笋膳食纤维6份、水果添加剂12份、苦瓜水提物1份、藻粉4份、桂花1份、洋槐花1份、蒲公英粉4份、花生油105份;
其中,所述水果添加剂由山竹、猕猴桃、樱桃、葡萄、梨子、西瓜制备而成,且山竹、猕猴桃、樱桃、葡萄、梨子、西瓜的重量比为5.5:2:7:5:8:6;
所述干果碎由腰果、甜杏仁、花生、松仁制备而成,且腰果、甜杏仁、花生、松仁的重量比为6:2:9:3;
所述藻粉为小球藻粉、鼠尾藻粉、螺旋藻粉按重量比为6:2.7:2的混合物;
其原料中还包括0.17重量份山楂叶黄酮、葵盘果胶、海藻糖、羧甲基纤维素钠的混合物,且山楂叶黄酮、葵盘果胶、海藻糖、羧甲基纤维素钠的重量比为2:3:5:6。
本发明还提出的一种所述果蔬牛肉酱的制备方法,包括以下步骤:
S1、将山竹、猕猴桃、樱桃、葡萄、梨子、西瓜洗净后取肉,榨汁得到果汁和果渣;将猪肝加入沸水中煮熟后绞成泥得到猪肝泥;将牛肉和鸭肉切丁,加入锅中,加入果汁和蒲公英粉,翻炒后得到肉料;将菌菇、黄瓜清洗,切碎后煮至5成熟,与豆瓣酱、芝麻粉、藻粉混合后炒熟得到蔬菜料;
S2、将植物油加热至110℃,加入肉料翻炒后加入猪肝泥、蔬菜料、酱油、生姜、大蒜、可食用花、苦瓜水提物、竹笋膳食纤维、果渣熬制40min,加入剩余原料混合均匀后杀菌得到所述果蔬牛肉酱。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (10)
1.一种果蔬牛肉酱,其特征在于,其原料按重量份包括:牛肉20-34份、鸭肉3-13份、猪肝2-5份、豆瓣酱60-100份、芝麻粉1-3份、干果碎3-12份、酱油1-2份、生姜1-2份、大蒜1-3份、白糖2-5份、菌菇8-15份、黄瓜2-5份、竹笋膳食纤维2-7份、水果添加剂4-20份、苦瓜水提物0.1-1.2份、藻粉2-6份、可食用花1-3份、蒲公英粉2-5份、植物油50-120份;其中,所述水果添加剂由山竹、猕猴桃、樱桃、葡萄、梨子、西瓜制备而成。
2.根据权利要求1所述果蔬牛肉酱,其特征在于,其原料按重量份包括:牛肉28份、鸭肉11份、猪肝3份、豆瓣酱85份、芝麻粉2份、干果碎8份、酱油1.3份、生姜1.7份、大蒜2份、白糖4份、菌菇12份、黄瓜3份、竹笋膳食纤维6份、水果添加剂12份、苦瓜水提物1份、藻粉4份、可食用花2份、蒲公英粉4份、植物油105份。
3.根据权利要求1所述果蔬牛肉酱,其特征在于,所述干果碎由腰果、甜杏仁、花生、松仁制备而成,且腰果、甜杏仁、花生、松仁的重量比为3-10:1-3:3-12:2-5。
4.根据权利要求1所述果蔬牛肉酱,其特征在于,所述菌菇为香菇、茶树菇、金针菇中的一种或者多种的混合物。
5.根据权利要求1所述果蔬牛肉酱,其特征在于,山竹、猕猴桃、樱桃、葡萄、梨子、西瓜的重量比为3-10:1-4:2-9:3-7:3-9:2-11。
6.根据权利要求1所述果蔬牛肉酱,其特征在于,所述可食用花为桂花、洋槐花按重量比为1:1的混合物。
7.根据权利要求1所述果蔬牛肉酱,其特征在于,所述藻粉为小球藻粉、鼠尾藻粉、螺旋藻粉按重量比为2-10:2-3:1-4的混合物。
8.根据权利要求1所述果蔬牛肉酱,其特征在于,所述植物油为菜籽油、花生油、山茶籽油、玉米油中的一种或者多种的混合物。
9.根据权利要求1-8中任一项所述果蔬牛肉酱,其特征在于,其原料中还包括0.1-0.2重量份山楂叶黄酮、葵盘果胶、海藻糖、羧甲基纤维素钠的混合物,且山楂叶黄酮、葵盘果胶、海藻糖、羧甲基纤维素钠的重量比为1-4:2-5:2-9:4-12。
10.一种如权利要求1-9中任一项所述果蔬牛肉酱的制备方法,其特征在于,包括以下步骤:
S1、将山竹、猕猴桃、樱桃、葡萄、梨子、西瓜洗净后取肉,榨汁得到果汁和果渣;将猪肝加入沸水中煮熟后绞成泥得到猪肝泥;将牛肉和鸭肉切丁,加入锅中,加入果汁和蒲公英粉,翻炒后得到肉料;将菌菇、黄瓜清洗,切碎后煮至3-6成熟,与豆瓣酱、芝麻粉、藻粉混合后炒熟得到蔬菜料;
S2、将植物油加热至110-120℃,加入肉料翻炒后加入猪肝泥、蔬菜料、酱油、生姜、大蒜、可食用花、苦瓜水提物、竹笋膳食纤维、果渣熬制30-50min,加入剩余原料混合均匀后杀菌得到所述果蔬牛肉酱。
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