CN103932154B - 一种麦冬番茄羊肉酱 - Google Patents
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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Abstract
一种麦冬番茄羊肉酱，由以下重量份原料组成：番茄酱200-230、羊肉30-40、红酒30-40、洋葱汁20-30、山露菜30-40、羊肚菌20-30、小麦20-30、蜂蜜30-40、核桃粉15-20、黄瓜籽粉6-9、麦冬4-6、荷叶4-6、红景天4-6、丁葵草3-5、西洋参3-5、黄芪3-5、积雪草2-4、萱草花2-3等；本发明的一种麦冬番茄羊肉酱，制备工艺简单，在制作过程中添加羊肉、羊肚菌等食材，具有丰富的营养，口感更佳鲜美，同时还添加麦冬、荷叶、红景天、丁葵草、西洋参等中药材的提取物，具有一定的补肾养血、清热解毒等的功效，有益于人体健康。
Description
技术领域
本发明主要涉及酱及其制备方法技术领域，尤其涉及一种麦冬番茄羊肉酱。
背景技术
人们日常生活，离不开食品及其辅料，人们对其口味和营养的要求也在逐渐升高，市场上的食品及辅料，已经不能够满足人们的日常需求，高营养且具有一定的养生的食物越来越受到消费者的青睐。
发明内容
本发明为了弥补已有技术的缺陷，提供一种麦冬番茄羊肉酱的制备方法。
本发明是通过以下技术方案实现的：一种麦冬番茄羊肉酱，由以下重量份原料组成：番茄酱200-230、羊肉30-40、红酒30-40、洋葱汁20-30、山露菜30-40、羊肚菌20-30、小麦20-30、蜂蜜30-40、核桃粉15-20、黄瓜籽粉6-9、麦冬4-6、荷叶4-6、红景天4-6、丁葵草3-5、西洋参3-5、黄芪3-5、积雪草2-4、萱草花2-3、白糖50-60、食盐适量、食品添加剂8-10、水适量：
食品添加剂，由以下重量份原料组成：猪腰30-35、板栗仁20-25、黄酒20-30、菠萝汁40-50、水适量；
食品添加剂的制备方法如下：将猪腰、板栗仁洗净，放入锅中，加入黄酒、菠萝汁，加热焖煮至猪腰、板栗仁入味，将猪腰、板栗仁捞出，晒干后，碾成粉备用。
一种麦冬番茄羊肉酱的制备方法，包括以下步骤：
（1）将羊肉洗净，切碎后放入锅中，加入红酒、洋葱汁，加热焖煮30-40分钟，取羊肉备用；
（2）将山露菜、羊肚菌洗净，切碎后，与小麦一起放入锅中，加入适量的水，加热煮熟后，将水滤掉，取山露菜、羊肚菌、小麦备用；
（3）将麦冬、荷叶、红景天、丁葵草、西洋参、黄芪、积雪草、萱草花用5-10倍量的水提取，将提取液喷雾干燥，得到中药粉备用；
（4）将番茄酱放入锅中，加入食品添加剂、白糖、食盐、蜂蜜、核桃粉、黄瓜籽粉、羊肉、山露菜、羊肚菌、小麦，加热不断翻炒，混匀即可。
本发明的优点是：本发明的一种麦冬番茄羊肉酱，制备工艺简单，在制作过程中添加羊肉、羊肚菌等食材，具有丰富的营养，口感更佳鲜美，同时还添加麦冬、荷叶、红景天、丁葵草、西洋参等中药材的提取物，具有一定的补肾养血、清热解毒等的功效，有益于人体健康。
具体实施方式
一种麦冬番茄羊肉酱，由以下重量份（Kg）原料组成：番茄酱200、羊肉30、红酒30、洋葱汁20、山露菜30、羊肚菌20、小麦20、蜂蜜30、核桃粉15、黄瓜籽粉6、麦冬4、荷叶4、红景天4、丁葵草3、西洋参3、黄芪3、积雪草2、萱草花2、白糖50、食盐适量、食品添加剂8、水适量：
食品添加剂，由以下重量份（Kg）原料组成：猪腰30、板栗仁20、黄酒20、菠萝汁40、水适量；
食品添加剂的制备方法如下：将猪腰、板栗仁洗净，放入锅中，加入黄酒、菠萝汁，加热焖煮至猪腰、板栗仁入味，将猪腰、板栗仁捞出，晒干后，碾成粉备用。
一种麦冬番茄羊肉酱的制备方法，包括以下步骤：
（1）将羊肉洗净，切碎后放入锅中，加入红酒、洋葱汁，加热焖煮30分钟，取羊肉备用；
（2）将山露菜、羊肚菌洗净，切碎后，与小麦一起放入锅中，加入适量的水，加热煮熟后，将水滤掉，取山露菜、羊肚菌、小麦备用；
（3）将麦冬、荷叶、红景天、丁葵草、西洋参、黄芪、积雪草、萱草花用5倍量的水提取，将提取液喷雾干燥，得到中药粉备用；
（4）将番茄酱放入锅中，加入食品添加剂、白糖、食盐、蜂蜜、核桃粉、黄瓜籽粉、羊肉、山露菜、羊肚菌、小麦，加热不断翻炒，混匀即可。
Claims (1)
1.一种麦冬番茄羊肉酱，其特征在于，由以下重量份原料制成：番茄酱200-230、羊肉30-40、红酒30-40、洋葱汁20-30、山露菜30-40、羊肚菌20-30、小麦20-30、蜂蜜30-40、核桃粉15-20、黄瓜籽粉6-9、麦冬4-6、荷叶4-6、红景天4-6、丁葵草3-5、西洋参3-5、黄芪3-5、积雪草2-4、萱草花2-3、白糖50-60、食盐适量、食品添加剂8-10、水适量：
所述食品添加剂，由以下重量份原料组成：猪腰30-35、板栗仁20-25、黄酒20-30、菠萝汁40-50、水适量；
所述食品添加剂的制备方法如下：将猪腰、板栗仁洗净，放入锅中，加入黄酒、菠萝汁，加热焖煮至猪腰、板栗仁入味，将猪腰、板栗仁捞出，晒干后，碾成粉备用；
所述的麦冬番茄羊肉酱的制备方法，包括以下步骤：
（1）将羊肉洗净，切碎后放入锅中，加入红酒、洋葱汁，加热焖煮30-40分钟，取羊肉备用；
（2）将山露菜、羊肚菌洗净，切碎后，与小麦一起放入锅中，加入适量的水，加热煮熟后，将水滤掉，取山露菜、羊肚菌、小麦备用；
（3）将麦冬、荷叶、红景天、丁葵草、西洋参、黄芪、积雪草、萱草花用5-10倍量的水提取，将提取液喷雾干燥，得到中药粉备用；
（4）将番茄酱放入锅中，加入食品添加剂、白糖、食盐、蜂蜜、核桃粉、黄瓜籽粉、羊肉、山露菜、羊肚菌、小麦和中药粉，加热不断翻炒，混匀即可。
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| CN104207111A (zh) * | 2014-09-07 | 2014-12-17 | 周峰 | 一种黄花牛肉酱及其制备方法 |
| CN104381975A (zh) * | 2014-10-31 | 2015-03-04 | 辛范范 | 一种美味黑豆瓣酱 |
| CN104585722A (zh) * | 2015-01-09 | 2015-05-06 | 马鞍山市黄池食品（集团）有限公司 | 一种红茶核桃仁瘦肉酱及其制备方法 |
| CN106262703A (zh) * | 2016-08-10 | 2017-01-04 | 谢镜国 | 一种即食牛蛙酱料的制备方法 |
| CN106262702A (zh) * | 2016-08-10 | 2017-01-04 | 谢镜国 | 一种即食牛蛙酱料的加工方法 |
| CN106376907A (zh) * | 2016-08-29 | 2017-02-08 | 桐城市雨润生物科技有限公司 | 一种白萝卜猪血羊肉酱及其制备方法 |
| CN106333346A (zh) * | 2016-08-29 | 2017-01-18 | 桐城市雨润生物科技有限公司 | 一种秋葵猪皮羊肉酱及其制备方法 |
| CN107296233A (zh) * | 2017-08-21 | 2017-10-27 | 安徽先知缘食品有限公司 | 一种山楂豆瓣羊肉酱及其制备方法 |
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| SU906497A1 (ru) * | 1980-06-25 | 1982-02-23 | Специальное Проектно-Конструкторское Технологическое Бюро "Молдплодоовощпром" | Соус шашлычный |
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