CN104256565A - 一种香菇黄豆牛肉酱及其制作方法 - Google Patents
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Abstract
本发明公开了一种香菇黄豆牛肉酱的制作方法。由以下原料制作而成：牛肉10-15份；香菇15-25份；黄豆20-35份；甜面酱12-15份；植物油15-25份；鲜葱1-2份；鲜姜1-2份；鲜蒜1-2份；干红辣椒1.7-3.4份；白糖1-3份；味精0.5-1份；香辛料（八角、花椒、桂皮、小茴香按重量比3:4:2:1）1-2份；陈皮5-8份；酱油3-6份；食盐3-5份；该方法制成的香菇牛肉酱香气浓郁，有光泽，适口、味道纯正，香气独特。能促进人们的食欲感，具有益气盘，强筋骨，调节体能，平衡营养，阻止胆固醇的吸收提高机体抗病能力利于人体健康。本发明提供的酱的制作方法简便易操作，制得的酱品质较好。
Description
技术领域
本发明涉及一种酱，特别涉及一种香菇黄豆牛肉酱的制作方法。
背景技术
香菇是一种重要的药、食用栽培真菌，其肉质肥厚细嫩，味道鲜美，香气独特，营养丰富，具有很高的营养、医用和保健价值。每100g香菇干品中含蛋白质18g,高于平菇、银耳等其它食用菌，含脂肪1.8g、碳水化合物60.2g,具有高蛋白低脂肪的特点，对于患有高血脂肥胖症的群体，无疑是一种理想食品。此外每100g香菇干品中含有钙140㎎，磷410㎎，铁30㎎，富含维生素B1、B2和 C，含有7种人体必需的氨基酸和锰、锌、铜、镁、硒等微量元素，所以人们在日常饮食结构中适当增加香菇的摄入量，能够调节体能，平衡营养，维持人体正常健康水平。牛肉的蛋白质比猪肉和羊肉高，牛肉的蛋白质由人体必需的8种氨基酸组成，且比例均衡，在摄食后几乎可全部被人体吸收利用。牛肉的脂肪含量比猪肉、羊肉低，在10%左右。此外，牛肉中还富含矿物质(钾、锌、镁、铁等)和B族维生素。牛肉蛋白质含量高，而脂肪含量低，所以味道鲜美，受人喜爱，享有“肉中骄子”的美称。大豆营养全面，含量丰富，其中蛋白质的含量比猪肉高2倍，是鸡蛋含量的2.5倍。蛋白质的含量不仅高，而且质量好。大豆蛋白质的氨基酸组成和动物蛋白质近似，其中氨基酸比较接近人体需要的比值，所以容易被消化吸收。如果把大豆和肉类食品、蛋类食品搭配着来吃，其营养可以和蛋、奶的营养相比，甚至还超过蛋和奶的营养。大豆脂肪也具有很高的营养价值，这种脂肪里含有很多不饱和脂肪酸，容易被人体消化吸收。而且大豆脂肪可以阻止胆固醇的吸收，所以大豆对于动脉硬化患者来说，是一种理想的营养品。大豆中含有丰富的钙、磷、镁、钾等无机盐，还含有铜、铁、锌、碘、钼等微量元素。大豆中的钙、磷与蛋白质相结合，容易被人体消化吸收；铁和碘对人体很重要，缺铁的人会得贫血病，缺碘的人会得甲状腺肿大症；微量元素钼可以抑制产生癌症的致癌物质。以牛肉、黄豆、香菇为主要原料，制成调味酱，形成风味独特，好吃又营养、开味又健康的绿色食品。
发明内容
本发明的目的在于提供一种香菇黄豆牛肉酱的制作方法，其特征在于，其包括如下成分：牛肉10-15份；香菇15-25份；黄豆 20-35份；甜面酱12-15份；植物油10-20份；鲜葱1-2份；鲜姜1-2份；鲜蒜1-2份；干红辣椒1.7-3.4份；白糖1-3份；味精0.5-1份；香辛料（八角、花椒、桂皮、小茴香按重量比3:4:2:1）1-2份；陈皮5-8份；酱油3-6份；食盐3-5份制备步骤如下：
一种香菇黄豆牛肉酱的制作方法，其特征在于：包括以下步骤：
(1)黄豆20-35份提前一晚用清水泡发，第二天做的时候将牛肉10-15份用清水泡两个小
时，便于血水的淅出，将牛肉清洗干净，切成比较大的粒状。锅中加入油10-20份，将各类调料倒入锅中在常压下加热煮沸，并保持沸腾状况10—15分钟，定时给予翻搅，使受热均衡；
(2)将黄豆和八角加盐放入清水中煮好；
(3)将牛肉放入（1）所述熬好的油锅内，用小火慢煮保持30分钟；
(4)再放入葱、姜和辣椒到（3）所述的锅中中，在将甜面酱12-15份倒入（3）中继续慢
熬同时加入酱油3-6份和糖1-3份；
(5)将香菇15-25份切碎，用热锅炒干至香菇表面呈金黄色，将香菇取出待用。
(6)在（4）所述的锅中放入炒好的香菇粒翻拌均匀待10分钟后，香菇黄豆牛肉酱即成。
具体实施方式
下面结合具体的实施例对本发明作进一步地说明。
实施例1：
一种香菇黄豆牛肉酱的制作方法，包括以下步骤：
(1)黄豆250克提前一晚用清水泡发，第二天做的时候将牛肉150克用清水泡两个小
时，便于血水的淅出，将牛肉清洗干净，切成比较大的粒状。锅中加入油150克，将各类调料倒入锅中在常压下加热煮沸，并保持沸腾状况10—15分钟，定时给予翻搅，使受热均衡；
(2)将黄豆和八角加盐放入清水中煮好；
(3)将牛肉放入（1）所述熬好的油锅内，用小火慢煮保持30分钟；
(4)再放入葱、姜和辣椒到（3）所述的锅中中，在将甜面酱150克倒入（3）中继续慢
熬同时加入酱油30克和糖20克；
(5)将香菇150克份切碎，用热锅炒干至香菇表面呈金黄色，将香菇取出待用。
(6)在（4）所述的锅中中放入炒好的香菇粒翻拌均匀待10分钟后，香菇黄豆牛肉酱即成。
实施例2：
一种黑枸杞葱香甜面酱的制备方法，包括以下步骤：
(1)黄豆300克提前一晚用清水泡发，第二天做的时候将牛肉200克用清水泡两个小
时，便于血水的淅出，将牛肉清洗干净，切成比较大的粒状。锅中加入油170克，将各类调料倒入锅中在常压下加热煮沸，并保持沸腾状况10—15分钟，定时给予翻搅，使受热均衡；
(2)将黄豆和八角加盐放入清水中煮好；
(3)将牛肉放入（1）所述熬好的油锅内，用小火慢煮保持30分钟；
(4)再放入葱、姜和辣椒到（3）所述的锅中中，在将甜面酱150克倒入（3）中继续慢
熬同时加入酱油35克和糖15克；
(5)将香菇180克份切碎，用热锅炒干至香菇表面呈金黄色，将香菇取出待用。
(6)在（4）所述的锅中放入炒好的香菇粒翻拌均匀待10分钟后，香菇黄豆牛肉酱即成。
Claims (3)
1.一种香菇黄豆牛肉酱，其特征在于：包括以下重量份的牛肉10-15份；香菇15-25份；黄豆 20-35份；甜面酱12-15份；植物油10-20份；鲜葱1-2份；鲜姜1-2份；鲜蒜1-2份；干红辣椒1.7-3.4份；白糖1-3份；味精0.5-1份；香辛料1-2份；陈皮5-8份；酱油3-6份；食盐3-5份制成。
2.根据权利要求1所述的一种香菇黄豆牛肉酱的制作方法，其特征在于：所述的辛香料包括八角、花椒、桂皮、小茴香，其中各成分的重量比为3:4:2:1。
3.一种香菇黄豆牛肉酱的制作方法，其特征在于：包括以下制作步骤：
(1) 黄豆提前一晚用清水泡发，第二天做的时候将牛肉清洗干净，切成比较大的粒状，将牛肉用清水泡两个小时，便于血水的淅出，锅中加入油，将各类调料倒入锅中在常压下加热煮沸，并保持沸腾状况10—15分钟，定时给予翻搅，使受热均衡；
(2)将黄豆和八角加盐放入清水中煮好；
(3)将牛肉放入步骤（1）熬好的油锅内，用小火慢煮保持30分钟；
(4)再放入葱、姜和辣椒到步骤（3）中的油锅内，在将甜面酱倒入步骤（3）油锅内中的继续慢熬同时加入酱油和糖；
(5)将香菇切碎，用热锅炒干至香菇表面呈金黄色，将香菇取出待用；
(6)在步骤（4）中油锅内放入炒好的香菇粒翻拌均匀待10分钟后即可制得。
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| CN107319504A (zh) * | 2017-08-18 | 2017-11-07 | 邱阁玄 | 一种香辣木耳拌面酱及其制作工艺 |
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| CN102613538A (zh) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | 一种香菇牛肉酱及其制备方法 |
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