CN102960752A - 一种红烧肉及其制作工艺 - Google Patents
一种红烧肉及其制作工艺 Download PDFInfo
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- CN102960752A CN102960752A CN2012105413478A CN201210541347A CN102960752A CN 102960752 A CN102960752 A CN 102960752A CN 2012105413478 A CN2012105413478 A CN 2012105413478A CN 201210541347 A CN201210541347 A CN 201210541347A CN 102960752 A CN102960752 A CN 102960752A
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- gram
- chinese medicine
- seasoning
- culinary
- salt
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Abstract
本发明涉及食品加工领域,公开了一种红烧肉的制作工艺。本发明由鲜猪肉、中药调味制剂、黄酒、过伏酱油、食盐、冰糖和味精制成;中药调味制剂由以下重量配比的原料制成:鲜猪肉100-150千克、适量中药调味制剂、黄酒500-1000克、过伏酱油400-800克、食盐300-500克、冰糖5-10克、味精20-50克。将鲜猪肉分部位割砌块,清洗,中药调味浸泡,过风吹干,下锅进行烧制,加入调味品,三小时起锅,风冷,包装,巴氏低温杀菌,恒温储藏,外包入库待售的一系列工艺过程,其制作工艺规范,质量稳定,可实现工业化生产,改变了传统制作、厨师方式制作为主体、以餐馆形式面向市场的经营模式,促进传统徽菜制作技术向产业化方向发展。
Description
一种红烧肉及其制作工艺
技术领域
[0001] 本发明涉及食品加工领域,特别是一种红烧肉及其制作工艺。
背景技术
[0002] 徽菜菜系,是中国著名的八大菜系之一。原是徽州山区的地方风味。由于徽商的崛起,使这种地方风味逐渐进入市场,流传于苏、浙、赣、闽、沪、鄂以至长江中下游区域,具有广泛的影响。徽菜在长期适应消费需要的过程中,逐步形成了自己的套路,款式有筵席菜、大众菜和家常风味菜。
[0003] 徽州菜擅长烧、炖,讲究火功,特点是芡大油重,朴素实惠,保持原汁原味。不少菜 肴是用炭火长时间炖、煨,因而汤汁清亮味道醇厚,原锅上桌,香气四溢。讲究刀工注重色形,善于调味,甜中带辣,汁多,口重,色浓,惯用香菜佐味和配色。
[0004] 徽菜经过近千年的发展,不仅拥有一大批脍炙人口的名菜名点、美味佳肴,锻炼出一大批技艺超群、闻名遐迩的名厨,同时还涌现一批群众公认的著名餐馆。这些饮食名店的共同特点是:历史悠久、风味独特、服务周到、设施齐全、品种繁多、技艺超群、货真价实、信誉卓著。它们或以筵席大菜著称于世,或以风味小吃风靡一方,或拿手品种招徕顾客,或以服务周到令人难忘,其经营服务体现了徽帮菜系的独特风格和技艺水平。创造安徽饮食文化的奇迹。
[0005] 徽式红烧肉是徽菜最为常见的一道菜,有采用大火快烧、中火慢烧、小火干烧烹饪方法,烧制的红烧肉软硬口感不同,能适应不同人群的口感。上品红烧肉使用的酱油是“三伏酱油”,所谓“三伏”,是指制成这种优质酱油要经过三个伏天,头年做酱,第二年出酱油,第三年将半成品在伏天烈日下曝晒,并经过夜露滋润,这样制成的酱油,色泽深红。徽菜注重火候操作技艺和讲究调味,形成酥、嫩、香、鲜独特风格的徽式红烧肉。
[0006] 传统徽菜制作厨师方式制作为主体,以餐馆形式面向市场,使徽菜的制作和原料标准差异大,制约了徽菜的发展,近年来,出现了徽菜发展停滞的不利局面,为克服现有徽菜制作技术存在的缺陷。本发明在对徽菜制作工序、操作技艺、调味方法反复研究后,集成徽菜原料选用、保藏、规模化制作、规范品质标准,建立传统徽菜原料、加工、包装、贮运等环节技术规范、实现传统徽菜产品的工业化生产,设计出适应时代的需要,使徽菜更好面向市场发展的一种徽式红烧肉的产业化加工制作方法。
发明内容
[0007] 本发明要解决的技术问题是提供一种工艺规范,质量稳定,可实现工业化生产的红烧肉及其制作工艺。
[0008] 为解决上述技术方案,本发明采用如下技术方案:
[0009] 一种红烧肉,由以下重量配比的原料制成:鲜猪肉100-150千克、适量中药调味制剂、黄酒500-1000克、过伏酱油400-800克、食盐300-500克、冰糖5_10克、味精20-50克;中药调味制剂由以下重量配比的原料制成:枸杞子300-600克、甘菊花50-100克、生姜100-200克、八角茴30-50克、桂皮40-80克、杜仲60-120克、黄酒300-600克、冰糖5-15克、食盐100-500克、味精10-30克。
[0010] 红烧肉的制作工艺,包括如下步骤:
[0011] (I)鲜猪肉分部位割砌块,清洗;
[0012] (2)配制中药调味制剂:取枸杞子300-600克、甘菊花50-100克、生姜100-200克、八角茴30-50克、桂皮40-80克、杜仲60-120克放入加热容器,以中药调味剂重量的30-50倍加入冷水,煮开(100°C)持续20-50min后,冷却到50°C左右,过滤去渣后,再加入黄酒300-600克、冰糖5-15克,食盐100-500克,味精10-30克搅拌均匀,既制得中药调味浸泡液;
[0013] (3)浸泡:将砌块清洗淋水的鲜肉100-150千克置于陶器缸体容器,倒入制备分量的60-80%中药调味制剂,调味制剂要满过鲜肉,如调味制剂没有满过鲜肉,可适量加入温 水满过鲜肉即可,温度控制在20-40°C,浸泡30-60min后,将肉取出淋水过风吹干备用。
[0014] (4)烧制:将烹饪容器加热后,倒入菜仔油50-100克,能把烹饪容底部摸到即可,既能防止倒入要烹饪食品沾锅,还能起到调节口味作用;将步骤(3)准备好的肉倒入已加热的烹饪容器后,并不断搅拌,加入黄酒500-1000克,大火烹饪10-20min后,改为中火烹饪,并将剩余的20-40%中药调味制剂倒入,再加入过伏酱油400-800克,食盐300-500克,冰糖5-10克,味精20-50克,缓慢搅拌,烹饪20-40min,改为小火烹饪,盖上锅盖,每隔20-30min搅拌一次,烹饪100_150min,直至收汁,烧制结束。
[0015] (5)包装灭菌:将烧制好的红烧肉起锅,经过风冷却后,上真空包装设备进行分袋定量包装,再上巴氏低温杀菌装置对包装好的产品,进行整体巴氏低温灭菌。
[0016] (6)恒温储藏:对分袋定量包装好的产品,进恒温储藏室,在20_30°C的恒温条件下,储藏3-6天,起到品质的稳定和产品口感的一致性作用。
[0017] (7)经恒温储藏后的产品加外包入库为待售产品。
[0018] 上述过伏酱油,是在每年的上春(3月),以黄豆、蚕豆、小麦为原料,经煮熟、发酵、晒干、腌制、再经过伏天的过夜露滋润、晒制,整个晒期在6个以上,入冬(11月)后,酱基熬制成的酱油为过伏酱油。
[0019] 本发明的有益效果是:将鲜猪肉分部位割砌块,清洗,中药调味浸泡,过风吹干,下锅进行烧制,加入调味品,三小时起锅,风冷,包装,巴氏低温杀菌,恒温储藏,外包入库待售的一系列工艺过程,其制作工艺规范,质量稳定,可实现工业化生产,改变了传统制作、厨师方式制作为主体、以餐馆形式面向市场的经营模式,促进传统徽菜制作技术向产业化方向发展。
附图说明
[0020] 图I本发明的制作工艺流程图。
具体实施方式
[0021] 下面结合制作工艺流程图,对本发明的实施例作更详细地说明,但不以任何形式限制本发明。
[0022] 实施例[0023] (I)将鲜猪肉分部位割砌块,清洗;
[0024] (2)配制中药调味制剂:取枸杞子500克、甘菊花75克、生姜150克、八角茴40克、桂皮65克、杜仲95克放入加热容器,以中药调味剂重量的40倍加入冷水,煮开(IO(TC)持续30min后,冷却到50°C左右,过滤去渣后,再加入黄酒400克、冰糖12克,食盐350克,味精20克搅拌均匀,既制得中药调味浸泡液;
[0025] (3)浸泡:将砌块清洗淋水的鲜肉125千克置于陶器缸体容器,倒入制备分量的60%中药调味制剂,调味制剂要满过鲜肉,如调味制剂没有满过鲜肉,可适量加入温水满过鲜肉即可,温度控制在30°C,浸泡40min后, 将肉取出淋水过风吹干备用。
[0026] (4)烧制:将烹饪容器加热后,倒入菜仔油70克,能把烹饪容底部摸到即可,既能防止倒入要烹饪食品沾锅,还能起到调节口味作用;将步骤
[0027] (3)准备好的肉倒入已加热的烹饪容器后,并不断搅拌,加入黄酒800克,大火烹饪15min后,改为中火烹饪,并将剩余的40%中药调味制剂倒入,再加入过伏酱油600克,食盐400克,冰糖8克,味精35克,缓慢搅拌,烹饪35min,改为小火烹饪,盖上锅盖,每隔25min搅拌一次,烹饪120min,直至收汁,烧制结束。
[0028] (5)包装灭菌:将烧制好的红烧肉起锅,经过风冷却后,上真空包装设备进行分袋定量包装,再上巴氏低温杀菌装置对包装好的产品,进行整体巴氏低温灭菌。
[0029] (6)恒温储藏:对分袋定量包装好的产品,进恒温储藏室,在30°C的恒温条件下,储藏5天,起到品质的稳定和产品口感的一致性作用。
[0030] (7)经恒温储藏后的产品加外包入库为待售产品。
[0031] 以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何不经过创造性劳动想到的变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应该以权利要求书所限定的保护范围为准。
Claims (2)
1. 一种红烧肉,由以下重量配比的原料制成:鲜猪肉100-150千克、适量中药调味制齐U、黄酒500-1000克、过伏酱油400-800克、食盐300-500克、冰糖5_10克、味精20-50克;其特征在于,中药调味制剂由以下重量配比的原料制成:枸杞子300-600克、甘菊花50-100克、生姜100-200克、八角茴30-50克、桂皮40-80克、杜仲60-120克、黄酒300-600克、冰糖5-15克、食盐100-500克、味精10-30克。
2.根据权利要求I所述的红烧肉制作工艺,其特征在于,包括如下步骤: (1)鲜猪肉分部位割砌块,清洗; (2)配制中药调味制剂:取枸杞子300-600克、甘菊花50-100克、生姜100-200克、八角茴30-50克、桂皮40-80克、杜仲60-120克放入加热容器,以中药调味剂重量的30-50倍加入冷水,煮开(IOO0C )持续20-50min后,冷却到50°C左右,过滤去渣后,再加入黄酒300-600 克、冰糖5-15克,食盐100-500克,味精10-30克搅拌均匀,既制得中药调味浸泡液; (3)浸泡:将砌块清洗淋水的鲜肉100-150千克置于陶器缸体容器,倒入制备分量的60-80%中药调味制剂,调味制剂要满过鲜肉,如调味制剂没有满过鲜肉,可适量加入温水满过鲜肉即可,温度控制在20-40°C,浸泡30-60min后,将肉取出淋水过风吹干备用。 (4)烧制:将烹饪容器加热后,倒入菜仔油50-100克,能把烹饪容底部摸到即可,既能防止倒入要烹饪食品沾锅,还能起到调节口味作用;将步骤(3)准备好的肉倒入已加热的烹饪容器后,并不断搅拌,加入黄酒500-1000克,大火烹饪10-20min后,改为中火烹饪,并将剩余的20-40%中药调味制剂倒入,再加入过伏酱油400-800克,食盐300-500克,冰糖5-10克,味精20-50克,缓慢搅拌,烹饪20-40min,改为小火烹饪,盖上锅盖,每隔20_30min搅拌一次,烹饪100_150min,直至收汁,烧制结束。 (5)包装灭菌:将烧制好的红烧肉起锅,经过风冷却后,上真空包装设备进行分袋定量包装,再上巴氏低温杀菌装置对包装好的产品,进行整体巴氏低温灭菌。 (6)恒温储藏:对分袋定量包装好的产品,进恒温储藏室,在20-30°C的恒温条件下,储藏3-6天,起到品质的稳定和产品口感的一致性作用。 (7)经恒温储藏后的产品加外包入库为待售产品。
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