CN103478742A - 一种香辣牛肉干的生产工艺 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开一种香辣牛肉干的生产工艺，包括：生肉解冻、生肉分割、煮制或卤制、油炸、拌料、真空包装、贮藏，其特征在于：所述的拌料中，加入的香辛料由以下重量份的原料组成：大茴香30～35份、香叶30～35份、辣椒15～20份、干姜5～8份、黄栀子5～10份、肉桂5～10份、甘草5～10份、姜黄5～10份、山楂5～10份、白芷3～5份、香茅3～5份、黄芩3～5份、金银花3～5份。本发明原材料能保持牛肉干在保质期间内不容易变质，而且无需另外添加防腐剂，所制成的香辣牛肉干在贮藏期间不胀气，菌落指标符合规定。
Description
技术领域
本发明属于牛肉干的生产方法，特别属于牛肉干的生产方法。
背景技术
牛肉干是通常的休闲食品，其生产工序为生肉解冻；生肉分割；煮制或卤制；油炸；拌料；熟肉中加入市售的香辛料进行调味；冷却；保鲜；在冷却好的牛肉干添加防腐剂、抗氧化剂；真空包装；贮藏工序。但是按照上述方法所生产的牛肉干极易1-3个月内产生胀气现象，菌落数不合格，影响产品的销售。为此，人们通常将真空包装好的牛肉干采用辐照的方法进行杀菌，但辐照的方法成本很高，并对肉质也有一定的影响。
发明内容
本发明所要解决的技术问题是提供一种不易胀气的香辣牛肉干的生产工艺。
大茴香，属木本植物。味食香料。味道甘、香。单用或与它药(香药)合用均美。主要用于烧、卤、炖、煨等动物性原料。有时也用于素菜。如炖萝卜、卤豆干等。八角是五香粉中的主要调料。也是卤水中的最主要的香料。属性：性温。功用：治腹痛，平呕吐，理胃宜中，疗疝瘕，祛寒湿，疏肝暖胃。
香叶，为桂树之叶。属香木类木本植物。味食香料。味道甘、香。味道较淡，主要用于卤、烧、煮、煨的禽畜野兽等菜肴。是卤水中的主要调料。属性：性大热，燥火。功用：益肝，通经，行血，祛寒，除湿。
干姜，分南姜和北姜，辛、温、发汗解表，温中止呕，化痰温肾散寒，是家庭伤风感冒、胃子不好的必备之品。
黄栀子，又名山栀子，属木本植物，味食香料，也是天然色素，色橙红或橙黄。味道微苦、淡香。用途不大，有时用于禽类或米制品的调味，一般以调色为主。属性：性寒。功用：清热泻火，可清心肺之热，主治热病心烦，目赤、黄疸、吐血、衄血、热毒、疮疡等症。
肉桂，平常所说的桂皮，三年生，产于广西，温肾助阳，温通经脉。
甘草，又名甜草，属草本植物，味食香料，味甘。主要用于腌腊制品及卤菜。属性：性平。功用：和中，解百毒，补气润肺，止咳，泻火，止一切痛，可治气虚乏力，食少便溏，咳嗽气喘，咽喉肿痛，疮疡中毒，脘腹及四肢痉挛作痛等症。用量则令人呕吐。
姜黄，属香草类草本植物，味食香料。味道辛、香、苦。它是色味两用的香料，既是香料，又是天然色素。一般以调色为主，与它药合用，用于牛羊类菜肴。属性：性温。功用：破气行瘀，祛风除寒，消肿止痛。
山楂，性酸，消食化积、散瘀行滞，对高血压高血脂有明显的降低作用，一般以温煮为好，当茶饮也有良好的收效。
白芷，属香草类草本植物，味食香料。味道辛、香。一般都是与它药合用。主要用于卤、烧、煨的禽畜野味菜肴。属性：性温。功用：祛寒除湿，消肿排脓，清头目。
香茅，属香草类草本植物，味食香料。味道香，微甘。通常是研成粉用之。主要用于烧烤类菜肴。也用于调制复合酱料。属性：性寒。功用：降火，利水，清肺。
黄芩，黄芩别名山茶根、土金茶根，为唇形科植物，以根入药。有清热燥湿，凉血安胎，解毒功效。主治温热病、上呼吸道感染、肺热咳嗽、湿热黄疸、肺炎、痢疾、咳血、目赤、胎动不安、高血压、痈肿疖疮等症。黄芩的临床应用抗菌比黄连还好，而且不产生抗药性。
金银花，又名忍冬，金银花自古被誉为清热解毒的良药。金银花自古被誉为清热解毒的良药。它性甘寒气芳香，甘寒清热而不伤胃，芳香透达又可祛邪。金银花既能宣散风热，还善清解血毒，用于各种热性病，如身热、发疹、发斑、热毒疮痈、咽喉肿痛等证，均效果显著。
一种香辣牛肉干的生产工艺，包括：生肉解冻、生肉分割、煮制或卤制、油炸、拌料、真空包装、贮藏，其特征在于：所述的拌料中，加入的香辛料由以下重量份的原料组成：
大茴香30～35份、香叶30～35份、辣椒15～20份、干姜5～8份、黄栀子5～10份、肉桂5～10份、甘草5～10份、姜黄5～10份、山楂5～10份、白芷3～5份、香茅3～5份、黄芩3～5份、金银花3～5份。
优选的香辛料含有以下重量份的原料：
大茴香30份、香叶30份、辣椒20份、干姜5份、黄栀子5份、肉桂5份、甘草10份、姜黄5份、山楂5份、白芷3份、香茅3份、黄芩3份、金银花3份。
所述的拌料中，所用的香辛料按重量份称取上述原料，混合再粉碎即可，香辛料在牛肉干中的用量为通常的用量。
所述的包装中，所用的包装材料为铝箔。
所述贮藏中的贮存温度为室温。
所述的牛肉为黄牛肉。
本发明与现有技术相比，黄芩和金银花具有杀菌作用，能保持牛肉干在保质期间内不容易变质，而且无需另外添加防腐剂，所制成的香辣牛肉干在贮藏期间不胀气，菌落指标符合规定。
具体实施方式
实施例1
一种香辣牛肉干的生产工艺，包括：生肉解冻、生肉分割、煮制或卤制、油炸、拌料、真空包装、贮藏，其特征在于：所述的拌料中，加入的香辛料由以下重量份的原料组成：
大茴香30份、香叶35份、辣椒20份、干姜8份、黄栀子5份、肉桂5份、甘草5份、姜黄5份、山楂5份、白芷3份、香茅3份、黄芩3份、金银花3份。
所述的拌料中，所用的香辛料按重量份称取上述原料，混合再粉碎即可，香辛料在牛肉干中的用量为通常的用量。
所述的包装中，所用的包装材料为铝箔。
所述贮藏中的贮存温度为室温。
所述的牛肉为黄牛肉。
实施例2
一种香辣牛肉干的生产工艺，包括：生肉解冻、生肉分割、煮制或卤制、油炸、拌料、真空包装、贮藏，其特征在于：所述的拌料中，加入的香辛料由以下重量份的原料组成：
大茴香30份、香叶30份、辣椒20份、干姜5份、黄栀子5份、肉桂5份、甘草10份、姜黄5份、山楂5份、白芷3份、香茅3份、黄芩3份、金银花3份。
所述的拌料中，所用的香辛料按重量份称取上述原料，混合再粉碎即可，香辛料在牛肉干中的用量为通常的用量。
所述的包装中，所用的包装材料为铝箔。
所述贮藏中的贮存温度为室温。
所述的牛肉为黄牛肉。
Claims (6)
1.一种香辣牛肉干的生产工艺，包括：生肉解冻、生肉分割、煮制或卤制、油炸、拌料、真空包装、贮藏，其特征在于：所述的拌料中，加入的香辛料由以下重量份的原料组成：
大茴香30～35份、香叶30～35份、辣椒15～20份、干姜5～8份、黄栀子5～10份、肉桂5～10份、甘草5～10份、姜黄5～10份、山楂5～10份、白芷3～5份、香茅3～5份、黄芩3～5份、金银花3～5份。
2.根据权利要求1所述的一种香辣牛肉干的生产工艺，其特征在于：所述的香辛料由以下重量份的原料组成：
大茴香30份、香叶30份、辣椒20份、干姜5份、黄栀子5份、肉桂5份、甘草10份、姜黄5份、山楂5份、白芷3份、香茅3份、黄芩3份、金银花3份。
3.根据权利要求1或2所述的一种香辣牛肉干的生产工艺，其特征在于：所述的拌料中，所用的香辛料按重量份称取上述原料，混合再粉碎即可。
4.根据权利要求1所述的一种香辣牛肉干的生产工艺，其特征在于：所述的包装中，所用的包装材料为铝箔。
5.根据权利要求1所述的一种香辣牛肉干的生产工艺，其特征在于：所述贮藏中的贮存温度为室温。
6.根据权利要求1所述的一种香辣牛肉干的生产工艺，其特征在于：所述的牛肉为黄牛肉。
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