CN103598601A - 一种夏枯草布渣叶卤鹿肉的制作方法 - Google Patents
一种夏枯草布渣叶卤鹿肉的制作方法 Download PDFInfo
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Abstract
本发明公开一种夏枯草布渣叶卤鹿肉的制作方法，其由鹿肉、虾子酱油、精盐、白糖、大曲酒、八角、陈皮、豆蔻、大茴香、葫芦巴、香叶、枳壳、罗勒叶、夏枯草、布渣叶、茵陈蒿、木棉花等原料经选料、料水注射、滚揉腌制、煮制、包装密封、高温杀菌、恒温检验等步骤制作而成。本发明在保证鹿肉的营养和品质的同时，采用夏枯草、布渣叶、茵陈蒿、木棉花等丰富鹿肉的营养保健价值，使得煎煮后的鹿肉还具有清热解毒、润肺生津、开胃消食、散结消肿等功效；本发明生产的卤鹿肉营养丰富，口感好，风味独特，既为市场增加了酱卤肉制品的花色品种，又为鹿肉的开发利用开辟了新的途径，提高了企业的经济效益。
Description
技术领域
本发明涉及一种夏枯草布渣叶卤鹿肉的制作方法，属于食品加工技术领域。
背景技术
鹿肉，性味甘、咸，有补五脏，调血脉，治虚劳赢瘦、产后无乳，养血生容等功效。《本草纲目》言其“或煮或蒸或脯”、”有益无损“。现代研究证明，鹿肉的粗蛋白、磷脂、维生素B12及必需氨基酸含量均高于牛肉，而脂肪、胆固醇的含量则明显低于牛肉。鹿肉的低脂肪、低胆固醇、高蛋白的优异结构和其味道鲜美，容易消化并具有显著滋补强壮作用特点，使其已成为国际和国内市场供不应求的高端肉品。但工业化生产的鹿肉定型产品，除鹿肉干外，其他鹿肉产品很少见到。
发明内容
本发明的目的在于根据现代卤类肉品营养丰富，口感好，风味佳，食用方便的特点，提供一种夏枯草布渣叶卤鹿肉的制作方法。
本发明采用的技术方案如下：
一种夏枯草布渣叶卤鹿肉的制作方法，包括以下步骤：
（1）选择健康良好并检验合格以腿和里脊为主的优质鲜嫩鹿肉为原料肉，按原料肉100kg计，配以虾子酱油3-4L、精盐4-6 kg、白糖1-2 kg、大曲酒1-2 L、八角50-80g、陈皮100-150g、豆蔻40-60g、大茴香 80-120g、葫芦巴 30-50g、香叶 60-90g、枳壳 55-85g、罗勒叶 45-65g、夏枯草 150-200g、布渣叶 120-160g、茵陈蒿 100-150g、木棉花 80-120g、岗梅根 50-100g、蚕豆壳40-80g、鹿衔草 30-50g、绿豆皮 60-90g；
（2）对鹿肉进行及时分割和修整，剔掉筋腱、淋巴和大块脂肪及杂质污物，并切成大小合适的肉块，置于洁净容器内备用；
（3）将八角、陈皮、豆蔻、大茴香、葫芦巴、香叶、枳壳、罗勒叶洗净后用料包包好后放入10-15倍水中，在90-95℃下熬煮1-2h，停止加热，捞出料包，将料水冷却至常温，再入冷库中冷却至2-4℃；
（4）取1/3-2/3的精盐加入上述制得的料水中，搅拌均匀后，采用盐水注射机将料水均匀注入肌肉内，肉块不得重叠注射，注射率应控制在30%-35%；
（5）将注射后的鹿肉入真空滚揉机，加入虾子酱油、白糖、大曲酒以及剩余精盐，然后使真空度降至-0.08~-0.12MPa，滚揉20-30min，间歇20-30min，转速为5-10r/min，滚揉后的肉块应送至腌制间进行腌制，腌制时间18-24h，腌制间的温度控制在0-4℃；
（6）取相当于牛肉重量5-10倍的清水，加热待锅温达到90-95℃时将鹿肉、夏枯草、布渣叶、茵陈蒿、木棉花、岗梅根 、蚕豆壳、鹿衔草、绿豆皮下锅，恒温煮制1-2h，并随时撇去汤面浮沫，煮制完成后出锅晾制20-30min；
（7）将晾制好的半成品按标准规定重量进行称重装袋，然后采用以PVDC为材质的真空包装袋进行包装，最后在真空度为-0.1~-0.15MPa，温度为180-220℃下进行热封；
（8）将包装好的鹿肉装入杀菌锅进行高温灭菌，杀菌公式为10min-25min-10min/119℃，然后加反压0.15-0.2MPa，循环水冷却至35℃以下方可出锅；
（9）37±2℃条件下对产品进行保温实验7天，严格除去胀袋漏袋等不合格产品，然后装入外包袋封口喷码后装箱入库。
本发明的有益效果：
本发明在保证鹿肉的营养和品质的同时，采用夏枯草、布渣叶、茵陈蒿、木棉花、岗梅根 、蚕豆壳、鹿衔草、绿豆皮等丰富鹿肉的营养保健价值，使得煎煮后的鹿肉还具有清热解毒、润肺生津、开胃消食、散结消肿等功效；本发明生产的卤鹿肉营养丰富，口感好，风味独特，既为市场增加了酱卤肉制品的花色品种，又为鹿肉的开发利用开辟了新的途径，提高了企业的经济效益。
具体实施方式
一种夏枯草布渣叶卤鹿肉的制作方法，包括以下步骤：
（1）选择健康良好并检验合格以腿和里脊为主的优质鲜嫩鹿肉为原料肉，按原料肉100kg计，配以虾子酱油3L、精盐5 kg、白糖1.5 kg、大曲酒2 L、八角60g、陈皮120g、豆蔻50g、大茴香 100g、葫芦巴 40g、香叶 80g、枳壳 70g、罗勒叶 50g、夏枯草 180g、布渣叶 140g、茵陈蒿 125g、木棉花 110g、岗梅根 80g、蚕豆壳60g、鹿衔草 40g、绿豆皮 75g；
（2）对鹿肉进行及时分割和修整，剔掉筋腱、淋巴和大块脂肪及杂质污物，并切成大小合适的肉块，置于洁净容器内备用；
（3）将八角、陈皮、豆蔻、大茴香、葫芦巴、香叶、枳壳、罗勒叶洗净后用料包包好后放入12倍水中，在95℃下熬煮1.5h，停止加热，捞出料包，将料水冷却至常温，再入冷库中冷却至2℃；
（4）取1/3-2/3的精盐加入上述制得的料水中，搅拌均匀后，采用盐水注射机将料水均匀注入肌肉内，肉块不得重叠注射，注射率为32%；
（5）将注射后的鹿肉入真空滚揉机，加入虾子酱油、白糖、大曲酒以及剩余精盐，然后使真空度降至-0.08MPa，滚揉20min，间歇30min，转速为8r/min，滚揉后的肉块应送至腌制间进行腌制，腌制时间24h，腌制间的温度控制在1℃；
（6）取相当于牛肉重量8倍的清水，加热待锅温达到95℃时将鹿肉、夏枯草、布渣叶、茵陈蒿、木棉花、岗梅根 、蚕豆壳、鹿衔草、绿豆皮下锅，恒温煮制1.5h，并随时撇去汤面浮沫，煮制完成后出锅晾制20min；
（7）将晾制好的半成品按标准规定重量进行称重装袋，然后采用以PVDC为材质的真空包装袋进行包装，最后在真空度为-0.12MPa，温度为195℃下进行热封；
（8）将包装好的鹿肉装入杀菌锅进行高温灭菌，杀菌公式为10min-25min-10min/119℃，然后加反压0.15MPa，循环水冷却至35℃以下方可出锅；
（9）37±2℃条件下对产品进行保温实验7天，严格除去胀袋漏袋等不合格产品，然后装入外包袋封口喷码后装箱入库。
本发明卤鹿肉产品质量检测如下：
色泽呈棕褐色，外表光洁；酱香浓郁，无异味，咸淡适宜，口感富有弹性和咀嚼性，细而不腻。
每袋卤鹿肉净含量 380g/袋；盐分（以NaCl计）为4.8g/100g；菌落总数为54000 cfu/g，大肠菌群为92 MPN/100g，致病菌未检出。
Claims (1)
1.一种夏枯草布渣叶卤鹿肉的制作方法，其特征在于包括以下步骤：
(1)选择健康良好并检验合格以腿和里脊为主的优质鲜嫩鹿肉为原料肉，按原料肉100kg计，配以虾子酱油3-4L、精盐4-6 kg、白糖1-2 kg、大曲酒1-2 L、八角50-80g、陈皮100-150g、豆蔻40-60g、大茴香 80-120g、葫芦巴 30-50g、香叶 60-90g、枳壳 55-85g、罗勒叶 45-65g、夏枯草 150-200g、布渣叶 120-160g、茵陈蒿 100-150g、木棉花 80-120g、岗梅根 50-100g、蚕豆壳40-80g、鹿衔草 30-50g、绿豆皮 60-90g；
(2)对鹿肉进行及时分割和修整，剔掉筋腱、淋巴和大块脂肪及杂质污物，并切成大小合适的肉块，置于洁净容器内备用；
(3)将八角、陈皮、豆蔻、大茴香、葫芦巴、香叶、枳壳、罗勒叶洗净后用料包包好后放入10-15倍水中，在90-95℃下熬煮1-2h，停止加热，捞出料包，将料水冷却至常温，再入冷库中冷却至2-4℃；
（4）取1/3-2/3的精盐加入上述制得的料水中，搅拌均匀后，采用盐水注射机将料水均匀注入肌肉内，肉块不得重叠注射，注射率应控制在30%-35%；
(5)将注射后的鹿肉入真空滚揉机，加入虾子酱油、白糖、大曲酒以及剩余精盐，然后使真空度降至-0.08~-0.12MPa，滚揉20-30min，间歇20-30min，转速为5-10r/min，滚揉后的肉块应送至腌制间进行腌制，腌制时间18-24h，腌制间的温度控制在0-4℃；
(6)取相当于牛肉重量5-10倍的清水，加热待锅温达到90-95℃时将鹿肉、夏枯草、布渣叶、茵陈蒿、木棉花、岗梅根 、蚕豆壳、鹿衔草、绿豆皮下锅，恒温煮制1-2h，并随时撇去汤面浮沫，煮制完成后出锅晾制20-30min；
(7)将晾制好的半成品按标准规定重量进行称重装袋，然后采用以PVDC为材质的真空包装袋进行包装，最后在真空度为-0.1~-0.15MPa，温度为180-220℃下进行热封；
（8）将包装好的鹿肉装入杀菌锅进行高温灭菌，杀菌公式为10min-25min-10min/119℃，然后加反压0.15-0.2MPa，循环水冷却至35℃以下方可出锅；
（9）37±2℃条件下对产品进行保温实验7天，严格除去胀袋漏袋等不合格产品，然后装入外包袋封口喷码后装箱入库。
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