CN103610084A - 一种滋养脾胃卤牛肉的制作方法 - Google Patents
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Abstract
本发明公开了一种滋养脾胃卤牛肉的制作方法，其由牛肉、鱼露、精盐、玫瑰露酒、烟熏液、辣椒油、佛手、花椒叶、白芷、甘牛至、草果、砂仁、丁香、肉桂、扁豆衣、桂圆壳、紫草皮、槟榔花等原料经选料、分割切块、腌制、卤制、包装密封、高温杀菌、恒温检验等步骤制作而成。本发明采用鱼露、玫瑰露酒、烟熏液等腌制牛肉，使得牛肉既具有玫瑰酒香味，又具有烟熏味，口味独特，丰富了卤牛肉的风味；本发明还采用了佛手、甘牛至、扁豆衣、桂圆壳、紫草皮、槟榔花等中草药煎煮牛肉，可以提高牛肉的滋养脾胃、补中益气、止渴止涎等营养保健价值。
Description
技术领域
本发明涉及一种滋养脾胃卤牛肉的制作方法，属于食品加工技术领域。
背景技术
酱卤制品是我国传统饮食文化的精品，具有广泛的食用人群。酱卤肉制品是原料肉经预煮后，再用香辛料和调味料加水煮制而成的。而牛肉滋味鲜美，富含优质蛋白质、铁、钙、维生素A、维生素B1、维生素B2、氨基酸、肉碱等，且脂肪、胆固醇含量低，是一种营养价值很高的肉类食品，随着人们生活水平和健康营养意识的的提高，更加注重卤牛肉的营养保健和风味口感，因此市场上需要营养更加丰富、风味更加独特的卤牛肉食品。
发明内容
本发明的目的在于提供一种滋养脾胃卤牛肉的制作方法，将牛肉与玫瑰露酒、烟熏液、扁豆衣、桂圆壳、紫草皮、槟榔花等有效复合起来，提高了牛肉的营养性，丰富了牛肉的风味。
本发明采用的技术方案如下：
一种滋养脾胃卤牛肉的制作方法，包括以下步骤：
（1）选择健康良好并经兽医卫检人员检验合格的肥瘦适宜的1-3岁鲜嫩牛肉为原料肉，按原料肉100kg计，配以鱼露2-4 L、精盐2-3kg、玫瑰露酒1-2 L、烟熏液0.5-1L、辣椒油 0.3-0.6 L、佛手100-150g、花椒叶120-180g、白芷80-140g、甘牛至50-100g、草果75-105g、砂仁 100-150g、丁香 40-80g、肉桂150-200g、扁豆衣120-160g、桂圆壳100-150g、紫草皮60-90g、槟榔花 120-160g；选料时不要选择如牛腩、腹部肉、肋条肉及牛犊肉等不适宜卤制的肉质；
（2）对牛肉进行及时分割和修整，剔除牛毛、淋巴、淤血、杂质、碎骨和过多的脂肪，并切成大小合适的肉块，置于洁净容器内备用；
（3）将牛肉块放入盐水中腌制一周，取出沥干水分，再加入鱼露、精盐、玫瑰露酒、烟熏液和辣椒油，搅拌均匀，放置12-24h后，用清水泡洗3-5小时；
（4）取相当于牛肉重量4-8倍的清水，加入佛手、花椒叶、白芷、甘牛至、草果、砂仁、丁香和肉桂，大火煮开，再加入牛肉块和扁豆衣、桂圆壳、紫草皮、槟榔花，大火煮20-30分钟，改为中小火煮至牛肉熟烂入味，卤制完成后，撇去汤面浮沫，捞出牛肉块，过滤留汤，然后将捞出的牛肉块在常温卤汤泡制2-3h；
（5）将自然冷却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；
（6）将包装好的牛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；
（7）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：
本发明采用鱼露、玫瑰露酒、烟熏液等腌制牛肉，使得牛肉既具有玫瑰酒香味，又具有烟熏味，口味独特，丰富了卤牛肉的风味；本发明还采用了佛手、甘牛至、扁豆衣、桂圆壳、紫草皮、槟榔花等中草药煎煮牛肉，可以提高牛肉的滋养脾胃、补中益气、止渴止涎等营养保健价值。本发明生产出来的酱牛肉营养丰富，酱香浓郁，具有玫瑰酒香味和烟熏味，风味独特，口感富有弹性和咀嚼性，适合男女老少各种人群食用。
具体实施方式
一种滋养脾胃卤牛肉的制作方法，包括以下步骤：
（1）选择健康良好并经兽医卫检人员检验合格的肥瘦适宜的1-3岁鲜嫩牛肉为原料肉，按原料肉100kg计，配以鱼露3 L、精盐2kg、玫瑰露酒1.5 L、烟熏液0.8L、辣椒油 0.5 L、佛手120g、花椒叶160g、白芷110g、甘牛至80g、草果95g、砂仁 120g、丁香 60g、肉桂180g、扁豆衣150g、桂圆壳125g、紫草皮70g、槟榔花 145g；选料时不要选择如牛腩、腹部肉、肋条肉及牛犊肉等不适宜卤制的肉质；
（2）对牛肉进行及时分割和修整，剔除牛毛、淋巴、淤血、杂质、碎骨和过多的脂肪，并切成大小合适的肉块，置于洁净容器内备用；
（3）将牛肉块放入盐水中腌制一周，取出沥干水分，再加入鱼露、精盐、玫瑰露酒、烟熏液和辣椒油，搅拌均匀，放置24h后，用清水泡洗5小时；
（4）取相当于牛肉重量6倍的清水，加入佛手、花椒叶、白芷、甘牛至、草果、砂仁、丁香和肉桂，大火煮开，再加入牛肉块和扁豆衣、桂圆壳、紫草皮、槟榔花，大火煮30分钟，改为中小火煮至牛肉熟烂入味，卤制完成后，撇去汤面浮沫，捞出牛肉块，过滤留汤，然后将捞出的牛肉块在常温卤汤泡制2h；
（5）将自然冷却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-0.18MPa，温度为205℃下进行热封；
（6）将包装好的牛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0.18MPa，循环水冷却至35℃以下方可出锅；
（7）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。
本发明卤牛肉产品质量检测如下：
色泽呈深酱红色，色泽均匀；酱香浓郁，具有玫瑰酒香味和烟熏味；口感富有弹性和咀嚼性，无异味，细而不腻。
每袋卤牛肉净含量 385g/袋；盐分（以NaCl计）为4.2g/100g；菌落总数为52000 cfu/g，大肠菌群为88 MPN/100g，致病菌未检出。
Claims (1)
1.一种滋养脾胃卤牛肉的制作方法，其特征在于包括以下步骤：
(1)选择健康良好并经兽医卫检人员检验合格的肥瘦适宜的1-3岁鲜嫩牛肉为原料肉，按原料肉100kg计，配以鱼露2-4 L、精盐2-3kg、玫瑰露酒1-2 L、烟熏液0.5-1L、辣椒油 0.3-0.6 L、佛手100-150g、花椒叶120-180g、白芷80-140g、甘牛至50-100g、草果75-105g、砂仁 100-150g、丁香 40-80g、肉桂150-200g、扁豆衣120-160g、桂圆壳100-150g、紫草皮60-90g、槟榔花 120-160g；选料时不要选择如牛腩、腹部肉、肋条肉及牛犊肉等不适宜卤制的肉质；
(2)对牛肉进行及时分割和修整，剔除牛毛、淋巴、淤血、杂质、碎骨和过多的脂肪，并切成大小合适的肉块，置于洁净容器内备用；
(3)将牛肉块放入盐水中腌制一周，取出沥干水分，再加入鱼露、精盐、玫瑰露酒、烟熏液和辣椒油，搅拌均匀，放置12-24h后，用清水泡洗3-5小时；
(4)取相当于牛肉重量4-8倍的清水，加入佛手、花椒叶、白芷、甘牛至、草果、砂仁、丁香和肉桂，大火煮开，再加入牛肉块和扁豆衣、桂圆壳、紫草皮、槟榔花，大火煮20-30分钟，改为中小火煮至牛肉熟烂入味，卤制完成后，撇去汤面浮沫，捞出牛肉块，过滤留汤，然后将捞出的牛肉块在常温卤汤泡制2-3h；
(5)将自然冷却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；
(6)将包装好的牛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；
（7）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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