CN104041835A - 一种香辣牛肉干及其加工方法 - Google Patents
一种香辣牛肉干及其加工方法 Download PDFInfo
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- CN104041835A CN104041835A CN201410300991.5A CN201410300991A CN104041835A CN 104041835 A CN104041835 A CN 104041835A CN 201410300991 A CN201410300991 A CN 201410300991A CN 104041835 A CN104041835 A CN 104041835A
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种香辣牛肉干及其加工方法，属于肉食加工技术领域。由杜仲茶、牛肉、龙胆草、蒲公英、茴香、香叶、小尖椒份、花椒、八角、食盐、冰糖、蜂蜜、料酒、辣椒面、花椒面、味精、五香面、酱油、纯净水加工而成。本发明加工工序简单、加工出的牛肉干不但口感好而且营养丰富、具有防腹泻等药用功效。
Description
技术领域
本发明涉及一种牛肉制品及其加工方法，尤其涉及一种香辣牛肉干及其加工方法，属于肉食加工技术领域。
背景技术
牛肉干含有人体所需的多种矿物质和氨基酸，一般情况下每100克牛肉干的营养成分如下：能量550千卡；蛋白质45.6克；脂肪40克；碳水化合物1.9克；胆固醇120毫克；硫胺素0.06毫克；核黄素0.26毫克；烟酸15.2毫克；钙43毫克；磷464毫克；钾510毫克；钠412.4毫克；镁107毫克；铁15.6毫克；锌7.26毫克；硒9.8微克；铜0.29毫克；锰0.19毫克。牛肉干味甘、性平、入脾、健胃。其含有丰富的肌氨酸、维生素b6、维生素b12、丙氨酸、肉毒碱、蛋白质、亚油酸、锌、镁、钾、铁、钙等营养成份，这些营养成份，补中益气，滋养脾胃，强健筋骨，化痰息风，止渴止涎之功效，适宜于中气下隐、气短体虚、筋骨酸软、贫血久病及面黄目眩之人食用。特别是对体力恢复和增强体质有明显疗效。然而，目前市场上销售的牛肉干都太注重口感而采用过多的各种香料以及采用多道腌制、烹煮、高温炒炸等工序，不但造成蛋营养成分的大量流失，使得其营养价值大大降低而且高温容易产生有害物质，危及人类身体健康，而且其色泽和味道不够好。另外，人们为了增长牛肉干的保质期，采用各种防腐剂，容易造成防腐剂有害物质超标，对人体有害；此外，牛肉干是带咸味的而且油腻，对于口感清淡的人，喜欢一边吃牛肉干一边喝水，容易造成腹泻。虽然牛肉干具有比较丰富的营养价值，但其功效并不是万能的，目前市场上的牛肉干除了口感多样化，基本上没什么药用功效。
发明内容
为了克服以上技术问题，本发明的目的在于提供一种香辣牛肉的加工方法，其工序简单、加工出的牛肉干不但口感好而且营养丰富、具有防腹泻等药用功效。
本发明通过以下技术方案来实现的：按照重量份计算，由杜仲茶5～8份、牛肉80～100份、龙胆草3～5份、蒲公英5～10份、茴香5～8份、香叶5～8份、小尖椒20～30份、花椒10～15份、八角10～15份、食盐30～40份、冰糖15～20份、蜂蜜5～10份、料酒3～5份、辣椒面2～3份、花椒面2～3份、味精0.5～0.8份、五香面1～2份、酱油2～3份、纯净水350～450份加工而成。
优选地，按照重量份计算，由杜仲茶7份、牛肉90份、龙胆草4份、蒲公英8份、茴香7份、香叶6份、小尖椒25份、花椒13份、八角13份、食盐35份、冰糖18份、蜂蜜8份、料酒4份、辣椒面2份、花椒面3份、味精0.5份、五香面1份、酱油3份、纯净水400份加工而成。
本发明所述的香辣牛肉干的加工方法，包括以下步骤：
1)选择符合卫生标准的鲜牛肉，将鲜牛肉用清水洗净，沥干，逆着牛肉纹理方向将牛肉切成大小为长8～10cm、宽4～5cm、厚0.5～0.8cm的薄片；
2)将切好的牛肉片放在重量计为杜仲茶5～8份、水100～150份，温度在15～25℃的混合液中浸泡30～60分钟后取出沥干；
3)将下述辅料按重量计配备在真空条件下进行煮制，煮制时间80～120min，煮制结束后进行滤干、冷却；
牛肉80～100份、龙胆草3～5份、蒲公英5～10份、茴香5～8份、香叶5～8份、小尖椒20～30份、花椒10～15份、八角10～15份、食盐30～40份、冰糖15～20份、蜂蜜5～10份、纯净水250～300份；
4)将煮制冷却后的熟牛肉在真空度为0.09～0.1MPa的真空条件下进行炸制，待牛肉表面微黄时，立即停止炸制并迅速排出；
5)将炸制后的牛肉进行离心脱油处理；
6)将脱油处理后的牛肉在以下重量计配比成的混合辅料中进行腌制，腌制时间为20～30分钟；
辣椒面2～3份、花椒面2～3份、味精0.5～0.8份、五香面1～2份、酱油2～3份，纯净水8～10份；
7)将腌制后的牛肉进行烘干，使其含水量为5～8％时停止烘干。
8)灭菌、待牛肉冷却到室温时进行包装。
与现有技术相比，本发明的有益效果是：
本发明加工工序简单，加工出的牛肉干不但口感好而且具有丰富的蛋白质和氨基酸。在切片时逆着牛肉纹理方向切片，保证牛肉在煮制和炸制后肉片不卷不裹；在煮制之前用杜仲茶进行浸泡，有效的去除牛肉的油腻感和异味；在真空条件下进行煮制，水的沸点低，营养价值流失少；在真空条件下进行炸制，气压低从而油的沸腾温度降低，从而避免油炸温度过高而产生对人体有害的物质，而且真空状态下油脂含氧量低会导致油炸产品含氧量低。这样有利于延长油炸产品的保存期限。
本发明采用杜仲茶对牛肉进行浸泡，其不但具有除油腻感和异味功效，还具有补肝肾，强筋骨，安胎，清除体内垃圾，加强人体细胞物质代谢，防止肌肉骨骼老化，平衡人体血压，分解体内胆固醇，降低体内脂肪，恢复血管弹性，利尿清热，广谱抗菌，兴奋中枢神经，提高白血球数量，增强人体免疫力等显著功效；其能治腰脊酸疼，足膝痿弱，小便余沥，阴下湿痒，胎漏欲堕，胎动不安，高血压等病症；其游离氨基酸极少，含有的少量蛋白质，是和绝大多数食品类似的完全蛋白，即能够水解检出对人体必需的8种氨基酸，其含10多种矿物元素，其中有锌、铜、铁等微量元素，及钙、磷、钾、镁等宏量元素。
本发明采用龙胆草进行煮制，其不但具有预防和治疗腹泻的作用，而且还具有治疗泻肝定惊，湿热黄疸；小便淋痛；湿热带下；肝胆实火之头胀头痛；目赤肿痛；耳聋耳肿；湿疹瘙痒；胁痛口苦；热病惊风抽搐等功效。
本发明采用蒲公英进行煮制，其不但具有预防和治疗腹泻的作用，而且其含有蒲公英醇、蒲公英素、胆碱、有机酸、菊糖等多种健康营养成分，有美容、利尿、退黄疸、利胆等功效，蒲公英同时含有蛋白质、脂肪、碳水化合物、微量元素及维生素等，有丰富的营养价值，它具有丰富的胡萝卜素和C及矿物质，对消化不良、便秘都有改善的作用，还有改善湿疹、舒缓皮肤炎、关节不适的净血功效，具有消炎作用，可以治疗胆结石、风湿，可以去除去雀斑，有清热解毒、消肿散结及催乳等作用。
下面通过食用案例进行具体说明本发明的有益效果：
1，吴某、男、15岁，贵州省铜仁市江口县人，喜欢吃牛肉干，每次吃都喜欢边吃边喝水，吃后都要腹泻，但第一次吃本发明的牛肉干，为产生腹泻现象，第二天继续吃，仍未产生腹泻，目前已经吃了无次，一次腹泻现象都未产生。
2，陈某、女、28岁，贵州省铜仁市松桃县人，患有湿疹多年，每逢夏天，湿疹严重瘙痒，2012年2月～至今，其喜欢吃本发明牛肉干，其不但不会拉肚子，而且湿疹有明显好转，觉得免疫能力更强了。
3，陆某、男、50岁，贵州省铜仁市思南县人，其吃牛肉干的同时，只要喝水，必然会产生腹泻，而且其脸上长有雀斑还患有风湿，2012年8月开始吃本发明牛肉干，基本上一个星期至少吃1kg，没有产生腹泻现象，而且发现脸上的雀斑越来越淡化了，风湿彻底没了。
具体实施方式
下面通过具体实施例对本发明作进一步说明，但要求保护的范围并不局限于本实施例所述内容。
实施例1、
本发明的香辣牛肉干，按照重量份计算，由杜仲茶5份、牛肉80份、龙胆草3份、蒲公英5份、茴香5份、香叶5份、小尖椒20份、花椒10份、八角10份、食盐30份、冰糖15份、蜂蜜5～10份、料酒3份、辣椒面2份、花椒面2份、味精0.5份、五香面1份、酱油2份、纯净水350份加工而成。
本发明所述的香辣牛肉干的加工方法，包括以下步骤：
1)选择符合卫生标准的鲜牛肉，将鲜牛肉用清水洗净，沥干，逆着牛肉纹理方向将牛肉切成大小为长8～10cm、宽4～5cm、厚0.5～0.8cm的薄片；
2)将切好的牛肉片放在重量计为杜仲茶5份、水100份，温度在15～25℃的混合液中浸泡30～60分钟后取出沥干；
3)将下述辅料按重量计配备在真空条件下进行煮制，煮制时间80～120min，煮制结束后进行滤干、冷却；
牛肉80份、龙胆草3份、蒲公英5份、茴香5份、香叶5份、小尖椒10份、花椒10份、八角10份、食盐30份、冰糖15份、蜂蜜5份、纯净水250份；
4)将煮制冷却后的熟牛肉在真空度为0.09MPa的真空条件下进行炸制，待牛肉表面微黄时，立即停止炸制并迅速排出；
5)将炸制后的牛肉进行离心脱油处理；
6)将脱油处理后的牛肉在以下重量计配比成的混合辅料中进行腌制，腌制时间为20～30分钟；
辣椒面2份、花椒面2份、味精0.5份、五香面1份、酱油2份，纯净水8份；
7)将腌制后的牛肉进行烘干，使其含水量为6～7％时停止烘干。
8)灭菌、待牛肉冷却到室温时进行包装。
实施例2、
本发明的香辣牛肉干，按照重量份计算，由杜仲茶7份、牛肉90份、龙胆草4份、蒲公英8份、茴香7份、香叶6份、小尖椒25份、花椒13份、八角13份、食盐35份、冰糖18份、蜂蜜8份、料酒4份、辣椒面2份、花椒面3份、味精0.5份、五香面1份、酱油3份、纯净水400份加工而成。
本发明所述的香辣牛肉干的加工方法，包括以下步骤：
1)选择符合卫生标准的鲜牛肉，将鲜牛肉用清水洗净，沥干，逆着牛肉纹理方向将牛肉切成大小为长8～10cm、宽4～5cm、厚0.5～0.8cm的薄片；
2)将切好的牛肉片放在重量计为杜仲茶7份、水125份，温度在20℃的混合液中浸泡45分钟后取出沥干；
3)将下述辅料按重量计配备在真空条件下进行煮制，煮制时间100min，煮制结束后进行滤干、冷却；
牛肉90份、龙胆草4份、蒲公英8份、茴香7份、香叶6份、小尖椒25份、花椒13份、八角13份、食盐35份、冰糖18份、蜂蜜8份、纯净水400份；
4)将煮制冷却后的熟牛肉在真空度为0.095MPa的真空条件下进行炸制，待牛肉表面微黄时，立即停止炸制并迅速排出；
5)将炸制后的牛肉进行离心脱油处理；
6)将脱油处理后的牛肉在以下重量计配比成的混合辅料中进行腌制，腌制时间为25分钟；
辣椒面2份、花椒面3份、味精0.5份、五香面1份、酱油3份，纯净水9份；
7)将腌制后的牛肉进行烘干，使其含水量为8％时停止烘干。
8)灭菌、待牛肉冷却到室温时进行包装。
实施例3、
本发明的香辣牛肉干，按照重量份计算，由杜仲茶8份、牛肉100份、龙胆草5份、蒲公英10份、茴香8份、香叶8份、小尖椒30份、花椒15份、八角15份、食盐40份、冰糖20份、蜂蜜10份、料酒5份、辣椒面3份、花椒面3份、味精0.8份、五香面2份、酱油3份、纯净水450份加工而成。
本发明所述的香辣牛肉干的加工方法，包括以下步骤：
1)选择符合卫生标准的鲜牛肉，将鲜牛肉用清水洗净，沥干，逆着牛肉纹理方向将牛肉切成大小为长8～10cm、宽4～5cm、厚0.5～0.8cm的薄片；
2)将切好的牛肉片放在重量计为杜仲茶8份、水150份，温度在25℃的混合液中浸泡60分钟后取出沥干；
3)将下述辅料按重量计配备在真空条件下进行煮制，煮制时间120min，煮制结束后进行滤干、冷却；
牛肉100份、龙胆草5份、蒲公英10份、茴香8份、香叶8份、小尖椒20份、花椒15份、八角15份、食盐40份、冰糖20份、蜂蜜10份、纯净水300份；
4)将煮制冷却后的熟牛肉在真空度为0.1MPa的真空条件下进行炸制，待牛肉表面微黄时，立即停止炸制并迅速排出；
5)将炸制后的牛肉进行离心脱油处理；
6)将脱油处理后的牛肉在以下重量计配比成的混合辅料中进行腌制，腌制时间为30分钟；
辣椒面3份、花椒面3份、味精0.5～0.8份、五香面2份、酱油3份，纯净水10份；
7)将腌制后的牛肉进行烘干，使其含水量为5％时停止烘干。
8)灭菌、待牛肉冷却到室温时进行包装。
对实施例1～3加工而成的牛肉干，各取100克，进行实验测试，各成分含量如表1所示。
表1
| 成分 | 实施例1 | 实施例2 | 实施例3 | 普通牛肉干 |
| 能量(千卡) | 565 | 580 | 570 | 550 |
| 蛋白质(克) | 49.3 | 50.0 | 48.8 | 45.6 |
| 脂肪(克) | 40 | 39 | 40.2 | 40 |
| 碳水化合物(克) | 1.92 | 1.94 | 1.93 | 1.9 |
| 胆固醇(毫克) | 125 | 126 | 123 | 120 |
| 硫胺素(毫克) | 0.09 | 0.10 | 0.085 | 0.06 |
| 核黄素(毫克) | 0.27 | 0.29 | 0.26 | 0.26 |
| 烟酸(毫克) | 15.5 | 15.7 | 15.5 | 15.2 |
| 钙(毫克) | 48 | 50 | 49 | 43 |
| 磷(毫克) | 473 | 475 | 472 | 464 |
| 钾(毫克) | 530 | 538 | 528 | 510 |
| 钠(毫克) | 420.2 | 425.5 | 418.9 | 412.4 |
| 镁(毫克) | 110 | 113.5 | 109.3 | 107 |
| 铁(毫克) | 15.9 | 16.2 | 15.7 | 15.6 |
| 锌(毫克) | 7.30 | 7.32 | 7.29 | 7.26 |
| 硒(毫克) | 10.5 | 10.8 | 10.2 | 9.8 |
| 铜(毫克) | 0.33 | 0.35 | 0.34 | 0.29 |
| 锰(毫克) | 023 | 024 | 020 | 019 |
从上表可知，本发明所述的方法生产出的牛肉干，其营养价值丰富，在生产过程中，营养价值流失少。
从某大超市买一些牛来香牌的香辣牛肉干作为参照，对实施例1～3各取100克牛肉干进行感官检验，分别从色泽、味道香辣度、口感干爽度、口感易嚼度评定牛肉的品质，由10位人士对其进行感官评分，评分前用温开水漱口，评分标准如表2所示，综合感官评价分值＝20分色泽评分+40味道、香辣度评分+20分口感干爽度评分+30分口感易嚼度评分，评分结果平均值详见表3。
表2牛肉干感官评定标准
表3感官评分表
从表3可知，本发明所述的牛肉干，其色泽和味道相当好，比市场上卖的牛肉干具有更好的感官效果，受到人们的青睐。
Claims (3)
1.一种香辣牛肉干，其特征在于：按照重量份计算，由杜仲茶5～8份、牛肉80～100份、龙胆草3～5份、蒲公英5～10份、茴香5～8份、香叶5～8份、小尖椒20～30份、花椒10～15份、八角10～15份、食盐30～40份、冰糖15～20份、蜂蜜5～10份、料酒3～5份、辣椒面2～3份、花椒面2～3份、味精0.5～0.8份、五香面1～2份、酱油2～3份、纯净水350～450份加工而成。
2.如权利要求1所述的香辣牛肉干，其特征在于：按照重量份计算，由杜仲茶7份、牛肉90份、龙胆草4份、蒲公英8份、茴香7份、香叶6份、小尖椒25份、花椒13份、八角13份、食盐35份、冰糖18份、蜂蜜8份、料酒4份、辣椒面2份、花椒面3份、味精0.5份、五香面1份、酱油3份、纯净水400份加工而成。
3.权利要求1或2所述的香辣牛肉干的加工方法，其特征在于：包括以下步骤：
1)选择符合卫生标准的鲜牛肉，将鲜牛肉用清水洗净，沥干，逆着牛肉纹理方向将牛肉切成大小为长8～10cm、宽4～5cm、厚0.5～0.8cm的薄片；
2)将切好的牛肉片放在重量计为杜仲茶5～8份、水100～150份，温度在15～25℃的混合液中浸泡30～60分钟后取出沥干；
3)将下述辅料按重量计配备进行在真空条件下进行煮制，煮制时间80～120min，煮制结束后进行滤干、冷却；
牛肉80～100份、龙胆草3～5份、蒲公英5～10份、茴香5～8份、香叶5～8份、小尖椒10～20份、花椒10～15份、八角10～15份、食盐30～40份、冰糖15～20份、蜂蜜5～10份、纯净水250～300份；
4)将煮制冷却后的熟牛肉在真空度为0.09～0.1MPa的真空条件下进行炸制，待牛肉表面微黄时，立即停止炸制并迅速排出；
5)将炸制后的牛肉进行离心脱油处理；
6)将脱油处理后的牛肉在以下重量计配比成的混合辅料中进行腌制，腌制时间为20～30分钟；
辣椒面2～3份、花椒面2～3份、味精0.5～0.8份、五香面1～2份、酱油2～3份，纯净水8～10份；
7)将腌制后的牛肉进行烘干，使其含水量为5～8％时停止烘干。
8)灭菌、待牛肉冷却到室温时进行包装。
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| CN106174050A (zh) * | 2016-06-29 | 2016-12-07 | 韦智涛 | 一种风干龟肉的制备方法 |
| CN107811224A (zh) * | 2017-10-10 | 2018-03-20 | 施俊 | 一种腌肉及其制作方法 |
| CN107853600A (zh) * | 2017-11-29 | 2018-03-30 | 广西鹿寨众牛食品有限公司 | 五香牛肉干制作方法 |
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