CN104382061A - 一种驴肉的加工方法 - Google Patents
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Abstract
本发明公开了一种驴肉的制作方法。驴肉用洗净后放入清水，添加黄酒香醋浸泡后，将汤锅置火上，注入清水烧开，然后放入凉水中过凉；将驴肉在食盐、面粉、淀粉、味精、黑胡椒、大茴香、小茴香、洋葱粉、蒜粉、姜粉、桂皮、陈皮、丁香、凉姜、草果、肉蔻、白芷、山萘和水中进行腌制，腌好后连同汁液直接放入锅中卤制；卤好后恒温保鲜；最后冷切、灭菌、真空包装。采用本发明的制作方法，加工工艺简单，开袋即食，而且高蛋白，低脂肪，高氨基酸，低胆固醇。对动脉硬化、冠心病、高血压有着良好的保健作用。
Description
技术领域
本发明涉及食品领域，更具体的涉及一种驴肉的加工制作方法。
背景技术
驴肉比牛肉、猪肉口感好、营养高。驴肉中氨基酸构成十分全面，8 种人体必需氨酸和10 种非必需氨基酸的含量都十分丰富。色氨酸是作为识别肉中蛋白质是否全面的重要物质，也是评定肉品质量的重要指标。驴肉中色氨基酸的含量为300～314mg/100g，远大于猪肉（270mg/100g）和牛肉（219mg/100g）, 因而说驴肉的品质要优于猪肉和牛肉。市面上鲜见以中药味辅料烹制的驴肉方便包装即食产品。
发明内容
本发明的目的在于提供一种开袋即食，而且高蛋白，低脂肪；高氨基酸，低胆固醇，有着良好的保健作用驴肉的加工方法。
本发明的目的可以通过以下技术方案实现：
一种驴肉的加工方法，主要包括以下步骤：
1）驴肉洗净后放入清水，清水中加入黄酒20克，香醋15克，浸泡3 小时；
2）将汤锅置火上，注入清水烧开，放入泡好的驴肉氽一下，然后放入凉水中过凉；
3）将驴肉在香料中进行腌制，所述香料按重量份分别为：食盐10-12份、面粉2-5份、淀粉2-8份、味精2-4份、黑胡椒0.2-0.8份、大茴香0.1-0.9份、小茴香0.1-0.3份、洋葱粉0.2-0.8份、蒜粉0.5-1.5份、姜粉0.2-1.8份、桂皮0.8-2.0份、陈皮1-2份、丁香0.1-0.3份、凉姜0.1-0.5份、草果0.1-0.3份、肉蔻0.1-0.5份、白芷0.1-0.3份、山萘0.1-0.5份；腌好后连同汁液直接放入锅中卤制15-20 分钟；
4）卤好后将卤驴肉放入恒温箱中，恒温3-4小时，恒温箱温度控制在30-35℃；
5），将恒温的驴肉拿出，自然冷切，最后真空包装后放入高温灭菌罐中进行灭菌十分钟后，即可。
所述步骤3）中所述香料按重量份分别为：食盐10份、面粉4份、淀粉5份、味精2份、黑胡椒0.6份、大茴香0.5份、小茴香0.2份、洋葱粉0.4份、蒜粉0.8份、姜粉1.2份、桂皮0.8份、陈皮1份、丁香0.2份、凉姜0.4份、草果0.2份、肉蔻0.3份、白芷0.2份、山萘0.4份。
本发明的有益效果：
1、本发明先利用黄酒和香醋浸泡肉质，肉质更加细腻，先腌制再卤制，驴肉的味道更鲜美。
2、本发明所得到的驴肉制品可开袋即食，保质期长。
3、采用上述加工方法，加工工艺简单，腌制香料添加部分中草药，具有保健作用，对动脉硬化、冠心病、高血压有着良好的保健作用。
具体实施方式
下面结合具体实施例对本发明作进一步详细描述。
实施例1
一种驴肉的加工方法，主要包括以下步骤：
1）取驴肉10千克洗净后放入清水，清水中加入黄酒20克，香醋15克，浸泡3 小时；
2）将汤锅置火上，注入清水烧开，放入泡好的驴肉氽一下，然后放入凉水中过凉；
3）将驴肉在香料中进行腌制，所述香料按重量份分别为：食盐10份、面粉2份、淀粉2份、味精2份、黑胡椒0.2份、大茴香0.1份、小茴香0.1份、洋葱粉0.2份、蒜粉0.5份、姜粉0.2份、桂皮0.8份、陈皮1份、丁香0.1份、凉姜0.1份、草果0.1份、肉蔻0.1份、白芷0.1份、山萘0.1份；腌好后连同汁液直接放入锅中卤制15 分钟；
4）卤好后将卤驴肉放入恒温箱中，恒温3小时，恒温箱温度控制在30℃；
5），将恒温的驴肉拿出，自然冷切，最后真空包装后放入高温灭菌罐中进行灭菌十分钟后，即可。
实施例2
一种驴肉的加工方法，主要包括以下步骤：
1）驴肉洗净后放入清水，清水中加入黄酒20克，香醋15克，浸泡3 小时；
2）将汤锅置火上，注入清水烧开，放入泡好的驴肉氽一下，然后放入凉水中过凉；
3）将驴肉在香料中进行腌制，所述香料按重量份分别为：食盐12份、面粉5份、淀粉8份、味精4份、黑胡椒0.8份、大茴香0.9份、小茴香0.3份、洋葱粉0.8份、蒜粉1.5份、姜粉1.8份、桂皮2.0份、陈皮2份、丁香0.3份、凉姜0.5份、草果0.3份、肉蔻0.5份、白芷0.3份、山萘0.5份；腌好后连同汁液直接放入锅中卤制20 分钟；
4）卤好后将卤驴肉放入恒温箱中，恒温4小时，恒温箱温度控制在35℃；
5），将恒温的驴肉拿出，自然冷切，最后真空包装后放入高温灭菌罐中进行灭菌十分钟后，即可。
上述具体实施例仅是本发明的具体个案，本发明的专利保护范围包括但不限于上述具体实施例，任何符合本发明权利要求书且任何所属技术领域的普通技术人员对其所做的适当变化或修饰，皆应落入本发明的专利保护范围。
Claims (2)
1.一种驴肉的加工方法，其特征在于，主要包括以下步骤：
1）驴肉洗净后放入清水，清水中加入黄酒20克，香醋15克，浸泡3 小时；
2）将汤锅置火上，注入清水烧开，放入泡好的驴肉氽一下，然后放入凉水中过凉；
3）将驴肉在香料中进行腌制，所述香料按重量份分别为：食盐10-12份、面粉2-5份、淀粉2-8份、味精2-4份、黑胡椒0.2-0.8份、大茴香0.1-0.9份、小茴香0.1-0.3份、洋葱粉0.2-0.8份、蒜粉0.5-1.5份、姜粉0.2-1.8份、桂皮0.8-2.0份、陈皮1-2份、丁香0.1-0.3份、凉姜0.1-0.5份、草果0.1-0.3份、肉蔻0.1-0.5份、白芷0.1-0.3份、山萘0.1-0.5份；腌好后连同汁液直接放入锅中卤制15-20 分钟；
4）卤好后将卤驴肉放入恒温箱中，恒温3-4小时，恒温箱温度控制在30-35℃；
5），将恒温的驴肉拿出，自然冷切，最后真空包装后放入高温灭菌罐中进行灭菌十分钟后，即可。
2.根据权利要求1 所述一种驴肉的加工方法，其特征在于，所述步骤3）中所述香料按重量份分别为：食盐10份、面粉4份、淀粉5份、味精2份、黑胡椒0.6份、大茴香0.5份、小茴香0.2份、洋葱粉0.4份、蒜粉0.8份、姜粉1.2份、桂皮0.8份、陈皮1份、丁香0.2份、凉姜0.4份、草果0.2份、肉蔻0.3份、白芷0.2份、山萘0.4份。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722245A (zh) * | 2016-12-27 | 2017-05-31 | 薄文海 | 一种驴肉的加工保存方法 |
| CN106805134A (zh) * | 2016-12-20 | 2017-06-09 | 蚌埠市渔歌农业科技有限公司 | 一种酱驴肉 |
| CN107788402A (zh) * | 2017-12-11 | 2018-03-13 | 徐州汉戌堂食品有限公司 | 一种酱驴肉的配方及其制备方法 |
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| CN103315325A (zh) * | 2013-07-17 | 2013-09-25 | 孙逊 | 一种卤牛肉及其制作方法 |
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| CN103622047A (zh) * | 2013-10-24 | 2014-03-12 | 安徽工贸职业技术学院 | 一种驴肉的制作方法 |
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