CN105124611A - 一种补肾牛肉及其制备方法 - Google Patents
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 210000003734 kidney Anatomy 0.000 claims abstract description 11
- 235000019991 rice wine Nutrition 0.000 claims abstract description 11
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- 239000001702 nutmeg Substances 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 5
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- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 abstract 2
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- 235000013372 meat Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
本发明公开了一种补肾牛肉,由下列重量份的原料制成:牛肉500-510、牛筋100-110、米酒4-5、豆豉10-11、锁阳3-4、淫羊藿4-5、杜仲1-2、巴戟天1-2、盐10-11、黄原胶0.3-0.4、β-环状糊精1-1.1、辣椒红色素0.9-1、大豆油40-45、胡椒10-11、肉豆蔻4-5、生姜10-11、黄酒20-22。本发明的牛肉采用盐水注射可有效缩短腌制时间,提高出品率,且盐水中添加的黄原胶可提高牛肉的水分活度,降低蒸煮损失和剪切力,添加的β-环状糊精减少肉腥味,同时,本发明还添加了辣椒红色素,其不仅可使本发明色泽鲜艳,且能延长本发明的货架期,此外本发明可补肾。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种补肾牛肉及其制备方法。
背景技术
牛肉是肉类食品之一。中国的人均牛肉消费量仅次于猪肉。牛肉蛋白质含量高,而脂肪含量低,味道鲜美。而腌制是牛肉加工过程中的一道重要工序,目前,牛肉的加工普遍采用湿腌法,但是这种方法存在腌制不均匀、腌制时间过长等缺点,从而影响产品的风味。因此,如何有效缩短腌制时间,提高出品率成为目前牛肉加工中亟待解决的问题。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种补肾牛肉及其制备方法。
本发明是通过以下技术方案实现的:
一种补肾牛肉,由下列重量份的原料制成:
牛肉500-510、牛筋100-110、米酒4-5、豆豉10-11、锁阳3-4、淫羊藿4-5、杜仲1-2、巴戟天1-2、盐10-11、黄原胶0.3-0.4、β-环状糊精1-1.1、辣椒红色素0.9-1、大豆油40-45、胡椒10-11、肉豆蔻4-5、生姜10-11、黄酒20-22。
所述的补肾牛肉的制备方法,包括以下步骤:
(1)将锁阳、淫羊藿、杜仲、巴戟天加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将盐加水配置成10%的盐水,在所得盐水中加入黄原胶、步骤(1)所得物料、β-环状糊精,充分搅拌,得腌制液;
(3)去除牛肉表面脂肪和筋膜,将腌制液均匀注射到牛肉内部,注射间温度为2-5℃,然后将所得牛肉送入真空滚揉机,温度控制在0-4℃,采用间歇式滚揉,滚揉30分钟,暂停10分钟,共滚揉10小时,然后送入开水锅,预煮10-15分钟后捞出,通风冷却;
(4)将步骤(3)所得物料、牛筋、胡椒、肉豆蔻、生姜、黄酒混合入锅,加清水至漫出物料,在90-100℃下卤制40-50分钟后将牛肉、牛筋取出,通风冷却至8-10℃,切块;
(5)将步骤(4)所得物料与剩余物料混合入锅,在100-110℃下炒制10-15分钟后出料,即得。
本发明的优点是:本发明的牛肉采用盐水注射可有效缩短腌制时间,提高出品率,且盐水中添加的黄原胶可提高牛肉的水分活度,降低蒸煮损失和剪切力,添加的β-环状糊精减少肉腥味,同时,本发明还添加了辣椒红色素,其不仅可使本发明色泽鲜艳,且能延长本发明的货架期,此外,本发明还含有多种中草药成分,具有补肾的功效。
具体实施方式
一种补肾牛肉,由下列重量份(千克)的原料制成:
牛肉500、牛筋100、米酒4、豆豉10、锁阳3、淫羊藿4、杜仲1、巴戟天1、盐10、黄原胶0.3、β环状糊精1、辣椒红色素0.9、大豆油40、胡椒10、肉豆蔻4、生姜10、黄酒20。
所述的补肾牛肉的制备方法,包括以下步骤:
(1)将锁阳、淫羊藿、杜仲、巴戟天加5倍的水文火煎煮40分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将盐加水配置成10%的盐水,在所得盐水中加入黄原胶、步骤(1)所得物料、β环状糊精,充分搅拌,得腌制液;
(3)去除牛肉表面脂肪和筋膜,将腌制液均匀注射到牛肉内部,注射间温度为2℃,然后将所得牛肉送入真空滚揉机,温度控制在0℃,采用间歇式滚揉,滚揉30分钟,暂停10分钟,共滚揉10小时,然后送入开水锅,预煮10分钟后捞出,通风冷却;
(4)将步骤(3)所得物料、牛筋、胡椒、肉豆蔻、生姜、黄酒混合入锅,加清水至漫出物料,在90℃下卤制40分钟后将牛肉、牛筋取出,通风冷却至8℃,切块;
(5)将步骤(4)所得物料与剩余物料混合入锅,在100℃下炒制10分钟后出料,即得。
Claims (2)
1.一种补肾牛肉,其特征在于由下列重量份的原料制成:
牛肉500-510、牛筋100-110、米酒4-5、豆豉10-11、锁阳3-4、淫羊藿4-5、杜仲1-2、巴戟天1-2、盐10-11、黄原胶0.3-0.4、β-环状糊精1-1.1、辣椒红色素0.9-1、大豆油40-45、胡椒10-11、肉豆蔻4-5、生姜10-11、黄酒20-22。
2.根据权利要求1所述的补肾牛肉的制备方法,其特征在于包括以下步骤:
(1)将锁阳、淫羊藿、杜仲、巴戟天加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将盐加水配置成10%的盐水,在所得盐水中加入黄原胶、步骤(1)所得物料、β-环状糊精,充分搅拌,得腌制液;
(3)去除牛肉表面脂肪和筋膜,将腌制液均匀注射到牛肉内部,注射间温度为2-5℃,然后将所得牛肉送入真空滚揉机,温度控制在0-4℃,采用间歇式滚揉,滚揉30分钟,暂停10分钟,共滚揉10小时,然后送入开水锅,预煮10-15分钟后捞出,通风冷却;
(4)将步骤(3)所得物料、牛筋、胡椒、肉豆蔻、生姜、黄酒混合入锅,加清水至漫出物料,在90-100℃下卤制40-50分钟后将牛肉、牛筋取出,通风冷却至8-10℃,切块;
(5)将步骤(4)所得物料与剩余物料混合入锅,在100-110℃下炒制10-15分钟后出料,即得。
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CN107897926A (zh) * | 2017-12-05 | 2018-04-13 | 神农架林区中医医院 | 具有补肾作用的黄牛肉淫羊藿药膳及其制备方法 |
Citations (1)
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CN102232565A (zh) * | 2010-04-20 | 2011-11-09 | 焦作市伊赛肉业有限公司 | 一种五香牛肉及其加工方法 |
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CN102232565A (zh) * | 2010-04-20 | 2011-11-09 | 焦作市伊赛肉业有限公司 | 一种五香牛肉及其加工方法 |
Non-Patent Citations (2)
Title |
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董仁威编著: "《淀粉深加工新技术》", 30 November 1988 * |
高彦祥主编: "《食品添加剂》", 31 May 2011 * |
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CN107897926A (zh) * | 2017-12-05 | 2018-04-13 | 神农架林区中医医院 | 具有补肾作用的黄牛肉淫羊藿药膳及其制备方法 |
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