CN106165834A - 一种孜然风味牛肉干及其制备方法 - Google Patents
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Abstract
本发明公开了一种孜然风味牛肉干,由下列重量份的原料制成:牛肉250‑300、西葫芦6‑8、扁蓄菜6‑8、枳椇子0.5‑0.6、黄瓜香0.4‑0.6、杜仲0.6‑0.7、食盐5‑6、白糖4‑5、姜汁2‑3、蒜汁2‑3、孜然粉5‑6、绿茶粉11‑12、干陈皮适量、水适量。本发明采用的西葫芦等辅料具有延缓衰老、降血压的功能,采用的杜仲等中草药具有补肝肾、强筋骨、降血压的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种孜然风味牛肉干及其制备方法。
背景技术
牛肉干是一种以经过轻度盐渍和调味的牛肉为原料,通过干燥工艺支持的半干肉制品,味道极好,受广大群众的喜爱。但是,其生产过程中,经常污染以鼠伤寒沙门氏菌为代表的肠道菌;其成品中,含有大量的杂环胺,杂环胺是一种再烹饪肉制品中以ng/g级别出现的致癌、致突变的杂环类芳香族物质。1977年,日本科学家第一次在烤焦的牛肉和鱼肉中发现杂环胺,此后,烹饪过程中有害物质的形成及其对人体健康影响方面的研究得到了广泛关注。饮食过程中,鼠伤寒沙门氏菌、杂环胺的摄入会增加包括直肠、胃、肺、胰腺、乳腺和前列腺部位癌变的风险。
现代研究已证明,茶多酚具有优良的抗菌防腐能力;陈皮富含抗氧化类多酚物质以及橙皮苷、柚皮苷、川陈皮素、橘皮素、功能性多糖等物质,陈皮还具有抗脂质氧化和清除自由基作用。本发明将茶多酚、陈皮水提物应用到牛肉干的加工过程中,对沙门氏菌、杂环胺具有很好的抑制、清除作用。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种孜然风味牛肉干及其制备方法。
本发明是通过以下技术方案实现的:
一种孜然风味牛肉干,由下列重量份的原料制成:
牛肉250-300、西葫芦6-8、扁蓄菜6-8、枳椇子0.5-0.6、黄瓜香0.4-0.6、杜仲0.6-0.7、食盐5-6、白糖4-5、姜汁2-3、蒜汁2-3、孜然粉5-6、绿茶粉11-12、干陈皮适量、水适量。
所述的一种孜然风味牛肉干的制备方法,包括以下步骤:
(1)将牛肉修去脂肪、筋腱、肌膜、碎骨,切成0.5-1kg重的肉块,用循环水冲洗10-12h,沥干备用;将沥干的肉块至于沸水中预煮60-80min,捞出肉块冷却,将汤汁过滤备用;将肉块凉透后切成0.5cm厚的小块;
(2)将绿茶粉水提2-3次,每次水提量为绿茶粉的5-6倍,合并滤液,得绿茶水提物;将牛肉块与绿茶水提物混合拌匀后,至于2℃条件下进行一腌,腌制时间为4h;
(3)将枳椇子、黄瓜香、杜仲混合,加8-10倍水,文火熬制30-35min,过滤,得中药液;将西葫芦、扁蓄菜混合,加中药液打浆,所得浆液与步骤(1)所得牛肉汤混合入锅,煮沸,再倒入食盐、白糖、姜汁、蒜汁、孜然粉,继续煮沸后,过滤,得调味腌制液;将一腌后的牛肉块与调味腌制液混合拌匀后,置于2℃条件下进行二腌,腌制时间为16h;
(4)将二腌后的牛肉块沥干水分后,置于烤箱中在100℃温度下进行预烤制,预烤制时间为80-100s;
(5)将干陈皮经粉碎后过60目筛,再与5-6倍的体积分数为10%的乙醇水溶液混合,在50℃水浴条件下提取30min后超声提取5min,再放入50℃水浴条件下提取30min,得陈皮提取液;将所得陈皮提取液加水稀释成质量浓度为160mg/mL陈皮腌制液;将预烤制后的牛肉块置于陈皮腌制液中在2℃条件下进行三腌,腌制时间为4h;
(6)将三腌后的牛肉块沥干水分后,置于烤箱中在50℃温度下进行二次烤制,烤制时间为5-6h;出料,杀菌、冷却、分装,即得。
本发明的优点是:本发明对牛肉进行三次腌制、两次烘烤处理,用绿茶水提物进行一腌4h,绿茶水提物中富含茶多酚,将茶多酚作为天然抑菌剂添加到牛肉干的制备过程中,对牛肉干中的沙门氏菌有很好的抑制作用;用调味腌制液进行二腌16h,调味腌制液中还添加了多种营养元素,不仅使得牛肉块充分入味,还使得牛肉干更营养、更保健;二腌后对牛肉块进行预烤制,可以很好的锁住调味腌制液,不至于在三腌的时候使得牛肉干表面的味道变淡;用陈皮腌制液进行三腌4h,陈皮提取物具有很好的抗氧化能力,能有效抑制杂环胺的生成;牛肉干进行二次烤制时采用低温烤制,得到的牛肉干色香味俱全、绿色保健;此外,本发明采用的西葫芦等辅料具有延缓衰老、降血压的功能,采用的杜仲等中草药具有补肝肾、强筋骨、降血压的功效。
具体实施方式
一种孜然风味牛肉干,由下列重量份的原料制成:
牛肉250、西葫芦6、扁蓄菜6、枳椇子0.5、黄瓜香0.4、杜仲0.6、食盐5、白糖4、姜汁2、蒜汁2、孜然粉5、绿茶粉11、干陈皮适量、水适量。
所述的一种孜然风味牛肉干的制备方法,包括以下步骤:
(1)将牛肉修去脂肪、筋腱、肌膜、碎骨,切成0.5kg重的肉块,用循环水冲洗10h,沥干备用;将沥干的肉块至于沸水中预煮60min,捞出肉块冷却,将汤汁过滤备用;将肉块凉透后切成0.5cm厚的小块;
(2)将绿茶粉水提2次,每次水提量为绿茶粉的5倍,合并滤液,得绿茶水提物;将牛肉块与绿茶水提物混合拌匀后,至于2℃条件下进行一腌,腌制时间为4h;
(3)将枳椇子、黄瓜香、杜仲混合,加8倍水,文火熬制30min,过滤,得中药液;将西葫芦、扁蓄菜混合,加中药液打浆,所得浆液与步骤(1)所得牛肉汤混合入锅,煮沸,再倒入食盐、白糖、姜汁、蒜汁、孜然粉,继续煮沸后,过滤,得调味腌制液;将一腌后的牛肉块与调味腌制液混合拌匀后,置于2℃条件下进行二腌,腌制时间为16h;
(4)将二腌后的牛肉块沥干水分后,置于烤箱中在100℃温度下进行预烤制,预烤制时间为80s;
(5)将干陈皮经粉碎后过60目筛,再与5倍的体积分数为10%的乙醇水溶液混合,在50℃水浴条件下提取30min后超声提取5min,再放入50℃水浴条件下提取30min,得陈皮提取液;将所得陈皮提取液加水稀释成质量浓度为160mg/mL陈皮腌制液;将预烤制后的牛肉块置于陈皮腌制液中在2℃条件下进行三腌,腌制时间为4h;
(6)将三腌后的牛肉块沥干水分后,置于烤箱中在50℃温度下进行二次烤制,烤制时间为5h;出料,杀菌、冷却、分装,即得。
Claims (2)
1.一种孜然风味牛肉干,其特征在于由下列重量份的原料制成:
牛肉250-300、西葫芦6-8、扁蓄菜6-8、枳椇子0.5-0.6、黄瓜香0.4-0.6、杜仲0.6-0.7、食盐5-6、白糖4-5、姜汁2-3、蒜汁2-3、孜然粉5-6、绿茶粉11-12、干陈皮适量、水适量。
2.根据权利要求1所述的一种孜然风味牛肉干的制备方法,其特征在于包括以下步骤:
(1)将牛肉修去脂肪、筋腱、肌膜、碎骨,切成0.5-1kg重的肉块,用循环水冲洗10-12h,沥干备用;将沥干的肉块至于沸水中预煮60-80min,捞出肉块冷却,将汤汁过滤备用;将肉块凉透后切成0.5cm厚的小块;
(2)将绿茶粉水提2-3次,每次水提量为绿茶粉的5-6倍,合并滤液,得绿茶水提物;将牛肉块与绿茶水提物混合拌匀后,至于2℃条件下进行一腌,腌制时间为4h;
(3)将枳椇子、黄瓜香、杜仲混合,加8-10倍水,文火熬制30-35min,过滤,得中药液;将西葫芦、扁蓄菜混合,加中药液打浆,所得浆液与步骤(1)所得牛肉汤混合入锅,煮沸,再倒入食盐、白糖、姜汁、蒜汁、孜然粉,继续煮沸后,过滤,得调味腌制液;将一腌后的牛肉块与调味腌制液混合拌匀后,置于2℃条件下进行二腌,腌制时间为16h;
(4)将二腌后的牛肉块沥干水分后,置于烤箱中在100℃温度下进行预烤制,预烤制时间为80-100s;
(5)将干陈皮经粉碎后过60目筛,再与5-6倍的体积分数为10%的乙醇水溶液混合,在50℃水浴条件下提取30min后超声提取5min,再放入50℃水浴条件下提取30min,得陈皮提取液;将所得陈皮提取液加水稀释成质量浓度为160mg/mL陈皮腌制液;将预烤制后的牛肉块置于陈皮腌制液中在2℃条件下进行三腌,腌制时间为4h;
(6)将三腌后的牛肉块沥干水分后,置于烤箱中在50℃温度下进行二次烤制,烤制时间为5-6h;出料,杀菌、冷却、分装,即得。
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