CN107125604A - 一种红油兔腩及其制作方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,公开了一种红油兔腩及其制作方法,方法步骤如下:选取食材:分割冷却排酸的兔肉;接种辅料:清洗兔腩异物、脂肪及淤血,接种腌制剂、调味料;真空滚揉:加入到真空滚揉机内滚揉,加入清汤或高汤再次滚揉;低温腌制嫩化:在0‑4℃低温条件下腌制嫩化;一次漂烫:在夹层锅中加入清汤、料酒、调味料烧至85‑90℃,放入腌制好的兔腩漂烫2分钟;卤煮;炒制拌料;灭菌。本技术方案制得的产品色泽红亮、香辣脆嫩、鲜香味美、独具风格、食用方便。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种红油兔腩及其制作方法。
背景技术
目前市场上销售的兔肉制品,大都是卤兔、风干兔、烤兔、冷吃兔、麻辣兔头等,传统兔肉产品加工所选兔肉大都是兔头、兔前腿、兔后腿、整只兔等部位产品,口味也以麻辣、五香等为主,口感基本是软烂、滑嫩、干香为主。没有创新型部位的烹饪制作,也没有新口味口感的呈现。
兔腩:兔腩即兔腹部及靠近兔肋处的松软肌肉,是指带有筋、肉、油花的肉块,这只是一种统称,包括以切成条状的兔肋条为主,取自肋骨间的去骨条状肉,瘦肉较多,脂肪较少,筋也较少的部位,也包括里脊肉上层的一片筋少、油少、肉多,但形状不大规则的里脊边。也可以说兔腩为兔子两侧腹部长宽厚度约9*16*0.3cm左右长片状肉。
发明内容
本发明为克服现有技术的不足,采用下述技术方案予以实现:
一种红油兔腩的制作方法,分割冷却排酸的伊拉兔肉,精选兔腩为原料,将兔腩修剪切成宽1-1.5cm、长4-8cm的条状,接种辅料,真空滚揉、低温腌制嫩化、配制鸡汤、卤煮、挑选、炒制拌料、包装、二次灭菌(低温、高温两种)、速冻(或常温)、二次包装,其中,辅料包括腌制剂3-5份(重量份数)、卤料3-4份(重量份数)、调味料4-5份(重量份数),红油9-10份(重量份数)。
(1)选取食材:分割冷却排酸的伊拉兔肉,精选兔腩为原料,将兔腩修剪切成宽1-1.5cm、长4-8cm的条状,兔腩为兔腹部两侧获得的长宽厚度约9*16*0.3cm左右长片状肉;
(2)接种辅料:清洗兔腩异物、脂肪及淤血,接种腌制剂、调味料;
(3)真空滚揉:将步骤(2)得到的兔腩加入到真空滚揉机内滚揉,真空度-0.06--0.08Mpa,温度10℃以下,滚揉时间60-80分钟,加入清汤(或高汤)再次滚揉3-5分钟;
(4)低温腌制嫩化:将滚揉后的兔腩在0-4℃低温条件下腌制嫩化,腌制嫩化时间6-12小时;
(5)一次漂烫:在夹层锅中加入清汤、料酒、调味料烧至85-90℃,放入腌制好的兔腩漂烫2分钟;
(6)卤煮:用卤料卤制10分钟,卤水温度控制在90-92℃之间,关火浸泡15分钟;
(7)炒制拌料:将炒锅加入红油烧热,放入卤煮好的兔腩、调味料炒制拌料至均匀、色泽红亮;
(8)包装:根据包装规格要求,分别装入蒸煮袋中,用毛巾擦净袋口,真空封口,抽空时间:25秒;热合时间:3.7秒,封口平整,无皱褶、漏气现象;
(9)灭菌:餐饮冷冻装红油兔腩产品采用85℃杀菌15分钟;或者高温杀菌兔腩产品在杀菌盘中摆放整齐,入杀菌锅中杀菌。杀菌公式:121℃,10′-30′反压冷却,杀菌强度F≥6;
(10)二次包装贮存:二次包装,入-18℃以下冷库贮存;常温贮存红油兔腩产品进行保温检验:37℃恒温7天,无涨袋漏气即可常温贮存间保存;
(11)贴标签:标签上可注明:产品名称、净含量、配料表、保质期、执行标准、产地、生产许可证号、生产商、厂址、联系方式等信息,要求符合国家食品标识管理规定;
(12)装箱贮存:按要求装箱,做好标识贮存。
腌制剂为浓缩香辛料汁、乳化保水剂、浓缩鸡汤中的一种或几种。
卤料为八角、大料、小茴香、香茅、白芷、公丁香、母丁香、山楂、陈皮、山奈、孜然、木香、香果、辛夷、桂枝、肉蔻、白寇、草果中的一种或几种。
调味料为秘制熬煮红油、食盐、生抽、谷氨酸钠、清汤、料酒中的一种或几种。
一种上述方法制作的红油兔腩。
本发明利用真空滚揉技术、改变了传统腌制工艺,利用工业化腌制滚揉;不同阶段调味热加工处理等技术进行标准化加工生产;利用进口抽提熬煮设备进行秘制红油的制作。将现代化西式加工与中式卤煮工艺有机结合,同时进行分段式热加工处理,更能保证产品的口感,是其兼具西式和中式卤煮产品的特点。整个加工过程可程序化、规范化,适合于工厂大规模批量化生产。具有色泽红亮、香辣脆嫩、鲜香味美等新型口味、口感。
具体实施方式
下面对本发明的技术方案作进一步详细的说明。
一种红油兔腩的制作方法,分割冷却排酸的伊拉兔,精选兔腩为原料,将兔腩修剪切成宽1-1.5cm、长4-8cm的条状,接种辅料,真空滚揉、低温腌制嫩化、配制鸡汤、卤煮、挑选、炒制拌料、包装、二次灭菌(低温、高温两种)、速冻(或常温)、二次包装,其中,辅料包括腌制剂3-5份(重量份数)、卤料3-4份(重量份数)、调味料4-5份(重量份数),红油9-10份(重量份数)。
(1)选取食材:分割冷却排酸的伊拉兔肉,精选兔腩为原料,将兔腩修剪切成宽1-1.5cm、长4-8cm的条状,兔腩为兔腹部两侧获得的长宽厚度约9*16*0.3cm左右长片状肉;
(2)接种辅料:清洗兔腩异物、脂肪及淤血,接种腌制剂、调味料;
(3)真空滚揉:将步骤(2)得到的兔腩加入到真空滚揉机内滚揉,真空度-0.06--0.08Mpa,温度10℃以下,滚揉时间60-80分钟,加入清汤(或高汤)再次滚揉3-5分钟;
(4)低温腌制嫩化:将滚揉后的兔腩在0-4℃低温条件下腌制嫩化,腌制嫩化时间6-12小时;
(5)一次漂烫:在夹层锅中加入清汤、料酒、调味料烧至85-90℃,放入腌制好的兔腩漂烫2分钟;
(6)卤煮:卤水温度控制在90-92℃之间,卤制10分钟,关火浸泡15分钟;
(7)炒制拌料:将炒锅加入红油烧热,放入卤煮好的兔腩、调味料炒制拌料至均匀、色泽红亮;
(8)包装:根据包装规格要求,分别装入蒸煮袋中,用毛巾擦净袋口,真空封口,抽空时间:25秒;热合时间:3.7秒,封口平整,无皱褶、漏气现象;
(9)灭菌:餐饮冷冻装红油兔腩产品采用85℃杀菌15分钟;或者高温杀菌兔腩产品在杀菌盘中摆放整齐,入杀菌锅中杀菌。杀菌公式:121℃,10′-30′反压冷却,杀菌强度F≥6;
(10)二次包装贮存:二次包装,入-18℃以下冷库贮存;常温贮存红油兔腩产品进行保温检验:37℃恒温7天,无涨袋漏气即可常温贮存间保存;
(11)贴标签:标签上可注明:产品名称、净含量、配料表、保质期、执行标准、产地、生产许可证号、生产商、厂址、联系方式等信息,要求符合国家食品标识管理规定;
(12)装箱贮存:按要求装箱,做好标识贮存。
其中,腌制剂为浓缩香辛料汁、乳化保水剂、浓缩鸡汤组成;卤料由八角、大料、小茴香、香茅、白芷、公丁香、母丁香、山楂、陈皮、山奈、孜然、木香、香果、辛夷组成;调味料由秘制熬煮红油、食盐、生抽、谷氨酸钠、清汤、料酒组成。
实施例仅说明本发明的技术方案,而非对其进行任何限制;尽管参照前述实施例对本发明进行了详细的说明,对于本领域的普通技术人员来说,依然可以对前述实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或替换,并不使相应技术方案的本质脱离本发明所要求保护的技术方案的精神和范围。
Claims (9)
1.一种红油兔腩的制作方法,其特征在于,包括以下步骤:
(1)选取食材:分割冷却排酸的兔腩;
(2)接种辅料:清洗兔腩异物、脂肪及淤血,接种腌制剂、调味料;
(3)真空滚揉:将步骤(2)得到的兔腩加入到真空滚揉机内滚揉,真空度-0.06--0.08Mpa,温度10℃以下,滚揉时间60-80分钟,加入清汤或高汤再次滚揉3-5分钟;
(4)低温腌制嫩化:将步骤(3)得到的兔腩在0-4℃低温条件下腌制嫩化,腌制嫩化时间6-12小时;
(5)一次漂烫:在夹层锅中加入清汤、料酒、调味料烧至85-90℃,放入腌制好的兔腩漂烫2分钟;
(6)卤煮:用卤料卤制10分钟,卤水温度控制在90-92℃之间,关火浸泡15分钟;
(7)炒制拌料:将炒锅加入红油烧热,放入卤煮过的兔腩、调味料炒制拌料至均匀、色泽红亮;
(8)灭菌:杀菌公式:121℃,10′-30′反压冷却,杀菌强度F≥6。
2.根据权利要求1所述的一种红油兔腩及其制作方法,其特征在于:步骤(8)的灭菌,采用85℃杀菌15分钟,或者高温杀菌兔腩产品在杀菌盘中摆放整齐,入杀菌锅中杀菌。
3.根据权利要求1所述的一种红油兔腩及其制作方法,其特征在于:步骤(8)之前进行包装:将兔腩装入蒸煮袋中,擦净袋口,真空封口,抽空时间25秒;热合时间3.7秒,封口平整,无皱褶、漏气现象。
4.根据权利要求1所述的一种红油兔腩及其制作方法,其特征在于:步骤(8)后进行二次包装贮存。
5.根据权利要求4所述的一种红油兔腩及其制作方法,其特征在于:入-18℃以下冷库贮存;常温贮存红油兔腩产品进行保温检验:37℃恒温7天,无涨袋漏气即可常温贮存间保存,贴标签,装箱贮存。
6.根据权利要求1所述的一种红油兔腩及其制作方法,其特征在于:腌制剂为浓缩香辛料汁、乳化保水剂、浓缩鸡汤。
7.根据权利要求1所述的一种红油兔腩及其制作方法,其特征在于:卤料为八角、大料、小茴香、香茅、白芷、公丁香、母丁香、山楂、陈皮、山奈、孜然、木香、香果、辛夷。
8.根据权利要求1所述的一种红油兔腩及其制作方法,其特征在于:调味料为红油、食盐、生抽、谷氨酸钠、清汤、料酒。
9.一种权利要求1所述方法制备的红油兔腩。
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