CN107212294A - 一种清水牛腱的制备方法 - Google Patents
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种清水牛腱的制备方法,主要包括如下步骤:步骤S1,牛腱肉预处理,步骤S2,打沫处理,步骤S3,浸泡处理,步骤S4,热煮处理,步骤S5,常温冷却,步骤S6,热封包装,步骤S7,冷冻储藏。本发明采用胡萝卜汁、芹菜汁和香菜汁作为果蔬汁去浸泡牛腱肉,为人体内部排毒,有助于人体健康;不但如此,还采用配制沫料使得牛腱肉更加嫩,并且才用调味剂使得牛腱肉更加鲜嫩,此外,由于通过薄荷叶和竹叶,使得牛腱肉富有清香。
Description
技术领域
本发明涉及食品加工技术领域,特别涉及一种清水牛腱的制备方法。
背景技术
目前,采用牛腱肉菜肴越来越普遍,牛腱肉富有较高的蛋白,是一种对人体有益的食物。
其中牛腱肉的蒸煮方法最为普及,一般其制作方法为:1、腱子、牛肋条、牛腩用水浸泡4~6小时,泡出血水,然后用板刷刷洗1次,再用清凉水过4次,再彻底洗净,切成大块;2、砂锅内放入老汤一大碗,倒入水,水量为炖牛肉所需的量;3、水再次沸腾后,捞出浮沫,转微火煨煮,使香味慢慢渗入肉中,煨煮时,边煮边兑老汤,翻动几次,使肉块熟烂一致;炖到用筷子轻松插入牛肉中即可,关火后牛肉仍在锅中;4、炒锅中放入少油,7成热下甜面酱50克滑开,然后到入煮好的牛肉中,晾凉后放入冰箱冷藏一夜;5、酱牛肉的蘸料:油炸辣椒、蒜、醋、味极鲜酱油、香油、鸡精调制。
虽然上述技术方案能够制得牛腱肉,但是牛腱肉没有采取前处理,腥味较大,前期未能除去,容易溶入在锅内,影响牛腱肉的口味;同时储存时间较短。
发明内容
针对现有技术存在的不足,本发明提供了一种清水牛腱的制备方法,制得的牛腱肉具有鲜嫩的特点,而且保质期较长。
为实现上述目的,本发明提供了如下技术方案:一种清水牛腱的制备方法,主要包括如下步骤:
步骤S1,牛腱肉预处理:选用新鲜的牛腱肉,清洗干净后,取出,沥干;
步骤S2,打沫处理:向搅拌容器投入配制沫料,再将步骤S1的牛腱肉投入到搅拌容器中,搅拌使得牛腱肉表面均匀打沫有配制沫料,然后取出进行切片;
步骤S3,浸泡处理:向不锈钢桶内倒入果蔬汁,然后将步骤S2中的牛腱肉投入到不锈钢桶内浸泡处理1.8-2.3h;
步骤S4,热煮处理:将步骤S3中的牛腱肉放入到锅内使用清水煮18-23min,煮完后放入调味剂;
步骤S5,常温冷却:将步骤S4中煮完的牛腱肉静置冷却;
步骤S6,热封包装:将步骤S5冷却得到牛腱肉装入包装袋并对包装袋进行热封得到产品;
步骤S7,冷冻储藏:将步骤S6中处理完的产品放入冷冻室内进行储藏。
通过上述技术方案,步骤S1用于去除牛腱肉表面的脏物;步骤S2中的配制沫料具有植物蛋白酶能够使得牛腱肉的蛋白质迅速分解,配制沫料中的碱性物质,破坏肌肉纤维组织,使水分吏多的渗入肉内,补偿因加热引起的失水变老,因此提高了牛腱肉的口感;步骤S3中,果蔬汁富含抗氧化物,对牛腱肉具有防腐保鲜的作用;而且果蔬汁富钙、磷、钾、镁等矿物质,有效为人体补充维生素以及钙、磷、钾、镁等矿物质,可以调整人体功能协调,增强细胞活力以及肠胃功能,促进消化液分泌、消除疲劳;步骤S4中先热煮后,再放入调味剂,而不将调味剂一并热煮,主要能够避免调味剂在高温下分解,实现保证调味剂的质量,而且调味剂分解后容易产生有害物质,因此另一角度也保护人体健康。
本发明进一步的,所述果蔬汁包括胡萝卜汁、芹菜汁和香菜汁。
通过上述技术方案,胡萝卜汁经过胡萝卜榨汁而得,其含有多种维生素且富含铁元素、蛋白质和氨基酸;而芹菜汁也富含多种维生素和铁元素,利用铁元素的还原性能够使得牛腱肉具有一定的抗氧化性,而香菜汁具有浓郁的香味,满足喜爱香菜的人群,同时香菜汁是一种较佳的排毒食物,人体食用后能够清洗人体的肾脏,使得肾脏累积的毒液经尿液被排出。
本发明进一步的,以重量份的组分计,所述胡萝卜汁、芹菜汁和香菜汁的比值为2:2:1。
通过上述技术方案,在此比例下,香菜汁并没有较浓郁的香味,以造成对人产生刺激感觉,对于厌恶香菜的人群,也能够接受,从而能够扩大适宜食用的人群。
本发明进一步的,所述配制沫料包括面粉、甘草和小茴香。
通过上述技术方案,主要目的是去除牛腱肉表面的腥味。
本发明进一步的,于步骤S4中,向浸泡好的牛腱肉中投入鸡蛋壳碎片混匀,然后放入到纱布中包裹,再在外层包裹薄荷叶与竹叶。
通过上述技术方案,薄荷叶使得牛腱肉具有清凉风味,同时能够去除牛腱肉的腥味,在食用时不具有恶心感;而竹叶包裹在牛腱肉外部使得牛腱肉在热煮过程中不容易胀开,保持牛腱肉的原型;将牛腱肉通过纱布包裹为了避免牛腱肉散开,而蛋壳主要为了能够将牛腱肉之间相互隔开,使得牛腱肉更加入味,不但如此,由于蛋壳碎片之间具有纹理缝隙,汤汁能够从纹理缝隙中浸入牛腱肉内,克服了因为被纱布包裹而造成汤汁难以浸入,而牛腱肉被蛋壳碎片覆盖的部位汤汁难以浸入,这就能够保持清淡的口味,一方面在色泽上呈龟壳状,因此色泽不均一,进而富有美感;另一方面,在同一片牛腱肉上具有清淡两种味道,使得食用者在食用过程中,牛腱肉的味道能够有起伏。
本发明进一步的,于所述步骤S3中,在浸泡过程中对果蔬汁进行紫外灯光照射处理。
通过上述技术方案,紫外灯光照射果蔬汁以及牛腱肉,通过紫外线光杀灭果蔬汁内的细菌,提高了食用牛腱肉的安全性。
本发明进一步的,所述牛腱肉为金钱腱。
通过上述技术方案,金钱腱即为牛前腱,是牛小腿中修长而带筋的肉,其为肉里包筋,筋内有肉,筋肉互相纵横交错下仍层次分明,肉质爽口甘香。
综上所述,本发明具有如下效果:
(1)通过紫外灯光线对果蔬汁进行杀菌,提高了食用的安全性,而又采用胡萝卜汁、芹菜汁和香菜汁作为果蔬汁去浸泡牛腱肉,为人体内部排毒,有助于人体健康;
(2)通过采用配制沫料使得牛腱肉更加嫩,并且才用调味剂使得牛腱肉更加鲜嫩,此外,由于通过薄荷叶和竹叶,使得牛腱肉富有清香。
附图说明:
图1为本发明的流程示意图。
具体实施方式
以下通过制定9个实施例进行施工比较,
参见图1,实施例1-6,一种清水牛腱的制备方法,包括如下步骤:
步骤S1,牛腱肉预处理:选用新鲜的牛腱肉(此处优选采用金钱腱),清洗干净后,取出,沥干;
步骤S2,打沫处理:向搅拌容器投入配制沫料,再将步骤S1的牛腱肉投入到搅拌容器中,搅拌使得牛腱肉表面均匀打沫有配制沫料,然后取出进行切片;
步骤S3,浸泡处理:向不锈钢桶内倒入果蔬汁,然后将步骤S2中的牛腱肉投入到不锈钢桶内浸泡处理2h;
步骤S4,热煮处理:将步骤S3中的牛腱肉放入到锅内使用清水煮20min,煮完后放入调味剂;
步骤S5,常温冷却,将步骤S4中煮完的牛腱肉静置冷却;
步骤S6,热封包装,将步骤S5冷却得到牛腱肉装入包装袋并对包装袋进行热封得到产品;
步骤S7,冷冻储藏,将步骤S6中处理完的产品放入冷冻室内进行储藏。
其中实施例1-6中配制沫料和果蔬汁如表1所示:
表1实施例1-6的所用制备材料的组分及其重量份
实施例7,一种清水牛腱的制备方法,与实施例6的不同之处在于,于步骤S4中,向浸泡好的牛腱肉放入到纱布中包裹,再在外层包裹薄荷叶与竹叶。
实施例8,一种清水牛腱的制备方法,与实施例6的不同之处在于,于步骤S4中,向浸泡好的牛腱肉中投入鸡蛋壳碎片混匀,然后放入到纱布中包裹,再在外层包裹薄荷叶与竹叶。
实施例9,一种清水牛腱的制备方法,与实施例8的不同之处在于,于所述步骤S3中,在浸泡过程中对果蔬汁进行紫外灯光照射处理。
牛腱肉口感色泽表征:取出实施例1-9的牛腱肉各5块,观察其表面的纹路并记录于表2中,然后招集45人,每组5人共9组,分别对实施例1-9的牛腱肉品试吃用。通过每组食用者对牛腱肉的评价记录牛腱肉的口感。结果在表2中示出。
牛腱肉抗败坏性表征:取出实施例1-9的牛腱肉各3块,切去1cm*1cm*1cm分别放置在培养皿中进行,自然状态下7天后采食品微生物检测GB4789-2010进行菌落总数测定。结果在表2中示出。
表2食用者对实施组的口感评价以及实施组的菌落数
以上所述仅是本发明的优选实施方式,本发明的保护范围并不仅局限于上述实施例,凡属于本发明思路下的技术方案均属于本发明的保护范围。应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理前提下的若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (7)
1.一种清水牛腱的制备方法,其特征在于,主要包括如下步骤:
步骤S1,牛腱肉预处理:选用新鲜的牛腱肉,清洗干净后,取出,沥干;
步骤S2,打沫处理:向搅拌容器投入配制沫料,再将步骤S1的牛腱肉投入到搅拌容器中,搅拌使得牛腱肉表面均匀打沫有配制沫料,然后取出进行切片;
步骤S3,浸泡处理:向不锈钢桶内倒入果蔬汁,然后将步骤S2中的牛腱肉投入到不锈钢桶内浸泡处理1.8-2.3h;
步骤S4,热煮处理:将步骤S3中的牛腱肉放入到锅内使用清水煮18-23min ,煮完后放入调味剂;
步骤S5,常温冷却:将步骤S4中煮完的牛腱肉静置冷却;
步骤S6,热封包装:将步骤S5冷却得到牛腱肉装入包装袋并对包装袋进行热封得到产品;
步骤S7,冷冻储藏:将步骤S6中处理完的产品放入冷冻室内进行储藏。
2.根据权利要求1所述的一种清水牛腱的制备方法,其特征在于,所述果蔬汁包括胡萝卜汁、芹菜汁和香菜汁。
3.根据权利要求2所述的一种清水牛腱的制备方法,其特征在于,以重量份的组分计,所述胡萝卜汁、芹菜汁和香菜汁的比值为2:2:1。
4.根据权利要求3所述的一种清水牛腱的制备方法,其特征在于,所述配制沫料包括面粉、甘草和小茴香。
5.根据权利要求1所述的一种清水牛腱的制备方法,其特征在于,于步骤S4中,向浸泡好的牛腱肉中投入鸡蛋壳碎片混匀,然后放入到纱布中包裹,再在外层包裹薄荷叶与竹叶。
6.根据权利要求1所述的一种清水牛腱的制备方法,其特征在于,于所述步骤S3中,在浸泡过程中对果蔬汁进行紫外灯光照射处理。
7.根据权利要求6所述的一种清水牛腱的制备方法,其特征在于,所述牛腱肉为金钱腱。
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