CN107279768A - 一种香卤牛肉的加工方法 - Google Patents
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Abstract
本发明公开了一种香卤牛肉的加工方法,其包括牛肉的处理、芹菜的调制、调配、真空包装、杀菌、入库工序。本发明采用优质牛肉和芹菜为原料,辅加多种天然香辛料,分别卤制,然后在调料,混合,再经高温灭菌、真空包装的特定工艺精制而成,本加工工艺制成的豆香卤牛肉,最大限度地保留了牛肉和芹菜的营养成分,芹菜和牛肉相互配合,不仅具有保健食疗作用,而且在牛肉中添加入芹菜的清香,牛肉的温性与芹菜的功效相辅相成,使得本发明产品成为一种具有健脾养胃、强骨壮精的功效的食品。本发明的香卤牛肉,营养丰富,肉质软嫩熟烂、气香浓郁、咸淡适宜,风味独特。
Description
技术领域
本发明涉及一种香卤牛肉的加工方法。
背景技术
牛肉含有丰富的蛋白质,氨基酸组成比猪肉更接近人体需要,能提高机体抗病能力,对生长发育及手术后、病后调养的人在补充失血和修复组织等方面特别适宜。寒冬食牛肉,有暖胃作用,为寒冬补益佳品。中医认为:牛肉有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功能。适用于中气下陷、气短体虚,筋骨酸软和贫血久病及面黄目眩之人食用。
芹菜性凉,味甘辛,无毒;入肝,胆,心包经。主治清热除烦,平肝。主治高血压,头痛,头晕,暴热烦渴,黄疸,水肿,小便热涩不利,妇女月经不调,赤白带下.瘰疬.痄腮等病症。芹菜性凉质滑,故脾胃虚寒,肠滑不固者食之宜慎。它有大量的胶质性碳酸钙,易被人体吸收,可补充双腿所需钙质,还能预防下半身浮肿。
牛肉是我国餐桌上的常见食品,因其温热的性质而深受人们的喜爱,尤其在较为寒冷的北方地区。在现有的市场上,缺乏一些具有保健性能的牛肉产品,因此开发出更多的牛肉制品,能够充分满足市场需求,给广大消费者更多的选择。
发明内容
本发明要解决的技术问题是克服现有技术的缺陷,提供一种香卤牛肉的加工方法。
为了解决上述技术问题,本发明提供了如下的技术方案:
本发明公开了一种香卤牛肉的加工方法,其包括牛肉的处理、芹菜的调制、调配、真空包装、杀菌、入库工序,具体步骤如下:
A、牛肉的处理
(1)修整处理
取新鲜或冷冻的检验合格的原料牛肉,直接清洗或解冻后清洗干净,修去表面及内部脂肪,淋巴、血管、淤血及污物,切成12cm×5cm的块状,再用清水漂洗至无血水析出为止,沥干待用;
(2)中温腌制
将清洗沥干的牛肉放入容器中,加入:牛肉5000—10000份,食盐100—200份,酱油250—500份,白糖50—100份,白酒15—30份,味精10—20份,生姜25—50份,桂皮20—40份,小茴香10—20份,陈皮10—20份,丁香5—10份,草果10—20份,山奈15—30份,花椒7.5—15份,香草10—20份,添加时采用逐层腌制,一层肉一层腌制料的均匀撒入,在55~65℃下腌制8-12小时;
(3)调制、去腥
将腌制好的牛肉用清水冲洗干净,拌入牛肉重量0.1-0.3%的木瓜蛋白酶,拌匀后静置10-15分钟,然后放入沸水中煮10-20min,当肉表面无血丝即可出锅,捞出通风冷却,每锅都要换水,预煮过程中要不断去除预煮水表面的浮沫;
(4)卤制:
a、将步骤(3)冷却好的牛肉放入卤锅内,加入预先配制好的卤料包,加清水至完全淹没牛肉,再加入牛肉重量的1-3%的料酒,0.1-0.2%的香叶、先大火烧沸,然后文火使卤汤保持沸腾,适时添水保持卤汤覆盖牛肉,控制温度在90—110℃,卤制时间40—50分钟,每间隔7-9分钟翻动一次肉块,卤制过程中要撇去浮在卤汤表面的浮油,所述的卤料包由下列组分制成,所述香料包括如下重量份的组分:桂皮8-10份,香叶10-14份,香草4-6份,甘草4-6份,白芷5-7份,草果5-7份,排草5-7份,干辣椒3-7份,山楂2-4份,筚拨4-6份,香茅草3-5份,橘皮2-4份,山奈3-5份,千里香2-4份,八角3-5份,茴香3-5份,丁香10-14份,白蔻3-6份,香菇6-10份;调味料包括如下重量份的组分:川盐35-45份,冰糖26-36份,老姜45-55份,大葱32-42份,料酒11-21份,孜然5-9份;
b、卤制好的牛肉迅速出锅,摆放在干净的台案上自然冷却至室温;
c、切片:将冷却后的肉块,用自动切片机或切丁机将肉切成5×3×0.8cm的片状肉片或0.8×0.8×0.8cm的丁状肉丁;
(5)烘制:将切好的肉片或肉丁放入底部铺有荷叶和橙皮的不锈钢盘子里,再将盘子放入烘箱,在150-200℃的温度下,烘烤30-50分钟;
B、芹菜的调制
挑选优质芹菜,清洗干净,放入锅中加水调制,至芹菜完全变烂,调制过程中每隔五分钟加入陈醋2克;
C、调配
(1)当芹菜完全冷却后拌入芹菜重量4-6%的自制调味油,0.1-0.3%的咖喱粉、2-4%的调味料,充分拌匀;
(2)将卤制好的牛肉片或牛肉丁和调配好的芹菜一起搅拌后装入袋中,要求,牛肉和芹菜重量比为1~1的比例;
(3)包装好的香卤牛肉真空袋装品,再进行高温蒸汽灭菌,要求蒸汽温度在130℃以上的条件下,恒温杀菌6-10分钟;
(4)灭菌后的香卤牛肉真空袋装品,送入保温间进行保温处理2-3小时;
(5)将保温结束的真空包装产品,擦去水分,检验、将合格品按要求装箱,入库,即可。
本发明所达到的有益效果是:
本发明采用优质牛肉和芹菜为原料,辅加多种天然香辛料,分别卤制,然后在调料,混合,再经高温灭菌、真空包装的特定工艺精制而成,本加工工艺制成的豆香卤牛肉,最大限度地保留了牛肉和芹菜的营养成分,芹菜和牛肉相互配合,不仅具有保健食疗作用,而且在牛肉中添加入芹菜的清香,牛肉的温性与芹菜的功效相辅相成,使得本发明产品成为一种具有健脾养胃、强骨壮精的功效的食品。本发明的香卤牛肉,营养丰富,肉质软嫩熟烂、气香浓郁、咸淡适宜,风味独特。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
本发明公开了一种香卤牛肉的加工方法,其包括牛肉的处理、芹菜的调制、调配、真空包装、杀菌、入库工序,具体步骤如下:
A、牛肉的处理
(1)修整处理
取新鲜或冷冻的检验合格的原料牛肉,直接清洗或解冻后清洗干净,修去表面及内部脂肪,淋巴、血管、淤血及污物,切成12cm×5cm的块状,再用清水漂洗至无血水析出为止,沥干待用;
(2)中温腌制
将清洗沥干的牛肉放入容器中,加入:牛肉5000—10000份,食盐100—200份,酱油250—500份,白糖50—100份,白酒15—30份,味精10—20份,生姜25—50份,桂皮20—40份,小茴香10—20份,陈皮10—20份,丁香5—10份,草果10—20份,山奈15—30份,花椒7.5—15份,香草10—20份,添加时采用逐层腌制,一层肉一层腌制料的均匀撒入,在55~65℃下腌制8-12小时;
(3)调制、去腥
将腌制好的牛肉用清水冲洗干净,拌入牛肉重量0.1-0.3%的木瓜蛋白酶,拌匀后静置10-15分钟,然后放入沸水中煮10-20min,当肉表面无血丝即可出锅,捞出通风冷却,每锅都要换水,预煮过程中要不断去除预煮水表面的浮沫;
(4)卤制:
a、将步骤(3)冷却好的牛肉放入卤锅内,加入预先配制好的卤料包,加清水至完全淹没牛肉,再加入牛肉重量的1-3%的料酒,0.1-0.2%的香叶、先大火烧沸,然后文火使卤汤保持沸腾,适时添水保持卤汤覆盖牛肉,控制温度在90—110℃,卤制时间40—50分钟,每间隔7-9分钟翻动一次肉块,卤制过程中要撇去浮在卤汤表面的浮油,所述的卤料包由下列组分制成,所述香料包括如下重量份的组分:桂皮8-10份,香叶10-14份,香草4-6份,甘草4-6份,白芷5-7份,草果5-7份,排草5-7份,干辣椒3-7份,山楂2-4份,筚拨4-6份,香茅草3-5份,橘皮2-4份,山奈3-5份,千里香2-4份,八角3-5份,茴香3-5份,丁香10-14份,白蔻3-6份,香菇6-10份;调味料包括如下重量份的组分:川盐35-45份,冰糖26-36份,老姜45-55份,大葱32-42份,料酒11-21份,孜然5-9份;
b、卤制好的牛肉迅速出锅,摆放在干净的台案上自然冷却至室温;
c、切片:将冷却后的肉块,用自动切片机或切丁机将肉切成5×3×0.8cm的片状肉片或0.8×0.8×0.8cm的丁状肉丁;
(5)烘制:将切好的肉片或肉丁放入底部铺有荷叶和橙皮的不锈钢盘子里,再将盘子放入烘箱,在150-200℃的温度下,烘烤30-50分钟;
B、芹菜的调制
挑选优质芹菜,清洗干净,放入锅中加水调制,至芹菜完全变烂,调制过程中每隔五分钟加入陈醋2克;
C、调配
(1)当芹菜完全冷却后拌入芹菜重量4-6%的自制调味油,0.1-0.3%的咖喱粉、2-4%的调味料,充分拌匀;
(2)将卤制好的牛肉片或牛肉丁和调配好的芹菜一起搅拌后装入袋中,要求,牛肉和芹菜重量比为1~1的比例;
(3)包装好的香卤牛肉真空袋装品,再进行高温蒸汽灭菌,要求蒸汽温度在130℃以上的条件下,恒温杀菌6-10分钟;
(4)灭菌后的香卤牛肉真空袋装品,送入保温间进行保温处理2-3小时;
(5)将保温结束的真空包装产品,擦去水分,检验、将合格品按要求装箱,入库,即可。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各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。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (1)
1.一种香卤牛肉的加工方法,其特征在于,包括牛肉的处理、芹菜的调制、调配、真空包装、杀菌、入库工序,具体步骤如下:
A、牛肉的处理
(1)修整处理
取新鲜或冷冻的检验合格的原料牛肉,直接清洗或解冻后清洗干净,修去表面及内部脂肪,淋巴、血管、淤血及污物,切成12cm×5cm的块状,再用清水漂洗至无血水析出为止,沥干待用;
(2)中温腌制
将清洗沥干的牛肉放入容器中,加入:牛肉5000—10000份,食盐100—200份,酱油250—500份,白糖50—100份,白酒15—30份,味精10—20份,生姜25—50份,桂皮20—40份,小茴香10—20份,陈皮10—20份,丁香5—10份,草果10—20份,山奈15—30份,花椒7.5—15份,香草10—20份,添加时采用逐层腌制,一层肉一层腌制料的均匀撒入,在55~65℃下腌制8-12小时;
(3)调制、去腥
将腌制好的牛肉用清水冲洗干净,拌入牛肉重量0.1-0.3%的木瓜蛋白酶,拌匀后静置10-15分钟,然后放入沸水中煮10-20min,当肉表面无血丝即可出锅,捞出通风冷却,每锅都要换水,预煮过程中要不断去除预煮水表面的浮沫;
(4)卤制:
a、将步骤(3)冷却好的牛肉放入卤锅内,加入预先配制好的卤料包,加清水至完全淹没牛肉,再加入牛肉重量的1-3%的料酒,0.1-0.2%的香叶、先大火烧沸,然后文火使卤汤保持沸腾,适时添水保持卤汤覆盖牛肉,控制温度在90—110℃,卤制时间40—50分钟,每间隔7-9分钟翻动一次肉块,卤制过程中要撇去浮在卤汤表面的浮油,所述的卤料包由下列组分制成,所述香料包括如下重量份的组分:桂皮8-10份,香叶10-14份,香草4-6份,甘草4-6份,白芷5-7份,草果5-7份,排草5-7份,干辣椒3-7份,山楂2-4份,筚拨4-6份,香茅草3-5份,橘皮2-4份,山奈3-5份,千里香2-4份,八角3-5份,茴香3-5份,丁香10-14份,白蔻3-6份,香菇6-10份;调味料包括如下重量份的组分:川盐35-45份,冰糖26-36份,老姜45-55份,大葱32-42份,料酒11-21份,孜然5-9份;
b、卤制好的牛肉迅速出锅,摆放在干净的台案上自然冷却至室温;
c、切片:将冷却后的肉块,用自动切片机或切丁机将肉切成5×3×0.8cm的片状肉片或0.8×0.8×0.8cm的丁状肉丁;
(5)烘制:将切好的肉片或肉丁放入底部铺有荷叶和橙皮的不锈钢盘子里,再将盘子放入烘箱,在150-200℃的温度下,烘烤30-50分钟;
B、芹菜的调制
挑选优质芹菜,清洗干净,放入锅中加水调制,至芹菜完全变烂,调制过程中每隔五分钟加入陈醋2克;
C、调配
(1)当芹菜完全冷却后拌入芹菜重量4-6%的自制调味油,0.1-0.3%的咖喱粉、2-4%的调味料,充分拌匀;
(2)将卤制好的牛肉片或牛肉丁和调配好的芹菜一起搅拌后装入袋中,要求,牛肉和芹菜重量比为1~1的比例;
(3)包装好的香卤牛肉真空袋装品,再进行高温蒸汽灭菌,要求蒸汽温度在130℃以上的条件下,恒温杀菌6-10分钟;
(4)灭菌后的香卤牛肉真空袋装品,送入保温间进行保温处理2-3小时;
(5)将保温结束的真空包装产品,擦去水分,检验、将合格品按要求装箱,入库,即可。
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CN108041419A (zh) * | 2017-12-22 | 2018-05-18 | 安徽光正食品有限公司 | 一种泡椒牛肚丝的加工方法 |
CN109315706A (zh) * | 2018-10-08 | 2019-02-12 | 阜阳市尚源食品有限公司 | 一种健胃去火卤牛肉的卤制方法 |
CN110651962A (zh) * | 2019-10-29 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | 一种牛肉末的加工工艺 |
CN111903928A (zh) * | 2020-07-28 | 2020-11-10 | 山西贤美食业有限公司 | 一种功能牛肉加工工艺及其设备 |
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CN103005481A (zh) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | 一种豆香卤猪肉的加工方法及其豆香卤猪肉 |
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CN108041419A (zh) * | 2017-12-22 | 2018-05-18 | 安徽光正食品有限公司 | 一种泡椒牛肚丝的加工方法 |
CN109315706A (zh) * | 2018-10-08 | 2019-02-12 | 阜阳市尚源食品有限公司 | 一种健胃去火卤牛肉的卤制方法 |
CN110651962A (zh) * | 2019-10-29 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | 一种牛肉末的加工工艺 |
CN111903928A (zh) * | 2020-07-28 | 2020-11-10 | 山西贤美食业有限公司 | 一种功能牛肉加工工艺及其设备 |
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