CN107439964A - 一种茶香味牛腊巴的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
本发明公开了一种茶香味牛腊巴的加工方法，具体包括以下步骤：牛肉处理、配置卤料、茶汁制备、卤制、烤制、油炸、冷却、包装、成品。本发明方法加工的茶香味牛腊巴的色泽较佳，肉质干燥，更有嚼劲，茶香浓郁，口感更优，具有较高的营养价值。
Description
技术领域
本发明属于食品技术领域，具体涉及一种茶香味牛腊巴的加工方法。
背景技术
牛腊巴为广西著名的小吃特产，牛腊巴的由来源于当地人对食用牛肉独有情钟，吃法也多种多样，其中最受欢迎的是经过特殊加工制成“牛腊巴”的吃法很盛行。牛腊巴颜色红光油亮，其味香辣，越嚼越香。胃口欠佳的人，闻之也会食欲大振。牛腊巴可作菜下酒送饭，也可作休闲零食。如作赠品，可用瓶罐装好，以石灰浆纸密封，可保存数月不变质。随着人们生活水平的提高，人们对食品品质和口感的要求越来越来，传统工艺制备的牛腊巴已不能满足人们的需求。
发明内容
针对上述，本发明的目的是提供一种茶香味牛腊巴的加工方法，其在传统工艺的基础上，对其进行改进，以满足人们对牛腊巴品质和口感的需求。
本发明采取的技术方案是：
一种茶香味牛腊巴的加工方法，包括以下步骤：
(1)牛肉处理：将牛肉去除血丝，清水洗净，切成片状，用浓度为5-7％的盐水浸泡2-3h，捞出后用干净的木板拍打牛肉10-20min，然后放入微波杀菌机中处理6-8min；
(2)卤料配置：所述卤料由以下重量份原料组成：肉桂0.5-0.8份、黄栀子0.5-0.8份、山奈0.5-0.8份、丁香0.5-0.7份、花椒1-2份、高良姜0.5-1份、陈皮1-2份、草果0.3-0.5份、甘草0.3-0.5份、肉豆蔻0.5-0.7份、白芷0.1-0.3份、鲜姜2-3份、葱2-3份、大蒜0.5-1份、食盐1-2份、鸡精0.2-0.3份、生抽2-3份、料酒2-3份；
(3)茶汁制备：将选择好的绿茶放入热水中浸泡30-50min，过滤得茶汁；
(4)卤制：将除食盐、鸡精、生抽、料酒以外的其它卤料原料用纱布包裹制成料包，与牛肉一起倒入锅中，倒入茶汁煮沸后转小火保持沸腾1h，停火后再闷2-3h，停火前30分钟加入食盐、鸡精、生抽、料酒调味；
(5)烤制：将卤制好的牛肉片在木制烤杆上码好，用炭火烘干至60-70％的干度；
(6)油炸：将烤制好的牛肉片用茶油油炸3-4min；
(7)冷却：将油炸后的牛肉片及时地自然冷却至20-30℃；
(8)包装、成品：将冷却后的产品装入真空包装袋中，即得成品。
优选地，所述牛肉为牛腿肉。
优选地，步骤(1)中所述牛肉切成长7-8cm、宽1-2cm、厚0.5cm的牛肉片。
优选地，步骤(3)中所选绿茶为三江春茶。
优选地，步骤(3)中所述绿茶与热水的重量比为1:60-80。
优选地，步骤(3)中所述热水的温度范围为80-90℃。
优选地，步骤(5)中加入的牛肉片、卤料与茶汁的重量比为1：0.05-0.1：8-10。
本发明的优点是：本发明方法加工的茶香牛腊巴的色泽较佳，肉质干燥，更有嚼劲，茶香浓郁，口感更优，具有较高的营养价值。
具体实施方式
下面对本发明的较佳实施例进行详细阐述，以使本发明的优点和特征能更易于被本领域技术人员理解，从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种茶香味牛腊巴的加工方法，包括以下步骤：
(1)牛肉处理：将牛肉去除血丝，清水洗净，切成片状，用浓度为5％的盐水浸泡2h，捞出后用干净的木板拍打牛肉10min，然后放入微波杀菌机中处理6min；
(2)卤料配置：所述卤料由以下重量份原料组成：肉桂0.5份、黄栀子0.5份、山奈0.5份、丁香0.5份、花椒1份、高良姜0.5份、陈皮1份、草果0.3份、甘草0.3份、肉豆蔻0.5份、白芷0.1份、鲜姜2份、葱2份、大蒜0.5份、食盐1份、鸡精0.2份、生抽2份、料酒2份；
(3)茶汁制备：将选择好的绿茶放入热水中浸泡30min，过滤得茶汁；
(4)卤制：将除食盐、鸡精、生抽、料酒以外的其它卤料原料用纱布包裹制成料包，与牛肉一起倒入锅中，倒入茶汁煮沸后转小火保持沸腾1h，停火后再闷2h，停火前30分钟加入食盐、鸡精、生抽、料酒调味；
(5)烤制：将卤制好的牛肉片在木制烤杆上码好，用炭火烘干至60％的干度；
(6)油炸：将烤制好的牛肉片用茶油油炸3min；
(7)冷却：将油炸后的牛肉片及时地自然冷却至20℃；
(8)包装、成品：将冷却后的产品装入真空包装袋中，即得成品。
步骤(1)中所述牛肉切成长7cm、宽1cm、厚0.5cm的牛肉片。
步骤(3)中所述绿茶与热水的重量比为1:60。
步骤(3)中所述热水的温度范围为80℃。
步骤(5)中加入的牛肉片、卤料与茶汁的重量比为1：0.05：8。
实施例2
一种茶香味牛腊巴的加工方法，包括以下步骤：
(1)牛肉处理：将牛肉去除血丝，清水洗净，切成片状，用浓度为7％的盐水浸泡3h，捞出后用干净的木板拍打牛肉20min，然后放入微波杀菌机中处理8min；
(2)卤料配置：所述卤料由以下重量份原料组成：肉桂0.8份、黄栀子0.8份、山奈0.8份、丁香0.7份、花椒2份、高良姜1份、陈皮2份、草果0.5份、甘草0.5份、肉豆蔻0.7份、白芷0.3份、鲜姜3份、葱3份、大蒜1份、食盐2份、鸡精0.3份、生抽3份、料酒3份；
(3)茶汁制备：将选择好的绿茶放入热水中浸泡50min，过滤得茶汁；
(4)卤制：将除食盐、鸡精、生抽、料酒以外的其它卤料原料用纱布包裹制成料包，与牛肉一起倒入锅中，倒入茶汁煮沸后转小火保持沸腾1h，停火后再闷3h，停火前30分钟加入食盐、鸡精、生抽、料酒调味；
(5)烤制：将卤制好的牛肉片在木制烤杆上码好，用炭火烘干至70％的干度；
(6)油炸：将烤制好的牛肉片用茶油油炸4min；
(7)冷却：将油炸后的牛肉片及时地自然冷却至30℃；
(8)包装、成品：将冷却后的产品装入真空包装袋中，即得成品。
步骤(1)中所述牛肉切成长8cm、宽2cm、厚0.5cm的牛肉片。
步骤(3)中所述绿茶与热水的重量比为1:80。
步骤(3)中所述热水的温度范围为90℃。
步骤(5)中加入的牛肉片、卤料与茶汁的重量比为1：0.1：10。
Claims (7)
1.一种茶香味牛腊巴的加工方法，其特征在于包括以下步骤：
(1)牛肉处理：将牛肉去除血丝，清水洗净，切成片状，用浓度为5-7％的盐水浸泡2-3h，捞出后用干净的木板拍打牛肉10-20min，然后放入微波杀菌机中处理6-8min；
(2)卤料配置：所述卤料由以下重量份原料组成：肉桂0.5-0.8份、黄栀子0.5-0.8份、山奈0.5-0.8份、丁香0.5-0.7份、花椒1-2份、高良姜0.5-1份、陈皮1-2份、草果0.3-0.5份、甘草0.3-0.5份、肉豆蔻0.5-0.7份、白芷0.1-0.3份、鲜姜2-3份、葱2-3份、大蒜0.5-1份、食盐1-2份、鸡精0.2-0.3份、生抽2-3份、料酒2-3份；
(3)茶汁制备：将选择好的绿茶放入热水中浸泡30-50min，过滤得茶汁；
(4)卤制：将除食盐、鸡精、生抽、料酒以外的其它卤料原料用纱布包裹制成料包，与牛肉一起倒入锅中，倒入茶汁煮沸后转小火保持沸腾1h，停火后再闷2-3h，停火前30分钟加入食盐、鸡精、生抽、料酒调味；
(5)烤制：将卤制好的牛肉片在木制烤杆上码好，用炭火烘干至60-70％的干度；
(6)油炸：将烤制好的牛肉片用茶油油炸3-4min；
(7)冷却：将油炸后的牛肉片及时地自然冷却至20-30℃；
(8)包装、成品：将冷却后的产品装入真空包装袋中，即得成品。
2.根据权利要求1所述的茶香味牛腊巴的加工方法，其特征在于所述牛肉为牛腿肉。
3.根据权利要求1所述的茶香味牛腊巴的加工方法，其特征在于步骤(1)中所述牛肉切成长7-8cm、宽1-2cm、厚0.5cm的牛肉片。
4.根据权利要求1所述的茶香味牛腊巴的加工方法，其特征在于步骤(3)中所选绿茶为三江春茶。
5.根据权利要求1所述的茶香味牛腊巴的加工方法，其特征在于步骤(3)中所述绿茶与热水的重量比为1:60-80。
6.根据权利要求1所述的茶香味牛腊巴的加工方法，其特征在于步骤(3)中所述热水的温度范围为80-90℃。
7.根据权利要求1所述的茶香味牛腊巴的加工方法，其特征在于步骤(5)中加入的牛肉片、卤料与茶汁的重量比为1：0.05-0.1：8-10。
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|---|---|---|---|---|
| CN104432142A (zh) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | 麻辣牛肉干的制备方法 |
| CN106942617A (zh) * | 2017-03-10 | 2017-07-14 | 广西乐业华东投资有限公司 | 一种茶香风味牛干巴及其制作方法 |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432142A (zh) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | 麻辣牛肉干的制备方法 |
| CN106942617A (zh) * | 2017-03-10 | 2017-07-14 | 广西乐业华东投资有限公司 | 一种茶香风味牛干巴及其制作方法 |
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