CN107495139A - 一种发酵牛肉干及其制备方法 - Google Patents
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及食品制作领域,尤其是一种发酵牛肉干及其制备方法。本方法在牛肉干的制备过程中,先将牛肉进行发酵处理,使牛肉嫩化、提升牛肉风味、延长保质期,再用仙人掌提取液混合调味料对牛肉进行腌制,最后加料烤干,在烤干过程中加入仙人掌提取液,充分发挥了仙人掌健脾胃及抗菌的效果,使牛肉干易于消化并延长了保存时间,最终得到了一种口感柔嫩,风味独特,易于消化的发酵牛肉干。
Description
技术领域
本发明涉及食品制作领域,尤其是一种发酵牛肉干及其制备方法。
背景技术
牛肉是中国人的第二大肉类食品,仅次于猪肉,牛肉蛋白质含量高,而脂肪含量低,所以味道鲜美,受人喜爱,享有“肉中骄子”的美称。牛肉味甘、性平、入脾、健胃。中医认为:牛肉有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功效。筋骨酸软含有丰富的肌氨酸、维生素B6、维生素B12、丙氨酸、肉毒碱、蛋白质、亚油酸、锌、镁、钾、铁、钙等营养成份,这些营养成份,具有增强免疫力和促进新陈代谢的功能,特别是对体力恢复和增强体质有明显疗效。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。
我国牛肉产品的产量大,城乡市场的消费量也日益增加,但其工业化程度和商品化程度较低,增加牛肉食品的生产和消费,提高牛肉品质,改善人民生活质量乃是行业发展的战略重点。牛肉干是我国传统肉制品,因其营养丰富、风味独特、耐贮存、食用方便而深受广大消费者的青睐。
目前,大多牛肉干产品口感坚韧、硬度大、色泽灰暗,是由于在煮制及烘烤中牛肉硬化脱水所致,已无法满足现代社会的需求,通过发酵技术处理牛肉干,可以使牛肉干口感变软,可保留较多的水分而不易腐败。
发明内容
为了解决现有技术中存在的上述技术问题,本发明提供一种发酵牛肉干及其制备方法,具体是通过以下技术方案得以实现的:
一种发酵牛肉干的制备方法,包括如下步骤:
(1)取鲜牛肉,剔除肉中的脂肪、肌膜、淋巴、延着肌纤维纹理将原料肉切成块状,放入清水中浸泡30-40min,冲净血水和污水后沥干,分割成条;
(2)将分割成条的牛肉放入水中,100℃煮制10-15min,在煮制过程中及时将表面浮沫撇去;
(3)煮制结束后将牛肉捞出,沥干至无水滴出,冷却至常温,用发酵剂涂抹,室温下密闭发酵4-6h,使牛肉嫩化,并提升牛肉风味;
(4)将发酵结束后的牛肉去除,用等量的加有调味料的仙人掌提取液腌制6-8h;
(5)将腌制好的牛肉在70-80℃烘烤3-5h,至发酵牛肉干中含水量为20%-30%,烘烤过程中向牛肉表面加入仙人掌提取液,保持牛肉肉嫩多汁,并带有清香。
所述发酵剂,是0.5-10%的木糖葡萄球菌溶液。木糖葡萄球菌是优秀的肉制品发酵剂。
所述发酵剂,是40-60%的植物乳杆菌溶液。植物乳杆菌是乳酸菌的一种,有如下作用:免疫调节、抑制致病菌、降低血清胆固醇含量、预防心血管疾病、维持肠道内菌群平衡、促进营养物质吸收、缓解乳糖不耐症、抑制肿瘤细胞的形成。
所述发酵剂,是20-40%的清酒乳杆菌、藤黄微球菌、发酵乳杆菌混合活菌溶液。清酒乳杆菌、藤黄微球菌、发酵乳杆菌均有着良好的耐盐及耐亚硝酸盐的能力,适宜用于肉制品加工。
所述混合活菌溶液,其中清酒乳杆菌、藤黄微球菌、发酵乳杆菌的质量比为3:1:2。
所述仙人掌提取液,是取新鲜仙人掌,除去刺状叶,加入3-5倍量95%乙醇回流,取固体药渣,加入等量水,70-80℃加热3-5h,即得。
所述加有调味料的仙人掌提取液,是在仙人掌提取液中加入20-30%的柠檬马鞭草,4-6%的八角,6-8%的花椒,5-7%的草果,4-6%的桂皮,4-8%的高良姜,2-4%的丁香,40-50%的酱油。此调料配方为五香味。
所述加有调味料的仙人掌提取液,是在仙人掌提取液中加入20-30%的柠檬马鞭草,10-12%的辣椒,6-8%的花椒,5-7%的草果,6-8%的丁香,4-8%的食盐,3-5%的砂仁,40-50%的酱油。此调料配方味麻辣味。
所述步骤(5),仙人掌提取液的加入方法,是在烘烤过程中,每隔10min,向牛肉表面涂抹1次仙人掌提取液,使牛肉充分吸收仙人掌提取液,直至烘烤结束。
与现有技术相比,本发明创造的技术效果体现在:
本方法在牛肉干的制备过程中,先将牛肉进行发酵处理,使牛肉嫩化、提升牛肉风味、延长保质期,再用仙人掌提取液混合调味料对牛肉进行腌制,最后加料烤干,在烤干过程中加入仙人掌提取液,充分发挥了仙人掌健脾胃及抗菌的效果,使牛肉干易于消化并延长了保存时间,最终得到了一种口感柔嫩,风味独特,易于消化的发酵牛肉干。
具体实施方式
下面结合具体的实施方式来对本发明的技术方案做进一步的限定,但要求保护的范围不仅局限于所作的描述。
实施例1
一种发酵牛肉干的制备方法,包括如下步骤:
(1)取鲜牛肉,剔除肉中的脂肪、肌膜、淋巴、延着肌纤维纹理将原料肉切成块状,放入清水中浸泡35min,冲净血水和污水后沥干,分割成条;
(2)将分割成条的牛肉放入水中,100℃煮制12.5min,在煮制过程中及时将表面浮沫撇去;
(3)煮制结束后将牛肉捞出,沥干至无水滴出,冷却至常温,用5%的木糖葡萄球菌溶液涂抹,室温下密闭发酵5h,使牛肉嫩化,并提升牛肉风味;
(4)将发酵结束后的牛肉去除,用等量的加有调味料的仙人掌提取液腌制7h;
(5)将腌制好的牛肉在75℃烘烤4h,至发酵牛肉干中含水量为25%,每隔10min,向牛肉表面涂抹1次仙人掌提取液,直至烘烤结束,保持牛肉肉嫩多汁,并带有清香。
所述仙人掌提取液,是取新鲜仙人掌,除去刺状叶,加入4倍量95%乙醇回流,取固体药渣,加入等量水,75℃加热4h,即得。
所述加有调味料的仙人掌提取液,是在仙人掌提取液中加入25%的柠檬马鞭草,5%的八角,7%的花椒,6%的草果,5%的桂皮,6%的高良姜,3%的丁香,45%的酱油。
实施例2
一种发酵牛肉干的制备方法,包括如下步骤:
(1)取鲜牛肉,剔除肉中的脂肪、肌膜、淋巴、延着肌纤维纹理将原料肉切成块状,放入清水中浸泡30min,冲净血水和污水后沥干,分割成条;
(2)将分割成条的牛肉放入水中,100℃煮制10min,在煮制过程中及时将表面浮沫撇去;
(3)煮制结束后将牛肉捞出,沥干至无水滴出,冷却至常温,用0.5%的木糖葡萄球菌溶液涂抹,室温下密闭发酵4h,使牛肉嫩化,并提升牛肉风味;
(4)将发酵结束后的牛肉去除,用等量的加有调味料的仙人掌提取液腌制6h;
(5)将腌制好的牛肉在70℃烘烤3h,至发酵牛肉干中含水量为30%,每隔10min,向牛肉表面涂抹1次仙人掌提取液,直至烘烤结束,保持牛肉肉嫩多汁,并带有清香。
所述仙人掌提取液,是取新鲜仙人掌,除去刺状叶,加入3倍量95%乙醇回流,取固体药渣,加入等量水,70℃加热3h,即得。
所述加有调味料的仙人掌提取液,是在仙人掌提取液中加入20%的柠檬马鞭草,4%的八角,6%的花椒,5%的草果,4%的桂皮,4%的高良姜,2%的丁香,40%的酱油。
实施例3
一种发酵牛肉干的制备方法,包括如下步骤:
(1)取鲜牛肉,剔除肉中的脂肪、肌膜、淋巴、延着肌纤维纹理将原料肉切成块状,放入清水中浸泡40min,冲净血水和污水后沥干,分割成条;
(2)将分割成条的牛肉放入水中,100℃煮制15min,在煮制过程中及时将表面浮沫撇去;
(3)煮制结束后将牛肉捞出,沥干至无水滴出,冷却至常温,用010%的木糖葡萄球菌溶液涂抹,室温下密闭发酵6h,使牛肉嫩化,并提升牛肉风味;
(4)将发酵结束后的牛肉去除,用等量的加有调味料的仙人掌提取液腌制8h;
(5)将腌制好的牛肉在70-80℃烘烤5h,至发酵牛肉干中含水量为20%,每隔10min,向牛肉表面涂抹1次仙人掌提取液,直至烘烤结束,保持牛肉肉嫩多汁,并带有清香。
所述仙人掌提取液,是取新鲜仙人掌,除去刺状叶,加入5倍量95%乙醇回流,取固体药渣,加入等量水,80℃加热5h,即得。
所述加有调味料的仙人掌提取液,是在仙人掌提取液中加入30%的柠檬马鞭草,6%的八角,8%的花椒,7%的草果,6%的桂皮,8%的高良姜,4%的丁香,50%的酱油。
实施例4
一种发酵牛肉干的制备方法,包括如下步骤:
(1)取鲜牛肉,剔除肉中的脂肪、肌膜、淋巴、延着肌纤维纹理将原料肉切成块状,放入清水中浸泡35min,冲净血水和污水后沥干,分割成条;
(2)将分割成条的牛肉放入水中,100℃煮制12.5min,在煮制过程中及时将表面浮沫撇去;
(3)煮制结束后将牛肉捞出,沥干至无水滴出,冷却至常温,用50%的植物乳杆菌溶液涂抹,室温下密闭发酵5h,使牛肉嫩化,并提升牛肉风味;
(4)将发酵结束后的牛肉去除,用等量的加有调味料的仙人掌提取液腌制7h;
(5)将腌制好的牛肉在70-80℃烘烤4h,至发酵牛肉干中含水量为25%,每隔10min,向牛肉表面涂抹1次仙人掌提取液,直至烘烤结束,保持牛肉肉嫩多汁,并带有清香。
所述仙人掌提取液,是取新鲜仙人掌,除去刺状叶,加入4倍量95%乙醇回流,取固体药渣,加入等量水,75℃加热4h,即得。
所述加有调味料的仙人掌提取液,是在仙人掌提取液中加入25%的柠檬马鞭草,5%的八角,7%的花椒,6%的草果,5%的桂皮,6%的高良姜,3%的丁香,45%的酱油。
实施例5
一种发酵牛肉干的制备方法,包括如下步骤:
(1)取鲜牛肉,剔除肉中的脂肪、肌膜、淋巴、延着肌纤维纹理将原料肉切成块状,放入清水中浸泡35min,冲净血水和污水后沥干,分割成条;
(2)将分割成条的牛肉放入水中,100℃煮制12.5min,在煮制过程中及时将表面浮沫撇去;
(3)煮制结束后将牛肉捞出,沥干至无水滴出,冷却至常温,用30%的清酒乳杆菌、藤黄微球菌、发酵乳杆菌混合活菌溶液涂抹,室温下密闭发酵5h,使牛肉嫩化,并提升牛肉风味,所述混合活菌溶液,其中清酒乳杆菌、藤黄微球菌、发酵乳杆菌的质量比为3:1:2;
(4)将发酵结束后的牛肉去除,用等量的加有调味料的仙人掌提取液腌制7h;
(5)将腌制好的牛肉在70-80℃烘烤4h,至发酵牛肉干中含水量为25%,每隔10min,向牛肉表面涂抹1次仙人掌提取液,直至烘烤结束,保持牛肉肉嫩多汁,并带有清香。
所述仙人掌提取液,是取新鲜仙人掌,除去刺状叶,加入4倍量95%乙醇回流,取固体药渣,加入等量水,75℃加热4h,即得。
所述加有调味料的仙人掌提取液,是在仙人掌提取液中加入25%的柠檬马鞭草,5%的八角,7%的花椒,6%的草果,5%的桂皮,6%的高良姜,3%的丁香,45%的酱油。
实施例6
一种发酵牛肉干的制备方法,包括如下步骤:
(1)取鲜牛肉,剔除肉中的脂肪、肌膜、淋巴、延着肌纤维纹理将原料肉切成块状,放入清水中浸泡35min,冲净血水和污水后沥干,分割成条;
(2)将分割成条的牛肉放入水中,100℃煮制12.5min,在煮制过程中及时将表面浮沫撇去;
(3)煮制结束后将牛肉捞出,沥干至无水滴出,冷却至常温,用5%的木糖葡萄球菌溶液涂抹,室温下密闭发酵5h,使牛肉嫩化,并提升牛肉风味;
(4)将发酵结束后的牛肉去除,用等量的加有调味料的仙人掌提取液腌制7h;
(5)将腌制好的牛肉在70-80℃烘烤4h,至发酵牛肉干中含水量为25%,每隔10min,向牛肉表面涂抹1次仙人掌提取液,直至烘烤结束,保持牛肉肉嫩多汁,并带有清香。
所述仙人掌提取液,是取新鲜仙人掌,除去刺状叶,加入4倍量95%乙醇回流,取固体药渣,加入等量水,75℃加热4h,即得。
所述加有调味料的仙人掌提取液,是在仙人掌提取液中加入25%的柠檬马鞭草,11%的辣椒,7%的花椒,6%的草果,7%的丁香,6%的食盐,4%的砂仁,45%的酱油。
对实施例1-6所得的发酵牛肉干及市售普通牛肉干进行感官对比:
对比可知,本发明所得的发酵牛肉干在味道、口感、外观、香气等方面均明显优于市售发酵牛肉干。
将实施例1-6的发酵牛肉干,与市售普通牛肉干的保质期进行对比(在温度30℃、湿度90%环境中存放,直至变质)。
与市售普通牛肉干相较,本发明所得的发酵牛肉干,水分更高,但保质期反而更长,说明本发明的方法得到的牛肉干可以在不缩短保质期的情况下使牛肉干水分含量更多,保持柔嫩多汁。
最后,应当指出,以上实施例仅是本发明较有代表性的例子。显然,本发明的技术方案并不限于上述实施例,还可以有许多变形。本领域的普通技术人员能从本发明公开的内容直接导出或联想到的所有变形,均应认为是本发明的保护范围。
Claims (10)
1.一种发酵牛肉干的制备方法,其特征在于,包括如下步骤:
(1)取鲜牛肉,剔除肉中的脂肪、肌膜、淋巴、延着肌纤维纹理将原料肉切成块状,放入清水中浸泡30-40min,冲净血水和污水后沥干,分割成条;
(2)将分割成条的牛肉放入水中,100℃煮制10-15min,在煮制过程中及时将表面浮沫撇去;
(3)煮制结束后将牛肉捞出,沥干至无水滴出,冷却至常温,用发酵剂涂抹,室温下密闭发酵4-6h;
(4)将发酵结束后的牛肉去除,用等量的加有调味料的仙人掌提取液腌制6-8h;
(5)将腌制好的牛肉在70-80℃烘烤3-5h,至发酵牛肉干中含水量为20%-30%,烘烤过程中向牛肉表面加入仙人掌提取液。
2.根据权利要求1所述的发酵牛肉干制备方法,其特征在于,所述发酵剂,是0.5-10%的木糖葡萄球菌溶液。
3.根据权利要求1所述的发酵牛肉干制备方法,其特征在于,所述发酵剂,是40-60%的植物乳杆菌溶液。
4.根据权利要求1所述的发酵牛肉干制备方法,其特征在于,所述发酵剂,是20-40%的清酒乳杆菌、藤黄微球菌、发酵乳杆菌混合活菌溶液。
5.根据权利要求4所述的发酵牛肉干制备方法,其特征在于,所述混合活菌溶液,其中清酒乳杆菌、藤黄微球菌、发酵乳杆菌的质量比为3:1:2。
6.根据权利要求1所述的发酵牛肉干制备方法,其特征在于,所述仙人掌提取液,是取新鲜仙人掌,除去刺状叶,加入3-5倍量95%乙醇回流,取固体药渣,加入等量水,70-80℃加热3-5h,即得。
7.根据权利要求1所述的发酵牛肉干制备方法,其特征在于,所述加有调味料的仙人掌提取液,是在仙人掌提取液中加入20-30%的柠檬马鞭草,4-6%的八角,6-8%的花椒,5-7%的草果,4-6%的桂皮,4-8%的高良姜,2-4%的丁香,40-50%的酱油。
8.根据权利要求1所述的发酵牛肉干制备方法,其特征在于,所述加有调味料的仙人掌提取液,是在仙人掌提取液中加入20-30%的柠檬马鞭草,10-12%的辣椒,6-8%的花椒,5-7%的草果,6-8%的丁香,4-8%的食盐,3-5%的砂仁,40-50%的酱油。
9.根据权利要求1所述的发酵牛肉干制备方法,其特征在于,所述步骤(5),仙人掌提取液的加入方法,是在烘烤过程中,每隔10min,向牛肉表面涂抹1次仙人掌提取液,直至烘烤结束。
10.通过权利要求1-9任一项所述的发酵牛肉干的制备方法制备得到的发酵牛肉干。
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