CN107647297A - 一种补气去湿甜辣烘烤牛肉薄片的制备方法 - Google Patents
一种补气去湿甜辣烘烤牛肉薄片的制备方法 Download PDFInfo
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Abstract
本发明公开了一种补气去湿甜辣烘烤牛肉薄片的制备方法，将红豆、山药、薏米粉碎炒熟后，加入枸杞打成的浆，搅拌后加入麻辣酱，加热后将牛肉进行仔细处理划口后，加入所得的甜辣调料中进行焖煮，之后将牛肉进行切片后，将剩余的汤料与魔芋粉、水混合制备成魔芋粉糊，使得魔芋粉糊均匀的附着在牛肉薄片表面后，进行低温烘烤后，灭菌包装后既得。本发明制备的牛肉薄片具有补气去湿与降压降脂的作用，且保存稳定，延长保质期。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种补气去湿甜辣烘烤牛肉薄片的制备方法。
背景技术
牛肉含有丰富的蛋白质，其氨基酸的组成和存在方式，比猪肉更接近于人体需要，牛肉中大量的亮氨酸、异亮氨酸和缬氨酸等，能帮助人体产生热量，给肌肉提供能量，促进身体组织修复，牛肉是增加肌力，保持活力的最佳肉类食物，同时，牛肉中还富含维生素B6、B12，以及铁、锌、镁等多种有益成份，多吃牛肉，可以暖胃御寒，强健筋骨，提高身体的抗病能力。
红豆薏米都是排毒圣品，赤小豆味甘、酸，性平、无毒。含淀粉、脂肪油、蛋白质、维生素（A、B、C）、植物皂素和铝。铜等矿物质。有利水消肿、解毒排脓、清热去湿。薏米和红豆能增强肾功能，并有清热利尿作用，因此对浮肿病人也有疗效;经现代药理研究证明，薏米有防癌的作用，其抗癌的有效成分中包括硒元素，能有效抑制癌细胞的增殖，可用于胃癌、子宫颈癌的辅助治疗。薏米红豆有高纤维低脂肪的特点，具有良好的润肠通便、降血压、降血脂、调解血糖、解毒抗癌、预防结石、健美减肥的作用。薏米是常用的中药.又是普遍、常吃的食物，性味甘淡微寒，有利水消肿、健脾去湿、舒筋除痹、清热排脓等功效，为常用的利水渗湿药。
发明内容
本发明提供一种补气去湿甜辣烘烤牛肉薄片的制备方法，本发明制备的牛肉薄片具有补气去湿与降压降脂的作用，且保存稳定，延长保质期。
本发明是通过以下技术方案实现的：
一种补气去湿甜辣烘烤牛肉薄片的制备方法，其特征在于，包括以下步骤：
（1）补气去湿甜辣调料的制备
将5-10重量份红豆、2-5重量份山药、5-10重量份薏米粉碎成50-60目大小的粉末后进行炒熟后，同时将5-10重量份的枸杞打成浆，将炒熟的粉末加入枸杞浆液中充分搅拌后加入5-15重量份麻辣酱，加热80-110℃5-15分钟后取出，待用；
（2）牛肉处理与焖煮
将20-35重量份牛肉剔除大块的筋膜，并将牛肉切割成大块状，将修割后牛肉，洗净，晾干，使用刀具在牛肉表面划出多个切口后放入夹层锅中，沸水煮制60-80分钟，其间适当翻动，沥干水分，放入步骤（1）所得物中进行小火焖煮30-60分钟，放凉后，待用；
（3）牛肉切片与魔芋粉糊的制备
将步骤（2）所得的牛肉取出，牛肉切成后厚度均匀的薄片，汤料备用，将10-15重量份魔芋粉加入适量的水搅拌成均匀，打成魔芋粉糊后，将步骤（2）所得的汤料加入魔芋粉糊中搅拌均匀后，将牛肉薄片放于魔芋粉糊中，使得牛肉薄片表面均匀的附着魔芋粉糊，待用；
（4）牛肉薄片的后处理
将步骤（3）所得附着魔芋粉糊的牛肉薄片推进烤箱内进行烘烤，在50-80℃下恒温烘烤2-3小时，翻转薄片后进行烘烤2-3小时，将肉片进行微波干燥5-10分钟后，灭菌后无菌真空包装既得所得补气去湿甜辣烘烤牛肉薄片。
所述的炒熟为在温度均为80-110℃，翻炒时间均为5-15分钟至有微微香气散出既停止。
所述的灭菌采用200-400MPa超高压灭菌15-20分钟或置于高压杀菌锅中在120-125℃杀菌30-40分钟。
本发明的优点是：
本发明将红豆、山药、薏米粉碎炒熟后，加入枸杞打成的浆，搅拌后加入麻辣酱，加热后将牛肉进行仔细处理划口后，加入所得的甜辣调料中进行焖煮，之后将牛肉进行切片后，将剩余的汤料与魔芋粉、水混合制备成魔芋粉糊，使得魔芋粉糊均匀的附着在牛肉薄片表面后，进行低温烘烤后，灭菌包装后既得。本发明将红豆、山药、薏米通过粉碎，保留其中的营养成分，炒制后产生香气，使得淀粉糊化，可防止在后续处理时结块，加入枸杞提高调料的甜度与营养，使得后续制备的牛肉薄片味道丰富，牛肉处理后冲去血水及杂物，去腥效果好，又通过刀具在牛肉表面划出多个切口，焖煮后使得牛肉更加入味，制备的魔芋粉糊具备调料的风味，魔芋粉涂覆牛肉表面形成保护层，使得牛肉纤维进行连接，使得成品的形状不易被破坏，同时可有效提高牛肉制品的保存稳定性，延长保质期。本发明制备的牛肉薄片具有补气去湿与降压降脂的作用，且保存稳定，延长保质期。
具体实施方式
一种补气去湿甜辣烘烤牛肉薄片的制备方法，其特征在于，包括以下步骤：
（1）补气去湿甜辣调料的制备
将8重量份红豆、3重量份山药、8重量份薏米粉碎成50-60目大小的粉末后进行炒熟后，同时将8重量份的枸杞打成浆，将炒熟的粉末加入枸杞浆液中充分搅拌后加入10重量份麻辣酱，加热90℃10分钟后取出，待用；
（2）牛肉处理与焖煮
将30重量份牛肉剔除大块的筋膜，并将牛肉切割成大块状，将修割后牛肉，洗净，晾干，使用刀具在牛肉表面划出多个切口后放入夹层锅中，沸水煮制70分钟，其间适当翻动，沥干水分，放入步骤（1）所得物中进行小火焖煮35分钟，放凉后，待用；
（3）牛肉切片与魔芋粉糊的制备
将步骤（2）所得的牛肉取出，牛肉切成后厚度均匀的薄片，汤料备用，将12重量份魔芋粉加入适量的水搅拌成均匀，打成魔芋粉糊后，将步骤（2）所得的汤料加入魔芋粉糊中搅拌均匀后，将牛肉薄片放于魔芋粉糊中，使得牛肉薄片表面均匀的附着魔芋粉糊，待用；
（4）牛肉薄片的后处理
将步骤（3）所得附着魔芋粉糊的牛肉薄片推进烤箱内进行烘烤，在70℃下恒温烘烤2.5小时，翻转薄片后进行烘烤2.5小时，将肉片进行微波干燥8分钟后，灭菌后无菌真空包装既得所得补气去湿甜辣烘烤牛肉薄片。
所述的炒熟为在温度均为90℃，翻炒时间均为10分钟至有微微香气散出既停止。
所述的灭菌采用300MPa超高压灭菌18分钟或置于高压杀菌锅中在121℃杀菌35分钟。
Claims (3)
1.一种补气去湿甜辣烘烤牛肉薄片的制备方法，其特征在于，包括以下步骤：
（1）补气去湿甜辣调料的制备
将5-10重量份红豆、2-5重量份山药、5-10重量份薏米粉碎成50-60目大小的粉末后进行炒熟后，同时将5-10重量份的枸杞打成浆，将炒熟的粉末加入枸杞浆液中充分搅拌后加入5-15重量份麻辣酱，加热80-110℃5-15分钟后取出，待用；
(2)牛肉处理与焖煮
将20-35重量份牛肉剔除大块的筋膜，并将牛肉切割成大块状，将修割后牛肉，洗净，晾干，使用刀具在牛肉表面划出多个切口后放入夹层锅中，沸水煮制60-80分钟，其间适当翻动，沥干水分，放入步骤（1）所得物中进行小火焖煮30-60分钟，放凉后，待用；
(3)牛肉切片与魔芋粉糊的制备
将步骤（2）所得的牛肉取出，牛肉切成后厚度均匀的薄片，汤料备用，将10-15重量份魔芋粉加入适量的水搅拌成均匀，打成魔芋粉糊后，将步骤（2）所得的汤料加入魔芋粉糊中搅拌均匀后，将牛肉薄片放于魔芋粉糊中，使得牛肉薄片表面均匀的附着魔芋粉糊，待用；
(4)牛肉薄片的后处理
将步骤（3）所得附着魔芋粉糊的牛肉薄片推进烤箱内进行烘烤，在50-80℃下恒温烘烤2-3小时，翻转薄片后进行烘烤2-3小时，将肉片进行微波干燥5-10分钟后，灭菌后无菌真空包装既得所得补气去湿甜辣烘烤牛肉薄片。
2.根据权利要求1所述的一种补气去湿甜辣烘烤牛肉薄片的制备方法，其特征在于，所述的炒熟为在温度均为80-110℃，翻炒时间均为5-15分钟至有微微香气散出既停止。
3.根据权利要求1所述的一种补气去湿甜辣烘烤牛肉薄片的制备方法，其特征在于，所述的灭菌采用200-400MPa超高压灭菌15-20分钟或置于高压杀菌锅中在120-125℃杀菌30-40分钟。
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