CN107668472A - 一种五香牛肉的制作方法 - Google Patents

一种五香牛肉的制作方法 Download PDF

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Publication number
CN107668472A
CN107668472A CN201710943425.XA CN201710943425A CN107668472A CN 107668472 A CN107668472 A CN 107668472A CN 201710943425 A CN201710943425 A CN 201710943425A CN 107668472 A CN107668472 A CN 107668472A
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beef
anise
ginger splices
prickly ash
chinese prickly
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王程
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王程
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3472Compounds of undetermined constitution obtained from animals or plants
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification

Abstract

本发明提供一种五香牛肉的制作方法,包括以下步骤:a、选取牛筋条肉;b、切块;c、将切好的牛肉表面均匀粘满食盐,分层放入容器中,每层中间放花椒、八角、姜片,盖盖腌制24小时;d、将腌制好的牛肉与花椒、八角、姜片分别取出用清水冲洗,牛肉洗至无血色,花椒、八角、姜片洗净备用;e、将洗好的牛肉与花椒、八角、姜片放入煮锅,加清水淹没牛肉,再加入丁香、桂皮、葱段、料酒、酱油,大火烧开,转小火煮3‑4小时;f、将煮好的牛肉捞出,淋干、晾凉。本发明获得的牛肉色泽鲜艳,口感细腻,软硬适度;该制作方法步骤简单,其中的香料有去腥、保鲜、健脾开胃的作用,在延长牛肉保质期的同时还有食疗的功效。

Description

一种五香牛肉的制作方法
技术领域
[0001] 本发明针对食品领域,涉及牛肉制品的加工,具体涉及一种五香牛肉的制作方 法。
背景技术
[0002] 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。牛肉含有丰富的肌 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。基于上述原因和现有技术的不足,仍然需要进一步对牛肉的加工工艺进行改进,以期 获得口感更好、更益于健康的牛肉产品。
发明内容
[0003]本发明提供一种五香牛肉的制作方法,该方法获得的牛肉色泽鲜艳,口感细腻,软 硬适度;该制作方法步骤简单,其中的香料有去腥、保鲜、健脾开胃的作用,在延长牛肉保质 期的同时还有食疗的功效。
[0004] 为实现上述目的,本发明的技术方案为: 一种牛肉的制作方法,包括以下步骤: a、 选料,选取组织硬而有弹性、质量好的牛筋条肉; b、 切块,将选好的牛肉切割成块; c、 腌制,将切好的牛肉表面均匀粘满食盐,分层放入容器中,每层中间放花椒、八角、姜 片,盖盖腌制24小时; d、 清洗,将腌制好的牛肉与花椒、八角、姜片分别取出用清水冲洗,牛肉洗至无血色,花 椒、八角、姜片洗净备用; e、 煮制,将洗好的牛肉与花椒、八角、姜片放入煮锅,加清水淹没牛肉,再加入丁香、桂 皮、葱段、料酒、酱油,大火烧开,转小火煮3-4小时; f、 将煮好的牛肉捞出,淋干、晾凉。
[0005]有益效果:本发明提供一种牛肉的制作方法,该方法获得的牛肉色泽鲜艳,口感细 腻,软硬适度;该制作方法步骤简单,其中的香料有去腥、保鲜、健脾开胃的作用,在延长牛 肉保质期的同时还有食疗的功效。 具体实施方式 [0006] 实施例1: 一种牛肉的制作方法,包括以下步骤: a、 选料,选取经卫生检疫合格,组织硬而有弹性、质量好的牛筋条肉5000千克; b、 切块,将选好的牛肉切割成10X 10X 10厘米的大块; c、 腌制,将切好的牛肉表面均匀粘满食盐,分层放入容器中,每层中间放花椒、八角、姜 片,盖盖腌制24小时; d、 清洗,将腌制好的牛肉与花椒、八角、姜片分别取出用清水冲洗,牛肉洗至无血色,花 椒、八角、姜片洗净备用; e、 煮制,将洗好的牛肉与花椒、八角、姜片放入煮锅,加清水淹没牛肉,再加入丁香、桂 皮、葱段、料酒、酱油,大火烧开,转小火煮3小时; f、 将煮好的牛肉捞出,淋干、晾凉。 ^

Claims (1)

1. 一种牛肉的制作方法,其特征在于,包括以下步骤: a、 选料,选取组织硬而有弹性、质量好的牛筋条肉; b、 切块,将选好的牛肉切割成块; c、 腌制,将切好的牛肉表面均匀粘满食盐,分层放入容器中,每层中间放花椒、八角、姜 片,盖盖腌制24小时; d、 清洗,将腌制好的牛肉与花椒、八角、姜片分别取出用清水冲洗,牛肉洗至无血色,花 椒、八角、姜片洗净备用; e、 煮制,将洗好的牛肉与花椒、八角、姜片放入煮锅,加清水淹没牛肉,再加入丁香、桂 皮、葱段、料酒、酱油,大火烧开,转小火煮3-4小时; f、 将煮好的牛肉捞出,淋干、晾凉。 ’
CN201710943425.XA 2017-10-11 2017-10-11 一种五香牛肉的制作方法 Pending CN107668472A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108783266A (zh) * 2018-05-09 2018-11-13 河南省金牛足食品有限公司 一种五香牛肉的生产工艺

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108783266A (zh) * 2018-05-09 2018-11-13 河南省金牛足食品有限公司 一种五香牛肉的生产工艺

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Application publication date: 20180209