CN107668527A - 一种提高牛肉丁出成及改善口感的加工方法 - Google Patents
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Abstract
一种提高牛肉丁出成及改善口感的加工方法，可解决传统牛肉烧制牛肉出成低、口感差的技术问题。具体包括以下步骤：1)牛肉选取与前处理；2)配料：按照配料表称取水、食盐、复合磷酸盐、老抽、大豆分离蛋白、玉米淀粉、黄原胶；3)腌制料调制：将复合腌制料调制成液态腌制料；4)牛肉腌制：注射、滚揉、静置；5)牛肉烧制。本发明显著提高牛肉出成，采用复合腌制料对牛肉进行注射、滚揉的加工工艺处理可有效提高牛肉的出成，由原45％～50％，提高至80％，用于工业化生产效益可观。
Description
技术领域
本发明涉及烹饪加工技术领域，具体涉及一种提高牛肉丁出成及改善口感的加工方法。
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，味道鲜美，享有“肉中骄子”的美称。牛肉富含蛋白质，氨基酸组成比猪肉更接近人体需要，常食能提高机体免疫力。牛肉营养价值很高，但由于牛肉纤维组织较粗，如处理不当会造成牛肉口感差，纤维粗，嚼不烂等问题，且直接将牛肉烧熟出成率在45％～50％之间，出成率较低，导致熟牛肉单价较高。
发明内容
本发明提出的一种提高牛肉丁出成及改善口感的加工方法，可解决传统牛肉烧制牛肉出成低、口感差的技术问题。
为实现上述目的，本发明采用了以下技术方案：
一种提高牛肉丁出成及改善口感的加工方法包括以下步骤：
步骤一、牛肉选取与前处理，选取牛上脑作为原料，称取所选牛肉入清水中解冻至软化后取出沥水备用；
步骤二、配料：按照配料表称取水、食盐、老抽、大豆分离蛋白、玉米淀粉、黄原胶；
步骤三、腌制料调制：称取水入桶车内，加入老抽、大豆分离蛋白、玉米淀粉搅拌均匀，食盐、黄原胶充分拌匀后加入桶车内，搅拌均匀；
步骤四、牛肉腌制：将注射液加工滚揉机料液槽内，调整好压力后将牛肉正反注射两次后入冷库中静置；将注射后的牛肉投入滚揉机内，加入未完全注射入牛肉的剩余腌制料，真空滚揉数小时后取出牛肉；
步骤五、牛肉烧制，把牛肉使用切丁机将牛肉分切成丁状备用，将牛肉入沸水中煮熟，取出牛肉沥水后自然冷却称量。
进一步的，所述步骤一还包括牛上脑选取标准为：冷冻结实，肌肉色泽鲜红色至深红色，有光泽，表面无明显脂肪，脂肪呈乳白色或微红色，无霉点，具有冻牛肉固有的气味，无异味。
进一步的，所述步骤一还包括牛上脑肌肉完整，无明显刀伤，肉质紧密有坚实感，解冻后外表及切面微湿润，不粘手，煮沸后肉汤应透明澄清，无明显的血蛋白凝集，脂肪团聚于表面，具有牛肉应有的鲜味和香气，无大块油脂层。
进一步的，所述步骤一中清洗牛肉的水的量为牛肉重量的两倍以上。
进一步的，所述步骤二还包括复合磷酸盐。
进一步的，所述步骤三还包括腌制料搅拌均匀后静置30分钟，让黄原胶充分溶解，使用胶体磨将注射液磨一遍，注射液呈悬浊状态，无结团现象即可。
进一步的，所述步骤四中两次注射后牛肉注射率为25％～30％，将注射后的牛肉投入滚揉机内，加入未完全注射入牛肉的剩余腌制料，真空滚揉后牛肉出成为130％。
进一步的，所述步骤四还包括取出牛肉后入0～4℃冷库中静置8小时以上。
进一步的，所述步骤五还包括牛肉切丁前先如沸水中煮至断生。
进一步的，所述步骤五还包括牛肉切丁后将牛肉入2倍沸水中煮熟，酥而不烂即可。
由上述技术方案可知，本发明采用水、食盐、复合磷酸盐、老抽、大豆分离蛋白、玉米淀粉、黄原胶调制成复合料，对牛肉进行注射、滚揉的加工工艺方法。制熟后的牛肉丁出成为80％，牛肉口感酥而不烂，优于直接制熟的牛肉。
本发明的提高牛肉丁出成及改善口感的加工方法具有以下有益效果：
1.显著提高牛肉出成，采用复合腌制料对牛肉进行注射、滚揉的加工工艺处理可有效提高牛肉的出成，由原45％～50％，提高至80％，用于工业化生产效益可观。
2.改善牛肉口感，采用复合腌制料对牛肉进行注射、滚揉的加工工艺处理可有效改善牛肉的口感。解决牛肉口感差、纤维粗的问题，更适宜老人及小孩食用。
3.改善牛肉色泽及口味，牛肉中加入食盐、老抽可增加牛肉的本味，改善牛肉的色泽。加工后的牛肉呈现酱色，改善牛肉色泽，让人更有食欲。
4.提高牛肉营养价值，更适合人体需要。大豆分离蛋白是以低温脱溶大豆粕为原料生产的一种全价蛋白类食品添加剂。大豆分离蛋白中蛋白质含量在90％以上，氨基酸种类有近20种，并含有人体必需氨基酸。其营养丰富，不含胆固醇，是植物蛋白中为数不多的可替代动物蛋白的品种之一。在牛肉加工中加入大豆分离蛋白可有效提升牛肉的营养价值。
5.降低企业生产成本，丰富产品种类。此工艺制熟的牛肉可用于熟制菜肴加工，休闲牛肉加工等，可有效降低企业牛肉类产品的生产成本，丰富产品的种类。
具体实施方式
下面结合实施例对本发明做进一步说明：
本实施例所述的一种提高牛肉丁出成及改善口感的加工方法包括以下步骤：
1.牛肉选取与前处理。选取牛上脑作为原料，牛上脑标准为：冷冻结实，肌肉色泽鲜红色至深红色，有光泽，表面无明显脂肪，脂肪呈乳白色或微红色，无霉点。具有冻牛肉固有的气味，无异味。肌肉完整，无明显刀伤，肉质紧密有坚实感，解冻后外表及切面微湿润，不粘手。煮沸后肉汤应透明澄清，无明显的血蛋白凝集，脂肪团聚于表面，具有牛肉应有的鲜味和香气。无大块油脂层。牛肉投放量为500kg，入2倍清水中解冻至软化后取出沥水备用。
2.配料：按照配料表称取水125kg、食盐7.5kg、复合磷酸盐2.5kg、老抽2.5kg、大豆分离蛋白5kg、玉米淀粉7.5kg、黄原胶0.5kg。
3.腌制料调制：称取水入桶车内，加入老抽、大豆分离蛋白、玉米淀粉搅拌均匀，食盐、复合磷酸盐、黄原胶充分拌匀后加入桶车内，搅拌均匀。静置30分钟，让黄原胶充分溶解，使用胶体磨将注射液磨一遍，注射液呈悬浊状态，无结团现象即可。
复合料中每种成分作用：食盐，增加牛肉咸味；老抽主要改善牛肉色泽；大豆分离蛋白，注射与牛肉纤维组织中受热后会凝固，改善牛肉口感，提高牛肉出成，丰富牛肉营养；复合磷酸盐，提高肉的离子强度，改变肉的pH值，螯合肉中的金属离子，解离肉中的肌动球蛋白，提高肉的保水性能；玉米淀粉，提高肉质嫩度和光泽度；黄原胶，溶解后让腌制液呈悬浊状态，防止大豆分离蛋白及淀粉沉淀，便于生产加工。
4.牛肉腌制：将注射液加工滚揉机料液槽内，调整好压力后将牛肉正反注射两次。两次注射后牛肉注射率为25％～30％(注射率＝注射后牛肉重量/注射前牛肉重量×100％)。将注射后的牛肉投入滚揉机内，加入未完全注射入牛肉的剩余腌制料，真空滚揉1小时后取出牛肉，牛肉出成为130％(出成＝腌制后牛肉重量/牛肉投放量)。入0～4℃冷库中静置8小时。
5.牛肉烧制，每50kg牛肉入100kg沸水中煮至断生(中心无血水)，使用切丁机将牛肉分切成2cm×2cm×2cm丁状备用。将牛肉入2倍沸水中煮熟，酥而不烂即可。取出牛肉沥水后自然冷却称量。牛肉出成为80％(出成＝制熟后牛肉重量/生牛肉投放量)。
以上所述的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通技术人员对本发明的技术方案作出的各种变形和改进，均应落入本发明的保护范围内。
Claims (10)
1.一种提高牛肉丁出成及改善口感的加工方法其特征在于：包括以下步骤：
步骤一、牛肉选取与前处理，选取牛上脑作为原料，称取所选牛肉入清水中解冻至软化后取出沥水备用；
步骤二、配料：按照配料表称取水、食盐、老抽、大豆分离蛋白、玉米淀粉、黄原胶；
步骤三、腌制料调制：称取水入桶车内，加入老抽、大豆分离蛋白、玉米淀粉搅拌均匀，食盐、黄原胶充分拌匀后加入桶车内，搅拌均匀；
步骤四、牛肉腌制：将注射液加工滚揉机料液槽内，调整好压力后将牛肉正反注射两次后入冷库中静置；将注射后的牛肉投入滚揉机内，加入未完全注射入牛肉的剩余腌制料，真空滚揉数小时后取出牛肉；
步骤五、牛肉烧制，把牛肉使用切丁机将牛肉分切成丁状备用，将牛肉入沸水中煮熟，取出牛肉沥水后自然冷却称量。
2.根据权利要求1所述的提高牛肉丁出成及改善口感的加工方法其特征在于：所述步骤一还包括牛上脑选取标准为：冷冻结实，肌肉色泽鲜红色至深红色，有光泽，表面无明显脂肪，脂肪呈乳白色或微红色，无霉点，具有冻牛肉固有的气味，无异味。
3.根据权利要求2所述的提高牛肉丁出成及改善口感的加工方法其特征在于：所述步骤一还包括牛上脑肌肉完整，无明显刀伤，肉质紧密有坚实感，解冻后外表及切面微湿润，不粘手，煮沸后肉汤应透明澄清，无明显的血蛋白凝集，脂肪团聚于表面，具有牛肉应有的鲜味和香气，无大块油脂层。
4.根据权利要求3所述的提高牛肉丁出成及改善口感的加工方法其特征在于：所述步骤一中清洗牛肉的水的量为牛肉重量的两倍以上。
5.根据权利要求4所述的提高牛肉丁出成及改善口感的加工方法其特征在于：所述步骤二还包括复合磷酸盐。
6.根据权利要求5所述的提高牛肉丁出成及改善口感的加工方法其特征在于：所述步骤三还包括腌制料搅拌均匀后静置30分钟，让黄原胶充分溶解，使用胶体磨将注射液磨一遍，注射液呈悬浊状态，无结团现象即可。
7.根据权利要求6所述的提高牛肉丁出成及改善口感的加工方法其特征在于：所述步骤四中两次注射后牛肉注射率为25％～30％，将注射后的牛肉投入滚揉机内，加入未完全注射入牛肉的剩余腌制料，真空滚揉后牛肉出成为130％。
8.根据权利要求7所述的提高牛肉丁出成及改善口感的加工方法其特征在于：所述步骤四还包括取出牛肉后入0～4℃冷库中静置8小时以上。
9.根据权利要求8所述的提高牛肉丁出成及改善口感的加工方法其特征在于：所述步骤五还包括牛肉切丁前先如沸水中煮至断生。
10.根据权利要求9所述的提高牛肉丁出成及改善口感的加工方法其特征在于：所述步骤五还包括牛肉切丁后将牛肉入2倍沸水中煮熟，酥而不烂即可。
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