CN107668529A - 一种手撕牛肉的加工方法及用该方法加工的牛肉 - Google Patents
一种手撕牛肉的加工方法及用该方法加工的牛肉 Download PDFInfo
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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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
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Abstract
一种手撕牛肉的加工方法及用该方法加工的牛肉,涉及食品加工领域,方法包括以下步骤:A、选肉;B、分割并冲洗;C、切制;D、配制调味料;E、腌制;F、烘制;G、蒸制;H、切制;I、拌料;J、独立密封小包装;K、高温灭菌;O、清洗、冷凉、入库。本发明专利采用先烘再蒸的工艺,通过烘干,使牛肉干半成熟状态,再通过蒸制,使手撕牛肉在进一步成熟的过程中吸收水份,再拌入调味料。工序的设计,使成品手撕牛肉,既有嚼劲,同时还不会过于软烂,表层与内层均鲜香如一。而配方的合理搭配,使手撕牛肉具有醇正的鲜香,调味料辅助提鲜,却不喧宾夺主,在保留了牛肉本身的鲜香口感的前提下,又使牛肉具有较佳的风味。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种手撕牛肉的加工方法及用该方法加工的牛肉。
背景技术
牛肉蛋白质含量高、热量低、脂肪和糖含量较低,肉质鲜美,风味独特,而且含有尼克酸、钙、镁、钠、锌、锰、蛋白质、铁等多种营养元素,享有“肉中骄子”的美称,中医认为:牛肉补脾胃,益气盘,强筋骨。治虚损羸瘦,消渴,脾弱不运,痞积,水肿,腰膝酸软。牛肉因其强大的强筋骨等补益效果历来是运动员桌上的保留菜品。
牛肉产品,种类繁多,而手撕牛肉,因其鲜香有嚼劲、纹理清晰、手撕的食用方式,能带给人们极大的心理和口感的享受。现有技术生产的手撕牛肉,有的发柴、味同嚼蜡、不入味、没有越嚼越鲜香的口感,有的入味,但嚼劲差,如果过熟,则味道层次单一。
发明内容
为解决现有技术中的手撕牛肉,有的发柴、味同嚼蜡、不入味、没有越嚼越鲜香的口感,有的入味,但嚼劲差,过熟、味道层次单一的技术问题,本发明提供一种手撕牛肉的加工方法及用该方法加工的牛肉。
一种手撕牛肉的加工方法,其特征在于,包括以下步骤:
A、选肉:采用检验检疫合格的牛肉,腥而不臭,牛肉颜色呈红褐色,组织硬而有弹性;质量好的牛肉其肌肉组织之间含有脂肪,脂肪颜色为白色,且较硬;
B、分割并冲洗:根据胴体的不同部位,尽量按肉的自然纹理分割出符合手撕牛肉生产要求的肉、筋;将脂、杂骨等分割剔除干净,拣出粘带血污、牛毛、草棍等杂质,分割后用水冲洗牛肉以去除牛肉表面血污;
C、切制:按顺丝切制成条状;
D、配制调味料:调味料包括味精、食用盐、老卤香膏、藤椒鸡膏、白砂糖、花椒精油、β-环状糊精、五香粉、乙基麦芽酚、亚硝酸钠;另根据五香口味加入五香粉、香辣口味加入辣椒油树脂;
E、腌制:将步骤D的调味料与步骤C切制的牛肉条混合并充分搅拌;将搅拌好的牛肉,存放在冰柜中,温度控制在零到零下2摄氏度之间;腌制时间在8-10小时;
F、烘制:将腌制好的物料进行摆盘,摆盘时不能有重叠、折叠;烘烤后手撕牛肉的水分要求为38-40%;烘制过程中要进行翻盘,翻盘时产品不能有重叠,以免影响产品受热,干湿不均;
G、蒸制:将烘制好的产品放入夹层锅内蒸制,气压为 0.3-0.35Mpa,时间为45-55分钟;
H、切制:切制成规格产品形状;
I、拌料:调制后拌调味料搅拌均匀,再与切制成规格产品形状的牛肉搅拌;
J、独立密封小包装:将成品手撕牛肉装入独立密封小包装;
K、高温灭菌:包装好的产品放入杀菌罐内高温杀菌8-12分钟后取出;
O、清洗、冷凉、入库:将灭菌后产品清洗后冷凉,该步骤同时拣出漏气涨袋产品。
进一步的,所述的调味料具体配比如下:当牛肉50质量份时,味精0.3-0.4质量份、食用盐1-2质量份、老卤香膏1.2-2.7质量份、藤椒鸡膏0.1-3.2质量份、白砂糖0.4-0.6质量份、花椒精油0.01-0.03质量份、β-环状糊精0.005-0.02质量份、五香粉0.07-0.1质量份、乙基麦芽酚0.01-0.05质量份、亚硝酸钠0.003-0.05质量份;另外,根据设计口味加入相关调味料,如五香口味加入五香粉、香辣口味加入辣椒油树脂。
进一步的,所述的五香味牛肉的手撕牛肉具体腌制调味料如下:当牛肉50质量份时,味精0.333质量份、食用盐2质量份、老卤香膏1.2质量份、藤椒鸡膏0.1质量份、白砂糖1.5质量份、花椒精油0.01质量份、β-环状糊精0.02质量份、五香粉1质量份、乙基麦芽酚0.01质量份、亚硝酸钠0.003质量份;对应上述质量份的牛肉及腌制调味料,步骤I中的后拌调味料如下:香油4.5-5.5质量份,葱油3.2-4.0质量份、食用香精0.009质量份。
进一步的,所述的香辣口味的播撒牛肉腌制调味料,配方如下:当牛肉50质量份时,味精0.333质量份、食用盐1.5质量份、老卤香膏2.7质量份、藤椒鸡膏3.13质量份、白砂糖0.5质量份、花椒精油0.03质量份、β-环状糊精0.007质量份、辣椒油树脂0.012、五香粉0.07质量份、乙基麦芽酚0.05质量份、亚硝酸钠0.003质量份,步骤I中的后拌调味料及其配比如下:香油1.4质量份、红油3.8质量份、葱油4.8质量份、β-环状糊精0.008质量份。
进一步的,所述的步骤F中具体烘制的操作如下:
将产品推入烘箱内进行烘制,气压0.3 -0.35Mpa,总计烘烤时间200-220分钟,第一次烘烤时,起始温度40℃,5分钟后上升到87℃-93℃,87℃-93℃恒温保持95-105分钟,然后翻盘后进行第二次烘烤,重复第一次烘烤时间及温度;第一次、第二次烘烤到第50分钟时,打开烘箱查看烘烤干湿程度确定接下来需要烘制的时间。
进一步的,在步骤J拌料步骤中,拌制后拌调味料时,先把后拌调味料搅拌好后,将调味料加热到85-95摄氏度,再与加热到80-90摄氏度的牛肉进行拌制。油腻感,是该后拌制工艺所需要解决的最大的技术问题,后拌调味料少,则味道不够鲜香,而调味料多,则在牛肉表面形成油腻的表层,影响食欲及口感。牛肉物料在80-90摄氏度时,其内部含有的水份处于将要变成水蒸汽的状态,而牛肉物料在水份的作用下,其纤维与细胞处于似开似闭状态,此时的吸纳效果最好,而略高于牛肉物料温度的调味料,则可以进一步提高牛肉物料的吸纳功能,从而使调味料充分进入到牛肉纤维与细胞内部。
进一步的,在步骤J拌料步骤中,拌制后拌调味料时,先把后拌调味料搅拌好后取出1/4到1/3的调味料,再加入牛肉物料拌制均匀后,将取出的后拌调味料放回继续拌匀。后拌调味料主要是以调味油为主,而拌制过程,需要部分空气参与,当一次性放入时调味料时,油类糊在牛肉物料的表面,起油封延长保持期的作用,同时浸入牛肉物料中的有限,只有表面有鲜香的口感。分两次加入,第一次拌制的,尽量浸润到牛肉物料上,第二次拌制,则调味料在牛肉物料的表面形成油封并调味。
通过对温度、后拌调味料加入的控制,拌制的调味料深入牛肉内部,食用手撕及咀嚼过程中,既不油腻,同时表层与牛肉的深层味道如一、鲜香可口。申请人组织百人品尝实验,品尝对象为无标识的拌制工艺未经调整的产品和拌制工艺调整后的产品,有89人认为拌制工艺调整后的产品更鲜香。而8人觉得都很不错。
进一步的,步骤J所述的高温灭菌,是将包装好的产品放入杀菌罐灭菌。灭菌工艺:0.21MPa,105摄氏度,14分钟。
一种手撕牛肉,其特征在于:是采用上面的方法制得的。
本发明专利采用先烘再蒸的工艺,通过烘干,使牛肉干半成熟状态,再通过蒸制,使手撕牛肉在进一步成熟的过程中吸收水份,再拌入调味料。工序的设计,使成品手撕牛肉,既有嚼劲,同时还不会过于软烂,表层与内层均鲜香如一。而配方的合理搭配,使手撕牛肉具有醇正的鲜香,调味料辅助提鲜,却不喧宾夺主,在保留了牛肉本身的鲜香口感的前提下,又使牛肉具有较佳的风味。
本发明的保护范围不仅限于具体实施方式所公开的技术方案,以上所述仅为本发明的较佳实施方式,并不限制本发明,凡依据本发明的技术方案所作的任何细微修改、等同替换和改进,均包含在本发明技术方案的保护范围之内。
Claims (9)
1.一种手撕牛肉的加工方法,其特征在于,包括以下步骤:
A、选肉:采用检验检疫合格的牛肉,腥而不臭,牛肉颜色呈红褐色,组织硬而有弹性;质量好的牛肉其肌肉组织之间含有脂肪,脂肪颜色为白色,且较硬;
B、分割并冲洗:根据胴体的不同部位,尽量按肉的自然纹理分割出符合手撕牛肉生产要求的肉、筋;将脂、杂骨等分割剔除干净,拣出粘带血污、牛毛、草棍等杂质,分割后用水冲洗牛肉以去除牛肉表面血污;
C、切制:按顺丝切制成条状;
D、配制调味料:调味料包括味精、食用盐、老卤香膏、藤椒鸡膏、白砂糖、花椒精油、β-环状糊精、五香粉、乙基麦芽酚、亚硝酸钠;另根据五香口味加入五香粉、香辣口味加入辣椒油树脂;
E、腌制:将步骤D的调味料与步骤C切制的牛肉条混合并充分搅拌;将搅拌好的牛肉,存放在冰柜中,温度控制在零到零下2摄氏度之间;腌制时间在8-10小时;
F、烘制:将腌制好的物料进行摆盘,摆盘时不能有重叠、折叠;烘烤后手撕牛肉的水分要求为38-40%;烘制过程中要进行翻盘,翻盘时产品不能有重叠,以免影响产品受热,干湿不均;
G、蒸制:将烘制好的产品放入夹层锅内蒸制,气压为 0.3-0.35Mpa,时间为45-55分钟;
H、切制:切制成规格产品形状;
I、拌料:调制后拌调味料搅拌均匀,再与切制成规格产品形状的牛肉搅拌;
J、独立密封小包装:将成品手撕牛肉装入独立密封小包装;
K、高温灭菌:包装好的产品放入杀菌罐内高温杀菌8-12分钟后取出;
O、清洗、冷凉、入库:将灭菌后产品清洗后冷凉,该步骤同时拣出漏气涨袋产品。
2.根据权利要求1所述的一种手撕牛肉的加工方法,其特征在于,步骤D中所述的调味料的具体配方如下:当牛肉50质量份时,味精0.3-0.4质量份、食用盐1-2质量份、老卤香膏1.2-2.7质量份、藤椒鸡膏0.1-3.2质量份、白砂糖0.4-0.6质量份、花椒精油0.01-0.03质量份、β-环状糊精0.005-0.02质量份、五香粉0.07-0.1质量份、乙基麦芽酚0.01-0.05质量份、亚硝酸钠0.003-0.05质量份;另外,根据设计口味加入相关调味料,如五香口味加入五香粉、香辣口味加入辣椒油树脂。
3.根据权利要求2所述的一种手撕牛肉的加工方法,其特征在于,所述的五香味牛肉的手撕牛肉具体腌制调味料如下:当牛肉50质量份时,味精0.333质量份、食用盐2质量份、老卤香膏1.2质量份、藤椒鸡膏0.1质量份、白砂糖1.5质量份、花椒精油0.01质量份、β-环状糊精0.02质量份、五香粉1质量份、乙基麦芽酚0.01质量份、亚硝酸钠0.003质量份;对应上述质量份的牛肉及腌制调味料,步骤I中的后拌调味料如下:香油4.5-5.5质量份,葱油3.2-4.0质量份、食用香精0.009质量份。
4.根据权利要求2所述的一种手撕牛肉的加工方法,其特征在于,所述的香辣口味的播撒牛肉腌制调味料,配方如下:当牛肉50质量份时,味精0.333质量份、食用盐1.5质量份、老卤香膏2.7质量份、藤椒鸡膏3.13质量份、白砂糖0.5质量份、花椒精油0.03质量份、β-环状糊精0.007质量份、辣椒油树脂0.012、五香粉0.07质量份、乙基麦芽酚0.05质量份、亚硝酸钠0.003质量份,步骤I中的后拌调味料及其配比如下:香油1.4质量份、红油3.8质量份、葱油4.8质量份、β-环状糊精0.008质量份。
5.根据权利要求1-4任一所述的一种手撕牛肉的加工方法,其特征在于,所述的步骤F中具体烘制的操作如下:将产品推入烘箱内进行烘制,气压0.3 -0.35Mpa,总计烘烤时间200-220分钟,第一次烘烤时,起始温度40℃,5分钟后上升到87℃-93℃,87℃-93℃恒温保持95-105分钟,然后翻盘后进行第二次烘烤,重复第一次烘烤时间及温度;第一次、第二次烘烤到第50分钟时,打开烘箱查看烘烤干湿程度确定接下来需要烘制的时间。
6.根据权利要求1-4任一所述的一种手撕牛肉的加工方法,其特征在于,在步骤J拌料步骤中,拌制后拌调味料时,先把后拌调味料搅拌好后,将调味料加热到85-95摄氏度,再与加热到80-90摄氏度的牛肉进行拌制。
7.根据权利要求6所述的一种手撕牛肉的加工方法,其特征在于,在步骤J拌料步骤中,拌制后拌调味料时,先把后拌调味料搅拌好后取出1/4到1/3的调味料,再加入牛肉物料拌制均匀后,将取出的后拌调味料放回继续拌匀。
8.根据权利要求1-4、7任一所述的一种手撕牛肉的加工方法,其特征在于,步骤J所述的高温灭菌,是将包装好的产品放入杀菌罐内灭菌,灭菌工艺:0.21MPa,105摄氏度,14分钟。
9.一种手撕牛肉,其特征在于:是采用权利要求1-8任一权利要求所述的加工方法制得的。
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