CN107692052A - 一种牛肉干及其制备方法 - Google Patents
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Classifications
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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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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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,尤其是一种牛肉干及其制备方法。本方法在牛肉干的制备过程中,先用蛋白酶对牛肉进行处理,使牛肉中的蛋白质水解,并使牛肉变得松散,再用鼠尾草提取液对牛肉进行处理,分解脂肪并提香,最后加料烤干,在烤制过程中使用茶叶进行处理,以缓解鼠尾草浓烈的香味,并增加茶香,制备过程中不加入化学添加剂,得到了一种不含化学添加剂,口感适中,易于消化,适合老人小孩食用的牛肉干。
Description
技术领域
本发明涉及食品制作领域,尤其是一种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。
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,加入0.01-0.05%的蛋白酶,35-55℃加热20-60min,使牛肉软化,并分解牛肉中的蛋白质等营养物质,使其更易被人体吸收,在加热过程中及时将表面浮沫撇去;
(3)加热结束后将牛肉捞出,沥干至无水滴出,用鼠尾草提取液处理,使牛肉中的脂肪分解、增加肉香,擦干表面;
(4)将牛肉加水煮1-2h,待牛肉煮至牛肉块切面呈粉红色、无血水,捞出沥干;
(5)向沥干水的牛肉表面涂抹调味料,烘烤1-5h,至牛肉干中含水量为5-10%,烘烤过程中向牛肉表面加入茶叶提取物,以缓解鼠尾草浓烈的香味并增加茶香。
所述蛋白酶是木瓜蛋白酶。
所述蛋白酶是菠萝蛋白酶。
所述用鼠尾草提取液处理,是向牛肉表面涂抹鼠尾草提取液,然后反复揉搓,待其充分吸收,再次向牛肉表面涂抹鼠尾草提取液,35-45℃加热3-5h。
所述用鼠尾草提取液处理,是将牛肉锤松,在鼠尾草提取液中浸泡3-5h,用白酒冲洗牛肉表面,以洗去表面的鼠尾草提取液。
所述调味料,是按照下列重量配比称取原料:白芷2-4份、八角5-7份、花椒4-8份、草果3-6份、肉桂2-3份、丁香2-3份、罗勒3-5份、洋甘菊2-4份、老姜1-2份、陈皮1-2份混合,再将各组分粉碎、混匀即得。
所述茶叶提取物,是将茶叶加5-15倍的水,煎煮30-120min,过滤取滤液。
所述茶叶提取物,是将茶叶打成浆,加入6-8倍的水,回流提取30-60min。将茶叶打成浆有利于其中有益成分的溶出,可以减少提取时间。
所述茶叶提取物的加入方法,是在烘烤过程中,每隔10min,向牛肉表面涂抹1次茶叶提取物,使牛肉将茶叶提取物充分吸收,直至烘烤结束。
鼠尾草(学名:Salvia japonica Thunb.)。别名洋苏草、乌草、水青、秋丹参等,是唇形科鼠尾草属一年生草本植物。鼠尾草风味独特,可去除肉类的腥味、分解脂肪并有良好的杀菌和防腐效果。
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,先用蛋白酶对牛肉进行处理,使牛肉中的蛋白质水解,并使牛肉变得松散,再用鼠尾草提取液对牛肉进行处理,分解脂肪并提香,最后加料烤干,在烤制过程中使用茶叶进行处理,以缓解鼠尾草浓烈的香味,并增加茶香,制备过程中不加入化学添加剂,得到了一种不含化学添加剂,口感适中,易于消化,适合老人小孩食用的牛肉干。
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,加入0.03%的木瓜蛋白酶,45℃加热40min,使牛肉软化,并分解牛肉中的蛋白质等营养物质,使其更易被人体吸收,在加热过程中及时将表面浮沫撇去;
(3)加热结束后将牛肉捞出,沥干至无水滴出,向牛肉表面涂抹鼠尾草提取液,然后反复揉搓,待其充分吸收,再次向牛肉表面涂抹鼠尾草提取液,40℃加热4h,使牛肉中的脂肪分解、增加肉香,擦干表面;
(4)将牛肉加水煮1.5h,待牛肉煮至牛肉块切面呈粉红色、无血水,捞出沥干;
(5)向沥干水的牛肉表面涂抹调味料,烘烤3h,至牛肉干中含水量为7.5%,烘烤过程中,每隔10min,向牛肉表面涂抹1次茶叶提取物,直至烘烤结束,以缓解鼠尾草浓烈的香味并增加茶香。
所述调味料,是按照下列重量配比称取原料:白芷3份、八角6份、花椒6份、草果4.5份、肉桂2.5份、丁香2.5份、罗勒4份、洋甘菊3份、老姜1.5份、陈皮1.5份混合,再将各组分粉碎、混匀即得。
所述茶叶提取物,是将茶叶加10倍的水,煎煮75min,过滤取滤液。
实施例2
一种牛肉干的制备方法,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,加入0.01%的木瓜蛋白酶,35℃加热20min,使牛肉软化,并分解牛肉中的蛋白质等营养物质,使其更易被人体吸收,在加热过程中及时将表面浮沫撇去;
(3)加热结束后将牛肉捞出,沥干至无水滴出,向牛肉表面涂抹鼠尾草提取液,然后反复揉搓,待其充分吸收,再次向牛肉表面涂抹鼠尾草提取液,35℃加热3h,使牛肉中的脂肪分解、增加肉香,擦干表面;
(4)将牛肉加水煮1h,待牛肉煮至牛肉块切面呈粉红色、无血水,捞出沥干;
(5)向沥干水的牛肉表面涂抹调味料,烘烤1h,至牛肉干中含水量为5%,烘烤过程中,每隔10min,向牛肉表面涂抹1次茶叶提取物,直至烘烤结束,以缓解鼠尾草浓烈的香味并增加茶香。
所述调味料,是按照下列重量配比称取原料:白芷2份、八角5份、花椒4份、草果3份、肉桂2份、丁香2份、罗勒3份、洋甘菊2份、老姜1份、陈皮1份混合,再将各组分粉碎、混匀即得。
所述茶叶提取物,是将茶叶加5倍的水,煎煮30min,过滤取滤液。
实施例3
一种牛肉干的制备方法,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,加入0.05%的木瓜蛋白酶,55℃加热60min,使牛肉软化,并分解牛肉中的蛋白质等营养物质,使其更易被人体吸收,在加热过程中及时将表面浮沫撇去;
(3)加热结束后将牛肉捞出,沥干至无水滴出,向牛肉表面涂抹鼠尾草提取液,然后反复揉搓,待其充分吸收,再次向牛肉表面涂抹鼠尾草提取液,45℃加热5h,使牛肉中的脂肪分解、增加肉香,擦干表面;
(4)将牛肉加水煮2h,待牛肉煮至牛肉块切面呈粉红色、无血水,捞出沥干;
(5)向沥干水的牛肉表面涂抹调味料,烘烤5h,至牛肉干中含水量为10%,烘烤过程中,每隔10min,向牛肉表面涂抹1次茶叶提取物,直至烘烤结束,以缓解鼠尾草浓烈的香味并增加茶香。
所述调味料,是按照下列重量配比称取原料:白芷4份、八角7份、花椒8份、草果6份、肉桂3份、丁香3份、罗勒5份、洋甘菊4份、老姜2份、陈皮2份混合,再将各组分粉碎、混匀即得。
所述茶叶提取物,是将茶叶加15倍的水,煎煮120min,过滤取滤液。
实施例4
一种牛肉干的制备方法,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,加入0.03%的木瓜蛋白酶,45℃加热40min,使牛肉软化,并分解牛肉中的蛋白质等营养物质,使其更易被人体吸收,在加热过程中及时将表面浮沫撇去;
(3)加热结束后将牛肉捞出,沥干至无水滴出,将牛肉锤松,在鼠尾草提取液中浸泡3-5h,用白酒冲洗牛肉表面,使牛肉中的脂肪分解、增加肉香,擦干表面;
(4)将牛肉加水煮1.5h,待牛肉煮至牛肉块切面呈粉红色、无血水,捞出沥干;
(5)向沥干水的牛肉表面涂抹调味料,烘烤3h,至牛肉干中含水量为7.5%,烘烤过程中,每隔10min,向牛肉表面涂抹1次茶叶提取物,直至烘烤结束,以缓解鼠尾草浓烈的香味并增加茶香。
所述调味料,是按照下列重量配比称取原料:白芷3份、八角6份、花椒6份、草果4.5份、肉桂2.5份、丁香2.5份、罗勒4份、洋甘菊3份、老姜1.5份、陈皮1.5份混合,再将各组分粉碎、混匀即得。
所述茶叶提取物,是将茶叶加10倍的水,煎煮75min,过滤取滤液。
实施例5
一种牛肉干的制备方法,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,加入0.03%的木瓜蛋白酶,45℃加热40min,使牛肉软化,并分解牛肉中的蛋白质等营养物质,使其更易被人体吸收,在加热过程中及时将表面浮沫撇去;
(3)加热结束后将牛肉捞出,沥干至无水滴出,向牛肉表面涂抹鼠尾草提取液,然后反复揉搓,待其充分吸收,再次向牛肉表面涂抹鼠尾草提取液,40℃加热4h,使牛肉中的脂肪分解、增加肉香,擦干表面;
(4)将牛肉加水煮1.5h,待牛肉煮至牛肉块切面呈粉红色、无血水,捞出沥干;
(5)向沥干水的牛肉表面涂抹调味料,烘烤3h,至牛肉干中含水量为7.5%,烘烤过程中,每隔10min,向牛肉表面涂抹1次茶叶提取物,直至烘烤结束,以缓解鼠尾草浓烈的香味并增加茶香。
所述调味料,是按照下列重量配比称取原料:白芷3份、八角6份、花椒6份、草果4.5份、肉桂2.5份、丁香2.5份、罗勒4份、洋甘菊3份、老姜1.5份、陈皮1.5份混合,再将各组分粉碎、混匀即得。
所述茶叶提取物,是将茶叶打成浆,加入7倍的水,回流提取45min。
对实施例1-5所得的牛肉干及市售牛肉干进行感官对比:
对比可知,本发明所得的牛肉干在味道和口感方面明显优于市售牛肉干,在外观和香气方面也略有优势。实施例1-5所得的牛肉干均色泽光亮,软硬适中,口感香甜,肉香明显,茶香馥郁,略带鼠尾草香气。
将实施例1所得的牛肉干与市售牛肉干进行营养价值对比:
实施例1所得牛肉干 | 市售牛肉干 | |
蛋白质(g/100g) | 42.8 | 46.3 |
脂肪(g/100g) | 28.6 | 44.3 |
赖氨酸(mg/100g) | 3208 | 2856 |
异亮氨酸(mg/100g) | 1754 | 1582 |
亮氨酸(mg/100g) | 2901 | 2743 |
与市售牛肉干相比,通过本方法制备的牛肉干,脂肪含量明显下降,蛋白质含量虽然略有降低,但是赖氨酸等人体必需氨基酸含量有所升高。
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,加入0.01-0.05%的蛋白酶,35-55℃加热20-60min,在加热过程中及时将表面浮沫撇去;
(3)加热结束后将牛肉捞出,沥干至无水滴出,用鼠尾草提取液处理,擦干表面;
(4)将牛肉加水煮1-2h,待牛肉煮至牛肉块切面呈粉红色、无血水,捞出沥干;
(5)向沥干水的牛肉表面涂抹调味料,烘烤1-5h,至牛肉干中含水量为5-10%,烘烤过程中向牛肉表面加入茶叶提取物。
2.根据权利要求1所述的牛肉干的制备方法,其特征在于,所述蛋白酶是木瓜蛋白酶。
3.根据权利要求1所述的牛肉干的制备方法,其特征在于,所述蛋白酶是菠萝蛋白酶。
4.根据权利要求1所述的牛肉干的制备方法,其特征在于,所述用鼠尾草提取液处理,是向牛肉表面涂抹鼠尾草提取液,然后反复揉搓,待其充分吸收,再次向牛肉表面涂抹鼠尾草提取液,35-45℃加热3-5h。
5.根据权利要求1所述的牛肉干的制备方法,其特征在于,所述用鼠尾草提取液处理,是将牛肉锤松,在鼠尾草提取液中浸泡3-5h,用白酒冲洗牛肉表面。
6.根据权利要求1所述的牛肉干的制备方法,其特征在于,所述调味料,是按照下列重量配比称取原料:白芷2-4份、八角5-7份、花椒4-8份、草果3-6份、肉桂2-3份、丁香2-3份、罗勒3-5份、洋甘菊2-4份、老姜1-2份、陈皮1-2份混合,再将各组分粉碎、混匀即得。
7.根据权利要求1所述的牛肉干的制备方法,其特征在于,所述茶叶提取物,是将茶叶加5-15倍的水,煎煮30-120min。
8.根据权利要求1所述的牛肉干的制备方法,其特征在于,所述茶叶提取物,是将茶叶打成浆,加入6-8倍的水,回流提取30-60min。
9.根据权利要求1所述的牛肉干的制备方法,其特征在于,所述茶叶提取物的加入方法,是在烘烤过程中,每隔10min,向牛肉表面涂抹1次茶叶提取物,直至烘烤结束。
10.通过权利要求1-9任一项所述的牛肉干的制备方法制备得到的牛肉干。
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