CN107712648A - 一种兔肉干的制作方法 - Google Patents
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Abstract
本发明涉及一种兔肉干的制作方法，包括如下步骤：（1）将兔肉切分、漂洗，得到兔肉块；（2）对兔肉块进行发酵；（3）对兔肉块进行腌制；（4）对腌制后的兔肉片烹煮，再切分成小块的兔肉片；（5）对烹煮后的兔肉片干燥；（6）对杀菌后的兔肉片包装。本发明可得到风味独特、口感好、营养丰富且保质期较久的兔肉干。
Description
技术领域
本发明涉及肉干制品的制作方法，特别是涉及一种兔肉干的制作方法。
背景技术
兔肉是人们常用的肉类食品，兔肉上含有人体所需的多种矿物质和氨基酸，具有很高的营养价值。但肉制品本身易腐败变质不易保藏，因此人们为了贮藏和运输的需要，运用适当的方法，将动物食品原料脱水、干燥，制成肉干制品，随之产生了兔肉干。
人们对肉干食品的需求巨大，但现有的制成的兔肉干其营养价值大部分已流失，无疑是一种巨大的浪费。
发明内容
基于此，提供一种兔肉干的制作方法。
一种兔肉干的制作方法，包括如下步骤：
（1）将兔肉切分、漂洗，得到兔肉块；
（2）对兔肉块进行发酵；
（3）对兔肉块进行腌制；
（4）对腌制后的兔肉片烹煮，再切分成小块的兔肉片；
（5）对烹煮后的兔肉片干燥；
（6）对杀菌后的兔肉片包装。
进一步的，步骤（4）中需经过三次烹煮以去除血沫。
进一步的，步骤（4）中采用调味剂对兔肉片进行调味。
进一步的，所述调味剂包括如下质量份的各组分：八角2～6份、香叶4～6份、大茴香2～3份、小茴香1～2份、增鲜剂0.5～1.0份、酱油5～10份、良姜3～5份。
进一步的，步骤（5）中采用真空冷冻干燥技术对兔肉片进行干燥。
上述兔肉干的制作方法，可得到风味独特、口感好、营养丰富且保质期较久的兔肉干。
附图说明
图1为本发明的流程步骤示意图。
具体实施方式
为使本发明的上述目的、特征和优点能够更加明显易懂，下面结合附图对本发明的具体实施方式做详细的说明。
请参阅图1，一种兔肉干的制作方法，包括如下步骤：
（1）将兔肉切分、漂洗，得到兔肉块；
（2）对兔肉块进行发酵；
（3）对兔肉块进行腌制；
（4）对腌制后的兔肉片烹煮，再切分成小块的兔肉片；
（5）对烹煮后的兔肉片干燥；
（6）对杀菌后的兔肉片包装。
为更好的说明上述兔肉块的制作方法，对上述步骤进行详细的说明：
（1）将兔肉切分、漂洗，得到兔肉块。
在选取兔肉部分时，最好选取鲜瘦肉，以兔肉后腿精瘦肉最佳，为了获得更好的口感，牛在宰杀后，应当剔除兔肉中的皮、骨、筋腱、脂肪及肌膜，并顺着肌纤维纹路切割成兔肉块，用清水浸泡1h左右，再对兔肉块进行冲洗，进而得到干净的兔肉块。
在切片过程中，可根据实际需要或个人口味或产品要求且成不同的形状，例如，片状，条状等，为方便后续的步骤进行，步骤（1）中切分后的兔肉块较大。
（2）对兔肉块进行发酵。
可以理解，现代研究发现，对食品发酵过后其营养价值提高，更易于肠道消化吸收，且许多发酵食品具有一定的保健作用。
为提高兔肉块的营养效果，可通过发酵菌种对兔肉块进行发酵，优选的，发酵菌种选取淀粉芽孢杆菌。具体步骤为：将切分后的兔肉块放入容器中，加入发酵菌种，在恒温培养箱中培养24小时，通过对兔肉块进行发酵，可有效改善兔肉的品质，并有效延长保护周期，保证产品的健康安全。
（3）对兔肉块进行腌制。
为了提高兔肉块的风味、口感和营养价值，可采用腌制液对洗净后的兔肉块进行腌制，所述腌制液包括如下质量份的各组分：水1000～1500份、盐0.1～0.2份、砂糖0.5～1.0份、料酒0.8～1.2份、胡椒0.5～0.8份、紫苏0.3～0.5份、豆豉1.0～1.2份、香油2.0～2.5份、食醋1.5～2.0份、辣椒粉1.0～1.5份、甘草1.2～1.5份、陈皮1.3～1.5份、肉桂2.0～2.3份。通过采用上述组分的腌制液，可提高兔肉块的营养价值和风味。
为进一步提高腌制效果，腌制液与兔肉块的质量比为：（500～550）：（150～180），使得腌制液的可以完全浸泡兔肉块，可提高腌制效果。
需要说明的是，在兔肉中加入发酵液，有利于微生物分泌产生的水解酶类对兔肉蛋白、脂肪等进行降解，分别产生氨基酸、甘油、脂肪酸，这些物质在酵母的作用下可进一步产生高级醇及酯。在兔肉发酵成熟期间，可用性氮化合物的浓度增加，部分有利脂肪酸的施放，为制品提供了独特的风味。发酵兔肉干利用微生物作用，不但使原料的质地通过生物降解得到改善，风味有所增加，营养价值大卫提高，而且由于发酵中优势有益菌的生长而抑制了其他不利微生物的繁殖，使产品稳定性提高，便于保藏，增加了制品的安全性。
（4）对腌制后的兔肉片烹煮，再切分成小块的兔肉片。
对兔肉块进行烹煮，烹煮熟后的兔肉可即食，为了获得更好的口感，本发明对腌制后的兔肉块进行多次烹煮。
第一次烹煮，将兔肉块放入开水锅中烹煮3分钟，进而捞出，捞出后用凉水冲洗干净，此方法是为了将兔肉块中的血沫充分滚净，保证兔肉块的肉质，使得在食用过程中，不会由于血沫影响口感和肉质。
第二次烹煮，将兔肉放入凉水锅中加热，在这个过程中可加入一些调料，将兔肉煮成八分熟，用沸水煮40～50分钟即可。
烹煮过后的兔肉块回凉逐渐降到室温后，再进行冷藏，并将冷藏后的兔肉块切分成兔肉片。
第三次烹煮，将兔肉片烹煮至十分熟。
经过上述三次烹煮后的兔肉片，去除了兔肉中含有的血沫，提高了兔肉片的品质，煮至八分熟再进行冷藏，提高了兔肉片的口感，使之咀嚼起来更加有嚼劲。
在烹煮过程中，为了使得制得的兔肉干风味更好，味道更足，可使用调味剂对兔肉片进行调味，所述调味剂采用如下质量份的各组分：八角2～6份、香叶4～6份、大茴香2～3份、小茴香1～2份、增鲜剂0.5～1.0份、酱油5～10份、良姜3～5份。通过上述组分的调味剂使得兔肉干的风味更好，在沸水中烹煮，使得兔肉干更加入味，调味剂也可加入辣椒粉、胡椒一类的配料，可根据个人口味进行调味。
为了进一步提高调味效果，调味剂与兔肉片的质量之比为（1～2）：（20～30），使得兔肉片更加入味，风味更足。
（5）对调味后的兔肉片干燥。
兔肉片进行烹煮调味后，需要进行干燥，去除兔肉片上的水分，干燥可使得制得的兔肉干保存时间更加久，具有独特的风味。为减少在干燥过程中营养成分的缺失，本发明对兔肉片的干燥过程采用中红外-热风组合干燥。
可以理解，烹制后的兔肉片，已经可以即食，为了提高兔肉片的保质期，采用中红外-热风组合干燥，中红外-热风组合干燥是基于红外匹配吸收原理和热风对流传热原理，通过物料内部分子震动产热及表面水分蒸发降温，使得兔肉片在搞糟过程中与传热传质方向一致，进而提高干燥效率。
例如，以中红外-热风机组合干燥机为载体，把兔肉干置于处在温度为70～90℃，辐射的强度保持在0.58～0.7W/CM2，干燥风速为1～2m/s，加热距离为8～12cm的条件下在中红外-热风机组合干燥机干燥120～150min。中红外-热风组合干燥相比其他干燥方式，可最大程度的保存兔肉肌纤维的完整性，肌束收缩紧密，纤维直径大，即能最大程度上保持兔肉的口感和组织营养，故在保持兔肉片的口感和营养物质时最适宜。
可以理解，为获得较好的干燥效果，兔肉片的厚度及长度对干燥效果也有很大的影响，因此，兔肉片为6cm*2cm*2cm的肉条状，且单层平铺在物料盘上，进而放入中红外-热风机组合干燥机内，以提高兔肉片的干燥效果。
在另外一个实施例中，也可采用真空冷冻干燥技术，真空冷冻干燥技术指在低温环境下将物料或者溶液冻结成固态，然后在真空状态下水分不经液态直接升华成气态，最终使物料脱水的干燥技术，因此，真空冷冻干燥技术分为冻结操作、真空降压操作、升华操作和高温干燥操作。其中，温度设定在-20℃～-50℃之间，压强维持在1.5～2.0Pa之间。
需要说明的是，兔肉片是在冻结的状态下脱水，但在后期，由于其内部仍含有少量的水分，因此，为进一步降低产品兔肉干的残余水分含量，需提供温度，本发明温度设置在35～40℃之间，以使兔肉片脱水更加完全。
在另外一个实施例中，还可以使用微波干燥进行脱水，微波干燥是利用电磁波形成带有正负电的分子在微波形成的电场作用下，带负电荷的分子向电场正极运动，而带正电荷的分子向电场负极运动。分子间的运动因摩擦而产生热量，使肉丁得以干燥。相比于传统的烘箱烘干，在短时间内即可达到干燥的目的，且使肉丁内外受热均匀，表面不易焦糊。
（6）对杀菌后的兔肉片包装。
经过步骤（5）后的兔肉片已经初步完成，需要对其进行包装，为了延长兔肉片的保质期，需要添加防腐剂以延长兔肉片的保质期，本发明的防腐剂包括如下质量数的成分：山梨酸钾0.2～0.3份、亚硝酸钠0.5～0.7份、壳聚糖0.2～0.4份、茶多酚0.5～0.8份、香精油0.8～1.0份、大蒜素0.4～0.8份、有机酸1.0～1.2份、双乙酸钠0.1～0.2份、溶菌酶0.1～0.2份。采用上述组分的防腐剂，可提高兔肉片的保质期，并减少对人体的不利影响。
需要说明的是，溶菌酶是一种无毒蛋白质，能选择性地分解微生物的细胞壁，在细胞内对吞噬后的病原菌起破坏作用从而抑制微生物的繁殖。山梨酸钾为酸性防腐剂，具有较高的抗菌性能，抑制霉菌的生长繁殖，其主要是通过抑制微生物体内的脱氢酶系统，从而达到抑制微生物和起到防腐的作用。对细菌、霉菌、酵母菌均有抑制作用。双乙酸钠具有安全、无毒，有很好的防腐效果，在人体内最终分解产物为水和二氧化碳。对黑根菌、黄曲霉、李斯特菌等抑制效果明显。大蒜所含有的大蒜辣素对痢疾杆菌等一些致病性肠道细菌和常见食品腐败真菌都有较强的抑制和杀灭作用。因此，采用上述组分的防腐剂，在对人体无害的前提下，可延长兔肉片的保质期。
在包装过程中，为减少包装袋内的细菌，应采用真空包装，包装袋内无空气残留，从而进一步延长兔肉干的保质期。
上述兔肉干的制作方法，可得到风味独特、口感好、营养丰富且保质期较久的兔肉干。
以上所述实施例仅表达了本发明的几种实施方式，其描述较为具体和详细，但并不能因此而理解为对发明专利范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做出若干变形和改进，这些都属于本发明的保护范围。因此，本发明专利的保护范围应以所附权利要求为准。
Claims (5)
1.一种兔肉干的制作方法，其特征在于，包括如下步骤：
（1）将兔肉切分、漂洗，得到兔肉块；
（2）对兔肉块进行发酵；
（3）对兔肉块进行腌制；
（4）对腌制后的兔肉片烹煮，再切分成小块的兔肉片；
（5）对烹煮后的兔肉片干燥；
（6）对杀菌后的兔肉片包装。
2.根据权利要求1所述的兔肉干的制作方法，其特征在于，步骤（4）中需经过三次烹煮以去除血沫。
3.根据权利要求1所述的兔肉干的制作方法，其特征在于，步骤（4）中采用调味剂对兔肉片进行调味。
4.根据权利要求3所述的兔肉干的制作方法，其特征在于，所述调味剂包括如下质量份的各组分：八角2～6份、香叶4～6份、大茴香2～3份、小茴香1～2份、增鲜剂0.5～1.0份、酱油5～10份、良姜3～5份。
5.根据权利要求1所述的兔肉干的制作方法，其特征在于，步骤（5）中采用真空冷冻干燥技术对兔肉片进行干燥。
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