CN107801926B - 一种羊肉的除膻及烹饪方法 - Google Patents

一种羊肉的除膻及烹饪方法 Download PDF

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CN107801926B
CN107801926B CN201711049562.5A CN201711049562A CN107801926B CN 107801926 B CN107801926 B CN 107801926B CN 201711049562 A CN201711049562 A CN 201711049562A CN 107801926 B CN107801926 B CN 107801926B
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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
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/72Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection 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
    • 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
    • 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
    • A23L13/72Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions
    • A23L13/74Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions using microorganisms or enzymes
    • 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
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/25Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • 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
    • A23L5/27Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

本发明公开了一种羊肉的除膻及烹饪方法,涉及肉制品处理技术领域。一种羊肉的除膻及烹饪方法,步骤为:(1)将羊肉切小块,淡盐水中浸泡8‑12min,捞出后用水冲洗;(2)将冲洗后的羊肉涂抹除膻剂,静置5‑10min,加水浸泡20‑30min,捞出后用水再冲洗;除膻剂由下列重量份的各组分组成:3份苜蓿素、3份蛋白酶、4份碳酸氢钠、2份大豆黄酮、1份维生素B12;(3)将羊肉在80‑95℃的水中用温火煮4‑8min,捞出后沥干;(4)将沥干的羊肉加水蒸煮,煮熟后加入调味剂爆炒,即可。本发明方法脱膻效果好,制得的羊肉味道鲜嫩、有独特炒制香味,营养价值高,可满足了人们物质生活的实际需要。

Description

一种羊肉的除膻及烹饪方法
技术领域
本发明涉及肉制品处理技术领域,具体涉及一种羊肉的除膻及烹饪方法。
背景技术
羊肉是一种营养丰富,肉质细嫩,易于消化的优良畜肉,具有高蛋白,低脂肪,含磷脂多,胆固醇少的特点,所以发展养羊业,羊肉及其副产品的深加工、精加工,无论是从营养角度还是保健功能都符合社会发展和人们生活的需要。然而,由于羊肉固有的膻味和腥味,一旦加工不好很容易影响食品的口味,使得许多消费者对这一传统滋补美食望而却步, 在很大程度上抑制了养羊及羊肉加工业的发展,并且造成了我国羊肉消费的不均匀分布。
针对羊肉等鲜肉所存在的腥味、膻味、臭味等问题,传统的处理方法是使用香料掩盖,但市面上的调味料中多含有一些不耐煮的香辛料,香辛料的稳定性差,调料在煮的过程中不能起到很好的去味效果。
发明内容
本发明的目的是提供一种羊肉的除膻及烹饪方法。
本发明是通过以下技术方案实现的:
一种羊肉的除膻及烹饪方法,步骤为:
(1)将羊肉切小块,淡盐水中浸泡8-12min,捞出后用水冲洗两遍;
(2)将冲洗后的羊肉涂抹除膻剂,静置5-10min,然后加水浸泡20-30min, 捞出后用水再冲洗两遍;
所述的除膻剂由下列重量份的各组分组成:3份苜蓿素、3份蛋白酶、4份碳酸氢钠、2份大豆黄酮、1份维生素B12;
(3)将再次冲洗后的羊肉在80-95℃的水中用温火煮4-8min,捞出后沥干;
(4)将沥干的羊肉加水蒸煮,煮熟后加入调味剂爆炒,即可。
进一步地,所述的羊肉切成每块0.3-1Kg的小块,用羊肉体积4-5倍的淡盐水浸泡。
所述的淡盐水为每1L水中溶有50-80g盐。
所述的每1Kg的羊肉涂抹除膻剂1.5-2.5g,用1.8-2.5倍羊肉体积的50-60℃的水溶解浸泡。
本发明将鲜羊肉用淡盐水浸泡后冲洗,可以脱除一部分的臭味后腥味,然后在羊肉表面涂抹除膻剂,然后用温水浸泡,然后捞出冲洗,可明显的闻到羊肉脱除了腥味和膻味,且有一定的嫩化效果。
为了验证本发明的效果,对鲜羊肉和经本发明方法处理后的羊肉进行脂肪酸含量的测定,结果显示,本发明方法可将鲜羊肉中的脂肪酸降低88-92%,具有显著的去酸效果。
综上,本发明方法脱膻效果好,制得的羊肉味道鲜嫩、有独特炒制香味,营养价值高,可满足了人们物质生活的实际需要。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例1
一种羊肉的除膻及烹饪方法,步骤为:
(1)将50Kg羊肉切成0.3-1Kg的小块,用羊肉体积4-5倍的淡盐水中浸泡8-12min,捞出后用水冲洗两遍,其中淡盐水为每1L水中溶有50g盐的溶液;
(2)将冲洗后的羊肉涂抹75g除膻剂,静置5-10min,然后1.8-2.5倍羊肉体积的50-60℃的水溶解浸泡20-30min, 捞出后用水再冲洗两遍;
所述的除膻剂由下列重量份的各组分组成:3份苜蓿素、3份蛋白酶、4份碳酸氢钠、2份大豆黄酮、1份维生素B12;
(3)将再次冲洗后的羊肉在80-95℃的水中用温火煮4-8min,捞出后沥干;
(4)将沥干的羊肉加水蒸煮,煮熟后加入常规的调味剂、洋葱等调料爆炒,即可。
实施例2
一种羊肉的除膻及烹饪方法,步骤为:
(1)将50Kg羊肉切成0.3-1Kg的小块,用羊肉体积4-5倍的淡盐水中浸泡8-12min,捞出后用水冲洗两遍,其中淡盐水为每1L水中溶有60g盐的溶液;
(2)将冲洗后的羊肉涂抹100g除膻剂,静置5-10min,然后1.8-2.5倍羊肉体积的50-60℃的水溶解浸泡20-30min, 捞出后用水再冲洗两遍;
所述的除膻剂由下列重量份的各组分组成:3份苜蓿素、3份蛋白酶、4份碳酸氢钠、2份大豆黄酮、1份维生素B12;
(3)将再次冲洗后的羊肉在80-95℃的水中用温火煮4-8min,捞出后沥干;
(4)将沥干的羊肉加水蒸煮,煮熟后加入常规的调味剂、葱、姜、蒜等调料爆炒,即可。
实施例3
一种羊肉的除膻及烹饪方法,步骤为:
(1)将50Kg羊肉切成0.3-1Kg的小块,用羊肉体积4-5倍的淡盐水中浸泡8-12min,捞出后用水冲洗两遍,其中淡盐水为每1L水中溶有80g盐的溶液;
(2)将冲洗后的羊肉涂抹125g除膻剂,静置5-10min,然后1.8-2.5倍羊肉体积的50-60℃的水溶解浸泡20-30min, 捞出后用水再冲洗两遍;
所述的除膻剂由下列重量份的各组分组成:3份苜蓿素、3份蛋白酶、4份碳酸氢钠、2份大豆黄酮、1份维生素B12;
(3)将再次冲洗后的羊肉在80-95℃的水中用温火煮4-8min,捞出后沥干;
(4)将沥干的羊肉加水蒸煮,煮熟后加入常规的调味剂、葱、豆芽等调料爆炒,即可。

Claims (3)

1.一种羊肉的除膻及烹饪方法,其特征在于,步骤为:
(1)将羊肉切小块,淡盐水中浸泡8-12min,捞出后用水冲洗两遍;其中所述的淡盐水为每1L水中溶有50-80g盐的水溶液;
(2)将冲洗后的羊肉涂抹除膻剂,静置5-10min,然后加水浸泡20-30min, 捞出后用水再冲洗两遍;
所述的除膻剂由下列重量份的各组分组成:3份苜蓿素、3份蛋白酶、4份碳酸氢钠、2份大豆黄酮、1份维生素B12;
(3)将再次冲洗后的羊肉在80-95℃的水中用温火煮4-8min,捞出后沥干;
(4)将沥干的羊肉加水蒸煮,煮熟后加入调味剂爆炒,即可。
2.根据权利要求1所述的一种羊肉的除膻及烹饪方法,其特征在于,所述的羊肉切成每块0.3-1Kg的小块,用羊肉体积4-5倍的淡盐水浸泡。
3.根据权利要求1或2所述的一种羊肉的除膻及烹饪方法,其特征在于,所述的每1Kg的羊肉涂抹除膻剂1.5-2.5g,静置5-10min,用1.8-2.5倍羊肉体积的50-60℃的水溶解浸泡。
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