CN107801926B - 一种羊肉的除膻及烹饪方法 - Google Patents
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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
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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| CN106262621A (zh) * | 2016-08-25 | 2017-01-04 | 方莉 | 一种羊肉去膻用浸渍液 |
| CN106578854A (zh) * | 2016-12-29 | 2017-04-26 | 安徽省田丰牧业科技有限公司 | 一种羊肉的脱膻方法 |
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| CN106262621A (zh) * | 2016-08-25 | 2017-01-04 | 方莉 | 一种羊肉去膻用浸渍液 |
| CN106578854A (zh) * | 2016-12-29 | 2017-04-26 | 安徽省田丰牧业科技有限公司 | 一种羊肉的脱膻方法 |
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