CN107821914A - 一种羊肉扣肉的制作方法 - Google Patents
一种羊肉扣肉的制作方法 Download PDFInfo
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- mutton
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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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- A—HUMAN NECESSITIES
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
本发明公开一种羊肉扣肉的制作方法，包括调味料制作、羊肉处理、装入竹筒、包装、杀菌等步骤，所述的调味料包括八角、甘草、艾草、小茴香、花椒、良姜、香叶、甘松、红辣椒、桂皮、陈皮、白扣、草果、砂仁、生姜、大蒜、鱼腥草。本发明将羊肉做成扣肉，独特的加工方法使得羊肉香鲜可口，同时添加调味料，能够去除羊肉的膻味，增加适应性。
Description
技术领域
本发明属于食品加工领域，具体为一种羊肉扣肉的制作方法。
背景技术
羊肉为普遍受人们喜欢的肉品之一。羊肉肉质与牛肉相似，但肉味较浓；羊肉较猪肉的肉质更细嫩，较猪肉和牛肉的脂肪、胆固醇含量少。羊肉既能御风寒，又可补身体，对一般风寒咳嗽、慢性气管炎、虚寒哮喘、肾亏阳痿、腹部冷痛、体虚怕冷、腰膝酸软、面黄肌瘦、气血两亏、病后或产后身体虚亏等一切虚状均有治疗和补益效果；羊肉最适宜于冬季食用，故被称为冬令补品，深受人们欢迎。李时珍在《本草纲目》中指出：“羊肉能暖中补虚，补中益气，开胃健身，益肾气，养胆明目，治虚劳寒冷，五劳七伤”。
羊肉具有味香、味鲜的特点，羊肉的做法包括煮汤、爆炒、火锅、羊肉干等，现有技术中鲜有将羊肉做成扣肉的报道。羊肉的传统做法存在的不足之处是：常有羊膻怪味、腥味，且色泽不纯，而被部分人所冷落。
发明内容
本发明提供一种羊肉扣肉的制作方法，将羊肉做成扣肉，独特的加工方法使得羊肉香鲜可口，同时添加调味料，能够去除羊肉的膻味，增加适应性。
本发明的技术方案如下：
本发明的羊肉扣肉的制作方法，包括以下步骤：
A、按以下重量份准备调味料：八角2-7份、甘草2-3份、艾草1-2份、小茴香3-5份、花椒1-2份、良姜1-2份、香叶5-7份、甘松3-4份、红辣椒2-5份、桂皮1-6份、陈皮3-5份、白扣2-4份、草果3-5 份、砂仁2-6份、生姜2-3份、大蒜1-2份、鱼腥草10-15份；
B、羊肉处理：选用新鲜带皮的羊肉，去除淤血、软膘以及软碎骨，将肉分切成每块860~960g的方块，然后用文火煮制，每10min上下翻动一次，保持文火煮制10~40min，捞出沥水切片；在羊肉的皮上涂抹白醋和食盐，肉上涂抹蜂蜜和食盐，待油温升至140~160℃后，将羊肉下锅，每5min上下翻动一次，保持温度炸制10~30min，然后升温至210℃~220℃炸制2~7min，出锅沥油；
C、调味料制作：将桂皮、砂仁、草果、白扣、甘草、艾草、陈皮、生姜、甘松、大蒜按照配比混合均匀后，烘干研磨成粉末；将八角、小茴香、花椒、良姜、香叶、红辣椒按照配比依次加入到盛放有8-10 倍八角重量水的锅炉中，在80-90℃下恒温处理20-30min，然后过滤，并将滤液在50-70℃下进行浓缩处理至三分之一；将粉料加入到浓缩液中，并加入5-10滴白酒及适量食盐，搅拌均匀；
D、装筒：将步骤C制作的调味料均匀的浇在步骤B处理后的羊肉上，将鱼腥草摆在羊肉扣肉的旁边，将混合好羊肉扣肉一同装入竹筒中，并在羊肉上浇入适量水和芝麻油，然后进行蒸煮10-30min；
E、包装、二次杀菌：将步骤D中的羊肉扣肉进行真空包装，包装完毕的产品进行二次杀菌，杀菌温度为80-100℃，恒温1-3分钟，风干冷却即得。
所述的步骤B中羊肉切片的尺寸小于竹筒的内径。
所述的步骤B中涂抹蜂蜜和食盐之前趁热在羊肉上扎孔，所述的白醋和食盐的比例为1~1.5:1，蜂蜜与食盐的比例为1~1.5:1。
所述的步骤C中白酒的度数为20-52度。
本发明的原料来源及功效如下：
八角，【拉丁学名】Illicium verum，【别名】八角茴香、大茴香、唛角，是八角茴香科、八角属的一种植物。【性味】香气浓郁，味辛，甜。【功效】具有健胃、驱风、镇痛、调中理气、祛寒湿，治疗消化不良和神经衰弱等功用。
甘草，【学名】Glycyrrhiza uralensis Fisch。【别名】国老、甜草、乌拉尔甘草、甜根子。豆科、甘草属多年生草本，根与根状茎粗壮，是一种补益中草药。【性味】味甘甜，性平和。【归经】入心、脾、肺、胃四经。【功效与作用】益气补中；缓急止痛；润肺止咳；泻火解毒；调和诸药。主倦怠食少；肌瘦面黄；心悸气短；腹痛便溏；四肢挛急疼痛；脏躁；咳嗽气喘；咽喉肿痛；痈疮肿痛；小儿胎毒；及药物、食物中毒。用于脾胃虚弱，倦怠乏力，心悸气短，咳嗽痰多，脘腹、四肢挛急疼痛，痈肿疮毒，缓解药物毒性、烈性。
艾草，【学名】Artemisia argyi H. Lév. & Vaniot，【别名】萧茅、冰台、遏草、香艾、蕲艾、艾萧、艾蒿、艾蒿、蓬藁、艾﹑灸草﹑医草﹑黄草﹑艾绒等。多年生草本或略成半灌木状，植株有浓烈香气。【性味】辛，温。【功能主治】祛风，除湿，调经。用于风湿关节痛，皮肤瘙痒，月经不调。
茴香，【学名】Foeniculum vulgare。【别名】小怀香，又称香丝菜、小茴香、茴香子、谷香、浑香，嫩叶作菜蔬，是小茴香的茎部，为伞形科植物茴香的干燥成熟果实。温肾散寒，和胃理气。【性味】味辛性温。【功能主治】行气止痛，健胃散寒的功效；主治胃寒痛、小腹冷痛、痛经、腹胁痛、疝痛、睾丸鞘膜积液、血吸虫病等；治寒疝，少腹冷痛，肾虚腰痛，胃痛，呕吐，干、湿脚气。
花椒，【学名】Zanthoxylum bungeanum Maxim.，【别名】檓、大椒、秦椒、蜀椒、川椒或山椒。为芸香科、花椒属落叶灌木或小乔木，可孤植又可作防护刺篱。【功能主治】温中散寒，除湿，止痛，杀虫，解鱼腥毒。治积食停饮，心腹冷痛，呕吐，噫呃，咳嗽气逆，风寒湿痹，泄泻，痢疾，疝痛，齿痛，蛔虫病，蛲虫病，阴痒，疮疥。
良姜，【学名】Alpinia officinarum Hance ，【别名】小良姜、高良姜，基原物料的生态多年生草本。【性味归经】辛、热、归脾、胃经。【功能主治】散寒止痛，温中止呕。
香叶，【别名】月桂叶、香桂叶、桂叶、天竺桂等。月桂叶(bay leaf 亦作laurelleaf)樟科(Lauraceae)常绿树甜月桂(Laurus nobilis)的叶。【性味】辛；微温【功能主治】健胃理气。主脘胀腹痛；跌扑损伤；疥癣。【功效】止痛、抗神经痛、抗菌、抗痉挛、开胃、收敛、促进胆汁分泌、利尿、通经、退烧、利肝、杀虫、助产、激励、利胃、促进发汗、补身。
甘松，【拉丁文名】Nardostachys chinensis Batal.多年生草本，全株有强烈松脂样香气。【性味】味辛；甘；性温。【归经】归脾；胃经。【功效】理气止痛；醒脾健胃。【主治】脘腹胀痛；不思饮食；牙痛；脚气。
辣椒，【学名】Capsicum annuum L.，茄科、辣椒属。【性味】果：辛、凉。【功能】含有较多的维生素。脾胃虚弱者不宜多食，而且辣椒多则伤肝。外用治冻疮，风湿痛，腰肌痛。
桂皮，【学名】Cinnamomum tamala (Bauch.-Ham.) Nees et Eberm，【别名】肉桂、官桂或香桂，为樟科植物天竺桂、阴香、细叶香桂、肉桂或川桂等树皮的通称。【性味】味辛甘、性热。【归经】入肾、脾、膀胱经。【功效】补元阳，暖脾胃，除积冷，通脉止痛和止泻的功效。主治命门火衰、肢冷脉微、亡阳虚脱、腹痛泄泻、寒疝、腰膝冷痛、经桂皮（侧面）闭瘕、阴疽流注、虚阳浮越之上热下寒等症。
陈皮，【别名】为橘皮，为芸香科植物橘及其栽培变种的成熟果皮。【性味】性温，味辛、味苦。【归经】入脾经、胃经、肺经。【主治功效】理气健脾，调中，燥湿，化痰。主治脾胃气滞之脘腹胀满或疼痛、消化不良。湿浊阻中之胸闷腹胀、纳呆便溏。痰湿壅肺之咳嗽气喘。用于胸脘胀满，食少吐泻，咳嗽痰多。
白扣，【学名】Amomum Kravanh Pierre ex Gagnep.，多年生草本。根茎粗壮，棕红色。】【性味】味辛，性温。【功效】有芳香而辛辣的气味。有理气、消食、止呕的作用。
草果，【学名】Amomum tsaoko，是姜科豆蔻属植物，草果的果实。【别名】草果仁、草果子。【性味】味辛，性温，无毒。【归经】入脾经、胃经。【功能】燥湿除寒，祛痰截疟，健脾开胃，利水消肿。【主治】疟疾，痰饮痞满，脘腹冷痛，反胃，呕吐，泻痢，食积。
砂仁，【拉丁名称】FRUCTUS AMOMI，【别名】缩沙蜜、缩砂仁、阳春砂、春砂仁、蜜砂仁。砂仁是热带和亚热带特有的一种植物，它的果实是中医常用的一味芳香性药材。【性味】味辛，性温。【归经】归脾经、胃经、肾经。功能：化湿开胃，温脾止泻，理气安胎。【主治】用于湿浊中阻，脘痞不饥，脾胃虚寒，呕吐泄泻，妊娠恶阻，胎动不安。
生姜，【学名】Zingiber officinale Roscoe，是姜科多年生草本植物姜(Zingiberofficinale Roscoe)的新鲜根茎，【别名】姜根、百辣云、勾装指、因地辛、炎凉小子、鲜生姜、蜜炙姜。辛、微温，归肺脾胃经。发汗解表，温中止呕，温肺止咳，解鱼蟹毒，解药毒。 【功效】外感风寒、头痛、痰饮、咳嗽、胃寒呕吐；在遭受冰雪、水湿、寒冷侵袭后，急以姜汤饮之，可增进血行，驱散寒邪。
大蒜，【学名】Allium sativum L.（Garlic）属百合科葱属，以鳞茎入药。【别名】蒜、蒜头、独蒜。【性味】性温，味辛平；【归经】入脾、胃、肺经。【功用主治】解毒杀虫，消肿止痛，止泻止痢，治肺，驱虫，此外还有温脾暖胃。治痈疽肿毒，白秃癣疮，痢疾泄泻，肺痨顿咳，蛔虫蛲虫，饮食积滞，脘腹冷痛，水肿胀满。
鱼腥草，【拉丁学名】Houttuynia cordataThunb.是中国药典收录的草药，草药来源为三白草科植物蕺菜的干燥地上部分。【别名】折耳根、臭菜、侧耳根、臭根草、臭灵丹、朱皮拱。【性味】性微寒，味苦。【归经】归肺经、膀胱、大肠经。【功能】清热解毒；排脓消痈；利尿通淋。【主治】热淋主肺痈吐脓；痰热喘咳；喉哦；热痢；痈肿疮毒；热淋。
本发明的有益效果为：
本发明的羊肉扣肉鲜嫩美味，无任何膻腥味，鲜味醇厚、入口清爽、色香味俱佳，且营养丰富，由于含有白扣、桂皮、草果、良姜、陈皮等具有药物作用的成份，故该羊肉扣肉还具有良好的健康保健效果。
本发明的羊肉扣肉的制作工艺流程简单，能耗低，成本低，通过将羊肉扣肉在竹筒中密封蒸煮，能够使得调味料的成分渗入到羊肉中，同时，羊肉扣肉中含有竹筒的清香，增加了羊肉扣肉的香美味。
具体实施方式
下面通过具体实施例对本发明进行详细说明。
实施例1
本发明的羊肉扣肉的制作方法，包括以下步骤：
A、按以下重量准备调味料：八角2g、甘草2g、艾草1g、小茴香3g、花椒1g、良姜1g、香叶5g、甘松3g、红辣椒2g、桂皮1g、陈皮3g、白扣2g、草果3g、砂仁2g、生姜2g、大蒜1g、鱼腥草10g；
B、羊肉处理：选用新鲜带皮的羊肉，去除淤血、软膘以及软碎骨，将肉分切成每块860g的方块，然后用文火煮制，每10min上下翻动一次，保持文火煮制10min，捞出沥水切片；趁热在羊肉上扎孔，在羊肉的皮上涂抹白醋和食盐，白醋和食盐的比例为1:1；肉上涂抹蜂蜜和食盐，蜂蜜与食盐的比例为1:1；待油温升至140℃后，将羊肉下锅，每5min上下翻动一次，保持温度炸制10min，然后升温至210℃℃炸制2min，出锅沥油；
C、调味料制作：将桂皮、砂仁、草果、白扣、甘草、艾草、陈皮、生姜、甘松、大蒜按照配比混合均匀后，烘干研磨成粉末；将八角、小茴香、花椒、良姜、香叶、红辣椒按照配比依次加入到盛放有8倍八角重量水的锅炉中，在80℃下恒温处理20min，然后过滤，并将滤液在50℃下进行浓缩处理至三分之一；将粉料加入到浓缩液中，并加入5滴20度的白酒及适量食盐，搅拌均匀；
D、装筒：将步骤C制作的调味料均匀的浇在步骤B处理后的羊肉上，将鱼腥草摆在羊肉扣肉的旁边，将混合好羊肉扣肉一同装入竹筒中，竹筒的内径大于羊肉切片的尺寸；并在羊肉上浇入适量水和芝麻油，然后进行蒸煮10min；
E、包装、二次杀菌：将步骤D中的羊肉扣肉进行真空包装，包装完毕的产品进行二次杀菌，杀菌温度为80℃，恒温1分钟，风干冷却即得。
实施例2
本发明的羊肉扣肉的制作方法，包括以下步骤：
A、按以下重量准备调味料：八角3g、甘草2.5g、艾草1.5g、小茴香4g、花椒1.5g、良姜1.5g、香叶6g、甘松3.5g、红辣椒3g、桂皮2g、陈皮4g、白扣3g、草果4g、砂仁3g、生姜2.5g、大蒜1.5g、鱼腥草12g；
B、羊肉处理：选用新鲜带皮的羊肉，去除淤血、软膘以及软碎骨，将肉分切成每块880g的方块，然后用文火煮制，每10min上下翻动一次，保持文火煮制20min，捞出沥水切片；趁热在羊肉上扎孔，在羊肉的皮上涂抹白醋和食盐，白醋和食盐的比例为1~1.5:1；肉上涂抹蜂蜜和食盐，蜂蜜与食盐的比例为1~1.5:1；待油温升至145℃后，将羊肉下锅，每5min上下翻动一次，保持温度炸制15min，然后升温至212℃炸制3min，出锅沥油；
C、调味料制作：将桂皮、砂仁、草果、白扣、甘草、艾草、陈皮、生姜、甘松、大蒜按照配比混合均匀后，烘干研磨成粉末；将八角、小茴香、花椒、良姜、香叶、红辣椒按照配比依次加入到盛放有9倍八角重量水的锅炉中，在85℃下恒温处理22min，然后过滤，并将滤液在55℃下进行浓缩处理至三分之一；将粉料加入到浓缩液中，并加入6滴白酒及适量食盐，搅拌均匀，白酒的度数为25度；
D、装筒：将步骤C制作的调味料均匀的浇在步骤B处理后的羊肉上，将鱼腥草摆在羊肉扣肉的旁边，将混合好羊肉扣肉一同装入竹筒中，竹筒的内径大于羊肉切片的尺寸；并在羊肉上浇入适量水和芝麻油，然后进行蒸煮15min；
E、包装、二次杀菌：将步骤D中的羊肉扣肉进行真空包装，包装完毕的产品进行二次杀菌，杀菌温度为85℃，恒温2分钟，风干冷却即得。
实施例3
本发明的羊肉扣肉的制作方法，包括以下步骤：
A、按以下重量准备调味料：八角4g、甘草2.8g、艾草1.8g、小茴香4.5g、花椒1.8g、良姜1.8g、香叶6.5g、甘松3.8g、红辣椒4g、桂皮3g、陈皮4.5g、白扣3.5g、草果5g、砂仁4g、生姜2.8g、大蒜1.8g、鱼腥草13g；
B、羊肉处理：选用新鲜带皮的羊肉，去除淤血、软膘以及软碎骨，将肉分切成每块880g的方块，然后用文火煮制，每10min上下翻动一次，保持文火煮制30min，捞出沥水切片；趁热在羊肉上扎孔，在羊肉的皮上涂抹白醋和食盐，白醋和食盐的比例为1.2:1；肉上涂抹蜂蜜和食盐，蜂蜜与食盐的比例为1.2:1；待油温升至150℃后，将羊肉下锅，每5min上下翻动一次，保持温度炸制18min，然后升温至215℃炸制4min，出锅沥油；
C、调味料制作：将桂皮、砂仁、草果、白扣、甘草、艾草、陈皮、生姜、甘松、大蒜按照配比混合均匀后，烘干研磨成粉末；将八角、小茴香、花椒、良姜、香叶、红辣椒按照配比依次加入到盛放有10倍八角重量水的锅炉中，在88℃下恒温处理25min，然后过滤，并将滤液在60℃下进行浓缩处理至三分之一；将粉料加入到浓缩液中，并加入7滴白酒及适量食盐，搅拌均匀，白酒的度数为30度；
D、装筒：将步骤C制作的调味料均匀的浇在步骤B处理后的羊肉上，将鱼腥草摆在羊肉扣肉的旁边，将混合好羊肉扣肉一同装入竹筒中，竹筒的内径大于羊肉切片的尺寸；并在羊肉上浇入适量水和芝麻油，然后进行蒸煮20min；
E、包装、二次杀菌：将步骤D中的羊肉扣肉进行真空包装，包装完毕的产品进行二次杀菌，杀菌温度为90℃，恒温3分钟，风干冷却即得。
实施例4
本发明的羊肉扣肉的制作方法，包括以下步骤：
A、按以下重量准备调味料：八角5g、甘草3g、艾草2g、小茴香5g、花椒2g、良姜2g、香叶7g、甘松4g、红辣椒5g、桂皮4g、陈皮5g、白扣5g、草果6g、砂仁6g、生姜3g、大蒜2g、鱼腥草14g；
B、羊肉处理：选用新鲜带皮的羊肉，去除淤血、软膘以及软碎骨，将肉分切成每块880g的方块，然后用文火煮制，每10min上下翻动一次，保持文火煮制35min，捞出沥水切片；趁热在羊肉上扎孔，在羊肉的皮上涂抹白醋和食盐，白醋和食盐的比例为1.5:1；肉上涂抹蜂蜜和食盐，蜂蜜与食盐的比例为1.5:1；待油温升至155℃后，将羊肉下锅，每5min上下翻动一次，保持温度炸制25min，然后升温至218℃炸制3min，出锅沥油；
C、调味料制作：将桂皮、砂仁、草果、白扣、甘草、艾草、陈皮、生姜、甘松、大蒜按照配比混合均匀后，烘干研磨成粉末；将八角、小茴香、花椒、良姜、香叶、红辣椒按照配比依次加入到盛放有9倍八角重量水的锅炉中，在90℃下恒温处理28min，然后过滤，并将滤液在65℃下进行浓缩处理至三分之一；将粉料加入到浓缩液中，并加入6滴白酒及适量食盐，搅拌均匀，白酒的度数为35度；
D、装筒：将步骤C制作的调味料均匀的浇在步骤B处理后的羊肉上，将鱼腥草摆在羊肉扣肉的旁边，将混合好羊肉扣肉一同装入竹筒中，竹筒的内径大于羊肉切片的尺寸；并在羊肉上浇入适量水和芝麻油，然后进行蒸煮25min；
E、包装、二次杀菌：将步骤D中的羊肉扣肉进行真空包装，包装完毕的产品进行二次杀菌，杀菌温度为90℃，恒温2分钟，风干冷却即得。
实施例5
本发明的羊肉扣肉的制作方法，包括以下步骤：
A、按以下重量准备调味料：八角7g、甘草3g、艾草2g、小茴香5g、花椒2g、良姜1g、香叶7g、甘松3g、红辣椒5g、桂皮6g、陈皮4g、白扣3g、草果4g、砂仁6g、生姜2g、大蒜2g、鱼腥草15g；
B、羊肉处理：选用新鲜带皮的羊肉，去除淤血、软膘以及软碎骨，将肉分切成每块880g的方块，然后用文火煮制，每10min上下翻动一次，保持文火煮制40min，捞出沥水切片；趁热在羊肉上扎孔，在羊肉的皮上涂抹白醋和食盐，白醋和食盐的比例为1:1；肉上涂抹蜂蜜和食盐，蜂蜜与食盐的比例为1.5:1；待油温升至160℃后，将羊肉下锅，每5min上下翻动一次，保持温度炸制30min，然后升温至220℃炸制7min，出锅沥油；
C、调味料制作：将桂皮、砂仁、草果、白扣、甘草、艾草、陈皮、生姜、甘松、大蒜按照配比混合均匀后，烘干研磨成粉末；将八角、小茴香、花椒、良姜、香叶、红辣椒按照配比依次加入到盛放有9倍八角重量水的锅炉中，在90℃下恒温处理30min，然后过滤，并将滤液在70℃下进行浓缩处理至三分之一；将粉料加入到浓缩液中，并加入10滴白酒及适量食盐，搅拌均匀，白酒的度数为52度；
D、装筒：将步骤C制作的调味料均匀的浇在步骤B处理后的羊肉上，将鱼腥草摆在羊肉扣肉的旁边，将混合好羊肉扣肉一同装入竹筒中，竹筒的内径大于羊肉切片的尺寸；并在羊肉上浇入适量水和芝麻油，然后进行蒸煮30min；
E、包装、二次杀菌：将步骤D中的羊肉扣肉进行真空包装，包装完毕的产品进行二次杀菌，杀菌温度为100℃，恒温3分钟，风干冷却即得。
Claims (4)
1.一种羊肉扣肉的制作方法，其特征在于，包括以下步骤：
A、按以下重量份准备调味料：八角2-7份、甘草2-3份、艾草1-2份、小茴香3-5份、花椒1-2份、良姜1-2份、香叶5-7份、甘松3-4份、红辣椒2-5份、桂皮1-6份、陈皮3-5份、白扣2-4份、草果3-5 份、砂仁2-6份、生姜2-3份、大蒜1-2份、鱼腥草10-15份；
B、羊肉处理：选用新鲜带皮的羊肉，去除淤血、软膘以及软碎骨，将肉分切成每块860~960g的方块，然后用文火煮制，每10min上下翻动一次，保持文火煮制10~40min，捞出沥水切片；在羊肉的皮上涂抹白醋和食盐，肉上涂抹蜂蜜和食盐，待油温升至140~160℃后，将羊肉下锅，每5min上下翻动一次，保持温度炸制10~30min，然后升温至210℃~220℃炸制2~7min，出锅沥油；
C、调味料制作：将桂皮、砂仁、草果、白扣、甘草、艾草、陈皮、生姜、甘松、大蒜按照配比混合均匀后，烘干研磨成粉末；将八角、小茴香、花椒、良姜、香叶、红辣椒按照配比依次加入到盛放有8-10 倍八角重量水的锅炉中，在80-90℃下恒温处理20-30min，然后过滤，并将滤液在50-70℃下进行浓缩处理至三分之一；将粉料加入到浓缩液中，并加入5-10滴白酒及适量食盐，搅拌均匀；
D、装筒：将步骤C制作的调味料均匀的浇在步骤B处理后的羊肉上，将鱼腥草摆在羊肉扣肉的旁边，将混合好羊肉扣肉一同装入竹筒中，并在羊肉上浇入适量水和芝麻油，然后进行蒸煮10-30min；
E、包装、二次杀菌：将步骤D中的羊肉扣肉进行真空包装，包装完毕的产品进行二次杀菌，杀菌温度为80-100℃，恒温1-3分钟，风干冷却即得。
2.根据权利要求1所述的羊肉扣肉的制作方法，其特征在于：所述的步骤B中羊肉切片的尺寸小于竹筒的内径。
3.根据权利要求1所述的羊肉扣肉的制作方法，其特征在于：所述的步骤B中涂抹蜂蜜和食盐之前趁热在羊肉上扎孔，所述的白醋和食盐的比例为1~1.5:1，蜂蜜与食盐的比例为1~1.5:1。
4.根据权利要求1所述的羊肉扣肉的制作方法，其特征在于：所述的步骤C中白酒的度数为20-52度。
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