CN107969634A - 即食牛肉粒的制作方法 - Google Patents
即食牛肉粒的制作方法 Download PDFInfo
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- 235000015278 beef Nutrition 0.000 title claims abstract description 60
- 239000008187 granular material Substances 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 235000013405 beer Nutrition 0.000 claims abstract description 8
- 244000179560 Prunella vulgaris Species 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 235000008113 selfheal Nutrition 0.000 claims abstract description 7
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 238000007654 immersion Methods 0.000 claims description 12
- 241001116389 Aloe Species 0.000 claims description 5
- 235000011399 aloe vera Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000002335 preservative effect Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Classifications
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种即食牛肉粒的制作方法，涉及食品加工技术领域，包括以下步骤：先将新鲜牛肉用盐水冲洗干净，然后浸泡到加有夏枯草的啤酒中10分钟～15分钟得到牛肉块；将牛肉块取出后切丁，然后浸泡到加有枸杞的糯米酒中20分钟～30分钟得到牛肉丁；将牛肉丁取出放置阳光下暴晒5天～7天，然后装袋得到即食牛肉粒。它可以解决现有即食牛肉产品需添加防腐剂来增加保质期的问题。
Description
技术领域
本发明涉及食品加工技术领域，尤其是一种即食牛肉粒的制作方法。
背景技术
牛肉含有丰富的蛋白质，氨基酸，能提高机体抗病能力，牛肉产品的营养组成更接近人体需要，容易消化吸收，能提高机体抗病能力，已经成为我国主要肉类食品之一。目前，市场的牛肉产品的制作方法通常以快速烘干后加入防腐剂来增加保质期，长期食用牛肉产品而摄入防腐剂会对人们身体健康造成伤害。
发明内容
本发明提供一种即食牛肉粒的制作方法，它可以解决现有即食牛肉产品需添加防腐剂来增加保质期的问题。
为了解决上述技术问题，本发明所采用的技术方案包括以下步骤：
1）先将新鲜牛肉用盐水冲洗干净，然后浸泡到加有夏枯草的啤酒中10分钟～15分钟得到牛肉块；
2）将步骤1）所得的牛肉块取出后切丁，然后浸泡到加有枸杞的糯米酒中20分钟～30分钟得到牛肉丁；
3）将步骤2）所得的牛肉丁取出放置阳光下暴晒5天～7天，然后装袋得到即食牛肉粒。
上述技术方案中，更具体的技术方案还可以是：所述步骤1）中浸泡时还需用手揉捏。
进一步的：所述步骤2）中浸泡时还需不停搅拌。
进一步的：所述步骤3）中暴晒时还需喷洒芦荟水，每天一次。
由于采用了上述技术方案，本发明与现有技术相比具有如下有益效果：
1、用加有夏枯草的啤酒浸泡新鲜牛肉可以杀灭生牛肉中的大肠杆菌，浸泡时用手揉捏牛肉，能够将绷紧的牛肉变得松软，利于啤酒侵入到牛肉当中，去除牛肉的腥味；
2、夏枯草的啤酒均有较大的苦涩味，用加有枸杞的糯米酒浸泡牛肉可以去除当中苦涩味，浸泡时不停搅拌有利于糯米酒侵入到牛肉当中，去除牛肉的苦味；
3、通过太阳长时间暴晒，将牛肉内的水分全部晒干，晒干的牛肉相比烘干的牛肉不会回潮，不需要添加防腐剂常温下也具有很长的保质期，暴晒时每天喷洒芦荟水，起到防虫杀菌、加快去除牛肉血水的作用。
具体实施方式
下面结合具体实例对本发明作进一步详述：
实施例一
本实例即食牛肉粒的制作方法，包括以下步骤：
1）先将新鲜牛肉用盐水冲洗干净，然后浸泡到加有夏枯草的啤酒中10分钟得到牛肉块，浸泡时还需用手揉捏；
2）将步骤1）所得的牛肉块取出后切丁，然后浸泡到加有枸杞的糯米酒中20分钟得到牛肉丁，浸泡时还需不停搅拌；
3）将步骤2）所得的牛肉丁取出放置阳光下暴晒5天，暴晒时还需喷洒芦荟水，每天一次，然后装袋得到即食牛肉粒。
通过本实施例得到的即食牛肉粒，常温下保质期为6个月。
实施例二
本实例即食牛肉粒的制作方法，包括以下步骤：
1）先将新鲜牛肉用盐水冲洗干净，然后浸泡到加有夏枯草的啤酒中15分钟得到牛肉块，浸泡时还需用手揉捏；
2）将步骤1）所得的牛肉块取出后切丁，然后浸泡到加有枸杞的糯米酒中30分钟得到牛肉丁，浸泡时还需不停搅拌；
3）将步骤2）所得的牛肉丁取出放置阳光下暴晒7天，暴晒时还需喷洒芦荟水，每天一次，然后装袋得到即食牛肉粒。
通过本实施例得到的即食牛肉粒，常温下保质期为10个月。
Claims (4)
1.一种即食牛肉粒的制作方法，其特征在于包括以下步骤：
1）先将新鲜牛肉用盐水冲洗干净，然后浸泡到加有夏枯草的啤酒中10分钟～15分钟得到牛肉块；
2）将步骤1）所得的牛肉块取出后切丁，然后浸泡到加有枸杞的糯米酒中20分钟～30分钟得到牛肉丁；
3）将步骤2）所得的牛肉丁取出放置阳光下暴晒5天～7天，然后装袋得到即食牛肉粒。
2.根据权利要求1所述的即食牛肉粒的制作方法，其特征在于：所述步骤1）中浸泡时还需用手揉捏。
3.根据权利要求1所述的即食牛肉粒的制作方法，其特征在于：所述步骤2）中浸泡时还需不停搅拌。
4.根据权利要求1所述的即食牛肉粒的制作方法，其特征在于：所述步骤3）中暴晒时还需喷洒芦荟水，每天一次。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558554A (zh) * | 2014-10-06 | 2016-05-11 | 陈言花 | 一种柠檬味香辣鸡肉粒及其制作方法 |
| CN105831606A (zh) * | 2016-04-14 | 2016-08-10 | 旌德县马家溪生态农业开发有限公司 | 一种即食牛肉粒 |
| CN106819882A (zh) * | 2016-12-26 | 2017-06-13 | 阜阳市春天食品有限公司 | 一种桂花香黄金牛肉粒的制作方法 |
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2017
- 2017-11-27 CN CN201711209459.2A patent/CN107969634A/zh not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558554A (zh) * | 2014-10-06 | 2016-05-11 | 陈言花 | 一种柠檬味香辣鸡肉粒及其制作方法 |
| CN105831606A (zh) * | 2016-04-14 | 2016-08-10 | 旌德县马家溪生态农业开发有限公司 | 一种即食牛肉粒 |
| CN106819882A (zh) * | 2016-12-26 | 2017-06-13 | 阜阳市春天食品有限公司 | 一种桂花香黄金牛肉粒的制作方法 |
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