CN108013370A - 一种红烧肉的制作方法 - Google Patents
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Abstract
一种红烧肉的制作方法,包括以下步骤:汤汁调料的配备;汤汁的烧制加工;猪肉的焯水与分切;猪肉的腌制;猪肉的加工烧制;辅料的处理;包装;灭菌;速冻;装箱入库;检验。本发明口感好,按此工艺生产的川香回锅肉色泽红亮油润,肉片肥瘦均匀,口感干香,香辣可口,与传统餐饮小锅烹饪效果无明显差异。
Description
技术领域
本发明涉及烹饪技术加工领域,具体涉及一种红烧肉的制作方法。
背景技术
随着城镇化的高速发展,人民生活水平的不断提高,工作节奏的不断加快和旅游业的快速发展,工业化的速冻熟制菜肴产品应运而生。速冻熟制菜肴依靠其安全、营养、卫生、便捷、质量稳定、无厨化等特点迅速占领快餐市场,成为需求的热点。
回锅肉是经典的川菜,被认为是川菜之首,回锅是将煮熟后的猪肉进行回锅再次烧制,配以青椒、蒜苗等爆炒,口味独特,色泽红亮,肥而不腻,入口浓香。将回锅肉工业化生产为速冻熟制菜肴,开发成色、香、味、质俱佳的产品不仅可以丰富市场速冻熟制菜品种类,还能带来丰厚的经济效益,满足市场需求。
发明内容
本发明提出的一种红烧肉的制作方法,可实现速冻熟制菜肴回锅肉的工业化批量生产。
为实现上述目的,本发明采用了以下技术方案:一种红烧肉的制作方法,其特征在于:包括以下步骤:
步骤一、汤汁调料配制:称取大豆油、蒜子(绞碎)、生姜(绞碎)、豆瓣酱、辣椒酱、老抽酱油、白糖、味精、鸡精、花椒油、水、玉米淀粉;
步骤二、汤汁烧制加工:炒锅烧热,加入大豆油,烧热后加入姜蒜炒香,加入豆瓣酱、辣椒酱炒出红油,再加入水、老抽、白糖、鸡精、味精搅拌均匀后烧至沸腾后关火,取出汤汁;
步骤三、猪肉的焯水与分切:选用猪精五花肉,肥瘦均匀,膘厚不超过3cm,刀法平直整齐,必须修割净伤斑、出血点、碎肉、软骨、血污、淋巴结、脓包、浮毛及杂质;
将整块猪肉洗净后入沸水锅中,水完全漠过猪肉,将猪肉煮至断生后取出冷却至常温;整块猪肉平铺,入冷冻库冻至成硬块,使用距骨机分切成长条状,再使用砍排机切割成片状;
步骤四、猪肉的腌制:分切后的猪肉片加入老抽充分搅拌均匀,使肉片充分上色,入0-4℃冷库静置若干小时;
步骤五、猪肉的烧制:使用明火灶,加入大豆油,油温烧热时加入腌制后的肉片,过油1分钟,至猪肉干香后取出沥油备用;
步骤六、辅料的处理:采用青尖椒、红菜椒作为辅料,青尖椒去柄后洗净,分切成长段状,红菜椒洗净后去除根蒂及辣椒子,分切成片状,备用;
步骤七、包装:将花椒油加入汤汁内搅拌均匀,使用罐汤机称取汤汁于蒸煮袋内,再使用电子秤称取相应重量的肉片、青尖椒、红椒片,使用真空封口机封口;
步骤八、灭菌:采用巴氏灭菌线进行灭菌,温度95℃,灭菌时间30分钟;
步骤九、速冻:将灭菌后的熟制菜肴进行摆盘,入-48℃速冻库中速冻3小时,至菜肴中心温度为-18℃以下出库装箱;
步骤十、装箱入库:速冻完成糖醋排骨进行装箱,装箱封口后入-18℃冷冻库保存;
步骤十一、检验,成品进行抽检。
进一步的,所述步骤一中蒜子和生姜绞碎。
进一步的,所述步骤二中油温烧至烧至150℃时加入姜蒜炒香。
进一步的,所述步骤二还包括用水淀粉勾芡后关火,取出汤汁。
进一步的,所述步骤三所选猪精五花肉,肌肉鲜红色或深红色,有光泽,脂肪呈乳白色或粉红色,有猪肉固有的气味,无异味。
进一步的,所述步骤三整块猪肉平铺,入冷冻库冻至中心温度-4℃左右,使用距骨机分切成长条状,再使用砍排机切割成片状;
进一步的,所述步骤四中猪肉和老抽的质量比为20:1。
进一步的,所述步骤五中油温烧至180℃时再加入腌制后的肉片。
进一步的,所述步骤六中分切后的青尖椒与红椒片分别入漂烫线漂烫后冷却备用。
进一步的,所述步骤十一中按照GB/T 10379进行检验。
由上可知,本发明的一种红烧肉的制作方法有益效果如下:
1.口感好,按此工艺生产的川香回锅肉色泽红亮油润,肉片肥瘦均匀,口感干香,香辣可口,与传统餐饮小锅烹饪效果无明显差异。
2.可批量操作,传统烹饪工艺烧制过程中将汤汁与肉片、辅料混合后直接出餐,但在工业化生产过程中汤汁与肉片、辅料混合后无法进行每份定量加工。本工艺将汤汁与固体物分开烧制,包装时再采用灌装机及电子秤称量,可保证每份汤汁与固体物净含量的准确性。
3.质量稳定,传统烹饪工艺厨师在烧制过程中凭经验进行烧制,同一厨师在不同时间及不同厨师烧制口味均不相同。工业化生产过程中对配料进行严格称量,肉片切割规格,腌制料配比,肉片油炸时间,每份汤汁及固体物的净含量进行了统一的规定,可保证每一包产品的稳定性。
4.批量生产成本低,工业化集中生产在原料采购价格,生产加工过程中人工及能耗均低于门店单独加工成本。
5.健康营养,保质期长,速冻熟制菜肴包装后进行灭菌,可杀死料包内的微生物,速冻后入-18℃冷库保存,保质期可达10~12个月。速冻最大程度保存食材营养,冷冻保存,不添加防腐剂。
6.出餐方便,门店操作只需提前将采用进行解冻,连同包装一起入沸水中加入6分钟即可拆袋出餐,或入微波炉中高火加热3分钟即可出餐。不需添加其他调料,不需专业厨师进行烧制。
7.出餐形式多样,速冻熟制川香回锅肉可单独出餐,亦可配米饭、面食食用。
具体实施方式
下面结合实施例对本发明做进一步说明:
本实施例所述的红烧肉的制作方法,包括:
1.汤汁调料配制:称取大豆油1000g、蒜子200g(绞碎)、生姜200g(绞碎)、郫县豆瓣酱600g、辣椒酱300g、老抽酱油120g、白糖100g、味精150g、鸡精150g、花椒油60g、水4000g、玉米淀粉20g。
2.汤汁烧制加工:炒锅烧热,加入大豆油,烧至油温150℃时加入姜蒜炒香,加入郫县豆瓣酱、辣椒酱炒出红油。加入水、老抽、白糖、鸡精、味精搅拌均匀后烧至沸腾,用水淀粉勾芡后关火,取出汤汁。
3.猪肉的焯水与分切:选用猪精五花肉,肌肉鲜红色或深红色,有光泽,脂肪呈乳白色或粉红色,应有猪肉固有的气味,无异味。肥瘦均匀,膘厚不超过3cm,刀法平直整齐,必须修割净伤斑、出血点、碎肉、软骨、血污、淋巴结、脓包、浮毛及杂质。
将整块猪肉洗净后入沸水锅中,水完全漠过猪肉,将猪肉煮至断生(中心无血水)后取出冷却至常温。整块猪肉平铺,入冷冻库冻至中心温度-4℃左右,使用距骨机分切成5cm宽长条状,再使用砍排机切割成0.5cm厚片状。
4.猪肉的腌制:分切后的猪肉片加入老抽(每1000g猪肉加入老抽30g)充分搅拌均匀,使肉片充分上色,入0-4℃冷库静置3小时。
5.猪肉的烧制:使用明火灶,加入15kg大豆油,烧至油温180℃时加入5kg腌制后的肉片,过油1分钟,至猪肉干香后取出沥油备用。
6.辅料的处理:采用青尖椒、红菜椒作为辅料,青尖椒去柄后洗净,分切成1cm长段状。红菜椒洗净后去除根蒂及辣椒子,分切成2cm*2cm片状。分切后的青尖椒与红椒片分别入漂烫线漂烫后冷却备用。
7.包装:将花椒油加入汤汁内搅拌均匀,使用罐汤机称取汤汁70g于蒸煮袋内,再使用电子秤称取相应重量的肉片80g、青尖椒10g、红椒片40g。使用真空封口机封口。
8.灭菌:采用巴氏灭菌线进行灭菌,温度95℃,灭菌时间30分钟。
9.速冻:将灭菌后的熟制菜肴进行摆盘,入-48℃速冻库中速冻3小时,至菜肴中心温度为-18℃以下出库装箱。
10.装箱入库:速冻完成糖醋排骨进行装箱,每箱20份,装箱封口后入-18℃冷冻库保存。
11.检验,成品进行抽检,按照GB/T 10379进行检验。
以上所述的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案作出的各种变形和改进,均应落入本发明的保护范围内。
Claims (10)
1.一种红烧肉的制作方法,其特征在于:包括以下步骤:
步骤一、汤汁调料配制:称取大豆油、蒜子、生姜、豆瓣酱、辣椒酱、老抽酱油、白糖、味精、鸡精、花椒油、水、玉米淀粉;
步骤二、汤汁烧制加工:炒锅烧热,加入大豆油,烧热后加入姜蒜炒香,加入豆瓣酱、辣椒酱炒出红油,再加入水、老抽、白糖、鸡精、味精搅拌均匀后烧至沸腾后关火,取出汤汁;
步骤三、猪肉的焯水与分切:选用猪精五花肉,肥瘦均匀,膘厚不超过3cm,刀法平直整齐,必须修割净伤斑、出血点、碎肉、软骨、血污、淋巴结、脓包、浮毛及杂质;
将整块猪肉洗净后入沸水锅中,水完全漠过猪肉,将猪肉煮至断生后取出冷却至常温;整块猪肉平铺,入冷冻库冻至成硬块,使用距骨机分切成长条状,再使用砍排机切割成片状;
步骤四、猪肉的腌制:分切后的猪肉片加入老抽充分搅拌均匀,使肉片充分上色,入0-4℃冷库静置若干小时;
步骤五、猪肉的烧制:使用明火灶,加入大豆油,油温烧热时加入腌制后的肉片,过油1分钟,至猪肉干香后取出沥油备用;
步骤六、辅料的处理:采用青尖椒、红菜椒作为辅料,青尖椒去柄后洗净,分切成长段状,红菜椒洗净后去除根蒂及辣椒子,分切成片状,备用;
步骤七、包装:将花椒油加入汤汁内搅拌均匀,使用罐汤机称取汤汁于蒸煮袋内,再使用电子秤称取相应重量的肉片、青尖椒、红椒片,使用真空封口机封口;
步骤八、灭菌:采用巴氏灭菌线进行灭菌,温度95℃,灭菌时间30分钟;
步骤九、速冻:将灭菌后的熟制菜肴进行摆盘,入-48℃速冻库中速冻3小时,至菜肴中心温度为-18℃以下出库装箱;
步骤十、装箱入库:速冻完成糖醋排骨进行装箱,装箱封口后入-18℃冷冻库保存;
步骤十一、检验,成品进行抽检。
2.根据权利要求1所述的红烧肉的制作方法,其特征在于:所述步骤一中蒜子和生姜绞碎。
3.根据权利要求2所述的红烧肉的制作方法,其特征在于:所述步骤二中油温烧至烧至150℃时加入姜蒜炒香。
4.根据权利要求3所述的红烧肉的制作方法,其特征在于:所述步骤二还包括用水淀粉勾芡后关火,取出汤汁。
5.根据权利要求4所述的红烧肉的制作方法,其特征在于:所述步骤三所选猪精五花肉,肌肉鲜红色或深红色,有光泽,脂肪呈乳白色或粉红色,有猪肉固有的气味,无异味。
6.根据权利要求5所述的红烧肉的制作方法,其特征在于:所述步骤三整块猪肉平铺,入冷冻库冻至中心温度-4℃左右,使用距骨机分切成长条状,再使用砍排机切割成片状。
7.根据权利要求6所述的红烧肉的制作方法,其特征在于:所述步骤四中猪肉和老抽的质量比为20:1。
8.根据权利要求7所述的红烧肉的制作方法,其特征在于:所述步骤五中油温烧至180℃时再加入腌制后的肉片。
9.根据权利要求8所述的红烧肉的制作方法,其特征在于:所述步骤六中分切后的青尖椒与红椒片分别入漂烫线漂烫后冷却备用。
10.根据权利要求9所述的红烧肉的制作方法,其特征在于:所述步骤十一中按照GB/T10379进行检验。
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