CN108041419A - 一种泡椒牛肚丝的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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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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Abstract
本发明属于食品加工技术领域,尤其是一种泡椒牛肚丝的加工方法,包括牛肚的加工、泡椒的处理、装袋真空封口、高温杀菌、包装入库,有效去除牛肚的腥味和臊味,去除牛肚内部的污质,使得牛肚风味更佳,无杂味,有弹性易嚼碎,易于人体消化吸收,采用卤料进行卤制能够有效促进牛肚有效成分的析出,提高人体对牛肚营养成分的吸收利用率,有效促进人体肠胃健康,增强人体免疫能力,提高人体抗病能力,促使身体强壮,在降低尖椒辣味的同时赋予尖椒独特的酸味,且不易腐败变质;采用牛肚和尖椒为原料,分别进行处理,然后进行混合包装,有效提升牛肚的风味,绿色天然健康,有效除菌杀菌,风味独特,口感爽滑细腻有弹性,有效增强人们的喜食欲。
Description
技术领域
本发明属于食品加工技术领域,尤其是一种泡椒牛肚丝的加工方法。
背景技术
牛肚含蛋白质、脂肪、钙、磷、铁、硫胺素、核黄素、尼克酸等,具有补益脾胃、补气养血、补虚益精、消渴、风眩的功效,适宜于病后虚羸、气血不足、营养不良、脾胃薄弱的人食用;但是在实际生产加工中,牛肚存在一定的腥味和臊味,常规加工方式难以去除,少数食品加工企业使用强氧化剂、漂白剂来除菌去异味,造成二次污染,对食用者健康有害,另外牛肚加工后经常出现不易嚼烂、难以消化的现象,从而使得牛肚加工产品难以被消费者所接受。
发明内容
针对上述问题,本发明旨在提供一种泡椒牛肚丝的加工方法。
本发明通过以下技术方案实现:
一种泡椒牛肚丝的加工方法,包括牛肚的加工、泡椒的处理、装袋真空封口、高温杀菌、包装入库,具体步骤如下:
A.牛肚的加工
(1)原料解冻:原料用黄牛肚,流动水解冻8~12h至牛肚温度为0~12℃;
(2)修整:修去筋腱、脂肪、污物,得牛肚;
(3)腌制:向牛肚中加入其重量的2.0~3.0%的食盐和0.03‰的亚硝酸钠搅拌均匀,在温度为0~4℃的条件下腌制10~18h;
(4)预煮冷却:将腌制牛肚用洁净水冲洗去除腌制牛肚中的一部分盐分,再将洁净水放入夹层锅中,打开蒸气阀加热至100℃沸腾时,下锅预煮15~20min,预煮过程中不断去除预煮水表面浮沫,预煮后捞出通风冷却,修去多余脂肪;
(5)卤制:
a.卤制前将卤锅内的循环老汤加热至沸腾,再添加清水至漫出牛肚;
b.放入配制好的卤料包;
c.加入黄酒,添加量为牛肚重量的3%;
d.卤制过程中撇去浮在卤汤表面的浮油;
e.卤制过程中文火熬煮使卤汤保持沸腾,适时添水保持卤汤覆盖牛肚,控制温度为90~100℃卤制30~40min,卤制过程中使用不锈钢专用工具翻动卤肉,保证卤制均匀;
(6)晾肉冷却:将卤制后的牛肚迅速出锅,摆放在不锈钢的台案上自然晾透;
(7)切丝:用切丝机将牛肚切先顺切成长条状,再横切成短条状,条形大小为3.0*3.0*60mm;
B.泡椒的处理
(1)原料清洗:选用优质尖椒,流动水清洗,晾干;
(2)泡椒:将晾干的尖椒放入坛内,加入其重量5~8%的食用盐、2~3%的食用醋酸、0.1~0.2%的D-异抗坏血酸钠、0.3~0.35‰的脱氢乙酸钠,加入凉开水浸没尖椒表面;
(3)密封贮存:置于阴凉干燥处贮存8~10天;
C.装袋真空封口
将原料按要求重量放于包装袋内,每袋加泡好的尖椒1~3枚,每袋重量18~100g,保持热封及真空时间,包装整洁;
D.高温杀菌
(1)在杀菌锅中加入洁净水,将封口后的产品放入杀菌锅内,整齐摆放,留有缝隙,防止叠放导致杀菌不均匀,然后封盖,密封严密;
(2)杀菌温度121℃、恒温6~20min,恒温结束后打开空压机进行反压冷却至温度40℃以下出锅;
(3)杀菌后的产品装入清洁容器中,装时轻拿轻放,送入保温间进行保温;
E.包装入库
将保温过的真空包装产品要逐个检查,用干净毛巾擦洗,挑拣出烂袋、胀袋、假封、变质及有疑异的产品,入库离地离墙摆放。
作为发明进一步的方案:所述的卤料包,由以下重量份的原料制成:大茴2.0~2.4kg、小茴1.2~1.6kg、肉桂1.0~1.4kg、草豆蔻0.8~1.4kg、花椒0.8~1.2kg、白芷1.0~1.4kg、丁香0.2~0.5kg、草果1.0~1.4kg、甘草1.0~1.5kg、陈皮1.0~1.4kg、山楂0.8~1.2kg、枸杞子0.8~1.2kg、胡椒0.5~0.9kg、高良姜0.3~0.8kg、葱0.8~1.2kg、生姜0.8~1.2kg、肉豆蔻0.5~0.8kg、山萘0.3~0.45kg、砂仁0.2~0.5kg,重量按每1000kg牛肚计。
本发明的有益效果:本发明提供的一种泡椒牛肚丝的加工方法,对牛肚进行加工处理,有效去除牛肚的腥味和臊味,去除牛肚内部的污质,使得牛肚风味更佳,无杂味,有弹性易嚼碎,易于人体消化吸收,采用卤料进行卤制能够有效促进牛肚有效成分的析出,提高人体对牛肚营养成分的吸收利用率,有效促进人体肠胃健康,增强人体免疫能力,提高人体抗病能力,促使身体强壮;对尖椒进行处理,在降低尖椒辣味的同时赋予尖椒独特的酸味,且不易腐败变质;采用牛肚和尖椒为原料,分别进行处理,然后进行混合包装,有效提升牛肚的风味,绿色天然健康,有效除菌杀菌,风味独特,口感爽滑细腻有弹性,有效增强人们的喜食欲。
具体实施方式
下面用具体实施例说明本发明,但并不是对本发明的限制。
实施例1
本发明实施例中,一种泡椒牛肚丝的加工方法,包括牛肚的加工、泡椒的处理、装袋真空封口、高温杀菌、包装入库,具体步骤如下:
A.牛肚的加工
(1)原料解冻:原料用黄牛肚,流动水解冻8~12h至牛肚温度为0~12℃;
(2)修整:修去筋腱、脂肪、污物,得牛肚;
(3)腌制:向牛肚中加入其重量的2.0%的食盐和0.03‰的亚硝酸钠搅拌均匀,在温度为0~4℃的条件下腌制10~18h;
(4)预煮冷却:将腌制牛肚用洁净水冲洗去除腌制牛肚中的一部分盐分,再将洁净水放入夹层锅中,打开蒸气阀加热至100℃沸腾时,下锅预煮15~20min,预煮过程中不断去除预煮水表面浮沫,预煮后捞出通风冷却,修去多余脂肪;
(5)卤制:
a.卤制前将卤锅内的循环老汤加热至沸腾,再添加清水至漫出牛肚;
b.放入配制好的卤料包;
c.加入黄酒,添加量为牛肚重量的3%;
d.卤制过程中撇去浮在卤汤表面的浮油;
e.卤制过程中文火熬煮使卤汤保持沸腾,适时添水保持卤汤覆盖牛肚,控制温度为90~100℃卤制30~40min,卤制过程中使用不锈钢专用工具翻动卤肉,保证卤制均匀;
(6)晾肉冷却:将卤制后的牛肚迅速出锅,摆放在不锈钢的台案上自然晾透;
(7)切丝:用切丝机将牛肚切先顺切成长条状,再横切成短条状,条形大小为3.0*3.0*60mm;
B.泡椒的处理
(1)原料清洗:选用优质尖椒,流动水清洗,晾干;
(2)泡椒:将晾干的尖椒放入坛内,加入其重量5%的食用盐、2%的食用醋酸、0.1%的D-异抗坏血酸钠、0.3‰的脱氢乙酸钠,加入凉开水浸没尖椒表面;
(3)密封贮存:置于阴凉干燥处贮存8~10天;
C.装袋真空封口
将原料按要求重量放于包装袋内,每袋加泡好的尖椒1~3枚,每袋重量18~100g,保持热封及真空时间,包装整洁;
D.高温杀菌
(1)在杀菌锅中加入洁净水,将封口后的产品放入杀菌锅内,整齐摆放,留有缝隙,防止叠放导致杀菌不均匀,然后封盖,密封严密;
(2)杀菌温度121℃、恒温6~20min,恒温结束后打开空压机进行反压冷却至温度40℃以下出锅;
(3)杀菌后的产品装入清洁容器中,装时轻拿轻放,送入保温间进行保温;
E.包装入库
将保温过的真空包装产品要逐个检查,用干净毛巾擦洗,挑拣出烂袋、胀袋、假封、变质及有疑异的产品,入库离地离墙摆放。
作为发明进一步的方案:所述的卤料包,由以下重量份的原料制成:大茴2.0kg、小茴1.2kg、肉桂1.0kg、草豆蔻0.8kg、花椒0.8kg、白芷1.0kg、丁香0.2kg、草果1.0kg、甘草1.0kg、陈皮1.0kg、山楂0.8kg、枸杞子0.8kg、胡椒0.5kg、高良姜0.kg、葱0.8~1.2kg、生姜0.8kg、肉豆蔻0.5kg、山萘0.3kg、砂仁0.2kg,重量按每1000kg牛肚计。
实施例2
本发明实施例中,一种泡椒牛肚丝的加工方法,包括牛肚的加工、泡椒的处理、装袋真空封口、高温杀菌、包装入库,具体步骤如下:
A.牛肚的加工
(1)原料解冻:原料用黄牛肚,流动水解冻8~12h至牛肚温度为0~12℃;
(2)修整:修去筋腱、脂肪、污物,得牛肚;
(3)腌制:向牛肚中加入其重量的2.5%的食盐和0.03‰的亚硝酸钠搅拌均匀,在温度为0~4℃的条件下腌制10~18h;
(4)预煮冷却:将腌制牛肚用洁净水冲洗去除腌制牛肚中的一部分盐分,再将洁净水放入夹层锅中,打开蒸气阀加热至100℃沸腾时,下锅预煮15~20min,预煮过程中不断去除预煮水表面浮沫,预煮后捞出通风冷却,修去多余脂肪;
(5)卤制:
a.卤制前将卤锅内的循环老汤加热至沸腾,再添加清水至漫出牛肚;
b.放入配制好的卤料包;
c.加入黄酒,添加量为牛肚重量的3%;
d.卤制过程中撇去浮在卤汤表面的浮油;
e.卤制过程中文火熬煮使卤汤保持沸腾,适时添水保持卤汤覆盖牛肚,控制温度为90~100℃卤制30~40min,卤制过程中使用不锈钢专用工具翻动卤肉,保证卤制均匀;
(6)晾肉冷却:将卤制后的牛肚迅速出锅,摆放在不锈钢的台案上自然晾透;
(7)切丝:用切丝机将牛肚切先顺切成长条状,再横切成短条状,条形大小为3.0*3.0*60mm;
B.泡椒的处理
(1)原料清洗:选用优质尖椒,流动水清洗,晾干;
(2)泡椒:将晾干的尖椒放入坛内,加入其重量6.5%的食用盐、2.5%的食用醋酸、0.15%的D-异抗坏血酸钠、0.325‰的脱氢乙酸钠,加入凉开水浸没尖椒表面;
(3)密封贮存:置于阴凉干燥处贮存8~10天;
C.装袋真空封口
将原料按要求重量放于包装袋内,每袋加泡好的尖椒1~3枚,每袋重量18~100g,保持热封及真空时间,包装整洁;
D.高温杀菌
(1)在杀菌锅中加入洁净水,将封口后的产品放入杀菌锅内,整齐摆放,留有缝隙,防止叠放导致杀菌不均匀,然后封盖,密封严密;
(2)杀菌温度121℃、恒温6~20min,恒温结束后打开空压机进行反压冷却至温度40℃以下出锅;
(3)杀菌后的产品装入清洁容器中,装时轻拿轻放,送入保温间进行保温;
E.包装入库
将保温过的真空包装产品要逐个检查,用干净毛巾擦洗,挑拣出烂袋、胀袋、假封、变质及有疑异的产品,入库离地离墙摆放。
作为发明进一步的方案:所述的卤料包,由以下重量份的原料制成:大茴2.2kg、小茴1.4kg、肉桂1.2kg、草豆蔻1.1kg、花椒1.0kg、白芷1.2kg、丁香0.35kg、草果1.2kg、甘草1.25kg、陈皮1.2kg、山楂1.0kg、枸杞子1.0kg、胡椒0.7kg、高良姜0.55kg、葱1.0kg、生姜1.0kg、肉豆蔻0.65kg、山萘0.375kg、砂仁0.35kg,重量按每1000kg牛肚计。
实施例3
本发明实施例中,一种泡椒牛肚丝的加工方法,包括牛肚的加工、泡椒的处理、装袋真空封口、高温杀菌、包装入库,具体步骤如下:
A.牛肚的加工
(1)原料解冻:原料用黄牛肚,流动水解冻8~12h至牛肚温度为0~12℃;
(2)修整:修去筋腱、脂肪、污物,得牛肚;
(3)腌制:向牛肚中加入其重量的3.0%的食盐和0.03‰的亚硝酸钠搅拌均匀,在温度为0~4℃的条件下腌制10~18h;
(4)预煮冷却:将腌制牛肚用洁净水冲洗去除腌制牛肚中的一部分盐分,再将洁净水放入夹层锅中,打开蒸气阀加热至100℃沸腾时,下锅预煮15~20min,预煮过程中不断去除预煮水表面浮沫,预煮后捞出通风冷却,修去多余脂肪;
(5)卤制:
a.卤制前将卤锅内的循环老汤加热至沸腾,再添加清水至漫出牛肚;
b.放入配制好的卤料包;
c.加入黄酒,添加量为牛肚重量的3%;
d.卤制过程中撇去浮在卤汤表面的浮油;
e.卤制过程中文火熬煮使卤汤保持沸腾,适时添水保持卤汤覆盖牛肚,控制温度为90~100℃卤制30~40min,卤制过程中使用不锈钢专用工具翻动卤肉,保证卤制均匀;
(6)晾肉冷却:将卤制后的牛肚迅速出锅,摆放在不锈钢的台案上自然晾透;
(7)切丝:用切丝机将牛肚切先顺切成长条状,再横切成短条状,条形大小为3.0*3.0*60mm;
B.泡椒的处理
(1)原料清洗:选用优质尖椒,流动水清洗,晾干;
(2)泡椒:将晾干的尖椒放入坛内,加入其重量8%的食用盐、3%的食用醋酸、0.2%的D-异抗坏血酸钠、0.35‰的脱氢乙酸钠,加入凉开水浸没尖椒表面;
(3)密封贮存:置于阴凉干燥处贮存8~10天;
C.装袋真空封口
将原料按要求重量放于包装袋内,每袋加泡好的尖椒1~3枚,每袋重量18~100g,保持热封及真空时间,包装整洁;
D.高温杀菌
(1)在杀菌锅中加入洁净水,将封口后的产品放入杀菌锅内,整齐摆放,留有缝隙,防止叠放导致杀菌不均匀,然后封盖,密封严密;
(2)杀菌温度121℃、恒温6~20min,恒温结束后打开空压机进行反压冷却至温度40℃以下出锅;
(3)杀菌后的产品装入清洁容器中,装时轻拿轻放,送入保温间进行保温;
E.包装入库
将保温过的真空包装产品要逐个检查,用干净毛巾擦洗,挑拣出烂袋、胀袋、假封、变质及有疑异的产品,入库离地离墙摆放。
作为发明进一步的方案:所述的卤料包,由以下重量份的原料制成:大茴2.4kg、小茴1.6kg、肉桂1.4kg、草豆蔻1.4kg、花椒1.2kg、白芷1.4kg、丁香0.5kg、草果1.0~1.4kg、甘草1.5kg、陈皮1.4kg、山楂1.2kg、枸杞子1.2kg、胡椒0.9kg、高良姜0.8kg、葱1.2kg、生姜1.2kg、肉豆蔻0.8kg、山萘0.45kg、砂仁0.5kg,重量按每1000kg牛肚计。
Claims (2)
1.一种泡椒牛肚丝的加工方法,其特征在于,包括牛肚的加工、泡椒的处理、装袋真空封口、高温杀菌、包装入库,具体步骤如下:
A.牛肚的加工
(1)原料解冻:原料用黄牛肚,流动水解冻8~12h至牛肚温度为0~12℃;
(2)修整:修去筋腱、脂肪、污物,得牛肚;
(3)腌制:向牛肚中加入其重量的2.0~3.0%的食盐和0.03‰的亚硝酸钠搅拌均匀,在温度为0~4℃的条件下腌制10~18h;
(4)预煮冷却:将腌制牛肚用洁净水冲洗去除腌制牛肚中的一部分盐分,再将洁净水放入夹层锅中,打开蒸气阀加热至100℃沸腾时,下锅预煮15~20min,预煮过程中不断去除预煮水表面浮沫,预煮后捞出通风冷却,修去多余脂肪;
(5)卤制:
a.卤制前将卤锅内的循环老汤加热至沸腾,再添加清水至漫出牛肚;
b.放入配制好的卤料包;
c.加入黄酒,添加量为牛肚重量的3%;
d.卤制过程中撇去浮在卤汤表面的浮油;
e.卤制过程中文火熬煮使卤汤保持沸腾,适时添水保持卤汤覆盖牛肚,控制温度为90~100℃卤制30~40min,卤制过程中使用不锈钢专用工具翻动卤肉,保证卤制均匀;
(6)晾肉冷却:将卤制后的牛肚迅速出锅,摆放在不锈钢的台案上自然晾透;
(7)切丝:用切丝机将牛肚切先顺切成长条状,再横切成短条状,条形大小为3.0*3.0*60mm;
B.泡椒的处理
(1)原料清洗:选用优质尖椒,流动水清洗,晾干;
(2)泡椒:将晾干的尖椒放入坛内,加入其重量5~8%的食用盐、2~3%的食用醋酸、0.1~0.2%的D-异抗坏血酸钠、0.3~0.35‰的脱氢乙酸钠,加入凉开水浸没尖椒表面;
(3)密封贮存:置于阴凉干燥处贮存8~10天;
C.装袋真空封口
将原料按要求重量放于包装袋内,每袋加泡好的尖椒1~3枚,每袋重量18~100g,保持热封及真空时间,包装整洁;
D.高温杀菌
(1)在杀菌锅中加入洁净水,将封口后的产品放入杀菌锅内,整齐摆放,留有缝隙,防止叠放导致杀菌不均匀,然后封盖,密封严密;
(2)杀菌温度121℃、恒温6~20min,恒温结束后打开空压机进行反压冷却至温度40℃以下出锅;
(3)杀菌后的产品装入清洁容器中,装时轻拿轻放,送入保温间进行保温;
E.包装入库
将保温过的真空包装产品要逐个检查,用干净毛巾擦洗,挑拣出烂袋、胀袋、假封、变质及有疑异的产品,入库离地离墙摆放。
2.根据权利要求1所述的泡椒牛肚丝的加工方法,其特征在于,所述的卤料包,由以下重量份的原料制成:大茴2.0~2.4kg、小茴1.2~1.6kg、肉桂1.0~1.4kg、草豆蔻0.8~1.4kg、花椒0.8~1.2kg、白芷1.0~1.4kg、丁香0.2~0.5kg、草果1.0~1.4kg、甘草1.0~1.5kg、陈皮1.0~1.4kg、山楂0.8~1.2kg、枸杞子0.8~1.2kg、胡椒0.5~0.9kg、高良姜0.3~0.8kg、葱0.8~1.2kg、生姜0.8~1.2kg、肉豆蔻0.5~0.8kg、山萘0.3~0.45kg、砂仁0.2~0.5kg,重量按每1000kg牛肚计。
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