CN108208617A - 一种牛肉丸及其制备方法 - Google Patents
一种牛肉丸及其制备方法 Download PDFInfo
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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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种牛肉丸及其制备方法,该牛肉丸包括以下重量配比的主料和配料:牛肉4500~5500g、牛油550~650g;荸荠粉200~220g、百合粉80~140g、榛子粉80~100g、白茅根粉50~90g、蒜蓉80~120g、鸡精80~120g、食盐55~65g、胡椒粉10~20g、鱼露20~40g、白醋5~10g,经过备料、打浆、调料、制丸成型、煮丸、出丸、浸泡、冷冻、包装等工序制作而成。该牛肉丸以新鲜的牛肉和牛油为主料,用荸荠粉、百合粉、榛子粉、白茅根粉替代淀粉,配方简单、营养丰富,不仅改善了产品的口味,还具有清热降火、润肺生津等作用,适合大部分人群食用。
Description
【技术领域】
本发明涉及食品加工技术领域,具体涉及一种牛肉丸及其制备方法。
【背景技术】
目前,牛肉丸已经成为人们日常生活中的很常见的食品。随着日常生活水平的提高,人们对饮食的要求也越来越高,对营养提出了更高的要求,并且在要求营养的同时更加注重口感和口味。但是现在市场上流通的各种牛肉丸采用的添加剂较多,口感不够爽脆,食用后容易上火,同时,部分牛肉丸经过冻制后取出烹制时,颜色发黑,容易出现开裂。
【发明内容】
本发明旨在提供一种牛肉丸及其制备方法,以牛肉和牛油为主要原料,制得的牛肉丸色泽纯正、口感爽脆、富有弹性,且方便保存,烹制时不会开裂,还具有清热降火、润肺生津等功效,适合大部分人群食用。
本发明所采用的技术方案是:一种牛肉丸,包括以下重量配比的主料和配料:主料:牛肉4500~5500g、牛油550~650g;配料:荸荠粉200~220g、百合粉80~140g、榛子粉80~100g、白茅根粉50~90g、蒜蓉80~120g、鸡精80~120g、食盐55~65g、胡椒粉10~20g、鱼露20~40g、白醋5~10g。
优选的,所述的牛肉丸,包括以下重量配比的主料和配料:主料:牛肉5000g、牛油600g;配料:荸荠粉210g、百合粉110g、榛子粉90g、白茅根粉70g、蒜蓉100g、鸡精100g、食盐60g、胡椒粉15g、鱼露30g、白醋8g。
一种牛肉丸的制备方法,包括如下步骤:
S1.备料:将牛肉切成长条状,放进绞肉机,用3mm出口绞碎,备用;然后将牛油放进绞肉机,用5mm出口绞碎,备用;
S2.打浆:在打浆机开启制冷10min后,放入步骤S1绞碎的牛肉,以转速250~350r/min打浆8~15min;
S3.调料:往打浆机内加入荸荠粉、百合粉、榛子粉、白茅根粉,以转速80~100r/min搅拌3~5min后,再加入蒜蓉、鸡精、食盐、胡椒粉、鱼露、白醋和步骤S1绞碎的牛油,搅拌均匀后得混合物料;
S4.制丸定型:将混合物料制成丸状,并置入温度为60~70℃的热水中预煮定形20~30min;
S5.煮丸:将定型的牛肉丸置入温度为80~90℃的热水中,煮制3~5min后捞出;
S6.出丸:将煮制后的牛肉丸用冷水冲洗,直至冷却至室温;
S7.浸泡:将冷却后的牛肉丸放入食盐水中,浸泡10~15min后捞出并晾干;
S8.冷冻:将牛肉丸晾干表面水分后放入-30℃~-20℃环境下冷冻3~4h;
S9.包装:将冷冻后的牛肉丸抽真空包装,于-18℃~-3℃的温度下冷藏或运输。
进一步地,步骤S7中所述食盐水浓度为5~10%。
本发明的主要配料介绍如下:
荸荠粉,采用生荸荠直接加工而成,粉质细腻,结晶体大,味道香甜,含大量的淀粉、丰富的维生素B和C、植物蛋白、磷质,还含有一种不耐热的抗菌成分荸荠英,对金黄色葡萄球菌、大肠杆菌、绿脓杆菌等有抑制作用。据《本草纲目》记载,荸荠具有清心消暑,润肺生津,滋补安神的功效。
百合粉,为百合的干燥肉质鳞叶淀粉,百合粉是从野生或人工栽培的百合鳞茎中加工提取的,其地下鳞茎含淀粉量70%以上,有极高的营养价值,富含维生素B1、B2、C等成份,还含氨基酸、钙、磷、铁、百合甙A、百合甙B、秋水仙碱等,不仅具有良好的营养滋补之功,还有润肺止咳、促进伤口愈合、宁心安神、镇静催眠、预防痛风、保护胃黏膜、增强免疫的辅助功效。
榛子粉,采用榛子果仁加工而成,营养丰富,除含有蛋白质、脂肪、糖类外,胡萝卜素、维生素B1、维生素B2、维生素E含量也很丰富,榛子中人体所需的8种氨基酸样样俱全,其含量远远高过核桃,各种微量元素如钙、磷、铁含量也高于其他坚果。榛子具有健脾和胃,润肺止咳的功效。
白茅根粉,由禾本科植物白茅的根茎加工而成。白茅根含有大量的蔗糖、葡萄糖,少量的果糖、木糖及柠檬酸、草酸、苹果酸等,又含有21%的淀粉,具有凉血止血,清热利尿的功效。
采用以上技术方案,本发明具有的有益效果是:
1.以新鲜的牛肉和牛油为主料,用荸荠粉、百合粉、榛子粉、白茅根粉替代普通的淀粉,配方简单、营养丰富,不仅改善了产品的口味,还具有清热降火、润肺生津等作用,可避免因多吃牛肉而引起的肝脾燥热、上火等症状,适合大部分人群食用;
2.在打浆步骤中,通过将牛肉置于低温的环境下进行慢速打浆,使新鲜的牛肉自然成胶质,肉浆紧密而富有粘性,制作出的牛肉丸口感爽脆;
3.出丸后,将牛肉丸置于食盐水中浸泡,不仅使牛肉丸收缩紧致、富有弹性,烹制时不会开裂,还能使牛肉丸的表面色泽更加纯正,不会发黑。
【具体实施方式】
下面的实施例和试验例可以帮助本领域的技术人员更全面的理解本发明,但不可以以任何方式限制本发明。
一、实施例
实施例1
一种牛肉丸,包括以下重量配比的主料和配料:牛肉4500g、牛油550g;配料:荸荠粉200g、百合粉80g、榛子粉80g、白茅根粉50g、蒜蓉80g、鸡精80g、食盐55g、胡椒粉10g、鱼露20g、白醋5g。
一种牛肉丸的制备方法,包括如下步骤:
S1.备料:将牛肉切成长条状,放进绞肉机,用3mm出口绞碎,备用;然后将牛油放进绞肉机,用5mm出口绞碎,备用;
S2.打浆:在打浆机开启制冷10min后,放入步骤S1绞碎的牛肉,以转速250r/min打浆8min;
S3.调料:往打浆机内加入荸荠粉、百合粉、榛子粉、白茅根粉,以转速80r/min搅拌3min后,再加入蒜蓉、鸡精、食盐、胡椒粉、鱼露、白醋和步骤S1绞碎的牛油,搅拌均匀后得混合物料;
S4.制丸定型:将混合物料制成丸状,并置入温度为60℃的热水中预煮定形20min;
S5.煮丸:将定型的牛肉丸置入温度为80℃的热水中,煮制3min后捞出;
S6.出丸:将煮制后的牛肉丸用冷水冲洗,直至冷却至室温;
S7.浸泡:将冷却后的牛肉丸放入浓度为5%的食盐水中,浸泡10min后捞出并晾干;
S8.冷冻:将牛肉丸晾干表面水分后放入-30℃℃环境下冷冻3h;
S9.包装:将冷冻后的牛肉丸抽真空包装,于-18℃℃的温度下冷藏或运输。
实施例2
一种牛肉丸,包括以下重量配比的主料和配料:主料:牛肉5000g、牛油600g;配料:荸荠粉210g、百合粉110g、榛子粉90g、白茅根粉70g、蒜蓉100g、鸡精100g、食盐60g、胡椒粉15g、鱼露30g、白醋8g。
一种牛肉丸的制备方法,包括如下步骤:
S1.备料:将牛肉切成长条状,放进绞肉机,用3mm出口绞碎,备用;然后将牛油放进绞肉机,用5mm出口绞碎,备用;
S2.打浆:在打浆机开启制冷10min后,放入步骤S1绞碎的牛肉,以转速300r/min打浆12min;
S3.调料:往打浆机内加入荸荠粉、百合粉、榛子粉、白茅根粉,以转速90r/min搅拌4min后,再加入蒜蓉、鸡精、食盐、胡椒粉、鱼露、白醋和步骤S1绞碎的牛油,搅拌均匀后得混合物料;
S4.制丸定型:将混合物料制成丸状,并置入温度为65℃的热水中预煮定形25min;
S5.煮丸:将定型的牛肉丸置入温度为85℃的热水中,煮制4min后捞出;
S6.出丸:将煮制后的牛肉丸用冷水冲洗,直至冷却至室温;
S7.浸泡:将冷却后的牛肉丸放入浓度为8%的食盐水中,浸泡12min后捞出并晾干;
S8.冷冻:将牛肉丸晾干表面水分后放入-25℃环境下冷冻3.5h;
S9.包装:将冷冻后的牛肉丸抽真空包装,于-10℃的温度下冷藏或运输。
实施例3
一种牛肉丸,包括以下重量配比的主料和配料:主料:牛肉5500g、牛油650g;配料:荸荠粉220g、百合粉140g、榛子粉100g、白茅根粉90g、蒜蓉120g、鸡精120g、食盐65g、胡椒粉20g、鱼露40g、白醋10g。
一种牛肉丸的制备方法,包括如下步骤:
S1.备料:将牛肉切成长条状,放进绞肉机,用3mm出口绞碎,备用;然后将牛油放进绞肉机,用5mm出口绞碎,备用;
S2.打浆:在打浆机开启制冷10min后,放入步骤S1绞碎的牛肉,以转速350r/min打浆15min;
S3.调料:往打浆机内加入荸荠粉、百合粉、榛子粉、白茅根粉,以转速100r/min搅拌5min后,再加入蒜蓉、鸡精、食盐、胡椒粉、鱼露、白醋和步骤S1绞碎的牛油,搅拌均匀后得混合物料;
S4.制丸定型:将混合物料制成丸状,并置入温度为70℃的热水中预煮定形30min;
S5.煮丸:将定型的牛肉丸置入温度为90℃的热水中,煮制5min后捞出;
S6.出丸:将煮制后的牛肉丸用冷水冲洗,直至冷却至室温;
S7.浸泡:将冷却后的牛肉丸放入浓度为10%的食盐水中,浸泡15min后捞出并晾干;
S8.冷冻:将牛肉丸晾干表面水分后放入-20℃环境下冷冻4h;
S9.包装:将冷冻后的牛肉丸抽真空包装,于-3℃的温度下冷藏或运输。
实施例4
一种牛肉丸,包括以下重量配比的主料和配料:主料:牛肉5000g、牛油600g;配料:荸荠粉210g、百合粉110g、榛子粉90g、白茅根粉70g、蒜蓉100g、鸡精100g、食盐60g、胡椒粉15g、鱼露30g、白醋8g。
一种牛肉丸的制备方法,包括如下步骤:
S1.备料:将牛肉切成长条状,放进绞肉机,用3mm出口绞碎,备用;然后将牛油放进绞肉机,用5mm出口绞碎,备用;
S2.打浆:在打浆机开启制冷10min后,放入步骤S1绞碎的牛肉,以转速250r/min打浆8min;
S3.调料:往打浆机内加入荸荠粉、百合粉、榛子粉、白茅根粉,以转速80r/min搅拌3min后,再加入蒜蓉、鸡精、食盐、胡椒粉、鱼露、白醋和步骤S1绞碎的牛油,搅拌均匀后得混合物料;
S4.制丸定型:将混合物料制成丸状,并置入温度为60℃的热水中预煮定形20min;
S5.煮丸:将定型的牛肉丸置入温度为80℃的热水中,煮制3min后捞出;
S6.出丸:将煮制后的牛肉丸用冷水冲洗,直至冷却至室温;
S7.浸泡:将冷却后的牛肉丸放入浓度为5%的食盐水中,浸泡10min后捞出并晾干;
S8.冷冻:将牛肉丸晾干表面水分后放入-30℃℃环境下冷冻3h;
S9.包装:将冷冻后的牛肉丸抽真空包装,于-18℃℃的温度下冷藏或运输。
实施例5
一种牛肉丸,包括以下重量配比的主料和配料:主料:牛肉5000g、牛油600g;配料:荸荠粉210g、百合粉110g、榛子粉90g、白茅根粉70g、蒜蓉100g、鸡精100g、食盐60g、胡椒粉15g、鱼露30g、白醋8g。
一种牛肉丸的制备方法,包括如下步骤:
S1.备料:将牛肉切成长条状,放进绞肉机,用3mm出口绞碎,备用;然后将牛油放进绞肉机,用5mm出口绞碎,备用;
S2.打浆:在打浆机开启制冷10min后,放入步骤S1绞碎的牛肉,以转速350r/min打浆15min;
S3.调料:往打浆机内加入荸荠粉、百合粉、榛子粉、白茅根粉,以转速100r/min搅拌5min后,再加入蒜蓉、鸡精、食盐、胡椒粉、鱼露、白醋和步骤S1绞碎的牛油,搅拌均匀后得混合物料;
S4.制丸定型:将混合物料制成丸状,并置入温度为70℃的热水中预煮定形30min;
S5.煮丸:将定型的牛肉丸置入温度为90℃的热水中,煮制5min后捞出;
S6.出丸:将煮制后的牛肉丸用冷水冲洗,直至冷却至室温;
S7.浸泡:将冷却后的牛肉丸放入浓度为10%的食盐水中,浸泡15min后捞出并晾干;
S8.冷冻:将牛肉丸晾干表面水分后放入-20℃环境下冷冻4h;
S9.包装:将冷冻后的牛肉丸抽真空包装,于-3℃的温度下冷藏或运输。
二、试验例
试验例1
随机选取50名不同年龄段的体验者,对采用本发明实施例1~实施例5的牛肉丸进行感官评价,以传统牛肉丸作为对照,以10分为满分,评价结果如表1所示:
表1感官评价结果
实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 | 传统牛肉丸 | |
色泽 | 8.8 | 9.0 | 8.9 | 9.2 | 9.0 | 8.2 |
口感 | 9.0 | 9.0 | 9.0 | 9.1 | 8.9 | 8.1 |
从表1中可以看出,本发明实施例1~实施例5的牛肉丸的色泽和口感均超过传统牛肉丸,本发明的牛肉丸色泽纯正、口感爽脆。
试验例2
不分年龄和性别,随机选取测试者60名,分为6组,每组10名,组1~组5分别采用实施例1~实施例5的牛肉丸,组6采用传统牛肉丸作为对照组。让测试者每日食用其所在组对应采用的牛肉丸10个,连续食用10天后,统计测试者的肝脾燥热、上火症状,试验结果如表2所示:
表2上火试验结果
从表2中可以看出,组1~组5中出现上火症状的人数明显少于组6中的人数,可见本发明的牛肉丸具有清热降火、润肺生津的作用,可避免因多吃牛肉而引起的肝脾燥热、上火等症状,适合大部分人群食用。
Claims (4)
1.一种牛肉丸,其特征在于,包括以下重量配比的主料和配料:
主料:牛肉4500~5500g、牛油550~650g;
配料:荸荠粉200~220g、百合粉80~140g、榛子粉80~100g、白茅根粉50~90g、蒜蓉80~120g、鸡精80~120g、食盐55~65g、胡椒粉10~20g、鱼露20~40g、白醋5~10g。
2.根据权利要求1所述的一种牛肉丸,其特征在于,包括以下重量配比的主料和配料:
主料:牛肉5000g、牛油600g;
配料:荸荠粉210g、百合粉110g、榛子粉90g、白茅根粉70g、蒜蓉100g、鸡精100g、食盐60g、胡椒粉15g、鱼露30g、白醋8g。
3.根据权利要求1或2所述的一种牛肉丸的制备方法,其特征在于,包括如下步骤:
S1.备料:将牛肉切成长条状,放进绞肉机,用3mm出口绞碎,备用;然后将牛油放进绞肉机,用5mm出口绞碎,备用;
S2.打浆:在打浆机开启制冷10min后,放入步骤S1绞碎的牛肉,以转速250~350r/min打浆8~15min;
S3.调料:往打浆机内加入荸荠粉、百合粉、榛子粉、白茅根粉,以转速80~100r/min搅拌3~5min后,再加入蒜蓉、鸡精、食盐、胡椒粉、鱼露、白醋和步骤S1绞碎的牛油,搅拌均匀后得混合物料;
S4.制丸定型:将混合物料制成丸状,并置入温度为60~70℃的热水中预煮定形20~30min;
S5.煮丸:将定型的牛肉丸置入温度为80~90℃的热水中,煮制3~5min后捞出;
S6.出丸:将煮制后的牛肉丸用冷水冲洗,直至冷却至室温;
S7.浸泡:将冷却后的牛肉丸放入食盐水中,浸泡10~15min后捞出并晾干;
S8.冷冻:将牛肉丸晾干表面水分后放入-30℃~-20℃环境下冷冻3~4h;
S9.包装:将冷冻后的牛肉丸抽真空包装,于-18℃~-3℃的温度下冷藏或运输。
4.根据权利要求3所述的一种牛肉丸的制备方法,其特征在于,步骤S7中所述食盐水浓度为5~10%。
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