CN108378305A - 一种湘西风味黄牛肉的加工方法 - Google Patents
一种湘西风味黄牛肉的加工方法 Download PDFInfo
- Publication number
- CN108378305A CN108378305A CN201810539947.8A CN201810539947A CN108378305A CN 108378305 A CN108378305 A CN 108378305A CN 201810539947 A CN201810539947 A CN 201810539947A CN 108378305 A CN108378305 A CN 108378305A
- Authority
- CN
- China
- Prior art keywords
- beef
- parts
- flavor
- processing method
- glutinous rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 40
- 235000019634 flavors Nutrition 0.000 title claims abstract description 40
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 235000015278 beef Nutrition 0.000 claims abstract description 98
- 239000000843 powder Substances 0.000 claims abstract description 42
- 240000007594 Oryza sativa Species 0.000 claims abstract description 35
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 35
- 235000019198 oils Nutrition 0.000 claims abstract description 35
- 235000009566 rice Nutrition 0.000 claims abstract description 35
- 235000013372 meat Nutrition 0.000 claims abstract description 23
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 17
- 239000012267 brine Substances 0.000 claims abstract description 17
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 17
- 235000010987 pectin Nutrition 0.000 claims abstract description 16
- 229920001277 pectin Polymers 0.000 claims abstract description 16
- 239000001814 pectin Substances 0.000 claims abstract description 16
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 14
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 239000003921 oil Substances 0.000 claims description 33
- 239000000203 mixture Substances 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 8
- 235000011613 Pinus brutia Nutrition 0.000 claims description 8
- 241000018646 Pinus brutia Species 0.000 claims description 8
- OEYQBKYISMRWQB-UHFFFAOYSA-N Santal Chemical compound C=1C(OC)=CC(O)=C(C2=O)C=1OC=C2C1=CC=C(O)C(O)=C1 OEYQBKYISMRWQB-UHFFFAOYSA-N 0.000 claims description 8
- 210000001364 upper extremity Anatomy 0.000 claims description 8
- 235000015927 pasta Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 240000003889 Piper guineense Species 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- 244000061520 Angelica archangelica Species 0.000 claims description 4
- 241000522254 Cassia Species 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 4
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 4
- 240000000171 Crataegus monogyna Species 0.000 claims description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 4
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 4
- 240000007232 Illicium verum Species 0.000 claims description 4
- 235000008227 Illicium verum Nutrition 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 4
- 240000009023 Myrrhis odorata Species 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 4
- 239000011435 rock Substances 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 244000272264 Saussurea lappa Species 0.000 claims description 3
- 235000006784 Saussurea lappa Nutrition 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims description 2
- 239000002023 wood Substances 0.000 claims description 2
- 238000009455 aseptic packaging Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 8
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract 2
- 230000007423 decrease Effects 0.000 abstract 1
- 230000002045 lasting effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 15
- 241000894006 Bacteria Species 0.000 description 6
- 238000001035 drying Methods 0.000 description 6
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 5
- 239000000463 material Substances 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 101000927799 Homo sapiens Rho guanine nucleotide exchange factor 6 Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 102100033202 Rho guanine nucleotide exchange factor 6 Human genes 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000011800 void material Substances 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
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
-
- 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
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
-
- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
本发明公开了一种风味湘西黄牛肉加工方法,该方法通过腌制、卤水煮沸和浸泡红油等步骤,在腌制过程中,采用食盐、花椒粉等物质进行腌制后,再通过浸泡在糯米液中,糯米液经过酒曲发酵,能够改善牛肉表面组织,促使后续中卤水进入牛肉组织,同时糯米具有一定粘性,在挂凉中,能够避免具有风味物质挥发损失;红油由菜籽油、生抽、辣椒粉、果胶组成,果胶能够改善牛肉的韧脆性,提高其口感,同时与菜籽油混合后,能够对牛肉进一步保护,避免其风味下降,通过本方法可以得到一种口感好,风味持久的牛肉,同时本发明的制备方法可控性强,易于产业化和规模化生产。
Description
技术领域
本发明涉及一种食品的加工方法,具体指一种风味湘西黄牛肉的加工方法。
背景技术
牛肉是世界第三消耗肉品,约占肉制品市场的25%。落后于猪肉(38%)和家禽(30%),牛肉含有丰富的蛋白质,氨基酸,其组成比猪肉更接近人体需要,能提高机体抗病能力。
湘西黄牛肉质鲜美,是国家级优良品种,含有丰富的蛋白质,氨基酸组成比猪肉更接近人体需要,能提高机体抗病能力,对生长发育及手术后、病后调养的人在补充失血和修复组织等方面特别适宜。寒冬食牛肉,有暖胃作用,为寒冬补益佳品。中医认为:牛肉有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功能,适合于中气下陷、气短体虚,筋骨酸软和贫血久病及面黄目眩之人食用。
生牛肉是一种无香味且具有很强的腥味的肉制品,难以食用;风味牛肉是指将鲜牛肉通过一定的加工手段,有很强香气和滋味的牛肉,由于牛肉的营养价值高,需求量大,鲜牛肉的腥味重,提高牛肉的香味是牛肉利用的重要途径,目前国内外对风味牛肉的研究较多,专利CN104939104A公开了一种风味牛肉,主要通过五香粉,草果,香叶,辣根,茴香等多种佐料,腌制牛肉,再通过油炸的方式得到牛肉干,本专利虽然在一定程度上能够提高牛肉的味道,但是由于牛肉的肉质紧密,在水中浸泡腌制难以渗透入味,需要通过切成薄片才能得到味道较好的肉牛,同时最后采用油炸的方式,难以控制,且耗能高不适于产业化生产。专利CN107692063A开发一种风味牛肉干的制备方法,该专利通过将牛肉在小茴香、丁香、陈皮等调味料的作用下,置于2-5℃,冷藏5-10小时,最后蒸熟后得到风味牛肉干,该方法避免高温油炸,但在低温下,调味料更难进入牛肉内部达到提高风味的效果。
发明内容
为解决上述存在的问题,本发明开发一种风味湘西黄牛肉的加工方法,通过本方法所得的牛肉香气迷人、口味滋润,且质量稳定,口感持续性好,方法简易可控,适于产业化和规模化生产。
一种风味牛肉的制备方法,包括以下几个步骤:
(一)牛肉的腌制:将牛肉里脊部位,前腿部分分割成2-3斤左右的条形状,厚度为2-4cm,将牛肉表面反复喷洒调味液,放入缸中,20-30℃放置4-8天,取出牛肉,将其放入糯米液中,放置0.5-1小时,取出后阴凉处挂凉2-4天,用松木、橘子皮、米糠进行熏烤至水分在4-8%。
优选的,所述的调味液由食盐、五香粉、花椒粉以及水组成,组成质量比例依次为1:0.4-0.8:0.1-0.3:5-10,所述的调味液喷洒量与牛肉的质量比为:1:10-30;优选1:20。
优选的,所述的糯米液由糯米粉、水以及酒曲组成,组成质量比例为1:10-15:0.01-0.03,其制备方法如下:
将水加热至60-80℃,慢慢加入糯米粉,搅拌混合均匀,再加入酒曲,控制环境温度为20-30℃,密闭放置1-3天,即得。
(二)将熏烤好的牛肉洗净,加入卤水中连续煮4到5个小时,将煮好的牛肉置于无菌包装室内自然干燥,切条。
(三)优选的,所述的卤水由砂仁、陈皮、甘草、白芷、草果、大茴、冰糖、肉蔻、肉桂、荜拨、山楂、良姜、食盐、八角、草寇、丁香、广木香、檀香、桂皮、生抽、料酒组成。
优选的,所述的卤水组成比例如下:
砂仁5-10份、陈皮5-10份、甘草5-10份、白芷5-10份、草果5-10份、大茴5-10份、冰糖5-10份、肉蔻5-10份、肉桂1-5份、荜拨1-5份、山楂1-5份、良姜1-5份、食盐2-3份、八角3-7份、草寇5-10份、丁香5-10份、广木香5-10份、檀香1-5份、桂皮2-6份、生抽1-15份、料酒1-5份。
优选的,所述的卤水制备方法如下:
取上述各组份材料,加入相当于上述材料总质量1-3倍量的水,加热至60-80℃,保温12小时,过滤,滤液浓缩至相对密度为1.1-1.2(50-60℃检测)即可。
(四)将切好的牛肉条置于红油中浸泡12-24小时,取出后,沥干表面油层,真空包装。
优选的,所述的红油由菜籽油、生抽、辣椒粉、花椒粉、果胶组成。
优选的,所述的红油制备方法如下:
取2.5kg菜籽油于锅中加热至油面冒烟,停止加热,取辣椒粉500克,花椒粒200克放入锅中搅拌均匀,将油过滤后,加入200g果胶,搅拌混匀。
进一步的,所述的菜籽油加热至油面冒烟是指将菜籽油加热至油温度达到70-80℃。
本发明的特点在于提供一种风味湘西黄牛肉的加工方法,腌制后浸入糯米液中,糯米液中含有一定的酒曲,在肉表面发酵后,使牛肉更鲜嫩,在后期放入卤水中,卤水能够很好的进入牛肉的内部组织,同时糯米液在肉表面形成致密膜,放置调味液在挂凉时减少挥发损失;本发明另一特点在于制备特制红油浸泡牛肉,使其更加可口,红油中加入一定果胶,果胶在菜籽油的作用下进入牛肉组织,提高牛肉的韧性,提高其口感,同时果胶随着菜籽油附着牛肉表面,能够避免牛肉的水分及其他挥发性物质损失,提高稳定性。
具体实施方式
为了更好的了解本发明,通过以下实施例来说明本发明的目的和方案,但不对本发明造成任何限制,通过修改参数或者简单的替换均在本发明保护范围之内。
实施例1:
一种风味湘西黄牛肉的制备方法,由以下步骤组成:
1、牛肉的腌制:将牛肉里脊部位,前腿部分分割成2-3斤左右的条形状,厚度为2-4cm,将牛肉表面反复喷洒调味液,调味液由食盐、五香粉、花椒粉以及水组成,组成质量比例依次为1:0.4:0.1:5;放入缸中,20℃放置4天,取出牛肉,将其放入糯米液中,糯米液由糯米粉、水以及酒曲组成,组成质量比例为1:10:0.01,放置0.5小时,取出后阴凉处挂凉2天,用松木、橘子皮、米糠进行熏烤,至水分在4%。
2、将熏烤好的牛肉洗净,加入卤水中,连续煮4到5个小时,将煮好的牛肉置于无菌包装室内自然干燥,切条。
3、将切好的牛肉条置于红油中浸泡12-24小时,红油由菜籽油、生抽、辣椒粉、花椒粉、果胶组成,取出后,沥干表面油层,真空包装。
所述的红油制备方法如下:
取2.5kg菜籽油于锅中加热至油面冒烟,停止加热,取辣椒粉500克,花椒粒200克放入锅中搅拌均匀,将油过滤后,加入200g果胶,搅拌混匀。
实施例2
一种风味湘西黄牛肉的加工方法,由以下步骤组成:
1、牛肉的腌制:将牛肉里脊部位,前腿部分分割成2-3斤左右的条形状,厚度为2-4cm,将牛肉表面反复喷洒调味液,调味液由食盐、五香粉、花椒粉以及水组成,组成质量比例依次为1:0.6:0.2:8;放入缸中,25℃放置4-8天,取出牛肉,将其放入糯米液中,糯米液由糯米粉、水以及酒曲组成,组成质量比例为1:13:0.02,放置0.8小时,取出后阴凉处挂凉3天,用松木、橘子皮、米糠进行熏烤,至水分在6%。
2、将熏烤好的牛肉洗净,加入卤水中,连续煮5个小时,将煮好的牛肉置于无菌包装室内自然干燥,切条。
3、将切好的牛肉条置于红油中浸泡18小时,红油由菜籽油、生抽、辣椒粉、花椒粉、果胶组成,取出后,沥干表面油层,真空包装。
所述的红油制备方法如下:
取2.5kg菜籽油于锅中加热至油面冒烟,停止加热,取辣椒粉500克,花椒粒200克放入锅中搅拌均匀,将油过滤后,加入200g果胶,搅拌混匀。
实施例3:
一种风味湘西黄牛肉的加工方法,由以下步骤组成:
1、牛肉的腌制:将牛肉里脊部位,前腿部分分割成2-3斤左右的条形状,厚度为2-4cm,将牛肉表面反复喷洒调味液,调味液由食盐、五香粉、花椒粉以及水组成,组成质量比例依次为1:0.8:0.3:10;放入缸中,30℃放置8天,取出牛肉,将其放入糯米液中,糯米液由糯米粉、水以及酒曲组成,组成质量比例为1:15:0.03,放置1小时,取出后阴凉处挂凉4天,用松木、橘子皮、米糠进行熏烤,至水分在8%。
2、将熏烤好的牛肉洗净,加入卤水中,连续煮4个小时,将煮好的牛肉置于无菌包装室内自然干燥,切条。
3、将切好的牛肉条置于红油中浸泡24小时,红油由菜籽油、生抽、辣椒粉、花椒粉、果胶组成,取出后,沥干表面油层,真空包装。
所述的红油制备方法如下:
取2.5kg菜籽油于锅中加热至油面冒烟,停止加热,取辣椒粉500克,花椒粒200克放入锅中搅拌均匀,将油过滤后,加入200g果胶,搅拌混匀。
对比实施例1
一种风味湘西黄牛肉的加工方法,由以下步骤组成:
1、牛肉的腌制:将牛肉里脊部位,前腿部分分割成2-3斤左右的条形状,厚度为2-4cm,将牛肉表面反复喷洒调味液,调味液由食盐、五香粉、花椒粉以及水组成,组成质量比例依次为1:0.6:0.2:8;放入缸中,25℃放置4-8天,取出牛肉,将其放入糯米液中,糯米液由糯米粉、水以及酒曲组成,组成质量比例为1:13:0.02,放置0.8小时,取出后阴凉处挂凉3天,用松木、橘子皮、米糠进行熏烤,至水分在6%。
2、将熏烤好的牛肉洗净,加入卤水中,连续煮5个小时,将煮好的牛肉置于无菌包装室内自然干燥,切条真空包装。
对比实施例2
一种风味湘西黄牛肉的加工方法,由以下步骤组成:
1、牛肉的腌制:将牛肉里脊部位,前腿部分分割成2-3斤左右的条形状,厚度为2-4cm,将牛肉表面反复喷洒调味液,调味液由食盐、五香粉、花椒粉以及水组成,组成质量比例依次为1:0.6:0.2:8;放入缸中,25℃放置4-8天,取出牛肉,阴凉处挂凉3天,用松木、橘子皮、米糠进行熏烤,至水分在6%。
2、将熏烤好的牛肉洗净,加入卤水中,连续煮5个小时,将煮好的牛肉置于无菌包装室内自然干燥,切条。
3、将切好的牛肉条置于红油中浸泡18小时,红油由菜籽油、生抽、辣椒粉、花椒粉、果胶组成,取出后,沥干表面油层,真空包装。
所述的红油制备方法如下:
取2.5kg菜籽油于锅中加热至油面冒烟,停止加热,取辣椒粉500克,花椒粒200克放入锅中搅拌均匀,将油过滤后,加入200g果胶,搅拌混匀。
对比实施例3
1、牛肉的腌制:将牛肉里脊部位,前腿部分分割成2-3斤左右的条形状,厚度为2-4cm,将牛肉表面反复喷洒调味液,调味液由食盐、五香粉、花椒粉以及水组成,组成质量比例依次为1:0.6:0.2:8;放入缸中,25℃放置4-8天,取出牛肉,阴凉处挂凉3天,用松木、橘子皮、米糠进行熏烤,至水分在6%。
2、将熏烤好的牛肉洗净,加入卤水中,连续煮5个小时,将煮好的牛肉置于无菌包装室内自然干燥,切条,真空包装。
对实施例1-3和对比实施例1-3的口味进行对比考察:
分别取实施例1-3和对比实施例1-3所得风味牛肉,选取10名专业评估人士,味嗅觉正常,每人分别尝试实施例1-3和对比实施例1-3所得风味牛肉,隔天后,每人交换尝试其他实施例所得风味牛肉,连续六天后,保证每人均尝试了实施例1-3和对比实施例1-3的风味牛肉,对风味牛肉的口味进行打分,分数为1-10分,10分为满分,记录分数,结果如下:
天数 | 实施例1 | 实施例2 | 实施例3 | 对比实施例1 | 对比实施例2 | 对比实施例3 |
第一天 | 9.5 | 9.3 | 9.4 | 6.5 | 6.7 | 5.2 |
第二天 | 9.1 | 9.7 | 9.5 | 7.1 | 7.0 | 5.4 |
第三天 | 9.2 | 9.4 | 9.4 | 6.5 | 6.2 | 5.8 |
第四天 | 9.1 | 9.7 | 9.6 | 7.1 | 6.4 | 4.9 |
第五天 | 9.6 | 9.1 | 9.4 | 6.9 | 6.6 | 5.4 |
第六天 | 9.5 | 9.2 | 9.4 | 5.7 | 6.4 | 5.2 |
均值 | 9.33 | 9.40 | 9.45 | 6.63 | 6.55 | 5.32 |
分别考察实施例1至3和对比实施例1至3的风味牛肉稳定性:
将所得实施例和对比实施例风味牛置于40℃、75%湿度下,分别在0/3/6/9/12月,按照上述口感评判方式,对牛肉的口感进行评价,计算平均得分,结果如下:
时间 | 实施例1 | 实施例2 | 实施例3 | 对比实施例1 | 对比实施例2 | 对比实施例3 |
0天 | 9.33 | 9.40 | 9.45 | 6.63 | 6.55 | 5.32 |
3月 | 9.24 | 9.08 | 9.37 | 6.05 | 6.11 | 4.78 |
6月 | 9.01 | 8.99 | 9.14 | 4.25 | 4.38 | 3.48 |
12月 | 8.87 | 8.89 | 9.01 | 3.04 | 3.39 | 2.56 |
从上述试验结果分析,通过本发明所得的风味牛肉,口感较好,在长时间放置过程中,风味未减。
Claims (8)
1.一种湘西风味黄牛肉的加工方法,其特征在于包括以下几个步骤:
(1)牛肉的腌制:将牛肉里脊部位、前腿部分分割成2-3斤左右的条形状,厚度为2-4cm,将牛肉表面反复喷洒调味液,放入缸中,20-30℃放置4-8天,取出牛肉,将其放入糯米液中,放置0.5-1小时,取出后阴凉处挂凉2-4天,用松木、橘子皮、米糠进行熏烤,至水分在4-8%;
(2)将熏烤好的牛肉洗净,加入卤水中煮4-5个小时,将煮好的牛肉置于无菌包装室内自然干燥,切条;
(3)将切好的牛肉条置于红油中浸泡12-24小时,取出后,沥干表面油层,真空包装。
2.根据权利要求1所述的风味湘西黄牛肉加工方法,其特征在于:所述调味液由食盐、五香粉、花椒粉以及水组成,组成质量比例依次为1:0.4-0.8:0.1-0.3:5-10。
3.根据权利要求2所述的风味湘西黄牛肉加工方法,其特征在于:所述糯米液由糯米粉、水以及酒曲组成,组成质量比例为1:10-15:0.01-0.03。
4.根据权利要求3所述的风味湘西黄牛肉加工方法,其特征在于:所述糯米液制备方法如下:将水加热至60-80℃,慢慢加入糯米粉,搅拌混合均匀,再加入酒曲,控制环境温度为20-30℃,密闭放置1-3天,即得。
5.根据权利要求4所述的风味湘西黄牛肉加工方法,其特征在于:所述卤水由砂仁、陈皮、甘草、白芷、草果、大茴、冰糖、肉蔻、肉桂、荜拨、山楂、良姜、食盐、八角、草寇、丁香、广木香、檀香、桂皮、生抽、料酒组成。
6.根据权利要求5所述的风味湘西黄牛肉加工方法,其特征在于:所述卤水组成比例如下:砂仁5-10份、陈皮5-10份、甘草5-10份、白芷5-10份、草果5-10份、大茴5-10份、冰糖5-10份、肉蔻5-10份、肉桂1-5份、荜拨1-5份、山楂1-5份、良姜1-5份、食盐2-3份、八角3-7份、草寇5-10份、丁香5-10份、广木香5-10份、檀香1-5份、桂皮2-6份、生抽1-15份、料酒1-5份。
7.根据权利要求6所述的风味湘西黄牛肉加工方法,其特征在于:所述红油由菜籽油、生抽、辣椒粉、花椒粉、果胶组成。
8.根据权利要求7所述的风味湘西黄牛肉加工方法,其特征在于:所述红油制备方法如下:取2.5kg菜籽油于锅中加热至油面冒烟,停止加热,取辣椒粉500克,花椒粒200克放入锅中搅拌均匀,将油过滤后,加入200g果胶,搅拌混匀。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810539947.8A CN108378305A (zh) | 2018-05-30 | 2018-05-30 | 一种湘西风味黄牛肉的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810539947.8A CN108378305A (zh) | 2018-05-30 | 2018-05-30 | 一种湘西风味黄牛肉的加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108378305A true CN108378305A (zh) | 2018-08-10 |
Family
ID=63070560
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810539947.8A Pending CN108378305A (zh) | 2018-05-30 | 2018-05-30 | 一种湘西风味黄牛肉的加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108378305A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110973498A (zh) * | 2019-12-04 | 2020-04-10 | 中国农业科学院兰州畜牧与兽药研究所 | 一种风味牛肉及其制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102178249A (zh) * | 2011-04-01 | 2011-09-14 | 朱喜艳 | 一种发酵牦牛肉的加工方法 |
CN102511837A (zh) * | 2012-01-11 | 2012-06-27 | 四川省食品发酵工业研究设计院 | 一种醪糟肉的制作方法 |
CN103251064A (zh) * | 2013-05-30 | 2013-08-21 | 重庆市蓬江食品有限公司 | 麻辣味牛肉脯的加工工艺 |
CN103445218A (zh) * | 2013-09-04 | 2013-12-18 | 宁波佳必可食品有限公司 | 煮鱼的方法 |
CN104621581A (zh) * | 2013-11-14 | 2015-05-20 | 二连浩特市老北方食品有限公司 | 一种酱制风干牛肉的制作方法 |
CN106942616A (zh) * | 2017-03-10 | 2017-07-14 | 广西乐业康辉生态养殖专业合作社 | 一种牛干巴的加工方法 |
-
2018
- 2018-05-30 CN CN201810539947.8A patent/CN108378305A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102178249A (zh) * | 2011-04-01 | 2011-09-14 | 朱喜艳 | 一种发酵牦牛肉的加工方法 |
CN102511837A (zh) * | 2012-01-11 | 2012-06-27 | 四川省食品发酵工业研究设计院 | 一种醪糟肉的制作方法 |
CN103251064A (zh) * | 2013-05-30 | 2013-08-21 | 重庆市蓬江食品有限公司 | 麻辣味牛肉脯的加工工艺 |
CN103445218A (zh) * | 2013-09-04 | 2013-12-18 | 宁波佳必可食品有限公司 | 煮鱼的方法 |
CN104621581A (zh) * | 2013-11-14 | 2015-05-20 | 二连浩特市老北方食品有限公司 | 一种酱制风干牛肉的制作方法 |
CN106942616A (zh) * | 2017-03-10 | 2017-07-14 | 广西乐业康辉生态养殖专业合作社 | 一种牛干巴的加工方法 |
Non-Patent Citations (1)
Title |
---|
李路海: "《印刷包装功能材料》", 31 January 2013, 中国轻工业出版社 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110973498A (zh) * | 2019-12-04 | 2020-04-10 | 中国农业科学院兰州畜牧与兽药研究所 | 一种风味牛肉及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102599541B (zh) | 一种风味乳鸽的生产方法 | |
CN101133815B (zh) | 一种胭脂色泡菜盐水以及由其制作的调味品和胭脂色泡菜 | |
KR20160122607A (ko) | 유용미생물 발효 절임 야채 음식재료의 제조방법 | |
KR101121738B1 (ko) | 김치의 제조 방법 | |
CN108541895A (zh) | 风味牛肉及其制备方法 | |
KR101925906B1 (ko) | 닭갈비 제조방법 및 이에 의해 제조된 닭갈비 | |
CN108576649A (zh) | 一种五香牛肉粒及其制备方法 | |
KR102235139B1 (ko) | 백색 또는 금색 고춧가루를 사용한 무 곁들이 하얀 배추김치의 제조방법 | |
CN103549348B (zh) | 一种糟制苔干风味食品的加工方法 | |
CN108378305A (zh) | 一种湘西风味黄牛肉的加工方法 | |
CN110558540A (zh) | 一种茶油香菇酱及其制备方法 | |
CN105614789A (zh) | 桂花味泡榨菜及其制备方法 | |
CN108813545A (zh) | 泰式辣椒酱及其制备方法 | |
KR101038107B1 (ko) | 배무채 김치의 제조방법 | |
CN108077779A (zh) | 鸭制品的真空腌制料及用其制备的鸭制品 | |
CN104172051B (zh) | 一种风味酸汤蘸水及其制作方法 | |
KR102037760B1 (ko) | 건나물 파스타의 제조방법 및 이에 의해 제조된 건나물 파스타 | |
CN107568664A (zh) | 一种萝卜干食品的制备方法 | |
CN107647348A (zh) | 木姜子香辣酱菜及其制备方法 | |
CN107549647A (zh) | 火腿的制备方法 | |
CN106490505A (zh) | 一种手撕鸭的加工方法 | |
CN110973498A (zh) | 一种风味牛肉及其制备方法 | |
KR100607670B1 (ko) | 오갈피를 이용하여 제조한 기능성 김치 및 그 제조방법 | |
CN108902761A (zh) | 一种中式风干香椿肉肠的制备方法 | |
KR20200025438A (ko) | 새싹삼 장아찌의 제조방법 및 상기 방법으로 제조된 새싹삼 장아찌 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180810 |