CN108433031A - 红花香辣牛肉粒的制备方法及红花香辣牛肉粒 - Google Patents
红花香辣牛肉粒的制备方法及红花香辣牛肉粒 Download PDFInfo
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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
- 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
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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
- 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
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- 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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- A23L13/45—Addition of, or treatment with, microorganisms
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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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- A—HUMAN NECESSITIES
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Abstract
本发明公开一种红花香辣牛肉粒的制备方法,该制备方法包括以下步骤:将鲜牛肉切条后腌制;将经腌制后的牛肉放入开水中,汆烫至五成熟,捞出沥干,油炸至九成熟,制得油炸肉条;用红花籽油熔化白砂糖直至呈焦糖色,放入所述步骤三中制得的油炸肉条上色,加入食用香料翻炒拌均,制成所述红花香辣牛肉粒。本发明还提供了一种红花香辣牛肉粒,由所述红花香辣牛肉粒的制备方法制备而成。本发明提供的红花香辣牛肉粒的制备方法步骤简单,制备的红花香辣牛肉粒含水量高、肉质嫩、色泽亮。
Description
技术领域
本发明涉及食品制造技术领域,具体涉及一种红花香辣牛肉粒的制备方法及红花香辣牛肉粒。
背景技术
红花籽油又称红花油,是以红花籽为原料制取的油品。红花籽油呈黄色,标准型红花籽油的脂肪酸组成为棕榈酸~9%,硬脂酸1~4.9%,油酸11~15%,亚油酸69~79%,碘价140左右,属干性油。油中含维生素E、谷维素、甾醇等营养成分,有防治动脉硬化和降低血液胆固醇的作用。红花籽油中富含丰富的亚油酸,能有效溶解胆固醇,具有降血脂、清除血管内壁沉积物以及降血压的作用。
现有的牛肉熟食产品大多采用调和油进行制作,使得人们摄入较高脂肪酸,不易代谢,且加入大量食用色素调色,以获得较佳的外观,但不利于人们的身体健康。
因此有必要提供一种新型的牛肉熟食产品,以解决上述技术问题。
发明内容
本发明的主要目的是提供一种红花香辣牛肉粒的制备方法及红花香辣牛肉粒,以解决现有牛肉熟食产品中脂肪酸含量高和依靠食用色素调色的技术问题。
为实现上述目的,本发明提出的红花香辣牛肉粒的制备方法,包括以下步骤:
步骤一:将鲜牛肉切条,加入嗜酸乳杆菌冻干粉和红花籽油腌制;
步骤二:将经所述步骤一腌制后的牛肉放入开水中,汆烫至五成熟,捞出沥干,油炸至九成熟,制得油炸肉条;
步骤三:加热红花籽油熔化白砂糖直至呈焦糖色,放入所述步骤三中制得的油炸肉条上色,加入食用香料翻炒拌均,制成所述红花香辣牛肉粒。
优选地,所述步骤一具体包括:
将鲜牛肉清洗、沥干、整形成牛肉条,加入嗜酸乳杆菌冻干粉和红花籽油,在26~30℃的温度下,腌制20~30分钟,再在5~10℃的温度下,腌制1~2小时;
放入0~4℃温度下悬挂冷却排酸72~96小时,整形成块状,加入食盐,在5~10℃的温度下腌制0.5~1小时。
优选地,所述步骤一中,所述牛肉条和所述嗜酸乳杆菌冻干粉的质量比为100:0.1~0.2,所述牛肉条和所述红花籽油的质量比为100:1~3。
优选地,所述步骤二具体为:
在开水中加入生姜和大葱段,将经所述步骤一腌制后的牛肉条放入开水中,汆烫至五成熟,捞出沥干,170~200℃油炸至九成熟,捞出沥干油,制得所述油炸肉条。
优选地,所述步骤三具体为:
用红花籽油熔化白砂糖,直至形成焦糖色的糖浆,放入所述步骤三中制得的油炸肉条上色,加入食用香料搅拌10~20分钟,制成所述红花香辣牛肉粒。
优选地,所述步骤三中,加入的所述红花籽油与所述白砂糖的质量比为1:1~2,所述牛肉条和所述糖浆的质量比为100:10~15。
优选地,所述食用香料包括辣椒粉、花椒粉、八角粉、孜然粉和谷氨酸钠。
优选地,每100质量份所述牛肉条中添加所述辣椒粉5~10质量份、所述花椒粉5~10质量份、所述八角粉1~5质量份、所述孜然粉2~5质量份和所述谷氨酸钠2~5质量份。
优选地,所述步骤三之后还包括:
步骤四:将所述步骤三中制备的所述红花香辣牛肉粒装入包装袋,紫外辐照杀菌。
本发明还提供了一种红花香辣牛肉粒,由如前述的红花香辣牛肉粒的制备方法制备而成。
本发明提供的红花香辣牛肉粒,采用红花籽油和白砂糖上色,不含人工色素;红花籽油具有降血脂、清除血管内壁沉积物以及降血压的作用,对人体有益;采用先汆烫再油炸,能保证制成的红花香辣牛肉粒含水量,提高嫩度。
附图说明
图1为本发明红花香辣牛肉粒的制备方法一实施例的流程示意图。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明的一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
另外,本发明各个实施例之间的技术方案可以相互结合,但是必须是以本领域普通技术人员能够实现为基础,当技术方案的结合出现相互矛盾或无法实现时应当认为这种技术方案的结合不存在,也不在本发明要求的保护范围之内。
除非另有特别说明,本发明中用到的各种原材料、试剂、仪器和设备等均可通过市场购买得到或者可通过现有方法制备得到。
请参阅图1,为本发明红花香辣牛肉粒的制备方法一实施例的流程示意图。本发明提出一种红花香辣牛肉粒的制备方法,包括以下步骤:
步骤S1,将鲜牛肉切条,加入嗜酸乳杆菌冻干粉和红花籽油腌制;
具体地,将鲜牛肉去骨、清洗、沥干、整形成牛肉条,加入嗜酸乳杆菌冻干粉和红花籽油,在26~30℃的温度下,腌制20~30分钟,再在5~10℃的温度下,腌制1~2小时;所述牛肉条和所述嗜酸乳杆菌冻干粉的质量比为100:0.1~0.2,所述牛肉条和所述红花籽油的质量比为100:1~3。
红花籽油为红花干燥成熟果实中提取的红花籽炼制的天然植物油,其主要成份为亚油酸,是一种人体必需但又不能在体内自行合成的不饱和脂肪酸,亚油酸能有效溶解胆固醇,具有降血脂、清除血管内壁沉积物以及降血压的作用。共轭亚油酸是亚油酸的同分异构体,具有清除自由基,增强人体的抗氧化能力和免疫能力,促进生长发育,调节血液胆固醇和甘油三酸脂水平,防止动脉粥样硬化,促进脂肪氧化分解,促进人体蛋白合成,对人体进行全面的良性调节等作用。红花籽油中的亚油酸在嗜酸乳杆菌中的亚油酸异构酶的作用下,可转化生成共轭亚油酸,共轭亚油酸具有强氧化性,能保持牛肉色泽鲜亮。
在26~30℃的温度下,腌制20分钟可有利于嗜酸乳杆菌冻干粉中菌体的复活和增殖,并拮抗其他微生物生长;在5~10℃的温度下腌制可有利于亚油酸异构酶的作用,同时保证牛肉的色泽鲜亮;红花籽油在所述牛肉条的表面形成油膜,可减小所述牛肉条的失水率。
放入0~4℃下悬挂冷却排酸72~96小时,整形成块状,加入食盐,在5~10℃的温度下腌制0.5~1小时。
嗜酸乳杆菌会产生一定量的乳酸,同时牛在屠宰以后,体细胞进行无氧呼吸,也会产生一定量乳酸。放入0~4℃下悬挂冷却排酸72~96小时,将乳酸分解成二氧化碳、水和酒精然后挥发掉,同时牛肉细胞内的大分子三磷酸腺苷在酶的作用下分解为基苷,从而减小牛肉酸度,增加牛肉的风味。0~4℃环境下一方面可限制嗜酸乳杆菌的新陈代谢,另一方面可保证牛肉的色泽和肉质避免高温影响。
步骤S2,将经所述步骤S1腌制后的牛肉放入开水中,汆烫至五成熟,捞出沥干,油炸至九成熟,制得油炸肉条;
具体地,在开水中加入生姜和大葱段,将所述步骤一中经腌制后的牛肉条放入开水中,汆烫至五成熟,捞出沥干,170~200℃油炸至九成熟,捞出沥干油,制得所述油炸肉条。
加入生姜和大葱段能消除腥味。通过先汆烫成五成熟,可将腌制后的鲜牛肉上附着的血等物质进行处理,再通过油炸,将肉中的油脂高温加热,并在肉体表面形成油炸后的焦块,一方面使得制得的所述红花香辣牛肉粒具有焦香,另一方面可锁住肉体内的水分,保证制得的所述红花香辣牛肉粒的嫩度。
步骤S3,加热红花籽油熔化白砂糖直至呈焦糖色,放入所述步骤S3中制得的油炸肉条上色,加入食用香料翻炒拌均,制成所述红花香辣牛肉粒。
具体地,用红花籽油熔化白砂糖,直至形成焦糖色的糖浆,放入所述步骤三中制得的油炸肉条上色,加入食用香料和防腐剂搅拌10~20分钟,制成所述红花香辣牛肉粒。
红花籽油除具有上述特点,还具有较高的抗冻性、稳定的香味和清亮的色泽等特性,用来制备置于低温下食品,能保持该食品的风味和外观。
所述步骤S3中,加入的所述红花籽油与所述白砂糖的质量比为1:1~2,所述牛肉条和所述糖浆的质量比为100:10~15。
所述食用香料包括辣椒粉、花椒粉、八角粉、孜然粉和谷氨酸钠。所述防腐剂包括D-异抗坏血酸钠和亚硝酸钠。每100质量份所述牛肉条中添加所述辣椒粉5~10质量份、所述花椒粉5~10质量份、所述八角粉1~5质量份、所述孜然粉2~5质量份、所述谷氨酸钠2~5质量份、所述D-异抗坏血酸钠0.02~0.1质量份和所述亚硝酸钠0.01~0.02质量份。
步骤S4,将所述步骤S3中制备的所述红花香辣牛肉粒装入包装袋,紫外辐照杀菌。
采用紫外辐照杀菌不会引起食品内部温度的明显升高,能保持所述红花香辣牛肉粒的香味和外观品质。
本发明还提供了一种红花香辣牛肉粒,由如上所述的红花香辣牛肉粒的制备方法制备而成。
本发明提供的红花香辣牛肉粒,采用红花籽油和白砂糖上色,不含人工色素;红花籽油具有降血脂、清除血管内壁沉积物以及降血压的作用,对人体有益;采用先汆烫再油炸,能保证制成的红花香辣牛肉粒含水量,提高嫩度。
以下通过具体实施例对本发明提出的红花香辣牛肉粒的制备方法进行具体说明:
实施例1
步骤S1,将鲜牛肉清洗、沥干、整形成牛肉条,在1kg牛肉条中加入嗜酸乳杆菌冻干粉1.5g和红花籽油20g,在28℃的温度下,腌制25分钟,再在8℃的温度下腌制1.5小时;
放入2℃下悬挂冷却排酸84小时,整形成块状,加入食盐,在8℃的温度下腌制40分钟。
步骤S2,在开水中加入生姜和大葱段,将所述步骤S1中经腌制后的牛肉放入开水中,汆烫至五成熟,捞出沥干,180℃油炸至九成熟,捞出沥干油,制得所述油炸肉条;
步骤S3,加热红花籽油50g熔化白砂糖75g,直至形成焦糖色的糖浆,放入所述步骤S3中制得的油炸肉条上色,加入食用香料和防腐剂翻炒拌均15分钟,制成所述红花香辣牛肉粒。
其中,所述食用香料包括80g辣椒粉、80g花椒粉、40g八角粉、30g孜然粉和30g谷氨酸钠,所述防腐剂包括0.3gD-异抗坏血酸钠和0.15g亚硝酸钠。
步骤S4,将所述步骤S3中制备的所述红花香辣牛肉粒装入包装袋,紫外辐照杀菌。
实施例2
步骤S1,将鲜牛肉、清洗、沥干、整形成牛肉条,在1kg牛肉条中加入嗜酸乳杆菌冻干粉1g和红花籽油10g,在26℃的温度下,腌制20分钟,再在5℃的温度下腌制1小时;
放入0℃温度下悬挂冷却排酸72小时,整形成块状,加入食盐,在5℃的温度下腌制30分钟。
步骤S2,在开水中加入生姜和大葱段,将所述步骤S1中经腌制后的牛肉放入开水中,汆烫至五成熟,捞出沥干,170℃油炸至九成熟,捞出沥干油,制得油炸肉条;
步骤S3,加热红花籽油50g熔化白砂糖100g,直至形成焦糖色的糖浆,放入所述步骤S3中制得的油炸肉条上色,加入食用香料和防腐剂翻炒拌均10分钟,制成所述红花香辣牛肉粒。
其中,所述食用香料包括50g辣椒粉、50g花椒粉、10g八角粉、20g孜然粉和20g谷氨酸钠,所述防腐剂包括0.2gD-异抗坏血酸钠和0.1g亚硝酸钠。
步骤S4,将所述步骤S3中制备的所述红花香辣牛肉粒装入包装袋,紫外辐照杀菌。
实施例3
步骤S1,将鲜牛肉去骨、清洗、沥干、整形成牛肉条,在10kg牛肉条中加入嗜酸乳杆菌冻干粉20g和红花籽油300g,在30℃的温度下,腌制30分钟,再在10℃的温度下腌制2小时;
放入4℃温度下悬挂冷却排酸96小时,整形成块状,加入食盐在10℃的温度下腌制1小时。
步骤S2,在开水中加入生姜和大葱段,将所述步骤S1中经腌制后的牛肉放入开水中,汆烫至五成熟,捞出沥干,200℃油炸至九成熟,捞出沥干油,制得油炸肉条;
步骤S3,加热红花籽油500g熔化白砂糖1kg,直至形成焦糖色的糖浆,放入所述步骤S3中制得的油炸肉条上色,加入食用香料翻炒拌均20分钟,制成所述红花香辣牛肉粒。
其中,所述食用香料包括1000g辣椒粉、1000g花椒粉、500g八角粉、500g孜然粉和500g谷氨酸钠,所述防腐剂包括1gD-异抗坏血酸钠和2g亚硝酸钠。
步骤S4,将所述步骤S3中制备的所述红花香辣牛肉粒装入包装袋,紫外辐照杀菌。
对比实施例1
步骤S1,将鲜牛肉去骨、清洗、沥干、整形成牛肉条,将1kg牛肉条加入食盐,在8℃的温度下腌制40分钟;
步骤S2,在开水中加入生姜和大葱段,将所述步骤S1中经腌制后的牛肉放入开水中,汆烫至五成熟,捞出沥干,180℃油炸至九成熟,捞出沥干油,制得油炸肉条;
步骤S3,加热红花籽油50g熔化白砂糖75g,直至形成焦糖色的糖浆,放入所述步骤S3中制得的油炸肉条上色,加入食用香料和防腐剂翻炒拌均15分钟,制成所述红花香辣牛肉粒。
其中,所述食用香料包括80g辣椒粉、80g花椒粉、40g八角粉、30g孜然粉和30g谷氨酸钠,所述防腐剂包括0.3gD-异抗坏血酸钠和0.15g亚硝酸钠。
步骤S4,将所述步骤S3中制备的所述红花香辣牛肉粒装入包装袋,紫外辐照杀菌。
对比实施例2
步骤S1,将鲜牛肉去骨、清洗、沥干、整形成牛肉条,在1kg牛肉条中加入嗜酸乳杆菌冻干粉1.5g和红花籽油20g,在28℃的温度下,腌制25分钟,再在8℃的温度下腌制1.5小时;
放入2℃下悬挂冷却排酸84小时,整形成块状,加入食盐在8℃的温度下腌制40分钟。
步骤S2,在开水中加入生姜和大葱段,将步骤S1中经腌制后的牛肉放入开水中,汆烫至九成熟,捞出沥干;
步骤S3,加热红花籽油50g熔化白砂糖75g直至呈焦糖色,放入所述步骤S3中制得的肉条上色,加入食用香料和防腐剂翻炒拌均15分钟,制成所述红花香辣牛肉粒。
其中,所述食用香料包括80g辣椒粉、80g花椒粉、40g八角粉、30g孜然粉和3g谷氨酸钠,所述防腐剂包括0.3gD-异抗坏血酸钠和80.15g亚硝酸钠。
步骤S4,将所述步骤S3中制备的所述红花香辣牛肉粒装入包装袋,紫外辐照杀菌。
对实施例1、2、3制备的红花香辣牛肉粒和对比实施例1、2中制作的牛肉粒,进行特性测试。
实施例1 | 实施例2 | 实施例3 | 对比实施例1 | 对比实施例2 | |
水分(%) | 77.7 | 78.1 | 77.9 | 74.5 | 73.4 |
pH | 6.3 | 6.1 | 6.1 | 6.3 | 6.8 |
剪切力(kg) | 5.3 | 5.1 | 5.1 | 5.2 | 5.2 |
弹性(cm) | 0.60 | 0.61 | 0.59 | 0.53 | 0.51 |
脂肪(%) | 2.1 | 2.2 | 1.9 | 2.1 | 2.4 |
蛋白质(%) | 20.2 | 19.7 | 20.2 | 23.4 | 24.2 |
由上表的实施例1、2、3和对比实施例1可看出,由于加入嗜酸乳杆菌冻干粉和红花籽油,对红花香辣牛肉粒的水分和弹性均有提高作用,从而是的口感弹嫩。由上表的实施例1、2、3和对比实施例2可看出,由于采用先汆烫至五成熟,再油炸至九成熟,可增加水分,减小脂肪含量,适宜现代人类的口味。
以上所述仅为本发明的优选实施例,并非因此限制本发明的专利范围,凡是在本发明的发明构思下,利用本发明说明书所作的等效结构变换,或直接/间接运用在其他相关的技术领域均包括在本发明的专利保护范围内。
Claims (10)
1.一种红花香辣牛肉粒的制备方法,其特征在于,包括以下步骤:
步骤一:将鲜牛肉切条,加入嗜酸乳杆菌冻干粉和红花籽油腌制;
步骤二:将经所述步骤一腌制后的牛肉放入开水中,汆烫至五成熟,捞出沥干,油炸至九成熟,制得油炸肉条;
步骤三:加热红花籽油熔化白砂糖直至呈焦糖色,放入所述步骤三中制得的油炸肉条上色,加入食用香料翻炒拌均,制成所述红花香辣牛肉粒。
2.如权利要求1所述的红花香辣牛肉粒的制备方法,其特征在于,所述步骤一具体包括:
将鲜牛肉清洗、沥干、整形成牛肉条,加入嗜酸乳杆菌冻干粉和红花籽油,在26~30℃的温度下,腌制20~30分钟,再在5~10℃的温度下,腌制1~2小时;
放入0~4℃温度下悬挂冷却排酸72~96小时,整形成块状,加入食盐,在5~10℃的温度下腌制0.5~1小时。
3.如权利要求2所述的红花香辣牛肉粒的制备方法,其特征在于,所述步骤一中,所述牛肉条和所述嗜酸乳杆菌冻干粉的质量比为100:0.1~0.2,所述牛肉条和所述红花籽油的质量比为100:1~3。
4.如权利要求2所述的红花香辣牛肉粒的制备方法,其特征在于,所述步骤二具体为:
在开水中加入生姜和大葱段,将经所述步骤一腌制后的牛肉条放入开水中,汆烫至五成熟,捞出沥干,170~200℃油炸至九成熟,捞出沥干油,制得所述油炸肉条。
5.如权利要求2所述的红花香辣牛肉粒的制备方法,其特征在于,所述步骤三具体为:
用红花籽油熔化白砂糖,直至形成焦糖色的糖浆,放入所述步骤三中制得的油炸肉条上色,加入食用香料搅拌10~20分钟,制成所述红花香辣牛肉粒。
6.如权利要求5所述的红花香辣牛肉粒的制备方法,其特征在于,所述
步骤三中,加入的所述红花籽油与所述白砂糖的质量比为1:1~2,所述牛肉条和所述糖浆的质量比为100:10~15。
7.如权利要求2所述的红花香辣牛肉粒的制备方法,其特征在于,所述食用香料包括辣椒粉、花椒粉、八角粉、孜然粉和谷氨酸钠。
8.如权利要求7所述的红花香辣牛肉粒的制备方法,其特征在于,每100质量份所述牛肉条中添加所述辣椒粉5~10质量份、所述花椒粉5~10质量份、所述八角粉1~5质量份、所述孜然粉2~5质量份和所述谷氨酸钠2~5质量份。
9.如权利要求1所述的红花香辣牛肉粒的制备方法,其特征在于,所述
步骤三之后还包括:
步骤四:将所述步骤三中制备的所述红花香辣牛肉粒装入包装袋,紫外辐照杀菌。
10.一种红花香辣牛肉粒,其特征在于,由如权利要求1至9中任一项所述的红花香辣牛肉粒的制备方法制备而成。
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