CN108497328A - 一种果味牛肉干及其制备方法 - Google Patents
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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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
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- 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
Abstract
本发明公开了一种果味牛肉干及其制备方法,属于牛肉加工制作技术领域。其主要组成及质量配比为新鲜牛肉100‑800份,黄酒10‑300份,植物油20‑180份,果汁20‑120份、食盐15‑90份、胡椒30‑80份、桂皮5‑15份、辣椒面1‑50份、茴香油1‑50份。本发明的优点在于:在牛肉干制作过程中采用两次腌制,并加入果汁腌制,并在烘制时加入植物油裹住果汁层,可在保证牛肉大量有益成份的同时,有效改善其食用口感。
Description
技术领域
本发明涉及牛肉加工制作技术领域,具体为一种果味牛肉干及其制备方法。
背景技术
牛肉,作为常见的肉品之一,其主要肉源有奶牛、公牛、小母牛,其肌肉部分可以切成牛排、牛肉块或牛仔骨,也可以与其他的肉混合做成香肠或血肠,牛肉是世界第三消耗肉品,约占肉制品市场的25%,牛肉蛋白质含量高,脂肪含量低,组成比猪肉更接近人体的需要,能增强免疫力和促进新陈代谢,特别对体力恢复和增强体质有明显疗效,同时其由于口味随着社会的不断发展,生活节奏越来越快,人们的口味也越来越多样化,特别是对儿童来说,传统的使用卤料制成的但是,现有的牛肉干一般是直接用卤料卤制而成,口味单一,入味效果差,而且长时间高温水煮会使牛肉丧失大量有益成份。
发明内容
本发明主要解决的技术问题是提供一种果味牛肉干及其制备方法,在保证牛肉大量有益成份的同时,有效改善其食用口感。
本发明解决技术问题采用如下技术方案:
提供一种果味牛肉干,其主要组成及质量配比为:新鲜牛肉100-800份,黄酒10-300份,植物油20-180份,果汁20-120份、食盐15-90份、胡椒30-80份、桂皮5-15份、辣椒面1-50份、茴香油1-50份。
优选的,所述植物油主要组成以及质量配比为:大豆油60-80份,花生油20-40份。
优选的,所述果汁的主要组成以及质量配比为:柠檬20-25份、金桔15-25份、酥梨10-20份、苹果15-20份。
一种果味牛肉的制备方法,其主要包括如下步骤:
(1)备料:按照质量配比准配备上述材料,新鲜牛肉切丁,每块1-2厘米见方,用三分之一的胡椒和桂皮腌制2小时,备用;
(2)去脂:锅内加水烧热,水沸后放入腌制的牛肉丁,大火煮20分钟后用中火再炖15分钟,捞出沥水,备用;
(3)果汁制备:将柠檬、金桔、酥梨和苹果按照质量配比混合,加入等质量的去离子水,冰上超声粉碎30分钟左右,过滤取汁,备用;
(4)腌制:将步骤(2)制备的牛肉丁加入三分之二的胡椒和桂皮,再加上步骤(3)制备的果汁的三分之二,混合均匀后低温腌制3-5小时,备用;
(5)烘制:将步骤(4)制备的牛肉丁均匀的铺设在烤箱内的置物架上,使用50~80℃烘制2~5分钟,再在牛肉丁表面喷涂一层植物油,继续使用50~80℃烘制10~20分钟后,于表面均匀涂抹步骤(3)制备的果汁三分之一,再刷上一层植物油,使用100~150℃和150℃~200℃交替烘制20分钟,其中每次100~150℃的烘制时间为8分钟,150℃~200℃的烘制时间为2分钟,制得果味牛肉干。
本发明与现有技术相比,其有益效果为:在牛肉干制作过程中采用两次腌制,并加入果汁腌制,并在烘制时加入植物油裹住果汁层,可在保证牛肉大量有益成份的同时,有效改善其食用口感。
具体实施方式
下面将结合本发明的一个具体实施例的结构示意图对本发明进行具体说明。
一种果味牛肉干,其主要组成及质量配比为:新鲜牛肉100-800份,黄酒10-300份,植物油20-180份,果汁20-120份、食盐15-90份、胡椒30-80份、桂皮5-15份、辣椒面1-50份、茴香油1-50份。
为了进一步优化技术方案,所述植物油主要组成以及质量配比为:大豆油60-80份,花生油20-40份。
为了进一步优化技术方案,所述果汁的主要组成以及质量配比为:柠檬20-25份、金桔15-25份、酥梨10-20份、苹果15-20份。
一种果味牛肉的制备方法,其主要包括如下步骤:
(1)备料:按照质量配比准配备上述材料,新鲜牛肉切丁,每块1-2厘米见方,用三分之一的胡椒和桂皮腌制2小时,备用;
(2)去脂:锅内加水烧热,水沸后放入腌制的牛肉丁,大火煮20分钟后用中火再炖15分钟,捞出沥水,备用;
(3)果汁制备:将柠檬、金桔、酥梨和苹果按照质量配比混合,加入等质量的去离子水,冰上超声粉碎30分钟左右,过滤取汁,备用;
(4)腌制:将步骤(2)制备的牛肉丁加入三分之二的胡椒和桂皮,再加上步骤(3)制备的果汁的三分之二,混合均匀后低温腌制3-5小时,备用;
(5)烘制:将步骤(4)制备的牛肉丁均匀的铺设在烤箱内的置物架上,使用50~80℃烘制2~5分钟,再在牛肉丁表面喷涂一层植物油,继续使用50~80℃烘制10~20分钟后,于表面均匀涂抹步骤(3)制备的果汁三分之一,再刷上一层植物油,使用100~150℃和150℃~200℃交替烘制20分钟,其中每次100~150℃的烘制时间为8分钟,150℃~200℃的烘制时间为2分钟,制得果味牛肉干。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (4)
1.一种果味牛肉干,其特征在于,其主要组成及质量配比为新鲜牛肉100-800份,黄酒10-300份,植物油20-180份,果汁20-120份、食盐15-90份、胡椒30-80份、桂皮5-15份、辣椒面1-50份、茴香油1-50份。
2.根据权利要求1所述的一种果味牛肉干,其特征在于,所述植物油主要组成以及质量配比为:大豆油60-80份,花生油20-40份。
3.根据权利要求1所述的一种果味牛肉干,其特征在于,所述果汁的主要组成以及质量配比为:柠檬20-25份、金桔15-25份、酥梨10-20份、苹果15-20份。
4.一种果味牛肉的制备方法,其特征在于,其主要包括如下步骤:
(1)备料:按照质量配比准配备上述材料,新鲜牛肉切丁,每块1-2厘米见方,用三分之一的胡椒和桂皮腌制2小时,备用;
(2)去脂:锅内加水烧热,水沸后放入腌制的牛肉丁,大火煮20分钟后用中火再炖15分钟,捞出沥水,备用;
(3)果汁制备:将柠檬、金桔、酥梨和苹果按照质量配比混合,加入等质量的去离子水,冰上超声粉碎30分钟左右,过滤取汁,备用;
(4)腌制:将步骤(2)制备的牛肉丁加入三分之二的胡椒和桂皮,再加上步骤(3)制备的果汁的三分之二,混合均匀后低温腌制3-5小时,备用;
(5)烘制:将步骤(4)制备的牛肉丁均匀的铺设在烤箱内的置物架上,使用50~80℃烘制2~5分钟,再在牛肉丁表面喷涂一层植物油,继续使用50~80℃烘制10~20分钟后,于表面均匀涂抹步骤(3)制备的果汁三分之一,再刷上一层植物油,使用100~150℃和150℃~200℃交替烘制20分钟,其中每次100~150℃的烘制时间为8分钟,150℃~200℃的烘制时间为2分钟,制得果味牛肉干。
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