CN108617972A - 一种风干牛肉及其制备方法 - Google Patents
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Abstract
本发明涉及一种新型的风干牛肉及其制备方法。该风干牛肉的原料主要为牛肉、干红葡萄酒和腌制料,是通过在腌制牛肉的前后分别添加一个低温浸泡步骤来制备的。由此,为人们提供一种保留传统式样,避免过多加工而破坏原材料本身口感又加入新式元素的新型风干牛肉及其制作方法。
Description
技术领域
本发明涉及休闲食品领域,特别涉及一种新型的内蒙传统食品、风干牛肉及其制备方法。
背景技术
风干牛肉又称内蒙牛肉干、风干牛肉干,是一种常见的内蒙等草原地区的传统特产,最早是牧民们为保存多余的食物、度过严酷条件应运而生的产物。传统的风干牛肉是针对内蒙特有物产、以及气候条件而产生的“恩赐”。由于其方便携带、补充能量效率高、同时保留原料牛肉的各种营养物质等优势在过去受到了牧民和军队的广泛认可,曾一度作为“军粮”。内蒙风干牛肉与四川等地的牛肉干或牛肉粒又不相同,并非煮制晾晒而成,而是直接利用北方干燥的气候条件而制成的风干肉类,营养保存更为完整,食用时更具嚼劲,添加的辅料也相对较少,牛肉本身的味道更为突显、浓郁。即使是在现代,风干牛肉干也由于其含有人体所需的多种矿物质和氨基酸,既保持了牛肉耐咀嚼的风味,并且相对于鲜牛肉属于久存不变质的食品,而成为一种非常受欢迎的营养又健康的休闲食品。而基于现代工业的发展,对风干牛肉的加工方法做出了极大的改进,由传统的自然风风干改为风干室风干、或晾干加烘烤、或借鉴其他地区牛肉干的制作方法加入炒制或煎炸来进行熟化,在保存上加入灭菌工艺并进行真空包装以延长其保存期限。为了延长保存期,防止变质、霉变还可能需要添加一些防腐的辅料,这并不利于口感和健康,并且灭菌工艺也会相应的影响产品口感。人们在保留天然口味、口感和保证产品品质二者之间不断寻求平衡。同时,针对当代消费者越来越丰富的菜单,对传统食品的新型口味的开发也日益得到重视。
发明内容
针对本领域现有现状,本发明的目的是提供一种新型的、保存期长的传统风干牛肉及其制备方法。为人们提供一种保留传统式样,避免过多加工而破坏原材料本身口感又加入新式元素的新型风干牛肉及其制作方法。
本发明是通过以下技术方案实现的:一种风干牛肉,包括按照以下重量份计的原料:牛肉100份、干红葡萄酒100-500份和腌制料10-35份。
优选的,本发明的风干牛肉的原料包括:牛肉100份、干红葡萄酒200-400份和腌制料18-30份。
本发明的上述风干牛肉是通过在腌制牛肉的步骤前后分别添加一个低温浸泡步骤(用干红葡萄酒)来制备的。
本发明的风干牛肉的制备方法具体包括以下步骤:
(1)将牛肉洗净、切条(已剔除脂肪、油膜、肌腱等;一般,厚度2-5cm,宽度5-10cm);
(2)浸泡:取一半干红葡萄酒(需没过待浸泡的牛肉)浸泡步骤(1)得到的牛肉条(温度:5-10℃,时长:5-15小时);
(3)沥干:将步骤(2)中浸泡过的牛肉条摊开沥干(温度:5-10℃,时长:1-3小时);
(4)腌制:将步骤(3)中所得的牛肉条与腌制料混合均匀(温度:10-20℃,时长:12-30小时);
(5)初步风干:将步骤(4)所得腌制后的牛肉条均匀挂于风干室内,20度左右凉风(15-25℃)风干12-30小时;
(6)再次浸泡:取另一半干红葡萄酒(需没过待浸泡的牛肉)浸泡步骤(5)得到的牛肉条(温度:10-20℃,时长:5-15小时);
(7)风干:将步骤(6)所得浸泡后的牛肉条均匀挂于风干室内,30度左右凉风(25-35℃)风干至含水量低于18%,即可取下,真空密封包装。
其中,步骤(2)和步骤(6)的浸泡步骤、以及步骤(4)的腌制步骤优选在含氧量较少的气氛(通入惰性气体替代、或液体注满容器并密闭容器、或真空)中进行。
其中,步骤(6)和步骤(7)之间可对浸泡后的牛肉条用清水清洗,去除表面残存物质。
其中,腌制料可以选用任何常用的用于腌制风干牛肉的材料。
在本发明的一个方面中,腌制料可以包括(按重量份计):味精1-3份、食盐5-10份、白砂糖5-15份和干红葡萄酒5-50份(可取自步骤(2)中用于浸泡后剩余的材料)。
在本发明的又一方面中,腌制料可以包括(按重量份计):盐5-10份、奶茶粉5-10份(或,乳酪粉/奶粉、以及红茶粉/砖茶粉)、莳萝1-2份和干红葡萄酒5-50份(可取自步骤(2)中用于浸泡后剩余的材料)。
在本发明的最优选的再一方面,腌制料还可以包括(按重量份计):盐5-10份、大蒜5-10份、橄榄油1-2份、洋葱10-30份、胡萝卜5-10份、黑胡椒1-2份、百里香5-10份、啤酒酵母0.01-0.02份(或,酵母提取物)和干红葡萄酒5-50份(可取自步骤(2)中用于浸泡后剩余的材料)。
本发明的所使用的原料均是市售可得的食品材料。
根据本发明的方案制备的风干牛肉在保鲜期限上性能优异,同等条件下,相对于传统的、未进行任何灭菌处理的风干牛肉的保质存放期可延长一倍。由于在传统的腌制、风干步骤的前后分别增加了干红葡萄酒(尽量选用含糖量低的干红)的浸泡步骤,通过较低温度(初次浸泡在5-10℃,再次浸泡在10-20℃)、少氧的环境下使用通过发酵而得的干红葡萄酒对于新鲜牛肉或腌制牛肉进行浸没处理,意外地达到了保质、防霉变的惊喜效果。并且,步骤(2)和步骤(6)中用于浸泡的干红葡萄酒可在相应的步骤中重复使用(经过滤即可);且,经对比测试,其质量、产地对其实现的功能并无特别影响,仅要求其中残糖量含量低。
同时,在本发明的方案中,为了风味的统一,腌制料中的溶剂一般也选用干红作为腌制用溶剂进行腌制,其浓而不烈的醇香对于去除生食的风干类牛肉干中的原料肉的腥味效果显著;经过本发明的方案制备的风干牛肉气味上还略带有发酵果酒独有的酒香,口感上韧劲也更足,全程采用接近传统风干方式的处理,不添加任何处理类辅料、不经过光照等灭菌处理,使这一传统食品风味更为清新宜人、材料原味也更为突显。
具体实施方式
为方便本领域人员更好地理解本发明,下面将结合具体实施例进一步说明本发明目的的实现、功能特点及有益效果。现在给出本发明的具体实施方式如下。
实施例1
原料包括:牛肉10kg、干红葡萄酒40kg和腌制料3kg。
腌制料的制备:味精100g、盐1000g、白砂糖1500g和干红葡萄酒5000g。
具体制备方法:
a. 将牛肉剔除脂肪、油膜、肌腱,洗净、切条(厚度2-5cm,宽度5-10cm);
b. 取20kg干红葡萄酒于5-10℃(设为8℃)浸泡(液体注满容器并密闭容器)上步所得牛肉条5小时;
c. 于5-10℃(设为8℃)将上步所得牛肉条捞出、摊开沥干1小时;
d. 将上步所得牛肉条与3kg腌制料(取步骤b中的干红5000g,将剩余原料预混于干红中,取3kg用于腌制)混合均匀,升温至10-15℃腌制24小时;
e. 将上步所得牛肉条均匀挂于风干室内,20度左右凉风(15-25℃)初步风干12小时;
f. 取另一半20kg干红葡萄酒于10-20℃(设为13℃)浸泡上步所得牛肉条15小时;
g. 将上步所得牛肉条(水洗后)均匀挂于风干室内,30度左右凉风(25-35℃)风干至含水量低于18%,即可取下,真空密封包装。
实施例2
原料包括:牛肉1kg、干红葡萄酒2kg和腌制料0.2kg。
腌制料的制备:盐50g、奶茶粉100g、莳萝10g和干红葡萄酒200g。
制备方法:与实施例1基本相同,区别为:
1. 腌制料预处理:奶茶粉中少量温水使其部分溶解,随后缓慢加入红酒,搅拌中煮沸,随后(少氧环境)自然冷却至室温,加入盐和莳萝,混合后少氧环境静置5-8小时,即可取200g该腌制料用于本实例;
2. 再次浸泡时间为5小时。
该实例为本发明的优选实例,其以红酒为基础结合内蒙特色风味、香气均衡、口感绵密的新式风干牛肉。
实施例3
原料包括:牛肉1kg、干红葡萄酒4kg和腌制料0.18kg。
腌制料的制备:盐80g、大蒜80g、橄榄油10g、洋葱300g、胡萝卜100g、黑胡椒10g、百里香50g、啤酒酵母0.1g和干红葡萄酒300g。
制备方法:与实施例1基本相同,区别为:
1. 腌制料预处理:将洋葱、胡萝卜、大蒜切丁,用橄榄油将洋葱和胡萝卜丁炒软,依次加入大蒜丁、黑胡椒和百里香,期间尽量将所有原料捣碎,加入干红,煮沸2分钟,随后(少氧环境)自然冷却至室温,加入啤酒酵母,混合后少氧环境静置15-20小时,即可取180g该腌制料用于本实例;
2. 首次浸泡时间为15小时,再次浸泡时间为5小时。
该实例为本发明的优选实例,其恰好将以红酒为基础的偏西式的风味与内蒙风干牛肉的制作方法相结合,提供了一种保存期限较长的新式风干牛肉。
试验例
除了不同的实施例具有新式独特的风味外,还做了简单直观保存期试验。
对比例(针对实施例1):原料包括牛肉1kg和腌制料0.3kg。其中,腌制料的制备:味精10g、盐100g、白砂糖150g和白酒500g。
具体制备方法:仅包括实施例1中的步骤a、d和g。
试验条件:
地点:内蒙赤峰市;季节:冬季11-2月;
将对比例与实施例1的产品均不进行真空包装,在15-20℃的室内(平均相对湿度:30%)悬挂于偏阴凉、干燥处(避阳光直射),观察的结果如下表:
烘干后含水量 | 出现霉变(白毛) | 手感变黏 | 50%外观霉变 | |
实施例1 | 15% | 30天 | 40天 | 40天 |
对比例 | 15% | 15天 | 16天 | 18天 |
由上表可以看出,本发明制备的风干牛肉经过两次浸泡处理后,在不经任何灭菌处理的情况下,相同条件下保存期限明显延长约一倍。实施例2和3的结果与此类似。可见,残糖量较低(优选低于3.0g/L)的干红葡萄酒在低温下对于原材料牛肉的浸泡改变了其结构,给与其适当的保护,也是一种休闲食品的新式的加工方法。
应当理解,虽然本说明书按照实施方式进行了详细描述,但并非每个实施方式仅包含一个独立的技术方案,说明书所采用的这种叙述妨碍仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可进行适当组合,形成本领域技术人员可以理解的其它实施方式。
Claims (9)
1.一种风干牛肉,包括按照以下重量份计的原料:牛肉100份、干红葡萄酒100-500份和腌制料10-35份。
2.根据权利要求1所述的风干牛肉,其特征在于,包括以下原料:牛肉100份、干红葡萄酒200-400份和腌制料18-30份。
3.根据权利要求1或2所述的风干牛肉,其特征在于,所述风干牛肉是通过在腌制牛肉的步骤前后分别添加一个低温浸泡步骤来制备的。
4.根据权利要求1-3任一所述的风干牛肉,其特征在于,所述腌制料按重量份计可以包括:味精1-3份、盐5-10份、白砂糖5-15份和干红葡萄酒5-50份。
5.根据权利要求1-3任一所述的风干牛肉,其特征在于,所述腌制料按重量份计可以包括:盐5-10份、奶茶粉5-10份(或,乳酪粉/奶粉、以及红茶粉/砖茶粉)、莳萝1-2份和干红葡萄酒5-50份。
6.根据权利要求1-3任一所述的风干牛肉,其特征在于,所述腌制料按重量份计可以包括:盐5-10份、大蒜5-10份、橄榄油1-2份、洋葱10-30份、胡萝卜5-10份、黑胡椒1-2份、百里香5-10份、啤酒酵母0.01-0.02份(或,酵母提取物)和干红葡萄酒5-50份。
7.一种根据权利要求1-6任一所述的风干牛肉的制备方法,该方法具体包括以下步骤:
(1)将牛肉洗净、切条(已剔除脂肪、油膜、肌腱等);
(2)浸泡:取一半干红葡萄酒浸泡步骤(1)得到的牛肉条(温度:5-10℃,时长:5-15小时);
(3)沥干:将步骤(2)中浸泡过的牛肉条摊开沥干(温度:5-10℃,时长:1-3小时);
(4)腌制:将步骤(3)中所得的牛肉条与腌制料混合均匀(温度:10-20℃,时长:12-30小时);
(5)初步风干:将步骤(4)所得腌制后的牛肉条均匀挂起风干,20度左右凉风(15-25℃)风干12-30小时;
(6)再次浸泡:取另一半干红葡萄酒浸泡步骤(5)得到的牛肉条(温度:10-20℃,时长:5-15小时);
(7)风干:将步骤(6)所得浸泡后的牛肉条均匀挂起风干,30度左右凉风(25-35℃)风干至含水量低于18%,即可取下,真空密封包装。
8.根据权利要求7所述的方法,其特征在于,步骤(2)和步骤(6)的浸泡步骤、以及步骤(4)的腌制步骤优选在含氧量较少的气氛(通入惰性气体替代、或液体注满容器并密闭容器、或真空)中进行。
9.根据权利要求7所述的方法,其特征在于,步骤(6)和步骤(7)之间可对浸泡后的牛肉条用清水清洗,去除表面残存物质。
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