CN108740803A - 一种即食麻辣牛肉的制作方法 - Google Patents
一种即食麻辣牛肉的制作方法 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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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
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- 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
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- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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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
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种即食麻辣牛肉的制作方法，涉及食品加工技术领域，解决了市面上大多麻辣牛肉，麻辣香味不足，口感坚韧且碎渣很多的技术问题，本发明包括以下几个步骤：将选取牛肉去经络，切块，浸泡4‑6h后与洋葱、番茄、料酒、盐腌制5‑8h后将三奈、草果、花椒、丁香、甘草、八角、白芷、桂皮、茴香、荜拨、香果、木香、草寇、陈皮放入锅中翻炒3‑5min后,打碎后放入布袋中扎紧制得香料包，将牛肉放入香料包煮制后捞出进行炸制，焖制，调味后，将所制得牛肉进行真空包装，本发明方法制得的麻辣牛肉表面光泽，口感正、鲜、香、劲、美味，且口感软硬适中，碎渣较少。
Description
技术领域
本发明涉及食品加工技术领域，更具体的是涉及一种即食麻辣牛肉的制作方法。
背景技术
牛肉是人们日常生活中不可缺少的一种肉类食品，牛肉富含蛋白质，和多种微量元素且氨基酸组成比猪肉更接近人体需要，能提高机体抗病能力，对生长发育及术后，病后调养的人在补充失血。修复组织等方面特别适宜，寒冬食牛肉可暖胃，是该季节的补益良品；牛肉有补中益气，滋养脾胃，强健筋骨，化痰息风，适宜于中风下稳、气短体虚、筋骨酸软、贫血久病及面黄目眩之人食用。
麻辣牛肉是作为牛肉小吃的主要风味之一，深受喜爱吃辣的消费群体喜欢，而随着人们生活水平的提高，人们对牛肉食品的要求也越来越高。但长期以来，麻辣牛肉的加工一直是采用传统工艺，即分割-煮制-切制-炒制-调味-摊凉-检验-包装，一般调味过程中加入辣椒和花椒面，但由于调味时间有限，所以导致麻辣的香味只能局限于表面，而内在不含麻辣的劲香，同时由于烹制时间过长导致出现口感坚韧，且碎渣太多。
基于上述原因和现有技术的不足，需要进一步的对麻辣牛肉加工工艺进行优化，以得到更佳的口感更有益健康的牛肉。
发明内容
本发明的目的在于：为了解决市面上大多麻辣牛肉香味不足，口感坚韧且有涩感等的现有技术中存在的问题，本发明提供一种麻辣牛肉的制作方法。
本发明为了实现上述目的具体采用以下技术方案：
所述麻辣牛肉干的制作方法包括下述工艺步骤：
(1)牛肉的预处理：选取牛肉，剔除肉中的脂肪、肌膜、淋巴、延着肌纤维纹理将原料肉切成块状，放入水中浸泡4-6h后，冲净血水和污水后沥干；
(2)牛肉的腌制：按照重量组份取洋葱2-3份、番茄2-3份、料酒2-4份、生姜0.5-1份，将番茄和洋葱打碎成浆后与料酒与生姜和牛肉进行揉捻10min后进行腌制，腌制时间为5-8h，每腌制1h，揉捻一次；
(3)香料包的制作：按照重量组份取三奈5份，草果2份，花椒3-5份，丁香2份，甘草1-3份，八角3-5份，白芷2-4份，桂皮3份，茴香3份，荜拨4份，香果5份，木香3-4份，草寇3-4份，陈皮4份，放入锅中翻炒3-5min后,打碎后放入布袋中扎紧制得香料包；
(4)牛肉的煮制：将预处理好的牛肉放入水中，加入制好的香料包，开大火进行第一次煮制，煮制10分钟，后捞出牛肉静置30分钟，再开小火将牛肉放入锅中进行第二次煮制，煮至牛肉7分熟；
(5)切制：将煮制后的牛肉顺着纹理切割牛肉条、牛肉丁或牛肉片；
(6)炸制：按照重量组份取大蒜0.2-0.5份、生姜0.2-0.5份，放入自动炒锅中翻炒出1min有香味后将(5)切好的牛肉放于自动炒锅中进行油炸，自动炒锅对牛肉进行翻炒，防止牛肉受热不均，炸至牛肉含水量低于30％；
(7)焖制：将牛肉放置于砂锅中，加水刚好淹没牛肉，放入重量组份为0.5-1份干辣椒，0.2-0.5分花椒，0.2-0.5份盐，0.5-1份酱油，0.2-0.5份糖，小火进行炖煮，直至水全部蒸发煮干；
(8)调味：按照重量组份取蒜末0.2-0.5份、辣椒面0.5-1份、花椒面0.2-0.5份、盐0.2-0.5份、糖0.1-0.2份、芝麻0.2-0.5份混合均匀后，淋入120℃-150℃的食用油5-8份，制得辣椒油，将辣椒油浇到(7)所制得的牛肉上，搅拌均匀；
(9)检验、包装：将(8)所得的牛肉进行杀菌检验后，进行封口真空包装。
优选地，所述选取牛肉为宣汉县黄牛肉。
优选地，所述将原料牛肉切成块状，是将牛肉分割大小为厚度约为8cm-12cm重量为0.5kg-0.8kg。
优选地，所述的将牛肉顺着纹理切制成牛肉条、牛肉丁或牛肉片厚度为0.5-1cm。
优选地，所述的加入的干辣椒为晒干去籽后的二荆条干辣椒，辣椒面为二荆条干辣椒打碎所得。
优选地，调味中所淋入的食用油为菜籽油。
本发明的配料，除了起到调味的作用外，还具有去腥、保健、健脾开胃的作用,其中部分配料包括以下功效：
番茄：又名西红柿，番茄内的苹果酸和柠檬酸等有机酸，既有保护所含维生素C不被烹调所破坏的作用，还有增加胃液酸度、帮助消化、调整胃肠功能的作用。对消化力虚弱和胃酸过少者，适当吃些西红柿或饮其汁液，有助于疾病的康复。西红柿中含有的果酸，还能降低血中胆固醇的含量，对高脂血症亦有益处。牛肉中含有丰富的血红素铁，相对于植物中的非血红素铁会更容易被人体吸收。人体摄入足够的铁，血液中的血红细胞才能增加携氧量，使人体各个组织器官得到足够的氧气供应。
洋葱：洋葱含有前列腺素A，能降低外周血管阻力，降低血黏度，可用于降低血压、提神醒脑、缓解压力、预防感冒。此外，洋葱还能清除体内氧自由基，增强新陈代谢能力，抗衰老，预防骨质疏松，是适合中老年人的保健食物，同时还具有祛腥的作用。
三奈，为根茎状，味道在辛辣中带甜味，含姜辣素高，有散寒健脾祛湿等功效；
草果，为草果仁，可去腥除膻且有健脾开胃，利水消肿等功效；
花椒，为芸香料,花椒属落叶小乔的果实，有温中行气、驱寒、止痛、杀虫等功效；
丁香，能缓解腹部肿胀、恶心呕吐以及抑制葡萄球菌、链球菌、大肠杆菌、伤寒杆菌、绿脓杆菌等的功效；
八角，是八角茴香料、八角属的一种植物，具有健胃。祛风、调中理气、祛寒湿，治疗消化不良和神经衰弱等功效；
白芷，为库页白芷，具有祛风、燥湿、消肿、止痛等功效；
桂皮，学名：柴桂，又称：香桂，为樟科、樟属植物天竺桂、阴香、细叶香桂或川桂等树皮的通称，其热性，味甘辛、气芳香、无毒，具有暖胃祛寒活血舒筋、通脉止痛和止泻的功能；
茴香，为伞形科草本植物茴香的果实，味辛，性温，具有特殊的香味，含丰富的维生素B1、B2、C、PP、胡萝卜素以及纤维素等丰富的营养成分，具有健胃理气的功效；
荜拨，是胡椒科，用其未成熟果穗，有温中、散寒、下气、止痛的作用，性热，归脾、胃、大肠经，用于胃寒引起的腹痛、呕吐、腹泻、冠心病、心绞痛、神经性头痛及牙痛等；
香果，又名川芎，伞形科多本生草本，取其根茎，有行气开郁，祛风燥湿，活血止痛，治头痛眩晕。肋痛腹疼、经闭、难产等症；
木香，菊科植物木香的根，气芳香浓烈而特异，味先甜后苦，稍剌舌，主治行气止痛、健脾消食；
草寇，别名海南山姜、小草寇、土砂仁、假砂仁，姜科、山姜属植物，有燥温祛寒，除痰截疟，健脾暖胃，用于心腹冷痛、胸腹胀满、痰间断积滞、消化不良、呕吐腹泻；
陈皮，为芸香科植物橘及其栽培变种的成熟果实，有理气健脾，燥湿化痰，亦解鱼、蟹毒。本发明的有益效果如下：
1.本发明制备牛肉时将牛肉预加工制合适的大小，通过侵泡4-6h将祛除血水，去除腥味，软化肉质后能使腌制以及卤煮时更加入味。
2.本发明在腌制牛肉时，加入了洋葱除了能在牛肉中有洋葱的香气，同时具有去腥的功效，腌制时加入番茄，不仅能使牛肉中带有番茄的香气同时带有在煮制牛肉时，番茄中含有的果酸，还能降低血中胆固醇的含量，对高脂血症亦有益处，促进人体对牛肉中丰富的血红素铁的吸收，香料味更能充分渗进牛肉中。
3.本发明制备牛肉时，将干辣椒和酱油和糖和盐与牛肉一起进行焖煮，使麻辣的劲香进去牛肉内部，所制得的牛肉软糯小火焖煮也不会使牛肉的内部营养过分流失。
4.本发明在制得辣椒油时所采用的为菜籽油，菜籽油所制得的辣椒油香气更加浓郁，且在里面含有芝麻，使得辣椒油富含芝麻的香气。
5.本发明所制得的即食麻辣牛肉，进行了杀菌检验后进行真空封口包装，使得所制得的牛肉的保质期更长。
具体实施方式
为了本技术领域的人员更好的理解本发明，下面结合以下实施例对本发明作进一步详细描述。
实施例1
一种即食麻辣牛肉的制备方法，其特征在于，包括以下几个步骤：
(1)选取宣汉县黄牛肉，剔除肉中的脂肪、肌膜、淋巴、延着肌纤维纹理将原料肉切成块状，放入水中浸泡6h后，冲净血水和污水后沥干；
(2)按照重量组份取洋葱2份、番茄2份、料酒2份、生姜0.5份，将番茄和洋葱打碎成浆后与料酒与生姜和牛肉进行揉捻10min后进行腌制，腌制时间为5h，每腌制1h，揉捻一次，一共揉捻5次；
(3)按照重量组份取三奈5份，草果2份，花椒3份，丁香2份，甘草1份，八角3份，白芷2份，桂皮3份，茴香3份，荜拨4份，香果5份，木香3份，草寇3份，陈皮4份，放入锅中翻炒3min后,打碎后放入布袋中扎紧制得香料包；
(4)将(2)腌制好的牛肉放入水中，加入制好的香料包，开火进行第一次煮制，煮制10分钟，后捞出牛肉静置30分钟，再将牛肉放入刚才的锅中进行第二次煮制，煮至牛肉7分熟；
(5)将(4)所制得的牛肉顺着纹理切割成长5-6cm，宽≤1cm,厚≤1cm的牛肉条：
(6)按照重量组份取大蒜0.5份、生姜0.5份，放入自动炒锅中翻炒出香味后将(5)切好的牛肉放于自动炒锅中进行油炸，自动炒锅对牛肉进行翻炒，防止牛肉受热不均，炸至牛肉含水量为30％；
(7)将(6)所制得的牛肉放置于砂锅中，加水刚好淹没牛肉，按照重量组份放入0.5份干辣椒，0.2花椒，0.2份盐，0.5份酱油，0.2份糖，小火进行炖煮，直至水全部蒸发煮干；
(8)按照重量组份取蒜末0.2份、辣椒面0.5份、花椒面0.2份、盐0.2份、糖0.1份、芝麻0.2份混合均匀后，淋入120℃的食用油5份，制得辣椒油，将辣椒油浇到(7)所制得的牛肉上，搅拌均匀；
(9)检验、包装：将(8)所得的牛肉进行杀菌检验后，进行封口真空包装，即制得麻辣牛肉。
实施例2
一种即食麻辣牛肉的制备方法，其特征在于，包括以下几个步骤：
(1)选取宣汉县黄牛肉，剔除肉中的脂肪、肌膜、淋巴、延着肌纤维纹理将原料肉切成块状，放入冷水中浸泡6h，冲净血水和污水后沥干；
(2)按照重量组份取洋葱2.5份、番茄2.5份、料酒3份、生姜0.8份，将番茄和洋葱打碎成浆后与料酒与生姜和牛肉进行揉捻10min后进行腌制，腌制时间为6h，每腌制1h，揉捻一次，一共揉捻6次；
(3)按照重量组份取三奈5份，草果2份，花椒4份，丁香2份，甘草2份，八角4份，白芷3份，桂皮3份，茴香3份，荜拨4份，香果5份，木香3份，草寇3份，陈皮4份，放入锅中翻炒3min后,打碎后放入布袋中扎紧制得香料包；
(4)将预处理好的牛肉放入水中，加入制好的香料包，开火进行第一次煮制，煮制10分钟，后捞出牛肉静置30分钟，再将牛肉放入刚才的锅中进行第二次煮制，煮至7分熟；
(5)将煮制后的牛肉顺着纹理切割成长1cm，宽1cm,厚1cm的牛肉块；
(6)按照重量组份取大蒜0.2份、生姜0.2份先放入自动炒锅中翻炒出1min有香味后将(5)切好的牛肉放于自动炒锅中进行油炸，自动炒锅对牛肉进行翻炒，防止牛肉受热不均，炸至牛肉含水量为28％；
(7)将(6)所制得的牛肉放置于砂锅中，加水刚好淹没牛肉，按照重量组份放入0.5份干辣椒，0.2花椒，0.2份盐，0.5份酱油，0.2份糖，小火进行炖煮，直至水全部蒸发煮干；
(8)按照重量组份取蒜末0.3份、辣椒面0.8份、花椒面0.4份、盐0.3份、糖0.1份、芝麻0.3份混合均匀后，按照重量组份淋入6份130℃的食用油，制得辣椒油，将辣椒油浇到(7)所制得的牛肉上，搅拌均匀；
(9)将(8)所得的牛肉进行杀菌检验后，进行封口包装，即制得麻辣牛肉。
实施例3
(1)选取宣汉县黄牛肉，剔除肉中的脂肪、肌膜、淋巴、延着肌纤维纹理将原料肉切成块状，放入冷水中浸泡6h，冲净血水和污水后沥干；
(2)按照重量组份取洋葱3份、番茄3份、料酒4份、生姜1份，将番茄和洋葱打碎成浆后与料酒与生姜和牛肉进行揉捻10min后进行腌制，腌制时间为8h，每腌制1h，揉捻一次，一共揉捻8次；
(3)按照重量组份取三奈5份，草果2份，花椒5份，丁香2份，甘草3份，八角5份，白芷4份，桂皮3份，茴香3份，荜拨4份，香果5份，木香4份，草寇4份，陈皮4份，放入锅中翻炒3min后,打碎后放入布袋中扎紧制得香料包；
(4)将预处理好的牛肉放入水中，加入制好的香料包，开火进行第一次煮制，煮制10分钟，后捞出牛肉静置30分钟，再将牛肉放入刚才的锅中进行第二次煮制，煮至7分熟；
(5)将煮制后的牛肉顺着纹理切割成长5-6cm，宽4-5cm,厚≤1cm的牛肉片；
(6)按照重量组份取大蒜0.5份、生姜0.5份，放入自动炒锅中翻炒出1min有香味后将(5)切好的牛肉放于自动炒锅中进行油炸，自动炒锅对牛肉进行翻炒，防止牛肉受热不均，炸至牛肉含水量为27％；
(7)将牛肉放置于砂锅中，加水刚好淹没牛肉，按照重量组份放入1份干辣椒，0.5花椒面，0.5份盐，1份酱油，0.5份糖，小火进行炖煮，直至水全部蒸发煮干；
(8)按照重量组份取蒜末0.5份、辣椒面1份、花椒面0.5份、盐0.5份、糖0.2份、芝麻0.5份混合均匀后，淋入150℃菜籽油8份，制得辣椒油，将辣椒油浇到(7)所制得的牛肉上，搅拌均匀；
(9)将(8)所得的牛肉进行杀菌检验后，进行封口包装，即制得麻辣牛肉。。
表1 随机挑选100人对实施例1-3所得的牛肉干以及市售的牛肉干进行感官对比打分：
表2 感官对比结果如下：
| 外观 | 香气 | 味道 | 口感 | 总分 | |
| 实施例1 | 18 | 18 | 28 | 29 | 93 |
| 实施例2 | 19 | 18 | 27 | 28 | 92 |
| 实施例3 | 18 | 18 | 26 | 27 | 89 |
| 市售麻辣牛肉 | 14 | 17 | 21 | 21 | 73 |
对比可知，本发明所得的麻辣牛肉在味道方面明显优于市售的麻辣牛肉，在外观和香气方面也优于市面上的麻辣牛肉。实施例1-3所得的牛肉均色泽光亮，口感香甜，肉香明显。
保质期考察，本实施例3中所制得牛肉真空包装放置室温环境下，放置365天，均未见产品发生霉变，涨袋，滋气味异常等情况。于300天进行感官评价，与表2所得结果基本一致。
以上所述，仅为本发明的较佳实施例，并不用以限制本发明，本发明的专利保护范围以权利要求书为准，凡是运用本发明的说明书内容所作的等同结构变化，同理均应包含在本发明的保护范围内。
Claims (6)
1.一种即食麻辣牛肉的制作方法，其特征在于，包括以下步骤：
(1)牛肉的预处理：选取牛肉，剔除肉中的脂肪、肌膜、淋巴、延着肌纤维纹理将牛肉切成块状，放入水中浸泡4-6h后，冲净血水和污水后沥干；
(2)牛肉的腌制：按照重量组份取洋葱2-3份、番茄2-3份、料酒2-4份、生姜0.5-1份，将番茄和洋葱打碎成浆后与料酒与生姜和牛肉进行揉捻10min后进行腌制，腌制时间为5-8h，每腌制1h，揉捻一次；
(3)香料包的制作：按照重量组份取三奈5份，草果2份，花椒3-5份，丁香2份，甘草1-3份，八角3-5份，白芷2-4份，桂皮3份，茴香3份，荜拨4份，香果5份，木香3-4份，草寇3-4份，陈皮4份，放入锅中翻炒3-5min后,打碎后放入布袋中扎紧制得香料包；
(4)牛肉的煮制：将预处理好的牛肉放入水中，加入制好的香料包，开大火进行第一次煮制，煮制10分钟，后捞出牛肉静置30分钟，再开小火将牛肉放入锅中进行第二次煮制，煮至牛肉7分熟；
(5)切制：将煮制后的牛肉顺着纹理切割牛肉条、牛肉丁或牛肉片；
(6)炸制：按照重量组份取大蒜0.2-0.5份、生姜0.2-0.5份先放入自动炒锅中翻炒1min后将(5)切好的牛肉放于自动炒锅中进行油炸，自动炒锅对牛肉进行翻炒，防止牛肉受热不均，炸至牛肉含水量低于30％；
(7)焖制：将牛肉放置于砂锅中，加水刚好淹没牛肉，放入重量组份为0.5-1份干辣椒，0.2-0.5分花椒，0.2-0.5份盐，0.5-1份酱油，0.2-0.5份糖，小火进行炖煮，直至水全部蒸发煮干；
(8)调味：按照重量组份取蒜末0.2-0.5份、辣椒面0.5-1份、花椒面0.2-0.5份、盐0.2-0.5份、糖0.1-0.2份、芝麻0.2-0.5份混合均匀后，淋入120℃-150℃的食用油，制得辣椒油，将辣椒油浇到(7)所制得的牛肉上，搅拌均匀；
(9)检验、包装：将(8)所得的牛肉进行杀菌检验后，进行封口包装。
2.根据权利要求1所述的即食麻辣牛肉的制备方法，其特征在于：所述步骤(1)中选取牛肉为宣汉县黄牛肉。
3.根据权利要求1所述的即食麻辣牛肉的制备方法，其特征在于：所述步骤(1)中将牛肉切成块的重量为0.5-0.8kg。
4.根据权利要求1所述的即食麻辣牛肉的制备方法，其特征在于：所述步骤(5)中将煮制后的牛肉顺着纹理切制成牛肉条、牛肉丁或牛肉片厚度为0.5-1cm。
5.根据权利要求1所述的即食麻辣牛肉的制备方法，其特征在于：所述步骤(7)中加入的干辣椒为晒干去籽后的二荆条干辣椒。
6.根据权利要求1所述的即食麻辣牛肉的制备方法，其特征在于：所述步骤(8)调味中所淋入的食用油为菜籽油。
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