CN108740804A - 一种冷鲜调理烧烤牛肉的制备方法 - Google Patents
一种冷鲜调理烧烤牛肉的制备方法 Download PDFInfo
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Abstract
本发明公开了一种冷鲜调理烧烤牛肉的制备方法，采用新鲜牛肉整理、切片、腌制、真空包装、冷藏、烤制等步骤，本发明方法制备工艺简单，加工出的调理烧烤牛肉，保质期长，开袋后可以直接烧烤食用，不需要清洗，烹饪时只需要放入少量或者不放任何其它调味香料，就可以烧烤出的味道香美的牛肉，简化了调理烧烤牛肉的工序，同时采用乳酸、壳聚糖等原料调配清洗液清洗，抑菌同时，覆膜隔离保湿，保证肉质，延长保存期；再经腌制液腌制滚揉，协同改善牛肉的口感风味，鲜香同时富有嚼劲，赋予竹茶清香，促进消化同时解腻、提神、抗衰老，特别适应了快节奏的现代人的消费需求，还可以进一步提高牛肉贮存期，使得其货架期可以达到24d。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种冷鲜调理烧烤牛肉的制备方法。
背景技术
我国是牛肉生产消费大国，传统牛肉制品具有品种多、风味好的优势，但是在牛肉的生产实践中也面临难以现代化的问题。特别是备受青年消费者青睐的传统烧烤牛肉制品缺乏标准化的生产工艺。因此为满足市场的需求，我们有必要开发一种具有地方特色的冷鲜调理烧烤牛肉制品，并研究其加工工艺和品质变化规律，为实现规模化生产及对消费者后续加工提供理论和实验基础。
冷鲜调理肉制品干净卫生、方便快捷，研究一种冷鲜调理烧烤牛肉制品符合当前食品行业“中央厨房”模式的发展方向。但冷鲜肉的低温贮藏一般只能让产品保存3d左右，因此本发明提供一种冷鲜调理烧烤牛肉的制备方法，保证产品风味的同时延长其货架期。
发明内容
本发明的目的在于保证产品风味的同时延长其货架期，而提供一种冷鲜调理烧烤牛肉的制备方法。
为实现上述目的，本发明通过下述技术方案实现：
一种冷鲜调理烧烤牛肉的制备方法，包括以下步骤：
(1)新鲜牛肉整理：选取优质新鲜黄牛肉的牛霖部分，去掉其表面多余的筋膜及脂肪，清洗干净后脱水沥干，备用；
(2)切片：将整理好的牛肉放在洁净的菜板上切成长×宽×高为5-7cm×2-4cm×0.2-0.4cm的薄片；
(3)调制腌制液：每100重量份牛肉称取下列重量份原料：烧烤食用油6-8份、生抽1-1.5份、调味鲜0.4-0.6份、竹沥0.5-1份、精盐0.7-0.8份、花椒粉1-2份、孜然粉0.5-1.5份、辣椒粉3-5份、增香粉1-3份、乳酸链球菌素0.04-0.06份、溶菌酶1-2份、乳酸钠2-4份、茶多酚0.01-0.02份、那他霉素0.02-0.03份；
(4)腌制：将切好的牛肉片与调配好的腌制液置于腌制容器中，使牛肉片与腌制液充分拌匀，并用PE膜封口；
(5)真空包装：将调制好的烧烤牛肉以每袋50g计量称重，放入包装袋中真空包装；
(6)冷藏：将成品迅速放到温度为0-4℃的冰箱里冷藏；
(7)烤制：将冷藏冷肉开袋后进行烤制，烤制条件为220-230℃，烤制时间3-5min，即可食用。
优选地，所述步骤(1)的新鲜牛肉整理中，将除杂处理后的牛肉加入清洗液中并漂洗20-40min，之后捞出并沥干汁液后备用。
优选地，所述牛肉与清洗液的重量比为1:3-6。
优选地，所述清洗液由以下重量份的原料组成：食盐1-3份、茶多酚0.2-0.5份、壳聚糖0.5-1份、乳酸0.5-1份、水100份。
优选地，所述步骤(3)的调制腌制液中，所述烧烤食用油是由下述重量份的原料组成：玉米油75-80份、羊油5-10份、牡丹籽油1-2份、芥花油0.5-1份、花椒油0.2-0.5份、大蒜油0.2-0.3份、茴香油0.2-0.4份、肉桂油0.1-0.3份。
优选地，所述步骤(3)调制腌制液中，所述增香粉是由下述重量份的原料制成:五香粉20-30份、留兰香1-2份、紫苏籽1-1.5份、老鹰茶0.5-1份、多香果2-3份、砂仁0.5-1份。
优选地，所述增香粉的制备方法包括以下步骤：
(1)将留兰香除杂洗净，切制成段，送入料理机，加入相当于留兰香重量2-3倍的水打制成浆，冻干研磨成粉，得留兰香粉；
(2)将紫苏籽洗净，微波烘箱烘至干燥，与老鹰茶、多香果、砂仁混合破碎至10-20目，放入炒锅，文火低温烘炒出香，精磨成粉，与留兰香粉、五香粉再次混合，即得。
优选地，所述步骤(4)中充分拌匀是将牛肉片与腌制液投到滚揉机内，控制温度为0-4℃，先真空滚揉10-15min，再常压静置5-10min，最后加压滚揉10-15min，如此真空滚揉、常压静置、加压滚揉反复滚揉，持续2-4h。
优选地，所述真空度为0.01-0.02MPa，加压为2-3MPa，滚揉机转速为20-30r/min。
本发明与现有技术相比，具有如下的优点和有益效果：
本发明提供了一种冷鲜调理烧烤牛肉的制备方法，本发明方法制备工艺简单，加工出的调理烧烤牛肉，保质期长，开袋后可以直接烧烤食用，不需要清洗，烹饪时只需要放入少量或者不放任何其它调味香料，就可以烧烤出的味道香美的牛肉，简化了调理烧烤牛肉的工序，同时采用乳酸、壳聚糖等原料调配清洗液清洗，抑菌同时，覆膜隔离保湿，保证肉质，延长保存期；再经腌制液腌制滚揉，协同改善牛肉的口感风味，鲜香同时富有嚼劲，赋予竹茶清香，促进消化同时解腻、提神、抗衰老，特别适应了快节奏的现代人的消费需求，还可以进一步提高牛肉贮存期，使得其货架期可以达到24d。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明白，下面结合实施例，对本发明作进一步的详细说明，本发明的示意性实施方式及其说明仅用于解释本发明，并不作为对本发明的限定。
实施例1
一种冷鲜调理烧烤牛肉的制备方法，包括以下步骤：
(1)新鲜牛肉整理：选取优质新鲜黄牛肉的牛霖部分，去掉其表面多余的筋膜及脂肪，然后按照重量比1:3将牛肉加入清洗液中并漂洗20min，之后捞出并沥干汁液后备用；
(2)切片：将整理好的牛肉放在洁净的菜板上切成长×宽×高为5cm×2cm×0.2cm的薄片；
(3)调制腌制液：每100重量份牛肉称取下列重量份原料：烧烤食用油6份、生抽1份、调味鲜0.4份、竹沥0.5份、精盐0.7份、花椒粉1份、孜然粉0.5份、辣椒粉3份、增香粉1份、乳酸链球菌素0.04份、溶菌酶1份、乳酸钠2份、茶多酚0.01份、那他霉素0.02份；
(4)腌制：将切好的牛肉片与调配好的腌制液投到滚揉机内，控制温度为0℃，先在真空度为0.01MPa、转速为20r/min的条件下真空滚揉15min，再常压静置10min，最后在加压为2MPa、转速为20r/min的条件下加压滚揉15min，如此真空滚揉、常压静置、加压滚揉反复滚揉，持续4h，并用PE膜封口；
(5)真空包装：将调制好的烧烤牛肉以每袋50g计量称重，放入包装袋中真空包装；
(6)冷藏：将成品迅速放到温度为0℃的冰箱里冷藏；
(7)烤制：将冷藏冷肉开袋后进行烤制，烤制条件为220℃，烤制时间5min，即可食用。
上述清洗液由以下重量份的原料组成：食盐1份、茶多酚0.2份、壳聚糖0.5份、乳酸0.5份、水100份。
上述烧烤食用油是由下述重量份的原料组成：玉米油75份、羊油5份、牡丹籽油1份、芥花油0.5份、花椒油0.2份、大蒜油0.2份、茴香油0.2份、肉桂油0.1份。
上述增香粉是由下述重量份的原料制成:五香粉20份、留兰香1份、紫苏籽1份、老鹰茶0.5份、多香果2份、砂仁0.5份。
上述增香粉的制备方法包括以下步骤：
(1)将留兰香除杂洗净，切制成段，送入料理机，加入相当于留兰香重量2倍的水打制成浆，冻干研磨成粉，得留兰香粉；
(2)将紫苏籽洗净，微波烘箱烘至干燥，与老鹰茶、多香果、砂仁混合破碎至10目，放入炒锅，文火低温烘炒出香，精磨成粉，与留兰香粉、五香粉再次混合，即得。
实施例2
一种冷鲜调理烧烤牛肉的制备方法，包括以下步骤：
(1)新鲜牛肉整理：选取优质新鲜黄牛肉的牛霖部分，去掉其表面多余的筋膜及脂肪，按照重量比1:4将牛肉加入清洗液中并漂洗30min，之后捞出并沥干汁液后备用；
(2)切片：将整理好的牛肉放在洁净的菜板上切成长×宽×高为6cm×3cm×0.3cm的薄片；
(3)调制腌制液：每100重量份牛肉称取下列重量份原料：烧烤食用油7份、生抽1-1.25份、调味鲜0.5份、竹沥0.8份、精盐0.75份、花椒粉1.5份、孜然粉1份、辣椒粉4份、增香粉2份、乳酸链球菌素0.05份、溶菌酶1.5份、乳酸钠3份、茶多酚0.015份、那他霉素0.025份；
(4)腌制：将切好的牛肉片与调配好的腌制液投到滚揉机内，控制温度为2℃，先在真空度为0.015MPa、转速为25r/min的条件下真空滚揉12min，再常压静置8min，最后在加压为2.5MPa、转速为25r/min的条件下加压滚揉12min，如此真空滚揉、常压静置、加压滚揉反复滚揉，持续3h，并用PE膜封口；
(5)真空包装：将调制好的烧烤牛肉以每袋50g计量称重，放入包装袋中真空包装；
(6)冷藏：将成品迅速放到温度为2℃的冰箱里冷藏；
(7)烤制：将冷藏冷肉开袋后进行烤制，烤制条件为225℃，烤制时间4min，即可食用。
上述清洗液由以下重量份的原料组成：食盐2份、茶多酚0.3份、壳聚糖0.7份、乳酸0.8份、水100份。
上述烧烤食用油是由下述重量份的原料组成：玉米油78份、羊油7份、牡丹籽油1.5份、芥花油0.8份、花椒油0.3份、大蒜油0.25份、茴香油0.3份、肉桂油0.2份。
上述增香粉是由下述重量份的原料制成:五香粉25份、留兰香1.5份、紫苏籽1.25份、老鹰茶0.8份、多香果2.5份、砂仁0.7份。
上述增香粉的制备方法包括以下步骤：
(1)将留兰香除杂洗净，切制成段，送入料理机，加入相当于留兰香重量2.5倍的水打制成浆，冻干研磨成粉，得留兰香粉；
(2)将紫苏籽洗净，微波烘箱烘至干燥，与老鹰茶、多香果、砂仁混合破碎至15目，放入炒锅，文火低温烘炒出香，精磨成粉，与留兰香粉、五香粉再次混合，即得。
实施例3
一种冷鲜调理烧烤牛肉的制备方法，包括以下步骤：
(1)新鲜牛肉整理：选取优质新鲜黄牛肉的牛霖部分，去掉其表面多余的筋膜及脂肪，按照质量比1:6将牛肉加入清洗液中并漂洗40min，之后捞出并沥干汁液后备用；
(2)切片：将整理好的牛肉放在洁净的菜板上切成长×宽×高为7cm×4cm×0.4cm的薄片；
(3)调制腌制液：每100重量份牛肉称取下列重量份原料：烧烤食用油8份、生抽1.5份、调味鲜0.6份、竹沥1份、精盐0.8份、花椒粉2份、孜然粉1.5份、辣椒粉5份、增香粉3份、乳酸链球菌素0.06份、溶菌酶2份、乳酸钠4份、茶多酚0.02份、那他霉素0.03份；
(4)腌制：将切好的牛肉片与调配好的腌制液投到滚揉机内，控制温度为4℃，先在真空度为0.02MPa、转速为30r/min的条件下真空滚揉10min，再常压静置5min，最后在加压为3MPa、转速为30r/min的条件下加压滚揉10min，如此真空滚揉、常压静置、加压滚揉反复滚揉，持续2h，并用PE膜封口；
(5)真空包装：将调制好的烧烤牛肉以每袋50g计量称重，放入包装袋中真空包装；
(6)冷藏：将成品迅速放到温度为4℃的冰箱里冷藏；
(7)烤制：将冷藏冷肉开袋后进行烤制，烤制条件为230℃，烤制时间3min，即可食用。
上述清洗液由以下重量份的原料组成：食盐3份、茶多酚0.5份、壳聚糖1份、乳酸1份、水100份。
上述烧烤食用油是由下述重量份的原料组成：玉米油80份、羊油10份、牡丹籽油2份、芥花油1份、花椒油0.5份、大蒜油0.3份、茴香油0.4份、肉桂油0.3份。
上述增香粉是由下述重量份的原料制成:五香粉30份、留兰香2份、紫苏籽1.5份、老鹰茶1份、多香果3份、砂仁1份。
上述增香粉的制备方法包括以下步骤：
(1)将留兰香除杂洗净，切制成段，送入料理机，加入相当于留兰香重量3倍的水打制成浆，冻干研磨成粉，得留兰香粉；
(2)将紫苏籽洗净，微波烘箱烘至干燥，与老鹰茶、多香果、砂仁混合破碎至20目，放入炒锅，文火低温烘炒出香，精磨成粉，与留兰香粉、五香粉再次混合，即得。
以上所述的具体实施方式，对本发明的目的、技术方案和有益效果进行了进一步详细说明，所应理解的是，以上所述仅为本发明的具体实施方式而已，并不用于限定本发明的保护范围，凡在本发明的精神和原则之内，所做的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (9)
1.一种冷鲜调理烧烤牛肉的制备方法，其特征在于，包括以下步骤：
(1)新鲜牛肉整理：选取优质新鲜黄牛肉的牛霖部分，去掉其表面多余的筋膜及脂肪，清洗干净后脱水沥干，备用；
(2)切片：将整理好的牛肉放在洁净的菜板上切成长×宽×高为5-7cm×2-4cm×0.2-0.4cm的薄片；
(3)调制腌制液：每100重量份牛肉称取下列重量份原料：烧烤食用油6-8份、生抽1-1.5份、调味鲜0.4-0.6份、竹沥0.5-1份、精盐0.7-0.8份、花椒粉1-2份、孜然粉0.5-1.5份、辣椒粉3-5份、增香粉1-3份、乳酸链球菌素0.04-0.06份、溶菌酶1-2份、乳酸钠2-4份、茶多酚0.01-0.02份、那他霉素0.02-0.03份；
(4)腌制：将切好的牛肉片与调配好的腌制液置于腌制容器中，使牛肉片与腌制液充分拌匀，并用PE膜封口；
(5)真空包装：将调制好的烧烤牛肉以每袋50g计量称重，放入包装袋中真空包装；
(6)冷藏：将成品迅速放到温度为0-4℃的冰箱里冷藏；
(7)烤制：将冷藏冷肉开袋后进行烤制，烤制条件为220-230℃，烤制时间3-5min，即可食用。
2.根据权利要求1所述的一种冷鲜调理烧烤牛肉的制备方法，其特征在于，所述步骤(1)的新鲜牛肉整理中，将除杂处理后的牛肉加入清洗液中并漂洗20-40min，之后捞出并沥干汁液后备用。
3.根据权利要求2所述的一种冷鲜调理烧烤牛肉的制备方法，其特征在于，所述牛肉与清洗液的重量比为1:3-6。
4.根据权利要求3所述的一种冷鲜调理烧烤牛肉的制备方法，其特征在于，所述清洗液由以下重量份的原料组成：食盐1-3份、茶多酚0.2-0.5份、壳聚糖0.5-1份、乳酸0.5-1份、水100份。
5.根据权利要求1所述的一种冷鲜调理烧烤牛肉的制备方法，其特征在于，所述步骤(3)的调制腌制液中，所述烧烤食用油是由下述重量份的原料组成：玉米油75-80份、羊油5-10份、牡丹籽油1-2份、芥花油0.5-1份、花椒油0.2-0.5份、大蒜油0.2-0.3份、茴香油0.2-0.4份、肉桂油0.1-0.3份。
6.根据权利要求1所述的一种冷鲜调理烧烤牛肉的制备方法，其特征在于，所述步骤(3)调制腌制液中，所述增香粉是由下述重量份的原料制成:五香粉20-30份、留兰香1-2份、紫苏籽1-1.5份、老鹰茶0.5-1份、多香果2-3份、砂仁0.5-1份。
7.根据权利要求6所述的一种冷鲜调理烧烤牛肉的制备方法，其特征在于，所述增香粉的制备方法包括以下步骤：
(1)将留兰香除杂洗净，切制成段，送入料理机，加入相当于留兰香重量2-3倍的水打制成浆，冻干研磨成粉，得留兰香粉；
(2)将紫苏籽洗净，微波烘箱烘至干燥，与老鹰茶、多香果、砂仁混合破碎至10-20目，放入炒锅，文火低温烘炒出香，精磨成粉，与留兰香粉、五香粉再次混合，即得。
8.根据权利要求1所述的一种冷鲜调理烧烤牛肉的制备方法，其特征在于，所述步骤(4)中充分拌匀是将牛肉片与腌制液投到滚揉机内，控制温度为0-4℃，先真空滚揉10-15min，再常压静置5-10min，最后加压滚揉10-15min，如此真空滚揉、常压静置、加压滚揉反复滚揉，持续2-4h。
9.根据权利要求8所述的一种冷鲜调理烧烤牛肉的制备方法，其特征在于，所述真空度为0.01-0.02MPa，加压为2-3MPa，滚揉机转速为20-30r/min。
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| 阳曦: ""预调理烧烤里脊产品开发及其保鲜技术研究"", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931791A (zh) * | 2021-04-02 | 2021-06-11 | 四川大学 | 一种冷藏预调理肉制品的低温熟化工艺 |
| CN113519611A (zh) * | 2021-07-21 | 2021-10-22 | 四川农业大学 | 一种延长黑猪肉休闲食品货架期的加工方法 |
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