CN108783259A - 霸王牛肉的制备方法 - Google Patents
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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Abstract
本发明公开了一种霸王牛肉的制备方法，包括以下步骤：(1)选取重量份为1份的鲜牛肉处理后切成每块重量20‑30g的牛肉块；(2)取生姜、大蒜、味精、鸡精、白糖、食用盐、花椒和白酒，然后充分拌匀制备成腌制辅料；(3)取步骤(2)制备的辅料1份加入到1份牛肉块中，滚揉2‑3min，再静腌6‑8h；(4)选用纯净水、葱段、香菜根、肉豆蔻、苹果和枸杞制备汤底辅料；(5)步骤(3)处理的牛肉经大火翻炒5‑7min后，加入昆布和马勃，继续翻炒3‑5min；(6)将锅里加入步骤(4)将步骤(5)的牛肉放入烧开的汤底中，煮15‑20min后捞出冷却至室温；(7)制备蘸料；(8)将冷却的牛肉切成5‑10g的牛肉块，蘸取步骤(7)制备的蘸料。本发明制备的牛肉口感鲜嫩且入味。
Description
技术领域
本发明涉及一种霸王牛肉的制备方法。
背景技术
牛肉具有较高的营养价值，目前有较多加工牛肉的方法，但是要想将牛肉做的入味，则在长时间煮的过程中，牛肉必然会变得口感不好，不易咀嚼；而若是为了使牛肉口感保持鲜嫩，则不容易入味。
发明内容
本发明为了克服上述的不足，提供了一种能够使牛肉保持鲜嫩，且入味的霸王牛肉的制备方法。
本发明的技术方案如下：
一种霸王牛肉的制备方法，包括以下步骤：
(1)选取重量份为1份的鲜牛肉去除杂质，血污，筋络和浮皮然后切成每块重量20-30g的牛肉块；
(2)按照重量份取生姜0.02-0.03份、大蒜0.02-0.03份、味精0.007-0.013份、鸡精0.007-0.013份、白糖0.007-0.013份、食用盐0.007-0.013份、花椒0.003-0.007份和白酒0.003-0.007份，然后充分拌匀制备成腌制辅料；
(3)按照重量份取步骤(2)制备的辅料1份加入到1份牛肉块中，用滚揉机滚揉2-3min，再静腌6-8h；
(4)腌制的同时按照重量份选用纯净水1-1.4份、葱段0.007-0.013份、香菜根0.007-0.013份、肉豆蔻0.002-0.005份、苹果0.03-0.05份和枸杞0.003-0.007份制备汤底辅料；
(5)将植物油加入至热锅中，待油温升至180-200℃后，向其中加入经过步骤(3)处理的牛肉，大火翻炒5-7min后，继续向其中按照重量份加入昆布0.001-0.002份和马勃0.001-0.002份，继续翻炒3-5min；
(6)将锅里加入步骤(4)制备好的汤底，烧开过后再将步骤(5)的牛肉放入锅中，煮15-20min后捞出冷却至室温；
(7)在步骤(6)冷却过程中制备蘸料；
(8)用步骤(6)中冷却的牛肉切成5-10g的牛肉块，蘸取步骤(7)制备的蘸料。
所述步骤(1)中选取的1份鲜牛肉重量为1.5-2.5kg。
所述步骤(5)中所用的食用油为胡麻油。
所述步骤(7)中蘸料为干蘸料时，按照重量份选用辣椒段0.0003份，灯笼椒0.033-0.067份，芝麻0.013-0.033份、食用盐0.007-0.013、味精0.003-0.007份、鸡精0.003-0.007份和花椒面0.003-0.007份，在热锅中炒香制成干蘸料。
所述步骤(7)中蘸料为水蘸料时，按照重量份选用蒜泥0.007-0.013份、小米椒0.013-0.02份、线椒0.007-0.013份、花椒面0.003-0.007份、辣椒面0.003-0.007份、生抽0.007-0.013份、陈醋0.003-0.007份、蒸鱼豉油0.007-0.013份、辣鲜露0.003-0.007份搅拌均匀制成水蘸料。
本发明的有益效果是：
本发明先经过长时间特制腌料腌制，再由热油短时间高温翻炒，翻炒时加入昆布和马勃，既能提升牛肉酱的营养价值，又大大地提升了牛肉的嫩度，再经特制汤底短时间煮熟，使牛肉块入味的同时保持鲜嫩，再配合蘸料，使牛肉色香味俱全。
具体实施方式
现在对本发明作进一步详细的说明。
一种霸王牛肉的制备方法，包括以下步骤：
(1)选取重量份为1份的鲜牛肉去除杂质，血污，筋络和浮皮然后切成每块重量20-30g的牛肉块；
(2)按照重量份取生姜0.02-0.03份、大蒜0.02-0.03份、味精0.007-0.013份、鸡精0.007-0.013份、白糖0.007-0.013份、食用盐0.007-0.013份、花椒0.003-0.007份和白酒0.003-0.007份，然后充分拌匀制备成腌制辅料；
(3)按照重量份取步骤(2)制备的辅料1份加入到1份牛肉块中，用滚揉机滚揉2-3min，再静腌6-8h；
(4)腌制的同时按照重量份选用纯净水1-1.4份、葱段0.007-0.013份、香菜根0.007-0.013份、肉豆蔻0.002-0.005份、苹果0.03-0.05份和枸杞0.003-0.007份制备汤底辅料；
(5)将植物油加入至热锅中，待油温升至180-200℃后，向其中加入经过步骤(3)处理的牛肉，大火翻炒5-7min后，继续向其中按照重量份加入昆布0.001-0.002份和马勃0.001-0.002份，继续翻炒3-5min；
(6)将锅里加入步骤(4)制备好的汤底，烧开过后再将步骤(5)的牛肉放入锅中，煮15-20min后捞出冷却至室温；
(7)在步骤(6)冷却过程中制备蘸料；
(8)用步骤(6)中冷却的牛肉切成5-10g的牛肉块，蘸取步骤(7)制备的蘸料。
步骤(1)中选取的1份鲜牛肉重量为1.5-2.5kg，当重量超过2.5kg时，每增加1kg，调料增加30％-40％。
步骤(5)中所用的食用油为胡麻油。
所述步骤(7)中蘸料为干蘸料时，按照重量份选用辣椒段0.0003份，灯笼椒0.033-0.067份，芝麻0.013-0.033份、食用盐0.007-0.013、味精0.003-0.007份、鸡精0.003-0.007份和花椒面0.003-0.007份，在热锅中炒香制成干蘸料。
所述步骤(7)中蘸料为水蘸料时，按照重量份选用蒜泥0.007-0.013份、小米椒0.013-0.02份、线椒0.007-0.013份、花椒面0.003-0.007份、辣椒面0.003-0.007份、生抽0.007-0.013份、陈醋0.003-0.007份、蒸鱼豉油0.007-0.013份、辣鲜露0.003-0.007份搅拌均匀制成水蘸料。
上述依据本发明为启示，通过上述的说明内容，相关工作人员完全可以在不偏离本项发明技术思想的范围内，进行多样的变更以及修改。本项发明的技术性范围并不局限于说明书上的内容，必须要根据权利要求范围来确定其技术性范围。
Claims (5)
1.一种霸王牛肉的制备方法，其特征在于，包括以下步骤：
(1)选取重量份为1份的鲜牛肉去除杂质，血污，筋络和浮皮然后切成每块重量20-30g的牛肉块；
(2)按照重量份取生姜0.02-0.03份、大蒜0.02-0.03份、味精0.007-0.013份、鸡精0.007-0.013份、白糖0.007-0.013份、食用盐0.007-0.013份、花椒0.003-0.007份和白酒0.003-0.007份，然后充分拌匀制备成腌制辅料；
(3)按照重量份取步骤(2)制备的辅料1份加入到1份牛肉块中，用滚揉机滚揉2-3min，再静腌6-8h；
(4)腌制的同时按照重量份选用纯净水1-1.4份、葱段0.007-0.013份、香菜根0.007-0.013份、肉豆蔻0.002-0.005份、苹果0.03-0.05份和枸杞0.003-0.007份制备汤底辅料；
(5)将植物油加入至热锅中，待油温升至180-200℃后，向其中加入经过步骤(3)处理的牛肉，大火翻炒5-7min后，继续向其中按照重量份加入昆布0.001-0.002份和马勃0.001-0.002份，继续翻炒3-5min；
(6)将锅里加入步骤(4)制备好的汤底，烧开过后再将步骤(5)的牛肉放入锅中，煮15-20min后捞出冷却至室温；
(7)在步骤(6)冷却过程中制备蘸料；
(8)用步骤(6)中冷却的牛肉切成5-10g的牛肉块，蘸取步骤(7)制备的蘸料。
2.根据权利要求1所述的霸王牛肉的制备方法，其特征在于，步骤(1)中选取的1份鲜牛肉重量为1.5-2.5kg。
3.根据权利要求1所述的霸王牛肉的制备方法，其特征在于，步骤(5)中所用的食用油为胡麻油。
4.根据权利要求1所述的霸王牛肉的制备方法，其特征在于，所述步骤(7)中蘸料为干蘸料，按照重量份选用辣椒段0.0003份，灯笼椒0.033-0.067份，芝麻0.013-0.033份、食用盐0.007-0.013、味精0.003-0.007份、鸡精0.003-0.007份和花椒面0.003-0.007份，在热锅中炒香制成干蘸料。
5.根据权利要求1所述的霸王牛肉的制备方法，其特征在于，所述步骤(7)中蘸料为水蘸料，按照重量份选用蒜泥0.007-0.013份、小米椒0.013-0.02份、线椒0.007-0.013份、花椒面0.003-0.007份、辣椒面0.003-0.007份、生抽0.007-0.013份、陈醋0.003-0.007份、蒸鱼豉油0.007-0.013份、辣鲜露0.003-0.007份搅拌均匀制成水蘸料。
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| CN105901529A (zh) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | 一种酱香卤牛肉块的制备方法 |
| CN106722240A (zh) * | 2016-12-19 | 2017-05-31 | 重庆全航食品有限公司 | 一种椒麻牛肉的制备方法 |
| CN107751807A (zh) * | 2017-10-12 | 2018-03-06 | 江苏雨润肉食品有限公司 | 一种提升酱牛肉品质的加工方法 |
| CN107822089A (zh) * | 2017-09-30 | 2018-03-23 | 安徽咱家田生态农业有限公司 | 一种提升牛肉嫩度的牛肉酱的制备方法 |
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| CN105901529A (zh) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | 一种酱香卤牛肉块的制备方法 |
| CN106722240A (zh) * | 2016-12-19 | 2017-05-31 | 重庆全航食品有限公司 | 一种椒麻牛肉的制备方法 |
| CN107822089A (zh) * | 2017-09-30 | 2018-03-23 | 安徽咱家田生态农业有限公司 | 一种提升牛肉嫩度的牛肉酱的制备方法 |
| CN107751807A (zh) * | 2017-10-12 | 2018-03-06 | 江苏雨润肉食品有限公司 | 一种提升酱牛肉品质的加工方法 |
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