CN108887582A - 一种发酵牛肉料理包及其制备方法 - Google Patents
一种发酵牛肉料理包及其制备方法 Download PDFInfo
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Classifications
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种发酵牛肉料理包及其制备方法,该料理包包括下列原料组份,以重量份计:牛肉180‑200份、胡萝卜40‑45份、豆芽14‑18份、南瓜汁12‑20份、香蕉汁10‑15份、乳酸菌80‑100DCU、调味料33‑50份和菜籽油8‑10份;调味料包括以下重量份原料:五香粉2‑4份、辣椒面5‑8份、豆瓣酱6‑8份、生粉3‑5份、食盐2‑3份、姜1‑2份、葱3‑4份、香叶2‑3份、蒜1‑2份、酱油2‑3份、醋3‑4份、料酒3‑4份。本发明在配方中添加胡萝卜、豆芽、南瓜汁、香蕉汁、乳酸菌等营养丰富的物质,保证营养荤素搭配的同时,还添加了益生菌双歧杆菌,在36.5℃‑37℃恒温环境下发酵,产品水分保持在40%‑50%,PH在6.8‑7.0,通过本发明工艺制备出了一种南瓜汁调节肠胃的双歧杆菌发酵牛肉料理包,解决了目前料理包食用后容易导致上火问题。
Description
技术领域
本发明涉及一种料理包及其制备方法,尤其涉及一种发酵牛肉料理包及其制备方法。
背景技术
料理包的种类十分广泛,可以说涵盖了中西、主副、小吃餐食,现根据蒸烩煮出品的调理包分类有以下几种:1)牛肉类菜品调理包:意大利牛肉酱、红烩牛腩、咖喱牛腩、红烧牛腩、黑胡椒牛腩、咖喱牛肉、黑胡椒牛柳、竹笋牛肉、鲜菇牛肉、匈牙利牛腩、麻辣牛腩、红烧狮子头等;2)猪肉类菜品调理包:台湾卤肉、台式肉燥、黑胡椒猪肉、梅菜扣肉、豉汁排骨、无锡排骨、竹笋猪肉、黑胡椒猪肉、麻辣肉片、回锅肉、红烧蹄髈、剁椒猪肉等;3)鸡肉类菜品调理包:香菇滑鸡(冬菇滑鸡)、咖喱鸡腿、红烧鸡腿、宫保鸡丁、剁椒鸡肉、蒜香鸡腿、酱爆鸡腿、辣子鸡、麻辣鸡腿等;4)素食调理包:罗汉斋(罗汉素);5)中西汤品、粥、面汤:罗宋汤、巧达汤、鸡蓉玉米汤、奶油蘑菇汤、南瓜鸡丁汤、牛尾汤、竹笋鸡汤皮蛋瘦肉粥、香菇鸡肉粥、牛肉粥台式红烧牛肉面、半筋半肉面、麻辣半筋半肉面、雪菜肉丝面、榨菜肉丝面;6)炒饭类调理包:扬州炒饭、牛肉炒饭、鳗鱼炒饭。
目前料理包食用后容易导致上火,特别是对于更看重生活的质量的今天,急需一种食用后不会担心上火的料理包,来满足消费者追求健康和美味的需求。
发明内容
本发明的目的是提供一种发酵牛肉料理包及其制备方法,为了解决目前料理包食用后容易导致上火问题。
为了实现上述目的,本发明采用了如下技术方案:
本发明提供一种发酵牛肉料理包,包括下列原料组份,以重量份计:牛肉180-200份、胡萝卜40-45份、豆芽14-18份、南瓜汁12-20份、香蕉汁10-15份、乳酸菌80-100DCU、调味料33-50份和菜籽油8-10份;
所述的调味料,包括以下重量份原料:五香粉2-4份、辣椒面5-8份、豆瓣酱6-8份、生粉3-5份、食盐2-3份、姜1-2份、葱3-4份、香叶2-3份、蒜1-2份、酱油2-3份、醋3-4份、料酒3-4份。
优选地,包括以下重量份原料:牛肉180份、胡萝卜40份、豆芽14份、南瓜汁12份、香蕉汁10份、乳酸菌80DCU、调味料33份和菜籽油8份;
所述的调味料,包括以下重量份原料:五香粉2份、辣椒面5份、豆瓣酱6份、生粉3份、食盐2份、姜1份、葱3份、香叶2份、蒜1份、酱油2份、醋3份、料酒3份。
优选地,包括以下重量份原料:牛肉200份、胡萝卜45份、豆芽18份、南瓜汁20份、香蕉汁15份、乳酸菌100DCU、调味料50份和菜籽油10份;
所述的调味料,包括以下重量份原料:五香粉4份、辣椒面8份、豆瓣酱8份、生粉5份、食盐3份、姜2份、葱4份、香叶3份、蒜2份、酱油3份、醋4份、料酒4份。
优选地,包括以下重量份原料:牛肉190份、胡萝卜42份、豆芽16份、南瓜汁16份、香蕉汁12份、乳酸菌90DCU、调味料40份和菜籽油9份;
所述的调味料,包括以下重量份原料:五香粉3份、辣椒面6.5份、豆瓣酱7份、生粉4份、食盐2.5份、姜1.5份、葱3.5份、香叶2.5份、蒜1.5份、酱油2.5份、醋3.5份、料酒4份。
本发明还提供一种发酵牛肉料理包的制备方法,包括以下几个步骤:
(1)准备工作
(1-1)将剥皮的香蕉和新鲜的南瓜洗净切块放入榨汁机中,榨汁后取汁液备用;
(1-2)将胡萝卜和豆芽用开水烫过后,胡萝卜切丁,豆芽切小段备用;
(2)煮制牛肉:将切丁的牛肉入锅煮沸后,加入所述步骤(1-1)的备用南瓜汁,煮制牛肉过程中添加缓冲溶液,保持煮液的PH值在6.8-7.0范围内;
(3)干燥杀菌处理:煮制完成后对牛肉进行干燥,使牛肉水分保持在40%-50% 之间,用干燥箱进行干燥,干燥结束后,对牛肉进行微波杀菌处理;
(4)菌悬液制备:将市售乳酸菌菌粉与无菌水混合摇匀,制备菌悬液待用;
(5)接种及发酵:在无菌的环境中接种乳酸菌菌悬液,接着对所述步骤(4)中杀菌处理后的牛肉进行固态发酵处理;
(6)用大火加热菜籽油七成熟后先加入调味料中的姜、葱、蒜,再加入豆瓣酱中火炒2分钟,产生酱香风味后加入所述步骤(5)的发酵牛肉,中火炒3分钟后加入调味料中酱油、料酒、醋,继续翻炒,然后加入所述步骤(1-2)的备用料,同时拌入糊化的生粉、辣椒面、食盐 、五香粉和香叶,不停地翻炒,浓缩至酱体相当粘稠停止加热;
(7)将所述步骤(6)所得料冷却至室温,再使用真空包装机抽真空包装,在 0.1MPa 真空度条件下持续抽真空48-51 s ,再热封,最后将得到的料理包置于 0.1MPa , 121 ℃条件下灭菌处理7-9min ,冷却至室温即可。
优选地,所述步骤(2)煮制时间为0.5-1小时。
优选地,所述步骤(2)缓冲溶液为柠檬酸和食用碱配制的PH缓冲溶液。
优选地,所述步骤(4)中乳酸菌为双歧杆菌。
优选地,所述步骤(5)在37.5℃-39.5℃恒温环境下发酵。
南瓜中含有丰富的果胶、糖分以及维生素等,其性温,味甘无毒,既当菜又代粮,近年来,人们发现南瓜还有不可忽视的食疗作用,入脾胃二经,可润肺益气,消炎止痛、化痰排脓,驱虫解毒,降糖止渴,并有利尿、美容等作用;
双歧杆菌具有下述功能:1、保护身体不受病原菌的感染:由于双歧杆菌可制造出乙酸和乳酸,所以肠内的PH值偏向强酸性,因此可以抑制病原菌的繁殖,防止人体受到感染;2、抑制肠内腐败的情况:双歧杆菌可以和坏细菌作战,抑制肠内腐败的情况;3、制造维他命:双歧杆菌可以制造出维他命B1、B6、B12、K12、烟酸和碘等元素;4、促进肠子蠕动,防止便秘:双歧杆菌在肠内繁殖时,会制造出乳酸和醋酸等有机酸,作为代谢产物,可以促进肠子蠕动,防止便秘;5、防止和治疗腹泻:双歧杆菌能在肠内繁殖,表示肠内细菌丛已保持正常的平衡,因此,可以预防腹泻;6、提高身体的免疫力:双歧杆菌的菌体中,含有可刺激体内免疫机能,提高免疫力的物质;7、分解致癌物质:肠内存在使食物成分转变成亚硝胺等致癌物质的坏细菌,双歧杆菌具有分解某种亚硝胺的作用。
本发明的有益效果:1、南瓜自身含有丰富的营养成分,其中包括低聚糖类物质,能为双歧杆菌的生长繁殖提供有利条件;2、双歧杆菌对生长环境中的温度、湿度及pH值等都有严格的要求,为了维持一个适宜的pH范围,以柠檬酸和食用碱配制PH缓冲溶液来进行调节。
本发明在配方中添加胡萝卜、豆芽、南瓜汁、香蕉汁、乳酸菌等营养丰富的物质,保证营养荤素搭配的同时,还添加了益生菌双歧杆菌,在36.5℃-37℃恒温环境下发酵,产品水分保持在40%-50%,PH在6.8-7.0,通过本发明工艺制备出了一种南瓜汁调节肠胃的双歧杆菌发酵牛肉料理包,解决了目前料理包食用后容易导致上火问题。
具体实施方式
为了加深对本发明的理解,下面将结合实施例对本发明作进一步详细描述,本实施例仅用于解释本发明,并不对本发明的保护范围构成限定。
实施例1
本实施例投入的原料组份及重量份如下:牛肉180份、胡萝卜40份、豆芽14份、南瓜汁12份、香蕉汁10份、双歧杆菌80DCU、调味料33份和菜籽油8份;
所述的调味料,包括以下重量份原料:五香粉2份、辣椒面5份、豆瓣酱6份、生粉3份、食盐2份、姜1份、葱3份、香叶2份、蒜1份、酱油2份、醋3份、料酒3份。
具体制备方法如下:
(1)准备工作
(1-1)将剥皮的香蕉和新鲜的南瓜洗净切块放入榨汁机中,榨汁后取汁液备用;
(1-2)将胡萝卜和豆芽用开水烫过后,胡萝卜切丁,豆芽切小段备用;
(2)煮制牛肉:将切丁的牛肉入锅煮沸后,加入所述步骤(1-1)的备用南瓜汁,煮制时间为0.5小时,煮制牛肉过程中添加柠檬酸和食用碱配制的PH缓冲溶液,保持煮液的PH值在6.8;
(3)干燥杀菌处理:煮制完成后对牛肉进行干燥,使牛肉水分保持在40%,用干燥箱进行干燥,干燥结束后,对牛肉进行微波杀菌处理;
(4)菌悬液制备:将市售乳酸菌菌粉与无菌水混合摇匀,制备菌悬液待用;
(5)接种及发酵:在无菌的环境中接种乳酸菌菌悬液,接着对所述步骤(4)中杀菌处理后的牛肉进行固态发酵处理,在37.5℃恒温环境下发酵;
(6)用大火加热菜籽油七成熟后先加入调味料中的姜、葱、蒜,再加入豆瓣酱中火炒2分钟,产生酱香风味后加入所述步骤(5)的发酵牛肉,中火炒3分钟后加入调味料中酱油、料酒、醋,继续翻炒,然后加入所述步骤(1-2)的备用料,同时拌入糊化的生粉、辣椒面、食盐 、五香粉和香叶,不停地翻炒,浓缩至酱体相当粘稠停止加热;
(7)将所述步骤(6)所得料冷却至室温,再使用真空包装机抽真空包装,在 0.1MPa 真空度条件下持续抽真空48s ,再热封,最后将得到的料理包置于 0.1MPa , 121 ℃条件下灭菌处理7min ,冷却至室温即可。
实施例2
本实施例投入的原料组份及重量份如下:牛肉200份、胡萝卜45份、豆芽18份、南瓜汁20份、香蕉汁15份、双歧杆菌100DCU、调味料50份和菜籽油10份;
所述的调味料,包括以下重量份原料:五香粉4份、辣椒面8份、豆瓣酱8份、生粉5份、食盐3份、姜2份、葱4份、香叶3份、蒜2份、酱油3份、醋4份、料酒4份。
具体制备方法如下:
(1)准备工作
(1-1)将剥皮的香蕉和新鲜的南瓜洗净切块放入榨汁机中,榨汁后取汁液备用;
(1-2)将胡萝卜和豆芽用开水烫过后,胡萝卜切丁,豆芽切小段备用;
(2)煮制牛肉:将切丁的牛肉入锅煮沸后,加入所述步骤(1-1)的备用南瓜汁,煮制时间为1小时,煮制牛肉过程中添加柠檬酸和食用碱配制的PH缓冲溶液,保持煮液的PH值在7.0;
(3)干燥杀菌处理:煮制完成后对牛肉进行干燥,使牛肉水分保持在50%,用干燥箱进行干燥,干燥结束后,对牛肉进行微波杀菌处理;
(4)菌悬液制备:将市售乳酸菌菌粉与无菌水混合摇匀,制备菌悬液待用;
(5)接种及发酵:在无菌的环境中接种乳酸菌菌悬液,接着对所述步骤(4)中杀菌处理后的牛肉进行固态发酵处理,在39.5℃恒温环境下发酵;
(6)用大火加热菜籽油七成熟后先加入调味料中的姜、葱、蒜,再加入豆瓣酱中火炒2分钟,产生酱香风味后加入所述步骤(5)的发酵牛肉,中火炒3分钟后加入调味料中酱油、料酒、醋,继续翻炒,然后加入所述步骤(1-2)的备用料,同时拌入糊化的生粉、辣椒面、食盐 、五香粉和香叶,不停地翻炒,浓缩至酱体相当粘稠停止加热;
(7)将所述步骤(6)所得料冷却至室温,再使用真空包装机抽真空包装,在 0.1MPa 真空度条件下持续抽真空51s,再热封,最后将得到的料理包置于 0.1MPa , 121 ℃条件下灭菌处理9min ,冷却至室温即可。
实施例3
本实施例投入的原料组份及重量份如下:包括以下重量份原料:牛肉190份、胡萝卜42份、豆芽16份、南瓜汁16份、香蕉汁12份、双歧杆菌90DCU、调味料40份和菜籽油9份;
所述的调味料,包括以下重量份原料:五香粉3份、辣椒面6.5份、豆瓣酱7份、生粉4份、食盐2.5份、姜1.5份、葱3.5份、香叶2.5份、蒜1.5份、酱油2.5份、醋3.5份、料酒4份。
具体制备方法如下:
(1)准备工作
(1-1)将剥皮的香蕉和新鲜的南瓜洗净切块放入榨汁机中,榨汁后取汁液备用;
(1-2)将胡萝卜和豆芽用开水烫过后,胡萝卜切丁,豆芽切小段备用;
(2)煮制牛肉:将切丁的牛肉入锅煮沸后,加入所述步骤(1-1)的备用南瓜汁,煮制时间为0.8小时,煮制牛肉过程中添加柠檬酸和食用碱配制的PH缓冲溶液,保持煮液的PH值在6.9;
(3)干燥杀菌处理:煮制完成后对牛肉进行干燥,使牛肉水分保持在45%,用干燥箱进行干燥,干燥结束后,对牛肉进行微波杀菌处理;
(4)菌悬液制备:将市售乳酸菌菌粉与无菌水混合摇匀,制备菌悬液待用;
(5)接种及发酵:在无菌的环境中接种乳酸菌菌悬液,接着对所述步骤(4)中杀菌处理后的牛肉进行固态发酵处理,在38.5℃恒温环境下发酵;
(6)用大火加热菜籽油七成熟后先加入调味料中的姜、葱、蒜,再加入豆瓣酱中火炒2分钟,产生酱香风味后加入所述步骤(5)的发酵牛肉,中火炒3分钟后加入调味料中酱油、料酒、醋,继续翻炒,然后加入所述步骤(1-2)的备用料,同时拌入糊化的生粉、辣椒面、食盐 、五香粉和香叶,不停地翻炒,浓缩至酱体相当粘稠停止加热;
(7)将所述步骤(6)所得料冷却至室温,再使用真空包装机抽真空包装,在 0.1MPa 真空度条件下持续抽真空50 s ,再热封,最后将得到的料理包置于 0.1MPa , 121 ℃条件下灭菌处理8min ,冷却至室温即可。
实施例4
本实施例投入的原料组份及重量份如下:牛肉185份、胡萝卜42份、豆芽15份、南瓜汁13份、香蕉汁11份、双歧杆菌85DCU、调味料34份和菜籽油8份;
所述的调味料,包括以下重量份原料:五香粉2份、辣椒面6份、豆瓣酱6份、生粉3份、食盐2份、姜1份、葱3份、香叶2份、蒜1份、酱油2份、醋3份、料酒3份。
具体制备方法如下:
(1)准备工作
(1-1)将剥皮的香蕉和新鲜的南瓜洗净切块放入榨汁机中,榨汁后取汁液备用;
(1-2)将胡萝卜和豆芽用开水烫过后,胡萝卜切丁,豆芽切小段备用;
(2)煮制牛肉:将切丁的牛肉入锅煮沸后,加入所述步骤(1-1)的备用南瓜汁,煮制时间为0.6小时,煮制牛肉过程中添加柠檬酸和食用碱配制的PH缓冲溶液,保持煮液的PH值在6.8;
(3)干燥杀菌处理:煮制完成后对牛肉进行干燥,使牛肉水分保持在42%,用干燥箱进行干燥,干燥结束后,对牛肉进行微波杀菌处理;
(4)菌悬液制备:将市售乳酸菌菌粉与无菌水混合摇匀,制备菌悬液待用;
(5)接种及发酵:在无菌的环境中接种乳酸菌菌悬液,接着对所述步骤(4)中杀菌处理后的牛肉进行固态发酵处理,在38℃恒温环境下发酵;
(6)用大火加热菜籽油七成熟后先加入调味料中的姜、葱、蒜,再加入豆瓣酱中火炒2分钟,产生酱香风味后加入所述步骤(5)的发酵牛肉,中火炒3分钟后加入调味料中酱油、料酒、醋,继续翻炒,然后加入所述步骤(1-2)的备用料,同时拌入糊化的生粉、辣椒面、食盐 、五香粉和香叶,不停地翻炒,浓缩至酱体相当粘稠停止加热;
(7)将所述步骤(6)所得料冷却至室温,再使用真空包装机抽真空包装,在 0.1MPa 真空度条件下持续抽真空49 s ,再热封,最后将得到的料理包置于 0.1MPa , 121 ℃条件下灭菌处理7min ,冷却至室温即可。
实施例5
本实施例投入的原料组份及重量份如下:牛肉195份、胡萝卜44份、豆芽17份、南瓜汁19份、香蕉汁14份、双歧杆菌95DCU、调味料47.5份和菜籽油10份;
所述的调味料,包括以下重量份原料:五香粉3.5份、辣椒面7份、豆瓣酱7.5份、生粉4.5份、食盐3份、姜2份、葱4份、香叶3份、蒜2份、酱油3份、醋4份、料酒4份。
具体制备方法如下:
(1)准备工作
(1-1)将剥皮的香蕉和新鲜的南瓜洗净切块放入榨汁机中,榨汁后取汁液备用;
(1-2)将胡萝卜和豆芽用开水烫过后,胡萝卜切丁,豆芽切小段备用;
(2)煮制牛肉:将切丁的牛肉入锅煮沸后,加入所述步骤(1-1)的备用南瓜汁,煮制时间为0.9小时,煮制牛肉过程中添加柠檬酸和食用碱配制的PH缓冲溶液,保持煮液的PH值在7.0;
(3)干燥杀菌处理:煮制完成后对牛肉进行干燥,使牛肉水分保持在48%,用干燥箱进行干燥,干燥结束后,对牛肉进行微波杀菌处理;
(4)菌悬液制备:将市售乳酸菌菌粉与无菌水混合摇匀,制备菌悬液待用;
(5)接种及发酵:在无菌的环境中接种乳酸菌菌悬液,接着对所述步骤(4)中杀菌处理后的牛肉进行固态发酵处理,在39℃恒温环境下发酵;
(6)用大火加热菜籽油七成熟后先加入调味料中的姜、葱、蒜,再加入豆瓣酱中火炒2分钟,产生酱香风味后加入所述步骤(5)的发酵牛肉,中火炒3分钟后加入调味料中酱油、料酒、醋,继续翻炒,然后加入所述步骤(1-2)的备用料,同时拌入糊化的生粉、辣椒面、食盐 、五香粉和香叶,不停地翻炒,浓缩至酱体相当粘稠停止加热;
(7)将所述步骤(6)所得料冷却至室温,再使用真空包装机抽真空包装,在 0.1MPa 真空度条件下持续抽真空50 s ,再热封,最后将得到的料理包置于 0.1MPa , 121 ℃条件下灭菌处理9min ,冷却至室温即可。
本发明在配方中添加胡萝卜、豆芽、南瓜汁、香蕉汁、乳酸菌等营养丰富的物质,南瓜自身含有丰富的营养成分,其中包括低聚糖类物质,能为双歧杆菌的生长繁殖提供有利条件;双歧杆菌对生长环境中的温度、湿度及pH值等都有严格的要求,为了维持一个适宜的pH范围,以柠檬酸和食用碱配制PH缓冲溶液来进行调节,该配方保证营养荤素搭配的同时,还添加了益生菌双歧杆菌,在36.5℃-37℃恒温环境下发酵,产品水分保持在40%-50%,PH在6.8-7.0,通过本发明工艺制备出了一种南瓜汁调节肠胃的双歧杆菌发酵牛肉料理包,解决了目前料理包食用后容易导致上火问题。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种发酵牛肉料理包,其特征在于,包括以下重量份原料:牛肉180-200份、胡萝卜40-45份、豆芽14-18份、南瓜汁12-20份、香蕉汁10-15份、乳酸菌80-100DCU、调味料33-50份和菜籽油8-10份;
所述的调味料,包括以下重量份原料:五香粉2-4份、辣椒面5-8份、豆瓣酱6-8份、生粉3-5份、食盐2-3份、姜1-2份、葱3-4份、香叶2-3份、蒜1-2份、酱油2-3份、醋3-4份、料酒3-4份。
2.根据权利要求1所述的一种发酵牛肉料理包,其特征在于,包括以下重量份原料:牛肉180份、胡萝卜40份、豆芽14份、南瓜汁12份、香蕉汁10份、乳酸菌80DCU、调味料33份和菜籽油8份;
所述的调味料,包括以下重量份原料:五香粉2份、辣椒面5份、豆瓣酱6份、生粉3份、食盐2份、姜1份、葱3份、香叶2份、蒜1份、酱油2份、醋3份、料酒3份。
3.根据权利要求1所述的一种发酵牛肉料理包,其特征在于,包括以下重量份原料:牛肉200份、胡萝卜45份、豆芽18份、南瓜汁20份、香蕉汁15份、乳酸菌100DCU、调味料50份和菜籽油10份;
所述的调味料,包括以下重量份原料:五香粉4份、辣椒面8份、豆瓣酱8份、生粉5份、食盐3份、姜2份、葱4份、香叶3份、蒜2份、酱油3份、醋4份、料酒4份。
4.根据权利要求1所述的一种发酵牛肉料理包,其特征在于,包括以下重量份原料:牛肉190份、胡萝卜42份、豆芽16份、南瓜汁16份、香蕉汁12份、乳酸菌90DCU、调味料40份和菜籽油9份;
所述的调味料,包括以下重量份原料:五香粉3份、辣椒面6.5份、豆瓣酱7份、生粉4份、食盐2.5份、姜1.5份、葱3.5份、香叶2.5份、蒜1.5份、酱油2.5份、醋3.5份、料酒4份。
5.一种发酵牛肉料理包的制备方法,其特征在于,包括以下几个步骤:
(1)准备工作
(1-1)将剥皮的香蕉和新鲜的南瓜洗净切块放入榨汁机中,榨汁后取汁液备用;
(1-2)将胡萝卜和豆芽用开水烫过后,胡萝卜切丁,豆芽切小段备用;
(2)煮制牛肉:将切丁的牛肉入锅煮沸后,加入所述步骤(1-1)的备用南瓜汁,煮制牛肉过程中添加缓冲溶液,保持煮液的PH值在6.8-7.0范围内;
(3)干燥杀菌处理:煮制完成后对牛肉进行干燥,使牛肉水分保持在40%-50%之间,干燥结束后,对牛肉进行杀菌处理;
(4)菌悬液制备:将市售乳酸菌菌粉与无菌水混合摇匀,制备菌悬液待用;
(5)接种及发酵:在无菌的环境中接种乳酸菌菌悬液,接着对所述步骤(4)中杀菌处理后的牛肉进行固态发酵处理;
(6)用大火加热菜籽油七成熟后先加入调味料中的姜、葱、蒜,再加入豆瓣酱中火炒2分钟,产生酱香风味后加入所述步骤(5)的发酵牛肉,中火炒3分钟后加入调味料中酱油、料酒、醋,继续翻炒,然后加入所述步骤(1-2)的备用料,同时拌入糊化的生粉、辣椒面、食盐 、五香粉和香叶,不停地翻炒,浓缩至酱体相当粘稠停止加热;
(7)将所述步骤(6)所得料冷却至室温,再使用真空包装机抽真空包装,在0.1MPa真空度条件下持续抽真空48-51 s ,再热封,最后将得到的料理包置于 0.1MPa , 121 ℃条件下灭菌处理7-9min ,冷却至室温即可。
6.根据权利要求5所述的一种发酵牛肉料理包的制备方法,其特征在于,所述步骤(2)煮制时间为0.5-1小时。
7.根据权利要求6所述的一种发酵牛肉料理包的制备方法,其特征在于,所述步骤(2)缓冲溶液为柠檬酸和食用碱配制的PH缓冲溶液。
8.根据权利要求5所述的一种发酵牛肉料理包的制备方法,其特征在于,所述步骤(4)中乳酸菌为双歧杆菌。
9.根据权利要求5所述的一种发酵牛肉料理包的制备方法,其特征在于,所述步骤(5)在37.5℃-39.5℃恒温环境下发酵。
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