CN108991408A - 一种预制滑牛米龙片的制作方法 - Google Patents
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Abstract
本发明公开了一种预制滑牛米龙片的制作方法,其技术方案要点是包括如下步骤:S1原料切片:原料解冻后切削成牛肉片;S2配腌制液;S3搅拌:向搅拌机中加入肉片和腌制液搅拌;S4腌制:搅拌好的肉馅置于容器内覆膜腌制;S5油滑:用油炸设备炸制腌制好的肉片;S6冷却:产品入0‑4℃冷却间冷却至10℃以下;S7真空包装;S8灭菌、储存,达到了制作方便快捷的预制牛肉片半成品,厨师只需要添加不同风味的调料和配菜即可烹制出色香味俱佳的各种菜品。
Description
技术领域
本发明涉及食品加工技术领域,特别涉及一种预制滑牛米龙片的制作方法。
背景技术
传统餐饮行业本身对于厨师有很高的要求,厨师水平的高低很大程度上决定了一道菜品最终的味道,而针对普通人而言,这无疑是很难通过短时间的学习来进行提升的能力。因此在现代餐饮行业中,工厂化、标准化已是餐饮业发展的重要方向。其中,对菜肴的重要原材料进行合理的预制处理,从而降低实际烹饪过程中对厨师的要求,帮助很多很多人解决了无法做出美味食物的困扰。而如何调制出更符合人们口味的预制产品则成为食品企业重要的研发方向。
发明内容
本发明的目的是提供一种,起到了制作方便快捷的预制牛肉片半成品,厨师只需要添加不同风味的调料和配菜即可烹制出色香味俱佳的各种菜品。
本发明的上述技术目的是通过以下技术方案得以实现的:一种预制滑牛米龙片的制作方法,包括如下步骤:
S1原料切片:原料解冻后裁成块状,用切片机切对肉块进行切削,获得牛肉片;
S2配腌制液:将食用盐2-3份、白砂糖1-2份、酿造酱油1-3份、大豆蛋白2-7份、玉米淀粉15-20份、蛋清液3-7份、三聚磷酸钠0.4-0.8份、焦磷酸钠0.1-0.3份溶于0-4℃的冰水90份中,用均质机混合均匀;
S3搅拌:向搅拌机中加入切好的肉片100份和S2步骤中获得的腌制液搅拌15-23min;
S4腌制:搅拌好的肉馅置于专用容器内覆膜,在0-4℃条件下腌制12-14h;
S5油滑:用油炸设备炸制S4步骤中腌制好的肉片,温度控制在130-140℃;
S6冷却:产品入0-4℃冷却间冷却至10℃以下;
S7真空包装:按5份/袋规格真空包装;
S8灭菌、储存:灭菌温度85℃,20min,并将成品保存在0-4℃环境中。
通过上述技术方案,经过切片、配辅料、腌制、油滑等工艺制作方法和调香技术,利用现代化的加工设备和特殊工艺,制作方便快捷的预制牛肉片半成品,厨师只需要添加不同风味的调料和配菜即可烹制出色香味俱佳的各种菜品。
较佳的,S2步骤中,各组分的添加顺序:水、磷酸盐、食用盐、白砂糖、酱油、蛋清液,然后进行初步混合,充分混合后再依次添加大豆蛋白和玉米淀粉,然后进行二次混合。
较佳的,S1步骤中,原料解冻后具体裁成45mm*25mm块状,并用切片机切成2-4mm厚的片。
较佳的,S2步骤中,向腌制液中添加抗氧化补充剂,抗氧化补充剂包括有松针提取物、紫薯汁和黄芪粉。
较佳的,抗氧化补充剂中,松针提取:0.1-0.4份、紫薯汁1-4份和黄芪粉1-2份。
较佳的,松针提取:0.2份、紫薯汁3份和黄芪粉1份。
综上所述,本发明具有以下有益效果:
1、采用多种食用添加成分来保持牛肉本身具有滑、弹的特性,从而保证厨师在经过加工后仍然有很好的口感;
2、经过合理的腌制工艺能够让腌制液中的味道更好的溶解入牛肉中,让经过加工的牛肉菜品具有更加丰富的香气;
3、各个步骤中温度的严格把控,降低牛肉半成品被有害细菌侵蚀,能够最大程度上保证牛肉半成品的存放时间;
4、通过抗氧化补充剂的添加能够很好抑制人体中癌症、衰老或其它疾病的发生,让人们在饮食过程中保持良好的身体状况;
5、同时松针提取物的添加还能够进一步的提高牛肉的存放时间。
具体实施方式
以下对本发明作进一步详细说明。
实施例1、一种预制滑牛米龙片的制作方法,包括如下步骤:
S1原料切片:原料解冻后具体裁成45mm*25mm块状,并用切片机切成4mm厚的片;
S2配腌制液:将食用盐3kg、白砂糖2kg、酿造酱油3kg、大豆蛋白7kg、玉米淀粉20kg、蛋清液7kg、三聚磷酸钠0.8kg、焦磷酸钠0.3kg溶于4℃的冰水90kg中,其中各组分的添加顺序:水、磷酸盐、食用盐、白砂糖、酱油、蛋清液,然后进行初步混合,充分混合后再依次添加大豆蛋白和玉米淀粉,然后进行二次混合;
S3搅拌:向搅拌机中加入切好的肉片100kg和S2步骤中获得的腌制液搅拌23min;
S4腌制:搅拌好的肉馅置于专用容器内覆膜,在4℃条件下腌制14h;
S5油滑:用油炸设备炸制S4步骤中腌制好的肉片,温度控制在140℃;
S6冷却:产品入4℃冷却间冷却至10℃以下;
S7真空包装:按5kg/袋规格真空包装;
S8灭菌、储存:灭菌温度85℃,20min,并将成品保存在4℃环境中。
实施例2、一种预制滑牛米龙片的制作方法,包括如下步骤:
S1原料切片:原料解冻后具体裁成45mm*25mm块状,并用切片机切成2mm厚的片;
S2配腌制液:将食用盐2kg、白砂糖1kg、酿造酱油1kg、大豆蛋白2kg、玉米淀粉15kg、蛋清液3kg、三聚磷酸钠0.4kg、焦磷酸钠0.1kg溶于0℃的冰水90kg中,其中各组分的添加顺序:水、磷酸盐、食用盐、白砂糖、酱油、蛋清液,然后进行初步混合,充分混合后再依次添加大豆蛋白和玉米淀粉,然后进行二次混合;
S3搅拌:向搅拌机中加入切好的肉片100kg和S2步骤中获得的腌制液搅拌15min;
S4腌制:搅拌好的肉馅置于专用容器内覆膜,在0-4℃条件下腌制12h;
S5油滑:用油炸设备炸制S4步骤中腌制好的肉片,温度控制在130℃;
S6冷却:产品入0℃冷却间冷却至10℃以下;
S7真空包装:按5kg/袋规格真空包装;
S8灭菌、储存:灭菌温度85℃,20min,并将成品保存在0℃环境中。
实施例3、一种预制滑牛米龙片的制作方法,包括如下步骤:
S1原料切片:原料解冻后具体裁成45mm*25mm块状,并用切片机切成2-4mm厚的片;
S2配腌制液:将食用盐2.5kg、白砂糖1.5kg、酿造酱油1.5kg、大豆蛋白4.5kg、玉米淀粉17.5kg、蛋清液5kg、三聚磷酸钠0.6kg、焦磷酸钠0.2kg溶于2℃的冰水90kg中,其中各组分的添加顺序:水、磷酸盐、食用盐、白砂糖、酱油、蛋清液,然后进行初步混合,充分混合后再依次添加大豆蛋白和玉米淀粉,然后进行二次混合;
S3搅拌:向搅拌机中加入切好的肉片100kg和S2步骤中获得的腌制液搅拌18min;
S4腌制:搅拌好的肉馅置于专用容器内覆膜,在2℃条件下腌制12-14h;
S5油滑:用油炸设备炸制S4步骤中腌制好的肉片,温度控制在130-140℃;
S6冷却:产品入2℃冷却间冷却至10℃以下;
S7真空包装:按5kg/袋规格真空包装;
S8灭菌、储存:灭菌温度85℃,20min,并将成品保存在2℃环境中。
实施例4、一种预制滑牛米龙片的制作方法,包括如下步骤:
S2配腌制液:将食用盐2kg、白砂糖1kg、酿造酱油1kg、大豆蛋白2kg、玉米淀粉15kg、蛋清液3kg、三聚磷酸钠0.4kg、焦磷酸钠0.1kg溶于0℃的冰水90kg中,其中各组分的添加顺序:水、磷酸盐、食用盐、白砂糖、酱油、蛋清液,然后进行初步混合,充分混合后再依次添加大豆蛋白、玉米淀粉和抗氧化补充剂,然后进行二次混合,其中抗氧化补充剂包括有松针提取物0.1kg、紫薯汁1kg和黄芪粉1kg;
其余与实施例3相同。
实施例5、一种预制滑牛米龙片的制作方法,包括如下步骤:
S2配腌制液:将食用盐3kg、白砂糖2kg、酿造酱油3kg、大豆蛋白7kg、玉米淀粉20kg、蛋清液7kg、三聚磷酸钠0.8kg、焦磷酸钠0.3kg溶于4℃的冰水90kg中,其中各组分的添加顺序:水、磷酸盐、食用盐、白砂糖、酱油、蛋清液,然后进行初步混合,充分混合后再依次添加大豆蛋白、玉米淀粉和抗氧化补充剂,然后进行二次混合,其中抗氧化补充剂包括有松针提取物0.4kg、紫薯汁4kg和黄芪粉2kg;
其余与实施例3相同。
实施例6、一种预制滑牛米龙片的制作方法,包括如下步骤:
S2配腌制液:将食用盐2.5kg、白砂糖1.5kg、酿造酱油1.5kg、大豆蛋白4.5kg、玉米淀粉17.5kg、蛋清液5kg、三聚磷酸钠0.6kg、焦磷酸钠0.2kg溶于2℃的冰水90kg中,其中各组分的添加顺序:水、磷酸盐、食用盐、白砂糖、酱油、蛋清液,然后进行初步混合,充分混合后再依次添加大豆蛋白、玉米淀粉和抗氧化补充剂,然后进行二次混合,其中抗氧化补充剂包括有松针提取物0.2kg、紫薯汁3kg和黄芪粉1kg;
其余与实施例3相同。
制备例1、紫薯汁的制备方法
步骤1:采用紫薯进行清洗去皮,然后蒸汽灭酶5min;
步骤2:对紫薯进行破碎,70℃糊化40m in;
步骤3:加3倍水打浆,并调节pH 值至6.0;
步骤4:加入α-淀粉酶,α-淀粉酶的加入量为70U/100m L(酶活为2000U/g),进行酶解工作,酶解温度70℃、酶解50m in;
步骤5:调节pH 值至4.2,再加入葡萄糖糖化酶进行酶解,葡萄糖糖化酶的加入量为8500U /100m L(酶活为75000U /g)、酶解温度65℃、酶解时间120m in;
步骤6:进行灭酶,然后冷却至室温,过滤获得紫薯汁。
放置实验
对鲜牛肉和本发明中预制牛肉片进行冰箱放置实验,放置温度4℃,放置时间为4天。
表一为放置4天和6天后食物状态统计表。
实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 | 实施例6 | 鲜牛肉 | |
4天 | 可食用 | 可食用 | 可食用 | 可食用 | 可食用 | 可食用 | 腐败 |
5天 | 腐败 | 腐败 | 腐败 | 可食用 | 可食用 | 可食用 | 腐败 |
通过上表可以发现,经过炮制过后的牛肉与鲜牛肉相比,有更长的保质期,同时如果添加了抗氧化补充剂之后,该保质期更加长。
本具体实施例仅仅是对本发明的解释,其并不是对本发明的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本发明的权利要求范围内都受到专利法的保护。
Claims (6)
1.一种预制滑牛米龙片的制作方法,其特征在于:包括如下步骤:
S1原料切片:原料解冻后裁成块状,用切片机切对肉块进行切削,获得牛肉片;
S2配腌制液:将食用盐2-3份、白砂糖1-2份、酿造酱油1-3份、大豆蛋白2-7份、玉米淀粉15-20份、蛋清液3-7份、三聚磷酸钠0.4-0.8份、焦磷酸钠0.1-0.3份溶于0-4℃的冰水90份中,用均质机混合均匀;
S3搅拌:向搅拌机中加入切好的肉片100份和S2步骤中获得的腌制液搅拌15-23min;
S4腌制:搅拌好的肉馅置于专用容器内覆膜,在0-4℃条件下腌制12-14h;
S5油滑:用油炸设备炸制S4步骤中腌制好的肉片,温度控制在130-140℃;
S6冷却:产品入0-4℃冷却间冷却至10℃以下;
S7真空包装:按5份/袋规格真空包装;
S8灭菌、储存:灭菌温度85℃,20min,并将成品保存在0-4℃环境中。
2.根据权利要求1所述的一种预制滑牛米龙片的制作方法,其特征在于:S2步骤中,各组分的添加顺序:水、磷酸盐、食用盐、白砂糖、酱油、蛋清液,然后进行初步混合,充分混合后再依次添加大豆蛋白和玉米淀粉,然后进行二次混合。
3.根据权利要求2所述的一种预制滑牛米龙片的制作方法,其特征在于:S1步骤中,原料解冻后具体裁成45mm*25mm块状,并用切片机切成2-4mm厚的片。
4.根据权利要求2所述的一种预制滑牛米龙片的制作方法,其特征在于:S2步骤中,向腌制液中添加抗氧化补充剂,抗氧化补充剂包括有松针提取物、紫薯汁和黄芪粉。
5.根据权利要求4所述的一种预制滑牛米龙片的制作方法,其特征在于:抗氧化补充剂中,松针提取:0.1-0.4份、紫薯汁1-4份和黄芪粉1-2份。
6.根据权利要求5所述的一种预制滑牛米龙片的制作方法,其特征在于:松针提取:0.2份、紫薯汁3份和黄芪粉1份。
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