CN109691635A - 一种麻辣牛肉丝的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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Abstract
本发明公开了一种麻辣牛肉丝的制作方法，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0.5‑2h后，切成块然后蒸煮后将三奈、花椒、丁香、甘草、八角、白芷、桂皮、茴香、荜拨、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拉丝炒制调味后，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麻辣牛肉丝的制作方法。
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、延着肌纤维纹理将牛肉切成块状，放入水中浸泡0.5-2h后，冲净血水和污水后沥干；
(2)切割：将牛肉顺着肉的纤维纹理进行切割成牛肉块；
(3)蒸煮：将步骤(2)所得牛肉块蒸煮至有明显的明显的纤维出现；
(4)冷却：将蒸煮好的牛肉块进行沥干，然后把肉放在半成品仓库中温度为-18℃进行保存保存；
(5)香料包的制作：按照重量组份取三奈5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，木香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；
(6)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；
(7)切制：将煮制后的牛肉顺着纹理切割牛肉条；
(8)拉丝：顺着牛肉条的纤维布局方向进行，将牛肉条进行拉扯直至其成为牛肉丝；
(9)调味炒制：将步骤(8)所制备的牛肉丝进行炒制，直到水分为5％-10％时，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，将辣椒油浇到所制得的牛肉丝上，搅拌均匀最后取1-2份芝麻洒在牛肉丝上；
(10)检验、包装：将(9)所得的牛肉进行杀菌检验后，进行封口包装。
优选地，所述选取牛肉为黄牛肉或水牛肉。
优选地，所述步骤(1)中将牛肉切成块的重量为2-3kg。
优选地，所述的将牛肉顺着纹理切制成牛肉条的厚度为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：
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；
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；
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；
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.本发明制备牛肉丝时将牛肉预加工制合适的大小，通过侵泡0.5-2h将祛除血水，去除腥味，软化肉质后能使煮制时更加入味。
2.本发明制备牛肉丝时均是按照牛肉纹理进行切割和拉丝，防止拉丝失败，使得拉丝效果不好。
3.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。
4.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)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0.5h后，冲净血水和污水后沥干；
(2)切割：将牛肉顺着肉的纤维纹理进行切割成2kg的牛肉块；
(3)蒸煮：将步骤(2)所得牛肉块蒸煮至有明显的明显的纤维出现；
(4)冷却：将蒸煮好的牛肉块进行沥干，然后把肉放在半成品仓库中温度为-18℃进行保存保存；
(5)香料包的制作：按照重量组份取三奈5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，木香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；
(6)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；
(7)切制：将煮制后的牛肉顺着纹理切割长5-6cm，宽2-3cm,厚≤1cm牛肉条；
(8)拉丝：顺着牛肉条的纤维布局方向进行，将牛肉条进行拉扯直至其成为牛肉丝；
(9)调味炒制：将步骤(8)所制备的牛肉丝进行炒制，直到水分为5％时，按照重量组份取蒜末0.2份、二荆条干辣椒辣椒面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℃-150℃的菜籽油，制得辣椒油，将辣椒油浇到所制得的牛肉丝上，搅拌均匀最后取1份芝麻洒在牛肉丝上；
(10)检验、包装：将(9)所得的牛肉进行杀菌检验后，进行封口包装。
实施例2
(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0.5h后，冲净血水和污水后沥干；
(2)切割：将牛肉顺着肉的纤维纹理进行切割成2kg的牛肉块；
(3)蒸煮：将步骤(2)所得牛肉块蒸煮至有明显的明显的纤维出现；
(4)冷却：将蒸煮好的牛肉块进行沥干，然后把肉放在半成品仓库中温度为-18℃进行保存保存；
(5)香料包的制作：按照重量组份取三奈5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，木香4份，陈皮4份，放入锅中翻炒4min后,打碎后放入布袋中扎紧制得香料包；
(6)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；
(7)切制：将煮制后的牛肉顺着纹理切割长5-6cm，宽2-3cm,厚≤1cm牛肉条；
(8)拉丝：顺着牛肉条的纤维布局方向进行，将牛肉条进行拉扯直至其成为牛肉丝；
(9)调味炒制：将步骤(8)所制备的牛肉丝进行炒制，直到水分为5％-10％时，按照重量组份取蒜末0.3份、二荆条干辣椒辣椒面1份、花椒面0.3份、盐0.3份、糖0.1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，将辣椒油浇到所制得的牛肉丝上，搅拌均匀最后取1份芝麻洒在牛肉丝上；
(10)检验、包装：将(9)所得的牛肉进行杀菌检验后，进行封口包装。
实施例3
(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0.5h后，冲净血水和污水后沥干；
(2)切割：将牛肉顺着肉的纤维纹理进行切割成2kg的牛肉块；
(3)蒸煮：将步骤(2)所得牛肉块蒸煮至有明显的明显的纤维出现；
(4)冷却：将蒸煮好的牛肉块进行沥干，然后把肉放在半成品仓库中温度为-18℃进行保存保存；
(5)香料包的制作：按照重量组份取三奈5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，木香4份，陈皮4份，放入锅中翻炒5min后,打碎后放入布袋中扎紧制得香料包；
(6)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；
(7)切制：将煮制后的牛肉顺着纹理切割长5-6cm，宽2-3cm,厚≤1cm牛肉条；
(8)拉丝：顺着牛肉条的纤维布局方向进行，将牛肉条进行拉扯直至其成为牛肉丝；
(9)调味炒制：将步骤(8)所制备的牛肉丝进行炒制，直到水分为10％时，按照重量组份取蒜末-0.5份、二荆条干辣椒辣椒面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120℃-150℃的菜籽油，制得辣椒油，将辣椒油浇到所制得的牛肉丝上，搅拌均匀最后取1-2份芝麻洒在牛肉丝上；
(10)检验、包装：将(9)所得的牛肉进行杀菌检验后，进行封口包装。
表1随机挑选100人对实施例1-3所得的牛肉丝以及市售的牛肉丝进行感官对比打分：
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 |
| 市售麻辣牛肉丝 | 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)
1.一种麻辣牛肉丝的制作方法，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0.5-2h后，冲净血水和污水后沥干；
(2)切割：将牛肉顺着肉的纤维纹理进行切割成牛肉块；
(3)蒸煮：将步骤(2)所得牛肉块蒸煮至有明显的明显的纤维出现；
(4)冷却：将蒸煮好的牛肉块进行沥干，然后把肉放在半成品仓库中温度为-18℃进行保存保存；
(5)香料包的制作：按照重量组份取三奈5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，木香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；
(6)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；
(7)切制：将煮制后的牛肉顺着纹理切割牛肉条；
(8)拉丝：顺着牛肉条的纤维布局方向进行，将牛肉条进行拉扯直至其成为牛肉丝；
(9)调味炒制：将步骤(8)所制备的牛肉丝进行炒制，直到水分为5％-10％时，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，将辣椒油浇到所制得的牛肉丝上，搅拌均匀最后取1-2份芝麻洒在牛肉丝上；
(10)检验、包装：将(9)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)中选取牛肉为黄牛肉或水牛肉。
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2-3kg。
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(7)中所述的将牛肉顺着纹理切制成牛肉条的厚度为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(9)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(9)调味中所淋入的食用油为菜籽油。
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