CN110495568A - 一种酱牛肉的制备工艺 - Google Patents
一种酱牛肉的制备工艺 Download PDFInfo
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- CN110495568A CN110495568A CN201810484844.6A CN201810484844A CN110495568A CN 110495568 A CN110495568 A CN 110495568A CN 201810484844 A CN201810484844 A CN 201810484844A CN 110495568 A CN110495568 A CN 110495568A
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Classifications
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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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- A—HUMAN NECESSITIES
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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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Inorganic Chemistry (AREA)
- Seasonings (AREA)
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Abstract
本发明公开了一种酱牛肉的制备工艺,包括以下步骤:(1)按以下重量份取原料;(2)包料;(3)熬煮;(4)酱制;(5)风干;(6)香炸:取出300~500份的酱牛肉条,切成0.3~0.6cm厚度的牛肉片,在其表面均匀涂抹10~30份的酱油,腌制10~30分钟后,送入真空油炸机中炸制5~10分钟,即可得到酱香牛肉。该酱料的配置是基于中医药理论及现有的烹饪技术,酱制而成的酱牛肉色香味俱全,营养均衡,并且对肠胃具有保健作用,使用该酱料制成的酱牛肉保质期更长,且长期食用对身体无副作用。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种酱牛肉的制备工艺。
背景技术
酱牛肉调料很受人们的欢迎,特别是在过年的时候,人们喜欢买回调料腌制酱牛肉,方法简单,腌制出的酱牛肉味道好。但是目前市面上的酱牛肉调料基本上都是用调味品和一些烹饪香料配制而成,只能满足基本的调味功能。
发明内容
本发明的目的是为了解决上述技术问题,提供一种酱牛肉的制备工艺,该酱料的配置是基于中医药理论及现有的烹饪技术,酱制而成的酱牛肉色香味俱全,营养均衡,并且对肠胃具有保健作用,使用该酱料制成的酱牛肉保质期更长,且长期食用对身体无副作用。
为实现上述目的,本发明采用的技术方案如下:
一种酱牛肉的制备工艺,包括以下步骤:
(1)按以下重量份取原料:牛肉500~750份、大骨汤400~800份、酱油100~200份、小苏打30~40份、木瓜蛋白酶3~5份、食用淀粉3~5份、陈皮3~5份、覆盆子汁50~80份、山楂片10~15份、干柠檬片3~5份、米酒5~10份、白醋5~8份、荷叶5~10份、生姜3~5份、梅子5~10份、甘草2~4份;
(2)包料:将陈皮、山楂片、干柠檬片、荷叶、生姜、梅子和甘草用布袋装好系紧,得到调料包;
(3)熬煮:在锅中倒入10~20份的油,锅热后向其中加入花椒3~5份,出香后将花椒粒取出,再向锅中加入10~20份蒜蓉,炒香后向锅中加入大骨汤和覆盆子汁,待锅中液体沸腾后,再依次加入酱油、小苏打、木瓜蛋白酶、食用淀粉、米酒、白醋;待沸腾后再将步骤(2)备好的调料包放入其中,沸腾后小火熬煮2~4h,得到酱料;
(4)酱制:将酱料置于玻璃容器内,再将步骤(2)备好的牛肉浸泡进去,用保鲜膜密封后,置于冰箱中冷藏3~10天;
(5)风干:将步骤(4)中酱好的牛肉取出,用绳子穿起来,挂于通风处晾3~8天,至牛肉表面完全干燥,且按压时内部依旧具有弹性为止,即可得到酱牛肉条;
(6)香炸:取出300~500份的酱牛肉条,切成0.3~0.6cm厚度的牛肉片,在其表面均匀涂抹10~30份的酱油,腌制10~30分钟后,送入真空油炸机中炸制5~10分钟,即可得到酱香牛肉。
具体的说,所述步骤(1)中大骨汤的制备方法如下:取大骨750份,用冷水煮开,去血沫后,冲洗干净,重新加水1000~1500份煮开后小火煨2~4h,得到大骨汤。
更具体的说,所述步骤(1)中覆盆子汁的制备方法如下:摘取新鲜的覆盆子去除后面的桑枝洗净,沥干水分,放入砂锅内撒入白砂糖腌制20~30分钟,腌制好后将砂锅内加水浸没后大火加热,待水开后继续用大火加热10~20分钟,再用小火加热10~15分钟,将熬制好的覆盆子液渣过滤,得到覆盆子汁。
进一步的,所述步骤(2)中调料包内还包有5~10份的野香菌。
进一步的,所述步骤(6)中,在涂抹的酱油中还添加了0.3~0.6份的辣椒素,并搅拌均匀。
进一步的,所述步骤(6)中,在涂抹的酱油中还添加了10~20份熟花生粉,并搅拌均匀。
进一步的,所述步骤(6)中,真空油炸机的油炸真空度为0.091~0.092Mpa,油炸温度为65~75℃。
更进一步的,所述步骤(4)中,冷藏过程中每天将牛肉翻一次,以确保牛肉外表面能够被酱料完全覆盖。
与现有技术相比,本发明具有以下有益效果:
(1)本发明的卤料原材料均为天然食材,并且均是日常生活中常见的原材料,未添加对人体有害的防腐剂和添加剂等,但其原料协同作用使其具有较长的保质期限。其原料廉价易得,成本低,可有效保证各原料的价值能得到最大程度的应用,并且提高了香料的利用率。
(2)本发明原料中特别的选用了梅子这一材料,梅子含有多种有机酸、维生素、黄酮和碱性矿物质等人体所必须的保健物质,其中含的苏氨酸等8种氨基酸和黄酮等极有利于人体蛋白质构成与代谢功能的正常进行,可防止心血管等疾病的产生,被誉为保健食品。
(3)本发明原料中特别的选用了干柠檬片这一材料,柠檬片中富含丰富的柠檬酸,具有浓郁的芳香气,可用于调制饮料菜肴、化妆品和药品等,并且,其富含维生素C,能具有化痰止咳,生津健胃的功效;柠檬片协同山楂片和大大提高人们的食欲,并且使人体对卤菜卤肉等吸收更好;而柠檬片协同梅子,其富含的有机酸可在卤菜卤肉的制作工程中,使蛋白质极易被人体消化、吸收和利用,并使骨骼等中的胶质分解出钙和磷,此外,由于其富含的有机酸为天然有机酸,其还可在卤肉卤菜的制备过程中充当抗氧剂的角色,抑制酶活性,延长卤肉卤菜的保存期,且无毒副作用。
(4)本发明采用了小苏打作为卤水的原材料之一,小苏打的主要成分是碳酸氢钠,为碱性物质,能腐蚀蛋白质,使肌肉组织松弛,从而达到嫩化作用,另外,其酸根离子协同醋的氢离子可以通过改变肉的酸碱度是其中的蛋白质偏离等电点,使蛋白质溶解性增强,提高肉的保水力,再者,受热后释放CO2可使结构疏松,其协同野香菌、荷叶和薄荷等,可提高卤肉卤菜的弹性和嫩度,使其鲜香可口,肥而不腻,大大增加其口感;.
(5)本发明采用了食用玉米淀粉,玉米淀粉具有使食材除异增香,让菜品有底味,有利于保持卤肉卤菜的口感鲜脆,增加卤肉卤菜的稳定性、吸油乳化性和保水性;该淀粉还可作为增稠剂来改善组织结构,保持食物有很好的黏连性,使其不绵软的同时也不易缺水断裂等,影响外观,具有使其色香味俱全的作用;
(6)本发明原料中的木瓜蛋白酶主要是使食品大分子的蛋白质水解成小分子肽或氨基酸,用于水解动植物蛋白,有效转化蛋白质的利用,大大提高食品营养价值,降低成本,有利于人体的消化和吸收,可以让使用木瓜蛋白酶处理后的卤肉卤菜饱满,说明木瓜蛋白酶有保水作用,同时还有增脆、化渣、保水、润色的作用。
(7)本发明原料中还选用了甘草,甘草作为一种常见的中草药,不仅具备止咳的功效,其还具有抗衰老、降血压、降血脂、抗基因突变和抗癌的作用,协同其他原材料,则具备养阴润燥、生津止渴的作用,恰好可以中和食用卤菜卤肉后的口舌干燥或辛辣等副作用。
(8)本发明原料中具有荷叶、野香菌,其是作为提香调味的材料料使用的,其协同作用,可使卤肉卤菜味道更佳清新鲜香,并且可使卤肉卤菜的含水量增多,使最终卤制出的产品细腻而不干涸,避免了现有技术中卤肉卤菜香味过浓、味道过重并且吞咽困难的问题。
(9)本发明中还增设了辣椒素,辣椒素不仅具有一定的抑菌作用,可延长食品的保质期,还具有抗氧化的作用,能够减少卤水因辐照灭菌产生的颜色变化,使卤肉卤菜的卖相更好;并且,卤水中加入野生果覆盆子,可提取一种着色物质效果好、营养极其丰富、口感纯正的物质,有利于卤制出的卤肉卤菜色香味俱全。
(10)本发明的制备工艺十分简单,采用的各项原材料也是家中常备,十分易得,而最后的裹酱炸制过程也可用普通的炸制替代,使其操作更加方便。采用本工艺制备得到的酱香酱牛肉表面有一层酱香层,十分脆香可口,且外形美观,卖相好,整体而言,酱牛肉更易入味,使酱制而成的酱牛肉肉质香嫩,肥而不腻,瘦而不柴,肉味鲜美。
具体实施方式
下面结合实施例对本发明作进一步说明,本发明的方式包括但不仅限于以下实施例。
实施例1
一种酱牛肉的制备工艺,包括以下步骤:
(1)按以下重量份取原料:牛肉500份、大骨汤400份、酱油100份、小苏打30份、木瓜蛋白酶3份、食用淀粉3份、陈皮3份、覆盆子汁50份、山楂片10份、干柠檬片3份、米酒5份、白醋5份、荷叶5份、生姜3份、梅子5份、甘草2份;
(2)包料:将陈皮、山楂片、干柠檬片、荷叶、生姜、梅子和甘草用布袋装好系紧,得到调料包;
(3)熬煮:在锅中倒入10份的油,锅热后向其中加入花椒3份,出香后将花椒粒取出,再向锅中加入10份蒜蓉,炒香后向锅中加入大骨汤和覆盆子汁,待锅中液体沸腾后,再依次加入酱油、小苏打、木瓜蛋白酶、食用淀粉、米酒、白醋;待沸腾后再将步骤(2)备好的调料包放入其中,沸腾后小火熬煮2h,得到酱料;
(4)酱制:将酱料置于玻璃容器内,再将步骤(2)备好的牛肉浸泡进去,用保鲜膜密封后,置于冰箱中冷藏3天;其中,冷藏过程中每天将牛肉翻一次,以确保牛肉外表面能够被酱料完全覆盖;
(5)风干:将步骤(4)中酱好的牛肉取出,用绳子穿起来,挂于通风处晾3天,至牛肉表面完全干燥,且按压时内部依旧具有弹性为止,即可得到酱牛肉条。
其中,所述步骤(1)中大骨汤的制备方法如下:取大骨750份,用冷水煮开,去血沫后,冲洗干净,重新加水1000份煮开后小火煨2h,得到大骨汤;而所述步骤(1)中覆盆子汁的制备方法如下:摘取新鲜的覆盆子去除后面的桑枝洗净,沥干水分,放入砂锅内撒入白砂糖腌制20分钟,腌制好后将砂锅内加水浸没后大火加热,待水开后继续用大火加热10分钟,再用小火加热10分钟,将熬制好的覆盆子液渣过滤,得到覆盆子汁。
实施例2
一种酱牛肉的制备工艺,其特征在于,包括以下步骤:
(1)按以下重量份取原料:牛肉750份、大骨汤800份、酱油200份、小苏打40份、木瓜蛋白酶5份、食用淀粉5份、陈皮5份、覆盆子汁80份、山楂片15份、干柠檬片5份、米酒10份、白醋8份、荷叶10份、生姜5份、梅子10份、甘草4份;
(2)包料:将陈皮、山楂片、干柠檬片、荷叶、生姜、梅子和甘草用布袋装好系紧,得到调料包;
(3)熬煮:在锅中倒入20份的油,锅热后向其中加入花椒5份,出香后将花椒粒取出,再向锅中加入20份蒜蓉,炒香后向锅中加入大骨汤和覆盆子汁,待锅中液体沸腾后,再依次加入酱油、小苏打、木瓜蛋白酶、食用淀粉、米酒、白醋;待沸腾后再将步骤(2)备好的调料包放入其中,沸腾后小火熬煮4h,得到酱料;
(4)酱制:将酱料置于玻璃容器内,再将步骤(2)备好的牛肉浸泡进去,用保鲜膜密封后,置于冰箱中冷藏10天;
(5)风干:将步骤(4)中酱好的牛肉取出,用绳子穿起来,挂于通风处晾8天,至牛肉表面完全干燥,且按压时内部依旧具有弹性为止,即可得到酱牛肉条;
(6)香炸:取出500份的酱牛肉条,切成0.6cm厚度的牛肉片,在其表面均匀涂抹30份的酱油,腌制30分钟后,送入真空油炸机中炸制10分钟,即可得到酱香牛肉;其中,真空油炸机的油炸真空度为0.091~0.092Mpa,油炸温度为65~75℃。
其中,所述步骤(1)中大骨汤的制备方法如下:取大骨750份,用冷水煮开,去血沫后,冲洗干净,重新加水1500份煮开后小火煨4h,得到大骨汤;而所述步骤(1)中覆盆子汁的制备方法如下:摘取新鲜的覆盆子去除后面的桑枝洗净,沥干水分,放入砂锅内撒入白砂糖腌制30分钟,腌制好后将砂锅内加水浸没后大火加热,待水开后继续用大火加热20分钟,再用小火加热15分钟,将熬制好的覆盆子液渣过滤,得到覆盆子汁。
实施例3
本实施例与实施例2的区别仅在于步骤(6),在本实施例中,步骤(6)中的酱油内添加有与酱油等量的香菇酱。
本实施例的香菇酱可选用市场上常见的香菇酱,也可自行制备,制备方法如下:
A、按以下重量份备料:香菇3~5份、洋葱3~5份、黄豆酱3~5份、耗油0.5~1份、十三香0.1~0.2份、油0.1~0.3份、熟芝麻0.5~1份;
B、将香菇洗净、焯水,取出后再用凉水冲干净并挤干,切丁,同时,将等量的洋葱切丁;
C、将黄豆酱、耗油和十三香混合均匀,得调料;
D、锅里放油,油热后将香菇丁和洋葱丁倒入翻炒,然后再将调料倒入,加水至浸没香菇丁和洋葱丁,翻炒,烧开后转小火,至香菇和洋葱熟后,撒芝麻出锅,放置冷却即可。
实施例4
本实施例与实施例2的区别仅在于步骤(2),在本实施例中,步骤(2)中的调料包内还包有5~10份的野香菌。
实施例5
本实施例与实施例2的区别仅在于步骤(6),在本实施例中,步骤(6)在涂抹的酱油中还添加了0.3~0.6份的辣椒素,并搅拌均匀。
实施例6
本实施例与实施例3的区别仅在于步骤(6),在本实施例中,步骤(6)在涂抹的酱油中还添加了0.3~0.6份的辣椒素,并搅拌均匀。
实施例7
本实施例与实施例6的区别仅在于步骤(6),在本实施例中,步骤(6)在涂抹的酱油中还添加了10~20份熟花生粉,并搅拌均匀。
上述实施例仅为本发明的优选实施方式之一,不应当用于限制本发明的保护范围,但凡在本发明的主体设计思想和精神上作出的毫无实质意义的改动或润色,其所解决的技术问题仍然与本发明一致的,均应当包含在本发明的保护范围之内。
Claims (8)
1.一种酱牛肉的制备工艺,其特征在于,包括以下步骤:
(1)按以下重量份取原料:牛肉500~750份、大骨汤400~800份、酱油100~200份、小苏打30~40份、木瓜蛋白酶3~5份、食用淀粉3~5份、陈皮3~5份、覆盆子汁50~80份、山楂片10~15份、干柠檬片3~5份、米酒5~10份、白醋5~8份、荷叶5~10份、生姜3~5份、梅子5~10份、甘草2~4份;
(2)包料:将陈皮、山楂片、干柠檬片、荷叶、生姜、梅子和甘草用布袋装好系紧,得到调料包;
(3)熬煮:在锅中倒入10~20份的油,锅热后向其中加入花椒3~5份,出香后将花椒粒取出,再向锅中加入10~20份蒜蓉,炒香后向锅中加入大骨汤和覆盆子汁,待锅中液体沸腾后,再依次加入酱油、小苏打、木瓜蛋白酶、食用淀粉、米酒、白醋;待沸腾后再将步骤(2)备好的调料包放入其中,沸腾后小火熬煮2~4h,得到酱料;
(4)酱制:将酱料置于玻璃容器内,再将步骤(2)备好的牛肉浸泡进去,用保鲜膜密封后,置于冰箱中冷藏3~10天;
(5)风干:将步骤(4)中酱好的牛肉取出,用绳子穿起来,挂于通风处晾3~8天,至牛肉表面完全干燥,且按压时内部依旧具有弹性为止,即可得到酱牛肉条;
(6)香炸:取出300~500份的酱牛肉条,切成0.3~0.6cm厚度的牛肉片,在其表面均匀涂抹10~30份的酱油,腌制10~30分钟后,送入真空油炸机中炸制5~10分钟,即可得到酱香牛肉。
2.根据权利要求1所述的一种酱牛肉的制备工艺,其特征在于,所述步骤(1)中大骨汤的制备方法如下:取大骨750份,用冷水煮开,去血沫后,冲洗干净,重新加水1000~1500份煮开后小火煨2~4h,得到大骨汤。
3.根据权利要求2所述的一种酱牛肉的制备工艺,其特征在于,所述步骤(1)中覆盆子汁的制备方法如下:摘取新鲜的覆盆子去除后面的桑枝洗净,沥干水分,放入砂锅内撒入白砂糖腌制20~30分钟,腌制好后将砂锅内加水浸没后大火加热,待水开后继续用大火加热10~20分钟,再用小火加热10~15分钟,将熬制好的覆盆子液渣过滤,得到覆盆子汁。
4.根据权利要求3所述的一种酱牛肉的制备工艺,其特征在于,所述步骤(2)中调料包内还包有5~10份的野香菌。
5.根据权利要求4所述的一种酱牛肉的制备工艺,其特征在于,所述步骤(6)中,在涂抹的酱油中还添加了0.3~0.6份的辣椒素,并搅拌均匀。
6.根据权利要求4或5所述的一种酱牛肉的制备工艺,其特征在于,所述步骤(6)中,在涂抹的酱油中还添加了10~20份熟花生粉,并搅拌均匀。
7.根据权利要求6所述的一种酱牛肉的制备工艺,其特征在于,所述步骤(6)中,真空油炸机的油炸真空度为0.091~0.092Mpa,油炸温度为65~75℃。
8.根据权利要求7所述的一种酱牛肉的制备工艺,其特征在于,所述步骤(4)中,冷藏过程中每天将牛肉翻一次,以确保牛肉外表面能够被酱料完全覆盖。
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