CN110584012A - 一种五香牛肉干的加工方法 - Google Patents
一种五香牛肉干的加工方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种五香牛肉干的加工方法,属于食品加工领域,其技术方案要点是包括如下步骤:S1:预处理,按重量份数称取牛肉450‑500份,将牛肉清洗干净并切块或切成片;S2:将切好的牛肉块放入烧开的水中,去除肉中的血水和杂质;S3:配制卤汁水,按重量份数称计,卤汁水原料包括盐16‑20份、酱油13‑15份、白糖5‑9份、料酒3‑6份、草果粉0.8‑1.2份、鸡汤650‑720份、花椒粉1.1‑1.3份、五香粉2‑2.5份、甜草3‑8份;S4:将卤汁水烧开后加入步骤S2中的牛肉块,用大火煮15‑25min后转小火煮,直至卤汁完全收干为止。达到通过卤煮后提高牛肉的口感的效果。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种五香牛肉干的加工方法。
背景技术
牛肉是中国人的第二大肉类食品,仅次于猪肉,牛肉蛋白质含量高,而脂肪含量低,味道鲜美。牛肉味甘、性平、健胃,中医认为,牛肉有补中益气、滋养脾胃、强筋健骨的功效。牛肉筋骨酸软含有丰富的氨基酸、微生素以及微量元素等营养成分,这些营养成分,具有增强免疫力和促进新陈代谢的功能,特别是对体力恢复和增强体质有明显疗效。
现有牛肉干的制作方法:1、将熟牛肉切成长度大约5cm、宽约8mm的长条状;2、将切后的牛肉放在容器内,加入生姜、老抽、白糖、干辣椒、香叶和盐进行腌制;3、将腌制后的牛肉放在通风的地方进行风干,1-3天后,放入热油内炸熟沥干。
现有的这种方法,不仅制得的牛肉干口感比较粗糙,同时油炸之后牛肉中的营养素会被破坏,影响牛肉的营养成分。
发明内容
针对现有技术存在的不足,本发明的目的是提供一种五香牛肉干的加工方法,达到通过卤煮后提高牛肉的口感的效果。
本发明的上述技术目的是通过以下技术方案得以实现的:
一种五香牛肉干的加工方法,包括如下步骤:
S1:预处理,按重量份数称取牛肉450-500份,将牛肉清洗干净并切块或切成片;
S2:将切好的牛肉块放入烧开的水中,去除肉中的血水和杂质;
S3:配制卤汁水,按重量份数称计,卤汁水原料包括盐16-20份、酱油13-15份、白糖5-9份、料酒3-6份、草果粉0.8-1.2份、鸡汤650-720份、花椒粉1.1-1.3份、五香粉2-2.5份、甜草3-8份;
S4:将卤汁水烧开后加入步骤S2中的牛肉块,用大火煮15-25min后转小火煮,直至卤汁完全收干为止;
S5:灭菌包装。
通过采用上述技术方案,将牛肉清理干净后,并去除肉中的血水和杂质后,再用卤汁水进行卤煮,相比于传统的风干方法,本申请在卤煮的过程中,将卤汁水进行收干,使得卤汁水完全收入牛肉中这样加工出来的肉干肉质带汁,口感更佳细嫩,同时卤汁完全收入牛肉中后,有效提高肉干的香味,同时还丰富肉干的营养成分。
鸡汤相比于单纯的水,鸡汤中的营养成分更加丰富,而且口味更鲜,因此,用鸡汤代替鸡精和水,不仅能有效丰富肉干的营养成分,同时也有效提高肉干的口感。
在卤汁水中加入白糖后,在牛肉卤煮的过程中,白糖的加入有助于去除牛肉中的腥味,从而改善牛肉的风味,并且,白糖能够缓冲牛肉中的咸味,使肉质变柔软、保持肉色鲜艳。
甜草,又名甜菊,甜草汁的甜味是白糖甜度的几十倍,所以在本申请中,白糖的加入量很少,主要是为了提高肉干的风味,其中肉干的甜味主要来自于甜草,甜草的加入不仅能够使得肉干具有甜味,同时肉干食用后,甜草汁不会被人体吸收,不产生热量,从而制得的肉干也可以给糖尿病、肥胖患者食用。
本发明进一步设置为,按重量份数称计,卤汁水原料包括盐18份、酱油14份、白糖7份、料酒5份、草果粉1.0份、鸡汤550份、花椒粉1.2份、五香粉2.3份、甜草6份。
通过采用上述技术方案,料酒的加入,能够有效去除肉中的腥味,同时还有助于提高肉干的风味。草果粉具有特殊浓郁的辛辣香味,能够去除腥气,增进食欲。花椒粉和五香粉的加入,不仅能够去除肉中的腥味,同时还有效提高肉干的香味。
本发明进一步设置为,按重量份数计,卤汁水原料中还包括柠檬汁2.4-3.8份、中药剂水50-100份。
通过采用上述技术方案,柠檬汁中含有糖类、维生素、钙、磷、铁等营养成分,不仅能够去除肉干中的腥味,同时柠檬汁与甜草配合使用后,能够使得甜草能够更早入味,从而提高甜草的价值。
中药剂水的加入,有助于人们食用肉干后进行消化,防止出现积食现象。
本发明进一步设置为,中药剂水中的中药成分按重量份数计,包括山楂3.8-5.6份、芡实3.2-4.8份、红枣4-7份、苏木2.6-3.2份、蒲公英4-6份、葡萄籽粉3.2-5.6份。
本发明进一步设置为,蒲公英:葡萄籽粉的重量比为1.2-1.5:1.1-1.4。
本发明进一步设置为,按重量份数计,中药成分包括山楂4.7份、芡实4份、红枣5份、苏木2.9份、蒲公英5份、葡萄籽粉4.4份。
通过采用上述技术方案,山楂具有降血脂、健脾开胃、消食化滞的效果;芡实具有补脾止泻的作用;红枣性温、味甘、具有益气补血、健脾和胃的功效;蒲公英含有丰富的维生素A、维生素C以及钾、铁、钙等微量元素,同时蒲公英中含有有机酸、菊糖等多种健康营养分成,有利尿、利胆等功效;葡萄籽中含有丰富的氨基酸、维生素以及矿物质等,具有保健、美容之功效。因此,中药剂水的加入,不仅能够丰富肉干中的营养成分,同时还有助于食用者的消化。
本发明进一步设置为,按重量份数计,五香粉包括桂皮3-5份、小茴香6.2-7.2份、丁香2-4份、甘草5.8-7.2份、白芷4.2-5.8份。
本发明进一步设置为,按重量份数计,五香粉包括桂皮4份、小茴香6.7份、丁香3份、甘草6.5份、白芷5份。
通过采用上述技术方案,桂皮和小茴香均均有特殊的香味,能够有效去除肉干中的腥味,同时还有助于增加食欲;丁香香味浓,其性味辛温,有暖胃作用;甘草味甜,气味芳香,具有独特的风味和营养价值,同时甘草具有补脾润肺、解毒、调和诸药的功能;白芷具有增香、性温、味辛、生肌止痛的功效。
综上所述,本发明具有以下有益效果:
1、将卤汁水通过大火卤煮后,将卤汁完全收入牛肉干中,从而有效提高牛肉干的口感,同时使得牛肉干中带有一定的汁液,不仅会增加牛肉干的香味,同时还使得牛肉干还保持一定的硬度;
2、中药剂水和柠檬汁的加入,不仅能够有效去除牛肉中的腥味,同时柠檬汁与甜草配合使用,能有效提高牛肉干的口感,而中药剂水的加入除了提高牛肉干的口感外,还丰富了牛肉干的营养成分,同时中药剂水还有助于消化,防止出现积食现象。
具体实施方式
以下结合实施例对本发明作进一步详细说明。
实施例1
一种五香牛肉干的加工方法,包括如下步骤:
S1:预处理,按重量份数称取牛肉450份,将牛肉清洗干净并切块或切成片;
S2:将切好的牛肉块放入烧开的水中,去除肉中的血水和杂质;
S3:配制卤汁水,按重量份数称计,卤汁水原料包括盐16份、酱油13份、白糖5份、料酒3份、草果粉0.8份、鸡汤650份、花椒粉1.1份、五香粉2份、甜草3份;
S4:将卤汁水烧开后加入步骤S2中的牛肉块,用大火煮15min后转小火煮,直至卤汁完全收干为止;
S5:灭菌包装。
实施例2
一种五香牛肉干的加工方法,包括如下步骤:
S1:预处理,按重量份数称取牛肉480份,将牛肉清洗干净并切块或切成片;
S2:将切好的牛肉块放入烧开的水中,去除肉中的血水和杂质;
S3:配制卤汁水,按重量份数称计,卤汁水原料包括盐18份、酱油14份、白糖7份、料酒5份、草果粉1.0份、鸡汤690份、花椒粉1.2份、五香粉2.3份、甜草6份;
S4:将卤汁水烧开后加入步骤S2中的牛肉块,用大火煮20min后转小火煮,直至卤汁完全收干为止;
S5:灭菌包装。
实施例3
一种五香牛肉干的加工方法,包括如下步骤:
S1:预处理,按重量份数称取牛肉500份,将牛肉清洗干净并切块或切成片;
S2:将切好的牛肉块放入烧开的水中,去除肉中的血水和杂质;
S3:配制卤汁水,按重量份数称计,卤汁水原料包括盐20份、酱油15份、白糖9份、料酒6份、草果粉1.2份、鸡汤720份、花椒粉1.3份、五香粉2.5份、甜草8份;
S4:将卤汁水烧开后加入步骤S2中的牛肉块,用大火煮25min后转小火煮,直至卤汁完全收干为止;
S5:灭菌包装。
实施例4
一种五香牛肉干的加工方法,与实施例2的不同之处在于,卤汁水中还包括柠檬汁2.4份、中药剂水50份;中药剂水中的中药成分按重量份数计,包括山楂3.8份、芡实3.2份、红枣4份、苏木2.6份、蒲公英4份、葡萄籽粉3.2份。
实施例5
一种五香牛肉干的加工方法,与实施例2的不同之处在于,卤汁水原料中还包括柠檬汁3.1份、中药剂水80份,中药剂水中的中药成分按重量份数计,包括山楂5.0份、芡实4份、红枣6份、苏木2.9份、蒲公英5份、葡萄籽粉4.5份。
实施例6
一种五香牛肉干的加工方法,与实施例2的不同之处在于,卤汁水原料中还包括柠檬汁3.8份、中药剂水100份,中药剂水中的中药成分按重量份数计,包括山楂5.6份、芡实4.8份、红枣7份、苏木3.2份、蒲公英6份、葡萄籽粉5.6份。
实施例7
一种五香牛肉干的加工方法,与实施例5的不同之处在于,蒲公英1.2份、葡萄籽粉4.7份,即蒲公英:葡萄籽粉的重量比为1.2:1.4。
实施例8
一种五香牛肉干的加工方法,与实施例5的不同之处在于,蒲公英4.5份、葡萄籽粉4.8粉,即蒲公英:葡萄籽粉的重量比为1.3:1.2。
实施例9
一种五香牛肉干的加工方法,与实施例5的不同之处在于,蒲公英5.5份、葡萄籽粉4份,即蒲公英:葡萄籽粉的重量比为1.5:1.1。
对比例1
一种五香牛肉干的加工方法,与实施例2的不同之处在于,用等量的水代替鸡汤。
对比例2
一种五香牛肉干的加工方法,与实施例2的不同之处在于,用大火煮30min。
感官测评
对实施例1-9和对比例2中的牛肉干进行感官评价,选100名无厌食症的评价者在饭后2-3h对不同的牛肉干进行感官评价,每次品尝后进行漱口,最后对每组牛肉干分别计算100个得分的平均数,具体评分标准如表1所示,评价结果如表2所示。
表1感官评价
项目 | 指标 |
外观(10分) | 酱红色,厚度均匀,表面无黏液。 |
色泽(15分) | 光泽均匀,颜色均匀一致。 |
味道(25份) | 无焦臭味、肉味浓、有香甜味。 |
状态(20分) | 组织致密,切片性能好,有汁液,易碎度小。 |
口感(30分) | 咸淡适中,滋味鲜美,硬度适中,有嚼劲。 |
表2评价结果
项目 | 外观 | 色泽 | 味道 | 状态 | 口感 | 总分 |
实施例1 | 7 | 12 | 20 | 17 | 25 | 81 |
实施例2 | 8 | 14 | 22 | 18 | 26 | 88 |
实施例3 | 7 | 13 | 21 | 18 | 25 | 85 |
实施例4 | 8 | 14 | 23 | 18 | 26 | 89 |
实施例5 | 8 | 15 | 24 | 19 | 28 | 94 |
实施例6 | 8 | 14 | 23 | 18 | 27 | 90 |
实施例7 | 8 | 15 | 24 | 19 | 28 | 94 |
实施例8 | 8 | 15 | 24 | 20 | 30 | 97 |
实施例9 | 8 | 14 | 24 | 19 | 28 | 94 |
对比例1 | 8 | 13 | 17 | 15 | 24 | 77 |
对比例2 | 6 | 11 | 15 | 18 | 20 | 70 |
从上表可知:
实施例1-3中可以看出,实施例1-3中的感官评价总分中,实施例2中的感官评价总分高于实施例1和实施例3中的评价总分,说明实施例2中的配方加工时间有助于提高牛肉干的口感;
实施例4-6与实施例2相比,实施例4-6中的感官评分明显高于实施例2中的感官评分,实施例4-5中的味道和口感的评分明显高于实施例2中的味道和口感的评分,外观、状态和色泽方面差距很小,说明中药剂水和柠檬汁的加入,能够总体上提高牛肉干的口感;
实施例7-9与实施例5相比,实施例7和实施例9中的感官评分与实施例5的相同,但实施例8中的感官评分均明显高于实施例5中的数据,说明实施例8中的各项配比间的关系更加有助于提高牛肉干的口感;
对比例1与实施例2相比,当用等量的水代替鸡汤后,牛肉干的外观和色泽与实施例2差别可以忽略不计,但牛肉干的味道、状态和口感与实施例2的差别很大,说明鸡汤的加入,不仅能够提高牛肉干的口感,同时鸡汤中的营养物质在卤煮的过程中逐渐收入牛肉中,使得牛肉的组织更加致密,也有效提高牛肉的嚼劲;
对比例2与实施例2相比,对比例2中的各项评分中,除了状态外,其余的评分均明显低于实施例2中的,说明大火时间过长时,卤汁容易被烧干,导致进入肉中的卤汁明显减少,肉的口感下降,同时肉相对于实施例2也会更硬,影响牛肉干的食用口感。
对实施例1-9和对比例2进行细菌检测,检测依据SB/T10282-1997对牛肉干进行细菌检测,检测结果如表3所示。
细菌总数检测:
(1)营养琼脂培养基
蛋白胨10g、牛肉膏3g、氯化钠5g、琼脂17g、蒸馏水1000ml、调节pH7.2-7.4、/11℃高压灭菌15min。
(2)测定方法
无菌称量牛肉干25g,剪碎加入225ml灭菌稀释液,充分摇匀,用灭菌移液管吸取1ml,加入9ml灭菌稀释液进行10倍梯度的稀释,选择2-3个适宜稀释梯度,每个稀释梯度做2个平行样,去1ml稀释液加入灭菌培养皿内,加入营养琼脂培15ml,同时将营养琼脂培养基倾入加有1ml稀释液灭菌空白对照,放入培养箱内,37℃,培养48h,取出后进行菌落计数,结果计算方法如下:
菌落数(CFU/g)=平皿菌落数×稀释倍数
大肠菌群
(1)伊红美蓝琼脂培养基
蛋白胨10g、乳糖10g、磷酸氢二钾2g、琼脂17g、2%伊红溶液20ml、0.65%美蓝溶液10ml、pH7.6、蒸馏水1000ml。
(2)大肠菌群总数的测定方法
无菌称量牛肉干25g,剪碎加入225ml灭菌稀释液,充分摇匀,用灭菌移液管吸取1ml,加入9ml灭菌稀释液进行10倍梯度的稀释,选择适宜稀释梯度,去0.1ml涂布于伊红美蓝琼脂培养基上,每个稀释度做3个平行样,用灭菌的L棒均匀涂布,同时做稀释液空白对照,放于培养箱内,37℃,培养48h,取出后进行菌落计数,结果计算方法如下:
大肠菌群落数(CFU/ml)≤MPN/100g。
表3菌数检测结果表
项目 | 细菌总数 | 大肠菌群数 | 致病菌 |
指标 | ≤1×10<sup>4</sup> CFU/g | ≤30MPN/100g | —— |
实施例1 | 0.1 | 15 | 未检出 |
实施例2 | 0.1 | 15 | 未检出 |
实施例3 | 0.1 | 15 | 未检出 |
实施例4 | 0.1 | 15 | 未检出 |
实施例5 | 0.1 | 15 | 未检出 |
实施例6 | 0.1 | 15 | 未检出 |
实施例7 | 0.1 | 15 | 未检出 |
实施例8 | 0.1 | 15 | 未检出 |
实施例9 | 0.1 | 15 | 未检出 |
对比例1 | 0.1 | 15 | 未检出 |
对比例2 | 0.1 | 15 | 未检出 |
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 (8)
1.一种五香牛肉干的加工方法,其特征在于,包括如下步骤:
S1:预处理,按重量份数称取牛肉450-500份,将牛肉清洗干净并切块或切成片;
S2:将切好的牛肉块放入烧开的水中,去除肉中的血水和杂质;
S3:配制卤汁水,按重量份数称计,卤汁水原料包括盐16-20份、酱油13-15份、白糖5-9份、料酒3-6份、草果粉0.8-1.2份、鸡汤650-720份、花椒粉1.1-1.3份、五香粉2-2.5份、甜草3-8份;
S4:将卤汁水烧开后加入步骤S2中的牛肉块,用大火煮15-25min后转小火煮,直至卤汁完全收干为止;
S5:灭菌包装。
2.根据权利要求1所述的一种五香牛肉干的加工方法,其特征在于:按重量份数称计,卤汁水原料包括盐18份、酱油14份、白糖7份、料酒5份、草果粉1.0份、鸡汤550份、花椒粉1.2份、五香粉2.3份、甜草6份。
3.根据权利要求1所述的一种五香牛肉干的加工方法,其特征在于:按重量份数计,卤汁水原料中还包括柠檬汁2.4-3.8份、中药剂水50-100份。
4.根据权利要求3所述的一种五香牛肉干的加工方法,其特征在于:中药剂水中的中药成分按重量份数计,包括山楂3.8-5.6份、芡实3.2-4.8份、红枣4-7份、苏木2.6-3.2份、蒲公英4-6份、葡萄籽粉3.2-5.6份。
5.根据权利要求4所述的一种五香牛肉干的加工方法,其特征在于:蒲公英:葡萄籽粉的重量比为1.2-1.5:1.1-1.4。
6.根据权利要求4所述的一种五香牛肉干的加工方法,其特征在于:按重量份数计,中药成分包括山楂4.7份、芡实4份、红枣5份、苏木2.9份、蒲公英5份、葡萄籽粉4.4份。
7.根据权利要求1所述的一种五香牛肉干的加工方法,其特征在于:按重量份数计,五香粉包括桂皮3-5份、小茴香6.2-7.2份、丁香2-4份、甘草5.8-7.2份、白芷4.2-5.8份。
8.根据权利要求7所述的一种五香牛肉干的加工方法,其特征在于:按重量份数计,五香粉包括桂皮4份、小茴香6.7份、丁香3份、甘草6.5份、白芷5份。
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