CN110623245A - 风味烤肉酱的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种风味烤肉酱的加工方法,其主要是由新鲜肉糜、牛肉、黄豆、红豆混合制成,其中添加有黑芝麻、辣椒丁、料酒、胡椒粉、味极鲜、牛肚菌、草果、陈皮、菜籽油、桂皮、白砂糖、食用醋、海藻酸钠等辅料;本发明的风味烤肉酱不仅滋味鲜美,口感浓郁,而且营养丰富,含有多种活性物质,而且软化血管、防治心血管疾病等保健功效,加入牛肚菌、草果、陈皮以及其他辅料,提高了烤肉酱的鲜味,通过对肉糜、牛肉的预处理,降低肉糜、牛肉的腥味,通过各原料一起进行翻炒处理,并对翻炒处理的温度、时间以及各种原料的配比进行优化设计,从而既能够有效保证烤肉酱的营养价值。
Description
技术领域:
本发明属于食品领域,具体涉及一种风味烤肉酱的加工方法。
背景技术:
烤肉目前已成为流行于全国间的一种美食,烤肉酱更是烤肉制作过程中不可缺少的重要原料,烤肉酱的好坏直接影响到烤肉的质量和口味;酱是以豆类、小麦粉、水果、肉类或鱼虾等物为主要原料,加工而成的糊状调味品;常见的调味酱分为以小麦粉为主要原料的甜面酱,以豆类为主要原料的豆瓣酱两大类;目前的调味酱更加注重味道的多样化,如酸、甜、苦、辣等味觉感受,而对于调味酱对食物的口感调节、酱料营养、色泽等方面缺乏研究,目前的酱料无法满足人们对烧烤风味和口感的需求。
风味烤肉酱虽然其由于其风味香辣而深受消费者的喜爱,但是同时也存在着一些缺点,例如其腥味较重,尽管加入了大量的香辛、白酒、姜等辅料起到一定的去腥作用,但是还是残留有轻微的腥味。
发明内容:
本发明的目的在于克服上述现有烤肉酱生产工艺过程中口感不佳的不足,提 供了一种风味烤肉酱的加工方法,采用本发明的加工方法能够在保证烤肉酱营养价值的基础上有效改善其口感。
为了实现上述目的,本发明采用如下技术方案:
风味烤肉酱的加工方法,具体包括以下内容:
(1)优选豆粒饱满的黄豆10-15份、红豆8-10份,先放入40℃-55℃下温水中浴浸泡30-45min,后捞出继续放入65℃-70℃温水下漂烫3-5min,后捞出沥干备用;
(2)优选黑芝麻4-6份、辣椒丁6-8份,清洗后沥干,采用文火炒制10-15分钟,炒制过程中尽量使混合料完全摊开,保证受热均匀,能闻到香味时即可关火,冷却备用;
(3)将新鲜肉糜30-40份、牛肉50-60份清洗干净,并切成10-15mm×10-15mm的块状,挑选后的肉糜、牛肉进行压制,先加入2-3倍量的柠檬汁,浸泡2-3小时后沥干备用,然后再向其中加入适量的料酒、胡椒粉和味极鲜拌匀,并在3℃-5℃的环境中腌制2-4小时;
(4)优选牛肚菌3-4份、草果5-7份、陈皮2-4份、菜籽油15-20份、桂皮4-6份洗净后切片,加入锅中爆炒,然后加入步骤(1)、(2)备用料以及步骤(3)处理后的肉糜、牛肉,继续爆炒直至变色,加入适量的白砂糖、食用醋、海藻酸钠,再翻炒30-50s,加入相应重量份纯净水,大火煮5-10min,再加入适量的食盐,然后转至小火煮至粘度适宜,即得风味烤肉酱。
所述的步骤(1)65℃-70℃温水漂烫中加入5%-8%食用盐、2%-3%小苏打。
所述的文火炒制过程中添加冰糖和小茴香,冰糖的添加量相当于黑芝麻和辣椒丁总量4%-8%,小茴香的添加量相当于黑芝麻和辣椒丁总量2-4%。
所述的步骤(3)腌制中添加相当于肉糜、牛肉质量之和的2.3%-3.8%乳酸菌。
本发明的有益效果:
本发明的风味烤肉酱不仅滋味鲜美,口感浓郁,而且营养丰富,含有多种活性物质,而且软化血管、防治心血管疾病等保健功效,加入牛肚菌、草果、陈皮以及其他辅料,提高了烤肉酱的鲜味,通过对肉糜、牛肉的预处理,降低肉糜、牛肉的腥味,通过各原料一起进行翻炒处理,并对翻炒处理的温度、时间以及各种原料的配比进行优化设计,从而既能够有效保证烤肉酱的营养价值。
具体实施方式:
实施例1:风味烤肉酱的加工方法,具体包括以下内容:
(1)优选豆粒饱满的黄豆10斤、红豆8斤,先放入45℃下温水中浴浸泡35min,后捞出继续放入68℃温水下漂烫3min,后捞出沥干备用;
(2)优选黑芝麻5斤、辣椒丁6斤,清洗后沥干,采用文火炒制10分钟,炒制过程中尽量使混合料完全摊开,保证受热均匀,能闻到香味时即可关火,冷却备用;
(3)将新鲜肉糜35斤、牛肉55斤清洗干净,并切成10-15mm×10-15mm的块状,挑选后的肉糜、牛肉进行压制,先加入2倍量的柠檬汁,浸泡2小时后沥干备用,然后再向其中加入适量的料酒、胡椒粉和味极鲜拌匀,并在3℃的环境中腌制3小时;
(4)优选牛肚菌3斤、草果5斤、陈皮2斤、菜籽油15斤、桂皮5斤洗净后切片,加入锅中爆炒,然后加入步骤(1)、(2)备用料以及步骤(3)处理后的肉糜、牛肉,继续爆炒直至变色,加入适量的白砂糖、食用醋、海藻酸钠,再翻炒40s,加入相应重量份纯净水,大火煮5min,再加入适量的食盐,然后转至小火煮至粘度适宜,即得风味烤肉酱。
实施例2:
风味烤肉酱的加工方法,具体包括以下内容:
(1)优选豆粒饱满的黄豆15斤、红豆10斤,先放入50℃下温水中浴浸泡45min,后捞出继续放入70℃温水下漂烫5min,温水中加入6.5%食用盐、2.5%小苏打,后捞出沥干备用;
(2)优选黑芝麻5斤、辣椒丁8斤,清洗后沥干,采用文火炒制15分钟,文火炒制过程中添加相当于黑芝麻和辣椒丁总量6%冰糖,添加量相当于黑芝麻和辣椒丁总量3%小茴香,炒制过程中尽量使混合料完全摊开,保证受热均匀,能闻到香味时即可关火,冷却备用;
(3)将新鲜肉糜38斤、牛肉55斤清洗干净,并切成10-15mm×10-15mm的块状,挑选后的肉糜、牛肉进行压制,先加入3倍量的柠檬汁,浸泡2小时后沥干备用,然后再向其中加入适量的料酒、胡椒粉和味极鲜拌匀,伴入相当于肉糜、牛肉质量之和的3.0%乳酸菌,并在5℃的环境中腌制3小时;
优选牛肚菌4斤、草果7斤、陈皮4斤、菜籽油20斤、桂皮6斤洗净后切片,加入锅中爆炒,然后加入步骤(1)、(2)备用料以及步骤(3)处理后的肉糜、牛肉,继续爆炒直至变色,加入适量的白砂糖、食用醋、海藻酸钠,再翻炒50s,加入相应重量份纯净水,大火煮10min,再加入适量的食盐,然后转至小火煮至粘度适宜,即得风味烤肉酱。
Claims (4)
1.风味烤肉酱的加工方法,其特征在于,具体包括以下内容:
优选豆粒饱满的黄豆10-15份、红豆8-10份,先放入40℃-55℃下温水中浴浸泡30-45min,后捞出继续放入65℃-70℃温水下漂烫3-5min,后捞出沥干备用;
优选黑芝麻4-6份、辣椒丁6-8份,清洗后沥干,采用文火炒制10-15分钟,炒制过程中尽量使混合料完全摊开,保证受热均匀,能闻到香味时即可关火,冷却备用;
将新鲜肉糜30-40份、牛肉50-60份清洗干净,并切成10-15mm×10-15mm的块状,挑选后的肉糜、牛肉进行压制,先加入2-3倍量的柠檬汁,浸泡2-3小时后沥干备用,然后再向其中加入适量的料酒、胡椒粉和味极鲜拌匀,并在3℃-5℃的环境中腌制2-4小时;
优选牛肚菌3-4份、草果5-7份、陈皮2-4份、菜籽油15-20份、桂皮4-6份洗净后切片,加入锅中爆炒,然后加入步骤(1)、(2)备用料以及步骤(3)处理后的肉糜、牛肉,继续爆炒直至变色,加入适量的白砂糖、食用醋、海藻酸钠,再翻炒30-50s,加入相应重量份纯净水,大火煮5-10min,再加入适量的食盐,然后转至小火煮至粘度适宜,即得风味烤肉酱。
2.根据权利要求1所述的风味烤肉酱的加工方法,其特征在于,所述的步骤(1)65℃-70℃温水漂烫中加入5%-8%食用盐、2%-3%小苏打。
3.根据权利要求1所述的风味烤肉酱的加工方法,其特征在于,所述的文火炒制过程中添加冰糖和小茴香,冰糖的添加量相当于黑芝麻和辣椒丁总量4%-8%,小茴香的添加量相当于黑芝麻和辣椒丁总量2-4%。
4.根据权利要求1所述的风味烤肉酱的加工方法,其特征在于,所述的步骤(3)腌制中添加相当于肉糜、牛肉质量之和的2.3%-3.8%乳酸菌。
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CN115997918A (zh) * | 2022-09-08 | 2023-04-25 | 中华全国供销合作总社昆明食用菌研究所 | 一种即热型食用菌预制菜肴及其制备方法 |
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