CN111000157A - 一种菠萝蛋白酶腌制的烘烤牛肉干及其制备方法 - Google Patents
一种菠萝蛋白酶腌制的烘烤牛肉干及其制备方法 Download PDFInfo
- Publication number
- CN111000157A CN111000157A CN201911201557.0A CN201911201557A CN111000157A CN 111000157 A CN111000157 A CN 111000157A CN 201911201557 A CN201911201557 A CN 201911201557A CN 111000157 A CN111000157 A CN 111000157A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- strips
- pineapple
- portions
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 38
- 239000004365 Protease Substances 0.000 title claims abstract description 14
- 108010004032 Bromelains Proteins 0.000 title claims abstract description 9
- 235000019835 bromelain Nutrition 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 31
- 244000099147 Ananas comosus Species 0.000 claims abstract description 29
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 244000291564 Allium cepa Species 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000013372 meat Nutrition 0.000 claims description 46
- 239000003755 preservative agent Substances 0.000 claims description 11
- 230000002335 preservative effect Effects 0.000 claims description 11
- 235000014347 soups Nutrition 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 8
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 230000001680 brushing effect Effects 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 13
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 108091005804 Peptidases Proteins 0.000 abstract description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 5
- 235000019419 proteases Nutrition 0.000 abstract description 5
- 208000007536 Thrombosis Diseases 0.000 abstract description 4
- 230000002792 vascular Effects 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 206010003211 Arteriosclerosis coronary artery Diseases 0.000 abstract description 2
- 208000005189 Embolism Diseases 0.000 abstract description 2
- 229930013930 alkaloid Natural products 0.000 abstract description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 abstract description 2
- 210000001627 cerebral artery Anatomy 0.000 abstract description 2
- 208000029078 coronary artery disease Diseases 0.000 abstract description 2
- 208000026758 coronary atherosclerosis Diseases 0.000 abstract description 2
- 238000000151 deposition Methods 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 11
- 230000001965 increasing effect Effects 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000234671 Ananas Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 208000035240 Disease Resistance Diseases 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 102000016942 Elastin Human genes 0.000 description 1
- 108010014258 Elastin Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010039424 Salivary hypersecretion Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 206010047513 Vision blurred Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229920002549 elastin Polymers 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 208000026451 salivation Diseases 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及休闲食品技术领域，具体涉及一种菠萝蛋白酶腌制的烘烤牛肉干及其制备方法。主要技术方案为：由如下质量份数的原料制备而成：牛肉290‑310份；菠萝180‑220份；生姜条25‑30份；葱60‑70份；干辣椒8‑11份；黄豆酱130‑180份；食用油80‑100份；辣椒粉2‑6份；盐4‑8份；糖6‑10份；料酒40‑80份；陈醋10‑30份；水400‑500份；蜂蜜2‑4份。菠萝中所含的生物碱及蛋白酶可以抑制血液凝块，有预防冠状动脉粥样硬化和脑动脉血管栓塞的作用，同时蜂蜜能避免胆固醇在血管壁上沉积，预防血栓形成，两者结合起到协同作用，本发明制作工艺简单，不添加任何防腐剂，且具有一定的保健功效，符合现代人消费观念，适宜人群广，具有广阔的市场前景。
Description
技术领域
本发明涉及一种菠萝蛋白酶腌制的烘烤牛肉干及其制备方法，属于休闲食品技术领域。
背景技术
牛肉是常见的肉品之一，含有丰富的蛋白质、氨基酸，氨基酸的组成比猪肉更接近人体需要。牛肉有补中益气，滋养脾胃，强健筋骨，化痰息风，止渴止涎之功效，适宜于中气下隐、气短体虚、筋骨酸软、贫血久病及面黄目眩之人食用，同时食牛肉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。
如今市场上销售的大部分牛肉干肉质坚硬，咀嚼困难，不适于老人和小孩食用。
发明内容
为弥补现有技术的不足，本发明提供一种菠萝蛋白酶腌制的烘烤牛肉干，其口感松软，适于咀嚼，且营养丰富，老少皆宜，具有广泛的市场前景。本发明的技术方案如下：一种菠萝蛋白酶腌制的烘烤牛肉干，由如下质量份数的原料制备而成：
牛肉290-310份；
菠萝180-220份；
生姜条25-30份；
葱60-70份；
干辣椒8-11份；
黄豆酱130-180份；
食用油80-100份；
辣椒粉2-6份；
盐4-8份；
糖6-10份；
料酒40-80份；
陈醋10-30份；
水400-500份；
蜂蜜2-4份。
进一步的，所述的一种菠萝蛋白酶腌制的烘烤牛肉干，由如下质量份数的原料制备而成：
牛肉300份；
菠萝200份；
生姜条28份；
葱65份；
干辣椒10份；
黄豆酱150份；
食用油90份；
辣椒粉4份；
盐6份；
糖8份；
料酒60份；
陈醋20份；
水450份；
蜂蜜3份。
本发明同时请求保护所述的一种菠萝蛋白酶腌制的烘烤牛肉干的制备方法，包括如下步骤：
(1)将牛肉洗去血水切成肉条，菠萝去皮切成菠萝粒，并将菠萝粒和肉条置于保鲜膜腌制1小时；
(2)锅中倒入食用油，将生姜条、葱、干辣椒、黄豆酱倒入锅中翻炒，炒熟后锅中加水，将辣椒粉、盐、糖、陈醋、料酒倒入锅中一起炖煮得到汤料；
(3)将肉条从保鲜膜中取出洗净，放入汤料中，炖煮1h；
(4)将煮好的肉条捞出，放在刷好油的烤盘中，表面刷上蜂蜜；
(5)将烤盘中的肉条放进烤箱中，烤箱中的温度调至为上下170℃，烘烤30min；
(6)冷却后经过真空包装后得到烘烤牛肉干。
牛肉是常见的肉类，具有较高的营养价值，能提高机体抗病能力，具有补中益气，滋养脾胃的功效。由于牛肉胆固醇含量和脂肪都比其它肉类食品低，含蛋白质较高，味道鲜美，营养成分易于被人体消化吸收，因而历来深受人们的喜爱。本发明以牛肉为主要原料，在具有给人体提供能量作用的同时，也能够提高产品抗衰老、增长肌肉的功效，提高了产品的营养价值。
菠萝属于凤梨科凤梨属多年生草本果树植物，有70多个品种，其以个大肉厚汁多、甜似蜜、香如花，享誉海内外。新鲜的菠萝含水量较高，约为85％，其营养成分包括糖类、蛋白质、脂肪、维生素A、B1、B2等，具有消除水肿、助消化，利尿等美容保健功能。本发明中加入菠萝对牛肉进行腌制是因为菠萝含有一种叫“菠萝朊酶”的物质，它能分解牛肉组织中的蛋白质，保持牛肉干的松软度，同时其体内丰富的纤维素结合蜂蜜中的脂肪酸能很好地促进肠道蠕动，在改善口感的同时增加牛肉干保健功效。
蜂蜜是蜜蜂从开花植物的花中采得的花蜜在蜂巢中经过充分酿造而成的天然甜物质，含有丰富的营养物质，经常食用不仅对牙齿无妨碍，还能在口腔内起到杀菌消毒的作用，因此本发明中加入蜂蜜结提高了本产品的营养价值。
本发明的有益效果如下：
1.生姜中含有生姜蛋白酶，它能将肉类的结缔组织及肌纤维中结构复杂的胶原蛋白和弹性蛋白进行适当的分解，与菠萝中的“菠萝朊酶”结合，大大提升了肉的嫩度，肉的风味也得到了改善，
2.生姜具有发汗解表、温中止呕、温肺止咳、解毒等功效，和蜂蜜两者结合加强各自的功效，有协同作用，更好的增加产品去湿气、益气补中等养生功效。3.干辣椒中的辣椒碱对蜡样芽胞杆菌及枯草杆菌有显着抑制作用，对结核杆菌有很轻微的抑制，因此使用干辣椒使产品具有抑菌的作用，达到防腐保鲜的效果。
4.菠萝中所含的生物碱及蛋白酶可以抑制血液凝块，有预防冠状动脉粥样硬化和脑动脉血管栓塞的作用，同时蜂蜜能避免胆固醇在血管壁上沉积，预防血栓形成，两者结合起到协同作用，提高本产品预防心血管疾病和降血脂的效果。
5.本发明制作工艺简单，不添加任何防腐剂，且具有一定的保健功效，符合现代人消费观念，适宜人群广，具有广阔的市场前景。
具体实施方式
下面结合具体实施例对本发明做进一步的解释和说明，若无特殊说明，本发明所用原料及设备均为本领域的常规技术。
实施例1
(1)将牛肉290克洗去血水切成肉条，菠萝180克去皮切成菠萝粒，并将菠萝粒和肉条置于保鲜膜腌制1小时；
(2)锅中倒入食用油80克，将生姜条25克、葱60克、干辣椒8克、黄豆酱130克倒入锅中翻炒，炒熟后锅中加水，将辣椒粉2克、盐4克、糖6克、陈醋10克、料酒40克倒入锅中一起炖煮得到汤料；
(3)将肉条从保鲜膜中取出洗净，放入汤料中，炖煮1h；
(4)将煮好的肉条捞出，放在刷好油的烤盘中，表面刷上蜂蜜2克；
(5)将烤盘中的肉条放进烤箱中，烤箱中的温度调至为上下170℃，烘烤30min；
(6)冷却后经过真空包装后得到产品。
实施例2
(1)将牛肉300克洗去血水切成肉条，菠萝200克去皮切成菠萝粒，并将菠萝粒和肉条置于保鲜膜腌制1小时；
(2)锅中倒入食用油90克，将生姜条28克、葱65克、干辣椒10克、黄豆酱150克倒入锅中翻炒，炒熟后锅中加水，将辣椒粉4克、盐6克、糖8克、陈醋00克、料酒80克倒入锅中一起炖煮得到汤料；
(3)将肉条从保鲜膜中取出洗净，放入汤料中，炖煮1h；
(4)将煮好的肉条捞出，放在刷好油的烤盘中，表面刷上蜂蜜4克；
(5)将烤盘中的肉条放进烤箱中，烤箱中的温度调至为上下170℃，烘烤30min；
(6)冷却后经过真空包装后得到产品。
实施例3
(1)将牛肉310克洗去血水切成肉条，菠萝220克去皮切成菠萝粒，并将菠萝粒和肉条置于保鲜膜腌制1小时；
(2)锅中倒入食用油100克，将生姜条30克、葱70克、干辣椒11克、黄豆酱180克倒入锅中翻炒，炒熟后锅中加水，将辣椒粉6克、盐8克、糖10克、陈醋30克、料酒80克倒入锅中一起炖煮得到汤料；
(3)将肉条从保鲜膜中取出洗净，放入汤料中，炖煮1h；
(4)将煮好的肉条捞出，放在刷好油的烤盘中，表面刷上蜂蜜4克；
(5)将烤盘中的肉条放进烤箱中，烤箱中的温度调至为上下170℃，烘烤30min；
(6)冷却后经过真空包装后得到产品。
对实施例1-3制备的产品进行感官评定，结果如下表1。
表1感官评定结果
由上表知，本发明产品口感松软，适于咀嚼。
上述实施例只是用于对本发明的举例和说明，而非意在将本发明限制于所描述的实施例范围内。此外本领域技术人员可以理解的是，本发明不局限于上述实施例，根据本发明的教导还可以做出更多种的变型和修改，这些变型和修改均落在本发明所要求保护的范围内。
Claims (3)
1.一种菠萝蛋白酶腌制的烘烤牛肉干，其特征在于，由如下质量份数的原料制备而成：
牛肉290-310份；
菠萝180-220份；
生姜条25-30份；
葱60-70份；
干辣椒8-11份；
黄豆酱130-180份；
食用油80-100份；
辣椒粉2-6份；
盐4-8份；
糖6-10份；
料酒40-80份；
陈醋10-30份；
水400-500份；
蜂蜜2-4份。
2.如权利要求1所述的一种菠萝蛋白酶腌制的烘烤牛肉干，其特征在于，由如下质量份数的原料制备而成：
牛肉300份；
菠萝200份；
生姜条28份；
葱65份；
干辣椒10份；
黄豆酱150份；
食用油90份；
辣椒粉4份；
盐6份；
糖8份；
料酒60份；
陈醋20份；
水450份；
蜂蜜3份。
3.如权利要求1所述的一种菠萝蛋白酶腌制的烘烤牛肉干的制备方法，其特征在于，包括如下步骤：
(1)将牛肉洗去血水切成肉条，菠萝去皮切成菠萝粒，并将菠萝粒和肉条置于保鲜膜腌制1小时；
(2)锅中倒入食用油，将生姜条、葱、干辣椒、黄豆酱倒入锅中翻炒，炒熟后锅中加水，将辣椒粉、盐、糖、陈醋、料酒倒入锅中一起炖煮得到汤料；
(3)将肉条从保鲜膜中取出洗净，放入汤料中，炖煮1h；
(4)将煮好的肉条捞出，放在刷好油的烤盘中，表面刷上蜂蜜；
(5)将烤盘中的肉条放进烤箱中，烤箱中的温度调至为上下170℃，烘烤30min；
(6)冷却后经过真空包装后得到烘烤牛肉干。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911201557.0A CN111000157A (zh) | 2019-11-29 | 2019-11-29 | 一种菠萝蛋白酶腌制的烘烤牛肉干及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911201557.0A CN111000157A (zh) | 2019-11-29 | 2019-11-29 | 一种菠萝蛋白酶腌制的烘烤牛肉干及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111000157A true CN111000157A (zh) | 2020-04-14 |
Family
ID=70112435
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911201557.0A Pending CN111000157A (zh) | 2019-11-29 | 2019-11-29 | 一种菠萝蛋白酶腌制的烘烤牛肉干及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111000157A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040335A (zh) * | 2021-03-15 | 2021-06-29 | 蚌埠学院 | 一种木瓜蛋白酶处理的微波烘烤牛肉干及其制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815417A (zh) * | 2012-11-16 | 2014-05-28 | 陈林均 | 一种姜汁牛肉干的制作方法 |
| CN106071911A (zh) * | 2016-06-27 | 2016-11-09 | 安徽先知缘食品有限公司 | 一种牛肉干嫩化工艺 |
| CN107173703A (zh) * | 2017-06-19 | 2017-09-19 | 道真自治县利达循环生态良种肉牛养殖有限公司 | 一种蜜汁黑椒牛肉干及其制作方法 |
-
2019
- 2019-11-29 CN CN201911201557.0A patent/CN111000157A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815417A (zh) * | 2012-11-16 | 2014-05-28 | 陈林均 | 一种姜汁牛肉干的制作方法 |
| CN106071911A (zh) * | 2016-06-27 | 2016-11-09 | 安徽先知缘食品有限公司 | 一种牛肉干嫩化工艺 |
| CN107173703A (zh) * | 2017-06-19 | 2017-09-19 | 道真自治县利达循环生态良种肉牛养殖有限公司 | 一种蜜汁黑椒牛肉干及其制作方法 |
Non-Patent Citations (2)
| Title |
|---|
| 张美玲,肖蓉,杨涛,彭伟国: "半干型嫩化五香牛肉干的研制", 食品工业科技 * |
| 黄业传;李洪军;李凤;: "菠萝汁对牛肉的嫩化效果研究", 食品科学 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040335A (zh) * | 2021-03-15 | 2021-06-29 | 蚌埠学院 | 一种木瓜蛋白酶处理的微波烘烤牛肉干及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105495476A (zh) | 美味萝卜干的腌制方法 | |
| KR101121738B1 (ko) | 김치의 제조 방법 | |
| KR101105988B1 (ko) | 무화과를 이용한 물김치의 제조방법 | |
| CN101999701A (zh) | 一种海鲜果冻及其制备方法 | |
| CN103461966B (zh) | 一种酱香杏鲍菇 | |
| CN105613925A (zh) | 桂花味泡梨及其制备方法 | |
| CN109744490A (zh) | 一种百味鸡及其制备工艺 | |
| KR101219777B1 (ko) | 오리양념갈비 조성물 | |
| CN101965983A (zh) | 一种茶点牛肉片的加工方法 | |
| KR101802181B1 (ko) | 미꾸라지 튀김이 들어있는 쌈의 제조방법 | |
| CN106722537A (zh) | 一种莴笋开胃小菜 | |
| CN111000157A (zh) | 一种菠萝蛋白酶腌制的烘烤牛肉干及其制备方法 | |
| CN104472837A (zh) | 一种糖渍莴笋保健脯的制作方法 | |
| KR101003563B1 (ko) | 홍삼김치의 제조방법 | |
| CN112314881A (zh) | 一种熟食牛蛙及其制备方法 | |
| KR101301813B1 (ko) | 초절임 샐러드 제조방법 | |
| KR101728693B1 (ko) | 초계탕 육수의 제조방법 및 이를 사용한 초계탕의 제조방법 | |
| KR20210069386A (ko) | 조개 칼국수용 육수 제조 방법 | |
| KR102703313B1 (ko) | 게장 간장소스 및 그의 제조방법 | |
| KR102355097B1 (ko) | 명태순대 및 그의 제조방법 | |
| KR102141507B1 (ko) | 마라 육포의 제조방법 | |
| KR20120026205A (ko) | 김치양념의 제조방법과 이에 의하여 제조된 김치양념, 및 이를 이용한 김치의 제조방법 | |
| KR20080018618A (ko) | 소고기 김치 제조방법 | |
| KR20230136994A (ko) | 물회 육수 및 그 제조방법 | |
| CN105212081A (zh) | 一种南瓜牛肉香肠及其加工方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200414 |