CN111034925A - 一种低钠低温酱牛肉的生产方法 - Google Patents
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Abstract
本发明公开了一种低钠低温酱牛肉的生产方法,包括以下步骤:原料的选择和处理、滚揉腌制、预煮、白卤、糟制、真空包装。与现有技术相比,本发明提供的低钠低温酱牛肉的生产方法,以新鲜牛肉为原料,并在卤汤中加入中草药,利用低钠腌制、低温熟制、间歇滚揉等技术,使得到的酱牛肉钠含量低、风味独特、软硬适中、品质优良、出品率高。
Description
技术领域
本发明涉及酱牛肉制作技术领域,更具体的说是涉及一种低钠低温酱牛肉的生产方法。
背景技术
牛肉的氨基酸组成与人体所需的氨基酸接近,成为人类代谢过程中高质量膳食蛋白质的主要来源;牛肉的热量较低,并且富含人体所必需的微量元素和维生素等,因此深受人们喜爱。由新鲜牛肉制作而成的酱牛肉在中国具有悠久的历史,因其风味独特、造型别致,备受人们青睐。传统酱牛肉的工艺是:大火在老汤内煮30分钟,然后焖制2小时,最后在桶车内泡制5小时。
这种工艺制作而成的酱牛肉,内外的口感不统一,料味也不相同,往往是外部口味较重,里面口味较淡,肉质发干,还有一定的腥味,严重影响了牛肉的特殊味感。此外,为了保证色泽和风味,酱牛内在制作过程中会添加大量的钠盐,而钠盐的过量使用往往会诱发高血压、心血管疾病,严重影响了人体健康。
因此,如何提供一种低钠、绿色健康、品质优良的酱牛肉的生产方法是本领域技术人员亟需解决的问题。
发明内容
有鉴于此,本发明提供了一种低钠低温酱牛肉的生产方法,以新鲜牛肉为原料,利用低钠腌制、低温熟制、间歇滚揉等技术,并在卤汤中加入中草药,使得到的酱牛肉风味独特、软硬适中、营养保健、品质优良、出品率高。
为了实现上述目的,本发明采用如下技术方案:
一种低钠低温酱牛肉的生产方法,包括以下步骤:
S1、原料的选择和处理:选择新鲜牛肉,除去软骨、淋巴、淤血,清洗去污,沥干水分,在牛肉表面戳若干细孔,并用刀背敲打揉捏,分切成块;
S2、滚揉腌制:将腌制液与经过S1步骤处理后的牛肉混合均匀进行腌制,采用间歇滚揉法对牛肉进行滚揉腌制;
S3、预煮:将经过步骤S2滚揉腌制后的牛肉放在沸水中,并保持沸腾10-15min;
S4、白卤:在新鲜配制的卤水中,加入经过步骤S3预煮后的牛肉,在75-85℃焖煮110-130min,出锅后自然冷却至15℃以下;
S5、糟制:在新鲜配制的糟卤中,加入经过步骤S4白卤后的牛肉,浸没糟制60-80min;
S6、真空包装:将经过步骤S5糟制后的牛肉,捞出沥干水分,冷却至4℃,进行真空袋分装抽真空,即得到低钠低温酱牛肉。
优选的,步骤S2中所述腌制液按牛肉的质量百分含量计其组分如下:低钠复合盐2.0-2.2%、小苏打0.1-0.3%、白糖1.4-1.6%、玉米淀粉0.8-1.2%、葱姜汁0.2-0.5%、冰水14-16%。
优选的,所述低钠复合盐为氯化钠、氯化钾、氯化钙的混合物,所述混合物中氯化钠、氯化钾、氯化钙的质量比为(4-5)∶(3-4)∶(0.5-1)。
采用上述技术方案,用氯化钾、氯化钙代替一部分氯化钠,其中氯化钠在酱牛肉加工处理中具有调味的作用,氯化钾代替氯化钠并没有出现功能性损失,但过多的氯化钾会影响到酱牛肉的口感及风味,只能部分取代;氯化钙的添加,由于钙离子的作用能够加速牛肉内部纤维的断裂,使牛肉的口感更嫩,并起到加速腌制的作用。
优选的,步骤S2中所述间歇滚揉法为滚揉30-60min,暂停10min,总滚揉时间为5-6h,滚揉速度为10-15r/min,滚揉温度为3-5℃。
采用上述技术方案,使用间歇滚揉腌制的方法,能够破坏肌肉组织原有的结构,使其变得松弛,便于腌料的渗透和扩散;能促进可溶性蛋白的浸提,增强酱牛肉的保水性,提高酱牛肉的嫩度。
优选的,步骤S4中所述卤水与牛肉的质量比为(1.5-2)∶1.0。
优选的,步骤S4中所述卤水按重量份计其组分如下:水100份、食盐1.5-2份、白糖1.2-1.5份、豆蔻0.5-0.7份、白芷0.4-0.6份、甘草0.8-1.2份、葱0.8-1.2份、砂仁0.2-0.4份、姜0.4-0.6份、八角0.1-0.2份、桂皮0.1-0.2份、花椒0.3-0.4份、月桂叶0.1-0.2份、丁香0.03-0.04份、鸡骨架10-15份。
优选的,步骤S4中所述卤水由以下方法制备而成:按重量份取豆蔻、白芷、甘草、葱、砂仁、姜、八角、桂皮、花椒、月桂叶、丁香,将上述香料提前用清水浸泡30min,再包起来,与鸡骨架入锅加水熬制2-3h,捞出鸡骨架,滤去沉渣及浮沫,再加入食盐、白糖,搅拌均匀后,即得卤水。
采用上述技术方案,使用豆蔻不仅能够去除牛肉的腥味,并且具有增香的作用;使用白芷除去牛肉的膻腥味,以增加原料回甜香味。此外,香料中含有的异味和苦涩味,需要用清水浸泡一下,以便去除异味。
优选的,步骤S2中腌制采用注射腌制法。具体地是,用盐水注射机将注射料水注射到牛肉中,注射量为牛肉块质量的18-25%。
优选的,步骤S5中所述糟卤是指白卤澄清汤与香糟卤、黄酒、曲酒的混合液。
优选的,步骤S6在冷却间操作。
经由上述的技术方案可知,与现有技术相比,本发明提供了一种低钠低温酱牛肉的生产方法,具有以下技术效果:
(1)该低钠低温酱牛肉的生产方法,通过氯化钾、氯化钙的复配使用,降低酱牛肉加工中氯化钠使用量,从而生产出来的酱牛肉钠含量低,能够有效降低高血压、心血管疾病的发病率,与传统酱牛肉相比,更有利于人的身体健康。
(2)该低钠低温酱牛肉的生产方法,采用75-85℃的低温加工工艺,能够显著提高产品的嫩度;采用间歇滚揉技术,能够破坏肌肉组织原有的结构,使其变得松弛,便于腌料的渗透和扩散,能促进可溶性蛋白的浸提,增强牛肉的保水性,提高酱牛肉的嫩度。
(3)本发明提供的低钠低温酱牛肉的生产方法,以新鲜牛肉为原料,采用低钠腌制、低温熟制、间歇滚揉等技术,并在卤汤中加入中草药,使得到的酱牛肉风味独特、软硬适中、营养保健、品质优良、出品率高。
具体实施方式
下面将对本发明实施例的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
本实施例提供了一种低钠低温酱牛肉的生产方法,包括以下步骤:
S1、原料的选择和处理:选择新鲜牛肉,除去软骨、淋巴、淤血,清水去污,沥干水分,在牛肉表面戳若干细孔,并用刀背敲打揉捏,分切成块;
S2、滚揉腌制:
腌制液的配制:按牛肉的质量百分含量称取低钠复合盐2.0%、小苏打0.1%、白糖1.6%、玉米淀粉1.2%、葱姜汁0.5%、冰水14%,混合均匀,配制成腌制液,其中低钠复合盐中氯化钠、氯化钾、氯化钙的质量比为4∶4∶1;
将上述配制的腌制液与经过S1步骤处理后的牛肉混合均匀进行腌制,在滚揉速度为10r/min,滚揉温度为5℃的条件下,滚揉50min,暂停10min,总有效滚揉时间为5h;
S3、预煮:将经过步骤S2滚揉腌制后的牛肉放在沸水中,并保持沸腾10min;
S4、白卤:
卤水的配制:称取豆蔻0.5份、白芷0.4份、甘草0.8份、葱0.8份、砂仁0.2份、姜0.4份、八角0.2份、桂皮0.1份、花椒0.3份、月桂叶0.2份、丁香0.03份,将上述香料提前用清水浸泡30min,再包起来,与鸡骨架10份入锅加水100份熬制3h,捞出鸡骨架,滤去沉渣及浮沫,再加入食盐1.5份、白糖1.5份,搅拌均匀后,即得卤水。
在新鲜配制的卤水中,加入经过步骤S3预煮后的牛肉,卤水与牛肉的质量比为1.5∶1.0,在85℃焖煮110min,出锅后自然冷却至15℃以下;
S5、糟制:在新鲜配制的糟卤中,加入经过步骤S4白卤后的牛肉,浸没糟制60min;
S6、真空包装:将经过步骤S5糟制后的牛肉,捞出沥干水分,冷却至4℃,进行真空袋分装抽真空,即得到低钠低温酱牛肉。
实施例2
本实施例提供了一种低钠低温酱牛肉的生产方法,包括以下步骤:
S1、原料的选择和处理:选择新鲜牛肉,除去软骨、淋巴、淤血,清水去污,沥干水分,在牛肉表面戳若干细孔,并用刀背敲打揉捏,分切成块;
S2、滚揉腌制:
腌制液的配制:按牛肉的质量百分含量称取低钠复合盐2.2%、小苏打0.3%、白糖1.6%、玉米淀粉0.8%、葱姜汁0.2%、冰水16%,混合均匀,配制成腌制液,其中低钠复合盐中氯化钠、氯化钾、氯化钙的质量比为5∶3∶1;
将上述配制的腌制液与经过S1步骤处理后的牛肉混合均匀进行腌制,在滚揉速度为15r/min,滚揉温度为3℃的条件下,滚揉30min,暂停10min,总滚揉时间为6h;
S3、预煮:将经过步骤S2滚揉腌制后的牛肉放在沸水中,并保持沸腾15min;
S4、白卤:
卤水的配制:称取豆蔻0.7份、白芷0.6份、甘草1.2份、葱1.2份、砂仁0.4份、姜0.6份、八角0.1份、桂皮0.2份、花椒0.4份、月桂叶0.1份、丁香0.04份,将上述香料提前用清水浸泡30min,再包起来,与鸡骨架15份入锅加水100份熬制2h,捞出鸡骨架,滤去沉渣及浮沫,再加入食盐2份、白糖1.2份,搅拌均匀后,即得卤水。
在新鲜配制的卤水中,加入经过步骤S3预煮后的牛肉,卤水与牛肉的质量比为2∶1.0,在75℃焖煮130min,出锅后自然冷却至15℃以下;
S5、糟制:在新鲜配制的糟卤中,加入经过步骤S4白卤后的牛肉,浸没糟制80min;
S6、真空包装:将经过步骤S5糟制后的牛肉,捞出沥干水分,冷却至4℃,进行真空袋分装抽真空,即得到低钠低温酱牛肉。
实施例3
本实施例提供了一种低钠低温酱牛肉的生产方法,包括以下步骤:
S1、原料的选择和处理:选择新鲜牛肉,除去软骨、淋巴、淤血,清水去污,沥干水分,在牛肉表面戳若干细孔,并用刀背敲打揉捏,分切成块;
S2、滚揉腌制:
腌制液的配制:按牛肉的质量百分含量称取低钠复合盐2.1%、小苏打0.2%、白糖1.5%、玉米淀粉1.0%、葱姜汁0.4%、冰水15%,混合均匀,配制成腌制液,其中低钠复合盐中氯化钠、氯化钾、氯化钙的质量比为4∶4∶0.5;
将上述配制的腌制液与经过S1步骤处理后的牛肉混合均匀进行腌制,在滚揉速度为10r/min,滚揉温度为4℃的条件下,滚揉60min,暂停10min,总滚揉时间为5.5h;
S3、预煮:将经过步骤S2滚揉腌制后的牛肉放在沸水中,并保持沸腾13min;
S4、白卤:
卤水的配制:称取豆蔻0.6份、白芷0.5份、甘草1.0份、葱1.0份、砂仁0.3份、姜0.5份、八角0.1份、桂皮0.2份、花椒0.3份、月桂叶0.1份、丁香0.03份,将上述香料提前用清水浸泡30min,再包起来,与鸡骨架13份入锅加水100份熬制2h,捞出鸡骨架,滤去沉渣及浮沫,再加入食盐1.8份、白糖1.4份,搅拌均匀后,即得卤水。
在新鲜配制的卤水中,加入经过步骤S3预煮后的牛肉,卤水与牛肉的质量比为1.8∶1.0,在80℃焖煮120min,出锅后自然冷却至15℃以下;
S5、糟制:在新鲜配制的糟卤中,加入经过步骤S4白卤后的牛肉,浸没糟制70min;
S6、真空包装:将经过步骤S5糟制后的牛肉,捞出沥干水分,冷却至4℃,进行真空袋分装抽真空,即得到低钠低温酱牛肉。
对比例1
本对比例提供一种传统酱牛肉的生产方法:大火在老汤内煮30分钟,然后焖制2小时,最后在桶车内泡制5小时。
为了更好地说明本发明的技术效果,选取20位不同年龄段的体验者,对实施例1-3得到的低钠低温酱牛肉进行质感的感官评价试验,以传统方法制备的酱牛肉作对比例1,以10分为满分,结果如表1所示:
由上表数据可知,与传统酱牛肉相比,本发明制备得到的低钠低温酱牛肉色泽优异、口感好,并且风味独特,通过采用间歇滚揉法滚揉腌制牛肉,使得到的酱牛肉嫩度高,弹性好,并且耐咀嚼。
本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。对于实施例公开的装置而言,由于其与实施例公开的方法相对应,所以描述的比较简单,相关之处参见方法部分说明即可。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (8)
1.一种低钠低温酱牛肉的生产方法,其特征在于,包括以下步骤:
S1、原料的选择和处理:选择新鲜牛肉,除去软骨、淋巴、淤血,清洗去污,沥干水分,在牛肉表面戳若干细孔,并用刀背敲打揉捏,分切成块;
S2、滚揉腌制:将腌制液与经过S1步骤处理后的牛肉混合均匀进行腌制,采用间歇滚揉法对牛肉进行滚揉腌制;
S3、预煮:将经过步骤S2滚揉腌制后的牛肉放在沸水中,并保持沸腾10-15min;
S4、白卤:在新鲜配制的卤水中,加入经过步骤S3预煮后的牛肉,在75-85℃焖煮110-130min,出锅后自然冷却至15℃以下;
S5、糟制:在新鲜配制的糟卤中,加入经过步骤S4白卤后的牛肉,浸没糟制60-80min;
S6、真空包装:将经过步骤S5糟制后的牛肉,捞出沥干水分,冷却至4℃,进行真空袋分装抽真空,即得到低钠低温酱牛肉。
2.根据权利要求1所述的一种低钠低温酱牛肉的生产方法,其特征在于,步骤S2中所述腌制液按牛肉的质量百分含量计其组分如下:低钠复合盐2.0-2.2%、小苏打0.1-0.3%、白糖1.4-1.6%、玉米淀粉0.8-1.2%、葱姜汁0.2-0.5%、冰水14-16%。
3.根据权利要求2所述的一种低钠低温酱牛肉的生产方法,其特征在于,所述低钠复合盐为氯化钠、氯化钾、氯化钙的混合物,所述混合物中氯化钠、氯化钾、氯化钙的质量比为(4-50)∶(3-4)∶(0.5-1)。
4.根据权利要求1所述的一种低钠低温酱牛肉的生产方法,其特征在于,步骤S2中所述间歇滚揉法为滚揉30-60min,暂停10min,总滚揉时间为5-6h,滚揉速度为10-15r/min,滚揉温度为3-5℃。
5.根据权利要求1所述的一种低钠低温酱牛肉的生产方法,其特征在于:步骤S4中所述卤水与牛肉的质量比为(1.5-2)∶1.0。
6.根据权利要求1所述的一种低钠低温酱牛肉的生产方法,其特征在于,步骤S4中所述卤水按重量份计其组分如下:水100份、食盐1.5-2份、白糖1.2-1.5份、豆蔻0.5-0.7份、白芷0.4-0.6份、甘草0.8-1.2份、葱0.8-1.2份、砂仁0.2-0.4份、姜0.4-0.6份、八角0.1-0.2份、桂皮0.1-0.2份、花椒0.3-0.4份、月桂叶0.1-0.2份、丁香0.03-0.04份、鸡骨架10-15份。
7.根据权利要求6所述的一种低钠低温酱牛肉的生产方法,其特征在于,步骤S4中所述卤水由以下方法制备而成:按重量份取豆蔻、白芷、甘草、葱、砂仁、姜、八角、桂皮、花椒、月桂叶、丁香,将上述香料提前用清水浸泡30min,再包起来,与鸡骨架入锅加水熬制2-3h,捞出鸡骨架,滤去沉渣及浮沫,再加入食盐、白糖,搅拌均匀后,即得卤水。
8.根据权利要求1所述的一种低钠低温酱牛肉的生产方法,其特征在于,步骤S2中腌制采用注射腌制法。
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CN111145240A (zh) * | 2019-11-18 | 2020-05-12 | 西宁市动物疫病预防控制中心(挂西宁市畜牧兽医站牌子) | 一种基于3d相机的活体西门塔尔牛体尺在线测量方法 |
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CN111145240A (zh) * | 2019-11-18 | 2020-05-12 | 西宁市动物疫病预防控制中心(挂西宁市畜牧兽医站牌子) | 一种基于3d相机的活体西门塔尔牛体尺在线测量方法 |
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