CN111034941A - 一种牛肉预处理方法 - Google Patents
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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
-
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L13/40—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
- 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
本发明涉及食材加工技术领域,具体是公开了一种牛肉预处理方法,选购新鲜的牛肉,用清水冲洗干净后,将其切成块状,并在其表面切花刀;取一铁锅,向锅内加入足量的清水,加热煮沸后将S1处理后的牛肉全部加入锅中,继续加热5‑10min,撇去上层血沫,再继续加热2‑3min,取出自然冷却至常;另取一铁锅,将S2处理后的牛肉全部加入锅中,再向锅内加入腌制料包,再加入足量的清水,使其没过牛肉,再加入少量的食盐和白砂糖,大火加热煮沸后,转为小火加热40‑50min;将S3处理后的牛肉取出,自然晾干后低温烘烤控干水分,真空包装。本发明克服了现有技术的不足,使用天然植物对牛肉进行处理,延长牛肉的保质期,同时还能提高牛肉的口感,更加绿色安全。
Description
技术领域
本发明涉及食材加工技术领域,具体属于一种牛肉预处理方法。
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,所以味道鲜美,受人喜爱,享有“肉中骄子”的美称。牛肉味甘、性平、入脾、健胃。中医认为:牛肉有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功效。筋骨酸软含有丰富的肌氨酸、维生素B6、维生素B12、丙氨酸、肉毒碱、蛋白质、亚油酸、锌、镁、钾、铁、钙等营养成份,这些营养成份,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。牛肉含有丰富的蛋白质,氨基酸组成比猪肉更接近人体需要,能提高机体抗病能力,对生长发育及手术后、病后调养的人在补充失血和修复组织等方面特别适宜。
传统的牛肉预处理仅为对新鲜牛肉仅经过简单的水煮去浮沫等预处理,为了延长牛肉的保质期,保持牛肉的新鲜度,生产商常常会在牛肉预处理时添加防腐剂,这些防腐剂会降低牛肉的口感,甚至对食品安全造成影响。
发明内容
本发明的目的是提供了一种牛肉预处理方法,克服了现有技术的不足,使用天然植物对牛肉进行处理,延长牛肉的保质期,同时还能提高牛肉的口感,更加绿色安全。
为解决上述问题,本发明所采取的技术方案如下:
一种牛肉预处理方法,包括以下工艺步骤:
S1:选购新鲜的牛肉,用清水冲洗干净后,将其切成块状,并在其表面切花刀;
S2:取一铁锅,向锅内加入足量的清水,加热煮沸后将S1处理后的牛肉全部加入锅中,继续加热5-10min,撇去上层血沫,再继续加热2-3min,取出自然冷却至常温;
S3:另取一铁锅,将S2处理后的牛肉全部加入锅中,再向锅内加入腌制料包,再加入足量的清水,使其没过牛肉,再加入少量的食盐和白砂糖,大火加热煮沸后,转为小火加热40-50min;
所述的腌制料包由以下原料配制而成:花椒2-5份、八角1-4份、党参3-6份、桂皮4-8份、绿茶粉6-10份、金虎尾1-6份、大蒜5-8份、干橙皮6-18份和生姜3-9份,其制备方法为:按照上述比例称取原料,混合装入消毒后的纱布袋中即可;
S4:将S3处理后的牛肉取出,自然晾干后低温烘烤控干水分,真空包装。
进一步,S1中将牛肉切成500g的大块,其花刀的深度为1-2cm。
进一步,S3中按每千克牛肉加入腌制料包300g,食盐5g,白砂糖10g的比例添加。
进一步,S4中低温烘烤的温度为70-80℃,烘烤时间为1-2h。
进一步,预处理后的牛肉在常温条件下保质期为20-28天,在低温冷冻条件下保质期为12-18个月。
本发明与现有技术相比较,本发明的实施效果如下:
本发明所述一种牛肉预处理方法,使用天然植物制作腌制料包,延长牛肉的保质期的同时还可以提升牛肉的口感,保证牛肉的味道鲜美,绿色安全;采用真空包装,避免细菌与牛肉接触,延长保质期。
具体实施方式
下面结合实施例对本发明作进一步的描述,但本发明不仅限于这些实例,在为脱离本发明宗旨的前提下,所为任何改进均落在本发明的保护范围之内。
实施例1
本发明提供了一种牛肉预处理方法,其包括以下工艺步骤:
S1:选购新鲜的牛肉,用清水冲洗干净后,将牛肉切成500g的大块,并在其表面切花刀,其花刀的深度为1-2cm;
S2:取一铁锅,向锅内加入足量的清水,加热煮沸后将S1处理后的牛肉全部加入锅中,继续加热5-10min,撇去上层血沫,再继续加热2-3min,取出自然冷却至常温;
S3:另取一铁锅,将S2处理后的牛肉全部加入锅中,再向锅内加入腌制料包,再加入足量的清水,使其没过牛肉,再加入少量的食盐和白砂糖,按每千克牛肉加入腌制料包300g,食盐5g,白砂糖10g的比例添加,大火加热煮沸后,转为小火加热40-50min;
所述的腌制料包由以下原料配制而成:花椒2份、八角1份、党参3份、桂皮4份、绿茶粉6份、金虎尾1份、大蒜5份、干橙皮6份和生姜3份,其制备方法为:按照上述比例称取原料,混合装入消毒后的纱布袋中即可;
S4:将S3处理后的牛肉取出,自然晾干后低温烘烤控干水分,低温烘烤的温度为70-80℃,烘烤时间为1-2h,真空包装。
预处理后的牛肉在常温条件下保质期为20-28天,在低温冷冻条件下保质期为12-18个月。
实施例2
本发明提供了一种牛肉预处理方法,其包括以下工艺步骤:
S1:选购新鲜的牛肉,用清水冲洗干净后,将牛肉切成500g的大块,并在其表面切花刀,其花刀的深度为1-2cm;
S2:取一铁锅,向锅内加入足量的清水,加热煮沸后将S1处理后的牛肉全部加入锅中,继续加热5-10min,撇去上层血沫,再继续加热2-3min,取出自然冷却至常温;
S3:另取一铁锅,将S2处理后的牛肉全部加入锅中,再向锅内加入腌制料包,再加入足量的清水,使其没过牛肉,再加入少量的食盐和白砂糖,按每千克牛肉加入腌制料包300g,食盐5g,白砂糖10g的比例添加,大火加热煮沸后,转为小火加热40-50min;
所述的腌制料包由以下原料配制而成:花椒3.5份、八角2.5份、党参4.5份、桂皮6份、绿茶粉8份、金虎尾3.5份、大蒜6.5份、干橙皮12份和生姜6份,其制备方法为:按照上述比例称取原料,混合装入消毒后的纱布袋中即可;
S4:将S3处理后的牛肉取出,自然晾干后低温烘烤控干水分,低温烘烤的温度为70-80℃,烘烤时间为1-2h,真空包装。
预处理后的牛肉在常温条件下保质期为20-28天,在低温冷冻条件下保质期为12-18个月。
实施例3
本发明提供了一种牛肉预处理方法,其包括以下工艺步骤:
S1:选购新鲜的牛肉,用清水冲洗干净后,将牛肉切成500g的大块,并在其表面切花刀,其花刀的深度为1-2cm;
S2:取一铁锅,向锅内加入足量的清水,加热煮沸后将S1处理后的牛肉全部加入锅中,继续加热5-10min,撇去上层血沫,再继续加热2-3min,取出自然冷却至常温;
S3:另取一铁锅,将S2处理后的牛肉全部加入锅中,再向锅内加入腌制料包,再加入足量的清水,使其没过牛肉,再加入少量的食盐和白砂糖,按每千克牛肉加入腌制料包300g,食盐5g,白砂糖10g的比例添加,大火加热煮沸后,转为小火加热40-50min;
所述的腌制料包由以下原料配制而成:花椒5份、八角4份、党参6份、桂皮8份、绿茶粉10份、金虎尾6份、大蒜8份、干橙皮18份和生姜9份,其制备方法为:按照上述比例称取原料,混合装入消毒后的纱布袋中即可;
S4:将S3处理后的牛肉取出,自然晾干后低温烘烤控干水分,低温烘烤的温度为70-80℃,烘烤时间为1-2h,真空包装。
预处理后的牛肉在常温条件下保质期为20-28天,在低温冷冻条件下保质期为12-18个月。
对比例1
与实施例3的工艺步骤和原料相同,唯有区别的是不添加腌制料包。
对比例2
在对比例1的基础上,在真空包装内添加食品防腐剂。
分别对实施例1-3和对比例1-2生产的牛肉进行检测其保质期,同时邀请100名志愿者分别进行品尝,对牛肉的口感、色泽、肉质细嫩进行评价,具体结果如表1所示:
根据表1的结果显示,本发明提供的牛肉预处理方法可以有效的延长牛肉的保质期,同时提升牛肉的口感,不添加化学防腐剂,绿色安全。
以上内容仅仅是对本发明构思所作的举例和说明,所属本技术领域的技术人员对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代,只要不偏离发明的构思或者超越本权利要求书所定义的范围,均应属于本发明的保护范围。
Claims (5)
1.一种牛肉预处理方法,其特征在于:包括以下工艺步骤:
S1:选购新鲜的牛肉,用清水冲洗干净后,将其切成块状,并在其表面切花刀;
S2:取一铁锅,向锅内加入足量的清水,加热煮沸后将S1处理后的牛肉全部加入锅中,继续加热5-10min,撇去上层血沫,再继续加热2-3min,取出自然冷却至常温;
S3:另取一铁锅,将S2处理后的牛肉全部加入锅中,再向锅内加入腌制料包,再加入足量的清水,使其没过牛肉,再加入少量的食盐和白砂糖,大火加热煮沸后,转为小火加热40-50min;
所述的腌制料包由以下原料配制而成:花椒2-5份、八角1-4份、党参3-6份、桂皮4-8份、绿茶粉6-10份、金虎尾1-6份、大蒜5-8份、干橙皮6-18份和生姜3-9份,其制备方法为:按照上述比例称取原料,混合装入消毒后的纱布袋中即可;
S4:将S3处理后的牛肉取出,自然晾干后低温烘烤控干水分,真空包装。
2.根据权利要求1所述的一种牛肉预处理方法,其特征在于:S1中将牛肉切成500g的大块,其花刀的深度为1-2cm。
3.根据权利要求1所述的一种牛肉预处理方法,其特征在于:S3中按每千克牛肉加入腌制料包300g,食盐5g,白砂糖10g的比例添加。
4.根据权利要求1所述的一种牛肉预处理方法,其特征在于:S4中低温烘烤的温度为70-80℃,烘烤时间为1-2h。
5.根据权利要求1所述的一种牛肉预处理方法,其特征在于:预处理后的牛肉在常温条件下保质期为20-28天,在低温冷冻条件下保质期为12-18个月。
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