CN111109532A - 清真排骨及其制备方法 - Google Patents
清真排骨及其制备方法 Download PDFInfo
- Publication number
- CN111109532A CN111109532A CN201911271010.8A CN201911271010A CN111109532A CN 111109532 A CN111109532 A CN 111109532A CN 201911271010 A CN201911271010 A CN 201911271010A CN 111109532 A CN111109532 A CN 111109532A
- Authority
- CN
- China
- Prior art keywords
- spareribs
- minutes
- cooling
- temperature
- setting
- 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
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 27
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 21
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 14
- 239000006002 Pepper Substances 0.000 claims abstract description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 14
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 239000004576 sand Substances 0.000 claims abstract description 13
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 10
- 235000004348 Perilla frutescens Nutrition 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 238000001816 cooling Methods 0.000 claims description 25
- 241000722363 Piper Species 0.000 claims description 13
- 210000000988 bone and bone Anatomy 0.000 claims description 12
- 238000005057 refrigeration Methods 0.000 claims description 10
- 239000003205 fragrance Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 235000015278 beef Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 230000003111 delayed effect Effects 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000012946 outsourcing Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 235000015223 cooked beef Nutrition 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 12
- 239000003755 preservative agent Substances 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 241000287828 Gallus gallus Species 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 abstract description 6
- 230000002335 preservative effect Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000012536 packaging technology Methods 0.000 abstract description 4
- 244000203593 Piper nigrum Species 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 9
- 239000000047 product Substances 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 4
- 150000001413 amino acids Chemical group 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000012414 sterilization procedure Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000017423 tissue regeneration 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种清真排骨及其制作方法,属于食品加工技术领域,具体包括以下原料的重量百分比组成:牛排骨90‑110%、姜3‑5%、蒜1‑3%、沙仁0.5‑1%、花椒0.1‑0.5%、盐1‑2%、油6‑10%、白酒0.1‑0.3%。本发明的清真排骨具有美味、营养、健康、安全无防腐剂等特点,另外本发明的清真牛排不添加鸡精和味精,满足现代人对快捷、营养、美味、健康的餐桌需求;并且在生产工艺上本发明通过真空密封包装技术和高温高压灭菌技术的准确设定,使得产品在不需要添加任何防腐剂的情况下,达到延长保质期的效果。
Description
技术领域
本发明涉及食品加工技术领域,具体地说是涉及一种清真排骨及其制备方 法。
背景技术
随着人们生活节奏的不断加快,对“半成品”的方便食品的需求随之不断 扩大。其中,牛排骨以其含有高蛋白质和低脂肪,尤其是氨基酸的组成接近于 人体需要,营养丰富,味道鲜美,且兼有补中益气、健脾养胃、强筋健骨、化 痰息风、止渴止涎的功效而广受人们喜爱。
牛排骨中的牛肉含有丰富的蛋白质,氨基酸,其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 统的牛排骨制作过程中,为了增加其鲜味,往往会添加鸡精和味精,但是某些 人不能或不喜欢使用含味精、鸡精的食品,使得牛排骨的食用受限;另外,为 了延长其保质期,往往在食品中添加防腐剂等手段延长产品保质期,这两种方 式,在卫生和健康安全方面存在弊端。因此能够提供给消费者更多种营养、口 感、健康、安全无防腐剂、方便兼具的清真排骨食品,是中国清真企业的艰巨 任务。
发明内容
本发明要解决的技术问题是提供一种不添加防腐剂、味精和鸡精,既美味 营养又健康的清真排骨。
为了解决上述技术问题,本发明的技术方案为:一种清真排骨,包括以下 原料的重量百分比组成:牛排骨90-110%、姜3-5%、蒜1-3%、沙仁0.5-1%、花 椒0.1-0.5%、盐1-2%、油6-10%、白酒0.1-0.3%。
优选地,包括以下原料的重量百分比组成:牛排骨100%、姜4.5%、蒜2.2%、 沙仁0.5%、花椒0.3%、盐1.5%、油8%、白酒0.2%。
优选地,所述牛排骨为熟牛排骨。
本发明还公开了上述清真排骨的制作方法,该方法包括如下步骤:
(1)新鲜牛排骨放入冷库-4℃进行排酸72小时;
(2)由冷库取出用锯骨机进行初加工,切割成4cmx4cm小块备用;
(3)温度设定160℃将小块排骨在煮锅中煮沸去沫,时间30分钟,出锅冷 却待用,冷却时间30分钟;
(4)温度设定260℃,炒锅内放植物油热至七成,放姜、蒜、沙仁、花椒 炒香,放入排骨,炒至6成熟,出锅冷却,冷却时间30分钟;
(5)加白酒翻炒10分钟,加盐再翻炒20分钟后出锅冷却,冷却时间30 分钟;
(6)进入真空包装间,压力设定0.6mpa,抽真空时间设定58秒,加热时 间48秒,延时封口时间28秒;
(7)进入灭菌釜进行高温高压灭菌;温度121摄氏度,压力1.8mpa,时间 15分钟;
(8)出灭菌间,进入外包车间,包装打码入库。
优选地,所述冷却为鼓风冷却,通过鼓风冷却能够快速将牛排骨冷却。
与现有技术相比,本发明的有益效果是:
1、本发明的清真牛排中不添加味精和鸡精,满足更多人的需求,制作出来 的清真排骨具有美味、营养、健康的特点,满足现代人对快捷、营养、美味、健 康的餐桌需求;本发明在牛肉制品中不添任何加防腐剂,牛肉制品既安全又卫 生,创新了牛肉食品产品品类;本发明通过真空密封包装技术和高温高压灭菌 技术的准确设定,使得产品在不需要添加任何防腐剂的情况下,达到延长保质 期的效果。
2、本发明在加工工艺上利用真空密封包装技术,将包装容器内的空气全部 抽出密封,维持袋内处于高度减压状态,空气稀少相当于低氧效果,隔离外部空 气,以达到肉质新鲜、无病腐发生的目的。真空包装是保护产品不受环境污染与 延长食物等保存期限的包装,能提高产品的价值和品质;
3、本发明在加工工艺上利用全自动高温高压灭菌等技术:在密闭的水浴式 灭菌锅内,保持热水全部覆盖食品包装,压力不断上升,使水的沸点不断提高, 从而锅内温度也随之增加。在1.8MPa的压力下,锅内温度达121℃。恒温15 分钟,杀灭大部分细菌,让部分耐高温的细菌及芽孢进入休眠状态(一般休眠期 12个月),从而将食品保质期延长至12个月。
具体实施方式
下面是对本发明的具体实施方式作进一步说明。在此需要说明的是,对于 这些实施方式的说明用于帮助理解本发明,但并不构成对本发明的限定。此外, 下面所描述的本发明各个实施方式中所涉及的技术特征只要彼此之间未构成冲 突就可以相互组合。
实施例1
一种清真排骨,包括以下原料的重量百分比组成:熟牛排骨90%、姜3%、 蒜1%、沙仁0.5%、花椒0.1%、盐1%、油6%、白酒0.1%。
该清真排骨的制作方法,包括如下步骤:
(1)新鲜牛排骨放入冷库-4℃进行排酸72小时;
(2)由冷库取出用锯骨机进行初加工,切割成4cmx4cm小块备用;
(3)温度设定160℃将小块排骨在煮锅中煮沸去沫,时间30分钟,出锅鼓 风冷却待用,冷却时间30分钟;
(4)温度设定260℃,炒锅内放植物油热至七成,放姜、蒜、沙仁、花椒 炒香,放入排骨,炒至6成熟,出锅鼓风冷却,冷却时间30分钟;
(5)加白酒翻炒10分钟,加盐再翻炒20分钟后出锅鼓风冷却,冷却时间 30分钟;
(6)进入真空包装间,压力设定0.6mpa,抽真空时间设定58秒,加热时 间48秒,延时封口时间28秒;
(7)进入灭菌釜进行高温高压灭菌;温度121摄氏度,压力1.8mpa,时间 15分钟;
(8)出灭菌间,进入外包车间,包装打码入库。
实施例2
一种清真排骨,包括以下原料的重量百分比组成:牛排骨100%、姜4.5%、 蒜2.2%、沙仁0.5%、花椒0.3%、盐1.5%、油8%、白酒0.2%。
该清真排骨的制作方法,包括如下步骤:
(1)新鲜牛排骨放入冷库-4℃进行排酸72小时;
(2)由冷库取出用锯骨机进行初加工,切割成4cmx4cm小块备用;
(3)温度设定160℃将小块排骨在煮锅中煮沸去沫,时间30分钟,出锅冷 却待用,冷却时间30分钟;
(4)温度设定260℃,炒锅内放植物油热至七成,放姜、蒜、沙仁、花椒 炒香,放入排骨,炒至6成熟,出锅冷却,冷却时间30分钟;
(5)加白酒翻炒10分钟,加盐再翻炒20分钟后出锅冷却,冷却时间30 分钟;
(6)进入真空包装间,压力设定0.6mpa,抽真空时间设定58秒,加热时 间48秒,延时封口时间28秒;
(7)进入灭菌釜进行高温高压灭菌;温度121摄氏度,压力1.8mpa,时间 15分钟;
(8)出灭菌间,进入外包车间,包装打码入库。
实施例3
一种清真排骨,包括以下原料的重量百分比组成:牛排骨110%、姜5%、蒜 3%、沙仁1%、花椒0.5%、盐1-2%、油10%、白酒0.3%。
该清真排骨的制作方法,包括如下步骤:
(1)新鲜牛排骨放入冷库-4℃进行排酸72小时;
(2)由冷库取出用锯骨机进行初加工,切割成4cmx4cm小块备用;
(3)温度设定160℃将小块排骨在煮锅中煮沸去沫,时间30分钟,出锅鼓 风冷却待用,冷却时间30分钟;
(4)温度设定260℃,炒锅内放植物油热至七成,放姜、蒜、沙仁、花椒 炒香,放入排骨,炒至6成熟,出锅鼓风冷却,冷却时间30分钟;
(5)加白酒翻炒10分钟,加盐再翻炒20分钟后出锅鼓风冷却,冷却时间 30分钟;
(6)进入真空包装间,压力设定0.6mpa,抽真空时间设定58秒,加热时 间48秒,延时封口时间28秒;
(7)进入灭菌釜进行高温高压灭菌;温度121摄氏度,压力1.8mpa,时间 15分钟;本环节采用水浴式双锅并联灭菌锅,全自动灭菌,热水循环使用,方 便安全节能,灭菌程序如下:将产品放入B罐,导水进入A罐预热,待水温达到 杀菌温度后,系统自动导水进入B锅灭菌,釜内温度保持恒温121度,进入杀 菌阶段。杀菌结束后,杀菌热水自动回收至A罐储存备用,B锅自动导入凉水降 温至常温,打开锅门取出食品清洗吹干入库即可;
(8)出灭菌间,进入外包车间,包装打码入库。
实验例
为了验证本发明的清真排骨的口感,按各实施例1至3的方法进行制作清 真排骨。设置对照组1,其中对照组1中以添加辣椒、花椒、盐、味精、鸡精为 主,按照常规制作;随机抽取100人对本发明清真排骨尝试后的口感进行打分, 以满分10分计算,最后得出的清真排骨的口感(以打分评定)进行评定,结果 见表1
表1为本发明测评表
分数 | 香味 | |
实施例1 | 9.5 | 香味十足 |
实施例2 | 9.0 | 香味十足 |
实施例3 | 9.0 | 香味十足 |
对比例 | 7.5 | 味道较差 |
通过表1可见,本发明的平均分达到9分以上,可见本发明的口感非常之 好,香味十足。
另外,对作保质期实验发现,本发明清真排骨在常温下保质期达到12个月 左右,口味不变;对细菌进行检测,12个月内未见细菌数量超标以及品质变坏 的现象,说明本发明的真空密封包装技术和高温高压灭菌技术的准确设定,使 得产品在不需要添加任何防腐剂的情况下,达到延长保质期的效果。
以上结合附图对本发明的实施方式作了详细说明,但本发明不限于所描述 的实施方式。对于本领域的技术人员而言,在不脱离本发明原理和精神的情况 下,对这些实施方式进行多种变化、修改、替换和变型,仍落入本发明的保护 范围内。
Claims (5)
1.一种清真排骨,其特征在于,包括以下原料的重量百分比组成:牛排骨90-110%、姜3-5%、蒜1-3%、沙仁0.5-1%、花椒0.1-0.5%、盐1-2%、油6-10%、白酒0.1-0.3%。
2.根据权利要求1所述清真排骨,其特征在于,包括以下原料的重量百分比组成:牛排骨100%、姜4.5%、蒜2.2%、沙仁0.5%、花椒0.3%、盐1.5%、油8%、白酒0.2%。
3.根据权利要求1或2所述清真排骨,其特征在于,所述牛排骨为熟牛排骨。
4.一种权利要求1或2所述清真排骨的制作方法,其特征在于,该方法包括如下步骤:
(1)新鲜牛排骨放入冷库-4℃进行排酸72小时;
(2)由冷库取出用锯骨机进行初加工,切割成4cmx4cm小块备用;
(3)温度设定160℃将小块排骨在煮锅中煮沸去沫,时间30分钟,出锅冷却待用,冷却时间30分钟;
(4)温度设定260℃,炒锅内放植物油热至七成,放姜、蒜、沙仁、花椒炒香,放入排骨,炒至6成熟,出锅冷却,冷却时间30分钟;
(5)加白酒翻炒10分钟,加盐再翻炒20分钟后出锅冷却,冷却时间30分钟;
(6)进入真空包装间,压力设定0.6mpa,抽真空时间设定58秒,加热时间48秒,延时封口时间28秒;
(7)进入灭菌釜进行高温高压灭菌;温度121摄氏度,压力1.8mpa,时间15分钟;
(8)出灭菌间,进入外包车间,包装打码入库。
5.根据权利要求4所述清真排骨的制作方法,其特征在于,所述冷却为鼓风冷却。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911271010.8A CN111109532A (zh) | 2019-12-12 | 2019-12-12 | 清真排骨及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911271010.8A CN111109532A (zh) | 2019-12-12 | 2019-12-12 | 清真排骨及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111109532A true CN111109532A (zh) | 2020-05-08 |
Family
ID=70499540
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201911271010.8A Pending CN111109532A (zh) | 2019-12-12 | 2019-12-12 | 清真排骨及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111109532A (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102302174A (zh) * | 2011-07-05 | 2012-01-04 | 蚌埠市安娜食品有限公司 | 一种红烧牛月牙骨的制备方法 |
CN105876659A (zh) * | 2016-04-22 | 2016-08-24 | 百事美特食品宿迁有限公司 | 一种保健牛骨汤制备方法及应用该方法制得的保健牛骨汤 |
CN106562227A (zh) * | 2015-10-10 | 2017-04-19 | 内蒙古大牧场牧业(集团)有限责任公司 | 一种碗装骨汤牛羊肉的制作方法 |
-
2019
- 2019-12-12 CN CN201911271010.8A patent/CN111109532A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102302174A (zh) * | 2011-07-05 | 2012-01-04 | 蚌埠市安娜食品有限公司 | 一种红烧牛月牙骨的制备方法 |
CN106562227A (zh) * | 2015-10-10 | 2017-04-19 | 内蒙古大牧场牧业(集团)有限责任公司 | 一种碗装骨汤牛羊肉的制作方法 |
CN105876659A (zh) * | 2016-04-22 | 2016-08-24 | 百事美特食品宿迁有限公司 | 一种保健牛骨汤制备方法及应用该方法制得的保健牛骨汤 |
Non-Patent Citations (1)
Title |
---|
昕味集: ""牛排骨这么做,好吃软烂不腻口"", 《美食杰,HTTPS://BAIJIAHAO.BAIDU.COM/S?ID=1644913811473981202&WFR=SPIDER&FOR=PC》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102960753B (zh) | 一种腌制猪头肉的方法 | |
CN103844276B (zh) | 一种中式油炸无骨猪排的制作方法及产品 | |
CN102613589A (zh) | 一种即食猪皮冻食品及其加工工艺 | |
CN105054104A (zh) | 一种酱卤鸡肉的加工方法 | |
CN103300420A (zh) | 火锅味鱼干的加工工艺 | |
KR20110044371A (ko) | 양념 소스를 이용한 양고기 조리방법, 그 조리방법에 의해 제조된 양고기, 및 양고기 포장육 제조방법 | |
CN111264770A (zh) | 一种含有蛤蜊菜肴的速食饭团及其制备方法 | |
CN103340428B (zh) | 一种方便茶树菇老鸭汤的制备方法 | |
CN104905084A (zh) | 一种制作风味烟熏食品的方法 | |
CN103340427B (zh) | 一种方便酸萝卜老鸭汤的制备方法 | |
CN109198481A (zh) | 一种宣威火腿的加工方法 | |
CN103948091A (zh) | 一种老鸭汤 | |
CN114698787B (zh) | 一种“减盐不减咸”低盐盐水牛肉的制作方法 | |
KR100660033B1 (ko) | 영양첨가물을 함유한 햄의 제조방법 | |
CN111053200A (zh) | 黄焖牛肉及其制备方法 | |
CN111109532A (zh) | 清真排骨及其制备方法 | |
CN110810747A (zh) | 一种卤制时间缩短的酱牛肉及其制备方法 | |
CN105639488A (zh) | 一种酱肉及其制备方法 | |
CN108902768A (zh) | 一种百味鸡及其生产工艺 | |
CN106261942B (zh) | 一种大鲵罐头及其制备方法 | |
CN106722347A (zh) | 用于加工金丝枣火腿的工艺 | |
CN109998045A (zh) | 一种降低盐水鸭中生物胺的方法 | |
KR20170069095A (ko) | 수비드 공법을 이용한 돼지고기 시금치 죽 제조방법 | |
CN111616323A (zh) | 一种鲫鱼全鱼冻制备的工艺方法 | |
CN105124644A (zh) | 一种非油炸腌制风干淡水鱼制品的制备方法 |
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 |
Application publication date: 20200508 |
|
RJ01 | Rejection of invention patent application after publication |