CN111528455A - 即食猴头菇炖牛肉生产工艺 - Google Patents
即食猴头菇炖牛肉生产工艺 Download PDFInfo
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Abstract
本发明公开即食猴头菇炖牛肉生产工艺,包括以下步骤:S1:备料;S2:处理猴头菇;S3:处理牛肉:将新鲜牛肉洗净、逆纹切块后,按1g/1.2mL的料液比加入0.02~0.06%菠萝蛋白酶液中,50℃搅拌处理1~2h,捞出后,与调理液混合均匀,静置调理0.5~1h;S4:炖煮;S5:包装:将S4得到的猴头菇炖牛肉成品与植物抗菌剂混合均匀后,冷却至室温,真空包装或装罐,紫外灭菌0.5h,室温贮藏。本发明首次利用鱼腥草、橄榄叶、马鞭草提取出的植物抗菌剂,协同抗菌抑菌,显著延长了猴头菇炖牛肉产品的保质期,在常温下可贮藏20个月以上;同时,该植物抗菌剂还具有良好的保健效果,增强机体免疫力,清除人体自由基,健胃消食,清热消肿。
Description
技术领域
本发明属于食品加工技术领域,具体涉及即食猴头菇炖牛肉生产工艺。
背景技术
猴头菇属于层菌纲、非褶菌目、猴头菇科、猴头菇属,外形酷似猴头,是我国传统的名贵菜肴,鲜香可口,素有“山珍猴头、海味鱼翅”之称。猴头菇营养丰富,药食同源,具有健脾养胃、安神、抗癌的功效,对体虚乏力、消化不良、失眠、胃与十二指肠溃疡、慢性胃炎、消化道肿瘤等症有特效。每百克猴头菌干品,含蛋白质26.3g,含脂肪4.2g,含碳水化物44.9g,细纤维6.4g,水份10.2g,磷850mg,铁18mg,钙2mg,硫胺素(B1)0.89mg,核黄素1.89mg,胡萝卜素0.01mg,热量323千卡等。
随着大众对健康及养生意识的不断增强,猴头菇由于其高的营养价值和保健功效,深受推崇,相关猴头菇的加工食品也应运而生,如申请号为CN201510419309.9的专利,公开一种猴头菇素肉干的加工方法;如申请号为CN201610747864.9的专利,公开一种猴头菇猪血鸡肉酱及其制备方法;如申请号为CN201910724091.6的专利,公开一种即食便携猴头菇及其制备方法;如申请号为CN201510493120.4的专利,公开一种猴头菇牛肉及其制备方法。但是现有熟食类加工食品的保质期相对较短,不添加防腐剂的话,即使经真空包装和高温灭菌,但在常温下的贮藏时间普遍在6个月内,奶制品的保质期仅15d,货架期较短,保质期有待提高。
发明内容
针对现有技术的不足之处,本发明的目的在于提供即食猴头菇炖牛肉生产工艺。
本发明的技术方案概述如下:
即食猴头菇炖牛肉生产工艺,包括以下步骤:
S1:备料:称取猴头菇干品100份、牛肉150~200份、调理液20~25份、菜籽油20~30份、混合香料10~15份、食用盐3~4.5份、玉米淀粉6~8份、植物抗菌剂0.05~0.2份;
所述植物抗菌剂的制备方法为:将鱼腥草、橄榄叶、马鞭草混合研磨后,按0.5g/mL的料液比加入水中,并加入纤维素酶,50℃搅拌水提3~6h,过滤后,按0.5g/mL的料液比将滤渣加入75%乙醇溶液中,50℃搅拌醇提1~2h,过滤,合并两次提取液,浓缩、干燥、研磨后,即得所述植物抗菌剂;
S2:处理猴头菇:选择呈均匀黄色、香气浓郁、无霉变的猴头菇干品,洗去其表面浮尘、去蒂后,按0.2g/mL的料液比加入0.5%盐水中,40~50℃泡发4~5h,挤出猴头菇内水分后,再按0.5g/mL的料液比加入0.02%白醋水溶液中,40~50℃浸泡1~1.5h,挤干水分后,再用清水浸泡5~10min,撕块后,得到处理后猴头菇;
S3:处理牛肉:将新鲜牛肉洗净、逆纹切块后,按1g/1.2mL的料液比加入0.02~0.06%菠萝蛋白酶液中,50℃搅拌处理1~2h,捞出后,与调理液混合均匀,静置调理0.5~1h;
S4:炖煮:将菜籽油加热烧开,加入混合香料炸香后,加入S3得到的调理后牛肉,翻炒至肉块变色时,再加入S2处理后猴头菇,并加清水没过混合物料,炖煮至牛肉软烂后,加入食用盐和玉米淀粉,搅拌均匀,继续熬煮,浓缩收汁;
S5:包装:将S4得到的猴头菇炖牛肉成品与植物抗菌剂混合均匀后,冷却至室温,真空包装或装罐,紫外灭菌0.5h,室温贮藏。
优选的是,所述鱼腥草、橄榄叶、马鞭草、纤维素酶的重量比为1:(1.2~2.0):(0.5~1.5):(0.01~0.02)。
优选的是,所述调理液由以下重量份原料组成:料酒15~20份、酱油5~8份、醋10~15份、白砂糖5~8份、蚝油4~6份、呈味核苷酸二钠1~1.5份、琥珀酸二钠0.5~1份。
优选的是,所述混合香料由以下重量份原料组成:姜5~7份、蒜5~7份、葱4~6份、干辣椒2~3份、胡椒1~2份、花椒0.5~1份、白豆蔻0.6~1.2份、八角1~2份、草果0.8~1.5份、桂皮1~2份、高良姜0.8~1.5份、丁香0.5~1份、月桂叶0.5~1份。
优选的是,所述紫外灭菌的紫外线辐射强度为100~150μW/cm2。本发明的有益效果:
1、本发明首次利用鱼腥草、橄榄叶、马鞭草提取出的植物抗菌剂,协同抗菌抑菌,显著延长了猴头菇炖牛肉产品的保质期,在常温下可贮藏20个月以上;同时,该植物抗菌剂还具有良好的保健效果,增强机体免疫力,清除人体自由基,健胃消食,清热消肿。
2、本发明联合酶法水提和醇提的方法,显著提高植物活性成分的提取率。
3、本发明利用菠萝蛋白酶预处理牛肉,使肉质达到鲜嫩、味道鲜美,同时菠萝蛋白酶断开了牛肉中蛋白质或氨基酸之间的连接,使牛肉更容易煮熟煮烂。
附图说明
图1为即食猴头菇炖牛肉生产工艺流程图。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
实施例1~3所用植物抗菌剂的制备方法为:将鱼腥草、橄榄叶、马鞭草混合研磨后,按0.5g/mL的料液比加入水中,并加入纤维素酶,50℃搅拌水提6h,过滤后,按0.5g/mL的料液比将滤渣加入75%乙醇溶液中,50℃搅拌醇提2h,过滤,合并两次提取液,浓缩、干燥、研磨后,即得所述植物抗菌剂。所述鱼腥草、橄榄叶、马鞭草、纤维素酶的重量比为1:1.5:1.0:0.02。
实施例1~3所用调理液由以下重量份原料组成:料酒20份、酱油8份、醋15份、白砂糖8份、蚝油6份、呈味核苷酸二钠1.5份、琥珀酸二钠1份。
实施例1~3所用混合香料由以下重量份原料组成:姜7份、蒜7份、葱6份、干辣椒3份、胡椒2份、花椒1份、白豆蔻1.2份、八角2份、草果1.5份、桂皮2份、高良姜1.5份、丁香1份、月桂叶1份。
实施例1
即食猴头菇炖牛肉生产工艺,包括以下步骤:
S1:备料:称取猴头菇干品100份、牛肉150份、调理液20份、菜籽油20份、混合香料10份、食用盐3份、玉米淀粉6份、植物抗菌剂0.05份;
S2:处理猴头菇:选择呈均匀黄色、香气浓郁、无霉变的猴头菇干品,洗去其表面浮尘、去蒂后,按0.2g/mL的料液比加入0.5%盐水中,40℃泡发5h,挤出猴头菇内水分后,再按0.5g/mL的料液比加入0.02%白醋水溶液中,40℃浸泡1.5h,挤干水分后,再用清水浸泡5min,撕成(2~3)cm×(2~3)cm×(2~3)cm的菇块(非长方体或长方体状)后,得到处理后猴头菇;
S3:处理牛肉:将新鲜牛肉洗净、逆纹切成(1.5~2)cm×(1.5~2)cm×(2~3)cm的肉块后,按1g/1.2mL的料液比加入0.02%菠萝蛋白酶液中,50℃搅拌处理2h,捞出后,与调理液混合均匀,静置调理0.5h;
S4:炖煮:将菜籽油加热烧开,加入混合香料炸香后,加入S3得到的调理后牛肉,翻炒至肉块变色时,再加入S2处理后猴头菇,并加清水没过混合物料,炖煮至牛肉软烂后,加入食用盐和玉米淀粉,搅拌均匀,继续熬煮,浓缩收汁;
S5:包装:将S4得到的猴头菇炖牛肉成品与植物抗菌剂混合均匀后,冷却至室温,真空包装或装罐,以150μW/cm2的辐射强度进行紫外灭菌,室温贮藏。
实施例2
即食猴头菇炖牛肉生产工艺,包括以下步骤:
S1:备料:称取猴头菇干品100份、牛肉180份、调理液22份、菜籽油25份、混合香料12份、食用盐4份、玉米淀粉7份、植物抗菌剂0.1份;
S2:处理猴头菇:选择呈均匀黄色、香气浓郁、无霉变的猴头菇干品,洗去其表面浮尘、去蒂后,按0.2g/mL的料液比加入0.5%盐水中,40℃泡发4h,挤出猴头菇内水分后,再按0.5g/mL的料液比加入0.02%白醋水溶液中,50℃浸泡1h,挤干水分后,再用清水浸泡10min,撕成(2~3)cm×(2~3)cm×(2~3)cm的菇块(非长方体或长方体状)后,得到处理后猴头菇;
S3:处理牛肉:将新鲜牛肉洗净、逆纹切成(1.5~2)cm×(1.5~2)cm×(2~3)cm的肉块后,按1g/1.2mL的料液比加入0.04%菠萝蛋白酶液中,50℃搅拌处理1.5h,捞出后,与调理液混合均匀,静置调理1h;
S4:炖煮:将菜籽油加热烧开,加入混合香料炸香后,加入S3得到的调理后牛肉,翻炒至肉块变色时,再加入S2处理后猴头菇,并加清水没过混合物料,炖煮至牛肉软烂后,加入食用盐和玉米淀粉,搅拌均匀,继续熬煮,浓缩收汁;
S5:包装:将S4得到的猴头菇炖牛肉成品与植物抗菌剂混合均匀后,冷却至室温,真空包装或装罐,以150μW/cm2的辐射强度进行紫外灭菌,室温贮藏。
实施例3
即食猴头菇炖牛肉生产工艺,包括以下步骤:
S1:备料:称取猴头菇干品100份、牛肉200份、调理液25份、菜籽油30份、混合香料15份、食用盐4.5份、玉米淀粉8份、植物抗菌剂0.2份;
S2:处理猴头菇:选择呈均匀黄色、香气浓郁、无霉变的猴头菇干品,洗去其表面浮尘、去蒂后,按0.2g/mL的料液比加入0.5%盐水中,50℃泡发5h,挤出猴头菇内水分后,再按0.5g/mL的料液比加入0.02%白醋水溶液中,50℃浸泡1.5h,挤干水分后,再用清水浸泡10min,撕成(2~3)cm×(2~3)cm×(2~3)cm的菇块(非长方体或长方体状)后,得到处理后猴头菇;
S3:处理牛肉:将新鲜牛肉洗净、逆纹切成(1.5~2)cm×(1.5~2)cm×(2~3)cm的肉块后,按1g/1.2mL的料液比加入0.06%菠萝蛋白酶液中,50℃搅拌处理2h,捞出后,与调理液混合均匀,静置调理1h;
S4:炖煮:将菜籽油加热烧开,加入混合香料炸香后,加入S3得到的调理后牛肉,翻炒至肉块变色时,再加入S2处理后猴头菇,并加清水没过混合物料,炖煮至牛肉软烂后,加入食用盐和玉米淀粉,搅拌均匀,继续熬煮,浓缩收汁;
S5:包装:将S4得到的猴头菇炖牛肉成品与植物抗菌剂混合均匀后,冷却至室温,真空包装或装罐,以150μW/cm2的辐射强度进行紫外灭菌,室温贮藏。
对比例与实施例1相同,区别在于:不添加植物抗菌剂。
实施例1~3工艺制备出的猴头菇炖牛肉产品在室温下的保质期长达21、22、24个月,富有猴头菇与牛肉浓郁香气,猴头菇口感嫩滑香醇,牛肉口感鲜嫩多汁,而对比例工艺制备出的猴头菇炖牛肉产品在室温下的保质期仅5个月。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (5)
1.一种即食猴头菇炖牛肉生产工艺,其特征在于,包括以下步骤:
S1:备料:称取猴头菇干品100份、牛肉150~200份、调理液20~25份、菜籽油20~30份、混合香料10~15份、食用盐3~4.5份、玉米淀粉6~8份、植物抗菌剂0.05~0.2份;
所述植物抗菌剂的制备方法为:将鱼腥草、橄榄叶、马鞭草混合研磨后,按0.5g/mL的料液比加入水中,并加入纤维素酶,50℃搅拌水提3~6h,过滤后,按0.5g/mL的料液比将滤渣加入75%乙醇溶液中,50℃搅拌醇提1~2h,过滤,合并两次提取液,浓缩、干燥、研磨后,即得所述植物抗菌剂;
S2:处理猴头菇:选择呈均匀黄色、香气浓郁、无霉变的猴头菇干品,洗去其表面浮尘、去蒂后,按0.2g/mL的料液比加入0.5%盐水中,40~50℃泡发4~5h,挤出猴头菇内水分后,再按0.5g/mL的料液比加入0.02%白醋水溶液中,40~50℃浸泡1~1.5h,挤干水分后,再用清水浸泡5~10min,撕块后,得到处理后猴头菇;
S3:处理牛肉:将新鲜牛肉洗净、逆纹切块后,按1g/1.2mL的料液比加入0.02~0.06%菠萝蛋白酶液中,50℃搅拌处理1~2h,捞出后,与调理液混合均匀,静置调理0.5~1h;
S4:炖煮:将菜籽油加热烧开,加入混合香料炸香后,加入S3得到的调理后牛肉,翻炒至肉块变色时,再加入S2处理后猴头菇,并加清水没过混合物料,炖煮至牛肉软烂后,加入食用盐和玉米淀粉,搅拌均匀,继续熬煮,浓缩收汁;
S5:包装:将S4得到的猴头菇炖牛肉成品与植物抗菌剂混合均匀后,冷却至室温,真空包装或装罐,紫外灭菌0.5h,室温贮藏。
2.根据权利要求1所述即食猴头菇炖牛肉生产工艺,其特征在于,所述鱼腥草、橄榄叶、马鞭草、纤维素酶的重量比为1:(1.2~2.0):(0.5~1.5):(0.01~0.02)。
3.根据权利要求1所述即食猴头菇炖牛肉生产工艺,其特征在于,所述调理液由以下重量份原料组成:料酒15~20份、酱油5~8份、醋10~15份、白砂糖5~8份、蚝油4~6份、呈味核苷酸二钠1~1.5份、琥珀酸二钠0.5~1份。
4.根据权利要求1所述即食猴头菇炖牛肉生产工艺,其特征在于,所述混合香料由以下重量份原料组成:姜5~7份、蒜5~7份、葱4~6份、干辣椒2~3份、胡椒1~2份、花椒0.5~1份、白豆蔻0.6~1.2份、八角1~2份、草果0.8~1.5份、桂皮1~2份、高良姜0.8~1.5份、丁香0.5~1份、月桂叶0.5~1份。
5.根据权利要求1所述即食猴头菇炖牛肉生产工艺,其特征在于,所述紫外灭菌的紫外线辐射强度为100~150μW/cm2。
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