CN111955712A - 用于蒸黑椒牛柳的调味酱、调味酱加工工艺及蒸黑椒牛柳的制作方法 - Google Patents
用于蒸黑椒牛柳的调味酱、调味酱加工工艺及蒸黑椒牛柳的制作方法 Download PDFInfo
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Abstract
本发明提出一种用于蒸黑椒牛柳的调味酱、调味酱加工工艺及蒸黑椒牛柳的制作方法,本发明的调味酱包括锅气香精、黑胡椒香精、洋葱香精和酵母抽提物,精选食用天然原料,更符合人们天然、营养、健康的需求;本发明黑椒牛柳的蒸煮工艺,将所有的原料置于混合搅拌装置中搅拌混合均匀;将物料进行蒸煮并且保温一段时间;对蒸煮后的物料进行热灌装;将物料灌装至复合铝箔袋中进行封口包装;整体蒸的方式更加营养健康,操作也更加方便,省时省力。灌装时采用热灌装,更好的抑制了微生物繁殖,很好的实现了黑椒牛柳调味酱的标准化、稳定化生产,并提高生产安全性,满足消费者需求和市场需求。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种用于蒸黑椒牛柳的调味酱、调味酱加工工艺及蒸黑椒牛柳的制作方法。
背景技术
黑椒牛柳是粤菜厨师的杰作,讲究胡椒味浓郁,肉质鲜嫩,备受广大消费者的青睐。从制作方法来看借鉴西餐较多,但又不失中餐的精髓,是一道中西结合的名菜。此外,黑椒牛柳的营养价值高。牛柳也称为里脊,是牛脊上最嫩的肉,蛋白质含量高,热量少,几乎不含肥膘,且牛肉含有较多的肌氨酸对增长肌肉、增强力量特别有效。
传统的黑椒牛柳的做法包括牛柳的腌制嫩化,酱汁调配和混和烧制,其中腌制嫩滑需要4-6h,酱汁调配中爆香、投料顺序、勾芡等环节对火候要求较高,制作工艺较为复杂,不适合家庭日常生活中制作;不同的厨师所制得的黑椒牛柳的口味、色泽、风味等存在较大的差异,不能满足消费者的需求;有专利将黑胡椒酱与牛柳分开加工处理,完全熟制后再包装,采用冷链运输,在食用时采用微波加热。但是速冻、冷链运输及微波的成本太高,微波加热方式也不普遍适用于老年人。对于消费者来说,与速冻冷链运输的牛柳相比,冷鲜的牛肉是更加健康的选择。还有专利将牛柳进行保水裹粉后再油炸保水,先使用黄油、洋葱、黑胡椒碎等翻炒出香味,再加入其他辅料,炒至粘稠制备黑椒汁,再采用真空速冻机进行打冷降温以保持产品的风味口感,但是在工业化过程中,油炸的工艺安全性低,真空速冻机打冷降温能耗也较高,成本高。
发明内容
本发明的目的在于提出一种口感优越,制备简单并且不会破坏黑椒牛柳营养成分的用于蒸黑椒牛柳的调味酱、调味酱加工工艺及蒸黑椒牛柳的制作方法。
为达到上述目的,本发明提出一种用于蒸黑椒牛柳的调味酱,包括锅气香精、黑胡椒香精、洋葱香精和酵母抽提物。
优选的,还包括酿造酱油、水、白砂糖、食用盐、味精、焦糖色、辣椒粉、黑胡椒粉、大蒜粉、黑胡椒碎、洋葱粉、小苏打和淀粉。
优选的,各组分占总组分的重量百分比分别为:酿造酱油1.0%-10%,水30%-60%,白砂糖10%-30%,食用盐4.0%-10.0%,味精1.0%-15%,酵母抽提物1.0%-10%,焦糖色0.50%-3.0%,辣椒粉0.10%-1.5%,黑胡椒粉0.10%-3.0%,大蒜粉0.10%-3.00%,黑胡椒碎0.50%-5.0%,洋葱粉0.10%-2.0%,小苏打0.20%-2.0%,淀粉3.0%-6.0%,锅气香精0.10%-0.80%,黑胡椒香精0.05%-0.50%,洋葱香精0.05%-0.50%。
优选的,各组分占总组分的重量百分比分别为:酿造酱油4.0%-6.0%,水42%-46%,白砂糖18%-22%,食用盐5.0%-8.0%,味精6.0%-8.0%,酵母抽提物3.0%-5.0%,焦糖色1.5%-2.5%,辣椒粉0.80%-1.0%,黑胡椒粉0.85%-1.1%,大蒜粉1.7%-2.0%,黑胡椒碎2.5%-3.0%,洋葱粉0.50%-0.80%,小苏打0.50%-1.50%,淀粉3.5%-5.0%,锅气香精0.30%-0.50%,黑胡椒香精0.15%-0.25%,洋葱香精0.15%-0.25%。
本发明还提出一种用于蒸黑椒牛柳的调味酱的加工工艺,包括以下步骤:
步骤1:按照一定配比称取各原料;
步骤2:将所有的原料置于混合搅拌装置中搅拌混合均匀;
步骤3:将物料进行蒸煮并且保温一段时间;
步骤4:对蒸煮后的物料进行热灌装;
步骤5:将物料灌装至复合铝箔袋中进行封口包装。
优选的,在步骤3中,将物料在85℃-100℃的环境下蒸煮保温10-30分钟。
优选的,在步骤4中,所述热灌装的温度大于等于75℃。
本发明还提出一种蒸黑椒牛柳的制作方法,包括以下步骤:
S1:将牛里脊切成条状;
S2:准备配菜;
S3:将配菜、牛里脊、淀粉与黑椒牛柳调味酱混合均匀,腌制10分钟;
S4:腌制后的菜品装入盘中,淋上食用油,封好保鲜膜;
S5:将装有菜品的盘子置于蒸锅中蒸煮15-20分钟,装盘出锅。
优选的,250g牛里脊配合150g配菜、5g淀粉、100g黑椒牛柳调味酱以及15g食用油。
与现有技术相比,本发明的优势之处在于:本发明的用于蒸黑椒牛柳的调味酱通过锅气香精、黑胡椒香精和洋葱香精,在黑椒牛柳蒸煮制备过程中,可以弥补在蒸煮过程中无法带来炒制形成的锅气风味,形成良好的蒸煮风味。
在调味酱的组分中,通过酵母抽提物的添加,酵母抽提物内的蛋白质与调味酱中大蒜粉、洋葱粉和黑胡椒粉内的辛辣素发生反应,从而降解部分辛辣素,降低整体的刺激性,从而适用于肠胃不好的人群;而酵母提取物的添加,也可以进一步增加整体的鲜度,提升味觉的舒适度。
在调味酱的组分中,小苏打的加入可以进一步保证牛肉在蒸煮过程中的嫩度,合适比例的淀粉的添加也可以增加酱料在腌制以及蒸煮牛肉的过程中达到合适的粘稠度,从而保证牛肉在正蒸煮过程中尽量少的水分流失,使菜品更加的美观。
在用于蒸黑椒牛柳的调味酱的加工工艺中,相比于传统的调味酱的制备,本发明采用蒸煮的方法,不会造成原料营养的丢失,风味更加的纯正,且相比于传统的油炸,炒制,更加方便,更加省力。并且黑椒牛柳的调味酱采用热灌装的包装方法,有效的抑制了微生物的繁殖,大于等于75℃的设定,也可以杀死大部分微生物,在不添加防腐成分的基础上,使得产品的保质期可以达到15M,有效的降低了运输以及存储的成本,提高了产品的安全性,满足消费者以及市场的需求。
在蒸黑椒牛柳的制作方法,相比于传统的黑椒牛柳制作方法,采用酱料直接腌制黑椒牛柳然后蒸煮的方法更便捷,并且蒸煮相比于油炸和翻炒更加的健康;不会破坏牛肉自身的组织,风味更佳;此外,利用合适的牛里脊、配菜、淀粉、黑椒牛柳调味酱以及食用油之间的搭配,使得酱料与菜品之间更加的入味,满足广大消费者的口感。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将对本发明的技术方案作进一步地说明。
实施例1
一种黑椒牛柳调味酱的配方,配方中的原料及其重量百分比为:酿造酱油5.0%,水44%,白砂糖20%,食用盐6.0%,味精7.0%,酵母抽提物3.5%,焦糖色1.5%,辣椒粉1.0%,黑胡椒粉1.0%,大蒜粉1.8%,黑胡椒碎2.7%,洋葱粉0.70%,小苏打1.0%,淀粉4.0%,锅气香精0.40%,黑胡椒香精0.20%,洋葱香精0.20%。
按照上述配方加工成黑椒牛柳调味酱,其加工工艺包括以下步骤:
(1)原料称量:称取酿造酱油,水,白砂糖,食用盐,味精,酵母抽提物,焦糖色,辣椒粉,黑胡椒粉,大蒜粉,黑胡椒碎,洋葱粉,小苏打,淀粉,锅气香精,黑胡椒香精,洋葱香精。
(2)搅拌均匀:开启搅拌,将称量好的物料投入混料罐中,预混均匀,所述的搅拌速度为80转/分钟。
(3)蒸煮:将物料加热到一定温度并开始保温,所述的蒸煮温度为95℃,所述的保温时间为15分钟。
(4)灌装:对物料进行热灌装,所述的热灌装物料温度应不低于75℃。
(5)包装:将物料热灌装到复合铝箔袋中并进行封口包装。
按照上述配方和工艺加工成黑椒牛柳调味酱蒸制黑椒牛柳,其蒸制黑椒牛柳的步骤包括以下步骤:
(1)牛里脊预处理:将250克牛里脊切成1cm*3cm的长条
(2)配菜与处理:150克青椒切条(芦笋、竹笋、彩椒等均可)
(3)腌制:将食材、5克淀粉与100克黑椒牛柳调味酱混匀,腌制10分钟
(4)装入盘中,淋15克油,封好保鲜膜
(5)放入蒸锅中蒸15-20分钟,装盘出锅
实施例2
一种黑椒牛柳调味酱的配方,配方中的原料及其重量百分比为:酿造酱油6.0%,水42%,白砂糖21%,食用盐6.5%,味精7.5%,酵母抽提物3.0%,焦糖色1.9%,辣椒粉0.90%,黑胡椒粉0.90%,大蒜粉1.7%,黑胡椒碎2.5%,洋葱粉0.60%,小苏打1.2%,淀粉3.5%,锅气香精0.30%,黑胡椒香精0.25%,洋葱香精0.25%。
按照上述配方加工成黑椒牛柳调味酱,其加工工艺包括以下步骤:
(1)原料称量:称取酿造酱油,水,白砂糖,食用盐,味精,酵母抽提物,焦糖色,辣椒粉,黑胡椒粉,大蒜粉,黑胡椒碎,洋葱粉,小苏打,淀粉,锅气香精,黑胡椒香精,洋葱香精。
(2)搅拌均匀:开启搅拌,将称量好的物料投入混料罐中,预混均匀,所述的搅拌速度为80转/分钟。
(3)蒸煮:将物料加热到一定温度并开始保温,所述的蒸煮温度为90℃,所述的保温时间为30分钟。
(4)灌装:对物料进行热灌装,所述的热灌装物料温度应不低于75℃。
(5)包装:将物料热灌装到复合铝箔袋中并进行封口包装。
按照上述配方和工艺加工成黑椒牛柳调味酱蒸制黑椒牛柳,其蒸制黑椒牛柳的步骤包括以下步骤:
(1)牛里脊预处理:将250克牛里脊切成1cm*3cm的长条
(2)配菜与处理:150克青椒切条(芦笋、竹笋、彩椒等均可)
(3)腌制:将食材、5克淀粉与100克黑椒牛柳调味酱混匀,腌制10分钟
(4)装入盘中,淋15克油,封好保鲜膜
(5)放入蒸锅中蒸15-20分钟,装盘出锅
实施例3
一种黑椒牛柳调味酱的配方,配方中的原料及其重量百分比为:酿造酱油4.0%,水45%,白砂糖18%,食用盐7.0%,味精6.0%,酵母抽提物4.0%,焦糖色2.0%,辣椒粉0.80%,黑胡椒粉1.1%,大蒜粉1.9%,黑胡椒碎2.8%,洋葱粉0.80%,小苏打0.80%,淀粉5.0%,锅气香精0.50%,黑胡椒香精0.15%,洋葱香精0.15%。
按照上述配方加工成黑椒牛柳调味酱,其加工工艺包包括以下步骤:
(1)原料称量:称取酿造酱油,水,白砂糖,食用盐,味精,酵母抽提物,焦糖色,辣椒粉,黑胡椒粉,大蒜粉,黑胡椒碎,洋葱粉,小苏打,淀粉,锅气香精,黑胡椒香精,洋葱香精。
(2)搅拌均匀:开启搅拌,将称量好的物料投入混料罐中,预混均匀,所述的搅拌速度为80转/分钟。
(3)蒸煮:将物料加热到一定温度并开始保温,所述的蒸煮温度为97℃,所述的保温时间为10分钟。
(4)灌装:对物料进行热灌装,所述的热灌装物料温度应不低于75℃。
(5)包装:将物料热灌装到复合铝箔袋中并进行封口包装。
按照上述配方和工艺加工成黑椒牛柳调味酱蒸制黑椒牛柳,其蒸制黑椒牛柳的步骤包括以下步骤:
(1)牛里脊预处理:将250克牛里脊切成1cm*3cm的长条
(2)配菜与处理:150克青椒切条(芦笋、竹笋、彩椒等均可)
(3)腌制:将食材、5克淀粉与100克黑椒牛柳调味酱混匀,腌制10分钟
(4)装入盘中,淋15克油,封好保鲜膜
(5)放入蒸锅中蒸15-20分钟,装盘出锅
实施例4
黑椒牛柳菜品感官评价:
根据实施例1,实施例2,实施例3制作的黑椒牛柳,邀请10名感官评价员(7女3男)分别对实施例1、实施例2、实施例3的黑椒牛柳进行感官打分,评分标准见下表1,对10名感官评价员的评分取平均值,评定结果见表2。
表1黑椒牛柳感官评定打分标准
表2黑椒牛柳感官评定结果
从感官评定结果可以看出,实施例中用黑椒牛柳调味酱蒸制的黑椒牛柳整体风味浓郁饱满,胡椒香浓,酱香浓郁,口感鲜嫩多汁,鲜咸适中,略有回甜,辛香适口,口味地道,可以满足消费者需求和市场需求。
上述仅为本发明的优选实施例而已,并不对本发明起到任何限制作用。任何所属技术领域的技术人员,在不脱离本发明的技术方案的范围内,对本发明揭露的技术方案和技术内容做任何形式的等同替换或修改等变动,均属未脱离本发明的技术方案的内容,仍属于本发明的保护范围之内。
Claims (9)
1.一种用于蒸黑椒牛柳的调味酱,其特征在于,包括锅气香精、黑胡椒香精、洋葱香精和酵母抽提物。
2.根据权利要求1所述的用于蒸黑椒牛柳的调味酱,其特征在于,还包括酿造酱油、水、白砂糖、食用盐、味精、焦糖色、辣椒粉、黑胡椒粉、大蒜粉、黑胡椒碎、洋葱粉、小苏打和淀粉。
3.根据权利要求2所述的用于蒸黑椒牛柳的调味酱,其特征在于,各组分占总组分的重量百分比分别为:酿造酱油1.0%-10%,水30%-60%,白砂糖10%-30%,食用盐4.0%-10.0%,味精1.0%-15%,酵母抽提物1.0%-10%,焦糖色0.50%-3.0%,辣椒粉0.10%-1.5%,黑胡椒粉0.10%-3.0%,大蒜粉0.10%-3.00%,黑胡椒碎0.50%-5.0%,洋葱粉0.10%-2.0%,小苏打0.20%-2.0%,淀粉3.0%-6.0%,锅气香精0.10%-0.80%,黑胡椒香精0.05%-0.50%,洋葱香精0.05%-0.50%。
4.根据权利要求3所述的用于蒸黑椒牛柳的调味酱,其特征在于,各组分占总组分的重量百分比分别为:酿造酱油4.0%-6.0%,水42%-46%,白砂糖18%-22%,食用盐5.0%-8.0%,味精6.0%-8.0%,酵母抽提物3.0%-5.0%,焦糖色1.5%-2.5%,辣椒粉0.80%-1.0%,黑胡椒粉0.85%-1.1%,大蒜粉1.7%-2.0%,黑胡椒碎2.5%-3.0%,洋葱粉0.50%-0.80%,小苏打0.50%-1.50%,淀粉3.5%-5.0%,锅气香精0.30%-0.50%,黑胡椒香精0.15%-0.25%,洋葱香精0.15%-0.25%。
5.一种用于蒸黑椒牛柳的调味酱的加工工艺,制备如权利要求1-4中任意一项所述的蒸黑椒牛柳的调味酱,其特征在于,包括以下步骤:
步骤1:按照一定配比称取各原料;
步骤2:将所有的原料置于混合搅拌装置中搅拌混合均匀;
步骤3:将物料进行蒸煮并且保温一段时间;
步骤4:对蒸煮后的物料进行热灌装;
步骤5:将物料灌装至复合铝箔袋中进行封口包装。
6.根据权利要求5所述的用于蒸黑椒牛柳的调味酱的加工工艺,其特征在于,在步骤3中,将物料在85℃-100℃的环境下蒸煮保温10-30分钟。
7.根据权利要求5所述的用于蒸黑椒牛柳的调味酱的加工工艺,其特征在于,在步骤4中,所述热灌装的温度大于等于75℃。
8.一种蒸黑椒牛柳的制作方法,使用如权利要求1-4中任意一项所述的用于蒸黑椒牛柳的调味酱,其特征在于,包括以下步骤:
S1:将牛里脊切成条状;
S2:准备配菜;
S3:将配菜、牛里脊、淀粉与黑椒牛柳调味酱混合均匀,腌制10分钟;
S4:腌制后的菜品装入盘中,淋上食用油,封好保鲜膜;
S5:将装有菜品的盘子置于蒸锅中蒸煮15-20分钟,装盘出锅。
9.根据权利要求8所述的黑椒牛柳的制作方法,其特征在于,在步骤S1-S5中,250g牛里脊配合150g配菜、5g淀粉、100g黑椒牛柳调味酱以及15g食用油。
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