CN112075584A - 一种香酥牛干巴的制备方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,尤其涉及一种香酥牛干巴的制备方法,包括以下步骤:(1)牛肉预处理:将新鲜牛肉切片,将新鲜牛肉片依次放置在低压环境、高压环境处理;(2)浸渍处理:将步骤(1)处理好的牛肉片放置在浸渍液中,真空浸渍处理,捞出;(3)低温油炸:将浸渍处理后的牛肉片加到低温油中油炸;(4)腌制熏烤处理:将调味料涂抹在低温油炸后的牛肉薄片表面熏烤;(5)二次油炸:将熏烤后的牛肉片加到油中油炸,使牛肉达到酥即可。本发明提供香酥牛干巴的制备方法,充分保留了牛肉中的营养物质,降低了油炸过程中油脂的吸收率以及有害物质的产生,提高了牛干巴的食用安全性。本发明方法所制得的牛干巴,酥脆可口,香味浓郁。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种香酥牛干巴的制备方法。
背景技术
牛干巴是云、贵、川、渝、桂等地常见的一种牛肉腌制食品,以云南最为常见,并为云南回族人最为普遍腌制和食用。牛干巴是云南回族人于每年秋冬时节选取肥壮肉牛的后腿等部位的优质牛肉,辅以适量食盐、花椒等调料,采用搓揉、腌渍、晾晒、风干、煎炸等工艺,加工制作而成的一种牛肉食品。
传统香酥牛干巴的制作方法一般是将腌制处理后的牛肉油炸制成,酥脆可口,香气扑鼻,深受消费者欢迎;但是香酥牛干巴吸油率高,而且油炸导致香酥牛干巴会中生产对人体健康造成极大的威胁的有害物质,如丙烯醛、丙烯酰胺等物质。如公开号为CN102342526A的专利公开了一种香酥牛干巴生产工艺,由新鲜黄牛肉1000份、食盐25-28份和味精2-3份制作,将新鲜黄牛肉去杂物留净肉,切成条形,腌制;腌制好的牛肉条碳火熏烤至烤熟;将腌制好的牛肉条先用碳火熏烤,将熏烤好的牛肉放到铁锅里蒸煮;将蒸煮好的牛肉冷却至常温,放到压制机里压制成厚度0.3-0.5cm;压制好的牛肉放入油锅里进行炸制,达到香、酥即为牛干巴;油炸好的牛干巴灭菌,冷却后定量装袋,抽真空塑料薄膜包装。
发明内容
为了解决现有技术中存在的上述技术问题,本发明提供了一种油脂含量低、有害物质含量低的香酥牛干巴的制备方法,具体是通过以下技术方案实现的:
一种香酥牛干巴的制备方法,包括以下步骤:
(1)牛肉预处理:将新鲜牛肉切片,将新鲜牛肉片依次放置在低压环境、高压环境处理;
(2)浸渍处理:将步骤(1)处理好的牛肉片放置在浸渍液中,真空浸渍处理,捞出;
(3)低温油炸:将浸渍处理后的牛肉片加到150-170℃油中油炸至5-6分熟;
(4)腌制熏烤处理:将调味料涂抹在低温油炸后的牛肉薄片表面,用40-45℃的炭火温度熏烤20-24h;
(5)二次油炸:将熏烤后的牛肉片加到200-230℃油中油炸,使牛肉达到酥即可。
优选地,所述步骤(1),新鲜牛肉片是先放置在200Mpa下保压处理15-20min,再放置在500MPa下保压处理8-10min。低压高压处理后能有效破坏牛肉结构。
优选地,所述浸渍液按重量份以下原料混合制成:10-20份海藻酸钠、10-20份羧甲基纤维素、0.2-0.5份抗氧化剂、200份水。
优选地,所述抗氧化剂由连翘叶提取物、石榴皮提取物按2:1的质量比混合制成。
优选地,所述连翘叶提取物、石榴皮提取物的制备的方法为:将连翘叶、石榴皮粉碎后,分别加入10倍80%乙醇回流提取2h,制得连翘叶乙醇提取液、石榴皮乙醇提取液;然后回收提取液中的乙醇,干燥,制得连翘叶提取物、石榴皮提取物。
优选地,所述真空处理是在0.02-0.04Mpa下浸渍处理2-3h。
优选地,所述调味料按重量份计由以下原料制成:花椒粉1-3份、胡椒粉1-3份、五香粉2-3份、味精2-3份、食盐5-10份。
本发明的有益效果在于:
本发明先将新鲜牛肉片放置在低压、高压环境处理,能有效破坏牛肉的质构,有助于后续的浸渍处理过程。本发明采用海藻酸钠、份羧甲基纤维素、抗氧化剂制成的胶状流体进行真空浸渍处理,在真空处条件下,牛肉中的自由水分能充分渗透出来,胶状流体充分进入到牛肉替换自由水,能降低油炸过程中的油脂吸收率;而且胶状流体有很好的成膜性,在油渣过程中能在牛肉表面形成一层膜,进一步减少油脂渗透到牛肉中;同时胶状流体经油炸后能提高牛肉的酥脆性;抗氧化剂能降低油炸过程中有害物质的产生。本发明采用两次油炸进行处理,低温油炸(第一次油炸)后进行熏烤,一方面调味牛肉,另一方面能使低温油炸过程中吸入的油脂析出部分;而且两次油炸能增加牛干巴的香味、酥脆性。
本发明提供香酥牛干巴的制备方法,充分保留了牛肉中的营养物质,降低了油炸过程中油脂的吸收率以及有害物质的产生,提高了牛干巴的食用安全性。本发明方法所制得的牛干巴,酥脆可口,香味浓郁。
具体实施方式
下面结核具体的实施方式来对本发明的技术方案做进一步的限定,但要求保护的范围不仅局限于所作的描述。
实施例1
一种香酥牛干巴的制备方法,包括以下步骤:
(1)牛肉预处理:将新鲜牛肉切片,将新鲜牛肉片先放置在200Mpa下保压处理15min,再放置在500MPa下保压处理8min;
(2)浸渍处理:将步骤(1)处理好的牛肉片放置在浸渍液中,在0.02Mpa下浸渍处理2h,捞出;
(3)低温油炸:将浸渍处理后的牛肉片加到150-170℃油中油炸至5-6分熟;
(4)腌制熏烤处理:将调味料涂抹在低温油炸后的牛肉薄片表面,用40-45℃的炭火温度熏烤20h;
(5)二次油炸:将熏烤后的牛肉片加到200-230℃油中油炸,使牛肉达到酥即可。。
所述浸渍液按重量份以下原料混合制成:10份海藻酸钠、10份羧甲基纤维素、0.2份抗氧化剂、200份水。
所述抗氧化剂由连翘叶提取物、石榴皮提取物按2:1的质量比混合制成。
所述连翘叶提取物、石榴皮提取物的制备的方法为:将连翘叶、石榴皮粉碎后,分别加入10倍80%乙醇回流提取2h,制得连翘叶乙醇提取液、石榴皮乙醇提取液;然后回收提取液中的乙醇,干燥,制得连翘叶提取物、石榴皮提取物。
所述调味料按重量份计由以下原料制成:花椒粉1份、胡椒粉1份、五香粉2份、味精2份、食盐5份。
实施例2
一种香酥牛干巴的制备方法,包括以下步骤:
(1)牛肉预处理:将新鲜牛肉切片,将新鲜牛肉片先放置在200Mpa下保压处理18min,再放置在500MPa下保压处理10min;
(2)浸渍处理:将步骤(1)处理好的牛肉片放置在浸渍液中,在0.03Mpa下浸渍处理2.5h,捞出;
(3)低温油炸:将浸渍处理后的牛肉片加到150-170℃油中油炸至5-6分熟;
(4)腌制熏烤处理:将调味料涂抹在低温油炸后的牛肉薄片表面,用40-45℃的炭火温度熏烤22h;
(5)二次油炸:将熏烤后的牛肉片加到200-230℃油中油炸,使牛肉达到酥即可。
所述浸渍液按重量份以下原料混合制成:12份海藻酸钠、15份羧甲基纤维素、0.4份抗氧化剂、200份水。
所述抗氧化剂由连翘叶提取物、石榴皮提取物按2:1的质量比混合制成。
所述连翘叶提取物、石榴皮提取物的制备的方法为:将连翘叶、石榴皮粉碎后,分别加入10倍80%乙醇回流提取2h,制得连翘叶乙醇提取液、石榴皮乙醇提取液;然后回收提取液中的乙醇,干燥,制得连翘叶提取物、石榴皮提取物。
所述调味料按重量份计由以下原料制成:花椒粉2份、胡椒粉2份、五香粉2.4份、味精2.5份、食盐8份。
实施例3
一种香酥牛干巴的制备方法,包括以下步骤:
(1)牛肉预处理:将新鲜牛肉切片,将新鲜牛肉片先放置在200Mpa下保压处理20min,再放置在500MPa下保压处理10min;
(2)浸渍处理:将步骤(1)处理好的牛肉片放置在浸渍液中,在0.04Mpa下浸渍处理3h,捞出;
(3)低温油炸:将浸渍处理后的牛肉片加到150-170℃油中油炸至5-6分熟;
(4)腌制熏烤处理:将调味料涂抹在低温油炸后的牛肉薄片表面,用40-45℃的炭火温度熏烤24h;
(5)二次油炸:将熏烤后的牛肉片加到200-230℃油中油炸,使牛肉达到酥即可。
所述浸渍液按重量份以下原料混合制成:20份海藻酸钠、20份羧甲基纤维素、0.5份抗氧化剂、200份水。
所述抗氧化剂由连翘叶提取物、石榴皮提取物按2:1的质量比混合制成。
所述连翘叶提取物、石榴皮提取物的制备的方法为:将连翘叶、石榴皮粉碎后,分别加入10倍80%乙醇回流提取2h,制得连翘叶乙醇提取液、石榴皮乙醇提取液;然后回收提取液中的乙醇,干燥,制得连翘叶提取物、石榴皮提取物。
所述调味料按重量份计由以下原料制成:花椒粉3份、胡椒粉3份、五香粉3份、味精3份、食盐10份。
试验例
取实施例1-3所制制成的香酥牛干样品,参照文献《索氏提取测定脂肪含量方法改进》(中北大学学报,1996)测定其含油率,并随意选取10位志愿者对香酥牛干巴进行感官评价;结果如表1所示。
表1
含油率/% | 感官评价 | |
实施例1 | 0.13 | 肉香味浓郁,色泽均匀;组织松散,酥脆可口; |
实施例2 | 0.12 | 肉香味浓郁,色泽均匀;组织松散,酥脆可口; |
实施例3 | 0.11 | 肉香味浓郁,色泽均匀;组织松散,酥脆可口; |
在此有必要指出的是,以上实施例和试验例仅限于对本发明的技术方案做进一步的阐述和理解,不能理解为对本发明的技术方案做进一步的限定,本领域技术人员作出的非突出实质性特征和显著进步的发明创造,仍然属于本发明的保护范畴。
Claims (7)
1.一种香酥牛干巴的制备方法,其特征在于,包括以下步骤:
(1)牛肉预处理:将新鲜牛肉切片,将新鲜牛肉片依次放置在低压环境、高压环境处理;
(2)浸渍处理:将步骤(1)处理好的牛肉片放置在浸渍液中,真空浸渍处理,捞出;
(3)低温油炸:将浸渍处理后的牛肉片加到150-170℃油中油炸至5-6分熟;
(4)腌制熏烤处理:将调味料涂抹在低温油炸后的牛肉薄片表面,用40-45℃的炭火温度熏烤20-24h;
(5)二次油炸:将熏烤后的牛肉片加到200-230℃油中油炸,使牛肉达到酥即可。
2.如权利要求1所述的香酥牛干巴的制备方法,其特征在于,所述步骤(1),新鲜牛肉片是先放置在200Mpa下保压处理15-20min,再放置在500MPa下保压处理8-10min。
3.如权利要求1所述的香酥牛干巴的制备方法,其特征在于,所述浸渍液按重量份以下原料混合制成:10-20份海藻酸钠、10-20份羧甲基纤维素、0.2-0.5份抗氧化剂、200份水。
4.如权利要求3所述的香酥牛干巴的制备方法,其特征在于,所述抗氧化剂由连翘叶提取物、石榴皮提取物按2:1的质量比混合制成。
5.如权利要求4所述的香酥牛干巴的制备方法,其特征在于,所述连翘叶提取物、石榴皮提取物的制备的方法为:将连翘叶、石榴皮粉碎后,分别加入10倍80%乙醇回流提取2h,制得连翘叶乙醇提取液、石榴皮乙醇提取液;然后回收提取液中的乙醇,干燥,制得连翘叶提取物、石榴皮提取物。
6.如权利要求1所述的香酥牛干巴的制备方法,其特征在于,所述真空处理是在0.02-0.04Mpa下浸渍处理2-3h。
7.如权利要求1所述的香酥牛干巴的制备方法,其特征在于,所述调味料按重量份计由以下原料制成:花椒粉1-3份、胡椒粉1-3份、五香粉2-3份、味精2-3份、食盐5-10份。
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