CN112089022A - 一种黑椒牛排及其加工方法 - Google Patents
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- 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
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Abstract
本发明公开了一种黑椒牛排及其加工方法,其技术方案是:包括黑椒牛排配方:牛排、芦笋、口蘑、洋葱、大蒜、红葡萄酒、姜末、黄油、盐、黑胡椒碎、植物油、橄榄油、太白粉,黑椒牛排配方中各成分百分比为:牛排60‑70%、芦笋5‑10%、口蘑5‑10%、洋葱5‑10%、大蒜3‑5%、姜末2‑4%、红葡萄酒5‑10%、黄油2‑4%、盐1‑2%、黑胡椒碎1‑2%、植物油1‑2%、橄榄油2‑4%、太白粉1‑2%,本发明的有益效果是:煎牛排倒入的红葡萄酒倒入沸腾挥发酒精,将锅底的那些煎牛排“烧焦的黑色斑块”融开,直至酒汁边干,使得黑椒牛排的口感鲜美,去异味增香味,增加了食用者对黑椒牛排的喜爱度,将牛肉拍散和倒入橄榄油腌制就是使牛排嫩滑的秘诀。
Description
技术领域
本发明涉及黑椒牛排技术领域,具体涉及一种黑椒牛排及其加工方法。
背景技术
肉是肉类食品之一,牛肉蛋白质含量高,而脂肪含量低,味道鲜美,牛肉中富含丰富的蛋白质,其氨基酸组成比猪肉更接近人体需要,能提高机体抗病能力;牛肉中的肌氨酸含量较高,对增长肌肉、增强力量特别有效;此外,牛肉中还含有多种营养元素,对促进物质新陈代谢、增强免疫能力等有较好作用;因此,现针对成品牛肉食品设计产品配方及其制作方法。
现有技术存在以下不足:现有的技术中的黑椒牛排在食用时,食用的口感欠佳,而且黑椒牛排的外观看起来存在的一定的缺陷,导致食用者对黑椒牛排并不是特别的喜爱。
因此,发明一种黑椒牛排及其加工方法很有必要。
发明内容
为此,本发明提供一种黑椒牛排及其加工方法,腌制时倒入的红葡萄酒或红酒倒入沸腾挥发酒精,将锅底的那些煎牛排“烧焦的黑色斑块”融开,直至酒汁边干,使得黑椒牛排的口感鲜美,去异味增香味,增加了食用者对黑椒牛排的喜爱度,将牛肉拍散和倒入橄榄油或花生油腌制就是使牛排嫩滑的秘诀。
为了实现上述目的,本发明提供如下技术方案:一种黑椒牛排及其加工方法,包括黑椒牛排配方:牛排、芦笋、口蘑、洋葱、大蒜、红葡萄酒、姜末、黄油、盐、黑胡椒碎、植物油、橄榄油、太白粉,黑椒牛排配方中各成分百分比为:牛排60-70%、芦笋5-10%、口蘑5-10%、洋葱5-10%、大蒜3-5%、姜末2-4%、红葡萄酒5-10%、黄油2-4%、盐1-2%、黑胡椒碎1-2%、植物油1-2%、橄榄油2-4%、太白粉1-2%;
一种黑椒牛排的制备方法,步骤具体如下:
S1选取:牛排自然解冻到室温,在表面撒少许盐和黑胡椒碎,牛排保持室温,煎时受热更均匀;
S2备料:芦笋切去老根,口蘑去蒂,切成两半,洋葱取鲜嫩部分,切成末,大蒜去皮,剁成小粒;
S3腌制:洋葱切丁,蒜片,姜末装碗,牛排放入,加入少许植物油,红葡萄酒开始腌制,两面均匀撒上黑椒粉和少许盐,戴一次性手套反复抹压入味,然后淋上花生油,抹匀,放置一小时;
S4翻动:大火加热平底煎锅,将锅烧到开始冒烟后放入黄油,晃动锅,使黄油快速溶化,将两块牛排同时放入,淋入红葡萄酒,一面煎到开始渗出血水后,翻面煎另一面,将另一面煎约1分钟,煎到牛排表面变色即可出锅,装盘,将洋葱和蒜粒倒入锅中,翻炒均匀。
优选的,S4中不粘锅烧热,把牛排放进锅中,用夹子压一压,确保牛肉均匀受热。每面煎1-2分钟,这样五成熟,外焦,里面还是粉红色。
优选的,S1中牛肉快速洗净,沥干水分,牛肉快速洗净,沥干水分,用厨房紙把血水吸干净,用刀背捶捶,让牛肉更松软,冰冻牛肉要提前半天时间从冷冻室转冷藏室解冻。
优选的,在所述步骤S1中,半筋半肉的部位是牛的上腰内肉,因为肉质细致、烹调速度快,通常只需4分钟就可熟,所以颇受消费者年节料理喜爱,挑选重点在于筋肉分明的完美比例,表面的油脂颜色是油黄且有光泽,内部肉质并无渗血和血块等杂质参杂,筋与肉的接连处保持鲜红色和有弹性的触感,用手触摸可感觉到明显的纤维者为佳。
优选的,在所述步骤S4中,拿起平底锅轻微游动,把锅内的油均匀的分布在底部,一般每30秒为一分熟翻面一次,两面都翻一次后,下一次翻面持续时间要缩短。
优选的,在所述步骤S4中,煎的温度为300摄氏度,烘干时长为4-6min,去异味增香。
优选的,可用胡椒和酱油等调味腌渍冷冻,等到要烹调时取出解冻,加入一颗鸡蛋和少许太白粉,增加滑嫩口感。
本发明的有益效果是:
1、牛肉快速洗净,沥干水分,牛肉快速洗净,沥干水分,用厨房紙把血水吸干净,用刀背捶捶,让牛肉更松软,冰冻牛肉要提前半天时间从冷冻室转冷藏室解冻。
2、牛肉快速洗净,沥干水分,用廚房紙把血水吸干净,用刀背捶捶,让牛肉更松软。
3、半筋半肉的部位是牛的上腰内肉,因为肉质细致、烹调速度快,通常只需4分钟就可熟,所以颇受消费者年节料理喜爱,挑选重点在于筋肉分明的完美比例,表面的油脂颜色是油黄且有光泽,内部肉质并无渗血和血块等杂质参杂,筋与肉的接连处保持鲜红色和有弹性的触感,用手触摸可感觉到明显的纤维者为佳。
4、煎的温度为300摄氏度,烘干时长为4-6min,使牛排充分吸收红葡萄酒,去异味增香。
5、可用胡椒和酱油等调味腌渍冷冻,等到要烹调时取出解冻,加入一颗鸡蛋和少许太白粉,增加滑嫩口感。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
实施例1:
本发明提供的一种黑椒牛排,包括黑椒牛排配方:牛排、芦笋、口蘑、洋葱、大蒜、红葡萄酒、姜末、黄油、盐、黑胡椒碎、植物油、橄榄油、太白粉,黑椒牛排配方中各成分百分比为:牛排60%、芦笋5%、口蘑5%、洋葱5%、大蒜3%、姜末2%、红葡萄酒5%、黄油2%、盐1%、黑胡椒碎1%、植物油1%、橄榄油2%、太白粉1%;
一种黑椒牛排的制备方法,步骤具体如下:
S1选取:牛排自然解冻到室温,在表面撒少许盐和黑胡椒碎,牛排保持室温,煎时受热更均匀;
S2备料:芦笋切去老根,口蘑去蒂,切成两半,洋葱取鲜嫩部分,切成末,大蒜去皮,剁成小粒;
S3腌制:洋葱切丁,蒜片,姜末装碗,牛排放入,加入少许植物油,红葡萄酒开始腌制,两面均匀撒上黑椒粉和少许盐,戴一次性手套反复抹压入味,然后淋上花生油,抹匀,放置一小时;
S4翻动:大火加热平底煎锅,将锅烧到开始冒烟后放入黄油,晃动锅,使黄油快速溶化,将两块牛排同时放入,淋入红葡萄酒,一面煎到开始渗出血水后,翻面煎另一面,将另一面煎约1分钟,煎到牛排表面变色即可出锅,装盘,将洋葱和蒜粒倒入锅中,翻炒均匀。
优选的,S4中不粘锅烧热,把牛排放进锅中,用夹子压一压,确保牛肉均匀受热。每面煎1-2分钟,这样五成熟,外焦,里面还是粉红色。
优选的,S1中牛肉快速洗净,沥干水分,牛肉快速洗净,沥干水分,用厨房紙把血水吸干净,用刀背捶捶,让牛肉更松软,冰冻牛肉要提前半天时间从冷冻室转冷藏室解冻。
优选的,在所述步骤S1中,半筋半肉的部位是牛的上腰内肉,因为肉质细致、烹调速度快,通常只需4分钟就可熟,所以颇受消费者年节料理喜爱,挑选重点在于筋肉分明的完美比例,表面的油脂颜色是油黄且有光泽,内部肉质并无渗血和血块等杂质参杂,筋与肉的接连处保持鲜红色和有弹性的触感,用手触摸可感觉到明显的纤维者为佳。
优选的,在所述步骤S4中,拿起平底锅轻微游动,把锅内的油均匀的分布在底部,一般每30秒为一分熟翻面一次,两面都翻一次后,下一次翻面持续时间要缩短。
优选的,在所述步骤S4中,煎的温度为300摄氏度,烘干时长为4-6min,去异味增香。
优选的,可用胡椒和酱油等调味腌渍冷冻,等到要烹调时取出解冻,加入一颗鸡蛋和少许太白粉,增加滑嫩口感。
实施例2:
本发明提供的一种黑椒牛排,包括黑椒牛排配方:牛排、芦笋、口蘑、洋葱、大蒜、红葡萄酒、姜末、黄油、盐、黑胡椒碎、植物油、橄榄油、太白粉,黑椒牛排配方中各成分百分比为:牛排65%、芦笋7%、口蘑7%、洋葱7%、大蒜4%、姜末3%、红葡萄酒7%、黄油3%、盐1.5%、黑胡椒碎1.5%、植物油1.5%、橄榄油1.5%、太白粉1.5%;
优选的,一种黑椒牛排的制备方法,步骤具体如下:
S1选取:牛排自然解冻到室温,在表面撒少许盐和黑胡椒碎,牛排保持室温,煎时受热更均匀;
S2备料:芦笋切去老根,口蘑去蒂,切成两半,洋葱取鲜嫩部分,切成末,大蒜去皮,剁成小粒;
S3腌制:洋葱切丁,蒜片,姜末装碗,牛排放入,加入少许植物油,红葡萄酒开始腌制,两面均匀撒上黑椒粉和少许盐,戴一次性手套反复抹压入味,然后淋上花生油,抹匀,放置一小时;
S4翻动:大火加热平底煎锅,将锅烧到开始冒烟后放入黄油,晃动锅,使黄油快速溶化,将两块牛排同时放入,淋入红葡萄酒,一面煎到开始渗出血水后,翻面煎另一面,将另一面煎约1.5分钟,煎到牛排表面变色即可出锅,装盘,将洋葱和蒜粒倒入锅中,翻炒均匀。
优选的,S4中不粘锅烧热,把牛排放进锅中,用夹子压一压,确保牛肉均匀受热。每面煎1-2分钟,这样五成熟,外焦,里面还是粉红色。
优选的,S1中牛肉快速洗净,沥干水分,牛肉快速洗净,沥干水分,用厨房紙把血水吸干净,用刀背捶捶,让牛肉更松软,冰冻牛肉要提前半天时间从冷冻室转冷藏室解冻。
优选的,在所述步骤S1中,半筋半肉的部位是牛的上腰内肉,因为肉质细致、烹调速度快,通常只需4分钟就可熟,所以颇受消费者年节料理喜爱,挑选重点在于筋肉分明的完美比例,表面的油脂颜色是油黄且有光泽,内部肉质并无渗血和血块等杂质参杂,筋与肉的接连处保持鲜红色和有弹性的触感,用手触摸可感觉到明显的纤维者为佳。
优选的,在所述步骤S4中,拿起平底锅轻微游动,把锅内的油均匀的分布在底部,一般每30秒为一分熟翻面一次,两面都翻一次后,下一次翻面持续时间要缩短。
优选的,在所述步骤S4中,煎的温度为300摄氏度,烘干时长为6-7min。
优选的,可用胡椒和酱油等调味腌渍冷冻,等到要烹调时取出解冻,加入一颗鸡蛋和少许太白粉,增加滑嫩口感。
实时例3:
本发明提供的一种黑椒牛排,包括黑椒牛排配方:牛排、芦笋、口蘑、洋葱、大蒜、红葡萄酒、姜末、黄油、盐、黑胡椒碎、植物油、橄榄油、太白粉,黑椒牛排配方中各成分百分比为:牛排70%、芦笋10%、口蘑10%、洋葱10%、大蒜5%、姜末4%、红葡萄酒10%、黄油4%、盐2%、黑胡椒碎5%、植物油2%、橄榄油4%、太白粉2%;
优选的,一种黑椒牛排的制备方法,步骤具体如下:
S1选取:牛排自然解冻到室温,在表面撒少许盐和黑胡椒碎,牛排保持室温,煎时受热更均匀;
S2备料:芦笋切去老根,口蘑去蒂,切成两半,洋葱取鲜嫩部分,切成末,大蒜去皮,剁成小粒;
S3腌制:洋葱切丁,蒜片,姜末装碗,牛排放入,加入少许植物油,红葡萄酒开始腌制,两面均匀撒上黑椒粉和少许盐,戴一次性手套反复抹压入味,然后淋上花生油,抹匀,放置一小时;
S4翻动:大火加热平底煎锅,将锅烧到开始冒烟后放入黄油,晃动锅,使黄油快速溶化,将两块牛排同时放入,淋入红葡萄酒,一面煎到开始渗出血水后,翻面煎另一面,将另一面煎约3分钟,煎到牛排表面变色即可出锅,装盘,将洋葱和蒜粒倒入锅中,翻炒均匀。
优选的,S4中不粘锅烧热,把牛排放进锅中,用夹子压一压,确保牛肉均匀受热。每面煎1分钟,这样五成熟,外焦,里面还是粉红色。
优选的,S1中牛肉快速洗净,沥干水分,牛肉快速洗净,沥干水分,用厨房紙把血水吸干净,用刀背捶捶,让牛肉更松软,冰冻牛肉要提前半天时间从冷冻室转冷藏室解冻。
优选的,在所述步骤S1中,半筋半肉的部位是牛的上腰内肉,因为肉质细致、烹调速度快,通常只需4分钟就可熟,所以颇受消费者年节料理喜爱,挑选重点在于筋肉分明的完美比例,表面的油脂颜色是油黄且有光泽,内部肉质并无渗血和血块等杂质参杂,筋与肉的接连处保持鲜红色和有弹性的触感,用手触摸可感觉到明显的纤维者为佳。
优选的,在所述步骤S4中,拿起平底锅轻微游动,把锅内的油均匀的分布在底部,一般每30秒为一分熟翻面一次,两面都翻一次后,下一次翻面持续时间要缩短。
优选的,在所述步骤S4中,煎的温度为300摄氏度,烘干时长为3-4min。
优选的,可用胡椒和酱油等调味腌渍冷冻,等到要烹调时取出解冻,加入一颗鸡蛋和少许太白粉,增加滑嫩口感。
分别取上述实施例1-3的方法,每种方法制作20份黑椒牛排,分别对每份黑椒牛排的香味、内部品相、消化性和口感进行检测,得到以下数据:
由上表可知,实施例1中方法适宜,煎牛排时倒入的红葡萄酒倒入沸腾挥发酒精,将锅底的那些煎牛排“烧焦的黑色斑块”融开,直至酒汁边干,去异味增香味,使得黑椒牛排的口感鲜美,增加了食用者对黑椒牛排的喜爱度,将牛肉拍散和倒入橄榄油腌制就是使牛排嫩滑的秘诀。
以上所述,仅是本发明的较佳实施例,任何熟悉本领域的技术人员均可能利用上述阐述的技术方案对本发明加以修改或将其修改为等同的技术方案。因此,依据本发明的技术方案所进行的任何简单修改或等同置换,尽属于本发明要求保护的范围。
Claims (8)
1.一种黑椒牛排的配方,其特征在于:包括黑椒牛排配方:牛排、芦笋、口蘑、洋葱、大蒜、红葡萄酒、姜末、黄油、盐、黑胡椒碎、植物油、橄榄油、太白粉,黑椒牛排配方中各成分百分比为:牛排60-70%、芦笋5-10%、口蘑5-10%、洋葱5-10%、大蒜3-5%、姜末2-4%、红葡萄酒5-10%、黄油2-4%、盐1-2%、黑胡椒碎1-2%、植物油1-2%、橄榄油2-4%、太白粉1-2%。
2.一种黑椒牛排的制备方法,其特征在于:步骤具体如下:
S1选取:牛排自然解冻到室温,在表面撒少许盐和黑胡椒碎,牛排保持室温,煎时受热更均匀;
S2备料:芦笋切去老根,口蘑去蒂,切成两半,洋葱取鲜嫩部分,切成末,大蒜去皮,剁成小粒;
S3腌制:洋葱切丁,蒜片,姜末装碗,牛排放入,加入少许植物油,红葡萄酒开始腌制,两面均匀撒上黑椒粉和少许盐,戴一次性手套反复抹压入味,然后淋上花生油,抹匀,放置一小时;
S4翻动:大火加热平底煎锅,将锅烧到开始冒烟后放入黄油,晃动锅,使黄油快速溶化,将两块牛排同时放入,淋入红葡萄酒,一面煎到开始渗出血水后,翻面煎另一面,将另一面煎约1分钟,煎到牛排表面变色即可出锅,装盘,将洋葱和蒜粒倒入锅中,翻炒均匀。
3.根据权利要求2所述的一种黑椒牛排的制备方法,其特征在于:S4中不粘锅烧热,把牛排放进锅中,用夹子压一压,确保牛肉均匀受热,每面煎1-2分钟,这样五成熟,外焦,里面还是粉红色。
4.根据权利要求2所述的一种黑椒牛排的制备方法,其特征在于,S4中牛肉快速洗净,沥干水分,牛肉快速洗净,沥干水分,用厨房纸把血水吸干净,用刀背捶捶,让牛肉更松软,冰冻牛肉要提前半天时间从冷冻室转冷藏室解冻。
5.根据权利要求2所述的一种黑椒牛排的制备方法,其特征在于:在所述步骤S1中,半筋半肉的部位是牛的上腰内肉,因为肉质细致、烹调速度快,通常只需4分钟就可熟,所以颇受消费者年节料理喜爱,挑选重点在于筋肉分明的完美比例,表面的油脂颜色是油黄且有光泽,内部肉质并无渗血和血块等杂质参杂,筋与肉的接连处保持鲜红色和有弹性的触感,用手触摸可感觉到明显的纤维者为佳。
6.根据权利要求2所述的一种黑椒牛排的制备方法,其特征在于:在所述步骤S4中,拿起平底锅轻微游动,把锅内的油均匀的分布在底部,一般每30秒为一分熟翻面一次,两面都翻一次后,下一次翻面持续时间要缩短。
7.根据权利要求2所述的一种黑椒牛排的制备方法,其特征在于:在所述步骤S4中,煎的温度为300摄氏度,烘干时长为4-6min。
8.根据权利要求2所述的一种黑椒牛排的制备方法,其特征在于:可用胡椒和酱油等调味腌渍冷冻,等到要烹调时取出解冻,加入一颗鸡蛋和少许太白粉,增加滑嫩口感。
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