CN112205585A - 一种提升牙签牛肉q弹口感的加工工艺 - Google Patents
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Abstract
本发明涉及食品加工技术领域，尤其为一种提升牙签牛肉Q弹口感的加工工艺，包括以下步骤：A、解冻；B、清洗；C、切割成型；D、捶打及添料；E、牙签串；F、腌制：向牙签牛肉中加入适量的盐、味精、生粉，搅拌均匀，静置3～4h；G、油炸；H、冷水速冷。本发明首先利用离子反射板反射高压电子流，对牛肉进行保护性解冻，然后根据纹路将牛肉切割成颗粒块状，再添加安多夫松肉粉并进行两次捶打处理，使得肉质松软且不会变性，随后添加生粉进行腌制，保湿锁水，而在油炸时，特制牙签中的淀粉成分会少量释放，保护周围肉质，最后利用冷水速冷，从而综合提升了该牙签牛肉的Q弹口感，并进一步提高了该牙签牛肉的口感风味。
Description
技术领域
本发明涉及食品加工技术领域，具体为一种提升牙签牛肉Q弹口感的加工工艺。
背景技术
牛肉因含有丰富的蛋白质和较低的脂肪而被广大消费者喜爱。而牙签牛肉作为一道采用牛肉为主要食材，以辣椒、孜然等作为调料制作而成的特色菜式，更具有独特的风味。
但现有的牙签牛肉的加工工艺依然存在一定的问题，具体问题在于其原材料通常为冷冻肉，需要经过解冻处理后方可进行后续加工，但常规的加热解冻过程中，由于时间较长，牛肉中的蛋白质结构、微生物生长和物性均会发生较大变化等；另外，在后续加工过程中，缺乏对牛肉本身状态的处理方法，使得部分牛肉的中心状态与表面状态存在较大差异，从而导致肉质不够细腻，干湿、软硬差异较大等状况，进而影响该牙签牛肉成品的Q弹口感。
发明内容
本发明的目的在于提供一种提升牙签牛肉Q弹口感的加工工艺，具备口感Q弹、增味提鲜的优点，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：一种提升牙签牛肉Q弹口感的加工工艺，包括以下步骤：
A、解冻：在2～6℃的恒温环境下，利用离子反射板反射高压电子流，对牛肉进行解冻；
B、清洗：采用灭菌清水对解冻后的牛肉反复冲洗三次；
C、切割成型：将洗净的牛肉摊开，观察纹路，先沿着纹路切割成细条状，再关于纹路垂直切割成颗粒块状；
D、捶打及添料：①在-1～1℃的恒温环境下，将牛肉颗粒放入自动锤肉机中，添加适量安多夫松肉粉，捶打10～15min，②添加辅料a，经过20～30min 的盐溶性蛋白溶出处理，③添加辅料b，继续敲打捶打10～15min后取出；
E、牙签串：将每2～3块牛肉颗粒串在一根特制的牙签上；
F、腌制：向牙签牛肉中加入适量的盐、味精、生粉，搅拌均匀，静置3～ 4h；
G、油炸：将腌制后的牙签牛肉放入高温辣椒油中进行油炸；
H、冷水速冷：将高温杀菌后的袋装牙签牛肉直接放入冰水混合物中，冷却5～10min后取出即可。
优选的，所述步骤A中离子反射板关于牛肉呈90°垂直设置，高压电子流的电压为18～20KV。
优选的，所述步骤D-②中辅料a的重量组份如下：
食盐20～30份、白砂糖30～40份。
优选的，所述步骤D-③中辅料b的重量组份如下：
蛋清液15～20份、葡聚糖4～5份、奇亚籽粉0.7～1份、胡椒粉4～5 份、鱼露2～3份以及冰水混合物12～15份。
优选的，所述步骤E中特制牙签的成分包含淀粉。
与现有技术相比，本发明的有益效果如下：
1、通过在恒温环境下，利用离子反射板反射高压电子流，对牛肉进行解冻，避免细胞液过度流失，然后根据纹路将牛肉切割成颗粒块状，避免破坏肉质，再添加安多夫松肉粉并进行两次捶打处理，使得肉质松软且不会变性，随后添加生粉进行腌制，保湿锁水，而在油炸时，特制牙签中的淀粉成分会少量释放，保护周围肉质，最后利用冷水速冷，提升肉质弹性，从而综合提升了该牙签牛肉的Q弹口感；
2、在恒温捶打过程中，通过添加辅料a、辅料b并混合均匀，依次达到溶出肉浆蛋白、增味提鲜的效果，从而进一步提高了该牙签牛肉的口感风味。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例：(以500g成品为例)
一种提升牙签牛肉Q弹口感的加工工艺，包括以下步骤：
A、解冻：在2～6℃的恒温环境下，利用离子反射板(关于牛肉呈90°垂直设置)反射高压电子流(电压为18～20KV)，对牛肉进行解冻，避免常规的升温式解冻方式造成牛肉细胞液过度蒸发，最后导致肉质变硬；
B、清洗：采用灭菌清水对解冻后的牛肉反复冲洗三次；
C、切割成型：将洗净的牛肉摊开，观察纹路，先沿着纹路切割成细条状，再关于纹路垂直切割成颗粒块状，避免破坏肉质纹理；
D、添料打击：①在-1～1℃的恒温环境下，将牛肉颗粒放入自动锤肉机中，添加2g安多夫松肉粉，捶打10～15min，使得牛肉颗粒松散、软弹，②添加辅料a(食盐15g、白砂糖35g)，经过20～30min的盐溶性蛋白溶出处理，③添加辅料b(蛋清液18g、葡聚糖4g、奇亚籽粉1g、胡椒粉4g、鱼露3g 以及冰水混合物15g)，继续敲打捶打10～15min后取出，使得牛肉充分吸收上述辅料，达到增味提鲜的效果；
E、牙签串：将每2～3块牛肉颗粒串在一根特制的牙签(其成分包含淀粉)上；
F、腌制：向牙签牛肉中加入适量的盐、味精、生粉，搅拌均匀，静置3～ 4h，其中的生粉用于保湿锁水，维持肉质软弹；
G、油炸：将腌制后的牙签牛肉放入高温辣椒油中进行油炸，牙签中的淀粉成分会少量释放，保护周围肉质，避免牙签周围的牛肉烧焦或粘结于牙签上；
H、冷水速冷：将高温杀菌后的袋装牙签牛肉直接放入冰水混合物中，冷却5～10min后取出即可，让肉质更具弹性。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (5)
1.一种提升牙签牛肉Q弹口感的加工工艺，其特征在于，包括以下步骤：
A、解冻：在2～6℃的恒温环境下，利用离子反射板反射高压电子流，对牛肉进行解冻；
B、清洗：采用灭菌清水对解冻后的牛肉反复冲洗三次；
C、切割成型：将洗净的牛肉摊开，观察纹路，先沿着纹路切割成细条状，再关于纹路垂直切割成颗粒块状；
D、捶打及添料：①在-1～1℃的恒温环境下，将牛肉颗粒放入自动锤肉机中，添加适量安多夫松肉粉，捶打10～15min，②添加辅料a，经过20～30min的盐溶性蛋白溶出处理，③添加辅料b，继续敲打捶打10～15min后取出；
E、牙签串：将每2～3块牛肉颗粒串在一根特制的牙签上；
F、腌制：向牙签牛肉中加入适量的盐、味精、生粉，搅拌均匀，静置3～4h；
G、油炸：将腌制后的牙签牛肉放入高温辣椒油中进行油炸；
H、冷水速冷：将高温杀菌后的袋装牙签牛肉直接放入冰水混合物中，冷却5～10min后取出即可。
2.根据权利要求1所述的一种提升牙签牛肉Q弹口感的加工工艺，其特征在于，所述步骤A中离子反射板关于牛肉呈90°垂直设置，高压电子流的电压为18～20KV。
3.根据权利要求1所述的一种提升牙签牛肉Q弹口感的加工工艺，其特征在于，所述步骤D-②中辅料a的重量组份如下：
食盐20～30份、白砂糖30～40份。
4.根据权利要求1所述的一种提升牙签牛肉Q弹口感的加工工艺，其特征在于，所述步骤D-③中辅料b的重量组份如下：
蛋清液15～20份、葡聚糖4～5份、奇亚籽粉0.7～1份、胡椒粉4～5份、鱼露2～3份以及冰水混合物12～15份。
5.根据权利要求1所述的一种提升牙签牛肉Q弹口感的加工工艺，其特征在于，所述步骤E中特制牙签的成分包含淀粉。
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| 张馨月，等: "几种新型解冻技术对肉品质影响的研究进展", 《食品与发酵工业》, vol. 46, no. 12, pages 293 - 298 * |
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