CN112890077A - 低温慢煮技术烧烤工艺 - Google Patents
低温慢煮技术烧烤工艺 Download PDFInfo
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Abstract
本发明公开了低温慢煮技术烧烤工艺,涉及食品加工工艺技术领域。本发明烤肉工艺包括预处理阶段工艺和点餐后加工工艺,预处理阶段工艺包括以下步骤:Step1:将待加工食材进行腌制;Step2:将腌制后食材进行真空密封;Step3:将真空密封后食材进行低温慢煮;Step4:对低温慢煮后食材进行切割加工;点餐后加工工艺包括以下步骤:Step5:对切割加工后食材(包括肉串)进行炸制;Step6:将炸制后食材(包括肉串)进行煎烤;Step7:最后进行调味,即完成食材的制作。本发明低温慢煮技术烧烤工艺通过低温慢煮和炸、煎技术相结合,让食材摆脱木炭、燃气等明火加热,还能保持外焦里嫩的口感,同时可大大缩短烤制制熟的时间,并且易于标准化,可替代传统烧烤厨师。
Description
技术领域
本发明涉及食品加工工艺技术领域,特别是涉及低温慢煮技术烧烤工艺。
背景技术
烤肉(烤串)是中国久负盛名的特色菜肴,独具风味,历史悠久,有浓郁的香味和鲜美的味道,可大大提高食欲;
现阶段烤肉多以燃气烤、碳烤和电烤为主,通常是通过外部高温(100-700℃)来加热食材,达到食材由生变熟的效果,并且会以木炭、煤炭、煤气、液化气、天然气、电加热管和电加热板(电源)来加热食材,食材烤熟过程中会持续有油烟排出,烤制时间长,油烟大,烤制成品参差不齐,时有烤不熟的情况发生,使烤肉中含带细菌,存在安全隐患;同时过于依赖烧烤厨师,不易标准化;此外传统烹饪方法会让食材减少15-20%的重量,其中主要是食物中的水分,会影响食物口感;为此,我们提出低温慢煮技术烧烤工艺。
发明内容
本发明的目的在于提供低温慢煮技术烧烤工艺,以解决上述背景中提出的问题。
为解决上述技术问题,本发明是通过以下技术方案实现的:
本发明为低温慢煮技术烧烤工艺,包括预处理阶段工艺和点餐后加工工艺,所述预处理阶段工艺包括以下步骤:
Step1:将待加工食材进行腌制,增加食物风味与水分;
Step2:将腌制后食材真空密封,锁住食物风味与水分;
Step3:将真空密封后食材进行低温慢煮,可进行杀菌,其原理与巴氏杀菌原理相同,让食材变熟,最大程度保留食材风味与水分;
Step4:对低温煮制后食材进行切割加工,给食材穿串、密封保鲜,易于后期储存和烹饪;
所述点餐后加工工艺包括以下步骤:
Step5:对切割加工后食材(包括肉串)进行炸制,快速加热食材,让食材外焦里嫩,具有烤制口感;
Step6:将炸制后食材(包括肉串)进行煎烤,让食材表面焦化,配合淋酒的步骤,让酒香挥发,提升烤制口感和风味;
Step7:最后用佐料和香料调味,还可加入熏制步骤,赋予食物独特风味和口感,即完成食材的全部制作,此过程易操作,可以标准化设备代替专业厨师。
优选地,所述Step3中慢煮温度为45-85℃,煮制时长为1-24小时(煮制温度、时间根据食物特性和大小而定,比如煮制鸡肉和牛肉所需温度、时间不同;煮制1㎝厚的羊肉和3㎝厚的羊肉所需时间不同)。
优选地,所述Step4中食材切割厚度为0.8-3.5cm。
优选地,所述Step5中食材炸制温度为160-230℃。
优选地,所述Step6中食材煎烤温度为140-220℃。
优选地,所述食材包括海鲜、贝类、家禽类、猪肉、羊肉、牛肉、动物表皮、内脏、豆制品和蔬菜等。
本发明具有以下有益效果:
本发明工艺利用低温慢煮,炸制,煎烤来替代传统烤肉中液化气烤、天然气烤、碳烤和电烤的工艺,令烤肉口感相近,可有效缩短5-10倍的烤熟时间,减少油烟排放,可实现成品标准化,无需专业烧烤厨师。
本发明工艺将低温慢煮技术运用到食材加工环节,让食材在真空环境和低温加热环境中变熟,起到杀菌效果的同时,最大程度的保留食材的水分与风味,其作用与牛奶巴氏杀菌相似,通过低温慢煮后的食材,烹饪烤制起来成熟时间更快,达到烤肉口感的时间更短,且风味不减。
本发明工艺将低温慢煮技术、油炸工艺、铁板煎烤工艺融为一体,通过腌制、真空密封、低温加热杀菌、高温油炸和煎烤来还原传统烤肉的口感,并大大缩短食材从点餐到上桌的制作时间。
本发明工艺能够让食物杀菌更彻底,食物更为安全卫生,并且代替明火烧烤,降低火灾的风险,增加生产加工环节的安全性,减少明火油烟的排放,降低油烟排放污染,可有效减少人为操作带来的不可控性,减少因操作失误造成的浪费和损失。
当然,实施本发明的任一产品并不一定需要同时达到以上所述的所有优点。
附图说明
为了更清楚地说明本发明实施例的技术方案,下面将对实施例描述所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些附图获得其他的附图。
图1为本发明的低温慢煮技术烧烤工艺的制作工艺流程图。
具体实施方式
下面将结合本发明实施例中的附图,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作出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
请参阅图1所示:本发明为低温慢煮技术烧烤工艺,包括预处理阶段工艺和点餐后加工工艺,预处理阶段工艺包括以下步骤:
Step1:将待加工食材进行腌制,增加食物风味与水分;
Step2:将腌制后食材真空密封,锁住食物风味与水分;
Step3:将真空密封后食材进行低温慢煮,可进行杀菌,其原理与巴氏杀菌原理相同,让食材变熟,最大程度保留食材风味与水分;
Step4:对低温煮制后食材进行切割加工,给食材穿串、密封保鲜,易于后期储存和烹饪;
点餐后加工工艺包括以下步骤:
Step5:对切割加工后食材(包括肉串)进行炸制,快速加热食材,让食材外焦里嫩,达到烤制口感;
Step6:将炸制后食材(包括肉串)进行煎烤,让食材表面焦化,配合淋酒的步骤,让酒香挥发,提升烤制口感和风味;
Step7:最后进行调味,即完成食材的制作,赋予食物独特风味,可加入熏制,易操作,可代替厨师。
其中,Step3中慢煮温度为45-85℃,煮制时长为1-24小时(煮制温度、时间根据食物特性和大小而定,比如煮制鸡肉和牛肉所需温度、时间不同;煮制1㎝厚的羊肉和3㎝厚的羊肉所需时间不同)。
其中,Step4中食材切割厚度为0.8-3.5cm,便于制作。
其中,Step5中食材炸制温度为160-230℃。
其中,Step6中食材煎烤温度为140-220℃。
其中,食材包括海鲜、贝类、家禽类、猪肉、羊肉、牛肉、动物表皮、内脏、豆制品和蔬菜等。
本发明替代方案有以下几种可能:
实施例一:
省略加工步骤;
A:如省略腌制,通过密封、低温慢煮、切割加工、炸制、煎烤和调味来制作,这样同样可以达到制作效果,但食材水分会有流失,口感会有一定程度上的不同;
B:如省略炸制,通过Step1、Step2、Step3、Step4、Step6、Step7来制作,Step6可让食物产生焦化层,但导热不均,食物容易热不透,每一面焦化的程度不同,厚度不同的地方,薄处变焦变烫,厚处外层焦,内部凉;
C:如省略煎烤,通过Step1、Step2、Step3、Step4、Step5、Step7来制作,也可接近制作效果,但只炸不煎,口感偏油腻,外焦里嫩的口感也不明显;
D:如省略调味,可让顾客自助使用调料。
实施例二:
替换加工步骤;
A:如将腌制替换成用水泡,来达到食物水分充足的效果;
B:如将真空密封替换成不真空的密封,然后隔水加热,或是密封后蒸烤来达到加热食物同时保留食物内水分的效果(但水分会流失更多);
C:如将低温慢煮时用的水替换成油、盐水等导热液体,来达到让食物在加热环境中的均匀受热的效果;
D:如将炸制或煎烤,或二者一起,替换成电烤、炭烤或燃气烤,来达到快速加热的效果(需提前低温慢煮过),但加热速度都慢于炸制;
E:如将切割加工替换成半成品(比如穿好的串品)。
实施例三:
改变制作顺序;
A:如将腌制与真空密封和低温慢煮三个步骤合并成两个或一个步骤;
①、将腌制料放入真空袋,在真空环境中进行腌制,然后再低温慢煮;
②、将腌制料与食物真空封好后,开始低温慢煮,让食物在加热过程中逐渐入味,起到腌制效果。
B:如预先切割加工,完成后再进行腌制、真空密封和低温慢煮等工序,也可达到食物制成后的效果;
C:如将炸制和煎烤互换,也可达到食物制成后的效果。
本发明用低温慢煮、炸制、煎或铁板烧代替传统明火烧烤,大大缩短了从下单到出餐的时间,减少了木炭、燃气和电烤产生的大量油烟,其利用可控温电器代替高级厨师,操作便捷,可标准化,降低人工成本。
本发明工艺目的是缩短烤肉时间,在无明火的条件下让烤肉标准化,做到去厨师化,同时不失风味与口感,其低温慢煮技术,是以科学化研究,找出每种食材的蛋白细胞受热爆破温度范围,从而计算出爆破温度以内,用多长的时间把食物煮熟最好,例如鸡蛋在62℃的时候,蛋黄跟蛋白都在最佳状态,两者软硬度一样,吃起来口感最好,不会一边软一边硬,而蛋白质的保存也最多,美味与营养兼得;具体方法是将食材放入食品级塑料袋,抽尽袋内空气呈真空状态后,再放入到计算好温度的水中恒温加热,持续相应的时间后,食物会在袋中慢慢变熟,在最适合的温度中释出最多的谷氨酸钠,呈现原汁原味的同时,最大程度的减少因烹饪而导致的水分流失,让食物变熟后的质地与营养保持最佳状态。
本发明中,油炸是将食物放入食用油中加热的过程中,并且通常油的液面高于食物高度,油炸是食品熟制和干制的一种加工方法,即将食品置于高温度的油脂中,使其加热快速熟化的过程,油炸可杀灭食品中的微生物,改善食物风味,提高营养价值,赋予食物特有的金黄色泽,油炸工艺的关键是控制油温和加热时间,不同原料的油温和加热时间不同,一般油炸的温度为100-230℃,油炸制品加工时,油可以提供快速并且均匀的热能传导,让食物表面温度迅速升高,水分汽化,表面出现干燥层,形成硬壳,食物由外向内发生水分汽化,热能由外向内传导,温度逐渐升高,食物熟化的同时,表面发生焦糖化反应,部分物质分解,产生油炸食物特有的色泽和香味。
本发明中,煎是以热源(多指火、电)将导热盛器加热后,结合油或水,将食物放入盛器,至食物表面发生焦化的烹饪过程,铁板烧是一种类似煎的烹饪方式,其先将铁板烧热,再将食物配上油、水、酒及调味品在铁板上加热,让食物发生焦化的烹饪方式。
在本说明书的描述中,参考术语“一个实施例”、“示例”、“具体示例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或者特点包含于本发明的至少一个实施例或示例中。在本说明书中,对上述术语的示意性表述不一定指的是相同的实施例或示例。而且,描述的具体特征、结构、材料或者特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
以上公开的本发明优选实施例只是用于帮助阐述本发明。优选实施例并没有详尽叙述所有的细节,也不限制该发明仅为的具体实施方式。显然,根据本说明书的内容,可作很多的修改和变化。本说明书选取并具体描述这些实施例,是为了更好地解释本发明的原理和实际应用,从而使所属技术领域技术人员能很好地理解和利用本发明。本发明仅受权利要求书及其全部范围和等效物的限制。
Claims (6)
1.低温慢煮技术烧烤工艺,包括预处理阶段工艺和点餐后加工工艺,其特征在于:所述预处理阶段工艺包括以下步骤:
Step1:将待加工食材进行腌制;
Step2:将腌制后食材真空密封;
Step3:将真空密封后食材进行低温慢煮;
Step4:对低温煮制后食材进行切割加工;
所述点餐后加工工艺包括以下步骤:
Step5:对切割加工后食材进行炸制;
Step6:将炸制后食材进行煎烤;
Step7:最后进行调味,即完成食材的制作。
2.根据权利要求1所述的低温慢煮技术烧烤工艺,其特征在于,所述Step3中慢煮温度为45-85℃,煮制时长为1-24小时(煮制温度、时间根据食物特性和大小而定,比如煮制鸡肉和牛肉所需温度、时间不同;煮制1㎝厚的羊肉和3㎝厚的羊肉所需时间不同)。
3.根据权利要求1所述的低温慢煮技术烧烤工艺,其特征在于,所述Step4中食材切割厚度为0.8-3.5cm。
4.根据权利要求1所述的低温慢煮技术烧烤工艺,其特征在于,所述Step5中食材炸制温度为160-230℃。
5.根据权利要求1所述的低温慢煮技术烧烤工艺,其特征在于,所述Step6中食材煎烤温度为140-220℃。
6.根据权利要求5所述的低温慢煮技术烧烤工艺,其特征在于,所述食材包括海鲜、贝类、家禽类、猪肉、羊肉、牛肉、动物表皮、内脏、豆制品和蔬菜。
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