CN104323303A - 一种番茄牛肉卤制品的制作方法 - Google Patents
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Abstract
本发明公开了一种番茄牛肉卤制品的制作方法,将花椒、丁香、八角、份、姜、小茴香、草果、陈皮作为香辛料制作卤水,牛肉经过腌制后放入卤水中煮制,同时加入番茄酱,最后进行杀菌、真空包装,常温保存。本发明的番茄牛肉卤制品中的牛肉含铁较丰富,搭配番茄可以使牛肉中的铁更好地被人体吸收,有效预防缺铁性贫血,番茄所含苹果酸、柠檬酸等有机酸,调整胃肠功能,番茄酱起到嫩化作用提高产品的咀嚼性,感官评定反映较好。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种番茄牛肉卤制品的制作方法。
背景技术
牛肉是中国人消费的肉类食品之一,仅次于猪肉,牛肉中的蛋白质含量高达20%,是猪肉的2倍,而且包括所有人体必需的氨基酸。其氨基酸的比值和人体蛋白质中的氨基酸的比值几乎完全一致。
番茄,又称西红柿,含有丰富的维生素,近几年的研究发现,生的番茄汁营养价值远低于熟食时的营养价值。番茄中还含有一种特殊的成分-番茄红素,科学研究发现番茄中的番茄红素是一种有帮助消化和利尿的物质。番茄红素对于胰腺癌、***癌、膀胱癌及消化道癌的发生也具有制约作用,市售的番茄酱中番茄红素的含量比同等量的番茄要多3~5倍,另外番茄红素本身是天然色素,因此番茄红素有成为腌肉类肉制品添加剂的潜力。
现如今越来越多的人开始关注养生,以食物为例,人们更多的是关注食物的搭配问题,关于牛肉与番茄的搭配有很多的做法如:番茄牛腩、番茄牛肉汤、番茄烧牛肉等。营养学家表示:牛肉和番茄可谓是营养绝配,吃牛肉能提高机体抗病能力,还有暖胃作用;番茄则是含番茄红素最多的食物,有防癌功效。它俩搭配不仅可发挥自身优势,更重要的是能增强补血功效。牛肉含铁较丰富,遇到番茄后,可以使牛肉中的铁更好地被人体吸收,有效预防缺铁性贫血。而在煮制牛肉期间,加上些番茄,能让牛肉更快变烂,另外牛肉富含优质蛋白,尤其是肌氨酸的含量与其他食物相比更为丰富,它对小孩子肌肉的发育发挥着重要作用,番茄所含苹果酸、柠檬酸等有机酸,能促使胃液分泌对脂肪及蛋白质的消化,调整胃肠功能,有助胃肠疾病的康复。
目前酱卤牛肉口味单一,生产一种果蔬新口味酱牛肉并进行工业化生产十分必要。
发明内容
本发明的目的是提供一种番茄牛肉卤制品的制作方法,得到的产品口味醇厚,食用携带方便。
为实现上述目的,本发明采用以下技术方案:
一种番茄牛肉卤制品的制作方法,步骤如下:
(1)按下述重量份数的原料配制卤水的香辛料:花椒0.3~0.8份、丁香0.1~0.3份、八角0.3~0.8份、姜3~8份、小茴香0.5~1份、草果0.3~0.8份、陈皮0.3~0.8份;
(2)腌制牛肉:将牛肉剔除筋膜后切块放入容器中,加入食盐用力搓匀,所需食盐的量为牛肉质量的2~5%,在0~4℃下腌制3~4d,其间翻倒1次;
(3)制作卤水:将香辛料用纱布包起来放入重量份数为90~100份的水中,然后加入重量份数为4~5份的食盐,大火烧开,煮制25~30min,冷却过夜,0~4℃保存;
(4)制作番茄酱:将番茄在70~80℃的水中焖20~30s后取出,去皮、切块、过滤、打浆,加入水和白糖后在蒸煮锅中熬煮10~15min;
(5)煮制:将步骤(2)腌制好的牛肉块放入步骤(3)制作好的卤水中,使卤水能漫过肉块2~5cm,大火煮制25~35min后加入牛肉块肉重10~20%的番茄酱,小火煮制150~200min;
(6)包装:将煮制好的番茄牛肉冷却后,杀菌、真空包装,常温保存。
所述步骤(3)制作卤水时加入步骤(2)剔除后的筋膜,使卤水味道更浓。
所述步骤(4)中水的用量与番茄的用量相同,白糖的用量为水量的20~30%。
本发明的有益效果:(1)本发明的番茄牛肉卤制品中的牛肉含铁较丰富,搭配番茄可以使牛肉中的铁更好地被人体吸收,有效预防缺铁性贫血。(2)番茄所含苹果酸、柠檬酸等有机酸,能促使胃液分泌对脂肪及蛋白质的消化,调整胃肠功能,有助胃肠疾病的康复。(3)添加番茄酱的牛肉,顺肌纤维方向的剪切力都是减小的,番茄酱起到嫩化作用,垂直肌纤维方向的剪切力增大,提高产品的咀嚼性,感官评定反映较好。(4)本发明的番茄牛肉卤制品食用携带方便,产品的货架期长。
具体实施方式
实施例1
本实施例的番茄牛肉卤制品的制作方法,步骤如下:
(1)按下述原料配制卤水的香辛料:花椒0.3Kg、丁香0.1Kg、八角0.3Kg、姜3Kg、小茴香0.5Kg、草果0.3Kg、陈皮0.3Kg;
(2)腌制牛肉:将500 Kg牛肉剔除筋膜后切块放入容器中,加入10Kg食盐用力搓匀,在0℃下腌制4d,其间翻倒1次;
(3)制作卤水:将香辛料用纱布包起来放入90Kg的水中,然后加入4Kg食盐和步骤(2)剔除后的筋膜,大火烧开,煮制25min,冷却过夜,0℃保存;
(4)制作番茄酱:将100Kg番茄在70℃的水中焖30s后取出,去皮、切块、过滤、打浆,加入100Kg水和20Kg白糖后在蒸煮锅中熬煮10min;
(5)煮制:将步骤(2)腌制好的牛肉块放入步骤(3)制作好的卤水中,使卤水能漫过肉块2cm,大火煮制35min后加入50Kg番茄酱,小火煮制150min;
(6)包装:将煮制好的番茄牛肉冷却后,杀菌、真空包装,常温保存。
实施例2
本实施例的番茄牛肉卤制品的制作方法,步骤如下:
(1)按下述原料配制卤水的香辛料:花椒0.8Kg、丁香0.3Kg、八角0.8Kg、姜8Kg、小茴香1Kg、草果0.8Kg、陈皮0.8Kg;按下述原料配制卤水的调味料:食盐24Kg、硝酸钠0.5Kg;
(2)腌制牛肉:将500Kg牛肉剔除筋膜后切块放入容器中,加入15Kg食盐用力搓匀,在4℃下腌制3d,其间翻倒1次;
(3)制作卤水:将香辛料用纱布包起来放入100Kg的水中,然后加入5Kg食盐和步骤(2)剔除后的筋膜,大火烧开,煮制30min,冷却过夜,4℃保存;
(4)制作番茄酱:将100Kg番茄在80℃的水中焖20s后取出,去皮、切块、过滤、打浆,加入100Kg水和30Kg白糖后在蒸煮锅中熬煮15min;
(5)煮制:将步骤(2)腌制好的牛肉块放入步骤(3)制作好的卤水中,使卤水能漫过肉块5cm,大火煮制35min后加入100Kg番茄酱,小火煮制200min;
(6)包装:将煮制好的番茄牛肉冷却后,杀菌、真空包装,常温保存。
实施例3
本实施例的番茄牛肉卤制品的制作方法,步骤如下:
(1)按下述原料配制卤水的香辛料:花椒0.5Kg、丁香0.2Kg、八角0.5Kg、姜5Kg、小茴香0.8Kg、草果0.6Kg、陈皮0.7Kg;
(2)腌制牛肉:将500Kg牛肉剔除筋膜后切块放入容器中,加入12.5Kg食盐用力搓匀,在2℃下腌制4d,其间翻倒1次;
(3)制作卤水:将香辛料用纱布包起来放入95Kg的水中,然后加入4.5Kg食盐和步骤(2)剔除后的筋膜,大火烧开,煮制28min,冷却过夜,2℃保存;
(4)制作番茄酱:将100Kg番茄在75℃的水中焖25s后取出,去皮、切块、过滤、打浆,加入100Kg水和25Kg白糖后在蒸煮锅中熬煮12min;
(5)煮制:将步骤(2)腌制好的牛肉块放入步骤(3)制作好的卤水中,使卤水能漫过肉块3cm,大火煮制30min后加入牛肉块肉重75Kg的番茄酱,小火煮制180min;
(6)包装:将煮制好的番茄牛肉冷却后,杀菌、真空包装,常温保存。
实施例4
本实施例的番茄牛肉卤制品的制作方法,步骤如下:
(1)按下述原料配制卤水的香辛料:花椒0.5Kg、丁香0.125Kg、八角0.5Kg、姜5Kg、小茴香0.6Kg、草果0.5Kg、陈皮0.5Kg;
(2)腌制牛肉:将500Kg牛肉剔除筋膜后切块放入容器中,加入15Kg食盐用力搓匀,在3℃下腌制3d,其间翻倒1次;
(3)制作卤水:将香辛料用纱布包起来放入100Kg的水中,然后加入5Kg食盐和步骤(2)剔除后的筋膜,大火烧开,煮制30min,冷却过夜,3℃保存;
(4)制作番茄酱:将100Kg番茄在80℃的水中焖20s后取出,去皮、切块、过滤、打浆,加入100Kg水和22Kg白糖后在蒸煮锅中熬煮14min;
(5)煮制:将步骤(2)腌制好的牛肉块放入步骤(3)制作好的卤水中,使卤水能漫过肉块4cm,大火煮制35min后加入90Kg番茄酱,小火煮制160min;
(6)包装:将煮制好的番茄牛肉冷却后,杀菌、真空包装,常温保存。
Claims (3)
1.一种番茄牛肉卤制品的制作方法,其特征在于步骤如下:
(1)按下述重量份数的原料配制卤水的香辛料:花椒0.3~0.8份、丁香0.1~0.3份、八角0.3~0.8份、姜3~8份、小茴香0.5~1份、草果0.3~0.8份、陈皮0.3~0.8份;
(2)腌制牛肉:将牛肉剔除筋膜后切块放入容器中,加入食盐用力搓匀,所需食盐的量为牛肉质量的2~5%,在0~4℃下腌制3~4d,其间翻倒1次;
(3)制作卤水:将香辛料用纱布包起来放入重量份数为90~100份的水中,然后加入重量份数为4~5份的食盐,大火烧开,煮制25~30min,冷却过夜,0~4℃保存;
(4)制作番茄酱:将番茄在70~80℃的水中焖20~30s后取出,去皮、切块、过滤、打浆,加入水和白糖后在蒸煮锅中熬煮10~15min;
(5)煮制:将步骤(2)腌制好的牛肉块放入步骤(3)制作好的卤水中,使卤水能漫过肉块2~5cm,大火煮制25~35min后加入牛肉块肉重10~20%的番茄酱,小火煮制150~200min;
(6)包装:将煮制好的番茄牛肉冷却后,杀菌、真空包装,常温保存。
2.根据权利要求1所述的番茄牛肉卤制品的制作方法,其特征在于:所述步骤(3)制作卤水时加入步骤(2)剔除后的筋膜。
3.根据权利要求1所述的番茄牛肉卤制品的制作方法,其特征在于:所述步骤(4)中水的用量与番茄的用量相同,白糖的用量为水量的20~30%。
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