CN106720192A - 一种冷冻羊肉的制作和食用方法 - Google Patents
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Abstract
本发明公开了一种冷冻羊肉的制作和食用方法,包括原料预处理、保鲜处理、冷冻真空包装、冷藏贮存、解冻食用。本发明制作过程简单易掌握,保鲜的成本低廉,不仅可延长羊肉的保质期,而且对羊肉的品质变化影响较小。本发明使用主要中药组成的营养保鲜剂进行保鲜处理,食用后不会对人体产生伤害,再加上真空冷冻包装,可大大延长羊肉的保存期。本发明在解冻食用时釆用缓慢升温解冻方法,可大降低冷冻羊肉的汁液流失率,且能最大限制的保持肉品的品质。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种冷冻羊肉的制作和食用方法。
背景技术
羊肉、牛肉是一种高蛋白、低脂肪、富含钙的高营养食品,特别是羊肉中胆固醇含量和脂肪都比其它肉类食品低,含蛋白质较高,味道鲜美,营养成分易于被人体消化吸收,因而历来深受人们的喜爱。另外,羊肉中含有共轭亚油酸,该成分具有抗肿瘤、抗糖尿病、抑制肥胖等多种生理功能。
目前,冷冻羊肉在低温冷藏过程中,虽然大多数微生物的生长被抑制,但仍有大量细菌在低温冷藏过程中生长繁殖,所以冷冻羊肉的保质期很短,难以满足运输和销售要求较长保存期的需要。
另外,目前解冻肉的方法主要有空气自然解冻法、水解冻法、加热解冻法、低频电解冻法、微波解冻法、高静水压解冻法等。这些解冻方法存在的问题主要有:随着肉的解冻,汁液会持续流失,水溶性蛋白随同汁液流出,导致肌肉组织粗糙,蒸煮损失增大,不仅造成浪费,也影响了羊肉的肉质和食用价值。因此需要建立一种具有很强实用价值的解冻方法,以降低冷冻肉原料在解冻过程中的汁液流失和品质劣变。
发明内容
针对上述现有技术的不足,本发明提供一种保鲜效果好、可延长保存期且成本低、工艺简单的冷冻羊肉的制作和食用方法。
本发明所采取的技术方案为:
一种冷冻羊肉的制作和食用方法,包括如下步骤:
1)原料预处理
将新鲜羊肉以温水洗净,剔除骨、脂肪和血管组织,切成长度10~20厘米、宽度5~10厘米的长方块状,将肉块放入1~5wt%的盐水中腌制1~2小时后,将羊肉块取出、沥干;
2)保鲜处理
将步骤1)沥干后的羊肉块于由中药组成的营养保鲜剂溶液中浸泡1~10秒后,沥干;所述营养保鲜剂中各组分的重量份为:桂皮1~5、菊花1~5、丁香1~5、山楂5~15、大蒜5~15、生姜5~15。
3)冷冻真空包装
将步骤2)沥干后的羊肉块摊成单层,均匀分推于托盘中,于-20~-30℃速冻以确保羊肉块中水分完全冻结;再将水分完全冻结的羊肉块以聚乙烯真空包装;
4)冷藏贮存
避光冷藏贮存,冷藏温度为-2~-10℃。
5)解冻食用
取步骤4)冷藏的羊肉块进行缓慢升温解冻后按常规烹饪方法加工食用。
步骤5)所述解冻过程具体如下:
起始温度为4℃,2h后将解冻温度调为10℃,再经过2h后将解冻温度调回至4℃,如此反复直至羊肉完全解冻。
进一步地,步骤2)所述营养保鲜剂中各组分的重量份为:桂皮2、菊花2、丁香2、山楂10、大蒜10、生姜10。
步骤2)所述营养保鲜剂溶液的浓度为5~20wt%,浸泡时间为5秒。
步骤3)所述冷冻时间为1~3小时。
上述步骤1)中将肉块放入3wt%的盐水中腌制1小时。
与现有技术相比,本发明的有益效果:
本发明制作过程简单易掌握,保鲜的成本低廉,不仅可延长羊肉的保质期,而且对羊肉的品质变化影响较小。本发明使用主要中药组成的营养保鲜剂进行保鲜处理,对不同细菌和真菌微生物具有良好的抑制作用,食用后不会对人体产生伤害,再加上真空冷冻包装,可大大延长羊肉的保存期。
本发明在解冻食用时釆用缓慢升温解冻方法,可大降低冷冻羊肉的汁液流失率,且解冻肉的色泽、硬度、弹性和嫩度等物性方面学性质明显改善,能最大限制的保持肉品的品质。
具体实施方式
为便于理解本发明,本发明列举实施例如下。本领域技术人员应该明了,所述实施例仅仅用于帮助理解本发明,不应视为对本发明的具体限制。如无具体说明,本发明的各种原料均可以通过市售得到。
除非另有定义或说明,本文中所使用的所有专业与科学用语与本领域技术熟练入员所熟悉的意义相同。此外任何与所记载内容相似或均等的方法及材料皆可应用于本发明方法中。
实施例1
一种冷冻羊肉的制作和食用方法,包括原料预处理、保鲜处理、冷冻真空包装、冷藏贮存、解冻食用,具体如下:
1)原料预处理
将新鲜羊肉以温水洗净,剔除骨、脂肪和血管组织,切成长度10~20厘米、宽度5~10厘米的长方块状,将肉块放入3wt%的盐水中腌制1小时后,将羊肉块取出、沥干;
2)保鲜处理
将步骤1)沥干后的羊肉块于由中药组成的营养保鲜剂溶液(营养保鲜剂溶液的浓度为10wt%)中浸泡5秒后,沥干;所述营养保鲜剂中各组分的重量份为:桂皮2、菊花2、丁香2、山楂10、大蒜10、生姜10;
3)冷冻真空包装
将步骤2)沥干后的羊肉块摊成单层,均匀分推于托盘中,于-30℃速冻2小时,再将水分完全冻结的羊肉块以聚乙烯真空包装;
4)冷藏贮存
避光冷藏贮存,冷藏温度为-2~-10℃。
5)解冻食用
起始温度为4℃,2h后将解冻温度调为10℃,再经过2h后将解冻温度调回至4℃,如此反复直至羊肉完全解冻,再按常规烹饪方法加工食用。
实施例2
一种冷冻羊肉的制作和食用方法,包括原料预处理、保鲜处理、冷冻真空包装、冷藏贮存、解冻食用,具体如下:
1)原料预处理
将新鲜羊肉以温水洗净,剔除骨、脂肪和血管组织,切成长度10~20厘米、宽度5~10厘米的长方块状,将肉块放入3wt%的盐水中腌制1小时后,将羊肉块取出、沥干;
2)保鲜处理
将步骤1)沥干后的羊肉块于由中药组成的营养保鲜剂溶液(营养保鲜剂溶液的浓度为10wt%)中浸泡3秒后,沥干;所述营养保鲜剂中各组分的重量份为:桂皮5、菊花5、丁香5、山楂15、大蒜15、生姜15;
3)冷冻真空包装
将步骤2)沥干后的羊肉块摊成单层,均匀分推于托盘中,于-30℃速冻2小时,再将水分完全冻结的羊肉块以聚乙烯真空包装;
4)冷藏贮存
避光冷藏贮存,冷藏温度为-2~-10℃。
5)解冻食用
起始温度为4℃,2h后将解冻温度调为10℃,再经过2h后将解冻温度调回至4℃,如此反复直至羊肉完全解冻,再按常规烹饪方法加工食用。
实施例3
一种冷冻羊肉的制作和食用方法,包括原料预处理、保鲜处理、冷冻真空包装、冷藏贮存、解冻食用,具体如下:
1)原料预处理
将新鲜羊肉以温水洗净,剔除骨、脂肪和血管组织,切成长度10~20厘米、宽度5~10厘米的长方块状,将肉块放入3wt%的盐水中腌制1小时后,将羊肉块取出、沥干;
2)保鲜处理
将步骤1)沥干后的羊肉块于由中药组成的营养保鲜剂溶液(营养保鲜剂溶液的浓度为10wt%)中浸泡10秒后,沥干;所述营养保鲜剂中各组分的重量份为:桂皮1、菊花1、丁香1、山楂5、大蒜5、生姜5;
3)冷冻真空包装
将步骤2)沥干后的羊肉块摊成单层,均匀分推于托盘中,于-30℃速冻2小时,再将水分完全冻结的羊肉块以聚乙烯真空包装;
4)冷藏贮存
避光冷藏贮存,冷藏温度为-2~-10℃。
5)解冻食用
起始温度为4℃,2h后将解冻温度调为10℃,再经过2h后将解冻温度调回至4℃,如此反复直至羊肉完全解冻,再按常规烹饪方法加工食用。
对比例
一种保鲜冷冻羊肉的制作方法,与实施例1相比,不同之处仅在于:
省略步骤2)的由中药组成的营养保鲜剂的保鲜处理;
解冻时按自然升温方法解冻。
结果:本对比例中的羊肉在保存到第21天的时候已经变质,肉色变褐、有异味和无弹性,而实施例1经中草药保鲜剂处理的冷冻羊肉仍然保持新鲜,肉色显暗红,是气味正常、外形完整、肉质有弹性。
同时,实施例1的冷冻羊肉在解冻48小时后肌纤维束结构完整,肌束间缝隙较小,而对比例中的羊肉在48h后肌纤维束结构破坏较为严重,肌束间缝隙较大。实施例1的解冻方式汁液流失很少,基本无血水,而对比例在解冻完成后血水流出较多,对比例的汁液流失比实施例1要严重。
Claims (6)
1.一种冷冻羊肉的制作和食用方法,其特征在于,包括如下步骤:
1)原料预处理
将新鲜羊肉以温水洗净,剔除骨、脂肪和血管组织,切成长度10~20厘米、宽度5~10厘米的长方块状,将肉块放入1~5wt%的盐水中腌制1~2小时后,将羊肉块取出、沥干;
2)保鲜处理
将步骤1)沥干后的羊肉块于由中药组成的营养保鲜剂溶液中浸泡1~10秒后,沥干;所述营养保鲜剂中各组分的重量份为:桂皮1~5、菊花1~5、丁香1~5、山楂5~15、大蒜5~15、生姜5~15;
3)冷冻真空包装
将步骤2)沥干后的羊肉块摊成单层,均匀分推于托盘中,于-20~-30℃速冻以确保羊肉块中水分完全冻结;再将水分完全冻结的羊肉块以聚乙烯真空包装;
4)冷藏贮存
避光冷藏贮存,冷藏温度为-2~-10℃。
5)解冻食用
取步骤4)冷藏的羊肉块进行缓慢升温解冻后按常规烹饪方法加工食用。
2.如权利要求1所述的一种冷冻羊肉的制作和食用方法,其特征在于:步骤5)所述解冻的如下:
起始温度为4℃,2h后将解冻温度调为10℃,再经过2h后将解冻温度调回至4℃,如此反复直至羊肉完全解冻。
3.如权利要求1所述的一种冷冻羊肉的制作和食用方法,其特征在于:步骤2)所述营养保鲜剂中各组分的重量份为:桂皮2、菊花2、丁香2、山楂10、大蒜10、生姜10。
4.如权利要求1所述的一种冷冻羊肉的制作和食用方法,其特征在于:步骤2)所述营养保鲜剂溶液的浓度为5~20wt%,浸泡时间为5秒。
5.如权利要求1所述的一种冷冻羊肉的制作和食用方法,其特征在于:步骤3)所述冷冻时间为1~3小时。
6.如权利要求1所述的一种冷冻羊肉的制作和食用方法,其特征在于:所述步骤1)中将肉块放入3wt%的盐水中腌制1小时。
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