CN107279768A - 一种香卤牛肉的加工方法 - Google Patents
一种香卤牛肉的加工方法 Download PDFInfo
- Publication number
- CN107279768A CN107279768A CN201710420091.8A CN201710420091A CN107279768A CN 107279768 A CN107279768 A CN 107279768A CN 201710420091 A CN201710420091 A CN 201710420091A CN 107279768 A CN107279768 A CN 107279768A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- celery
- meat
- soy sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 79
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 240000007087 Apium graveolens Species 0.000 claims abstract description 37
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 37
- 235000010591 Appio Nutrition 0.000 claims abstract description 37
- 235000013372 meat Nutrition 0.000 claims abstract description 30
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 20
- 235000013547 stew Nutrition 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 9
- 238000003860 storage Methods 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 229910052736 halogen Inorganic materials 0.000 claims description 18
- 150000002367 halogens Chemical class 0.000 claims description 18
- 239000008280 blood Substances 0.000 claims description 10
- 210000004369 blood Anatomy 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 235000014347 soups Nutrition 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 244000062250 Kaempferia rotunda Species 0.000 claims description 6
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 6
- 244000263375 Vanilla tahitensis Species 0.000 claims description 6
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 230000008439 repair process Effects 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims description 3
- 244000061520 Angelica archangelica Species 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 3
- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 3
- 240000004784 Cymbopogon citratus Species 0.000 claims description 3
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 241000604017 Lysimachia sikokiana Species 0.000 claims description 3
- 241000158764 Murraya Species 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 210000004204 blood vessel Anatomy 0.000 claims description 3
- 235000019503 curry powder Nutrition 0.000 claims description 3
- 238000004332 deodorization Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 210000002751 lymph Anatomy 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims 1
- 241000675108 Citrus tangerina Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 210000000988 bone and bone Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000000295 complement effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000019600 saltiness Nutrition 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 230000001225 therapeutic effect Effects 0.000 abstract description 2
- 235000013409 condiments Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 208000019255 Menstrual disease Diseases 0.000 description 1
- 208000005647 Mumps Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 201000005630 leukorrhea Diseases 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 208000010805 mumps infectious disease Diseases 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 210000003516 pericardium Anatomy 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 206010046901 vaginal discharge Diseases 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种香卤牛肉的加工方法,其包括牛肉的处理、芹菜的调制、调配、真空包装、杀菌、入库工序。本发明采用优质牛肉和芹菜为原料,辅加多种天然香辛料,分别卤制,然后在调料,混合,再经高温灭菌、真空包装的特定工艺精制而成,本加工工艺制成的豆香卤牛肉,最大限度地保留了牛肉和芹菜的营养成分,芹菜和牛肉相互配合,不仅具有保健食疗作用,而且在牛肉中添加入芹菜的清香,牛肉的温性与芹菜的功效相辅相成,使得本发明产品成为一种具有健脾养胃、强骨壮精的功效的食品。本发明的香卤牛肉,营养丰富,肉质软嫩熟烂、气香浓郁、咸淡适宜,风味独特。
Description
技术领域
本发明涉及一种香卤牛肉的加工方法。
背景技术
牛肉含有丰富的蛋白质,氨基酸组成比猪肉更接近人体需要,能提高机体抗病能力,对生长发育及手术后、病后调养的人在补充失血和修复组织等方面特别适宜。寒冬食牛肉,有暖胃作用,为寒冬补益佳品。中医认为:牛肉有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功能。适用于中气下陷、气短体虚,筋骨酸软和贫血久病及面黄目眩之人食用。
芹菜性凉,味甘辛,无毒;入肝,胆,心包经。主治清热除烦,平肝。主治高血压,头痛,头晕,暴热烦渴,黄疸,水肿,小便热涩不利,妇女***,赤白带下.瘰疬.痄腮等病症。芹菜性凉质滑,故脾胃虚寒,肠滑不固者食之宜慎。它有大量的胶质性碳酸钙,易被人体吸收,可补充双腿所需钙质,还能预防下半身浮肿。
牛肉是我国餐桌上的常见食品,因其温热的性质而深受人们的喜爱,尤其在较为寒冷的北方地区。在现有的市场上,缺乏一些具有保健性能的牛肉产品,因此开发出更多的牛肉制品,能够充分满足市场需求,给广大消费者更多的选择。
发明内容
本发明要解决的技术问题是克服现有技术的缺陷,提供一种香卤牛肉的加工方法。
为了解决上述技术问题,本发明提供了如下的技术方案:
本发明公开了一种香卤牛肉的加工方法,其包括牛肉的处理、芹菜的调制、调配、真空包装、杀菌、入库工序,具体步骤如下:
A、牛肉的处理
(1)修整处理
取新鲜或冷冻的检验合格的原料牛肉,直接清洗或解冻后清洗干净,修去表面及内部脂肪,淋巴、血管、淤血及污物,切成12cm×5cm的块状,再用清水漂洗至无血水析出为止,沥干待用;
(2)中温腌制
将清洗沥干的牛肉放入容器中,加入:牛肉5000—10000份,食盐100—200份,酱油250—500份,白糖50—100份,白酒15—30份,味精10—20份,生姜25—50份,桂皮20—40份,小茴香10—20份,陈皮10—20份,丁香5—10份,草果10—20份,山奈15—30份,花椒7.5—15份,香草10—20份,添加时采用逐层腌制,一层肉一层腌制料的均匀撒入,在55~65℃下腌制8-12小时;
(3)调制、去腥
将腌制好的牛肉用清水冲洗干净,拌入牛肉重量0.1-0.3%的木瓜蛋白酶,拌匀后静置10-15分钟,然后放入沸水中煮10-20min,当肉表面无血丝即可出锅,捞出通风冷却,每锅都要换水,预煮过程中要不断去除预煮水表面的浮沫;
(4)卤制:
a、将步骤(3)冷却好的牛肉放入卤锅内,加入预先配制好的卤料包,加清水至完全淹没牛肉,再加入牛肉重量的1-3%的料酒,0.1-0.2%的香叶、先大火烧沸,然后文火使卤汤保持沸腾,适时添水保持卤汤覆盖牛肉,控制温度在90—110℃,卤制时间40—50分钟,每间隔7-9分钟翻动一次肉块,卤制过程中要撇去浮在卤汤表面的浮油,所述的卤料包由下列组分制成,所述香料包括如下重量份的组分:桂皮8-10份,香叶10-14份,香草4-6份,甘草4-6份,白芷5-7份,草果5-7份,排草5-7份,干辣椒3-7份,山楂2-4份,筚拨4-6份,香茅草3-5份,橘皮2-4份,山奈3-5份,千里香2-4份,八角3-5份,茴香3-5份,丁香10-14份,白蔻3-6份,香菇6-10份;调味料包括如下重量份的组分:川盐35-45份,冰糖26-36份,老姜45-55份,大葱32-42份,料酒11-21份,孜然5-9份;
b、卤制好的牛肉迅速出锅,摆放在干净的台案上自然冷却至室温;
c、切片:将冷却后的肉块,用自动切片机或切丁机将肉切成5×3×0.8cm的片状肉片或0.8×0.8×0.8cm的丁状肉丁;
(5)烘制:将切好的肉片或肉丁放入底部铺有荷叶和橙皮的不锈钢盘子里,再将盘子放入烘箱,在150-200℃的温度下,烘烤30-50分钟;
B、芹菜的调制
挑选优质芹菜,清洗干净,放入锅中加水调制,至芹菜完全变烂,调制过程中每隔五分钟加入陈醋2克;
C、调配
(1)当芹菜完全冷却后拌入芹菜重量4-6%的自制调味油,0.1-0.3%的咖喱粉、2-4%的调味料,充分拌匀;
(2)将卤制好的牛肉片或牛肉丁和调配好的芹菜一起搅拌后装入袋中,要求,牛肉和芹菜重量比为1~1的比例;
(3)包装好的香卤牛肉真空袋装品,再进行高温蒸汽灭菌,要求蒸汽温度在130℃以上的条件下,恒温杀菌6-10分钟;
(4)灭菌后的香卤牛肉真空袋装品,送入保温间进行保温处理2-3小时;
(5)将保温结束的真空包装产品,擦去水分,检验、将合格品按要求装箱,入库,即可。
本发明所达到的有益效果是:
本发明采用优质牛肉和芹菜为原料,辅加多种天然香辛料,分别卤制,然后在调料,混合,再经高温灭菌、真空包装的特定工艺精制而成,本加工工艺制成的豆香卤牛肉,最大限度地保留了牛肉和芹菜的营养成分,芹菜和牛肉相互配合,不仅具有保健食疗作用,而且在牛肉中添加入芹菜的清香,牛肉的温性与芹菜的功效相辅相成,使得本发明产品成为一种具有健脾养胃、强骨壮精的功效的食品。本发明的香卤牛肉,营养丰富,肉质软嫩熟烂、气香浓郁、咸淡适宜,风味独特。
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。
本发明公开了一种香卤牛肉的加工方法,其包括牛肉的处理、芹菜的调制、调配、真空包装、杀菌、入库工序,具体步骤如下:
A、牛肉的处理
(1)修整处理
取新鲜或冷冻的检验合格的原料牛肉,直接清洗或解冻后清洗干净,修去表面及内部脂肪,淋巴、血管、淤血及污物,切成12cm×5cm的块状,再用清水漂洗至无血水析出为止,沥干待用;
(2)中温腌制
将清洗沥干的牛肉放入容器中,加入:牛肉5000—10000份,食盐100—200份,酱油250—500份,白糖50—100份,白酒15—30份,味精10—20份,生姜25—50份,桂皮20—40份,小茴香10—20份,陈皮10—20份,丁香5—10份,草果10—20份,山奈15—30份,花椒7.5—15份,香草10—20份,添加时采用逐层腌制,一层肉一层腌制料的均匀撒入,在55~65℃下腌制8-12小时;
(3)调制、去腥
将腌制好的牛肉用清水冲洗干净,拌入牛肉重量0.1-0.3%的木瓜蛋白酶,拌匀后静置10-15分钟,然后放入沸水中煮10-20min,当肉表面无血丝即可出锅,捞出通风冷却,每锅都要换水,预煮过程中要不断去除预煮水表面的浮沫;
(4)卤制:
a、将步骤(3)冷却好的牛肉放入卤锅内,加入预先配制好的卤料包,加清水至完全淹没牛肉,再加入牛肉重量的1-3%的料酒,0.1-0.2%的香叶、先大火烧沸,然后文火使卤汤保持沸腾,适时添水保持卤汤覆盖牛肉,控制温度在90—110℃,卤制时间40—50分钟,每间隔7-9分钟翻动一次肉块,卤制过程中要撇去浮在卤汤表面的浮油,所述的卤料包由下列组分制成,所述香料包括如下重量份的组分:桂皮8-10份,香叶10-14份,香草4-6份,甘草4-6份,白芷5-7份,草果5-7份,排草5-7份,干辣椒3-7份,山楂2-4份,筚拨4-6份,香茅草3-5份,橘皮2-4份,山奈3-5份,千里香2-4份,八角3-5份,茴香3-5份,丁香10-14份,白蔻3-6份,香菇6-10份;调味料包括如下重量份的组分:川盐35-45份,冰糖26-36份,老姜45-55份,大葱32-42份,料酒11-21份,孜然5-9份;
b、卤制好的牛肉迅速出锅,摆放在干净的台案上自然冷却至室温;
c、切片:将冷却后的肉块,用自动切片机或切丁机将肉切成5×3×0.8cm的片状肉片或0.8×0.8×0.8cm的丁状肉丁;
(5)烘制:将切好的肉片或肉丁放入底部铺有荷叶和橙皮的不锈钢盘子里,再将盘子放入烘箱,在150-200℃的温度下,烘烤30-50分钟;
B、芹菜的调制
挑选优质芹菜,清洗干净,放入锅中加水调制,至芹菜完全变烂,调制过程中每隔五分钟加入陈醋2克;
C、调配
(1)当芹菜完全冷却后拌入芹菜重量4-6%的自制调味油,0.1-0.3%的咖喱粉、2-4%的调味料,充分拌匀;
(2)将卤制好的牛肉片或牛肉丁和调配好的芹菜一起搅拌后装入袋中,要求,牛肉和芹菜重量比为1~1的比例;
(3)包装好的香卤牛肉真空袋装品,再进行高温蒸汽灭菌,要求蒸汽温度在130℃以上的条件下,恒温杀菌6-10分钟;
(4)灭菌后的香卤牛肉真空袋装品,送入保温间进行保温处理2-3小时;
(5)将保温结束的真空包装产品,擦去水分,检验、将合格品按要求装箱,入库,即可。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (1)
1.一种香卤牛肉的加工方法,其特征在于,包括牛肉的处理、芹菜的调制、调配、真空包装、杀菌、入库工序,具体步骤如下:
A、牛肉的处理
(1)修整处理
取新鲜或冷冻的检验合格的原料牛肉,直接清洗或解冻后清洗干净,修去表面及内部脂肪,淋巴、血管、淤血及污物,切成12cm×5cm的块状,再用清水漂洗至无血水析出为止,沥干待用;
(2)中温腌制
将清洗沥干的牛肉放入容器中,加入:牛肉5000—10000份,食盐100—200份,酱油250—500份,白糖50—100份,白酒15—30份,味精10—20份,生姜25—50份,桂皮20—40份,小茴香10—20份,陈皮10—20份,丁香5—10份,草果10—20份,山奈15—30份,花椒7.5—15份,香草10—20份,添加时采用逐层腌制,一层肉一层腌制料的均匀撒入,在55~65℃下腌制8-12小时;
(3)调制、去腥
将腌制好的牛肉用清水冲洗干净,拌入牛肉重量0.1-0.3%的木瓜蛋白酶,拌匀后静置10-15分钟,然后放入沸水中煮10-20min,当肉表面无血丝即可出锅,捞出通风冷却,每锅都要换水,预煮过程中要不断去除预煮水表面的浮沫;
(4)卤制:
a、将步骤(3)冷却好的牛肉放入卤锅内,加入预先配制好的卤料包,加清水至完全淹没牛肉,再加入牛肉重量的1-3%的料酒,0.1-0.2%的香叶、先大火烧沸,然后文火使卤汤保持沸腾,适时添水保持卤汤覆盖牛肉,控制温度在90—110℃,卤制时间40—50分钟,每间隔7-9分钟翻动一次肉块,卤制过程中要撇去浮在卤汤表面的浮油,所述的卤料包由下列组分制成,所述香料包括如下重量份的组分:桂皮8-10份,香叶10-14份,香草4-6份,甘草4-6份,白芷5-7份,草果5-7份,排草5-7份,干辣椒3-7份,山楂2-4份,筚拨4-6份,香茅草3-5份,橘皮2-4份,山奈3-5份,千里香2-4份,八角3-5份,茴香3-5份,丁香10-14份,白蔻3-6份,香菇6-10份;调味料包括如下重量份的组分:川盐35-45份,冰糖26-36份,老姜45-55份,大葱32-42份,料酒11-21份,孜然5-9份;
b、卤制好的牛肉迅速出锅,摆放在干净的台案上自然冷却至室温;
c、切片:将冷却后的肉块,用自动切片机或切丁机将肉切成5×3×0.8cm的片状肉片或0.8×0.8×0.8cm的丁状肉丁;
(5)烘制:将切好的肉片或肉丁放入底部铺有荷叶和橙皮的不锈钢盘子里,再将盘子放入烘箱,在150-200℃的温度下,烘烤30-50分钟;
B、芹菜的调制
挑选优质芹菜,清洗干净,放入锅中加水调制,至芹菜完全变烂,调制过程中每隔五分钟加入陈醋2克;
C、调配
(1)当芹菜完全冷却后拌入芹菜重量4-6%的自制调味油,0.1-0.3%的咖喱粉、2-4%的调味料,充分拌匀;
(2)将卤制好的牛肉片或牛肉丁和调配好的芹菜一起搅拌后装入袋中,要求,牛肉和芹菜重量比为1~1的比例;
(3)包装好的香卤牛肉真空袋装品,再进行高温蒸汽灭菌,要求蒸汽温度在130℃以上的条件下,恒温杀菌6-10分钟;
(4)灭菌后的香卤牛肉真空袋装品,送入保温间进行保温处理2-3小时;
(5)将保温结束的真空包装产品,擦去水分,检验、将合格品按要求装箱,入库,即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710420091.8A CN107279768A (zh) | 2017-06-06 | 2017-06-06 | 一种香卤牛肉的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710420091.8A CN107279768A (zh) | 2017-06-06 | 2017-06-06 | 一种香卤牛肉的加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107279768A true CN107279768A (zh) | 2017-10-24 |
Family
ID=60096039
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710420091.8A Pending CN107279768A (zh) | 2017-06-06 | 2017-06-06 | 一种香卤牛肉的加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107279768A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108041419A (zh) * | 2017-12-22 | 2018-05-18 | 安徽光正食品有限公司 | 一种泡椒牛肚丝的加工方法 |
CN109315706A (zh) * | 2018-10-08 | 2019-02-12 | 阜阳市尚源食品有限公司 | 一种健胃去火卤牛肉的卤制方法 |
CN110651962A (zh) * | 2019-10-29 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | 一种牛肉末的加工工艺 |
CN111903928A (zh) * | 2020-07-28 | 2020-11-10 | 山西贤美食业有限公司 | 一种功能牛肉加工工艺及其设备 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103005481A (zh) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | 一种豆香卤猪肉的加工方法及其豆香卤猪肉 |
CN103005480A (zh) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | 一种豆香卤牛肉的加工方法及其豆香卤牛肉 |
-
2017
- 2017-06-06 CN CN201710420091.8A patent/CN107279768A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103005481A (zh) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | 一种豆香卤猪肉的加工方法及其豆香卤猪肉 |
CN103005480A (zh) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | 一种豆香卤牛肉的加工方法及其豆香卤牛肉 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108041419A (zh) * | 2017-12-22 | 2018-05-18 | 安徽光正食品有限公司 | 一种泡椒牛肚丝的加工方法 |
CN109315706A (zh) * | 2018-10-08 | 2019-02-12 | 阜阳市尚源食品有限公司 | 一种健胃去火卤牛肉的卤制方法 |
CN110651962A (zh) * | 2019-10-29 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | 一种牛肉末的加工工艺 |
CN111903928A (zh) * | 2020-07-28 | 2020-11-10 | 山西贤美食业有限公司 | 一种功能牛肉加工工艺及其设备 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103005499B (zh) | 一种菇香牛肉的加工方法及其菇香牛肉 | |
CN103005480B (zh) | 一种豆香卤牛肉的加工方法及其豆香卤牛肉 | |
CN103099237B (zh) | 一种菇香鸡肉的加工方法及其菇香鸡肉 | |
CN103005481B (zh) | 一种豆香卤猪肉的加工方法及其豆香卤猪肉 | |
CN103099236B (zh) | 一种菇香鹅肉的加工方法及其菇香鹅肉 | |
CN103610089B (zh) | 一种扣肉罐头的制备方法及其调料汁 | |
CN101971968B (zh) | 一种银鱼脆脆香油辣椒及其制备方法 | |
KR101227169B1 (ko) | 알밤 백김치 제조방법 | |
CN107279768A (zh) | 一种香卤牛肉的加工方法 | |
CN107568691A (zh) | 一种半固态复合调味料的制备方法 | |
CN105104910A (zh) | 一种符合膳食宝塔的养生饺子及其制作方法 | |
CN108497335A (zh) | 一种真空高温灭菌软包装酱鸭制品及其加工方法 | |
CN103005482B (zh) | 一种菇香猪肉的加工方法及其菇香猪肉 | |
CN105054104A (zh) | 一种酱卤鸡肉的加工方法 | |
KR20110044371A (ko) | 양념 소스를 이용한 양고기 조리방법, 그 조리방법에 의해 제조된 양고기, 및 양고기 포장육 제조방법 | |
KR101058802B1 (ko) | 기능성 김치 양념 제조방법 | |
CN108783326A (zh) | 一种金汤酸菜鱼调料及其制备方法 | |
CN106852461A (zh) | 一种卤味竹鼠肉的制备方法 | |
CN110495568A (zh) | 一种酱牛肉的制备工艺 | |
CN102835673B (zh) | 以三穗鸭制作黄焖鸭的方法 | |
CN104855904A (zh) | 一种方便型雪豆酸菜及其制备方法 | |
CN106579074A (zh) | 一种坛子鱼的加工方法 | |
CN110447844A (zh) | 一种卤肉的制作方法 | |
CN110521953A (zh) | 一种手撕鸡及其制备方法 | |
CN105595204A (zh) | 一种发酵酱鸡爪 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171024 |
|
RJ01 | Rejection of invention patent application after publication |