CN107307306A - 一种液熏法烟熏风味腌制牛肉及其制备方法 - Google Patents
一种液熏法烟熏风味腌制牛肉及其制备方法 Download PDFInfo
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Classifications
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- 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
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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Abstract
本发明公开了一种液熏法烟熏风味腌制牛肉及其制备方法,由以下重量份的原料制成:木质原料、木炭粉、***、牛腩肉、50°以上曲酒、草果粉、椰汁、百合粉、食盐、肉桂、生姜汁、豆瓣酱、干稻草、白醋、甘蔗汁和适量的水。为了使腌制的牛肉更加的入味,发明将调味料熬制成汤汁的形态后,利用稻草吸附,包裹在牛肉的表面,通过晾晒使香味渗透到牛肉中,在晾晒的条件下,牛肉不易变质,同时稻草的清香味也响应的改善了口感,最后喷涂烟熏液,除了烟熏味意外,其抗菌特效可以减缓牛肉变质。
Description
技术领域
本发明属于烟熏食品的工艺技术领域,具体涉及到一种液熏法烟熏风味腌制牛肉及其制备方法。
背景技术
烟熏肉制品是指以畜禽肉为原料,经选料、修整、调味、腌制(或不腌制)、成型,经过加热成熟、冷却、包装等工艺制作的开袋即食的一类预制食品。烟熏肉制品广泛传播于世界各地,它以烟熏特色风味得到人们的喜爱,在传统肉制品中占有重要地位。烟熏肉制品色泽美观、风味诱人,其烟熏工艺具有抑菌、延长保质期的作用,是传统肉制品加工的主要方式,在世界各地都有广阔的市场。随着冷藏技术的发展,烟熏作为贮藏手段已不重要,其更重要的作用是改善肉的色泽和提高肉的风味。随着现代加工工艺的发展,肉制品的烟熏方式也越来越多样化,烟熏液的出现改变了传统的烟熏方式。烟熏液使用方便,产品色泽稳定,有害物质含量低,有利于工业化生产,目前已经越来越多的被企业和消费者接受。由于烟熏液生产过程中会损失一部分风味物质,与传统木熏方法相比,两种加工方式下所得产品风味仍有一定的差异。
烟熏风味是烟熏肉制品的重要品质之一,烟熏风味和色泽直接决定着产品的质量。研究表明,酚类香料大部分都具有烟熏香味,其中代表性的烟熏挥发性风味物质有丁香酚、异丁香酚、对甲酚、愈创木酚、4-乙基愈创木酚等。酚类物质是烟熏肉制品的典型风味成分,是对熏肉风味贡献最大的风味化合物[9]。其中苯酚、4-乙基苯酚、愈创木酚、4-乙基愈创木酚、2,5-二甲基苯酚、2,6-二甲基苯酚、2,6-二甲氧基苯酚、2-甲氧基-4-甲基苯酚、2-甲氧基-4-乙烯基苯酚、丁香酚、异丁香酚等都是烟熏的特征风味物质。
由于烟熏肉制品的烟熏香味主要来自烟熏过程中产生的酚类化合物,使用烟熏液喷涂的方式代替传统直接熏制的方式,最大的缺点在于在制备烟熏液的时候挥发类的酚类化合物会挥发掉,导致烟熏香味低,影响了液熏肉质品的口感,本发明根据这一缺陷,针对性的制备了高含量芳香化合物的液熏液,同时具备良好的抑菌效果,特别适用于香肠、腊肉、肉质罐头的配合使用。
发明内容
本发明根据现有液熏肉质品香气不足的缺点,提供一种针对性的方法提高液态烟熏液酚类化合物的含量,提高烟熏肉制品的烟熏香气,具体是通过以下的方法实现的:
一种液熏法烟熏风味腌制牛肉,由以下重量份的原料制成:木质原料80~150、木炭粉1~3、***5~10、牛腩肉120~150、50°以上曲酒10~20、草果粉2~5、椰汁10~15、百合粉1~5、食盐20~30、肉桂粉2~4、生姜汁3~8、豆瓣酱0.5~1.0、干稻草40~60、白醋5~10、甘蔗汁15~25和适量的水;
所述木质原料由以下重量份的原料制成:核桃壳20~30、干橘皮5~15、桦木4~8、山楂核10~18、葡萄树枝3~7。
所述一种液熏法烟熏风味腌制牛肉的制备方法,包括以下几个步骤,
(1)将木质原料晾晒干燥,粉碎至2~4cm见方,然后放入干馏釜中加热至200~320℃干馏产烟,烟气通过多层螺旋冷凝器收集,冷凝后收集烟熏粗液,静置至粗液分离,瓢去上层油状物并分液过滤掉底层焦油,加入总量5~10%的木炭粉搅拌10~20min,静置吸附50~70h得较为纯净的烟熏液;
(2)选用***作为萃取剂,分3~5次分别萃取(1)所述烟熏液,每次***添加量为烟熏液的30~40%,分液后合并所有提取液,通过真空蒸馏回收***重复使用,得到浓缩提取液-5~0℃保存备用;
(3)混合草果粉、百合粉和肉桂粉,先炒制2~4min爆香,然后加入白醋、椰汁及其他以下未涉及的剩余成分,加入1~2倍其总量的水,加热熬制1~2h得汤汁,然后将干稻草浸没在汤汁中浸湿;
(4)将牛腩肉切割成长40~50cm的条状,然后表面擦上食盐0~5℃腌制20~25h,完成后将(3)所述的稻草包裹在牛肉表面,扎紧后晾晒并每隔2~3h淋一次(3)所述汤汁,晾晒2~3天至牛肉含水量40~50%;
(5)取出(4)所得牛肉,将(2)所得的烟熏液以喷雾的形式均匀喷涂在牛肉表面,喷湿表面70~80%后进行60~80℃烘制,待烟熏液干燥吸收后重复喷涂,共喷涂2~3次,最后烘制至含水量15~20%即可。
液熏法是采用烟熏液喷涂的方式,将烟熏液喷涂于肉质的表面,喷涂2~3次,然后进行干燥,温度50℃干燥,得到的产品冷却后真空包装,最后巴氏杀菌,产品置于冷藏室即可。
现在很多制备烟熏液的方法都存在问题,虽然烟熏提取液喷涂的方式相对传统木质产烟直接烟熏的方式可以减少致癌物质3,4-苯并芘的含量,但是在制备烟熏液的方法依然粗糙,依然残留一定量的3,4-苯并芘;还有就是发明的烟熏液如果经过多次的蒸馏、吸附工艺得到,虽然可以减少有害物质,但是烟熏香味大大折扣,是因为在生产过程中造成较多酚类挥发性物质成分的损失。
相对烟熏直接作用法,液熏法相对稳定,对于喷涂的位置和效果更好,所需的时间少,通过蒸馏、吸附作用提取的烟熏液,经过检测后,基本不含苯并芘,更加的健康,跟适合生产烟熏肉质品。
本发明的制备烟熏味肉质的方法主要用于大规模生产的方法,所以简单有效,而且具有良好风味特色,发明第一步先是通过木质原料(核桃壳、干橘皮、桦木、山楂核等)蒸馏产生烟,然后将烟冷凝,产生粗制的烟熏液,同时这些物质干馏后可以产生较多的烟熏味酚类化合物。具体是将木质原料粉碎至2~4cm见方,然后放入干馏釜中加热,加热后产生的烟气通过多层螺旋冷凝器收集,冷凝后收集烟熏粗液,静置10~15天后粗制液分离,瓢去上层油状物(或采用油纸吸去)并分液过滤掉底层焦油,得到粗制的烟熏液(也叫木醋液),其中80~90%为水分,然后加入5~10%的木炭粉搅拌10~20min吸附50~70h,主要是吸附掉残留的焦油成分,再通过滤纸或者纱布阻隔,抽滤得到清液,这一步骤中主要是去除残留的焦油,焦油具又轻微腐殖性,同时伴随刺激性的臭味,对烟熏液的烟熏味具有极大影响,焦油对于人体也是不健康的一类物质。
第二步是通过提取粗制烟熏液中的烟熏味酚类物质,也是借此浓缩烟熏液转化为精制的烟熏液,毕竟这里得到的烟熏液含水量在80%以上,发明通过有机溶剂***作为萃取剂,分3~5次分别萃取同一烟熏粗液,每次***添加量为木醋液的30~40%,分液后合并所有***溶剂,通过真空蒸馏回收***,***溶剂回收后可以重复使用,得到浓度较高的烟熏液原料,这样可以收集浓缩烟熏香气,同时容易保存,做进一步的食品加工准备。
由于不同温度条件下,木质原料干馏所得到的产物也不同,所以发明通过多次不同温度下提取的木醋液,得到的木醋液中,检测到在200~320℃范围所得的木醋液效果最好,适用于食品加工的范畴,其木醋液含有40种以上的有机化合物,主要有酚类、酸类、酮类和呋喃类杂环化合物等,其中最理想的是酚类化合物最多,其次为有机酸,两者的总量占提取有机化合物总量的近80%,而酚类化合物不仅是烟熏提取液最主要的风味成分,其抑菌效果同样非常的突出,最简单的酚类化合物石碳酸就是人们常用的食品杀菌剂。
本发明的有益效果:为了使腌制的牛肉更加的入味,发明将调味料熬制成汤汁的形态后,利用稻草吸附,包裹在牛肉的表面,通过晾晒使香味渗透到牛肉中,在晾晒的条件下,牛肉不易变质,同时稻草的清香味也响应的改善了口感,最后喷涂烟熏液,除了烟熏味意外,其抗菌特效可以减缓牛肉变质。
具体实施方式
实施例1:
一种液熏法烟熏风味腌制牛肉,由以下重量(Kg)的原料制成:木质原料120、木炭粉2、***8、牛腩肉130、50°以上曲酒15、草果粉4、椰汁14、百合粉3、食盐25、肉桂粉3、生姜汁6、豆瓣酱0.8、干稻草55、白醋8、甘蔗汁20和适量的水;
所述木质原料由以下重量(Kg)的原料制成:核桃壳25、干橘皮8、桦木6、山楂核14、葡萄树枝6。
所述一种液熏法烟熏风味腌制牛肉的制备方法,包括以下几个步骤,
(1)将木质原料晾晒干燥,粉碎至3cm见方,然后放入干馏釜中加热至280℃干馏产烟,烟气通过多层螺旋冷凝器收集,冷凝后收集烟熏粗液,静置至粗液分离,瓢去上层油状物并分液过滤掉底层焦油,加入总量6%的木炭粉搅拌15min,静置吸附65h得较为纯净的烟熏液;
(2)选用***作为萃取剂,分4次分别萃取(1)所述烟熏液,每次***添加量为烟熏液的35%,分液后合并所有提取液,通过真空蒸馏回收***重复使用,得到浓缩提取液-4℃保存备用;
(3)混合草果粉、百合粉和肉桂粉,先炒制3min爆香,然后加入白醋、椰汁及其他以下未涉及的剩余成分,加入1倍其总量的水,加热熬制1.5h得汤汁,然后将干稻草浸没在汤汁中浸湿;
(4)将牛腩肉切割成长45cm的条状,然后表面擦上食盐0~5℃腌制22h,完成后将(3)所述的稻草包裹在牛肉表面,扎紧后晾晒并每隔2h淋一次(3)所述汤汁,晾晒2天至牛肉含水量45%;
(5)取出(4)所得牛肉,将(2)所得的烟熏液以喷雾的形式均匀喷涂在牛肉表面,喷湿表面75%后进行80℃烘制,待烟熏液干燥吸收后重复喷涂,共喷涂3次,最后烘制至含水量20%即可。
实施例的效果实测记录:本发明制备的牛肉为实验组,对照组的牛肉采用传统烟熏方式熏制,根据感官评判得到各项数据的对比(如下表),满分100分。
分组明细 产品色泽 产品烟熏味 口感 产品保质期 健康程度
实验组 80 88 92 80 95
对照组 65 70 70 80 60
其中需要说明的是:对照组的产品色泽不均匀,出现呈现棕褐色至暗黑的块状部分,无光泽,表面有烤焦的痕迹,口感上略带微苦,有些部位烟熏味太重。
Claims (2)
1.一种液熏法烟熏风味腌制牛肉,其特征在于:由以下重量份的原料制成:木质原料80~150、木炭粉1~3、***5~10、牛腩肉120~150、50°以上曲酒10~20、草果粉2~5、椰汁10~15、百合粉1~5、食盐20~30、肉桂粉2~4、生姜汁3~8、豆瓣酱0.5~1.0、干稻草40~60、白醋5~10、甘蔗汁15~25和适量的水;
所述木质原料由以下重量份的原料制成:核桃壳20~30、干橘皮5~15、桦木4~8、山楂核10~18、葡萄树枝3~7。
2.根据权利要求1所述一种液熏法烟熏风味腌制牛肉的制备方法,其特征在于:包括以下几个步骤,
(1)将木质原料晾晒干燥,粉碎至2~4cm见方,然后放入干馏釜中加热至200~320℃干馏产烟,烟气通过多层螺旋冷凝器收集,冷凝后收集烟熏粗液,静置至粗液分离,瓢去上层油状物并分液过滤掉底层焦油,加入总量5~10%的木炭粉搅拌10~20min,静置吸附50~70h得较为纯净的烟熏液;
(2)选用***作为萃取剂,分3~5次分别萃取(1)所述烟熏液,每次***添加量为烟熏液的30~40%,分液后合并所有提取液,通过真空蒸馏回收***重复使用,得到浓缩提取液-5~0℃保存备用;
(3)混合草果粉、百合粉和肉桂粉,先炒制2~4min爆香,然后加入白醋、椰汁及其他以下未涉及的剩余成分,加入1~2倍其总量的水,加热熬制1~2h得汤汁,然后将干稻草浸没在汤汁中浸湿;
(4)将牛腩肉切割成长40~50cm的条状,然后表面擦上食盐0~5℃腌制20~25h,完成后将(3)所述的稻草包裹在牛肉表面,扎紧后晾晒并每隔2~3h淋一次(3)所述汤汁,晾晒2~3天至牛肉含水量40~50%;
(5)取出(4)所得牛肉,将(2)所得的烟熏液以喷雾的形式均匀喷涂在牛肉表面,喷湿表面70~80%后进行60~80℃烘制,待烟熏液干燥吸收后重复喷涂,共喷涂2~3次,最后烘制至含水量15~20%即可。
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