CN107348375A - 一种提高口感延长保质期的卤制牛肉及其制备方法 - Google Patents
一种提高口感延长保质期的卤制牛肉及其制备方法 Download PDFInfo
- Publication number
- CN107348375A CN107348375A CN201710700132.9A CN201710700132A CN107348375A CN 107348375 A CN107348375 A CN 107348375A CN 201710700132 A CN201710700132 A CN 201710700132A CN 107348375 A CN107348375 A CN 107348375A
- Authority
- CN
- China
- Prior art keywords
- beef
- meat
- shelf life
- marinated
- stew
- 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.)
- Withdrawn
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 230000002035 prolonged effect Effects 0.000 title 1
- 235000013372 meat Nutrition 0.000 claims abstract description 38
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 29
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 29
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 29
- 239000011425 bamboo Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000014347 soups Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 4
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 4
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 4
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 5
- 235000013555 soy sauce Nutrition 0.000 claims description 20
- 235000013547 stew Nutrition 0.000 claims description 20
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 239000006210 lotion Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 240000009023 Myrrhis odorata Species 0.000 claims 2
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 claims 1
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 claims 1
- 235000021286 stilbenes Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 11
- 235000002566 Capsicum Nutrition 0.000 abstract description 4
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 240000008042 Zea mays Species 0.000 abstract description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 2
- 235000005822 corn Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 241001061264 Astragalus Species 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 238000004108 freeze drying Methods 0.000 abstract 1
- 239000002344 surface layer Substances 0.000 abstract 1
- 210000004233 talus Anatomy 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 24
- 239000000463 material Substances 0.000 description 13
- 238000000034 method Methods 0.000 description 12
- 239000000835 fiber Substances 0.000 description 11
- 235000013305 food Nutrition 0.000 description 10
- 230000001954 sterilising effect Effects 0.000 description 8
- 241000287828 Gallus gallus Species 0.000 description 6
- 235000013325 dietary fiber Nutrition 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 240000004760 Pimpinella anisum Species 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 241000758706 Piperaceae Species 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229910052736 halogen Inorganic materials 0.000 description 3
- 150000002367 halogens Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 235000020991 processed meat Nutrition 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 239000009636 Huang Qi Substances 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- -1 flavone compound Chemical class 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 244000118681 Iresine herbstii Species 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical group [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000026030 halogenation Effects 0.000 description 1
- 238000005658 halogenation reaction Methods 0.000 description 1
- 210000000003 hoof Anatomy 0.000 description 1
- 208000018875 hypoxemia Diseases 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000002699 waste 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
- 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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus 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
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种提高口感延长保质期的卤制牛肉及其制备方法,由以下重量份的原料制成:苦竹叶、牛肉、生姜、八角、葱白、干辣椒、食盐、当归、黄芪、桂皮、黄酒、山楂粉、花椒粉、菜籽油和适量的水。竹叶粉和香辛料提取的汤汁混合,然后卤制入味,其中采用了超声波作用,提高了卤制效果,更加入味,牛肉因为没有长时间煮制,同时制备过程中经过冻干脱水,使表层肉质中的一部分水分挥发所以肉质紧绷,具有良好口感,保质期也相对延长。
Description
技术领域
本发明属于卤制食品的工艺技术领域,具体涉及到一种提高口感延长保质期的卤制牛肉及其制备方法。
背景技术
过去卤制类食品比如泡椒凤爪大多数是现做现卖,但随着市场需求量加大,为延长产品保质期,常采用真空包装、高温杀菌、加入防腐剂等措施来控制产品的含菌量。然而高温高压杀菌会使泡椒凤爪软烂,弹性降低,汁液流失严重,为克服高温杀菌所带来的缺陷,目前同类产品大多数采用的低温冷杀菌方法是辐照杀菌。辐照杀菌是一种冷杀菌工艺,可以较好的保持产品原有的色、香、味,减少营养物质损失,提高食用品质。
随着退耕还林工作的开展,竹子种植面积正以每年3%的速度增加,其产值约占全国营林总产值的18%。竹子在建筑、交通、水利、农业、手工业、造纸业等领域都有广泛的应用,然而,作为竹子加工利用后的废弃物———竹叶虽然在我国有悠久的药用和食用历史,但是对其开发利用相对滞后。新近研究成果表明,苦竹叶中含有大量的黄酮类化合物和生物活性多糖及其他有效成分。黄酮类化合物有明显的抗溃疡、解痉、抗菌、抗炎、降血脂和镇痛等生理作用,还具有较强的清除生物体内超氧自由基的作用等。
由于市场在不断地扩大,肉制品越来越多,人们的选择也越来越多,相应的就会产生肉制品剩余严重,一般情况下的处理方式是将快要过期的肉制品通过加工成熟料,制成罐头、冷冻食品或者是真空包装食品等等,通过这样的方法可以降低食物的浪费,但是诸如泡椒凤爪、卤制猪蹄、卤制鸡腿或者牛肉、鱼干等即使在封装钱经过杀菌的处理,在真空包装袋中一段时间后难免也会受到温度、湿度、包装效果等的影响,肉质食品的口感、色泽和味道都不同程度的受到影响;表现在肉质组织***发黏,色泽变暗无光泽,同时伴有大量汁液流出出现不良气味;本发明针对这一点,将研制一种新的方法,通过添加苦竹叶粉的香辛料提取液来腌制、卤化入味肉质品,提高其抗菌剂抗氧化活性,达到延长保质期的目的。
发明内容
本发明从提高肉质食品的口感和延长保质期的角度出发改善密封包装的肉质食品的品质,具体是通过以下的方法实现的:
一种提高口感延长保质期的卤制牛肉,由以下重量份的原料制成:苦竹叶30~45、牛肉80~120、生姜3~8、八角5~10、葱白2~7、干辣椒15~25、食盐20~30、当归1~5、黄芪2~6、桂皮4~9、黄酒20~40、山楂粉3~8、花椒粉2~6、菜籽油5~10和适量的水。
所述一种提高口感延长保质期的卤制牛肉的制备方法,包括以下几个步骤,
(1)将竹叶清洗干净之后于60~80℃烘箱中干燥10~15h,每2h翻动一次,取出后研磨过80~120目筛,于不透光容器中保存备用;
(2)将牛肉放入汤锅中,加入5~10倍其重量份的清水,煮制80~120min,取出放入冰箱中冷冻,于-18~-5℃条件下冻藏2~3d,完成后放入容器中,低压条件是0.1~0.4MPa,温度30~60℃,放置干燥脱水3~6h;
(3)混合八角、葱白、干辣椒及其他以下未涉及的剩余成分,放入预热至沸的菜籽油锅中炒制3~7min爆香,然后按料液比1:6~12加水,一次性煮沸,然后小火煎煮50~80min,过滤得汤汁;
(4)将(3)所得汤汁与(1)所得苦竹叶粉剂混合,调制成膏体,然后均匀涂抹在(2)的牛肉表面,在超声波频率40~50kHz,提取温度70~80℃,作用时间20~30min,完成后取出,静置腌制20~30h,最后清水冲洗表面残渣,晾干表面水分即可。
首先第一步:将肉质物料放入清水中煮制一段时间,将肉质煮熟同时煮烂,一般的肉质食品肉质太硬不利于食用,同时本发明的煮制还有个很大的作用是,通过煮来提高肌肉组织及皮层间隙中的水分,提高其中自由水的含量,肉质松软可口,入口即化的效果是因为肌肉纤维中充满了水分,使肌肉组织破坏产生的。这一步可以让肉质(猪蹄、鸭爪、鸡爪、鸡腿、鸡肫等)常用于货架食品的物料充分吸水,导致肉质膨胀。
第二步:将肉质物料放入冰箱中冷冻,贮藏于-18~-5℃条件下冻藏2~3d,使肉质吸收的自由水结冻形成冰晶,然后低压条件下低温挥发水分,这类似于真空冻干的步骤,但是由于不用太苛刻所以并没有耗费大量物力在上面,低压条件是0.1~0.4MPa,温度30~60℃,这一过程是使冰晶不经过水的过程,直接挥发到空气中,同时在肉质物料的肌肉纤维中留下了较多的空隙,同时发明通过显微镜观察经过这一过程肉质的蜡质切片发现:未经冻藏的肉质品,其内部结蹄组织排列整齐,彼此相互紧密相连,机内膜表面光滑,原生质分布均匀,经过冷冻后真空脱水后的肉质,其变性后的肌纤维收缩,纤维之间的间隙增大,肌纤维的横截面呈不同的形状,纤维内部出现空洞,形状不规则,机内膜和肌束膜破裂。肌纤维之间形成大得冰晶体,挤压附近的肌纤维,使之发生不同程度的扭曲,改变了原来的形状,同时在肉质的表面造成裂口,这一点很容易腌制入味。
第三步:卤料的制备,对香辛料反复煎煮得到卤制汤料,传统的方法是将卤制汤料用于直接浸泡肉质物料,这样的方法,肉质浸泡后不紧绷,肉质松软,长时间储存容易出现肉质糜烂的情况,而且吸水量过大,对于即时食用还好,但是不利于长时间储存,汤料中的微生物,特别是优势菌种味低氧或厌氧能够生长的乳酸菌,乳酸菌可以分解蛋白质,产生酸败的味道和气味,不利于口味的形成。所以浸泡卤制的方法本发明不使用。
第四步:采用苦竹叶的纤维粉剂作为载体,然后通过超声波的作用,腌制入味。发明的苦竹叶纤维粉剂是将竹叶清洗干净之后于60~80℃烘箱中干燥约10~15h(没2h翻动一次),取出后粉碎过80~120目筛,于不透光容器中保存备用。然后将卤制的汤料浓缩后与苦竹叶粉剂混合成膏体,将膏体均匀涂抹在卤制物料的表面,然后在超声波频率40~50kHz,提取温度70~80℃,作用时间20~30min;完成后取出,静置腌制20~30h,最后利用清水洗脱表面苦竹叶粉剂即可。竹叶中富含膳食纤维,膳食纤维对人体的作用,这里不多说,本发明主要是通过超声波的空穴***作用提高纤维中大分子组分的连接键断裂,转变为更小的小分子特种纤维成分,同时可以使部分不溶性成分转变为可溶性成分,纤维致密的网状空间结构转变为疏松的网状结构,体积和比表面积增大,具有的吸水力、持水力、膨胀力和吸油力增强,肉质的口感和保质期都有所提高,判断可能的原因是,竹叶带有的清香口感也进入到肉质物料中,同时卤制汤料在多孔的肉质表面,在超声波的影响下更容易的入味。提高保质期可能的原因是:超声波的作用一方面细化了竹叶粉剂中的膳食纤维,提高膳食纤维的吸油力,减少了肉质物料的油脂含量,油脂是造成肉质变质很重要的原因之一;同时对苦竹叶中的竹叶多糖、竹叶黄酮具有提取作用,这些植物活性多糖的抗氧化能力很强,所以提高了卤制食品的保质期。
最后本发明的肉质物料口感好,肉质紧绷爽口,保质期长,含有的竹叶膳食纤维具有促消化等功能。
本发明的有益效果:竹叶粉和香辛料提取的汤汁混合,然后卤制入味,其中采用了超声波作用,提高了卤制效果,更加入味,牛肉因为没有长时间煮制,同时制备过程中经过冻干脱水,使表层肉质中的一部分水分挥发所以肉质紧绷,具有良好口感,保质期也相对延长。
具体实施方式
一种提高口感延长保质期的卤制牛肉,由以下重量(Kg)的原料制成:苦竹叶35、牛肉90、生姜5、八角8、葱白5、干辣椒20、食盐22、当归2、黄芪4、桂皮4、黄酒30、山楂粉6、花椒粉3、菜籽油6和适量的水。
所述一种提高口感延长保质期的卤制牛肉的制备方法,包括以下几个步骤,
(1)将竹叶清洗干净之后于75℃烘箱中干燥12h,每2h翻动一次,取出后研磨过80目筛,于不透光容器中保存备用;
(2)将牛肉放入汤锅中,加入6倍其重量份的清水,煮制100min,取出放入冰箱中冷冻,于-10℃条件下冻藏3d,完成后放入容器中,低压条件是0.2MPa,温度50℃,放置干燥脱水5h;
(3)混合八角、葱白、干辣椒及其他以下未涉及的剩余成分,放入预热至沸的菜籽油锅中炒制6min爆香,然后按料液比1:8加水,一次性煮沸,然后小火煎煮65min,过滤得汤汁;
(4)将(3)所得汤汁与(1)所得苦竹叶粉剂混合,调制成膏体,然后均匀涂抹在(2)的牛肉表面,在超声波频率45kHz,提取温度75℃,作用时间25min,完成后取出,静置腌制25h,最后清水冲洗表面残渣,晾干表面水分即可。
发明效果统计:
将本发明的牛肉与普通卤制的牛肉做对比发现,本发明牛肉肉质更加紧绷,口感好,口味清新,保质期更长,有光泽。
普通方法卤制牛肉:肉质松散、有汁液渗出、肉质无弹性、发黏、***、无任性、焦糊、长时间暴露在空气中有酸败味。
Claims (2)
1.一种提高口感延长保质期的卤制牛肉,其特征在于:由以下重量份的原料制成:苦竹叶30~45、牛肉80~120、生姜3~8、八角5~10、葱白2~7、干辣椒15~25、食盐20~30、当归1~5、黄芪2~6、桂皮4~9、黄酒20~40、山楂粉3~8、花椒粉2~6、菜籽油5~10和适量的水。
2.根据权利要求1所述一种提高口感延长保质期的卤制牛肉的制备方法,其特征在于:包括以下几个步骤,
(1)将竹叶清洗干净之后于60~80℃烘箱中干燥10~15h,每2h翻动一次,取出后研磨过80~120目筛,于不透光容器中保存备用;
(2)将牛肉放入汤锅中,加入5~10倍其重量份的清水,煮制80~120min,取出放入冰箱中冷冻,于-18~-5℃条件下冻藏2~3d,完成后放入容器中,低压条件是0.1~0.4MPa,温度30~60℃,放置干燥脱水3~6h;
(3)混合八角、葱白、干辣椒及其他以下未涉及的剩余成分,放入预热至沸的菜籽油锅中炒制3~7min爆香,然后按料液比1:6~12加水,一次性煮沸,然后小火煎煮50~80min,过滤得汤汁;
(4)将(3)所得汤汁与(1)所得苦竹叶粉剂混合,调制成膏体,然后均匀涂抹在(2)的牛肉表面,在超声波频率40~50kHz,提取温度70~80℃,作用时间20~30min,完成后取出,静置腌制20~30h,最后清水冲洗表面残渣,晾干表面水分即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710700132.9A CN107348375A (zh) | 2017-08-16 | 2017-08-16 | 一种提高口感延长保质期的卤制牛肉及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710700132.9A CN107348375A (zh) | 2017-08-16 | 2017-08-16 | 一种提高口感延长保质期的卤制牛肉及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107348375A true CN107348375A (zh) | 2017-11-17 |
Family
ID=60287118
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710700132.9A Withdrawn CN107348375A (zh) | 2017-08-16 | 2017-08-16 | 一种提高口感延长保质期的卤制牛肉及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107348375A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113170864A (zh) * | 2021-05-24 | 2021-07-27 | 东北农业大学 | 一种酱卤鸡胗的制备方法及其产品 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101019669A (zh) * | 2006-02-14 | 2007-08-22 | 廖张继 | 一种竹香瓜子加工方法 |
CN105661344A (zh) * | 2016-04-14 | 2016-06-15 | 旌德县马家溪生态农业开发有限公司 | 一种茶香卤牛肉及其制作方法 |
CN106901251A (zh) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | 一种新型酥脆口感鱿鱼片的生产方法 |
CN106912816A (zh) * | 2017-03-25 | 2017-07-04 | 周红 | 一种蔬菜高汤卤黄牛肉的制备方法 |
-
2017
- 2017-08-16 CN CN201710700132.9A patent/CN107348375A/zh not_active Withdrawn
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101019669A (zh) * | 2006-02-14 | 2007-08-22 | 廖张继 | 一种竹香瓜子加工方法 |
CN105661344A (zh) * | 2016-04-14 | 2016-06-15 | 旌德县马家溪生态农业开发有限公司 | 一种茶香卤牛肉及其制作方法 |
CN106901251A (zh) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | 一种新型酥脆口感鱿鱼片的生产方法 |
CN106912816A (zh) * | 2017-03-25 | 2017-07-04 | 周红 | 一种蔬菜高汤卤黄牛肉的制备方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113170864A (zh) * | 2021-05-24 | 2021-07-27 | 东北农业大学 | 一种酱卤鸡胗的制备方法及其产品 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102090668A (zh) | 一种营养鱿鱼干及其加工方法 | |
CN103393061B (zh) | 一种鸭肉调理品去腥味工艺 | |
KR101928043B1 (ko) | 스테이크의 제조방법 및 이에 의해 제조된 스테이크 | |
KR101011177B1 (ko) | 뽕잎 장아찌 제조방법 | |
KR101423194B1 (ko) | 간장소스의 제조방법 | |
CN107307311A (zh) | 一种长效保质期卤制辛辣鸭脖及其制备方法 | |
CN105192733A (zh) | 一种香辣牛肉食品及其制作方法 | |
CN107467532A (zh) | 一种焦皮长效保鲜鸡腿及其制备方法 | |
KR102310335B1 (ko) | 홍삼 돈수육의 제조 방법 | |
CN107348375A (zh) | 一种提高口感延长保质期的卤制牛肉及其制备方法 | |
KR102333702B1 (ko) | 한방 김치찜 제조방법 | |
CN102090618A (zh) | 一种扇贝酱及其加工方法 | |
CN107373430A (zh) | 一种无破皮长效鲜嫩卤制凤爪及其制备方法 | |
CN104187766A (zh) | 一种橘香牛肉片及其制备方法 | |
CN104522628B (zh) | 干制食用菌及其加工工艺 | |
KR102037760B1 (ko) | 건나물 파스타의 제조방법 및 이에 의해 제조된 건나물 파스타 | |
KR100294387B1 (ko) | 산나물무침의제조방법 | |
CN105942470A (zh) | 一种鲍鱼酱及其制备方法 | |
CN112617125A (zh) | 一种卤鸡腿的制作方法 | |
KR100804101B1 (ko) | 연잎가루와 울금을 이용한 냉동스틱형 김치찌개 및 그제조방법 | |
CN105533462A (zh) | 一种青稞麦香风味牛肉干及其制备方法 | |
CN107259425A (zh) | 一种封装卤制蛤蜊肉及其制备方法 | |
CN107432432A (zh) | 一种清新口感的美味猪蹄及其制备方法 | |
CN106689855A (zh) | 一种芹菜营养酱菜及其制备方法 | |
CN107432431A (zh) | 一种入味微甜型爽口鹅肝及其制备方法 |
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 | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171117 |