CN107811190A - 一种牛肉卤制品制作方法 - Google Patents
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Abstract
本发明公开了一种牛肉卤制品制作方法,涉及卤制品加工技术领域。本发明的牛肉卤制品制作方法包括牛肉熟成、牛肉切割预处理、制备卤水、煮制、低温杀菌、干燥、封装保存八个主要步骤。本发明在牛肉切割预处理之前首先进行牛肉的自然干式熟成,使牛肉的肌肉纤维和筋腱在蛋白酶的作用下开始分解,大幅提高牛肉的嫩度、鲜味和风味。在低温杀菌工序中采用低温梯度浓盐水对牛肉卤制品进行杀菌处理,在保留牛肉的营养价值的同时,可以避免破坏牛肉卤制品的风味和口感。本发明具有无食品添加剂、营养成分流失少、牛肉风味浓郁的特点。
Description
技术领域
本发明涉及卤制品加工技术领域,尤其涉及一种牛肉卤制品制作方法。
背景技术
牛肉是世界第三消耗肉品,牛肉含有丰富的蛋白质,氨基酸等营养成分。其组成比猪肉更接近 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。卤制是深受大众喜爱的牛肉加工工艺,在牛肉的传统制造加工和消费中占据较大比 例。传统牛肉卤制品制作过程中通常选择添加各种食品添加剂来改善牛肉的嫩度和口感,在食品安 全性越来越受重视的今天,这无疑会给消费者带来疑虑。而在牛肉卤制品的灭菌工艺中通常采用高 温加热方式,这一工序又会造成牛肉营养价值的进一步流失。因此,需要发明一种无食品添加、营 养成分流失少、牛肉风味浓郁的牛肉卤制品制作方法。
发明内容
本发明的目的在于:针对现有技术大量添加食品添加剂、营养成分流失严重的问题,本发明提 供一种无食品添加剂、营养成分流失少、牛肉风味浓郁的牛肉卤制品制作方法。
本发明为了实现上述目的具体采用以下技术方案:
一种牛肉卤制品制作方法,包括以下步骤:
1)牛肉熟成:未经切割的新鲜牛肉储存在恒温恒湿冷藏室18~21天,冷藏室温度为0~2℃, 湿度为88~92%;
2)牛肉切割预处理:上一步骤得到的牛肉表面会形成一层硬质膜,对硬质膜进行切割处理, 并将去除硬质膜的牛肉切割成块状,每块牛肉重量200g;
3)腌制牛肉:按重量份分别取生抽200份、花椒30份、料酒15份、生姜10份混合均匀制得 腌料;腌料中加入步骤2得到的牛肉1000份,腌制36~48h,腌制温度为22~24℃,制得牛肉腌 料混合物;
4)制备卤水:按重量份分别取纯净水1000份、红糖50份、大料10份、陈皮8份、山楂8份、草果6份、肉桂4份、丁香3份、白芷3份、罗汉果3份,混合均匀后制成卤水;
5)煮制:将步骤4的卤水加热至120~140℃,在卤水中加入步骤3的牛肉腌料混合物并煮制 120~150min,过滤后制得牛肉卤制品;
6)低温杀菌:
a.初步浓盐水杀菌:将步骤5制得的牛肉卤制品预冷至-2~0℃,预冷后的牛肉卤制品浸泡在 质量百分含量为10%的氯化钠溶液中,浸泡时间为45~50min,氯化钠溶液温度为-4~-2℃,得到 初步浓盐水杀菌的牛肉卤制品;
b.二次浓盐水杀菌:将上一步骤得到的牛肉卤制品浸泡在质量百分含量为16%的氯化钠溶液, 浸泡时间为2.5~3h,氯化钠溶液温度为-7~-5℃,得到二次浓盐水杀菌的牛肉卤制品;
c.紫外线照射处理:将上一步骤得到的牛肉卤制品浸泡在0~2℃无菌水4~6min,无菌水浸泡 后进行紫外线照射灭菌30min,制得低温杀菌后的牛肉卤制品;
7)干燥:对上一步骤得到的牛肉卤制品进行风冷干燥,风冷温度为-3~-2℃,干燥时间12~ 24h;
8)封装保存:
a.在上一步骤低温杀菌处理后的牛肉卤制品中加入占牛肉卤制品重量4~5%的植物性食用油, 混合搅拌均匀;
b.将上一步骤混合有植物性食用油的牛肉卤制品抽真空密封包装,制得牛肉卤制品成品。
作为优选,步骤5)中牛肉腌料混合物与卤水按重量份配比为1:3~4。
作为优选,步骤7)中干燥后的牛肉卤制品水分含量控制在64~65%。
作为优选,步骤8)a所述的植物性食用油为调和油,所述调和油由大豆油、玉米胚油和油茶 籽油按重量百分比65:25:10的比例调合制成。
本发明的有益效果如下:
1、本发明在牛肉切割预处理之前首先进行牛肉的自然干式熟成,使牛肉的肌肉纤维和筋腱在 蛋白酶的作用下开始分解,牛肉嫩度大幅提高。同时伴随水分的流失,牛肉的独特鲜味得到浓缩。 熟成还可以帮助牛肉锁住内部水分,因肌肉纤维的分解,这些水分更容易渗入肌肉组织当中,使牛 肉更多汁,风味更浓厚。
2、本发明采用使用低温梯度浓盐水对牛肉卤制品进行杀菌处理,在最大程度上保留牛肉的营 养价值的同时,尽量避免破坏牛肉卤制品的风味和口感。
3、本发明封装保存步骤中在牛肉卤制品添加由大豆油、玉米胚油和油茶籽油调合制成的调和 油,补充低温杀菌过程中流失的油脂成分,改善牛肉卤制品的口感,增长牛肉卤制品的保存期限。
具体实施方式
为了本技术领域的人员更好的理解本发明,下面结合实施例对本发明作进一步详细描述。
实施例1
一种牛肉卤制品制作方法,包括以下步骤:
1)牛肉熟成:未经切割的新鲜犊牛肉储存在恒温恒湿冷藏室18天,冷藏室温度为0℃,湿度 为88%;
2)牛肉切割预处理:上一步骤得到的牛肉表面会形成一层硬质膜,对硬质膜进行切割处理, 并将去除硬质膜的牛肉切割成块状,每块牛肉重量200g;
3)腌制牛肉:按重量份分别取生抽200份、花椒30份、料酒15份、生姜10份混合均匀制得 腌料;腌料中加入步骤2得到的牛肉1000份,腌制36h,腌制温度为22℃,制得牛肉腌料混合物;
4)制备卤水:按重量份分别取纯净水1000份、红糖50份、大料10份、陈皮8份、山楂8份、草果6份、肉桂4份、丁香3份、白芷3份、罗汉果3份,混合均匀后制成卤水;
5)煮制:将步骤4的卤水加热至120℃,在卤水中加入步骤3的牛肉腌料混合物并煮制120min, 过滤后制得牛肉卤制品;
6)低温杀菌:
a.初步浓盐水杀菌:将步骤5制得的牛肉卤制品预冷至-2~0℃,预冷后的牛肉卤制品浸泡在 质量百分含量为10%的氯化钠溶液中,浸泡时间为45min,氯化钠溶液温度为-2℃,得到初步浓盐 水杀菌的牛肉卤制品;
b.二次浓盐水杀菌:将上一步骤得到的牛肉卤制品浸泡在质量百分含量为16%的氯化钠溶液, 浸泡时间为2.5h,氯化钠溶液温度为-5℃,得到二次浓盐水杀菌的牛肉卤制品;
c.紫外线照射处理:将上一步骤得到的牛肉卤制品浸泡在0~2℃无菌水4~6min,无菌水浸泡 后进行紫外线照射灭菌30min,制得低温杀菌后的牛肉卤制品;
7)干燥:对上一步骤得到的牛肉卤制品进行风冷干燥,风冷温度为-3~-2℃,干燥时间12h;
8)封装保存:
a.在上一步骤低温杀菌处理后的牛肉卤制品中加入占牛肉卤制品重量4~5%的植物性食用油, 混合搅拌均匀;
b.将上一步骤混合有植物性食用油的牛肉卤制品抽真空密封包装,制得牛肉卤制品成品。
本实施例以犊牛肉为主要原料,犊牛肉本身肉质鲜嫩,熟成、腌制、煮制所需的时间较短,温 度较低,低温灭菌和干燥所需时间也相应缩短这样能较好的保留犊牛肉的本身的风味和营养价值。
实施例2
一种牛肉卤制品制作方法,包括以下步骤:
1)牛肉熟成:未经切割的新鲜水牛肉储存在恒温恒湿冷藏室21天,冷藏室温度为2℃,湿度 为92%;
2)牛肉切割预处理:上一步骤得到的牛肉表面会形成一层硬质膜,对硬质膜进行切割处理, 并将去除硬质膜的牛肉切割成块状,每块牛肉重量200g;
3)腌制牛肉:按重量份分别取生抽200份、花椒30份、料酒15份、生姜10份混合均匀制得 腌料;腌料中加入步骤2得到的牛肉1000份,腌制48h,腌制温度为24℃,制得牛肉腌料混合物;
4)制备卤水:按重量份分别取纯净水1000份、红糖50份、大料10份、陈皮8份、山楂8份、草果6份、肉桂4份、丁香3份、白芷3份、罗汉果3份,混合均匀后制成卤水;
5)煮制:将步骤4的卤水加热140℃,在卤水中加入步骤3的牛肉腌料混合物并煮制150mi n, 过滤后制得牛肉卤制品;
6)低温杀菌:
a.初步浓盐水杀菌:将步骤5制得的牛肉卤制品预冷至-2~0℃,预冷后的牛肉卤制品浸泡在 质量百分含量为10%的氯化钠溶液中,浸泡时间为50min,氯化钠溶液温度为-4℃,得到初步浓盐 水杀菌的牛肉卤制品;
b.二次浓盐水杀菌:将上一步骤得到的牛肉卤制品浸泡在质量百分含量为16%的氯化钠溶液, 浸泡时间为3h,氯化钠溶液温度为-7℃,得到二次浓盐水杀菌的牛肉卤制品;
c.紫外线照射处理:将上一步骤得到的牛肉卤制品浸泡在0~2℃无菌水4~6min,无菌水浸泡 后进行紫外线照射灭菌30min,制得低温杀菌后的牛肉卤制品;
7)干燥:对上一步骤得到的牛肉卤制品进行风冷干燥,风冷温度为-3~-2℃,干燥时间24h;
8)封装保存:
a.在上一步骤低温杀菌处理后的牛肉卤制品中加入占牛肉卤制品重量4~5%的植物性食用油, 混合搅拌均匀;
b.将上一步骤混合有植物性食用油的牛肉卤制品抽真空密封包装,制得牛肉卤制品成品。
本实施例以水牛肉为主要原料,水牛肉肌肉纤维较粗,水分较少,熟成、腌制、煮制所需的时 间较长,温度较高,低温灭菌和干燥所需时间也相应增加,这样处理水牛肉能较好的保留牛犊肉的 本身的风味和营养价值。
实施例3
一种牛肉卤制品制作方法,包括以下步骤:
1)牛肉熟成:未经切割的新鲜犍牛肉储存在恒温恒湿冷藏室19天,冷藏室温度为1℃,湿度 为90%;
2)牛肉切割预处理:上一步骤得到的牛肉表面会形成一层硬质膜,对硬质膜进行切割处理, 并将去除硬质膜的牛肉切割成块状,每块牛肉重量200g;
3)腌制牛肉:按重量份分别取生抽200份、花椒30份、料酒15份、生姜10份混合均匀制得 腌料;腌料中加入步骤2得到的牛肉1000份,腌制40h,腌制温度为23℃,制得牛肉腌料混合物;
4)制备卤水:按重量份分别取纯净水1000份、红糖50份、大料10份、陈皮8份、山楂8份、草果6份、肉桂4份、丁香3份、白芷3份、罗汉果3份,混合均匀后制成卤水;
5)煮制:将步骤4的卤水加热130℃,在卤水中加入步骤3的牛肉腌料混合物并煮制140min, 过滤后制得牛肉卤制品;
6)低温杀菌:
a.初步浓盐水杀菌:将步骤5制得的牛肉卤制品预冷至-1℃,预冷后的牛肉卤制品浸泡在质量 百分含量为10%的氯化钠溶液中,浸泡时间为48min,氯化钠溶液温度为-3℃,得到初步浓盐水杀 菌的牛肉卤制品;
b.二次浓盐水杀菌:将上一步骤得到的牛肉卤制品浸泡在质量百分含量为16%的氯化钠溶液, 浸泡时间为2.75h,氯化钠溶液温度为-6℃,得到二次浓盐水杀菌的牛肉卤制品;
c.紫外线照射处理:将上一步骤得到的牛肉卤制品浸泡在0~2℃无菌水4~6min,无菌水浸泡 后进行紫外线照射灭菌30min,制得低温杀菌后的牛肉卤制品;
7)干燥:对上一步骤得到的牛肉卤制品进行风冷干燥,风冷温度为-3℃,干燥时间18h;
8)封装保存:
a.在上一步骤低温杀菌处理后的牛肉卤制品中加入占牛肉卤制品重量4~5%的植物性食用油, 混合搅拌均匀;
b.将上一步骤混合有植物性食用油的牛肉卤制品抽真空密封包装,制得牛肉卤制品成品。
本实施例以犍牛肉为主要原料,犍牛肉肌肉结实柔细、油润,皮下有少量黄色脂肪,肌肉间也 夹杂少量脂肪,肉质最好,熟成、腌制、煮制、低温灭菌和干燥所需的时间和温度适中,这样处理 犍牛肉能较好的保留犍牛肉的本身的风味和营养价值。
实施例4
本实施例在以上实施例的基础上作了进一步优化,具体是:
步骤5)中牛肉腌料混合物与卤水按重量份配比为1:3~4。
实施例5
本实施例在以上实施例的基础上作了进一步优化,具体是:
步骤7)中干燥后的牛肉卤制品水分含量控制在64~65%。
实施例6
本实施例在以上实施例的基础上作了进一步优化,具体是:
步骤8)a所述的植物性食用油为调和油,所述调和油由大豆油、玉米胚油和油茶籽油按重量 百分比65:25:10的比例调合制成。
以上所述,仅为本发明的较佳实施例,并不用以限制本发明,本发明的专利保护范围以权利要 求书为准,凡是运用本发明的说明书内容所作的等同结构变化,同理均应包含在本发明的保护范围 内。
Claims (4)
1.一种牛肉卤制品制作方法,其特征在于包括以下步骤:
1)牛肉熟成:未经切割的新鲜牛肉储存在恒温恒湿冷藏室18~21天,冷藏室温度为0~2℃,湿度为88~92%;
2)牛肉切割预处理:上一步骤得到的牛肉表面会形成一层硬质膜,对硬质膜进行切割处理,并将去除硬质膜的牛肉切割成块状,每块牛肉重量200g;
3)腌制牛肉:按重量份分别取生抽200份、花椒30份、料酒15份、生姜10份混合均匀制得腌料;腌料中加入步骤2得到的牛肉1000份,腌制36~48h,腌制温度为22~24℃,制得牛肉腌料混合物;
4)制备卤水:按重量份分别取纯净水1000份、红糖50份、大料10份、陈皮8份、山楂8份、草果6份、肉桂4份、丁香3份、白芷3份、罗汉果3份,混合均匀后制成卤水;
5)煮制:将步骤4的卤水加热至120~140℃,在卤水中加入步骤3的牛肉腌料混合物并煮制120~150min,过滤后制得牛肉卤制品;
6)低温杀菌:
a.初步浓盐水杀菌:将步骤5制得的牛肉卤制品预冷至-2~0℃,预冷后的牛肉卤制品浸泡在质量百分含量为10%的氯化钠溶液中,浸泡时间为45~50min,氯化钠溶液温度为-4~-2℃,得到初步浓盐水杀菌的牛肉卤制品;
b.二次浓盐水杀菌:将上一步骤得到的牛肉卤制品浸泡在质量百分含量为16%的氯化钠溶液,浸泡时间为2.5~3h,氯化钠溶液温度为-7~-5℃,得到二次浓盐水杀菌的牛肉卤制品;
c.紫外线照射处理:将上一步骤得到的牛肉卤制品浸泡在0~2℃无菌水4~6min,无菌水浸泡后进行紫外线照射灭菌30min,制得低温杀菌后的牛肉卤制品;
7)干燥:对上一步骤得到的牛肉卤制品进行风冷干燥,风冷温度为-3~-2℃,干燥时间12~24h;
8)封装保存:
a.在上一步骤低温杀菌处理后的牛肉卤制品中加入占牛肉卤制品重量4~5%的植物性食用油,混合搅拌均匀;
b.将上一步骤混合有植物性食用油的牛肉卤制品抽真空密封包装,制得牛肉卤制品成品。
2.根据权利要求1所述的一种牛肉卤制品制作方法,其特征在于,步骤5)中牛肉腌料混合物与卤水按重量份配比为1:3~4。
3.根据权利要求1所述的一种牛肉卤制品制作方法,其特征在于,步骤7)中干燥后的牛肉卤制品水分含量控制在64~65%。
4.根据权利要求1所述的一种牛肉卤制品制作方法,其特征在于,步骤8)a所述的植物性食用油为调和油,所述调和油由大豆油、玉米胚油和油茶籽油按重量百分比65:25:10的比例调合制成。
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