CN108056423A - 一种苔干牛肉的加工方法 - Google Patents
一种苔干牛肉的加工方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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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
- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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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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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明属于食品加工技术领域,尤其是一种苔干牛肉的加工方法,包括苔干的处理、牛肉的处理、混合拌料调味、装袋真空封口、高温杀菌、包装入库;采用牛前后腿肉和干制后的苔干为原料,分别进行处理,然后加入卤料进行混合卤制,有效促进牛肉和苔干营养成分的相互融合,有效提升其营养保健功效,而且有效促进牛肉和苔干风味的相互融合,使得产品风味醇香浓厚,入口清香,细腻爽口,回味鲜香,独具风味,回味无穷,有效延长其货架期;混合卤制前对苔干进行处理,有效保持苔干色泽鲜绿有光泽,脆嫩有弹性,入味均匀透彻,还能有效促进苔干营养成分的充分释放;混合卤制前对牛肉进行处理,有效去除牛肉的腥味,抑制牛肉的老化,保持其口感细嫩。
Description
技术领域
本发明属于食品加工技术领域,尤其是一种苔干牛肉的加工方法。
背景技术
牛肉是中国人的第二大肉类食品,仅次于猪肉,牛肉蛋白质含量高,而脂肪含量低,所以味道鲜美,受人喜爱,享有“肉中骄子”的美称;牛肉,对增长肌肉、增强力量特别有效,增强免疫力,促进蛋白质的新陈代谢和合成,促进康复,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、修复组织等方面物别适宜;牛肉中富含大量的铁,多食用牛肉有助于缺铁性贫血的治疗;牛肉中含有的锌是一种有助于合成蛋白质、能促进肌肉生长的抗氧化剂,对防衰防癌具有积极意义;牛肉中含有的钾对心脑血管***、泌尿***有着防病作用;牛肉中含有的镁则可提高胰岛素合成代谢的效率,有助于糖尿病的治疗;食用牛肉能够有效促进人体健康。
苔干,色泽鲜绿、质地爽口、味若海蜇,食用价值极高,含有营养丰富的蛋白质、果胶及多种氨基酸、维生素和人体必须的钙、铁、锌、胡萝卜素、钾、钠、磷等多种微量元素及碳水化合物,特别是维生素E含量较高,具有健胃、利尿、补脑、安神、解毒、减肥、防癌、抗癌等作用,有“天然保健品,植物营养素”之美称,乃当今美容抗癌之佳品。
虽然目前市场上销售的牛肉类零食种类繁多,但是还没有将牛肉和苔干进行混合加工制成的牛肉食品,所以发明一种苔干牛肉来丰富牛肉产品的类型,给消费者带来不同风味口感的牛肉食品。
发明内容
针对上述问题,本发明旨在提供一种苔干牛肉的加工方法。
本发明通过以下技术方案实现:
一种苔干牛肉的加工方法,包括苔干的处理、牛肉的处理、混合拌料调味、装袋真空封口、高温杀菌、包装入库,具体步骤如下:
A.苔干的处理
(1)清洗浸泡
将干制后的苔干用流动水清洗干净,置于流动水中浸泡8~12h至苔干饱满、色泽翠绿;
(2)预煮
按重量比为1:1称取水和清洗浸泡后的苔干,向水中加入其重量的0.05~0.1%的无水柠檬酸、0.01~0.05%的无水氯化钙、0.01~0.02‰的亮蓝,将水加热至沸腾,将清洗浸泡后的苔干投入水中烫漂时间5~10min,立即捞出,流动水冷却,冷却至常温后,捞出沥干表面水分;
(3)挑拣
将预煮后的的苔干进行挑拣,挑除色泽差、根部老化的苔干;
(4)烘烤
将挑拣后的苔干置于不锈钢盘内,放入烘烤炉内,烘烤温度为80~90℃烘烤40~60min,出炉后水分含量≤45%;
(5)真空调味
向烘烤后的苔干中加入其重量的3~5%的白砂糖、1~2%的食用盐、0.3~0.6%的味精、0.3~0.5%的油炸花椒粉、0.2~0.6%的酿制酱油、0.5~0.8%的黄酒、0.3~0.5%的米酒、0.01~0.02%的D-异抗坏血酸钠、0.1~0.3%的无水氯化钙、0.1~0.3‰的脱氢乙酸钠、1.0~1.2%的香辣油、0.1~0.3%的水解植物蛋白搅拌均匀,真空度为0.05~0.06MPa、温度为0~4℃真空处理4~6h;
B.牛肉的处理
(1)原料解冻
原料用牛前后腿肉,流动水解冻8~12h至肉温为0~12℃;
(2)修整
修去筋腱、脂肪、污物,切成100g/块的块形,得牛肉;
(3)腌制
将牛肉储放于不锈钢桶车内,加入其重量的2.0~3.0%的食盐、0.03‰的亚硝酸钠搅拌均匀,在温度为0~4℃的条件下腌制10~18h;
(4)预煮、冷却
将腌制后的牛肉用洁净水冲洗去除腌制牛肉中的一部分盐分,捞出牛肉,得冲洗牛肉;将冲洗后腌制后的牛肉的洁净水放入夹层锅中,打开蒸气阀加热至100℃沸腾时,将冲洗牛肉下锅预煮15~20min至牛肉表面无血丝出锅,捞出通风冷却,修去不合格牛肉皮及碎骨、软骨;
(5)卤制
a.卤制前将卤锅内的循环老汤加热至沸腾,再添加清水至漫出牛肉;
b.放入配制好的卤料包;
c.加入黄酒,添加量为牛肉重量的2%;
d.卤制过程中撇去浮在卤汤表面的浮油;
e.卤制过程中文火熬煮使卤汤保持沸腾,适时添水保持卤汤覆盖牛肉,控制温度为90~100℃、卤制20~40min,肉嫩的先出锅,出锅时用洁净的不锈钢工具把肉放到洁净的台案上,及时通风冷却至8~10℃,再修去肉表面脂肪并切成块状;
(6)切丁
用切丁机将卤制后的牛肉切割成2~3厘米的肉丁;
C.混合拌料调味
按重量比为1:2称取处理后的苔干和处理后的牛肉进行混合,加入其重量的0.05~0.1%的食用香精、0.1~0.15%的胡椒粉、2~3%的香辣油混合拌匀,在温度为0~4℃的条件下浸渍30min;
D.装袋真空封口
将调配后的原料按要求重量放于包装袋内,每袋重量20~100g,保持热封及真空时间,包装整洁,时刻注意热封温度及真空度;
E.高温杀菌
(1)在杀菌锅中加入洁净水,将封口后的产品放入杀菌锅内,整齐摆放,留有缝隙,防止叠放导致杀菌不均匀,然后封盖,密封严密;
(2)杀菌温度为121℃恒温杀菌6~20min,打开空压机进行反压冷却至温度为40℃以下出锅;
(3)杀菌后的产品装入清洁容器中,装时轻拿轻放,送入保温间进行保温;
F.包装入库
将保温过的真空包装产品逐个检查,用干净毛巾擦洗,挑除烂袋、胀袋、假封、变质及有疑异的产品,入库离地离墙摆放。
作为发明进一步的方案:所述的卤料包,由以下重量份的原料制成:大茴2.0~2.4kg、小茴1.2~1.6kg、肉桂1.0~1.4kg、草豆蔻0.8~1.4kg、花椒0.8~1.2kg、白芷1.0~1.4kg、丁香0.2~0.5kg、草果1.0~1.4kg、甘草1.0~1.5kg、陈皮1.0~1.4kg、山楂0.8~1.2kg、枸杞子0.8~1.2kg、胡椒0.5~0.9kg、高良姜0.3~0.8kg、葱0.8~1.2kg、生姜0.8~1.2kg、肉豆蔻0.5~0.8kg、山萘0.3~0.45kg、砂仁0.2~0.5kg,重量按每1000kg牛肉计。
本发明的有益效果:本发明提供的一种苔干牛肉的加工方法,采用牛前后腿肉和干制后的苔干为原料,分别进行处理,然后加入卤料进行混合卤制,有效促进牛肉和苔干营养成分的相互融合,有效提升其营养保健功效,而且有效促进牛肉和苔干风味的相互融合,能够有效掩盖产品的中药气味,使得产品风味醇香浓厚,入口清香,细腻爽口,回味鲜香,独具风味,回味无穷,不易腐败变质,有效延长其货架期;混合卤制前对苔干进行处理,有效保持苔干色泽鲜绿有光泽,脆嫩有弹性,入味均匀透彻,还能有效促进苔干营养成分的充分释放;混合卤制前对牛肉进行处理,有效去除牛肉的腥味,抑制牛肉的老化,保持其口感细嫩;本发明的苔干牛肉还能够有效降血脂降血压,促进人体血液循环和更新,开胃养胃,有效抑制晒斑和色斑的形成,有效促进皮肤水嫩光滑有弹性,具有良好的滋补强壮作用。
具体实施方式
下面用具体实施例说明本发明,但并不是对本发明的限制。
实施例1
本发明实施例中,一种苔干牛肉的加工方法,包括苔干的处理、牛肉的处理、混合拌料调味、装袋真空封口、高温杀菌、包装入库,具体步骤如下:
A.苔干的处理
(1)清洗浸泡
将干制后的苔干用流动水清洗干净,置于流动水中浸泡8~12h至苔干饱满、色泽翠绿;
(2)预煮
按重量比为1:1称取水和清洗浸泡后的苔干,向水中加入其重量的0.05%的无水柠檬酸、0.01%的无水氯化钙、0.01‰的亮蓝,将水加热至沸腾,将清洗浸泡后的苔干投入水中烫漂时间5~10min,立即捞出,流动水冷却,冷却至常温后,捞出沥干表面水分;
(3)挑拣
将预煮后的的苔干进行挑拣,挑除色泽差、根部老化的苔干;
(4)烘烤
将挑拣后的苔干置于不锈钢盘内,放入烘烤炉内,烘烤温度为80~90℃烘烤40~60min,出炉后水分含量≤45%;
(5)真空调味
向烘烤后的苔干中加入其重量的3%的白砂糖、1%的食用盐、0.3%的味精、0.3%的油炸花椒粉、0.2%的酿制酱油、0.5%的黄酒、0.3%的米酒、0.01%的D-异抗坏血酸钠、0.1%的无水氯化钙、0.1‰的脱氢乙酸钠、1.0%的香辣油、0.1%的水解植物蛋白搅拌均匀,真空度为0.05~0.06MPa、温度为0~4℃真空处理4~6h;
B.牛肉的处理
(1)原料解冻
原料用牛前后腿肉,流动水解冻8~12h至肉温为0~12℃;
(2)修整
修去筋腱、脂肪、污物,切成100g/块的块形,得牛肉;
(3)腌制
将牛肉储放于不锈钢桶车内,加入其重量的2.0%的食盐、0.03‰的亚硝酸钠搅拌均匀,在温度为0~4℃的条件下腌制10~18h;
(4)预煮、冷却
将腌制后的牛肉用洁净水冲洗去除腌制牛肉中的一部分盐分,捞出牛肉,得冲洗牛肉;将冲洗后腌制后的牛肉的洁净水放入夹层锅中,打开蒸气阀加热至100℃沸腾时,将冲洗牛肉下锅预煮15~20min至牛肉表面无血丝出锅,捞出通风冷却,修去不合格牛肉皮及碎骨、软骨;
(5)卤制
a.卤制前将卤锅内的循环老汤加热至沸腾,再添加清水至漫出牛肉;
b.放入配制好的卤料包;
c.加入黄酒,添加量为牛肉重量的2%;
d.卤制过程中撇去浮在卤汤表面的浮油;
e.卤制过程中文火熬煮使卤汤保持沸腾,适时添水保持卤汤覆盖牛肉,控制温度为90~100℃、卤制20~40min,肉嫩的先出锅,出锅时用洁净的不锈钢工具把肉放到洁净的台案上,及时通风冷却至8~10℃,再修去肉表面脂肪并切成块状;
(6)切丁
用切丁机将卤制后的牛肉切割成2~3厘米的肉丁;
C.混合拌料调味
按重量比为1:2称取处理后的苔干和处理后的牛肉进行混合,加入其重量的0.05%的食用香精、0.1%的胡椒粉、2%的香辣油混合拌匀,在温度为0~4℃的条件下浸渍30min;
D.装袋真空封口
将调配后的原料按要求重量放于包装袋内,每袋重量20~100g,保持热封及真空时间,包装整洁,时刻注意热封温度及真空度;
E.高温杀菌
(1)在杀菌锅中加入洁净水,将封口后的产品放入杀菌锅内,整齐摆放,留有缝隙,防止叠放导致杀菌不均匀,然后封盖,密封严密;
(2)杀菌温度为121℃恒温杀菌6~20min,打开空压机进行反压冷却至温度为40℃以下出锅;
(3)杀菌后的产品装入清洁容器中,装时轻拿轻放,送入保温间进行保温;
F.包装入库
将保温过的真空包装产品逐个检查,用干净毛巾擦洗,挑除烂袋、胀袋、假封、变质及有疑异的产品,入库离地离墙摆放。
作为发明进一步的方案:所述的卤料包,由以下重量份的原料制成:大茴2.0kg、小茴1.2kg、肉桂1.0kg、草豆蔻0.8kg、花椒0.8kg、白芷1.0kg、丁香0.2kg、草果1.0kg、甘草1.0kg、陈皮1.0kg、山楂0.8kg、枸杞子0.8kg、胡椒0.5kg、高良姜0.kg、葱0.8~1.2kg、生姜0.8kg、肉豆蔻0.5kg、山萘0.3kg、砂仁0.2kg,重量按每1000kg牛肉计。
实施例2
本发明实施例中,一种苔干牛肉的加工方法,包括苔干的处理、牛肉的处理、混合拌料调味、装袋真空封口、高温杀菌、包装入库,具体步骤如下:
A.苔干的处理
(1)清洗浸泡
将干制后的苔干用流动水清洗干净,置于流动水中浸泡8~12h至苔干饱满、色泽翠绿;
(2)预煮
按重量比为1:1称取水和清洗浸泡后的苔干,向水中加入其重量的0.075%的无水柠檬酸、0.03%的无水氯化钙、0.015‰的亮蓝,将水加热至沸腾,将清洗浸泡后的苔干投入水中烫漂时间5~10min,立即捞出,流动水冷却,冷却至常温后,捞出沥干表面水分;
(3)挑拣
将预煮后的的苔干进行挑拣,挑除色泽差、根部老化的苔干;
(4)烘烤
将挑拣后的苔干置于不锈钢盘内,放入烘烤炉内,烘烤温度为80~90℃烘烤40~60min,出炉后水分含量≤45%;
(5)真空调味
向烘烤后的苔干中加入其重量的4%的白砂糖、1.5%的食用盐、0.45%的味精、0.4%的油炸花椒粉、0.4%的酿制酱油、0.65%的黄酒、0.4%的米酒、0.015%的D-异抗坏血酸钠、0.2%的无水氯化钙、0.2‰的脱氢乙酸钠、1.1%的香辣油、0.2%的水解植物蛋白搅拌均匀,真空度为0.055MPa、温度为0~4℃真空处理4~6h;
B.牛肉的处理
(1)原料解冻
原料用牛前后腿肉,流动水解冻8~12h至肉温为0~12℃;
(2)修整
修去筋腱、脂肪、污物,切成100g/块的块形,得牛肉;
(3)腌制
将牛肉储放于不锈钢桶车内,加入其重量的2.5%的食盐、0.03‰的亚硝酸钠搅拌均匀,在温度为0~4℃的条件下腌制10~18h;
(4)预煮、冷却
将腌制后的牛肉用洁净水冲洗去除腌制牛肉中的一部分盐分,捞出牛肉,得冲洗牛肉;将冲洗后腌制后的牛肉的洁净水放入夹层锅中,打开蒸气阀加热至100℃沸腾时,将冲洗牛肉下锅预煮15~20min至牛肉表面无血丝出锅,捞出通风冷却,修去不合格牛肉皮及碎骨、软骨;
(5)卤制
a.卤制前将卤锅内的循环老汤加热至沸腾,再添加清水至漫出牛肉;
b.放入配制好的卤料包;
c.加入黄酒,添加量为牛肉重量的2%;
d.卤制过程中撇去浮在卤汤表面的浮油;
e.卤制过程中文火熬煮使卤汤保持沸腾,适时添水保持卤汤覆盖牛肉,控制温度为90~100℃、卤制20~40min,肉嫩的先出锅,出锅时用洁净的不锈钢工具把肉放到洁净的台案上,及时通风冷却至8~10℃,再修去肉表面脂肪并切成块状;
(6)切丁
用切丁机将卤制后的牛肉切割成2~3厘米的肉丁;
C.混合拌料调味
按重量比为1:2称取处理后的苔干和处理后的牛肉进行混合,加入其重量的0.075%的食用香精、0.125%的胡椒粉、2.5%的香辣油混合拌匀,在温度为0~4℃的条件下浸渍30min;
D.装袋真空封口
将调配后的原料按要求重量放于包装袋内,每袋重量20~100g,保持热封及真空时间,包装整洁,时刻注意热封温度及真空度;
E.高温杀菌
(1)在杀菌锅中加入洁净水,将封口后的产品放入杀菌锅内,整齐摆放,留有缝隙,防止叠放导致杀菌不均匀,然后封盖,密封严密;
(2)杀菌温度为121℃恒温杀菌6~20min,打开空压机进行反压冷却至温度为40℃以下出锅;
(3)杀菌后的产品装入清洁容器中,装时轻拿轻放,送入保温间进行保温;
F.包装入库
将保温过的真空包装产品逐个检查,用干净毛巾擦洗,挑除烂袋、胀袋、假封、变质及有疑异的产品,入库离地离墙摆放。
作为发明进一步的方案:所述的卤料包,由以下重量份的原料制成:大茴2.2kg、小茴1.4kg、肉桂1.2kg、草豆蔻1.1kg、花椒1.0kg、白芷1.2kg、丁香0.35kg、草果1.2kg、甘草1.25kg、陈皮1.2kg、山楂1.0kg、枸杞子1.0kg、胡椒0.7kg、高良姜0.55kg、葱1.0kg、生姜1.0kg、肉豆蔻0.65kg、山萘0.375kg、砂仁0.35kg,重量按每1000kg牛肉计。
实施例3
本发明实施例中,一种苔干牛肉的加工方法,包括苔干的处理、牛肉的处理、混合拌料调味、装袋真空封口、高温杀菌、包装入库,具体步骤如下:
A.苔干的处理
(1)清洗浸泡
将干制后的苔干用流动水清洗干净,置于流动水中浸泡8~12h至苔干饱满、色泽翠绿;
(2)预煮
按重量比为1:1称取水和清洗浸泡后的苔干,向水中加入其重量的0.1%的无水柠檬酸、0.05%的无水氯化钙、0.02‰的亮蓝,将水加热至沸腾,将清洗浸泡后的苔干投入水中烫漂时间5~10min,立即捞出,流动水冷却,冷却至常温后,捞出沥干表面水分;
(3)挑拣
将预煮后的的苔干进行挑拣,挑除色泽差、根部老化的苔干;
(4)烘烤
将挑拣后的苔干置于不锈钢盘内,放入烘烤炉内,烘烤温度为80~90℃烘烤40~60min,出炉后水分含量≤45%;
(5)真空调味
向烘烤后的苔干中加入其重量的5%的白砂糖、2%的食用盐、0.6%的味精、0.5%的油炸花椒粉、0.6%的酿制酱油、0.8%的黄酒、0.5%的米酒、0.02%的D-异抗坏血酸钠、0.1~0.3%的无水氯化钙、0.3‰的脱氢乙酸钠、1.2%的香辣油、0.3%的水解植物蛋白搅拌均匀,真空度为0.05~0.06MPa、温度为0~4℃真空处理4~6h;
B.牛肉的处理
(1)原料解冻
原料用牛前后腿肉,流动水解冻8~12h至肉温为0~12℃;
(2)修整
修去筋腱、脂肪、污物,切成100g/块的块形,得牛肉;
(3)腌制
将牛肉储放于不锈钢桶车内,加入其重量的3.0%的食盐、0.03‰的亚硝酸钠搅拌均匀,在温度为0~4℃的条件下腌制10~18h;
(4)预煮、冷却
将腌制后的牛肉用洁净水冲洗去除腌制牛肉中的一部分盐分,捞出牛肉,得冲洗牛肉;将冲洗后腌制后的牛肉的洁净水放入夹层锅中,打开蒸气阀加热至100℃沸腾时,将冲洗牛肉下锅预煮15~20min至牛肉表面无血丝出锅,捞出通风冷却,修去不合格牛肉皮及碎骨、软骨;
(5)卤制
a.卤制前将卤锅内的循环老汤加热至沸腾,再添加清水至漫出牛肉;
b.放入配制好的卤料包;
c.加入黄酒,添加量为牛肉重量的2%;
d.卤制过程中撇去浮在卤汤表面的浮油;
e.卤制过程中文火熬煮使卤汤保持沸腾,适时添水保持卤汤覆盖牛肉,控制温度为90~100℃、卤制20~40min,肉嫩的先出锅,出锅时用洁净的不锈钢工具把肉放到洁净的台案上,及时通风冷却至8~10℃,再修去肉表面脂肪并切成块状;
(6)切丁
用切丁机将卤制后的牛肉切割成2~3厘米的肉丁;
C.混合拌料调味
按重量比为1:2称取处理后的苔干和处理后的牛肉进行混合,加入其重量的0.1%的食用香精、0.15%的胡椒粉、3%的香辣油混合拌匀,在温度为0~4℃的条件下浸渍30min;
D.装袋真空封口
将调配后的原料按要求重量放于包装袋内,每袋重量20~100g,保持热封及真空时间,包装整洁,时刻注意热封温度及真空度;
E.高温杀菌
(1)在杀菌锅中加入洁净水,将封口后的产品放入杀菌锅内,整齐摆放,留有缝隙,防止叠放导致杀菌不均匀,然后封盖,密封严密;
(2)杀菌温度为121℃恒温杀菌6~20min,打开空压机进行反压冷却至温度为40℃以下出锅;
(3)杀菌后的产品装入清洁容器中,装时轻拿轻放,送入保温间进行保温;
F.包装入库
将保温过的真空包装产品逐个检查,用干净毛巾擦洗,挑除烂袋、胀袋、假封、变质及有疑异的产品,入库离地离墙摆放。
作为发明进一步的方案:所述的卤料包,由以下重量份的原料制成:大茴2.4kg、小茴1.6kg、肉桂1.4kg、草豆蔻1.4kg、花椒1.2kg、白芷1.4kg、丁香0.5kg、草果1.0~1.4kg、甘草1.5kg、陈皮1.4kg、山楂1.2kg、枸杞子1.2kg、胡椒0.9kg、高良姜0.8kg、葱1.2kg、生姜1.2kg、肉豆蔻0.8kg、山萘0.45kg、砂仁0.5kg,重量按每1000kg牛肉计。
Claims (2)
1.一种苔干牛肉的加工方法,其特征在于,包括苔干的处理、牛肉的处理、混合拌料调味、装袋真空封口、高温杀菌、包装入库,具体步骤如下:
A.苔干的处理
(1)清洗浸泡
将干制后的苔干用流动水清洗干净,置于流动水中浸泡8~12h至苔干饱满、色泽翠绿;
(2)预煮
按重量比为1:1称取水和清洗浸泡后的苔干,向水中加入其重量的0.05~0.1%的无水柠檬酸、0.01~0.05%的无水氯化钙、0.01~0.02‰的亮蓝,将水加热至沸腾,将清洗浸泡后的苔干投入水中烫漂时间5~10min,立即捞出,流动水冷却,冷却至常温后,捞出沥干表面水分;
(3)挑拣
将预煮后的的苔干进行挑拣,挑除色泽差、根部老化的苔干;
(4)烘烤
将挑拣后的苔干置于不锈钢盘内,放入烘烤炉内,烘烤温度为80~90℃烘烤40~60min,出炉后水分含量≤45%;
(5)真空调味
向烘烤后的苔干中加入其重量的3~5%的白砂糖、1~2%的食用盐、0.3~0.6%的味精、0.3~0.5%的油炸花椒粉、0.2~0.6%的酿制酱油、0.5~0.8%的黄酒、0.3~0.5%的米酒、0.01~0.02%的D-异抗坏血酸钠、0.1~0.3%的无水氯化钙、0.1~0.3‰的脱氢乙酸钠、1.0~1.2%的香辣油、0.1~0.3%的水解植物蛋白搅拌均匀,真空度为0.05~0.06MPa、温度为0~4℃真空处理4~6h;
B.牛肉的处理
(1)原料解冻
原料用牛前后腿肉,流动水解冻8~12h至肉温为0~12℃;
(2)修整
修去筋腱、脂肪、污物,切成100g/块的块形,得牛肉;
(3)腌制
将牛肉储放于不锈钢桶车内,加入其重量的2.0~3.0%的食盐、0.03‰的亚硝酸钠搅拌均匀,在温度为0~4℃的条件下腌制10~18h;
(4)预煮、冷却
将腌制后的牛肉用洁净水冲洗去除腌制牛肉中的一部分盐分,捞出牛肉,得冲洗牛肉;将冲洗后腌制后的牛肉的洁净水放入夹层锅中,打开蒸气阀加热至100℃沸腾时,将冲洗牛肉下锅预煮15~20min至牛肉表面无血丝出锅,捞出通风冷却,修去不合格牛肉皮及碎骨、软骨;
(5)卤制
a.卤制前将卤锅内的循环老汤加热至沸腾,再添加清水至漫出牛肉;
b.放入配制好的卤料包;
c.加入黄酒,添加量为牛肉重量的2%;
d.卤制过程中撇去浮在卤汤表面的浮油;
e.卤制过程中文火熬煮使卤汤保持沸腾,适时添水保持卤汤覆盖牛肉,控制温度为90~100℃、卤制20~40min,肉嫩的先出锅,出锅时用洁净的不锈钢工具把肉放到洁净的台案上,及时通风冷却至8~10℃,再修去肉表面脂肪并切成块状;
(6)切丁
用切丁机将卤制后的牛肉切割成2~3厘米的肉丁;
C.混合拌料调味
按重量比为1:2称取处理后的苔干和处理后的牛肉进行混合,加入其重量的0.05~0.1%的食用香精、0.1~0.15%的胡椒粉、2~3%的香辣油混合拌匀,在温度为0~4℃的条件下浸渍30min;
D.装袋真空封口
将调配后的原料按要求重量放于包装袋内,每袋重量20~100g,保持热封及真空时间,包装整洁,时刻注意热封温度及真空度;
E.高温杀菌
(1)在杀菌锅中加入洁净水,将封口后的产品放入杀菌锅内,整齐摆放,留有缝隙,防止叠放导致杀菌不均匀,然后封盖,密封严密;
(2)杀菌温度为121℃恒温杀菌6~20min,打开空压机进行反压冷却至温度为40℃以下出锅;
(3)杀菌后的产品装入清洁容器中,装时轻拿轻放,送入保温间进行保温;
F.包装入库
将保温过的真空包装产品逐个检查,用干净毛巾擦洗,挑除烂袋、胀袋、假封、变质及有疑异的产品,入库离地离墙摆放。
2.根据权利要求1所述的苔干牛肉的加工方法,其特征在于,所述的卤料包,由以下重量份的原料制成:大茴2.0~2.4kg、小茴1.2~1.6kg、肉桂1.0~1.4kg、草豆蔻0.8~1.4kg、花椒0.8~1.2kg、白芷1.0~1.4kg、丁香0.2~0.5kg、草果1.0~1.4kg、甘草1.0~1.5kg、陈皮1.0~1.4kg、山楂0.8~1.2kg、枸杞子0.8~1.2kg、胡椒0.5~0.9kg、高良姜0.3~0.8kg、葱0.8~1.2kg、生姜0.8~1.2kg、肉豆蔻0.5~0.8kg、山萘0.3~0.45kg、砂仁0.2~0.5kg,重量按每1000kg牛肉计。
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