CN109511904A - 一种驴肉干及其制作方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,具体涉及一种驴肉干及其制作方法。本发明包括以下重量份原料:驴肉90~100份、辣椒粉4~6份、花生油35~40份、食盐12~14份、芝麻5~8份、料酒6~8份、茴香3~5份、花椒3~5份、白砂糖5~7份、八角2~3份、陈皮4~6份、生姜6~8份。本发明驴肉经过腌制、油炸、烘干、水煮和灭菌等步骤,有效提高了驴肉的整体食用口感;用生姜和料酒混合腌制6~8h,可以有效去除驴肉腥味;在熬制过程中加入辣椒粉、芝麻、茴香、八角、陈皮、食盐和白砂糖等作为辅料,可以有效提升驴肉干的口感和风味;经紫外线灭菌,真空包装的驴肉干可保存9个月不变质。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种驴肉干及其制作方法。
背景技术
肉类食品一直是人们较为喜爱的食品之一,其脱水干制是人们对肉类最早的加工和贮藏方法,特别是我国传统工艺制备的肉脯、肉干、肉松具有加工方法简单、易于储藏和运输、食用方便等优点,是一种适于长途运输和长期保存的肉制品。
驴肉素有“天上龙肉,地下驴肉”之美誉。中医认为,驴肉味甘、性凉、无毒,有补气、养血安神之功效。著名的阿胶制品就是用驴皮熬制而成的,具有很好的补血、护肤、养颜功效.现代医学认为,驴肉的蛋白质含量比牛肉、猪肉都高,而脂肪的含量却很低,是理想的高蛋白低脂肪健康食品。
目前,市场上驴肉干存在口感较差、保质期较短、辅料入味不均匀等问题。
发明内容
为了解决上述问题,本发明提供了一种驴肉干及其制作方法。
一种驴肉干,包括以下重量份原料:驴肉90~100份、辣椒粉4~6份、花生油35~40份、食盐12~14份、芝麻5~8份、料酒6~8份、茴香3~5份、花椒3~5份、白砂糖5~7份、八角2~3份、陈皮4~6份、生姜6~8份。
优选的,包括以下重量份原料:驴肉95份、辣椒粉4份、花生油36份、食盐12份、芝麻7份、料酒8份、茴香4份、花椒3份、白砂糖5份、八角2份、陈皮5份、生姜8份。
一种驴肉干的制作方法,包括以下步骤:
a、选取无病驴屠宰、色泽呈暗红色、无异味的新鲜驴肉作为原料肉,将原料去除皮、淤血、脂肪和血管等得到纯净瘦驴肉备用;
b、生姜洗净后切成片状,放入纯净瘦驴肉中并加入料酒,搅拌均匀,腌制6~8h,在腌制过程中每隔开25~30min将驴肉翻动一次,腌制结束后洗净沥干表面水分并切成500g左右的块状;
c、将花生油加热至110~120℃后并在此温度下保持25~30s,加入腌制后的块状驴肉,油炸3~5min后捞出自然冷却,切成厚度1~1.2cm片状;
d、把辣椒粉、芝麻、茴香、八角和陈皮放入少量花生油中炒制70~85s,在炒制后的辣椒粉、芝麻等辅料中加入适量冷水,加热至水开后将油炸后的片状驴肉加入锅中,并加入食盐和白砂糖搅拌均匀后熬制3~3.5h,熬制过程中每隔开10~12min搅拌一次;
e、熬制结束的片状驴肉取出自然冷却、沥干表面水分后放入40~45℃热风循环式烘箱中烘干12~15h,取出冷却后即得初品驴肉干;
f、初品驴肉干经紫外线消毒、真空包装后即得成品驴肉干。
优选的,所述炒制温度为90~95℃,炒制过程中不断翻动。
优选的,所述片状驴肉每片质量为25~30g。
优选的,所述紫外线消毒由1000W紫外线灯照射12~15min完成,紫外线灯波长为245~265nm。
优选的,所述成品驴肉干水分含量为5~8%。
本发明的有益效果是:
1、本发明驴肉经过腌制、油炸、烘干、水煮和灭菌等步骤,有效提高了驴肉的整体食用口感;用生姜和料酒混合腌制6~8h,可以有效去除驴肉腥味;在熬制过程中加入辣椒粉、芝麻、茴香、八角、陈皮、食盐和白砂糖等作为辅料,可以有效提升驴肉干的口感和风味;经紫外线灭菌,真空包装的驴肉干可保存9个月不变质。
2、本发明在水煮过程中将驴肉干加工为厚度1~1.2cm片状,有利于熬制过程中辅料均匀入味,减少熬制时间。
具体实施方式
下面结合具体实施方式对本发明进一步作详细的说明,但本发明提供的技术方案不仅包括实施例中展现的内容。
实施例1
步骤一、准备以下重量份原料:驴肉95份、辣椒粉4份、花生油36份、食盐12份、芝麻7份、料酒8份、茴香4份、花椒3份、白砂糖5份、八角2份、陈皮5份、生姜8份;
步骤二、选取无病驴屠宰、色泽呈暗红色、无异味的新鲜驴肉作为原料肉,将原料去除皮、淤血、脂肪和血管等得到纯净瘦驴肉备用;
步骤三、生姜洗净后切成片状,放入纯净瘦驴肉中并加入料酒,搅拌均匀,腌制6h,在腌制过程中每隔开26min将驴肉翻动一次,腌制结束后洗净沥干表面水分并切成500g左右的块状;
步骤四、将花生油加热至115℃后并在此温度下保持28s,加入腌制后的块状驴肉,油炸4min后捞出自然冷却,切成厚度1cm片状;
步骤五、把辣椒粉、芝麻、茴香、八角和陈皮放入少量花生油中炒制75s,在炒制后的辣椒粉、芝麻等辅料中加入适量冷水,加热至水开后将油炸后的片状驴肉加入锅中,并加入食盐和白砂糖搅拌均匀后熬制3.2h,熬制过程中每隔开10min搅拌一次;
步骤六、熬制结束的片状驴肉取出自然冷却、沥干表面水分后放入44℃热风循环式烘箱中烘干13h,取出冷却后即得初品驴肉干;
步骤七、初品驴肉干经紫外线消毒、真空包装后即得成品驴肉干。
实施例2
步骤一、准备以下重量份原料:驴肉94份、辣椒粉6份、花生油36份、食盐13份、芝麻6份、料酒8份、茴香4份、花椒3份、白砂糖6份、八角2份、陈皮5份、生姜6份;
步骤二、选取无病驴屠宰、色泽呈暗红色、无异味的新鲜驴肉作为原料肉,将原料去除皮、淤血、脂肪和血管等得到纯净瘦驴肉备用;
步骤三、生姜洗净后切成片状,放入纯净瘦驴肉中并加入料酒,搅拌均匀,腌制8h,在腌制过程中每隔开28min将驴肉翻动一次,腌制结束后洗净沥干表面水分并切成500g左右的块状;
步骤四、将花生油加热至112℃后并在此温度下保持27s,加入腌制后的块状驴肉,油炸4min后捞出自然冷却,切成厚度1.2cm片状;
步骤五、把辣椒粉、芝麻、茴香、八角和陈皮放入少量花生油中炒制74s,在炒制后的辣椒粉、芝麻等辅料中加入适量冷水,加热至水开后将油炸后的片状驴肉加入锅中,并加入食盐和白砂糖搅拌均匀后熬制3.1h,熬制过程中每隔开12min搅拌一次;
步骤六、熬制结束的片状驴肉取出自然冷却、沥干表面水分后放入42℃热风循环式烘箱中烘干15h,取出冷却后即得初品驴肉干;
步骤七、初品驴肉干经紫外线消毒、真空包装后即得成品驴肉干。
实施例3
步骤一、准备以下重量份原料:驴肉98份、辣椒粉6份、花生油36份、食盐12份、芝麻6份、料酒6份、茴香5份、花椒3份、白砂糖6份、八角2份、陈皮5份、生姜7份;
步骤二、选取无病驴屠宰、色泽呈暗红色、无异味的新鲜驴肉作为原料肉,将原料去除皮、淤血、脂肪和血管等得到纯净瘦驴肉备用;
步骤三、生姜洗净后切成片状,放入纯净瘦驴肉中并加入料酒,搅拌均匀,腌制6h,在腌制过程中每隔开25min将驴肉翻动一次,腌制结束后洗净沥干表面水分并切成500g左右的块状;
步骤四、将花生油加热至110℃后并在此温度下保持28s,加入腌制后的块状驴肉,油炸4min后捞出自然冷却,切成厚度1cm片状;
步骤五、把辣椒粉、芝麻、茴香、八角和陈皮放入少量花生油中炒制80s,在炒制后的辣椒粉、芝麻等辅料中加入适量冷水,加热至水开后将油炸后的片状驴肉加入锅中,并加入食盐和白砂糖搅拌均匀后熬制3.2h,熬制过程中每隔开10min搅拌一次;
步骤六、熬制结束的片状驴肉取出自然冷却、沥干表面水分后放入44℃热风循环式烘箱中烘干13h,取出冷却后即得初品驴肉干;
步骤七、初品驴肉干经紫外线消毒、真空包装后即得成品驴肉干。
实施例4
步骤一、准备以下重量份原料:驴肉100份、辣椒粉6份、花生油40份、食盐13份、芝麻7份、料酒7份、茴香3份、花椒4份、白砂糖5份、八角2份、陈皮5份、生姜8份;
步骤二、选取无病驴屠宰、色泽呈暗红色、无异味的新鲜驴肉作为原料肉,将原料去除皮、淤血、脂肪和血管等得到纯净瘦驴肉备用;
步骤三、生姜洗净后切成片状,放入纯净瘦驴肉中并加入料酒,搅拌均匀,腌制8h,在腌制过程中每隔开26min将驴肉翻动一次,腌制结束后洗净沥干表面水分并切成500g左右的块状;
步骤四、将花生油加热至120℃后并在此温度下保持28s,加入腌制后的块状驴肉,油炸3min后捞出自然冷却,切成厚度1.2cm片状;
步骤五、把辣椒粉、芝麻、茴香、八角和陈皮放入少量花生油中炒制85s,在炒制后的辣椒粉、芝麻等辅料中加入适量冷水,加热至水开后将油炸后的片状驴肉加入锅中,并加入食盐和白砂糖搅拌均匀后熬制3.5h,熬制过程中每隔开11min搅拌一次;
步骤六、熬制结束的片状驴肉取出自然冷却、沥干表面水分后放入41℃热风循环式烘箱中烘干12h,取出冷却后即得初品驴肉干;
步骤七、初品驴肉干经紫外线消毒、真空包装后即得成品驴肉干。
本发明驴肉经过腌制、油炸、烘干、水煮和灭菌等步骤,有效提高了驴肉的整体食用口感;用生姜和料酒混合腌制6~8h,可以有效去除驴肉腥味;在熬制过程中加入辣椒粉、芝麻、茴香、八角、陈皮、食盐和白砂糖等作为辅料,可以有效提升驴肉干的口感和风味;经紫外线灭菌,真空包装的驴肉干可保存9个月不变质。
本发明在水煮过程中将驴肉干加工为厚度1~1.2cm片状,有利于熬制过程中辅料均匀入味,减少熬制时间。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (7)
1.一种驴肉干,其特征在于,包括以下重量份原料:驴肉90~100份、辣椒粉4~6份、花生油35~40份、食盐12~14份、芝麻5~8份、料酒6~8份、茴香3~5份、花椒3~5份、白砂糖5~7份、八角2~3份、陈皮4~6份、生姜6~8份。
2.根据权利要求1所述的一种驴肉干,其特征在于,包括以下重量份原料:驴肉95份、辣椒粉4份、花生油36份、食盐12份、芝麻7份、料酒8份、茴香4份、花椒3份、白砂糖5份、八角2份、陈皮5份、生姜8份。
3.一种驴肉干的制作方法,其特征在于,包括以下步骤:
a、选取无病驴屠宰、色泽呈暗红色、无异味的新鲜驴肉作为原料肉,将原料去除皮、淤血、脂肪和血管等得到纯净瘦驴肉备用;
b、生姜洗净后切成片状,放入纯净瘦驴肉中并加入料酒,搅拌均匀,腌制6~8h,在腌制过程中每隔开25~30min将驴肉翻动一次,腌制结束后洗净沥干表面水分并切成500g左右的块状;
c、将花生油加热至110~120℃后并在此温度下保持25~30s,加入腌制后的块状驴肉,油炸3~5min后捞出自然冷却,切成厚度1~1.2cm片状;
d、把辣椒粉、芝麻、茴香、八角和陈皮放入少量花生油中炒制70~85s,在炒制后的辣椒粉、芝麻等辅料中加入适量冷水,加热至水开后将油炸后的片状驴肉加入锅中,并加入食盐和白砂糖搅拌均匀后熬制3~3.5h,熬制过程中每隔开10~12min搅拌一次;
e、熬制结束的片状驴肉取出自然冷却、沥干表面水分后放入40~45℃热风循环式烘箱中烘干12~15h,取出冷却后即得初品驴肉干;
f、初品驴肉干经紫外线消毒、真空包装后即得成品驴肉干。
4.根据权利要求3所述的一种驴肉干的制作方法,其特征在于,所述炒制温度为90~95℃,炒制过程中不断翻动。
5.根据权利要求3所述的一种驴肉干的制作方法,其特征在于,所述片状驴肉每片质量为25~30g。
6.根据权利要求3所述的一种驴肉干的制作方法,其特征在于,所述紫外线消毒由1000W紫外线灯照射12~15min完成,紫外线灯波长为245~265nm。
7.根据权利要求3所述的一种驴肉干的制作方法,其特征在于,所述成品驴肉干水分含量为5~8%。
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