CN109645347A - 一种卤牛肉的生产工艺 - Google Patents
一种卤牛肉的生产工艺 Download PDFInfo
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Abstract
本发明公开了一种卤牛肉的生产工艺，经过原材料的处理、卤水的制备、卤煮和包装质检步骤，完成秘制卤肉的生产工艺；本发明突破了卤牛肉传统配料的限制，应用了干制海鲜，加入了熬制鸡汤，舍去了桂皮、辣椒，避免了传统卤牛肉味道过重、口感过于辛辣油腻的缺点，激发了卤牛肉的鲜度，保持了牛肉的原味，使之清香爽口，甘甜醇美，回味悠长，同时，本发明通过添加一些中草药用于卤煮，将中草药中的成分与牛肉进行了结合，提高了卤牛肉的营养价值和药用价值，滋补效果佳。
Description
技术领域
本发明涉及一种卤制品的加工工艺，具体涉及一种卤牛肉的生产工艺。
背景技术
卤牛肉是我国的传统美食，口感酥软，风味浓郁，且颇具鲜明独特的地方特色。近年来，消费者对酱卤制品的品质要求越来越高，产品的色、香、味是其食用品质的重要指标，腌制工艺作为卤牛肉加工的重要环节，腌制用料、腌制时间和温度均能对卤牛肉的食用品质产生影响。要迎合最广大人群的需求，提升卤牛肉的品质，改善酱卤工艺中的腌制方法是当下一项重要任务。
发明内容
本发明的目的在于提供一种口感佳、风味独特、滋补效果明显，且生产工艺简单的卤牛肉的生产工艺。
为实现上述目的，本发明提供如下技术方案：一种卤牛肉的生产工艺，经过原材料的处理、卤水的制备、卤煮和包装质检步骤，完成秘制卤肉的生产工艺；具体步骤如下：
(1)原材料的处理：按重量份选取牛肉220份，将其洗净放入盆中，倒入绍酒10份，用手揉压2-4分钟，放入冰箱冷藏，腌制2-4小时；
(2)卤水的制备：将20-30份干贝、3-10份虾仁、10-12份熬制鸡汤、2-4份枸杞、3-7份花椒、2-4份肉蔻、1-3份姜片、2-4份香叶、1-5栀子、3-9份大枣、2-4份丹参、2-8份生地、1-3份甘草、1-3份罗汉果、2-6份当归和4-8份白芍药进行充分混合，然后放入小火中进行翻炒，然后加入100份水、6-8份食用盐和2-4份砂糖进行大火烧煮，直至沸腾，然后转小火慢炖，制备得到卤水；
(3)卤煮：将腌制后的牛肉放入卤水中进行小火炖煮；
(4)包装质检：将卤煮后的牛肉沥水、干燥、高温杀菌、包装，完成牛肉的生产工艺。
可行的，所述步骤(2)中的小火翻炒时间为10-20分钟，所述小火慢炖的时间为3-6小时。
可行的，所述步骤(3)中的小火炖煮的时间为4-10小时。
与现有技术相比，本发明的有益效果是：本发明突破了卤牛肉传统配料的限制，应用了干制海鲜，加入了熬制鸡汤，舍去了桂皮、辣椒，避免了传统卤牛肉味道过重、口感过于辛辣油腻的缺点，激发了卤牛肉的鲜度，保持了牛肉的原味，使之清香爽口，甘甜醇美，回味悠长，同时，本发明通过添加一些中草药用于卤煮，将中草药中的成分与牛肉进行了结合，提高了卤牛肉的营养价值和药用价值，滋补效果佳。
附图说明
图1为本发明的生产工艺流程图。
具体实施方式
下面将结合本发明实施例中的附图，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
如图所示为本发明的生产工艺流程图。
实施例1
一种卤牛肉的生产工艺，经过原材料的处理、卤水的制备、卤煮和包装质检步骤，完成秘制卤肉的生产工艺；具体步骤如下：
(1)原材料的处理：按重量份选取牛肉220份，将其洗净放入盆中，倒入绍酒10份，用手揉压2分钟，放入冰箱冷藏，腌制2小时；
(2)卤水的制备：将20份干贝、3份虾仁、10份熬制鸡汤、2份枸杞、3份花椒、2份肉蔻、1份姜片、2份香叶、1栀子、3份大枣、2份丹参、2份生地、1份甘草、1份罗汉果、2份当归和4份白芍药进行充分混合，然后放入小火中进行翻炒，然后加入100份水、6份食用盐和2份砂糖进行大火烧煮，直至沸腾，然后转小火慢炖，制备得到卤水，小火翻炒时间为10分钟，小火慢炖的时间为3小时。
(3)卤煮：将腌制后的牛肉放入卤水中进行小火炖煮，小火炖煮的时间为4小时。
(4)包装质检：将卤煮后的牛肉沥水、干燥、高温杀菌、包装，完成牛肉的生产工艺。
实施例2
一种卤牛肉的生产工艺，经过原材料的处理、卤水的制备、卤煮和包装质检步骤，完成秘制卤肉的生产工艺；具体步骤如下：
(1)原材料的处理：按重量份选取牛肉220份，将其洗净放入盆中，倒入绍酒10份，用手揉压4分钟，放入冰箱冷藏，腌制4小时；
(2)卤水的制备：将30份干贝、10份虾仁、12份熬制鸡汤、4份枸杞、7份花椒、4份肉蔻、3份姜片、4份香叶、5栀子、9份大枣、4份丹参、8份生地、3份甘草、3份罗汉果、6份当归和8份白芍药进行充分混合，然后放入小火中进行翻炒，然后加入100份水、8份食用盐和4份砂糖进行大火烧煮，直至沸腾，然后转小火慢炖，制备得到卤水，小火翻炒时间为20分钟，小火慢炖的时间为6小时。
(3)卤煮：将腌制后的牛肉放入卤水中进行小火炖煮，小火炖煮的时间为10小时。
(4)包装质检：将卤煮后的牛肉沥水、干燥、高温杀菌、包装，完成牛肉的生产工艺。
实施例3
一种卤牛肉的生产工艺，经过原材料的处理、卤水的制备、卤煮和包装质检步骤，完成秘制卤肉的生产工艺；具体步骤如下：
(1)原材料的处理：按重量份选取牛肉220份，将其洗净放入盆中，倒入绍酒10份，用手揉压3分钟，放入冰箱冷藏，腌制3小时；
(2)卤水的制备：将25份干贝、6份虾仁、11份熬制鸡汤、3份枸杞、5份花椒、3份肉蔻、2份姜片、3份香叶、3栀子、6份大枣、3份丹参、5份生地、2份甘草、2份罗汉果、4份当归和6份白芍药进行充分混合，然后放入小火中进行翻炒，然后加入100份水、7份食用盐和3份砂糖进行大火烧煮，直至沸腾，然后转小火慢炖，制备得到卤水，小火翻炒时间为15分钟，小火慢炖的时间为4.5小时。
(3)卤煮：将腌制后的牛肉放入卤水中进行小火炖煮，小火炖煮的时间为7小时。
(4)包装质检：将卤煮后的牛肉沥水、干燥、高温杀菌、包装，完成牛肉的生产工艺。
本发明突破了卤牛肉传统配料的限制，应用了干制海鲜，加入了熬制鸡汤，舍去了桂皮、辣椒，避免了传统卤牛肉味道过重、口感过于辛辣油腻的缺点，激发了卤牛肉的鲜度，保持了牛肉的原味，使之清香爽口，甘甜醇美，回味悠长，同时，本发明通过添加一些中草药用于卤煮，将中草药中的成分与牛肉进行了结合，提高了卤牛肉的营养价值和药用价值，滋补效果佳。
尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (3)
1.一种卤牛肉的生产工艺，其特征在于：经过原材料的处理、卤水的制备、卤煮和包装质检步骤，完成秘制卤肉的生产工艺；具体步骤如下：
(1)原材料的处理：按重量份选取牛肉220份，将其洗净放入盆中，倒入绍酒10份，用手揉压2-4分钟，放入冰箱冷藏，腌制2-4小时；
(2)卤水的制备：将20-30份干贝、3-10份虾仁、10-12份熬制鸡汤、2-4份枸杞、3-7份花椒、2-4份肉蔻、1-3份姜片、2-4份香叶、1-5栀子、3-9份大枣、2-4份丹参、2-8份生地、1-3份甘草、1-3份罗汉果、2-6份当归和4-8份白芍药进行充分混合，然后放入小火中进行翻炒，然后加入100份水、6-8份食用盐和2-4份砂糖进行大火烧煮，直至沸腾，然后转小火慢炖，制备得到卤水；
(3)卤煮：将腌制后的牛肉放入卤水中进行小火炖煮；
(4)包装质检：将卤煮后的牛肉沥水、干燥、高温杀菌、包装，完成牛肉的生产工艺。
2.根据权利要求1所述的一种卤牛肉的生产工艺，其特征在于：所述步骤(2)中的小火翻炒时间为10-20分钟，所述小火慢炖的时间为3-6小时。
3.根据权利要求1所述的一种卤牛肉的生产工艺，其特征在于：所述步骤(3)中的小火炖煮的时间为4-10小时。
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| CN113647571A (zh) * | 2021-08-12 | 2021-11-16 | 瑞安市绿洲食品有限公司 | 一种卤制牛肉及其加工工艺 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113647571A (zh) * | 2021-08-12 | 2021-11-16 | 瑞安市绿洲食品有限公司 | 一种卤制牛肉及其加工工艺 |
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