CN110122784A - 一种高蛋白低脂肪常温保存即食牛肉不使用油脂的加工方法 - Google Patents
一种高蛋白低脂肪常温保存即食牛肉不使用油脂的加工方法 Download PDFInfo
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Abstract
本发明公开了一种高蛋白低脂肪常温保存即食牛肉不使用油脂的加工方法，涉及即食牛肉加工技术领域，具体加工方法如下：将配置好的嫩化液置于恒温水浴锅中，加入牛肉块；滚揉机对牛肉块进行摔打、腌渍；将腌制好的牛肉块在高温高压下快速熟制后取出冷却；将冷却的牛肉块进行干燥；干燥后的牛肉块冷却后按照规格计量进行真空包装、灭菌。本发明通过采用滚揉机对牛肉进行摔打、腌渍，具有使肌原纤维断裂地机械作用，在肌肉地嫩化中起到了一定作用，使得产品口感嫩且利于常温贮藏，通过采用微波烘干与热风烘干相结合，达到了降低成本、提高效益地目的，且利于储存，通过采用嫩化液具有良好地嫩化效果，使得牛肉干具有很好地咀嚼性。
Description
技术领域
本发明涉及即食牛肉加工技术领域，具体为一种高蛋白低脂肪常温保存即食牛肉不使用油脂的加工方法。
背景技术
牛肉含有丰富的蛋白质，氨基酸，能提高机体抗病能力，牛肉产品的营养组成更接近人体需要，容易消化吸收，能提高机体抗病能力，已经成为我国主要肉类食品之一，其中，可开袋即食的牛肉制品携带方便，作为零食、口粮、能量补充物受到大众的普遍喜爱，老少皆宜。
市场的牛肉产品的制作方法通常以快速烘干后加入防腐剂来增加保质期，且制成的成品牛肉通常采用大量的香精香料来掩盖牛肉的腥膻，长期食用这种牛肉产品会对人们身体健康造成伤害，口味较差，在生产保存过程中易被微生物污染，保存周期短。
发明内容
本发明的目的在于：为了解决市场的牛肉产品的制作方法通常以快速烘干后加入防腐剂来增加保质期，且制成的成品牛肉通常采用大量的香精香料来掩盖牛肉的腥膻，长期食用这种牛肉产品会对人们身体健康造成伤害，口味较差，在生产保存过程中易被微生物污染，保存周期短的问题，提供一种高蛋白低脂肪常温保存即食牛肉不使用油脂的加工方法。
为实现上述目的，本发明提供如下技术方案：一种高蛋白低脂肪常温保存即食牛肉不使用油脂的加工方法，具体加工方法如下：
步骤一：选择符合卫生标准的牛肉精肉，剔除脂肪、肌腱，切成小块；
步骤二：将切好的牛肉块放入烧开的热锅中，过水后将牛肉块取出，换水后将牛肉块倒入，并加入适量洋葱和生姜，一段时间后捞出；
步骤三：将配置好的嫩化液置于恒温水浴锅中，加入步骤二中捞出的牛肉块，边加热边搅拌，一段时间后捞出；
步骤四：将步骤三中捞出的牛肉块加入到滚揉机中，并将调配好的腌制调料加入到滚揉机中，滚揉机对牛肉块进行摔打、腌渍；
步骤五：将腌制好的牛肉块在高温高压下快速熟制后取出冷却；
步骤六：将冷却的牛肉块进行干燥；
步骤七：干燥后的牛肉块冷却后按照规格计量进行真空包装、灭菌。
优选地，所述步骤二中第一次过水时间为6min，第二次过水时间为10min。
优选地，所述步骤三中嫩化液为木瓜蛋白酶和氯化钙的复配剂，且比例为1：9。
优选地，所述步骤三中水浴温度为55℃，嫩化时间为2h。
优选地，所述步骤四中的腌制调料的配方为：料水100份、盐10-12份、葡萄糖4-5份、亚硝酸盐0.1份、白芷5-8份、草果5-8份、月桂5-8份、桂皮3-5份、八角2-3份、花椒3-5份、丁香10-15份、陈皮10-12份、黄芪5-8份、山楂5-8份。
优选地，所述步骤五中熟制条件为加水率18％，熟制压力为0.1MPa，熟制时间为15-20min。
优选地，所述步骤六中烘干采用微波烘干结合热风烘干，烘干前先对微波烘箱采用干热灭菌，温度为160-170℃，时间为20min，微波烘干时间为10-15min。
优选地，所述热风烘干分为两个阶段，第一阶段为恒速干燥阶段，温度为85℃，时间为1h，第二阶段为降速干燥阶段，温度为70℃，时间为1h。
优选地，所述步骤七中采用经紫外线灭菌处理的包装材料进行包装，且包装后在80℃的热水中杀菌20h，所述步骤六中冷却须在无菌条件下进行。
与现有技术相比，本发明的有益效果是：本发明通过采用二次过水，用于去除牛肉中的血水，且加入的洋葱和生姜可以起到去膻解腥的作用，同时在腌制调料中加入白芷、草果、月桂也可以起到去腥压膻的作用，通过采用滚揉机对牛肉进行摔打、腌渍，具有使肌原纤维断裂地机械作用，在肌肉地嫩化中起到了一定作用，使得产品口感嫩且利于常温贮藏，通过采用微波烘干与热风烘干相结合，达到了降低成本、提高效益地目的，且利于储存，通过采用嫩化液具有良好地嫩化效果，使得牛肉干具有很好地咀嚼性，通过加入的葡萄糖和亚硝酸盐，具有助色作用，更满足与消费者需求，黄芪、山楂以补气健脾为主，陈皮具有开胃消食、健脾滋养的功效，丁香具有滋补、防止痉挛、防腐抗菌、刺激食欲并减缓肠胃气胀、补肾助阳、去除肉腥、激发肉香的功效，通过对包装材料进行灭菌处理并在包装后进行杀菌，可以有效的延长货架期。
具体实施方式
下面将结合本发明实施例中的，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。
实施例1
本发明提供一种高蛋白低脂肪常温保存即食牛肉不使用油脂的加工方法，具体加工方法如下：
步骤一：选择符合卫生标准的牛肉精肉，剔除脂肪、肌腱，切成小块；
步骤二：将切好的牛肉块放入烧开的热锅中，过水后将牛肉块取出，换水后将牛肉块倒入，并加入适量洋葱和生姜，一段时间后捞出；
步骤三：将配置好的嫩化液置于恒温水浴锅中，加入步骤二中捞出的牛肉块，边加热边搅拌，一段时间后捞出；
步骤四：将步骤三中捞出的牛肉块加入到滚揉机中，并将调配好的腌制调料加入到滚揉机中，滚揉机对牛肉块进行摔打、腌渍；
步骤五：将腌制好的牛肉块在高温高压下快速熟制后取出冷却；
步骤六：将冷却的牛肉块进行干燥；
步骤七：干燥后的牛肉块冷却后按照规格计量进行真空包装、灭菌
在本实施例中：通过采用二次过水，用于去除牛肉中的血水，且加入的洋葱和生姜可以起到去膻解腥的作用，通过采用滚揉机对牛肉进行摔打、腌渍，具有使肌原纤维断裂地机械作用，在肌肉地嫩化中起到了一定作用，使得产品口感嫩且利于常温贮藏，通过采用微波烘干与热风烘干相结合，达到了降低成本、提高效益地目的，且利于储存，通过采用嫩化液具有良好地嫩化效果，使得牛肉干具有很好地咀嚼性。
实施例2
步骤二中第一次过水时间为6min，第二次过水时间为10min。
在本实施例中：通过采用二次过水，用于去除牛肉中的血水，因为血中具有很大的血腥味，煮熟了也会有余味，为改善熟肉的味道，从而去除血水。
实施例3
步骤三中嫩化液为木瓜蛋白酶和氯化钙的复配剂，且比例为1：9，步骤三中水浴温度为55℃，嫩化时间为2h。
在本实施例中：木瓜蛋白酶可以分解动物蛋白，同时钙离子作为动物肌细胞纤维蛋白酶的激化因子也可以分解纤维蛋白，两者均具有良好的嫩化效果，可以使牛肉干表现出很好的咀嚼性。
实施例4
步骤四中的腌制调料的配方为：料水100份、盐10-12份、葡萄糖4-5份、亚硝酸盐0.1份、白芷5-8份、草果5-8份、月桂5-8份、桂皮3-5份、八角2-3份、花椒3-5份、丁香10-15份、陈皮10-12份、黄芪5-8份、山楂5-8份。
在本实施例中：通过在腌制调料中加入白芷、草果、月桂可以起到去腥压膻的作用，通过加入的葡萄糖和亚硝酸盐，具有助色作用，更满足与消费者需求，黄芪、山楂以补气健脾为主，陈皮具有开胃消食、健脾滋养的功效，丁香具有滋补、防止痉挛、防腐抗菌、刺激食欲并减缓肠胃气胀、补肾助阳、去除肉腥、激发肉香的功效。
实施例5
步骤五中熟制条件为加水率18％，熟制压力为0.1MPa，熟制时间为15-20min。
在本实施例中：通过采用高温高压快速熟制的方法，相比于传统的熬煮熟制方法，提高了生产效率，且在此加水率与熟制压力下，最终产品口感较好且嫩度适宜。
实施例6
步骤六中烘干采用微波烘干结合热风烘干，烘干前先对微波烘箱采用干热灭菌，温度为160-170℃，时间为20min，微波烘干时间为10-15min，热风烘干分为两个阶段，第一阶段为恒速干燥阶段，温度为85℃，时间为1h，第二阶段为降速干燥阶段，温度为70℃，时间为1h。
在本实施例中：通过烘干前先对微波烘箱采用干热灭菌，减少杂菌污染，烘烤的温度是影响产品的重要因素，如果烘烤温度过高或时间过长，都会加速脂肪的氧化速度，在恒速干燥阶段，可采取较高温度除去表面的自由水分，进入降速干燥阶段后，要适当降低烘烤温度，因为进入降速干燥阶段后，表面蒸发速度大于内部水分扩散速度，致使肉块温度升高，极大的影响肉的品质，并且在表面形成硬膜，使内部水分扩散困难，降低干燥速率，导致肉块中内部水分含量过高，使肉制品在贮藏期间腐烂变质。
实施例7
步骤七中采用经紫外线灭菌处理的包装材料进行包装，且包装后在80℃的热水中杀菌20h，所述步骤六中冷却须在无菌条件下进行。
在本实施例中；空气中有很多的微生物，如果在自然条件下冷却，随着时间的延长，那么空气中的微生物就会降落在牛肉干的表面，迅速的生长、繁殖，因此，必须在无菌的条件下进行冷却，从而避免杂菌的污染，通过对包装材料进行灭菌处理并在包装后进行杀菌，可以有效的延长货架期。
对于本领域技术人员而言，显然本发明不限于上述示范性实施例的细节，而且在不背离本发明的精神或基本特征的情况下，能够以其他的具体形式实现本发明。因此，无论从哪一点来看，均应将实施例看作是示范性的，而且是非限制性的，本发明的范围由所附权利要求而不是上述说明限定，因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。不应将权利要求中的任何标记视为限制所涉及的权利要求。
Claims (9)
1.一种高蛋白低脂肪常温保存即食牛肉不使用油脂的加工方法，其特征在于：具体加工方法如下：
步骤一：选择符合卫生标准的牛肉精肉，剔除脂肪、肌腱，切成小块；
步骤二：将切好的牛肉块放入烧开的热锅中，过水后将牛肉块取出，换水后将牛肉块倒入，并加入适量洋葱和生姜，一段时间后捞出；
步骤三：将配置好的嫩化液置于恒温水浴锅中，加入步骤二中捞出的牛肉块，边加热边搅拌，一段时间后捞出；
步骤四：将步骤三中捞出的牛肉块加入到滚揉机中，并将调配好的腌制调料加入到滚揉机中，滚揉机对牛肉块进行摔打、腌渍；
步骤五：将腌制好的牛肉块在高温高压下快速熟制后取出冷却；
步骤六：将冷却的牛肉块进行干燥；
步骤七：干燥后的牛肉块冷却后按照规格计量进行真空包装、灭菌。
2.根据权利要求1所述的一种高蛋白低脂肪常温保存即食牛肉不使用油脂的加工方法，其特征在于：所述步骤二中第一次过水时间为6min，第二次过水时间为10min。
3.根据权利要求1所述的一种高蛋白低脂肪常温保存即食牛肉不使用油脂的加工方法，其特征在于：所述步骤三中嫩化液为木瓜蛋白酶和氯化钙的复配剂，且比例为1：9。
4.根据权利要求1所述的一种高蛋白低脂肪常温保存即食牛肉不使用油脂的加工方法，其特征在于：所述步骤三中水浴温度为55℃，嫩化时间为2h。
5.根据权利要求1所述的一种高蛋白低脂肪常温保存即食牛肉不使用油脂的加工方法，其特征在于：所述步骤四中的腌制调料的配方为：料水100份、盐10-12份、葡萄糖4-5份、亚硝酸盐0.1份、白芷5-8份、草果5-8份、月桂5-8份、桂皮3-5份、八角2-3份、花椒3-5份、丁香10-15份、陈皮10-12份、黄芪5-8份、山楂5-8份。
6.根据权利要求1所述的一种高蛋白低脂肪常温保存即食牛肉不使用油脂的加工方法，其特征在于：所述步骤五中熟制条件为加水率18％，熟制压力为0.1MPa，熟制时间为15-20min。
7.根据权利要求1所述的一种高蛋白低脂肪常温保存即食牛肉不使用油脂的加工方法，其特征在于：所述步骤六中烘干采用微波烘干结合热风烘干，烘干前先对微波烘箱采用干热灭菌，温度为160-170℃，时间为20min，微波烘干时间为10-15min。
8.根据权利要求7所述的一种高蛋白低脂肪常温保存即食牛肉不使用油脂的加工方法，其特征在于：所述热风烘干分为两个阶段，第一阶段为恒速干燥阶段，温度为85℃，时间为1h，第二阶段为降速干燥阶段，温度为70℃，时间为1h。
9.根据权利要求1所述的一种高蛋白低脂肪常温保存即食牛肉不使用油脂的加工方法，其特征在于：所述步骤七中采用经紫外线灭菌处理的包装材料进行包装，且包装后在80℃的热水中杀菌20h，所述步骤六中冷却须在无菌条件下进行。
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