CN110477283A - 一种把子肉米饭方便食品的加工方法 - Google Patents
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Abstract
本发明为一种把子肉米饭方便食品的加工方法,选择带皮五花肉,切块,洗净后开水煮两次,捞出放入腌罐中;酱汁配制,冷却后倒入肉块中,腌罐开水漂烫后,密封腌制15‑20h,炸至3‑5成熟;在蒸锅中将配好的卤汁煮沸,放入炸好的肉块,蒸锅中加入笼屉,笼屉上铺纱布,平铺3~4cm大米,大火炖煮10‑15min,小火50‑60min;将米饭摊凉,把子肉沥干表面肉汁并冷却,真空包装,每袋200g米饭+1块把子肉,先装米饭再放肉,采用灭菌锅梯度升温保温杀菌。本发明制备的把子肉米饭肉香和米香综合在一起,米饭充分吸收了肉香,把子肉烂度适宜、肉质鲜美、入口即化、肥而不腻,香味浓郁,且方便食用,延长了把子肉的保质期,有利于工业化生产和大面积推广。
Description
技术领域
本发明属于食品加工领域,具体涉及一种把子肉米饭方便食品的加工方法。
背景技术
把子肉起源于隋朝,属于鲁菜系,是济南独有的一道名吃。把子肉之所以叫把子肉是由于在制作时用了麻绳捆绑,把持住了一块肉。把子肉一般为大块带皮五花肉,经过腌制炖煮而成,口感肥不腻、瘦不柴,色泽鲜亮,入口醇香。把子肉虽由浓油赤酱熬制,却并不咸,刚好用来下饭。趁热连肉带汁浇在白米饭上,,一口饭一口肉的搭配把米香肉香统统带出来,当地人对把子肉米饭的喜爱是无与伦比的,其独特的魅力代表着老济南的饮食文化。但目前把子肉米饭都是门店现作现销,规模小,工艺差异大,风味不稳定,生产不标准。而且把子肉多汁、蛋白质高,微生物极易繁殖造成腐败,只能随做随吃,消费范围仅限于济南及周边,不能辐射全国。
发明内容
为了克服现有技术中把子肉销售范围窄,工艺差异大的问题,本发明提供了一种把子肉米饭方便食品的加工方法,制备出的把子肉米饭方便食品米香肉香浓郁,软硬适宜,口感好。
本发明通过以下技术方案实现:
一种把子肉米饭方便食品的加工方法,包括以下步骤:
(1)原料选择:选择带皮五花肉,切成肉块,洗净后开水煮两次,每次3~5分钟,捞出放入到腌罐中;
(2)酱汁配制:白糖加入到老抽中使白糖的质量百分浓度为20%-30%,加热煮沸并保持10~15min;
(3)腌肉:待步骤(2)中的酱汁冷却后,倒入步骤(1)中的肉块中,使酱汁均匀分布,腌罐开水漂烫后,密封腌制15-20h;
(4)炸肉:将腌制好的肉块炸至3-5成熟,,炸过的肉片吃起来肥而不腻,同时灭活表面微生物;
(5)炖肉蒸米:在蒸锅中将配好的卤汁煮沸,放入炸好的肉块,蒸锅中加入笼屉,笼屉上铺2~3层纱布,平铺清洗并浸泡好的大米,大米用清水淘洗2-3次,用凉开水浸泡10-12h,大米的厚度为3~4cm,大火炖煮10-15min,小火50-60min;
(6)真空包装:将米饭摊凉,把子肉沥干表面肉汁并冷却,真空包装,每袋200g米饭+1块把子肉,先装米饭再放肉;
(7)杀菌提质:采用灭菌锅杀菌。
优选地,步骤(1)中的肉块大小为长15cm,宽5 cm,厚度为1 cm。
优选地,步骤(4)中卤汁的制备方法为将锅烧热,倒入植物油,把油烧热放入切好的姜片3-5份、3-5cm大葱段6-8份、花椒2-4份、八角2-3份,用热油炝一下,然后倒入腌肉用的酱汁80-90份,沸腾后加入水20-40份、桂皮4-6份、良姜3-5份,将卤汁再次煮沸,所述的份数为重量份。
优选地,步骤(7)中杀菌锅在5min 之内升温至100℃保持5min,在2min 之内升温至110℃保持5min,接着2min 之内升温至 120℃保持5min,最后升温至125℃保持10min,灭菌后把子肉烂度适宜,冷却后把子肉米饭方便食品常温贮藏达12个月,而且在梯度灭菌提质过程,把子肉的口感更好,米饭肉味更浓郁。
优选地,步骤(6)中的真空包装袋为高温蒸煮过的铝箔袋,使用之前紫外灯下照射20min,抽真空后真空度要求不低于 0. 06。
优选地,步骤(5)中卤汁与肉块的质量比为1~3:1。
有益效果
本发明一种把子肉米饭方便食品的加工方法,将把子肉的肉香和米饭米香综合在一起,米饭充分吸收了肉香,把子肉烂度适宜、肉质鲜美、入口即化、肥而不腻,香味浓郁,且方便食用,延长了把子肉的保质期,有利于工业化生产和大面积推广。
具体实施方式
为了使本领域的人员更好地理解本发明的技术方案,下面对本发明的技术方案进行清楚、完整的描述,基于本申请中的实施例,本领域普通技术人员在没有做出创造性劳动的前提下所获得的其它类同实施例,都应当属于本申请保护的范围。
实施例1
(1)原料选择:选择一块重0.5kg的带皮五花肉,切成肉块,每块肉块大小约为长15cm,宽5 cm,厚度为1 cm,洗净后开水煮两次,每次4分钟,捞出沥干表面水分后放入到腌罐中;
(2)酱汁配制:将150g白糖加入到600g老抽中,加热煮沸并保持10min;
(3)腌肉:待步骤(2)中的酱汁完全冷却后,倒入到步骤(1)中的肉块中,同时翻动肉块,使酱汁在肉块上均匀分布,腌罐开水漂烫后,密封腌制18 h;
(4)炸肉:将腌制好的肉块炸至5成熟
(5)卤汁制备:将锅烧热,倒入植物油,把油烧热放入切好的姜片21g、3-5cm大葱段56g、花椒28g、八角14g,用热油炝一下,然后倒入腌肉用的酱汁630 g,沸腾后加入水280g、桂皮28g、良姜35g,将卤汁再次煮沸,所述的份数为重量份;
(6)炖肉蒸米:在蒸锅中将步骤(5)中配好的卤汁900 g煮沸,放入炸好的肉块,蒸锅中加入笼屉,笼屉上铺2层纱布,平铺清洗并浸泡好的大米,大米用清水淘洗2次,用凉开水浸泡12h,大米的厚度为3.5 cm,大火炖煮10min,小火60min;
(7)真空包装:将米饭摊凉,把子肉沥干表面肉汁并冷却,真空包装,每袋200g米饭+1块把子肉,先装米饭再放肉,选用的真空包装袋为高温蒸煮过的铝箔袋,使用之前紫外灯下照射20min,抽真空后真空度要求不低于 0. 06;
(8)杀菌提质:采用灭菌锅杀菌, 杀菌锅在5min 之内升温至100℃保持5min,在2min之内升温至110℃保持5min,接着2min 之内升温至 120℃保持5min,最后升温至125℃保持10min,灭菌后把子肉烂度适宜,冷却后把子肉米饭方便食品常温贮藏达12个月,而且在灭菌提质后把子肉的口感更好,米饭肉味更浓郁而且色泽为浅酱色。
实施例2
(1)原料选择:选择一块重0.5kg的带皮五花肉,切成肉块,每块肉块大小约为长15cm,宽5 cm,厚度为1 cm,洗净后开水煮两次,每次4分钟,捞出沥干表面水分后放入到腌罐中;
(2)酱汁配制:将200g白糖加入到600g老抽中,加热煮沸并保持15min;
(3)腌肉:待步骤(2)中的酱汁完全冷却后,倒入到步骤(1)中的肉块中,同时翻动肉块,使酱汁在肉块上均匀分布,腌罐开水漂烫后,密封腌制18 h;
(4)炸肉:将腌制好的肉块炸至3成熟
(5)卤汁制备:将锅烧热,倒入植物油,把油烧热放入切好的姜片35 g、3-5cm大葱段42g、花椒14 g、八角21 g,用热油炝一下,然后倒入腌肉用的酱汁560 g,沸腾后加入水280 g、桂皮42 g、良姜21 g,将卤汁再次煮沸,所述的份数为重量份;
(6)炖肉蒸米:在蒸锅中将步骤(5)中配好的卤汁840 g煮沸,放入炸好的肉块,蒸锅中加入笼屉,笼屉上铺2层纱布,平铺清洗并浸泡好的大米,大米用清水淘洗2次,用凉开水浸泡12h,大米的厚度为4 cm,大火炖煮15min,小火60min;
(7)真空包装:将米饭摊凉,把子肉沥干表面肉汁并冷却,真空包装,每袋200g米饭+1块把子肉,先装米饭再放肉,选用的真空包装袋为高温蒸煮过的铝箔袋,使用之前紫外灯下照射20min,抽真空后真空度要求不低于 0. 06;
(8)杀菌提质:采用灭菌锅杀菌, 杀菌锅在5min 之内升温至100℃保持5min,在2min之内升温至110℃保持5min,接着2min 之内升温至 120℃保持5min,最后升温至125℃保持10min,灭菌后把子肉烂度适宜,冷却后把子肉米饭方便食品常温贮藏达12个月,而且在灭菌提质后把子肉的口感更好,米饭肉味更浓郁而且色泽为浅酱色。
对比例1
(1)原料选择:选择一块重0.5kg的带皮五花肉,切成肉块,每块肉块大小约为长15cm,宽5 cm,厚度为1 cm,洗净后开水煮两次,每次4分钟,捞出沥干表面水分后放入到腌罐中;
(2)酱汁配制:将150g白糖加入到600g老抽中,使白糖的质量百分浓度为20%,加热煮沸并保持10 min;
(3)腌肉:待步骤(2)中的酱汁完全冷却后,倒入到步骤(1)中的肉块中,同时翻动肉块,使酱汁在肉块上均匀分布,腌罐开水漂烫后,密封腌制18 h;
(4)炸肉:将腌制好的肉块炸至5成熟
(5)卤汁制备:将锅烧热,倒入植物油,把油烧热放入切好的姜片21g、3-5cm大葱段56g、花椒28g、八角14g,用热油炝一下,然后倒入腌肉用的酱汁630 g,沸腾后加入水280g、桂皮28g、良姜35g,将卤汁再次煮沸,所述的份数为重量份;
(6)炖肉蒸米:在蒸锅中将步骤(5)中配好的卤汁900 g煮沸,放入炸好的肉块,蒸锅中加入笼屉,笼屉上铺2层纱布,平铺清洗并浸泡好的大米,大米用清水淘洗2次,用凉开水浸泡12h,大米的厚度为3.5 cm,大火炖煮10min,小火60min;
(7)真空包装:将米饭摊凉,把子肉沥干表面肉汁并冷却,真空包装,每袋200g米饭+1块把子肉,先装米饭再放肉,选用的真空包装袋为高温蒸煮过的铝箔袋,使用之前紫外灯下照射20min,抽真空后真空度要求不低于 0. 06;
(8)杀菌提质:采用灭菌锅杀菌,升温至125℃保持25min,灭菌后把子肉口感较软,米饭中渗入了较多汤汁,颜色偏黑,米饭口感差。
Claims (6)
1.一种把子肉米饭方便食品的加工方法,其特征在于,包括以下步骤:
(1)原料选择:选择带皮五花肉,切成肉块,洗净后开水煮两次,捞出放入到腌罐中;
(2)酱汁配制:白糖加入到老抽中使白糖的质量百分浓度为20%-30%,加热煮沸并保持10~15min;
(3)腌肉:待步骤(2)中的酱汁冷却后,倒入步骤(1)中的肉块中,使酱汁均匀分布在肉块上,腌罐开水漂烫后,密封腌制15-20h;
(4)炸肉:将腌制好的肉块炸至3-5成熟;
(5)炖肉蒸米:在蒸锅中将配好的卤汁煮沸,放入炸好的肉块,蒸锅中加入笼屉,笼屉上铺2~3层纱布,平铺清洗并浸泡好的大米,大米的厚度为3~4cm,大火炖煮10-15min,小火50-60min;
(6)真空包装:将米饭摊凉,把子肉沥干表面肉汁并冷却,真空包装,每袋200g米饭+1块把子肉,先装米饭再放肉;
(7)杀菌提质:采用灭菌锅杀菌。
2.根据权利要求1所述的加工方法,其特征在于,步骤(1)中的肉块大小为长15cm,宽5cm,厚度为1cm。
3.根据权利要求1所述的加工方法,其特征在于,步骤(4)中卤汁的制备方法为将锅烧热,倒入植物油,把油烧热放入切好的姜片3-5份、3-5cm大葱段6-8份、花椒2-4份、八角2-3份,用热油炝一下,然后倒入腌肉用的酱汁80-90份,沸腾后加入水20-40份、桂皮4-6份、良姜3-5份,将卤汁再次煮沸;
所述的份数为重量份。
4.根据权利要求1所述的加工方法,其特征在于,步骤(7)中杀菌锅在5min 之内升温至100℃保持5min,在2min 之内升温至110℃保持5min,接着2min 之内升温至 120℃保持5min,最后升温至125℃保持10min。
5.根据权利要求1所述的加工方法,其特征在于,步骤(6)中的真空包装袋为高温蒸煮过的铝箔袋,使用之前紫外灯下照射20min,抽真空后真空度要求不低于 0. 06。
6.根据权利要求1所述的加工方法,其特征在于,步骤(5)中卤汁与肉块的质量比为1~3:1。
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