CN111034943A - 一种容易咀嚼的牛肉干的加工方法 - Google Patents
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Abstract
本发明公开了一种容易咀嚼的牛肉干的加工方法,将牛肉条放入煮制料中,浸泡10‑20h,再加热至60‑70℃,保温1‑3h,取出控干水,得处理后得牛肉条备用;于处理后得牛肉条全身涂抹腌制料,静置10‑12h后,再放入冷藏库中,速冻后,保持20‑30h,于60‑80℃下保温30‑50分钟后,于‑5至0℃的冰水中浸泡10‑20min,取出,控干水分,包上锡纸放入烤箱,烤箱温度上下调制180‑190℃,烤制30‑40分钟,自然冷却后入风干箱,温度28‑30℃,风干60‑80分钟,高温杀菌,杀菌后真空包装,即得。本发明味道鲜美,口感好,非常适合老人和孩子,营养丰富的同时,易于咀嚼和消化。
Description
技术领域
本发明涉及食品加工领域,确切地说是一种容易咀嚼的牛肉干的加工方法。
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,味道鲜美,受人喜爱,享有“肉中骄子”的美称。牛肉干含有人体所需的多种矿物质和氨基酸,既保持了牛肉耐咀嚼的风味,又久存不变质。牛肉干的制作首先要选择上等的原料,其次是制作工艺和制作时间,晒干时还得考量日照的时间,道道工序都得紧密把关。
现有的牛肉干制品大多过硬,不容易食用和消化,不能适应儿童或者老年人等消化和咀嚼能力较弱的人群的需求。
发明内容
本发明的目的在于提供一种容易咀嚼的牛肉干的加工方法。
上述目的通过以下方案实现:
一种容易咀嚼的牛肉干的加工方法,其特征在于,包括以下步骤:
(1)将鲜牛肉去筋皮和脂肪,改刀切条,放入冷水中,加热煮沸焯至肉变色,去浮沫捞出洗净,得牛肉条备用;
(2)将红豆腐乳、柠檬汁、姜粉、米酒、菠萝蜜果肉按重量份混匀,搅碎,得煮制料备用;
(3)将牛肉条放入煮制料中,浸泡10-20h,再加热至60-70℃,保温1-3h,取出控干水,得处理后的牛肉条备用;
(4)菠萝蜜果核用水煮熟后,去皮,取果仁捣碎,与木瓜肉、代代花、土豆混匀后,搅碎,蒸煮10-20min,取出冷却,再与酸奶混匀,20-30℃静置4-6小时,得腌制料备用;
(5)将处理后得牛肉条全身涂抹腌制料,室温下密封静置10-12h后,再在-30℃进行速冻,保持20-30h,取出置于60-80℃下保温30-50分钟后,在放入-5℃至0℃的冰水中浸泡10-20min,取出,控干水分,包上锡纸放入烤箱,烤箱温度上下调制180-190℃,烤制30-40分钟,自然冷却后入风干箱,温度28-30℃,风干60-80分钟,高温杀菌,杀菌后真空包装,即得。
进一步地,所述的煮制料由下述重量份的原料制得:红豆腐乳2-4、柠檬汁3-5、姜粉1-2、米酒30-40、菠萝蜜果肉3-5。
进一步地,所述的腌制料由下述重量份的原料制得:菠萝蜜果核10-20、红曲米粉3-5、酸奶30-60、木瓜肉10-20、土豆2-4、代代花1-2。
采用权利要求1-3任一项所述的加工方法制得的牛肉干。
本发明的有益效果为:
本发明通过酸奶与其余原料复配,制得的腌制料中含有乳酸菌,利用其腌制的牛肉,其蛋白质在微生物的作用下被部分分解,更易消化吸收,同时红腐乳的加入,增加发酵菌种类比的同时,能够使得牛肉干的色泽更鲜红,更让人产生食欲。本发明易于食用,非常适合老人和孩子,营养丰富的同时,易于咀嚼和消化。
具体实施方式
实施例:
一种容易咀嚼的牛肉干的加工方法,包括以下步骤:
(1)将鲜牛肉去筋皮和脂肪,改刀切条,放入冷水中,加热煮沸焯至肉变色,去浮沫捞出洗净,得牛肉条备用;
(2)将红豆腐乳、柠檬汁、姜粉、米酒、菠萝蜜果肉按重量份混匀,搅碎,得煮制料备用;
(3)将牛肉条放入煮制料中,浸泡12h,再加热至65℃,保温2h,取出控干水,得处理后得牛肉条备用;
(4)菠萝蜜果核用水煮熟后,去皮,取果仁捣碎,与木瓜肉、代代花、土豆混匀后,搅碎,蒸煮15min,取出冷却,再与酸奶混匀,30℃静置6小时,得腌制料备用;
(5)于处理后得牛肉条全身涂抹腌制料,静置10-12h后,再放入冷藏库中,速冻后,保持24h,再于80℃下保温50分钟后,于-5℃的冰水中浸泡15min,取出,控干水分,包上锡纸放入烤箱,烤箱温度上下调制180℃,烤制30分钟,自然冷却后入风干箱,温度30℃,风干60分钟,高温杀菌,杀菌后真空包装,即得。所述的煮制料由下述重量(kg)的原料制得:红豆腐乳4、柠檬汁5、姜粉2、米酒40、菠萝蜜果肉5。所述的腌制料由下述重量(kg)的原料制得:菠萝蜜果核20、红曲米粉5、酸奶60、木瓜肉10、土豆2、代代花2。
对比实施例:
一种容易咀嚼的牛肉干的加工方法,包括以下步骤:
(1)将鲜牛肉去筋皮和脂肪,改刀切条,放入冷水中,加热煮沸焯至肉变色,去浮沫捞出洗净,得牛肉条备用;
(2)将牛肉条放入煮制料中,浸泡12h,再加热至65℃,保温2h,取出控干水,得处理后得牛肉条备用;
(3)于处理后得牛肉条全身涂抹腌制料,静置12h后,包上锡纸放入烤箱,烤箱温度上下调制180℃,烤制30分钟,自然冷却后入风干箱,温度30℃,风干60分钟,高温杀菌,杀菌后真空包装,即得。
所述的煮制料采用老恒和葱姜料酒、腌制料采用味好美新奥尔良烤翅腌料粉。
下面按照工艺流程分别进行实验操作,并由12名专业人员对实施例和对比实施例进行感官评价,表1为牛肉感官评价标准。
表1牛肉感官评价标准
本实施例和对比实施例进行感官评价,结果如表2
表2对比结果
由表2可以看出本实施例的色泽、口感和口味相较对比实施例有着很大的优势。
Claims (4)
1.一种容易咀嚼的牛肉干的加工方法,其特征在于,包括以下步骤:
(1)将鲜牛肉去筋皮和脂肪,改刀切条,放入冷水中,加热煮沸焯至肉变色,去浮沫捞出洗净,得牛肉条备用;
(2)将红豆腐乳、柠檬汁、姜粉、米酒、菠萝蜜果肉按重量份混匀,搅碎,得煮制料备用;
(3)将牛肉条放入煮制料中,浸泡10-20h,再加热至60-70℃,保温1-3h,取出控干水,得处理后的牛肉条备用;
(4)菠萝蜜果核用水煮熟后,去皮,取果仁捣碎,与木瓜肉、代代花、土豆混匀后,搅碎,蒸煮10-20min,取出冷却,再与酸奶混匀,20-30℃静置4-6小时,得腌制料备用;
(5)将处理后得牛肉条全身涂抹腌制料,室温下密封静置10-12h后,再在-30℃进行速冻,保持20-30h,取出置于60-80℃下保温30-50分钟后,在放入-5℃至0℃的冰水中浸泡10-20min,取出,控干水分,包上锡纸放入烤箱,烤箱温度上下调制180-190℃,烤制30-40分钟,自然冷却后入风干箱,温度28-30℃,风干60-80分钟,高温杀菌,杀菌后真空包装,即得。
2.根据权利要求1所述的一种容易咀嚼的牛肉干的加工方法,其特征在于:所述的煮制料由下述重量份的原料制得:红豆腐乳2-4、柠檬汁3-5、姜粉1-2、米酒30-40、菠萝蜜果肉3-5。
3.根据权利要求1所述的一种容易咀嚼的牛肉干的加工方法其特征在于:所述的腌制料由下述重量份的原料制得:菠萝蜜果核10-20、红曲米粉3-5、酸奶30-60、木瓜肉10-20、土豆2-4、代代花1-2。
4.一种牛肉干,其特征在于,采用权利要求1-3任一项所述的加工方法制得的牛肉干。
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