传统风味牛肉条的工艺研究  

Study on technology of beef strips with traditional flavor

作　　者：韩磊 王兵 李超 刘伯钧 HAN Lei;WANG Bing;LI Chao;LIU Bojun

机构地区：[1]河南韩胖子食品有限公司,河南周口466000

出　　处：《肉类工业》2021年第9期9-11,共3页Meat Industry

摘　　要：对传统牛肉条的生产工艺进行了分析研究。根据工艺流程,选择霖肉、针扒、尾龙扒这3个部位的牛肉为牛肉条的生产原料,去除毛发、污物、血污等,在流水中浸泡不低于4h;采用干腌法,按100kg牛肉放盐6kg、八角100g、小茴100g、花椒150g、白芷80g、香叶50g,利用滚揉机进行腌制;然后进行卤制(第一次调味与熟制)、切片、切条、油炸(温度145℃),煸炒,再进行二次调味后包装。利用此工艺生产的牛肉条,风味、口感俱佳,干硬适中,适口性好,滋味醇厚,鲜香美味。此工艺对生产设备、设施的要求相对简单,适合小型酱卤肉类加工厂牛肉条的生产。The production technology of traditional beef strips was analyzed and studied.According to the technology flow,and knuckle,beef round and rump were selected as the raw materials for beef strips.Hair,dirt and bloodiness were removed,and it was soaked in flowing water for no less than 4 h.Dry curing method was adopted,and 6 kg salt,100 g star anise,100 g fennel,150 g prickly ash,80 g dahurian angelica root and 50 g fragrant leaves were added into 100 kg beef,and rolling and rubbing machine was used to cure,then bittern(first seasoning and cooking),slice cutting,strip cutting,fry(temperature 145℃),stir fry were conducted,then it was packed after the second seasoning.The beef strips produced by this technology had good flavor and taste,and dryness and hardness were moderate,and it had good palatability,and it had mellow taste,and it was fresh and delicious.This technology had relatively simple requirements for production equipment and facilities,and it was suitable for small sauced and bittern meat processing plants to produce beef strips.

关 键 词：传统风味 牛肉条 工艺 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]