一种卤牛肉的制作工艺研究

Study on fabrication technology of a kind of stewed beef

采用简便常规的方法,经过原料预处理、切分、汆水、卤制、冷却、成品等工艺制成卤牛肉,通过单因素试验和正交试验研究,探讨老抽添加量、爆香温度、卤制时间等对卤牛肉品质的影响。结果表明,影响卤牛肉品质的主次因子为:老抽添加量>卤制时间>爆香温度。卤牛肉制作的最佳配方为:清水(热)20kg,白豆油4kg,大葱150g,鲜姜100g,大蒜50g,食用盐2.5kg,老抽1.5kg,丁香25g,三奈100g,大茴100g,桂皮50g,花椒100g,胡椒25g,草果50g;热锅凉油,烧至约60℃时下入葱姜蒜,小火慢慢炸制葱表皮变黄(此时,各香辛料的香味更充分析出融入到产品中),然后淋上料酒,加入酱油、盐及其他调料,再加入热水(鸡汤效果更佳),烧开后下入牛肉,大火20min,改小火保温4h;按此工艺配方制得的卤牛肉色泽油亮,香味浓郁,口感不硬不老很劲道。

The simple and routine method was adopted, the stewed beef was made through several technologies, including raw material pretreatment, segmentation, blenching, pot - stewed, cooling and finished product. The effect of the adding amount of dark soy sauce, saute temperature, pot - stewed time on stewed beef quality was explored through the single factor experiment and orthogonal experiment research. The results showed that the primary and secondary factors which affected stewed beef quality were the adding amount of dark soy sauce, pot - stewed time and saute temperature. The optimum formula of stewed beef was clear water （hot） 20kg, white soybean oil 4kg, welsh onion 150g, fresh ginger 100g, garlic 50g, edible salt 2.5kg, dark soy sauce 1.5kg, clove 25g, three nelly 100g, anise 100g, cinnamon 50g, zanthoxylum 100g, pepper 25g, amomum tsao - ko 50g. The cold oil was put into hot pot, and it was cooked about 60 ℃ , and onion, ginger and garlic were added, then it was fried with small fire until onion epidermis got yellow （at this point, the aroma of the spices precipitated more fully and integrated into the products） , then cooking wine was drenched, and soy sauce, salt and other sea- sonings were added, and the hot water was added （the effect of chicken soup was better） , after boiling, the beef was added, and it was treated by big fire for 20 min, and it was kept warm by small fire for 4 h. The stewed beef was made by this technical formula, and color was glossy, and the flavor was rich, and the taste was neither hard nor old, and it was tough and chewy.