CN103704733A - 方便即食型复合蔬菜肉制品 - Google Patents
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Abstract
本发明涉及一种方便即食型复合蔬菜肉制品。方便即食型复合蔬菜肉制品包括猪瘦肉或牛肉、猪肥膘肉、复合蔬菜、马铃薯全粉、小麦粉及辅料;其中复合蔬菜包括山药、胡萝卜和土豆。制备方法是将混合肉丁、复合蔬菜丁、马铃薯全粉和小麦粉混合,成型,结合蒸制和低温烘烤的熟化工艺方法;方便即食型复合蔬菜肉制品的质量要求如下:蛋白质含量≥14%、脂肪含量≤10%、水分含量≤60%、总膳食纤维含量≥1.4%。本发明为营养均衡的即食型肉制品,一方面丰富了肉制品的种类,另一方面改善了肉制品的营养结构;而且易于实现产业化生产。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种方便即食型的肉食品。
背景技术
肉制品是人们日常生活中不可或缺的一类食品。传统肉制品,高脂肪、低膳食纤维,营养不均衡。随着社会的快速发展,人们越来越重视食品的安全、营养、美味与食用方便性。开发既美味又营养均衡的主食型肉制品,代表着肉制品的一个发展方向。将蔬菜与肉制品进行有机搭配,不仅可以平衡营养,而且也能丰富肉制品风味与品种。
有研究表明,山药、胡萝卜、土豆富含多种维生素、微量元素、膳食纤维及活性物质。山药具有调节内分泌、降血脂、抗病毒等多种生理功能;胡萝卜可抗衰老、降低老年人心血管疾病发病率;土豆能够健胃脾、润肠道、预防中风等。将上述蔬菜与肉有机搭配,开发出美味又营养、食用方便的主食型肉制品,在生活节奏日益逐步加快的现代社会,具有很大的发展前景。
发明内容
为了丰富方便即食型肉食品品种,开发出营养均衡的偏主食性肉制品,提高肉制品加工增值水平,促进人类健康,本发明提供一种方便即食型复合蔬菜肉制品。
方便即食型复合蔬菜肉制品包括下列重量份的原料和辅料:
原料:瘦肉33~34g、猪肥膘肉7~8g、复合蔬菜24~26g、马铃薯全粉12~13g、小麦粉12~13g;
辅料:食盐1.5~2.0g、白砂糖1.5~2.0g、料酒1.0~1.5g、蒜蓉2.0~2.5g、复合磷酸盐1.0~1.2g、生姜粉0.5~0.8g、味精0.3~0.5g。
方便即食型复合蔬菜肉制品的具体加工操作步骤如下:
(1)将瘦肉和猪肥膘肉分别切丁、混合,加入辅料,在温度0~10℃环境中搅拌、混匀,得混合肉丁;
(2)将复合蔬菜分别清洗、去皮、切丁,沸水烫漂5min,得复合蔬菜丁;
(3)将所述混合肉丁、所述复合蔬菜丁、马铃薯全粉和小麦粉混合均匀,制成饼坯;
(4)将饼坯在常压蒸汽条件下蒸制30~35min,冷却至温度70℃以下;并在温度70℃条件下烘烤30~35min,得到熟饼;
(5)将熟饼快速风冷至室温,包装,即得方便即食型复合蔬菜肉制品。
所述方便即食型复合蔬菜肉制品符合如下质量要求:蛋白质含量≥14%,脂肪含量≤10%,水分含量≤60%,总膳食纤维含量≥1.4%。
所述瘦肉为剔除骨头和皮的猪肉或牛肉。
所述复合蔬菜为土豆、山药和胡萝卜,三者的用量按质量比为2︰1︰1。
步骤(1)所述混合肉丁或步骤(2)中所述复合蔬菜丁均为3~5mm3的小块。
本发明的有益技术效果体现在以下方面:
1.本发明将土豆、山药和胡萝卜三种块茎类蔬菜与肉有机搭配,开发出营养均衡的主食型肉制品,符合目前肉制品的发展方向。营养互补的同时也可改善传统肉制品的结构和外观。山药、胡萝卜及土豆均富含淀粉,组织结构均一,易处理;并含有丰富的膳食纤维及活性多糖如山药多糖、胡萝卜多糖,有多种生理特性,可改善传统肉制品的营养缺陷,提高其食用价值。另外,添加的马铃薯全粉可改善产品的光泽和组织结构;小麦粉可改善产品的质构。本发明的产品可将传统菜肴型肉制品转变为主食型肉制品,以适应人们生活快节奏的消费需求;
2.本发明工艺技术中的熟化手段主要采用蒸制和低温烘烤,尤其是蒸制后的低温烘烤,不仅能一定程度上减少产品水分,提高贮藏时间,同时也能让产品中的风味前体物质发生反应,产生独特风味。本发明摒弃了传统的煎、炸工艺,降低了产品的热量和脂肪含量,并很好地保留了产品的营养物质及风味,符合当前人们对健康食品的消费要求。本发明的产品营养均衡、食用方便,加工工艺易于工业化生产实现,对推动我国传统肉制品加工行业发展具有积极意义。
具体实施方式
下面结合实施例,对本发明作进一步地描述。
实施例1
方便即食型复合蔬菜肉制品包括下列重量份的原料和辅料:
原料:猪瘦肉34 Kg、猪肥膘肉7 Kg、山药6.5 Kg、胡萝卜6.5 Kg、土豆13 Kg、马铃薯全粉12 Kg、小麦粉13 Kg;
辅料:食盐1.5 Kg、白砂糖1.5 Kg、生姜粉0.5 Kg、蒜蓉2.0 Kg、复合磷酸盐1.0 Kg、味精0.3 Kg、料酒1.0 Kg。
方便即食型复合蔬菜肉制品的具体加工操作步骤如下:
(1)将猪瘦肉和猪肥膘肉分别切丁、混合,加入辅料,在温度0~10℃环境中搅拌、混匀,得3mm3小块的混合肉丁;
(2)将复合蔬菜分别清洗、去皮、切丁,沸水烫漂5min,得3mm3小块的复合蔬菜丁;
(3)将混合肉丁、复合蔬菜丁、马铃薯全粉和小麦粉混合均匀,制成饼坯;饼坯为Ф10cm × 1cm的圆饼;
(4)将饼坯在常压蒸汽条件下蒸制30~35min,冷却至温度70℃以下,在远红外烤箱中温度70℃条件下烘烤30min,得到熟饼;
(5)将熟饼快速风冷至室温,包装,即得方便即食型复合蔬菜肉制品;方便即食型复合蔬菜肉制品符合如下质量要求:蛋白质含量14.3%、脂肪含量9.8%、水分含量≤60%、总膳食纤维含量≥1.45%。
添加剂使用:符合《食品添加剂使用卫生标准》(GB 2760-2011)的要求。
外观:表面平整,色泽均匀、有光泽。
气味:有猪肉的特有香味和山药、胡萝卜、土豆的清香味,无异味。
口感:有猪肉固有滋味,有弹性,咸淡、软硬适中。
实施例2
原料:牛瘦肉33 Kg、猪肥膘肉8 Kg、山药6.0 Kg、胡萝卜6.0 Kg、土豆12 Kg、马铃薯全粉13 Kg、小麦粉12 Kg;
辅料:食盐2.0 Kg、白砂糖2.0 Kg、生姜粉0.8 Kg、蒜蓉2.5 Kg、复合磷酸盐1.2 Kg、味精0.5 Kg、料酒1.5 Kg。
方便即食型复合蔬菜肉制品的具体加工操作步骤(4):将饼坯在常压蒸汽条件下蒸制35min,冷却至温度70℃以下,在远红外烤箱中温度70℃条件下烘烤35min,得到熟饼;
其它工艺步骤和条件同实例1。
所得方便即食型复合蔬菜肉制品的蛋白质含量15.1%、脂肪含量10.0%、水分含量≤60%、总膳食纤维含量≥1.42%,有牛肉的香气。
Claims (4)
1.方便即食型复合蔬菜肉制品,其特征在于包括下列重量份的原料和辅料:
原料:瘦肉33~34g、猪肥膘肉7~8g、复合蔬菜24~26g、马铃薯全粉12~13g、小麦粉12~13g;辅料:食盐1.5~2.0g、白砂糖1.5~2.0g、料酒1.0~1.5g、蒜蓉2.0~2.5g、复合磷酸盐1.0~1.2g、生姜粉0.5~0.8g、味精0.3~0.5g;
方便即食型复合蔬菜肉制品的具体加工操作步骤如下:
(1)将瘦肉和猪肥膘肉分别切丁、混合,加入辅料,在温度0~10℃环境中搅拌、混匀,得混合肉丁;
(2)将复合蔬菜分别清洗、去皮、切丁,沸水烫漂5min,得复合蔬菜丁;
(3)将所述混合肉丁、所述复合蔬菜丁、马铃薯全粉和小麦粉混合均匀,制成饼坯;
(4)将饼坯在常压蒸汽条件下蒸制30~35min,冷却至温度70℃以下;并在温度70℃条件下烘烤30~35min,得到熟饼;
(5)将熟饼快速风冷至室温,包装,即得方便即食型复合蔬菜肉制品;所述方便即食型复合蔬菜肉制品符合如下质量要求:蛋白质含量≥14%,脂肪含量≤10%,水分含量≤60%,总膳食纤维含量≥1.4%。
2.根据权利要求1所述的方便即食型复合蔬菜肉制品加工方法,其特征在于:所述瘦肉为剔除骨头和皮的猪肉或牛肉。
3.根据权利要求1所述的方便即食型复合蔬菜肉制品加工方法,其特征在于:所述复合蔬菜为土豆、山药和胡萝卜,三者的用量按质量比为2︰1︰1。
4.根据权利要求1所述的方便即食型复合蔬菜肉制品加工方法,其特征在于:步骤(1)所述混合肉丁或步骤(2)中所述复合蔬菜丁均为3~5mm3的小块。
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