CN103859429A - 一种富含膳食纤维的芦蒿低温肉枣的加工方法 - Google Patents
一种富含膳食纤维的芦蒿低温肉枣的加工方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种富含膳食纤维的芦蒿低温肉枣的加工方法,包括芦蒿的处理、原料肉的选择、低温腌制、制馅、灌制、烘烤、熏制、蒸煮、包装和杀菌、低温冷藏,即得到富含膳食纤维的芦蒿低温肉枣。该方法得到的芦蒿低温肉枣高蛋白、富含膳食纤维和黄酮,克服了一般肉枣的肉腥味、油腻、易氧化等特性,同时,富含挥发性精油,具有芦蒿芳香味特有清爽口感和醒目提神功效。
Description
技术领域
本发明涉及一种低温肉枣的加工方法,尤其是涉及一种以芦蒿、牛肉和鸡肉为原料加工富含膳食纤维的芦蒿低温肉枣的加工方法。
背景技术
芦蒿又名蒌蒿、香艾、水艾等,菊科蒿属,有白蒿、青蒿等多种种类,青蒿是芦蒿中的珍品。芦蒿在古代已成为人们食用之菜,在北魏《齐民要术》及明代《本草纲目》中均有记载,专吃它的茎部。它有一种的清香味,吃口外脆,里糯、嫩,很少有纤维感。芦蒿不仅有如此之高的食用价值,同时含有较高的营养价值,含有许多维生素和钙、磷、铁、锌等多种矿物质元素,其性凉、清热解毒,具清凉、平抑肝火、祛风湿、消炎、镇咳等功效。
功能特性:芦蒿,根性凉、味甘,叶性平、味甘,有利膈、开胃行水、解毒等功效。主要以鲜嫩茎秆作蔬菜用,清香,脆嫩可口、营养丰富。现代研究表明,芦蒿中的维生素、氨基酸、芳香脂和矿质元素含量丰富,抗癌元素硒的含量每公斤23Ug,是公认抗癌食物芦笋的十倍以上。此外,芦蒿中总黄酮含量比较高,对降血压、降血脂,缓解心血管疾病均具有较好的食疗作用。
生物学特性:芦蒿根系发达,须根着生于地下茎上,须根密生根毛,吸收肥水能力极强。食用嫩茎青绿色、淡绿色或略带紫色,长25~30厘米,粗0.3~0.5厘米,叶片绿色。食用芦蒿的茎部,有一种的清香味,吃口外脆,里糯、嫩,很少有纤维感。目前还很少有蔬菜能超过它的品质。一方面是由于芦蒿具有上述一些功能活性成份,另一方面,则是由于芦蒿富含叶绿素能赋予食品大自然的绿色和具有抑菌作用能延长食品的保质期。可见芦蒿是一种具有较高应用价值的保健草本,在食品加工中具有较高的开发价值和潜力。
现有的肉枣普遍采用鸡肉、猪肉等经过绞肉、制馅、腌制、灌肠、蒸煮而成,由于含有大量脂肪,肉腥味较重,在储存过程中容易引起微生物繁殖产生腐败,以及脂肪容易在储存过程中脂肪酸水解、氧化产生哈败味。目前,国内外还没有公开任何关于以芦蒿、牛肉和鸡肉为原料加工富含膳食纤维的芦蒿低温肉枣的方法的相关研究报道。
发明内容
本发明的目的是提供一种富含膳食纤维的芦蒿低温肉枣的加工方法,该方法得到的产品高蛋白、富含膳食纤维,同时,富含挥发性精油,具有芦蒿芳香味特有清爽口感和醒目提神功效。
本发明的目的是通过以下技术方案实现的:
一种富含膳食纤维的芦蒿低温肉枣的加工方法,其特征在于该方法包括下述步骤:
1)芦蒿处理
将新鲜芦蒿的嫩茎切成1~1.5cm大小的长度,浸入护色液中浸泡20分钟,然后捞出放入90℃热水中烫漂2.5分钟,迅速用流水冲洗冷却至0~2℃,切碎待用;新鲜芦蒿处理方法优点:钝化多酚氧化酶、较好地维持叶绿素的稳定性;
2)原料肉的选择
选择符合兽医卫生检验,将剔除***的牛外脊肉和鸡脯肉成3cm厚的薄片,肥猪肉(动物脂肪)切成2×2×2cm肉丁待用;
3)低温腌制
将腌制辅料混合按质量体积比1.62kg:2L的比例溶于温水中冷却至4℃,然后将腌制液倒入牛外脊肉和鸡脯肉薄片中拌匀,于4~10℃,腌制24~48小时;其中所述的牛外脊肉、所述的鸡脯肉和所述的腌制液混合比为25~45kg:40~60kg:2L;配比优点:牛肉和鸡肉的比例决定了不饱和脂肪酸的含量,对储存过程中脂质的氧化、芦蒿抗氧化物质的消耗产生影响;肉与腌制液配比的目的是既能使腌制剂较充分溶解,又与后续步骤中加入的总水分含量对产品质构不会产生不利影响;
4)制馅
将腌制肉片切成23~43cm3的小块,倒入斩拌机内进行剁制、斩碎,1~2min后边斩拌边加入肥肉丁和斩拌助剂;3~4min后加入经处理的芦蒿茎,总共斩拌7~10min,斩拌结束后,于4℃静置5小时得到肉馅;其中所述的肥肉丁的添加量为腌制肉片重量的10.0~15.0%,所述的斩拌助剂的添加量为腌制肉片重量的11.2~14%,所述的芦蒿茎的添加量为腌制肉片重量的5.5~8.9%;肥肉丁和斩拌助剂的添加量使得产品有较好的乳化稳定性,不会出水、出油;芦蒿茎的添加量以赋予产品较淡的绿色和芦蒿的芳香味,添加过量会影响产品的质构和乳化性能,添加量太少则达不到本发明所需效果;
5)灌制
将肉馅灌入口径1.8~2cm的羊肠衣中,充填时要求松紧适度、均匀,每根长5~8cm,采用打卡机进行打卡;
6)烘烤、熏制、蒸煮
采用烘烤温度60~68℃,烘烤20~35分钟,使肠的中心温度达60~65℃;为了使肠衣表面干燥,增加肠衣机械强度和稳定性;采用液熏法或者冷熏法进行熏制;将熏制后的肠放入蒸煮间内,采用80℃热蒸汽处理25~35分钟;
7)包装、杀菌
将熏制好的肉枣采用4×7~4×12cm的尼龙/聚丙烯复合包装袋进行真空包装;采用85~95℃的热水浴中杀菌15~25分钟得到富含膳食纤维的芦蒿低温肉枣。
本发明中,得到的芦蒿低温肉枣在0~4℃的低温冷链条件下储藏。
步骤1)中所述的新鲜芦蒿要求颜色呈均匀嫩青绿色,具有芦蒿应有的清香,无异味,无杂色,水分含量86%~91%,pH值7.0~8.2,菌落总数≤300个/g,大肠菌群≤3个/g,致病菌不得检出。
所述的护色液包括0.03wt%抗坏血酸,0.75wt%柠檬酸,0.4wt%乙酸锌,1.5wt%氯化钠,采用0.05wt%的NaOH溶液将pH值调至7.8,或所述的护色液包括0.03wt%抗坏血酸,0.25wt%L-半胱氨酸盐酸盐,0.75wt%柠檬酸,0.4wt%葡萄糖酸钙,1.5wt%氯化钠,采用0.05wt%的NaOH溶液将pH值调至8.6。
所述的腌制辅料配置方法如下:坏血酸钠0.1kg,甘草0.12kg,大蒜1kg,胡椒面150g,味精150g,红曲米100g。
所述的斩拌助剂是:玉米淀粉:6-7kg,大豆分离蛋白:2-3kg,食盐:1.7-2kg,白糖:0.8-1.2kg;含Nisin、柠檬酸、溶菌酶、D-异抗坏血酸钠的复合防腐剂: 270-400g;改性大豆磷脂200g;硬脂酰乳酸钠200g。
液熏法具体如下:将5升的发酵食用醋或者3%的冰醋酸加入20升熏烟液中,再加入75升水,配成熏制溶液,将烘烤过的肉枣放入熏制溶液中,浸泡20分钟。
与现有技术相比,本发明的优点在于:本发明采用一定的前处理方法保持新鲜芦蒿的功能活性与色素结构,添加适合芦蒿口味配方的一些辅料到肉靡中,相比传统肉枣,添加富含生理活性精油和黄酮类物质的芦蒿,能较好地消除肉的腥味,赋予产品芦蒿独特的芳香味和产品清幽淡雅的回味与醒目提神的清爽;同时,芦蒿富含叶绿素使得最终产品烟熏的外皮呈金黄色、切面内部呈现的天然淡绿色;相比传统肉枣,本产品4℃货架期可达到150天,具有较强的功能活性。
本发明制备得到的肉枣是一种高蛋白、富含挥发性精油(芦蒿清香味)和膳食纤维,具有芦蒿芳香味、天然淡绿色的肉枣产品。
具体实施方式
以下结合实施例对本发明作进一步详细描述。
一种富含膳食纤维的芦蒿低温肉枣的加工方法,包括下述步骤:
1)芦蒿的处理
将新鲜芦蒿的嫩茎和叶片切成1~1.5cm大小的长度,浸入护色液中浸泡20分钟,然后捞出放入90℃热水中烫漂2.5分钟,迅速用流水冲洗冷却至0~2℃,切碎待用;新鲜芦蒿要求颜色呈均匀嫩青绿色,具有芦蒿应有的清香,无异味,无杂色,水分含量86%~91%,pH值7.0~8.2,菌落总数≤300个/g,大肠菌群≤3个/g,致病菌不得检出;护色液包括(以下各成分以质量百分比计)0.03%抗坏血酸,0.75%柠檬酸,0.4%乙酸锌,1.5%氯化钠,采用0.05%的NaOH溶液将pH值调至7.8;或者护色液包括(以下各成分以质量百分比计)0.03%抗坏血酸,0.25%L-半胱氨酸盐酸盐,0.75%柠檬酸,0.4%葡萄糖酸钙,1.5%氯化钠,采用0.05%的NaOH溶液将pH值调至8.6;
2)原料肉的选择
选择符合兽医卫生检验,将剔除***的牛外脊肉和鸡脯肉成3cm厚的薄片,肥猪肉(动物脂肪)切成2×2×2cm肉丁待用;
3)低温腌制
将腌制辅料混合按质量体积比1.62kg:2L的比例溶于温水中冷却至4℃,然后将腌制液倒入牛外脊肉和鸡脯肉薄片中拌匀,于4~10℃,腌制24~48小时;其中牛外脊肉、鸡脯肉和腌制液混合比为25~45kg:40~60kg:2L;腌制辅料配置方法如下:坏血酸钠0.1kg,甘草0.12kg,大蒜1kg,胡椒面150g,味精150g,红曲米100g;
4)制馅
将腌制肉片切成23~43cm3的小块,倒入斩拌机内进行剁制、斩碎,1~2min后边斩拌边加入肥肉丁、斩拌助剂;3~4min后加入经处理的芦蒿茎,总共斩拌7~10min,斩拌结束后,于4℃静置5小时得到肉馅;其中所述的肥肉丁的添加量为腌制肉片重量的10.0~15.0%,所述的斩拌助剂的添加量为腌制肉片重量的11.2~14%,所述的芦蒿茎的添加量为腌制肉片重量的4.8~7.7%;其中斩拌助剂(玉米淀粉:6-7kg,大豆分离蛋白:2-3kg,食盐:1.7-2kg,白糖:0.8-1.2kg;含Nisin、柠檬酸、溶菌酶、D-异抗坏血酸钠的复合防腐剂: 270-400g;改性大豆磷脂200g;硬脂酰乳酸钠200g);
5)灌制、充填和打卡
将肉馅灌入口径1.8~2cm的羊肠衣中,充填时要求松紧适度、均匀,每根长5~8cm,采用打卡机进行打卡;
6)烘烤、熏制、蒸煮
采用烘烤温度60~68℃,烘烤20~35分钟,使肠的中心温度达60~65℃;为了使肠衣表面干燥,增加肠衣机械强度和稳定性;采用液熏法进行熏制;将熏制后的肠放入蒸煮间内,采用80℃热蒸汽处理25~35分钟;
7)包装、杀菌
将熏制好的肉枣采用4×7~4×12cm的尼龙/聚丙烯复合包装袋进行真空包装;采用85~95℃的热水浴中杀菌15~25分钟得到富含膳食纤维的芦蒿低温肉枣,采用冷水迅速冷却后,将上述产品沥干后储藏于4℃低温环境中,避光保存。芦蒿低温肉枣在0~4℃的低温冷链条件下储藏。
实施例1
选取新鲜的芦蒿嫩茎和叶片5kg,要求颜色呈均匀嫩青绿色,具有芦蒿应有的清香,无异味,无杂色,水分含量86%~91%,pH值7.0~8.2,菌落总数≤300个/g,大肠菌群≤3个/g,致病菌不得检出。选择符合兽医卫生检验,剔除***的牛外脊肉45kg,鸡脯肉40kg,肥猪肉(动物脂肪)15kg,将精肉切成3cm厚的薄片,肥肉切成2×2×2cm肉丁。将腌制辅料混合溶于2升温水中冷却至4℃,然后将腌制液倒入精肉薄片中拌匀,腌制在4℃,腌制48小时。将5kg芦蒿嫩茎和叶片切成1~1.5cm大小的长度,浸入pH值为7.8,0.03%抗坏血酸,0.75%柠檬酸,0.4%乙酸锌,1.5%氯化钠的护色液中浸泡20分钟,然后捞出放入90℃热水中烫漂2.5分钟,迅速流水冲洗冷却至0~2℃,切碎待用。将腌制好的肉片切成3×3×3cm左右的小肉块,放入绞碎机中绞碎成3毫米的肉粒,倒入斩拌机内进行剁制、斩碎,约2min后边斩拌边加入肥肉丁和斩拌助剂;4min加入冷却的芦蒿茎,总共斩拌10min。斩拌结束后,将各种原辅料拌匀,于4℃静置5小时。将肉馅灌入口径1.8~2cm的羊肠衣中,充填时要求松紧适度、均匀,每根长5cm,采用打卡机进行打卡。为了使肠衣表面干燥,增加肠衣机械强度和稳定性,采用烘烤温度68℃,作用20分钟,使肠的中心温度达65℃。将5升3%的冰醋酸加入20升熏烟液中,再加入75升水,配成熏制溶液,将烘烤过的肉枣放入熏制溶液中,浸泡20分钟。将熏制后的肠放入蒸煮间内,采用80℃热蒸汽处理25分钟。将蒸煮好的肉枣采用4×7cm的尼龙/聚丙烯复合包装袋进行真空包装。采用85℃的热水浴中杀菌25分钟,然后迅速采用冷水冷却。将上述产品沥干后储藏于4℃低温环境中,避光保存。
实施例2
与实施例1区别在于:牛外脊肉35kg,鸡脯肉50kg,肥猪肉(动物脂肪)15kg;腌制温度7℃,腌制时间36h后,斩拌并加入肥肉丁和斩拌助剂;3.5min加入冷却的芦蒿茎,总共斩拌9分钟;羊肠衣每根长6.5cm进行打卡;烘烤温度60℃,作用35分钟,使肠的中心温度达60℃;采用80℃热蒸汽处理30分钟;将蒸煮好的肉枣采用4×10cm的尼龙/聚丙烯复合包装袋进行真空包装。采用95℃的热水浴中杀菌15分钟;护色液配方改为0.03%抗坏血酸,0.25%L-半胱氨酸盐酸盐,0.75%柠檬酸,0.4%葡萄糖酸钙,1.5%氯化钠,采用0.05%的NaOH溶液将pH值调至8.6。
实施例3
与实施例1区别在于:牛外脊肉25kg,鸡脯肉60kg,肥猪肉15kg;腌制温度10℃,腌制时间24h后,斩拌并加入肥肉丁和斩拌助剂;3min加入冷却的芦蒿茎,总共斩拌7分钟;羊肠衣每根长8cm进行打卡;烘烤温度65℃,作用28分钟,使肠的中心温度达63℃。将烘烤过的肉枣放入熏制溶液中,浸泡35分钟。将烘烤后的肠放入蒸煮间内,采用80℃热蒸汽处理35分钟。将蒸煮好的肉枣采用4×12cm的尼龙/聚丙烯复合包装袋进行真空包装。采用90℃的热水浴中杀菌20分钟,然后迅速采用冷水冷却,储藏于4℃避光低温环境中保存。
实施例4
与实施例1区别在于:采用冷熏法进行熏制,选用优质发烟材料产生熏烟,在25℃下熏制36小时。
该方法得到的富含膳食纤维的芦蒿低温肉枣,高蛋白、富含膳食纤维,同时,富含挥发性精油,具有芦蒿芳香味特有清爽口感和醒目提神功效。
Claims (9)
1.一种富含膳食纤维的芦蒿低温肉枣的加工方法,其特征在于该方法包括下述步骤:
1)芦蒿的处理
将新鲜芦蒿的嫩茎切成1~1.5cm大小的长度,浸泡10-20分钟,然后捞出放入80-90℃热水中烫漂,迅速用流水冲洗冷却至0~2℃,切碎待用;
2)原料肉的选择
将剔除***的牛外脊肉和鸡脯肉成薄片,动物脂肪切成肥肉丁待用;
3)低温腌制
将腌制辅料混合按质量体积比1.62kg:2L的比例溶于温水中冷却至4℃,得到腌制液;然后将腌制液倒入牛外脊肉和鸡脯肉薄片中拌匀,于4~10℃,腌制24~48小时;其中牛外脊肉、鸡脯肉和腌制液混的比例为25~45kg:40~60kg:2L;
4)制馅
将腌制肉片切成23~43cm3的小块,进行剁制、斩碎,1~2min后边斩拌边加入肥肉丁、斩拌助剂;3~4min后加入经处理的芦蒿,共斩拌7~10min,斩拌结束后,于4℃静置得到肉馅;其中所述的肥肉丁的添加量为腌制肉片重量的10.0~15.0%,所述的斩拌助剂的添加量为腌制肉片重量的11.2~14%,所述的芦蒿的添加量为腌制肉片重量的5.5~8.9%;
5)灌制
将肉馅灌入羊肠衣中;
(6)烘烤、熏制、蒸煮
采用烘烤温度60~68℃,烘烤20~35分钟;采用液熏法或者冷熏法进行熏制;将熏制后的肠放入蒸煮间内,热蒸汽处理25~35分钟;
(7)包装、杀菌
将熏制好的肉枣进行真空包装;采用85~95℃的热水,进行水浴杀菌15~25分钟,即得到富含膳食纤维的芦蒿低温肉枣。
2.根据权利要求1所述的富含膳食纤维的芦蒿低温肉枣的加工方法,其特征在于:步骤1)中,在护色液中浸泡20分钟,然后捞出放入90℃热水中烫漂2分钟。
3.根据权利要求2所述的富含膳食纤维的芦蒿低温肉枣的加工方法,其特征在于:所述的护色液包括0.03wt%抗坏血酸,0.75wt%柠檬酸,0.4wt%乙酸锌,1.5wt%氯化钠,采用0.05wt%的NaOH溶液将pH值调至7.8;或所述的护色液包括0.03wt%抗坏血酸,0.25wt%L-半胱氨酸盐酸盐,0.75wt%柠檬酸,0.4wt%葡萄糖酸钙,1.5wt%氯化钠,采用0.05wt%的NaOH溶液将pH值调至8.6。
4.根据权利要求1所述的富含膳食纤维的芦蒿低温肉枣的加工方法,其特征在于:步骤2)中,将牛外脊肉和鸡脯肉成3cm厚的薄片,动物脂肪为肥猪肉,切成2×2×2cm肉丁。
5.根据权利要求1所述的富含膳食纤维的芦蒿低温肉枣的加工方法,其特征在于:步骤3)中,所述的腌制辅料配置方法如下:坏血酸钠0.1kg,甘草0.12kg,大蒜1kg,胡椒面150g,味精150g,红曲米100g。
6.根据权利要求1所述的富含膳食纤维的芦蒿低温肉枣的加工方法,其特征在于:步骤4)中,所述的斩拌助剂配置是:玉米淀粉:6-7kg,大豆分离蛋白:2-3kg,食盐:1.7-2kg,白糖:0.8-1.2kg;含Nisin、柠檬酸、溶菌酶、D-异抗坏血酸钠的复合防腐剂:270-400g;改性大豆磷脂200g;硬脂酰乳酸钠200g。
7.根据权利要求1所述的富含膳食纤维的芦蒿低温肉枣的加工方法,其特征在于:步骤5)中,将肉馅灌入口径1.8~2cm的羊肠衣中,每根长5~8cm。
8.根据权利要求1所述的富含膳食纤维的芦蒿低温肉枣的加工方法,其特征在于:步骤6)中,用烘烤后使肠的中心温度达60~65℃;采用80℃热蒸汽处理25~35分钟;液熏法具体如下:将5升的发酵食用醋或者3%的冰醋酸加入20升熏烟液中,再加入75升水,配成熏制溶液,将烘烤过的肉枣放入熏制溶液中,浸泡20分钟。
9.根据权利要求1所述的富含膳食纤维的芦蒿低温肉枣的加工方法,其特征在于:步骤7)中,将熏制好的肉枣采用4×7~4×12cm的尼龙/聚丙烯复合包装袋进行真空包装;采用85~95℃的热水浴中杀菌15~25分钟得到富含膳食纤维的芦蒿低温肉枣。
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US20180116262A1 (en) * | 2015-04-30 | 2018-05-03 | Kyelimwon F&B | Method for cooking a chicken with an overcooked rice crust |
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CN1860922A (zh) * | 2006-06-12 | 2006-11-15 | 吴信福 | 芦蒿粉的加工方法及其应用 |
CN103300405A (zh) * | 2013-05-24 | 2013-09-18 | 宁波大学 | 一种艾草绿茶小枣肠的加工方法 |
CN103461743A (zh) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | 一种芦蒿糯米粉汤圆制作方法 |
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CN1860922A (zh) * | 2006-06-12 | 2006-11-15 | 吴信福 | 芦蒿粉的加工方法及其应用 |
CN103300405A (zh) * | 2013-05-24 | 2013-09-18 | 宁波大学 | 一种艾草绿茶小枣肠的加工方法 |
CN103461743A (zh) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | 一种芦蒿糯米粉汤圆制作方法 |
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US20180116262A1 (en) * | 2015-04-30 | 2018-05-03 | Kyelimwon F&B | Method for cooking a chicken with an overcooked rice crust |
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