CN105249270A - 一种鹅肥肝禽肉丸子及其制备方法 - Google Patents
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Abstract
本发明公开了一种鹅肥肝禽肉丸子,由以下重量份的原料组成:鹅肥肝360-400、鸡蛋清25-30、禽肉520-560、黄原胶100-130、谷氨酸钠8-12、六偏酸钠4-6、改性大豆磷脂7-11、食用盐4-6、姜粉10-14、绿麻椒粉7-9、桂皮粉5-7、饮用水100-120、嗜酸乳杆菌适量。本发明的鹅肥肝禽肉丸子在制作过程中,将鸡蛋清与鹅肝一同搅拌磨浆,不仅增加了鹅肝丸子的营养物质,而且还会改善鹅肝干涩的口感,吃起来更加滑润。
Description
技术领域
本发明属于食品加工领域,具体涉及一种鹅肥肝禽肉丸子及其制备方法。
背景技术
鹅肥肝中维生素A的含量远远超过奶、蛋、肉、鱼等食品,维生素B2、维生素C的含量也比较高,含铁也比较丰富,铁是产生红血球不可缺少的微量元素,微量元素硒和维生素C能增强人体的免疫能力,抗氧化,防衰老,并能抑制肿瘤细胞的产生,维生素B2是人体生化代谢中许多酶和辅酶的组成部分,在细胞增殖及皮肤生长中发挥不可或缺的间接作用。鹅肥肝所含脂肪大多是对人体有益的不饱和脂肪酸,而且比普通鹅肝卵磷脂的含量多4倍、核酸增加1倍、酶的活性增加3倍,它可以降低人体血液中的胆固醇水平,减轻粥样动脉硬化的形成,延缓衰老,提高人体免疫力,和抗凝血酶的作用,对人体的健康非常有益。据世界卫生组织调查:法国人心脑血管发病率是世界较低的国家,溯源与经常食用鹅肥肝和鹅鸭脂肪有关。
目前我国鹅肥肝常用的食用方法如:水煮鹅肥肝、酱卤鹅肥肝、制作鹅肝酱等,由于食用方法比较单一,使这种营养价值极高的鹅肥肝不能普及到我国广大的消费群体中去。目前,市场上各种各样的肉丸子种类繁多、琳琅满目但具有养生功能的肉丸子却没有。具备养生功能的肉丸子在食补、养生方面实属少见,尤其是鹅肥肝滋补养生肉丸子更是空白!因此目前国内还没有工厂化生产肥鹅肝滋补养生肉丸子的先例,市场上也没有此类产品供应。
发明内容
本发明的目的是提供了一种原料配比合理、生产工艺先进、适合工厂化生产、经常食用对人体益处多的具有滋补养生作用的鹅肥肝禽肉丸子。
为达到上述目的,本发明采用的技术方案如下:
一种鹅肥肝禽肉丸子,其特征在于,由以下重量份的原料组成:鹅肥肝360-400、鸡蛋清25-30、禽肉520-560、黄原胶100-130、谷氨酸钠8-12、六偏酸钠4-6、改性大豆磷脂7-11、食用盐4-6、姜粉10-14、绿麻椒粉7-9、桂皮粉5-7、饮用水100-120、嗜酸乳杆菌适量。
一种鹅肥肝禽肉丸子的制备方法,其特征在于,包括以下步骤:
(1)将生产所需的鹅肥肝在生产前1-2h出冷藏库进入缓化间进行缓化解冻,当缓化程度接近到20%-30%时,将半冷冻的鹅肥肝切成丁;
(2)将鹅肥肝丁置于沸水中熟制40-60s,将熟制的鹅肥肝丁与鸡蛋清混合搅拌后磨浆,得到蛋清鹅肝浆,备用;将禽肉绞制成粒径为2-6mm的颗粒状,得禽肉糜,备用;
(3)将嗜酸乳杆菌的冻干粉置于MRS液体培养基中,于30-35℃的条件下培养15-20h,得到的菌体溶液,然后将菌体溶液接种至含胆固醇的液体培养基中,于30-35℃的条件下静止培养15-20h,然后离心后去上清液,用生理盐水洗细胞沉淀两次后再离心,取细胞沉淀悬浮于生理盐水中,得到嗜酸乳杆菌发酵剂;
(4)向禽肉糜中先加入黄原胶、谷氨酸钠、六偏酸钠、改性大豆磷脂、食用盐、姜粉、绿麻椒粉、桂皮粉、饮用水,乳化搅拌10-20min后加入蛋清鹅肝浆再混合搅拌3-5min,然后将嗜酸乳杆菌发酵剂接入到混合物料中,在温度28-32℃的条件下发酵25-30h;
(5)将发酵物料送入压力为200-250Mpa的高压罐中,在-20℃的温度下维持20-25min进行灭菌处理;
(6)将灭菌后的物料加入丸子成型机成型,然后通过油炸机在80-85℃的油中加温定型,然后将定型后的丸子进行真空包装,即得所述鹅肥肝禽肉丸子。
本发明的有益效果:
本发明的鹅肥肝禽肉丸子在制作过程中,将鸡蛋清与鹅肝一同搅拌磨浆,不仅增加了鹅肝丸子的营养物质,而且还会改善鹅肝干涩的口感,吃起来更加滑润,加入的禽肉可以增加丸子的口味和营养价值,使用嗜酸乳杆菌发酵,可以去除鹅肝中多数的胆固醇,减少人们胆固醇的摄入量,在高压下灭菌,可以防止传统高温灭菌方法对食品口感的破坏,而且还可以使添加的调料快速的融入鹅肝中,入味更彻底。
具体实施方式
下面结合具体实施例对本发明作进一步的说明。
实施例:
本发明所述的一种鹅肥肝禽肉丸子,其特征在于,由以下重量份(kg)的原料组成:鹅肥肝380、鸡蛋清27.5、禽肉540、黄原胶120、谷氨酸钠10、六偏酸钠5、改性大豆磷脂9、食用盐5、姜粉12、绿麻椒粉8、桂皮粉6、饮用水110、嗜酸乳杆菌适量。
一种鹅肥肝禽肉丸子的制备方法,其特征在于,包括以下步骤:
(1)将生产所需的鹅肥肝在生产前1-2h出冷藏库进入缓化间进行缓化解冻,当缓化程度接近到20%-30%时,将半冷冻的鹅肥肝切成丁;
(2)将鹅肥肝丁置于沸水中熟制40-60s,将熟制的鹅肥肝丁与鸡蛋清混合搅拌后磨浆,得到蛋清鹅肝浆,备用;将禽肉绞制成粒径为2-6mm的颗粒状,得禽肉糜,备用;
(3)将嗜酸乳杆菌的冻干粉置于MRS液体培养基中,于30-35℃的条件下培养15-20h,得到的菌体溶液,然后将菌体溶液接种至含胆固醇的液体培养基中,于30-35℃的条件下静止培养15-20h,然后离心后去上清液,用生理盐水洗细胞沉淀两次后再离心,取细胞沉淀悬浮于生理盐水中,得到嗜酸乳杆菌发酵剂;
(4)向禽肉糜中先加入黄原胶、谷氨酸钠、六偏酸钠、改性大豆磷脂、食用盐、姜粉、绿麻椒粉、桂皮粉、饮用水,乳化搅拌10-20min后加入蛋清鹅肝浆再混合搅拌3-5min,然后将嗜酸乳杆菌发酵剂接入到混合物料中,在温度28-32℃的条件下发酵25-30h;
(5)将发酵物料送入压力为200-250Mpa的高压罐中,在-20℃的温度下维持20-25min进行灭菌处理;
(6)将灭菌后的物料加入丸子成型机成型,然后通过油炸机在80-85℃的油中加温定型,然后将定型后的丸子进行真空包装,即得所述鹅肥肝禽肉丸子。
以上所述实施例仅仅是本发明的优选实施方式进行描述并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案作出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
Claims (2)
1.一种鹅肥肝禽肉丸子,其特征在于,由以下重量份的原料组成:鹅肥肝360-400、鸡蛋清25-30、禽肉520-560、黄原胶100-130、谷氨酸钠8-12、六偏酸钠4-6、改性大豆磷脂7-11、食用盐4-6、姜粉10-14、绿麻椒粉7-9、桂皮粉5-7、饮用水100-120、嗜酸乳杆菌适量。
2.根据权利要求1所述的一种鹅肥肝禽肉丸子的制备方法,其特征在于,包括以下步骤:
(1)将生产所需的鹅肥肝在生产前1-2h出冷藏库进入缓化间进行缓化解冻,当缓化程度接近到20%-30%时,将半冷冻的鹅肥肝切成丁;
(2)将鹅肥肝丁置于沸水中熟制40-60s,将熟制的鹅肥肝丁与鸡蛋清混合搅拌后磨浆,得到蛋清鹅肝浆,备用;将禽肉绞制成粒径为2-6mm的颗粒状,得禽肉糜,备用;
(3)将嗜酸乳杆菌的冻干粉置于MRS液体培养基中,于30-35℃的条件下培养15-20h,得到的菌体溶液,然后将菌体溶液接种至含胆固醇的液体培养基中,于30-35℃的条件下静止培养15-20h,然后离心后去上清液,用生理盐水洗细胞沉淀两次后再离心,取细胞沉淀悬浮于生理盐水中,得到嗜酸乳杆菌发酵剂;
(4)向禽肉糜中先加入黄原胶、谷氨酸钠、六偏酸钠、改性大豆磷脂、食用盐、姜粉、绿麻椒粉、桂皮粉、饮用水,乳化搅拌10-20min后加入蛋清鹅肝浆再混合搅拌3-5min,然后将嗜酸乳杆菌发酵剂接入到混合物料中,在温度28-32℃的条件下发酵25-30h;
(5)将发酵物料送入压力为200-250Mpa的高压罐中,在-20℃的温度下维持20-25min进行灭菌处理;
(6)将灭菌后的物料加入丸子成型机成型,然后通过油炸机在80-85℃的油中加温定型,然后将定型后的丸子进行真空包装,即得所述鹅肥肝禽肉丸子。
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