CN106578979A - 一种葛粉红茶羊肉卷 - Google Patents
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Abstract
本发明公开了一种葛粉红茶羊肉卷，由下列重量份的原料制成：羊肉95‑100、红薯15‑20、鸡皮3‑5、花生6‑8、葛粉10‑15、芝麻10‑15、番茄10‑15、红茶3‑5、牛蒡15‑20、大蒜5‑8、白酒、白砂糖、食盐、胃蛋白酶、果胶酶、水适量。茶叶经超微粉碎破壁后，茶多酚等有效成分充分暴露出来，提高人体对茶叶的营养吸收率。牛蒡经过发酵，抑制了腐败菌的繁殖，平衡加工羊肉的营养，提高风味。羊肉卷表面喷洒果茶可以改善羊肉卷的色泽、外观和风味。芝麻具有很强的吸水性，与水结合可牢牢地黏附在肉片上，烘烤时失水较少，添加于肉脯中，可改变肉脯干硬的质地，并能保持肉脯良好的外观和风味。腌制的目的是入味和使肉中盐溶性蛋白溶出。本发明产品口感细滑有嚼劲，含有丰富的蛋白质和粗纤维，本产品有利于改善人体新陈代谢，增强体质，且食用方便，老少皆宜，还能提高人体免疫力。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种葛粉红茶羊肉卷。
背景技术
《茶多酚在的综合利用》一文中提及茶多酚对肉类及其腌制品具有良好的保质抗损效果，对食品中耐热的芽胞菌等病原菌以及病毒具有显著的抑制和杀灭作用，并有消除臭味、腥味，防止氧化变色的作用。茶多酚可以阻断亚硝酸盐等多种致癌物质在体内合成，并具有直接杀伤癌细胞和提高机体免疫能力的功效。茶多酚能阻止和延缓不饱和脂肪酸的自动氧化分解，从而防止油脂的质变腐败，可以安全有效的提高加工羊肉的的贮藏时间。消费者食用加工羊肉后茶多酚进入人体后对人体脂肪代谢有着重要调节作用。茶多酚能极强的清除有害自由基，阻断脂质过氧化过程，提高人体内酶的活性，从而起到抗突变、抗癌症、抗衰老的功效。茶多酚对重金属具有较强的吸附作用，能与重金属形成络合物而产生沉淀，有利于减轻重金属对人体产生的毒害作用。传统肉加工脂肪和胆固醇的含量偏高，而矿物质、维生素和膳食纤维却明显缺乏。牛蒡含有丰富的胡萝卜素、蛋白质、纤维素、铁、钙以及人体所需的多种维生素及氨基酸，是一种营养价值极高的根茎类植物。牛蒡不但含有人体所需要的多种营养成分，而且具有极高的保健功能。经常食用牛蒡根可促进血液循环、清除肠胃垃圾、防止人体过早衰老、润泽肌肤、防止中风和高血压、清肠排毒、降低胆固醇和血糖等。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种葛粉红茶羊肉卷。
本发明是通过以下技术方案实现的：
一种葛粉红茶羊肉卷，由下列重量份的原料制成：羊肉95-100、红薯15-20、鸡皮3-5、花生6-8、葛粉10-15、芝麻10-15、番茄10-15、红茶3-5、牛蒡15-20、大蒜5-8、白酒、白砂糖、食盐、胃蛋白酶、果胶酶、水适量。
根据权利要求书1所述葛粉红茶羊肉卷，制备方法的具体步骤如下：
(1)将番茄打浆后加入果胶酶在45-50℃的条件下酶解50分钟，再在90-95℃下灭酶2分钟，冷却至室温后于离心机中离心15分钟，分离果渣与上清液；
(2)将红茶超微粉碎后加入适量水中在85-95℃条件下浸提15-20分钟，除去茶渣，再与步骤1的上清液混合后放入均质机中进行均质处理，匀质果茶；
(3)将大蒜加工成糊状，将蒜糊放入烘箱，以温火烘干，再把蒜粉放入30-40℃白酒内密封浸泡5-6小时，加入白砂糖、食盐混合均匀，制成调味料；
(4)将羊肉洗净切碎，与步骤3的调味料混合均匀，腌制3-4天，再将牛蒡洗净去皮，煮熟后打成浆液，再将上述腌制羊肉搅成肉糜与浆液混合，接入干酪乳杆菌，35-40℃条件下发酵10-12小时，得发酵肉糜料；
(5)将花生煮熟后进行膨化处理，与鸡皮一起制成粉末，再与葛粉混合文火炒香，再将红薯与上述炒香物料混合均匀，放入烤箱中烤熟，得混合物料；
(6)将芝麻研磨成粉后与步骤1的果渣、步骤2的茶渣、步骤4的发酵肉糜料、步骤5的混合物料以及其他剩余成分混合后按照一个方向搅拌，再进行摊筛压片，厚度控制在5-6mm，把压好的样品放入冷冻室中冷冻腌制1小时，再将冷冻好的样品平铺在刷过油的托盘上，并然后放入电热鼓风干燥箱中烘烤先用85-90℃烘烤30-25分钟，翻面后120-125℃烘烤5-7分钟，然后趁热喷洒步骤2的果茶，真空包装，即可。
本发明的优点是：茶叶经超微粉碎破壁后，茶粉的表面积大大增加，其中的茶多酚等有效成分充分暴露出来，能够增进机体吸收，进而提高人体对茶叶的营养吸收率。混合液放入均质机中进行均质处理可以使各种营养成分均匀化。制成肉糜腌制剂的渗透就越迅速、充分，盐溶性蛋白质的溶出量就越多。同时肌纤维蛋白质也越容易充分延伸为纤维状，形成蛋白质的高黏度网状结构，其他成分充填于其中而使产品具有韧性和弹性。牛蒡经过微生物发酵，降低了产品的水分含量，抑制了腐败菌的繁殖，可以平衡加工羊肉的营养，使保存时间延长，并使加工羊肉具有良好的风味。但是会影响物料间的粘合力、产品的口感、色泽和香味等。羊肉卷表面喷洒果茶可以改善羊肉卷的色泽、外观和风味。芝麻具有很强的吸水性和吸油性，与水结合可牢牢地黏附在肉片上，烘烤时失水较少，添加于肉脯中，可改变肉脯干硬的质地，并能保持肉脯良好的外观和风味。腌制的目的是入味和使肉中盐溶性蛋白溶出，有助于抹片摊筛时肉片间相连。烘烤的目的主要是促进发色和脱水熟化。本发明产品口感细滑有嚼劲，含有丰富的蛋白质和粗纤维，本产品有利于改善人体新陈代谢，增强体质，且食用方便，老少皆宜，还能提高人体免疫力。
具体实施方式
一种葛粉红茶羊肉卷，由下列重量份的原料制成：羊肉95、红薯18、鸡皮4、花生7、葛粉12、芝麻12、番茄12、红茶4、牛蒡12、大蒜6、白酒、白砂糖、食盐、胃蛋白酶、果胶酶、水适量。
根据权利要求书1所述葛粉红茶羊肉卷，制备方法的具体步骤如下：
(1)将番茄打浆后加入果胶酶在45℃的条件下酶解50分钟，再在90℃下灭酶2分钟，冷却至室温后于离心机中离心15分钟，分离果渣与上清液；
(2)将红茶超微粉碎后加入适量水中在85℃条件下浸提15分钟，除去茶渣，再与步骤1的上清液混合后放入均质机中进行均质处理，匀质果茶；
(3)将大蒜加工成糊状，将蒜糊放入烘箱，以温火烘干，再把蒜粉放入30℃白酒内密封浸泡5小时，加入白砂糖、食盐混合均匀，制成调味料；
(4)将羊肉洗净切碎，与步骤3的调味料混合均匀，腌制3天，再将牛蒡洗净去皮，煮熟后打成浆液，再将上述腌制羊肉搅成肉糜与浆液混合，接入干酪乳杆菌，35℃条件下发酵10小时，得发酵肉糜料；
(5)将花生煮熟后进行膨化处理，与鸡皮一起制成粉末，再与葛粉混合文火炒香，再将红薯与上述炒香物料混合均匀，放入烤箱中烤熟，得混合物料；
(6)将芝麻研磨成粉后与步骤1的果渣、步骤2的茶渣、步骤4的发酵肉糜料、步骤5的混合物料以及其他剩余成分混合后按照一个方向搅拌，再进行摊筛压片，厚度控制在5mm，把压好的样品放入冷冻室中冷冻腌制1小时，再将冷冻好的样品平铺在刷过油的托盘上，并然后放入电热鼓风干燥箱中烘烤先用85℃烘烤30分钟，翻面后120℃烘烤5分钟，然后趁热喷洒步骤2的果茶，真空包装，即可。
Claims (2)
1.一种葛粉红茶羊肉卷，其特征在于，由下列重量份的原料制成：羊肉95-100、红薯15-20、鸡皮3-5、花生6-8、葛粉10-15、芝麻10-15、番茄10-15、红茶3-5、牛蒡15-20、大蒜5-8、白酒、白砂糖、食盐、胃蛋白酶、果胶酶、水适量。
2.根据权利要求书1所述葛粉红茶羊肉卷，其特征在于，制备方法的具体步骤如下：
(1)将番茄打浆后加入果胶酶在45-50℃的条件下酶解50分钟，再在90-95℃下灭酶2分钟，冷却至室温后于离心机中离心15分钟，分离果渣与上清液；
(2)将红茶超微粉碎后加入适量水中在85-95℃条件下浸提15-20分钟，除去茶渣，再与步骤1的上清液混合后放入均质机中进行均质处理，匀质果茶；
(3)将大蒜加工成糊状，将蒜糊放入烘箱，以温火烘干，再把蒜粉放入30-40℃白酒内密封浸泡5-6小时，加入白砂糖、食盐混合均匀，制成调味料；
(4)将羊肉洗净切碎，与步骤3的调味料混合均匀，腌制3-4天，再将牛蒡洗净去皮，煮熟后打成浆液，再将上述腌制羊肉搅成肉糜与浆液混合，接入干酪乳杆菌，35-40℃条件下发酵10-12小时，得发酵肉糜料；
(5)将花生煮熟后进行膨化处理，与鸡皮一起制成粉末，再与葛粉混合文火炒香，再将红薯与上述炒香物料混合均匀，放入烤箱中烤熟，得混合物料；
(6)将芝麻研磨成粉后与步骤1的果渣、步骤2的茶渣、步骤4的发酵肉糜料、步骤5的混合物料以及其他剩余成分混合后按照一个方向搅拌，再进行摊筛压片，厚度控制在5-6mm，把压好的样品放入冷冻室中冷冻腌制1小时，再将冷冻好的样品平铺在刷过油的托盘上，并然后放入电热鼓风干燥箱中烘烤先用85-90℃烘烤30-25分钟，翻面后120-125℃烘烤5-7分钟，然后趁热喷洒步骤2的果茶，真空包装，即可。
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