CN107874150A - 一种营养型复合肉纸的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- Life Sciences & Earth Sciences (AREA)
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Abstract
本发明涉及食品加工技术领域,具体公开了一种营养型复合肉纸的制备方法,具体步骤如下:紫背菜选择、处理,制成紫背菜浆;新鲜肉选择、处理,绞碎;挑选坚果,制作坚果粉;选择调味辅料;将紫背菜浆、碎肉、坚果粉和调味辅料混合搅拌制成肉糜;将肉糜灌入肠衣后压制成形进行冷冻后去除肠衣;切片后低温干燥,得到含15‑25%水分的复合肉纸;将复合肉纸进行烘烤;真空包装保存。本发明所制得的产品酥脆咸香,外观规整、厚薄均匀,含有丰富的蛋白质、纤维素、维生素、矿物质,其味鲜、美、香、甜、酸、脆老少皆宜,采用非油炸式制作,却酥脆爽口,脂肪含量低,携带方便,可及时补充蛋白,保持人体健康,保证精力充沛。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种营养型复合肉纸的制备方法。
背景技术
猪肉是日常生活的主要副食品,富含蛋白质,具有补虚强身,滋阴润燥、丰肌泽肤的作用。随着社会的进步和生活水平的提高,生活节奏越来越快,对肉制品的便捷性也要求越来越高。人们已经不满足于熟炒、蒸煮、等烹饪方式摄入肉制品,补充蛋白,而是迫切希望需求风味独特、老少皆宜、便于携带和食用的休闲中高档肉制品,以一种全新的方式补充营养。传统的肉干、肉脯等高端肉制品虽然接受度很高,但其制备过程原料要求高、质地硬、成本高、生产周期长,价格较为昂贵。
紫背菜(Gynura bicolor DC)别名血皮菜、观音菜、红风菜、紫背天葵等,是一种食用兼药用的保健蔬菜,嫰叶茎可凉拌或炒食,同时富含粗蛋白、可食性纤维、脂肪、氨基酸、生物碱、黄酮类物质、挥发油和矿物质。紫背菜中的黄酮类物质和花青素类,能有效的清除自由基,可保护人体组织免受自由基的氧化损伤,并能有效改善人体微循环。除此之外,还具有具有免疫调节、抗病毒、延缓衰老、抗肿瘤、抗辐射等生物活性。紫背菜营养全面且兼具保健功能,集“鲜、绿、野”和“营养”、“药用”、“味美”于一身,是重要的绿色保健食品资源。
坚果,是植物的精华部分,一般都营养丰富,含蛋白质、油脂、矿物质、维生素较高,对人体生长发育、增强体质、预防疾病有极好的功效。坚果还含有维生素(维生素B、E等)、微量元素(磷、钙、锌、铁)、膳食纤维,单、多不饱和脂肪酸,包括亚麻酸、亚油酸等人体的必需脂肪酸等等。坚果的营养价值,众所周知,有助于改善血糖和胰岛素的平衡,调节血脂和载脂蛋白的水平,清除自由基,补脑益智、提高视力等。
目前市场上的传统肉纸基本采用腌制肉块或者肉糜压制烘烤加工而成,产品风味单一。而蔬菜纸比如常见的海苔、紫菜等,富含膳食纤维、多种维生素及矿物质,营养价值高,适合人们快节奏的生活步伐,绿色可食性迎合了人们追求健康的心态,但目前蔬菜纸存在抗拉张力不够的问题,易碎,不便携带等缺点。基于猪肉的风味、紫背菜的生物活性、坚果的营养丰富,开发一种新型的营养复合猪肉纸。
专利申请号为CN201410133149.7的发明专利中提供了一种健脾补气抗癌的猪肉卷及其制备方法,将小猪肉和大猪肉搭配添加人参白术元参、枸杞、黄芪、茯苓等制得猪肉糜,然后将肉糜握制在铜管上呈圆柱形,送进烤炉烤熟;熟后将铜管拔出,即为健脾补气抗癌的猪肉卷,此种方法虽然操作简单,但是添加料种类太多,比例控制不当易改变猪肉卷原有的风味,因添加的都为中草药,不被所有人接受;公开号为CN101904512A的发明专利公开了一种猪肉纸的加工工艺,将经挑选检验合格的新鲜猪后腿肉,绞碎后,然后加入辅料拌匀腌制成猪肉馅,装模,冷冻,用自动切片机切成厚度为0.2~1.5mm的薄片,制成猪肉纸;放入烤炉烘干,烤箱焙烤熟化后包装,此方法采用新鲜猪后腿肉为原料,成本较高,不适于大规模生产,且肉纸在烘干之后容易变形,口感不好;公开号为CN106962840A的发明专利中提供一种蔬菜纸的制造方法,该方法以纳米淀粉作为蔬菜粘结剂,利用白菜、芹菜、菠菜为原料,经清洗、切分、烫漂、护色、打浆、均质、脱气、调味、成型、干燥等工艺制得一种蔬菜纸,此种方法操作复杂,工艺流程繁多,且营养单一,同时也不能进行大规模生产。
发明内容
本发明所要解决的技术问题是针对现有技术的不足,提供一种营养型复合肉纸的制备方法,结合了肉纸和蔬菜纸的优点,同时有添加少量坚果,达到营养丰富、均衡,添加紫背菜具有多种生物活性,采用西式灌肠工艺将复合肉糜制品灌入肠衣,减少操作步骤,提高制备效率,可实现机械化生产,达到工业化生产。
为解决上述技术问题,本发明提供了一种营养型复合肉纸的制备方法,具体步骤如下:
S1、选择紫背菜,去除杂叶以及虫蛀的叶和茎;清洗干净后,晾干、切块;将紫背菜进行热烫后捞出、沥干,加入到2.0-3.5%的NaHCO3溶液中浸泡3-5min,然后将紫背菜进行打浆,备用;
S2、挑选检验合格的新鲜肉,剔除筋膜和油脂,控制肪含量≤3%,将其洗干净后,绞碎备用;
S3、挑选坚果并进行处理,将核桃、杏仁、开心果进行干烤,烤至八成熟时,再加入芝麻一起炒干烤熟,放凉后和莲子一同打碎成粉末,得到坚果粉备用;
S4、选择调味辅料,调味辅料为动植物油、碳酸氢钠、食盐、白砂糖、料酒、酱油、味精、香辛料和蒜粉均匀混合;
S5、将绞碎后的肉和紫背菜浆放入搅碎设备,加入冰水,再加入坚果粉、果胶粉、淀粉和调味辅料,搅拌10~60min,直到搅打成均匀、粘稠、细腻的肉糜,将搅拌好的肉糜放置冰箱中于4℃的条件下,冷藏腌制6h-12h;
S6、将腌制好的肉糜馅料灌入肠衣中,压实后通过模具压制成型,置于-80℃的温度下进行冷冻,待肉糜肠***后,再放入-20℃的温度中放置48h,冷冻结束后,取出放入4℃的温度中解冻,待肉糜肠温度升高至-5℃时,去除肠衣;
S7、将去除肠衣后的肉糜肠经切片机切成薄片,厚度为0.1-1mm,再将薄片放入盘中,在冷冻干燥机中进行低温干燥12h-24h,得到含15-25%水分的复合肉纸;
S8、将含有15-25%水分的复合肉纸置于烘箱中,在40℃-80℃温度下烤10–60min,后升温至150-200℃烘烤40-300s,翻面后再在40℃-80℃温度下烤10–60mi n,后升温至150-200℃烘烤40-300s;烘烤后对薄片进行风冷至常温,得到含水量为1~5%的薄脆复合肉纸;
S9、真空包装后保存。
进一步地,S1中所述热烫时间为2min,紫背菜打浆时采用螺旋式榨汁机。
进一步地,S2中肉为畜类或禽类肉中的一种或几种。
进一步地,S3中所述坚果粉过滤时采用100目筛网。
优选地,S5中碎肉和紫背菜浆的总量为200g,其中碎肉和紫背菜浆的投放比例为1:1-5或1-5:1。
具体地,S5中200g碎肉和紫背菜浆中,坚果粉添加量为2.5-5%,果胶粉添加量为0.15-0.25%,淀粉添加量为2.5-10%;调味辅料的添加量为:动植物油1.5-3%,碳酸氢钠0.05-0.1%,食盐添0.5-3%,白砂糖0.5-0.8%,料酒1-4%,酱油0.4-1.5%,味精0.3-0.5%,香辛料0.3-1%,蒜粉0.2-0.5%。
进一步地,S5所述搅碎设备为螺旋式榨汁机,运行方式为中正转2min、反转2min。
进一步地,S7中盘为不锈钢盘,盘内喷涂有蔗糖酯溶液,用于防止所述复合肉纸粘连。
进一步地,S9中所述真空包装时需放入干燥剂。
本发明的有益效果是:本发明制备方法可将市场的碎肉等肉糜合理应用,不仅仅局限于猪肉,还可适用于其他家畜、家禽肉等,同时为蔬菜的深加工提供了新的技术,防止碎肉、蔬菜腐败浪费,增加经济价值,利用灌肠衣的方法可进行工业化生产,大大提高生产效率;所制得的产品酥脆咸香,外观规整、厚薄均匀,含有丰富的蛋白质、纤维素、维生素和矿物质,其味鲜、美、香、甜、酸、脆老少皆宜;采用非油炸的制作方式,口感却超酥脆爽口,而且脂肪含量低,携带方便,是出差旅游、野营生活居家必备之佳品,可及时补充蛋白,保持人体健康,保证精力充沛。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动的前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明的一个实施例中,公开了一种营养型复合肉纸的制备方法,具体步骤如下:
选择新鲜嫩绿的紫背菜,去除杂叶以及虫蛀的叶和茎;清洗干净后,晾干、切块;将紫背菜进行热烫2mi n后捞出、沥干,加入到2.0-3.5%的NaHCO3溶液中浸泡3-5mi n,保持其色泽,然后将紫背菜放入螺旋式榨汁机中进行打浆,得到紫背菜浆备用;
挑选检验合格的新鲜猪肉、牛肉或鸡肉等畜类或禽类肉,剔除筋膜和油脂,控制肪含量≤3%,将其洗干净后,采用绞肉机绞碎备用;
挑选坚果并进行处理,将核桃、杏仁、开心果进行干烤,烤至八成熟时,再加入芝麻一起炒干烤熟,放凉后和莲子一同打碎成粉末,得到坚果粉备用,所述莲子数量为5颗左右,所述坚果粉用100目筛网进行过滤,去除残渣,确保坚果粉为最细腻的坚果粉;
选择调味辅料,调味辅料为动植物油、碳酸氢钠、食盐、白砂糖、料酒、酱油、味精、香辛料和蒜粉均匀混合;
在本发明的优选方式中碎肉和紫背菜浆的总量为200g,其中碎肉和紫背菜浆的投放比例为1:1-5或1-5:1,200g碎肉和紫背菜浆中,坚果粉添加量为2.5-5%,果胶粉添加量为0.15-0.25%,淀粉添加量为2.5-10%;调味辅料的添加量为:动植物油1.5-3%,碳酸氢钠0.05-0.1%,食盐添0.5-3%,白砂糖0.5-0.8%,料酒1-4%,酱油0.4-1.5%,味精0.3-0.5%,香辛料0.3-1%,蒜粉0.2-0.5%。
具体实施例1
取100g绞碎后的肉放入含紫背菜100g的螺旋式榨汁机,可加少量冰水,加入5g的坚果粉、0.5g果胶粉和5g淀粉,再根据需求添加适量的调味辅料,按照正转2min、反转2min的运行方式搅拌30min,直到搅打至肉糜呈均匀、粘稠、细腻的状态,将搅拌好的肉料放置冰箱中于4℃的条件下,腌制6h;将腌制好的肉糜馅料灌入肠衣中,压实,并通过模具压成所需要的形状,放置-80℃的冰箱进行急速冷冻,使肉糜的中心温度迅速下降,***后取出放入-20℃的冰箱放置48h,冷冻结束后,取出放入4℃的冰箱中缓慢解冻,待肉肠温度升高至-5℃时,小心去除肠衣;将去除肠衣的肉糜肠经切片机切成薄片,厚度为0.1-1mm,再将薄片放入不锈钢盘中,可少量喷涂蔗糖酯溶液在不锈钢盘中,防止产品粘连在不锈钢盘上,在冷冻干燥机中进行低温干燥12h;待复合肉纸表面的水分干燥至20%左右,置于烘箱中低温50℃下烤30min,后升温至180℃烘烤120s,翻面后烘烤同样时间,高温烘烤后立即对薄片进行风吹快速冷却至常温,得到含水量为1~5%的薄脆复合肉纸,所得肉纸在1~3min内口味酥脆,需立即利用真空封口机进行包装,包装时内放干燥剂后封口,干燥保存。
具体实施例2
取150g绞碎后的肉放入含紫背菜50g的螺旋式榨汁机,可加少量冰水,加入5g的坚果粉、0.4g果胶粉和10g淀粉,再根据需求添加适量的调味辅料,按照正转2min、反转2min的运行方式搅拌45min,直到搅打至肉糜呈均匀、粘稠、细腻的状态;将搅拌好的肉料放置冰箱中于4℃的条件下,腌制12h;将腌制好的肉糜馅料灌入肠衣中,压实,并通过模具压成所需要的形状,放置-80℃的冰箱进行急速冷冻,使肉糜的中心温度迅速下降,***后取出放入-20℃的冰箱放置48h,冷冻结束后,取出放入4℃的冰箱中缓慢解冻,待肉肠温度升高至-5℃时,小心去除肠衣;将去除肠衣的肉糜肠经切片机切成薄片,厚度为0.1-1mm,再将薄片放入不锈钢盘中,可少量喷涂蔗糖酯溶液在不锈钢盘中,防止产品粘连在不锈钢盘上,在冷冻干燥机中进行低温干燥12h;待复合肉纸表面的水分干燥至20%左右,置于烘箱中低温60℃下烤20min,后升温至150℃烘烤150s,翻面后烘烤同样时间,高温烘烤后立即对薄片进行风吹快速冷却至常温,得到含水量为1~5%的薄脆复肉纸,所得肉纸在1~3min内口味酥脆,需立即利用真空封口机进行包装,包装时内放干燥剂后封口,干燥保存。
具体实施例3
取50g绞碎后的肉放入含紫背菜150g的螺旋式榨汁机,可加少量冰水,加入5g的坚果粉、0.5g果胶粉和5g淀粉,再根据需求添加适量的调味辅料,按照正转2min、反转2min的运行方式搅拌45min,直到搅打至肉糜呈均匀、粘稠、细腻的状态,将搅拌好的肉料放置冰箱中于4℃的条件下,腌制8h;将腌制好的肉糜馅料灌入肠衣中,压实,并通过模具压成所需要的形状,放置-80℃的冰箱进行急速冷冻,使肉糜的中心温度迅速下降,***后,取出放入-20℃的冰箱放置48h,冷冻结束后,取出放入4℃的冰箱中,缓慢解冻,待肉肠温度升高至-5℃时,小心去除肠衣;将去除肠衣的肉糜肠经切片机切成薄片,厚度为0.1-1mm,再将薄片放入不锈钢盘中,可少量喷涂蔗糖酯溶液在不锈钢盘中,防止产品粘连在不锈钢盘上,在冷冻干燥机中进行低温干燥12h;待复合肉纸表面的水分干燥至20%左右,置于烘箱中低温40℃下烤30min,后升温至120℃烘烤180s,翻面后烘烤同样时间,高温烘烤后立即对薄片进行风吹快速冷却至常温,得到含水量为1~5%的薄脆复肉纸,所得肉纸在1~3min内口味酥脆,需立即利用真空封口机进行包装,包装时内放干燥剂后封口,干燥保存。
本发明的有益效果是:本发明制备方法可将市场的碎肉等肉糜合理应用,不仅仅局限于猪肉,还可适用于其他家畜、家禽肉等,同时为蔬菜的深加工提供了新的技术,防止碎肉、蔬菜腐败浪费,增加经济价值,利用灌肠衣的方法可进行工业化生产,大大提高生产效率;所制得的产品酥脆咸香,外观规整、厚薄均匀,含有丰富的蛋白质、纤维素、维生素和矿物质,其味鲜、美、香、甜、酸、脆老少皆宜;采用非油炸的制作方式,口感却超酥脆爽口,而且脂肪含量低,携带方便,是出差旅游、野营生活居家必备之佳品,可及时补充蛋白,保持人体健康,保证精力充沛。
以上所述是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也视为本发明的保护范围。
Claims (9)
1.一种营养型复合肉纸的制备方法,其特征在于,具体步骤如下:
S1、选择紫背菜,去除杂叶以及虫蛀的叶和茎;清洗干净后,晾干、切块;将紫背菜进行热烫后捞出、沥干,加入到2.0-3.5%的NaHCO3溶液中浸泡3-5min,然后将紫背菜进行打浆,备用;
S2、挑选检验合格的新鲜肉,剔除筋膜和油脂,控制肪含量≤3%,将其洗干净后,绞碎备用;
S3、挑选坚果并进行处理,将核桃、杏仁、开心果进行干烤,烤至八成熟时,再加入芝麻一起炒干烤熟,放凉后和莲子一同打碎成粉末,过滤得到坚果粉备用;
S4、选择调味辅料,调味辅料为动植物油、碳酸氢钠、食盐、白砂糖、料酒、酱油、味精、香辛料和蒜粉均匀混合;
S5、将绞碎后的碎肉和紫背菜浆放入搅碎设备,加入冰水,再加入坚果粉、果胶粉、淀粉和调味辅料,搅拌10~60min,直到搅打成均匀、粘稠、细腻的肉糜,将搅拌好的肉糜放置冰箱中于4℃的条件下,冷藏腌制6h-12h;
S6、将腌制好的肉糜馅料灌入肠衣中,压实后通过模具压制成形,置于-80℃的温度下进行冷冻,待肉糜肠***后,再放入-20℃的温度中放置48h,冷冻结束后,取出放入4℃的温度中解冻,待肉糜肠温度升高至-5℃时,去除肠衣;
S7、将去除肠衣后的肉糜肠经切片机切成薄片,厚度为0.1-1mm,再将薄片放入盘中,在冷冻干燥机中进行低温干燥12h-24h,得到含15-25%水分的复合肉纸;
S8、将含有15-25%水分的复合肉纸置于烘箱中,在40℃-80℃温度下烤10–60min,后升温至150-200℃烘烤40-300s,翻面后再在40℃-80℃温度下烤10–60min,后升温至150-200℃烘烤40-300s;烘烤后对薄片进行风冷至常温,得到含水量为1~5%的复合肉纸;
S9、真空包装后保存。
2.根据权利要求1所述的一种营养型复合肉纸的制备方法,其特征在于,S1中所述热烫时间为2min,紫背菜打浆时采用螺旋式榨汁机。
3.根据权利要求1所述的一种营养型复合肉纸的制备方法,其特征在于,S2中肉为畜类或禽类肉中的一种或几种。
4.根据权利要求1所述的一种营养型复合肉纸的制备方法,其特征在于,S3中所述坚果粉过滤时采用100目筛网。
5.根据权利要求1所述的一种营养型复合肉纸的制备方法,其特征在于,S5中碎肉和紫背菜浆的总量为200g,其中碎肉和紫背菜浆的投放比例为1:1-5或1-5:1。
6.根据权利要求5所述的一种营养型复合肉纸的制备方法,其特征在于,S5中200g碎肉和紫背菜浆中,坚果粉添加量为2.5-5%,果胶粉添加量为0.15-0.25%,淀粉添加量为2.5-10%;调味辅料的添加量为:动植物油1.5-3%,碳酸氢钠0.05-0.1%,食盐添0.5-3%,白砂糖0.5-0.8%,料酒1-4%,酱油0.4-1.5%,味精0.3-0.5%,香辛料0.3-1%,蒜粉0.2-0.5%。
7.根据权利要求6所述的一种营养型复合肉纸的制备方法,其特征在于,S5所述搅碎设备为螺旋式榨汁机,运行方式为正转2min、反转2min。
8.根据权利要求1所述的一种营养型复合肉纸的制备方法,其特征在于,S7中盘为不锈钢盘,所述不锈钢盘内喷涂有蔗糖酯溶液,用于防止所述复合肉纸粘连。
9.根据权利要求1所述的一种营养型复合肉纸的制备方法,其特征在于,S9中所述真空包装时需放入干燥剂。
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