CN107997091A - 一种以火腿为主要原料的高汤的制备工艺 - Google Patents
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Abstract
本发明涉及高汤制备工艺技术领域,公开了一种以火腿为主要原料的高汤的制备工艺,包括如下步骤,将火腿骨、火腿肉、土鸡肉经破骨机破碎,将火腿骨、火腿肉和土鸡加入蒸煮罐蒸煮;在经蒸煮的骨汤中加入生物酶进行酶解;将酶解液升温灭酶,灭酶后过滤酶解液;进行美拉德反应;反应结束后加入增稠剂、增鲜剂、食盐、野生菌粉、食用香精香料,对香味、鲜度、咸味、粘稠度等进行调配并加入抗氧化剂;冷却、过磨、包装。本发明示例的以火腿为主要原料的高汤的制备工艺,不仅能够降低火腿高汤中的杂酸和苦味肽,以达到连续有效控制释放多肽、寡肽和氨基酸,保证原材料中各种物质的营养成分不受破坏,而且能够保证火腿高汤的纯厚风味。
Description
技术领域
本发明涉及高汤配方技术领域,特别涉及一种以火腿为主要原料的高汤的制备工艺。
背景技术
传统高汤一般是将老母鸡、鸡骨、猪骨、冰糖、白胡椒粒、桂圆肉、生姜等作为主要材料熬制成的清汤,其味道鲜美,是菜肴烹调的一种调料或原料,做菜时凡是加水的地方如果换作高汤,菜肴必定更加美味鲜香。但是,传统高汤的原材料比较单一,且主要以鸡肉为主,缺乏多样性。
传统高汤的制作一般是将老母鸡洗净、尤其是去除黏于骨架上的内脏,用热开水煮五分钟过滤捞起;然后将水煮滚加老母鸡、火腿等慢火烧、去杂质白沫、盖上锅盖煮一个半钟;加入所有调料材料,再煮30分钟,并根据需要加水;再煮10分钟,过滤后完成高汤的制作。然而,如果按照传统的生产工艺,蒸煮过程中的高温不仅会造成火腿高汤中添加的酶类失活,同时还将破坏部分材料的营养成分,进而影响火腿高汤的风味。
发明内容
针对上述问题,本发明的目的在于克服传统高汤制备工艺的不足,提供一种以火腿为主要原料的高汤的制备工艺。
为了实现发明目的,本发明采用如下技术方案:
一种以火腿为主要原料的高汤的制备工艺,包括以下步骤:
S1,原料处理:
S11,选择检验合格的火腿骨、火腿肉、土鸡肉备用;
S12,将上述火腿骨、火腿肉、土鸡肉经破骨机破碎,再将碎骨磨细碎成骨泥;
S13,将香辛料研磨成粉末;
S2,蒸煮:将火腿骨、火腿肉和土鸡加入蒸煮罐蒸煮;
S3,酶解:在经蒸煮的骨汤中加入生物酶进行酶解,;
S4,灭酶:将酶解液升温灭酶,灭酶后过滤酶解液;
S5,美拉德反应:加入氨基酸、葡萄糖、香辛料、酵母膏、植物水解蛋白,进行美拉德反应;
S6,增稠、调配:反应结束后加入增稠剂、增鲜剂、食盐、野生菌粉、食用香精香料,对香味、鲜度、咸味、粘稠度等进行调配并加入抗氧化剂;
S7,冷却、过磨、包装:物料冷却至所需温度后经胶体磨均质,再用灌装机进行包装。
进一步地,步骤S11中,火腿肉包括火腿瘦肉和火腿肥肉。
进一步地,步骤S13中,香辛料包括八角、丁香、白芷和黑胡椒。
进一步地,步骤S2中,严格按标准控制好温度、时间、压力,温度85-95℃,时间为40-60分钟,压力为0.25MPa-0.35MPa。
进一步地,步骤S3,控制好温度、时间,温度为50-55℃,时间为180-249分钟。
进一步地,步骤S3中的生物酶包括中性蛋白酶和谷胱酰胺酶。
进一步地,步骤S4中灭酶温度为90-95℃,时间为15-20分钟
进一步地,步骤S5中,美拉德反应的温度为100-115℃,时间为30-40分钟。
本发明的有益效果是:
本发明示例的以火腿为主要原料的高汤的制备工艺,在传统高汤的配方基础上,采用火腿骨、火腿肉、火腿肥肉等食材,添加蛋白酶,风味酶,氨基酸,植物水解蛋白等材料,不仅大大丰富了原材料,而且提高了高汤的营养价值且改善了其风味,不仅能够降低火腿高汤中的杂酸和苦味肽,以达到连续有效控制释放多肽、寡肽和氨基酸,保证原材料中各种物质的营养成分不受破坏,而且能够保证火腿高汤的纯厚风味。
具体实施方式
为了更好的了解本发明的技术方案,下面结合具体实施例对本发明作进一步说明。
实施例1
一种以火腿为主要原料的高汤的制备工艺,包括以下步骤:
S1,原料处理:
S11,选择检验合格的火腿骨、火腿肉、土鸡肉备用;
S12,将上述火腿骨、火腿肉、土鸡肉经破骨机破碎,再将碎骨磨细碎成骨泥;
S13,将香辛料研磨成粉末;
S2,蒸煮:将火腿骨、火腿肉和土鸡加入蒸煮罐蒸煮,温度85-95℃,时间为40-60分钟,压力为0.25MPa-0.35MPa;
S3,酶解:在经蒸煮的骨汤中加入中性蛋白酶和谷胱酰胺酶进行酶解,温度为50-55℃,时间为180-249分钟;
S4,灭酶:将酶解液升温灭酶,灭酶后过滤酶解液,温度为90-95℃,时间为15-20分钟;
S5,美拉德反应:加入氨基酸、葡萄糖、香辛料、酵母膏、植物水解蛋白,进行美拉德反应,温度为100-115℃,时间为30-40分钟;
S6,增稠、调配:反应结束后加入增稠剂、增鲜剂、食盐、野生菌粉、食用香精香料,对香味、鲜度、咸味、粘稠度等进行调配并加入抗氧化剂;
S7,冷却、过磨、包装:物料冷却至所需温度后经胶体磨均质,再用灌装机进行包装。
实施例2
一种以火腿为主要原料的高汤的制备工艺,包括以下步骤:
S1,原料处理:
S11,选择检验合格的火腿骨、火腿瘦肉、火腿肥肉、土鸡肉备用;
S12,将上述火腿骨、火腿瘦肉、火腿肥肉、土鸡肉经破骨机破碎,再将碎骨磨细碎成骨泥;
S13,将八角、丁香、白芷和黑胡椒研磨成粉末;
S2,蒸煮:将火腿骨、火腿肉和土鸡加入蒸煮罐蒸煮,严格按标准控制好温度、时间、压力,温度85-95℃,时间为40-60分钟,压力为0.25MPa-0.35MPa;
S3,酶解:在经蒸煮的骨汤中加入中性蛋白酶和谷胱酰胺酶进行酶解,控制好温度、时间,温度为50-55℃,时间为180-249分钟;
S4,灭酶:将酶解液升温灭酶,灭酶温度为,灭酶后过滤酶解液,温度为90-95℃,时间为15-20分钟;
S5,美拉德反应:加入氨基酸、葡萄糖、香辛料、酵母膏、植物水解蛋白,进行美拉德反应,美拉德反应的温度为100-115℃,时间为30-40分钟;
S6,增稠、调配:反应结束后加入增稠剂、增鲜剂、食盐、野生菌粉、食用香精香料,对香味、鲜度、咸味、粘稠度等进行调配并加入抗氧化剂;
S7,冷却、过磨、包装:物料冷却至所需温度后经胶体磨均质,再用灌装机进行包装。
上述以火腿为主要原料的高汤的制备工艺的制作工艺:将火腿骨、火腿精肉、火腿肥肉和土鸡肉进行预处理,然后依次进行高温高压蒸煮,再添加添加剂和调味剂制成以火腿为主要原料的高汤的制备工艺。
以上描述仅为本申请的较佳实施例以及对所运用技术原理的说明。本领域技术人员应当理解,本申请中所涉及的发明范围,并不限于上述技术特征的特定组合而成的技术方案,同时也应涵盖在不脱离所述发明构思的情况下,由上述技术特征或其等同特征进行任意组合而形成的其它技术方案。例如上述特征与本申请中公开的(但不限于)具有类似功能的技术特征进行互相替换而形成的技术方案。
Claims (8)
1.一种以火腿为主要原料的高汤的制备工艺,其特征在于,包括以下步骤:
S1,原料处理:
S11,选择检验合格的火腿骨、火腿肉、土鸡肉备用;
S12,将上述火腿骨、火腿肉、土鸡肉经破骨机破碎,再将碎骨磨细碎成骨泥;
S13,将香辛料研磨成粉末;
S2,蒸煮:将火腿骨、火腿肉和土鸡加入蒸煮罐蒸煮;
S3,酶解:在经蒸煮的骨汤中加入生物酶进行酶解;
S4,灭酶:将酶解液升温灭酶,灭酶后过滤酶解液;
S5,美拉德反应:加入氨基酸、葡萄糖、香辛料、酵母膏、植物水解蛋白,进行美拉德反应;
S6,增稠、调配:反应结束后加入增稠剂、增鲜剂、食盐、野生菌粉、食用香精香料,对香味、鲜度、咸味、粘稠度等进行调配并加入抗氧化剂;
S7,冷却、过磨、包装:物料冷却至所需温度后经胶体磨均质,再用灌装机进行包装。
2.根据权利要求1所述的以火腿为主要原料的高汤的制备工艺,其特征在于,步骤S11中,火腿肉包括火腿瘦肉和火腿肥肉。
3.根据权利要求1所述的以火腿为主要原料的高汤的制备工艺,其特征在于,步骤S13中,香辛料包括八角、丁香、白芷和黑胡椒。
4.根据权利要求1所述的以火腿为主要原料的高汤的制备工艺,其特征在于,步骤S2中,严格按标准控制好温度、时间、压力,温度85-95℃,时间为40-60分钟,压力为0.25MPa-0.35MPa。
5.根据权利要求1所述的以火腿为主要原料的高汤的制备工艺,其特征在于,步骤S3,控制好温度、时间,温度为50-55℃,时间为180-249分钟。
6.根据权利要求1所述的以火腿为主要原料的高汤的制备工艺,其特征在于,步骤S3中的生物酶包括中性蛋白酶和谷胱酰胺酶。
7.根据权利要求1所述的以火腿为主要原料的高汤的制备工艺,其特征在于,步骤S4中灭酶温度为90-95℃,时间为15-20分钟。
8.根据权利要求1所述的以火腿为主要原料的高汤的制备工艺,其特征在于,步骤S5中,美拉德反应的温度为100-115℃,时间为30-40分钟。
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