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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