CN108450803A - 一种牦牛肉皮冻及其制作方法 - Google Patents
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Abstract
本发明公开了一种牦牛肉皮冻及其制作方法,该牦牛肉皮冻包括以下重量份的原料:牦牛肉300~500份,猪皮300~500份,骨汤1500~2500份,菌类成分150~300份,调味料若干。本发明的牦牛肉皮冻,选材特殊、口感鲜美,不仅可以提供丰富的人体必需氨基酸、矿物质等营养物质,而且有美容养颜、调节人体免疫力、防病抗衰老的功效。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种牦牛肉皮冻及其制作方法。
背景技术
牦牛,是我国青藏高原地区的特有牛种,生活在海拔3000m以上的高寒地区。牦牛生长在没有任何污染的高原地区,以放牧式的方式养殖,其生长过程原始自然,在其生长过程中会摄入虫草、贝母等名贵中草药,因此牦牛肉质细嫩,味道鲜美,是不可多得的无污染,纯天然绿色食品。牦牛肉具有高蛋白(18.8%~22.6%)、低脂肪(1.41%~7.9%)、低热量和氨基酸含量多的特点。常食牦牛肉具有强身健体、调节人体免疫力、防病抗衰老等功效,其极高的营养价值远远高于其他肉类食品,是现代人所崇尚的天然理想的绿色食品。牦牛肉由于地域和本身肉质带有膻味的原因,其利用牦牛肉开发产品的种类稀少,形式单一。
发明内容
本发明的目的在于解决上述现有技术存在的缺陷,提供一种牦牛肉皮冻及其制作方法,将牦牛肉、菌类和皮冻完美结合,既提供丰富的营养价值,也增加皮冻的口感。
一种牦牛肉皮冻,包括以下重量份的原料:牦牛肉300~500份,猪皮300~500份,骨汤1500~2500份,菌类成分150~300份,调味料若干。
进一步地,如上所述的牦牛肉皮冻,所述调味料由以下重量份的原料组成:食盐10~30份、冰糖10~20份、味精5~10份、干辣椒5~6份、肉蔻5~10份、桂皮6~9份、生姜20~25份、干花椒4~5份、陈皮6~8份、大蒜20~30份、大葱20~30份、香葱20~30份、八角3~4份、山奈4~5份、香叶1~2份、小茴香5~6份、草果4~5份。
进一步地,如上所述的牦牛肉皮冻,所述菌类成分为:高原特产的珍贵菌类或者菌类提取物或者由菌类原料直接烘干或者冻干制成的干粉及冻干粉。
进一步地,如上所述的牦牛肉皮冻,所述高原特产的珍贵菌类为新鲜的松茸、鸡油菌、羊肚菌、青冈菌、鸡枞菌中的一种或多种;所述菌类提取物为蘑菇粗多糖、风味类物质、蘑菇膳食纤维中的一种。
一种牦牛肉皮冻的制作方法,包括以下步骤:
(1)猪皮预处理:将猪皮进行清洗、整修,温水浸泡、漂洗,放入沸水中热处理10min,剔除脂肪、切段,冷却备用;
(2)牦牛肉预处理:将新鲜的牦牛肉清洗、修整、切分,放入真空滚揉嫩化机中嫩化,然后加入5份大葱、5份姜片、5份料酒、5份盐,进行腌渍;
(3)牦牛肉卤制:将腌渍后牦牛肉放入高压蒸煮锅中,加入鲜骨汤、加入调料包,卤制1-2小时,然后捞出冷却,最后切成牛肉粒;
(4)将处理后的猪皮,加入去离子水,调pH值,加入酶进行水解,水解时间为1小时,水解后过滤将猪皮丝捞出,然后加入菌类成分,加入复配的食用胶,高温熬煮1小时后,加入牛肉粒,冷却;
(5)将皮冻放入4℃冰箱冷藏3~7小时,切分,分装于真空袋中,进行抽真空,最后灭菌。
进一步地,如上所述的方法,所述步骤(2)中嫩化工艺采用真空滚揉,嫩化时间为15~30min。
进一步地,如上所述的方法,所述步骤(2)中腌渍工艺为超声波辅助腌渍,频率为20~50KHZ,功率为300~500W,时间为30~80min。
进一步地,如上所述的方法,所述步骤(4)中酶为木瓜蛋白酶或者胃蛋白酶。
进一步地,如上所述的方法,所述步骤(4)中复配的食用胶为魔芋胶、卡拉胶、***胶、黄原胶中的一种。
进一步地,如上所述的方法,所述步骤(5)中灭菌方式为超高压灭菌,压力100~500Mpa、时间2~20min。
我国高原地区由于特殊的地理条件、气候原因,盛产多种珍稀菌类,如:羊肚菌、松茸、鸡油菌、鸡枞、青冈菌等。高原菌类富含丰富的蛋白质、碳水化合物、维生素和矿物质,其所含蛋白质约占干重的30%~45%,组成蛋白质的氨基酸种类齐全,含大量人体所需必需氨基酸;高分子多糖可以显著提高机体免疫***的功能;经常食用菌类可以补充维生素、矿物质等微量元素。菌类含有丰富的蛋白质、氨基酸,可以提供鲜味,抑制牦牛肉的膻味和腥味。
皮冻是大众喜爱的一种食品,富含丰富的胶原蛋白,具有美容养颜的功效,而且对人的筋腱、骨骼、毛发都有重要的生理保健作用。胶原蛋白在熬煮过程中会转化成明胶,明胶具有空间网状结构,它能结合许多水,有效地增强和改善机体生理功能和提高皮肤组织细胞的储水能力,使细胞得到滋润,保持湿润状态,防止皮肤过早褶皱,延缓皮肤的衰老过程。
超高压灭菌技术是目前食品科学与工程技术领域的研究热点之一,是一种重要的非热加工技术,受到广泛关注。由于超高压处理液体介质是个瞬间压缩过程,因此,在此过程中,高压对形成蛋白质等高分子物质以及维生素、色素和风味物质等低分子物质的共价键无任何影响,因此,高压食品很好地保持原有的营养价值、色泽和天然风味。而且灭菌均匀,无污染,操作安全,且较加热法耗能低,减少了环境污染,避免了热处理引起的对食品品质的不良影响。
尽管市场上皮冻很多,但是皮冻的口感和种类比较单一,牦牛肉搭配珍稀菌类可以提供人体所需的营养物质,改善机体生理功能。本发明还可以丰富牦牛肉产品,充分利用牦牛肉的价值,促进牦牛肉的消费。
有益效果:
(1)本发明的皮冻富含丰富的胶原蛋白,具有美容养颜的功效,而且对人的筋腱、骨骼、毛发都有重要的生理保健作用。胶原蛋白在熬煮过程中会转化成明胶,明胶具有空间网状结构,它能结合许多水,有效地增强和改善机体生理功能和提高皮肤组织细胞的储水能力,使细胞得到滋润,保持湿润状态,防止皮肤过早褶皱,延缓皮肤的衰老过程,经常食用有利于人体健康。
(2)本发明由于添加了牦牛肉,牦牛肉富含丰富的蛋白质,具有低热量、低脂肪等特点,味道鲜美、独特,符合现代人追求健康饮食的标准。
(3)本发明由于添加了高原菌类,菌类富含丰富的蛋白质、碳水化合物、维生素和矿物质,高分子多糖可以显著提高机体免疫***的功能;经常食用菌类可以补充维生素、矿物质等微量元素。菌类含有丰富的蛋白质、氨基酸,可以提供鲜味,抑制牦牛肉的膻味和腥味。
(4)本发明由于添加了复配的食用胶,提高了皮冻的融点,使皮冻贮藏过程中不易析水,外观保持时间久,且皮冻韧性和弹性更好。
(5)本发明制备得到的皮冻,色泽诱人、口感爽滑,同时具有蘑菇和牦牛肉的鲜味,营养丰富,让人无限回味。
(6)本发明方法工艺简单,易于操作,过程温和,采用超高压灭菌技术能够最大限度保持皮冻的形状和有效成分不被破坏,贮藏时间长。
(7)本发明构思新颖,将猪皮酶解,充分利用原材料,缩短加工时间。采用真空滚揉嫩化技术和超声波辅助腌渍技术,使牦牛肉肉质更为鲜嫩,腌渍更入味,去除牦牛肉的腥味和膻味,极大的缩短腌渍时间。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面本发明中的技术方案进行清楚、完整地描述,显然,所描述的实施例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。
实施例1
原料组成:牦牛肉500份,猪皮500份,骨汤2500份,菌菇包括:200份松茸、50份羊肚菌、50份猴头菇。
调味料由以下重量份的原料组成::食盐30份、冰糖15份、味精5份、干辣椒6份、肉蔻8份、桂皮8份、生姜25份、干花椒5份、陈皮8份、大蒜25份、大葱25份、香葱25份、八角3份、山奈5份、香叶2份、小茴香5份、草果4份;按配方称取上述原料并用2层纱布包好,备用。
制作过程包括以下步骤:
(1)猪皮预处理:将猪皮进行清洗、整修,温水浸泡、漂洗,放入沸水中热处理10min,剔除脂肪、切段,冷却备用。
(2)牦牛肉预处理:将新鲜的牦牛肉清洗、修整、切分为100g大小,放入真空滚揉嫩化机中,嫩化15min,然后加入5份大葱、5份姜片、5份料酒、5份盐,进行超声波腌渍,频率为30KHZ,功率为300W,时间为40min。
(3)牦牛肉卤制:将腌渍后牦牛肉放入高压蒸煮锅中,加入鲜骨汤1500份、加入调料包,卤制1小时,然后捞出冷却,最后切粒。
(4)将处理后的猪皮,加入去离子水,调pH值,加入木瓜蛋白酶2%进行水解,水解时间为1小时,水解后过滤将猪皮丝捞出,然后加入新鲜的菌类、加入魔芋胶0.5%、卡拉胶0.2%,加入1000份骨汤,高温熬煮1小时后,加入牛肉粒,冷却。
(5)将冷却后的皮冻,放入4℃冰箱冷藏5~7小时,切分200g大小,分装于真空袋中,进行抽真空,最后用超高压灭菌,压力300MPa,时间10min。
感官评定:
对皮冻的气味、口感、色泽、组织状态、外观等进行感官评价与评分,满分为100分,感官评定小组由实验室老师和学生组成,共8人。感官评定人员由通过一定的前期培训的实验室成员组成。
皮冻感官评分标准 (分)
实施例2
原料组成:牦牛肉500份,猪皮500份,骨汤2500份,菌菇包括:200份松茸、50份羊肚菌、50份猴头菇。
调味料由以下重量份的原料组成:食盐30份、冰糖15份、味精5份、干辣椒6份、肉蔻8份、桂皮8份、生姜25份、干花椒5份、陈皮8份、大蒜25份、大葱25份、香葱25份、八角3份、山奈5份、香叶2份、小茴香5份、草果4份;按配方称取上述原料并用2层纱布包好,备用。
制作过程包括以下步骤:
(1)猪皮预处理:将猪皮进行清洗、整修,温水浸泡、漂洗,放入沸水中热处理10min,剔除脂肪、切段,冷却备用。
(2)牦牛肉预处理:将新鲜的牦牛肉清洗、修整、切分为100g大小,放入真空滚揉嫩化机中,嫩化20min然后加入5份大葱、5份姜片、5份料酒、5份盐,进行超声波腌渍,频率为40KHZ,功率为300W,时间为30min。
(3)牦牛肉卤制:将腌渍后牦牛肉放入高压蒸煮锅中,加入鲜骨汤1500份、加入调料包,卤制1小时,然后捞出冷却,最后切粒。
(4)将处理后的猪皮,加入去离子水,调pH值,加入胃蛋白酶2.5%进行水解,水解时间为1小时,水解后过滤将猪皮丝捞出,然后加入新鲜的菌类、加入魔芋胶0.2%、卡拉胶0.5%,加入1000份骨汤,高温熬煮1小时后,加入牛肉粒,冷却。
(5)将冷却后的皮冻,放入4℃冰箱冷藏5~7小时,切分200g大小,分装于真空袋中,进行抽真空,最后用超高压灭菌,压力400MPa,时间5min。
感官评定:
对皮冻的气味、口感、色泽、组织状态、外观等进行感官评价与评分,满分为100分,感官评定小组由实验室老师和学生组成,共8人。感官评定人员由通过一定的前期培训的实验室成员组成。
皮冻感官评分标准 (分)
实施例3
原料组成:牦牛肉500份,猪皮500份,骨汤2500份,蘑菇粗多糖提取物150份。
调味料由以下重量份的原料组成:食盐30份、冰糖15份、味精5份、干辣椒6份、肉蔻8份、桂皮8份、生姜25份、干花椒5份、陈皮8份、大蒜25份、大葱25份、香葱25份、八角3份、山奈5份、香叶2份、小茴香5份、草果4份;按配方称取上述原料并用2层纱布包好,备用。
制作过程包括以下步骤:
(1)猪皮预处理:将猪皮进行清洗、整修,温水浸泡、漂洗,放入沸水中热处理10min,剔除脂肪、切段,冷却备用。
(2)牦牛肉预处理:将新鲜的牦牛肉清洗、修整、切分为100g大小,放入真空滚揉嫩化机中,嫩化20min,然后加入5份大葱、5份姜片、5份料酒、5份盐,进行超声波腌渍,频率为40KHZ,功率为300W,时间为30min。
(3)牦牛肉卤制:将腌渍后牦牛肉放入高压蒸煮锅中,加入鲜骨汤1500份、加入调料包,卤制1小时,然后捞出冷却,最后切粒。
(4)将处理后的猪皮,加入去离子水,调pH值,加入胃蛋白酶2.5%进行水解,水解时间为1小时,水解后过滤将猪皮丝捞出,然后加入蘑菇粗多糖提取物150份、加入魔芋胶0.2%、卡拉胶0.5%,加入1000份骨汤,高温熬煮1小时后,加入牛肉粒,冷却。
(5)将冷却后的皮冻,放入4℃冰箱冷藏5~7小时,切分200g大小,分装于真空袋中,进行抽真空,最后用超高压灭菌,压力300MPa,时间10min。
感官评定:
对皮冻的气味、口感、色泽、组织状态、外观等进行感官评价与评分,满分为100分,感官评定小组由实验室老师和学生组成,共8人。感官评定人员由通过一定的前期培训的实验室成员组成。
皮冻感官评分标准 (分)
实施例4
原料组成:牦牛肉500份,猪皮500份,骨汤2500份,菌类干粉150份。
调味料由以下重量份的原料组成::食盐30份、冰糖15份、味精5份、干辣椒6份、肉蔻8份、桂皮8份、生姜25份、干花椒5份、陈皮8份、大蒜25份、大葱25份、香葱25份、八角3份、山奈5份、香叶2份、小茴香5份、草果4份;按配方称取上述原料并用2层纱布包好,备用。
制作过程包括以下步骤:
(1)猪皮预处理:将猪皮进行清洗、整修,温水浸泡、漂洗,放入沸水中热处理10min,剔除脂肪、切段,冷却备用。
(2)牦牛肉预处理:将新鲜的牦牛肉清洗、修整、切分为100g大小,放入真空滚揉嫩化机中,嫩化20min,然后加入5份大葱、5份姜片、5份料酒、5份盐,进行超声波腌渍,频率为40KHZ,功率为300W,时间为30min。
(3)牦牛肉卤制:将腌渍后牦牛肉放入高压蒸煮锅中,加入鲜骨汤1500份、加入调料包,卤制1小时,然后捞出冷却,最后切粒。
(4)将处理后的猪皮,加入去离子水,调pH值,加入胃蛋白酶3.0%进行水解,水解时间为1小时,水解后过滤将猪皮丝捞出,然后加入菌类干粉150份、加入魔芋胶0.1%、卡拉胶0.5%,加入1000份骨汤,高温熬煮1小时后,加入牛肉粒,冷却。
(5)将冷却后的皮冻,放入4℃冰箱冷藏5~7小时,切分200g大小,分装于真空袋中,进行抽真空,最后用超高压灭菌,压力400MPa,时间10min。
感官评定:
对皮冻的气味、口感、色泽、组织状态、外观等进行感官评价与评分,满分为100分,感官评定小组由实验室老师和学生组成,共8人。感官评定人员由通过一定的前期培训的实验室成员组成。
皮冻感官评分标准 (分)
本发明提供的牦牛肉皮冻采用新鲜的牦牛肉原料、高原特产的珍稀菌类或者其有效成分提取物,利用现代食品加工技术,将皮冻、牦牛肉、菌类物质三者有效的结合在一起。通过超声波辅助腌渍、卤制去除牦牛肉的腥味和膻味,再加入菌类成分或其提取物,在提供丰富的营养物质基础之上还可以增加皮冻鲜美的滋味。猪皮经过酶解技术,再添加复配的食用胶,使皮冻更加富有弹性,不易析水。皮冻成品经过真空包装后,采用超高压冷杀菌技术灭菌,在最大限度的保存皮冻的风味、滋味和外观形状的条件下,提高成品的货架期,延长贮藏时间。本发明的牦牛肉皮冻,选材特殊、口感鲜美,不仅可以提供丰富的人体必需氨基酸、矿物质等营养物质,而且有美容养颜、调节人体免疫力、防病抗衰老的功效。
最后应说明的是:以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (10)
1.一种牦牛肉皮冻,其特征在于,包括以下重量份的原料:牦牛肉300~500份,猪皮300~500份,骨汤1500~2500份,菌类成分150~300份,调味料若干。
2.根据权利要求1所述的牦牛肉皮冻,其特征在于:所述调味料由以下重量份的原料组成:食盐10~30份、冰糖10~20份、味精5~10份、干辣椒5~6份、肉蔻5~10份、桂皮6~9份、生姜20~25份、干花椒4~5份、陈皮6~8份、大蒜20~30份、大葱20~30份、香葱20~30份、八角3~4份、山奈4~5份、香叶1~2份、小茴香5~6份、草果4~5份。
3.根据权利要求1所述牦牛肉皮冻,其特征在于:所述菌类成分为:高原特产的珍贵菌类或者菌类提取物或者由菌类原料直接烘干或者冻干制成的干粉及冻干粉。
4.根据权利要求3所述牦牛肉皮冻,其特征在于:所述高原特产的珍贵菌类为新鲜的松茸、鸡油菌、羊肚菌、青冈菌、鸡枞菌中的一种或多种;所述菌类提取物为蘑菇粗多糖、风味类物质、蘑菇膳食纤维中的一种。
5.一种牦牛肉皮冻的制作方法,其特征在于,包括以下步骤:
(1)猪皮预处理:将猪皮进行清洗、整修,温水浸泡、漂洗,放入沸水中热处理10min,剔除脂肪、切段,冷却备用;
(2)牦牛肉预处理:将新鲜的牦牛肉清洗、修整、切分,放入真空滚揉嫩化机中嫩化,然后加入5份大葱、5份姜片、5份料酒、5份盐,进行腌渍;
(3)牦牛肉卤制:将腌渍后牦牛肉放入高压蒸煮锅中,加入鲜骨汤、加入调料包,卤制1-2小时,然后捞出冷却,最后切成牛肉粒;
(4)将处理后的猪皮,加入去离子水,调pH值,加入酶进行水解,水解时间为1小时,水解后过滤将猪皮丝捞出,然后加入菌类成分,加入复配的食用胶,高温熬煮1小时后,加入牛肉粒,冷却;
(5)将皮冻放入4℃冰箱冷藏3~7小时,切分,分装于真空袋中,进行抽真空,最后灭菌。
6.根据权利要求5所述的方法,其特征在于:所述步骤(2)中嫩化工艺采用真空滚揉,嫩化时间为15~30min。
7.根据权利要求5所述的方法,其特征在于:所述步骤(2)中腌渍工艺为超声波辅助腌渍,频率为20~50KHZ,功率为300~500W,时间为30~80min。
8.根据权利要求5所述的方法,其特征在于:所述步骤(4)中酶为木瓜蛋白酶或者胃蛋白酶。
9.根据权利要求5所述的方法,其特征在于:所述步骤(4)中复配的食用胶为魔芋胶、卡拉胶、***胶、黄原胶中的一种。
10.根据权利要求5所述的方法,其特征在于:所述步骤(5)中灭菌方式为超高压灭菌,压力100~500Mpa、时间2~20min。
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CN111480794A (zh) * | 2019-01-25 | 2020-08-04 | 上海联豪食品有限公司 | 调理烧烤羊排及其制备方法 |
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CN114145440A (zh) * | 2021-11-18 | 2022-03-08 | 浙江小薇臻品食品科技有限公司 | 一种高还原度的常温料理包及其加工工艺 |
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