CN110140885A - 一种菜薹扣肉制品的加工方法 - Google Patents
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Abstract
本发明公开了一种菜薹扣肉制品的加工方法,该方法包括菜薹浸泡、炒制、五花肉预煮、油炸、菜薹扣肉调味、蒸煮、喷淋防腐剂、包装和灭菌等步骤。本发明制作的菜薹扣肉制品,菜薹与扣肉互相协调,食用时肥而不腻,香味浓郁,口感软糯,丰富了市场上的扣肉产品种类,满足了消费者的营养和口感需求。另外通过对产品配方和加工条件进行优化,改善了扣肉的质构特性和品尝口感,提高了产品的卫生条件和储存期,具有较好的市场前景。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种菜薹扣肉制品的加工方法。
背景技术
扣肉是我国一道以猪肉为主料,各色配菜为辅料制作而成的传统菜肴,因其肉质肥而不腻,食之软烂醇香,受到广大消费者的喜爱与支持。菜薹,味甘,性辛、凉,其口感滑嫩、风味清香,有散血消肿之功效。目前市面上的扣肉罐头以梅菜扣肉罐头居多,偶有芋头扣肉、芽菜扣肉、百薯茎尖扣肉罐头等,暂无菜薹扣肉制品。
发明内容
本发明的目的是提供一种菜薹扣肉制品的加工方法,以丰富扣肉的产品种类,另外通过对产品配方和加工条件进行优化,改善扣肉的质构特性和品尝口感,更好地满足消费者需求。
为实现上述目的,本发明采用了如下的技术方案:
一种菜薹扣肉制品的加工方法,包括以下步骤:
1)菜薹处理:将菜薹用水清洗,去除质地较硬的梗段,挑选无霉变、无异味的菜薹10-30g,置于30-50℃温水中浸泡0.5-2小时;
2)菜薹炒制:将泡发后的菜薹沥干水分,用菜刀切成1-2cm的小段,放入油锅中炒熟,期间加入2-3g酱油调味;
3)五花肉预煮:将猪五花肉350-450g用菜刀切成的肉块,加入香料,一起用水开大火预煮10-30min,预煮期间用勺撇去浮沫,预煮完成后沥干水分,每隔1cm用针在肉皮表面扎孔至10mm深,同时在肉皮表面均匀涂抹麦酱3-5g;
4)五花肉油炸:将涂抹麦酱后的五花肉块在150-200℃锅中油炸1-5min,至肉块表面金黄,然后置于流水中冲洗冷却,以减少肉中的含油量;
5)调配调味汁:称取步骤3)中五花肉预煮后的原汤30-70g,加入调味料,搅拌均匀;
6)菜薹扣肉蒸煮:将步骤4)中油炸冷却后的五花肉块用菜刀切成薄片,肉皮向下均匀地排放在碗中,将步骤2)中炒制后的菜薹平铺在五花肉上方,浇上步骤5)中调配好的调味汁,大火蒸煮10-30min;
7)喷淋防腐剂:按菜薹扣肉的重量计,将乳酸链球菌素0.1-0.4g/kg、双乙酸钠0.4-0.8g/kg、乳酸钠5-12g/kg用水溶解后喷淋到蒸煮后的菜薹扣肉表面;
8)包装和灭菌:将喷淋防腐剂后的菜薹扣肉真空包装后进行高温灭菌,灭菌温度115-121℃,灭菌时间15-30min。
优选地,步骤3)中所述的香料由生姜5-10g、葱段5-10g、八角1-5g、桂皮1-5g组成。
优选地,步骤5)中所述的调味料由生抽8-15g,老抽1-5g,酱油1-5g,白糖1-5g组成。
优选地,按菜薹扣肉的重量计,所述防腐剂的用量分别为乳酸链球菌素0.2g/kg、双乙酸钠0.6g/kg、乳酸钠9g/kg。
本发明的有益效果是:
1)菜薹口感滑嫩清香,味甘性凉,有散血消肿之功效,是我国特有的一种健康食品,本发明制作的菜薹扣肉制品,菜薹与扣肉互相协调,食用时肥而不腻,香味浓郁,口感软糯,丰富了市场上的扣肉产品种类,满足了消费者的营养和口感需求。
2)本发明通过对产品配方和加工条件进行优化,改善了扣肉的质构特性和品尝口感,提高了产品的卫生条件和储存期,室温条件下可储存半年以上,具有较好的市场前景。
具体实施方式
下面结合具体实施例对本发明进行详细地说明。
实施例1
一种菜薹扣肉制品的加工方法,步骤如下:
1)菜薹处理:将菜薹用水清洗,去除质地较硬的梗段,挑选无霉变、无异味的菜薹30g,置于40℃温水中浸泡1小时;
2)菜薹炒制:将泡发后的菜薹沥干水分,用菜刀切成1-2cm的小段,放入油锅中炒熟,期间加入2.5g酱油调味;
3)五花肉预煮:将猪五花肉400g用菜刀切成的肉块,加入生姜8g、葱段8g、八角3g、桂皮3g,一起用水开大火预煮20min,预煮期间用勺撇去浮沫,预煮完成后沥干水分,每隔1cm用针在肉皮表面扎孔至10mm深,同时在肉皮表面均匀涂抹麦酱4g,以增加油炸后五花肉的香味和营养成分;
4)五花肉油炸:将涂抹麦酱后的五花肉块在160℃锅中油炸2.5min,至肉块表面金黄,然后置于流水中冲洗冷却,以减少肉中的含油量;
5)调配调味汁:称取步骤3)中五花肉预煮后的原汤50g,加入生抽10g,老抽2g,酱油2g,白糖2g,搅拌均匀;
6)菜薹扣肉蒸煮:将步骤4)中油炸冷却后的五花肉块用菜刀切成薄片,肉皮向下均匀地排放在碗中,将步骤2)中炒制后的菜薹平铺在五花肉上方,浇上步骤5)中调配好的调味汁,大火蒸煮20min;
7)喷淋防腐剂:按菜薹扣肉的重量计,将乳酸链球菌素0.2g/kg、双乙酸钠0.6g/kg、乳酸钠9g/kg用水溶解后喷淋到蒸煮后的菜薹扣肉表面;
8)包装和灭菌:将喷淋防腐剂后的菜薹扣肉真空包装后进行高温灭菌,灭菌温度121℃,灭菌时间25min。
实施例2
一种菜薹扣肉制品的加工方法,步骤如下:
1)菜薹处理:将菜薹用水清洗,去除质地较硬的梗段,挑选无霉变、无异味的菜薹20g,置于50℃温水中浸泡0.5小时;
2)菜薹炒制:将泡发后的菜薹沥干水分,用菜刀切成1-2cm的小段,放入油锅中炒熟,期间加入2g酱油调味;
3)五花肉预煮:将猪五花肉350g用菜刀切成的肉块,加入生姜5g、葱段5g、八角1g、桂皮1g,一起用水开大火预煮10min,预煮期间用勺撇去浮沫,预煮完成后沥干水分,每隔1cm用针在肉皮表面扎孔至10mm深,同时在肉皮表面均匀涂抹麦酱3g;
4)五花肉油炸:将涂抹麦酱后的五花肉块在180℃锅中油炸2min,至肉块表面金黄,然后置于流水中冲洗冷却,以减少肉中的含油量;
5)调配调味汁:称取步骤3)中五花肉预煮后的原汤40g,加入生抽8g,老抽1g,酱油1g,白糖1g,搅拌均匀;
6)菜薹扣肉蒸煮:将步骤4)中油炸冷却后的五花肉块用菜刀切成薄片,肉皮向下均匀地排放在碗中,将步骤2)中炒制后的菜薹平铺在五花肉上方,浇上步骤5)中调配好的调味汁,大火蒸煮30min;
7)喷淋防腐剂:按菜薹扣肉的重量计,将乳酸链球菌素0.1g/kg、双乙酸钠0.4g/kg、乳酸钠12g/kg用水溶解后喷淋到蒸煮后的菜薹扣肉表面;
8)包装和灭菌:将喷淋防腐剂后的菜薹扣肉真空包装后进行高温灭菌,灭菌温度115℃,灭菌时间30min。
实施例3
一种菜薹扣肉制品的加工方法,步骤如下:
1)菜薹处理:将菜薹用水清洗,去除质地较硬的梗段,挑选无霉变、无异味的菜薹15g,置于30℃温水中浸泡2小时;
2)菜薹炒制:将泡发后的菜薹沥干水分,用菜刀切成1-2cm的小段,放入油锅中炒熟,期间加入3g酱油调味;
3)五花肉预煮:将猪五花肉450g用菜刀切成的肉块,加入生姜10g、葱段10g、八角5g、桂皮5g,一起用水开大火预煮30min,预煮期间用勺撇去浮沫,预煮完成后沥干水分,每隔1cm用针在肉皮表面扎孔至10mm深,同时在肉皮表面均匀涂抹麦酱5g;
4)五花肉油炸:将涂抹麦酱后的五花肉块在150℃锅中油炸5min,至肉块表面金黄,然后置于流水中冲洗冷却,以减少肉中的含油量;
5)调配调味汁:称取步骤3)中五花肉预煮后的原汤70g,加入生抽15g,老抽5g,酱油5g,白糖5g,搅拌均匀;
6)菜薹扣肉蒸煮:将步骤4)中油炸冷却后的五花肉块用菜刀切成薄片,肉皮向下均匀地排放在碗中,将步骤2)中炒制后的菜薹平铺在五花肉上方,浇上步骤5)中调配好的调味汁,大火蒸煮10min;
7)喷淋防腐剂:按菜薹扣肉的重量计,将乳酸链球菌素0.4g/kg、双乙酸钠0.8g/kg、乳酸钠5g/kg用水溶解后喷淋到蒸煮后的菜薹扣肉表面;
8)包装和灭菌:将喷淋防腐剂后的菜薹扣肉真空包装后进行高温灭菌,灭菌温度121℃,灭菌时间15min。
实施例4
一种菜薹扣肉制品的加工方法,步骤如下:
1)菜薹处理:将菜薹用水清洗,去除质地较硬的梗段,挑选无霉变、无异味的菜薹30g,置于50℃温水中浸泡1小时;
2)菜薹炒制:将泡发后的菜薹沥干水分,用菜刀切成1-2cm的小段,放入油锅中炒熟,期间加入2g酱油调味;
3)五花肉预煮:将猪五花肉400g用菜刀切成的肉块,加入生姜6g、葱段6g、八角4g、桂皮4g,一起用水开大火预煮15min,预煮期间用勺撇去浮沫,预煮完成后沥干水分,每隔1cm用针在肉皮表面扎孔至10mm深,同时在肉皮表面均匀涂抹麦酱3.5g;
4)五花肉油炸:将涂抹麦酱后的五花肉块在170℃锅中油炸2min,至肉块表面金黄,然后置于流水中冲洗冷却,以减少肉中的含油量;
5)调配调味汁:称取步骤3)中五花肉预煮后的原汤60g,加入生抽9g,老抽3g,酱油3g,白糖4g,搅拌均匀;
6)菜薹扣肉蒸煮:将步骤4)中油炸冷却后的五花肉块用菜刀切成薄片,肉皮向下均匀地排放在碗中,将步骤2)中炒制后的菜薹平铺在五花肉上方,浇上步骤5)中调配好的调味汁,大火蒸煮15min;
7)喷淋防腐剂:按菜薹扣肉的重量计,将乳酸链球菌素0.3g/kg、双乙酸钠0.5g/kg、乳酸钠10g/kg用水溶解后喷淋到蒸煮后的菜薹扣肉表面;
8)包装和灭菌:将喷淋防腐剂后的菜薹扣肉真空包装后进行高温灭菌,灭菌温度115-121℃,灭菌时间15-30min。
试验例
1.质构与感官评分
利用质构仪对菜薹扣肉中的肥肉和艘肉分别进行质构特性测定,同时请专业评味师对感官进行评分,结果见表1-2。
表1菜薹扣肉制品肥肉质构及感官评分结果
处理条件 | 硬度 | 弹性 | 内聚性 | 咀嚼性 | 回复性 | 感官评分 |
实施例1 | 129.6 | 1.7 | 0.6 | 146.3 | 0.42 | 8.1 |
实施例2 | 138.3 | 1.4 | 0.7 | 145.0 | 0.46 | 6.2 |
实施例3 | 93.9 | 1.3 | 0.6 | 75.9 | 0.41 | 4.9 |
实施例4 | 101.4 | 1.7 | 0.8 | 135.0 | 0.49 | 7.3 |
表2菜薹扣肉制品瘦肉质构及感官评分结果
处理条件 | 硬度 | 弹性 | 内聚性 | 咀嚼性 | 回复性 | 感官评分 |
实施例1 | 288.9 | 1.2 | 0.7 | 211.0 | 0.32 | 8.8 |
实施例2 | 425.3 | 0.8 | 0.5 | 177.1 | 0.24 | 7.9 |
实施例3 | 263.9 | 0.9 | 0.6 | 172.5 | 0.31 | 7.3 |
实施例4 | 178.1 | 0.8 | 0.6 | 140.4 | 0.28 | 8.2 |
其中感官评价的具体标准如表3。对表2和表3的结果进行综合比较,实施例1的效果最好。
表3菜薹扣肉制品感官评分标准
2.理化指标和微生物指标测定
结果见表4和5。产品符合GB 2726-2016食品安全国家标准对熟肉制品的卫生要求,可常温流通。
表4菜薹扣肉制品理化指标测定结果
表5菜薹扣肉制品微生物指标测定结果
微生物指标 | 测定值 |
沙门氏菌 | 未检出 |
单核细胞增生李斯特氏菌 | 未检出 |
金黄色葡萄球菌 | 未检出 |
大肠埃希氏菌 | MPN/g<0.3 |
Claims (4)
1.一种菜薹扣肉制品的加工方法,其特征在于包括以下步骤:
1)菜薹处理:将菜薹用水清洗,去除质地较硬的梗段,挑选无霉变、无异味的菜薹10-30g,置于30-50℃温水中浸泡0.5-2小时;
2)菜薹炒制:将泡发后的菜薹沥干水分,用菜刀切成1-2cm的小段,放入油锅中炒熟,期间加入2-3g酱油调味;
3)五花肉预煮:将猪五花肉350-450g用菜刀切成的肉块,加入香料,一起用水开大火预煮10-30min,预煮期间用勺撇去浮沫,预煮完成后沥干水分,每隔1cm用针在肉皮表面扎孔至10mm深,同时在肉皮表面均匀涂抹麦酱3-5g;
4)五花肉油炸:将涂抹麦酱后的五花肉块在150-200℃锅中油炸1-5min,至肉块表面金黄,然后置于流水中冲洗冷却,以减少肉中的含油量;
5)调配调味汁:称取步骤3)中五花肉预煮后的原汤30-70g,加入调味料,搅拌均匀;
6)菜薹扣肉蒸煮:将步骤4)中油炸冷却后的五花肉块用菜刀切成薄片,肉皮向下均匀地排放在碗中,将步骤2)中炒制后的菜薹平铺在五花肉上方,浇上步骤5)中调配好的调味汁,大火蒸煮10-30min;
7)喷淋防腐剂:按菜薹扣肉的重量计,将乳酸链球菌素0.1-0.4g/kg、双乙酸钠0.4-0.8g/kg、乳酸钠5-12g/kg用水溶解后喷淋到蒸煮后的菜薹扣肉表面;
8)包装和灭菌:将喷淋防腐剂后的菜薹扣肉真空包装后进行高温灭菌,灭菌温度115-121℃,灭菌时间15-30min。
2.如权利要求1所述菜薹扣肉制品的加工方法,其特征在于:步骤3)中所述的香料由生姜5-10g、葱段5-10g、八角1-5g、桂皮1-5g组成。
3.如权利要求1所述菜薹扣肉制品的加工方法,其特征在于:步骤5)中所述的调味料由生抽8-15g,老抽1-5g,酱油1-5g,白糖1-5g组成。
4.如权利要求1所述菜薹扣肉制品的加工方法,其特征在于:按菜薹扣肉的重量计,所述防腐剂的用量分别为乳酸链球菌素0.2g/kg、双乙酸钠0.6g/kg、乳酸钠9g/kg。
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