CN110140885A - 一种菜薹扣肉制品的加工方法 - Google Patents

一种菜薹扣肉制品的加工方法 Download PDF

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CN110140885A
CN110140885A CN201910334674.8A CN201910334674A CN110140885A CN 110140885 A CN110140885 A CN 110140885A CN 201910334674 A CN201910334674 A CN 201910334674A CN 110140885 A CN110140885 A CN 110140885A
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flower stalk
pork
tender flower
braised
braised pork
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谢定源
王刚
周嘉欣
余永昊
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Huazhong Agricultural University
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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

一种菜薹扣肉制品的加工方法
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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