CN110447843A - 一种功能性高钙菜肉脯的加工方法 - Google Patents
一种功能性高钙菜肉脯的加工方法 Download PDFInfo
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- CN110447843A CN110447843A CN201910885574.4A CN201910885574A CN110447843A CN 110447843 A CN110447843 A CN 110447843A CN 201910885574 A CN201910885574 A CN 201910885574A CN 110447843 A CN110447843 A CN 110447843A
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- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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Abstract
本发明公开了一种功能性高钙菜肉脯的加工方法,其包括以下步骤:制备高钙菜粉、制备肉糜、腌制、压片、热风干燥、烘烤、冷却、切块成型和包装杀菌;添加高钙菜、大豆分离蛋白和菊粉,调整腌制时间,改变原辅料添加顺序,结合热风干燥和烤箱烘烤技术,缩短肉脯烘烤时间,合理控制水分、脂肪含量,增加肉脯蛋白质、多酚、矿物元素和膳食纤维等营养保健成分,解决了传统肉脯烘烤时间长、营养成分单一,脂肪含量高等问题,同时让产品具有抗氧化、降血脂、调整肠道菌群和促进有益菌增殖等功能。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种具有高营养价值的功能性高钙菜肉脯的加工方法。
背景技术
肉脯主要以去除筋腱和肥膘的瘦肉或者肉糜为原料,经切片、调味、腌制、烘干等工艺制成。为使肉脯颜色漂亮,并增加保质期,往往添加防腐剂、亚硝酸盐发色剂和抗坏血酸等抗氧化剂,另外腌制、烘烤时间长,甚至有的长达8小时,致使生产周期延长,经济效益降低。由于亚硝酸盐在一定条件下可转变为亚硝酸胺的潜在安全隐患,美好生活和健康中国环境下,人们健康食品日益剧增的需求,在肉脯中添加具有一定生物活性和提高产品加工性能的营养保健性原料,对改变肉脯单一肉成分营养不平衡,抗氧化剂零添加、降低产品加工周期和改善产品风味等具有重要意义。
研究表明:高钙菜(Sedum aizoon L.)富含蛋白质、多酚、黄酮、维生素B1、维生素B2、钙等营养保健成分,具有抗氧化、降血脂、抗病毒、防止动脉粥样硬化等生物活性,目前主要作为鲜食蔬菜食用,将其应用于肉脯生产,可显著提升其附加值,促进其种植,增加其经济效益和社会效益。
菊粉作为膳食纤维,主要具有是由果糖聚合而成水溶性膳食纤维,是一种天然多功能食品配料,具有改善肠道、降低血脂血糖、防治便秘和肥胖、促进双歧杆菌繁殖和矿物质吸收等功能,将其应用于肉脯,可提升其功能性价值。
发明内容
本发明在传统肉糜肉脯基础配方上添加高钙菜、大豆分离蛋白和菊粉,调整腌制时间,改变原辅料添加顺序,结合热风干燥和烤箱烘烤技术,缩短肉脯烘烤时间,合理控制水分、脂肪含量,增加肉脯蛋白质、多酚、矿物元素和膳食纤维等营养保健成分,解决了传统肉脯烘烤时间长、营养成分单一,脂肪含量高等问题,同时让产品具有抗氧化、降血脂、调整肠道菌群和促进有益菌增殖等功能。
为此,本发明公开了一种功能性高钙菜肉脯的加工方法,其包括以下步骤:
S1:制备高钙菜粉,新鲜高钙菜采摘以后,采用蔬菜清洗机清洗干净,然后用100℃清水烫漂30-40秒,再采用热风干燥箱干燥6-10小时,干燥温度调节为60℃,干燥完毕后冷却30-60分钟,将其粉碎过筛得到高钙菜粉。
S2:制备肉糜,将瘦肉去除筋膜和多余脂肪组织,用绞肉机将其绞碎成肉糜。
S3:腌制,按重量份数计,将肉糜90-120份、白砂糖10-13份、黄油3-5份、高钙菜粉4-6份、菊粉4-6份、大豆分离蛋白4-6份、红曲米0.1-2份、焦磷酸钠0.1-2份、三聚磷酸钠0.1-2份以及六偏磷酸钠0.01-0.1份混合均匀,腌制1-2小时。
S4:压片,利用压片机将步骤S3中腌制物进行压片,使其成为厚度为1.5-2mm的压片物。
S5:热风干燥,将压片物于热风干燥箱预干燥1.5-2小时,干燥温度70-80℃,得到预干燥物。
S6:烘烤,预干燥物再于烤箱中烘烤5-8分钟,上火温度和下火温度均调节至140-160℃。
S7:冷却,将步骤S6中烘烤物取出后冷却30-50分钟。
S8:切块成型,采用切刀将冷却后的冷却物切成长为5-6cm,宽为4-5cm的肉脯块。
S9:包装杀菌,采用杀菌后的食品包装袋进行分块封装得到成品。
本发明中,所述步骤S1中过筛时的筛目数为100-200目。
本发明中,所述步骤S3中的各成分的重量份数分别为:肉糜100份、白砂糖12份、黄油4份、高钙菜粉5份、菊粉5份、大豆分离蛋白5份、红曲米0.1份、焦磷酸钠0.1份、三聚磷酸钠0.1份以及六偏磷酸钠0.05份。
本发明的有益效果是:本发明制备的高钙菜肉脯具有丰富的蛋白质、多酚、黄酮、钙、膳食纤维、有机酸,蛋白质含量高,高钙菜、大豆分离蛋白和菊粉的添加,可降低产品脂肪含量;
本发明选用了高钙菜、大豆分离蛋白和菊粉作为原料成分,其多酚、黄酮、钙和膳食纤维的存在,使产品具有较好的抗氧化、促进有益菌增殖和降血脂作用,营养保健作用明显提升;
本发明采用肉糜与高钙菜、大豆分离蛋白和菊粉复配,改善了产品的烘烤特性,结合热风干燥技术,控制了水分含量,显著缩短了肉脯的烘烤时间,既节约能源,又缩短生产周期,节约了经济成本;
本发明添加了白砂糖、高钙菜和菊粉,该产品具有合适的甜味,表面干爽,水分含量适中,没有传统肉脯的油腻感,色泽和质地均匀,有一定的韧性和嚼劲,复合了肉、菊粉和高钙菜特有的口感,风味独特;
本发明产品制备工艺简单,实用性强,成品品质优良,技术易于推广,不仅仅提高肉的附加值,还可大大提升高钙菜附加值,具有良好的经济效益和社会效益。
具体实施方式
需要注意的是,除非另有说明,本申请使用的技术术语或者科学术语应当为本发明所属领域技术人员所理解的通常意义。
实施例一
本实施例公开了一种功能性高钙菜肉脯的加工方法,其包括以下步骤:
S1:制备高钙菜粉,新鲜高钙菜采摘以后,采用蔬菜清洗机清洗干净,然后用100℃清水烫漂30-40秒,再采用热风干燥箱干燥6-10小时,干燥温度调节为60℃,干燥完毕后冷却30-60分钟,将其粉碎过筛得到高钙菜粉。
S2:制备肉糜,将瘦肉去除筋膜和多余脂肪组织,用绞肉机将其绞碎成肉糜。
S3:腌制,按重量份数计,将肉糜90-120份、白砂糖10-13份、黄油3-5份、高钙菜粉4-6份、菊粉4-6份、大豆分离蛋白4-6份、红曲米0.1-2份、焦磷酸钠0.1-2份、三聚磷酸钠0.1-2份以及六偏磷酸钠0.01-0.1份混合均匀,腌制1-2小时。
S4:压片,利用压片机将步骤S3中腌制物进行压片,使其成为厚度为1.5-2mm的压片物。
S5:热风干燥,将压片物于热风干燥箱预干燥1.5-2小时,干燥温度70-80℃,得到预干燥物。
S6:烘烤,预干燥物再于烤箱中烘烤5-8分钟,上火温度和下火温度均调节至140-160℃。
S7:冷却,将步骤S6中烘烤物取出后冷却30-50分钟。
S8:切块成型,采用切刀将冷却后的冷却物切成长为5-6cm,宽为4-5cm的肉脯块。
S9:包装杀菌,采用杀菌后的食品包装袋进行分块封装得到成品。
实施例二
本实施例公开了一种功能性高钙菜肉脯的加工方法,其包括以下步骤:
S1:制备高钙菜粉,新鲜高钙菜采摘以后,采用蔬菜清洗机清洗干净,然后用100℃清水烫漂30-40秒,再采用热风干燥箱干燥6-10小时,干燥温度调节为60℃,干燥完毕后冷却30-60分钟,将其粉碎过200目晒得到高钙菜粉。
S2:制备肉糜,将瘦肉去除筋膜和多余脂肪组织,用绞肉机将其绞碎成肉糜。
S3:腌制,按重量份数计,将肉糜100份、白砂糖12份、黄油4份、高钙菜粉5份、菊粉5份、大豆分离蛋白5份、红曲米0.1份、焦磷酸钠0.1份、三聚磷酸钠0.1份以及六偏磷酸钠0.05份混合均匀,腌制1-2小时。
S4:压片,利用压片机将步骤S3中腌制物进行压片,使其成为厚度为1.5-2mm的压片物。
S5:热风干燥,将压片物于热风干燥箱预干燥1.5-2小时,干燥温度70-80℃,得到预干燥物。
S6:烘烤,预干燥物再于烤箱中烘烤5-8分钟,上火温度和下火温度均调节至140-160℃。
S7:冷却,将步骤S6中烘烤物取出后冷却30-50分钟。
S8:切块成型,采用切刀将冷却后的冷却物切成长为5-6cm,宽为4-5cm的肉脯块。
S9:包装杀菌,采用杀菌后的食品包装袋进行分块封装得到成品。
最后应说明的是:以上各实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述各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,或者对其中部分或者全部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范围,其均应涵盖在本发明的权利要求和说明书的范围当中。
Claims (3)
1.一种功能性高钙菜肉脯的加工方法,其特征在于,其包括以下步骤:
S1:制备高钙菜粉,新鲜高钙菜采摘以后,采用蔬菜清洗机清洗干净,然后用100℃清水烫漂30-40秒,再采用热风干燥箱干燥6-10小时,干燥温度调节为60℃,干燥完毕后冷却30-60分钟,将其粉碎过筛得到高钙菜粉;
S2:制备肉糜,将瘦肉去除筋膜和多余脂肪组织,用绞肉机将其绞碎成肉糜;
S3:腌制,按重量份数计,将肉糜90-120份、白砂糖10-13份、黄油3-5份、高钙菜粉4-6份、菊粉4-6份、大豆分离蛋白4-6份、红曲米0.1-2份、焦磷酸钠0.1-2份、三聚磷酸钠0.1-2份以及六偏磷酸钠0.01-0.1份混合均匀,腌制1-2小时;
S4:压片,利用压片机将步骤S3中腌制物进行压片,使其成为厚度为1.5-2mm的压片物;
S5:热风干燥,将压片物于热风干燥箱预干燥1.5-2小时,干燥温度70-80℃,得到预干燥物;
S6:烘烤,预干燥物再于烤箱中烘烤5-8分钟,上火温度和下火温度均调节至140-160℃;
S7:冷却,将步骤S6中烘烤物取出后冷却30-50分钟;
S8:切块成型,采用切刀将冷却后的冷却物切成长为5-6cm,宽为4-5cm的肉脯块;
S9:包装杀菌,采用杀菌后的食品包装袋进行分块封装得到成品。
2.根据权利要求1所述的一种功能性高钙菜肉脯的加工方法,其特征在于,步骤S1中过筛时的筛目数为100-200目。
3.根据权利要求1所述的一种功能性高钙菜肉脯的加工方法,其特征在于,所述步骤S3中的各成分的重量份数分别为:肉糜100份、白砂糖12份、黄油4份、高钙菜粉5份、菊粉5份、大豆分离蛋白5份、红曲米0.1份、焦磷酸钠0.1份、三聚磷酸钠0.1份以及六偏磷酸钠0.05份。
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