CN115624139A - 酥脆类肉松产品的长时保脆工艺 - Google Patents
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Abstract
本发明公开了酥脆类肉松产品的长时保脆工艺，包括在炒制开始后15～25min，向炒锅中间歇式加入糖浆，使得肉松表面形成均匀的糖膜；在炒制结束前4～8min，向炒锅中持续式加入油液，使得肉松表面形成均匀的油膜，得含水量低于2％的成品。本发明具有制得的产品能长时间保持酥脆感的特点。
Description
技术领域
本发明涉及一种酥脆类肉松产品，特别是一种酥脆类肉松产品的长时保脆工艺。
背景技术
肉松是我国著名的特产，具有营养丰富、味美可口、携带方便等优点,是一种老少皆宜，适合日常食用和外出旅行的营养性速食类熟制品。肉松在我国具有悠久的历史，根据肉松生产工艺的不同，肉松可以分为酥脆类肉松、肉绒、肉松粉等，其中酥脆类肉松是由畜、禽瘦肉为原料肉，通过煮制、拉丝、调味、炒制等工艺制成，具有水分少，含油量高，口感酥脆的特点。
虽然现有的肉松产品，在炒制过程中也加入了糖和油，例如申请号为CN201810307144.X，公告日为2018.09.07的一种孕妇鸡肉松的制作方法，具体步骤如下：1)、原料处理：称取980-1020g鸡胸肉，用纯净水清洗干净，切成块状备用；2)、初煮：将清洗干净的鸡肉块放入电煮锅内，加清水淹没鸡肉块，然后用大火煮沸25-35min，一边煮一边去除白沫、浮油和杂质，煮制过程中需要不断搅拌，以防鸡肉块粘在锅底焦糊；3)、复煮：把初煮后的鸡肉块倒入电压力锅中加清水淹没肉块，加入75-85g料酒、8-12g八角和8-12g生姜，设置到鸡鸭肉煮制档，45-55min后煮制完成，将鸡肉捞出；4)、撕松：将煮熟的鸡肉块捞出、沥出部分水分，顺着鸡肉的肌纤维将其撕成细丝；5)、炒松、搓松：锅加热后加入28-32g食用油，加入鸡肉丝文火炒制25-35min后收汤出锅，期间加入10-14g酱油、18-22g食盐和8-12g白砂糖，同时需要间隔8-12min进行一次搓松，有助于产品呈蓬松的状态；炒制后期，加入用8-12ml复煮时的汤汁溶解的36-39mg叶酸粉末，文火均匀翻炒1-3min；6)、晾松：将炒制好的鸡肉松平铺在托盘内，待自然冷却后，将其中的焦头、结块、肉粒拣出，以提高成品质量；在晾松过程中要降低二次污染，防止产品吸水；7)、拣松：待鸡肉松完全放凉后，便可进行拣松，主要是将鸡肉松中的焦块、杂质、颗粒物挑拣出来，以便提高成品质量；8)、包装：选择复合膜、玻璃瓶或马口铁罐气调包装，从而得到孕妇鸡肉松。
但是上述肉松在制备过程中，是锅加热后先加入油，然后再加入糖，且加入油和糖主要是为了调整肉松的口味，无法保证肉松的长时酥脆性，容易受潮而影响口感；而市面上的普通酥脆肉松产品，空气中静置3天后就不再保持酥脆感，添加到其他的面包、蛋糕中，8小时后也会酥脆感下降。因此，现有的肉松制备，存在无法保证肉松的长时酥脆性的问题。
发明内容
本发明的目的在于，提供一种酥脆类肉松产品的长时保脆工艺。本发明具有制得的产品能长时间保持酥脆的特点。
本发明的技术方案：酥脆类肉松产品的长时保脆工艺，包括在炒制开始后15～25min，向炒锅中加入糖浆，在肉松表面形成均匀的糖膜；在炒制结束前4～8min，向炒锅中加入油液，在肉松表面形成均匀的油膜，得含水量低于2％的成品。
前述的一种酥脆类肉松产品的长时保脆工艺中，在炒制之前，将原料肉先进行腌制，使得原料肉中的含水量为65～67％，原料肉选择为鸡胸肉。
前述的一种酥脆类肉松产品的长时保脆工艺中，在炒制开始后30min，边翻炒边间歇式加入糖浆；在炒制结束前5min，边翻炒边持续性加入油液。
前述的一种酥脆类肉松产品的长时保脆工艺中，所述糖浆的加入重量为肉松重量的20～30％。
前述的一种酥脆类肉松产品的长时保脆工艺中，所述油液的加入重量为肉松重量的10～20％。
前述的一种酥脆类肉松产品的长时保脆工艺中，所述糖浆为由20％的麦芽糖和80％的白砂糖组成的复合糖浆。
前述的一种酥脆类肉松产品的长时保脆工艺中，所述油液为食用油和乳化剂经高压均质乳化得到，其中油液中乳化剂的含量为1～3‰。
前述的一种酥脆类肉松产品的长时保脆工艺中，所述炒锅的炒制温度为148～152℃，炒锅的转速为11～15r/min。
前述的一种酥脆类肉松产品的长时保脆工艺中，所述糖浆的间歇式加入方式为每持续喷淋2min，停止1min；油液的持续式加入方式为持续雾化喷淋。
与现有技术相比，本发明的有益效果为：
本发明通过在炒制前期阶段先加入糖浆，使得产品表面形成糖膜，保持肉松的条干完整度外形，并增加表面粘度，提高与肉松以及后续油液的附着力，糖膜和油膜不易剥离；通过在炒制结束阶段放入油液，使得产品表面形成均匀的油膜，起到与外界水分隔离的作用，产品不易吸水受潮，在通风的环境下静置7天后仍能保持原始酥脆肉松的酥脆感。
具体实施方式
下面结合实施例对本发明作进一步的说明，但并不作为对本发明限制的依据。
实施例1：
酥脆类肉松产品的长时保脆工艺，包括将鸡胸肉先进行腌制，使得原料肉中的含水量为65～67％；肉松炒制时，炒制温度为148～152℃，炒锅的转速为11～15r/min。
在炒制开始后15～25min，边翻炒边向炒锅中间歇式加入肉松重量的20～30％的糖浆，每喷淋2min，停止1min，避免美拉德反应过度和局部的焦糖化反应；所述糖浆为由20％的麦芽糖和80％的白砂糖组成的复合糖浆，使得肉松表面更容易形成均匀的糖膜，保持肉松条干的完整成型度；且粘度高，能够牢牢扒附在肉松表面，且提高对后续加入的油液附着力。
在炒制结束前4～8min，边翻炒边向炒锅中持续式雾化喷淋肉松重量的10～20％的油液，所述油液为油和乳化剂经高压均质得到，所述油液为食用油和乳化剂经高压均质乳化得到，其中油液中乳化剂的含量为1～3‰，更容易在肉松表面形成油膜，稳定性高，得含水量低于2％的成品，避免外界的水分侵入肉松内部，保证酥脆肉松在长时间下的酥脆的口感。
实施例2：
酥脆类肉松产品的长时保脆工艺，包括将鸡胸肉先进行腌制，使得原料肉中的含水量为65～67％；肉松炒制时，炒制温度为150℃，炒锅的转速为13r/min。
在炒制开始后30min，边翻炒边向炒锅中间歇式加入肉松重量的24％的糖浆，每喷淋2min，停止1min，避免美拉德反应过度和局部的焦糖化反应；所述糖浆为由20％的麦芽糖和80％的白砂糖组成的复合糖浆，使得肉松表面更容易形成均匀的糖膜，保持肉松条干的完整成型度；且粘度高，能够牢牢扒附在肉松表面，且提高对后续加入的油液附着力。
在炒制结束前5min，边翻炒边向炒锅中持续式雾化喷淋肉松重量的18％的油液，所述油液为油和乳化剂经高压均质得到，所述油液为食用油和乳化剂经高压均质乳化得到，其中油液中乳化剂的含量为1‰，更容易在肉松表面形成油膜，稳定性高，得含水量为1.5％的成品，避免外界的水分侵入肉松内部，保证酥脆肉松在长时间下的酥脆的口感。
将市面上的普通酥脆肉松和本产品制得的酥脆肉松在同等条件下进行酥脆性比较，比较结果见表1所示。
表1肉松的酥脆性比较结果表
因此，采用本发明的方法制得的酥脆肉松，其能够有效隔离外界水分(包括空气以及其他产品中水分)的侵蚀，长时间保持酥脆感。
Claims (9)
1.酥脆类肉松产品的长时保脆工艺，其特征在于：包括在炒制开始后15～25min，向炒锅中间歇式加入糖浆，使得肉松表面形成均匀的糖膜；在炒制结束前4～8min，向炒锅中持续式加入油液，使得肉松表面形成均匀的油膜，得含水量低于2％的成品。
2.根据权利要求1所述的酥脆类肉松产品的长时保脆工艺，其特征在于：在炒制之前，将原料肉先进行腌制，使得原料肉中的含水量为65～67％，原料肉选择为鸡胸肉。
3.根据权利要求1所述的酥脆类肉松产品的长时保脆工艺，其特征在于：在炒制开始后30min，边翻炒边间歇式加入糖浆；在炒制结束前5min，边翻炒边持续性加入油液。
4.根据权利要求1所述的酥脆类肉松产品的长时保脆工艺，其特征在于：所述糖浆的加入重量为肉松重量的20～30％。
5.根据权利要求1所述的酥脆类肉松产品的长时保脆工艺，其特征在于：所述油液的加入重量为肉松重量的10～20％。
6.根据权利要求1所述的酥脆类肉松产品的长时保脆工艺，其特征在于：所述糖浆为由20％的麦芽糖和80％的白砂糖组成的复合糖浆。
7.根据权利要求1所述的酥脆类肉松产品的长时保脆工艺，其特征在于：所述油液为食用油和乳化剂经高压均质乳化得到，其中油液中乳化剂的含量为1～3‰。
8.根据权利要求1所述的酥脆类肉松产品的长时保脆工艺，其特征在于：所述炒锅的炒制温度为148～152℃，炒锅的转速为11～15r/min。
9.根据权利要求1所述的酥脆类肉松产品的长时保脆工艺，其特征在于：所述糖浆的间歇式加入方式为每持续喷淋2min，停止1min；油液的持续式加入方式为持续雾化喷淋。
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