CN103478753A - 一种弹脆肉丸及其制作方法 - Google Patents
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 229920002261 Corn starch Polymers 0.000 claims abstract description 5
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- 239000008120 corn starch Substances 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
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- 239000008107 starch Substances 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
一种弹脆肉丸,由下列原料按照如下的重量配比制成:鸡大胸35-45份、鸡皮10-15份、血清10-15份、食盐1-2份、白砂糖0.5-1份、味精0.5-1份、大豆分离蛋白0.7-1.3份、玉米淀粉6-8份、葱2-3份、姜1-2份、鸡膏0.2-0.3份、冰水15-20份。本发明利用血清代替传统肉丸生产过程中使用的磷酸盐等盐类保水剂制作而成的弹脆肉丸,食品添加剂含量低,营养健康;血清的添加使制得的肉丸具有较好的凝胶强度、弹性和脆度,口感好。此外,本发明工艺简单易操作,成本低,经济效益好,适于工业化生产。
Description
技术领域
本发明涉及一种肉制品及其制作方法,特别涉及一种弹脆肉丸及其制作方法,该方法利用血清代替磷酸盐等盐类作为保水剂而制作出弹脆肉丸。
背景技术
肉丸作为一种较高档的速冻食品,主要在福建、广东、香港、浙江、上海等地区销售。但因肉价居高不下,肉丸价位较高,严重制约了该产品在终端市场的普及。
磷酸盐是丸子生产过程中常用的食品添加剂,可以增加丸子的保水性,提高丸子的口感。但是,摄入过量添加磷酸盐的食品会对人的身体健康带来不良影响,降低钙的吸收,导致人体骨骼组织中钙的流失。长期摄入过量添加磷酸盐的食品,还会造成发育迟缓、骨骼畸形等。
血清是动物血液抗凝、离心分离后得到的上清液,是血浆中不含纤维蛋白原的胶状液体,具有维持血液的正常粘度、酸碱度、渗透压等作用。动物血液是动物屠宰加工过程的的主要副产物之一,2000年以来,我国每年畜血总量超过300万吨,是世界上畜血资源最为丰富的国家。但是我国畜血的利用率很低,除少数用于加工饲料、食品外,大部分被浪费掉。将血液应用于开发血清肉丸,不仅能提高畜血的利用价值,降低其对环境的污染,还能降低肉丸的生产成本,提高肉丸的经济效益。
发明内容
本发明旨在提供一种弹脆肉丸,该肉丸营养均衡、健康美味、具有较好的凝胶强度、弹性和脆度。
本发明的另一目的是提供上述弹脆肉丸的制作方法,该方法以血清代替传统肉丸生产过程中使用的磷酸盐等盐类保水剂,可降低生产成本,利于工业化生产。
如上构思,本发明的技术方案是:一种弹脆肉丸,其特征在于:由下列原料按照如下的重量配比制成:鸡大胸35-45份、鸡皮10-15份、血清10-15份、食盐1-2份、白砂糖0.5-1份、味精0.5-1份、大豆分离蛋白0.7-1.3份、玉米淀粉6-8份、葱2-3份、姜1-2份、鸡膏0.2-0.3份、冰水15-20份。
上述弹脆肉丸的制作方法,依照下列步骤完成:
(1)将鸡肉洗净后放入高速斩拌机,斩拌条件为:3600r/min、2min;
(2)按照比例加入血清后,高速斩拌,斩拌条件为:3600r/min、1min;
(3)按照比例添加其它各种辅料,3600r/min斩拌1min;
(4)加入淀粉和水进行斩拌,斩拌条件为:1200r/min、1min;
(5)团成直径约为2cm的丸子,82℃蒸煮5min;
(6)冷却后,送入速冻库。
上述血清是新鲜动物血液经抗凝、离心、分离后所得的上清液。
本发明具有如下的优点和积极效果:
1、本发明在肉丸的生产过程中,利用血清代替磷酸盐等盐类保水剂,能减少肉丸中食品添加剂的使用量,满足人们对天然食品的需求。血清可以改善肉丸的凝胶强度和弹性,增加肉丸的脆度,进而提高肉丸的口感。肉丸在冷冻过程中容易产生冰晶,通过添加血清可以有效抑制冰晶的产生。
2、本发明通过添加血清,可以在减少配方中8-15%原料肉添加量、增加水、淀粉等辅料添加量的情况下,做出与不改变配方一样甚至更好的产品。因此,在肉丸制作过程中添加血清不仅能够改善产品的品质,而且能够降低成本,提高产品的经济价值。
3、本发明工艺简单易操作,成本低,经济效益好,适于工业化生产。
具体实施方式
下面结合实施案例对本发明作进一步描述。但是本发明不限于所给出的例子:
实施例1:
一种弹脆肉丸,由鸡大胸40kg、鸡皮12kg、血清13kg、食盐1.6kg、白砂糖0.6kg、味精0.5kg、大豆分离蛋白1kg、玉米淀粉8kg、葱2kg、姜1kg、鸡膏0.3kg、冰水20kg组成。
具体制作方法是:将鸡肉洗净后放入高速斩拌机,3600r/min斩拌2min;加入血清后,3600r/min斩拌1min;然后按照比例添加其它各种辅料,3600r/min斩拌1min;加入淀粉和水,1200r/min斩拌1min;团成直径约为2cm的丸子,82℃蒸煮5min;冷却后,送入速冻库。
实施例2
一种弹脆肉丸,由鸡大胸38kg、鸡皮15kg、血清14kg、食盐1.3kg、白砂糖0.5kg、味精0.7kg、大豆分离蛋白1kg、玉米淀粉6kg、葱2kg、姜1kg、鸡膏0.5kg、冰水20kg组成。
将鸡肉洗净后放入高速斩拌机,3600r/min斩拌2min;加入血清后,3600r/min斩拌1min;然后按照比例添加其它各种辅料,3600r/min斩拌1min;加入淀粉和水,1200r/min斩拌1min;团成直径约为2cm的丸子,82℃蒸煮5min;冷却后,送入速冻库。
Claims (3)
1.一种弹脆肉丸,其特征在于:由下列原料按照如下的重量配比制成:鸡大胸35-45份、鸡皮10-15份、血清10-15份、食盐1-2份、白砂糖0.5-1份、味精0.5-1份、大豆分离蛋白0.7-1.3份、玉米淀粉6-8份、葱2-3份、姜1-2份、鸡膏0.2-0.3份、冰水15-20份。
2.一种根据权利要求1所述弹脆肉丸的制作方法,依照下列步骤完成:
(1)将鸡肉洗净后放入高速斩拌机,斩拌条件为:3600r/min、2min;
(2)按照比例加入血清后,高速斩拌,斩拌条件为:3600r/min、1min;
(3)按照比例添加其它各种辅料,3600r/min斩拌1min;
(4)加入淀粉和水进行斩拌,斩拌条件为:1200r/min、1min;
(5)团成直径约为2cm的丸子,82℃蒸煮5min;
(6)冷却后,送入速冻库。
3.根据权利要求1所述弹脆肉丸,其特征在于:上述血清是新鲜动物血液经抗凝、离心、分离后所得的上清液。
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Cited By (2)
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CN103734782A (zh) * | 2013-12-24 | 2014-04-23 | 湖北宝迪农业科技有限公司 | 一种高弹性、内含汁液的包心猪肉丸及其制作方法 |
CN104509879A (zh) * | 2014-12-30 | 2015-04-15 | 安徽先知缘食品有限公司 | 一种糯米鸡肉丸及其制备方法 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103734782A (zh) * | 2013-12-24 | 2014-04-23 | 湖北宝迪农业科技有限公司 | 一种高弹性、内含汁液的包心猪肉丸及其制作方法 |
CN104509879A (zh) * | 2014-12-30 | 2015-04-15 | 安徽先知缘食品有限公司 | 一种糯米鸡肉丸及其制备方法 |
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