CN103689640B - 一种膳食纤维鸭肉松的加工方法 - Google Patents
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Abstract
本发明涉及一种膳食纤维鸭肉松的加工方法。所用原料为新鲜的瘦鸭肉，所用辅料包括蔗糖、酱油、黄酒、良姜、茴香、食盐、果胶和酵母。具体加工操作步骤：1）将瘦鸭肉切成块状鸭肉；2）将块状鸭肉浸入酵母溶液中发酵，去除腥味；3）将辅料加水文火煮20min，放入块状瘦鸭肉沸腾状态下煮制120min；4）炒制：将煮熟的块状鸭肉炒制，炒制的过程中加入果胶；5）搓松与烘制：剔除焦头后，置于搓松机中搓松；再将搓松之后的肉松烘制以移去多余的水分，即得到鸭肉松。本发明通过酵母溶液对鸭肉浸泡，有效脱除鸭肉的腥味；炒制时添加果胶，可有效改善鸭肉松的形态、色泽和滋味。
Description
技术领域
本发明属于一种食品的加工方法，具体地涉及到一种膳食纤维鸭肉松的加工方法。
背景技术
肉松是我国著名特色产品，是选用新鲜的优质精瘦肉经煮制、炒干、搓松等工艺制成的一种营养丰富、味美可口的高档肉制品。肉松种类多样，具有重量轻、体积小、便于携带、运输和贮藏等特点，是老少皆宜，适合佐餐、赠送、旅游的一种营养性速食类熟制佳品。
我国的肉松加工有着几百年的历史，在全国各地皆有制作，经过不断地变革，已逐渐形成了许多地方特色的加工工艺，比较有名的当属江苏太仓肉松和福建油酥肉松，而且肉松的种类也越来越多样化。目前市场上的肉松有猪肉松、牛肉松、鸡肉松、鱼肉松、鹅肉松、蛋松等，却未见有鸭肉松，分析其原因主要是鸭肉腥味重，制成肉松之后仍具有很重的腥味，让人难以接受，制约了鸭肉松的发展。
发明内容
本发明的目的是克服鸭肉所固有的腥味，改善与均衡营养，提供一种富含膳食纤维鸭肉松的加工方法。
具体的技术解决方案如下：
制备膳食纤维鸭肉松所用原料为新鲜的瘦鸭肉，所用辅料包括蔗糖、酱油、黄酒、良姜、茴香、食盐和酵母；加工操作步骤如下：
1）将瘦鸭肉切成块状鸭肉；
2）将块状鸭肉浸入酵母溶液中发酵，去除腥味；
3）将辅料加水文火煮20min后，放入块状瘦鸭肉沸腾状态下煮制120min；
4）炒制：将煮熟的块状鸭肉炒制，炒制的过程中加入果胶；
5）搓松与烘制：剔除焦头后，置于搓松机中搓松；再将搓松之后的肉松烘制以移去多余的水分，即得到鸭肉松。
制备一种膳食纤维鸭肉松的具体制备操作步骤如下：
1）剔除鸭骨、鸭皮、脂肪、筋键的瘦鸭肉100g，顺其纤维纹路切成宽度3cm鸭肉块，再按间隔3cm的长度横切成方形的块状鸭肉；
2）将块状鸭肉浸入质量浓度1.5%～2.0%酵母溶液中，温度35～38℃条件下，发酵50～60min，去除腥味，得到发酵鸭肉块；
3）将辅料蔗糖、酱油、黄酒，良姜、茴香、食盐放入锅中，加30ml水用文火煮20min，除去上层浮沫，得到调料水；将发酵鸭肉块放入调料水中，并添加水至100ml，在沸腾状态下煮制120min，煮制过程中适量补充水，以防糊锅；其中蔗糖、酱油、黄酒、良姜、茴香和食盐添加的质量分别为瘦鸭肉质量的3%、1.7%、6%、1%、0.12%和2%；
4）炒制：将煮好的鸭肉块炒制40min，炒制5min时，按瘦鸭肉质量的1.5%～2.5%加入果胶；
5）搓松与烘制：剔除焦头后，置于搓松机中搓松；再将搓松之后的肉松烘制以移去多余的水分；得到金黄色、絮状的膳食纤维鸭肉松。
所述酵母为面包活性干酵母。
本发明工艺方法的有益技术效果体现在以下方面：
（1）采用酵母液发酵工艺，可有效去除鸭肉松的腥味，改善鸭肉松的品质和风味；
活性干酵母是由特殊培养的鲜酵母经压榨干燥脱水后仍保持强的发酵能力的干酵母制品，被广泛用于食品工业和发酵工业，常见的主要有面包、酒精、葡萄酒用的活性干酵母，用于面粉的膨松和酒精、食醋的发酵。研究发现，酵母溶液对鱼类的腥味有一定的脱除效果，原因可能是酵母疏松的结构对腥臭物质有吸附作用，或是酵母利用腥味物质合成大分子物质并被细胞聚积，或是酵母含有的多种酶能转化腥味物质为无腥臭的物质。此外，面包酵母还是重要的调味品，其所含的蛋白质（48-50%）和核酸（8-10%）经酵母自溶和酶水解成为氨基酸和核苷酸的水溶液，经美拉德反应可形成具有肉香味的风味物质，有利于改进食品的风味；
（2）添加果胶可有效改善鸭肉松的形态、色泽和滋味，还具有较好的营养保健作用；
果胶系水溶性膳食纤维，膳食纤维（分为水溶性和水不溶性两类）具有吸水、粘滞、结合有机化合物、阳离子交换作用等功能特性（水溶性膳食纤维还具有细菌发酵作用），在保持消化系统健康上扮演着重要的角色，是健康饮食不可缺少的食物营养素。它可减缓消化速度和加快排泄胆固醇，让血液中的血糖和胆固醇控制在理想水平；它可稀释和加速食物中的致癌物质和有毒物质的移除，保护消化道和预防结肠癌；摄取足够的纤维还可以预防心血管疾病、癌症、糖尿病以及其它疾病；果胶除具有膳食纤维的功能特性外，其细菌酵解作用产生的短链脂肪酸还可作为肠道细胞和细菌的能量来源，促进肠道蠕动，减少胀气，改善便秘。目前果胶被广泛用于食品和保健品领域，在食品上用作胶凝剂、增稠剂、稳定剂、悬浮剂、乳化剂、增香增效剂；用作医药保健品可显著降低血糖、血脂，减少胆固醇，疏通血管，对糖尿病、高血压、便秘以及解除铅中毒都有明显作用，是高档的天然食品添加剂和保健品。
具体实施方式
下面通过实施例，对本发明作进一步地描述。
实施例1
原料：剔除鸭骨、鸭皮、脂肪、筋键的瘦鸭肉100g；
辅料：3g蔗糖、1.7g酱油、6g黄酒、1g良姜、0.12g茴香、2g食盐、2g果胶。
膳食纤维鸭肉松的具体制备操作步骤如下：
1）顺着瘦鸭肉的纤维纹路切成宽度3cm鸭肉块，再按间隔3cm的长度横切成方形的块状鸭肉；
2）将块状鸭肉浸入质量浓度为1.5%的面包活性干酵母溶液中，温度35℃条件下，发酵60min，去除腥味，得到发酵鸭肉块；
3）将辅料蔗糖、酱油、黄酒，良姜、茴香、食盐放入锅中，加30ml水用文火煮20min，除去上层浮沫，得到调料水；将发酵鸭肉块放入调料水中，并添加水至100ml，在沸腾状态下煮制120min，煮制过程中适量补充水，以防糊锅；
4）炒制：将煮制后的鸭肉块炒制40min，炒制5min时加入果胶；
5）搓松与烘制：剔除焦头后，置于搓松机中搓松；再将搓松之后的肉松温度70℃烘制60min以移去多余的水分；得到金黄色、絮状的膳食纤维鸭肉松。
实施例2
原料：剔除鸭骨、鸭皮、脂肪、筋键的瘦鸭肉100g；
辅料：3g蔗糖、1.7g酱油、6g黄酒、1g良姜、0.12g茴香、2g食盐、1.5g果胶。
膳食纤维鸭肉松的具体制备操作步骤如下：
1）顺着瘦鸭肉的纤维纹路切成宽度3cm鸭肉块，再按间隔3cm的长度横切成方形的块状鸭肉；
2）将块状鸭肉浸入质量浓度为2.0%的面包活性干酵母溶液中，温度38℃条件下，发酵50min，去除腥味，得到发酵鸭肉块；
3）将辅料蔗糖、酱油、黄酒，良姜、茴香、食盐放入锅中，加30ml水用文火煮20min，除去上层浮沫，得到调料水；将发酵鸭肉块放入调料水中，并添加水至100ml，在沸腾状态下煮制120min，煮制过程中适量补充水，以防糊锅；
4）炒制：将煮制后的鸭肉块炒制40min，炒制5min时加入果胶；
5）搓松与烘制：剔除焦头后，置于搓松机中搓松；再将搓松之后的肉松温度70℃烘制60min以移去多余的水分；得到金黄色、絮状的膳食纤维鸭肉松。
Claims (2)
1.一种膳食纤维鸭肉松的加工方法，所用原料为新鲜的瘦鸭肉，所用辅料包括蔗糖、酱油、黄酒、良姜、茴香、食盐和酵母；其特征在于：具体加工操作步骤如下：
1)将瘦鸭肉切成块状鸭肉；
2)将块状鸭肉浸入酵母溶液中，温度35～38℃条件下，发酵50～60min，去除腥味；
3)将辅料加水文火煮20min后，放入块状瘦鸭肉沸腾状态下煮制120min；
4)炒制：将煮熟的块状鸭肉炒制，炒制的过程中加入果胶；
5)搓松与烘制：剔除焦头后，置于搓松机中搓松；再将搓松之后的肉松烘制以移去多余的水分，即得到鸭肉松；
所述酵母溶液中的酵母为面包活性干酵母。
2.根据权利要求1所述的一种膳食纤维鸭肉松的加工方法，其特征在于：具体制备操作步骤如下：
1)剔除鸭骨、鸭皮、脂肪、筋键的瘦鸭肉100g，顺其纤维纹路切成宽度3cm鸭肉块，再按间隔3cm的长度横切成方形的块状鸭肉；
2)将块状鸭肉浸入质量浓度1.5％～2.0％酵母溶液中，温度35～38℃条件下，发酵50～60min，去除腥味，得到发酵鸭肉块；
3)将辅料蔗糖、酱油、黄酒，良姜、茴香、食盐放入锅中，加30ml水用文火煮20min，除去上层浮沫，得到调料水；将发酵鸭肉块放入调料水中，并添加水至100ml，在沸腾状态下煮制120min，煮制过程中适量补充水，以防糊锅；其中蔗糖、酱油、黄酒、良姜、茴香和食盐添加的质量分别为瘦鸭肉质量的3％、1.7％、6％、1％、0.12％和2％；
4)炒制：将煮好的鸭肉块炒制40min，炒制5min时，按瘦鸭肉质量的1.5％～2.5％加入果胶；
5)搓松与烘制：剔除焦头后，置于搓松机中搓松；再将搓松之后的肉松烘制以移去多余的水分；得到金黄色、絮状的膳食纤维鸭肉松。
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