CN103704733A - 方便即食型复合蔬菜肉制品 - Google Patents

方便即食型复合蔬菜肉制品 Download PDF

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CN103704733A
CN103704733A CN201410002391.0A CN201410002391A CN103704733A CN 103704733 A CN103704733 A CN 103704733A CN 201410002391 A CN201410002391 A CN 201410002391A CN 103704733 A CN103704733 A CN 103704733A
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composite vegetable
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CN103704733B (zh
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姚静
陈从贵
卢秋红
王武
方红美
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Hefei University of Technology
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67Reformed meat products other than sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/08Food product presented as a kit of parts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/20Ingredients acting on or related to the structure

Abstract

本发明涉及一种方便即食型复合蔬菜肉制品。方便即食型复合蔬菜肉制品包括猪瘦肉或牛肉、猪肥膘肉、复合蔬菜、马铃薯全粉、小麦粉及辅料;其中复合蔬菜包括山药、胡萝卜和土豆。制备方法是将混合肉丁、复合蔬菜丁、马铃薯全粉和小麦粉混合,成型,结合蒸制和低温烘烤的熟化工艺方法;方便即食型复合蔬菜肉制品的质量要求如下:蛋白质含量≥14%、脂肪含量≤10%、水分含量≤60%、总膳食纤维含量≥1.4%。本发明为营养均衡的即食型肉制品,一方面丰富了肉制品的种类,另一方面改善了肉制品的营养结构;而且易于实现产业化生产。

Description

方便即食型复合蔬菜肉制品
技术领域
[0001] 本发明属于食品加工技术领域,具体涉及一种方便即食型的肉食品。
背景技术
[0002] 肉制品是人们日常生活中不可或缺的一类食品。传统肉制品,高脂肪、低膳食纤维,营养不均衡。随着社会的快速发展,人们越来越重视食品的安全、营养、美味与食用方便性。开发既美味又营养均衡的主食型肉制品,代表着肉制品的一个发展方向。将蔬菜与肉制品进行有机搭配,不仅可以平衡营养,而且也能丰富肉制品风味与品种。
[0003] 有研究表明,山药、胡萝卜、土豆富含多种维生素、微量元素、膳食纤维及活性物质。山药具有调节内分泌、降血脂、抗病毒等多种生理功能;胡萝卜可抗衰老、降低老年人心血管疾病发病率;土豆能够健胃脾、润肠道、预防中风等。将上述蔬菜与肉有机搭配,开发出美味又营养、食用方便的主食型肉制品,在生活节奏日益逐步加快的现代社会,具有很大的发展前景。
发明内容
[0004] 为了丰富方便即食型肉食品品种,开发出营养均衡的偏主食性肉制品,提高肉制品加工增值水平,促进人类健康,本发明提供一种方便即食型复合蔬菜肉制品。
[0005] 方便即食型复合蔬菜肉制品包括下列重量份的原料和辅料:
原料:瘦肉33~34g、猪肥膘肉7~8g、复合蔬菜24~26g、马铃薯全粉12~13g、小麦粉12~13g ;
辅料:食盐1.5~2.0g、白砂糖1.5~2.0g、料酒1.0~1.5g、蒜蓉2.0~2.5g、复合磷酸盐1.0~1.2g、生姜粉0.5~0.8g、味精0.3~0.5g。
[0006] 方便即食型复合蔬菜肉制品的具体加工操作步骤如下:
(1)将瘦肉和猪肥膘肉分别切丁、混合,加入辅料,在温度O~10°C环境中搅拌、混匀,得混合肉丁;
(2)将复合蔬菜分别清洗、去皮、切丁,沸水烫漂5min,得复合蔬菜丁 ;
(3)将所述混合肉丁、所述复合蔬菜丁、马铃薯全粉和小麦粉混合均匀,制成饼坯;
(4)将饼坯在常压蒸汽条件下蒸制30~35min,冷却至温度70°C以下;并在温度70°C条件下烘烤30~35min,得到熟饼;
(5)将熟饼快速风冷至室温,包装,即得方便即食型复合蔬菜肉制品。
[0007] 所述方便即食型复合蔬菜肉制品符合如下质量要求:蛋白质含量> 14%,脂肪含量≤10%,水分含量≤60%,总膳食纤维含量≥1.4%。
[0008] 所述瘦肉为剔除骨头和皮的猪肉或牛肉。
[0009] 所述复合蔬菜为土豆、山药和胡萝卜,三者的用量按质量比为2:1:1。
[0010] 步骤(1)所述混合肉丁或步骤(2)中所述复合蔬菜丁均为3~5mm3的小块。
[0011] 本发明的有益技术效果体现在以下方面: 1.本发明将土豆、山药和胡萝卜三种块茎类蔬菜与肉有机搭配,开发出营养均衡的主食型肉制品,符合目前肉制品的发展方向。营养互补的同时也可改善传统肉制品的结构和外观。山药、胡萝卜及土豆均富含淀粉,组织结构均一,易处理;并含有丰富的膳食纤维及活性多糖如山药多糖、胡萝卜多糖,有多种生理特性,可改善传统肉制品的营养缺陷,提高其食用价值。另外,添加的马铃薯全粉可改善产品的光泽和组织结构;小麦粉可改善产品的质构。本发明的产品可将传统菜肴型肉制品转变为主食型肉制品,以适应人们生活快节奏的消费需求;
2.本发明工艺技术中的熟化手段主要采用蒸制和低温烘烤,尤其是蒸制后的低温烘烤,不仅能一定程度上减少产品水分,提高贮藏时间,同时也能让产品中的风味前体物质发生反应,产生独特风味。本发明摒弃了传统的煎、炸工艺,降低了产品的热量和脂肪含量,并很好地保留了产品的营养物质及风味,符合当前人们对健康食品的消费要求。本发明的产品营养均衡、食用方便,加工工艺易于工业化生产实现,对推动我国传统肉制品加工行业发展具有积极意义。
具体实施方式
[0012] 下面结合实施例,对本发明作进一步地描述。
[0013] 实施例1
方便即食型复合蔬菜肉制品包括下列重量份的原料和辅料:
原料:猪瘦肉34 Kg、猪肥膘肉7 Kg、山药6.5 Kg、胡萝卜6.5 Kg、土豆13 Kg、马铃薯全粉12 Kg、小麦粉13 Kg;
辅料:食盐1.5 Kg、白砂糖1.5 Kg、生姜粉0.5 Kg、蒜蓉2.0 Kg、复合磷酸盐1.0 Kg、味精0.3 Kg、料酒1.0 Kgo
[0014] 方便即食型复合蔬菜肉制品的具体加工操作步骤如下:
(1)将猪瘦肉和猪肥膘肉分别切丁、混合,加入辅料,在温度O〜10°C环境中搅拌、混勻,得3mm3小块的混合肉丁 ;
(2)将复合蔬菜分别清洗、去皮、切丁,沸水烫漂5min,得3mm3小块的复合蔬菜丁 ;
(3)将混合肉丁、复合蔬菜丁、马铃薯全粉和小麦粉混合均匀,制成饼坯;饼坯为Φ IOcmX Icm的圆饼;
(4)将饼坯在常压蒸汽条件下蒸制30〜35min,冷却至温度70°C以下,在远红外烤箱中温度70°C条件下烘烤30min,得到熟饼;
(5)将熟饼快速风冷至室温,包装,即得方便即食型复合蔬菜肉制品;方便即食型复合蔬菜肉制品符合如下质量要求:蛋白质含量14.3%、脂肪含量9.8%、水分含量< 60%、总膳食纤维含量> 1.45%。
[0015] 添加剂使用:符合《食品添加剂使用卫生标准》(GB 2760-2011)的要求。
[0016] 外观:表面平整,色泽均匀、有光泽。
[0017] 气味:有猪肉的特有香味和山药、胡萝卜、土豆的清香味,无异味。
[0018] 口感:有猪肉固有滋味,有弹性,咸淡、软硬适中。
[0019] 实施例2
原料:牛瘦肉33 Kg、猪肥膘肉8 Kg、山药6.0 Kg、胡萝卜6.0 Kg、土豆12 Kg、马铃薯全粉13 Kg、小麦粉12 Kg;
辅料:食盐2.0 Kg、白砂糖2.0 Kg、生姜粉0.8 Kg、蒜蓉2.5 Kg、复合磷酸盐1.2 Kg、味精0.5 Kg、料酒1.5 Kgo
[0020] 方便即食型复合蔬菜肉制品的具体加工操作步骤(4):将饼坯在常压蒸汽条件下蒸制35min,冷却至温度70 V以下,在远红外烤箱中温度70°C条件下烘烤35min,得到熟饼;
其它工艺步骤和条件同实例I。
[0021] 所得方便即食型复合蔬菜肉制品的蛋白质含量15.1%、脂肪含量10.0%、水分含量(60%、总膳食纤维含量> 1.42%,有牛肉的香气。

Claims (4)

1.方便即食型复合蔬菜肉制品,其特征在于包括下列重量份的原料和辅料: 原料:瘦肉33〜34g、猪肥膘肉7〜8g、复合蔬菜24〜26g、马铃薯全粉12〜13g、小麦粉12〜13g ;辅料:食盐1.5〜2.0g、白砂糖1.5〜2.0g、料酒1.0〜1.5g、蒜蓉2.0〜2.5g、复合磷酸盐1.0〜1.2g、生姜粉0.5〜0.8g、味精0.3〜0.5g ; 方便即食型复合蔬菜肉制品的具体加工操作步骤如下: (1)将瘦肉和猪肥膘肉分别切丁、混合,加入辅料,在温度O〜10°C环境中搅拌、混匀,得混合肉丁; (2)将复合蔬菜分别清洗、去皮、切丁,沸水烫漂5min,得复合蔬菜丁 ; (3)将所述混合肉丁、所述复合蔬菜丁、马铃薯全粉和小麦粉混合均匀,制成饼坯; (4)将饼坯在常压蒸汽条件下蒸制30〜35min,冷却至温度70°C以下;并在温度70°C条件下烘烤30〜35min,得到熟饼; (5)将熟饼快速风冷至室温,包装,即得方便即食型复合蔬菜肉制品;所述方便即食型复合蔬菜肉制品符合如下质量要求:蛋白质含量> 14%,脂肪含量< 10%,水分含量< 60%,总膳食纤维含量> 1.4%。
2.根据权利要求1所述的方便即食型复合蔬菜肉制品加工方法,其特征在于:所述瘦肉为剔除骨头和皮的猪肉或牛肉。
3.根据权利要求1所述的方便即食型复合蔬菜肉制品加工方法,其特征在于:所述复合蔬菜为土豆、山药和胡萝卜,三者的用量按质量比为2:1:1。
4.根据权利要求1所述的方便即食型复合蔬菜肉制品加工方法,其特征在于:步骤(I)所述混合肉丁或步骤(2)中所述复合蔬菜丁均为3〜5mm3的小块。
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CN104783191A (zh) * 2015-04-21 2015-07-22 福建师范大学福清分校 一种速食肉片及其制作方法

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