CN103704751A - 一种低盐香辣鸭肉酱及制作方法 - Google Patents
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Abstract
本发明涉及一种低盐香辣鸭肉酱及制备方法。所用原料主要有：鸭腿肉、甜面酱、复合盐等；复合盐包括食品级氯化钠、氯化钾、氯化钙和乳酸钙；具体加工操作步骤包括：鸭腿肉的预处理、搅拌腌制、炒制、熬制、灌装、排气、灭菌。本发明低盐香辣鸭肉酱营养价值高，风味浓郁、口感佳等特点，且使用复合盐替代食盐，低盐香辣鸭肉酱中钠盐含量≤1.5%，显著降低了产品中的食盐含量，并能保持肉酱类产品的色泽、质地及保质期。本发明的低盐肉酱产品符合当今社会人们追求健康、营养、风味的食品消费需求，具有广阔的市场发展前景。
Description
技术领域
本发明属于调味品及肉制品加工领域，具体涉及低盐香辣鸭肉酱的制作方法。
背景技术
我国是世界上最大的水禽生产与消费国。鸭肉作为水禽食品之一，味甘、寒，入肺胃肾经，有滋补、养胃、补肾、消水肿、止热痢、止咳化痰等作用；鸭肉具有低脂肪、低胆固醇、高蛋白等优点，其中的脂肪酸熔点低，易于消化；鸭肉中还含有较丰富的烟酸，是构成人体内两种重要辅酶的成分之一，可预防心肌梗死等心脏疾病，且其B族维生素和维生素E的含量高于其他肉品，能有效抵抗脚气病、神经炎等多种炎症，还具有抗衰老功效。肉酱是现代消费者非常喜爱的调味品之一，而现在市场上的肉酱多以猪肉和牛肉为原料，品种较少，且食盐含量普遍较高，易诱发高血压等疾病。
发明内容
为满足当今社会人们追求健康、营养、风味的食品消费需求，本发明开发了一种低盐香辣鸭肉酱。
一种低盐香辣鸭肉酱所用原料和辅料如下：
原料：颗粒状的鸭肉60-65g、甜面酱30-35 g；
辅料：黄豆粉20-25 g、小麦粉4-6 g、五香粉0.4-0.5 g、生姜粉0.4-0.5 g、复合盐10-11 g、鲜葱末5-7 g、干辣椒5-7 g、味精0.8-0.9 g、植物油25-30 g、水350-400 g；
所述复合盐由重量比20%的氯化钠、35%的氯化钾、20%的氯化钙和25%的乳酸钙组成，且所有盐均为食品级；所述低盐香辣鸭肉酱中钠盐含量≤1.5%。
所述的低盐香辣鸭肉酱的方法，具体加工操作步骤如下：
（1）鸭肉预处理：将剔除骨头、皮、结缔组织及瘀伤组织的鸭肉洗净、沥干，切成黄豆大小的鸭肉粒；
（2）搅拌、腌制：在温度0-10℃条件下，将复合盐与鸭肉粒搅拌均匀，腌制30min；
（3）炒制：将植物油、干辣椒和鲜葱末一起炒制，炒制到有浓郁的辣椒油香味产生；再将腌制好的鸭肉粒倒入锅中，一起翻炒，直至鸭肉粒表面发白，得到熟鸭肉粒；
（4）熬制：将甜面酱、熟鸭肉粒和其他辅料即黄豆粉、小麦粉、五香粉、生姜粉和水一起混合均匀，文火熬制25～30分钟，加入味精混合均匀，即得到低盐香辣鸭肉酱；
（5）灌装、排气、灭菌：将步骤（4）熬制的低盐香辣鸭肉酱出锅，保持料温80℃以上，热灌装；灌装后肉酱排气15min，温度121℃灭菌20min，杀菌结束快速冷却至室温，得低盐香辣鸭肉酱产品，低盐香辣鸭肉酱产品的酱色纯正，有光泽；质地均匀，鸭肉粒富有弹性；风味浓郁，咸、甜适中；钠盐含量≤1.5%。
所述复合盐中的氯化钠、氯化钾、氯化钙和乳酸钙均为食品级盐。
所述鸭肉为冰冻或新鲜的鸭后腿肉。
本发明的有益技术效果体现在以下方面：
1.本发明以鸭肉为主要原料，添加剂使用：符合《食品安全国家标准 食品添加剂使用标准》（GB 2760）的要求；利用食品级氯化钾、氯化钙、乳酸钙部分替代传统食盐，钠盐含量≤1.5%，显著降低产品中钠盐的含量；
2.本发明的产品具有高蛋白、低脂肪、低钠盐的特点；营养丰富，食用安全；添加适量的钾盐，可抑制肾上腺素的释放，促进体内钠和水的排出，有利于降低血压；添加的氯化钙和乳酸钙，可提高钙含量，改善肉的嫩度及风味，并保持产品的色泽，同时乳酸钙还具有较强的抑菌效果，弥补了钠盐降低可能导致产品保质期缩短的缺陷；
3.本发明的低盐肉酱产品符合当今社会人们追求健康、营养、风味的食品消费需求，具有广阔的市场发展前景。
具体实施方式
下面结合实施例，对本发明作进一步地说明。
实施例1
原料：颗粒状的鸭肉60、甜面酱30；
辅料：黄豆粉20、小麦粉4、五香粉0.4、生姜粉0.4、复合盐10、鲜葱末5、干辣椒5、味精0.8、植物油30、自来水350。其中复合盐重量配比为：食品级氯化钠20%、食品级氯化钾35%、食品级氯化钙20%、食品级乳酸钙25%。
加工方法如下：
（1）鸭腿的预处理：剔除冷冰的鸭后腿中的骨头、皮、结缔组织及瘀伤组织，用清水清洗、沥干，再用切丁机将鸭腿肉分切成黄豆大小的鸭肉粒；
（2）搅拌、腌制：在温度0-10℃条件下，将复合盐与鸭肉粒搅拌均匀后，腌制30min；
（3）炒制：将植物油倒入洁净的平底锅中，用电磁炉加热植物油，至微冒烟状态；将切成粉末状的干辣椒和鲜葱末倒入锅中，炒制到有浓郁的辣椒油香味产生；再将腌制好的鸭肉粒倒入锅中进行翻炒，直至鸭肉粒表面发白，得到熟鸭肉粒；
（4）熬制：将甜面酱、熟鸭肉粒和及其他辅料即黄豆粉、小麦粉、五香粉、生姜粉和水加入锅中混合均匀，在电磁炉上文火熬制25 min（可见水分已几乎蒸干），加入味精混合均匀，即得到低盐香辣鸭肉酱；
（5）灌装、排气、灭菌：将步骤（4）熬制的低盐香辣鸭肉酱出锅，保持料温80℃以上热灌装；灌装后肉酱排气15min，温度121℃灭菌20min，杀菌结束后快速冷却至室温，得低盐香辣鸭肉酱产品。低盐香辣鸭肉酱产品酱色纯正，有光泽；质地均匀，鸭肉粒富有弹性；风味浓郁，咸、甜适中；钠盐含量≤1.2%。
实施例2
原料：颗粒状的鸭肉65、甜面酱35；
辅料：黄豆粉25、小麦粉6、五香粉0.5、生姜粉0.5、复合盐11、鲜葱末7、干辣椒7、味精0.9、植物油30、自来水400。
除熬制过程中文火熬制30 min外，复合盐的配比、肉酱的其它加工方法均同实施例1。
所得低盐香辣鸭肉酱的钠盐含量≤1.2%；低盐香辣鸭肉酱产品香辣爽口，鸭肉质地嫩；其他质量指标同实施例1。
Claims (4)
1.一种低盐香辣鸭肉酱，其特征在于所用原料和辅料如下：
原料：颗粒状的鸭肉60-65g、甜面酱30-35 g；
辅料：黄豆粉20-25 g、小麦粉4-6 g、五香粉0.4-0.5 g、生姜粉0.4-0.5 g、复合盐10-11 g、鲜葱末5-7 g、干辣椒5-7 g、味精0.8-0.9 g、植物油25-30 g、水350-400 g；
所述复合盐由重量比20%的氯化钠、35%的氯化钾、20%的氯化钙和25%的乳酸钙组成，且所有盐均为食品级；所述低盐香辣鸭肉酱中钠盐含量≤1.5%。
2.制作权利要求1所述的低盐香辣鸭肉酱的方法，其特征在于具体加工操作步骤如下：
（1）鸭肉预处理：将剔除骨头、皮、结缔组织及瘀伤组织的鸭肉洗净、沥干，切成黄豆大小的鸭肉粒；
（2）搅拌、腌制：在温度0-10℃条件下，将复合盐与鸭肉粒搅拌均匀，腌制30min；
（3）炒制：将植物油、干辣椒和鲜葱末一起炒制，炒制到有浓郁的辣椒油香味产生；再将腌制好的鸭肉粒倒入锅中，一起翻炒，直至鸭肉粒表面发白，得到熟鸭肉粒；
（4）熬制：将甜面酱、熟鸭肉粒和其他辅料即黄豆粉、小麦粉、五香粉、生姜粉和水一起混合均匀，文火熬制25～30分钟，加入味精混合均匀，即得到低盐香辣鸭肉酱；
（5）灌装、排气、灭菌：将步骤（4）熬制的低盐香辣鸭肉酱出锅，保持料温80℃以上，热灌装；灌装后肉酱排气15min，温度121℃灭菌20min，杀菌结束快速冷却至室温，得低盐香辣鸭肉酱产品，低盐香辣鸭肉酱产品的酱色纯正，有光泽；质地均匀，鸭肉粒富有弹性；风味浓郁，咸、甜适中；钠盐含量≤1.5%。
3.根据权利要求1所述的制作低盐香辣鸭肉酱的方法，其特征在于：所述复合盐中的氯化钠、氯化钾、氯化钙和乳酸钙均为食品级盐。
4.根据权利要求2所述的制作低盐香辣鸭肉酱的方法，其特征在于：所述鸭肉为冰冻或新鲜的鸭后腿肉。
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