CN103798827B - 鸭骨泥肉丸的加工方法 - Google Patents
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Abstract
本发明涉及一种鸭骨泥肉丸的生产方法,包括原料称量、肉丸加工、蒸煮和速冻等工序,其原料包括鸭骨泥、鸭胸肉、猪肥膘、水、淀粉、盐、食碱、蔗糖、葡萄糖、味精、葱末、姜和蛋清;蒸煮时采用将肉丸先在65~70℃水中蒸煮5~8min,然后在80~85℃水中蒸煮8~10min。本发明充分利用大量鸭骨制成的骨泥,原料配比合理,营养丰富,味道可口,价廉物美。经过处理的鸭骨泥,不仅安全卫生,而且保持了营养价值和鲜味成分;采用葛根或山药作为肉丸中的淀粉成分,在丰富肉丸种类的同时具有较好的保健功能。本发明增加了产品种类,改善了产品的口味,能带来可观的经济效益。
Description
技术领域
本发明属于食品加工领域,具体涉及一种鸭骨泥肉丸的加工方法。
背景技术
河南旭瑞食品股份有限公司年出栏3000万只鸭苗,屠宰1500万只肉鸭,加工4万吨“怀府养生鸭”系列冻品。随着公司生产规模的扩大,其加工副产物鸭骨的处理成为公司的技术难题之一。
由鸭骨加工成的骨泥中钙含量丰富,其营养成分符合人体吸收比例,骨泥中除含大量的钙以外,还含有人脑不可缺少的磷脂质、磷蛋白,能滋润皮肤,补充精血,还含有防止衰老的软骨素、骨胶原和能促进肝脏功能的蛋氨酸及维生素A、B等多种营养素。目前国内骨泥产品的开发还处于初级阶段,如何充分利用骨泥是需要解决的技术问题。
另外,在现有的肉丸系列中,大多数产品单纯采用肉类,添加少部分香料,虽然符合大众口味,但是从营养价值上来讲,长期使用对人体并没有明显好处。
在当今强调药食两用、药食同源、药补不如食补的年代,如何在肉丸使用药食两用原料,使肉丸具有营养价值的同时,具有一定的食疗和保健功效,也是本发明要解决的技术问题。
发明内容
本发明提供一种能充分利用鸭骨的肉丸加工方法,该方法增加了食品种类、丰富肉丸口味,同时解决了鸭骨过剩的难题。
本发明的技术方案:
一种鸭骨泥肉丸的加工方法,包括以下步骤:
(1)原料称量:鸭骨泥10-15份、鸭胸肉45-50份、猪肥膘10-15份、水15-18份、淀粉10-15份、盐2.5-3份、食碱0.25-0.3份、蔗糖0.5-0.8份、葡萄糖0.4-0.6份、味精0.25-0.3份、葱末1.5-3份、姜2-4份、蛋清2.6-3份;
(2)肉丸加工:将鸭胸肉、猪肥膘分别绞碎成肉末,加入其余原料搅拌均匀,制成馅料;用肉圆成形机将馅料制成肉丸;
(3)蒸煮:将肉丸先在65~70℃水中蒸煮5~8min,然后在80~85℃水中蒸煮8~10min,待丸子全部浮上来后捞起,放在容器内沥干水分;
(4)速冻:将沥干水分后的肉丸预冷,使温度降至0~4℃;然后进行速冻,使其温度降至–30~–35℃;再根据不同需要定量包装,入冷藏库保存。
其中鸭骨泥的加工方法如下:在0~5℃条件下将鸭骨通过粉碎机粉碎后,经胶体磨研磨3次,分别研磨至25~100目、200~350目和360目~500目的鸭骨泥,每次研磨时加入冰水,冰水的量为鸭骨重量的30%~45%,再经电磨研磨2次,最后研磨至500~600目的鸭骨泥。
所述淀粉为葛根或山药制成的淀粉。
所述肉丸直径为2cm;搅拌过程中温度控制在0~12℃。
本发明的积极有益效果:
(1)本发明能充分利用大量鸭骨,将鸭骨制成骨泥,按一定比例添加到鸭肉丸中,从而研制出既营养又美味的新型肉丸食品。
(2)本发明采用鸭骨泥,配合鸭胸肉、猪肥膘、淀粉为主要原料制成肉丸,原料配比合理,不仅营养丰富,味道可口,真正做到价廉物美。
(3)本发明经过处理的鸭骨泥,在0~5℃低温条件下进行,通过粉碎机、胶体磨、电磨三种机器加工,所得骨泥粒度小于500目,骨泥不仅安全卫生,而且最大限度地保持了鸭骨中的营养价值和鲜味成分,使产品具备良好的弹性、细腻的口感和较高的吸收率。
(4)本发明蒸煮肉丸时采用低温两段蒸煮方法,这样可以增加产品在生产、包装、运输过程中的抗振性和磨损性,产品能保持良好外形,提高产品得率。
(5)本发明采用葛根或山药作为肉丸中淀粉成分替代普通淀粉,在丰富肉丸种类的同时,肉丸具有较好的保健功能。因葛根粉含有人体需要的十多种氨基酸和多种微量元素,还富含硒元素,具有一定的抗癌功效,保健作用较好;山药不仅富含多种氨基酸、微量元素及其它矿物质,具有健脾胃、补肺肾、补中益气、健脾补虚和益心安神等作用,经常食用可提高机体的免疫力。
(6)本发明增加了产品种类,改善了产品的口味,营养丰富,能带来可观的经济效益。
具体实施方式
以下实施例可以详细说明本发明的方法。
实施例1、一种鸭骨泥肉丸的加工方法,包括以下步骤:
(1)鸭骨泥制备:在0~5℃条件下将鸭骨通过粉碎机粉碎后,经胶体磨研磨3次,分别研磨至25~100目、200~350目和360目~500目,每次研磨时加入冰水,冰水量为鸭骨重量的30%~45%,再经电磨研磨2次,最后研磨至500~600目的鸭骨泥;
(2)原料称量:鸭骨泥10kg、鸭胸肉45kg、猪肥膘10kg、水15kg、葛根淀粉10kg、盐2.5kg、食碱0.25kg、蔗糖0.5kg、葡萄糖0.4kg、味精0.25kg、葱末1.5kg、姜2kg、蛋清2.6kg;
(3)肉丸加工:将鸭胸肉、猪肥膘分别绞碎成肉末,加入其余原料,搅拌均匀,制成馅料;用肉圆成形机将馅料制成直径约2cm的肉丸;
(4)蒸煮:将肉丸先在65~70℃水中下蒸煮5~8min,然后在80~85℃水中蒸煮8~10min,待丸子全部浮上来后捞起,放在容器内沥干水分;
(5)速冻:将沥干水后的肉丸预冷,使温度降至0~4℃;然后进行速冻,使其温度降至–30~–35℃;再根据不同需要定量包装,入冷藏库保存。
实施例2、同例1基本相同,不同之处在于:
原料称量:鸭骨泥15kg、鸭胸肉50kg、猪肥膘15kg、水18kg、葛根淀粉15kg、盐3kg、食碱0.3kg、蔗糖0.8kg、葡萄糖0.6kg、味精0.3kg、葱末3kg、姜4kg、蛋清3kg;
实施例3、同例1基本相同,不同之处在于:
原料称量:鸭骨泥12kg、鸭胸肉48kg、猪肥膘12kg、水16kg、山药淀粉13kg、盐2.8kg、食碱0.25kg、蔗糖0.6kg、葡萄糖0.5kg、味精0.28kg、葱末2kg、姜3kg、蛋清2.8kg。
Claims (4)
1.一种鸭骨泥肉丸的加工方法,其特征在于,该方法包括以下步骤:
(1)原料称量:鸭骨泥10-15份、鸭胸肉45-50份、猪肥膘10-15份、水15-18份、淀粉10-15份、盐2.5-3份、食碱0.25-0.3份、蔗糖0.5-0.8份、葡萄糖0.4-0.6份、味精0.25-0.3份、葱末1.5-3份、姜2-4份、蛋清2.6-3份;
(2)肉丸加工:将鸭胸肉、猪肥膘分别绞碎成肉末,加入其余原料搅拌均匀,制成馅料;用肉圆成形机将馅料制成肉丸;
(3)蒸煮:将肉丸先在65~70℃水中蒸煮5~8min,然后在80~85℃水中蒸煮8~10min,待丸子全部浮上来后捞起,放在容器内沥干水分;
(4)速冻:将沥干水分后的肉丸预冷,使温度降至0~4℃;然后进行速冻,使其温度降至–30~–35℃;再根据不同需要定量包装,入冷藏库保存;
其中鸭骨泥的加工方法如下:在0~5℃条件下将鸭骨通过粉碎机粉碎后,经胶体磨研磨3次,分别研磨至25~100目、200~350目和360目~500目的鸭骨泥,每次研磨时加入冰水,冰水的量为鸭骨重量的30%~45%,再经电磨研磨2次,最后研磨至500~600目的鸭骨泥。
2.根据权利要求1所述的加工方法,其特征在于,所述淀粉为葛根或山药制成的淀粉。
3.根据权利要求1所述的加工方法,其特征在于,所述肉丸直径为2cm。
4.根据权利要求1-3任一项所述的加工方法,其特征在于,所述搅拌过程中温度控制在0~12℃。
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