CN103859428B - 果味肉干加工方法 - Google Patents
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Abstract
本发明涉及一种果味肉干加工方法，采用全天然原料，用肉、混合果脯泥、酒、酱油、糖等，生产出颜色自然，芳香果甜味突出，口感好风味独特，无任何添加剂，信用安全方便，保质期长，销售半径广，不需要复煮，工艺简单易控制，可进行工业化生产，能满足不同口味和多样化、个性化的人群需求，同时为肉干产品增加一类芳香、果甜和营养全面合理的新产品。产品保质期可达一年以上。
Description
技术领域
本发明涉及食品加工技术领域，特别是涉及一种果味肉干加工方法。
背景技术
肉干是一种香美、方便、耐储藏、深受广大消费者喜爱的休闲食品。肉干长期以来除包装不同外，口感、风味都是以麻辣、五香、烧烤、咖喱、孜然、泡椒等盐味为主，其产品陈旧，品种单一，口味单调，缺乏民族特色，有的产品添加防腐剂和亚硝酸盐(亚硝酸盐同胃酸与蛋白质分解产物二级胺反应生成具有强烈致癌作用的亚硝胺，主要引起食管癌、胃癌、肝癌和大肠癌)，产品需要预煮和复煮将卤水煮干(收汁)，火侯掌握不好肉会煮焦，影响产品颜色、风味和质量，工艺繁琐不易控制等不足。目前，有关果味肉干的报道和公开号为CN101248885A的发明专利，介绍了一种果味牛肉干及其制备方法，都是采用含水量高的新鲜水果榨汁生产，我按报道和专利方法试制，认为产品存在果味口感淡，果香味不明显，不突出，缺乏果香味应有的风味和特点，产品保质期短，销售半径窄，不能进行工业化生产等达不到满意效果。陈旧的肉干产品不能满足人们对产品不断追求奇、新、特、异的心理、口味、安全和产品多样化及个性化的需求。
发明内容
本发明的目的是解决肉干生产存在的上述不足，提供一种果味肉干加工方法。本发明采用全天然原料，加工工艺简单易控制，肉不含亚硝酸盐，不需要复煮收汁，产品保质期长，销售半径广，可进行工业化生产。该方法将肉、混合果脯泥、白酒、酱油、白砂糖等，按肉干方法生产成果脯风味突出的肉干新产品。该产品颜色自然，芳香果甜味突出，口感好风味独特，无任何添加剂，食用安全方便。
为了满足人们对肉干食品种类、风味、特色和多样化及个性化的需求，选用我国具有民族特色，通过用糖或蜂蜜腌制，含水量少的果脯作为主要原材料。果脯迄今已有2000多年的历史，在世界上享有盛誉，在1913年巴拿马万国博览会上荣获金奖。果脯营养丰富，含有大量的葡萄糖、果糖、果酸、矿物质、多种氨基酸、纤维素等成分，具有止咳、化痰、疗脾、开胃、增进食欲、强身健体、滋阴补虚等功效。
本发明所述的一种果味肉干加工方法，通过以下步骤实现：
1.将几种果脯先切碎后粉碎得混合果脯泥；
2.将肉清洗干净后切成1～2cm方形肉粒或长3cm宽1cm的肉条，放入开水中煮3～5分钟，去除血水和浮泡，起锅沥干水得无味肉坯；
3.将无味肉坯倒入不锈钢真空滚揉机或不锈钢搅拌机中，同时加入无味肉坯重量5.0～12%的混合果脯泥、1.0～3.0％的酒、1.0～2.0％的酱油和1.0～4.0％的糖，先混合3分钟后关闭滚揉机，在真空度为0.04～0.09Mpa下滚揉10～15分钟得有味肉坯；
4.将有味肉坯放入不锈钢网上，在70℃鼓风干燥箱(房)中烘烤2～4小时，每小时翻动一次，取出冷却后用复合塑料袋或铝箔袋包装，在真空度0.094—0.096Mpa时封口；
5.将步骤4包装好的产品放入高温、高压杀菌斧中，按15分钟—30分钟—15分钟／121℃的杀菌公式进行杀菌、冷却、检验后得果味肉干新产品。所得产品保质期可达一年以上。
进一步，步骤1所述混合果脯泥可用枣脯、杏脯、桃脯、梨脯、樱桃脯、桔饼脯、话梅脯、杨梅脯、冬瓜脯、藕片脯、莲子脯、荸荠脯、苹果脯、香果脯、海棠脯、青梅脯、红果脯等中的一种或几种来作相应替代，按重量百分比15～25％的杏脯、15～25％的杨梅脯、15～25％的枣脯、25～55％的桔饼脯配比得混合果脯泥；
步骤2所述肉可用猪、牛、羊、鸡、鸭、鹅、兔、狗、鱼等肉中的一种或几种来作相应替代；
步骤3所述酒可用白酒、黄酒、米酒(醪糟)、葡萄酒、啤酒等中的一种来作相应替代，步骤3所述糖可用白糖、冰糖、红糖或甜蜜素等中的一种来作相应替代。
本发明与现有技术相比具有的优点和积极效果如下：
产品芳香，果甜味突出，颜色自然，营养可口，风味独特，无任何添加剂，食用安全方便，保质期长，销售半径广，不需要复煮，可进行工业化生产，能满足不同口味和多样化、个性化的人群需求，同时为肉干产品增加一类芳香、果甜和营养全面合理的新产品。
具体实施方式
以下通过实施例对本发明作进一步的描述：
实施例1
1.将重量百分比15％的杏脯、15％的杨梅脯、15％的枣脯、55％的桔饼脯配比，先切碎后粉碎得混合果脯泥；
2.将牛肉清洗干净后切成1cm方形肉粒，放入开水中煮5分钟，去除血水和浮泡，起锅沥干水得无味肉坯；
3.将无味肉坯倒入不锈钢真空滚揉机中，同时加入无味肉坯重量5％的混合果脯泥、1.0％的白酒、1.0％的酱油和4.0％的白糖，先混合3分钟后关闭滚揉机，在真空度为0.09Mpa下滚揉10分钟得有味肉坯；
4.将有味肉坯放入不锈钢网上，在70℃鼓风干燥箱(房)中烘烤2小时，每小时翻动一次，取出冷却后用复合塑料袋或铝箔袋包装，在真空度0.094Mpa时封口；
5.将步骤4包装好的产品放入高温、高压杀菌斧中，按15分钟—30分钟—15分钟／121℃的杀菌公式进行杀菌、冷却、检验后得果味肉干新产品。所得产品保质期可达一年以上。
实施例2
1.将重量百分比25％的桃脯、25％的樱桃脯、25％的冬瓜脯、25％的桔饼脯配比，先切碎后粉碎得混合果脯泥；
2.将猪肉清洗干净后切成长3cm宽1cm的肉条，放入开水中煮4分钟，去除血水和浮泡，起锅沥干水得无味肉坯；
3.将无味肉坯倒入不锈钢搅拌机中，同时加入无味肉坯重量8.0％的混合果脯泥、2.0％的黄酒、2.0％的酱油和3.0％的红糖，混合搅拌15分钟得有味肉坯；
4.将有味肉坯放入不锈钢网上，在70℃鼓风干燥箱(房)中烘烤3小时，每小时翻动一次，取出冷却后用复合塑料袋或铝箔袋包装，在真空度0.095Mpa时封口；
5.将步骤4包装好的产品放入高温、高压杀菌斧中，按15分钟—30分钟—15分钟／121℃的杀菌公式进行杀菌、冷却、检验后得果味肉干新产品。所得产品保质期可达一年以上。
实施例3
1.将重量百分比20％的梨脯、20％的苹果脯、20％的话梅脯、40％的桔饼脯配比，先切碎后粉碎得混合果脯泥；
2.将鹅肉清洗干净后切成2cm方形肉粒，放入开水中煮3分钟，去除血水和浮泡，起锅沥干水得无味肉坯；
3.将无味肉坯倒入不锈钢真空滚揉机，同时加入无味肉坯重量12％的混合果脯泥、3.0％的米酒(醪糟)、1.0％的酱油和1％的冰糖，先混合3分钟后关闭滚揉机，在真空度为0.04Mpa下滚揉15分钟得有味肉坯；
4.将有味肉坯放入不锈钢网上，在70℃鼓风干燥箱(房)中烘烤4小时，每小时翻动一次，取出冷却后用复合塑料袋或铝箔袋包装，在真空度0.096Mpa时封口；
5.将步骤4包装好的产品放入高温、高压杀菌斧中，按15分钟—30分钟—15分钟／121℃的杀菌公式进行杀菌、冷却、检验后得果味肉干新产品。所得产品保质期可达一年以上。
上述的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的构思和范围进行限定，在不脱离本发明设计构思的前提下，本领域中普通技术人员在本发明披露的技术范围内，对本发明的技术方案及其发明构思作出的各种改进和替换，都应涵盖本发明的保护范围之内。
Claims (4)
1.果味肉干加工方法，其特征在于，通过如下步骤实现：
(1).将几种果脯先切碎后粉碎得混合果脯泥；
(2).将肉清洗干净后切成1～2cm方形肉粒或长3cm宽1cm的肉条，放入开水中煮3～5分钟，去除血水和浮泡，起锅沥干水得无味肉坯；
(3).将无味肉坯倒入不锈钢真空滚揉机或不锈钢搅拌机中，同时加入无味肉坯重量5.0～12％的混合果脯泥、1.0～3.0％的酒、1.0～2.0％的酱油和1.0～4.0％的糖，先混合3分钟后关闭不锈钢真空滚揉机或不锈钢搅拌机，在真空度为0.04～0.09MPa下滚揉10～15分钟得有味肉坯；
(4).将有味肉坯放入不锈钢网上，在70℃鼓风干燥箱中烘烤2～4小时，每小时翻动一次，取出冷却后用复合塑料袋或铝箔袋包装，在真空度0.094-0.096MPa时封口；
(5).将步骤(4)包装好的产品放入高温、高压杀菌釜中，按15分钟-30分钟-15分钟/121℃的杀菌公式进行杀菌、冷却、检验后得果味肉干产品，所得产品保质期可达一年以上。
2.根据权利要求1所述的果味肉干加工方法，其特征在于，步骤(1)所述果脯选自枣脯、杏脯、桃脯、梨脯、樱桃脯、桔饼脯、话梅脯、杨梅脯、冬瓜脯、藕片脯、莲子脯、荸荠脯、苹果脯、香果脯、海棠脯、青梅脯或红果脯。
3.根据权利要求1所述的果味肉干加工方法，其特征在于，步骤(1)所述混合果脯泥按重量百分比15～25％的杏脯、15～25％的杨梅脯、15～25％的枣脯、25～55％的桔饼脯来配比制得。
4.权利要求1～3任一项所述的加工方法所得的果味肉干。
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