CN103932213A - 一种无淀粉火腿 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
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Abstract
本发明提供一种无淀粉火腿,其原料组成和重量份数为:猪肉100份、冰水60份、盐3.1份、白砂糖1.5份、葡萄糖1.5份、味精0.4份、复合腌制剂2.2份、注射卡拉胶0.6份、异抗坏血酸钠0.06份、亚硝酸钠0.016份、红曲红色素0.024份、天然香辛料0.12份、大豆蛋白4份。本发明质构均匀,切断面肉丝纹理清晰,切片性好,入口弹、滑、嫩、脆,香味自然浓郁,留香持久,风味均一。
Description
技术领域
本发明属于食品科学技术领域,尤其是涉及一种无淀粉火腿。
背景技术
火腿是世界三大肉类制品之一,包括中式火腿和西式火腿两大类,火腿的加工工艺一般为原料的预处理、滚揉、充填、蒸煮、烟熏、冷却、高温杀菌等。随着经济的发展,人们更加关注肉制品的安全性,对肉制品的营养、外观、口感方面要求越来越高;传统火腿的加工工艺中一般经过烟熏处理,来改善火腿的风味和提高保藏性,但在烟熏过程中会形成胺类物质,长期摄入影响人们的身体健康;在全民关注健康的形势下,烟熏火腿不能满足人们的消费需求。传统火腿经高温杀菌处理,以获得较长的货架期,但高温热处理不可避免的使部分蛋白过度变性,肉纤维的弹性降低,肉质软烂不结实,切片性差,且营养素破坏较严重,风味、口感方面、颜色等发生变化,失去鲜肉的原有特色。而且,在传统肉制品生产中,含盐量过高,不利于身体健康。
发明内容
本发明创造要解决的问题是提供一种质构均匀、切断面密实、口感鲜嫩、风味均一的无淀粉火腿。
为解决上述技术问题,本发明采用的技术方案是:一种无淀粉火腿,其原料组成和重量份数为:猪肉100份、冰水60份、盐3.1份、白砂糖1.5份、葡萄糖1.5份、味精0.4份、复合腌制剂2.2份、注射卡拉胶0.6份、异抗坏血酸钠0.06份、亚硝酸钠0.016份、红曲红色素0.024份、天然香辛料0.12份、大豆蛋白4份。
优选的,所述猪肉为猪后腿肉。
优选的,所述的复合腌制剂为三聚磷酸钠、六偏磷酸钠与焦磷酸钠的混合物,加入磷酸盐可以提高肉的保水性、改善嫩度、增强黏着性和改善风味,同时磷酸盐的参与,可以防止VC的氧化,使肉的退色和变质在一定程度上得到抑制,且磷酸盐混合物比单独某种磷酸盐更能提高肉制品的品质。
优选的,所述的天然香辛料包括胡椒粉、肉豆蔻粉。
优选的,所述原料中盐的重量百分比为1.79%,白砂糖重量百分比为0.86%,葡萄糖的重量百分比为0.86%。
本发明还提供了一种制备上述无淀粉火腿肠的制备方法,包括以下步骤:
(1)猪肉的缓化:猪肉在14-16℃,风速2m/s条件下,解冻8h,肉温达到0-4℃冷鲜肉温度标准;
(2)修整:剔除肉中的筋膜与脂肪块;
(3)注射液的制作:将冰水与盐、白砂糖、葡萄糖、味精、复合腌制剂、注射卡拉胶、异抗坏血酸钠、亚硝酸钠酸钠、红曲红色素、天然香辛料、大豆蛋白混合经打料机搅拌均匀后备用,料液温度控制在0-3℃;
(4)注射:将注射液加入注射机中,在0.04-0.06Mpa压力下注射修整好的猪肉块,每次正反两面注射,注射三次,注射率为170%-175%;
(5)切块:将注射好的猪肉块切成5×4×3mm的小肉块;
(6)滚揉、腌制:将切好的猪肉块加到真空滚揉机中,真空度-0.01~-0.08Mpa,间歇滚揉腌制,滚揉机转速12r/min,转动10min,暂停20min,滚揉腌制总时间为16h,肉馅温度5-8℃;
(7)灌制:将肉馅灌入直径130mm的复合肠衣膜中,2000g/支;
(8)蒸煮:将灌制的半成品置于蒸煮锅中,84℃蒸煮,蒸煮时间3h;
(9)冷却:风冷,肠体中心温度≤25℃,即为冷却完毕;
(10)贴标、包装:贴标并包装后即为成品。
本发明具有的优点和积极效果是:本发明质构均匀,切断面肉丝纹理清晰,切片性好,入口弹、滑、嫩、脆,香味自然浓郁,留香持久,风味均一。
本发明肉料经注射后,放到真空滚揉机中,肉料在真空状态下膨胀,纤维组织被拉开,注射到肌肉组织中的料液容易渗透、扩散,在暂停阶段时真空泵间歇式抽真空使料液更充分有效地分布于肌肉组织中,有利于盐溶性蛋白的溶出;间歇式滚揉较连续式滚揉能产生更多的盐溶性蛋白,盐溶蛋白的含量、组分越多,尤其是肌球蛋白,凝胶的网状结构越均匀、致密,从而可以束缚更多的水分和脂肪,增强肉制品的保水性、黏着性和强度;同时肌肉中的蛋白质与未被吸收的料液又能组成胶体物质,热加工时,形成了稳定的蛋白凝胶结构,有利于肉块与肉块之间的粘合,因而改善了产品的质构,且阻止汁液的外渗、流失,提高产品的弹性和鲜嫩口感。
本发明生产过程不采用烟熏保质工序,避免了胺类物质的形成,本发明中盐所占的重量百分比为1.79%,白砂糖重量百分比为0.86%,葡萄糖的重量百分比为0.86%,原料进行除脂处理,达到了低盐、低糖,低脂营养均衡的标准,更符合现代人们消费理念和崇尚健康饮食的消费习惯;另外,加工过程中采用低温蒸煮,减少了营养成分的分解流失,最大限度的保留了火腿中的营养成分。
本发明同时具有生产周期短,加工成本低的优点。
附图说明
图1是本发明的工艺流程示意图。
具体实施方式
下面结合具体实施例对本发明作进一步说明,但不限定本发明的保护范围。
实施例1
一种无淀粉火腿,其原料组成和重量份数为:猪后腿肉100份、冰水60份、盐3.1份、白砂糖1.5份、葡萄糖1.5份、味精0.4份、三聚磷酸钠0.7份、六偏磷酸钠0.7份、焦磷酸钠0.8份、注射卡拉胶0.6份、异抗坏血酸钠0.06份、亚硝酸钠0.016份、红曲红色素0.024份、胡椒粉0.06份、肉豆蔻粉0.06份、大豆蛋白4份。
所述无淀粉火腿的制备方法如下:
(1)猪肉的缓化:猪肉在14-16℃,风速2m/s条件下,解冻8h,肉温达到0-4℃冷鲜肉温度标准。
(2)修整:剔除肉中的筋膜与脂肪块。
(3)注射液的制作:将冰水与盐、白砂糖、葡萄糖、味精、三聚磷酸钠、六偏磷酸钠、焦磷酸钠、注射卡拉胶、异抗坏血酸钠、亚硝酸钠酸钠、红曲红色素、胡椒粉、肉豆蔻粉、大豆蛋白混合经打料机搅拌均匀后备用,料液温度控制在0-3℃;
(4)注射:将注射液加入注射机中,在0.04Mpa压力下注射修整好的猪肉块,每次正反两面注射,注射三次,注射率为170%;
(5)切块:将注射好的猪肉块切成5×4×3mm的小肉块;
(6)滚揉、腌制:将切好的猪肉块加到真空滚揉机中,真空度-0.01Mpa,间歇滚揉腌制,滚揉机转速12r/min,转动10min,暂停20min,滚揉腌制总时间为16h,肉馅温度5-8℃;
(7)灌制:将肉馅灌入直径130mm的复合肠衣膜中,2000g/支;
(8)蒸煮:将灌制的半成品置于蒸煮锅中,84℃蒸煮,蒸煮时间3h;
(9)冷却:风冷,肠体中心温度≤25℃,即为冷却完毕;
(10)贴标、包装:贴标并包装后即为成品。
实施例2
一种无淀粉火腿,其原料组成和重量份数为:猪后腿肉100份、冰水60份、盐3.1份、白砂糖1.5份、葡萄糖1.5份、味精0.4份、三聚磷酸钠1.0份、六偏磷酸钠0.5份、焦磷酸钠0.7份、注射卡拉胶0.6份、异抗坏血酸钠0.06份、亚硝酸钠0.016份、红曲红色素0.024份、胡椒粉0.07份、肉豆蔻粉0.05份、大豆蛋白4份。
所述无淀粉火腿的制备方法如下:
(1)猪肉的缓化:猪肉在14-16℃,风速2m/s条件下,解冻8h,肉温达到0-4℃冷鲜肉温度标准。
(2)修整:剔除肉中的筋膜与脂肪块。
(3)注射液的制作:将冰水与盐、白砂糖、葡萄糖、味精、三聚磷酸钠、六偏磷酸钠、焦磷酸钠、注射卡拉胶、异抗坏血酸钠、亚硝酸钠酸钠、红曲红色素、胡椒粉、肉豆蔻粉、大豆蛋白混合经打料机搅拌均匀后备用,料液温度控制在0-3℃;
(4)注射:将注射液加入注射机中,在0.05Mpa压力下注射修整好的猪肉块,每次正反两面注射,注射三次,注射率为172%;
(5)切块:将注射好的猪肉块切成5×4×3mm的小肉块;
(6)滚揉、腌制:将切好的猪肉块加到真空滚揉机中,真空度-0.09Mpa,间歇滚揉腌制,滚揉机转速12r/min,转动10min,暂停20min,滚揉腌制总时间为16h,肉馅温度5-8℃;
(7)灌制:将肉馅灌入直径130mm的复合肠衣膜中,2000g/支;
(8)蒸煮:将灌制的半成品置于蒸煮锅中,84℃蒸煮,蒸煮时间3h;
(9)冷却:风冷,肠体中心温度≤25℃,即为冷却完毕;
(10)贴标、包装:贴标并包装后即为成品。
实施例3
一种无淀粉火腿,其原料组成和重量份数为:猪后腿肉100份、冰水60份、盐3.1份、白砂糖1.5份、葡萄糖1.5份、味精0.4份、三聚磷酸钠0.5份、六偏磷酸钠1.0份、焦磷酸钠0.7份、注射卡拉胶0.6份、异抗坏血酸钠0.06份、亚硝酸钠0.016份、红曲红色素0.024份、胡椒粉0.08份、肉豆蔻粉0.04份、大豆蛋白4份。
所述无淀粉火腿的制备方法如下:
(1)猪肉的缓化:猪肉在14-16℃,风速2m/s条件下,解冻8h,肉温达到0-4℃冷鲜肉温度标准。
(2)修整:剔除肉中的筋膜与脂肪块。
(3)注射液的制作:将冰水与盐、白砂糖、葡萄糖、味精、三聚磷酸钠、六偏磷酸钠、焦磷酸钠、注射卡拉胶、异抗坏血酸钠、亚硝酸钠酸钠、红曲红色素、胡椒粉、肉豆蔻粉、大豆蛋白混合经打料机搅拌均匀后备用,料液温度控制在0-3℃;
(4)注射:将注射液加入注射机中,在0.06Mpa压力下注射修整好的猪肉块,每次正反两面注射,注射三次,注射率为175%;
(5)切块:将注射好的猪肉块切成5×4×3mm的小肉块;
(6)滚揉、腌制:将切好的猪肉块加到真空滚揉机中,真空度-0.08Mpa,间歇滚揉腌制,滚揉机转速12r/min,转动10min,暂停20min,滚揉腌制总时间为16h,肉馅温度5-8℃;
(7)灌制:将肉馅灌入直径130mm的复合肠衣膜中,2000g/支;
(8)蒸煮:将灌制的半成品置于蒸煮锅中,84℃蒸煮,蒸煮时间3h;
(9)冷却:风冷,肠体中心温度≤25℃,即为冷却完毕;
(10)贴标、包装:贴标并包装后即为成品。
以上对本发明创造的一个实施例进行了详细说明,但所述内容仅为本发明创造的较佳实施例,不能被认为用于限定本发明创造的实施范围。凡依本发明创造申请范围所作的均等变化与改进等,均应仍归属于本发明创造的专利涵盖范围之内。
Claims (6)
1.一种无淀粉火腿,其特征在于:其原料组成和重量份数为:猪肉100份、冰水60份、盐3.1份、白砂糖1.5份、葡萄糖1.5份、味精0.4份、复合腌制剂2.2份、注射卡拉胶0.6份、异抗坏血酸钠0.06份、亚硝酸钠0.016份、红曲红色素0.024份、天然香辛料0.12份、大豆蛋白4份。
2.根据权利要求1所述的无淀粉火腿,其特征在于:所述猪肉为猪后腿肉。
3.根据权利要求1或2所述的无淀粉火腿,其特征在于:所述的复合腌制剂为三聚磷酸钠、六偏磷酸钠与焦磷酸钠的混合物。
4.根据权利要求3所述的无淀粉火腿,其特征在于:所述的天然香辛料包括胡椒粉、肉豆蔻粉。
5.根据权利要求1-4任一项所述的无淀粉火腿,其特征在于:所述原料中盐的重量百分比为1.79%,白砂糖重量百分比为0.86%,葡萄糖的重量百分比为0.86%。
6.一种制备1-5任一项所述的无淀粉火腿的制备方法,包括以下步骤:
(1)猪肉的缓化:猪肉在14-16℃,风速2m/s条件下,解冻8h,肉温达到0-4℃冷鲜肉温度标准;
(2)修整:剔除肉中的筋膜与脂肪块;
(3)注射液的制作:将冰水与盐、白砂糖、葡萄糖、味精、复合腌制剂、注射卡拉胶、异抗坏血酸钠、亚硝酸钠酸钠、红曲红色素、天然香辛料、大豆蛋白混合经打料机搅拌均匀后备用,料液温度控制在0-3℃;
(4)注射:将注射液加入注射机中,在0.04-0.06Mpa压力下注射修整好的猪肉块,每次正反两面注射,注射三次,注射率为170%-175%;
(5)切块:将注射好的猪肉块切成5×4×3mm的小肉块;
(6)滚揉、腌制:将切好的猪肉块加到真空滚揉机中,真空度-0.01~-0.08Mpa,间歇滚揉腌制,滚揉机转速12r/min,转动10min,暂停20min,滚揉腌制总时间为16h,肉馅温度5-8℃;
(7)灌制:将肉馅灌入直径130mm的复合肠衣膜中,2000g/支;
(8)蒸煮:将灌制的半成品置于蒸煮锅中,84℃蒸煮,蒸煮时间3h;
(9)冷却:风冷,肠体中心温度≤25℃,即为冷却完毕;
(10)贴标、包装:贴标并包装后即为成品。
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