CN103976383A - 一种葱香风味西式火腿及其制备方法 - 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
- 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
- A23L13/60—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
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种葱香风味西式火腿及其制备方法,该葱香风味西式火腿由包括如下原料制备得到:二四号肉、肥膘肉、玉米淀粉、大豆分离蛋白、冰水、食盐、葡萄糖、白糖、味精、磷酸盐、卡拉胶、D-异抗坏血酸钠、亚硝酸钠、白胡椒粉、肉豆蔻粉、肉味膏状香精、洋葱油状香精、乳酸钠、乳酸链球菌素、红曲红色素和诱惑红色素。本发明所得产品口感脆嫩,肉香饱满,葱香柔和,天然感强,营养丰富。
Description
技术领域
本发明涉及一种火腿,特别涉及一种葱香风味西式火腿及其制备方法。
背景技术
西式火腿类产品是以畜、禽肉为原料,经剔骨、选料、精选、切块、盐水注射(或不注射)腌制后、加入辅料,再经滚揉、填充、蒸煮、烟熏(或不烟熏)、冷却等工艺加工而成,采用低温杀菌、低温贮运的盐水火腿。
西式火腿品种较多,风味各异,加工方法也不尽相同,本发明方法采用肉味膏状和洋葱油状香精调味,以天然香辛料掩盖肉味本身的肉腥味和各类辅料和添加剂所产生的不良气味,采用低温蒸煮工艺熟化,采用这种方法所生产的产品具有口感醇厚,烹调感强的特征,市场前景较好。
发明内容
本发明所解决的技术问题是提供一种葱香风味西式火腿及其制备方法。
本发明采用的技术方案为:
一种葱香风味西式火腿,由包括如下原料制备得到:二四号肉、肥膘肉、玉米淀粉、大豆分离蛋白、冰水、食盐、葡萄糖、白糖、味精、磷酸盐、卡拉胶、D-异抗坏血酸钠、亚硝酸钠、白胡椒粉、肉豆蔻粉、肉味膏状香精、洋葱油状香精、乳酸钠、乳酸链球菌素、红曲红色素和诱惑红色素。
优选地,所述原料的重量份数为:二四号肉:90份,肥膘肉:10份,玉米淀粉:8份,大豆分离蛋白:3份,冰水:40份,食盐:2.9份,葡萄糖:2份,白糖:1份,味精:0.3份,磷酸盐:0.5份,卡拉胶:0.5份,D-异抗坏血酸钠:0.08份,亚硝酸钠:0.01份,白胡椒粉:0.2份,肉豆蔻粉:0.12份,肉味膏状香精:0.45份,洋葱油状香精:0.2份,乳酸钠:2.6份,乳酸链球菌素:0.02份,红曲红色素:0.008份,诱惑红色素:0.001份。
优选地,所述肉味膏状香精为天津春发生物科技集团有限公司生产的肉味膏状香精84210。
优选地,所述洋葱油状香精为天津春发生物科技集团有限公司生产的洋葱油状香精8525。
本发明所述的原料二四号肉和肥膘肉均为选自经兽医卫生检测合格的冷却肉,为猪肉,二四号肉为2号肉和4号肉以任意比例混合的猪肉,2号肉是猪前腿去骨、去皮、去膘后形成的猪肉,4号肉是猪后腿去骨、去皮、去膘后形成的猪肉。
本发明还提供了上述葱香风味西式火腿的制备方法,包括如下步骤:
1)、将原料二四号肉解冻后修去筋腱、软骨,用直径12mm孔板绞出投入滚揉机,加入大豆分离蛋白、食盐、葡萄糖、白糖、味精、磷酸盐、卡拉胶、D-异抗坏血酸钠、亚硝酸钠、白胡椒粉、肉豆蔻粉、肉味膏状香精、洋葱油状香精、乳酸钠、乳酸链球菌素、红曲红色素、诱惑红色素和部分冰水抽真空低速间歇滚揉7小时,滚揉20分钟,停10分钟;
2)、肥膘选修后用清水洗干净,用8mm孔板绞出后投入斩拌机,加入剩余冰水斩拌2分钟后加入滚揉机,开机转几圈使其分散;
3)、分散开后加入玉米淀粉再抽真空连续滚揉50分钟出馅;
4)、用折径90mm尼龙肠衣灌装;
5)、85℃蒸煮80分钟;即得。
优选地,所述步骤1)中冰水的添加量为步骤2)中冰水的添加量的19倍。
本发明所具有的技术效果:
本发明所得产品口感脆嫩,肉香饱满,葱香柔和,天然感强,营养丰富,可以满足人们对肉味火腿要求突出烹调感强的需求,是今后一段时间内肉味火腿的发展方向,具有较为广阔的市场。
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
一种葱香风味西式火腿,原料及其添加量为:
二四号肉:90kg,猪脊膘:10kg,玉米淀粉:8kg,大豆分离蛋白(山东谷神):3kg,冰水:40kg,食盐:2.9kg,葡萄糖:2kg,白糖:1kg,味精:0.3kg,肉用复合磷酸盐346(德国CFB公司生产):0.5kg,卡拉胶:0.5kg,D-异抗坏血酸钠:0.08kg,亚硝酸钠:0.01kg,白胡椒粉:0.2kg,肉豆蔻粉:0.12kg,天津春发牌肉味膏状香精84210(天津春发生物科技集团有限公司生产):0.45kg,天津春发牌洋葱油状香精8525(天津春发生物科技集团有限公司生产):0.2kg,乳酸钠:2.6kg,乳酸链球菌素:0.02kg,红曲红色素:0.008kg,诱惑红色素:0.001kg。
所述葱香风味西式火腿的制备方法,包括如下步骤:
1)、将原料二四号肉解冻后修去筋腱、软骨,用直径12mm孔板绞出投入滚揉机,加入大豆分离蛋白、食盐、葡萄糖、白糖、味精、肉用复合磷酸盐346、卡拉胶、D-异抗坏血酸钠、亚硝酸钠、白胡椒粉、肉豆蔻粉、天津春发牌肉味膏状香精84210、天津春发牌洋葱油状香精8525、乳酸钠、乳酸链球菌素、红曲红色素、诱惑红色素和38kg冰水抽真空低速间歇滚揉7小时,滚揉20分钟,停10分钟;
2)、肥膘选修后用清水洗干净,用8mm孔板绞出后投入斩拌机,加入2kg冰水斩拌2分钟后加入滚揉机,开机转几圈使其分散;
3)、分散开后加入玉米淀粉再抽真空连续滚揉50分钟出馅;
4)、用折径90mm尼龙肠衣灌装;
5)、85℃蒸煮80分钟;即得。
实施例1制得的产品质量指标:
1、感官质量指标:
色泽:产品切面色泽为粉红色,肉粒明显;
滋味:香味自然舒适,咸淡适中,无异味;
结构:弹性好,切片完整,口感脆嫩。
2、理化指标:
蛋白质含量≥12%,淀粉含量≤6%,脂肪含量≤10%,水份含量≤75%,亚硝酸盐(NaNO2计)≤70mg/kg
3、微生物指标
细菌总数(个/g)≤10000,大肠菌群(个/100g)≤30,致病菌不得检出。
Claims (6)
1.一种葱香风味西式火腿,其特征在于:该葱香风味西式火腿由包括如下原料制备得到:二四号肉、肥膘肉、玉米淀粉、大豆分离蛋白、冰水、食盐、葡萄糖、白糖、味精、磷酸盐、卡拉胶、D-异抗坏血酸钠、亚硝酸钠、白胡椒粉、肉豆蔻粉、肉味膏状香精、洋葱油状香精、乳酸钠、乳酸链球菌素、红曲红色素和诱惑红色素。
2.根据权利要求1所述葱香风味西式火腿,其特征在于:所述原料的重量份数为:二四号肉:90份,肥膘肉:10份,玉米淀粉:8份,大豆分离蛋白:3份,冰水:40份,食盐:2.9份,葡萄糖:2份,白糖:1份,味精:0.3份,磷酸盐:0.5份,卡拉胶:0.5份,D-异抗坏血酸钠:0.08份,亚硝酸钠:0.01份,白胡椒粉:0.2份,肉豆蔻粉:0.12份,肉味膏状香精:0.45份,洋葱油状香精:0.2份,乳酸钠:2.6份,乳酸链球菌素:0.02份,红曲红色素:0.008份,诱惑红色素:0.001份。
3.根据权利要求1或2所述葱香风味西式火腿,其特征在于:所述肉味膏状香精为天津春发生物科技集团有限公司生产的肉味膏状香精84210。
4.根据权利要求1-3任一项所述葱香风味西式火腿,其特征在于:所述洋葱油状香精为天津春发生物科技集团有限公司生产的洋葱油状香精8525。
5.权利要求1-4任一项所述葱香风味西式火腿的制备方法,其特征在于:包括如下步骤:
1)、将原料二四号肉解冻后修去筋腱、软骨,用直径12mm孔板绞出投入滚揉机,加入大豆分离蛋白、食盐、葡萄糖、白糖、味精、磷酸盐、卡拉胶、D-异抗坏血酸钠、亚硝酸钠、白胡椒粉、肉豆蔻粉、肉味膏状香精、洋葱油状香精、乳酸钠、乳酸链球菌素、红曲红色素、诱惑红色素和部分冰水抽真空低速间歇滚揉7小时,滚揉20分钟,停10分钟;
2)、肥膘选修后用清水洗干净,用8mm孔板绞出后投入斩拌机,加入剩余冰水斩拌2分钟后加入滚揉机,开机转几圈使其分散;
3)、分散开后加入玉米淀粉再抽真空连续滚揉50分钟出馅;
4)、用折径90mm尼龙肠衣灌装;
5)、85℃蒸煮80分钟;即得。
6.根据权利要求5所述葱香风味西式火腿的制备方法,其特征在于:所述步骤1)中冰水的添加量为步骤2)中冰水的添加量的19倍。
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CN109393342A (zh) * | 2018-11-20 | 2019-03-01 | 得利斯集团有限公司 | 一种带皮真空包装西式火腿及其制备方法 |
CN110495552A (zh) * | 2019-08-31 | 2019-11-26 | 贵州大学 | 一种富含α-亚麻酸的苏麻籽粕火腿及制备方法 |
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CN109393342A (zh) * | 2018-11-20 | 2019-03-01 | 得利斯集团有限公司 | 一种带皮真空包装西式火腿及其制备方法 |
CN110495552A (zh) * | 2019-08-31 | 2019-11-26 | 贵州大学 | 一种富含α-亚麻酸的苏麻籽粕火腿及制备方法 |
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