CN104055164B - 一种海肠子的加工工艺 - Google Patents
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Abstract
本发明涉及一种海肠子的加工工艺,包括主料的预处理、辅料的预处理、烘烤、蒸煮、调制糖醋汁、上汁、装罐、灭菌。本发明操作简单实用,产品色香味俱全,适合工厂化生产应用;产品绿色健康新颖,食用方便,符合广大消费者的需求;海肠子与鱿鱼的加入使得海鲜风味突出;添加海藻成分更有利于保健,符合健康消费理念。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种营养均衡、口感佳的海肠子的加工工艺。
背景技术
随着经济的发展和人们生活水平的提高,对食品的要求也越来越高,对食品的要求不仅美味好吃,而且还要求食品天然安全,营养保健。
海肠子,中文学名单环刺螠,属于螠虫动物门、螠纲、无管螠目、刺螠科,是一种长圆筒形软体动物,软乎乎的蠕动,浑身无毛刺,浅黄色,不光长的像裸体海参,其营养价值比起海参也不逊色,体粗大,长约100-300mm,宽约25-27mm,体表满布大小不等的粒状突起。海肠子个体肥大,肉味鲜美,体壁肌富含蛋白质和多种人体氨基酸,自古以来,在我国、日本和朝鲜沿海均作为名贵的海鲜食品,有较高的经济价值。其蛋白质含量占体质量总量的22.84%,灰分含量2.92%,含有较多的无机及微量元素,钾、钙含量较高,其次为镁、铁、锌,钠的含量较低。虽然海肠子的营养较好,但是目前主要以家庭烹调食用为主,以海肠子为原料的食品加工非常少见,并且受到海肠子生命力及保质期的影响,海肠子的消费区域和海肠子产业的发展受到了制约。
海藻如海带、裙带菜、紫菜等富含碳水化合物、蛋白质、粗纤维、矿物质、脂肪、维生素和微量元素,大部分海藻中含碘量很高,能预防缺碘而引起的甲状腺肿大及儿童智力低下,痴呆症等的发生。海藻蛋白质中,氨基酸种类齐全,必需氨基酸含量高。目前,海藻的食用在我国沿海地区相对较为普遍,但内陆地区食用偏少。在我国海藻食谱也较单调,食用方式有待丰富,以扩大消费群体。
发明内容
本发明的目的在于为了解决目前海肠子由于生命力及保质期的影响,海肠子的消费区域和海肠子产业的发展受到了制约的缺陷而提供一种营养均衡、保质期长、口感佳的海肠子的加工工艺。
为了实现上述目的,本发明采用以下技术方案:
一种海肠子的加工工艺,其特征在于,该加工工艺包括以下步骤:
a)主料的预处理:精选鲜活、亮泽的海肠子,及时刨肠,将海肠子内脏全部取出,用水反复冲洗干净;将海肠子的首尾细毛切除,然后将海肠子切成3-5cm的小段,将海肠子段在质量百分数为45-65%的乙醇溶液中浸泡30~80min,沥干后备用;
b)辅料的预处理:将海藻洗净切碎后过40-200目筛,得到海藻末备用;将新鲜或冷冻并经解冻的鱿鱼,去皮、内脏、眼球和嘴,然后将鱿鱼的胴体、头和须清洗干净得到鱿鱼原料,将鱿鱼原料在15-25℃下于浸泡液中浸泡30-60min,并同时进行超声波处理,捞出后沥干,然后将鱿鱼原料切条,然后用质量浓度为2.3-3.4%的柠檬酸冰水溶液漂洗30-80min,最后清水洗净沥干,备用;
c)烘烤、蒸煮:将步骤a)得到的海肠子段串起,然后碳烤3-5min;将步骤b)得到的海藻末、鱿鱼条和碳烤后得到的海肠子段混合均匀后85-100℃的蒸煮液中蒸煮30-45min,得到半成品;
d)调制糖醋汁:糖醋汁由以下重量份数计的各组分制成:食用调和油3-5份,酒糟4-8份,冰糖10-15份,白醋3-4份,葱姜汁2-3份,酱油1-2份,五香粉1-2份,食盐2-4份,水57-74份;糖醋汁的制备为将糖醋汁的各组分一起放入锅中熬制5-15min,得到糖醋汁;
e)上汁、装罐:将步骤d)得到的糖醋汁加入到步骤c)得到的半成品中,混合均匀后装罐并加热封口;
f)灭菌:将步骤e)装罐后的成品进行高温灭菌,得到海肠子罐头。
在本技术方案中,海藻的氨基酸种类齐全,必需氨基酸含量较高。多种糖类物质是海藻独有成分,具有抗肿瘤作用,促进造血功能,促进淋巴细胞转化,增强免疫功能,防止血栓形成,降低胆固醇和防止高血压等功效。海藻中的纤维素对大便秘结有明显好处,有效地防止肛肠疾病的发生,对高血压、大肠癌、贫血、骨质疏松、糖尿病、肥胖症、动脉硬化有特殊疗效。海藻所含丰富的钙、碘、铁、钾、锌等,更是人们强身健体的必需物质,能增强记忆、治疗贫血、促进骨骼、牙齿的生长和保健等功能。海藻所含的热量较低是一种极好的低热减肥食品。
海肠子有较高的经济价值。其蛋白质含量占体质量总量的22.84%,灰分含量2.92%,含有较多的无机及微量元素,钾、钙含量较高,其次为镁、铁、锌,钠的含量较低,男人经常食用海肠子能够起到温补肝肾、壮阳固精的作用。
色香味俱全,适合工厂化生产,产品绿色健康,保质期长,而且品种新颖,食用方便,同时口感嫩脆,海鲜风味突出,添加海藻成分更有利于保健,符合健康消费理念。
作为优选,海肠子、鱿鱼条与海藻末的质量比为1:0.5-0.8:2-5。
作为优选,步骤c)中所用的蒸煮液由以下重量百分比的各组分组成:食盐1.5-2.5%,米酒10-12%,柠檬草2-3%,橄榄1-5%,蛋清10-20%,余量为水。在本技术方案中,柠檬草有健胃、利尿、防止贫血及滋润皮肤的作用,同时具有抗菌能力,可以增强免疫力,在蒸煮液中加入柠檬草,可以提高海肠子罐头的保质期与增加海肠子中的营养价值。
作为优选,步骤b)中所用的浸泡液的各组分按重量百分比分别为:食用盐1.5-2.5%,碳酸钠1.0-2.0%,碳酸氢钠1.0-2.0%,复合磷酸盐0.2-0.4%,余量为水。
作为优选,复合磷酸盐为焦磷酸盐、三聚磷酸盐和六偏磷酸盐的混合物。
作为优选,焦磷酸盐、三聚磷酸盐和六偏磷酸盐的混合物的重量比为1:1:1。
作为优选,步骤f)中灭菌的温度为118-121℃,时间为20-30min,灭菌后冷却至30-40℃。
作为优选,步骤b)浸泡处理时超声波的频率为35-55KHz。
作为优选,步骤e)中糖醋汁与半成品的重量比为3-5:1。
本发明的有益效果:
1、本发明操作简单实用,产品色香味俱全,适合工厂化生产应用;
2、本发明产品绿色健康新颖,食用方便,符合广大消费者的需求;
3、海肠子与鱿鱼的加入使得海鲜风味突出;
4、添加海藻成分更有利于保健,符合健康消费理念。
具体实施方式
为了进一步了解本发明,下面结合实施例对本发明优选实施方案进行描述,但是应当理解,这些描述只是为了进一步说明本发明的特征和优点,而不是对本发明权利要求的限制。
实施例1
一种海肠子的加工工艺,该加工工艺包括以下步骤:
a)主料的预处理:精选鲜活、亮泽的海肠子,及时刨肠,将海肠子内脏全部取出,用水反复冲洗干净;将海肠子的首尾细毛切除,然后将海肠子切成3-5cm的小段,将海肠子段在质量百分数为45%的乙醇溶液中浸泡30min,沥干后备用;
b)辅料的预处理:将海藻洗净切碎后过40目筛,得到海藻末备用;将新鲜或冷冻并经解冻的鱿鱼,去皮、内脏、眼球和嘴,然后将鱿鱼的胴体、头和须清洗干净得到鱿鱼原料,将鱿鱼原料在15℃下于浸泡液中浸泡60min,并同时进行超声波处理,捞出后沥干,然后将鱿鱼原料切条,然后用质量浓度为2.3%的柠檬酸冰水溶液漂洗30min,最后清水洗净沥干,备用;其中,浸泡液的各组分按重量百分比分别为:食用盐1.5%,碳酸钠1.0%,碳酸氢钠1.0%,复合磷酸盐0.2%,余量为水;复合磷酸盐为焦磷酸盐、三聚磷酸盐和六偏磷酸盐的混合物,焦磷酸盐、三聚磷酸盐和六偏磷酸盐的混合物的重量比为1:1:1;超声波的频率为35KHz;
c)烘烤、蒸煮:将步骤a)得到的海肠子段串起,然后碳烤3min;将步骤b)得到的海藻末、鱿鱼条和碳烤后得到的海肠子段混合均匀后85℃的蒸煮液中蒸煮30min,得到半成品;其中,海肠子、鱿鱼条与海藻末的质量比为1:0.5:2,蒸煮液由以下重量百分比的各组分组成:食盐1.5%,米酒10%,柠檬草2%,橄榄1%,蛋清10%,余量为水;
d)调制糖醋汁:糖醋汁由以下重量份数计的各组分制成:食用调和油3份,酒糟4份,冰糖10份,白醋3份,葱姜汁2份,酱油1份,五香粉1份,食盐2份,水74份;糖醋汁的制备为将糖醋汁的各组分一起放入锅中熬制5min,得到糖醋汁;
e)上汁、装罐:将步骤d)得到的糖醋汁加入到步骤c)得到的半成品中,混合均匀后装罐并加热封口;糖醋汁与半成品的重量比为3:1
f)灭菌:将步骤e)装罐后的成品进行高温灭菌,得到海肠子罐头;其中,灭菌的温度为118℃,时间为20min,灭菌后冷却至30℃。
实施例2
一种海肠子的加工工艺,该加工工艺包括以下步骤:
a)主料的预处理:精选鲜活、亮泽的海肠子,及时刨肠,将海肠子内脏全部取出,用水反复冲洗干净;将海肠子的首尾细毛切除,然后将海肠子切成3-5cm的小段,将海肠子段在质量百分数为55%的乙醇溶液中浸泡50min,沥干后备用;
b)辅料的预处理:将海藻洗净切碎后过120目筛,得到海藻末备用;将新鲜或冷冻并经解冻的鱿鱼,去皮、内脏、眼球和嘴,然后将鱿鱼的胴体、头和须清洗干净得到鱿鱼原料,将鱿鱼原料在20℃下于浸泡液中浸泡45min,并同时进行超声波处理,捞出后沥干,然后将鱿鱼原料切条,然后用质量浓度为3%的柠檬酸冰水溶液漂洗50min,最后清水洗净沥干,备用;其中,浸泡液的各组分按重量百分比分别为:食用盐2%,碳酸钠1.5%,碳酸氢钠1.5%,复合磷酸盐0.3%,余量为水;复合磷酸盐为焦磷酸盐、三聚磷酸盐和六偏磷酸盐的混合物,焦磷酸盐、三聚磷酸盐和六偏磷酸盐的混合物的重量比为1:1:1;超声波的频率为45KHz;
c)烘烤、蒸煮:将步骤a)得到的海肠子段串起,然后碳烤4min;将步骤b)得到的海藻末、鱿鱼条和碳烤后得到的海肠子段混合均匀后95℃的蒸煮液中蒸煮35min,得到半成品;其中,海肠子、鱿鱼条与海藻末的质量比为1:0.6:3,蒸煮液由以下重量百分比的各组分组成:食盐2%,米酒11%,柠檬草2.5%,橄榄3%,蛋清15%,余量为水;
d)调制糖醋汁:糖醋汁由以下重量份数计的各组分制成:食用调和油4份,酒糟6份,冰糖12份,白醋3份,葱姜汁3份,酱油2份,五香粉2份,食盐3份,水66份;糖醋汁的制备为将糖醋汁的各组分一起放入锅中熬制10min,得到糖醋汁;
e)上汁、装罐:将步骤d)得到的糖醋汁加入到步骤c)得到的半成品中,混合均匀后装罐并加热封口;糖醋汁与半成品的重量比为4:1
f)灭菌:将步骤e)装罐后的成品进行高温灭菌,得到海肠子罐头;其中,灭菌的温度为120℃,时间为25min,灭菌后冷却至35℃。
实施例3
一种海肠子的加工工艺,该加工工艺包括以下步骤:
a)主料的预处理:精选鲜活、亮泽的海肠子,及时刨肠,将海肠子内脏全部取出,用水反复冲洗干净;将海肠子的首尾细毛切除,然后将海肠子切成3-5cm的小段,将海肠子段在质量百分数为65%的乙醇溶液中浸泡80min,沥干后备用;
b)辅料的预处理:将海藻洗净切碎后过200目筛,得到海藻末备用;将新鲜或冷冻并经解冻的鱿鱼,去皮、内脏、眼球和嘴,然后将鱿鱼的胴体、头和须清洗干净得到鱿鱼原料,将鱿鱼原料在25℃下于浸泡液中浸泡30min,并同时进行超声波处理,捞出后沥干,然后将鱿鱼原料切条,然后用质量浓度为3.4%的柠檬酸冰水溶液漂洗80min,最后清水洗净沥干,备用;其中,浸泡液的各组分按重量百分比分别为:食用盐2.5%,碳酸钠2.0%,碳酸氢钠2.0%,复合磷酸盐0.4%,余量为水;复合磷酸盐为焦磷酸盐、三聚磷酸盐和六偏磷酸盐的混合物,焦磷酸盐、三聚磷酸盐和六偏磷酸盐的混合物的重量比为1:1:1;超声波的频率为55KHz;
c)烘烤、蒸煮:将步骤a)得到的海肠子段串起,然后碳烤5min;将步骤b)得到的海藻末、鱿鱼条和碳烤后得到的海肠子段混合均匀后100℃的蒸煮液中蒸煮45min,得到半成品;其中,海肠子、鱿鱼条与海藻末的质量比为1:0.8:5,蒸煮液由以下重量百分比的各组分组成:食盐2.5%,米酒12%,柠檬草3%,橄榄5%,蛋清20%,余量为水;
d)调制糖醋汁:糖醋汁由以下重量份数计的各组分制成:食用调和油5份,酒糟8份,冰糖15份,白醋4份,葱姜汁3份,酱油2份,五香粉2份,食盐4份,水57份;糖醋汁的制备为将糖醋汁的各组分一起放入锅中熬制15min,得到糖醋汁;
e)上汁、装罐:将步骤d)得到的糖醋汁加入到步骤c)得到的半成品中,混合均匀后装罐并加热封口;糖醋汁与半成品的重量比为5:1
f)灭菌:将步骤e)装罐后的成品进行高温灭菌,得到海肠子罐头;其中,灭菌的温度为121℃,时间为30min,灭菌后冷却至40℃。
本发明操作简单实用,产品色香味俱全,适合工厂化生产应用;产品绿色健康新颖,食用方便,符合广大消费者的需求;海肠子与鱿鱼的加入使得海鲜风味突出;添加海藻成分更有利于保健,符合健康消费理念。
Claims (7)
1.一种海肠子的加工工艺,其特征在于,该加工工艺包括以下步骤:
a)主料的预处理:精选鲜活、亮泽的海肠子,及时刨肠,将海肠子内脏全部取出,用水反复冲洗干净;将海肠子的首尾细毛切除,然后将海肠子切成3-5cm的小段,将海肠子段在质量百分数为45-65%的乙醇溶液中浸泡30~80min,沥干后备用;
b)辅料的预处理:将海藻洗净切碎后过40-200目筛,得到海藻末备用;将新鲜或冷冻并经解冻的鱿鱼,去皮、内脏、眼球和嘴,然后将鱿鱼的胴体、头和须清洗干净得到鱿鱼原料,将鱿鱼原料在15-25℃下于浸泡液中浸泡30-60min,并同时进行超声波处理,捞出后沥干,然后将鱿鱼原料切条,然后用质量浓度为2.3-3.4%的柠檬酸冰水溶液漂洗30-80min,最后清水洗净沥干,备用;
c)烘烤、蒸煮:将步骤a)得到的海肠子段串起,然后碳烤3-5min;将步骤b)得到的海藻末、鱿鱼条和碳烤后得到的海肠子段混合均匀后85-100℃的蒸煮液中蒸煮30-45min,得到半成品;蒸煮液由以下重量百分比的各组分组成:食盐1.5-2.5%,米酒10-12%,柠檬草2-3%,橄榄1-5%,蛋清10-20%,余量为水;
d)调制糖醋汁:糖醋汁由以下重量份数计的各组分制成:食用调和油3-5份,酒糟4-8份,冰糖10-15份,白醋3-4份,葱姜汁2-3份,酱油1-2份,五香粉1-2份,食盐2-4份,水57-74份;糖醋汁的制备为将糖醋汁的各组分一起放入锅中熬制5-15min,得到糖醋汁;
e)上汁、装罐:将步骤d)得到的糖醋汁加入到步骤c)得到的半成品中,混合均匀后装罐并加热封口;
f)灭菌:将步骤e)装罐后的成品进行高温灭菌,得到海肠子罐头;海肠子、鱿鱼条与海藻末的质量比为1:0.5-0.8:2-5。
2.根据权利要求1所述的一种海肠子的加工工艺,其特征在于,步骤b)中所用的浸泡液的各组分按重量百分比分别为:食用盐1.5-2.5%,碳酸钠1.0-2.0%,碳酸氢钠1.0-2.0%,复合磷酸盐0.2-0.4%,余量为水。
3.根据权利要求2所述的一种海肠子的加工工艺,其特征在于,复合磷酸盐为焦磷酸盐、三聚磷酸盐和六偏磷酸盐的混合物。
4.根据权利要求3所述的一种海肠子的加工工艺,其特征在于,焦磷酸盐、三聚磷酸盐和六偏磷酸盐的混合物的重量比为1:1:1。
5.根据权利要求1所述的一种海肠子的加工工艺,其特征在于,步骤f)中灭菌的温度为118-121℃,时间为20-30min,灭菌后冷却至30-40℃。
6.根据权利要求1所述的一种海肠子的加工工艺,其特征在于,步骤b)浸泡处理时超声波的频率为35-55KHz。
7.根据权利要求1所述的一种海肠子的加工工艺,其特征在于,步骤e)中糖醋汁与半成品的重量比为3-5:1。
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