CN104223138B - 一种利用骨类副产物加工预调理清汤肉丸的方法 - Google Patents
一种利用骨类副产物加工预调理清汤肉丸的方法 Download PDFInfo
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Abstract
本发明公开了一种利用骨类副产物加工预调理清汤肉丸的方法，该方法包括原料选择与处理、鱼汤熬制、粗骨泥制备、鱼汤调制、汤汁调味、乳化骨泥制备、肉馅制作、成型、包装等步骤，该方法所制得的预调理清汤透明清亮，营养好，所制得的肉丸不仅富含骨蛋白和钙、磷等矿物质，而且味鲜，口感好。本发明大大提高了骨类副产物的利用率和利用价值。
Description
技术领域
本发明涉及一种利用骨类副产物加工预调理清汤肉丸的方法。
背景技术
鱼糜肉制品加工中要产生大量的副产物鱼骨，鱼骨营养价值高，富含矿物质和蛋白质，但目前鱼骨主要是处理为饲料用骨粉或工业用骨粉加以利用，有些企业甚至将其作为废料遗弃。其它利用家禽肉等加工香肠、灌肠、火腿等产品的企业也同样面临这个问题。因此为了提高副产骨的利用率和利用价值，需要开发一种能有效利用副产骨的预调理产品。
发明内容
为提高骨类副产物的利用率和利用价值，本发明提供一种利用骨类副产物加工预调理清汤肉丸的方法，该方法加工的预调理清汤肉丸富含骨蛋白和钙、磷等矿物质，营养丰富，味道鲜美。
本发明提供的利用骨类副产物加工预调理清汤肉丸的方法包括如下步骤：
原料选择与处理：选择肉制品加工中的骨类副产物鱼骨、鸡骨和兔骨，将鸡骨和兔骨洗净后冷藏备用，将鱼骨入-4～-2℃冷库微冻1.5～2小时；
鱼汤熬制：将冻后的鱼骨先放入冷水中浸泡2～3小时，再用小火烧沸后用大火熬煮10～20分钟，去除浮沫和杂质，用小火慢炖一段时间后放入包有老姜和胡椒的纱布包，继续小火慢炖至骨完全酥烂，捞出纱布包，过滤，鱼汤及鱼骨渣备用；
粗骨泥制备：将鸡骨或/和兔骨先放入碎骨机破碎，再放入绞制机绞制，然后将绞制后的碎骨与冰屑混匀后，放入斩拌机斩为粗骨泥，将粗骨泥放入搅拌机中沿一个方向搅拌，至骨泥起泡膨胀；
鱼汤调制：将鱼汤放入蒸煮锅中，加热后用大汤匙取膨胀的粗骨泥，缓慢放入汤中，文火煮至鱼汤清亮后，捞出骨泥丸；
汤汁调味：在澄清的鱼汤中添加调味料，即制得预调理汤料；
乳化骨泥制备：将鱼汤调制时捞出的骨泥丸入绞肉机绞碎，然后与鱼汤熬制时滤除的鱼骨渣及适量冰屑混合后，放入胶体磨细磨1～2次，得乳化骨泥；
肉馅制作：取畜禽肉，切为小块后放入斩拌机慢斩，边斩边添加冰屑及调香调味辅料，待斩为粗肉泥后，加入变性淀粉和乳化骨泥，然后高速细斩制得乳化肉馅；
成型、包装：将肉馅成型为肉丸，再入沸水中煮熟，捞出后冷却，将冷却后的肉丸和上述预调理清汤用硬塑包装盒包装，即制得预调理清汤肉丸产品。
进一步地，原汤熬制步骤中鱼骨、水、老姜和胡椒的重量比为100︰(500～600)︰(1～2)︰(0.2～0.3)，熬制时间为20～24小时。
进一步地，粗骨泥制备步骤中碎骨放入绞制机绞制2～3次，绞制后的碎骨与冰屑按1︰(1～1.5)的重量比混匀。
进一步地，鱼汤调制步骤中先加热至90～95℃，再维持95～98℃文火煮制40～50分钟。
进一步地，乳化骨泥制备步骤中第一次细磨所添加的冰屑重量为骨泥丸及鱼骨渣重量的0.6～1倍，第二次细磨所添加冰屑重量为骨泥丸及鱼骨渣重量的0.5～0.6倍。
进一步地，肉馅制作步骤中所述调香调味辅料包括食盐、五香粉和鸡精，各原辅料的重量配比为：畜禽肉50～55份、食盐1～1.5份、冰屑8～12份、五香粉0.15～0.2份、鸡精0.1～0.12份、乳化骨泥20～25份、变性淀粉4～6份。
进一步地，成型、包装步骤中肉丸和预调理清汤按重量比(1～1.5)：(4～4.5)包装。
本发明具有如下效果
(1)原汤熬制时采用冷水入骨，小火烧沸后大火熬制10～20分钟，再小火慢炖至骨完全酥烂，这种低温—中温—高温—中温的熬煮方式能使骨蛋白和水溶性香味物尽可能的融入汤中，从而使制得的预调理清汤营养好，香味浓；
(2)采用将鸡骨和兔骨加工成含有粗骨粒的骨泥后,再沿一个方向搅拌至起泡膨胀后放入鱼汤中，不仅可充分吸附鱼汤中的絮状和细微不溶物，使制得的预调理汤料透明清亮，而且还可增加汤料的营养和香味；
(3)采用先将绞碎后的骨泥丸与鱼骨渣及冰屑混合后，入胶体磨细磨制为乳化骨泥，再将乳化骨泥与畜禽肉及调香调味料以适当的配比和斩拌工艺制得肉馅，能使制得的肉丸不仅富含骨蛋白和钙、磷等矿物质，而且味鲜，口感好；
(4)加热即可食用，简单方便；
(5)有效提高了骨副产物的利用率和利用价值。
具体实施方式
下面结合实施例对本发明作进一步详细说明。
实施例1
原料选择与处理：选择用鲫鱼制作鱼糜肉制品中剔除或挤出的副产物鱼骨(包括鱼刺)，以及利用肉鸡和肉兔加工香肠、灌肠、火腿等的副产物鸡骨和兔骨，将鸡骨和兔骨洗净后置于0～2℃冷藏备用，将鱼骨入-4℃冷库微冻1.5小时；
鱼汤熬制：将冻后的鱼骨先放入冷水中浸泡2.5小时，再用小火烧沸后用大火熬煮15分钟，去除浮沫和杂质后改用小火慢炖，慢炖10小时后放入包有拍破的老姜和拍碎的胡椒的纱布包，继续小火慢炖10小时，至骨完全酥烂，捞出纱布包，过滤，鱼汤及鱼骨渣备用，所述冷水、老姜和胡椒按每100公斤鱼骨加冷水550公斤、老姜2.0公斤、胡椒0.3公斤的比例加入；
粗骨泥制备：将鸡骨去除背脊骨后与兔骨(其中：鸡骨占骨总重量的60％，兔骨占40％)先放入碎骨机破碎，再放入绞制机绞制2次，然后将绞制后的碎骨与冰屑按重量比1︰1.5混合搅匀后，放入斩拌机斩为粗骨泥，将粗骨泥放入搅拌机中沿一个方向搅拌，至骨泥起泡膨胀；
鱼汤调制：将鱼汤放入蒸煮锅中，加热至95℃，用大汤匙取膨胀的骨泥呈一个个大丸，缓慢放入汤中，维持98℃文火，边煮边轻搅，切勿反复上下重搅，以防其破碎，骨泥丸在煮制过程中可吸附汤中的絮状和细微不溶物，煮至50分钟，当鱼汤呈现清亮色并增香后，捞出骨泥丸；
汤汁调味：在澄清的鱼汤中加入食盐、鸡精等调味料，即制得预调理清汤；
乳化骨泥制备：将鱼汤调制时捞出的骨泥丸入绞肉机绞碎，然后与鱼汤熬制时滤除的鱼骨渣合并，添加两者重量0.7倍的冰屑混匀后，放入胶体磨进行第一次细磨，然后再添加两者重量0.5倍的冰屑混匀后，进行第二次细磨，得乳化骨泥；
肉馅制作：取畜禽肉(猪肉和鸡肉)，切为小块后放入斩拌机慢斩，边斩边依次添加食盐、冰屑和五香粉，待斩为粗肉泥后，加入变性淀粉和乳化骨泥，然后高速细斩制得乳化肉馅，所述原辅料的重量配比为：畜禽肉(瘦猪肉35％、肥猪肉35％，鸡肉30％)50份、食盐1.2份、冰屑10份、五香粉0.15份、鸡精0.1份、乳化骨泥20份、变性淀粉4份；
成型、包装：将肉馅成型为肉丸，再入沸水中煮熟，捞出后冷却，将冷却后的肉丸和上述预调理清汤按重量比1.5：4.5装入硬塑包装盒中，封口后冷却贮藏或冻结贮藏，即制得即食性预调理清汤肉丸产品。
实施例2
原料选择与处理：选择用鲫鱼、草鱼等淡水鱼制作鱼糜肉制品中剔除或挤出的副产物鱼骨(包括鱼刺)，以及利用肉鸡加工香肠、灌肠、火腿等的副产物鸡骨，将鸡骨洗净后置于0～2℃冷藏备用，将鱼骨入-3℃冷库微冻2小时；
鱼汤熬制：将冻后的鱼骨(包括鲫鱼骨、草鱼骨等淡水鱼骨)先放入冷水中浸泡3小时，再用小火烧沸后用大火熬煮20分钟，去除浮沫和杂质后改用小火慢炖，慢炖10小时后放入包有拍破的老姜和拍碎的胡椒的纱布包，继续小火慢炖14小时，至骨完全酥烂，捞出纱布包，过滤，鱼汤及鱼骨渣备用，所述冷水、老姜和胡椒按每100公斤鱼骨加冷水500公斤、老姜1.0公斤、胡椒0.2公斤的比例加入；
粗骨泥制备：将鸡骨去除背脊骨后，先放入碎骨机破碎，再放入绞制机绞制3次，然后将绞制后的碎骨与冰屑按重量比1︰1混合搅匀后，放入斩拌机斩为粗骨泥，将粗骨泥放入搅拌机中沿一个方向搅拌，至骨泥起泡膨胀；
鱼汤调制：将鱼汤放入蒸煮锅中，加热至90℃，用大汤匙取膨胀的骨泥呈一个个大丸，缓慢放入汤中，维持95℃文火，边煮边轻搅，切勿反复上下重搅，以防其破碎，骨泥丸在煮制过程中可吸附汤中的絮状和细微不溶物，煮至45分钟后，当鱼汤呈现清亮色并增香后，捞出骨泥丸；
汤汁调味：在澄清的鱼汤中加入食盐、鸡精等调味料，即制得预调理清汤；
乳化骨泥制备：将鱼汤调制时捞出的骨泥丸入绞肉机绞碎，然后与鱼汤熬制时滤除的鱼骨渣合并，添加两者重量1倍的冰屑混匀后，放入胶体磨进行第一次细磨，然后再添加两者重量0.6倍的冰屑混匀后，进行第二次细磨，得乳化骨泥；
肉馅制作：取畜禽肉(牛肉、猪肉和鸡肉)，切为小块后放入斩拌机慢斩，边斩边依次添加食盐、冰屑和五香粉，待斩为粗肉泥后，加入变性淀粉和乳化骨泥，然后高速细斩制得乳化肉馅，所述原辅料的重量配比为：畜禽肉(牛肉35％、肥猪肉35％，鸡肉30％)55份、食盐1.3份、冰屑12份、五香粉0.2份、鸡精0.12份、乳化骨泥22份、变性淀粉4.5份；
成型、包装：将肉馅成型为肉丸，再入沸水中煮熟，捞出后冷却，将冷却后的肉丸和上述预调理清汤按重量比1：4装入硬塑包装盒中，封口后冷却贮藏或冻结贮藏，即制得即食性预调理清汤肉丸产品。
Claims (7)
1.一种利用骨类副产物加工预调理清汤肉丸的方法，其特征在于包括如下步骤：
原料选择与处理：选择肉制品加工中的骨类副产物鱼骨，以及鸡骨或/和兔骨，将鸡骨或/和兔骨洗净后冷藏备用，将鱼骨入-4～-2℃冷库微冻1.5～2小时；
鱼汤熬制：将冻后的鱼骨先放入冷水中浸泡2～3小时，再用小火烧沸后用大火熬煮10～20分钟，去除浮沫和杂质，用小火慢炖一段时间后放入包有老姜和胡椒的纱布包，继续小火慢炖至骨完全酥烂，捞出纱布包，过滤，鱼汤及鱼骨渣备用；
粗骨泥制备：将鸡骨或/和兔骨先放入碎骨机破碎，再放入绞制机绞制，然后将绞制后的碎骨与冰屑混匀后，放入斩拌机斩为粗骨泥，将粗骨泥放入搅拌机中沿一个方向搅拌，至骨泥起泡膨胀；
鱼汤调制：将鱼汤放入蒸煮锅中，加热后用大汤匙取膨胀的粗骨泥，缓慢放入汤中，文火煮至鱼汤清亮后，捞出骨泥丸；
汤汁调味：在澄清的鱼汤中添加调味料，即制得预调理汤料；
乳化骨泥制备：将鱼汤调制时捞出的骨泥丸入绞肉机绞碎，然后与鱼汤熬制时滤除的鱼骨渣及适量冰屑混合后，放入胶体磨细磨1～2次，得乳化骨泥；
肉馅制作：取畜禽肉，切为小块后放入斩拌机慢斩，边斩边添加冰屑及调香调味辅料，待斩为粗肉泥后，加入变性淀粉和乳化骨泥，然后高速细斩制得乳化肉馅；
成型、包装：将肉馅成型为肉丸，再入沸水中煮熟，捞出后冷却，将冷却后的肉丸和上述预调理清汤用硬塑包装盒包装，即制得预调理清汤肉丸产品。
2.根据权利要求1所述的利用骨类副产物加工预调理清汤肉丸的方法，其特征在于：鱼汤熬制步骤中鱼骨、水、老姜和胡椒的重量比为100︰(500～600)︰(1～2)︰(0.2～0.3)，熬制时间为20～24小时。
3.根据权利要求1所述的利用骨类副产物加工预调理清汤肉丸的方法，其特征在于：粗骨泥制备步骤中碎骨放入绞制机绞制2～3次，绞制后的碎骨与冰屑按1︰(1～1.5)的重量比混匀。
4.根据权利要求1所述的利用骨类副产物加工预调理清汤肉丸的方法，其特征在于：鱼汤调制步骤中先加热至90～95℃，再维持95～98℃文火煮制40～50分钟。
5.根据权利要求1所述的利用骨类副产物加工预调理清汤肉丸的方法，其特征在于：乳化骨泥制备步骤中第一次细磨所添加的冰屑重量为骨泥丸及鱼骨渣重量的0.6～1倍，第二次细磨所添加冰屑重量为骨泥丸及鱼骨渣重量的0.5～0.6倍。
6.根据权利要求1所述的利用骨类副产物加工预调理清汤肉丸的方法，其特征在于：肉馅制作步骤中所述调香调味辅料包括食盐、五香粉和鸡精，各原辅料的重量配比为：畜禽肉50～55份、食盐1～1.5份、冰屑8～12份、五香粉0.15～0.2份、鸡精0.1～0.12份、乳化骨泥20～25份、变性淀粉4～6份。
7.根据权利要求1所述的利用骨类副产物加工预调理清汤肉丸的方法，其特征在于：成型、包装步骤中肉丸和预调理清汤按重量比(1～1.5)：(4～4.5)包装。
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