CN104247955A - 一种营养滋补型冰花肘及其制备方法 - Google Patents
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Abstract
本发明涉及一种营养滋补型冰花肘，其组成成份及重量份数如下：猪肉40～70份，猪皮20～30份，糖2～6份，盐1～3份，破壁灵芝胞子粉0.1～1份，酒1～2份、枸杞子2～3份和三聚月桂酸甘油酯0.1～0.5份。本发明冰花肘直接加破壁灵芝胞子粉和三聚月桂酸甘油酯后，具有普通冰花肘无可比拟的突出的实质特点和显著的进步，弥补了单纯添加破壁灵芝胞子粉的苦味，而且添加了枸杞子，进一步增强了冰花肘的营养保健功能。此外，该营养滋补型冰花肘口味纯正、营养丰富、肉质好、色佳、保质期长，满足了消费者的需求。
Description
技术领域
本发明属于卤肉制品技术领域，涉及一种含有添加剂的卤肉制品，尤其是一种营养滋补型冰花肘及其制备方法。
背景技术
冰花肘亦名水晶肴蹄，系江浙传统名菜。肴蹄皮色洁白、卤冻透明、光滑晶莹、状如水晶，故而得名。在日常生活中，人们非常喜欢食用以猪肘经卤制压模而成的冰花肘。这类冰花肘营养单一，蛋白质含量较低，该冰花肘生产工艺陈旧，因温度过高达90～100℃，容易破坏营养成分，故营养价值不高，经常食用容易导致人患营养缺乏等类疾病。
近年来，随着人们生活水平和生活方式的提高和改变，肉制品市场得到迅速发展，特别是旅游业的快速发展，休闲类肉制品更是以惊人的速度发展。随着我国社会主义市场经济的逐步深入，人民生活水平的不断提高，人们的消费观念也发生了质的变化，作为消费领域重中之重的食品，也出现了新的发展趋势，健康的肉制品成为消费一个新的亮点，天然、营养、保健型肉制品正日益被广大消费者所认识和接受。
灵芝是一种奇珍异草，在中华大地上有着许多优美而神奇的传说，具有“不老草”、“仙草”等美名。人间有用灵芝炖鸡汤，用来滋补身体的习惯，由于其有独特的保健作用，而深受人们的喜爱。
灵芝含有丰富的营养成分。我国古代著名《本草纲目》记载：“本品无毒，有扶正固本、滋补强身、增强体质、增强抵抗力之效。现代医学研究表明：灵芝含有丰富的B-型葡聚糖、灵芝酸、腺苷和生物总碱及多种微量元素，是人类最理想的天然药品和保健品。
灵芝虽然含有丰富的营养成分，但是却很难加入到肉制品中制成保健型的肉制品，原因是灵芝中所含的破壁灵芝胞子粉有苦味，加入肉制品钟后消费者却很难接受它，曾有许多人欲将冰花肘中加入破壁灵芝胞子粉，但是产品中的苦味无法去除，影响其食用。
枸杞子有降低血糖、抗脂肪肝作用，并能抗动脉粥样硬化等功效，具有滋补肝肾，益精明目；用于虚痨精亏、腰膝酸痛；眩晕耳鸣、内热肖渴、血虚萎黄，目昏不明的作用。
通过检索，尚未发现与本发明专利申请相关专利公开文献。
发明内容
本发明的目的是克服现有的冰花肘的不足之处，提供一种口味纯正、营养丰富、肉质好、色佳、保质期长的营养滋补型冰花肘及其制备方法。
本发明实现目的的技术方案是：
一种营养滋补型冰花肘，其组成成份及重量份数如下：
猪肉40～70份，猪皮20～30份，糖2～6份，盐1～3份，破壁灵芝胞子粉0.1～1份，酒1～2份、枸杞子2～3份和三聚月桂酸甘油酯0.1～0.5份。
而且，所述营养滋补型冰花肘，其组成成份及重量份数如下：猪肉60份，猪皮25份，糖4份，盐3份，破壁灵芝胞子粉1份，酒2份、枸杞子2.5份和三聚月桂酸甘油酯0.5份。
而且，所述酒为白酒或黄酒。
如上所述的营养滋补型冰花肘的制备方法，其特征在于：步骤如下：
⑴取猪肉，先将猪肉腌制35～40小时，再经浸泡、清洗后进行卤制，在卤制中加入各成分总质量的70%的糖、盐、破壁灵芝胞子粉、白酒、枸杞子和三聚月桂酸甘油酯并搅拌均匀，得卤制好的猪肉；
⑵取猪皮，先将猪皮经常规工序刮毛、去油后进行常规腌制35～40小时，将腌制好的猪皮经浸泡、清洗和卤制，在卤制中加入剩余的糖、盐、破壁灵芝胞子粉、酒、枸杞子和三聚月桂酸甘油酯并搅拌均匀，得卤制好的猪皮；
将卤制好的猪肉和猪皮在模具中压模成型、分割、真空包装即得营养滋补型冰花肘。
本发明的优点和有益效果为：
1、本发明冰花肘直接加破壁灵芝胞子粉和三聚月桂酸甘油酯后，具有普通冰花肘无可比拟的突出的实质特点和显著的进步，弥补了单纯添加破壁灵芝胞子粉的苦味，而且添加了枸杞子，进一步增强了冰花肘的营养保健功能。此外，该营养滋补型冰花肘口味纯正、营养丰富、肉质好、色佳、保质期长，满足了消费者的需求。
2、本发明方法制备过程方便简单、操作简单、原料来源广泛，降低了生产成本，提高了企业的生产效率。
具体实施方式
下面通过具体实施例对本发明作进一步详述，以下实施例只是描述性的，不是限定性的，不能以此限定本发明的保护范围。
如无特殊说明，本发明中所使用的试剂为常规试剂；如无特殊说明，所使用的方法为常规方法。
实施例1
一种营养滋补型冰花肘，其组成成分及重量如下：
猪肉40kg，猪皮20kg，糖2kg，盐1kg，破壁灵芝胞子粉0.1kg，白酒1kg、枸杞子2kg和三聚月桂酸甘油酯0.1kg。
上述营养滋补型冰花肘的制备方法，步骤如下：
取猪肉，先将猪肉经常规工序腌制40小时，再经常规工序浸泡、清洗后进行常规卤制工序，在卤制工序中加入14kg糖、0.7kg盐、破壁灵芝胞子粉0.07kg、白酒0.7kg、枸杞子1.4kg和三聚月桂酸甘油酯0.07kg并搅拌均匀，使其充分入味；
取猪皮，先将猪皮经常规工序刮毛、去油后进行常规腌制40小时，将腌制好的猪皮经常规工序进行浸泡、清洗和卤制，在卤制工序中加入0.6kg糖、0.3kg盐、破壁灵芝胞子粉0.03kg、白酒0.3kg、枸杞子0.6kg和三聚月桂酸甘油酯0.03kg并搅拌均匀，使其充分入味。
将卤制好的猪肉和猪皮在模具中压模成型、分割、真空包装即可制得成品。
实施例2
一种营养滋补型冰花肘，其组成成分及重量如下：
猪肉70kg，猪皮30kg，糖6kg，盐3kg，破壁灵芝胞子粉1kg，黄酒2kg、枸杞子2.5kg和三聚月桂酸甘油酯0.5kg。
上述营养滋补型冰花肘的制备方法，步骤如下：
取猪肉70kg，先将猪肉经常规工序腌制35小时，再经常规工序浸泡、清洗后进行常规卤制工序，在卤制工序中加入4.2kg糖、2.1kg盐、破壁灵芝胞子粉0.7kg、黄酒1.4kg、枸杞子1.75kg和三聚月桂酸甘油酯0.35kg并搅拌均匀，使其充分入味；
取猪皮30kg，先将猪皮经常规工序刮毛、去油后进行常规腌制35小时，将腌制好的猪皮经常规工序进行浸泡、清洗和卤制，在卤制工序中加入1.8kg糖、0.9kg盐、破壁灵芝胞子粉0.3kg、黄酒0.6kg、枸杞子0.75kg和三聚月桂酸甘油酯0.15kg并搅拌均匀，使其充分入味。
将卤制好的猪肉和猪皮在模具中压模成型、分割、真空包装即可制得成品。
实施例3
一种营养滋补型冰花肘，其组成成分及重量如下：
猪肉60kg，猪皮28kg，糖5kg，盐3kg，破壁灵芝胞子粉1kg，酒2kg、枸杞子3kg和三聚月桂酸甘油酯0.5kg。
上述营养滋补型冰花肘的制备方法，步骤如下：
取猪肉60kg，先将猪肉经常规工序腌制40小时，再经常规工序浸泡、清洗后进行常规卤制工序，在卤制工序中加入4.10kg糖、2.05kg盐、破壁灵芝胞子粉0.68kg、酒1.36kg、枸杞子2.1kg和三聚月桂酸甘油酯0.34kg并搅拌均匀，使其充分入味；
取猪皮28kg，先将猪皮经常规工序刮毛、去油后进行常规腌制40小时，将腌制好的猪皮经常规工序进行浸泡、清洗和卤制，在卤制工序中加入1.9kg糖、0.95kg盐、破壁灵芝胞子粉0.32kg、酒0.74kg、枸杞子0.9kg和三聚月桂酸甘油酯0.16kg并搅拌均匀，使其充分入味。
将卤制好的猪肉和猪皮在模具中压模成型、分割、真空包装即可制得成品。
Claims (4)
1.一种营养滋补型冰花肘，其特征在于：其组成成份及重量份数如下：
猪肉40～70份，猪皮20～30份，糖2～6份，盐1～3份，破壁灵芝胞子粉0.1～1份，酒1～2份、枸杞子2～3份和三聚月桂酸甘油酯0.1～0.5份。
2.根据权利要求1所述的营养滋补型冰花肘，其特征在于：其组成成份及重量份数如下：猪肉60份，猪皮25份，糖4份，盐3份，破壁灵芝胞子粉1份，酒2份、枸杞子2.5份和三聚月桂酸甘油酯0.5份。
3.根据权利要求1或2所述的营养滋补型冰花肘，其特征在于：所述酒为白酒或黄酒。
4.一种如权利要求1至3任一项所述的营养滋补型冰花肘的制备方法，其特征在于：步骤如下：
⑴取猪肉，先将猪肉腌制35～40小时，再经浸泡、清洗后进行卤制，在卤制中加入各成分总质量的70%的糖、盐、破壁灵芝胞子粉、白酒、枸杞子和三聚月桂酸甘油酯并搅拌均匀，得卤制好的猪肉；
⑵取猪皮，先将猪皮经常规工序刮毛、去油后进行常规腌制35～40小时，将腌制好的猪皮经浸泡、清洗和卤制，在卤制中加入剩余的糖、盐、破壁灵芝胞子粉、酒、枸杞子和三聚月桂酸甘油酯并搅拌均匀，得卤制好的猪皮；
⑶将卤制好的猪肉和猪皮在模具中压模成型、分割、真空包装即得营养滋补型冰花肘。
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