CN104286708A - 一种干式皮蛋瘦肉粥及其制备方法 - Google Patents
一种干式皮蛋瘦肉粥及其制备方法 Download PDFInfo
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Abstract
本发明是一种干式皮蛋瘦肉粥及其制备方法，将双螺杆挤压膨化机生产的干式营养粥粥米、预糊化淀粉、糊精、米粉、冻干皮蛋粒、瘦肉粒、香葱、盐、味精、酵母提取物、姜粉，按照配方重量称量，混合，封装即可获得成品，食用时撕破粥包，将干式皮蛋瘦肉粥倒入碗中，加入90℃以上温度的开水130毫升左右，搅拌均匀，盖上盖子保温5-8分钟即可食用。
Description
技术领域
一种干式皮蛋瘦肉粥及其制备方法。
背景技术
皮蛋瘦肉粥是一种在全国各地极为常见的粥品，在香港广东等地更是所有粥面专门店及中式酒楼的必备佳肴，主要以其香浓软滑的口感、饱腹暖心的回味而受广大食客喜爱。皮蛋瘦肉粥一般的烹饪方法为：粳米淘洗干净后，以清水浸泡2小时以上；将泡米的水倒去，重新加入清水，大火煮沸后转小火，每隔两分钟用木铲搅动一次，煮成浓稠的白粥；皮蛋剥壳切成小丁、瘦肉切成末加丁点儿盐、生粉和生抽拌匀；转大火，将皮蛋、肉末下入沸腾的白粥中，加盐，搅拌至肉色断生时，关火，加入少量鸡精和白胡椒粉调味即可。盛入碗中，撒上葱花，一碗香浓美味的皮蛋瘦肉粥就做好了。皮蛋瘦肉粥不但口味独特，营养也很全面，粳米能提高人体免疫功能，促进血液循环，从而减少高血压的机会，能预防糖尿病、脚气病、老年斑和便秘等疾病，粳米米糠层的粗纤维分子，有助胃肠蠕动，对胃病、便秘、痔疮等疗效很好；猪肉含有丰富的优质蛋白质和必需的脂肪酸，并提供血红素（有机铁）和促进铁吸收的半胱氨酸，能改善缺铁性贫血，具有补肾养血，滋阴润燥的功效，猪精肉相对其它部位的猪肉，其含有丰富优质蛋白，脂肪、胆固醇较少，一般人群均可适量食用；松花蛋较鸭蛋含更多矿物质，脂肪和总热量却稍有下降，它能刺激消化器官，增进食欲，促进营养的消化吸收，中和胃酸，清凉，降压，具有润肺、养阴止血、凉肠、止泻、降压之功效，此外，松花蛋还有保护血管、提高智商、保护大脑的功能。
但现在想吃到一碗美味的皮蛋瘦肉粥并不是一件容易的事。如今饭店所谓的各种口味粥品，多数是预先熬好一大锅米粥，烹调时只要把主料准备好放入碗内，如皮蛋瘦肉末等，再倒上滚热的热粥便可上桌，如此一来这一碗粥虽然价格不菲，但口味一般。可是想要在家里自己熬上这一锅皮蛋瘦肉粥即费时又费力，对于大多上班族来说不加班已是求之不得，还哪有时间自己熬粥。
发明内容
本发明目的在于发明并生产本发明是一种干式皮蛋瘦肉粥。
本发明的另一目的是发明本发明一种干式皮蛋瘦肉粥的制备方法。
本发明的目的通过以下技术方案实现：
一种干式皮蛋瘦肉粥，由包括以下重量份数的原料制备而成：
挤压膨化米 20-40克
预糊化淀粉 0.1-7克
糊精 0.5-3克
米粉 1-4克
冻干皮蛋粒 0.5-3克
瘦肉粒 0.5-3克
香葱 0.05-1克
盐0.5-2克
味精 0.05-0.2克
酵母提取物 0.05-2克
姜粉 0.05-1克
本发明中挤压膨化米：本发明中的挤压膨化米是一种以粳米粉为主料，经过双螺杆挤压膨化生成的米形颗粒，具有一定的膨化度和复水性，复水后不分散，有一定黏度等特点。粳米能提高人体免疫功能，促进血液循环，从而减少高血压的机会；粳米能预防糖尿病、脚气病、老年斑和便秘等疾病；粳米米糠层的粗纤维分子，有助胃肠蠕动，对胃病、便秘、痔疮等疗效很好。
预糊化淀粉：预糊化淀粉是一种物理变性淀粉，常用的生产方法为滚筒干燥法、喷雾干燥法、挤压膨胀法。它具有方便经济，粘性大，粘弹性高，在冷水中迅速糊化等特点，食品行业中有广泛应用。
糊精：淀粉经酶法或化学方法水解得到的降解产物，为数个至数十个葡萄糖单位的寡糖和聚糖的混合物，用于食品可减少营养的损失、改善口感，加强风味。
冻干皮蛋粒：皮蛋又称松花蛋、变蛋等，是我国传统的风味蛋制品，不但是美味佳肴，而且还有一定的药用价值，能泻热、醒酒、去大肠火，治泻痢，能散能敛。”中医认为皮蛋性凉，可治眼疼、牙疼、高血压、耳鸣眩晕等疾病。冻干皮蛋粒则是将无铅皮蛋粒经过冷冻干燥获得。
瘦肉粒：取猪里脊肉切丁，加适量调味料腌制后冻干制得。猪肉含有丰富的优质蛋白质和必需的脂肪酸，并提供血红素（有机铁）和促进铁吸收的半胱氨酸，能改善缺铁性贫血；具有补肾养血，滋阴润燥的功效；猪精肉相对其它部位的猪肉，其含有丰富优质蛋白，脂肪、胆固醇较少，一般人群均可适量食用。
香葱：精选小米香葱切断风干制得，味清香，微辣，可刺激机体消化液分泌的作用，健脾开胃，增进食欲，同时具有祛风发汗，解毒消肿的功用，
酵母提取物：酵母提取物是酵母经破壁后将其中蛋白质、核酸、维生素等抽提，再经生物酶解的富含小分子的氨基酸、肽、核苷酸、维生素等天然活性成分的物质，其中氨基酸含量30%以上，总蛋白50%以上，核苷酸10%以上，其丰富的B族维生素可以弥补粳米在挤压膨化过程中B族维生素的缺失，起到维护食用者良好神经组织及精神状态等作用。
姜粉：姜作为一种药食兼用的调料，其味辛辣芳香。生姜味辛性温，长于发散风寒、化痰止咳，又能温中止呕、解毒，用姜制成姜粉，可以用来调味、腌渍、调汤，用起来更加快捷方便。
本发明中一种干式皮蛋瘦肉粥的生产工艺流程为：将上述经过处理的挤压膨化米、预糊化淀粉、糊精、米粉、冻干皮蛋粒、瘦肉粒、香葱、盐、味精、酵母提取物、姜粉，按照配方重量称量，混合，封装成粥包即可获得成品，食用时撕破粥包，将干式皮蛋瘦肉粥倒入碗中，加入90℃以上温度的开水130毫升左右，搅拌均匀，盖上盖子保温5-8分钟即可食用。
具体实施方式
以下采用具体实例说明本发明一种干式皮蛋瘦肉粥及其制备方法。
实施例1
计量单位为g
挤压膨化米 20
预糊化淀粉 0.1
糊精 0.5
米粉 1
冻干皮蛋粒 0.5
瘦肉粒 0.5
香葱 0.05
盐0.5
味精 0.05
酵母提取物 0.05
姜粉 0.05
本发明一种干式皮蛋瘦肉粥的制备方法，包括以下步骤：
（1） 采用双螺杆挤压机制备干式营养粥粥米，经过烘干，单独包装为米包A；
（2） 将皮蛋上锅蒸30分钟，去壳，用细线将皮蛋割成2-5mm尺寸的皮蛋粒，冷冻干燥处理获得冻干皮蛋粒B；
（3） 将腌制过的猪里脊肉切丁，尺寸2-5mm，冷冻干燥处理获得瘦肉粒C；
（4） 将经过净洗处理的小米香葱切断，尺寸2-3mm，风干后获得香葱D；
（5） 将经过净洗处理的生姜，在不去皮的情况下切片，厚度2mm左右，经风干处理后粉碎过80目筛，获得姜粉E；
（6） 将预糊化淀粉、糊精、米粉、冻干皮蛋粒B、瘦肉粒C、香葱D、盐、味精、酵母提取物、姜粉E，按配方重量标准称重，混匀，获得辅料包F；
（7） 将米包A和辅料包F共同包装，经杀菌处理，获得最终产品G。
实施例2
计量单位为g
挤压膨化米 40
预糊化淀粉 7
糊精 3
米粉 4
冻干皮蛋粒 3
瘦肉粒 3
香葱 1
盐2
味精 0.2
酵母提取物 2
姜粉 1
本发明一种干式皮蛋瘦肉粥的制备方法，包括以下步骤：
（1） 采用双螺杆挤压机制备干式营养粥粥米，经过烘干，单独包装为米包A；
（2） 将皮蛋上锅蒸30分钟，去壳，用细线将皮蛋割成3-6mm尺寸的皮蛋粒，冷冻干燥处理获得冻干皮蛋粒B；
（3） 将腌制过的猪里脊肉切丁，尺寸3-6mm，冷冻干燥处理获得瘦肉粒C；
（4） 将经过净洗处理的小米香葱切断，尺寸3-5mm，风干后获得香葱D；
（5） 将经过净洗处理的生姜，在不去皮的情况下切片，厚度4mm左右，经风干处理后粉碎过60目筛，获得姜粉E；
（6） 将预糊化淀粉、糊精、米粉、冻干皮蛋粒B、瘦肉粒C、香葱D、盐、味精、酵母提取物、姜粉E，按配方重量标准称重，混匀，获得辅料包F；
（7） 将米包A和辅料包F共同包装，经杀菌处理，获得最终产品G。
Claims (2)
1.一种干式皮蛋瘦肉粥，其特征在于,由包括以下重量的原料制备而成：
挤压膨化米 20-40克
预糊化淀粉 0.1-7克
糊精 0.5-3克
米粉 1-4克
冻干皮蛋粒 0.5-3克
瘦肉粒 0.5-3克
香葱 0.05-1克
盐0.5-2克
味精 0.05-0.2克
酵母提取物 0.05-2克
姜粉 0.05-1克。
2.根据权利1所述的一种干式皮蛋瘦肉粥的制备方法，其特征在于，由经过以下步骤加工而成：
a.采用双螺杆挤压机制备干式营养粥粥米，经过烘干，单独包装为米包A；
b.将皮蛋上锅蒸30分钟，去壳，用细线将皮蛋割成2-6mm尺寸的皮蛋粒，冷冻干燥处理获得冻干皮蛋粒B；
c.将腌制过的猪里脊肉切丁，尺寸2-6mm，冷冻干燥处理获得瘦肉粒C；
d.将经过净洗处理的小米香葱切断，尺寸2-4mm，风干后获得香葱D；
e.将经过净洗处理的生姜，在不去皮的情况下切片，厚度2-5mm，经风干处理后粉碎过60-80目筛，获得姜粉E；
f.将预糊化淀粉、糊精、米粉、冻干皮蛋粒B、瘦肉粒C、香葱D、盐、味精、酵母提取物、姜粉E，按配方重量标准称重，混匀，获得辅料包F；
g.将米包A和辅料包F共同包装，经杀菌处理，获得最终产品G。
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| CN105851869A (zh) * | 2016-04-22 | 2016-08-17 | 湖北省农业科学院农产品加工与核农技术研究所 | 一种预制皮蛋肉糜粥的加工工艺及食用方法 |
| WO2021138998A1 (zh) * | 2020-01-10 | 2021-07-15 | 华南农业大学 | 一种无铅无菌变蛋加工方法和加工装置及其在即食变蛋瘦肉粥中的应用 |
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