CN104432162A - 一种膳食纤维重组鸭排及其制备方法 - Google Patents
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Abstract
本发明涉及一种膳食纤维重组鸭排的制备方法,具体涉及一种膳食纤维重组鸭排及其制备方法,属食品加工技术领域。本发明利用淘汰蛋鸭为原料,添加大豆膳食纤维,经重组鸭肉制备、拌料、腌制、酶处理、制作鸭排、蒸煮、冷却等步骤,制备出膳食纤维重组鸭排,具有较好的营养性,尤其适用于患消化道疾病的人、低过敏性患者、老年人等特殊消费人群。
Description
技术领域
本发明涉及一种膳食纤维重组鸭排的制备方法,具体涉及一种膳食纤维重组鸭排及其制备方法,属食品加工技术领域。
背景技术
鸭肉的营养价值相当高,每100g鸭肉中含有水溶性维生素B族约10mg(其中6~8mg是尼克酸,其次是核黄素和硫胺素);含VE约90~400μg;还含有约0.8%~1.5%的无机物。此外,鸭肉还含有大量的微量元素,100g鸭肉中大概含有300mg的钾;另外,铁、铜、锌等元素的含量也较高。蛋鸭过了产蛋期或产蛋率过低,其饲养成本加大,经济价值大大下降。
重组肉是指通过添加辅料以提取肌肉纤维中基质蛋白,利用添加剂的粘合作用,借助于机械使肉块或肉颗粒重新组合,经冷冻后直接出售或者经预热处理保留和完善其组织结构的肉制品。肉制品加工中,剔骨肉或碎肉由于加工及品质上的原因,无法被完全利用,而通过肉的重组技术,则可以完全利用这些价格便宜的剔骨肉或碎肉,提高其功能性质和附加值。重组肉技术在英美等发达国家发展速度较快,其产品在美国食品市场上也占据很大的比例品。我国对于重组肉的研究起步较晚, 从1996年张荣强选用鲜鱼肉糜、大豆蛋白等纯天然原料加工成我国第一代天然高级复合植物型营养鱼肉灌肠开始,到2003年谢超以牛肉为原料,经复合蛋白酶处理,重组加工生产的无肠衣牛肉香肠,重组熟肉制品在我国肉食品市场上已占据了相当大的比例。
目前, 由于人们生活水平的不断提高,人们对肉和肉制品的需求也在逐年增加,但是肉类食品摄入过多会引起高血压、高血脂、肥胖病等疾病,因此为了满足人们对肉中完全蛋白质及脂类物质和维生素的摄取要求,开发保健型肉制品将是今后肉类食品工业发展的一个重要领域,而重组肉加工技术则是开发保健型肉制品的有效途径。膳食纤维主要具有防止冠心病,控制、治疗肥胖病等重要的生理功能。Sa’nchez-A lonso等人将3% 的小麦膳食纤维添加到重组鱼肉制品中,结果发现制品的质地硬度和粘度得到改善,这些研究表明开发膳食纤维类功能性肉制品是可行的。
发明内容
本发明利用淘汰蛋鸭为原料,添加大豆膳食纤维,经重组鸭肉制备、拌料、腌制、酶处理、制作鸭排、蒸煮、冷却等步骤,制备出膳食纤维重组鸭排,具有较好的营养性,尤其适用于患消化道疾病的人、低过敏性患者、老年人等特殊消费人群。
本发明是以如下技术方案实现的:一种膳食纤维重组鸭排及其制备方法,其特征是:膳食纤维重组鸭排配方为:重组鸭肉10份,淀粉3份,大豆蛋白3份,大豆膳食纤维4份(其中可溶性膳食纤维:不溶性膳食纤维=1:1),水20份,卡拉胶、魔芋胶共1.5份,其比例为:1~2:1,辅料3.5份;所述的辅料包括盐、味精、五香粉、复合磷酸盐。该膳食纤维重组鸭排制备方法,其包括如下步骤:
(1)重组鸭肉的制备:采用淘汰蛋鸭为原料,剔除鸭皮、腿骨、可视脂肪和结缔组织,将剔下的鸭肉绞成鸭肉糜,装于保鲜袋中,放于冰柜中待用。
(2)解冻:根据需要,取冷冻重组鸭肉,放入冷藏柜(约4℃)解冻。
(3)拌料:将卡拉胶、魔芋胶按配方比例配制好,加温水浸泡、溶解;淀粉、大豆蛋白加水加热溶解;膳食纤维按配方调配好;盐、味精、盐、味精、五香粉、复合磷酸盐加水后加热、过滤、冷却,各种原辅料按配方调配好,并搅拌均匀;
(4)腌制:按混合均匀的膳食纤维重组鸭肉放于4℃下腌制24h。
(5)酶处理:取出腌制的膳食纤维重组鸭肉,添加肉重量的0.9%的谷氨酰胺转氨酶,在50℃下保温处理2.5h。
(6)制备鸭排:将谷氨酰胺转氨酶处理后冷却的膳食纤维重组鸭肉分成若干相同质量,制作膳食纤维重组鸭排。
(7)蒸煮:将膳食纤维重组鸭排于80℃的恒温加热30~40min;
(8)冷却:将蒸煮好的膳食纤维重组鸭排迅速降温到40℃以下,即得成品。
(1)重组鸭肉的制备:采用淘汰蛋鸭为原料,将冷冻鸭腿放入冷藏柜(约4℃),经约24h解冻后,剔除鸭皮、腿骨、可视脂肪和结缔组织,将剔下的鸭肉绞成鸭肉糜,装于保鲜袋中,放于冰柜中待用。
(2)解冻:根据需要,取冷冻重组鸭肉,放入冷藏柜(约4℃)解冻。
(3)拌料:将卡拉胶、魔芋胶按配方比例配制好,加温水浸泡、溶解;淀粉加水加热溶解;膳食纤维按配方调配好;盐、味精、盐、味精、五香粉、复合磷酸盐加水后加热、过滤、冷却,各种原辅料按配方调配好,并搅拌均匀;
(4)腌制:按混合均匀的膳食纤维重组鸭肉放于4℃下腌制24h。
(5)酶处理:取出腌制的膳食纤维重组鸭肉,添加肉重量的0.9%的谷氨酰胺转氨酶,在50℃下保温处理2.5h。
(6)制备鸭排:将谷氨酰胺转氨酶处理后冷却的膳食纤维重组鸭肉分成若干相同质量,制作膳食纤维重组鸭排。
(7)蒸煮:将膳食纤维重组鸭排于80℃的恒温加热30~40min;
(8)冷却:将蒸煮好的膳食纤维重组鸭排迅速降温到40℃以下,即得成品。
本发明利用淘汰蛋鸭重组鸭肉为原料,解决了淘汰蛋鸭的销售出路,降低了生产成本;同时添加大豆膳食纤维,不仅控制了重组鸭肉的氧化变化,增强了产品的稳定性,对重组鸭排的持水性、保油性,硬度、弹性、咀嚼性等品质有较好的改善,也满足了消费者对功能性肉制品的需求,丰富了产品市场。
具体实施方式
按下述步骤进行:取脱毛淘汰蛋鸭一只,剔除鸭皮、腿骨、可视脂肪和结缔组织,将剔下的鸭肉绞成鸭肉糜10份;将卡拉胶、魔芋胶1.5份按配方比例配制好,加温水浸泡、溶解;淀粉3份、大豆蛋白3份加水加热溶解;膳食纤维4份按配方调配好;盐、味精、盐、味精、五香粉、复合磷酸盐共3.5份加水后加热、过滤、冷却,各种原辅料按配方调配好,并搅拌均匀;按混合均匀的膳食纤维重组鸭肉放于4℃下腌制24h;取出腌制的膳食纤维重组鸭肉,添加肉重量的0.9%的谷氨酰胺转氨酶,在50℃下保温处理2.5h;将谷氨酰胺转氨酶处理后冷却的膳食纤维重组鸭肉分成若干相同质量,制作膳食纤维重组鸭排;将膳食纤维重组鸭排于80℃的恒温加热30~40min;将蒸煮好的膳食纤维重组鸭排迅速降温到40℃以下,即得成品。
Claims (1)
1.一种膳食纤维重组鸭排及其制备方法,其特征是:膳食纤维重组鸭排配方为:重组鸭肉10份,淀粉3份,大豆蛋白3份,大豆膳食纤维4份,可溶性膳食纤维:不溶性膳食纤维=1:1,水20份,卡拉胶、魔芋胶共1.5份,其比例为:1~2:1,辅料3.5份;所述的辅料包括盐、味精、五香粉、复合磷酸盐;该膳食纤维重组鸭排制备方法,其包括如下步骤:
(1)重组鸭肉的制备:采用淘汰蛋鸭为原料,剔除鸭皮、腿骨、可视脂肪和结缔组织,将剔下的鸭肉绞成鸭肉糜,装于保鲜袋中,放于冰柜中待用;
(2)解冻:根据需要,取冷冻重组鸭肉,放入冷藏柜(约4℃)解冻;
(3)拌料:将卡拉胶、魔芋胶按配方比例配制好,加温水浸泡、溶解;淀粉、大豆蛋白加水加热溶解;膳食纤维按配方调配好;盐、味精、盐、味精、五香粉、复合磷酸盐加水后加热、过滤、冷却,各种原辅料按配方调配好,并搅拌均匀;
(4)腌制:按混合均匀的膳食纤维重组鸭肉放于4℃下腌制24h;
(5)酶处理:取出腌制的膳食纤维重组鸭肉,添加肉重量的0.9%的谷氨酰胺转氨酶,在50℃下保温处理2.5h;
(6)制备鸭排:将谷氨酰胺转氨酶处理后冷却的膳食纤维重组鸭肉分成若干相同质量,制作膳食纤维重组鸭排;
(7)蒸煮:将膳食纤维重组鸭排于80℃的恒温加热30~40min;
(8)冷却:将蒸煮好的膳食纤维重组鸭排迅速降温到40℃以下,即得成品。
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