CN105249254B - 一种无花果牛羊肉泥及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种无花果牛羊肉泥及其制备方法,优化了无花果和牛羊肉的食用方法,以啤酒煮制的牛羊肉为基础,无花果是经过58‑65度的白酒、冰糖,泡制一个月处理,研制成的一种无花果牛羊肉泥,采用冷却后装罐密封保存工艺。研制成的无花果牛羊肉泥,具备的特殊风味和食疗作用,满足酸性食物与碱性食物的比例不大于1:4的最佳的日常饮食。无花果牛羊肉泥食用方便,开瓶即食。适合各种人群,尤其适于因牙口不好的老年人食用。该工艺可操作性强,适宜于工厂化规模生产。
Description
技术领域
本发明涉及一种无花果牛羊肉泥及其制备方法,属于食品加工技术领域。
背景技术
无花果具有多种保健功能,可供鲜食、药用,而鲜食不宜吃得过多。无花果皮薄肉质软抗压性差,很容易被压破而影响品质,保存时间短。
以无花果为原料消费的主要形式:无花果酱、无花果脯、无花果汁、无花果罐头、无花果果酒、无花果干等等。
无花果由于保存时间短,不能满足人们常年的需求,将其制备成无花果酱、无花果脯、无花果汁、无花果罐头、无花果果酒、无花果干等,虽然可解决无花果的保存、运输和常年食用的问题,但无花果脯、无花果干皆需要先把无花果干制,在干制过程中势必会造成无花果中维生素的损失、蛋白质的变性,影响无花果的营养价值;无花果酱、无花果罐头、无花果汁大都高盐或高糖,不利于老年人食用。
牛羊肉富含蛋白质和脂肪,属于酸性食物,虽然具有很高的营养价值,但单纯食用牛肉、羊肉不符合健康膳食的要求;传统的牛羊肉食用方法包括爆炒、做汤、炖食、酱制等烹饪方式,肉质较嫩的瘦肉,适宜烧、烤、煎、炒;肉质较坚韧的部位则适宜炖、蒸、煮等。但是幼儿和老年人可能在咀嚼中存在困难。
目前市场上的肉泥主要针对婴幼儿,种类有:牛肉胡萝卜泥,羊肉胡萝卜栗子泥,猪肉胡萝卜海带泥,猪肉猪肝泥,鸡肉香菇泥,三文鱼番茄泥,没有针对老年人的肉泥产品,市场上无牛羊肉混合的肉泥,也没有水果和蔬菜一起制作的具有营养和药用价值的肉泥产品。
我国目前已逐渐步入老龄化阶段,对营养、健康、绿色食品的需求日益提高,可适合老年人食用的食品却相对较少,因此针对老年人这一特殊人群,开发适合老年人食用的方便、营养的食品是目前亟待解决的问题。
发明内容
本发明为解决上述技术问题,提供一种无花果牛羊肉泥及其制备方法,优化了无花果和牛羊肉的食用方法。
为实现上述目的,本发明采用下述技术方案:
一种无花果牛羊肉泥的制备方法,步骤如下:
(1)原料的处理
无花果泥的制备:将无花果洗净,放入白酒中,添加冰糖浸泡,将浸泡完的无花果制成泥,备用;
优选:选用成熟度为8-9以上并带有果蒂的无花果整果,此时无花果不仅营养成分含量较多,而且还可避免因食用未成熟的无花果而中毒。选用带有果蒂的无花果,保证尽量多的利用果实和果蒂的营养物质,从而保障其药用价值。无花果的酚类化合物含量丰富,无花果果实的酚类物质几乎完全存在于果皮中,果肉中的含量很少,无花果果皮中富含芦丁。
优选:放入58-65度白酒内。优点:该度数的酒既保证了无花果的营养成分不损失,又保存了无花果的口味,若酒的度数过低,无花果容易腐败,影响其营养价值,度数过高,酒味掩盖了无花果果实的味道。
山药泥的制备:将山药清洗、去皮、预蒸后制成泥;
胡萝卜泥的制备:将胡萝卜清洗、去皮、预蒸后制成泥;
牛羊肉泥的制备:牛羊肉中加入调味品腌制,将啤酒倒入腌制好的牛羊肉中,大火烧开后转小火,8-13min(优选10min)后取出,制成肉糜,备用。
(2)无花果牛羊肉泥的制备
将无花果泥、胡萝卜泥、山药泥、牛肉泥、羊肉泥以质量比2.5-3.5:2.5-3.5:5.5-6.5:1.5-2.5:0.5-1.5(优选3:3:6:2:1),混合添加泡制无花果后的酒,搅拌均匀即制得无花果牛羊肉泥。
优选:采用流水清洗,比一般的清洗能更有利于去除赃物和杂质,且能减少因清洗而对无花果果实带来的损伤。
上述制备方法还包括,在紫外照射条件下将制备好的无花果牛羊肉泥装入已灭菌的容器中,排出气体,当容器内中心温度达75℃时,立刻密封,最后置于100℃中杀菌15~20min,冷却后即可。
优选:在装容器后密封前采用加热排气法将容器内顶隙的气体排出。
开盖后尽可能一次吃完,若瓶中有未食用部分应置冰箱冷藏,可存放3天。
本发明营养机理以及有益效果:
本发明制得的无花果牛羊肉泥以啤酒煮制的牛羊肉为基础,无花果经过添加冰糖的58-65度的白酒泡制一个月处理,研制成的一种无花果牛羊肉泥,采用冷却后装罐密封保存工艺。研制成的无花果牛羊肉泥,具备特殊风味和食疗作用,满足酸性食物与碱性食物的比例不大于1:4的最佳的日常饮食。无花果牛羊肉泥食用方便,开瓶即食。适合各种人群,尤其适于因牙口不好的老年人食用。该工艺可操作性强,适宜于工厂化规模生产。
本发明将无花果与牛羊肉制成肉泥,不像无花果干、无花果果脯等产品在制备时,为了满足果实在制备中的要求,不能用完全成熟的果实,不完全成熟的果实食用时,一是可能存在中毒的危险,二是无花果的营养价值也不能充分的发挥。本发明使用的无花果可以选择完全成熟的果实,保证了其营养价值的充分发挥。
本发明中在将无花果制备成果泥前,先将其用58-65度的白酒浸泡,这样使无花果的果香味能够与牛羊肉更好的搭配,祛除牛羊肉的腥味。用白酒浸泡无花果,可使无花果中的氨基酸等营养成分较好的溶出,具有清热解毒、降气止咳、治疗肺热引起的声音嘶哑等功效。无花果中含有无花果蛋白酶,此酶的作用类似于木瓜蛋白酶,可以作为肉类嫩化剂,用于肉类的软化、乳液的凝固剂、焙烤食品调节剂等。
山药、胡萝卜中含有丰富的蛋白质,无花果中的无花果蛋白酶可有效促进蛋白质的水解利于营养的吸收;山药易发生褐变,无花果中所含的无花果蛋白酶具有抑制褐变的作用。
无花果皮中含有无花果皮红色素,无花果皮红色素是一种天然的食用色素,可以使得所制备的无花果牛羊肉泥的颜色鲜亮,增加食欲。除此之外,无花果皮红色素还具有对羟基自由基(·OH)和DPPH自由基的清除作用。
无花果牛羊肉泥集合了无花果、山药、胡萝卜、牛肉、羊肉五种食材主要的营养保健及辅助治疗价值,满足酸性食物与碱性食物的比例不大于1:4的最佳的日常饮食,具有广阔的消费市场和发展前景。
肉类一般来说是摄入蛋白质的最优途径,无花果牛羊肉泥中,肉类颗粒细小易嚼,尤其适合老年人食用。
胡萝卜中富含脂溶性的类胡萝卜素,牛羊肉中富含脂类物质,胡萝卜和牛羊肉一起食用有利于类胡萝卜素的吸收。
山药具有健脾补虚、止咳润肺、益精补肾、帮助消化、增强食欲的作用。羊肉、山药搭配食用,适宜于体虚胃寒、四肢冰冷、慢性哮喘、贫血以及阳气不足的人。
本发明的无花果牛羊肉泥以无花果、胡萝卜、山药、牛肉、羊肉为主要原料,无花果泥、胡萝卜泥、山药泥、牛肉泥、羊肉泥的质量比为=3:3:6:2:1,该原料搭配比例符合营养学中对酸性食物和碱性食物的比例要求,酸碱搭配合理。生产工艺简单,可操作性强,制备的无花果牛羊肉泥具有较高营养价值,营养成分易吸收,同时还具有降气止咳等保健作用,营养均衡,能够充分满足人体营养需要,特别适宜于因牙口不好的老年人食用。
本发明的无花果牛羊肉泥中无花果添加58度以上的白酒、冰糖,泡制一个月,使制备的无花果牛羊肉泥口感润滑、略带酒的香味;白酒对大脑的活动神经具有一定的激活作用,可降低老年人患老年痴呆症的概率。
成熟无花果果实性味甘平,无毒,无花果果实性味甘平,无毒,具有滋养、健脾、开胃、清热、润肠、解毒、消肿、降血压等功效。无花果富含蛋白酶及淀粉酶、脂肪酶,超氧化物歧化酶(SOD)等多种活性酶和生物多糖等。据临床验证,无花果能提高人体免疫功能,对胃癌、肠癌、食管癌、膀胱癌、均有疗效。对肠炎、腹泻、便秘、痔疮和慢性肾炎、风湿性关节炎、高血压以及扁平疣等均有良好疗效。
胡萝卜味甘,性平,有健脾和胃、补肝明目、清热解毒、壮阳补肾、透疹、降气止咳等功效,可用于肠胃不适、便秘、夜盲症、性功能低下、麻疹、百日咳、小儿营养不良等症状。胡萝卜富含糖类、脂肪、挥发油、类胡萝卜素、维生素A、维生素B1、维生素B2、花青素、钙、铁等营养成分。
山药含有淀粉酶、多酚氧化酶等物质,有利于脾胃消化吸收功能,而且含有多种营养素,有强健机体、滋肾益精的作用。山药不含脂肪,而且所含的黏蛋白能预防心血管系统的脂肪沉积,防止动脉过早地发生硬化。山药中的黏液多糖物质与无机盐类相结合,可以形成骨质,使软骨具有一定弹性。
牛肉性味甘、平,入脾、胃经,可补脾胃、益气盘、强筋骨。富含蛋白质、矿物质(钾、锌、镁、铁等)和B族维生素。牛肉有补精血、温经脉的作用,能补中益气、滋养脾胃、强筋健骨、消肿利水、化痰息风、止渴止涎。
羊肉味甘性温,李时珍在《本草纲目》中说:“羊肉能暖中补虚,补中益气,开胃健脾。治虚劳寒冷,五劳七伤”。《本草拾遗》中将羊肉与人参相提并论。“补可去虚,人参、羊肉之属是也”。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例1
一种无花果牛羊肉泥,包括以下步骤:
(1)原料的处理
无花果泥的制备:选择无花果的成熟度需为8-9以上;冲洗干净,放入58度的白酒内、添加适量冰糖,密封泡制一个月;在紫外照射条件下将具有柔和的酿甜香的无花果取出,搅拌成泥状,置于冰箱中备用。
山药泥的制备:选用成熟度适中、无霉烂、无褐变、无病虫害和机械损伤的新鲜怀山药;清洗,去皮,切成小段,预蒸,在紫外照射条件下搅拌成泥状,置于冰箱中备用。
胡萝卜泥的制备:选择肉质嫩脆、味甜纤维少的新鲜无病虫害的胡萝卜;胡萝卜洗净,去皮,切成小段,预蒸,在紫外照射条件下捣碎成胡萝卜泥,置于冰箱中备用。
牛羊肉泥的制备:将牛羊肉切片,加入生抽、料酒、糖、盐、葱、姜等,搅拌均匀,腌制45min;将啤酒倒入腌制好的牛羊肉中,没过牛羊肉,大火烧开后转小火,约8min后将牛羊肉取出,在紫外照射条件下冷却至室温,用搅拌机嚼碎成肉糜,置于冰箱中备用。
(2)无花果牛羊肉泥的制备
在紫外照射条件下将无花果泥、胡萝卜泥、山药泥、牛肉泥、羊肉泥以质量比3:3:6:2:1,混合,搅拌均匀,添加适量泡制无花果的酒,搅拌均匀即制得无花果牛羊肉泥。
在紫外照射条件下将制备的无花果牛羊肉泥装入已灭菌的玻璃瓶中,在装瓶后密封前采用加热排气法将瓶内顶隙的气体排出,当瓶内中心温度达75℃时,立刻密封,最后置于100℃沸水中杀菌15~20min,冷却后即为成品。
开盖后尽可能一次吃完,若瓶中有未食用部分应置冰箱冷藏,可存放3天。
实施例2
一种无花果牛羊肉泥,包括以下步骤:
(1)原料的处理
无花果泥的制备:选择无花果的成熟度需为8-9以上;冲洗干净,放入65度的白酒内、添加适量冰糖,密封泡制一个月;在紫外照射条件下将具有柔和的酿甜香的无花果取出,搅拌成泥状,置于冰箱中备用。
山药泥的制备:选用成熟度适中、无霉烂、无褐变、无病虫害和机械损伤的新鲜怀山药;清洗,去皮,切成小段,预蒸,在紫外照射条件下搅拌成泥状,置于冰箱中备用。
胡萝卜泥的制备:选择肉质嫩脆、味甜纤维少的新鲜无病虫害的胡萝卜;胡萝卜洗净,去皮,切成小段,预蒸,在紫外照射条件下捣碎成胡萝卜泥,置于冰箱中备用。
牛羊肉泥的制备:将牛羊肉切片,加入生抽、料酒、糖、盐、葱、姜等,搅拌均匀,腌制80min;将腌制好的牛羊肉倒入啤酒,啤酒没过牛羊肉,大火烧开后转小火,13min后将牛羊肉取出,在紫外照射条件下冷却至室温,用搅拌机嚼碎成肉糜,置于冰箱中备用。
(2)无花果牛羊肉泥的制备
在紫外照射条件下将无花果泥、胡萝卜泥、山药泥、牛肉泥、羊肉泥以质量比3:3:6:2:1,混合,搅拌均匀,添加适量泡制无花果的酒,搅拌均匀即制得无花果牛羊肉泥。
在紫外照射条件下将制备的无花果牛羊肉泥装入已灭菌的玻璃瓶中,在装瓶后密封前采用加热排气法将瓶内顶隙的气体排出,当瓶内中心温度达75℃时,立刻密封,最后置于100℃沸水中杀菌15~20min,冷却后即为成品。
开盖后尽可能一次吃完,若瓶中有未食用部分应置冰箱冷藏,可存放3天。
上述虽然对本发明的具体实施方式进行了描述,但并非对本发明保护范围的限制,所属领域技术人员应该明白,在本发明的技术方案的基础上,本领域技术人员不需要付出创造性劳动即可做出的各种修改或变形仍在本发明的保护范围以内。
Claims (8)
1.一种无花果牛羊肉泥的制备方法,其特征是:步骤如下:
(1)原料的处理
无花果泥的制备:将无花果洗净,放入白酒中,添加冰糖浸泡,将浸泡完的无花果制成泥,备用;制备山药泥;制备胡萝卜泥;牛羊肉泥的制备:将牛羊肉中加入调味品腌制,将腌制好的牛羊肉倒入啤酒中,大火烧开转小火处理后,制成肉糜,备用;
(2)无花果牛羊肉泥的制备
将无花果泥、胡萝卜泥、山药泥、牛肉泥、羊肉泥以质量比(2.5-3.5):(2.5-3.5):(5.5-6.5):(1.5-2.5):(0.5-1.5)混合后添加泡制无花果后的酒,搅拌均匀即制得无花果牛羊肉泥;
所述无花果为成熟度为8以上并带有果蒂的无花果整果;
所述白酒为58-65度白酒。
2.如权利要求1所述的制备方法,其特征是:所述步骤(1)中的清洗为采用流水清洗。
3.如权利要求1所述的制备方法,其特征是:所述步骤(1)中烧开转小火8-13min后将牛羊肉取出。
4.如权利要求1所述的制备方法,其特征是:所述步骤(1)中优选烧开转小火10min后将牛羊肉取出。
5.如权利要求1所述的制备方法,其特征是:所述步骤(2)中无花果泥、胡萝卜泥、山药泥、牛肉泥、羊肉泥的质量比为3:3:6:2:1。
6.如权利要求1所述的制备方法,其特征是:还包括(3)在紫外照射条件下将制备好的无花果牛羊肉泥装入已灭菌的容器中,排出气体,当容器内中心温度达75℃时,立刻密封,最后置于100℃中杀菌15~20min,冷却后即可。
7.如权利要求6所述的制备方法,其特征是:在装容器后密封前采用加热排气法将容器内顶隙的气体排出。
8.权利要求1至7任一项所述的方法制作得到的无花果牛羊肉泥。
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