CN105962099A - 一种蒜香牛肉制品 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种蒜香牛肉制品,由下列重量份的原料制成:牛肉70‑80、大蒜13‑15、红糖6‑7、香葱3‑4、葡萄干6‑7、鸡蛋清20‑24、丁香花蕾10‑12、桂皮4‑5、大豆油、食盐、酱油、五香粉、碱性蛋白酶、木瓜蛋白酶、没食子酸溶液、水适量。将蛋清进行酶解,生产蛋清肽,提高蛋清抗氧化性,提高牛肉的新鲜度以及口感。将丁香提取液与壳聚糖复配,可以更好的抗菌、保鲜、抗氧化,有效地抑制新鲜牛肉的变质。利用没食子酸对壳聚糖进行改性,可以提高壳聚糖的抗菌能力。制成的蒜香牛肉制品蒜香味浓郁,有光泽,适口、香气独特。能促进人们的食欲感,调节体能,平衡营养,阻止胆固醇的吸收提高机体抗病能力利于人体健康。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种蒜香牛肉制品。
背景技术
随着生活水平提高,人们对牛肉制品的要求也越来越高,各式各样的牛肉制品也应运而生。牛肉作为中式传统肉制品,有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功效,其蛋白质含量高而脂肪含量低,味道鲜美,以其色泽油润褐红,入口醇香不腻、余味浓郁悠长的独特风味吸引众多的食客。但是酱牛肉主要含有三个问题,一是牛肉纤维较粗,存在着诸如口感坚韧、难咀嚼、硬度大等缺点。为了提升牛肉制品类的品质,本发明采用酶解、微波混合嫩化方法具有很好的效果。
二是传统的牛肉加工过程中为了达到良好的储藏效果,往往通过较大程度的干燥来降低水分活度,但是这也会导致产品水分含量低,肉类组织结构被破坏,口感较干硬等问题,进而影响其经济效益。针对这个问题,如果单纯通过缩短干燥时间来提高产品的水分含量,那么水分活度也随着怎大,微生物易生长繁殖,产品的储藏性和安全性也无法得到保障,因此,需要一类优质的持水剂,其能在保证产品具有一定储藏性的基础上,改善体系持水性,提高产品水分含量。
三是牛肉在储藏过程中易氧化酸败,新鲜度降低。鸡蛋中丰富的蛋白质及其衍生物活性肽的安全、性质稳定、活性高、易吸收的特点,被认为是潜在的制作抗氧化剂、抗衰老剂的天然原料,鸡蛋是一种能够在室温下储存长时间而蛋黄中的脂肪和金属离子不被氧化的动物性食品,这可能与鸡蛋含有天然抗氧化成分有关。鸡蛋清中的蛋白质有卵清蛋白、卵转铁蛋白、卵黄高磷蛋白、卵抑制剂等,这些蛋白都有一定的抗氧化活性。将蛋清经酶解后添加到牛肉的加工制备中,生产出色泽鲜艳、柔嫩爽口,风味独特,适应现代消费者健康消费理念的牛肉制品。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种蒜香牛肉制品。
本发明是通过以下技术方案实现的:
一种蒜香牛肉制品,由下列重量份的原料制成:牛肉70-80、大蒜13-15、红糖6-7、香葱3-4、葡萄干6-7、鸡蛋清20-24、丁香花蕾10-12、桂皮4-5、大豆油、食盐、酱油、五香粉、碱性蛋白酶、木瓜蛋白酶、没食子酸溶液、水适量。
根据权利要求书1所述蒜香牛肉制品,制备方法的具体步骤如下:
(1)将木瓜蛋白酶溶于适量水中与切成块状的牛肉块混合,在55-65℃条件下酶解15-20分钟,再进行低温微波继续嫩化1-2分钟,捞出沥干后得嫩化牛肉块;
(2)将鸡蛋清加入2-3倍水混合搅拌均匀,调节PH至7-9,加入碱性蛋白酶在50-55℃条件下酶解4-5小时,得酶解蛋清;
(3)将丁香花蕾、桂皮加入适量水文火搅拌反复浸提滤掉滤料得到提取液,再将没食子酸溶液与壳聚糖混合后25-30℃条件下搅拌50-60分钟,再加入上述提取液混合搅拌均匀,得混合处理液;
(4)将步骤1的嫩化牛肉块与步骤2的酶解蛋清、步骤3的混合处理液、食盐混合腌渍1-2天,得腌渍牛肉块;
(5)将香葱加适量水研磨成汁,加入红糖加热搅拌至红糖融化,停止加热后加入大蒜,腌渍7-10天,放入与葡萄干混合后搅拌机中搅拌成渣料,烘干,制成粉末,与酱油、五香粉以及其他剩余成分混合调制成糊状,均匀涂抹在步骤4的牛肉块的表面,放入烤箱中烤香,得烤制牛肉块;
(6)将步骤3的滤料烘干后放入烧热的油中,小火慢炸至香味溢出,捞出滤料,再放入步骤5的烤制牛肉块小火慢炸至水汽慢慢炸干,捞出,即可。
本发明的优点是:调节蛋清的PH以及酶解温度可以促进酶的活性和提高酶促反应速度,将蛋清进行酶解,生产蛋清肽,使产品具有低渗性、低致敏性、高稳定性、高溶解性以及抗氧化性,从而提高牛肉的新鲜度以及口感。丁香提取液具有较强抑菌和抗氧化作用,但是丁香中含有大量芳香物质,具有浓郁的气味,在食品中添加过量时容易破坏食品固有的风味,因此,本发明将丁香提取液与壳聚糖复配,丁香提取液与壳聚糖液复合液可以更好的抗菌、保鲜、抗氧化,提高牛肉的保水性及水分调节作用,有效地抑制新鲜牛肉的变质,可以取代化学物质作为防腐剂。利用没食子酸对壳聚糖进行改性,可以提高壳聚糖的抗菌能力。制成的蒜香牛肉制品蒜香味浓郁,有光泽,适口、味道纯正,香气独特。能促进人们的食欲感,调节体能,平衡营养,阻止胆固醇的吸收提高机体抗病能力利于人体健康。
具体实施方式
一种蒜香牛肉制品,由下列重量份的原料制成:牛肉70、大蒜13、红糖6、香葱3、葡萄干6、鸡蛋清20、丁香花蕾10、桂皮4、大豆油、食盐、酱油、五香粉、碱性蛋白酶、木瓜蛋白酶、没食子酸溶液、水适量。
根据权利要求书1所述蒜香牛肉制品,制备方法的具体步骤如下:
(1)将木瓜蛋白酶溶于适量水中与切成块状的牛肉块混合,在55℃条件下酶解15分钟,再进行低温微波继续嫩化1分钟,捞出沥干后得嫩化牛肉块;
(2)将鸡蛋清加入2倍水混合搅拌均匀,调节PH至7,加入碱性蛋白酶在50℃条件下酶解4小时,得酶解蛋清;
(3)将丁香花蕾、桂皮加入适量水文火搅拌反复浸提滤掉滤料得到提取液,再将没食子酸溶液与壳聚糖混合后25℃条件下搅拌50分钟,再加入上述提取液混合搅拌均匀,得混合处理液;
(4)将步骤1的嫩化牛肉块与步骤2的酶解蛋清、步骤3的混合处理液、食盐混合腌渍2天,得腌渍牛肉块;
(5)将香葱加适量水研磨成汁,加入红糖加热搅拌至红糖融化,停止加热后加入大蒜,腌渍7天,放入与葡萄干混合后搅拌机中搅拌成渣料,烘干,制成粉末,与酱油、五香粉以及其他剩余成分混合调制成糊状,均匀涂抹在步骤4的牛肉块的表面,放入烤箱中烤香,得烤制牛肉块;
(6)将步骤3的滤料烘干后放入烧热的油中,小火慢炸至香味溢出,捞出滤料,再放入步骤5的烤制牛肉块小火慢炸至水汽慢慢炸干,捞出,即可。
Claims (2)
1.一种蒜香牛肉制品,其特征在于,由下列重量份的原料制成:牛肉70-80、大蒜13-15、红糖6-7、香葱3-4、葡萄干6-7、鸡蛋清20-24、丁香花蕾10-12、桂皮4-5、大豆油、食盐、酱油、五香粉、碱性蛋白酶、木瓜蛋白酶、没食子酸溶液、水适量。
2.根据权利要求书1所述蒜香牛肉制品,其特征在于,制备方法的具体步骤如下:
(1)将木瓜蛋白酶溶于适量水中与切成块状的牛肉块混合,在55-65℃条件下酶解15-20分钟,再进行低温微波继续嫩化1-2分钟,捞出沥干后得嫩化牛肉块;
(2)将鸡蛋清加入2-3倍水混合搅拌均匀,调节PH至7-9,加入碱性蛋白酶在50-55℃条件下酶解4-5小时,得酶解蛋清;
(3)将丁香花蕾、桂皮加入适量水文火搅拌反复浸提滤掉滤料得到提取液,再将没食子酸溶液与壳聚糖混合后25-30℃条件下搅拌50-60分钟,再加入上述提取液混合搅拌均匀,得混合处理液;
(4)将步骤1的嫩化牛肉块与步骤2的酶解蛋清、步骤3的混合处理液、食盐混合腌渍1-2天,得腌渍牛肉块;
(5)将香葱加适量水研磨成汁,加入红糖加热搅拌至红糖融化,停止加热后加入大蒜,腌渍7-10天,放入与葡萄干混合后搅拌机中搅拌成渣料,烘干,制成粉末,与酱油、五香粉以及其他剩余成分混合调制成糊状,均匀涂抹在步骤4的牛肉块的表面,放入烤箱中烤香,得烤制牛肉块;
(6)将步骤3的滤料烘干后放入烧热的油中,小火慢炸至香味溢出,捞出滤料,再放入步骤5的烤制牛肉块小火慢炸至水汽慢慢炸干,捞出,即可。
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