CN106174085A - 一种营养保健型莲藕猪蹄冻及其制作方法 - Google Patents
一种营养保健型莲藕猪蹄冻及其制作方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种营养保健型莲藕猪蹄冻及其制作方法,特点是以莲藕和猪蹄为主要原料,薏仁、燕麦、糯米粉、魔芋精粉、荷叶粉、绿豆粉、明胶、葱、姜、食盐和调味料为主要辅料组成,经原料腌制、猪蹄炖制、莲藕灌制及炖制、凝胶汤汁配料、注模成型、冷冻硬化、包装和杀菌工序制得,优点是外观晶莹剔透,质地弹性佳,美味爽口,营养丰富的具有抗氧化、预防心血管疾病、美容养颜等多种功效。
Description
技术领域
本发明涉及一种肉冻及其制作方法,尤其是涉及一种营养保健型莲藕猪蹄冻及其制作方法。
背景技术
莲藕,又名藕丝菜、莲菜、七孔菜等,是一种药食兼优的水生经济作物。生藕性寒,可清热、祛瘀、生津、止渴、止呕;熟藕性温,有补脾益气、养血生肌等功效。《本草经疏》中对莲藕有记载:“生者甘寒,能凉血止血、除热清胃,主消散疲血、吐血、口鼻出血、产后血闷,治金疮伤折及止热渴、霍乱、烦闷、解酒等;熟者甘温,能健脾开胃、益血补心、主补五脏、实下焦、消食、止泻、生肌,久服令人心欢止怒”。
莲藕含大量碳水化合物、蛋白质、脂肪、VB、VC、矿物质等多种营养成分。每100g莲藕中含蛋白质1.85 g,脂肪0.2 g,碳水化合物15.2 g,热量293 KJ,膳食纤维1.2 g,钙39mg,磷58 mg,铁1.4 mg,胡萝卜素0.02 mg,维C 35 mg,维生素B1 10.09mg,维生素B2 0.03mg,维生素PP 0.3 mg,维生素E 0.73mg,硫胺素0.l mg,核黄素0.04 mg,尼克酸4 mg。有研究表明,水果蔬菜中的膳食纤维对重金属离子具有束缚作用,莲藕中的膳食纤维有利于将这些有害物质排出。莲藕的藕节有很强的抗氧化性,这与其中富含的酚类化合物有关,因此,其具有清除自由基、抗衰老的作用。此外,莲藕中的膳食纤维和黏液蛋白能与胆酸盐、胆固醇以及甘油三酯结合,从而减少人体对脂质的吸收,具有干预肥胖,预防心血管病、冠心病、“三高”症等保健价值。
猪蹄具有蛋白含量高、热量低的特点,其蛋白质以胶原蛋白为主,占80%以上。《随息居饮食谱》中记录,猪蹄“填贤精血,健腰脚,滋胃液,以滑皮肤,长肌肉,可愈漏疡,助血脉,能充乳汁,较肉尤补”;《本草图经》也表明,猪蹄有“行妇人乳脉,滑肌肤,去寒热”之功。因此,人们常称猪蹄为美容食品和媲美于熊掌的美味佳肴。每100 g猪蹄中约含蛋白质15.8g、脂肪2.63 g、碳水化合物0.17 g,以及丰富的钙、铁、磷、VA、VB等,特别是其含有的硫酸皮肤素在其他食物中较少。常吃猪蹄有利于细胞组织正常生理功能恢复,有效防治肌肉营养障碍,加速机体新陈代谢,延缓衰老。
胶原蛋白是构成皮肤、软骨、肌腱、韧带以及结缔组织的重要蛋白质,约占哺乳动物总蛋白含量的1/3。胶原蛋白的分子量约为300 kDa,含有18种氨基酸,其中含量最多的是甘氨酸,其次是脯氨酸、丙氨酸,此外,胶原蛋白中还含有在其他蛋白质中不常见的羟脯氨酸和羟赖氨酸。有研究表明,胶原蛋白是可被人体完全消化的,其被人体吸收后能促进细胞吸收并储存水分,具有抗衰老、抑制癌细胞和提高免疫力等功能。人体缺乏胶原蛋白会导致细胞可塑性衰减、代谢功能减弱、皮肤和黏膜干燥、表皮起皱等。
我国莲藕资源丰富,种植面积达600万亩,产量达700多万吨,其中以江苏、浙江、湖南、湖北等省产者为优。但是目前我国对于莲藕的消费主要以直接烹饪消费为主,莲藕产品的加工技术和加工规模还相对较弱。猪蹄冻是一道百姓餐桌上常见的菜肴,因其制作简单,味道鲜美而深受人们喜爱。目前,国内外还没有公开任何关于以莲藕和猪蹄为原料,富含膳食纤维和胶原蛋白的营养保健型莲藕猪蹄冻及其制作方法的相关研究报道。
发明内容
本发明所要解决的技术问题是提供一种外观晶莹剔透,质地弹性佳,美味爽口,营养丰富的具有抗氧化、预防心血管疾病、美容养颜等多种功效的营养保健型莲藕猪蹄冻及其制作方法。
本发明解决上述技术问题所采用的技术方案为:一种营养保健型莲藕猪蹄冻,以莲藕和猪蹄为主要原料,薏仁、燕麦、糯米粉、魔芋精粉、荷叶粉、绿豆粉、明胶、葱、姜、食盐和调味料为主要辅料组成,经原料腌制、猪蹄炖制、莲藕灌制及炖制、凝胶汤汁配料、注模成型、冷冻硬化、包装和杀菌工序制得。
上述营养保健型莲藕猪蹄冻的制作方法,具体包括以下步骤:
(1)原料肉腌制:将猪蹄洗净后,清除表面毛茬,去骨;将亚硝酸钠和异抗坏血酸钠按质量比1:1-1:2混匀制成混合腌制盐;将混合腌制盐、食盐按比例溶于冰水中,放入猪蹄,置于4-6℃的冰库中腌制10-12小时;将腌制结束后的猪蹄放入清水中浸泡2-3 h,除去涩味,洗净待用;腌制可以使猪蹄肉具有良好的色泽和保藏性,并且在切分时切面不易褪色;
(2)猪蹄炖制:将腌制后的猪蹄和食盐、葱、姜、八角、黄酒分别放入高压夹层锅中高压炖煮1 h,捞出猪蹄切碎,炖煮汤汁过滤后保温待用;
(3)薏仁、燕麦溶胀及调制:选取洁净无蛀洞的薏仁颗粒,清水浸泡12 h,冷水煮沸20min后捞出待用;熟燕麦粒80℃水浸泡2 min后捞出待用;将薏仁、燕麦、糯米粉、魔芋精粉按比例混合,加适量温水混合至黏稠得到混合糊待用;
(4)莲藕灌制及炖制:挑选表面无蛀洞,长度为20-25 cm,直径7-10 cm的已去除藕节的莲藕,洗净,去皮后表面无黑点;切去一端藕节,在藕孔中灌入混合糊,将藕节合上用竹签扎紧,隔水蒸20-30 min;将蒸好的莲藕整节放入清水中,加入莲藕重量0.2%-0.4%的食盐,0.1-0.2%的糖,表压0.09-0.12 MPa下炖煮,炖煮时间为15-20 min,捞出除去竹签,切成4×4×4 cm的小块,待用;
(5)荷叶粉准备:采摘收集荷叶并进行分选,剔除坏叶和腐烂叶后,用清水重复清洗2-3次,洗涤后沥干水分,放入烘房中以65-70℃的条件烘干3-4 h直至水分含量小于5%,再用粉碎机粉碎烘干后的荷叶并过筛得到荷叶粉,其中粉碎粒度为200目;
(6)绿豆粉准备:将烘干后的绿豆用粉碎机粉碎磨成粉末,过150目;
(7)凝胶汤汁配料、混匀:按质量百分比在步骤(2)得到的炖煮汤汁中加入猪蹄总质量0.05-0.1%的荷叶粉,2-3%的绿豆粉,1-2%的白糖,0.05%的大蒜粉末,0.01-0.02%的复合鲜味剂,0.05-0.1%的五香粉,1-2%的明胶,0.12%的亚麻籽胶,60℃溶解,混合均匀得到凝胶汤汁;
(8)注模成型:将猪蹄碎肉均匀分散于调味好的凝胶汤汁中;将步骤(4)炖煮后的莲藕放入模具中,注入凝胶汤汁没过莲藕,盖上模具盖;
(9)冷冻硬化:将模具置于-30—-40℃以下的速冻库内冷冻硬化0.5-1 h;
(10)脱模、切块:硬化后,脱除模块,把凝胶冻切成长×宽×厚分别为10×10×5 cm的肉冻块;
(11)包装、微波杀菌:将切好的凝胶冻真空包装,并用隧道式微波设备进行杀菌,即得到营养保健型莲藕猪蹄冻。
上述步骤(1)中各原辅料重量份数为:猪蹄1000-1100份,食盐22-28份,混合腌制盐0.5-0.7份,冰水80-100份。
上述步骤(2)中各原辅料重量份数为:猪蹄1000-1100份,食盐10-15份,葱20-30份,姜20-25份,八角5-8份,黄酒20-30份,水2000-2200份。
上述步骤(3)混合糊中各成分重量份数为:薏仁80-100份、燕麦50-60份、糯米粉10-20份、魔芋精粉5-10份。
与现有技术相比,本发明的优点在于:本发明首次公开了一种营养保健型莲藕猪蹄冻及其制作方法,采用莲藕和猪蹄为主要原料,产品具有抗氧化抗衰老、美容养颜等功能;利用莲藕的孔洞可以作为有一定伸缩性的天然模具,将溶胀后的薏仁和燕麦填补空隙,并以糯米粉和魔芋精粉作为天然粘合剂提高馅料的粘合强度,薏仁和燕麦有一定硬度和弹性,猪蹄碎肉比较柔软,莲藕、魔芋精粉和糯米粉比较粘糯,最终的产品整体设计的质感非常独特;莲藕中灌入薏仁颗粒和燕麦颗粒,进一步增加了膳食纤维,强化了降血压、降血糖、降血脂的功能;产品中添加了明胶和亚麻籽胶,能增加猪蹄冻的凝胶强度,制成的猪蹄冻弹性好,保水性好,口感爽滑,提高了产品品质;荷叶粉含有荷叶碱、柠檬酸、苹果酸等成分,它的添加使本产品具有清暑利湿、抑菌解痉、祛瘀止血等功能;绿豆粉的增加了产品的清香风味,提高产品的色泽和消费者可接受性;此外,产品各原料中富含的膳食纤维和黄酮、多酚类化合物具有协同抗氧化作用,能够有效清除人体自由基,具有较高生理功能。
综上所述,本发明得到的富含膳食纤维和胶原蛋白的营养保健型肉冻,产品形式是嵌于猪蹄凝胶冻中的填有薏仁和燕麦的莲藕片,富含优质蛋白质、膳食纤维、荷叶碱和维生素,具有抗肿瘤、美容抗皱、预防“三高”症等各种保健作用。根据实验分析,每100 kg产品中约含蛋白质10.56-14.13 kg,膳食纤维2.87-4.21 kg,多酚类化合物308-377 g。产品外观晶莹剔透,质地弹性佳,美味爽口,营养丰富,产品中各营养素配比合理,具有显著的营养和保健价值。
具体实施方式
以下结合实施例对本发明作进一步详细描述。
实施例1
一种营养保健型莲藕猪蹄冻,以莲藕和猪蹄为主要原料,薏仁、燕麦、糯米粉、魔芋精粉、荷叶粉、绿豆粉、明胶、葱、姜、食盐和调味料为主要辅料组成,经原料腌制、猪蹄炖制、莲藕灌制及炖制、凝胶汤汁配料、注模成型、冷冻硬化、包装和杀菌工序制得。具体包括以下步骤:
(1)原料肉腌制:将猪蹄洗净后,清除表面毛茬,去骨;将亚硝酸钠和异抗坏血酸钠按质量比1:1.5混匀制成混合腌制盐;将混合腌制盐、食盐按比例溶于冰水中,放入猪蹄,置于5℃的冰库中腌制11小时;将腌制结束后的猪蹄放入清水中浸泡2-3 h,除去涩味,洗净待用;其中各原辅料重量份数为:猪蹄1050份,食盐25份,混合腌制盐0.6份,冰水90份;
(2)猪蹄炖制:将腌制后的猪蹄和食盐、葱、姜、八角、黄酒分别放入高压夹层锅中高压炖煮1 h,捞出猪蹄切碎,炖煮汤汁过滤后保温待用;其中各原辅料重量份数为:猪蹄1050份,食盐12份,葱25份,姜22份,八角7份,黄酒25份,水2100份;
(3)薏仁、燕麦溶胀及调制:选取洁净无蛀洞的薏仁颗粒,清水浸泡12 h,冷水煮沸20min后捞出待用;熟燕麦粒80℃水浸泡2 min后捞出待用;将薏仁、燕麦、糯米粉、魔芋精粉按比例混合,加适量温水混合至黏稠得到混合糊待用;其中混合糊中各成分重量份数为:薏仁90份、燕麦55份、糯米粉15份、魔芋精粉8份;
(4)莲藕灌制及炖制:挑选表面无蛀洞,长度为20-25 cm,直径7-10 cm的已去除藕节的莲藕,洗净,去皮后表面无黑点;切去一端藕节,在藕孔中灌入混合糊,将藕节合上用竹签扎紧,隔水蒸20-30 min;将蒸好的莲藕整节放入清水中,加入莲藕重量0.3%的食盐,0.15%的糖,表压0.11 MPa下炖煮,炖煮时间为18 min,捞出除去竹签,切成4×4×4 cm的小块,待用;
(5)荷叶粉准备:采摘收集荷叶并进行分选,剔除坏叶和腐烂叶后,用清水重复清洗2-3次,洗涤后沥干水分,放入烘房中以68℃的条件烘干3.5 h直至水分含量小于5%,再用粉碎机粉碎烘干后的荷叶并过筛得到荷叶粉,其中粉碎粒度为200目;
(6)绿豆粉准备:将烘干后的绿豆用粉碎机粉碎磨成粉末,过150目;
(7)凝胶汤汁配料、混匀:按质量百分比在步骤(2)得到的炖煮汤汁中加入猪蹄总质量0.08%的荷叶粉,2.5%的绿豆粉,1.5%的白糖,0.05%的大蒜粉末,0.015%的复合鲜味剂,0.08%的五香粉,1.5%的明胶,0.12%的亚麻籽胶,60℃溶解,混合均匀得到凝胶汤汁;
(8)注模成型:将猪蹄碎肉均匀分散于调味好的凝胶汤汁中;将步骤(4)炖煮后的莲藕放入模具中,注入凝胶汤汁没过莲藕,盖上模具盖;
(9)冷冻硬化:将模具置于-35℃以下的速冻库内冷冻硬化0.8 h;
(10)脱模、切块:硬化后,脱除模块,把凝胶冻切成长×宽×厚分别为10×10×5 cm的肉冻块;
(11)包装、微波杀菌:将切好的凝胶冻真空包装,并用隧道式微波设备进行杀菌,即得到营养保健型莲藕猪蹄冻。
实施例2
同上述实施例1,其区别在于:
步骤(1)原料肉腌制中:亚硝酸钠和异抗坏血酸钠按质量比1:1混匀制成混合腌制盐;将混合腌制盐、食盐按比例溶于冰水中,放入猪蹄,置于4℃的冰库中腌制12小时;各原辅料重量份数为:猪蹄1000份,食盐22份,混合腌制盐0.5份,冰水80份;
步骤(2)猪蹄炖制中:各原辅料重量份数为:猪蹄1000份,食盐10份,葱20份,姜20份,八角5份,黄酒20份,水2000份;
步骤(3)薏仁、燕麦溶胀及调制中:混合糊中各成分重量份数为:薏仁80份、燕麦50份、糯米粉10份、魔芋精粉5份;
步骤(4)莲藕灌制及炖制中:将蒸好的莲藕整节放入清水中,加入莲藕重量0.2%的食盐,0.1%的糖,表压0.09 MPa下炖煮,炖煮时间为20 min;
步骤(5)荷叶粉准备中:荷叶放入烘房中以65℃的条件烘干4 h直至水分含量小于5%,再用粉碎机粉碎烘干后的荷叶并过筛得到荷叶粉,其中粉碎粒度为200目;
步骤(7)凝胶汤汁配料、混匀中:按质量百分比在步骤(2)得到的炖煮汤汁中加入猪蹄总质量0.05%的荷叶粉,2%的绿豆粉,1%的白糖,0.05%的大蒜粉末,0.01%的复合鲜味剂,0.05%的五香粉,1%的明胶,0.12%的亚麻籽胶;
步骤(9)冷冻硬化中:将模具置于-30℃以下的速冻库内冷冻硬化1 h。
实施例3
同上述实施例1,其区别在于:
步骤(1)原料肉腌制中:亚硝酸钠和异抗坏血酸钠按质量比1:2混匀制成混合腌制盐;将混合腌制盐、食盐按比例溶于冰水中,放入猪蹄,置于6℃的冰库中腌制10小时;各原辅料重量份数为:猪蹄1100份,食盐28份,混合腌制盐0.7份,冰水100份;
步骤(2)猪蹄炖制中:各原辅料重量份数为:猪蹄1100份,食盐15份,葱30份,姜25份,八角8份,黄酒30份,水2200份;
步骤(3)薏仁、燕麦溶胀及调制中:混合糊中各成分重量份数为:薏仁100份、燕麦60份、糯米粉20份、魔芋精粉10份;
步骤(4)莲藕灌制及炖制中:将蒸好的莲藕整节放入清水中,加入莲藕重量0.4%的食盐,0.2%的糖,表压0.12 MPa下炖煮,炖煮时间为15 min;
步骤(5)荷叶粉准备中:荷叶放入烘房中以70℃的条件烘干3 h直至水分含量小于5%,再用粉碎机粉碎烘干后的荷叶并过筛得到荷叶粉,其中粉碎粒度为200目;
步骤(7)凝胶汤汁配料、混匀中:按质量百分比在步骤(2)得到的炖煮汤汁中加入猪蹄总质量0.1%的荷叶粉,3%的绿豆粉,2%的白糖,0.05%的大蒜粉末,0.02%的复合鲜味剂,0.1%的五香粉,2%的明胶,0.12%的亚麻籽胶;
步骤(9)冷冻硬化中:将模具置于-40℃以下的速冻库内冷冻硬化0.5 h。
当然,上述说明并非对本发明的限制,本发明也并不限于上述举例。本技术领域的普通技术人员在本发明的实质范围内,作出的变化、改型、添加或替换,也应属于本发明的保护范畴。
Claims (5)
1.一种营养保健型莲藕猪蹄冻,其特征在于:以莲藕和猪蹄为主要原料,薏仁、燕麦、糯米粉、魔芋精粉、荷叶粉、绿豆粉、明胶、葱、姜、食盐和调味料为主要辅料组成,经原料腌制、猪蹄炖制、莲藕灌制及炖制、凝胶汤汁配料、注模成型、冷冻硬化、包装和杀菌工序制得。
2.一种根据权利要求1所述的营养保健型莲藕猪蹄冻的制作方法,其特征在于具体包括以下步骤:
(1)原料肉腌制:将猪蹄洗净后,清除表面毛茬,去骨;将亚硝酸钠和异抗坏血酸钠按质量比1:1-1:2混匀制成混合腌制盐;将混合腌制盐、食盐按比例溶于冰水中,放入猪蹄,置于4-6℃的冰库中腌制10-12小时;将腌制结束后的猪蹄放入清水中浸泡2-3 h,除去涩味,洗净待用;
(2)猪蹄炖制:将腌制后的猪蹄和食盐、葱、姜、八角、黄酒分别放入高压夹层锅中高压炖煮1 h,捞出猪蹄切碎,炖煮汤汁过滤后保温待用;
(3)薏仁、燕麦溶胀及调制:选取洁净无蛀洞的薏仁颗粒,清水浸泡12 h,冷水煮沸20min后捞出待用;熟燕麦粒80℃水浸泡2 min后捞出待用;将薏仁、燕麦、糯米粉、魔芋精粉按比例混合,加适量温水混合至黏稠得到混合糊待用;
(4)莲藕灌制及炖制:挑选表面无蛀洞,长度为20-25 cm,直径7-10 cm的已去除藕节的莲藕,洗净,去皮后表面无黑点;切去一端藕节,在藕孔中灌入混合糊,将藕节合上用竹签扎紧,隔水蒸20-30 min;将蒸好的莲藕整节放入清水中,加入莲藕重量0.2%-0.4%的食盐,0.1-0.2%的糖,表压0.09-0.12 MPa下炖煮,炖煮时间为15-20 min,捞出除去竹签,切成4×4×4 cm的小块,待用;
(5)荷叶粉准备:采摘收集荷叶并进行分选,剔除坏叶和腐烂叶后,用清水重复清洗2-3次,洗涤后沥干水分,放入烘房中以65-70℃的条件烘干3-4 h直至水分含量小于5%,再用粉碎机粉碎烘干后的荷叶并过筛得到荷叶粉,其中粉碎粒度为200目;
(6)绿豆粉准备:将烘干后的绿豆用粉碎机粉碎磨成粉末,过150目;
(7)凝胶汤汁配料、混匀:按质量百分比在步骤(2)得到的炖煮汤汁中加入猪蹄总质量0.05-0.1%的荷叶粉,2-3%的绿豆粉,1-2%的白糖,0.05%的大蒜粉末,0.01-0.02%的复合鲜味剂,0.05-0.1%的五香粉,1-2%的明胶,0.12%的亚麻籽胶,60℃溶解,混合均匀得到凝胶汤汁;
(8)注模成型:将猪蹄碎肉均匀分散于调味好的凝胶汤汁中;将步骤(4)炖煮后的莲藕放入模具中,注入凝胶汤汁没过莲藕,盖上模具盖;
(9)冷冻硬化:将模具置于-30—-40℃以下的速冻库内冷冻硬化0.5-1 h;
(10)脱模、切块:硬化后,脱除模块,把凝胶冻切成长×宽×厚分别为10×10×5 cm的肉冻块;
(11)包装、微波杀菌:将切好的凝胶冻真空包装,并用隧道式微波设备进行杀菌,即得到营养保健型莲藕猪蹄冻。
3.根据权利要求1所述的一种营养保健型莲藕猪蹄冻的制作方法,其特征在于:步骤(1)中各原辅料重量份数为:猪蹄1000-1100份,食盐22-28份,混合腌制盐0.5-0.7份,冰水80-100份。
4.根据权利要求1所述的一种营养保健型莲藕猪蹄冻的制作方法,其特征在于:步骤(2)中各原辅料重量份数为:猪蹄1000-1100份,食盐10-15份,葱20-30份,姜20-25份,八角5-8份,黄酒20-30份,水2000-2200份。
5.根据权利要求1所述的一种营养保健型莲藕猪蹄冻的制作方法,其特征在于:步骤(3)混合糊中各成分重量份数为:薏仁80-100份、燕麦50-60份、糯米粉10-20份、魔芋精粉5-10份。
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