CN106490493A - 一种红薯叶美容发酵羊肉干及其制备方法 - Google Patents
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Abstract
本发明公开了一种红薯叶美容发酵羊肉干及其制备方法,各原料组分间的重量配比为:牛肉400‑500、包菜60‑80、牛肝菌40‑50、铁皮石斛15‑25、磷酸氢二钾0.1‑0.6、茶多酚0.04‑0.06、白花菜0.055‑0.095、玉米淀粉30‑50、姜3‑5、花椒4‑6、黄豆酱4‑6、蛇瓜2‑4、红薯叶1‑3、猪肝3‑5、甘草1‑3、灭菌脱脂复原乳20‑30、适量的嗜热链球菌、保加利亚乳杆菌、双歧杆菌、盐和水。本发明工艺在泡菜腌制液中加入了茶多酚和白花菜,这两种成分可以降低对泡菜和泡菜腌制液中的亚硝酸盐含量,减少对人体的危害。此外,红薯叶、甘草的添加为羊肉干增加了美容养颜等保健功能。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种红薯叶美容发酵羊肉干及其制备方法。
背景技术
吉首大学化学化工学院食品科学与工程系发表的“发酵羊肉干的研制”中指出:利用泡菜腌制液对羊肉进行发酵处理 , 以达到脱膻及改善品质的目的 。发酵能明显的脱除羊肉膻味 , 同时还能改善羊肉的嫩度和营养价值。优选出的产品主要配料为食盐 4. 0%,白糖 1. 5%,复合香料 6. 0%, 酱油 3. 0%,所制作的羊肉干产品口感好,嫩度佳,无膻味,综合品质良好。该论文中所采用的泡菜腌制液为普通的泡菜腌制液,该腌制液中会存在亚硝酸盐成分。
亚硝酸盐类食物中毒又称肠原性青紫病、紫绀症、乌嘴病,是由于食用硝酸盐或亚硝酸盐含量较高的腌制肉制品、泡菜及变质的蔬菜等,导致摄入亚硝酸过多而引起的中毒。亚硝酸盐是一种强氧化剂,它会将血液中正常携氧的低铁血红蛋白氧化成高铁血红蛋白,使其失去携氧能力而引起组织缺氧。亚硝酸盐还是剧毒物质,其致死量为每公斤体重 22毫 克。研究还发现亚硝酸盐也是一种致癌物质,其致癌机理是 : 在胃酸等环境下亚硝酸盐与 食物中的仲胺、叔胺和酰胺等反应生成强致癌物 N- 亚硝胺,进而引发癌症。亚硝胺还能够 透过胎盘进入胎儿体内,导致胎儿畸形。长期食用含亚硝酸盐的食物还会导致食道癌和胃癌。对人体健康产生一定的威胁。
作出来的果汁饮料,只具备该水果具备的营养,功能性比较单一。。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种红薯叶美容发酵羊肉干及其制备方法。
本发明是通过以下技术方案实现的:
一种红薯叶美容发酵羊肉干,各原料组分间的重量配比为:牛肉400-500、包菜60-80、牛肝菌40-50、铁皮石斛15-25、磷酸氢二钾0.1-0.6、茶多酚0.04-0.06、白花菜0.055-0.095、玉米淀粉30-50、姜3-5、花椒4-6、黄豆酱4-6、蛇瓜2-4、红薯叶1-3、猪肝3-5、甘草1-3、灭菌脱脂复原乳20-30、适量的嗜热链球菌、保加利亚乳杆菌、双歧杆菌、盐和水。
所述红薯叶美容发酵羊肉干的制备方法,包括以下步骤:
一、将嗜热链球菌、保加利亚乳杆菌和双歧杆菌按菌体数为2:2:1的比例混合,然后以109cfu/100mL比例接种于质量浓度12%的灭菌脱脂复原乳中,37℃静置培养12-14h进行活化,得到活化的混合菌种;
二、将活化的混合菌种、食盐、磷酸氢二钾、茶多酚、白花菜和冷开水混合,搅拌均匀,得到腌制液;将包菜、牛肝菌和铁皮石斛后装入发酵罐中,按一层菜,一层盐装罐后倒入腌制液直至将蔬菜淹没,密封泡制8-10天后,倒出发酵腌制液;
三、选用新鲜的羊肉,清洗后切成条状,再将羊肉条与玉米淀粉混合,用单螺旋杆挤压机进行挤压处理20-30分钟后,取出羊肉条,洗净后将羊肉条倒入发酵腌制液中浸泡1-3天;将发酵后的羊肉条捞出、洗净、加清水至淹没后进行预煮,煮制过程中及时撇除肉汤上的浮沫,煮制30-40分钟,羊肉条煮透发硬后捞出,冷却后切成小块;
四、将猪肝、甘草混合加入10-20倍的水,大火煮开后,过滤,得到中药液;将蛇瓜、红薯叶混合加入2-4倍的水,打浆过滤,得到水果汁;将水果汁和中药液混合,得到营养液;
五、取与羊肉条等重的清水,加入营养液、姜、花椒和黄豆酱,煮沸10分钟后加入羊肉块复煮,大火烧开,小火煮制,待汤汁快干时改用文火,至汤汁完全干时出锅;
六、复煮后的羊肉块取出,于55℃下恒温通风干燥约3-4h后,入烤箱,于240℃左右烤制1-1.5分钟,冷却后真空包装,即为发酵羊肉干。
本发明的优点是:羊肉经过发酵泡菜腌制液浸泡发酵前,先将玉米淀粉与羊肉混合, 用单螺旋杆挤压机进行挤压处理,在挤压过程中,挥发性化合物可以在高温下经挤压挥发, 肉品混合物中的淀粉和蛋白质降解, 形成了挤压风味,从而初步掩盖了羊肉的膻味。
发酵泡菜腌制液浸泡发酵过程中, 微生物释放的脂酶及蛋白酶类对羊肉的低级挥发性脂肪酸产生作用, 从而二次降低了羊肉的膻味。此外,通过乳酸发酵, 一方面乳酸浸渍能降低肉的机械抵抗力 ,从而使羊肉的嫩度提高,使羊肉嫩度提高约 11. 9%,且对羊肉感官无不良影响。另一方面,发酵过程中产生的蛋白酶对肌肉组织进行降解的原因,能二次有效脱除羊肉的膻味。
所述发酵泡菜腌制液是用制备出泡菜腌制液腌制泡菜后过滤得到的,所述的泡菜腌制液中加入了茶多酚和白花菜,这两种成分可以降低对泡菜和泡菜腌制液中的亚硝酸盐含量,减少对人体的危害。此外,将包菜与牛肝菌、铁皮石斛混合后进行共发酵,可显著降低泡菜中的亚硝酸盐含量。
本发明工艺利用腌制泡菜用的发酵腌制液对羊肉腌制,对羊肉产生了发酵过程,能降低羊肉的膻味。将泡菜腌制液中加入了茶多酚和白花菜,这两种成分可以降低对泡菜和泡菜腌制液中的亚硝酸盐含量,减少对人体的危害。此外,红薯叶、甘草的添加为羊肉干增加了美容养颜等保健功能。
具体实施方式
一种红薯叶美容发酵羊肉干,各原料组分间的重量配比为:牛肉400、包菜60、牛肝菌40、铁皮石斛15、磷酸氢二钾0.1、茶多酚0.04、白花菜0.055、玉米淀粉30、姜3、花椒4、黄豆酱4、蛇瓜2、红薯叶1、猪肝3、甘草1、灭菌脱脂复原乳20、适量的嗜热链球菌、保加利亚乳杆菌、双歧杆菌、盐和水。
所述红薯叶美容发酵羊肉干的制备方法,包括以下步骤:
一、将嗜热链球菌、保加利亚乳杆菌和双歧杆菌按菌体数为2:2:1的比例混合,然后以109cfu/100mL比例接种于质量浓度12%的灭菌脱脂复原乳中,37℃静置培养12h进行活化,得到活化的混合菌种;
二、将活化的混合菌种、食盐、磷酸氢二钾、茶多酚、白花菜和冷开水混合,搅拌均匀,得到腌制液;将包菜、牛肝菌和铁皮石斛后装入发酵罐中,按一层菜,一层盐装罐后倒入腌制液直至将蔬菜淹没,密封泡制8天后,倒出发酵腌制液;
三、选用新鲜的羊肉,清洗后切成条状,再将羊肉条与玉米淀粉混合,用单螺旋杆挤压机进行挤压处理20分钟后,取出羊肉条,洗净后将羊肉条倒入发酵腌制液中浸泡1天;将发酵后的羊肉条捞出、洗净、加清水至淹没后进行预煮,煮制过程中及时撇除肉汤上的浮沫,煮制30分钟,羊肉条煮透发硬后捞出,冷却后切成小块;
四、将猪肝、甘草混合加入10倍的水,大火煮开后,过滤,得到中药液;将蛇瓜、红薯叶混合加入2倍的水,打浆过滤,得到水果汁;将水果汁和中药液混合,得到营养液;
五、取与羊肉条等重的清水,加入营养液、姜、花椒和黄豆酱,煮沸10分钟后加入羊肉块复煮,大火烧开,小火煮制,待汤汁快干时改用文火,至汤汁完全干时出锅;
六、复煮后的羊肉块取出,于55℃下恒温通风干燥约3h后,入烤箱,于240℃左右烤制1分钟,冷却后真空包装,即为发酵羊肉干。
Claims (2)
1.一种红薯叶美容发酵羊肉干,其特征在于:各原料组分间的重量配比为:牛肉400-500、包菜60-80、牛肝菌40-50、铁皮石斛15-25、磷酸氢二钾0.1-0.6、茶多酚0.04-0.06、白花菜0.055-0.095、玉米淀粉30-50、姜3-5、花椒4-6、黄豆酱4-6、蛇瓜2-4、红薯叶1-3、猪肝3-5、甘草1-3、灭菌脱脂复原乳20-30、适量的嗜热链球菌、保加利亚乳杆菌、双歧杆菌、盐和水。
2.根据权利要求1所述红薯叶美容发酵羊肉干的制备方法,其特征在于,包括以下步骤:
一、将嗜热链球菌、保加利亚乳杆菌和双歧杆菌按菌体数为2:2:1的比例混合,然后以109cfu/100mL比例接种于质量浓度12%的灭菌脱脂复原乳中,37℃静置培养12-14h进行活化,得到活化的混合菌种;
二、将活化的混合菌种、食盐、磷酸氢二钾、茶多酚、白花菜和冷开水混合,搅拌均匀,得到腌制液;将包菜、牛肝菌和铁皮石斛后装入发酵罐中,按一层菜,一层盐装罐后倒入腌制液直至将蔬菜淹没,密封泡制8-10天后,倒出发酵腌制液;
三、选用新鲜的羊肉,清洗后切成条状,再将羊肉条与玉米淀粉混合,用单螺旋杆挤压机进行挤压处理20-30分钟后,取出羊肉条,洗净后将羊肉条倒入发酵腌制液中浸泡1-3天;将发酵后的羊肉条捞出、洗净、加清水至淹没后进行预煮,煮制过程中及时撇除肉汤上的浮沫,煮制30-40分钟,羊肉条煮透发硬后捞出,冷却后切成小块;
四、将猪肝、甘草混合加入10-20倍的水,大火煮开后,过滤,得到中药液;将蛇瓜、红薯叶混合加入2-4倍的水,打浆过滤,得到水果汁;将水果汁和中药液混合,得到营养液;
五、取与羊肉条等重的清水,加入营养液、姜、花椒和黄豆酱,煮沸10分钟后加入羊肉块复煮,大火烧开,小火煮制,待汤汁快干时改用文火,至汤汁完全干时出锅;
六、复煮后的羊肉块取出,于55℃下恒温通风干燥约3-4h后,入烤箱,于240℃左右烤制1-1.5分钟,冷却后真空包装,即为发酵羊肉干。
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