CN106722417A - 一种调味蚌肉食品的加工方法 - Google Patents
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Abstract
本发明提供了一种调味蚌肉食品加工工艺,所述工艺如下:将蚌肉清洗、盐渍、清洗、晾干后,投入190~210℃油锅中油炸3~5分钟捞出;将油炸后的蚌肉与调味汁混合,真空包装、灭菌,即得所述的调味蚌肉食品;所述调味汁原料重量配比如下:砂糖0.2~0.4份、味精0.05~0.07份、精盐3~5份、花椒0.08~0.10份、大料0.05~0.07份、胡椒粉0.04~0.08份、明胶粉0.4~0.6份、辣椒油0.04~0.08份、生姜0.10~0.20份、蒜瓣0.15~0.25份、葱0.15~0.22份、酱油4~6份、醋精0.05~0.20份、水70份。利用本发明加工工艺条件加工后的蚌肉不但营养丰富,味道鲜美,具有一定的保健功能,而且制备工艺简单,设备投资少,具有广阔的前景。
Description
技术领域
本发明涉及一种调味蚌肉食品加工工艺,系珍珠养殖副产物综合利用,属于采用物理方法对蚌肉进行综合开发的技术领域。
背景技术
目前市场上刚刚出现蚌肉干产品,而罐头制品较少。利用蚌肉制成罐头,不但味道鲜美独特,而且营养丰富。生产方法参考现行一般食品生产技术实行,主要包括蒸煮、包装和灭菌冷藏等工序,而市场出现的少量蚌肉罐头调味料配方粗糙,口感不佳,未被广大消费者接受。因此,要推广蚌肉罐头制品的发展,增加对珍珠加工副产物的利用,减轻大量蚌肉丢弃致使环境污染的压力,需要开发一种味道更加鲜美、更易被广大消费者接受的调味蚌肉食品。
发明内容
本发明即是为了提供一种味道鲜美且营养丰富,易被消费者接受的调味蚌肉食品加工工艺。
为达到发明目的本发明采用的技术方案是:
一种调味蚌肉食品加工工艺,所述工艺如下:将蚌肉清洗、盐渍、清洗、晾干后,投入190~210℃油锅中油炸3~5分钟捞出;将油炸后的蚌肉与调味汁混合,真空包装、灭菌,即得所述的调味蚌肉食品;所述调味汁原料重量配比如下:砂糖0.2~0.4份、味精0.05~0.07份、精盐3~5份、花椒0.08~0.10份、大料0.05~0.07份、胡椒粉0.04~0.08份、明胶粉0.4~0.6份、辣椒油0.04~0.08份、生姜0.10~0.20份、蒜瓣0.15~0.25份、葱0.15~0.22份、酱油4~6份、醋精0.05~0.20份、水70份。
所述调味汁按如下方法制备:将生姜、葱、蒜瓣洗净捶烂,装入纱布袋中,与花椒、大料一起投入水中,煮沸后投入精盐、砂糖、胡椒粉、酱油,搅拌后保持微沸20~30分钟,再加入明胶粉化开,停止加热,过滤后加入味精、辣椒油、醋精,拌匀,即得所述调味汁。
优选的,所述调味汁按如下原料配比制备:砂糖150g、味精50g、精盐5kg、花椒80g、大料50g、胡椒粉60g、明胶粉500g、辣椒油50mL、生姜150g、蒜瓣170g、葱170g、酱油10kg、醋精10mL、水80kg。
所述盐渍方法如下:每100kg蚌肉加食盐3kg、料酒0.5kg,拌匀后浸渍10~15分钟,浸渍过程中翻动1~2次。
所述蚌肉油炸时投入质量为锅内油质量的1/6。
优选的,所述调味蚌肉食品为调味蚌肉罐头,所述加工工艺如下:
(1)取蚌肉清洗后,每100kg蚌肉加食盐3kg、料酒0.5kg,拌匀后浸渍10~15分钟,浸渍过程中翻动1~2次,取出,沥去盐水,清洗后晒干;
(2)晒干后的蚌肉投入190~210℃油锅中,蚌肉投入量为锅内油量的1/6,油炸3~5分钟捞出,备用;
(3)将生姜、葱、蒜瓣洗净捶烂,装入纱布袋中,与花椒、大料一起投入水中,煮沸后投入精盐、砂糖、胡椒粉、酱油,搅拌后保持微沸20~30分钟,再加入明胶粉化开,停止加热,过滤后加入味精、辣椒油、醋精,拌匀,得调味汁;调味汁按如下原料配比制备:砂糖150g、味精50g、精盐5kg、花椒80g、大料50g、胡椒粉60g、明胶粉500g、辣椒油50mL、生姜150g、蒜瓣170g、葱170g、酱油10kg、醋精10mL、水80kg。
(4)将蚌肉装罐,蚌肉与调味汁质量比为6∶4,真空压盖密封、灭菌,即得所述调味蚌肉罐头。
利用蚌肉制成罐头,不但味道鲜美,而且营养丰富。蚌肉营养成分:蛋白质、脂肪、碳水化合物、钙、无机盐、磷、铁、维生素A、维生素B1、维生素B2;食疗作用:蚌肉味道鲜美,清热解毒、明目滋阴,有助于治疗湿疹、痔漏、带下、目赤等。蚌壳磨成粉末,有化痰的作用,主治胃痛、咳嗽、湿疮等症。以上各种食疗作用皆为现今市场所售各种水产食品罐头所不具备的。
本发明的有益效果主要体现在:由于在生产过程中更加注重肉质的新鲜程度保持并加入特别配制的调味汁液,使得本品味道更加鲜美,更加接近蚌肉原汁原味,经市场随机抽取数十位消费者品尝,反映良好,具有广阔的市场前景。利用本发明加工工艺条件加工后的蚌肉不但营养丰富,味道鲜美,具有一定的保健功能,而且制备工艺简单,设备投资少,具有广阔的前景。
(四)具体实施方式
下面结合具体实施例对本发明进行进一步描述,但本发明的保护范围并不仅限于此:
实施例1:
方法如下:
1)原料处理:选用气味正常,肌肉有弹性的新鲜蚌肉,除内脏,充分漂洗。
2)盐渍晾晒:每100公斤新鲜蚌肉加食盐3公斤、料酒0.5公斤,翻拌均匀后放置10分钟左右,翻动1~2次。盐渍后立即取出,沥去盐水,用清水淘洗1次,放阳光下晾晒至八成干。
3)油炸:将晒好的蚌肉投入油锅炸,油温190~210℃,时间3~5分钟,投入量约为锅内油量的1/6(质量)。轻轻翻动,呈浅黄色时捞出。
4)汤液配制:调味液配方:砂糖150克、味精45克、精盐3公斤、花椒75克、大料50克、胡椒粉60克、明胶粉450克、辣椒油50毫升、生姜180克、蒜瓣180克、葱180克、酱油5公斤、醋精10毫升、水80公斤。将生姜、葱、蒜瓣洗净捶烂,装入纱布袋中,与花椒、大料一起投入水锅中。水煮沸后分别投入精盐、砂糖、胡椒粉、酱油,搅拌后保持微沸25分钟,再加入明胶粉化开。然后停止加热,滤去渣。过滤后加入味精、辣椒油、醋精,拌匀备用。
5)装罐排气:将蚌肉用筷子夹入罐头瓶中,每罐装350克,加汤汁150克。将装好的罐头放入排气箱中,排气时要求罐中心温度75~80℃,时间10分钟。如采用真空压盖机,可免去排气工序,直接抽空压盖。
6)密封杀菌:采用普通封口机或真空压盖机进行密封,然后放入高压锅内杀菌。要求15分钟内将高压锅温度升至118℃,维持这个温度65分钟进行杀菌。然后经20分钟降温冷却至40℃以下,擦净罐身,罐盖涂防锈油,贴标签入库贮藏。
制得蚌肉罐头味道鲜美,更加接近蚌肉原汁原味,经市场随机抽取数十位消费者品尝,反映良好,具有广阔地市场前景。
Claims (4)
1.一种调味蚌肉食品的加工方法,所述工艺如下:将蚌肉清洗、盐渍、清洗、晾干后,投入190~210℃油锅中油炸3~5分钟捞出;将油炸后的蚌肉与调味汁混合,真空包装、灭菌,即得所述的调味蚌肉食品;所述调味汁原料重量配比如下:砂糖0.2~0.4份、味精0.05~0.07份、精盐3~5份、花椒0.08~0.10份、大料0.05~0.07份、胡椒粉0.04~0.08份、明胶粉0.4~0.6份、辣椒油0.04~0.08份、生姜0.10~0.20份、蒜瓣0.15~0.25份、葱0.15~0.22份、酱油4~6份、醋精0.05~0.20份、水70份。
2.使用的调味汁按如下方法制备:将生姜、葱、蒜瓣洗净捶烂,装入纱布袋中,与花椒、大料一起投入水中,煮沸后投入精盐、砂糖、胡椒粉、酱油,搅拌后保持微沸20~30分钟,再加入明胶粉化开,停止加热,过滤后加入味精、辣椒油、醋精,拌匀,即得所述调味汁,原料配比为:砂糖150g、味精50g、精盐5kg、花椒80g、大料50g、胡椒粉60g、明胶粉500g、辣椒油50mL、生姜150g、蒜瓣170g、葱170g、酱油10kg、醋精10mL、水80kg。
3.蚌肉食品的盐渍方法如下:每100kg蚌肉加食盐3kg、料酒0.5kg,拌匀后浸渍10~15分钟,浸渍过程中翻动1~2次,且油炸时投入质量为锅内油质量的1/6。
4.加工方法如下:
(1)取蚌肉清洗后,每100kg蚌肉加食盐3kg、料酒0.5kg,拌匀后浸渍10~15分钟,浸渍过程中翻动1~2次,取出,沥去盐水,清洗后晒干;
(2)晒干后的蚌肉投入190~210℃油锅中,蚌肉投入量为锅内油量的1/6,油炸3~5分钟捞出,备用;
(3)将生姜、葱、蒜瓣洗净捶烂,装入纱布袋中,与花椒、大料一起投入水中,煮沸后投入精盐、砂糖、胡椒粉、酱油,搅拌后保持微沸20~30分钟,再加入明胶粉化开,停止加热,过滤后加入味精、辣椒油、醋精,拌匀,得调味汁;调味汁按如下原料配比制备:砂糖150g、味精50g、精盐5kg、花椒80g、大料50g、胡椒粉60g、明胶粉500g、辣椒油50mL、生姜150g、蒜瓣170g、葱170g、酱油10kg、醋精10mL、水80kg;
(4)将蚌肉装罐,蚌肉与调味汁质量比为6∶4,真空压盖密封、灭菌,即得所述调味蚌肉罐头。
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