CN107259425A - 一种封装卤制蛤蜊肉及其制备方法 - Google Patents
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Abstract
本发明公开了一种封装卤制蛤蜊肉及其制备方法，由以下重量份的原料制成：苦竹叶、蛤蜊肉、橄榄油、罗汉果、腌生姜、白芝麻、盐巴、抹茶、桂皮、八角、辣椒、紫苏籽、砂仁、葫芦籽和适量的水。本发明对蛤蜊肉进行煎炸，使蛤蜊肉的表面焦黄，香味十足，然后经过短暂焯水，采用特殊的卤制方法进行卤制，竹叶粉中不仅含有丰富的活性多糖，可以起到抗氧化作用，同时经过超声波的作用，其小分子的膳食纤维含量提高，具有促进消化的作用。
Description
技术领域
本发明属于卤制食品的工艺技术领域，具体涉及到一种封装卤制蛤蜊肉及其制备方法。
背景技术
过去卤制类食品比如泡椒凤爪大多数是现做现卖，但随着市场需求量加大，为延长产品保质期，常采用真空包装、高温杀菌、加入防腐剂等措施来控制产品的含菌量。然而高温高压杀菌会使泡椒凤爪软烂，弹性降低，汁液流失严重，为克服高温杀菌所带来的缺陷，目前同类产品大多数采用的低温冷杀菌方法是辐照杀菌。辐照杀菌是一种冷杀菌工艺，可以较好的保持产品原有的色、香、味，减少营养物质损失，提高食用品质。
随着退耕还林工作的开展，竹子种植面积正以每年3%的速度增加，其产值约占全国营林总产值的18%。竹子在建筑、交通、水利、农业、手工业、造纸业等领域都有广泛的应用，然而，作为竹子加工利用后的废弃物———竹叶虽然在我国有悠久的药用和食用历史，但是对其开发利用相对滞后。新近研究成果表明，苦竹叶中含有大量的黄酮类化合物和生物活性多糖及其他有效成分。黄酮类化合物有明显的抗溃疡、解痉、抗菌、抗炎、降血脂和镇痛等生理作用，还具有较强的清除生物体内超氧自由基的作用等。
由于市场在不断地扩大，肉制品越来越多，人们的选择也越来越多，相应的就会产生肉制品剩余严重，一般情况下的处理方式是将快要过期的肉制品通过加工成熟料，制成罐头、冷冻食品或者是真空包装食品等等，通过这样的方法可以降低食物的浪费，但是诸如泡椒凤爪、卤制猪蹄、卤制鸡腿或者牛肉、鱼干等即使在封装钱经过杀菌的处理，在真空包装袋中一段时间后难免也会受到温度、湿度、包装效果等的影响，肉质食品的口感、色泽和味道都不同程度的受到影响；表现在肉质组织变软发黏，色泽变暗无光泽，同时伴有大量汁液流出出现不良气味；本发明针对这一点，将研制一种新的方法，通过添加苦竹叶粉的香辛料提取液来腌制、卤化入味肉质品，提高其抗菌剂抗氧化活性，达到延长保质期的目的。
发明内容
本发明从提高肉质食品的口感和延长保质期的角度出发改善密封包装的肉质食品的品质，具体是通过以下的方法实现的：
一种封装卤制蛤蜊肉，由以下重量份的原料制成：苦竹叶30~45、蛤蜊肉80~120、橄榄油3~6、罗汉果4~9、腌生姜2~5、白芝麻5~10、盐巴15~25、抹茶1~4、桂皮2~6、八角2~4、辣椒5~10、紫苏籽1~4、砂仁3~8、葫芦籽3~7和适量的水。
所述一种封装卤制蛤蜊肉的制备方法，包括以下几个步骤，
（1）将竹叶清洗干净之后于60~80℃烘箱中干燥10~15h，每2h翻动一次，取出后研磨过80~120目筛，于不透光容器中保存备用；
（2）将蛤蜊肉放入汤锅中，加入5~10倍其重量份的清水，煮制30~60min，取出放入冰箱中冷冻，于-12~-5℃条件下冻藏1~2d，完成后放入容器中，低压条件是0.1~0.4MPa，温度30~60℃，放置干燥脱水3~6h；
（3）混合八角、辣椒、紫苏籽及其他以下未涉及的剩余成分，放入预热至沸的橄榄油锅中炒制3~7min爆香，然后按料液比1:8~15加水，一次性煮沸，然后小火煎煮50~70min，过滤得汤汁；
（4）将（3）所得汤汁与（1）所得苦竹叶粉剂混合，调制成膏体，然后均匀涂敷在（2）的牛肉表面，在超声波频率40~50kHz，提取温度65~80℃，作用时间20~30min，完成后取出，静置卤制20~30h，最后清水冲洗表面残渣，晾干表面水分即可。
首先第一步：将肉质物料放入清水中煮制一段时间，将肉质煮熟同时煮烂，一般的肉质食品肉质太硬不利于食用，同时本发明的煮制还有个很大的作用是，通过煮来提高肌肉组织及皮层间隙中的水分，提高其中自由水的含量，肉质松软可口，入口即化的效果是因为肌肉纤维中充满了水分，使肌肉组织破坏产生的。这一步可以让肉质（猪蹄、鸭爪、鸡爪、鸡腿、鸡肫等）常用于货架食品的物料充分吸水，导致肉质膨胀。
第二步：将肉质物料放入冰箱中冷冻，贮藏于-18~-5℃条件下冻藏2~3d，使肉质吸收的自由水结冻形成冰晶，然后低压条件下低温挥发水分，这类似于真空冻干的步骤，但是由于不用太苛刻所以并没有耗费大量物力在上面，低压条件是0.1~0.4MPa，温度30~60℃，这一过程是使冰晶不经过水的过程，直接挥发到空气中，同时在肉质物料的肌肉纤维中留下了较多的空隙，同时发明通过显微镜观察经过这一过程肉质的蜡质切片发现：未经冻藏的肉质品，其内部结蹄组织排列整齐，彼此相互紧密相连，机内膜表面光滑，原生质分布均匀，经过冷冻后真空脱水后的肉质，其变性后的肌纤维收缩，纤维之间的间隙增大，肌纤维的横截面呈不同的形状，纤维内部出现空洞，形状不规则，机内膜和肌束膜破裂。肌纤维之间形成大得冰晶体，挤压附近的肌纤维，使之发生不同程度的扭曲，改变了原来的形状，同时在肉质的表面造成裂口，这一点很容易腌制入味。
第三步：卤料的制备，对香辛料反复煎煮得到卤制汤料，传统的方法是将卤制汤料用于直接浸泡肉质物料，这样的方法，肉质浸泡后不紧绷，肉质松软，长时间储存容易出现肉质糜烂的情况，而且吸水量过大，对于即时食用还好，但是不利于长时间储存，汤料中的微生物，特别是优势菌种味低氧或厌氧能够生长的乳酸菌，乳酸菌可以分解蛋白质，产生酸败的味道和气味，不利于口味的形成。所以浸泡卤制的方法本发明不使用。
第四步：采用苦竹叶的纤维粉剂作为载体，然后通过超声波的作用，腌制入味。发明的苦竹叶纤维粉剂是将竹叶清洗干净之后于60~80℃烘箱中干燥约10~15h（没2h翻动一次），取出后粉碎过80~120目筛，于不透光容器中保存备用。然后将卤制的汤料浓缩后与苦竹叶粉剂混合成膏体，将膏体均匀涂抹在卤制物料的表面，然后在超声波频率40~50kHz，提取温度70~80℃，作用时间20~30min；完成后取出，静置腌制20~30h，最后利用清水洗脱表面苦竹叶粉剂即可。竹叶中富含膳食纤维，膳食纤维对人体的作用，这里不多说，本发明主要是通过超声波的空穴爆破作用提高纤维中大分子组分的连接键断裂，转变为更小的小分子特种纤维成分，同时可以使部分不溶性成分转变为可溶性成分，纤维致密的网状空间结构转变为疏松的网状结构，体积和比表面积增大，具有的吸水力、持水力、膨胀力和吸油力增强，肉质的口感和保质期都有所提高，判断可能的原因是，竹叶带有的清香口感也进入到肉质物料中，同时卤制汤料在多孔的肉质表面，在超声波的影响下更容易的入味。提高保质期可能的原因是：超声波的作用一方面细化了竹叶粉剂中的膳食纤维，提高膳食纤维的吸油力，减少了肉质物料的油脂含量，油脂是造成肉质变质很重要的原因之一；同时对苦竹叶中的竹叶多糖、竹叶黄酮具有提取作用，这些植物活性多糖的抗氧化能力很强，所以提高了卤制食品的保质期。
最后本发明的肉质物料口感好，肉质紧绷爽口，保质期长，含有的竹叶膳食纤维具有促消化等功能。
本发明有益效果：本发明对蛤蜊肉进行煎炸，使蛤蜊肉的表面焦黄，香味十足，然后经过短暂焯水，采用特殊的卤制方法进行卤制，竹叶粉中不仅含有丰富的活性多糖，可以起到抗氧化作用，同时经过超声波的作用，其小分子的膳食纤维含量提高，具有促进消化的作用。
具体实施方式
一种封装卤制蛤蜊肉，由以下重量（Kg）的原料制成：苦竹叶40、蛤蜊肉100、橄榄油4、罗汉果5、腌生姜4、白芝麻8、盐巴20、抹茶2、桂皮6、八角3、辣椒7、紫苏籽1、砂仁6、葫芦籽5和适量的水。
所述一种封装卤制蛤蜊肉的制备方法，包括以下几个步骤，
（1）将竹叶清洗干净之后于75℃烘箱中干燥12h，每2h翻动一次，取出后研磨过100目筛，于不透光容器中保存备用；
（2）将蛤蜊肉放入汤锅中，加入8倍其重量份的清水，煮制50min，取出放入冰箱中冷冻，于-8℃条件下冻藏1d，完成后放入容器中，低压条件是0.2MPa，温度45℃，放置干燥脱水3h；
（3）混合八角、辣椒、紫苏籽及其他以下未涉及的剩余成分，放入预热至沸的橄榄油锅中炒制4min爆香，然后按料液比1:10加水，一次性煮沸，然后小火煎煮65min，过滤得汤汁；
（4）将（3）所得汤汁与（1）所得苦竹叶粉剂混合，调制成膏体，然后均匀涂敷在（2）的牛肉表面，在超声波频率45kHz，提取温度70℃，作用时间25min，完成后取出，静置卤制25h，最后清水冲洗表面残渣，晾干表面水分即可。
发明效果统计：
将本发明的蛤蜊肉与普通卤制的蛤蜊肉做对比发现，本发明蛤蜊肉质更加紧绷，口感好，口味清新，保质期更长，有光泽。
普通方法卤制蛤蜊肉：肉质松散、有汁液渗出、肉质无弹性、发黏、变软、无任性、焦糊、长时间暴露在空气中有酸败味。
Claims (2)
1.一种封装卤制蛤蜊肉，其特征在于：由以下重量份的原料制成：苦竹叶30~45、蛤蜊肉80~120、橄榄油3~6、罗汉果4~9、腌生姜2~5、白芝麻5~10、盐巴15~25、抹茶1~4、桂皮2~6、八角2~4、辣椒5~10、紫苏籽1~4、砂仁3~8、葫芦籽3~7和适量的水。
2.根据权利要求1所述一种封装卤制蛤蜊肉的制备方法，其特征在于：包括以下几个步骤，
（1）将竹叶清洗干净之后于60~80℃烘箱中干燥10~15h，每2h翻动一次，取出后研磨过80~120目筛，于不透光容器中保存备用；
（2）将蛤蜊肉放入汤锅中，加入5~10倍其重量份的清水，煮制30~60min，取出放入冰箱中冷冻，于-12~-5℃条件下冻藏1~2d，完成后放入容器中，低压条件是0.1~0.4MPa，温度30~60℃，放置干燥脱水3~6h；
（3）混合八角、辣椒、紫苏籽及其他以下未涉及的剩余成分，放入预热至沸的橄榄油锅中炒制3~7min爆香，然后按料液比1:8~15加水，一次性煮沸，然后小火煎煮50~70min，过滤得汤汁；
（4）将（3）所得汤汁与（1）所得苦竹叶粉剂混合，调制成膏体，然后均匀涂敷在（2）的牛肉表面，在超声波频率40~50kHz，提取温度65~80℃，作用时间20~30min，完成后取出，静置卤制20~30h，最后清水冲洗表面残渣，晾干表面水分即可。
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| CN101019669A (zh) * | 2006-02-14 | 2007-08-22 | 廖张继 | 一种竹香瓜子加工方法 |
| CN102309693A (zh) * | 2011-07-06 | 2012-01-11 | 南京泽朗农业发展有限公司 | 一种苦竹叶总黄酮的制备方法 |
| CN105558906A (zh) * | 2015-12-26 | 2016-05-11 | 山东好当家海洋发展股份有限公司 | 一种即食蛤蜊的加工方法 |
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| CN101019669A (zh) * | 2006-02-14 | 2007-08-22 | 廖张继 | 一种竹香瓜子加工方法 |
| CN102309693A (zh) * | 2011-07-06 | 2012-01-11 | 南京泽朗农业发展有限公司 | 一种苦竹叶总黄酮的制备方法 |
| CN105558906A (zh) * | 2015-12-26 | 2016-05-11 | 山东好当家海洋发展股份有限公司 | 一种即食蛤蜊的加工方法 |
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