CN107279672A - 一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法 - Google Patents

一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法 Download PDF

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CN107279672A
CN107279672A CN201710590019.XA CN201710590019A CN107279672A CN 107279672 A CN107279672 A CN 107279672A CN 201710590019 A CN201710590019 A CN 201710590019A CN 107279672 A CN107279672 A CN 107279672A
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倪皖生
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Abstract

本发明公开了一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法，采用魔芋胶、黄原胶与卡拉胶按照一定的比例复配的方式对火腿片的配方进行调整，可以提高西式火腿的保存性，降低火腿的腐败程度；添加ε‑聚赖氨酸替代化学防腐剂，能够在120℃高温环境下任然维持良好的抑菌效果，不会受火腿加工过程中加热处理工艺而影响抗菌效果，通过与维生素C复配，可以达到增效协同的作用；最后将灌装好的火腿进行射频加热处理，较长的波长能够穿透火腿内部，升温快速，耗能低，缩短了加工时间。利用本发明的改进方法制得的西式火腿片香味醇厚、口感嫩滑，不添加化学防护剂，对人体无害，同时工艺耗能低，节约了成本。

Description

一种射频加热处理协同复配魔芋胶增强西式火腿片口感的 方法
技术领域
本发明涉及肉制品加工技术领域，尤其涉及一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法。
背景技术
西式火腿是原料肉经过腌制、滚揉、杀菌以及冷却等工艺生产的一类西式肉制品。因其瘦肉含量较高，口感脆嫩，而深受消费者喜爱。西式肉制品属于低温肉制品的一种，通常采用热水或热蒸汽的加热方式进行巴氏杀菌。在这些传统的加热方法中，热量从加热介质流向肉制品表面，然后传递到肉制品的内部。由于这种热传递自身特性等原因，在肉制品内部达到要求的温度时，肉制品外部区域有时处于过度蒸煮状态。因此，传统的热水和蒸煮加热往往会导致肉制品的品质变差，口感变差、营养价值降低。所以需要针对现有的加热工艺进行改性，得到一种能够提高了西式火腿片口感的方法，同时能够减少防腐剂的使用量。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法。
本发明是通过以下技术方案实现的：
一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法，包括以下具体步骤：
（1）选取新鲜的鸡胸肉与鸭胸肉清洗干净后沥干水分，切成长8-10cm，宽5-6cm，厚2-3cm的肉块，然后按照配方的配比依次加入食盐、味精、香辛料、维生素C，进行真空滚揉40-50分钟后放入2-4℃的冰箱中腌制24小时左右；
（2）将腌制好的肉块放入斩拌机中控制一定的转速进行搅拌3-5分钟后加入配方中的其余剩余成分，继续搅拌3-5分钟后得到均匀的肉馅，然后将肉馅灌入天然肠衣中，尽量减少气泡的产生；
（3）将灌装好的西式火腿利用低频率的电磁波进行整体加热2-3分钟，然后将其放入流动的冷水下进行冷却至18℃以下，最后将制得的西式火腿切成2-3mm的薄片，采用真空包装后放入2-4℃中冷藏保存即可。
一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法，步骤（1）所述的配方具体是指：鸡胸肉40-42、鸭胸肉5-8、冰水30-32、食盐6-7、味精1-2、香辛料1.8-2、维生素C0.1-0.12、玉米淀粉7-8、大豆蛋白4-5、复配魔芋胶5-6、ε-聚赖氨酸0.1-0.12。
一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法，配方中所述的复配魔芋胶是指魔芋胶、黄原胶与卡拉胶按照1:2.5:2的比例混合的产物。
一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法，步骤（2）所述的控制一定的转速是指以2000-2500转/分的速度。
一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法，步骤（3）所述的低频率的电磁波是指频率为27．12MHz的电磁波。
本发明的优点是：本发明采用魔芋胶、黄原胶与卡拉胶按照一定的比例复配的方式对火腿片的配方进行调整，经过复配以后，能在中性条件下形成热可逆的凝胶，当三者浓度达到一定比例时凝胶强度能达到最大，可以提高西式火腿的保存性，降低火腿的腐败程度；添加ε- 聚赖氨酸替代化学防腐剂，不仅对人体无害，而且自身稳定性优异，能够在120℃高温环境下任然维持良好的抑菌效果，不会受火腿加工过程中加热处理工艺而影响抗菌效果，通过与维生素C复配，可以达到增效协同的作用，降低添加量，节约生产成本；最后将灌装好的火腿进行低频率的电磁即射频加热处理，较长的波长能够穿透火腿内部，升温快速，耗能低，缩短了加工时间，避免了传统蒸煮加热的导热不均匀造成的产品品质劣变以及口感变差。
利用本发明的改进方法制得的西式火腿片香味醇厚、口感嫩滑，不添加化学防护剂，对人体无害，同时工艺耗能低，节约了成本。
具体实施方式
一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法，包括以下具体步骤：
（1）选取新鲜的鸡胸肉与鸭胸肉清洗干净后沥干水分，切成长8cm，宽5cm，厚2cm的肉块，然后按照配方的配比依次加入食盐、味精、香辛料、维生素C，进行真空滚揉40-50分钟后放入2℃的冰箱中腌制24小时左右；
（2）将腌制好的肉块放入斩拌机中以2000转/分的速度进行搅拌3分钟后加入配方中的其余剩余成分，继续搅拌3分钟后得到均匀的肉馅，然后将肉馅灌入天然肠衣中，尽量减少气泡的产生；
（3）将灌装好的西式火腿利用频率为27．12MHz的电磁波进行整体加热2分钟，然后将其放入流动的冷水下进行冷却至18℃以下，最后将制得的西式火腿切成2mm的薄片，采用真空包装后放入2℃中冷藏保存即可。
所述的一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法，步骤（1）所述的配方具体是指：鸡胸肉40、鸭胸肉5、冰水30、食盐6、味精1、香辛料1.8、维生素C0.1、玉米淀粉7、大豆蛋白4、复配魔芋胶5、ε聚赖氨酸0.1。
所述的一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法，配方中所述的复配魔芋胶是指魔芋胶、黄原胶与卡拉胶按照1:2.5:2的比例混合的产物。

Claims (5)

1.一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法，其特征在于，包括以下具体步骤：
（1）选取新鲜的鸡胸肉与鸭胸肉清洗干净后沥干水分，切成长8-10cm，宽5-6cm，厚2-3cm的肉块，然后按照配方的配比依次加入食盐、味精、香辛料、维生素C，进行真空滚揉40-50分钟后放入2-4℃的冰箱中腌制24小时左右；
（2）将腌制好的肉块放入斩拌机中控制一定的转速进行搅拌3-5分钟后加入配方中的其余剩余成分，继续搅拌3-5分钟后得到均匀的肉馅，然后将肉馅灌入天然肠衣中，尽量减少气泡的产生；
（3）将灌装好的西式火腿利用低频率的电磁波进行整体加热2-3分钟，然后将其放入流动的冷水下进行冷却至18℃以下，最后将制得的西式火腿切成2-3mm的薄片，采用真空包装后放入2-4℃中冷藏保存即可。
2.根据权利要求1所述的一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法，其特征在于，步骤（1）所述的配方具体是指：鸡胸肉40-42、鸭胸肉5-8、冰水30-32、食盐6-7、味精1-2、香辛料1.8-2、维生素C0.1-0.12、玉米淀粉7-8、大豆蛋白4-5、复配魔芋胶5-6、ε-聚赖氨酸0.1-0.12。
3.根据权利要求2所述的一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法，其特征在于，配方中所述的复配魔芋胶是指魔芋胶、黄原胶与卡拉胶按照1:2.5:2的比例混合的产物。
4.根据权利要求1所述的一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法，其特征在于，步骤（2）所述的控制一定的转速是指以2000-2500转/分的速度。
5.根据权利要求1所述的一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法，其特征在于，步骤（3）所述的低频率的电磁波是指频率为27．12MHz的电磁波。
CN201710590019.XA 2017-07-19 2017-07-19 一种射频加热处理协同复配魔芋胶增强西式火腿片口感的方法 Pending CN107279672A (zh)

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CN112042730A (zh) * 2020-09-17 2020-12-08 扬州冶春食品生产配送股份有限公司 一种调理烤鸭冷藏货架期延长的涂膜加工方法

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