CN107440072A - 一种肉糜坚果颗粒面包调味酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种肉糜坚果颗粒面包调味酱及其制备方法，由以下重量份的原料制成，猪皮、食盐、小苏打、木瓜蛋白酶、白醋、碧更果仁、葵花籽仁、板栗仁、鸡汤、蜂蜜、羊油、海苔粉、酱油、红糖、柠檬汁、牛肉和适量的水。将牛肉煮烂后粉碎成肉泥，然后混合调味料熬制，完成后得浆料，具备一定的口感和调味效果，添加了猪皮熬制的胶质液，使酱更加的粘稠，牛肉粒发散的更加均匀，可以一定程度上防止气味的挥发，口感偏甜，适合面包等食品的涂抹，提高口感。
Description
技术领域
本发明属于食品中调味酱的工艺技术领域，具体涉及到一种肉糜坚果颗粒面包调味酱及其制备方法。
背景技术
猪皮是一种来源丰富、价格低廉的材料，其主要成分为：蛋白质25~35%，脂肪10~20%，水分5~6%，猪皮约占猪筒体重量的10%，比猪瘦肉蛋白质高近10%。猪皮在《本草纲目》中记载能治少阴下痢、咽喉痛，其含有的蛋白质、脂肪及硫酸皮肤素，具有软化血管、抗凝血，促进造血功能和皮肤损伤愈合及保健美容的作用，其胶质的造血功能优于阿胶，常常食用可增加血红素含量及白细胞数的增加和抗血栓的形成，富含胶原蛋白，多事可除皱美容。
增稠剂是食品添加剂的一类，具有增稠、稳定、胶凝、保水等作用，目前已被广泛地运用于食品工业中，增稠剂不仅可以改善食品的物理性质和组织形态，增加流体食品的粘度和果胶类制品的稠度，赋予食品良好的口感，还可以增加肉制品的持水性和黏着性，减少油脂的析出。
风味分子一般是分子量较小的有机化合物，包括酸、中性化合物，硫和氮化合物、醇、醛、酮、烃类和酯。影响整体食品风味的因素主要有风味物质的理化性质、温度、浓度、挥发物质的蒸气压以及风味物质与其他食品组分的相互作用。此外，食品中的碳水化合物、蛋白质、脂肪和其他小分子对风味物质的形成和释放产生较大的影响。碳水化合物除了具有营养特性外，还可以作为甜味剂、凝胶剂、增稠剂、稳定剂等应用于食品工业中，他的聚合度、溶解性、粘度、成膜性和凝胶作用等理化性质极大地影响着风味物质的保留和释放，主要是通过水溶液中单糖和双糖与水分子相互作用，从而影响一些物质的分散行为。多糖因其能改变食品的质构对风味物质的影响形成包合物，在低水分含量时一些多糖能形成玻璃态，从而留住风味物质，在碳水化合物基质中，扩散现象和分子交联被认为是风味物质的保留与释放主导作用。
本发明根据现阶段调味料的缺点，提出一共新型调味料及其制备方法，具有可以提高食品的口感，可以减缓挥发性香味分子的过快挥发，延长调味料的效果，同时自身包裹在食品的表面，起到保湿、保温的作用。
发明内容
本发明针对现有技术的不足，提供一种以屠宰场废弃的猪皮为原料，酶解后制成一种载体，配合辅料提取的香味挥发性成分，制成一种长时间保持香辛料香味效果的调味剂，具体是通过以下的方法实现的：
一种肉糜坚果颗粒面包调味酱，由以下重量份的原料制成，猪皮45~60、食盐10~15、小苏打5~9、木瓜蛋白酶3~6、白醋15~25、碧更果仁20~30、葵花籽仁5~10、板栗仁10~16、鸡汤20~35、蜂蜜2~5、羊油4~9、海苔粉1~3、酱油10~15、红糖6~15、柠檬汁15~25、牛肉20~30和适量的水。
所述一种肉糜坚果颗粒面包调味酱的制备方法，包括以下几个步骤，
（1）将食盐溶于水配置成5~8wt%的盐水，然后将洗净的猪皮按料液比1:3~4放入食盐水中浸泡4~8h，刮皮去杂质，然后将猪皮按料液比1:3~5的量加入事先配置的3~5wt%小苏打水溶液中，于25~35℃温度下浸泡60~80min，不断搅拌，最后捞出晾干备用；
（2）将（1）所得猪皮用孔板直径10mm的绞肉机搅碎成颗粒状，然后按料液比1:3~5加入到事先煮沸的100℃沸水中持续5~10min进行猪皮的热处理，冷却至50~60℃后加入木瓜蛋白酶至酶浓度在2~4%，添加白醋调节pH为5.5~6.5，保温50~60℃间歇搅拌，酶解3~5h得猪皮的酶解液，呈胶质状；
（3）将牛肉炖至熟烂，然后剁成泥状，放入鸡汤中，加入蜂蜜、羊油及其它以下未涉及的剩余原料，补加水至料液比在1:2~3，小火慢煮30~50min至混合料浓稠，将混合料与（2）所得猪皮胶质液按2~3:1混合调拌至粘稠状酱料；
（4）混合碧更果仁、葵花籽仁和板栗仁，粉碎至颗粒状，然后干炒至表面焦黄散发香味，然后加入到（3）所述的酱料中，搅拌均匀，最后装罐即可。
猪皮在有的猪肉加工厂直接被剥下来，作为价值较低的下脚料进行处理，但是猪皮中含有丰富的胶原蛋白和鲜味物质成分，这部分鲜味物质应该是动物氨基酸组成，具有特殊的香气，具有很好的增味效果。发明将猪肉熬制的汤汁和猪皮熬制的汤汁作对比，猪皮熬制的汤汁鲜味也仅仅稍差，所以本发明主要是利用猪皮酶解后通过调料香味提炼后相互作用，制成一种食品的调味料。
不仅如此，猪皮还是一种富含胶原蛋白的物料，具有美容的效果，本发明通过对屠宰场猪皮的刮毛、洗涤等方法得到较为干净的猪皮原料，同时剔除了残留的脂肪，先浸泡和漂洗：在5~8%左右的食盐水中浸泡4~8h，以除去盐溶性蛋白和其他可溶性杂质，再次刮皮，然后放入3~5%的小苏打（NaHCO3）溶液中，于25~35℃浸泡60~80min，不断搅拌，最后捞出晾干备用；碱浸过程有利于猪皮水解出胶，同时也除去了可溶性的杂蛋白和不良异味。
将所得干净的猪皮用孔板直径10mm的绞肉机搅碎成颗粒状，然后按料液比1:3加入到事先煮沸的100℃沸水中持续5~10min，进行猪皮的热处理，冷却至50~60℃后加入混合总量2~4%的木瓜蛋白酶，添加白醋调节pH=5.5~6.5，搅拌均匀，保温50~60℃条件下，间歇搅拌酶解3~5h得猪皮的酶解液，呈胶质状。
猪皮被大量的酶水解，具有两性良好的表面活性，溶于水后，相互吸引、交织、形成排列规律的三维网状结构，网格空隙里充满了不能自由移动的水，增加了凝胶的吸水量，使其富有弹性且质地均匀细腻，改善其感官品质，可用于提高产品的保水性、鲜嫩度和爽滑性。适用于各种如香肠、火腿肠、速冻灌汤饺等胶冻食品调味料的制备。
同时发明的猪皮胶，不仅自身的口感很好，还可以作为香味的载体，防止佐料气味的挥发，食品基质的黏度变化、凝胶网络以及微区俘获作用可以抑制风味分子的扩散，从而减少风味分子向气相中的扩散。一般风味分子的尺寸、分子量和空间位阻越小，其在食品基质中越容易扩散。因为食品气味挥发性物质具有这样的性质，所以常常利用多糖类的凝胶物质作为鲜味成分的载体。这样的物质有黄原胶、卡拉胶、明胶、阿拉伯胶和瓜尔豆胶等；在含多糖和风味物质的混合水溶液脱水变干的过程中，随着水分子的移除，多糖和水分子之间的氢键会逐渐被多糖分子链之间的氢键取代，最终导致多聚链形成了无定形的微区，俘获了挥发性的风味物质，从而降低了他们的扩散性；可以提高食品鲜嫩度、口感和香味。根据这一原理，将本发明的猪皮凝胶也是排列规律的三维网状结构，可以产生类似植物胶的俘获性，抑制挥发性的气味分子，同样也可以起到长时间保留香味的效果，同时背景技术已经说到猪皮本省就鲜味十足，可以提高食品的口感，同时添加香味佐料或辅料提取的香味成分，与猪皮凝胶的鲜香味相辅相成，制成调味酱，好处在于猪皮凝胶可以减缓挥发性香味分子的过快挥发，延长调味料的效果，同时自身属于一种胶状物质，可以作为调料包裹在食品的表面，起到保湿、保温的作用，同时也可以提高食品的色觉效果。
本发明的有益效果：将牛肉煮烂后粉碎成肉泥，然后混合调味料熬制，完成后得浆料，具备一定的口感和调味效果，添加了猪皮熬制的胶质液，使酱更加的粘稠，牛肉粒发散的更加均匀，可以一定程度上防止气味的挥发，口感偏甜，适合面包等食品的涂抹，提高口感。
具体实施方式
实施例1：
一种肉糜坚果颗粒面包调味酱，由以下重量（Kg）的原料制成，猪皮55、食盐12、小苏打6、木瓜蛋白酶5、白醋18、碧更果仁25、葵花籽仁8、板栗仁14、鸡汤28、蜂蜜3、羊油5、海苔粉2、酱油12、红糖10、柠檬汁22、牛肉25和适量的水。
所述一种肉糜坚果颗粒面包调味酱的制备方法，包括以下几个步骤，
（1）将食盐溶于水配置成7wt%的盐水，然后将洗净的猪皮按料液比1:4放入食盐水中浸泡6h，刮皮去杂质，然后将猪皮按料液比1:5的量加入事先配置的4wt%小苏打水溶液中，于30℃温度下浸泡70min，不断搅拌，最后捞出晾干备用；
（2）将（1）所得猪皮用孔板直径10mm的绞肉机搅碎成颗粒状，然后按料液比1:4加入到事先煮沸的100℃沸水中持续8min进行猪皮的热处理，冷却至55℃后加入木瓜蛋白酶至酶浓度在3%，添加白醋调节pH为6，保温55℃间歇搅拌，酶解4h得猪皮的酶解液，呈胶质状；
（3）将牛肉炖至熟烂，然后剁成泥状，放入鸡汤中，加入蜂蜜、羊油及其它以下未涉及的剩余原料，补加水至料液比在1:2，小火慢煮45min至混合料浓稠，将混合料与（2）所得猪皮胶质液按3:1混合调拌至粘稠状酱料；
（4）混合碧更果仁、葵花籽仁和板栗仁，粉碎至颗粒状，然后干炒至表面焦黄散发香味，然后加入到（3）所述的酱料中，搅拌均匀，最后装罐即可。
将本发明的调味酱与普通的调味酱对比试验，实验组为本发明的调味酱，对照组是未添加猪皮胶质液的原酱，原酱的制备方法和原料与实验组相同，统计各方面的性质发现：实验组的酱保存的时间更长，酱体的均匀度更好，发散均匀，长时间保存条件下口感如初，相比对照组的各方面就稍差一点。
Claims (2)
1.一种肉糜坚果颗粒面包调味酱，其特征在于：由以下重量份的原料制成，猪皮45~60、食盐10~15、小苏打5~9、木瓜蛋白酶3~6、白醋15~25、碧更果仁20~30、葵花籽仁5~10、板栗仁10~16、鸡汤20~35、蜂蜜2~5、羊油4~9、海苔粉1~3、酱油10~15、红糖6~15、柠檬汁15~25、牛肉20~30和适量的水。
2.根据权利要求1所述一种肉糜坚果颗粒面包调味酱的制备方法，其特征在于：包括以下几个步骤，
（1）将食盐溶于水配置成5~8wt%的盐水，然后将洗净的猪皮按料液比1:3~4放入食盐水中浸泡4~8h，刮皮去杂质，然后将猪皮按料液比1:3~5的量加入事先配置的3~5wt%小苏打水溶液中，于25~35℃温度下浸泡60~80min，不断搅拌，最后捞出晾干备用；
（2）将（1）所得猪皮用孔板直径10mm的绞肉机搅碎成颗粒状，然后按料液比1:3~5加入到事先煮沸的100℃沸水中持续5~10min进行猪皮的热处理，冷却至50~60℃后加入木瓜蛋白酶至酶浓度在2~4%，添加白醋调节pH为5.5~6.5，保温50~60℃间歇搅拌，酶解3~5h得猪皮的酶解液，呈胶质状；
（3）将牛肉炖至熟烂，然后剁成泥状，放入鸡汤中，加入蜂蜜、羊油及其它以下未涉及的剩余原料，补加水至料液比在1:2~3，小火慢煮30~50min至混合料浓稠，将混合料与（2）所得猪皮胶质液按2~3:1混合调拌至粘稠状酱料；
（4）混合碧更果仁、葵花籽仁和板栗仁，粉碎至颗粒状，然后干炒至表面焦黄散发香味，然后加入到（3）所述的酱料中，搅拌均匀，最后装罐即可。
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| CN105077140A (zh) * | 2015-09-16 | 2015-11-25 | 阜阳九珍食品有限公司 | 一种养胃调味料及其制备方法 |
| CN105105077A (zh) * | 2015-07-30 | 2015-12-02 | 安徽竞赛食品有限公司 | 一种番茄猪骨风味调味料及其制备方法 |
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| CN101971994A (zh) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | 泡椒猪皮的加工方法 |
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