CN107467526A - 一种补充能量的营养午餐肉及其制备方法 - Google Patents
一种补充能量的营养午餐肉及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L13/67—Reformed meat products other than sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
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Abstract
本发明提供一种补充能量的营养午餐肉，包括以下按重量份计的原料：牛肉50~65份，淀粉4~8份，香辛料0.15~0.35份，食盐0.2~0.35份，坚果提取液2~5份，玉米肽3~7份，水溶性膳食纤维5~10份，白糖0.1~0.3份，葡萄籽提取物粉2~4份，肉桂粉0.5~1.5份，异抗坏血酸钠0.01~0.015份，复合磷酸盐0.05~0.2份，卡拉胶0.15~0.3份，食用香精0.05~0.1份。经肉料处理、肉料腌制、斩拌、真空滚揉、灌装压模、杀菌及冷却后制得。该午餐肉肉质嫩爽，风味独特，含有丰富的矿物质、维生素、微量元素及热量，能增强人体运动前后体质，及时补充能量，并且食用方便。
Description
技术领域
本发明涉及肉类加工领域，具体涉及一种补充能量的营养午餐肉及其制备方法。
背景技术
随着居民生活水平的提高，出行、旅游不断增加，食品消费观念和方式正在悄然改变，很多家庭试图从厨房中解放出来，减少油烟污染，减轻家务劳动。罐头食品正以其方便、卫生、易储存的特点，适应了人们的日常需要，日益受到人们的欢迎。午餐肉是一种罐装压缩肉糜，主要原料是猪肉、鸡肉或牛肉，加入淀粉、香辛料和其他食品添加剂制成。
通常把午餐肉切片，加工，烹饪作为早餐或午餐进行食用。而现有技术中的午餐肉有以下缺点 ：1、营养单一，属于高热量高脂肪，不利于人体健康；2、食用方式复杂，大多数需要开罐加热烹饪，不利于人剧烈运动完后或野外运动时进行快速能量的补充。
发明内容
本发明的目的在于提供一种补充能量的营养午餐肉及制备方法，克服了技术背景中的问题。
为实现上述发明目的，本发明的技术方案如下：
一种补充能量的营养午餐肉，其特征在于：包括以下按重量份计的原料：牛肉50~65份，淀粉4~8份，香辛料0.15~0.35份，食盐0.2~0.35份，坚果提取液2~5份，玉米肽3~7份，水溶性膳食纤维5~10份，白糖0.1~0.3份，葡萄籽提取物粉2~4份，肉桂粉0.5~1.5份，异抗坏血酸钠0.01 ~0.015 份，复合磷酸盐0.05~0.2份，卡拉胶0.15~0.3份，食用香精0.05~0.1份。
进一步地，所述坚果粉所用坚果选自花生仁、杏仁、榛子、腰果、核桃中的一种或多种。
进一步地，所述复合磷酸盐为为三聚磷酸钠、六偏磷酸钠和焦磷酸钠中的一种或多种。
进一步地，所述为三聚磷酸钠、焦磷酸钠和六偏磷酸钠的重量比例为2:2:1。
一种补充能量的营养午餐肉的制备方法，其特征在于：包括以下步骤：
A. 肉料处理：将新鲜或解冻后的牛肉用清水冲洗去除污泥杂质，剔除硬骨与软骨，切除刀口肉、受伤肉、奶脯肉、黑色肉、淋巴结、粗组织膜、淤血块，然后进行片肥，将肥肉膘片除，处理后肉温不得超过17℃，即得到待用肉料；
B. 肉料腌制：先将步骤A中待用肉料分别切块，之后将切好的肉块与盐、白糖、部分复合磷酸盐一同加入腌制容器内腌制；
C. 斩拌：将步骤B得到的腌制肉与淀粉、香辛料、玉米肽、坚果粉、水溶性膳食纤维、葡萄籽提取物粉、肉桂粉、异抗坏血酸钠、食用香精、卡拉胶、余下的复合磷酸盐，按顺序投入斩拌锅中进行均匀斩拌；
D. 真空滚揉：经斩拌后的肉糜再加入到真空滚揉机中，在350~600mmHg真空度条件下，进行滚揉，滚揉时间为20~30 min；
E. 灌装压模：经滚揉后的肉糜用收缩膜灌装，每份定恒重，再进行压模；
F. 杀菌及冷却：将步骤E灌装好的肉糜采用低温杀菌方法，温度控制在95℃以内，冷却后即得产品。
进一步地，所述低温杀菌方法为巴氏杀菌法。
牛肉是增长肌肉、增强力量最好的食物之一，它含有丰富的钾、铁、镁、锌、烟酸、维生素B6 、B12、肌氨酸和肉毒碱等，可帮助人体增强免疫力，促进蛋白质的新陈代谢和合成，从而有助于紧张训练后身体的恢复，并且在运动员增长肌肉方面起到了重要作用。
坚果粉将坚果进行加工细磨后，保留其营养精华，含有蛋白质脂肪、碳水化合物，还含有维生素、微量元素、膳食纤维以及不饱和脂肪酸，可以起到增强体质、补脑益智、增加骨密度、预防疾病等有功效。
水溶性膳食纤维作为人体一种重要的营养物质，帮助人体保持了消化系统健康 、增强了免疫系统 ，降低了胆固醇和高血压 ，并增加肠道及胃内的食物体积，增加了饱足感。
葡萄籽提取物粉是从天然葡萄籽中提取的有效活性营养成份配以维生素E等主要原料精制而成的营养食品。葡萄籽提取物粉是从葡萄籽中提取的一种人体内不能合成的新型高效天然抗氧化剂物质。它含有原花青素≥95%，是目前自然界中发现的抗氧化、清除自由基能力最强的物质，其抗氧化活性为维生素E的50倍、维生素C的20倍，它能有效清除人体内多余的自由基，具有超强的延缓衰老和增强免疫力的作用。抗氧化、抗过敏、抗疲劳增强体质、改善亚健康状态延缓衰老、改善烦躁易怒、头昏乏力、记忆力减退等症状。
玉米肽是从玉米中提取的蛋白质，其玉米肽氨基酸的组成中谷氨酰胺含量很高，而谷氨酰胺是构成蛋白质的氨基酸，又是合成核酸的氮源，与组织生长、修复密切相关，具有提高机体免疫力、维持肠道黏膜正常结构和机能，提高机体适应外界有害刺激的能力。同时，玉米肽含有疏水性氨基酸，摄取后能促进高血糖素的分泌，保持高运动量者的能量需要，起到极好的抗疲劳作用。
所述三聚磷酸钠、焦磷酸钠和六偏磷酸钠的重量比例为2:2:1，其制品的色泽、滋气味和肉感质地均较好。
所述巴氏杀菌法采用温度在80-95℃以内进行杀菌，可以最大限度的保留食物的营养和风味。
本发明具有以下有益效果：
一、本发明通过坚果粉的加入，保证了其丰富的矿物质、维生素、微量元素及热量，提高了人体的吸收能力，并减少了生产的成本。
二、本发明水溶性膳食纤维和玉米肽提高了人体的消化、吸收能力，提供了更加合理的食物营养结构。
三、本发明葡萄籽提取物粉含有原花青素≥95%，帮助人体恢复运动后的肌体损耗，也促进人体增强运动前体质，改善亚健康状态延缓衰老，低心脑血管疾病的发生。
四、本发明采用卡拉胶作为增稠剂，增加了肉质嫩爽感，并通过肉桂粉的加入，极大的提高了午餐肉的风味，并起到杀菌防霉的作用。
五、本发明还通过制备方法E步骤的灌装压模，使用收缩膜灌装可以极大方便午餐肉的食用，特别是在户外、野外、训练场等需要及时补充能量的场合，并且还有助于降低生产、包装、运输的成本。
具体实施方式
下面通过具体实施例对本发明做进一步的详细描述。
实施例1：牛肉50份，淀粉6份，香辛料0.15份，食盐0.3份，花生仁提取液3份，玉米肽4份，水溶性膳食纤维5份，白糖0.2份，葡萄籽提取物粉4份，肉桂粉0.5份，异抗坏血酸钠0.01 份，三聚磷酸钠0.1份，卡拉胶0.3份，食用香精0.05份。
实施例2：牛肉65份，淀粉6份，香辛料0.35份，食盐0.2份，杏仁提取液5份，玉米肽6份，水溶性膳食纤维10份，白糖0.1份，葡萄籽提取物粉3份，肉桂粉1份，异抗坏血酸钠 0.01份，焦磷酸钠0.2份，卡拉胶0.2份，食用香精0.1份。
实施例3：牛肉60份，淀粉8份，香辛料0.25份，食盐0.3份，腰果提取液3份，玉米肽7份，水溶性膳食纤维8份，白糖0.1份，葡萄籽提取物粉4份，肉桂粉0.5份，异抗坏血酸钠0.015 份，焦磷酸钠0.1份，卡拉胶0.15份，食用香精0.05份。
实施例4：牛肉58份，淀粉6份，香辛料0.25份，食盐0.2份，花生仁提取液4份，玉米肽4份，水溶性膳食纤维8份，白糖0.15份，葡萄籽提取物粉2份，肉桂粉0.5份，异抗坏血酸钠0.01 份，三聚磷酸钠0.1份，焦磷酸钠0.1份，六偏磷酸钠0.05份，卡拉胶0.2份，食用香精0.1份。
实施例5：一种补充能量的营养午餐肉的制备方法，具体步骤如下：
A. 肉料处理：解冻后的牛肉用清水冲洗去除污泥杂质，剔除硬骨与软骨，切除刀口肉、受伤肉、奶脯肉、黑色肉、淋巴结、粗组织膜、淤血块，然后进行片肥，将肥肉膘片除，处理后肉温不得超过17℃,即得到待用肉料；
B. 肉料腌制：先将步骤A中待用肉料分别切块，之后将切好的肉块与盐、白糖、部分三聚磷酸钠一同加入腌制容器内腌制；
C. 斩拌：将步骤B得到的腌制肉与淀粉、香辛料、玉米肽、花生仁粉、水溶性膳食纤维、葡萄籽提取物粉、异抗坏血酸钠、食用香精、肉桂粉、卡拉胶、余下的三聚磷酸钠，按顺序投入斩拌锅中进行均匀斩拌；
D. 真空滚揉：经斩拌后的肉糜再加入到真空滚揉机中，在500 mmHg真空度条件下，进行滚揉，滚揉时间为30min；
E. 灌装压模：经滚揉后的肉糜用收缩膜灌装，每份定重250 g，再用压膜机进行压模；
F. 杀菌及冷却：将步骤F灌装好的肉糜采用巴氏杀菌法，温度控制在90℃，杀菌完毕后立即冷却至温度35℃左右，之后擦干保湿，即得产品。
实施例6：一种补充能量的营养午餐肉的制备方法，具体步骤如下：
A. 肉料处理：新鲜牛肉用清水冲洗去除污泥杂质，剔除硬骨与软骨，切除刀口肉、受伤肉、奶脯肉、黑色肉、淋巴结、粗组织膜、淤血块，然后进行片肥，将肥肉膘片除，处理后肉温不得超过17℃,即得到待用肉料；
B. 肉料腌制：先将步骤A中待用肉料分别切块，之后将切好的肉块与盐、白糖、部分焦磷酸钠一同加入腌制容器内腌制；
C. 斩拌：将步骤B得到的腌制肉与淀粉、香辛料、玉米肽、核桃粉、水溶性膳食纤维、葡萄籽提取物粉、异抗坏血酸钠、食用香精、肉桂粉、卡拉胶、余下的焦磷酸钠，按顺序投入斩拌锅中进行均匀斩拌；
D. 真空滚揉：经斩拌后的肉糜再加入到真空滚揉机中，在500 mmHg真空度条件下，进行滚揉，滚揉时间为20 min；
E. 灌装压模：经滚揉后的肉糜用收缩膜灌装，每份定重250 g，再用压膜机进行压模；
F. 杀菌及冷却：将步骤F灌装好的肉糜采用巴氏杀菌法，温度控制在95℃，杀菌完毕后立即冷却至温度35℃左右，之后擦干保湿，即得产品。
以上所述仅为本发明的优选实施例而已，并不用于限制本发明，对于本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (6)
1.一种补充能量的营养午餐肉，其特征在于：包括以下按重量份计的原料：牛肉50~65份，淀粉4~8份，香辛料0.15~0.35份，食盐0.2~0.35份，坚果提取液2~5份，玉米肽3~7份，水溶性膳食纤维5~10份，白糖0.1~0.3份，葡萄籽提取物粉2~4份，肉桂粉0.5~1.5份，异抗坏血酸钠 0.01 ~0.015 份，复合磷酸盐0.05~0.2份，卡拉胶0.15~0.3份，食用香精0.05~0.1份。
2.根据权利要求1所述的一种补充能量的营养午餐肉，其特征在于：所述坚果粉所用坚果选自花生仁、杏仁、榛子、腰果、核桃中的一种或多种。
3.根据权利要求1所述的一种补充能量的营养午餐肉，其特征在于：所述复合磷酸盐为三聚磷酸钠、六偏磷酸钠和焦磷酸钠中的一种或多种。
4.根据权利要求3所述的一种补充能量的营养午餐肉，其特征在于：所述三聚磷酸钠、焦磷酸钠和六偏磷酸钠的重量比例为2:2:1。
5.根据权利要求1~4任一项所述的一种补充能量的营养午餐肉的制备方法，其特征在于：包括以下步骤：
A. 肉料处理：将新鲜或解冻后的牛肉用清水冲洗去除污泥杂质，剔除硬骨与软骨，切除刀口肉、受伤肉、奶脯肉、黑色肉、淋巴结、粗组织膜、淤血块，然后进行片肥，将肥肉膘片除，处理后肉温不得超过17℃，即得到待用肉料；
B. 肉料腌制：先将步骤A中待用肉料分别切块，之后将切好的肉块与盐、白糖、部分复合磷酸盐一同加入腌制容器内腌制；
C. 斩拌：将步骤B得到的腌制肉与淀粉、香辛料、玉米肽、坚果粉、水溶性膳食纤维、葡萄籽提取物粉、异抗坏血酸钠、食用香精、肉桂粉、卡拉胶、余下的复合磷酸盐，按顺序投入斩拌锅中进行均匀斩拌；
D. 真空滚揉：经斩拌后的肉糜再加入到真空滚揉机中，在350~600mmHg真空度条件下，进行滚揉，滚揉时间为20~30 min；
E. 灌装压模：经滚揉后的肉糜用收缩膜灌装，每份定恒重，再进行压模；
F. 杀菌及冷却：将步骤E灌装好的肉糜采用低温杀菌方法，温度控制在95℃以内，冷却后即得产品。
6.根据权利要求5所述的一种补充能量的营养午餐肉的制备方法，其特征在于：所述低温杀菌方法为巴氏杀菌法。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463655A (zh) * | 2018-11-23 | 2019-03-15 | 四川飘香远大食品有限公司 | 一种香辣滋补午餐肉罐头 |
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