CN107495158A - 一种中药保健风味烘烤再组肉脯的制备方法 - Google Patents
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Abstract
本发明公开了一种中药保健风味烘烤再组肉脯的制备方法，将大枣、茯苓加水煎煮浓缩后，加入辣椒酱与油加热，放入艾草等中药炒制后稀释后，之后将牛肉与猪肉处理后与大豆花生一起放入小火焖煮，之后分离，肉类斩拌，花生黄豆粉碎挤压膨化，之后将肉糜与膨化粉混合均匀后铺成薄片烘烤，切片后无菌包装既得中药保健风味烘烤再组肉脯。本发明制备的再组肉脯含有多种中药成分，味道鲜美，营养丰富，滋养脾胃，强健筋骨，保质期长。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种中药保健风味烘烤再组肉脯的制备方法。
背景技术
牛肉含有丰富的蛋白质，其氨基酸的组成和存在方式，比猪肉更接近于人体需要，牛肉中大量的亮氨酸、异亮氨酸和缬氨酸等，能帮助人体产生热量，给肌肉提供能量，促进身体组织修复，牛肉是增加肌力，保持活力的最佳肉类食物，同时，牛肉中还富含维生素B6、B12，以及铁、锌、镁等多种有益成份，多吃牛肉，可以暖胃御寒，强健筋骨，提高身体的抗病能力。
黄豆享有“豆中之王”的美称，每天吃点黄豆、豆制品或喝杯豆浆是众多营养学家的建议。中医认为黄豆大豆味甘、性平，入脾、大肠经；具有健脾宽中，润燥消水、清热解毒、益气的功效。黄豆还能抗菌消炎，对咽炎、结膜炎、口腔炎、菌痢、肠炎有效，健身宁心，下利大肠，润燥消水的功效。花生又名落花生、双子叶植物，叶脉为网状脉，种子有花生果皮包被。历史上曾叫长生果、地豆、落花参、落地松、成寿果、番豆、无花果、地果、唐人豆。花生长于滋养补益，有助于延年益寿，并且和黄豆一样被誉为“植物肉”、“素中之荤”。
发明内容
本发明提供一种中药保健风味烘烤再组肉脯的制备方法，本发明制备的中药保健风味烘烤再组肉脯含有多种中药成分，味道鲜美，营养丰富，滋养脾胃，强健筋骨，保质期长。
本发明是通过以下技术方案实现的：
一种中药保健风味烘烤再组肉脯的制备方法，其特征在于，包括以下步骤：
（1）中药保健液的制备
将2-3重量份大枣、2-5重量份茯苓粉碎并混合，加入20-30重量份水中浸没持续煎煮1-2小时，浓缩至原来的1/2，加入5-15重量份辣椒酱，加入2-5重量份的菜油与1-2重量份猪油，加热到150-180℃后，放入1-2重量份艾草与1-3重量份甘草大火炒制3-5分钟后，加入5-10重量份调料文火炒制20-40分钟，加入与10-20重量份热水进行稀释后，待用；
（2）肉类与大豆花生共煮
将5-10重量份牛肉与2-5重量份猪肉修去表面浮脂和结缔组织后切成细丁状，洗净，晾干，再用90-100℃开水热烫30-60秒，沥干水分，与25-30重量份大豆、10-15重量份花生一起放入步骤（1）所得物中进行进行小火焖煮30-60分钟，灭菌放凉后，待用；
（3）肉类与花生大豆分离处理
将步骤（2）所得物中的肉类与花生黄豆分离，肉类放入可自动加温的斩拌机中，加入1-3重量份中性蛋白酶进行斩拌，调节斩拌机的温度进行保温处理，同时花生黄豆晾干后进行粉碎，倒入挤压膨化机经过挤压膨化后，待用；
（4）再组压片与烘烤
将肉糜与膨化粉混合均匀后铺成厚度为1.5-2毫米的薄片，推进蒸汽烘房内进行烘烤，在50-80℃下恒温烘烤2-3小时，翻转薄片后进行烘烤2-3小时，再放入150-250℃进行高温烘烤1-3分钟，无菌包装既得中药保健风味烘烤再组肉脯。
所述步骤（3）是保温处理分为三个阶段，第一阶段在30-40℃保温2-3小时，第二阶段在80-90℃保温10-20分钟，第三阶段在90-110℃保温2-5分钟。
所述的挤压膨化挤压膨化机设置温度在90-150℃，频率40-50HZ，加温15-25分钟，回温5-15分钟。
所述的调味料包括食盐、白糖、黄酒、五香粉、麻辣粉。
本发明的优点是：
本发明将大枣、茯苓加水煎煮浓缩后，加入辣椒酱与油加热，放入艾草等中药炒制后稀释后，之后将牛肉与猪肉处理后与大豆花生一起放入小火焖煮，之后分离，肉类斩拌，花生黄豆粉碎挤压膨化，之后将肉糜与膨化粉混合均匀后铺成薄片烘烤，切片后无菌包装既得中药保健风味烘烤再组肉脯。本发明将各种材料进行煎煮后浓缩保留了材料的风味与有效成分，避免了在食用时会发生味道不均匀的情况，牛肉与猪肉处理冲去血水及杂物，去腥效果好，与花生黄豆共煮，使得肉类与花生黄豆味道均匀，之后进行斩拌、保温后，能大大缩短制作时间，同时保持较好的口感，富含胶原蛋白，花生与黄豆粉碎后然后倒入挤压膨化机经过挤压膨化后，改善混合物功能性质，再组混合烘烤制片，保证每片肉脯受热均匀使原来有腥味的肉，加工成色香味俱全的肉脯。本发明制备的再组肉脯含有多种中药成分，味道鲜美，营养丰富，滋养脾胃，强健筋骨，保质期长。
具体实施方式
一种中药保健风味烘烤再组肉脯的制备方法，其特征在于，包括以下步骤：
（1）中药保健液的制备
将2.5重量份大枣、4重量份茯苓粉碎并混合，加入25重量份水中浸没持续煎煮1.5小时，浓缩至原来的1/2，加入10重量份辣椒酱，加入3重量份的菜油与1.5重量份猪油，加热到170℃后，放入1.5重量份艾草与2重量份甘草大火炒制4分钟后，加入6重量份调料文火炒制30分钟，加入与15重量份热水进行稀释后，待用；
（2）肉类与大豆花生共煮
将7重量份牛肉与3重量份猪肉修去表面浮脂和结缔组织后切成细丁状，洗净，晾干，再用95℃开水热烫40秒，沥干水分，与28重量份大豆、12重量份花生一起放入步骤（1）所得物中进行进行小火焖煮40分钟，灭菌放凉后，待用；
（3）肉类与花生大豆分离处理
将步骤（2）所得物中的肉类与花生黄豆分离，肉类放入可自动加温的斩拌机中，加入2重量份中性蛋白酶进行斩拌，调节斩拌机的温度进行保温处理，同时花生黄豆晾干后进行粉碎，倒入挤压膨化机经过挤压膨化后，待用；
（4）再组压片与烘烤
将肉糜与膨化粉混合均匀后铺成厚度为1.5-2毫米的薄片，推进蒸汽烘房内进行烘烤，在70℃下恒温烘烤2.5小时，翻转薄片后进行烘烤2.5小时，再放入200℃进行高温烘烤2分钟，无菌包装既得中药保健风味烘烤再组肉脯。
所述步骤（3）是保温处理分为三个阶段，第一阶段在35℃保温2.5小时，第二阶段在85℃保温15分钟，第三阶段在100℃保温3分钟。
所述的挤压膨化挤压膨化机设置温度在100℃，频率40-50HZ，加温20分钟，回温10分钟。
所述的调味料包括食盐、白糖、黄酒、五香粉、麻辣粉。
Claims (4)
1.一种中药保健风味烘烤再组肉脯的制备方法，其特征在于，包括以下步骤：
（1）中药保健液的制备
将2-3重量份大枣、2-5重量份茯苓粉碎并混合，加入20-30重量份水中浸没持续煎煮1-2小时，浓缩至原来的1/2，加入5-15重量份辣椒酱，加入2-5重量份的菜油与1-2重量份猪油，加热到150-180℃后，放入1-2重量份艾草与1-3重量份甘草大火炒制3-5分钟后，加入5-10重量份调料文火炒制20-40分钟，加入与10-20重量份热水进行稀释后，待用；
（2）肉类与大豆花生共煮
将5-10重量份牛肉与2-5重量份猪肉修去表面浮脂和结缔组织后切成细丁状，洗净，晾干，再用90-100℃开水热烫30-60秒，沥干水分，与25-30重量份大豆、10-15重量份花生一起放入步骤（1）所得物中进行进行小火焖煮30-60分钟，灭菌放凉后，待用；
肉类与花生大豆分离处理
将步骤（2）所得物中的肉类与花生黄豆分离，肉类放入可自动加温的斩拌机中，加入1-3重量份中性蛋白酶进行斩拌，调节斩拌机的温度进行保温处理，同时花生黄豆晾干后进行粉碎，倒入挤压膨化机经过挤压膨化后，待用；
再组压片与烘烤
将肉糜与膨化粉混合均匀后铺成厚度为1.5-2毫米的薄片，推进蒸汽烘房内进行烘烤，在50-80℃下恒温烘烤2-3小时，翻转薄片后进行烘烤2-3小时，再放入150-250℃进行高温烘烤1-3分钟，无菌包装既得中药保健风味烘烤再组肉脯。
2.根据权利要求1所述的一种中药保健风味烘烤再组肉脯的制备方法，其特征在于，所述步骤（3）是保温处理分为三个阶段，第一阶段在30-40℃保温2-3小时，第二阶段在80-90℃保温10-20分钟，第三阶段在90-110℃保温2-5分钟。
3.根据权利要求1所述的一种中药保健风味烘烤再组肉脯的制备方法，其特征在于，所述的挤压膨化挤压膨化机设置温度在90-150℃，频率40-50HZ，加温15-25分钟，回温5-15分钟。
4.根据权利要求1所述的一种中药保健风味烘烤再组肉脯的制备方法，其特征在于，所述的调味料包括食盐、白糖、黄酒、五香粉、麻辣粉。
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| CN1919067A (zh) * | 2006-08-31 | 2007-02-28 | 华南农业大学 | 一种肉脯加工方法 |
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| CN105942230A (zh) * | 2016-05-06 | 2016-09-21 | 漳州科技职业学院 | 一种玫瑰花风味牛肉脯及其制作方法 |
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| CN1919067A (zh) * | 2006-08-31 | 2007-02-28 | 华南农业大学 | 一种肉脯加工方法 |
| CN102987416A (zh) * | 2012-12-18 | 2013-03-27 | 西南民族大学 | 富营养重组灯影肉片及其制备方法 |
| CN105581261A (zh) * | 2015-12-29 | 2016-05-18 | 张祖红 | 一种养胃的猪肉脯及其制备方法 |
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