CN107495169A - 一种腊肉血豆腐及其加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种腊肉血豆腐及其加工方法,该腊肉血豆腐包括以下重量份的原材料:新鲜猪肉:400‑500份;猪血:300‑350份;料酒:30‑45份;花椒:20‑25份;盐:30‑60份;嫩豆腐:200‑300份。本发明还提供了一种上述腊肉血豆腐的加工工艺,所制得的腊肉血豆腐方便食品,仅仅需要蒸煮熟后即可食用,腊肉透亮、熏香,血豆腐软香,方便快捷,将极大地方便和丰富人们的饮食生活。
Description
技术领域
本发明涉及方便食品加工领域,更具体地,涉及一种腊肉血豆腐及其加工方法。
背景技术
血豆腐,是由豆腐加猪血旺制成的一种美食,集合了豆腐和猪血旺两者的优点。
豆腐是最常见的豆制品,又称水豆腐。主要的生产过程一是制浆,即将大豆制成豆浆;二是凝固成形,即,豆浆在热与凝固剂的共同作用下凝固成含有大量水分的凝胶体,即豆腐。豆腐的营养价值极高,含铁、镁、钾、烟酸、铜、钙、锌、磷、叶酸、维生素B1、蛋黄素和维生素B6。每100克结实的豆腐中,水分占69.8 %,含蛋白质15.7克、脂肪8.6克、碳水化合物4.3克和纤维0.1克,能提供611.2千焦的热量。豆腐里的高氨基酸和蛋白质含量使之成为谷物很好的补充食品。豆腐脂肪的78%是不饱和脂肪酸并且不含有胆固醇,素有“植物肉”之美称。豆腐的消化吸收率达95%以上。两小块豆腐,即可满足一个人一天钙的需要量。豆腐为补益清热养生食品,具有补中益气、清热润燥、生津止渴、清洁肠胃的效果。
猪血旺,味甘、苦,性温,有解毒清肠、补血美容的功效。猪血富含维生素B2、维生素C、蛋白质、铁、磷、钙、尼克酸等营养成分。猪血中的血浆蛋白被人体内的胃酸分解後,产生一种解毒、清肠分解物,能够与侵入人体内的粉尘、有害金属微粒发生化合反应,易於毒素排出体外。长期接触有毒有害粉尘的人,特别是每日驾驶车辆的司机,应多吃猪血。另外,猪血富含铁,对贫血而面色苍白者有改善作用,是排毒养颜的理想食物。
腊肉血豆腐,就是用新鲜猪肉、猪血和豆腐为原料制作的,由于其具有颜色红润、口感清香、老少皆宜等等优点而被大众所喜爱。但是腊肉血豆腐在家庭中制作过程比较复杂,如果能够将其制成罐头或袋装类的方便食品,将使腊肉血豆腐得到极大的推广,从而极大的方便人们食用。
发明内容
本发明的目的是提供一种能够解决上述问题的腊肉血豆腐及其加工方法。
本发明解决上述问题所采用的技术方案是:
一种腊肉血豆腐,包括以下重量份的原材料:
新鲜猪肉:400-500份;
猪血:300-350份;
料酒:30-45份;
花椒:20-25份;
盐:30-60份;
嫩豆腐:200-300份。
其中,所述腊肉血豆腐还可以包括20-30重量份的冰糖。使腊肉血豆腐的味道更多层次、更丰富。
本发明还提供一种以上所述的腊肉血豆腐的加工方法,包括以下步骤:
1)将新鲜猪肉加入盐、料酒、花椒、冰糖腌渍;
2)嫩豆腐捣碎后与猪血混合,拌匀后包裹在菜叶里;
3)将步骤1)得到的腌渍猪肉与步骤2)得到的血豆腐熏烤之后,放于通风处风干;
4)装入包装中,排气、密封、杀菌、检验并包装成品。
其中,所述步骤1)中,腌渍时间为8-12天。
其中,所述步骤3)中,熏烤时间为至少一天,优选2-3天。
其中,所述步骤3)中,熏烤所用的熏料可以选用以下中的至少一种:稻壳、木屑、木柴、柏枝、松枝。更进一步地优选松枝,促使熏烤后的腊肉血豆腐带有松枝的清香。
其中,所述步骤3)中,熏烤所用的熏料中还可以加入干柑橘皮或干甘蔗渣,使熏烤后的腊肉血豆腐还带有柑橘或甘蔗的清香。
综上,本发明的有益效果是:本发明提供了一种腊肉血豆腐的加工工艺,所制得的腊肉血豆腐方便食品,仅仅需要蒸煮熟后即可食用,腊肉透亮、熏香,血豆腐软香,方便快捷,将极大地方便和丰富人们的饮食生活。
具体实施方式
下面结合实施例,对本发明作进一步的详细说明,但本发明的实施方式不限于此。
实施例1
一种腊肉血豆腐,包括以下重量份的原材料:
新鲜猪肉:400份;
猪血:300份;
料酒:30份;
花椒:20份;
盐:30份;
嫩豆腐:200份。
其加工方法如下:
1)将新鲜猪肉加入盐、料酒、花椒、冰糖腌渍8天;
2)嫩豆腐捣碎后与猪血混合,拌匀后包裹在菜叶里;
3)将步骤1)得到的腌渍猪肉与步骤2)得到的血豆腐用柏枝熏烤2天之后,放于通风处风干;
4)装入包装中,排气、密封、杀菌、检验并包装成品。
实施例2
一种腊肉血豆腐,包括以下重量份的原材料:
新鲜猪肉:500份;
猪血:350份;
料酒:45份;
花椒:25份;
盐:60份;
嫩豆腐:300份。
其加工方法如下:
1)将新鲜猪肉加入盐、料酒、花椒、冰糖腌渍12天;
2)嫩豆腐捣碎后与猪血混合,拌匀后包裹在菜叶里;
3)将步骤1)得到的腌渍猪肉与步骤2)得到的血豆腐用柏枝熏烤2天之后,放于通风处风干;
4)装入包装中,排气、密封、杀菌、检验并包装成品。
实施例3
一种腊肉血豆腐,包括以下重量份的原材料:
新鲜猪肉:450份;
猪血:320份;
料酒:40份;
花椒:23份;
盐:50份;
嫩豆腐:280份。
其加工方法如下:
1)将新鲜猪肉加入盐、料酒、花椒、冰糖腌渍8天;
2)嫩豆腐捣碎后与猪血混合,拌匀后包裹在菜叶里;
3)将步骤1)得到的腌渍猪肉与步骤2)得到的血豆腐用松枝熏烤2天之后,放于通风处风干;
4)装入包装中,排气、密封、杀菌、检验并包装成品。
所制得的腊肉血豆腐带有松枝的清香;切片、蒸煮熟后即可食用。
实施例4
一种腊肉血豆腐,包括以下重量份的原材料:
新鲜猪肉:400份;
猪血:350份;
料酒:36份;
花椒:24份;
盐:48份;
嫩豆腐:230份;
冰糖:30份。
其加工方法如下:
1)将新鲜猪肉加入盐、料酒、花椒、冰糖腌渍10天;
2)嫩豆腐捣碎后与猪血混合,拌匀后包裹在菜叶里;
3)将步骤1)得到的腌渍猪肉与步骤2)得到的血豆腐用松枝加干柑橘皮熏烤3天之后,放于通风处风干;
4)装入包装中,排气、密封、杀菌、检验并包装成品。
本实施例所制得的腊肉血豆腐带有松枝和柑橘的清香;切片、蒸煮熟后即可食用。
实施例5
一种腊肉血豆腐,包括以下重量份的原材料:
新鲜猪肉:490份;
猪血:310份;
料酒:40份;
花椒:24份;
盐:44份;
嫩豆腐:260份;
冰糖:20份。
其加工方法如下:
1)将新鲜猪肉加入盐、料酒、花椒、冰糖腌渍12天;
2)嫩豆腐捣碎后与猪血混合,拌匀后包裹在菜叶里;
3)将步骤1)得到的腌渍猪肉与步骤2)得到的血豆腐用松枝加干甘蔗渣熏烤1.5天之后,放于通风处风干;
4)装入包装中,排气、密封、杀菌、检验并包装成品。
本实施例所制得的腊肉血豆腐带有松枝和甘蔗的清香;切片、蒸煮熟后即可食用。
综上所述,本发明的有益效果是:
本发明提供了一种腊肉血豆腐的加工工艺,所制得的腊肉血豆腐方便食品,仅仅需要蒸煮熟后即可食用,腊肉透亮、熏香,血豆腐软香,方便快捷,将极大地方便和丰富人们的饮食生活。
如上所述,可较好的实现本发明。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,虽然本发明已以较佳实施例揭露如上,然而并非用以限定本发明,任何熟悉本专业的技术人员,在不脱离本发明技术方案范围内,当可利用上述揭示的技术内容做出些许更动或修饰为等同变化的等效实施例,但凡是未脱离本发明技术方案内容,依据本发明的技术实质,在本发明的精神和原则之内,对以上实施例所作的任何简单的修改、等同替换与改进等,均仍属于本发明技术方案的保护范围之内。
Claims (9)
1.一种腊肉血豆腐,其特征在于,包括以下重量份的原材料:
新鲜猪肉:400-500份;
猪血:300-350份;
料酒:30-45份;
花椒:20-25份;
盐:30-60份;
嫩豆腐:200-300份。
2.根据权利要求1所述的一种腊肉血豆腐,其特征在于,所述腊肉血豆腐还包括20重量份的冰糖。
3.一种如权利要求1或2所述的腊肉血豆腐的加工方法,其特征在于,包括以下步骤:
1)将新鲜猪肉加入盐、料酒、花椒、冰糖腌渍;
2)嫩豆腐捣碎后与猪血混合,拌匀后包裹在菜叶里;
3)将步骤1)得到的腌渍猪肉与步骤2)得到的血豆腐熏烤之后,放于通风处风干;
4)装入包装中,排气、密封、杀菌、检验并包装成品。
4.根据权利要求3所述的腊肉血豆腐的加工方法,其特征在于,所述步骤1)中,腌渍时间为8-12天。
5.根据权利要求3所述的腊肉血豆腐的加工方法,其特征在于,所述步骤3)中,熏烤时间为至少一天。
6.根据权利要求5所述的腊肉血豆腐的加工方法,其特征在于,所述步骤3)中,熏烤时间为2-3天。
7.根据权利要求3所述的腊肉血豆腐的加工方法,其特征在于,所述步骤3)中,熏烤所用的熏料选用以下中的至少一种:稻壳、木屑、木柴、柏枝、松枝。
8.根据权利要求7所述的腊肉血豆腐的加工方法,其特征在于,所述步骤3)中,熏烤所用的熏料为松枝。
9.根据权利要求7所述的腊肉血豆腐的加工方法,其特征在于,所述步骤3)中,熏烤所用的熏料中还加入干柑橘皮或干甘蔗渣。
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