CN107510030A - 一种香椿牛肉酱及其制备方法 - Google Patents
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Abstract
本发明主要涉及食品加工技术领域,公开了一种香椿牛肉酱及其制备方法,由以下重量份的原料制成:牛肉86~90、香椿52~54、鸡蛋8~10、杏鲍菇8~10、花生5~7、芝麻4~6、香辛料2~4、食盐2.3~2.7、白砂糖3~5、植物油65~70、乳酸菌2~4;香味浓郁,色泽鲜艳,营养丰富,咸甜适中,口感微辣,低盐低脂,不含任何添加剂,绿色健康,丰富市场上牛肉酱品种,满足消费者需求,提高香椿附加值,使经济收入提高9.7%;向牛肉酱中加入香椿、鸡蛋和杏鲍菇,能够丰富牛肉酱的色泽,红、绿、黄、白清晰可见,改变传统牛肉酱的红黑色泽,清香浓郁,增加食欲,并且鸡蛋炒熟后经冷冻干燥,能够增加劲道口感。
Description
技术领域
本发明主要涉及食品加工技术领域,尤其涉及一种香椿牛肉酱及其制备方法。
背景技术
香椿,又名香椿芽,香味浓郁,营养丰富,富含蛋白质、糖类、维生素、胡萝卜素、挥发油和矿物质,能够增强免疫力、防止感冒、开胃健脾、美容护肤、延缓衰老、利尿解毒、抗菌消炎、杀虫、止痛止血。牛肉酱是深受人们喜爱的调味酱之一,香味浓郁,营养丰富,目前市场上的牛肉酱的品牌和风味很多,但是还没有出现香椿牛肉酱。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种香椿牛肉酱及其制备方法。
一种香椿牛肉酱,由以下重量份的原料制成:牛肉86~90、香椿52~54、鸡蛋8~10、杏鲍菇8~10、花生5~7、芝麻4~6、香辛料2~4、食盐2.3~2.7、白砂糖3~5、植物油65~70、乳酸菌2~4。
所述的香辛料,由以下重量份的原料组成:干红辣椒21~23、胡椒12~14、花椒12~14、八角12~14、孜然8~10、草果8~10、桂皮7~9、丁香7~9、肉蔻5~7、茴香5~7,将所有原料洗净后,炒至生香,粉碎至60~80目。
所述的植物油,由以下重量份的原料组成:玉米油23~25、棕榈油11~13、芝麻油4~6,将玉米油和棕榈油加热至105~110℃,自然冷却后,加入芝麻油。
所述的乳酸菌,由以下重量份的原料组成:嗜酸乳杆菌10~12、德氏乳杆菌7~9、保加利亚乳杆菌5~7。
一种香椿牛肉酱的制备方法,包括以下步骤:
(1)将牛肉洗净,切丁,得牛肉丁;
(2)香椿洗净,热水漂烫,沥水,切碎,得香椿末;
(3)鸡蛋洗净,去壳,搅打均匀,热油翻炒,切碎,冷冻干燥,得鸡蛋末;
(4)杏鲍菇洗净,热水漂烫,切丁,得杏鲍菇丁;
(5)花生和芝麻洗净,炒至生香,捣碎,得花生芝麻碎;
(6)将牛肉丁和杏鲍菇丁混合均匀,置于121~126℃蒸熟,冷却至40~45℃,加入白砂糖,搅拌均匀,接入乳酸菌,于34~36℃恒温发酵24~30小时,去除肉腥味,使牛肉的肉质细嫩,杏鲍菇的鲜味和牛肉的香味充分融合,香味浓郁,乳酸菌经低温发酵,产生大量的多糖和活性肽,能够协调肠道菌群,促进胃肠功能,提高营养的消化吸收,得发酵料;
(7)将香辛料和食盐加入发酵料,混合均匀,于2~4℃静置腌制11~13小时,增加牛肉酱的风味,同时抑制乳酸菌继续发酵,风味适宜,再于烤箱中烘烤4~6分钟,增加牛肉丁和杏鲍菇丁的劲道口感,得烘烤料;
(8)将香椿末、鸡蛋末和花生芝麻碎加入烘烤料,翻拌均匀,于2~4℃静置20~24小时,使各原料的水分和风味相互渗透,增加牛肉丁、杏鲍菇丁和鸡蛋末的细嫩口感,鲜香浓郁,加入植物油,翻拌均匀,密封静置30~40天,使植物油缓慢渗入,减少植物油用量,节约成本,避免高温炸制,避免产生致癌成分,安全健康,得香椿牛肉酱;
(9)真空包装,辐射杀菌,检验,得成品。
所述步骤(7)的烘烤,温度为上火120~140℃,下火90~100℃。
本发明的优点是:本发明提供的香椿牛肉酱,香味浓郁,色泽鲜艳,营养丰富,咸甜适中,口感微辣,低盐低脂,不含任何添加剂,绿色健康,丰富市场上牛肉酱品种,满足消费者需求,提高香椿附加值,使经济收入提高9.7%;向牛肉酱中加入香椿、鸡蛋和杏鲍菇,能够丰富牛肉酱的色泽,红、绿、黄、白清晰可见,改变传统牛肉酱的红黑色泽,清香浓郁,增加食欲,并且鸡蛋炒熟后经冷冻干燥,能够增加劲道口感;将牛肉丁和杏鲍菇丁经高温蒸熟后进行乳酸菌发酵,去除肉腥味,使牛肉的肉质细嫩,杏鲍菇的鲜味和牛肉的香味充分融合,香味浓郁,乳酸菌经低温发酵,产生大量的多糖和活性肽,能够协调肠道菌群,促进胃肠功能,提高营养的消化吸收,发酵后加入香辛料和食盐进行低温腌制,增加牛肉酱的风味,同时抑制乳酸菌继续发酵,风味适宜,腌制后进行短时烘烤,增加牛肉丁和杏鲍菇丁的劲道口感;将香椿末、鸡蛋末和花生芝麻碎加入烘烤料后继续低温腌制,使各原料的水分和风味相互渗透,增加牛肉丁、杏鲍菇丁和鸡蛋末的细嫩口感,鲜香浓郁;最后加入植物油密封静置,使植物油缓慢渗入,减少植物油用量,节约成本,避免高温炸制,避免产生致癌成分,安全健康。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种香椿牛肉酱,由以下重量份的原料制成:牛肉86、香椿52、鸡蛋8、杏鲍菇8、花生5、芝麻4、香辛料2、食盐2.3、白砂糖3、植物油65、乳酸菌2。
所述的香辛料,由以下重量份的原料组成:干红辣椒21、胡椒12、花椒12、八角12、孜然8、草果8、桂皮7、丁香7、肉蔻5、茴香5,将所有原料洗净后,炒至生香,粉碎至60目。
所述的植物油,由以下重量份的原料组成:玉米油23、棕榈油11、芝麻油4,将玉米油和棕榈油加热至105~110℃,自然冷却后,加入芝麻油。
所述的乳酸菌,由以下重量份的原料组成:嗜酸乳杆菌10、德氏乳杆菌7、保加利亚乳杆菌5。
一种香椿牛肉酱的制备方法,包括以下步骤:
(1)将牛肉洗净,切丁,得牛肉丁;
(2)香椿洗净,热水漂烫,沥水,切碎,得香椿末;
(3)鸡蛋洗净,去壳,搅打均匀,热油翻炒,切碎,冷冻干燥,得鸡蛋末;
(4)杏鲍菇洗净,热水漂烫,切丁,得杏鲍菇丁;
(5)花生和芝麻洗净,炒至生香,捣碎,得花生芝麻碎;
(6)将牛肉丁和杏鲍菇丁混合均匀,置于121℃蒸熟,冷却至45℃,加入白砂糖,搅拌均匀,接入乳酸菌,于35℃恒温发酵28小时,去除肉腥味,使牛肉的肉质细嫩,杏鲍菇的鲜味和牛肉的香味充分融合,香味浓郁,乳酸菌经低温发酵,产生大量的多糖和活性肽,能够协调肠道菌群,促进胃肠功能,提高营养的消化吸收,得发酵料;
(7)将香辛料和食盐加入发酵料,混合均匀,于4℃静置腌制12小时,增加牛肉酱的风味,同时抑制乳酸菌继续发酵,风味适宜,再于烤箱中烘烤5分钟,温度为上火130℃,下火95℃,增加牛肉丁和杏鲍菇丁的劲道口感,得烘烤料;
(8)将香椿末、鸡蛋末和花生芝麻碎加入烘烤料,翻拌均匀,于4℃静置24小时,使各原料的水分和风味相互渗透,增加牛肉丁、杏鲍菇丁和鸡蛋末的细嫩口感,鲜香浓郁,加入植物油,翻拌均匀,密封静置35天,使植物油缓慢渗入,减少植物油用量,节约成本,避免高温炸制,避免产生致癌成分,安全健康,得香椿牛肉酱;
(9)真空包装,辐射杀菌,检验,得成品。
实施例2
一种香椿牛肉酱,由以下重量份的原料制成:牛肉88、香椿53、鸡蛋9、杏鲍菇9、花生6、芝麻5、香辛料3、食盐2.5、白砂糖4、植物油68、乳酸菌3。
所述的香辛料,由以下重量份的原料组成:干红辣椒22、胡椒13、花椒13、八角13、孜然9、草果9、桂皮8、丁香8、肉蔻6、茴香6,将所有原料洗净后,炒至生香,粉碎至60目。
所述的植物油,由以下重量份的原料组成:玉米油24、棕榈油12、芝麻油5,将玉米油和棕榈油加热至105~110℃,自然冷却后,加入芝麻油。
所述的乳酸菌,由以下重量份的原料组成:嗜酸乳杆菌11、德氏乳杆菌8、保加利亚乳杆菌6。
制备方法同实施例1。
实施例3
一种香椿牛肉酱,由以下重量份的原料制成:牛肉90、香椿54、鸡蛋10、杏鲍菇10、花生7、芝麻6、香辛料4、食盐2.7、白砂糖5、植物油70、乳酸菌4。
所述的香辛料,由以下重量份的原料组成:干红辣椒23、胡椒14、花椒14、八角14、孜然10、草果10、桂皮9、丁香9、肉蔻7、茴香7,将所有原料洗净后,炒至生香,粉碎至60~80目。
所述的植物油,由以下重量份的原料组成:玉米油25、棕榈油13、芝麻油6,将玉米油和棕榈油加热至105~110℃,自然冷却后,加入芝麻油。
所述的乳酸菌,由以下重量份的原料组成:嗜酸乳杆菌12、德氏乳杆菌9、保加利亚乳杆菌7。
制备方法同实施例1。
对比例1
去除香椿,其余制备方法,同实施例1。
对比例2
去除鸡蛋,其余制备方法,同实施例1。
对比例3
去除杏鲍菇,其余制备方法,同实施例1。
对比例4
去除乳酸菌及步骤(6),其余制备方法,同实施例1。
对比例5
去除步骤(3)中的冷冻干燥,其余制备方法,同实施例1。
对比例6
去除步骤(7)中的烘烤,其余制备方法,同实施例1。
对比例7
去除步骤(8)中的密封静置,其余制备方法,同实施例1。
对比例8
现有市售老干妈牛肉酱。
实施例和对比例牛肉酱的营养和风味:
分别按照实施例和对比例的原料进行原材料的准备,分别采用实施例和对比例牛肉酱的制备方法制备牛肉酱,并随机选择40位健康受试者,年龄为18~60岁,对各组牛肉酱进行感官评定,每种产品感官评定前需要用矿泉水漱口,实施例和对比例牛肉酱的营养和风味见表1。
表1:实施例和对比例牛肉酱的营养和风味
项目 | 蛋白质/(%) | 脂肪/(%) | 钠/(%) | 风味 |
实施例1 | 15.6 | 27.4 | 1.779 | 鲜香浓郁,口感微辣,劲道 |
实施例2 | 15.1 | 27.1 | 1.753 | 鲜香浓郁,口感微辣,劲道 |
实施例3 | 15.4 | 26.6 | 1.762 | 鲜香浓郁,口感微辣,劲道 |
对比例1 | 15.7 | 35.1 | 1.874 | 无清香风味 |
对比例2 | 12.4 | 28.3 | 1.821 | 香味淡,劲道不足 |
对比例3 | 15.9 | 28.3 | 1.795 | 鲜味淡,劲道不足 |
对比例4 | 13.2 | 27.6 | 1.787 | 鲜味淡 |
对比例5 | 14.8 | 27.1 | 1.784 | 筋道不足 |
对比例6 | 15.2 | 27.5 | 1.791 | 香味淡,劲道不足 |
对比例7 | 15.4 | 27.3 | 1.769 | 香味淡 |
对比例8 | 10.2 | 65.8 | 2.585 | 香味较淡,口感微辣 |
从表1的结果表明,实施例的香椿牛肉酱,蛋白质含量明显较对比例高,脂肪和钠含量明显较对比例低,鲜香浓郁,口感微辣,劲道,说明本发明提供的香椿牛肉酱具有很好的营养和风味。
实施例和对比例牛肉酱促进胃肠功能的效果:
随机选择清洁级昆明种小鼠260只,体质量18~22g,雌雄各半,所有小鼠在造模前禁食12h,自由饮水,将小鼠随机分为13组,每组20只,雌雄各半,分别为实施例组、对比例组、腹泻模型组和对照组,对照组用生理盐水灌胃(5ml/kg,按小鼠体重计),同时其余小鼠均进行腹泻造模,造模成功后,实施例和对比例组分别灌服该组的牛肉酱(10mg/kg,按小鼠体重计),腹泻模型组和对照组灌服生理盐水灌胃(10mg/kg,按小鼠体重计),连续5d,观察小鼠灌胃后4h内的大便情况,腹泻率:排便的动物数与该组动物总数的百分比,稀便率:每只动物所排的稀便数与总便数之比,稀便级:表示稀便的程度,以稀便污染滤纸形成污迹而积的大小定级,分为4级,1级:污迹直径<1cm;2级:污迹直径1~1.9cm;3级:污迹直径2~3cm;4级:污迹直径>3cm,统计时先逐个统计每1堆稀便的级数,然后将该鼠所有稀便级数相加除以稀便次数得稀便的平均级数,简称稀便级;实施例和对比例牛肉酱促进胃肠功能的效果见表2。
表2:实施例和对比例牛肉酱促进胃肠功能的效果
项目 | 排便次数(次) | 腹泻率(%) | 稀便率(%) | 稀便级(cm) |
实施例1 | 12.4 | 41 | 0.26 | 2.19 |
实施例2 | 12.1 | 42 | 0.29 | 2.22 |
实施例3 | 12.3 | 38 | 0.27 | 2.18 |
对比例1 | 14.6 | 65 | 0.46 | 2.29 |
对比例2 | 12.7 | 57 | 0.38 | 2.21 |
对比例3 | 14.1 | 71 | 0.52 | 2.33 |
对比例4 | 15.2 | 48 | 0.43 | 2.23 |
对比例5 | 12.7 | 51 | 0.32 | 2.21 |
对比例6 | 13.1 | 49 | 0.37 | 2.26 |
对比例7 | 12.8 | 57 | 0.31 | 2.22 |
对比例8 | 17.9 | 100 | 0.87 | 2.68 |
腹泻模型组 | 17.6 | 100 | 0.82 | 2.64 |
对照组 | 8.8 | — | — | — |
注:“—”表示无。
从表2的结果可以看出,实施例的香椿牛肉酱灌胃小鼠后,其排便次数、腹泻率、稀便率和稀便级均明显小于对比例和腹泻模型组,说明本发明提供的香椿牛肉酱能够明显促进胃肠功能。
Claims (6)
1.一种香椿牛肉酱,其特征在于,由以下重量份的原料制成:牛肉86~90、香椿52~54、鸡蛋8~10、杏鲍菇8~10、花生5~7、芝麻4~6、香辛料2~4、食盐2.3~2.7、白砂糖3~5、植物油65~70、乳酸菌2~4。
2.根据权利要求1所述香椿牛肉酱,其特征在于,所述的香辛料,由以下重量份的原料组成:干红辣椒21~23、胡椒12~14、花椒12~14、八角12~14、孜然8~10、草果8~10、桂皮7~9、丁香7~9、肉蔻5~7、茴香5~7,将所有原料洗净后,炒至生香,粉碎至60~80目。
3.根据权利要求1所述香椿牛肉酱,其特征在于,所述的植物油,由以下重量份的原料组成:玉米油23~25、棕榈油11~13、芝麻油4~6,将玉米油和棕榈油加热至105~110℃,自然冷却后,加入芝麻油。
4.根据权利要求1所述香椿牛肉酱,其特征在于,所述的乳酸菌,由以下重量份的原料组成:嗜酸乳杆菌10~12、德氏乳杆菌7~9、保加利亚乳杆菌5~7。
5.一种根据权利要求1所述香椿牛肉酱的制备方法,其特征在于,包括以下步骤:
(1)将牛肉洗净,切丁,得牛肉丁;
(2)香椿洗净,热水漂烫,沥水,切碎,得香椿末;
(3)鸡蛋洗净,去壳,搅打均匀,热油翻炒,切碎,冷冻干燥,得鸡蛋末;
(4)杏鲍菇洗净,热水漂烫,切丁,得杏鲍菇丁;
(5)花生和芝麻洗净,炒至生香,捣碎,得花生芝麻碎;
(6)将牛肉丁和杏鲍菇丁混合均匀,置于121~126℃蒸熟,冷却至40~45℃,加入白砂糖,搅拌均匀,接入乳酸菌,于34~36℃恒温发酵24~30小时,得发酵料;
(7)将香辛料和食盐加入发酵料,混合均匀,于2~4℃静置腌制11~13小时,再于烤箱中烘烤4~6分钟,得烘烤料;
(8)将香椿末、鸡蛋末和花生芝麻碎加入烘烤料,翻拌均匀,于2~4℃静置20~24小时,加入植物油,翻拌均匀,密封静置30~40天,得香椿牛肉酱;
(9)真空包装,辐射杀菌,检验,得成品。
6.根据权利要求5所述香椿牛肉酱的制备方法,其特征在于,所述步骤(7)的烘烤,温度为上火120~140℃,下火90~100℃。
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