CN107692156A - 一种麻辣猪肉味辣条调料的制备方法 - Google Patents
一种麻辣猪肉味辣条调料的制备方法 Download PDFInfo
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Abstract
本发明公开了一种麻辣猪肉味辣条调料的制备方法，将丁香叶浸提获取丁香叶水提物，之后将猪肉进行处理后浸泡清洗高温煮熟后制成猪肉泥，之后将藤椒、花椒、紫菜粉碎煎煮过滤后将煎煮液加入猪肉泥中，高温烹制，同时加入丁香叶提取物混匀，浓缩成酱与葡萄糖等调味辅材混合后在美拉德反应装置中进行反应，经喷雾干燥后，既得麻辣猪肉味辣条调料。本发明制备的麻辣猪肉味辣条调料口味独特具备猪肉的风味与麻辣的口感，营养健康。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种麻辣猪肉味辣条调料的制备方法。
背景技术
丁香叶又称作“毛野丁香叶”;也有地区称作：野丁香;苦丁香;石楠叶;春，夏季采收，晒干。具有广谱抗菌和抗病毒的作用，是一味极具开发潜力的中药。丁香叶可以防腐，抗菌和止痛，丁香叶添加到食品中，很适合用来预防疾病和发炎，丁香叶本身是一种香料，因此在烹饪时经常被添加到菜里，因此，丁香叶还主要用于肉类、糕点、腌制食品、炒货、蜜饯、饮料的制作。在食用方面，丁香叶因香气馥郁，味辛辣。
猪肉又名豚肉，是主要家畜之一、猪科动物家猪的肉。其性味甘咸平，含有丰富的蛋白质及脂肪、碳水化合物、钙、铁、磷等成分。 猪肉是日常生活的主要副食品，具有补虚强身，滋阴润燥、丰肌泽肤的作用。凡病后体弱、产后血虚、面黄赢瘦者，皆可用之作营养滋补之品。猪肉是人们餐桌上重要的动物性食品之一。因为猪肉纤维较为细软，结缔组织较少，肌肉组织中含有较多的肌间脂肪，因此，经过烹调加工后肉味特别鲜美。
发明内容
本发明提供一种麻辣猪肉味辣条调料的制备方法，本发明制备的麻辣猪肉味辣条调料口味独特具备猪肉的风味与麻辣的口感，营养健康。
本发明是通过以下技术方案实现的：
一种麻辣猪肉味辣条调料的制备方法，其特征在于，包括以下步骤：
（1）丁香叶提取物
将5-15重量份丁香叶粉碎干燥后加入6-10重量倍的水，室温浸提40-60分钟，过滤后，滤渣超声波提取30-40分钟后，过滤，合并滤液，得丁香叶水提物，待用；
（2）猪肉泥的制备
将5-15重量份猪肉修去脂肪、筋腱、碎骨，清水浸泡5-12个小时后，采用流动水清洗后，沥干后切成肉块，加水浸没80-100℃高温预煮60-80分钟后，捞出肉块冷却，绞制或斩拌成猪肉泥，待用；
（3）猪肉酱的制备
将2-3重量份藤椒、2-3重量份花椒、2-5重量份紫菜粉碎并混合，加入50-80重量份水中浸没持续煎煮1-2小时，过滤后将煎煮液加入步骤（2）所得的猪肉泥中，升高温度为95-105℃，然后加入步骤（1）所得丁香叶提取物混匀，开启搅拌器，150-180r/min搅拌15-25分钟，浓缩成酱后，待用；
（4）调料的制备
将2-3重量份葡萄糖、0.1-0.5重量份半胱氨酸、1-2重量份白砂糖、2-3重量份食盐与10-25重量份混合辣椒粉步骤（3）所得物混合均匀后，置于美拉德反应装置中进行反应，之后再加热至75-85℃保温，反应2-3小时后再冷却至20-25℃，经喷雾干燥后，既得麻辣猪肉味辣条调料。
所述的超声波浸提条件为超声波频率50-100KHz，采用低速搅拌，每次搅拌的时间为5-10分钟，搅拌间隔为5-10分钟。
所述的混合辣椒粉为将5-8重量份干辣椒洗涤后晒干后人工去柄，与5-8重量份果糖粉进行粉碎5-10分钟后，加入0.05-0.1重量份苯甲酸钠、2-3重量份胡椒、2-3重量份孜然粉，混合均匀。
本发明的优点是：
本发明将丁香叶浸提获取丁香叶水提物，之后将猪肉进行处理后浸泡清洗高温煮熟后制成猪肉泥，之后将藤椒、花椒、紫菜粉碎煎煮过滤后将煎煮液加入猪肉泥中，高温烹制，同时加入丁香叶提取物混匀，浓缩成酱与葡萄糖等调味辅材混合后在美拉德反应装置中进行反应，经喷雾干燥后，既得麻辣猪肉味辣条调料。丁香叶采用常温提取与超声波浸提，最大程度地保留了丁香叶的有效物质且具有较好的稳定性。用丁香叶水提物进行烹制猪肉泥，丁香叶水提物中富含丁香油酚，胡椒酚等成分，可作为天然抑菌剂对沙门氏菌有很好的抑制作用。将煮熟的肉制成肉泥，就保证了肉的全部营养成分和不会产生血水。藤椒、花椒、紫菜、丁香叶提取物的配合使用，能够使本发明具备高营养性的同时还可以增强人体的免疫力，改善人的身体健康。本发明制备的麻辣猪肉味辣条调料口味独特具备猪肉的风味与麻辣的口感，营养健康。
具体实施方式
一种麻辣猪肉味辣条调料的制备方法，其特征在于，包括以下步骤：
（1）丁香叶提取物
将10重量份丁香叶粉碎干燥后加入8重量倍的水，室温浸提50分钟，过滤后，滤渣超声波提取35分钟后，过滤，合并滤液，得丁香叶水提物，待用；
（2）猪肉泥的制备
将10重量份猪肉修去脂肪、筋腱、碎骨，清水浸泡7个小时后，采用流动水清洗后，沥干后切成肉块，加水浸没90℃高温预煮70分钟后，捞出肉块冷却，绞制或斩拌成猪肉泥，待用；
（3）猪肉酱的制备
将2.5重量份藤椒、2.5重量份花椒、3.5重量份紫菜粉碎并混合，加入70重量份水中浸没持续煎煮1.5小时，过滤后将煎煮液加入步骤（2）所得的猪肉泥中，升高温度为100℃，然后加入步骤（1）所得丁香叶提取物混匀，开启搅拌器，170r/min搅拌20分钟，浓缩成酱后，待用；
（4）调料的制备
将2.5重量份葡萄糖、0.3重量份半胱氨酸、1.5重量份白砂糖、2.5重量份食盐与15重量份混合辣椒粉步骤（3）所得物混合均匀后，置于美拉德反应装置中进行反应，之后再加热至80℃保温，反应2.5小时后再冷却至23℃，经喷雾干燥后，既得麻辣猪肉味辣条调料。
所述的超声波浸提条件为超声波频率80KHz，采用低速搅拌，每次搅拌的时间为8分钟，搅拌间隔为8分钟。
所述的混合辣椒粉为将7重量份干辣椒洗涤后晒干后人工去柄，与7重量份果糖粉进行粉碎8分钟后，加入0.08重量份苯甲酸钠、2.5重量份胡椒、2.5重量份孜然粉，混合均匀。
Claims (3)
1.一种麻辣猪肉味辣条调料的制备方法，其特征在于，包括以下步骤：
(1)丁香叶提取物
将5-15重量份丁香叶粉碎干燥后加入6-10重量倍的水，室温浸提40-60分钟，过滤后，滤渣超声波提取30-40分钟后，过滤，合并滤液，得丁香叶水提物，待用；
(2)猪肉泥的制备
将5-15重量份猪肉修去脂肪、筋腱、碎骨，清水浸泡5-12个小时后，采用流动水清洗后，沥干后切成肉块，加水浸没80-100℃高温预煮60-80分钟后，捞出肉块冷却，绞制或斩拌成猪肉泥，待用；
（3）猪肉酱的制备
将2-3重量份藤椒、2-3重量份花椒、2-5重量份紫菜粉碎并混合，加入50-80重量份水中浸没持续煎煮1-2小时，过滤后将煎煮液加入步骤（2）所得的猪肉泥中，升高温度为95-105℃，然后加入步骤（1）所得丁香叶提取物混匀，开启搅拌器，150-180r/min搅拌15-25分钟，浓缩成酱后，待用；
（4）调料的制备
将2-3重量份葡萄糖、0.1-0.5重量份半胱氨酸、1-2重量份白砂糖、2-3重量份食盐与10-25重量份混合辣椒粉步骤（3）所得物混合均匀后，置于美拉德反应装置中进行反应，之后再加热至75-85℃保温，反应2-3小时后再冷却至20-25℃，经喷雾干燥后，既得麻辣猪肉味辣条调料。
2.根据权利要求1所述的一种麻辣猪肉味辣条调料的制备方法，其特征在于，所述的超声波浸提条件为超声波频率50-100KHz，采用低速搅拌，每次搅拌的时间为5-10分钟，搅拌间隔为5-10分钟。
3.根据权利要求1所述的一种麻辣猪肉味辣条调料的制备方法，其特征在于，所述的混合辣椒粉为将5-8重量份干辣椒洗涤后晒干后人工去柄，与5-8重量份果糖粉进行粉碎5-10分钟后，加入0.05-0.1重量份苯甲酸钠、2-3重量份胡椒、2-3重量份孜然粉，混合均匀。
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