CN107751829A - 一种可贮藏微波猪肉产品的制备方法 - Google Patents
一种可贮藏微波猪肉产品的制备方法 Download PDFInfo
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Abstract
本发明公开了一种可贮藏微波猪肉产品的制备方法，将猪肉处理后进行滚揉后制成猪肉泥，采用苹果汁和柠檬汁腌制，将土豆丁、胡萝卜丁和蘑菇丁浸泡海盐水压成泥后加入淀粉，隔水蒸熟，将洋葱、辣椒等香辛料进行水提两次，将鸡蛋液、盐与腌制猪肉泥混合加入配菜混合泥，及香辛料提取液，混合成糊，然后进行微波加热与烟熏后既得。本发明制备的猪肉产品综合多种蔬菜与猪肉材料，具有消食、健脾和胃作用，可长效贮藏。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种可贮藏微波猪肉产品的制备方法。
背景技术
香辛料是一类使食品具有香、辛、麻、辣、甜等各种典型风味的食用植物香料。目前我国使用的有80余种。香辛料除含有基本的营养素蛋白质、碳水化合物、膳食纤维和矿物质之外，主要含有精油、酚类物质、辛辣成分和色素等。它能使食品具有特定的色、香、味，还有防腐抑菌、阻止氧化等特殊功效。
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。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
本发明提供一种可贮藏微波猪肉产品的制备方法，本发明制备的猪肉产品综合多种蔬菜与猪肉材料，具有消食、健脾和胃作用，可长效贮藏。
本发明是通过以下技术方案实现的：
一种可贮藏微波猪肉产品的制备方法，其特征在于，包括以下步骤：
（1）猪肉的腌制
将25-35重量份猪肉修去表面浮脂和结缔组织后、碎骨，生姜水浸泡5-12个小时后，沥干后，加入5-10重量份淀粉进行滚揉，绞制或斩拌成猪肉泥，将5-8重量份苹果汁和5-8重量份柠檬汁粉碎进行搅拌腌制，待用；
（2）配菜混合泥的处理
将10-20重量份土豆丁、2-5重量份胡萝卜丁和2-5重量份蘑菇丁加入含有2-3重量份海盐的水中浸泡10-20分钟后，取出压成泥后加入2-5重量份玉米淀粉，搅拌拌匀，放入竹笼中隔水进行蒸熟后，自然冷却后，待用；
（3）香辛料的提取
将2-5重量份洋葱、2-5重量份辣椒切碎烘干后再粉碎，1-2重量份藿香、1-2重量份花椒、1-2重量份罗勒直接粉碎，过40目筛，混合后2-5倍蒸馏水置于80-90℃水浴锅中提取3-4小时，抽滤，重复提取一次，合并滤液，再用旋转蒸发仪进行真空浓缩，即得提取物，待用；
（4）微波烟熏及后处理
将5-10重量份鸡蛋液、2-3重量份盐与步骤（1）所得的腌制猪肉泥放入打浆机中，完全搅匀后，与步骤（2）所得物混合搅拌均匀，加入步骤（3）所得物进行搅拌成糊，灭菌后，加入到模具中然后表面刷上一层食用油后，进行微波加热后，在烟熏炉中进行干燥、烟熏后快速冷却后，进行真空包装，在-40--60℃以及20-50MPa压力条件下冷冻加压0.5-2小时后，低温保存既得可贮藏微波猪肉产品。
所述的滚揉为低温真空滚揉至猪肉发黏，静置15-30分钟。
所述的微波加热，微波功率为360-440W，微波加热2-12分钟。
所述的烟熏炉中干燥温度为50-70℃，烟熏温度为55-65℃，控制时间为30-60分钟。
所述的灭菌为巴氏灭菌、微波灭菌、高温瞬时灭菌、紫外线灭菌。
所述的快速冷却为在-30--50℃置于真空冷冻干燥机快速冷却。
本发明的优点是：
本发明将猪肉处理后进行滚揉后制成猪肉泥，采用苹果汁和柠檬汁腌制，将土豆丁、胡萝卜丁和蘑菇丁浸泡海盐水压成泥后加入淀粉，隔水蒸熟，将洋葱、辣椒等香辛料进行水提两次，将鸡蛋液、盐与腌制猪肉泥混合加入配菜混合泥，及香辛料提取液，混合成糊，然后进行微波加热与烟熏后既得。生姜水祛除猪肉腥臭味，加入淀粉进行滚揉与制成肉泥，淀粉可减少猪肉的营养成分损失，苹果汁和柠檬汁腌制猪肉泥，使得猪肉泥充分入味，同时使得产品的保质期延长，浸泡海盐水可延长蔬菜类的保质期，增加风味，土豆自身的淀粉与加入淀粉可使得配菜混合泥的粘性增加，同时使得在熟化过程时，肉制品的形状的完整，香辛料提取液与烟熏可赋予食品独特香味，香辛料为绿色保鲜剂，延长肉制品的贮藏，微波加热较强，猪肉制品水分散失快，肉肌纤维收缩，颜色与光泽、香气均较好，冷冻加压处理后，可减少猪肉的霉变与酸败。本发明制备的猪肉产品综合多种蔬菜与猪肉材料，具有消食、健脾和胃作用，可长效贮藏。
具体实施方式
一种可贮藏微波猪肉产品的制备方法，其特征在于，包括以下步骤：
（1）猪肉的腌制
将30重量份猪肉修去表面浮脂和结缔组织后、碎骨，生姜水浸泡8个小时后，沥干后，加入8重量份淀粉进行滚揉，绞制或斩拌成猪肉泥，将8重量份苹果汁和6重量份柠檬汁粉碎进行搅拌腌制，待用；
（2）配菜混合泥的处理
将15重量份土豆丁、3重量份胡萝卜丁和3重量份蘑菇丁加入含有2重量份海盐的水中浸泡15分钟后，取出压成泥后加入3重量份玉米淀粉，搅拌拌匀，放入竹笼中隔水进行蒸熟后，自然冷却后，待用；
（3）香辛料的提取
将3重量份洋葱、3重量份辣椒切碎烘干后再粉碎，2重量份藿香、1重量份花椒、1重量份罗勒直接粉碎，过40目筛，混合后3倍蒸馏水置于85℃水浴锅中提取3小时，抽滤，重复提取一次，合并滤液，再用旋转蒸发仪进行真空浓缩，即得提取物，待用；
（4）微波烟熏及后处理
将8重量份鸡蛋液、2重量份盐与步骤（1）所得的腌制猪肉泥放入打浆机中，完全搅匀后，与步骤（2）所得物混合搅拌均匀，加入步骤（3）所得物进行搅拌成糊，灭菌后，加入到模具中然后表面刷上一层食用油后，进行微波加热后，在烟熏炉中进行干燥、烟熏后快速冷却后，进行真空包装，在-40--60℃以及20-50MPa压力条件下冷冻加压1小时后，低温保存既得可贮藏微波猪肉产品。
所述的滚揉为低温真空滚揉至猪肉发黏，静置20分钟。
所述的微波加热，微波功率为400W，微波加热12分钟。
所述的烟熏炉中干燥温度为55℃，烟熏温度为60℃，控制时间为40分钟。
所述的灭菌为巴氏灭菌、微波灭菌、高温瞬时灭菌、紫外线灭菌。
所述的快速冷却为在-40℃置于真空冷冻干燥机快速冷却。
Claims (6)
1.一种可贮藏微波猪肉产品的制备方法，其特征在于，包括以下步骤：
（1）猪肉的腌制
将25-35重量份猪肉修去表面浮脂和结缔组织后、碎骨，生姜水浸泡5-12个小时后，沥干后，加入5-10重量份淀粉进行滚揉，绞制或斩拌成猪肉泥，将5-8重量份苹果汁和5-8重量份柠檬汁粉碎进行搅拌腌制，待用；
（2）配菜混合泥的处理
将10-20重量份土豆丁、2-5重量份胡萝卜丁和2-5重量份蘑菇丁加入含有2-3重量份海盐的水中浸泡10-20分钟后，取出压成泥后加入2-5重量份玉米淀粉，搅拌拌匀，放入竹笼中隔水进行蒸熟后，自然冷却后，待用；
（3）香辛料的提取
将2-5重量份洋葱、2-5重量份辣椒切碎烘干后再粉碎，1-2重量份藿香、1-2重量份花椒、1-2重量份罗勒直接粉碎，过40目筛，混合后2-5倍蒸馏水置于80-90℃水浴锅中提取3-4小时，抽滤，重复提取一次，合并滤液，再用旋转蒸发仪进行真空浓缩，即得提取物，待用；
（4）微波烟熏及后处理
将5-10重量份鸡蛋液、2-3重量份盐与步骤（1）所得的腌制猪肉泥放入打浆机中，完全搅匀后，与步骤（2）所得物混合搅拌均匀，加入步骤（3）所得物进行搅拌成糊，灭菌后，加入到模具中然后表面刷上一层食用油后，进行微波加热后，在烟熏炉中进行干燥、烟熏后快速冷却后，进行真空包装，在-40--60℃以及20-50MPa压力条件下冷冻加压0.5-2小时后，低温保存既得可贮藏微波猪肉产品。
2.根据权利要求1所述的一种可贮藏微波猪肉产品的制备方法，其特征在于，所述的滚揉为低温真空滚揉至猪肉发黏，静置15-30分钟。
3.根据权利要求1所述的一种可贮藏微波猪肉产品的制备方法，其特征在于，所述的微波加热，微波功率为360-440W，微波加热2-12分钟。
4.根据权利要求1所述的一种可贮藏微波猪肉产品的制备方法，其特征在于，所述的烟熏炉中干燥温度为50-70℃，烟熏温度为55-65℃，控制时间为30-60分钟。
5.根据权利要求1所述的一种可贮藏微波猪肉产品的制备方法，其特征在于，所述的灭菌为巴氏灭菌、微波灭菌、高温瞬时灭菌、紫外线灭菌。
6.根据权利要求1所述的一种可贮藏微波猪肉产品的制备方法，其特征在于，所述的快速冷却为在-30--50℃置于真空冷冻干燥机快速冷却。
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