CN107996947A - 一种黄秋葵猪肉脯及其制备方法 - Google Patents
一种黄秋葵猪肉脯及其制备方法 Download PDFInfo
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- CN107996947A CN107996947A CN201711359119.8A CN201711359119A CN107996947A CN 107996947 A CN107996947 A CN 107996947A CN 201711359119 A CN201711359119 A CN 201711359119A CN 107996947 A CN107996947 A CN 107996947A
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- parts
- pork
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- meat
- jerky
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Classifications
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- 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种黄秋葵猪肉脯及其制备方法,其中黄秋葵猪肉脯包括猪肉80‑120份、木糖5‑10份、蔗糖3‑6份、黄秋葵提取物0.01‑10份、蜂胶提取物2‑5份、辅酶Q10 3‑6份、木瓜蛋白酶0.01‑0.03份、生抽4‑5份、烟酰胺1‑4份、食盐1‑3份、大豆分离蛋白0.5‑2份、料酒1‑2份等原料。本发明能够产生理想的色泽、风味和口感,可延缓肉脯的氧化,延长货架期至3‑6d,增加肉的色泽和风味,更加安全可靠,得到营养丰富、色泽鲜艳、风味独特和具有抗氧化功能的肉脯。
Description
技术领域
本发明涉及一种具有抗氧化作用的黄秋葵猪肉脯及其制备方法,属于休闲食品加工技术领域。
背景技术
猪肉脯是中国传统的风味肉制品,具有形态美观、味道鲜实、口感细腻、营养丰富、芳香浓郁和余味无穷的特点,无论是外出旅游还是家庭宴会,随时随地都可以食用,所以肉脯类食品是食用面很广的一种。传统的猪肉脯对原料要求高,且品种风味单一,但随着经济的发展和人们饮食、消费观念的转变,人们在要求肉制品色、香、味、形的同时,也提出了对健康、安全、营养的需求。然而为了追求更长的保质期、更诱人的色泽,市售猪肉脯一般添加了很多添加剂,如抗氧化剂、保水剂、色素稳定剂、防腐剂等。
亚硝酸盐作为目前肉制品中普通使用的发色剂之一,在赋予肉制品理想粉红色的同时对肉毒梭状芽孢杆菌有较强的抑制作用。但由于亚硝酸盐能与多种氨基化合物反应生成强致癌物亚硝胺,使亚硝酸盐的安全问题一直饱受争议。
蔬菜富含硝酸盐,是人们摄取硝酸盐的主要来源,并且在腌制过程中转化为亚硝酸钠,因此若能开发出蔬菜提取物作为发色剂代替亚硝酸盐对于肉制品加工具有重大意义。
发明内容
针对上述现有技术存在的问题,本发明的目的是提供一种黄秋葵猪肉脯及其制备方法,其可有效延缓肉脯在加工贮藏过程中的脂肪氧化酸败、降低肉脯褪色速度,提高肉脯的风味及营养价值。
为实现上述目的,本发明采用的技术方案之一是:一种黄秋葵猪肉脯,其特征在于,包括如下重量份的原料:猪肉80-120份、木糖5-10份、蔗糖3-6份、黄秋葵提取物0.01-10份、蜂胶提取物2-5份、辅酶Q10 3-6份、木瓜蛋白酶0.01-0.03份、生抽4-5份、烟酰胺1-4份、食盐1-3份、大豆分离蛋白0.5-2份、料酒1-2份。
优选地,本发明的黄秋葵猪肉脯,还包括碳酸钠1-3份。
优选地,本发明的黄秋葵猪肉脯,还包括鸡蛋液3-6份、味精0.2-0.5份、香辛料0.01-0.05份。
优选地,本发明的黄秋葵猪肉脯,其特征在于,包括如下重量份的原料:猪肉100-110份、木糖5-8份、蔗糖4-5份、黄秋葵提取物5-10份、蜂胶提取物4份、辅酶Q10 4份、木瓜蛋白酶0.03份、鸡蛋液4份、生抽4-5份、烟酰胺3份、碳酸钠2份、食盐2份、大豆分离蛋白1.5份、料酒1-1.5份、味精0.5份、香辛料0.05份。
优选地,上述猪肉由猪瘦肉、猪肥肉按照8-9:1-2的重量比混合而成。
本发明的技术方案之二是:黄秋葵猪肉脯的制备方法,其特征在于,包括如下步骤:
(1)按照原料配比准备原料;
(2)原料肉预处理:将购买而来的新鲜猪肉去除筋膜,并切成薄片,然后用流动水进行清洗,除去血迹,然后放入斩拌机内斩成肉糜,用容器盛装;
(3)配料:将原料中除猪肉外的各种辅料混合均匀,得配料;
(4)腌制:将步骤(2)制备的肉糜与步骤(3)获得的配料混匀,然后在2-6℃下腌制6-10h;
(5)摊筛:将步骤(4)腌制好的猪肉放在油膜纸上摊平,厚度为1-3cm,在0-5℃下摊15-25min;
(6)烘干:将经过步骤(5)处理的猪肉片放入温度为50-80℃下烘至肉片水分含量低于25%,得肉脯初品;
(7)烘烤:将烘干的肉脯初品放置在150-200℃下烘烤3-5min,得到肉脯半成品;
(8)切片、包装:将步骤(7)的半成品切成所需规格大小的片状,然后真空包装、杀菌,即得成品。
黄秋葵别名秋葵夹、羊角豆,是锦葵科一年生的草本植物,含有丰富的VA、VB、VC以及铁、钾、磷、锌、钙等微量元素,具有抗氧化作用,β-胡萝卜素和叶黄素含量较大,可以提供营养元素,也是天然色素的重要有效资源。黄秋葵提取物(30:1)富含有VA、β-胡萝卜素,以及维生素C、E等,尤其是维生素A与β-胡萝卜素含量在目前发现的植物中比例提取位列第一。黄秋葵提取物还含有硒、钙、铁、磷、钾等多种微量元素。烟酰胺具有促进发色的作用,在肉制品的腌制过程中添加合适的烟酰胺,可以防止肌红蛋白在从亚硝酸到生成亚硝基期间的氧化变色。蜂胶提取物富含黄酮类、萜烯类和酚酸类等化合物,具有强抗氧化性,辅酶Q10是一种脂溶性抗氧化剂,是体内组成呼吸链的必需成分,是电子传递链中的递氢体,为线粒体合成能量物质 ATP 的必要成分,主要来源于食物补充和自身合成,具有增强抗氧化性等功效。
与现有技术相比,本发明具备的有益效果:本发明将黄秋葵提取物作为发色剂添加以代替硝酸盐和亚硝酸盐,同时添加碳酸钠、木糖和烟酰胺作用于猪肉脯中,能够产生理想的色泽、风味和口感,当与单独加助色剂碳酸钠、木糖和烟酰胺的肉脯比较时,可延缓肉脯的氧化,延长货架期至3-6d,增加肉的色泽和风味,并且亚硝酸盐残留量与不添加亚硝酸盐对照组相当,更加安全可靠;同时添加黄秋葵提取物、蜂胶提取物、辅酶Q10、碳酸钠、木糖和烟酰胺,得到营养丰富、色泽鲜艳、风味独特和具有抗氧化功能的肉脯。
具体实施方式
现结合具体实施例,来对本发明作进一步的详细描述。显然,不能因此将本发明限制在所述的实施例范围之中。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动的前提下所获得的所有其他实施例,均应属于本发明的保护范围。下述实施例中未注明具体条件的方法,按照常规方法和条件,或按照商品说明书选择,如本发明的香辛料就是常规的姜、八角、香桂、茴香、桂枝、草果、砂仁、丁香等,所用量根据大众口感而定。
实施例一
本发明的黄秋葵猪肉脯,包括如下重量份的原料:猪瘦肉80份、猪肥肉20份、木糖8份、蔗糖3份、黄秋葵提取物2份、蜂胶提取物4份、辅酶Q10 4份、木瓜蛋白酶0.03份、鸡蛋液4份、生抽4份、烟酰胺3份、碳酸钠2份、食盐2份、大豆分离蛋白1.5份、料酒1.5份、味精0.5份、香辛料0.05份。
黄秋葵猪肉脯的制备方法,包括如下步骤:
(2)按照原料配比准备原料;
(2)原料肉预处理:将购买而来的新鲜猪肉去除筋膜,并切成薄片,然后用流动水进行清洗,除去血迹,然后放入斩拌机内斩成肉糜,用容器盛装;
(3)配料:将原料中除猪肉外的各种辅料混合均匀,得配料;
(4)腌制:将步骤(2)制备的肉糜与步骤(3)获得的配料混匀,然后在4℃下腌制8h;
(5)摊筛:将步骤(4)腌制好的猪肉放在油膜纸上摊平,厚度为1.5-2cm,在3℃下摊20min;
(6)烘干:将经过步骤(5)处理的猪肉片放入温度为60-70℃下烘至肉片水分含量低于25%,得肉脯初品;
(7)烘烤:将烘干的肉脯初品放置在160-180℃下烘烤3-5min,得到肉脯半成品;
(8)切片、包装:将步骤(7)的半成品切成所需规格大小的片状,然后真空包装、杀菌,即得成品。
实施例二
本实施例的黄秋葵猪肉脯,包括如下重量份的原料:猪瘦肉90份、猪肥肉20份、木糖8份、蔗糖4份、黄秋葵提取物10份、蜂胶提取物5份、辅酶Q10 6份、木瓜蛋白酶0.03份、鸡蛋液6份、生抽5份、烟酰胺4份、碳酸钠3份、食盐3份、大豆分离蛋白2份、料酒2份、味精0.5份、香辛料0.05份。
制备方法,包括如下步骤:
(1)按照原料配比准备原料;
(2)原料肉预处理:将购买而来的新鲜猪肉去除筋膜,并切成薄片,然后用流动水进行清洗,除去血迹,然后放入斩拌机内斩成肉糜,用容器盛装;
(3)配料:将原料中除猪肉外的各种辅料混合均匀,得配料;
(4)腌制:将步骤(2)制备的肉糜与步骤(3)获得的配料混匀,然后在6℃下腌制6h;
(5)摊筛:将步骤(4)腌制好的猪肉放在油膜纸上摊平,厚度为3cm,在5℃下摊15min;
(6)烘干:将经过步骤(5)处理的猪肉片放入温度为80℃下烘至肉片水分含量低于25%,得肉脯初品;
(7)烘烤:将烘干的肉脯初品放置在200℃下烘烤3-5min,得到肉脯半成品;
(8)切片、包装:将步骤(7)的半成品切成所需规格大小的片状,然后真空包装、杀菌,即得成品。
实施例三
本实施例的种黄秋葵猪肉脯,包括如下重量份的原料:猪瘦肉80份、猪肥肉10份、木糖5份、蔗糖3份、黄秋葵提取物0.01份、蜂胶提取物2份、辅酶Q10 3份、木瓜蛋白酶0.01份、鸡蛋液3份、生抽4份、烟酰胺1份、碳酸钠1份、食盐1份、大豆分离蛋白0.5份、料酒1份、味精0.2份、香辛料0.01份。
制备方法,包括如下步骤:
(1)按照原料配比准备原料;
(2)原料肉预处理:将购买而来的新鲜猪肉去除筋膜,并切成薄片,然后用流动水进行清洗,除去血迹,然后放入斩拌机内斩成肉糜,用容器盛装;
(3)配料:将原料中除猪肉外的各种辅料混合均匀,得配料;
(4)腌制:将步骤(2)制备的肉糜与步骤(3)获得的配料混匀,然后在2℃下腌制10h;
(5)摊筛:将步骤(4)腌制好的猪肉放在油膜纸上摊平,厚度为1cm,在0-5℃下摊25min;
(6)烘干:将经过步骤(5)处理的猪肉片放入温度为50℃下烘至肉片水分含量低于25%,得肉脯初品;
(7)烘烤:将烘干的肉脯初品放置在150℃下烘烤3-5min,得到肉脯半成品;
(8)切片、包装:将步骤(7)的半成品切成所需规格大小的片状,然后真空包装、杀菌,即得成品。
试验例
进行三组对比试验:第一组为除不添加黄秋葵外、本发明其余原料均添加且工艺方法均与本发明实施例一一致;第二组为除不添加烟酰胺外、本发明其余原料均添加且用量比、工艺方法均同本发明的实施例一;第三组为本发明的实施例一;将上述三组制作而成的猪肉脯放置在同一外界环境下进行同等条件的储存,随着储存时间的变化,测定其色泽、CIEL*值、TBA值,具体结果如下表一所示:
从上述表格可看出,在猪肉脯贮存期间,由于外界环境如光线、氧等的影响,肉脯的颜色会发生不同程度的改变。CIE L*值随着猪肉脯贮藏时间的延长大致呈下降趋势,由于CIEL*越小,猪肉脯越暗,表明猪肉脯在贮藏过程中会逐渐褪色;从贮藏初期到贮藏后期,不同组间下降程度差别比较明显,第一组CIE L*下降了24.9%,第二组CIE L*下降了22.9%,第三组CIE L*下降了20.6%,其下降幅度为:第一组(对照组)>第二组>第三组,表明在猪肉脯中添加黄秋葵提取物下降的幅度小于对照组,由此可以说明添加黄秋葵提取物在一定程度上可以抑制猪肉脯的褪色。从表中各组的色泽看,随着贮藏时间的延长,各组色泽都会下降,其下降幅度为:第一组(对照组)>第二组>第三组。从脂肪氧化指标TBA值的变化看,所有样品的TBA含量都随保存时间的延长而有所提高,但是添加黄秋葵提取物、烟酰胺组明显低于其他二组,其氧化程度为:第一组(对照组)>第二组>第三组。这说明黄秋葵提取物的添加可以抑制肉脯的脂肪氧化,从而提高肉脯在储存过程中的氧化稳定性。
Claims (6)
1.一种黄秋葵猪肉脯,其特征在于,包括如下重量份的原料:猪肉80-120份、木糖5-10份、蔗糖3-6份、黄秋葵提取物0.01-10份、蜂胶提取物2-5份、辅酶Q10 3-6份、木瓜蛋白酶0.01-0.03份、生抽4-5份、烟酰胺1-4份、食盐1-3份、大豆分离蛋白0.5-2份、料酒1-2份。
2.根据权利要求1所述的黄秋葵猪肉脯,其特征在于,还包括碳酸钠1-3份。
3.根据权利要求2所述的黄秋葵猪肉脯,其特征在于,还包括鸡蛋液3-6份、味精0.2-0.5份、香辛料0.01-0.05份。
4.根据权利要求3所述的黄秋葵猪肉脯,其特征在于,包括如下重量份的原料:猪肉100-110份、木糖5-8份、蔗糖4-5份、黄秋葵提取物5-10份、蜂胶提取物4份、辅酶Q10 4份、木瓜蛋白酶0.03份、鸡蛋液4份、生抽4-5份、烟酰胺3份、碳酸钠2份、食盐2份、大豆分离蛋白1.5份、料酒1-1.5份、味精0.5份、香辛料0.05份。
5.根据权利要求1所述的黄秋葵猪肉脯,其特征在于,上述猪肉由猪瘦肉、猪肥肉按照8-9:1-2的重量比混合而成。
6.根据上述任意一条权利要求所述的黄秋葵猪肉脯的制备方法,其特征在于,包括如下步骤:
按照原料配比准备原料;
(2)原料肉预处理:将购买而来的新鲜猪肉去除筋膜,并切成薄片,然后用流动水进行清洗,除去血迹,然后放入斩拌机内斩成肉糜,用容器盛装;
(3)配料:将原料中除猪肉外的各种辅料混合均匀,得配料;
(4)腌制:将步骤(2)制备的肉糜与步骤(3)获得的配料混匀,然后在2-6℃下腌制6-10h;
(5)摊筛:将步骤(4)腌制好的猪肉放在油膜纸上摊平,厚度为1-3cm,在0-5℃下摊15-25min;
(6)烘干:将经过步骤(5)处理的猪肉片放入温度为50-80℃下烘至肉片水分含量低于25%,得肉脯初品;
(7)烘烤:将烘干的肉脯初品放置在150-200℃下烘烤3-5min,得到肉脯半成品;
(8)切片、包装:将步骤(7)的半成品切成所需规格大小的片状,然后真空包装、杀菌,即得成品。
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