CN107997016A - 一种挤压木糖醇牛肉干及其制备方法 - Google Patents
一种挤压木糖醇牛肉干及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明提供一种挤压木糖醇牛肉干及其制备方法,包括主料、辅料和亲水胶体,其重量份数依次为105~135份、15~21份和10~50份,所述主料包括牛瘦肉90~110份和木糖醇15~25份。以解决传统工艺由于技术限制,难以实现自动规模化生产,且肉干生产所需干燥时间长,肉干品质易不均匀、质地坚硬,咀嚼困难等问题。本发明属于牛肉加工领域。
Description
技术领域
本发明涉及一种牛肉干及其制备方法,属于食品领域。
背景技术
牛肉是蛋白质含量丰富,脂肪含量较少,高纤维品质肉制品之一。目前牛肉的食用方法多是鲜肉即烹,但因其烹饪后不易贮藏,食用前处理复杂,不易携带等因素受到食用限制。故肉干产品在市售产品中深受喜爱。但牛肉干无甜味会腥且不适合大众消费人群,故将牛肉制成方便食用和携带的产品的同时,也要考虑加入食品甜味剂改变丰富牛肉的风味。
传统的牛肉干,产品含糖量较高,而且容易引起人的肥胖和人体内血糖增高。目前市场上还没有能够将牛肉和木糖醇利用挤压技术结合做成休闲肉干,添加少量木糖醇作为食品甜味剂,不仅可以替代食糖,丰富牛肉干的风味,而且还不会引起人体内血糖增高,同时减少智齿和肥胖的发生。
国内市场上牛肉干长期以来加工一直沿用传统工艺,由于技术限制,难以实现自动规模化生产,且肉干生产所需干燥时间长,肉干品质易不均匀、质地坚硬,咀嚼困难。
发明内容
本发明的目的在于:提供一种挤压木糖醇牛肉干及其制备方法,以解决传统工艺由于技术限制,难以实现自动规模化生产,且肉干生产所需干燥时间长,肉干品质易不均匀、质地坚硬,咀嚼困难等问题。
为解决上述问题,拟采用这样一种挤压木糖醇牛肉干,包括主料、辅料和亲水胶体,其重量份数依次为105~135份、14.9~20.1份和10~50份,所述主料包括牛瘦肉90~110份和木糖醇15~25份。
进一步的,所述辅料由下列重量份数的原料制备而成:盐1.8~2.2份、味精1.1~1.3份、黑胡椒0.4~0.6份、葱姜蒜粉0.4~0.6份、花椒0.1~0.3份、八角0.4~0.6份、桂皮0.2~0.6份、茴香0.1~0.3份、料酒3.5~4.5份、大豆油2.8~3.2份、生抽0.8~1.2份、老抽0.8~1.2份、食用甘油2.5~3.5份;
进一步的,所述亲水胶体由下列重量份数的原料制备而成:大豆蛋白粉5~25份和马铃薯生粉5~25份。
进一步的,所述主料、辅料和亲水胶体的重量份数依次为120份、17.5份和22份。
进一步的,所述主料由下列重量份数的原料制备而成:牛瘦肉100份和木糖醇20份;辅料由下列重量份数的原料制备而成:盐2份、味精1.2份、黑胡椒0.5份、葱姜蒜粉0.5份、花椒0.2份、八角0.5份、桂皮0.4份、茴香0.2份、料酒4份、大豆油3份、生抽1份、老抽1份、甘油3份;亲水胶体由下列重量份数的原料制备而成:大豆蛋白粉12份和马铃薯生粉10份。
在选料时,选择以肌纤维为主体的精瘦肉为原料,在煮制前清洗瘦肉的碎油和血污,因为精瘦肉,脂肪含量极少,属于高蛋白、低脂肪且是牛肉;木糖醇要选择颗粒大并且品质均匀,入口味道纯正,有清凉感,并从大型正规超市购入。
本发明还提供一种挤压木糖醇牛肉干的制备方法,步骤包括:
(1)牛肉预煮:先将牛肉放入锅中焯水,然后切大块煮至断生,直至切开里面无血丝,表面肉变得松散,没有明显筋膜连接,冷却至常温,沿顺肌肉纤维方向切成肉片,厚约为2-5mm;
(2)复煮:锅中加入牛肉量重量50-70%的清水,待水煮温后将木糖醇和除甘油外配好的辅料放入锅中混匀,将辅料汤汁烧开后,再放入预煮好的牛肉切片煮制40~60min,一边加热一边滚动翻炒,直至将汁收干,牛肉片表面起绒毛为止;
(3)烘烤:将炒制好的牛肉片交错、有间隙的平铺在搪瓷长方托盘中,放入电热鼓风干燥箱中在65℃下烘烤80~100 min,直至表面开始发褐,无明显水分,干燥下测得水分含量在10-15%左右为止;
(4)拉丝:将烘干冷却后的牛肉切片分批次倒入拉丝机中拉丝,多次循环拉丝,直至打成纤维丝状,直至纤维丝状分明为止
(5)配料:将熟化拉丝后的碎肉丝、亲水胶体和食用甘油按配方混合均匀;
(6)调水:控制总物料湿基含水率为35~45%;
(7)挤压成型:将调质好的物料通过螺杆挤压机挤压成型,干燥、脱水、切片、抽真空灭菌包装即得成品。
进一步的,步骤(7)中,所述挤压机熔融段温度设置为130~180℃,所述螺杆转速设置为螺杆转速70~200r/min。
与现有技术相比,本发明的有益技术效果是:
(1)本发明选择以肌纤维为主体的牛后腿肉为原料,在煮制前清洗瘦肉的碎油和血污。木糖醇要选择颗粒大并且品质均匀,入口味道纯正,有清凉感,并从大型正规超市购入的。
(2)本发明在配方上采用牛肉与木糖醇结合,使两者相融相补,口味丰富。牛肉性味甘平,含有丰富的蛋白质,脂肪、维生素B族、烟酸、钙、磷、铁、胆甾醇等成分。具有强筋壮骨、补虚养血、化痰熄风的作用。且其含有的氨基酸组成比猪肉更接近人体需要,能提高机体抗病能力。木糖醇是一种具有营养价值的甜味物质,商品木糖醇是将玉米芯、甘蔗渣等农业作物进行深加工而制得的,是一种天然、健康的甜味剂,对于人们的身体来说,木糖醇也不是一种“舶来品”,它本就是人们身体正常糖类代谢的中间体。木糖醇作为人体糖类代谢的中间体,在体内缺少胰岛素影响糖代谢情况下,无须胰岛素促进,木糖醇也能透过细胞膜,被组织吸收利用,促进肝糖元合成,供细胞以营养和能量,且不会引起血糖值升高,消除糖尿病人服用后的三多症状(多食、多饮、多尿),是最适合糖尿病患者食用的营养性的食糖代替品。并且木糖醇甜度与蔗糖相当,溶于水时可吸收大量热量,是所有糖醇甜味剂中吸热值最大的一种,故以固体形式食用时,会在口中产生愉快的清凉感,而不致龋且有防龋齿的作用。与牛肉合理搭配,采用先进的生产工艺,在反复的调味和加工过程中,使两者相容相补,肉味甜香。
(3)在生产工艺上,本发明具有极大的改进,第一,本发明采用复合调味和先进的生产加工工艺,在制作肉干时用熬煮的调味汤汁浸泡炒制使牛肉干鲜香味美,使产品口味和营养要素都达到很高的水平,生产出的产品香甜可口;第二,采用新型拉丝机打碎牛肉片,在炒制牛肉烘干之后,将牛肉放入拉丝机中,打碎的牛肉丝,对纤维破坏小,纤维感强,牛肉打松散后不仅肉质嫩,且牛肉丝均匀有光泽;且机械化加工,提高了工作效率,降低了劳动强度;第三,在生产肉干过程中采用双螺杆挤压机,将熟肉松添加亲水胶体和甘油调节水分(甘油可保持肉干原有的水分,亲水胶体可使肉松重新组合)后运用挤压机挤压成品肉干,把双螺杆挤压技术引入传统肉干加工工艺,有效解决传统肉干工艺存在的燥脱水时间长、质地不均、口感坚硬等生产问题。生产出的牛肉干不仅营养丰富,卫生质量水平也有了很大的提高,能够全面达到食品卫生标准的相关要求,适合工业化生产。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将结合本发明实施例,对本发明的技术方案做进一步清楚、完整地描述。
实施例1
一种挤压木糖醇牛肉干及其制备方法
1、原料准备
主料:牛后腿瘦肉1kg和木糖醇200g;
辅料:盐20g、味精12g、黑胡椒5、葱姜蒜粉5g、花椒2g、八角5g、桂皮4g、茴香2g、料酒40g、大豆油30g、生抽10g、老抽10g、甘油30g;
亲水胶体:大豆蛋白粉100g,马铃薯生粉80g。
2、制备方法:
(1)牛肉预煮:先将牛肉放入锅中焯水,然后切大块煮至断生,直至切开里面无血丝,表面肉变得松散,没有明显筋膜连接,冷却至常温,沿顺肌肉纤维方向切成长×宽×厚为10cm×10 cm×0.3cm左右大小的肉片;
(2)复煮:锅中加入牛肉量重量70%的清水,待水煮温后将木糖醇和除甘油外配好的辅料放入锅中混匀,将辅料汤汁烧开后,再放入预煮好的牛肉切片煮制50min,一边加热一边滚动翻炒,直至将汁收干,牛肉片表面起绒毛为止;
(3)烘烤:将炒制好的牛肉片不重叠、有间隙的平铺在搪瓷长方托盘中,放入电热鼓风干燥箱中在65℃下烘烤90 min,并经常翻面,直至表面开始发褐,无明显水分,干燥下测得水分含量在12%;
(4)拉丝:将烘干冷却后的牛肉切片分批次倒入拉丝机中拉丝,多次循环拉丝,直至打成纤维丝状,直至纤维丝状分明为止。
(5)配料:将熟化拉丝后的碎肉丝、亲水胶体和食用甘油按配方混合均匀;
(6)调水:并控制总物料湿基含水率为41%;
(7)挤压成型:将调质好物料通过螺杆挤压机挤压成型,物料在挤压机熔融段温度设置为150℃,螺杆转速设置为螺杆转速160r/min;
(8)干燥脱水:挤出物经干燥后切片,灭菌包装即得成品,成品经感官检验、理化指标检验和微生物检验后,用外包装袋定量包装即可。
实施例2
一种挤压木糖醇牛肉干及其制备方法
1、原料准备
主料:牛后腿瘦肉0.9kg和木糖醇150g;
辅料:盐18g、味精11g、黑胡椒4g、葱姜蒜粉4g、花椒1g、八角4g、桂皮2g、茴香1g、料酒35g、大豆油28g、生抽8g、老抽8g、甘油25g;
亲水胶体:大豆蛋白粉50g,马铃薯生粉50g。
2、制备方法:
(1)牛肉预煮:先将牛肉放入锅中焯水,然后切大块煮至断生,直至切开里面无血丝,表面肉变得松散,没有明显筋膜连接,冷却至常温,沿顺肌肉纤维方向切成长×宽×厚为10cm×10 cm×0.2cm左右大小的肉片;
(2)复煮:锅中加入牛肉量重量50%的清水,待水煮温后将木糖醇和除甘油外配好的辅料放入锅中混匀,将辅料汤汁烧开后,再放入预煮好的牛肉切片煮制40min,一边加热一边滚动翻炒,直至将汁收干,牛肉片表面起绒毛为止;
(3)烘烤:将炒制好的牛肉片不重叠、有间隙的平铺在搪瓷长方托盘中,放入电热鼓风干燥箱中在65℃下烘烤80 min,并经常翻面,直至表面开始发褐,无明显水分,干燥下测得水分含量在10%;
(4)拉丝:将烘干冷却后的牛肉切片分批次倒入拉丝机中拉丝,多次循环拉丝,直至打成纤维丝状,直至纤维丝状分明为止。
(5)配料:将熟化拉丝后的碎肉丝、亲水胶体和食用甘油按配方混合均匀;
(6)调水:并控制总物料湿基含水率为35%;
(7)挤压成型:将调质好物料通过螺杆挤压机挤压成型,物料在挤压机熔融段温度设置为130℃,螺杆转速设置为螺杆转速70r/min;
(8)干燥脱水:挤出物经干燥后切片,灭菌包装即得成品,成品经感官检验、理化指标检验和微生物检验后,用外包装袋定量包装即可。
实施例3
一种挤压木糖醇牛肉干及其制备方法
1、原料准备
主料:牛后腿瘦肉1.1kg和木糖醇250g;
辅料:盐22g、味精13g、黑胡椒6、葱姜蒜粉6g、花椒3g、八角6g、桂皮6g、茴香3g、料酒45g、大豆油35g、生抽12g、老抽12g、甘油35g;
亲水胶体:大豆蛋白粉200g,马铃薯生粉150g。
2、制备方法:
(1)牛肉预煮:先将牛肉放入锅中焯水,然后切大块煮至断生,直至切开里面无血丝,表面肉变得松散,没有明显筋膜连接,冷却至常温,沿顺肌肉纤维方向切成长×宽×厚为10cm×10 cm×0.5cm左右大小的肉片;
(2)复煮:锅中加入牛肉量重量70%的清水,待水煮温后将木糖醇和除甘油外配好的辅料放入锅中混匀,将辅料汤汁烧开后,再放入预煮好的牛肉切片煮制60min,一边加热一边滚动翻炒,直至将汁收干,牛肉片表面起绒毛为止;
(3)烘烤:将炒制好的牛肉片不重叠、有间隙的平铺在搪瓷长方托盘中,放入电热鼓风干燥箱中在65℃下烘烤100min,并经常翻面,直至表面开始发褐,无明显水分,干燥下测得水分含量在15%;
(4)拉丝:将烘干冷却后的牛肉切片分批次倒入拉丝机中拉丝,多次循环拉丝,直至打成纤维丝状,直至纤维丝状分明为止。
(5)配料:将熟化拉丝后的碎肉丝、亲水胶体和食用甘油按配方混合均匀;
(6)调水:并控制总物料湿基含水率为45%;
(7)挤压成型:将调质好物料通过螺杆挤压机挤压成型,物料在挤压机熔融段温度设置为170℃,螺杆转速设置为螺杆转速188r/min;
(8)干燥脱水:挤出物经干燥后切片,灭菌包装即得成品,成品经感官检验、理化指标检验和微生物检验后,用外包装袋定量包装即可。
本技术领域技术人员可以理解,除非另外定义,这里使用的所有术语(包括技术术语和科学术语)具有与本发明所属领域中的普通技术人员的一般理解相同的意义。还应该理解的是,诸如通用字典中定义的那些术语应该被理解为具有与现有技术的上下文中的意义一致的意义,并且除非像这里一样定义,不会用理想化或过于正式的含义来解释。
最后所应说明的是:以上实施例仅用以说明而非限制本发明的技术方案,尽管参照上述实施例对本发明进行了详细说明,本领域的普通技术人员应该理解:依然可以对本发明进行修改或者等同替换,而不脱离本发明的精神和范围的任何修改或局部替换,其均应涵盖在本发明的权利要求范围当中。
Claims (7)
1.一种挤压木糖醇牛肉干,其特征在于:包括主料、辅料和亲水胶体,其重量份数依次为105~135份、14.9~20.1份和10~50份,所述主料包括牛瘦肉90~110份和木糖醇15~25份。
2.根据权利要求1所述一种挤压木糖醇牛肉干,其特征在于:所述辅料由下列重量份数的原料制备而成:盐1.8~2.2份、味精1.1~1.3份、黑胡椒0.4~0.6份、葱姜蒜粉0.4~0.6份、花椒0.1~0.3份、八角0.4~0.6份、桂皮0.2~0.6份、茴香0.1~0.3份、料酒3.5~4.5份、大豆油2.8~3.2份、生抽0.8~1.2份、老抽0.8~1.2份、食用甘油2.5~3.5份。
3.根据权利要求1所述一种挤压木糖醇牛肉干,其特征在于:所述亲水胶体由下列重量份数的原料制备而成:大豆蛋白粉5~25份和马铃薯生粉5~25份。
4.根据权利要求1所述一种挤压木糖醇牛肉干,其特征在于:所述主料、辅料和亲水胶体的重量份数依次为120份、17.5份和22份。
5.根据权利要求1所述一种挤压木糖醇牛肉干,其特征在于:所述主料由下列重量份数的原料制备而成:牛瘦肉100份和木糖醇20份;辅料由下列重量份数的原料制备而成:盐2份、味精1.2份、黑胡椒0.5份、葱姜蒜粉0.5份、花椒0.2份、八角0.5份、桂皮0.4份、茴香0.2份、料酒4份、大豆油3份、生抽1份、老抽1份、甘油3份;亲水胶体由下列重量份数的原料制备而成:大豆蛋白粉12份和马铃薯生粉10份。
6.权利要求1-5中任一权利要求所述牛肉干的制备方法,其特征在于,具体方法如下:
(1)牛肉预煮:先将牛肉放入锅中焯水,然后切大块煮至断生,直至切开里面无血丝,表面肉变得松散,没有明显筋膜连接,冷却至常温,沿顺肌肉纤维方向切成的肉片,厚2-5mm;
(2)复煮:锅中加入牛肉量重量50-70%的清水,待水煮温后将木糖醇和除甘油外配好的辅料放入锅中混匀,将辅料汤汁烧开后,再放入预煮好的牛肉切片煮制40~60min,一边加热一边滚动翻炒,直至将汁收干,牛肉片表面起绒毛为止;
(3)烘烤:将炒制好的牛肉片交错、有间隙的平铺在搪瓷长方托盘中,放入电热鼓风干燥箱中在65℃下烘烤80~100 min,直至表面开始发褐,无明显水分,干燥下测得水分含量在10-15%为止;
(4)拉丝:将烘干冷却后的牛肉切片分批次倒入拉丝机中拉丝,多次循环拉丝,直至打成纤维丝状,直至纤维丝状分明为止;
(5)配料:将熟化拉丝后的碎肉丝、亲水胶体和食用甘油按配方混合均匀;
(6)调水:控制总物料湿基含水率为35~45%;
(7)挤压成型:将调质好的物料通过螺杆挤压机挤压成型,干燥、脱水、切片、抽真空灭菌包装即得成品。
7.根据权利要求6所述制备方法,其特征在于:步骤(7)中,所述挤压机熔融段温度设置为130~180℃,所述螺杆转速设置为螺杆转速70~200r/min。
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