CN107997018A - 一种金花茶罐头的加工方法 - Google Patents
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Abstract
本发明涉及一种金花茶罐头的加工方法，属于食品加工领域，包括如下原料：富锗羊肉、白木耳、梅菜、食用油、白酒、酱油、大蒜、生姜、八角、茴香、陈皮条、杞子、花椒、甘草、酸梅、金花茶粉、干辣椒、食盐、味精、黑榄粉；制作方法包括灌汤和罐料的制作，制作罐料时先将原料肉腌制后预煮，再分别预煮白木耳、梅菜，最后热油将大蒜、生姜、干辣椒炸至出味后，过滤出滤油用以炒制预煮好的食材，即可；灌汤采用预煮原料肉所得汤汁加入甘草、酸梅熬煮所得；制得的灌汤和罐料按照一定的比例装罐混合，再经密封、杀菌、冷却、封盖、包装，即得成品罐头。采用本发明的加工方法制得的金花茶罐头食用方便、香味扑鼻、美味可口、无油腻感、营养丰富、保质期长。
Description
技术领域
本发明涉及食品加工领域，尤其是一种金花茶罐头的加工方法。
背景技术
金花茶具有明显的降血糖和尿糖作用，能有效的改善糖尿病“三高”症状。金花茶在有效降低血糖、血压的同时，可有效降低血脂，改善因高血压而引起的各种不适应症状，降低血清中胆固醇和B-脂蛋白，促进胰岛素分泌、增强免疫力、调节血流量，防止动脉粥样硬化，抗菌消炎、清热解毒、通便利尿去湿，增进肝脏代谢、防癌抑制肿瘤生长等。金花茶对降血糖、降血压、降血脂、降胆固醇,对糖尿病及其并发症有独特神奇的功效，起协同平衡调节作用。
富锗羊肉作为营养保健食品被摆上餐桌已被人们所广泛认可，但目前，羊肉的食用方法主要是现煮现食，不能满足人们外出旅游或工作时想吃就能吃到的需求，较为不便；市面上现虽有较多携带、食用方便的肉类罐头，但尚无采用富锗羊肉作成的罐头产品；另外，市面上现有的肉类罐头产品多数食用后容易产生油腻感，影响食用者食欲，口味不佳，无法满足人们现在对于食物健康、美味、营养的要求。。
发明内容
鉴于以上提出的问题，本发明提供了一种金花茶罐头的加工方法。采用本发明加工方法制得的金花茶罐头具有食用方便、香味扑鼻、美味可口、无油腻感、营养丰富、保质期长等优点。
本发明的技术方案如下：
一种金花茶罐头的加工方法，其特征在于所述肉罐头由如下重量份的原料制得：富锗羊肉200-300份、白木耳20-30份、梅菜15-25份、食用油12-18份、白酒10-15份、酱油5-10份、大蒜5-10份、生姜8-16份、八角3-5份、茴香3-5份、陈皮条3-5份、杞子3-5份、花椒4-7份、甘草5-10份、酸梅5-10份、金花茶粉5-10份、干辣椒6-12份、食盐10-16份、味精4-7份、黑榄粉2-4份；
其加工方法包括如下步骤：
1）将富锗羊肉洗净后切碎成肉丁，加入白酒、黑榄粉，搅拌均匀，腌制二小时；
2）将腌制好的富锗羊肉放入锅中，加入八角、茴香、陈皮条、杞子、花椒，再加水没过肉面，开火煮制，煮至富锗羊肉七八成熟，而后将富锗羊肉捞出，沥干、放凉，备用；随后往锅内的汤汁中加入甘草和酸梅武火煮沸后，用文火继续熬煮30-50min，滤除滤渣，得灌汤；
3）将白木耳洗净，用沸水预煮，而后捞出、沥干、冷却，再切碎，备用；将梅菜用清水清洗2-3道，去除杂质，沥干，切碎成丝，而后翻炒至干，备用；
4）将大蒜拍碎，生姜切成姜丝，干辣椒断碎；将食用油加热，加入前述处理过的大蒜、生姜和干辣椒，中小火油炸，炸至变色、有浓香味即可，将油滤出；
5）将步骤4）所滤出的油加热，加入步骤1）腌制过的富锗羊肉、步骤3）处理过的白木耳和经步骤3）炒制过的梅菜，翻炒至1-2 min后，加入金花茶粉、味精、酱油和剩余的食盐，继续翻炒至富锗羊肉表面微泛黄，起锅，冷却，得罐料；
6）将步骤5）所得的罐料装罐，并按罐料和灌汤的质量比为5-10:1的比例加入步骤2）所得的灌汤，装罐时留出8-10mm的顶隙；
7）排气密封、高温杀菌，冷却，封盖，包装，即得成品。
进一步地，在步骤3）中，所述白木耳预煮的时间为8-10 min。
进一步地，步骤9）中，所述排气密封的温度为90-95℃，时间为8-12min，且罐头中心温度不低于60℃。
进一步地，在步骤9）中高温灭菌温度为121-127℃，灭菌时间为15-30min。
进一步地，步骤9）中，所述冷却采用不同温度浸渍逐步冷却的方式，具体为先将密封杀菌后的罐头依次放入75-85℃、55-65℃、38-40℃水中，分别冷却至水温后再转入下一温度的水中，最终冷却至38-40℃。
本发明提供了一种金花茶罐头的加工方法，与现有技术相比，具有以下有益效果：
1、富锗羊肉营养丰富，有益气补血、滋补、养颜、增强免疫等功效，是理想的天然滋补保健品；而白木耳是具有高蛋白、低脂肪、多糖和多种氨基酸和多种维生素的菌类食物，可提高机体免疫功能，延缓衰老，防癌抗癌、降血糖、降血脂、降胆固醇，对糖尿病、肺结核、传染性肝炎、神经炎等也能起治疗作用，又可用于消化不良、便秘等。羊肉头和白木耳组合，营养价值、保健功效倍增，再搭配梅菜，降低罐头的油腻感，提升整体口感和食用者的食欲。
2、在加工过程中，先用刀背拍肉，以破坏其肌肉纤维组织，再进行腌制以及进一步地加工，肉更入味，口感更佳；肉先加料进行预煮，可使富锗羊肉滑而不腻，同样提升肉的口感，并且煮肉的汤汁再加入甘草、酸梅熬制灌汤，充分保留富锗羊肉的营养成分，且甘草具有益气补中、润肺止咳、泻火解毒的功效，酸梅有着防老化、益肝养胃、生津止渴、中和酸性代谢产物等功效，用于熬制灌汤，可增强罐头的保健功效；而在加工过程中，先对富锗羊肉、白木耳、梅菜进行预煮，再用热油将大蒜、生姜、干辣椒炸至出味，进而过滤出滤油用以炒制预煮好的食材，最终得到的罐料，香浓扑鼻，口感美味；再配以适量配比的灌汤，罐头不至于过干，更是增加了罐头的香气和风味。
3、采用本发明的加工方法，加工过程严格控制，充分防止和抑制微生物滋生，罐头的营养价值流失少，保质期长。
总之，采用本发明加工方法制得的金花茶罐头香味扑鼻、美味可口、无油腻感、营养丰富、保质期长，是一种健康、营养保健食品，适合各类人群食用。
【具体实施方式】
下面的实施例可以帮助本领域的技术人员更全面的理解本发明，但不可以以任何方式限制本发明。
实施例1
一种金花茶罐头的加工方法，按如下重量份称取原料经加工制得：富锗羊肉200份、白木耳20份、梅菜15份、食用油12份、白酒10份、酱油5份、大蒜5份、生姜8份、八角3份、茴香3份、陈皮条3份、杞子3份、花椒4份、甘草5份、酸梅5份、金花茶粉5份、干辣椒6份、食盐10份、味精4份、黑榄粉2份；其加工方法包括如下步骤：
1）将富锗羊肉洗净后，用刀背拍肉至肉质松软，而后切碎成肉丁，加入白酒、总食盐量70%的食盐和黑榄粉，搅拌均匀，腌制二小时；
2）将腌制好的富锗羊肉放入锅中，加入八角、茴香、陈皮条、杞子、花椒，再加水没过肉面，开火煮制，煮至富锗羊肉七八成熟，而后将富锗羊肉捞出，沥干、放凉，备用；随后往锅内的汤汁中加入甘草和酸梅武火煮沸后，用文火继续熬煮30min，滤除滤渣，得灌汤；
3）将白木耳洗净，用沸水预煮8min，而后捞出、沥干、冷却，再切碎，备用；将梅菜用清水清洗2道，去除杂质，沥干，切碎成丝，而后翻炒至干，备用；
4）将大蒜拍碎，生姜切成姜丝，干辣椒断碎；将食用油加热，加入前述处理过的大蒜、生姜和干辣椒，中小火油炸，炸至变色、有浓香味即可，将油滤出；
5）将步骤4）所滤出的油加热，加入步骤1）腌制过的富锗羊肉、步骤3）处理过的白木耳和经步骤3）炒制过的梅菜，翻炒至1min后，加入金花茶粉、味精、酱油和剩余的食盐，继续翻炒至富锗羊肉表面微泛黄，起锅，冷却，得罐料；
6）将步骤5）所得的罐料装罐，并按罐料和灌汤的质量比为5:1的比例加入步骤2）所得的灌汤，装罐时留出8mm的顶隙，；
7）排气密封，温度为90℃，时间为12min，且罐头中心温度不低于60℃；再在121℃条件下高温灭菌30min；而后采用不同温度浸渍逐步冷却的方式冷却，具体为先将密封杀菌后的罐头依次放入75-85℃、55-65℃、38-40℃水中，分别冷却至水温后再转入下一温度的水中，最终冷却至38-40℃；最后封盖，包装，即得成品。
实施例2
一种金花茶罐头的加工方法，按如下重量份称取原料经加工制得：富锗羊肉250份、白木耳25份、梅菜20份、食用油15份、白酒12份、酱油8份、大蒜7份、生姜12份、八角4份、茴香4份、陈皮条4份、杞子4份、花椒6份、甘草7份、酸梅8份、金花茶粉8份、干辣椒10份、食盐14份、味精6份、黑榄粉3份；其加工方法包括如下步骤：
1）将富锗羊肉洗净后，用刀背拍肉至肉质松软，而后切碎成肉丁，加入白酒、总食盐量70%的食盐和黑榄粉，搅拌均匀，腌制二小时；
2）将腌制好的富锗羊肉放入锅中，加入八角、茴香、陈皮条、杞子、花椒，再加水没过肉面，开火煮制，煮至富锗羊肉七八成熟，而后将富锗羊肉捞出，沥干、放凉，备用；随后往锅内的汤汁中加入甘草和酸梅武火煮沸后，用文火继续熬煮45min，滤除滤渣，得灌汤；
3）将白木耳洗净，用沸水预煮9min，而后捞出、沥干、冷却，再切碎，备用；将梅菜用清水清洗3道，去除杂质，沥干，切碎成丝，而后翻炒至干，备用；
4）将大蒜拍碎，生姜切成姜丝，干辣椒断碎；将食用油加热，加入前述处理过的大蒜、生姜和干辣椒，中小火油炸，炸至变色、有浓香味即可，将油滤出；
5）将步骤4）所滤出的油加热，加入步骤1）腌制过的富锗羊肉、步骤3）处理过的白木耳和经步骤3）炒制过的梅菜，翻炒至2min后，加入金花茶粉、味精、酱油和剩余的食盐，继续翻炒至富锗羊肉表面微泛黄，起锅，冷却，得罐料；
6）将步骤5）所得的罐料装罐，并按罐料和灌汤的质量比为8:1的比例加入步骤2）所得的灌汤，装罐时留出9mm的顶隙，；
7）排气密封，温度为93℃，时间为10min，且罐头中心温度不低于60℃；再在125℃条件下高温灭菌25min；而后采用不同温度浸渍逐步冷却的方式冷却，具体为先将密封杀菌后的罐头依次放入75-85℃、55-65℃、38-40℃水中，分别冷却至水温后再转入下一温度的水中，最终冷却至38-40℃；最后封盖，包装，即得成品。
实施例3
一种金花茶罐头的加工方法，按如下重量份称取原料经加工制得：富锗羊肉300份、白木耳30份、梅菜25份、食用油18份、白酒15份、酱油10份、大蒜10份、生姜16份、八角5份、茴香5份、陈皮条5份、杞子5份、花椒7份、甘草10份、酸梅10份、金花茶粉10份、干辣椒12份、食盐16份、味精7份、黑榄粉4份；其加工方法包括如下步骤：
1）将富锗羊肉洗净后，用刀背拍肉至肉质松软，而后切碎成肉丁，加入白酒、总食盐量70%的食盐和黑榄粉，搅拌均匀，腌制二小时；
2）将腌制好的富锗羊肉放入锅中，加入八角、茴香、陈皮条、杞子、花椒，再加水没过肉面，开火煮制，煮至富锗羊肉七八成熟，而后将富锗羊肉捞出，沥干、放凉，备用；随后往锅内的汤汁中加入甘草和酸梅武火煮沸后，用文火继续熬煮30-50min，滤除滤渣，得灌汤；
3）将白木耳洗净，用沸水预煮10min，而后捞出、沥干、冷却，再切碎，备用；将梅菜用清水清洗1-2道，去除杂质，沥干，切碎成丝，而后翻炒至干，备用；
4）将大蒜拍碎，生姜切成姜丝，干辣椒断碎；将食用油加热，加入前述处理过的大蒜、生姜和干辣椒，中小火油炸，炸至变色、有浓香味即可，将油滤出；
5）将步骤4）所滤出的油加热，加入步骤1）腌制过的富锗羊肉、步骤3）处理过的白木耳和经步骤3）炒制过的梅菜，翻炒至2 min后，加入金花茶粉、味精、酱油和剩余的食盐，继续翻炒至富锗羊肉表面微泛黄，起锅，冷却，得罐料；
6）将步骤5）所得的罐料装罐，并按罐料和灌汤的质量比为10:1的比例加入步骤2）所得的灌汤，装罐时留出10mm的顶隙，；
7）排气密封，温度为95℃，时间为8min，且罐头中心温度不低于60℃；再在127℃条件下高温灭菌15min；而后采用不同温度浸渍逐步冷却的方式冷却，具体为先将密封杀菌后的罐头依次放入75-85℃、55-65℃、38-40℃水中，分别冷却至水温后再转入下一温度的水中，最终冷却至38-40℃；最后封盖，包装，即得成品。
虽然，上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述，但在本发明基础上，可以对之作一些修改或改进，这对本领域技术人员而言是显而易见的。因此，在不偏离本发明精神的基础上所做的这些修改或改进，均属于本发明要求保护的范围。
Claims (1)
1.一种金花茶罐头的加工方法，其特征在于所述肉罐头由如下重量份的原料制得：富锗羊肉200-300份、白木耳20-30份、梅菜15-25份、食用油12-18份、白酒10-15份、酱油5-10份、大蒜5-10份、生姜8-16份、八角3-5份、茴香3-5份、陈皮条3-5份、杞子3-5份、花椒4-7份、甘草5-10份、酸梅5-10份、金花茶粉5-10份、干辣椒6-12份、食盐10-16份、味精4-7份、黑榄粉2-4份；其加工方法包括如下步骤：
1）将富锗羊肉洗净后，切碎成肉丁，加入白酒、食盐和黑榄粉，搅拌均匀，腌制二小时；
2）将腌制好的富锗羊肉放入锅中，加入八角、茴香、陈皮条、杞子、花椒，再加水没过肉面，开火煮制，煮至富锗羊肉七八成熟，而后将富锗羊肉捞出，沥干、放凉，备用；随后往锅内的汤汁中加入甘草和酸梅武火煮沸后，用文火继续熬煮30-50min，滤除滤渣，得灌汤；
3）将白木耳洗净，用沸水预煮，备用；将梅菜用清水清洗2-3道，去除杂质，沥干，切碎成丝，而后翻炒至干，备用；
4）将大蒜、生姜、干辣椒切碎；将食用油加热，加入前述处理过的大蒜、生姜和干辣椒，中小火油炸，炸至变色，将油滤出；
5）将步骤4）所滤出的油加热，加入步骤1）腌制过的富锗羊肉、步骤3）处理过的白木耳和经步骤3）梅菜丝，翻炒1-2 min后，加入金花茶粉、味精、酱油和剩余的食盐，继续翻炒至富锗羊肉表面微泛黄，起锅，冷却，得罐料。
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