CN108065231A - 养生肉松及其制备方法 - Google Patents
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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Abstract
本发明公开了养生肉松，其创新点在于：所用原料按照重量分计，包括如下组份：瘦肉62‑68、黑木耳粉14‑16、虾皮粉5‑10、黄豆粉10‑16、木糖醇8‑13、色拉油3‑6、醋4‑7、曲酒0.1‑0.3、混合调味料0.2‑0.6，经过原料准备、炒制、拣松和检验包装制得。本发明通过在猪肉中添加黑木耳和虾皮粉，生产的肉松制品具有多种营养成分；2)木耳含钙高，同时添加虾皮粉，是一种老少皆宜的高钙食品；3)通过采用木糖醇代替白砂糖，既保证了肉松原汁原味的口感，又满足了对糖分较为敏感的群体。
Description
技术领域
本发明涉及一种肉松及其制备方法，具体涉及一种加入含有多种营养成分的高钙、高蛋白的养生肉松。
背景技术
肉松是我国著名的特产，具有营养丰富，味美可口，携带方便等特点。它是将哺乳类动物肉除去水分后制成的粉末。传统的肉松营养成分单一。
黑木耳营养极为丰富，据史料记载，它是上古时代帝王独享之佳品，含有大量的碳水化合物、蛋白质、铁、钙、磷、胡萝卜素、维生素等营养物质，每80克中含钙375毫克，相当于鲫鱼的7倍；含铁165毫克，相当于鲫鱼的68倍。黑木耳还有多种药用价值，是一种珍贵的药材。明代着名医药学家李时珍在《本草纲目》中记载，木耳性甘平，主治益气不饥等，有补气益智，润肺补脑，活血止血之功效，常吃黑木耳还能起到清理消化道、清胃涤肠的作用。
发明内容
本发明的目的在于提供一种含有多种营养成分的高钙、高蛋白的养生肉松。
为解决上述技术问题，本发明采用如下技术方案实现：
1.养生肉松，其特征在于：所用原料按照重量份计，包括如下组份：瘦瘦肉62-68、黑木耳粉14-16、虾皮粉5-10、黄豆粉10-16、木糖醇8-13、色拉油3-6、醋4-7、曲酒0.1-0.3、混合调味料0.2-0.6。
进一步的，所述混合调味料为食盐、味精、姜汁、茴香和八角粉。
为实现本发明的养生肉松，本发明还提供了养生肉松的制备方法，包括如下步骤：
1)原料准备
肉纤维准备：将猪肉切块，洗净，蒸煮，闷肉，捞出肉块，用拉丝机拉成肉丝，备用；
黑木耳粉准备：将洗干净的黑木耳浸泡，然后放入锅中煮烂，然后取出放入食品粉碎机进行粉碎，得到所需的黑木耳粉，备用；
2)炒制：将上述肉丝放入炒松机，开动炒松机，点火，炒制10～20分钟，然后将调味品放入，继续炒制15～30分钟，然后加入黑木耳粉、虾皮粉、黄豆粉，继续炒制30-40分钟，炒松时火力控制，温度不得低于200℃，并协助翻动，然后对油先用火加热到150～200℃，再均匀地洒在肉松上，拌匀，成品松水份控制在2.7％～3.4％之间，将炒好的肉松卸机，自然晾透；
3)拣松：将肉松按自然锅倒在台板上，拣掉筋膜，筋头，结头，团块及其它杂质，拣松时锅与锅不得混合；拣好的肉松允许有少量筋膜、结头，无恶性杂质；
4)常规检验、包装。
本发明的有益效果：1)木耳含有丰富的水化合物、蛋白质、铁、钙、磷、胡萝卜素、维生素等营养物质，将其添加到肉松中生产的肉松制品具有多种营养成分；2)木耳含钙高，同时添加虾皮粉，是一种老少皆宜的高钙食品；3)通过采用木糖醇代替白砂糖，既保证了肉松原汁原味的口感，又满足了对糖分较为敏感的群体。
具体实施方式
下面结合具体实施例对本发明的技术方案作详细说明。
实施例1
猪肉80kg，黑木耳粉22kg，虾皮粉8kg，黄豆粉20kg，木糖醇12kg，色拉油3.5kg，醋5kg，曲酒0.9kg，混合调味料0.5kg，其中混合调味料为：食盐150g，味精120g，姜汁80g，茴香68g，八80g角粉。
制备过程：
1)原料准备
肉纤维准备：将猪肉切块，洗净，蒸煮，闷肉，捞出肉块，用拉丝机拉成肉丝，备用；
黑木耳粉准备：将洗干净的黑木耳浸泡，然后放入锅中煮烂，然后取出放入食品粉碎机进行粉碎，得到所需的黑木耳粉，备用；
2)炒制：将上述肉丝放入炒松机，开动炒松机，点火，炒制15～25分钟，然后将调味品放入，继续炒制15～25分钟，然后加入黑木耳粉、虾皮粉、黄豆粉，继续炒制20-30分钟，炒松时火力控制，温度不得低于250℃，并协助翻动，然后对油先用火加热到150～164℃，再均匀地洒在肉松上，拌匀，成品松水份控制在3.5％～4.2％之间，将炒好的肉松卸机，自然晾透；
3)拣松：将肉松按自然锅倒在台板上，拣掉筋膜，筋头，结头，团块及其它杂质，拣松时锅与锅不得混合；拣好的肉松允许有少量筋膜、结头，无恶性杂质；
4)常规检验、包装。
实施例2
猪肉80kg，黑木耳粉25kg，虾皮粉14kg，黄豆粉22kg，木糖醇17kg，色拉油6kg，醋7kg，曲酒1kg，混合调味料0.5kg，其中混合调味料为：食盐150g，味精120g，姜汁80g，茴香68g，八80g角粉。
制备方法同实施例1。
上述实施例仅用以说明本发明的技术方案，而非对本发明的构思和保护范围进行限定，本发明的普通技术人员对本发明的技术方案进行修改或者等同替换，而不脱离技术方案的宗旨和范围，其均应涵盖在本发明的权利要求范围中。
Claims (2)
1.养生肉松，其特征在于：所用原料按照重量分计，包括如下组份：瘦肉62-68、黑木耳粉14-16、虾皮粉5-10、黄豆粉10-16、木糖醇8-13、色拉油3-6、醋4-7、曲酒0.1-0.3、混合调味料0.2-0.6。
2.养生肉松的制备方法，其特征在于：包括以下步骤：
1)原料准备
肉纤维准备：将猪肉切块，洗净，蒸煮，闷肉，捞出肉块，用拉丝机拉成肉丝，备用；
黑木耳粉准备：将洗干净的黑木耳浸泡，然后放入锅中煮烂，然后取出放入食品粉碎机进行粉碎，得到所需的黑木耳粉，备用；
2)炒制：将上述肉丝放入炒松机，开动炒松机，点火，炒制10～20分钟，然后将调味品放入，继续炒制15～30分钟，然后加入黑木耳粉、虾皮粉、黄豆粉，继续炒制30-40分钟，炒松时火力控制，温度不得低于200℃，并协助翻动，然后对油先用火加热到150～200℃，再均匀地洒在肉松上，拌匀，成品松水份控制在2.7％～3.4％之间，将炒好的肉松卸机，自然晾透；
3)拣松：将肉松按自然锅倒在台板上，拣掉筋膜，筋头，结头，团块及其它杂质，拣松时锅与锅不得混合；拣好的肉松允许有少量筋膜、结头，无恶性杂质；
4)常规检验、包装。
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Application publication date: 20180525 |