CN108185309A - 一种熟制肉丝的加工工艺 - Google Patents
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Abstract
一种熟制肉丝的加工工艺,采用水、老抽、食盐、复合磷酸盐、玉米淀粉调制成复合料,对猪瘦肉丝进行滚揉腌制的加工工艺方法,制熟后的猪瘦肉丝出成为130%,猪肉香味浓郁,口感鲜嫩,优于直接制熟的猪瘦肉丝。本发明显著提高猪瘦肉丝出成,采用复合腌制料对猪瘦肉丝进行滚揉腌制的加工工艺处理可有效提高牛肉的出成,由原70%左右,提高至130%,用于工业化生产效益可观。
Description
技术领域
本发明涉及烹饪加工技术领域,具体涉及一种熟制肉丝的加工工艺。
背景技术
猪肉是中国人的第一大肉类食品,含有丰富的蛋白质、脂肪、碳水化合物、钙、铁、磷等成分。具有补虚强身,滋阴润燥、丰肌泽肤的作用。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
本发明提出的一种熟制肉丝的加工工艺,可解决传统肉丝加工出成低、口感老的技术问题。
为实现上述目的,本发明采用了以下技术方案:
一种熟制肉丝的加工工艺其特征在于:包括以下步骤:
步骤一、猪瘦肉选取与前处理,选取猪肉作为原料,称取猪肉,先切成大块状,再切成丝状;
步骤二、配料:称取水、食盐、老抽、玉米淀粉;
步骤三、猪瘦肉丝腌制:猪瘦肉丝自然解冻加入滚揉机内,食盐、老抽、使用腌制水充分调匀后加入滚揉机内,真空滚揉数分钟,取出猪瘦肉丝;
步骤四、猪瘦肉丝烧制,炒锅烧热,加入大豆油,烧至油温150℃时加入腌制后的猪瘦肉丝过油后,取出肉丝沥油后自然冷却称量。
进一步的,所述步骤一中选取猪肉标准为肌肉鲜红色或深红色,有光泽,无霉点,有冻猪肉固有的气味,无异味,肉质紧密有结实感。
进一步的,所述步骤一中所选猪肉解冻后表面及切面湿润,不黏手,煮沸后的肉汤,透明澄清,无明显血蛋白凝聚,脂肪团聚于表面,具有猪肉应有的鲜味和香味。
进一步的,所述步骤一中还包括称取猪肉后,冷冻状态下使用锯骨机分切两次成大块状,解冻至中心温度-4℃左右,再使用冻肉切丝机切割一遍成丝状。
进一步的,所述步骤二中还包括复合磷酸盐。
进一步的,所述步骤三还包括猪瘦肉丝自然解冻至0℃左右时加入滚揉机内,食盐、老抽、复合磷酸盐使用腌制水充分调匀后加入滚揉机内,真空滚揉20分钟,静置30分钟,再打开滚揉机,加入玉米淀粉汁液再次滚揉10分钟,取出猪瘦肉丝。
进一步的,所述步骤三还包括取出瘦肉丝后入0~4℃冷库中静置数小时。
进一步的,所述步骤三中猪瘦肉丝的出成为145%。
进一步的,所述步骤四中猪瘦肉丝过油1分钟,过油过程中将肉丝充分搅拌散开。
进一步的,所述步骤四中猪肉肉丝出成为130%。
由上述技术方案可知,本发明采用水、老抽、食盐、复合磷酸盐、玉米淀粉调制成复合料,对猪瘦肉丝进行滚揉腌制的加工工艺方法,制熟后的猪瘦肉丝出成为130%,猪肉香味浓郁,口感鲜嫩,优于直接制熟的猪瘦肉丝。
本发明的熟制肉丝的加工工艺具有以下有益效果:
1.显著提高猪瘦肉丝出成,采用复合腌制料对猪瘦肉丝进行滚揉腌制的加工工艺处理可有效提高牛肉的出成,由原70%左右,提高至130%,用于工业化生产效益可观。
2.改善肉丝口感,采用复合腌制料对肉丝进行滚揉腌制的加工工艺处理可有效改善猪瘦肉丝的口感。解决肉丝口感差、纤维粗的问题,便于人体吸收,更适宜老人及小孩食用。
3.改善肉丝色泽及口味,肉丝中加入食盐、老抽可增加猪肉的本味,改善肉丝的色泽。猪肉直接制熟后色泽发白,采用老抽加工后的肉丝呈现酱色,让人更有食欲。
4.降低企业生产成本,丰富产品种类。此工艺制熟的肉丝可用于加工鱼香肉丝、雪菜肉丝、莴笋肉丝等,可有效降低企业肉丝产品的生产成本,丰富产品的种类。
具体实施方式
下面结合实施例对本发明做进一步说明:
本实施例所述的一种熟制肉丝的加工工艺包括以下步骤:
1.猪瘦肉选取与前处理。选取猪四号肉作为原料,标准为:肌肉鲜红色或深红色,有光泽,无霉点。有冻猪肉固有的气味,无异味,肉质紧密有结实感,解冻后表面及切面湿润,不黏手。煮沸后的肉汤,透明澄清,无明显血蛋白凝聚,脂肪团聚于表面,具有猪肉应有的鲜味和香味。解冻失水率小于8%。
猪肉投放量为100kg,冷冻状态下使用锯骨机分切两次成15cm×15cm的大块状,解冻至中心温度-4℃左右,再使用冻肉切丝机切割一遍成0.5cm×0.5cm×5~15cm长的丝状。
2.配料:称取水50kg、食盐1kg、老抽1kg、复合磷酸盐0.5kg、玉米淀粉2kg。
3.猪瘦肉丝腌制:猪瘦肉丝自然解冻至0℃左右时加入滚揉机内,食盐、老抽、复合磷酸盐使用腌制水充分调匀后加入滚揉机内,真空滚揉20分钟,静置30分钟,打开滚揉机,加入玉米淀粉汁液(玉米淀粉使用淀粉同等重量的水搅拌均匀),再次滚揉10分钟。取出猪瘦肉丝,出成为145%(出成=腌制后肉丝重量/肉丝投放量)。入0~4℃冷库中静置6小时。
复合料中每种成分作用:食盐,增加牛肉咸味,同时在提高猪肉保水性能方面与磷酸盐有协同作用;老抽主要改善牛肉色泽;复合磷酸盐,提高肉的离子强度,改变肉的pH值,螯合肉中的金属离子,解离肉中的肌动球蛋白,提高肉的保水性能;玉米淀粉,提高肉质嫩度和光泽度。
4.猪瘦肉丝烧制,炒锅烧热,加入10kg大豆油,烧至油温150℃时加入5kg腌制后的猪瘦肉丝。过油2分钟,过油过程中将肉丝充分搅拌散开。取出肉丝沥油后自然冷却称量。肉丝出成为130%(出成=制熟后肉丝重量/猪瘦肉投放量)。
以上所述的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案作出的各种变形和改进,均应落入本发明的保护范围内。
Claims (10)
1.一种熟制肉丝的加工工艺其特征在于:包括以下步骤:
步骤一、猪瘦肉选取与前处理,选取猪肉作为原料,称取猪肉,先切成大块状,再切成丝状;
步骤二、配料:称取水、食盐、老抽、玉米淀粉;
步骤三、猪瘦肉丝腌制:猪瘦肉丝自然解冻加入滚揉机内,食盐、老抽、使用腌制水充分调匀后加入滚揉机内,真空滚揉数分钟,取出猪瘦肉丝;
步骤四、猪瘦肉丝烧制,炒锅烧热,加入大豆油,烧至油温150℃时加入腌制后的猪瘦肉丝过油后,取出肉丝沥油后自然冷却称量。
2.根据权利要求1所述的熟制肉丝的加工工艺其特征在于:所述步骤一中选取猪肉标准为肌肉鲜红色或深红色,有光泽,无霉点,有冻猪肉固有的气味,无异味,肉质紧密有结实感。
3.根据权利要求2所述的熟制肉丝的加工工艺其特征在于:所述步骤一中所选猪肉解冻后表面及切面湿润,不黏手,煮沸后的肉汤,透明澄清,无明显血蛋白凝聚,脂肪团聚于表面,具有猪肉应有的鲜味和香味。
4.根据权利要求3所述的熟制肉丝的加工工艺其特征在于:所述步骤一中还包括称取猪肉后,冷冻状态下使用锯骨机分切两次成大块状,解冻至中心温度-4℃左右,再使用冻肉切丝机切割一遍成丝状。
5.根据权利要求4所述的熟制肉丝的加工工艺其特征在于:所述步骤二中还包括复合磷酸盐。
6.根据权利要求5所述的熟制肉丝的加工工艺其特征在于:所述步骤三还包括猪瘦肉丝自然解冻至0℃左右时加入滚揉机内,食盐、老抽、复合磷酸盐使用腌制水充分调匀后加入滚揉机内,真空滚揉20分钟,静置30分钟,再打开滚揉机,加入玉米淀粉汁液再次滚揉10分钟,取出猪瘦肉丝。
7.根据权利要求6所述的熟制肉丝的加工工艺其特征在于:所述步骤三还包括取出瘦肉丝后入0~4℃冷库中静置数小时。
8.根据权利要求7所述的熟制肉丝的加工工艺其特征在于:所述步骤三中猪瘦肉丝的出成为145%。
9.根据权利要求8所述的熟制肉丝的加工工艺其特征在于:所述步骤四中猪瘦肉丝过油2分钟,过油过程中将肉丝充分搅拌散开。
10.根据权利要求9所述的熟制肉丝的加工工艺其特征在于:所述步骤四中猪肉肉丝出成为130%。
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