CN108260767A - 无硝酱卤制品及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- 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
-
- 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
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开一种无硝酱卤制品及其制备方法,无硝酱卤制品通过向新鲜原料肉中注射腌制液加工而成,腌制液配方按质量分数包括:食盐2~5%、白糖2~5%、味精0.2~0.5%、复合磷酸盐0.1~1%、甜菜提取物0.1~1%、异抗坏血酸钠0.1~0.3%、咸味香精0.06~0.15%。本发明利用甜菜提取物和咸味香精复配替代亚硝酸盐应用于酱卤制品的制备,实现了酱卤制品的无硝加工。本发明配方搭配科学合理,在稳定色泽的基础上提高了营养和风味。本发明制得的无硝酱卤制品色泽分布均匀、口感酥软、咸鲜适度、品质具佳、安全性高。
Description
技术领域
本发明涉及肉制品加工技术领域,具体涉及一种无硝酱卤制品及其制备方法。
背景技术
酱卤制品是我国一大类具有传统特色的肉制品,主要包括畜禽肉及其副产品,在整个熟肉制品的市场中占有举足轻重的地位并呈连年增长的趋势。因其色泽悦目、肉质酥润、风味独特、可直接食用等特点,长期以来深受广大消费者的亲睐。
根据消费习惯和制备过程中所用的配料及工艺手段的不同,酱卤制品衍生出了多个具有地方特色的品种。虽然对于酱卤制品风味的追求因地而异,但在加工过程中强调的是色、香、味、形有机结合,其中色泽在相当大的层面上决定了消费者最终的消费欲望及取向,所以制作酱卤制品过程中对于色泽的追求几乎是统一的。为了获得诱人而稳定的色泽,酱卤制品在传统加工过程中常加入亚硝酸盐作为发色剂。但是长期食用含有亚硝酸盐的食物,残留的亚硝酸盐易与蛋白质降解产物反应生成致癌性的生物胺,导致酱卤制品销售及推广受到很大的限制。所以,为了提高酱卤制品的市场竞争力,如果可以找到一种能替代亚硝酸盐的发色剂,实现酱卤制品的无硝加工,将具有划时代的里程碑意义。
发明内容
针对现有技术存在的不足,克服传统酱卤制品加工中利用亚硝酸盐作为发色剂带来的安全隐患,本发明提供一种无硝酱卤制品的制备方法,该方法可以减少含硝物质的使用,有效降低亚硝酸盐及生物胺的残留量,实现酱卤制品的无硝加工。
本发明的第一目的在于提供一种无硝酱卤制品,上述无硝酱卤制品通过向新鲜原料肉中注射腌制液加工而成,上述腌制液配方按质量分数包括:食盐2~5%、白糖2~5%、味精0.2~0.5%、复合磷酸盐0.1~1%、甜菜提取物0.1~1%、异抗坏血酸钠0.1~0.3%、咸味香精0.06~0.15%。
作为优选,上述咸味香精由新鲜畜禽血经抗凝、离心、稀释、过滤得血红蛋白液,将血红蛋白液与组氨酸-酪氨酸混合液、壳寡糖液反应、离心、冷冻干燥后获得富有光泽的红褐色粉末香精。
作为优选,上述原料肉为畜禽肉中猪肉、牛肉、羊肉、鸡肉、鸭肉或鹅肉中的一种或几种。
本发明的第二目的在于提供一种无硝酱卤制品的制备方法,方法具体包括以下步骤:
(1)甜菜提取物的制备:挑选新鲜甜菜块根,清洗、去皮、切片,置于冷冻干燥机冻干,过200目筛后获得粉状甜菜提取物;
(2)咸味香精的制备:新鲜畜禽血经抗凝(1~6%的柠檬酸钠-异抗坏血酸钠溶液)、离心、稀释、过滤得血红蛋白液。将血红蛋白液与组氨酸-酪氨酸混合液、壳寡糖液按照1~10:1:2的体积比混合均匀,调节pH值5.0~7.0,在30~65℃下反应30~60min,离心、冷冻干燥后获得富有光泽的红褐色粉末香精;
(3)原料肉的选择及预处理:挑选检验合格的新鲜畜、禽肉,剔除皮、骨、筋膜及淤血等杂质,清洗沥干水分备用,控制肉温为0~5℃;
(4)注射:将2~5%食盐、2~5%白糖、0.2~0.5%味精、0.1~1%复合磷酸盐、0.1~1%甜菜提取物、0.1~0.3%异抗坏血酸钠、0.06~0.15%咸味香精溶于冰水中配置腌制液;将腌制液注入原料肉中,注射率为20~30%;20~30%注射率是指注射的量是原料肉重的20~30%。
(5)滚揉腌制:将注射好的肉置于真空滚揉机中滚揉4~8h,滚揉机正转15min,反转15min,间隙10min;滚揉后腌制5~15h,环境温度控制在0~4℃;
(6)切块、卤制:将腌制结束的肉切成0.5kg的肉块;夹层锅内先放入香辛料包,文火煮制30min,根据要求加入食盐、糖、味精、料酒、生抽等辅料,大火煮开,将腌制好的肉块放入卤液中,大火煮制30min后文火卤煮30min,关火焖制100min;
(7)包装、杀菌:用真空包装机对产品进行包装,根据保质需要进行热力灭菌;冷却至中心温度低于15℃后入库储存。
作为优选,上述香辛料包由花椒、小茴香、桂皮、良姜、香叶、肉蔻、陈皮、砂仁等组成。
作为优选,上述步骤(2)中抗凝过程使用的抗凝剂为1~6%的柠檬酸钠-异抗坏血酸钠溶液。
本发明具有下述有益效果:
1.本发明采用无硝技术制备酱卤制品,利用甜菜提取物和咸味香精来作为着色剂和增香剂,能达到并超过使用亚硝酸盐的效果,提高了酱卤制品的风味和品质。
2.本发明提供了一种无硝酱卤制品的制备方法,在稳定色泽的基础上提高了肉制品的风味,具有显著的经济效益和社会效益。
3.本发明采用间歇式滚揉-低温腌制技术处理原料肉,可以提高腌制料液的渗透率,降低生产周期。
4.本发明带动了甜菜产业和屠宰业的发展,提高了副产物的综合利用技术。
说明书附图
图1为本发明的工艺流程图。
具体实施方式
实施例1
一种无硝酱卤制品,上述无硝酱卤制品通过向新鲜原料肉中注射腌制液加工而成,上述腌制液配方按质量分数包括:食盐2~5%、白糖2~5%、味精0.2~0.5%、复合磷酸盐0.1~1%、甜菜提取物0.1~1%、异抗坏血酸钠0.1~0.3%、咸味香精0.06~0.15%。作为优选,所述咸味香精由新鲜畜禽血经抗凝、离心、稀释、过滤得血红蛋白液,将血红蛋白液与组氨酸-酪氨酸混合液、壳寡糖液反应、离心、冷冻干燥后获得富有光泽的红褐色粉末香精。原料肉为畜禽肉中猪肉、牛肉、羊肉、鸡肉、鸭肉或鹅肉中的一种或几种,利用无硝加工技术生产酱卤制品,实现了亚硝酸盐的“零添加”,提高了酱卤制品的食用安全性。配方搭配科学合理,在稳定色泽的基础上提高了营养和风味。
具体实施时,一种无硝酱卤制品的制备方法,方法具体包括以下步骤:
(1)甜菜提取物的制备:挑选新鲜甜菜块根,清洗、去皮、切片,置于冷冻干燥机冻干,过200目筛后获得粉状甜菜提取物;
(2)咸味香精的制备:新鲜畜禽血经抗凝(1~6%的柠檬酸钠-异抗坏血酸钠溶液)、离心、稀释、过滤得血红蛋白液。将血红蛋白液与组氨酸-酪氨酸混合液、壳寡糖液按照1~10:1:2的体积比混合均匀,调节pH值5.0~7.0,在30~65℃下反应30~60min,离心、冷冻干燥后获得富有光泽的红褐色粉末香精;
(3)原料肉的选择及预处理:挑选检验合格的新鲜畜、禽肉,剔除皮、骨、筋膜及淤血等杂质,清洗沥干水分备用,控制肉温为0~5℃;
(4)注射:将2~5%食盐、2~5%白糖、0.2~0.5%味精、0.1~1%复合磷酸盐、0.1~1%甜菜提取物、0.1~0.3%异抗坏血酸钠、0.06~0.15%咸味香精溶于冰水中配置腌制液;将腌制液注入原料肉中,注射率为20~30%;20~30%注射率是指注射的量是原料肉重的20~30%。将本发明的腌制剂与冰水混合后注射于原料肉中,可以起到发色、抑菌、提高风味的作用。
(5)滚揉腌制:将注射好的肉置于真空滚揉机中滚揉4~8h,滚揉机正转15min,反转15min,间隙10min;滚揉后腌制5~15h,环境温度控制在0~4℃;
(6)切块、卤制:将腌制结束的肉切成0.5kg的肉块;夹层锅内先放入香辛料包,文火煮制30min,根据要求加入食盐、糖、味精、料酒、生抽等辅料,大火煮开,将腌制好的肉块放入卤液中,大火煮制30min后文火卤煮30min,关火焖制100min;
(7)包装、杀菌:用真空包装机对产品进行包装,根据保质需要进行热力灭菌;冷却至中心温度低于15℃后入库储存。
作为优选,上述香辛料包由花椒、小茴香、桂皮、良姜、香叶、肉蔻、陈皮、砂仁等组成。
以上仅是本发明的优选实施方式,本发明的保护范围并不仅局限于实施例,凡属于本发明思路下的技术方案均属于本发明的保护范围。应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理前提下的若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (6)
1.无硝酱卤制品,其特征在于:所述无硝酱卤制品通过向新鲜原料肉中注射腌制液加工而成,所述腌制液配方按质量分数包括:食盐2~5%、白糖2~5%、味精0.2~0.5%、复合磷酸盐0.1~1%、甜菜提取物0.1~1%、异抗坏血酸钠0.1~0.3%、咸味香精0.06~0.15%。
2.根据权利要求1所述的无硝酱卤制品,其特征在于:所述咸味香精由新鲜畜禽血经抗凝、离心、稀释、过滤得血红蛋白液,将血红蛋白液与组氨酸-酪氨酸混合液、壳寡糖液反应、离心、冷冻干燥后获得富有光泽的红褐色粉末香精。
3.根据权利要求1所述的无硝酱卤制品,其特征在于:所述原料肉为畜禽肉中猪肉、牛肉、羊肉、鸡肉、鸭肉或鹅肉中的一种或几种。
4.无硝酱卤制品的制备方法,其特征在于:具体包括以下步骤:
(1)甜菜提取物的制备:挑选新鲜甜菜块根,清洗、去皮、切片,置于冷冻干燥机冻干,过200目筛后获得粉状甜菜提取物;
(2)咸味香精的制备:新鲜畜禽血经抗凝、离心、稀释、过滤得血红蛋白液,将血红蛋白液与组氨酸-酪氨酸混合液、壳寡糖液按照1~10:1:2的体积比混合均匀,调节pH值5.0~7.0,在30~65℃下反应30~60min,离心、冷冻干燥后获得富有光泽的红褐色粉末香精;
(3)原料肉的选择及预处理:挑选检验合格的新鲜畜、禽肉,剔除皮、骨、筋膜及淤血等杂质,清洗沥干水分备用,控制肉温为0~5℃;
(4)注射:将2~5%食盐、2~5%白糖、0.2~0.5%味精、0.1~1%复合磷酸盐、0.1~1%甜菜提取物、0.1~0.3%异抗坏血酸钠、0.06~0.15%咸味香精溶于冰水中配置腌制液;将腌制液注入原料肉中,注射率为20~30%;
(5)滚揉腌制:将注射好的肉置于真空滚揉机中滚揉4~8h,滚揉机正转15min,反转15min,间隙10min;滚揉后腌制5~15h,环境温度控制在0~4℃;
(6)切块、卤制:将腌制结束的肉切成0.5kg的肉块;夹层锅内先放入香辛料包,文火煮制30min,根据要求加入食盐、糖、味精、料酒、生抽等辅料,大火煮开,将腌制好的肉块放入卤液中,大火煮制30min后文火卤煮30min,关火焖制100min;
(7)包装、杀菌:用真空包装机对产品进行包装,根据保质需要进行热力灭菌;冷却至中心温度低于15℃后入库储存。
5.根据权利要求3所述的方法,其特征在于:所述香辛料包由花椒、小茴香、桂皮、良姜、香叶、肉蔻、陈皮、砂仁等组成。
6.根据权利要求3所述的方法,其特征在于:所述步骤(2)中抗凝过程使用的抗凝剂为1~6%的柠檬酸钠-异抗坏血酸钠溶液。
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