CN108354128A - 降火保健肉脯 - Google Patents
降火保健肉脯 Download PDFInfo
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Abstract
本发明公开了一种降火保健肉脯,成分及其重量份为:猪廋肉50~60份、猪肥膘5~10份、海盐3~5份、五香粉1~3份、白糖3~5份、复合磷酸盐0.5~1.0份、中药粉3~5份、卡拉胶0.2~0.5份和魔芋胶0.3~0.6份。有益效果为:本发明将肉糜与中药结合,赋予了肉脯中药的功效,丰富了肉脯的口感,推动了肉脯的多元化发展。本发明保健肉脯除了能最大限度的保留肉制品的口感与风味,还具有烧烤味和美拉德反应独有的浓郁香味。肉脯掺杂的中药中各成分之间有相互协同的作用,能赋予肉脯优良的降火功效。
Description
技术领域
本发明涉及食品加工技术领域,具体是降火保健肉脯。
背景技术
肉脯有着悠久的历史,早在《周礼》上,就有关于肉脯的文字记载,《礼记》上有“牛修鹿脯”之说,《论语》上有“沽酒市脯”之句。在北魏的《齐民要术》上有专门一章:《脯腊》,介绍肉脯的制作及品种。南北朝时有五味脯、白脯、甜脆脯,唐朝时有赤明香脯、红虬脯,到元明之际有千里脯,因此肉脯已经有三千多年的历史。肉脯是以畜、禽肉为主要原料,加以调味辅料,经烘烤烧煮制成的熟肉干食品,具有营养丰富,携带方便,口感好等特点。随着人们外出旅游度假、休闲娱乐活动的增多,肉脯类食品受到广大消费者的青睐,近几年肉脯类产品的发展很快,特别是在江苏、福建、四川等传统的肉制品生产基地中,肉脯类食品已经成为了当地的地方特产。然而风味肉脯为水分含量在20%左右、蛋白质含量达30%,脂肪含量在10-20%左右的熟肉干制品,这导致其在生产、贮藏、输送期间容易受到细菌污染、同时出现肉产品色泽上的劣变及其脂肪氧化等一系列问题。目前肉脯加工中存在的主要问题有:储存过程中易被微生物污染,防腐剂用量超标;质构松散,咀嚼性差;产品色泽不稳定;脂肪含量高、容易氧化,产品风味不稳定;加工工艺落后等。
发明内容
本发明的目的在于提供一种具备肉制品的口感与风味,还具有药香、烧烤味和美拉德反应独有的浓郁香味;不添加防腐剂,保质期长,具备优良的降火功效的保健肉脯。
本发明针对背景技术中提到的问题,采取的技术方案为:
降火保健肉脯,成分及其重量份为:猪廋肉 50~60份、猪肥膘5~10份、海盐3~5份、五香粉1~3份、白糖3~5份、复合磷酸盐0.5~1.0份、中药粉3~5份、卡拉胶0.2~0.5份和魔芋胶0.3~0.6份。
药粉成分及其重量份为:生地黄5~10份、甘草10~15份、甜叶菊5~10份、灰毡毛忍冬10~20份和白术1~5份。上述中药中各成分之间有相互协同的作用,能赋予肉脯优良的降火功效。
保健肉脯的制备方法,包括以下步骤:
1)斩拌:按配方量取猪廋肉、猪肥膘、海盐、五香粉、白糖、复合磷酸盐、中药粉、卡拉胶和魔芋胶,混合均匀后斩拌,得到肉糜。各原料的协同作用能与蛋白质的氨基、羧基、支链极性基团发生作用,将肉制品中所含的水溶性蛋白、盐溶性蛋白及添加的蛋白质有效地结合在凝胶体系中,最大限度的保留肉制品的口感与风味,赋予肉糜良好的色泽和风味,抑制肉的腐败,提高肉的持水性,提高嫩度和咀嚼性;
2)熟制:将肉糜机械挤压成厚度为2~3mm的肉片,在肉片两面均涂上糖浆,隔水蒸煮1~2min;
3)烤制:将蒸熟的肉片进行烤制,先60~80℃预烤3~5h,每隔20~30min翻一次面,再200~250℃烤制4~7min,得到保健肉脯。通过科学合理地规划好烤制温度,先促进肉脯发色和脱水熟化,形成干坯,然后将肉脯进一步熟化使其质地柔软,产生良好的烧烤味和油润的外观,以烤熟为准,烤至肉质出油,成红棕色。
糖浆的成分及其重量份为:葡萄糖20~30份、海藻酸钠2~5份和0.1~0.5份氯化钙。葡萄糖的组成为L-葡萄糖1~3%,D-葡萄糖97~99%。糖浆在肉脯表面形成一层致密的保护膜,可有效隔绝空气,降低肉脯中脂肪的氧化速度,在不添加防腐剂的前提下延长其货架期。并且在烤制过程中糖浆发生美拉德反应,赋予肉脯浓郁的香味,形成本发明保健肉脯所具备的特殊风味。葡萄糖的组成为L-葡萄糖1~3%,D-葡萄糖97~99%时制备得到保健肉脯的保质期出乎意料的长。
与现有技术相比,本发明的优点在于:本发明将肉糜与中药结合,赋予了肉脯中药的功效,丰富了肉脯的口感,推动了肉脯的多元化发展。本发明保健肉脯除了能最大限度的保留肉制品的口感与风味,还具有烧烤味和美拉德反应独有的浓郁香味。糖浆在肉脯表面形成一层致密的保护膜,可有效隔绝空气,降低肉脯中脂肪的氧化速度,在不添加防腐剂的前提下延长其货架期。肉脯掺杂的中药中各成分之间有相互协同的作用,能赋予肉脯优良的降火功效。
具体实施例
下面通过实施例对本发明方案作进一步说明:
实施例1:
降火保健肉脯,成分及其重量份为:猪廋肉 60份、猪肥膘6份、海盐5份、五香粉2份、白糖4份、复合磷酸盐1.0份、中药粉4份、卡拉胶0.5份和魔芋胶0.6份。
药粉成分及其重量份为:生地黄8份、甘草12份、甜叶菊8份、灰毡毛忍冬15份和白术2份。
保健肉脯的制备方法,包括以下步骤:
1)斩拌:按配方量取猪廋肉、猪肥膘、海盐、五香粉、白糖、复合磷酸盐、中药粉、卡拉胶和魔芋胶,混合均匀后斩拌,得到肉糜;
2)熟制:将肉糜机械挤压成厚度为2mm的肉片,在肉片两面均涂上糖浆,隔水蒸煮1min;
3)烤制:将蒸熟的肉片进行烤制,先70℃预烤4h,每隔30min翻一次面,再200℃烤制4min,得到保健肉脯。
糖浆的成分及其重量份为:葡萄糖25份、海藻酸钠4份和0.4份氯化钙。葡萄糖的组成为L-葡萄糖2%,D-葡萄糖98%。
实施例2:
降火保健肉脯,成分及其重量份为:猪廋肉 50份、猪肥膘5份、海盐4份、五香粉2份、白糖4份、复合磷酸盐0.8份、中药粉4份、卡拉胶0.4份和魔芋胶0.5份。
保健肉脯的制备方法,包括以下步骤:
1)斩拌:按配方量取猪廋肉、猪肥膘、海盐、五香粉、白糖、复合磷酸盐、中药粉、卡拉胶和魔芋胶,混合均匀后斩拌,得到肉糜;
2)熟制:将肉糜机械挤压成厚度为2mm的肉片,在肉片两面均涂上糖浆,隔水蒸煮1min;
3)烤制:将蒸熟的肉片进行烤制,先70℃预烤4h,每隔30min翻一次面,再200℃烤制4min,得到保健肉脯。
糖浆的成分及其重量份为:葡萄糖25份、海藻酸钠4份和0.4份氯化钙。葡萄糖的组成为L-葡萄糖2%,D-葡萄糖98%。
实施例3:
降火保健肉脯,成分及其重量份为:猪廋肉 55份、猪肥膘6份、海盐5份、五香粉2份、白糖4份、复合磷酸盐0.8份、中药粉5份、卡拉胶0.4份和魔芋胶0.5份。
药粉成分及其重量份为:生地黄10份、甘草15份、甜叶菊5份、灰毡毛忍冬10份和白术1份。
保健肉脯的制备方法,包括以下步骤:
1)斩拌:按配方量取猪廋肉、猪肥膘、海盐、五香粉、白糖、复合磷酸盐、中药粉、卡拉胶和魔芋胶,混合均匀后斩拌,得到肉糜;
2)熟制:将肉糜机械挤压成厚度为3mm的肉片,在肉片两面均涂上糖浆,隔水蒸煮2min;
3)烤制:将蒸熟的肉片进行烤制,先70℃预烤4h,每隔30min翻一次面,再250℃烤制4min,得到保健肉脯。
糖浆的成分及其重量份为:葡萄糖25份、海藻酸钠4份和0.4份氯化钙。葡萄糖的组成为L-葡萄糖2%,D-葡萄糖98%。
本发明的操作步骤中的常规操作为本领域技术人员所熟知,在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明,应理解的是以上所述仅为本发明的具体实施例,并不用于限制本发明,凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等,均应包含在本发明的保护范围之内。
Claims (7)
1. 降火保健肉脯,其特征在于成分及其重量份为:猪廋肉 50~60份、猪肥膘5~10份、海盐3~5份、五香粉1~3份、白糖3~5份、复合磷酸盐0.5~1.0份、中药粉3~5份、卡拉胶0.2~0.5份和魔芋胶0.3~0.6份。
2.根据权利要求1所述的降火保健肉脯,其特征在于:所述的中药粉成分及其重量份为:生地黄5~10份、甘草10~15份、甜叶菊5~10份、灰毡毛忍冬10~20份和白术1~5份。
3.根据权利要求1所述的降火保健肉脯,其特征在于:所述的保健肉脯的制备方法,包括以下步骤:
1)斩拌:按配方量取猪廋肉、猪肥膘、海盐、五香粉、白糖、复合磷酸盐、中药粉、卡拉胶和魔芋胶,混合均匀后斩拌,得到肉糜;
2)熟制:将肉糜机械挤压成厚度为2~3mm的肉片,在肉片两面均涂上糖浆,蒸煮;
3)烤制:将蒸熟的肉片进行烤制,得到保健肉脯。
4.根据权利要求3所述的降火保健肉脯,其特征在于:所述的糖浆的成分及其重量份为:葡萄糖20~30份、海藻酸钠2~5份和0.1~0.5份氯化钙。
5.根据权利要求3所述的降火保健肉脯,其特征在于:所述的蒸煮为隔水蒸煮1~2min。
6.根据权利要求3所述的降火保健肉脯,其特征在于:所述的烤制为:先60~80℃预烤3~5h,每隔20~30min翻一次面,再200~250℃烤制4~7min。
7.根据权利要求4所述的降火保健肉脯,其特征在于:所述的葡萄糖的组成为L-葡萄糖1~3%,D-葡萄糖97~99%。
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