CN108378309A - 一种陈皮肉脯 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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- 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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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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Abstract
本发明公开了一种陈皮肉脯，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、陈皮粉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：本发明将肉糜与陈皮结合，赋予了肉脯陈皮的功效，丰富了肉脯的口感，推动了肉脯的多元化发展。本发明陈皮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。
Description
技术领域
本发明涉及食品加工技术领域，具体是一种陈皮肉脯。
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，还具有陈皮味、烧烤味和美拉德反应独有的浓郁香味，不添加防腐剂，保质期长的陈皮肉脯。
本发明针对背景技术中提到的问题，采取的技术方案为：
一种陈皮肉脯，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、陈皮粉3~5份、卡拉胶0.2~0.5份和魔芋胶0.3~0.6份。
陈皮肉脯的制备方法，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、陈皮粉、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，得到陈皮肉脯。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，形成本发明陈皮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%时制备得到陈皮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：本发明将肉糜与陈皮结合，赋予了肉脯陈皮的功效，丰富了肉脯的口感，推动了肉脯的多元化发展。本发明陈皮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。
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：
一种陈皮肉脯，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、陈皮粉4份、卡拉胶0.5份和魔芋胶0.6份。
陈皮肉脯的制备方法，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、陈皮粉、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，得到陈皮肉脯。
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：
一种陈皮肉脯，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、陈皮粉4份、卡拉胶0.4份和魔芋胶0.5份。
陈皮肉脯的制备方法，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、陈皮粉、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，得到陈皮肉脯。
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：
一种陈皮肉脯，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、陈皮粉5份、卡拉胶0.4份和魔芋胶0.5份。
陈皮肉脯的制备方法，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、陈皮粉、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，得到陈皮肉脯。
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 (6)
1.一种陈皮肉脯，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、陈皮粉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所述的一种陈皮肉脯，其特征在于：所述的陈皮肉脯的制备方法，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、陈皮粉、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，得到陈皮肉脯。
3.根据权利要求2所述的一种陈皮肉脯，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。
4.根据权利要求2所述的一种陈皮肉脯，其特征在于：所述的蒸煮为隔水蒸煮1~2min。
5.根据权利要求2所述的一种陈皮肉脯，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。
6.根据权利要求3所述的一种陈皮肉脯，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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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105758A (zh) * | 2018-10-23 | 2019-01-01 | 福建亿达食品有限公司 | 一种功能性海带肉脯的加工方法 |
| CN113115910A (zh) * | 2019-12-30 | 2021-07-16 | 玄成雄 | 猪肉里脊肉脯制作方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105758A (zh) * | 2018-10-23 | 2019-01-01 | 福建亿达食品有限公司 | 一种功能性海带肉脯的加工方法 |
| CN113115910A (zh) * | 2019-12-30 | 2021-07-16 | 玄成雄 | 猪肉里脊肉脯制作方法 |
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