CN108497343A - 一种调理牛肉制品的加工方法 - Google Patents
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- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 25
- 239000000049 pigment Substances 0.000 claims abstract description 24
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- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 claims abstract description 12
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- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 12
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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
- A23L13/60—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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- 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
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- 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
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Abstract
本发明公开了一种调理牛肉制品的加工方法,包括以下步骤:主料处理、辅料准备、滚揉、静置成型、速冻切片。与现有技术相比,本发明的有益效果为:本发明通过使用天然的植物蛋白、亲水胶体、变性淀粉、天然香辛料的复配使用,改善调理牛肉制品的品质与口感;使用高粱红色素液、抗坏血酸钠、烟酰胺延缓氧化造成的褪色现象,促进发色,具有保证调理牛肉制品色泽的作用。
Description
技术领域
本发明涉及食品加工领域,特别是涉及一种调理牛肉制品的加工方法。
背景技术
牛肉是世界第三消耗肉品,约占肉制品市场的25%。牛肉含有丰富的蛋白质,氨基酸。其组成更接近人体需要,能提高机体抗病能力,对生长发育及手术后、病后调养的人在补充失血和修复组织等方面特别适宜。普通鲜牛肉的烹饪方式复杂,但随着食品工业的发展及消费者对牛肉制品需求的提高,各种调理牛肉制品由于其烹饪的简单性出现在消费者的餐桌上。
目前我国调理牛肉制品加工技术由于出现时间短,还存在一些技术上的问题。如改善调理肉制品的品质与风味,调理肉制品的护色保鲜等。
发明内容
本发明的目的就在于克服上述不足,提供一种调理牛肉制品的加工方法。
为达到上述目的,本发明是按照以下技术方案实施的:
一种调理牛肉制品的加工方法,包括以下步骤:
a主料处理:选择肥瘦适宜的牛肉清洗去污,去除筋膜后将牛肉切制成碎块,得到碎牛肉块;
b辅料准备:
辅料包括大豆分离蛋白、卡拉胶、玉米变性淀粉、天然香辛料精油乳化液、食盐、高粱红色素液、抗坏血酸钠、烟酰胺;以下各组分为主料碎牛肉块的质量百分比:大豆分离蛋白1%~3%、卡拉胶0.3%~1%、玉米变性淀粉7%~9%、天然香辛料精油乳化液5%~10%、食盐1%~1.5%、高粱红色素液10%、抗坏血酸钠0.02%~0.05%、烟酰胺0.01%~0.02%;
c滚揉:
按照步骤b中碎牛肉块及辅料之间的配比称量一定量的碎牛肉块及辅料放入真空滚揉机中,真空滚揉40~60min,滚揉温度为0~4℃,滚揉真空度为-0.08MPa,滚揉速度2~5r/min;
d静置成型:
将步骤c滚揉好的均匀的碎牛肉块取出使用保鲜膜包裹紧后放入模具之中,送入在温度为0~4℃的环境中,静置2~3小时后成型,从模具取出;
e速冻切片:
将步骤d中从模具中取出的牛肉块进行速冻后切片真空包装;
f将步骤e真空包装好的牛肉使用冷冻保存,得到调理牛肉制品。
优选的,所述高粱红色素液为高粱红色素溶解于蒸馏水中的溶液,其中高粱红色素占溶液总质量的0.025%。
优选的,所述天然香辛料精油乳化液为食用香辛料精油乳化形成,浓度为10%~15%;所述食用香辛料的种类及风味根据需要选择。
本发明的作用原理:
本发明除了牛肉碎块为主料外还添加了大豆分离蛋白、卡拉胶、玉米变性淀粉、天然香辛料精油乳化液、食盐、高粱红色素液、抗坏血酸钠、烟酰胺。其中大豆分离蛋白、卡拉胶、玉米变性淀粉、天然香辛料精油乳化液的使用为天然的植物蛋白、亲水胶体、变性淀粉、天然香辛料的复配。该复配能够改善调理肉制品品质。香辛料精油乳化液不仅起到调味去腥的作用,还具有良好的抑菌及抗氧化功能。大豆分离蛋白、卡拉胶、玉米变性淀粉的添加则具有保水的作用,并使调理牛肉制品具有较好的凝胶特性,从根本上改善口感。
高粱红色素液、抗坏血酸钠、烟酰胺的添加则是为保证调理牛肉制品的颜色,具有保色作用。高粱红色素为天然色素,具有水溶性好,着色均匀,与蛋白、淀粉有较好的染着力,耐光耐热等优点。抗坏血酸钠、烟酰胺可作为还原剂使用,使产品保持弱还原状态,延缓氧化造成的褪色现象,促进发色,防止褪色的作用。
与现有技术相比,本发明的有益效果为:
本发明通过使用天然的植物蛋白、亲水胶体、变性淀粉、天然香辛料的复配使用,改善调理牛肉制品的品质与口感;使用高粱红色素液、抗坏血酸钠、烟酰胺延缓氧化造成的褪色现象,促进发色,具有保证调理牛肉制品色泽的作用。
具体实施方式
下面以具体实施例对本发明作进一步描述,在此发明的示意性实施例以及说明用来解释本发明,但并不作为对本发明的限定。
实施例1
一种调理牛肉制品的加工方法,包括以下步骤:
a主料处理:选择肥瘦适宜的牛肉清洗去污,去除筋膜后将牛肉切制成碎块,得到碎牛肉块;
b辅料准备:
以下各组分为主料碎牛肉块的质量百分比:大豆分离蛋白1%、卡拉胶0.3%、玉米变性淀粉7%、天然香辛料精油乳化液5%、食盐1%、高粱红色素液10%、抗坏血酸钠0.02%、烟酰胺0.01%;其中天然香辛料精油乳化液中的香辛料精油浓度为10%;高粱红色素液为高粱红色素溶解于蒸馏水中的溶液,高粱红色素占溶液总质量的0.025%;
c滚揉:
按照步骤b中碎牛肉块及辅料之间的配比称量一定量的碎牛肉块及辅料放入真空滚揉机中,真空滚揉40min,滚揉温度为4℃,滚揉真空度为-0.08MPa,滚揉速度2r/min;
d静置成型:
将步骤c滚揉好的均匀的碎牛肉块取出使用保鲜膜包裹紧后放入模具之中,送入在温度为0~4℃的环境中,静置2小时后成型,从模具取出;
e速冻切片:
将步骤d中从模具中取出的牛肉块进行速冻后切片真空包装;
f将步骤e真空包装好的牛肉使用冷冻保存,得到调理牛肉制品。
实施例2
一种调理牛肉制品的加工方法,包括以下步骤:
a主料处理:选择肥瘦适宜的牛肉清洗去污,去除筋膜后将牛肉切制成碎块,得到碎牛肉块;
b辅料准备:
以下各组分为主料碎牛肉块的质量百分比:大豆分离蛋白3%、卡拉胶1%、玉米变性淀粉9%、天然香辛料精油乳化液10%、食盐1.5%、高粱红色素液10%、抗坏血酸钠0.05%、烟酰胺0.02%;其中天然香辛料精油乳化液中的香辛料精油浓度为15%;高粱红色素液为高粱红色素溶解于蒸馏水中的溶液,高粱红色素占溶液总质量的0.025%;
c滚揉:
按照步骤b中碎牛肉块及辅料之间的配比称量一定量的碎牛肉块及辅料放入真空滚揉机中,真空滚揉60min,滚揉温度为4℃,滚揉真空度为-0.08MPa,滚揉速度5r/min;
d静置成型:
将步骤c滚揉好的均匀的碎牛肉块取出使用保鲜膜包裹紧后放入模具之中,送入在温度为0~4℃的环境中,静置3小时后成型,从模具取出;
e速冻切片:
将步骤d中从模具中取出的牛肉块进行速冻后切片真空包装;
f将步骤e真空包装好的牛肉使用冷冻保存,得到调理牛肉制品。
实施例3
一种调理牛肉制品的加工方法,包括以下步骤:
a主料处理:选择肥瘦适宜的牛肉清洗去污,去除筋膜后将牛肉切制成碎块,得到碎牛肉块;
b辅料准备:
以下各组分为主料碎牛肉块的质量百分比:大豆分离蛋白2%、卡拉胶0.6%、玉米变性淀粉8%、天然香辛料精油乳化液7%、食盐1.3%、高粱红色素液10%、抗坏血酸钠0.03%、烟酰胺0.015%;其中天然香辛料精油乳化液中的香辛料精油浓度为12%;高粱红色素液为高粱红色素溶解于蒸馏水中的溶液,高粱红色素占溶液总质量的0.025%;
c滚揉:
按照步骤b中碎牛肉块及辅料之间的配比称量一定量的碎牛肉块及辅料放入真空滚揉机中,真空滚揉50min,滚揉温度为4℃,滚揉真空度为-0.08MPa,滚揉速度35r/min;
d静置成型:
将步骤c滚揉好的均匀的碎牛肉块取出使用保鲜膜包裹紧后放入模具之中,送入在温度为0~4℃的环境中,静置2.5小时后成型,从模具取出;
e速冻切片:
将步骤d中从模具中取出的牛肉块进行速冻后切片真空包装;
f将步骤e真空包装好的牛肉使用冷冻保存,得到调理牛肉制品。
本发明的技术方案不限于上述具体实施例的限制,凡是根据本发明的技术方案做出的技术变形,均落入本发明的保护范围之内。
Claims (3)
1.一种调理牛肉制品的加工方法,其特征在于:包括以下步骤:
a主料处理:选择肥瘦适宜的牛肉清洗去污,去除筋膜后将牛肉切制成碎块,得到碎牛肉块;
b辅料准备:
辅料包括大豆分离蛋白、卡拉胶、玉米变性淀粉、天然香辛料精油乳化液、食盐、高粱红色素液、抗坏血酸钠、烟酰胺;以下各组分为主料碎牛肉块的质量百分比:大豆分离蛋白1%~3%、卡拉胶0.3%~1%、玉米变性淀粉7%~9%、天然香辛料精油乳化液5%~10%、食盐1%~1.5%、高粱红色素液10%、抗坏血酸钠0.02%~0.05%、烟酰胺0.01%~0.02%;
c滚揉:
按照步骤b中碎牛肉块及辅料之间的配比称量一定量的碎牛肉块及辅料放入真空滚揉机中,真空滚揉40~60min,滚揉温度为0~4℃,滚揉真空度为-0.08MPa,滚揉速度2~5r/min;
d静置成型:
将步骤c滚揉好的均匀的碎牛肉块取出使用保鲜膜包裹紧后放入模具之中,送入在温度为0~4℃的环境中,静置2~3小时后成型,从模具取出;
e速冻切片:
将步骤d中从模具中取出的牛肉块进行速冻后切片真空包装;
f将步骤e真空包装好的牛肉使用冷冻保存,得到调理牛肉制品。
2.根据权利要求1所述的一种调理牛肉制品的加工方法,其特征在于:所述高粱红色素液为高粱红色素溶解于蒸馏水中的溶液,其中高粱红色素占溶液总质量的0.025%。
3.根据权利要求1所述的一种调理牛肉制品的加工方法,其特征在于:所述天然香辛料精油乳化液为食用香辛料精油乳化形成,浓度为10%~15%;所述食用香辛料的种类及风味根据需要选择。
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