CN108617974A - 一种麻辣羊肉干的加工工艺 - Google Patents
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Abstract
本申请公布了肉类制品加工技术领域的一种麻辣羊肉干的加工工艺,包括以下步骤:步骤一、原料预处理;步骤二、脱膻处理:用超临界流体萃取法进行肉块脱膻处理,即将肉块装入到超临界提取器中,然后使无毒的超临界流体通过肉块;步骤三、腌制;步骤四、预煮;步骤五、切胚;步骤六、复煮收汁;步骤七、油炸;步骤八、冷却及真空包装。本方案中将肉块装入提取器中,使超临界流体经过羊肉肉块,带走肉块中脂肪酸、含硫化合物、羰基化合物等物质,从根本上消除了羊肉膻味的来源,除膻效果好。复煮收汁时在预煮汤汁中加入麻辣调味料,使羊肉具有麻辣味。
Description
技术领域
本发明属于肉类制品加工技术领域,具体涉及一种麻辣羊肉干的加工工艺。
背景技术
羊肉是传统的药食两用、营养丰富的特色肉类食品。因其具有十分丰富的营养,属于低脂、低胆固醇而高蛋白的营养食品,富含人体所需的维生素,所以深受国内外消费者的青睐和喜爱。中医认为:羊肉性温热、补气滋阴、暖中补肾、开胃健脾、益虚劳之功效。
市面上常见的都是牛肉干,而羊肉干却很少见,这是因为在羊肉的膻味太大,在制作羊肉干时,若是没有独特的方法,做出来的羊肉干很容易带有膻味,导致味道欠佳,不为消费者所接受。因此,怎么解决羊肉干中带有膻味的问题,是目前羊肉干生产企业都在研究的问题。
动物营养学报2004,26(8)中介绍了羊肉膻味物质的研究进展,该文中讲解了羊肉的膻味物质主要含有短链脂肪酸、硬脂酸、酚类、吲哚、含硫化合物、羰基化合物等物质。传统羊肉干的加工中的脱膻大多采用中草药脱膻、高温加热脱膻、β~环状糊精包埋脱膻、漂洗脱膻、挤压处理脱膻及微生物脱膻,这些脱膻方法工艺流程都比较复杂,成本高昂或脱膻效果不好,制约了羊肉干产业的发展。
发明内容
本发明意在提供一种麻辣羊肉干的加工工艺,以解决现有技术中羊肉脱膻效果不好的问题。
为了解决上述问题,本发明提供如下方案:一种麻辣羊肉干的加工工艺,包括以下步骤:步骤一、原料预处理:选择新鲜羊肉中的后腿肉,去除脂肪、骨、筋腱、肌膜和淤血,洗净沥干,然后顺着肌纤维切成重量为0.2~0.4kg的肉块;
步骤二、脱膻处理:用超临界流体萃取法进行肉块脱膻处理,即将肉块装入到超临界提取器中,然后使无毒的超临界流体通过肉块;
步骤三、腌制:用腌汁和肉块混合均匀,腌制4~5小时,所述腌汁由食盐、生姜汁和葡萄糖溶液组成,其中食盐、生姜汁和葡萄糖溶液的比例为10:4:3;
步骤四、预煮:将腌制后的肉块洗净,然后放在90~95℃的沸水中煮40~50min,期间及时去除肉汤中的浮沫和污物,煮到了上述时间之后,捞出肉块沥干冷却,将剩余汤汁过滤后存放备用;
步骤五、切胚:待预煮后的肉块冷却,然后切成1cm*1cm*2cm的肉条;
步骤六、复煮收汁:将肉条放入在调味汤中煮制,至汤液煮干使出锅,调味汤为在过滤后的预煮汤汁中加入麻辣调味料而成,100kg肉条使用16.1~20.1kg麻辣调味料,麻辣调味料由辣椒油1.8~2.2kg、酱油2.7~3.3kg、鲜姜0.4~0.6kg、花椒0.7~0.9kg、胡椒0.2~0.4kg、干红辣椒3.6~4.4kg、白糖1.8~2.2kg和白酒0.4~0.6kg组成;
步骤七、油炸:将肉条放入130~150℃的植物油锅中炸6~8分钟后起锅;
步骤八、冷却及真空包装:将油炸后的肉条冷却至室温,然后进行真空包装。
本方案的有益效果:1、本方案中使用超临界流体萃取法去除羊肉的膻味,超临界流体是指某种气体(液体)或气体(液体)混合物在操作压力和温度均高于临界点时,使其密度接近液体,而其扩散系数和黏度均接近气体,其性质介于气体和液体之间的流体。超临界流体萃取法就是利用超临界流体为溶剂,从固体或液体中萃取出某些有效组分,并进行分离的一种技术。本方案中将肉块装入提取器中,使超临界流体经过羊肉肉块,带走肉块中脂肪酸、含硫化合物、羰基化合物等物质,从根本上消除了羊肉膻味的来源,除膻效果好。
2、腌制时腌汁为食盐、生姜汁和葡萄糖溶液组成,其中生姜汁含有的生姜蛋白酶能够分解羊肉中的蛋白为小分子,使羊肉腌制后的肉质保持鲜嫩。复煮收汁时,使用过滤后预煮汤汁既能增加羊肉的风味,又能起到节约资源的目的,并在预煮汤汁中加入麻辣调味料,使羊肉具有麻辣味。然后用油炸代替传统的烘干工艺,使加工出来的羊肉干更香脆可口。
进一步,所述步骤一中,将肉块放在旋转筒中清洗甩干。这样用离心力将肉块中残留的血液、脂肪甩出,并尽量地除去羊肉上的水分,使羊肉保持一定的干燥度,为后续的加工做准备。
进一步,所述步骤二中,超临界流体采用CO2。CO2的临界温度和临界压力较低,容易达到临界点,且CO2的密度大、粘度较低、扩散系数大,容易带走羊肉中的膻味物质,CO2无毒无害,不会影响羊肉的品质。
进一步,所述步骤六中,用纱布网将花椒、胡椒和干红辣椒包裹后再放入预煮汤汁中。这样避免了花椒、胡椒和干红辣椒的碎屑粘附在羊肉干上。
具体实施方式
下面通过具体实施方式进一步详细的说明:
实施例1:一种麻辣羊肉干的加工工艺,包括以下步骤:步骤一、原料预处理:选择新鲜羊肉中的后腿肉,去除脂肪、骨、筋腱、肌膜和淤血,洗净沥干,然后顺着肌纤维切成重量为0.2kg的肉块,将肉块放在旋转筒中清洗甩干;
步骤二、脱膻处理:用超临界流体萃取法进行肉块脱膻处理,即将肉块装入到超临界提取器中,然后使超临界流体(CO2)通过肉块;
步骤三、腌制:用腌汁和肉块混合均匀,腌制4小时,所述腌汁由食盐、生姜汁和葡萄糖溶液组成,其中食盐、生姜汁和葡萄糖溶液的比例为10:4:3;
步骤四、预煮:将腌制后的肉块洗净,然后放在95℃的沸水中煮40min,期间及时去除肉汤中的浮沫和污物,煮到了上述时间之后,捞出肉块沥干冷却,将剩余汤汁过滤后存放备用;
步骤五、切胚:待预煮后的肉块冷却,然后切成1cm*1cm*2cm的肉条;
步骤六、复煮收汁:将肉条放入在调味汤中煮制,至汤液煮干使出锅,调味汤为在过滤后的预煮汤汁中加入麻辣调味料而成,100kg肉条使用16.1kg麻辣调味料,麻辣调味料由辣椒油1.8kg、酱油2.73kg、鲜姜0.4kg、花椒0.7kg、胡椒0.2kg、干红辣椒3.6kg、白糖1.8kg和白酒0.4kg组成,使用时,用纱布网将花椒、胡椒和干红辣椒包裹后再放入预煮汤汁中,其余原料直接放入预煮汤汁中;
步骤七、油炸:将肉条放入130℃的植物油锅中炸6~8分钟后起锅;
步骤八、冷却及真空包装:将油炸后的肉条冷却至室温,然后进行真空包装。
实施例2:一种麻辣羊肉干的加工工艺,包括以下步骤:步骤一、原料预处理:选择新鲜羊肉中的后腿肉,去除脂肪、骨、筋腱、肌膜和淤血,洗净沥干,然后顺着肌纤维切成重量为0.3kg的肉块,将肉块放在旋转筒中清洗甩干;
步骤二、脱膻处理:用超临界流体萃取法进行肉块脱膻处理,即将肉块装入到超临界提取器中,然后使超临界流体(CO2)通过肉块;
步骤三、腌制:用腌汁和肉块混合均匀,腌制4.5小时,所述腌汁由食盐、生姜汁和葡萄糖溶液组成,其中食盐、生姜汁和葡萄糖溶液的比例为10:4:3;
步骤四、预煮:将腌制后的肉块洗净,然后放在93℃的沸水中煮45min,期间及时去除肉汤中的浮沫和污物,煮到了上述时间之后,捞出肉块沥干冷却,将剩余汤汁过滤后存放备用;
步骤五、切胚:待预煮后的肉块冷却,然后切成1cm*1cm*2cm的肉条;
步骤六、复煮收汁:将肉条放入在调味汤中煮制,至汤液煮干使出锅,调味汤为在过滤后的预煮汤汁中加入麻辣调味料而成,100kg肉条使用18.1kg麻辣调味料,麻辣调味料由辣椒油2.0kg、酱油3kg、鲜姜0.5kg、花椒0.8kg、胡椒0.3kg、干红辣椒4kg、白糖2kg和白酒0.5kg组成,使用时,用纱布网将花椒、胡椒和干红辣椒包裹后再放入预煮汤汁中,其余原料直接放入预煮汤汁中;
步骤七、油炸:将肉条放入140℃的植物油锅中炸6~8分钟后起锅;
步骤八、冷却及真空包装:将油炸后的肉条冷却至室温,然后进行真空包装。
实施例3:一种麻辣羊肉干的加工工艺,包括以下步骤:步骤一、原料预处理:选择新鲜羊肉中的后腿肉,去除脂肪、骨、筋腱、肌膜和淤血,洗净沥干,然后顺着肌纤维切成重量为0.4kg的肉块,将肉块放在旋转筒中清洗甩干;
步骤二、脱膻处理:用超临界流体萃取法进行肉块脱膻处理,即将肉块装入到超临界提取器中,然后使超临界流体(CO2)通过肉块;
步骤三、腌制:用腌汁和肉块混合均匀,腌制5小时,所述腌汁由食盐、生姜汁和葡萄糖溶液组成,其中食盐、生姜汁和葡萄糖溶液的比例为10:4:3;
步骤四、预煮:将腌制后的肉块洗净,然后放在90℃的沸水中煮50min,期间及时去除肉汤中的浮沫和污物,煮到了上述时间之后,捞出肉块沥干冷却,将剩余汤汁过滤后存放备用;
步骤五、切胚:待预煮后的肉块冷却,然后切成1cm*1cm*2cm的肉条;
步骤六、复煮收汁:将肉条放入在调味汤中煮制,至汤液煮干使出锅,调味汤为在过滤后的预煮汤汁中加入麻辣调味料而成,100kg肉条使用20.1kg麻辣调味料,麻辣调味料由辣椒油2.2kg、酱油3.3kg、鲜姜0.6kg、花椒0.9kg、胡椒0.4kg、干红辣椒4.4kg、白糖2.2kg和白酒0.6kg组成,使用时,用纱布网将花椒、胡椒和干红辣椒包裹后再放入预煮汤汁中,其余原料直接放入预煮汤汁中;
步骤七、油炸:将肉条放入150℃的植物油锅中炸6~8分钟后起锅;
步骤八、冷却及真空包装:将油炸后的肉条冷却至室温,然后进行真空包装。
将采用实施例1、实施例2、实施例3制得的羊肉干,与传统加工工艺中采用高温加热脱膻(对比例1)、β~环状糊精包埋脱膻(对比例2)、漂洗脱膻(对比例3)制得的羊肉干,各取1kg进行检测,得到以下数据:
短链脂肪酸/μg | 含硫化合物/μg | 羰基化合物/μg | 膻味等级 | |
实施例1 | 6.68 | 1.06 | 0.25 | 1 |
实施例2 | 7.31 | 0.98 | 0.31 | 1 |
实施例3 | 6.94 | 1.15 | 0.27 | 1 |
对比例1 | 20.37 | 9.65 | 4.22 | 6 |
对比例2 | 17.69 | 8.47 | 4.16 | 5 |
对比例3 | 22.16 | 10.88 | 4.76 | 7 |
从表中的数据可以看出,三组实施例中的羊肉干,所含的膻味物质均明显的低于对比例的检测结果,其膻味等级也远低于对比例,膻味等级中,1级膻味最少,基本无膻味,10级膻味最高,没经过除膻处理后的羊肉的膻味为10级。所以经过本工艺加工出来的麻辣羊肉干无膻味。
Claims (4)
1.一种麻辣羊肉干的加工工艺,其特征在于:包括以下步骤:步骤一、原料预处理:选择新鲜羊肉中的后腿肉,去除脂肪、骨、筋腱、肌膜和淤血,洗净沥干,然后顺着肌纤维切成重量为0.2~0.4kg的肉块;
步骤二、脱膻处理:用超临界流体萃取法进行肉块脱膻处理,即将肉块装入到超临界提取器中,然后使无毒的超临界流体通过肉块;
步骤三、腌制:用腌汁和肉块混合均匀,腌制4~5小时,所述腌汁由食盐、生姜汁和葡萄糖溶液组成,其中食盐、生姜汁和葡萄糖溶液的比例为10:4:3;
步骤四、预煮:将腌制后的肉块洗净,然后放在90~95℃的沸水中煮40~50min,期间及时去除肉汤中的浮沫和污物,煮到了上述时间之后,捞出肉块沥干冷却,将剩余汤汁过滤后存放备用;
步骤五、切胚:待预煮后的肉块冷却,然后切成1cm*1cm*2cm的肉条;
步骤六、复煮收汁:将肉条放入在调味汤中煮制,至汤液煮干使出锅,调味汤为在过滤后的预煮汤汁中加入麻辣调味料而成,100kg肉条使用16.1~20.1kg麻辣调味料,麻辣调味料由辣椒油1.8~2.2kg、酱油2.7~3.3kg、鲜姜0.4~0.6kg、花椒0.7~0.9kg、胡椒0.2~0.4kg、干红辣椒3.6~4.4kg、白糖1.8~2.2kg和白酒0.4~0.6kg组成;
步骤七、油炸:将肉条放入130~150℃的植物油锅中炸6~8分钟后起锅;
步骤八、冷却及真空包装:将油炸后的肉条冷却至室温,然后进行真空包装。
2.根据权利要求1所述的一种麻辣羊肉干的加工工艺,其特征在于:所述步骤一中,将肉块放在旋转筒中清洗甩干。
3.根据权利要求2所述的一种麻辣羊肉干的加工工艺,其特征在于:所述步骤二中,超临界流体采用CO2。
4.根据权利要求3所述的一种麻辣羊肉干的加工工艺,其特征在于:所述步骤六中,用纱布网将花椒、胡椒和干红辣椒包裹后再放入预煮汤汁中。
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