CN108703321A - 一种新型番茄味鸭肉调味膏的制作方法 - Google Patents
一种新型番茄味鸭肉调味膏的制作方法 Download PDFInfo
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Abstract
本发明的目的在于提供一种新型番茄味鸭肉调味膏的制作方法，属于食品调味品技术领域。该新型番茄味鸭肉调味膏制作方法以常见的鸭胸肉为主要原料，制备过程中加入大豆蛋白粉、乳化剂番茄泥，同时通过丙氨酸、麦芽糊精、焦糖色素液、味精、精盐、乳化剂、维生素E、干贝素等调味剂的合理比例和添加顺序制备而成，通过添加过程中对搅拌时间和温度的控制来达到对调味膏最终味道的控制，该新型番茄味鸭肉调味膏制作方法制备出来的调味膏的味道正宗，营养丰富，而且制作工艺简单，工人的劳动强度小，降低了新型番茄味鸭肉调味膏的制作成本。
Description
技术领域
本发明涉及到一种新型番茄味鸭肉调味膏的制作方法，属于食品技术领域。
背景技术
在现代社会中，人们对味觉的追求越来越高，番茄味鸭肉调味膏在诸多烹饪过程中都需要用到，而常见的番茄味鸭肉调味膏的味道不够正宗，而且制作工艺复杂，制作成本较高。
本发明的目的在于提供一种新型番茄味鸭肉调味膏的制作方法，该新型番茄味鸭肉调味膏制作方法以常见的鸭胸肉为主要原料，制备过程中加入大豆蛋白粉、乳化剂番茄泥，同时通过丙氨酸、麦芽糊精、焦糖色素液、味精、精盐、乳化剂、维生素E、干贝素等调味剂的合理比例和添加顺序制备而成，通过添加过程中对搅拌时间和温度的控制来达到对调味膏最终味道的控制，该新型番茄味鸭肉调味膏制作方法制备出来的调味膏的味道正宗，营养丰富，而且制作工艺简单，工人的劳动强度小，降低了新型番茄味鸭肉调味膏的制作成本。
发明内容
本发明解决其技术问题所采用的技术方案是：一种新型番茄味鸭肉调味膏的制作方法，其特征在于其步骤为：
（1）、取鸭胸肉77.5千克，将鸭胸肉77.5千克使用绞肉机绞成鸭胸肉肉馅备用；
（2）、将步骤（1）制备好的鸭胸肉肉馅全部放置到反应釜中，接着向反应釜中加入大豆蛋白粉1.72千克、纯净水20.14千克、木瓜蛋白酶0.65千克和乳化剂0.09千克，将反应釜内的温度升高至41-46摄氏度，同时均匀搅拌反应釜内的物质，转速为40转每分钟，持续水解2个小时；
（3）、接着向反应釜内放入丙氨酸0.52千克和葡萄糖3.53千克，接着将反应釜升温至121-126摄氏度，同时均匀搅拌反应釜内的物质，转速为40转每分钟，持续水解2个小时；
（4）、将番茄清洗干净，然后用粉碎机粉碎成番茄泥，将番茄泥通过紫外灯照射杀菌，制备成无菌番茄泥备用；
（5）、接着将反应釜内的降温至70-80摄氏度，向反应釜内加入丙氨酸2.5千克、麦芽糊精9.73千克、焦糖色素液1.2千克、步骤（4）制备好的无菌番茄泥15-20千克，味精1.9千克、精盐16千克、乳化剂0.4千克、维生素E 0.08千克、干贝素0.45千克、葡萄糖1千克和谷朊粉4千克搅拌均匀后自然冷却至常温，即制备成新型番茄味鸭肉调味膏。
本发明的目的在于提供一种新型番茄味鸭肉调味膏的制作方法，该新型番茄味鸭肉调味膏制作方法以常见的鸭胸肉为主要原料，制备过程中加入大豆蛋白粉、乳化剂番茄泥，同时通过丙氨酸、麦芽糊精、焦糖色素液、味精、精盐、乳化剂、维生素E、干贝素等调味剂的合理比例和添加顺序制备而成，通过添加过程中对搅拌时间和温度的控制来达到对调味膏最终味道的控制，该新型番茄味鸭肉调味膏制作方法制备出来的调味膏的味道正宗，营养丰富，而且制作工艺简单，工人的劳动强度小，降低了新型番茄味鸭肉调味膏的制作成本。
具体实施方式
具体实施例一：一种新型番茄味鸭肉调味膏的制作方法，其特征在于其步骤为：
（1）、取鸭胸肉77.5千克，将鸭胸肉77.5千克使用绞肉机绞成鸭胸肉肉馅备用；
（2）、将步骤（1）制备好的鸭胸肉肉馅全部放置到反应釜中，接着向反应釜中加入大豆蛋白粉1.72千克、纯净水20.14千克、木瓜蛋白酶0.65千克和乳化剂0.09千克，将反应釜内的温度升高至41摄氏度，同时均匀搅拌反应釜内的物质，转速为40转每分钟，持续水解2个小时；
（3）、接着向反应釜内放入丙氨酸0.52千克和葡萄糖3.53千克，接着将反应釜升温至121摄氏度，同时均匀搅拌反应釜内的物质，转速为40转每分钟，持续水解2个小时；
（4）、将番茄清洗干净，然后用粉碎机粉碎成番茄泥，将番茄泥通过紫外灯照射杀菌，制备成无菌番茄泥备用；
（5）、接着将反应釜内的降温至70摄氏度，向反应釜内加入丙氨酸2.5千克、麦芽糊精9.73千克、焦糖色素液1.2千克、步骤（4）制备好的无菌番茄泥15千克，味精1.9千克、精盐16千克、乳化剂0.4千克、维生素E 0.08千克、干贝素0.45千克、葡萄糖1千克和谷朊粉4千克搅拌均匀后自然冷却至常温，即制备成新型番茄味鸭肉调味膏。
具体实施例二：一种新型番茄味鸭肉调味膏的制作方法，其步骤为：
（1）、取鸭胸肉77.5千克，将鸭胸肉77.5千克使用绞肉机绞成鸭胸肉肉馅备用；
（2）、将步骤（1）制备好的鸭胸肉肉馅全部放置到反应釜中，接着向反应釜中加入大豆蛋白粉1.72千克、纯净水20.14千克、木瓜蛋白酶0.65千克和乳化剂0.09千克，将反应釜内的温度升高至43摄氏度，同时均匀搅拌反应釜内的物质，转速为40转每分钟，持续水解2个小时；
（3）、接着向反应釜内放入丙氨酸0.52千克和葡萄糖3.53千克，接着将反应釜升温至124摄氏度，同时均匀搅拌反应釜内的物质，转速为40转每分钟，持续水解2个小时；
（4）、将番茄清洗干净，然后用粉碎机粉碎成番茄泥，将番茄泥通过紫外灯照射杀菌，制备成无菌番茄泥备用；
（5）、接着将反应釜内的降温至75摄氏度，向反应釜内加入丙氨酸2.5千克、麦芽糊精9.73千克、焦糖色素液1.2千克、步骤（4）制备好的无菌番茄泥16千克，味精1.9千克、精盐16千克、乳化剂0.4千克、维生素E 0.08千克、干贝素0.45千克、葡萄糖1千克和谷朊粉4千克搅拌均匀后自然冷却至常温，即制备成新型番茄味鸭肉调味膏。
具体实施例三：一种新型番茄味鸭肉调味膏的制作方法，其步骤为：
（1）、取鸭胸肉77.5千克，将鸭胸肉77.5千克使用绞肉机绞成鸭胸肉肉馅备用；
（2）、将步骤（1）制备好的鸭胸肉肉馅全部放置到反应釜中，接着向反应釜中加入大豆蛋白粉1.72千克、纯净水20.14千克、木瓜蛋白酶0.65千克和乳化剂0.09千克，将反应釜内的温度升高至46摄氏度，同时均匀搅拌反应釜内的物质，转速为40转每分钟，持续水解2个小时；
（3）、接着向反应釜内放入丙氨酸0.52千克和葡萄糖3.53千克，接着将反应釜升温至126摄氏度，同时均匀搅拌反应釜内的物质，转速为40转每分钟，持续水解2个小时；
（4）、将番茄清洗干净，然后用粉碎机粉碎成番茄泥，将番茄泥通过紫外灯照射杀菌，制备成无菌番茄泥备用；
（5）、接着将反应釜内的降温至80摄氏度，向反应釜内加入丙氨酸2.5千克、麦芽糊精9.73千克、焦糖色素液1.2千克、步骤（4）制备好的无菌番茄泥20千克，味精1.9千克、精盐16千克、乳化剂0.4千克、维生素E 0.08千克、干贝素0.45千克、葡萄糖1千克和谷朊粉4千克搅拌均匀后自然冷却至常温，即制备成新型番茄味鸭肉调味膏。
本发明的目的在于提供一种新型番茄味鸭肉调味膏的制作方法，该新型番茄味鸭肉调味膏制作方法以常见的鸭胸肉为主要原料，制备过程中加入大豆蛋白粉、乳化剂番茄泥，同时通过丙氨酸、麦芽糊精、焦糖色素液、味精、精盐、乳化剂、维生素E、干贝素等调味剂的合理比例和添加顺序制备而成，通过添加过程中对搅拌时间和温度的控制来达到对调味膏最终味道的控制，该新型番茄味鸭肉调味膏制作方法制备出来的调味膏的味道正宗，营养丰富，而且制作工艺简单，工人的劳动强度小，降低了新型番茄味鸭肉调味膏的制作成本。
显然，上述实施例仅仅是为清楚地说明所作的举例，而并非对实施方式的限定。对于所属领域的普通技术人员来说，在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而由此所引伸出的显而易见的变化或变动仍处于本发明创造的保护范围之中。
Claims (1)
1.一种新型番茄味鸭肉调味膏的制作方法，其特征在于其步骤为：
（1）、取鸭胸肉77.5千克，将鸭胸肉77.5千克使用绞肉机绞成鸭胸肉肉馅备用；
（2）、将步骤（1）制备好的鸭胸肉肉馅全部放置到反应釜中，接着向反应釜中加入大豆蛋白粉1.72千克、纯净水20.14千克、木瓜蛋白酶0.65千克和乳化剂0.09千克，将反应釜内的温度升高至41-46摄氏度，同时均匀搅拌反应釜内的物质，转速为40转每分钟，持续水解2个小时；
（3）、接着向反应釜内放入丙氨酸0.52千克和葡萄糖3.53千克，接着将反应釜升温至121-126摄氏度，同时均匀搅拌反应釜内的物质，转速为40转每分钟，持续水解2个小时；
（4）、将番茄清洗干净，然后用粉碎机粉碎成番茄泥，将番茄泥通过紫外灯照射杀菌，制备成无菌番茄泥备用；
（5）、接着将反应釜内的降温至70-80摄氏度，向反应釜内加入丙氨酸2.5千克、麦芽糊精9.73千克、焦糖色素液1.2千克、步骤（4）制备好的无菌番茄泥15-20千克，味精1.9千克、精盐16千克、乳化剂0.4千克、维生素E 0.08千克、干贝素0.45千克、葡萄糖1千克和谷朊粉4千克搅拌均匀后自然冷却至常温，即制备成新型番茄味鸭肉调味膏。
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