CN108850856A - 一种多菌种发酵肉脯的制作方法 - Google Patents
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Classifications
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- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种多菌种发酵肉脯的制作方法,包括以下步骤:将新鲜的冷鲜肉切成片状,加入肉片重量0.02%‑0.05%的木瓜蛋白酶和风味蛋白酶(1:2)双酶水解10min‑30min,加入肉片重量0.75%‑2.25%的果葡糖浆和红色麦芽糖浆作为菌种碳源,添加肉片重量0.05%‑0.2%的多菌种发酵剂(乳酸菌:酵母菌:木糖葡萄球菌为1:2:4)进行发酵8‑16h,加入肉片重量30.2%‑40.2%的辅料和0.6%‑0.9%的固态油脂,正反转各拌料10min‑20min,后经摊筛、阶段升温脱水干燥、远红外‑热风组合烤制成肉脯。该肉脯解决了传统肉脯口感较硬,咀嚼性较差,色泽不稳定,风味单一的缺点,营养价值高、口感酥脆,色泽红润自然,香味浓郁,食用方便,适用于各类人群食用。
Description
技术领域
本发明属于食品加工制作领域,具体涉及一种多菌种发酵肉脯的制作方法。
背景技术
在休闲食品领域,休闲肉制品具有非常广阔的市场前景。大多数的肉制品多以咸、辣为特色风味,且相对其他类型的休闲食品,休闲肉制品种类少,口味单一。随着人们对天然健康食品需求的不断增大,优质、健康、营养的特色休闲肉制品更具有广阔的市场空间。
历年来,肉脯作为传统的休闲肉制品深受消费者喜欢,传统工艺条件下,由于肉脯较低的含水量使产品咀嚼性较差,而且传统肉脯的色泽与风味主要依靠烤制来达到预期的效果,导致其风味单一,色泽难以控制。长期以来,传统肉脯的硬质口感、风味单一、色泽不稳定的问题并没有得到很好的解决,限制了肉脯市场的发展。因此生产一种口感好,营养价值高,色泽红润稳定,香味浓郁,适合更多消费者需要的肉脯制品具有重要的意义。
肉经微生物发酵,能促进蛋白质、脂肪、糖类等大分子物质的降解,提高产品的消化吸收率和营养价值,改善产品的风味和质构。我国的发酵肉制品很多,但利用发酵技术改善肉脯品质的研究较少。杨锡洪等采用植物乳杆菌和木糖葡萄球菌混合发酵剂发酵金丝鱼干,发现接种混合发酵剂可以使产品风味浓郁,鲜味足,回味好,质构得到明显改善。赵岩等采用植物乳杆菌、戊糖片球菌和木糖葡萄球菌作为混合发酵剂来发酵果蔬复合鹿肉脯,改善了鹿肉脯的质构和风味。樊明明等采用植物乳杆菌、戊糖片球菌和肉糖葡萄球菌作为混合发酵剂来发酵肉脯,改善肉脯的质构和风味。已见的文献报道中多是利用植物乳杆菌和球菌来发酵,而采用酵母菌混合发酵肉脯,提高肉脯品质的研究未见报道。
发明内容
本发明提供了一种多菌种发酵肉脯的制作方法,它采用木瓜蛋白酶和风味蛋白酶双酶水解,乳酸菌、酵母菌和木糖葡萄球菌多菌种发酵、添加固态油脂,远红外-热风组合烤制等技术,制作出一种多菌种发酵肉片肉脯,可以丰富肉脯的风味,形成肉脯的红色色泽,提高肉脯的酥脆性和营养价值。
本发明采用了以下技术方案:一种多菌种发酵肉脯的制作方法,包括以下步骤:
(1)购买新鲜的冷鲜肉(猪Ⅳ号肉)作为原料,去除筋膜和油脂,按肉自然纹理的方向放入片肉机中,切成片状,厚度为1.6mm-2mm,切片前-4℃预冻;
(2)薄肉片中加入复合酶制剂在10℃下水解10min-30min;
(3)在酶解后的薄肉片中加入果葡糖浆和红色麦芽糖浆作为菌种碳源,添加量为肉片重量的0.75%-2.25%,搅拌均匀;
(4)添加肉片重量0.05%-0.2%的多菌种发酵剂进行发酵,发酵温度10℃,发酵时间8-16h;
(5)在发酵好的肉片中加入白砂糖、鸡蛋、鱼露、香辛料、味精、D异抗血酸钠、5-呈味核苷酸二钠等辅料,混合均匀;
(6)将肉片重量0.6%-0.9%的固态油脂融化后加入腌制料中,在拌料机中正反转各拌料10min-20min,拌料至肉片发粘,倒入容器内在10℃以下静置15min,使各种辅料渗透到组织中;
(7)将拌料好的肉片摊在刷好油的竹筛上成型,然后进行阶段升温脱水干燥,脱水后进行远红外-热风组合烤制成肉脯;
(8)将烤制后的肉脯进行冷却、压平、切片、检测和包装。
优选的,本发明步骤(2)中加入的复合酶制剂为木瓜蛋白酶和风味蛋白酶,其质量比为1:2,在肉脯中添加的总量为肉片重量的0.02%-0.04%。
优选的,本发明步骤(3)中加入的果葡糖浆和红色麦芽糖浆,其质量比为:2:3,1:2,1:1,2:1,3:2。
优选的,本发明步骤(4)中加入的多菌种发酵剂为乳酸菌、酵母菌和木糖葡萄球菌,其质量比为1:2:4。
优选的,本发明步骤(5)中加入的辅料为肉片重量的30.2%-40.2%,其中白砂糖为肉片重量的15%-19%,鱼露为肉片重量的6%-9%,鸡蛋为肉片重量的9%-12%。
优选的,本发明步骤(6)中加入的固态油脂为无盐甜黄油、澄清黄油、起酥油、猪油或几者的混合物。
优选的,本发明步骤(7)中采用的阶段升温脱水干燥程序为:第一段热风炉干燥温度为45℃-55℃,第一段干燥时间为120min-160min,第二段干燥温度为75℃-88℃,第二段干燥时间为200min-240min,脱水干燥后肉脯水分含量<30%。
优选的,本发明步骤(7)中采用的远红外-热风组合烤制程序为:将脱水干燥后的肉脯放在远红外温控肉脯烤炉的转动铁网上,第一段热风干燥温度Ⅰ为170℃-190℃,第二段热风干燥温度Ⅱ为230℃-250℃,第三段远红外烤制温度Ⅲ为265℃-285℃,远红外-热风组合烤制时间为80 S-120S,成品水分含量<13%。
优选的,本发明步骤(8)中采用的包装形式为塑料罐、铝罐、纸袋、真空或充氮气包装。
本发明具有以下有益效果:
(1)在多菌种发酵肉脯的制作过程中,前期加入的木瓜蛋白酶和风味蛋白酶能降解蛋白质形成非蛋白氮和游离氨基酸等风味前体物,内切酶和外切酶相结合,有利于发酵肉脯特有风味的形成和提高肉脯的嫩度。
(2)由于乳酸菌、酵母菌和木糖葡萄球菌多菌种的发酵作用,肉脯中蛋白质、脂肪等大分子物质被降解成小分子物质,更利于消化吸收,改善了产品的咀嚼性和质构,并赋予了肉脯特殊的香味。
(3)乳酸菌、酵母菌和木糖葡萄球菌对肉脯的发酵作用,能在不加亚硝酸盐和色素的情况下,使肉脯产生人们喜爱的红色色泽,而且色泽稳定,提高产品的安全性。
(4)将固态油脂加入肉片肉脯中,提高了肉脯的酥脆性。
(5)肉脯采用阶段升温脱水干燥和远红外-热风组合烤制,符合肉蛋白干燥特性,减少有害物质产生,提高干燥效率和肉脯品质,并对肉脯的风味、颜色和质构有益。
(6)采用塑料罐、铝罐、充氮气、真空等包装形式,阻透性好,隔绝氧气,抑制产品氧化,防止产品在运输中被压碎。
附图说明
图1为本发明的工艺流程图。
具体实施方式
下面通过实施例进一步说明本发明。
实施例1
取10kg冷鲜的猪后腿瘦肉块(猪Ⅳ号肉),去除筋膜和油脂, -4℃预冻,将瘦肉块按肉自然纹理的方向放入片肉机中,将肉块切成1.8mm厚的薄肉片;添加3g的复合酶制剂在10℃下水解20min,其中复合酶制剂为木瓜蛋白酶和风味蛋白酶,其质量比为1:2;酶解后加入130g果葡糖浆和65g红色麦芽糖浆,搅拌均匀;添加10g的多菌种发酵剂在10℃下发酵12h,其中多菌种发酵剂为乳酸菌、酵母菌和木糖葡萄球菌,其质量比为1:2:4;在发酵好的肉片中边搅拌边加入3.4kg白砂糖、鸡蛋、鱼露、香辛料、味精、D异抗血酸钠、5-呈味核苷酸二钠等辅料,其中白砂糖1.6kg,鱼露0.7kg,鸡蛋1.05kg;再加入已融化的75g起酥油,在拌料机中正反转各拌料10min,拌料至肉片发粘,倒入容器内在10℃以下静置15min,使各种辅料渗透到组织中;将拌料好的肉片摊在刷好油的竹筛上成型,然后在热风炉中进行阶段升温脱水干燥,第一段热风炉干燥温度为50℃,第一段干燥时间为140min,第二段干燥温度为80℃,第二段干燥时间为220min,脱水干燥后的肉脯水分含量<30%;将脱水干燥后的肉脯放在远红外温控肉脯烤炉的转动铁网上进行远红外-热风组合烤制,第一段热风干燥温度Ⅰ为180℃,第二段热风干燥温度Ⅱ为240℃,第三段远红外烤制温度Ⅲ为275℃,远红外-热风组合烤制时间为100S,成品肉脯的水分含量<13%;将烤制后的肉脯进行冷却、压平、切片、检测和塑料罐包装后为多菌种发酵肉脯成品。
实施例2
取10kg冷鲜的猪后腿瘦肉块(猪Ⅳ号肉),去除筋膜和油脂, -4℃预冻,将瘦肉块按肉自然纹理的方向放入片肉机中,将肉块切成1.6mm厚的薄肉片;添加2.5g的复合酶制剂在10℃下水解25min,其中复合酶制剂为木瓜蛋白酶和风味蛋白酶,其质量比为1:2;酶解后加入100g果葡糖浆和100g红色麦芽糖浆,搅拌均匀;添加8g的多菌种发酵剂在10℃下发酵14h,其中多菌种发酵剂为乳酸菌、酵母菌和木糖葡萄球菌,其质量比为1:2:4;在发酵好的肉片中边搅拌边加入3.45kg白砂糖、鸡蛋、鱼露、香辛料、味精、D异抗血酸钠、5-呈味核苷酸二钠等辅料,其中白砂糖1.55kg,鱼露0.85kg,鸡蛋1.00kg;再加入已融化的60g无盐甜黄油,在拌料机中正反转各拌料15min,拌料至肉片发粘,倒入容器内在10℃以下静置15min,使各种辅料渗透到组织中;将拌料好的肉片摊在刷好油的竹筛上成型,然后在热风炉中进行阶段升温脱水干燥,第一段热风炉干燥温度为45℃,第一段干燥时间为160min,第二段干燥温度为88℃,第二段干燥时间为200min,脱水干燥后的肉脯水分含量<30%;将脱水干燥后的肉脯放在远红外温控肉脯烤炉的转动铁网上进行远红外-热风组合烤制,第一段热风干燥温度Ⅰ为170℃,第二段热风干燥温度Ⅱ为230℃,第三段远红外烤制温度Ⅲ为265℃,远红外-热风组合烤制时间为120S,成品肉脯的水分含量<13%;将烤制后的肉脯进行冷却、压平、切片、检测和充氮气包装后为多菌种发酵肉脯成品。
实施例3
取10kg冷鲜的猪后腿瘦肉块(猪Ⅳ号肉),去除筋膜和油脂, -4℃预冻,将瘦肉块按肉自然纹理的方向放入片肉机中,将肉块切成2mm厚的薄肉片;添加3.5g的复合酶制剂在10℃下水解18min,其中复合酶制剂为木瓜蛋白酶和风味蛋白酶,其质量比为1:2;酶解后加入120g果葡糖浆和80g红色麦芽糖浆,搅拌均匀;添加15g的多菌种发酵剂在10℃下发酵10h,其中多菌种发酵剂为乳酸菌、酵母菌和木糖葡萄球菌,其质量比为1:2:4;在发酵好的肉片中边搅拌边加入3.6kg白砂糖、鸡蛋、鱼露、香辛料、味精、D异抗血酸钠、5-呈味核苷酸二钠等辅料,其中白砂糖1.75kg,鱼露0.65kg,鸡蛋1.15kg;再加入已融化的80g澄清黄油,在拌料机中正反转各拌料20min,拌料至肉片发粘,倒入容器内在10℃以下静置15min,使各种辅料渗透到组织中;将拌料好的肉片摊在刷好油的竹筛上成型,然后在热风炉中进行阶段升温脱水干燥,第一段热风炉干燥温度为55℃,第一段干燥时间为120min,第二段干燥温度为75℃,第二段干燥时间为240min,脱水干燥后的肉脯水分含量<30%;将脱水干燥后的肉脯放在远红外温控肉脯烤炉的转动铁网上进行远红外-热风组合烤制,第一段热风干燥温度Ⅰ为190℃,第二段热风干燥温度Ⅱ为250℃,第三段远红外烤制温度Ⅲ为285℃,远红外-热风组合烤制时间为80S,成品肉脯的水分含量<13%;将烤制后的肉脯进行冷却、压平、切片、检测和真空包装后为多菌种发酵肉脯成品。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (9)
1.一种多菌种发酵肉脯的制作方法,其特征在于,包括以下步骤:
(1)新鲜的冷鲜肉(猪Ⅳ号肉)作为原料,去除筋膜和油脂,按肉[1] 的方向放入片肉机中,切成片状,厚度为1.6mm-2mm,切片前-4℃预冻;
(2)薄肉片中加入复合酶制剂在10℃下水解10min-30min;
(3)在酶解后的薄肉片中加入果葡糖浆和红色麦芽糖浆作为菌种碳源,添加量为肉片重量的0.75%-2.25%,搅拌均匀;
(4)添加肉片重量0.05%-0.2%的多菌种发酵剂进行发酵,发酵温度10℃,发酵时间8-16h;
(5)在发酵好的肉片中加入白砂糖、鸡蛋、鱼露、香辛料、味精、D异抗血酸钠、5-呈味核苷酸二钠等辅料,混合均匀;
(6)将肉片重量0.6%-0.9%的固态油脂融化后加入腌制料中,在拌料机中正反转各拌料10min-20min,拌料至肉片发粘,倒入容器内在10℃以下静置15min,使各种辅料渗透到组织中;
(7)将拌料好的肉片摊在刷好油的竹筛上成型,然后进行阶段升温脱水干燥,脱水后进行远红外-热风组合烤制成肉脯;
(8)将烤制后的肉脯进行冷却、压平、切片、检测和包装。
2.根据权利要求1所述的一种多菌种发酵肉脯的制作方法,其特征在于:加入的复合酶制剂为木瓜蛋白酶和风味蛋白酶,其质量比为1:2,在肉脯中添加的总量为肉片重量的0.02%-0.04%。
3.根据权利要求1所述的一种多菌种发酵肉脯的制作方法,其特征在于:加入的果葡糖浆和红色麦芽糖浆,其质量比为:2:3,1:2,1:1,2:1,3:2。
4.根据权利要求1所述的一种多菌种发酵肉脯的制作方法,其特征在于:加入的多菌种发酵剂为乳酸菌、酵母菌和木糖葡萄球菌,其质量比为1:2:4。
5.根据权利要求1所述的一种多菌种发酵肉脯的制作方法,其特征在于:
加入的辅料为肉片重量的30.2%-40.2%,其中白砂糖为肉片重量的15%-19%,鱼露为肉片重量的6%-9%,鸡蛋为肉片重量的9%-12%。
6.根据权利要求1所述的一种多菌种发酵肉脯的制作方法,其特征在于:加入的固态油脂为无盐甜黄油、澄清黄油、起酥油、猪油或几者的混合物。
7.根据权利要求1所述的一种多菌种发酵肉脯的制作方法,其特征在于:采用的阶段升温脱水干燥程序为:第一段热风炉干燥温度为45℃-55℃,第一段干燥时间为120min-160min,第二段干燥温度为75℃-88℃,第二段干燥时间为200min-240min,脱水干燥后的肉脯水分含量<30%。
8.根据权利要求1所述的一种多菌种发酵肉脯的制作方法,其特征在于:采用的远红外-热风组合烤制程序为:将脱水干燥后的肉脯放在远红外温控肉脯烤炉的转动铁网上,第一段热风干燥温度Ⅰ为170℃-190℃,第二段热风干燥温度Ⅱ为230℃-250℃,第三段远红外烤制温度Ⅲ为265℃-285℃,远红外-热风组合烤制时间为80 S -120S,成品肉脯的水分含量<13%。
9.根据权利要求1所述的一种多菌种发酵肉脯的制作方法,其特征在于:采用的包装形式为塑料罐、铝罐、纸袋、真空或充氮气包装。
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