CN108991396A - 一种高蛋白粉肚及其制备方法 - Google Patents
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Abstract
本发明公开了一种高蛋白粉肚,由以下重量份的原料组成:猪肉(瘦肉和肥肉)、动物蛋白、植物蛋白、螺旋藻粉、干猪膀胱皮等,内含大量的优质蛋白和人体必需微量元素,少量食用即可满足人们每日身体的正常需要,本发明还提供其制备方法,在不加入任何化学防腐剂、香精及色素条件下,凭藿香、螺旋藻与儿茶素等原料共同作用可有效延长保质期,使产品浓香适口、香而不腻、色泽纯正、风味独特、具有营养保健功效。
Description
技术领域
本发明属于熟肉食品领域,具体涉及一种高蛋白粉肚及其制备方法。
背景技术
粉肚,又称香肚,是山东省菏泽市东明县的传统名吃,在东明县已有百年历史。本产品承传统工艺,经多道工序精心配制而成,浓香适口、香而不腻、风味独特、色泽纯正、营养丰富、老少皆宜、令人百吃不厌,回味无穷。考虑到传统制作原料及方法更注重风味与口感,但不完全符合营养膳食原则,本发明从更低油、低脂、低盐、低糖、高蛋白的角度出发,以获得更加健康、营养而又美味的熟肉食品。
目前,我国肚类熟肉制品多采用高油、高脂的原料,且制作工艺繁琐、选料不够严谨、更注重保存风味,使成品在健康安全性与营养成分含量等方面都有缺陷,因此,一种集风味、营养和保健为一体的熟肉粉肚更能满足人们需求。
发明内容
本发明为了弥补已有技术的缺陷,本发明提供了一种高蛋白粉肚,是集风味、营养和保健为一体的熟肉粉肚,同时提供了该高蛋白粉肚的制备方法。
本发明通过以下的技术方案实现:
一种高蛋白粉肚,包括以下重量份的原料:猪肉50份、动物蛋白7-10份、植物蛋白9-12份、螺旋藻粉3-5份、淀粉11-12份、食用盐9-14份、八角3-5份、花椒1-2份、桂皮1-2份、桔皮1-2份、藿香2-3份、橄榄油5-8份、料酒6-9份、香油3-5份、完整干猪膀胱皮100份。
所述的猪肉,由瘦肉30-35份、肥肉15-20份腌制而成。
所述的动物蛋白,由牛骨粉、乳清蛋白粉、全蛋粉、蛋黄粉中的一种或多种混合而成。
所述的植物蛋白,由火麻仁蛋白粉、大豆蛋白粉、绿豆蛋白粉和黑豆蛋白粉中的一种或多种混合而成。
上述高蛋白粉肚,还包括儿茶素3-8份。
本发明还提供了一种高蛋白粉肚的制备方法,包括以下步骤:
(1)除去猪膀胱皮外部附着的筋络和脂肪,然后两次擦腌:第一次用8-11份的盐均匀擦100份猪膀胱皮的内外面,擦后放入缸中或罐内,盖上盖腌制;10d后再用5-7份的盐进行二次擦腌,擦后放入缸中腌制,15d后从盐卤中取出猪膀胱皮,将其内外洗涤6-8次,然后放入蒲包中晾挂,得到腌制猪肉;
(2)将八角3-5份、花椒1-2份、桂皮1-2份、桔皮1-2份、藿香2-3份研粉焙黄制成混合香料;
(3)将步骤(1)中腌制猪肉绞碎,制得碎肉;
(4)将淀粉、动物蛋白粉、植物蛋白粉、螺旋藻粉、儿茶素混合后加入步骤(3)的碎肉中,然后与步骤(2)混合香料一并放入搅拌机,最后加入水、橄榄油5-8份、料酒6-9份,均匀搅拌,得到肉馅;
(5)用灌肠机将步骤(4)的肉馅灌入猪膀胱皮内,灌入量不应超过猪膀胱皮容量的2/3;膀胱口用针穿线绳缝5针,将两端线头扎紧系牢,制得灌肚;
(6)将酱油加入十倍水中,加热至80℃,将步骤(5)的灌肚入锅,上压铁蓖子,将灌肚压入水中,继续加热至90-99℃, 煮至1-3小时,中间翻动1-4次,并用铁针在灌肚上戳洞,放出灌肚中的气体,避免灌肚爆裂,煮熟出锅时用3-5份香油均匀淋浇于表面,并进行匀速旋转,使小肚外表层充分浸润;
(7) 将经过上述灌装的粉肚在8-12℃、相对湿度70-80%环境下干燥25d,使其pH值达到5.0-5.5即为成品。
本发明的有益效果为:
1、延长粉肚的保质期
藿香、螺旋藻在提供营养的同时,提高防腐性;两者共同作用,相辅相成,杀菌消毒,抗氧化,在不添加任何防腐剂的情况下,延长粉肚的保质期。儿茶素是茶叶的重要成分,是天然的油脂抗氧化剂,抗氧化活性甚至比维他命E还好。并且可以清除人体产生的自由基,以保护细胞膜,减缓衰老,同时加入儿茶素后,与藿香、螺旋藻共同作用,使保质期更长。
2、配方合理、营养均衡
本发明的高蛋白粉肚,制作过程简单,原料丰富,营养均衡,风味独特口感好;人体对蛋白质的需要不仅取决于蛋白质的含量,还取决于蛋白质中所含必需氨基酸的种类及比例,因此本发明的配方是根据人体蛋白质及必需氨基酸的比例而设定,更适合人体,营养丰富,却不会引起高血脂。
3、增加免疫力,降低胆固醇
在制作装肚的混合材料时,合理的猪肉肥肉与瘦肉的比例,减少脂肪、碳水化合物及盐分的摄入,再结合加入的螺旋藻、多种动物蛋白粉和植物蛋白粉、儿茶素,含有丰富的氨基酸、支链氨基酸、脂肪酸、黄酮,可以增加免疫力、降低胆固醇,增强保健功能,有益健康。
具体实施方式:
下面将结合实施例来进一步说明本发明,但是本发明并不因此而受到任何限制。
实施例1
一种高蛋白粉肚的制备方法,包括以下步骤:
(1)除去猪膀胱皮外部附着的筋络和脂肪,取瘦肉30份、肥肉20份然后两次擦腌:第一次用8份的盐均匀擦100份猪膀胱皮的内外面,擦后放入缸中或罐内,盖上盖腌制;10d后再用5份的盐进行二次擦腌,擦后放入缸中腌制,15d后从盐卤中取出猪膀胱皮,将其内外洗涤6次,然后放入蒲包中晾挂;
(2)将八角3份、花椒2份、桂皮2份、桔皮1份、藿香2份研粉焙黄制成混合香料;
(3)将步骤(1)猪肉绞碎,制得碎肉;
(4)将淀粉11份、牛骨粉与乳清蛋白粉7份、火麻仁蛋白粉与大豆蛋白粉12份、螺旋藻粉3份、儿茶素3份混合后加入步骤(3)的碎肉中,然后与步骤(2)混合香料一并放入搅拌机,最后加入水、橄榄油5份、料酒7份,均匀搅拌,得到肉馅;
(5)用灌肠机将步骤(4)的肉馅灌入猪膀胱皮内,灌入量不应超过猪膀胱皮容量的2/3;膀胱口用针穿线绳缝5针,将两端线头扎紧系牢,制得灌肚;
(6)将酱油加入十倍水中,加热至80℃,将步骤(5)的灌肚入锅,上压铁蓖子,将灌肚压入水中,继续加热至96℃,煮至2小时,中间翻动3次,并用铁针在灌肚上戳洞,放出灌肚中的气体,避免灌肚爆裂,煮熟出锅时用5份香油均匀淋浇于表面,并进行匀速旋转,使小肚外表层充分浸润。
(7) 将经过上述灌装的粉肚在8℃、相对湿度75%环境下干燥25d,使其pH值达到5.0即为成品,可进行成品包装。成品应在卫生、阴凉、干燥处或0℃-4℃或-18℃以下贮存。
实施例2
一种高蛋白粉肚的制备方法,包括以下步骤:
(1)除去猪膀胱皮外部附着的筋络和脂肪,取瘦肉35份、肥肉15份然后两次擦腌:第一次用11份的盐均匀擦100份猪膀胱皮的内外面,擦后放入缸中或罐内,盖上盖腌制;10d后再用7份的盐进行二次擦腌,擦后放入缸中腌制,15d后从盐卤中取出猪膀胱皮,将其内外洗涤7次,然后放入蒲包中晾挂;
(2)将八角5份、花椒1份、桂皮1份、桔皮2份、藿香3份研粉焙黄制成混合香料;
(3)将步骤(1)腌制猪肉绞碎,制得碎肉;
(4)将淀粉11份、乳清蛋白粉和全蛋粉7份、绿豆蛋白粉和黑豆蛋白粉9份、螺旋藻粉3份、儿茶素5份混合后加入步骤(3)的碎肉中,然后与步骤(2)混合香料一并放入搅拌机,最后加入水、橄榄油6份、料酒9份,均匀搅拌,得到肉馅;
(5)用灌肠机将步骤(4)的肉馅灌入猪膀胱皮内,灌入量不应超过猪膀胱皮容量的2/3;膀胱口用针穿线绳缝5针,将两端线头扎紧系牢,制得灌肚;
(6)将酱油加入十倍水中,加热至80℃,将步骤(5)的灌肚入锅,上压铁蓖子,将灌肚压入水中,继续加热至95℃, 煮至2.5小时,中间翻动3次,并用铁针在灌肚上戳洞,放出灌肚中的气体,避免灌肚爆裂,煮熟出锅时用4份香油均匀淋浇于表面,并进行匀速旋转,使小肚外表层充分浸润。
(7) 将经过上述灌装的粉肚在12℃、相对湿度70%环境下干燥25d,使其pH值达到5.2即为成品,可进行成品包装。成品应在卫生、阴凉、干燥处或0℃-4℃或-18℃以下贮存。
实施例3
一种高蛋白粉肚的制备方法,包括以下步骤:
(1)除去猪膀胱皮外部附着的筋络和脂肪,取瘦肉25份、肥肉25份,然后两次擦腌:第一次用10份的盐均匀擦100份猪膀胱皮的内外面,擦后放入缸中或罐内,盖上盖腌制;10d后再用6份的盐进行二次擦腌,擦后放入缸中腌制,15d后从盐卤中取出猪膀胱皮,将其内外洗涤8次,然后放入蒲包中晾挂;
(2)将八角4份、花椒2份、桂皮2份、桔皮2份、藿香2份研粉焙黄制成混合香料;
(3)将猪肉绞碎,制得碎肉;
(4)将淀粉12份、牛骨粉和蛋黄粉8份、大豆蛋白粉和黑豆蛋白粉10份、螺旋藻粉4份、儿茶素6份混合后加入步骤(3)的碎肉中,然后与步骤(2)混合香料一并放入搅拌机,最后加入水、橄榄油8份、料酒8份,均匀搅拌,得到肉馅;
(5)用灌肠机将步骤(4)的肉馅灌入猪膀胱皮内,灌入量不应超过猪膀胱皮容量的2/3;膀胱口用针穿线绳缝5针,将两端线头扎紧系牢,制得灌肚;
(6)将酱油加入十倍水中,加热至80℃,将步骤(5)的灌肚入锅,上压铁蓖子,将灌肚压入水中,继续加热至99℃, 煮至3小时,中间翻动4次,并用铁针在灌肚上戳洞,放出灌肚中的气体,避免灌肚爆裂,煮熟出锅时用3份香油均匀淋浇于表面,并进行匀速旋转,使小肚外表层充分浸润。
(7) 将经过上述灌装的粉肚在9℃、相对湿度76%环境下干燥25d,使其pH值达到5.4即为成品,可进行成品包装。成品应在卫生、阴凉、干燥处或0℃-4℃或-18℃以下贮存。
实施例4
一种高蛋白粉肚的制备方法,包括以下步骤:
(1)除去猪膀胱皮外部附着的筋络和脂肪,取瘦肉25份、肥肉25份,然后两次擦腌:第一次用10份的盐均匀擦100份猪膀胱皮的内外面,擦后放入缸中或罐内,盖上盖腌制;10d后再用6份的盐进行二次擦腌,擦后放入缸中腌制,15d后从盐卤中取出猪膀胱皮,将其内外洗涤8次,然后放入蒲包中晾挂;
(2)将八角4份、花椒2份、桂皮2份、桔皮2份、藿香2份研粉焙黄制成混合香料;
(3)将猪肉绞碎,制得碎肉;
(4)将淀粉12份、牛骨粉和蛋黄粉8份、大豆蛋白粉和黑豆蛋白粉10份、螺旋藻粉4份混合后加入步骤(3)的碎肉中,然后与步骤(2)混合香料一并放入搅拌机,最后加入水、橄榄油7份、料酒8份,均匀搅拌,得到肉馅;
(5)用灌肠机将步骤(4)的肉馅灌入猪膀胱皮内,灌入量不应超过猪膀胱皮容量的2/3;膀胱口用针穿线绳缝5针,将两端线头扎紧系牢,制得灌肚;
(6)将酱油加入十倍水中,加热至80℃,将步骤(5)的灌肚入锅,上压铁蓖子,将灌肚压入水中,继续加热至99℃, 煮至3小时,中间翻动4次,并用铁针在灌肚上戳洞,放出灌肚中的气体,避免灌肚爆裂,煮熟出锅时用3份香油均匀淋浇于表面,并进行匀速旋转,使小肚外表层充分浸润。
(7) 将经过上述灌装的粉肚在9℃、相对湿度76%环境下干燥25d,使其pH值达到5.4即为成品,可进行成品包装。成品应在卫生、阴凉、干燥处或0℃-4℃或-18℃以下贮存。
对比例1
一种高蛋白粉肚的制备方法,包括以下步骤:
(1)除去猪膀胱皮外部附着的筋络和脂肪,取瘦肉25份、肥肉25份,然后两次擦腌:第一次用10份的盐均匀擦100份猪膀胱皮的内外面,擦后放入缸中或罐内,盖上盖腌制;10d后再用6份的盐进行二次擦腌,擦后放入缸中腌制,15d后从盐卤中取出猪膀胱皮,将其内外洗涤8次,然后放入蒲包中晾挂;
(2)将八角4份、花椒2份、桂皮2份、桔皮2份研粉焙黄制成混合香料;
(3)将猪肉绞碎,制得碎肉;
(4)将淀粉12份、牛骨粉和蛋黄粉8份、大豆蛋白粉和黑豆蛋白粉10份、混合后加入步骤(3)的碎肉中,然后与步骤(2)混合香料一并放入搅拌机,最后加入水、橄榄油7份、料酒8份,均匀搅拌,得到肉馅;
(5)用灌肠机将步骤(4)的肉馅灌入猪膀胱皮内,灌入量不应超过猪膀胱皮容量的2/3;膀胱口用针穿线绳缝5针,将两端线头扎紧系牢,制得灌肚;
(6)将酱油加入十倍水中,加热至80℃,将步骤(5)的灌肚入锅,上压铁蓖子,将灌肚压入水中,继续加热至99℃, 煮至3小时,中间翻动4次,并用铁针在灌肚上戳洞,放出灌肚中的气体,避免灌肚爆裂,煮熟出锅时用3份香油均匀淋浇于表面,并进行匀速旋转,使小肚外表层充分浸润。
(7) 将经过上述灌装的粉肚在9℃、相对湿度76%环境下干燥25d,使其pH值达到5.4即为成品,可进行成品包装。成品应在卫生、阴凉、干燥处或0℃-4℃或-18℃以下贮存。
对比例2
一种高蛋白粉肚的制备方法,包括以下步骤:
(1)除去猪膀胱皮外部附着的筋络和脂肪,取肥肉50份,然后两次擦腌:第一次用10份的盐均匀擦100份猪膀胱皮的内外面,擦后放入缸中或罐内,盖上盖腌制;10d后再用6份的盐进行二次擦腌,擦后放入缸中腌制,15d后从盐卤中取出猪膀胱皮,将其内外洗涤8次,然后放入蒲包中晾挂;
(2)将八角4份、花椒2份、桂皮2份、桔皮2份、藿香2份研粉焙黄制成混合香料;
(3)将猪肉绞碎,制得碎肉;
(4)将淀粉12份、牛骨粉和蛋黄粉8份、大豆蛋白粉和黑豆蛋白粉10份、螺旋藻粉4份、儿茶素6份混合后加入步骤(3)的碎肉中,然后与步骤(2)混合香料一并放入搅拌机,最后加入水、橄榄油7份、料酒8份,均匀搅拌,得到肉馅;
(5)用灌肠机将步骤(4)的肉馅灌入猪膀胱皮内,灌入量不应超过猪膀胱皮容量的2/3;膀胱口用针穿线绳缝5针,将两端线头扎紧系牢,制得灌肚;
(6)将酱油加入十倍水中,加热至80℃,将步骤(5)的灌肚入锅,上压铁蓖子,将灌肚压入水中,继续加热至99℃, 煮至3小时,中间翻动4次,并用铁针在灌肚上戳洞,放出灌肚中的气体,避免灌肚爆裂,煮熟出锅时用3份香油均匀淋浇于表面,并进行匀速旋转,使小肚外表层充分浸润。
(7) 将经过上述灌装的粉肚在9℃、相对湿度76%环境下干燥25d,使其pH值达到5.4即为成品,可进行成品包装。成品应在卫生、阴凉、干燥处或0℃-4℃或-18℃以下贮存。
熏煮肠、肚类食品国标SB/T10279—2017中要求:脂肪含量≦35%,普通级蛋白质含量≧10%、优级蛋白质含量≧14%、特级蛋白质含量≧16%,对实施例及对比例制备的粉肚进行分析,结果如表1所示:
表1实施例及对比例制备的粉肚分析比较结果
传统粉肚食品的保质期一般在90天左右,额外添加入藿香、儿茶素与螺旋藻等原料后的实施例1、2、3、4及对比例2 可明显看到保质期得到有效延长,未进行添加的对比例1与传统配方相比保质期未见明显变化。且六种实验方案中蛋白质含量均符合特级蛋白食品的要求,除仅使用肥肉的对比例2外均符合脂肪的国标要求,消费者阶段性适量食用本食品并不会对胆固醇或甘油三酯造成明显提升,属安全食品的范畴。
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 (6)
1.一种高蛋白粉肚,其特征在于,包括以下重量份的原料:猪肉50份、动物蛋白7-10份、植物蛋白9-12份、螺旋藻粉3-5份、淀粉11-12份、食用盐9-14份、八角3-5份、花椒1-2份、桂皮1-2份、桔皮1-2份、藿香2-3份、橄榄油5-8份、料酒6-9份、香油3-5份、完整干猪膀胱皮100份。
2.根据权利要求1所述的高蛋白粉肚,其特征在于,所述的猪肉,由瘦肉30-35份、肥肉15-20份腌制而成。
3.根据权利要求1所述的高蛋白粉肚,其特征在于,动物蛋白,由牛骨粉、乳清蛋白粉、全蛋粉、蛋黄粉中的一种或多种混合而成。
4.根据权利要求1所述的高蛋白粉肚,其特征在于,所述的植物蛋白,由火麻仁蛋白粉、大豆蛋白粉、绿豆蛋白粉和黑豆蛋白粉中的一种或多种混合而成。
5.根据权利要求1所述的高蛋白粉肚,其特征在于,还包括儿茶素3-8份。
6.一种权利要求1所述的高蛋白粉肚的制备方法,其特征在于,包括以下步骤:
(1)除去猪膀胱皮外部附着的筋络和脂肪,然后两次擦腌:第一次用8-11份的盐均匀擦100份猪膀胱皮的内外面,擦后放入缸中或罐内,盖上盖腌制;10d后再用5-7份的盐进行二次擦腌,擦后放入缸中腌制,15d后从盐卤中取出猪膀胱皮,将其内外洗涤6-8次,然后放入蒲包中晾挂,得到腌制猪肉;
(2)将八角3-5份、花椒1-2份、桂皮1-2份、桔皮1-2份、藿香2-3份研粉焙黄制成混合香料;
(3)将步骤(1)中腌制猪肉绞碎,制得碎肉;
(4)将淀粉、动物蛋白粉、植物蛋白粉、螺旋藻粉、儿茶素混合后加入步骤(3)的碎肉中,然后与步骤(2)混合香料一并放入搅拌机,最后加入水、橄榄油5-8份、料酒6-9份,均匀搅拌,得到肉馅;
(5)用灌肠机将步骤(4)的肉馅灌入猪膀胱皮内,灌入量不应超过猪膀胱皮容量的2/3;膀胱口用针穿线绳缝5针,将两端线头扎紧系牢,制得灌肚;
(6)将酱油加入十倍水中,加热至80℃,将步骤(5)的灌肚入锅,上压铁蓖子,将灌肚压入水中,继续加热至90-99℃, 煮至1-3小时,中间翻动1-4次,并用铁针在灌肚上戳洞,放出灌肚中的气体,避免灌肚爆裂,煮熟出锅时用香油均匀淋浇于表面,并进行匀速旋转,使小肚外表层充分浸润;
(7) 将经过上述灌装的粉肚在8-12℃、相对湿度70-80%环境下干燥25d,使其pH值达到5.0-5.5即为成品。
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