CN108991398A - 一种素食裹粉及其制作方法 - Google Patents
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Abstract
本发明涉及食品加工技术领域,尤其是一种素食裹粉及其制作方法。该素食裹粉的原料重量比配方为:变性淀粉100,肉松粉5‑20、蛋黄粉10‑20、板栗粉20‑50、黄豆粉0‑20、复合调味料1‑5;复合调味料的组成及重量比配方为:蔗糖10,食盐2‑5,呈味氨基酸0.1‑1,海藻酸钠0.1‑0.5;其中肉松粉为加工肉松时产生的下脚料碎肉松粉。本发明的素食裹粉,利用肉松加工下脚料碎肉松粉,辅以口感厚润的蛋黄粉、板栗粉等,经过烘烤、粉碎、调味等工序制成。食用时,直接蘸布在素食表面或者用高汤浸润后拌裹在素食表面,使传统素食具有浓厚的肉食风味,增进人们食欲,提高健康水平,减少动物源食品食源性疾病发生。
Description
技术领域
本发明涉及食品加工技术领域,尤其是一种素食裹粉及其制作方法。
背景技术
随着人们生活水平的不断提高,动物源食品的摄食比例越来越大,由动物源食品引起的食源性疾病比如心脑血管疾病的发病率持续上升,素食逐渐得到人们的重视和喜爱。但传统素食普遍缺乏动物源食品特有的口感风味,必须对传统素食进行口感改良才能有效提升素食愉悦感,满足食肉主义者的感官需求。
通常,人们改善素食口感的方法主要是采用油榨、烘烤等高温处理使得素食中的蛋白质发生麦拉德反应而增色增香,或者通过长时间的炖煮促使蛋白质分解成多肽或者氨基酸而提鲜出味,但无论是油榨、烘烤还是炖煮都有其工艺局限,对蛋白质含量较低的素食食材比如面饼、年糕和大部分蔬菜等在不改变食物形态的情况下难以达到改良口感的目的。
加工肉松后期,由于不可避免的挤压或翻拌,会产生10%-20%的肉松碎料,大量的肉松碎料除少量回料加工外均需另行处理。肉松碎料具有典型的肉食风味和口感。综合利用肉松碎料对提高整体效益、降低生产成本影响很大。
发明内容
为改善传统素食口感,使其具有肉食风味,提高素食在人们日常膳食中的比重,本发明提供一种素食裹粉,利用肉松加工下脚料碎肉松粉,辅以口感厚润的蛋黄粉、板栗粉等,经过烘烤、粉碎、调味等工序制成。食用时,直接蘸布在素食表面或者用高汤浸润后拌裹在素食表面,使传统素食具有浓厚的肉食风味,增进人们食欲,提高健康水平,减少动物源食品食源性疾病发生。
本发明通过以下技术方案得以实现:
一种素食裹粉,包括肉松粉、蛋黄粉、板栗粉、黄豆粉、变性淀粉和复合调味料,其原料重量比配方为:变性淀粉100,肉松粉5-20、蛋黄粉10-20、板栗粉20-50、黄豆粉0-20、复合调味料1-5;所述复合调味料的组成及重量比配方为:蔗糖10,食盐2-5,呈味氨基酸0.1-1,海藻酸钠0.1-0.5;所述肉松粉为加工肉松时产生的下脚料碎肉松粉。
上述原料重量比配方优选为:变性淀粉100,肉松粉20、蛋黄粉10、板栗粉30、复合调味料3;其复合调味料的组成及重量比配方优选为:蔗糖10,食盐5,呈味氨基酸0.5,海藻酸钠0.2。此时所得的素食裹粉肉松粉含量较高,口感和风味较接近于猪肉食品。
另一种优选的素食裹粉配方,其原料重量比为:变性淀粉100,肉松粉5、蛋黄粉10、板栗粉30、黄豆粉10,复合调味料5;其复合调味料的组成及重量比为:蔗糖10,食盐2,呈味氨基酸0.5,海藻酸钠0.1。此时所得的素食裹粉肉松粉含量较低,口感和风味仍具有浓厚的肉食特色,蛋黄风味更突出。
本发明的素食裹粉的制作方法,包括以下步骤:
(1)原料初加工:取加工肉松时产生的下脚料碎肉松粉,清理去杂后,入烘盘120℃-140℃烘烤8-10分钟,冷却后粉碎成60目以下肉松粉;黄豆清理干净后炒至豆仁微黄,冷却后粉碎成60目以下熟黄豆粉;成品蛋黄粉、板栗粉和变性淀粉过筛,并分别摊入烘盘在80℃-100℃温度条件下烘烤10-15分钟,取出,自然冷却;
(2)复合调料粉制作:蔗糖粉碎,食盐炒干;将蔗糖粉与食盐、呈味氨基酸粉、海藻酸钠充分混和均匀;
(3)配料混合:按工艺配方将步骤(1)加工的配料与步骤(2)制作的复合调味料充分混和均匀;计量包装即得预包装素食裹粉。
上述的素食裹粉的制作方法,其特征在于步骤(3)中复合调味料与其他配料分别进行预包装,使用时按食用者的的口味要求随时增减更加方便。
本发明的素食裹粉的食用方法,包括以下步骤:
(1)素食加工:制作面饼、年糕、豆条等素食;
(2)裹粉:将素食裹粉粘附在表面带有汤汁的素食外面;或者先将素食裹粉添加10%-30%的凉开水或者烹调高汤浸润10-15分钟后,拌裹在素食表面;
(3)入蒸笼蒸制或直接装盘食用。
本发明的素食裹粉所用的原料并不局限于上述原料,还可以包括蟹黄粉、虾粉、复合氨基酸和多肽等具有肉食风味的食物原料;所用的复合调味料也不局限于上述糖盐等基本调味料,可以按照不同消费习惯和口味偏好添加或者改变,比如适量添加辣椒、花椒、胡椒、桂皮、八角等粉碎料或者提取物。
具体实施方式
下面通过具体实施例对本发明进一步说明。
实施例1:
一种素食裹粉,包括肉松粉、蛋黄粉、板栗粉、变性淀粉和复合调味料,其原料重量比配方为:变性淀粉100,肉松粉20、蛋黄粉10、板栗粉30、复合调味料3;所述复合调味料的组成及重量比配方为:蔗糖10,食盐2-5,呈味氨基酸0.1-1,海藻酸钠0.1-0.5;所述肉松粉为加工肉松时产生的下脚料碎肉松粉。
实施例2:
一种素食裹粉,包括肉松粉、蛋黄粉、板栗粉、黄豆粉、变性淀粉和复合调味料,其原料重量比配方为:变性淀粉100,肉松粉5、蛋黄粉10、板栗粉30、黄豆粉10,复合调味料5;所述复合调味料的组成及重量比配方为:蔗糖10,食盐2,呈味氨基酸0.5,海藻酸钠0.1;所述肉松粉为加工肉松时产生的下脚料碎肉松粉。
实施例3:
一种实施例1的素食裹粉的制作方法,包括以下步骤:
(1)原料初加工:取加工肉松时产生的下脚料碎肉松粉,清理去杂后,入烘盘120℃烘烤10分钟,冷却后粉碎成60目以下肉松粉;成品蛋黄粉、板栗粉和变性淀粉过筛,并分别摊入烘盘在80℃温度条件下烘烤15分钟,取出,自然冷却;
(2)复合调料粉制作:蔗糖粉碎,食盐炒干;将蔗糖粉与食盐、呈味氨基酸粉、海藻酸钠充分混和均匀;
(3)配料混合:按工艺配方将步骤(1)加工的配料充分混和均匀,计量包装得预包装素食裹粉主料包;将步骤(2)所得的复合调味料按工艺配方和主料包重量,计量包装得预包装调包;
(4)组合包装:将主料包与调料包组合包装成预包装素食裹粉。
实施例4:
一种实施例2的素食裹粉的制作方法,包括以下步骤:
(1)原料初加工:取加工肉松时产生的下脚料碎肉松粉,清理去杂后,入烘盘140℃烘烤8分钟,冷却后粉碎成60目以下肉松粉;黄豆清理干净后炒至豆仁微黄,冷却后粉碎成60目以下熟黄豆粉;成品蛋黄粉、板栗粉和变性淀粉过筛,并分别摊入烘盘在100℃温度条件下烘烤10分钟,取出,自然冷却;
(2)复合调料粉制作:蔗糖粉碎,食盐炒干;将蔗糖粉与食盐、呈味氨基酸粉、海藻酸钠充分混和均匀;
(3)配料混合:按工艺配方将步骤(1)加工的配料与步骤(2)制作的复合调味料充分混和均匀;计量包装即得预包装素食裹粉。
实施例5:
一种实施例1的素食裹粉的食用方法,用于年糕,包括以下步骤:
(1)年糕制作,切片;
(2)裹粉:先将素食裹粉添加其重量20%的烹调高汤浸润10分钟,拌匀,拌裹在年糕片表面;
(3)入蒸笼蒸制5分钟,装盘食用。
Claims (6)
1.一种素食裹粉,其特征在于所述素食裹粉包括肉松粉、蛋黄粉、板栗粉、黄豆粉、变性淀粉和复合调味料,其原料重量比配方为:变性淀粉100,肉松粉5-20、蛋黄粉10-20、板栗粉20-50、黄豆粉0-20、复合调味料1-5;所述复合调味料的组成及重量比配方为:蔗糖10,食盐2-5,呈味氨基酸0.1-1,海藻酸钠0.1-0.5;所述肉松粉为加工肉松时产生的下脚料碎肉松粉。
2.如权利要求1所述的素食裹粉,其特征在于所述原料重量比配方为:变性淀粉100,肉松粉20、蛋黄粉10、板栗粉30、复合调味料3;所述复合调味料的组成及重量比配方为:蔗糖10,食盐5,呈味氨基酸0.5,海藻酸钠0.2。
3.如权利要求1所述的素食裹粉,其特征在于所述原料重量比配方为:变性淀粉100,肉松粉5、蛋黄粉10、板栗粉30、黄豆粉10,复合调味料5;所述复合调味料的组成及重量比配方为:蔗糖10,食盐2,呈味氨基酸0.5,海藻酸钠0.1。
4.一种权利要求1所述的素食裹粉的制作方法,其特征在于包括以下步骤:
(1)原料初加工:取加工肉松时产生的下脚料碎肉松粉,清理去杂后,入烘盘120℃-140℃烘烤8-10分钟,冷却后粉碎成60目以下肉松粉;黄豆清理干净后炒至豆仁微黄,冷却后粉碎成60目以下熟黄豆粉;成品蛋黄粉、板栗粉和变性淀粉过筛,并分别摊入烘盘在80℃-100℃温度条件下烘烤10-15分钟,取出,自然冷却;
(2)复合调料粉制作:蔗糖粉碎,食盐炒干;将蔗糖粉与食盐、呈味氨基酸粉、海藻酸钠充分混和均匀;
(3)配料混合:按工艺配方将步骤(1)加工的配料与步骤(2)制作的复合调味料充分混和均匀;计量包装即得预包装素食裹粉。
5.如权利要求4所述的素食裹粉的制作方法,其特征在于步骤(3)中复合调味料与其他配料分别进行预包装。
6.一种权利要求1所述的素食裹粉的食用方法,其特征在于包括以下步骤:
(1)素食加工:制作面饼、年糕、豆条等素食;
(2)裹粉:将素食裹粉粘附在表面带有汤汁的素食外面;或者先将素食裹粉添加10%-30%的凉开水或者烹调高汤浸润10-15分钟后,拌裹在素食表面;
(3)入蒸笼蒸制或直接装盘食用。
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CN112042883A (zh) * | 2020-09-16 | 2020-12-08 | 江苏长寿集团有限公司 | 一种增加肉松口感的调味配方 |
CN114391665A (zh) * | 2022-01-18 | 2022-04-26 | 浙江高胜食品科技有限公司 | 一种肉松零食的制备方法 |
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CN114391665A (zh) * | 2022-01-18 | 2022-04-26 | 浙江高胜食品科技有限公司 | 一种肉松零食的制备方法 |
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