CN109247520A - 一种耐蒸煮脆骨肉丸及其制作方法 - Google Patents
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Abstract
本发明公开一种耐蒸煮脆骨肉丸及其制作方法,所述脆骨肉丸包括以下重量份数的原料:猪瘦肉,鸡脆骨,马铃薯淀粉,冰水,复合胶体,茶籽油,谷氨酰胺转氨酶,食用盐,白砂糖,香辛料,复合磷酸盐和山梨糖醇。本发明还提供了脆骨肉丸的制作方法,该方法综合运用蛋白酶促交联法、糖基化交联法、CO2多段充气盐磨擂溃等工艺。本发明所得产品营养丰富,风味独特,口感爽脆,抗氧化、持水性强,蒸煮损失率低,可耐受长时间蒸煮;可大大提高脆骨肉丸的营养价值,改善脆骨肉丸的产品品质,增强脆骨肉丸的耐蒸煮性。
Description
技术领域
本发明涉及肉制品精深加工技术领域,尤其涉及到一种耐蒸煮脆骨肉丸及其制作方法。
背景技术
肉丸是一种传统肉制品,深受大众喜爱,传统的食用方法基本上都是现煮现吃,对猪肉丸的耐蒸煮性要求不是很高。但是伴随着生活节奏的加快,人们对便捷饮食的需求越来越大,像便利店中关东煮类产品就是长时间浸泡在蒸煮液中,而传统的火锅料因为长时间的浸泡,质地会快速变松软,口感变差,大大影响产品的食用性。在肉丸中添加一定的功能性添加物或品质改良剂均能影响肉丸品质特性及加工性能,可使产品富含不同的风味和营养物质;为开发出品种多样化的肉丸产品,研究学者在肉丸加工工艺以及配方研制上不断地改进和完善。
脆骨,又称掌中宝,它以其独特的口感而倍受食客青睐。除此之外还含有丰富的钙、胶原蛋白,这是一种很好的营养物质,科学家研究发现,脆骨具有可以补钙,增加骨密度,延缓衰老、美容和抗癌的作用。
研究发现磷酸盐、谷氨酰胺转氨酶酶等外源性物质可改善肉丸的凝胶强度、弹性、持水性等指标;通过添加植物油能使肉糜具有更好的乳化稳定性,还能减少了最终肉糜产品中的动物脂肪含量,满足人们对健康的追求。
众所周知,适当的蒸煮,不会对肉丸品质有太大的影响,但是随着蒸煮时间的延长,肉丸在蒸煮过程中的品质将大大降低。在长时间蒸煮的情况下,如何保持肉丸的品质,改善肉丸的耐蒸煮性显得尤为必要。
发明内容
本发明的目的在于克服上述现有技术中的不足之处而提供一种以新鲜冻猪肉和鸡软骨为主原料,经过绞肉、低温充气慢速盐磨擂溃,蛋白质低温凝胶、高温煮制成型、再冷却速冻等一系例的工艺制作而成,最大限度的保持了产品内在的蛋白质和多种维生素,本产品是一种高纤维、低脂肪的产品,适合大众口味,食用方便,关东煮、热炒、油炸、烧烤、做汤皆宜。
本发明是通过如下方式实现的:
一种耐蒸煮脆骨肉丸,其特征在于:由以下重量份数的原料制成:猪瘦肉80~100份,鸡脆骨10~20份,马铃薯淀粉5~15份,冰水15~30份,茶籽油5~10份,复合胶体0.5~1份,谷氨酰胺转氨酶0.03~0.06份,食用盐1.5~2.5份,白砂糖0.5~1.5份,香辛料0.5~1.5份,复合磷酸盐0.05~0.15份,山梨糖醇0.08~0.15份。
进一步地,所述复合胶体是由质量比为1~10:1~10:1~10的可得然胶、海藻酸钠、结冷胶混合而成。
一种耐蒸煮脆骨肉丸的制作方法,其特征在于:包括以下步骤:
1)猪瘦肉在刨肉前,先解冻至中心温度-8~0℃,然后刨片、绞碎备用;
2)将猪瘦肉倒入斩拌机,加入食用盐,用CO2多段充气盐磨擂溃35~55min,然后加入鸡脆骨高速斩拌1~5min,最后加入其他原料搅拌均匀;
3)将步骤2)得到的浆料腌制;
4)将步骤3)腌制后的浆料成型,得到脆骨肉丸;
5)将脆骨肉丸进行低温凝胶;
6)将步骤5)所得脆骨肉丸进行高温熟化;
7)冷却、速冻,即得成品。
进一步地,步骤2)中,CO2多段充气盐磨擂溃时,第一阶段压强0~1MPa,第二阶段压强1~3MPa,第三阶段压强3~5MPa。
进一步地,步骤3)中,腌制步骤为置于4℃冷藏6~10h。
进一步地,步骤5)中,低温凝胶温度为40~65℃,凝胶时间为25~55min。
进一步地,步骤6)中,高温熟化温度为85~95℃,时间为3~7min。
本发明的有益效果在于:(1)本发明制作的脆骨肉丸,一方面通过谷氨酰胺转氨酶酶、复合胶体等外源添加物来改善肉丸凝胶特性和口感,在脆骨肉丸中添加茶籽油,既可减少肉糜产品中的动物脂肪含量,又能让肉糜具有更好的乳化稳定性和抗氧化性;另一方面通过蛋白酶促交联法、糖基化交联法、CO2多段充气盐磨擂溃等工艺提高肉丸的耐蒸煮性。
(2)本发明将肉丸制品凝胶性能的理论研究与加工工艺优化两者相结合,所得产品营养丰富,风味独特,口感爽脆,抗氧化、持水性强,蒸煮损失率低,可耐受长时间蒸煮;可大大提高脆骨肉丸的营养价值,改善脆骨肉丸的产品品质。
(3)本发明的加工方法,工艺简便,操作可行,具有良好的营养价值和商业价值。
具体实施方式
为使本发明实施方式的目的、技术方案和优点更加清楚,下面对本发明实施方式中的技术方案进行清楚、完整地描述,显然,所描述的实施方式是本发明一部分实施方式,而不是全部的实施方式。基于本发明中的实施方式,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施方式,都属于本发明保护的范围。
实施例1
一种耐蒸煮脆骨肉丸,包括以下重量份数的原料:猪瘦肉80份,鸡脆骨20份,马铃薯淀粉10份,冰水15份,茶籽油10份,复合胶体0.5份,谷氨酰胺转氨酶0.06份,食用盐2份,白砂糖1份,香辛料1份,复合磷酸盐0.1份,山梨糖醇0.1份。
所述复合胶体胶体是将质量比为5:3:2的可得然胶、海藻酸钠、结冷胶混合制得。
一种耐蒸煮性脆骨肉丸的制作方法,包括以下步骤:
1)将80份猪瘦肉先解冻至中心温度-8℃,然后刨片、绞碎备用;
2)将猪肉倒入斩拌机,加入食用盐,用CO2多段充气盐磨擂溃,第一阶段压强0MPa,擂溃20min,第二阶段压强1MPa,擂溃15min,第三阶段压强3MPa,擂溃20min,然后加入鸡脆骨高速斩拌2min,最后加入其他原料搅拌均匀;
3)将步骤2)得到的浆料置于4℃冷藏10h;
4)将步骤3)腌制后的浆料成型,得到脆骨肉丸;
5)将脆骨肉丸在40℃条件下,低温凝胶55min。;
6)将步骤5)所得脆骨肉丸在95℃条件下,高温熟化3min;
7)冷却、速冻,即得成品。
实施例2
一种耐蒸煮脆骨肉丸,包括以下重量份数的原料:猪瘦肉90份,鸡脆骨15份,马铃薯淀粉10份,冰水20份,茶籽油8份,复合胶体0.8份,谷氨酰胺转氨酶0.04份,食用盐2份,白砂糖1份,香辛料1份,复合磷酸盐0.12份,山梨糖醇0.12份。
进一步,所述复合胶体胶体是将质量比为4:4:2的可得然胶、海藻酸钠、结冷胶混合制得。
一种耐蒸煮性脆骨肉丸的制作方法,包括以下步骤:
1)将90份猪瘦肉先解冻至中心温度-8℃,然后刨片、绞碎备用。
2)在3℃条件下,将猪瘦肉倒入斩拌机,加入食用盐,用CO2多段充气盐磨擂溃,第一阶段压强1MPa,擂溃10min,第二阶段压强3MPa,擂溃10min,第三阶段压强5MPa,擂溃15min,然后加入鸡脆骨高速斩拌3min,最后加入其他原料搅拌均匀。
3)将步骤2)得到的浆料置于4℃冷藏8h;
4)将步骤3)腌制后的浆料成型,得到脆骨肉丸;
5)将脆骨肉丸在50℃条件下,低温凝胶40min。;
6)将步骤5)所得脆骨肉丸在90℃条件下,高温熟化5min;
7)冷却、速冻,即得成品。
实施例3
一种耐蒸煮脆骨肉丸,包括以下重量份数的原料:猪瘦肉100份,鸡脆骨20份,马铃薯淀粉10份,冰水25份,茶籽油7份,复合胶体0.5份,谷氨酰胺转氨酶0.03份,食用盐2.5份,白砂糖1.5份,香辛料1.2份,复合磷酸盐0.15份和山梨糖醇0.15份。
进一步,所述复合胶体胶体是将质量比为3:4:4的可得然胶、海藻酸钠、结冷胶混合制得。
一种耐蒸煮性脆骨肉丸的制作方法,包括以下步骤:
1)将100份猪瘦肉先解冻至中心温度-8℃,然后刨片、绞碎备用。
2)在3℃条件下,将猪肉倒入斩拌机,加入食用盐,用CO2多段充气盐磨擂溃,第一阶段压强0.5MPa,擂溃15min,第二阶段压强2MPa,擂溃20min,第三阶段压强4MPa,擂溃20min,然后加入鸡脆骨高速斩拌3min,最后加入其他原料搅拌均匀。
3)将步骤2)得到的浆料置于4℃冷藏9h;
4)将步骤3)腌制后的浆料成型,得到脆骨肉丸;
5)将脆骨肉丸在55℃条件下,低温凝胶35min。;
6)将步骤5)所得脆骨肉丸在85℃条件下,高温熟化10min;
7)冷却、速冻,即得成品。
对比例1
将实施例1中,复合胶体采用质量比为1:1的海藻酸钠、结冷胶。只选择其中两种胶体复合,凝胶强度及耐蒸煮性远不如实施例。
对比例2
将实施例1中解冻至中心温度为5℃。物料温度较高,蛋白质容易发生变性,产品凝胶强度变差。
对比例3
将实施例2中CO2多段充气盐磨擂溃工艺改为普通斩拌。普通斩拌不能够有效诱导蛋白质发生交联,远不如实施例的凝胶强度和弹性。
对比例4
将实施例2中腌制条件改为置于4℃冷藏4h。由于腌制时间太短,脆骨肉丸入味不够均匀,长时间蒸煮后味道及口感较差。
对比例5
将实施例3中蒸煮条件改为100℃条件下,蒸煮10min。由于蒸煮温度过高和时间过长,脆骨肉丸凝胶强度较差,耐蒸煮性下降。
表1实施例与对比例的各项指标
通过以上对比,可以得知本发明耐蒸煮脆骨肉丸,在凝胶强度、弹性、咀嚼性、感官品质上均有明显的优势。
以上所述仅为本发明的优选实施方式而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种耐蒸煮脆骨肉丸,其特征在于:由以下重量份数的原料制成:猪瘦肉80~100份,鸡脆骨10~20份,马铃薯淀粉5~15份,冰水15~30份,茶籽油5~10份,复合胶体0.5~1份,谷氨酰胺转氨酶0.03~0.06份,食用盐1.5~2.5份,白砂糖0.5~1.5份,香辛料0.5~1.5份,复合磷酸盐0.05~0.15份,山梨糖醇0.08~0.15份。
2.根据权利要求1所述的一种耐蒸煮脆骨肉丸,其特征在于:所述复合胶体是由质量比为1~10:1~10:1~10的可得然胶、海藻酸钠、结冷胶混合而成。
3.一种如权利要求1所述的耐蒸煮脆骨肉丸的制作方法,其特征在于:包括以下步骤:
1)猪瘦肉在刨肉前,先解冻至中心温度-8~0℃,然后刨片、绞碎备用;
2)将猪瘦肉倒入斩拌机,加入食用盐,用CO2多段充气盐磨擂溃35~55min,然后加入鸡脆骨高速斩拌1~5min,最后加入其他原料搅拌均匀;
3)将步骤2)得到的浆料腌制;
4)将步骤3)腌制后的浆料成型,得到脆骨肉丸;
5)将脆骨肉丸进行低温凝胶;
6)将步骤5)所得脆骨肉丸进行高温熟化;
7)冷却、速冻,即得成品。
4.根据权利要求3所述的一种耐蒸煮脆骨肉丸的制作方法,其特征在于:步骤2)中,CO2多段充气盐磨擂溃时,第一阶段压强0~1MPa,第二阶段压强1~3MPa,第三阶段压强3~5MPa。
5.根据权利要求3所述的一种耐蒸煮脆骨肉丸及的制作方法,其特征在于:步骤3)中,腌制步骤为置于4℃冷藏6~10h。
6.根据权利要求3所述的一种耐蒸煮脆骨肉丸及的制作方法,其特征在于:步骤5)中,低温凝胶温度为40~65℃,凝胶时间为25~55min。
7.根据权利要求3所述的一种耐蒸煮脆骨肉丸及的制作方法,其特征在于:步骤6)中,高温熟化温度为85~95℃,时间为3~7min。
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