CN109393345A - 一种即食复合蛋白肉蛋干及其加工方法 - Google Patents
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Abstract
本发明公开了一种即食复合蛋白肉蛋干及其加工方法，包括原料选择及处理、肉蛋液调制、蒸煮成型、杀菌等步骤。本发明方法以禽蛋为主要原料，通过添加特有比例的禽肉皮、食用明胶和肉蛋白，并采用肉蛋液乳化、间隔式蒸煮、高温杀菌等特有工艺，能使各成分在制作过程中充分乳化，并形成具有独特口感的凝胶。尤其是常规、真空和常规相结合的间隔式蒸煮工艺，不仅可使肉蛋干形成既结实又具有柔性的质地，而且还可脱除肉蛋干中残留气体，使产品不会出现空洞等缺陷，从而保证产品具有较佳的弹性和口感。本发明产品不仅富含多种蛋白质，而且风味特别，富有弹性嚼感，色泽、口感和保水性佳，而且保质期长。
Description
技术领域
本发明涉及一种肉干的加工方法，特别是涉及一种即食复合蛋白肉蛋干及其加工方法。
背景技术
禽蛋干是深受市场欢迎的高蛋白营养方便食品，其制作包括禽蛋搅打、过滤、乳化、高温固型、调味、包装、杀菌等工序，禽蛋干存在产品类型、风味和养分单一，保水性、色泽和口感欠佳等不足，肉蛋干正好弥补了这一缺陷。
发明内容
本发明的目的在于提供一种风味独特、口感别致且营养丰富的即食复合蛋白肉蛋干及其加工方法。
本发明提供的即食复合蛋白肉蛋干的加工方法包括如下步骤：
(1)原料选择及处理：取鲜禽蛋，清洁后打蛋，搅拌后放入冷库2～4℃冷却备用；取家禽屠宰分割剔除的新鲜皮，去除皮下脂肪，切为小粒后冻结备用；取畜禽屠宰分割或精深加工剔除的新鲜碎瘦肉，去除筋腱、脂肪、血淤肉块和杂质，切为小粒后入冷库冷却备用；取食用明胶，添加清水使其膨润后备用；
(2)肉蛋液调制：将冻结后的家禽皮入斩拌机，添加膨润后的食用明胶，先慢速斩拌2～3分钟，放入碎瘦肉和适量冰屑后，再高速斩拌5～6分钟，然后倒入冷却的蛋液和调味料，慢速斩拌至均匀，最后入胶体磨细磨为乳化肉蛋液后过滤；
(3)蒸煮成型：将乳化肉蛋液灌装入模具内蒸煮3次，先常压蒸煮，再真空蒸煮，然后再常压蒸煮，蒸煮后冷却，切为长细条得肉蛋干；
(4)包装、杀菌：将肉蛋干真空包装后高温杀菌，检验后，入库贮藏。
进一步地，步骤(2)中冻结后的家禽皮、膨润后的食用明胶、新鲜碎瘦肉、冰屑、蛋液和调味料的重量比为(3.5～4):(1.5～2):(2.5～3):(2.5～3):(4.5～5.0):(0.02～0.03)。
进一步地，步骤(3)中第一次常规蒸煮的温度为83～85℃，时间70～80分钟，第二次真空蒸煮的温度为60～65℃，时间40～50分钟，真空度-0.09～-0.07MPa，第三次常规蒸煮的温度为94～96℃，时间60～65分钟。
进一步地，步骤(4)中高温杀菌的杀菌式为15～20＇-20～22＇-15～20＇/121℃，反压冷却。
本发明还提供了由上述方法制得的即食复合蛋白肉蛋干。
本发明方法以禽蛋为主要原料，通过添加特有比例的禽肉皮、食用明胶和肉蛋白，并采用肉蛋液乳化、间隔式蒸煮、高温杀菌等特有工艺，能使各成分在制作过程中充分乳化，并形成具有独特口感的凝胶。尤其是常规、真空和常规相结合的间隔式蒸煮工艺，不仅可使肉蛋干形成既结实又具有柔性的质地，而且还可脱除肉蛋干中残留气体，使产品不会出现空洞等缺陷，从而保证产品具有较佳的弹性和口感。本发明产品不仅富含多种蛋白质，而且风味特别，富有弹性嚼感，色泽、口感和保水性佳，而且保质期长。同时本发明还可使畜产屠宰分割和精深加工中的碎肉、皮等廉价副产物得到充分利用，从而可提高畜禽加工原料利用率和总体加工效益。
具体实施方式
实施例1即食麻辣肉蛋干
本实施例提供的即食麻辣肉蛋干的加工方法包括如下步骤：
(1)原料选择及处理：取鲜鸡蛋，清洁后打蛋，搅拌后放入冷库4℃冷却备用；取肉鸡屠宰分割剔除的新鲜鸡皮，去除皮下脂肪，切为小粒后冻结备用；取畜禽屠宰分割或精深加工剔除的新鲜碎瘦肉，去除筋腱、脂肪、血淤肉块和杂质，切为小粒后入冷库冷却备用；取食用明胶粉，按1千克食用明胶粉添加2千克清水加水使其膨润后备用；按重量比10:0.4:0.2:0.2:10:0.5取食盐、辣椒粉、花椒粉、胡椒粉、酱油和红曲色素，混合后备用；
(2)肉蛋液调制：将冻结后的鸡皮入斩拌机，添加膨润后的食用明胶粉，先慢速斩拌3分钟，放入碎瘦肉和适量冰屑后，再高速斩拌5分钟，然后倒入冷却的蛋液和混合后的调味料，慢速斩拌至均匀，最后入胶体磨细磨为乳化肉蛋液后经过滤机过滤，所述冻结后的鸡皮、膨润后的食用明胶粉、新鲜碎瘦肉、冰屑、蛋液和混合后的调味料的重量比为4:2:3:3:5:0.03；上述斩拌、乳化、过滤时加工车间的温度不得高于15℃；
(3)蒸煮成型：将乳化肉蛋液灌装入模具内蒸煮3次，第一次常规蒸煮温度85℃，时间70分钟，第二次真空蒸煮温度65℃，时间40分钟，真空度-0.09MPa，第三次常规蒸煮温度94℃，时间65分钟，蒸煮后冷却至室温，然后切为长15cm，宽5cm，厚2cm的长细条，得肉蛋干；
(4)包装、杀菌：将肉蛋干真空包装后入杀菌锅高温杀菌，杀菌式为15＇-20＇-20＇/121℃，反压冷却，然后清洗、干燥，检验后装箱入库贮藏。产品常温贮藏保质期6个月以上。
实施例2即食五香肉蛋干
本实施例提供的即食麻辣肉蛋干的加工方法包括如下步骤：
(1)原料选择及处理：取鲜鸭蛋，清洁后打蛋，搅拌后放入冷库2℃冷却备用；取肉鸭屠宰分割剔除的新鲜鸭皮，去除皮下脂肪，切为小粒后冻结备用；取畜禽屠宰分割或精深加工剔除的新鲜碎瘦肉，去除筋腱、脂肪、血淤肉块和杂质，切为小粒后入冷库冷却备用；取食用明胶粉，按1千克食用明胶粉添加2千克清水加水使其膨润后备用；按重量比10:0.2:1:0.5取食盐、味精、五香粉和红曲色素，混合后备用；
(2)肉蛋液调制：将冻结后的鸭皮入斩拌机，添加膨润后的食用明胶粉，先慢速斩拌2分钟，放入碎瘦肉和适量冰屑后，再高速斩拌6分钟，然后倒入冷却的蛋液和混合后的调味料，慢速斩拌至均匀，最后入胶体磨细磨为乳化肉蛋液后经过滤机过滤，所述冻结后的鸭皮、膨润后的食用明胶粉、新鲜碎瘦肉、冰屑、蛋液和混合后的调味料的重量比为3.5:1.5:2.5:2.5:4.5:0.02；上述斩拌、乳化、过滤时加工车间的温度不得高于15℃；
(3)蒸煮成型：将乳化肉蛋液灌装入模具内蒸煮3次，第一次常规蒸煮温度83℃，时间80分钟，第二次真空蒸煮温度60℃，时间50分钟，真空度-0.07MPa，第三次常规蒸煮的温度为96℃，时间60分钟，蒸煮后冷却至室温，然后切为长12cm，宽4cm，厚1.5cm的长细条，得肉蛋干；
(4)包装、杀菌：将肉蛋干真空包装后入杀菌锅高温杀菌，杀菌式为20＇-20＇-15＇/121℃，反压冷却，然后清洗、干燥，检验后装箱入库贮藏。产品常温贮藏保质期6个月以上。
Claims (5)
1.一种即食复合蛋白肉蛋干的加工方法，其特征在于包括如下步骤：
(1)原料选择及处理：取鲜禽蛋，清洁后打蛋，搅拌后放入冷库2～4℃冷却备用；取家禽屠宰分割剔除的新鲜皮，去除皮下脂肪，切为小粒后冻结备用；取畜禽屠宰分割或精深加工剔除的新鲜碎瘦肉，去除筋腱、脂肪、血淤肉块和杂质，切为小粒后入冷库冷却备用；取食用明胶，添加清水使其膨润后备用；
(2)肉蛋液调制：将冻结后的家禽皮入斩拌机，添加膨润后的食用明胶，先慢速斩拌2～3分钟，放入碎瘦肉和适量冰屑后，再高速斩拌5～6分钟，然后倒入冷却的蛋液和调味料，慢速斩拌至均匀，最后入胶体磨细磨为乳化肉蛋液后过滤；
(3)蒸煮成型：将乳化肉蛋液灌装入模具内蒸煮3次，先常压蒸煮，再真空蒸煮，然后再常压蒸煮，蒸煮后冷却，切为长细条得肉蛋干；
(4)包装、杀菌：将肉蛋干真空包装后高温杀菌，检验后，入库贮藏。
2.根据权利要求1所述的即食复合蛋白肉蛋干的加工方法，其特征在于：步骤(2)中冻结后的家禽皮、膨润后的食用明胶、新鲜碎瘦肉、冰屑、蛋液和调味料的重量比为(3.5～4):(1.5～2):(2.5～3):(2.5～3):(4.5～5.0):(0.02～0.03)。
3.根据权利要求1所述的即食复合蛋白肉蛋干的加工方法，其特征在于：步骤(3)中第一次常规蒸煮的温度为83～85℃，时间70～80分钟，第二次真空蒸煮的温度为60～65℃，时间40～50分钟，真空度-0.09～-0.07MPa，第三次常规蒸煮的温度为94～96℃，时间60～65分钟。
4.根据权利要求1所述的即食复合蛋白肉蛋干的加工方法，其特征在于：步骤(4)中高温杀菌的杀菌式为15～20＇-20～22＇-15～20＇/121℃，反压冷却。
5.一种由权利要求1～4中任意一种方法制得的即食复合蛋白肉蛋干。
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