CN109418757A - 一种即食菌菇肉脯及其制备方法 - Google Patents
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Abstract
本发明公开了一种即食菌菇肉脯，包含以下步骤：原料肉的整理和清洗、浸泡、香菇柄粉碎、原料肉绞碎、滚揉、腌制、定型、烘烤、冷却、压平切片。本发明将猪肥肉、瘦肉、牛肉按特定比例混合，添加高膳食纤维的香菇柄及药食同源产品葛根；采用复合增稠乳化剂保证产品的质地；变温烘烤技术，可以有效的保证产品的营养价值和口感，从而生产一款高膳食纤维、高蛋白质，集营养和保健于一身的健康休闲食品。
Description
技术领域
本发明涉及肉脯技术领域，尤其涉及一种即食菌菇肉脯的制备方法。
背景技术
近年来，随着人们生活水平的提高和生活方式的改变，人们对食品要求越来越苛刻，要求美味好吃的同时，更追求营养安全健康，因此具有营养保健功能的食品越来越受到人们的青睐。
目前市场上的肉脯主要是以猪肉、牛肉等畜禽肉为主要原料，进行修整、切块、腌制、调味、烘干等工艺制成。市场上中小型甚至作坊式生产厂家众多，产品参差不齐，质量得不到保证。且市场上的肉脯主要是肉本身的营养成分加上各种食品调味剂、防腐剂、抗氧化剂外，一般再无其他成分，营养成分单一，满足不了现代人们对食品营养健康的追求。
传统肉脯，直接采用净肉加工制成，这类产品原材料要求高、成本较高、营养单一，而且高热量、高脂肪、低膳食纤维；重组肉脯可以充分利用分割碎肉、剔骨碎肉、肉渣，采用重组新技术，开发新产品，提高产品利用率，降低成本。为配合现代人的营养需求和健康观念，在重组肉中可加入大豆蛋白、果蔬、骨糜等来满足时代人营养的需求。
本发明充分利用猪肉和牛肉的营养特点，将猪瘦肉、肥肉、牛肉按特定比例搭配成重组肉脯，添加香菇柄粉，使肉脯既有猪牛肉脂香味的同时保证产品的高膳食纤维、高蛋白，好吃补充能量的同时，是三高人群的福音；添加药食同源产品葛根粉，增加肉脯的保健功效。
发明内容
本发明目的是为了填补现有市场上的空白，提供一种即食菌菇肉脯及其制备方法。
本发明是通过以下技术方案实现的：
所述的一种即食菌菇肉脯的制备方法，包括以下步骤：
（1）整理和清洗
将猪肥肉、猪瘦肉、牛肉进行整理，去除脂肪、筋膜、淋巴等后，在清水中清洗干净，以除去猪牛肉中血污；
（2）浸泡
在浸泡池中放入清水，加入1-2%的红酒、2-3%食盐，搅拌均匀。将经过整理和清洗后的猪、牛肉分别在不同浸泡池中浸泡3-5小时后捞出沥水，保持浸泡车间中的温度在4℃左右；
（3）香菇柄的预处理
将干燥的香菇柄放入粉碎机中粉碎，过500目筛备用；
（4）绞碎
将猪肥肉、瘦肉、牛肉切成块，分别放入绞肉机中绞碎成肉糜，绞肉过程中肉温不高于8℃；
（5）滚揉
将猪肥肉、猪瘦肉、牛肉按1:3:6比例混合，再加入10-15%香菇柄粉、3-6%葛根粉、1-3%食盐、2-3%白砂糖、2.5-4%全蛋液、0.5-1%鱼露、0.5-1%水解植物蛋白、1-2%酵母抽提物、0.2-0.5%复合磷酸盐、0.5-1%乳酸钠、1-2%味精、1-2.5%香辛料、0.1-0.3%卡拉胶、0.1-0.3%海藻酸钠、0.1-0.2%魔芋胶、0.5-1%茶多酚，混合均匀在滚揉机中滚揉20-30分钟，滚揉过程中保持肉的温度不高于8℃；
（6）腌制
将滚揉后的原辅料放置在4℃条件下腌制20-30分钟；
（7）定型
将腌制入味的肉脯原辅料放置在定型模具中压制定型；
（8）变温烘烤
将压制定型的肉脯放置在不锈钢网盘中，然后放在烘烤箱中烘烤。先低温烘烤定型，设置烘烤温度为65～75℃，烘烤时间，30～40分钟；中温80～100℃，烘烤时间，20～30分钟；高温110～120℃，烘烤时间，20～30分钟；
（9）冷却
把烘烤成熟的肉片放在干净、阴凉通风的地方冷凉。
与现有技术相比，本发明具有优点如下：本发明突破传统的直接将猪牛切片肉脯生产技术，传统肉脯高脂肪，营养单一，本发明突破局限，将猪肥肉、猪瘦肉、牛肉按特定比例混合，提高了肉脯的嚼劲，同时具有高蛋白、低脂肪的营养，是一款健康营养的即食肉脯。
香菇是世界第二大食用菌，也是我国特产之一，在民间素有“山珍”之称。它是一种生长在木材上的真菌，味道鲜美，香气沁人，营养丰富，素有“植物皇后”美誉。香菇富含蛋白质、纤维素、维生素B、铁、钾、维生素D原等营养成分。香菇柄是香菇可食用的一部分，其膳食纤维含量高达38.7%、蛋白质含量19.2%，并且还含丰富的矿物质和维生素，营养价值较高。但由于香菇柄的纤维素含量较高，其适口性较差，导致占香菇重量30%左右的香菇柄只能作为废料处理。香菇柄的营养成份、药用成份与香菇基本相同，而且菇柄中富合大量的可食纤维，对人体极为有利，将香菇柄进行粉碎处理加入肉脯中，提高肉脯的蛋白质含量和膳食纤维含量。同时在肉脯中添加药食同源葛根粉，增加保健功效，好吃补充能量的同时，是三高人群的福音。
本发明采用增稠粘合剂卡拉胶、海藻酸钠、魔芋胶进行复合，克服了单一增稠剂的缺陷，可以起到有效的增效的作用，更好的保证了肉脯的粘合能力和持水能力。
本发明采用低温变温烘烤技术，可以有效的保证产品的营养价值和口感，使产品的内外口感和质地一致。
本发明的肉脯质地和口感较好，高膳食纤维、高蛋白质，集营养和保健于一身的健康休闲食品。
具体实施方式
所述的一种即食菌菇肉脯的制备方法，包括以下步骤：
（1）原料肉的整理和清洗
将猪肥肉、猪瘦肉、牛肉进行整理，去除脂肪、筋膜、淋巴等后，在清水中清洗一遍，以除去猪牛肉中血污；
（2）浸泡
在浸泡池中放入清水，加入1-2%的红酒、2-3%食盐，搅拌均匀。将经过整理和清洗后的猪、牛肉分别在不同浸泡池中浸泡3-5小时后捞出沥水，保持浸泡车间中的温度在4℃左右；
（3）香菇柄的预处理
将干燥后的香菇柄放入粉碎机中粉碎，然后过500目筛备用；
（4）原料肉绞碎处理
将猪肥肉10-15kg、瘦肉30-45kg、牛肉切成块60-90kg，分别放入绞肉机中绞碎成肉糜，绞肉过程中肉温不高于8℃，绞碎后的肉单独存放备用；
（5）滚揉
将绞碎后的猪肥肉、猪瘦肉、牛肉按1:3:6比例混合，再加入10-15%香菇柄粉、3-6%葛根粉、1-3%食盐、2-3%白砂糖、2.5-4%全蛋液、0.5-1%鱼露、0.5-1%水解植物蛋白、1-2%酵母抽提物、0.2-0.5%复合磷酸盐、0.5-1%乳酸钠、1-2%味精、1-2.5%香辛料、0.1-0.3%卡拉胶、0.1-0.3%海藻酸钠、0.1-0.2%魔芋胶、0.5-1%茶多酚，混合均匀在滚揉机中滚揉20-30分钟；
（6）腌制
将滚揉后的原辅料放置在20℃条件下腌制20-30分钟；
（7）定型
将腌制入味的肉脯原辅料放置在定型模具中压制定型；
（8）烘烤
将压制定型的肉脯放置在不锈钢网盘中，然后放在烘烤箱中烘烤。先低温烘烤定型，设置烘烤温度为65～75℃，烘烤时间，30～40分钟；中温80～100℃，烘烤时间，20～30分钟；高温110～120℃，烘烤时间，20～30分钟；
（9）冷却
把烘烤成熟的肉片放在干净、阴凉通风的地方冷凉；
（10）压平切片
将冷却的肉脯并按规格用切块机切片成5×10cm小片。
Claims (10)
1.一种即食菌菇肉脯制备方法，其特征在于，包含以下步骤：
步骤一，原料肉的整理和清洗，将猪肥肉、猪瘦肉、牛肉进行整理，去除脂肪、筋膜、淋巴等后，在清水中清洗干净；
步骤二，浸泡，在浸泡池中放入清水，加入1-2%的红酒、2-3%食盐，搅拌均匀，将经过整理和清洗后的猪、牛肉分别在不同浸泡池中浸泡3-5小时后捞出沥水，保持浸泡车间中的温度在4℃左右；
步骤三，粉碎，将干燥的香菇柄放入粉碎机中粉碎，过500目筛备用；
步骤四，绞碎，将猪肥肉、瘦肉、牛肉切成块，分别放入绞肉机中绞碎成肉糜；
步骤五，滚揉，将猪肥肉、猪瘦肉、牛肉按1:3:6比例混合，再加入10-15%香菇柄粉、3-6%葛根粉、1-3%食盐、2-3%白砂糖、2.5-4%全蛋液、0.5-1%鱼露、0.5-1%水解植物蛋白、1-2%酵母抽提物、0.2-0.5%复合磷酸盐、0.5-1%乳酸钠、1-2%味精、1-2.5%香辛料、0.1-0.3%卡拉胶、0.1-0.3%海藻酸钠、0.1-0.2%魔芋胶、0.5-1%茶多酚，混合均匀在滚揉机中滚揉20-30分钟；
步骤六，腌制，将滚揉后的原辅料放置在4℃条件下腌制20-30分钟；
步骤七，定型，将腌制入味的肉脯原辅料放置在定型模具中压制定型；
步骤八，烘烤，将压制定型的肉脯放置在不锈钢网盘中，然后放在烘烤箱中烘烤，先低温烘烤定型，设置烘烤温度为65～75℃，烘烤时间，30～40分钟；中温80～100℃，烘烤时间，20～30分钟；高温110～120℃，烘烤时间，20～30分钟；
步骤九，冷却，把烘烤成熟的肉片放在干净、阴凉通风的地方冷凉；
步骤十，压平切片，将冷却的肉脯按规格用切块机切片成5×10cm小片。
2.根据权利要求1所述的生产方法，其特征在于步骤一中将挑选整理后的原料肉在自动清洗槽中，清洗时间为5-8分钟，以去除肉质表面的浮油、杂质。
3.根据权利要求1所述的生产方法，其特征在于步骤二中，浸泡过程中肉和水的比例为1:8，红酒的添加量为1%、食盐添加量为2.3%，浸泡时间3.5h，车间温度4℃。
4.根据权利要求1所述的生产方法，其特征在于步骤四中，绞肉过程中肉温不高于8℃。
5.根据权利要求1所述的生产方法，其特征在于步骤五中猪肥肉、猪瘦肉、牛肉混合比例为1:3:6，香菇柄粉12%、葛根粉3.5%、食盐2.8%、白砂糖2%、全蛋液2.2%、鱼露0.6%、水解植物蛋白0.5%、酵母抽提物1.1%、复合磷酸盐0.3%、乳酸钠0.5%、味精1%、香辛料1.2%、卡拉胶0.1%、海藻酸钠0.2%、魔芋胶0.1%、茶多酚0.5%，混合均匀在滚揉机中滚揉25分钟。
6.根据权利要求5所述的生产方法，滚揉过程中保持肉温不高于8℃。
7.根据权利要求5所述的生产方法，香辛料为五香粉、香辣粉、烧烤粉等。
8.根据权利要求1所述的生产方法，其特征在于步骤六中，肉脯原料腌制25min。
9.根据权利要求1所述的生产方法，其特征在于步骤七中，定型模具的尺寸长宽后为40*20*0.8cm。
10.根据权利要求1所述的生产方法，其特征在于步骤八中，设置的烘烤温度、时间分别为：低温烘烤温度为70℃，烘烤时间40分钟；中温90℃，烘烤时间30分钟；高温120℃，烘烤时间，25分钟。
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