CN109601872A - 一种用于制备焙烤食品的牡蛎馅料及其制作方法 - Google Patents
一种用于制备焙烤食品的牡蛎馅料及其制作方法 Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种用于制备焙烤食品的牡蛎馅料及其制作方法,其所用原料按重量份计包括:烤牡蛎碎30‑45份,微晶纤维素15‑30份,赤豆沙10‑20份,水5‑10份,海藻糖5‑10份,麦芽糖1‑5份,油炸葱粒1‑3份,食盐0.1‑1.5份,丙酸钙0.05‑0.2份,脱氢醋酸钠0.05‑0.2份。本发明所得牡蛎馅料柔软,可塑性好,易成型,含脂量低但具有油脂的润滑口感,同时又具有烤牡蛎的酥脆口感,适用于制备焙烤食品。
Description
技术领域
本发明属于食品加工领域,具体涉及一种用于制备焙烤食品的牡蛎馅料及其制作方法。
背景技术
牡蛎(Otrea gigas thunberg),又称为海蛎、蚝,为海产贝壳。我国牡蛎资源十分丰富,产区广泛分布于渤海、黄海、东海至南海,牡蛎品种约有20种,主要品种有褶牡蛎(Ostrea plicatula)、密鳞牡蛎(Ostrea denselamellosa)、长牡蛎(Ostrea gigas)等。牡蛎是传统滋补品,据《本草纲目》记载:“生蚝,治虚损,壮阳,解毒,补男女气血,令肌肤细嫩,防衰劳”的功效。现代科学研究表明牡蛎营养丰富,是一种高蛋白低脂肪的食品,又称为“海中牛奶”。此外,牡蛎还含有人体必需的8种氨基酸、糖原、牛磺酸、谷胱甘肽、维生素A、维生素B1、维生素B2、维生素D、维生素E、岩藻糖及铜、锌、锰、钡、磷、钙、镁、铝、铁等矿物质。这些营养与功能成分让牡蛎具有美容养颜、解酒醒酒、壮阳生精、宁心安神、益智健脑的功效。因此牡蛎是一种对人体健康十分有益的海产食品。目前,在食品加工领域,牡蛎已被广泛开发用于生产牡蛎罐头、牡蛎干、牡蛎酱、牡蛎营养粉、牡蛎精、牡蛎口服液、牡蛎酒、蚝油等众多产品。
焙烤食品可以是有馅的,也可以是无馅的。通常有馅焙烤食品的馅料可以是各类型的食品原料,如肉类、蔬菜、水果及蛋黄酱等。但迄今为止,还未有将牡蛎作为主要原料制作有馅焙烤食品馅料的相关报道。
发明内容
本发明的目的是提供一种用于制备焙烤食品的牡蛎馅料及其制作方法,所得牡蛎馅料柔软,可塑性好,易成型,含脂量低但具有油脂的润滑口感,同时又具有烤牡蛎的酥脆口感。
为实现上述目的,本发明采用如下技术方案:
一种用于制备焙烤食品的牡蛎馅料,其所用原料按重量份计包括:烤牡蛎碎30-45份,微晶纤维素15-30份,赤豆沙10-20份,水5-10份,海藻糖5-10份,麦芽糖1-5份,油炸葱粒1-3份,食盐0.1-1.5份,丙酸钙0.05-0.2份,脱氢醋酸钠0.05-0.2份。
其中,所述烤牡蛎碎是以新鲜牡蛎肉为原料,将牡蛎肉洗净后,于沸水中煮1-2分钟,然后取出,沥干水分,在50-60℃烘箱内干燥至含水量为30%左右,再置于200-210℃的烤箱内烤制5-8分钟,取出冷却后,用格板孔径为1cm的绞肉机搅碎,制得。
所述赤豆沙是将干赤豆洗净,用清水浸泡15小时后捞出,蒸至软熟,取出晾凉后,放在60-80目钢丝筛网上擦沙,取通过筛网的赤豆沙。
所述油炸葱粒是取小葱葱白部分,洗净,用绞肉机搅碎后,置于油温为180-190℃的油炸锅内炸制3-5分钟。
所述牡蛎馅料的制作方法包括如下步骤:
1)按配方比例将水、海藻糖、麦芽糖和食盐充分搅拌溶解后,加入丙酸钙、脱氢醋酸钠,继续搅拌溶解后备用;
2)将配方比例的微晶纤维素、赤豆沙置于捏合机内,并加入步骤1)所得水溶液,调温至70℃左右,充分捏合至形成粘稠的膏状体后停止加热,冷却至室温;
3)将配方比例的烤牡蛎碎、油炸葱粒投入捏合机内,与步骤2)制得的膏状体混合1分钟,即制得牡蛎馅料。
本发明所得牡蛎馅料适用于制备月饼、糖酥等焙烤食品。
本发明的显著优点在于:
1、本发明首次将经过适当预处理并高温烤制的牡蛎作为主要原料,用于作为焙烤食品的馅料。所得牡蛎馅料含有丰富的蛋白质、膳食纤维、糖原、牛磺酸、谷胱甘肽、维生素A、维生素B1、维生素B2、维生素D、维生素E、岩藻糖及铜、锌、锰、钡、磷、钙、镁、铝、铁等矿物质,且其整体柔软润滑,并仍然保持有烤牡蛎碎的酥脆口感。
2、一般的焙烤食品馅料需要加入大量的油脂、糖以及适量的乳化剂才能防止馅料中的水分迁移至外皮中,从而保持有馅焙烤食品馅料柔软,外皮酥脆。本发明中通过将微晶纤维素、赤豆沙、海藻糖、麦芽糖等进行科学配伍,并采用捏合机进行充分捏合,使制得的馅料形成粘稠的膏体,其保水性极强,使馅料中的水分不会迁移到焙烤食品的外皮中,故制得的有馅焙烤食品即使保存半年仍具有外皮酥脆、馅料柔软的特性,并能保持烤牡蛎碎的酥脆。同时,本发明制得的馅料可塑性强,成型性好,能够满足一般包馅设备对馅料的要求,能适应机械化,连续化的焙烤食品生产。
3、本发明制得的牡蛎馅料有别于一般的焙烤食品馅料,几乎不含脂肪,含糖量也较低,但是却具有油脂的润滑口感,是一种低脂健康的食品馅料。
具体实施方式
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但是本发明不仅限于此。
所用烤牡蛎碎是以新鲜牡蛎肉为原料,将牡蛎肉洗净后,于沸水中煮1-2分钟,然后取出,沥干水分,在50-60℃烘箱内干燥至含水量为30%左右,再置于200-210℃的烤箱内烤制5-8分钟,取出冷却后,用格板孔径为1cm的绞肉机搅碎制得。
所用赤豆沙是将干赤豆洗净,用清水浸泡15小时后捞出,蒸至软熟,取出晾凉后,放在60-80目钢丝筛网上擦沙,取通过筛网的赤豆沙。
所用油炸葱粒是取小葱葱白部分,洗净,用绞肉机搅碎后,置于油温为180-190℃的油炸锅内炸制3-5分钟。
所用水为符合饮用水卫生标准的自来水,其他配料均为市售商品。
实施例1
一种牡蛎馅料,其制作方法包括如下步骤:
1)将10 kg水、10 kg海藻糖、5 kg麦芽糖和1 kg食盐充分搅拌溶解后,加入0.1 kg丙酸钙、0.1 kg脱氢醋酸钠,继续搅拌溶解后备用;
2)将25 kg微晶纤维素、15 kg赤豆沙置于捏合机内,并加入步骤1)所得水溶液,调温至70℃左右,充分捏合至形成粘稠的膏状体后停止加热,冷却至室温;
3)将30.8 kg烤牡蛎碎、3 kg油炸葱粒投入捏合机内,与步骤2)制得的膏状体混合1分钟,即制得牡蛎馅料。
实施例2
一种牡蛎馅料,其制作方法包括如下步骤:
1)将5 kg水、8 kg海藻糖、1 kg麦芽糖和0.1 kg食盐充分搅拌溶解后,加入0.05 kg丙酸钙、0.05 kg脱氢醋酸钠,继续搅拌溶解后备用;
2)将30 kg微晶纤维素、10 kg赤豆沙置于捏合机内,并加入步骤1)所得水溶液,调温至70℃左右,充分捏合至形成粘稠的膏状体后停止加热,冷却至室温;
3)将44.8 kg烤牡蛎碎、1 kg油炸葱粒投入捏合机内,与步骤2)制得的膏状体混合1分钟,即制得牡蛎馅料。
实施例3
一种牡蛎馅料,其制作方法包括如下步骤:
1)将8 kg水、5 kg海藻糖、3 kg麦芽糖和1.5 kg食盐充分搅拌溶解后,加入0.2 kg丙酸钙、0.2 kg脱氢醋酸钠,继续搅拌溶解后备用;
2)将15 kg微晶纤维素、20 kg赤豆沙置于捏合机内,并加入步骤1)所得水溶液,调温至70℃左右,充分捏合至形成粘稠的膏状体后停止加热,冷却至室温;
3)将45.1 kg烤牡蛎碎、2 kg油炸葱粒投入捏合机内,与步骤2)制得的膏状体混合1分钟,即制得牡蛎馅料。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (6)
1.一种用于制备焙烤食品的牡蛎馅料,其特征在于:所用原料按重量份计包括:烤牡蛎碎30-45份,微晶纤维素15-30份,赤豆沙10-20份,水5-10份,海藻糖5-10份,麦芽糖1-5份,油炸葱粒1-3份,食盐0.1-1.5份,丙酸钙0.05-0.2份,脱氢醋酸钠0.05-0.2份。
2.根据权利要求1所述的牡蛎馅料,其特征在于:所述烤牡蛎碎是以新鲜牡蛎肉为原料,将牡蛎肉洗净后,于沸水中煮1-2分钟,然后取出,沥干水分,在50-60℃烘箱内干燥至含水量为30%,再置于200-210℃的烤箱内烤制5-8分钟,取出冷却后,用格板孔径为1cm的绞肉机搅碎,制得。
3.根据权利要求1所述的牡蛎馅料,其特征在于:所述赤豆沙是将干赤豆洗净,用清水浸泡15小时后捞出,蒸至软熟,取出晾凉后,放在60-80目钢丝筛网上擦沙而制得。
4.根据权利要求1所述的牡蛎馅料,其特征在于:所述油炸葱粒是取小葱葱白部分,洗净,用绞肉机搅碎后,置于油温为180-190℃的油炸锅内炸制3-5分钟。
5.一种如权利要求1所述的牡蛎馅料的制作方法,其特征在于:包括如下步骤:
1)按配方比例将水、海藻糖、麦芽糖和食盐充分搅拌溶解后,加入丙酸钙、脱氢醋酸钠,继续搅拌溶解后备用;
2)将配方比例的微晶纤维素、赤豆沙置于捏合机内,并加入步骤1)所得水溶液,调温至70℃,充分捏合至形成粘稠的膏状体后停止加热,冷却至室温;
3)将配方比例的烤牡蛎碎、油炸葱粒投入捏合机内,与步骤2)制得的膏状体混合1分钟,即制得牡蛎馅料。
6.一种如权利要求1所述的牡蛎馅料在制备焙烤食品中的应用。
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