CN109965182A - 一种保质期长营养流失少酱卤牛肉的制作方法 - Google Patents
一种保质期长营养流失少酱卤牛肉的制作方法 Download PDFInfo
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Abstract
本发明公开了一种保质期长营养流失少酱卤牛肉的制作方法,包括以下步骤:取牛肉分割成长2‑4cm,宽2‑4cm,高2‑4cm的块状,置于‑8‑14℃冷库中冷冻2‑12h,解冻后加入浓度为1‑2%的食盐溶液送入搅拌机中搅拌40‑60min,过滤。该保质期长营养流失少酱卤牛肉的制作方法,通过将牛肉切块后冷冻,可使牛肉的肌纤维有效断裂,一方面保证制品入味快速和均匀,另一方面制品质地柔软、细嫩,另外依次通过冷冻,食盐腌制,清洗,一系列卤料煮制等过程,不仅可有效去除牛肉的膻腥味及有毒有害物质,且具有防腐能力,并没有任何副作用,并最大限度的保留了有益人体健康的营养成分,且不油腻,有助于肠胃健康,保质期长,没有任何副作用。
Description
技术领域
本发明涉及牛肉制品技术领域,具体为一种保质期长营养流失少酱卤牛肉的制作方法。
背景技术
现有酱卤牛肉制品主要是通过将加工的牛肉洗净后,用盐、味精、香料等腌制入味,产品的色、香、味都有改观,但在制备过程中,牛肉中胶原蛋白的一级结构遭到破坏,持续的高温使胶原蛋白分解为明胶,加工过得牛肉制品的味道、色泽、营养物质发生较大变化,因此目前方法虽可工业化生产,但还是不能满足消费者的需求,因此我们提出了一种保质期长营养流失少酱卤牛肉的制作方法来解决上述问题。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种保质期长营养流失少酱卤牛肉的制作方法,具备制品质地柔软细嫩,味道鲜,色泽美,并最大限度的保留了有益人体健康的的营养成分,且不油腻,有助于肠胃健康,保质期长,没有任何副作用等优点,解决了现有酱卤牛肉保质期较短口感较差的问题。
(二)技术方案
为实现上述制品质地柔软细嫩,味道鲜,色泽美,并最大限度的保留了有益人体健康的的营养成分,且不油腻,有助于肠胃健康,保质期长,没有任何副作用目的,本发明提供如下技术方案:一种保质期长营养流失少酱卤牛肉的制作方法,包括以下步骤:
1)取牛肉分割成长2-4cm,宽2-4cm,高2-4cm的块状,置于-8-14℃冷库中冷冻2-12h,解冻后加入浓度为1-2%的食盐溶液送入搅拌机中搅拌40-60min,过滤,表层抹上食盐,低温冷藏密封放置,洗涤,加入清水煮制,接着加入八角、白芷、丁香、高良姜、辣椒煮制,捞出,沥干,再加入绿茶末、茉莉花、豆蔻、砂仁、干姜、草果、枸杞、香薷、芫荽、麦芽糖、黄精、清水混合煮制,捞出,沥干得到预制料得到第一预制料;
2)按重量份将50-60份第一预制料用清水洗净后,加入100份清水蒸煮15-30min,加入1-2份大茴香、1-2份大葱、1-2份小茴香、1-2份生姜、1-2份花椒蒸煮15-35min,捞出,沥干,得到第二预制料;
3)将0.5-1.5份茴香、0.5-1.5份小茴香、0.5-1.5份月桂叶、0.5-1.5份柠檬叶、0.5-1.5份肉蔻、0.5-1.5份芥末、2-5份干姜、0.5-1.5份香叶、0.5-1.5份香草、1-2份百里香、0.5-2份陈皮、1-3份紫苏、1-2份胡椒、1-2份草果、0.5-2.5份甘草、5-10份蜂蜜、100份清水混合煮制30-60min,加入第二预制料煮制1.5-4h,捞出沥干,投入130-150℃食用油中炸制2-5min,捞出,沥干,得到第三预制料;
4)将卡拉胶、鱼漂胶、蒸馏水混合搅拌,搅拌状态下依次加入甘油混合均匀,然后加入酒石酸、苹果酸搅拌,降温,调节体系pH值至中性,加入藕粉、蛋白酶、淀粉酶酶解,灭酶,干燥,粉碎,再加入预制料、黄原胶、啤酒、罗勒搅拌均匀,捞出,沥干,得到第四预制料;
5)将刺槐豆胶、海藻酸钠、蒸馏水混合搅拌,搅拌状态下依次加入单甘油月桂酸酯混合均匀,然后加入乳酸、醋酸搅拌,降温,调节体系pH值至中性,加入花蜜粉、多肽酶、果胶酶酶解,灭酶,干燥,粉碎,再加入预制料、微晶纤维素、花生油、黄酒、豆粉搅拌均匀,捞出,沥干,得到第五预制料;
6)将第五预制料放入具有转动的功能的烘烤机中烘烤10-30min,烘烤温度为110-125℃,翻转速度为2-5r/s,取出后加入5-15份清油、2-5份黄酒、0.5-1.2份小茴香、0.5-1.2份生姜、0.5-1.2份大葱、2-5份芝麻搅拌均匀,装袋,密封,灭菌,得到保质期长营养流失少酱卤牛肉。
优选的,所述步骤1)置于-10-12℃冷库中冷冻5-10h。
优选的,所述步骤2)中的大茴香、大葱、小茴香、生姜、花椒的重量比为1.2-1.6:1.2-1.6:1.2-1.6:1.2-1.6:1.2-1.6。
优选的,所述步骤3)中茴香、小茴香、月桂叶、柠檬叶、肉蔻、芥末、干姜、香叶、香草、百里香、陈皮、紫苏、胡椒、草果、甘草、蜂蜜的重量比为0.8-1.2:0.6-1:0.8-1.2:0.8-1.2:0.8-1.2:0.6-1:3-4:0.6-1:0.8-1.1:1.2-1.5:0.8-1.2:2.2-2.26:1.2-1.5:1.4-1.8:1.2-1.63:6-8。
优选的,所述步骤6)中烘烤时间为2.5-3.5h,烘烤温度为94-96℃。
优选的,所述步骤5)将刺槐豆胶、海藻酸钠、蒸馏水混合搅拌20-50min,搅拌温度为70-80℃,搅拌状态下依次加入单甘油月桂酸酯混合均匀,然后加入乳酸、醋酸搅拌50-100min,降温至40-50℃,调节体系pH值至中性,加入花蜜粉、多肽酶、果胶酶酶解100-200min,灭酶,干燥,粉碎,再加入预制料、微晶纤维素、花生油、黄酒、豆粉搅拌均匀,花蜜粉、多肽酶、果胶酶、微晶纤维素、花生油、黄酒、豆粉的重量比为1-4:0.2-0.4:0.1-0.4:1-2:2-6:1-5:1-4,刺槐豆胶、海藻酸钠、蒸馏水、单甘油月桂酸酯、乳酸、醋酸、预制料的重量比为2-6:5-20:80-100:0.5-1:1-2:1-2:100。
优选的,所述步骤4)中,按重量份将4-10份卡拉胶、10-30份鱼漂胶、100-140份蒸馏水混合搅拌40-60min,搅拌温度为75-85℃,搅拌状态下依次加入0.8-1.6份甘油混合均匀,然后加入2-4份酒石酸、2-4份苹果酸搅拌80-120min,降温至45-55℃,调节体系pH值至中性,加入3-7份藕粉、0.5-0.9份蛋白酶、0.3-0.7份淀粉酶酶解180-240min,灭酶,干燥,粉碎,加入80份预制料、2-4份黄原胶、4-10份猪油、3-9份啤酒、2-6份罗勒搅拌均匀,卡拉胶、鱼漂胶、蒸馏水、甘油、酒石酸、苹果酸、藕粉、蛋白酶、淀粉酶的重量比为4-10:10-30:100-140:0.8-1.6:2-4:2-4:3-7:0.5-0.9:0.3-0.7,黄原胶、猪油、啤酒、罗勒的重量比为2-4:4-10:3-9:2-6。
(三)有益效果
与现有技术相比,本发明提供了一种保质期长营养流失少酱卤牛肉的制作方法,具备以下有益效果:
1、该保质期长营养流失少酱卤牛肉的制作方法,通过将牛肉切块后冷冻,可使牛肉的肌纤维有效断裂,一方面保证制品入味快速和均匀,另一方面制品质地柔软、细嫩,另外依次通过冷冻,食盐腌制,清洗,一系列卤料煮制等过程,不仅可有效去除牛肉的膻腥味及有毒有害物质,且具有防腐能力,并没有任何副作用,加入的茴香、小茴香、月桂叶、柠檬叶、肉蔻、芥末、干姜、香叶、香草、百里香、陈皮、紫苏、胡椒、草果、甘草、蜂蜜配合作用,可有效调节人体阴阳平衡剂内分泌失调,且补中益气、温肾助阳、增强人体免疫力,送入食用油中油炸,并合理控制油温与炸制时间,不仅可提高酥软度,且味道更香,色泽更美,送入具有转动功能的烘烤机中后,并颗粒控制转速与烘烤时间,不仅可有效甩掉部分水份与油脂,延长制品保质期,其产生的缝隙便于后期加入的黄酒、小茴香、生姜、大葱、芝麻的渗入,味道更加鲜美,并可进一步提高制品保质期;本发明质地柔软细嫩,味道鲜,色泽美,并最大限度的保留了有益人体健康的营养成分,且不油腻,有助于肠胃健康,保质期长,没有任何副作用。
2、该保质期长营养流失少酱卤牛肉的制作方法,通过配合罗汉果、肉桂、荜菝、艾草、花椒进行煮制,能够保证快速均匀入味,肉质柔软、细嫩,不仅可有效去除牛肉的膻腥味及有毒有害物质,而且具有防腐能力,无任何副作用产生,再与香茅、柠檬叶、草果、肉寇、干姜、豆蔻、砂仁、薄荷、辣椒、甘草、蜂蜜配合作用,可有效调节人体阴阳平衡剂内分泌失调,而且补中益气、温肾助阳、增强人体免疫力,营养丰富,口感好;刺槐豆胶、海藻酸钠在单甘油月桂酸酯的配合下经过乳酸、醋酸酸解,然后花蜜粉的配合下经过多肽酶、果胶酶酶解,不仅黏度好,低热量,溶水性好,乳化与凝胶性好,与微晶纤维素配合在充分提取出牛肉中胶原蛋白的同时,使所得酱卤牛肉更富有弹性,口感更加滑嫩,质量稳定,颜色均匀,便于切片,而且成型效果稳定;而猪油、啤酒配合花生油、黄酒,不仅提高本发明所得酱卤牛肉的保质期,而且不油腻,有助于肠胃健康,无副作用。
具体实施方式
下面将结合本发明的实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
一种保质期长营养流失少酱卤牛肉的制作方法,包括以下步骤:
1)取牛肉分割成长2-4cm,宽2-4cm,高2-4cm的块状,置于-8-14℃冷库中冷冻2-12h,置于-10-12℃冷库中冷冻5-10h,解冻后加入浓度为1-2%的食盐溶液送入搅拌机中搅拌40-60min,过滤,表层抹上食盐,低温冷藏密封放置,洗涤,加入清水煮制,接着加入八角、白芷、丁香、高良姜、辣椒煮制,捞出,沥干,再加入绿茶末、茉莉花、豆蔻、砂仁、干姜、草果、枸杞、香薷、芫荽、麦芽糖、黄精、清水混合煮制,捞出,沥干得到预制料得到第一预制料;
2)按重量份将50-60份第一预制料用清水洗净后,加入100份清水蒸煮15-30min,加入1-2份大茴香、1-2份大葱、1-2份小茴香、1-2份生姜、1-2份花椒蒸煮15-35min,大茴香、大葱、小茴香、生姜、花椒的重量比为1.2-1.6:1.2-1.6:1.2-1.6:1.2-1.6:1.2-1.6,捞出,沥干,得到第二预制料;
3)将0.5-1.5份茴香、0.5-1.5份小茴香、0.5-1.5份月桂叶、0.5-1.5份柠檬叶、0.5-1.5份肉蔻、0.5-1.5份芥末、2-5份干姜、0.5-1.5份香叶、0.5-1.5份香草、1-2份百里香、0.5-2份陈皮、1-3份紫苏、1-2份胡椒、1-2份草果、0.5-2.5份甘草、5-10份蜂蜜、100份清水混合煮制30-60min,加入第二预制料煮制1.5-4h,捞出沥干,投入130-150℃食用油中炸制2-5min,茴香、小茴香、月桂叶、柠檬叶、肉蔻、芥末、干姜、香叶、香草、百里香、陈皮、紫苏、胡椒、草果、甘草、蜂蜜的重量比为0.8-1.2:0.6-1:0.8-1.2:0.8-1.2:0.8-1.2:0.6-1:3-4:0.6-1:0.8-1.1:1.2-1.5:0.8-1.2:2.2-2.26:1.2-1.5:1.4-1.8:1.2-1.63:6-8,捞出,沥干,得到第三预制料;
4)将卡拉胶、鱼漂胶、蒸馏水混合搅拌,搅拌状态下依次加入甘油混合均匀,然后加入酒石酸、苹果酸搅拌,降温,调节体系pH值至中性,加入藕粉、蛋白酶、淀粉酶酶解,灭酶,干燥,粉碎,再加入预制料、黄原胶、啤酒、罗勒搅拌均匀,按重量份将4-10份卡拉胶、10-30份鱼漂胶、100-140份蒸馏水混合搅拌40-60min,搅拌温度为75-85℃,搅拌状态下依次加入0.8-1.6份甘油混合均匀,然后加入2-4份酒石酸、2-4份苹果酸搅拌80-120min,降温至45-55℃,调节体系pH值至中性,加入3-7份藕粉、0.5-0.9份蛋白酶、0.3-0.7份淀粉酶酶解180-240min,灭酶,干燥,粉碎,加入80份预制料、2-4份黄原胶、4-10份猪油、3-9份啤酒、2-6份罗勒搅拌均匀,卡拉胶、鱼漂胶、蒸馏水、甘油、酒石酸、苹果酸、藕粉、蛋白酶、淀粉酶的重量比为4-10:10-30:100-140:0.8-1.6:2-4:2-4:3-7:0.5-0.9:0.3-0.7,黄原胶、猪油、啤酒、罗勒的重量比为2-4:4-10:3-9:2-6,捞出,沥干,得到第四预制料;
5)将刺槐豆胶、海藻酸钠、蒸馏水混合搅拌,搅拌状态下依次加入单甘油月桂酸酯混合均匀,然后加入乳酸、醋酸搅拌,降温,调节体系pH值至中性,加入花蜜粉、多肽酶、果胶酶酶解,灭酶,干燥,粉碎,再加入预制料、微晶纤维素、花生油、黄酒、豆粉搅拌均匀,刺槐豆胶、海藻酸钠、蒸馏水混合搅拌20-50min,搅拌温度为70-80℃,搅拌状态下依次加入单甘油月桂酸酯混合均匀,然后加入乳酸、醋酸搅拌50-100min,降温至40-50℃,调节体系pH值至中性,加入花蜜粉、多肽酶、果胶酶酶解100-200min,灭酶,干燥,粉碎,再加入预制料、微晶纤维素、花生油、黄酒、豆粉搅拌均匀,花蜜粉、多肽酶、果胶酶、微晶纤维素、花生油、黄酒、豆粉的重量比为1-4:0.2-0.4:0.1-0.4:1-2:2-6:1-5:1-4,刺槐豆胶、海藻酸钠、蒸馏水、单甘油月桂酸酯、乳酸、醋酸、预制料的重量比为2-6:5-20:80-100:0.5-1:1-2:1-2:100,捞出,沥干,得到第五预制料;
6)将第五预制料放入具有转动的功能的烘烤机中烘烤10-30min,烘烤温度为110-125℃,烘烤时间为2.5-3.5h,烘烤温度为94-96℃,翻转速度为2-5r/s,取出后加入5-15份清油、2-5份黄酒、0.5-1.2份小茴香、0.5-1.2份生姜、0.5-1.2份大葱、2-5份芝麻搅拌均匀,装袋,密封,灭菌,得到保质期长营养流失少酱卤牛肉。
本发明的有益效果是:该保质期长营养流失少酱卤牛肉的制作方法,通过将牛肉切块后冷冻,可使牛肉的肌纤维有效断裂,一方面保证制品入味快速和均匀,另一方面制品质地柔软、细嫩,另外依次通过冷冻,食盐腌制,清洗,一系列卤料煮制等过程,不仅可有效去除牛肉的膻腥味及有毒有害物质,且具有防腐能力,并没有任何副作用,加入的茴香、小茴香、月桂叶、柠檬叶、肉蔻、芥末、干姜、香叶、香草、百里香、陈皮、紫苏、胡椒、草果、甘草、蜂蜜配合作用,可有效调节人体阴阳平衡剂内分泌失调,且补中益气、温肾助阳、增强人体免疫力,送入食用油中油炸,并合理控制油温与炸制时间,不仅可提高酥软度,且味道更香,色泽更美,送入具有转动功能的烘烤机中后,并颗粒控制转速与烘烤时间,不仅可有效甩掉部分水份与油脂,延长制品保质期,其产生的缝隙便于后期加入的黄酒、小茴香、生姜、大葱、芝麻的渗入,味道更加鲜美,并可进一步提高制品保质期;本发明质地柔软细嫩,味道鲜,色泽美,并最大限度的保留了有益人体健康的营养成分,且不油腻,有助于肠胃健康,保质期长,没有任何副作用,通过配合罗汉果、肉桂、荜菝、艾草、花椒进行煮制,能够保证快速均匀入味,肉质柔软、细嫩,不仅可有效去除牛肉的膻腥味及有毒有害物质,而且具有防腐能力,无任何副作用产生,再与香茅、柠檬叶、草果、肉寇、干姜、豆蔻、砂仁、薄荷、辣椒、甘草、蜂蜜配合作用,可有效调节人体阴阳平衡剂内分泌失调,而且补中益气、温肾助阳、增强人体免疫力,营养丰富,口感好;刺槐豆胶、海藻酸钠在单甘油月桂酸酯的配合下经过乳酸、醋酸酸解,然后花蜜粉的配合下经过多肽酶、果胶酶酶解,不仅黏度好,低热量,溶水性好,乳化与凝胶性好,与微晶纤维素配合在充分提取出牛肉中胶原蛋白的同时,使所得酱卤牛肉更富有弹性,口感更加滑嫩,质量稳定,颜色均匀,便于切片,而且成型效果稳定;而猪油、啤酒配合花生油、黄酒,不仅提高本发明所得酱卤牛肉的保质期,而且不油腻,有助于肠胃健康,无副作用。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (7)
1.一种保质期长营养流失少酱卤牛肉的制作方法,其特征在于,包括以下步骤:
1)取牛肉分割成长2-4cm,宽2-4cm,高2-4cm的块状,置于-8-14℃冷库中冷冻2-12h,解冻后加入浓度为1-2%的食盐溶液送入搅拌机中搅拌40-60min,过滤,表层抹上食盐,低温冷藏密封放置,洗涤,加入清水煮制,接着加入八角、白芷、丁香、高良姜、辣椒煮制,捞出,沥干,再加入绿茶末、茉莉花、豆蔻、砂仁、干姜、草果、枸杞、香薷、芫荽、麦芽糖、黄精、清水混合煮制,捞出,沥干得到预制料得到第一预制料;
2)按重量份将50-60份第一预制料用清水洗净后,加入100份清水蒸煮15-30min,加入1-2份大茴香、1-2份大葱、1-2份小茴香、1-2份生姜、1-2份花椒蒸煮15-35min,捞出,沥干,得到第二预制料;
3)将0.5-1.5份茴香、0.5-1.5份小茴香、0.5-1.5份月桂叶、0.5-1.5份柠檬叶、0.5-1.5份肉蔻、0.5-1.5份芥末、2-5份干姜、0.5-1.5份香叶、0.5-1.5份香草、1-2份百里香、0.5-2份陈皮、1-3份紫苏、1-2份胡椒、1-2份草果、0.5-2.5份甘草、5-10份蜂蜜、100份清水混合煮制30-60min,加入第二预制料煮制1.5-4h,捞出沥干,投入130-150℃食用油中炸制2-5min,捞出,沥干,得到第三预制料;
4)将卡拉胶、鱼漂胶、蒸馏水混合搅拌,搅拌状态下依次加入甘油混合均匀,然后加入酒石酸、苹果酸搅拌,降温,调节体系pH值至中性,加入藕粉、蛋白酶、淀粉酶酶解,灭酶,干燥,粉碎,再加入预制料、黄原胶、啤酒、罗勒搅拌均匀,捞出,沥干,得到第四预制料;
5)将刺槐豆胶、海藻酸钠、蒸馏水混合搅拌,搅拌状态下依次加入单甘油月桂酸酯混合均匀,然后加入乳酸、醋酸搅拌,降温,调节体系pH值至中性,加入花蜜粉、多肽酶、果胶酶酶解,灭酶,干燥,粉碎,再加入预制料、微晶纤维素、花生油、黄酒、豆粉搅拌均匀,捞出,沥干,得到第五预制料;
6)将第五预制料放入具有转动的功能的烘烤机中烘烤10-30min,烘烤温度为110-125℃,翻转速度为2-5r/s,取出后加入5-15份清油、2-5份黄酒、0.5-1.2份小茴香、0.5-1.2份生姜、0.5-1.2份大葱、2-5份芝麻搅拌均匀,装袋,密封,灭菌,得到保质期长营养流失少酱卤牛肉。
2.根据权利要求1所述的一种保质期长营养流失少酱卤牛肉的制作方法,其特征在于,所述步骤1)置于-10-12℃冷库中冷冻5-10h。
3.根据权利要求1所述的一种保质期长营养流失少酱卤牛肉的制作方法,其特征在于,所述步骤2)中的大茴香、大葱、小茴香、生姜、花椒的重量比为1.2-1.6:1.2-1.6:1.2-1.6:1.2-1.6:1.2-1.6。
4.根据权利要求1所述的一种保质期长营养流失少酱卤牛肉的制作方法,其特征在于,所述步骤3)中茴香、小茴香、月桂叶、柠檬叶、肉蔻、芥末、干姜、香叶、香草、百里香、陈皮、紫苏、胡椒、草果、甘草、蜂蜜的重量比为0.8-1.2:0.6-1:0.8-1.2:0.8-1.2:0.8-1.2:0.6-1:3-4:0.6-1:0.8-1.1:1.2-1.5:0.8-1.2:2.2-2.26:1.2-1.5:1.4-1.8:1.2-1.63:6-8。
5.根据权利要求1所述的一种保质期长营养流失少酱卤牛肉的制作方法,其特征在于,所述步骤6)中烘烤时间为2.5-3.5h,烘烤温度为94-96℃。
6.根据权利要求1所述的一种保质期长营养流失少酱卤牛肉的制作方法,其特征在于,所述步骤5)将刺槐豆胶、海藻酸钠、蒸馏水混合搅拌20-50min,搅拌温度为70-80℃,搅拌状态下依次加入单甘油月桂酸酯混合均匀,然后加入乳酸、醋酸搅拌50-100min,降温至40-50℃,调节体系pH值至中性,加入花蜜粉、多肽酶、果胶酶酶解100-200min,灭酶,干燥,粉碎,再加入预制料、微晶纤维素、花生油、黄酒、豆粉搅拌均匀,花蜜粉、多肽酶、果胶酶、微晶纤维素、花生油、黄酒、豆粉的重量比为1-4:0.2-0.4:0.1-0.4:1-2:2-6:1-5:1-4,刺槐豆胶、海藻酸钠、蒸馏水、单甘油月桂酸酯、乳酸、醋酸、预制料的重量比为2-6:5-20:80-100:0.5-1:1-2:1-2:100。
7.根据权利要求1所述的一种保质期长营养流失少酱卤牛肉的制作方法,其特征在于,所述步骤4)中,按重量份将4-10份卡拉胶、10-30份鱼漂胶、100-140份蒸馏水混合搅拌40-60min,搅拌温度为75-85℃,搅拌状态下依次加入0.8-1.6份甘油混合均匀,然后加入2-4份酒石酸、2-4份苹果酸搅拌80-120min,降温至45-55℃,调节体系pH值至中性,加入3-7份藕粉、0.5-0.9份蛋白酶、0.3-0.7份淀粉酶酶解180-240min,灭酶,干燥,粉碎,加入80份预制料、2-4份黄原胶、4-10份猪油、3-9份啤酒、2-6份罗勒搅拌均匀,卡拉胶、鱼漂胶、蒸馏水、甘油、酒石酸、苹果酸、藕粉、蛋白酶、淀粉酶的重量比为4-10:10-30:100-140:0.8-1.6:2-4:2-4:3-7:0.5-0.9:0.3-0.7,黄原胶、猪油、啤酒、罗勒的重量比为2-4:4-10:3-9:2-6。
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