CN110521947A - 猪手酱及其制作方法 - Google Patents
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Classifications
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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
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Abstract
本发明公开了一种猪手酱及其制作方法，其主要是由猪手、薄荷叶、山楂叶、草果、草菇、骨胶原蛋白肽粉、富硒绿茶叶、豆瓣酱、牛肉粉、植物油、生姜、麦芽糖稀、雪碧、胡椒粉、食用盐、白砂糖混合制成；本发明的猪手酱香气浓郁、肉绵皮胶、入口易化，在增强传统猪手润肤美容功效的同时，更具有养胃润肠、滋养机体等多种保健功效，原料中添加富硒绿茶叶，含有丰富的维生素E和性激素物质，有抗衰老和滋阴补阳的作用，并可润滑肌肤，具有较好美容保健功效的食品；富硒绿茶叶的杀青工序，保证了杀青效果，提升茶叶的香气、口感及营养品质；本发明的猪手酱猪手酱中并不添加化学食品添加剂，不会影响口感，而且不会影响人们的健康。
Description
技术领域：
本发明涉及一种猪手酱及其制作方法，属于食品加工技术领域。
背景技术：
猪手，又叫猪脚、猪蹄，猪蹄和猪皮中含有大量的胶原蛋白质，它在烹调过程中可转化成明胶；明胶具有网状空间结构，它能结合许多水，增强细胞生理代谢，有效地改善机体生理功能和皮肤组织细胞的储水功能，使细胞得到滋润，保持湿润状态，防止皮肤过早褶皱，延缓皮肤的衰老过程；市面上的猪手酱非常多，但是大多数猪手酱添加了大量的香辛料，已经改变了猪手酱应有的猪手的香味和营养价值，而且现有的猪手酱中还添加了大量的化学食品添加剂，不仅影响口感，而且还会影响人们的健康。
另外，现有市场上的猪手酱主要添加大量花椒、酸菜、辣椒、生姜等重口味调料，然而长期吃重口味的食物，容易引起一系列的疾病，另外，对于不能吃重口味的人来说， 例如生病的人、长口腔溃疡的人、天生不能吃辣的人，因此，研发出一种营养价值高，口感风味的猪手酱具有重要的意义。
发明内容：
本发明的目的在于提供一种猪手酱及其制作方法，该猪手酱中并不添加化学食品添加剂，不会影响口感，而且不会影响人们的健康。
本发明采用如下技术方案：
猪手酱，其所用原料按重量份计包括：猪手40-50份、薄荷叶10-12份、山楂叶8-10份、草果5-8份、草菇3-5份、骨胶原蛋白肽粉6-9份、富硒绿茶叶15-25份、豆瓣酱6-8份、牛肉粉3-5份、植物油12-15份、生姜3-4份、麦芽糖稀12-15份、雪碧5-8份、胡椒粉3-5份、食用盐8-10份、白砂糖7-9份。
猪手酱的制作方法，具体包括以下内容：
（1）取新鲜猪手，除去杂毛后，切块清洗干净，将切块的猪手放入高压蒸煮罐内，置于0.15-0.25MPa压力下蒸煮1-2h，除去血水后捞出，立即放入凉水中漂洗冷却；
（2）将薄荷叶、山楂叶、草果、草菇与处理好的猪手共同放入锅中，加水至淹没猪手，然后将水煮沸并保持微沸煮制60min-90min，完成后继续蒸煮将汤液过滤后浓缩至原体积一半，备用；
（3）将富硒绿茶叶进行初步清洗操作，杀青8-10min；然后将富硒绿茶叶平铺于容器内，后置于60℃-65℃烘箱内烘干至水分低于10%，用粉碎机粉碎过50-80目筛，得到富硒绿茶粉；
（4）将步骤（3）富硒绿茶粉倒入步骤（2）汤液中，然后依次加入麦芽糖稀、雪碧、白砂糖，搅拌混匀，接入混合料1.5%-2.0%种曲；调节曲室温度26℃-28℃，自然发酵4-5天，得发酵料；
（5）在上述步骤（4）发酵料中依次加入骨胶原蛋白肽粉、豆瓣酱、牛肉粉、生姜、胡椒粉、食用盐，混匀后放在阴凉通风，自然发酵2-4天；发酵后浇一层温度为120℃-140℃的植物油，密封保存即可。
猪手酱，其所用原料按重量份计包括：猪手45份、薄荷叶10份、山楂叶10份、草果6份、草菇4份、骨胶原蛋白肽粉8份、富硒绿茶叶20份、豆瓣酱7份、牛肉粉5份、植物油13份、生姜3份、麦芽糖稀13份、雪碧6份、胡椒粉4份、食用盐10份、白砂糖8份。
所述的步骤（3）杀青为将富硒绿茶叶放入锅式杀青机中翻炒，翻炒温度为200℃-250℃，杀青时间为8min。
所述的步骤（4）中种曲选用曲霉种曲或者乳酸菌。
本发明的有益效果：
与现有技术相比，本发明的猪手酱香气浓郁、肉绵皮胶、入口易化，在增强传统猪手润肤美容功效的同时，更具有养胃润肠、滋养机体等多种保健功效，原料中添加富硒绿茶叶，含有丰富的维生素E和性激素物质，有抗衰老和滋阴补阳的作用，并可润滑肌肤，具有较好美容保健功效的食品；富硒绿茶叶的杀青工序，保证了杀青效果，提升茶叶的香气、口感及营养品质；本发明的猪手酱猪手酱中并不添加化学食品添加剂，不会影响口感，而且不会影响人们的健康。
具体实施方式：
实施例1：猪手酱，其所用原料按重量份计包括：猪手42份、薄荷叶10份、山楂叶8份、草果6份、草菇3份、骨胶原蛋白肽粉8份、富硒绿茶叶20份、豆瓣酱7份、牛肉粉3份、植物油12份、生姜3份、麦芽糖稀12份、雪碧5份、胡椒粉5份、食用盐10份、白砂糖7份。
猪手酱的制作方法，具体包括以下内容：
（1）取新鲜猪手，除去杂毛后，切块清洗干净，将切块的猪手放入高压蒸煮罐内，置于0.20MPa压力下蒸煮1-2h，除去血水后捞出，立即放入凉水中漂洗冷却；
（2）将薄荷叶、山楂叶、草果、草菇与处理好的猪手共同放入锅中，加水至淹没猪手，然后将水煮沸并保持微沸煮制80min，完成后继续蒸煮将汤液过滤后浓缩至原体积一半，备用；
（3）将富硒绿茶叶进行初步清洗操作，然后将富硒绿茶叶放入锅式杀青机中翻炒，翻炒温度为220℃，杀青时间为8min；然后将富硒绿茶叶平铺于容器内，后置于62℃烘箱内烘干至水分低于10%，用粉碎机粉碎过50目筛，得到富硒绿茶粉；
（4）将步骤（3）富硒绿茶粉倒入步骤（2）汤液中，然后依次加入麦芽糖稀、雪碧、白砂糖，搅拌混匀，接入混合料1.5%曲霉种曲；调节曲室温度27℃，自然发酵5天，得发酵料；
（5）在上述步骤（4）发酵料中依次加入骨胶原蛋白肽粉、豆瓣酱、牛肉粉、生姜、胡椒粉、食用盐，混匀后放在阴凉通风，自然发酵3天；发酵后浇一层温度为130℃的植物油，密封保存即可。
实施例2：猪手酱，其所用原料按重量份计包括：猪手45份、薄荷叶10份、山楂叶10份、草果6份、草菇4份、骨胶原蛋白肽粉8份、富硒绿茶叶20份、豆瓣酱7份、牛肉粉5份、植物油13份、生姜3份、麦芽糖稀13份、雪碧6份、胡椒粉4份、食用盐10份、白砂糖8份。
猪手酱的制作方法，具体包括以下内容：
（1）取新鲜猪手，除去杂毛后，切块清洗干净，将切块的猪手放入高压蒸煮罐内，置于0.20MPa压力下蒸煮1.5h，除去血水后捞出，立即放入凉水中漂洗冷却；
（2）将薄荷叶、山楂叶、草果、草菇与处理好的猪手共同放入锅中，加水至淹没猪手，然后将水煮沸并保持微沸煮制80min，完成后继续蒸煮将汤液过滤后浓缩至原体积一半，备用；
（3）将富硒绿茶叶进行初步清洗操作，将富硒绿茶叶放入锅式杀青机中翻炒，翻炒温度为220℃，杀青时间为10min；然后将富硒绿茶叶平铺于容器内，后置于65℃烘箱内烘干至水分低于10%，用粉碎机粉碎过50-80目筛，得到富硒绿茶粉；
（4）将步骤（3）富硒绿茶粉倒入步骤（2）汤液中，然后依次加入麦芽糖稀、雪碧、白砂糖，搅拌混匀，接入混合料1.8%乳酸菌种曲；调节曲室温度27℃，自然发酵5天，得发酵料；
（5）在上述步骤（4）发酵料中依次加入骨胶原蛋白肽粉、豆瓣酱、牛肉粉、生姜、胡椒粉、食用盐，混匀后放在阴凉通风，自然发酵3天；发酵后浇一层温度为130℃的植物油，密封保存即可。
Claims (5)
1.猪手酱，其特征在于，其所用原料按重量份计包括：猪手40-50份、薄荷叶10-12份、山楂叶8-10份、草果5-8份、草菇3-5份、骨胶原蛋白肽粉6-9份、富硒绿茶叶15-25份、豆瓣酱6-8份、牛肉粉3-5份、植物油12-15份、生姜3-4份、麦芽糖稀12-15份、雪碧5-8份、胡椒粉3-5份、食用盐8-10份、白砂糖7-9份。
2.一种如权利要求1所述的猪手酱的制作方法，其特征在于，具体包括以下内容：
（1）取新鲜猪手，除去杂毛后，切块清洗干净，将切块的猪手放入高压蒸煮罐内，置于0.15-0.25MPa压力下蒸煮1-2h，除去血水后捞出，立即放入凉水中漂洗冷却；
（2）将薄荷叶、山楂叶、草果、草菇与处理好的猪手共同放入锅中，加水至淹没猪手，然后将水煮沸并保持微沸煮制60min-90min，完成后继续蒸煮将汤液过滤后浓缩至原体积一半，备用；
（3）将富硒绿茶叶进行初步清洗操作，杀青8-10min；然后将富硒绿茶叶平铺于容器内，后置于60℃-65℃烘箱内烘干至水分低于10%，用粉碎机粉碎过50-80目筛，得到富硒绿茶粉；
（4）将步骤（3）富硒绿茶粉倒入步骤（2）汤液中，然后依次加入麦芽糖稀、雪碧、白砂糖，搅拌混匀，接入混合料1.5%-2.0%种曲；调节曲室温度26℃-28℃，自然发酵4-5天，得发酵料；
（5）在上述步骤（4）发酵料中依次加入骨胶原蛋白肽粉、豆瓣酱、牛肉粉、生姜、胡椒粉、食用盐，混匀后放在阴凉通风，自然发酵2-4天；发酵后浇一层温度为120℃-140℃的植物油，密封保存即可。
3.根据权利要求1所述的猪手酱，其特征在于，其所用原料按重量份计包括：猪手45份、薄荷叶10份、山楂叶10份、草果6份、草菇4份、骨胶原蛋白肽粉8份、富硒绿茶叶20份、豆瓣酱7份、牛肉粉5份、植物油13份、生姜3份、麦芽糖稀13份、雪碧6份、胡椒粉4份、食用盐10份、白砂糖8份。
4.根据权利要求2所述的猪手酱的制作方法，其特征在于，所述的步骤（3）杀青为将富硒绿茶叶放入锅式杀青机中翻炒，翻炒温度为200℃-250℃，杀青时间为8min。
5.根据权利要求2所述的猪手酱的制作方法，其特征在于，所述的步骤（4）中种曲选用曲霉种曲或者乳酸菌。
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