CN110623256A - 一种烟熏型虾米素肉及其加工方法 - Google Patents
一种烟熏型虾米素肉及其加工方法 Download PDFInfo
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Abstract
本发明涉及素肉加工技术领域,具体涉及一种烟熏型虾米素肉及其加工方法。所述烟熏型酸角素肉包括黄玉米粉15~24份、黑米粉8~15份、黄豆粉5~8份、白豌豆粉35~48份、干竹笋颗粒4~9份、葵花籽仁颗粒1~3份、麦芽糊精0.5~1份、β‑环糊精0.5~1.2份、虾米7~12份、鱼骨粉3~5份、烟熏料35~85份混合加工而成;选用虾米、鱼骨粉的混料作为主要功能原料和风味来源,分别经特异的深处理后混合黄玉米粉、黑米粉等原料,再配合熏料的烟熏效果,经初熏、蒸制、塑形、复熏等工艺,加工成具有独特烟熏味的虾米素肉,成品虾米素肉含有充盈的海鲜香味,还带有腊肉的风味,成功为素肉消费市场增加一种完全不一样的独特素肉。
Description
技术领域
本发明涉及素肉加工技术领域,具体涉及一种烟熏型虾米素肉及其加工方法。
背景技术
素肉,指一种具有类似于肉的风味和组织口感的素食,通常以植物蛋白:包括大豆蛋白、花生蛋白、小麦面筋等为主要原料,通过包括挤压蒸煮等现代食品加工工艺在内的热加工形成类似于肉的组织口感,通过美拉德反应和/或添加肉味香精来形成类似于肉的风味。
作为食品领域的新兴食品,素肉食用方便,携带方便,保留了植物原料的纯天然风味和功效,越来越受广大消费者喜爱。但是,现有的素肉大多采用挤压膨化或油炸的方式加工而成,要么含有大量脂肪,要么口味单一,满足不了消费市场对素肉的消费需求。同时,现有的食品加工技术领域中,还未有虾米或鱼骨粉或其两者的组合物制备成素肉的相关报道。
发明内容
为了解决上述问题,提高虾米、鱼骨粉的利用率和扩宽其应用领域,同时改变素肉的风味和提升其营养价值,本发明提供了一种烟熏型虾米素肉,并公开了所述烟熏型虾米素肉的加工方法。
本发明的设计理念如下:
选用黄玉米粉、黑玉米粉、黄豆粉、白豌豆粉为成品素肉的“骨架”,利用黄玉米粉、黑玉米粉的粘黏性,再配合去离子水,将各种原料结合起来;选用干竹笋颗粒和葵花仔仁颗粒为口感、视觉的调节剂;选用虾米、鱼骨粉为主要风味添加剂,使得成品虾米素肉带有海鲜的味道。
再者,本发明选用虾米、鱼骨粉、黄豆粉、β-环糊精、麦芽糊精的混合,作为功效混合来源,使得成品素肉特别适合久坐工作者食用,对广大男性具有补肾固精的功效,具有缓解治疗男性不育的功效。
本发明是通过以下技术方案实现的:
一种烟熏型虾米素肉,包括以下重量份原料:
黄玉米粉15~24份,粒度≤0.1mm,含水量≤11%;
黑米粉8~15份,粒度≤0.08mm,含水量≤8%;
黄豆粉5~8份,粒度≤0.08mm,含水量≤8%;
白豌豆粉35~48份,粒度≤0.08mm,含水量≤8%;
干竹笋颗粒4~9份,粒度1~3mm,含水量≤8%;
葵花籽仁颗粒1~3份,粒度0.5~1.5mm,含水量≤7%;
麦芽糊精0.5~1份,粒度≤0.1mm,含水量≤5%;
β-环糊精0.5~1.2份,粒度≤0.1mm,含水量≤5%;
虾米7~12份,粒度≤2mm,含水量≤10%;
鱼骨粉3~5份,粒度≤0.1mm,含水量≤5%。
优选的,所述虾米素肉包括以下重量份原料加工而成:
黄玉米粉21份,粒度≤0.1mm,含水量≤11%;
黑米粉9份,粒度≤0.08mm,含水量≤8%;
黄豆粉5份,粒度≤0.08mm,含水量≤8%;
白豌豆粉39份,粒度≤0.08mm,含水量≤8%;
干竹笋颗粒7份,粒度1~3mm,含水量≤8%;
葵花籽仁颗粒3份,粒度0.5~1.5mm,含水量≤7%;
麦芽糊精0.5份,粒度≤0.1mm,含水量≤5%;
β-环糊精1.2份,粒度≤0.1mm,含水量≤5%;
虾米12份,粒度≤2mm,含水量≤10%;
鱼骨粉3份,粒度≤0.1mm,含水量≤5%。
优选的,所述虾米由下述方法制备而成:
取鲜活小虾,完全浸没于53度酱香型白酒中,加入占小虾总重3~5‰的小苏打,用于除菌,使得小虾被洗涤地更干净,浸泡更均匀;加入占小虾总重4~7%的橘皮干粉,用于除去小虾自身携带的腥味,使得成品虾米性味更加温和;加入3~5mm茉莉精油,再次消虫杀菌,并对小虾进行提香,改善其风味;混拌均匀,常温浸泡3~5h,捞出搓洗2~3次,沥干水分,置于炒锅中炒至外表金黄,再置于85~90℃的温度下烘至含水量≤10%,脱壳后即得。
优选的,所述鱼骨粉为草鱼、鲤鱼、鲫鱼中任意一种成年鱼制取的鱼骨粉;所述鱼骨粉中还混有占鱼骨粉总重3~5‰的茉莉花粉,用于提香,改善鱼骨粉的风味;加入占鱼骨粉总重3~5‰的糯米粉,用于在加水混拌时,使得鱼骨粉更易与其他原料混合;再加入占鱼骨粉总重1~2‰的刺梨干粉,用于提香,改善鱼骨粉的风味。
优选的,所述虾米素肉还包括烟熏料35~85份;
所述烟熏料包括支撑熏料持续燃烧的干燥核桃壳35~60份,并起到有益成分的添加;用作驱虫杀菌的花椒树干枝叶10~15份、用作改善风味香樟树锯末3~5份、用作稳定香味的陈皮5~8份混合加工制成。
一种烟熏型虾米素肉的加工方法,包括以下步骤:
a、取所需重量份的虾米、鱼骨粉、黄豆粉,混拌均匀后加入所需重量份的β-环糊精、麦芽糊精,再次混拌均匀,转移至65~70℃的砂锅中进行干面炒制,直至闻到焦糊味后起锅,摊凉备用;
b、取所需重量份的黄玉米份、黑米粉、白豌豆粉放进搅拌器中搅拌均匀,倒入上述备用干面,混拌均匀后到入所需重量份的干竹笋颗粒、葵花仔仁颗粒,混拌均匀后泵入适量去离子水,混拌均匀,制成稠度0.7~0.9的面团;
c、将上述面团置于内径长1~1.2m、内径宽50~55cm、内径高5~6cm,上表面不封闭,底面封闭且底面布满小孔的熏板中,小孔孔径0.3~0.5cm,相邻孔径间相距3~5cm;抹平,悬空置于熏箱内,密闭熏箱,充入熏料制成的熏烟,于45~50℃的温度下持续烟熏5~6h,制得初熏素肉;
d、将上述初熏素肉转移至蒸箱中,蒸至完全熟透,趁热放进塑形框中,挤压塑形成长1~1.2m、宽50~55cm、厚5~6cm的块状,并保持形状固定;
e、将上述装有蒸熟后的初熏素肉的塑形板悬空置于熏箱内,充入烟熏料制成的熏烟,复熏1~2d,即得复熏素肉;
f、将上述复熏素肉置于洁净室内晾至开始变硬,切割成长5~6cm、宽2~3cm、厚0.2~0.3cm的素肉块,紫外杀菌30~35min,即得成品烟熏型虾米素肉,真空包装,干燥贮存。
优选的,所述塑形方法如下:
将塑形框平放在光滑的桌面上,桌面上抹一层食用油或撒一层米面,压紧塑形框,控制其不会在桌面上滑动,再将蒸熟的初熏素肉趁热倒入塑形框中,加盖压实,至初熏素肉上表面与塑形框上表面平齐;继续加盖压实,直至框内初熏素肉冷却至室温但不变硬,即在初熏素肉未变硬前就应送入熏箱进行烟熏,防止初熏素肉变硬造成烟熏效果微弱。
优选的,所述复熏方法如下:
待装有初熏素肉的塑形板放入熏箱后,密闭熏箱,取熏料燃烧,集中收集燃烧产生的烟雾,并将烟雾从充烟口泵入熏箱中,直至箱内烟雾充足,熏烟体积为熏箱容积的5~7倍;加热保温层中的保温液体,调控箱内温度为38~42℃、熏烟体积为熏箱容积的5~7倍,恒温持续烟熏,在最适的温度和湿度下,维持塑形框中待熏素肉定型但不变硬,微带柔软,让熏烟能充分渗入面团内部,使其烟熏均匀透彻。
如附图1所示,所述塑形框为内径长1~1.2m、内径宽50~55cm、内径高5~6cm的长方形框体,所述框体上下两面不封闭,便于将塑形框中的大块素肉连同塑形框架在熏箱时,熏烟能从上下两面向大块素肉中渗透。
如图2所示,所述熏箱包括箱体1;充烟口2;多个支撑板3,相邻支撑板之间相距3~5cm,用于承载待熏面团及塑形框;保温层4;外框隔离层5;温度计6;
所述保温层4内部充有可重复加热液体,用于保持箱体内部温度恒定;所述温度计6用于检测熏箱内温度,温度计探头伸入熏箱内部,其余部分裸露在熏箱外部,温度计与熏箱的连接处完全封闭。
进一步地,所述烟熏过程中,还需控制箱内烟雾充足,保证箱内熏烟体积为熏箱容积的5~7倍。
本发明的有益效果是:
与现有技术相比,本发明选用虾米、鱼骨粉的混料作为主要功能原料和风味来源,分别经特异的深处理后混合黄玉米粉、黑米粉等原料,再配合熏料的烟熏效果,经初熏、蒸制、塑形、复熏等工艺,加工成具有独特烟熏味的虾米素肉,成品虾米素肉含有充盈的海鲜香味,还带有腊肉的风味,成功为素肉消费市场增加一种完全不一样的独特素肉;
同时,在加工过程中,不用油炸,不用膨化,有效保证成品素肉全过程物理加工,使得加工出的成品素肉健康绿色,脂肪含量微少,氨基酸、维生素、蛋白质等有益成分含量丰富,长期食用还具有补肾固精、缓解治疗男性不育等功效,特别适合久坐工作者食用;
再者,成品烟熏型虾米素肉食用方便,可烧、可烤、可蒸、可炒、可凉拌、可直接食用,能满足消费者的各种食用需求;
最后,加工过程中,在β-环糊精、麦芽糊精和烟熏的混合作用下,高效包裹各原料中的有益成分,使得原料间分散的更加均匀,有效提高成品虾米素肉的保质期;在烟熏过程中,保证熏箱内部温度、湿度适宜,并保证待熏面团不变硬,有效提高烟熏效果,提升成品虾米素肉的风味和功效。
附图说明
图1为所述塑形框的结构示意图。
图2为所述熏箱的局部结构示意图;
图中:1-箱体、2-充烟口、3-支撑板、4-保温层、5-外框隔离层、6-温度计。
具体实施方式
下面结合具体实施方式对本发明进一步作详细的说明,但本发明提供的技术方案不仅包括实施例中展现的内容。
实施例1
本实施例提供了一种烟熏型虾米素肉及其加工方法,具体过程如如下:
步骤一、虾米深加工:取鲜活小虾,完全浸没于53度酱香型白酒中,加入占小虾总重3‰的小苏打,用于除菌,使得小虾被洗涤地更干净,浸泡更均匀;加入占小虾总重7%的橘皮干粉,用于除去小虾自身携带的腥味,使得成品虾米性味更加温和;加入5mm茉莉精油,再次消虫杀菌,并对小虾进行提香,改善其风味;混拌均匀,常温浸泡3h,捞出搓洗2次,沥干水分,置于炒锅中炒至外表金黄,再置于85℃的温度下烘至含水量低于10%,脱壳后即得;
步骤二、鱼骨粉深加工:所述鱼骨粉为成年鲫鱼制取的鱼骨粉;所述鱼骨粉中还混有占鱼骨粉总重3‰的茉莉花粉,用于提香,改善鱼骨粉的风味;加入占鱼骨粉总重5‰的糯米粉,用于在加水混拌时,使得鱼骨粉更易与其他原料混合;再加入占鱼骨粉总重1‰的刺梨干粉,用于提香,改善鱼骨粉的风味;
步骤二、原料称取:称取以下重量份的原材料:
黄玉米粉21份,粒度0.1mm,含水量11%;
黑米粉9份,粒度0.08mm,含水量8%;
黄豆粉5份,粒度0.08mm,含水量8%;
白豌豆粉39份,粒度0.08mm,含水量8%;
干竹笋颗粒7份,粒度1mm,含水量%;
葵花籽仁颗粒3份,粒度0.5mm,含水量7%;
麦芽糊精0.5份,粒度0.1mm,含水量5%;
β-环糊精1.2份,粒度0.1mm,含水量5%;
虾米12份,大小2mm及以下,含水量10%;
鱼骨粉3份,粒度0.1mm,含水量5%。
步骤四、烟熏料制备:称取烟熏料85份;
所述烟熏料包括支撑熏料持续燃烧的干燥核桃壳35份,并起到有益成分的添加;用作驱虫杀菌的花椒树干枝叶10份、用作改善风味香樟树锯末3份、用作稳定香味的陈皮5份混合加工制成;
步骤五、主料混拌:取所需重量份的虾米、鱼骨粉、黄豆粉,混拌均匀后加入所需重量份的β-环糊精、麦芽糊精,再次混拌均匀,转移至65℃的砂锅中进行干面炒制,直至闻到焦糊味后起锅,摊凉备用;
步骤六、全料混拌:取所需重量份的黄玉米份、黑米粉、白豌豆粉放进搅拌器中搅拌均匀,倒入上述备用干面,混拌均匀后到入所需重量份的干竹笋颗粒、葵花仔仁颗粒,混拌均匀后泵入适量去离子水,混拌均匀,制成稠度0.7的面团;
步骤七、初熏:将上述面团置于内径长1m、内径宽50cm、内径高5cm,上表面不封闭,底面封闭且底面布满小孔的熏板中,小孔孔径0.3cm,相邻孔径间相距3cm;抹平,悬空置于熏箱内,充入熏料制成的熏烟,于50℃的温度下持续烟熏5h,制得初熏素肉;
步骤八、塑形:将上述初熏素肉转移至蒸箱中,蒸至完全熟透;此时将塑形框平放在光滑的桌面上,桌面上抹一层食用油或撒一层米面,压紧塑形框,控制其不会在桌面上滑动;再将蒸熟的初熏素肉趁热倒入塑形框中,加盖压实,挤压塑形成长1m、宽50cm、厚5cm的块状,定至初熏素肉上表面与塑形框上表面平齐,并保持形状固;继续加盖压实,直至框内初熏素肉冷却至室温但不变硬,即在初熏素肉未变硬前就应送入熏箱进行烟熏,防止素肉变硬造成烟熏效果微弱;
步骤九、复熏:将上述装有蒸熟后的初熏素肉的塑形板悬空置于熏箱内,密闭熏箱,取熏料燃烧,集中收集燃烧产生的烟雾,并将烟雾从充烟口泵入熏箱中,直至箱内烟雾充足,熏烟体积为熏箱容积的5倍;加热保温层中的保温液体,调控箱内温度为42℃、熏烟体积为熏箱容积的5倍,恒温持续烟熏,在最适的温度和湿度下,维持塑形框中待熏面团定型但不变硬,微带柔软,让熏烟能充分渗入面团内部,使其烟熏均匀透彻;
步骤十、整形切割:将上述复熏素肉置于洁净室内晾至开始变硬,切割成长5cm、宽2cm、厚0.2cm的素肉块,紫外杀菌30min,即得成品烟熏型虾米素肉,真空包装,干燥贮存;切割过程中,成品素肉的长即为初品素肉的厚。
如附图1所示,在本实施例中,所述塑形框为内径长1m、内径宽50cm、内径高5cm的长方形框体,所述框体上下两面不封闭,便于将塑形框中的大块素肉连同塑形框架在熏箱时,熏烟能从上下两面向大块素肉中渗透。
如图2所示,在本实施例中,所述熏箱包括箱体1;充烟口2;多个支撑板3,相邻支撑板之间相距3cm,用于承载待熏面团及塑形框;保温层4;外框隔离层5;温度计6;
所述保温层4内部充有可重复加热液体,用于保持箱体内部温度恒定;所述温度计6用于检测熏箱内温度,温度计探头伸入熏箱内部,其余部分裸露在熏箱外部,温度计与熏箱的连接处完全封闭。
实施例2
本实施例提供了一种烟熏型虾米素肉及其加工方法,具体过程如如下:
步骤一、虾米深加工:取鲜活小虾,完全浸没于53度酱香型白酒中,加入占小虾总重5‰的小苏打,用于除菌,使得小虾被洗涤地更干净,浸泡更均匀;加入占小虾总重4%的橘皮干粉,用于除去小虾自身携带的腥味,使得成品虾米性味更加温和;加入3mm茉莉精油,再次消虫杀菌,并对小虾进行提香,改善其风味;混拌均匀,常温浸泡5h,捞出搓洗3次,沥干水分,置于炒锅中炒至外表金黄,再置于90℃的温度下烘至含水量低于10%,脱壳后即得;
步骤二、鱼骨粉深加工:所述鱼骨粉为成年鲫鱼制取的鱼骨粉;所述鱼骨粉中还混有占鱼骨粉总重5‰的茉莉花粉,用于提香,改善鱼骨粉的风味;加入占鱼骨粉总重3‰的糯米粉,用于在加水混拌时,使得鱼骨粉更易与其他原料混合;再加入占鱼骨粉总重2‰的刺梨干粉,用于提香,改善鱼骨粉的风味;
步骤二、原料称取:称取以下重量份的原材料:
黄玉米粉15份,粒度0.08mm,含水量9%;
黑米粉15份,粒度0.06mm,含水量6%;
黄豆粉8份,粒度0.06mm,含水量6%;
白豌豆粉35份,粒度0.06mm,含水量6%;
干竹笋颗粒9份,粒度3mm,含水量6%;
葵花籽仁颗粒1份,粒度1.5mm,含水量6%;
麦芽糊精1份,粒度0.08mm,含水量7%;
β-环糊精1.2份,粒度0.08mm,含水量4%;
虾米7份,大小在2mm以下均可,含水量8%;
鱼骨粉5份,粒度0.08mm,含水量4%。
步骤四、烟熏料制备:称取烟熏料55份;
所述烟熏料包括支撑熏料持续燃烧的干燥核桃壳60份,并起到有益成分的添加;用作驱虫杀菌的花椒树干枝叶15份、用作改善风味香樟树锯末5份、用作稳定香味的陈皮8份混合加工制成;
步骤五、主料混拌:取所需重量份的虾米、鱼骨粉、黄豆粉,混拌均匀后加入所需重量份的β-环糊精、麦芽糊精,再次混拌均匀,转移至70℃的砂锅中进行干面炒制,直至闻到焦糊味后起锅,摊凉备用;
步骤六、全料混拌:取所需重量份的黄玉米份、黑米粉、白豌豆粉放进搅拌器中搅拌均匀,倒入上述备用干面,混拌均匀后到入所需重量份的干竹笋颗粒、葵花仔仁颗粒,混拌均匀后泵入适量去离子水,混拌均匀,制成稠度0.9的面团;
步骤七、初熏:将上述面团置于内径长1.2m、内径宽55cm、内径高6cm,上表面不封闭,底面封闭且底面布满小孔的熏板中,小孔孔径0.5cm,相邻孔径间相距5cm;抹平,悬空置于熏箱内,充入熏料制成的熏烟,于50℃的温度下持续烟熏5h,制得初熏素肉;
步骤八、塑形:将上述初熏素肉转移至蒸箱中,蒸至完全熟透;此时将塑形框平放在光滑的桌面上,桌面上抹一层食用油或撒一层米面,压紧塑形框,控制其不会在桌面上滑动;再将蒸熟的初熏素肉趁热倒入塑形框中,加盖压实,挤压塑形成长1.2m、宽55cm、厚6cm的块状,定至初熏素肉上表面与塑形框上表面平齐,并保持形状固;继续加盖压实,直至框内初熏素肉冷却至室温但不变硬,即在初熏素肉未变硬前就应送入熏箱进行烟熏,防止素肉变硬造成烟熏效果微弱;
步骤九、复熏:将上述装有蒸熟后的初熏素肉的塑形板悬空置于熏箱内,密闭熏箱,取熏料燃烧,集中收集燃烧产生的烟雾,并将烟雾从充烟口泵入熏箱中,直至箱内烟雾充足,熏烟体积为熏箱容积的7倍;加热保温层中的保温液体,调控箱内温度为38℃、熏烟体积为熏箱容积的7倍,恒温持续烟熏,在最适的温度和湿度下,维持塑形框中待熏面团定型但不变硬,微带柔软,让熏烟能充分渗入面团内部,使其烟熏均匀透彻;
步骤十、整形切割:将上述复熏素肉置于洁净室内晾至开始变硬,切割成长6cm、宽3cm、厚0.3cm的素肉块,紫外杀菌35min,即得成品烟熏型虾米素肉,真空包装,干燥贮存;切割过程中,成品素肉的长即为初品素肉的厚。
如附图1所示,在本实施例中,所述塑形框为内径长1.2m、内径宽55cm、内径高6cm的长方形框体,所述框体上下两面不封闭,便于将塑形框中的大块素肉连同塑形框架在熏箱时,熏烟能从上下两面向大块素肉中渗透。
如图2所示,在本实施例中,所述熏箱包括箱体1;充烟口2;多个支撑板3,相邻支撑板之间相距3~5cm,用于承载待熏面团及塑形框;保温层4;外框隔离层5;温度计6;
所述保温层4内部充有可重复加热液体,用于保持箱体内部温度恒定;所述温度计6用于检测熏箱内温度,温度计探头伸入熏箱内部,其余部分裸露在熏箱外部,温度计与熏箱的连接处完全封闭。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (8)
1.一种烟熏型虾米素肉,其特征在于,包括以下重量份原料:
黄玉米粉15~24份,粒度≤0.1mm,含水量≤11%;
黑米粉8~15份,粒度≤0.08mm,含水量≤8%;
黄豆粉5~8份,粒度≤0.08mm,含水量≤8%;
白豌豆粉35~48份,粒度≤0.08mm,含水量≤8%;
干竹笋颗粒4~9份,粒度1~3mm,含水量≤8%;
葵花籽仁颗粒1~3份,粒度0.5~1.5mm,含水量≤7%;
麦芽糊精0.5~1份,粒度≤0.1mm,含水量≤5%;
β-环糊精0.5~1.2份,粒度≤0.1mm,含水量≤5%;
虾米7~12份,粒度≤2mm,含水量≤10%;
鱼骨粉3~5份,粒度≤0.1mm,含水量≤5%。
2.根据权利要求1所述的一种烟熏型虾米素肉,其特征在于,包括以下重量份原料:
黄玉米粉21份,粒度≤0.1mm,含水量≤11%;
黑米粉9份,粒度≤0.08mm,含水量≤8%;
黄豆粉5份,粒度≤0.08mm,含水量≤8%;
白豌豆粉39份,粒度≤0.08mm,含水量≤8%;
干竹笋颗粒7份,粒度1~3mm,含水量≤8%;
葵花籽仁颗粒3份,粒度0.5~1.5mm,含水量≤7%;
麦芽糊精0.5份,粒度≤0.1mm,含水量≤5%;
β-环糊精1.2份,粒度≤0.1mm,含水量≤5%;
虾米12份,粒度≤2mm,含水量≤10%;
鱼骨粉3份,粒度≤0.1mm,含水量≤5%。
3.根据权利要求1或2所述的一种烟熏型虾米素肉,其特征在于,所述虾米由下述方法制备而成:
取鲜活小虾,完全浸没于53度酱香型白酒中,加入占虾米总重3~5‰的小苏打、4~7%的橘皮干粉、3~5mm茉莉精油,混拌均匀,常温浸泡3~5h,捞出搓洗2~3次,沥干水分,置于炒锅中炒至外表金黄,再置于85~90℃的温度下烘至含水量≤10%,脱壳后即得。
4.根据权利要求1或2所述的一种烟熏型虾米素肉,其特征在于,所述鱼骨粉为草鱼、鲤鱼、鲫鱼中任意一种成年鱼制取的鱼骨粉;所述鱼骨粉中还混有占鱼骨粉总重3~5‰的茉莉花粉、3~5‰的糯米粉、1~2‰的刺梨干粉。
5.根据权利要求1或2所述的一种烟熏型虾米素肉,其特征在于,所述虾米素肉还包括烟熏料35~85份;
所述烟熏料包括干燥核桃壳35~60份、花椒树干枝叶10~15份、香樟树锯末3~5份、陈皮5~8份混合加工制成。
6.一种烟熏型虾米素肉的加工方法,其特征在于,包括以下步骤:
a、取所需重量份的虾米、鱼骨粉、黄豆粉,混拌均匀后加入所需重量份的β-环糊精、麦芽糊精,再次混拌均匀,转移至65~70℃的砂锅中进行干面炒制,直至闻到焦糊味后起锅,摊凉备用;
b、取所需重量份的黄玉米份、黑米粉、白豌豆粉放进搅拌器中搅拌均匀,倒入上述备用干面,混拌均匀后到入所需重量份的干竹笋颗粒、葵花仔仁颗粒,混拌均匀后泵入适量去离子水,混拌均匀,制成稠度0.7~0.9的面团;
c、将上述面团置于内径长1~1.2m、内径宽50~55cm、内径高5~6cm,上表面不封闭,底面封闭且底面布满小孔的熏板中,小孔孔径0.3~0.5cm,相邻孔径间相距3~5cm;抹平,悬空置于熏箱内,密闭熏箱,充入熏料制成的熏烟,于45~50℃的温度下持续烟熏5~6h,制得初熏素肉;
d、将上述初熏素肉转移至蒸箱中,蒸至完全熟透,趁热放进塑形框中,挤压塑形成长1~1.2m、宽50~55cm、厚5~6cm的块状,并保持形状固定;
e、将上述装有蒸熟后的初熏素肉的塑形板悬空置于熏箱内,充入烟熏料制成的熏烟,复熏1~2d,即得复熏素肉;
f、将上述复熏素肉置于洁净室内晾至开始变硬,切割成长5~6cm、宽2~3cm、厚0.2~0.3cm的素肉块,紫外杀菌30~35min,即得成品烟熏型虾米素肉,真空包装,干燥贮存。
7.根据权利要求6所述的一种烟熏型虾米素肉的加工方法,其特征在于,所述塑形方法如下:
将塑形框平放在光滑的桌面上,桌面上抹一层食用油或撒一层米面,压紧塑形框,控制其不会在桌面上滑动,再将蒸熟的初熏素肉趁热倒入塑形框中,加盖压实,至初熏素肉上表面与塑形框上表面平齐;继续加盖压实,直至框内初熏素肉冷却至室温但不变硬。
8.根据权利要求6所述的一种烟熏型虾米素肉的加工方法,其特征在于,所述复熏方法如下:
待装有初熏素肉的塑形板放入熏箱后,密闭熏箱,取熏料燃烧,集中收集燃烧产生的烟雾,并将烟雾从充烟口泵入熏箱中,直至箱内烟雾充足;加热保温层中的保温液体,调控箱内温度为38~42℃、熏烟体积为熏箱容积的5~7倍,恒温持续烟熏。
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