CN110638028B - 一种蒜蓉螺蛳酱的制备方法 - Google Patents
一种蒜蓉螺蛳酱的制备方法 Download PDFInfo
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Abstract
本发明属于食品加工领域,公开了一种蒜蓉螺蛳酱的制备方法,通过合适的吐沙、脱腥、嫩化和除嘌呤工艺,改善口感、提高实用安全性。采用发明的方法制备的蒜蓉螺蛳酱,结合了蒜蓉的鲜香与螺蛳特有的鲜美,口味平和醇厚,口感嫩滑,营养丰富,老少咸宜。既可作为佐餐佳品,又可作为调料与其他食材搭配烹饪。本工艺独有的除嘌呤技术使本产品最终的嘌呤含量降至极低水平,痛风患者和尿酸偏高群体可放心食用。
Description
技术领域
本发明属于食品加工领域,具体涉及一种蒜蓉螺蛳酱的制备方法。
背景技术
螺蛳肉是一种营养丰富的天然保健品,有“美容食品”之称,是一种保健价值极高的动物性天然食品,其营养成分的含量和组合优于鸡、鸭、鹅肉等。在常见的60多种水生动物中,它的保健和营养价值仅次于虾,是群众喜爱的水产品。螺肉性甘、咸、寒,有清热、利水的功效,李时珍在《本草纲目》中记载治“田螺利湿热,治黄疸”。
大蒜是著名的食药两用植物,富含有机硫化物、黄酮类化合物、皂苷类化合物和多糖等药用功能成分。医学研究表明,大蒜功能成分具有抑菌、降血脂、抗肿瘤、防衰老、提高机体免疫力等功效。中医认为大蒜“性温热”,与螺蛳肉搭配制成食品,可以寒热中和且两者风味相得益彰。
螺蛳喜食藻类和腐殖质,因此其肉土腥味较重。且其口感较为坚韧,咀嚼时较为费力。同时,包括螺蛳肉在内的水产品嘌呤含量较高,代谢产物为尿酸,大量进食后易诱发或加重痛风病症。
目前已公开的螺酱大概可分为两类,一类是为螺蛳粉/面配套的酱料包,另一类为专门研发的独立螺肉酱,不限定搭配食品。本发明属于后者。第一类产品的发明专利,为了配合螺蛳粉/面,都是“重口浓汤”的思路,配料辛辣重口加猪牛骨熬制。在不同口味的螺蛳酱料包中,除了少数调料替换,其他大部分调料和工艺都是相同的。这类螺蛳酱口味重,成本高,且一般不单独零售,因此并不适用于螺蛳粉/面之外的佐餐食用。第二类螺蛳酱大多制作工艺简单,配料简单,除主料替换为螺肉外,制作工艺和配料都与市售其他种类肉酱相近,并没有对螺蛳的食性问题,做针对性改良。
发明内容
针对上述问题,本发明提供了一种蒜蓉螺蛳酱的制备方法,通过合适的吐沙、脱腥、嫩化和除嘌呤工艺,改善口感、提高实用安全性。
为了达到上述目的,本发明采取以下技术措施:
一种蒜蓉螺蛳酱的制备方法,包括下述步骤:
所用的材料和用量如下:
菜籽油80-120kg,玉米油70-90kg,去皮大蒜60-90kg,新鲜螺蛳肉(腹足肌)50-70kg,洋葱15-25kg,香葱8-12kg,生姜8-12kg,鲜紫苏叶8-12kg或干紫苏叶1-2kg),干辣椒18-22kg,黑胡椒粉2.5-3.5kg,白胡椒粉0.8-1.2kg,食盐4-6kg,白糖7-9kg,料酒1.5-2.5kg,嘌呤脱氨酶18-22g,苹果多酚45-55g;
(1)螺蛳暂养:环棱螺在暂养池内清水暂养40-50h,水中加入薄荷油乙醇溶液,薄荷油:乙醇质量百分比1:9~1:10,水中添加比例为0.1-0.15g/L,暂养期间10-12h换水一次,并加入同等比例的薄荷油乙醇溶液;
(2)螺肉炖煮:分离剪除螺蛳内脏得到其腹足肌肉50-70kg,将螺蛳肉加水加紫苏叶,鲜紫苏叶和水的质量比例是1:7~1:10,干紫苏叶质量比1:40~1:50,炖煮50-80min;
(3)脱腥切粒:螺蛳肉捞出冲洗后,加脱腥剂浸泡120-180min,然后-4℃以下冷冻螺肉,并切割成螺肉颗粒;
所述的脱腥剂由以下组分在水中的质量百分比组成:柠檬皮提取物0.3-0.4%、荆芥油0.1-0.15%、茶多酚0.5-1.5%、乳酸1-2%、壳聚糖3-5%。
(4)螺肉嫩化:将螺肉单层平铺,压紧后放入脉冲电场,50-60Hz,20-25μs下为2.5-3kV,总处理时间为25-35S。电场强度0.2-0.25kV/cm,总比能1.93-2.17kJ/kg,温度升高的平均值为3-5℃;
(5)蒜蓉制备:生姜打成粉末,洋葱和香葱切丁,大蒜粉碎成小颗粒,混合拌匀,加玉米油烧至五成热,放入蒜蓉混合物并保持搅拌,微火炸至蒜粒微黄后捞出备用;
(6)熬制:搅拌锅内煮沸菜籽油,加入干辣椒并转微火继续熬制,待油色变红后将干辣椒捞出。大火加热搅拌锅内红油,依次向搅拌锅内加入螺肉颗粒、蒜蓉、黑白胡椒粉、食盐、糖、和料酒,微火熬制10-15min后关火冷却。
(7)降嘌呤处理:加入腺嘌呤脱氨酶和苹果多酚,并搅拌均匀;
(8)电子束灭菌:将装瓶密封后的蒜蓉螺蛳酱进行电子束辐照灭菌处理,辐照剂量为2-2.5kGy,即得。
以上所述的方法中,优选的,柠檬皮提取物制备方法如下:冷冻干燥后的柠檬皮粉碎后,按1:25~1:30的体积比(V/V)加入75-80%的乙醇,20-22℃超声提取15-20min,提取2-3次,合并溶液后过滤除去残渣,滤液浓缩后进行冷冻干燥得固体物。
与现有技术相比,本发明具有以下优点:
1、本发明的产品很好待解决了螺蛳的土腥味。
由于螺蛳的食性问题,其饵料来源决定了螺蛳肉含有较重的土腥味(放线菌代谢产物)。对于这一问题的解决思路,已公开的现有技术要么采取了回避默认态度(即愿意接受这一产品的消费者默认螺蛳肉土腥味较重,对此并不介意),要么通过极重的香料加以遮蔽(如螺蛳粉酱料包的熬制过程中添加了多种香料,如八角、桂皮、草果、茴香、陈皮等)。本专利口味相对清淡,浓厚的土腥味将极大的影响产品风味,脱腥处理环节必不可少。除茶多酚、荆芥油能常用土腥味遮蔽原料外,本专利还原创采用了柠檬皮提取物,多种原料配合浸泡螺蛳肉,可以达到较好的去腥效果。
2、本发明对螺蛳肉进行了肉质嫩化处理,提高其适口度
螺蛳肉质较为坚韧,对口齿较差的幼儿和老年消费者而言并不友好,而现有技术中从未对这一问题进行针对性处理。本申请采取了脉冲电场“肉质嫩化”工艺,能有效降低螺蛳肉剪切力,且无脂质氧化等副作用。
3、本发明的产品专门进行了降嘌呤处理,在保证鲜味的前提下,使得产品本身更加健康
螺蛳等水产品嘌呤含量较高,目前现有技术采用猪、牛骨高汤熬制法制成的酱料包这一问题更为突出,尿酸偏高以及痛风患者对此极为敏感。本发明专门设置了降嘌呤处理环节,通过加入嘌呤脱氨酶和苹果多酚,可将嘌呤含量降至极低水平。
4、电子束灭菌这一非加热灭菌法,灭菌的同时,保持了螺蛳酱的风味
不同于现有技术中的高温灭菌法,螺蛳酱持水率较高,采取传统高温灭菌法水份析出,并出现明显的蒸煮味,极不适于嫩度保持,为了保持螺蛳酱风味和生理活性成分,本发明采用了电子束灭菌这一非加热灭菌法,在灭菌保持风味的同时,也能杀灭寄生虫,提高了产品的安全性。
5、对活螺采取了吐沙处理
现有技术更关注螺肉处理,对活螺原材料基本采取了默认上游供货商已将螺肉清洗干净的前提,或在活螺宰杀分离后采用洗涤方式清洗泥沙。由于螺蛳食管和排泄肠道都穿过了腹足肌,因此宰杀后即便反复清洗仍存泥沙残留,极大影响口感(牙碜),本发明利用薄荷油“催吐”效果,可保证螺蛳体内泥沙完全排出。
具体实施方式
本发明所述技术方案,如未特别说明,均为本领域的常规方式,所述试剂或材料,如未特别说明,均来源于商业渠道。
实施例1:
一种蒜蓉螺蛳酱的制备方法,包括下述步骤:
本实施例中所用的材料和用量如下:
菜籽油100kg,玉米油80kg,去皮大蒜80kg,新鲜螺蛳肉(腹足肌)60kg,洋葱20kg,香葱10kg,生姜10kg,紫苏叶10kg,干辣椒20kg,黑胡椒粉3kg,白胡椒粉1kg,食盐5kg,白糖8kg,料酒2kg,嘌呤脱氨酶20g,苹果多酚50g;
(1)螺蛳暂养:环棱螺在暂养池内清水暂养48h,水中加入薄荷油乙醇溶液(薄荷油:乙醇质量百分比1:9,水中添加比例为0.1g/L),以加速螺蛳排出泥沙。暂养期间12h换水一次,并加入同等比例的薄荷油乙醇溶液。
(2)螺肉炖煮:选出鲜活螺蛳通过螺蛳清洗机和螺蛳肉壳分离机,并分离剪除螺蛳内脏得到其腹足肌肉。将螺蛳肉放入不锈钢煮锅,加水加鲜紫苏叶(缝入纱布包内,方便煮后捞出,鲜紫苏叶和水的比例是1:8)炖煮50min。期间保持搅拌,并撇去锅内泡沫等杂质。
(3)脱腥切粒:螺蛳肉捞出冲洗后,置于不锈钢容器内,加脱腥剂(柠檬皮提取物、荆芥油、茶多酚、乳酸、壳聚糖在水中的质量百分比分别为0.3%、0.1%、0.5%、1%、3%)浸泡120min,然后-4℃冷冻螺肉,并使用冻肉切丁机将其切割成5毫米见方的螺肉颗粒。
经过脱腥处理的螺蛳肉,主要土腥味标志物土臭素含量下降89.1%,2-甲基异冰片含量下降79.4%;
柠檬皮提取物制备方法如下:冷冻干燥后的柠檬皮粉碎后,按1:25的体积比(V/V)加入75%的乙醇,20℃超声提取15min,提取3次,合并溶液后过滤除去残渣,滤液浓缩后进行冷冻干燥得固体物。
(4)螺肉嫩化:将螺肉单层平铺于2mm厚食品级PET塑料板夹层内,压紧后放入脉冲电场(PEF),50Hz,20μs下为2.5kV,总处理时间为30S。电场强度0.2kV/cm,总比能1.93kJ/kg,温度升高的平均值为3℃。经嫩化处理后,螺蛳肉剪切力由1500mm/S下降至140mm/S。
(5)蒜蓉制备:生姜打成粉末,洋葱和香葱切丁,大蒜粉碎成小颗粒,混合拌匀。加玉米油烧至五成热,放入蒜蓉混合物并保持搅拌,微火炸至蒜粒微黄后捞出备用。
(6)熬制:搅拌锅内煮沸菜籽油,加入干辣椒并转微火继续熬制,待油色变红后将干辣椒捞出。大火加热搅拌锅内红油,依次向搅拌锅内加入螺肉颗粒、蒜蓉、黑白胡椒粉、食盐、糖、和料酒,微火熬制10min后关火冷却。
(7)降嘌呤处理:加入腺嘌呤脱氨酶和苹果多酚,并搅拌均匀。室温下,72h后嘌呤含量可由1.7mg/g下降至0.2mg/g以下。
双态酵母(Arxula adeninivorans)菌株培养和嘌呤脱氨酶纯化方法:在酵母基本培养基(YMM-葡萄糖)中以OD600=0.1初始培养产生高浓度重组腺嘌呤脱氨酶的转基因A.adeninivorans菌株,以43.5mmol/L的NH4H2PO4为氮源(YMM-葡萄糖-NH4H2PO4)在30℃下培养24小时(生长阶段)。然后将其转移至YMM-葡萄糖-NH4H2PO4,YMM-葡萄糖(含43.5mmol/L的NaNO3或其他嘌呤作为氮源),并在30℃下生长72h(生产阶段)。过滤培养液,将酵母培养物(固体物质包含嘌呤脱氨酶)用超纯水洗涤并冷冻干燥。
(8)电子束灭菌:将装瓶密封后的蒜蓉螺蛳酱进行电子束辐照灭菌处理,辐照剂量为2k Gy,即得。
采用本工艺制备的蒜蓉螺蛳酱,结合了蒜蓉的鲜香与螺蛳特有的鲜美,口味平和醇厚,口感嫩滑,营养丰富,老少咸宜。既可作为佐餐佳品,又可作为调料与其他食材搭配烹饪。本工艺独有的除嘌呤技术使本产品最终的嘌呤含量降至极低水平,痛风患者和尿酸偏高群体可放心食用。
Claims (2)
1.一种蒜蓉螺蛳酱的制备方法,包括下述步骤:
所用的材料和用量如下:
菜籽油80-120kg,玉米油70-90kg,去皮大蒜60-90kg,新鲜螺蛳腹足肌肉50-70kg,洋葱15-25kg,香葱8-12kg,生姜8-12kg,鲜紫苏叶8-12kg或干紫苏叶1-2kg,干辣椒18-22kg,黑胡椒粉2.5-3.5kg,白胡椒粉0.8-1.2kg,食盐4-6kg,白糖7-9kg,料酒1.5-2.5kg,嘌呤脱氨酶18-22g,苹果多酚45-55g;
(1)螺蛳暂养:环棱螺在暂养池内清水暂养40-50h,水中加入薄荷油乙醇溶液,薄荷油:乙醇质量百分比1:9~1:10,水中添加比例为0.1-0.15g/L,暂养期间10-12h换水一次,并加入同等比例的薄荷油乙醇溶液;
(2)螺肉炖煮:分离剪除螺蛳内脏得到其腹足肌肉50-70kg,将螺蛳肉加水加紫苏叶,鲜紫苏叶和水的质量比例是1:7~1:10,干紫苏叶和水的质量比1:40~1:50,炖煮50-80min;
(3)脱腥切粒:螺蛳肉捞出冲洗后,加脱腥剂浸泡120-180min,然后-4℃以下冷冻螺肉,并切割成螺肉颗粒;
所述的脱腥剂由以下组分在水中的质量百分比组成:柠檬皮提取物0.3-0.4%、荆芥油0.1-0.15%、茶多酚0.5-1.5%、乳酸1-2%、壳聚糖3-5%;
(4)螺肉嫩化:将螺肉单层平铺,压紧后放入脉冲电场,50-60Hz,20-25μs下为2.5-3kV,总处理时间为25-35S;
电场强度0.2-0.25kV/cm,总比能1.93-2.17kJ/kg,温度升高的平均值为3-5℃;
(5)蒜蓉制备:生姜打成粉末,洋葱和香葱切丁,大蒜粉碎成小颗粒,混合拌匀,加玉米油烧至五成热,放入蒜蓉混合物并保持搅拌,微火炸至蒜粒微黄后捞出备用;
(6)熬制:搅拌锅内煮沸菜籽油,加入干辣椒并转微火继续熬制,待油色变红后将干辣椒捞出;
大火加热搅拌锅内红油,依次向搅拌锅内加入螺肉颗粒、蒜蓉、黑白胡椒粉、食盐、糖、和料酒,微火熬制10-15min后关火冷却;
(7)降嘌呤处理:加入腺嘌呤脱氨酶和苹果多酚,并搅拌均匀;
(8)电子束灭菌:将装瓶密封后的蒜蓉螺蛳酱进行电子束辐照灭菌处理,辐照剂量为2-2.5kGy,即得。
2.根据权利要求1所述的方法,所述的柠檬皮提取物制备方法如下:冷冻干燥后的柠檬皮粉碎后,按1:25~1:30的体积比(V/V)加入75-80%的乙醇,20-22℃超声提取15-20min,提取2-3次,合并溶液后过滤除去残渣,滤液浓缩后进行冷冻干燥得固体物。
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CN104304830B (zh) * | 2014-11-18 | 2015-05-20 | 中国水产科学研究院黄海水产研究所 | 一种去除淡水鱼土腥味的饲料添加剂及其应用 |
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CN108433007A (zh) * | 2018-02-18 | 2018-08-24 | 杨书戈 | 一种螺蛳肉即食休闲食品的加工方法 |
CN108378346A (zh) * | 2018-02-23 | 2018-08-10 | 广西黄氏真味食品科技有限责任公司 | 一种风味螺蛳酱及其制备方法 |
CN108523094A (zh) * | 2018-04-25 | 2018-09-14 | 蚌埠学院 | 一种螺蛳猪肉酱的制备方法 |
CN109820128A (zh) * | 2019-01-22 | 2019-05-31 | 福建省亚明食品有限公司 | 一种嫩化猪肉制品的方法及猪肉制品 |
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