CN110663891A - 一种肉蛋干的制作方法 - Google Patents
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Abstract
本发明公开了一种肉蛋干的制作方法,它是将熟肉块加入蛋干预制液中,经蒸制所得;其中,蛋干预制液由禽蛋液调味所得,熟肉块由肉泥依次经调味、冷冻和油炸所得。该肉蛋干外观呈黄褐色,色泽诱人有食欲,呈咸香味,剖面为肉块夹在蛋干中部,既有蛋干爽滑弹口的口感,又有浓郁肉香味,滋味丰富,美味可口。
Description
技术领域
本发明属于食品加工领域,具体涉及一种肉蛋干的制作方法。本发明由湖北神丹健康食品有限公司(农业农村部蛋品加工重点实验室)研究开发完成。
背景技术
蛋干是近年来很受欢迎的健康小零食,其销量日渐上涨,高营养,低热量。目前市面上销售的主要为纯蛋干,肉蛋干较为少见。
CN 102697066 A公开了一种畜禽肉蛋干的加工方法,包括以下生产步骤:原料选择;选修;注射或腌制;真空滚揉;二次搅拌;打蛋;胶质料制备;混料罐装;反压定型;卤煮;风干与调味;整形与拌料;包装;杀菌,制得畜禽肉蛋干产品。该技术中,主要是将肉调味后制成肉糜加入蛋液中,制得一种蛋肉混合均匀的蛋干,而且添加了少量亚硝酸钠。
CN 109393345 A也公开了一种即食复合蛋白肉蛋干及其加工方法,包括原料选择及处理、肉蛋液调制、蒸煮成型、杀菌等步骤,其中肉蛋液调制方法为:将冻结后的家禽皮入斩拌机,添加膨润后的食用明胶,先慢速斩拌2~3分钟,放入碎瘦肉和适量冰屑后,再高速斩拌5~6分钟,然后倒入冷却的蛋液和调味料,慢速斩拌至均匀,最后入胶体磨细磨为乳化肉蛋液。该方法中,从胶体磨处理可知,最终所制得产品也是一种蛋肉混合均匀的蛋干。
由以上可知,目前现有技术中的肉蛋干主要是一种蛋肉混合均匀的蛋干,肉在蛋干中基本是以碎屑或不明显可见的状态存在,而肉块直接夹于蛋干中的产品较为少见,可能是由于肉块在蛋液中的添加方式或者口感、形态不易控制的原因。
发明内容
本发明所要解决的技术问题是针对上述现有技术存在的不足而提供一种肉蛋干的制作方法,所制肉蛋干外观呈黄褐色,剖面为肉块夹在蛋干中部,色泽诱人有食欲,口感咸香,既有蛋干爽滑弹口的口感,又有浓郁肉香味,滋味丰富,美味可口。
本发明为解决上述提出的问题所采用的技术方案为:
一种肉蛋干的制作方法,它是将熟肉块加入蛋干预制液中,经蒸制所得;其中,蛋干预制液由禽蛋液调味所得,熟肉块由肉泥依次经调味、冷冻和油炸所得。
按上述方案,所述熟肉块的加工方法如下:将肉绞碎成肉泥;然后将肉泥中加入食盐、料酒、生抽、姜粉、黑胡椒粉等调味料斩拌均匀,然后冷冻定型,得生肉块;所述生肉块油炸至表面金黄后,即得到用于肉蛋干的熟肉块。其中,各原料按重量份数计为:肉泥100~150份、0.4~0.6份食盐、1~2份料酒、2~3份生抽、1~2份姜粉、1~2份黑胡椒粉。
进一步地,所述油炸的温度为170~190℃,时间为2~3min。
进一步地,所述冷冻的温度为-18~-20℃,时间为1~2h。
按上述方案,所述蛋干预制液的调制方法如下:按重量份数计,将500~600份禽蛋液中加入5~6份姜粉、5~6份黑胡椒粉、10~12份料酒、100~120份0.3~0.6wt.%魔芋粉水溶液、5~8份乳清蛋白粉、8~10份大豆膳食纤维、5~6份食盐、1~2份鸡精、4~5份老抽、5~6份生抽、4~5份酵母抽提物,混合均匀,得蛋干预制液。其中,混合均匀后还可以包括过滤的步骤,过滤的目数100~120目。
按上述方案,所述蒸制的温度为100~105℃,蒸制时间为45~55min,蒸制压力为0.19~0.22MPa。
按上述方案,所述蒸制后还包括烘烤和/或和/或包装和/或杀菌的步骤。其中,烘烤的温度为60~65℃,时间为45~60min;杀菌温度为120~122℃,杀菌时间为30~45min。
与现有技术相比,本发明的有益效果是:
1、本发明提供了一种肉蛋干的制作方法,所制肉蛋干外观呈黄褐色,色泽诱人有食欲,呈咸香味,剖面为肉块夹在蛋干中部,既有蛋干爽滑弹口的口感,又有浓郁肉香味,滋味丰富,营养美味。
2、目前较少见到将肉块用于蛋干中,一般的处理方式是将肉腌制后搅成肉糜加入蛋液中,或者将肉粒与蛋液混合后过胶体磨磨浆灌装成型,这样利于保证蛋干的整体形态和均一口感,但是蛋干中无法实现夹着肉块的状态。而本发明这种将肉泥制成肉块用于蛋干的思路,明显与现有技术中将肉块制成肉糜或制浆的思路不同。而且,本发明采用的方法是将肉泥腌制入味后,通过冷冻、油炸成型来形成肉块,锁住水分来保持肉块的嫩度、味道和形态;并且,本发明预先熟化的肉块降低了肉表面的水分含量,使其密度下降,利于悬浮于蛋干预制液中并制成夹肉蛋干,而不会影响蛋干的整体形态(若是沉底或者浮于蛋液表面,则会影响蛋干的形态)。另外,预先熟化的肉块表面相当于形成一层保护膜,避免在后续杀菌过程内部水分散失过多而造成的肉质变柴。
3、本发明蛋干预制液的调制中,不仅通过加入了魔芋粉溶液来改善和平衡蛋干的弹性和嫩度(添加量过低时,持水效果不明显,蛋干弹性过足,嫩度不够,添加量过高时,过多水分导致蛋干过于水嫩,弹性不足),而且为实现预处理后的熟肉块悬浮于预制蛋干液中并制成夹肉蛋干提供了有利条件。
附图说明
图1、图2为实施例1所制备的肉蛋干的外观图和剖面图。
具体实施方式
为了更好地理解本发明,下面结合实施例进一步阐明本发明的内容,但本发明不仅仅局限于下面的实施例。
本发明实施例提供的肉蛋干,主要由下列重量份的原料制成:禽蛋液500~600份、乳清蛋白8~15份、大豆膳食纤维8~10份、肉100~150份、食盐5.4~6.6份、鸡精1~2份、老抽4~5份、生抽7~9份、姜粉6~8份、黑胡椒粉6~8份、料酒11~14份、酵母抽提物4~5份、魔芋粉0.5~0.6份、水100~120份。
本发明实施例主要提供一种具体采用上述原料制作肉蛋干的方法,依次包括以下步骤:
1)原料预处理:将肉(如鸡胸肉)绞碎成肉泥备用;将禽蛋(如鸭蛋)去壳后搅拌均匀,过60~80目筛,得禽蛋液备用;本步骤以及后续步骤中“份”均为重量份;
2)取步骤1)所得肉泥100~150份,加入0.4~0.6份食盐、1~2份料酒、2~3份生抽、1~2份姜粉、1~2份黑胡椒粉斩拌至肌动球蛋白溶出,待肉泥阻力变大,约15~20min,将肉泥放入模具(模具中可提前铺保鲜膜便于脱模)中,冷冻定型,脱模后得生肉块,备用;
3)将步骤2)所得的生肉块油炸至表面金黄后,控干表面油分,得熟肉块备用;
4)将步骤1)所得禽蛋液500~600份中加入5~6份姜粉、5~6份黑胡椒粉、10~12份料酒混合搅拌30~45min,得调味禽蛋液,备用;
5)将0.4~0.6wt.%魔芋粉水溶液100~120份中加入5~8份乳清蛋白粉、8~10份大豆膳食纤维、5~6份食盐、1~2份鸡精、4~5份老抽、5~6份生抽、4~5份酵母抽提物,然后与步骤4)所得调味禽蛋液混合,充分搅拌15~25min,得预制蛋干液备用;
6)将步骤5)所得预制蛋干液过100~120目滤网,放入模具中,然后加入步骤3)所得熟肉块,使其悬浮在预制蛋干液中,然后蒸制熟化,得肉蛋干。
步骤6)所得肉蛋干后续还可以经过切分、烘烤,以及冷却至室温装袋封口、杀菌等步骤,获得肉蛋干产品。其中,烘烤的温度为60~65℃,时间为45~60min;杀菌的温度为121℃,时间为30~45min。
步骤2)中,冷冻的温度为-18℃,时间为1~2h。
步骤3)中,油炸的温度为170~190℃,时间为2~3min。
步骤5)中,0.4~0.6wt.%魔芋粉水溶液可由魔芋粉加入热水中混匀制得。其中,热水温度不低于85℃,需热水搅拌加入,加速魔芋粉的溶胀,避免冷水或不搅拌导致的溶解不均匀,出现结团现象。
步骤6)中,蒸制的温度为105℃,时间为45~55min,压力为0.19~0.22MPa。
实施例1
一种肉蛋干的制作方法,包括下列步骤:
1)原料预处理:将鸡胸肉绞碎成肉泥备用;将鸭蛋去壳后搅拌均匀,过60目筛,得鸭蛋液备用;本步骤以及后续步骤中“份”均为重量份;
2)将步骤1)所得肉泥100份,加入0.4份食盐、1份料酒、2份生抽、1份姜粉、1黑胡椒粉斩拌15min至肌动球蛋白溶出,待肉泥阻力变大后,将肉泥放入0.5cm*5cm*9cm模具中,-18℃下冷冻2h定型,模具中提前铺保鲜膜便于脱模,得生肉块备用;
3)将步骤2)所得的生肉块放入180℃油锅中炸制3min,至表面金黄后,控干表面油分,得熟肉块备用;
4)将0.5份魔芋粉加入100份搅拌的85℃以上热水中,搅拌20min,至充分溶解,得0.5%魔芋粉水溶液备用;
5)将500份步骤1)所得鸭蛋液加入5份姜粉、5份黑胡椒粉、10份料酒混合搅拌40min,充分去除鸭蛋腥味,得调味鸭蛋液备用;
6)将100份步骤4)所得0.5%魔芋粉水溶液、5份乳清蛋白粉、8份大豆膳食纤维、5份食盐、1份鸡精、4份老抽、5份生抽、4份酵母抽提物加入步骤5)所得的调味鸭蛋液中,充分搅拌25min,得预制蛋干液备用;
7)将步骤6)所得预制蛋干液过100目滤网,得滤液,取120份加入10cm*6cm*3cm模具中,然后放入步骤3)所得熟肉块,使其悬浮在鸭蛋液中,105℃下蒸制50min,压力为0.20MPa,得蒸制肉蛋干;
8)将步骤7)所得蒸制肉蛋干脱模后,切分成10小块,60℃下烘烤60min,冷却至室温后装袋封口,置于121℃下杀菌45min,冷却至室温即得肉蛋干。
如图1和2所示,所制肉蛋干外观呈黄褐色,剖面为肉块夹在蛋干中部,色泽诱人有食欲。
实施例2
一种肉蛋干的制作方法,包括下列步骤:
1)原料预处理:将鸡胸肉绞碎成肉泥备用;将鸭蛋去壳后搅拌均匀,过60目筛,得鸭蛋液备用;本步骤以及后续步骤中“份”均为重量份;
2)将步骤1)所得肉泥120份,加入0.5份食盐、1.5份料酒、2.5份生抽、1.5份姜粉、1.5份黑胡椒粉斩拌20min至肌动球蛋白溶出,待肉泥阻力变大后,将肉泥放入0.5cm*5cm*9cm模具中,-18℃下冷冻1h定型,模具中提前铺保鲜膜便于脱模,得生肉块备用;
3)将步骤2)所得的生肉块放入170℃油锅中炸制2min,至表面金黄后,控干表面油分,得熟肉块备用;
4)将0.5份魔芋粉加入100份搅拌的85℃以上热水中,搅拌15min,至充分溶解,得0.5%魔芋粉水溶液备用;
5)将550份步骤1)所得鸭蛋液加入5份姜粉、5份黑胡椒粉、10份料酒混合搅拌30min,充分去除鸭蛋腥味,得调味鸭蛋液备用;
6)将100份步骤4)所得0.5%魔芋粉水溶液、6份乳清蛋白粉、9份大豆膳食纤维、5份食盐、1.5份鸡精、4.5份老抽、5份生抽、4份酵母抽提物加入步骤5)所得的调味鸭蛋液中,充分搅拌15min,得预制蛋干液备用;
7)将步骤6)所得预制蛋干液过100目滤网,得滤液,取120份加入10cm*6cm*3cm模具中,然后放入步骤3)所得熟肉块,使其悬浮在鸭蛋液中,105℃下蒸制45min,压力为0.20MPa,得蒸制肉蛋干;
8)将步骤7)所得蒸制肉蛋干脱模后,切分成10小块,65℃下烘烤45min,冷却至室温后装袋封口,置于121℃下杀菌30min,冷却至室温即得肉蛋干。
实施例3
一种肉蛋干的制作方法,包括下列步骤:
1)原料预处理:将鸡胸肉绞碎成肉泥备用;将鸭蛋去壳后搅拌均匀,过80目筛,得鸭蛋液备用;本步骤以及后续步骤中“份”均为重量份;
2)将步骤1)所得肉泥150份,加入0.6份食盐、2份料酒、3份生抽、2份姜粉、2份黑胡椒粉斩拌20min至肌动球蛋白溶出,待肉泥阻力变大后,将肉泥放入0.5cm*5cm*9cm模具中,-18℃下冷冻1.5h定型,模具中提前铺保鲜膜便于脱模,得生肉块备用;
3)将步骤2)所得的生肉块放入190℃油锅中炸制3min,至表面金黄后,控干表面油分,得熟肉块备用;
4)将0.6份魔芋粉加入120份搅拌的85℃以上热水中,搅拌15min,至充分溶解,得0.5%魔芋粉水溶液备用;
5)将600份步骤1)所得鸭蛋液加入6份姜粉、6份黑胡椒粉、12份料酒混合搅拌40min,充分去除鸭蛋腥味,得调味鸭蛋液备用;
6)将120份步骤4)所得0.5%魔芋粉水溶液、8份乳清蛋白粉、10份大豆膳食纤维、6份食盐、2份鸡精、5份老抽、6份生抽、5份酵母抽提物加入步骤5)所得的调味鸭蛋液中,充分搅拌20min,得预制蛋干液备用;
7)将步骤6)所得预制蛋干液过120目滤网,得滤液,取120份加入10cm*6cm*3cm模具中,然后放入步骤3)所得熟肉块,使其悬浮在鸭蛋液中,105℃下蒸制55min,压力为0.20MPa,得蒸制肉蛋干;
8)将步骤7)所得蒸制肉蛋干脱模后,切分成10小块,60℃下烘烤50min,冷却至室温后装袋封口,置于121℃下杀菌40min,冷却至室温即得肉蛋干。
对比例1
对比例1与实施例1的不同之处在于:省略步骤3)。
对比例1由于肉块未经预先炸制熟化,所制肉蛋干肉质偏柴,且沉在蛋干底部,影响肉蛋干的形态和外观。
对比例2
对比例2与实施例1的不同之处在于:省略步骤3)以及步骤2)中的冷冻定型过程。
对比例2由于肉块未经冷冻定型和油炸,所制肉蛋干肉质偏柴,且肉块沉在蛋干底部,形状不规整。
对比例3
对比例3与实施例1的不同之处在于:魔芋粉水溶液的浓度为1%。
对比例3由于魔芋粉浓度大,所制肉蛋干过于水嫩,弹性不足,咀嚼性不足,且肉块主要集中在肉蛋干上部。
对比例4
对比例3与实施例1的不同之处在于:魔芋粉水溶液的浓度为0.1%。
对比例3由于魔芋粉浓度较小,添加量少,所制肉蛋干嫩度不足,过于弹牙,不易咀嚼,且肉块主要集中在肉蛋干的中下部。
对比评价
将实施例1~3所制备的肉蛋干与对比例1~4所述肉蛋干分发给消费者进行试吃测试,并对比。试吃测试方法为:受试人群年龄为18~60岁,人数为2000人,男女各半,通过发放测试肉蛋干给每位评价人试吃,然后填写统一制定的调查问卷来评价,评价结果采用平均分,评价标准见表1。试吃评价得分结果如表2示,总分100分。
表1
表2
实施例1 | 实施例2 | 实施例3 | 对比例1 | 对比例2 | 对比例3 | 对比例4 | |
色泽 | 22 | 24 | 24 | 10 | 6 | 16 | 18 |
口感 | 23 | 23 | 23 | 18 | 15 | 11 | 12 |
气味 | 22 | 23 | 24 | 22 | 22 | 22 | 20 |
滋味 | 24 | 22 | 23 | 23 | 23 | 20 | 21 |
总分 | 91 | 92 | 94 | 73 | 66 | 69 | 71 |
以上所述仅是本发明的优选实施方式,应当指出,对于本领域的普通技术人员来说,在不脱离本发明创造构思的前提下,还可以做出若干改进和变换,这些都属于本发明的保护范围。
Claims (10)
1.一种肉蛋干的制作方法,其特征在于它是将熟肉块加入蛋干预制液中,经蒸制所得;其中,蛋干预制液由禽蛋液调味所得,熟肉块由肉泥依次经调味、冷冻和油炸所得。
2.根据权利要求1所述的肉蛋干的制作方法,其特征在于所述熟肉块的加工方法如下:将肉绞碎成肉泥;然后将肉泥中加入食盐、料酒、生抽、姜粉、黑胡椒粉斩拌均匀,然后冷冻定型,得生肉块;所述生肉块油炸至表面金黄后,即得到用于肉蛋干的熟肉块。
3.根据权利要求2所述的肉蛋干的制作方法,其特征在于各原料按重量份数计为:肉泥100~150份、0.4~0.6份食盐、1~2份料酒、2~3份生抽、1~2份姜粉、1~2份黑胡椒粉。
4.根据权利要求1所述的肉蛋干,其特征在于所述油炸的温度为170~190℃,时间为2~3min。
5.根据权利要求1所述的肉蛋干的制作方法,其特征在于所述冷冻的温度为-18~-22℃,时间为1~2h。
6.根据权利要求1所述的肉蛋干的制作方法,其特征在于所述蛋干预制液的调制方法如下:按重量份数计,将500~600份禽蛋液中加入5~6份姜粉、5~6份黑胡椒粉、10~12份料酒、100~120份0.3~0.6wt.%魔芋粉水溶液、5~8份乳清蛋白粉、8~10份大豆膳食纤维、5~6份食盐、1~2份鸡精、4~5份老抽、5~6份生抽、4~5份酵母抽提物,混合均匀,得蛋干预制液。
7.根据权利要求6所述的肉蛋干的制作方法,其特征在于混合均匀后还包括过滤的步骤,过滤的目数100~120目。
8.根据权利要求1所述的肉蛋干的制作方法,其特征在于所述蒸制的温度为100~105℃,蒸制时间为45~55min,蒸制压力为0.19~0.22MPa。
9.根据权利要求1所述的肉蛋干的制作方法,其特征在于所述蒸制后还包括烘烤和/或和/或包装和/或杀菌的步骤。
10.根据权利要求1所述的肉蛋干的制作方法,其特征在于烘烤的温度为60~65℃,时间为45~60min。
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