CN111034942A - 一种猪肉发酵生产的制备方法 - Google Patents
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Abstract
本发明公开了一种猪肉发酵生产的制备方法,包括以下步骤:(1)取猪肉原料切块得到猪肉块;(2)取菜粕进行汽爆处理,得到预处理菜粕;(3)将预处理菜粕与麸皮、水混合发酵,得到发酵菜粕;(4)将发酵菜粕酶解,得到酶解菜粕;(5)向猪肉块中加入辅料揉制后腌制;(6)将腌制后的猪肉块与酶解菜粕、发酵冻干粉混合发酵即可。本发明猪肉发酵的生产方法各步骤严谨有序,工艺参数科学精确,能很好的指导发酵猪肉的生产,提高生产效率,所得发酵猪肉具有较高的营养价值,同时有着独特的风味和良好的口感,能有效满足消费者的需求。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种猪肉发酵生产的制备方法。
背景技术
发酵技术是指人们利用微生物的发酵作用,运用一些技术手段控制发酵过程,大规模生产发酵产品的技术,通过发酵技术不仅能改善食品的风味、色泽和组织结构,还能提高食品的营养价值,由于微生物在生产和发酵过程中,对温度有不同的要求。在生产上,为获取较高的生产率,针对所用菌种的特性,在发酵周期的各阶段需要控制温度,提供该阶段生物活动最适合温度。
发酵肉制品与普通肉制品相比有诸多的优点,畜禽肉在发酵微生物的作用下,蛋白质部分被分解为氨基酸、芳香类等小分子物质,赋予产品特殊的风味;糖类物质被转化为酸或醇,使pH降低,增加了肉制品的爽口的酸味,且能延长肉制品的货架期。用于肉制品发酵的微生物在肉品发酵成熟过程中可以抑制肉品中的有害菌如大肠杆菌、金黄色葡萄球菌等,另外消费者食用后还可以增加肠道中的益生菌群。
发酵猪肉作为我国传统肉制品,具有高蛋白低脂肪,食用方便等特点,但传统发酵猪肉存在硬度大、难咀嚼、色泽差等品质问题,限制了市场的扩展。因此,优化生产工艺,提高发酵猪肉食用品质对猪肉产业显得尤为重要。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种猪肉发酵生产的制备方法。
为了实现上述的目的,本发明提供以下技术方案:
一种猪肉发酵生产的制备方法,包括以下步骤:
(1)取猪肉原料,剔去筋骨、脂肪后切块,得到猪肉块备用;
(2)取菜粕加入20-25%质量分数的清水,混匀后静置浸润60-90分钟,将润湿的菜粕送入汽爆罐中,通入饱和蒸汽进行汽爆处理,得到预处理菜粕;
(3)将上述预处理菜粕与麸皮、水按质量比(6-8):(2-3):(15-17)混合后向其中加入产酶菌,于30-35℃发酵24-48小时,得到发酵菜粕备用;
(4)将上述发酵菜粕装入密封容器中,于40-45℃酶解24小时,得到酶解菜粕;
(5)向步骤1所得猪肉块中加入8-10%质量分数的辅料,揉制后于4-6℃下腌制24-48小时;
(6)将腌制后的猪肉块取出,向其中加入10-15%质量分数的酶解菜粕以及0.3-0.8%质量分数的发酵冻干粉,在30-35℃下发酵18-24小时,即得本发明猪肉。
进一步的,所述菜粕为菜籽经榨油后得到的副产物。
进一步的,所述步骤2中汽爆处理时控制压力为0.8-1MPa,维压时间为5-10分钟。
进一步的,所述步骤3中产酶菌由黑曲霉、米曲霉、酵母菌按质量比3:2:5混合得到。
进一步的,所述步骤5中揉制时将辅料与猪肉块混合揉搓4-8分钟,静置1-2分钟,如此循环2-4遍。
进一步的,所述步骤5中辅料由料酒、食用盐、葡萄糖、亚硝酸钠、香辛料按质量比(15-20):(8-10):(4-6):(1-2):(13-18)混合制成。
进一步的,所述步骤6中发酵冻干粉由植物乳杆菌、乳酸菌、酵母菌按质量比2:1:3混合得到。
进一步的,所述步骤6中发酵完成后将猪肉取出炒熟后干燥,至含水率不超过3%后保存即可。
本发明的优点是:
1、本发明猪肉发酵的生产方法各步骤严谨有序,工艺参数科学精确,能很好的指导发酵猪肉的生产,提高生产效率。
2、在制备工艺中加入酶解菜粕,其作为优质的植物蛋白资源,含有大量粗蛋白和氨基酸,经产酶菌分泌的多种蛋白酶酶解后,菜粕中大量大分子蛋白降解为小分子蛋白,能极大的提高菜粕中的小肽含量和蛋白溶解度,高溶解度的菜粕蛋白再与猪肉蛋白相结合,不仅丰富了猪肉发酵产品中营养蛋白的种类,同时结合蛋白能获得更优质的口感,较单纯猪肉更为弹韧和细腻。
3、对菜粕采用了汽爆处理方式,能对菜粕的细胞壁进行破坏,产生大量网状结构,从而增大菜粕与产酶菌以及后续发酵菌剂的接触面积,大大提高酶解和发酵速率,同时汽爆能将菜粕中部分多糖降解为单糖或双糖,可以为后续发酵过程中的菌剂提供一定的碳源,促进发酵,大大减少了产品的生产周期。
4、本发明所得发酵猪肉具有较高的营养价值,同时有着独特的风味和良好的口感,能有效满足消费者的需求。
具体实施方式
以下结合具体的实例对本发明的技术方案做进一步说明:
实施例1
一种猪肉发酵生产的制备方法,包括以下步骤:
(1)取猪肉原料,剔去筋骨、脂肪后切块,得到猪肉块备用;
(2)取菜粕加入25%质量分数的清水,混匀后静置浸润90分钟,将润湿的菜粕送入汽爆罐中,通入饱和蒸汽,控制压力为1MPa,维压时间为5分钟,进行汽爆处理,得到预处理菜粕;
(3)将上述预处理菜粕与麸皮、水按质量比8:3:17混合后向其中加入产酶菌,于35℃发酵24小时,得到发酵菜粕备用;其中产酶菌由黑曲霉、米曲霉、酵母菌按质量比3:2:5混合得到;
(4)将上述发酵菜粕装入密封容器中,于45℃酶解24小时,得到酶解菜粕;
(5)向步骤1所得猪肉块中加入10%质量分数的辅料,将辅料与猪肉块混合揉搓8分钟,静置2分钟,如此循环2遍,之后于6℃下腌制48小时;其中辅料由料酒、食用盐、葡萄糖、亚硝酸钠、香辛料按质量比20:10:6:2:18混合制成;
(6)将腌制后的猪肉块取出,向其中加入15%质量分数的酶解菜粕以及0.8%质量分数的发酵冻干粉,在35℃下发酵24小时,发酵完成后将猪肉取出炒熟后干燥,至含水率不超过3%后保存即可;其中发酵冻干粉由植物乳杆菌、乳酸菌、酵母菌按质量比2:1:3混合得到。
实施例2
一种猪肉发酵生产的制备方法,包括以下步骤:
(1)取猪肉原料,剔去筋骨、脂肪后切块,得到猪肉块备用;
(2)取菜粕加入20%质量分数的清水,混匀后静置浸润60分钟,将润湿的菜粕送入汽爆罐中,通入饱和蒸汽,控制压力为0.8MPa,维压时间为10分钟,进行汽爆处理,得到预处理菜粕;
(3)将上述预处理菜粕与麸皮、水按质量比6:2:15混合后向其中加入产酶菌,于30℃发酵48小时,得到发酵菜粕备用;其中产酶菌由黑曲霉、米曲霉、酵母菌按质量比3:2:5混合得到;
(4)将上述发酵菜粕装入密封容器中,于40℃酶解24小时,得到酶解菜粕;
(5)向步骤1所得猪肉块中加入8%质量分数的辅料,将辅料与猪肉块混合揉搓4分钟,静置1分钟,如此循环4遍,之后于4℃下腌制24小时;其中辅料由料酒、食用盐、葡萄糖、亚硝酸钠、香辛料按质量比15:8:4:1:13混合制成;
(6)将腌制后的猪肉块取出,向其中加入10%质量分数的酶解菜粕以及0.3%质量分数的发酵冻干粉,在30℃下发酵18小时,发酵完成后将猪肉取出炒熟后干燥,至含水率不超过3%后保存即可;其中发酵冻干粉由植物乳杆菌、乳酸菌、酵母菌按质量比2:1:3混合得到。
实施例3
一种猪肉发酵生产的制备方法,包括以下步骤:
(1)取猪肉原料,剔去筋骨、脂肪后切块,得到猪肉块备用;
(2)取菜粕加入23%质量分数的清水,混匀后静置浸润75分钟,将润湿的菜粕送入汽爆罐中,通入饱和蒸汽,控制压力为0.9MPa,维压时间为7分钟,进行汽爆处理,得到预处理菜粕;
(3)将上述预处理菜粕与麸皮、水按质量比7:2:16混合后向其中加入产酶菌,于32℃发酵36小时,得到发酵菜粕备用;其中产酶菌由黑曲霉、米曲霉、酵母菌按质量比3:2:5混合得到;
(4)将上述发酵菜粕装入密封容器中,于43℃酶解24小时,得到酶解菜粕;
(5)向步骤1所得猪肉块中加入9%质量分数的辅料,将辅料与猪肉块混合揉搓6分钟,静置1分钟,如此循环3遍,之后于5℃下腌制36小时;其中辅料由料酒、食用盐、葡萄糖、亚硝酸钠、香辛料按质量比17:9:5:2:15混合制成;
(6)将腌制后的猪肉块取出,向其中加入12%质量分数的酶解菜粕以及0.5%质量分数的发酵冻干粉,在32℃下发酵20小时,发酵完成后将猪肉取出炒熟后干燥,至含水率不超过3%后保存即可;其中发酵冻干粉由植物乳杆菌、乳酸菌、酵母菌按质量比2:1:3混合得到。
对比例1
一种猪肉发酵生产的制备方法,包括以下步骤:
(1)取猪肉原料,剔去筋骨、脂肪后切块,得到猪肉块备用;
(2)向所得猪肉块中加入9%质量分数的辅料,将辅料与猪肉块混合揉搓6分钟,静置1分钟,如此循环3遍,之后于5℃下腌制36小时;其中辅料由料酒、食用盐、葡萄糖、亚硝酸钠、香辛料按质量比17:9:5:2:15混合制成;
(3)将腌制后的猪肉块取出,向其中加入0.5%质量分数的发酵冻干粉,在32℃下发酵40小时,发酵完成后将猪肉取出炒熟后干燥,至含水率不超过3%后保存即可;其中发酵冻干粉由植物乳杆菌、乳酸菌、酵母菌按质量比2:1:3混合得到。
对比例2
一种猪肉发酵生产的制备方法,包括以下步骤:
(1)取猪肉原料,剔去筋骨、脂肪后切块,得到猪肉块备用;
(2)将菜粕与麸皮、水按质量比7:2:16混合后向其中加入产酶菌,于32℃发酵36小时,得到发酵菜粕备用;其中产酶菌由黑曲霉、米曲霉、酵母菌按质量比3:2:5混合得到;
(3)将上述发酵菜粕装入密封容器中,于43℃酶解24小时,得到酶解菜粕;
(4)向步骤1所得猪肉块中加入9%质量分数的辅料,将辅料与猪肉块混合揉搓6分钟,静置1分钟,如此循环3遍,之后于5℃下腌制36小时;其中辅料由料酒、食用盐、葡萄糖、亚硝酸钠、香辛料按质量比17:9:5:2:15混合制成;
(5)将腌制后的猪肉块取出,向其中加入12%质量分数的酶解菜粕以及0.5%质量分数的发酵冻干粉,在32℃下发酵40小时,发酵完成后将猪肉取出炒熟后干燥,至含水率不超过3%后保存即可;其中发酵冻干粉由植物乳杆菌、乳酸菌、酵母菌按质量比2:1:3混合得到。
相较于实施例,对比例1中未加入菜粕原料及相关工艺,对比例2中加入菜粕但未对其进行汽爆处理。
针对实施例1-3及对比例1,对所得产品进行感官评定,结果如表1所示:
表1
由表1可以看出,在猪肉发酵过程中加入粕原料及相关工艺后,在肉质品质和口感上都有较大幅度的提高。
针对实施例1-3及对比例2,对所得产品中的蛋白溶解度和小分子蛋白的质量分数进行测定,结果如表2所示:
表2
蛋白溶解度 | 小分子蛋白质量分数 | 发酵时间(天) | |
实施例1 | 33.7% | 6.3% | 20小时 |
实施例2 | 32.4% | 6.5% | 20小时 |
实施例3 | 33.0% | 6.8% | 20小时 |
对比例2 | 18.2% | 3.6% | 40小时 |
由表2可以看出,通过汽爆处理后,原料中的蛋白溶解度和小分子蛋白的质量分数都大幅提高,更有利于与猪肉蛋白结合以改善肉质品质和口感,同时缩减了发酵时间,减少了生产成本。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (8)
1.一种猪肉发酵生产的制备方法,其特征在于,包括以下步骤:
(1)取猪肉原料,剔去筋骨、脂肪后切块,得到猪肉块备用;
(2)取菜粕加入20-25%质量分数的清水,混匀后静置浸润60-90分钟,将润湿的菜粕送入汽爆罐中,通入饱和蒸汽进行汽爆处理,得到预处理菜粕;
(3)将上述预处理菜粕与麸皮、水按质量比(6-8):(2-3):(15-17)混合后向其中加入产酶菌,于30-35℃发酵24-48小时,得到发酵菜粕备用;
(4)将上述发酵菜粕装入密封容器中,于40-45℃酶解24小时,得到酶解菜粕;
(5)向步骤1所得猪肉块中加入8-10%质量分数的辅料,揉制后于4-6℃下腌制24-48小时;
(6)将腌制后的猪肉块取出,向其中加入10-15%质量分数的酶解菜粕以及0.3-0.8%质量分数的发酵冻干粉,在30-35℃下发酵18-24小时,即得本发明猪肉。
2.根据权利要求1所述的猪肉发酵生产的制备方法,其特征在于,所述菜粕为菜籽经榨油后得到的副产物。
3.根据权利要求1所述的猪肉发酵生产的制备方法,其特征在于,所述步骤2中汽爆处理时控制压力为0.8-1MPa,维压时间为5-10分钟。
4.根据权利要求1所述的猪肉发酵生产的制备方法,其特征在于,所述步骤3中产酶菌由黑曲霉、米曲霉、酵母菌按质量比3:2:5混合得到。
5.根据权利要求1所述的猪肉发酵生产的制备方法,其特征在于,所述步骤5中揉制时将辅料与猪肉块混合揉搓4-8分钟,静置1-2分钟,如此循环2-4遍。
6.根据权利要求1所述的猪肉发酵生产的制备方法,其特征在于,所述步骤5中辅料由料酒、食用盐、葡萄糖、亚硝酸钠、香辛料按质量比(15-20):(8-10):(4-6):(1-2):(13-18)混合制成。
7.根据权利要求1所述的猪肉发酵生产的制备方法,其特征在于,所述步骤6中发酵冻干粉由植物乳杆菌、乳酸菌、酵母菌按质量比2:1:3混合得到。
8.根据权利要求1所述的猪肉发酵生产的制备方法,其特征在于,所述步骤6中发酵完成后将猪肉取出炒熟后干燥,至含水率不超过3%后保存即可。
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