CN111387472A - 一种木瓜牛肉酱及其制作方法 - Google Patents
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Abstract
本发明公开了一种木瓜牛肉酱及其制作方法,由以下质量比例的原料制成:熟牛肉500‑600g、木瓜500‑600g、香菇200‑300g、黄豆酱500‑660g、蚝油20‑30g、鸡精20‑30g、白砂糖40‑50g、熟芝麻80‑100g、小尖椒800‑900g、大豆油900‑1100g,本发明木瓜牛肉酱制备方法简单易行,其中辅料多种原材料的搭配,丰富和均衡了肉酱的营养,且调味丰富,能满足多种类型消费者的需求,具有较好的市场价值。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种木瓜牛肉酱及其制作方法。
背景技术
牛肉含有丰富的蛋白质,脂肪、维生素B族、烟酸、钙、磷、铁、胆甾醇等成分。它可增强人体免疫力,促进新陈代谢和蛋白质的合成。牛肉酱作为一种以牛肉为主材的调味品,是一种食用广泛的佐餐美食,并且携带方便,深受人们的喜爱。
现有配方的牛肉酱多具地方特色,口味普遍较重,且多以炒制为主,经高温炒制后,牛肉中的蛋白成分变性严重,失去原有风味,而且炒制的牛肉酱脂肪含量高,不适宜少年儿童和老年人以及肠胃功能较差的人群食用。为了增加牛肉的肉质弹性、食用价值,从而改善原有的质地和风味,发酵牛肉酱应运而生,但是将牛肉绞碎再经长时间发酵,口味与传统食品差异较大,牛肉的香味完全被佐料掩盖,使得牛肉的香气不足。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种木瓜牛肉酱及其制作方法。
为了实现上述的目的,本发明提供以下技术方案:
一种木瓜牛肉酱,由以下质量比例的原料制成:熟牛肉500-600g、木瓜500-600g、香菇200-300g、黄豆酱500-660g、蚝油20-30g、鸡精20-30g、白砂糖40-50g、熟芝麻80-100g、小尖椒800-900g、大豆油900-1100g。
优选的,所述的木瓜牛肉酱,由以下质量比例的原料制成:熟牛肉550g、木瓜550g、香菇250g、黄豆酱580g、蚝油25g、鸡精25g、白砂糖45g、熟芝麻90g、小尖椒850g、大豆油1000g。
一种如上所述的木瓜牛肉酱的制作方法,包括以下步骤:
(1)将小尖椒洗净切碎,于70-80℃烘干,粉碎过150-200目筛,按料液比1:40g/ml,添加酶底物进行酶解,完成后95℃灭酶10-15分钟,抽滤后洗净烘干,得到尖椒膳食纤维备用;
(2)将大豆油放入锅中,煮至沸腾,再依次向其中加入黄豆酱、蚝油、木瓜、香菇、熟牛肉和尖椒膳食纤维,中火熬至沸腾;
(3)待上述所得自然凉至50-70℃时,再向其中加入鸡精、白砂糖和熟芝麻,继续用文火熬3-5分钟,搅拌均匀;
(4)出锅后滤去多余油水,装罐后常压杀菌冷却,即得本发明木瓜牛肉酱。
进一步的,所述步骤1中酶底物由2800-3200U/g的木瓜蛋白酶和3800-4200U/g的纤维素酶混合组成。
进一步的,所述步骤1中酶解时控制温度为55-60℃,pH值为4.5-5.5,酶解时间为1-2小时。
进一步的,所述步骤2中木瓜在加入前先进行预处理,包括以下步骤:
(1)将木瓜用90-100℃的10%氢氧化钠溶液脱皮,清水洗去余碱后切成片状;
(2)将上述木瓜再浸泡于95-100℃水中,保持5-10分钟,实现木瓜的脱涩杀酶,再送入打浆机中打成浆液即可。
进一步的,所述步骤2中熟牛肉切成直径不超过1.5mm的肉丁后再加入锅中。
进一步的,所述步骤3中白砂糖加入前先用水稀释为糖液,再逐步加入。
进一步的,所述步骤4中装罐时应在产品出锅后中心温度不低于80℃下迅速装罐,保证罐内形成一定的真空度。
本发明的优点是:
1、本发明木瓜牛肉酱制备方法简单易行,其中辅料多种原材料的搭配,丰富和均衡了肉酱的营养,且调味丰富,能满足多种类型消费者的需求,具有较好的市场价值。
2、在制备过程中由于牛肉蛋白质加热变性后会使肌肉收缩,单位面积上肌纤维数量增多,使牛肉组织变硬,无法形成均匀细腻的酱体,影响口感,因此特别加入了尖椒制取尖椒膳食纤维的过程,由于膳食纤维具有良好的保水性,同时能够形成网络结构,因此能够在牛肉酱中提高其保水固型的能力,从而达到增稠效果,克服了牛肉蛋白质变性后粘着性变低、组织硬化等问题,大大提高食用口感,同时还具有理想的生理活性功能。
3、在原料中额外加入木瓜成分,不仅极大的增加了牛肉酱中缺少的维生素和有机酸等营养成分,同时木瓜中含有的大量果胶成分能增加肉粒之间的黏结性,使之食用更为细腻。
4、最后加入的白砂糖是经稀释后逐步加入,若加入太快则会导致白砂糖溶解速度过慢,溶解不完全令含有杂质,影响产品的状态品质。
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
一种木瓜牛肉酱,由以下质量比例的原料制成:熟牛肉500g、木瓜500g、香菇200g、黄豆酱500g、蚝油20g、鸡精20g、白砂糖40g、熟芝麻80g、小尖椒800g、大豆油900g。
一种如上所述的木瓜牛肉酱的制作方法,包括以下步骤:
(1)将小尖椒洗净切碎,于70℃烘干,粉碎过150目筛,按料液比1:40g/ml,添加酶底物进行酶解,酶底物由2800U/g的木瓜蛋白酶和3800U/g的纤维素酶混合组成,酶解时控制温度为60℃,pH值为4.5,酶解时间为2小时,完成后95℃灭酶10分钟,抽滤后洗净烘干,得到尖椒膳食纤维备用;
(2)将木瓜用90℃的10%氢氧化钠溶液脱皮,清水洗去余碱后切成片状,再浸泡于95℃水中,保持10分钟,实现木瓜的脱涩杀酶,再送入打浆机中打成浆液,之后将大豆油放入锅中,煮至沸腾,再依次向其中加入黄豆酱、蚝油、木瓜浆液、香菇、直径不超过1.5mm的熟牛肉肉丁和尖椒膳食纤维,中火熬至沸腾;
(3)待上述所得自然凉至50℃时,再向其中逐步加入鸡精、稀释为糖液的白砂糖和熟芝麻,继续用文火熬5分钟,搅拌均匀;
(4)出锅后滤去多余油水,在产品出锅后中心温度不低于80℃下迅速装罐,装罐后常压杀菌冷却,即得木瓜牛肉酱。
实施例2
一种木瓜牛肉酱,由以下质量比例的原料制成:熟牛肉600g、木瓜600g、香菇300g、黄豆酱660g、蚝油30g、鸡精30g、白砂糖50g、熟芝麻100g、小尖椒900g、大豆油1100g。
一种如上所述的木瓜牛肉酱的制作方法,包括以下步骤:
(1)将小尖椒洗净切碎,于80℃烘干,粉碎过200目筛,按料液比1:40g/ml,添加酶底物进行酶解,酶底物由3200U/g的木瓜蛋白酶和4200U/g的纤维素酶混合组成,酶解时控制温度为55℃,pH值为5.5,酶解时间为1小时,完成后95℃灭酶15分钟,抽滤后洗净烘干,得到尖椒膳食纤维备用;
(2)将木瓜用100℃的10%氢氧化钠溶液脱皮,清水洗去余碱后切成片状,再浸泡于100℃水中,保持5分钟,实现木瓜的脱涩杀酶,再送入打浆机中打成浆液,之后将大豆油放入锅中,煮至沸腾,再依次向其中加入黄豆酱、蚝油、木瓜浆液、香菇、直径不超过1.5mm的熟牛肉肉丁和尖椒膳食纤维,中火熬至沸腾;
(3)待上述所得自然凉至70℃时,再向其中逐步加入鸡精、稀释为糖液的白砂糖和熟芝麻,继续用文火熬3分钟,搅拌均匀;
(4)出锅后滤去多余油水,在产品出锅后中心温度不低于80℃下迅速装罐,装罐后常压杀菌冷却,即得木瓜牛肉酱。
实施例3
一种木瓜牛肉酱,由以下质量比例的原料制成:熟牛肉550g、木瓜550g、香菇250g、黄豆酱580g、蚝油25g、鸡精25g、白砂糖45g、熟芝麻90g、小尖椒850g、大豆油1000g。
一种如上所述的木瓜牛肉酱的制作方法,包括以下步骤:
(1)将小尖椒洗净切碎,于75℃烘干,粉碎过180目筛,按料液比1:40g/ml,添加酶底物进行酶解,酶底物由3000U/g的木瓜蛋白酶和4000U/g的纤维素酶混合组成,酶解时控制温度为58℃,pH值为5.0,酶解时间为1.5小时,完成后95℃灭酶12分钟,抽滤后洗净烘干,得到尖椒膳食纤维备用;
(2)将木瓜用95℃的10%氢氧化钠溶液脱皮,清水洗去余碱后切成片状,再浸泡于98℃水中,保持5-10分钟,实现木瓜的脱涩杀酶,再送入打浆机中打成浆液,之后将大豆油放入锅中,煮至沸腾,再依次向其中加入黄豆酱、蚝油、木瓜浆液、香菇、直径不超过1.5mm的熟牛肉肉丁和尖椒膳食纤维,中火熬至沸腾;
(3)待上述所得自然凉至60℃时,再向其中逐步加入鸡精、稀释为糖液的白砂糖和熟芝麻,继续用文火熬4分钟,搅拌均匀;
(4)出锅后滤去多余油水,在产品出锅后中心温度不低于80℃下迅速装罐,装罐后常压杀菌冷却,即得木瓜牛肉酱。
对比例1
较上述实施例不同,对比例1不加入小尖椒以及制备尖椒膳食纤维的过程,具体如下:
一种木瓜牛肉酱,由以下质量比例的原料制成:熟牛肉550g、木瓜550g、香菇250g、黄豆酱580g、蚝油25g、鸡精25g、白砂糖45g、熟芝麻90g、大豆油1000g。
一种如上所述的木瓜牛肉酱的制作方法,包括以下步骤:
(1)将木瓜用95℃的10%氢氧化钠溶液脱皮,清水洗去余碱后切成片状,再浸泡于98℃水中,保持5-10分钟,实现木瓜的脱涩杀酶,再送入打浆机中打成浆液,之后将大豆油放入锅中,煮至沸腾,再依次向其中加入黄豆酱、蚝油、木瓜浆液、香菇、直径不超过1.5mm的熟牛肉肉丁和尖椒膳食纤维,中火熬至沸腾;
(2)待上述所得自然凉至60℃时,再向其中逐步加入鸡精、稀释为糖液的白砂糖和熟芝麻,继续用文火熬4分钟,搅拌均匀;
(3)出锅后滤去多余油水,在产品出锅后中心温度不低于80℃下迅速装罐,装罐后常压杀菌冷却,即得木瓜牛肉酱。
将实施例1、2、3以及对比例1所得木瓜牛肉酱进行质构特性测定,采用TA-XT2i物性测定仪对果酱样品进行质地剖面分析测定,设置测定参数为:探头P/0.5;测前速度2.0mm/s,测试速度:1.0mm/s,测试后速度:1.0mm/s,压缩程度:30%,触发力:5g,每组样品平行测定6次,实验结果取平均值,如表1所示:
表1
硬度/g | 弹性 | 咀嚼性 | 黏着性 | |
实施例1 | 15.24±0.43d | 0.70±0.02d | 6.47±0.26d | 11.92±0.47d |
实施例2 | 14.79±0.34c | 0.68±0.03c | 6.35±0.18c | 11.13±0.31c |
实施例3 | 15.02±0.29b | 0.73±0.02b | 6.59±0.40b | 12.85±0.16b |
对比例1 | 21.35±0.60a | 0.42±0.05a | 4.33±0.28a | 8.74±0.33a |
注:不同字母表示显著性差异(P<0.05)
由上表可以看出,加入尖椒制备膳食纤维工艺后,木瓜牛肉酱的整体使用口感得到提升,尤其是硬度下降,令咀嚼更为容易。
对比例2
较上述实施例不同,对比例2不加入木瓜成分,具体如下:
一种牛肉酱,由以下质量比例的原料制成:熟牛肉550g、香菇250g、黄豆酱580g、蚝油25g、鸡精25g、白砂糖45g、熟芝麻90g、小尖椒850g、大豆油1000g。
一种如上所述的牛肉酱的制作方法,包括以下步骤:
(1)将小尖椒洗净切碎,于75℃烘干,粉碎过180目筛,按料液比1:40g/ml,添加酶底物进行酶解,酶底物由3000U/g的木瓜蛋白酶和4000U/g的纤维素酶混合组成,酶解时控制温度为58℃,pH值为5.0,酶解时间为1.5小时,完成后95℃灭酶12分钟,抽滤后洗净烘干,得到尖椒膳食纤维备用;
(2)将大豆油放入锅中,煮至沸腾,再依次向其中加入黄豆酱、蚝油、香菇、直径不超过1.5mm的熟牛肉肉丁和尖椒膳食纤维,中火熬至沸腾;
(3)待上述所得自然凉至60℃时,再向其中逐步加入鸡精、稀释为糖液的白砂糖和熟芝麻,继续用文火熬4分钟,搅拌均匀;
(4)出锅后滤去多余油水,在产品出锅后中心温度不低于80℃下迅速装罐,装罐后常压杀菌冷却,即得牛肉酱。
对实施例1、2、3以及对比例2所得牛肉酱进行可溶性固形物(折光法)和总糖(以转化糖计)的理化指标测试。结果如表2所示:
表2
实施例1 | 实施例2 | 实施例3 | 对比例2 | |
可溶性固形物含量(%) | 11.35 | 10.86 | 12.17 | 3.62 |
总糖(%) | 8.85 | 9.34 | 9.40 | 6.79 |
由上表可以看出,加入木瓜成分后,可溶性固形物含量和总糖含量都有较大幅度的提高,不仅能提供更为丰富的营养,同时其较佳的口感和风味也进一步提升了牛肉酱的食用品质。
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 (9)
1.一种木瓜牛肉酱,其特征在于,由以下质量比例的原料制成:熟牛肉500-600g、木瓜500-600g、香菇200-300g、黄豆酱500-660g、蚝油20-30g、鸡精20-30g、白砂糖40-50g、熟芝麻80-100g、小尖椒800-900g、大豆油900-1100g。
2.根据权利要求1所述的木瓜牛肉酱,其特征在于,由以下质量比例的原料制成:熟牛肉550g、木瓜550g、香菇250g、黄豆酱580g、蚝油25g、鸡精25g、白砂糖45g、熟芝麻90g、小尖椒850g、大豆油1000g。
3.一种如权利要求1或2所述的木瓜牛肉酱的制作方法,其特征在于,包括以下步骤:
(1)将小尖椒洗净切碎,于70-80℃烘干,粉碎过150-200目筛,按料液比1:40g/ml,添加酶底物进行酶解,完成后95℃灭酶10-15分钟,抽滤后洗净烘干,得到尖椒膳食纤维备用;
(2)将大豆油放入锅中,煮至沸腾,再依次向其中加入黄豆酱、蚝油、木瓜、香菇、熟牛肉和尖椒膳食纤维,中火熬至沸腾;
(3)待上述所得自然凉至50-70℃时,再向其中加入鸡精、白砂糖和熟芝麻,继续用文火熬3-5分钟,搅拌均匀;
(4)出锅后滤去多余油水,装罐后常压杀菌冷却,即得本发明木瓜牛肉酱。
4.根据权利要求3所述的木瓜牛肉酱的制作方法,其特征在于,所述步骤1中酶底物由2800-3200U/g的木瓜蛋白酶和3800-4200U/g的纤维素酶混合组成。
5.根据权利要求3所述的木瓜牛肉酱的制作方法,其特征在于,所述步骤1中酶解时控制温度为55-60℃,pH值为4.5-5.5,酶解时间为1-2小时。
6.根据权利要求3所述的木瓜牛肉酱的制作方法,其特征在于,所述步骤(2)中木瓜在加入前先进行预处理,包括以下步骤:
(1)将木瓜用90-100℃的10%氢氧化钠溶液脱皮,清水洗去余碱后切成片状;
(2)将上述木瓜再浸泡于95-100℃水中,保持5-10分钟,实现木瓜的脱涩杀酶,再送入打浆机中打成浆液即可。
7.根据权利要求3所述的木瓜牛肉酱的制作方法,其特征在于,所述步骤2中熟牛肉切成直径不超过1.5mm的肉丁后再加入锅中。
8.根据权利要求3所述的木瓜牛肉酱的制作方法,其特征在于,所述步骤3中白砂糖加入前先用水稀释为糖液,再逐步加入。
9.根据权利要求3所述的木瓜牛肉酱的制作方法,其特征在于,所述步骤4中装罐时应在产品出锅后中心温度不低于80℃下迅速装罐,保证罐内形成一定的真空度。
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CN101611885A (zh) * | 2008-06-27 | 2009-12-30 | 云南泰华食品有限公司 | 一种添加膳食纤维的牛肉干 |
CN103652824A (zh) * | 2013-12-06 | 2014-03-26 | 巴里坤县新地土特产开发有限公司 | 一种香辣牛肉酱及其制作方法 |
CN105124536A (zh) * | 2015-08-20 | 2015-12-09 | 薛典荣 | 一种香菇牛肉酱及其制备方法 |
CN110367511A (zh) * | 2019-06-20 | 2019-10-25 | 青岛西贝餐饮管理有限公司 | 一种爽口开胃牛肉酱及其制作工艺 |
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CN103652824A (zh) * | 2013-12-06 | 2014-03-26 | 巴里坤县新地土特产开发有限公司 | 一种香辣牛肉酱及其制作方法 |
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