CN111602777A - 一种制作孜然风味的手撕素肉配方及其制备方法 - Google Patents
一种制作孜然风味的手撕素肉配方及其制备方法 Download PDFInfo
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- CN111602777A CN111602777A CN202010577078.5A CN202010577078A CN111602777A CN 111602777 A CN111602777 A CN 111602777A CN 202010577078 A CN202010577078 A CN 202010577078A CN 111602777 A CN111602777 A CN 111602777A
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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- A—HUMAN NECESSITIES
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- Health & Medical Sciences (AREA)
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- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明提供种制作孜然风味的手撕素肉配方及其制备方法,其特征在于,以重量份计,包括以下原料:素肉;白糖;味精;I+G;辣椒粉;孜然粉;牛肉粉;肉精粉;肉味精膏;辣椒红;辣椒精;孜然香精;红油;浓香炒肉香精;制备方法包括以下步骤:前处理‑腌制‑翻炒‑冷却‑蒸煮‑搅拌‑灭菌‑包装。本发明生产出的手撕素肉色泽悦目、香气浓郁、有弹性韧劲而且营养价值高。
Description
技术领域
本发明涉及食品加工领域,特别是涉及一种制作孜然风味的手撕素肉配方及其制备方法。
背景技术
肉类食品是人们生活中不可或缺的优质蛋白来源,本身具有良好的风味及丰富的营养成分。随着科学的发展肉类被加工成各种风味,提取出各种有效成分,不仅满足人们对于外观、口感的要求,而且还满足人体自身健康需要的各种必需氨基酸,蛋白质。水解动物蛋白具有防止食物腐败变质以及一定的保水性能在面包、果奶饮料和口服营养液当中应用广泛。肉类食品中胆固醇含量较高且肉类中含有的饱和脂肪酸有增加和导致动脉硬化症和心脏病的倾向,因此过多摄入对人体有害。工业产品中,哈尔滨红肠和法兰克香肠中脂肪含量高达30%,其他香肠中脂肪含量甚至高达40%。随着科学的发展,人们对健康饮食的观念有所提高,健康合理的膳食成为人们现今的需求。人们逐渐开始寻求可以代替肉制品的植物蛋白,以素肉为代表的组织化植物蛋白越来越受到消费者的欢迎。这种蛋白含量丰富且低脂肪食物不仅资源广泛,吃着更是满足健康标准。美国食药监局更是建议每日摄入25g大豆蛋白可以有效预防各种心脑疾病。传统的素肉主要是以大豆分离蛋白、谷朊粉、豆粉等原料经挤压膨化而得来的,进一步深加工可以制造出各种产品如模仿午餐肉风味,素香肠,素火腿,素鸭,素鸡等产品。这些食品满足了消费者对产品外观的追求同时满足了人们对食品风味的客观要求。
而随着消费者对休闲食品数量和品质需求的不断增加,低脂肪、低糖、低添加剂、高蛋白质、高营养素、高纤维含量成为营养、健康、美味休闲食品的发展方向。素肉制品蛋白质含量高、富含多种矿物质、维生素、无机盐及微量元素,不含脂肪,具有仿肉口感绝佳、风味吸附力强等特点,是制作营养丰富、风味各异的各类休闲食品的上好之选。植物蛋白素肉在中国台湾和日本,已成为消费者的休闲食品。
随着生活水平的提高,人们对素肉食品的口感要求也越来越高,制作素肉的配方不同,制作出的素肉口感差别也很大,然而现有素肉食品的制作加工方法制作出来的素肉食品的口感不佳,比如现有技术中申请号为:86100819公开了一种全脂大豆素肉制造方法,该方法属于于大豆深加工仿肉制造方法。以全脂大豆为原料、经除杂、脱皮、粉碎、纤维化、辅以各种佐料、成型、再经表面处理得成品。该技术方案通过加入红曲米粉让素肉产品色泽更接近肉类,并通过添加动物脂肪让素肉产品的味道更贴近肉类,但是该种方法制备出来的素肉依然跟肉类相差较远,其制作工艺有待加强。
发明内容
基于此,有必要针对背景技术中存在的问题,提供一种制作孜然风味的手撕素肉配方如下:
一种制作孜然风味的手撕素肉配方,以重量份计,包括以下原料:
素肉480~520份;白糖8~12份;味精13~17份;I+G0.3~0.7份;辣椒粉2.1~2.8份;孜然粉2.1~2.8份;牛肉粉3~7份;肉精粉0.2~0.3份;肉味精膏3~7份;辣椒红0.2~0.6份;辣椒精0.05~0.15份;孜然香精0.2~0.6份;红油15~25份;浓香炒肉香精0.2~0.6份。
在其中一个实施例中,以重量份计,该配方包括以下原料:
素肉500份;白糖10份;味精15份;I+G0.5份;辣椒粉2.5份;孜然粉2.5份;牛肉粉5份;肉精粉0.25份;肉味精膏5份;辣椒红0.4份;辣椒精0.1份;孜然香精0.4份;红油20份;浓香炒肉香精0.4份。
在其中一个实施例中,以重量份计,所述素肉包括以下原料:
鲜豆渣25~35份、鸡蛋清粉0.2~0.7份、谷朊粉0.8~1.2份、大豆分离蛋白3~7份、TG-M酶0.06~0.14份。
在其中一个实施例中,以重量份计,所述素肉还包括以下原料:杏鲍菇4~10份。
此外,本发明还提供一种利用上述制作孜然风味的手撕素肉制备方法,包括以下步骤:
1)前处理:按重量份准备原料素肉480~520份;白糖8~12份;味精13~17份;I+G0.3~0.7份;辣椒粉2.1~2.8份;孜然粉2.1~2.8份;牛肉粉3~7份;肉精粉0.2~0.3份;肉味精膏3~7份;辣椒红0.2~0.6份;辣椒精0.05~0.15份;孜然香精0.2~0.6份;红油15~25份;浓香炒肉香精0.2~0.6份。
2)腌制:将素肉用清水洗净后沥干;
沥干后加入白糖、味精、I+G、辣椒粉、孜然粉、牛肉粉、肉精粉进行腌制,再进行沥干;
3)翻炒:加入肉味精膏、辣椒红、辣椒精、孜然香精、红油、浓香炒肉香精与素肉一起翻炒至素肉呈红油色;
4)冷却:将步骤3)中翻炒后的素肉静置冷却;
5)灭菌:往步骤4)中冷却后的素肉进行超高温瞬时灭菌,得到孜然风味的素肉成品;
6)包装:对步骤5)中孜然风味的素肉成品进行真空包装装袋处理。
在其中一个实施例中,步骤2)中,腌制时长为3~5h。
在其中一个实施例中,该素肉制备包括以下步骤:
(1)选料:选取组织形态比较好的以鲜豆渣为原料的组织化植物蛋白挤压产品,观察其表面有无污物,确保没有参杂其他非组织化植物蛋白物后准备浸泡;
(2)卤煮:将选好的物料浸泡在配制好的卤料当中,卤料水分与原料比为1:3,将加入原料的卤料汁进行小火煮热,方便组织化植物蛋白纤维性状加速变化,并使其充分入味;
(3)称重:物料经卤料浸泡后需要进行挤压,但是物料本身体积大,不适合塑形,用机器或者手工刀切割又影响其类似肉的外观纤维性状,因此采用手撕法将物料丝成细丝置于托盘中并称重;
(4)拌料:将蛋清粉、谷朊粉、大豆分离蛋白、TG酶按照一定比例混合,然后与物料混合在一起,搅拌均匀。蛋清、谷朊粉、大豆分离蛋白、TG酶均可以增加产品胶黏性的作用。可以使挤压后的产品更好的塑形;
(5)成型:用保鲜膜将磨具铺满,避免挤压时物料由于受到较大压力导致其与磨具粘黏一起,然后将物料均匀平整的放入磨具当中,然后盖上磨具砝码加压后放入事先蒸煮1h;
(6)冷却切片:蒸煮压型后,将磨具取出,冷却至室温,称重后均匀切片。
在其中一个实施例中,以重量份计,卤料包括:
丁香3~5份、甘草1~3份、老姜1~3份、草果4~6份、桂皮2~3份、清水80~85份、酱油0.6~1.2份、食盐2~4份。
在其中一个实施例中,步骤(2)中,卤煮时长为50min~70min。
在其中一个实施例中,,步骤5)中,灭菌温度为130℃~140℃,灭菌时长为5~15s。
本发明的优点及其有益效果
本发明制作孜然风味的手撕素肉配方包括;肉精粉配合牛肉粉增加素肉中肉的风味;白糖、味精和I+G起增鲜的作用,其中I+G还对迁移性肝炎、慢性肝炎、进行性肌肉萎缩和各种眼部疾患有一定的辅助治疗作用;腌制时的孜然粉配合翻炒时的孜然香精使孜然香味更好地保存在素肉中;肉味精膏可以增香提味,还能改善口感而且延长食品的储存期;辣椒红着色力强、保色效果好;红油配合辣椒精提升素肉的辣度。
本发明通过使用鲜豆渣制作素肉,大大降低了生产成本;通过在卤煮中添加食盐2~4份改变渗透压,增加了组织化植物蛋白的吸水性,使其充分入味。
本发明的制作工艺使得最后制得的香辣风味鱼泡成品色香味俱全,口感极好,而且吃起来有弹性和韧劲。
具体实施方式
为使本发明的上述目的、特征和优点能够更加明显易懂,下面对本发明的具体实施方式做详细的说明。在下面的描述中阐述了很多具体细节以便于充分理解本发明。但是本发明能够以很多不同于在此描述的其它方式来实施,本领域技术人员可以在不违背本发明内涵的情况下做类似改进,因此本发明不受下面公开的具体实施的限制。
实施例1
一种制作孜然风味的手撕素肉配方,以重量份计,该素肉制备包括以下步骤:
(1)选料:选取25份组织形态比较好的以鲜豆渣为原料的组织化植物蛋白挤压产品,观察其表面有无污物,确保没有参杂其他非组织化植物蛋白物后准备卤煮;
(2)卤煮:将选好的物料浸泡在质量份为:丁香3份、甘草1份、老姜1份、草果4份、桂皮2份、清水80份、酱油0.6份、食盐2份配制好的卤料汁当中,将加入原料的卤料汁进行小火煮热,卤煮时长为50min,方便组织化植物蛋白纤维性状加速变化,并使其充分入味;
(3)称重:物料经卤料浸泡后需要进行挤压,但是物料本身体积大,不适合塑形,用机器或者手工刀切割又影响其类似肉的外观纤维性状,因此采用手撕法将物料丝成细丝置于托盘中并称重;
(4)拌料:将鸡蛋清粉0.2份、谷朊粉0.8份、大豆分离蛋白3份、TG-M酶0.06份与卤煮完的25份的物料混合搅拌均匀。蛋清、谷朊粉、大豆分离蛋白、TG酶均可以增加产品胶黏性的作用。可以使挤压后的产品更好的塑形;
(5)成型:用保鲜膜将磨具铺满,避免挤压时物料由于受到较大压力导致其与磨具粘黏一起,然后将物料均匀平整的放入磨具当中,然后盖上磨具砝码加压后放入事先蒸煮1h;
(6)冷却切片:蒸煮压型后,将磨具取出,冷却至室温,称重后均匀切片制成素肉成品。
将上述素肉成品制作孜然风味的手撕素肉,包括以下步骤:
1)前处理:按重量份准备原料成品素肉480份;白糖8份;味精13份;I+G0.3份;辣椒粉2.1份;孜然粉2.1份;牛肉粉3份;肉精粉0.2份;肉味精膏3份;辣椒红0.2份;辣椒精0.05份;孜然香精0.2份;红油15份;浓香炒肉香精0.2份。
2)腌制:将素肉用清水洗净后沥干;沥干后加入白糖、味精、I+G、辣椒粉、孜然粉、牛肉粉、肉精粉进行腌制3h,腌制后再进行沥干;
3)翻炒:加入肉味精膏、辣椒红、辣椒精、孜然香精、红油、浓香炒肉香精与素肉一起翻炒至素肉呈红油色;
4)冷却:将步骤3)中翻炒后的素肉静置冷却;
5)灭菌:往步骤4)中冷却后的素肉进行130℃~140℃,灭菌时长为5~15s的超高温瞬时灭菌,得到孜然风味的素肉成品;
6)包装:对步骤5)中孜然风味的素肉成品进行真空包装装袋处理。
实施例2
一种制作孜然风味的手撕素肉配方,以重量份计,该素肉制备包括以下步骤:
(1)选料:选取质量份为25份组织形态比较好的以鲜豆渣为原料的组织化植物蛋白挤压产品,观察其表面有无污物,然后将质量份为7份杏鲍菇切碎混合后准备卤煮;
(2)卤煮:将选好的物料浸泡在质量份为:丁香4份、甘草2份、老姜2份、草果5份、桂皮2.5份、清水82.5份、酱油0.9份、食盐3份的配制好的卤料汁当中,将加入原料的卤料汁进行小火煮热,卤煮时长为60min,方便组织化植物蛋白纤维性状加速变化,并使其充分入味;
(3)称重:物料经卤料浸泡后需要进行挤压,但是物料本身体积大,不适合塑形,用机器或者手工刀切割又影响其类似肉的外观纤维性状,因此采用手撕法将物料丝成细丝置于托盘中并称重;
(4)拌料:将鸡蛋清粉0.45份、谷朊粉1份、大豆分离蛋白5份、TG-M酶0.1份与卤煮完的30份的物料混合搅拌均匀。蛋清、谷朊粉、大豆分离蛋白、TG酶均可以增加产品胶黏性的作用。可以使挤压后的产品更好的塑形;
(5)成型:用保鲜膜将磨具铺满,避免挤压时物料由于受到较大压力导致其与磨具粘黏一起,然后将物料均匀平整的放入磨具当中,然后盖上磨具砝码加压后放入事先蒸煮1h;
(6)冷却切片:蒸煮压型后,将磨具取出,冷却至室温,称重后均匀切片制成素肉成品。
将上述素肉成品制作孜然风味的手撕素肉,包括以下步骤:
1)前处理:按重量份准备原料成品素肉500份;白糖10份;味精15份;I+G0.5份;辣椒粉2.5份;孜然粉2.5份;牛肉粉5份;肉精粉0.25份;肉味精膏5份;辣椒红0.4份;辣椒精0.1份;孜然香精0.4份;红油20份;浓香炒肉香精0.4份。
2)腌制:将素肉用清水洗净后沥干;沥干后加入白糖、味精、I+G、辣椒粉、孜然粉、牛肉粉、肉精粉进行腌制4h,腌制后再进行沥干;
3)翻炒:加入肉味精膏、辣椒红、辣椒精、孜然香精、红油、浓香炒肉香精与素肉一起翻炒至素肉呈红油色;
4)冷却:将步骤3)中翻炒后的素肉静置冷却;
5)灭菌:往步骤4)中冷却后的素肉进行130℃~140℃,灭菌时长为5~15s的超高温瞬时灭菌,得到孜然风味的素肉成品;
6)包装:对步骤5)中孜然风味的素肉成品进行真空包装装袋处理。
实施例3
一种制作孜然风味的手撕素肉配方,以重量份计,该素肉制备包括以下步骤:
(1)选料:选取35份组织形态比较好的以鲜豆渣为原料的组织化植物蛋白挤压产品,观察其表面有无污物,确保没有参杂其他非组织化植物蛋白物后准备卤煮;
(2)卤煮:将选好的物料浸泡在质量份为:丁香5份、甘草3份、老姜3份、草果6份、桂皮3份、清水85份、酱油1.2份、食盐4份配制好的卤料汁当中,将加入原料的卤料汁进行小火煮热,卤煮时长为70min,方便组织化植物蛋白纤维性状加速变化,并使其充分入味;
(3)称重:物料经卤料浸泡后需要进行挤压,但是物料本身体积大,不适合塑形,用机器或者手工刀切割又影响其类似肉的外观纤维性状,因此采用手撕法将物料丝成细丝置于托盘中并称重;
(4)拌料:将鸡蛋清粉0.7份、谷朊粉1.2份、大豆分离蛋白7份、TG-M酶0.14份与卤煮完的35份的物料混合搅拌均匀。蛋清、谷朊粉、大豆分离蛋白、TG酶均可以增加产品胶黏性的作用。可以使挤压后的产品更好的塑形;
(5)成型:用保鲜膜将磨具铺满,避免挤压时物料由于受到较大压力导致其与磨具粘黏一起,然后将物料均匀平整的放入磨具当中,然后盖上磨具砝码加压后放入事先蒸煮1h;
(6)冷却切片:蒸煮压型后,将磨具取出,冷却至室温,称重后均匀切片制成素肉成品。
将上述素肉成品制作孜然风味的手撕素肉,包括以下步骤:
1)前处理:按重量份准备原料成品素肉520份;白糖12份;味精17份;I+G0.7份;辣椒粉2.8份;孜然粉2.8份;牛肉粉7份;肉精粉0.3份;肉味精膏7份;辣椒红0.6份;辣椒精0.15份;孜然香精0.6份;红油25份;浓香炒肉香精0.6份。
2)腌制:将素肉用清水洗净后沥干;沥干后加入白糖、味精、I+G、辣椒粉、孜然粉、牛肉粉、肉精粉进行腌制3h,腌制后再进行沥干;
3)翻炒:加入肉味精膏、辣椒红、辣椒精、孜然香精、红油、浓香炒肉香精与素肉一起翻炒至素肉呈红油色;
4)冷却:将步骤3)中翻炒后的素肉静置冷却;
5)灭菌:往步骤4)中冷却后的素肉进行130℃~140℃,灭菌时长为5~15s的超高温瞬时灭菌,得到孜然风味的素肉成品;
6)包装:对步骤5)中孜然风味的素肉成品进行真空包装装袋处理。
对比例1
市面在售的某铺子包装食品-孜然味手撕素肉的配方,包括以下原料:大豆拉丝蛋白、食用盐、食用植物油、白砂糖、孜然、芝麻、辣椒、香辛料、食品添加剂。
对实施例1~3和对比例1制得的鱼泡产品进行试验,表1为香辣味鱼泡成品的感官评分标准表。
表1香辣味的鱼泡的感官评分标准表
感官评分标准:以30人为一个评价小组,以实施例1~3和对比例1制得的香辣风味的鱼泡成品为样品,所有的评定员之间都毫不干涉,单独进行评定。满分为60分。
表2为实施例1~3和对比例1的感官评价结果对照表。
表2实施例1~3和对比例1的感官评价结果对照表
色泽 | 风味 | 口感 | 感官评分 | |
实施例1 | 17 | 15 | 16 | 48 |
实施例2 | 18 | 17 | 19 | 54 |
实施例3 | 18 | 18 | 16 | 52 |
对比例1 | 15 | 15 | 18 | 48 |
由表2可知,本发明生产出的孜然风味的手撕素肉对比对比例1生产出的孜然味手撕素肉,色泽更悦目、香气更浓郁而且更有弹性韧劲。
本发明采用的鲜豆渣对比传统制备素肉所使用的大豆蛋白,其蛋白成分对比见表3:
表3为豆渣中的蛋白质与大豆蛋白组成成分对比表
由表3可知,采用鲜豆渣为原料代替传统大豆蛋白,从营养价值来说两者相差无几,鲜豆渣中的蛋白含量大约在20%左右。因此对豆渣中蛋白质充分合理的利用可以降低豆渣对环境的污染及本身的浪费,豆渣中蛋白目前研究表明食用大豆蛋白可显著降低血液中的LDL胆固醇含量,防止心血管疾病等多种预防功能;长期食用大豆蛋白也可以降低骨质疏松的疾病的风险;有效降低尿蛋白含量;其中含有的部分血管紧张肽原酶可抑制血管紧张肽原酶活性的物质。
而且使用豆渣代替大豆还能够大大降低生产成本,现在大豆价格在5200元/吨左右,而豆渣价格在1200元/吨,原材料成本降低了77%,并且通过配合菌类(杏鲍菇)提升口感,在降低成本的同时保证其制成素肉的口感良好,依然富有嚼劲。
以上所述实施例仅表达了本发明的几种实施方式,其描述较为具体和详细,但并不能因此而理解为对本发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。因此,本发明专利的保护范围应以所附权利要求为准。
Claims (10)
1.一种制作孜然风味的手撕素肉配方,其特征在于,以重量份计,包括以下原料:
素肉480~520份;白糖8~12份;味精13~17份;I+G0.3~0.7份;辣椒粉2.1~2.8份;孜然粉2.1~2.8份;牛肉粉3~7份;肉精粉0.2~0.3份;肉味精膏3~7份;辣椒红0.2~0.6份;辣椒精0.05~0.15份;孜然香精0.2~0.6份;红油15~25份;浓香炒肉香精0.2~0.6份。
2.根据权利要求1所述的制作孜然风味的手撕素肉配方,其特征在于,以重量份计,该配方包括以下原料:
素肉500份;白糖10份;味精15份;I+G0.5份;辣椒粉2.5份;孜然粉2.5份;牛肉粉5份;肉精粉0.25份;肉味精膏5份;辣椒红0.4份;辣椒精0.1份;孜然香精0.4份;红油20份;浓香炒肉香精0.4份。
3.根据权利要求1所述的制作孜然风味的手撕素肉配方,其特征在于,以重量份计,所述素肉包括以下原料:
鲜豆渣25~35份、鸡蛋清粉0.2~0.7份、谷朊粉0.8~1.2份、大豆分离蛋白3~7份、TG-M酶0.06~0.14份。
4.根据权利要求3所述的制作孜然风味的手撕素肉配方,其特征在于,以重量份计,所述素肉还包括以下原料:杏鲍菇4~10份。
5.一种利用权利要求1~4任一项所述的制作孜然风味的手撕素肉制备方法,其特征在于,包括以下步骤:
1)前处理:按重量份准备原料素肉480~520份;白糖8~12份;味精13~17份;I+G0.3~0.7份;辣椒粉2.1~2.8份;孜然粉2.1~2.8份;牛肉粉3~7份;肉精粉0.2~0.3份;肉味精膏3~7份;辣椒红0.2~0.6份;辣椒精0.05~0.15份;孜然香精0.2~0.6份;红油15~25份;浓香炒肉香精0.2~0.6份。
2)腌制:将素肉用清水洗净后沥干;
沥干后加入白糖、味精、I+G、辣椒粉、孜然粉、牛肉粉、肉精粉进行腌制,再进行沥干;
3)翻炒:加入肉味精膏、辣椒红、辣椒精、孜然香精、红油、浓香炒肉香精与素肉一起翻炒至素肉呈红油色;
4)冷却:将步骤3)中翻炒后的素肉静置冷却;
5)灭菌:往步骤4)中冷却后的素肉进行超高温瞬时灭菌,得到孜然风味的素肉成品;
6)包装:对步骤5)中孜然风味的素肉成品进行真空包装装袋处理。
6.根据权利要求5所述的一种制作孜然风味的手撕素肉制备方法,其特征在于,该素肉制备包括以下步骤:
(1)选料:选取组织形态比较好的以鲜豆渣为原料的组织化植物蛋白挤压产品,观察其表面有无污物,确保没有参杂其他非组织化植物蛋白物后准备浸泡;
(2)卤煮:将选好的物料浸泡在配制好的卤料当中,卤料水分与原料比为1:3,将加入原料的卤料汁进行小火煮热,方便组织化植物蛋白纤维性状加速变化,并使其充分入味;
(3)称重:物料经卤料浸泡后需要进行挤压,但是物料本身体积大,不适合塑形,用机器或者手工刀切割又影响其类似肉的外观纤维性状,因此采用手撕法将物料丝成细丝置于托盘中并称重;
(4)拌料:将蛋清粉、谷朊粉、大豆分离蛋白、TG酶按照一定比例混合,然后与物料混合在一起,搅拌均匀。蛋清、谷朊粉、大豆分离蛋白、TG酶均可以增加产品胶黏性的作用。可以使挤压后的产品更好的塑形;
(5)成型:用保鲜膜将磨具铺满,避免挤压时物料由于受到较大压力导致其与磨具粘黏一起,然后将物料均匀平整的放入磨具当中,然后盖上磨具砝码加压后放入事先蒸煮1h;
(6)冷却切片:蒸煮压型后,将磨具取出,冷却至室温,称重后均匀切片。
7.根据权利要求6所述的一种制作孜然风味的手撕素肉制备方法,其特征在于,以重量份计,卤料包括:
丁香3~5份、甘草1~3份、老姜1~3份、草果4~6份、桂皮2~3份、清水80~85份、酱油0.6~1.2份、食盐2~4份。
8.根据权利要求6或7任一项所述的一种制作孜然风味的手撕素肉配方的制备方法,其特征在于,步骤2)中,卤煮时长为50min~70min。
9.根据权利要求5所述的一种制作孜然风味的手撕素肉配方的制备方法,其特征在于,步骤2)中,腌制时长为3~5h。
10.根据权利要求5所述的一种制作孜然风味的手撕素肉配方的制备方法,其特征在于,步骤5)中,灭菌温度为130℃~140℃,灭菌时长为5~15s。
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