CN112042880A - 一种紫菜小球藻牛肉丸的制作方法 - Google Patents
一种紫菜小球藻牛肉丸的制作方法 Download PDFInfo
- Publication number
- CN112042880A CN112042880A CN202010823146.1A CN202010823146A CN112042880A CN 112042880 A CN112042880 A CN 112042880A CN 202010823146 A CN202010823146 A CN 202010823146A CN 112042880 A CN112042880 A CN 112042880A
- Authority
- CN
- China
- Prior art keywords
- chlorella
- beef
- laver
- powder
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 98
- 241000195649 Chlorella <Chlorellales> Species 0.000 title claims abstract description 83
- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000013372 meat Nutrition 0.000 claims abstract description 41
- 239000000843 powder Substances 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 8
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 8
- 241000237502 Ostreidae Species 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 235000020636 oyster Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000007493 shaping process Methods 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 3
- 210000004681 ovum Anatomy 0.000 claims abstract description 3
- 238000001035 drying Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 235000013601 eggs Nutrition 0.000 claims description 5
- 210000003195 fascia Anatomy 0.000 claims description 5
- 239000004519 grease Substances 0.000 claims description 5
- 210000003141 lower extremity Anatomy 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 238000007872 degassing Methods 0.000 claims description 2
- 238000010008 shearing Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 230000001804 emulsifying effect Effects 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 3
- 241000195493 Cryptophyta Species 0.000 description 8
- 238000001514 detection method Methods 0.000 description 8
- 241000282414 Homo sapiens Species 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000005259 measurement Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 241000722363 Piper Species 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 238000004945 emulsification Methods 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 239000004570 mortar (masonry) Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 230000007661 gastrointestinal function Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229960004203 carnitine Drugs 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000003863 physical function Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种紫菜小球藻牛肉丸的制作方法，包括如下步骤：(1)牛肉预处理后制成肉糜，备用；(2)紫菜预处理后制成紫菜粉，备用；(3)小球藻预处理后制成小球藻粉，备用；(4)向肉糜中加入紫菜粉、小球藻粉、鸡蛋清、盐、胡椒粉、糖、味精、芝麻油、蚝油、老抽、水淀粉，搅拌均匀；(5)将步骤(4)的混合物手挤成肉丸，水煮定型，再经脱氧、灭菌、检测、分装，即可。该方法的产品口感好、保质期长、乳化能力高，具有一定的保健功能。
Description
技术领域
本发明涉及肉丸的制作方法，特别涉及一种紫菜小球藻牛肉丸的制作方法。
背景技术
随着经济快速增长，生活水平的不断提高，人们的饮食习惯也在不断的发生变化——日益意识到高质量食品正是维持人体身体健康的关键所在，猪肉、鸡肉、鸭肉、鱼肉，已经不能完全满足消费者的饮食需求。
另外，当今社会，部分群体存在饮食结构不合理的情况，偏爱高脂肪、高胆固醇和高胆固醇等食品。从长远来看，这类群体的肠胃功能和身体机能将受到很大的影响。《本草易读》记载牛肉有“安中补虚，益气止渴”等功效。现代营养学研究表明，牛肉含有丰富的蛋白质和氨基酸，同时它还含有肉碱、维生素、亚油酸、镁、锌、钠、钾、铁等营养物质，能够补充人体所需的蛋白质和各种微量元素，并且能够提高身体的抗病能力。牛肉中的营养物质还适合用于儿童生长发育以及手术后病人的快速恢复。
藻类营养丰富，被认为是可持续再生资源，可利用二氧化碳和光生产出人类所需的食品(如紫菜)、高附加值产品(如小球藻中提取小球藻生长因子等)、生物能源(生物油)等。对藻类生物资源产品的研究思路、研究方向、技术路线在深刻变化，如何运用现代科学技术对藻类进行合理开发、提高藻类资源利用的广度和深度，不断适应国家的战略要求，受到了愈来愈多的重视。
基于上述分析，牛肉可以改善人体肠胃功能，增强体力，紫菜和小球藻作为绿色营养源食品，可以从食源角度出发改善人类饮食结构，改善人民体质，防治一系列疾病。
发明内容
发明目的：本发明目的是提供口感好、营养高、保质期长、乳化能力强的紫菜小球藻牛肉丸的制作方法。
技术方案：本发明提供一种紫菜小球藻牛肉丸的制作方法，包括如下步骤：
(1)牛肉预处理后制成肉糜，备用；
(2)紫菜预处理后制成紫菜粉，备用；
(3)小球藻预处理后制成小球藻粉，备用；
(4)向肉糜中加入紫菜粉、小球藻粉、鸡蛋清、盐、胡椒粉、糖、味精、芝麻油、蚝油、老抽、水淀粉，搅拌均匀；
(5)将步骤(4)的混合物手挤成肉丸，水煮定型，再经脱氧、灭菌、检测、分装，即可。
进一步地，所述(1)中牛肉预处理方法：选取新鲜牛后腿肉，用刀剔除出表面筋膜和油脂，用清水清洗30～60min，然后将牛肉放入碎肉机中绞成肉糜备用。肉糜是指肉眼下无明显可见的牛肉颗粒。
进一步地，所述(2)中紫菜预处理方法：选择新鲜的紫菜，用清水清洗5～10min，在太阳下自然晒干，用剪刀剪成紫菜条，然后放入料理机中破碎，得到紫菜粉备用。紫菜晒干剪成紫菜条是为了便于放入料理机中。
进一步地，所述(3)中小球藻预处理：选取纯净培养的小球藻，小球藻干重浓度大于10g/L，将藻液干燥，然后研磨得到小球藻粉。干燥是指采用恒温干燥箱在65℃下烘干至藻液中无水分。研磨是为了破坏小球藻细胞结构，使其中的内含物暴露在外。
进一步地，所述(4)向肉糜中加入其5％～10％重量的紫菜粉和5％～10％重量的小球藻粉，按照每500g肉糜一个鸡蛋的量加入鸡蛋清，然后加入精盐5g/500g、胡椒粉2g/500g、糖3g/500g、味精2g/500g、芝麻油3g/500g、蚝油1g/500g、老抽3g/500g，然后加入10％～15％重量的水淀粉，搅拌均匀。
进一步地，所述(5)的脱氧是将煮好的肉丸置于10～20℃的真空脱气机中脱气3～5min；灭菌操作是指将肉丸放置在巴氏杀菌机中，温度为68～70℃，操持此温度30min后冷却至3～5℃。
有益效果：1.本发明以牛后腿肉为主要原料，添加紫菜和小球藻，产品感官品质良好，脂肪含量低，通过加入一系列辅料改善牛肉丸的口感，从而得到的牛肉丸口感好，品相优。2.紫菜小球藻牛肉丸的营养结构和口感有了很大改善，小球藻自身就具有抗菌作用，可以起到天然防腐剂的作用。经过巴氏灭菌可以在不影响牛肉丸口感和品相的前提下杀灭牛肉丸中的细菌和病毒，使得产品储存期得以延长。3.本发明有效解决了单一牛肉丸营养单一问题，通过添加紫菜和小球藻来增加其营养成分，具有一定的保健功能。4.本发明操作流程简单，成本低，耗时短，有利于快速产业化生产。
附图说明
图1为纯牛肉丸和本发明的紫菜小球藻牛肉丸三个实施例产品的乳化能力结果图。
具体实施方式
实施例1
(1)牛肉预处理：选取新鲜牛后腿肉，用刀剔除出表面筋膜和油脂，用清水清洗30min，然后将牛肉放入碎肉机中绞成肉糜备用；
(2)紫菜预处理：选择新鲜的紫菜，用清水清洗5min，在太阳下自然晒干，用剪刀剪成宽5cm左右的紫菜条，然后放入料理机中破碎，得到紫菜粉备用；
(3)小球藻预处理：选取纯净培养的小球藻，小球藻干重浓度为15g/L，将藻液干燥，然后放入研钵中用研杵研磨，研磨五分钟，得到小球藻粉备用；
(4)制备牛肉糜：在步骤(1)所得的牛肉糜中加入5％重量的紫菜粉和5％重量的小球藻粉，按照每500g肉糜一个鸡蛋的量加入鸡蛋清，然后加入精盐5g/500g、胡椒粉2g/500g、糖3g/500g、味精2g/500g、芝麻油3g/500g、蚝油1g/500g、老抽3g/500g，然后加入10％重量的水淀粉。将上述加入辅料的肉糜充分搅拌均匀；
(5)制作牛肉丸：将步骤(4)所述的牛肉糜用手挤成直径1～2cm的肉丸，然后放入90℃的热水中煮熟定型，随后经过脱氧、灭菌、检测、分装，即可得一种紫菜小球藻牛肉丸。
实施例2
(1)牛肉预处理：选取新鲜牛后腿肉，用刀剔除出表面筋膜和油脂，用清水清洗40min，然后将牛肉放入碎肉机中绞成肉糜备用；
(2)紫菜预处理：选择新鲜的紫菜，用清水清洗8min，在太阳下自然晒干，用剪刀剪成宽5cm左右的紫菜条，然后放入料理机中破碎，得到紫菜粉备用；
(3)小球藻预处理：选取纯净培养的小球藻，小球藻干重浓度为20g/L，将藻液干燥，然后放入研钵中用研杵研磨，研磨五分钟，得到小球藻粉备用；
(4)制备牛肉糜：在步骤(1)所得的牛肉糜中加入8％重量的紫菜粉和8％重量的小球藻粉，按照每500g肉糜一个鸡蛋的量加入鸡蛋清，然后加入精盐7.5g/500g、胡椒粉4g/500g、糖5g/500g、味精4g/500g、芝麻油5g/500g、蚝油2g/500g、老抽5g/500g，然后加入12.5％重量的水淀粉。将上述加入辅料的肉糜充分搅拌均匀；
(5)制作牛肉丸：将步骤(4)所述的牛肉糜用手挤成直径1～2cm的肉丸，然后放入90℃的热水中煮熟定型，随后经过脱氧、灭菌、检测、分装，即可得一种紫菜小球藻牛肉丸。
实施例3
(1)牛肉预处理：选取新鲜牛后腿肉，用刀剔除出表面筋膜和油脂，用清水清洗60min，然后将牛肉放入碎肉机中绞成肉糜备用；
(2)紫菜预处理：选择新鲜的紫菜，用清水清洗10min，在太阳下自然晒干，用剪刀剪成宽5cm左右的紫菜条，然后放入料理机中破碎，得到紫菜粉备用；
(3)小球藻预处理：选取纯净培养的小球藻，小球藻干重浓度为25g/L，将藻液干燥，然后放入研钵中用研杵研磨，研磨五分钟，得到小球藻粉备用；
(4)制备牛肉糜：在步骤(1)所得的牛肉糜中加入10％重量的紫菜粉和10％重量的小球藻粉，按照每500g肉糜一个鸡蛋的量加入鸡蛋清，然后加入精盐10g/500g、胡椒粉8g/500g、糖8g/500g、味精6g/500g、芝麻油7g/500g、蚝油3g/500g、老抽7g/500g，然后加入12.5％重量的水淀粉。将上述加入辅料的肉糜充分搅拌均匀；
(5)制作牛肉丸：将步骤(4)所述的牛肉糜用手挤成直径1～2cm的肉丸，然后放入90℃的热水中煮熟定型，随后经过脱氧、灭菌、检测、分装，即可得一种紫菜小球藻牛肉丸。
实施例4：性能检测：
1.质构仪模拟咀嚼行为
使用质构分析仪来模拟人口腔的咀嚼行为，从而对紫菜小球藻牛肉丸的硬度、弹性、咀嚼性等参数进行检测。将紫菜小球藻牛肉丸切割成边长为0.5cm的正方体，采用CT3质构分析仪P0.5探头，测前速度为2.0mm/s，测中速度为3.0mm/s，测后速度5.0mm/s，测定时间间隔为3s，压缩比为40％，样品测试7次，取其平均值。
表1纯牛肉丸和紫菜小球藻牛肉丸三种实施例的感官品质
备注：1代表未加紫菜和小球藻的纯牛肉丸，2.1代表紫菜小球藻牛肉丸实施例1制作成的牛肉丸，2.2代表紫菜小球藻牛肉丸实施例2制作成的牛肉丸，2.3代表紫菜小球藻牛肉丸实施例3制作成的牛肉丸。
由表1可知，纯牛肉丸表面粗糙，色泽红润，肉丸弹性一般，结构紧实，口感一般，牛肉味浓郁，加入紫菜和小球藻后表面均匀，光泽度较好，但对弹性、结构改善不够明显，口感的改善很明显，当制备牛肉糜时辅料浓度低时会有藻腥味，但后续加大辅料浓度时，藻腥味可以被很好掩盖。
表2纯牛肉丸和紫菜小球藻牛肉丸三种实施例的质构检测
备注：±表示标准差；1代表未加紫菜和小球藻的纯牛肉丸，2.1代表紫菜小球藻牛肉丸实施例1制作成的牛肉丸，2.2代表紫菜小球藻牛肉丸实施例2制作成的牛肉丸，2.3代表紫菜小球藻牛肉丸实施例3制作成的牛肉丸
由表2可知，加入紫菜和小球藻后，对牛肉丸的硬度、内聚性、弹性、咀嚼性和回复性都有显著的改善作用。
2.测定乳化能力
参考邓丽等检测乳化方法进行测定，将成品肉丸研磨粉碎后称取30g，溶解在100ml纯水中，加入100ml大豆油，乳化均质100s，放入离心管中离心8min，测量乳化层高度H，以及离心管高度h，计算乳化能力。
乳化能力＝(H/h)×100％。
3.理化微生物检测
理化检测指标参考SB/T 10610-2011《肉丸》。
表4纯牛肉丸和紫菜小球藻牛肉丸三种实施例成品的微生物指标
备注：1代表未加紫菜和小球藻的纯牛肉丸，2.1代表紫菜小球藻牛肉丸实施例1制作成的牛肉丸，2.2代表紫菜小球藻牛肉丸实施例2制作成的牛肉丸，2.3代表紫菜小球藻牛肉丸实施例3制作成的牛肉丸。
Claims (6)
1.一种紫菜小球藻牛肉丸的制作方法，其特征在于：包括如下步骤：
(1)牛肉预处理后制成肉糜，备用；
(2)紫菜预处理后制成紫菜粉，备用；
(3)小球藻预处理后制成小球藻粉，备用；
(4)向肉糜中加入紫菜粉、小球藻粉、鸡蛋清、盐、胡椒粉、糖、味精、芝麻油、蚝油、老抽、水淀粉，搅拌均匀；
(5)将步骤(4)的混合物手挤成肉丸，水煮定型，再经脱氧、灭菌、检测、分装，即可。
2.根据权利要求1所述的紫菜小球藻牛肉丸的制作方法，其特征在于：所述(1)中牛肉预处理方法：选取新鲜牛后腿肉，用刀剔除出表面筋膜和油脂，用清水清洗30～60min，然后将牛肉放入碎肉机中绞成肉糜备用。
3.根据权利要求1所述的紫菜小球藻牛肉丸的制作方法，其特征在于：所述(2)中紫菜预处理方法：选择新鲜的紫菜，用清水清洗5～10min，在太阳下自然晒干，用剪刀剪成紫菜条，然后放入料理机中破碎，得到紫菜粉备用。
4.根据权利要求1所述的紫菜小球藻牛肉丸的制作方法，其特征在于：所述(3)中小球藻预处理：选取纯净培养的小球藻，小球藻干重浓度大于10g/L，将藻液干燥，然后研磨得到小球藻粉。
5.根据权利要求1所述的紫菜小球藻牛肉丸的制作方法，其特征在于：所述(4)向肉糜中加入其5％～10％重量的紫菜粉和5％～10％重量的小球藻粉，按照每500g肉糜一个鸡蛋的量加入鸡蛋清，然后加入精盐5g/500g、胡椒粉2g/500g、糖3g/500g、味精2g/500g、芝麻油3g/500g、蚝油1g/500g、老抽3g/500g，然后加入10％～15％重量的水淀粉，搅拌均匀。
6.根据权利要求1所述的紫菜小球藻牛肉丸的制作方法，其特征在于：所述(5)的脱氧是将煮好的肉丸置于10～20℃的真空脱气机中脱气3～5min；灭菌操作是指将肉丸放置在巴氏杀菌机中，温度为68～70℃，操持此温度30min后冷却至3～5℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010823146.1A CN112042880A (zh) | 2020-08-14 | 2020-08-14 | 一种紫菜小球藻牛肉丸的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010823146.1A CN112042880A (zh) | 2020-08-14 | 2020-08-14 | 一种紫菜小球藻牛肉丸的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112042880A true CN112042880A (zh) | 2020-12-08 |
Family
ID=73599181
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010823146.1A Pending CN112042880A (zh) | 2020-08-14 | 2020-08-14 | 一种紫菜小球藻牛肉丸的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112042880A (zh) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351845A (zh) * | 2001-11-24 | 2002-06-05 | 程显峰 | 海藻类肉肠制品及其制作方法 |
| US20110256282A1 (en) * | 2010-04-14 | 2011-10-20 | Solazyme Roquette Nutritionals, LLC | Lipid-Rich Microalgal Flour Food Compositions |
| CN102972781A (zh) * | 2012-10-29 | 2013-03-20 | 韩山师范学院 | 一种即食潮式牛肉丸软罐头的制作方法 |
| CN103431417A (zh) * | 2013-08-09 | 2013-12-11 | 王婵 | 一种牛肉丸的制作工艺 |
| CN103653021A (zh) * | 2013-12-09 | 2014-03-26 | 山东凤祥股份有限公司 | 一种紫菜肉丸及其制备方法 |
| CN106213251A (zh) * | 2016-08-03 | 2016-12-14 | 武汉商学院 | 猪肉鱼肉复配营养肉丸制作方法 |
| CN108523039A (zh) * | 2018-05-24 | 2018-09-14 | 淮海工学院 | 一种紫菜营养火腿肠及其制作方法 |
| CN110226715A (zh) * | 2019-05-24 | 2019-09-13 | 大连工业大学 | 一种紫菜低盐火腿的制作方法 |
-
2020
- 2020-08-14 CN CN202010823146.1A patent/CN112042880A/zh active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351845A (zh) * | 2001-11-24 | 2002-06-05 | 程显峰 | 海藻类肉肠制品及其制作方法 |
| US20110256282A1 (en) * | 2010-04-14 | 2011-10-20 | Solazyme Roquette Nutritionals, LLC | Lipid-Rich Microalgal Flour Food Compositions |
| CN102972781A (zh) * | 2012-10-29 | 2013-03-20 | 韩山师范学院 | 一种即食潮式牛肉丸软罐头的制作方法 |
| CN103431417A (zh) * | 2013-08-09 | 2013-12-11 | 王婵 | 一种牛肉丸的制作工艺 |
| CN103653021A (zh) * | 2013-12-09 | 2014-03-26 | 山东凤祥股份有限公司 | 一种紫菜肉丸及其制备方法 |
| CN106213251A (zh) * | 2016-08-03 | 2016-12-14 | 武汉商学院 | 猪肉鱼肉复配营养肉丸制作方法 |
| CN108523039A (zh) * | 2018-05-24 | 2018-09-14 | 淮海工学院 | 一种紫菜营养火腿肠及其制作方法 |
| CN110226715A (zh) * | 2019-05-24 | 2019-09-13 | 大连工业大学 | 一种紫菜低盐火腿的制作方法 |
Non-Patent Citations (3)
| Title |
|---|
| 杨胜远等: "即食潮式牛肉丸的制作", 《食品科技》 * |
| 王宝贝等: "小球藻在食品中的应用研究进展", 《食品工业科技》 * |
| 黄金华编著: "《家庭风味菜谱 品尝美味人生》", 31 January 2001, 上海远东出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Marimuthu et al. | Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch) | |
| CN102349667B (zh) | 鱼肉干休闲食品的加工方法 | |
| CN105533498A (zh) | 一种富含鱼鳞胶原蛋白的海鲜肠及其制作方法 | |
| CN104970403A (zh) | 一种凝胶型鱼汤产品及其生产工艺 | |
| CN102551106B (zh) | 一种低脂复合型鱼肉鹅肠的生产方法 | |
| Abraha et al. | Production and quality evaluation of biscuit incorporated with fish fillet protein concentrate | |
| CN109393350A (zh) | 一种明目羊肝干及其制备方法 | |
| Kong et al. | Salt effect on heat-induced physical and chemical changes of salmon fillet (O. gorbuscha) | |
| Nayak et al. | Quality of Carrageenan Incorporated Low Fat Chicken Nuggets during Refrigerated Storage at 4 o C | |
| Wijayanti et al. | Effect of Asian sea bass bio‐calcium on textural, rheological, sensorial properties and nutritive value of Indian mackerel fish spread at different levels of potato starch | |
| KR101479495B1 (ko) | 육류를 이용한 고단백식품 및 그 제조방법 | |
| CN112042880A (zh) | 一种紫菜小球藻牛肉丸的制作方法 | |
| CN113367200B (zh) | 一种植物油凝胶脂肪替代物的制备及其在红肠中的应用 | |
| CN105767737A (zh) | 一种牛肉的加工工艺 | |
| Nagatsuka et al. | Radical scavenging activity of ‘Nikogori’gelatin gel food made from head, bone, skin, tail and scales of fishes measured using the chemiluminescence method | |
| CN104172223A (zh) | 一种纯天然无人工添加剂玛咖牦牛肉及其制备方法 | |
| CN112956653A (zh) | 一种蓝莓鹿肉发酵香肠及其制备方法 | |
| Yasmin et al. | Assessment of quality and shelf life of goat liver stored at refrigerated temperature | |
| CN106889488B (zh) | 风味鸵鸟肉饼及其制备方法 | |
| CN105876445A (zh) | 一种炭烧牛肉及其制备方法 | |
| Cardoso et al. | Quality changes during storage of minced fish products containing dietary fiber and fortified with ω3 fatty acids | |
| CN110623218A (zh) | 一种牛肝午餐肉及其制备方法 | |
| CN114468238B (zh) | 一种葡萄酒羊肝及其制备方法 | |
| Merkulova et al. | Formation of properties of meat-containing canned food with the use of rabbit meat for children’s and dietary food | |
| Gizatova et al. | Development of technology for the production of sausage produce using secondary collagen-containing raw materials |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhang Aihua Inventor after: Wu Chengsong Inventor after: Fang Shihao Inventor after: Huang Jianke Inventor before: Zhang Aihua Inventor before: Huang Jianke |
|
| CB03 | Change of inventor or designer information | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201208 |
|
| RJ01 | Rejection of invention patent application after publication |