CN112273634A - 一种梅菜肉酱及其制备方法 - Google Patents
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Abstract
本发明提出一种梅菜肉酱及其制备方法,本发明的梅菜肉酱色泽油润光亮,呈褐色至深褐色,梅干菜香气、酱香气和油爆香气明显,梅菜鲜香、微辣肉酱,咸、鲜适口,口感与风味佳。本发明梅菜肉酱的制备方法摒弃了传统酱的制备方法,工艺简洁,制备方便,成本低,能够实现工业化生产。
Description
技术领域
本发明涉及食品调味料制备技术领域,尤其涉及一种梅菜肉酱及其制备方法。
背景技术
酱是我国特有传统调味品之一,在人们的日常生活中扮演着不可或缺的角色,是一种深受欢迎的传统发酵食品。到目前为止,酱拥有许多品种,以发酵酱居多,主要包括面酱、黄豆酱、蚕豆酱、豆豉酱及其加工制品。这些酱的制备关键步骤为发酵,具有周期长、过程难控制、产品风味波动大、口感欠佳等缺点,无法满足人们对更高品味的追求。
因此,开发一种风味独特、口感丰富的新型调味酱对扩大酱的应用范围及进一步改善人们的生活水平有着重要的意义。
本发明针对现有技术的不足,提供一种味道鲜美,具有梅菜风味,工艺简洁的梅菜肉酱。又一目的在于提供上述调味酱的配制方法,使其能够实现工业化生产,产品能够进入市场。
发明内容
本发明的目的在于提出一种制备时间短、酱料颜色光亮且口感适中的梅菜肉酱及其制备方法。
为达到上述目的,本发明提出一种梅菜肉酱,包括大豆油,郫县豆瓣,甜面酱,猪肉,梅干菜,花生,白砂糖,笋干,大豆组织蛋白,豆豉,芝麻,黄酒,食用盐,酵母抽提物,大豆抽提物,酸水解植物蛋白,山梨酸钾,食用香精,香辛料和增味剂。进一步的,所述梅菜肉酱中各组分占总质量的百分比含量分别为:
大豆油15~50%,郫县豆瓣5~15%,甜面酱5~15%,猪肉5~15%,梅干菜1~10%,花生1~10%,白砂糖1~10%,笋干1~10%,大豆组织蛋白1~10%,豆豉1~10%,芝麻1~3%,黄酒1~3%,食用盐0~5%,酵母抽提物0~5%,大豆抽提物0~5%,酸水解植物蛋白0~5%,山梨酸钾0.01~0.1%,食用香精0.1~1%,香辛料3~11%,增味剂1~10%。
进一步的,所述香辛料为生姜、大蒜、小葱、洋葱、辣椒、花椒、黑胡椒、白胡椒、孜然、八角、桂皮、白芷、丁香,所述增味剂为味精和5’-呈味核苷酸二钠。本发明还提出一种梅菜肉酱的制备方法,包括以下步骤:
步骤一:对原料进行预处理;
步骤二:称取部分大豆油加入到锅中,加热,使温度上升到120℃-160℃;
步骤三:将预处理的猪肉加入到锅中,翻炒至温度上升到100℃-120℃,翻炒后取出备用;
步骤四:重新称取剩余大豆油加入到锅中,加热,使温度上升到120℃-160℃;
步骤五:向油锅中加入花生、芝麻后翻炒;
步骤六:向锅中加入均质后的酱体和山梨酸钾连续加热搅拌;
步骤七:待温度加热到100℃-120℃后,加入大豆组织蛋白、白砂糖、味精、剩余食用盐和5’-呈味核苷酸二钠,持续加热搅拌;
步骤八:待温度加热到100~120℃,加入豆豉、笋干丁、梅干菜、酵母抽提物、大豆抽提物、酸水解植物蛋白、剩余香辛料、剩余黄酒以及备用的猪肉,恒温保温一段时间;
步骤九:向锅中加入食用香精,持续搅拌后恒温保温一段时间;
步骤十:保温结束后,采用热灌装进行灌装。
进一步的,在步骤一中,所述预处理包括梅干菜的清水浸泡;笋干用生产用水浸泡至完全涨发;黄酒需要用滤布过滤,去除沉淀或杂质;猪肉需绞成肉末或切丁,并用黄酒和少量食用盐腌制,去除肉腥味;酱体(生姜、大蒜、小葱、洋葱、豆瓣酱和甜面酱)需均质至均匀浓稠且手捻无颗粒感状态,使成品整体风味均匀;豆豉原料成颗粒状,需绞碎待用。
进一步的,在步骤五中,向油锅中加入花生、芝麻后翻炒2-10分钟。
进一步的,在步骤八中,加入豆豉、笋干丁、梅干菜、酵母抽提物、大豆抽提物、酸水解植物蛋白、剩余香辛料、剩余黄酒以及备用的猪肉后,在100℃-120℃环境下,保温5-30分钟。
进一步的,在步骤九中,向锅中加入食用香精,持续搅拌,维持浆料温度大于等于100℃的环境下,持续保温10-60分钟。
进一步的,所述热灌装的温度大于等于75℃。
与现有技术相比,本发明的优势之处在于:本发明的梅菜肉酱色泽油润光亮,呈褐色至深褐色,梅干菜香气、酱香气和油爆香气明显,梅菜鲜香、微辣肉酱,咸、鲜适口,口感与风味佳。
本发明梅菜肉酱的制备方法摒弃了传统酱的制备方法,工艺简洁,制备方便,成本低,能够实现工业化生产,在制备过程中先加入花生和芝麻有提香的作用,既能去除花生和芝麻的生涩感,又能增加后续成品中焙炒的熟花生和芝麻香气。如果后面加入,裹在酱体中,不易控制翻炒的程度,且香气不易提取;然后加入生姜、大蒜、小葱、洋葱、豆瓣酱和甜面酱,奠定整个酱体的基味,油中融合了豆瓣酱的鲜、咸、辣,甜面酱的鲜甜及生鲜香辛料的特征味;随后加入调味料以及猪肉等食材,最后恒温保持一段时间,即能很好地激发和保留梅干菜的香气,又不至于加入的太早容易口感太干或者香气散失太多,加入的太晚会存在灭菌不充分的风险。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将对本发明的技术方案作进一步地说明。
实施例1
一种梅菜肉酱,由下述质量百分含量的组分制成:
大豆油37.39%,郫县豆瓣7%,甜面酱15%,猪肉5%,梅干菜10%,花生1%,白砂糖1%,味精1%,笋干1%,大豆组织蛋白5%,豆豉5%,食用盐5%,芝麻1%,酵母抽提物1%,大豆抽提物0.5%,酸水解植物蛋白1%,香辛料1%,黄酒1%,5’-呈味核苷酸二钠1%,山梨酸钾0.01%,食用香精0.1%。
一种所述的梅菜肉酱的制备方法,包括以下步骤:
(1)原料处理
包括梅干菜、笋干、黄酒、猪肉、酱体(生姜、大蒜、小葱、洋葱、豆瓣酱和甜面酱)、豆豉的预处理,并将处理后的原料按配方称取,待用。
具体的,所述预处理包括梅干菜的清水浸泡,为了泡发复水和去除盐分,方便后续的生产工艺;笋干需用生产用水浸泡至完全涨发,为了去除笋干的特征臭味和方便切丁;黄酒需要用滤布过滤,去除沉淀或杂质;猪肉需绞成肉末或切丁,并用黄酒和少量食用盐腌制,去除肉腥味;酱体需均质至均匀浓稠且手捻无颗粒感状态,使成品整体风味均匀;豆豉原料成颗粒状,需绞碎待用。
(2)加热蒸煮
按配方称取部分所需大豆油加入到夹层锅中,加热,使大豆油温度上升到120-160℃。
将预处理完的猪肉,缓慢加入到夹层锅内,连续翻炒、直至油温上升到105℃。猪肉连同大豆油全部取出待用。
按配方称取剩余大豆油加入到夹层锅中,加热,使大豆油温度升至130℃,加入花生仁、白芝麻,连续搅拌5分钟。
加入均质的酱体和山梨酸钾,连续搅拌。待温度至100-120℃,加入大豆组织蛋白、白砂糖、味精、剩余食用盐、5’-呈味核苷酸二钠,连续搅拌,待温度至100-120℃,加入豆豉、笋干丁、梅干菜、酵母抽提物、大豆抽提物、酸水解植物蛋白、剩余香辛料、剩余黄酒、处理完的猪肉,待温度至100℃,保温30分钟,然后加入预处理后的食用香精,继续搅拌,并维持酱料温度≥100℃,继续保温30分钟。保温结束后,将半成品酱料输入储料罐。
(3)灌装
本产品使用洁净玻璃瓶,采用热灌装(灌装温度应大于等于75℃)。
实施例2
一种梅菜肉酱,是由下述质量百分含量的组分制成:
大豆油21.8%,郫县豆瓣10%,甜面酱5%,猪肉15%,梅干菜1%,花生8%,白砂糖8%,味精8%,笋干8%,大豆组织蛋白1%,豆豉1%,食用盐3%,芝麻3%,香辛料3%,黄酒3%,5’-呈味核苷酸二钠0.1%,山梨酸钾0.1%,食用香精1%。
一种所述的梅菜肉酱的制备方法,包括以下步骤:
(1)原料处理
包括梅干菜、笋干、黄酒、猪肉、酱体(生姜、大蒜、洋葱、豆瓣酱和甜面酱)、豆豉的预处理(具体同实施例1),并将处理后的原料按配方称取,待用。
(2)加热蒸煮
按配方称取部分所需大豆油加入到夹层锅中,加热,使大豆油温度上升到120-160℃。
将预处理完的猪肉,缓慢加入到夹层锅内,连续翻炒、直至油温上升到110℃。猪肉连同大豆油全部取出待用。
按配方称取剩余大豆油加入到夹层锅中,加热,使大豆油温度升至160℃,加入花生仁、白芝麻、连续搅拌2分钟。
加入均质的酱体和山梨酸钾,连续搅拌。待温度至100-120℃,加入大豆组织蛋白、白砂糖、味精、剩余食用盐、5’-呈味核苷酸二钠,连续搅拌,待温度至100-120℃,加入豆豉、笋干丁、梅干菜、剩余香辛料、剩余黄酒、处理完的猪肉,待温度至110℃,保温5分钟,然后加入预处理后的食用香精,继续搅拌,并维持酱料温度≥100℃,继续保温10分钟。保温结束后,将半成品酱料输入储料罐。
(3)灌装
本产品使用洁净玻璃瓶,采用热灌装(灌装温度应大于等于75℃)。
实施例3
一种梅菜肉酱,是由下述质量百分含量的组分制成:
大豆油27.95%,郫县豆瓣10%,甜面酱10%,猪肉10%,梅干菜5%,花生5%,白砂糖5%,味精5%,笋干5%,大豆组织蛋白3%,豆豉5%,芝麻2%,香辛料2%,黄酒2%,食用盐2%,5’-呈味核苷酸二钠0.5%,山梨酸钾0.05%,食用香精0.5%。
一种所述的梅菜肉酱的制备方法,包括以下步骤:
(1)原料处理
包括梅干菜、笋干、黄酒、猪肉、酱体(生姜、豆瓣酱和甜面酱)、豆豉的预处理(具体同实施例1),并将处理后的原料按配方称取,待用。
(2)加热蒸煮
按配方称取部分所需大豆油加入到夹层锅中,加热,使大豆油温度上升到120-160℃。
将预处理完的猪肉,缓慢加入到夹层锅内,连续翻炒、直至油温上升到120℃。猪肉连同大豆油全部取出待用。
按配方称取剩余大豆油加入到夹层锅中,加热,使大豆油温度升至120℃,加入花生仁、白芝麻、连续搅拌8分钟。
加入均质的酱体和山梨酸钾,连续搅拌。待温度至100-120℃,加入大豆组织蛋白、白砂糖、味精、剩余食用盐、5’-呈味核苷酸二钠,连续搅拌,待温度至100-120℃,加入豆豉、笋干丁、梅干菜、剩余香辛料、剩余黄酒、处理完的猪肉,待温度至105℃,保温15分钟,然后加入预处理后的食用香精,继续搅拌,并维持酱料温度≥100℃,继续保温30分钟。保温结束后,将半成品酱料输入储料罐。
(3)灌装
本产品使用洁净玻璃瓶,采用热灌装(灌装温度应大于等于75℃)。
本发明的梅菜肉酱的质量指标如下:
1、感官指标
色泽:褐色至深褐色
气味:无不良气味,梅干菜香气、酱香气和油爆香气明显
口感:咸、鲜适口,麻感、辣感明显
组织状态:固、液混合的半固体,允许含有固态成型食材,允许出现肉眼可见油脂析出,无肉眼可见外来杂质。
2、理化指标
水分活度≤0.85,过氧化值(以脂肪酸计)≤0.25g/100g,酸价(KOH)(以脂肪计)≤5mg/g。
3、微生物指标
菌落总数≤10000CFU/g,霉菌酵母菌≤100CFU/g,大肠埃希氏菌≤20CFU/g。
上述仅为本发明的优选实施例而已,并不对本发明起到任何限制作用。任何所属技术领域的技术人员,在不脱离本发明的技术方案的范围内,对本发明揭露的技术方案和技术内容做任何形式的等同替换或修改等变动,均属未脱离本发明的技术方案的内容,仍属于本发明的保护范围之内。
Claims (9)
1.一种梅菜肉酱,其特征在于,包括大豆油,郫县豆瓣,甜面酱,猪肉,梅干菜,花生,白砂糖,笋干,大豆组织蛋白,豆豉,芝麻,黄酒,食用盐,酵母抽提物,大豆抽提物,酸水解植物蛋白,山梨酸钾,食用香精,香辛料和增味剂。
2.根据权利要求1所述的梅菜肉酱,其特征在于,所述梅菜肉酱中各组分占总质量的百分比含量分别为:大豆油15~50%,郫县豆瓣5~15%,甜面酱5~15%,猪肉5~15%,梅干菜1~10%,花生1~10%,白砂糖1~10%,笋干1~10%,大豆组织蛋白1~10%,豆豉1~10%,芝麻1~3%,黄酒1~3%,食用盐0~5%,酵母抽提物0~5%,大豆抽提物0~5%,酸水解植物蛋白0~5%,山梨酸钾0.01~0.1%,食用香精0.1~1%,香辛料3~11%,增味剂1~10%。
3.根据权利要求1所述的梅菜肉酱,其特征在于,所述香辛料为生姜、大蒜、小葱、洋葱、辣椒、花椒、黑胡椒、白胡椒、孜然、八角、桂皮、白芷、丁香,所述增味剂为味精和5’-呈味核苷酸二钠。
4.一种梅菜肉酱的制备方法,其特征在于,包括以下步骤:
步骤一:对原料进行预处理;
步骤二:称取部分大豆油加入到锅中,加热,使温度上升到120℃-160℃;
步骤三:将预处理的猪肉加入到锅中,翻炒至温度上升到100℃-120℃,翻炒后取出备用;
步骤四:重新称取剩余大豆油加入到锅中,加热,使温度上升到120℃-160℃;
步骤五:向油锅中加入花生、芝麻后翻炒;
步骤六:向锅中加入均质后的酱体(生姜、大蒜、小葱、洋葱、豆瓣酱和甜面酱)和山梨酸钾连续加热搅拌;
步骤七:待温度加热到100℃-120℃后,加入大豆组织蛋白、白砂糖、味精、剩余食用盐和5’-呈味核苷酸二钠,持续加热搅拌;
步骤八:待温度加热到100~120℃,加入豆豉、笋干丁、梅干菜、酵母抽提物、大豆抽提物、酸水解植物蛋白、剩余香辛料、剩余黄酒以及备用的猪肉,恒温保温一段时间;
步骤九:向锅中加入食用香精,持续搅拌后恒温保温一段时间;
步骤十:保温结束后,采用热灌装进行灌装。
5.根据权利要求4所述的梅菜肉酱的制备方法,其特征在于,在步骤一中,所述预处理包括梅干菜的清水浸泡;笋干用生产用水浸泡至完全涨发;黄酒需要用滤布过滤,去除沉淀或杂质;猪肉需绞成肉末或切丁,并用黄酒和少量食用盐腌制,去除肉腥味;酱体需均质至均匀浓稠且手捻无颗粒感状态,使成品整体风味均匀;豆豉原料成颗粒状,需绞碎待用。
6.根据权利要求4所述的梅菜肉酱的制备方法,其特征在于,在步骤五中,向油锅中加入花生、芝麻后翻炒2-10分钟。
7.根据权利要求4所述的梅菜肉酱的制备方法,其特征在于,在步骤八中,加入豆豉、笋干丁、梅干菜、酵母抽提物、大豆抽提物、酸水解植物蛋白、剩余香辛料、剩余黄酒以及备用的猪肉后,在100℃-120℃环境下,保温5-30分钟。
8.根据权利要求4所述的梅菜肉酱的制备方法,其特征在于,在步骤九中,向锅中加入食用香精,持续搅拌,维持浆料温度大于等于100℃的环境下,持续保温10-60分钟。
9.根据权利要求4所述的梅菜肉酱的制备方法,其特征在于,所述热灌装的温度大于等于75℃。
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