CN112314923A - 一种海参肠卵拌饭料的制作方法 - Google Patents
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Abstract
本发明公开了一种海参肠卵拌饭料的制作方法,包括以下步骤;将海参肠卵清洗去杂后,将一部分海参肠卵打浆、离心、酶解、冻干,再取另一部分海参肠卵焙烤、切段,然后将二者混合并配辅料从而构成海参肠卵拌饭料,本发明涉及调味品技术领域,本发明以酶解方法处理后的海参肠卵为基料,同时添加焙烤后的海参肠卵,不仅营养丰富、味道鲜美,而且还具有特殊的海参肠卵焙烤风味。本发明提高了海参肠卵在工业中的利用率,避免了资源的浪费,同时,本产品是更适用于现代人们食用方便食品,营养丰富,具有广阔的商业前景。
Description
技术领域
本发明涉及调味品技术领域,具体为一种海参肠卵拌饭料的制作方法。
背景技术
海参是遍布全球的底栖海洋生物,在一些亚洲国家通常被用作具有高营养价值的食物。与大多数食物相比,海参的蛋白质含量较高,脂肪含量较低。近几十年来,亚洲海参的水产养殖业增长迅速,中国海参的总产量已超过20万吨。海参肠卵一般被认为是在海参加工过程中的低值副产物,在工业生产中通常被废弃或用作饲料。然而,海参肠卵富含丰富的蛋白质、矿物质及脂肪,是多种功能特性的生物活性物质的良好来源。因此,如何提高海参肠卵在食品工业中的回收利用率具有重要的意义。
随着人们生活节奏的加快,不少上班族由于繁重的工作没有时间吃饭,或者吃一些快捷的垃圾食品,饮食的不营养和不规律造成了现在社会人们的亚健康情况越来越严重。因此,开发一种方便快捷、不仅色香味俱全而且具有高营养价值的食品是目前食品行业极其需要的。近年来,国内学者研究发现海参肠卵可以通过酶解的方式获得具有特殊生理功能的活性物质。通过生物酶解的方式处理海参肠卵不仅增加了产品的营养价值,同时提高了产品的鲜味。
发明内容
本发明的目的在于提供一种海参肠卵拌饭料及其制作方法,本发明主要是为了提高海参肠卵在工业中的利用率,避免资源浪费,同时生产出更适用于现代人们食用的营养丰富的方便食品。
实现上述目的本发明的技术方案为,一种海参肠卵拌饭料的制作方法,包括以下步骤;
S1、清洗、去杂:选取新鲜的海参肠卵为原料,对其先后进行初步清洗以及微波冲洗,以除去海参肠卵中的杂质;
S2、匀浆:向步骤S1获得的海参肠卵中加入一定量的水,用匀浆机打成海参肠卵浆,其中,海参肠卵与水的料液质量比为1:6~10;
S3、酶解:将步骤S2制得的匀浆液调pH至6.8~7.2,向其中加入风味蛋白酶进行酶解,然后在沸水浴中加热10 min以消灭酶的活性;
S4、离心:将步骤S3获得的酶解液在3500~4500 r/min的条件下离心10~20 min,收集离心后的上清液,上清液于80~90℃水浴加热至糊状;
S5、冻干:将步骤S4获得的浓缩酶解液冷冻干燥,得到海参肠卵酶解物备用;
S6、焙烤:将步骤S1获得的海参肠卵蒸熟,以0.3~0.5 cm的厚度均匀的摆放于烤盘中进行焙烤,焙烤后的海参肠卵切成2~4 cm的肠段备用;
S7、配料:以步骤S5获得的海参肠卵酶解物为基料,向其中加入步骤S6制备的焙烤海参肠卵、海苔碎、熟白芝麻、谷氨酸钠、盐混合均匀,构成海参肠卵拌饭料;
S8、杀菌、包装:将步骤S7制备的海参肠卵拌饭料通过微波杀菌后,进行充氮气气调包装,即得一种海参肠卵拌饭料。
优选的,步骤S1所述的初步清洗为先用清洁流动的水缓慢漂洗海参肠卵,以除去海参肠卵中上层浮异物及比重大的异物颗粒。
优选的,步骤S3所述的酶解条件为:向海参肠卵匀浆液中加入海参肠卵重量0.5~1%的风味蛋白酶,在45~55℃的条件下酶解3.5~4.5 h。
优选的,步骤S6所述的焙烤条件为:将摆放好海参肠卵的烤盘放入预热至150~180℃的烤箱,焙烤50~70 min。
优选的,步骤S7所述的海参肠卵拌饭料重量百分含量的组分组成为:海参肠卵酶解物20~40份,焙烤海参肠卵15~35份,海苔碎5~15份,熟白芝麻3~10份,谷氨酸钠10~30份,盐5~15份。
优选的,步骤S8所述的微波杀菌的微波条件为:微波功率25~45 kW、微波时间4~8min、微波温度60~80℃;微波杀菌的杀菌条件为:杀菌温度60~80℃、杀菌时间5~7 min。
本发明的有益效果是:
1、本产品以海参肠卵酶解物为基料,加入了经过焙烤的海参肠卵,在提高了产品鲜味与营养的同时还赋予了产品特有的海参肠卵焙烤风味,食用方便,具有良好的商业前景。
2、本产品酶解过程中采用的酶为风味蛋白酶,风味蛋白酶包含内切酶和外切酶两种活性,可以较大程度地去除海参肠卵中苦味的肽链,将其降解为氨基酸。其次,加入风味蛋白酶可以使风味前体物质水解释放风味物质,能够在一定程度上增强和改善产品的风味。
3、本产品利用微波杀菌技术对海参肠卵拌饭料进行杀菌,可以有效的控制微生物的生长,保证产品的品质。最后,对产品进行充氮气气调包装,可以显著延长产品的保质期。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例1
1、选取新鲜的海参肠卵为原料,先用清洁流动的水缓慢漂洗海参肠卵,再对其进行微波冲洗,以除去海参肠卵中的杂质。
2、向清洗后的海参肠卵中加入一定量的水,用匀浆机打成海参肠卵浆,其中,海参肠卵与水的料液比为1:8。
3、将匀浆液调pH至7,向其中加入0.5%的风味蛋白酶(以海参肠卵重计),在50℃的条件下酶解4 h,然后在沸水浴中加热10 min以消灭酶的活性。
4、将酶解液在4000 r/min的条件下离心15 min,收集离心后的上清液,于85℃水浴加热至糊状。
5、将浓缩的海参肠卵酶解液冷冻干燥,得到海参肠卵酶解物备用。
6、将清洗后的海参肠卵蒸熟,以0.4 cm的厚度均匀的摆放于预热至170℃的烤箱,焙烤60 min,焙烤后的海参肠卵切成3 cm的肠段备用。
7、配比按重量百分含量的组分组成:海参肠卵酶解物40份,焙烤海参肠卵15份,海苔碎10份,熟白芝麻10份,谷氨酸钠10份,盐15份,混合均匀。
8、将制备的海参肠卵拌饭料通过微波杀菌,其中,微波杀菌的微波条件为:微波功率35 kW、微波时间6 min、微波温度70℃;微波杀菌的杀菌条件为:杀菌温度70℃、杀菌时间6 min。最后,进行充氮气气调包装,即得一种海参肠卵拌饭料。
实施例2
1、选取新鲜的海参肠卵为原料,先用清洁流动的水缓慢漂洗海参肠卵,再对其进行微波冲洗,以除去海参肠卵中的杂质。
2、向清洗后的海参肠卵中加入一定量的水,用匀浆机打成海参肠卵浆,其中,海参肠卵与水的料液比为1:6。
3、将匀浆液调pH至7.2,向其中加入1%的风味蛋白酶(以海参肠卵重计),在55℃的条件下酶解4.5 h,然后在沸水浴中加热10 min以消灭酶的活性。
4、将酶解液在3500 r/min的条件下离心20 min,收集离心后的上清液,于80℃水浴加热至糊状。
5、将浓缩的海参肠卵酶解液冷冻干燥,得到海参肠卵酶解物备用。
6、将清洗后的海参肠卵蒸熟,以0.3 cm的厚度均匀的摆放于预热至160℃的烤箱,焙烤70 min,焙烤后的海参肠卵切成4 cm的肠段备用。
7、配比按重量百分含量的组分组成:海参肠卵酶解物30份,焙烤海参肠卵25份,海苔碎12份,熟白芝麻3份,谷氨酸钠20份,盐10份,混合均匀。
8、将制备的海参肠卵拌饭料通过微波杀菌,其中,微波杀菌的微波条件为:微波功率25 kW、微波时间8 min、微波温度60℃;微波杀菌的杀菌条件为:杀菌温度60℃、杀菌时间7 min。最后,进行充氮气气调包装,即得一种海参肠卵拌饭料。
实施例3
1、选取新鲜的海参肠卵为原料,先用清洁流动的水缓慢漂洗海参肠卵,再对其进行微波冲洗,以除去海参肠卵中的杂质。
2、向清洗后的海参肠卵中加入一定量的水,用匀浆机打成海参肠卵浆,其中,海参肠卵与水的料液比为1: 10。
3、将匀浆液调pH至6.8,向其中加入0.8%的风味蛋白酶(以海参肠卵重计),在45℃的条件下酶解3.5 h,然后在沸水浴中加热10 min以消灭酶的活性。
4、将酶解液在4500 r/min的条件下离心10 min,收集离心后的上清液,于90℃水浴加热至糊状。
5、将浓缩的海参肠卵酶解液冷冻干燥,得到海参肠卵酶解物备用。
6、将清洗后的海参肠卵蒸熟,以0.5 cm的厚度均匀的摆放于预热至180℃的烤箱,焙烤50 min,焙烤后的海参肠卵切成2 cm的肠段备用。
7、配比按重量百分含量的组分组成:海参肠卵酶解物20份,焙烤海参肠卵35份,海苔碎5份,熟白芝麻5份,谷氨酸钠30份,盐5份,混合均匀。
8、将制备的海参肠卵拌饭料通过微波杀菌,其中,微波杀菌的微波条件为:微波功率45 kW、微波时间4 min、微波温度80℃;微波杀菌的杀菌条件为:杀菌温度80℃、杀菌时间5 min。最后,进行充氮气气调包装,即得一种海参肠卵拌饭料。
上述实施例只为说明本发明的技术构思及特点,其目的在于让熟悉此项技术的人士能够了解本发明的内容并据以实施,并不能以此限制本发明的保护范围。凡根据本发明精神实质所作的等效变化或修饰,都应涵盖在本发明的保护范围之内。
Claims (6)
1.一种海参肠卵拌饭料的制作方法,其特征在于,包括以下步骤;
S1、清洗、去杂:选取新鲜的海参肠卵为原料,对其先后进行初步清洗以及微波冲洗,以除去海参肠卵中的杂质;
S2、匀浆:向步骤S1获得的海参肠卵中加入一定量的水,用匀浆机打成海参肠卵浆,其中,海参肠卵与水的料液质量比为1:6~10;
S3、酶解:将步骤S2制得的匀浆液调pH至6.8~7.2,向其中加入风味蛋白酶进行酶解,然后在沸水浴中加热10 min以消灭酶的活性;
S4、离心:将步骤S3获得的酶解液在3500~4500 r/min的条件下离心10~20 min,收集离心后的上清液,上清液于80~90℃水浴加热至糊状;
S5、冻干:将步骤S4获得的浓缩酶解液冷冻干燥,得到海参肠卵酶解物备用;
S6、焙烤:将步骤S1获得的海参肠卵蒸熟,以0.3~0.5 cm的厚度均匀的摆放于烤盘中进行焙烤,焙烤后的海参肠卵切成2~4 cm的肠段备用;
S7、配料:以步骤S5获得的海参肠卵酶解物为基料,向其中加入步骤S6制备的焙烤海参肠卵、海苔碎、熟白芝麻、谷氨酸钠、盐混合均匀,构成海参肠卵拌饭料;
S8、杀菌、包装:将步骤S7制备的海参肠卵拌饭料通过微波杀菌后,进行充氮气气调包装,即得一种海参肠卵拌饭料。
2.根据权利要求1所述的一种海参肠卵拌饭料的制作方法,其特征在于,步骤S1所述的初步清洗为先用清洁流动的水缓慢漂洗海参肠卵,以除去海参肠卵中上层浮异物及比重大的异物颗粒。
3.根据权利要求1所述的一种海参肠卵拌饭料的制作方法,其特征在于,步骤S3所述的酶解条件为:向海参肠卵匀浆液中加入海参肠卵重量0.5~1%的风味蛋白酶,在45~55℃的条件下酶解3.5~4.5 h。
4.根据权利要求1所述的一种海参肠卵拌饭料的制作方法,其特征在于,步骤S6所述的焙烤条件为:将摆放好海参肠卵的烤盘放入预热至150~180℃的烤箱,焙烤50~70 min。
5.根据权利要求1所述的一种海参肠卵拌饭料的制作方法,其特征在于,步骤S7所述的海参肠卵拌饭料重量百分含量的组分组成为:海参肠卵酶解物20~40份,焙烤海参肠卵15~35份,海苔碎5~15份,熟白芝麻3~10份,谷氨酸钠10~30份,盐5~15份。
6.根据权利要求1所述的一种海参肠卵拌饭料的制作方法,其特征在于,步骤S8所述的微波杀菌的微波条件为:微波功率25~45 kW、微波时间4~8 min、微波温度60~80℃;微波杀菌的杀菌条件为:杀菌温度60~80℃、杀菌时间5~7 min。
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