CN112535262A - 一种香酥猪肉脯及其制备方法 - Google Patents
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Abstract
本发明公开了一种香酥猪肉脯及其制备方法，步骤为：猪肉切片；加入调味料拌匀；肉料摊筛成型，脱水干燥；将成型后的肉料烤熟，得到香酥猪肉脯。通过烘干脱水的时间、温度，以及烤熟的时间、温度的有效控制，以及原料肉切薄和腌制嫩化等工艺，在原有工艺上延长烘干时间，锁住水分，实现非油炸，非冷冻的薄片香酥效果。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种香酥猪肉脯及其制备方法。
背景技术
近年来，休闲肉制品的种类越来越多，其多样化的口感受到消费者的青睐。肉脯是人们最喜欢的休闲食品，受到各消费层人们的欢迎。传统的肉脯多以方形，条形，片状形态呈现，入口风味饱满，有嚼劲，略有弹性，单一的形态和风味显然满足不了人们的需求。
传统香酥产品多数经过油炸达到酥脆口感，而且传统猪肉脯口感干硬，水分含量不稳定，而且还含有较多添加剂，不适宜老人和小孩食用。
发明内容
为了克服现有技术的不足，本发明的目的在于提供一种形态完整，薄而透明，口感独特、香脆美味的香酥猪肉脯，制备该香酥猪肉脯无需油炸，不添加食品添加剂，既美味又营养健康。
本发明的目的采用如下技术方案实现：
一种香酥猪肉脯的制备方法，包括以下步骤：
1)将猪肉绞碎，加入调味料搅拌均匀；其中，调味料为白砂糖、植物油、鱼露、五香粉、胡椒粉、食用盐、味精、小麦膳食纤维粉或碳酸氢钠的一种或两种以上组合；
2)将步骤1)中搅拌均匀的肉料放入保鲜库腌制；
3)将腌制完成的肉料摊筛成型，放入干燥箱中脱水烘干；
4)将脱水烘干的肉料放进烤箱中烤熟，得到香酥猪肉脯。
进一步，步骤1)中，所述调味料包括以下质量份的原料：白砂糖20～24份、海藻糖1～4份、味精1～2份、鱼露1～5份、胡椒粉0.1～0.5份、甜椒粉0.1～0.2 份、小麦膳食纤维粉0.5～1份，碳酸氢钠0.5～1份。
再进一步，步骤1)中，所述绞碎是将猪肉切成2～3mm的肉片。
进一步，步骤1)中，所述猪肉为新鲜的猪后腿肉，猪肉在绞碎前剔除筋膜和油脂。
再进一步，步骤1)中，猪肉加入调味料后，真空滚揉30～50min。
进一步，步骤2)中，放入0～4℃的保鲜库腌制4h。
再进一步，步骤3)中，所述摊筛是将肉料摊在胶板上进行烫平。
进一步，步骤3)中，所述烘干在温度为50～80℃的远红外干燥箱内进行，烘干时间为2～5h。
再进一步，步骤4)中，烤箱温度为180～250℃，时间为1～2min。
一种香酥猪肉脯，由上述的制备方法制备而成。
相比现有技术，本发明的有益效果在于：
(1)本发明的香酥猪肉脯的制备方法通过减少油脂类调味料，无需经过油炸和冷冻处理，烤制后的猪肉脯达到香酥，脆爽，但没韧劲，入口易嚼的效果。
(2)本发明制备香酥猪肉脯时，通过烘干脱水的时间、温度，以及烤熟的时间、温度的有效控制，以及原料肉切薄和腌制嫩化等工艺，在原有工艺上延长烘干时间，锁住水分，实现非油炸，非冷冻的薄片香酥效果。
具体实施方式
下面，结合具体实施方式，对本发明做进一步描述，需要说明的是，在不相冲突的前提下，以下描述的各实施例之间或各技术特征之间可以任意组合形成新的实施例。
实施例1
一种香酥猪肉脯的制备方法，包括以下步骤：
1)选取新鲜的猪后腿肉，剔除筋膜和油脂，再将猪肉切成3mm的肉片，加入调味料搅拌均匀，真空滚揉50min；其中，调味料为白砂糖20份、海藻糖 1份、味精2份、鱼露3份、胡椒粉0.5份、甜椒粉0.1份、小麦膳食纤维粉0.5 份和碳酸氢钠0.5份；
2)将步骤1)中搅拌均匀的肉料放入0℃的保鲜库腌制4h；
3)将腌制完成的肉料是将肉料摊在胶板上进行烫平成型，放入温度为60℃的远红外干燥箱中脱水烘干5h；
4)将脱水烘干的肉料放进温度为180℃的烤箱中烤3min，得到香酥猪肉脯。
实施例2
一种香酥猪肉脯的制备方法，包括以下步骤：
1)选取新鲜的猪后腿肉，剔除筋膜和油脂，再将猪肉切成2mm的肉片，加入调味料搅拌均匀，真空滚揉40min；其中，调味料为白砂糖24份、海藻糖 4份、味精2份、鱼露5份、胡椒粉0.3份、甜椒粉0.2份、小麦膳食纤维粉0.75 份和碳酸氢钠0.75份；
2)将步骤1)中搅拌均匀的肉料放入4℃的保鲜库腌制4h；
3)将腌制完成的肉料是将肉料摊在胶板上进行烫平成型，放入温度为80℃的远红外干燥箱中脱水烘干2h；
4)将脱水烘干的肉料放进温度为250℃的烤箱中烤1min，得到香酥猪肉脯。
实施例3
一种香酥猪肉脯的制备方法，包括以下步骤：
1)选取新鲜的猪后腿肉，剔除筋膜和油脂，再将猪肉切成2.5mm的肉片，加入调味料搅拌均匀，真空滚揉45min；其中，调味料为白砂糖20份、海藻糖 1份、味精1份、鱼露1份、胡椒粉0.1～0.5份、甜椒粉0.1份、小麦膳食纤维粉1份和碳酸氢钠1份；
2)将步骤1)中搅拌均匀的肉料放入0～4℃的保鲜库腌制4h；
3)将腌制完成的肉料是将肉料摊在胶板上进行烫平成型，放入温度为60℃的远红外干燥箱中脱水烘干4h；
4)将脱水烘干的肉料放进温度为200℃的烤箱中烤2min，得到香酥猪肉脯。
对比例1
选取市售的黑椒味猪肉脯作为对比例1。
产品测试评价
一、测量实施例1～3的香酥猪肉脯和市售猪肉脯的厚度，如下表：
表1实施例1～3的香酥猪肉脯和市售猪肉脯的厚度
二、检测实施例1～3的香酥猪肉脯和市售猪肉脯的蛋白质含量和亚硝酸盐量，如下表：
表2实施例1～3的香酥猪肉脯和市售猪肉脯的的蛋白质含量和亚硝酸盐量
三、请40名20～40岁的消费者分别品尝实施例1～3的香酥猪肉脯和市售猪肉脯，做出感官评价如下表：
表3实施例1～3的香酥猪肉脯和市售猪肉脯的感官评价
根据表1的数据可知，本发明制备的香酥猪肉脯的厚度明显小于市售猪肉脯，属于超薄型的肉脯，厚度较小的猪肉脯在形态上更接近薯片，经过烘烤后能达到类似于薯片的焦脆口感。
根据表2的数据可知，本发明制备方法中缩短腌制时间，而且采用了先低温脱水烘干，再高温烤熟的方法，与市售猪肉脯腌制时间16-24小时相比，能避免猪肉中蛋白质的过多流失，而且能减少亚硝酸盐的产生。
根据表3的数据可知，实施例1～3的猪肉脯外形与常见市售的猪肉脯有所不同，市售猪肉脯一般是质地柔润有韧性，而本发明制备的香酥猪肉脯由于加入不同比例的小麦膳食纤维粉、碳酸氢钠，入口效果能做到酥松香脆，没韧劲，入口易嚼。
上述实施方式仅为本发明的优选实施方式，不能以此来限定本发明保护的范围，本领域的技术人员在本发明的基础上所做的任何非实质性的变化及替换均属于本发明所要求保护的范围。
Claims (10)
1.一种香酥猪肉脯的制备方法，其特征在于，包括以下步骤：
1)将猪肉切片，加入调味料搅拌均匀；其中，调味料为白砂糖、植物油、鱼露、五香粉、胡椒粉、食用盐、味精、小麦膳食纤维粉或碳酸氢钠的一种或两种以上组合；
2)将步骤1)中搅拌均匀的肉料放入保鲜库腌制；
3)将腌制完成的肉料摊筛成型，放入干燥箱中脱水烘干；
4)将脱水烘干的肉料放进烤箱中烤熟，得到香酥猪肉脯。
2.如权利要求1所述的香酥猪肉脯的制备方法，其特征在于，步骤1)中，所述调味料包括以下质量份的原料：白砂糖20～24份、海藻糖1～4份、味精1～2份、鱼露1～5份、胡椒粉0.1～0.5份、甜椒粉0.1～0.2份、小麦膳食纤维粉0.5～1份和碳酸氢钠0.5～1份。
3.如权利要求1所述的香酥猪肉脯的制备方法，其特征在于，步骤1)中，所述切片是将猪肉切成2～3mm的肉片。
4.如权利要求1所述的香酥猪肉脯的制备方法，其特征在于，步骤1)中，所述猪肉为新鲜的猪后腿肉，猪肉在绞碎前剔除筋膜和油脂。
5.如权利要求1所述的香酥猪肉脯的制备方法，其特征在于，步骤1)中，猪肉加入调味料后，真空滚揉30～50min。
6.如权利要求1所述的香酥猪肉脯的制备方法，其特征在于，步骤2)中，放入0～4℃的保鲜库腌制4h。
7.如权利要求1所述的香酥猪肉脯的制备方法，其特征在于，步骤3)中，所述摊筛是将肉料摊在胶板上进行烫平。
8.如权利要求1所述的香酥猪肉脯的制备方法，其特征在于，步骤3)中，所述烘干在温度为50～80℃的远红外干燥箱内进行，烘干时间为2～5h。
9.如权利要求1所述的香酥猪肉脯的制备方法，其特征在于，步骤4)中，烤箱温度为180～250℃，时间为1～2min。
10.一种香酥猪肉脯，其特征在于，由权利要求1～9任一所述的制备方法制备而成。
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