CN112544899A - 一种螺蛳粉味烘焙香肠及其制备方法 - Google Patents
一种螺蛳粉味烘焙香肠及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种螺蛳粉味烘焙香肠及其制备方法，属于食品加工技术领域。该螺蛳粉味香肠由以下原料组成，猪腿肉、鸡胸肉、螺蛳肉、酸笋、食用盐、白砂糖、味精、I+G、油桂粉、五香粉、大豆分离蛋白、水、螺蛳香精、鸡肉膏状香精、鸡肉油状香精等；本发明还提供了上述螺蛳粉味烘焙香肠的制备方法，本发明通过各组分相互配合，最终得到了特征风味突出、螺蛳味浓郁、肉味饱满的螺蛳粉味香肠；本发明的螺蛳味香肠，具有工艺简单、生产周期短、成品率高、食用方便快捷等优点。
Description
技术领域
本发明涉及食品加工相关领域，具体地说是涉及一种特征风味突出的螺蛳粉味烘焙香肠及其制备方法。
背景技术
烘焙香肠是人们喜爱的烘焙制品中常用的食品之一，在全国各地都广受消费者喜爱。传统的香肠制品淀粉含量较高，且肉的种类较单一，口味不佳。常见的香肠制品在烘烤的过程中会出现肠体爆裂等问题。因此，提供一款耐高温烘烤且特征味突出的烘焙香肠是本领域人员亟需解决的一项问题。而螺蛳粉正是近年来的新兴产品，深受广大消费者的喜爱。把这个特征与香肠结合，具有较鲜明的创新性。但螺蛳作为一种冷鲜原料，在使用过程中容易出现异物和清洗不净等问题。本发明中将螺蛳肉酶解以后搭配螺蛳膏状香精使用，很大程度上解决了这一问题。
发明内容
本发明的目的是提供一种螺蛳粉味浓郁、肉质弹润、鲜嫩多汁的螺蛳粉味烘焙香肠及其制备方法。
本发明采用的技术方案为：
一种螺蛳粉味烘焙香肠，由如下原料制成，其中各原料的质量百分比如下：鸡胸肉：20-30％，猪腿肉：30-40％，鸡皮：4.5-8％，螺蛳肉：10-15％，酸笋：4-6％，复合磷酸盐：0.1-0.3％，异抗坏血酸钠：0.01-0.05％，乳酸链球菌素：0.02-0.06％，乳酸钠：1-3％，红曲红：0.005-1％，亚硝酸钠：0.002-0.02％，诱惑红：0.0009-0.009％，桂皮粉：0.03-0.3％，八角粉：0.01-0.05％，五香粉：0.05-0.1％，草果粉：0.05-0.5％，乙基麦芽酚：0.005-0.05％；大豆分离蛋白：3.1-4％，食盐：0.3-0.9％，白砂糖：4.0-4.5％，味精：0.5-0.9％，水：9-10％，螺蛳香精：1-2％，鸡肉油状香精：0.1％-0.5％，鸡肉膏状香精：0.5％-1.5％，所述各原料的质量百分比之和为100％。
优选地，所述的螺蛳香精为天津春发公司生产的螺蛳香精SQH200828，所述的鸡肉膏状香精为天津春发公司生产的鸡肉膏状香精84147，所述的鸡肉油状香精为天津春发公司生产的鸡肉油状香精85268。
本发明还提供了一种上述螺蛳粉味烘焙香肠的制备方法，包括如下步骤：
(1)原料预处理：
螺蛳原料预处理：将螺蛳原料清洗干净斩拌成泥状，并采用0.03％-0.05％木瓜蛋白酶60℃-65℃反应1h-1.5h，处理得到螺蛳预处理料；
酸笋预处理：将酸笋斩拌成泥状，并采用纤维素酶0.03％-0.05％在45℃-55℃反应0.5h-1h处理得到酸笋预处理料；
(2)腌制：用配方中1/3的水将复合磷酸盐溶解制得腌制料，将鸡胸肉加入腌制料置于4℃冷藏腌制0.5-1h，得到鸡肉预处理料；
(3)制备水混合物：用剩余水将异抗坏血酸钠、乳酸链球菌素、红曲红、亚硝酸钠、诱惑红、大豆分离蛋白溶解均匀后备用；
(4)混合：在步骤(2)得到的鸡肉预处理料中加入猪腿肉、螺蛳预处理料、鸡皮、酸笋预处理料，快速搅拌均匀，搅拌机转速100-120转/分，搅拌时间30秒-45秒，然后加入乳酸钠、桂皮粉、八角粉、五香粉、草果粉、乙基麦芽酚、食盐、白砂糖、味精后快速搅拌均匀，搅拌机转速100-120转/分，时间45秒-60秒，然后加入水混合物和螺蛳香精、鸡肉油状香精、鸡肉膏状香精，混合均匀，搅拌机转速80-100转/分，时间45秒-60秒；
(5)熟化：将混合物灌装至胶原蛋白肠衣中后进行熟化，具体工艺如下：75℃烘烤20-30分钟，85-90℃蒸煮25-30分钟，70℃烘烤15-20分钟。
本发明具有的优点和积极效果是：
本发明通过各组分相互配合，最终得到了螺蛳粉味浓郁、肉质弹润、鲜嫩多汁的烘焙香肠；本发明的螺蛳粉味烘焙香肠，具有工艺简单、生产周期短、成品率高、使用方便快捷等优点。
本发明中各原料的用量是发明人经过大量实验得出，在所述用量范围内，以较佳的配比达到了较佳的效果。
本发明中鸡肉经过腌制嫩化后口感混嫩，保证了香肠的弹润多汁。而猪肉、螺蛳肉与酸笋的快速混合均匀避免了肉类交联结构的形成，这对于烘焙香肠来说是关键的工艺，确保了香肠在烘焙中不会肠体爆裂。最后一步在加入水混合物，这样的操作更是进一步破坏了肉类的胶黏，保持了肉馅的清爽。在在后期的熟化处理中，烘干-蒸煮-烘干的步骤既保证了产品的完全熟化，又有效的进行了各种杀菌、灭酶处理，是保证产品风味的关键环节，也是产品保质期的重要保障。
本发明中螺蛳肉与酸笋的加入给香肠增加了独特的辛香与螺蛳粉香，丰富了烘焙香肠的口感，同时增加了产品香气香味的层次。动物油脂(鸡皮)的选取，赋予产品独特的香气及口感，香辛料的选取考虑了去腥、增香、低成本、易于购买等因素，并通过大量的实验确认了品种及添加量。
通过多次试验比对确认，最终选取螺蛳香精SQH200828、鸡肉膏状香精84147、鸡肉油状香精85268最能突出产品特点，在口感、香气和风味等方面有较大提升。
具体实施方式
以下通过具体案例对本发明的螺蛳粉味烘焙香肠及其制备方法作进一步说明。
实施例1
一种螺蛳粉味烘焙香肠，原料及其质量百分比如下：
该螺蛳粉味烘焙香肠的制备方法，包括如下步骤：
(1)原料预处理：
螺蛳原料预处理：将螺蛳原料清洗干净斩拌成泥状，并采用0.03％木瓜蛋白酶60℃-65℃反应1.5h，处理得到螺蛳预处理料；
酸笋预处理：将酸笋斩拌成泥状，并采用纤维素酶0.04％在45℃-55℃反应1h处理得到酸笋预处理料；
(2)腌制：用配方中1/3的水将复合磷酸盐溶解制得腌制料，将鸡胸肉加入腌制料置于4℃冷藏腌制0.5h，得到鸡肉预处理料；
(3)制备水混合物：用剩余水将异抗坏血酸钠、乳酸链球菌素、红曲红、亚硝酸钠、诱惑红、大豆分离蛋白溶解均匀后备用；
(4)混合：在步骤(2)得到的鸡肉预处理料中加入猪腿肉、螺蛳预处理料、鸡皮、酸笋预处理料，快速搅拌均匀，搅拌机转速120转/分，搅拌时间30秒-45秒，然后加入乳酸钠、桂皮粉、八角粉、五香粉、草果粉、乙基麦芽酚、食盐、白砂糖、味精后快速搅拌均匀，搅拌机转速100转/分，时间45秒-60秒，然后加入水混合物和螺蛳香精、鸡肉油状香精、鸡肉膏状香精，混合均匀，搅拌机转速100转/分，时间45秒-60秒；
(5)熟化：将混合物灌装至胶原蛋白肠衣中后进行熟化，具体工艺如下：75℃烘烤25分钟，85-90℃蒸煮25分钟，70℃烘烤20分钟。
对比例1
制备工艺为：
(1)原料预处理：
螺蛳原料预处理：将螺蛳原料清洗干净斩拌成泥状，并采用0.03％木瓜蛋白酶60℃-65℃反应1.5h，处理得到螺蛳预处理料；
酸笋预处理：将酸笋斩拌成泥状，并采用纤维素酶0.04％在45℃-55℃反应1h处理得到酸笋预处理料；
(2)腌制：用配方中1/3的水将复合磷酸盐溶解制得腌制料，将鸡胸肉加入腌制料置于4℃冷藏腌制0.5h，得到鸡肉预处理料；
(3)混合：将螺蛳预处理料、酸笋预处理料、鸡肉预处理料、猪腿肉、鸡皮用搅拌机混合均匀，搅拌转速80转/分，搅拌4分钟，混合均匀后，加入其它组分，混合均匀，搅拌转速100转/分，搅拌8分钟；
(4)熟化：将混合物灌装至胶原蛋白肠衣中后进行熟化，具体工艺如下：75℃烘烤25分钟，85-90℃蒸煮25分钟，70℃烘烤20分钟。
配方如下：
对比例2
与对比例1工艺相比，对比例2的步骤(2)的腌制时间修改为4h；步骤(3)的第一次搅拌时间控制在30秒-45秒；第二次搅拌时间控制在2-3分钟。
配方如下：
对比例3
与对比例1工艺相比，步骤(3)的第一次搅拌时间控制在30秒-45秒；第二次搅拌时间控制在2-3分钟。
配方如下：
将实施例1与对比例1,2，3完成后由十名具有丰富感官评价经验的技术人员按照以下评价方法进行评价。
结果如下：
| 名称 | 香气 | 香味 |
| 实施例1 | 8.9 | 8.6 |
| 对比例1 | 8.1 | 8.2 |
| 对比例2 | 7.8 | 7.4 |
| 对比例3 | 7.9 | 7.5 |
将制得的实施例1、对比例1、对比例2和对比例3在37℃恒温箱中恒温保存7天，取出后进行微生物检测。检测结果如下：
从上表中可知四款案例中微生物指标均合规。但是对比例2在37℃恒温7天后明显有水析出。
将制得的实施例1、对比例1、对比例2与对比例3在220℃烘烤10分钟，发现实施例中有1％肠体有轻微破裂，对比例2与对比例3中有10％的肠体破裂，而对比例1中40％的肠体均出现破裂现象。
Claims (3)
1.一种螺蛳粉味烘焙香肠，其特征在于：由如下原料制成，其中各原料的质量百分比如下：鸡胸肉：20-30％，猪腿肉：30-40％，鸡皮：4.5-8％，螺蛳肉：10-15％，酸笋：4-6％，复合磷酸盐：0.1-0.3％，异抗坏血酸钠：0.01-0.05％，乳酸链球菌素：0.02-0.06％，乳酸钠：1-3％，红曲红：0.005-1％，亚硝酸钠：0.002-0.02％，诱惑红：0.0009-0.009％，桂皮粉：0.03-0.3％，八角粉：0.01-0.05％，五香粉：0.05-0.1％，草果粉：0.05-0.5％，乙基麦芽酚：0.005-0.05％；大豆分离蛋白：3.1-4％，食盐：0.3-0.9％，白砂糖：4.0-4.5％，味精：0.5-0.9％，水：9-10％，螺蛳香精：1-2％，鸡肉油状香精：0.1％-0.5％，鸡肉膏状香精：0.5％-1.5％，所述各原料的质量百分比之和为100％。
2.根据权利要求1所述的一种螺蛳粉味烘焙香肠，其特征在于：所述的螺蛳香精为天津春发公司生产的螺蛳香精SQH200828，所述的鸡肉膏状香精为天津春发公司生产的鸡肉膏状香精84147，所述的鸡肉油状香精为天津春发公司生产的鸡肉油状香精85268。
3.权利要求1所述螺蛳粉味烘焙香肠的制备方法，其特征在于：包括如下步骤：
(1)原料预处理：
螺蛳原料预处理：将螺蛳原料清洗干净斩拌成泥状，并采用0.03％-0.05％木瓜蛋白酶60℃-65℃反应1h-1.5h，处理得到螺蛳预处理料；
酸笋预处理：将酸笋斩拌成泥状，并采用纤维素酶0.03％-0.05％在45℃-55℃反应0.5h-1h处理得到酸笋预处理料；
(2)腌制：用配方中1/3的水将复合磷酸盐溶解制得腌制料，将鸡胸肉加入腌制料置于4℃冷藏腌制0.5-1h，得到鸡肉预处理料；
(3)制备水混合物：用剩余水将异抗坏血酸钠、乳酸链球菌素、红曲红、亚硝酸钠、诱惑红、大豆分离蛋白溶解均匀后备用；
(4)混合：在步骤(2)得到的鸡肉预处理料中加入猪腿肉、螺蛳预处理料、鸡皮、酸笋预处理料，快速搅拌均匀，搅拌机转速100-120转/分，搅拌时间30秒-45秒，然后加入乳酸钠、桂皮粉、八角粉、五香粉、草果粉、乙基麦芽酚、食盐、白砂糖、味精后快速搅拌均匀，搅拌机转速100-120转/分，时间45秒-60秒，然后加入水混合物和螺蛳香精、鸡肉油状香精、鸡肉膏状香精，混合均匀，搅拌机转速80-100转/分，时间45秒-60秒；
(5)熟化：将混合物灌装至胶原蛋白肠衣中后进行熟化，具体工艺如下：75℃烘烤20-30分钟，85-90℃蒸煮25-30分钟，70℃烘烤15-20分钟。
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