CN112772874A - 一种微波膨化鱼脆片及其制备方法 - Google Patents
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Abstract
本发明公开了一种微波膨化鱼脆片及其制备方法,其利用未经解冻的冷冻肉原料作为主要成分通过预处理、搅拌、打浆、装盘静置、速冻、回温切片、烘干收片以及微波膨化处理得到成品微波膨化鱼脆片,本发明中冷冻肉原料无需解冻,可以有效地防止肉制品中营养成份的流失,而且原料不经解冻能有效地控制打浆的时间和温度,既能有效地防止蛋白质的变性又能节省大量的制备时间,且无需占用更多空间来解冻肉品原料。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种微波膨化鱼脆片及其制备方法。
背景技术
膨化食品是一种常见的零食,但是以肉糜作为主要成分制备膨化食品却不多见。公开号为CN111418782A,名称为“一种清膨化肉脆产品的制备方法”的中国发明申请公开了一种膨化肉脆的制备方法,其采用解冻后的肉品原料制成肉糜与其他配料配合后烘烤膨化制得成品,该方法一方面耗时长,一方面容易造成肉制品营养成分流失。
发明内容
本发明的目的是提供一种微波膨化鱼脆片及其制备方法。
本发明要解决的是现有技术中膨化肉脆产品制备方法一方面耗时长,一方面容易造成肉制品营养成分流失的技术问题。
为实现本发明的目的,本发明采用的技术方案是:
一种微波膨化鱼脆片的制备方法,其特征在于:包括以下步骤:
S1、原料肉预处理:将未解冻的冷冻肉品原料切割成片后,打碎成肉泥;
S2、搅拌:将步骤S1得到的肉泥与蛋白质及辅料放入打浆机中,慢速搅拌均匀;
S3、打浆:将经步骤S2搅拌均匀的原辅料在打浆机内中速下打成浓稠状的浆体,接着在快速下将浆体打至细腻光滑有粘性的肉浆,打浆时间25-35min;
S4、装盘静置:将步骤S3得到的肉浆装盘,装盘后置于振动机振动使肉浆表面平整光滑,再静置1-2h使肉浆内部形成稳定的体系;
S5、速冻:在-30~-35℃,速冻11-13h后切割成块;
S6、回温切片:将块状的肉浆回温至中心温度为-8℃~-18℃后切割成片状得到肉糜片;
S7、烘干收片:将步骤S6得到肉糜片通过热风烘干至水分含量≤10%,趁热收取烘干的肉糜片;
S8、微波膨化:将烘干的肉糜片进行微波膨化处理,得到微波膨化鱼脆片。
进一步地,步骤S2中加入搅拌的原辅料按照重量份包括:冷冻肉品原料65-75份,大豆分离蛋白7-9份,胶原蛋白粉2-3份,乳清蛋白2-3份,赤砂糖7-9份,鸡蛋4-6份以及盐1-2份。
更进一步地,还包括酱油1-2份,酵母提取物0.5-1份,柠檬粉0.03-0.08份。
进一步地,所述冷冻肉品原料包括鱼肉和鸡肉,所述鱼肉和鸡肉的重量比为4:3。
更进一步地,所述鱼肉为金枪鱼肉。
进一步地,还包括番茄粉、海苔粉、黑胡椒粉、樱花虾粉中的一种或几种。
进一步地,步骤S6中肉糜片的厚度为0.7-2mm。
进一步地,步骤S7中,烘干温度为60℃-75℃,烘干时间为55-120min。
与现有技术相比,本发明的有益效果如下:
1、本发明中冷冻肉原料无需解冻,可以有效地防止肉制品中营养成份的流失,而且原料不经解冻能有效地控制打浆的时间和温度,既能有效地防止蛋白质的变性又能节省大量的制备时间,且无需占用更多空间来解冻肉品原料;
2、本发明提供的微波膨化鱼脆片中不添加油脂、稳定剂及色素,利用本发明制备出的微波膨化鱼脆片蛋白质含量高达56.8g/100g,远高于国家高蛋白品质标准(≧12g/100g),既安全又营养丰富,老少皆宜;
3、本发明采用酵母抽提物和柠檬粉替代磷酸盐,保证了产品标签的洁净度。
具体实施方式
现有技术中存在膨化肉脆产品制备方法一方面耗时长,一方面容易造成肉制品营养成分流失的技术问题。所以本发明提出新的方案,为更加清楚的表示,下面结合具体的实施例对本发明做详细的说明。需要说明的是,实施例中未注明具体技术或条件者,按照本领域内的文献所描述的技术或条件或者按照产品说明书或者本领域通用技术或条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市购获得的常规产品。
实施例1:
本实施例公开了一种原味微波膨化鱼脆片的制备方法,其包括以下步骤:
S1、原料肉预处理:冷冻肉原料(包括鱼肉冷冻肉原料、鸡肉冷冻肉原料)无需解冻,去除包装后先用刨片机刨成片状,再选用合适孔径(0.4-0.8cm)的绞肉机将原料肉绞成肉糜/肉泥;
本申请中,冷冻肉原料无需解冻,可以有效地防止肉制品中营养成份的流失,而且原料不经解冻就能有效地控制后续打浆的时间和温度,从而有效地防止蛋白质的变性。
本申请中,冷冻肉原料先用刨片机刨成片,再选用合适孔径的绞肉机绞成肉糜,能有效地控制原料的破碎力度。原料破碎粒度太大,则导致斩拌工艺所需时间延长,同时容易导致混料不均匀;破碎粒度太小又会使肉粒之间提前形成凝胶体,影响下一步混料搅拌作业。
S2、搅拌:按照表1中的配方准备配料,将步骤S1得到的肉泥与其他配料及放入打浆机(打浆机型号:液压式TC-607,生产厂家:光宝食品机械有限公司)中,先放入肉、糖、大豆分离蛋白、胶原蛋白粉、乳清蛋白,再放入其他配料,慢速搅拌均匀;
参照表1所示,本实施例提供的配方中,植物蛋白与动物蛋白相互结合,可以提高蛋白质的生理价值。采用深海金枪鱼(含DHA、牛磺酸、酪氨酸、锌、铁、钙),搭配大豆分离蛋白(植物蛋白)、胶原蛋白及乳清蛋白,蛋白质种类丰富,更有利于人体吸收,按照表1中的优选配比,最终得到的微波膨化鱼脆片蛋白质每100克含量高达56.8克(远超国家高蛋白品质标准(≧12g/100g)。本申请的配方中不添加油脂、稳定剂及色素,采用酵母抽提物和柠檬粉替代现有技术中常用的磷酸盐,保证了产品标签的洁净度,柠檬粉可以调整pH值改变肌纤维蛋白电荷,扩大纤维间空隙以增加保水性,酵母抽提物所含天然来源ATP,可以帮助肌球蛋白及肌纤维蛋白分离,增加溶解性,加速盐溶性蛋白溶出。
表1微波膨化鱼脆片配方
S3、打浆:将经步骤S2搅拌均匀的原辅料在打浆机内中速下(打浆机调成中速)打成浓稠状的浆体,接着在快速(打浆机调成快速)下将浆体打至细腻光滑有粘性的肉浆,打浆时间为25-35min;
打桨时间不足会导致原料破碎程度不够,不能实现蛋白质分子结构交联后的持水效果。打浆时间过长又会使原料温度升高,一方面导致盐溶蛋白变性,降低了蛋白质的溶解度,影响肉糜凝胶结构的形成;另一方面,原料温度升高易引起微生物污染,导致原料肉变质,影响制品的品质。
S4、装盘静置:将步骤S3得到的肉浆装盘,肉浆装盘需紧实平整,装盘后置于振动机振动约20min后,整除浆体内部的空气所形成的孔洞,使肉浆表面平整光滑,再静置1-2h使肉浆吃料均匀,且内部形成稳定的体系;
S5、速冻:在-30~-35℃,速冻11-13h后切割成块(块状大小根据需求设定);
S6、回温切片:将块状的肉浆放回温室,根据块状的大小来设定回温时间,根据浆体体系设定回温的肉浆中心温度和回温时间,通常回温时间为24-48小时,回温至肉浆中心温度-8℃~-18℃,然后切割成片状得到肉糜片,肉糜片的厚度为0.7-2mm;
S7、烘干收片:将步骤S6得到肉糜片放入烘房用热风循环干燥,根据厚薄度调整烘烤时间及温度(时间:55-120min,温度:60℃-75℃,);烘烤后水分含量≤10%,烘房烘干后趁热将肉糜片从烤盘取下来,避免冷却后肉糜片与烤盘结合紧密难以完整取片;
本步骤采用热风循环干燥,烤出来的脆片半成品(肉糜片)水分分布更为均匀,在提高产品出成率的同时使肉糜片的色泽更加均匀,提升产品质量;
S8、微波膨化:将烘干的肉糜片进行微波膨化处理,得到原味微波膨化鱼脆片。
具体的,本步骤中,将烘干的肉糜片放入微波隧道炉中进行膨化,现场根据原料的厚薄及干湿度来调整微波隧道炉的温度及时间。
本步骤采用微波膨化工艺,烤出来的微波膨化鱼脆片能最大限度地保持其原有风味。微波膨化通过加热使物料中的水分吸热汽化,进而使物料中淀粉糊化、蛋白质变性以及水分变成蒸汽,从而使食品物料组织膨化。相对于挤压膨化、油炸膨化而言,微波膨化技术加热速度快,食品受热时间短,不易造成食品某些不必要的化学反应,且不增加食品的油脂,较好地保留了制品原有的风味,使膨化食品内呈多孔状。
最后对原味微波膨化鱼脆片进行成品包装,包括趁热成型,并根据客户需求装袋、封口及装箱入库等。
实施例2:
本实施例与实施例1的不同之处在于,配方中还包含番茄粉,所述番茄粉添加的重量份为3.5份,最终得到番茄味的微波膨化鱼脆片。
实施例3:
本实施例与实施例1的不同之处在于,配方中还包含海苔粉,所述海苔粉添加的重量份优选为2份,最终得到海苔味的微波膨化鱼脆片。
实施例4:
本实施例与实施例1的不同之处在于,配方中还包含黑胡椒粉,所述黑胡椒粉添加的重量份优选为1.2份,最终得到黑椒味的微波膨化鱼脆片。
实施例5:
本实施例与实施例1的不同之处在于,配方中还包含樱花虾粉,所述樱花虾粉添加的重量份优选为2.2份,最终得到樱花虾味的微波膨化鱼脆片。容易想到的是,本实施例中,樱花虾粉也可以利用其它调味粉代替,例如孜然粉、咖喱粉、奥尔良烤鸡粉等常见膨化食品的调味粉等。
以上实施例仅用以解释说明本发明的技术方案而非对其限制,尽管上述实施例对本发明进行了具体的说明,相关技术人员应当理解,依然可对本发明的具体实施方式进行修改或者等同替换,而未脱离本发明精神和范围的任何修改和等同替换,其均应涵盖在本发明的权利要求范围之中。
Claims (8)
1.一种微波膨化鱼脆片的制备方法,其特征在于:包括以下步骤:
S1、原料肉预处理:将未解冻的冷冻肉品原料切割成片后,打碎成肉泥;
S2、搅拌:将步骤S1得到的肉泥与蛋白质及辅料放入打浆机中,慢速搅拌均匀;
S3、打浆:将经步骤S2搅拌均匀的原辅料在打浆机内中速下打成浓稠状的浆体,接着在快速下将浆体打至细腻光滑有粘性的肉浆,打浆时间25-35min;
S4、装盘静置:将步骤S3得到的肉浆装盘,装盘后置于振动机振动使肉浆表面平整光滑,再静置1-2h使肉浆内部形成稳定的体系;
S5、速冻:在-30~-35℃,速冻11-13h后切割成块;
S6、回温切片:将块状的肉浆回温至中心温度为-8℃~-18℃后切割成片状得到肉糜片;
S7、烘干收片:将步骤S6得到肉糜片通过热风烘干至水分含量≤10%,趁热收取烘干的肉糜片;
S8、微波膨化:将烘干的肉糜片进行微波膨化处理,得到微波膨化鱼脆片。
2.根据权利要求1所述的微波膨化鱼脆片的制备方法,其特征在于:步骤S2中加入搅拌的原辅料按照重量份包括:冷冻肉品原料65-75份,大豆分离蛋白7-9份,胶原蛋白粉2-3份,乳清蛋白2-3份,赤砂糖7-9份,鸡蛋4-6份以及盐1-2份。
3.根据权利要求2所述的微波膨化鱼脆片的制备方法,其特征在于:还包括酱油1-2份,酵母提取物0.5-1份,柠檬粉0.03-0.08份。
4.根据权利要求2所述的微波膨化鱼脆片的制备方法,其特征在于:所述冷冻肉品原料包括鱼肉和鸡肉,所述鱼肉和鸡肉的重量比为4:3。
5.根据权利要求4所述的微波膨化鱼脆片的制备方法,其特征在于:所述鱼肉为金枪鱼肉。
6.根据权利要求2-5任一项所述的微波膨化鱼脆片的制备方法,其特征在于:还包括番茄粉、海苔粉、黑胡椒粉、樱花虾粉中的一种或几种。
7.根据权利要求1所述的微波膨化鱼脆片的制备方法,其特征在于:步骤S6中肉糜片的厚度为0.7-2mm。
8.根据权利要求1所述的微波膨化鱼脆片的制备方法,其特征在于:步骤S7中,烘干温度为60℃-75℃,烘干时间为55-120min。
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