CN112889997B - 一种休闲肉制品的调味方法 - Google Patents
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Abstract
本发明公开了一种休闲肉制品的调味方法,属于休闲食品加工技术领域,其特征在于包括如下步骤:包括物料前处理、卤制、油炸、基础调味、热封、风味调味和灭菌;热封工序包括:将基础调味后的拉丝蛋白按照预设重量置于铝箔袋中,并将装载有风味物质的油包,置于铝箔包装袋中,将铝箔包装袋进行抽真空热封;本发明的有益效果是:对进行基础调味的休闲肉制品和素肉制品先行封装,封装完成后再进行后续的调味,避免了不同风味的调味物质导致设备污染而产生串味的问题;纯普鲁兰多糖制作加入了明胶和卡拉胶,该包装膜实现了在常温条件下的稳定性及在杀菌过程中的高温下可以溶解,可以有效将风味调味油混合均匀。
Description
技术领域:
本发明属于休闲食品加工技术领域,更具体地涉及一种休闲肉制品的调味方法。
背景技术:
现阶段即食休闲肉制品和休闲素肉制品越来越多,即食调味食品增长迅速。常规即食调味产品,经过原料处理(肉制品滚揉腌制,素肉制品复水、拌油去腥等)、调味、包装、杀菌等工艺,后常温零售,其中香辣、麻辣、烧烤、泡椒等风味较为流行。
由于原材料的不同,不同口味的产品使用的配料也会有很大区别,除了基础配料外,还需要添加不同风味的调味物质。传统调味方法是根据风味需求,把所有的配料和食材混匀后,再进行包装以及后续的热加工过程,这在生产过程中造成工作环境的污染,其中包括设备污染:调制不同口味需要对设备进行清洗;空气污染:像芥末等具有刺激性气味产品会导致工人不适并且会导致产品串味。
发明内容:
为解决上述问题,克服现有技术的不足,本发明提供了一种休闲肉制品的调味方法,能够有效的解决除了基础配料外,还需要添加不同风味的调味物质导致因设备污染而产生串味的问题。
本发明解决上述技术问题的具体技术方案为:休闲肉制品的调味方法,其特征在于包括如下步骤:包括物料前处理、卤制、油炸、基础调味、热封、风味调味和灭菌;
所述物料前处理包括:称取大豆拉丝蛋白放入冰水中进行复水,然后放入脱水机部分脱水;
所述卤制工序包括:脱水后的拉丝蛋白放入配置好的香辛料料水中进行卤煮,卤煮温度85-95℃,卤煮时间30-60min,卤煮完成后放凉,再放入脱水机部分脱水;
所述油炸工序包括:将脱水后的拉丝蛋白放入油炸锅进行油炸,油炸温度170-190℃,油炸时间30-90s,沥油后待用;
所述基础调味工序包括:根据工艺所需调味的大豆拉丝蛋白的重量,配置预设比例的基础调味物质,放入搅拌机拌匀后待用对油炸后的拉丝蛋白进行基础调味;
所述热封工序包括:将基础调味后的拉丝蛋白按照预设重量置于铝箔袋中,并将装载有风味物质的油包,置于铝箔包装袋中,将铝箔包装袋进行抽真空热封;
所述风味调味和灭菌工序包括:将抽真空热封后的铝箔包装袋放入杀菌釜杀菌,杀菌时间10-40min,杀菌温度90-120℃,随着杀菌温度的升高,当温度到达一定程度后,油包开始熔化,并且释放出内部封装的风味物质油,释放后的风味物质油和大豆拉丝蛋白析出的水分和油脂混合在一起。
所述的油包由食用胶体膜通过粘合剂粘接而成。
所述的食用胶体膜的制备方法包括:分别称取普鲁兰多糖2-3克、明胶1-1.5克、卡拉胶0.5-0.8克,补水至100克,经溶解、搅拌、脱气后,在60-65℃的温度下烘干,冷却成膜;
加入风味物质油后,将粘合剂均匀涂布在食用胶体膜的粘合面上,然后用热封仪器封口。
所述粘合剂为20-30%的纯普鲁兰多糖溶液。
所述油包置于铝箔包装袋中且油包与铝箔包装袋不相连。
所述油包置于铝箔包装袋中且油包的粘合面与铝箔包装袋的热合面通过挤压热合固定在一起。
本发明的有益效果是:
1.本发明提供了一种新型调味技术,对进行基础调味的休闲肉制品和素肉制品先行封装,封装完成后再进行后续的调味,避免了不同风味的调味物质导致设备污染而产生串味的问题;
2.食用胶体膜采用了普鲁兰多糖,具有高抗拉强度,高阻氧性、热封性,以及能连续成卷的机械适应性,其最大特征是可食性和耐油性,不会溶于风味物质油中,适合做本发明工艺适用的食品包装膜;
3.纯普鲁兰多糖制作加入了明胶和卡拉胶,这两种胶具有良好的相容性,大分子之间相互缠绕,并且相互之间存在氢键作用,形成了致密的网状结构,且卡拉胶的加入提高了其溶解温度,这样制得的薄膜致密、有光泽,具有良好的阻油性,56-60℃以上溶解,该包装膜实现了在常温条件下的稳定性及在杀菌过程中的高温下可以溶解,可以有效将风味调味油混合均匀。
具体实施方式:
在本发明的描述中具体细节仅仅是为了能够充分理解本发明的实施例,但是作为本领域的技术人员应该知道本发明的实施并不限于这些细节。另外,公知的结构和功能没有被详细的描述或者展示,以避免模糊了本发明实施例的要点。对于本领域的普通技术人员而言,可以具体情况理解上述术语在本发明中的具体含义。
本发明的具体实施方式:
休闲肉制品的调味方法,其特征在于包括如下步骤:
第一步物料前处理包括:称取大豆拉丝蛋白放入冰水中进行复水,然后放入脱水机部分脱水;
第二步卤制工序包括:脱水后的拉丝蛋白放入配置好的香辛料料水中进行卤煮,卤煮温度85-95℃,卤煮时间30-60min,卤煮完成后放凉,再放入脱水机部分脱水;
第三步油炸工序包括:将脱水后的拉丝蛋白放入油炸锅进行油炸,油炸温度170-190℃,油炸时间30-90s,沥油后待用;
第四步基础调味工序包括:根据工艺所需调味的大豆拉丝蛋白的重量,配置预设比例的基础调味物质,放入搅拌机拌匀后待用对油炸后的拉丝蛋白进行基础调味;
第五步热封工序包括:将基础调味后的拉丝蛋白按照预设重量置于铝箔袋中,并将装载有风味物质的油包,置于铝箔包装袋中,将铝箔包装袋进行抽真空热封;
第六步风味调味和灭菌工序包括:将抽真空热封后的铝箔包装袋放入杀菌釜杀菌,杀菌时间10-40min,杀菌温度90-120℃,随着杀菌温度的升高,当温度到达一定程度后,油包开始熔化,并且释放出内部封装的风味物质油,释放后的风味物质油和大豆拉丝蛋白析出的水分和油脂混合在一起。
所述的油包由食用胶体膜通过粘合剂粘接而成。
所述的食用胶体膜的制备方法包括:分别称取普鲁兰多糖2-3克、明胶1-1.5克、卡拉胶0.5-0.8克,补水至100克,经溶解、搅拌、脱气后,在60-65℃的温度下烘干,冷却成膜;
加入风味物质油后,将粘合剂均匀涂布在食用胶体膜的粘合面上,然后用热封仪器封口。
所述粘合剂为20-30%的纯普鲁兰多糖溶液。
所述油包置于铝箔包装袋中且油包与铝箔包装袋不相连。
作为另一实施状态,所述油包还可以置于铝箔包装袋中且油包的粘合面与铝箔包装袋的热合面通过挤压热合固定在一起。
为了更加直观的展现本发明的工艺优势,特以本发明的休闲肉制品的调味方法和相同工艺采用等效替换的方法进行对比,
对比例一:
制备方法同实施例,所不同的是:本对比例的制备过程中,风味调味设置在热封装之前,具体的:
物料前处理、卤制、油炸、基础调味、风味调味、热封和灭菌;
其中所述风味调味工序包括:根据工艺所需调味的大豆拉丝蛋白的重量,配置预设比例的风味调味物质,放入搅拌机拌匀后待用对油炸后的拉丝蛋白进行风味调味;
对比例二:
制备方法同实施例,所不同的是:本对比例的制备过程中,基础调味和风味调味设置在热封装之后,具体的:
物料前处理、卤制、油炸、热封、基础调味、风味调味和灭菌;
其中热封工序包括:将的拉丝蛋白按照预设重量置于铝箔袋中,并将分别装载有基础调味和风味物质的油包,置于铝箔包装袋中,将铝箔包装袋进行抽真空热封;
所述风味调味和灭菌工序包括:将抽真空热封后的铝箔包装袋放入杀菌釜杀菌,杀菌时间10-40min,杀菌温度90-120℃,随着杀菌温度的升高,当温度到达一定程度后,基础调味和风味物质的油包开始熔化,并且释放出内部封装的基础调味料和风味物质油,并和大豆拉丝蛋白析出的水分和油脂混合在一起。
将对比例一和对比例二进行风味和口感评述;
其中:对比例一在生产过程中造成工作环境的污染,特别是设备污染:调制不同口味需要对设备进行清洗;空气污染:像芥末等具有刺激性气味产品会导致工人不适并且会导致产品串味;
对比例二中,由于基础调味中含有大量的粉剂,而封装后进行混料的特点在于利用大豆拉丝蛋白析出的水分进行混合,但是大豆拉丝蛋白析出的水分含量较少,导致食用时产生颗粒感甚至调味不均匀。
本发明中制备的食用胶体膜采用了普鲁兰多糖,该食用胶体膜具有高抗拉强度,高阻氧性、热封性,以及能连续成卷的机械适应性,其最大特征是可食性,还有耐油性,不会溶于风味物质油中,极适合做本发明工艺适用的食品包装膜;
纯普鲁兰多糖制作加入了明胶和卡拉胶,这两种胶具有良好的相容性,大分子之间相互缠绕,并且相互之间存在氢键作用,形成了致密的网状结构,且卡拉胶的加入提高了其溶解温度,这样制得的薄膜致密、有光泽,具有良好的阻油性,56-60℃以上溶解。该包装膜实现了在常温条件下的稳定性及在杀菌过程中的高温下可以溶解,可以有效将风味调味油混合均匀。
综上所述:
1.本发明提供了一种新型调味技术,对进行基础调味的休闲肉制品和素肉制品先行封装,封装完成后再进行后续的调味,避免了不同风味的调味物质导致设备污染而产生串味的问题;
2.食用胶体膜采用了普鲁兰多糖,具有高抗拉强度,高阻氧性、热封性,以及能连续成卷的机械适应性,其最大特征是可食性和耐油性,不会溶于风味物质油中,极适合做本发明工艺适用的食品包装膜;
3.纯普鲁兰多糖制作加入了明胶和卡拉胶,这两种胶具有良好的相容性,大分子之间相互缠绕,并且相互之间存在氢键作用,形成了致密的网状结构,且卡拉胶的加入提高了其溶解温度,这样制得的薄膜致密、有光泽,具有良好的阻油性,56-60℃以上溶解,该包装膜实现了在常温条件下的稳定性及在杀菌过程中的高温下可以溶解,可以有效将风味调味油混合均匀。
Claims (3)
1.一种休闲肉制品的调味方法,其特征在于包括如下步骤:包括物料前处理、卤制、油炸、基础调味、热封、风味调味和灭菌;
所述物料前处理包括:称取大豆拉丝蛋白放入冰水中进行复水,然后放入脱水机部分脱水;
所述卤制工序包括:脱水后的拉丝蛋白放入配置好的香辛料料水中进行卤煮,卤煮温度85-95℃,卤煮时间30-60min,卤煮完成后放凉,再放入脱水机部分脱水;
所述油炸工序包括:将脱水后的拉丝蛋白放入油炸锅进行油炸,油炸温度170-190℃,油炸时间30-90s,沥油后待用;
所述基础调味工序包括:根据工艺所需调味的大豆拉丝蛋白的重量,配置预设比例的基础调味物质,放入搅拌机拌匀后待用对油炸后的拉丝蛋白进行基础调味;
所述热封工序包括:将基础调味后的拉丝蛋白按照预设重量置于铝箔袋中,并将装载有风味物质的油包,置于铝箔包装袋中,将铝箔包装袋进行抽真空热封;
所述风味调味和灭菌工序包括:将抽真空热封后的铝箔包装袋放入杀菌釜杀菌,杀菌时间10-40min,杀菌温度90-120℃,随着杀菌温度的升高,当温度到达一定程度后,油包开始熔化,并且释放出内部封装的风味物质油,释放后的风味物质油和大豆拉丝蛋白析出的水分和油脂混合在一起,
所述的油包由食用胶体膜通过粘合剂粘接而成,所述的食用胶体膜的制备方法包括:分别称取普鲁兰多糖2-3克、明胶1-1.5克、卡拉胶0.5-0.8克,补水至100克,经溶解、搅拌、脱气后,在60-65℃的温度下烘干,冷却成膜;
加入风味物质油后,将粘合剂均匀涂布在食用胶体膜的粘合面上,然后用热封仪器封口,所述粘合剂为20-30%的纯普鲁兰多糖溶液。
2.根据权利要求1所述的休闲肉制品的调味方法,其特征在于所述油包置于铝箔包装袋中且油包与铝箔包装袋不相连。
3.根据权利要求1所述的休闲肉制品的调味方法,其特征在于所述油包置于铝箔包装袋中且油包的粘合面与铝箔包装袋的热合面通过挤压热合固定在一起。
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