CN113662148A - 一种复合低钠盐酱牛肉煮制液配方、制备方法及其使用方法 - Google Patents
一种复合低钠盐酱牛肉煮制液配方、制备方法及其使用方法 Download PDFInfo
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Abstract
本发明公开一种复合低钠盐酱牛肉煮制液配方、制备方法及其使用方法:每100份牛肉,对应所述的复合低钠盐酱牛肉煮制液原料及质量份数为:氯化钾0.5‑2份、氯化钙0.5‑2份、抗坏血酸钙0.2‑1份、氯化钠2.5‑3.5份、碱性氨基酸0.4‑1.2份、甘草酸0.2‑1份、黄原胶0.3‑0.5份、酵母浸出粉0.5‑0.7份、嫩肉剂1‑2份、料酒1.5‑2份、水200份。本发明制备方法简单,不添加任何防腐剂,具有牛肉的营养功能以及低钠盐的保健功效,制出的酱牛肉鲜嫩无苦味,满足了消费者对低盐酱卤牛肉制品的营养、食用、保健需求。
Description
技术领域
本发明属于食品加工领域,具体涉及一种复合低钠盐酱牛肉煮制液配方、制备方法及其使用方法。
背景技术
牛肉含有丰富的蛋白质,氨基酸组成比猪肉更接近人体需要,能提高机体抗病能力,对生长发育及手术后、病后调养的人在补充失血和修复组织等方面特别适宜。牛肉是中国人的第二大肉类食品,仅次于猪肉,牛肉蛋白质含量高,而脂肪含量低,味道鲜美,受人喜爱,享有“肉中骄子”的美称。
酱卤肉制品具有色泽诱人、香味四溢、回味无穷、营养丰富、成品可直接食用等特点,深受广大消费者的喜爱。酱卤肉制品在很大程度上保留了传统肉制品中人体必需的氨基酸,以及多种维生素等营养成分。食盐是酱肉制品中的重要调味品之一,在肉制品加工中起到调味和防腐的双重作用。根据最近几年的研究报道,过量的钠盐摄入与高血压和心脑血管疾病的发生有关,严重危害人体健康。据报道,我国每天人均盐摄入量远大于《中国居民膳食指南(2007)》中推荐的摄入量。其中,加工肉制品是钠摄入的主要来源,食盐的钠含量超过肉制品中钠总量的一半。因此,制备低钠熟肉制品非常重要,在降低酱卤肉制品中钠盐含量的同时,还可以满足消费者对低盐产品的迫切需求。
低钠盐是利用氯化钾、氯化镁或氯化钙替代食用盐中的部分氯化钠盐,从化学结构上看,阳离子产生咸味,阴离子抑制咸味,但除了钠离子,钾离子、钙离子、镁离子等阳离子在产生咸味的同时,还具有苦味,随着金属阳离子浓度的增加,苦味也会加重,严重影响低钠盐的食用口感和推广应用。因此,如何抑制低钠盐的苦味、改善其风味是亟待解决的技术问题,具有重要意义。
发明内容
针对现有技术的不足之处,本发明的目的在于提供一种复合低钠盐酱牛肉煮制液配方、制备方法及其使用方法。
本发明的技术方案概述如下:
一种复合低钠盐酱牛肉煮制液配方,每100份牛肉,对应所述的复合低钠盐酱牛肉煮制液原料及质量份数为:氯化钾0.5-2份、氯化钙0.5-2份、抗坏血酸钙0.2-1份、氯化钠2.5-3.5份、碱性氨基酸0.4-1.2份、甘草酸0.2-1份、黄原胶0.3-0.5份、酵母浸出粉0.5-0.7份、嫩肉剂1-2份、料酒1.5-2份、水200份。
优选的是,所述碱性氨基酸为赖氨酸或组氨酸中的一种或两种。
优选的是,所述嫩肉剂由米曲霉蛋白酶、木瓜蛋白酶、木薯淀粉按照1:(2-3):(40-60)的质量比混合而成。
一种复合低钠盐酱牛肉煮制液的制备方法:将氯化钾、氯化钙、抗坏血酸钙、氯化钠加入水中,40-50℃搅拌溶解后,再加入碱性氨基酸、甘草酸、黄原胶、酵母浸出粉、嫩肉剂、料酒,搅拌均匀后,备用,制得所述复合低钠盐酱牛肉煮制液。
复合低钠盐酱牛肉煮制液的使用方法,所述复合低钠盐酱牛肉煮制液与酱卤液配合使用制备低钠盐酱牛肉,具体包括以下步骤:
(1)原料肉的预处理:将新鲜牛肉或者解冻后的牛肉,用厨房用纸将肉表面水分吸干,剔除肉眼可见的杂物、脂肪、筋膜,分割切块,控制每个肉块的质量为50±5g,洗净、沥干水分后,得牛肉块备用;
(2)腌制:按质量份向牛肉块中加入所述的复合低钠盐酱牛肉煮制液,并搅拌5-10min,0~4℃腌制6~8h,使煮制液充分浸入牛肉块中,得肉-液混合料;
(3)酱卤液的制备:
i备料:每100份牛肉,对应所述的酱卤液原料及质量份数为:食用油5-7份、生姜条1.5-2份、葱1.5-2份、干辣椒1-2份、干黄酱3-5份、辣椒粉2-3份、糖2-4份、料酒1-2份、混合调料2-4份、水100份;
ii煮制:将食用油加热至100-130℃,再加入生姜条、葱、干辣椒、干黄酱,大火炒香后,加水,再加入辣椒粉、糖、料酒,煮沸后,再加入混合调料,改小火熬煮0.5-1h,即得酱卤液;
(4)将肉-液混合料大火煮沸后,改中火炖煮1h,再加入酱卤液,用中火继续卤制1-2h后,自然冷却至25℃室温,捞出后即得低钠盐酱牛肉。
优选的是,所述混合调料包括以下质量份的原料:大茴香0.5-1份、小茴香1-2份、甘草0.5-1份、陈皮0.5-1份、肉桂2-3份、藿香1-2份、桂皮2-3份、花椒4-6份。
本发明的有益效果:
1、本发明利用氯化钾、氯化钙、抗坏血酸钙代替钠盐,满足消费者对低钠盐产品的需求,并首次利用碱性氨基酸和甘草酸抑制低钠盐产品的苦味,碱性氨基酸可抑制抗坏血酸根的水解,避免煮制液中由于氢氧化钙、氢氧化钾及氢氧化钠的产生而形成的碱苦味,同时,碱性氨基酸和甘草酸中的羧酸基可有机结合Ca2+、K+,进一步降低苦味;此外,甘草酸本身具有甜味,其甜度约为蔗糖的250倍,可遮蔽非钠盐的苦味,进而进一步改善酱牛肉的风味;甘草酸还具有抗菌抗炎的效果,能有效地抑制牛肉制品中致病菌的产生与繁殖,延长食品货架期。
2、本发明利用米曲霉蛋白酶、木瓜蛋白酶、木薯淀粉配制的嫩肉剂提高酱牛肉的嫩度和保水性,解决由于K+、Ca2+等代钠盐金属离子的存在而引起的牛肉硬度上升问题,改善牛肉风味。
3、本发明抗坏血酸钙可溶性高,具有抗坏血酸和钙离子双重功效以及具有抗氧化等作用,可以提高牛肉肌原纤维的溶解度,增强了蛋白质间的连接性,使得酱牛肉弹性增加;同时,作为钙盐又可以预防骨质疏松,为有机体补充钙质。
4、本发明酵母浸出粉能使牛肉具有特殊鲜味,具有提鲜增加风味的作用。
5、本发明制作工艺简单,不添加任何防腐剂,具有牛肉的营养功能以及低钠盐的保健功效,制出的酱牛肉鲜嫩无苦味,满足了消费者对低盐酱卤牛肉制品的营养、食用、保健需求。
附图说明
图1为本发明复合低钠盐酱牛肉煮制液的使用方法流程图。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
本发明提供一实施例的复合低钠盐酱牛肉煮制液配方,每100份牛肉,对应所述的复合低钠盐酱牛肉煮制液原料及质量份数为:氯化钾0.5-2份、氯化钙0.5-2份、抗坏血酸钙0.2-1份、氯化钠2.5-3.5份、碱性氨基酸0.4-1.2份、甘草酸0.2-1份、黄原胶0.3-0.5份、酵母浸出粉0.5-0.7份、嫩肉剂1-2份、料酒1.5-2份、水200份;所述碱性氨基酸为赖氨酸或组氨酸中的一种或两种;所述嫩肉剂由米曲霉蛋白酶、木瓜蛋白酶、木薯淀粉按照1:(2-3):(40-60)的质量比混合而成。
该复合低钠盐酱牛肉煮制液的制备方法:将氯化钾、氯化钙、抗坏血酸钙、氯化钠加入水中,40-50℃搅拌溶解后,再加入碱性氨基酸、甘草酸、黄原胶、酵母浸出粉、嫩肉剂、料酒,搅拌均匀后,备用,制得所述复合低钠盐酱牛肉煮制液。
该复合低钠盐酱牛肉煮制液的使用方法为:与酱卤液配合使用制备低钠盐酱牛肉,具体包括以下步骤:
(1)原料肉的预处理:将新鲜牛肉或者解冻后的牛肉,用厨房用纸将肉表面水分吸干,剔除肉眼可见的杂物、脂肪、筋膜,分割切块,控制每个肉块的质量为50±5g,洗净、沥干水分后,得牛肉块备用;
(2)腌制:按质量份向牛肉块中加入所述的复合低钠盐酱牛肉煮制液,并搅拌5-10min,0~4℃腌制6~8h,使煮制液充分浸入牛肉块中,得肉-液混合料;
(3)酱卤液的制备:
i备料:每100份牛肉,对应所述的酱卤液原料及质量份数为:食用油5-7份、生姜条1.5-2份、葱1.5-2份、干辣椒1-2份、干黄酱3-5份、辣椒粉2-3份、糖2-4份、料酒1-2份、混合调料2-4份、水100份;所述混合调料包括以下质量份的原料:大茴香0.5-1份、小茴香1-2份、甘草0.5-1份、陈皮0.5-1份、肉桂2-3份、藿香1-2份、桂皮2-3份、花椒4-6份;
ii煮制:将食用油加热至100-130℃,再加入生姜条、葱、干辣椒、干黄酱,大火炒香后,加水,再加入辣椒粉、糖、料酒,煮沸后,再加入混合调料,改小火熬煮0.5-1h,即得酱卤液;
(4)将肉-液混合料大火煮沸后,改中火炖煮1h,再加入酱卤液,用中火继续卤制1-2h后,自然冷却至25℃室温,捞出后即得低钠盐酱牛肉。
参考国标GB/T 23586-2009设立一个感官评定小组,小组成员为10名符合感官评定的人员构成(男生5人,女生5人),分别从酱牛肉的色泽、风味、滋味及组织形态四个方面对酱牛肉进行感官评分,满分为100分,每名评定人员进行单独评定,再计算平均值,避免相互交流对结果造成影响。感官评分标准如表1所示:
表1酱牛肉感官评分表
实施例1
A.制备复合低钠盐酱牛肉煮制液:
(1)将米曲霉蛋白酶、木瓜蛋白酶、木薯淀粉按照1:2:50的质量比混合均匀,得嫩肉剂;
(2)将1.5g氯化钾、1.5g氯化钙、0.6g抗坏血酸钙、7.5g氯化钠加入600g水中,40℃搅拌溶解后,再加入1.2g赖氨酸、0.6g甘草酸、0.9g黄原胶、1.5g酵母浸出粉、3g嫩肉剂、4.5g料酒,搅拌均匀后,备用,制得复合低钠盐酱牛肉煮制液;
B.制备低钠盐酱牛肉:
(1)原料肉的预处理:选取新鲜牛肉300g,用厨房用纸将肉表面水分吸干,剔除肉眼可见的杂物、脂肪、筋膜,分割切块,控制每个肉块的质量为50±5g,洗净、沥干水分后,得牛肉块备用;
(2)腌制:向牛肉块中加入所得复合低钠盐酱牛肉煮制液,并搅拌10min,0.5℃腌制6h,使煮制液充分浸入牛肉块中,得肉-液混合料;
(3)酱卤液的制备:将15g食用油加热至100℃,再加入4.5g生姜条、4.5g葱、3g干辣椒、9g干黄酱,大火炒香后,加300g水,再加入6g辣椒粉、6g糖、3g料酒,煮沸后,再加入6g混合调料,改小火熬煮1h,即得酱卤液;
所述混合调料包括以下质量份的原料:大茴香0.5份、小茴香1份、甘草0.5份、陈皮0.5份、肉桂2份、藿香1份、桂皮2份、花椒4份;
(4)将肉-液混合料大火煮沸后,改中火炖煮1h,再加入所得酱卤液,用中火继续卤制1h后,自然冷却至25℃室温,捞出后即得低钠盐酱牛肉。
实施例2
A.制备复合低钠盐酱牛肉煮制液:
(1)将米曲霉蛋白酶、木瓜蛋白酶、木薯淀粉按照1:2.5:50的质量比混合均匀,得嫩肉剂;
(2)将4g氯化钾、3.5g氯化钙、1.8g抗坏血酸钙、9g氯化钠加入600g水中,45℃搅拌溶解后,再加入2.4g赖氨酸、1.8g甘草酸、1.2g黄原胶、1.8g酵母浸出粉、4.5g嫩肉剂、5g料酒,搅拌均匀后,备用,制得复合低钠盐酱牛肉煮制液;
B.制备低钠盐酱牛肉:
(1)原料肉的预处理:选取新鲜牛肉300g,用厨房用纸将肉表面水分吸干,剔除肉眼可见的杂物、脂肪、筋膜,分割切块,控制每个肉块的质量为50±5g,洗净、沥干水分后,得牛肉块备用;
(2)腌制:向牛肉块中加入所得复合低钠盐酱牛肉煮制液,并搅拌10min,2℃腌制8h,使煮制液充分浸入牛肉块中,得肉-液混合料;
(3)酱卤液的制备:将18g食用油加热至120℃,再加入5g生姜条、5g葱、4.5g干辣椒、12g干黄酱,大火炒香后,加300g水,再加入7.5g辣椒粉、9g糖、4.5g料酒,煮沸后,再加入9g混合调料,改小火熬煮1h,即得酱卤液;
所述混合调料包括以下质量份的原料:大茴香0.75份、小茴香1.5份、甘草0.75份、陈皮0.75份、肉桂2.5份、藿香1.5份、桂皮2.5份、花椒5份;
(4)将肉-液混合料大火煮沸后,改中火炖煮1h,再加入所得酱卤液,用中火继续卤制1.5h后,自然冷却至25℃室温,捞出后即得低钠盐酱牛肉。
实施例3
A.制备复合低钠盐酱牛肉煮制液:
(1)将米曲霉蛋白酶、木瓜蛋白酶、木薯淀粉按照1:3:60的质量比混合均匀,得嫩肉剂;
(2)将6g氯化钾、6g氯化钙、3g抗坏血酸钙、10.5g氯化钠加入600g水中,50℃搅拌溶解后,再加入3.6g赖氨酸、3g甘草酸、1.5g黄原胶、2.1g酵母浸出粉、6g嫩肉剂、6g料酒,搅拌均匀后,备用,制得复合低钠盐酱牛肉煮制液;
B.制备低钠盐酱牛肉:
(1)原料肉的预处理:选取新鲜牛肉300g,用厨房用纸将肉表面水分吸干,剔除肉眼可见的杂物、脂肪、筋膜,分割切块,控制每个肉块的质量为50±5g,洗净、沥干水分后,得牛肉块备用;
(2)腌制:向牛肉块中加入所得复合低钠盐酱牛肉煮制液,并搅拌10min,2℃腌制8h,使煮制液充分浸入牛肉块中,得肉-液混合料;
(3)酱卤液的制备:将21g食用油加热至130℃,再加入6g生姜条、6g葱、6g干辣椒、15g干黄酱,大火炒香后,加300g水,再加入9g辣椒粉、12g糖、6g料酒,煮沸后,再加入12g混合调料,改小火熬煮1h,即得酱卤液;
所述混合调料包括以下质量份的原料:大茴香1份、小茴香2份、甘草1份、陈皮1份、肉桂3份、藿香2份、桂皮3份、花椒6份;
(4)将肉-液混合料大火煮沸后,改中火炖煮1h,再加入所得酱卤液,用中火继续卤制2h后,自然冷却至25℃室温,捞出后即得低钠盐酱牛肉。
对比例1:与实施例1相同,区别在于,对比例1复合低钠盐酱牛肉煮制液中不含赖氨酸。
对比例2:与实施例1相同,区别在于,对比例2复合低钠盐酱牛肉煮制液中不含甘草酸。
对比例3:与实施例1相同,区别在于,对比例3复合低钠盐酱牛肉煮制液中不含赖氨酸和甘草酸。
表2列出实施例1-3及对比例1-3制出的酱牛肉的感官评分:
表2酱牛肉的的感官评分
由表2可知,实施例1制出的酱牛肉在滋味上远优于对比例1-3,说明赖氨酸和甘草酸对于低钠盐去苦味具有重要作用。
实施例1-3利用氯化钾、氯化钙、抗坏血酸钙代替钠盐,满足消费者对低钠盐产品的需求,并利用碱性氨基酸和甘草酸抑制苦味,碱性氨基酸可抑制抗坏血酸根的水解,避免煮制液中由于氢氧化钙、氢氧化钾及氢氧化钠的产生而形成的碱苦味,同时,碱性氨基酸和甘草酸中的羧酸基可有机结合Ca2+、K+,进一步降低苦味;此外,甘草酸本身具有甜味,其甜度约为蔗糖的250倍,可遮蔽非钠盐的苦味,进而进一步改善酱牛肉的风味;甘草酸还具有抗菌抗炎的效果,能有效地抑制牛肉制品中致病菌的产生与繁殖,延长食品货架期。
实施例1-3利用米曲霉蛋白酶、木瓜蛋白酶、木薯淀粉配制的嫩肉剂提高酱牛肉的嫩度和保水性,解决由于K+、Ca2+等代钠盐金属离子的存在而引起的牛肉硬度上升问题,改善牛肉风味。
实施例1-3抗坏血酸钙可溶性高,具有抗坏血酸和钙离子双重功效以及具有抗氧化等作用,可以提高牛肉肌原纤维的溶解度,增强了蛋白质间的连接性,使得酱牛肉弹性增加;同时,作为钙盐又可以预防骨质疏松,为有机体补充钙质。
实施例1-3酵母浸出粉能使牛肉具有特殊鲜味,具有提鲜增加风味的作用。
实施例1-3制作工艺简单,不添加任何防腐剂,具有牛肉的营养功能以及低钠盐的保健功效,制出的酱牛肉鲜嫩无苦味,满足了消费者对低盐酱卤牛肉制品的营养、食用、保健需求。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (6)
1.一种复合低钠盐酱牛肉煮制液配方,其特征在于,每100份牛肉,对应所述的复合低钠盐酱牛肉煮制液原料及质量份数为:氯化钾0.5-2份、氯化钙0.5-2份、抗坏血酸钙0.2-1份、氯化钠2.5-3.5份、碱性氨基酸0.4-1.2份、甘草酸0.2-1份、黄原胶0.3-0.5份、酵母浸出粉0.5-0.7份、嫩肉剂1-2份、料酒1.5-2份、水200份。
2.根据权利要求1所述一种复合低钠盐酱牛肉煮制液配方,其特征在于,所述碱性氨基酸为赖氨酸或组氨酸中的一种或两种。
3.根据权利要求1所述一种复合低钠盐酱牛肉煮制液配方,其特征在于,所述嫩肉剂由米曲霉蛋白酶、木瓜蛋白酶、木薯淀粉按照1:(2-3):(40-60)的质量比混合而成。
4.如权利要求1-3任一项所述的一种复合低钠盐酱牛肉煮制液的制备方法,其特征在于:将氯化钾、氯化钙、抗坏血酸钙、氯化钠加入水中,40-50℃搅拌溶解后,再加入碱性氨基酸、甘草酸、黄原胶、酵母浸出粉、嫩肉剂、料酒,搅拌均匀后,备用,制得所述复合低钠盐酱牛肉煮制液。
5.根据权利要求4所述的制备方法制出的复合低钠盐酱牛肉煮制液的使用方法,其特征在于,所述复合低钠盐酱牛肉煮制液与酱卤液配合使用制备低钠盐酱牛肉,具体包括以下步骤:
(1)原料肉的预处理:将新鲜牛肉或者解冻后的牛肉,用厨房用纸将肉表面水分吸干,剔除肉眼可见的杂物、脂肪、筋膜,分割切块,控制每个肉块的质量为50±5g,洗净、沥干水分后,得牛肉块备用;
(2)腌制:按质量份向牛肉块中加入所述的复合低钠盐酱牛肉煮制液,并搅拌5-10min,0~4℃腌制6~8h,使煮制液充分浸入牛肉块中,得肉-液混合料;
(3)酱卤液的制备:
i备料:每100份牛肉,对应所述的酱卤液原料及质量份数为:食用油5-7份、生姜条1.5-2份、葱1.5-2份、干辣椒1-2份、干黄酱3-5份、辣椒粉2-3份、糖2-4份、料酒1-2份、混合调料2-4份、水100份;
ii煮制:将食用油加热至100-130℃,再加入生姜条、葱、干辣椒、干黄酱,大火炒香后,加水,再加入辣椒粉、糖、料酒,煮沸后,再加入混合调料,改小火熬煮0.5-1h,即得酱卤液;
(4)将肉-液混合料大火煮沸后,改中火炖煮1h,再加入酱卤液,用中火继续卤制1-2h后,自然冷却至25℃室温,捞出后即得低钠盐酱牛肉。
6.根据权利要求5所述的使用方法,其特征在于,所述混合调料包括以下质量份的原料:大茴香0.5-1份、小茴香1-2份、甘草0.5-1份、陈皮0.5-1份、肉桂2-3份、藿香1-2份、桂皮2-3份、花椒4-6份。
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