CN113892633A - 一种注脂雪花肉注射液及其制备方法和应用 - Google Patents
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Abstract
本发明提供了一种注脂雪花肉注射液及其制备方法和应用,该注脂雪花肉注射液包括如下重量份数的组分:动物油脂乳化剂7~8份,动物油脂80~100份,水150~200份,保水剂2.5~3份,调味料1~1.5份,动物脂肪乳化液质构增强物15~20份。本发明的动物油脂乳化剂可以高效的对动物脂肪进行乳化,形成稳定的动物脂肪乳化液。本发明的动物脂肪乳化液可以在0‑10℃低温下用常规肉制品注射机进行连续低温注射,可以在肌肉中形成均匀的大理石花纹形状,不会对原有肉质进行破环也不易滋生微生物;制备的人工注脂雪花肉自然解冻后不会出现白色乳化浆体,油煎不会出现析油和起泡。
Description
技术领域
本发明涉及注脂雪花肉领域,尤其涉及一种注脂雪花肉注射液及其制备方法和应用。
背景技术
天然雪花肉口感细腻嫩滑,肉香味浓郁但其价格昂贵,产量有限,随着人们生活水平的日益提高,雪花肉供应日趋紧张。为了缓解这一供需矛盾,通过特殊动物油脂乳化技术制备人工注脂雪花肉,不仅能规模化,标准化的生产天然雪花肉替代物,还可以极大提高肌内脂含量低的肉制品脂肪含量,增加肉香味,提升口感,达到与天然雪花肉相近的外观和口感,可以极大推动肉制品深加工发展和丰富调理肉制品的种类,促进我国肉制品向更科学,更标准化的方向发展。
制备人工注脂雪花肉需要将动物油脂经过乳化后利用高压注射机均匀注射到肌肉中使脂肪乳化液沿着肌纤维纹理分散开形成类似与大理石花纹状的雪花纹路,这样不仅在外观上与天然雪花肉类似而且在香味和口感上也基本上与天然雪花肉保持一致。
牛油熔点在40-50℃,猪油熔点在30-45℃,通常情况下为了制作注脂雪花肉,利于脂肪乳化液很好的注射分散到肌肉中,在整个操作过程中会一直保持脂肪乳化液温度在55℃左右,这样虽然能解决注射问题但对注射设备有较高加热保温要求,55℃的注射温度也会对肉品的品质造成一定的损害同时也极易造成肉品微生物超标。
目前市面上的注脂雪花肉在冷冻条件下外观比较完美与天然雪花肉无二异,但切片解冻后白色的脂肪乳化液在常温下极其不稳定有的甚至已经融化成白浆状液体,还有的注脂雪花肉在油煎时会出现大量析油和起泡现象,这极大影响了产品的商业价值。
发明内容
本发明为解决现有技术中的上述技术问题,提供一种注脂雪花肉注射液及其制备方法和应用。
为达到上述目的,本发明采用以下技术方案:
本发明第一方面是提供一种动物油脂乳化剂,包括如下质量比例的组分,蔗糖脂肪酸酯5~7:辛烯基琥珀酸淀粉30~50:浓缩乳清蛋白35~5:黄原胶2~4:冷溶明胶0.5~1.5:亚麻籽胶0.5~1.5:磷脂2~5。
本发明第二方面是提供一种注脂雪花肉注射液,包括如下质量份数的组分:包括上述的动物油脂乳化剂,具体包括如下质量份数的组分:动物油脂乳化剂7~8份,动物油脂80~100份,水150~200份,保水剂2.5~3份,调味料1~1.5份,动物脂肪乳化液质构增强物15~20份。
其中,上述保水剂由如下质量比例的组分组成,柠檬酸6~9:碳酸氢钠30~34:氯化钠23~29:柠檬酸钠20~24:碳酸钠10~14;所述调味料由如下质量比例的组分组成,脱脂乳粉70~80:肉味香精20~30;所述动物脂肪乳化液质构增强物由如下质量比例的组分组成,牛肉/猪肉/鸡肉机械去骨肉浆88~95:100IU/g谷氨酰胺转氨酶10~12。
本发明第三方面是提供上述注脂雪花肉注射液的制备方法,包括以下步骤:
步骤一,将动物脂肪加热到能保持其液态流动状态;
步骤二,用均质机高速搅拌常温水,边搅拌边加入所述动物油脂乳化剂均质均匀,待乳化剂在常温水中完全分散开后缓慢加入步骤一所得的液态动物油脂,待液态动物油脂全部加入后,提高转速到10000~20000r/min高速均质5分钟,使动物油脂乳化液呈现均一乳白的乳化液;
步骤三,将步骤二均质后的动物脂肪乳化液放置于冷藏车间,并用搅拌机缓慢搅拌乳液,直到动物脂肪乳化液温度降低到0~10℃为止;
步骤四,将所述动物脂肪乳化液质构增强物、保水剂和调味料缓慢加入到步骤三所得的动物脂肪乳化液中,用10000r/min转速搅拌2分钟,确保出锅的注射液温度低于10℃,冷藏备用。
进一步地,步骤一中,所述动物脂肪加热温度为50~60℃。
进一步地,步骤三中,所述冷藏车间温度为0~10℃。
进一步地,步骤三,步骤四中,所述动物脂肪乳化液质构增强物、保水剂和调味料的温度为0~10℃。
本发明第四方面是提供上述注脂雪花肉注射液在制备人工注脂雪花肉中的应用,包括以下步骤:
步骤一,将制备好注脂雪花肉注射液在调理车间用注射机以6公斤压力对肌肉进行注射,注射率控制在肉重的20%~30%;
步骤二,将注射好的人工注脂雪花肉直接放入急冻库急冻。
进一步地,步骤一中,所述调理车间的车间温度15℃以下。
进一步地,步骤二中,所述急冻库温度为-38℃。
本发明采用以上技术方案,与现有技术相比,具有如下技术效果:
本发明的动物油脂乳化剂可以高效的对动物脂肪进行乳化,形成稳定的动物脂肪乳化液,上述动物脂肪乳化液在低温状态下具有优秀的流动性。
本发明的动物脂肪乳化液可以在0~10℃低温下用常规肉制品注射机进行连续低温注射,可以在肌肉中形成均匀的大理石花纹形状,不会对原有肉质进行破环也不易滋生微生物;制备的人工注脂雪花肉自然解冻后不会出现白色乳化浆体,油煎不会出现析油和起泡。
具体实施方式
下面具体实施例对本发明作进一步说明,但不作为本发明的限定。需要说明的是,在不冲突的情况下,本发明中的实施例及实施例中的特征可以相互组合。
实施例1
本实施例提供了一种注脂雪花肉注射液,由下列质量份数的组分组成:
动物油脂乳化剂7份,动物油脂80份,水200份,保水剂3份,调味料1份,动物脂肪乳化液质构增强物20份。
其中,上述动物油脂乳化剂由如下质量比例的组分组成:蔗糖脂肪酸酯6,辛烯基琥珀酸淀粉42,浓缩乳清蛋白45,黄原胶3,冷溶明胶1,亚麻籽胶1,磷脂2。
上述保水剂由如下质量比例的组分组成:柠檬酸8,碳酸氢钠32,氯化钠26,柠檬酸钠22,碳酸钠12。
上述调味料由如下质量比例的组分组成:脱脂乳粉70,牛肉粉30。
上述动物脂肪乳化液质构增强物由如下质量比例的组分组成:牛肉/猪肉/鸡肉机械去骨肉浆90,100IU/g谷氨酰胺转氨酶10。
本实施例还提供了上述注脂雪花肉注射液的制备方法,包括以下步骤:
①将80公斤牛油加热到60℃,保持其液态流动状态;
②用均质机高速搅拌200公斤常温水,边搅拌边加入7公斤乳化剂,均质均匀。待乳化剂在常温水中完全分散开后缓慢加入60℃牛油,待动物油脂全部加入后,提高转速到10000~20000r/min高速均质5分钟,使牛油乳化液呈现均一乳白的乳化液;
③将均质后的牛油乳化液放置与0~10℃冷藏车间,并用搅拌机缓慢搅拌乳液,直到乳化液温度降低到0~10℃为止;
④将20公斤温度在0~10℃的牛油乳化液质构增强物和3公斤保水剂,1公斤调味料缓慢加入到0~10℃牛油乳化液中,用10000r/min转速搅拌5分钟,确保出锅注射液温度低于10℃,冷藏备用,最好是现做先用。
本实施例还提供了上述注脂雪花肉注射液在制备人工注脂雪花肉中的应用,其中注射工艺包括以下步骤:
①将制备好注脂雪花牛肉注射液在调理车间(车间温度15℃以下)用注射机按照6公斤压力对牛眼肉进行注射,注射率控制在肉重的30%;
②注射好的人工注脂雪花牛肉直接放入急冻库(-38℃)急冻即可。
实施例2
本实施例提供了一种注脂雪花肉注射液,由下列质量比例的组分组成:
动物油脂乳化剂8份,动物油脂100份,水200份,保水剂2.5份,调味料1.5份,动物脂肪乳化液质构增强物20份。
其中,上述动物油脂乳化剂由如下质量比例的组分组成:蔗糖脂肪酸酯7,辛烯基琥珀酸淀粉45,浓缩乳清蛋白43,黄原胶2,冷溶明胶0.5,亚麻籽胶0.5,磷脂2。
上述保水剂由如下质量比例的组分组成:柠檬酸8,碳酸氢钠30,氯化钠28,柠檬酸钠24,碳酸钠10。
上述调味料由如下质量比例的组分组成:脱脂乳粉75,猪肉粉25。
上述动物脂肪乳化液质构增强物由如下质量比例的组分组成:牛肉/猪肉/鸡肉机械去骨肉浆88,100IU/g谷氨酰胺转氨酶12。
本实施例还提供了上述注脂雪花肉注射液的制备方法,包括以下步骤:
①将100公斤猪油加热到55℃,保持其液态流动状态;
②用均质机高速搅拌200公斤常温水,边搅拌边加入8公斤乳化剂,均质均匀。待乳化剂在常温水中完全分散开后缓慢加入55℃猪油,待猪油全部加入后,提高转速到10000~20000r/min高速均质5分钟,使猪油乳化液呈现均一乳白的乳化体;
③将均质后的猪油乳化液放置与0-10℃冷藏车间,并用搅拌机缓慢搅拌乳液,直到乳化液温度降低到0~10℃为止;
④将20公斤温度在0~10℃的猪油乳化液质构增强物和2.5公斤保水剂,1.5公斤调味料缓慢加入到0~10℃猪油乳化液中,用10000r/min转速搅拌5分钟,确保出锅注射液温度低于10℃,冷藏备用,最好是现做先用。
本实施例还提供了上述注脂雪花肉注射液在制备人工注脂雪花肉中的应用,其注射工艺包括以下步骤:
①将制备好注脂雪花猪肉注射液在调理车间(车间温度15℃以下)用注射机按照6公斤压力对猪通脊肉进行注射,注射率控制在肉重的30%;
②注射好的人工注脂雪花猪肉直接放入急冻库(-38℃)急冻即可。
以上对本发明的具体实施例进行了详细描述,但其只作为范例,本发明并不限制于以上描述的具体实施例。对于本领域技术人员而言,任何对该实用进行的等同修改和替代也都在本发明的范畴之中。因此,在不脱离本发明的精神和范围下所作的均等变换和修改,都应涵盖在本发明的范围内。
Claims (10)
1.一种动物油脂乳化剂,其特征在于,包括如下质量比例的组分,蔗糖脂肪酸酯5~7:辛烯基琥珀酸淀粉30~50:浓缩乳清蛋白35~55:黄原胶2~4;冷溶明胶0.5~1.5:亚麻籽胶0.5~1.5:磷脂2~5。
2.一种注脂雪花肉注射液,包括如权利要求1所述的动物油脂乳化剂,其特征在于,包括如下质量份数的组分:动物油脂乳化剂7~8份,动物油脂80~100份,水150~200份,保水剂2.5~3份,调味料1~1.5份,动物脂肪乳化液质构增强物15~20份。
3.根据权利要求2所述的注脂雪花肉注射液,其特征在于,所述保水剂由如下质量比例的组分组成,柠檬酸6~9:碳酸氢钠30~34:氯化钠23~29:柠檬酸钠20~24;碳酸钠10~14;所述调味料由如下质量比例的组分组成,脱脂乳粉70~80:肉味香精20~30;所述动物脂肪乳化液质构增强物由如下质量比例的组分组成,牛肉/猪肉/鸡肉机械去骨肉浆88~95:100IU/g谷氨酰胺转氨酶10~12。
4.一种如权利要求1-2任一项所述的注脂雪花肉注射液的制备方法,其特征在于,包括以下步骤:
步骤一,将动物脂肪加热到能保持其液态流动状态;
步骤二,用均质机高速搅拌常温水,边搅拌边加入所述动物油脂乳化剂均质均匀,待乳化剂在常温水中完全分散开后缓慢加入步骤一所得的液态动物油脂,待液态动物油脂全部加入后,提高转速到10000~20000r/min高速均质5分钟,使动物油脂乳化液呈现均一乳白的乳化液;
步骤三,将步骤二均质后的动物脂肪乳化液放置于冷藏车间,并用搅拌机缓慢搅拌乳液,直到动物脂肪乳化液温度降低到0~10℃为止;
步骤四,将所述动物脂肪乳化液质构增强物、保水剂和调味料缓慢加入到步骤三所得的动物脂肪乳化液中,用10000r/min转速搅拌2分钟,确保出锅的注射液温度低于10℃,冷藏备用。
5.根据权利要求4所述的制备方法,其特征在于,步骤一中,所述动物脂肪加热的温度为50~60℃。
6.根据权利要求4所述的制备方法,其特征在于,步骤三中,所述冷藏车间的温度为0~10℃。
7.根据权利要求4所述的制备方法,其特征在于,步骤三中,步骤四中,所述动物脂肪乳化液质构增强物、保水剂和调味料的温度为0~10℃。
8.如权利要求2所述的注脂雪花肉注射液在制备人工注脂雪花肉中的应用,其特征在于,其注射工艺包括以下步骤:
步骤一,将制备好注脂雪花肉注射液在调理车间用注射机以6公斤压力对肌肉进行注射,注射率控制在肉重的20%~30%;
步骤二,将注射好的人工注脂雪花肉直接放入急冻库急冻。
9.根据权利要求8所述的应用,其特征在于,步骤一中,所述调理车间的车间温度在15℃以下。
10.根据权利要求8所述的应用,其特征在于,步骤二中,所述急冻库的温度为-38℃以下。
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