CN114190468A - 一种无添加剂植物基素肉调味方法 - Google Patents
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Abstract
本发明提出一种无添加剂植物基素肉调味方法,包括对拉丝蛋白复水,油炸,卤制,脱水,烘烤,调味,杀菌釜杀菌等工艺进行制作,有效去除豆腥味,提升焦香,其中调味料采用水、食用盐、白砂糖、玉米发酵酱、酱油原液、绿茶、普洱、八角、桂皮、小茴香、红花椒粒、子弹头辣椒、白芷、月桂叶和山奈;利用玉米发酵酱,进行增鲜调味;利用美拉德反应型酵母抽提物提升素肉的肉味和底味;利用酱油原液和茶叶搭配,调整色泽;原料更天然,更健康,同时也保证了味道的鲜美度。
Description
技术领域
本发明涉及食品制造技术领域,尤其涉及一种无添加剂植物基素肉调味方法。
背景技术
随着生活水平的提高,现代人群对于健康,环保和绿色的消费趋势越来越关注。素食风味食品越来越流行。
目前市面上素肉产品在调味过程中,会添加味精、核苷酸、人工色素、防腐剂以及肉膏香精来提升素肉的色泽、鲜味、肉感和底味,否则,会导致色泽暗淡,鲜味不足,底味偏弱,整体风味寡淡。如专利[202011118939.X]素肉调味料及制备方法中,添加了复合氨基酸,水解植物蛋白酶解液和I+G等配料进行素肉调味,专利[201810092792.8]一种特色风味素肉及制备方法中,添加了味精和其他添加剂进行调味;专利[202010577078.5]中添加了肉味浸膏,辣椒精,I+G等添加剂,而这些调味方法,满足不了纯素食主义者及高端无添加剂产品消费人群的需求。
另外,素肉加工制作工艺方面,如专利[201810092792.8]中所述,采用卤制后油炸再调味,该方法油脂含量偏大;专利[202010577078.5]中使用了腌制,翻炒,冷却,蒸煮,搅拌、灭菌、包装的工艺,该工艺一方面会残留有豆腥味,另一方面在质构上,口感偏软没有嚼劲。
发明内容
本发明的目的在于提出一种有效去除拉丝蛋白的豆腥味,且无添加剂,具有鲜美口感的无添加剂植物基素肉调味方法。
为达到上述目的,本发明提出一种无添加剂植物基素肉调味方法,包括以下步骤:
步骤1:对拉丝蛋白进行复水处理;
步骤2:对复水后的拉丝蛋白进行油炸处理;
步骤3:将油炸后的拉丝蛋白进行卤制;用于卤制的原料包括水、食用盐、白砂糖、玉米发酵酱、酱油原液、绿茶、普洱、八角、桂皮、小茴香、红花椒粒、子弹头辣椒、白芷、月桂叶和山奈;
步骤4:将卤制后的蛋白胚进行烘干;
步骤5:对烘干后的蛋白胚进行调味;
步骤6:对调味后的蛋白胚进行灭菌处理完成手撕素肉的制备。
进一步的,在步骤1中,所述复水处理具体为:称取拉丝蛋白放入常温水中进行复水至无硬块,然后脱水机中脱水。
进一步的,在步骤2中,所述油炸处理的温度为170-180℃,处理时间为2-3分钟,直至颜色呈现金黄焦酥状为止。
进一步的,在步骤3中,用于卤制的原料各配比为:1000份的水,8份食用盐,5-6份白砂糖,15份玉米发酵酱,10份酱油原液,0.5-1份绿茶,0.5-1份普洱,0.5-1份八角,0.5-1份桂皮,0.5-1份小茴香,0.5-1份红花椒粒,0.5-1份子弹头辣椒,0.2份白芷,0.2份月桂叶,0.2份山奈;
待调料熬煮30分钟后,加入200份油炸胚,小火卤制15分钟,捞出脱水机部分脱水。
进一步的,在步骤4中,烘干的温度为:70-80℃烘箱,烘烤20-30分钟。
进一步的,在步骤5中,调味过程包括取烘干后蛋白胚1000份,加入2-3份食用盐,15-20份白砂糖,10-20份反应型酵母抽提物,10-20份玉米发酵酱,5-10份熟孜然粉,1-5份炒熟辣椒粉,50份油炸辣椒过滤油。
与现有技术相比,本发明的优势之处在于:
1、通过添加香辛料,酵母抽提物,玉米发酵酱,白砂糖,食用盐,酱油原液,茶叶等配料进行调味,不添加增味剂,香精,色素和防腐剂;利用玉米发酵酱,进行增鲜调味;利用美拉德反应型酵母抽提物提升素肉的肉味和底味;利用酱油原液和茶叶搭配,调整色泽;原料更天然,更健康,同时也保证了味道的鲜美度。
2、通过拉丝蛋白复水,油炸,卤制,脱水,烘烤,调味,杀菌釜杀菌等工艺进行制作,有效去除豆腥味,提升焦香。
附图说明
图1为本发明实施例中无添加剂植物基素肉调味方法的具体流程图。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将对本发明的技术方案作进一步地说明。
实施例1
如图1所示,一种酱香风味的手撕素肉配方,以重量计,该素肉制备包括以下步骤:
步骤1:物料前处理:称取拉丝蛋白放入常温水中进行复水至无硬块,然后脱水机中脱水;
步骤2:油炸:拉丝蛋白在植物油锅内油炸,温度为170-180℃,2分钟(颜色呈现金黄焦酥状);温度过高,蛋白胚外部容易迅速焦糊,导致内部油炸不够,无法去除豆腥味;温度过低,油炸焦香弱,亦不利于除去豆腥味;油炸时间的设定是为了配合设定的油炸温度,使蛋白胚不至于油炸不够或者油炸过度
步骤3:卤制:水烧开后投入香辛料及调味料,比例分别为1000份的水,8份食用盐,5-6份白砂糖,15份玉米发酵酱,10份酱油原液,0.5份绿茶,1份普洱,1份八角,1份桂皮,1份小茴香,0.5份红花椒粒,1份子弹头辣椒,0.2份白芷,0.2份月桂叶,0.2份山奈。待调料熬煮30分钟后,加入200份油炸胚,小火卤制15分钟,捞出脱水机部分脱水;
步骤4:烘干:70℃烘箱,烘烤30分钟;温度过高,产品外部会变干变脆,同时产品内部水分无法排除,导致整体产品水分过多,没有嚼劲;温度设置过低,需要除去水分时间较长,不利于生产效率提升,且低温烘烤不利于美拉德反应赋予产品焦香等复杂风味。
步骤5:调味:烘干后蛋白胚1000份,加入3份食用盐,15份白砂糖,10份反应型酵母抽提物,20份玉米发酵酱,5份熟孜然粉,1份炒熟辣椒粉,50份油炸辣椒过滤油;
步骤6:包装:对步骤5中的素肉进行真空包装袋处理。
步骤7:灭菌:118℃,25分钟。
实施案例2:
一种酱香风味的手撕素肉配方,以重量计,该素肉制备包括以下步骤:
步骤1:物料前处理:称取拉丝蛋白放入常温水中进行复水至无硬块,然后脱水机中脱水;
步骤2:油炸:拉丝蛋白在植物油锅内油炸,温度为180℃,2分钟(颜色呈现金黄焦酥状);
步骤3:卤制:水烧开后投入香辛料及调味料,比例分别为1000份的水,8份食用盐,5-6份白砂糖,15份玉米发酵酱,15份酱油原液,0.5份绿茶,1份八角,1份桂皮,1份小茴香,0.5份红花椒粒,1份子弹头辣椒,0.2份白芷,0.2份月桂叶,0.2份山奈。待调料熬煮30分钟后,加入200份油炸胚,小火卤制15分钟,捞出脱水机部分脱水;
步骤4:烘干:80℃烘箱,烘烤20分钟;
步骤5:调味:烘干后蛋白胚1000份,加入3份食用盐,15份白砂糖,1份反应型酵母抽提物,2份玉米发酵酱,5份熟孜然粉,1份炒熟辣椒粉,50份油炸辣椒过滤油;
步骤6:包装:对步骤5中的素肉进行真空包装袋处理。
步骤7:灭菌:118℃,25分钟。
对比案例1:
一种酱香风味的手撕素肉配方,以重量计,该素肉制备包括以下步骤:
步骤1:物料前处理:称取拉丝蛋白放入常温水中进行复水至无硬块,然后脱水机中脱水;
步骤2:油炸:拉丝蛋白在植物油锅内油炸,温度为180℃,2分钟(颜色呈现金黄焦酥状);
步骤3:卤制:水烧开后投入香辛料及调味料,比例分别为1000份的水,8份食用盐,5-6份白砂糖,30份酱油原液,1份八角,1份桂皮,1份小茴香,0.5份红花椒粒,1份子弹头辣椒,0.2份白芷,0.2份月桂叶,0.2份山奈。待调料熬煮30分钟后,加入200份油炸胚,小火卤制15分钟,捞出脱水机部分脱水;
步骤4:调味:脱水蛋白胚1000份,加入3份食用盐,15份白砂糖,5份熟孜然粉,1份炒熟辣椒粉,50份油炸辣椒过滤油;
步骤5:包装:对步骤5中的素肉进行真空包装袋处理。
步骤6:灭菌:118℃,25分钟。
1.4对实施例1~2和对比例1所得的酱香素肉进行试验。表1为酱香风味素肉成品的感官评分标准表。
表1为酱香风味素肉感官品评评分标准
感官评分标准:选取10人专业评价员,对案例1、案例2和对比例1进行盲评,满分60分。表2为实施例1~2和对比例1的感官评价结果对照表。
表2为实施例1~2和对比例1的感官评价结果对照表。
由表2可知,本发明生产出的酱香风味素肉案例1、案例2与对比例1生产出的酱香风味素肉,色泽更自然,香气更浓郁,鲜味突出,豆腥味较弱,口感更有嚼劲。
上述仅为本发明的优选实施例而已,并不对本发明起到任何限制作用。任何所属技术领域的技术人员,在不脱离本发明的技术方案的范围内,对本发明揭露的技术方案和技术内容做任何形式的等同替换或修改等变动,均属未脱离本发明的技术方案的内容,仍属于本发明的保护范围之内。
Claims (6)
1.一种无添加剂植物基素肉调味方法,其特征在于,包括以下步骤:
步骤1:对拉丝蛋白进行复水处理;
步骤2:对复水后的拉丝蛋白进行油炸处理;
步骤3:将油炸后的拉丝蛋白进行卤制;用于卤制的原料包括水、食用盐、白砂糖、玉米发酵酱、酱油原液、绿茶、普洱、八角、桂皮、小茴香、红花椒粒、子弹头辣椒、白芷、月桂叶和山奈;
步骤4:将卤制后的蛋白胚进行烘干;
步骤5:对烘干后的蛋白胚进行调味;
步骤6:对调味后的蛋白胚进行灭菌处理完成手撕素肉的制备。
2.根据权利要求1所述的无添加剂植物基素肉调味方法,其特征在于,在步骤1中,所述复水处理具体为:称取拉丝蛋白放入常温水中进行复水至无硬块,然后脱水机中脱水。
3.根据权利要求1所述的无添加剂植物基素肉调味方法,其特征在于,在步骤2中,所述油炸处理的温度为170-180℃,处理时间为2-3分钟,直至颜色呈现金黄焦酥状为止。
4.根据权利要求1所述的无添加剂植物基素肉调味方法,其特征在于,在步骤3中,用于卤制的原料各配比为:1000份的水,8份食用盐,5-6份白砂糖,15份玉米发酵酱,10份酱油原液,0.5-1份绿茶,0.5-1份普洱,0.5-1份八角,0.5-1份桂皮,0.5-1份小茴香,0.5-1份红花椒粒,0.5-1份子弹头辣椒,0.2份白芷,0.2份月桂叶,0.2份山奈;
待调料熬煮30分钟后,加入200份油炸胚,小火卤制15分钟,捞出脱水机部分脱水。
5.根据权利要求1所述的无添加剂植物基素肉调味方法,其特征在于,在步骤4中,烘干的温度为:70-80℃烘箱,烘烤20-30分钟。
6.根据权利要求1所述的无添加剂植物基素肉调味方法,其特征在于,在步骤5中,调味过程包括取烘干后蛋白胚1000份,加入2-3份食用盐,15-20份白砂糖,10-20份反应型酵母抽提物,10-20份玉米发酵酱,5-10份熟孜然粉,1-5份炒熟辣椒粉,50份油炸辣椒过滤油。
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