CN114532439A - 一种果蔬肉饼及其制备方法 - Google Patents
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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Abstract
本发明公开了一种果蔬肉饼及其制备方法,属于食品技术领域,所述的果蔬肉饼包含:可食外包层、蔬菜层、调味酱层、肉类层、水果层、干果蔬层。通过对食材种类的搭配,使其营养更加全面,尽可能满足人体对各种营养物质的需求,并提供一种耐温热潮气渗透的冰淇淋筒的制备方法,使制备的果蔬肉饼能有效减少食物在外卖配送过程中的口感损失。
Description
技术领域
本发明公开了一种果蔬肉饼及其制备方法,属于食品技术领域。
背景技术
人体每日所需六大营养物质:蛋白质、脂肪、水、碳水化合物、维生素、矿物质。
冰淇淋筒是配套制造冰淇淋的产品,执行标准SB/T 10650—2012是冰淇淋筒的相关标准,是以小麦粉、淀粉(或不加淀粉)、蛋制品(或不加蛋制品 )、食用油、糖(或不加糖 )等为原料 ,经威化或脆皮工艺成型制成的具有均匀色泽、口感松脆、各种形状的食品。
按常规方法制备的冰淇淋筒在盛放热食时,阻温热潮气渗透能力较差,盛放热食时,几分钟内就出现冰淇淋筒回软的现象,失去原有酥脆的口感。
随着经济的快速发展,人们对食品的需求越来越高,对食品的外观、营养等也有了更高的期望,另外随着外卖行业兴起,部分食物在配送过程会损失原有的口感,导致消费者体验变差。为了给大家带来一种新颖的美食的同时,尽量满足人体对各方面营养的需求,也尽量减少因外卖配送导致的口感损失,提升消费者的就餐体验,研制了本发明。
发明内容
本发明提供一种果蔬肉饼及其制备方法,旨在尽可能解决以上提及相关问题。
本发明还涉及一种耐温热潮气渗透的冰淇淋筒制备方法:
调制冰淇淋筒料浆,将适量浆料送入模具中,进行烘烤前,用可食用膜覆盖于盛放食材的一面,合上模具,再进行烘烤,使冰淇淋筒浆料与可食用膜复合成一体,再经卷制或压制成型,制得冰淇淋筒;
上述可食用膜为威化纸,俗称糯米纸,是一种可食用的淀粉纸,白色,无味,厚度0.02-0.025mm左右,将小麦淀粉或木薯淀粉和适量食用油按照一定配比调成稀浆,然后用90度左右热水冲调成淀粉糊,再将淀粉糊均匀地喷涂在干燥机上,经过烘烤后制得,主要用于餐厅酒店煎炸包裹馅料,制作点心包裹,替代淀粉浆包裹,可商购获得;
此制备方法简便,可操作性强,可食用膜通过吸收面糊中的油脂,形成一层保护膜,阻湿热潮气渗透效果明显。通过实验,可将冰淇淋筒的阻温热潮气渗透能力提高数倍。用以上方法制备的冰淇淋筒用于果蔬肉饼能减少因外卖配送导致的口感损失,提升消费者的就餐体验。
本发明通过对各种食材种类的搭配,使其营养更加全面,以求更好的满足人体对各种营养物质的需求;
以下是参考《中国食物成分表》对本发明所涉及的部分主要食材和食材种类做出营养价值分析:
1冰淇淋筒主要原料:
(以每100g可食部计)
通过上表可知所制冰淇淋筒虽在烘烤后会蒸发大部分水份,但依旧能为人体提供大量所需营养物质;
2肉类(肉类含蛋白质丰富,一般在10-24.6%之间,脂肪含量平均在10-30%左右,水份含量在35-87.8%之间,还有丰富的维生素和矿物质,肉类是人体所需蛋白质主要来源之一);
3蔬菜类(蔬菜包含维生素、矿物质、等主要营养物质,蔬菜中水份、膳食纤维也是一种必不可少的营养素);
4水果类(水果中维生素A和C是人体所需维生素A、C主要来源之一,水果中也有水份和膳食纤维等营养素,同时水果也是维持酸碱平衡、电解质平衡不可缺少的);
5干果类(干果,是果实果皮干制后的状态,它们大多含有丰富的蛋白质,维生素);
6坚果类(坚果一般含蛋白质、维生素、矿物质、油脂较高,营养丰富,对人体生长发育、增强体质、预防疾病有极好的功效)。
本发明制备方法分为三个部分:一、制备食材,二、肉类熟制,三、食材组合;以下为一种果蔬肉饼的具体制备方法:
一、制备食材:
1制备冰淇淋筒:
(1)冰淇淋筒的配方为小麦粉 :25-35%、牛奶 :20-29%、白砂糖 :10-20%、色拉油:10-20%、鸡蛋 : 5-9%、食盐:0.2-0.6%、卵磷脂 :0.2-0.4% 、碳酸氢钠 :0.05-0.12%,余量的水,所有组分为质量百分数,各组分之和为 100%(包括但不限于此配方,例如:小麦粉 :20-36%、白砂糖 :3-7%、色拉油 :10-20%、麦芽糊精 :3-8%、碳酸氢钠 :0.05-0.12%、食盐 :0.1-0.8%、卵磷脂 :0.2-0.4%、甜蜜素 :0.02-0.05%、 余量的水,所有组分为质量百分数,各组分之和为 100%);
(2)先在配料锅中加入余量的水、牛奶、白砂糖、色拉油、鸡蛋、食盐、卵磷脂,初步搅拌,再加入小麦粉、碳酸氢钠,搅拌至各种原料充分溶解,无结块,调制好的浆料静置备用;
(3)雪糕皮机180℃预热,将适量调制好的浆料送入雪糕皮机下合盖模具中,并在盛放食材的一面覆盖一层可食用膜,合上上盖模具烘烤2-3分钟,将烘烤完成的薄片卷制或压制成型,放凉,密封保存备用;
2优选新鲜蔬菜(优选可生食的新鲜蔬菜,包括但不限于生菜、紫甘蓝、蕃茄、黄瓜、胡萝卜)摘洗干净,沥干,根据需要进行拆瓣、切丝、切片或切丁处理后备用;
3优选新鲜水果(包括但不限于苹果、芒果、樱桃、蓝莓),摘洗干净,沥干;或选取水果加工制品(包括但不限于糖水橘子、糖水桃、山楂糕),根据需要进行去核、切片或切丁处理后备用;
4优选干果蔬、坚果(包括但不限于干制:花生、核桃仁、松子仁、葡萄、秋葵、芋头),个体较大的干果蔬、根据需要捣碎成合适的颗粒,捣碎后备用;
5制备调味酱(包括但不限于沙拉酱、蕃茄酱、蜂蜜芥末酱、果酱、肉酱);
6 优选新鲜肉类(包括但不限于鸡肉、鸭肉、鱼肉、牛肉、羊肉、海鲜),剔骨去壳除刺,保留可食用部分,根据需要把鲜肉切成肉丁、肉条、肉块或肉片,需要腌制的鲜肉腌制备用;
二、肉类熟制:
根据冰淇淋筒内容空间制作模具,模具内均匀覆盖一层食用油,把需要定型的肉类放入模具中熟制(包括但不限于煎、炸、蒸、煮等熟制工艺),熟制后脱模保温备用;
由于冰淇淋筒内容空间有限,要求鲜肉熟制后能和冰淇淋筒内容空间匹配,实际制作中存在部分肉块熟制后大小或形状不能符合要求,为解决这一问题,本发明对鲜肉熟制的制备方法进行改进:
根据冰淇淋筒内容空间,选择可用于食品加工的金属网或带孔的金属板又或者不带孔的金属板,制作成一片或多片组合,或多片连接开合结构的模具,做锁紧结构,用于锁紧模具;
模具内均匀覆盖一层食用油,把需要定型的生肉类放入模具中熟制,制得的肉块便能很好的和冰淇淋筒内容空间匹配;
三、食材组合:
1取已制备的冰淇淋筒,2铺上一层蔬菜,3淋上一层酱料,4放入熟制的肉块,5在肉块边沿堆叠已制备的水果,6再淋上一层酱料,7撒上已制备的干果蔬(上述各种食材层数可根据制作需要增加,组合顺序可根据制作需要进行调整)。
通过以上制备方法制得本发明所述果蔬肉饼。
附图说明
为了更清楚地说明本发明实施例,下面将对实施例所需要使用的附图做简单的介绍,附图仅用于解释而不以任何方式限制本发明;
图1为本发明实施例一结构示意图
图中1:肉类层,2:可食外包层,3:蔬菜层,4:蔬菜层,5:调味酱层,6:水果层,7:调味酱层,8:干果蔬层;
图 2为本发明实施例一为熟制肉块所制模具
图中1:模具打开状态, 2:模具卡扣,3:模具闭合状态;
图3为本发明实施例二结构示意图
图中1:可食外包层,2:肉类层,3:调味酱层,4:蔬菜层,5:水果层,6:干果蔬层,7:干果蔬层;
图 4为本发明实施例二为熟制肉块所制模具
图中1:模具打开状态, 2:模具闭合状态,3:模具卡扣;
图5为本发明实施例三结构示意图
图中1:可食外包层,2:调味酱层,3:肉类层,4:蔬菜层,5:水果层,6:水果层,7:调味酱层,8:干果蔬层。
具体实施方式
为了更清楚地理解本发明,通过实施例进一步描述本发明。实施例仅为本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些实施例获得其它的实施例;
下面结合附图通过实施例对本发明的技术方案做进一步的详细描述:
【实施例1】 参阅图1、图2
(1)按照冰淇淋筒配方:小麦粉 :34%、牛奶 :24%、白砂糖 :15%、色拉油 :17.2%、鸡蛋 : 8%、食盐:0.2%、卵磷脂 :0.4% 、碳酸氢钠 :0.34%,余量的水,所有组分为质量百分数,各组分之和为 100%;
先在配料锅中加入余量的水、牛奶、白砂糖、色拉油、鸡蛋、食盐、卵磷脂,初步搅拌,再加入小麦粉、碳酸氢钠,搅拌至各种原料充分溶解,无结块,调制好的浆料静置备用;
雪糕皮机180℃预热,将适量调制好的浆料送入雪糕皮机下合盖模具中,并在盛放食材的一面铺上一层威化纸,合上上合盖模具,烘烤2-3分钟,将烘烤完成的薄饼乘热用锥形模具卷制定型,放凉密封保存,为图1可食外包层2所备用;
(2)根据所制冰淇淋筒内容空间形状和大小,选用304不锈钢网制作成由两片连接,开合结构的模具,在闭合处做卡扣,如图2中模具卡扣2,图2中1为模具打开状态,图2中3为模具闭合状态;
(3)选取新鲜生菜,拆瓣,洗净,沥干,为图1蔬菜层3所备用;
(4)选取新鲜番茄,摘洗干净,横切成2-3mm厚的薄片,为图1蔬菜层4所备用;
(5)选取新鲜芒果,洗净,去皮去核,切成1cm左右立方块,为图1水果层6所备用;
(6)选取新鲜花生米,洗净,沥干,炒制,去除花生膜,捣碎成颗粒为3-5mm的花生碎块,为图1干果蔬层8所备用;
(7)选购番茄酱,本发明所用番茄酱为商购获得,选购番茄酱应符合相关食品质量标准要求,为图1调味酱层5、7所备用;
(8)选取新鲜鸡腿肉,洗净,加入适量葱、姜、蒜 、五香粉、料酒、盐和白砂糖腌制入味,把腌制好的鸡腿肉裹上一层干面粉,过一遍水,迅速捞出,再裹一层干面粉,裹完粉备用;
(9)锅里放适量的棕榈油,加热至油温170℃左右,取已制备用于熟制定型的模具,模具内均匀覆盖一层食用油,扣紧,把裹完粉的鸡腿肉放入模具中,一并下锅炸制6-8分钟,炸至表皮金黄,捞出控油,拆除模具,干燥保温,为图1肉类层1所备用;
(10)组合果蔬肉饼,取已制备的冰淇淋筒(图1中2),在冰淇淋筒内壁铺上一层生菜(图1中3),在生菜上再铺一层番茄片(图1中4),淋上一层番茄酱(图1中5),放入熟制的肉块(图1中1),在肉块边沿堆叠一圈芒果块(图1中6),再淋上一层番茄酱(图1中7),撒上花生碎块(图1中8),果蔬肉饼组合完成。
【实施例2】参阅图3、图4
(1)按照冰淇淋筒配方:小麦粉 :33%、奶粉:3%、白砂糖 :10%、色拉油 :17%、麦芽糊精 :8%、碳酸氢钠 :0.08%、食盐 :0.5%、卵磷脂 :0.4%、甜蜜素 :0.02%、 余量的水,所有组分为质量百分数,各组分之和为 100%;
先在配料锅中加入余量的水、奶粉、白砂糖、色拉油、食盐、卵磷脂、甜蜜素,初步搅拌,再加入小麦粉、麦芽糊精、碳酸氢钠,搅拌至各种原料充分溶解,无结块,调制好的浆料静置备用;
雪糕皮机180℃预热,将适量调制好的浆料送入雪糕皮机下合盖模具中,并在盛放食材的一面铺上一层威化纸,合上上合盖模具,烘烤2-3分钟,将烘烤完成的薄饼乘热用方形管模具卷制定型,放凉密封保存,为图3可食外包层1所备用;
(2)根据所制冰淇淋筒内容空间形状和大小,选用304不锈钢网制作成由两片连接,开合结构的模具,在闭合处做卡扣,如图2中模具卡扣3,图2中1为模具打开状态,图2中3为模具闭合状态;
(3)选取新鲜黄瓜,摘洗干净,沥干,切丁,为图3蔬菜层4所备用;
(4)选取糖水桃,把果肉切丁,去除多余水份为图3水果层5所备用;(5)选取优质松子仁,为图3干果蔬层6所备用;
(6)选取优质葡萄干,为图3干果蔬层7所备用;
(7)选购沙拉酱,本发明所用沙拉酱为商购获得,选购沙拉酱应符合相关食品质量标准要求,为图3调味酱层3所备用;
(8)选取新鲜牛肉,洗净,切块,加入适量葱、姜、蒜 、黑胡椒粉、料酒、盐和耗油腌制入味,腌制好的牛肉块备用;
(9)平底锅里放适量的黄油,小火加热,取已制备用于熟制定型的模具,模具内均匀覆盖一层食用油,把腌制好的牛肉块放入模具中,扣紧,一并下锅煎至表皮微焦,取出,拆除模具,保温,为图3肉类层2所备用;
(10)组合果蔬肉饼,取已制备的冰淇淋筒(图3中1),取一块牛肉块(图3中2)放入冰淇淋筒内,往冰淇淋筒内肉块上挤上一层沙拉酱(图3中3),放入切好的黄瓜丁(图3中4),再挤入一层沙拉酱(图3中3),接着放入第二块牛肉块(图3中2),再挤入一层沙拉酱(图3中3),放入切好的糖水桃丁(图3中5),再挤入一层沙拉酱(图3中3),把第三块牛肉块(图3中2)也放进冰淇淋筒内,在冰淇淋筒两端挤上一层沙拉酱(图3中3),最后在一端放入松子仁(图3中6),另一端放入葡萄干(图3中7),果蔬肉饼组合完成。
【实施例3】参阅图5
(1)按照冰淇淋筒配方:小麦粉 :34%、牛奶 :24%、白砂糖 :15%、色拉油 :17.2%、鸡蛋 : 8%、食盐:0.2%、卵磷脂 :0.4% 、碳酸氢钠 :0.34%,余量的水,所有组分为质量百分数,各组分之和为 100%;
先在配料锅中加入余量的水、牛奶、白砂糖、色拉油、鸡蛋、食盐、卵磷脂,初步搅拌,再加入小麦粉、碳酸氢钠,搅拌至各种原料充分溶解,无结块,调制好的浆料静置备用;
雪糕皮机180℃预热,将适量调制好的浆料送入雪糕皮机下合盖模具中,并在盛放食材的一面铺上一层威化纸,合上上合盖模具,烘烤2-3分钟,将烘烤完成的薄饼乘热用波浪口碗形模具压制定型,放凉密封保存,为图5可食外包层1所备用;
(2)选取新鲜生菜、胡萝卜、紫甘蓝,摘洗干净,沥干,切丝,为图5蔬菜层4所备用;
(3)选取新鲜蓝莓,摘洗干净,沥干,为图5中水果层5所备用;
(4)选取新鲜樱桃,摘洗干净,沥干,切成两半,去核,为图5中水果层6所备用;
(5)选取优质干制核桃仁,捣碎成4-8mm的颗粒,为图5干果蔬层8所备用;
(6)选购蜂蜜芥末酱,本发明所用蜂蜜芥末酱为商购获得,选购蜂蜜芥末酱应符合相关食品质量标准要求,为图5调味酱层2、7所备用;
(7)选取新鲜海虾,洗净,去头去壳,清理虾线,保留虾仁;
(8)锅里放适量的水,烧开,加入适量葱段、姜片、盐、花生油,取虾仁放入锅中煮熟捞出,保温,为图5肉类层3所备用;
(9)组合果蔬肉饼,取已制备的冰淇淋筒(图5中1),在冰淇淋筒中铺上一层蔬菜丝(图5中4),在蔬菜丝上挤一层蜂蜜芥末酱(图5中2),放入煮熟的虾肉(图5中3),在虾肉旁边放上几颗蓝莓(图5中5)和几块樱桃果肉(图5中6),再淋上一层蜂蜜芥末酱(图5中7),撒上核桃仁碎块(图5中8)果蔬肉饼组合完成。
Claims (10)
1.一种果蔬肉饼,属于食品技术领域,所述的果蔬肉饼包含:可食外包层、蔬菜层、调味酱层、肉类层、水果层、干果蔬层,其特征在于食材种类多样,在借鉴冰淇淋筒冰淇淋外观的基础上进行创新,发明了一种与冷饮类冰淇淋筒冰淇淋视觉感观相近但与其味觉感观截然相反的果蔬肉饼,为热食。
2.根据权利要求1所述可食外包层为冰淇淋筒。
3.一种用于权利要求2所述冰淇淋筒的制备方法,其特征在于:在冰淇淋筒浆料进行烘烤时,用可食用膜覆盖冰淇淋筒浆料一并进行烘烤,使冰淇淋筒浆料与可食用膜复合成一体。
4.根据权利要求3所述可食用膜为威化纸。
5.根据权利要求1所述蔬菜层为可生食的蔬菜。
6.根据权利要求1所述调味酱为用于协调各类食品味道的半固体调味料。
7.根据权利要求1所述肉类层为熟制肉类。
8.根据权利要求7所述熟制肉类的定型熟制方法:选用金属网或带孔的金属板又或者不带孔的金属板,制作成一片或多片组合,或多片连接开合结构的模具,做锁紧结构,用于锁紧模具,把肉放入模具中一同熟制。
9.根据权利要求1所述水果层为新鲜水果或水果加工制品。
10.根据权利要求1所述干果蔬层为干制果仁、水果或蔬菜。
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