CN114568643A - 一种猪肉豆制食品的制备方法 - Google Patents

一种猪肉豆制食品的制备方法 Download PDF

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CN114568643A
CN114568643A CN202011292068.3A CN202011292068A CN114568643A CN 114568643 A CN114568643 A CN 114568643A CN 202011292068 A CN202011292068 A CN 202011292068A CN 114568643 A CN114568643 A CN 114568643A
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pork
salt
balls
parts
pig blood
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刘颉
夏中亦
张黎
王志勇
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Hunan Shengshi Fenghua Biotechnology Co ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67Reformed meat products other than sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

本发明公开一种猪肉豆制食品的制备方法,按照预定配比配料;将黄豆按传统豆腐制作工艺制作成豆腐,沥干备用;将植物月桂香叶经水提、浓缩、喷雾干燥成粉末备用;猪五花肉切成5mm见方的肉丁,放适量食盐、植物月桂香料粉淹制;制备方法:取沥干豆腐与猪五花肉丁的质量比为(3‑5):1,加适量猪血、食盐;猪血做染色用将所有物料染成淡红色,食盐适量,山梨酸钾按国家食品允许相关标准添加;将上述物料充分搅拌和匀,并反复揉捏成糊状,然后每40克一个,手揉成圆状的丸子,在手揉成团的同时表面沾点植物油,将丸子放入100‑110摄氏度的蒸汽烘焙设备中烘培1.5小时,取出发汗24小时,再次将丸子放入100‑110摄氏度的烘焙2.5小时取出即成猪肉丸子。

Description

一种猪肉豆制食品的制备方法
技术领域
本发明属于食品技术领域,特别是涉及一种猪肉豆制食品的制备方法。
背景技术
猪血丸子亦称豆腐丸子或豆腐圆饼,产地遍布邵阳地区,尤以旧城“宝庆猪血丸子”最为出名,是具有独特风味和悠久传统的地方小吃。传统猪血丸子的主要原料是豆腐、猪血和肉,搅拌匀后,做成馒头大小椭圆形状的丸子,放在太阳晾晒一段时间,然后挂在柴火灶上让烟火熏干即可食用。这种加工方法较为原始和简单,制作过程中质量难以保障、污染程度高,且柴火燃烧过程中产生大量的黑烟粘附在猪血丸子表层,长期食用具有健康风险,随着人们生活水平的提高,对食物种类丰富性、健康程度、营养程度以及便捷程度均提出了更高的要求,传统的猪血丸子对烹饪的要求较高,烹饪不好则难以达到预期的美味效果,因此本发明旨在开发一种猪肉豆制食品的制备方法,提高猪肉豆制品的口味且食用简单,便于猪血丸子更大范围的推广。
发明内容
基于此,有必要针对上述问题,本发明提供一种猪肉豆制食品的制备方法,包括以下步骤:
S1、配料:
按照预定配比选取猪五花肉、黄豆、猪血、山梨酸钾、食盐、植物油以及植物月桂香料粉;
S2、物料准备:
(1)将黄豆按传统豆腐制作工艺制作成豆腐,沥干备用;
(2)将植物月桂香叶经水提、浓缩、喷雾干燥成粉末备用;
(3)猪五花肉切成5mm见方的肉丁,放适量食盐、植物月桂香料粉淹制4小时至10小时,温火炒至8成熟倒出备用;
(4)按照配比准备猪血、食盐、山梨酸钾、植物油;
S3、制备方法:
(1)取沥干豆腐与猪五花肉丁的质量比为(3-5):1,加适量猪血、食盐;猪血做染色用将所有物料染成淡红色,食盐适量,山梨酸钾按国家食品允许相关标准添加;
(2)将上述物料充分搅拌和匀,并反复揉捏成糊状,然后每40克一个,手揉成圆状的丸子,在手揉成团的同时表面沾点植物油,使丸子色泽更光亮;
(3)将丸子放入100-110摄氏度的蒸汽烘焙设备中烘培1.5小时,取出发汗24小时,再次将丸子放入100-110摄氏度的烘焙2.5小时取出即成猪肉丸子;
(4)将猪肉丸子真空包装或普通包装冷储即成成品,上市销售。
优选的,所述预定配比选取猪五花肉1-10份、黄豆5-50份、猪血10-20份、山梨酸钾1-3份、食盐1-8份、植物油10-20份以及植物月桂香料粉1-3份。
优选的,所述猪肉豆制食品的食用方法包括直接放入火锅中煮熟直接食用、放入蒸锅中或高压锅中蒸熟直接食用和切片后辅以腊肉、辣椒、大蒜爆炒成家常菜食用中的一种。
优选的,所述猪血为生猪血。
有益效果:
本发明所述的一种猪肉豆制食品的制备方法,外观成板栗色,猪肉豆制食品里面成淡红色,色泽自然光亮,有Q弹性。味道鲜美,不油腻,营养丰富,男女老少皆宜,是一道难得的新型菜品。适合各类渠道销售。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述。显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
除非另有定义,本文中所使用的所有的技术和科学术语与本发明的技术领域的技术人员通常理解的含义相同。说明书中所使用的术语只是为了描述具体的实施目的,不是旨在于限制本发明。
实施例1
本发明提供一种猪肉豆制食品的制备方法,包括以下步骤:
S1、配料:
按照预定配比选取猪五花肉2份、黄豆10份、猪血10份、山梨酸钾2份、食盐4份、植物油15份以及植物月桂香料粉2份;
S2、物料准备:
(1)将黄豆按传统豆腐制作工艺制作成豆腐,沥干备用;
(2)将植物月桂香叶经水提、浓缩、喷雾干燥成粉末备用;
(3)猪五花肉切成5mm见方的肉丁,放适量食盐、植物月桂香料粉淹制4小时至10小时,温火炒至8成熟倒出备用;
(4)按照配比准备猪血、食盐、山梨酸钾、植物油;
S3、制备方法:
(1)取沥干豆腐10份、肉丁2份,加适量猪血、食盐;猪血做染色用将所有物料染成淡红色,食盐适量,山梨酸钾按国家食品允许相关标准添加;
(2)将上述物料充分搅拌和匀,并反复揉捏成糊状,然后每40克一个,手揉成圆状的丸子,在手揉成团的同时表面沾点植物油,使丸子色泽更光亮;
(3)将丸子放入100-110摄氏度的蒸汽烘焙设备中烘培1.5小时,取出发汗24小时,再次将丸子放入100-110摄氏度的烘焙2.5小时取出即成猪肉丸子;
(4)将猪肉丸子真空包装或普通包装冷储即成成品,上市销售。
实施例2
本发明提供一种猪肉豆制食品的制备方法,包括以下步骤:
S1、配料:
按照预定配比选取猪五花肉10份、黄豆50份、猪血20份、山梨酸钾3份、食盐8份、植物油20份以及植物月桂香料粉3份;
S2、物料准备:
(1)将黄豆按传统豆腐制作工艺制作成豆腐,沥干备用;
(2)将植物月桂香叶经水提、浓缩、喷雾干燥成粉末备用;
(3)猪五花肉切成5mm见方的肉丁,放适量食盐、植物月桂香料粉淹制4小时至10小时,温火炒至8成熟倒出备用;
(4)按照配比准备猪血、食盐、山梨酸钾、植物油;
S3、制备方法:
(1)取沥干豆腐50份、肉丁10份,加适量猪血、食盐;猪血做染色用将所有物料染成淡红色,食盐适量,山梨酸钾按国家食品允许相关标准添加;
(2)将上述物料充分搅拌和匀,并反复揉捏成糊状,然后每40克一个,手揉成圆状的丸子,在手揉成团的同时表面沾点植物油,使丸子色泽更光亮;
(3)将丸子放入100-110摄氏度的蒸汽烘焙设备中烘培1.5小时,取出发汗24小时,再次将丸子放入100-110摄氏度的烘焙2.5小时取出即成猪肉丸子;
(4)将猪肉丸子真空包装或普通包装冷储即成成品,上市销售。
进一步地,所述猪肉豆制食品的食用方法包括直接放入火锅中煮熟直接食用、放入蒸锅中或高压锅中蒸熟直接食用和切片后辅以腊肉、辣椒、大蒜爆炒成家常菜食用中的一种。
进一步地,所述猪血为生猪血。
有益效果:
本发明所述的一种猪肉豆制食品的制备方法,外观成板栗色,猪肉豆制食品里面成淡红色,色泽自然光亮,有Q弹性。味道鲜美,不油腻,营养丰富,男女老少皆宜,是一道难得的新型菜品。适合各类渠道销售。
以上实施例的各技术特征可以进行任意的组合,为使描述简洁,未对上述实施例中的各个技术特征所有可能的组合都进行描述,然而,只要这些技术特征的组合不存在矛盾,都应当认为是本说明书记载的范围。以上实施例仅表达了本发明的几种实施方式,其描述较为具体和详细,但并不能因此而理解为对发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。因此,本发明专利的保护范围应以所附权利要求为准。

Claims (4)

1.一种猪肉豆制食品的制备方法,其特征在于,包括以下步骤:
S1、配料:
按照预定配比选取猪五花肉、黄豆、猪血、山梨酸钾、食盐、植物油以及植物月桂香料粉;
S2、物料准备:
(1)将黄豆按传统豆腐制作工艺制作成豆腐,沥干备用;
(2)将植物月桂香叶经水提、浓缩、喷雾干燥成粉末备用;
(3)猪五花肉切成5mm见方的肉丁,放适量食盐、植物月桂香料粉淹制4小时至10小时,温火炒至8成熟倒出备用;
(4)按照配比准备猪血、食盐、山梨酸钾、植物油;
S3、制备方法:
(1)取沥干豆腐与猪五花肉丁的质量比为(3-5):1,加适量猪血、食盐;猪血做染色用将所有物料染成淡红色,食盐适量,山梨酸钾按国家食品允许相关标准添加;
(2)将上述物料充分搅拌和匀,并反复揉捏成糊状,然后每40克一个,手揉成圆状的丸子,在手揉成团的同时表面沾点植物油,使丸子色泽更光亮;
(3)将丸子放入100-110摄氏度的蒸汽烘焙设备中烘培1.5小时,取出发汗24小时,再次将丸子放入100-110摄氏度的烘焙2.5小时取出即成猪肉丸子;
(4)将猪肉丸子真空包装或普通包装冷储即成成品,上市销售。
2.根据权利要求1所述的猪肉豆制食品的制备方法,其特征在于,所述预定配比选取猪五花肉1-10份、黄豆5-50份、猪血10-20份、山梨酸钾1-3份、食盐1-8份、植物油10-20份以及植物月桂香料粉1-3份。
3.根据权利要求1所述的猪肉豆制食品的制备方法,其特征在于,所述猪肉豆制食品的食用方法包括直接放入火锅中煮熟直接食用、放入蒸锅中或高压锅中蒸熟直接食用和切片后辅以腊肉、辣椒、大蒜爆炒成家常菜食用中的一种。
4.根据权利要求1所述的猪肉豆制食品的制备方法,其特征在于,所述猪血为生猪血。
CN202011292068.3A 2020-11-18 2020-11-18 一种猪肉豆制食品的制备方法 Pending CN114568643A (zh)

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