CN114680292A - 一种营养均衡的果蔬肉脯及其制备方法 - Google Patents
一种营养均衡的果蔬肉脯及其制备方法 Download PDFInfo
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Abstract
本发明涉及食品加工领域,公开了一种营养均衡的果蔬肉脯及其制备方法,包括如下步骤:A、取原料肉绞成肉糜;B、取白糖、海藻糖、冰水、胡萝卜汁、鱼露、酿造酱油、植物油、燕麦粉、甘草、甜椒、雨生红球藻、异抗坏血酸钠,与所述肉糜混合搅拌,滚揉,获得混合肉料;C、将所述混合肉料装模进行速冻,获得冻肉料;D、将所述冻肉料进行切片处理,获得的切片摊放在筛板上,进行低温烘干,获得烘干肉料;E、将所述烘干肉料进行脱模,烘烤,获得果蔬肉脯。本发明解决了现有果蔬肉脯产品存在的色泽暗淡、口感差、营养损失等问题。
Description
技术领域
本发明涉及食品加工领域,更具体地说,涉及一种营养均衡的果蔬肉脯及其制备方法。
背景技术
肉脯富含蛋白质,是传统的熟肉制品,历史悠久。传统肉脯采用白糖,鱼露等调味料制作,口感,风味比较单一。随着消费者对营养健康理念的追求日益增强,传统的肉脯已不能满足众多消费者的需求。工艺需要提升,而且水果,蔬菜营养丰富,但水果,蔬菜在长时间的烘干和烤制条件下会迅速变黑,影响产品的外观,要预先进行处理,再搭配畜禽肉混合均匀制作。
发明内容
本发明的目的在于,公开一种营养均衡的果蔬肉脯及其制备方法,解决现有果蔬肉脯产品色泽暗淡、口感差等问题。
为了解决上述技术问题,本发明采用如下技术方案:
一种营养均衡的果蔬肉脯的制备方法,包括如下步骤:
A、取原料肉绞成肉糜;
B、取白糖、海藻糖、冰水、胡萝卜汁、鱼露、酿造酱油、植物油、燕麦粉、甘草、甜椒、雨生红球藻、异抗坏血酸钠,与所述肉糜混合搅拌,滚揉,获得混合肉料;
C、将所述混合肉料装模进行速冻,获得冻肉料;
D、将所述冻肉料进行切片处理,获得的切片摊放在筛板上,进行低温烘干,获得烘干肉料;
E、将所述烘干肉料进行脱模,烘烤,获得果蔬肉脯。
优选的,步骤A中,所述原料肉包括猪肉、牛肉、羊肉、鱼肉、鸡肉、鸭肉、鹅肉中的一种或多种,过3~8mm筛板孔径的绞肉机绞成肉糜。
优选的,步骤B中,所述混合肉料中,海藻糖、雨生红球藻、异抗坏血酸钠的质量比为30:1:1。
实验中意外发现,海藻糖、雨生红球藻结合异抗坏血酸钠在质量比为30:1:1的特定比例下产生协同作用,发挥极好的护色效果,使获得的果蔬肉脯产品色泽鲜亮。
优选的,步骤B中,所述混合肉料包括如下重量份原料:白糖8~15份、海藻糖4~10份、冰水3~7份、胡萝卜汁3~7份、鱼露2~6份、酿造酱油1~3份、植物油0.5~2份、燕麦粉0.5~2份、甘草0.1~1份、甜椒0.1~0.5份、所述肉糜80~150份。
优选的,步骤B中,所述混合肉料包括如下重量份原料:白糖10份、海藻糖6份、冰水5份、胡萝卜汁5份、鱼露4份、酿造酱油2份、植物油1份、燕麦粉1份、甘草0.6份、甜椒0.3份、所述肉糜100份。
优选的,步骤B中,先混合搅拌5~10分钟,再进行真空滚揉20~40分钟。
优选的,步骤C中,在90分钟内完成速冻,速冻后中心温度为-18℃~-20℃。
优选的,步骤D中,所述切片的厚度为1~8mm。
优选的,步骤D中,烘干温度为55℃~65℃,烘干时间为3~5小时。
优选的,步骤E中,使用红外线烤炉进行烤制,烤制温度为100℃~105℃,烤制时间为3~8分钟。
一种上述营养均衡的果蔬肉脯的制备方法获得的营养高蛋白的果蔬肉脯。
与现有技术相比较,实施本发明,具有如下有益效果:
1、利用搅拌结合真空滚揉的技术,将燕麦粉和冰水进行乳化,形成一个整体均匀结构,在真空滚揉过程与肉料混合均匀,完全入味,不会出现粉质感,再进行速冻定型,切片摊筛烘干,切片厚薄大小规格统一;
2、利用海藻糖、雨生红球藻结合异抗坏血酸钠在特定比例下产生协同护色效果,保护胡萝卜汁色泽在加工、贮存、销售过程的变色,保持产品的外观,延长产品的货架期;
3、利用低温烘干脱水、低温烤制工艺,减少产品色泽变深,减少产品营养被破坏;
4、本发明制成的肉片色泽鲜红,肉味醇香,肉质紧致,略有弹性,保质期长。
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,下面将结合具体实施例对本发明作进一步地详细描述。
实施例1
一种营养均衡的果蔬肉脯,包括如下步骤制备:
(1)、取猪肉过5mm孔径筛板的绞肉机,绞成猪肉糜;
(2)、取白糖10kg、海藻糖6kg、0℃冰水5kg、胡萝卜汁5kg、鱼露4kg、酿造酱油2kg、植物油1kg、燕麦粉1kg、甘草0.6kg、甜椒0.3kg、雨生红球藻0.2kg、异抗坏血酸钠0.2kg,与100kg的猪肉糜混合搅拌5分钟,再倒入真空滚揉机真空滚揉40分钟;
(3)、将肉料装模,速冻至中心温度-18℃;
(4)、将冻肉料取出,切片5mm摊放在筛板上,然后装入不锈钢车架;
(5)、将不锈钢车架推入烘房,烘房温度设置60℃,持续烘干4.5小时;
(6)、将烘干好的肉片进行脱模,重新摊放在不锈钢筛上,用红外线烤炉烤制,烤炉温度设置105℃,烘烤时间7分钟,制得半成品,包装后,获得营养均衡的果蔬猪肉脯成品。
实施例2
一种营养均衡的果蔬肉脯,包括如下步骤制备:
(1)、取牛肉过3mm孔径筛板的绞肉机,绞成猪肉糜;
(2)、取白糖8kg、海藻糖3kg、0℃冰水3kg、胡萝卜汁3kg、鱼露2kg、酿造酱油1kg、植物油0.5kg、燕麦粉0.5kg、甘草0.1kg、甜椒0.1kg、雨生红球藻0.1kg、异抗坏血酸钠0.1kg,与80kg的牛肉糜混合搅拌5分钟,再倒入真空滚揉机真空滚揉10分钟;
(3)、将肉料装模,速冻至中心温度-19℃;
(4)、将冻肉料取出,切片3mm摊放在筛板上,然后装入不锈钢车架;
(5)、将不锈钢车架推入烘房,烘房温度设置55℃,持续烘干5小时;
(6)、将烘干好的肉片进行脱模,重新摊放在不锈钢筛上,用红外线烤炉高温烤制,烤炉温度设置100℃,烘烤时间8分钟,制得半成品,包装后,获得营养高蛋白的果蔬牛肉脯成品。
实施例3
一种营养高蛋白的果蔬肉脯,包括如下步骤制备:
(1)、取鸡肉过8mm孔径筛板的绞肉机,绞成猪肉糜;
(2)取白糖15kg、海藻糖9kg、0℃冰水7kg、胡萝卜汁7kg、鱼露6kg、酿造酱油3kg、植物油2kg、燕麦粉2kg、甘草1kg、甜椒0.5kg,雨生红球藻0.3kg、异抗坏血酸钠0.3kg,与150kg的鸡肉糜混合搅拌10分钟,再倒入真空滚揉机真空滚揉40分钟;
(3)、将肉料装模,速冻至中心温度-20℃;
(4)、将冻肉料取出,切片8mm摊放在筛板上,平直摊放在不锈钢筛板上,然后装入不锈钢车架;
(5)、将不锈钢车架推入烘房,烘房温度设置65℃,持续烘干3小时;
(6)、将烘干好的肉片进行脱模,重新摊放在不锈钢筛上,用红外线烤炉高温烤制,烤炉温度设置105℃,烘烤时间3分钟,制得半成品,包装后,获得营养均衡的果蔬鸡肉脯成品。
对比例1
一种营养均衡的果蔬肉脯,包括如下步骤制备:
(1)、取猪肉过5mm孔径筛板的绞肉机,绞成猪肉糜;
(2)、取白糖10kg、海藻糖6kg、0℃冰水5kg、胡萝卜汁5kg、鱼露4kg、酿造酱油2kg、植物油1kg、燕麦粉1kg、甘草0.6kg、甜椒0.3kg、异抗坏血酸钠0.4kg,与100kg的猪肉糜混合搅拌5分钟,再倒入真空滚揉机真空滚揉40分钟;
(3)、将肉料装模,速冻至中心温度-18℃;
(4)、将冻肉料取出,切片5mm摊放在筛板上,然后装入不锈钢车架;
(5)、将不锈钢车架推入烘房,烘房温度设置60℃,持续烘干4.5小时;
(6)、将烘干好的肉片进行脱模,重新摊放在不锈钢筛上,用红外线烤炉烤制,烤炉温度设置105℃,烘烤时间7分钟,制得半成品,包装后,获得营养均衡的果蔬猪肉脯成品。
对比例2
一种营养均衡的果蔬肉脯,包括如下步骤制备:
(1)、取猪肉过5mm孔径筛板的绞肉机,绞成猪肉糜;
(2)、取白糖10kg、海藻糖6kg、0℃冰水5kg、胡萝卜汁5kg、鱼露4kg、酿造酱油2kg、植物油1kg、燕麦粉1kg、甘草0.6kg、甜椒0.3kg、雨生红球藻0.4kg,与100kg的猪肉糜混合搅拌5分钟,再倒入真空滚揉机真空滚揉40分钟;
(3)、将肉料装模,速冻至中心温度-18℃;
(4)、将冻肉料取出,切片5mm摊放在筛板上,然后装入不锈钢车架;
(5)、将不锈钢车架推入烘房,烘房温度设置60℃,持续烘干4.5小时;
(6)、将烘干好的肉片进行脱模,重新摊放在不锈钢筛上,用红外线烤炉烤制,烤炉温度设置105℃,烘烤时间7分钟,制得半成品,包装后,获得营养均衡的果蔬猪肉脯成品。
对比例3
一种营养均衡的果蔬肉脯,包括如下步骤制备:
(1)、取猪肉过5mm孔径筛板的绞肉机,绞成猪肉糜;
(2)、取白糖16kg、0℃冰水5kg、胡萝卜汁5kg、鱼露4kg、酿造酱油2kg、植物油1kg、燕麦粉1kg、甘草0.6kg、甜椒0.3kg、雨生红球藻0.2kg、异抗坏血酸钠0.2kg,与100kg的猪肉糜混合搅拌5分钟,再倒入真空滚揉机真空滚揉40分钟;
(3)、将肉料装模,速冻至中心温度-18℃;
(4)、将冻肉料取出,切片5mm摊放在筛板上,然后装入不锈钢车架;
(5)、将不锈钢车架推入烘房,烘房温度设置60℃,持续烘干4.5小时;
(6)、将烘干好的肉片进行脱模,重新摊放在不锈钢筛上,用红外线烤炉烤制,烤炉温度设置105℃,烘烤时间7分钟,制得半成品,包装后,获得营养均衡的果蔬猪肉脯成品
对比例4
一种营养均衡的果蔬肉脯,包括如下步骤制备:
(1)、取猪肉过5mm孔径筛板的绞肉机,绞成猪肉糜;
(2)、取白糖10kg、海藻糖6kg、0℃冰水5kg、胡萝卜汁5kg、鱼露4kg、酿造酱油2kg、植物油1kg、燕麦粉1kg、甘草0.6kg、甜椒0.3kg、雨生红球藻0.1kg、异抗坏血酸钠0.3kg,与100kg的猪肉糜混合搅拌5分钟,再倒入真空滚揉机真空滚揉40分钟;
(3)、将肉料装模,速冻至中心温度-18℃;
(4)、将冻肉料取出,切片5mm摊放在筛板上,然后装入不锈钢车架;
(5)、将不锈钢车架推入烘房,烘房温度设置60℃,持续烘干4.5小时;
(6)、将烘干好的肉片进行脱模,重新摊放在不锈钢筛上,用红外线烤炉烤制,烤炉温度设置105℃,烘烤时间7分钟,制得半成品,包装后,获得营养均衡的果蔬猪肉脯成品。
对比例5
一种营养均衡的果蔬肉脯,包括如下步骤制备:
(1)、取猪肉过5mm孔径筛板的绞肉机,绞成猪肉糜;
(2)、取白糖10kg、海藻糖6kg、0℃冰水5kg、胡萝卜汁5kg、鱼露4kg、酿造酱油2kg、植物油1kg、燕麦粉1kg、甘草0.6kg、甜椒0.3kg、雨生红球藻0.3kg、异抗坏血酸钠0.1kg,与100kg的猪肉糜混合搅拌5分钟,再倒入真空滚揉机真空滚揉40分钟;
(3)、将肉料装模,速冻至中心温度-18℃;
(4)、将冻肉料取出,切片5mm摊放在筛板上,然后装入不锈钢车架;
(5)、将不锈钢车架推入烘房,烘房温度设置60℃,持续烘干4.5小时;
(6)、将烘干好的肉片进行脱模,重新摊放在不锈钢筛上,用红外线烤炉烤制,烤炉温度设置105℃,烘烤时间7分钟,制得半成品,包装后,获得营养均衡的果蔬猪肉脯成品。
对比例6
一种营养均衡的果蔬肉脯,包括如下步骤制备:
(1)、取猪肉过5mm孔径筛板的绞肉机,绞成猪肉糜;
(2)、取白糖10kg、海藻糖6kg、20℃常温水5kg、胡萝卜汁5kg、鱼露4kg、酿造酱油2kg、植物油1kg、燕麦粉1kg、甘草0.6kg、甜椒0.3kg、雨生红球藻0.2kg、异抗坏血酸钠0.2kg,与100kg的猪肉糜混合搅拌5分钟,再倒入真空滚揉机真空滚揉40分钟;
(3)、将肉料装模,速冻至中心温度-18℃;
(4)、将冻肉料取出,切片5mm摊放在筛板上,然后装入不锈钢车架;
(5)、将不锈钢车架推入烘房,烘房温度设置60℃,持续烘干4.5小时;
(6)、将烘干好的肉片进行脱模,重新摊放在不锈钢筛上,用红外线烤炉烤制,烤炉温度设置105℃,烘烤时间7分钟,制得半成品,包装后,获得营养均衡的果蔬猪肉脯成品。
对比例7
一种营养均衡的果蔬肉脯,包括如下步骤制备:
(1)、取猪肉过5mm孔径筛板的绞肉机,绞成猪肉糜;
(2)、取白糖10kg、海藻糖6kg、0℃冰水5kg、胡萝卜汁5kg、鱼露4kg、酿造酱油2kg、植物油1kg、燕麦粉1kg、甘草0.6kg、甜椒0.3kg、雨生红球藻0.2kg、异抗坏血酸钠0.2kg,与100kg的猪肉糜混合搅拌5分钟,再倒入真空滚揉机真空滚揉40分钟;
(3)、将肉料装模,速冻至中心温度-18℃;
(4)、将冻肉料取出,切片5mm摊放在筛板上,然后装入不锈钢车架;
(5)、将不锈钢车架推入烘房,烘房温度设置70℃,持续烘干4.5小时;
(6)、将烘干好的肉片进行脱模,重新摊放在不锈钢筛上,用红外线烤炉烤制,烤炉温度设置200℃,烘烤时间150秒,制得半成品,包装后,获得果蔬猪肉脯成品。
效果例1
实施例1与对比例1的区别仅在于,对比例1中未加入雨生红球藻,替换为等量的异抗坏血酸钠。
实施例1与对比例2的区别仅在于,对比例2中未加入异抗坏血酸钠,替换为等量的雨生红球藻。
实施例1与对比例3的区别仅在于,对比例3中未加入海藻糖,替换为等量的白糖。
实施例1与对比例4的区别仅在于,对比例4中加入,海藻糖、雨生红球藻、异抗坏血酸钠的质量比为60:1:3。
实施例1与对比例5的区别仅在于,对比例5中加入,海藻糖、雨生红球藻、异抗坏血酸钠的质量比为60:3:1。
实施例1与对比例6的区别仅在于,对比例6中未加入冰水,替换为等量的常温水。
实施例1与对比例7的区别仅在于,对比例7中采用未低温烘干脱水、低温烤制工艺制备。
对实施例1~3和对比例1~7获得的果蔬肉脯刚制成时和存放90天后的色泽进行观测,如表1所示。
表1
注:+表示色泽重度暗淡;++表示色泽中度暗淡;+++表示色泽轻微暗淡;++++表示色泽红润。
结合实际观察与表1可以发现:
实施例1~3相比与对比例1~3的果蔬肉脯更加红润有光泽,且在存放90天后依然呈现鲜红色泽,不易变黑,主要由于海藻糖、雨生红球藻结合异抗坏血酸钠在质量比为30:1:1的特定比例下产生协同作用,发挥极好的护色效果,复合后均匀分布于产品中,能有效的保护产品的色泽,呈现鲜红色泽,且不易变黑。
实施例1~3相比与对比例4和5的果蔬肉脯刚制成时色泽基本一致,红润有光泽。但存放90天后对比例4和5的果蔬肉脯有肉眼可见的变黑迹象,色泽变得较为暗淡,这提示了雨生红球藻或异抗坏血酸钠过多反而导致护色效果的下降。
与对比例6相比,实施例1~3的区别在于,采用燕麦粉加冰水搅拌乳化工艺。实施例1~3相比与对比例6的果蔬肉脯,色泽上无明显差异。但口感上,对比例6的果蔬肉脯有明显的粉质感,而实施例1~3的果蔬肉脯肉质光滑、结构紧致,有嚼劲,主要由于搅拌结合真空滚揉能使粉液结合成整体,不会导致燕麦粉没有黏性而影响产品,搅拌和真空滚揉使得产品更加入味,肉香味更加醇厚,因此制得的产品结构紧致,略有弹性。
与对比例7相比,实施例1~3的区别在于,采用低温烘干脱水、低温烤制工艺,减少产品色泽变深,减少产品营养被破坏。对比例7在刚制成时已有明显变黑迹象,而存放后变黑迹象加重,这可能由于高温烘干与烤制已经完全破坏了果蔬肉脯的营养结构,也无法发挥护色效果。实施例1~3相比与对比例7的果蔬肉脯,色泽鲜红,肉味醇香,肉质紧致,略有弹性,保质期长。
以上所揭露的仅为本发明的较佳实施例而已,当然不能以此来限定本发明之权利范围,因此依本发明权利要求所作的等同变化,仍属本发明所涵盖的范围。
Claims (10)
1.一种营养均衡的果蔬肉脯的制备方法,其特征在于,包括如下步骤:
A、取原料肉绞成肉糜;
B、取白糖、海藻糖、冰水、胡萝卜汁、鱼露、酿造酱油、植物油、燕麦粉、甘草、甜椒、雨生红球藻、异抗坏血酸钠,与所述肉糜混合搅拌,滚揉,获得混合肉料;
C、将所述混合肉料装模进行速冻,获得冻肉料;
D、将所述冻肉料进行切片处理,获得的切片摊放在筛板上,进行低温烘干,获得烘干肉料;
E、将所述烘干肉料进行脱模,烘烤,获得果蔬肉脯。
2.根据权利要求1所述营养均衡的果蔬肉脯的制备方法,其特征在于,步骤A中,所述原料肉包括猪肉、牛肉、羊肉、鸡肉、鸭肉、鹅肉中的一种或多种,过3~8mm筛板孔径的绞肉机绞成肉糜。
3.根据权利要求1所述营养均衡的果蔬肉脯的制备方法,其特征在于,步骤B中,所述混合肉料中,海藻糖、雨生红球藻、异抗坏血酸钠的质量比为30:1:1。
4.根据权利要求1所述营养均衡的果蔬肉脯的制备方法,其特征在于,步骤B中,所述混合肉料包括如下重量份原料:白糖8~15份、海藻糖3~10份、冰水3~7份、胡萝卜汁3~7份、鱼露2~6份、酿造酱油1~3份、植物油0.5~2份、燕麦粉0.5~2份、甘草0.1~1份、甜椒0.1~0.5份、雨生红球藻0.1~0.3份、异抗坏血酸钠0.1~0.3份、所述肉糜80~150份。
5.根据权利要求4所述营养均衡的果蔬肉脯的制备方法,其特征在于,步骤B中,所述混合肉料包括如下重量份原料:白糖10份、海藻糖6份、冰水5份、胡萝卜汁5份、鱼露4份、酿造酱油2份、植物油1份、燕麦粉1份、甘草0.6份、甜椒0.3份、雨生红球藻0.2份、异抗坏血酸钠0.2份、所述肉糜100份。
6.根据权利要求1所述营养均衡的果蔬肉脯的制备方法,其特征在于,步骤B中,先混合搅拌5~10分钟,再进行真空滚揉20~40分钟。
7.根据权利要求1所述营养均衡的果蔬肉脯的制备方法,其特征在于,步骤C中,在90分钟内完成速冻,速冻后中心温度为-18℃~-20℃。
8.根据权利要求1所述营养均衡的果蔬肉脯的制备方法,其特征在于,步骤D中,所述切片的厚度为1~8mm,烘干温度为55℃~65℃,烘干时间为3~5小时。
9.根据权利要求1所述营养均衡的果蔬肉脯的制备方法,其特征在于,步骤E中,使用红外线烤炉进行烤制,烤制温度为100℃~105℃,烤制时间为3~8分钟。
10.一种根据权利要求1所述营养均衡的果蔬肉脯的制备方法获得的营养高蛋白的果蔬肉脯。
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