CN114831265A - 熟化牛肚的配方及加工工艺 - Google Patents
熟化牛肚的配方及加工工艺 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Sustainable Development (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及牛肚加工处理领域,具体公开了熟化牛肚的配方及加工工艺。一种熟化牛肚的配方,包括原料及调味料,所述原料包括以下重量份:牛肚300~700份,所述调味料包括以下重量份:柑橘纤维素10~30份,乙基麦芽酚25~45份,酵母粉30~50份,食用盐1~3份,三聚磷酸钠10~20份,焦磷酸钠10~20份,碳酸氢钠10~20份。本发明的有益效果在于:该熟化牛肚的配方及加工工艺通过将柑橘纤维素、乙基麦芽酚和酵母粉的配合应用在牛肚的熟化工艺上,充分还原了牛肚的口感,增加了其口味,摒弃了市场上大量添加食品添加剂的做法,使牛肚更安全、更原汁原味,并且食用者在食用时无需复杂加工,采用蒸、煮、炸等多种方式均可食用,具有市场上良好的推广前景。
Description
技术领域
本发明涉及牛肚加工处理领域,特别涉及了熟化牛肚的配方及加工工艺。
背景技术
牛肚即牛胃,牛为反刍动物,共有四个胃,前三个胃为食道变异,即瘤胃也称草肚、网胃也称蜂巢胃或麻肚、瓣胃也称重瓣胃或百叶,最后一个才是真胃也称皱胃,牛肚含蛋白质、脂肪、钙、磷、铁、硫胺素、核黄素、尼克酸等,具有补益脾胃、补气养血、补虚益精、消渴、风眩之功效,适宜于病后虚羸、气血不足、营养不良、脾胃薄弱之人,牛肚一般人都可食用,尤适宜于病后虚羸、气血不足、营养不良、脾胃薄弱之人。
现如今,牛肚作为火锅明星食材已经进入大部分消费者的心目中,在家常餐桌上牛肚出现得也越来越多,但是,新鲜牛肚处理起来较为麻烦,需要耗费大量时间,对于上班一族来说,购买新鲜食材又难以处理,去食材店购买成品价格较为昂贵,并且牛肚成品中为了保鲜以及保证口味商家都会加入大量食品添加剂,虽然滑度等与新鲜牛肚相差无几,但口感却差别很大,失去了牛肚的嚼劲与韧性,而且这些食品添加剂食用过多也会对人体产生影响。
本申请所要解决的技术问题为:如何提供一种速食、价格实惠且口感与新鲜牛肚相差无二的熟化牛肚。
发明内容
为了克服现有技术的不足,本发明的目的在于提供一种的熟化牛肚的配方及加工工艺。
本发明所采用的技术方案为:一种熟化牛肚的配方,包括原料及调味料,所述原料包括以下重量份:牛肚300~700份,所述调味料包括以下重量份:柑橘纤维素10~30份,乙基麦芽酚25~45份,酵母粉30~50份,食用盐1~3份,三聚磷酸钠10~20份,焦磷酸钠10~20份,碳酸氢钠10~20份。
进一步的,所述熟化牛肚的配方,包括原料及调味料,所述原料优选为:牛肚500份,所述调味料优选为:柑橘纤维素20份,乙基麦芽酚35份,酵母粉40份,食用盐2份,三聚磷酸钠15份,焦磷酸钠15份,碳酸氢钠15份。
柑橘纤维素属于植物来源的膳食纤维,含有丰富的可溶性纤维,具有高结合水能力和乳化能力,能够替代多种胶体,在熟化牛肚上应用时赋予熟化牛肚无脱水收缩、高储存稳定性、减少脂肪、减少热量、降低成本的效果,同时通过软化牛肚胶质纤维以加快人体消化牛肚的速度,改善人体难以彻底消化牛肚的问题。
乙基麦芽酚是一种香味改良剂、增香剂和不良气味包括苦味、涩味、腥膻味、酸味的掩盖剂,对于牛肚去腥,具有改善和增强的显著效果,并且乙基麦芽酚能和肉中的氨基酸发生反应,明显增加产品的肉香,并能最大程度地增强肉香味。
酵母粉营养丰富,蛋白质含量高,并且含有18种人体必须的氨基酸以及功能性多肽包括谷胱甘肽,还含有膳食纤维葡聚糖和甘露聚糖,人体不可缺少的核酸及核苷酸、B族维生素,富含多种微量元素,本发明所用酵母粉作用体现在牛肚静态腌制中起到牛肚纤维膨胀和产品定型。
熟化牛肚的加工工艺,包括如下步骤:
S1、取准备好的牛肚放在解冻室内解冻10小时后切制成长条,切条后形成牛肚长条;
S2、将牛肚长条与调味料均匀分为6份,先将其中一份牛肚长条与调味料放入滚筒搅拌机内进行搅拌,后每隔5分钟放入一份牛肚长条与调味料,直至全部放完为止,搅拌时间共30分钟;
S3、将搅拌完成后的牛肚长条与调味料放置于密封的腌制箱内,并在牛肚长条外部裹上保鲜膜后腌制8小时;
S4、取蒸锅,将腌制完成后的牛肚放入蒸盘中,于1.2atm压强下蒸制15分钟后自然冷却得到熟化牛肚;
S5、将冷却后的熟化牛肚放入杀菌室内进行微波杀菌,杀菌时间5分钟;
S6、将熟化牛肚放入金属探测仪下检测后装袋,装袋时按照1千克/袋的标准装箱打包并贴标签,将打包后的产品放置入急冻室内急冻。
进一步的,所述牛肚长条的长宽范围值为5~7cm×1~2cm,切制后剩余的边角料的长度不超过6cm,宽度不超过2cm。
进一步的,所述滚筒搅拌机的转速为10转/分钟。
进一步的,所述杀菌室内的温度范围值为75~90℃,杀菌室内的微波频率范围值为300MHz~300GHz。
进一步的,所述急冻室内的冷却温度范围值为-2℃~-18℃。
进一步的,所述牛肚的熟化回收率至少为85%,所述熟化回收率的计算方式为:熟化牛肚÷解冻前牛肚的重量×100%。
本发明的有益效果在于:该熟化牛肚的配方及加工工艺通过将柑橘纤维素、乙基麦芽酚和酵母粉的配合应用在牛肚的熟化工艺上,充分还原了牛肚的口感,增加了其口味,摒弃了市场上大量添加食品添加剂的做法,使牛肚更安全、更原汁原味,并且食用者在食用时无需复杂加工,采用蒸、煮、炸等多种方式均可食用,具有市场上良好的推广前景。
具体实施方式
下面将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。
实施例一
一种熟化牛肚的配方,包括原料及调味料,所述原料由以下重量份组成:牛肚300份,所述调味料由以下重量份组成:柑橘纤维素10份,乙基麦芽酚25份,酵母粉30份,食用盐1份,三聚磷酸钠10份,焦磷酸钠10份,碳酸氢钠10份。
实施例二
一种熟化牛肚的配方,包括原料及调味料,所述原料由以下重量份组成:牛肚500份,所述调味料由以下重量份组成:柑橘纤维素20份,乙基麦芽酚35份,酵母粉40份,食用盐2份,三聚磷酸钠15份,焦磷酸钠15份,碳酸氢钠15份。
实施例三
一种熟化牛肚的配方,包括原料及调味料,所述原料由以下重量份组成:牛肚700份,所述调味料由以下重量份组成:柑橘纤维素30份,乙基麦芽酚45份,酵母粉50份,食用盐3份,三聚磷酸钠20份,焦磷酸钠20份,碳酸氢钠20份。
实施例四
取实施例2中的成品熟化牛肚500g,进行安全性检测,检测内容包括铅、总坤、苯甲酸及其钾盐、山梨酸及其钾盐、糖精钠、甜蜜素、阿斯巴甜、脱氢乙酸及其钠盐的含量,送检机构为吉克检测技术(福建)有限公司,报告编号为JK2204128003,检测结果如表一所示:
表一
由表一可得,在500g中的成品熟化牛肉中,铅共有0.055mg/kg,远小于国家规定的≤1.0mg/kg,总坤共有0.20mg/kg,远小于国家规定的≤0.5mg/kg;苯甲酸及其钾盐、山梨酸及其钾盐、糖精钠、甜蜜素、阿斯巴甜、脱氢乙酸及其钠盐均为检出,因此,本发明熟化牛肉的安全性极高,食用对人体无任何危害。
实施例五
取实施例2中的调味料,观察其色泽,品尝其滋味,轻嗅其气味,详看其状态,得到如表二所示的结果:
表二
由表二可得,本发明实施例2中的调味料从色泽、滋味、气味以及状态上来看,符合国家规定的要求。
实施例六
取实施例2中的调味料300g,进行营养成分的检测,检测内容包括能量、蛋白质、脂肪、碳水化合物以及钠的含量,检测结果如表三所示:
表三
由表三可得,每300g调味料中就含有930KJ的能量,3.37g的蛋白质,1.3g的脂肪,48.5g的总碳水化合物以及1.38×104mg的钠,对人体补充营养方面具有重大价值。
最后应说明的是,以上所述仅为本发明的优选实例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (8)
1.熟化牛肚的配方,其特征在于,包括原料及调味料,所述原料包括以下重量份:牛肚300~700份,所述调味料包括以下重量份:柑橘纤维素10~30份,乙基麦芽酚25~45份,酵母粉30~50份,食用盐1~3份,三聚磷酸钠10~20份,焦磷酸钠10~20份,碳酸氢钠10~20份。
2.根据权利要求1所述的熟化牛肚的配方,其特征在于,包括原料及调味料,所述原料优选为:牛肚500份,所述调味料优选为:柑橘纤维素20份,乙基麦芽酚35份,酵母粉40份,食用盐2份,三聚磷酸钠15份,焦磷酸钠15份,碳酸氢钠15份。
3.熟化牛肚的加工工艺,其特征在于,包括如下步骤:
S1、取准备好的牛肚放在解冻室内解冻10小时后切制成长条,切条后形成牛肚长条;
S2、将牛肚长条与调味料均匀分为6份,先将其中一份牛肚长条与调味料放入滚筒搅拌机内进行搅拌,后每隔5分钟放入一份牛肚长条与调味料,直至全部放完为止,搅拌时间共30分钟;
S3、将搅拌完成后的牛肚长条与调味料放置于密封的腌制箱内,并在牛肚长条外部裹上保鲜膜后腌制8小时;
S4、取蒸锅,将腌制完成后的牛肚放入蒸盘中,于1.2atm压强环境下蒸制15分钟后自然冷却得到熟化牛肚;
S5、将冷却后的熟化牛肚放入杀菌室内进行微波杀菌,杀菌时间5分钟;
S6、将熟化牛肚放入金属探测仪下检测后装袋,装袋时按照1千克/袋的标准装箱打包并贴标签,将打包后的产品放置入急冻室内急冻。
4.根据权利要求3所述的熟化牛肚的加工工艺,其特征在于,所述牛肚长条的长宽范围值为5~7cm×1~2cm,切制后剩余的边角料的长度不超过6cm,宽度不超过2cm。
5.根据权利要求3所述的熟化牛肚的加工工艺,其特征在于,所述滚筒搅拌机的转速为10转/分钟。
6.根据权利要求3所述的熟化牛肚的加工工艺,其特征在于,所述杀菌室内的温度范围值为75~90℃,杀菌室内的微波频率范围值为300MHz~300GHz。
7.根据权利要求3所述的熟化牛肚的加工工艺,其特征在于,所述急冻室内的冷却温度范围值为-2℃~-18℃。
8.根据权利要求3所述的熟化牛肚的加工工艺,其特征在于,所述牛肚的熟化回收率至少为85%,所述熟化回收率的计算方式为:熟化牛肚÷解冻前牛肚的重量×100%。
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