CN116268301A - 一种食用肉皮制品的加工工艺 - Google Patents

一种食用肉皮制品的加工工艺 Download PDF

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CN116268301A
CN116268301A CN202310149083.XA CN202310149083A CN116268301A CN 116268301 A CN116268301 A CN 116268301A CN 202310149083 A CN202310149083 A CN 202310149083A CN 116268301 A CN116268301 A CN 116268301A
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edible
pork skin
skin
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穆广辰
郑飞虎
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Shandong Shouwang Biotechnology Co ltd
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Abstract

本发明提供了一种食用肉皮制品的加工工艺，通过对现有食用肉皮制品加工工艺上的改进，具有弹性好、硬度高、脆感适中，肉感饱满，质构细腻，耐100℃水煮不化，耐煎烤，170℃油炸不化，硬度和弹性保持良好。适用于添加在高低温香肠中与各类速冻的烤肠、纯肉肠丸子、鱼豆腐、包子水饺等馅料中，增加其产品硬度、脆度和弹性，使蛋白质含量保持在8‑12％，补充其食品的胶原蛋白和多糖类物质。同时，降低产品制作成本，把低附加值的肉皮加工成外观好、口感佳的高端食材的优点，从而有效的解决了现有制作方式中的问题。

Description

一种食用肉皮制品的加工工艺
技术领域
本发明涉及食品加工技术领域，更具体的说，尤其涉及一种食用肉皮制品的加工工艺。
背景技术
肉皮内含有蛋白质26.4％，是猪肉的2.5倍，而且90％以上是大分子胶原蛋白和弹性蛋白。
胶原蛋白对皮肤有特殊的营养作用，能使贮水功能低下的皮肤细胞活力增强，功能改善，促进皮肤细胞吸收和贮存水分，防止皮肤干瘪起皱，使其丰富饱满平整光滑；弹性蛋白，能使皮肤的弹性增加，韧性增强，血液循环旺盛，营养供应充足，皱纹舒展，变浅或消失，皮肤显得娇嫩、细腻、光滑。
医圣张仲景的《伤寒论》中开列的"猪肤方"中指出猪皮有"和血脉，润肌肤"的作用，历代沿用不衰。
肉皮冻是一种蛋白质含量很高的肉制品，制作时以食用肉皮为原料加工而成，不但韧性好，色、香、味、口感俱佳，而且对人的皮肤、筋腱、骨骼、毛发都有重要的生理保健作用。
肉皮冻的营养成分主要有脂肪、蛋白质和纤维素等营养元素。
通过研究发现，食用肉皮内富含有大量的蛋白质，以肉皮为例，肉皮内的蛋白质含量是猪肉的2.5倍，碳水化合物的含量比猪肉高4倍，而脂肪含量却只有猪肉的1/2。
肉皮冻的营养价值主要表现在以下几点：
1、肉皮中含有大量的胶原蛋白质，它在做成肉皮冻的过程中可转化成明胶，明胶具有网状空间结构，它能结合许多水，增强细胞生理代谢，有效地改善机体生理功能和皮肤组织细胞的储水功能，使细胞得到滋润，保持湿润状态，防止皮肤过早褶皱，延缓皮肤的衰老过程。
2、肉皮味甘、性凉；有滋阴补虚，养血益气之功效；可用于治疗心烦、咽痛、贫血及各种出血性疾病。
3、肉皮是维生素B12非常好的来源，补充人体中因为维生素B12不足，出现的记忆力下降、表情呆滞、反应迟钝等现象。
4、肉皮中含有丰富的蛋白质、碳水化合物及脂肪，能够补充人体所需部分营养，使人的免疫力增强。
5、肉皮含有蛋白质、脂肪及硫酸皮肤素B，具有软化血管、抗凝血，促进造血功能和皮肤损伤愈合，其胶质的造血功能优于阿胶，常食可增加血红素含量及白细胞数的增加和抗血栓的形成。
同时，肉皮冻在使用方面也要注意的是：
肉皮冻适宜阴虚之人心烦、咽痛、下利者食用；适宜妇女血枯、月经不调者食用；也适宜血友病人出血者食用。
但外感咽痛、寒下利者忌食；患有肝病疾病、动脉硬化、高血压病的患者应少食或不食为好。
有鉴于其营养价值与食用价值，针对现有的常用的制作方式予以研究改良，提供一种食用肉皮制品的加工工艺，旨在通过该制备技术，达到提高实用价值性的目的。
发明内容
本发明的目的在于提供一种食用肉皮制品的加工工艺，以解决上述背景技术中提出的的问题。
为实现上述目的，本发明提供了一种食用肉皮制品的加工工艺，由以下具体技术手段所达成：
一种食用肉皮制品的加工工艺，包括以下几个步骤：
A、原料：选用食用肉皮100公斤；
B、制备工艺：具有以下几个步骤：
步骤一：清洗共分为三道工序：
1)初加工：通过高压水泵，用清水冲洗掉食用肉皮表面的血污与油污，将食用肉皮加入到清洗设备内，并加入兑水后的白醋水进行去油除腥清洗；
2)再加工：将清洗完成的食用肉皮，放入夹层锅内，加入300公斤的水进行加热，时间为30分钟，捞出食用肉皮放凉，并剔除食用肉皮表上的附着毛层与皮内侧的脂肪；
3)深加工：将上述清洗后的食用肉皮，再次放入到清洗设备中，加入通过水溶解后的碳酸氢钠进行浸泡2小时捞出，通过清洗设备进行清水清洗；
步骤二：将清洗后的食用肉皮，通过食用斩拌机或食用粉碎机，绞制成颗粒状在40-50目，备用；
步骤三：将150-250公斤水与颗粒状食用肉皮加入到具有搅拌系统的夹层锅内，进行搅拌，同时加入适量的盐与食用复配增稠剂；
步骤四：待搅拌均匀后，通过夹层锅的加热系统升温至70-85℃，时长1-2小时；
步骤五：完成加热后，待自然冷却至室内温度后，加入食用复配增脆剂，并通过搅拌设备对物料进行搅拌；
步骤六：取出搅拌均匀的物料，置于器皿内，放入保鲜柜内，使柜体内温度保持在0-4℃，静置8小时，待其凝固。
C、成品：将凝固后的成品，通过食用切割设备分割成等重块状，装入保鲜袋中入库备用。
作为本技术方案的进一步优化，本发明一种食用肉皮制品的加工工艺所述食用肉皮与水的比例为1：1.5-3。
作为本技术方案的进一步优化，本发明一种食用肉皮制品的加工工艺所述食用复配增稠剂的主要成分为磷酸盐、卡拉胶、魔芋粉、变性淀粉、黄原胶、瓜尔胶、田菁胶、琼脂中的一种或多种通过混合复配方式制作而成，且食用复配增稠剂的添加总量为成品的1％-2％。
作为本技术方案的进一步优化，本发明一种食用肉皮制品的加工工艺所述食用复配增脆剂主要成分为TG酶、食用明胶、海藻酸钠、酪蛋白酸钠、卡拉胶、氯化钾、氯化钙、大豆分离蛋白中的一种或多种通过混合复配方式制作而成，且食用复配增稠剂的添加总量为0.5％-1％。
由于上述技术方案的运用，本发明与现有技术相比具有下列优点：
本发明通过对现有食用肉皮制品加工工艺上的改进，具有弹性好、硬度高、脆感适中，肉感饱满，质构细腻，耐100℃水煮不化，耐煎烤，170℃油炸不化，硬度和弹性保持良好。
适用于添加在高低温香肠中与各类速冻的烤肠、纯肉肠丸子、鱼豆腐、包子水饺等馅料中，增加其产品硬度、脆度和弹性，使蛋白质含量保持在8-12％，补充其食品的胶原蛋白和多糖类物质。
同时，降低产品制作成本，把低附加值的肉皮加工成外观好、口感佳的高端食材的优点，从而有效的解决了现有制作方式中的问题。
附图说明
构成本申请的一部分的附图用来提供对本发明的进一步理解，本发明的示意性实施例及其说明用于解释本发明，并不构成对本发明的不当限定。在附图中：
图1为本发明的工艺流程示意图；
具体实施方式
下面将结合本发明实施例中的附图，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。
请参见图1，本发明提供一种食用肉皮制品的加工工艺的具体技术实施方案：
实施例一：一种食用肉皮制品的加工工艺，选用食用肉皮100公斤，主要为猪皮与牛皮；清洗时通过高压水泵，用清水冲洗掉食用肉皮表面的血污与油污，将食用肉皮加入到清洗设备内，并加入兑水后的白醋水进行去油除腥清洗；将清洗完成的食用肉皮，放入夹层锅内，加入300公斤的水进行加热，时间为30分钟，捞出食用肉皮放凉，并剔除食用肉皮表上的附着毛层与皮内侧的脂肪；将上述清洗后的食用肉皮，再次放入到清洗设备中，加入通过水溶解后的碳酸氢钠进行浸泡2小时捞出，通过清洗设备进行清水清洗；将清洗后的食用肉皮，通过食用斩拌机或食用粉碎机，绞制成颗粒状在40-50目，备用；将150-250公斤水与颗粒状食用肉皮加入到具有搅拌系统的夹层锅内，进行搅拌，同时加入适量的盐与食用复配增稠剂；待搅拌均匀后，通过夹层锅的加热系统升温至70-85℃，时长1-2小时；完成加热后，待自然冷却至室内温度后，加入食用复配增脆剂，并通过搅拌设备对物料进行搅拌；取出搅拌均匀的物料，置于器皿内，放入保鲜柜内，使柜体内温度保持在0-4℃，静置8小时，待其凝固；将凝固后的成品，通过食用切割设备分割成等重块状，装入保鲜袋中入库备用。
实施例二：选用食用肉皮100公斤；去毛去油脂去淤血，用清水冲洗入到清洗设备内清洗；80-100℃浸烫3-5分钟，保证烫皮均匀，适量水。皮将清洗完成的肉皮，放入夹层锅内，捞出备用；将烫后的食用肉皮，投入孔板为4-6mm的绞肉机，绞制成颗粒状，备用；将150-250kg水与颗粒加入到具有搅拌系统的夹层锅内，加热70-85℃进行搅拌，同时加入食用复配保水增稠剂3.5-4.5kg及淀粉15-25kg，搅拌均匀；熬制1-2小时；待变成均匀的糊状(即肉皮糊)后，出锅备用；再将肉皮糊投入乳化机，乳化成浆状；待冷却至40-55℃后，加入食用复配增脆剂，同时不断搅拌；搅拌均匀后放入0-4℃保鲜库中静置8小时凝固后，即为成品A蛋白；将A蛋白，通过食用切割设备分割成生产需要的形状，或用斩拌机斩拌或绞肉机搅碎成颗粒状，即可与其他原料混合制成烤肠、培根、肉馅等产品。
具体的，食用肉皮与水的比例为1：1.5-3，可根据需要的弹性、硬度和脆度适当调整水的比例，比如要求弹性好、硬度强和脆度高，可以比例调为1:1.5，要求出品率高，可以调为1:2.5。
具体的，食用复配增稠剂的主要成分为磷酸盐、卡拉胶、魔芋粉、变性淀粉、黄原胶、瓜尔胶、田菁胶、琼脂中的一种或多种通过混合复配方式制作而成，且食用复配增稠剂的添加总量为成品的1％-2％。
具体的，食用复配增脆剂主要成分为TG酶、食用明胶、海藻酸钠、酪蛋白酸钠、卡拉胶、氯化钾、氯化钙、大豆分离蛋白中的一种或多种通过混合复配方式制作而成，且食用复配增稠剂的添加总量为0.5％-1％。
综上所述：该一种食用肉皮制品的加工工艺，通过对现有食用肉皮制品加工工艺上的改进，具有弹性好、硬度高、脆感适中，肉感饱满，质构细腻，耐100℃水煮不化，耐煎烤，170℃油炸不化，硬度和弹性保持良好，适用于添加在高低温香肠中与各类速冻的烤肠、纯肉肠丸子、鱼豆腐、包子水饺等馅料中，增加其产品硬度、脆度和弹性，使蛋白质含量保持在8-12％，补充其食品的胶原蛋白和多糖类物质，同时，降低产品制作成本，把低附加值的肉皮加工成外观好、口感佳的高端食材的优点，从而有效的解决了现有制作方式中的问题。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。

Claims (4)

1.一种食用肉皮制品的加工工艺，包括以下几个步骤：
A、原料：选用食用肉皮100公斤；
B、制备工艺：具有以下几个步骤：
步骤一：清洗共分为三道工序：
1)初加工：通过高压水泵，用清水冲洗掉食用肉皮表面的血污与油污，将食用肉皮加入到清洗设备内，并加入兑水后的白醋水进行去油除腥清洗；
2)再加工：将清洗完成的食用肉皮，放入夹层锅内，加入300公斤的水进行加热，时间为30分钟，捞出食用肉皮放凉，并剔除食用肉皮表上的附着毛层与皮内侧的脂肪；
3)深加工：将上述清洗后的食用肉皮，再次放入到清洗设备中，加入通过水溶解后的碳酸氢钠进行浸泡2小时捞出，通过清洗设备进行清水清洗；
步骤二：将清洗后的食用肉皮，通过食用斩拌机或食用粉碎机，绞制成颗粒状在40-50目，备用；
步骤三：将150-250公斤水与颗粒状食用肉皮加入到具有搅拌系统的夹层锅内，进行搅拌，同时加入适量的盐与食用复配增稠剂；
步骤四：待搅拌均匀后，通过夹层锅的加热系统升温至70-85℃，时长1-2小时；
步骤五：完成加热后，待自然冷却至室内温度后，加入食用复配增脆剂，并通过搅拌设备对物料进行搅拌；
步骤六：取出搅拌均匀的物料，置于器皿内，放入保鲜柜内，使柜体内温度保持在0-4℃，静置8小时，待其凝固。
C、成品：将凝固后的成品，通过食用切割设备分割成等重块状，装入保鲜袋中入库备用。
2.根据权利要求1所述的一种食用肉皮制品的加工工艺，其特征在于：所述食用肉皮与水的比例为1：1.5-3。
3.根据权利要求1所述的一种食用肉皮制品的加工工艺，其特征在于：所述食用复配增稠剂的主要成分为磷酸盐、卡拉胶、魔芋粉、变性淀粉、黄原胶、瓜尔胶、田菁胶、琼脂中的一种或多种通过混合复配方式制作而成，且食用复配增稠剂的添加总量为成品的1％-2％。
4.根据权利要求1所述的一种食用肉皮制品的加工工艺，其特征在于：所述食用复配增脆剂主要成分为TG酶、食用明胶、海藻酸钠、酪蛋白酸钠、卡拉胶、氯化钾、氯化钙、大豆分离蛋白中的一种或多种通过混合复配方式制作而成，且食用复配增稠剂的添加总量为0.5％-1％。
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