CN103549445A - 一种黑木耳高钙无糖肉松 - Google Patents
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Abstract
本发明公开了一种黑木耳高钙无糖肉松，其创新点在于：所用原料按照重量分计，包括如下组份：瘦肉60-70、黑木耳粉13-18、虾皮粉6-10、黄豆粉12-16、木糖醇7-12、色拉油2-5、酱油3-6、曲酒0.5-0.9、混合调味料0.3-0.7，经过原料准备、炒制、拣松和检验包装制得。本发明通过在猪肉中添加黑木耳和虾皮粉，生产的肉松制品具有多种营养成分；2）木耳含钙高，同时添加虾皮粉，是一种老少皆宜的高钙食品；3）通过采用木糖醇代替白砂糖，既保证了肉松原汁原味的口感，又满足了对糖分较为敏感的群体。
Description
技术领域
本发明涉及一种肉松及其制备方法，具体涉及一种加入含有多种营养成分的高钙、高蛋白的黑木耳无糖肉松。
背景技术
肉松是我国著名的特产，具有营养丰富，味美可口，携带方便等特点。它是将哺乳类动物肉除去水分后制成的粉末。传统的肉松营养成分单一。
黑木耳营养极为丰富，据史料记载，它是上古时代帝王独享之佳品，含有大量的碳水化合物、蛋白质、铁、钙、磷、胡萝卜素、维生素等营养物质，每100克中含钙375毫克，相当于鲫鱼的7倍；含铁185毫克，相当于鲫鱼的70倍。黑木耳还有多种药用价值，是一种珍贵的药材。明代着名医药学家李时珍在《本草纲目》中记载，木耳性甘平，主治益气不饥等，有补气益智，润肺补脑，活血止血之功效，常吃黑木耳还能起到清理消化道、清胃涤肠的作用。
发明内容
本发明的目的在于提供一种含有多种营养成分的高钙、高蛋白的黑木耳无糖肉松。
为解决上述技术问题，本发明采用如下技术方案实现：
一种黑木耳高钙无糖肉松，其特征在于：所用原料按照重量份计，包括如下组份：瘦肉60-70、黑木耳粉13-18、虾皮粉6-10、黄豆粉12-16、木糖醇7-12、色拉油2-5、酱油3-6、曲酒0.5-0.9、混合调味料0.3-0.7。
进一步的，所述混合调味料为食盐、味精、姜汁、茴香和八角粉。
为实现本发明的黑木耳高钙无糖肉松，本发明还提供了一种黑木耳高钙无糖肉松的制备方法，包括如下步骤：
1）原料准备
肉纤维准备：将猪肉切块，洗净，蒸煮，闷肉，捞出肉块，用拉丝机拉成肉丝，备用；
黑木耳粉准备：将洗干净的黑木耳浸泡，然后放入锅中煮烂，然后取出放入食品粉碎机进行粉碎，得到所需的黑木耳粉，备用；
2）炒制：将上述肉丝放入炒松机，开动炒松机，点火，炒制15～25分钟，然后将调味品放入，继续炒制15～25分钟，然后加入黑木耳粉、虾皮粉、黄豆粉，继续炒制20-30分钟，炒松时火力控制，温度不得低于250℃，并协助翻动，然后对油先用火加热到150～170℃，再均匀地洒在肉松上，拌匀，成品松水份控制在3.5%～4.5%之间，将炒好的肉松卸机，自然晾透；
3）拣松：将肉松按自然锅倒在台板上，拣掉筋膜，筋头，结头， 团块及其它杂质，拣松时锅与锅不得混合；拣好的肉松允许有少量筋膜、结头，无恶性杂质；
4）常规检验、包装。
本发明的有益效果：1）木耳含有丰富的水化合物、蛋白质、铁、钙、磷、胡萝卜素、维生素等营养物质，将其添加到肉松中生产的肉松制品具有多种营养成分；2）木耳含钙高，同时添加虾皮粉，是一种老少皆宜的高钙食品；3）通过采用木糖醇代替白砂糖，既保证了肉松原汁原味的口感，又满足了对糖分较为敏感的群体。
具体实施方式
下面结合具体实施例对本发明的技术方案作详细说明。
实施例1
猪肉100kg，黑木耳粉22 kg，虾皮粉10kg，黄豆粉20kg，木糖醇12kg，色拉油3.5kg，酱油5kg，曲酒0.9kg，混合调味料0.5kg，其中混合调味料为：食盐 150g，味精 120g，姜汁80g，茴香70g，八80g角粉。
制备过程：
1）原料准备
肉纤维准备：将猪肉切块，洗净，蒸煮，闷肉，捞出肉块，用拉丝机拉成肉丝，备用；
黑木耳粉准备：将洗干净的黑木耳浸泡，然后放入锅中煮烂，然后取出放入食品粉碎机进行粉碎，得到所需的黑木耳粉，备用；
2）炒制：将上述肉丝放入炒松机，开动炒松机，点火，炒制15～25分钟，然后将调味品放入，继续炒制15～25分钟，然后加入黑木耳粉、虾皮粉、黄豆粉，继续炒制20-30分钟，炒松时火力控制，温度不得低于250℃，并协助翻动，然后对油先用火加热到150～170℃，再均匀地洒在肉松上，拌匀，成品松水份控制在3.5%～4.5%之间，将炒好的肉松卸机，自然晾透；
3）拣松：将肉松按自然锅倒在台板上，拣掉筋膜，筋头，结头， 团块及其它杂质，拣松时锅与锅不得混合；拣好的肉松允许有少量筋膜、结头，无恶性杂质；
4）常规检验、包装。
实施例2
猪肉100kg，黑木耳粉25 kg，虾皮粉14kg，黄豆粉22kg，木糖醇17kg，色拉油6kg，酱油7kg，曲酒1kg，混合调味料0.5kg，其中混合调味料为：食盐 150g，味精 120g，姜汁80g，茴香70g，八80g角粉。
制备方法同实施例1。
上述实施例仅用以说明本发明的技术方案，而非对本发明的构思和保护范围进行限定，本发明的普通技术人员对本发明的技术方案进行修改或者等同替换，而不脱离技术方案的宗旨和范围，其均应涵盖在本发明的权利要求范围中。
Claims (3)
1.一种黑木耳高钙无糖肉松，其特征在于：所用原料按照重量份计，包括如下组份：瘦肉60-70、黑木耳粉13-18、虾皮粉6-10、黄豆粉12-16、木糖醇7-12、色拉油2-5、酱油3-6、曲酒0.5-0.9、混合调味料0.3-0.7。
2.根据权利要求1所述的一种黑木耳高钙无糖肉松，其特征在于：所述混合调味料为食盐、味精、姜汁、茴香和八角粉。
3. 一种黑木耳高钙无糖肉松的制备方法，其特征在于：包括以下步骤：
1）原料准备
肉纤维准备：将猪肉切块，洗净，蒸煮，闷肉，捞出肉块，用拉丝机拉成肉丝，备用；
黑木耳粉准备：将洗干净的黑木耳浸泡，然后放入锅中煮烂，然后取出放入食品粉碎机进行粉碎，得到所需的黑木耳粉，备用；
2)炒制：将上述肉丝放入炒松机，开动炒松机，点火，炒制15～25分钟，然后将调味品放入，继续炒制15～25分钟，然后加入黑木耳粉、虾皮粉、黄豆粉，继续炒制20-30分钟，炒松时火力控制，温度不得低于250℃，并协助翻动，然后对油先用火加热到150～170℃，再均匀地洒在肉松上，拌匀，成品松水份控制在3.5%～4.5%之间，将炒好的肉松卸机，自然晾透；
3）拣松：将肉松按自然锅倒在台板上，拣掉筋膜，筋头，结头， 团块及其它杂质，拣松时锅与锅不得混合；拣好的肉松允许有少量筋膜、结头，无恶性杂质；
4）常规检验、包装。
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Cited By (6)
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| CN103976375A (zh) * | 2014-04-08 | 2014-08-13 | 柳培健 | 一种即食型高钙营养肉松及其制备方法 |
| CN104172216A (zh) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | 一种黑米猪肉肉松 |
| CN104273568A (zh) * | 2014-09-11 | 2015-01-14 | 朱翠帮 | 一种降血糖肉松及其制备方法 |
| CN105581266A (zh) * | 2015-12-10 | 2016-05-18 | 安徽联喆玉竹有限公司 | 一种菱角风味百舌鸟肉松的制作方法 |
| CN106538965A (zh) * | 2016-11-08 | 2017-03-29 | 北京三仟锦食品有限公司 | 一种火腿蓉的加工方法及其制品 |
| CN106616396A (zh) * | 2016-12-09 | 2017-05-10 | 南通博泰美术图案设计有限公司 | 黑木耳高钙无糖肉松及其制备方法 |
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| CN103976375A (zh) * | 2014-04-08 | 2014-08-13 | 柳培健 | 一种即食型高钙营养肉松及其制备方法 |
| CN103976375B (zh) * | 2014-04-08 | 2015-12-02 | 柳培健 | 一种即食型高钙营养肉松及其制备方法 |
| CN104172216A (zh) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | 一种黑米猪肉肉松 |
| CN104273568A (zh) * | 2014-09-11 | 2015-01-14 | 朱翠帮 | 一种降血糖肉松及其制备方法 |
| CN105581266A (zh) * | 2015-12-10 | 2016-05-18 | 安徽联喆玉竹有限公司 | 一种菱角风味百舌鸟肉松的制作方法 |
| CN106538965A (zh) * | 2016-11-08 | 2017-03-29 | 北京三仟锦食品有限公司 | 一种火腿蓉的加工方法及其制品 |
| CN106616396A (zh) * | 2016-12-09 | 2017-05-10 | 南通博泰美术图案设计有限公司 | 黑木耳高钙无糖肉松及其制备方法 |
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