CN103478755B - 一种鸭肉棒及其制备方法 - Google Patents
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- 235000006439 Lemna minor Nutrition 0.000 title claims abstract description 34
- 235000013364 duck meat Nutrition 0.000 title claims abstract description 34
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- 241000209501 Spirodela Species 0.000 title 1
- 244000242291 Lemna paucicostata Species 0.000 claims abstract description 33
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 26
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- 238000007710 freezing Methods 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 241000254099 Melolontha melolontha Species 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 239000008280 blood Substances 0.000 claims abstract description 7
- 210000004369 blood Anatomy 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- 229940099112 cornstarch Drugs 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 7
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims abstract description 7
- 238000010792 warming Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000000945 filler Substances 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 235000013580 sausages Nutrition 0.000 claims abstract description 5
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- 238000010257 thawing Methods 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 4
- 241000234282 Allium Species 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
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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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
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- 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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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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- 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
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Abstract
本发明公开了一种鸭肉棒及其制备方法。本发明特征在于它由以下步骤组成,其中所用原料和辅料为:原料是解冻后去毛、骨、血污的冷冻鸭肉,辅料为:非碘盐、三聚磷酸盐、洋葱、姜汁、蛋液、白砂糖、味精、金龟1100蛋白粉、白胡椒粉、白面包糠、玉米淀粉的混合物;所述各步骤为:A、原料处理:将冷冻鸭肉在17-20℃下解冻24小时后,得原料鸭肉;B、拌料:将原料鸭肉投入搅拌机,加辅料搅拌,得搅拌料;C、灌肠:将搅拌料投入灌肠机灌肠,得鸭肉棒;D、热加工、冷却:将鸭肉棒放入高温炉,升温至70-74℃,恒温2分钟,再冷却至鸭肉棒中心温度<10℃;E、包装、速冻:将步骤D的鸭肉棒真空包装后在-25℃下速冻,于-18℃下冷藏。本发明主要用于制备鸭肉棒。
Description
技术领域
本发明涉及一种鸭肉棒及其制备方法。
背景技术
鸭肉棒是寻常百姓家餐桌上经常食用的菜肴,也是各地餐馆、酒楼经营中不可或缺的菜目,随着社会进步和人民生活的改善,人们对食的要求越来越高,不仅要求营养丰富,还要求色、香、味俱全,节日亲友间往来请客送礼也需别具一格,本发明的鸭肉棒及其制备方法正是在这样的时代背景下应运而生的。
发明内容
本发明的目的在于提供一种鸭肉棒及其制备方法,以满足大众对于餐饮菜肴方面的多元需求。
为实现上述目的,本发明的技术解决方案是:一种制备鸭肉棒的方法,其特征在于它由以下步骤组成,其中所用的原料和辅料的重量配比为:
(1)原料,是解冻后去毛、骨、血污的冷冻鸭肉100份,
辅料为下列组分的混合物:
(2)非碘盐0.75-0.79份,(3)三聚磷酸盐0.27-0.31份,(4)洋葱9.18-9.20份,(5)姜汁0.18-0.20份,(6)蛋液6.10-6.14份,(7)白砂糖0.42-0.50份,(8)味精0.25-0.27份,(9)金龟1100蛋白粉0.54-0.56份,(10)白胡椒粉0.17-0.19份,(11)白面包糠2-4份,(12)玉米淀粉0.30-0.32份;
所述的各步骤为:
A、原料处理:将冷冻鸭肉在17-20℃下解冻24小时后,得到原料鸭肉;
B、拌料:将步骤A得到的鸭肉投入搅拌机,加入辅料搅拌,得到搅拌料;
C、灌肠:将步骤B的搅拌料投入灌肠机进行灌肠,得到鸭肉棒;
D、热加工、冷却:将步骤C得到的鸭肉棒放入高温炉,升温至70-74℃,恒温2分钟,然后冷却至鸭肉棒中心温度<10℃;
E、包装、速冻:将步骤D的鸭肉棒进行真空包装后在-25℃下速冻,并于-18℃下冷藏。
按上述方法制备的鸭肉棒。
本发明的有益效果是:
冷冻鸭肉经过上述方法处理后获得的鸭肉棒,外表干爽,肉质殷红,有鸭肉固有的香味,质地致密,可谓色、香、味俱全。
具体实施方式
下面结合实施例对本发明及其具体实施方式作进一步详细说明。
本发明的特征在于它由以下步骤组成,其中所用的原料和辅料的重量配比为:
(1)原料,是解冻后去毛、骨、血污的冷冻鸭肉100份,
辅料为下列组分的混合物:
(2)非碘盐0.75-0.79份,(3)三聚磷酸盐0.27-0.31份,(4)洋葱9.18-9.20份,(5)姜汁0.18-0.20份,(6)蛋液6.10-6.14份,(7)白砂糖0.42-0.50份,(8)味精0.25-0.27份,(9)金龟1100蛋白粉0.54-0.56份,(10)白胡椒粉0.17-0.19份,(11)白面包糠2-4份,(12)玉米淀粉0.30-0.32份;
所述的各步骤为:
A、原料处理:将冷冻鸭肉在17-20℃下解冻24小时后,得到原料鸭肉;
B、拌料:将步骤A得到的鸭肉投入搅拌机,加入辅料搅拌,得到搅拌料;
C、灌肠:将步骤B的搅拌料投入灌肠机进行灌肠,得到鸭肉棒;
D、热加工、冷却:将步骤C得到的鸭肉棒放入高温炉,升温至70-74℃,恒温2分钟,然后冷却至鸭肉棒中心温度<10℃;
E、包装、速冻:将步骤D的鸭肉棒进行真空包装后在-25℃下速冻,并于-18℃下冷藏。
按上述方法制备的鸭肉棒。
本发明各组份均有市售。
以下给出本发明的实施例:
实例1
原料采用是解冻后去毛、骨、血污的冷冻鸭肉100份,
辅料为下列组分的混合物:
非碘盐0.75份,三聚磷酸盐0.27份,洋葱9.18份,姜汁0.18份,蛋液6.10份,白砂糖0.42份,味精0.25份,金龟1100蛋白粉0.54份,白胡椒粉0.17份,白面包糠2份,玉米淀粉0.30份。
本发明的制备步骤如下:
A、原料处理:将冷冻鸭肉在17℃下解冻24小时后,得到原料鸭肉;
B、拌料:将步骤A得到的鸭肉投入搅拌机,加入辅料搅拌,得到搅拌料;
C、灌肠:将步骤B的搅拌料投入灌肠机进行灌肠,得到鸭肉棒;
D、热加工、冷却:将步骤C得到的鸭肉棒放入高温炉,升温至70℃,恒温2分钟,然后冷却至鸭肉棒中心温度<10℃;
E、包装、速冻:将步骤D的鸭肉棒进行真空包装后在-25℃下速冻,并于-18℃下冷藏。
实例2
原料采用解冻后去毛、骨、血污的冷冻鸭肉100份,
辅料为下列组分的混合物:
非碘盐0.79份,三聚磷酸盐0.31份,洋葱9.20份,姜汁0.20份,蛋液6.14份,白砂糖0.50份,味精0.27份,金龟1100蛋白粉0.56份,白胡椒粉0.19份,白面包糠4份,玉米淀粉0.32份。
冷冻鸭肉解冻温度为20℃;高温炉升温至74℃;其余同实例1。
实例3
原料采用解冻后去毛、骨、血污的冷冻鸭肉100份,
辅料为下列组分的混合物:
非碘盐0.77份,三聚磷酸盐0.29份,洋葱9.19份,姜汁0.19份,蛋液6.12份,白砂糖0.46份,味精0.26份,金龟1100蛋白粉0.55份,白胡椒粉0.18份,白面包糠3份,玉米淀粉0.31份。
冷冻鸭肉解冻温度为18.5℃;高温炉的温度升至72℃;其余同实例1。
Claims (2)
1.一种鸭肉棒的制备方法,其特征在于它由以下步骤组成,其中所用原料和辅料的重量配比为:
(1)原料,是解冻后去毛、骨、血污的冷冻鸭肉100份,
辅料为下列组分的混合物:
(2)非碘盐0.75-0.79份,(3)三聚磷酸盐0.27-0.31份,(4)洋葱9.18-9.20份,(5)姜汁0.18-0.20份,(6)蛋液6.10-6.14份,(7)白砂糖0.42-0.50份,(8)味精0.25-0.27份,(9)金龟1100蛋白粉0.54-0.56份,(10)白胡椒粉0.17-0.19份,(11)白面包糠2-4份,(12)玉米淀粉0.30-0.32份;
所述的各步骤为:
A、原料处理:将冷冻鸭肉在17-20℃下解冻24小时后,得到原料鸭肉;
B、拌料:将步骤A得到的鸭肉投入搅拌机,加入辅料搅拌,得到搅拌料;
C、灌肠:将步骤B的搅拌料投入灌肠机进行灌肠,得到鸭肉棒;
D、热加工、冷却:将步骤C得到的鸭肉棒放入高温炉,升温至70-74℃,恒温2分钟,然后冷却至鸭肉棒中心温度<10℃;E、包装、速冻:将步骤D的鸭肉棒进行真空包装后在-25℃下速冻,并于-18℃下冷藏。
2.按权利要求1所述方法制备的鸭肉棒。
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