CN103704751A - 一种低盐香辣鸭肉酱及制作方法 - Google Patents
一种低盐香辣鸭肉酱及制作方法 Download PDFInfo
- Publication number
- CN103704751A CN103704751A CN201410014545.8A CN201410014545A CN103704751A CN 103704751 A CN103704751 A CN 103704751A CN 201410014545 A CN201410014545 A CN 201410014545A CN 103704751 A CN103704751 A CN 103704751A
- Authority
- CN
- China
- Prior art keywords
- salt
- duck
- meat sauce
- sauce
- low
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 40
- 235000006439 Lemna minor Nutrition 0.000 title claims abstract description 31
- 235000013364 duck meat Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 9
- 241000209501 Spirodela Species 0.000 title abstract 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 57
- 150000003839 salts Chemical class 0.000 claims abstract description 51
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 43
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 159000000000 sodium salts Chemical class 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 9
- 239000001527 calcium lactate Substances 0.000 claims abstract description 9
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 9
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 9
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 8
- 239000001110 calcium chloride Substances 0.000 claims abstract description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 239000001103 potassium chloride Substances 0.000 claims abstract description 8
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 8
- 239000011780 sodium chloride Substances 0.000 claims abstract description 6
- 235000011148 calcium chloride Nutrition 0.000 claims abstract description 4
- 238000005554 pickling Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 244000242291 Lemna paucicostata Species 0.000 claims description 25
- 235000013339 cereals Nutrition 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 12
- 240000004160 Capsicum annuum Species 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 238000004458 analytical method Methods 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims 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 description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 6
- 208000034656 Contusions Diseases 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 208000034526 bruise Diseases 0.000 claims description 3
- 210000002808 connective tissue Anatomy 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 210000003491 skin Anatomy 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 210000001519 tissue Anatomy 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000011112 process operation Methods 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000002131 composite material Substances 0.000 abstract 3
- 241000234282 Allium Species 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010029240 Neuritis Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001800 adrenalinergic effect Effects 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000002318 cardia Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- BWMISRWJRUSYEX-SZKNIZGXSA-N terbinafine hydrochloride Chemical compound Cl.C1=CC=C2C(CN(C\C=C\C#CC(C)(C)C)C)=CC=CC2=C1 BWMISRWJRUSYEX-SZKNIZGXSA-N 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
本发明涉及一种低盐香辣鸭肉酱及制备方法。所用原料主要有：鸭腿肉、甜面酱、复合盐等；复合盐包括食品级氯化钠、氯化钾、氯化钙和乳酸钙；具体加工操作步骤包括：鸭腿肉的预处理、搅拌腌制、炒制、熬制、灌装、排气、灭菌。本发明低盐香辣鸭肉酱营养价值高，风味浓郁、口感佳等特点，且使用复合盐替代食盐，低盐香辣鸭肉酱中钠盐含量≤1.5%，显著降低了产品中的食盐含量，并能保持肉酱类产品的色泽、质地及保质期。本发明的低盐肉酱产品符合当今社会人们追求健康、营养、风味的食品消费需求，具有广阔的市场发展前景。
Description
技术领域
本发明属于调味品及肉制品加工领域，具体涉及低盐香辣鸭肉酱的制作方法。
背景技术
我国是世界上最大的水禽生产与消费国。鸭肉作为水禽食品之一，味甘、寒，入肺胃肾经，有滋补、养胃、补肾、消水肿、止热痢、止咳化痰等作用；鸭肉具有低脂肪、低胆固醇、高蛋白等优点，其中的脂肪酸熔点低，易于消化；鸭肉中还含有较丰富的烟酸，是构成人体内两种重要辅酶的成分之一，可预防心肌梗死等心脏疾病，且其B族维生素和维生素E的含量高于其他肉品，能有效抵抗脚气病、神经炎等多种炎症，还具有抗衰老功效。肉酱是现代消费者非常喜爱的调味品之一，而现在市场上的肉酱多以猪肉和牛肉为原料，品种较少，且食盐含量普遍较高，易诱发高血压等疾病。
发明内容
为满足当今社会人们追求健康、营养、风味的食品消费需求，本发明开发了一种低盐香辣鸭肉酱。
一种低盐香辣鸭肉酱所用原料和辅料如下：
原料：颗粒状的鸭肉60-65g、甜面酱30-35 g；
辅料：黄豆粉20-25 g、小麦粉4-6 g、五香粉0.4-0.5 g、生姜粉0.4-0.5 g、复合盐10-11 g、鲜葱末5-7 g、干辣椒5-7 g、味精0.8-0.9 g、植物油25-30 g、水350-400 g；
所述复合盐由重量比20%的氯化钠、35%的氯化钾、20%的氯化钙和25%的乳酸钙组成，且所有盐均为食品级；所述低盐香辣鸭肉酱中钠盐含量≤1.5%。
所述的低盐香辣鸭肉酱的方法，具体加工操作步骤如下：
（1）鸭肉预处理：将剔除骨头、皮、结缔组织及瘀伤组织的鸭肉洗净、沥干，切成黄豆大小的鸭肉粒；
（2）搅拌、腌制：在温度0-10℃条件下，将复合盐与鸭肉粒搅拌均匀，腌制30min；
（3）炒制：将植物油、干辣椒和鲜葱末一起炒制，炒制到有浓郁的辣椒油香味产生；再将腌制好的鸭肉粒倒入锅中，一起翻炒，直至鸭肉粒表面发白，得到熟鸭肉粒；
（4）熬制：将甜面酱、熟鸭肉粒和其他辅料即黄豆粉、小麦粉、五香粉、生姜粉和水一起混合均匀，文火熬制25～30分钟，加入味精混合均匀，即得到低盐香辣鸭肉酱；
（5）灌装、排气、灭菌：将步骤（4）熬制的低盐香辣鸭肉酱出锅，保持料温80℃以上，热灌装；灌装后肉酱排气15min，温度121℃灭菌20min，杀菌结束快速冷却至室温，得低盐香辣鸭肉酱产品，低盐香辣鸭肉酱产品的酱色纯正，有光泽；质地均匀，鸭肉粒富有弹性；风味浓郁，咸、甜适中；钠盐含量≤1.5%。
所述复合盐中的氯化钠、氯化钾、氯化钙和乳酸钙均为食品级盐。
所述鸭肉为冰冻或新鲜的鸭后腿肉。
本发明的有益技术效果体现在以下方面：
1.本发明以鸭肉为主要原料，添加剂使用：符合《食品安全国家标准 食品添加剂使用标准》（GB 2760）的要求；利用食品级氯化钾、氯化钙、乳酸钙部分替代传统食盐，钠盐含量≤1.5%，显著降低产品中钠盐的含量；
2.本发明的产品具有高蛋白、低脂肪、低钠盐的特点；营养丰富，食用安全；添加适量的钾盐，可抑制肾上腺素的释放，促进体内钠和水的排出，有利于降低血压；添加的氯化钙和乳酸钙，可提高钙含量，改善肉的嫩度及风味，并保持产品的色泽，同时乳酸钙还具有较强的抑菌效果，弥补了钠盐降低可能导致产品保质期缩短的缺陷；
3.本发明的低盐肉酱产品符合当今社会人们追求健康、营养、风味的食品消费需求，具有广阔的市场发展前景。
具体实施方式
下面结合实施例，对本发明作进一步地说明。
实施例1
原料：颗粒状的鸭肉60、甜面酱30；
辅料：黄豆粉20、小麦粉4、五香粉0.4、生姜粉0.4、复合盐10、鲜葱末5、干辣椒5、味精0.8、植物油30、自来水350。其中复合盐重量配比为：食品级氯化钠20%、食品级氯化钾35%、食品级氯化钙20%、食品级乳酸钙25%。
加工方法如下：
（1）鸭腿的预处理：剔除冷冰的鸭后腿中的骨头、皮、结缔组织及瘀伤组织，用清水清洗、沥干，再用切丁机将鸭腿肉分切成黄豆大小的鸭肉粒；
（2）搅拌、腌制：在温度0-10℃条件下，将复合盐与鸭肉粒搅拌均匀后，腌制30min；
（3）炒制：将植物油倒入洁净的平底锅中，用电磁炉加热植物油，至微冒烟状态；将切成粉末状的干辣椒和鲜葱末倒入锅中，炒制到有浓郁的辣椒油香味产生；再将腌制好的鸭肉粒倒入锅中进行翻炒，直至鸭肉粒表面发白，得到熟鸭肉粒；
（4）熬制：将甜面酱、熟鸭肉粒和及其他辅料即黄豆粉、小麦粉、五香粉、生姜粉和水加入锅中混合均匀，在电磁炉上文火熬制25 min（可见水分已几乎蒸干），加入味精混合均匀，即得到低盐香辣鸭肉酱；
（5）灌装、排气、灭菌：将步骤（4）熬制的低盐香辣鸭肉酱出锅，保持料温80℃以上热灌装；灌装后肉酱排气15min，温度121℃灭菌20min，杀菌结束后快速冷却至室温，得低盐香辣鸭肉酱产品。低盐香辣鸭肉酱产品酱色纯正，有光泽；质地均匀，鸭肉粒富有弹性；风味浓郁，咸、甜适中；钠盐含量≤1.2%。
实施例2
原料：颗粒状的鸭肉65、甜面酱35；
辅料：黄豆粉25、小麦粉6、五香粉0.5、生姜粉0.5、复合盐11、鲜葱末7、干辣椒7、味精0.9、植物油30、自来水400。
除熬制过程中文火熬制30 min外，复合盐的配比、肉酱的其它加工方法均同实施例1。
所得低盐香辣鸭肉酱的钠盐含量≤1.2%；低盐香辣鸭肉酱产品香辣爽口，鸭肉质地嫩；其他质量指标同实施例1。
Claims (4)
1.一种低盐香辣鸭肉酱，其特征在于所用原料和辅料如下：
原料：颗粒状的鸭肉60-65g、甜面酱30-35 g；
辅料：黄豆粉20-25 g、小麦粉4-6 g、五香粉0.4-0.5 g、生姜粉0.4-0.5 g、复合盐10-11 g、鲜葱末5-7 g、干辣椒5-7 g、味精0.8-0.9 g、植物油25-30 g、水350-400 g；
所述复合盐由重量比20%的氯化钠、35%的氯化钾、20%的氯化钙和25%的乳酸钙组成，且所有盐均为食品级；所述低盐香辣鸭肉酱中钠盐含量≤1.5%。
2.制作权利要求1所述的低盐香辣鸭肉酱的方法，其特征在于具体加工操作步骤如下：
（1）鸭肉预处理：将剔除骨头、皮、结缔组织及瘀伤组织的鸭肉洗净、沥干，切成黄豆大小的鸭肉粒；
（2）搅拌、腌制：在温度0-10℃条件下，将复合盐与鸭肉粒搅拌均匀，腌制30min；
（3）炒制：将植物油、干辣椒和鲜葱末一起炒制，炒制到有浓郁的辣椒油香味产生；再将腌制好的鸭肉粒倒入锅中，一起翻炒，直至鸭肉粒表面发白，得到熟鸭肉粒；
（4）熬制：将甜面酱、熟鸭肉粒和其他辅料即黄豆粉、小麦粉、五香粉、生姜粉和水一起混合均匀，文火熬制25～30分钟，加入味精混合均匀，即得到低盐香辣鸭肉酱；
（5）灌装、排气、灭菌：将步骤（4）熬制的低盐香辣鸭肉酱出锅，保持料温80℃以上，热灌装；灌装后肉酱排气15min，温度121℃灭菌20min，杀菌结束快速冷却至室温，得低盐香辣鸭肉酱产品，低盐香辣鸭肉酱产品的酱色纯正，有光泽；质地均匀，鸭肉粒富有弹性；风味浓郁，咸、甜适中；钠盐含量≤1.5%。
3.根据权利要求1所述的制作低盐香辣鸭肉酱的方法，其特征在于：所述复合盐中的氯化钠、氯化钾、氯化钙和乳酸钙均为食品级盐。
4.根据权利要求2所述的制作低盐香辣鸭肉酱的方法，其特征在于：所述鸭肉为冰冻或新鲜的鸭后腿肉。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410014545.8A CN103704751B (zh) | 2014-01-14 | 2014-01-14 | 一种低盐香辣鸭肉酱及制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410014545.8A CN103704751B (zh) | 2014-01-14 | 2014-01-14 | 一种低盐香辣鸭肉酱及制作方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103704751A true CN103704751A (zh) | 2014-04-09 |
| CN103704751B CN103704751B (zh) | 2015-08-12 |
Family
ID=50398422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410014545.8A Expired - Fee Related CN103704751B (zh) | 2014-01-14 | 2014-01-14 | 一种低盐香辣鸭肉酱及制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704751B (zh) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256517A (zh) * | 2014-08-06 | 2015-01-07 | 王方玉 | 一种鸭肉酱 |
| CN104473208A (zh) * | 2014-11-28 | 2015-04-01 | 合肥工业大学 | 一种低盐荷叶猪肉糜脯 |
| CN105105190A (zh) * | 2015-09-06 | 2015-12-02 | 徐州工程学院 | 一种鸭肉酱及其制备方法 |
| CN105266136A (zh) * | 2015-12-04 | 2016-01-27 | 湖南海佳食品科技有限公司 | 一种鸭肉酱及其制备方法 |
| CN105982231A (zh) * | 2016-03-03 | 2016-10-05 | 合肥工业大学 | 一种低盐高钙鸡肉纸 |
| CN106509828A (zh) * | 2016-12-09 | 2017-03-22 | 界首市昌盛养殖专业合作社 | 一种发酵鸭肉酱 |
| CN106562388A (zh) * | 2016-10-21 | 2017-04-19 | 安徽联喆玉竹有限公司 | 一种巴戟天风味山鹑肉酱的制作方法 |
| CN106690256A (zh) * | 2016-10-21 | 2017-05-24 | 安徽联喆玉竹有限公司 | 一种禾叶墨斛风味海盘车肉酱 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030071670A (ko) * | 2003-07-19 | 2003-09-06 | 김효숙 | 육류용 양념 소스 및 이를 이용한 오리고기 조리방법 |
| CN1463630A (zh) * | 2002-06-12 | 2003-12-31 | 刘洪英 | 辣肉酱及其制作方法 |
| CN102379414A (zh) * | 2011-10-11 | 2012-03-21 | 徐州工程学院 | 一种香辣鸭肉酱及制作方法 |
| CN102461866A (zh) * | 2010-11-11 | 2012-05-23 | 天津市兰氏调味品有限公司 | 一种鸭肉酱及其制作方法 |
| CN103251026A (zh) * | 2013-04-12 | 2013-08-21 | 南京佳邦食品有限公司 | 一种用于腌制肉制品的混合盐及其应用 |
-
2014
- 2014-01-14 CN CN201410014545.8A patent/CN103704751B/zh not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1463630A (zh) * | 2002-06-12 | 2003-12-31 | 刘洪英 | 辣肉酱及其制作方法 |
| KR20030071670A (ko) * | 2003-07-19 | 2003-09-06 | 김효숙 | 육류용 양념 소스 및 이를 이용한 오리고기 조리방법 |
| CN102461866A (zh) * | 2010-11-11 | 2012-05-23 | 天津市兰氏调味品有限公司 | 一种鸭肉酱及其制作方法 |
| CN102379414A (zh) * | 2011-10-11 | 2012-03-21 | 徐州工程学院 | 一种香辣鸭肉酱及制作方法 |
| CN103251026A (zh) * | 2013-04-12 | 2013-08-21 | 南京佳邦食品有限公司 | 一种用于腌制肉制品的混合盐及其应用 |
Non-Patent Citations (1)
| Title |
|---|
| 张芸，等: "香辣花生鸭丁酱的工艺研究", 《湖北农业科学》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256517A (zh) * | 2014-08-06 | 2015-01-07 | 王方玉 | 一种鸭肉酱 |
| CN104473208A (zh) * | 2014-11-28 | 2015-04-01 | 合肥工业大学 | 一种低盐荷叶猪肉糜脯 |
| CN105105190A (zh) * | 2015-09-06 | 2015-12-02 | 徐州工程学院 | 一种鸭肉酱及其制备方法 |
| CN105266136A (zh) * | 2015-12-04 | 2016-01-27 | 湖南海佳食品科技有限公司 | 一种鸭肉酱及其制备方法 |
| CN105982231A (zh) * | 2016-03-03 | 2016-10-05 | 合肥工业大学 | 一种低盐高钙鸡肉纸 |
| CN106562388A (zh) * | 2016-10-21 | 2017-04-19 | 安徽联喆玉竹有限公司 | 一种巴戟天风味山鹑肉酱的制作方法 |
| CN106690256A (zh) * | 2016-10-21 | 2017-05-24 | 安徽联喆玉竹有限公司 | 一种禾叶墨斛风味海盘车肉酱 |
| CN106509828A (zh) * | 2016-12-09 | 2017-03-22 | 界首市昌盛养殖专业合作社 | 一种发酵鸭肉酱 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103704751B (zh) | 2015-08-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103704751B (zh) | 一种低盐香辣鸭肉酱及制作方法 | |
| CN104172127B (zh) | 一种清真香菇牛肉酱及其制备方法 | |
| CN102845727B (zh) | 一种适合于非油炸杂粮方便面的杂酱调味包及其生产方法 | |
| CN105661377B (zh) | 一种高蛋白低热量鱼肉脆片的制备方法 | |
| CN109463722A (zh) | 一种香菇风味下饭酱及其制备方法 | |
| CN103416717A (zh) | 一种酿造香菇酱油的生产方法 | |
| CN104305095A (zh) | 一种鲟鱼火锅底料及其的制备方法 | |
| CN102894281A (zh) | 高蛋白营养挂面 | |
| CN104305155A (zh) | 一种白牛肝菌鸡肉酱及其制备方法 | |
| CN102461826A (zh) | 一种酱黄瓜的加工方法 | |
| CN104286701A (zh) | 一种玫瑰豆渣锅巴及其制备方法 | |
| CN104872533A (zh) | 炸酱面及其制备方法 | |
| CN104323311A (zh) | 一种啤酒鸭翅的制作方法 | |
| KR20150139574A (ko) | 통 새우를 원료로 이용한 대하 소스의 가공방법 | |
| CN103948070B (zh) | 一种山药杏鲍菇蛋卷的制备方法 | |
| CN105433350A (zh) | 一种蒜茸豆豉酱 | |
| CN105326014A (zh) | 一种腊味韭花酱 | |
| CN103005486B (zh) | 一种豆粒牛蹄肉的加工方法及其豆粒牛蹄肉 | |
| KR101604115B1 (ko) | 미강을 함유하는 두부 순대의 제조방법 | |
| CN103704733B (zh) | 方便即食型复合蔬菜肉制品 | |
| CN102210440A (zh) | 一种片剂排骨精味调料 | |
| KR20110002537A (ko) | 된장콜라비장아찌의 제조방법 | |
| CN104430714A (zh) | 牛肉饼及制作方法 | |
| KR101642106B1 (ko) | 닭가슴살을 이용한 육수 제조방법 | |
| CN104256565A (zh) | 一种香菇黄豆牛肉酱及其制作方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150812 Termination date: 20220114 |