CN103976380B - 一种熘制快餐肉制品的加工方法 - Google Patents
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Abstract
本发明提供了一种熘制快餐肉制品的加工方法，包括原料的清洗分切、预裹粉、浸泡浆料、初炸、速冻、深炸、熘制等工序。本发明方法加工出的肉制品营养成分最大限度的被保留，食用方便，烹饪时间短、口感纯正、外脆里嫩、香飘四溢、外形美观、食用方便，是绝佳的快餐美食。
Description
技术领域
本发明涉及食品加工领域，具体涉及一种熘制快餐肉制品的加工方法。
背景技术
市场上各种油炸食品种类繁多，口味各异，各类油炸食品在制作时大多在我油炸前裹上不同口味的油炸粉，现有的油炸粉一般有面包粉、山芋粉、太白粉等。现有的油炸食品虽然好吃，但是吃多了很容易上火，同时营养流失比较多，且难以消化，同时炸好后放置在空气中，很容易变软，回油比较快，吃起来会很油腻影响口感，目前还没有见到功能性油炸粉的报道。
发明内容
本发明提供了一种熘制快餐肉制品的加工方法。本加工方法加工出的快餐肉制品营养成分最大限度的被保留，食用方便，烹饪时间短、口感纯正、外脆里嫩、香飘四溢、外形美观、方便食用，是绝佳的快餐美食，在油炸粉里通过添加具有清热降火的中草药成分，克服了现有油炸食品的食用容易上火，用本发明的油炸粉油炸出的肉制品可以在常温下静置4-5小时，仍可以维持酥脆的口感，保持外形美观。
本发明的采用如下技术方案：
一种熘制快餐肉制品的加工方法，其特征在于，包括以下步骤：
（1）选择新鲜的肉制品原料，洗净利水后切成长4-5cm、宽2-3cm的长方形肉块；
（2）将切好的肉块裹上自制的油炸粉；
（3）取油炸粉加2.33倍的冰水快速搅拌均匀，得到浆料，放置4-5分钟后备用；
（4）将步骤（2）裹好粉的肉块快速浸入到步骤（3）制好的浆料中，2-3秒后快速取出；
（5）将浸泡浆料的肉块放入到190-200℃的热油中预炸40秒-60秒；
（6）预炸好的肉块让其自然冷却至室温，然后放进冰箱速冻室，速冻4-5小时；
（7）将速冻后的肉块取出放入到175-180℃的热油再深炸2-3分钟；
（8）将炒锅加热加入适量的食用油，再倒入适量的调味酱搅拌均匀，把深炸后的成型肉块倒入锅中翻炒2-3分钟，即可出锅，冷却后按要求进行真空包装，包装好后进行冷冻保藏。
所述的熘制快餐肉制品的加工方法，其特征在于：所述的自制的油炸粉由下列重量份的组分原料混合制备而成：变性淀粉20-35、红薯粉5-10、食用淀粉5-10、大米粉5-10、食盐10-12、低筋面粉10-15、味精2-3、羧甲基纤维素4-6、姜粉1-2、月桂叶粉1-1.5、山楂粉2-3、桂皮粉1-1.5、脆皮素0.01-0.4、磷酸氢钙0.02-0.04、维生素D0.01-0.02、梨花2-3、山乌珠叶4-6、芦根4-6、灯心草6-8、蘘荷花苞4-6、猕猴桃皮6-8、金荞麦8-10、珍珠风子8-10，
制备方法：
（1）按配方比例称取个组分原料；
（2）将梨花、山乌珠叶、芦根、灯心草、蘘荷花苞、猕猴桃皮、金荞麦、珍珠风子混合后加水煎煮2-5小时，过滤，回收滤液，滤液采用喷雾干燥，得到中药粉；
（3）将中药粉和配方中的其余组分充分混合得到混合粉，按要求包装、杀菌、即可。
所述的熘制快餐肉制品的加工方法，其特征在于：所述的肉制品原料选自猪肉、牛肉、鸭肉、鸡肉、鸡翅、鸡腿中的一种。
食用方法：在食用时将包装放入水浴锅里加热10-15分钟后即可食用。
有益效果
本发明方法加工出的肉制品营养成分最大限度的被保留，食用方便，烹饪时间短、口感纯正、外脆里嫩、香飘四溢、外形美观、食用方便，是绝佳的快餐美食，在油炸粉里通过添加具有清热降火的中草药成分，克服了现有油炸食品的食用容易上火，用本发明的油炸粉油炸出的肉制品可以在常温下静置4-5小时，仍可以维持酥脆的口感，保持外形美观。
具体实施方式
一种熘制快餐里脊肉块的加工方法，包括以下步骤：
（1）选择新鲜的猪里脊肉原料，洗净利水后切成长4-5cm、宽2-3cm的长方形肉块；
（2）将切好的肉块裹上自制的油炸粉；
（3）取油炸粉加2.33倍的冰水快速搅拌均匀，得到浆料，放置4-5分钟后备用；
（4）将步骤（2）裹好粉的肉块快速浸入到步骤（3）制好的浆料中，2-3秒后快速取出；
（5）将浸泡浆料的肉块放入到190℃的热油中预炸50秒；
（6）预炸好的肉块让其自然冷却至室温，然后放进冰箱速冻室，速冻4-5小时；
（7）将速冻后的肉块取出放入到178℃的热油再深炸2-3分钟；
（8）将炒锅加热加入适量的食用油，再倒入适量的调味酱搅拌均匀，
把深炸后的成型肉块倒入锅中翻炒2-3分钟，即可出锅即可。
其中自制的油炸粉由下列重量（g）的组分原料混合制备而成：变性淀粉25、红薯粉6、食用淀粉7、大米粉8、食盐11、低筋面粉13、味精3、羧甲基纤维素5、姜粉1.5、月桂叶粉1.2、山楂粉2.5、桂皮粉1.2、脆皮素0.4、磷酸氢钙0.03、维生素D0.015、梨花2.5、山乌珠叶5、芦根5、灯心草7、蘘荷花苞5、猕猴桃皮7、金荞麦9、珍珠风子9，
制备方法：
（1）按配方比例称取个组分原料；
（2）将梨花、山乌珠叶、芦根、灯心草、蘘荷花苞、猕猴桃皮、金荞麦、珍珠风子混合后加水煎煮2-5小时，过滤，回收滤液，滤液采用喷雾干燥，得到中药粉；
（3）将中药粉和配方中的其余组分充分混合得到混合粉，按要求包装、杀菌、即可。
Claims (2)
1.一种熘制快餐肉制品的加工方法，其特征在于，包括以下步骤：
（1）选择新鲜的肉制品原料，洗净沥水后切成长4-5cm、宽2-3cm的长方形肉块；
（2）将切好的肉块裹上自制的油炸粉；
（3）取油炸粉加2.33倍的冰水快速搅拌均匀，得到浆料，放置4-5分钟后备用；
（4）将步骤（2）裹好粉的肉块快速浸入到步骤（3）制好的浆料中，2-3秒后快速取出；
（5）将浸泡浆料的肉块放入到190-200℃的热油中预炸40秒-60秒；
（6）预炸好的肉块让其自然冷却至室温，然后放进冰箱速冻室，速冻4-5小时；
（7）将速冻后的肉块取出放入到175-180℃的热油再深炸2-3分钟；
（8）将炒锅加热加入适量的食用油，再倒入适量的调味酱搅拌均匀，把深炸后的成型肉块倒入锅中翻炒2-3分钟，即可出锅，冷却后按要求进行真空包装，包装好后进行冷冻保藏；
所述的自制的油炸粉由下列重量份的组分原料混合制备而成：变性淀粉20-35、红薯粉5-10、食用淀粉5-10、大米粉5-10、食盐10-12、低筋面粉10-15、味精2-3、羧甲基纤维素4-6、姜粉1-2、月桂叶粉1-1.5、山楂粉2-3、桂皮粉1-1.5、脆皮素0.01-0.4、磷酸氢钙0.02-0.04、维生素D0.01-0.02、梨花2-3、山乌珠叶4-6、芦根4-6、灯心草6-8、蘘荷花苞4-6、猕猴桃皮6-8、金荞麦8-10、珍珠风子8-10，
所述的自制的油炸粉的制备方法：
（1）按配方比例称取各组分原料；
（2）将梨花、山乌珠叶、芦根、灯心草、蘘荷花苞、猕猴桃皮、金荞麦、珍珠风子混合后加水煎煮2-5小时，过滤，回收滤液，滤液采用喷雾干燥，得到中药粉；
（3）将中药粉和配方中的其余组分充分混合得到混合粉，按要求包装、杀菌、即可。
2.根据权利要求1所述的熘制快餐肉制品的加工方法，其特征在于：所述的肉制品原料选自猪肉、牛肉、鸭肉、鸡肉、鸡翅、鸡腿中的一种。
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