CN104207164A - 一种鸭皮冻的制作方法 - Google Patents
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Abstract
一种鸭皮冻的制作方法，本发明的鸭皮冻，包括以下重量比例的原料：鸭皮50-70%，魔芋胶3-9%，维生素C0.02-0.1%，大蒜0.7-2.8%，生姜粉0.2-0.7%，氯化钾0.5-2%，食盐0.3-4%，其余量为水。将鸭皮去除多余油脂后加入盐酸浸泡，冲洗，加水熬煮提胶，再加入魔芋胶溶解，加入调味剂，冷却成型，冷冻保存得到鸭皮冻。本发明制作方法简单，原料广，成本低，产品鸭皮冻是一种居家旅游休闲，清热解暑的健康食品，口感润滑，它含有丰富的胶原蛋白质，脂肪含量也很低，营养丰富，食用方便。
Description
技术领域
本发明涉及食品加工领域，尤其涉及一种鸭皮冻的制作方法。
背景技术
随着人们生活水平的不断提高，人们对膳食健康越来越关注。由于鸭皮中脂肪含量较高，所以肥胖的人和预防代谢综合症的人在食用鸭肉时都会把鸭皮去掉，但这样弃之难免造成浪费。但鸭皮中含有大量的胶原蛋白，它们在加热的过程中，在组织蛋白酶的作用下，使肌浆蛋白质一部分分解成肽而游离出来，而一些氨基酸随着水温的升高也溶于汤中，鸭皮中的胶原蛋白也分解成明胶。明胶(Gelatin)是胶原的水解产物，是一种无脂肪的高蛋白，且不含胆固醇，是一种天然营养型的食品增稠剂。食用后既不会使人发胖，也不会导致体力下降。所以如果能够合理利用鸭皮，开发各种产品，将会受到市场的青睐。目前市场上还没有鸭皮冻的产品。
发明内容
本发明的目的在于提供了一种鸭皮冻的制作方法，采用本方法制得的鸭皮冻具有脂肪含量低、营养丰富等特点。
为达此目的，本发明采用以下技术方案：
一种鸭皮冻的制作方法，所述鸭皮冻的原料配方中各组份的重量比如下：鸭皮50-70%，亲水胶3-9%，维生素C0.02-0.1%，大蒜0.7-2.8%，生姜粉0.2-0.7%，氯化钾0.5-2%，食盐0.3-4%，其余量为水；（1）预处理：鸭皮去除多余油脂后加入盐酸浸泡，冲洗；
（2）提胶：加水熬煮提胶；
（3）魔芋胶预处理：加入魔芋胶溶解，加入调味剂，所述调味剂包括维生素C、大蒜、生姜粉、氯化钾和食盐；
（4）成型：冷却成型，冷冻保存。
所述制作方法的具体步骤如下：
步骤（1）预处理为：鸭皮解冻后，将多余的油脂去掉，再将鸭皮切块，加入与鸭皮等重量的浓度为3%-4%重量比的盐酸浸泡，直至鸭皮颜色变白、体积膨胀，最后将浸泡后的鸭皮用水冲洗，去除残余的盐酸；
步骤（2）提胶为：处理后的鸭皮加水熬煮提胶，控制温度为45℃-65℃，时间4～10h；然后进行二次提胶：离心，去除上层油脂，得到纯胶。
步骤（4）魔芋胶预处理为：将魔芋胶加入到步骤（3）的纯胶溶液中溶解，溶解温度55-85℃。
步骤（5）成型：待魔芋胶溶解完毕后加入调味剂，冷却后形成鸭皮冻，冷冻保存。
本发明的有效益果：本发明制作得到的鸭皮冻是一种居家旅游休闲，清热解暑的健康食品，口感润滑，它含有丰富的胶原蛋白质，脂肪含量也很低，营养丰富，食用方便；而且本发明制作方法简单，原料广，成本低。
具体实施方式
下面通过具体实施方式来进一步说明本发明的技术方案。
一种利用魔芋胶和鸭皮提取胶来制备鸭皮冻，包括以下重量比例的的原料：鸡皮50%，魔芋胶5%，维生素C0.06%，大蒜1.2%，生姜粉0.4%，氯化钾0.9%，食盐0.3%，其余量为水，是由以下步骤制成：
（1）鸭皮的预处理：将鸭皮解冻后，将多余的油脂去掉，再将鸭皮切成1平方厘米的小块，加入与鸡皮等重量的浓度为3.5%的盐酸，浸泡温度为18℃，每隔7小时更换1次相同浓度的盐酸溶液，更换3次以后每隔一昼夜更换1次，浸酸时间为3天。浸酸后的鸭皮颜色变白，体积膨胀且有较高的弹性。最后将浸泡后的鸭皮在水龙头之下冲洗一段时间，以去除残余的盐酸。
（2）提胶：将处理好的鸭皮放入容器中，然后在水浴锅中加热进行提胶，控制温度45℃-65℃之间，整个过程时间为3.5个小时。
（3）二次提胶：利用离心机将提取胶中的油脂去掉，得到乳白色纯胶。由于提取的胶当中还有一定量的脂肪，所以要用离心机进行离心，离心之后用胶头滴管将上层的脂肪吸出，最终得到纯净的明胶溶液。
（4）魔芋胶的预处理：将魔芋胶加入到已得到的纯胶溶液中，然后在水浴锅中进行溶解，溶解温度80℃。
（5）成型：待魔芋胶溶解完毕后加入调味剂，然后放在室温下冷却一段时间后，将煮制成型的鸭皮冻，立刻送入0～4℃的冰箱，预冷，使鸭皮冻的中心温度达到6℃以下。
（6）真空包装，将成品真空包装，以增加成品的保质期。
（7）保质期鸭皮冻产品在常温的保质期限为3天；0～4℃冷藏时的保质期限为20天。
以上结合具体实施例描述了本发明的技术原理。这些描述只是为了解释本发明的原理，而不能以任何方式解释为对本发明保护范围的限制。基于此处的解释，本领域的技术人员不需要付出创造性的劳动即可联想到本发明的其它具体实施方式，这些方式都将落入本发明的保护范围之内。
Claims (4)
1.一种鸭皮冻的制作方法，其特征在于：所述鸭皮冻的原料配方中各组份的重量比如下：鸭皮50-70%，魔芋胶3-9%，维生素C0.02-0.1%，大蒜0.7-2.8%，生姜粉0.2-0.7%，氯化钾0.5-2%，食盐0.3-4%，其余量为水；所述的鸭皮冻的制作方法为：
（1）预处理：鸭皮去除多余油脂后加入盐酸浸泡，冲洗；
（2）提胶：加水熬煮提胶；
（3）魔芋胶预处理：加入魔芋胶溶解，加入调味剂，所述调味剂包括维生素C、大蒜、生姜粉、氯化钾和食盐；
（4）成型：冷却成型，冷冻保存。
2.根据权利要求1所述的鸭皮冻的制作方法，其特征在于：
步骤（1）预处理为：鸭皮解冻后，将多余的油脂去掉，再将鸭皮切块，加入与鸭皮等重量的浓度为3%-4%重量比的盐酸浸泡，直至鸭皮颜色变白、体积膨胀，最后将浸泡后的鸭皮用水冲洗，去除残余的盐酸；
根据权利要求1所述的鸭皮冻的制作方法，其特征在于：
步骤（2）提胶为：处理后的鸭皮加水熬煮提胶，控制温度为45℃-65℃，时间4～10h；然后进行二次提胶：离心，去除上层油脂，得到纯胶。
3.根据权利要求1所述的鸭皮冻的制作方法，其特征在于：
步骤（4）魔芋胶预处理为：将魔芋胶加入到步骤（3）的纯胶溶液中溶解，溶解温度55-85℃。
4.根据权利要求1所述的鸭皮冻的制作方法，其特征在于：
步骤（5）成型：待魔芋胶溶解完毕后加入调味剂，冷却后形成鸭皮冻，冷冻保存。
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