CN104223145B - 沙棘雪兔的制作工艺 - Google Patents
沙棘雪兔的制作工艺 Download PDFInfo
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Abstract
本发明公开了一种沙棘雪兔的制作工艺，属于肉类食品加工领域。沙棘雪兔的制作工艺，包括主料的加工、辅料的加工和主料辅料的配合加工，其具体的工艺过程主要有制作沙棘果酱、制作油香酱、兔腿酱制入味、兔腿低温炸制、高温杀菌、检验包装。采用上述工艺制作的沙棘雪兔，产品有亮丽的酱褐色、具有浓郁的沙棘味，略带微甜、入口后沙棘果香浓郁、口感筋道、风味独特，消食健胃，老少皆宜，有利于健康。
Description
技术领域：本发明属于肉类食品加工领域，尤其是一种保健食品“沙棘雪兔”加工方法。
背景技术：兔肉属于高蛋白质、低脂肪、低胆固醇的肉类。兔肉含蛋白质高达70％，比一般肉类都高，但脂肪和胆固醇含量却低于所有的肉类，是肥胖者和心血管病人的理想肉食，在国际市场上享有盛名被称之为“保健肉”、“美容肉”、“百味肉”美称。沙棘：味道独特，芳香可口，有消食健胃、清肺止咳、安神降压、舒筋活血的功效。在制作方面，沙棘、兔肉两者配伍尚未见报道。现有技术中兔肉加工的产品有两例：
1、米烧兔 主料：兔肉、花生、植物油、食盐、酱油
做法：(1)首先将兔肉剔骨洗净切块，(2)将兔块油炸后和食盐、花生粒、酱油拌均匀放入容器中腌制，(3)对腌制好的兔块真空包装杀菌而成。
2、酱兔肉 主料：兔肉、酱油、香辛料、
做法：(1)首先将兔肉剔骨洗净切块，(2)将兔肉与酱油、香辛料酱制3小时备用，(3)再将酱制好的兔肉连同酱汁放入锅中卤煮15分钟后捞出真空灌装杀菌而成。
发明内容：本发明的目的是提供一种沙棘雪兔的制作工艺，利用这种工艺制作的产品是一种保健的风味小食品。本发明的目的是这样实现的：沙棘雪兔的制作工艺，包括主料的加工、辅料的加工和主料辅料的配合加工，其具体的工艺过程是：以下均按重量比取料
(1)辅料的处理，
①、将沙棘果去把、挑出青果、虫果，洗净沥干备用。
②、取沙棘果10份、放水4份入锅中进行熬制，锅开后慢火煮1小时，沙棘果完全煮烂后滤出果核，再加白糖2.5份熬制2-3小时成沙棘果酱备用。
③、取干辣椒、花椒、大料、香叶、丁香分别通过粉碎机粉碎成细面后分别存放备用。
④、取鲜姜2份洗净切块，通过打浆机打成浆。
⑤、称辣椒面2份、姜汁2份、食盐0.15份、花椒面0.8份、大料面0.15份、香叶面0.1份、丁香面0.05份混合拌匀，再将葵油10份加温到180度迅速倒入混合料中搅拌均匀后，再浸泡12小时，制成油香酱备用。
(2)、主料的处理
①、选宰杀去皮后的兔前腿、后腿100份洗净后，将兔腿浸泡入水中进行去污血，每2小时换水一次，换第三次水时加入食盐2份去腥味，再浸泡2小时后捞出，沥干2小时备用。
(3)、主料辅料的配合加工
①、将沥干好的兔腿与油香酱拌匀酱制入味，每3小时上下翻一次，12小时后取出沥干酱汁。
②、兔腿酱汁沥干后在常温下净洁阴凉处上架凉到6成干，再每天刷上一次沙棘果酱，刷沙棘果酱2天，再凉2-3天使表面完全干燥，取下放入容器内回软12小时，再取出上架凉2-3天表面完全干后下架备用。
③、将锅中加入菜籽油，加热到180℃后，再将已酱制凉好的兔腿放入油中低温炸制，表面微黄后，捞出沥干油备用。
④、取沥干油的兔腿在温开水中浸泡1-5秒钟后，迅速装入铝箔袋，真空封口备用。
⑤、将已真空封口的半成品放入杀菌锅进行高温杀菌，杀菌温度121℃，保温时间15分钟，锅内压力1.5-2MPa，杀菌时间到后，保持锅内压力，用自来水对锅降温，温度降至35-45℃后泄压出锅清理、检验、包装。
“沙棘雪兔”的主料、辅料的配料重量比如下
主料：兔腿100份、沙棘果10份。
辅料：葵油10份、白砂糖2.5份、辣椒2份、鲜姜2份、食盐2.15份、花椒0.8份、大料0.15份、香叶0.1份、丁香0.05份。
采用上述工艺制作的沙棘雪兔，其兔肉味甘、性凉，入肝、脾、大肠经，具有补中益气、凉血解毒、清热止渴等作用。配伍的新疆沙棘果对人体具有消食健胃、清肺止咳、安神降压、舒筋活血、壮身健体、延年益寿的功效。产品有亮丽的酱褐色、具有浓郁的沙棘味，略带微甜、入口后沙棘果香浓郁、口感筋道、风味独特，消食健胃，老少皆宜，有利于健康。
具体实施方式：下面结合实施例作进一步的说明。
一、主料的处理
1)、选宰杀去皮的兔前腿、后腿100公斤洗净后，在水池加入凉水，将兔腿浸泡入水中去污血，每2小时换水一次，换第三次水时加入食盐2公斤，以去腥味。然后捞出沥干2小时备用。
二、辅料的处理
1)、将沙棘果去把、选出青果、蛀虫果，选出的合格果洗净沥干备用。
2)、取沙棘果10公斤、放水4公斤入锅中进行熬制，锅中慢火烧开1小时，待沙棘果煮烂后捞滤出果核，再加白糖2.5公斤继续熬制2-3小时后得沙棘果酱备用。
3)、取干辣椒、花椒、八角、香叶、丁香分别通过粉碎机粉碎成细面后分别存放备用。
4)、取鲜姜2公斤洗净切块，通过打浆机打成鲜姜汁。
5)、称辣椒面2份、姜汁2份、食盐0.15份、花椒面0.8份、大料面0.15份、香叶面0.1份、丁香面0.05份混合拌匀，再将葵油10份加温到180度迅速倒入混合料中并搅拌均匀后，再浸泡12小时制成油香酱备用。
三、主料辅料的配合加工
1)、将沥干好的兔腿与油香酱拌匀酱制入味，每3小时上下翻一次，12小时后取出沥干酱汁备用。
2)、兔腿酱制完成沥干后在常温下净洁阴凉处上架凉到6成干，再每天上一次沙棘果酱，刷沙棘果酱2天，再凉2-3天表面完全干后，取下放入容器内回软12小时后，再取出上架凉2-3天表面完全干后下架备用。
3)、将锅中加入菜籽油加热到180℃后，再将已酱制凉好的兔腿放入油中低温炸制，表面微黄后，捞出沥干油备用。
4)、取沥干油的兔腿在温开水中浸泡1-5秒钟后，迅速装入铝箔袋，真空封口备用。
5)、将已真空封口的半成品，通过检验后，放入杀菌锅进行高温杀菌，杀菌温度控制在121℃，保温时间控制在15分钟，锅内压力控制在1.5-2MPa，杀菌时间到后，保持锅内压力，用自来水对锅降温，温度降至35-45℃后泄压出锅清理、检验、包装。
Claims (1)
1.沙棘雪兔的制作工艺，包括主料的加工、辅料的加工和主料辅料的配合加工，其具体的工艺过程是：
(1)辅料的加工
①、将沙棘果去把、挑出青果、虫果，洗净沥干备用；
②、取沙棘果10份、放水4份入锅中进行熬制，锅开后慢火煮1小时，沙棘果完全煮烂后滤出果核，再加白糖2.5份熬制2-3小时成沙棘果酱备用；
③、取干辣椒、花椒、八角、香叶、丁香分别通过粉碎机粉碎成细面后分别存放备用；
④、取鲜姜2份洗净切块，通过打浆机打成浆；
⑤、称辣椒面2份、姜汁2份、食盐0.15份、花椒面0.8份、八角面0.15份、香叶面0.1份、丁香面0.05份拌匀，再将葵油10份加温到180度迅速倒入料中并搅拌均匀后，再浸泡12小时后制成15.25份油香酱备用；
(2)主料的加工
①、选宰杀去皮后的兔前腿、后腿100份洗净后，将兔腿浸泡入水中进行去污血，每2小时换水一次，换第三次水时加入食盐2份去腥味，再浸泡2小时后捞出，沥干2小时备用；
(3)主料辅料的配合加工
①、将沥干好的兔腿与油香酱拌匀酱制入味，每3小时上下翻一次，12小时后取出沥干酱汁；
②、兔腿酱汁沥干后在常温下净洁阴凉处上架晾到6成干，再每天刷上一次沙棘果酱，刷沙棘果酱2天，再晾2-3天使表面完全干燥，取下放入容器内回软12小时，再取出上架晾2-3天表面完全干后下架备用；
③、将锅中加入菜籽油，加热到180℃后，再将已酱制晾好的兔腿放入油中低温炸制，表面微黄后，捞出沥干油备用；
④、取沥干油的兔腿在温开水中浸泡1-5秒钟后，迅速灌装铝箔袋，真空封口备用；
⑤、将已真空封口的半成品放入杀菌锅进行高温杀菌，杀菌温度121℃，保温时间15分钟，锅内压力控制在1.5-2MPa，杀菌时间到后，保持锅内压力用自来水对锅降温，温度降至35-45℃后泄压出锅清理、检验、包装。
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| CN101692915A (zh) * | 2009-06-03 | 2010-04-14 | 薛保和 | 一种烤兔腿的制作方法 |
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