CN104397750B - 一种酱卤鸡杂的加工方法 - Google Patents
一种酱卤鸡杂的加工方法 Download PDFInfo
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- CN104397750B CN104397750B CN201410818939.9A CN201410818939A CN104397750B CN 104397750 B CN104397750 B CN 104397750B CN 201410818939 A CN201410818939 A CN 201410818939A CN 104397750 B CN104397750 B CN 104397750B
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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
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Abstract
一种酱卤鸡杂的加工方法,由清选、浸泡、冷冻、解冻、制备腌制料、腌制、制备调味料、调味、炒制、制备酱卤鸡杂共十大步骤完成,其有益效果是采用土家特制的调味料将鸡杂进行了滚揉腌制,然后再采用土家特制的调味料进行了浸润调味,最后炒制包装,这样做出的鸡杂,麻辣劲透、味入里层,鲜香可口;其加土豆丁的衍生产品通过特殊制作,可以互相调味,保留余味,使鸡杂越爵越香;是大众喜爱的产品,开袋后加热即可食用,便于规模化商业生产。
Description
技术领域
[0001]本发明涉及一种农副产品加工技术,特别是一种具有土家风味的酱卤鸡杂的加工 方法。 ~
背景技术
[0002]鸡杂是鸡杂碎的统称,包括鸡心、鸡肝、鸡肠和鸡胗等,鲜美可口,且有多样营养 素。中医认为它们皆有助消化、和脾胃之功效。合而为汤,能健胃消食、润肤4肌。 a
[0003]为了满足更多人的需求,许多地方已经开始将鸡杂做成熟食制品,进行上市销售, 这些鸡杂熟食制品的制作方法很多,如蒸煮、煎炸、烧烤、风干、腌腊等等,风味特色各有不 同。
发明内容
[0004]本发明所要解决的技术问题是为了满足更多人的口味需求,提供一种采用特制的 土家调味料和腌制炒制方法生产的具有土家风味特色的鸡杂食品,以进一步满足市场的需 要。
[0005]为解决上述技术问题,本发明所采用的技术方案是一种酱卤鸡杂的加工方法,由 清选、浸泡、冷冻、解冻、制备腌制料、腌制、制备调味料、调味、炒制、制备酱卤鸡杂共十大步 骤完成,其特征在于具体步骤如下。
[0006]⑴清选:将鸡心、鸡肝、鸡肾、鸡胗和鸡肠进行分类,清洗,沥净水分,切片成型。
[0007] ⑵浸泡:将各类鸡杂混合放入清水中浸泡1小时,以鸡杂完全没入清水中为度。
[0008] (3)冷冻:将鸡杂捞出,迅速放入冻库中冷冻,直到内部温度达到-5。(:。
[0009] ⑷解冻:将冻好的鸡杂取出迅速放入到室温为60-70°C的解冻室内快速解冻,并沥 净水分。 _〇]⑸制备腌制料:按照重量份取植物油5份、香辛料5份、花椒5份、姜汁3份、辣椒5份、 味精1份、食盐8份充分拌匀,得到腌制料。
[0011] ⑹腌制:按照重量份取腌制料10份加入到100份鸡杂中,用滚揉机滚揉30分钟,然 后静腌8-12小时,期间每隔2小时再滚揉10分钟。
[0012] ⑺制备调味料:将香辛料放入等重量的滚沸起锅后的椒香油中拌和混合,得到调 味料。
[0013] ⑻调味:将腌制后的鸡杂取出沥干后放入等重量的调味料中,浸润调味24小时。
[0014] ⑼炒制:将调味后的鸡杂取出沥干直到不滴油,然后按照重量份取鸡杂10份,椒香 泥1份,充分混合拌匀,然后将植物油1份置于锅中烧热至17〇 °c后,再放入拌匀后的鸡杂进 行炒制。
[0015] ⑽制备酱卤鸡杂:将鸡杂在油锅中炒制3_4分钟后起锅,冷却到25°c以下后照规格 计量真空包装,灭菌,检验,得到酱卤鸡杂产成品。
[0016] 所述的香辛料是按照重量份由干燥后的生姜3份、辣椒粉3份、丁香1份、香薷1份、 枯茗1份、桂皮1份、山奈1份、八角1份分别进行粗粉然后混合,再将混合物和黄酒按照重量 比为10:1的比例混合拌匀,浸润30分钟,然后将混合物放入压力蒸气锅里蒸制,将压力调节 在145-155kPa之间,蒸45分钟,然后闷60分钟,冷却后将混合物取出烘干,得到香辛料。
[0017] 所述的椒香油和椒香泥是按照重量份将干红椒粉1份、花椒粉1份、胡椒粉1份放入 15份滚沸起锅后的植物油中拌和均匀,然后冷却静置24小时得到三椒油,再另取干红椒粉1 份、花椒粉1份、胡椒粉1份、木香粉0.2份混合后用小火烘烤至香脆,再迅速放入三椒油中拌 和均匀,冷却静置24小时后,过80目筛取液,再用固液分离机进行固液分离,得到液态物椒 香油和固形物椒香泥。
[0018] 进一步的,将新鲜土豆洗净去皮,切成8-10mm见方的土豆丁,直接投入到2%-3%的 食盐水溶液中浸泡15-20分钟,然后取出沥干直到不滴水,再置于筛网盘中上下夹住并用木 炭烧的暗火烘烤15-20分钟,不断翻转,直到土豆丁外表结成皮壳;在上述第⑼步炒制时,按 照同等重量份取土豆丁 3-5份与鸡杂一起炒制。
[0019] 本发明的有益效果是采用土家特制的调味料将鸡杂进行了滚揉腌制,然后再采用 土家特制的调味料进行了浸润调味,最后炒制包装,这样做出的鸡杂,麻辣劲透、味入里层, 鲜香可口;其加土豆丁的衍生产品通过特殊制作,可以互相调味,保留余味,使鸡杂越爵越 香;是大众喜爱的产品,开袋后加热即可食用,便于规模化商业生产。
具体实施方式
[0020]下面结合实施例对本发明作进一步说明,以下实施例旨在说明本发明而不是对本 发明的进一步限定,不应以此限制本发明的保护范围。
[0021] 实施例1。
[0022]制备一种酱1¾'鸡杂,首先制作香辛料、椒香油和椒香泥。
[0023]取干燥后的生姜30kg、辣椒粉30kg、丁香10kg、香薷10kg、枯茗10kg、桂皮10kg、山 奈10kg、八角10kg分别进行粗粉然后混合,再将混合物和12kg黄酒混合拌匀,浸润30分钟, 然后将混合物放入压力蒸气锅里蒸制,将压力调节在145kPa,蒸45分钟,然后闷60分钟,冷 却后将混合物取出烘干,得到香辛料。
[0024]将千红椒粉10kg、花椒粉l〇kg、胡椒粉l〇kg放入150kg滚沸起锅后的植物油中拌和 均匀,然后冷却静置24小时得到三椒油,再另取干红椒粉l〇kg、花椒粉l〇kg、胡椒粉l〇kg、木 香粉2kg混合后用小火烘烤至香脆,再迅速放入三椒油中拌和均匀,冷却静置24小时后,过 8〇目筛取液,再用固液分离机进行固液分离,得到液态物椒香油和固形物椒香泥。
[0025] 再制备酱卤鸡杂。
[0026]将鸡心、鸡肝、鸡肾、鸡胗和鸡肠进行分类,清洗,沥净水分,切片成型。然后将各类 鸡杂混合放入清水中浸泡1小时,以鸡杂完全没入清水中为度。再将鸡杂捞出,迅速放入冻 库中冷冻,直到内部温度达到-5 °c。接着将冻好的鸡杂取出迅速放入到室温为60。(:的解冻 室内快速解冻,并沥净水分。
[0027]制备腌制料,取植物油5kg、香辛料5kg、花椒5kg、姜汁3kg、辣椒5kg、味精1kg、食盐 8kg充分拌匀,得到腌制料。取腌制料10kg加入到1〇〇kg鸡杂中,用滚揉机滚揉3〇分钟,然后 静腌8小时,期间每隔2小时再滚揉1〇分钟。
[0028]制备调味料,将香辛料放入等重量的滚沸起锅后的椒香油中拌和混合,得到调味 料;将脑制后的鸡杂取出浙干后放入等重量的调味料中,浸润调味24小时。
[0029]将调味后的鸡杂取出沥干直到不滴油,然后进行炒制,g陳鸡杂i okg,椒香泥i kg, 充分混合拌匀,然后将植物油1 kg置于锅中烧热至170 后,再放入拌匀后的鸡杂进行炒制。 将鸡杂在油锅中炒制3分钟后起锅,冷却到25°C以下后照规格计量真空包装,灭菌,检验,得 到酱卤鸡杂产成品。
[0030] 实施例2。
[0031]将新鲜土豆洗净去皮,切成8mm见方的土豆丁,直接投入到2%的食盐水溶液中浸泡 20分钟,然后取出浙千直到不滴水,再置于筛网盘中上下夹住并用木炭烧的暗火烘烤15分 钟,不断翻转,直到土豆丁外表结成皮壳;在实施例1中进行炒制时,将土豆丁与鸡杂一起炒 制;即取土豆丁3kg与鸡杂10kg,椒香泥lkg,充分混合拌匀,然后将植物油叫置于锅中烧热 至170°C后,再放入拌匀后的鸡杂进行炒制。将鸡杂在油锅中炒制3分钟后起锅,冷却到25°C 以下后照规格计量真空包装,灭菌,检验,得到酱卤鸡杂产成品。
[0032] 实施例3。
[0033]制备一种酱齒鸡杂,首先制作香辛料、椒香油和椒香泥。
[0034]取干燥后的生姜3〇kg、辣椒粉30kg、丁香10kg、香薷l〇kg、枯茗10kg、桂皮10kg、山 奈10kg、八角10kg分别进行粗粉然后混合,再将混合物和121^黄酒混合拌匀,浸润30分钟, 然后将混合物放入压力蒸气锅里蒸制,将压力调节在15〇kPa,蒸45分钟,然后闷60分钟,冷 却后将混合物取出烘干,得到香辛料。
[0035]将干红椒粉1 〇kg、花椒粉1 〇kg、胡椒粉1 〇kg放入150kg滚沸起锅后的植物油中拌和 均匀,然后冷却静置24小时得到三椒油,再另取干红椒粉10kg、花椒粉10kg、胡椒粉1〇kg、木 香粉2kg混合后用小火烘烤至香脆,再迅速放入三椒油中拌和均匀,冷却静置24小时后,过 80目筛取液,再用固液分离机进行固液分离,得到液态物椒香油和固形物椒香泥。
[0036] 再制备酱卤鸡杂。
[0037]将鸡心、鸡肝、鸡肾、鸡胗和鸡肠进行分类,清洗,沥净水分,切片成型。然后将各类 鸡杂混合放入清水中浸泡1小时,以鸡杂完全没入清水中为度。再将鸡杂捞出,迅速放入冻 库中冷冻,直到内部温度达到-5°C。接着将冻好的鸡杂取出迅速放入到室温为65。(:的解冻 室内快速解冻,并沥净水分。
[0038]制备腌制料,取植物油5kg、香辛料5kg、花椒5kg、姜汁3kg、辣椒5kg、味精lkg、食盐 8kg充分拌匀,得到腌制料。取腌制料l〇kg加入到l〇〇kg鸡杂中,用滚揉机滚揉30分钟,然后 静腌10小时,期间每隔2小时再滚揉10分钟。
[0039]制备调味料,将香辛料放入等重量的滚沸起锅后的椒香油中拌和混合,得到调味 料;将腌制后的鸡杂取出沥干后放入等重量的调味料中,浸润调味24小时。
[0040]将调味后的鸡杂取出沏干直到不滴油,然后进行炒制,即取鸡杂10kg,椒香泥lkg, 充分混合拌匀,然后将植物油lkg置于锅中烧热至170 °C后,再放入拌匀后的鸡杂进行炒制。 将鸡杂在油锅中炒制3.5分钟后起锅,冷却到25 °C以下后照规格计量真空包装,灭菌,检验, 得到酱卤鸡杂产成品。
[0041] 实施例2。
[0042]将新鲜土豆洗净去皮,切成9mm见方的土豆丁,直接投入到2 • 5%的食盐水溶液中浸 泡17 • 5分钟,然后取出沥干直到不滴水,再置于筛网盘中上下夹住并用木炭烧的暗火烘烤 17.5分钟,不断翻转,直到土豆丁外表结成皮壳;在实施例3中进行炒制时,将土豆丁与鸡杂 一起炒制;即取土豆丁4kg与鸡杂l〇kg,椒香泥lkg,充分混合拌匀,然后将植物油lkg置于锅 中烧热至170°C后,再放入拌匀后的鸡杂进行炒制。将鸡杂在油锅中炒制3.5分钟后起锅,冷 却到25°C以下后照规格计量真空包装,灭菌,检验,得到酱卤鸡杂产成品。
[0043] 实施例5。
[0044]制备一种酱卤鸡杂,首先制作香辛料、椒香油和椒香泥。
[0045]取干燥后的生姜3〇kg、辣椒粉3〇kg、丁香10kg、香薷10kg、枯茗10kg、桂皮10kg、山 奈l〇kg、八角10kg分别进行粗粉然后混合,再将混合物和121^黄酒混合拌匀,浸润30分钟, 然后将混合物放入压力蒸气锅里蒸制,将压力调节在155kPa,蒸45分钟,然后闷60分钟,冷 却后将混合物取出烘干,得到香辛料。
[0046]将千红椒粉10kg、花椒粉l〇kg、胡椒粉l〇kg放入150kg滚沸起锅后的植物油中拌和 均句,然后冷却静置24小时得到二椒油,再另取干红椒粉i〇kg、花椒粉l〇kg、胡椒粉l〇kg、木 香粉2kg混合后用小火烘烤至香脆,再迅速放入三椒油中拌和均句,冷却静置24小时后,过 80目筛取液,再用固液分离机进行固液分离,得到液态物椒香油和固形物椒香泥。
[0047] 再制备酱卤鸡杂。
[0048]将鸡心、鸡肝、鸡肾、鸡胗和鸡肠进行分类,清洗,沥净水分,切片成型。然后将各类 鸡杂混合放入清水中浸泡1小时,以鸡杂完全没入清水中为度。再将鸡杂捞出,迅速放入冻 库中冷冻,直到内部温度达到-5°C。接着将冻好的鸡杂取出迅速放入到室温为70。(:的解冻 室内快速解冻,并沥净水分。
[0049]制备腌制料,取植物油5kg、香辛料5kg、花椒5kg、姜汁3kg、辣椒5kg、味精lkg、食盐 8kg充分拌匀,得到腌制料。取腌制料l〇kg加入到l〇〇kg鸡杂中,用滚揉机滚揉30分钟,然后 静腌12小时,期间每隔2小时再滚揉10分钟。
[0050]制备调味料,将香辛料放入等重量的滚沸起锅后的椒香油中拌和混合,得到调味 料;将脑制后的鸡杂取出浙干后放入等重量的调味料中,浸润调味24小时。
[0051]将调味后的鸡杂取出沥千直到不滴油,然后进行炒制,即取鸡杂l〇kg,椒香泥lkg, 充分混合拌匀,然后将植物油1 kg置于锅中烧热至170。(:后,再放入拌匀后的鸡杂进行炒制。 将鸡杂在油锅中炒制4分钟后起锅,冷却到25°C以下后照规格计量真空包装,灭菌,检验,得 到酱卤鸡杂产成品。
[0052] 实施例6。
[0053]将新鲜土豆洗净去皮,切成10mm见方的土豆丁,直接投入到3%的食盐水溶液中浸 泡15分钟,然后取出沥干直到不滴水,再置于筛网盘中上下夹住并用木炭烧的暗火烘烤2〇 分钟,不断翻转,直到土豆丁外表结成皮壳;在实施例5中进行炒制时,将土豆丁与鸡杂一起 炒制;即取土豆丁5kg与鸡杂10kg,椒香泥lkg,充分混合拌匀,然后将植物油lkg置于锅中烧 热至170°C后,再放入拌勾后的鸡杂进行炒制。将鸡杂在油锅中炒制4分钟后起锅,冷却到25 °C以下后照规格计量真空包装,灭菌,检验,得到酱卤鸡杂产成品。
Claims (2)
1.一种酱卤鸡杂的加工方法,由清选、浸泡、冷冻、解冻、制备腌制料、腌制、制备调味 料、调味、炒制、制备酱卤鸡杂共十大步骤完成,其特征在于具体步骤如下: ⑴清选:将鸡心、鸡肝、鸡肾、鸡胗和鸡肠进行分类,清洗,沥净水分,切片成型; ⑵浸泡:将各类鸡杂混合放入清水中浸泡1小时,以鸡杂完全没入清水中为度; (3)冷冻:将鸡杂捞出,迅速放入冻库中冷冻,直到内部温度达到-5 °C; ⑷解冻:将冻好的鸡杂取出迅速放入到室温为60_7(TC的解冻室内快速解冻,并沥净水 分; ⑸制备腌制料:按照重量份取植物油5份、香辛料5份、花椒5份、姜汁3份、辣椒5份、味精 1份、食盐8份充分拌匀,得到腌制料; ⑹腌制:按照重量份取腌制料1 〇份加入到100份鸡杂中,用滚揉机滚揉30分钟,然后静 腌8-12小时,期间每隔2小时再滚揉10分钟; ⑺制备调味料:将香辛料放入等重量的滚沸起锅后的椒香油中拌和混合,得到调味料; ⑻调味:将腌制后的鸡杂取出沥干后放入等重量的调味料中,浸润调味24小时; ⑼炒制:将调味后的鸡杂取出沥干直到不滴油,然后按照重量份取鸡杂10份,椒香泥1 份,充分混合拌匀,然后将植物油1份置于锅中烧热至l7〇°C后,再放入拌匀后的鸡杂进行炒 制; ⑽制备酱卤鸡杂:将鸡杂在油锅中炒制3_4分钟后起锅,冷却到25°C以下后照规格计量 真空包装,灭菌,检验,得到酱卤鸡杂成品; 所述的香辛料是按照重量份由干燥后的生姜3份、辣椒粉3份、丁香1份、香薷1份、枯茗1 份、桂皮1份、山奈1份、八角1份分别进行粗粉然后混合,再将混合物和黄酒按照重量比为 10 :1的比例混合拌匀,浸润30分钟,然后将混合物放入压力蒸气锅里蒸制,将压力调节在 145-155kPa之间,蒸45分钟,然后闷60分钟,冷却后将混合物取出烘干,得到香辛料; 所述的椒香油和椒香泥是按照重量份将干红椒粉1份、花椒粉1份、胡椒粉1份放入15份 滚沸起锅后的植物油中拌和均匀,然后冷却静置24小时得到三椒油,再另取干红椒粉丨份、 花椒粉1份、胡椒粉1份、木香粉〇 • 2份混合后用小火烘烤至香脆,再迅速放入三椒油中拌和 均匀,冷却静置24小时后,过8〇目筛取液,再用固液分离机进行固液分离,得到液态物椒香 油和固形物椒香泥。
2.根据权利要求1所述的一种酱卤鸡杂的加工方法,其特征在于将新鲜土豆洗净去皮, 切成8-10mm见方的土豆丁,直接投入到2%_3%的食盐水溶液中浸泡15-20分钟,然后取出沏 干直到不滴水,再置于筛网盘中上下夹住并用木炭烧的暗火烘烤15-20分钟,不断翻转,直 到土豆丁外表结成皮壳;在第⑼步炒制时,按照同等重量份取土豆丁3-5份与鸡杂一起炒 制。
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