CN104432168A - 一种鸡肉调理肉排及其制作方法 - Google Patents

一种鸡肉调理肉排及其制作方法 Download PDF

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CN104432168A
CN104432168A CN201410648218.8A CN201410648218A CN104432168A CN 104432168 A CN104432168 A CN 104432168A CN 201410648218 A CN201410648218 A CN 201410648218A CN 104432168 A CN104432168 A CN 104432168A
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吴兰平
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    • 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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling

Abstract

本发明涉及肉类加工领域，尤其是一种鸡肉调理肉排及其制作方法。该鸡肉调理肉排，用鸡腿碎肉、鸡皮、玉米淀粉及调味料经过绞肉、斩拌、成型、速冻制成，其特征在于，所述鸡肉调理肉排的原料配方为：鸡腿碎肉50-80kg、鸡皮30-60kg、大豆组织蛋白1-5kg、玉米淀粉15-50kg、食盐2.0-3.0kg、白糖2.0-5.0kg、卡拉胶0.2-1.0kg、复合磷酸盐0.2-1.0kg、味精0.2-1.0kg、蒜粉0.1-0.5kg、食用碱粉0.10-0.2kg、牛肉精膏0.2-0.5kg、烧烤香精0.1-0.5kg、单甘酯0.1-0.3kg、亚硝酸钠5-8g、红曲红3-5g、诱惑红3-5g、水25-40kg。采用本发明制作的鸡肉调理肉排，能大幅提高鸡碎肉的经济价值，提高肉鸡屠宰厂的经济效益。

Description

一种鸡肉调理肉排及其制作方法
技术领域
本发明涉及肉类加工领域，尤其是一种鸡肉调理肉排；
本发明还涉及肉类加工领域的一种鸡肉调理肉排的制作方法。
背景技术
鸡肉营养十分丰富，廉价易得，是一种常见的肉食品加工原料。鸡肉加工的食品种类繁多，美味可口，深受广大消费者的喜爱。肉鸡屠宰工厂在分割肉鸡时，会产生大量的碎肉，尤其是分割鸡腿和鸡胸时，会产生5%-10%的鸡碎肉。这些碎肉中含有少量鸡皮和鸡骨，不宜作为西式灌肠的原料。目前，鸡碎肉大多随同鸡骨架一起加工成鸡骨泥或直接加工成鸡肉泥，鸡骨泥常常作饲料使用，不仅浪费优质原料，也降低了屠宰工厂的经济效益。寻求对鸡碎肉的高效综合利用新途径，是肉鸡屠宰工厂和肉类加工厂的共同愿望。
发明内容
本发明提供了一种高效利用鸡碎肉的新途径，将鸡碎肉、鸡皮、玉米淀粉及调味料经过绞肉、斩拌、成型、速冻制成一种速冻调理肉排，可蒸可炸，美味可口，大幅提高了鸡碎肉的经济价值，提高了肉鸡屠宰工厂的经济效益。
本发明是这样实现的：
一种鸡肉调理肉排，用鸡腿碎肉、鸡皮、玉米淀粉及调味料经过绞肉、斩拌、成型、速冻制成，其特征在于，所述鸡肉调理肉排的原料配方为：鸡腿碎肉50-80kg、鸡皮30-60kg、大豆组织蛋白1-5kg、玉米淀粉15-50kg、食盐2.0-3.0kg、白糖2.0-5.0kg、卡拉胶0.2-1.0kg、复合磷酸盐0.2-1.0kg、味精0.2-1.0kg、蒜粉0.1-0.5kg、食用碱粉0.10-0.2kg、牛肉精膏0.2-0.5kg、烧烤香精0.1-0.5kg、单甘酯0.1-03.kg、亚硝酸钠5-8g、红曲红3-5g、诱惑红3-5g、水25-40kg。
制作鸡肉调理肉排的原料配方优选为：鸡腿碎肉50kg、鸡皮50kg、大豆组织蛋白2kg、玉米淀粉28kg、食盐2.2kg、白糖2.7kg、卡拉胶0.5kg、复合磷酸盐0.5kg、味精0.5kg、蒜粉0.3kg、食用碱粉0.15kg、牛肉精膏0.5kg、烧烤香精0.5kg、单甘酯015kg、亚硝酸钠8g、红曲红5g、诱惑红4g、水30kg。
上述的鸡肉调理肉排的的制作方法包括以下步骤：
（1）绞肉：鸡腿碎肉和鸡皮呈微冻用4mm孔板绞成肉糜，原料温度控制在10℃以下；
（2）斩拌：按权利要求1所述原料配方配制原料，加入斩拌机斩拌30-45分钟；
（3）成型：采用汉堡机或专用肉排成型机压制成长方形、椭圆形或动物形状，裹以面包糠；
（4）速冻：成型的肉排送入连续速冻机-32℃~-40℃速冻。
为方便食用，制作鸡肉调理肉排时，可以在成型后的调理肉排中穿入合适的竹签。
制作鸡肉调理肉排时，原料中的大豆组织蛋白先用1：3的水浸泡4-8小时后使用，斩拌出来的肉泥的乳化性更好。
具体实施方式
以下通过实施例对鸡肉调理肉排及其制作方法进行说明：
称取鸡腿碎肉100kg，用4mm孔板绞成肉糜；称取100kg未完全解冻的鸡皮，用4mm孔板绞成肉糜，原料温度控制在10℃以下；称取大豆组织蛋白4kg，加水12kg在10-15℃浸泡8小时；称取玉米淀粉56kg、食盐4.4kg、白糖5.4kg、卡拉胶1kg、复合磷酸盐1kg、味精1kg、蒜粉0.6kg、食用碱粉0.3kg、牛肉精膏1kg、烧烤香精1kg、单甘酯0.3kg、水60kg，入斩拌机斩拌30分钟；亚硝酸钠16g、红曲红10g、诱惑红8g用水溶化后加入斩拌机中继续斩拌10分钟；采用专用肉排成型机制成椭圆形肉排，裹以面包糠；送入连续速冻机-32℃~-40℃速冻即成。

Claims (5)

1. 一种鸡肉调理肉排，用鸡腿碎肉、鸡皮、玉米淀粉及调味料经过绞肉、斩拌、成型、速冻制成，其特征在于，所述鸡肉调理肉排的原料配方为：鸡腿碎肉50-80kg、鸡皮30-60kg、大豆组织蛋白1-5kg、玉米淀粉15-50kg、食盐2.0-3.0kg、白糖2.0-5.0kg、卡拉胶0.2-1.0kg、复合磷酸盐0.2-1.0kg、味精0.2-1.0kg、蒜粉0.1-0.5kg、食用碱粉0.10-0.2kg、牛肉精膏0.2-0.5kg、烧烤香精0.1-0.5kg、单甘酯0.1-03.kg、亚硝酸钠5-8g、红曲红3-5g、诱惑红3-5g、水25-40kg。
2. 如权利要求1所述的鸡肉调理肉排，其特征在于，所述原料配方为：鸡腿碎肉50kg、鸡皮50kg、大豆组织蛋白2kg、玉米淀粉28kg、食盐2.2kg、白糖2.7kg、卡拉胶0.5kg、复合磷酸盐0.5kg、味精0.5kg、蒜粉0.3kg、食用碱粉0.15kg、牛肉精膏0.5kg、烧烤香精0.5kg、单甘酯015kg、亚硝酸钠8g、红曲红5g、诱惑红4g、水30kg。
3. 如权利要求1所述的鸡肉调理肉排的的制作方法，其特征在于包括以下步骤：
（1）绞肉：鸡腿碎肉和鸡皮呈微冻用4mm孔板绞成肉糜，原料温度控制在10℃以下；
（2）斩拌：按权利要求1所述原料配方配制原料，加入斩拌机斩拌30-45分钟；
（3）成型：采用汉堡机或专用肉排成型机压制成长方形、椭圆形或动物形状，裹以面包糠；
（4）速冻：成型的肉排送入连续速冻机-32℃~-40℃速冻。
4. 如权利要求3所述的鸡肉调理肉排的制作方法，其特征在于，所述步骤（3）成型后的调理肉排用竹签居中穿入。
5. 如权利要求3所述的鸡肉调理肉排的制作方法，其特征在于，所述步骤（2）中的原料中的大豆组织蛋白先用1：3的水浸泡4-8小时后使用。
CN201410648218.8A 2014-11-17 2014-11-17 一种鸡肉调理肉排及其制作方法 Withdrawn CN104432168A (zh)

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Publication number Priority date Publication date Assignee Title
CN107041516A (zh) * 2017-05-15 2017-08-15 鹤壁市永达调理食品有限公司 一种弹脆鸡肉小麻花及其制作方法
CN108497343A (zh) * 2018-03-12 2018-09-07 河南伊赛牛肉股份有限公司 一种调理牛肉制品的加工方法
CN112075587A (zh) * 2020-09-25 2020-12-15 成都大学 一种肉块上湿法黏连调味料的方法

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107041516A (zh) * 2017-05-15 2017-08-15 鹤壁市永达调理食品有限公司 一种弹脆鸡肉小麻花及其制作方法
CN108497343A (zh) * 2018-03-12 2018-09-07 河南伊赛牛肉股份有限公司 一种调理牛肉制品的加工方法
CN112075587A (zh) * 2020-09-25 2020-12-15 成都大学 一种肉块上湿法黏连调味料的方法

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Application publication date: 20150325