CN104921168A - 一种养心蛋黄核桃鸡肉排及其制备方法 - Google Patents
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Abstract
本发明公开了一种养心蛋黄核桃鸡肉排,由下列重量份的原料制成:鸡胸肉50-60、谷芽15-16、核桃露14-16、尖椒碎4-5、咸鸭蛋黄14-15、夜交藤0.9-1、白扁豆1.6-2、丁香枝1.9-2,丁香油、百里香油、芫荽籽油、蔗糖酯、壳聚糖、1-2%醋酸溶液、荷叶适量;本发明制得的鸡排香醇美味,口感品质好。本发明鸡排包覆的壳聚糖复合保鲜膜制剂,较单一的壳聚糖涂膜液保鲜效果更好,使包覆的内容物产生硫化氢速度减慢,脂质氧化减慢,细菌增值减慢,鸡排贮藏期比之前延长了5-7d,并通过夜交藤、白扁豆、丁香枝等食材的添加,赋予了本发明养心安神、温中理气的保健功能。
Description
技术领域
本发明涉及一种保健鸡肉,尤其涉及一种养心蛋黄核桃鸡肉排及其制备方法。
背景技术
长期以来,鸡肉制品主要依靠高盐、低水分含量及低温来控制微生物的数量以达到贮藏保鲜的目的,这不仅影响肉制品的风味和质量,而且其营养物质也得不到很好的保存。传统鸡肉制品防腐保鲜方法包括低温冷藏、降低水分活性、添加防腐剂、酸化、降低氧化还原值、辐射、气调保鲜等。
壳聚糖在食品加工中主要的功能是作为涂膜保鲜剂,可用于食品的贮藏保鲜。壳聚糖是自然界带正电荷的物质,而微生物带负电荷,正负电荷相吸,从而
抑制细菌增长;同时壳聚糖能渗透到细菌的细胞膜里,限制细菌的繁殖,使细菌处于完全或半休眠状态,从而抑制微生物的生长。因此壳聚糖作为一种天然、无毒、安全、高效的食品防腐剂应用于肉制品防腐保鲜具有很好的发展前景。
由于壳聚糖的抑菌、杀菌作用受多种因素制约,需要采用多种防腐保鲜处理进行复合,或采用多种保鲜剂复配技术,利用配料中各个组分的互补、增效作
用,才能获得满意的保鲜效果。
发明内容
本发明克服了现有技术中的不足,提供了一种养心蛋黄核桃鸡肉排及其制备方法。
本发明是通过以下技术方案实现的:
一种养心蛋黄核桃鸡肉排,由下列重量份的原料制成:
鸡胸肉50-60、谷芽15-16、核桃露14-16、尖椒碎4-5、咸鸭蛋黄14-15、姜3-4、葱3-4、蒜瓣碎8-10、夜交藤0.9-1、白扁豆1.6-2、丁香枝1.9-2,丁香油、百里香油、芫荽籽油、蔗糖酯、壳聚糖、1-2%醋酸溶液、葵花籽油、精盐、胡椒粉、白糖、五香粉、荷叶适量;
所述的一种养心蛋黄核桃鸡肉排的制备方法,其特征在于包括以下步骤:
(1)将夜交藤、白扁豆、丁香枝加5-6倍水浸提30-40分钟后虑得药液,将药液经喷雾干燥,得药粉;取精盐、胡椒粉、糖、五香粉用核桃露化开,混合搅匀,将葱、姜、咸鸭蛋黄混合剁碎,拌入其中;
(2)将鸡胸肉从侧面割有开口,往鸡肉内塞有蒜瓣碎以及尖椒碎,再用肉槌稍稍将鸡肉打薄,将捶打好的鸡肉均匀抹上步骤(1)所得调味料,静置腌制45-55分钟;
(3)将腌渍好的鸡肉撒上药粉,并与谷芽混合,共同至于蒸锅上隔水熏蒸10-15分钟;将熏蒸好的鸡肉晾干后,浇淋上适量烧至沸腾的葵花籽油2-3遍,再用荷叶包裹,将包好的鸡肉用炭火熏烤5-7分钟,取出鸡肉晾凉;
(4)称取壳聚糖分散于适量醋酸溶液中,混合搅拌均匀得到1%-1.2%的壳聚糖溶液,再拌入溶液质量1-1.5g/kg的蔗糖酯,混匀后,再兑入溶液质量0.5-1%的丁香油、0.5-1%的百里香油、0.1-0.2%的芫荽籽油,混合搅拌均匀,得保鲜涂膜液;
(5)取处理好的鸡排充分冷却后,浸没于配置好的保鲜涂膜液中,3-4秒后,提起沥干,最后密封包装,即得。
本发明的优点是:
本发明鸡排包覆的壳聚糖复合保鲜膜制剂,较单一的壳聚糖涂膜液保鲜效果更好,使包覆的内容物产生硫化氢速度减慢,脂质氧化减慢,细菌增值减慢,鸡排贮藏期比之前延长了5-7d ;
其中添加的蔗糖酯作为表面活性剂,本身也具有明显的抗老化功能,同时具有杀菌的功效;丁香油、百里香精油、芫荽精油组成的复合保鲜剂非常有效的延长了鸡肉制品的货架期;
本发明制得的鸡排香醇美味,回味悠长,口感品质好,最大程度保全了鸡排的营养成分,并通过夜交藤、白扁豆、丁香枝等食材的添加,赋予了本发明养心安神、温中理气的保健功能。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种养心蛋黄核桃鸡肉排,由下列重量份(斤)的原料制成:
鸡胸肉60、谷芽16、核桃露16、尖椒碎5、咸鸭蛋黄15、姜4、葱4、蒜瓣碎10、夜交藤1、白扁豆2、丁香枝2,丁香油、百里香油、芫荽籽油、蔗糖酯、壳聚糖、2%醋酸溶液、葵花籽油、精盐、胡椒粉、白糖、五香粉、荷叶适量;
所述的一种养心蛋黄核桃鸡肉排的制备方法,其特征在于包括以下步骤:
(1)将夜交藤、白扁豆、丁香枝加6倍水浸提40分钟后虑得药液,将药液经喷雾干燥,得药粉;取精盐、胡椒粉、糖、五香粉用核桃露化开,混合搅匀,将葱、姜、咸鸭蛋黄混合剁碎,拌入其中;
(2)将鸡胸肉从侧面割有开口,往鸡肉内塞有蒜瓣碎以及尖椒碎,再用肉槌稍稍将鸡肉打薄,将捶打好的鸡肉均匀抹上步骤(1)所得调味料,静置腌制55分钟;
(3)将腌渍好的鸡肉撒上药粉,并与谷芽混合,共同至于蒸锅上隔水熏蒸15分钟;将熏蒸好的鸡肉晾干后,浇淋上适量烧至沸腾的葵花籽油3遍,再用荷叶包裹,将包好的鸡肉用炭火熏烤7分钟,取出鸡肉晾凉;
(4)称取壳聚糖分散于适量醋酸溶液中,混合搅拌均匀得到1.2%的壳聚糖溶液,再拌入溶液质量1.5g/kg的蔗糖酯,混匀后,再兑入溶液质量1%的丁香油、1%的百里香油、0.2%的芫荽籽油,混合搅拌均匀,得保鲜涂膜液;
(5)取处理好的鸡排充分冷却后,浸没于配置好的保鲜涂膜液中,4秒后,提起沥干,最后密封包装,即得。
Claims (2)
1.一种养心蛋黄核桃鸡肉排,其特征在于由下列重量份的原料制成:
鸡胸肉50-60、谷芽15-16、核桃露14-16、尖椒碎4-5、咸鸭蛋黄14-15、姜3-4、葱3-4、蒜瓣碎8-10、夜交藤0.9-1、白扁豆1.6-2、丁香枝1.9-2,丁香油、百里香油、芫荽籽油、蔗糖酯、壳聚糖、1-2%醋酸溶液、葵花籽油、精盐、胡椒粉、白糖、五香粉、荷叶适量。
2.根据权利要求1所述的一种养心蛋黄核桃鸡肉排的制备方法,其特征在于包括以下步骤:
(1)将夜交藤、白扁豆、丁香枝加5-6倍水浸提30-40分钟后虑得药液,将药液经喷雾干燥,得药粉;取精盐、胡椒粉、糖、五香粉用核桃露化开,混合搅匀,将葱、姜、咸鸭蛋黄混合剁碎,拌入其中;
(2)将鸡胸肉从侧面割有开口,往鸡肉内塞有蒜瓣碎以及尖椒碎,再用肉槌稍稍将鸡肉打薄,将捶打好的鸡肉均匀抹上步骤(1)所得调味料,静置腌制45-55分钟;
(3)将腌渍好的鸡肉撒上药粉,并与谷芽混合,共同至于蒸锅上隔水熏蒸10-15分钟;将熏蒸好的鸡肉晾干后,浇淋上适量烧至沸腾的葵花籽油2-3遍,再用荷叶包裹,将包好的鸡肉用炭火熏烤5-7分钟,取出鸡肉晾凉;
(4)称取壳聚糖分散于适量醋酸溶液中,混合搅拌均匀得到1%-1.2%的壳聚糖溶液,再拌入溶液质量1-1.5g/kg的蔗糖酯,混匀后,再兑入溶液质量0.5-1%的丁香油、0.5-1%的百里香油、0.1-0.2%的芫荽籽油,混合搅拌均匀,得保鲜涂膜液;
(5)取处理好的鸡排充分冷却后,浸没于配置好的保鲜涂膜液中,3-4秒后,提起沥干,最后密封包装,即得。
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CN105341733A (zh) * | 2015-10-24 | 2016-02-24 | 郭欢 | 一种米酒坚果香辣鸡排及其制备方法 |
CN105341732A (zh) * | 2015-10-24 | 2016-02-24 | 郭欢 | 一种麦门冬润肺果香鸡肉排及其制备方法 |
CN105341734A (zh) * | 2015-10-24 | 2016-02-24 | 郭欢 | 一种奶香味解暑可乐鸡排及其制备方法 |
CN107080182A (zh) * | 2017-04-10 | 2017-08-22 | 陈昕懿 | 一种保健鸡翅段的制作方法 |
CN112602767A (zh) * | 2021-01-08 | 2021-04-06 | 张金有 | 一种埋盐式腌鱼装置 |
CN112602767B (zh) * | 2021-01-08 | 2023-04-25 | 湖南鱼山鱼海食品有限公司 | 一种埋盐式腌鱼装置 |
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