CN105325892A - 一种花粉果皮润肠鸡排及其制备方法 - Google Patents
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Abstract
本发明公开了一种花粉果皮润肠鸡排,由下列重量份的原料制成:鸡小胸肉50-55、破壁玫瑰花粉6-7、香蕉皮15-20、苹果皮7-8、橘汁8-9、决明子2.6-2.7、甘草1.5-2.1、甘松1.4-2、蛋液20-25、洋葱汁6-7,甘油、交联羟丙基淀粉、水溶性壳聚糖适量;本发明鸡排包覆的交联羟丙基淀粉-壳聚糖共混可食膜,具有比单一原料的可食膜具有更好的拉伸强度、断裂伸长率、抗氧化性以及透氧透湿系数;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,并通过决明子、甘草、甘松等食材的添加,赋予了本发明醒脾益气、清热明目、润肠健胃的保健功能。
Description
技术领域
本发明涉及一种保健鸡肉,尤其涉及一种花粉果皮润肠鸡排及其制备方法。
背景技术
包装在食品存与销售的过程中起着极其重要的作用,在过去的几十年里,塑料以其优越的性能及较低的成本广泛地用于食品包装,但是塑料包装性质稳定,使用后遗弃在环境中不易分解腐烂,容易造成环境污染。此外,塑料包装材料中的一些添加齐、增塑剂、单体、聚合物降解副产物、聚合反应中残留的溶剂等可能会由塑料包装袋向食品中迁移,从而导食品致风味的改变,甚至带来毒副作用。同时,食品中的一些组分可能会向包装材料迁移,特别是脂肪向聚乙烯或聚丙烯等包装袋的迁移会增加塑料组分的流动性,从而加速塑料分子向食品的迁移,并有可能改变包装材料的力学性能,阻隔性能等。随着消费者对食品品质要求的提高,以及环保意识的增强,近年来以天然高分子为主体的可食性包装膜逐渐成为研究的热点。
可食用膜易被生物降解,无任何环境污染;可食用膜可作为食品风味料、甜味料、营养强化剂、抗氧化剂、抗微生物制剂的载体;可方便地对食品进行单体包装,应用于塑料包装的内层,减少塑料中有害残留物向食品的迁移,具有优良的阻隔性能,合理的膜材组成可有效调控食品在储存期间与外界环境以及内部组成之间质的传递,以提高食品质量延长货架寿命,以及节省包装材料。然而,单一材料的可食性膜由于其性能的局限性,已经越来越不能满足各类食品的包装需求。将两种或两种以上材料复合成膜使其优势互补已成为目前可食膜发展的趋势。
淀粉基可食膜是可食性包装材料中研究较早的类型,在其组分、工艺、设备及膜的性质和应用等方面均进行了广泛的研究,并取得了一定的进展。淀粉膜的强度与刚性较高,但靭弹性较低,而且由于天然的可食性高分子材料本身具有亲水性,在工业化生产中受到一定的限制。
壳聚糖是一种天然的阳离子聚合物,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。它无毒无害、易于生物降解,且具有优良的成膜性、生物相容性和抗菌性等,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,才能获得最佳保鲜效果。
发明内容
本发明克服了现有技术中的不足,提供了一种花粉果皮润肠鸡排及其制备方法。
本发明是通过以下技术方案实现的:
一种花粉果皮润肠鸡排,由下列重量份的原料制成:
鸡小胸肉50-55、破壁玫瑰花粉6-7、香蕉皮15-20、苹果皮7-8、橘汁8-9、决明子2.6-2.7、甘草1.5-2.1、甘松1.4-2、蛋液20-25、姜3-4、蒜2-3、洋葱汁6-7,甘油、葵花籽油、精盐、胡椒粉、糖、五香粉、蚝油、交联羟丙基淀粉、水溶性壳聚糖、蒸馏水适量;
所述的一种花粉果皮润肠鸡排的制备方法,其特征在于包括以下步骤:
(1)将决明子、甘草、甘松加5-6倍水浸提30-40分钟后虑得药液;取姜、蒜混合剁碎,再搅入蛋液,蛋液中再拌入精盐、胡椒粉,混合均匀;
(2)取香蕉皮、苹果皮混合置于搅拌机搅拌成糊状,入盘待用;将鸡小胸肉片成两片,再用肉槌稍稍打薄,将处理好的鸡肉均匀抹上糖、五香粉、蚝油以及破壁玫瑰花粉的混合物,用手抓匀轻轻揉压,静置腌渍30-40分钟;
(3)将鸡肉埋入步骤(2)所得的果皮糊其中,再共同置于蒸锅上用药液熏蒸10-15分钟,取出沥干;
(4)将沥干的鸡肉均匀地裹上步骤(1)所得蛋液,再往锅中倒入适量葵花籽油,在油6-7成热时将处理好的鸡肉放入,中小火炸至两面金黄色,取出至自然冷却,用吸油纸吸干多余的油;
(5)取水溶性壳聚糖适量兑入洋葱汁以及适量蒸馏水配制成2%-3%的壳聚糖溶液,取交联羟丙基淀粉溶于橘汁以及适量蒸馏水中,配制成4%-5%的变性淀粉增香液,将变性淀粉溶液在90-95℃、500-550r/min转速下混合搅拌45-50min,入盘待用;
(6)将壳聚糖溶液与变性淀粉增香液以体积比60:40-50共混,再倒入溶液质量20-25%的甘油以及剩余各物料,在80-85℃共混0.5-0.6小时,将共混液进行过滤、减压脱泡、静置后流延成可食增香膜,将制备好的可食增香膜放置在相对湿度75-90%的环境中,对处理好的鸡排进行均匀包覆,再包上外包装,即得。
本发明的优点是:
本发明鸡排包覆的交联羟丙基淀粉-壳聚糖共混可食膜的最大拉伸强度可达38.15Mpa,比水溶性壳聚糖单一膜提高了33.33%;断裂伸长率最大值达66.12%,比水溶性壳聚糖单一膜提高了29.14%;透氧系数和透湿系数最小值分别为1.76×10-14cm3·cm/cm2·s·pa和1.90×10-12g·m/m2·s·pa;
本发明可食膜配方甘油的添加,增加了共混膜的透湿系数,增大了成膜分子间的距离,使膜的结构变得比较疏松,导致共混膜的透湿性增大。此外,甘油本身为三元醇,带有三个亲水性基团;
本发明可食膜配方添加有洋葱汁,洋葱中多酚含量较高,洋葱多酚可以有效的清除DPPH,且呈明显的量效关系,表明洋葱多酚具有较强的抗氧化活性,同时洋葱多酚具有明显的抑菌活性,洋葱多酚是天然的抗氧化剂和食品防腐剂;
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,并通过决明子、甘草、甘松等食材的添加,赋予了本发明醒脾益气、清热明目、润肠健胃的保健功能。
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:
一种花粉果皮润肠鸡排,由下列重量份(斤)的原料制成:
鸡小胸肉55、破壁玫瑰花粉7、香蕉皮20、苹果皮8、橘汁9、决明子2.7、甘草2.1、甘松2、蛋液25、姜4、蒜3、洋葱汁7,甘油、葵花籽油、精盐、胡椒粉、糖、五香粉、蚝油、交联羟丙基淀粉、水溶性壳聚糖、蒸馏水适量;
所述的一种花粉果皮润肠鸡排的制备方法,其特征在于包括以下步骤:
(1)将决明子、甘草、甘松加5倍水浸提40分钟后虑得药液;取姜、蒜混合剁碎,再搅入蛋液,蛋液中再拌入精盐、胡椒粉,混合均匀;
(2)取香蕉皮、苹果皮混合置于搅拌机搅拌成糊状,入盘待用;将鸡小胸肉片成两片,再用肉槌稍稍打薄,将处理好的鸡肉均匀抹上糖、五香粉、蚝油以及破壁玫瑰花粉的混合物,用手抓匀轻轻揉压,静置腌渍40分钟;
(3)将鸡肉埋入步骤(2)所得的果皮糊其中,再共同置于蒸锅上用药液熏蒸10分钟,取出沥干;
(4)将沥干的鸡肉均匀地裹上步骤(1)所得蛋液,再往锅中倒入适量葵花籽油,在油7成热时将处理好的鸡肉放入,中小火炸至两面金黄色,取出至自然冷却,用吸油纸吸干多余的油;
(5)取水溶性壳聚糖适量兑入洋葱汁以及适量蒸馏水配制成3%的壳聚糖溶液,取交联羟丙基淀粉溶于橘汁以及适量蒸馏水中,配制成5%的变性淀粉增香液,将变性淀粉溶液在90℃、550r/min转速下混合搅拌50min,入盘待用;
(6)将壳聚糖溶液与变性淀粉增香液以体积比60:40共混,再倒入溶液质量20%的甘油以及剩余各物料,在85℃共混0.6小时,将共混液进行过滤、减压脱泡、静置后流延成可食增香膜,将制备好的可食增香膜放置在相对湿度75%的环境中,对处理好的鸡排进行均匀包覆,再包上外包装,即得。
Claims (2)
1.一种花粉果皮润肠鸡排,其特征在于由下列重量份的原料制成:
鸡小胸肉50-55、破壁玫瑰花粉6-7、香蕉皮15-20、苹果皮7-8、橘汁8-9、决明子2.6-2.7、甘草1.5-2.1、甘松1.4-2、蛋液20-25、姜3-4、蒜2-3、洋葱汁6-7,甘油、葵花籽油、精盐、胡椒粉、糖、五香粉、蚝油、交联羟丙基淀粉、水溶性壳聚糖、蒸馏水适量。
2.根据权利要求1所述的一种花粉果皮润肠鸡排的制备方法,其特征在于包括以下步骤:
(1)将决明子、甘草、甘松加5-6倍水浸提30-40分钟后虑得药液;取姜、蒜混合剁碎,再搅入蛋液,蛋液中再拌入精盐、胡椒粉,混合均匀;
(2)取香蕉皮、苹果皮混合置于搅拌机搅拌成糊状,入盘待用;将鸡小胸肉片成两片,再用肉槌稍稍打薄,将处理好的鸡肉均匀抹上糖、五香粉、蚝油以及破壁玫瑰花粉的混合物,用手抓匀轻轻揉压,静置腌渍30-40分钟;
(3)将鸡肉埋入步骤(2)所得的果皮糊其中,再共同置于蒸锅上用药液熏蒸10-15分钟,取出沥干;
(4)将沥干的鸡肉均匀地裹上步骤(1)所得蛋液,再往锅中倒入适量葵花籽油,在油6-7成热时将处理好的鸡肉放入,中小火炸至两面金黄色,取出至自然冷却,用吸油纸吸干多余的油;
(5)取水溶性壳聚糖适量兑入洋葱汁以及适量蒸馏水配制成2%-3%的壳聚糖溶液,取交联羟丙基淀粉溶于橘汁以及适量蒸馏水中,配制成4%-5%的变性淀粉增香液,将变性淀粉溶液在90-95℃、500-550r/min转速下混合搅拌45-50min,入盘待用;
(6)将壳聚糖溶液与变性淀粉增香液以体积比60:40-50共混,再倒入溶液质量20-25%的甘油以及剩余各物料,在80-85℃共混0.5-0.6小时,将共混液进行过滤、减压脱泡、静置后流延成可食增香膜,将制备好的可食增香膜放置在相对湿度75-90%的环境中,对处理好的鸡排进行均匀包覆,再包上外包装,即得。
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