CN105851916A - 一种荷香发酵烤制麻黄鸡及其制备方法 - Google Patents
一种荷香发酵烤制麻黄鸡及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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Abstract
本发明公开了一种荷香发酵烤制麻黄鸡,由下列重量份的原料制成:麻黄鸡90‑100、黄豆芽20‑24、莲藕7‑10、陈皮3‑4、甘草1‑2、酒酿10‑15、食盐、白糖、五香料、料酒、米曲霉、乳酸菌、荷叶、水适量。本发明的发酵麻黄鸡采用乳酸菌、米曲霉,所产生的酶类可分解蛋白质和脂肪产生氨基酸、有机酸等各种风味物质,两者相互协调而决定整体风味从而提高产品的香气和整体风味,制备的发酵麻黄鸡不仅具有特有的发酵香味还具有淡淡的荷香味,咸淡适中,组织状态切面肌肉干而紧密,软硬适中,无过多的油脂析出。
Description
技术领域
本发明涉及一种食品及其工艺技术领域,特别涉及一种荷香发酵烤制麻黄鸡及其制备方法。
背景技术
发酵肉制品的研究属于新兴的研究领域。目前,我国传统发酵肉制品基本上仍采用自然发酵,尤其是金华火腿生产中微生物发酵作用是必不可少的。但自然发酵存在加工过程中污染菌的种类复杂,难以保证制品品质,加工成熟期长,储藏期缩短等缺点。利用发酵剂可使生产周期缩短,品质稳定性提高,有效抑制了有害微生物的生长,延长贮藏期,乳酸菌不受季节限制,正好弥补了传统自然发酵的不足。因麻黄鸡肉营养成分齐全、营养价值高、易消化吸收、肉质细嫩、味道鲜美,深受消费者的喜爱与欢迎。鸡肉产品品种虽很多,但腌腊制品却很少。由于鸡肉中肌红蛋白含量低,颜色浅,鸡肉制品的开发带来一定难度。在肉中接种乳酸茵、米曲霉制作发酵肉制品,不仅能改善制品的色泽、提高蛋白质的消化率和净利用率,而且能增加制品的安全性和货架期,并赋予制品以独特的风味。
发明内容
本发明弥补了现有技术的不足,提供一种荷香发酵烤制麻黄鸡及其制备方法。
本发明的技术方案如下:
麻黄鸡由下列重量份的原料制成:麻黄鸡90-100、黄豆芽20-24、莲藕7-10、陈皮3-4、甘草1-2、酒酿10-15、食盐、白糖、五香料、料酒、米曲霉、乳酸菌、荷叶、水适量。
麻黄鸡的制备的具体步骤如下:
(1)将麻黄鸡洗净切块后放入水中浸泡3-4小时,捞出沥干后,再将食盐、白糖、五香料放入锅中文火炒干,再将其揉搓均匀在鸡块表面,4-6℃低温腌制12-18小时,得腌制鸡块;
(2)将黄豆芽与白糖混合后放入水中煮熟,搅拌成浆液,滤掉得豆芽汁,接入米曲霉28-30℃培养2-3天,与步骤1的腌制鸡块混合继续发酵20-24小时,冲洗干净,与上述鸡块、黄酒以及适量水混合煮熟,分离汤与物料;
(3)将乳酸菌与步骤2的鸡汤混合后密封,30-40℃发酵20-24小时,再与步骤2的物料、酒酿混合,密封,继续发酵1-2天,得发酵鸡块;
(4)将陈皮、甘草加入适量水文火煎煮20-25分钟,滤掉沉渣,再与步骤3的发酵鸡块混合腌渍10-12小时;
(5)将步骤4的沉渣烘干后制成细粉,再将莲藕打成浆汁与上述细粉以及适量食盐混合均匀后均匀涂抹在步骤4的鸡块表面,晾干后待用;
(6)将步骤5晾干的鸡块用荷叶包好,放入烤箱中烤制熟香,真空包装,即可。
本发明的有益效果:
将麻黄鸡放入清水中浸泡可以拔出体内血液,使肌肉洁白,成品口味鲜美,延长保存期。将食盐以及五香粉炒干可以杀死有害微生物和细菌,降低食盐中所含水分,减少细菌滋生,增加香辛料香味。低温腌渍可以有效抑制腐败微生物生长,又有利于肌球蛋白的溶出,有利于保持肉中的水分含量。在腌制过程中加入食盐有利于盐溶蛋白的提取,提高肉蛋白的结合力,延长制品的保藏期。适量的盐能抑制部分杂菌生长,促使乳酸菌系的形成,但浓度不宜过高,不但口感太咸,而且也会延迟发酵进程。蔗糖可以提高麻黄鸡的口味,同时在烘烤过程可以提高麻黄鸡的色泽度。五香料不仅能产生良好的风味,还有些五香料具有杀菌或抑菌作用。乳酸菌主要利用糖类而产生乳酸,赋予产品发酵特有的香味,米曲霉所产生的酶类可分解蛋白质和脂肪产生氨基酸、有机酸等各种风味物质,两者相互协调而决定整体风味从而提高产品的香气和整体风味。本发明的发酵麻黄鸡具有特有的发酵香味,咸淡适中,组织状态切面肌肉干而紧密,软硬适中,无过多的油脂析出。
具体实施方案
下面结合以下具体实施方式对本发明作进一步的详细描述:
称取下列重量份(kg)的原料制成:麻黄鸡95、黄豆芽22、莲藕8、陈皮3、甘草2、酒酿13、食盐、白糖、五香料、料酒、米曲霉、乳酸菌、荷叶、水适量。
麻黄鸡的制备方法的具体步骤如下:
(1)将麻黄鸡洗净切块后放入水中浸泡4小时,捞出沥干后,再将食盐、白糖、五香料放入锅中文火炒干,再将其揉搓均匀在鸡块表面,5℃低温腌制12-18小时,得腌制鸡块;
(2)将黄豆芽与白糖混合后放入水中煮熟,搅拌成浆液,滤掉得豆芽汁,接入米曲霉28℃培养2天,与步骤1的腌制鸡块混合继续发酵22小时,冲洗干净,与上述鸡块、黄酒以及适量水混合煮熟,分离汤与物料;
(3)将乳酸菌与步骤2的鸡汤混合后密封,35℃发酵22小时,再与步骤2的物料、酒酿混合,密封,继续发酵1天,得发酵鸡块;
(4)将陈皮、甘草加入适量水文火煎煮23分钟,滤掉沉渣,再与步骤3的发酵鸡块混合腌渍11小时;
(5)将步骤4的沉渣烘干后制成细粉,再将莲藕打成浆汁与上述细粉以及适量食盐混合均匀后均匀涂抹在步骤4的鸡块表面,晾干后待用;
(6)将步骤5晾干的鸡块用荷叶包好,放入烤箱中烤制熟香,真空包装,即可。
Claims (2)
1.一种荷香发酵烤制麻黄鸡,其特征在于,由下列重量份的原料制成:麻黄鸡90-100、黄豆芽20-24、莲藕7-10、陈皮3-4、甘草1-2、酒酿10-15、食盐、白糖、五香料、料酒、米曲霉、乳酸菌、荷叶、水适量。
2.根据权利要求书1所述荷香发酵烤制麻黄鸡,其特征在于,制备方法的具体步骤如下:
(1)将麻黄鸡洗净切块后放入水中浸泡3-4小时,捞出沥干后,再将食盐、白糖、五香料放入锅中文火炒干,再将其揉搓均匀在鸡块表面,4-6℃低温腌制12-18小时,得腌制鸡块;
(2)将黄豆芽与白糖混合后放入水中煮熟,搅拌成浆液,滤掉得豆芽汁,接入米曲霉28-30℃培养2-3天,与步骤1的腌制鸡块混合继续发酵20-24小时,冲洗干净,与上述鸡块、黄酒以及适量水混合煮熟,分离汤与物料;
(3)将乳酸菌与步骤2的鸡汤混合后密封,30-40℃发酵20-24小时,再与步骤2的物料、酒酿混合,密封,继续发酵1-2天,得发酵鸡块;
(4)将陈皮、甘草加入适量水文火煎煮20-25分钟,滤掉沉渣,再与步骤3的发酵鸡块混合腌渍10-12小时;
(5)将步骤4的沉渣烘干后制成细粉,再将莲藕打成浆汁与上述细粉以及适量食盐混合均匀后均匀涂抹在步骤4的鸡块表面,晾干后待用;
(6)将步骤5晾干的鸡块用荷叶包好,放入烤箱中烤制熟香,真空包装,即可。
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Application publication date: 20160817 |