CN106036526A - 一种白羽重组鸡肉块配方工艺 - Google Patents
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Classifications
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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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Abstract
本发明公开了一种白羽重组鸡肉块配方工艺,鸡碎肉40%、鸡皮10%,冰水50%,这三种物质以100计,添加4%的马铃薯淀粉、1%的食盐、鸡精0.6%,异抗坏血酸钠0.043%,大蒜粉0.014%,胡椒粉0.011%,鸡肉香精0.05%,亲水胶0.48%,其中亲水胶为魔芋精粉、卡拉胶、黄原胶以6:2:1的比例混合后的产物,复合磷酸盐为焦磷酸钠和三聚磷酸钠以4:1的比例混合后的产物,本发明制作出的鸡肉块中脂肪含量微低于市售产品,蛋白质含量14.5%,胆固醇降低0.24mg/100g,嫩度496.9g。
Description
技术领域
本发明涉及一种白羽重组鸡肉块配方工艺。
背景技术
重组肉既是将大小不同(从肉块、碎肉到肉粒)的肉片结合在一起以模仿整肉的外观和质构,或形成质构独特的新产品。
重组鸡肉块是一种采用工厂生产中产生的碎肉为原料,经过斩拌混合、成型、裹粉、油炸和速冻的鸡肉快餐食品。可以在超市、快餐连锁店、水产批发市场等地销售,食用时简单加热即可。鸡肉块口味独特诱人、加工方便、设备投资少、提高原料的利用率,可提高鸡肉的附加值10%-40%。
重组鸡肉块配方的选择,选用质构仪测试的嫩度为主要指标,但是传统的食品品质评价主要是借助感官鉴定的方法,感官鉴定最具权威性,但是感官的方法不易标准化,而且在评价中还易受到评价员的嗜好、品味等因素的影响。
发明内容
本发明的目的是提供一种白羽重组鸡肉块配方工艺。
本发明采用的技术方案是:一种白羽重组鸡肉块配方工艺,鸡碎肉40%、鸡皮10%,冰水50%,这三种物质以100计,添加4%的马铃薯淀粉、1%的食盐、鸡精0.6%,异抗坏血酸钠0.043%,大蒜粉0.014%,胡椒粉0.011%,鸡肉香精0.05%,亲水胶0.48%,其中亲水胶为魔芋精粉、卡拉胶、黄原胶以6:2:1的比例混合后的产物,复合磷酸盐为焦磷酸钠和三聚磷酸钠以4:1的比例混合后的产物;
生产重组鸡肉块的工艺流程为:
原料肉解冻,漂洗→称取鸡碎肉和鸡皮低速斩拌 1min--加入食盐和磷酸盐,加一部分溶解了转谷氨酰胺酶的冰水,高速斩拌1min,静置1min--加入大豆分离蛋白和胶,高速斩拌1min--加入淀粉和鸡精,高速斩拌3min--采用热成型方法,温度45℃--上浆、裹粉--170℃油炸 3min--冷却--包装、成品。
本发明的有益效果是:本发明制作出的鸡肉块中脂肪含量微低于市售产品,蛋白质含量 14.5%,胆固醇降低 0.24mg/100g,嫩度 496.9g 。
具体实施方式
一种白羽重组鸡肉块配方工艺,鸡碎肉40%、鸡皮10%,冰水50%,这三种物质以100计,添加4%的马铃薯淀粉、1%的食盐、鸡精0.6%,异抗坏血酸钠0.043%,大蒜粉0.014%,胡椒粉0.011%,鸡肉香精0.05%,亲水胶0.48%,其中亲水胶为魔芋精粉、卡拉胶、黄原胶以6:2:1的比例混合后的产物,复合磷酸盐为焦磷酸钠和三聚磷酸钠以4:1的比例混合后的产物;
生产重组鸡肉块的工艺流程为:
原料肉解冻,漂洗→称取鸡碎肉和鸡皮低速斩拌 1min--加入食盐和磷酸盐,加一部分溶解了转谷氨酰胺酶的冰水,高速斩拌1min,静置1min--加入大豆分离蛋白和胶,高速斩拌1min--加入淀粉和鸡精,高速斩拌3min--采用热成型方法,温度45℃--上浆、裹粉--170℃油炸 3min--冷却--包装、成品。
新鲜的鸡碎肉可以直接漂洗加工,漂洗的目的是除去解剖鸡肉时残存的血液、阻碍鸡肉糜形成凝胶体的水溶性蛋白质及其他对重组鸡肉块质量量有损害的物质,如酶、有色物质、脂肪、残余的骨屑、腥味物质、无机盐等,从而提高鸡肉块的各项感官质量指标。冷冻的鸡碎肉,需要将其先解冻再投入生产中,解冻适宜在4℃的条件下,缓慢解冻,或者流水解冻,防止室温解冻造成的温度过高破坏细胞的结构,或者感染有害菌。解冻后的碎肉再进行漂洗,剔除结缔组织,以及碎骨等。
在肉糜的斩拌过程中,斩拌使各添加物质充分混合,同时使盐溶蛋白析出,盐溶性蛋白相互作用形成高粘度的凝胶,然后在后续的加热工序中变性凝固,形成良好的蛋白质网状结构,把水分及其他成分包裹其中。添加磷酸盐的顺序为瘦肉和肥肉混合后加入磷酸盐,磷酸盐可以和食盐一起添加,或者在添加食盐之前加入,有利于蛋白质的稳定性,加入磷酸盐后快速斩拌1min,利于盐与蛋白质的充分混合,然后静止1min,使盐与蛋白质充分作用,加入酶快速斩拌1min,使酶与析出的蛋白发生反应,利于蛋白质的交联,然后再加入大豆分离蛋白和亲水胶。最后加入淀粉香辛调味料,加入淀粉,会产生大量的热量,所以淀粉要在最后加入,避免斩拌时温度过高,蛋白变性,不利于凝胶网络的形成。
以上对本发明的实施方式作了说明,但是本发明不限于上述实施方式,在所属技术领域普通技术人员所具备的知识范围内,还可以在不脱离本发明宗旨的前提下做出各种变化。
Claims (1)
1.一种白羽重组鸡肉块配方工艺,其特征是:鸡碎肉40%、鸡皮10%,冰水50%,这三种物质以100计,添加4%的马铃薯淀粉、1%的食盐、鸡精0.6%,异抗坏血酸钠0.043%,大蒜粉0.014%,胡椒粉0.011%,鸡肉香精0.05%,亲水胶0.48%,其中亲水胶为魔芋精粉、卡拉胶、黄原胶以6:2:1的比例混合后的产物,复合磷酸盐为焦磷酸钠和三聚磷酸钠以4:1的比例混合后的产物;
生产重组鸡肉块的工艺流程为:
原料肉解冻,漂洗→称取鸡碎肉和鸡皮低速斩拌 1min--加入食盐和磷酸盐,加一部分溶解了转谷氨酰胺酶的冰水,高速斩拌1min,静置1min--加入大豆分离蛋白和胶,高速斩拌1min--加入淀粉和鸡精,高速斩拌3min--采用热成型方法,温度45℃--上浆、裹粉--170℃油炸 3min--冷却--包装、成品。
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RU2665934C1 (ru) * | 2017-12-07 | 2018-09-05 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" | Полуфабрикат рубленый из мяса птицы и способ его производства |
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RU2665934C1 (ru) * | 2017-12-07 | 2018-09-05 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" | Полуфабрикат рубленый из мяса птицы и способ его производства |
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