CN107232516A - 一种川味烧鹅 - Google Patents
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Abstract
本发明公开的一种川味烧鹅，涉及休闲食品加工技术领域，其制备过程如下：⑴、原料初处理；⑵、初腌渍；⑶、调汁；⑷、撑鹅；⑸、上汁；⑹、烤制、⑺、包装；⑻、灭菌。具有味道鲜美、营养丰富、且具有川味风格等特点，开袋即食，既可作为菜淆，也可作为休闲食品。
Description
技术领域
本发明涉及休闲食品加工技术领域，特别是一种川味烧鹅。
技术背景
“烧鹅”是粤菜中的一道传统名菜，它以整鹅烧烤制成。成菜色泽金红，鹅体饱满，且腹含卤汁，滋味醇厚。将烧烤好的鹅斩成小块，其皮、肉、骨连而不脱，入口即离，具有皮脆、肉嫩、骨香、肥而不腻的特点。若是佐以酸梅酱蘸食，更显风味别具。
烧鹅的制做过程包括：鹅宰杀后治净，从肛门处开口掏出内脏，斩去鹅掌及翅尖，用清水将鹅的腹腔冲洗干净；用姜末、蒜茸、葱末、精盐、白糖、料酒、玫瑰露酒、味精、五香粉加适量二汤调匀，制成味汁；另将蜂蜜、白醋、枧水调匀，制成脆皮水。将味汁从肛门开口处灌入鹅的腹腔，再用针线将开口缝住，使味汁不致漏出。将鹅头部向上，接着把气枪的气嘴从鹅颈杀口处伸入颈腔，再用左手将颈部和气嘴一起握住，然后右手按压气枪，将空气慢慢打入鹅体皮下脂肪与结缔组织之间，使之胀满。取出气嘴，用手将鹅的颈部握住，随后把鹅体放入沸水锅中烫约半分钟，再用冷水浇淋鹅的表皮，使之降温稍凉，然后把脆皮水均匀地刷在鹅的表皮上，完成后即把鹅挂在阴凉通风处晾干。将晾干的鹅挂入烤炉中，用果木木炭烧中火慢烤，烤至鹅肉熟透时，改用大火将鹅的表皮烤至酥脆，取出，先倒出鹅腹内的卤汁，将鹅斩件装盘，再淋上卤汁，随酸梅酱味碟上桌蘸食即可。
中国专利(专利申请号为：201210328450.4)公开的“一种富硒烧鹅制作方法”，包括以下步骤：A将赖氨酸盐酸盐、低聚木糖、硫胺素和蜂蜜按比例混合，充分溶解后调整pH值，制得调味剂；B将砂仁、草果、肉桂、高良姜、陈皮、丁香、白芷、肉豆蔻包入纱布，混同食盐、赖氨酸钠煮沸待用；将步骤A所述调味剂按比例加入后，继续煮沸；C将富硒专用鹅清洗干净后放入步骤B所述腌制液，腌制后，放入烧烤炉中，进行两阶段烧烤即为成品。
另一中国专利(专利申请号为：201110284969.2)公开的“无水烧鹅”，其制作过程包括半成品烹制与成品烹制。半成品烹制包括选材、宰杀、净膛、净油、去酸、腌制、初蒸等工序，成品烹制包括改刀、复蒸、火靠三道程序。
还有中国专利(专利申请号为：200910071990.7)公开的“一种药膳烧鹅的加工方法”，该方法包括下列步骤:(1)原料整理；(2)中药材料液的配制；(3)腌制；(4)煮制；(5)捞出鹅淋干冷却,待中心温度冷却到室温真空包装得到药膳烧鹅。
技术内容
本发明的目的在于提供一种味道鲜美、营养丰富、且具有川味风格的烧鹅。
为实现上述目的，本发明所采取的技术方案是发明一种川味烧鹅，其制备过程如下：
⑴、原料初处理：将仔鹅宰后放尽血水，褪毛，从肛门处开口去除内脏，并斩去鹅掌及翅尖，用清水将鹅的内腔冲洗干净，成为初处理鹅，备用；
⑵、初腌渍：将初处理鹅重量8-15％的川味调料酱涂抹在初处理鹅的内外表面，然后放置1-3小时，成为腌渍鹅，备用；
⑶、调汁：将初处理鹅重量10-15％的川味调料粉用料酒调成烧烤酱汁，备用；
⑷、撑鹅：用支架伸进腌渍鹅的腹腔里，将鹅腔由内向外撑开，成为待烤鹅，备用；
⑸、上汁：将烧烤酱汁均匀地涂抹在待烤鹅的内外表面，成为上汁鹅，备用；
⑹、烤制：将上汁鹅置于烤箱中，烤至鹅肉表皮酥脆，即成川味烧鹅。
所述腌渍步骤中的腌渍时间为2小时。
所述川味调料粉是由下列重量份的原料混合而成：
所述川味调料粉的优化技术方案是由下列重量份的原料混合而成：
所述川味调料粉的制备方法如下：将上述酱油粉、谷氨酸钠、食盐、花椒粉、麦芽糊精、八角粉、白砂糖、咸味香精、麻椒粉、辣椒粉和5`-呈味核苷酸二钠混合均匀，即为川味调料粉。
所述川味调料酱是由下列重量份的原料制备而成：
所述川味调料酱的优化技术方案是由下列重量份的原料制备而成：
所述川味调料酱的制备方法如下：先将鲜葱、辣椒片和鲜姜洗净，凉干水分，再加工成葱花、辣椒米和姜米，然后与牛肉调味粉、食盐、黄豆酱、麦芽糊精、花椒粉、辣椒油树脂、咸味香精、精炼植物油混合均匀，即成川味调料酱。
本发明的川味烧鹅，所用的川味调料酱含有鲜葱、辣椒片、鲜姜、牛肉调味粉、食盐、黄豆酱、麦芽糊精、花椒粉、辣椒油树脂、咸味香精和精炼植物油，用于腌渍原料，可以使原料鲜嫩爽滑，麻辣入味；川味调料粉含有酱油粉、谷氨酸钠、食盐、花椒粉、麦芽糊精、八角粉、白砂糖、咸味香精、麻椒粉、辣椒粉和5`-呈味核苷酸二钠，既含有鲜香成份，又含有麻辣成份，在制作菜淆时添加，使得所制作的菜淆味道鲜美、且带有四川麻辣风味；加之鹅肉本身营养丰富，因而，所加工的川味烧鹅，其味道鲜美、营养丰富、且具有川味风格。
具体实施方式
以下结合实施例，对本发明作进一步的说明。下面的说明是以例举的方式，但本发明的保护范围并不局限于此。
本实施例的川味烧鹅，其加工过程如下：
㈠、辅料制备：
⑴、川味调料粉制备：
按重量份分别取酱油粉7.6份、谷氨酸钠13份、食盐60份、花椒粉0.3份、麦芽糊精1份、八角粉0.3份、白砂糖5份、咸味香精0.5份、麻椒粉0.3份、辣椒粉10份、5`-呈味核苷酸二钠2份，将上述酱油粉、谷氨酸钠、食盐、花椒粉、麦芽糊精、八角粉、白砂糖、咸味香精、麻椒粉、辣椒粉和5`-呈味核苷酸二钠混合均匀，即为川味调料粉。
⑵、川味调料酱制备：
按重量份分别取鲜葱5份、辣椒片10份、牛肉调味粉8份、食盐18份、黄豆酱8份、麦芽糊精46份、鲜姜3份、花椒粉1份、辣椒油树脂0.3份、咸味香精2.7份、精炼植物油40份，先将鲜葱、辣椒片和鲜姜洗净，凉干水分，再加工成葱花、辣椒米和姜米，然后与牛肉调味粉、食盐、黄豆酱、麦芽糊精、花椒粉、辣椒油树脂、咸味香精、精炼植物油混合均匀，即成川味调料酱。
㈡、具体加工过程：
⑴、原料初处理：将仔鹅宰后放尽血水，褪毛，从肛门处开口去除内脏，并斩去鹅掌及翅尖，用清水将鹅的内腔冲洗干净，成为初处理鹅，备用；
⑵、初腌渍：将初处理鹅重量10％的川味调料酱涂抹在初处理鹅的内外表面，然后放置2小时，成为腌渍鹅，备用；
⑶、调汁：将初处理鹅重量12％的川味调料粉用料酒调成烧烤酱汁，备用；
⑷、撑鹅：用支架伸进腌渍鹅的腹腔里，将鹅腔由内向外撑开，成为待烤鹅，备用；
⑸、上汁：将烧烤酱汁均匀地涂抹在待烤鹅的内外表面，成为上汁鹅，备用；
⑹、烤制：将上汁鹅置于烤箱中，烤至鹅肉表皮酥脆，即成川味烧鹅。
烤制过程中，多次上汁。
⑺、包装：将川味烧鹅放入包装袋内，然后真空包装，得真空包装川味烧鹅，备用；
⑻、灭菌：将真空包装川味烧鹅运用辐照杀菌技术，进行常温瞬时杀菌，即得真空包装川味烧鹅成品。
本发明的川味烧鹅，开袋即食，既可作为菜淆，也可作为休闲食品。
Claims (6)
1.一种川味烧鹅，其特征在于，制备过程如下：
⑴、原料初处理：将仔鹅宰后放尽血水，褪毛，从肛门处开口去除内脏，并斩去鹅掌及翅尖，用清水将鹅的内腔冲洗干净，成为初处理鹅，备用；
⑵、初腌渍：将初处理鹅重量8-15％的川味调料酱涂抹在初处理鹅的内外表面，然后放置1-3小时，成为腌渍鹅，备用；
⑶、调汁：将初处理鹅重量10-15％的川味调料粉用料酒调成烧烤酱汁，备用；
⑷、撑鹅：用支架伸进腌渍鹅的腹腔里，将鹅腔由内向外撑开，成为待烤鹅，备用；
⑸、上汁：将烧烤酱汁均匀地涂抹在待烤鹅的内外表面，成为上汁鹅，备用；
⑹、烤制：将上汁鹅置于烤箱中，烤至鹅肉表皮酥脆，即成川味烧鹅。
2.根据权利要求1所述的川味烧鹅，其特征在于，所述腌渍步骤中的腌渍时间为2小时。
3.根据权利要求1所述的川味烧鹅，其特征在于，所述川味调料粉是由下列重量份的原料混合而成：
4.根据权利要求3所述的川味烧鹅，其特征在于，所述川味调料粉是由下列重量份的原料混合而成：
5.根据权利要求1所述的川味烧鹅，其特征在于，所述川味调料酱是由下列重量份的原料制备而成：
6.根据权利要求5所述的川味烧鹅，其特征在于，所述川味调料酱是由下列重量份的原料制备而成：
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