CN107279791A - 一种烟熏秘制鸡肉饼的加工方法 - Google Patents
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Abstract
本发明是关于一种烟熏秘制鸡肉饼的加工方法，其特征在于利用海藻多糖可以增强保水性，抑制脂肪酸分解，防止淀粉老化；质构化小麦蛋白可有效改善鸡肉的感官品质。并通过添加多种蔬菜均衡营养，丰富口感；真空搅拌促进风味融合。从而改善鸡肉吸水性、咀嚼性，均衡营养，增强口感。
Description
技术领域
本发明涉及食品加工领域，主要涉及一种烟熏秘制鸡肉饼的加工方法。
背景技术
鸡肉纤维细，肌肉含量丰富，营养价值高，但因为其肌肉纤维短而乱，使其肉脯加工品质劣于猪肉或者牛肉脯。杨姗姗在《鸡肉糜脯加工工艺以及品质改善的研究》对鸡肉脯加工工艺的研究以及其硬度和纤维感的咀嚼特性的改善做了研究。并通过单因素实验，得出斩拌程度对肉糜的pH、保水性、挥发性盐基氮等的影响；研究了不同保水剂对鸡肉糜脯品质的影响；确定了添加小麦蛋白对鸡肉糜脯的品质影响。质构化小麦蛋白在质构改善，尤其是粘聚性的改善非常明显。另外对于加工完之后的收缩率的降低与其他组相比也非常明显，这对于工业生产具有实际的商业意义。
发明内容
本发明为了改善鸡肉吸水性、咀嚼性，均衡营养，增强口感，提供一种烟熏秘制鸡肉饼的加工方法。
一种烟熏秘制鸡肉饼的加工方法，其特征在于它是由下述步骤组成：
1）、将质构化小麦蛋白、海藻多糖以10:2-3的比例混合，加入2-3倍量水浸泡3-3.5小时，分别将鸡胸肉、鸡腿肉、鸡皮解冻，清洗干净，沥干多余水分，浸入，搅制20-25分钟，捞出备用；
2）、将步骤1所得鸡胸肉、鸡腿肉斩拌18-20秒，放入滚揉机，添加5-6%盐、10-12%糖、10-12%鸡精、0.3-0.35%复合磷酸盐、5-6%生抽、2-2.3%老抽，滚揉30-35分钟，取出装罐后密封，于10-15℃腌制5-6小时；
3）、将步骤2所的混合物与10-12%步骤1所得鸡皮、20-25%胡萝卜丁、15-18%洋葱丁、30-35%大豆蛋白乳化浆、3-3.5%食用香精混合入搅拌机，于50-65℃搅拌均匀，再加入30-35%马铃薯淀粉，于0.6-0.8MPa真空下搅拌5-6分钟，恢复压强后冷却至-5-0℃，再于0.6-0.8MPa真空下搅拌5-6分钟；
4）、将步骤3所得物料投入成型机中成型，于60-65℃烘制，使水分含量达到35-38%，再于120-140℃烤制，使水分含量达到23-25%，冷却至室温，再由速冻机速冻。
本发明的优点是：
本发明的一种烟熏秘制鸡肉饼的加工方法，海藻多糖可以增强保水性，质构化小麦蛋白可有效改善鸡肉的感官品质。脂类物质受氧化会产生过氧化物和挥发性醛等，使食品风味变差而失去食用价值，海藻糖对这种油脂构成成分中的脂肪酸分解具有很好的抑制作用；还有抑制鱼腥味的生成、矫正味道气味作用；具有优异的防止淀粉老化的作用。质构化小麦蛋白含脂量低，纤维状质构，咀嚼咬劲性强，成本低廉，营养素组成适宜，易于保藏，除了结构上具有类似于肉质的质构、耐嚼性和宜人的外观之外，还有助于提供保健膳食所需的蛋白质；小麦质构化蛋白经过混合、切块或粉碎，可保持纤维状质构及形成类似肉质的外观。通过添加多种蔬菜均衡营养，丰富口感。真空搅拌促进风味融合。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种烟熏秘制鸡肉饼的加工方法，其特征在于它是由下述步骤组成：
1）、将质构化小麦蛋白、海藻多糖以10:3的比例混合，加入3倍量水浸泡3小时，分别将鸡胸肉、鸡腿肉、鸡皮解冻，清洗干净，沥干多余水分，浸入，搅制20分钟，捞出备用；
2）、将步骤1所得鸡胸肉、鸡腿肉斩拌18秒，放入滚揉机，添加5%盐、10%糖、10%鸡精、0.3%复合磷酸盐、5%生抽、2%老抽，滚揉30分钟，取出装罐后密封，于10℃腌制5小时；
3）、将步骤2所的混合物与10%步骤1所得鸡皮、25%胡萝卜丁、15%洋葱丁、30%大豆蛋白乳化浆、3%食用香精混合入搅拌机，于65℃搅拌均匀，再加入35%马铃薯淀粉，于0.6MPa真空下搅拌5分钟，恢复压强后冷却至-5℃，再于0.6MPa真空下搅拌5分钟；
4）、将步骤3所得物料投入成型机中成型，于60℃烘制，使水分含量达到35%，再于130℃烤制，使水分含量达到23%，冷却至室温，再由速冻机速冻。
Claims (5)
1.一种烟熏秘制鸡肉饼的加工方法，其特征在于它是由下述步骤组成：
1）、将质构化小麦蛋白、海藻多糖以比例混合，加入2-3倍量水浸泡3-3.5小时，分别将鸡胸肉、鸡腿肉、鸡皮解冻，清洗干净，沥干多余水分，浸入，搅制20-25分钟，捞出备用；
2）、将步骤1所得鸡胸肉、鸡腿肉斩拌18-20秒，放入滚揉机，添加5-6%盐、10-12%糖、10-12%鸡精、0.3-0.35%复合磷酸盐、5-6%生抽、2-2.3%老抽，滚揉30-35分钟，取出装罐后密封腌制；
3）、将步骤2所的混合物与10-12%步骤1所得鸡皮、20-25%胡萝卜丁、15-18%洋葱丁、30-35%大豆蛋白乳化浆、3-3.5%食用香精混合入搅拌机，于50-65℃搅拌均匀，再加入30-35%马铃薯淀粉，真空下搅拌，恢复压强后冷却至-5-0℃，再于0.6-0.8MPa真空下搅拌5-6分钟；
4）、将步骤3所得物料投入成型机中成型，于60-65℃烘制，使水分含量达到35-38%，再经烤制减少水分含量，冷却至室温，再由速冻机速冻。
2.根据权利要求1所述的一种烟熏秘制鸡肉饼的加工方法，其特征在于步骤1质构化小麦蛋白、海藻多糖混合比例为10:2-3。
3.根据权利要求1所述的一种烟熏秘制鸡肉饼的加工方法，其特征在于步骤2腌制过程为：于10-15℃腌制5-6小时。
4.根据权利要求1所述的一种烟熏秘制鸡肉饼的加工方法，其特征在于步骤3真空搅拌过程为：于0.6-0.8MPa真空下搅拌5-6分钟。
5.根据权利要求1所述的一种烟熏秘制鸡肉饼的加工方法，其特征在于步骤4烤制过程为：于120-140℃烤制，使水分含量达到23-25%。
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