CN107307267A - 一种蔬菜鸡肉饼及其制作方法 - Google Patents
一种蔬菜鸡肉饼及其制作方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
本发明公开了一种蔬菜鸡肉饼,其特征在于,包括以下重量份的原料:鸡肉50‑70份、土豆泥30‑50份、紫甘蓝3‑7份、荸荠6‑10份、青甜椒5‑15份、红甜椒1‑3份、胡萝卜4‑8份、甜玉米粒10‑15份、青豆8‑12份、卡拉胶0.05份、香辛料4‑6份、玉米淀粉0.5‑1.5份和冰水4‑6份。本发明还公开了一种上述蔬菜鸡肉饼的制作方法。由于采用了上述技术方案,本发明具有以下有益效果:本发明所得蔬菜鸡肉饼荤素搭配合理,营养均衡,口感软硬适中,易消化,易吸收,而且蔬菜中的膳食纤维能有效促进人体肠胃的消化,减轻人们的身体负担。
Description
技术领域
本发明涉及食品加工领域,具体说是一种蔬菜鸡肉饼及其制作方法。
背景技术
鸡肉富含蛋白质、钙、磷、铁等营养元素,具有温中补脾、益气养血、补肾益精的功效,但是鸡肉中缺乏维生素B16、维生素C、维生素D等营养元素,而且鸡肉中的脂肪以及胆固醇含量过高,过多食用对人体健康不利。
传统的鸡肉预制品原料单一,无法提供人体所需的维生素B16、维生素C、维生素D等营养元素,另外,由于鸡肉本身呈中酸性,在加工后会出现涩口的缺陷,导致适口性差,而且传统的加工工艺会导致鸡肉本身的持水性变差,营养流失严重,其嫩度也会大打折扣,另外,肉制品会添加防腐剂延长产品的保藏时间,但防腐剂食用过多会影响身体健康。
发明内容
本发明所要解决的技术问题是提供一种蔬菜鸡肉饼及其制作方法。
为实现上述目的,本发明采用的技术方案为:一种蔬菜鸡肉饼,包括以下重量份的原料:鸡肉50-70份、土豆泥30-50份、紫甘蓝3-7份、荸荠6-10份、青甜椒5-15份、红甜椒1-3份、胡萝卜4-8份、甜玉米粒10-15份、青豆8-12份、卡拉胶0.05份、香辛料4-6份、玉米淀粉0.5-1.5份、乙酰化二淀粉磷酸酯0.05份和冰水4-6份。
作为优选,一种蔬菜鸡肉饼,包括以下重量份的原料:鸡肉60份、土豆泥40份、紫甘蓝5份、荸荠8份、青甜椒10份、红甜椒2份、胡萝卜6份、甜玉米粒12份、青豆10份、卡拉胶0.05份、香辛料5份、玉米淀粉1份、乙酰化二淀粉磷酸酯0.05份和冰水5份。
一种上述蔬菜鸡肉饼,其制作方法包括以下步骤:
一、原料处理:
1、将土豆去皮后用100摄氏度蒸汽蒸制20分钟,待冷却后用斩拌机斩成土豆泥备用;将鸡肉去皮,进行脱酸处理,使鸡肉的PH值控制在6.5-7.5之间,最后再用3mm绞盘绞一遍,得鸡肉馅备用;
2、将青豆、甜玉米粒解冻,将色泽不良、形状不良、坏粒及异物检出;
3、挑选新鲜无药残紫甘蓝、荸荠、青甜椒、红甜椒和胡萝卜洗净切丁,重量为2-3g/丁,将切好的胡萝卜丁用少量食用油炒熟待用;
二、腌制:
将绞好的鸡肉馅和斩拌好的土豆泥加入配方量的乙酰化二淀粉磷酸酯、卡拉胶、香辛料、玉米淀粉和冰水放入滚揉机中滚揉15-30min,静置,腌制2-4h出料;
三、搅拌:
将腌制好的鸡肉和土豆泥放入真空搅拌机中,然后依次加入切好的紫甘蓝、荸荠、青甜椒、红甜椒和炒熟的胡萝卜进行搅拌混料,转速20转/分,搅拌时间5-6分钟,出料时中心温度不能超过10℃;
四、成型:
将搅拌好的馅料放入专用模具中成型,重量60g/块,并注意将形状不好的检出;
五、蒸制:
用100度蒸汽蒸制12分钟,产品中心温度必须达到82摄氏度以上;
六、冷却、速冻:
将蒸制后的产品自然冷却至室温,然后入单冻机或速冻库冻至产品中心温度-18℃以下,重量、形状以及色泽不好的去除,异物检查,成品重量:50g/块 ;
七、包装:
1kg每袋,10袋每箱或根据具体订单要求调整;
八、入库保管:
将包装好的产品送至零下18℃以下的冷藏库中保管。
在上述技术方案中,本发明添加了紫甘蓝、荸荠、青甜椒、红甜椒和胡萝卜等蔬菜,其中:
紫甘蓝:紫甘蓝的营养丰富,尤以丰富的维生素C、较多的维生素E和维生素B族,以及丰富的花青素甙和纤维素等,在本发明中,既能补充鸡肉中缺乏的维生素B16、维生素C,又能调节人体内的胆固醇含量。
荸荠:荸荠性寒,具有清热解毒、凉血生津、利尿通便、化湿祛痰、消食除胀的功效,可用于治疗黄疸、痢疾、小儿麻痹、便秘等疾病;荸荠含有一种抗菌成分,对降低血压有一定效果,这种物质还对癌症有防治作用,在本发明中,能促进鸡肉在人体中的吸收和利用。
甜椒:红色和绿色的甜椒富含维生素C、维生素A、维生素B6、叶酸和钾,青甜椒和红甜椒的添加不仅会使本发明所得蔬菜鸡肉饼颜色鲜亮,增强食欲,而且也能为人体提供某些必需的营养元素。
胡萝卜:胡萝卜是一种质脆味美、营养丰富的家常蔬菜,素有“小人参”之称;胡萝卜富含糖类、脂肪、挥发油、胡萝卜素、维生素A、维生素B1、维生素B2、花青素、钙、铁等营养成分。
另外,本发明还需要注意的是鸡肉在加工前,要进行脱酸脱脂处理,即将鸡肉上带有的鸡皮及皮下脂肪全部去除后,再通过碳酸氢钠溶液浸泡过后,再进行加工。
由于采用了上述技术方案,本发明具有以下有益效果:
1、本发明将鸡肉作去皮处理,能将鸡皮与鸡肉之间的膜一并去除,顺便将膜内包裹的皮下脂肪一并去除,有效降低鸡肉制品中的脂肪含量,提升产品的质量;
2、本发明将鸡肉作脱酸处理,能有效改善鸡肉在加工后的口感,提升产品质量;
3、本发明在配方中添加了乙酰化二淀粉磷酸酯,该组分使产品老化倾向明显降低,冷冻稳定性提高,不仅可提高产品的保水性,增加肉的嫩度,改善口感,而且产品不受高、低温的影响,延长货架期。
本发明所得蔬菜鸡肉饼荤素搭配合理,营养均衡,口感软硬适中,易消化,易吸收,而且蔬菜中的膳食纤维能有效促进人体肠胃的消化,减轻人们的身体负担。
具体实施方式
现结合具体实施例,对本发明做进一步说明。
实施例一:一种蔬菜鸡肉饼,包括以下重量份的原料:鸡肉50份、土豆泥30份、紫甘蓝3份、荸荠6份、青甜椒5份、红甜椒1份、胡萝卜4份、甜玉米粒10份、青豆8份、卡拉胶0.05份、香辛料4份、玉米淀粉0.5份、乙酰化二淀粉磷酸酯0.05份和冰水4份。
该实施例制得的蔬菜鸡肉饼主要营养成分及含量如表1所示:
营养素类型 | 含量 |
蛋白质(g) | 14.4 |
脂肪(g) | 4.3 |
碳水化合物(g) | 18.1 |
膳食纤维(g) | 2.2 |
胆固醇(mg) | 41 |
实施例二:一种蔬菜鸡肉饼,包括以下重量份的原料:鸡肉60份、土豆泥40份、紫甘蓝5份、荸荠8份、青甜椒10份、红甜椒2份、胡萝卜6份、甜玉米粒12份、青豆10份、卡拉胶0.05份、香辛料5份、玉米淀粉1份、乙酰化二淀粉磷酸酯0.05份和冰水5份。
该实施例制得的蔬菜鸡肉饼主要营养成分及含量如表2所示:
营养素类型 | 含量 |
蛋白质(g) | 18.5 |
脂肪(g) | 5.4 |
碳水化合物(g) | 21.5 |
膳食纤维(g) | 2.9 |
胆固醇(mg) | 53 |
实施例三:一种蔬菜鸡肉饼,包括以下重量份的原料:鸡肉70份、土豆泥50份、紫甘蓝7份、荸荠10份、青甜椒15份、红甜椒3份、胡萝卜8份、甜玉米粒15份、青豆12份、卡拉胶0.05份、香辛料6份、玉米淀粉1.5份、乙酰化二淀粉磷酸酯0.05份和冰水6份。
该实施例制得的蔬菜鸡肉饼主要营养成分及含量如表3所示:
营养素类型 | 含量 |
蛋白质(g) | 20.5 |
脂肪(g) | 6.1 |
碳水化合物(g) | 26.8 |
膳食纤维(g) | 3.5 |
胆固醇(mg) | 57 |
实施例四:一种蔬菜鸡肉饼,包括以下重量份的原料:鸡肉65份、土豆泥46份、紫甘蓝6份、荸荠9份、青甜椒13份、红甜椒2.5份、胡萝卜7.5份、甜玉米粒13.5份、青豆11份、卡拉胶0.05份、香辛料5.8份、玉米淀粉1.4份、乙酰化二淀粉磷酸酯0.05份和冰水5.6份。
该实施例制得的蔬菜鸡肉饼主要营养成分及含量如表4所示:
营养素类型 | 含量 |
蛋白质(g) | 18.8 |
脂肪(g) | 5.5 |
碳水化合物(g) | 22.7 |
膳食纤维(g) | 3.1 |
胆固醇(mg) | 53 |
实施例五:一种蔬菜鸡肉饼,包括以下重量份的原料:鸡肉54份、土豆泥33份、紫甘蓝4.2份、荸荠7.2份、青甜椒5.4份、红甜椒1.2份、胡萝卜4.6份、甜玉米粒11.8份、青豆8.5份、卡拉胶0.05份、香辛料4.5份、玉米淀粉0.6份、乙酰化二淀粉磷酸酯0.05份和冰水4.2份。
该实施例制得的蔬菜鸡肉饼主要营养成分及含量如表5所示:
营养素类型 | 含量 |
蛋白质(g) | 15.4 |
脂肪(g) | 4.6 |
碳水化合物(g) | 18.8 |
膳食纤维(g) | 2.5 |
胆固醇(mg) | 44 |
一种上述实施例中提到的蔬菜鸡肉饼,其制作方法包括以下步骤:
一、原料处理:
1、将土豆去皮后用100摄氏度蒸汽蒸制20分钟,待冷却后用斩拌机斩成土豆泥备用;将鸡肉去皮,进行脱酸处理,使鸡肉的PH值控制在6.5-7.5之间,最后再用3mm绞盘绞一遍,得鸡肉馅备用;
2、将青豆、甜玉米粒解冻,将色泽不良、形状不良、坏粒及异物检出;
3、挑选新鲜无药残紫甘蓝、荸荠、青甜椒、红甜椒和胡萝卜洗净切丁,重量为2-3g/丁,将切好的胡萝卜丁用少量食用油炒熟待用;
二、腌制:
将绞好的鸡肉馅和斩拌好的土豆泥加入配方量的乙酰化二淀粉磷酸酯、卡拉胶、香辛料、玉米淀粉和冰水放入滚揉机中滚揉15-30min,静置,腌制2-4h出料;
三、搅拌:
将腌制好的鸡肉和土豆泥放入真空搅拌机中,然后依次加入切好的紫甘蓝、荸荠、青甜椒、红甜椒和炒熟的胡萝卜进行搅拌混料,转速20转/分,搅拌时间5-6分钟,出料时中心温度不能超过10℃;
四、成型:
将搅拌好的馅料放入专用模具中成型,重量60g/块,并注意将形状不好的检出;
五、蒸制:
用100度蒸汽蒸制12分钟,产品中心温度必须达到82摄氏度以上;
六、冷却、速冻:
将蒸制后的产品自然冷却至室温,然后入单冻机或速冻库冻至产品中心温度-18℃以下,重量、形状以及色泽不好的去除,异物检查,成品重量:50g/块 ;
七、包装:
1kg每袋,10袋每箱或根据具体订单要求调整;
八、入库保管:
将包装好的产品送至零下18℃以下的冷藏库中保管。
上述实施例中,将鸡肉作去皮处理,能将鸡皮与鸡肉之间的膜一并去除,顺便将膜内包裹的皮下脂肪一并去除,有效降低鸡肉制品中的脂肪含量,提升产品的质量;
将鸡肉作脱酸处理,能有效改善鸡肉在加工后的口感,提升产品质量;
在配方中添加了乙酰化二淀粉磷酸酯,该组分使产品老化倾向明显降低,冷冻稳定性提高,不仅可提高产品的保水性,增加肉的嫩度,改善口感,而且产品不受高、低温的影响,延长货架期。
另外,上述实施例中表1至表5测得的主要营养成分及含量表明:该产品中的胆固醇含量较高,在食用时要注意适量原则。
以上显示和描述了本发明的基本原理、主要特征及本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种蔬菜鸡肉饼,其特征在于,包括以下重量份的原料:鸡肉50-70份、土豆泥30-50份、紫甘蓝3-7份、荸荠6-10份、青甜椒5-15份、红甜椒1-3份、胡萝卜4-8份、甜玉米粒10-15份、青豆8-12份、卡拉胶0.05份、香辛料4-6份、玉米淀粉0.5-1.5份、乙酰化二淀粉磷酸酯0.05份和冰水4-6份。
2.根据权利要求1所述的一种蔬菜鸡肉饼,其特征在于,包括以下重量份的原料:鸡肉60份、土豆泥40份、紫甘蓝5份、荸荠8份、青甜椒10份、红甜椒2份、胡萝卜6份、甜玉米粒12份、青豆10份、卡拉胶0.05份、香辛料5份、玉米淀粉1份、乙酰化二淀粉磷酸酯0.05份和冰水5份。
3.根据权利要求1或2所述的一种蔬菜鸡肉饼,其特征在于,其制作方法包括以下步骤:
一、原料处理:
1、将土豆去皮后用100摄氏度蒸汽蒸制20分钟,待冷却后用斩拌机斩成土豆泥备用;将鸡肉去皮,进行脱酸处理,使鸡肉的PH值控制在6.5-7.5之间,最后再用3mm绞盘绞一遍,得鸡肉馅备用;
2、将青豆、甜玉米粒解冻,将色泽不良、形状不良、坏粒及异物检出;
3、挑选新鲜无药残紫甘蓝、荸荠、青甜椒、红甜椒和胡萝卜洗净切丁,重量为2-3g/丁,将切好的胡萝卜丁用少量食用油炒熟待用;
二、腌制:
将绞好的鸡肉馅和斩拌好的土豆泥加入配方量的乙酰化二淀粉磷酸酯、卡拉胶、香辛料、玉米淀粉和冰水放入滚揉机中滚揉15-30min,静置,腌制2-4h出料;
三、搅拌:
将腌制好的鸡肉和土豆泥放入真空搅拌机中,然后依次加入切好的紫甘蓝、荸荠、青甜椒、红甜椒和炒熟的胡萝卜进行搅拌混料,转速20转/分,搅拌时间5-6分钟,出料时中心温度不能超过10℃;
四、成型:
将搅拌好的馅料放入专用模具中成型,重量60g/块,并注意将形状不好的检出;
五、蒸制:
用100度蒸汽蒸制12分钟,产品中心温度必须达到82摄氏度以上;
六、冷却、速冻:
将蒸制后的产品自然冷却至室温,然后入单冻机或速冻库冻至产品中心温度-18℃以下,重量、形状以及色泽不好的去除,异物检查,成品重量:50g/块 ;
七、包装:
1kg每袋,10袋每箱或根据具体订单要求调整;
八、入库保管:
将包装好的产品送至零下18℃以下的冷藏库中保管。
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CN109170504A (zh) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | 一种速冻土豆饼及其制作方法 |
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