CN107343617A - 干笋鸡的制作及其防腐方法 - Google Patents
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Abstract
本发明公开了一种干笋鸡的制作及防腐方法,其制作方法是先将活鸡洗净,切成鸡块,放入油锅中炸至金黄,出锅后晾干;将干笋置于沸水中焯5‑10分钟,捞出晾干水份;然后将炸好的鸡块浸入酱料中腌制4‑5小时,鸡块与酱料的质量比为1︰3;最后将腌制好的鸡块捞出,与干笋混匀,分装,封口,杀菌即成。防腐方法是在干笋鸡酱料中添加由多聚磷酸钠、六偏磷酸钠配制而成的复合磷酸盐,添加量为20‑1000mg/600g。本发明产品品味纯正,无异味,不添加防腐剂,能持续缓释能量,产品便于携带,贮藏时间长。
Description
技术领域
本发明涉及食品,具体是一种干笋鸡的制作及其防腐方法。
背景技术
干笋鸡是一种具地方特色的食品,传统的干笋鸡为一种菜肴,现做现吃,主料为土鸡等,配以干笋、调料、盐、油、生抽、老抽、葱、姜、味精等辅料,制作方法大同小异,多为:
1、将鸡去五脏、洗净,切块;
2、将鸡块在油锅中稍微煎制;
3、坐锅点火,放入干笋焖熟,再加入煎好的鸡块,并加入辅料,大火焖5分钟即可上桌食用。
该干笋鸡鸡肉鲜嫩,但只能是现做现吃,不便携带,更不耐贮藏。
发明内容
本发明的目的是要提供一种便于携带,耐贮藏的干笋鸡的制作及其防腐方法。
实现本发明目的的技术方案是:
一种干笋鸡的制作方法,包括如下步骤:
(1)取活鸡洗净,切成鸡块备用;
(2)放入油锅中炸至金黄,出锅后晾干;
(3)将干笋置于沸水中焯5-10分钟,捞出晾干水份,备用;
(4)将炸好的鸡块浸入酱料中腌制4-5小时,鸡块与酱料的质量比为1︰3;
(5)将腌制好的鸡块捞出,加入干笋拌匀,分装,封口,杀菌即成。
所述酱料的用料及用料重量份比为:
葱头150,葡萄糖粉80,油800,冰糖150,白醋40,蔗糖糖浆50-100,焦糖色素10-60,黑豆豉800-1000,豆腐乳1200,麦芽饴糖750,酱油130,盐渍青柠檬70,食盐200,罗汉果浸提液800-1000,生姜泥200,干无花果30,香料10,胡椒粉20,复合磷酸盐0.0015,异麦芽酮糖20。
上述酱料的制作方法,包括如下步骤:
(1)将葱头切片后绞碎成2-3mm大小颗粒,加入葡萄糖粉混匀,放置30分钟,将油放入锅内烧热,加入红葱碎粒翻炒,备用;
(2)将油放入锅内烧热,加入冰糖炒至熔化,加入白醋,小火翻炒至糖浆开始上色,加入蔗糖糖浆继续翻炒至粽黑色,加入焦糖色素混匀,自然冷却备用;
(3)将黑豆豉绞碎,豆腐乳捣泥备用;
(4)将盐渍青柠檬去籽切成2-3mm碎粒,将油放入锅内烧热,加入豆豉泥翻炒约3分钟,加入豆腐乳继续翻炒10-12分钟,加入麦芽饴糖和盐渍青柠檬碎粒继续小火翻炒5分钟,再加入酱油继续翻炒5分钟,自然冷却备用;
(5)将罗汉果浸提液、生姜泥、干无花果、香料、胡椒粉、复合磷酸盐、异麦芽酮糖混合均匀后,与步骤(1)、(2)和步骤(4)的所得物混合均匀,小火加热至50-60℃保温2小时,让酱料充分酶解,然后加入食盐,加热至95℃保温10分钟,自然冷却至室温即成。
所述罗汉果浸提液采用如下方法制成:将罗汉果破碎后,浸泡于按重量比150倍重量份的水中,水温维持在45℃,浸泡4小时后过滤即成。
上述干笋鸡的防腐方法是:在干笋鸡酱料中添加由多聚磷酸钠、六偏磷酸钠配制而成的复合磷酸盐,添加量为20-1000mg/600g。
本发明的有益效果是:
1、产品品味纯正:传统工艺生产的鸡类制品很难消除异味,本发明通过在特制酱料中添加罗汉果浸提液和异麦芽酮糖可以很好的平衡风味和屏蔽不良异味,使产品口味纯正;
2、产品中微生物指标可以控制在极低的安全范围内:对于不添加防腐剂的休闲食品而言,产品的微生物指标控制是生产加工过程中的重点和难点,产品的货架期也显得尤为重要。本发明在干笋鸡酱料中添加了特殊比例的复合磷酸盐,使产品中的微生物控制在很低的水平,另外,经高温杀菌最大限度地减少了产品中微生物的含量,使其远低于国家规定标准,货架期也长于同类产品;
3、持续缓释能量:异麦芽酮糖是唯一的可以完全消化的,低血糖波动的碳水化合物,与其它糖类相比,
异麦芽酮糖在体内释放能量缓慢,这种持久性的能量释放的优越性在于:不会引起运动员的疲劳感,这种疲劳感通常是由于血糖突然下降造成的,在运动过程中,异麦芽酮糖同时能够促进体内脂肪的燃烧,转变成能量,使运动员提高耐力。
具体实施方式
通过下面给出的实施例可以进一步清楚的了解本发明的内容,但不是对本发明的限定。
实施例:
一种干笋鸡的制作方法,包括如下步骤:
(1)称料:称取活鸡50kg,切块;
(2)油炸:将鸡块放置于不低于500kg的植物油中炸10-30min,炸至鸡块色泽金黄,重量为初始鸡块的0.5-0.6倍(即25-30kg)后出油锅,并晾干备用;
(3)干笋处理:挑选新鲜干笋,去除霉变、变质等,置于沸水中焯5-10分钟,使干笋煮熟、变软,捞出,晾干水份,备用;
(4)制作酱料:
1)称取干笋鸡酱料原料:红葱头1500g,葡萄糖粉800g,食用调和油8000g,冰糖1500g,白醋400g,蔗糖糖浆500g,焦糖色素100g,黑豆豉8000g,桂林四塘豆腐乳12000g,传统大米麦芽饴糖7500g,海天老抽酱油1300g,盐渍青柠檬700g,无碘食盐2000g,罗汉果浸提液8000g,生姜泥2000g,干无花果300g(泡软拍碎),王守义十三香100g,胡椒粉200g,复合磷酸盐15mg,异麦芽酮糖200g;
2)将红葱头切片后绞碎成2mm大小的颗粒,加入葡萄糖粉混匀,放置30分钟,将食用调和油放入锅内烧热,加入红葱碎粒,小火翻炒至葱油焦香,葱粒变成碎片飘到油面后自然冷却备用;
3)将油锅烧热,加入冰糖炒至熔化,加入白醋,小火翻炒至糖浆开始上色,加入蔗糖糖浆继续翻炒至棕黑色,加入焦糖色素混匀,自然冷却备用;
4)将黑豆豉绞碎,桂林四塘豆腐乳捣成泥备用,盐渍青柠檬去籽切成2mm碎粒,烧热油锅,加入豆豉泥翻炒3分钟,加入腐乳继续翻炒10-12分钟,加入麦芽饴糖和盐渍青柠檬碎粒继续小火翻炒5分钟,加入海天老抽酱油继续小火翻炒5分钟,自然冷却备用;
5)将罗汉果浸提液、生姜泥、干无花果、香料、胡椒粉、复合磷酸盐、异麦芽酮糖混合均匀后,再与步骤2)、3)、4)的所得物混合均匀,小火加热至50℃保温2小时,让酱料充分酶解,然后加入无碘食盐,加热至95℃保温10分钟,自然冷却至室温制得67kg的干笋鸡酱料;
(5)将炸好的鸡块浸泡在酱料中腌制4小时,鸡块与酱料的质量比为1︰3;
(6)加入煮好的干笋,与步骤(5)的鸡块搅拌均匀;
(7)分装,封口:产品包装使用NY/PE材质的食品级铝箔袋,抽真空封口;
(8)杀菌:在121℃的高温下杀菌60分钟,杀菌后冷却、检验、包装即得成品。
Claims (5)
1.一种干笋鸡的制作方法,其特征是:包括如下步骤:
(1)取活鸡洗净,切成鸡块备用;
(2)放入油锅中炸至金黄,出锅后晾干;
(3)将干笋置于沸水中焯5-10分钟,捞出晾干水份,备用;
(4)将炸好的鸡块浸入酱料中腌制4-5小时,鸡块与酱料的质量比为1︰3;
(5)将腌制好的鸡块捞出,与干笋混匀,分装,封口,杀菌即成。
2.根据权利要求1所述的干笋鸡的制作方法,其特征是:所述酱料的用料及用料重量份比为:
葱头150,葡萄糖粉80,油800,冰糖150,白醋40,蔗糖糖浆50-100,焦糖色素10-60,豆豉800-1000,豆腐乳1200,麦芽饴糖750,酱油130,盐渍青柠檬70,食盐200,罗汉果浸提液800-1000,生姜200,干无花果30,香料10,胡椒粉20,复合磷酸盐0.0015,异麦芽酮糖20。
3.根据权利要求2所述的干笋鸡的制作方法,其特征是:所述酱料的制作方法,包括如下步骤:
(1)将葱头切片后绞碎成2-3mm大小颗粒,加入葡萄糖粉混匀,放置30分钟,将油放入锅内烧热,加入红葱碎粒翻炒,备用;
(2)将油放入锅内烧热,加入冰糖炒至熔化,加入白醋,小火翻炒至糖浆开始上色,加入蔗糖糖浆继续翻炒至粽黑色,加入焦糖色素混匀,自然冷却备用;
(3)将黑豆豉绞碎,豆腐乳捣泥备用;
(4)将盐渍青柠檬去籽切成2-3mm碎粒,将油放入锅内烧热,加入豆豉泥翻炒约3分钟,加入豆腐乳继续翻炒10-12分钟,加入麦芽饴糖和盐渍青柠檬碎粒继续小火翻炒5分钟,再加入酱油继续翻炒5分钟,自然冷却备用;
(5)将罗汉果浸提液、生姜泥、干无花果、香料、胡椒粉、复合磷酸盐、异麦芽酮糖混合均匀后,与步骤(1)、(2)和步骤(4)的所得物混合均匀,小火加热至50-60℃保温2小时,让酱料充分酶解,然后加入食盐,加热至95℃保温10分钟,自然冷却至室温即成。
4.一种干笋鸡的防腐方法,其特征是:在干笋鸡酱料中添加由多聚磷酸钠、六偏磷酸钠配制而成的复合磷酸盐,添加量为20-1000mg/600g。
5.用权利要求1-4之一所述的制作方法制成的干笋鸡。
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