CN107373420A - 一种咖喱鸡肉的加工方法 - Google Patents

一种咖喱鸡肉的加工方法 Download PDF

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CN107373420A
CN107373420A CN201710565501.8A CN201710565501A CN107373420A CN 107373420 A CN107373420 A CN 107373420A CN 201710565501 A CN201710565501 A CN 201710565501A CN 107373420 A CN107373420 A CN 107373420A
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chicken
curry
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oil
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高辉
程健
漆嫚
林法旺
黄晓承
陈光朗
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Will Feiai Food Co Ltd
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    • A—HUMAN NECESSITIES
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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

本发明是关于一种咖喱鸡肉的加工方法，其特征在于利用高压处理抑制微生物生长；且高压处理能够缩短肉品腌制周期，保持肉品天然的色、香、味和营养成分；可以较好的保持鸡胸肉的肌肉结构，增强口感；勾芡使汤汁滋味更加浓郁，口感更加爽滑；滚揉过程使鸡肉疏松，促进蛋液、米酒等调料浸入，增加鲜滑口感，增强鲜嫩度。

Description

一种咖喱鸡肉的加工方法
技术领域
本发明涉及食品加工领域，主要涉及一种咖喱鸡肉的加工方法。
背景技术
食盐腌制是最古老的肉品保藏方法之一，腌制具有抑菌和杀菌的作用，可以使食物具有独特的风味。然而古老的腌制方法膝制速度较慢、腌制周期较长，腌制品也因含盐量较高容易增加心脑血管类疾病的发病率，因此缩短腌制生产周期，开发低盐肉制品对于企业生产效率和效益的提高有着重要的意义，然而低盐肉制品的生产常常会有安全问题和贮藏问题，所以寻找快速、安全的腌制方法迫在眉睫。冷雪娇在《超高压处理对鸡胸肉腌制效果的研究》以鸡胸肉为研究对象，从水分损失、食盐渗入、质量变化来研究超高压处理对鸡胸肉腌制的渗透动力学，了解超高压处理腌制鸡胸肉的基本机理，获得超高压处理条件下腌制鸡胸肉的动力学参数，并建立预测模型预测其扩散速率从而准确的控制超高压处理的腌制过程，减少腌制时间，增加产品出品率。通过比较超高压处理对腌制鸡胸肉的剪切力、保水性、质构、肉色、pH等参数来研究超高压处理对腌制鸡胸肉食用品质的影响，利用核磁、光学显微镜和透射电镜研究超高压处理对腌制鸡胸肉超微结构的影响，为实现超高压在腌制中的实际应用提供理论依据。
发明内容
本发明为了增强鸡肉风味，减少腌制时间，提升鸡肉嫩度，丰富口感，增强食用安全性，提供一种咖喱鸡肉的加工方法。
一种咖喱鸡肉的加工方法，其特征在于它是由下述步骤组成：
1）、将鸡肉解冻沥干水分，顺纹路分切成均匀条状，投入滚揉机中，加入20-25%鸡蛋液、2-3%老抽、15-20%米酒、13-15%土豆淀粉，于6-10℃滚揉25-30分钟，取出后经150-200MPa高压腌制15-20分钟；
2）、将洋葱清洗后，斩拌成泥状，大蒜清洗后斩拌成泥状，胡萝卜清洗后切成丁状，土豆清洗后切成丁状，于水中浸泡；
3）、将燃气锅烧热，放入大豆油，当温度到140-150℃，分别加入步骤2所得土豆丁、胡萝卜丁，油炸4-5分钟捞出备用，待油温到165-170℃均匀加入步骤1所得鸡肉，油炸2-3分钟捞出备用；
4）、将锅中溜油，当油温达到120-130℃，加入洋葱泥和大蒜泥，开始爆香，爆香时间3-5分钟，接着加入10-12%番茄酱、20-23%椰浆、13-15%鸡汁、7-8%白砂糖、3-3.5%食用盐、5-5.5%味精、10-12%鸡粉、20-23%咖喱粉、3-5倍量水，待调味料全部溶解后，加入步骤3所得油炸鸡肉，加热煮沸后，小火焖煮3-5分钟，捞出鸡肉，勾芡后将鸡肉与汤汁混合真空包装。
2、根据权利要求1所述的一种咖喱鸡肉的加工方法，其特征在于步骤1高压腌制过程为：于150-200MPa高压腌制15-20分钟。
本发明的优点是：
本发明的一种咖喱鸡肉的加工方法，滚揉过程使鸡肉疏松，促进蛋液、米酒等调料浸入，增加鲜滑口感，增强鲜嫩度。高压处理具有抑制微生物生长的作用，且高压处理能够缩短肉品腌制周期，保持肉品天然的色、香、味和营养成分；不仅能够加速腌制，缩短腌制时间，还可以较好的保持鸡胸肉的肌肉结构，增强口感。腌制不仅具有抑菌和杀菌的作用，还具有改善肉的风味和颜色的作用。通过添加多种蔬菜泥，均衡营养，丰富色泽；勾芡使汤汁滋味更加浓郁，口感更加爽滑。
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
一种咖喱鸡肉的加工方法，其特征在于它是由下述步骤组成：
1）、将鸡肉解冻沥干水分，顺纹路分切成均匀条状，投入滚揉机中，加入20%鸡蛋液、3%老抽、20%米酒、15%土豆淀粉，于6℃滚揉25分钟，取出后经150MPa高压腌制15分钟；
2）、将洋葱清洗后，斩拌成泥状，大蒜清洗后斩拌成泥状，胡萝卜清洗后切成丁状，土豆清洗后切成丁状，于水中浸泡；
3）、将燃气锅烧热，放入大豆油，当温度到140℃，分别加入步骤2所得土豆丁、胡萝卜丁，油炸5分钟捞出备用，待油温到165℃均匀加入步骤1所得鸡肉，油炸3分钟捞出备用；
4）、将锅中溜油，当油温达到120℃，加入洋葱泥和大蒜泥，开始爆香，爆香时间3分钟，接着加入10%番茄酱、20%椰浆、13%鸡汁、7%白砂糖、3.5%食用盐、5%味精、10%鸡粉、20%咖喱粉、5倍量水，待调味料全部溶解后，加入步骤3所得油炸鸡肉，加热煮沸后，小火焖煮5分钟，捞出鸡肉，勾芡后将鸡肉与汤汁混合真空包装。

Claims (5)

1.一种咖喱鸡肉的加工方法，其特征在于它是由下述步骤组成：
1）、将鸡肉解冻沥干水分，顺纹路分切成均匀条状，投入滚揉机中，加入20-25%鸡蛋液、2-3%老抽、15-20%米酒、13-15%土豆淀粉，于6-10℃滚揉25-30分钟，取出后经高压腌制；
2）、将洋葱清洗后，斩拌成泥状，大蒜清洗后斩拌成泥状，胡萝卜清洗后切成丁状，土豆清洗后切成丁状，于水中浸泡；
3）、将燃气锅烧热，放入大豆油，加热温度后，分别加入步骤2所得土豆丁、胡萝卜丁，油炸4-5分钟捞出备用，待油温升高，均匀加入步骤1所得鸡肉，油炸2-3分钟捞出备用；
4）、将锅中溜油，当油温达到120-130℃，加入洋葱泥和大蒜泥，开始爆香，爆香时间3-5分钟，接着加入10-12%番茄酱、20-23%椰浆、13-15%鸡汁、7-8%白砂糖、3-3.5%食用盐、5-5.5%味精、10-12%鸡粉、20-23%咖喱粉、3-5倍量水，待调味料全部溶解后，加入步骤3所得油炸鸡肉，加热煮沸后，小火焖煮，捞出鸡肉，勾芡后将鸡肉与汤汁混合真空包装。
2.根据权利要求1所述的一种咖喱鸡肉的加工方法，其特征在于步骤1高压腌制过程为：于150-200MPa高压腌制15-20分钟。
3.根据权利要求1所述的一种咖喱鸡肉的加工方法，其特征在于步骤3土豆丁和胡萝卜丁的油炸温度为140-150℃。
4.根据权利要求1所述的一种咖喱鸡肉的加工方法，其特征在于步骤3鸡肉油炸温度为165-170℃。
5.根据权利要求1所述的一种咖喱鸡肉的加工方法，其特征在于步骤4小火焖煮时间为3-5分钟。
CN201710565501.8A 2017-07-12 2017-07-12 一种咖喱鸡肉的加工方法 Pending CN107373420A (zh)

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CN112075593A (zh) * 2020-08-19 2020-12-15 河北滦平华都食品有限公司 一种咖喱鸡块水煮包及其制备方法和应用

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108936371A (zh) * 2018-07-27 2018-12-07 福建农林大学 一种调理鸡胸肉真空结合超高压腌制的工艺方法
CN112075593A (zh) * 2020-08-19 2020-12-15 河北滦平华都食品有限公司 一种咖喱鸡块水煮包及其制备方法和应用

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Application publication date: 20171124