CN107410922A - 一种黑椒鸡扒的制备方法 - Google Patents
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- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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- 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
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
Abstract
本发明提供了一种黑椒鸡扒的制备方法,以去皮大胸为原料,通过预处理、搅拌、微波腌制、灌装成型、速冻、切片等工艺制成生煎鸡扒,形式新颖,产品品质稳定,方便保存,保质期长,安全系数高,且工艺简单便于机械化生产。解决了现有鸡扒需要修整原料产生大量下脚料的问题,大大提高了原料利用率;另外,微波腌制时间短、效率高,不仅节能降耗,还大大缩短产品生产周期,更符合现在高效率的生活节奏。
Description
技术领域
本发明属于食品加工领域,具体涉及一种黑椒鸡扒的制备方法。
背景技术
鸡胸肉是高蛋白、低脂肪、低胆固醇和低能量的,是理想的、健康的肉制品原料,目前市面常见的鸡胸扒大多以整块大胸修剪而来,原料利用率较低且修剪过程浪费不少人力物力;另外由于胸肉肉质后,不易于入味,则需要长时间腌制,又要耗费大量时间。
本产品打破以上惯性思维模式,制作工艺做出全新的突破。
发明内容
本发明提供了一种黑椒鸡扒的制备方法,解决了现有工艺原料利用率低、鸡胸肉不易入味、腌制时间过长的问题。
实现本发明的技术方案是:一种黑椒鸡扒的制备方法,步骤如下:
(1)原料预处理:鸡大胸冰鲜或冻态,自然解冻至中心温度0-4℃,切分成3-5cm的鸡胸块;
(2)按照以下重量份配制原料:步骤(1)中的鸡胸块100,食用盐1-3,白砂糖0.3-0.5,味精0.1-0.3,鸡膏0.2-0.5,磷酸盐0.4-0.5,鸡粉0.1-0.3,黑椒油0.3-0.5,黑椒碎0.25-0.5,酶制剂0.04-0.06,大豆蛋白3-5,水12-15;
(3)搅拌:将步骤(2)中的食用盐,白砂糖,味精,鸡膏,磷酸盐,鸡粉,黑椒油,黑椒碎,鸡胸块及2/3的水加入到搅拌机中高速搅拌4-6min,转为低速,将酶制剂加入到剩余水中搅拌后加入到搅拌机中,搅拌2-3min后加入大豆蛋白搅拌均匀;
(4)微波腌制:将步骤(3)搅拌后的鸡胸块放入到微波炉中,在10℃下腌制10min;
(5)将步骤(4)中微波腌制后的鸡胸块挤压成肉卷;
(6)将步骤(5)中的肉卷速冻至中心温度-18℃以下。
所述步骤(2)酶制剂为TG酶。
所述步骤(4)中微波炉的功率为30kw。
所述步骤(6)中速冻好的肉卷在0-4℃条件下缓化3-4h切成1cm厚的片状。
本发明的有益效果是:本发明以去皮大胸为原料,通过预处理、搅拌、微波腌制、灌装成型、速冻、切片等工艺制成生煎鸡扒,形式新颖,产品品质稳定,方便保存,保质期长,安全系数高,且工艺简单便于机械化生产。解决了现有鸡扒需要修整原料产生大量下脚料的问题,大大提高了原料利用率;另外,微波腌制时间短、效率高,不仅节能降耗,还大大缩短产品生产周期,更符合现在高效率的生活节奏。
具体实施方式
下面将结合本发明实施例,对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有付出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种黑椒鸡扒的制备方法,步骤如下:
(1)原料预处理:鸡大胸冰鲜或冻态,自然解冻至中心温度0-4℃,切分成3-5cm的鸡胸块;
(2)按照以下重量份配制原料:步骤(1)中的鸡胸块100,食用盐1,白砂糖0.3,味精0.1,鸡膏0.2,磷酸盐0.4,鸡粉0.1,黑椒油0.3,黑椒碎0.25,酶制剂0.04,大豆蛋白3,水12;
(3)将步骤(2)中的食用盐,白砂糖,味精,鸡膏,磷酸盐,鸡粉,黑椒油,黑椒碎,鸡胸块及2/3的水加入到搅拌机中高速搅拌4min,转为低速,将TG酶加入到剩余水中搅拌后加入到搅拌机中,搅拌2min后加入大豆蛋白搅拌均匀;
(4)将步骤(3)搅拌后的鸡胸块放入到微波炉中,在10℃下腌制10min;
(5)将步骤(4)中微波腌制后的鸡胸块挤压成肉卷;
(6)将步骤(5)中的肉卷速冻至中心温度-18℃以下,将速冻好的肉卷在0-4℃条件下缓化3h切成1cm厚的片状,包装速冻之后-18℃条件下保存。
实施例2
一种黑椒鸡扒的制备方法,步骤如下:
(1)原料预处理:鸡大胸冰鲜或冻态,自然解冻至中心温度0-4℃,切分成3-5cm的鸡胸块;
(2)按照以下重量份配制原料:步骤(1)中的鸡胸块100,食用盐2,白砂糖0.4,味精0.2,鸡膏0.4,磷酸盐0.45,鸡粉0.2,黑椒油0.4,黑椒碎0.4,酶制剂0.05,大豆蛋白4,水14;
(3)将步骤(2)中的食用盐,白砂糖,味精,鸡膏,磷酸盐,鸡粉,黑椒油,黑椒碎,鸡胸块及2/3的水加入到搅拌机中高速搅拌5min,转为低速,将TG酶加入到剩余水中搅拌后加入到搅拌机中,搅拌3min后加入大豆蛋白搅拌均匀;
(4)将步骤(3)搅拌后的鸡胸块放入到微波炉中,在10℃下腌制10min;
(5)将步骤(4)中微波腌制后的鸡胸块挤压成肉卷;
(6)将步骤(5)中的肉卷速冻至中心温度-18℃以下。将速冻好的肉卷在0-4℃条件下缓化3.5h切成1cm厚的片状,包装速冻之后-18℃条件下保存。
实施例3
一种黑椒鸡扒的制备方法,步骤如下:
(1)原料预处理:鸡大胸冰鲜或冻态,自然解冻至中心温度0-4℃,切分成3-5cm的鸡胸块;
(2)按照以下重量份配制原料:步骤(1)中的鸡胸块100,食用盐3,白砂糖0.5,味精0.3,鸡膏0.5,磷酸盐0.5,鸡粉0.3,黑椒油0.5,黑椒碎0.5,酶制剂0.06,大豆蛋白5,水15;
(3)将步骤(2)中的食用盐,白砂糖,味精,鸡膏,磷酸盐,鸡粉,黑椒油,黑椒碎,鸡胸块及2/3的水加入到搅拌机中高速搅拌6min,转为低速,将TG酶加入到剩余水中搅拌后加入到搅拌机中,搅拌6min后加入大豆蛋白搅拌均匀;
(4)将步骤(3)搅拌后的鸡胸块放入到微波炉中,在10℃下腌制10min;
(5)将步骤(4)中微波腌制后的鸡胸块挤压成肉卷;
(6)将步骤(5)中的肉卷速冻至中心温度-18℃以下。将速冻好的肉卷在0-4℃条件下缓化4h切成1cm厚的片状,包装速冻之后-18℃条件下保存。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种黑椒鸡扒的制备方法,其特征在于步骤如下:
(1)原料预处理:鸡大胸冰鲜或冻态,自然解冻至中心温度0-4℃,切分成3-5cm的鸡胸块;
(2)按照以下重量份配制原料:步骤(1)中的鸡胸块100,食用盐1-3,白砂糖0.3-0.5,味精0.1-0.3,鸡膏0.2-0.5,磷酸盐0.4-0.5,鸡粉0.1-0.3,黑椒油0.3-0.5,黑椒碎0.25-0.5,酶制剂0.04-0.06,大豆蛋白3-5,水12-15;
(3)搅拌:将步骤(2)中的食用盐,白砂糖,味精,鸡膏,磷酸盐,鸡粉,黑椒油,黑椒碎,鸡胸块及2/3的水加入到搅拌机中高速搅拌4-6min,转为低速,将酶制剂加入到剩余水中搅拌后加入到搅拌机中,搅拌2-3min后加入大豆蛋白搅拌均匀;
(4)微波腌制:将步骤(3)搅拌后的鸡胸块放入到微波炉中,在10℃下腌制10min;
(5)将步骤(4)中微波腌制后的鸡胸块挤压成肉卷;
(6)将步骤(5)中的肉卷速冻至中心温度-18℃以下。
2.根据权利要求1所述的黑椒鸡扒的制备方法,其特征在于:所述步骤(2)酶制剂为TG酶。
3.根据权利要求1所述的黑椒鸡扒的制备方法,其特征在于:所述步骤(4)中微波炉的功率为30kw。
4.根据权利要求1所述的黑椒鸡扒的制备方法,其特征在于:所述步骤(6)中速冻好的肉卷在0-4℃条件下缓化3-4h切成1cm厚的片状。
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