CN107439985A - 一种咸鸭肉风味莲藕糯米饭的制备方法 - Google Patents
一种咸鸭肉风味莲藕糯米饭的制备方法 Download PDFInfo
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Abstract
本发明公开了一种咸鸭肉风味莲藕糯米饭的制备方法，其特征在于，包括咸鸭肉的预处理与调味：将咸鸭肉加水煮软除蜡后洗净切成肉丁，放入多种调料拌匀；将新鲜莲藕洗净、修整、去皮、鲜切后放入护色液中，浸泡护色处理，取出沥水，然后加入氯化钙溶液，浸泡保脆处理；将糯米提前一夜泡发，洗净，与咸鸭肉及抗老化剂混匀，得到馅料；用刀在莲藕较粗端切一藕盖，灌入馅料并封盖，在常压下蒸煮，沸水煮，取出，装入高温蒸煮袋中抽真空包装，然后放入高压杀菌锅中蒸煮杀菌，再经冷却、检验、速冻、冷藏处理，得到咸鸭肉莲藕糯米饭。
Description
技术领域
本发明涉及食品领域，具体涉及一种咸鸭肉风味莲藕糯米饭的制备方法。
背景技术
鸭肉的营养价值很高，属于高蛋白、低脂肪、低胆固醇的食品。鸭肉含有更多的、族维生素和烟酸，能有效预防神经炎、脚气病等多种炎症，也可以缓解心肌梗死等心脏疾病，有益于心脏健康。酱鸭因其滋味浓郁而且不油腻，深受消费者欢迎。酱鸭制品的加工是以我国传统烹饪技术为基础，鸭肉经预煮后，再用酱油等调味料和香辛料加水煮制而成。因为在制作过程中添加多种香辛料，在一定程度上起到了防腐抗菌的作用，延长了酱鸭的保质期，可以真空包装后随时取食。
发明内容
本发明主要解决的技术问题是提供一种咸鸭肉风味莲藕糯米饭的制备方法，依照该方法制备的咸鸭肉莲藕糯米饭具有独特的风味、货架期长。
本发明所要解决的技术问题采用以下的技术方案来实现：
一种咸鸭肉风味莲藕糯米饭的制备方法，其特征在于，按以下步骤进行：
a. 咸鸭肉的预处理与调味：
把咸鸭肉放入锅中，加水煮软除蜡，捞出洗净，切成肉丁，放入1-2%花生油、0.5-1%酱油、1-2%豆瓣酱，搅拌均匀，再加入切碎的姜、葱、蒜拌匀；
b. 莲藕护色、保脆工艺：
将浓度分别为1-1.2% NaCl溶液、0.1-0.2%柠檬酸溶液、0.04-0.06% D-异抗坏血酸钠溶液混匀，得到组合护色液；将新鲜莲藕洗净、修整、去皮、鲜切后放入护色液中，固液比1:4-6，浸泡护色40-45min，取出沥水，然后加入浓度为0.5-0.7%的氯化钙溶液，固液比为1:2-4，浸泡保脆处理10-15min；
c. 咸鸭肉莲藕糯米饭的制备：
将糯米提前一夜泡发，洗净，与a中所得物料及抗老化剂混匀，得到馅料；
用刀在b中所得莲藕较粗端切一藕盖，灌入馅料并封盖，在常压下蒸煮8-10min，沸水煮3-5min，取出，装入高温蒸煮袋中抽真空包装，然后放入高压杀菌锅中，在120-122℃下进行蒸煮杀菌10-15min，再经冷却、速冻、4-6℃冷藏处理，得到咸鸭肉莲藕糯米饭。
其中，步骤a中各种配料的量是指占咸腌肉质量的百分比。步骤c中抗老化剂配方：1.3-1.4%羟丙基淀粉、0.7-0.8% β-环糊精、0.4-0.5%乳化剂单甘脂，百分比是指占底料质量的多少。
本发明的反应机理及有益效果如下：
将咸鸭肉加水煮软除蜡后切成肉丁，放入多种调料拌匀，与糯米混合灌入莲藕中，制得咸鸭肉莲藕糯米饭；咸鸭肉具有特殊的嚼劲、莲藕具有脆劲、再加上糯米的香软，制得唇齿留香、口感独特、营养丰富的咸鸭肉莲藕糯米饭；莲藕在加工及贮藏过程中容易出现褐变的现象，用NaCl溶液、柠檬酸溶液、D-异抗坏血酸钠溶液混合护色液对其进行浸泡护色处理；咸鸭肉莲藕糯米饭加工中关健是保证产品的脆性，用氯化钙溶液进行浸泡保脆处理；添加羟丙基淀粉、单甘酯、β-环糊精后，莲藕淀粉的老化速度减慢，咸鸭肉莲藕糯米饭硬度值变小，对糯米饭回生变硬有抑制作用。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例
一种咸鸭肉风味莲藕糯米饭的制备方法，其特征在于，按以下步骤进行：
a. 咸鸭肉的预处理与调味：
把咸鸭肉放入锅中，加水煮软除蜡，捞出洗净，切成肉丁，放入2%花生油、1%酱油、1%豆瓣酱，搅拌均匀，再加入切碎的姜、葱、蒜拌匀；
b. 莲藕护色、保脆工艺：
将浓度分别为1% NaCl溶液、0.1%柠檬酸溶液、0.04% D-异抗坏血酸钠溶液混匀，得到组合护色液；将新鲜莲藕洗净、修整、去皮、鲜切后放入护色液中，固液比1:4-6，浸泡护色45min，取出沥水，然后加入浓度为0.5%的氯化钙溶液，固液比为1:2-4，浸泡保脆处理15min；
c. 咸鸭肉莲藕糯米饭的制备：
将糯米提前一夜泡发，洗净，与a中所得物料及抗老化剂混匀，得到馅料；
用刀在b中所得莲藕较粗端切一藕盖，灌入馅料并封盖，在常压下蒸煮10min，沸水煮5min，取出，装入高温蒸煮袋中抽真空包装，然后放入高压杀菌锅中，在120-122℃下进行蒸煮杀菌15min，再经冷却、速冻、4-6℃冷藏处理，得到咸鸭肉莲藕糯米饭。
其中，步骤a中各种配料的量是指占咸腌肉质量的百分比。步骤c中抗老化剂配方：1.3%羟丙基淀粉、0.7% β-环糊精、0.4%乳化剂单甘脂，百分比是指占底料质量的多少。
Claims (4)
1.一种咸鸭肉风味莲藕糯米饭的制备方法，其特征在于，包括咸鸭肉的预处理与调味：将咸鸭肉加水煮软除蜡后洗净切成肉丁，放入多种调料拌匀；将新鲜莲藕洗净、修整、去皮、鲜切后放入护色液中，浸泡护色处理，取出沥水，然后加入氯化钙溶液，浸泡保脆处理；将糯米提前一夜泡发，洗净，与咸鸭肉及抗老化剂混匀，得到馅料；用刀在莲藕较粗端切一藕盖，灌入馅料并封盖，在常压下蒸煮，沸水煮，取出，装入高温蒸煮袋中抽真空包装，然后放入高压杀菌锅中蒸煮杀菌，再经冷却、检验、速冻、冷藏处理，得到咸鸭肉莲藕糯米饭。
2.一种咸鸭肉风味莲藕糯米饭的制备方法，其特征在于，按以下步骤进行：
a. 咸鸭肉的预处理与调味：
把咸鸭肉放入锅中，加水煮软除蜡，捞出洗净，切成肉丁，放入1-2%花生油、0.5-1%酱油、1-2%豆瓣酱，搅拌均匀，再加入切碎的姜、葱、蒜拌匀；
b. 莲藕护色、保脆工艺：
将浓度分别为1-1.2% NaCl溶液、0.1-0.2%柠檬酸溶液、0.04-0.06% D-异抗坏血酸钠溶液混匀，得到组合护色液；将新鲜莲藕洗净、修整、去皮、鲜切后放入护色液中，固液比1:4-6，浸泡护色40-45min，取出沥水，然后加入浓度为0.5-0.7%的氯化钙溶液，固液比为1:2-4，浸泡保脆处理10-15min；
c. 咸鸭肉莲藕糯米饭的制备：
将糯米提前一夜泡发，洗净，与a中所得物料及抗老化剂混匀，得到馅料；
用刀在b中所得莲藕较粗端切一藕盖，灌入馅料并封盖，在常压下蒸煮8-10min，沸水煮3-5min，取出，装入高温蒸煮袋中抽真空包装，然后放入高压杀菌锅中，在120-122℃下进行蒸煮杀菌10-15min，再经冷却、速冻、4-6℃冷藏处理，得到咸鸭肉莲藕糯米饭。
3.根据权利要求2所述的一种咸鸭肉风味莲藕糯米饭的制备方法，其特征在于，步骤a中各种配料的量是指占咸腌肉质量的百分比。
4.根据权利要求2所述的一种咸鸭肉风味莲藕糯米饭的制备方法，其特征在于，步骤c中抗老化剂配方：1.3-1.4%羟丙基淀粉、0.7-0.8% β-环糊精、0.4-0.5%乳化剂单甘脂，百分比是指占底料质量的多少。
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