CN107484974A - 一种超声波辅助酱卤鸭掌的加工方法 - Google Patents
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Abstract
本发明公开了一种超声波辅助酱卤鸭掌的加工方法，通过超声波辅助鸭掌的腌制过程，使鸭掌快速入味，不会导致细胞破损，汁液流失，从而影响产品的风味，比传统腌制方法的可靠性和稳定性提高很多，辐照杀菌是一种冷杀菌工艺，可以较好的保持产品原有的色、香、味，减少营养物质的损失，提高食用品质，并且在酱卤结束后进行烘干处理，能够解决辐照过程中水分含量大引起食物加速氧化产生异味的问题，竹叶黄酮是一类植物抗氧化剂，能够减缓鸭掌氧化和减轻异味，提高产品的性质和口感，延长保质期，提高了生产企业的利润。
Description
技术领域
本发明涉及食品加工生产技术领域，尤其涉及一种超声波辅助酱卤鸭掌的加工方法。
背景技术
鸭掌是鸭加工的副产品，为低脂高蛋白制品，脂肪含量只有1.9%，蛋白质含量高达26%，以胶原蛋白为主，营养价值高。目前鸭掌最常见的加工形式为酱卤制，具有清香脆嫩、爽口开胃的特点。随着市场需求量的增大，为延长产品的保质期，通常使用真空包装、高温杀菌、加入防腐剂的方法等措施控制产品的含菌量，然而高温高压杀菌会使鸭掌易烂，弹性变低，口感变差，加入的防腐剂代谢时间长，在体内蓄积会对人体引起危害，所以为克服传统杀菌所带来的缺陷，需要新的杀菌方法在不影响产品品质的前提下延长酱卤鸭掌的货架期。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种超声波辅助酱卤鸭掌的加工方法。
本发明是通过以下技术方案实现的：
一种超声波辅助酱卤鸭掌的加工方法，包括以下步骤：
（1）选择经卫生检验合格、无腐败、无异味、大小均匀的冷冻鸭掌放置在16-20℃的清水中自然解冻；
（2）待鸭掌完成解冻后用水浸泡、换水几次，然后将新鲜柠檬切薄片覆盖在鸭掌表面10min，此时将清水煮沸，将鸭掌丢进清水中再次煮沸4-6min，捞出，自然沥干；
（3）按处理好的鸭掌重量的4%添加腌制料，搅拌均匀后袋装封口，置于超声波清洗器中进行腌制1-1.5h，其中每超声40min后暂停15min；
（4）将香辛料和清水一起加到锅中用大火煮至沸腾后，改用文火煮制20min得卤水备用，然后在煮开的卤水中加入卤水质量的1%料酒、5%的老抽、0.25%花椒与2%食用盐，再将腌制完成的鸭掌放入卤水中煮沸2min，然后改用文火慢煮20min，捞出沥干；
（5）沥干后在干燥箱中在60℃下干燥30min，然后采用真空包装机将卤制好的鸭掌真空包装，将包装好的半成品进行辐照，辐照源为60Coy射线，辐照剂量为3kGy，辐照为确保辐照的均匀性，辐照过程中将半成品翻转，辐照结束后可上架销售或者在阴凉库贮存。
一种超声波辅助酱卤鸭掌的加工方法，步骤（2）所述的柠檬与鸭掌的重量比为1：4。
一种超声波辅助酱卤鸭掌的加工方法，步骤（3）中所述的腌制料的配方为：竹叶黄酮0.4%、沙姜粉5%、白糖17%、辣椒粉10%、食用盐28%、胡椒粉3%、面粉4.2%、生粉3.2%、五香粉8.2%、味精4%、鸡精6%、芝麻粉6%、麻椒粉3%、嫩肉粉2%。
一种超声波辅助酱卤鸭掌的加工方法，步骤（3）中所述的腌制料、水与鸭掌的质量比为7：7:100。
一种超声波辅助酱卤鸭掌的加工方法，步骤（4）中所述的香辛料配方为：八角20%、桂皮14%、小茴14%、甘草8%、三奈6%、甘崧3%、花椒12%、砂仁7%、草豆蔻5%、草果8%、丁香3%。
一种超声波辅助酱卤鸭掌的加工方法，步骤（4）中所述的香辛料与清水的添加比例为1：30。
一种超声波辅助酱卤鸭掌的加工方法，步骤（5）中所述的真空度为0.09MPa。
本发明的优点是：本发明通过超声波辅助鸭掌的腌制过程，使鸭掌快速入味，不会导致细胞破损，汁液流失，从而影响产品的风味，比传统腌制方法的可靠性和稳定性提高很多，辐照杀菌是一种冷杀菌工艺，可以较好的保持产品原有的色、香、味，减少营养物质的损失，提高食用品质，并且在酱卤结束后进行烘干处理，能够解决辐照过程中水分含量大引起食物加速氧化产生异味的问题，竹叶黄酮是一类植物抗氧化剂，能够减缓鸭掌氧化和减轻异味，提高产品的性质和口感，延长保质期，提高了生产企业的利润。
具体实施方式
一种超声波辅助酱卤鸭掌的加工方法，包括以下步骤：
（1）选择经卫生检验合格、无腐败、无异味、大小均匀的1Kg冷冻鸭掌放置在16℃的清水中自然解冻；
（2）待鸭掌完成解冻后用水浸泡、换水几次，然后将250g新鲜柠檬切薄片覆盖在鸭掌表面10min，此时将清水煮沸，将鸭掌丢进清水中再次煮沸4min，捞出，自然沥干；
（3）取0.16g竹叶黄酮、2g沙姜粉、6.8g白糖、4辣椒粉、11.2g食用盐、1.2g胡椒粉、0.168g面粉、1.28g生粉、3.28g五香粉、1.6g味精、2.4g鸡精、2.4g芝麻粉、1.2g麻椒粉、0.8g嫩肉粉，搅匀后和清水、鸭掌按照质量比7：7：100混合，搅拌均匀后袋装封口，置于超声波清洗器中进行腌制1h，其中每超声40min后暂停15min；
（4）按照重量百分比取八角20%、桂皮14%、小茴14%、甘草8%、三奈6%、甘崧3%、花椒12%、砂仁7%、草豆蔻5%、草果8%、丁香3%，和清水按照质量比1：30混合一起加到锅中用大火煮至沸腾后，改用文火煮制20min得卤水备用，然后在煮开的卤水中加入卤水质量的1%料酒、5%的老抽、0.25%花椒与2%食用盐，再将腌制完成的鸭掌放入卤水中煮沸2min，然后改用文火慢煮20min，捞出沥干；
（5）沥干后在干燥箱中在60℃下干燥30min，然后采用真空包装机将卤制好的鸭掌真空包装，真空度为0.09MPa，将包装好的半成品进行辐照，辐照源为60Coy射线，辐照剂量为3kGy，辐照为确保辐照的均匀性，辐照过程中将半成品翻转，辐照结束后可上架销售或者在阴凉库贮存。
Claims (7)
1.一种超声波辅助酱卤鸭掌的加工方法，其特征在于，包括以下步骤：
（1）选择经卫生检验合格、无腐败、无异味、大小均匀的冷冻鸭掌放置在16-20℃的清水中自然解冻；
（2）待鸭掌完成解冻后用水浸泡、换水几次，然后将新鲜柠檬切薄片覆盖在鸭掌表面10min，此时将清水煮沸，将鸭掌丢进清水中再次煮沸4-6min，捞出，自然沥干；
（3）按处理好的鸭掌重量的4%添加腌制料，搅拌均匀后袋装封口，置于超声波清洗器中进行腌制1-1.5h，其中每超声40min后暂停15min；
（4）将香辛料和清水一起加到锅中用大火煮至沸腾后，改用文火煮制20min得卤水备用，然后在煮开的卤水中加入卤水质量的1%料酒、5%的老抽、0.25%花椒与2%食用盐，再将腌制完成的鸭掌放入卤水中煮沸2min，然后改用文火慢煮20min，捞出沥干；
（5）沥干后在干燥箱中在60℃下干燥30min，然后采用真空包装机将卤制好的鸭掌真空包装，将包装好的半成品进行辐照，辐照源为60Coy射线，辐照剂量为3kGy，辐照为确保辐照的均匀性，辐照过程中将半成品翻转，辐照结束后可上架销售或者在阴凉库贮存。
2.根据权利要求1所述的一种超声波辅助酱卤鸭掌的加工方法，其特征在于，步骤（2）所述的柠檬与鸭掌的重量比为1：4。
3.根据权利要求1所述的一种超声波辅助酱卤鸭掌的加工方法，其特征在于，步骤（3）中所述的腌制料的配方为：竹叶黄酮0.4%、沙姜粉5%、白糖17%、辣椒粉10%、食用盐28%、胡椒粉3%、面粉4.2%、生粉3.2%、五香粉8.2%、味精4%、鸡精6%、芝麻粉6%、麻椒粉3%、嫩肉粉2%。
4.根据权利要求1所述的一种超声波辅助酱卤鸭掌的加工方法，其特征在于，步骤（3）中所述的腌制料、水与鸭掌的质量比为7：7:100。
5.根据权利要求1所述的一种超声波辅助酱卤鸭掌的加工方法，其特征在于，步骤（4）中所述的香辛料配方为：八角20%、桂皮14%、小茴14%、甘草8%、三奈6%、甘崧3%、花椒12%、砂仁7%、草豆蔻5%、草果8%、丁香3%。
6.根据权利要求1所述的一种超声波辅助酱卤鸭掌的加工方法，其特征在于，步骤（4）中所述的香辛料与清水的添加比例为1：30。
7.根据权利要求1所述的一种超声波辅助酱卤鸭掌的加工方法，其特征在于，步骤（5）中所述的真空度为0.09MPa。
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