CN107495154A - 一种用于速冻熟制菜肴的辣子鸡肉的加工方法 - Google Patents
一种用于速冻熟制菜肴的辣子鸡肉的加工方法 Download PDFInfo
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Abstract
一种用于速冻熟制菜肴的辣子鸡肉的加工方法,可解决辣子鸡鸡肉不回甜的技术问题。包括以下步骤:步骤一:选取鸡肉;选取三黄鸡作为原料;步骤二:鸡肉分切;步骤三:腌制料配置;按照配料表称取姜片、食盐、鸡粉、罗汉果甜苷、水、玉米淀粉;步骤四:鸡肉滚揉腌制;将沥水后的鸡肉加入滚揉机内,加入姜片搅拌均匀,食盐、鸡粉、罗汉果甜苷使用腌制水充分稀释后加入鸡块内,真空滚揉,玉米淀粉稀释后加入鸡块内真空滚揉,取出鸡块,入静置库静置;步骤五:鸡肉炸制;鸡肉入烧热的大豆油中油炸断生定型,捞出静置,再次放入烧热的大豆油中炸制香脆。采用本发明工艺生产的鸡肉咸鲜醇香,略带回甜,鸡肉外酥里嫩,香脆可口。
Description
技术领域
本发明涉及速冻熟制菜肴加工技术领域,具体涉及一种用于速冻熟制菜肴的辣子鸡肉的加工方法。
背景技术
辣子鸡是一道经典的川渝地区的特色传统名肴,因缘于重庆歌乐山而得名。以鸡为主料,加上葱、干辣椒、花椒、盐、等多种材料精制而成,营养丰富,味道鲜美,深受各地人们的喜爱。此菜成菜色泽棕红油亮,麻辣味浓。咸鲜醇香,略带回甜。
除麻辣鲜香外略带回甜、外酥里嫩是辣子鸡这道经典菜肴的特色,如鸡肉无回甜味则会严重影响菜品口感。辣子鸡鸡肉外酥里嫩的口感主要依靠于其独特的加工工艺,腌制后的鸡肉先采用130℃油温油炸断生定型,再使用150℃油温复炸,将鸡肉表面炸至香酥。传统的烹饪提甜味主要依靠白砂糖、冰糖等,在汤汁中加入即可体现出甜味,但辣子鸡为一道干爽无汤汁菜品,在炒制的香辛料中加糖糖分无法渗透到肉中,鸡肉无法呈现回甜口感,鸡肉炸制后在鸡肉表面裹糖则糖分布不均,且糖晶体不易溶解,不易工业化大批量操作,鸡肉表面甜内部不甜,入口甜无回甜。受上述因素限制,呈甜味的物质只能在炸制前加入鸡肉内。使用传统的白砂糖、冰糖等在鸡肉腌制过程中加入,可在鸡肉内分布均匀,增加鸡肉甜味,但白砂糖、冰糖等在后续鸡肉油炸及高温复炸过程中会焦糖化,改变本身呈甜的特性,且产生焦糖色及焦糖味,不能产生回甜的效果。
罗汉果甜苷甜度为蔗糖的300倍,其熔点197~201℃(分解),水溶性好,热稳定性强。罗汉果甜苷食品是安全无毒,在国家强制标准《GB2760食品添加剂使用标准》中规定,罗汉果甜可不限量用于各类食品。采用罗汉果甜苷代替白砂糖、冰糖等在鸡肉腌制滚揉中加入,可有效解决鸡肉高温油炸过程中糖分焦糖化的技术难题。
发明内容
本发明提出的一种用于速冻熟制菜肴的辣子鸡肉的加工方法,可解决辣子鸡鸡肉不回甜的技术问题。
为实现上述目的,本发明采用了以下技术方案:
一种用于速冻熟制菜肴的辣子鸡肉的加工方法,包括以下步骤:
步骤一:选取鸡肉;选取三黄鸡作为原料;
步骤二:鸡肉分切;鸡肉去除包装,分切成块状,鸡头、鸡屁股、鸡爪去除不用,分切后鸡块入清水中解冻后洗去血水,取出沥水20分钟后备用;
步骤三:腌制料配置;按照配料表称取姜片、食盐、鸡粉、罗汉果甜苷、水、玉米淀粉;
步骤四:鸡肉滚揉腌制;将沥水后的鸡肉加入滚揉机内,加入姜片搅拌均匀,食盐、鸡粉、罗汉果甜苷使用腌制水充分稀释后加入鸡块内,真空滚揉,玉米淀粉稀释后加入鸡块内真空滚揉,取出鸡块,入静置库静置;
步骤五:鸡肉炸制;鸡肉入烧热的大豆油中油炸断生定型,捞出静置,再次放入烧热的大豆油中炸制香脆。
进一步的,所述步骤一中三黄鸡的标准为鸡肉冷冻结实,羽毛、内腔去除干净,带头、带爪、带翅,鸡皮乳白色至淡红色,有光泽,解冻后外表微干或湿润,不粘手,具有鸡肉应有的气味,无异味,加热后肉汤透明澄清,脂肪团聚与液面,具有禽类品种应有的滋味,允许有少许伤斑、出血点,不得有鸡毛及外来恶性杂质,解冻失水率小于10%,鸡油含量小于3%。
进一步的,所述步骤二鸡肉分切成2cm×2cm块状。
进一步的,所述步骤四中玉米淀粉使用同等重量的水充分稀释后加入鸡块内真空滚揉。
进一步的,所述步骤四中罗汉果甜苷使用腌制水充分稀释后加入鸡块内,真空滚揉10分钟,静置30分钟后再次滚揉10分钟。
进一步的,所述步骤四中玉米淀粉使用同等重量的水充分稀释后加入鸡块内,真空滚揉10分钟,取出鸡块,入0~4℃静置库静置6小时。
进一步的,所述步骤五中鸡肉入130℃大豆油中油炸断生定型,炸制2分钟后取出沥油备用,再放入150℃大豆油中炸制香脆,取出沥油。
进一步的,所述步骤五中前期烧制130℃大豆油的油料比为5:1。
进一步的,所述步骤五中后期烧制150℃大豆油的油料比为3:1。
由上述技术方案可知,本发明的一种用于速冻熟制菜肴的辣子鸡肉的加工方法具有以下有益效果:
1.按此工艺生产的鸡肉咸鲜醇香,略带回甜,鸡肉外酥里嫩,香脆可口。
2.罗汉果甜苷甜味为蔗糖的300倍,其熔点197~201℃(分解),水溶性好,热稳定性强。添加量为蔗糖的0.33%左右,用量少,可有效解决白砂糖、冰糖等高温油炸时焦糖化的问题。鸡肉口感回甜,提升鸡肉品质。
3.罗汉果甜苷其热量为零,食用后不产生热量,适合糖尿病人及肥胖人群食用。
4.罗汉果甜苷具有清热润肺镇咳、润肠通便之功效,对肥胖、便秘、糖尿病等具有防治作用。
具体实施方式
下面结合实施例对本发明做进一步说明:
本实施例所述的一种用于速冻熟制菜肴的辣子鸡肉的加工方法,包括以下步骤:
一、鸡肉的选取:选取三黄鸡作为原料,鸡肉投放量为100kg。原料标准为:鸡肉冷冻结实,羽毛、内腔去除干净,带头、带爪、带翅。鸡皮乳白色至淡红色,有光泽,解冻后外表微干或湿润,不粘手,具有鸡肉应有的气味,无异味。加热后肉汤透明澄清,脂肪团聚与液面,具有禽类品种应有的滋味。允许有少许伤斑、出血点,不得有鸡毛及外来恶性杂质,解冻失水率小于10%。鸡油含量小于3%。按此标准选出的三黄鸡,安全、健康且烧出来的口感很好。
二、鸡肉分切:鸡肉去除包装,分切成2cm×2cm块状,鸡头、鸡屁股、鸡爪去除不用。分切后鸡块入清水中解冻后洗去血水,取出沥水20分钟后备用。
三、腌制料配置:按照配料表称取姜片1500g、食盐1000g、鸡粉500g、罗汉果甜苷1.65g、水4000g、玉米淀粉1000g。
四、鸡肉滚揉腌制:将沥水后的鸡肉加入滚揉机内,加入姜片搅拌均匀。食盐、鸡粉、罗汉果甜苷使用腌制水充分稀释后加入鸡块内,真空滚揉10分钟,静置30分钟后再次滚揉10分钟,反复滚揉可使鸡肉被腌制的更透彻入味。玉米淀粉使用同等重量的水充分稀释后加入鸡块内,真空滚揉10分钟,采用同等重量的水稀释淀粉,可是淀粉浓度刚好,不稠不稀,也便于更好的腌制鸡肉,会使烧出来的口感更好,取出鸡块,入0~4℃静置库静置6小时。
腌制料作用分析:生姜用于取出鸡肉腥味及异味;食盐增加鸡肉咸味,鸡肉咸味增加入口后鸡肉本身给人的鲜味也会增加;鸡粉提高鸡肉的鲜味;罗汉果甜苷增加鸡肉的回甜;水改善鸡肉中的含水量;淀粉可增加鸡肉的光泽度,同时嫩化鸡肉口感。
真空滚揉可使腌制料与鸡肉充分混合,低温静置过程中入味。
五、鸡肉炸制:采用明火灶,加入15kg大豆油,用手持测温仪测温,烧至油温130℃时加入加入3kg腌制完成的鸡块,炸制2分钟后取出沥油备用。130℃油温可很快把鸡肉炸至定型,且不容易糊掉。
鸡肉复炸:采用明火灶,加入15kg大豆油,烧至油温150℃时加入加入5kg油炸一次的鸡块,炸制2分钟后取出沥油即可。150℃油温复炸可很快把鸡肉炸透炸酥,口感很好。
以上所述的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案作出的各种变形和改进,均应落入本发明的保护范围内。
Claims (9)
1.一种用于速冻熟制菜肴的辣子鸡肉的加工方法,其特征在于:包括以下步骤:
步骤一:选取鸡肉;选取三黄鸡作为原料;
步骤二:鸡肉分切;鸡肉去除包装,分切成块状,鸡头、鸡屁股、鸡爪去除不用,分切后鸡块入清水中解冻后洗去血水,取出沥水20分钟后备用;
步骤三:腌制料配置;按照配料表称取姜片、食盐、鸡粉、罗汉果甜苷、水、玉米淀粉;
步骤四:鸡肉滚揉腌制;将沥水后的鸡肉加入滚揉机内,加入姜片搅拌均匀,食盐、鸡粉、罗汉果甜苷使用腌制水充分稀释后加入鸡块内,真空滚揉,玉米淀粉稀释后加入鸡块内真空滚揉,取出鸡块,入静置库静置;
步骤五:鸡肉炸制;鸡肉入烧热的大豆油中油炸断生定型,捞出静置,再次放入烧热的大豆油中炸制香脆。
2.根据权利要求1所述的一种用于速冻熟制菜肴的辣子鸡肉的加工方法,其特征在于:所述步骤一中三黄鸡的标准为鸡肉冷冻结实,羽毛、内腔去除干净,带头、带爪、带翅,鸡皮乳白色至淡红色,有光泽,解冻后外表微干或湿润,不粘手,具有鸡肉应有的气味,无异味,加热后肉汤透明澄清,脂肪团聚与液面,具有禽类品种应有的滋味,允许有少许伤斑、出血点,不得有鸡毛及外来恶性杂质,解冻失水率小于10%,鸡油含量小于3%。
3.根据权利要求2所述的一种用于速冻熟制菜肴的辣子鸡肉的加工方法,其特征在于:所述步骤二鸡肉分切成2cm×2cm块状。
4.根据权利要求3所述的一种用于速冻熟制菜肴的辣子鸡肉的加工方法,其特征在于:所述步骤四中玉米淀粉使用同等重量的水充分稀释后加入鸡块内真空滚揉。
5.根据权利要求4所述的一种用于速冻熟制菜肴的辣子鸡肉的加工方法,其特征在于:所述步骤四中罗汉果甜苷使用腌制水充分稀释后加入鸡块内,真空滚揉10分钟,静置30分钟后再次滚揉10分钟。
6.根据权利要求5所述的一种用于速冻熟制菜肴的辣子鸡肉的加工方法,其特征在于:所述步骤四中玉米淀粉使用同等重量的水充分稀释后加入鸡块内,真空滚揉10分钟,取出鸡块,入0~4℃静置库静置6小时。
7.根据权利要求6所述的一种用于速冻熟制菜肴的辣子鸡肉的加工方法,其特征在于:所述步骤五中鸡肉入130℃大豆油中油炸断生定型,炸制2分钟后取出沥油备用,再放入150℃大豆油中炸制香脆,取出沥油。
8.根据权利要求7所述的一种用于速冻熟制菜肴的辣子鸡肉的加工方法,其特征在于:所述步骤五中前期烧制130℃大豆油的油料比为5:1。
9.根据权利要求8所述的一种用于速冻熟制菜肴的辣子鸡肉的加工方法,其特征在于:所述步骤五中后期烧制150℃大豆油的油料比为3:1。
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