CN107874147A - 一种降低亚硝酸盐含量的卤鸭翅加工方法 - Google Patents
一种降低亚硝酸盐含量的卤鸭翅加工方法 Download PDFInfo
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Abstract
一种降低亚硝酸含量的卤鸭翅加工方法,包括以下步骤:将冷冻鸭翅放于解冻池中解冻,清洗后沥水;将沥水后的鸭翅放入预煮液中煮沸;再将预煮后的鸭翅中加入乳酸菌发酵液和乳酸链球菌素进行腌制发酵入味;将腌制后的鸭翅放入卤汤中卤制;将卤制后的产品烘干后再摊凉至室温包装;将包装后的产品杀菌后冷却,擦干表面水分后迅速送入仓库。本发明通过短时预煮、乳酸菌发酵液和乳酸链球菌素腌制、卤制和杀菌等处理来制得卤鸭翅,通过采用乳酸菌发酵技术腌制从而降低鸭翅内盐含量,实现了卤鸭翅中亚硝酸盐含量的降低或者完全不使用。本发明既可降低或者完全不使用亚硝酸盐,又可保持住卤鸭翅良好的色泽和风味口感。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种卤鸭翅加工方法,特别涉及一种降低亚硝酸含量的卤鸭翅加工方法。
背景技术
在卤鸭翅生产加工过程中使用亚硝酸盐作为发色剂已成为传统习惯,它不仅能使鸭翅保持良好的鲜红色,还可抑制微生物的生长,并具有抗氧化作用,可有效延缓腌肉腐败,改善鸭翅的风味。但是,亚硝酸盐是食品添加剂中毒性较强的物质,过多的使用亚硝酸盐的食物会严重影响人们的身体健康。因此,降低或者完全不使用亚硝酸盐无疑是最佳选择,但是这又会导致卤鸭翅的发色困难和风味口感差等问题。
发明内容
本发明的目的在于提供一种降低亚硝酸含量的卤鸭翅加工方法,该方法既可降低或者完全不使用亚硝酸盐,又可保持住卤鸭翅良好的色泽和风味口感。
为实现上述目的,一种降低亚硝酸含量的卤鸭翅加工方法,包括以下步骤:
(1)原料解冻:将冷冻鸭翅放于解冻池中解冻至冰块完全溶解,清洗后沥水得到待加工鸭翅;
(2)预煮:将经过步骤(1)解冻沥水后的鸭翅放入预煮液中煮沸,煮沸完成后沥干1~3h;所述预煮液按质量百分比的原料组成为生姜1%~6%、食醋0.1%~0.7%,余量为水;所述预煮液的制备方法为:将生姜加水煮沸15~30min,然后加入食醋,即得预煮液;所述鸭翅和预煮液的质量比为1∶(2~7);所述煮沸时间为3~5min;
(3)腌制:采用臭氧发生技术及紫外灯控制环境菌落总数1000cfu/g以内,然后向经过步骤(2)预煮后的鸭翅中加入乳酸菌发酵液和乳酸链球菌素进行腌制发酵入味,所述乳酸菌发酵液与鸭翅的质量比为1∶(1~2),所述乳酸链球菌素与乳酸菌发酵液的质量比为(3~6)∶10;
(4)酱卤:将腌制后的鸭翅放入卤汤中卤制;所述卤汤由以下重量份的组分制成:生姜3~7份、葱4~9份、八角3~6份、花椒2~5份、胡椒1~4份、辣椒8~12份、甘草5~10份、桂皮3~6份、香叶2~6份、白芷1~6份、当归4~12份、白糖20~50份、盐25~60份、酱油15~25份、豆酱10~12份、香醋3~5份、肉豆蔻6~8份、味精2~4份、抗菌剂10~16份、抗氧化剂14~20份、鸭翅或去头去内脏的鸭胴体10~20份和饮用水1000~1200份;所述卤汤的制备方法为:将称量好的鸭翅或去头去内脏的鸭胴体和生姜加水煮沸2~3h后,过滤,再加入已经称量好的葱、八角、花椒、胡椒、辣椒、甘草、桂皮、香叶、白芷、当归、白糖、盐、酱油、豆酱、香醋、肉豆蔻和味精,煮沸2~3h后,过滤,最后加入抗菌剂和抗氧化剂即得卤汤;
(5)烘干:在温度70~80℃下,将酱卤后的鸭翅烘干1~1.5h至鸭翅表面水分干燥;
(6)包装:将烘干后的卤鸭翅摊凉至室温,再包装;
(7)灭菌:将包装后的产品杀菌后冷却,擦干表面水分后迅速送入仓库。
优选的,所述步骤(2)中预煮液按质量百分比的原料组成为生姜4%、食醋0.4%;所述预煮液的制备方法为:将生姜加水煮沸22min,然后加入食醋,即得预煮液;所述鸭翅和预煮液的质量比为1∶5;所述煮沸时间为4min。
优选的,所述步骤(3)中乳酸菌发酵液与鸭翅的质量比为1∶1,所述乳酸链球菌素与乳酸菌发酵液的质量比为5∶10。
优选的,所述步骤(4)中卤汤由以下重量份的组分制成:生姜5份、葱7份、八角5份、花椒4份、胡椒3份、辣椒10份、甘草7份、桂皮4份、香叶5份、白芷4份、当归8份、白糖35份、盐40份、酱油18份、豆酱11份、香醋4份、肉豆蔻7份、味精3份、抗菌剂14份、抗氧化剂17份、鸭翅或去头去内脏的鸭胴体15份和饮用水1100份。
优选的,所述步骤(6)中鸭翅是在低温通风环境下摊凉至室温;所述包装采用真空包装,真空包装的条件为抽真空35~45s、热封3~5s,封口处要整齐。
优选的,所述步骤(7)中杀菌采用反压杀菌,杀菌的温度110℃,杀菌时间为15~25min,反压的压力为0.3MPa;所述冷却的时间为20~30min。
与现有技术相比,本发明通过短时预煮、乳酸菌发酵液和乳酸链球菌素腌制、卤制和杀菌等处理来制得卤鸭翅,通过采用乳酸菌发酵技术腌制从而降低鸭翅内盐含量,实现了卤鸭翅中亚硝酸盐含量的降低或者完全不使用。本发明研制出了一种营养丰富、风味独特、亚硝酸含量极低的鸭翅,该方法既可降低或者完全不使用亚硝酸盐,又可保持住卤鸭翅良好的色泽和风味口感。本发明具有易操作、成本低、可实现规模化生产等特点。
具体实施方式
以下结合实施例对本发明作进一步详细说明。
实施例一
一种降低亚硝酸含量的卤鸭翅加工方法,包括以下步骤:
(1)原料解冻:将冷冻鸭翅放于解冻池中解冻至冰块完全溶解,清洗后沥水得到待加工鸭翅;
(2)预煮:将经过步骤(1)解冻沥水后的鸭翅放入预煮液中煮沸,煮沸完成后沥干1h;所述预煮液按质量百分比的原料组成为生姜1%、食醋0.1%,余量为水;所述预煮液的制备方法为:将生姜加水煮沸15min,然后加入食醋,即得预煮液;所述鸭翅和预煮液的质量比为1∶2;所述煮沸时间为3min;
(3)腌制:采用臭氧发生技术及紫外灯控制环境菌落总数1000cfu/g以内,然后向经过步骤(2)预煮后的鸭翅中加入乳酸菌发酵液和乳酸链球菌素进行腌制发酵入味,所述乳酸菌发酵液与鸭翅的质量比为1∶1,所述乳酸链球菌素与乳酸菌发酵液的质量比为3∶10;
(4)酱卤:将腌制后的鸭翅放入卤汤中卤制;所述卤汤由以下重量份的组分制成:生姜3份、葱4份、八角3份、花椒2份、胡椒1份、辣椒8份、甘草5份、桂皮3份、香叶2份、白芷1份、当归4份、白糖20份、盐25份、酱油15份、豆酱10份、香醋3份、肉豆蔻6份、味精2份、抗菌剂10份、抗氧化剂14份、鸭翅或去头去内脏的鸭胴体10份和饮用水1000份;所述卤汤的制备方法为:将称量好的鸭翅或去头去内脏的鸭胴体和生姜加水煮沸2h后,过滤,再加入已经称量好的葱、八角、花椒、胡椒、辣椒、甘草、桂皮、香叶、白芷、当归、白糖、盐、酱油、豆酱、香醋、肉豆蔻和味精,煮沸2h后,过滤,最后加入抗菌剂和抗氧化剂即得卤汤;
(5)烘干:在温度70~80℃下,将酱卤后的鸭翅烘干1~1.5h至鸭翅表面水分干燥;
(6)包装:将烘干后的卤鸭翅在低温通风环境下摊凉至室温,再采用真空包装,真空包装的条件为抽真空35~45s、热封3~5s,封口处要整齐;
(7)灭菌:将包装后的产品反压杀菌后冷却20~30min,杀菌的温度110℃,杀菌时间为15~25min,反压的压力为0.3MPa;擦干表面水分后迅速送入仓库。
对本发明制得的卤鸭翅进行亚硝酸盐含量检测:该产品中亚硝酸盐的残留量为0.005g/kg,说明该产品中所含亚硝酸盐极低,符合国家标准(国家规定肉制品中亚硝酸盐的残留量不得超过0.03g/kg)。
实施例二
一种降低亚硝酸含量的卤鸭翅加工方法,包括以下步骤:
(1)原料解冻:将冷冻鸭翅放于解冻池中解冻至冰块完全溶解,清洗后沥水得到待加工鸭翅;
(2)预煮:将经过步骤(1)解冻沥水后的鸭翅放入预煮液中煮沸,煮沸完成后沥干2h;所述预煮液按质量百分比的原料组成为生姜4%、食醋0.4%,余量为水;所述预煮液的制备方法为:将生姜加水煮沸22min,然后加入食醋,即得预煮液;所述鸭翅和预煮液的质量比为1∶5;所述煮沸时间为4min;
(3)腌制:采用臭氧发生技术及紫外灯控制环境菌落总数1000cfu/g以内,然后向经过步骤(2)预煮后的鸭翅中加入乳酸菌发酵液和乳酸链球菌素进行腌制发酵入味,所述乳酸菌发酵液与鸭翅的质量比为1∶1,所述乳酸链球菌素与乳酸菌发酵液的质量比为5∶10;
(4)酱卤:将腌制后的鸭翅放入卤汤中卤制;所述卤汤由以下重量份的组分制成:生姜5份、葱7份、八角5份、花椒4份、胡椒3份、辣椒10份、甘草7份、桂皮4份、香叶5份、白芷4份、当归8份、白糖35份、盐40份、酱油18份、豆酱11份、香醋4份、肉豆蔻7份、味精3份、抗菌剂14份、抗氧化剂17份、鸭翅或去头去内脏的鸭胴体15份和饮用水1100份;所述卤汤的制备方法为:将称量好的鸭翅或去头去内脏的鸭胴体和生姜加水煮沸2.5h后,过滤,再加入已经称量好的葱、八角、花椒、胡椒、辣椒、甘草、桂皮、香叶、白芷、当归、白糖、盐、酱油、豆酱、香醋、肉豆蔻和味精,煮沸2.5h后,过滤,最后加入抗菌剂和抗氧化剂即得卤汤;
(5)烘干:在温度70~80℃下,将酱卤后的鸭翅烘干1~1.5h至鸭翅表面水分干燥;
(6)包装:将烘干后的卤鸭翅摊凉至室温,再包装;
(7)灭菌:将包装后的产品杀菌后冷却,擦干表面水分后迅速送入仓库。
对本发明制得的卤鸭翅进行亚硝酸盐含量检测:该产品中亚硝酸盐的残留量为0.003g/kg,说明该产品中所含亚硝酸盐极低,符合国家标准(国家规定肉制品中亚硝酸盐的残留量不得超过0.03g/kg)。
实施例三
一种降低亚硝酸含量的卤鸭翅加工方法,包括以下步骤:
(1)原料解冻:将冷冻鸭翅放于解冻池中解冻至冰块完全溶解,清洗后沥水得到待加工鸭翅;
(2)预煮:将经过步骤(1)解冻沥水后的鸭翅放入预煮液中煮沸,煮沸完成后沥干3h;所述预煮液按质量百分比的原料组成为生姜6%、食醋0.7%,余量为水;所述预煮液的制备方法为:将生姜加水煮沸30min,然后加入食醋,即得预煮液;所述鸭翅和预煮液的质量比为1∶7;所述煮沸时间为5min;
(3)腌制:采用臭氧发生技术及紫外灯控制环境菌落总数1000cfu/g以内,然后向经过步骤(2)预煮后的鸭翅中加入乳酸菌发酵液和乳酸链球菌素进行腌制发酵入味,所述乳酸菌发酵液与鸭翅的质量比为1∶2,所述乳酸链球菌素与乳酸菌发酵液的质量比为6∶10;
(4)酱卤:将腌制后的鸭翅放入卤汤中卤制;所述卤汤由以下重量份的组分制成:生姜7份、葱9份、八角6份、花椒5份、胡椒4份、辣椒12份、甘草10份、桂皮6份、香叶6份、白芷6份、当归12份、白糖50份、盐60份、酱油25份、豆酱12份、香醋5份、肉豆蔻8份、味精4份、抗菌剂16份、抗氧化剂20份、鸭翅或去头去内脏的鸭胴体20份和饮用水1200份;所述卤汤的制备方法为:将称量好的鸭翅或去头去内脏的鸭胴体和生姜加水煮沸3h后,过滤,再加入已经称量好的葱、八角、花椒、胡椒、辣椒、甘草、桂皮、香叶、白芷、当归、白糖、盐、酱油、豆酱、香醋、肉豆蔻和味精,煮沸3h后,过滤,最后加入抗菌剂和抗氧化剂即得卤汤;
(5)烘干:在温度70~80℃下,将酱卤后的鸭翅烘干1~1.5h至鸭翅表面水分干燥;
(6)包装:将烘干后的卤鸭翅在低温通风环境下摊凉至室温,再采用真空包装,真空包装的条件为抽真空35~45s、热封3~5s,封口处要整齐;
(7)灭菌:将包装后的产品反压杀菌后冷却20~30min,杀菌的温度110℃,杀菌时间为15~25min,反压的压力为0.3MPa;擦干表面水分后迅速送入仓库。
对本发明制得的卤鸭翅进行亚硝酸盐含量检测:该产品中亚硝酸盐的残留量为0.002g/kg,说明该产品中所含亚硝酸盐极低,符合国家标准(国家规定肉制品中亚硝酸盐的残留量不得超过0.03g/kg)。
Claims (6)
1.一种降低亚硝酸含量的卤鸭翅加工方法,其特征在于,包括以下步骤:
(1)原料解冻:将冷冻鸭翅放于解冻池中解冻至冰块完全溶解,清洗后沥水得到待加工鸭翅;
(2)预煮:将经过步骤(1)解冻沥水后的鸭翅放入预煮液中煮沸,煮沸完成后沥干1~3h;所述预煮液按质量百分比的原料组成为生姜1%~6%、食醋0.1%~0.7%,余量为水;所述预煮液的制备方法为:将生姜加水煮沸15~30min,然后加入食醋,即得预煮液;所述鸭翅和预煮液的质量比为1∶(2~7);所述煮沸时间为3~5min;
(3)腌制:采用臭氧发生技术及紫外灯控制环境菌落总数1000cfu/g以内,然后向经过步骤(2)预煮后的鸭翅中加入乳酸菌发酵液和乳酸链球菌素进行腌制发酵入味,所述乳酸菌发酵液与鸭翅的质量比为1∶(1~2),所述乳酸链球菌素与乳酸菌发酵液的质量比为(3~6)∶10;
(4)酱卤:将腌制后的鸭翅放入卤汤中卤制;所述卤汤由以下重量份的组分制成:生姜3~7份、葱4~9份、八角3~6份、花椒2~5份、胡椒1~4份、辣椒8~12份、甘草5~10份、桂皮3~6份、香叶2~6份、白芷1~6份、当归4~12份、白糖20~50份、盐25~60份、酱油15~25份、豆酱10~12份、香醋3~5份、肉豆蔻6~8份、味精2~4份、抗菌剂10~16份、抗氧化剂14~20份、鸭翅或去头去内脏的鸭胴体10~20份和饮用水1000~1200份;所述卤汤的制备方法为:将称量好的鸭翅或去头去内脏的鸭胴体和生姜加水煮沸2~3h后,过滤,再加入已经称量好的葱、八角、花椒、胡椒、辣椒、甘草、桂皮、香叶、白芷、当归、白糖、盐、酱油、豆酱、香醋、肉豆蔻和味精,煮沸2~3h后,过滤,最后加入抗菌剂和抗氧化剂即得卤汤;
(5)烘干:在温度70~80℃下,将酱卤后的鸭翅烘干1~1.5h至鸭翅表面水分干燥;
(6)包装:将烘干后的卤鸭翅摊凉至室温,再包装;
(7)灭菌:将包装后的产品杀菌后冷却,擦干表面水分后迅速送入仓库。
2.根据权利要求1所述的一种降低亚硝酸含量的卤鸭翅加工方法,其特征在于,所述步骤(2)中预煮液按质量百分比的原料组成为生姜4%、食醋0.4%;所述预煮液的制备方法为:将生姜加水煮沸22min,然后加入食醋,即得预煮液;所述鸭翅和预煮液的质量比为1∶5;所述煮沸时间为4min。
3.根据权利要求1或2所述的一种降低亚硝酸含量的卤鸭翅加工方法,其特征在于,所述步骤(3)中乳酸菌发酵液与鸭翅的质量比为1∶1,所述乳酸链球菌素与乳酸菌发酵液的质量比为5∶10。
4.根据权利要求1或2所述的一种降低亚硝酸含量的卤鸭翅加工方法,其特征在于,所述步骤(4)中卤汤由以下重量份的组分制成:生姜5份、葱7份、八角5份、花椒4份、胡椒3份、辣椒10份、甘草7份、桂皮4份、香叶5份、白芷4份、当归8份、白糖35份、盐40份、酱油18份、豆酱11份、香醋4份、肉豆蔻7份、味精3份、抗菌剂14份、抗氧化剂17份、鸭翅或去头去内脏的鸭胴体15份和饮用水1100份。
5.根据权利要求1或2所述的一种降低亚硝酸含量的卤鸭翅加工方法,其特征在于,所述步骤(6)中鸭翅是在低温通风环境下摊凉至室温;所述包装采用真空包装,真空包装的条件为抽真空35~45s、热封3~5s,封口处要整齐。
6.根据权利要求1或2所述的一种降低亚硝酸含量的卤鸭翅加工方法,其特征在于,所述步骤(7)中杀菌采用反压杀菌,杀菌的温度110℃,杀菌时间为15~25min,反压的压力为0.3MPa;所述冷却的时间为20~30min。
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