CN107897739A - 一种芦花鸡咸肉制品的制作方法 - Google Patents
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Abstract
本发明提供了一种芦花鸡咸肉制品的制作方法,步骤为:将芦花鸡肉清洗干净,沥干水分,用白酒将鸡肉表面擦一遍;然后将混合好的调味料均匀的涂在鸡肉表面,腌制;再将混合好的洋葱提取物、山楂提取物和茶叶提取物均匀的涂在鸡肉表面,腌制;腌制结束后,风干,即得。与现有技术相比,本发明提供的芦花鸡咸肉制品的制作方法,芦花鸡营养价值高,不添加任何化学防腐剂,但是防腐抗氧化效果好,保存时间长。富含丰富的不饱和脂肪酸,富维生素B2和蛋白质,弥补腌制过程中鸡肉的营养流失,营养价值高,口感清新不油腻不厚重,为芦花鸡的肉质保存提供一种新的途径。
Description
技术领域
本发明属于食品领域,具体涉及一种芦花鸡咸肉制品的制作方法。
背景技术
芦花鸡具有较高的食用价值和营养价值,但是新鲜芦花鸡不易储存,腌制具有加工简单、费用低,又具有一定的风味等特点,因此盐腌为一种易为群众所接受的肉品保藏方法。芦花鸡咸肉制品市面上鲜有出现。
发明内容
本发明提供的一种芦花鸡咸肉制品的制作方法,在食盐中加入洋葱、山楂和茶叶提取物,不仅作为天然防腐剂,而且增加腌制芦花鸡咸肉制品的不饱和脂肪酸及维生素B的含量,营养更全面,增加产品的食用价值。
本发明提供的一种芦花鸡咸肉制品的制作方法,包括以下步骤:
1)将芦花鸡肉清洗干净,沥干水分,用白酒将鸡肉表面擦一遍;
2)将混合好的调味料均匀的涂在鸡肉表面,腌制;
3)然后,将混合好的洋葱提取物、山楂提取物和茶叶提取物均匀的涂在鸡肉表面,腌制;
4)腌制结束后,风干,即得。
步骤2)中所述调味料用量为鸡肉质量的3.5-5%。
步骤2)中所述调味料包括以下重量份原料:
食盐1-3份、葱粉1-2份、生姜粉0.5-1份、白砂糖0.1-0.5份和八角粉0.1-0.3份。
所述葱粉制备方法为:先将葱晒干,然后磨粉,即得。
所述生姜粉制备方法为:先将生姜晒干,然后磨粉,即得。
步骤2)中所述腌制时间为5-8天;所述腌制在15-22℃条件下进行。
步骤3)中所述腌制时间为10-30天;所述腌制在15-20℃条件下进行。
步骤3)中洋葱提取物、山楂提取物和茶叶提取物与鸡肉的质量比为:1-2:2-3:1.5-2:20-30。
步骤3)中所述洋葱提取物的制备方法为:将洋葱剪碎,加热至90-100℃回流提取,先加20-25倍量水,提取1.0-2.0h,滤渣加15-20倍量水,提取0.5-1.5h,合并滤液,浓缩至粘稠状态,再置于80-100℃水浴锅上蒸至不流动状态,放于40-60℃烘箱中烘干,粉碎过60-80目筛,即得洋葱提取物。
步骤3)中所述山楂提取物的制备方法为:将山楂切碎,加热至90-100℃回流提取,先加10-15倍量水,提取1.0-2.0h,滤渣加8-10倍量水,提取0.5-1.5h,并滤液,浓缩至粘稠状态,再置于80-100℃水浴锅上蒸至不流动状态,放于40-60℃烘箱中烘干,粉碎过60-80目筛,即得山楂提取物。
步骤3)中所述茶叶提取物的制备方法为:将茶叶加热至90-100℃回流提取,先加15-20倍量水,提取1.0-2.0h,滤渣加12-15倍量水,提取0.5-1.5h,合并滤液,浓缩至粘稠状态,置于80-100℃水浴锅上蒸至不流动状态,放入40-60℃烘箱中烘干,粉碎过60-80目筛,即得茶叶提取物。
步骤4)中所述风干,温度是10-15℃,风干至含水量4-6wt%。
鸡肉在腌制过程中,蛋白质有一定量的损失。而且,腌肉脂肪组织可在空气、阳光等因素的作用下,发生水解和不饱和脂肪酸的自身氧化,甚至发生酸败,致使营养价值降低。另外,由于加入食盐可使鲜肉中水分析出,肉局部脱水,因此会导致部分水溶性维生素如B族维生素的丢失,同时无机盐也有一定程度的损失。本发明中先加用食盐,葱姜粉等调味料进行腌制,然后加入提取的洋葱提取物、山楂提取物和茶叶提取物,洋葱不仅可以提供丰富的微量元素钙、铁、硒等,而且,具有良好的抑菌杀菌效果,山楂富含丰富维生素B2和维生素C,促进人体蛋白质的吸收,绿茶富含丰富的微量元素和茶多酚,不仅丰富腌制肉品的营养,而且,茶多酚和山楂中的维生素C协同增效,提高起到抗氧化的作用。另外,洋葱提取物、山楂提取物和茶叶提取物富含丰富的不饱和脂肪酸,富维生素B2和蛋白质,弥补腌制鸡肉的营养流失。而且,加入的洋葱提取物、山楂提取物和茶叶提取物可以调节味道,使产品不油腻,口感清爽。
与现有技术相比,本发明提供的芦花鸡咸肉制品的制作方法,芦花鸡营养价值高,不添加任何化学防腐剂,但是防腐抗氧化效果好,保存时间长。富含丰富的不饱和脂肪酸,富维生素B2和蛋白质,弥补腌制过程中鸡肉的营养流失,营养价值高,口感清新不油腻不厚重,为芦花鸡的肉质保存提供一种新的途径。
具体实施方式
实施例1
一种芦花鸡咸肉制品的制作方法,包括以下步骤:
1)将芦花鸡肉清洗干净,沥干水分,用白酒将鸡肉表面擦一遍;
2)将混合好的鸡肉质量3.5%的调味料均匀的涂在鸡肉表面,20℃条件下腌制5天;
调味料由以下原料组成:食盐1.5份、葱粉1.5份、生姜粉0.5份、白砂糖0.2份和八角粉0.1份。
3)然后,将混合好的洋葱提取物1份、山楂提取物2份和茶叶提取物2份均匀的涂在20份鸡肉表面,15℃腌制25天;
所述洋葱提取物的制备方法为:将洋葱剪碎,加热至90-100℃回流提取,先加20倍量水,提取2.0h,滤渣加15倍量水,提取1h,合并滤液,浓缩至粘稠状态,再置于80-100℃水浴锅上蒸至不流动状态,放于40℃烘箱中烘干,粉碎过80目筛,即得洋葱提取物。
所述山楂提取物的制备方法为:将山楂切碎,加热至90-100℃回流提取,先加10倍量水,提取1.0h,滤渣加10倍量水,提取1h,并滤液,浓缩至粘稠状态,再置于80-100℃水浴锅上蒸至不流动状态,放于50℃烘箱中烘干,粉碎过80目筛,即得山楂提取物。
所述茶叶提取物的制备方法为:将茶叶加热至90-100℃回流提取,先加20倍量水,提取1.0h,滤渣加12倍量水,提取1h,合并滤液,浓缩至粘稠状态,置于80-100℃水浴锅上蒸至不流动状态,放入60℃烘箱中烘干,粉碎过80目筛,即得茶叶提取物。
4)腌制结束后,在10℃风干至含水量4wt%风干,即得。
本发明提供的芦花鸡咸肉制品的制作方法,芦花鸡营养价值高,防腐抗氧化效果好,保存时间长可以达到2-3年。营养价值高,口感清新不油腻不厚重。
实施例2
一种芦花鸡咸肉制品的制作方法,包括以下步骤:
1)将芦花鸡肉清洗干净,沥干水分,用白酒将鸡肉表面擦一遍;
2)将混合好的鸡肉质量4.5%的调味料均匀的涂在鸡肉表面,18℃条件下腌制5天;
调味料由以下原料组成:食盐2.5份、葱粉1.5份、生姜粉0.8份、白砂糖0.4份和八角粉0.3份。
3)然后,将混合好的洋葱提取物2份、山楂提取物2.5份和茶叶提取物2份均匀的涂在25份鸡肉表面,15℃腌制28天;
所述洋葱提取物的制备方法为:将洋葱剪碎,加热至90-100℃回流提取,先加25倍量水,提取2.0h,滤渣加20倍量水,提取1.5h,合并滤液,浓缩至粘稠状态,再置于80-100℃水浴锅上蒸至不流动状态,放于40℃烘箱中烘干,粉碎过80目筛,即得洋葱提取物。
所述山楂提取物的制备方法为:将山楂切碎,加热至90-100℃回流提取,先加15倍量水,提取1.0h,滤渣加8倍量水,提取1h,并滤液,浓缩至粘稠状态,再置于80-100℃水浴锅上蒸至不流动状态,放于60℃烘箱中烘干,粉碎过80目筛,即得山楂提取物。
所述茶叶提取物的制备方法为:将茶叶加热至90-100℃回流提取,先加18倍量水,提取1.0h,滤渣加15倍量水,提取1.5h,合并滤液,浓缩至粘稠状态,置于80-100℃水浴锅上蒸至不流动状态,放入60℃烘箱中烘干,粉碎过80目筛,即得茶叶提取物。
4)腌制结束后,在10℃风干至含水量6wt%风干,即得。
本发明提供的芦花鸡咸肉制品的制作方法,芦花鸡营养价值高,防腐抗氧化效果好,保存时间长可以达到2-3年。营养价值高,口感清新不油腻不厚重。
Claims (10)
1.一种芦花鸡咸肉制品的制作方法,其特征在于,所述制作方法包括以下步骤:
1)将芦花鸡肉清洗干净,沥干水分,用白酒将鸡肉表面擦一遍;
2)将混合好的调味料均匀的涂在鸡肉表面,腌制;
3)然后,将混合好的洋葱提取物、山楂提取物和茶叶提取物均匀的涂在鸡肉表面,腌制;
4)腌制结束后,风干,即得。
2.根据权利要求1所述的制作方法,其特征在于,步骤2)中所述调味料用量为鸡肉质量的3.5-5%。
3.根据权利要求1或2所述的制作方法,其特征在于,步骤2)中所述调味料包括以下重量份原料:食盐1-3份、葱粉1-2份、生姜粉0.5-1份、白砂糖0.1-0.5份和八角粉0.1-0.3份。
4.根据权利要求1或2所述的制作方法,其特征在于,步骤2)中所述腌制时间为5-8天;所述腌制在15-22℃条件下进行。
5.根据权利要求1或4所述的制作方法,其特征在于,步骤3)中所述腌制时间为10-30天;所述腌制在15-20℃条件下进行。
6.根据权利要求1或3所述的制作方法,其特征在于,步骤3)中洋葱提取物、山楂提取物和茶叶提取物与鸡肉的质量比为:1-2:2-3:1.5-2:20-30。
7.根据权利要求1或6所述的制作方法,其特征在于,步骤3)中所述洋葱提取物的制备方法为:将洋葱剪碎,加热至90-100℃回流提取,先加20-25倍量水,提取1.0-2.0h,滤渣加15-20倍量水,提取0.5-1.5h,合并滤液,浓缩至粘稠状态,再置于80-100℃水浴锅上蒸至不流动状态,放于40-60℃烘箱中烘干,粉碎过60-80目筛,即得洋葱提取物。
8.根据权利要求1或6所述的制作方法,其特征在于,步骤3)中所述山楂提取物的制备方法为:将山楂切碎,加热至90-100℃回流提取,先加10-15倍量水,提取1.0-2.0h,滤渣加8-10倍量水,提取0.5-1.5h,并滤液,浓缩至粘稠状态,再置于80-100℃水浴锅上蒸至不流动状态,放于40-60℃烘箱中烘干,粉碎过60-80目筛,即得山楂提取物。
9.根据权利要求1或6所述的制作方法,其特征在于,步骤3)中所述茶叶提取物的制备方法为:将茶叶浸泡0.5-1h,加热至90-100℃回流提取,先加15-20倍量水,提取1.0-2.0h,滤渣加12-15倍量水,提取0.5-1.5h,合并滤液,浓缩至粘稠状态,置于80-100℃水浴锅上蒸至不流动状态,放入40-60℃烘箱中烘干,粉碎过60-80目筛,即得茶叶提取物。
10.根据权利要求1或2所述的制作方法,其特征在于,步骤4)中所述风干,温度是10-15℃,风干至含水量4-6wt%。
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