CN107969637A - 采用气调保鲜技术的酱卤鸭脖及其制备方法 - Google Patents
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Abstract
本发明涉及一种采用气调保鲜技术的酱卤鸭脖制备方法,酱卤鸭脖包括:辣椒12.2份、青花椒4.8份、红花椒4.3份、八角0.9份、桂皮0.6份、陈皮0.3份、草寇0.6份、甘草0.3份、小茴香1.5份、生姜4.5份、千里香3份、山楂6份、香果0.6份、白胡椒0.6份、黑胡椒1.2份、白芷1.2份、香叶3份、白果1.5份、孜然2.4份、公丁香0.3份、猪大骨50份、鸡架50份、水250份、白砂糖30份、食盐10份、色拉油5份、酱油1份、味精1份、鸡精1份、鸭脖100份;其制备方法包括:1)天然香辛料的配制;2)原料预处理;3)老汤熬制;4)卤制;5)快速降温和分拣;6)包装。本发明从配料、老汤、气调包装等入手,研发出气调锁鲜的中式酱卤鸭脖;将天然香辛料与鸭脖通过小火慢炖,质量更安全。
Description
技术领域
本发明属于鸭脖制备领域,具体涉及一种采用气调保鲜技术的酱卤鸭脖制备方法。
背景技术
现代营养学表明,鸭肉营养丰富,高蛋白,低脂肪,富含不饱和脂肪酸和B族维生素,非常适合现代人的健康饮食理念。鸭肉是中国消费者非常熟悉的畜产品,南方一些省份更有无鸭不成席的传统。近几年随着人口流动,北方人群消费鸭肉量也逐年递增。
酱卤鸭脖这几年在全国流行,以其无油炸、味道天然等特点备受消费者青睐。但目前酱卤鸭脖多以作坊为主,归纳下来存在以下问题:一是添加剂滥用。部分生产商为了降低成本,过度使用添加剂,味道和质量均无法保证。二是配料不精准。盐分等多凭感觉,由于个体味觉差异,导致产品不稳定;三是缺乏包装,保质期短。目前市场上以散货为主,露天售卖,安全风险高。
发明内容
本发明的目的是一种采用气调保鲜技术的酱卤鸭脖及其制备方法,将天然香辛料与鸭脖通过小火慢炖,风味融合,将传统酱卤工艺与现代食品加工技术结合,质量更安全。
本发明的目的是通过以下技术方案来实现:
本发明的一种酱卤鸭脖,包括以下重量份数的原料:
辣椒12.2份、青花椒4.8份、红花椒4.3份、八角0.9份、桂皮0.6份、陈皮0.3份、草寇0.6份、甘草0.3份、小茴香1.5份、生姜4.5份、千里香3份、山楂6份、香果0.6份、白胡椒0.6份、黑胡椒1.2份、白芷1.2份、香叶3份、白果1.5份、孜然2.4份、公丁香0.3份、猪大骨50份、鸡架50份、水250份、白砂糖30份、色拉油5份、酱油1份、味精1份、鸡精1份、鸭脖100份。
本发明的一种酱卤鸭脖的制备方法,包括以下步骤:
1)混合香辛料的配制:
按以下重量份数选取原料:2.4份辣椒、0.6份青花椒、0.6份红花椒、0.3份八角、0.2份桂皮、0.1份陈皮、0.2份草寇、0.1份甘草、0.5份小茴香、1.5份生姜、1份千里香、2份山楂、0.2份香果、0.2份白胡椒、0.4份黑胡椒、0.4份白芷、1份香叶、0.5份白果、0.8份孜然、0.1份公丁香;将上述重量份数原料混合,经水洗、烘干,炒制2小时,去除香辛料的苦味,让其香气挥发出来,即得混合香辛料;
2)原料预处理:
将经检疫合格的鸭脖活水解冻,用1.5kw滚揉机滚揉40分钟,在4℃低温环境下腌制14小时;
3)老汤熬制
以下份数均为重量份数,取猪大骨50份和鸡架50份,加入水250份,烧开半小时,烧开温度为100℃,熬制8小时,熬制温度为85℃,煮出骨髓,捞净残渣,然后加入步骤1)制备的混合香辛料3份,加入白砂糖30份、色拉油5份、辣椒5份、红花椒2.5份、青花椒3份、食盐4份、酱油1份,熬制5小时,熬制温度为85℃,加入味精1份、鸡精1份、再熬制3小时,熬制温度为85℃,浸泡12小时,老汤制作完成;
4)卤制
加入步骤1)制备的混合香辛料8份,白砂糖30份、色拉油5份、辣椒5份、红花椒2.5份、青花椒3份、食盐10份、酱油1份,再放入100份鸭脖、烧开半小时,烧开温度为100℃,将鸭脖投放到老汤内,卤制10分钟,卤制温度为100℃,熬制1.5小时,熬制温度为85℃,焖制1小时,焖制温度为70℃;
5)快速降温和分拣
将步骤4)卤制出锅的鸭脖送至冷却间,通过风机预冷,将产品降至15℃以下,最大程度上防止此过程中微生物的滋生,同时将香辛料分拣出来。
6)将分拣后的产品迅速进行气调包装处理。
进一步的,在所述步骤3)中根据腌制在整个加工阶段起的作用,最终确定料酒、食盐为主要腌制用料,具体用量为每100份鸭脖需要4份生姜、0.5份料酒。
进一步的,所述步骤6)中进行气调保鲜处理,往密闭包装盒内充入氮气和二氧化碳惰性气体,氮气和二氧化碳按4:1比例配制,均为食品级气体。
本发明的优势和创新点:
1、配料过程精确到0.1克,保证了每次辅料的准确度。
2、腌制过程中采用真空滚揉、生姜汁低温腌制,缩短了时间,提高了安全水平。
3、卤制过程选用天然的香辛料,未添加任何色素,使得鸭脖颜色自然、味道纯正、安全性大大提高。
4、以往的老汤主要凭经验调整,现在借助仪器设备进行定量检测,使得老汤成分数字化控制,确保产品质量稳定。
5、出锅的产品迅速降温、包装,减少微生物的繁殖,大大延长了鸭产品的保质期。
6、采用惰性气体进行保鲜,同时包装密闭,隔绝了外界环境对鸭脖的影响,产品的安全水平大大提高。
7、生产出的鸭脖麻辣相宜、鲜香诱人,经过对全国多个地区消费者调查,非常适合现代人群消费习惯。
具体实施方式
下面通过实施例中的技术方案对本发明进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明的一种采用气调保鲜技术的酱卤鸭脖,包括以下重量份数的原料:
辣椒12.2份、青花椒4.8份、红花椒4.3份、八角0.9份、桂皮0.6份、陈皮0.3份、草寇0.6份、甘草0.3份、小茴香1.5份、生姜4.5份、千里香3份、山楂6份、香果0.6份、白胡椒0.6份、黑胡椒1.2份、白芷1.2份、香叶3份、白果1.5份、孜然2.4份、公丁香0.3份、猪大骨50份、鸡架50份、水250份、白砂糖30份、食盐10份、色拉油5份、酱油1份、味精1份、鸡精1份、鸭脖100份。
本发明一种采用气调保鲜技术的酱卤鸭脖的制备方法,包括以下步骤:
1)混合香辛料的配制:
按以下重量份数选取原料:2.4份辣椒、0.6份青花椒、0.6份红花椒、0.3份八角、0.2份桂皮、0.1份陈皮、0.2份草寇、0.1份甘草、0.5份小茴香、1.5份生姜、1份千里香、2份山楂、0.2份香果、0.2份白胡椒、0.4份黑胡椒、0.4份白芷、1份香叶、0.5份白果、0.8份孜然、0.1份公丁香;将上述重量份数原料混合,经水洗、烘干,小火炒制2小时,去除香辛料的苦味,让其香气挥发出来,即得混合香辛料;
2)原料预处理:
将经检疫合格的鸭脖活水解冻,按照腌制要求配料,用1.5kw滚揉机滚揉40分钟,在4℃低温环境下腌制14小时;根据腌制在整个加工阶段起的作用,最终确定料酒、食盐为主要腌制用料,具体用量为每100份鸭脖需要4份生姜、0.5份料酒;
3)老汤熬制
以下份数均为重量份数,取猪大骨50份和鸡架50份,加入水250份,大火烧开半小时,小火熬制8小时,煮出骨髓,捞净残渣,然后加入步骤1)制备的混合香辛料3份,加入白砂糖30份、色拉油5份、辣椒5份、红花椒2.5份、青花椒3份、食盐4份、酱油1份,小火熬制5小时,加入味精1份、鸡精1份、再小火熬制3小时,浸泡12小时,老汤制作完成;
4)卤制
将步骤3)熬制成的老汤烧开,烧开温度为100℃,用盐度仪和糖度仪分别对老汤里面的成分进行测量,加入步骤1)制备的混合香辛料8份,白砂糖30份、色拉油5份、辣椒5份、红花椒2.5份、青花椒3份、食盐10份、酱油1份,再放入鸭脖100份,烧开半小时,烧开温度为100℃,将鸭脖投放到老汤内,卤制10分钟,卤制温度为100℃,熬制1.5小时,熬制温度为85℃,焖制1小时,焖制温度为70℃;
5)快速降温和分拣
将步骤4)卤制出锅的鸭脖送至冷却间,通过风机预冷,将产品降至15℃以下,最大程度上防止此过程中微生物的滋生,同时将香辛料分拣出来。
6)气调包装
将分拣后的产品迅速进行气调包装处理;再进行气调保鲜处理,往密闭包装盒内充入氮气和二氧化碳惰性气体,氮气和二氧化碳按4:1比例配制,均为食品级气体。
本发明的配料过程精确到0.1克,保证了每次称料的准确度;腌制过程中采用真空滚揉、生姜汁低温腌制,缩短了时间,提高了安全水平;卤制过程选用天然的香辛料,未添加任何色素,使得鸭脖颜色自然、味道纯正、安全性大大提高;以往的老汤主要凭经验调整,现在借助仪器设备进行定量检测,使得老汤成分数字化控制,确保产品质量稳定;出锅的产品迅速降温、包装,减少微生物的繁殖,大大延长了鸭产品的保质期;采用惰性气体进行保鲜,同时包装密闭,隔绝了外界环境对鸭脖的影响,产品的安全水平大大提高。
本发明根据脖组织结构及市场鸭产品消费习惯,研发出味道独特、气调锁鲜的中式酱卤鸭脖;将天然香辛料与鸭脖通过小火慢炖,风味融合,将传统酱卤工艺与现代食品加工技术结合,质量更安全。在加工中重点考虑了酱卤鸭脖的栅栏因子,在保证风味的同时将低温处理、隔绝氧气等栅栏因子相互作用,延长产品的保质期;并且做到配料和加工参数精准化。同时将经过大量研究的气调保鲜技术应用到鸭脖加工中,将氮气、二氧化碳为代表的惰性气体按最佳比例密闭于包装盒,达到防腐保鲜的效果。
栅栏因子定义:能阻止食品内微生物生长繁殖的因素统称为栅栏因子。栅栏技术指在食品设计和加工过程中,利用栅栏因子的单独作用或是多个栅栏因子之间的互作来控制食品安全性的综合性技术措施。常见的栅栏因子有水分活度、温度、酸度、氧化还原电势、防腐剂等。
具体在本专利鸭脖生产中利用了低温冷却、氮气阻隔氧气因子的相互作用,达到延长产品保质期的目的。
本发明生产出的鸭脖麻辣相宜、鲜香诱人,经过对全国多个地区消费者调查,非常适合现代人群消费习惯。
以上所述仅是本发明的优选实施方式,并不用于限制本发明,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明技术原理的前提下,还可以做出若干改进和变型,这些改进和变型也应视为本发明的保护范围。
Claims (4)
1.一种采用气调保鲜技术加工而成的酱卤鸭脖,包括以下重量份数的原料:
辣椒12.2份、青花椒4.8份、红花椒4.3份、八角0.9份、桂皮0.6份、陈皮0.3份、草寇0.6份、甘草0.3份、小茴香1.5份、生姜4.5份、千里香3份、山楂6份、香果0.6份、白胡椒0.6份、黑胡椒1.2份、白芷1.2份、香叶3份、白果1.5份、孜然2.4份、公丁香0.3份、猪大骨50份、鸡架50份、水250份、白砂糖30份、食盐10份、色拉油5份、酱油1份、味精1份、鸡精1份、鸭脖100份。
2.一种采用气调保鲜技术加工而成的酱卤鸭脖的制备方法,其特征在于,包括以下步骤:
1)混合香辛料的配制:
按以下重量份数选取原料:2.4份辣椒、0.6份青花椒、0.6份红花椒、0.3份八角、0.2份桂皮、0.1份陈皮、0.2份草寇、0.1份甘草、0.5份小茴香、1.5份生姜、1份千里香、2份山楂、0.2份香果、0.2份白胡椒、0.4份黑胡椒、0.4份白芷、1份香叶、0.5份白果、0.8份孜然、0.1份公丁香;将上述重量份数原料混合,经水洗、烘干,炒制2小时,去除香辛料的苦味,让其香气挥发出来,即得混合香辛料;
2)原料预处理:
将经检疫合格的鸭脖活水解冻,用1.5kw滚揉机滚揉40分钟,在4℃低温环境下腌制14小时;
3)老汤熬制:
以下份数均为重量份数,取猪大骨50份和鸡架50份,加入水250份,烧开半小时,烧开温度为100℃,熬制8小时,熬制温度为85℃,煮出骨髓,捞净残渣,然后加入步骤1)制备的混合香辛料3份,加入白砂糖30份、色拉油5份、辣椒5份、红花椒2.5份、青花椒3份、食盐10份、酱油1份,小火熬制5小时,加入味精1份、鸡精1份、熬制3小时,熬制温度为85℃,浸泡12小时,老汤制作完成;
4)卤制:
将步骤3)熬制成的老汤烧开,烧开温度为100℃,用盐度仪和糖度仪分别对老汤里面的成分进行测量,加入步骤1)制备的混合香辛料8份,白砂糖30份、色拉油5份、辣椒5份、红花椒2.5份、青花椒3份、食盐10份、酱油1份,再放入100份鸭脖、烧开半小时,烧开温度为100℃,将鸭脖投放到老汤内,卤制10分钟,卤制温度为100℃,熬制1.5小时,熬制温度为85℃,焖制1小时,焖制温度为70℃;
5)快速降温和分拣:
将步骤4)卤制出锅的鸭脖送至冷却间,通过风机预冷,将产品降至15℃以下,最大程度上防止此过程中微生物的滋生,同时将香辛料分拣出来。
6)气调包装:
将分拣后的产品迅速进行气调包装处理。
3.根据权利要求2所述的酱卤鸭脖的制备方法,其特征在于,在所述步骤3)中根据腌制过程采用的原料为每100份鸭脖加入4份生姜、0.5份料酒。
4.根据权利要求2所述的酱卤鸭脖的制备方法,其特征在于,所述步骤6)中进行气调保鲜处理,往密闭包装盒内充入氮气和二氧化碳惰性气体,氮气和二氧化碳按4:1比例配制,均为食品级气体。
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