CN108813402A - 一种菇味香辣冷吃鹅肉的制作方法 - Google Patents
一种菇味香辣冷吃鹅肉的制作方法 Download PDFInfo
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- CN108813402A CN108813402A CN201810735375.0A CN201810735375A CN108813402A CN 108813402 A CN108813402 A CN 108813402A CN 201810735375 A CN201810735375 A CN 201810735375A CN 108813402 A CN108813402 A CN 108813402A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于禽类制品，例如禽类香肠技术领域，公开了一种菇味香辣冷吃鹅肉的制作方法，将二次酥制鹅肉和二次制作的香菇进行调配，灭菌，包装制成菇味香辣冷吃鹅肉成品。鹅块大小适中，骨肉相连，经过两次酥制，在食用过程中能充分的感受到肉质的韧性。香菇本身具有的香味和鹅肉相结合，并加入了红油，产生了不一样的口味。本发明通过巴氏灭菌制作，全程采用冷链储存及运输，保证了产品的口感，使后期产品的呈味更好。
Description
技术领域
本发明属于禽类制品，例如禽类香肠技术领域，尤其涉及一种菇味香辣冷吃鹅肉的制作方法。
背景技术
目前，业内常用的现有技术是这样的：鹅肉营养丰富，富含人体必需的多种氨基酸、蛋白质、多种维生素、烟酸、糖、微量元素，并且脂肪含量很低，不饱和脂肪酸含量高，对人体健康十分有利。鹅肉的蛋白质含量很高，根据测定，其含量比鸭肉、鸡肉、牛肉、猪肉都高，赖氨酸含量比肉仔鸡高。同时鹅肉作为绿色食品于2002年被联合国粮农组织列为21世纪重点发展的绿色食品之一。中医理论认为鹅肉味甘平，有补阴益气、暖胃开津、祛风湿防衰老之效，是中医食疗的上品。具有益气补虚、和胃止渴、止咳化痰，解铅毒等作用。适宜身体虚弱.气血不足，营养不良之人食用。补虚益气，暖胃生津。凡经常口渴、乏力、气短、食欲不振者，可常喝鹅汤，吃鹅肉，这样既可补充老年糖尿病患者营养，又可控制病情发展，还可治疗和预防咳嗽等病症，尤其对治疗感冒、急慢性气管炎、慢性肾炎、老年浮肿、肺气肿、哮喘、痰壅有良效。特别适合在冬季进补。干香菇食用部分占72％，每100g食用部分中含水13g、脂肪1.8g、碳水化合物54g、粗纤维7.8g、灰分4.9g、钙124mg、磷415mg、铁25.3mg、维生素B10.07mg、维生素B21.13mg、尼克酸18.9mg。鲜菇除含水85-90％外，固形物中含粗蛋白19.9％，粗脂肪4％，可溶性无氮物质67％，粗纤维7％，灰分3％。香菇含丰富的维生素D原，但维生素C甚少，又缺乏维生素A及A原。香菇多糖能提高辅助性T细胞的活力而增强人体体液免疫功能。大量实践证明，香菇防治癌症的范围广泛，已用于临床治疗。香菇还含有多种维生素、矿物质，对促进人体新陈代谢，提高机体适应力有很大作用。香菇还对糖尿病、肺结核、传染性肝炎、神经炎等起治疗作用，又可用于消化不良、便秘、减肥等。中国不少古籍中记载香菇“益气不饥，治风破血和益胃助食”。民间用来助痘疮、麻疹一些疾病，从而影响了鹅肉在市场上的占有率。其次是目前受大众饮食文化的影响，人们对的诱发，治头痛、头晕。因广大市民对鹅肉存在偏见，认为鹅肉使用后会诱发产品的健康、营养、方便性更关注。目前市面上少有发现可以直接上餐桌的与鹅肉有关的菜品。
综上所述，现有技术存在的问题是：鹅肉的肉质较粗糙，大块鹅肉不宜蒸熟蒸透，用现有技术制作的鹅肉产品的口感接受度较差，目前市面上还没发现有可以直接上餐桌的与鹅肉有关的即食产品。传统的鹅肉菜品货架期极短，只能在本地区食用，本发明降低了传统鹅肉菜品的时间和空间限制。
解决上述技术问题的难度和意义：解决现有技术制作的鹅肉产品口感不佳，而没有鹅肉餐桌即食产品的问题。从而为大众提供一款肉质细嫩，口感绝佳的既可以作为休闲零嘴，又可作为餐桌即食的鹅肉产品。
发明内容
针对现有技术存在的问题，本发明提供了一种菇味香辣冷吃鹅肉的制作方法。
本发明是这样实现的，一种菇味香辣冷吃鹅肉的制作方法，包括以下步骤：
步骤一，制的鹅肉和二次制作的香菇进行调配，搅拌锅放入适量植物油烧热，放入姜片炒香，再加入提前准备好的油、辣椒节、花椒粒进行炒制约1分钟，再加入鹅肉、香菇、香辛料充分搅拌5-8分钟，再进行速冷；
步骤二，每袋200克的重量，将冷却后的产品装入真空袋，再真空包装；
步骤三，装好的鹅肉产品采用巴氏灭菌原理进行灭菌，速冷，再进行外包装件。
使姜片的香味得到较好的释放，花椒粒和辣椒节能保持较好的完整性和色泽。充足的搅拌时间能使香辛料和其他配料均匀混合，在加热的过程中，使香辛料的香味得到良好的释放，使香辛料的香味融入到其他的配料中。冷却过程中，热油慢慢的浸入鹅肉及其他配料中，使香辛料的香味能更好的融进产品的本身，使产品的口感更滋润，更饱满。巴氏灭菌使产品的整体口感、香味保持在最佳状态，大大减小了因高温高压给产品组织及口感带来伤害，较好的保持了产品本来的组织形态和口感。采用低温冷藏和运输的方法降低外界高温对产品的影响，使产品不仅仅适合家庭餐桌，在酒店也同样适合。
进一步，所述鹅肉制作方法，包括以下步骤：
步骤一，经检验合格的新鲜或冷冻的白条鹅为主要原料，直接清洗或解冻后清洗干净，对表面及内部淋巴、血污、血管、残留的内脏进行清理，再用清水漂洗至没有血污，沥干水分待用；
步骤二，沥干水的白条鹅用机器剁成大小均匀的块状，放入专用容器，加入鹅肉质量百分数2-3％的食用盐，1％的白砂糖，1％的味精，2-3％的黄酒，将其搅拌均匀腌制30-40分钟备用；
步骤三，腌制后的鹅肉进行酥制，将腌制好的鹅肉放入油炸锅内进行初炸；
步骤四，制后的鹅肉进行卤制，按鹅块重量按比例称取清水、盐、味精、白砂糖、香辛料、鸡精、大葱、糖水，将上述材料混合放在一起，卤水烧开，再将油炸后的鹅块倒入锅中进行卤制，卤制时间8-12分钟，捞起沥水备用；
步骤五，二次酥制，卤制后的鹅肉放入油炸锅中进行二次炸制，然后捞起摊凉筛选备用。
利用清水漂洗，使肌肉内的残存血水能充分的被清洗掉，减少腥味的产生；腌制的主要目的是增味去腥；第一次酥制主要是脱去部分水分；卤制主要是使香辛料的香味能渗透进肌肉的内部，再一次起到增香去腥的作用；二次酥制是表面肌肉的水分丢失，使产品达到外酥里嫩的效果。
进一步，所述香菇的制作方法，包括以下步骤：
步骤一，香菇进行初制作，采用将检验合格的香菇，用热水将其完全泡发，挑选出其中的异物、次品，用清水清洗两遍，再用机器切割成大小均匀的块状备用；
步骤二，经初制作的香菇进行二次制作，将初制作香菇放入170-180℃的油炸锅内脱水，时间约5-8秒，捞起摊凉备用。
香菇口感饱满，有弹性，保留了香菇本身的香味。
进一步，所述拌料时所用油为红油。
进一步，所述速冷的方式为迅速放入冷藏库，将温度降到4-5℃。
进一步，所述巴氏杀菌方式要求水温在68-70℃，保持水温灭菌30分钟。
进一步，所述鹅肉酥制的油锅温度为170-180℃，初次酥制使其表面微微发黄，至鹅肉表面酥脆有韧性，内部软嫩即可，二次酥制时间约为3-10秒。
速冷降温的过程，使产品能将红油吸入肌肉内部；巴氏灭菌的温度和时间除了减少产品中可能携带的部分微生物以外，最大程度的保留了产品本来的味道和口感；170℃左右的高温能在很短的时间内将产品表面的水分祛除，并使表面酥脆，口感更好，同时也可以起到一定的灭菌作用。
进一步，所述菇香冷吃鹅的加工方法制得的菇味香辣冷吃鹅。
综上所述，本发明的优点及积极效果为：本发明通过巴氏灭菌制作，全程采用冷链储存及运输，保证了产品的口感，使后期产品的呈味更好。结合鹅肉和香菇自身的营养价值，将其有机的接合起来，制作成一款不管是旅游还是在家宴，或者是在娱乐场所都能直接消费食用的产品。丰富人们餐桌上的菜品，为人们提供健康营养的产品，使更多的人认同并重新认识鹅肉产品。保证鹅肉产品的风味、水分活度、硬度、营养成分等在最佳范围内。经与香菇搭配，是鹅肉里加入了香菇特有的菌类醇香以外，添加的天然香辛料在此基础上又将产品整体的风味提升，使产品的整体香味更丰富。水分含量保持在50左右使产品的肌肉口感不至于生硬，难以咀嚼；产品因水分含量相对较高一些，包衡量产品滋润的口感，老少皆宜。
本发明的鹅肉经过检验(编号SP20170936)，能量1796KJ/100g；蛋白质18.8g/100g；脂肪34.8g/100g；碳水化合物11.1g/100g；钠1217mg/100g。本发明的鹅肉经过宜宾市产品质量监督检验所检验((W)S2017-113-1463)，符合国家的相关规定。
附图说明
图1是本发明实施例提供的鹅肉的制作方法流程图；
图2是本发明实施例提供的香菇的制作方法流程图；
图3是本发明实施例提供的菇味香辣冷吃鹅肉的制作方法流程图。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
下面结合附图对本发明的应用原理作详细的描述。
如图1所示，本发明实施例提供的鹅肉的制作方法，包括以下步骤：
S101：修整制作，经检验合格的新鲜或冷冻的白条鹅为主要原料，直接清洗或解冻后清洗干净，对表面及内部淋巴、血污、血管、残留的内脏进行清理，再用清水漂洗至没有血污，沥干水分待用；
S102：常温腌制，沥干水的白条鹅用机器剁成大小均匀的块状，放入专用容器，加入鹅肉质量百分数2％-3％的食用盐，1％的白砂糖，1％的味精，2％-3％的黄酒，将其搅拌均匀腌制30-40分钟备用；
S103：初次酥制，腌制后的鹅肉进行酥制，将腌制好的鹅肉放入油炸锅内进行初炸；
S104：卤制，酥制后的鹅肉进行卤制，按鹅块重量按比例称取清水、盐、味精、白砂糖、香辛料、鸡精、大葱、糖水，将上述材料混合放在一起，卤水烧开，再将油炸后的鹅块倒入锅中进行卤制，卤制时间8-12分钟，捞起沥水备用；
S105：二次酥制，卤制后的鹅肉放入油炸锅中进行二次炸制，然后捞起摊凉筛选备用。
如图2所示，本发明实施例提供的香菇的制作方法，包括以下步骤：
S201:香菇进行初制作，采用将检验合格的香菇，用热水将其完全泡发，挑选出其中的异物、次品，用清水清洗两遍，再用机器切割成大小均匀的块状备用；
S202:经初制作的香菇进行二次制作，将初制作香菇放入170-180℃的油炸锅内脱水，时间约5-8秒，捞起摊凉备用。
如图3所示，本发明实施例提供的菇味香辣冷吃鹅肉的制作方法，包括以下步骤：
S301：将二次酥制的鹅肉和二次制作的香菇进行调配，搅拌锅放入适量植物油烧热，放入姜片炒香，再加入提前准备好的油、辣椒节、花椒粒进行炒制约1分钟，再加入鹅肉、香菇、香辛料充分搅拌5-8分钟，再进行速冷；
S302：包装，每袋200克的重量，将冷却后的产品装入真空袋，再真空包装；
S303：灭菌，包装好的鹅肉产品采用巴氏灭菌原理进行灭菌，速冷，再进行外包装件。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。
Claims (8)
1.一种菇味香辣冷吃鹅肉的制作方法，其特征在于，所述的菇味香辣冷吃鹅肉的制作方法包括以下步骤：
步骤一，制的鹅肉和二次制作的香菇进行调配，搅拌锅放入植物油烧热，放入姜片炒香，再加入油、辣椒节、花椒粒进行炒制1分钟，再加入鹅肉、香菇、香辛料充分搅拌5-8分钟，再进行速冷；
步骤二，每袋200克的重量，将冷却后的产品装入真空袋，再真空包装；
步骤三，装好的鹅肉产品采用巴氏灭菌原理进行灭菌，速冷，再进行外包装件。
2.如权利要求1所述的菇味香辣冷吃鹅肉的制作方法，其特征在于，所述鹅肉制作方法包括以下步骤：
步骤一，经检验合格的新鲜或冷冻的白条鹅为原料，直接清洗或解冻后清洗干净，对表面及内部淋巴、血污、血管、残留的内脏进行清理，再用清水漂洗至没有血污，沥干水分待用；
步骤二，沥干水的白条鹅用机器剁成大小均匀的块状，放入专用容器，加入鹅肉质量百分数2-3％的食用盐，1％的白砂糖，1％的味精，2-3％的黄酒，将其搅拌均匀腌制30-40分钟备用；
步骤三，腌制后的鹅肉进行酥制，将腌制好的鹅肉放入油炸锅内进行初炸；
步骤四，制后的鹅肉进行卤制，按鹅块重量按比例称取清水、盐、味精、白砂糖、香辛料、鸡精、大葱、糖水，将材料混合放在一起，卤水烧开，再将油炸后的鹅块倒入锅中进行卤制，卤制时间8-12分钟，捞起沥水备用；
步骤五，二次酥制，卤制后的鹅肉放入油炸锅中进行二次炸制，然后捞起摊凉筛选备用。
3.如权利要求1所述的菇味香辣冷吃鹅肉的制作方法，其特征在于，所述香菇的制作方法，包括以下步骤：
步骤一，香菇进行初制作，采用将检验合格的香菇，用热水将其完全泡发，挑选出其中的异物、次品，用清水清洗两遍，再用机器切割成大小均匀的块状备用；
步骤二，经初制作的香菇进行二次制作，将初制作香菇放入170-180℃的油炸锅内脱水，时间5-8秒，捞起摊凉备用。
4.如权利要求1所述的菇味香辣冷吃鹅肉的制作方法，其特征在于，所述拌料时所用油为红油。
5.如权利要求1所述的菇味香辣冷吃鹅肉的制作方法，其特征在于，所述速冷的方式为放入冷藏库，将温度降到4-5℃。
6.如权利要求1所述的菇味香辣冷吃鹅肉的制作方法，其特征在于，所述巴氏杀菌方式要求水温在68-70℃，保持水温灭菌30分钟。
7.如权利要求1所述的菇味香辣冷吃鹅肉的制作方法，其特征在于，所述鹅肉酥制的油锅温度为170-180℃，初次酥制使其表面微微发黄，至鹅肉表面酥脆有韧性，内部软嫩即可，二次酥制时间为3-10秒。
8.一种由权利要求1所述的菇味香辣冷吃鹅肉的制作方法制得的菇味香辣冷吃鹅。
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