CN108936353A - 一种鸡米花及其制备方法 - Google Patents
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Abstract
一种鸡米花及其制备方法,属于食品加工领域,所述鸡米花的组成原料的重量份为:鸡胸肉100份、腌料3‑4份、盐0.5‑0.6份、白砂糖0.2‑0.3份、味精0.3‑0.4份、调和油2‑3份、保水剂1‑2份、复配保水剂0.4‑0.6份、鸡肉香膏0.2‑0.4份、玉米淀粉7‑9份、滚柔卡拉胶0.3‑0.5份、增稠剂1‑2份、裹粉30‑35份、冰水60‑70份,本发明香味浓郁,营养丰富,外酥里嫩,低油脂,酸甜爽口,促进食欲,不油腻,食用方便,适合休闲聚会等多场合食用,便于规模化、标准化生产。
Description
技术领域
本发明属于食品加工领域,具体涉及一种鸡米花及其制备方法。
背景技术
随着人们生活节奏的加快,快餐成为人们的消费主流,油炸鸡腿、鸡翅、鸡米花等因其味道鲜香,肉质细嫩成为快餐店的主打产品,传统的鸡米花制备工艺在裹粉上浆中制备工艺不同,影响鸡米花的口感。
发明内容
本发明的目的在于克服现有缺陷,提供一种营养美味的鸡米花及其制备方法。
一种鸡米花,其组成原料的重量份为:鸡胸肉100 份、腌料3-4份、盐0.5-0.6份、白砂糖0.2-0.3份、味精0.3-0.4份、调和油2-3份、保水剂1-2份、复配保水剂0.4-0.6份、鸡肉香膏0.2-0.4份、玉米淀粉7-9份、滚柔卡拉胶0.3-0.5份、增稠剂1-2份、裹粉30-35份、冰水60-70份。
一种鸡米花,其组成原料的重量份为:鸡胸肉100 份、腌料3.5份、盐0.55份、白砂糖0.25份、味精0.35份、调和油2.5份、保水剂1.5份、复配保水剂0.5份、鸡肉香膏0.3份、玉米淀粉8份、滚柔卡拉胶0.4份、增稠剂1.5份、裹粉33份、冰水65份。
所述腌料的组成原料及重量份为:蒜粉0.2-0.4份、姜粉0.2-0.3份、葱粉0.5-0.8份、洋葱0.6-0.8份、八角0.3-0.5份、花椒粉0.5-0.8份、黑胡椒粉0.5-0.8份、香叶0.1-0.4份、陈皮0.2-0.4份、山楂酱0.1-0.3份、番茄酱0.2-0.4份、料酒0.5-1份。
所述调和油由大豆油、花生油、葵花籽油1:1:1调配。
所述裹粉由富强粉12-14份、土豆淀粉2-3份 、改性淀粉5-6份、小苏打0.2-0.4份配比组成。
所述一种鸡米花的制作方法,包括以下步骤:(1)解冻:将挑选出来的优质鸡胸肉解冻,解冻后原料温度控制在-3-0℃;(2)切片:将鸡胸肉切片,每片重量3-5g;(3)滚揉:将鸡胸肉及辅料放入滚揉机,抽真空进行滚揉,温度0-10℃,滚揉时间25-50分钟;(4)腌制:滚揉后的肉料送入静置间,温度控制在0-4℃,腌制12小时,至鸡胸肉完全入味;(5)裹粉上浆:将腌制好的鸡胸肉置于浆料中搅拌均匀,然后裹粉,完全包裹,不漏肉;(6)油炸:将腌制好的鸡胸肉置于160℃—170℃炸油中,炸置2.5—3分钟,取出、沥油、冷却至室温;(7)速冻:将油炸后的鸡胸肉放置在—30℃条件下速冻,至鸡胸肉中心温度为—18℃;(8)包装入库:速冻好的鸡米花放入包装袋进行封口包装,检验合格后按照产品规格要求入箱,内袋、外箱相符,封口严密,入-18℃冷库保存。
步骤(5)中的浆料由以下组分组成:蛋液3-5份、红薯淀粉3-4份、碳酸氢钠0.02-0.04份。
有益效果
本发明的有益效果在于,香味浓郁,营养丰富,外酥里嫩,低油脂,酸甜爽口,促进食欲,不油腻,食用方便,适合休闲聚会等多场合食用,便于规模化、标准化生产。
具体实施方式
通过以下实施例进一步举例描述本发明,并不以任何方式限制本发明,在不背离本发明的技术解决方案的前提下,对本发明所作的本领域普通技术人员容易实现的任何改动或改变都将落入本发明的权利要求范围之内。
实施例1
一种鸡米花,其组成原料的重量份为:鸡胸肉100 份、腌料3.5份、盐0.55份、白砂糖0.25份、味精0.35份、调和油2.5份、保水剂1.5份、复配保水剂0.5份、鸡肉香膏0.3份、玉米淀粉8份、滚柔卡拉胶0.4份、增稠剂1.5份、裹粉33份、冰水65份。
所述腌料的组成原料及重量份为:蒜粉0.3份、姜粉0.25份、葱粉0.6份、洋葱0.7份、八角0.4份、花椒粉0.6份、黑胡椒粉0.7份、香叶0.3份、陈皮0.3份、山楂酱0.2份、番茄酱0.3份、料酒0.8份。
所述调和油由大豆油、花生油、葵花籽油1:1:1调配。
所述裹粉由以下重量份原料组成:富强粉12份、土豆淀粉2份 、改性淀粉5份、小苏打0.2份。
所述一种鸡米花的制作方法,包括以下步骤:(1)解冻:将挑选出来的优质鸡胸肉解冻,解冻后原料温度控制在-3-0℃;(2)切片:将鸡胸肉切片,每片重量3-5g;(3)滚揉:将鸡胸肉及辅料放入滚揉机,抽真空进行滚揉,温度0-10℃,滚揉时间25-50分钟;(4)腌制:滚揉后的肉料送入静置间,温度控制在0-4℃,腌制12小时,至鸡胸肉完全入味;(5)裹粉上浆:将腌制好的鸡胸肉置于浆料中搅拌均匀,然后裹粉,完全包裹,不漏肉;(6)油炸:将腌制好的鸡胸肉置于160℃—170℃炸油中,炸置2.5—3分钟,取出、沥油、冷却至室温;(7)速冻:将油炸后的鸡胸肉放置在—30℃条件下速冻,至鸡胸肉中心温度为—18℃;(8)包装入库:速冻好的鸡米花放入包装袋进行封口包装,检验合格后按照产品规格要求入箱,内袋、外箱相符,封口严密,入-18℃冷库保存。
步骤(5)中的浆料由以下组分组成:蛋液3-5份、红薯淀粉3-4份、碳酸氢钠0.02-0.04份。
山楂酱是以山楂为主料制作成的一种食品,色泽红润,甜酸适中,味美可口,营养丰富,是醒胃助餐食品。因山楂内含丰富的维生素、山楂酸、柠檬酸、黄酮类等,有消食化积,降低血脂和减轻动脉硬化的疗效,常食可预防心血管疾病。
番茄酱中除了番茄红素外还有B族维生素、膳食纤维、矿物质、蛋白质及天然果胶等,和新鲜番茄相比较,番茄酱里的营养成分更容易被人体吸收。
本发明通过腌料及辅料的腌制更加入味,番茄酱和山楂酱可提鲜去油腻,色泽诱人,促进食欲,使味道更鲜美。
实施例2
一种鸡米花,其组成原料的重量份为:鸡胸肉100 份、腌料3份、盐0.5份、白砂糖0.2份、味精0.3份、调和油2份、保水剂1份、复配保水剂0.4份、鸡肉香膏0.2份、玉米淀粉7份、滚柔卡拉胶0.3份、增稠剂1份、裹粉30份、冰水60份。
所述腌料的组成原料及重量份为:蒜粉0.2份、姜粉0.2份、葱粉0.5份、洋葱0.6份、八角0.3份、花椒粉0.5份、黑胡椒粉0.5份、香叶0.1份、陈皮0.2份、山楂酱0.1份、番茄酱0.2份、料酒0.5份。
所述裹粉由富强粉14份、土豆淀粉3份 、改性淀粉6份、小苏打0.4份配比组成。
实施例3
一种鸡米花,其组成原料的重量份为:鸡胸肉100 份、腌料4份、盐0.6份、白砂糖0.3份、味精0.4份、调和油3份、保水剂2份、复配保水剂0.6份、鸡肉香膏0.4份、玉米淀粉9份、滚柔卡拉胶0.5份、增稠剂2份、裹粉35份、冰水70份。
所述腌料的组成原料及重量份为:蒜粉0.4份、姜粉0.3份、葱粉0.8份、洋葱0.8份、八角0.5份、花椒粉0.8份、黑胡椒粉0.8份、香叶0.4份、陈皮0.4份、山楂酱0.3份、番茄酱0.4份、料酒1份。
所述裹粉由富强粉13份、土豆淀粉2.5份 、改性淀粉5.5份、小苏打0.3份配比组成。
Claims (7)
1.一种鸡米花,其特征在于:其组成原料的重量份为:鸡胸肉100 份、腌料3-4份、盐0.5-0.6份、白砂糖0.2-0.3份、味精0.3-0.4份、调和油2-3份、保水剂1-2份、复配保水剂0.4-0.6份、鸡肉香膏0.2-0.4份、玉米淀粉7-9份、滚柔卡拉胶0.3-0.5份、增稠剂1-2份、裹粉30-35份、冰水60-70份。
2.根据权利要求1所述的一种鸡米花,其特征在于:其组成原料的重量份为:鸡胸肉100份、腌料3.5份、盐0.55份、白砂糖0.25份、味精0.35份、调和油2.5份、保水剂1.5份、复配保水剂0.5份、鸡肉香膏0.3份、玉米淀粉8份、滚柔卡拉胶0.4份、增稠剂1.5份、裹粉33份、冰水65份。
3.根据权利要求1所述的一种鸡米花,其特征在于:所述腌料的组成原料及重量份为:蒜粉0.2-0.4份、姜粉0.2-0.3份、葱粉0.5-0.8份、洋葱0.6-0.8份、八角0.3-0.5份、花椒粉0.5-0.8份、黑胡椒粉0.5-0.8份、香叶0.1-0.4份、陈皮0.2-0.4份、山楂酱0.1-0.3份、番茄酱0.2-0.4份、料酒0.5-1份。
4.根据权利要求1所述的一种鸡米花,其特征在于:所述调和油由大豆油、花生油、葵花籽油1:1:1调配。
5.根据权利要求1所述的一种鸡米花,其特征在于:所述裹粉由富强粉12-14份、土豆淀粉2-3份 、改性淀粉5-6份、小苏打0.2-0.4份配比组成。
6.如权利要求1-5所述的一种鸡米花的制备方法,其特征在于:包括以下步骤:
(1)解冻:将挑选出来的优质鸡胸肉解冻,解冻后原料温度控制在-3-0℃;
(2)切片:将鸡胸肉切片,每片重量3-5g;
(3)滚揉:将鸡胸肉及辅料放入滚揉机,抽真空进行滚揉,温度0-10℃,滚揉时间25-50分钟;
(4)腌制:滚揉后的肉料送入静置间,温度控制在0-4℃,腌制12小时,至鸡胸肉完全入味;
(5)裹粉上浆:将腌制好的鸡胸肉置于浆料中搅拌均匀,然后裹粉,完全包裹,不漏肉;
(6)油炸:将腌制好的鸡胸肉置于160℃—170℃炸油中,炸置2.5—3分钟,取出、沥油、冷却至室温;
(7)速冻:将油炸后的鸡胸肉放置在—30℃条件下速冻,至鸡胸肉中心温度为—18℃;
(8)包装入库:速冻好的鸡米花放入包装袋进行封口包装,检验合格后按照产品规格要求入箱,内袋、外箱相符,封口严密,入-18℃冷库保存。
7.根据权利要求6所述的一种鸡米花的制备方法,其特征在于:所述步骤(5)中的浆料由以下组分组成:蛋液3-5份、红薯淀粉3-4份、碳酸氢钠0.02-0.04份。
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