CN109123447A - 一种松花鸡腿的加工方法 - Google Patents
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Abstract
本发明公开了一种松花鸡腿的制作方法,涉及食品加工领域,通过对松花鸡腿加工工艺的改进,通过特殊果木屑的选取,以及烟熏材料的混合使用,提供一种不需要防腐剂、色素和其他添加剂的松花鸡腿制作方法,以及一种使用天然原料使制成的松花鸡腿色香味俱全,并且易于保存的制作工艺。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种松花鸡腿的加工方法。
背景技术
松花鸡腿是一种传统的肉制品,是东北风味的家常菜,由鸡腿和皮蛋蒸成。具有较高的营养价值。鸡肉和牛肉、猪肉相比较,具有蛋白质质量较高,脂肪含量较低等优点。此外,鸡肉蛋白质中含全部必需氨基酸 , 其含量与蛋、乳中的氨基酸模式极为相似,是优质的蛋白质来源 。鸡肉也是磷、铁、铜和锌的良好来源。传统的松花鸡腿因为鸡肉的粘性不好,在切片时一切就散。现有技术往往通过加入大豆蛋白或明胶等具有粘性的物质来提高粘性,而且往往取消了烟熏步骤,通过烟熏液及色素来提升肉制品的色香味。虽然有利于大规模机械化生产,但是有损于人们追求健康生活,降低了食品品质。
发明内容
本发明的目的是提供一种不需要防腐剂、色素和其他添加剂的松花鸡腿制作方法,提供一种使用天然原料使制成的松花鸡腿色香味俱全,并且易于保存的制作工艺。
本发明采用的技术方案如下:
(1)选料,选用养殖天数在42-45天的隐性白羽肉鸡的新鲜鸡腿,鸡腿不得有骨折或淤青,将鲜鸡腿置于冰水混合物中浸泡2h,浸出血水;
(2)前处理,使用刀将鸡腿细端关节处的皮肉环切,使鸡皮与鸡肉与关节处骨头分离,用刀将鸡腿从鸡皮覆盖较少那一侧,纵向将鸡腿剖开,将鸡肉与鸡腿骨分开;
(3)改刀,将去骨的鸡腿肉平铺,鸡皮面朝下,鸡肉面朝上,用刀将鸡肉改刀出十字花纹;
(4)腌制,将葱姜切丝,加入八角、盐、糖、味精、白酒,混合均匀后,将处理好的鸡肉腌入调味汁当中,覆盖上保鲜膜,放入3~5℃环境下腌制入味15h;
(5)备松花蛋,选用无铅松花蛋,大火蒸制6min,去除自然降温,去壳,将松花蛋纵向切成四等份;
(6)摆放松花蛋,取出腌制好的鸡肉,去掉表皮的葱姜丝等调味料,将切好的松花蛋依次间隔摆放2~3排;
(7)卷制,将鸡腿卷制成圆柱形,用纱布将鸡腿整体勒紧包好;
(8)蒸制,将包好的鸡腿上火蒸25min,蒸好后立即取出,自然放凉,凉透后揭下纱布;
(9)熏制,用红糖、茶叶、木屑混合,放入锅底,将凉透的松花鸡腿置于箅子上放入锅中,盖上盖子,开大火待锅中有烟冒出时,开始计时2min后关火,继续闷10分钟后,揭盖取出,即制得松花鸡腿。
在前述技术方案的基础上,本发明还能将所述步骤前处理中的鸡腿骨敲断,加入腌制的腌料中,鸡腿骨的加入量为鸡肉重量的5%。
进一步地,松花鸡腿的制作方法,其特征在于:所述葱、姜、八角、盐、糖、味精、白酒的重量比为5:1:0.4:5:4:3:20,所述的白酒为酒精度为18~23(%vol)的芝麻香型白酒。
进一步地,纱布为32支纯棉纱布目数为40目。
进一步地,所述熏制步骤中木屑为锯末和无花果木屑的混合物,锯末和无花果木屑的质量比为(10~20):1
本发明还公开了,摆放松花蛋时,在松花蛋周围撒少量的鸡皮丁,与松花蛋共同卷制在一起。
进一步地,所述鸡皮为鸡身上任意位置的去脂肪层鸡皮还能为所述鸡皮为鸡胸位置的去脂肪层的鸡皮。
进一步地,其中所述鸡皮丁的大小小于4*4*4mm,鸡皮丁的添加量不大于松花蛋重量的5%。
并且红糖、茶叶、木屑的质量比为2:1:10,茶叶选择当年的新鲜绿茶。
本发明通过原材料的选择,保证了鸡肉的表皮筋脆,肉质酥烂,内部绵软的口感,而鸡腿骨敲碎放入腌制,能够进一步提升整体鲜香的口感,低度白酒的选择,使腌制料不需要添加水,有利于被腌制肉料保鲜,另外更能使鸡皮在蒸制过程中更加劲道有弹性,而特殊目数的纱布的选择,能够更好的将鸡腿肉卷卷紧且不易松开,并且多空的材质有利于热量进入和内部油脂溢出,本发明重点公开了用红糖,绿茶,锯末和无花果木屑配制的烟熏料,通过加热可以生成多种酚类和醛类化合物,不仅能够使松花鸡腿上色,还可以保鲜。尤其是无花果木屑的添加不仅使松花鸡腿增添了一抹果木味的淡香,更提高了松花鸡腿在常温的保鲜时间。
具体实施方式
下面结合具体实施例进一步说明本发明的技术解决方案,这些实施例不能理解为是对技术方案的限制。
实施例一,
(1)选料,选用养殖天数在42-45天的隐性白羽肉鸡的新鲜鸡腿,鸡腿不得有骨折或淤青,将鲜鸡腿置于冰水混合物中浸泡2h,浸出血水;
(2)前处理,使用刀将鸡腿细端关节处的皮肉环切,使鸡皮与鸡肉与关节处骨头分离,用刀将鸡腿从鸡皮覆盖较少那一侧,纵向将鸡腿剖开,将鸡肉与鸡腿骨分开;
(3)改刀,将去骨的鸡腿肉平铺,鸡皮面朝下,鸡肉面朝上,用刀将鸡肉改刀出十字花纹;
(4)腌制,将葱姜切丝,加入八角、盐、糖、味精、白酒,混合均匀后,将处理好的鸡肉腌入调味汁当中,覆盖上保鲜膜,放入3~5℃环境下腌制入味15h;
(5)备松花蛋,选用无铅松花蛋,大火蒸制6min,去除自然降温,去壳,将松花蛋纵向切成四等份;
(6)摆放松花蛋,取出腌制好的鸡肉,去掉表皮的葱姜丝等调味料,将切好的松花蛋依次间隔摆放2~3排;
(7)卷制,将鸡腿卷制成圆柱形,用纱布将鸡腿整体勒紧包好;
(8)蒸制,将包好的鸡腿上火蒸25min,蒸好后立即取出,自然放凉,凉透后揭下纱布;
(9)熏制,用红糖、茶叶、木屑混合,放入锅底,将凉透的松花鸡腿置于箅子上放入锅中,盖上盖子,开大火待锅中有烟冒出时,开始计时2min后关火,继续闷10分钟后,揭盖取出,即制得松花鸡腿。
实施例二,
(1)选料,选用养殖天数在42-45天的隐性白羽肉鸡的新鲜鸡腿,鸡腿不得有骨折或淤青,将鲜鸡腿置于冰水混合物中浸泡2h,浸出血水;
(2)前处理,使用刀将鸡腿细端关节处的皮肉环切,使鸡皮与鸡肉与关节处骨头分离,用刀将鸡腿从鸡皮覆盖较少那一侧,纵向将鸡腿剖开,将鸡肉与鸡腿骨分开;
(3)改刀,将去骨的鸡腿肉平铺,鸡皮面朝下,鸡肉面朝上,用刀将鸡肉改刀出十字花纹;
(4)腌制,将葱姜切丝,加入八角、盐、糖、味精、白酒,加入剁碎的鸡腿骨,鸡腿骨的加入量为鸡肉重量的5%,混合均匀后,将处理好的鸡肉腌入调味汁当中,覆盖上保鲜膜,放入3~5℃环境下腌制入味15h葱、姜、八角、盐、糖、味精、白酒的重量比为5:1:0.4:5:4:3:20,所述的白酒为酒精度为18~23(%vol)的芝麻香型白酒;
(5)备松花蛋,选用无铅松花蛋,大火蒸制6min,去除自然降温,去壳,将松花蛋纵向切成四等份;
(6)摆放松花蛋,取出腌制好的鸡肉,去掉表皮的葱姜丝等调味料,将切好的松花蛋依次间隔摆放2~3排;
(7)卷制,将鸡腿卷制成圆柱形,用纱布将鸡腿整体勒紧包好;
(8)蒸制,将包好的鸡腿上火蒸25min,蒸好后立即取出,自然放凉,凉透后揭下纱布;
(9)熏制,用红糖、茶叶、木屑混合,放入锅底,将凉透的松花鸡腿置于箅子上放入锅中,盖上盖子,开大火待锅中有烟冒出时,开始计时2min后关火,继续闷10分钟后,揭盖取出,即制得松花鸡腿。
实施例三,
(1)选料,选用养殖天数在42-45天的隐性白羽肉鸡的新鲜鸡腿,鸡腿不得有骨折或淤青,将鲜鸡腿置于冰水混合物中浸泡2h,浸出血水;
(2)前处理,使用刀将鸡腿细端关节处的皮肉环切,使鸡皮与鸡肉与关节处骨头分离,用刀将鸡腿从鸡皮覆盖较少那一侧,纵向将鸡腿剖开,将鸡肉与鸡腿骨分开;
(3)改刀,将去骨的鸡腿肉平铺,鸡皮面朝下,鸡肉面朝上,用刀将鸡肉改刀出十字花纹;
(4)腌制,将葱姜切丝,加入八角、盐、糖、味精、白酒,加入剁碎的鸡腿骨,鸡腿骨的加入量为鸡肉重量的5%,混合均匀后,将处理好的鸡肉腌入调味汁当中,覆盖上保鲜膜,放入3~5℃环境下腌制入味15h葱、姜、八角、盐、糖、味精、白酒的重量比为5:1:0.4:5:4:3:20,所述的白酒为酒精度为18~23(%vol)的芝麻香型白酒;
(5)备松花蛋,选用无铅松花蛋,大火蒸制6min,去除自然降温,去壳,将松花蛋纵向切成四等份;
(6)摆放松花蛋,取出腌制好的鸡肉,去掉表皮的葱姜丝等调味料,将切好的松花蛋依次间隔摆放2~3排,并在松花蛋间撒上切碎的鸡皮丁;
(7)卷制,将鸡腿卷制成圆柱形,用纱布将鸡腿整体勒紧包好;
(8)蒸制,将包好的鸡腿上火蒸25min,蒸好后立即取出,自然放凉,凉透后揭下纱布;
(9)熏制,用红糖、茶叶、木屑混合,放入锅底,将凉透的松花鸡腿置于箅子上放入锅中,盖上盖子,开大火待锅中有烟冒出时,开始计时2min后关火,继续闷10分钟后,揭盖取出,即制得松花鸡腿。
实施例四,
(1)选料,选用养殖天数在42-45天的隐性白羽肉鸡的新鲜鸡腿,鸡腿不得有骨折或淤青,将鲜鸡腿置于冰水混合物中浸泡2h,浸出血水;
(2)前处理,使用刀将鸡腿细端关节处的皮肉环切,使鸡皮与鸡肉与关节处骨头分离,用刀将鸡腿从鸡皮覆盖较少那一侧,纵向将鸡腿剖开,将鸡肉与鸡腿骨分开;
(3)改刀,将去骨的鸡腿肉平铺,鸡皮面朝下,鸡肉面朝上,用刀将鸡肉改刀出十字花纹;
(4)腌制,将葱姜切丝,加入八角、盐、糖、味精、白酒,加入剁碎的鸡腿骨,鸡腿骨的加入量为鸡肉重量的5%,混合均匀后,将处理好的鸡肉腌入调味汁当中,覆盖上保鲜膜,放入3~5℃环境下腌制入味15h葱、姜、八角、盐、糖、味精、白酒的重量比为5:1:0.4:5:4:3:20,所述的白酒为酒精度为18~23(%vol)的芝麻香型白酒;
(5)备松花蛋,选用无铅松花蛋,大火蒸制6min,去除自然降温,去壳,将松花蛋纵向切成四等份;
(6)摆放松花蛋,取出腌制好的鸡肉,去掉表皮的葱姜丝等调味料,将切好的松花蛋依次间隔摆放2~3排,并在松花蛋间撒上切碎的鸡皮丁;
(7)卷制,将鸡腿卷制成圆柱形,用纱布将鸡腿整体勒紧包好;
(8)蒸制,将包好的鸡腿上火蒸25min,蒸好后立即取出,自然放凉,凉透后揭下纱布;
(9)熏制,用红糖、茶叶、锯末和无花果木屑锯末和无花果木屑的质量比为(10~20):1
混合,放入锅底,将凉透的松花鸡腿置于箅子上放入锅中,盖上盖子,开大火待锅中有烟冒出时,开始计时2min后关火,继续闷10分钟后,揭盖取出,即制得松花鸡腿。
实施例五,
(1)选料,选用养殖天数在42-45天的隐性白羽肉鸡的新鲜鸡腿,鸡腿不得有骨折或淤青,将鲜鸡腿置于冰水混合物中浸泡2h,浸出血水;
(2)前处理,使用刀将鸡腿细端关节处的皮肉环切,使鸡皮与鸡肉与关节处骨头分离,用刀将鸡腿从鸡皮覆盖较少那一侧,纵向将鸡腿剖开,将鸡肉与鸡腿骨分开;
(3)改刀,将去骨的鸡腿肉平铺,鸡皮面朝下,鸡肉面朝上,用刀将鸡肉改刀出十字花纹;
(4)腌制,将葱姜切丝,加入八角、盐、糖、味精、白酒,加入剁碎的鸡腿骨,鸡腿骨的加入量为鸡肉重量的5%,混合均匀后,将处理好的鸡肉腌入调味汁当中,覆盖上保鲜膜,放入3~5℃环境下腌制入味15h葱、姜、八角、盐、糖、味精、白酒的重量比为5:1:0.4:5:4:3:20,所述的白酒为酒精度为18~23(%vol)的芝麻香型白酒;
(5)备松花蛋,选用无铅松花蛋,大火蒸制6min,去除自然降温,去壳,将松花蛋纵向切成四等份;
(6)摆放松花蛋,取出腌制好的鸡肉,去掉表皮的葱姜丝等调味料,将切好的松花蛋依次间隔摆放2~3排,并在松花蛋间撒上切碎的鸡皮丁;
(7)卷制,将鸡腿卷制成圆柱形,用纱布将鸡腿整体勒紧包好;
(8)蒸制,将包好的鸡腿上火蒸25min,蒸好后立即取出,自然放凉,凉透后揭下纱布;
(9)熏制,用红糖、新鲜绿茶、锯末和无花果木屑锯末和无花果木屑的质量比为(10~20):1
混合,放入锅底,将凉透的松花鸡腿置于箅子上放入锅中,盖上盖子,开大火待锅中有烟冒出时,开始计时2min后关火,继续闷10分钟后,揭盖取出,即制得松花鸡腿。
Claims (10)
1.一种松花鸡腿的制作方法,其特征在于包括下述步骤:
(1)选料,选用隐性白羽肉鸡的新鲜鸡腿,将鲜鸡腿置于冰水混合物中浸泡2h,浸出血水;
(2)前处理,使用刀将鸡腿细端关节处的皮肉环切,使鸡皮与鸡肉与关节处骨头分离,用刀将鸡腿从鸡皮覆盖较少那一侧,纵向将鸡腿剖开,将鸡肉与鸡腿骨分开;
(3)改刀,将去骨的鸡腿肉平铺,鸡皮面朝下,鸡肉面朝上,用刀将鸡肉改刀出十字花纹;
(4)腌制,将葱姜切丝,加入八角、盐、糖、味精、白酒,混合均匀后,将处理好的鸡肉腌入调味汁当中,覆盖上保鲜膜,放入3~5℃环境下腌制入味15h;
(5)备松花蛋,选用无铅松花蛋,大火蒸制6min,去除自然降温,去壳,将松花蛋纵向切成四等份;
(6)摆放松花蛋,取出腌制好的鸡肉,去掉表皮的葱姜丝等调味料,将切好的松花蛋依次间隔摆放2~3排;
(7)卷制,将鸡腿卷制成圆柱形,用纱布将鸡腿整体勒紧包好;
(8)蒸制,将包好的鸡腿上火蒸25min,蒸好后立即取出,自然放凉,凉透后揭下纱布;
(9)熏制,用红糖、茶叶、木屑混合,放入锅底,将凉透的松花鸡腿置于箅子上放入锅中,盖上盖子,开大火待锅中有烟冒出时,开始计时2min后关火,继续闷10分钟后,揭盖取出,即制得松花鸡腿。
2.根据权利要求1所述的一种松花鸡腿的制作方法,其特征在于:将所述步骤前处理中的鸡腿骨敲断,加入腌制的腌料中,鸡腿骨的加入量为鸡肉重量的5%。
3.根据权利要求1或2所述的一种松花鸡腿的制作方法,其特征在于:所述葱、姜、八角、盐、糖、味精、白酒的重量比为5:1:0.4:5:4:3:20,所述的白酒为酒精度为18~23(%vol)的芝麻香型白酒。
4.根据权利要求1或2所述的一种松花鸡腿的制作方法,其特征在于:纱布为32支纯棉纱布目数为40目。
5.根据权利要求1或2所述的一种松花鸡腿的制作方法,其特征在于:所述熏制步骤中木屑为锯末和无花果木屑的混合物,锯末和无花果木屑的质量比为(10~20):1。
6.根据权利要求1-5中任意一项所述的一种松花鸡腿的制作方法,其特征在于:摆放松花蛋时,在松花蛋周围撒少量的鸡皮丁,与松花蛋共同卷制在一起。
7.根据权利要求6所述的一种松花鸡腿的制作方法,其特征在于:所述鸡皮为鸡身上任意位置的去脂肪层鸡皮。
8.根据权利要求7所述的一种松花鸡腿的制作方法,其特征在于:所述鸡皮为鸡胸位置的去脂肪层的鸡皮。
9.根据权利要求7或8所述的一种松花鸡腿的制作方法,其特征在于:所述鸡皮丁的大小小于4*4*4mm,鸡皮丁的添加量不大于松花蛋重量的5%。
10.根据权利要求9所述的一种松花鸡腿的制作方法,其特征在于:红糖、茶叶、木屑的质量比为2:1:10,茶叶选择当年的新鲜绿茶。
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