CN109170607A - 一种石鸡汤罐头的制作工艺 - Google Patents
一种石鸡汤罐头的制作工艺 Download PDFInfo
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- CN109170607A CN109170607A CN201811007014.0A CN201811007014A CN109170607A CN 109170607 A CN109170607 A CN 109170607A CN 201811007014 A CN201811007014 A CN 201811007014A CN 109170607 A CN109170607 A CN 109170607A
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Classifications
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种石鸡汤罐头的制作工艺,包含以下步骤:S1、选取一只石鸡,然后将石鸡进行宰杀,然后将石鸡进行切块;S2、选用生姜5‑9份,黄酒2‑6份,以及沸水1‑5份,然后倒入罐体内;S3、取合适的配料,然后加入罐体内;S4、往罐体内加入鸡汤12‑16份;S5、加入100℃开水,然后放入蒸炉中蒸15分钟;S6、对罐体进行高温杀菌处理。本发明通过添加不同的配料以及高温杀菌处理的方法,解决了石鸡汤罐头因油腻,而且含有腥味导致不能适用更多人群的问题,同时也解决了因石鸡肉未能彻底杀菌,导致食用者在食用时容易出现身体不适的情况发生,提高了石鸡汤罐头的安全性,口感好,方便携带,能使更多的人们享受到石鸡汤的美味,满足了大众的需求。
Description
技术领域
本发明涉及罐头技术领域,尤其涉及一种石鸡汤罐头的制作工艺。
背景技术
罐头,是一种包装食物的方法。可以是罐装饮料,包括罐头汽水、咖啡、果汁、冻奶茶、啤酒等。也可以是罐装食品,包括午餐肉,包装材料为马口铁。开罐部分沿用开罐器,或有仿易拉罐科技。用的包装物料是铝合金,如今开罐方式多数是易拉罐式,便于使用。石鸡又叫石蛙,学名叫棘胸蛙,是一种两栖类蛙科动物。是营养价值极高的山珍野味。石鸡(蛙)起源于3.5亿年前的泥盆纪晚期,是动物活化石,石鸡(蛙)需要高山清泉流水(活性水)滋养,生长周期较长,自然环境中生长需要5年以上才能达到150克左右。石鸡(蛙)的食物来源必须是食活虫,不吃死物、或者静态的生物。黄山高山峡谷间特有的生态、气候环境适宜石鸡(蛙)的成长。黄山龙王潭石鸡(蛙)生长于引黄山山脉的高山清泉流水之中,原生态自然环境、按自然规律五年缓慢生长。石蛙肉含17种氨基酸,人体所必需的8种氨基酸含量较高,脯胺酸和丙氨酸尤为丰富,还含有蛋白质和维生素A、B1、B2、C及钾、铁、钙、等多种人体必需营养成分。石蛙含有人体必需的氨基酸,占氨基酸总量的44.06%,谷氨酸的含量占氨基酸总量的15.65%,20种以上的矿物元素,具有重要生理功能的硒微量元素含量为0.029mg/100g,石蛙肉性平、味甘,对老年人高血压、气管炎、气喘病、便秘、肝炎以及妇科病等,都有辅助治疗的功能。不论蒸、炖、烧、炒,都香溢齿颊,是高级养身补品。食之有清火、明目、滋补健身之效。由于石鸡肉的营养价值较高,受到大多数人的欢迎,由于石鸡肉不方便携带食用,因此将石鸡肉做成石鸡汤罐头进行保存携带,但是,现有的石鸡汤罐头在制作时,加入配料较少,在食用时有腥味,而且较为油腻,并且在封罐保存之前没有进行高温杀菌。
现有技术中关于罐头的制作工艺的报道较多。CN105519963A的专利公开了一种鲜肉罐头制作方法,第一步,酿造肉酱,将新鲜猪里脊切丁,长度为1cm,煮熟新鲜猪里脊,再加入3倍重量的温水,水温为75度-85度,第二步,蒜头7-13%、生姜5-9%、茴香0.7-0.9%,花生5%-8%,洋葱6%-9%,与猪肉以前置于高压锅中煮熟,冷却;第三步,密封保存,真空罐头包装,质量检验,即得到成品,但是,该鲜肉罐头中所加入的茴香数量很少,只起到调味的作用,无法改变鲜肉罐头的油腻性,而且茴香的味道有很多人无法适应。
CN105519975A的专利公开了一种海鲜罐头的制作方法,通过酿造鱼酱,然后备制调味液,最后密封保存的方式进行罐头的制作,能方便携带,但是,由于海鲜生活中海水中,海鲜本身体内会含有大量的细菌和寄生虫,在没有进行高温杀菌的前提下直接进行密封保存,容易造成食用者身体不适。
CN105519969A的专利公开了一种鹅肉罐头制作方法,通过采用黑豆、新鲜鹅肉为原料,与蒜头、生姜、茴香、花生、洋葱配制而成,将鹅肉制作成罐头方便食用,但是,该鹅肉罐头在制作时会有少量的腥味,只通过配料对腥味进行掩盖,并没有去除,从而导致在食用时会影响口感。
综上,如何将石鸡肉罐头的油腻性去除,如何提高石鸡肉罐头的适应性,以及如何对石鸡肉进行杀菌去腥是本领域技术人员研究的重点和难点问题,本发明人从改善石鸡肉罐头配方进行考虑,通过加入土豆,火腿、竹笋等配料,解决了罐头油腻性较大的问题,通过加入生姜,黄酒,有效地解决了石鸡肉含有腥味的问题,通过125℃高度杀菌处理,对石鸡肉中所含的细菌和寄生虫进行有效的处理,提高了罐头食用的安全性,而且味道鲜美,并且方便携带,能使更多的人们享受到石鸡汤的美味,满足了大众的需求。
发明内容
本发明的目的是为了解决现有技术中存在的缺点,而提出的一种石鸡汤罐头的制作工艺。
为了实现上述目的,本发明采用了如下技术方案:
一种石鸡汤罐头的制作工艺,包括以下步骤:
S1、选取一只石鸡,然后将石鸡进行宰杀,然后将石鸡进行切块;
S2、选用生姜5-9份,黄酒2-6份,以及沸水1-5份,然后倒入罐体内;
S3、取合适的配料,然后加入罐体内;
S4、往罐体内加入鸡汤12-16份;
S5、加入100℃开水,然后放入蒸炉中蒸15分钟;
S6、对罐体进行高温杀菌处理;
S7、将杀菌后的罐体内的空气抽出,然后进行封罐保存。
优选地,所述S1中,石鸡切块的长度为1CM。
优选地,所述S1中,石鸡切块的数量为11-15份。
优选地,所述S3中,配料为鸡精1-5份、食盐3-7份、葱花4-8份、蒜头7-11份、花生12-16份、竹笋11-15份、火腿2-6份、土豆2-6份。
优选地,所述罐体采用镀锡铁板材质制成。
优选地,所述S6中,高温杀菌的温度为125℃-130℃。
优选地,所述生姜、黄酒、沸水的重量比为5-9:2-6:1-5。
优选地,所述鸡精、食盐、葱花的重量比为1-5:3-7:4-8。
本发明具有如下优点:
1、本发明通过加入花生、竹笋、火腿和土豆的制备方法,火腿能提高罐头的鲜美度,竹笋中含有丰富的蛋白质、氨基酸、脂肪、糖类、钙、磷、铁、胡萝卜素、维生素,具有开胃、促进消化、增强食欲的作用,可用于治疗胃胀、消化不良、胃口不好,土豆能减少石鸡肉的油腻,大大提高了石鸡肉罐头的营养价值,并且在食用时不会因油腻导致增加肠胃负担的情况发生,并且做成的石鸡汤味道鲜美,将石鸡肉食用完之后,还可以品尝汤的鲜美;
2、本发明通过加入生姜、黄酒原料,能对石鸡肉的腥味进行有效的去除,避免了食用者在食用时因腥味过大导致不能食用的情况发生,提高了石鸡汤罐头的鲜美度;
3、本发明通过对石鸡肉进行125℃高温杀菌处理,对石鸡肉中的细菌和寄生虫进行彻底的处理,规避了食用者在食用时因杀菌不彻底导致身体出现不适的情况发生,提高了石鸡汤罐头的安全性。
具体实施方式
下面将结合具体实施对本发明进一步解说。
实施例1
一种石鸡汤罐头的制作工艺,包含以下步骤:
S1、选取一只石鸡,然后将石鸡进行宰杀,然后将石鸡进行切块,石鸡切块的长度为1CM,石鸡切块的数量为11份;
S2、选用生姜5份,黄酒2份,能够去除腥味,以及沸水1份,然后倒入罐体内,生姜、黄酒、沸水的重量比为5:2:1,罐体采用镀锡铁板材质制成,锡具有抗腐蚀、耐变色、无毒、易钎焊、柔软、熔点低和延展性好等优点;
S3、取鸡精1份、食盐3份、葱花4份、蒜头7份、花生12份、竹笋11份、火腿2份、土豆2份,然后加入罐体内,鸡精、食盐、葱花的重量比为1:3:4,降低了罐头的油腻性;
S4、往罐体内加入鸡汤12份;
S5、加入100℃开水,然后放入蒸炉中蒸15分钟;
S6、对罐体进行125℃高温杀菌处理,方便将细菌和寄生虫杀死,防止食用时造成身体的不适;
S7、将杀菌后的罐体内的空气抽出,然后进行封罐保存。
实施例2
一种石鸡汤罐头的制作工艺,包含以下步骤:
S1、选取一只石鸡,然后将石鸡进行宰杀,然后将石鸡进行切块,石鸡切块的长度为1CM,石鸡切块的数量为12份;
S2、选用生姜6份,黄酒3份,能够去除腥味,以及沸水2份,然后倒入罐体内,生姜、黄酒、沸水的重量比为6:3:2,罐体采用镀锡铁板材质制成,锡具有抗腐蚀、耐变色、无毒、易钎焊、柔软、熔点低和延展性好等优点;
S3、取鸡精2份、食盐4份、葱花5份、蒜头8份、花生13份、竹笋12份、火腿3份、土豆3份,然后加入罐体内,鸡精、食盐、葱花的重量比为2:4:5,降低了罐头的油腻性;
S4、往罐体内加入鸡汤13份;
S5、加入100℃开水,然后放入蒸炉中蒸15分钟;
S6、对罐体进行125℃高温杀菌处理,方便将细菌和寄生虫杀死,防止食用时造成身体的不适;
S7、将杀菌后的罐体内的空气抽出,然后进行封罐保存。
实施例3
一种石鸡汤罐头的制作工艺,包含以下步骤:
S1、选取一只石鸡,然后将石鸡进行宰杀,然后将石鸡进行切块,石鸡切块的长度为1CM,石鸡切块的数量为13份;
S2、选用生姜7份,黄酒4份,能够去除腥味,以及沸水3份,然后倒入罐体内,生姜、黄酒、沸水的重量比为7:4:3,罐体采用镀锡铁板材质制成,锡具有抗腐蚀、耐变色、无毒、易钎焊、柔软、熔点低和延展性好等优点;
S3、取鸡精3份、食盐5份、葱花6份、蒜头9份、花生14份、竹笋13份、火腿4份、土豆4份,然后加入罐体内,鸡精、食盐、葱花的重量比为3:5:6,降低了罐头的油腻性;
S4、往罐体内加入鸡汤14份;
S5、加入100℃开水,然后放入蒸炉中蒸15分钟;
S6、对罐体进行125℃高温杀菌处理,方便将细菌和寄生虫杀死,防止食用时造成身体的不适;
S7、将杀菌后的罐体内的空气抽出,然后进行封罐保存。
实施例4
一种石鸡汤罐头的制作工艺,包含以下步骤:
S1、选取一只石鸡,然后将石鸡进行宰杀,然后将石鸡进行切块,石鸡切块的长度为1CM,石鸡切块的数量为14份;
S2、选用生姜8份,黄酒5份,能够去除腥味,以及沸水4份,然后倒入罐体内,生姜、黄酒、沸水的重量比为8:5:4,罐体采用镀锡铁板材质制成,锡具有抗腐蚀、耐变色、无毒、易钎焊、柔软、熔点低和延展性好等优点;
S3、取鸡精4份、食盐6份、葱花7份、蒜头10份、花生15份、竹笋14份、火腿5份、土豆5份,然后加入罐体内,鸡精、食盐、葱花的重量比为4:6:7,降低了罐头的油腻性;
S4、往罐体内加入鸡汤15份;
S5、加入100℃开水,然后放入蒸炉中蒸15分钟;
S6、对罐体进行125℃高温杀菌处理,方便将细菌和寄生虫杀死,防止食用时造成身体的不适;
S7、将杀菌后的罐体内的空气抽出,然后进行封罐保存。
实施例5
一种石鸡汤罐头的制作工艺,包含以下步骤:
S1、选取一只石鸡,然后将石鸡进行宰杀,然后将石鸡进行切块,石鸡切块的长度为1CM,石鸡切块的数量为15份;
S2、选用生姜9份,黄酒6份,能够去除腥味,以及沸水5份,然后倒入罐体内,生姜、黄酒、沸水的重量比为9:6:5,罐体采用镀锡铁板材质制成,锡具有抗腐蚀、耐变色、无毒、易钎焊、柔软、熔点低和延展性好等优点;
S3、取鸡精5份、食盐7份、葱花8份、蒜头11份、花生16份、竹笋15份、火腿6份、土豆6份,然后加入罐体内,鸡精、食盐、葱花的重量比为5:7:8,降低了罐头的油腻性;
S4、往罐体内加入鸡汤16份;
S5、加入100℃开水,然后放入蒸炉中蒸15分钟;
S6、对罐体进行130℃高温杀菌处理,方便将细菌和寄生虫杀死,防止食用时造成身体的不适;
S7、将杀菌后的罐体内的空气抽出,然后进行封罐保存。
本发明中,在制作石鸡汤罐头时,选取一只石鸡,然后将石鸡进行宰杀,然后将石鸡进行切块,石鸡块的长度为1CM,数量为13份,取鸡精3份、食盐5份、葱花6份、蒜头9份、花生14份、竹笋13份、火腿4份、土豆4份,然后加入罐体内,然后选用生姜7份,黄酒4份,以及沸水3份,倒入罐体内,往罐体内加入100℃开水,然后放入蒸炉中蒸15分钟,蒸完后取出罐体,然后对罐体进行125℃高温杀菌处理,方便将细菌和寄生虫杀死,防止食用时造成身体的不适,杀菌结束后,将罐体内的空气抽出,然后进行封罐保存。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种石鸡汤罐头的制作工艺,其特征在于,包含以下步骤:
S1、选取一只石鸡,然后将石鸡进行宰杀,然后将石鸡进行切块;
S2、选用生姜5-9份,黄酒2-6份,以及沸水1-5份,然后倒入罐体内;
S3、取合适的配料,然后加入罐体内;
S4、往罐体内加入鸡汤12-16份;
S5、加入100℃开水,然后放入蒸炉中蒸15分钟;
S6、对罐体进行高温杀菌处理;
S7、将杀菌后的罐体内的空气抽出,然后进行封罐保存。
2.根据权利要求1所述的一种石鸡汤罐头的制作工艺,其特征在于,所述S1中,石鸡切块的长度为1CM。
3.根据权利要求1所述的一种石鸡汤罐头的制作工艺,其特征在于,所述S1中,石鸡切块的数量为11-15份。
4.根据权利要求1所述的一种石鸡汤罐头的制作工艺,其特征在于,所述S3中,配料为鸡精1-5份、食盐3-7份、葱花4-8份、蒜头7-11份、花生12-16份、竹笋11-15份、火腿2-6份、土豆2-6份。
5.根据权利要求1所述的一种石鸡汤罐头的制作工艺,其特征在于,所述罐体采用镀锡铁板材质制成。
6.根据权利要求1所述的一种石鸡汤罐头的制作工艺,其特征在于,所述S6中,高温杀菌的温度为125℃-130℃。
7.根据权利要求1所述的一种石鸡汤罐头的制作工艺,其特征在于,所述生姜、黄酒、沸水的重量比为5-9:2-6:1-5。
8.根据权利要求1所述的一种石鸡汤罐头的制作工艺,其特征在于,所述鸡精、食盐、葱花的重量比为1-5:3-7:4-8。
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