CN109329768A - 一种小鸡炖蘑菇风味夹心香菇鸡肉丸及其制备方法 - Google Patents
一种小鸡炖蘑菇风味夹心香菇鸡肉丸及其制备方法 Download PDFInfo
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- CN109329768A CN109329768A CN201810914169.6A CN201810914169A CN109329768A CN 109329768 A CN109329768 A CN 109329768A CN 201810914169 A CN201810914169 A CN 201810914169A CN 109329768 A CN109329768 A CN 109329768A
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Abstract
一种小鸡炖蘑菇风味夹心香菇鸡肉丸及其制备方法,将肉泥加入香菇泥、圆葱丁、香菜段、大蒜泥、生姜泥和明胶冻以及其他辅料磷酸盐、食用盐、白砂糖、味精、鸡精、酱油、香菇膏、马铃薯淀粉搅拌均匀,腌制,得到馅料;将鸡肉泥、淀粉、磷酸盐、食用盐和水加入斩拌机中,加入其他辅料胡萝卜汁、白砂糖、味精、鸡精、乙基麦芽酚、排骨粉、鸡肉粉、骨髓浸膏、肉精粉、辣椒红色素和生姜继续斩拌均匀,腌制,得到皮料;将皮料和馅料放入夹心成型机中成型,成型后的夹心香菇鸡肉采用两段式凝胶化,进入速冻机速冻,冷冻保存。优点是:该夹心香菇鸡肉丸风味独特,营养价值高,口感好,改善了目前市场上的香菇鸡丸只是简单的混合成丸的现状。
Description
技术领域
本发明属于鸡肉制品加工技术领域,特别涉及一种小鸡炖蘑菇风味夹心香菇鸡肉丸及其制备方法。
背景技术
鸡肉肉质细嫩,物美价廉,鸡肉的蛋白质含量高,脂肪含量低,是一种极优质的“白肉”。鸡肉丸是中国的传统佳肴,一直以其独特的风味深受广大消费者的青睐。
香菇营养丰富,具有较高的保健价值,被人们誉为“菇中皇后”,深受人们的喜爱,我国是世界上最大的香菇生产国、出口国和消费国。香菇中含有一种分子量为100万的抗肿瘤成分—香菇多糖(lentinan),含有降低血脂的成分—香菇太生(lentysin),香菇还含有抗病毒的成分—干扰素的诱发剂双链核糖核酸,是不可多得的保健食品之一。
香菇菌柄多为半纤维质到纤维质,干后质地粗硬,不宜直接食用,故目前多将剪下的菇柄抛弃。香菇交易和加工过程中剪下的菇柄占香菇原料总量的17%左右,菇柄具有同香菇一样的营养保健功能,其富含膳食纤维、香菇多糖和人体所需的氨基酸等多种营养物质,可促进人体消化吸收、改善胃肠功能、提高人体免疫力,且对癌细胞有较强的抑制作用。
鸡肉和香菇的味道鲜美,含有丰富的非挥发性呈味物质,主要包括一些小分子物质,如核苷酸、游离氨基酸、糖类物质以及有机酸。将两者结合在一起制作香菇鸡肉丸,不但可以综合两者的鲜美滋味以及营养,而且还可以综合利用香菇柄、鸡皮等加工的副产物。CN105266057A公开了“一种香菇鸡肉丸”,只是简单的把香菇混合到鸡肉丸里,香菇未入味,没有饱满的汁液感。
发明内容
本发明要解决的技术问题是提供一种小鸡炖蘑菇风味夹心香菇鸡肉丸及其制备方法,该夹心香菇鸡肉丸风味独特,营养价值高,口感好,改善了目前市场上的香菇鸡丸只是简单的混合成丸的现状。
本发明的技术解决方案是:
一种小鸡炖蘑菇风味夹心香菇鸡肉丸,包括皮料和馅料,按照重量份数计,皮料原辅料的配比为:鸡大胸45份-55份,鸡小胸35份-45份,鸡皮20份-30份,水18份-30份,淀粉4份-8份,胡萝卜汁4份-8份,白砂糖3份-6份,食用盐1.3份-2.0份,生姜1份-3份,味精1份-3份,鸡精0.2份-0.6份,磷酸盐0.2份-0.5份,排骨粉0.2份-0.6份,鸡肉粉0.1份-0.2份,骨髓浸膏0.1份-0.5份,肉精粉0.02份-0.06份,乙基麦芽酚0.05份-0.15份,辣椒红色素0.01份-0.03份;
按照重量份数计,馅料原辅料的配比为:泡发香菇30份-50份,泡发香菇柄5份-15份,猪肉20份-40份,鸡胸肉15份-25份,鸡皮25份-35份,明胶冻25份-35份,马铃薯淀粉1份-3份,洋葱5份-15份,香菜3份-6份,大蒜3份-5份,生姜2份-5份,食用盐0.8份-1.5份,白砂糖2份-4份,酱油2份-5份,味精0.5份-1.5份,鸡精0.5份-1份,香菇膏0.1份-0.3份,磷酸盐0.2份-0.25份。
进一步的,所述皮料和香菇馅料的质量比为2:1。
进一步的,所述的磷酸盐是三聚磷酸钠、焦磷酸钠、六偏磷酸钠中至少一种。
一种小鸡炖蘑菇风味夹心香菇鸡肉丸的制备方法,其具体制备步骤如下:
(1)香菇馅料的制备
(1.1)原料处理
将香菇和香菇柄常温浸泡6小时-10小时后,捞出,使用脱水机脱水,复水比为1:3,得到泡发香菇和泡发香菇柄,使用绞肉机绞制成香菇泥,绞肉机出料板的孔径为6mm;
将猪肉、鸡胸肉和鸡皮使用绞肉机绞制成肉泥,绞肉机出料板的孔径为6mm;
使用切丁机将圆葱切成(1mm-2mm)×(1mm-2mm)的圆葱丁;使用切丁机将香菜切段至1mm-2mm,得到香菜段;将大蒜、生姜分别使用切丁机切成(1mm-2mm)×(1mm-2mm)×(1mm-2mm)的大蒜泥、生姜泥;
将明胶粉和95℃水按照质量比1:50制成明胶冻;
(1.2)搅拌
将肉泥加入搅拌机中搅拌3分钟-6分钟后,加入香菇泥、圆葱丁、香菜段、大蒜泥、生姜泥和明胶冻以及其他辅料磷酸盐、食用盐、白砂糖、味精、鸡精、酱油、香菇膏、马铃薯淀粉搅拌均匀;
(1.3)腌制
将步骤(1.2)搅拌均匀的物料放入保鲜库0-4℃腌制8小时-12小时,得到馅料;
(2)皮料的制备
(2.1)原料处理
将鸡大胸、鸡小胸和鸡皮使用绞肉机绞制成鸡肉泥,绞肉机出料板的孔径为6mm;
(2.2)斩拌
将鸡肉泥、淀粉、磷酸盐、食用盐和水加入斩拌机中,搅拌3分钟-6分钟后,加入其他辅料胡萝卜汁、白砂糖、味精、鸡精、乙基麦芽酚、排骨粉、鸡肉粉、骨髓浸膏、肉精粉、辣椒红色素和生姜继续斩拌均匀,斩拌时间为15分钟;
(2.3)腌制
将步骤(2.2)斩拌均匀的物料放入保鲜库0-4℃腌制8小时-12小时,得到皮料;
(3)夹心香菇鸡肉丸的制作
(3.1)成型
将皮料和馅料按照质量比2:1放入夹心成型机中成型;
(3.2)凝胶化
成型后的夹心香菇鸡肉采用两段式凝胶化,一段为40℃-45℃,75分钟;二段为85℃-90℃,30分钟;
(3.3)速冻、包装
凝胶后的夹心香菇鸡肉丸快速冷却后,进入速冻机速冻,称量后再包装,冷冻保存。
进一步的,所述的磷酸盐是三聚磷酸钠、焦磷酸钠、六偏磷酸钠中至少一种。
鸡大胸肉,是鸡身上最大的两块肉。鸡大胸肉是在胸部里侧的肉,形状像斗笠,胸脯肉。肉质细嫩,滋味鲜美,营养丰富,能滋补养身。鸡小胸肉位于鸡大胸的内侧,呈柳叶状,每条大约重40-50克,是鸡身上最有营养、味道最鲜美的部位。鸡大胸肉的蛋白质含量较高,且易被人体吸收入利用,有增强体力,强壮身体的作用,所含对人体生长发育有重要作用的磷脂类,是中国人膳食结构中脂肪和磷脂的重要来源之一。同时鸡肉有益五脏,补虚损,补虚健胃、强筋壮骨、活血通络、调月经、止白带的作用。
鸡皮,富含胶原蛋白,成本低廉,乳化率提高,制作的肉糜组织结构紧密,无脂肪析出,蛋白质含量高。
胡萝卜,质脆味美,富含糖类、脂肪、挥发油、胡萝卜素、维生素A、维生素B1、维生素B2、花青素、钙、铁等营养成分。胡萝卜含有大量胡萝卜素,这种胡萝卜素的分子结构相当于2个分子的维生素A,进入机体后,在肝脏及小肠粘膜内经过酶的作用,其中50%变成维生素A,有补肝明目的作用,可治疗夜盲症;胡萝卜素转变成维生素A,维生素A是骨骼正常生长发育的必需物质,有助于细胞增殖与生长,是机体生长的要素,对促进婴幼儿的生长发育具有重要意义。维生素A有助于增强机体的免疫轼能,在预防上皮细胞癌变的过程中具有重要作用。胡萝卜中的木质素也能提高机体免疫机制,间接消灭癌细胞。美国科学家研究证实:每天吃两根胡萝卜,可使血中胆固醇降低10%-20%;每天吃三根胡萝卜,有助于预防心脏疾病和肿瘤。
生姜,含有姜油酮、姜酚等生理活性物质外,还含有蛋白质、多糖、维生素和多种微量元素,集营养、调味、保健于一身,是药食同源的保健品,具有祛寒、祛湿、暖胃、加速血液循环等多种保健功能。
香菇,是重要的食用菌、药用菌和调味品,是高蛋白、低脂肪的营养保健食品。香菇的鲜味成分是一类水溶性物质,其主要成分是5′-鸟苷酸、5′-AMP、5′-UMP等核酸构成成分,均含0.1%左右。其香味成分主要是香菇酸分解生成的香菇精。香菇中麦角甾醇含量很高,对防治佝偻病有效;香菇多糖(β~1,3葡聚糖)能增强细胞免疫能力,从而抑制癌细胞的生长;香菇含有六大酶类的40多种酶,可以纠正人体酶缺乏症;香菇中的脂肪所含脂肪酸,对人体降低血脂有益。
香菇柄,游离氨基酸含量略低于菌盖,其香菇多糖含量与菌盖相当,亚油酸含量略高于菌盖。组成香菇菌柄的纤维素、半纤维素属于食物性纤维。食物性纤维能增强胃肠蠕动,预防便秘;同时,食物性纤维还能吸附血液中多余的胆固醇,经过肠道排出体外,从而解除“富贵病”,对人类的困扰。
明胶,属于大分子的亲水胶体,是一种营养价值较高的低卡保健食品,具有保护胶体的性质,可作为疏水胶体的稳定剂、乳化剂。明胶冻在香菇馅中可以促成及保护馅料的凝胶形成。
本发明的有益效果是:
(1)配方和制备方法科学合理,为了改善普通香菇鸡肉丸的味道和口感,采用夹心的方式,分别制作皮料和馅料后成型为夹心鸡肉香菇丸,在皮料的加工过程中,香菇馅料中添加了明胶冻,对馅料起到促进凝胶和胶体保护的作用。
(2)馅料中使用香菇伞和香菇柄,营养更加全面,增加了香菇柄作为香菇加工的副产物的新的利用途径,馅料中还加有鸡胸肉,使香菇和鸡肉的味道更协调统一。皮料中加入了胡萝卜汁、生姜、辣椒红色素等辅料。加入胡萝卜汁、生姜营养更丰富,也赋予了鸡肉丸红色的颜色,辣椒红色素是一种天然的红色素,强化了胡萝卜汁的颜色,使夹心鸡肉香菇丸不仅营养丰富而且色泽美观,增强食欲。该夹心香菇鸡肉丸风味独特,具有小鸡炖蘑菇风味,口感好,改善了目前市场上的香菇鸡丸只是简单的混合成丸的现状。
具体实施方式
实施例1
(1)香菇馅料的制备
(1.1)原料处理
将香菇和香菇柄常温浸泡6小时后,捞出,使用脱水机脱水,复水比为1:3,得到泡发香菇和泡发香菇柄,将泡发香菇30kg和泡发香菇柄15kg使用绞肉机绞制成香菇泥,绞肉机出料板的孔径为6mm;
将20kg猪肉、25kg鸡胸肉和25kg鸡皮使用绞肉机绞制成肉泥,绞肉机出料板的孔径为6mm;使用切丁机将15kg圆葱切成(1mm-2mm)×(1mm-2mm)的圆葱丁;使用切丁机将3kg香菜切段至1mm-2mm,得到香菜段;将5kg大蒜、2kg生姜分别使用切丁机切成(1mm-2mm)×(1mm-2mm)×(1mm-2mm)的大蒜泥、生姜泥;
将明胶粉和95℃水按照质量比1:50制成明胶冻;
(1.2)搅拌
将肉泥加入搅拌机中搅拌3分钟后,加入步骤(1.1)制作的香菇泥、、肉泥、圆葱丁、香菜段、大蒜泥和生姜泥,以及35kg明胶冻、0.2kg三聚磷酸钠、1.5kg食用盐、2kg白砂糖、1.5kg味精、0.5kg鸡精、5kg酱油、0.1kg香菇膏、3kg马铃薯淀粉搅拌均匀;
(1.3)腌制
将步骤(1.2)搅拌均匀的物料放入保鲜库0-4℃腌制8小时,得到馅料;
(2)皮料的制备
(2.1)原料处理
将45kg鸡大胸、45kg鸡小胸和20kg鸡皮使用绞肉机绞制成鸡肉泥,绞肉机出料板的孔径为6mm;
(2.2)斩拌
将步骤2.1绞制得到的鸡肉泥与8kg淀粉、0.2kg三聚磷酸钠、2.0kg食用盐和18kg水加入斩拌机中,搅拌3分钟后,加入8kg胡萝卜汁、3kg白砂糖、3kg味精、0.2kg鸡精、0.15kg乙基麦芽酚、0.2kg排骨粉、0.2kg鸡肉粉、0.1kg骨髓浸膏、0.06kg肉精粉、0.01kg辣椒红色素和3kg生姜继续斩拌均匀,斩拌时间为15分钟;
(2.3)腌制
将步骤(2.2)斩拌均匀的物料放入保鲜库0-4℃腌制8小时,得到皮料;
(3)夹心香菇鸡肉丸的制作
(3.1)成型:将皮料和馅料按照质量比2:1放入夹心成型机中成型;
(3.2)凝胶化:成型后的夹心香菇鸡肉采用两段式凝胶化,一段为40℃,75分钟;二段为85℃,30分钟;
(3.3)速冻、包装
凝胶后的夹心香菇鸡肉丸快速冷却后,进入速冻机速冻,称量后再包装,冷冻保存。
实施例2
(1)香菇馅料的制备
(1.1)原料处理
将香菇和香菇柄常温浸泡10小时后,捞出,使用脱水机脱水,复水比为1:3,得到泡发香菇和泡发香菇柄,将泡发香菇50kg和泡发香菇柄5kg使用绞肉机绞制成香菇泥,绞肉机出料板的孔径为6mm;
将240kg猪肉、15kg鸡胸肉和35kg鸡皮使用绞肉机绞制成肉泥,绞肉机出料板的孔径为6mm;使用切丁机将5kg圆葱切成(1mm-2mm)×(1mm-2mm)的圆葱丁;使用切丁机将6kg香菜切段至1mm-2mm,得到香菜段;将3kg大蒜、5kg生姜分别使用切丁机切成(1mm-2mm)×(1mm-2mm)×(1mm-2mm)的大蒜泥、生姜泥;
将明胶粉和95℃水按照质量比1:50制成明胶冻;
(1.2)搅拌
将肉泥加入搅拌机中搅拌6分钟后,加入步骤(1.1)制作的香菇泥、肉泥、圆葱丁、香菜段、大蒜泥和生姜泥,以及25kg明胶冻、0.25kg焦磷酸钠、0.8kg食用盐、4kg白砂糖、0.5kg味精、1kg鸡精、2kg酱油、0.3kg香菇膏、1kg马铃薯淀粉搅拌均匀;
(1.3)腌制
将步骤(1.2)搅拌均匀的物料放入保鲜库0-4℃腌制12小时,得到馅料;
(2)皮料的制备
(2.1)原料处理
将55kg鸡大胸、35kg鸡小胸和30kg鸡皮使用绞肉机绞制成鸡肉泥,绞肉机出料板的孔径为6mm;
(2.2)斩拌
将步骤2.1绞制得到的鸡肉泥与4kg淀粉、0.5kg焦磷酸钠、1.3kg食用盐和30kg水加入斩拌机中,搅拌6分钟后,加入4kg胡萝卜汁、6kg白砂糖、1kg味精、0.6kg鸡精、0.05kg乙基麦芽酚、0.6kg排骨粉、0.1kg鸡肉粉、0.5kg骨髓浸膏、0.02kg肉精粉、0.03kg辣椒红色素和1kg生姜继续斩拌均匀,斩拌时间为15分钟;
(2.3)腌制
将步骤(2.2)斩拌均匀的物料放入保鲜库0-4℃腌制12小时,得到皮料;
(3)夹心香菇鸡肉丸的制作
(3.1)成型:将皮料和馅料按照质量比2:1放入夹心成型机中成型;
(3.2)凝胶化:成型后的夹心香菇鸡肉采用两段式凝胶化,一段为45℃,75分钟;二段为90℃,30分钟;
(3.3)速冻、包装
凝胶后的夹心香菇鸡肉丸快速冷却后,进入速冻机速冻,称量后再包装,冷冻保存。
实施例3
(1)香菇馅料的制备
(1.1)原料处理
将香菇和香菇柄常温浸泡8小时后,捞出,使用脱水机脱水,复水比为1:3,得到泡发香菇和泡发香菇柄,将泡发香菇40kg和泡发香菇柄10kg使用绞肉机绞制成香菇泥,绞肉机出料板的孔径为6mm;
将30kg猪肉、20kg鸡胸肉和30kg鸡皮使用绞肉机绞制成肉泥,绞肉机出料板的孔径为6mm;使用切丁机将10kg圆葱切成(1mm-2mm)×(1mm-2mm)的圆葱丁;使用切丁机将5kg香菜切段至1mm-2mm,得到香菜段;将4kg大蒜、3kg生姜分别使用切丁机切成(1mm-2mm)×(1mm-2mm)×(1mm-2mm)的大蒜泥、生姜泥;
将明胶粉和95℃水按照质量比1:50制成明胶冻;
(1.2)搅拌
将肉泥加入搅拌机中搅拌5分钟后,加入步骤(1.1)制作的香菇泥、肉泥、圆葱丁、香菜段、大蒜泥和生姜泥,以及30kg明胶冻、0.075kg三聚磷酸钠、0.075kg焦磷酸钠、0.075kg六偏磷酸钠、1.0kg食用盐、3kg白砂糖、1kg味精、0.8kg鸡精、3kg酱油、0.2kg香菇膏、2kg马铃薯淀粉搅拌均匀;
(1.3)腌制
将步骤(1.2)搅拌均匀的物料放入保鲜库0-4℃腌制10小时,得到馅料;
(2)皮料的制备
(2.1)原料处理
将50kg鸡大胸、40kg鸡小胸和25kg鸡皮使用绞肉机绞制成鸡肉泥,绞肉机出料板的孔径为6mm;
(2.2)斩拌
将步骤2.1绞制得到的鸡肉泥与5kg淀粉、0.1kg三聚磷酸钠、0.1kg焦磷酸钠、0.1kg六偏磷酸钠、1.5kg食用盐和25kg水加入斩拌机中,搅拌5分钟后,加入6kg胡萝卜汁、4kg白砂糖、2kg味精、0.4kg鸡精、0.10kg乙基麦芽酚、0.4kg排骨粉、0.15kg鸡肉粉、0.3kg骨髓浸膏、0.04kg肉精粉、0.02kg辣椒红色素和2kg生姜继续斩拌均匀,斩拌时间为15分钟;
(2.3)腌制
将步骤(2.2)斩拌均匀的物料放入保鲜库0-4℃腌制10小时,得到皮料;
(3)夹心香菇鸡肉丸的制作
(3.1)成型:将皮料和馅料按照质量比2:1放入夹心成型机中成型;
(3.2)凝胶化:成型后的夹心香菇鸡肉采用两段式凝胶化,一段为42℃-43℃,75分钟;二段为86℃-88℃,30分钟;
(3.3)速冻、包装
凝胶后的夹心香菇鸡肉丸快速冷却后,进入速冻机速冻,称量后再包装,冷冻保存。
对比例1
普通香菇鸡肉丸的制作工艺为:
(1)香菇原料处理
将香菇和香菇柄常温浸泡8小时后,捞出,使用脱水机脱水,复水比为1:3,得到泡发香菇和泡发香菇柄,将泡发香菇13.5kg和泡发香菇柄6.8kg使用绞肉机绞制成香菇泥,绞肉机出料板的孔径为6mm;
(2)鸡肉原料处理
将61kg鸡大胸、40kg鸡小胸和36kg鸡皮,猪肉9kg使用绞肉机绞制成鸡肉泥,绞肉机出料板的孔径为6mm;
(3)斩拌
将步骤(1)与(2)中绞制得到的香菇泥、鸡肉泥的鸡肉泥与8kg淀粉、0.2kg三聚磷酸钠、2.0kg食用盐和18kg水加入斩拌机中,搅拌3分钟后,加入8kg胡萝卜汁、3kg白砂糖、3kg味精、0.2kg鸡精、0.15kg乙基麦芽酚、0.2kg排骨粉、0.2kg鸡肉粉、0.1kg骨髓浸膏、0.06kg肉精粉、0.01kg辣椒红色素和3kg生姜继续斩拌均匀,斩拌时间为15分钟;
(4)腌制
将步骤(3)斩拌均匀的物料放入保鲜库0-4℃腌制8小时,得到腌制料;
(5)成型:将腌制料放入成型机中成型;
(6)凝胶化:成型后的香菇鸡肉丸采用两段式凝胶化,一段为42℃-43℃,75分钟;二段为86℃-88℃,30分钟;
(7)速冻、包装
凝胶后的香菇鸡肉丸快速冷却后,进入速冻机速冻,称量后再包装,冷冻保存。
本发明实施例1-3的夹心香菇鸡肉丸与对比例1普通香菇鸡肉丸相比,感官评价表如下表所示:
在质构方面,本发明实施例1-3的夹心香菇鸡肉丸也要优于对比例1普通香菇鸡肉丸,如下表所示:
组别 | 弹性 | 粘聚性 | 胶着度 | 咀嚼度 | 回复性 |
对比例1 | 0.82 | 0.77 | 1646.37 | 1347.16 | 0.47 |
实施例1 | 0.91 | 0.82 | 2988.87 | 2761.23 | 0.88 |
实施例2 | 0.93 | 0.83 | 2991.17 | 2765.11 | 0.93 |
实施例3 | 0.92 | 0.83 | 2990.16 | 2763.41 | 0.90 |
以上仅为本发明的具体实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (5)
1.一种小鸡炖蘑菇风味夹心香菇鸡肉丸,包括皮料和馅料,其特征是:
按照重量份数计,皮料原辅料的配比为:鸡大胸45份-55份,鸡小胸35份-45份,鸡皮20份-30份,水18份-30份,淀粉4份-8份,胡萝卜汁4份-8份,白砂糖3份-6份,食用盐1.3份-2.0份,生姜1份-3份,味精1份-3份,鸡精0.2份-0.6份,磷酸盐0.2份-0.5份,排骨粉0.2份-0.6份,鸡肉粉0.1份-0.2份,骨髓浸膏0.1份-0.5份,肉精粉0.02份-0.06份,乙基麦芽酚0.05份-0.15份,辣椒红色素0.01份-0.03份;
按照重量份数计,馅料原辅料的配比为:泡发香菇30份-50份,泡发香菇柄5份-15份,猪肉20份-40份,鸡胸肉15份-25份,鸡皮25份-35份,明胶冻25份-35份,马铃薯淀粉1份-3份,洋葱5份-15份,香菜3份-6份,大蒜3份-5份,生姜2份-5份,食用盐0.8份-1.5份,白砂糖2份-4份,酱油2份-5份,味精0.5份-1.5份,鸡精0.5份-1份,香菇膏0.1份-0.3份,磷酸盐0.2份-0.25份。
2.根据权利要求1所述的小鸡炖蘑菇风味夹心香菇鸡肉丸,其特征是:所述皮料和香菇馅料的质量比为2:1。
3.根据权利要求1所述的小鸡炖蘑菇风味夹心香菇鸡肉丸,其特征是:所述的磷酸盐是三聚磷酸钠、焦磷酸钠、六偏磷酸钠中至少一种。
4.一种如权利要求1所述的小鸡炖蘑菇风味夹心香菇鸡肉丸的制备方法,其特征是:
具体制备步骤如下:
(1)香菇馅料的制备
(1.1)原料处理
将香菇和香菇柄常温浸泡6小时-10小时后,捞出,使用脱水机脱水,复水比为1:3,得到泡发香菇和泡发香菇柄,使用绞肉机绞制成香菇泥,绞肉机出料板的孔径为6mm;
将猪肉、鸡胸肉和鸡皮使用绞肉机绞制成肉泥,绞肉机出料板的孔径为6mm;
使用切丁机将圆葱切成(1mm-2mm)×(1mm-2mm)的圆葱丁;使用切丁机将香菜切段至1mm-2mm,得到香菜段;将大蒜、生姜分别使用切丁机切成(1mm-2mm)×(1mm-2mm)×(1mm-2mm)的大蒜泥、生姜泥;
将明胶粉和95℃水按照质量比1:50制成明胶冻;
(1.2)搅拌
将肉泥加入搅拌机中搅拌3分钟-6分钟后,加入香菇泥、圆葱丁、香菜段、大蒜泥、生姜泥和明胶冻以及其他辅料磷酸盐、食用盐、白砂糖、味精、鸡精、酱油、香菇膏、马铃薯淀粉搅拌均匀;
(1.3)腌制
将步骤(1.2)搅拌均匀的物料放入保鲜库0-4℃腌制8小时-12小时,得到馅料;
(2)皮料的制备
(2.1)原料处理
将鸡大胸、鸡小胸和鸡皮使用绞肉机绞制成鸡肉泥,绞肉机出料板的孔径为6mm;
(2.2)斩拌
将鸡肉泥、淀粉、磷酸盐、食用盐和水加入斩拌机中,搅拌3分钟-6分钟后,加入其他辅料胡萝卜汁、白砂糖、味精、鸡精、乙基麦芽酚、排骨粉、鸡肉粉、骨髓浸膏、肉精粉、辣椒红色素和生姜继续斩拌均匀,斩拌时间为15分钟;
(2.3)腌制
将步骤(2.2)斩拌均匀的物料放入保鲜库0-4℃腌制8小时-12小时,得到皮料;
(3)夹心香菇鸡肉丸的制作
(3.1)成型
将皮料和馅料按照质量比2:1放入夹心成型机中成型;
(3.2)凝胶化
成型后的夹心香菇鸡肉采用两段式凝胶化,一段为40℃-45℃,75分钟;二段为85℃-90℃,30分钟;
(3.3)速冻、包装
凝胶后的夹心香菇鸡肉丸快速冷却后,进入速冻机速冻,称量后再包装,冷冻保存。
5.根据权利要求4所述的小鸡炖蘑菇风味夹心香菇鸡肉丸的制备方法,其特征是:所述的磷酸盐是三聚磷酸钠、焦磷酸钠、六偏磷酸钠中至少一种。
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