CN110679860A - 一种奶味橙香风味鸡柳及其制作方法 - Google Patents
一种奶味橙香风味鸡柳及其制作方法 Download PDFInfo
- Publication number
- CN110679860A CN110679860A CN201911070429.7A CN201911070429A CN110679860A CN 110679860 A CN110679860 A CN 110679860A CN 201911070429 A CN201911070429 A CN 201911070429A CN 110679860 A CN110679860 A CN 110679860A
- Authority
- CN
- China
- Prior art keywords
- chicken
- orange
- shreds
- fillet
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 18
- 235000013336 milk Nutrition 0.000 claims abstract description 29
- 239000008267 milk Substances 0.000 claims abstract description 29
- 210000004080 milk Anatomy 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 29
- 241000287828 Gallus gallus Species 0.000 claims abstract description 28
- 235000013599 spices Nutrition 0.000 claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 238000002791 soaking Methods 0.000 claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 claims abstract description 18
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 11
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000007968 orange flavor Substances 0.000 claims abstract description 10
- 238000005554 pickling Methods 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 210000003205 muscle Anatomy 0.000 claims abstract description 4
- 235000015205 orange juice Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000013194 Lyophyllum decastes Nutrition 0.000 claims description 4
- 240000005856 Lyophyllum decastes Species 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000004698 Polyethylene Substances 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 210000001087 myotubule Anatomy 0.000 claims description 3
- -1 polyethylene Polymers 0.000 claims description 3
- 229920000573 polyethylene Polymers 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 5
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 description 17
- 235000013372 meat Nutrition 0.000 description 9
- 238000012360 testing method Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 230000006872 improvement Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000004663 cell proliferation Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 210000003298 dental enamel Anatomy 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000004220 muscle function Effects 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000011253 protective coating Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000009955 starching Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
Images
Classifications
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
本发明涉及了奶味橙香风味鸡柳的制作方法,属于食品加工领域,鸡胸肉切丝,将占肌肉质量比为2‰~6‰的香辛料、1.2%的食盐、3‰的味精加入到鸡肉丝中腌制,然后橙浸,橙浸时间是30min,挂糊中采用奶粉和面粉配比1∶3,油炸时间3.5min,此条件下的鸡柳,肉质细嫩,滋味很好,有酥脆感;组织形态完整,不松散,弹性极好;外表呈现金黄色,颜色鲜亮;无异味,具有油炸香味。
Description
技术领域
本发明涉及一种奶味橙香风味鸡柳的制作方法,属于食品加工领域。
背景技术
鸡柳是以鸡胸肉为原料,经过切割、搅拌腌制、上浆、油炸所得的速食食品,其外焦里嫩,口感酥脆,香气浓郁,是一种很好的休闲方便零食。现如今,广大消费者对食品的喜爱呈现多元化追求,对食品的品质也越来越重视,并且愿意支付较高的价钱去购买。改进肉品加工工艺,丰富产品营养,增加花色和功效,可拓宽禽肉加工品的销售途径,稳定禽肉加工企业和肉鸡养殖者的收益。
牛乳富含蛋白质、钙、磷、维生素A、维生素D和维生素B2等营养成分,被誉为白色血液。而橙汁含有维生素C、类胡萝卜素、维生素A、维生素B、Mg、Ca、Fe、P、纤维素、果胶、类黄酮,具有抑制乳腺癌、肺癌细胞增生,预防慢性病、维持心肌功能、降低血压等功效。奶香橙汁风味鸡柳的研制有助于鸡肉产品营养丰富、风味改善,鸡肉资源综合利用率提高, 产品附加值增加。
发明内容
本发明的目的是克服现有市场上鸡柳产品口味单一,不能满足大部分人的风味要求,提供一种奶味橙香风味鸡柳的制作方法。
本发明的目的是以下方式实现:奶味橙香风味鸡柳的制作方法,包括如下步骤:
1)清洗:将鸡胸肉用水流水冲洗,去掉血污,用剪刀剪去油脂部分,去皮,然后再次流水冲洗干净;
2)切丝:用刀将鸡胸肉沿肌纤维方向切成形状大小一致的条形,制得鸡肉丝,用于方便腌制和快速入味;
3)腌制:将占肌肉质量比为2‰~6‰的香辛料、1.2%的食盐、3‰的味精加入到鸡肉丝中,不断搅拌,持续30min;
4)橙浸:将腌制后的鸡肉丝在室内晾晒2小时进行风干处理后,倒入带粒橙汁中,放入6℃环境中浸泡20min~40min;
5)挂糊:挂糊的浆液配比中,粉和水质量比1∶1.5,其中粉为奶粉和面粉的混合物,奶粉和面粉质量比为1∶1~1∶5,在打浆机中,打浆时间3min;将橙浸过的鸡肉丝放入挂糊的浆液中,均匀上浆,
6)油炸:将挂糊后的鸡肉丝倒入油锅中,用180-185℃的油温进行油炸,油炸时间3.5min,捞出制得的鸡柳;
7)冷却、包装:炸好的鸡柳室温下放凉,采用内覆聚乙烯膜普通包装纸密封包装。
带粒橙汁中的粒的质量为带粒橙汁总质量的20%。
带粒橙汁的用量为没过鸡肉丝。
所述的香辛料为十三香。
奶粉和面粉质量比为1∶3。
鸡肉丝放入带粒橙汁中的浸泡时间为30min。
本发明与现有技术相比具有的有益效果:
1)本发明采用的原料在原工艺中增添了牛乳和橙汁,可以赋予产品更多的营养;
2)本发明与现有技术相比,产品兼具奶香味和橙香,风味更丰富;
3)本发明与现有技术相比产品黄中裹白、白中透黄,更加诱人,增强市场竞争力。
附图说明
图1不同橙浸时间下鸡柳的感官品质。
图2不同奶粉面粉比下鸡柳的感官品质。
图3不同香辛料用量下鸡柳的感官品质。
图4不同油炸时间下鸡柳的感官品质。
具体实施方式
清洗:将称量好的鸡胸肉用自来水流水冲洗,去掉血污,用剪刀剪去油脂部分,去皮,然后再洗干净;
切丝:用菜刀将鸡胸肉沿肌纤维方向切成形状大小一致的条形,方便腌制和快速入味且实现均匀一致;
腌制:按照肌肉质量比将香辛料,即十三香2‰~6‰、食盐1.2%、味精3‰加入整理好的鸡肉丝中,不断搅拌,持续30min保证肉丝能够入味均匀、成品色泽红润美观且透出一种特殊的香味;
橙浸:将腌制好的鸡肉丝在室内晾晒2小时进行风干处理后,倒入鲜榨带粒橙汁中,放入6℃冰柜浸泡60min~180min;
挂糊:将橙浸好的鸡肉丝放入搪瓷盆内给肉丝均匀地上浆。浆液配比粉和水质量比1∶1.5,其中粉为奶粉和面粉混合物1∶1~1∶5,在打浆机中,打浆时间3min,浆液粘度均匀;
油炸:将挂糊后的鸡肉丝倒入油锅中,用180-185℃的油温进行油炸,油炸好取出即为鸡柳;
冷却、包装:炸好的产品室温下放凉,采用内覆聚乙烯膜普通包装纸密封包装,下述的实施例中鸡胸肉腌制均填加鸡胸肉质量的食盐1.2%、味精3‰。
实施例1
橙浸时间的确定
固定香辛料用量5‰、奶粉和面粉配比1∶3、油炸时间2min,橙浸时间设置依次为10min、20min、30min、40min、50min。
面粉和奶粉配比的确定
固定橙浸时间30min,香辛料用量5‰,油炸时间2min,奶粉和面粉配比设置依次为1∶1、1∶2、1∶3、1∶4、1∶5。
香辛料用量的确定
固定橙浸时间30min,奶粉和面粉配比1∶3、油炸时间2min,香辛料用量设置依次为2‰、3‰、4‰、5‰、6‰。
油炸时间的确定
固定橙浸时间30min,奶粉和面粉配比1∶3、油炸时间2min,香辛料用量5‰,油炸时间设置依次为2min、3min、4min、5min、6min。
组织10位人员按照感官评定标准表(表1)中的评分项目及评分标准对每组制品从色泽、风味、口感、组织状态等进行综合评分,进行详细记录。每次评定前,评定者都要用纯净水漱口,并间隔10s后再开始品尝。
表1感官评定标准表
根据图1可知,感官评分随着橙浸时间的延长呈先上升后下降的趋势。在10~30min感官评分随着橙浸时间的增加而上升,在30min时感官评分最高,在30~50min感官评分随着橙浸时间的增加而下降。
经过橙浸可以赋予肉制品独特的风味、颜色,还可以增强肉制品的营养性。橙浸时间过短时,肉质不能充分吸收料液,成品橙味淡,口感稍差,当橙浸时间过长时,腌制中入肉的盐份渗漏较多,成品的咸味偏淡,使得成品口味差。适宜的橙浸时间,肉质充分吸收橙汁,成品的口感、色泽组织形态等才会更好。因此,橙浸时间应控制在20~40min。上浆处理过的原料有一层保护外衣,在油炸时,使原料不直接与热油接触,以致原料中的水分和鲜味不会过份流失,同时减少脂肪、维生素、蛋白质等成分的破坏,使最终形成的产品具有口感酥脆,香气浓郁,肉质爽嫩的特点。根据图2可知,随着面粉比例增加,产品感官品质先提高后降低。添加比例在1∶1~1∶3范围时,感官评分逐渐增高;添加比例在1∶3~1∶5范围时,感官评分急剧降低。在奶粉和面粉的添加比例为1∶3时感官评分最高。面粉过少,因奶粉粘粘性差,容易发生脱落,不能起到保护层的作用,使产品营养成分损失;面粉配比过高则产品奶味不足,同时会使产品受热不均,影响外观。趋势产品具有薄外衣,外观金黄,外酥里嫩。奶粉和面粉的配比以1∶2~1∶4为适宜范围。
香辛料能抑制或矫正不良的气味,改善和增强肉制品的香味和滋味,赋予肉制品特有的风味,增加人们的食欲。香辛料添加量过少导致肉味清淡,香辛料添加量过多会掩盖肉中其他风味物质呈现也达不到很好的口感。
根据图3可知,在3‰~4‰范围内,增大香辛料的用量制品得到改善,评分随之提高;随后香辛料用量增加,制品改善程度放缓,超过5‰后还继续增多,使香辛料味太突出,降低了整体风味,因此,用量可在4‰~6‰范围选择。
根据图4可知,在2~3min感官评分随着油炸时间增大而升高,在3min感官评分最高,在油炸时间超过3min时,感官评分下降。油炸2min 时感官评分最低,这是由于油炸时间不足,鸡柳还没有完全炸熟,色泽不诱人,口感不够酥脆,外壳松散;但是油炸时间过长又会导致吸油过度产生黑糊化、肉块失水严重、滋味变差,口感硬实,不能满足人们对产品的要求。因此,油炸时间应选用为3min左右。
实施例2
在实施例1基础上,采用L9(34)正交试验探索复合功能饮料生产的最佳工艺参数。试验因素水平表如表1所示。
表 2 试验因素水平表
由表3可知:加工工艺中四个因素影响油炸鸡柳感官评分高低的主次关系为C>A>D>B,即:香辛料用量>橙浸时间>油炸时间>奶粉和面粉的配比,说明香辛料用量对感官评分影响最大,奶粉和面粉配比对感官评分影响最小,其最佳的组合为A2B2C3D3,即鸡肉丝橙浸时间是30min,面粉和水的配比1∶3,香辛料用量6‰,油炸时间3.5min。
表3油炸鸡柳正交试验的结果表
根据以上各组试验进行综合分析,按照各因素对感官评分影响的最好水平选取最佳配方组合为A2B2C3D3,此组合不在9次试验中,所以要与5号处理组即A2B2C3D1进行平行验证性试验,并记录具体相关项目。
表4平行验证性试验
由表4中数据可知,两组色泽、风味、口感、组织状态的评分相差不大,由于油炸时间的延长,使产品色泽更加诱人,组织形态更加完整。最后确定最佳配方为A2B2C3D3组合,即鸡内丝橙浸时间是30min,奶粉和面粉配比1∶3,香辛料用量6‰,油炸时间3.5min。此条件下的产品,肉质细嫩,滋味很好,有酥脆感;组织形态完整,不松散,弹性极好;外表呈现金黄色,颜色鲜亮;无异味,具有油炸香味。
Claims (6)
1.奶味橙香风味鸡柳的制作方法,其特征在于:包括如下步骤:
1)清洗:将鸡胸肉用水流水冲洗,去掉血污,用剪刀剪去油脂部分,去皮,然后再次流水冲洗干净;
2)切丝:用刀将鸡胸肉沿肌纤维方向切成形状大小一致的条形,制得鸡肉丝,用于方便腌制和快速入味;
3)腌制:将占肌肉质量比为2‰~6‰的香辛料、1.2%的食盐、3‰的味精加入到鸡肉丝中,不断搅拌,持续30min;
4)橙浸:将腌制后的鸡肉丝在室内晾晒2小时进行风干处理后,倒入带粒橙汁中,放入6℃环境中浸泡20min~40min;
5)挂糊:挂糊的浆液配比中,粉和水质量比1∶1.5,其中粉为奶粉和面粉的混合物,奶粉和面粉质量比为1∶1~1∶5,在打浆机中,打浆时间3min;将橙浸过的鸡肉丝放入挂糊的浆液中,均匀上浆,
6)油炸:将挂糊后的鸡肉丝倒入油锅中,用180-185℃的油温进行油炸,油炸时间3.5min,捞出制得的鸡柳;
7)冷却、包装:炸好的鸡柳室温下放凉,采用内覆聚乙烯膜普通包装纸密封包装。
2.根据权利要求1所述的橙香风味鸡柳的制作方法,其特征在于:带粒橙汁中的粒的质量为带粒橙汁总质量的20%。
3.根据权利要求1所述的橙香风味鸡柳的制作方法,其特征在于:带粒橙汁的用量为没过鸡肉丝。
4.根据权利要求1-3任一项所述的橙香风味鸡柳的制作方法,其特征在于:所述的香辛料为十三香。
5.根据权利要求1-3任一项所述的橙香风味鸡柳的制作方法,其特征在于:奶粉和面粉质量比为1∶3。
6.根据权利要求1-3任一项所述的橙香风味鸡柳的制作方法,其特征在于:鸡肉丝放入带粒橙汁中的浸泡时间为30min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911070429.7A CN110679860A (zh) | 2019-11-05 | 2019-11-05 | 一种奶味橙香风味鸡柳及其制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911070429.7A CN110679860A (zh) | 2019-11-05 | 2019-11-05 | 一种奶味橙香风味鸡柳及其制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110679860A true CN110679860A (zh) | 2020-01-14 |
Family
ID=69116190
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201911070429.7A Pending CN110679860A (zh) | 2019-11-05 | 2019-11-05 | 一种奶味橙香风味鸡柳及其制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110679860A (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102038205A (zh) * | 2009-10-21 | 2011-05-04 | 赵凯 | 一种无骨鸡柳 |
CN103462062A (zh) * | 2013-08-30 | 2013-12-25 | 鹤壁大用牧业有限公司 | 金甲鸡柳的制备方法 |
CN105105187A (zh) * | 2015-08-21 | 2015-12-02 | 芜湖市禾森食品有限公司 | 一种椰香鸡柳的制备方法 |
-
2019
- 2019-11-05 CN CN201911070429.7A patent/CN110679860A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102038205A (zh) * | 2009-10-21 | 2011-05-04 | 赵凯 | 一种无骨鸡柳 |
CN103462062A (zh) * | 2013-08-30 | 2013-12-25 | 鹤壁大用牧业有限公司 | 金甲鸡柳的制备方法 |
CN105105187A (zh) * | 2015-08-21 | 2015-12-02 | 芜湖市禾森食品有限公司 | 一种椰香鸡柳的制备方法 |
Non-Patent Citations (6)
Title |
---|
刘雅娜等: "风味油炸鸡肉的生产现状与发展前景", 《农产品加工》, no. 12, 15 December 2009 (2009-12-15), pages 56 - 57 * |
沙豪杰等: "油炸鸡柳制作工艺研究", 《肉类工业》, no. 03, 25 March 2018 (2018-03-25), pages 1 - 4 * |
王瑞等: "脆皮鸡柳制作工艺及其品质研究", 《肉类工业》, no. 11, 25 November 2018 (2018-11-25), pages 29 - 33 * |
甘智荣: "《柠檬的神奇妙用》", 30 November 2016, 黑龙江科学技术出版社, pages: 17 * |
百度知道: "鸡柳用橙汁怎么腌制才好吃?", 《百度HTTPS://ZHIDAO.BAIDU.COM/QUESTION/386257655.HTML》, 29 February 2012 (2012-02-29), pages 1 * |
高绍金等: "炼乳脆皮鸡柳上浆配方的研制及生产条件优化", 《肉类工业》, no. 08, 25 August 2018 (2018-08-25), pages 8 - 11 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN106616655B (zh) | 一种非油炸土豆休闲食品及其加工方法 | |
CN105851866A (zh) | 一种墨鱼墨鱼汁马尾藻面及其制备方法 | |
KR101255799B1 (ko) | 명란 볶음 고추장의 제조방법 | |
KR101240510B1 (ko) | 감귤 과피에서 추출한 식이섬유를 첨가한 계육 유화형 소시지의 제조방법 | |
CN106307190A (zh) | 一种烟熏风味红鲷咸鱼及其加工方法 | |
CN106107598A (zh) | 一种香煎鸭肝风味玉米芯粉烧烤肠及其制备方法 | |
CN105995604A (zh) | 一种炸鸡腌制料及其腌制工艺 | |
CN111067020A (zh) | 一种非油炸彩色红薯面及生产工艺 | |
CN110679860A (zh) | 一种奶味橙香风味鸡柳及其制作方法 | |
CN108433042A (zh) | 一种蔬菜羊肉丸 | |
CN104351851B (zh) | 一种山珍鱼肉狮子头及其制作方法 | |
KR101993696B1 (ko) | 알카리수 만두 부대 찌개 및 그의 제조방법 | |
CN106036537A (zh) | 一种蔬果润肠玉米芯粉烧烤肠及其制备方法 | |
KR101204103B1 (ko) | 중조천 광천수로 쪽파 맛을 순화시킨 파전 및 그 제조방법 | |
CN106071976A (zh) | 一种酒香米芯粉烧烤肠及其制备方法 | |
CN106072078A (zh) | 一种糟制墨鱼及其制备方法 | |
CN111466527A (zh) | 一种鸡蛋干及其制备方法 | |
CN109077250A (zh) | 一种兔肉糜肉脯的加工方法及其制备的兔肉脯 | |
KR102120478B1 (ko) | 사슴육포 제조방법 | |
CN108783390A (zh) | 一种酱香调味料及其制备方法 | |
CN1404762A (zh) | 一种肉制品的制作工艺及肉制品 | |
CN106174118A (zh) | 一种香煎鸭肝风味玉米芯粉烧烤肠及其制备方法 | |
CN106107596A (zh) | 一种香辣味玉米芯粉烧烤肠及其制备方法 | |
CN105995632A (zh) | 一种芥末风味保健红鲷鱼丸及其制备方法 | |
KR101129191B1 (ko) | 김치부각의 제조방법 및 그 방법에 의해 제조된 김치부각 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200114 |
|
WD01 | Invention patent application deemed withdrawn after publication |