CN110897098A - 一种高压渗透协同低温固香制备复合口味鸡丁的方法 - Google Patents
一种高压渗透协同低温固香制备复合口味鸡丁的方法 Download PDFInfo
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Abstract
本发明公开了一种高压渗透协同低温固香制备复合口味鸡丁的方法,该方法包含:(1)将鸡肉丁、水、红薯淀粉、玉米淀粉、木瓜蛋白酶、生姜蛋白酶、猕猴桃蛋白酶和腌制料混合,置于8.5~12.5℃嫩化和腌制入味;(2)将嫩化和腌制入味的鸡肉丁真空滚揉;(3)真空包装,进行高压渗透入味与预熟处理;(4)真空多段油炸,真空多段油炸整个过程真空度为‑0.088~‑0.096MPa;(5)进行多段低温处理,以锁香和固香;(6)将经过锁香和固香的鸡肉丁进行真空包装;(7)将真空包装好的鸡肉丁进行液氮速冻,得到复合口味鸡丁。本发明的方法采用工艺过程实现鸡丁工业化生产,效率高,而且通过各种技术保证了鸡丁的口味和口感。
Description
技术领域
本发明涉及一种制备复合口味鸡丁的方法,具体涉及一种高压渗透协同低温固香制备复合口味鸡丁的方法。
背景技术
城市化的迅速发展,快速改变着人们传统的生活节奏和饮食方式,主食工业化、菜肴工业化将成为时代发展的必然趋势。目前,越来越多的餐饮业开始建立自己的中央厨房或定制预制菜品,越来越多的餐饮产品初加工在工厂解决,餐饮门店的功能逐步由以厨艺为核心的加工、服务场所逐步演变为以服务为核心的场所。
川菜工业化是主食和菜肴工业化的重要组成部分,是指利用现代食品加工管理理念,导入专业化食品加工技术。加工过程中,以标准化代替个性化,以定量代替模糊,以自动控制代替人工控制,以连续化的生产方式代替间歇的生产方式,以工厂化操作代替厨房烹饪,即以工程化方式生产出感官状态符合人们消费习惯的烹饪菜肴或适合餐饮行业的预制化成品、半预制化成品。
然而,目前特色川菜如鱼香肉丝、笋儿鸡、回锅肉等菜品仍采用传统厨师烹饪,不能满足广大消费者日益要求的方便快捷的需求。
发明内容
本发明的目的是提供一种高压渗透协同低温固香制备复合口味鸡丁的方法,该方法解决了现有鸡丁采用传统人工烹饪难以实现工业化的问题,采用工艺过程实现鸡丁工业化生产,效率高,而且通过各种技术保证了鸡丁的口味和口感。
为了达到上述目的,本发明提供了一种高压渗透协同低温固香制备复合口味鸡丁的方法,该方法包含:
(1)将鸡肉丁42~50kg、水3.2~4.5kg、红薯淀粉19~23.5g、玉米淀粉20.5~25.8g、木瓜蛋白酶7.5~8.6g、生姜蛋白酶5.5~6.7g、猕猴桃蛋白酶3.4~4.7g和腌制料混合15~25min,然后置于8.5~12.5℃条件下嫩化和腌制入味;
其中,所述腌制料包括:酱油18.6g~23.8g、料酒12.5g~15.3g、白砂糖12.5g~13.8g、食盐17.5g~18.6g、红花椒5.8g~8.3g、五香粉3.6g~4.9g、八角7.6g~8.9g、干红辣椒碎12.3g~16.2g、生姜碎9.5g~11.5g、大蒜碎18.2g~22.3g、干香椿叶碎22.5g~24.8g、干紫苏叶碎7.5g~11.5g、洋葱碎25.6g~28.6g和小茴香8.2g~10.3g;
(2)将嫩化和腌制入味的鸡肉丁在-0.086~-0.092Mpa下真空滚揉;
(3)将真空滚揉后的鸡肉丁和调味料真空包装入袋,进行高压渗透入味与预熟处理:
第一段:高压为330~360MPa,温度为45~52℃,3~8min;
第二段:高压为480~50MPa,温度为55~65℃,5~8min;
所述调味料包含:水2.0~2.5kg、酱油250~300g、高粱酒90~100g、麦芽糖280~300g、白砂糖150~200g、食盐25~30g、红花椒粉100~200g、青花椒粉100~150g、五香粉10~20g、丁香粉1~2g、桂皮粉2~5g、八角粉2~5g、黑胡椒粉6~12g、麻辣酱150~200g、辣椒5~10g、生姜40~50g、青葱20~25g、大茴香13~15g、小茴香10~15g、桂枝10~15g、甘草12~15g、陈皮10~12g、肉桂15~16g、兰香草16~20g和山楂10~15g;
(4)将高压渗透与预熟处理后的鸡肉丁进行真空多段油炸,煎炸油为菜籽油、色拉油、辣椒油和花椒油的混合油,真空多段油炸整个过程控制真空度为-0.088~-0.096MPa,条件为:
第一段:在52~58℃条件下,进行低温熟化入味90~120s;
第二段:在76~83℃条件下,进行增香40~65s;
第三段:在90~105℃条件下,进行增香增色增味20~35s;
(5)将经真空多段油炸的鸡肉丁进行多段低温处理,以锁香和固香:
第一段:在8~12℃低温条件下,冷却20~40min;
第二段:在4.5~5.5℃低温条件下,进行锁香,时间为18~25min;
第三段:在0.5~1℃低温条件下,进行固香与固化口味,时间为45~55min;
(6)将经过锁香和固香的鸡肉丁进行真空包装;
(7)将真空包装好的鸡肉丁进行液氮速冻,得到复合口味鸡丁。
优选地,在步骤(1)中,将所述鸡肉丁、水、红薯淀粉、玉米淀粉、木瓜蛋白酶、生姜蛋白酶、猕猴桃蛋白酶和腌制料混合15~25min。
优选地,在步骤(1)中,在8.5~12.5℃条件下嫩化和腌制入味55~75min。
优选地,在步骤(2)中,所述真空滚揉时间为8~55min。
优选地,在步骤(3)中,采用高压杀菌机进行高压渗透入味与预熟处理。
优选地,在步骤(4)中,所述菜籽油、色拉油、辣椒油和花椒油的质量比为50:(8~12):(1~1.8):(0.5~0.8)。
优选地,在步骤(4)中,所述真空多段油炸结束后,将鸡肉丁取出并将油沥干,过20目筛子。
优选地,在步骤(5)中,所述锁香和固香的第一段,在8~12℃低温条件下冷却20~40min,中间每隔3~6min搅拌一次。
优选地,在步骤(6)中,所述真空包装:抽真空至-0.088~-0.096MPa,热封3~8s。
优选地,在步骤(7)中,所述液氮速冻,在-125~-145℃下深低温速冻处理8~13min。
本发明的高压渗透协同低温固香制备复合口味鸡丁的方法,解决了现有鸡丁采用传统人工烹饪难以实现工业化的问题,具有以下优点:
(1)本发明的方法,提供了川菜特色菜品笋儿鸡中鸡丁预制品的制备方法,为川菜工业化提供半成品原料,大大缩短加工时间,提高产品品质,改善产品风味,丰富产品品种,满足市场和广大消费者的迫切需求;
(2)本发明的方法,采用复合嫩化剂协调处理,加入香椿、洋葱、紫苏等蔬菜腌制入味,并经真空滚揉排空入味、高压渗透入味与预熟,真空多段油炸与低温锁香固香等工艺技术制备复合口味的鸡丁预制品,使得鸡丁具有新的风味,而且口感很好,使得原来的干、硬、柴变为嫩、酥、爽;
(3)本发明的方法,原料中所含的多种营养保健成分得到溶出,丰富了预制品的口感,多种成分嫩化、腌制和油炸会产生新的风味成分,丰富的产品营养保健与风味,而且鸡丁等预制半成品大大提高了川菜工业化生产效率,从而保证了产品稳定性和均一性;
(4)本发明的方法,采用的香椿碎、紫苏叶碎、洋葱碎及其他香辛料中有些具有杀菌的作用,不仅能够提供复合口味,还有一定的养生保健功效,另没有添加任何防腐剂、色素、抗氧化剂,制成的鸡丁品质更好;
(5)本发明的方法,采用了真空滚揉排空入味技术,基本上会将吸附在鸡丁表面的调味成分等尽可能的在真空条件下渗透在内部组织结构中,并尽可能的排除样品的空气,减少在油炸过程中的氧化等,即能丰富风味和口感,也不影响整体感官品质;
(6)本发明的方法,采用多段高压渗透入味及预熟技术,在不同压力和不同温度条件下下保留一段时间,更有利于调味料和其他风味料等进入组织内部和入味,多段高压结合不同的加热温度,更有利于鸡丁肉质嫩化和预熟,逐渐增加压力,调味料逐渐渗入到组织内部,使鸡肉组织风味料更均匀一致,使鸡肉丁口感更好,并最终形成独特风味。而且,高压多段处理还能有效保持本味和质构特性,使工业化预熟产品更接近于传统烹饪的质构与滋味,还能灭菌;
(7)本发明的方法,采用真空多段低温油炸技术将多种风味成分能够在相当低的温度条件下快速融入到色拉油当中,逐步升高温度,提高鸡丁肉的外观,更使风味成分逐渐进一步渗入的组织内容,并逐渐改变鸡丁表面的颜色和质构,并且油炸温度大大降低,而且油炸锅内的氧气浓度大幅度减少,油脂的劣化程度大大降低,并能够在一定程度上保护相应的风味成分和避免营养成分因高温油炸而损失;
(8)本发明的方法,对油炸过滤后的鸡丁进行低温锁香和固香,油炸后的鸡丁在低温条件下,不仅能够快速冷却,而且可以尽可能的把一些香气成分锁于鸡肉丁间隙和组织内部,并在低温0.5℃~1℃条件下进一步固香与固化口味,并进行预冷,为液氮速冻做准备。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种高压渗透协同低温固香制备复合口味鸡丁的方法,包括以下步骤:
(1)原料预处理
干红辣椒碎、干香椿叶碎、干紫苏叶碎、洋葱碎、生姜碎和大蒜碎的制备:将干红辣椒、干香椿叶、干紫苏叶、去皮后的生姜、大蒜瓣和洋葱片分别用自来水清洗三遍,并分别放入斩拌机中高速斩拌成碎屑备用。
(2)鸡肉整形切丁
挑选新鲜鸡腿肉,去骨、去油,然后清除淤血、碎肉等杂质,用流动的温水冲洗,将鸡肉切丁,长宽均为2.5~4.5cm,宽高均为1.8~3.2cm,切完后用清水清洗5~7min,沥干备用。
(3)嫩化剂协同嫩化与腌制入味
将上述所得的鸡肉丁42~50kg、水3.2~4.5kg、红薯淀粉19~23.5g、玉米淀粉20.5~25.8g、木瓜蛋白酶7.5~8.6g、生姜蛋白酶5.5~6.7g、猕猴桃蛋白酶3.4~4.7g和腌制料加入混合机中混合15~25min,然后置于8.5~12.5℃条件下55~75min嫩化和腌制入味。
其中,腌制料主要包括:酱油18.6g~23.8g、料酒12.5g~15.3g、白砂糖12.5g~13.8g、食盐17.5g~18.6g、红花椒5.8g~8.3g、五香粉3.6g~4.9g、八角7.6g~8.9g、干红辣椒碎12.3g~16.2g、生姜碎9.5g~11.5g、大蒜碎18.2g~22.3g、干香椿叶碎22.5g~24.8g、干紫苏叶碎7.5g~11.5g、洋葱碎25.6g~28.6g和小茴香8.2g~10.3g。
通过木瓜蛋白酶、生姜蛋白酶和猕猴桃蛋白酶作为复合嫩化剂改变了现有鸡肉丁的物理性能及性状,使得原来的干、硬、柴变为嫩、酥、爽,而且将嫩化与腌制入味一起进行,使得口感和味道更佳。
采用香椿叶碎、紫苏叶碎、洋葱碎及其他香辛料,不仅能够提供复合口味,还具有杀菌和养生保健功效,其中没有添加任何防腐剂、色素、抗氧化剂,制成的鸡丁品质更好,更安全。而且,香椿叶、洋葱和紫苏叶具有一定的药用价值。其中,香椿叶营养丰富,具有食疗作用,主治外感风寒、风湿痹痛、胃痛、痢疾等。香椿含钙、磷、钾、钠等成分,有补虚壮阳固精、补肾养发生发、消炎止血止痛、行气理血健胃等作用,凡肾阳虚衰、腰膝冷痛、遗精阳痿、脱发者宜食之。香椿中含维生素E和性激素物质,具有抗衰老和补阳滋阴作用。而且,香椿含香椿素等挥发性芳香族有机物,可健脾开胃,增加食欲。洋葱含有前列腺素A,能降低外周血管阻力,降低血黏度,可用于降低血压、提神醒脑、缓解压力、预防感冒,能清除体内氧自由基,增强新陈代谢能力,抗衰老,预防骨质疏松,是适合中老年人的保健食物。洋葱营养成分十分丰富,不仅富含钾、维生素C、叶酸、锌、硒,及纤维质等营养素,更有两种特殊的营养物质:槲皮素和前列腺素A,这两种特殊营养物质,令洋葱具有了很多其他食物不可替代的健康功效:预防癌症、维护心血管健康、刺激食欲,帮助消化、杀菌、抗感冒,并且对肥胖、高血脂、动脉硬化等症的预防有益,与洋葱的燥湿解毒功能是一致的。紫苏叶能散表寒,发汗力较强,用于风寒表症,见恶寒、发热、无汗等症,常配生姜同用;如表症兼有气滞,有可与香附、陈皮等同用。行气宽中紫苏叶用于脾胃气滞、胸闷、呕恶。
(4)真空滚揉排空入味
将嫩化和腌制入味的鸡肉丁加入到真空滚揉设备中,将在-0.086~-0.092Mpa下真空滚揉8~55min,取出备用。
通过真空滚揉排空入味将吸附在鸡丁表面的调味成分等尽可能的在真空条件下渗透在内部组织结构中,丰富了鸡肉丁的味道,并尽可能的排除样品的空气,减少在油炸过程中的氧化等,即能丰富风味和口感,也不影响整体感官品质。
(5)高压渗透入味与预熟
将真空滚揉后的鸡肉丁和调味料真空包装入袋,到高压杀菌机(可加热)中进行高压渗透入味与预熟处理,两段高压渗透与预熟处理为:
第一段:高压为330~360MPa,温度为45~52℃,3~8min;
第二段:高压为480~50MPa,温度为55~65℃,5~8min。
待高压渗透与预熟处理结束后,取出快速冷却至常温,拆袋备用。
上述调味料包含:水2.0~2.5kg、酱油250~300g、高粱酒90~100g、麦芽糖280~300g、白砂糖150~200g、食盐25~30g、红花椒粉100~200g、青花椒粉100~150g、五香粉10~20g、丁香粉1~2g、桂皮粉2~5g、八角粉2~5g、黑胡椒粉6~12g、麻辣酱150~200g、辣椒5~10g、生姜40~50g、青葱20~25g、大茴香13~15g、小茴香10~15g、桂枝10~15g、甘草12~15g、陈皮10~12g、肉桂15~16g、兰香草16~20g和山楂10~15g。
多段高压渗透入味及预熟技术,在不同压力和不同温度条件下下保留一段时间,更有利于调味料和其他风味料等进入组织内部和入味,多段高压结合不同的加热温度,更有利于鸡丁肉质嫩化和预熟,逐渐增加压力,调味料逐渐渗入到组织内部,使鸡肉组织风味料更均匀一致,使鸡肉丁口感更好,并最终形成独特风味。
而且,高压多段处理能有效保持叶菜丝的本味和质构特性,使预熟产品更接近于传统烹饪的质构与滋味,并因为随着压力升高和阶段升压方式施压强化了升压和降压过程中对微生物的特殊胁迫作用,微生物在这种胁迫作用下,细胞膜发生不可逆的破损而使微生物死亡,胁迫作用随着压力的升高而增强,对微生物的灭菌效果也越好。
(6)真空多段油炸
将高压渗透与预熟处理后的鸡肉丁进行真空多段油炸,煎炸油为菜籽油、色拉油、辣椒油和花椒油的混合油,菜籽油、色拉油、辣椒油和花椒油的质量比为50:(8~12):(1~1.8):(0.5~0.8),然后加入真空油炸机中,油的量不超过真空油炸机的三分之二,进入真空多段油炸阶段,整个过程控制真空度为-0.088~-0.096MPa:
第一段:在52~58℃条件下,进行低温熟化入味90~120s;
第二段:在76~83℃条件下,进行增香40~65s;
第三段:在90~105℃条件下,进行增香增色增味20~35s。
炸完之后迅速将鸡肉丁取出并将油沥干,过20目筛子后备用。
采用真空多段油炸技术,将多种风味成分能够在较低的温度条件下快速融入到色拉油当中,而且通过梯度升高温度,提高鸡肉丁的外观,更使风味成分进一步逐渐渗入到组织内容中,并逐渐改变鸡丁表面的颜色和质构。如果温度迅速至高温,鸡丁表面迅速变硬,不利于风味成分入味且口感不好。更为重要的是,采用真空油炸不仅能保持传统油炸的效果,并且油炸温度大大降低,油炸锅内的氧气浓度大幅度减少,油脂的劣化程度大大降低,并能够在一定程度上保护相应的风味成分和避免营养成分因高温油炸而损失。
(7)低温冷却锁香与固化口味
将经真空多段油炸的鸡肉丁装食品级的塑料筐,鸡肉丁平铺于筐底,深度控制在15~25mm,进行多段低温处理:
第一段:在8~12℃低温条件下,冷却20~40min,中间每隔3~6min搅拌一次;
第二段:在4.5~5.5℃低温条件下,进行锁香,时间为18~25min;
第三段:在0.5~1℃低温条件下,进行固香与固化口味,时间为45~55min。
采用低温锁香和固香,避免在常温条件下冷却速度慢而导致随着散热很多香气成分逐渐散去的情况出现,在低温条件下不仅能够快速冷却,而且可以尽可能的把一些香气成分锁于鸡肉丁间隙和组织内部,并在低温0.5℃~1℃条件下进一步固香与固化口味,并进行预冷,为后续液氮速冻做准备。
此外,低温锁香和固香过程不利于微生物的繁殖,保持了产品品质和微生物安全。最后液氮速冻处理,能够快速达到低温贮藏的温度要求,并能保持产品品质不被较大的冰晶破坏相应的组织结构,更好的保证了预制半成品品质,并在低温条件下实现中期贮藏的目的,可以满足正常生产的需求。
(8)包装
将上述步骤(7)处理好的鸡肉丁按每袋重量1000~1500g装入包装袋中,进行真空包装:抽真空至-0.088~-0.096MPa,热封3~8s。
(9)液氮速冻贮藏
将包装好的鸡肉丁,进行深低温液氮速冻处理,用液氮速冻机在-125~-145℃下深低温速冻处理8~13min,得到复合口味鸡丁,转入-20℃冷冻库中贮藏。
该复合口味鸡丁色泽均匀一致,表面有光泽,味道均匀,大小适中,外观整齐,为川菜工业化提供了比较好的鸡丁预制品,能够制备特色川菜(如笋儿鸡),其具有香椿、紫苏、洋葱等多种蔬菜香复合口味,相对于厨房烹饪的半成品,其不仅任然能做到美味健康而且还能使其食用更加方便快捷,更满足不同消费者的口味和口感需求,为丰富新型特色川菜品种提供关键的支撑,保证了产品稳定性和均一性。制备过程中使得原料中所含的多种营养保健成分得到溶出,丰富了鸡肉丁的味道,还具有丰富的营养,多种成分嫩化、腌制和油炸会产生新的风味成分,丰富了产品风味。
尽管本发明的内容已经通过上述优选实施例作了详细介绍,但应当认识到上述的描述不应被认为是对本发明的限制。在本领域技术人员阅读了上述内容后,对于本发明的多种修改和替代都将是显而易见的。因此,本发明的保护范围应由所附的权利要求来限定。
Claims (10)
1.一种高压渗透协同低温固香制备复合口味鸡丁的方法,其特征在于,该方法包含:
(1)将鸡肉丁42~50kg、水3.2~4.5kg、红薯淀粉19~23.5g、玉米淀粉20.5~25.8g、木瓜蛋白酶7.5~8.6g、生姜蛋白酶5.5~6.7g、猕猴桃蛋白酶3.4~4.7g和腌制料混合15~25min,然后置于8.5~12.5℃条件下嫩化和腌制入味;
其中,所述腌制料包括:酱油18.6g~23.8g、料酒12.5g~15.3g、白砂糖12.5g~13.8g、食盐17.5g~18.6g、红花椒5.8g~8.3g、五香粉3.6g~4.9g、八角7.6g~8.9g、干红辣椒碎12.3g~16.2g、生姜碎9.5g~11.5g、大蒜碎18.2g~22.3g、干香椿叶碎22.5g~24.8g、干紫苏叶碎7.5g~11.5g、洋葱碎25.6g~28.6g和小茴香8.2g~10.3g;
(2)将嫩化和腌制入味的鸡肉丁在-0.086~-0.092Mpa下真空滚揉;
(3)将真空滚揉后的鸡肉丁和调味料真空包装入袋,进行高压渗透入味与预熟处理:
第一段:高压为330~360MPa,温度为45~52℃,3~8min;
第二段:高压为480~50MPa,温度为55~65℃,5~8min;
所述调味料包含:水2.0~2.5kg、酱油250~300g、高粱酒90~100g、麦芽糖280~300g、白砂糖150~200g、食盐25~30g、红花椒粉100~200g、青花椒粉100~150g、五香粉10~20g、丁香粉1~2g、桂皮粉2~5g、八角粉2~5g、黑胡椒粉6~12g、麻辣酱150~200g、辣椒5~10g、生姜40~50g、青葱20~25g、大茴香13~15g、小茴香10~15g、桂枝10~15g、甘草12~15g、陈皮10~12g、肉桂15~16g、兰香草16~20g和山楂10~15g;
(4)将高压渗透与预熟处理后的鸡肉丁进行真空多段油炸,煎炸油为菜籽油、色拉油、辣椒油和花椒油的混合油,真空多段油炸整个过程控制真空度为-0.088~-0.096MPa,条件为:
第一段:在52~58℃条件下,进行低温熟化入味90~120s;
第二段:在76~83℃条件下,进行增香40~65s;
第三段:在90~105℃条件下,进行增香增色增味20~35s;
(5)将经真空多段油炸的鸡肉丁进行多段低温处理,以锁香和固香:
第一段:在8~12℃低温条件下,冷却20~40min;
第二段:在4.5~5.5℃低温条件下,进行锁香,时间为18~25min;
第三段:在0.5~1℃低温条件下,进行固香与固化口味,时间为45~55min;
(6)将经过锁香和固香的鸡肉丁进行真空包装;
(7)将真空包装好的鸡肉丁进行液氮速冻,得到复合口味鸡丁。
2.根据权利要求1所述的高压渗透协同低温固香制备复合口味鸡丁的方法,其特征在于,在步骤(1)中,将所述鸡肉丁、水、红薯淀粉、玉米淀粉、木瓜蛋白酶、生姜蛋白酶、猕猴桃蛋白酶和腌制料混合15~25min。
3.根据权利要求1所述的高压渗透协同低温固香制备复合口味鸡丁的方法,其特征在于,在步骤(1)中,在8.5~12.5℃条件下嫩化和腌制入味55~75min。
4.根据权利要求1所述的高压渗透协同低温固香制备复合口味鸡丁的方法,其特征在于,在步骤(2)中,所述真空滚揉时间为8~55min。
5.根据权利要求1所述的高压渗透协同低温固香制备复合口味鸡丁的方法,其特征在于,在步骤(3)中,采用高压杀菌机进行高压渗透入味与预熟处理。
6.根据权利要求1所述的高压渗透协同低温固香制备复合口味鸡丁的方法,其特征在于,在步骤(4)中,所述菜籽油、色拉油、辣椒油和花椒油的质量比为50:(8~12):(1~1.8):(0.5~0.8)。
7.根据权利要求1所述的高压渗透协同低温固香制备复合口味鸡丁的方法,其特征在于,在步骤(4)中,所述真空多段油炸结束后,将鸡肉丁取出并将油沥干,过20目筛子。
8.根据权利要求1所述的高压渗透协同低温固香制备复合口味鸡丁的方法,其特征在于,在步骤(5)中,所述锁香和固香的第一段,在8~12℃低温条件下冷却20~40min,中间每隔3~6min搅拌一次。
9.根据权利要求1所述的高压渗透协同低温固香制备复合口味鸡丁的方法,其特征在于,在步骤(6)中,所述真空包装:抽真空至-0.088~-0.096MPa,热封3~8s。
10.根据权利要求1所述的高压渗透协同低温固香制备复合口味鸡丁的方法,其特征在于,在步骤(7)中,所述液氮速冻,在-125~-145℃下深低温速冻处理8~13min。
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