CN111000153A - 一种处理鸡胸肉脆嫩度的方法 - Google Patents
一种处理鸡胸肉脆嫩度的方法 Download PDFInfo
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- CN111000153A CN111000153A CN201910984903.0A CN201910984903A CN111000153A CN 111000153 A CN111000153 A CN 111000153A CN 201910984903 A CN201910984903 A CN 201910984903A CN 111000153 A CN111000153 A CN 111000153A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/13—Mashed potato products
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Abstract
本发明公开了一种处理鸡胸肉脆嫩度的方法,包括以下步骤:S1:鸡胸肉处理:将鸡胸肉放在盐水中进行腌制;S2:退盐处理:将腌制好的鸡胸肉放在清水中进行退盐处理;S3:涂酱保鲜:选取蒜末、胡椒粉、白糖和香油搅拌均匀,得到酱料,将酱料均匀的涂抹在鸡胸肉上,然后将鸡胸肉放入到冰箱进行保鲜;S4:称重修补:取出鸡胸肉对鸡胸肉进行称重修补处理;S5:土豆处理:选取土豆将土豆切块,然后将土豆煮熟,煮熟后对土豆进行捶捣,将土豆捣成土豆泥;S6:加料:往土豆泥中加入胡萝卜、芝麻、番茄和牛奶。与传统鉴定方法相比,本方法能够有效的提高鸡胸肉的脆嫩度,口感较好,并且营养搭配均衡,益于人们使用,加工操作简单。
Description
技术领域
本发明涉及鸡胸肉加工技术领域,尤其涉及一种处理鸡胸肉脆嫩度的方法。
背景技术
鸡胸肉的蛋白质含量高,脂肪含量低,热量几乎是所有肉类中最低的,鸡胸肉的饱腹感十分强大,因为肉质硬、柴,吃几口就够了,在带来饱腹感的同时也可以降低食欲,防止暴饮暴食。
目前的鸡胸肉在处理加工完成后,脆嫩度较差,导致口感一般,并且现在的鸡胸肉不能够解决营养均衡搭配的问题。
发明内容
基于背景技术存在的技术问题,本发明提出了一种处理鸡胸肉脆嫩度的方法。
本发明提出的一种处理鸡胸肉脆嫩度的方法,包括以下步骤:
S1:鸡胸肉处理:将鸡胸肉放在盐水中进行腌制;
S2:退盐处理:将腌制好的鸡胸肉放在清水中进行退盐处理;
S3:涂酱保鲜:选取蒜末、胡椒粉、白糖和香油搅拌均匀,得到酱料,将酱料均匀的涂抹在鸡胸肉上,然后将鸡胸肉放入到冰箱进行保鲜;
S4:称重修补:取出鸡胸肉对鸡胸肉进行称重修补处理;
S5:土豆处理:选取土豆将土豆切块,然后将土豆煮熟,煮熟后对土豆进行捶捣,将土豆捣成土豆泥;
S6:加料:往土豆泥中加入胡萝卜、芝麻、番茄和牛奶,反复的捶捣,形成混合泥;
S7:涂抹油炸:将混合泥均匀的涂抹在鸡胸肉的表面,涂抹完成后将鸡胸肉放入到油锅中进行油炸;
S8:包卷处理:准备好海苔和生菜,将生菜放在海苔的上表面,将油炸过后的鸡胸肉平铺在生菜上,然后卷起海苔。
优选地,所述S1中,盐水的浓度为2-5°,腌制的时间为30-40min。
优选地,所述S2中,退盐的时间设置为8-10min。
优选地,所述S3中,保鲜的时间设置为12-24h。
优选地,所述S4中,在对鸡胸肉进行称重后,当鸡胸肉的重量大于基准重量,需要切下多余的鸡胸肉,当鸡胸肉的重量小于基准重量,需要对其进行补肉。
优选地,所述S5中,在对土豆进行切块之前需要对土豆进行削皮清洗。
优选地,所述S6中,在加入番茄时,需要将番茄的内瓤去除,并对番茄进行去皮处理。
优选地,所述S7中,油炸的时间设置为4-6min。
优选地,所述S8中,卷起海苔之前在鸡胸肉上撒上适量的孜然粉。
本发明的有益效果:鸡胸肉就是指鸡胸前的一块肉,该肉营养丰富,尤其是其蛋白质的含量高,对人体的生长发育有利,不仅如此,鸡胸肉还具有一定的药用价值,可用于健脾、温中益气等功效,鸡胸肉蛋白质含量较高,且易被人体吸收入利用,含有对人体生长发育有重要作用的磷脂类,是中国人膳食结构磷脂的重要来源之一,首先对鸡胸肉进行腌制并加入酱料,使得鸡胸肉能够充分的入味,然后将混合泥涂抹在鸡胸肉上油炸,油炸后香脆可口,口感较好,有效的提高鸡胸肉的脆嫩度,并且在油炸后外面包覆海苔和生菜,配合牛奶、番茄、芝麻、土豆和胡萝卜,能够有效的解决营养搭配均衡的问题。
每100克土豆含钾高达300毫克,是20多种经常食用的蔬菜水果中含钾最多的,日本一个研究发现,每周吃5-6个土豆,可使中风几率下降40%;
黑芝麻为胡麻科芝麻的黑色种子,含有大量的脂肪和蛋白质,还含有糖类、维生素A、维生素E、卵磷脂、钙、铁、铬等营养成分,有健胃、保肝、促进红细胞生长的作用,同时可以增加体内黑色素,有利于头发生长;
海苔中含有15%左右的矿物质,其中有维持正常生理功能所必需的钾、钙、镁、磷、铁、锌、铜、锰等,其中含硒和碘尤其丰富,这些矿物质可以帮助人体维持机体的酸碱平衡,有利于儿童的生长发育,对老年人延缓衰老也有帮助;
据营养学家研究测定:每人每天食用50克-100克鲜番茄,即可满足人体对几种维生素和矿物质的需要。番茄含的“番茄素”,有抑制细菌的作用;含的苹果酸、柠檬酸和糖类,有助消化的功能,番茄含有丰富的营养,又有多种功用被称为神奇的菜中之果,番茄内的苹果酸和柠檬酸等有机酸,还有增加胃液酸度,帮助消化,调整胃肠功能的作用,番茄中含有果酸,能降低胆固醇的含量,对高血脂症很有益处;
胡萝卜的营养成分极为丰富,含有蔗糖、淀粉、胡萝卜素、维生素B1、维生素B2叶酸、多种氨基酸(以赖氨酸含量较多)、甘露醇、木质素、果胶、槲皮素、山奈酚、挥发油、咖啡酸及钙等多种矿物元素;
牛奶中含有丰富的蛋白质、脂肪、维生素和矿物质等营养物质。乳蛋白中含有人体所必须的氨基酸;乳脂肪多为短链和中链脂肪酸,极易被人体吸收;钾、磷、钙等矿物质配比合理,易于人体吸收。
通过本发明对鸡胸肉处理的方法,能够有效的提高鸡胸肉的脆嫩度,口感较好,并且营养搭配均衡,益于人们使用,加工操作简单。
具体实施方式
下面结合具体实施例对本发明作进一步解说。
实施例一
本实施例中提出了一种处理鸡胸肉脆嫩度的方法,包括以下步骤:
S1:鸡胸肉处理:将鸡胸肉放在盐水中进行腌制;
S2:退盐处理:将腌制好的鸡胸肉放在清水中进行退盐处理;
S3:涂酱保鲜:选取蒜末、胡椒粉、白糖和香油搅拌均匀,得到酱料,将酱料均匀的涂抹在鸡胸肉上,然后将鸡胸肉放入到冰箱进行保鲜;
S4:称重修补:取出鸡胸肉对鸡胸肉进行称重修补处理;
S5:土豆处理:选取土豆将土豆切块,然后将土豆煮熟,煮熟后对土豆进行捶捣,将土豆捣成土豆泥;
S6:加料:往土豆泥中加入胡萝卜、芝麻、番茄和牛奶,反复的捶捣,形成混合泥;
S7:涂抹油炸:将混合泥均匀的涂抹在鸡胸肉的表面,涂抹完成后将鸡胸肉放入到油锅中进行油炸;
S8:包卷处理:准备好海苔和生菜,将生菜放在海苔的上表面,将油炸过后的鸡胸肉平铺在生菜上,然后卷起海苔。
本实施例中,S1中,盐水的浓度为2°,腌制的时间为30min,S2中,退盐的时间设置为8min,S3中,保鲜的时间设置为12h,S4中,在对鸡胸肉进行称重后,当鸡胸肉的重量大于基准重量,需要切下多余的鸡胸肉,当鸡胸肉的重量小于基准重量,需要对其进行补肉,S5中,在对土豆进行切块之前需要对土豆进行削皮清洗,S6中,在加入番茄时,需要将番茄的内瓤去除,并对番茄进行去皮处理,S7中,油炸的时间设置为4min,S8中,卷起海苔之前在鸡胸肉上撒上适量的孜然粉。
实施例二
本实施例中提出了一种处理鸡胸肉脆嫩度的方法,包括以下步骤:
本实施例中提出了一种处理鸡胸肉脆嫩度的方法,包括以下步骤:
S1:鸡胸肉处理:将鸡胸肉放在盐水中进行腌制;
S2:退盐处理:将腌制好的鸡胸肉放在清水中进行退盐处理;
S3:涂酱保鲜:选取蒜末、胡椒粉、白糖和香油搅拌均匀,得到酱料,将酱料均匀的涂抹在鸡胸肉上,然后将鸡胸肉放入到冰箱进行保鲜;
S4:称重修补:取出鸡胸肉对鸡胸肉进行称重修补处理;
S5:土豆处理:选取土豆将土豆切块,然后将土豆煮熟,煮熟后对土豆进行捶捣,将土豆捣成土豆泥;
S6:加料:往土豆泥中加入胡萝卜、芝麻、番茄和牛奶,反复的捶捣,形成混合泥;
S7:涂抹油炸:将混合泥均匀的涂抹在鸡胸肉的表面,涂抹完成后将鸡胸肉放入到油锅中进行油炸;
S8:包卷处理:准备好海苔和生菜,将生菜放在海苔的上表面,将油炸过后的鸡胸肉平铺在生菜上,然后卷起海苔。
本实施例中,S1中,盐水的浓度为2°,腌制的时间为32min,S2中,退盐的时间设置为8min,S3中,保鲜的时间设置为14h,S4中,在对鸡胸肉进行称重后,当鸡胸肉的重量大于基准重量,需要切下多余的鸡胸肉,当鸡胸肉的重量小于基准重量,需要对其进行补肉,S5中,在对土豆进行切块之前需要对土豆进行削皮清洗,S6中,在加入番茄时,需要将番茄的内瓤去除,并对番茄进行去皮处理,S7中,油炸的时间设置为4min,S8中,卷起海苔之前在鸡胸肉上撒上适量的孜然粉。
实施例三
本实施例中提出了一种处理鸡胸肉脆嫩度的方法,包括以下步骤:
本实施例中提出了一种处理鸡胸肉脆嫩度的方法,包括以下步骤:
S1:鸡胸肉处理:将鸡胸肉放在盐水中进行腌制;
S2:退盐处理:将腌制好的鸡胸肉放在清水中进行退盐处理;
S3:涂酱保鲜:选取蒜末、胡椒粉、白糖和香油搅拌均匀,得到酱料,将酱料均匀的涂抹在鸡胸肉上,然后将鸡胸肉放入到冰箱进行保鲜;
S4:称重修补:取出鸡胸肉对鸡胸肉进行称重修补处理;
S5:土豆处理:选取土豆将土豆切块,然后将土豆煮熟,煮熟后对土豆进行捶捣,将土豆捣成土豆泥;
S6:加料:往土豆泥中加入胡萝卜、芝麻、番茄和牛奶,反复的捶捣,形成混合泥;
S7:涂抹油炸:将混合泥均匀的涂抹在鸡胸肉的表面,涂抹完成后将鸡胸肉放入到油锅中进行油炸;
S8:包卷处理:准备好海苔和生菜,将生菜放在海苔的上表面,将油炸过后的鸡胸肉平铺在生菜上,然后卷起海苔。
本实施例中,S1中,盐水的浓度为3°,腌制的时间为34min,S2中,退盐的时间设置为9min,S3中,保鲜的时间设置为18h,S4中,在对鸡胸肉进行称重后,当鸡胸肉的重量大于基准重量,需要切下多余的鸡胸肉,当鸡胸肉的重量小于基准重量,需要对其进行补肉,S5中,在对土豆进行切块之前需要对土豆进行削皮清洗,S6中,在加入番茄时,需要将番茄的内瓤去除,并对番茄进行去皮处理,S7中,油炸的时间设置为5min,S8中,卷起海苔之前在鸡胸肉上撒上适量的孜然粉。
实施例四
本实施例中提出了一种处理鸡胸肉脆嫩度的方法,包括以下步骤:
S1:鸡胸肉处理:将鸡胸肉放在盐水中进行腌制;
S2:退盐处理:将腌制好的鸡胸肉放在清水中进行退盐处理;
S3:涂酱保鲜:选取蒜末、胡椒粉、白糖和香油搅拌均匀,得到酱料,将酱料均匀的涂抹在鸡胸肉上,然后将鸡胸肉放入到冰箱进行保鲜;
S4:称重修补:取出鸡胸肉对鸡胸肉进行称重修补处理;
S5:土豆处理:选取土豆将土豆切块,然后将土豆煮熟,煮熟后对土豆进行捶捣,将土豆捣成土豆泥;
S6:加料:往土豆泥中加入胡萝卜、芝麻、番茄和牛奶,反复的捶捣,形成混合泥;
S7:涂抹油炸:将混合泥均匀的涂抹在鸡胸肉的表面,涂抹完成后将鸡胸肉放入到油锅中进行油炸;
S8:包卷处理:准备好海苔和生菜,将生菜放在海苔的上表面,将油炸过后的鸡胸肉平铺在生菜上,然后卷起海苔。
本实施例中,S1中,盐水的浓度为4°,腌制的时间为38min,S2中,退盐的时间设置为9min,S3中,保鲜的时间设置为20h,S4中,在对鸡胸肉进行称重后,当鸡胸肉的重量大于基准重量,需要切下多余的鸡胸肉,当鸡胸肉的重量小于基准重量,需要对其进行补肉,S5中,在对土豆进行切块之前需要对土豆进行削皮清洗,S6中,在加入番茄时,需要将番茄的内瓤去除,并对番茄进行去皮处理,S7中,油炸的时间设置为5min,S8中,卷起海苔之前在鸡胸肉上撒上适量的孜然粉。
实施例五
本实施例中提出了一种处理鸡胸肉脆嫩度的方法,包括以下步骤:
S1:鸡胸肉处理:将鸡胸肉放在盐水中进行腌制;
S2:退盐处理:将腌制好的鸡胸肉放在清水中进行退盐处理;
S3:涂酱保鲜:选取蒜末、胡椒粉、白糖和香油搅拌均匀,得到酱料,将酱料均匀的涂抹在鸡胸肉上,然后将鸡胸肉放入到冰箱进行保鲜;
S4:称重修补:取出鸡胸肉对鸡胸肉进行称重修补处理;
S5:土豆处理:选取土豆将土豆切块,然后将土豆煮熟,煮熟后对土豆进行捶捣,将土豆捣成土豆泥;
S6:加料:往土豆泥中加入胡萝卜、芝麻、番茄和牛奶,反复的捶捣,形成混合泥;
S7:涂抹油炸:将混合泥均匀的涂抹在鸡胸肉的表面,涂抹完成后将鸡胸肉放入到油锅中进行油炸;
S8:包卷处理:准备好海苔和生菜,将生菜放在海苔的上表面,将油炸过后的鸡胸肉平铺在生菜上,然后卷起海苔。
本实施例中,S1中,盐水的浓度为5°,腌制的时间为40min,S2中,退盐的时间设置为10min,S3中,保鲜的时间设置为24h,S4中,在对鸡胸肉进行称重后,当鸡胸肉的重量大于基准重量,需要切下多余的鸡胸肉,当鸡胸肉的重量小于基准重量,需要对其进行补肉,S5中,在对土豆进行切块之前需要对土豆进行削皮清洗,S6中,在加入番茄时,需要将番茄的内瓤去除,并对番茄进行去皮处理,S7中,油炸的时间设置为6min,S8中,卷起海苔之前在鸡胸肉上撒上适量的孜然粉。
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 (9)
1.一种处理鸡胸肉脆嫩度的方法,其特征在于,包括以下步骤:
S1:鸡胸肉处理:将鸡胸肉放在盐水中进行腌制;
S2:退盐处理:将腌制好的鸡胸肉放在清水中进行退盐处理;
S3:涂酱保鲜:选取蒜末、胡椒粉、白糖和香油搅拌均匀,得到酱料,将酱料均匀的涂抹在鸡胸肉上,然后将鸡胸肉放入到冰箱进行保鲜;
S4:称重修补:取出鸡胸肉对鸡胸肉进行称重修补处理;
S5:土豆处理:选取土豆将土豆切块,然后将土豆煮熟,煮熟后对土豆进行捶捣,将土豆捣成土豆泥;
S6:加料:往土豆泥中加入胡萝卜、芝麻、番茄和牛奶,反复的捶捣,形成混合泥;
S7:涂抹油炸:将混合泥均匀的涂抹在鸡胸肉的表面,涂抹完成后将鸡胸肉放入到油锅中进行油炸;
S8:包卷处理:准备好海苔和生菜,将生菜放在海苔的上表面,将油炸过后的鸡胸肉平铺在生菜上,然后卷起海苔。
2.根据权利要求1所述的一种处理鸡胸肉脆嫩度的方法,其特征在于,所述S1中,盐水的浓度为2-5°,腌制的时间为30-40min。
3.根据权利要求1所述的一种处理鸡胸肉脆嫩度的方法,其特征在于,所述S2中,退盐的时间设置为8-10min。
4.根据权利要求1所述的一种处理鸡胸肉脆嫩度的方法,其特征在于,所述S3中,保鲜的时间设置为12-24h。
5.根据权利要求1所述的一种处理鸡胸肉脆嫩度的方法,其特征在于,所述S4中,在对鸡胸肉进行称重后,当鸡胸肉的重量大于基准重量,需要切下多余的鸡胸肉,当鸡胸肉的重量小于基准重量,需要对其进行补肉。
6.根据权利要求1所述的一种处理鸡胸肉脆嫩度的方法,其特征在于,所述S5中,在对土豆进行切块之前需要对土豆进行削皮清洗。
7.根据权利要求1所述的一种处理鸡胸肉脆嫩度的方法,其特征在于,所述S6中,在加入番茄时,需要将番茄的内瓤去除,并对番茄进行去皮处理。
8.根据权利要求1所述的一种处理鸡胸肉脆嫩度的方法,其特征在于,所述S7中,油炸的时间设置为4-6min。
9.根据权利要求1所述的一种处理鸡胸肉脆嫩度的方法,其特征在于,所述S8中,卷起海苔之前在鸡胸肉上撒上适量的孜然粉。
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