CN111011745A - 一种红烧乳鸽的制作方法 - Google Patents
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Abstract
本发明公开了一种红烧乳鸽的制作方法，其特征在于包括如下步骤：（1）将洗干净的乳鸽放入腌制剂中腌制3‑5h；（2）将腌制后的乳鸽放入到卤汤中卤煮1‑3h，然后在鼓风干燥机中40‑45℃下风干20‑60 min；（3）配置脆皮水；（4）将风干的乳鸽均匀地涂上脆皮水，用吹风机低风吹1min，然后再涂一次脆皮水，用吹风机低风吹0.5min；（5）将吹干后的乳鸽在温度170‑190℃下进行油淋油淋5‑10分钟，得到红烧乳鸽。本发明的红烧乳鸽制作方法，所得红烧乳鸽风味鉴评平均得分9.50分，蛋白质含量23.16%，脂肪含量12.13%，经固相微萃取检测出共53种风味物质，其中醛类16种、酮类5种、醇类6种、酯类7种、酸类2种及其他风味物质17种。并且颜色更加自然红亮，味道更加醇厚，口感更加香甜。
Description
技术领域
本发明涉及食品技术领域，具体地说，涉及红烧乳鸽的制备技术。
背景技术
红烧乳鸽是是广东省传统名菜之一，属于粤菜菜系。主要材料是乳鸽，特点是皮脆、肉滑、骨嫩、多汁。
鸽肉肉质细嫩，味道鲜美，含有多种微量元素和氨基酸等营养物质，鸽肉的蛋白含量比其他家禽高，且脂肪含量较少(郑坚强等,2003；郝丕等,1998)。由于鸽肉营养丰富，滋补性强，其不但是美食还是药膳。早在《本草纲目》中就有记载“鸽肉味成，性平，入肝肾经”，有“滋阴补肾，调精益气，祛风解毒”之功效(陈丽华等,2007)。《药性本草》中记述鸽肉有明目安神、延年益寿、强身健体和美容的功效；《本草汇言》中亦说鸽肉有清热解毒、治疗恶疮的作用。人常食鸽肉能增进食欲、预防早衰和脱发，特别宜老年人、体弱多病者及儿童、孕妇、产妇和手术后的病人食用(胡贤松,2002)。在人们还没有用科学的方法检测鸽子所具有的营养物质前，就流传着一种“一鸽胜九鸡”的说法(胡萍等,2012)。
现有红烧乳鸽用的脆皮水主要是蜜糖、米醋和生抽，其在风味和营养价值方面仍有诸多可以再提高的地方，并且卤制完和拌完脆皮水后基本都要晾干2-5小时，自然风干受天气和季节的变化影响比较大，品质比较难控制。并且目前大部分酒店红烧乳鸽的制作方式是油炸，因为采用油淋工艺不稳定，品质难控制。
发明内容
本发明的目的在于克服现有技术的不足，提供一种风味更好，营养价值更高的红烧乳鸽的制作方法，缩短了制作时间，提升了红烧乳鸽的口感和品质。
为了实现上述目的，本发明采用如下技术方案：
一种红烧乳鸽的制作方法，包括如下步骤：
(1)腌制：将洗干净的乳鸽放入腌制剂中腌制3-5h；腌制剂的配方为：质量百分数以乳鸽质量计：食盐7.5％、八角0.4％、花椒0.1％、胡椒0.1％、桂皮0.5％、陈皮0.5％、香叶0.1％、茴香0.5％、甘草0.5％、姜5％、酱油1％、黄酒20％；；
(2)卤煮：卤汤配方为腌制剂配方，加上3倍乳鸽质量的水，在沸腾状态下卤煮。将腌制后的乳鸽放入到卤汤中卤煮1-3h，然后在鼓风干燥机中40-45℃下风干20-60min；
(3)涂脆皮水：将风干的乳鸽均匀地涂上脆皮水，用吹风机低风吹1min，然后再涂一次脆皮水，用吹风机低风吹0.5min。所述脆皮水由如下质量百分比组成：
玉米生粉1-3.2％、枫糖1-3.2％、添丁甜醋1-3.2％，剩余为煮沸后的客家娘酒，配制成总量为500g的脆皮水；现有技术用的脆皮水糖为麦芽糖或者蜂蜜，麦芽糖需要加热融化，比较难操作，尤其是大批量操作时，蜜糖即蜂蜜，在后续油炸或油淋时高温蜂蜜吃了容易上火，而枫糖色香味俱全，具备了这两种糖的优点，又没有这两种糖的缺点。客家娘酒又称“月子酒”，不仅营养丰富，而且色泽红亮，煮沸后味道和色泽更加丰富，与玉米生粉、枫糖、添丁甜醋搭配在一起可以使颜色更加自然红亮，味道更加醇厚，口感更加香甜。
(4)将晾干后的乳鸽在温度170-190℃下进行油淋5-10分钟，得到红烧乳鸽。
在上述的制作方法中，作为优选的，所述油淋是采用大豆油、调和油或玉米油。
在上述的制作方法中，作为优选的，所述油淋的温度是180℃。
在上述的制作方法中，作为优选的，所述油淋的时间是7分钟。
与现有技术相比，本发明具有如下有益效果：本发明的红烧乳鸽制作方法，所得红烧乳鸽风味鉴评平均得分9.50分，蛋白质含量23.16％，脂肪含量12.13％，经固相微萃取检测出共53种风味物质，其中醛类16种、酮类5种、醇类6种、酯类7种、酸类2种及其他风味物质17种。并且颜色更加自然红亮，味道更加醇厚，口感更加香甜。
附图说明
图1为玉米生粉含量对红烧乳鸽品质的影响图；
图2为枫糖含量对红烧乳鸽品质的影响图；
图3为添丁甜醋含量对红烧乳鸽品质的影响图。图4为玉米生粉含量与色差和风味的关系；
图5为枫糖含量与色差和风味的关系；
图6为添丁甜醋含量与色差和风味的关系。
具体实施方式
实施例1：一种红烧乳鸽的制作方法，包括如下步骤：
(1)将洗干净的乳鸽放入腌制剂中腌制4h；腌制剂的配方为：质量百分数以乳鸽质量计：食盐7.5％、八角0.4％、花椒0.1％、胡椒0.1％、桂皮0.5％、陈皮0.5％、香叶0.1％、茴香0.5％、甘草0.5％、姜5％、酱油1％、黄酒20％；
(2)将腌制后的乳鸽放入到卤汤中卤煮2h，然后在鼓风干燥机中45℃下风干40min；
(3)配置脆皮水，所述脆皮水由如下质量百分比组成：
玉米生粉含量：2.4％、枫糖含量：2.4％、添丁甜醋含量：1.6％，剩余为经处理后的客家酿酒93.6％，总量为500g；将风干的乳鸽均匀地涂上脆皮水，用吹风机低风吹1min，然后再涂一次脆皮水，用吹风机低风吹0.5min；
(4)将乳鸽在温度180℃下进行油淋7分钟，得到红烧乳鸽。
所得红烧乳鸽风味鉴评得分9.50分，蛋白质含量23.16％，脂肪含量12.13％，经固相微萃取检测出共53种风味物质，其中醛类16种、酮类5种、醇类6种、酯类7种、酸类2种及其他风味物质17种。
实施例2：脆皮水不同配方对红烧乳鸽的品质的影响
使用大豆油，烧制方式为油淋，油淋温度为180℃，油淋时间为7min，按照实施例1的方法进行实验，结果如图1。
由图1可看出玉米生粉含量占鸽重的2.4％时，红烧乳鸽的色差最小，风味鉴评得分也较高，玉米生粉含量在0-2.4％范围内，色差随着玉米生粉含量的增加而减小，而在玉米生粉含量增加到2.4％以上之后，色差反而增大，所以，最佳的玉米生粉含量为2.4％。
根据试验结果，确定使用大豆油，烧制方式为油淋，油淋温度为180℃，油淋时间为7min，玉米生粉含量为2.4％，按照实施例1的方法进行实验，结果如图2。由图2可看出，枫糖含量占鸽重的2.4％时，红烧乳鸽的色差最小，风味鉴评得分也较高，枫糖含量在0-2.4％范围内，色差随着枫糖含量的增加而减小，而在枫糖含量增加到2.4％以上之后，色差反而增大，所以，最佳的枫糖含量为2.4％。
根据试验结果，确定使用大豆油，烧制方式为油淋，油淋温度为180℃，油淋时间为7min，玉米生粉含量为2.4％，枫糖含量为2.4％，按照实施例1的方法进行实验，结果如图3。由图3可看出，醋含量占鸽重的1.6％时，红烧乳鸽的色差最小，风味鉴评得分最高，醋含量在0-1.6％范围内，色差随着醋含量的增加而减小，而在醋含量增加到1.6％以上之后，色差反而增大，所以，最佳醋含量为1.6％。实施例3：脆皮水组分含量的确定
油淋过程中，上过脆皮水的乳鸽表皮发生美拉德反应，使乳鸽呈现棕红色，并赋予乳鸽特殊的风味。实验过程中发现，脆皮水各组分含量对红烧乳鸽的色泽和风味都有较大影响。根据感官评价小组的鉴评结果，选取分数最高的一组作为参考标准，最佳红烧乳鸽的表面色泽为亮棕红色，其色值为L＝25.9，a＝12.40，b＝9.55。
表1最佳红烧乳鸽表面色泽的选择结果
注：红烧乳鸽最佳表面色值为L：25.9，a：12.40，b：9.55。△E＝[(L-L’)2+(a-a’)2+(b-b’)2]1/2
确定脆皮水中最佳的玉米生粉含量、枫糖含量、添丁甜醋含量范围，将玉米生粉含量、枫糖含量和添丁甜醋(下表简写醋)含量进行正交实验，结果如表1。
表2脆皮水中玉米生粉含量、枫糖含量、添丁甜醋含量的正交试验结果
由表1可看出，R1>R2>R3,R1’>R2’>R3’，说明脆皮水中玉米生粉含量对红烧乳鸽的表面色泽和风味鉴评得分影响最大；枫糖含量对红烧乳鸽的表面色泽和风味鉴评得分影响次之；而添丁甜醋含量对红烧乳鸽的表面色泽和风味鉴评得分影响较小。由图4可知：脆皮水中的玉米生粉含量在1.6％-2.4％之间，红烧乳鸽的色差随着含量的增加而减小，风味鉴评得分随着含量的增加而增高；而在玉米生粉含量2.4％-3.2％之间，其色差随着含量的增加而增大，风味鉴评得分随着含量的增加而降低。由图5可知：脆皮水中的枫糖含量在1.6％-2.4％之间，红烧乳鸽的色差随着含量的增加而减小，风味鉴评得分随着含量的增加而增高；而在枫糖含量2.4％-3.2％之间，其色差随着含量的增加而增大，风味鉴评得分随着含量的增加而降低。由图6可知：脆皮水中的添丁甜醋含量在0.8％-1.6％之间，红烧乳鸽的色差随着含量的增加而减小，风味鉴评得分随着含量的增加而增高；而在添丁甜醋含量1.6％-2.4％之间，其色差随着含量的增加而增大，风味鉴评得分随着含量的增加而降低。由正交表得出脆皮水的最佳配比参数为：玉米生粉含量：2.4％、枫糖含量：2.4％、添丁甜醋含量：1.6％，剩余为经处理后的客家酿酒93.6％，(客家娘酒需要煮沸2-5min后使用)。此条件不在9次实验方案中，需进行验证实验，重复三次试验，色差值均小于1.96，风味评分均大于9.0，验证了此工艺条件最佳。
实施例4最佳食用油种类、油淋温度和时间的确定
确定最佳的三种食用油种类、油淋温度和油淋时间的范围，将食用油种类、油淋温度和油淋时间进行正交实验，结果如表3。
表3食用油种类、油淋温度、油淋时间的正交试验结果
由表3可以看出：R2>R3>R1,R2’>R3’>R1’，说明油淋温度对红烧乳鸽的组织和风味得分的影响最大，油淋时间次之，食用油的种类对红烧乳鸽的感官指标影响较小。由正交表得出：红烧乳鸽的最佳烧制条件为：大豆油、在180℃油淋7min。
验证试验：做3只上述最佳条件下的红烧乳鸽，色泽、组织、风味鉴评得分均在9分以上。确定最佳红烧乳鸽的烧制条件为，使用大豆油，在180℃下油淋7min。
Claims (5)
1.一种红烧乳鸽的制作方法，其特征在于包括如下步骤：
（1）将洗干净的乳鸽放入腌制剂中腌制3-5h；腌制剂的配方为：质量百分数以乳鸽质量计：食盐7.5 %、八角0.4%、花椒0.1%、胡椒0.1%、桂皮0.5%、陈皮0.5%、香叶0.1%、茴香0.5%、甘草0.5%、姜5%、酱油1%、黄酒20%；
（2）将腌制后的乳鸽放入到卤汤中卤煮1-3h，然后在鼓风干燥机中40-45℃下风干20-60 min；
（3）配置脆皮水，所述脆皮水由如下质量百分比组成：
玉米生粉1-3.2%、枫糖1-3.2%、添丁甜醋1-3.2%，剩余为煮沸后的客家娘酒，配置成总量为500g的脆皮水；
（4）将风干的乳鸽均匀地涂上脆皮水，用吹风机低风吹1min，然后再涂一次脆皮水，用吹风机低风吹0.5min；
（5）将吹干后的乳鸽在温度170-190℃下进行油淋油淋5-10分钟，得到红烧乳鸽。
2.如权利要求1所述的制作方法，其特征在于所述卤汤配方为腌制剂配方，加上3倍乳鸽质量的水，在沸腾状态下卤煮1-3h。
3.如权利要求1所述的制作方法，其特征在于所述油淋是采用大豆油、调和油或玉米油。
4.如权利要求1所述的制作方法，其特征在于所述油淋的温度是180℃。
5.如权利要求1所述的制作方法，其特征在于所述油淋的时间是7min。
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