CN111034933A - 禽腿腌制保水的方法及其所得的禽腿腌制冻品与烹饪方法 - Google Patents

禽腿腌制保水的方法及其所得的禽腿腌制冻品与烹饪方法 Download PDF

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CN111034933A
CN111034933A CN201911337505.6A CN201911337505A CN111034933A CN 111034933 A CN111034933 A CN 111034933A CN 201911337505 A CN201911337505 A CN 201911337505A CN 111034933 A CN111034933 A CN 111034933A
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legs
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魏超
周先锋
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Wuhan Liangzhilong Food Material Co ltd
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Abstract

本发明公开了一种禽腿腌制保水的方法及其所得的禽腿腌制冻品与烹饪方法，包括如下步骤，步骤1：将冻藏的禽腿解冻，挑选；步骤2：向步骤1中所挑选的禽腿中注入卤水，卤水的水温低于5℃，且每个禽腿中注入的卤水与禽腿的质量比为23‑28％；步骤3：将经步骤2处理后的禽腿置于滚揉机中滚揉40‑80min后取出；步骤4：将经步骤3处理后的禽腿置于锅中水煮，锅中水温保持在80‑85℃，至禽腿中心温度达到72℃时；步骤5：将经步骤4处理后的禽腿经灭菌、冷冻后再包装，即得到禽腿腌制冻品。本方法通过直接往禽腿中注入卤水，使得其入味好，且在腌制过程中能弥补禽腿的水分流失，从而实现禽腿既腌制入味又能保水，同时使得卤料能尽可能多的保留在禽腿中。

Description

禽腿腌制保水的方法及其所得的禽腿腌制冻品与烹饪方法
技术领域
本发明属于食材领域，尤其涉及一种禽腿腌制保水的方法及其所得的禽腿腌制冻品与烹饪方法。
背景技术
目前在禽腿，如鸡腿、火鸡腿、鸭腿和鹅腿的腌制主要是支架在禽腿上撒盐后滚揉，但在滚揉腌制过程中主要存在两个问题，一是盐分难以入味，二是禽腿在腌制过程中失水严重，而影响禽腿的口感，而传统的腌制过程中与保水是一个相互对立的过程，如何使得禽腿在腌制过程中既能保水是一个值得思考的问题。
发明内容
为了解决上述技术问题，本发明的目的之一在于提供一种禽腿的腌制保水方法，其能在腌制过程中保持禽腿中的水分，同时能保证腌制过程中入味充分。
为了实现上述目的，本发明的技术方案如下：一种禽腿腌制保水的方法，包括如下步骤，步骤1：将冻藏的禽腿取出解冻，挑选表皮无病斑的禽腿备用；
步骤2：向步骤1中所挑选的禽腿中注入卤水，所述卤水的水温低于5℃，且每个禽腿中注入的卤水与禽腿的质量比为23-28％；
步骤3：将经步骤2处理后的禽腿置于滚揉机中滚揉40-80min后取出；
步骤4：将经步骤3处理后的禽腿置于锅中水煮，锅中水温保持在80-85℃，至禽腿中心温度达到72℃时，将禽腿从锅中捞出沥水；
步骤5：将经步骤4处理后的禽腿经灭菌、冷冻后再包装，即得到禽腿腌制冻品。
上述技术方案的有益效果在于，本方法通过直接往禽腿中注入卤水，使得其入味好，且在腌制过程中能弥补禽腿的水分流失，从而实现禽腿既腌制入味又能保水，同时使得卤料能尽可能多的保留在禽腿中。
上述技术方案中所述禽腿为鸡腿、火鸡腿、鸭腿或鹅腿。
上述技术方案的有益效果在于，上述禽腿均是受广大食客所喜爱的食材。
上述技术方案中所述步骤1中解冻条件为自然解冻。
上述技术方案的有益效果在于，能最大程度减小对禽腿风味的影响。
上述技术方案中所述卤水中包括复合磷酸盐、卡拉胶、食用盐、大豆浓缩蛋白和变性淀粉。
上述技术方案的有益效果在于，其中，复合磷酸盐可以有助于食品品种的多样化，改善其色、香、味、形，保持食品的新鲜度和质量；卡拉胶作为一种胶凝剂，其能将卤水胶凝在禽腿内，避免卤水的流失，尽可能的保留卤水的各项成分；食用盐进行腌制，其中由于卤水在禽腿中流失量少，故其使用量较传统的腌制方法的食用盐的使用量少；大豆浓缩蛋白可在禽腿中补充植物蛋白，使得禽腿味道更加鲜美，营养更佳丰富，变性淀粉使得禽腿具有更好的加工性能。
上述技术方案中所述卤水中复合磷酸盐的质量浓度为3‰，卡拉胶的质量浓度为1‰，食用盐质量浓度为4.5‰，大豆浓缩蛋白的质量浓度为9‰，变性淀粉的质量浓度为6‰。
上述技术方案的有益效果在于，其浓度合适，使得禽腿的风味更佳。
上述技术方案中所述步骤5中灭菌过程为将禽腿置于紫外线下照射，照射时间为30min-1h。
上述技术方案的有益效果在于，采用紫外线灭菌不会退禽腿的肉质造成影响，保持禽腿的生鲜特点。
上述技术方案中所述冷冻过程采用的为单冻机，其冷冻温度为-30℃至-27℃之间，冷冻时间为35-45min，且在禽腿中心温度低于-15℃时方可包装。
上述技术方案的有益效果在于，其冷冻效果好，且保证禽腿冻透，便于贮藏。
本发明的目的之二在于提供一种由上述所述禽腿腌制保水方法所制备的禽腿腌制冻品。
本发明的目的之三在于提供一种如上所述冷冻食品的烹饪方法，取出禽腿腌制冻品自然解冻，清洗后油炸至表面金黄即可食用。
具体实施方式
以下结合实施例对本发明的原理和特征进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。
实施例1
本实施例提供了一种禽腿腌制保水的方法，包括如下步骤，步骤1：将冻藏的禽腿取出自然解冻，挑选表皮无病斑的禽腿备用；
步骤2：向步骤1中所挑选的禽腿中注入卤水，所述卤水的水温低于5℃，且每个禽腿中注入的卤水与禽腿的质量比为23-28％，优选的卤水与禽腿的质量比为25％；
步骤3：将经步骤2处理后的禽腿置于滚揉机中滚揉40-80min后取出，其中，优选的，所述滚揉时间为60min；
步骤4：将经步骤3处理后的禽腿置于锅中水煮，锅中水温保持在80-85℃，至禽腿中心温度达到72℃时，将禽腿从锅中捞出沥水；
步骤5：将经步骤4处理后的禽腿经灭菌、冷冻后再包装，即得到禽腿腌制冻品。本方法通过直接往禽腿中注入卤水，使得其入味好，且在腌制过程中能弥补禽腿的水分流失，从而实现禽腿既腌制入味又能保水，同时使得卤料能尽可能多的保留在禽腿中。
其中，所述禽腿为鸡腿、火鸡腿、鸭腿或鹅腿。
其中，上述技术方案中所述卤水中包括复合磷酸盐、卡拉胶、食用盐、大豆浓缩蛋白和变性淀粉，其中，复合磷酸盐可以有助于食品品种的多样化，改善其色、香、味、形，保持食品的新鲜度和质量；卡拉胶作为一种胶凝剂，其能将卤水胶凝在禽腿内，避免卤水的流失，尽可能的保留卤水的各项成分；食用盐进行腌制，其中由于卤水在禽腿中流失量少，故其使用量较传统的腌制方法的食用盐的使用量少；大豆浓缩蛋白可在禽腿中补充植物蛋白，使得禽腿味道更加鲜美，营养更佳丰富，变性淀粉使得禽腿具有更好的加工性能。
上述技术方案中所述卤水中复合磷酸盐的质量浓度为3‰，卡拉胶的质量浓度为1‰，食用盐质量浓度为4.5‰，大豆浓缩蛋白的质量浓度为9‰，变性淀粉的质量浓度为6‰，卤水配制完成后置于冰箱中冷藏至其温度低于5℃，但不能成冰，其浓度合适，使得禽腿的风味更佳。
上述技术方案中所述步骤5中灭菌过程为将禽腿置于紫外线下照射，照射时间为30min-1h；照射时间优选的为45min,采用紫外线灭菌不会退禽腿的肉质造成影响，保持禽腿的生鲜特点，其中，照射过程中需经常翻料，如此使得灭菌效果最佳。
上述技术方案中所述冷冻过程采用的为单冻机，其冷冻温度为-30℃至-27℃之间，冷冻时间为35-45min，且在禽腿中心温度低于-15℃时方可包装，其冷冻效果好，且保证禽腿冻透，便于贮藏。
实施例2
本实施例提供了一种由实施例1所述禽腿腌制保水方法所制备的禽腿腌制冻品。
实施例3
本实施例提供一种如实施例2所述冷冻食品的烹饪方法，取出禽腿腌制冻品自然解冻，清洗后油炸至表面金黄即可食用，本实施例的油炸禽腿的口味独特，其水分充足不油腻，且入味效果好。
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。

Claims (9)

1.一种禽腿腌制保水的方法，其特征在于，包括如下步骤，步骤1：将冻藏的禽腿取出解冻，挑选表皮无病斑的禽腿备用；
步骤2：向步骤1中所挑选的禽腿中注入卤水，所述卤水的水温低于5℃，且每个禽腿中注入的卤水与禽腿的质量比为23-28％；
步骤3：将经步骤2处理后的禽腿置于滚揉机中滚揉40-80min后取出；
步骤4：将经步骤3处理后的禽腿置于锅中水煮，锅中水温保持在80-85℃，至禽腿中心温度达到72℃时，将禽腿从锅中捞出沥水；
步骤5：将经步骤4处理后的禽腿经灭菌、冷冻后再包装，即得到禽腿腌制冻品。
2.根据权利要求1所述的禽腿腌制保水方法，其特征在于，所述禽腿为鸡腿、火鸡腿、鸭腿或鹅腿。
3.根据权利要求1所述的禽腿腌制保水方法，其特征在于，所述步骤1中解冻条件为自然解冻。
4.根据权利要求1所述的禽腿腌制保水方法，其特征在于，所述卤水中包括复合磷酸盐、卡拉胶、食用盐、大豆浓缩蛋白和变性淀粉。
5.根据权利要求4所述的禽腿腌制保水方法，其特征在于，所述卤水中复合磷酸盐的质量浓度为3‰，卡拉胶的质量浓度为1‰，食用盐质量浓度为4.5‰，大豆浓缩蛋白的质量浓度为9‰，变性淀粉的质量浓度为6‰。
6.根据权利要求1所述的禽腿腌制保水方法，其特征在于，所述步骤5中灭菌过程为将禽腿置于紫外线下照射，照射时间为30min-1h。
7.根据权利要求1所述的禽腿腌制保水方法，其特征在于，所述冷冻过程采用的为单冻机，其冷冻温度为-30℃至-27℃之间，冷冻时间为35-45min，且在禽腿中心温度低于-15℃时方可包装。
8.一种由权利要求1-7任一项所述禽腿腌制保水方法所制备的禽腿腌制冻品。
9.一种如权利要求8所述冷冻食品的烹饪方法，其特征在于，取出禽腿腌制冻品自然解冻，清洗后油炸至表面金黄即为油炸禽腿菜肴。
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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19990073540A (ko) * 1999-07-21 1999-10-05 엄상정 닭고기를원료로한튀김냉동식품의제조방법
CN103125964A (zh) * 2011-12-01 2013-06-05 南京农业大学 一种低温鸡腿生产方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19990073540A (ko) * 1999-07-21 1999-10-05 엄상정 닭고기를원료로한튀김냉동식품의제조방법
CN103125964A (zh) * 2011-12-01 2013-06-05 南京农业大学 一种低温鸡腿生产方法

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