CN111034938A - 一种乳酸发酵薄荷香风干鸭肉的加工方法 - Google Patents

一种乳酸发酵薄荷香风干鸭肉的加工方法 Download PDF

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CN111034938A
CN111034938A CN202010002336.7A CN202010002336A CN111034938A CN 111034938 A CN111034938 A CN 111034938A CN 202010002336 A CN202010002336 A CN 202010002336A CN 111034938 A CN111034938 A CN 111034938A
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duck
parts
meat
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mint
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苏魁
刘登伟
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Anhui Shuxiang Food Co ltd
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    • 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
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45—Addition of, or treatment with, microorganisms
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • 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

本发明公开了一种乳酸发酵薄荷香风干鸭肉的加工方法，包括以下步骤：将鸭宰杀后脱毛，洗净，将鸭内脏取出,得鸭生肉备用；将鸭生肉浸泡于去腥料中，再放入冷藏库中，速冻后，得鸭生肉冰块，保持20‑30h；将鸭生肉冰块化冻后，全身涂抹发酵腌制料，静置10‑12h后，于‑5至0℃的冰水中浸泡10‑20min，自然风干，即得。本发明制得的风干鸭肉，烧熟后鸭肉软嫩，有蛋蛋的薄荷香气，有助于刺激食欲，而且不油腻。

Description

一种乳酸发酵薄荷香风干鸭肉的加工方法
技术领域
本发明涉及食品加工领域，确切地说是一种乳酸发酵薄荷香风干鸭肉的加工方法。
背景技术
鸭是为餐桌上的上乘肴馔，也是人们进补的优良食品。鸭肉的营养价值与鸡肉相仿。但在中医看来，鸭子吃的食物多为水生物，故其肉性味甘、寒，入肺胃肾经，有滋补、养胃、补肾、除痨热骨蒸、消水肿、止热痢、止咳化痰等作用。
鸭肉蛋白质含量比畜肉含量高得多，脂肪含量适中且分布较均匀，但是鸭肉具有一种腥味，很多人难以接受。
发明内容
本发明的目的在于提供一种乳酸发酵薄荷香风干鸭肉的加工方法。
上述目的通过以下方案实现：
一种乳酸发酵薄荷香风干鸭肉的加工方法，其特征在于，包括以下步骤：
(1)将鸭宰杀后脱毛，洗净，将鸭内脏取出,得鸭生肉备用；
(2)将白醋、酸奶、蜂蜜、羊栖菜、木薯粉、啤酒花按一定重量份混匀后，25-30℃下静置10-20h，得发酵腌制料备用；
(3)将生姜、薄荷按一定重量份混匀，搅碎，再与米酒按一定重量份混匀后，煮10-20min，冷却，得去腥料备用；
(4)将鸭生肉先放入微波设备中微波处理一段时间，然后取出，快速浸泡于去腥料中，浸泡保持24h后取出，沥干；
(5)将沥干后的鸭生肉，全身涂抹发酵腌制料，室温下密封静置6-8天后，取出自然风干，即得。
进一步地，所述的发酵腌制料由下述重量份得原料制得：
白醋1-2、酸奶50-70、蜂蜜4-8、羊栖菜1-2、木薯粉1-5、啤酒花1-3。
进一步地，所述的去腥料由下述重量份得原料制得：生姜1-3、薄荷1-3、米酒50-100。
步骤(4)所述微波处理的微波频率介于100MHz和200GHz之间，微波处理的时间由鸭生肉的质量大小确定，一般满足30-40s/kg。
本发明的有益效果为：
(1)本发明通过酸奶与蜂蜜、羊栖菜、木薯粉、啤酒花等原料复配，获得的腌制料，此腌制料中含有乳酸菌，将其用来腌制发酵薄荷香风干鸭肉，发酵后的鸭肉基本没有了腥味，而且蛋白质在微生物的作用下被部分分解，更易消化吸收，同时薄荷、生姜与米酒复配而得的去腥料，进一步有效去腥的同时还能够增加本发明的口感，去油解腻；
(2)本发明制得的风干鸭肉，烧制时容易加工，鸭肉软嫩，淡淡的薄荷香味香，有助于刺激食欲，而且不油腻。
具体实施方式
一种乳酸发酵薄荷香风干鸭肉的加工方法，包括以下步骤：
(1)将鸭宰杀后脱毛，洗净，将鸭内脏取出,得鸭生肉备用；
(2)将白醋、酸奶、蜂蜜、羊栖菜、木薯粉、啤酒花按一定重量份混匀后，30℃下静置20h，得发酵腌制料备用；
(3)将生姜、薄荷按一定重量份混匀，搅碎，再与米酒按一定重量份混匀后，煮15min，冷却，得去腥料备用；
(4)将鸭生肉先放入微波设备中微波处理一段时间，然后取出，快速浸泡于去腥料中，浸泡保持24h后取出，沥干；
(5)将沥干后的鸭生肉，全身涂抹发酵腌制料，室温下密封静置6-8天后，取出自然风干，即得。
所述的发酵腌制料由下述重量(kg)得原料制得：
白醋2、酸奶70、蜂蜜8、羊栖菜2、木薯粉4、啤酒花3。
所述的去腥料由下述重量(kg)得原料制得：生姜3、薄荷1、米酒80。
对比实施例：
一种乳酸发酵薄荷香风干鸭肉的加工方法，包括以下步骤：
(1)将鸭宰杀后脱毛，洗净，将鸭内脏取出,得鸭生肉备用；
(2)将鸭生肉浸泡于去腥料中浸泡24h取出沥干；
(3)将浸泡沥干后的鸭生肉全身涂抹市售腌制料，室温下密封静置6-8天后，取出自然风干，即得。
所述的去腥料采用老恒和葱姜料酒、腌制料采用味好美新奥尔良烤翅腌料粉。
下面按照工艺流程分别进行实验操作，并由十名专业人员对实施例以及对比实施例进行感官和口味评价，表1为鸭肉感官评价标准。
表1 鸭肉感官评价标准
Figure BDA0002353948570000031
本实施例和对比实施例进行感官评价，结果如表2
表2 对比结果
Figure BDA0002353948570000032
由表2可以看出本实施例和对比实施例的色泽差距不大，但是本实施例的口感和口味相较对比实施例有着很大的优势。

Claims (4)

1.一种乳酸发酵薄荷香风干鸭肉的加工方法，其特征在于，包括以下步骤：
(1)将鸭宰杀后脱毛，洗净，将鸭内脏取出,得鸭生肉备用；
(2)将白醋、酸奶、蜂蜜、羊栖菜、木薯粉、啤酒花按一定重量份混匀后，25-30℃下静置10-20h，得发酵腌制料备用；
(3)将生姜、薄荷按一定重量份混匀，搅碎，再与米酒按一定重量份混匀后，煮10-20min，冷却，得去腥料备用；
(4)将鸭生肉先放入微波设备中微波处理一段时间，然后取出，快速浸泡于去腥料中，浸泡保持24h后取出，沥干；
(5)将沥干后的鸭生肉，全身涂抹发酵腌制料，室温下密封静置6-8天后，取出自然风干，即得。
2.根据权利要求1所述的一种乳酸发酵薄荷香风干鸭肉的加工方法，其特征在于：所述的发酵腌制料由下述重量份得原料制得：
白醋1-2、酸奶50-70、蜂蜜4-8、羊栖菜1-2、木薯粉1-5、啤酒花1-3。
3.根据权利要求1所述的一种乳酸发酵薄荷香风干鸭肉的加工方法其特征在于：所述的去腥料由下述重量份得原料制得：生姜1-3、薄荷1-3、米酒50-100。
4.根据权利要求1所述的一种乳酸发酵薄荷香风干鸭肉的加工方法其特征在于：步骤(4)所述微波处理的微波频率介于100MHz和200GHz之间，微波处理的时间由鸭生肉的质量大小确定，一般满足30-40s/kg。
CN202010002336.7A 2020-01-02 2020-01-02 一种乳酸发酵薄荷香风干鸭肉的加工方法 Pending CN111034938A (zh)

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