CN111096420A - 一种鸡胸肉干丝的制作方法 - Google Patents
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Abstract
本发明公开了一种鸡胸肉干丝的制作方法,包括以下步骤：鸡胸肉预处理、煮制、拉丝、挑选、卤制、炒制、烘焙、罐装、外包装。本发明精选鸡胸肉为主，制作出的鸡胸肉干丝含丰富的蛋白质，低脂肪，无油少盐，具有高于鸡胸肉二倍的蛋白质；色泽好，鸡胸肉干丝不结块，蓬松度较高，味道香，口感好。
Description
技术领域
本发明涉及食品加工技术领域，具体为一种鸡胸肉干丝的制作方法。
背景技术
鸡肉具有含维生素C、E等，蛋白质的含量比例较高，种类多，而且消化率高，很容易被人体吸收利用，有增强体力、强壮身体的作用，另外含有对人体生长发育有重要作用的磷脂类，是中国人膳食结构中脂肪和磷脂的重要来源之一。
我国的肉制品加工历史悠久，目前制备的鸡肉便携小零食多是带有汤汁的真空包装，或者块状且脱水的肉干，不利于食用，而且脂肪含量高，不符合现代绿色、健康消费观念。
发明内容
本发明的目的在于针对现有技术的不足之处，提供一种鸡胸肉干丝的制作方法，具有色泽好、脂肪含量低、蛋白质含量高的特点。
为实现上述目的，本发明提供如下技术方案：
一种鸡胸肉干丝的制作方法，包括以下步骤：
(1)预处理：精选鸡胸肉200份，洗净，然后用料酒、盐、白砂糖、豌豆粉、大豆油、酱油、蕃茄酱混合，并包裹鸡胸肉，进行淹渍10-20min，待淹渍后取出，切成鸡肉片；
(2)煮制：将鸡肉片放入沸水中，加入少量盐、八角、姜片，直到九成熟的状态，捞起；
(3)拉丝：待初煮的鸡肉片自然冷却后，将鸡肉片挤压膨化，拉丝；
(4)挑选：将较粗的鸡肉丝挑选出来，只保留较细的鸡肉丝，每根鸡肉丝的直径低于0.2mm；
(5)卤制：将鸡肉丝放入沸水中，加入卤料，对鸡肉丝进行卤制；
(6)炒制：待卤制完后，捞起冷却，进行炒制，在炒制过程中，加入0.4-0.6份的乳酸链球菌，不断翻炒，搅拌均匀；
(7)烘焙：将炒制后的鸡肉丝放入烘房的格架上，烘房温度保持在50℃-60℃，烘烤4-5个小时，每隔20min-30min翻动一次鸡肉丝，以免烤焦；
(8)罐装：烘焙的鸡肉丝冷却后，再精挑选出糊状碎块、粒、丝弃用，然后罐包装；
(9)外包装：封罐完成后，清洗，杀菌，再外包装。
优选的，步骤(1)中的料酒1.0-2.0份、盐1.0-1.5份、白砂糖5-10份、豌豆粉15-20份、大豆油4-8份、酱油7-10份、蕃茄酱10-15份；蕃茄酱的加入可使鸡肉色泽更加红亮。
优选的，步骤(2)中盐1.5-2.5份，八角1.0-1.5份，姜片2.0-2.5份，以进一步去除鸡肉的腥味。
优选的，步骤(3)中挤压膨化的螺杆转速为200-300r/min，温度为150-160℃，处理压力为1.0-1.5MPa，机内停留时间10-15s；通过膨化机挤压膨化，可使鸡肉蓬松，利于拉丝。
优选的，步骤(5)中的卤料由以下各组份组成，八角0.5-1.5份，桂皮0.5-1.0份，甘松0.3-0.6份、小茴香0.6-1.0份，肉寇0.4-0.7份、香叶0.3-0.5份、甘草0.5-0.8份、香茅草0.9-1.2份，通过添加上述卤料，提高鸡肉丝口感。
优选的，步骤(6)中的炒制过程为：首先炒压阶段，用中火，不断翻炒，要注意不要炒得过早或过迟，炒压过早，肉丝未烂，不易压散，炒压过迟，肉丝太烂，容易产生焦锅糊底现象；然后炒干阶段，用小火，并加入乳酸链球菌，连续勤炒勤翻，操作要轻而均匀，在肉丝全部松散和水分完全炒干时，颜色由灰棕色转变成灰黄色。
优选的，步骤(9)中封罐完成后，使用淋浴管喷洒酒精对包装罐周围进行清洗，然后对包装罐进行泄露检测，检测完毕后，将包装罐置于杀菌釜内进行杀菌，杀菌温度为100-110℃，时间为60-80s，杀菌完成后进行外包装。
与现有技术相比，本发明具备以下有益效果：
1、精选鸡胸肉为主，鸡胸肉含丰富的蛋白质，低脂肪，无油少盐，具有高于鸡胸肉二倍的蛋白质。
2、色泽好，鸡胸肉干丝不结块，蓬松度较高，味道香，口感好。
具体实施方式
下面对本发明的较佳实施例进行详细阐述，以使本发明的优点和特征能更易于被本领域技术人员理解，从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种鸡胸肉干丝的制作方法，包括以下步骤：
(1)预处理：精选鸡胸肉200份，洗净，然后用料酒1.0份、盐1.0份、白砂糖5份、豌豆粉15份、大豆油4份、酱油7份、蕃茄酱10份混合，并包裹鸡胸肉，进行淹渍20min，待淹渍后取出，切成鸡肉片；
(2)煮制：将鸡肉片放入沸水中，加入盐1.5份，八角1.0份，姜片2.0份，直到九成熟的状态，捞起；
(3)拉丝：待初煮的鸡肉片自然冷却后，将鸡肉片放入膨化机，挤压膨化，螺杆转速为200r/min，温度为150℃，处理压力为1.0MPa，机内停留时间10s，膨化后开始拉丝；
(4)挑选：将较粗的鸡肉丝挑选出来，只保留较细的鸡肉丝，每根鸡肉丝的直径低于0.2mm；
(5)卤制：将鸡肉丝放入沸水中，加入八角0.5份，桂皮0.5份，甘松0.3份、小茴香0.6份，肉寇0.4份、香叶0.3份、甘草0.5份、香茅草0.9份，对鸡肉丝进行卤制；
(6)炒制：待卤制完后，捞起冷却，进行炒制，首先炒压阶段，用中火，不断翻炒，要注意不要炒得过早或过迟，炒压过早，肉丝不易压散，炒压过迟，肉丝太烂，容易产生焦锅糊底现象；然后炒干阶段，用小火，并加入0.5份乳酸链球菌，连续勤炒勤翻，操作要轻而均匀，在肉丝全部松散和水分完全炒干时，颜色由灰棕色转变成灰黄色。
(7)烘焙：将炒制后的鸡肉丝放入烘房的格架上，烘房温度保持在50℃，烘烤4个小时，每隔20min翻动一次鸡肉丝，以免烤焦；
(8)罐装：烘焙的鸡肉丝冷却后，再精挑选出糊状碎块、粒、丝弃用，然后罐包装；
(9)外包装：封罐完成后，使用淋浴管喷洒酒精对包装罐周围进行清洗，然后对包装罐进行泄露检测，检测完毕后，将包装罐置于杀菌釜内进行杀菌，杀菌温度为100℃，时间为60s，杀菌完成后进行外包装。
实施例2
一种鸡胸肉干丝的制作方法，包括以下步骤：
(1)预处理：精选鸡胸肉200份，洗净，然后用料酒1.5份、盐1.2份、白砂糖7份、豌豆粉17份、大豆油6份、酱油8.5份、蕃茄酱12.5份混合，并包裹鸡胸肉，进行淹渍20min，待淹渍后取出，切成鸡肉片；
(2)煮制：将鸡肉片放入沸水中，加入盐2份，八角1.2份，姜片2.2份，直到九成熟的状态，捞起；
(3)拉丝：待初煮的鸡肉片自然冷却后，将鸡肉片放入膨化机，挤压膨化，螺杆转速为250r/min，温度为155℃，处理压力为1.2MPa，机内停留时间10s，膨化后开始拉丝；
(4)挑选：将较粗的鸡肉丝挑选出来，只保留较细的鸡肉丝，每根鸡肉丝的直径低于0.2mm；
(5)卤制：将鸡肉丝放入沸水中，加入八角1份，桂皮0.8份，甘松0.4份、小茴香0.8份，肉寇0.5份、香叶0.4份、甘草0.55份、香茅草1份，对鸡肉丝进行卤制；
(6)炒制：待卤制完后，捞起冷却，进行炒制，首先炒压阶段，用中火，不断翻炒，要注意不要炒得过早或过迟，炒压过早，肉丝不易压散，炒压过迟，肉丝太烂，容易产生焦锅糊底现象；然后炒干阶段，用小火，并加入0.5份乳酸链球菌，连续勤炒勤翻，操作要轻而均匀，在肉丝全部松散和水分完全炒干时，颜色由灰棕色转变成灰黄色。
(7)烘焙：将炒制后的鸡肉丝放入烘房的格架上，烘房温度保持在55℃，烘烤4.5个小时，每隔20min翻动一次鸡肉丝，以免烤焦；
(8)罐装：烘焙的鸡肉丝冷却后，再精挑选出糊状碎块、粒、丝弃用，然后罐包装；
(9)外包装：封罐完成后，使用淋浴管喷洒酒精对包装罐周围进行清洗，然后对包装罐进行泄露检测，检测完毕后，将包装罐置于杀菌釜内进行杀菌，杀菌温度为100℃，时间为60s，杀菌完成后进行外包装。
实施例3
一种鸡胸肉干丝的制作方法，包括以下步骤：
(1)预处理：精选鸡胸肉200份，洗净，然后用料酒2.0份、盐1.5份、白砂糖10份、豌豆粉20份、大豆油8份、酱油10份、蕃茄酱15份混合，并包裹鸡胸肉，进行淹渍20min，待淹渍后取出，切成鸡肉片；
(2)煮制：将鸡肉片放入沸水中，加入盐2.5份，八角1.5份，姜片2.5份，直到九成熟的状态，捞起；
(3)拉丝：待初煮的鸡肉片自然冷却后，将鸡肉片放入膨化机，挤压膨化，螺杆转速为300r/min，温度为160℃，处理压力为1.5MPa，机内停留时间15s，膨化后开始拉丝；
(4)挑选：将较粗的鸡肉丝挑选出来，只保留较细的鸡肉丝，每根鸡肉丝的直径低于0.2mm；
(5)卤制：将鸡肉丝放入沸水中，加入八角1.5份，桂皮1.0份，甘松0.6份、小茴香1.0份，肉寇0.7份、香叶0.5份、甘草0.8份、香茅草1.2份，对鸡肉丝进行卤制；
(6)炒制：待卤制完后，捞起冷却，进行炒制，首先炒压阶段，用中火，不断翻炒，要注意不要炒得过早或过迟，炒压过早，肉丝不易压散，炒压过迟，肉丝太烂，容易产生焦锅糊底现象；然后炒干阶段，用小火，并加入0.4-0.6份乳酸链球菌，连续勤炒勤翻，操作要轻而均匀，在肉丝全部松散和水分完全炒干时，颜色由灰棕色转变成灰黄色。
(7)烘焙：将炒制后的鸡肉丝放入烘房的格架上，烘房温度保持在60℃，烘烤5个小时，每隔20min翻动一次鸡肉丝，以免烤焦；
(8)罐装：烘焙的鸡肉丝冷却后，再精挑选出糊状碎块、粒、丝弃用，然后罐包装；
(9)外包装：封罐完成后，使用淋浴管喷洒酒精对包装罐周围进行清洗，然后对包装罐进行泄露检测，检测完毕后，将包装罐置于杀菌釜内进行杀菌，杀菌温度为100℃，时间为60s，杀菌完成后进行外包装。
下表1给出了实施例1-的评定结果
表1 实施例1-3的鸡胸肉干丝评定结果
| 实施例 | 颜色 | 蓬松度 | 味觉 |
| 1 | 灰棕色 | 较蓬松 | 香味低 |
| 2 | 灰黄色 | 松散 | 味香 |
| 3 | 焦黄色 | 轻微结团 | 味略苦 |
通过表1，可知，采用实施例2制作出的鸡肉丝色泽、蓬松度、味觉均达到最佳状态。
本发明制作出的鸡胸肉干丝用途广泛，具体如下：
应用实施例1
通过实施例2制得的肉干丝可用于制作肉松面包，具有营养价值高，味道好的优点，其营养成分如下表2
表2 应用实施例1的营养成份
应用实施例2
将本发明制得的肉干丝用于制作零食，具有脂肪含量低，蛋白质含量高的优点，其营养成分如下表3
表3 应用实施例2的营养成份
需要说明的是，术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含，从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素，而且还包括没有明确列出的其他要素，或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下，由语句“包括一个……”限定的要素，并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (7)
1.一种鸡胸肉干丝的制作方法，其特征在于，包括以下步骤：
(1)预处理：精选鸡胸肉200份，洗净，然后用料酒、盐、白砂糖、豌豆粉、大豆油、酱油、蕃茄酱混合，并包裹鸡胸肉，进行淹渍10-20min，待淹渍后取出，切成鸡肉片；
(2)煮制：将鸡肉片放入沸水中，加入少量盐、八角、姜片，直到九成熟的状态，捞起；
(3)拉丝：待初煮的鸡肉片自然冷却后，将鸡肉片挤压膨化，拉丝；
(4)挑选：将较粗的鸡肉丝挑选出来，只保留较细的鸡肉丝，每根鸡肉丝的直径低于0.2mm；
(5)卤制：将鸡肉丝放入沸水中，加入卤料，对鸡肉丝进行卤制；
(6)炒制：待卤制完后，捞起冷却，进行炒制，在炒制过程中，加入0.4-0.6份的乳酸链球菌，不断翻炒，搅拌均匀；
(7)烘焙：将炒制后的鸡肉丝放入烘房的格架上，烘房温度保持在50℃-60℃，烘烤4-5个小时，每隔20min-30min翻动一次鸡肉丝，以免烤焦；
(8)罐装：烘焙的鸡肉丝冷却后，再精挑选出糊状碎块、粒、丝弃用，然后罐包装；
(9)外包装：封罐完成后，清洗，杀菌，再外包装。
2.根据权利要求1所述的一种鸡胸肉干丝的制作方法，其特征在于，步骤(1)中的料酒1.0-2.0份、盐1.0-1.5份、白砂糖5-10份、豌豆粉15-20份、大豆油4-8份、酱油7-10份、蕃茄酱10-15份。
3.根据权利要求1所述的一种鸡胸肉干丝的制作方法，其特征在于，步骤(2)中盐1.5-2.5份，八角1.0-1.5份，姜片2.0-2.5份。
4.根据权利要求1所述的一种鸡胸肉干丝的制作方法，其特征在于，步骤(3)中挤压膨化的螺杆转速为200-300r/min，温度为150-160℃，处理压力为1.0-1.5MPa，机内停留时间10-15s。
5.根据权利要求1所述的一种鸡胸肉干丝的制作方法，其特征在于，步骤(5)中的卤料由以下各组份组成，八角0.5-1.5份，桂皮0.5-1.0份，甘松0.3-0.6份、小茴香0.6-1.0份，肉寇0.4-0.7份、香叶0.3-0.5份、甘草0.5-0.8份、香茅草0.9-1.2份。
6.根据权利要求1所述的一种鸡胸肉干丝的制作方法，其特征在于，步骤(6)中的炒制过程为：首先炒压阶段，用中火，不断翻炒；然后炒干阶段，用小火，并加入乳酸链球菌，连续勤炒勤翻，操作要轻而均匀。
7.根据权利要求1所述的一种鸡胸肉干丝的制作方法，其特征在于，步骤(9)中封罐完成后，使用淋浴管喷洒酒精对包装罐周围进行清洗，然后对包装罐进行泄露检测，检测完毕后，将包装罐置于杀菌釜内进行杀菌，杀菌温度为100-110℃，时间为60-80s，杀菌完成后进行外包装。
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