CN111227190A - 咸蛋清鸡肉米肠及其制作方法 - Google Patents
咸蛋清鸡肉米肠及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种咸蛋清鸡肉米肠的制作方法，由鸡胸肉、咸蛋清、鸡皮、藕粉、鱼籽、糙米粉、益智仁、花椒、啤酒、红茶、合欢皮、刺麒麟、海藻糖、香辛料、肠衣等经各工序制备而成。本发明所述咸蛋清鸡肉米肠的鸡肉含量较高，无腥味，富有弹性，口感不柴，有咀嚼感，解决了鸡肉口感偏柴、弹性不足的问题。
Description
技术领域
本发明属于食品加工领域，具体涉及一种咸蛋清鸡肉米肠及其制作方法。本发明由湖北神丹健康食品有限公司(农业农村部蛋品加工重点实验室)研究开发完成。
背景技术
鸡肉肠因其具有低脂肪、高蛋白、低胆固醇等特点，作为一款新型零食深受消费者的喜爱，广泛流通。为了扩展鸡肉肠消费渠道，不少研究者对鸡肉肠展开研究。如申请号201310705034.6《一种糯米鸡肉肠》，申请号2017102895811.9《一种金钗石斛鸡肉肠》，申请号201410721978.7《食用菌鸡肉肠》，申请号201510160490.6《一种玉米鸡肉肠》，以上研究均是围绕着鸡肉肠风味展开，并未涉及到其品质。但是，由于鸡肉蛋白质的功能特性，造成鸡肉纤维凝胶强度和弹性较差，导致鸡肉肠口感弹性、口感偏木、受众群体收到抑制。
发明内容
本发明所要解决的技术问题是针对上述现有技术存在的不足而提供一种咸蛋清鸡肉麋肠及其制作方法，浅黄色，鸡肉味十足，无腥味，富有弹性，口感不柴，有咀嚼感。
本发明为解决上述提出的问题所采用的技术方案为：
一种咸蛋清鸡肉米肠，其主要原料按重量份数计如下：鸡胸肉30-50份、咸蛋清15-30份、鸡皮2-8份、藕粉3-8份、鱼籽10-20份、糙米粉14-20份、益智仁5-10份、花椒2-10份、啤酒30-50份、红茶2-16、合欢皮1-5份、刺麒麟1-6份、海藻糖6-15份。
本发明还提供一种咸蛋清鸡肉米肠的制作方法，主要包括如下步骤：
(1)按以下重量份称取以下主要原料：鸡胸肉30-50份、咸蛋清15-30份、鸡皮2-8份、藕粉3-8份、鱼籽10-20份、糙米粉14-20份、益智仁5-10份、花椒2-10份、啤酒30-50份、红茶2-16、合欢皮1-5份、刺麒麟1-6份、海藻糖6-15份；。下述步骤中各原料用量均以步骤(1)中的重量份进行；
(2)将鸡胸肉分割成块状，加入花椒、啤酒、益智仁、红茶、合欢皮搅拌5-15min，然后超声腌制，腌制结束后捞出鸡肉块沥干20-40min备用；
(3)绞肉：将步骤(2)所制鸡肉与鸡皮混合，然后利用打浆机绞碎成肉米状，加入咸蛋清、刺麒麟搅拌均匀，然后于超高压条件进行嫩化处理；
(4)将鱼籽于80-100℃炒制5-15s后，添加到步骤(3)所得肉米中搅拌均匀，然后加入糙米粉、藕粉、海藻糖混合均匀，再灌入肠衣，经包装、杀菌、冷却、沥干，即得到咸蛋清鸡肉米肠成品。
按上述方案，鸡胸肉预先剔除表面脂肪和结缔组织，并分割成块状。
按上述方案，步骤(2)中超声参数为：温度10-25℃，时间12-24h，频率16-28khz。
按上述方案，步骤(2)中，
按上述方案，步骤(3)中超高压处理肉糜是为了改变蛋白质构象，达到提高鸡肉嫩度的目的。超高压压力100-300MPa，时间10-40min。
按上述方案，步骤(4)中炒制温度为80-100℃，炒制时间5-15s。
按上述方案，肠衣预先于40-70℃煮至30-60min，然后沥干。其中，所述肠衣为猪小肠、胶原蛋白肠衣、纤维肠衣、塑料肠衣等中的一种。
按上述方案，所述包装为真空连续包装；杀菌采用蒸煮方式，杀菌成型即样品在杀菌过程中凝固成型，杀菌成型分段式杀菌：第一段85-95℃，40-70min；第二段115-130℃，10-30min；冷却方式为温度0-10℃水浸泡30-150min。
与现有技术相比，本发明的有益效果是：
1、本发明所述鸡肉肠为浅黄色，鸡肉味十足，无腥味，富有弹性，口感不柴，有咀嚼感。
2、本发明所述鸡肉米肠制作过程中，先将鸡胸肉分割成块状，加入花椒、啤酒、益智仁、红茶、合欢皮进行腌制，待腌制结束后从腌制料中捞出鸡肉去掉腌制料残渣，一方面是由于鸡肉已经充分入味，另一方面是花椒、益智仁、红茶、合欢皮固体物料带有苦涩味，直接添加到肉肠中影响其滋味。而后采用超高压与刺麒麟、咸蛋清的协同作用对鸡肉纤维蛋白凝胶特性的影响从而提高鸡肉米肠品质，咸蛋清由于其良好的凝胶性好能够使鸡肉米肠的内部组织相对紧密、细腻，组织状态更加均匀，不易折断；而在高压压力条件下，影响鸡肉蛋白质构象而导致蛋白质变性、聚合和凝胶化，进而改变鸡肉质构特性提高其嫩度，从而提高鸡肉肠嫩度。后续再加入藕粉、海藻糖和糙米粉，一方面是为了丰富鸡肉肠的口感和滋味，使其具有独特的谷物香味勾引消费者食欲，另一方面是为了增在鸡肉肠的沙粒感，使咀嚼感更加冲突，感官体验更加明显，有特色；而且海藻糖能够改善鸡胸肉糜的凝胶和流变特性，从而提高鸡肉肠Q弹感。
附图说明
图1、图2、图3分别为本发明所述咸蛋清鸡肉米肠的实物图，去包装图和切片图。
具体实施方式
为了更好地理解本发明，下面结合实施例进一步阐明本发明的内容，但本发明不仅仅局限于下面的实施例。
实施例1
一种咸蛋清鸡肉米肠的制作方法，具体步骤如下：
(1)按以下重量份称取以下原料：鸡胸肉35份、咸蛋清15份、鸡皮2份、藕粉4份、鱼籽10份、糙米粉15份、益智仁5份、花椒2份、啤酒40份、红茶2份、合欢皮2份、刺麒麟2份、海藻糖10份；下述步骤中各原料用量均以步骤(1)中的重量份进行；
(2)原料预处理：剔除鸡胸肉表面脂肪和结缔组织后，分割成块状，尺寸为：5cm*6cm*1cm的长条块状；
(3)腌制：将花椒、啤酒、益智仁、红茶、合欢皮混合后制备成腌制液，加入步骤(2)所制鸡胸肉中搅拌5min后置于超声清洗仪中进行超声腌制，待腌制结束后捞出鸡胸肉块沥干30min；其中，超声参数为：温度20℃，时间12h，频率24KHZ；
(4)绞肉：将鸡皮和步骤(3)所制鸡胸肉混合搅碎成肉糜；
(5)嫩化处理：将咸蛋清、刺麒麟添加到步骤(4)所制肉糜中搅拌均匀后于超高压条件处理，超高压压力为150MPa，处理时间20min；
(6)将鱼籽于90℃炒制5s后添加到步骤(5)制备的肉糜中搅拌8min后，再加入糙米粉、藕粉、海藻糖，混合均匀；
(7)肠衣的处理：将胶原蛋白肠衣于50℃煮制40min，捞起沥干备用；
(8)灌制：将步骤(6)所制肉糜添加到步骤(7)制备的塑料肠衣中，然后进行真空连续包装，再经杀菌成型(第一段85℃，50min；第二段115℃，15min)、冷却(4℃，45min)，然后捞出沥干，即得到咸蛋清鸡肉米肠成品。
实施例2
一种咸蛋清鸡肉米肠的制作方法，具体步骤如下：
(1)按以下重量份称取以下原料：鸡胸肉35份、咸蛋清20份、鸡皮3份、藕粉6份、鱼籽10份、糙米粉15份、益智仁5份、花椒2份、啤酒40份、红茶2份、合欢皮2份、刺麒麟2份、海藻糖8份；下述步骤中各原料用量均以步骤(1)中的重量份进行；
(2)原料预处理：剔除鸡胸肉表面脂肪和结缔组织后，分割成块状，尺寸为：5cm*6cm*1.5cm的长条块状；
(3)腌制：将花椒、啤酒、益智仁、红茶、合欢皮混合后制备成腌制液，加入步骤(2)所制鸡胸肉中搅拌5min后进行超声腌制，待腌制结束后捞出鸡肉块沥干30min，备用；其中，超声参数为：温度20℃，时间24h，频率16KHZ；
(4)绞肉：将鸡皮和步骤(3)所制鸡胸肉混合搅碎成肉糜；
(5)嫩化处理：将咸蛋清、刺麒麟添加到步骤(4)所制肉糜中搅拌均匀后于超高压条件处理，其中超高压压力为100MPa，处理时间30min；
(6)将鱼籽于80℃炒制10s后添加到步骤(5)制备的肉糜中搅拌8min后，再加入藕粉、海藻糖，混合均匀；
(7)肠衣的处理：将胶原蛋白肠衣于50℃煮制40min，捞起沥干备用；
(8)灌制：将步骤(6)所制肉糜添加到步骤(7)制备的塑料肠衣中，然后进行真空连续包装，再经杀菌成型(第一段90℃，50min；第二段121℃，15min)、冷却(4℃，45min)，然后捞出沥干，即得到咸蛋清鸡肉米肠成品。
对比例1
对比例1与实施例1的不同之处在于：步骤(3)中将花椒、啤酒、益智仁、红茶、合欢皮混合后制备成腌制液，就在常规条件下腌制鸡胸肉；腌制温度20℃，腌制时间48h，待腌制结束后捞出鸡肉块沥干30min，备用。
相比实施例1而言，对比例1中鸡肉入味不足，导致样品整体滋味偏淡，不够丰富。
对比例2
对比例2与实施例1的不同之处在于：步骤(3)和步骤(4)合并为一步，直接将花椒、啤酒、益智仁、红茶、合欢皮混合后制备成腌制液，然后加入步骤(2)所制鸡胸肉和鸡皮一起混合搅碎成肉糜。
相比实施例1而言，对比例2中花椒、益智仁、红茶、合欢皮固体物料带有苦涩味，直接混入肉糜中导致鸡肉米肠成品整体后味偏苦，不和谐。
对比例3
对比例3与实施例1的不同之处在于：省略步骤(5)中的超高压条件下处理，直接搅拌均匀。
相比实施例1而言，对比例3中没有对鸡胸肉进行超高压处理，鸡胸肉中肌原纤维蛋白凝胶性较差的问题没有解决，导致样品口感偏粉，嫩度和弹性不足。
以上所述仅是本发明的优选实施方式，应当指出，对于本领域的普通技术人员来说，在不脱离本发明创造构思的前提下，还可以做出若干改进和变换，这些都属于本发明的保护范围。
Claims (9)
1.一种咸蛋清鸡肉米肠，其特征在于它的原料按重量份数计如下：鸡胸肉30-50份、咸蛋清15-30份、鸡皮2-8份、藕粉3-8份、鱼籽10-20份、糙米粉14-20份、益智仁5-10份、花椒2-10份、啤酒30-50份、红茶2-16、合欢皮1-5份、刺麒麟1-6份、海藻糖6-15份。
2.一种咸蛋清肉米肠的制作方法，其特征在于主要包括如下步骤：
（1）按以下重量份称取以下主要原料：鸡胸肉30-50份、咸蛋清15-30份、鸡皮2-8份、藕粉3-8份、鱼籽10-20份、糙米粉14-20份、益智仁5-10份、花椒2-10份、啤酒30-50份、红茶2-16、合欢皮1-5份、刺麒麟1-6份、海藻糖6-15份；下述步骤中各原料用量均以步骤（1）中的重量份进行；
（2）将鸡胸肉分割成块状，加入花椒、啤酒、益智仁、红茶、合欢皮搅拌5-15min，然后超声腌制，腌制结束后捞出鸡肉块沥干20-40min备用；
（3）将步骤（2）所制鸡肉和鸡皮混合搅碎成肉糜，加入咸蛋清、刺麒麟搅拌5-15min后，置于超高压条件下进行嫩化处理；
（4）将鱼籽炒制后添加到步骤（3）所得肉糜中，并加入糙米粉、藕粉、海藻糖拌和均匀，灌装到肠衣中，经杀菌成型、冷却、沥干，即得到咸蛋清肉米肠成品。
3.根据权利要求2所述的一种咸蛋清鸡肉米肠的制作方法，其特征在于鸡胸肉预先剔除表面脂肪和结缔组织，分割成块状。
4.根据权利要求2所述的一种咸蛋清鸡肉米肠的制作方法，其特征在于所述步骤（2）中超声参数为：温度10-25℃，时间12-24h。
5.根据权利要求2所述的一种咸蛋清鸡肉米肠的制作方法，其特征在于所述步骤（3）中超高压处理压力100-300MPa，时间10-40min。
6.根据权利要求2所述的一种咸蛋清鸡肉米肠的制作方法，其特征在于所述步骤（4）炒制温度为80-100℃，炒制时间5-15s。
7.根据权利要求2所述的一种咸蛋清鸡肉米肠的制作方法，其特征在于肠衣预先于40-70℃煮至30-60 min，然后沥干。
8.根据权利要求2所述的一种咸蛋清鸡肉米肠的制作方法，其特征在于所述肠衣为猪小肠、胶原蛋白肠衣、纤维肠衣、塑料肠衣中的一种。
9.根据权利要求2所述的一种咸蛋清鸡肉米肠的制作方法，其特征在于所述包装为真空连续包装；杀菌成型即在杀菌过程中凝固成型，杀菌成型分段式杀菌：第一段85-95℃，40-70min，第二次115-130℃，10-30 min；冷却方式为温度0-10℃水浸泡30-150min。
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