CN111418781A - 一种椰香红烧乳鸽的制作方法 - Google Patents
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Abstract
本发明公开了一种椰香红烧乳鸽的制作方法，包括如下步骤：（1）选择生长期短的乳鸽，清水中浸泡15‑25min，然后过开水烫后立即放入凉水中冷却；（2）将冷却后的乳鸽放入腌制剂中腌制3‑4h，每半小时将原料上下翻动一次；（3）卤煮：将乳鸽冲洗干净后沥干放入到卤汤中卤煮，保持微沸状态，乳鸽完全浸泡于卤汤中；（4）将乳鸽均匀地涂上脆皮水晾干；（5）将乳鸽在温度150‑190℃下进行油炸；（6）油炸后趁热在鸽子表皮上涂刷一层椰子油，得到椰香红烧乳鸽。本发明所得产品感官评价得分9.5分，色差1.90，通过气质联用仪检测出45种挥发性风味成分，其中烯类有15种，醛类有9种，醇类有哦5种，酮类有4种，烯类和醛类是红烧乳鸽的主要香气成分。
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。主要材料有乳鸽，特点是皮脆、肉滑、骨嫩、多汁。
鸽子营养丰富还有滋补保健作用，食用鸽子肉能补血益气，提神健脑，美容养颜等功效。但是目前传统红烧乳鸽的味道比较单一，并且会有鸽子特有的味道，许多消费者因为不喜欢其味道而拒绝食之。
椰子香味广受人民的喜爱，具有独特的香甜和奶香味，椰子油是具有甜果仁香味的油脂，也具有很多功效，制作椰香乳鸽是很好的选择。然而如果直接用椰子油油炸乳鸽，一是费用太高，二是由于椰子油容易气泡，三是纯椰子油油炸的乳鸽颜色偏不够红亮、椰香味太浓，在制作红烧乳鸽的过程中存在容易影响外观和风味等问题，因此如何克服这些问题，使得椰子油与乳鸽最佳结合起来，是不容易解决也是急需解决的问题。
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，外观更好，营养价值更高的椰香红烧乳鸽的制作方法。
为了实现上述目的，本发明采用如下技术方案：
一种椰香红烧乳鸽的制作方法，包括如下步骤：
(1)选择生长期短的乳鸽，清洗干净后在清水中浸泡15-25min，然后过开水烫后立即放入凉水中冷却；
(2)将冷却后的乳鸽放入腌制剂中腌制3-4h，每半小时将原料上下翻动一次；
(3)卤煮：将腌制好的乳鸽冲洗干净后沥干放入到卤汤中卤煮，保持微沸状态25-35min，保持乳鸽完全浸泡于卤汤中；
卤汤配方：质量百分数以乳鸽质量计：食盐8％、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％、客家娘酒10-20％、椰子肉5-10％、纯净水350％；
(4)将卤煮后的乳鸽均匀地涂上脆皮水，然后晾干；
(5)将晾干后的乳鸽在温度150-190℃下进行油炸1-5分钟；
(6)油炸后趁热在鸽子表皮上涂刷一层椰子油，得到椰香红烧乳鸽。
作为优选的，在上述的制作方法中，步骤(5)所述油炸的用油为大豆油和椰子油的混合物，两者重量百分比例为大豆油：椰子油＝6:4-9:1。最佳比例是大豆油：椰子油＝9:1。
作为优选的，在上述的制作方法中，步骤(5)所述油炸的温度是160℃，油炸的时间是4分钟。用油炸锅将油烧至160℃，把晾干的乳鸽入锅炸至表面金黄色、皮脆香酥时出锅，控制在4min左右。此时需要控制好油温，过低会因鸽皮过厚得不到理想效果，且水分损失过多；过高则容易使鸽皮起泡脱离鸽肉，且易炸焦破皮，影响外观。
与现有技术相比，本发明具有如下有益效果：本发明的椰香红烧乳鸽制作方法是一个有机整体，各个步骤协同作用，缺一不可。本发明通过将椰香贯穿于卤汤、油炸以及最后的涂刷中，从而降低了椰子油的使用量进而降低了成本，同时也解决了油炸过程中椰子油容易产生气泡的问题，也大幅度改善了外观。所得产品感官评价得分9.5分，色差1.90，通过气质联用仪检测出45种挥发性风味成分，其中烯类有15种，醛类有9种，醇类有哦5种，酮类有4种，烯类和醛类是红烧乳鸽的主要香气成分。
附图说明
图1为大豆油：椰子油＝9:1条件下制得的红烧乳鸽；
图2为大豆油：椰子油＝9:1测得的红烧乳鸽风味成分总离子流图；
图3为大豆油100％测得的红烧乳鸽风味成分总离子流图。
具体实施方式
实施例1：一种椰香红烧乳鸽的制作方法，包括如下步骤：
(1)选择生长期短的乳鸽，清洗干净后在清水中浸泡20min，然后过开水烫后立即放入凉水中冷却；
(2)将冷却后的乳鸽放入腌制剂中腌制3.5h，每半小时将原料上下翻动一次；
(3)卤煮：将腌制好的乳鸽冲洗干净后沥干放入到卤汤中卤煮，保持微沸状态35min，保持乳鸽完全浸泡于卤汤中；
卤汤配方：质量百分数以乳鸽质量计：食盐8％、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％、客家娘酒15％、椰子肉8％、纯净水350％；
(4)将卤煮后的乳鸽均匀地涂上脆皮水，然后晾干；
(5)将晾干后的乳鸽在温度160℃下进行油炸4分钟；采用的油是大豆油和椰子油的混合物，两者重量百分比例为大豆油：椰子油9:1；
(6)油炸后趁热在鸽子表皮上涂刷一层椰子油，得到椰香红烧乳鸽。所得产品感官评价得分9.5分，色差1.90，通过气质联用仪检测出45种挥发性风味成分，其中烯类有15种，醛类有9种，醇类有哦5种，酮类有4种，烯类和醛类是红烧乳鸽的主要香气成分。结果见表1。
实施例2油炸时间对红烧乳鸽品质的影响
根据以上试验结果，确定使用大豆油(90％)+椰子油(10％)，温度160℃，用油炸锅进行油炸，按照实施例1的方法进行油炸时间试验，结果如表2。
表2油炸时间对红烧乳鸽品质的影响
由表2可以看出，油炸时间在1min-5min范围内，红烧乳鸽的色泽、组织和风味三项感官鉴评得分随着油炸时间的延长而增加，在4min时色泽鲜亮酱红色，在5min时色泽比较暗，因此选择4min最佳。
实施例3大豆油与椰子油比例对红烧乳鸽品质的影响
根据以上试验结果，确定油炸温度160℃，油炸时间4min，按照实施例1的方法进行大豆油和椰子油比例试验，结果如表3。
表3大豆油与椰子油比例对红烧乳鸽品质的影响
由表3可以看出，当大豆油+椰子油＝9:1时风味评分最高，色泽也是最好。由此确定大豆油：椰子油＝9:1时制得的红烧乳鸽风味最佳。大豆油：椰子油＝9:1时制作的红烧乳鸽和纯大豆油制作的红烧乳鸽通过气质联用仪分析的风味成分总离子流图分别见图2、图3。
表1大豆油：椰子油＝9:1条件下得红烧乳鸽的风味成分及相对百分含量
Claims (4)
1.一种椰香红烧乳鸽的制作方法，其特征在于包括如下步骤：
（1）选择生长期短的乳鸽，清洗干净后在清水中浸泡15-25min，然后过开水烫后立即放入凉水中冷却；
（2）将冷却后的乳鸽放入腌制剂中腌制3-4h，每半小时将原料上下翻动一次；
（3）卤煮：将腌制好的乳鸽冲洗干净后沥干放入到卤汤中卤煮，保持微沸状态25-35min，保持乳鸽完全浸泡于卤汤中；
卤汤配方：质量百分数以乳鸽质量计：食盐8 %、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%、客家娘酒10-20%、椰子肉5-10%、纯净水350%；
（4）将卤煮后的乳鸽均匀地涂上脆皮水，然后晾干；
（5）将晾干后的乳鸽在温度150-190℃下进行油炸1-5分钟；
（6）油炸后趁热在鸽子表皮上涂刷一层椰子油，得到椰香红烧乳鸽。
2.如权利要求1所述的制作方法，其特征在于步骤（5）所述油炸的用油为大豆油和椰子油的混合物，两者重量百分比例为大豆油：椰子油6:4-9:1。
3.如权利要求2所述的制作方法，其特征在于所述步骤（5）油炸用油为大豆油和椰子油的混合物，两者重量百分比例为大豆油：椰子油=9:1。
4.如权利要求1所述的制作方法，其特征在于所述步骤（5）油炸的温度是160℃，油炸的时间是4分钟。
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