CN111587996A - 一种鸡肝脆粒产品的生产工艺 - Google Patents

一种鸡肝脆粒产品的生产工艺 Download PDF

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CN111587996A
CN111587996A CN202010438726.9A CN202010438726A CN111587996A CN 111587996 A CN111587996 A CN 111587996A CN 202010438726 A CN202010438726 A CN 202010438726A CN 111587996 A CN111587996 A CN 111587996A
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chicken liver
blocks
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drying
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闫征
吴海虹
徐为民
王道营
诸永志
卞欢
邹烨
张新笑
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Jiangsu Academy of Agricultural Sciences
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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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
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    • 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
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    • 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
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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    • 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
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract

本发明公开了一种鸡肝脆粒产品的生产工艺，它包括以下步骤：新鲜鸡肝清洗、切块、腌渍脱腥、速冻、真空微波冷冻干燥、喷油、烘烤、调味、冷却、包装。本发明通过脱腥去苦剂浸泡鸡肝，使鸡肝口味得到改善，产品通过微波真空冷冻干燥使鸡肝干燥后不皱缩，并且实现微波脆化，产品外形饱满、酥脆可口。

Description

一种鸡肝脆粒产品的生产工艺
技术领域
本发明主要涉及一种鸡肝脆粒，尤其涉及一种鸡肝脆粒产品的生产工艺。
技术背景
鸡肝由于蛋白质含量高，铁质丰富，维生素A的含量远远超过奶、蛋、肉、鱼等食品，是一种营养丰富的动物源食品。到目前为止市场上有关鸡肝研发的产品主要还是依靠传统的酱卤工艺和腌制对鸡肝进行酱卤和腌制，或者制作成为各种口味的鸡肝酱和鸡肝肠等产品。本发明采用真空微波冷冻干燥结合焙烤将鸡肝加工成酥脆可口的休闲食品，不仅可以解决传统鸡肝产品种类单一的问题，而且能丰富鸡肝制品的种类，满足市场需求，促进我国畜禽产业的健康发展。
发明内容
本发明的目的是提供一种鸡肝脆粒产品的生产工艺。本发明包括以下步骤：
1)以清洗除杂的新鲜鸡肝为原料；
2)将原料切成边长0.5～2cm的小块；
3)将鸡肝块放入含有脱腥剂的腌渍料液腌渍1～4小时；
4)将腌渍后的鸡肝块放入速冻机中进行速冻，直至鸡肝块中心温度低于-18℃；
5)将速冻好的鸡肝块装袋，并置于环境温度为-18℃的条件下贮存备用；
6)将速冻鸡肝块放入真空微波冷冻干燥设备进行干燥脱水；
7)将干燥后的鸡肝块喷涂少量植物油，放入烤箱中烘烤10～30分钟，温度140-180℃；
8)烘烤后鸡肝块趁热加入调味料调味，冷却，充氮密封包装。
本发明利用脱腥剂腌渍、真空微波冷冻干燥的特殊效果，为鸡肝脆粒生产提供一种显著提高品质的工艺方法，采用该方法可有效提高产品色泽品质，降低生产及储存过程中油脂氧化，相较于普通干燥烘烤，产品口感风味得到极大改善。
进一步地，本发明所述脱腥剂含有占腌渍液总质量的1.0～3.0％碳酸氢钠、1.0～3.0％食盐、1.0～3.0％料酒、3.0～6.0％新鲜芹菜。
进一步地，本发明所述真空微波冷冻干燥时的微波功率为400-1600W，真空度为0.04-0.08Mpa，干燥时间6-8小时
进一步地，本发明所述干燥后水分含量为10％-30％。
本发明的有益效果如下：
1、由于鸡肝有特殊的使人不快的腥味苦味，需脱腥去苦以改善其口感，达到可口的目的。本发明通过脱腥去苦剂浸泡鸡肝，使鸡肝口味得到改善，适合加工成即食休闲食品。
2、本发明生产的鸡肝脆粒产品通过微波真空冷冻干燥技术使鸡肝干燥后不皱缩，并且实现微波脆化，产品外形饱满、酥脆可口。
3、通过后期焙烤使产品熟化，经调味后鲜香味浓、无明显腥味，含有多种维生素矿物质，营养丰富，高于普通膨化食品。
附图说明：
图1不同脱腥脱苦剂对鸡肝苦味值的影响
图2真空微波冻干时间对鸡肝脆粒品质的影响
图3真空微波冻干真空度对鸡肝脆粒品质的影响图
具体实施方式
下面的实施例是对本发明的进一步详细描述，但并不意味着对本发明的任何限制。
实施例将新鲜鸡肝清洗除杂，切成边长0.5～2cm的小块，放入含有脱腥剂的腌渍料液腌渍3小时，将腌渍后的鸡肝沥干水分块放入速冻机中进行速冻，直至鸡肝块中心温度低于-18℃，放入真空微波冷冻干燥设备进行干燥脱水，将干燥后的鸡肝块喷涂少量植物油，放入烤箱中烘烤15分钟，温度140℃，烘烤后鸡肝块趁热加入调味料调味，冷却，充氮密封包装。
产品分析：
1、不同脱腥脱苦剂对鸡肝苦味值的影响
比较不同的去腥剂对鸡肝腥苦味的影响，按照鸡肝与去腥剂1；5的比例将鸡肝分别浸泡于不同去腥剂中，然后将鸡肝煮熟后与蒸馏水按照1；1的比例，6000rmp匀浆2min。在4℃，12000转的离心机中离心30min。取上清液，与蒸馏水按照1；10的比例稀释。利用电子舌测定苦味值。
2、真空微波冻干时间对鸡肝脆粒品质的影响
取100g腌渍并冷冻后的鸡肝置于真空微波冻干机中，设置真空度为0.08MPa，微波强度400w，分别设置微波时间为1.5，3.0，4.5，6.0，7.5h，进行真空微波膨化。
3、真空微波冻干真空度对鸡肝脆粒品质的影响图
取100g腌渍并冷冻后的鸡肝置于真空微波机中，分别设置真空度为0.00，0.02，0.04，0.06，0.08MPa，微波强度400w，微波时间6h，进行真空微波膨化。
4、检测方法
(1)体积收缩率的测定
量取一定体积的无水乙醇，将铁块防止量筒中，迅速读出乙醇与体块的示数V1，然后取出铁块，迅速将15.0g的样品和铁块放入量筒中，使乙醇浸没样品与铁块，读出示数V2。样品的体积为V＝V2-V1。每种浓度的样品平行测定三次，取平均值。
r(％)＝[(V初-V末)/V初]×100％
式中：r为体积收缩率，
V初为膨化前的体积，mL
V末为膨化后的体积，mL
(2)硬度的测定
硬度值是指第一次压缩中的最大压力值，单位为g。用TVT-300XP质构仪测定样品的硬度，每种样品重复测定三次。测定的条件为：P-BP70A探头，测试前速度3mm/s，测试速度1mm/s，测试后速度10mm/s，压力10g。
5、结果
由图1可知，未处理过的鸡肝苦味值最大，清水浸泡降低了苦味值，当对鸡肝进行脱腥脱苦处理时，苦味值均有一定的下降，当采用NaCl、NaHCO3、芹菜共同处理时鸡肝的苦味值最低。这是由于脱苦液与样品中的腥苦味成分发生化学反应，使部分腥味苦味成分被去除了。
由图2可知，真空微波冻干时间对鸡肝收缩率影响显著。在处理时间为1.5-4.5h时，鸡肝体积收缩率化时间的增大显著增加，4.5h达到最大值0.369。当处理时间高于4.5h时，随着膨化时间的增加，体积收缩率逐渐减小，鸡肝发生了膨胀和催化。随着处理时间的增加，鸡肝的硬度呈上升趋势，说明鸡肝更脆了。
由图3可知，真空度对鸡肝收缩率影响显著。随着真空度的增加，鸡肝的体积收缩率逐渐减小。随着真空度的增加，膨化鸡肝的硬度脆度逐渐增加，鸡肝的体积收缩率和硬度呈相反的趋势。

Claims (4)

1.一种鸡肝脆粒产品的生产工艺，其特征在于包括以下步骤：
1)以清洗除杂的新鲜鸡肝为原料；
2)将原料切成边长0.5～2cm的小块；
3)将鸡肝块放入含有脱腥剂的腌渍料液腌渍1～4小时；
4)将腌渍后的鸡肝块放入速冻机中进行速冻，直至鸡肝块中心温度低于-18℃；
5)将速冻好的鸡肝块装袋，并置于环境温度为-18℃的条件下贮存备用；
6)将速冻鸡肝块放入真空微波冷冻干燥设备进行干燥脱水；
7)将干燥后的鸡肝块喷涂少量植物油，放入烤箱中烘烤10～30分钟，温度140-180℃；
8)烘烤后鸡肝块趁热加入调味料调味，冷却，充氮密封包装。
2.根据权利要求1所述的生产工艺，其特征在于：所述步骤3)脱腥剂含有占腌渍液总质量的1.0～3.0％碳酸氢钠、1.0～3.0％食盐、1.0～3.0％料酒、3.0～6.0％新鲜芹菜。
3.根据权利要求1所述的生产工艺，其特征在于：所述步骤6)干燥时的微波功率为400-1600W，真空度为0.04-0.08Mpa，干燥时间6-8小时。
4.根据权利要求1所述的生产工艺，其特征在于：所述步骤6)真空微波冷冻干燥后水分含量为10％-30％。
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