CN111602781A - 一种制作黑鸭风味的鸭脖的配方及其制备方法 - Google Patents
一种制作黑鸭风味的鸭脖的配方及其制备方法 Download PDFInfo
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
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- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明提供一种制作黑鸭风味的鸭脖的配方及其制备方法,包括以下原料:白糖粉、味精、海藻糖、麻辣粉、酵母粉、I+G、乙基麦芽酚、D‑异抗坏血酸钠、乳酸菌素、甜菊糖、山梨酸钾、麻辣酱、辣椒面、麻油、麻辣香精、红油、超临界花椒油、辣椒油树脂。制备方法包括以下步骤:前处理‑焯煮‑腌料配制‑腌制‑煎炸‑冷却‑卤煮‑冷却‑灭菌‑包装。本发明生产出的鸭脖香气浓郁、几乎无腥味、口感筋道可口而且营养价值高。
Description
技术领域
本发明涉及食品加工领域,特别是涉及一种制作黑鸭风味的鸭脖的配方及其制备方法。
背景技术
鸭是餐桌上的上乘肴馔,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。凡体内有热的人适宜食鸭肉,体质虚弱,食欲不振,发热,大便干燥和水肿的人食之更为有益。
而鸭脖是湖南,湖北,四川,江西等地传统名吃之一。又名酱鸭脖或酱鸭脖子,最早起源流传于清朝常德、岳阳的洞庭湖区,经湖南流传至四川和湖北,近年来风靡全国,然而因为鸭肉本身肉质的特点,鸭脖常常带有一股很重的腥味,影响人们的口感,因此其制作工艺有待加强。
发明内容
基于此,有必要针对背景技术中存在的问题,提供一种制作黑鸭风味的鸭脖的配方。
一种制作黑鸭风味的鸭脖的配方,以重量份计,包括以下原料:
在其中一个实施例中,以重量份计,该配方包括以下原料:
在其中一个实施例中,以重量份计,该配方包括以下原料:
在其中一个实施例中,以重量份计,该配方包括以下原料:
此外,本发明还提供一种利用上述一种制作黑鸭风味鸭脖的制备方法,包括以下步骤:
S1前处理:挑选品相良好的新鲜鸭脖或解冻鸭脖,将鸭皮及脂肪去掉后清洗干净,按重量份称取处理后的鸭脖450~530份;
S2焯煮:将步骤S1中处理后的鸭脖放入80~100摄氏度的热水中,并不断搅拌,然后将鸭脖捞出并沥水;
S3腌料配制:按重量份称取白糖粉9~10.6份;味精6.75~7.95份;海藻糖4.5~5.3份;麻辣粉1.8~2.12份;酵母粉0.9~1.06份;I+G(0.68~0.8份);乙基麦芽酚0.45~0.53份;D-异抗坏血酸钠0.32~0.37份;乳酸菌素0.16~0.19份;甜菊糖0.11~0.13份;山梨酸钾0.03~0.04份;麻辣酱9~10.6份;辣椒面4.5~5.3份;麻油2.7~3.18份;麻辣香精2.25~2.65份;红油2.25~2.65份;超临界花椒油0.41~0.48份;辣椒油树脂0.09~0.11份,并将上述腌料混合均匀;
S4腌制:将步骤S2中焯煮并沥干后的鸭脖与步骤S3中配制好的腌料混合均匀后静置,期间搅拌若干次;
S5煎炸:将步骤S4中腌制后的鸭脖捞出,放入油锅中进行煎炸;
S6冷却:将步骤S5中煎炸后的鸭脖静置冷却;
S7卤煮:将步骤S6中冷却后的鸭脖和步骤S4中剩余的腌料加入锅中进行卤煮;
S8冷却:将步骤S7中卤煮后的鸭脖捞出,捞出后采用风冷的方式快速冷却;
S9灭菌:往步骤S8中冷却后的鸭脖进行超高温瞬时灭菌,得到卤制后的鸭脖成品;
S10包装:对步骤S9中的鸭脖成品进行真空包装装袋处理。
在其中一个实施例中,步骤S2中,焯煮时长为3min~5min。
在其中一个实施例中,步骤S4中,腌制时长为60min~120min。
在其中一个实施例中,步骤S5中,煎炸时长为30s~70s。
在其中一个实施例中,步骤S7中,卤煮时长为90min~120min,温度为80℃~110℃。
在其中一个实施例中,步骤S9中,灭菌温度为130℃~140℃,灭菌时长为5~15s。
本发明的优点及其有益效果
本发明制作一种制作黑鸭风味的鸭脖的配方包括麻辣酱、辣椒面、麻油、麻辣香精、红油、超临界花椒油以及辣椒油树脂,其将多种辣味调料混合,味道独特辣爽,美味无比,从中医的角度来说,还可以温中散寒,因为辣椒性味辛、热,对于胃寒气滞、脘腹胀痛、消化不良的人,适当吃辣椒有很好的温中散寒的好处;对于腹胀、消化不良、积食的人,适当吃辣椒也有很好的通气消食、增进食欲的好处;I+G起增鲜的作用,还对迁移性肝炎、慢性肝炎、进行性肌肉萎缩和各种眼部疾患有一定的辅助治疗作用。本发明的制作工艺前处理-焯煮-腌料配制-腌制-煎炸-冷却-卤煮-冷却-灭菌-包装,此制作工艺可以有效去除鸭脖自身的腥味,使得最后制得的卤制鸭脖成品色香味俱全,口感极好,而且吃起来有弹性和韧劲。
具体实施方式
为使本发明的上述目的、特征和优点能够更加明显易懂,下面对本发明的具体实施方式做详细的说明。在下面的描述中阐述了很多具体细节以便于充分理解本发明。但是本发明能够以很多不同于在此描述的其它方式来实施,本领域技术人员可以在不违背本发明内涵的情况下做类似改进,因此本发明不受下面公开的具体实施的限制。
实施例1
一种制作黑鸭风味的鸭脖的配方,以重量份计,包括以下原料:
鸭脖500份;白糖粉10份;味精7.5份;海藻糖5份;麻辣粉2份;酵母粉1份;I+G(0.75份);乙基麦芽酚0.5份;D-异抗坏血酸钠0.35份;乳酸菌素0.18份;甜菊糖0.12份;山梨酸钾0.03份;麻辣酱10份;辣椒面5份;麻油3份;麻辣香精2.5份;红油2.5份;超临界花椒油0.45份;辣椒油树脂0.1份。
一种利用上述一种制作黑鸭风味的鸭脖的配方的制备方法,包括以下步骤:
S1前处理:挑选品相良好的新鲜鸭脖或解冻鸭脖,将鸭皮及脂肪去掉后清洗干净,按重量份称取处理后的鸭脖500份;
S2焯煮:将步骤S1中处理后的鸭脖放入100摄氏度的热水中,并不断搅拌,焯煮4min后将鸭脖捞出并沥水;
S3腌料配制:按重量份称取白糖粉10份;味精7.5份;海藻糖5份;麻辣粉2份;酵母粉1份;I+G(0.75份);乙基麦芽酚0.5份;D-异抗坏血酸钠0.35份;乳酸菌素0.18份;甜菊糖0.12份;山梨酸钾0.03份;麻辣酱10份;辣椒面5份;麻油3份;麻辣香精2.5份;红油2.5份;超临界花椒油0.45份;辣椒油树脂0.1份,并将上述腌料混合均匀;
S4腌制:将步骤S2中焯煮并沥干后的鸭脖与步骤S3中配制好的腌料混合均匀后静置,腌制90min,期间搅拌若干次;
S5煎炸:将步骤S4中腌制后的鸭脖捞出,放入油锅中进行煎炸,煎炸时长为50s;
S6冷却:将步骤S5中煎炸后的鸭脖静置冷却,静置冷却时长为20min;
S7卤煮:将步骤S6中冷却后的鸭脖和步骤S4中剩余的腌料加入锅中进行卤煮,卤煮时长为100min,卤煮温度为100℃;
S8冷却:将步骤S7中卤煮后的鸭脖捞出,捞出后采用风冷的方式快速冷却;
S9灭菌:往步骤S8中冷却后的鸭脖进行超高温瞬时灭菌,灭菌温度为130℃,灭菌时长为5s,得到卤制后的鸭脖成品;
S10包装:对步骤S9中的鸭脖成品进行真空包装装袋处理。
实施例2
一种制作黑鸭风味的鸭脖的配方,以重量份计,包括以下原料:
鸭脖450份;白糖粉9份;味精6.75份;海藻糖4.5份;麻辣粉1.8份;酵母粉0.9份;I+G(0.68份);乙基麦芽酚0.45份;D-异抗坏血酸钠0.32份;乳酸菌素0.16份;甜菊糖0.11份;山梨酸钾0.03份;麻辣酱9份;辣椒面4.5份;麻油2.7份;麻辣香精2.25份;红油2.25份;超临界花椒油0.41份;辣椒油树脂0.09份。
一种利用上述一种制作黑鸭风味的鸭脖的制备方法,包括以下步骤:
S1前处理:挑选品相良好的新鲜鸭脖或解冻鸭脖,将鸭皮及脂肪去掉后清洗干净,按重量份称取处理后的鸭脖450份;
S2焯煮:将步骤S1中处理后的鸭脖放入80摄氏度的热水中,并不断搅拌,焯煮5min后将鸭脖捞出并沥水;
S3腌料配制:按重量份称取白糖粉9份;味精6.75份;海藻糖4.5份;麻辣粉1.8份;酵母粉0.9份;I+G(0.68份);乙基麦芽酚0.45份;D-异抗坏血酸钠0.32份;乳酸菌素0.16份;甜菊糖0.11份;山梨酸钾0.03份;麻辣酱9份;辣椒面4.5份;麻油2.7份;麻辣香精2.25份;红油2.25份;超临界花椒油0.41份;辣椒油树脂0.09份,并将上述腌料混合均匀;
S4腌制:将步骤S2中焯煮并沥干后的鸭脖与步骤S3中配制好的腌料混合均匀后静置,腌制60min,期间搅拌若干次;
S5煎炸:将步骤S4中腌制后的鸭脖捞出,放入油锅中进行煎炸,煎炸时长为30s;
S6冷却:将步骤S5中煎炸后的鸭脖静置冷却,静置冷却时长为20min;
S7卤煮:将步骤S6中冷却后的鸭脖和步骤S4中剩余的腌料加入锅中进行卤煮,卤煮时长为90min,卤煮温度为110℃;
S8冷却:将步骤S7中卤煮后的鸭脖捞出,捞出后采用风冷的方式快速冷却;
S9灭菌:往步骤S8中冷却后的鸭脖进行超高温瞬时灭菌,灭菌温度为130℃,灭菌时长为5s,得到卤制后的鸭脖成品;
S10包装:对步骤S9中的鸭脖成品进行真空包装装袋处理。
实施例3
一种制作黑鸭风味的鸭脖的配方,以重量份计,包括以下原料:
鸭脖530份;白糖粉10.6份;味精7.95份;海藻糖5.3份;麻辣粉2.12份;酵母粉1.06份;I+G(0.8份);乙基麦芽酚0.53份;D-异抗坏血酸钠0.37份;乳酸菌素0.19份;甜菊糖0.13份;山梨酸钾0.04份;麻辣酱10.6份;辣椒面5.3份;麻油3.18份;麻辣香精2.65份;红油2.65份;超临界花椒油0.48份;辣椒油树脂0.11份。
一种利用上述一种制作黑鸭风味的鸭脖的配方的制备方法,包括以下步骤:
S1前处理:挑选品相良好的新鲜鸭脖或解冻鸭脖,将鸭皮及脂肪去掉后清洗干净,按重量份称取处理后的鸭脖530份;
S2焯煮:将步骤S1中处理后的鸭脖放入100摄氏度的热水中,并不断搅拌,焯煮3min后将鸭脖捞出并沥水;
S3腌料配制:按重量份称取白糖粉10.6份;味精7.95份;海藻糖5.3份;麻辣粉2.12份;酵母粉1.06份;I+G(0.8份);乙基麦芽酚0.53份;D-异抗坏血酸钠0.37份;乳酸菌素0.19份;甜菊糖0.13份;山梨酸钾0.04份;麻辣酱10.6份;辣椒面5.3份;麻油3.18份;麻辣香精2.65份;红油2.65份;超临界花椒油0.48份;辣椒油树脂0.11份,并将上述腌料混合均匀;
S4腌制:将步骤S2中焯煮并沥干后的鸭脖与步骤S3中配制好的腌料混合均匀后静置,腌制120min,期间搅拌若干次;
S5煎炸:将步骤S4中腌制后的鸭脖捞出,放入油锅中进行煎炸,煎炸时长为70s;
S6冷却:将步骤S5中煎炸后的鸭脖静置冷却,静置冷却时长为20min;
S7卤煮:将步骤S6中冷却后的鸭脖和步骤S4中剩余的腌料加入锅中进行卤煮,卤煮时长为120min,卤煮温度为80℃;
S8冷却:将步骤S7中卤煮后的鸭脖捞出,捞出后采用风冷的方式快速冷却;
S9灭菌:往步骤S8中冷却后的鸭脖进行超高温瞬时灭菌,灭菌温度为130℃,灭菌时长为5s,得到卤制后的鸭脖成品;
S10包装:对步骤S9中的鸭脖成品进行真空包装装袋处理。
对比例1
一种制作黑鸭风味的鸭脖的配方,以重量份计,包括以下原料:鸭脖100份、干辣椒2份、盐4份、丁香0.1份、三奈0.2份、桂皮0.2份、小茴香0.2份、草果0.2份、花椒0.2份、砂仁0.2份、豆蔻0.2份、味精0.3份、料酒2份、香叶0.1份、姜块2份、葱段2份、八角0.4份。
制作工艺如下:清洗干净鸭脖,然后加葱、姜、料酒、盐腌制,腌制12小时;再将上述其余原料加水熬制成汤汁,将腌制好的鸭脖放入该汤汁中小火熬煮2小时;然后冷冻;最后消毒。
对实施例1~3和对比例1制得的鸭脖产品进行试验,表1为卤制鸭脖成品的感官评分标准表。
表1卤制鸭脖成品的感官评分标准表
感官评分标准:以30人为一个评价小组,以实施例1~3和对比例1制得的卤制成品为样品,所有的评定员之间都毫不干涉,单独进行评定。满分为100分。表2为实施例1~3和对比例1的感官评价结果对照表。
表2实施例1~3和对比例1的感官评价结果对照表
色泽 | 香辣味 | 腥味 | 弹性韧劲 | 营养价值 | 感官评分 | |
实施例1 | 18 | 18 | 19 | 17 | 18 | 90 |
实施例2 | 16 | 19 | 17 | 18 | 17 | 87 |
实施例3 | 17 | 19 | 17 | 16 | 17 | 86 |
对比例1 | 12 | 9 | 6 | 7 | 9 | 43 |
由表2可知,本发明生产出的卤制鸭脖对比对比例1生产出的卤制鸭脖,色泽更诱人、香气更浓郁、腥味去除效果更好(几乎无腥味)、更有弹性韧劲而且营养价值更高。
另外,本发明中所采用的制备方法也与对比例1不同,本发明在腌制鸭脖前先将鸭脖焯煮去除血水,此步骤大大减少了鸭脖所带的腥味,并且此步骤中进一步对鸭脖进行高温清洗消毒,避免了生鸭脖中携带的细菌、病菌在腌制过程中大量繁殖的弊端;其二,本发明在卤煮前先将腌制好的鸭脖进行煎炸处理,此步骤使得腌制后的鸭脖能够被及时锁味,并且煎炸后的鸭脖外形稳定,相比于直接进行长时间卤煮的鸭脖,外形更加完整、美观,不会出现肉质松垮的观感;其三,本发明整体制作时长相比对比例1大大缩小,避免了肉类食品因为放置或煮制时间过长而导致的肉质口感降低的问题,且本发明多个步骤中均有消毒、灭菌作用,因此,本发明所提供的卤制鸭脖的制备方法更快捷、高效、安全,本发明所制得的卤制鸭脖成本更低、效率也大大提高,非常适用于工业推广。
以上所述实施例仅表达了本发明的几种实施方式,其描述较为具体和详细,但并不能因此而理解为对本发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。因此,本发明专利的保护范围应以所附权利要求为准。
Claims (10)
5.一种根据权利要求1所述的一种制作黑鸭风味鸭脖的制备方法,其特征在于,包括以下步骤:
S1前处理:挑选品相良好的新鲜鸭脖或解冻鸭脖,将鸭皮及脂肪去掉后清洗干净,按重量份称取处理后的鸭脖450~530份;
S2焯煮:将步骤S1中处理后的鸭脖放入80~100摄氏度的热水中,并不断搅拌,然后将鸭脖捞出并沥水;
S3腌料配制:按重量份称取白糖粉9~10.6份;味精6.75~7.95份;海藻糖4.5~5.3份;麻辣粉1.8~2.12份;酵母粉0.9~1.06份;I+G(0.68~0.8份);乙基麦芽酚0.45~0.53份;D-异抗坏血酸钠0.32~0.37份;乳酸菌素0.16~0.19份;甜菊糖0.11~0.13份;山梨酸钾0.03~0.04份;麻辣酱9~10.6份;辣椒面4.5~5.3份;麻油2.7~3.18份;麻辣香精2.25~2.65份;红油2.25~2.65份;超临界花椒油0.41~0.48份;辣椒油树脂0.09~0.11份,并将上述腌料混合均匀;
S4腌制:将步骤S2中焯煮并沥干后的鸭脖与步骤S3中配制好的腌料混合均匀后静置,期间搅拌若干次;
S5煎炸:将步骤S4中腌制后的鸭脖捞出,放入油锅中进行煎炸;
S6冷却:将步骤S5中煎炸后的鸭脖静置冷却;
S7卤煮:将步骤S6中冷却后的鸭脖和步骤S4中剩余的腌料加入锅中进行卤煮;
S8冷却:将步骤S7中卤煮后的鸭脖捞出,捞出后采用风冷的方式快速冷却;
S9灭菌:往步骤S8中冷却后的鸭脖进行超高温瞬时灭菌,得到卤制后的鸭脖成品;
S10包装:对步骤S9中的鸭脖成品进行真空包装装袋处理。
6.根据权利要求5所述的一种制作黑鸭风味鸭脖的制备方法,其特征在于,步骤S2中,焯煮时长为3min~5min。
7.根据权利要求5所述的一种制作黑鸭风味鸭脖的制备方法,其特征在于,步骤S4中,腌制时长为60min~120min。
8.根据权利要求5所述的一种制作黑鸭风味鸭脖的制备方法,其特征在于,步骤S5中,煎炸时长为30s~70s。
9.根据权利要求5所述的一种制作黑鸭风味鸭脖的制备方法,其特征在于,步骤S7中,卤煮时长为90min~120min,温度为80℃~110℃。
10.根据权利要求5所述的一种制作黑鸭风味的鸭脖的制备方法,其特征在于,步骤S9中,灭菌温度为130℃~140℃,灭菌时长为5~15s。
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