CN111743095A - 酱卤速冻调理鸡爪及其制作工艺 - Google Patents
酱卤速冻调理鸡爪及其制作工艺 Download PDFInfo
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Abstract
本发明提供一种酱卤速冻调理鸡爪及其制作工艺,所述酱卤速冻调理鸡爪制作工艺,包括解冻、清洗、滚揉、腌制、卤制、冷却、穿签、速冻、真空包装、贮藏。本发明打破传统调味方法,采用纯天然自然大料调味卤制、入味、速冻,风味独特、技术领先,将卤制的鸡爪杀菌后进行速冻、真空包装、冷库贮藏,既保证酱卤风味和鸡爪本身的营养美味不流失,解冻后开袋即可食且方便卫生,可以最大程度保留酱卤风味鸡爪的营养与口感,又可以工业化生产,保质期可以长达12个月。本发明的酱卤速冻调理鸡爪产品突出独特的自然大料的酱卤风味,方便家庭烧烤更入味增加口感,兼具养颜美容、富含胶原蛋白的鸡爪的营养功效。
Description
技术领域
本发明涉及食品技术领域,具体为一种酱卤速冻调理鸡爪及其制作工艺。
背景技术
鸡爪也称“鸡掌”、“凤爪”、“凤足”。多皮、筋,胶质大。常用于煮汤,也宜于卤、酱。如:卤鸡爪、酱鸡爪。鸡爪的营养价值颇高,含有丰富的钙质及胶原蛋白,多吃不但能软化血管,同时具有美容功效。速冻调理卤制品近十年以来发展迅速,行业中传统调理品将鸡副、鸭副等产品进行适当的调味、腌制、速冻,原料和逐步深入到原料内部的卤汁发生作用,其香浓郁扑鼻,在调味品和腌制作用下,色泽悦目,既有内外遍红,又有白里透红和保持本色的制品,刺激人的食欲。并且老少皆宜,制作简单。但市场上速冻调理卤制鸡爪还没有被完全发掘,因此具有广阔的市场前景。
以上背景技术内容的公开仅用于辅助理解本发明的发明构思及技术方案,其并不必然属于本专利申请的现有技术,在没有明确的证据表明上述内容在本专利申请的申请日已经公开的情况下,上述背景技术不应当用于评价本申请的新颖性和创造性。
发明内容
本发明的目的就在于为了解决上述问题而提供一种酱卤速冻调理鸡爪及其制作工艺。
为达到上述目的,本发明采用的技术方案为:一种酱卤速冻调理鸡爪制作工艺,包括以下步骤:
S1解冻:将冷冻鸡爪在自然环境下0-4℃充分解冻,剔除有老茧、斑点的鸡爪;
S2清洗:将鸡爪用流动的水冲洗干净后,去除趾尖、脚皮和脚钉,然后将鸡爪切成两半,将鸡爪用质量分数为1-1.5%的碳酸氢钠水溶液浸泡1-2小时,所述碳酸氢钠水溶液与鸡爪重量比为(4-5):1,随后将鸡爪捞出,用质量分数为0.1-0.2%的醋酸水溶液浸泡30-50分钟,所述醋酸水溶液与鸡爪重量比为(2-3):1,得到清洗干净的鸡爪;
S3滚揉:将清洗干净的鸡爪、鸡爪重量2.4-2.6%的食盐、鸡爪重量1.6-1.9%的白砂糖、鸡爪重量0.75-0.9%的味精、鸡爪重量1.6-1.8%的老抽、鸡爪重量0.1-0.15%的白酒搅拌均匀,再放入真空滚揉机中,设定真空度为0.8-1.0MPa,温度0-4℃,进行间歇式揉滚,滚揉时间为1小时;
S4腌制:将步骤S3得到的滚揉后的鸡爪在卤制前放在保温库进行腌制,腌制温度为0-5℃,腌制时间为8小时;
S5卤制:往夹层锅里放入用香辛大料熬制的卤水,卤水烧开温度为100℃时,将腌制好的鸡爪放入夹层锅里,待温度升至95℃,关掉蒸汽恒温8分钟,待到鸡爪表面金黄色时将鸡爪捞出;
S6冷却:将捞出的鸡爪放置在单冻盘中,再放入恒温车间以18℃沥水冷却1小时;
S7穿签:冷却的鸡爪用竹签由鸡爪关节部位穿至鸡爪掌中部位整齐摆放在单冻盘内;
S8速冻:竹签穿好的鸡爪放入速冻库,-35℃速冻1小时,鸡爪中心温度为-18℃;
S9真空包装:将速冻的鸡爪装入真空包装袋中,在0.08-0.09MPa的真空度下按常规工艺真空包装;
S10贮藏:将真空包装的鸡爪堆放整齐,放在冷库中贮藏,贮藏温度不低于-18℃。
所述卤水的熬制工艺为:(1)称取各重量份的原料:水150-170份,八角0.3-0.4份,草果0.1-0.15份,桂皮0.1-0.15份,香叶0.1-0.15份,丁香0.08-0.1份,砂仁0.1-0.15份,肉蔻0.08-0.1份,白芷0.1-0.15份,小茴香0.1-0.15份,红蔻0.1-0.15份,干姜0.1-0.15份,花椒0.2-0.3份;(2)将水倒入夹层锅里烧开,再将所述香辛大料用棉布包裹放入夹层锅里熬煮,中火熬制2小时,当水分流失时要将水补到150-170份,然后小火熬制1小时,香辛大料味道出来即可;
该卤水可以重复使用,在重复使用之前,需要将卤水加热至沸腾,保持3-5分钟,以进行消毒杀菌。
作为本发明的一种改进,所述卤水的熬制工艺中还包括往水中添加氯化钙0.3-0.5份。
本发明采用氯化钙作为保持鸡爪脆度和硬度的添加剂,在卤水中加入0.3-0.5份的氯化钙后,产品风味良好,口感更爽脆,可以有效的提升鸡爪的口感。
作为本发明的一种改进,所述酱卤速冻调理鸡爪制作工艺还包括将竹签穿好的鸡爪在放入速冻库进行速冻前,在115℃、0.2MPa下杀菌15分钟的步骤。
本发明还提供一种酱卤速冻调理鸡爪,采用上述任一种酱卤速冻调理鸡爪制作工艺制备而成。
本发明打破传统调味方法,采用纯天然自然大料调味卤制、入味、速冻,风味独特、技术领先,将卤制的鸡爪杀菌后进行速冻、真空包装、冷库贮藏,既保证酱卤风味和鸡爪本身的营养美味不流失,解冻后开袋即可食且方便卫生,可以最大程度保留酱卤风味鸡爪的营养与口感,又可以工业化生产,保质期可以长达12个月(-18℃条件下可存放一年)。本发明的酱卤速冻调理鸡爪产品突出独特的自然大料的酱卤风味,方便家庭烧烤更入味增加口感,兼具养颜美容、富含胶原蛋白的鸡爪的营养功效。
附图说明
下面结合附图和实施例对本发明进一步说明。
图1是本发明提供的一种酱卤速冻调理鸡爪制作工艺流程图。
具体实施方式
如图1所示,本发明提供的一种酱卤速冻调理鸡爪制作工艺,包括以下步骤:解冻、清洗、滚揉、腌制、卤制、冷却、穿签、速冻、真空包装、贮藏。
现在以具体实施例对本发明作进一步详细的说明。
实施例1
一种酱卤速冻调理鸡爪制作工艺,包括以下步骤:
S1解冻:将冷冻鸡爪在自然环境下0℃充分解冻,剔除有老茧、斑点的鸡爪;
S2清洗:将鸡爪用流动的水冲洗干净后,去除趾尖、脚皮和脚钉,然后将鸡爪切成两半,将鸡爪用质量分数为1%的碳酸氢钠水溶液浸泡1小时,所述碳酸氢钠水溶液与鸡爪重量比为4:1,随后将鸡爪捞出,用质量分数为0.1%的醋酸水溶液浸泡30分钟,所述醋酸水溶液与鸡爪重量比为2:1,得到清洗干净的鸡爪;
S3滚揉:将清洗干净的鸡爪、鸡爪重量2.4%的食盐、鸡爪重量1.6%的白砂糖、鸡爪重量0.75%的味精、鸡爪重量1.6%的老抽、鸡爪重量0.1%的白酒搅拌均匀,再放入真空滚揉机中,设定真空度为0.8MPa,温度0℃,进行间歇式揉滚,滚揉时间为1小时;
S4腌制:将步骤S3得到的滚揉后的鸡爪在卤制前放在保温库进行腌制,腌制温度为0℃,腌制时间为8小时;
S5卤制:往夹层锅里放入用香辛大料熬制的卤水,卤水烧开温度为100℃时,将腌制好的鸡爪放入夹层锅里,待温度升至95℃,关掉蒸汽恒温8分钟,待到鸡爪表面金黄色时将鸡爪捞出;
S6冷却:将捞出的鸡爪放置在单冻盘中,再放入恒温车间以18℃沥水冷却1小时;
S7穿签:冷却的鸡爪用竹签由鸡爪关节部位穿至鸡爪掌中部位整齐摆放在单冻盘内;
S8速冻:竹签穿好的鸡爪放入速冻库,-35℃速冻1小时,鸡爪中心温度为-18℃;
S9真空包装:将速冻的鸡爪装入真空包装袋中,在0.08MPa的真空度下按常规工艺真空包装;
具体地,每个小包装袋内装20个穿鸡爪的竹签,每个大包装袋内装10个装有鸡爪的小包装袋;
S10贮藏:将真空包装的鸡爪堆放整齐,放在冷库中贮藏,贮藏温度不低于-18℃。
所述卤水的熬制工艺为:(1)称取各重量份的原料:水150份,八角0.3份,草果0.1份,桂皮0.1份,香叶0.1份,丁香0.08份,砂仁0.1份,肉蔻0.08份,白芷0.1份,小茴香0.1份,红蔻0.1份,干姜0.1份,花椒0.2份;(2)将水倒入夹层锅里烧开,再将所述香辛大料用棉布包裹放入夹层锅里熬煮,中火熬制2小时,当水分流失时要将水补到150份,然后小火熬制1小时,香辛大料味道出来即可;
该卤水可以重复使用,在重复使用之前,需要将卤水加热至沸腾,保持3-5分钟,以进行消毒杀菌。
作为本发明的一种改进,所述卤水的熬制工艺中还包括往水中添加氯化钙0.3份。
作为本发明的一种改进,所述酱卤速冻调理鸡爪制作工艺还包括将竹签穿好的鸡爪在放入速冻库进行速冻前,在115℃、0.2MPa下杀菌15分钟的步骤。
实施例2
一种酱卤速冻调理鸡爪制作工艺,包括以下步骤:
S1解冻:将冷冻鸡爪在自然环境下4℃充分解冻,剔除有老茧、斑点的鸡爪;
S2清洗:将鸡爪用流动的水冲洗干净后,去除趾尖、脚皮和脚钉,然后将鸡爪切成两半,将鸡爪用质量分数为1.5%的碳酸氢钠水溶液浸泡2小时,所述碳酸氢钠水溶液与鸡爪重量比为5:1,随后将鸡爪捞出,用质量分数为0.2%的醋酸水溶液浸泡50分钟,所述醋酸水溶液与鸡爪重量比为3:1,得到清洗干净的鸡爪;
S3滚揉:将清洗干净的鸡爪、鸡爪重量2.6%的食盐、鸡爪重量1.9%的白砂糖、鸡爪重量0.9%的味精、鸡爪重量1.8%的老抽、鸡爪重量0.15%的白酒搅拌均匀,再放入真空滚揉机中,设定真空度为1.0MPa,温度4℃,进行间歇式揉滚,滚揉时间为1小时;
S4腌制:将步骤S3得到的滚揉后的鸡爪在卤制前放在保温库进行腌制,腌制温度为5℃,腌制时间为8小时;
S5卤制:往夹层锅里放入用香辛大料熬制的卤水,卤水烧开温度为100℃时,将腌制好的鸡爪放入夹层锅里,待温度升至95℃,关掉蒸汽恒温8分钟,待到鸡爪表面金黄色时将鸡爪捞出;
S6冷却:将捞出的鸡爪放置在单冻盘中,再放入恒温车间以18℃沥水冷却1小时;
S7穿签:冷却的鸡爪用竹签由鸡爪关节部位穿至鸡爪掌中部位整齐摆放在单冻盘内;
S8速冻:竹签穿好的鸡爪放入速冻库,-35℃速冻1小时,鸡爪中心温度为-18℃;
S9真空包装:将速冻的鸡爪装入真空包装袋中,在0.09MPa的真空度下按常规工艺真空包装;
具体地,每个小包装袋内装20个穿鸡爪的竹签,每个大包装袋内装10个装有鸡爪的小包装袋;
S10贮藏:将真空包装的鸡爪堆放整齐,放在冷库中贮藏,贮藏温度不低于-18℃。
所述卤水的熬制工艺为:(1)称取各重量份的原料:水170份,八角0.4份,草果0.15份,桂皮0.15份,香叶0.15份,丁香0.1份,砂仁0.15份,肉蔻0.1份,白芷0.15份,小茴香0.15份,红蔻0.15份,干姜0.15份,花椒0.3份;(2)将水倒入夹层锅里烧开,再将所述香辛大料用棉布包裹放入夹层锅里熬煮,中火熬制2小时,当水分流失时要将水补到170份,然后小火熬制1小时,香辛大料味道出来即可;
该卤水可以重复使用,在重复使用之前,需要将卤水加热至沸腾,保持5分钟,以进行消毒杀菌。
作为本发明的一种改进,所述卤水的熬制工艺中还包括往水中添加氯化钙0.5份。
作为本发明的一种改进,所述酱卤速冻调理鸡爪制作工艺还包括将竹签穿好的鸡爪在放入速冻库进行速冻前,在115℃、0.2MPa下杀菌15分钟的步骤。
以上本发明的具体实施方式中凡未涉及到的说明属于本领域的公知技术,可参考公知技术加以实施。
以上依据本发明的理想实施例为启示,通过上述的说明内容,相关人员完全可以在不偏离本项发明技术思想的范围内,进行多样的变更以及修改。本项发明的技术性范围并不局限于说明书上的内容,必须要根据权利要求范围来确定技术性范围。
Claims (5)
1.一种酱卤速冻调理鸡爪制作工艺,其特征在于:包括以下步骤:
S1解冻:将冷冻鸡爪在自然环境下0-4℃充分解冻,剔除有老茧、斑点的鸡爪;
S2清洗:将鸡爪用流动的水冲洗干净后,去除趾尖、脚皮和脚钉,然后将鸡爪切成两半,将鸡爪用质量分数为1-1.5%的碳酸氢钠水溶液浸泡1-2小时,所述碳酸氢钠水溶液与鸡爪重量比为(4-5):1,随后将鸡爪捞出,用质量分数为0.1-0.2%的醋酸水溶液浸泡30-50分钟,所述醋酸水溶液与鸡爪重量比为(2-3):1,得到清洗干净的鸡爪;
S3滚揉:将清洗干净的鸡爪、鸡爪重量2.4-2.6%的食盐、鸡爪重量1.6-1.9%的白砂糖、鸡爪重量0.75-0.9%的味精、鸡爪重量1.6-1.8%的老抽、鸡爪重量0.1-0.15%的白酒搅拌均匀,再放入真空滚揉机中,设定真空度为0.8-1.0MPa,温度0-4℃,进行间歇式揉滚,滚揉时间为1小时;
S4腌制:将步骤S3得到的滚揉后的鸡爪在卤制前放在保温库进行腌制,腌制温度为0-5℃,腌制时间为8小时;
S5卤制:往夹层锅里放入用香辛大料熬制的卤水,卤水烧开温度为100℃时,将腌制好的鸡爪放入夹层锅里,待温度升至95℃,关掉蒸汽恒温8分钟,待到鸡爪表面金黄色时将鸡爪捞出;
S6冷却:将捞出的鸡爪放置在单冻盘中,再放入恒温车间以18℃沥水冷却1小时;
S7穿签:冷却的鸡爪用竹签由鸡爪关节部位穿至鸡爪掌中部位整齐摆放在单冻盘内;
S8速冻:竹签穿好的鸡爪放入速冻库,-35℃速冻1小时,鸡爪中心温度为-18℃;
S9真空包装:将速冻的鸡爪装入真空包装袋中,在0.08-0.09MPa的真空度下按常规工艺真空包装;
S10贮藏:将真空包装的鸡爪堆放整齐,放在冷库中贮藏,贮藏温度不低于-18℃。
2.根据权利要求1所述的酱卤速冻调理鸡爪制作工艺,其特征在于:还包括将竹签穿好的鸡爪在放入速冻库进行速冻前,在115℃、0.2MPa下杀菌15分钟的步骤。
3.根据权利要求1所述的酱卤速冻调理鸡爪制作工艺,其特征在于:所述卤水的熬制工艺为:(1)称取各重量份的原料:水150-170份,八角0.3-0.4份,草果0.1-0.15份,桂皮0.1-0.15份,香叶0.1-0.15份,丁香0.08-0.1份,砂仁0.1-0.15份,肉蔻0.08-0.1份,白芷0.1-0.15份,小茴香0.1-0.15份,红蔻0.1-0.15份,干姜0.1-0.15份,花椒0.2-0.3份;(2)将水倒入夹层锅里烧开,再将所述香辛大料用棉布包裹放入夹层锅里熬煮,中火熬制2小时,当水分流失时要将水补到150-170份,然后小火熬制1小时,香辛大料味道出来即可。
4.根据权利要求3所述的酱卤速冻调理鸡爪制作工艺,其特征在于:所述卤水的熬制工艺中还包括往水中添加氯化钙0.3-0.5份。
5.一种酱卤速冻调理鸡爪,其特征在于:采用权利要求1-4中任一项所述酱卤速冻调理鸡爪制作工艺制备而成。
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