CN111838293A - 一种蛙肉保质保鲜加工方法 - Google Patents
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Abstract
本发明公开了一种蛙肉保质保鲜加工方法,用于对宰杀洗净后的新鲜蛙肉进行加工后常温保存,包括以下步骤:盐水浸泡;柠檬液浸泡;多聚磷酸溶液搅拌;高温过油;真空包装;保鲜气体封装,然后常温保存。本发明通过多重工序对新鲜蛙肉进行处理后常温保存,无需冷冻和解冻,既能防止氧化腐烂,保证肉质,又能锁住水分,保持细嫩口感,且失水率小、重量不变,实现了对新鲜蛙肉的有效保质保鲜,对蛙肉的常温储存、运输和便捷食用都有重要意义。
Description
技术领域
本发明涉及一种动物肉的保鲜加工方法,尤其涉及一种蛙肉保质保鲜加工方法。
背景技术
蛙肉就是青蛙肉,青蛙又叫田鸡,肉质饱满,有弹性,烹饪后细嫩鲜香,很多人都非常喜欢吃,像牛蛙火锅、水煮蛙肉、宫保蛙肉、麻辣蛙肉、爆炒蛙肉等等,都是深受食客喜爱的菜肴;同时,蛙肉脂肪少、糖分低,富含蛋白质、碳水化合物、钙、磷、铁、维生素A、B族维生素、维生素C及多种激素等,营养价值丰富,各地需求量都越来越大。
由于蛙肉需求量越来越大,而且产地相对比较集中,所以要全部现杀现吃已经很难实现,特别在普通家庭中,很多人因为害怕、不愿意杀生等原因很难实现在家里现杀现吃,所以市场对杀后保鲜的蛙肉需求越来越明显。
蛙类宰杀后很短时间内其肉质就会变化,严重影响蛙肉的保质保鲜和食用口感,如何对新鲜蛙肉进行有效保鲜成为一个重要问题。传统的蛙肉保鲜一般采用与其它动物肉相同的保鲜方法,即直接冷冻存储,但存在解冻后失水率大、重量减少、食用口感明显降低的问题。
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保质保鲜效果好且采用常温保存的蛙肉保质保鲜加工方法。
本发明通过以下技术方案来实现上述目的:
一种蛙肉保质保鲜加工方法,用于对宰杀洗净后的新鲜蛙肉进行加工后常温保存,包括以下步骤:
步骤1、盐水浸泡:用浓度为4-6%的盐水将宰杀洗净后的新鲜蛙肉浸泡4-10分钟;这里的宰杀洗净的方法是:将活蛙去头、去内脏、去脚趾,冲洗干净并控干水分;
步骤2、柠檬液浸泡:将盐水浸泡后的蛙肉放入包括柠檬汁和葡萄糖酸内脂溶液的柠檬液中浸泡0.5-2分钟;
步骤3、多聚磷酸溶液搅拌:在经过柠檬液浸泡后的蛙肉中加入包括三聚磷酸钠溶液、焦磷酸钠溶液、六偏磷酸钠溶液、碳酸氢二钾溶液、碳酸三钠溶液和焦磷酸二氢二钠溶液的多聚磷酸溶液并搅拌均匀;
步骤4、高温过油:将经过多聚磷酸溶液搅拌后的蛙肉加入食盐及料酒搅拌腌制5分钟,然后放入加热到120-180℃的食用调和油中滚炸2分钟,然后捞出晾干;
步骤5、真空包装:将高温过油后的蛙肉装入蛙肉袋内并抽真空;
步骤6、保鲜气体封装:将由氮气和二氧化碳组成的保鲜气体加入抽真空后的蛙肉袋内,然后常温保存。
作为优选,所述步骤1中,盐水浓度为5%且用蒸馏水溶化食用盐制成,浸泡时间为5分钟。
所述步骤2中,所述柠檬液包括以下质量份的各原料:鲜榨柠檬汁6-10份、山梨酸钾0.5-2份、葡萄糖酸内脂溶液0.5-2份。
更优选地,所述步骤2中,所述柠檬液包括以下质量份的各原料:鲜榨柠檬汁8份、山梨酸钾1份、葡萄糖酸内脂溶液1份。
作为优选,所述步骤3中,所述多聚磷酸溶液中各原料的质量份为:三聚磷酸钠溶液1-3份、焦磷酸钠溶液1-3份、六偏磷酸钠溶液0.5-2份、碳酸氢二钾溶液1-3份、碳酸三钠溶液0.5-2份和焦磷酸二氢二钠溶液1-3份。
更优选地,所述步骤3中,所述多聚磷酸溶液中各原料的质量份为:三聚磷酸钠溶液2份、焦磷酸钠溶液2份、六偏磷酸钠溶液1份、碳酸氢二钾溶液2份、碳酸三钠溶液1份和焦磷酸二氢二钠溶液2份。
作为优选,所述步骤4中,所述食用调和油的温度为150℃,滚炸时间为2分钟。
作为优选,所述步骤6中,所述保鲜气体中氮气和二氧化碳的体积比为(2-3)∶1。
更优选地,所述步骤6中,所述保鲜气体中氮气和二氧化碳的体积比为7∶3。
本发明的有益效果在于:
本发明通过多重工序对新鲜蛙肉进行处理后常温保存,无需冷冻和解冻,既能防止氧化腐烂,保证肉质,又能锁住水分,保持细嫩口感,且失水率小、重量不变,实现了对新鲜蛙肉的有效保质保鲜,对蛙肉的常温储存、运输和便捷食用都有重要意义;具体优点是:通过盐水浸泡为蛙肉增加食用味道并具有杀菌除菌功能,通过柠檬液浸泡,利用柠檬液中大量的柠檬酸和维生素B、维生素C实现抗氧化和防腐烂功能,通过用多聚磷酸溶液搅拌保持蛙肉水份不流失,确保蛙肉口感细嫩,通过高温过油锁住蛙肉水分,确保蛙肉口感细嫩,通过真空包装并充入保鲜气体,有助于蛙肉的保质保鲜和常温保存。
附图说明
图1是本发明所述蛙肉保质保鲜加工方法的流程图。
具体实施方式
下面结合附图对本发明作进一步说明:
如图1所示,本发明所述蛙肉保质保鲜加工方法用于对宰杀洗净后的新鲜蛙肉进行加工后常温保存,包括以下步骤:
步骤1、盐水浸泡:用浓度为4-6%的盐水将宰杀洗净后的新鲜蛙肉浸泡4-10分钟;这里的宰杀洗净的方法是:将活蛙去头、去内脏、去脚趾,冲洗干净并控干水分;通过盐水浸泡为蛙肉增加食用味道并具有杀菌除菌功能;
步骤2、柠檬液浸泡:将盐水浸泡后的蛙肉放入包括柠檬汁和葡萄糖酸内脂溶液的柠檬液中浸泡0.5-2分钟;通过柠檬液浸泡,利用柠檬液中大量的柠檬酸和维生素B、维生素C实现抗氧化和防腐烂功能;
步骤3、多聚磷酸溶液搅拌:在经过柠檬液浸泡后的蛙肉中加入包括三聚磷酸钠溶液、焦磷酸钠溶液、六偏磷酸钠溶液、碳酸氢二钾溶液、碳酸三钠溶液和焦磷酸二氢二钠溶液的多聚磷酸溶液并搅拌均匀;通过用多聚磷酸溶液搅拌保持蛙肉水份不流失,确保蛙肉口感细嫩;
步骤4、高温过油:将经过多聚磷酸溶液搅拌后的蛙肉加入食盐及料酒搅拌腌制5分钟,然后放入加热到120-180℃的食用调和油中滚炸2分钟,然后捞出晾干;通过高温过油锁住蛙肉水分,确保蛙肉口感细嫩;
步骤5、真空包装:将高温过油后的蛙肉装入蛙肉袋内并抽真空;
步骤6、保鲜气体封装:将由氮气和二氧化碳组成的保鲜气体加入抽真空后的蛙肉袋内,然后常温保存;通过真空包装并充入保鲜气体,有助于蛙肉的保质保鲜和常温保存。
作为优选,所述步骤1中,盐水浓度为5%且用蒸馏水溶化食用盐制成,浸泡时间为5分钟;所述步骤2中,所述柠檬液包括以下质量份的各原料:鲜榨柠檬汁6-10份、山梨酸钾0.5-2份、葡萄糖酸内脂溶液0.5-2份,各原料质量份更优选为:鲜榨柠檬汁8份、山梨酸钾1份、葡萄糖酸内脂溶液1份;所述步骤3中,所述多聚磷酸溶液中各原料的质量份为:三聚磷酸钠溶液1-3份、焦磷酸钠溶液1-3份、六偏磷酸钠溶液0.5-2份、碳酸氢二钾溶液1-3份、碳酸三钠溶液0.5-2份和焦磷酸二氢二钠溶液1-3份,各原料质量份更优选为:三聚磷酸钠溶液2份、焦磷酸钠溶液2份、六偏磷酸钠溶液1份、碳酸氢二钾溶液2份、碳酸三钠溶液1份和焦磷酸二氢二钠溶液2份;所述步骤4中,所述食用调和油的温度为150℃,滚炸时间为2分钟;所述步骤6中,所述保鲜气体中氮气和二氧化碳的体积比为(2-3)∶1,更优选为7∶3。
经试验,按上述方法加工新鲜蛙肉,可以常温保存至少6个月且肉质细嫩、水份充足,食用感觉与活杀的新鲜蛙肉基本相同;即使在温度较高的夏季,只要存放于阴凉处,都能确保6个月完好无损,完全满足运输、中转和临时存储需求,尤其适合家庭自烹食用。
上述实施例只是本发明的较佳实施例,并不是对本发明技术方案的限制,只要是不经过创造性劳动即可在上述实施例的基础上实现的技术方案,均应视为落入本发明专利的权利保护范围内。
Claims (9)
1.一种蛙肉保质保鲜加工方法,用于对宰杀洗净后的新鲜蛙肉进行加工后常温保存,其特征在于:包括以下步骤:
步骤1、盐水浸泡:用浓度为4-6%的盐水将宰杀洗净后的新鲜蛙肉浸泡4-10分钟;
步骤2、柠檬液浸泡:将盐水浸泡后的蛙肉放入包括柠檬汁和葡萄糖酸内脂溶液的柠檬液中浸泡0.5-2分钟;
步骤3、多聚磷酸溶液搅拌:在经过柠檬液浸泡后的蛙肉中加入包括三聚磷酸钠溶液、焦磷酸钠溶液、六偏磷酸钠溶液、碳酸氢二钾溶液、碳酸三钠溶液和焦磷酸二氢二钠溶液的多聚磷酸溶液并搅拌均匀;
步骤4、高温过油:将经过多聚磷酸溶液搅拌后的蛙肉加入食盐及料酒搅拌腌制5分钟,然后放入加热到120-180℃的食用调和油中滚炸2分钟,然后捞出晾干;
步骤5、真空包装:将高温过油后的蛙肉装入蛙肉袋内并抽真空;
步骤6、保鲜气体封装:将由氮气和二氧化碳组成的保鲜气体加入抽真空后的蛙肉袋内,然后常温保存。
2.根据权利要求1所述的蛙肉保质保鲜加工方法,其特征在于:所述步骤1中,盐水浓度为5%且用蒸馏水溶化食用盐制成,浸泡时间为5分钟。
3.根据权利要求1所述的蛙肉保质保鲜加工方法,其特征在于:所述步骤2中,所述柠檬液包括以下质量份的各原料:鲜榨柠檬汁6-10份、山梨酸钾0.5-2份、葡萄糖酸内脂溶液0.5-2份。
4.根据权利要求3所述的蛙肉保质保鲜加工方法,其特征在于:所述步骤2中,所述柠檬液包括以下质量份的各原料:鲜榨柠檬汁8份、山梨酸钾1份、葡萄糖酸内脂溶液1份。
5.根据权利要求1所述的蛙肉保质保鲜加工方法,其特征在于:所述步骤3中,所述多聚磷酸溶液中各原料的质量份为:三聚磷酸钠溶液1-3份、焦磷酸钠溶液1-3份、六偏磷酸钠溶液0.5-2份、碳酸氢二钾溶液1-3份、碳酸三钠溶液0.5-2份和焦磷酸二氢二钠溶液1-3份。
6.根据权利要求5所述的蛙肉保质保鲜加工方法,其特征在于:所述步骤3中,所述多聚磷酸溶液中各原料的质量份为:三聚磷酸钠溶液2份、焦磷酸钠溶液2份、六偏磷酸钠溶液1份、碳酸氢二钾溶液2份、碳酸三钠溶液1份和焦磷酸二氢二钠溶液2份。
7.根据权利要求1所述的蛙肉保质保鲜加工方法,其特征在于:所述步骤4中,所述食用调和油的温度为150℃,滚炸时间为2分钟。
8.根据权利要求1所述的蛙肉保质保鲜加工方法,其特征在于:所述步骤6中,所述保鲜气体中氮气和二氧化碳的体积比为(2-3)∶1。
9.根据权利要求8所述的蛙肉保质保鲜加工方法,其特征在于:所述步骤6中,所述保鲜气体中氮气和二氧化碳的体积比为7∶3。
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