CN112120171A - 一种淮山药养生鸡糕及其制备工艺 - Google Patents
一种淮山药养生鸡糕及其制备工艺 Download PDFInfo
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Abstract
本发明公开了一种淮山药养生鸡糕及其制备工艺，所述鸡糕主要由如下重量份的原料制成：鸡脯肉10‑20份、淮山药3‑5份、小米粉3‑5份，红枣泥2‑5份，山芋粉5‑10份，蚕豆粉5‑10份，虾仁3‑6份，草鱼肉5‑10，鸡蛋清3‑6份，食盐2‑5份，熟猪肥膘6‑10份。相对于现有技术，本发明鸡糕通过合理的营养配伍，不仅营养丰富，能使其能够最大限度的发挥食疗效果，同时采用创新工艺，能够显著延长鸡糕产品保质期，为鸡糕产品的发展提供更加完善的保障，从美食发展角度而言具有极大的研究幵发和推广意义。
Description
技术领域
本发明涉及一种淮山药养生鸡糕及其制备工艺，属于鸡糕制备领域。
背景技术
鸡糕为中国江苏涟水县传统糕类特产，为江苏地方名特产，目前市场上常见品种多 以鸡肉为主要原料加工而成，颜色有两种，一种是黄白两层，一种纯白色食用方法多样可煎、煮、烩，易可用于火锅食材等，深受消费者喜爱。随着人们对合理膳食、均衡营 养等饮食消费理念的越发重视，对于以鸡糕为代表的传统食品销售推广提出了更为严峻 的考验，从传统鸡糕产品加工工艺来看，因其产品加工过程中主料即为单一，产品营养 结构失衡，摄入后不能满足人体均衡营养需求而造成了产品销售现状滞后，从而直接的 制约了产品自身的实际经济价值。此外，传统鸡糕产品保质期不够理想，限制了鸡糕产 品的进一步发展。
发明内容
发明目的：为了克服上述问题，本发明提供了一种淮山药养生鸡糕及其制备工艺，所得鸡糕不但营养价值丰富，并且还能进一步延长产品的保质期。
技术方案：为达到上述发明目的，本发明采用如下技术方案：
一种淮山药养生鸡糕，所述鸡糕主要由如下重量份的原料制成：
鸡脯肉10-20份、淮山药3-5份、小米粉3-5份，红枣泥2-5份，
山芋粉5-10份，蚕豆粉5-10份，虾仁3-6份，草鱼肉5-10，
鸡蛋清3-6份，食盐2-5份，熟猪肥膘6-10份。
作为优选：
所述鸡糕主要由如下重量份的原料制成：
鸡脯肉10份、淮山药3份、小米粉3-5份，红枣泥2-5份，
山芋粉5-10份，蚕豆粉5-10份，虾仁3-6份，草鱼肉5-10，
鸡蛋清3-6份，食盐2-5份，熟猪肥膘6-10份。
或者，所述鸡糕主要由如下重量份的原料制成：
鸡脯肉20份、淮山药5份、小米粉3-5份，红枣泥2-5份，
山芋粉5-10份，蚕豆粉5-10份，虾仁3-6份，草鱼肉5-10，
鸡蛋清3-6份，食盐2-5份，熟猪肥膘6-10份。
更进一步优选，所述鸡糕主要由如下重量份的原料制成：
鸡脯肉15份、淮山药4份、小米粉4份，红枣泥3份，山芋粉7份，蚕豆粉8份， 虾仁4份，草鱼肉8，鸡蛋清5份，食盐3份，熟猪肥膘8份。
本发明还提供了所述淮山药养生鸡糕的制备工艺，包括以下步骤：
(1)取新鲜鸡脯肉，去掉血水，沥干表面水分；
(2)将沥干水分的鸡脯肉与熟猪肥膘、虾仁、淮山药、草鱼肉混合，绞成肉泥；
(3)在肉泥中添加小米粉、红枣泥、山芋粉、蚕豆粉、鸡蛋清和食盐，搅拌均匀， 成糊状物，然后入模具内蒸煮，冷却，即得。
作为优选：
步骤(2)中，在制备肉泥过程中添加适量冰屑，保持温度在0-4℃条件下，降低因搅拌过程中产生的热量而致使肌肉蛋白变性的问题，制成的肉泥放置在0-4℃条件下静 置12-24h，使其中心温度降至保藏温度。
步骤(3)中，所述蒸煮，是先将糊状物定量包装置于真空泵中进行真空除气，然 后在-0.02～-0.05Mpa条件下进行真空蒸煮，待蒸煮液加热至75℃时，停止加热进行保温， 保温时间2h-3h。
鸡脯肉具有高蛋白质、低脂肪、低胆固醇和低能量的营养特性而被认为是一种健康 的肉类食品。鸡肉中含有丰富的不饱和脂肪酸，氨基酸组成比例均衡，而且富含人体所必需的磷、铁、锌、钙和维生素B等常量和微量营养素。从风味特性来说，鸡肉的口感 细腻，味道鲜美。鸡肉风味物质的来源主要是蛋白质和脂质的降解，降解形成的多肽、 氨基酸、醛、酮和内酯等物质是形成鸡肉风味的前体物质。具有很强的“药食同源”的 价值。
淮山药是人类食用最早的植物之一。早在唐朝诗圣杜甫的诗中就有“充肠多薯蓣”的 名句。山药块茎肥厚多汁，又甜又绵，且带粘性，生食热食都是美味。根据山东省农科 院对山药的化验结果，其块茎中平均含粗蛋白质14.48％，粗纤维3.48％，淀粉43.7％， 糖1.14％，钾2.62％，磷0.2％，钙0.2％，镁0.14％，灰分5.51％，铁53.57ppm， 锌29.22ppm，铜10.58ppm，锰5.38ppm。人类所需的18种氨基酸中，山药中含有 16种。
小米因富含维生素B1、B12等，具有防止消化不良及口角生疮的功效；具有防止 泛胃、呕吐的功效；还具有滋阴养血的功能，可以使产妇虚寒的体质得到调养，帮助她 们恢复体力；具有减轻皱纹、色斑、色素沉着的功效。
红枣红枣味甘性温、归脾胃经，有补中益气、养血安神、缓和药性的功能；而现代的药理学则发现，红枣含有蛋白质、糖类、有机酸、维生素A、维生素C、多种微量 钙以及氨基酸等丰富的营养成分。
草鱼肉肉质肥嫩，味鲜美。每百克净鱼肉含蛋白质15.5-26.6克，脂肪1.4-8.9克，热量83-187千卡，钙18-160毫克，磷30-312毫克，铁0.7-9.3毫克，硫胺素0.03毫克， 核黄素0.17毫克，尼克酸2.2毫克。另草鱼含有丰富的不饱和脂肪酸，对血液循环有利， 是心血管病人的良好食物；含有的硒元素，有抗衰老、养颜的功效，而且对肿瘤也有一 定的防治作用；
技术效果：与传统的鸡糕相比，本发明具有以下优势：
1、鸡糕是享誉盛名的淮扬菜之一，同时作为淮安地区的非物质文化遗产，本着对传统美食的传承和创新，从美食发展角度而言具有极大的研究幵发和推广意义。
2、本发明开发过程中涉及到的辅助原料，多为人们饮食需求过程中的常见原料，通过合理的营养配伍，使其能够最大限度的发挥食疗效果
3、本发明中采用的小米粉、鸡蛋均为暖黄色，能够改变产品颜色，从饮食消费心理学角度而言，暖黄色更能诱惑消费者的饮食食欲。
4、本发明中采用蒸煮工艺对原料进行加热成熟，能够最大限度的保护产品的营养价值。制得产品肉质紧密，富有弹性，糕体内无气孔，口感滋润，味道鲜美，营养价值 丰富。
5、本发明采用创新工艺，能够显著延长鸡糕产品保质期，鸡糕产品的发展提供更加完善的保障。
具体实施方式
实施例1
一、鸡糕产品配方：
鸡脯肉10份、淮山药3份、小米粉3份，红枣泥2份，山芋粉5份，蚕豆粉5份，
虾仁3份，草鱼肉5份，鸡蛋清3份，食盐2份，熟猪肥膘6份。
二、鸡糕产品制备工艺：
精确称取新鲜鸡脯肉，放于清水中浸泡去掉血水，此过程进行两次，沥干表面水分， 然后将沥干水分的鸡脯肉与猪肥膘、鲜虾仁、淮山药、草鱼肉放入绞肉机中绞成肉泥，在制备肉泥过程中添加适量冰屑，降低因搅拌过程中产生的热量而致使肌肉蛋白变性的问题，制成的肉泥放置在0-4℃条件下静置12h，使其中心温度降至保藏温度。然后在 肉泥中添加小米粉、红枣泥、山芋粉、蚕豆粉、鸡蛋清和食盐，搅拌均匀，使肉泥成为 粘性较强的糊状物；先将糊状物定量包装置于真空泵中进行真空除气，然后在 -0.02～-0.05Mpa条件下进行真空蒸煮，待蒸煮液加热至75℃时，停止加热进行保温，保 温时间3h，冷却后即得鸡糕成品。
实施例2
一、鸡糕产品配方：
鸡脯肉20份、淮山药5份、小米粉5份，红枣泥5份，山芋粉10份，
蚕豆粉10份，虾仁6份，草鱼肉10份，鸡蛋清6份，食盐5份，熟猪肥膘10份。
二、鸡糕产品制备工艺：
精确称取新鲜鸡脯肉，放于清水中浸泡去掉血水，此过程进行两次，沥干表面水分， 然后将沥干水分的鸡脯肉与猪肥膘、鲜虾仁、淮山药、草鱼肉放入绞肉机中绞成肉泥，在制备肉泥过程中添加适量冰屑，降低因搅拌过程中产生的热量而致使肌肉蛋白变性的问题，制成的肉泥放置在0-4℃条件下静置24h，使其中心温度降至保藏温度。然后在 肉泥中添加小米粉、红枣泥、山芋粉、蚕豆粉、鸡蛋清和食盐，搅拌均匀，使肉泥成为 粘性较强的白色糊状物；是先将糊状物定量包装置于真空泵中进行真空除气，然后在 -0.02～-0.05Mpa条件下进行真空蒸煮，待蒸煮液加热至75℃时，停止加热进行保温，保 温时间2.5h，冷却后即得鸡糕成品。
实施例3
一、鸡糕产品配方：
鸡脯肉15份、淮山药4份、小米粉4份，红枣泥3份，山芋粉7份，蚕豆粉8份，
虾仁4份，草鱼肉8，鸡蛋清5份，食盐3份，熟猪肥膘8份。
二、鸡糕产品制备工艺：
精确称取新鲜鸡脯肉，放于清水中浸泡去掉血水，此过程进行两次，沥干表面水分， 然后将沥干水分的鸡脯肉与猪肥膘、鲜虾仁、淮山药、草鱼肉放入绞肉机中绞成肉泥，在制备肉泥过程中添加适量冰屑，降低因搅拌过程中产生的热量而致使肌肉蛋白变性的问题，制成的肉泥放置在0-4℃条件下静置18h，使其中心温度降至保藏温度。然后在 肉泥中添加小米粉、红枣泥、山芋粉、蚕豆粉、鸡蛋清和食盐，搅拌均匀，使肉泥成为 粘性较强的白色糊状物；是先将糊状物定量包装置于真空泵中进行真空除气，然后在 -0.02～-0.05Mpa条件下进行真空蒸煮，待蒸煮液加热至75℃时，停止加热进行保温，保 温时间2h，冷却后即得鸡糕成品。
实施例4鸡糕产品保质期考察
取本发明方法制备的鸡糕成品60个，随机分为3组，每组20个，同时，设置对照 1组和对照2组，每组成品也为20个。各成品先进行辐照杀菌，然后真空包装，置于 0～4摄氏度、避光条件下保存，考察产品的外观、味道和霉变情况。
对照1组和本发明实施例3方法相同，不同之处仅在于：在制备肉泥过程中不添加适量冰屑，并且不经过在0-4℃条件下静置。
对照2组和本发明实施例3方法相同，不同之处仅在于：白色糊状物不进行真空除气，并且是在常温蒸煮，加热温度和保温时间均不变。
各组鸡糕成品的外观、味道和霉变情况，如下表所示：
由上表可得，对照1组和对照2组的鸡糕产品，在6个月时，产品味道发生变化， 在9个月时，产品外观也出现明显变化，而12个月时，则出现霉变现象，表明对照1 组和对照2组的产品保质期最多为6个月。而本发明方法所得鸡糕产品，在12个月时， 产品外观和味道均无变化，并且也无霉变现象发生，表明保质期可达12个月，优势明 显。
Claims (7)
1.一种淮山药养生鸡糕，其特征在于，所述鸡糕主要由如下重量份的原料制成：
鸡脯肉10-20份、淮山药3-5份、小米粉3-5份，红枣泥2-5份，
山芋粉5-10份，蚕豆粉5-10份，虾仁3-6份，草鱼肉5-10，
鸡蛋清3-6份，食盐2-5份，熟猪肥膘6-10份。
2.根据权利要求1所述的淮山药养生鸡糕，其特征在于，所述鸡糕主要由如下重量份的原料制成：
鸡脯肉10份、淮山药3份、小米粉3-5份，红枣泥2-5份，
山芋粉5-10份，蚕豆粉5-10份，虾仁3-6份，草鱼肉5-10，
鸡蛋清3-6份，食盐2-5份，熟猪肥膘6-10份。
3.根据权利要求1所述的淮山药养生鸡糕，其特征在于，所述鸡糕主要由如下重量份的原料制成：
鸡脯肉20份、淮山药5份、小米粉3-5份，红枣泥2-5份，
山芋粉5-10份，蚕豆粉5-10份，虾仁3-6份，草鱼肉5-10，
鸡蛋清3-6份，食盐2-5份，熟猪肥膘6-10份。
4.根据权利要求1所述的淮山药养生鸡糕，其特征在于，所述鸡糕主要由如下重量份的原料制成：
鸡脯肉15份、淮山药4份、小米粉4份，红枣泥3份，山芋粉7份，蚕豆粉8份，
虾仁4份，草鱼肉8，鸡蛋清5份，食盐3份，熟猪肥膘8份。
5.权利要求1-4任一项所述的淮山药养生鸡糕的制备工艺，其特征在于，包括以下步骤：
(1)取新鲜鸡脯肉，去掉血水，沥干表面水分；
(2)将沥干水分的鸡脯肉与熟猪肥膘、虾仁、淮山药、草鱼肉混合，绞成肉泥；
(3)在肉泥中添加小米粉、红枣泥、山芋粉、蚕豆粉、鸡蛋清和食盐，搅拌均匀，成糊状物，然后入模具内蒸煮，冷却，即得。
6.根据权利要求5所述的淮山药养生鸡糕的制备工艺，其特征在于，步骤(2)中，在制备肉泥过程中添加冰屑，制成的肉泥放置在0-4℃条件下静置12-24h。
7.根据权利要求5所述的淮山药养生鸡糕的制备工艺，其特征在于，步骤(3)中，所述蒸煮，是先将糊状物定量包装置于真空泵中进行真空除气，然后在-0.02～-0.05Mpa条件下进行真空蒸煮，待蒸煮液加热至75℃时，停止加热进行保温，保温时间2h-3h。
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