CN112352897A - 一种柠檬味鸡爪生产工艺及其制备的柠檬味鸡爪 - Google Patents
一种柠檬味鸡爪生产工艺及其制备的柠檬味鸡爪 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种柠檬味鸡爪生产工艺及其制备的柠檬味鸡爪,涉及食品技术领域。一种柠檬味鸡爪生产工艺,包括以下步骤:S1煮制:取鸡爪,加水,煮制,捞出鸡爪,制得熟鸡爪;S2泡制:取泡水,加入添加剂,搅拌至添加剂完全溶解,再加入乳酸和冰乙酸,混合均匀,加入熟鸡爪,浸泡,捞出熟鸡爪,制得风味鸡爪;所述添加剂包括以下原料:乳酸链球菌素,脱氢乙酸钠,双乙酸钠,亚硝酸钠,D‑异抗坏血酸钠,三聚磷酸钠;所述泡水由水、盐、糖、味精和鸡膏制成;S3拌料:向风味鸡爪中加入柠檬油香精,混合均匀,制得柠檬味鸡爪。柠檬味鸡爪的生产工艺具有可改善鸡爪口味的优点。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种柠檬味鸡爪生产工艺及其制备的柠檬味鸡爪。
背景技术
鸡爪又称鸡掌,鸡爪中皮、筋和胶质较多,富含谷氨酸、胶原蛋白和钙质,多吃鸡爪有助于软化血管,同时具有一定美容功效,鸡爪广受人们的喜爱。随着人们生活水平的提高,为了提高食客对鸡爪的食欲,提高鸡爪受欢迎度,人们开始研究不同风味的鸡爪。
CN104366530A公开了一种柠檬味鸡爪及其制备方法,一种柠檬味鸡爪,各原料组分之间的重量配比为:鸡爪180-220、艾叶15-20、柠檬10-15、鸡蛋果4-8、无花果6-10、黑豆15-20、葛藤嫩茎8-12、红碎茶6-10、亚麻籽油10-15、酒花1-3、板栗叶2-4、黑皮根1-3、苦豆子2-4、葱3-6、姜3-6、盐2-5、味精1-3、助剂20-30。柠檬味鸡爪的制备方法包括以下步骤:一、将酒花、板栗叶、黑皮根和苦豆子混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;二、将柠檬榨汁,得到柠檬汁;将柠檬汁加入到亚麻籽油中,搅拌均匀,得到柠檬香油;三、将红碎茶倒入营养滤汁中煮开后,过滤,得到红碎茶水;将黑豆倒入红碎茶水中,武火煮开后,捞出黑豆,与鸡蛋果、无花果、葛藤嫩茎的食用部分混合,绞碎得到水果黑豆泥;四、将水果黑豆泥中加入葱、姜、盐、味精和助剂,搅拌均匀,涂到鸡爪表面后用艾叶裹紧后绕上铁丝,静置4-8个小时后,插上竹签放到炭火上烤,边烤边涂柠檬香油,烤熟后,去除艾叶和鸡爪表面杂质,即得柠檬味鸡爪。该技术方案将含有味精、助剂等调味料的水果黑豆泥涂抹至鸡爪表面,再通过烤制并涂抹含有柠檬汁的柠檬香油,制得具有柠檬口味的鸡爪,改善了鸡爪的口味。
针对上述相关技术,发明人认为,将味精、助剂等调味料涂抹至鸡爪表面,不利于调味料浸入鸡爪内部,不利于更好地改善鸡爪的口味。
发明内容
为了更好地改善鸡爪的口味,本申请提供一种柠檬味鸡爪生产工艺及其制备的柠檬味鸡爪。
第一方面,本申请提供一种柠檬味鸡爪生产工艺,采用如下的技术方案:
一种柠檬味鸡爪生产工艺,包括以下步骤:
S1煮制:取100重量份的鸡爪,加入180-220重量份的水,加热至95-100℃煮制8-10min,捞出鸡爪,降温至不高于30℃,制得熟鸡爪;
S2泡制:取120-180重量份的泡水,加入添加剂,搅拌至添加剂完全溶解,再加入0.8-1.2重量份的乳酸和0.8-1.2重量份的冰乙酸,混合均匀,加入熟鸡爪,浸泡30-48h,捞出熟鸡爪,余下的为熟泡水,制得风味鸡爪;所述添加剂包括以下重量份原料:乳酸链球菌素0.004-0.006份,脱氢乙酸钠0.06-0.09份,双乙酸钠0.1-0.16份,亚硝酸钠0.001-0.002份,D-异抗坏血酸钠0.1-0.2份,三聚磷酸钠0.15-0.18份;所述泡水由水、盐、糖、味精和鸡膏以重量配比为100:(3-6):(2-4):(1.5-2.5):(0.8-1.2)的比例制成;
S3拌料:向风味鸡爪中加入0.12-0.18重量份的柠檬油香精,混合均匀,制得柠檬味鸡爪。
通过采用上述技术方案,将盐、糖、味精和鸡膏制成泡水,再加入鸡爪进行浸泡,相比于涂抹调味料的方式,采用浸泡的方式更有利于调味料浸入鸡爪内部,更好地改善鸡爪味道;通过加入乳酸和冰乙酸,可调节泡水酸度,有助于使僵硬的鸡爪软化,有助于在鸡爪表面形成微裂纹,便于鸡膏等调味料浸入鸡爪内部,有助于鸡膏中的香味成分浸入鸡爪内部,更好地改善鸡爪口味,加入含有D-异抗坏血酸钠的添加剂有助于提高鸡爪防腐性能,有利于延长产品保质期。本申请通过加入鸡膏、乳酸和冰乙酸,通过使用泡水浸泡的方式,这几种因素共同作用,使香味成分浸入鸡爪内部,更好地改善鸡爪口味。
优选的,所述步骤S1-S3中的原料按以下重量份配比投料:鸡爪100份,水200份,泡水150份,乳酸1份,冰乙酸1份,柠檬油香精0.15份;所述添加剂包括以下重量份原料:乳酸链球菌素0.005份,脱氢乙酸钠0.075份,双乙酸钠0.13份,亚硝酸钠0.0016份,D-异抗坏血酸钠0.16份,三聚磷酸钠0.165份;所述泡水由水、盐、糖、味精和鸡膏以重量配比为100:4.5:3:2:1的比例制成。
通过采用上述技术方案,使用更优的原料投料配比,有助于更好地改善鸡爪口味,有利于提高产品受欢迎程度,有利于产品市场推广。
优选的,所述泡水的制备方法为:取水,加入盐、糖、味精和鸡膏,加热至沸腾熬制8-12min,制得泡水。
通过采用上述技术方案,通过加热熬制制备泡水,有利于鸡膏中的香味组分均匀分散在泡水中,有利于鸡膏中的香味组分浸入鸡爪内部,更好地改善鸡爪口味。
优选的,所述步骤S3包括如下步骤:
S3A拌混:向风味鸡爪中加入0.12-0.18重量份的柠檬油香精,混合均匀,制得香精鸡爪;
S3B包装:按需要的重量将香精鸡爪分装至包装袋中,向包装袋中加入0.65-0.7倍单袋香精鸡爪重量的熟泡水,密封包装;以9Kgy的辐照量辐照杀菌处理450-500min,制得柠檬味鸡爪。
通过采用上述技术方案,在包装袋中分装鸡爪的同时加入一定量的熟泡水,有利于保持鸡爪香味,通过辐照杀菌处理,有利于提高产品防腐性能,有利于延长产品保质期。
优选的,所述鸡爪为将疤皮、硬骨和指甲脱除后的无骨鸡爪。
通过采用上述技术方案,使用无骨鸡爪,更便于顾客食用,有助于提高产品便利性,有助于提高产品受欢迎度,有助于产品市场推广。
优选的,所述添加剂还包括0.1-0.13重量份的醋酸酯淀粉。
通过采用上述技术方案,在添加剂中加入少量的醋酸酯淀粉,有助于提高调味料与鸡爪之间的粘结强度,有利于调味料附着在鸡爪上,更好地改善鸡爪口味,有利于提高顾客满意度,有利于产品市场推广。
优选的,所述添加剂还包括0.08-0.15重量份的蔗糖脂肪酸酯。
通过采用上述技术方案,在添加剂中加入少量的蔗糖脂肪酸酯,有利于改善泡水中各组分之间的相容性,使调味料中的香味组分更好地附着在鸡爪上,有助于更好地改善鸡爪口味。
第二方面,本申请提供一种柠檬味鸡爪,采用如下的技术方案:一种柠檬味鸡爪,由上述的柠檬味鸡爪生产工艺制得。
通过采用上述技术方案,使用本申请公开的方法生产鸡爪,有利于改善鸡爪口味,有利于提高产品受欢迎度,有利于产品市场推广。
综上所述,本发明包括以下至少一种有益技术效果:
1.本申请将盐、糖、味精和鸡膏制成泡水,再加入鸡爪进行浸泡,相比于涂抹调味料的方式,采用浸泡的方式更有利于调味料浸入鸡爪内部,更好地改善鸡爪味道;通过加入乳酸和冰乙酸,可调节泡水酸度,有助于使僵硬的鸡爪软化,有助于在鸡爪表面形成微裂纹,便于鸡膏等调味料浸入鸡爪内部,有助于鸡膏中的香味成分浸入鸡爪内部,更好地改善鸡爪口味,加入含有D-异抗坏血酸钠的添加剂有助于提高鸡爪防腐性能,有利于延长产品保质期。本申请通过加入鸡膏、乳酸和冰乙酸,通过使用泡水浸泡的方式,这几种因素共同作用,使香味成分浸入鸡爪内部,更好地改善鸡爪口味;
2.本申请通过采用沸腾熬制的方式制备泡水、加入醋酸酯淀粉、加入蔗糖脂肪酸酯等方式,有助于更好地改善鸡爪口味,有助于提高产品受欢迎度,有利于产品市场推广;
3.本申请在包装袋中分装鸡爪的同时加入一定量的熟泡水,有利于保持鸡爪香味,通过辐照杀菌处理,有利于提高产品防腐性能,有利于延长产品保质期。
具体实施方式
实施例
本申请用柠檬油香精对鸡爪进行拌料处理,使鸡爪具有一定的柠檬味,有助于提高顾客食欲,有利于产品市场推广。本申请将盐、糖、味精和鸡膏制成泡水,再加入鸡爪进行浸泡,相比于涂抹调味料的方式,采用浸泡的方式更有利于调味料浸入鸡爪内部,更好地改善鸡爪味道;通过加入乳酸和冰乙酸,可调节泡水酸度,有助于使僵硬的鸡爪软化,有助于在鸡爪表面形成微裂纹,便于鸡膏等调味料浸入鸡爪内部,有助于鸡膏中的香味成分浸入鸡爪内部,更好地改善鸡爪口味,加入含有D-异抗坏血酸钠的添加剂有助于提高鸡爪防腐性能,有利于延长产品保质期。本申请通过加入鸡膏、乳酸和冰乙酸,通过使用泡水浸泡的方式,这几种因素共同作用,使香味成分浸入鸡爪内部,更好地改善鸡爪口味。相比于CN104366530A中公开的柠檬味鸡爪制备方法,该技术方案先涂抹调味料、烤制的同时涂抹柠檬香油,本申请公开的方法更便于控制产品质量,也便于操作,本申请公开的生产工艺更简单,有助于节约工艺成本,有利于产品工业化生产。
本发明所涉及的原料均为市售,部分原料的型号及来源如表1所示。
表1原料的规格型号及来源
以下实施例中使用的糖为白砂糖,以下实施例中使用的鸡爪、盐、糖和味精均产自四川。鸡爪为将疤皮、硬骨和指甲脱除后,并对剖成两半的的无骨鸡爪;冷冻的无骨鸡爪需解冻清洗后方可使用。实际生产中每袋柠檬味鸡爪中含鸡爪115-120g,含泡水80-85g。辐照杀菌的设备为BFT-IV型钴-60γ辐照装置。
实施例1:一种柠檬味鸡爪生产工艺,包括如下步骤:
S1煮制:取100kg鸡爪,加入200kg水,加热至98℃煮制9min,捞出鸡爪,降温至30℃,制得熟鸡爪。
S2泡制:取150kg水,加入6.75kg盐、4.5kg糖、3kg味精和1.5kg鸡膏,加热至沸腾熬制10min,制得泡水。取5g乳酸链球菌素,75g脱氢乙酸钠,130g双乙酸钠,1.6g亚硝酸钠,160g的D-异抗坏血酸钠,165g三聚磷酸钠、120g醋酸酯淀粉和120g蔗糖脂肪酸酯,混合均匀,制得添加剂。取150kg泡水,加入添加剂,搅拌至添加剂完全溶解,再加入1kg乳酸和1kg冰乙酸,混合均匀,加入100kg熟鸡爪,浸泡40h,捞出熟鸡爪,余下的为熟泡水,制得风味鸡爪。
S3拌料,拌料包括以下步骤:S3A拌混:向风味鸡爪中加入0.15kg柠檬油香精,混合均匀,制得香精鸡爪;S3B包装:将香精鸡爪按每袋120g分装至若干个包装袋中,向包装袋中加入80g的熟泡水,密封包装;以9Kgy的辐照量辐照杀菌处理480min,制得柠檬味鸡爪。
实施例2
实施例2与实施例1的区别在于,实施例2的添加剂中加入了100g醋酸酯淀粉和150g蔗糖脂肪酸酯,其它均与实施例1保持一致。
实施例3
实施例3与实施例1的区别在于,实施例3的添加剂中加入了130g醋酸酯淀粉和80g蔗糖脂肪酸酯,其它均与实施例1保持一致。
实施例4-8
实施例4-8与实施例1的区别在于,实施例4-8各原料的添加量不同,其它均与实施例1保持一致,实施例4-8各原料的添加量见表2。
表2实施例4-8的各原料的添加量
实施例9-12
实施例9-12与实施例1的区别在于,实施例9-12各步骤工艺参数不同,其它均与实施例1保持一致,实施例9-12各步骤工艺参数见表3。
表3实施例9-12各步骤中的参数
对比例
对比例1
对比例1与实施例1的区别在于,对比例1不加入乳酸、冰乙酸和鸡膏,其它均与实施例1保持一致。
对比例2
对比例2与实施例1的区别在于,对比例2不加入乳酸和冰乙酸,其它均与实施例1保持一致。
对比例3
对比例3与实施例1的区别在于,对比例3不加入鸡膏,其它均与实施例1保持一致。
性能检测
1、挥发性盐基氮:鸡爪生产存放30天后,参照GB5009.228-2016《食品安全国家标准食品中挥发性盐基氮的测定》,第二法自动凯氏定氮仪法,测试产品中挥发性盐基氮的含量,测试结果如表4。
2、顾客满意度调查:将柠檬味鸡爪于餐馆中做顾客满意度调查,调查结果如表4。
表4用不同产品性能测试结果对比表
样品编号 | 挥发性盐基氮(mg/100g) | 顾客满意度(%) |
实施例1 | 1.7 | 94 |
实施例2 | 1.1 | 97 |
实施例3 | 0.9 | 98 |
实施例4 | 1.8 | 91 |
实施例5 | 1.6 | 89 |
实施例6 | 1.9 | 92 |
实施例7 | 1.5 | 90 |
实施例8 | 1.7 | 95 |
实施例9 | 1.4 | 94 |
实施例10 | 1.6 | 96 |
实施例11 | 1.3 | 95 |
实施例12 | 1.5 | 93 |
对比例1 | 11.4 | 43 |
对比例2 | 10.8 | 57 |
对比例3 | 1.5 | 48 |
对比例1未加入乳酸、冰乙酸和鸡膏,制得的产品中挥发性盐基氮含量较高,产品容易腐坏,不利于延长产品保质期,且顾客满意度低,不利于产品市场推广。对比例2未加入乳酸和冰乙酸,加入了鸡膏,制得的产品中挥发性盐基氮含量较高,产品容易腐坏,不利于延长产品保质期,顾客满意度低,不利于产品市场推广。对比例3未加入鸡膏,加入了乳酸和冰乙酸,制得的产品中挥发性盐基氮含量显著降低,但顾客满意度低,不利于产品市场推广。
对比实施例1和对比例1-3的实验结果,可以看出,在生产柠檬味鸡爪过程中,同时加入乳酸、冰乙酸和鸡膏,且使用本申请公开的工艺用泡水对鸡爪进行浸泡处理,制得的产品中挥发性盐基氮含量低,有助于延缓产品腐坏,有利于延长产品保质期,顾客满意度高,有利于产品市场推广。对比实施例1与对比例2的实验结果,可以发现乳酸和冰乙酸还具有一定的防腐功能。对比实施例1和对比例2-3的实验结果,可以发现,乳酸、冰乙酸和鸡膏一起共同作用改善了产品口味,有利于产品市场推广。
对比实施例1和实施例2-3的实验结果,实施例2-3的添加剂中加入了醋酸酯淀粉和蔗糖脂肪酸酯,制得的产品中挥发性盐基氮含量更低,有利于延长产品保质期,顾客满意度高。
相比于实施例1,实施例4-8中各原料的添加量不同,实施例9-12中各步骤工艺参数有所不同,制得的产品中挥发性盐基氮含量低,顾客满意度高,有利于产品市场推广。
本具体实施方式的实施例均为本发明的较佳实施例,并非依此限制本发明的保护范围,故:凡依本发明的结构、形状、原理所做的等效变化,均应涵盖于本发明的保护范围之内。
Claims (8)
1.一种柠檬味鸡爪生产工艺,其特征在于,包括以下步骤:
S1煮制:取100重量份的鸡爪,加入180-220重量份的水,加热至95-100℃煮制8-10min,捞出鸡爪,降温至不高于30℃,制得熟鸡爪;
S2泡制:取120-180重量份的泡水,加入添加剂,搅拌至添加剂完全溶解,再加入0.8-1.2重量份的乳酸和0.8-1.2重量份的冰乙酸,混合均匀,加入熟鸡爪,浸泡30-48h,捞出熟鸡爪,余下的为熟泡水,制得风味鸡爪;所述添加剂包括以下重量份原料:乳酸链球菌素0.004-0.006份,脱氢乙酸钠0.06-0.09份,双乙酸钠0.1-0.16份,亚硝酸钠0.001-0.002份,D-异抗坏血酸钠0.1-0.2份,三聚磷酸钠0.15-0.18份;所述泡水由水、盐、糖、味精和鸡膏以重量配比为100:(3-6):(2-4):(1.5-2.5):(0.8-1.2)的比例制成;
S3拌料:向风味鸡爪中加入0.12-0.18重量份的柠檬油香精,混合均匀,制得柠檬味鸡爪。
2.根据权利要求1所述的一种柠檬味鸡爪生产工艺,其特征在于,所述步骤S1-S3中的原料按以下重量份配比投料:鸡爪100份,水200份,泡水150份,乳酸1份,冰乙酸1份,柠檬油香精0.15份;所述添加剂包括以下重量份原料:乳酸链球菌素0.005份,脱氢乙酸钠0.075份,双乙酸钠0.13份,亚硝酸钠0.0016份,D-异抗坏血酸钠0.16份,三聚磷酸钠0.165份;所述泡水由水、盐、糖、味精和鸡膏以重量配比为100:4.5:3:2:1的比例制成。
3.根据权利要求1所述的一种柠檬味鸡爪生产工艺,其特征在于,所述泡水的制备方法为:取水,加入盐、糖、味精和鸡膏,加热至沸腾熬制8-12min,制得泡水。
4.根据权利要求1所述的一种柠檬味鸡爪生产工艺,其特征在于,所述步骤S3包括如下步骤:
S3A拌混:向风味鸡爪中加入0.12-0.18重量份的柠檬油香精,混合均匀,制得香精鸡爪;
S3B包装:按需要的重量将香精鸡爪分装至包装袋中,向包装袋中加入0.65-0.7倍单袋香精鸡爪重量的熟泡水,密封包装;以9Kgy的辐照量辐照杀菌处理450-500min,制得柠檬味鸡爪。
5.根据权利要求1所述的一种柠檬味鸡爪生产工艺,其特征在于:所述鸡爪为将疤皮、硬骨和指甲脱除后的无骨鸡爪。
6.根据权利要求1所述的一种柠檬味鸡爪生产工艺,其特征在于:所述添加剂还包括0.1-0.13重量份的醋酸酯淀粉。
7.根据权利要求6所述的一种柠檬味鸡爪生产工艺,其特征在于:所述添加剂还包括0.08-0.15重量份的蔗糖脂肪酸酯。
8.一种柠檬味鸡爪,其特征在于,由权利要求1-7任意一项所述的一种柠檬味鸡爪生产工艺制得。
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