CN114698792B - 一种麻辣黑鸡肉丝休闲食品及其制备方法 - Google Patents
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Abstract
本发明属于休闲食品加工技术领域,公开了一种麻辣黑鸡肉丝休闲食品及其制备方法,以巴山黑鸡和食用调和油为主要原料,经过原料肉的选取与修整、腌制、干制、卤制、制丝、油炸、拌料、真空密封包装、杀菌冷却得到此产品。本休闲食品的创新性在于采用优质肉鸡原料巴山黑鸡,用先烘后卤再炸制的工艺,不仅可以最大限度的保留鸡肉的营养价值和风味特征,也使产品富有嚼劲且易化渣,解决的市场上鸡肉休闲产品口感差的问题。同时此工艺使鸡肉丝水分含量极少,延长了产品的保藏期。
Description
技术领域
本发明涉及休闲食品加工技术领域,具体涉及一种麻辣黑鸡肉丝休闲食品及其制备方法。
背景技术
巴山黑鸡肉相比于普通鸡肉营养价值高,含高硒、高锌、高卵磷脂、高赖氨酸、高谷氨酸,高氨基酸,高维生素A、E,高不饱合脂肪酸,低脂肪,低胆固醇。巴山黑鸡富含营养和药物价值,巴山黑鸡被列为四川省“八大珍品”之首。虽然我国鸡肉深加工制品种类日益增多,但目前市场上休闲即食黑鸡肉丝产品少、原料良莠不齐、产品出现无嚼劲或不化渣等问题。
鉴于此,特提出本发明。
发明内容
针对现有鸡肉休闲食品口感及制备工艺的不足,本发明提供一种麻辣黑鸡肉丝休闲食品及其制备方法,以营养与药用价值丰富的巴山黑鸡为原料肉,采用先烘后卤再炸制的加工方式制得产品,此产品口感独特,咀嚼性好,口味丰富,具有地方特色。
为实现上述目的,本发明提供如下技术方案:
一种麻辣黑鸡肉丝休闲食品的制备方法,包含将经过预处理、腌制的黑鸡肉顺次经过干制、卤制、制丝、油炸处理得到的步骤;
其中,所述预处理是将黑鸡肉去皮、去筋膜和脂肪后,清水洗净,切成厚度为1.5cm左右的鸡肉薄片;
所述腌制是向鸡肉薄片加入腌制料后于4℃下冷藏48~50h。
优选的,所述干制是将经过腌制的黑鸡肉于55~65℃下干燥10~12h。
优选的,所述卤制是将经过干制的黑鸡肉,加入卤料包卤制25~35min后,室温下浸泡120~130min。
优选的,所述油炸是将制丝得到的黑鸡肉丝常温下晾干0.5h后,在145~155℃的油温下油炸45~60s。
优选的,以预处理后的黑鸡肉质量为基准计,所述腌制使用的腌制料包含2%~2.3%食盐、2%~2.3%料酒、0.2%~0.3%生姜片。
优选的,每1kg干制后的黑鸡肉所用卤料包原料为:八角1.8~2.0g、小茴 1.5~1.8g、桂皮 1.0~1.2g、香叶 0.8~1.2g、白芷 1.0~1.5g。
优选的,所述油炸处理后还包含拌料、包装、杀菌的步骤;
其中,所述拌料为将油炸后的黑鸡肉丝与拌料油按照重量比1:1混匀后静置1h再次搅拌混匀;
每1kg油炸后的黑鸡肉丝所用拌料油原料为:调和油0.5~0.6kg、大蒜0.05~0.06kg、洋葱0.05~0.06kg、生姜0.05~0.06kg、郫县豆瓣0.15~0.17kg、无盐带籽辣椒粉0.25~0.3kg、芝麻香油0.05~0.06kg、花椒油0.05~0.06kg、白砂糖0.15~0.17kg、味精0.05~0.06kg、熟制白芝麻0.2~0.25kg。
优选的,所述包装采用真空密封包装,真空度为0.094~0.096Mpa。
优选的,所述灭菌温度为145℃,时间40~45min。
本发明还公开了一种采用上述任一所述制备方法得到的麻辣黑鸡肉丝休闲食品。
与现有技术相比,本发明具有以下有益效果:
1.本发明采用先烘后卤再炸制的技术,不仅极大地保留了黑鸡的营养成分,同时使产品具有独特的风味与口感,解决了市面上鸡肉休闲食品咀嚼性差或嚼不烂、不化渣等问题。并且产品为丝状鸡肉休闲食品,市面上此类型产品开发程度较低,此发明工艺一定程度上弥补了鸡肉深加工产品的市场空白。
2.产品原料肉选用巴山黑鸡肉,相比普通鸡肉其含高硒、高锌、高卵磷脂、高赖氨酸、高谷氨酸,高氨基酸,高维生素A、E,高不饱和脂肪酸,低脂肪,低胆固醇,具有很高的营养价值,并且其药物价值也更高,被列为四川省“八大珍品”之首,独具地方特色。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明了,下面结合具体实施方式,对本发明进一步详细说明。应该理解,这些描述只是示例性的,而并非要限制本发明的范围。此外,在以下说明中,省略了对公知结构和技术的描述,以避免不必要地混淆本发明的概念。实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市售购买获得的常规产品。
实施例1
一种麻辣黑鸡肉丝休闲食品及其制备方法,包括原料肉的选取与修整、腌制、干制、卤制、制丝、油炸、拌料、真空密封包装、杀菌冷却,具体步骤如下:
S1:原料肉的选取与修整:选用除去筋膜和脂肪部分的去皮巴山黑鸡鸡腿、鸡胸肉10kg,清水洗净,切成厚度为1.5cm的薄片;
S2:腌制:将步骤S1所得黑鸡鸡肉中加入肉重2%的食盐、2%的料酒、0.2%生姜片,于4℃下冷藏腌制48h;
S3:干制:将步骤S2所得黑鸡鸡肉放入鼓风干燥箱设备中,于55℃下干燥10h;
S4:卤制:将步骤S3所得干制后黑鸡鸡肉放入煮锅中,加入自制卤料包,再加入鸡肉重量的2%的料酒、5%的生抽酱油,5%食盐、5%白砂糖后加清水至完全淹没鸡肉,先大火至卤水沸腾,然后转至文火使卤水保持沸腾,卤制鸡肉30min后关火室温下浸泡120min;
S5:制丝:将时步骤S4所得黑鸡鸡肉沥干水分,制成细丝;
S6:油炸:将步骤S5所得黑鸡肉丝常温下晾干0.5h,放入油温为150℃的食用调和油中炸制50s;
S7:拌料:将步骤S6中炸制完成的黑鸡肉丝放入自制拌料油中,拌料油与鸡丝重量比为1:1,搅拌混合均匀,于室温下静置1h后再次搅拌混合均匀;
S8:真空密封包装:将步骤S7所得的黑鸡肉丝装于铝塑复合薄膜小袋中,真空密封包装;
S9:杀菌冷却:将步骤S8所得真空包装黑鸡肉丝杀菌并冷却,得到麻辣黑鸡肉丝休闲食品。
1.步骤S4所述的卤料包配制方法如下:每1kg干制后黑鸡鸡肉所用卤料包各原料组分及含量为八角2.0g、小茴 1.8g、桂皮 1.2g、香叶 1.2g、白芷 1.2g。将上述原料放入卤料专用包装袋中封口备用;
2.步骤S7所述的自制拌料油配制方法如下:每1kg油炸后鸡肉丝所有拌料油组分及含量为调和油0.5kg、大蒜0.05kg、洋葱0.05kg、生姜0.05kg、郫县豆瓣0.15kg、无盐带籽辣椒粉0.25kg、芝麻香油0.05kg、花椒油0.05kg、白砂糖0.15kg、味精0.05kg、熟制白芝麻0.2kg。拌料油制备的工艺流程:调和油→加热至240 ℃,关火,待油温下降至180 ℃→放入大蒜、 洋葱块和生姜片,炸至水分将干时,捞出不用→油温下降至150 ℃→倒入装有辣椒粉和郫县豆瓣两种调料的盆中搅匀→冷却→加入剩余调味料继续搅拌均匀→静置1h后再次搅拌均匀→拌料油
3.步骤S8所述的真空包装装袋量为15g/袋,包装操作的过程中真空度为0.096MPa。
4.步骤S9所述的灭菌温度为145℃,时间40min。
实施例2
一种麻辣黑鸡肉丝休闲食品及其制备方法,包括原料肉的选取与修整、腌制、干制、卤制、制丝、油炸、拌料、真空密封包装、杀菌冷却,具体步骤如下:
S1:原料肉的选取与修整:选用除去筋膜和脂肪部分的去皮巴山黑鸡鸡腿、鸡胸肉10kg,清水洗净,切成厚度为1.5cm的薄片;
S2:腌制:将步骤S1所得黑鸡鸡肉中加入肉重2%的食盐、2%的料酒、0.2%生姜片,于4℃下冷藏腌制50h;
S3:干制:将步骤S2所得黑鸡鸡肉放入鼓风干燥箱设备中,于60℃下干燥10h;
S4:卤制:将步骤S3所得干制后黑鸡鸡肉放入煮锅中,加入自制卤料包,再加入鸡肉重量的2%的料酒、5%的生抽酱油,5%食盐、5%白砂糖后加清水至完全淹没鸡肉,先大火至卤水沸腾,然后转至文火使卤水保持沸腾,卤制鸡肉35min后关火室温下浸泡120min;
S5:制丝:将时步骤S4所得黑鸡鸡肉沥干水分,制成细丝;
S6:油炸:将步骤S5所得黑鸡肉丝常温下晾干0.5h,放入油温为150℃的食用调和油中炸制55s;
S7:拌料:将步骤S6中炸制完成的黑鸡肉丝放入自制拌料油中,拌料油与鸡丝重量比为1:1,搅拌混合均匀,于室温下静置1h后再次搅拌混合均匀;
S8:真空密封包装:将步骤S7所得的黑鸡肉丝装于铝塑复合薄膜小袋中,真空密封包装;
S9:杀菌冷却:将步骤S8所得真空包装黑鸡肉丝杀菌并冷却,得到麻辣黑鸡肉丝休闲食品。
1.步骤S4所述的卤料包配制方法如下:每1kg干制后黑鸡鸡肉所用卤料包各原料组分及含量为八角2.0g、小茴 1.8g、桂皮 1.2g、香叶 1.2g、白芷 1.2g。将上述原料放入卤料专用包装袋中封口备用;
2.步骤S7所述的自制拌料油配制方法如下:每1kg油炸后鸡肉丝所有拌料油组分及含量为调和油0.5kg、大蒜0.05kg、洋葱0.05kg、生姜0.05kg、郫县豆瓣0.15kg、无盐带籽辣椒粉0.25kg、芝麻香油0.05kg、花椒油0.05kg、白砂糖0.15kg、味精0.05kg、熟制白芝麻0.2kg。拌料油制备的工艺流程:调和油→加热至240 ℃,关火,待油温下降至180 ℃→放入大蒜、 洋葱块和生姜片,炸至水分将干时,捞出不用→油温下降至150 ℃→倒入装有辣椒粉和郫县豆瓣两种调料的盆中搅匀→冷却→加入剩余调味料继续搅拌均匀→静置1h后再次搅拌均匀→拌料油
3.步骤S8所述的真空包装装袋量为15g/袋,包装操作的过程中真空度为0.096MPa。
4.步骤S9所述的灭菌温度为145℃,时间40min。
实施例3
一种麻辣黑鸡肉丝休闲食品及其制备方法,包括原料肉的选取与修整、腌制、干制、卤制、制丝、油炸、拌料、真空密封包装、杀菌冷却,具体步骤如下:
S1:原料肉的选取与修整:选用除去筋膜和脂肪部分的去皮巴山黑鸡鸡腿、鸡胸肉10kg,清水洗净,切成厚度为1.5cm的薄片;
S2:腌制:将步骤S1所得黑鸡鸡肉中加入肉重2%的食盐、2%的料酒、0.2%生姜片,于4℃下冷藏腌制48h;
S3:干制:将步骤S2所得黑鸡鸡肉放入鼓风干燥箱设备中,于55℃下干燥12h;
S4:卤制:将步骤S3所得干制后黑鸡鸡肉放入煮锅中,加入自制卤料包,再加入鸡肉重量的2%的料酒、5%的生抽酱油,5%食盐、5%白砂糖后加清水至完全淹没鸡肉,先大火至卤水沸腾,然后转至文火使卤水保持沸腾,卤制鸡肉35min后关火室温下浸泡120min;
S5:制丝:将时步骤S4所得黑鸡鸡肉沥干水分,制成细丝;
S6:油炸:将步骤S5所得黑鸡肉丝常温下晾干0.5h,放入油温为145℃的食用调和油中炸制60s;
S7:拌料:将步骤S6中炸制完成的黑鸡肉丝放入自制拌料油中,拌料油与鸡丝重量比为1:1,搅拌混合均匀,于室温下静置1h后再次搅拌混合均匀;
S8:真空密封包装:将步骤S7所得的黑鸡肉丝装于铝塑复合薄膜小袋中,真空密封包装;
S9:杀菌冷却:将步骤S8所得真空包装黑鸡肉丝杀菌并冷却,得到麻辣黑鸡肉丝休闲食品。
1.步骤S4所述的卤料包配制方法如下:每1kg干制后黑鸡鸡肉所用卤料包各原料组分及含量为八角2.0g、小茴 1.8g、桂皮 1.2g、香叶 1.2g、白芷 1.2g。将上述原料放入卤料专用包装袋中封口备用;
2.步骤S7所述的自制拌料油配制方法如下:每1kg油炸后鸡肉丝所有拌料油组分及含量为调和油0.5kg、大蒜0.05kg、洋葱0.05kg、生姜0.05kg、郫县豆瓣0.15kg、无盐带籽辣椒粉0.25kg、芝麻香油0.05kg、花椒油0.05kg、白砂糖0.15kg、味精0.05kg、熟制白芝麻0.2kg。拌料油制备的工艺流程:调和油→加热至240 ℃,关火,待油温下降至180 ℃→放入大蒜、 洋葱块和生姜片,炸至水分将干时,捞出不用→油温下降至145 ℃→倒入装有辣椒粉和郫县豆瓣两种调料的盆中搅匀→冷却→加入剩余调味料继续搅拌均匀→静置1h后再次搅拌均匀→拌料油
3.步骤S8所述的真空包装装袋量为15g/袋,包装操作的过程中真空度为0.096MPa。
4.步骤S9所述的灭菌温度为145℃,时间40min。
对比例1
与实施例1相比,取消S6中油炸处理,其余工艺与配方均与实施例1相同。
对比例2
与实施例2相比,将S3干制与S4卤制互换操作顺序,其余工艺与配方均与实施例1相同。
对比例3
与实施例3相比,将S3干制替换为“将步骤S2所得黑鸡鸡肉于室温下晾干12h”,其余工艺与配方均与实施例1相同。
实验例1
将实施例1-3与对比例1-3的巴山黑鸡丝休闲食品的硬度、弹性、内聚性、咀嚼性、粘性进行测试,具体结果见表1。
表1:
由表1得出,比例1,3相对于实施1,3例硬度降低,而对比例2相对于实施例2硬度增大;各对比例相对于各实施例弹性、内聚性、咀嚼性、黏附性均减小,同时结合感官评价的结果,说明实施例2最佳。
实验例2
将实施例1-3的巴山黑鸡丝休闲食品的水分含量、酸价、氯化钠进行测试,具体结果如下:
水分含量:8%~10%;氯化钠<2%;酸价≤4mg/g
实验例3
将实施例1-3的巴山黑鸡丝休闲食品的进行微生物指标测试,具体结果如下:致病微生物未检出,且无腐败微生物所引起的腐败现象。
最后应说明的是:以上各实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述各实施例对本发明进行了详细的说明,但本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分或者全部技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的范围。
Claims (7)
1.一种麻辣黑鸡肉丝休闲食品的制备方法,其特征在于,包含将经过预处理、腌制的黑鸡肉顺次经过干制、卤制、制丝、油炸处理得到的步骤;
其中,所述预处理是将黑鸡肉去皮、去筋膜和脂肪后,清水洗净,切成厚度为1.5cm的鸡肉薄片;
所述腌制是向鸡肉薄片加入腌制料后于4℃下冷藏48~50h;
其中,所述卤制是将经过干制的黑鸡肉,加入卤料包卤制25~35min后,室温下浸泡120~130min;
所述油炸是将制丝得到的黑鸡肉丝常温下晾干0.5h后,在145~155℃的油温下油炸45~60s;
所述干制是将经过腌制的黑鸡肉于鼓风干燥箱55~65℃下干燥10~12h。
2.如权利要求1所述的一种麻辣黑鸡肉丝休闲食品的制备方法,其特征在于,以预处理后的黑鸡肉质量为基准计,所述腌制使用的腌制料包含2%~2.3%食盐、2%~2.3%料酒、0.2%~0.3%生姜片。
3.如权利要求1所述的一种麻辣黑鸡肉丝休闲食品的制备方法,其特征在于,每1kg干制后的黑鸡肉所用卤料包原料为:八角1.8~2.0g、小茴 1.5~1.8g、桂皮 1.0~1.2g、香叶0.8~1.2g、白芷 1.0~1.5g。
4.如权利要求1所述的一种麻辣黑鸡肉丝休闲食品的制备方法,其特征在于,所述油炸处理后还包含拌料、包装、杀菌的步骤;
其中,所述拌料为将油炸后的黑鸡肉丝与拌料油按照重量比1:1混匀后静置1h再次搅拌混匀;
每1kg油炸后的黑鸡肉丝所用拌料油原料为:调和油0.5~0.6kg、大蒜0.05~0.06kg、洋葱0.05~0.06kg、生姜0.05~0.06kg、郫县豆瓣0.15~0.17kg、无盐带籽辣椒粉0.25~0.3kg、芝麻香油0.05~0.06kg、花椒油0.05~0.06kg、白砂糖0.15~0.17kg、味精0.05~0.06kg、熟制白芝麻0.2~0.25kg。
5.如权利要求4所述的一种麻辣黑鸡肉丝休闲食品的制备方法,其特征在于,所述包装采用真空密封包装,真空度为0.094~0.096Mpa。
6.如权利要求4所述的一种麻辣黑鸡肉丝休闲食品的制备方法,其特征在于,灭菌温度为145℃,时间40~45min。
7.一种采用如权利要求1-6任一所述制备方法得到的麻辣黑鸡肉丝休闲食品。
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