CN115316613A - 一种三减辣子鸡丁的制作方法 - Google Patents
一种三减辣子鸡丁的制作方法 Download PDFInfo
- Publication number
- CN115316613A CN115316613A CN202210980372.XA CN202210980372A CN115316613A CN 115316613 A CN115316613 A CN 115316613A CN 202210980372 A CN202210980372 A CN 202210980372A CN 115316613 A CN115316613 A CN 115316613A
- Authority
- CN
- China
- Prior art keywords
- parts
- chicken
- pickling
- meat blocks
- reduced
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims description 12
- 235000015067 sauces Nutrition 0.000 title description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 54
- 238000005554 pickling Methods 0.000 claims abstract description 35
- 238000011282 treatment Methods 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 210000003746 feather Anatomy 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 235000004213 low-fat Nutrition 0.000 claims abstract description 5
- 206010034203 Pectus Carinatum Diseases 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 16
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 239000006002 Pepper Substances 0.000 claims description 10
- 241000722363 Piper Species 0.000 claims description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims description 10
- 235000017804 Piper guineense Nutrition 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 239000004386 Erythritol Substances 0.000 claims description 7
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 7
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 7
- 229940009714 erythritol Drugs 0.000 claims description 7
- 235000019414 erythritol Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 159000000000 sodium salts Chemical class 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 210000000481 breast Anatomy 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 235000019643 salty taste Nutrition 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000004519 grease Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 108090000526 Papain Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229940055729 papain Drugs 0.000 description 2
- 235000019834 papain Nutrition 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000015424 sodium Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
本发明公开了食品制作工艺技术领域的一种三减辣子鸡丁的制作方法,包括鸡肉处理、鸡肉腌制、高压处理、制品成熟、杀菌包装等步骤,选用脂肪含量低的中华黑羽鸡鸡胸肉为主原料,在制作过程中减少调料中的盐、油、糖的使用量,采用高压处理的辅助烹饪方式增加咸味,减少腌制使用的盐量,同时又保持正常咸度,在制熟方式上采用高温气体循环加热,代替传统的油炸,利用鸡胸肉本身的油脂煎炸食物,使鸡胸肉脱水,制熟的鸡胸肉表面变得嫩黄酥脆,内里汁水充盈,达到和油炸一样的煎炸效果,同时又大大减少了成品辣子鸡丁中油脂的含量,简化了工艺流程,提高菜肴制作效率,有利于辣子鸡丁预制菜的发展,适于大批量规模化制作中使用。
Description
技术领域
本发明涉及食品制作工艺技术领域,特别涉及一种三减辣子鸡丁的制作方法。
背景技术
辣子鸡丁是川东地区一道著名的江湖风味菜,因源于歌乐山而故名,成菜色泽棕红油亮,质地酥软,麻辣味浓,经过改良变得咸鲜醇香,略带回甜,成为一款食客啖之难忘的美味佳肴,深受食客喜爱。
国家专利数据库中公布了一种辣子鸡丁调味料食品制作方法,公布号:CN112971044A,公布日:2021年06月18日,具体包括切块、腌制、预煮、沥水、切丁、油炸、炒制、真空灌装、杀菌、冷却的步骤,该发明的该种辣子鸡丁调味料的制作方法,在腌制的过程中添加了木瓜蛋白酶和碳酸钠食用碱,木瓜蛋白酶便于将鸡肉嫩化,碳酸钠食用碱的添加便于将鸡肉骨软化,使得腌制液渗透均匀,入味更充分,提高腌制速度以及缩短了腌制时间,先采用油炸再炒制的方式进行制备,增加口感的嚼劲,同时真空灌装可以起到一定的杀菌效果,延长了辣子鸡丁的保质期,在制作的过程中不添加任何防腐剂、色素以及抗氧化剂,制得的鸡丁品质好,食用更加安全。该方案选用的鸡脖、鸡尾、鸡骨这三个部位斩件切成肉丁,含肉量少食用感不佳,对肉丁采用的是油炸的制作方式,在油炸后将肉经与香料在大量的植物油中混合炒制,制作过程中使用了大量油脂,大量油脂的添加会丰厚食用口感,增加独特香味,食用者在满足口感的同时也摄入了大量的脂肪,原料采用的鸡脖、鸡尾、鸡骨等部位可食用部分少,蛋白质含量也低,这样制作出来的辣子鸡丁原料成本低、油脂含量高,不利于人体健康,也不符合健康中国的三减理念。
另外现有市场上的辣子鸡丁原料部位多选用鸡腿肉,鸡腿肉中脂肪含量过高,食用过多高脂肪食物会让身体产生大量的自由基,加速人体衰老,对人体产生危害,在制作中需要对原料鸡肉进行腌制,腌制中常使用钠含量高的盐,长期使用高钠盐会加重肾脏代谢负担,制熟方式中传统的油炸也会产生很多有害物质,也会引起体内的不良反应。因此,为了食品健康,结合健康中国的三减理念,对传统辣子鸡丁的制作方法进行改良显得尤为重要。
发明内容
本发明的目的是克服现有技术中的缺陷,提供一种三减辣子鸡丁的制作方法,减少原料中的脂肪、盐、油、糖的用量,使用鸡胸肉,采用高压处理的烹饪方式制作辣子鸡丁,使其成为营养丰富、盐糖脂肪含量低的健康菜肴。
本发明的目的是这样实现的:一种三减辣子鸡丁的制作方法,采用脂肪含量少的中华黑羽鸡鸡胸肉为主原料,包括如下步骤:
步骤1:鸡肉处理:将鸡胸肉切成边长为2 cm的肉块;
步骤2:鸡肉腌制:将步骤1的肉块放入腌制液中浸泡腌制,所述腌制液以重量份计,包括淀粉10~12份、料酒15~20份、生抽15~20份、胡椒粉2~3份、盐1~2份;
步骤3:高压处理:将步骤2腌制后的肉块至于高压环境下,以600 MPa对肉块加压处理6~10 min,加压的初始温度为15℃,加压结束后温度达到32℃;
步骤4:制品成熟:将步骤3加压处理后的肉块与炒料混合炒制成熟,所述炒料以重量份计,包括干辣椒70~80份、花椒20~25份、大蒜8~10份、赤藓糖醇2~3份、味精1~2份;
步骤5:杀菌包装:将步骤4制熟的肉块在75~90℃灭菌处理,并保持85~90℃密封装袋。
进一步地,步骤2中腌制使用的盐为低钠盐,所述腌制时间为1~2 h。
进一步地,步骤3中所述加压处理使用的加压液为水。
进一步地,步骤4中所述采用高温气体循环加热的方式对肉块和炒料混合炒制,加热温度为120℃,炒制时间为20 min。
本发明工作时,选用脂肪含量低的中华黑羽鸡鸡胸肉为主要原材料,经过斩块、腌制、高压处理、制熟、杀菌包装的处理步骤制得辣子鸡丁成品,相比现有技术,本发明的有益效果为:第一,原料采用脂肪含量低的中华黑羽鸡鸡胸肉,相较现有技术中使用的鸡腿肉,脂肪含量降低为现有技术中鸡腿肉脂肪含量的36%~40%;第二,腌制中使用的盐为低钠盐,钠含量少,通过高压处理的方式增加咸味,减少腌制使用的盐量,同时又保持正常咸度,降低辣子鸡丁中的用盐量以及钠含量,使菜肴变得安全、健康;第三,使用赤藓糖醇代替白糖产生甜味,降低成品热量的同时,也降低了菜肴导致肥胖的风险,还具有一定的保健作用;第四,在制熟方式上采用高温气体循环加热,代替传统的油炸,利用鸡胸肉本身的油脂煎炸食物,使鸡胸肉脱水,制熟的鸡胸肉表面变得嫩黄酥脆,内里汁水充盈,达到和油炸一样的煎炸效果,同时又减少了成品辣子鸡丁中油脂的含量,简化了工艺流程,提高菜肴制作效率。第五,灭菌后保持80~100℃装袋,三减辣子鸡丁货架期更易保存。
具体实施方式
实施例1:
一种三减辣子鸡丁的制作方法,采用中华黑羽鸡鸡胸肉为主原料,包括如下步骤:
步骤1:鸡肉处理:将200份鸡胸肉切成边长为2 cm的肉块;
步骤2:鸡肉腌制:切好的肉块放入腌制液中浸泡腌制,腌制液以重量份计,首先将20份料酒、20份生抽、2份胡椒粉、1份低钠盐与切好的肉块充分搅拌混合,再加入12份淀粉抓拌均匀,确保每个肉块上均匀沾满淀粉;
步骤3:高压处理:将腌制后的肉块作高压处理,加压液为水,设置加压压力为600MPa,加压时间为6 min,加压的初始温度为15℃,加压结束后温度达到32℃;
步骤4:制品成熟:先将加压处理后的肉块首先在120℃的高温循环气体中炒制20min至肉块表面变得金黄酥脆,再将80份干辣椒、25份花椒、9份大蒜、2份赤藓糖醇、1份味精混合与炒制后的肉块混合炒拌调味均匀;
步骤5:杀菌包装:将制熟的辣子鸡丁在75℃下灭菌处理,并在85℃密封装袋。
实施例2:
一种三减辣子鸡丁的制作方法,采用中华黑羽鸡鸡胸肉为主原料,包括如下步骤:
步骤1:鸡肉处理:将190份鸡胸肉切成边长为2 cm的肉块;
步骤2:鸡肉腌制:切好的肉块放入腌制液中浸泡腌制,腌制液以重量份计,首先将17份料酒、17份生抽、3份胡椒粉、2份低钠盐与切好的肉块充分搅拌混合,再加入12份淀粉抓拌均匀,确保每个肉块上均匀沾满淀粉;
步骤3:高压处理:将腌制后的肉块作高压处理,加压液为水,设置加压压力为600MPa,加压时间为8 min,加压的初始温度为15℃,加压结束后温度达到32℃;
步骤4:制品成熟:先将加压处理后的肉块首先在120℃的高温循环气体中炒制20min至肉块表面变得金黄酥脆,再将80份干辣椒、22份花椒、9份大蒜、3份赤藓糖醇、2份味精与炒制后的肉块混合炒拌调味均匀;
步骤5:杀菌包装:将制熟的辣子鸡丁在80℃下灭菌处理,并在90℃密封装袋。
实施例3:
一种三减辣子鸡丁的制作方法,采用中华黑羽鸡鸡胸肉为主原料,包括如下步骤:
步骤1:鸡肉处理:将180份鸡胸肉切成边长为2 cm的肉块;
步骤2:鸡肉腌制:切好的肉块放入腌制液中浸泡腌制,腌制液以重量份计,首先将15份料酒、15份生抽、2份胡椒粉、2份低钠盐与切好的肉块充分搅拌混合,再加入10份淀粉抓拌均匀,确保每个肉块上均匀沾满淀粉;
步骤3:高压处理:将腌制后的肉块作高压处理,加压液为水,设置加压压力为600MPa,加压时间为10 min,加压的初始温度为15℃,加压结束后温度达到32℃;
步骤4:制品成熟:先将加压处理后的肉块首先在120℃的高温循环气体中炒制20min至肉块表面变得金黄酥脆,再将70份干辣椒、20份花椒、8份大蒜、2份赤藓糖醇、1份味精与炒制后的肉块混合炒拌调味均匀;
步骤5:杀菌包装:将制熟的辣子鸡丁在90℃下灭菌处理,并在85℃密封装袋。
本发明的三减辣子鸡丁的制作方法,首先对鸡肉原料的选用有严格控制,选用脂肪含量更低的中华黑羽鸡鸡胸肉,原料脂肪含量降低为传统使用的鸡腿肉的36%~40%,在制作中,采用低钠盐并且降低盐的使用量,使用高压处理的方式辅助腌制,使咸味更容易向鸡胸肉的组织内部渗透,达到使用少量盐但仍可以保持正常咸度的效果;传统的制作过程中会添加适量的糖(如白糖)提鲜,但是食用糖过多也会导致肥胖,增加身体代谢负担,本发明中使用赤藓糖醇代替传统的白糖产生甜味,降低成品热量的同时,也降低了菜肴导致肥胖的风险,还具有一定的保健作用;此外,本发明在制熟方式上采用高温气体循环加热,代替传统的油炸,利用鸡胸肉本身的油脂煎炸食物,使鸡胸肉脱水,制熟的鸡胸肉表面变得嫩黄酥脆,内里汁水充盈,达到和油炸一样的煎炸效果,同时又大大减少了成品辣子鸡丁中油脂的含量,简化了工艺流程,提高菜肴制作效率,有利于辣子鸡丁预制菜的发展,适于大批量规模化制作中使用。
本发明并不局限于上述实施例,在本发明公开的技术方案的基础上,本领域的技术人员根据所公开的技术内容,不需要创造性的劳动就可以对其中的一些技术特征作出一些替换和变形,这些替换和变形均在本发明的保护范围内。
Claims (4)
1.一种三减辣子鸡丁的制作方法,其特征在于:采用脂肪含量少的中华黑羽鸡鸡胸肉为主原料,包括如下步骤:
步骤1:鸡肉处理:将鸡胸肉切成边长为2 cm的肉块;
步骤2:鸡肉腌制:将步骤1的肉块放入腌制液中浸泡腌制,所述腌制液以重量份计,包括淀粉10~12份、料酒15~20份、生抽15~20份、胡椒粉2~3份、盐1~2份;
步骤3:高压处理:将步骤2腌制后的肉块至于高压环境下,以600 MPa对肉块加压处理6~10 min,加压的初始温度为15℃,加压结束后温度达到32℃;
步骤4:制品成熟:将步骤3加压处理后的肉块与炒料混合炒制成熟,所述炒料以重量份计,包括干辣椒70~80份、花椒20~25份、大蒜8~10份、赤藓糖醇2~3份、味精1~2份;
步骤5:杀菌包装:将步骤4制熟的肉块在75~90℃灭菌处理,并保持85~90℃密封装袋。
2.根据权利要求1所述的一种三减辣子鸡丁的制作方法,其特征在于:步骤2中腌制使用的盐为低钠盐,所述腌制时间为1~2 h。
3.根据权利要求1所述的一种三减辣子鸡丁的制作方法,其特征在于:步骤3中所述加压处理使用的加压液为水。
4.根据权利要求1所述的一种三减辣子鸡丁的制作方法,其特征在于:步骤4中所述采用高温气体循环加热的方式对肉块和炒料混合炒制,加热温度为120℃,炒制时间为20min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210980372.XA CN115316613A (zh) | 2022-08-16 | 2022-08-16 | 一种三减辣子鸡丁的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210980372.XA CN115316613A (zh) | 2022-08-16 | 2022-08-16 | 一种三减辣子鸡丁的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN115316613A true CN115316613A (zh) | 2022-11-11 |
Family
ID=83924060
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210980372.XA Pending CN115316613A (zh) | 2022-08-16 | 2022-08-16 | 一种三减辣子鸡丁的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN115316613A (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102578612A (zh) * | 2012-02-09 | 2012-07-18 | 贵州大学 | 一种辣子鸡制品的加工方法 |
CN107581517A (zh) * | 2017-11-03 | 2018-01-16 | 安徽康乐泰农业科技有限公司 | 一种低钠盐板鸭的超高压腌制生产方法 |
CN107981237A (zh) * | 2016-10-26 | 2018-05-04 | 陈秀兰 | 一种香辣辣子鸡丁的制作方法 |
-
2022
- 2022-08-16 CN CN202210980372.XA patent/CN115316613A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102578612A (zh) * | 2012-02-09 | 2012-07-18 | 贵州大学 | 一种辣子鸡制品的加工方法 |
CN107981237A (zh) * | 2016-10-26 | 2018-05-04 | 陈秀兰 | 一种香辣辣子鸡丁的制作方法 |
CN107581517A (zh) * | 2017-11-03 | 2018-01-16 | 安徽康乐泰农业科技有限公司 | 一种低钠盐板鸭的超高压腌制生产方法 |
Non-Patent Citations (1)
Title |
---|
冷雪娇,等: "高压腌制对鸡胸肉食用品质的影响", 食品科学, vol. 34, no. 17, 31 December 2013 (2013-12-31), pages 53 - 56 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103070426B (zh) | 一种海藻鱿鱼香肠及其加工方法 | |
KR100972922B1 (ko) | 와인맛 소스 제조방법 및 그 와인맛 소스 | |
CN103783553A (zh) | 五香鸡的加工工艺 | |
CN102204683B (zh) | 一种泡菜型畜禽肝脏食品的加工方法 | |
CN103948091A (zh) | 一种老鸭汤 | |
KR20210048966A (ko) | 조림닭 조리방법 | |
CN101731652A (zh) | 一种水果火腿肠及其制备方法 | |
CN109673965A (zh) | 一种猪骨汤营养肠及其制备方法 | |
KR101858996B1 (ko) | 쌀눈이 첨가된 닭요리용 육수를 이용한 요리 제조방법 | |
CN105495155A (zh) | 牛排焖饭的制作方法 | |
CN105105201A (zh) | 一种低值带鱼高钙鱼肠及其加工方法 | |
CN104305318A (zh) | 一种泡菜风味猪肉鱼丸烹饪菜式 | |
KR100357445B1 (ko) | 즉석 포장용 닭죽의 제조 방법 | |
CN107440050A (zh) | 一种甜辣番茄味油炸板栗块的制备方法 | |
CN115316613A (zh) | 一种三减辣子鸡丁的制作方法 | |
KR20120055287A (ko) | 염지양념 및 이를 이용한 오리목살 조리방법 | |
CN103005493B (zh) | 一种鸭翅水饺及其制作方法 | |
KR20040094043A (ko) | 갈비탕 육수 및 갈비찜 및 갈비탕의 제조방법 | |
CN112401138A (zh) | 一种新奥尔良风味牛排及其制作方法 | |
CN105124644A (zh) | 一种非油炸腌制风干淡水鱼制品的制备方法 | |
CN101224012A (zh) | 一种早餐加饭保健肠及其制作方法 | |
KR102572646B1 (ko) | 오리날개를 이용한 간식 제조방법 | |
CN103549509A (zh) | 一种鱼制品及其制备方法 | |
JP2020115760A (ja) | 魚介類入りクリームソースの製造方法 | |
KR20200023021A (ko) | 국물 요리를 위한 반조리 식재료 세트 및 이의 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |