CN116268297A - 一种以鸡胸肉为原料夹心调味脆片食品制备方法 - Google Patents
一种以鸡胸肉为原料夹心调味脆片食品制备方法 Download PDFInfo
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- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 10
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- 244000273928 Zingiber officinale Species 0.000 claims description 3
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- 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 3
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Classifications
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- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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- 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
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- 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
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Abstract
一种鸡胸肉脆片制备方法，涉及一种以鸡胸肉为原料夹心调味脆片食品制备方法。本发明解决了鸡胸肉食品较为单一的缺陷，采用可再生的鸡胸肉为原料，涂布夹心，保持以鸡胸肉为原料夹心调味脆片食品的脆度及口感。本发明制备的鸡肉脆片老少皆宜，可当作零食，减肥或健身人士也可食用，是一款健康又美味的食品。
Description
技术领域
本发明涉及一种以鸡胸肉为原料夹心调味脆片食品制备方法。
背景技术
鸡胸肉是鸡胸部里侧的肉，也是鸡身上最大的两块肉，形状像斗笠，肉质细嫩，滋味鲜美。鸡胸肉蛋白质较高，易被人体吸收，含有对人体生长发育有重要作用的磷脂类，是中国人膳食结构中脂肪和磷脂的重要来源之一。
鸡胸肉是很普通的食用肉之一，鸡胸肉中富含的咪唑二肽具有改善记忆功能的作用。鸡胸肉蛋白质含量较高，且易被人体吸收入利用，含有对人体生长发育有重要作用的磷脂类，是中国人膳食结构磷脂的重要来源之一。鸡胸肉有温中益气、补虚填精、健脾胃、活血脉、强筋骨的功效。脂肪含量3％，蛋白质含量20％，适合减肥增肌食用。本发明是以鸡胸肉为原料制备脆片食品。
发明内容
本发明的目的在于提供一种以鸡胸肉为原料夹心调味脆片食品制备方法。
本发明按照如下步骤制作鸡胸肉脆片。
1)鸡胸肉原料的处理：将冷冻鸡胸肉完全解冻，使用1％食盐水浸泡30min脱腥，将脱腥后的鸡肉切成5*3cm的小块放入搅拌机内打成肉糜。
2)调味：将配料按比例依次加入鸡胸肉糜中。白砂糖0.5％；食盐0.3％；姜粉0.2％；马铃薯淀粉2％；大豆卵磷脂2％；味精0.2％；小苏打2％；耗油0.5％；酱油0.5％；料酒 0.5％；山梨酸钾添加限量为0.075％
3)混合搅拌：将原辅料搅拌均匀。
4)铺板：用载玻片将鸡胸肉糜在锡纸上均匀铺开至4mm厚度。锡纸底部不刷油。
5)第一次烘烤：烤箱预热至100℃烘烤120min。
6)配制调味液：黄酒10ml、蔗糖25ml、增稠剂3％、酱油10ml。
7)涂布夹心：将配置好的调味液用刷子均匀涂薄薄一层在脆片表面，均匀撒布海苔芝麻夹心，覆盖一片脆片在上面。
8)第二次烘烤：在做好的半成品上方盖一层锡纸，加压，以100℃15min二次烘烤。
9)切割成型：待鸡胸肉脆片完全冷却后，切割成5*5cm的片状。
10)冷却包装：冷却后进行包装。
具体实施方式
1)鸡胸肉原料的处理：鸡胸肉用清水洗涤，去除灰尘等杂质，使用浓度为1％的食盐水浸泡30min脱腥。脱腥后的鸡胸肉用刀切成大小为5*3cm的小块放入搅拌机内15s*5次慢档搅拌、15s*3次快档搅拌成均匀细致的肉糜。
2)调味：称取一定量的鸡胸肉糜，0.5％的白砂糖，0.3％的食盐，0.2％的姜粉，0.2％的味精，2％的马铃薯淀粉，2％的大豆卵磷脂，2％的小苏打，0.5％的耗油，0.5％的酱油，0.5％的料酒搅拌均匀。再称取0.07％的山梨酸钾搅拌均匀。
3)铺板：截取略大于烤盘的锡纸，平铺在烤盘底部，锡纸底部不需刷油，使用载玻片或者勺子将鸡胸肉糜在锡纸上均匀铺开，约4mm厚。
4)第一次烘烤：将烤箱提前预热至100℃，将铺板后的鸡胸肉糜防止烤箱内烘烤120min。
5)切割成型：将烘烤好的脆片从烤箱内取出，用刀切成5*5cm左右大小。
6)涂布夹心：将配置好的调味液用刷子均匀涂薄薄一层在脆片表面，均匀撒布海苔芝麻夹心，覆盖一片脆片在上面。
7)加压：在半成品上方盖一层锡纸，使用托盘进行加压，使两片脆片更好的贴合在一起。
8)二次烘烤：以100℃的上下火继续烘烤15min。
6)冷却包装：待产品完全冷却后用包装袋包装好。
Claims (5)
1.一种以鸡胸肉为原料夹心调味脆片食品制备方法，其特征在于一种以鸡胸肉为原料脆片食品制备方法的步骤如下：一、原料预处理：超市采购的鸡胸肉使用1％食盐水浸泡脱腥，脱腥后切为5*3cm的小块放入绞肉机内绞成肉糜；二、按照比例将各配料依次加入鸡胸肉糜中并混合均匀；三、在锡纸上均匀铺开，放至预热好的烤箱内烘烤；四、配制调味液，将调味液均匀涂抹在脆片表面，均匀撒布海苔芝麻夹心；五、加压，二次烘烤；六、切割成型，冷却包装。
2.根据权利要求1所述的一种以鸡胸肉为原料夹心调味脆片食品制备方法，其特征在于采用产于鸡的鸡大胸。
3.根据权利要求1所述的一种以鸡胸肉为原料夹心调味脆片食品制备方法，其特征在于采用低温焙烤的方法制备脆片食品。一定量的鸡胸肉，2％的马铃薯淀粉，2％的小苏打，2％的大豆卵磷脂，0.5％的蔗糖，0.5％的耗油，0.5％的料酒，0.5％的酱油，0.3％的食盐，0.2％的姜粉，0.2％的味精，混合均匀，铺板烘烤，100℃120min，涂布调味液，撒布夹心，二次烘烤。
4.根据权利要求1所述的一种以鸡胸肉为原料夹心调味脆片食品制备方法，其特征在于采用载玻片铺成4mm厚度再进行烘烤。4mm的厚度烘烤出的产品形态口感最佳。
5.根据权利要求1所述的一种以鸡胸肉为原料夹心调味脆片食品制备方法，其特征在于涂布夹心后二次烘烤100℃15min，完全冷却后包装。
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4728524A (en) * | 1984-04-04 | 1988-03-01 | Creativators, Inc. | Restructured meat products and methods of making same |
| CN1919067A (zh) * | 2006-08-31 | 2007-02-28 | 华南农业大学 | 一种肉脯加工方法 |
| CN105982231A (zh) * | 2016-03-03 | 2016-10-05 | 合肥工业大学 | 一种低盐高钙鸡肉纸 |
| CN109601875A (zh) * | 2018-12-30 | 2019-04-12 | 广东真美食品股份有限公司 | 一种夹心肉脯及其制备方法 |
| CN110447840A (zh) * | 2019-09-12 | 2019-11-15 | 昆山沃明食品有限公司 | 一种鸡肉膳食纤维营养薯片及加工工艺 |
-
2021
- 2021-12-06 CN CN202111472402.8A patent/CN116268297A/zh not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4728524A (en) * | 1984-04-04 | 1988-03-01 | Creativators, Inc. | Restructured meat products and methods of making same |
| CN1919067A (zh) * | 2006-08-31 | 2007-02-28 | 华南农业大学 | 一种肉脯加工方法 |
| CN105982231A (zh) * | 2016-03-03 | 2016-10-05 | 合肥工业大学 | 一种低盐高钙鸡肉纸 |
| CN109601875A (zh) * | 2018-12-30 | 2019-04-12 | 广东真美食品股份有限公司 | 一种夹心肉脯及其制备方法 |
| CN110447840A (zh) * | 2019-09-12 | 2019-11-15 | 昆山沃明食品有限公司 | 一种鸡肉膳食纤维营养薯片及加工工艺 |
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