CN104305234A - 一种香辣鸡肉丁及其加工方法 - Google Patents
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Abstract
本发明公开了一种香辣鸡肉丁及其加工方法,其由以下重量份的原料制成:鸡肉80-100、辣椒面2-4、豆豉3-4、小麦蛋白粉2-3、茶树菇5-8、白芷叶0.2-0.3、罗勒0.3-0.5、马齿苋0.3-0.6、熟地黄0.2-0.3、洋葱4-6、番茄酱3-5、咖喱粉0.5-1、米醋4-8、木兰芽4-8、精盐2-4、高良姜2-4、花椒油0.5-0.8、植物油适量、风味营养剂适量。本发明制得的香辣鸡肉丁,香辣脆嫩,添加茶树菇、木兰芽增香调味,还具有滋阴清热、增进食欲、强筋健骨的功效,添加白芷叶、罗勒、马齿苋、熟地黄中药提取物,具有清热解毒、补血补肾的功效,适合大多数人食用。
Description
技术领域
本发明涉及一种香辣鸡肉丁及其加工方法,属于食品加工技术领域。
背景技术
休闲食品是一类以产品独特风味为卖点、为愉悦消费者心情或具备保健功能的食品。随着休闲生活逐渐流行,休闲食品的消费量愈来愈大, 肉制品加工业作为食品工业的一个重要组成部分,也顺应这种休闲化的发展趋势。随着生活水平的提高,目前单一口味的休闲肉质品,已不能满足人们的需求,一种营养、美味、功能性的休闲肉制品,急需开发生产,满足市场需求。
发明内容
本发明的目的在于提供一种香辣鸡肉丁及其加工方法,迎合更多消费者的需要。
为实现上述目的,本发明采用的技术方案如下:
一种香辣鸡肉丁,是由下述重量份的原料制成:
鸡肉80-100、辣椒面2-4、豆豉3-4、小麦蛋白粉2-3、茶树菇5-8、白芷叶0.2-0.3、罗勒0.3-0.5、马齿苋0.3-0.6、熟地黄0.2-0.3、洋葱4-6、番茄酱3-5、咖喱粉0.5-1、米醋4-8、木兰芽4-8、精盐2-4、高良姜2-4、花椒油0.5-0.8、植物油适量、风味营养剂适量;
所述的风味营养剂,是由下述重量份的原料制成:I+G0.003-0.006、罗汉果甜0.01-0.03、刺梨冻干粉4-6、蚕蛹蛋白粉0.5-0.8、黑松露5-8、椰蓉粉6-8、可可粉0.5-1、银鱼10-15、藕汁60-80、黑蒜泥6-10、牡丹籽油2-4、石榴酒8-15;
所述的风味营养剂的的制备方法为:(1)、将黑松露除杂洗净切片,放入石榴酒中浸润2-4小时,捞出黑松露片蒸制熟透,压倒成糜,得松露香糜,浸泡酒液待用;(2)、将银鱼除杂洗净,加入浸泡酒液、黑蒜泥搅拌均匀,文火焖润至液汁收干,碾磨成泥,与牡丹籽油、松露香糜搅拌至滑泥状,隔水蒸至出香,加入其他剩余原料,搅拌均匀,在85-95℃下熬制40-60分钟,过滤分离,滤渣用胶磨机磨制成胶浆,再压滤去渣,合并滤液,即得。
所述的香辣鸡肉丁的加工方法,包括以下步骤:
(1)、将洋葱、高良姜洗净切末,加入碎末1-2倍的风味营养剂搅拌均匀,得姜葱营养液,将鸡肉除杂洗净绞制成糜,与精盐揉拌均匀,再与姜葱营养液搅拌浸润均匀,在5-10℃腌制1-2小时,待用;
(2)、将白芷叶、罗勒、马齿苋、熟地黄加8-12倍水煎煮1-2小时,过滤去渣,滤液超滤,得煎煮液;
(3)、将茶树菇、木兰芽分别淖水30-60秒,捞出沥干,冷冻干燥,研磨成粉,与咖喱粉、辣椒面、花椒油一同入锅翻炒至干香,得香辣粉;
(4)、取腌制鸡肉丁重量6-10%的植物油入锅,加热至6-8成熟,加入香辣粉及其他剩余原料翻炒出香,加入腌制鸡肉糜、煎煮液翻炒搅拌均匀,焖蒸至熟香,揉拌成团,压制成块,切制成丁状,烘烤至干香,即得。
本发明的有益效果:
本发明制得的香辣鸡肉丁,香辣脆嫩,添加茶树菇、木兰芽增香调味,还具有滋阴清热、增进食欲、强筋健骨的功效,添加白芷叶、罗勒、马齿苋、熟地黄中药提取物,具有清热解毒、补血补肾的功效,适合大多数人食用。
具体实施方式
一种香辣鸡肉丁,是由下述重量(斤)的原料制成:
鸡肉100、辣椒面4、豆豉4、小麦蛋白粉3、茶树菇8、白芷叶0.3、罗勒0.5、马齿苋0.6、熟地黄0.3、洋葱6、番茄酱5、咖喱粉1、米醋8、木兰芽8、精盐4、高良姜4、花椒油0.8、植物油适量、风味营养剂适量;
所述的风味营养剂,是由下述重量(斤)的原料制成:I+G0.006、罗汉果甜0.03、刺梨冻干粉6、蚕蛹蛋白粉0.8、黑松露8、椰蓉粉8、可可粉1、银鱼15、藕汁80、黑蒜泥10、牡丹籽油4、石榴酒15;
所述的风味营养剂的的制备方法为:(1)、将黑松露除杂洗净切片,放入石榴酒中浸润4小时,捞出黑松露片蒸制熟透,压倒成糜,得松露香糜,浸泡酒液待用;(2)、将银鱼除杂洗净,加入浸泡酒液、黑蒜泥搅拌均匀,文火焖润至液汁收干,碾磨成泥,与牡丹籽油、松露香糜搅拌至滑泥状,隔水蒸至出香,加入其他剩余原料,搅拌均匀,在95℃下熬制60分钟,过滤分离,滤渣用胶磨机磨制成胶浆,再压滤去渣,合并滤液,即得。
所述的香辣鸡肉丁的加工方法,包括以下步骤:
(1)、将洋葱、高良姜洗净切末,加入碎末2倍的风味营养剂搅拌均匀,得姜葱营养液,将鸡肉除杂洗净绞制成糜,与精盐揉拌均匀,再与姜葱营养液搅拌浸润均匀,在10℃腌制2小时,待用;
(2)、将白芷叶、罗勒、马齿苋、熟地黄加12倍水煎煮2小时,过滤去渣,滤液超滤,得煎煮液;
(3)、将茶树菇、木兰芽分别淖水60秒,捞出沥干,冷冻干燥,研磨成粉,与咖喱粉、辣椒面、花椒油一同入锅翻炒至干香,得香辣粉;
(4)、取腌制鸡肉丁重量10%的植物油入锅,加热至8成熟,加入香辣粉及其他剩余原料翻炒出香,加入腌制鸡肉糜、煎煮液翻炒搅拌均匀,焖蒸至熟香,揉拌成团,压制成块,切制成丁状,烘烤至干香,即得。
Claims (2)
1.一种香辣鸡肉丁,其特征在于是由下述重量份的原料制成:
鸡肉80-100、辣椒面2-4、豆豉3-4、小麦蛋白粉2-3、茶树菇5-8、白芷叶0.2-0.3、罗勒0.3-0.5、马齿苋0.3-0.6、熟地黄0.2-0.3、洋葱4-6、番茄酱3-5、咖喱粉0.5-1、米醋4-8、木兰芽4-8、精盐2-4、高良姜2-4、花椒油0.5-0.8、植物油适量、风味营养剂适量;
所述的风味营养剂,是由下述重量份的原料制成:I+G0.003-0.006、罗汉果甜0.01-0.03、刺梨冻干粉4-6、蚕蛹蛋白粉0.5-0.8、黑松露5-8、椰蓉粉6-8、可可粉0.5-1、银鱼10-15、藕汁60-80、黑蒜泥6-10、牡丹籽油2-4、石榴酒8-15;
所述的风味营养剂的的制备方法为:(1)、将黑松露除杂洗净切片,放入石榴酒中浸润2-4小时,捞出黑松露片蒸制熟透,压倒成糜,得松露香糜,浸泡酒液待用;(2)、将银鱼除杂洗净,加入浸泡酒液、黑蒜泥搅拌均匀,文火焖润至液汁收干,碾磨成泥,与牡丹籽油、松露香糜搅拌至滑泥状,隔水蒸至出香,加入其他剩余原料,搅拌均匀,在85-95℃下熬制40-60分钟,过滤分离,滤渣用胶磨机磨制成胶浆,再压滤去渣,合并滤液,即得。
2.一种如权利要求1所述的香辣鸡肉丁的加工方法,其特征在于包括以下步骤:
(1)、将洋葱、高良姜洗净切末,加入碎末1-2倍的风味营养剂搅拌均匀,得姜葱营养液,将鸡肉除杂洗净绞制成糜,与精盐揉拌均匀,再与姜葱营养液搅拌浸润均匀,在5-10℃腌制1-2小时,待用;
(2)、将白芷叶、罗勒、马齿苋、熟地黄加8-12倍水煎煮1-2小时,过滤去渣,滤液超滤,得煎煮液;
(3)、将茶树菇、木兰芽分别淖水30-60秒,捞出沥干,冷冻干燥,研磨成粉,与咖喱粉、辣椒面、花椒油一同入锅翻炒至干香,得香辣粉;
(4)、取腌制鸡肉丁重量6-10%的植物油入锅,加热至6-8成熟,加入香辣粉及其他剩余原料翻炒出香,加入腌制鸡肉糜、煎煮液翻炒搅拌均匀,焖蒸至熟香,揉拌成团,压制成块,切制成丁状,烘烤至干香,即得。
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CN105166969A (zh) * | 2015-08-17 | 2015-12-23 | 安徽老炊食品有限公司 | 一种滋补风味鸡及其加工方法 |
CN112690409A (zh) * | 2019-10-23 | 2021-04-23 | 冯生财 | 一种香辣肉条、肉片的配方及其制作方法 |
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CN103932211A (zh) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | 一种山楂牛肉干 |
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Cited By (4)
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CN105124616A (zh) * | 2015-08-17 | 2015-12-09 | 安徽老炊食品有限公司 | 一种青脆豆香牛蹄粒及其加工方法 |
CN105166969A (zh) * | 2015-08-17 | 2015-12-23 | 安徽老炊食品有限公司 | 一种滋补风味鸡及其加工方法 |
CN112690409A (zh) * | 2019-10-23 | 2021-04-23 | 冯生财 | 一种香辣肉条、肉片的配方及其制作方法 |
CN113229463A (zh) * | 2021-04-30 | 2021-08-10 | 贵州丰瑞嘉创农业科技发展有限公司 | 养生刺梨鸡肉食品及其制作方法 |
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