CN104886632A - 一种青豆玉米鸡排及其制备方法 - Google Patents
一种青豆玉米鸡排及其制备方法 Download PDFInfo
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- CN104886632A CN104886632A CN201510216925.4A CN201510216925A CN104886632A CN 104886632 A CN104886632 A CN 104886632A CN 201510216925 A CN201510216925 A CN 201510216925A CN 104886632 A CN104886632 A CN 104886632A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 27
- 240000008042 Zea mays Species 0.000 title claims abstract description 20
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 20
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 20
- 235000005822 corn Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000004713 Pisum sativum Species 0.000 title abstract 5
- 235000010582 Pisum sativum Nutrition 0.000 title abstract 5
- 244000269722 Thea sinensis Species 0.000 claims abstract description 18
- 235000013372 meat Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 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 claims abstract description 9
- 244000020518 Carthamus tinctorius Species 0.000 claims abstract description 7
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims abstract description 7
- 239000008280 blood Substances 0.000 claims abstract description 7
- 210000004369 blood Anatomy 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims description 15
- 235000010469 Glycine max Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 abstract 5
- 229940071440 soy protein isolate Drugs 0.000 abstract 2
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
Classifications
-
- 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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- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
一种青豆玉米鸡排及其制备方法,其特征在于由下列重量份的原料制成:鸡腿肉300-320、淀粉25-40、玉米30-32、青豆30-33、芝麻油4-5、鸭血10-11、熟地3-4、红枣5-6、当归4-5、红花5-6、茶渣30-32、白糖6-8、大豆分离蛋白3-3.1。本发明中添加的茶渣经膨化处理后,茶渣蛋白的结构疏松多孔,持水性好,与绞碎的鸡肉混合可保持其肉质细嫩,在后续熟制加热过程中水分不易流失,改善本发明的口感,同时茶渣经白糖腌渍,可减轻其苦涩的味道,增强适口性,且添加的大豆分离蛋白可提高本发明的蛋白含量,增加肉糜的粘结性,使其易于加工,并增加本发明的咀嚼性,此外本发明可养血。
Description
技术领域
本发明属于食品加工技术领域,涉及一种肉制品,尤其涉及一种青豆玉米鸡排及其制备方法。
背景技术
肉制品是指用畜禽肉为主要原料,经调味等加工处理而制得的熟肉制成品或半成品。现在市场上的肉制品为使营养完善,多将畜禽肉制成肉糜后与各种辅料混合,而大豆分离蛋白是一种含有大量对人体健康有益的必需脂肪酸、磷脂和丰富的钙、磷等矿物质且不含胆固醇,添加到食品中可提高食品的营养价值,同时其具有良好的粘结性和胶凝性,添加到肉糜中可以使其更易于加工,增加产品的咀嚼感。
发明内容
本发明的目的是提供一种青豆玉米鸡排及其制备方法,本发明具有口感好,营养健康的特点。
本发明所采用的技术方案是:
一种青豆玉米鸡排,其特征在于由下列重量份的原料制成:
鸡腿肉300-320、淀粉25-40、玉米30-32、青豆30-33、芝麻油4-5、鸭血10-11、熟地3-4、红枣5-6、当归4-5、红花5-6、茶渣30-32、白糖6-8、大豆分离蛋白3-3.1。
所述的青豆玉米鸡排的制备方法,其特征在于包括以下步骤:
(1)将熟地、红枣、当归、红花加7-8倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将茶渣、白糖混合拌匀,加10%的水腌渍2-3小时,然后将茶渣送入烘箱,待含水量降至15-17%时出料,膨化处理后进行粉碎;
(3)将鸡腿肉切片,加药液腌渍3-4小时后将鸡肉片取出,绞碎,得鸡腿肉糜;
(4)将玉米、青豆、芝麻油混合入锅,大火翻炒7-8分钟后出料,所得物料与步骤(2)、(3)所得物料及剩余物料混合拌匀,送入模具中气蒸20-30分钟后脱模,入油锅大火炸制5-7分钟,即得。
本发明的有益效果为:
本发明中添加的茶渣经过膨化处理后,茶渣蛋白的结构疏松多孔,持水性好,与绞碎的鸡肉混合可保持其肉质细嫩,且在后续熟制加热过程中水分不易流失,从而改善本发明的口感,同时茶渣经加白糖腌渍,可减轻其苦涩的味道,增强本发明的适口性,且本发明还添加了大豆分离蛋白,可提高本发明的蛋白含量,增加肉糜的粘结性,使其易于加工,并增加本发明的咀嚼性,此外,本发明添加了鸭血,搭配本发明中的中草药成分可起到养血的功效。
具体实施方式
一种青豆玉米鸡排,其特征在于由下列重量份(公斤)的原料制成:
鸡腿肉300、淀粉25、玉米30、青豆30、芝麻油4、鸭血10、熟地3、红枣5、当归4、红花5、茶渣30、白糖6、大豆分离蛋白3。
所述的青豆玉米鸡排的制备方法,包括以下步骤:
(1)将熟地、红枣、当归、红花加7-8倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将茶渣、白糖混合拌匀,加10%的水腌渍2-3小时,然后将茶渣送入烘箱,待含水量降至15-17%时出料,膨化处理后进行粉碎;
(3)将鸡腿肉切片,加药液腌渍3-4小时后将鸡肉片取出,绞碎,得鸡腿肉糜;
(4)将玉米、青豆、芝麻油混合入锅,大火翻炒7-8分钟后出料,所得物料与步骤(2)、(3)所得物料及剩余物料混合拌匀,送入模具中气蒸20-30分钟后脱模,入油锅大火炸制5-7分钟,即得。
Claims (2)
1.一种青豆玉米鸡排,其特征在于由下列重量份的原料制成:
鸡腿肉300-320、淀粉25-40、玉米30-32、青豆30-33、芝麻油4-5、鸭血10-11、熟地3-4、红枣5-6、当归4-5、红花5-6、茶渣30-32、白糖6-8、大豆分离蛋白3-3.1。
2.根据权利要求1所述的青豆玉米鸡排的制备方法,其特征在于包括以下步骤:
(1)将熟地、红枣、当归、红花加7-8倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将茶渣、白糖混合拌匀,加10%的水腌渍2-3小时,然后将茶渣送入烘箱,待含水量降至15-17%时出料,膨化处理后进行粉碎;
(3)将鸡腿肉切片,加药液腌渍3-4小时后将鸡肉片取出,绞碎,得鸡腿肉糜;
(4)将玉米、青豆、芝麻油混合入锅,大火翻炒7-8分钟后出料,所得物料与步骤(2)、(3)所得物料及剩余物料混合拌匀,送入模具中气蒸20-30分钟后脱模,入油锅大火炸制5-7分钟,即得。
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