CN107319291A - 一种糯米鸡肉团及其加工方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A23L7/10—Cereal-derived products
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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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
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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
- A23L13/50—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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Nutrition Science (AREA)
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Abstract
本发明公开了一种糯米鸡肉团,由料馅和外裹粉制作而成,其特征在于,所述馅料包括以下重量份的原料:鸡肉50‑150份,土豆20‑40份,肉蔻粉0.05‑0.15份,白芷0.01‑0.1份,大豆分离蛋白0.5‑1.5份,卡拉胶0.01‑0.1份,香辛料5‑10份,玉米淀粉0.5‑1.5份,三聚磷酸钠0.1‑0.3份,冰水15‑25份;所述外裹粉为糯米。本发明还公开了一种上述糯米鸡肉团的加工方法。由于采用了上述技术方案,本发明具有以下有益效果:本发明所得糯米鸡肉团不仅营养丰富、口感细腻,而且能够促进鸡肉在人体内的消化和吸收,有效改善肠胃功能,保证人体健康。
Description
技术领域
本发明涉及食品加工技术领域,具体说是一种糯米鸡肉团及其加工方法。
背景技术
鸡肉营养丰富,不仅含蛋白质、脂肪、钙、磷、铁、镁、钾、钠、维生素A、B1、B2、C、E和烟酸等成分,而且脂肪含量较少,其中含有高度不饱和脂肪酸,另含胆固醇,组氨酸。
糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸及淀粉等,营养丰富,为温补强壮食品,具有补中益气,健脾养胃,止虚汗之功效,对食欲不佳,腹胀腹泻有一定缓解作用。糯米是一种温和的滋补品,有补虚、补血、健脾暖胃、止汗等作用。
在现有技术中,关于鸡肉和糯米复配生产食品的技术已经产生,例如在公开号为“CN104509879A”的专利中提到了“一种糯米鸡肉丸及其制备方法”,该专利解决了目前市场上鸡肉丸存在的“在鸡肉丸加工过程中鸡肉蛋白质难以形成较好的蛋白质网络结构,从而影响了鸡肉丸的弹性和口感”的技术问题,由于鸡肉本身属难消化食材,该鸡肉丸并没有对产品的促进鸡肉消化和吸收的性能方面作更深层次的解释和说明,因此如何开发一种既具有较好的蛋白质网络结构,又能增进鸡肉消化和吸收的鸡肉糯米复配产品,就成为了该领域目前亟待解决的技术问题。
发明内容
本发明所要解决的技术问题是提供一种糯米鸡肉团及其加工方法。
为实现上述目的,本发明采用的技术方案为:一种糯米鸡肉团,由料馅和外裹粉制作而成,所述馅料包括以下重量份的原料:鸡肉50-150份,土豆20-40份,肉蔻粉0.05-0.15份,白芷0.01-0.1份,大豆分离蛋白0.5-1.5份,卡拉胶0.01-0.1份,香辛料5-10份,玉米淀粉0.5-1.5份,三聚磷酸钠0.1-0.3份,冰水15-25份,木瓜蛋白酶0.5-1.5份;
所述外裹粉为糯米。
作为优选,一种糯米鸡肉团,由料馅和外裹粉制作而成,所述馅料包括以下重量份的原料:鸡肉100份,土豆30份,肉蔻粉0.1份,白芷0.05份,大豆分离蛋白1份,卡拉胶0.05份,香辛料7.2份,玉米淀粉1份,三聚磷酸钠0.2份,冰水18份,木瓜蛋白酶1.0份;
所述外裹粉为糯米。
一种上述糯米鸡肉团,其加工方法包括以下步骤:
一、备料:
挑选无异物、无异味、无病变的合格新鲜鸡小胸碎肉、新鲜黄瓤土豆以及无坏颗粒的优质糯米备用;
二、原料预处理:
1、将糯米用适量冰水浸泡两小时,然后用100℃蒸汽蒸制15-20min,蒸熟后自然冷却至室温待用;
2、将配方量的黄瓤土豆洗净去皮并作切片处理,放入蒸箱内蒸制1-2h,直至蒸熟,待自然冷却后作成土豆泥备用;
3、将配方量的鸡肉用适量溶解有木瓜蛋白酶的冰水嫩化两小时,然后用3mm绞盘绞成鸡肉馅备用;
三、搅拌:
将制好的鸡肉馅和土豆泥加入真空搅拌机中,然后依次加入配方量的肉蔻粉、白芷、大豆分离蛋白、卡拉胶、香辛料和三聚磷酸钠以及适量的冰水,转速15-20r/min,抽真空0.08MPa,搅拌5-6min,停转,撒入配方量的玉米淀粉,加入剩余量的冰水,转速15-20r/min,搅拌10-15min后出料,得料馅备用;
四、成型:
将搅拌好的料馅通过手工制成团状,然后将每个团状料馅裹上一层蒸后糯米,30g/个;
五、蒸制:
采用蒸箱对成型后的产品进行蒸制,蒸汽温度:100℃,蒸制时间12分钟,注意在蒸制过程中,产品的中心温度必须达到82摄氏度以上,蒸制完成后出料,并自然冷却至室温;
六、速冻:
将蒸制冷却好的产品入单冻机或速冻库冻至产品中心温度-18℃以下 ,重量、形状以及色泽不好的去除,异物检查,成品重量:30g/块;
七、包装:
1kg每袋,10袋每箱或根据具体要求调整;
八、入库保管:
将包装好的产品放入-18℃以下的冷库中保管。
在上述技术方案中:
肉蔻:味辛、苦;性温;归脾、胃、大肠经;具有温中涩肠、行气消食之功效;用于虚泻、冷痢、脘腹胀痛、食少呕吐、宿食不消等症;
白芷:味辛,性温;入肺、髀、胃经;具有祛风、燥湿、消肿、止痛之功效,用于头痛、眉棱骨痛、齿痛、鼻渊、寒湿腹痛、肠风痔漏、赤白带下、痈疽疮疡、皮肤燥痒、疥癣等症。
肉蔻与白芷的配合使用,既能有效提高鸡肉在人体内的消化和吸收,而且能够调理肠胃功能,保障人体健康。
另外,本发明优化鸡肉中蛋白质的网络结构的方式有以下两种:
1、用木瓜蛋白酶作为嫩化剂对鸡肉进行嫩化处理,利用木瓜蛋白酶能裂解肉类中的胶原蛋白和肌肉纤维,而使肉的结构松散,由于木瓜蛋白酶是半胱氨酰基蛋白酶,能降解胶原纤维和***蛋白质,它将肌动球蛋白和胶原蛋白降解成为小分子的多肽甚至氨基酸,令肌肉肌丝和筋腰丝断裂, 使肉类变得嫩滑,并简化蛋白质结构使人体食用后易于消化吸收;
2、在配方中添加三聚磷酸钠,该物质可用作水分保持剂、品质改良剂和PH调节剂,用于本发明所要制作的生制鸡肉串中,能调和鸡胸肉本身的中酸性,提高鸡胸肉的持水性,有效改善产品品质。
由于采用了上述技术方案,本发明具有以下有益效果:本发明所得糯米鸡肉团不仅营养丰富、口感细腻,而且能够促进鸡肉在人体内的消化和吸收,有效改善肠胃功能,保证人体健康。
具体实施方式
现结合具体实施例,对本发明做进一步说明。
实施例一:一种糯米鸡肉团,由料馅和外裹粉制作而成,所述馅料包括以下重量份的原料:鸡肉50份,土豆20份,肉蔻粉0.05份,白芷0.01份,大豆分离蛋白0.5份,卡拉胶0.01份,香辛料5份,玉米淀粉0.5份,三聚磷酸钠0.1份,冰水15份,木瓜蛋白酶0.5份;
所述外裹粉为糯米。
实施例二:一种糯米鸡肉团,由料馅和外裹粉制作而成,所述馅料包括以下重量份的原料:鸡肉100份,土豆30份,肉蔻粉0.1份,白芷0.05份,大豆分离蛋白1份,卡拉胶0.05份,香辛料7.2份,玉米淀粉1份,三聚磷酸钠0.2份,冰水18份,木瓜蛋白酶1.0份;
所述外裹粉为糯米。
实施例三:一种糯米鸡肉团,由料馅和外裹粉制作而成,其特征在于,所述馅料包括以下重量份的原料:鸡肉150份,土豆40份,肉蔻粉0.15份,白芷0.1份,大豆分离蛋白1.5份,卡拉胶0.1份,香辛料10份,玉米淀粉1.5份,三聚磷酸钠0.3份,冰水25份,木瓜蛋白酶1.5份;
所述外裹粉为糯米。
实施例四:一种糯米鸡肉团,由料馅和外裹粉制作而成,所述馅料包括以下重量份的原料:鸡肉80份,土豆25份,肉蔻粉0.08份,白芷0.07份,大豆分离蛋白0.8份,卡拉胶0.08份,香辛料7份,玉米淀粉0.7份,三聚磷酸钠0.15份,冰水17份,木瓜蛋白酶0.7份;
所述外裹粉为糯米。
实施例五:一种糯米鸡肉团,由料馅和外裹粉制作而成,所述馅料包括以下重量份的原料:鸡肉140份,土豆36份,肉蔻粉0.13份,白芷0.09份,大豆分离蛋白1.4份,卡拉胶0.08份,香辛料9份,玉米淀粉1.4份,三聚磷酸钠0.25份,冰水24份,木瓜蛋白酶1.2份;
所述外裹粉为糯米。
一种上述实施例中提到的糯米鸡肉团,其加工方法包括以下步骤:
一、备料:
挑选无异物、无异味、无病变的合格新鲜鸡小胸碎肉、新鲜黄瓤土豆以及无坏颗粒的优质糯米备用;
二、原料预处理:
1、将糯米用适量冰水浸泡两小时,然后用100℃蒸汽蒸制15-20min,蒸熟后自然冷却至室温待用;
2、将配方量的黄瓤土豆洗净去皮并作切片处理,放入蒸箱内蒸制1-2h,直至蒸熟,待自然冷却后作成土豆泥备用;
3、将配方量的鸡肉用适量溶解有木瓜蛋白酶的冰水嫩化两小时,然后用3mm绞盘绞成鸡肉馅备用;
三、搅拌:
将制好的鸡肉馅和土豆泥加入真空搅拌机中,然后依次加入配方量的肉蔻粉、白芷、大豆分离蛋白、卡拉胶、香辛料和三聚磷酸钠以及适量的冰水,转速15-20r/min,抽真空0.08MPa,搅拌5-6min,停转,撒入配方量的玉米淀粉,加入剩余量的冰水,转速15-20r/min,搅拌10-15min后出料,得料馅备用;
四、成型:
将搅拌好的料馅通过手工制成团状,然后将每个团状料馅裹上一层蒸后糯米,30g/个;
五、蒸制:
采用蒸箱对成型后的产品进行蒸制,蒸汽温度:100℃,蒸制时间12分钟,注意在蒸制过程中,产品的中心温度必须达到82摄氏度以上,蒸制完成后出料,并自然冷却至室温;
六、速冻:
将蒸制冷却好的产品入单冻机或速冻库冻至产品中心温度-18℃以下 ,重量、形状以及色泽不好的去除,异物检查,成品重量:30g/块;
七、包装:
1kg每袋,10袋每箱或根据具体要求调整;
八、入库保管:
将包装好的产品放入-18℃以下的冷库中保管。
上述实施例中所得糯米鸡肉团的质量检测结果如下:
表1 理化指标结果
表2 微生物指标结果
微生物指标 | 标准值 | 检测结果 |
菌落总数 | ≤10000 | <85 |
大肠菌群 | ≤30 | <20 |
致病菌 | 不得检出 | 未检出 |
由表1和表2可知,上述实施例中的糯米鸡肉团的质量检测结果均达标。
以上显示和描述了本发明的基本原理、主要特征及本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种糯米鸡肉团,由料馅和外裹粉制作而成,其特征在于,所述馅料包括以下重量份的原料:鸡肉50-150份,土豆20-40份,肉蔻粉0.05-0.15份,白芷0.01-0.1份,大豆分离蛋白0.5-1.5份,卡拉胶0.01-0.1份,香辛料5-10份,玉米淀粉0.5-1.5份,三聚磷酸钠0.1-0.3份,冰水15-25份,木瓜蛋白酶0.5-1.5份;
所述外裹粉为糯米。
2.根据权利要求1所述的一种糯米鸡肉团,由料馅和外裹粉制作而成,其特征在于,所述馅料包括以下重量份的原料:鸡肉100份,土豆30份,肉蔻粉0.1份,白芷0.05份,大豆分离蛋白1份,卡拉胶0.05份,香辛料7.2份,玉米淀粉1份,三聚磷酸钠0.2份,冰水18份,木瓜蛋白酶1.0份;
所述外裹粉为糯米。
3.根据权利要求1或2所述的一种糯米鸡肉团,其特征在于,其加工方法包括以下步骤:
一、备料:
挑选无异物、无异味、无病变的合格新鲜鸡小胸碎肉、新鲜黄瓤土豆以及无坏颗粒的优质糯米备用;
二、原料预处理:
1、蒸制糯米:将糯米用适量冰水浸泡两小时,然后用100℃蒸汽蒸制15-20min,蒸熟后自然冷却至室温待用;
2、将配方量的黄瓤土豆洗净去皮并作切片处理,放入蒸箱内蒸制1-2h,直至蒸熟,待自然冷却后作成土豆泥备用;
3、鸡肉嫩化:将配方量的鸡肉用适量溶解有木瓜蛋白酶的冰水嫩化两小时,然后用3mm绞盘绞成鸡肉馅备用;
三、搅拌:
将制好的鸡肉馅和土豆泥加入真空搅拌机中,然后依次加入配方量的肉蔻粉、白芷、大豆分离蛋白、卡拉胶、香辛料和三聚磷酸钠以及适量的冰水,转速15-20r/min,抽真空0.08MPa,搅拌5-6min,停转,撒入配方量的玉米淀粉,加入剩余量的冰水,转速15-20r/min,搅拌10-15min后出料,得料馅备用;
四、成型:
将搅拌好的料馅通过手工制成团状,然后将每个团状料馅裹上一层蒸后糯米,30g/个;
五、蒸制:
采用蒸箱对成型后的产品进行蒸制,蒸汽温度:100℃,蒸制时间12分钟,注意在蒸制过程中,产品的中心温度必须达到82摄氏度以上,蒸制完成后出料,并自然冷却至室温;
六、速冻:
将蒸制冷却好的产品入单冻机或速冻库冻至产品中心温度-18℃以下 ,重量、形状以及色泽不好的去除,异物检查,成品重量:30g/块;
七、包装:
1kg每袋,10袋每箱或根据具体要求调整;
八、入库保管:
将包装好的产品放入-18℃以下的冷库中保管。
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