CN113208046A - 一种免煮气调保鲜粽的生产制备方法 - Google Patents
一种免煮气调保鲜粽的生产制备方法 Download PDFInfo
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Abstract
本发明提供了一种免煮气调保鲜粽的生产制备方法，包括如下步骤：1)原料的预处理：辅料处理、调味料准备和糯米的高汤预糊化；2)将高汤预糊化的糯米与调味料拌匀收浆；3)采用粽叶将糯米和辅料包裹制成生粽；4)将生粽进行高温隔水蒸制；5)进行气调包装。该制备方法能够显著缩短粽子的煮制时间尤其是肉类食材的煮制时间，同时能够保留食材本身鲜味及口感。
Description
技术领域
本发明涉及一种食品的生产制备工艺，尤其涉及一种粽子的生产制备方法。
背景技术
端午节吃粽子是中国的传统，粽子早在我国春秋时期已经出现，粽子作为中国历史文化积淀最深厚的传统食品之一，承载了中国上千年的饮食文化，但是人们在从家家户户自己包裹即食鲜粽再到今天的粽子工业化集中生产的千年历史生产变革中，我们发现，随着产业化的粽子生产，现代食品工艺元素的介入，粽子的保质期越来越长，近年来消费者愈发怀念早期的鲜粽食材本味口感的鲜，而现有粽子的口感鲜味主要来自原料味精、鸡精调味料或酱油等原料带入的增味剂谷氨酸钠、5'-呈味核苷酸二钠、5'-鸟苷酸二钠等等，离鲜粽的追求的食材本身鲜味越来越远，这是鲜粽产品现有技术的缺陷。
发明内容
本发明的目的在于提供一种免煮气调保鲜粽的生产制备方法，该制备方法能够显著缩短粽子的煮制时间尤其是肉类食材的煮制时间，同时能够保留食材本身鲜味及口感。
为解决上述技术问题，本发明的技术方案如下：
一种免煮气调保鲜粽的生产制备方法，包括如下步骤：
1)原料的预处理：辅料处理、调味料准备和糯米的高汤预糊化；
2)将高汤预糊化的糯米与调味料拌匀收浆；
3)采用粽叶将糯米和辅料包裹制成生粽；
4)将生粽进行高温隔水蒸制；
5)进行气调包装；
6)成品包装。
其中，所述糯米的高汤预糊化处理是指将糯米与高汤混合均匀后蒸至七分熟。
具体得，所述糯米与高汤以6:5的重量比混合均匀后装入蒸柜，蒸30分钟至七成熟，然后倒出分散摊凉。
其中，将生粽进行高温隔水蒸制是指将生粽采用121℃隔水蒸制45分钟至粽子熟透。
所述气调包装是指将熟制的粽子放入带注入止回阀的气调包装袋，抽真空后通过注入止回阀注入适量惰性气体。
所述的高汤采用如下方法制作：
1)高汤采用如下重量比例的配方：饮用水100Kg、猪大骨8000g、去皮猪腿肉3000g、鸡骨架2000g、胡萝卜2000g、白萝卜2000g、洋葱1500g、65度白酒1200g、生香葱500g、金华火腿350g、白砂糖200g、生姜片100g、大蒜头100g、食用盐100g、鸡精100g、胡椒粒50g；
2)将猪大骨、去皮猪腿肉和鸡骨架洗净后加入饮用水、胡萝卜、白萝卜和除鸡精调味料外的其余组分；
3)大火烧开后转小火炖煮3小时；
4)过滤后加水至100kg烧开后加入鸡精拌匀晾凉备用。
所述辅料处理包括花生洗净泡发、香菇泡发后挤干水分加油盐炒香和五花肉腌制；所述调味料包括白砂糖、拌糯米用香油、酱油、食用盐、鸡精和味精。
原料的配方为如下重量比的组分：预糊化糯米1000g、腌制五花猪肉300g、炒制香菇200g、花生200g、白砂糖15g、拌糯米用香油15g、酱油10g、食用盐5g、鸡精调味料2g和味精1g。
所述五花肉腌制是指取如下重量比的组分:猪肉1000g、料酒30g、酱油20g、食用盐10g、洋葱10g、生姜5g、鸡精调味料3g、味精1g；在3-5℃条件下腌制12小时。
所述拌糯米用香油采用如下方法制备：
按色拉油2000g、红葱头100g、洋葱60g、生姜50g、青花椒20g的重量比例取原料；将色拉油用大火烧至七八成热，加入上述辅料炸干不焦糊过滤去渣备用，其中青花椒在关火后放。
本发明具有的技术效果：
1)通过将糯米的预糊化和高温隔水蒸制工艺，缩短了粽子的煮制时间尤其是肉类食材的煮制时间；
2)将糯米提前采用高汤预糊化及采用121℃的温度蒸制，最大限度的保留了食材本身的鲜味及口感；
3)通过带注入止回阀气调包装袋包装，能够抑制微生物的快速繁殖从而达到保质保鲜；
4)专门的高汤配方及拌糯米用香油能够提升粽子的口感及风味。
具体实施方式
以下结合实施例对本发明作进一步详细说明。
实施例1
一种免煮气调保鲜粽的生产制备方法，包括如下步骤：
1)步骤一：原材料预处理：
其中原材料包括主料、辅料和调味料，主料为糯米，辅料为花生、香菇和五花肉，调味料包括白砂糖、拌糯米用香油、酱油、食用盐、鸡精调味料和味精。原材料的配方为如下重量比的食材：
高汤预糊化糯米1000g、腌制五花猪肉300g、炒制香菇200g、预处理花生200g、白砂糖15g、拌糯米用香油15g、酿造酱油(含焦糖色)10g、食用盐5g、鸡精调味料2g、味精1g。
1.1水发辅料：取花生洗净泡发8-12小时不等，取出沥干(称量泡发前后的重量并记录泡发时间)备用；
1.2香菇的预处理：泡发6-12小时后洗净；切片挤干水分；加入色拉油、食用盐炒香备用；
1.3秘制拌糯米用的香油：取色拉油2000g，红葱头100g、洋葱60g、生姜50g、青花椒20g；色拉油用大火烧至七八成热，加入上述辅料(青花椒关火后放)炸干不焦糊过滤去渣备用；
1.4五花肉的选料及腌制：五花肉的选料：仅选猪精品三线五花肉，即从猪的第五、六胸椎间至腰椎部位切下去，去除猪肋排，呈五层夹花的腹部肉；五花肉的腌制：取猪肉1000g、料酒30g、酱油20g、食用盐10g、洋葱10g、生姜5g、鸡精调味料3g、味精1g；在3-5℃条件下腌制12小时；
1.5糯米的高汤预糊化处理：糯米60Kg淘洗沥干备用；取晾凉高汤50Kg备用；将糯米和高汤混合均匀分入蒸柜蒸格，蒸30分钟七成熟即可，将糊化后的糯米倒出分散摊凉。
其中高汤制备包括：
1.5.1高汤配方(以食材生重含量顺序排列)：
饮用水100Kg；猪大骨8000g；去皮猪腿肉3000g；鸡骨架2000g；胡萝卜2000g；白萝卜2000g；洋葱1500g；65％浓度白酒1200g；生香葱500；金华火腿350g；白砂糖200g；生姜片100g；大蒜头100g；食用盐100g；鸡精调味料100g；胡椒粒50g；
1.5.2高汤制作过程：
①.将猪大骨中间敲断、去皮猪腿肉切成大致均匀三块和鸡骨架一起用凉水冲洗干净后放入容器，冷水浸泡出血水后再次冲洗干净入锅；
②.锅中加入饮用水100Kg；将胡萝卜、白萝卜洗净切大块；洋葱洗净对切；生香葱、大蒜头洗净入锅；再加入配方中剩余调料(鸡精调味料除外)入锅。
③.大火烧开后去除汤中浮沫，转小火炖煮3小时
④.捞出锅中汤渣，用厚布过滤加水至100Kg烧开后加入鸡精调味料拌匀晾凉备用。
2)步骤二：将高汤预糊化的糯米与调味料拌匀收浆：.将摊晾的高汤预糊化糯米、白砂糖、拌糯米用香油、酿造酱油(含焦糖色)、食用盐、鸡精调味料、味精拌匀收浆备用(咸鲜味可根据地方口味、消费人群调整)；
3)步骤三：裹粽制作工艺：
运用标准市售四角粽制作工艺包裹粽子。
4)步骤四：熟制工艺：
粽叶裹制好生粽胚后采取高温(121℃)隔水蒸制工艺蒸制45分钟，蒸制粽子熟透即可。
5)步骤五：气调包装工艺：
环境要求：晾粽车间和粽子气调包装间环境要求必须符合GB50073洁净厂房设计规范标准。
操作人员净化和物料净化要求：必须符合GB50073洁净厂房设计规范标准4.3的要求。
气调包装袋设计要求：气调包装袋必须耐压耐磨并设计有气体注入止回阀。
5.1将熟制粽子通过输送带送到摊晾车间摊晾备用；
5.2将摊晾粽子气调包装袋；
5.3.将装好粽子的气调包装袋抽真空，密封后在注入止回阀处灌注适量氮气或二氧化碳气体；
5.4入框转入下一项生产环节。
6)步骤六：成品：
入箱或入袋或入礼盒即可。
本领域技术人员将会认识到，在不偏离本发明的保护范围的前提下，可以对上述实施方式进行各种修改、变化和组合，并且认为这种修改、变化和组合是在独创性思想的范围之内的。
Claims (10)
1.一种免煮气调保鲜粽的生产制备方法，其特征在于，包括如下步骤：
1)原料的预处理：辅料处理、调味料准备和糯米的高汤预糊化；
2)将高汤预糊化的糯米与调味料拌匀收浆；
3)采用粽叶将糯米和辅料包裹制成生粽；
4)将生粽进行高温隔水蒸制；
5)进行气调包装；
6)成品包装。
2.如权利要求1所述的一种免煮气调保鲜粽的生产制备方法，其特征在于，所述糯米的高汤预糊化处理是指将糯米与高汤混合均匀后蒸至七分熟。
3.如权利要求2所述的一种免煮气调保鲜粽的生产制备方法，其特征在于，所述糯米与高汤以6:5的重量比混合均匀后装入蒸柜，蒸30分钟至七成熟，然后倒出分散摊凉。
4.如权利要求1所述的一种免煮气调保鲜粽的生产制备方法，其特征在于，将生粽进行高温隔水蒸制是指将生粽采用121℃隔水蒸制45分钟至粽子熟透。
5.如权利要求1所述的一种免煮气调保鲜粽的生产制备方法，其特征在于，所述气调包装是指将熟制的粽子放入带注入止回阀的气调包装袋，抽真空后通过注入止回阀注入适量惰性气体。
6.如权利要求3所述的一种免煮气调保鲜粽的生产制备方法，其特征在于，所述的高汤采用如下方法制作：
1)高汤采用如下重量比例的配方：饮用水100Kg、猪大骨8000g、去皮猪腿肉3000g、鸡骨架2000g、胡萝卜2000g、白萝卜2000g、洋葱1500g、65度白酒1200g、生香葱500g、金华火腿350g、白砂糖200g、生姜片100g、大蒜头100g、食用盐100g、鸡精100g、胡椒粒50g；
2)将猪大骨、去皮猪腿肉和鸡骨架洗净后加入饮用水、胡萝卜、白萝卜和除鸡精调味料外的其余组分；
3)大火烧开后转小火炖煮3小时；
4)过滤后加水至100kg烧开后加入鸡精拌匀晾凉备用。
7.如权利要求1所述的一种免煮气调保鲜粽的生产制备方法，其特征在于，所述辅料处理包括花生洗净泡发、香菇泡发后挤干水分加油盐炒香和五花肉腌制；所述调味料包括白砂糖、拌糯米用香油、酱油、食用盐、鸡精和味精。
8.如权利要求7所述的一种免煮气调保鲜粽的生产制备方法，其特征在于，原料的配方为如下重量比的组分：预糊化糯米1000g、腌制五花猪肉300g、炒制香菇200g、花生200g、白砂糖15g、拌糯米用香油15g、酱油10g、食用盐5g、鸡精调味料2g和味精1g。
9.如权利要求7所述的一种免煮气调保鲜粽的生产制备方法，其特征在于，所述五花肉腌制是指取如下重量比的组分:猪肉1000g、料酒30g、酱油20g、食用盐10g、洋葱10g、生姜5g、鸡精调味料3g、味精1g；在3-5℃条件下腌制12小时。
10.如权利要求7所述的一种免煮气调保鲜粽的生产制备方法，其特征在于，所述拌糯米用香油采用如下方法制备：
按色拉油2000g、红葱头100g、洋葱60g、生姜50g、青花椒20g的重量比例取原料；将色拉油用大火烧至七八成热，加入上述辅料炸干不焦糊过滤去渣备用，其中青花椒在关火后放。
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