CN109452566A - A kind of high protein, high dietary-fiber, prepared food of low fat and preparation method thereof - Google Patents
A kind of high protein, high dietary-fiber, prepared food of low fat and preparation method thereof Download PDFInfo
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- CN109452566A CN109452566A CN201811588137.8A CN201811588137A CN109452566A CN 109452566 A CN109452566 A CN 109452566A CN 201811588137 A CN201811588137 A CN 201811588137A CN 109452566 A CN109452566 A CN 109452566A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of high proteins, high dietary-fiber, low fat prepared food and preparation method thereof.The present invention is based on the theories of healthy diet, meat and vegetables collocation, nutrition-balanced thinking, provide it is a kind of with meat of poultris and dietary fiber etc. such as Fresh Grade Breast, chicken leg, duck brisket, duck legs be the high protein of primary raw material, high dietary-fiber, low fat meat of poultris prepared food and preparation method thereof.The present invention is using meat of poultris as raw material, it is aided with dietary fiber, is process by the tumbling, boiling, baking process of simple and stable, remains products material original local flavor and nutrition to the maximum extent, obtained meat of poultris prepared food nutrition is balanced, has chewy texture, flexible。The present invention, which prepares prepared food, has flavor taste uniqueness, easy to digest, full of nutrition, is easy to store.
Description
Technical field
The present invention relates to prepared food preparation technical fields, more particularly, to a kind of high protein, high dietary-fiber, low fat
Prepared food of fat and preparation method thereof.
Background technique
With social development and improvement of living standard, people are also higher and higher to the quality requirements of food, do not require nothing more than
Food has good color, smell, taste, shape shape, but also requires natural food safe, and nutrition is balanced.Health, quick, nutrition, taste
The Diet concept of beauty gradually occupies dominant position, and there is an urgent need to a large amount of nutrition, instant food to be put on sale.But traditional properties fowl
For meat products almost without packaging, such as Cold boiled chicken, stewed duck with bean sauce, the product shelf phase is short.Although quite a few has packaging now, add
A large amount of additives destroy the original flavor of product, and the original nutrition of product is being lost after high temperature and pressure.Because of this person
Demand change require meat product processor provide higher quality meat products.
Poultry belongs to plain boiled pork class, and from nutritional point, the protein content of poultry is up to 20% or so, than pork, ox
Meat is high, deserves to be called a kind of protein of amount foot of fine quality.In terms of fat, poultry institute fatty general only 6%~9%, and
Generally there was only 30% contained by thin pork, some pork contains fat up to 28.8%-90.8%.The fat content of beef is about
20%, it is all more much higher than poultry.In addition, the fat in pork and beef is mostly saturated fatty acid, and in contrast, poultry fat
In saturated fatty acid just than their much less, and unsaturated fatty acid is relatively sufficient, and linoleic acid content is up to 20%.
The present invention, as auxiliary material, is further increased the nutrient balance of poultry, it is compacted can to enhance human body intestinal canal using dietary fiber
It is dynamic, promote poultry to absorb.The present invention is process by the technique of simple and stable, and it is original to remain products material to the maximum extent
Flavor and nutrition, obtained meat of poultris prepared food nutrition is balanced, has chewy texture, flexible.
Summary of the invention
The technical problem to be solved by the present invention is to the unbalanced nutrition for prepared food in the prior art, human body is heavy not
Foot provides a kind of nutrition equilibrium, and voluptuousness is strong, and texture is fine and close, flexible, and has high protein, high dietary-fiber, low fat poultry
Class prepared food.
Another technical problem of the invention is big for the nutrition loss of prior art prepared food, provides a kind of high protein, height
Dietary fiber, low fat prepared food preparation method.
The purpose of the present invention is achieved by the following technical programs:
A kind of high protein, high dietary-fiber, low fat prepared food, the high protein, high dietary-fiber, low fat
Prepared food includes following parts by weight of component:
70~80 parts of poultry
0.5~4 part of food fibre powder
1~5 part of seasoning
0.1~0.5 part of sodium tripolyphosphate
5~10 parts of drinking water.
Further, the poultry be removed the peel, the poultry of degreasing.It is further preferred that the poultry include Fresh Grade Breast,
Chicken leg meat, duck brisket, duck das Beinfleisch.
Further, the pigeon breast or the segmentation growth of duck brisket 12~13cm, 1~1.5cm of thickness, the piece for weighing 115~125g
Layer；The chicken leg or duck leg further remove fascia.
Further, the seasoning includes 0.5~3 part of black pepper seasoning, 0.2~1 part of white granulated sugar, edible salt 0.3
~1 part.
Further, the food fibre powder include the luxuriant Cillium of circle, wheat bran, celery powder it is one or more.
Food fibre powder should not be excessive, coarse mouthfeel, and the excessive quality for easily reducing poultry destroys mouthfeel, but also will form gel,
Destroy its exterior quality.Preferably, food fibre powder is using the luxuriant Cillium of circle, is rich in dietary fiber, and up to 80% or more,
And wherein the ratio of soluble dietary fiber and insoluble diedairy fiber is up to 7:3, also containing glycoside, protein, polysaccharide,
Vitamin B1 and choline can enhance intestines peristalsis, and poultry is promoted to absorb.
Poultry is the meat that a kind of protein content is high, fat content is low, and compared to poultry meat, the saturated fatty acid of poultry is more
It is low.First, poultry fat is generally less than poultry meat, the linoleic acid of essential fatty acid contained therein accounts for 20% or so of fat.Poultry
Fatty fusing point it is low, it is average at 33~44 DEG C, it is easy to digest.Second, poultry fiber is finer and close than poultry meat fiber finer, connective tissue
Also soft, it is lean and uniform.Therefore poultry is fresher and tenderer than poultry meat, more easy to digest.Third, inorganic salts and vitamin contained by poultry with
Poultry meat is compared to equally matched, except that every 100 grams of poultries contain the vitamin E of 90~400 micrograms.Due to vitamin E
Wheat Protein, so general poultry can refrigerate 1 year without rancid at -18 DEG C.
Dietary fiber can neither be absorbed by pipe intestinal digesting, can not generate energy, but have irreplaceable role.
Soluble dietary fiber, energy is very low, there is reducing blood lipid and hypoglycemic, promotes gastrointestinal motility, accelerates food and passes through stomach
Enteron aisle.Nutrient balance of the present invention using dietary fiber enhancing poultry, enhancing human body intestinal canal wriggling, promotion poultry absorb.And
The present invention is process by the tumbling, boiling, baking process of simple and stable, remains the original wind of products material to the maximum extent
Taste and nutrition, obtained meat of poultris prepared food nutrition is balanced, has chewy texture, flexible, meets requirement of the people to meat product.
According to a kind of high protein, high dietary-fiber, low fat prepared food offer preparation method, preparation step
Include:
S1. raw material poultry pre-processes: the peeling of raw material poultry, degreasing are saved backup at 0~4 DEG C；
S2. the preparation of curing solution: being added salt water configurator for 0~4 DEG C of water, and the luxuriant Cillium of circle, seasoning is added
Material and sodium tripolyphosphate, stir evenly；
S3. prepared by prepared food:
S31. the curing solution of the pretreated poultry of step S1 and step S2 are put into tumbler, vacuum tumbling 20~
30min, in 0~4 DEG C of marinated 12~14h；
S32. the poultry of tumbling is swung in into pallet, after 75~80 DEG C of 20~30min of boiling, at 140~150 DEG C after drying
30~40min is toasted, it is cooling；
S4. prepared food is vacuum-packed with aluminium foil bag, push-in sterilization kettle is killed in 110~120 DEG C of 30~45min of holding
Bacterium, after cooling to obtain the final product.
Further, it is 0~2 DEG C that poultry described in step S1, which thaws in 15~20 DEG C of thawing room to central temperature,.
Further, the vacuum degree of tumbling described in step S31 is -0.08~-0.1MPa, and tumbling bucket rotates forward 2min and stops
2min, reversion 2min stop 2min, revolving speed 8r/min.
Further, pallet poultry gap described in step S32 is 2~3cm, and poultry is after 78 DEG C of boiling 25min, 90
After DEG C dry 20min, in 150 DEG C of baking 30min, 90~120min is cooled down.
Further, sterilization kettle described in step S4 is warming up to 115 DEG C of holding 30min in 15min, then 15min is cooled to room
Temperature.
Compared with prior art, beneficial effect is:
The present invention is based on the theory of healthy diet, meat and vegetables collocation, nutrition-balanced thinking, provide it is a kind of with duck brisket,
The meat of poultris such as duck leg, duck brisket, duck leg and the luxuriant isapgol husk of circle etc. are health-nutrition high protein, the high diet of primary raw material
Fiber, low fat meat of poultris prepared food and preparation method thereof；The present invention, which uses, contains dietary fiber, glucoside, polysaccharide, vitamin
Luxuriant isapgol husk of the circle of B1 etc. is used as flavor raw material, is process by the tumbling, boiling and baking process of simple and stable, maximum
Products material original local flavor and nutrition are remained to limit, obtained meat of poultris prepared food nutrition is balanced, has chewy texture, and it is flexible,
And with high protein, high dietary-fiber, low fat characteristic.Meat of poultris prepared food prepared by the present invention has flavor taste only
Spy, it is easy to digest, it is full of nutrition, it is easy to the advantages of storing.
The equipment that meat of poultris prepared food prepared by the present invention needs is conventional equipment, and strong operability is easy to large-scale production,
While improving the added value of poultry for the majority of consumers provide a kind of high protein, high dietary-fiber, low fat health
Food has large market development prospect.
Specific embodiment
It is explained further and illustrates below with reference to embodiment, but specific embodiment does not have any type of limit to the present invention
It is fixed.Unless otherwise specified, method and apparatus used in embodiment is ability conventional method and equipment, raw materials used is routine
Marketable material.
Embodiment 1
The present embodiment provides the preparation methods of a kind of high protein, high dietary-fiber, low fat chicken leg prepared food.
S1. raw material chicken leg pre-processes: chicken leg peeling, degreasing and the fascia of defrosting are saved backup at 0~4 DEG C；
S2. the preparation of curing solution: salt water configurator is added in 0 DEG C of ice water of 5 parts by weight, the circle of 0.5 parts by weight is added
Luxuriant Cillium, 0.5 part of black pepper seasoning, 0.2 part of white granulated sugar, 0.3 part of edible salt, 0.1 part of sodium tripolyphosphate, stirring are equal
It is even；
S3. prepared by prepared food:
S31. the curing solution of the pretreated 70 parts by weight chicken leg of step S1 and step S2 are put into tumbler, is vacuumized
To -0.08MPa, tumbling bucket rotates forward 2min and stops 2min, and reversion 2min stops 2min, revolving speed 8r/min, tumbling 30min, after
In 0~4 DEG C of marinated 12h；
S32. the chicken leg of tumbling is swung in into pallet, 2~3cm of chicken leg interval is then dry at 90 DEG C in 75 DEG C of boiling 30min
Dry 20min, then in 140 DEG C of bakings 40min, natural cooling 90min；
S4. prepared food chicken leg is vacuum-packed with aluminium foil bag, is pushed into sterilization kettle, is warming up to 110 DEG C of holdings in 15min
45min is sterilized, after 20min is cooling to room temperature to obtain the final product.
Embodiment 2
The present embodiment provides the preparation methods of a kind of high protein, high dietary-fiber, low fat pigeon breast prepared food.
S1. raw material pigeon breast pre-processes: by the peeling of the Fresh Grade Breast of defrosting, degreasing, it is divided into 1~1.5cm of thickness, length 12~
13cm, the pigeon breast sliced meat that weight is 115~125 grams, saves backup at 0~4 DEG C；
S2. the preparation of curing solution: being added salt water configurator for 0 DEG C of ice water of 10 parts by weight, and the circle bud of 4 parts by weight is added
Cillium, 3 parts of black pepper seasoning, 1 part of white granulated sugar, 1 part of edible salt, 0.5 part of sodium tripolyphosphate, stir evenly；
S3. prepared by prepared food:
S31. the curing solution of the pretreated 80 parts by weight Fresh Grade Breast of step S1 and step S2 are put into tumbler, is taken out true
It is empty that -0.1MPa, tumbling bucket rotates forward 2min and stops 2min, and reversion 2min stops 2min, revolving speed 8r/min, tumbling 20min, after
In 0~4 DEG C of marinated 14h；
S32. the Fresh Grade Breast of tumbling is swung in into pallet, 2~3cm is spaced, in 80 DEG C of boiling 20min, then in 90 DEG C of dryings
20min, then in 150 DEG C of bakings 30min, natural cooling 120min；
S4. prepared food pigeon breast is vacuum-packed with aluminium foil bag, is pushed into sterilization kettle, is warming up to 120 DEG C of holdings in 20min
30min is sterilized, after 15min is cooling to room temperature to obtain the final product.
Embodiment 3
The present embodiment provides the preparation methods of a kind of high protein, high dietary-fiber, low fat duck leg prepared food.
S1. raw duck leg pre-processes: the peeling of duck leg, degreasing and the fascia of defrosting are saved backup at 0~4 DEG C；
S2. the preparation of curing solution: salt water configurator is added in 0 DEG C of ice water of 10 parts by weight, the wheat bran of 2 parts by weight is added
Powder, 3 parts of black pepper seasoning, 1 part of white granulated sugar, 1 part of edible salt, 0.3 part of sodium tripolyphosphate, stir evenly；
S3. prepared by prepared food:
S31. the curing solution of the pretreated 80 parts by weight duck leg of step S1 and step S2 are put into tumbler, is vacuumized
To -0.1MPa, tumbling bucket rotates forward 2min and stops 2min, and reversion 2min stops 2min, revolving speed 8r/min, tumbling 20min, after
0~4 DEG C of marinated 14h；
S32. the duck leg of tumbling is swung in into pallet, duck leg 2~3cm of interval is then dry at 90 DEG C in 78 DEG C of boiling 25min
Dry 20min, then in 140 DEG C of bakings 40min, natural cooling 90min；
S4. prepared food duck leg is vacuum-packed with aluminium foil bag, is pushed into sterilization kettle, is warming up to 110 DEG C of holdings in 15min
45min is sterilized, after 20min is cooling to room temperature to obtain the final product.
Embodiment 4
The present embodiment provides the preparation methods of a kind of high protein, high dietary-fiber, low fat duck chest prepared food.
S1. raw duck chest pre-processes: by the peeling of the duck brisket of defrosting, degreasing, it is divided into 1~1.5cm of thickness, length 12~
13cm, the duck brisket piece that weight is 115~125 grams, saves backup at 0~4 DEG C；
S2. the preparation of curing solution: salt water configurator is added in 0 DEG C of ice water of 10 parts by weight, the celery of 4 parts by weight is added
Powder, 3 parts of black pepper seasoning, 1 part of white granulated sugar, 1 part of edible salt, 0.4 part of sodium tripolyphosphate, stir evenly；
S3. prepared by prepared food:
S31. the curing solution of the pretreated 80 parts by weight duck brisket of step S1 and step S2 are put into tumbler, is taken out true
It is empty that -0.1MPa, tumbling bucket rotates forward 2min and stops 2min, and reversion 2min stops 2min, revolving speed 8r/min, tumbling 20min, after
In 0~4 DEG C of marinated 14h；
S32. the duck brisket of tumbling is swung in into pallet, 2~3cm is spaced, in 80 DEG C of boiling 20min, then in 90 DEG C of dryings
20min, then in 150 DEG C of bakings 30min, natural cooling 120min；
S4. prepared food duck chest is vacuum-packed with aluminium foil bag, is pushed into sterilization kettle, is warming up to 120 DEG C of holdings in 20min
30min is sterilized, after 15min is cooling to room temperature to obtain the final product.
Comparative example 1
This comparative example provides the preparation method of a kind of high protein, high dietary-fiber, low fat chicken leg prepared food.
S1. raw material chicken leg pre-processes: chicken leg peeling, degreasing and the fascia of defrosting are saved backup at 0~4 DEG C；
S2. the preparation of curing solution: salt water configurator is added in 0 DEG C of ice water of 5 parts by weight, the circle of 0.5 parts by weight is added
Luxuriant Cillium, 0.5 part of black pepper seasoning, 0.2 part of white granulated sugar, 0.3 part of edible salt, 0.1 part of sodium tripolyphosphate, stirring are equal
It is even；
S3. prepared by prepared food:
S31. the curing solution of the pretreated 70 parts by weight chicken leg of step S1 and step S2 are put into tumbler, is vacuumized
To -0.08MPa, tumbling bucket rotates forward 2min and stops 2min, and reversion 2min stops 2min, revolving speed 8r/min, tumbling 30min, after
In 0~4 DEG C of marinated 12h；
S32. the chicken leg of tumbling is swung in into pallet, 2~3cm of chicken leg interval, then in 140 DEG C of baking 40min, natural cooling
90min；
S4. prepared food chicken leg is vacuum-packed with aluminium foil bag, is pushed into sterilization kettle, is warming up to 110 DEG C of holdings in 15min
45min is sterilized, after 20min is cooling to room temperature to obtain the final product.
Comparative example 2
This comparative example provides the preparation method of a kind of high protein, high dietary-fiber, low fat pigeon breast prepared food.
S1. raw material pigeon breast pre-processes: by the peeling of the Fresh Grade Breast of defrosting, degreasing, it is divided into 1~1.5cm of thickness, length 12~
13cm, the pigeon breast sliced meat that weight is 115~125 grams, is stored at room temperature spare；
S2. the preparation of curing solution: being added salt water configurator for 20 DEG C of water of 10 parts by weight, and the circle bud of 4 parts by weight is added
Cillium, 3 parts of black pepper seasoning, 1 part of white granulated sugar, 1 part of edible salt, 0.5 part of sodium tripolyphosphate, stir evenly；
S3. prepared by prepared food:
S31. the curing solution of the pretreated 80 parts by weight Fresh Grade Breast of step S1 and step S2 are put into tumbler, is taken out true
It is empty that -0.1MPa, tumbling bucket rotates forward 2min and stops 2min, and reversion 2min stops 2min, revolving speed 8r/min, tumbling 20min, after
14h is pickled at room temperature；
S32. the Fresh Grade Breast of tumbling is swung in into pallet, 2~3cm is spaced, in 80 DEG C of boiling 20min, then in 90 DEG C of dryings
20min, then in 150 DEG C of bakings 30min, natural cooling 120min；
S4. prepared food pigeon breast is vacuum-packed with aluminium foil bag, is pushed into sterilization kettle, is warming up to 120 DEG C of holdings in 20min
30min is sterilized, after 15min is cooling to room temperature to obtain the final product.
Comparative example 3
This comparative example provides the preparation method of a kind of high protein, high dietary-fiber, low fat chicken leg prepared food.
S1. the preparation of curing solution: being added salt water configurator for 0 DEG C of ice water of 10 parts by weight, and the circle bud of 4 parts by weight is added
Cillium, 3 parts of black pepper seasoning, 1 part of white granulated sugar, 1 part of edible salt, 0.5 part of sodium tripolyphosphate, stir evenly；
S2. prepared by prepared food:
S21. the curing solution of 80 parts by weight duck legs of defrosting and step S1 are put into tumbler, be evacuated to-
0.1MPa, tumbling bucket rotate forward 2min and stop 2min, and reversion 2min stops 2min, revolving speed 8r/min, tumbling 20min, after 0~
4 DEG C of marinated 14h；
S22. the duck leg of tumbling is swung in into pallet, duck leg 2~3cm of interval is then dry at 90 DEG C in 78 DEG C of boiling 25min
Dry 20min, then in 140 DEG C of bakings 40min, natural cooling 90min；
S3. prepared food duck leg is vacuum-packed with aluminium foil bag, is pushed into sterilization kettle, is warming up to 110 DEG C of holdings in 15min
45min is sterilized, after 20min is cooling to room temperature to obtain the final product.
Comparative example 4
This comparative example provides the preparation method of a kind of high protein, high dietary-fiber, low fat chicken leg prepared food.
S1. raw material chicken leg pre-processes: chicken leg peeling, degreasing and the fascia of defrosting are saved backup at 0~4 DEG C；
S2. the preparation of curing solution: being added salt water configurator for 0 DEG C of ice water of 8 parts by weight, and the circle bud of 3 parts by weight is added
Cillium, 2 parts of black pepper seasoning, 0.5 part of white granulated sugar, 0.5 part of edible salt, 0.2 part of sodium tripolyphosphate, stir evenly；
S3. prepared by prepared food:
S31. the curing solution of the pretreated 70 parts by weight chicken leg of step S1 and step S2 are put into tumbler, is vacuumized
To -0.08MPa, tumbling bucket rotates forward 2min and stops 2min, and reversion 2min stops 2min, revolving speed 8r/min, tumbling 30min, after
In 0~4 DEG C of marinated 12h；
S32. the chicken leg of tumbling is swung in into pallet, 2~3cm of chicken leg interval is then dry at 90 DEG C in 75 DEG C of boiling 30min
Dry 20min, then in 140 DEG C of bakings 40min, natural cooling 90min；
S4. prepared food chicken leg is vacuum-packed with aluminium foil bag, is pushed into sterilization kettle, is warming up to 110 DEG C of holdings in 30min
60min is sterilized, after natural cooling to room temperature to obtain the final product.
Comparative example 5
This comparative example provides the preparation method of a kind of high protein, high dietary-fiber, low fat chicken leg prepared food.
S1. raw material chicken leg pre-processes: chicken leg peeling, degreasing and the fascia of defrosting are saved backup at 0~4 DEG C；
S2. the preparation of curing solution: salt water configurator is added in 0 DEG C of ice water of 8 parts by weight, black pepper seasoning 2 is added
Part, 0.5 part of white granulated sugar, 0.5 part of edible salt, 0.2 part of sodium tripolyphosphate, stir evenly；
S3. prepared by prepared food:
S31. the curing solution of the pretreated 70 parts by weight chicken leg of step S1 and step S2 are put into tumbler, is vacuumized
To -0.08MPa, tumbling bucket rotates forward 2min and stops 2min, and reversion 2min stops 2min, revolving speed 8r/min, tumbling 30min, after
In 0~4 DEG C of marinated 12h；
S32. the chicken leg of tumbling is swung in into pallet, 2~3cm of chicken leg interval is then dry at 90 DEG C in 75 DEG C of boiling 30min
Dry 20min, then in 140 DEG C of bakings 40min, natural cooling 90min；
S4. prepared food chicken leg is vacuum-packed with aluminium foil bag, is pushed into sterilization kettle, is warming up to 110 DEG C of holdings in 15min
45min is sterilized, after 20min is cooling to room temperature to obtain the final product.
Organoleptic quality evaluation experiment and result
The personnel for specializing in food research and development by ten carry out Blind Test, to 1~5 high egg of gained of Examples 1 to 4 and comparative example
White matter, high dietary-fiber, the color of low fat meat of poultris prepared food, flavor, mouthfeel, structure carry out subjective appreciation, make according to 100 points
Give a mark, it is for statistical analysis using Excel software, test data take it is parallel three times after mean values be weighted and comment
Determine total score, total score calculation formula are as follows: overall score=∑ XiYi(i=1,2,3 ... ..n, X are deliberated index, and Y is weight) table 1 is to stop
Not busy duck tongue sensory evaluation criteria.Table 1 is the organoleptic quality scoring mark of high protein, high dietary-fiber, low fat meat of poultris prepared food
Standard, table 2 are embodiment and comparison gained high protein, high dietary-fiber, low fat meat of poultris prepared food results of sensory evaluation.
Table 1
Table 2
| Sample | Color | Flavor | Mouthfeel | Structure | Comprehensive score |
| Embodiment 1 | 91 | 86 | 92 | 90 | 89.55 |
| Embodiment 2 | 88 | 87 | 90 | 92 | 89.3 |
| Embodiment 3 | 92 | 93 | 92 | 88 | 91.3 |
| Embodiment 4 | 90 | 89 | 87 | 89 | 88.55 |
| Comparative example 1 | 64 | 68 | 64 | 87 | 70.95 |
| Comparative example 2 | 87 | 85 | 57 | 56 | 69.65 |
| Comparative example 3 | 60 | 71 | 60 | 62 | 63.8 |
| Comparative example 4 | 82 | 82 | 60 | 56 | 68.9 |
| Comparative example 5 | 90 | 87 | 89 | 89 | 88.55 |
Prepare prepared by embodiment 1 and comparative example 5 each 5 groups of chicken leg respectively, every group 2, You Shiwei syndic eats, record
The number of abdominal distension feeling in 6 hours changes, and the results are shown in Table 3:
Table 3
| 0 | 1 | 3 | 6 | |
| Experimental group | 5 | 4 | 1 | 0 |
| Control group | 5 | 5 | 4 | 2 |
It is as follows to detect the pigeon breast of Examples 1 to 4, chicken leg, duck chest, the nutritional ingredient of duck leg this meat of poultris cooked food products:
Energy: 475~630kJ/100g；Protein content: 21.5~25.5g/100g；Fat content: 2.4~4.0g/
100g；Carbohydrate content: 1.2~5.2g/100g；Dietary fiber content: 2.4~3.2g/100g；This meat of poultris prepared food tool
There is flavor taste uniqueness, it is easy to digest, it is full of nutrition, it is easy to the advantages of storing.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention.For those of ordinary skill in the art, may be used also on the basis of the above description
To make other variations or changes in different ways.There is no necessity and possibility to exhaust all the enbodiments.It is all this
Made any modifications, equivalent replacements, and improvements etc., should be included in the claims in the present invention within the spirit and principle of invention
Protection scope within.
Claims (10)
1. the prepared food of a kind of high protein, high dietary-fiber, low fat, which is characterized in that the high protein, high diet are fine
It ties up, the prepared food of low fat includes following parts by weight of component:
70 ~ 80 parts of poultry
0.5 ~ 4 part of food fibre powder
1 ~ 5 part of seasoning
0.1 ~ 0.5 part of sodium tripolyphosphate
5 ~ 10 parts of drinking water.
2. according to claim 1 a kind of high protein, high dietary-fiber, low fat prepared food, which is characterized in that the fowl
Meat removed the peel, degreasing；The poultry includes Fresh Grade Breast, chicken leg meat, duck brisket, duck das Beinfleisch.
3. according to claim 2 a kind of high protein, high dietary-fiber, low fat prepared food, which is characterized in that the chicken
Chest or the segmentation growth of duck brisket 12 ~ 13cm, 1 ~ 1.5cm of thickness, the lamella for weighing 115 ~ 125g；The chicken leg or duck leg further remove
Fascia.
4. according to claim 1 a kind of high protein, high dietary-fiber, low fat prepared food, which is characterized in that the meals
Food fiber powder include the luxuriant Cillium of circle, wheat bran, celery powder it is one or more.
5. according to claim 1 a kind of high protein, high dietary-fiber, low fat prepared food, which is characterized in that the tune
Taste substance includes 0.5 ~ 3 part of black pepper seasoning, 0.2 ~ 1 part of white granulated sugar, 0.3 ~ 1 part of edible salt.
6. according to claim 1 ~ 5 it is described provide a kind of high protein, high dietary-fiber, low fat prepared food preparation method,
It is characterized in that, preparation step includes:
S1. raw material poultry pre-processes: the peeling of raw material poultry, degreasing are saved backup at 0 ~ 4 DEG C；
S2. the preparation of curing solution: being added salt water configurator for 0 ~ 4 DEG C of water, and circle luxuriant Cillium, seasoning and three is added
Polyphosphate sodium stirs evenly；
S3. prepared by prepared food:
S31. the curing solution of the pretreated poultry of step S1 and step S2 are put into tumbler, vacuum 20 ~ 30min of tumbling,
Then in 0 ~ 4 DEG C of marinated 12 ~ 14h；
S32. the poultry of tumbling is swung in into pallet, after 75 ~ 80 DEG C of 20 ~ 30min of boiling, toast 30 after dry at 140 ~ 150 DEG C ~
40min, it is cooling；
S4. prepared food aluminium foil bag is vacuum-packed in push-in sterilization kettle, is then warming up to 110 ~ 120 DEG C in 15 ~ 20min and keeps 30
~ 45min is sterilized, after cooling 15 ~ 20min to room temperature to obtain the final product.
7. according to claim 6 a kind of high protein, high dietary-fiber, low fat prepared food preparation method, feature
It is, it is 0 ~ 2 DEG C that poultry described in step S1, which thaws in 15 ~ 20 DEG C of thawing room to poultry temperature,.
8. according to claim 6 a kind of high protein, high dietary-fiber, low fat prepared food preparation method, feature
It is, the vacuum degree of tumbling described in step S31 is -0.08 ~ -0.1MPa；The tumbling is to rotate forward 2min to stop 2min, inverts 2min
Stop 2min, revolving speed 8r/min.
9. according to claim 6 a kind of high protein, high dietary-fiber, low fat prepared food preparation method, feature
It is, poultry gap is 2 ~ 3cm on pallet described in step S32；The poultry is after 78 DEG C of boiling 25min, in 90 DEG C of dryings
After 20min, in 150 DEG C of baking 30min, cooling 90 ~ 120min.
10. according to claim 6 a kind of high protein, high dietary-fiber, low fat prepared food preparation method, feature
It is, sterilization kettle described in step S4 is warming up to 115 DEG C of holding 30min in 15min, up to prepared food after cooling 15min to room temperature.
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