CN103504345A - 一种山银花鸡的制备方法 - Google Patents
一种山银花鸡的制备方法 Download PDFInfo
- Publication number
- CN103504345A CN103504345A CN201310523332.3A CN201310523332A CN103504345A CN 103504345 A CN103504345 A CN 103504345A CN 201310523332 A CN201310523332 A CN 201310523332A CN 103504345 A CN103504345 A CN 103504345A
- Authority
- CN
- China
- Prior art keywords
- chicken
- fire
- parts
- cabinet
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 101
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241000628997 Flos Species 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 230000001954 sterilising Effects 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 241000256123 Lonicera dioica Species 0.000 claims description 32
- 235000002566 Capsicum Nutrition 0.000 claims description 23
- 241000032846 Zanthoxylum bungeanum Species 0.000 claims description 20
- 239000000796 flavoring agent Substances 0.000 claims description 20
- 235000019634 flavors Nutrition 0.000 claims description 20
- 239000000779 smoke Substances 0.000 claims description 19
- 240000008574 Capsicum frutescens Species 0.000 claims description 18
- 235000013555 soy sauce Nutrition 0.000 claims description 18
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 17
- 240000006927 Foeniculum vulgare Species 0.000 claims description 17
- 239000006002 Pepper Substances 0.000 claims description 17
- 235000016761 Piper aduncum Nutrition 0.000 claims description 17
- 235000017804 Piper guineense Nutrition 0.000 claims description 17
- 240000000129 Piper nigrum Species 0.000 claims description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 16
- 239000008157 edible vegetable oil Substances 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- 239000011780 sodium chloride Substances 0.000 claims description 15
- 235000020097 white wine Nutrition 0.000 claims description 15
- 240000005147 Syzygium aromaticum Species 0.000 claims description 14
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- 235000013547 stew Nutrition 0.000 claims description 12
- 241001131796 Botaurus stellaris Species 0.000 claims description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000014101 wine Nutrition 0.000 claims description 10
- 240000007329 Zingiber officinale Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 240000004499 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 240000005250 Chrysanthemum indicum Species 0.000 claims description 5
- 235000018959 Chrysanthemum indicum Nutrition 0.000 claims description 5
- 240000006652 Cupressus sempervirens Species 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 description 5
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 5
- 241000018646 Pinus brutia Species 0.000 claims description 5
- 235000011613 Pinus brutia Nutrition 0.000 claims description 5
- 240000007072 Prunus domestica Species 0.000 claims description 5
- 239000005030 aluminium foil Substances 0.000 claims description 5
- 210000000038 chest Anatomy 0.000 claims description 5
- 235000019504 cigarettes Nutrition 0.000 claims description 5
- 235000009242 dandelion Nutrition 0.000 claims description 5
- 235000014079 dandelion Nutrition 0.000 claims description 5
- 230000003203 everyday Effects 0.000 claims description 5
- 229910052742 iron Inorganic materials 0.000 claims description 5
- 210000001699 lower leg Anatomy 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 238000003307 slaughter Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- -1 0.2 part Substances 0.000 claims description 2
- 241001346334 Amomum tsao-ko Species 0.000 claims description 2
- 240000001949 Taraxacum officinale Species 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 230000014860 sensory perception of taste Effects 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 9
- 230000035917 taste Effects 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 230000033764 rhythmic process Effects 0.000 abstract description 2
- 230000000391 smoking Effects 0.000 abstract 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N Martius yellow Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract 1
- 210000000952 Spleen Anatomy 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 230000002588 toxic Effects 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 229910052736 halogen Inorganic materials 0.000 description 5
- 150000002367 halogens Chemical class 0.000 description 5
- 235000013409 condiments Nutrition 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 240000009023 Myrrhis odorata Species 0.000 description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 description 3
- 241000245665 Taraxacum Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000002732 oignon Nutrition 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 240000001992 Angelica archangelica Species 0.000 description 2
- 235000001287 Guettarda speciosa Nutrition 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 240000003440 Asimina triloba Species 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 235000016855 Biancospino Nutrition 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 210000003205 Muscles Anatomy 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 241001631271 Prunus fasciculata Species 0.000 description 1
- 210000000582 Semen Anatomy 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K [O-]P([O-])([O-])=O Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002605 anti-dotal Effects 0.000 description 1
- 230000001754 anti-pyretic Effects 0.000 description 1
- 239000000729 antidote Substances 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- 235000002313 hawthorn Nutrition 0.000 description 1
- 235000009444 hawthorn Nutrition 0.000 description 1
- 235000009486 hawthorn Nutrition 0.000 description 1
- 235000009682 hawthorn Nutrition 0.000 description 1
- 235000009685 hawthorn Nutrition 0.000 description 1
- 235000009917 hawthorn Nutrition 0.000 description 1
- 235000013161 hawthorn Nutrition 0.000 description 1
- 235000013165 hawthorn Nutrition 0.000 description 1
- 235000013189 hawthorn Nutrition 0.000 description 1
- 235000013204 hawthorn Nutrition 0.000 description 1
- 235000013214 hawthorn Nutrition 0.000 description 1
- 235000013246 hawthorn Nutrition 0.000 description 1
- 235000017423 hawthorn Nutrition 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000005245 sintering Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
-
- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/55—Treatment of original pieces or parts
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
一种山银花鸡的制备方法,属于鸡肉熟食制品的加工技术领域,由制备腌渍粉、清洗、腌制、熏制、烤制、卤制、烘制和包装杀菌等步骤完成;其有益效果是采用了山银花及特殊的配方材料、配料比例和配料方法,并采用特有的熏味和热烤技术,使营养和口味浸入并固化在鸡肉内部,加工步骤和加工节奏独特有序,香料和调料充分浸入鸡肉内,使得鸡肉的味道表里如一,味道鲜美、鲜嫩醇香,肉质细嫩、全鸡色泽金黄,鲜香爽口,入口余味不绝,可增进食欲、开胃健脾、清热解毒,同时因煮制恰当,食用时容易分割,方便食用者于户外或旅行中食用。
Description
—种山银花鸡的制备方法
技术领域
[0001] 本发明属于鸡肉熟食制品的加工技术领域,具体地说是一种山银花鸡的制备方法。
背景技术
[0002] 鸡肉质地细嫩,滋味鲜美,富含多种蛋白质和其它营养物质,且营养转化率高,很容易倍人体吸收利用,有增强体力,强身健体的作用,是人类的重要食物之一。现有技术中鸡肉熟食制品的制作方法很多,如蒸煮、煎炸、烧烤、腌腊、卤酱等等,风味特色各有不同。
[0003] 山银花鸡是人们非常喜爱的食品,目前市场上加工全鸡的方法很多,都是采用整鸡加工,由于整鸡加工时,香料及调料浸入鸡肉不够充分,以致鸡肉味道表里不一,同时由于现有的各种全鸡加工香料配备不当,也使得鸡肉口感不佳。
[0004] 专利号200410100407.8公开了 “一种莲花鸡的制作方法”,该方法用陈皮、茴香、肉桂、丁香、八角、白芷、花椒、葱、姜、蒜为调料;专利号99112094.9公开了 “一种全鸡的烧制方法”,该方法将每只鸡切块后单独烧制,在烧制过程中依次加入糖、葱、姜、蒜、酱油、辣椒炸锅,再加入盐、味精、八角、香叶、茴香、花椒、草果、桂皮、良姜、香果、丁香、毛桃、甘草、玉果、白芷、砂仁、山楂等调料;专利号201210280367.4也公布了 “一种烧鸡的制作方法”,该方法采用精盐、八角、花椒、葱姜加木瓜蛋白和复合磷酸盐制卤,然后将卤料注射进鸡肉内部进行腌溃,再通过油炸、制卤和熬制,再冷却包装制备而成;这些方法制备的鸡肉制品虽然风味独特,也只代表了一种风味,无法满足大众的口味需要。
发明内容
[0005] 本发明所要解决的技术问题是针对现有技术的不足,提供一种采用熏味和热烤的技术,使得鸡肉不仅增加了营养,而且在保持原有的纯味基础上具有清热解毒的功效,这样可生产一种色泽鲜嫩,肉质醇香,鲜香爽口,入口余味不绝且清热解毒作用的山银花鸡。
[0006] 为解决上述技术问题,本发明所采用的技术方案是一种山银花鸡的制备方法,其特征在于由如下步骤完成。
[0007] ⑴制备腌溃粉:按照重量份预备山银花5份、野山椒I份、干姜5份、草果5份、香叶5份、丁香3份、白蘧3份、茴香3份、花椒0.5份、八角I份、胡椒0.5份、食用植物油3份、白酒3份,将食用植物油倒入锅中,待烧热冒烟时将山银花、野山椒、干姜、草果、香叶、丁香、白蘧、花椒、八角和胡椒倒入锅中,反复翻炒,直到将油炒干,然后再倒入白酒,反复翻炒,直到将酒炒干,接着迅速趁热将物料粉碎,磨成细粉,过100目筛,得到腌溃粉备用。
[0008] ⑵清洗:将新宰杀的土鸡清洗干净,然后将整鸡放入沸水中清煮5-6分钟,捞出浙干,得全鸡。
[0009] ⑶腌制:将全鸡拌料,每IOOkg全鸡拌腌溃粉6_8kg、食盐1-1.5kg、白酒2_2.5kg ;将腌制粉、食盐和白酒混合均匀,然后在全鸡内外涂抹均匀,再将全鸡在2-7°C温度的冷藏室内静置腌溃5-7天,每天翻动一次。[0010] ⑷熏制:将腌溃过的全鸡悬挂在熏烤柜中,在熏烤柜内底部的火盘中用暗火燃烧山银花枝叶和鲜松柏枝,使之冒烟,然后用钻了密集孔眼的铁板将火盘盖住,使暗火发出的烟从孔眼中均匀分布溢出,熏烤鸡肉。
[0011] (5)烤制:熏味I天后,在继续熏味的同时,在熏烤柜外部底下燃火将熏烤柜整体烧热,使熏烤柜内温度达到50-55°C,并保持4-5小时,然后将熏烤柜内温度调为65-70°C热烤4-5小时,再将熏烤柜内温度调为40-45 V热烤5-7天;前期热烤时打开熏烤柜的天窗,待熏烤柜内看不见水汽且相对湿度在50%以下时关闭天窗。
[0012] (6)卤制:然后将全鸡取出,放入并淹没在烧沸的卤水中,加盖后静置25-35分钟,再用小火卤制60-75分钟,然后再静置25-35分钟,冷却后起锅;其中卤水的原材料重量份配比为:山银花5份、野菊花3份、蒲公英2份、生姜2份、桂皮0.5份、茴香0.5份、八角0.5份、花椒0.2份、辣椒0.5份、胡椒0.2份、食用植物油3份、食盐I份、砂糖I份、味精0.5份、料酒I份、三奈0.5份、酱油I份、水100份,烧煮时用过滤袋将固形物包装结扎。
[0013] (7)烘制:将卤制好的全鸡逐个挂上烘烤架,推入电烘箱,关烘箱门,接通电源,温度设置90°C,烘烤时打开天窗,90-120分钟后将产品推出烘箱冷却。
[0014] (8)包装杀菌:对全鸡进行检查整理,修剪骨刺、剔除绒毛,将鸡爪装进膛内,然后装入铝箔蒸煮袋进行真空包装,再用高温高压杀菌,冷却得到山银花鸡成品。
[0015] 本发明的有益效果是采用了山银花及特殊的配方材料、配料比例和配料方法,并采用特有的熏味和热烤技术,使营养和口味侵入并固化在鸡肉内部,加工步骤和加工节奏独特有序,香料和调料充分浸入鸡肉内,使得鸡肉的味道表里如一,味道鲜美、肉质细嫩、全鸡色泽鲜嫩,鲜香爽口,入口余味不绝,可增进食欲、开胃健脾、清热解毒,同时因煮制恰当,食用时容易分割,方便食用者于户外或旅行中食用。
具体实施方式
[0016] 下面结合实施例对本发明作进一步说明,以下实施例旨在说明本发明而不是对本发明的进一步限定,不应以此限制本发明的保护范围。
[0017] 实施例1。
[0018] 首先制备腌溃粉,预备山银花5kg、野山椒1kg、干姜5kg、草果5kg、香叶5kg、丁香3kg、白蘧3kg、茴香3kg、花椒0.5kg、八角1kg、胡椒0.5kg、食用植物油3kg、白酒3kg,将食用植物油倒入锅中,待烧热冒烟时将山银花、野山椒、干姜、草果、香叶、丁香、白蘧、茴香、花椒、八角和胡椒倒入锅中,反复翻炒,直到将油炒干,然后再倒入白酒,反复翻炒,直到将酒炒干,接着迅速趁热将物料粉碎,磨成细粉,过100目筛,得到腌溃粉备用。
[0019] 将新宰杀的土鸡清洗干净,然后将整鸡放入沸水中清煮5-6分钟,捞出浙干,得全鸡;然后将全鸡拌料,取IOOkg全鸡,将腌溃粉6kg、食盐1kg、白酒2kg混合均勻,然后在全鸡内外涂抹均匀,再将全鸡在2°C温度的冷藏室内静置腌溃7天,每天翻动一次。
[0020] 再进行熏味,即将腌溃过的全鸡悬挂在熏烤柜中,在熏烤柜内底部的火盘中用暗火燃烧山银花枝叶和鲜松柏枝,使之冒烟,然后用钻了密集孔眼的铁板将火盘盖住,使暗火发出的烟从孔眼中均匀分布溢出,熏烤鸡肉。
[0021] 接着同时进行热烤,熏味I天后,在继续熏味的同时,在熏烤柜外部底下燃火将熏烤柜整体烧热,使熏烤柜内温度达到50°C,并保持5小时,然后将熏烤柜内温度调为65°C热烤5小时,再将熏烤柜内温度调为40°C热烤7天;前期热烤时打开熏烤柜的天窗,待熏烤柜内看不见水汽且相对湿度在50%以下时关闭天窗。
[0022] 然后将全鸡取出,放入并淹没在烧沸的卤水中,加盖后静置25分钟,再用小火卤制60分钟,然后再静置25分钟,冷却后起锅;其中卤水由山银花5kg、野菊花3kg、蒲公英2kg、生姜2kg、桂皮0.5kg、茴香0.5kg、八角0.5kg、花椒0.2kg、辣椒0.5kg、胡椒0.2kg、食用植物油3kg、食盐1kg、砂糖1kg、味精0.5kg、料酒1kg、三奈0.5kg、酱油1kg、水IOOkg混合而成,烧煮时用过滤袋将卤料固形物包装结扎。
[0023] 然后将卤制好的全鸡逐个挂上烘烤架,推入电烘箱,关烘箱门,接通电源,温度设置90°C,烘烤时打开天窗,90分钟后将产品推出烘箱冷却;然后对全鸡进行检查整理,修剪骨刺、剔除绒毛,将鸡爪装进膛内,然后装入铝箔蒸煮袋进行真空包装,再用高温高压杀菌,冷却得到山银花鸡成品。
[0024] 实施例2。
[0025] 首先制备腌溃粉,预备山银花5kg、野山椒1kg、干姜5kg、草果5kg、香叶5kg、丁香3kg、白蘧3kg、茴香3kg、花椒0.5kg、八角1kg、胡椒0.5kg、食用植物油3kg、白酒3kg,将食用植物油倒入锅中,待烧热冒烟时将山银花、野山椒、干姜、草果、香叶、丁香、白蘧、茴香、花椒、八角和胡椒倒入锅中,反复翻炒,直到将油炒干,然后再倒入白酒,反复翻炒,直到将酒炒干,接着迅速趁热将物料粉碎,磨成细粉,过100目筛,得到腌溃粉备用。
[0026] 将新宰杀的土鸡清洗干净,然后将整鸡放入沸水中清煮5-6分钟,捞出浙干,得全鸡;然后将全鸡拌料,取IOOkg全鸡,将腌溃粉7kg、食盐1.25kg、白酒2.25kg混合均匀,然后在全鸡内外涂抹均匀,再将全鸡在4°C温度的冷藏室内静置腌溃6天,每天翻动一次。
[0027] 然后进行熏味,即将腌溃过的全鸡悬挂在熏烤柜中,在熏烤柜内底部的火盘中用暗火燃烧山银花枝叶和鲜松柏枝,使之冒烟,然后用钻了密集孔眼的铁板将火盘盖住,使暗火发出的烟从孔眼中均匀分布溢出,熏烤鸡肉。
[0028] 接着同时进行热烤,熏味I天后,在继续熏味的同时,在熏烤柜外部底下燃火将熏烤柜整体烧热,使熏烤柜内温度达到52°C,并保持4.5小时,然后将熏烤柜内温度调为67V热烤4.5小时,再将熏烤柜内温度调为42°C热烤6天;前期热烤时打开熏烤柜的天窗,待熏烤柜内看不见水汽且相对湿度在50%以下时关闭天窗。
[0029] 然后将全鸡取出,放入并淹没在烧沸的卤水中,加盖后静置30分钟,再用小火卤制67分钟,然后再静置30分钟,冷却后起锅;其中卤水由山银花5kg、野菊花3kg、蒲公英2kg、生姜2kg、桂皮0.5kg、茴香0.5kg、八角0.5kg、花椒0.2kg、辣椒0.5kg、胡椒0.2kg、食用植物油3kg、食盐1kg、砂糖1kg、味精0.5kg、料酒1kg、三奈0.5kg、酱油1kg、水IOOkg混合而成,烧煮时用过滤袋将卤料固形物包装结扎。
[0030] 然后将卤制好的全鸡逐个挂上烘烤架,推入电烘箱,关烘箱门,接通电源,温度设置90°C,烘烤时打开天窗,105分钟后将产品推出烘箱冷却;然后对全鸡进行检查整理,修剪骨刺、剔除绒毛,将鸡爪装进膛内,然后装入铝箔蒸煮袋进行真空包装,再用高温高压杀菌,冷却得到山银花鸡成品。
[0031] 实施例3。
[0032] 首先制备腌溃粉,预备山银花5kg、野山椒1kg、干姜5kg、草果5kg、香叶5kg、丁香3kg、白蘧3kg、茴香3kg、花椒0.5kg、八角1kg、胡椒0.5kg、食用植物油3kg、白酒3kg,将食用植物油倒入锅中,待烧热冒烟时将山银花、野山椒、干姜、草果、香叶、丁香、白蘧、茴香、花椒、八角和胡椒倒入锅中,待烧热冒烟时将野山椒、干姜、草果、香叶、丁香、白蘧、茴香、花椒、八角和胡椒倒入锅中,待烧热冒烟时将野山椒、干姜、草果、香叶、丁香、白蘧、花椒、八角和胡椒倒入锅中,反复翻炒,直到将油炒干,然后再倒入白酒,反复翻炒,直到将酒炒干,接着迅速趁热将物料粉碎,磨成细粉,过100目筛,得到腌溃粉备用。
[0033] 将新宰杀的土鸡清洗干净,然后将整鸡放入沸水中清煮5-6分钟,捞出浙干,得全鸡;然后将全鸡拌料,取IOOkg全鸡,将腌溃粉8kg、食盐1.5kg、白酒2.5kg混合均匀,然后在全鸡内外涂抹均匀,再将全鸡在7°C温度的冷藏室内静置腌溃5天,每天翻动一次。
[0034] 然后进行熏味,即将腌溃过的全鸡悬挂在熏烤柜中,在熏烤柜内底部的火盘中用暗火燃烧山银花枝叶和鲜松柏枝,使之冒烟,然后用钻了密集孔眼的铁板将火盘盖住,使暗火发出的烟从孔眼中均匀分布溢出,熏烤鸡肉。
[0035] 接着同时进行热烤,熏味I天后,在继续熏味的同时,在熏烤柜外部底下燃火将熏烤柜整体烧热,使熏烤柜内温度达到55°C,并保持4小时,然后将熏烤柜内温度调为70°C热烤4小时,再将熏烤柜内温度调为45°C热烤5天;前期热烤时打开熏烤柜的天窗,待熏烤柜内看不见水汽且相对湿度在50%以下时关闭天窗。
[0036] 然后将全鸡取出,放入并淹没在烧沸的卤水中,加盖后静置35分钟,再用小火卤制75分钟,然后再静置35分钟,冷却后起锅;其中卤水由山银花5kg、野菊花3kg、蒲公英2kg、生姜2kg、桂皮0.5kg、茴香0.5kg、八角0.5kg、花椒0.2kg、辣椒0.5kg、胡椒0.2kg、食用植物油3kg、食盐1kg、砂糖1kg、味精0.5kg、料酒1kg、三奈0.5kg、酱油1kg、水IOOkg混合而成,烧煮时用过滤袋将卤料固形物包装结扎。
[0037] 再将卤制好的全鸡逐个挂上烘烤架,推入电烘箱,关烘箱门,接通电源,温度设置90°C,烘烤时打开天窗,120分钟后将产品推出烘箱冷却;然后对全鸡进行检查整理,修剪骨刺、剔除绒毛,将鸡爪装进膛内,然后装入铝箔蒸煮袋进行真空包装,再用高温高压杀菌,冷却得到山银花鸡成品。
Claims (1)
1.一种山银花鸡的制备方法,其特征在于由如下步骤完成: ⑴制备腌溃粉:按照重量份预备山银花5份、野山椒I份、干姜5份、草果5份、香叶5份、丁香3份、白蘧3份、茴香3份、花椒0.5份、八角I份、胡椒0.5份、食用植物油3份、白酒3份,将食用植物油倒入锅中,待烧热冒烟时将山银花、野山椒、干姜、草果、香叶、丁香、白蘧、茴香、花椒、八角和胡椒倒入锅中,反复翻炒,直到将油炒干,然后再倒入白酒,反复翻炒,直到将酒炒干,接着迅速趁热将物料粉碎,磨成细粉,过100目筛,得到腌溃粉备用; ⑵清洗:将新宰杀的土鸡清洗干净,然后将整鸡放入沸水中清煮5-6分钟,捞出浙干,得全鸡; ⑶腌制:将全鸡拌料,每IOOkg全鸡拌腌溃粉6-8kg、食盐1-1.5kg、白酒2-2.5kg ;将腌制粉、食盐和白酒混合均匀,然后在全鸡内外涂抹均匀,再将全鸡在2-7°C温度的冷藏室内静置腌溃5-7天,每天翻动一次; ⑷熏制:将腌溃过的全鸡悬挂在熏烤柜中,在熏烤柜内底部的火盘中用暗火燃烧山银花枝叶和鲜松柏枝,使之冒烟,然后用钻了密集孔眼的铁板将火盘盖住,使暗火发出的烟从孔眼中均匀分布溢出,熏烤鸡肉; (5)烤制:熏味I天后,在继续熏味的同时,在熏烤柜外部底下燃火将熏烤柜整体烧热,使熏烤柜内温度达到50-55°C,并保持4-5小时,然后将熏烤柜内温度调为65-70°C热烤4-5小时,再将熏烤柜内温度调为40-45°C热烤5-7天;前期热烤时打开熏烤柜的天窗,待熏烤柜内看不见水汽且相对湿度在50%以下时关闭天窗; (6)卤制:然后将全鸡取出,放入并淹没在烧沸的卤水中,加盖后静置25-35分钟,再用小火卤制60-75分钟,然后再静置25-35分钟,冷却后起锅;其中卤水的原材料重量份配比为:山银花5份、野菊花3份、蒲公英2份、生姜2份、桂皮0.5份、茴香0.5份、八角0.5份、花椒0.2份、辣椒0.5份、胡椒0.2份、食用植物油3份、食盐I份、砂糖I份、味精0.5份、料酒I份、三奈0.5份、酱油I份、水100份,烧煮时用过滤袋将固形物包装结扎; ⑴烘制:将卤制好的全鸡逐个挂上烘烤架,推入电烘箱烘制,温度设置90°C,烘烤时打开天窗,90-120分钟后将产品推出烘箱冷却; (8)包装杀菌:对全鸡进行检查整理,修剪骨刺、剔除绒毛,将鸡爪装进膛内,然后装入铝箔蒸煮袋进行真空包装,再用高温高压杀菌,冷却得到山银花鸡成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310523332.3A CN103504345A (zh) | 2013-10-30 | 2013-10-30 | 一种山银花鸡的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310523332.3A CN103504345A (zh) | 2013-10-30 | 2013-10-30 | 一种山银花鸡的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103504345A true CN103504345A (zh) | 2014-01-15 |
Family
ID=49888201
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310523332.3A Pending CN103504345A (zh) | 2013-10-30 | 2013-10-30 | 一种山银花鸡的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103504345A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105077322A (zh) * | 2014-05-12 | 2015-11-25 | 青田县海林行农业开发有限公司 | 一种原生态煨鸡做法 |
CN105876477A (zh) * | 2014-12-22 | 2016-08-24 | 藤桥禽业股份有限公司 | 一种药膳熏鸡的加工方法 |
CN106616442A (zh) * | 2016-12-30 | 2017-05-10 | 安徽省家乡食品集团有限公司 | 一种保健珍珠鸡方便菜的加工方法 |
-
2013
- 2013-10-30 CN CN201310523332.3A patent/CN103504345A/zh active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105077322A (zh) * | 2014-05-12 | 2015-11-25 | 青田县海林行农业开发有限公司 | 一种原生态煨鸡做法 |
CN105876477A (zh) * | 2014-12-22 | 2016-08-24 | 藤桥禽业股份有限公司 | 一种药膳熏鸡的加工方法 |
CN106616442A (zh) * | 2016-12-30 | 2017-05-10 | 安徽省家乡食品集团有限公司 | 一种保健珍珠鸡方便菜的加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102366119B (zh) | 卤味全鸡加工工艺 | |
CN104432142B (zh) | 麻辣牛肉干的制备方法 | |
CN101999705B (zh) | 一种鱼类食品及其制作方法 | |
CN104000156B (zh) | 一种低盐鸭脖卤料汤及其制备方法与应用 | |
CN102366120B (zh) | 香辣鸡胗加工工艺 | |
CN102366118B (zh) | 卤鸡心、卤鸡胗加工工艺 | |
CN104397750B (zh) | 一种酱卤鸡杂的加工方法 | |
CN104432140B (zh) | 手撕牛肉条的制备方法 | |
CN103519216A (zh) | 一种辣子鸡的加工方法 | |
CN104397730B (zh) | 金毛牛肉丝的制备方法 | |
US20180116262A1 (en) | Method for cooking a chicken with an overcooked rice crust | |
CN103689631A (zh) | 一种卤鸡 | |
CN104305302A (zh) | 一种烧鸡的制作方法 | |
CN105661353A (zh) | 一种糟腊风味烤鸭及其制作方法 | |
CN106261981A (zh) | 速食烤鱼的加工方法 | |
CN103549471A (zh) | 一种卤味全鸡的制备方法 | |
CN103859336B (zh) | 一种炝炒鱼调料及其炝炒鱼的烹制方法 | |
CN105475856A (zh) | 一种碳锅羊肉的制作方法 | |
CN103504345A (zh) | 一种山银花鸡的制备方法 | |
CN104413422A (zh) | 一种吊烧乳鸽及其制作方法 | |
CN101147600A (zh) | 酥骨烤鸡的制作方法 | |
CN103535755A (zh) | 一种麻辣鸡丝的制备方法 | |
CN103535757A (zh) | 一种手撕鸡的制备方法 | |
CN107981227A (zh) | 麻辣牛肉干的制备方法 | |
CN105394599A (zh) | 一种地锅羊肉贴饼的烧制方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140115 |