CN103564523A - 一种香酥鸡的制作方法 - Google Patents
一种香酥鸡的制作方法 Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 240000005856 Lyophyllum decastes Species 0.000 title abstract 3
- 235000013194 Lyophyllum decastes Nutrition 0.000 title abstract 3
- 241000287828 Gallus gallus Species 0.000 claims abstract description 41
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 210000003746 feather Anatomy 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 238000005554 pickling Methods 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 238000002360 preparation method Methods 0.000 claims description 11
- 235000013599 spices Nutrition 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 8
- 241000158764 Murraya Species 0.000 claims description 7
- 241000722363 Piper Species 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000003908 quality control method Methods 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract 3
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 240000001899 Murraya exotica Species 0.000 abstract 1
- 235000008766 Murraya exotica Nutrition 0.000 abstract 1
- 235000009696 Murraya paniculata Nutrition 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
Classifications
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- 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
- A23L13/57—Coating with a layer or stuffing
-
- 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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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明提出了一种香酥鸡的制作方法。其制作方法为,将白条鸡去头颈及鸡爪后用清水洗净;在盐,味精,花椒,姜粉,糖,胡椒粉,千里香的混合物中进行腌制;放入蒸锅内蒸;出锅后在鸡肉表面涂一层面粉;再将其放入炸炉中进行油炸;出炉后即可食用或经冷却包装后出售。采用上述制作方法,加工工艺简单,品质控制稳定,产品口感酥软,深受消费者喜爱。
Description
技术领域
本发明涉及食品领域,更具体的涉及一种香酥鸡的制作方法。
背景技术
人们的生活节奏越来越快,对营养的需求也越来越高。目前市面上生产、销售的鸡、鸭食品多种多样,现有的烹饪方法一般不能很好的使鸡肉的香味和酥软度得到结合。要么过于松软而失去了其原有的香味,要么保持了鸡腿原有的香味而无法得到适中的酥软度。
发明内容
本发明的目的在于提供一种口感酥软的香酥鸡的加工方法。
为实现上述目的,本发明提供以下技术方案:
一种香酥鸡的制作方法,其特征在于,包括如下步骤,
1)将白条鸡去头颈及鸡爪后用清水洗净;
2)在香料中进行腌制,所述香料为盐,味精,花椒,姜粉,糖,胡椒粉,千里香的混合物;
3)放入蒸锅内蒸;
4)出锅后在鸡肉表面涂一层面粉;
5)将4)所得放入炸炉中进行油炸;
6)出炉后即可食用或经冷却包装后出售。
所述2)中腌制的条件为在摄氏2-4度温度下在香料中腌制8-10小时。
所述香料为以鸡肉重量百分比盐1-1.5,味精1-2,花椒0.05-0.1,姜粉0.1-0.2,糖0.5-1,胡椒粉0.05-0.08,千里香0.5-1的混合物。
所述3)为在130-150摄氏度蒸40-45分钟。
所述4)为在油温180-200摄氏度下油炸1-2分钟。
本发明先腌制再蒸,鸡肉的味道更鲜美;再在表面上涂上一层面粉,进行油炸,能保持鸡肉香嫩。
本发明的时间和温度都是本发明的发明人经过大量的实验进行比较得出的最佳条件,此条件下得到的香酥鸡口感酥软,味道鲜美。
本发明的有益效果是:采用上述加工方法,加工工艺简单,品质控制稳定,产品口感酥软,深受消费者喜爱。
具体实施方式
下面详细描述本发明的实施例,所述实施例的示例旨在用于解释本发明,而不能理解为对本发明的限制。实施例中未注明具体技术或条件者,按照本领域内的文献所描述的技术或条件或者按照产品说明书进行。所用试剂或仪器未注明生产厂商者,均为可以通过市购获得的常规产品。
实施例1:香酥鸡的制作方法
1).将白条鸡去头颈及鸡爪后用清水洗净;
2).将以下原料,以鸡肉重量百分比在摄氏2-4度温度下腌制10小时:盐1,味精:1,花椒0.05,姜粉0.2糖1胡椒粉0.08千里香1;
3).放入蒸锅内蒸40分钟,温度150摄氏度;
4).出锅后在鸡肉表面涂一层面粉;
5).设置炸炉油温180摄氏度,油炸2分钟;
6).出炉后即可食用或经冷却包装后出售。
实施例2:香酥鸡的制作方法
1).将白条鸡去头颈及鸡爪后用清水洗净;
2).将以下原料,以鸡肉重量百分比在摄氏2-4度温度下腌制8小时:盐1.5,味精:2,花椒0.1,姜粉0.1,糖0.5,胡椒粉0.05,千里香0.5;
3).放入蒸锅内蒸45分钟,温度130摄氏度;
4).出锅后在鸡肉表面涂一层面粉;
5).设置炸炉油温200摄氏度,油炸1分钟;
6).出炉后即可食用或经冷却包装后出售。
实施例3:香酥鸡的制作方法
1).将白条鸡去头颈及鸡爪后用清水洗净;
2).将以下原料,以鸡肉重量百分比在摄氏2-4度温度下腌制9小时:盐1.2,味精:1.5,花椒0.08,姜粉0.15,糖0.8,胡椒粉0.07,千里香0.,8;
3).放入蒸锅内蒸42分钟,温度140摄氏度;
4).出锅后在鸡肉表面涂一层面粉;
5).设置炸炉油温190摄氏度,油炸1.5分钟;
6).出炉后即可食用或经冷却包装后出售。
尽管上面已经示出和描述了本发明的实施例,可以理解的是,上述实施例是示例性的,不能理解为对本发明的限制,本领域的普通技术人员在不脱离本发明的原理和宗旨的情况下在本发明的范围内可以对上述实施例进行变化、修改、替换和变型。
Claims (5)
1.一种香酥鸡的制作方法,其特征在于,包括如下步骤,
1)将白条鸡去头颈及鸡爪后用清水洗净;
2)在香料中进行腌制,所述香料为盐,味精,花椒,姜粉,糖,胡椒粉,千里香的混合物;
3)放入蒸锅内蒸;
4)出锅后在鸡肉表面涂一层面粉;
5)将4)所得放入炸炉中进行油炸;
6)出炉后即可食用或经冷却包装后出售。
2.权利要求1所述香酥鸡的制作方法,其特征在于,所述2)中腌制的条件为在摄氏2-4度温度下在香料中腌制8-10小时。
3.权利要求1所述香酥鸡的制作方法,其特征在于,所述香料为以鸡肉重量百分比的盐1-1.5,味精1-2,花椒0.05-0.1,姜粉0.1-0.2,糖0.5-1,胡椒粉0.05-0.08,千里香0.5-1的混合物。
4.权利要求1所述香酥鸡的制作方法,其特征在于,所述3)为在130-150摄氏度蒸40-45分钟。
5.权利要求1所述香酥鸡的制作方法,其特征在于,所述4)为在油温180-200摄氏度下油炸1-2分钟。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106616783A (zh) * | 2016-10-18 | 2017-05-10 | 敖正勇 | 一种用于腌制烤鸡的香料 |
CN107183555A (zh) * | 2017-05-23 | 2017-09-22 | 王亮 | 香酥鸡米花的加工工艺 |
CN107373426A (zh) * | 2017-07-31 | 2017-11-24 | 百色金陵农牧有限公司 | 一种香酥三黄鸡的加工方法 |
Citations (2)
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CN1309927A (zh) * | 2001-02-27 | 2001-08-29 | 刘�东 | 油炸香酥肉干的制造方法 |
CN101263913A (zh) * | 2008-04-28 | 2008-09-17 | 江南大学 | 可微波冷冻预油炸裹面类肉食品用的面糊组合物与使用所述组合物生产的产品 |
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2013
- 2013-10-24 CN CN201310508356.1A patent/CN103564523A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1309927A (zh) * | 2001-02-27 | 2001-08-29 | 刘�东 | 油炸香酥肉干的制造方法 |
CN101263913A (zh) * | 2008-04-28 | 2008-09-17 | 江南大学 | 可微波冷冻预油炸裹面类肉食品用的面糊组合物与使用所述组合物生产的产品 |
Non-Patent Citations (3)
Title |
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无: "香酥鸡加工", 《农民致富之友》 * |
杨再: "上海地方风味禽肉制品的制作", 《农产品加工.畜产品》 * |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106616783A (zh) * | 2016-10-18 | 2017-05-10 | 敖正勇 | 一种用于腌制烤鸡的香料 |
CN107183555A (zh) * | 2017-05-23 | 2017-09-22 | 王亮 | 香酥鸡米花的加工工艺 |
CN107373426A (zh) * | 2017-07-31 | 2017-11-24 | 百色金陵农牧有限公司 | 一种香酥三黄鸡的加工方法 |
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