CN103653014A - 一种茶油炒公鸡及其制作方法 - Google Patents
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 29
- 239000010495 camellia oil Substances 0.000 claims abstract description 22
- 239000006002 Pepper Substances 0.000 claims abstract description 20
- 241000722363 Piper Species 0.000 claims abstract description 20
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 20
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 20
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 20
- 240000002234 Allium sativum Species 0.000 claims abstract description 17
- 235000004611 garlic Nutrition 0.000 claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
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- 235000008397 ginger Nutrition 0.000 claims abstract 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 abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
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- 241000234282 Allium Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 4
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 235000020095 red wine Nutrition 0.000 claims description 9
- 235000014101 wine Nutrition 0.000 claims description 9
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
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- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
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- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 150000004671 saturated fatty acids Chemical class 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 208000024172 Cardiovascular disease Diseases 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
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- 235000013410 fast food Nutrition 0.000 description 9
- 241000208293 Capsicum Species 0.000 description 6
- 239000002253 acid Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 2
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- 239000000203 mixture Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
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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
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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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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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
- A23L13/55—Treatment of original pieces or parts
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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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Abstract
本发明公开了一种茶油炒公鸡及其制作方法，属于食品加工技术领域。该茶油炒公鸡，由如下重量份数的原料制备而成：公鸡肉600份、生姜40份、葱20份、纯茶油250份、大蒜子40份、啤酒300份、盐10份、八角5份、桂皮2份、干黄椒2份、干红椒8份、酒浸辣椒40份、大蒜叶50份、酱油3份、味精3份、胡椒粉3份、高汤500份。本发明的制作方法简单容易掌握，本方法制作的茶油炒公鸡，鸡肉鲜嫩，含有丰富的不饱和脂肪酸，可以有效的减少饱和脂肪酸的摄入量，降低心血管疾病的发病率，加工后公鸡若口味酸中带辣，口感佳，开胃，营养健康。
Description
技术领域
本发明涉及食品加工技术领域，特别涉及一种茶油炒公鸡及其制作方法。
背景技术
现代生活的节奏越来越快，快餐业因其方便快捷而越来越受到人们的青睐，目前市面上的快餐可以分为洋快餐和中式快餐，洋快餐由于多采用煎、炸的加工方式，因而含有更多的脂肪和其它不利于健康的成分，而且口味上与中国人的传统有很大的区别，而许多的中式快餐口感粗糙，重质不重量，少数口味不错的快餐店也由于配方的保密或者加工工艺的复杂而造成不能大范围的推广，满足不了大多数人选择优质快餐的需求。
发明内容
为克服上述现有技术的不足，本发明的目的在于提供一种茶油炒公鸡及其制作方法，属于快速食品，简单易行，能够大范围的推广且保证口味品质的统一。
为实现上述目的，本发明的技术方案是：一种茶油炒公鸡，由如下重量份数的原料制备而成：公鸡肉600份、生姜40份、葱20份、纯茶油250份、大蒜子40份、啤酒300份、盐10份、八角5份、桂皮2份、干黄椒2份、干红椒8份、酒浸辣椒40份、大蒜叶50份、酱油3份、味精3份、胡椒粉3份、高汤500份。
所述的茶油炒公鸡的制作方法，包括如下步骤：
a. 按所述重量份数称取各原料,将新鲜公鸡肉切成方丁，把生姜、大蒜子切成丁块状的姜丁、大蒜丁，将干黄椒、干红椒、酒浸辣椒、大蒜叶切段待用；
b.在锅中加入纯茶油加热，再加入八角、桂皮、姜丁、大蒜丁煸香；
c.把切好的公鸡肉放入锅中煸炒1分钟，再加入盐、味精、酱油、干黄椒、干红椒、酒浸辣椒、胡椒粉入味；
d.将经过上述步骤处理的菜中加入啤酒和高汤，再全部倒入高压锅中，上气炖5分钟；
e.经高压锅炖后，再倒入锅中加大蒜叶炒干汁即可食用。
所述的原料均可以直接从市场上购买得到。
所述的纯茶油可以是市场上销售的任何纯茶油，优选选用湖南神农油茶科技发展有限公司生产的神农国纯茶油。
本发明采用上述技术方案的有益效果是：本发明的制作方法简单容易掌握，按照上述的调料配比和制作工序便能制作出口味相对稳定的公鸡肉，本方法制作的公鸡肉由于采用纯茶油及先炒后炖再炒的加工工艺，鸡肉鲜嫩，含有丰富的不饱和脂肪酸，可以有效的减少饱和脂肪酸的摄入量，降低心血管疾病的发病率，加工后公鸡若口味酸中带辣，口感佳，开胃，营养健康。
具体实施方式
下面结合实施例对本发明作进一步的说明，但不构成对本发明的任何限制。
实施例1
一种茶油炒公鸡，由如下重量克数的原料制备而成：公鸡肉600克、生姜40克、葱20克、纯茶油250克、大蒜子40克、啤酒300克、盐10克、八角5克、桂皮2克、干黄椒2克、干红椒8克、酒浸辣椒40克、大蒜叶50克、酱油3克、味精3克、胡椒粉3克、高汤500克。
所述的茶油炒公鸡的制作方法，包括如下步骤：
a. 按所述重量克数称取各原料,将新鲜公鸡肉切成方丁，把生姜、大蒜子切成丁块状的姜丁、大蒜丁，将干黄椒、干红椒、酒浸辣椒、大蒜叶切段待用；
b.在锅中加入纯茶油加热，再加入八角、桂皮、姜丁、大蒜丁煸香；
c.把切好的公鸡肉放入锅中煸炒1分钟，再加入盐、味精、酱油、干黄椒、干红椒、酒浸辣椒、胡椒粉入味；
d.将经过上述步骤处理的菜中加入啤酒和高汤，再全部倒入高压锅中，上气炖5分钟；
e.经高压锅炖后，再倒入锅中加大蒜叶炒干汁即可食用。
按照上述的调料配比和制作工序便能制作出口味相对稳定的公鸡肉，适合开办连锁餐店和包装食品时选用，本方法制作的公鸡肉由于采用纯茶油及先炒后炖再炒的加工工艺，鸡肉鲜嫩，含有丰富的不饱和脂肪酸，可以有效的减少饱和脂肪酸的摄入量，降低心血管疾病的发病率，加工后公鸡若口味酸中带辣，口感佳，开胃，营养健康。
以上所述为本发明的较佳实施例，不能被认为用于限定本发明的保护范围。本领域技术人员可以借鉴本发明的内容适当改变原料、工艺条件等环节来实现相应的其它目的，其相关改变都没有脱离本发明的内容，所有类似的替换和改动对于本领域技术人员来说是显而易见的，都被视为包括在本发明的范围之内。
Claims (2)
1.一种茶油炒公鸡，其特征在于：该茶油炒公鸡，由如下重量份数的原料制备而成：公鸡肉600份、生姜40份、葱20份、纯茶油250份、大蒜子40份、啤酒300份、盐10份、八角5份、桂皮2份、干黄椒2份、干红椒8份、酒浸辣椒40份、大蒜叶50份、酱油3份、味精3份、胡椒粉3份、高汤500份。
2.根据权利要求1 所述的茶油炒公鸡的制作方法，其特征在于：包括如下步骤：
a. 按所述重量份数称取各原料,将新鲜公鸡肉切成方丁，把生姜、大蒜子切成丁块状的姜丁、大蒜丁，将干黄椒、干红椒、酒浸辣椒、大蒜叶切段待用；
b.在锅中加入纯茶油加热，再加入八角、桂皮、姜丁、大蒜丁煸香；
c.把切好的公鸡肉放入锅中煸炒1分钟，再加入盐、味精、酱油、干黄椒、干红椒、酒浸辣椒、胡椒粉入味；
d.将经过上述步骤处理的菜中加入啤酒和高汤，再全部倒入高压锅中，上气炖5分钟；
e.经高压锅炖后，再倒入锅中加大蒜叶炒干汁即可食用。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104432184A (zh) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | 一种啤酒口味营养保健鸡柳及其制备方法 |
| CN105767746A (zh) * | 2014-12-23 | 2016-07-20 | 黄平县阿琳民族刺绣厂 | 一种罐装鸡肉 |
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| CN101773251A (zh) * | 2008-11-22 | 2010-07-14 | 张娟 | 鲜美炖鸡的制备方法 |
| CN102475298A (zh) * | 2010-11-30 | 2012-05-30 | 河南省淇县永达食业有限公司 | 一种啤酒炖鸡的制作方法 |
| CN102987426A (zh) * | 2012-12-04 | 2013-03-27 | 王爽 | 一种香辣土豆鸡块的制作方法 |
| CN103156206A (zh) * | 2013-04-09 | 2013-06-19 | 郭玉喜 | 一种养生大盘鸡 |
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- 2013-12-02 CN CN201310630445.3A patent/CN103653014A/zh active Pending
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| CN101773251A (zh) * | 2008-11-22 | 2010-07-14 | 张娟 | 鲜美炖鸡的制备方法 |
| CN102475298A (zh) * | 2010-11-30 | 2012-05-30 | 河南省淇县永达食业有限公司 | 一种啤酒炖鸡的制作方法 |
| CN102987426A (zh) * | 2012-12-04 | 2013-03-27 | 王爽 | 一种香辣土豆鸡块的制作方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432184A (zh) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | 一种啤酒口味营养保健鸡柳及其制备方法 |
| CN105767746A (zh) * | 2014-12-23 | 2016-07-20 | 黄平县阿琳民族刺绣厂 | 一种罐装鸡肉 |
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