CN103689629A - 一种风味鸡的制作方法 - Google Patents

一种风味鸡的制作方法 Download PDF

Info

Publication number
CN103689629A
CN103689629A CN201210364663.2A CN201210364663A CN103689629A CN 103689629 A CN103689629 A CN 103689629A CN 201210364663 A CN201210364663 A CN 201210364663A CN 103689629 A CN103689629 A CN 103689629A
Authority
CN
China
Prior art keywords
chicken
salt
manufacturing
pickle
honey
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
Application number
CN201210364663.2A
Other languages
English (en)
Inventor
不公告发明人
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HARBIN TAIHEDING TECHNOLOGY Co Ltd
Original Assignee
HARBIN TAIHEDING TECHNOLOGY Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by HARBIN TAIHEDING TECHNOLOGY Co Ltd filed Critical HARBIN TAIHEDING TECHNOLOGY Co Ltd
Priority to CN201210364663.2A priority Critical patent/CN103689629A/zh
Publication of CN103689629A publication Critical patent/CN103689629A/zh
Pending legal-status Critical Current

Links

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
    • A23L13/40—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
    • 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
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • 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)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明公开了一种风味鸡的制作方法，其制作步骤是： ( l ）活鸡宰杀；放血、褪毛、开膛去内脏后浸入水中去残血； ( 2 ）腌制；沥干水份，往鸡身上抹上调味盐和蜂蜜后继续腌制； ( 3 ）将调味料：当归2-4%，枸杞5-8%，天麻1-3%，肉桂1-2%，分别粉碎后，加入盐0.5-2%装入棉纱袋，放入鸡腹内；用粽叶将正鸡包覆，放入高温锅内蒸制，40-60分钟后取出，即得成品。与现有技术相比，本发明的优点在于：口味独特，营养丰富，高温蒸制，肉香骨酥，保质期长。

Description

一种风味鸡的制作方法
技术领域:
本发明涉及家禽类食品加工的技术领域，尤其是一种风味鸡的制作方法。
背景技术：
目前，随着人们生活水平的不断提高，在食用家禽动物的方式，也由传统的炖、煎、炒向多风味发展。尤其是鸡的做法，通常的大都是炖或炒，久之人们对这种传统的制作方法开始乏味。
发明内容：
本发明的目的在于针对现有鸡制作方法中存在的不足，而提供一种风味鸡的制作方法。
本发明采用的技术方案为：风味鸡的制作方法，其制作步骤依次如下： ( l ）活鸡宰杀；放血、褪毛、开膛去内脏后浸入水中去残血； ( 2 ）腌制；沥干水份，往鸡身上抹上调味盐和蜂蜜后继续腌制； ( 3 ）将调味料：当归2-4%，枸杞5-8%，天麻1-3%，肉桂1-2%，分别粉碎后，加入盐0.5-2%装入棉纱袋，放入鸡腹内；用粽叶将正鸡包覆，放入高温锅内蒸制，40-60分钟后取出，即得成品。
与现有技术相比，本发明的优点在于：口味独特，营养丰富，高温蒸制，肉香骨酥，保质期长。
具体实施方式：
以下结合实施例对本发明作进一步详细描述
一种风味鸡的制作方法，其制作步骤依次如下： ( l ）活鸡宰杀；放血、褪毛、开膛去内脏后浸入水中去残血； ( 2 ）腌制；沥干水份，往鸡身上抹上调味盐和蜂蜜后继续腌制； ( 3 ）将调味料：当归2-4%，枸杞5-8%，天麻1-3%，肉桂1-2%，分别粉碎后，加入盐0.5-2%装入棉纱袋，放入鸡腹内；用粽叶将整鸡包覆，放入高温锅内蒸制，40-60分钟后取出，即得成品。

Claims (1)

1.一种风味鸡的制作方法，其制作步骤依次如下： ( l ）活鸡宰杀；放血、褪毛、开膛去内脏后浸入水中去残血； ( 2 ）腌制；沥干水份，往鸡身上抹上调味盐和蜂蜜后继续腌制； ( 3 ）将调味料：当归2-4%，枸杞5-8%，天麻1-3%，肉桂1-2%，分别粉碎后，加入盐0.5-2%装入棉纱袋，放入鸡腹内；用粽叶将正鸡包覆，放入高温锅内蒸制，40-60分钟后取出，即得成品。
CN201210364663.2A 2012-09-27 2012-09-27 一种风味鸡的制作方法 Pending CN103689629A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210364663.2A CN103689629A (zh) 2012-09-27 2012-09-27 一种风味鸡的制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210364663.2A CN103689629A (zh) 2012-09-27 2012-09-27 一种风味鸡的制作方法

Publications (1)

Publication Number Publication Date
CN103689629A true CN103689629A (zh) 2014-04-02

Family

ID=50351417

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210364663.2A Pending CN103689629A (zh) 2012-09-27 2012-09-27 一种风味鸡的制作方法

Country Status (1)

Country Link
CN (1) CN103689629A (zh)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105146458A (zh) * 2015-08-17 2015-12-16 范丹华 一种当归调味剂
CN105166823A (zh) * 2015-08-17 2015-12-23 范丹华 一种香附调味剂
CN105455046A (zh) * 2015-11-20 2016-04-06 重庆市盛沿食品有限责任公司 一种具有保健作用的速食鱼的制做方法
CN106360405A (zh) * 2016-10-13 2017-02-01 衢州职业技术学院 一种粽香八宝鸡及制作方法
CN107410915A (zh) * 2017-05-09 2017-12-01 韩中泽 一种蜜香鸡的制作工艺
CN112544896A (zh) * 2020-12-04 2021-03-26 李�杰 一种风干鸡的制作方法

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105146458A (zh) * 2015-08-17 2015-12-16 范丹华 一种当归调味剂
CN105166823A (zh) * 2015-08-17 2015-12-23 范丹华 一种香附调味剂
CN105455046A (zh) * 2015-11-20 2016-04-06 重庆市盛沿食品有限责任公司 一种具有保健作用的速食鱼的制做方法
CN106360405A (zh) * 2016-10-13 2017-02-01 衢州职业技术学院 一种粽香八宝鸡及制作方法
CN107410915A (zh) * 2017-05-09 2017-12-01 韩中泽 一种蜜香鸡的制作工艺
CN112544896A (zh) * 2020-12-04 2021-03-26 李�杰 一种风干鸡的制作方法

Similar Documents

Publication Publication Date Title
CN102349662B (zh) 一种板鸭的制备方法
CN103689629A (zh) 一种风味鸡的制作方法
KR101389800B1 (ko) 절임 반건조 생선의 제조방법
CN102524821A (zh) 普洱茶鹅制作加工工艺
CN105475868A (zh) 一种卤味风干鸡的制备方法
CN104207155A (zh) 一种兔肉制品的制备方法
CN105325901A (zh) 一种风干鹅的制备方法
CN103976379A (zh) 一种手撕兔食品的加工方法
CN107484975A (zh) 沟帮子熏鸡的制作方法
CN106974213A (zh) 一种即食鲢鱼片的制备方法
CN104382094A (zh) 一种熏鱼的制备方法
CN106307191A (zh) 一种野生鲜鱼鱼干的加工方法
CN103340428B (zh) 一种方便茶树菇老鸭汤的制备方法
CN103070410A (zh) 五香鸡的制作方法
CN103340427B (zh) 一种方便酸萝卜老鸭汤的制备方法
CN106343401A (zh) 一种野生鲜鱼的香辣鱼干的生产工艺
CN108124973A (zh) 一种螺香味即食腐竹的制作方法
KR20180026096A (ko) 염소/양고기의 누린내 제거방법
CN103315329B (zh) 一种即食胭脂鱼的制作方法
CN102578605A (zh) 麻辣枸杞鸭的制作方法
CN1406520A (zh) 一种八宝烤鸡及其制作方法
CN110973440A (zh) 一种牛肉套皮的制作方法
CN104705674A (zh) 一种具有保健功能的客家名菜涮九门头及其烹饪方法
CN102715537A (zh) 高原普洱茶鹅制作工艺
KR20160069400A (ko) 어계탕의 제조 방법 및 어계탕

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20140402