CN103704746A - 一种熏鸡的制作方法 - Google Patents
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Abstract
本发明公开了一种熏鸡的制作方法，解决了现有熏鸡不能完全满足人们的生活需要的问题，其特征在于采用八角、花椒、白芷、良姜、草果、草寇、丁香、辛夷花、大茴香、小茴香、肉桂、甘草、荜拨、陈皮、香叶、千里香、桂皮、豆蔻配制的卤水进行卤制，再经过熏蒸。本发明工艺简单，生产成本低，产品容易保存、方便携带；采用了长达两个小时的焖制入味，使之受热更加均匀，入味更加透彻；外观：鸡皮油亮见光，表皮干韧，肉瘦香脆，色泽红亮；鸡肉更具韧性、筋道，肉质鲜美，香气扑鼻，熏香味浓，入口脆烂，口感更好；所加入的卤料多为医食同源的佐料，具有一定的药理、保健功能，可健脾开胃、消食化滞、增加食欲，而且可以预防疾病，促进人体的生理健康。
Description
技术领域
本发明涉及一种肉类食品，更确切地说涉及一种熏鸡的制作方法。
背景技术
鸡是人类饲养最普遍的家禽，鸡肉味道鲜美且富有营养，含丰富蛋白质，是人们非常喜爱的肉食品。熏鸡是指经过食品五味五香等气味熏陶所成的鸡。现有的熏鸡的加工方法单一，存在一定的不足，如颜色不亮，肉质不筋道，太烂，鸡胸脯肉不浸味，不能完全满足人们的生活需要，有待进一步改进。随着经济的发展和生活水平的提高，人们需要更多的熏鸡的加工方法和产品。
发明内容
本发明的目的在于克服现有技术的不足提供一种熏鸡的制作方法，工艺简单，口感好、风味独特，具有一定食疗、药理价值。
本发明所述的制作方法，包括以下步骤：
1、精选原料鸡：选取家庭散养的当年小公鸡或一年以上的蛋母鸡，鸡体健康，通过检疫；
2、清洁鸡体：用小刀隔断鸡的气管，在鸡血控干后放在600C的热水中浸泡1-2分钟，撸去鸡毛、掏净鸡腔内的杂物并洗净；
3、造型：把左翅穿入口腔口，将鸡头盘起，接着用剪刀剪开胸腔骨，打断大腿关节并折弯插入腹胸腔内，最后，把鸡头与腹皮捆扎起来；投入冷水中浸泡24小时，泡出鸡体内残血；
4、卤水制作：把八角50克、花椒50克、白芷150克、良姜50克、草果50克、草寇25克、丁香50克、辛夷花25克、大茴香100克、小茴香100克、肉桂100克、甘草100克、荜拨25克、陈皮25克、香叶25克、千里香50克、桂皮50克、豆蔻50克放入一个料包，置入25千克的清水中；
5、卤制：将上述卤水烧开，放入50只鸡、约35-40千克，按每1千克鸡加20-30克的标准加入约1100克食用盐，旺火烧开并及时打沫，20分钟左右、上下翻鸡，小火煮60分钟，关火后焖制120分钟，捞出；
6、熏制：将卤制好的鸡摆在熏箅子上，放入干锅内，将干锅烧热，以白糖作为熏料，按每10只鸡、约7-8千克的标准在锅底撒入白糖150-200克，盖上多孔漏气锅盖，2-3分钟后取出。
所述的卤料均具有一定的药理、食疗功用：
八角：气芳香，味辛、甜；有温阳散寒，理气止痛的功效。
花椒：味辛，性温；具有温中止痛、杀虫止痒的功效。
白芷：味辛，性温；归肺、胃、大肠经；祛风解表，散寒止痛，除湿通窍，消肿排脓。
良姜：辛，热，归脾、胃经；散寒止痛，温中止呕。
草果：味辛，性温，无毒。燥湿除寒，祛痰截疟，消食化食。
草寇：味辛；性温；温中散寒;行气止痛。
丁香：抗菌消炎、抗病毒、保肝利胆。
辛夷花：性味辛、温，入肺、胃经，散风寒、通鼻窍。
大茴香：主治寒疝腹痛、腰膝冷痛、胃寒呕吐、脘腹疼痛、寒湿脚气等，有散寒、理气的功效。
肉桂：性大热，味辛、甘；补火助阳，引火归源，散寒止痛，活血通经。
甘草：解毒、祛痰、止痛、解痉以至抗癌等药理作用。在中医上，甘草补脾益气，滋咳润肺，清热解毒，祛痰止咳。
荜拨：味辛大温；温中散寒、下气止痛、醒脾开胃。
陈皮：理气健脾，调中，燥湿，化痰。具有通气、健脾、燥湿化痰、解腻留香、降逆止呕的功效。
香叶：气味芳香，带有辣味，温中行气、止痛散寒、除冷健胃。
千里香：味辛；微苦；性温；小毒。行气活血；散瘀止痛；解毒消肿。作调味料，可去异味，增香辛。
桂皮：味辛甘、性热，有补元阳，暖脾胃，除积冷，通脉止痛和止泻的功效。
小茴香：散寒止痛，理气和胃。可活血、利气、止痛。
豆蔻：气味苦香，味道辛凉微苦，烹调中可去异味、增辛香，可化湿消痞，行气温中，开胃消食。
由上述技术方案可知，本发明具有以下有益效果：1、工艺简单，方便实用，原料来源广，生产成本低，产品容易保存、方便携带。2、采用了长达两个小时的焖制入味，使之受热更加均匀，入味更加透彻。3、加工过程中不添加任何化学防腐剂，且鸡肉本身具有丰富的营养价值，食用后有利于人们的身体健康。4、外观：鸡皮油亮见光，形体完好，表皮干韧，肉瘦香脆，色泽红亮，赏心悦目。5、鸡肉更具韧性、筋道，食之则肉质鲜美，香气扑鼻，熏香味浓，入口脆烂，味道鲜美，口感更好，更适合人们的需求。6、所加入的卤料多为医食同源的佐料，具有一定的药理、保健功能，可健脾开胃、消食化滞、增加食欲，而且可以预防疾病，促进人体的生理健康。
具体实施方式
实施例
1、精选原料鸡：选取家庭散养的鸡体健康、通过检疫的当年小公鸡或一年以上的蛋母鸡；
2、清洁鸡体：用小刀隔断鸡的气管，在鸡血控干后放在600C的热水中浸泡1-2分钟，撸去鸡毛、掏净鸡腔内的杂物并洗净；
3、造型：把左翅穿入口腔口，将鸡头盘起，接着用剪刀剪开胸腔骨，打断大腿关节并折弯插入腹胸腔内，最后，把鸡头与腹皮捆扎起来；投入冷水中浸泡24小时，泡出鸡体内残血；
4、卤水制作：把八角50克、花椒50克、白芷150克、良姜50克、草果50克、草寇25克、丁香50克、辛夷花25克、大茴香100克、小茴香100克、肉桂100克、甘草100克、荜拨25克、陈皮25克、香叶25克、千里香50克、桂皮50克、豆蔻50克放入一个料包，置入25千克的清水中，得到卤水；
5、卤制：将上述卤水烧开，放入50只鸡、约35-40千克，按每1千克鸡加20-30克的标准加入约1100克食用盐，旺火烧开并及时打沫，20分钟左右、上下翻鸡，小火煮60分钟，关火后焖制120分钟，捞出；
6、熏制：将卤制好的鸡摆在熏箅子上，放入干锅内，将干锅烧热，以白糖作为熏料，按每10只鸡、约7-8千克的标准在锅底撒入白糖150-200克，盖上多孔漏气锅盖，2-3分钟后取出即可。
Claims (1)
1.一种熏鸡的制作方法，其特征在于：包括以下步骤：
（1）精选原料鸡：选取家庭散养的当年小公鸡或一年以上的蛋母鸡，鸡体健康，通过检疫；
（2）清洁鸡体：用小刀隔断鸡的气管，在鸡血控干后放在600C的热水中浸泡1-2分钟，撸去鸡毛、掏净鸡腔内的杂物并洗净；
（3）造型：把左翅穿入口腔口，将鸡头盘起，接着用剪刀剪开胸腔骨，打断大腿关节并折弯插入腹胸腔内，最后，把鸡头与腹皮捆扎起来；投入冷水中浸泡24小时，泡出鸡体内残血；
（4）卤水制作：把八角50克、花椒50克、白芷150克、良姜50克、草果50克、草寇25克、丁香50克、辛夷花25克、大茴香100克、小茴香100克、肉桂100克、甘草100克、荜拨25克、陈皮25克、香叶25克、千里香50克、桂皮50克、豆蔻50克放入一个料包，置入25千克的清水中；
（5）卤制：将上述卤水烧开，放入50只鸡、约35-40千克，按每1千克鸡加20-30克的标准加入约1100克食用盐，旺火烧开并及时打沫，20分钟左右、上下翻鸡，小火煮60分钟，关火后焖制120分钟，捞出；
（6）熏制：将卤制好的鸡摆在熏箅子上，放入干锅内，将干锅烧热，以白糖作为熏料，按每10只鸡、约7-8千克的标准在锅底撒入白糖150-200克，盖上多孔漏气锅盖，2-3分钟后取出。
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