CN103750370A - 茶叶香鸡腿加工法 - Google Patents

茶叶香鸡腿加工法 Download PDF

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CN103750370A
CN103750370A CN201310293555.5A CN201310293555A CN103750370A CN 103750370 A CN103750370 A CN 103750370A CN 201310293555 A CN201310293555 A CN 201310293555A CN 103750370 A CN103750370 A CN 103750370A
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陈志尚
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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
    • 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
    • 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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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明是一种茶叶香鸡腿加工法，包括宰杀整形，上色烹炸，配料焖煮，加料烘烤，形成外形完整肉质松软色泽金黄的茶叶香鸡腿。本发明通过宰杀整形，上色烹炸，配料焖煮，加料烘烤等关键技术控制，选择好本地高山茶叶及饴糖加入量和烹炸时间，炸出茶叶香鸡腿香味浓度，配砂仁、丁香、草果、肉寇名贵佐料和本地高山茶叶入锅，旺火煮开后，微火焖八成熟时，约5-10分钟，高温烘烤，至产生本地高山茶叶特有香味，约0.5小时左右，增加鸡腿肉鲜嫩香脆口感，并达到保质期内品质口感不变的要求，以技术手段生产出外形完整、色泽金黄、肉质松软并具有本地高山茶叶特色香味的茶叶香鸡腿，实现畜牧业产品增产增收。

Description

茶叶香鸡腿加工法
技术领域
本发明涉及一种家禽和农副产品作原料的茶叶香鸡腿加工法，其属于农副产品加工技术领域。
背景技术
当前随着农业技术应用推广，农村养鸡量不断增长，但新鲜活鸡供市时间短，一但上市旺季鸡价低，种养户不低价出售，继续存栏养殖将增大养殖成本，还可能导致亏本，严重影响养殖户的生产积极性和收入的增加。
由于近年来农业畜牧产业规模不扩大，产量递增，市场竞争十分激烈，上市旺季价格疲软下滑，严重影响种养户生产积极性，目前农业畜牧业新产品初级处理技术已不满足农户需求，农业畜牧业加工生产技术应用推广成为农民朋友最喜爱的项目，也是带动农户增产增收最有效的途径。
发明内容
为克服现有鸡肉加工技术的不足，本发明提供一种能增加鸡腿鲜嫩口感，同时达到保质期内品质和口感不变的要求，以特色茶叶香鸡腿满足城乡快节奏生活人群对熟食的需求，实现畜牧产品增产增收的茶香鸡腿加工法。
本发明所采用的技术方案是：一种茶叶香鸡腿加工法，工艺步骤是：
第一步是宰杀整形：杀鸡退毛及清洗切取完整鸡腿；
第二步是上色烹炸：上色烹炸是把本地高山茶叶与饴糖加冷开水调匀后均匀涂抹在整形后的鸡腿身内外表面，500克鸡腿加饴糖小于5克、本地高山茶叶小于15克，然后在高温油锅中烹炸5-10分钟，至鸡腿皮呈黄色时捞出。
第三步是配料焖煮：用砂仁、丁香、草果、肉蔻佐料和本地高山茶叶片混匀，每500克鸡腿肉加入佐料配料量分别是：砂仁少于1克、丁香少于5克、草果少于1克、肉蔻少于1克、本地高山茶叶少于15克，增加鸡腿肉鲜嫩爽滑口感，焖煮时间为10-15分钟，达八成熟，保持鸡腿皮不破，整鸡腿不碎；
第四步是加料烘烤：把整鸡腿取出后，与本地高山茶叶10-20克一同高温烘烤20-30分钟，即可制出外形完整、色泽金黄、肉质松软同时具有特色香味的茶叶香鸡腿产品。
本发明的积极效果是：本发明通过宰杀整形，上色烹炸，配料焖煮，加料烘烤等关键技术控制，选择好本地高山茶叶及饴糖加入量和烹炸时间，炸出茶叶香鸡腿香味浓度，配砂仁、丁香、草果、肉寇名贵佐料和本地高山茶叶入锅，旺火煮开后，微火焖八成熟时，约10-15分钟，高温烘烤，至产生本地高山茶特有香味，约0.5小时左右，增加鸡腿肉鲜嫩香脆口感，并达到保质期内品质口感不变的要求，以技术手段生产出外形完整、色泽金黄、肉质松软并具有本地高山茶叶特色香味的茶叶香鸡腿，实现畜牧业产品增产增收。
附图说明
图1是本发明的工艺流程图。
具体实施方式
下面结合实例和附图对本发明进一步说明
参见图1，一种茶叶香鸡腿加工法，其工艺步骤是：
第一步是宰杀整形：杀鸡退毛及清洗切取完整鸡腿；
第二步是上色烹炸：上色烹炸是把本地高山茶叶与饴糖加冷开水调匀后均匀涂抹在整形厚的鸡腿内外表面，500克鸡腿加饴糖小于5克、本地高山茶叶小于15克，然后在高温油锅中烹炸5-10分钟，至鸡腿皮呈黄色时捞出；
第三步是配料焖煮：用砂仁、丁香、草果、肉蔻佐料和本地高山茶叶混匀，每500克鸡腿肉加入佐料配料量分别是：砂仁少于1克、丁香少于5克、草果少于1克、肉蔻少于1克、本地高山茶叶少于15克，增加鸡腿肉鲜嫩爽滑口感，焖煮时间为10-15分钟，达八成熟，保持鸡腿皮不破，整鸡腿不碎；
第四步是加料烘烤：把整鸡腿取出后，与本地高山茶叶10-20克一同高温烘烤20-30分钟，即可制出外形完整、色泽金黄、肉质松软同时具有特色香味的茶叶香鸡腿产品。
本发明通过宰杀整形，上色烹炸，配料焖煮，加料烘烤等关键技术控制，选择好本地高山茶叶及饴糖加入量和烹炸时间，炸出茶叶香鸡腿香味浓度，配砂仁、丁香、草果、肉寇名贵佐料和本地高山茶叶入锅，旺火煮开后，微火焖八成熟时，约10-15分钟，高温烘烤，至产生本地高山茶叶特有香味，约0.5小时左右，增加鸡腿肉鲜嫩香脆口感，并达到保质期内品质口感不变的要求，以技术手段生产出外形完整、色泽金黄、肉质松软并具有本地高山茶叶特色香味的茶叶香鸡腿，实现畜牧业产品增产增收。

Claims (1)

1.茶叶香鸡腿加工法，其特征工艺步骤是：
第一步宰杀整形：杀鸡退毛及清洗切取完整鸡腿；
第二步上色烹炸：上色烹炸是把本地高山茶叶与饴糖加冷开水调匀后均匀涂抹在整形厚的鸡腿内外表面，500克鸡腿加饴糖小于5克、本地高山茶叶小于15克，然后在高温油锅中烹炸5-10分钟，至鸡腿皮呈黄色时捞出；
第三步配料焖煮：用砂仁、丁香、草果、肉蔻佐料和本地高山茶叶混匀，每500克鸡腿肉加入佐料配料量分别是：砂仁少于1克、丁香少于5克、草果少于1克、肉蔻少于1克、本地高山茶叶少于15克，增加鸡腿肉鲜嫩爽滑口感，焖煮时间为10-15分钟，达八成熟，保持鸡腿皮不破，整鸡腿不碎；
第四步加料烘烤：把整鸡腿取出后，与本地高山茶叶10-20克一同高温烘烤20-30分钟，即可制出外形完整、色泽金黄、肉质松软同时具有特色香味的茶叶香鸡腿产品。
CN201310293555.5A 2013-07-04 2013-07-04 茶叶香鸡腿加工法 Pending CN103750370A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187804A (zh) * 2014-07-25 2014-12-10 安徽省继红食品有限公司 一种莲雾鸡排及其制备方法
CN104839754A (zh) * 2015-06-01 2015-08-19 新疆生命核力高科股份有限公司 雪菊茶香鸡块及其制备方法

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CN1397203A (zh) * 2002-08-13 2003-02-19 北京便宜坊烤鸭集团有限公司 花香酥烤鸭及其制作方法
CN101416753A (zh) * 2008-11-05 2009-04-29 和昌（福建）食品有限公司 一种新型烤鸭及其制作工艺
CN102960765A (zh) * 2012-12-31 2013-03-13 新丰县富和贵绿色食品经营部 佛手瓜香鸡加工法

Patent Citations (3)

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CN1397203A (zh) * 2002-08-13 2003-02-19 北京便宜坊烤鸭集团有限公司 花香酥烤鸭及其制作方法
CN101416753A (zh) * 2008-11-05 2009-04-29 和昌（福建）食品有限公司 一种新型烤鸭及其制作工艺
CN102960765A (zh) * 2012-12-31 2013-03-13 新丰县富和贵绿色食品经营部 佛手瓜香鸡加工法

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187804A (zh) * 2014-07-25 2014-12-10 安徽省继红食品有限公司 一种莲雾鸡排及其制备方法
CN104839754A (zh) * 2015-06-01 2015-08-19 新疆生命核力高科股份有限公司 雪菊茶香鸡块及其制备方法

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Application publication date: 20140430