CN104247958A - 一种花雕鸡的制作方法 - Google Patents

一种花雕鸡的制作方法 Download PDF

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Publication number
CN104247958A
CN104247958A CN201310255282.5A CN201310255282A CN104247958A CN 104247958 A CN104247958 A CN 104247958A CN 201310255282 A CN201310255282 A CN 201310255282A CN 104247958 A CN104247958 A CN 104247958A
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chicken
grams
fire
honey
shaoxing
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CN201310255282.5A
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杨丹
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Priority to CN201310255282.5A priority Critical patent/CN104247958A/zh
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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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

本发明是为了让喜爱它的人们可以自己制作品尝，而提供一种花雕鸡的制作方法。本发明是由下述方法实现的，母鸡1只，蜂蜜30克，猪肥肉75克，蚝油50克，姜块35克，花雕酒100克，葱条35克，淡二汤125克，味精5克。将鸡宰净，放入沸水锅中氽约2分钟，取出去净绒毛污物，再加重滚，捞出，晾至皮干,先涂蚝油，再涂蜂蜜于皮上。猪肥肉切成薄片，将剩下的蚝油、蜂蜜、味精及二汤放在碗中，调成料汁,炒锅用旺火烧热，贴猪肥肉片于锅底，煎至有油脂分泌，即将鸡蛋侧放在肉面上,煎至两面腿、胁微黄，加姜、葱拌匀，续加入花雕酒，略煎，下料汁，加盖用旺火烧开，即端离火口,待温度稍降再回炉上,如此反复8次，其羊把鸡身转3次，即每焖一面，需端离火口两次；如此反复焖火局，约需12分钟，最后1次端离火口，需待3分钟后，才揭盖，去掉姜、葱、油渣，将鸡取出，切块，装盘时拼砌鸡形，淋原汁于面即成。

Description

一种花雕鸡的制作方法
技术领域
本发明涉及一种花雕鸡的制作方法。
背景技术
花雕鸡是一道常见的家常美味菜肴，此菜色如琥珀，鲜美可口，肉质脆嫩。本发明提供一种花雕鸡的制作方法，让喜爱它的人们可以自己制作品尝。
发明内容
本发明目的在于：为了让喜爱它的人们可以自己制作品尝，而提供一种花雕鸡的制作方法。本发明技术方案是：母鸡1只，蜂蜜30克，猪肥肉75克，蚝油50克，姜块35克，花雕酒100克，葱条35克，淡二汤125克，味精5克。具体实施方法：将鸡宰净，放入沸水锅中氽约2分钟，取出去净绒毛污物，再加重滚，捞出，晾至皮干,先涂蚝油，再涂蜂蜜于皮上。猪肥肉切成薄片，将剩下的蚝油、蜂蜜、味精及二汤放在碗中，调成料汁,炒锅用旺火烧热，贴猪肥肉片于锅底，煎至有油脂分泌，即将鸡蛋侧放在肉面上,煎至两面腿、胁微黄，加姜、葱拌匀，续加入花雕酒，略煎，下料汁，加盖用旺火烧开，即端离火口,待温度稍降再回炉上,如此反复8次，其羊把鸡身转3次，即每焖一面，需端离火口两次；如此反复焖火局，约需12分钟，最后1次端离火口，需待3分钟后，才揭盖，去掉姜、葱、油渣，将鸡取出，切块，装盘时拼砌鸡形，淋原汁于面即成。

Claims (2)

1.一种花雕鸡的制作方法，其特征是母鸡1只，蜂蜜30克，猪肥肉75克，蚝油50克，姜块35克，花雕酒100克，葱条35克，淡二汤125克，味精5克。
2.按照权利要求1所述的一种花雕鸡的制作方法，其特征是将鸡宰净，放入沸水锅中氽约2分钟，取出去净绒毛污物，再加重滚，捞出，晾至皮干,先涂蚝油，再涂蜂蜜于皮上，猪肥肉切成薄片，将剩下的蚝油、蜂蜜、味精及二汤放在碗中，调成料汁,炒锅用旺火烧热，贴猪肥肉片于锅底，煎至有油脂分泌，即将鸡蛋侧放在肉面上,煎至两面腿、胁微黄，加姜、葱拌匀，续加入花雕酒，略煎，下料汁，加盖用旺火烧开，即端离火口,待温度稍降再回炉上,如此反复8次，其羊把鸡身转3次，即每焖一面，需端离火口两次；如此反复焖火局，约需12分钟，最后1次端离火口，需待3分钟后，才揭盖，去掉姜、葱、油渣，将鸡取出，切块，装盘时拼砌鸡形，淋原汁于面即成。
CN201310255282.5A 2013-06-25 2013-06-25 一种花雕鸡的制作方法 Pending CN104247958A (zh)

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CN201310255282.5A CN104247958A (zh) 2013-06-25 2013-06-25 一种花雕鸡的制作方法

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CN104247958A true CN104247958A (zh) 2014-12-31

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112826024A (zh) * 2019-11-25 2021-05-25 白象食品股份有限公司 一种酒味方便面及其制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112826024A (zh) * 2019-11-25 2021-05-25 白象食品股份有限公司 一种酒味方便面及其制备方法
CN112826024B (zh) * 2019-11-25 2022-10-28 白象食品股份有限公司 一种酒味方便面及其制备方法

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Application publication date: 20141231