CN104305302A - 一种烧鸡的制作方法 - Google Patents
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Abstract
本发明公开了一种烧鸡的制作方法,其步骤包括:一、制备原料鸡;二、腌制:将腌制料液熬制后自然冷却,将挂架通风后的鸡放入腌制料液,在-6~-2℃环境下腌制,腌制结束后汆水;三、卤制:将步骤二中鸡下入熬制好的初卤料液,大火烧开后继续煮18~22min,停火焖煮1h,加入增效料包,大火烧开后继续煮,再停火焖煮,再烧开煮,再停火焖煮,以双翼颤抖,通体发亮,即可出锅;四、挂烤:出锅的鸡,用钩子挂在挂炉内以木炭进行烤制至鸡外皮酥脆,颜色成棕红色时取出;五、成品包装。本发明最终达到外皮酥脆、干香不腻、口感劲道、骨肉不脱、风味独特、回味无穷,并具有增进食欲、活血化於,补肾益脾的功效。
Description
技术领域
本发明涉及一种烧鸡的制作方法,属于食品加工生产技术领域。
背景技术
烧鸡乃汉族风味菜肴,由于其香味浓郁,味美可口,而深受大众欢迎。主要以河南道口烧鸡、江苏古沛郭家烧鸡、安徽的符离集烧鸡和徽香源烧鸡、山东德州烧鸡最为著名。
烧鸡的制作方法很多,其主要制作方法是:选用约重1000克的鸡,宰杀放尽血水,热水烫、去毛、洗净,在靠肩的颈部直开一小制作材料口,取出嗉囊;再在肛骨,用水洗净。然后先用刀背敲断大腿骨,从肛门上边开口处把两只腿交叉插入鸡腹内;再将右翅膀从宰杀的刀口处穿入,使翅膀尖从鸡嘴露出。鸡头弯回别在鸡膀下边,左膀向里别在背上,与右膀成一直线。最后将鸡腹内两只鸡爪撑开,顶住鸡腹。将别好的鸡挂在阴凉处,晾干水分,用毛刷蘸饴糖涂抹鸡身。涂匀后入大油锅中炸成金黄色时捞出。剩油留作别用。大锅内放足水,把所有香料装入一只纱布袋中,扎紧袋口,放入锅中,将水烧开,然后加入糖、盐,调好味,将炸好的鸡放入,用旺火烧开,撇去浮沫,稍煮5分钟,将锅中鸡上下翻动一次,盖上锅盖,改用文火煮4--6小时,以肉烂脱骨为止。煮鸡的卤汁应妥善收存,以后再用,老卤越用越香。香料袋在鸡煮熟后捞出,下次再煮鸡时再放入,一般可用2--3次。
烧鸡主要是通过涂过饴糖的鸡油炸,然后用香料制成的卤水煮制而成。如申请公布号CN 103251067 A的一种烧鸡加工工艺;授权公告号CN 102771816 B的一种烧鸡的制作方法;但是,油炸食品危害人类健康,人们在寻找新的方法解决这个问题,如授权公告号CN102511823 B的暖脾益胃的食疗中药组合物、暖脾益胃食疗烧鸡及其制作方法。但是该专利依然沿用了油炸方式,只是添加了药膳和食疗结合。
但是,在日常的销售中,人们并不喜欢过于酥烂的肉质食品,现有的烧鸡工艺通过涂糖油炸上色,而后卤水煮熟的方式,不能满足人们健康需求的同时,追求色香味俱全的消费心理,而现有技术中将药膳与食疗的结合,只是简单的将药物与食品制成药膳食品,没有考虑能否满足首先是色香味俱全的食品,让人们愿意食用,而后再追求食疗效果的烧鸡产品;市场所追求的是一种外皮酥脆,干香不腻,口感劲道,骨肉不脱,风味独特,回味无穷,增进食欲,同时又具有食疗功效的烧鸡产品。
发明内容
为解决现有技术中存在的问题,本发明的目的在于提供一种外皮酥脆,干香不腻,口感劲道,骨肉不脱,风味独特,回味无穷,增进食欲,活血化於,补肾益脾的烧鸡的制作方法。
为实现上述目的,本发明所采取的技术手段是:一种烧鸡的制作方法,其步骤包括:
一、制备原料鸡:将所选原料宰杀、清洗后制成原料鸡;
二、腌制:将步骤一中冷库备用的原料鸡取出,挂架7~11℃通风2-3h;以每百只加水110~130kg、盐0.9~1.1kg、腌制料0.1~0.2kg,配置腌制料液,将腌制料液熬制50~65min,自然冷却,而后将挂架通风后的鸡放入腌制料液,在-6~-2℃环境下腌制,腌制结束后汆水,清洗备用;
三、卤制:将步骤二中备用的鸡下入熬制好的初卤料液,大火烧开后继续煮18~22min,停火焖煮1h,加入增效料包,大火烧开后继续煮8~10min,再停火焖煮25~30min,再烧开煮3~5min,再停火焖煮25~30min,以双翼颤抖,通体发亮,即可出锅;
四、挂烤:出锅的鸡,用钩子挂在挂炉内以木炭进行烤制,温度设定240~250℃,烤制时间6-10min,烤至鸡外皮酥脆,颜色成棕红色时取出,送入凉晒架上晾晒、冷却;
五、成品包装:将冷却后的成品抽真空、灭菌包装。
进一步的,所述步骤一制成原料鸡的工序包括:选料,检疫,屠宰,烫脱,退头遍,喷鸡,退二遍,开素子,打腿,落架,挑膛,扒膛,喷火烧绒毛,清洗,整形,二次清洗,二次整形,挑选,入冷库备用。
进一步的,所述步骤二中,腌制料由以下重量份组成:八角28~32、小茴香18~22、干姜18~22、肉桂8~10、花椒8~10、山楂8~10、香砂8~10、草果8~10、良姜8~10、白芷8~10、荜茇8~10、千里香2~3、辛夷花2~3,腌制时间11-12h。
进一步的,所述步骤三中初卤料液的制备方法是:首先取以下重量份材料:食用植物油5、蜂蜜1,精盐30,水600,鸡架骨50,猪蹄20,初卤料包2~3;以食用植物油轻炒蜂蜜,而后加水、精盐、鸡架骨、猪蹄熬制,开锅再煮55~60min,至汤浓,加入初卤料包继续熬煮55~60min,制成初卤料液。
更进一步的,所述初卤料包由下述重量份组成:八角50,小茴香20,干姜20,肉桂10,花椒10,山楂10,桂枝10,木瓜10,芥末子10,白扣10,香砂10,草果10,良姜10,白芷10,荜茇10,陈皮5,百合5,桂圆5,丁香5,肉豆蔻5,砂仁5,孜然5,三奈5,香叶5,无花果3,千里香3,辛夷花3,胡椒仔5。
进一步的,所述增效料包由下述重量份组成:枸杞5,山药5,蒜粉5,红豆蔻5,黄芪3,枳实3,厚朴3,当归3,金樱子3,桑椹3,山茱萸3,蛤蚧5,黄精5,巴戟5,益智仁5,淫羊藿5,五味子5,薏苡仁5、知母5,熟地5。
进一步的,所述步骤四中木炭是指果木木炭。
更进一步的,所述木炭是指按1∶1比例混合的枣木和苹果木的木炭。
本发明的有益效果:首先通过挂架自然风干后,又通过独创的腌制料的配料进行腌制,使得鸡肉进香入味,特别是对于大块鸡脯肉,同时腌制料组分相互作用于鸡上;初卤增香加味,增效料包提升香味,增进功效;烤制则还原烧鸡外皮酥脆和金黄色泽,通过上述配料和工艺最终达到外皮酥脆、干香不腻、口感劲道、骨肉不脱、风味独特、回味无穷、增进食欲、活血化於,补肾益脾,将色香味融入鸡体的同时,赋予其食疗的功效。
具体实施方式
下面结合实施例对本发明做进一步的阐述。
一种烧鸡的制作方法,其步骤包括:
一、制备原料鸡:将所选原料宰杀、清洗后制成原料鸡;制成原料鸡的工序包括:选料,检疫,屠宰,烫脱,退头遍,喷鸡,退二遍,开素子,打腿,落架,挑膛,扒膛,喷火烧绒毛,清洗,整形,二次清洗,二次整形,挑选,入冷库备用。
二、腌制:将步骤一中冷库备用的原料鸡取出,挂架7~11℃通风2-3h;以每百只加水110~130kg、盐0.9~1.1kg、腌制料0.1~0.2kg,配置腌制料液,将腌制料液熬制50~65min,自然冷却,而后将挂架通风后的鸡放入腌制料液,在-6~-2℃环境下腌制,腌制结束后汆水,清洗备用;
腌制料由以下重量份组成:八角28~32、小茴香18~22、干姜18~22、肉桂8~10、花椒8~10、山楂8~10、香砂8~10、草果8~10、良姜8~10、白芷8~10、荜茇8~10、千里香2~3、辛夷花2~3,腌制时间11-12h。
首先通过挂架自然风干后,又通过独创的腌制料的配料进行腌制,使得鸡肉进香入味,特别是对于大块鸡脯肉,同时腌制料组分相互作用于鸡上。
三、卤制:将步骤二中备用的鸡下入熬制好的初卤料液,大火烧开后继续煮18~22min,停火焖煮1h,加入增效料包,大火烧开后继续煮8~10min,再停火焖煮25~30min,再烧开煮3~5min,再停火焖煮25~30min,以双翼颤抖,通体发亮,即可出锅;
所述初卤料液的制备方法是:首先取以下重量份材料:食用植物油5、蜂蜜1,精盐30,水600,鸡架骨50,猪蹄20,初卤料包2~3;以食用植物油轻炒蜂蜜,而后加水、精盐、鸡架骨、猪蹄熬制,开锅再煮55~60min,至汤浓,加入初卤料包继续熬煮55~60min,制成初卤料液。
所述初卤料包由下述重量份组成:八角50,小茴香20,干姜20,肉桂10,花椒10,山楂10,桂枝10,木瓜10,芥末子10,白扣10,香砂10,草果10,良姜10,白芷10,荜茇10,陈皮5,百合5,桂圆5,丁香5,肉豆蔻5,砂仁5,孜然5,三奈5,香叶5,无花果3,千里香3,辛夷花3,胡椒仔5。
所述增效料包由下述重量份组成:枸杞5,山药5,蒜粉5,红豆蔻5,黄芪3,枳实3,厚朴3,当归3,金樱子3,桑椹3,山茱萸3,蛤蚧5,黄精5,巴戟5,益智仁5,淫羊藿5,五味子5,薏苡仁5、知母5,熟地5。
增效料包与初卤料包的重量计算单位相同,对于初卤料包和增效料包的量不能随便改变,配料要求准确,并做好原始记录。先下入的初卤料包为进一步提升腌制效果,并增加美味,后下入的料包为补肾益脾,活血开胃之功效,此二种互为搭配,先放的为底料,先入为主,先有美味再有益补,美味为主,益补辅,这样在补的同时又不影响口感。两个料包混然搭配,使鸡味更加醇厚,并且增效料包在此时放入能起到收紧鸡肉的效果,使肉质口感劲道,有嚼劲。
四、挂烤:出锅的鸡,用钩子挂在挂炉内以木炭进行烤制,温度设定240~250℃,烤制时间6-10min,烤至鸡外皮酥脆,颜色成棕红色时取出,送入凉晒架上晾晒、冷却;所述木炭是指果木木炭。优选按1∶1比例混合的枣木和苹果木的木炭。烤制过程还原了烧鸡应具有的金黄色泽,同时使外皮酥脆。
五、成品包装:将冷却后的成品抽真空、灭菌包装。
通过上述配料和工艺最终达到外皮酥脆、干香不腻、口感劲道、骨肉不脱、风味独特、回味无穷、增进食欲、活血化於,补肾益脾,将色香味融入鸡体的同时,赋予其食疗的功效。通过上述配方和工艺生产的程世举烧鸡推出三年多来,食客无数,食之以后赞叹不已,现已成为淮北人居家旅行、馈赠亲友、宴请宾朋的上等美食,已经成为不可或缺的地方饮食文化。
本发明所公开的实施例只是对本发明技术方案的阐述,并不代表本发明的全部,本领域技术人员在本发明所公开的技术方案的基础上所做的无创造性的变更均在本发明的保护范围内。
Claims (8)
1.一种烧鸡的制作方法,其特征在于,步骤包括:
一、制备原料鸡:将所选原料宰杀、清洗后制成原料鸡;
二、腌制:将步骤一中冷库备用的原料鸡取出,挂架7~11℃通风2-3h;以每百只加水110~130kg、盐0.9~1.1kg、腌制料0.1~0.2kg,配置腌制料液,将腌制料液熬制50~65min,自然冷却,而后将挂架通风后的鸡放入腌制料液,在-6~-2℃环境下腌制,腌制结束后汆水,清洗备用;
三、卤制:将步骤二中备用的鸡下入熬制好的初卤料液,大火烧开后继续煮18~22min,停火焖煮1h,加入增效料包,大火烧开后继续煮8~10min,再停火焖煮25~30min,再烧开煮3~5min,再停火焖煮25~30min,以双翼颤抖,通体发亮,即可出锅;
四、挂烤:出锅的鸡,用钩子挂在挂炉内以木炭进行烤制,温度设定240~250℃,烤制时间6-10min,烤至鸡外皮酥脆,颜色成棕红色时取出,送入凉晒架上晾晒、冷却;
五、成品包装:将冷却后的成品抽真空、灭菌包装。
2.根据权利要求1所述的烧鸡的制作方法,其特征在于:所述步骤一制成原料鸡的工序包括:选料,检疫,屠宰,烫脱,退头遍,喷鸡,退二遍,开素子,打腿,落架,挑膛,扒膛,喷火烧绒毛,清洗,整形,二次清洗,二次整形,挑选,入冷库备用。
3.根据权利要求1所述的烧鸡的制作方法,其特征在于:所述步骤二中,腌制料由以下重量份组成:八角28~32、小茴香18~22、干姜18~22、肉桂8~10、花椒8~10、山楂8~10、香砂8~10、草果8~10、良姜8~10、白芷8~10、荜茇8~10、千里香2~3、辛夷花2~3,腌制时间11-12h。
4.根据权利要求1所述的烧鸡的制作方法,其特征在于:所述步骤三中初卤料液的制备方法是:首先取以下重量份材料:食用植物油5、蜂蜜1,精盐30,水600,鸡架骨50,猪蹄20,初卤料包2~3;以食用植物油轻炒蜂蜜,而后加水、精盐、鸡架骨、猪蹄熬制,开锅再煮55~60min,至汤浓,加入初卤料包继续熬煮55~60min,制成初卤料液。
5.根据权利要求4所述的烧鸡的制作方法,其特征在于:所述初卤料包由下述重量份组成:八角50,小茴香20,干姜20,肉桂10,花椒10,山楂10,桂枝10,木瓜10,芥末子10,白扣10,香砂10,草果10,良姜10,白芷10,荜茇10,陈皮5,百合5,桂圆5,丁香5,肉豆蔻5,砂仁5,孜然5,三奈5,香叶5,无花果3,千里香3,辛夷花3,胡椒仔5。
6.根据权利要求1所述的烧鸡的制作方法,其特征在于:所述增效料包由下述重量份组成:枸杞5,山药5,蒜粉5,红豆蔻5,黄芪3,枳实3,厚朴3,当归3,金樱子3,桑椹3,山茱萸3,蛤蚧5,黄精5,巴戟5,益智仁5,淫羊藿5,五味子5,薏苡仁5、知母5,熟地5。
7.根据权利要求1所述的烧鸡的制作方法,其特征在于:所述步骤四中木炭是指果木木炭。
8.根据权利要求7所述的烧鸡的制作方法,其特征在于:所述木炭是指按1∶1比例混合的枣木和苹果木的木炭。
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