CN104381830A - 一种道口烧鸡炒饭的制作方法 - Google Patents
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- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 240000007594 Oryza sativa Species 0.000 title 1
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- 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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种道口烧鸡炒饭的制作方法,涉及炒饭加工技术,包括以下步骤:a在大米中加入大米重量的8-12%牛奶蒸熟;b选择大米重量5-15%的胡萝卜、5-15%的香菇、5-15%的西芹、5-15%的洋葱分别切丁或切片;c热锅放入大米重量3-6%的食用油,放入洋葱炒至金黄捞出;d热锅放入大米重量3-6%的食用油,取道口烧鸡肉切丁入锅2分钟;e放入胡萝卜、香菇、西芹、青豆再炒至1分钟;再将炒好的洋葱放入;其中,青豆重量按大米重量的5-15%;f下入蒸熟的米饭均匀翻炒,炒至米粒在锅中呈跳舞状;g加入调味品翻炒均匀,即可出锅、保鲜、包装、入库或出售。本发明的有益效果是:总体味道好,营养丰富。
Description
技术领域
本发明涉及食品加工技术领域,进一步涉及炒饭加工技术,尤其是道口烧鸡炒饭的制作方法。
背景技术
道口烧鸡是我国著名特产,属中国十大名鸡之首,与北京烤鸭、金华火腿齐名。誉满神州、驰名海外。它香味浓郁、色泽鲜艳、老少皆宜、唇齿留香。1959年郑州会议期间,毛泽东、刘少奇、朱德、周恩来、邓小平等国家领导都品尝了道口烧鸡,并进入了当年国庆节国宴,时至今日仍为国务院及国家领导的特供烧鸡。
扬州炒饭原流传于民间,相传源自隋朝越国公杨素爱吃的“碎金饭”,即蛋炒饭。隋炀帝巡视江都(今扬州)时,随之也将蛋炒饭传入扬州,后经历代厨坛高手逐步创新,柔合进淮的主食。扬州炒饭选料严谨,制作精扬细,加工讲究,已经成为中华饮食的代表性主食之一,扬州炒饭名扬天下,1990年列为中国名菜。我国一些重要国宴大多选用扬州炒饭,早在1972年,在宴请时任美国总统尼克松的国宴上,就以扬州炒饭作为主食;2014年扬州炒饭又一次端上了南京青奥会餐桌。
共为国宴名菜,同为中华美食,道口烧鸡与扬州炒饭相互碰撞,传统美食与现代技术的完美组合成就了一种道口烧鸡炒饭的制作方法。
发明内容
本发明的目的就是要提供一种道口烧鸡炒饭的制作方法,总体味道好,营养丰富。
本发明的目的是通过以下技术方案实现的:
一种道口烧鸡炒饭的制作方法,其特征在于,包括以下步骤:
a在大米中加入大米重量的8-12%牛奶,入锅蒸熟待用;
b选择大米重量5-15%的胡萝卜、5-15%的香菇、5-15%的西芹、5-15%的洋葱分别切丁或切片;
c热锅放入大米重量3-6%的食用油,放入洋葱炒至金黄捞出;
d热锅放入大米重量3-6%的食用油,取道口烧鸡肉切丁入锅2分钟;
e放入胡萝卜、香菇、西芹、青豆再炒至1分钟;再将炒好的洋葱放入;其中,青豆重量按大米重量的5-15%;
f下入蒸熟的米饭均匀翻炒,炒至米粒在锅中呈跳舞状;
g加入调味品翻炒均匀,即可出锅、保鲜、包装、入库或出售。
进一步:
所述道口烧鸡肉指道口烧鸡鸡腿肉。
所述调味品指用于调节盐淡的盐和点缀香味的葱花、五香粉。
所述调味品包括用于本发明的有益效果是:大米补中益气,健脾和胃、益五脏;道口烧鸡能温中补脾,益气养血,补肾益精;牛奶具有补虚损,益肺胃,生津润肠之功效。用于久病体虚、气血不足、营养不良、噎膈反胃、胃及十二指肠溃疡、消渴、便秘,还有美容之功效。总体味道好,营养丰富。
为了使本技术领域的人员更好地理解本发明方案,并使本发明的上述目的、特征和优点能够更加明显易懂,下面结合实施例对本发明作进一步详细的说明。
具体实施方式
实施例1:
一种道口烧鸡炒饭的制作方法,其特征在于,包括以下步骤:
a在大米中加入大米重量的8%牛奶,入锅蒸熟待用;
b选择大米重量5%的胡萝卜、5%的香菇、5%的西芹、5%的洋葱分别切丁或切片;
c热锅放入大米重量3%的食用油,放入洋葱炒至金黄捞出;
d热锅放入大米重量3%的食用油,取道口烧鸡肉切丁入锅2分钟;
e放入胡萝卜、香菇、西芹、青豆再炒至1分钟;再将炒好的洋葱放入;其中,青豆重量按大米重量的5%;
f下入蒸熟的米饭均匀翻炒,炒至米粒在锅中呈跳舞状;
g加入调味品翻炒均匀,即可出锅、保鲜、包装、入库或出售。
实施例2:
一种道口烧鸡炒饭的制作方法,其特征在于,包括以下步骤:
a在大米中加入大米重量的12%牛奶,入锅蒸熟待用;
b选择大米重量15%的胡萝卜、15%的香菇、15%的西芹、15%的洋葱分别切丁或切片;
c热锅放入大米重量6%的食用油,放入洋葱炒至金黄捞出;
d热锅放入大米重量6%的食用油,取道口烧鸡肉切丁入锅2分钟;
e放入胡萝卜、香菇、西芹、青豆再炒至1分钟;再将炒好的洋葱放入;其中,青豆重量按大米重量的15%;
f下入蒸熟的米饭均匀翻炒,炒至米粒在锅中呈跳舞状;
g加入调味品翻炒均匀,即可出锅、保鲜、包装、入库或出售。
实施例3:
一种道口烧鸡炒饭的制作方法,其特征在于,包括以下步骤:
a在大米中加入大米重量的10%牛奶,入锅蒸熟待用;
b选择大米重量10%的胡萝卜、10%的香菇、10%的西芹、10%的洋葱分别切丁或切片;
c热锅放入大米重量5%的食用油,放入洋葱炒至金黄捞出;
d热锅放入大米重量5%的食用油,取道口烧鸡肉切丁入锅2分钟;
e放入胡萝卜、香菇、西芹、青豆再炒至1分钟;再将炒好的洋葱放入;其中,青豆重量按大米重量的10%;
f下入蒸熟的米饭均匀翻炒,炒至米粒在锅中呈跳舞状;
g加入调味品翻炒均匀,即可出锅、保鲜、包装、入库或出售。
进一步:各实施例中:
所述道口烧鸡肉指鸡腿肉。
所述调味品指用于调节咸淡的盐(一般为大米重量的0.5-2.0%),点缀香味的葱花(一般为大米重量的0.05-0.5%)及五香粉(一般为为大米重量的0.05-0.5%)。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到的变化或替换,都应涵盖在本发明的保护范围之内。
Claims (3)
1.一种道口烧鸡炒饭的制作方法,其特征在于,包括以下步骤:
a在大米中加入大米重量的8-12%牛奶,入锅蒸熟待用;
b选择大米重量5-15%的胡萝卜、5-15%的香菇、5-15%的西芹、5-15%的洋葱分别切丁或切片;
c热锅放入大米重量3-6%的食用油,放入洋葱炒至金黄捞出;
d热锅放入大米重量3-6%的食用油,取道口烧鸡肉切丁入锅2分钟;
e放入胡萝卜、香菇、西芹、青豆再炒至1分钟;再将炒好的洋葱放入;其中,青豆重量按大米重量的5-15%;
f下入蒸熟的米饭均匀翻炒,炒至米粒在锅中呈跳舞状;
g加入调味品翻炒均匀,即可出锅、保鲜、包装、入库或出售。
2.根据权利要求1所述的道口烧鸡炒饭的制作方法,其特征在于:所述道口烧鸡肉指道口烧鸡鸡腿肉。
3.根据权利要求1所述的道口烧鸡炒饭的制作方法,其特征在于:所述调味品指用于调节盐淡的盐和点缀香味的葱花、五香粉。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105533403A (zh) * | 2015-08-31 | 2016-05-04 | 浙江舟富食品有限公司 | 一种胡萝卜鸡丁炒饭及其生产工艺 |
CN105559096A (zh) * | 2016-01-06 | 2016-05-11 | 南京味洲食品有限公司 | 一种香菇黄豆烧鸡饭加工工艺 |
CN109673928A (zh) * | 2018-11-30 | 2019-04-26 | 浙江舟富食品有限公司 | 一种青豆牛肉炒饭的制备方法 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105533403A (zh) * | 2015-08-31 | 2016-05-04 | 浙江舟富食品有限公司 | 一种胡萝卜鸡丁炒饭及其生产工艺 |
CN105559096A (zh) * | 2016-01-06 | 2016-05-11 | 南京味洲食品有限公司 | 一种香菇黄豆烧鸡饭加工工艺 |
CN109673928A (zh) * | 2018-11-30 | 2019-04-26 | 浙江舟富食品有限公司 | 一种青豆牛肉炒饭的制备方法 |
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