CN104507335B - 烤鸡的制备方法 - Google Patents
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Abstract
本发明涉及烤鸡的制备方法,详细地涉及一种通过如下步骤的烤鸡制备方法,即,放入蒜、辣椒粉、盐等腌泡材料,将生鸡肉调味并腌泡之后,经过低温冷藏熟成的嫩化过程,去除鸡肉的气味之后,使用混合有面粉和玉米淀粉、盐、胡椒、蒜粉、胡椒子、生姜粉、辣椒粉等的油炸粉给鸡肉裹粉并放入混合油中油炸,然后抖掉油并使用烤网碳烤,来将经炸鸡步骤的鸡肉再通过碳烤步骤来去除油分的烤鸡,本发明的烤鸡相比于普通的炸鸡,由于去除了油分,因此不会油腻,还可以消除大量摄取胆固醇的担忧,烹饪完成后储藏性好,可以保护肉汁内的水分,成为可制备出外脆里嫩的烤鸡的有用发明。
Description
技术领域
本发明涉及烤鸡的制备方法,更具体地,提供具有鲜嫩肉汁和筋道的肉质感的烤鸡。
背景技术
通常制备并出售中的鸡肉料理有油炸的炸鸡和调味炸鸡,还有通过烤箱或火烤的烧烤鸡。
在上述炸鸡中,以裹上油炸粉和各种调味料的状态下油炸出的炸鸡或调味炸鸡,在刚刚烹饪完成后非常酥脆可口,但经过规定时间之后,由于酸败的油分,储藏性和酥脆感下降,变得油腻,口感降低。
在这种炸鸡中含有大量的源于油分的胆固醇,大量摄取时将会引发各种成人病。
并且,现有的通过烤箱或火烤烤出的烤鸡是经过如下步骤制备的,即,使油炸肉在调味料中熟成规定时间,然后经火烤之后涂抹调味料,或者一边涂抹调味料一边火烤,或者将火烤的鸡肉块与调味料揉匀,进而完成烧烤鸡,相比于炸鸡,这种烧烤鸡的油分较少,但烹饪后经过规定时间后,相比于炸鸡,肉汁中的筋道感下降。
根据与此相关的韩国现有技术专利,韩国公开特许“10-2011-0061858(A)2011年06月10日”记述了烤鸡调味料制备方法及借助该制备方法制备的烤鸡调味料,其特征在于,包括混合步骤,上述混合步骤由第一混合步骤、第二混合步骤以及第三混合步骤构成,在上述第一混合步骤中,混合食盐和白糖、化学调味料,在第二混合步骤中,向在第一混合步骤中混合的混合物中投入红辣椒和橄榄油,使得橄榄油均匀展开,在第三混合步骤中,向在第二混合步骤中混合的混合物中投入洋葱粉、蒜粉、胡椒粉、磷酸盐进行混合,在上述公开中未提及通过火烤或烤箱烘烤出烤鸡的实施例,通过上述公开虽然可以去除鸡肉固有的膻味和肉毒,并且可以使肉质更加鲜嫩和提升鸡肉的风味,但对于可预测出口感或性状的例示不够明确。
并且,根据韩国特许登录“第10-0978515号(B1)2010.8.23”的烧烤鸡制备方法,将鸡肉按照规定大小切成块,混合猕猴桃汁、蒜酱料、红酒、第一青阳辣椒粉、第一普通辣椒粉、第一饮用水、蒜泥、白酒,熟成10~24小时,从熟成的上述混合物中取出鸡肉并进行火烤,将糖稀、番茄酱、第二青阳辣椒粉、第二普通辣椒粉、芝麻、烤串酱料、烧烤酱、第二饮用水混合并煮沸10~15分钟制备出调味料,将调味料均匀地涂抹于鸡肉,这种方式相比于炸鸡,油分少,口感更佳,但烹饪后经过规定时间时,相比于炸鸡,肉汁中的筋道感下降。
一方面,韩国登录特许“第10-0655179号(B1)2006.12.01号”涉及草药炸鸡制备方法及其草药炸鸡,使用粉碎机粉碎并利用80-120网目(mesh)的筛子过滤,来制备出细微粉末的草药面糊,将上述草药面糊裹在鸡肉或鸡腿,在170-185℃的自动油炸机中油炸,经过向鸡肉进行某种涂层的沾面糊(Batter-Dip)过程,避免烹饪时油分渗入,保护鸡肉的水分,可保持外脆里嫩的风味,但如普通炸鸡,由于未除掉的油分,当大量摄取时,可导致摄取过量的胆固醇。
一方面,在韩国特许登录“第10-0473183号(B1)2005.02.15号”的调味炸鸡制备方法中,放入香油和动物性分离蛋白和牛腿骨汁,经过搅拌过程,以规定温度加热,防止营养成分遭受破坏,将进行外包装的鸡肉调味料放入4℃的冷藏库内进行熟成,进而使风味得到改善,并且将注入有酸洗溶液调味的原料肉切割并放入4℃的冷藏库内,去除肉内水分并防止过量水分残留其中,借助添加有天然维生素E和硅油的大豆硬化油,来增进氧化稳定性和强化消泡剂功能,但经过油炸的最终步骤之后,如普通炸鸡,仍然存在因未滤掉的油分而当大量摄取时导致过量摄取胆固醇的担忧。
现有技术文献
专利文献
(专利文献1)[文献1] KR 10-2011-0061858(A)2011.06.10
(专利文献2)[文献2] KR 10-0978515 (B1)2010.08.23
(专利文献3)[文献3] KR 10-0655179 (B1)2006.12.01
(专利文献4)[文献4] KR 10-0473183 (B1)2005.02.15。
发明内容
技术问题
考虑到上述存在问题,本发明提供烤鸡的制备方法,根据上述制备方法,放入蒜、辣椒粉、盐等腌泡材料,揉匀生鸡肉并腌泡之后,经过低温冷藏熟成的嫩化过程,去除鸡肉的气味,然后使用混合有面粉和玉米淀粉、盐、胡椒、蒜粉、胡椒子、生姜粉、辣椒粉等的油炸粉给鸡肉裹粉并放入混合油中油炸后,抖掉油并使用烤网碳烤,本发明的目的在于提供一种具有氧化稳定性的通过去除油分来消除油腻和避免大量摄取胆固醇的,烹饪后具有高储藏性的,通过保护肉汁内的水分来确保外脆里嫩的烤鸡。
解决问题的手段
为此,本发明提供烤鸡的制备方法,其特征在于,包括:第一步骤,以按规定大小切成块的650~750g的生鸡肉为基准,放入第一次添加的4茶勺蒜泥、第一次添加的4茶勺辣椒粉、第一次添加的1茶勺盐,揉匀后腌泡;第二步骤,在0~5℃的低温下,将所腌泡的生鸡肉块进行12小时冷藏熟成;第三步骤,使用油炸粉给第二步骤的生鸡肉块裹粉,上述油炸粉混合有低筋面粉70重量百分比、玉米淀粉27重量百分比、第二次添加的盐0.5重量百分比、胡椒0.5重量百分比、第二次添加的蒜泥0.5重量百分比、胡椒子0.5重量百分比、生姜粉0.5重量百分比、第二次添加的辣椒粉0.5重量百分比;第四步骤,制备出混合有豆油20重量百分比、菜籽油10重量百分比、椰子油70重量百分比的炸油;第五步骤,在165~170℃的炸油中,将第三步骤的裹上油炸粉的生鸡肉块油炸11~15分钟;以及最终步骤,抖掉油炸的鸡块上的油,放在烤网进行5~7分钟的碳烤。
发明的效果
本发明的烤鸡具有如下效果:在炸鸡状态下抖掉油分后放在烤网并经过碳烤步骤来制备的,在炸鸡步骤中,刚刚烹饪之后会很酥脆,但经过规定时间后,因酸败的油分,导致储藏性和酥脆性下降,口味变得油腻,口感变差,但是通过将炸鸡鸡块放在烤网并经过碳烤步骤,油被氧化后,变得更加酥脆,而且筋道感和储藏性等整体口味也得到提升,鸡肉鲜嫩的肉汁和筋道的肉质感和风味俱佳。
附图说明
图1是本发明的制备工序图。
附图标记的说明
步骤100:腌泡的第一步骤
步骤200:冷藏熟成的第二步骤
步骤300:裹油炸粉的第三步骤
步骤400:制备混合油的第四步骤
步骤500:油炸的第五步骤
步骤600:碳烤的第六步骤。
具体实施方式
为了实现如上所述的目的,下面,将参照附图对本发明的优选实施例的制备方法进行说明。
本发明提供烤鸡的制备方法,上述制备方法包括:第一步骤,以按规定大小切成块的650~750g生鸡肉为基准,放入第一次添加的4茶勺蒜泥、第一次添加的4茶勺辣椒粉、第一次添加的1茶勺盐,揉匀后腌泡;第二步骤,在0~5℃的低温下,将所腌泡的生鸡肉块进行12小时冷藏熟成;第三步骤,使用油炸粉给第二步骤的生鸡肉块裹粉,上述油炸粉混合有低筋面粉70重量百分比、玉米淀粉27重量百分比、第二次添加的盐0.5重量百分比、胡椒0.5重量百分比、第二次添加的蒜泥0.5重量百分比、胡椒子0.5重量百分比、生姜粉0.5重量百分比、第二次添加的辣椒粉0.5重量百分比;第四步骤,制备出混合有豆油20重量百分比、菜籽油10重量百分比、椰子油70重量百分比的炸油;第五步骤,在165~170℃的炸油中,将第三步骤的裹上油炸粉的生鸡肉块油炸11~15分钟;以及最终步骤,抖掉油炸的鸡块上的油,放在烤网进行5~7分钟碳烤。
下面,将对本发明的一实施例进行说明。
适用于本发明的鸡肉以除去鸡头和内脏的身体部位的重量为650~750g的7号鸡为基准,为了便于品尝,鸡块切成10~12块。
以650~750g生鸡肉为基准,放入第一次添加的4茶勺蒜泥、第一次添加的4茶勺辣椒粉、第一次添加的1茶勺盐,揉匀后腌泡,在此步骤中的1茶勺是使用1小勺的计量勺5ml,在揉匀过程中,使得从生鸡肉渗出的肉汁均匀地渗透在腌泡材料中。
在批量生产时,可以采取将所腌泡的鸡块放入旋翼桶内搅拌的翻滚或真空翻滚、注射方式中的任意方式,由此替代揉匀。
在0~5℃的低温下,将所腌泡的生鸡肉块进行12小时冷藏熟成,去除肉质内的水分,经过嫩化过程,除去鸡肉的膻味。
在冷藏熟成过程中,肉内部分水分被去除,使得下一步骤的裹粉结着率得到改善。
下一步骤的油炸粉通过混合低筋面粉70重量百分比、玉米淀粉27重量百分比、第二次添加的盐0.5重量百分比、胡椒0.5重量百分比、第二次添加的蒜泥0.5重量百分比、胡椒子0.5重量百分比、生姜粉0.5重量百分比、第二次添加的辣椒粉0.5重量百分比来制备。
在上述步骤中,第一次添加的盐和第二次添加的盐、第一次添加的蒜泥、第一次添加的辣椒粉和第二次添加的辣椒粉是分别以相同的材料制成的用于不同烹饪顺序的材料。
上述玉米淀粉是作为β-剂来使用,使得油炸粉容易沾到鸡块,将冷藏熟成的鸡块用力按在已准备的油炸粉并抖掉多余油炸粉,完成裹粉。
适量混合豆油20重量百分比、菜籽油10重量百分比、椰子油70重量百分比来制备炸油,菜籽油的比例越高,气味越重,因此,应添加最少量的菜籽油来提高炸油的熔点,椰子油是针对在气温低下的环境中固化的性质,尤其,借助椰子油中含有的豆蔻酸和月桂酸来形成泡沫,在混合油中产生的泡沫在裹粉周围形成膜,通过缓慢而有效的导热来促进裹粉表面的酶促反应(maillard
reaction),使得更加鲜黄,关于根据混合油的混合比的风味度,比较例选择了韩国国内鸡肉行业选拔企业中的一种,以油炸状态的鸡肉作为样品,由男女老少各50名参与感官测试,评估结果如表1所示。
表1
本发明的混合油 | 比较例 | |
味 | x6.58b | x6.12a |
香 | zw6.49b | w6.18a |
色 | x6.47ab | x6.00a |
筋道性 | yx6.17ab | xy5.51a |
整体风味 | x6.51ab | x6.10a |
一方面,比较例和本发明的烤鸡实施例的整体风味度如下表2所示,比较例是在如上所述的温度为165~170℃的炸油中将完成裹粉的第三步骤的生鸡肉块油炸11~15分钟后制备烤鸡的步骤,本发明的实施例是抖掉最终油炸出的鸡块上的油,并将其放在烤网上碳烤5~7分钟之后制备的烤鸡的最终步骤。
表2
本发明的烤鸡 | 比较例 | |
味 | x6.72b | x6.25a |
香 | zw6.55b | w6.38a |
色 | x6.25ab | x6.36a |
筋道性 | yx6.32ab | xy6.25a |
整体风味 | x6.49ab | x6.31a |
如上所述,相比于经过油炸步骤的炸鸡,将炸鸡放在烤网上经过碳烤的最终步骤的烤鸡,在整体风味方面占据优势,这种烤鸡既保留了鸡肉鲜嫩的肉质,而且还具有筋道的肉质感,酥脆性和口感等更胜一筹。
Claims (1)
1.一种烤鸡的制备方法,其特征在于,包括:
第一步骤,以按规定大小切成块的650~750g的生鸡肉为基准,放入第一次添加的4茶勺蒜泥、第一次添加的4茶勺辣椒粉、第一次添加的1茶勺盐,揉匀后腌泡;
第二步骤,在0~5℃的低温下,将所腌泡的生鸡肉块进行12小时冷藏熟成;
第三步骤,使用油炸粉给第二步骤的生鸡肉块裹粉,上述油炸粉混合有低筋面粉70wt%、玉米淀粉27wt%、第二次添加的盐0.5wt%、胡椒0.5wt%、第二次添加的蒜泥0.5wt%、胡椒子0.5wt%、生姜粉0.5wt%、第二次添加的辣椒粉0.5wt%;
第四步骤,制备出混合有豆油20wt%、菜籽油10wt%、椰子油70wt%的炸油;
第五步骤,在165~170℃的炸油中,将第三步骤的裹上油炸粉的生鸡肉块油炸11~15分钟;以及
最终步骤,抖掉油炸的鸡块上的油,放在烤网进行5~7分钟的碳烤。
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JP2015527078A (ja) | 2015-09-17 |
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