CN104939112A - 一种风味野山鸡的制作方法 - Google Patents

一种风味野山鸡的制作方法 Download PDF

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CN104939112A
CN104939112A CN201510014825.3A CN201510014825A CN104939112A CN 104939112 A CN104939112 A CN 104939112A CN 201510014825 A CN201510014825 A CN 201510014825A CN 104939112 A CN104939112 A CN 104939112A
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pheasant
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程玉奎
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LAI'AN COUNTY AJING ENVIRONMENTAL PROTECTION TECHNOLOGY PRODUCTS TRADING Co Ltd
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LAI'AN COUNTY AJING ENVIRONMENTAL PROTECTION TECHNOLOGY PRODUCTS TRADING Co Ltd
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Abstract

本发明公开了一种风味野山鸡的制作方法,其制作步骤是:(l)选用饲养且野性较强的野山鸡,一定要新鲜、活体宰杀,去毛,掏腹,洗净血污,沥干水待用;(2)制作卤汁调料:调和油100克、腊油50克、生姜50克、八角60克、花椒60克、豆瓣酱50克、酱油50克、醋50克、蚝油50克、盐60克、糖50克、干辣椒50克、山楂50克、陈皮50克、甘草50克、香辛料包250克。(3)腌制:将卤汁烧开放入待用的野山鸡。(下锅时应来回数次将鸡腹中充分注满热卤)卤煮半小时关火。连锅带鸡移至事先准备好盛水的容器里侵在冷水中36小时。后取出山鸡放在通风较好的通风处风干即可。食用时取鸡在水中煮一下,或蒸一下即可切块装盘食用,无需添加任何调味品;与现有技术相比,本发明的优点在于 :口味独特,营养丰富,高温蒸制,肉香骨酥,便以长期储存。

Description

一种风味野山鸡的制作方法
[0001] 技术领域:
本发明涉及家禽类食品加工的技术领域,尤其是一种风味野山鸡的制作方法。
[0002] 背景技术:
野山鸡:又叫野鸡、雉鸡。性情活泼,善于奔走而不善飞行,喜欢游走觅食,奔跑速度快,高飞能力差,只能短距离低飞并且不能持久。食量小,食性杂,胃囊较小,容纳的食物也少,喜欢吃一点就走,转一圈回来再吃。山鸡是杂食鸟,喜欢各种昆虫、小型两栖动物、谷类、豆类、草籽、绿叶嫩枝等。人工养殖山鸡,可以适合大群饲养环境。山鸡具有较高的经济价值,肉质细嫩鲜美,野味浓,其蛋白质含量高。公山鸡的羽毛艳丽,具有观赏价值,标本可以提供给教学、科研和展览用,还可以作为高雅贵重的装饰品。
[0003] 野山鸡肉质细嫩、鲜美、野味浓。蛋白质含量是普通鸡肉、猪肉的2倍高达23.3%,而脂肪含量仅为0.9%且不含胆固醇。此外野山鸡的钙、磷、铁以及其它微元素也比家养鸡高。是高蛋白低脂肪营养丰富的野味食品。
[0004]目前,随着人们生活水平的不断提高,在食用野山鸡的方式,也由传统的炖、煎、炒向多风味发展。尤其是野山鸡的做法,通常的大都是炖或炒,久之人们对这种传统的制作方法开始乏味。
[0005] 发明内容:
本发明的目的在于提供一种风味野山鸡的制作方法,可以解决现有野山鸡制作方法中存在的不足。
[0006] 本发明采用的技术方案为:(I )选用饲养且野性较强的野山鸡,一定要新鲜、活体宰杀,去毛,掏腹,洗净血污,沥干水待用;(2 )制作卤汁调料:调和油100克、腊油50克、生姜50克、八角60克、花椒60克、豆瓣酱50克、酱油50克、醋50克、蚝油50克、盐60克、糖50克、干辣椒50克、山楂50克、陈皮50克、甘草50克、香辛料包250克;(3 )腌制:将卤汁烧开放入待用的野山鸡;(下锅时应来回数次将鸡腹中充分注满热卤)卤煮半小时关火。连锅带鸡移至事先准备好盛水的容器里侵在冷水中36小时;后取出山鸡放在通风较好的通风处风干。制作卤汁调料,即锅内放油将姜片、花椒、八角炸一下再放入豆瓣酱扁炒一下兑入清水烧开后陆续放入调和油100克、腊油50克、生姜50克、八角60克、花椒60克、豆瓣酱50克、酱油50克、醋50克、蚝油50克、盐60克、糖50克、干辣椒50克、山楂50克、陈皮50克、甘草50克、香辛料包250克等调味品,继续烧开转小火焖煮I小时,关火焖I小时。
[0007] 食用时取鸡在水中煮一下,或蒸一下即可切块装盘食用,无需添加任何调味品。
[0008]与现有野山鸡烹饪技术相比,本发明的优点在于:口味独特,营养丰富,高温蒸制,肉香骨酥,没有异味,便以长期储存。
[0009] 具体实施方式:
以下结合实施例对本发明作进一步详细描述
一种风味野山鸡的制作方法,选用饲养且野性较强的野山鸡,一定要新鲜、活体宰杀,去毛,掏腹,洗净血污,沥干水待用;制作卤汁调料:热锅内放油将姜片、花椒、八角炸一下再放入豆瓣酱扁炒一下兑入清水烧开后陆续放入调和油100克、腊油50克、生姜50克、八角60克、花椒60克、豆瓣酱50克、酱油50克、醋50克、蚝油50克、盐60克、糖50克、干辣椒50克、山楂50克、陈皮50克、甘草50克、香辛料包250克等调味品,继续烧开转小火焖煮I小时,关火焖I小时。将卤汁烧开放入待用的野山鸡;(下锅时应来回数次将鸡腹中充分注满热卤)卤煮半小时关火。连锅带鸡移至事先准备好盛水的容器里侵在冷水中36小时;后取出山鸡放在通风较好的通风处风干即可。食用时取鸡在水中煮一下,或蒸一下即可切块装盘食用,无需添加任何调味品。

Claims (2)

1.一种风味野山鸡的制作方法,其制作步骤依次如下:(I )选用饲养且野性较强的野山鸡,一定要新鲜、活体宰杀,去毛,掏腹,洗净血污,沥干水待用;(2 )制作卤汁调料:调和油100克、腊油50克、生姜50克、八角60克、花椒60克、豆瓣酱50克、酱油50克、醋50克、蚝油50克、盐60克、糖50克、干辣椒50克、山楂50克、陈皮50克、甘草50克、香辛料包250克;(3 )腌制:将卤汁烧开放入待用的野山鸡;(下锅时应来回数次将鸡腹中充分注满热卤)卤煮半小时关火;连锅带鸡移至事先准备好盛水的容器里侵在冷水中36小时;后取出山鸡放在通风较好的通风处风干。
2.根据权利要求1所述的一种风味野山鸡的制作方法,其特征在于:所述的制作卤汁调料:即锅内放油将姜片、花椒、八角炸一下再放入豆瓣酱扁炒一下兑入清水烧开后陆续放入调和油100克、腊油50克、生姜50克、八角60克、花椒60克、豆瓣酱50克、酱油50克、醋50克、蚝油50克、盐60克、糖50克、干辣椒50克、山楂50克、陈皮50克、甘草50克、香辛料包250克等调味品,继续烧开转小火焖煮I小时,关火焖I小时。
CN201510014825.3A 2015-01-13 2015-01-13 一种风味野山鸡的制作方法 Pending CN104939112A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106360387A (zh) * 2016-08-31 2017-02-01 倪吉亮 一种猪蹄熟食的制作方法

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Publication number Priority date Publication date Assignee Title
CN1249144A (zh) * 1998-09-30 2000-04-05 江苏省家禽科学研究所 风鸡制作方法
CN101999687A (zh) * 2010-11-12 2011-04-06 刘孝先 一种风味土鸡

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1249144A (zh) * 1998-09-30 2000-04-05 江苏省家禽科学研究所 风鸡制作方法
CN101999687A (zh) * 2010-11-12 2011-04-06 刘孝先 一种风味土鸡

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Publication number Priority date Publication date Assignee Title
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