CN106473017A - 用橡木片进行了烟熏处理的速食参鸡汤及其制作方法 - Google Patents
用橡木片进行了烟熏处理的速食参鸡汤及其制作方法 Download PDFInfo
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Abstract
本发明涉及用橡木片进行了烟熏处理的速食参鸡汤及其制作方法,该制作方法包括:材料准备步骤,分别准备作为原料肉的鸡肉、辅料、调味液及橡木片;烟熏处理准备步骤,若结束材料准备步骤,则在鸡肉的腹腔内注入辅料,向烟熏自熟机的内部投入鸡肉;烟熏处理步骤,在向烟熏自熟机投入鸡肉后,在60~80℃温度下,焚烧1~10分钟的橡木片,来产生熏烟后,使鸡肉表面借助熏烟来得到烟熏处理;防止表面干燥步骤,当进行烟熏处理时,向烟熏自熟机内投入蒸汽,来防止鸡肉的表面干燥;真空包装步骤,若结束烟熏处理,则向鸡肉的表面喷洒冷却水,来去除存在于鸡肉表面的脂肪及杂质后,在包装纸中填充鸡肉、调味液及作为辅料的水参,并对包装纸进行密封处理。
Description
技术领域
本发明涉及用橡木片进行了烟熏处理的速食参鸡汤及其制作方法。更详细地,涉及用焚烧橡木片时所产生的熏烟来对作为参鸡汤的原料肉的鸡肉的表面进行烟熏处理,从而去除鸡肉特有的气味和异味,并可以通过从橡木片产生的香味,来当场品尝更具有口感的参鸡汤的用橡木片进行了烟熏处理的速食参鸡汤及其制作方法。
背景技术
自古以来,参鸡汤作为气虚者的保养食来广为人知。具体地,有利于体寒怕冷、易干燥、多冒冷汗、易疲劳或偏食、注意力下降等症状的人员。尤其,参鸡汤作为传统饮食,它对在气虚时或无胃口时、产妇的产前产后、卧病中患者恢复精力方面的功效已得到证明,并且,对补充夏天容易消耗的精力具有效果,因此,大部分消费集中于夏天。
作为参鸡汤主材料的鸡肉由于构成鸡肉肉质的纤维细而柔软,且脂肪质未掺杂于肌肉中,因而鸡肉为味道清淡,且容易消化的蛋白质食品。因此,需要摄取优质蛋白质和脂肪质的产妇自古以来就在海带汤里放入鸡肉一起烹煮来食用。并且,鸡肉中含有很多蛋氨酸等必要氨基酸,因而具有促进新肉长出的功效。尤其,鸡肉的蛋白质含有很多脂肪酸中的亚油酸,因而有利于预防成人病,并适合老人餐或患者餐,且还含有很多维生素A、维生素B1、维生素B2、烟酸。并且,在鸡翅部位所含有的很多黏液素促进生长、增强性功能和运动功能,并提高蛋白质的吸收力。
由于烹调具有如上所述的良好功效的参鸡汤需要很多时间和努力,因此,在现代生活结构中摄取参鸡汤存在不便,从而正试图努力开发不经过复杂的烹饪过程,可以在短时间内简单摄取的速食用参鸡汤的制作方法,作为现有方便食品,开发过参鸡汤加工食品。
如上所述的速食用参鸡汤具有可以方便地品尝参鸡汤的优点,但由于鸡肉特有的气味和异味,因而存在大幅度降低口感等问题。
现有技术文献
特许文献
特许文献1:韩国登录特许公报第10-1217651号(2012.12.26)
特许文献2:韩国登录特许公报第10-1264985号(2013.05.09)
发明内容
本发明的目的在于,提供用橡木片进行了烟熏处理的速食参鸡汤及其制作方法,上述用橡木片进行了烟熏处理的速食参鸡汤的制作方法可以用焚烧橡木片时所产生的熏烟来对作为参鸡汤的原料肉的鸡肉的表面进行烟熏处理,来去除鸡肉特有的气味和异味,并可以通过橡木片所产生的香味,来当场品尝更具有口感的参鸡汤。
作为用于实现如上所述的目的的方法,本发明的技术结构上的基本特征在于,在向鸡肉的腹腔内注入辅料后,在将鸡肉放入烟熏自熟机的状态下,焚烧橡木片来产生熏烟,若鸡肉表面借助所产生的熏烟来得到烟熏处理,则在包装纸中一同填充鸡肉、辅料及调味液,并进行杀菌处理及速冻;;材料准备步骤,分别准备作为原料肉的鸡肉、辅料、调味液及水分含量为5~20%标准的橡木片;烟熏处理准备步骤,若结束材料准备步骤,则在鸡肉的腹腔内注入辅料后,向烟熏自熟机的内部投入注入有辅料的鸡肉;烟熏处理步骤,在向烟熏自熟机投入鸡肉后,在作为烟熏处理条件的60~80℃温度下,焚烧1~10分钟的橡木片,来产生熏烟后,使鸡肉表面借助熏烟来得到烟熏处理;防止表面干燥步骤,当进行烟熏处理时,向烟熏自熟机的内部投入蒸汽,来防止鸡肉的表面干燥;以及真空包装步骤,若结束烟熏处理,则向鸡肉的表面喷洒冷却水,来去除存在于鸡肉表面的脂肪及杂质后,在包装纸中填充鸡肉、调味液及作为辅料的水参,并对包装纸进行密封处理。
如上所述,本发明用焚烧橡木片时所产生的熏烟来对作为参鸡汤的原料肉的鸡肉的表面进行烟熏处理,而得到烟熏处理的鸡肉经过真空包装后在市场上销售。因此,由于鸡肉表面被橡木片所产生的熏烟得到烟熏处理,从而具有可以去除鸡肉特有的气味和异味,并通过橡木片所产生的香味,来当场品尝更具有口感的参鸡汤的效果。
具体实施方式
以下,参照本发明的优选实施例来进行更详细的说明如下。
本发明具有以下基本结构,若向鸡肉的腹腔内注入辅料,则在将鸡肉放入烟熏自熟机的状态下,焚烧橡木片来产生熏烟,若鸡肉的表面借助所产生的熏烟来得到烟熏处理,则在包装纸中一同填充鸡肉、辅料及调味液,并进行杀菌处理及速冻。
本发明包括以下步骤:材料准备步骤,分别准备作为原料肉的鸡肉、辅料、调味液及水分含量为5~20%标准的橡木片;烟熏处理准备步骤,若结束材料准备步骤,则在鸡肉的腹腔内注入辅料后,向烟熏自熟机的内部投入注入有辅料的鸡肉;烟熏处理步骤,在向烟熏自熟机投入鸡肉后,在作为烟熏处理条件的60~80℃温度下,焚烧1~10分钟的橡木片,来产生熏烟后,使鸡肉表面借助熏烟来得到烟熏处理;防止表面干燥步骤,当进行烟熏处理时,向烟熏自熟机的内部投入蒸汽,来防止鸡肉的表面干燥;以及真空包装步骤,若结束烟熏处理,则向鸡肉的表面喷洒冷却水,来去除存在于鸡肉表面的脂肪及杂质后,在包装纸中填充鸡肉、调味液及作为辅料的水参,并对包装纸进行密封处理。
以下,对这种各个步骤进行详细的说明。
1.材料准备步骤
分别准备作为原料肉的鸡肉、辅料、调味液(肉汤)及橡木片。
鸡肉在山地或农畜产品流通市场中购买参鸡用童子鸡,来以去除毛、爪、脖、尾扇、腹腔内不可食部位的状态进行屠鸡,并使用原料肉的重量范围为300g~500g的鸡。经过屠鸡处理的鸡肉应在外观上无淤血,也应无骨折部分。
符合辅料的材料为糯米、水参、大枣,橡木片为横向3mm、竖向5mm左右的片状,且使用水分含量为5~30%的标准橡木片。
使用对30%的鸡肉汤、70%的纯化水进行稀释,并在80~110℃温度下,煮沸所稀释的调味液3~4分钟,之后放入海盐、白砂糖、白胡椒并重新煮沸3~4分钟,从而溶解的调味液作为参鸡汤的调味液。
2.烟熏处理准备步骤
若结束材料准备步骤,则在鸡肉的腹腔内填充作为辅料的大枣和30~60g左右的清洗后的糯米后,在一条腿的下部皮部位拉出口子后将相反部位的腿夹在口子部位,来形成“X”字,以防止辅料向外部漏出。之后,向烟熏自熟机内部投入注入有辅料的鸡肉。
3.烟熏处理步骤
若向烟熏自熟机的内部投入鸡肉,则在作为烟熏处理条件的60~80℃的温度下焚烧1~10分钟的橡木片,来产生熏烟,而在焚烧过程所产生的熏烟会对鸡肉的表面进行烟熏处理。此时,在烟熏处理步骤中,去除鸡肉的特有气味和异味,橡木片的香味则向鸡肉表面渗透。
4.防止表面干燥步骤
此时,当进行烟熏处理时,通过在烟熏自熟机的内部得到烟熏的鸡肉投入蒸汽,来防止鸡肉的表面干燥。
5.真空包装步骤
若结束烟熏处理,则向鸡肉的表面喷洒冷却水,来去除存在于鸡肉表面的脂肪及杂质后,在包装纸中填充表面经过烟熏处理的鸡肉、调味液及作为辅料的水参。此时,只要在包装纸中填充调味液,直到调味液的总重量达到800g以上,并调节参鸡汤的最终重量,之后对包装纸进行密封处理即可。
在80~110℃的温度下对经过密封处理的产品进行30~50分钟的杀菌处理,并进行20~40分钟的冷却处理后,在市场上流通销售即可。
需要理解的是,以上所述的本发明的说明只是为了理解本发明而举例来进行的说明,而并非用于限定本发明的范围。需要理解的是,本发明的范围根据发明要求保护范围来定,在上述发明要求保护范围内所进行的简单的变形或变更包含于本发明的范围。
Claims (3)
1.一种用橡木片进行了烟熏处理的速食参鸡汤的制作方法,其特征在于,在向鸡肉的腹腔内注入辅料后,在将鸡肉放入烟熏自熟机的状态下,焚烧橡木片来产生熏烟,若鸡肉表面借助所产生的熏烟来得到烟熏处理,则在包装纸中一同填充鸡肉、辅料及调味液,并进行杀菌处理及速冻。
2.一种用橡木片进行了烟熏处理的速食参鸡汤的制作方法,其特征在于,包括:
材料准备步骤,分别准备作为原料肉的鸡肉、辅料、调味液及水分含量为5~20%标准的橡木片;
烟熏处理准备步骤,若结束材料准备步骤,则在鸡肉的腹腔内注入辅料后,向烟熏自熟机的内部投入注入有辅料的鸡肉;
烟熏处理步骤,在向烟熏自熟机投入鸡肉后,在作为烟熏处理条件的60~80℃温度下,焚烧1~10分钟的橡木片,来产生熏烟后,使鸡肉表面借助熏烟来得到烟熏处理;
防止表面干燥步骤,当进行烟熏处理时,向烟熏自熟机的内部投入蒸汽,来防止鸡肉的表面干燥;以及
真空包装步骤,若结束烟熏处理,则向鸡肉的表面喷洒冷却水,来去除存在于鸡肉表面的脂肪及杂质后,在包装纸中填充鸡肉、调味液及作为辅料的水参,并对包装纸进行密封处理。
3.一种用橡木片进行了烟熏处理的速食参鸡汤,其特征在于,通过权利要求1或2所述的用橡木片进行了烟熏处理的速食参鸡汤的制作方法来制作。
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CN111387470A (zh) * | 2020-03-23 | 2020-07-10 | 千禾味业食品股份有限公司 | 一种风味酱油的生产工艺 |
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KR101806072B1 (ko) * | 2017-05-10 | 2017-12-07 | 주식회사 하림 | 즉석 삼계탕 제조방법 |
KR102043905B1 (ko) * | 2018-01-26 | 2019-11-12 | 한국식품연구원 | 레토르트 훈연 삼계탕 및 이의 제조방법 |
US11259667B2 (en) * | 2018-03-26 | 2022-03-01 | Traeger Pellet Grills, Llc | Grill with cold smoke grilling modes |
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