CN107149096A - 一种香酥烧鸡的制备方法 - Google Patents
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Abstract
本发明公开一种香酥烧鸡的制备方法,包括以下操作步骤:(1)在活鸡宰杀前一星期内,每天下午对其喂药水40‑60ml;(2)将鸡宰杀后,清洗干净,在其脖子末端、胸中部、腿中部各两处注射腌制液,每千克的鸡注射40‑60g的腌制液,再用鸡总重0.5‑0.8倍重的腌制液对其进行滚揉;(3)将腌制完成后的鸡放入料液中,采用中火蒸煮15‑20min后,取出鸡,将料液沥干;(4)将蒸煮后的鸡表面均匀的撒上混合粉末,然后将其放入油锅中油炸,采用真空包装后,灭菌制得成品。采用本发明的方法,制作出来的烧鸡,色泽香味诱人,肉质细腻爽口,清香味浓郁,并且其具有优异的酥脆感,有嚼劲,极大地提升了烧鸡的品质。
Description
技术领域
本发明属于食品价格领域,具体涉及一种香酥烧鸡的制备方法。
背景技术
烧鸡又名熏鸡是中华传统风味菜肴。部分烹饪方法是将涂过饴糖的鸡油炸,然后用香料制成的卤水煮制而成。烧鸡香味浓郁、酥香软烂、咸淡适口、熟烂离骨、肥而不腻,采用多种名贵中药,辅之陈年老汤,其成品烧鸡色泽鲜艳,形如元宝,口衔瑞蚨,极具食疗和保健功能。目前烧鸡在制作的过程中,均是采用先油炸,再进行卤煮,但是此种工艺,会在一定程度上影响烧鸡的酥脆感。由于卤煮后的烧鸡中水分较多,且卤汁易在油炸的过程中变味,由于此种技术偏见的存在,导致烧鸡在制作的过程中,均没采用先卤煮再进行油炸的制作工艺。
发明内容
为了克服现有技术的不足,本发明提供一种先卤煮再进行油炸的香酥烧鸡的制备方法。
本发明是通过以下技术方案实现的。
一种香酥烧鸡的制备方法,包括以下操作步骤:
(1)在活鸡宰杀前一星期内,每天下午对其喂药水40-60ml,其中药水由以下重量份的组分制成:雪莲花15-19份、青鱼胆草10-13份、莎草根12-14份、黄精8-12份、益智子11-13份、水200-220份;
(2)将鸡宰杀后,清洗干净,在其脖子末端、胸中部、腿中部各两处注射腌制液,每千克的鸡注射40-60g的腌制液,再用鸡总重0.5-0.8倍重的腌制液对其进行滚揉,其中腌制液由以下重量份的组分制成:石花4-6份、苏合香9-13份、蜂蜜6-9份、食盐11-16份、酱油5-7份、黄酒6-8份、水120-140份;
(3)将腌制完成后的鸡放入料液中,采用中火蒸煮15-20min后,取出鸡,将料液沥干,其中料液包括以下重量份的组分:白糖1-3份、食盐6-8份、黄酒3-5份、生姜1-2份、大葱4-6份、香薷10-14份、草果仁13-15份、石菖蒲12-16份、水150-170份;
(4)将蒸煮后的鸡表面均匀的撒上混合粉末,然后将其放入油锅中油炸,采用真空包装后,灭菌制得成品,其中混合粉末由以下重量份的组分制成:淀粉25-35份、板栗粉2-4份、薏苡仁粉8-10份。
具体地,上述腌制液采用以下方法制成:将水煮沸,然后向其中加入石花和苏合香,15-20min后,过滤得滤液,等到水降至室温后,向其中加入蜂蜜、食盐、酱油、黄酒,搅拌均匀后制得腌制液。
具体地,步骤(2)中,滚揉的时间为4-6小时,滚揉完成后,立即将鸡放入5-10℃的环境中,继续腌制12-15小时。
由以上的技术方案可知,本发明的有益效果是:
采用本发明的方法,制作出来的烧鸡,色泽香味诱人,肉质细腻爽口,清香味浓郁,并且其具有优异的酥脆感,有嚼劲,极大地提升了烧鸡的品质。其中,在鸡宰杀前一星期内,每天下午对其喂药水,药水中的雪莲花和青鱼胆草中的有效成分协同作用后,能有效的降低鸡体内的毒素物质,进而提升产品食用安全性;莎草根、黄精、益智子中的有效成分协同作用后,能有效的提升鸡肉的嫩度、持水力,能一定程度上的提升烧鸡的酥脆感;香薷、草果仁、石菖蒲中的有效成分协同作用后,能有效的提升烧鸡的营养保健价值,并使得烧鸡具有促进人体血液循环、提升食欲以及消化功能,并且其还能有效的使得腌制后鸡中腌制液和料液不易在油炸的过程中流失,且能在一定程度上的避免鸡在油炸的过程中,鸡中的营养物质被油氧化或者被高温失活现象的发生;板栗粉、薏苡仁粉能有效的提升烧鸡的酥脆感,提升烧鸡的清香味和嚼劲,并且其还能一定程度上的阻止鸡中卤汁的流失及变味。
具体实施方式
以下实施例用于说明本发明,但不能用来限制本发明的范围。实施例中采用的实施条件可以根据厂家的条件作进一步调整,未说明的实施条件通常为常规实验条件。
实施例1
一种香酥烧鸡的制备方法,包括以下操作步骤:
(1)在活鸡宰杀前一星期内,每天下午对其喂药水40ml,其中药水由以下重量份的组分制成:雪莲花15份、青鱼胆草10份、莎草根12份、黄精8份、益智子11份、水200份;
(2)将鸡宰杀后,清洗干净,在其脖子末端、胸中部、腿中部各两处注射腌制液,每千克的鸡注射40g的腌制液,再用鸡总重0.5倍重的腌制液对其进行滚揉,其中腌制液由以下重量份的组分制成:石花4份、苏合香9份、蜂蜜6份、食盐11份、酱油5份、黄酒6份、水120份;
(3)将腌制完成后的鸡放入料液中,采用中火蒸煮15min后,取出鸡,将料液沥干,其中料液包括以下重量份的组分:白糖1份、食盐6份、黄酒3份、生姜1份、大葱4份、香薷10份、草果仁13份、石菖蒲12份、水150份;
(4)将蒸煮后的鸡表面均匀的撒上混合粉末,然后将其放入油锅中油炸,采用真空包装后,灭菌制得成品,其中混合粉末由以下重量份的组分制成:淀粉25份、板栗粉2份、薏苡仁粉8份。
具体地,上述腌制液采用以下方法制成:将水煮沸,然后向其中加入石花和苏合香,15min后,过滤得滤液,等到水降至室温后,向其中加入蜂蜜、食盐、酱油、黄酒,搅拌均匀后制得腌制液。
具体地,步骤(2)中,滚揉的时间为4小时,滚揉完成后,立即将鸡放入5℃的环境中,继续腌制12小时。
实施例2
一种香酥烧鸡的制备方法,包括以下操作步骤:
(1)在活鸡宰杀前一星期内,每天下午对其喂药水50ml,其中药水由以下重量份的组分制成:雪莲花17份、青鱼胆草12份、莎草根13份、黄精10份、益智子12份、水210份;
(2)将鸡宰杀后,清洗干净,在其脖子末端、胸中部、腿中部各两处注射腌制液,每千克的鸡注射50g的腌制液,再用鸡总重0.7倍重的腌制液对其进行滚揉,其中腌制液由以下重量份的组分制成:石花5份、苏合香11份、蜂蜜8份、食盐13份、酱油6份、黄酒7份、水130份;
(3)将腌制完成后的鸡放入料液中,采用中火蒸煮17min后,取出鸡,将料液沥干,其中料液包括以下重量份的组分:白糖2份、食盐7份、黄酒4份、生姜1份、大葱5份、香薷12份、草果仁14份、石菖蒲14份、水160份;
(4)将蒸煮后的鸡表面均匀的撒上混合粉末,然后将其放入油锅中油炸,采用真空包装后,灭菌制得成品,其中混合粉末由以下重量份的组分制成:淀粉30份、板栗粉3份、薏苡仁粉9份。
具体地,上述腌制液采用以下方法制成:将水煮沸,然后向其中加入石花和苏合香,17min后,过滤得滤液,等到水降至室温后,向其中加入蜂蜜、食盐、酱油、黄酒,搅拌均匀后制得腌制液。
具体地,步骤(2)中,滚揉的时间为5小时,滚揉完成后,立即将鸡放入8℃的环境中,继续腌制13小时。
实施例3
一种香酥烧鸡的制备方法,包括以下操作步骤:
(1)在活鸡宰杀前一星期内,每天下午对其喂药水60ml,其中药水由以下重量份的组分制成:雪莲花19份、青鱼胆草13份、莎草根14份、黄精12份、益智子13份、水220份;
(2)将鸡宰杀后,清洗干净,在其脖子末端、胸中部、腿中部各两处注射腌制液,每千克的鸡注射60g的腌制液,再用鸡总重0.8倍重的腌制液对其进行滚揉,其中腌制液由以下重量份的组分制成:石花6份、苏合香13份、蜂蜜9份、食盐16份、酱油7份、黄酒8份、水140份;
(3)将腌制完成后的鸡放入料液中,采用中火蒸煮20min后,取出鸡,将料液沥干,其中料液包括以下重量份的组分:白糖3份、食盐8份、黄酒5份、生姜2份、大葱6份、香薷14份、草果仁15份、石菖蒲16份、水170份;
(4)将蒸煮后的鸡表面均匀的撒上混合粉末,然后将其放入油锅中油炸,采用真空包装后,灭菌制得成品,其中混合粉末由以下重量份的组分制成:淀粉35份、板栗粉4份、薏苡仁粉10份。
具体地,上述腌制液采用以下方法制成:将水煮沸,然后向其中加入石花和苏合香,20min后,过滤得滤液,等到水降至室温后,向其中加入蜂蜜、食盐、酱油、黄酒,搅拌均匀后制得腌制液。
具体地,步骤(2)中,滚揉的时间为6小时,滚揉完成后,立即将鸡放入10℃的环境中,继续腌制15小时。
香酥烧鸡感官评定,评定指标包括嫩度、滋味、颜色、多汁性、酥脆感和总体可接受性:
表1 香酥烧鸡感官评定表
随机选取50人组成评定小组,对实施例1、2、3和对比例中市售普通的烧鸡进行感官评价,评价结果如表2所示:
表2香酥烧鸡的感官评价结果
项目 | 嫩度平均分 | 滋味平均分 | 颜色平均分 | 多汁性平均分 | 酥脆感 | 总体可接受性平均分 |
实施例1 | 7.2 | 6.8 | 6.9 | 7.3 | 7.6 | 7.3 |
实施例2 | 7.4 | 7.0 | 7.3 | 7.2 | 7.7 | 7.3 |
实施例3 | 7.5 | 7.1 | 7.4 | 7.0 | 7.7 | 7.5 |
对比例 | 6.7 | 6.3 | 6.0 | 6.3 | 5.0 | 6.0 |
由表2可知,本发明制得的香酥烧鸡,酥脆爽口,鸡肉细嫩,具有诱人的色泽以及口感,深受消费者喜爱。
需要说明的是,以上实施例仅用以说明本发明的技术方案而非限制。尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的范围,其均应涵盖在本发明的权利要求范围中。
Claims (3)
1.一种香酥烧鸡的制备方法,其特征在于,包括以下操作步骤:
(1)在活鸡宰杀前一星期内,每天下午对其喂药水40-60ml,其中药水由以下重量份的组分制成:雪莲花15-19份、青鱼胆草10-13份、莎草根12-14份、黄精8-12份、益智子11-13份、水200-220份;
(2)将鸡宰杀后,清洗干净,在其脖子末端、胸中部、腿中部各两处注射腌制液,每千克的鸡注射40-60g的腌制液,再用鸡总重0.5-0.8倍重的腌制液对其进行滚揉,其中腌制液由以下重量份的组分制成:石花4-6份、苏合香9-13份、蜂蜜6-9份、食盐11-16份、酱油5-7份、黄酒6-8份、水120-140份;
(3)将腌制完成后的鸡放入料液中,采用中火蒸煮15-20min后,取出鸡,将料液沥干,其中料液包括以下重量份的组分:白糖1-3份、食盐6-8份、黄酒3-5份、生姜1-2份、大葱4-6份、香薷10-14份、草果仁13-15份、石菖蒲12-16份、水150-170份;
(4)将蒸煮后的鸡表面均匀的撒上混合粉末,然后将其放入油锅中油炸,采用真空包装后,灭菌制得成品,其中混合粉末由以下重量份的组分制成:淀粉25-35份、板栗粉2-4份、薏苡仁粉8-10份。
2.根据权利要求1中所述的一种香酥烧鸡的制备方法,其特征在于,上述腌制液采用以下方法制成:将水煮沸,然后向其中加入石花和苏合香,15-20min后,过滤得滤液,等到水降至室温后,向其中加入蜂蜜、食盐、酱油、黄酒,搅拌均匀后制得腌制液。
3.根据权利要求2中所述的一种香酥烧鸡的制备方法,其特征在于,步骤(2)中,滚揉的时间为4-6小时,滚揉完成后,立即将鸡放入5-10℃的环境中,继续腌制12-15小时。
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