CN107156683A - 虫茶熏鸡的制备工艺 - Google Patents
虫茶熏鸡的制备工艺 Download PDFInfo
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Abstract
本发明公开了一种虫茶熏鸡的制备工艺,在熏鸡中加入了虫茶成分,据科学研究证实,虫茶富含钙、镁、锌、硒、黄酮、茶多酚、儿茶素、苷、槲皮素、鼠李糖、谷氨酸、山奈素、杨梅皮素、丙氨酸、生物真菌、杨芹素等数十几种人体所必需的氨基酸和微量元素。有开胃健脾、提神醒酒、解毒清热、降低血压等医药功能,本发明制得的熏鸡口感咸香,肉质细嫩,风味独特,同时具备独特保健效果。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种虫茶熏鸡的制备工艺。
背景技术
熏鸡因其味道鲜美,深受人们的喜爱。现有的熏鸡做法制作工艺简单粗糙,熏制后的产品色泽暗淡,没有光泽,在色、香、味上都欠佳。同时因其用料杂多,导致过于过于油腻,吃完后不容易消化且容易上火,保健效果欠佳。
如果能加入适当的配料,使之与熏鸡的做法巧妙结合在一起,无疑将是对熏鸡传统做法的一种改良,使之更能符合现代社会人们对于健康生活的需求。
发明内容
有鉴于此,本发明的目的是提供一种虫茶熏鸡的制备工艺,为了解决现有熏鸡制作过程中所遇到的上述问题,提供一种加入了虫茶成分的、制作工艺科学合理、制作周期短、色香味俱佳且具有保健作用的虫茶熏鸡,由于加入了虫茶成分,能够达到开胃健脾、促进消化的保健效果。
本发明的目的是通过以下技术方案实现的:
虫茶熏鸡的制备工艺,包括以下步骤:
1)浸泡:采用虫茶溶液对洗净后的鸡进行浸泡,浸泡时间为1-5小时,浸泡完成后取出滴干表层水分;
2)揉搓:用50-70g盐和100-200g的香料混合后,涂抹到鸡的内膛和外表面上,涂抹的同时进行揉搓,直到鸡肉不再出水,然后静置腌制3-5小时;
3)烫皮:用90-120℃的热水浸烫鸡30-40秒钟;
4)晾干:将烫皮后的鸡放在阴凉通风处进行晾干;
5)熏制:熏制:将鸡挂入熏炉熏制,炉温达到65℃-75℃,每10-15分钟翻检一次;经过时间为3-5小时的熏制,即为制成的虫茶熏鸡。
特别地,所述虫茶溶液采用重量份数比为2-8:100的虫茶和饮用水配置而成。
特别地,所述香料由花椒、八角、草果、香叶、虫茶混合制成;花椒、八角、草果、香叶、虫茶按3~5:2~3:1~2:0.5~1:0.1~0.2的重量比进行混合后破碎成粉面状得到。
本发明的有益效果是:本发明的熏鸡加入了虫茶成分,据科学研究证实,虫茶富含钙、镁、锌、硒、黄酮、茶多酚、儿茶素、苷、槲皮素、鼠李糖、谷氨酸、山奈素、杨梅皮素、丙氨酸、生物真菌、杨芹素等数十几种人体所必需的氨基酸和微量元素。本发明的熏鸡味美可口,爽目沁心,口感咸香,肉质细嫩,风味独特,有开胃健脾、提神醒酒、解毒清热、降低血压等医药功能。
本发明的其他优点、目标和特征在某种程度上将在随后的说明书中进行阐述,并且在某种程度上,基于对下文的考察研究对本领域技术人员而言将是显而易见的,或者可以从本发明的实践中得到教导。本发明的目标和其他优点可以通过下面的说明书和权利要求书来实现和获得。
具体实施方式
以下将对本发明的优选实施例进行详细的描述。应当理解,优选实施例仅为了说明本发明,而不是为了限制本发明的保护范围。
实施例一
本实施例的虫茶熏鸡的制备工艺,包括以下步骤:
1)浸泡:采用虫茶溶液对洗净后的鸡进行浸泡,浸泡时间为5小时,浸泡完成后取出滴干表层水分;本实施例中,虫茶溶液采用重量份数比为2:100的虫茶和煮沸的饮用水炮制而成。
2)揉搓:用50g盐和100g的香料混合后,涂抹到鸡的内膛和外表面上,涂抹的同时进行揉搓,直到鸡肉不再出水,然后静置腌制5小时;
3)烫皮:用900℃的热水浸烫鸡40秒钟;
4)晾干:将烫皮后的鸡放在阴凉通风处进行晾干;
5)熏制:将鸡挂入熏炉熏制,炉温达到65℃,每10分钟翻检一次;经过时间为5小时的熏制,即为制成的虫茶熏鸡。
本实施例中,香料由花椒、八角、草果、香叶、虫茶混合制成;花椒、八角、草果、香叶、虫茶按3:2:1:0.5∶0.1的重量比进行混合后破碎成粉面状得到。
实施例二
本实施例的虫茶熏鸡的制备工艺,包括以下步骤:
1)浸泡:采用虫茶溶液对洗净后的鸡进行浸泡,浸泡时间为3小时,浸泡完成后取出滴干表层水分;本实施例中,虫茶溶液采用重量份数比为5:100的虫茶和煮沸的饮用水炮制而成。
2)揉搓:用60g盐和150g的香料混合后,涂抹到鸡的内膛和外表面上,涂抹的同时进行揉搓,直到鸡肉不再出水,然后静置腌制4小时;
3)烫皮:用100℃的热水浸烫鸡35秒钟;
4)晾干:将烫皮后的鸡放在阴凉通风处进行晾干;
5)熏制:将鸡挂入熏炉熏制,炉温达到70℃,每12分钟翻检一次;经过时间为4小时的熏制,即为制成的虫茶熏鸡。
本实施例中,香料由花椒、八角、草果、香叶、虫茶混合制成;花椒、八角、草果、香叶、虫茶按4:2.5∶1.5∶0.6∶0.12的重量比进行混合后破碎成粉面状得到。
实施例三
本实施例的虫茶熏鸡的制备工艺,包括以下步骤:
1)浸泡:采用虫茶溶液对洗净后的鸡进行浸泡,浸泡时间为2小时,浸泡完成后取出滴干表层水分;本实施例中,虫茶溶液采用重量份数比为8:100的虫茶和煮沸的饮用水炮制而成。
2)揉搓:用70g盐和200g的香料混合后,涂抹到鸡的内膛和外表面上,涂抹的同时进行揉搓,直到鸡肉不再出水,然后静置腌制3小时;
3)烫皮:用120℃的热水浸烫鸡30秒钟;
4)晾干:将烫皮后的鸡放在阴凉通风处进行晾干;
5)熏制:将鸡挂入熏炉熏制,炉温达到75℃,每15分钟翻检一次;经过时间为3小时的熏制,即为制成的虫茶熏鸡。
本实施例中,香料由花椒、八角、草果、香叶、虫茶混合制成;花椒、八角、草果、香叶、虫茶按5:3:2∶1:0.2的重量比进行混合后破碎成粉面状得到。
上述实施例中,虫茶均采用贵州省赤水市出产的虫茶,赤水虫茶的制备工艺如下:
步骤一:挑选无瘢痕和腐败部分的野生白茶树的嫩叶,经清洗后晾晒;
步骤二:采用汽蒸的方式进行高温杀青,温度控制在100-120℃,时间为15-20分钟;
步骤三:待叶片自然冷却后,向叶面上喷洒淘米水和米汤的混合液;淘米水和米汤的混合液的总质量为嫩叶总质量的7%-10%。
步骤四:在通风状态下,使其自然发酵72-90小时;
步骤五:发酵完成后,将叶片摊开晾晒6-12小时,然后装入筐内;
步骤六:引化香夜蛾产卵,孵化后的夜蛾幼虫食用发酵后的嫩叶后,将其产生的排泄物收集筛选,选用颗粒匀称、无异色的作为虫茶成品,晾干即可。
虫茶富含钙、镁、锌、硒、黄酮、茶多酚、儿茶素、苷、槲皮素、鼠李糖、谷氨酸、山奈素、杨梅皮素、丙氨酸、生物真菌、杨芹素等数十几种人体所必需的氨基酸和微量元素,对人体非常有益。
最后说明的是,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,可以对本发明的技术方案进行修改或者等同替换,而不脱离本技术方案的宗旨和范围,其均应涵盖在本发明的。
Claims (3)
1.虫茶熏鸡的制备工艺,其特征在于:包括以下步骤:
1)浸泡:采用虫茶溶液对洗净后的鸡进行浸泡,浸泡时间为1-5小时,浸泡完成后取出滴干表层水分;
2)揉搓:用50-70g盐和100-200g的香料混合后,涂抹到鸡的内膛和外表面上,涂抹的同时进行揉搓,直到鸡肉不再出水,然后静置腌制3-5小时;
3)烫皮:用90-120℃的热水浸烫鸡30-40秒钟;
4)晾干:将烫皮后的鸡放在阴凉通风处进行晾干;
5)熏制:将鸡挂入熏炉熏制,炉温达到65℃-75℃,每10-15分钟翻检一次;经过时间为3-5小时的熏制,即为制成的虫茶熏鸡。
2.根据权利要求1所述的虫茶熏鸡的制备工艺,其特征在于:所述虫茶溶液采用重量份数比为2-8:100的虫茶和饮用水泡制而成。
3.根据权利要求1所述的虫茶熏鸡的制备工艺,其特征在于:所述香料由花椒、八角、草果、香叶、虫茶混合制成;花椒、八角、草果、香叶、虫茶按3~5:2~3:1~2:0.5~1:0.1~0.2的重量比进行混合后破碎成粉面状得到。
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