CN107439984A - 一种麻辣鸡肉火锅的制作方法 - Google Patents
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Abstract
本发明公开了一种麻辣鸡肉火锅的制作方法,按照重量份称取以下原料:干红辣椒80‑220份、鸡腿肉块180‑320份、盐0.3‑1.2份、蒜蓉1‑5份、桂叶0.05‑1份、胡椒粉0.1‑1份、百里香0‑0.4份、墨角兰0‑0.4份、牛至0‑0.4份、荷兰芹0‑0.4份、鼠尾草0‑0.4份、迷迭香0‑0.4份、香薄荷0‑0.4份、豆瓣酱1‑30份、葱1‑5份、姜1‑5份;向加热锅中加入植物油,加热后再将葱、姜、蒜蓉、干红辣椒、豆瓣酱置入加热锅中煸炒出香味,再放入鸡腿肉块与其它原料并炒至鸡腿肉块8成熟即得。本发明在原有基础之上添加多味中草药材辅料,使麻辣鲜香更加诱人,滋补效果也更加明显,能更好的提升口感香味和丰富营养。
Description
技术领域
本发明涉及食品烹饪材料技术领域,具体是一种麻辣鸡肉火锅的制作方法。
背景技术
火锅具有食用方便、营养丰富的特点,深受广大群众喜爱,为聚会常选用的聚餐食品。其中“火锅鸡”起源于沧州,是数代沧州大厨在川味火锅的基础上经过精心改良形成了麻辣适口,味道醇厚的一道沧州特色美食。随着大众生活消费与认知水平的升级,对于酱料口味、品质和营养的多样化追求也越来越高。通常麻辣口味风味浓郁,含有大比例的辣椒、花椒和胡椒等强刺激性的调味料,口味浓郁,更能引起人的食欲,但是按目前的麻辣风味火锅底料多仅侧重于麻辣的调味料味道,却不能使肉香味更多的体现出来,营养流失严重。
发明内容
本发明的目的在于提供一种麻辣鸡肉火锅的制作方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:
一种麻辣鸡肉火锅的制作方法,包括以下步骤:
1)准备原料
按照重量份称取以下原料:干红辣椒80-220份、鸡腿肉块180-320份、盐0.3-1.2份、蒜蓉1-5份、桂叶0.05-1份、胡椒粉0.1-1份、百里香0-0.4份、墨角兰0-0.4份、牛至0-0.4份、荷兰芹0-0.4份、鼠尾草0-0.4份、迷迭香0-0.4份、香薄荷0-0.4份、豆瓣酱1-30份、葱1-5份、姜1-5份;
2)向加热锅中加入植物油,加热后再将葱、姜、蒜蓉、干红辣椒、豆瓣酱置入加热锅中煸炒出香味,再放入鸡腿肉块与其它原料并炒至鸡腿肉块8成熟即得。
作为本发明进一步的方案:步骤1)中,按照重量份称取以下原料:干红辣椒90-210份、鸡腿肉块190-310份、盐0.4-1.0份、蒜蓉1.5-4份、桂叶0.08-0.8份、胡椒粉0.1-0.8份、百里香0-0.2份、墨角兰0-0.2份、牛至0-0.2份、荷兰芹0-0.2份、鼠尾草0-0.2份、迷迭香0-0.2份、香薄荷0-0.2份、豆瓣酱1-28份、葱1-4份、姜1-4份。
作为本发明进一步的方案:步骤1)中,按照重量份称取以下原料:干红辣椒100-200份、鸡腿肉块200-300份、盐0.6-0.8份、蒜蓉2-3.5份、桂叶0.1-0.5份、胡椒粉0.2-0.6份、百里香0-0.1份、墨角兰0-0.1份、牛至0-0.1份、荷兰芹0-0.1份、鼠尾草0-0.1份、迷迭香0-0.1份、香薄荷0-0.1份、豆瓣酱1-25份、葱2-3.5份、姜2-3.5份。
作为本发明进一步的方案:步骤2)中,植物油的添加量为鸡腿肉块质量的10-50%。
作为本发明进一步的方案:步骤2)中,植物油的添加量为鸡腿肉块质量的15-45%。
作为本发明进一步的方案:还包括冷却后包装、灭菌步骤。
作为本发明进一步的方案:包装采用抽真空包装。
作为本发明进一步的方案:灭菌为置于喷淋式高压灭菌锅中灭菌,灭菌温度121℃,灭菌时间15-30min。
百里香具有镇痉、驱风、强壮作用,主治炎症、痉挛性咳嗽、百日咳、喉头肿痛。在烹调海鲜、肉类、鱼类等食品时,除去腥味,增加菜肴的风味。墨角兰有助消化、消胀气和解痉挛的作用。牛至解表;理气;清暑;利湿。主感冒发热;中暑;胸膈胀满;腹痛吐泻痢疾;黄疸;水肿;带下;小儿疽积;麻疹;皮肤瘙痒;疮疡肿痛;跌打损伤。荷兰芹的叶片大多用作香辛调味用,作沙拉配菜,水果和果菜沙拉的装饰及调香。香芹叶可除口臭,如吃葱蒜后,咀嚼一点香芹叶,可消除口齿中的异味。鼠尾草的香味浓烈刺鼻,夹杂些许樟脑的味道,可为各种食物增添沁人的香味。迷迭香是经常使用的香料,在牛排、土豆等料理以及烤制品中特别经常使用。清甜带松木香的气味和风味,香味浓郁,甜中带有苦味。香薄荷,叶、嫩枝或全草亦入药,治感冒发热、咳嗽、虚劳咳嗽、伤风感冒、头痛、咽痛、神经性头痛、胃肠胀气、跌打瘀痛、目赤辣痛、鼻衄、乌疗、全身麻木及小儿疮疖。嫩枝、叶常作调味香料食用。
与现有技术相比,本发明的有益效果是:
本发明在原有基础之上添加多味中草药材辅料,使麻辣鲜香更加诱人,滋补效果也更加明显,能更好的提升口感香味和丰富营养。本发明口味辛辣鲜香、丰富营养均衡、色泽亮丽是火锅鸡块的基础特色。
本发明口味独特,鸡块入味均匀,更加麻辣鲜香,口味独特,垂涎三尺流连忘返。本发明是一种营养膳食,更注重膳食搭配,各种中草药材营养元素突出且更加均衡,对于人体身体机能提升效果明显。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
本发明实施例中,一种麻辣鸡肉火锅的制作方法,包括以下步骤:
1)准备原料
按照重量份称取以下原料:干红辣椒80份、鸡腿肉块180份、盐0.3份、蒜蓉1份、桂叶0.05份、胡椒粉0.1份、豆瓣酱1份、葱1份、姜1份。
2)向加热锅中加入植物油,植物油的添加量为鸡腿肉块质量的10%,加热后再将葱、姜、蒜蓉、干红辣椒、豆瓣酱置入加热锅中煸炒出香味,再放入鸡腿肉块与其它原料并炒至鸡腿肉块8成熟即得。
实施例2
本发明实施例中,一种麻辣鸡肉火锅的制作方法,包括以下步骤:
1)准备原料
按照重量份称取以下原料:干红辣椒220份、鸡腿肉块320份、盐1.2份、蒜蓉5份、桂叶1份、胡椒粉1份、百里香0.4份、墨角兰0.4份、牛至0.4份、荷兰芹0.4份、鼠尾草0.4份、迷迭香0.4份、香薄荷0.4份、豆瓣酱30份、葱5份、姜5份。
2)向加热锅中加入植物油,植物油的添加量为鸡腿肉块质量的50%,加热后再将葱、姜、蒜蓉、干红辣椒、豆瓣酱置入加热锅中煸炒出香味,再放入鸡腿肉块与其它原料并炒至鸡腿肉块8成熟即得。
实施例3
本发明实施例中,一种麻辣鸡肉火锅的制作方法,包括以下步骤:
1)准备原料
按照重量份称取以下原料:干红辣椒90份、鸡腿肉块190份、盐0.4份、蒜蓉1.5份、桂叶0.08份、胡椒粉0.1份、百里香0.2份、墨角兰0.2份、牛至0.2份、荷兰芹0.2份、鼠尾草0.2份、迷迭香0.2份、香薄荷0.2份、豆瓣酱1份、葱1份、姜1份。
2)向加热锅中加入植物油,植物油的添加量为鸡腿肉块质量的15%,加热后再将葱、姜、蒜蓉、干红辣椒、豆瓣酱置入加热锅中煸炒出香味,再放入鸡腿肉块与其它原料并炒至鸡腿肉块8成熟冷却后抽真空包装、灭菌即得。灭菌为置于喷淋式高压灭菌锅中灭菌,灭菌温度121℃,灭菌时间15min。
实施例4
本发明实施例中,一种麻辣鸡肉火锅的制作方法,包括以下步骤:
1)准备原料
按照重量份称取以下原料:干红辣椒210份、鸡腿肉块310份、盐1.0份、蒜蓉4份、桂叶0.8份、胡椒粉0.8份、百里香0.2份、墨角兰0.2份、豆瓣酱28份、葱4份、姜4份。
2)向加热锅中加入植物油,植物油的添加量为鸡腿肉块质量的45%,加热后再将葱、姜、蒜蓉、干红辣椒、豆瓣酱置入加热锅中煸炒出香味,再放入鸡腿肉块与其它原料并炒至鸡腿肉块8成熟冷却后抽真空包装、灭菌即得。灭菌为置于喷淋式高压灭菌锅中灭菌,灭菌温度121℃,灭菌时间30min。
实施例5
本发明实施例中,一种麻辣鸡肉火锅的制作方法,包括以下步骤:
1)准备原料
按照重量份称取以下原料:干红辣椒100份、鸡腿肉块200份、盐0.6份、蒜蓉2份、桂叶0.1份、胡椒粉0.2份、百里香0.1份、墨角兰0.1份、牛至0.1份、荷兰芹0.1份、鼠尾草0.1份、迷迭香0.1份、香薄荷0.1份、豆瓣酱1份、葱2份、姜2份。
2)向加热锅中加入植物油,植物油的添加量为鸡腿肉块质量的20%,加热后再将葱、姜、蒜蓉、干红辣椒、豆瓣酱置入加热锅中煸炒出香味,再放入鸡腿肉块与其它原料并炒至鸡腿肉块8成熟冷却后抽真空包装、灭菌即得。灭菌为置于喷淋式高压灭菌锅中灭菌,灭菌温度121℃,灭菌时间20min。
实施例6
本发明实施例中,一种麻辣鸡肉火锅的制作方法,包括以下步骤:
1)准备原料
按照重量份称取以下原料:干红辣椒200份、鸡腿肉块300份、盐0.8份、蒜蓉3.5份、桂叶0.5份、胡椒粉0.6份、百里香0.1份、墨角兰0.1份、牛至0.1份、荷兰芹0.1份、鼠尾草0.1份、迷迭香0.1份、香薄荷0.1份、豆瓣酱25份、葱3.5份、姜3.5份。
2)向加热锅中加入植物油,植物油的添加量为鸡腿肉块质量的35%,加热后再将葱、姜、蒜蓉、干红辣椒、豆瓣酱置入加热锅中煸炒出香味,再放入鸡腿肉块与其它原料并炒至鸡腿肉块8成熟冷却后抽真空包装、灭菌即得。灭菌为置于喷淋式高压灭菌锅中灭菌,灭菌温度121℃,灭菌时间25min。
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。
Claims (8)
1.一种麻辣鸡肉火锅的制作方法,其特征在于,包括以下步骤:
1)准备原料
按照重量份称取以下原料:干红辣椒80-220份、鸡腿肉块180-320份、盐0.3-1.2份、蒜蓉1-5份、桂叶0.05-1份、胡椒粉0.1-1份、百里香0-0.4份、墨角兰0-0.4份、牛至0-0.4份、荷兰芹0-0.4份、鼠尾草0-0.4份、迷迭香0-0.4份、香薄荷0-0.4份、豆瓣酱1-30份、葱1-5份、姜1-5份;
2)向加热锅中加入植物油,加热后再将葱、姜、蒜蓉、干红辣椒、豆瓣酱置入加热锅中煸炒出香味,再放入鸡腿肉块与其它原料并炒至鸡腿肉块8成熟即得。
2.根据权利要求1所述的麻辣鸡肉火锅的制作方法,其特征在于,步骤1)中,按照重量份称取以下原料:干红辣椒90-210份、鸡腿肉块190-310份、盐0.4-1.0份、蒜蓉1.5-4份、桂叶0.08-0.8份、胡椒粉0.1-0.8份、百里香0-0.2份、墨角兰0-0.2份、牛至0-0.2份、荷兰芹0-0.2份、鼠尾草0-0.2份、迷迭香0-0.2份、香薄荷0-0.2份、豆瓣酱1-28份、葱1-4份、姜1-4份。
3.根据权利要求2所述的麻辣鸡肉火锅的制作方法,其特征在于,步骤1)中,按照重量份称取以下原料:干红辣椒100-200份、鸡腿肉块200-300份、盐0.6-0.8份、蒜蓉2-3.5份、桂叶0.1-0.5份、胡椒粉0.2-0.6份、百里香0-0.1份、墨角兰0-0.1份、牛至0-0.1份、荷兰芹0-0.1份、鼠尾草0-0.1份、迷迭香0-0.1份、香薄荷0-0.1份、豆瓣酱1-25份、葱2-3.5份、姜2-3.5份。
4.根据权利要求1所述的麻辣鸡肉火锅的制作方法,其特征在于,步骤2)中,植物油的添加量为鸡腿肉块质量的10-50%。
5.根据权利要求4所述的麻辣鸡肉火锅的制作方法,其特征在于,步骤2)中,植物油的添加量为鸡腿肉块质量的15-45%。
6.根据权利要求1所述的麻辣鸡肉火锅的制作方法,其特征在于,还包括冷却后包装、灭菌步骤。
7.根据权利要求6所述的麻辣鸡肉火锅的制作方法,其特征在于,包装采用抽真空包装。
8.根据权利要求6所述的麻辣鸡肉火锅的制作方法,其特征在于,灭菌为置于喷淋式高压灭菌锅中灭菌,灭菌温度121℃,灭菌时间15-30min。
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