CN108294247A - 一种风味鸡翅的制作方法 - Google Patents
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Abstract
本发明提供一种风味鸡翅的制作方法,涉及食品技术领域,包括以下步骤:(1)称取卤料原料,将上述卤料原料加入到纱布袋中并扎紧袋口,在锅中放入油和冰糖,小火炒至深红色,再将鸡汤倒入,将装有卤料原料的纱布袋放入锅中,再加入酱油、盐,大火煮沸后小火熬煮,即可制成卤水;(2)称取腌料原料,将腌料原料混合均匀后,将鸡翅正反面都斜切三刀,放入开水中煮,除血水,去浮沫,捞起沥干后,加入到腌料中,腌制后取出;(3)将腌制后的鸡翅加入到卤水中煮沸,再小火煨,关火,让鸡翅在卤水中浸泡,充分入味,最后取出鸡翅杀菌、真空包装,得到成品,本发明制作方法简单,风味独特,口感好,老少咸宜,具有保健功能。
Description
技术领域
本发明涉及食品技术,具体涉及一种风味鸡翅的制作方法。
背景技术
鸡翅也称“鸡翼”“大转弯”,其肉少,皮富胶质。由于鸡翅富含脂肪、铜、蛋白质、维生素A等营养物质,使得鸡翅具有温中益气、补精添髓、强腰健胃等功效;鸡翅含有多量可强健血管及皮肤的成胶原及弹性蛋白等,对于血管、皮肤及内脏颇具效果;翅膀内所含大量的维生素A,远超过青椒。对视力、生长、上皮组织及骨骼的发育、精子的生成和胎儿的生长发育都是必需的,虽然在烹饪菜肴中,鸡翅是很受现代人喜欢的一种美食佳肴,但是目前鸡翅的口味比较单一,保健效果低,随着人们生活水平的提高,对鸡翅的口味,营养价值以及保健功效的要求越来越高。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种风味鸡翅的制作方法,制作方法简单,风味独特,口感好,老少咸宜,具有保健功能。
(二)技术方案
为实现以上目的,本发明通过以下技术方案予以实现:
一种风味鸡翅的制作方法,包括以下步骤:
(1)称取以下重量份的卤料原料:八角5-10份、桂皮3-5份、小茴香3-5份、甘草1-2份、三奈1-2份、甘菘1-2份、花椒8-12份、北沙参1-2份、草豆蔻1-2份、草果2-4份、党参3-5份、黄芪10-15份、淮山2-4份、罗汉果2-4份、干辣椒5-10份、生姜10-15份、大葱10-15份、陈皮10-15份、大蒜20-30份,将上述卤料原料加入到纱布袋中并扎紧袋口,在锅中放入油和冰糖,小火炒至深红色,再将鸡汤倒入,将装有卤料原料的纱布袋放入锅中,再加入酱油、盐,大火煮沸后小火熬煮20-30h,即可制成卤水;
(2)称取以下重量份的腌料原料:淀粉40-60份、鸡蛋清20-40份、柠檬汁20-40份、茉莉花茶粉末4-8份、胡椒粉4-8份,将腌料原料混合均匀后,将鸡翅正反面都斜切三刀,放入开水中煮2-3min除血水,去浮沫,捞起沥干后,加入到腌料中,腌制30-40min后取出;
(3)将腌制后的鸡翅加入到卤水中煮沸,再小火煨30-50min,关火,让鸡翅在卤水中浸泡1-2h,充分入味,最后取出鸡翅杀菌、真空包装,得到成品。
优选地,步骤(2)中鸡翅可以为鸡翅根、鸡翅中或鸡翅尖。
优选地,步骤(2)中淀粉可以为土豆淀粉、玉米淀粉或红薯淀粉。
优选地,步骤(2)中茉莉花茶粉末的目数为400-600。
优选地,步骤(2)中腌制温度为2-8℃。
优选地,步骤(3)中鸡翅杀菌方式为高压蒸汽杀菌,蒸汽压力为205.8kPa,蒸汽温度为132-134℃,高压蒸汽杀菌时间为4-8min。
(三)有益效果
本发明提供了一种风味鸡翅的制作方法,具有以下有益效果:
党参具有很好的保健作用,可提高免疫力,而且有安神静气,改善睡眠质量的作用,还能够补气,平衡消化系统,黄芪能补中益气,而且补而不腻,可以减轻卤料的油腻,增强体质,延年益寿,与党参一起保健效果更好,本发明鸡翅进行腌制后再通过香味醇厚的卤水进行卤制后加工而成,卤水中的香味和中药成分可以浸入鸡翅中,制作后的风味鸡翅具有益气健胃的保健功能,而且香味醇厚,口感爽滑,爽口不腻,回味悠长,口齿流香,风味独特,制作方法简单。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,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作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:
一种风味鸡翅的制作方法,包括以下步骤:
(1)称取以下重量份的卤料原料:八角6份、桂皮4份、小茴香4份、甘草1.5份、三奈1.5份、甘菘1.5份、花椒10份、北沙参1.5份、草豆蔻1.5份、草果3份、党参4份、黄芪12份、淮山3份、罗汉果3份、干辣椒8份、生姜13份、大葱12份、陈皮14份、大蒜25份,将上述卤料原料加入到纱布袋中并扎紧袋口,在锅中放入油和冰糖,小火炒至深红色,再将鸡汤倒入,将装有卤料原料的纱布袋放入锅中,再加入酱油、盐,大火煮沸后小火熬煮20-30h,即可制成卤水;
(2)称取以下重量份的腌料原料:土豆淀粉50份、鸡蛋清30份、柠檬汁30份、目数为400的茉莉花茶粉末5份、胡椒粉6份,将腌料原料混合均匀后,将鸡翅(鸡翅根)正反面都斜切三刀,放入开水中煮2-3min除血水,去浮沫,捞起沥干后,加入到腌料中,2-8℃腌制30-40min后取出;
(3)将腌制后的鸡翅加入到卤水中煮沸,再小火煨30-50min,关火,让鸡翅在卤水中浸泡1-2h,充分入味,最后取出鸡翅进行高压蒸汽杀菌,蒸汽压力为205.8kPa,蒸汽温度为132-134℃,高压蒸汽杀菌时间为4-8min,最后真空包装,得到成品。
实施例2:
一种风味鸡翅的制作方法,包括以下步骤:
(1)称取以下重量份的卤料原料:八角5份、桂皮3份、小茴香5份、甘草2份、三奈1份、甘菘1份、花椒10份、北沙参2份、草豆蔻1份、草果3份、党参4份、黄芪12份、淮山3份、罗汉果4份、干辣椒8份、生姜12份、大葱14份、陈皮12份、大蒜25份,将上述卤料原料加入到纱布袋中并扎紧袋口,在锅中放入油和冰糖,小火炒至深红色,再将鸡汤倒入,将装有卤料原料的纱布袋放入锅中,再加入酱油、盐,大火煮沸后小火熬煮20-30h,即可制成卤水;
(2)称取以下重量份的腌料原料:玉米淀粉40份、鸡蛋清25份、柠檬汁25份、目数为600的茉莉花茶粉末8份、胡椒粉8份,将腌料原料混合均匀后,将鸡翅(鸡翅中)正反面都斜切三刀,放入开水中煮2-3min除血水,去浮沫,捞起沥干后,加入到腌料中,2-8℃腌制30-40min后取出;
(3)将腌制后的鸡翅加入到卤水中煮沸,再小火煨30-50min,关火,让鸡翅在卤水中浸泡1-2h,充分入味,最后取出鸡翅进行高压蒸汽杀菌,蒸汽压力为205.8kPa,蒸汽温度为132-134℃,高压蒸汽杀菌时间为4-8min,最后真空包装,得到成品。
实施例3:
一种风味鸡翅的制作方法,包括以下步骤:
(1)称取以下重量份的卤料原料:八角5份、桂皮3份、小茴香3份、甘草1份、三奈1份、甘菘1份、花椒8份、北沙参1份、草豆蔻1份、草果2份、党参3份、黄芪10份、淮山2份、罗汉果2份、干辣椒5份、生姜10份、大葱10份、陈皮10份、大蒜20份,将上述卤料原料加入到纱布袋中并扎紧袋口,在锅中放入油和冰糖,小火炒至深红色,再将鸡汤倒入,将装有卤料原料的纱布袋放入锅中,再加入酱油、盐,大火煮沸后小火熬煮20-30h,即可制成卤水;
(2)称取以下重量份的腌料原料:红薯淀粉40份、鸡蛋清20份、柠檬汁20份、目数为400的茉莉花茶粉末4份、胡椒粉4份,将腌料原料混合均匀后,将鸡翅(鸡翅尖)正反面都斜切三刀,放入开水中煮2-3min除血水,去浮沫,捞起沥干后,加入到腌料中,2-8℃腌制30-40min后取出;
(3)将腌制后的鸡翅加入到卤水中煮沸,再小火煨30-50min,关火,让鸡翅在卤水中浸泡1-2h,充分入味,最后取出鸡翅进行高压蒸汽杀菌,蒸汽压力为205.8kPa,蒸汽温度为132-134℃,高压蒸汽杀菌时间为4-8min,最后真空包装,得到成品。
实施例4:
一种风味鸡翅的制作方法,包括以下步骤:
(1)称取以下重量份的卤料原料:八角10份、桂皮5份、小茴香5份、甘草2份、三奈2份、甘菘2份、花椒12份、北沙参2份、草豆蔻2份、草果4份、党参5份、黄芪15份、淮山4份、罗汉果4份、干辣椒10份、生姜15份、大葱15份、陈皮15份、大蒜30份,将上述卤料原料加入到纱布袋中并扎紧袋口,在锅中放入油和冰糖,小火炒至深红色,再将鸡汤倒入,将装有卤料原料的纱布袋放入锅中,再加入酱油、盐,大火煮沸后小火熬煮20-30h,即可制成卤水;
(2)称取以下重量份的腌料原料:玉米淀粉60份、鸡蛋清40份、柠檬汁40份、目数为600的茉莉花茶粉末8份、胡椒粉8份,将腌料原料混合均匀后,将鸡翅(鸡翅根、鸡翅中或鸡翅尖)正反面都斜切三刀,放入开水中煮2-3min除血水,去浮沫,捞起沥干后,加入到腌料中,2-8℃腌制30-40min后取出;
(3)将腌制后的鸡翅加入到卤水中煮沸,再小火煨30-50min,关火,让鸡翅在卤水中浸泡1-2h,充分入味,最后取出鸡翅进行高压蒸汽杀菌,蒸汽压力为205.8kPa,蒸汽温度为132-134℃,高压蒸汽杀菌时间为4-8min,最后真空包装,得到成品。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下,由语句“包括一个……”限定的要素,并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (6)
1.一种风味鸡翅的制作方法,其特征在于,包括以下步骤:
(1)称取以下重量份的卤料原料:八角5-10份、桂皮3-5份、小茴香3-5份、甘草1-2份、三奈1-2份、甘菘1-2份、花椒8-12份、北沙参1-2份、草豆蔻1-2份、草果2-4份、党参3-5份、黄芪10-15份、淮山2-4份、罗汉果2-4份、干辣椒5-10份、生姜10-15份、大葱10-15份、陈皮10-15份、大蒜20-30份,将上述卤料原料加入到纱布袋中并扎紧袋口,在锅中放入油和冰糖,小火炒至深红色,再将鸡汤倒入,将装有卤料原料的纱布袋放入锅中,再加入酱油、盐,大火煮沸后小火熬煮20-30h,即可制成卤水;
(2)称取以下重量份的腌料原料:淀粉40-60份、鸡蛋清20-40份、柠檬汁20-40份、茉莉花茶粉末4-8份、胡椒粉4-8份,将腌料原料混合均匀后,将鸡翅正反面都斜切三刀,放入开水中煮2-3min除血水,去浮沫,捞起沥干后,加入到腌料中,腌制30-40min后取出;
(3)将腌制后的鸡翅加入到卤水中煮沸,再小火煨30-50min,关火,让鸡翅在卤水中浸泡1-2h,充分入味,最后取出鸡翅杀菌、真空包装,得到成品。
2.如权利要求1所述的风味鸡翅的制作方法,其特征在于,步骤(2)中鸡翅可以为鸡翅根、鸡翅中或鸡翅尖。
3.如权利要求1所述的风味鸡翅的制作方法,其特征在于,步骤(2)中淀粉可以为土豆淀粉、玉米淀粉或红薯淀粉。
4.如权利要求1所述的风味鸡翅的制作方法,其特征在于,步骤(2)中茉莉花茶粉末的目数为400-600。
5.如权利要求1所述的风味鸡翅的制作方法,其特征在于,步骤(2)中腌制温度为2-8℃。
6.如权利要求1所述的风味鸡翅的制作方法,其特征在于,步骤(3)中鸡翅杀菌方式为高压蒸汽杀菌,蒸汽压力为205.8kPa,蒸汽温度为132-134℃,高压蒸汽杀菌时间为4-8min。
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