CN108308543A - 一种风味可口鸡翅的制备方法 - Google Patents
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- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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Abstract
本发明公开一种风味可口鸡翅的制备方法,包括原料拣选、清洗、调味液的配制、烟熏、烤制、杀菌、包装;四大步骤,其中调味液中的中药提取物具有补气、提高免疫力的功效,如人参提取物、黄芪提取物,利用桂枝、金银花、橘皮、菊花等芳香性植物进行烟熏鸡翅,在烟熏过程中芳香性的烟雾溶解到酱缸内的调味液中,进一步浸入到鸡翅中,同时,将经调味液浸泡后的鸡翅置于烟雾中熏烤,芳香性的烟雾与鸡翅中的营养成分作用,使鸡翅口味清香,同时,熏烟中含有中药活性成分起到食补的功效。
Description
技术领域
本发明涉及鸡翅制备领域,具体是一种风味可口鸡翅的制备方法。
背景技术
鸡膀,连接鸡体至鸡翅的第一关节处,肉质较多;鸡翅有温中益气、补精添髓、强腰健胃等功效,鸡中翅相对翅尖和翅根来说,它的胶原蛋白含量丰富,对于保持皮肤光泽、增强皮肤弹性均有较佳的效果。鸡翅中蛋白质含量较高,其蛋白质中富含必须氨基酸,与蛋、乳制品中的氨基酸谱式极为相似,所以是优质蛋白质来源。鸡翅中的脂肪含量比较低,其脂类物质,较畜肉有较多的不饱和脂肪酸和亚油酸,能够降低对人体健康不利的低密度脂蛋白胆固醇。同时,鸡翅中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。并且鸡翅中富含维生素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。在中医看来,鸡翅尤其适合老年人和儿童、感冒发热、内火偏旺、痰湿偏重之人。
然而,随着生活水平的提高,人们对鸡翅的口味多样性需要也逐渐提高,而现有的鸡翅口味较为单一,无法满足人们口味多样化的需求。
基于,鸡翅高营养深受消费者青睐,一系列关于鸡翅制作工艺改进的研究相继报道,如中国专利号为:CN.201210518795.6,公开“一种调理熏鸡翅的低温联合干燥及中短波红外烘烤的快速制作方法”,通过该制作方法制备得到的鸡翅色泽较佳,但口感和营养价值仍需改进。
发明内容
(一)解决的技术问题
针对上述现有技术存在的不足,本发明提供种风味可口鸡翅的制备方法,通过本发明技术方案制备得到的鸡翅,不仅肉质鲜美,温中补气,且营养丰富。
(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:
一种风味可口鸡翅的制备方法,包括以下步骤:
(1)原料拣选、清洗:选取新鲜鸡翅1000-1500份,拔出残留的羽毛、清洗、沥干后备用;
(2)调味液的配制:将食盐1.2-2.2份、白糖5-17份、味精2.1-2.5份、米酒15-22份、红曲红0.01-0.03份、茶油2.5-3份、辣椒油1-1.5份、果汁5-9份、山楂提取物0.05-0.07份、山药提取物0.02-0.04份、人参提取物0.01-0.03份、黄芪提取物0.02-0.04份、丹参提取物0.01-0.02份,加入到500-550份的水中,混匀后置于酱缸内,将步骤(1)中的鸡翅放入到酱缸内,搅拌均匀后备用;
(3)烟熏:将步骤(2)中的酱缸放入到密封室内,酱缸的缸口不盖,将桂枝、金银花、橘皮、菊花,晒干后粉碎成粉料,将粉料均匀铺撒在刚砍下的松枝上,点燃松枝,产生熏烟,待熏烟完全充盈在整个密封室后,停止烟熏,酱缸静置2-3天后,捞出鸡翅,置于烤架上,继续用上述方法进行烟熏20-30h;
(4)烤制、杀菌、包装:将步骤(3)中经烟熏后的鸡翅烤制、杀菌操作后进行包装,得到成品。
优选地,所述步骤(2)中将食盐2份、白糖10份、味精2份、米酒20份、红曲红0.02份、茶油3份、辣椒油1.2份、果汁8份、山楂提取物0.06份、山药提取物0.023份、人参提取物0.02份、黄芪提取物0.03份、丹参提取物0.01份,加入到500份的水中。
优选地,所述步骤(2)中将食盐1.2份、白糖5份、味精2.1份、米酒22份、红曲红0.03份、茶油3份、辣椒油1.5份、果汁5份、山楂提取物0.05份、山药提取物0.04份、人参提取物0.03份、黄芪提取物0.04份、丹参提取物0.01份,加入到500份的水中。
优选地,所述步骤(2)中将食盐2.2份、白糖17份、味精2.5份、米酒15份、红曲红0.01份、茶油2.5份、辣椒油1份、果汁9份、山楂提取物0.06份、山药提取物0.03份、人参提取物0.03份、黄芪提取物0.02份、丹参提取物0.02份,加入到550份的水中。
优选地,所述步骤(3)中将桂枝50-60份、金银花20-30份、橘皮40-50份、菊花25-30份,晒干后粉碎成粉料,将粉料均匀铺撒在刚砍下的松枝上,点燃松枝,产生熏烟,待熏烟完全充盈在整个密封室后,停止烟熏,酱缸静置2天后,捞出鸡翅,置于烤架上,继续用上述方法进行烟熏25h。
优选地,所述步骤(3)中的粉料为100-200目筛细粉。
有益效果
本发明公开一种风味可口鸡翅的制备方法,制备方法包括原料拣选、清洗;调味液的配制;烟熏;烤制、杀菌、包装;四大步骤,其中调味液中的中药提取物具有补气、提高免疫力的功效,如人参提取物、黄芪提取物,步骤(3)中将桂枝、金银花、橘皮、菊花等芳香性植物进行烟熏,在烟熏过程中芳香性的烟雾溶解到酱缸内的调味液中,进一步浸入到鸡翅中,同时,将经调味液浸泡后的鸡翅置于烟雾中熏烤,芳香性的烟雾与鸡翅中的营养成分作用,使鸡翅口味清香,同时,熏烟中含有中药活性成分如金银花、橘皮、菊花内的活性成分,可以起到食补的功效。
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:
一种风味可口鸡翅的制备方法,包括以下步骤:
(1)原料拣选、清洗:选取新鲜鸡翅1000份,拔出残留的羽毛、清洗、沥干后备用;
(2)调味液的配制:将食盐2份、白糖10份、味精2份、米酒20份、红曲红0.02份、茶油3份、辣椒油1.2份、果汁8份、山楂提取物0.06份、山药提取物0.023份、人参提取物0.02份、黄芪提取物0.03份、丹参提取物0.01份,加入到500份的水中,混匀后置于酱缸内,将步骤(1)中的鸡翅放入到酱缸内,搅拌均匀后备用;
(3)烟熏:将步骤(2)中的酱缸放入到密封室内,酱缸的缸口不盖,将桂枝50份、金银花30份、橘皮50份、菊花30份,晒干后粉碎成200目筛的粉料,将粉料均匀铺撒在刚砍下的松枝上,点燃松枝,产生熏烟,待熏烟完全充盈在整个密封室后,停止烟熏,酱缸静置2天后,捞出鸡翅,置于烤架上,继续用上述方法进行烟熏20h;
(4)烤制、杀菌、包装:将步骤(3)中经烟熏后的鸡翅烤制、杀菌操作后进行包装,得到成品。
实施例2:
一种风味可口鸡翅的制备方法,包括以下步骤:
(1)原料拣选、清洗:选取新鲜鸡翅1300份,拔出残留的羽毛、清洗、沥干后备用;
(2)调味液的配制:将食盐1.2份、白糖5份、味精2.1份、米酒22份、红曲红0.03份、茶油3份、辣椒油1.5份、果汁5份、山楂提取物0.05份、山药提取物0.04份、人参提取物0.03份、黄芪提取物0.04份、丹参提取物0.01份,加入到500份的水中,混匀后置于酱缸内,将步骤(1)中的鸡翅放入到酱缸内,搅拌均匀后备用;
(3)烟熏:将步骤(2)中的酱缸放入到密封室内,酱缸的缸口不盖,将将桂枝60份、金银花30份、橘皮40份、菊花25份,晒干后粉碎成100目筛的粉料,将粉料均匀铺撒在刚砍下的松枝上,点燃松枝,产生熏烟,待熏烟完全充盈在整个密封室后,停止烟熏,酱缸静置3天后,捞出鸡翅,置于烤架上,继续用上述方法进行烟熏20h;
(4)烤制、杀菌、包装:将步骤(3)中经烟熏后的鸡翅烤制、杀菌操作后进行包装,得到成品。
实施例3:
一种风味可口鸡翅的制备方法,包括以下步骤:
(1)原料拣选、清洗:选取新鲜鸡翅1000份,拔出残留的羽毛、清洗、沥干后备用;
(2)调味液的配制:食盐2.2份、白糖17份、味精2.5份、米酒15份、红曲红0.01份、茶油2.5份、辣椒油1份、果汁9份、山楂提取物0.06份、山药提取物0.03份、人参提取物0.03份、黄芪提取物0.02份、丹参提取物0.02份,加入到550份的水中,混匀后置于酱缸内,将步骤(1)中的鸡翅放入到酱缸内,搅拌均匀后备用;
(3)烟熏:将步骤(2)中的酱缸放入到密封室内,酱缸的缸口不盖,将将桂枝55份、金银花25份、橘皮45份、菊花27份,晒干后粉碎成200目筛细粉的粉料,将粉料均匀铺撒在刚砍下的松枝上,点燃松枝,产生熏烟,待熏烟完全充盈在整个密封室后,停止烟熏,酱缸静置2.5天后,捞出鸡翅,置于烤架上,继续用上述方法进行烟熏25h;
(4)烤制、杀菌、包装:将步骤(3)中经烟熏后的鸡翅烤制、杀菌操作后进行包装,得到成品。
实施例4:
一种风味可口鸡翅的制备方法,包括以下步骤:
(1)原料拣选、清洗:选取新鲜鸡翅1400份,拔出残留的羽毛、清洗、沥干后备用;
(2)调味液的配制:将食盐1.8份、白糖10份、味精2.2份、米酒18份、红曲红0.02份、茶油2.8份、辣椒油1.0份、果汁6份、山楂提取物0.06份、山药提取物0.03份、人参提取物0.02份、黄芪提取物0.03份、丹参提取物0.01份,加入到530份的水中,混匀后置于酱缸内,将步骤(1)中的鸡翅放入到酱缸内,搅拌均匀后备用;
(3)烟熏:将步骤(2)中的酱缸放入到密封室内,酱缸的缸口不盖,将桂枝、金银花、橘皮、菊花,晒干后粉碎成粉料,将粉料均匀铺撒在刚砍下的松枝上,点燃松枝,产生熏烟,待熏烟完全充盈在整个密封室后,停止烟熏,酱缸静置3天后,捞出鸡翅,置于烤架上,继续用上述方法进行烟熏24h;
(4)烤制、杀菌、包装:将步骤(3)中经烟熏后的鸡翅烤制、杀菌操作后进行包装,得到成品。
实施例5:
一种风味可口鸡翅的制备方法,包括以下步骤:
(1)原料拣选、清洗:选取新鲜鸡翅1500份,拔出残留的羽毛、清洗、沥干后备用;
(2)调味液的配制:将食盐1.5份、白糖8份、味精2.4份、米酒18份、红曲红0.02份、茶油2.8份、辣椒油1.4份、果汁7份、山楂提取物0.06份、山药提取物0.03份、人参提取物0.02份、黄芪提取物0.03份、丹参提取物0.02份,加入到530份的水中,混匀后置于酱缸内,将步骤(1)中的鸡翅放入到酱缸内,搅拌均匀后备用;
(3)烟熏:将步骤(2)中的酱缸放入到密封室内,酱缸的缸口不盖,将桂枝、金银花、橘皮、菊花,晒干后粉碎成粉料,将粉料均匀铺撒在刚砍下的松枝上,点燃松枝,产生熏烟,待熏烟完全充盈在整个密封室后,停止烟熏,酱缸静置2天后,捞出鸡翅,置于烤架上,继续用上述方法进行烟熏25h;
(4)烤制、杀菌、包装:将步骤(3)中经烟熏后的鸡翅烤制、杀菌操作后进行包装,得到成品。
实施例6:
一种风味可口鸡翅的制备方法,包括以下步骤:
(1)原料拣选、清洗:选取新鲜鸡翅1450份,拔出残留的羽毛、清洗、沥干后备用;
(2)调味液的配制:将食盐2.0份、白糖12份、味精2.2份、米酒20份、红曲红0.02份、茶油2.8份、辣椒油1.1份、果汁7份、山楂提取物0.06份、山药提取物0.03份、人参提取物0.03份、黄芪提取物0.02份、丹参提取物0.02份,加入到550份的水中,混匀后置于酱缸内,将步骤(1)中的鸡翅放入到酱缸内,搅拌均匀后备用;
(3)烟熏:将步骤(2)中的酱缸放入到密封室内,酱缸的缸口不盖,将将桂枝58份、金银花28份、橘皮50份、菊花28份,晒干后粉碎成100目筛细粉的粉料,将粉料均匀铺撒在刚砍下的松枝上,点燃松枝,产生熏烟,待熏烟完全充盈在整个密封室后,停止烟熏,酱缸静置2.5天后,捞出鸡翅,置于烤架上,继续用上述方法进行烟熏25h;
(4)烤制、杀菌、包装:将步骤(3)中经烟熏后的鸡翅烤制、杀菌操作后进行包装,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,包括语句“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)
1.一种风味可口鸡翅的制备方法,其特征在于,包括以下步骤:
(1)原料拣选、清洗:选取新鲜鸡翅1000-1500份,拔出残留的羽毛、清洗、沥干后备用;
(2)调味液的配制:将食盐1.2-2.2份、白糖5-17份、味精2.1-2.5份、米酒15-22份、红曲红0.01-0.03份、茶油2.5-3份、辣椒油1-1.5份、果汁5-9份、山楂提取物0.05-0.07份、山药提取物0.02-0.04份、人参提取物0.01-0.03份、黄芪提取物0.02-0.04份、丹参提取物0.01-0.02份,加入到500-550份的水中,混匀后置于酱缸内,将步骤(1)中的鸡翅放入到酱缸内,搅拌均匀后备用;
(3)烟熏:将步骤(2)中的酱缸放入到密封室内,酱缸的缸口不盖,将桂枝、金银花、橘皮、菊花,晒干后粉碎成粉料,将粉料均匀铺撒在刚砍下的松枝上,点燃松枝,产生熏烟,待熏烟完全充盈在整个密封室后,停止烟熏,酱缸静止2-3天后,捞出鸡翅,置于烤架上,继续用上述方法进行烟熏20-30h;
(4)烤制、杀菌、包装:将步骤(3)中经烟熏后的鸡翅烤制、杀菌操作后进行包装,得到成品。
2.根据权利要求1所述的风味可口鸡翅的制备方法,其特征在于,所述步骤(2)中将食盐2份、白糖10份、味精2份、米酒20份、红曲红0.02份、茶油3份、辣椒油1.2份、果汁8份、山楂提取物0.06份、山药提取物0.023份、人参提取物0.02份、黄芪提取物0.03份、丹参提取物0.01份,加入到500份的水中。
3.根据权利要求1所述的风味可口鸡翅的制备方法,其特征在于,所述步骤(2)中将食盐1.2份、白糖5份、味精2.1份、米酒22份、红曲红0.03份、茶油3份、辣椒油1.5份、果汁5份、山楂提取物0.05份、山药提取物0.04份、人参提取物0.03份、黄芪提取物0.04份、丹参提取物0.01份,加入到500份的水中。
4.根据权利要求1所述的风味可口鸡翅的制备方法,其特征在于,所述步骤(2)中将食盐2.2份、白糖17份、味精2.5份、米酒15份、红曲红0.01份、茶油2.5份、辣椒油1份、果汁9份、山楂提取物0.06份、山药提取物0.03份、人参提取物0.03份、黄芪提取物0.02份、丹参提取物0.02份,加入到550份的水中。
5.根据权利要求1所述的风味可口鸡翅的制备方法,其特征在于,所述步骤(3)中将桂枝50-60份、金银花20-30份、橘皮40-50份、菊花25-30份,晒干后粉碎成粉料,将粉料均匀铺撒在刚砍下的松枝上,点燃松枝,产生熏烟,待熏烟完全充盈在整个密封室后,停止烟熏,酱缸静止2天后,捞出鸡翅,置于烤架上,继续用上述方法进行烟熏25h。
6.根据权利要求1所述的风味可口鸡翅的制备方法,其特征在于,所述步骤(3)中的粉料为100-200目筛细粉。
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