CN108308550A - 一种即食型药香鸡翅的制作方法 - Google Patents
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Abstract
本发明提供一种即食型药香鸡翅的制作方法，涉及食品技术领域，包括以下步骤：(1)制备卤料，将当归、人参、白芷、黄芪、桂皮、八角茴香粉碎成粉末后加入到黄酒中，最后将酱油、食盐、水加入，升温至回流40‑60min后冷却至室温；(2)在鸡翅的正反两面上打十字花刀，向上述卤料中加入淀粉搅拌均匀后将鸡翅加入，超声5‑10min后取出，手动按摩5‑10min后沥干水分并刷上蜂蜜；(3)将鸡翅进行微波烘烤，烘烤前预先在烤架上涂上一层食用油，烘烤直至熟透，迅速放入冰箱中进行冷却，再进行杀菌、包装后入库，具有口感丰富，入口清爽，药香浓郁，风味独特，开袋即食，保健效果突出的优点。
Description
技术领域
本发明涉及食品技术领域，具体涉及一种即食型药香鸡翅的制作方法。
背景技术
自古以来，人们大摆宴席时，有“无鸡不成宴”之称。鸡肉的蛋白质含量较高，脂肪和胆固醇较低，其中蛋白质约占23.3％，脂肪约占2.5％，其中含亚油酸20％左右。因此，鸡肉被认为是一种比红肉更健康的肉类食品受到消费者的青睐。鸡翅即鸡翼，俗称鸡翅膀，是整个鸡身最为鲜嫩可口的部位之一，鸡翅含有多量可强健血管及皮肤的胶原蛋白及弹性蛋白等，对于保持皮肤光泽、增强皮肤弹性以及血管、内脏均有好处。鸡翅内所含大量的VA，远超过青椒，对视力、生长、上皮组织及骨骼的发育和胎儿的生长发育都是必需的。鸡翅中的微量元素对调节身体状态，增加脂肪分解有明显帮助，鸡翅一年四季均适宜食用，尤其在强身健体或减脂阶段，可在低热量的前提下有效地补充高质量蛋白质，对保持运动状态和减脂期间保持体力极有帮助。另外，中医认为鸡翅还有温中益气、补精添髓、强腰健胃等功效。因此，鸡翅类制品一直深受消费者的喜爱。
目前的鸡翅做法仅仅限于烧烤、蜜汁、腌制等，口感单一，而且保健效果不突出，而且不能开袋即食。
发明内容
(一)解决的技术问题
针对现有技术的不足，本发明提供了一种即食型药香鸡翅的制作方法，口感丰富，入口清爽，药香浓郁，风味独特，开袋即食，保健效果突出。
(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：
一种即食型药香鸡翅的制作方法，包括以下步骤：
(1)制备卤料，先称取以下重量份的原料：当归5-10份、人参5-10份、白芷2-6份、黄芪3-5份、桂皮0.5-1.2份、八角茴香0.5-1.2份、黄酒60-80份、酱油5-10份、食盐10-20份、水20-40份，将当归、人参、白芷、黄芪、桂皮、八角茴香粉碎成粉末后加入到黄酒中，最后将酱油、食盐、水加入，升温至回流40-60min后冷却至室温；
(2)在鸡翅的正反两面上打十字花刀，向上述卤料中加入淀粉搅拌均匀后将鸡翅加入，超声5-10min后取出，手动按摩5-10min后沥干水分并刷上蜂蜜；
(3)将鸡翅进行微波烘烤，烘烤前预先在烤架上涂上一层食用油，烘烤直至熟透，迅速放入冰箱中进行冷却，再进行杀菌、包装后入库。
优选地，步骤(1)中黄酒与水的质量比为10-14:1。
优选地，步骤(2)中鸡翅可以为翅根、翅中、翅尖和翅肘中的任意一种。
优选地，步骤(2)中淀粉可以为土豆淀粉、绿豆淀粉和玉米淀粉中的任意一种。
优选地，步骤(2)中超声的功率为400-600W。
优选地，步骤(3)中食用油可以为大豆油、玉米油和菜籽油中的任意一种。
(三)有益效果
本发明提供了一种即食型药香鸡翅的制作方法，具有以下有益效果：
本发明即食型药香鸡翅口感丰富，入口清爽，不油腻，而且有独特的浓郁药香味，风味独特，老少咸宜，开袋即食，卤料中的中药保健成分浸入到鸡肉中，可以补元气，健脾胃，生津开胃，提高免疫力，保健效果突出，而且制造方法简单，鸡翅保存时间长，开袋即食。
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：
一种即食型药香鸡翅的制作方法，包括以下步骤：
(1)制备卤料，先称取以下重量份的原料：当归8份、人参7份、白芷5份、黄芪4份、桂皮1份、八角茴香1份、黄酒70份、酱油6份、食盐15份、水30份，将当归、人参、白芷、黄芪、桂皮、八角茴香粉碎成粉末后加入到黄酒中，最后将酱油、食盐、水加入，黄酒与水的质量比为12:1，升温至回流50min后冷却至室温；
(2)在鸡翅(翅中)的正反两面上打十字花刀，向上述卤料中加入土豆淀粉搅拌均匀后将鸡翅加入，超声8min后取出，超声的功率为500W，手动按摩7min后沥干水分并刷上蜂蜜；
(3)将鸡翅进行微波烘烤，烘烤前预先在烤架上涂上一层大豆油，烘烤直至熟透，迅速放入冰箱中进行冷却，再进行杀菌、包装后入库。
实施例2：
一种即食型药香鸡翅的制作方法，包括以下步骤：
(1)制备卤料，先称取以下重量份的原料：当归5份、人参8份、白芷6份、黄芪3份、桂皮0.8份、八角茴香1.2份、黄酒80份、酱油8份、食盐15份、水20份，将当归、人参、白芷、黄芪、桂皮、八角茴香粉碎成粉末后加入到黄酒中，最后将酱油、食盐、水加入，黄酒与水的质量比为14:1，升温至回流60min后冷却至室温；
(2)在鸡翅(翅中)的正反两面上打十字花刀，向上述卤料中加入绿豆淀粉搅拌均匀后将鸡翅加入，超声5min后取出，超声的功率为400W，手动按摩5min后沥干水分并刷上蜂蜜；
(3)将鸡翅进行微波烘烤，烘烤前预先在烤架上涂上一层玉米油，烘烤直至熟透，迅速放入冰箱中进行冷却，再进行杀菌、包装后入库。
实施例3：
一种即食型药香鸡翅的制作方法，包括以下步骤：
(1)制备卤料，先称取以下重量份的原料：当归5份、人参5份、白芷2份、黄芪3份、桂皮0.5份、八角茴香0.5份、黄酒60份、酱油5份、食盐10份、水20份，将当归、人参、白芷、黄芪、桂皮、八角茴香粉碎成粉末后加入到黄酒中，最后将酱油、食盐、水加入，黄酒与水的质量比为10:1，升温至回流40min后冷却至室温；
(2)在鸡翅(翅尖)的正反两面上打十字花刀，向上述卤料中加入玉米淀粉搅拌均匀后将鸡翅加入，超声5min后取出，超声的功率为400W，手动按摩5min后沥干水分并刷上蜂蜜；
(3)将鸡翅进行微波烘烤，烘烤前预先在烤架上涂上一层菜籽油，烘烤直至熟透，迅速放入冰箱中进行冷却，再进行杀菌、包装后入库。
实施例4：
一种即食型药香鸡翅的制作方法，包括以下步骤：
(1)制备卤料，先称取以下重量份的原料：当归10份、人参10份、白芷6份、黄芪5份、桂皮1.2份、八角茴香1.2份、黄酒80份、酱油10份、食盐20份、水40份，将当归、人参、白芷、黄芪、桂皮、八角茴香粉碎成粉末后加入到黄酒中，最后将酱油、食盐、水加入，黄酒与水的质量比为14:1，升温至回流60min后冷却至室温；
(2)在鸡翅(翅肘)的正反两面上打十字花刀，向上述卤料中加入玉米淀粉搅拌均匀后将鸡翅加入，超声10min后取出，超声的功率为600W，手动按摩10min后沥干水分并刷上蜂蜜；
(3)将鸡翅进行微波烘烤，烘烤前预先在烤架上涂上一层玉米油，烘烤直至熟透，迅速放入冰箱中进行冷却，再进行杀菌、包装后入库。
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)
1.一种即食型药香鸡翅的制作方法，其特征在于，包括以下步骤：
(1)制备卤料，先称取以下重量份的原料：当归5-10份、人参5-10份、白芷2-6份、黄芪3-5份、桂皮0.5-1.2份、八角茴香0.5-1.2份、黄酒60-80份、酱油5-10份、食盐10-20份、水20-40份，将当归、人参、白芷、黄芪、桂皮、八角茴香粉碎成粉末后加入到黄酒中，最后将酱油、食盐、水加入，升温至回流40-60min后冷却至室温；
(2)在鸡翅的正反两面上打十字花刀，向上述卤料中加入淀粉搅拌均匀后将鸡翅加入，超声5-10min后取出，手动按摩5-10min后沥干水分并刷上蜂蜜；
(3)将鸡翅进行微波烘烤，烘烤前预先在烤架上涂上一层食用油，烘烤直至熟透，迅速放入冰箱中进行冷却，再进行杀菌、包装后入库。
2.如权利要求1所述的即食型药香鸡翅的制作方法，其特征在于，步骤(1)中黄酒与水的质量比为10-14:1。
3.如权利要求1所述的即食型药香鸡翅的制作方法，其特征在于，步骤(2)中鸡翅可以为翅根、翅中、翅尖和翅肘中的任意一种。
4.如权利要求1所述的即食型药香鸡翅的制作方法，其特征在于，步骤(2)中淀粉可以为土豆淀粉、绿豆淀粉和玉米淀粉中的任意一种。
5.如权利要求1所述的即食型药香鸡翅的制作方法，其特征在于，步骤(2)中超声的功率为400-600W。
6.如权利要求1所述的即食型药香鸡翅的制作方法，其特征在于，步骤(3)中食用油可以为大豆油、玉米油和菜籽油中的任意一种。
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