CN108576756A - 一种卤汤及扒鸡的制作工艺 - Google Patents
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Abstract
本发明公开了一种卤汤,按重量份计,制作原料包括:水1000份、丁香0.3‑0.4份、白芷0.06‑0.13份、八角6‑8份、良姜0.5‑1.5份、陈皮0.5‑1份、肉桂0.5‑1.5份、砂仁1‑2份、荜拨0.1‑0.2份、白蔻0.1‑0.5份、肉豆蔻0.5‑0.7份、花椒1‑2份、食盐20‑30份,本发明还公开了一种扒鸡的制作工艺,包括喷淋蜂蜜喷淋液、油炸、在上述卤汤中滚沸20‑30min,后文火煮制2.5‑3.5h,达到了提高扒鸡的食用健康性、简化制作流程的效果。
Description
技术领域
本发明涉及食品加工技术领域,特别涉及一种卤汤及扒鸡的制作工艺。
背景技术
扒鸡是传统风味特色名吃,以肉烂脱骨、色鲜味美、肥而不腻、营养丰富等特点而著称,深受消费者的喜爱。
现有的可参考公开号为CN107535876A的中国专利申请,其公开了一种德州扒鸡的加工新工艺,包括如下步骤:原料处理、滚揉、腌制、整形、淋蜜、油炸和包装杀菌,在滚揉步骤中香料卤水包括以下成分:八角、桂皮、山奈、白芷、小茴香、香叶、丁香、陈皮、白蔻和花椒。
随着现代生活水平的提高以及健康理念的普及深入,消费者在选购食品时越来越关注食品的健康性能,如何提高食品的食用健康性能,以符合现代消费者的消费理念,是目前的研究重点。此外,上述扒鸡的制作工艺步骤较多,延长了制作周期,提高了加工成本。
发明内容
针对现有技术不足,本发明提供一种卤汤及扒鸡的制作工艺,以达到提高扒鸡的食用健康性、简化制作流程的效果。
本发明的上述技术目的是通过以下技术方案得以实现的:
一种卤汤,按重量份计,制作原料包括:水1000份、丁香0.3-0.4份、白芷0.06-0.13份、八角6-8份、良姜0.5-1.5份、陈皮0.5-1份、肉桂0.5-1.5份、砂仁1-2份、荜拨0.1-0.2份、白蔻0.1-0.5份、肉豆蔻0.5-0.7份、花椒1-2份、食盐20-30份。
较佳的,按重量份计,制作原料包括:水1000份、丁香0.36份、白芷0.1份、八角7份、良姜1份、陈皮0.7份、肉桂1份、砂仁1.5份、荜拨0.15份、白蔻0.2份、肉豆蔻0.6份、花椒1.5份、食盐24份。
通过采用上述方案,八角、陈皮、白蔻、肉豆蔻、荜拨具有调中理气的作用,丁香和八角具有治疗消化不良的作用,丁香、肉桂、荜拨具有暖脾胃的功效,八角、荜拨具有健胃养胃的功效,丁香还具有开胃的功效,通过合理的配比,用于扒鸡的制作,使得食用者在享受美食的同时,还能健脾胃、促消化,提高扒鸡食用的功能性。荜拨中的芝麻脂素和白芷具有抗氧化、美容养颜的作用,荜拨中的芝麻脂素具有抑制血压升高的作用,进一步提高扒鸡食用的功能性。
本发明的目的二:提供一种扒鸡的制作工艺,包括有以下步骤:
S1取原料整鸡,均匀喷淋蜂蜜喷淋液;
S2将喷淋完毕的原料整鸡油炸至表面呈金黄色;
S3将油炸完毕的原料整鸡在权利要求1-2任一项所述卤汤中煮制。
较佳的,S1中所述蜂蜜喷淋液由蜂蜜和水调和而成,蜂蜜所占质量比为30-45%。
较佳的,S2中所述原料整鸡在170-190℃下油炸35-50s。
较佳的,S3中所述原料整鸡在卤汤中滚沸20-30min,后文火煮制2.5-3.5h。
通过采用上述方案,通过配料和制作工艺的合理结合,提升扒鸡的色泽,在扒鸡的整个制作过程中不再额外添加色素,提高扒鸡的食用健康性。制作工序少,周期短,利于提高加工效率,且对扒鸡的营养物质破坏率低,有利于提高扒鸡中营养物质的多样性和完整性。
较佳的,S1中所述蜂蜜为枣花蜜。
通过采用上述方案,枣花蜜具有健胃养胃的功效,进一步提高扒鸡食用的功能性。
较佳的,S1中所述原料整鸡为三黄鸡。
通过采用上述方案,三黄鸡肉质嫩滑、皮脆骨软、脂肪丰满、味道鲜美,适宜制作扒鸡。
综上所述,本发明具有以下有益效果:
1、八角、陈皮、白蔻、肉豆蔻、砂仁、荜拨具有调中理气的作用,丁香和八角具有治疗消化不良的作用,丁香、肉桂、荜拨具有暖脾胃的功效,八角、荜拨以及枣花蜜具有健胃养胃的功效,丁香还具有开胃的功效,通过合理的配比,用于扒鸡的制作,使得食用者在享受美食的同时,还能健脾胃、促消化,提高扒鸡食用的功能性;
2、荜拨中的芝麻脂素和白芷具有抗氧化、美容养颜的作用,进一步提高扒鸡食用的功能性;
3、荜拨中的芝麻脂素具有抑制血压升高的作用,进一步提高扒鸡食用的功能性;
4、通过配料和制作工艺的合理结合,提升扒鸡的色泽,即使在扒鸡的整个制作过程中不再额外添加色素,也能使得扒鸡色泽金黄,提高扒鸡的食用健康性;
5、制作工序少,周期短,利于提高加工效率,且对扒鸡的营养物质破坏率低,有利于提高扒鸡中营养物质的多样性和完整性。
具体实施方式
以下对本发明作进一步详细说明。
实施例1
一种扒鸡,制作步骤如下:
S1取原料整鸡三黄鸡,制作造型,之后均匀喷淋蜂蜜喷淋液,蜂蜜喷淋液由枣花蜜和水调和而成,枣花蜜所占质量比为30%;
S2将喷淋完毕的三黄鸡在170℃下油炸35s,至三黄鸡的表面呈金黄色;
S3将油炸完毕的三黄鸡在卤汤中滚沸20min,后文火煮制2.5h,卤汤的配比为:每1000g水中加入丁香0.3g、白芷0.06g、八角6-8g、良姜0.5g、陈皮0.5g、肉桂0.5g、砂仁1g、荜拨0.1g、白蔻0.1g、肉豆蔻0.5g、花椒1g、食盐20g。
实施例2-6与实施例1的区别在于各步骤中的参数设置及组分配比不同,实施例1-6中的参数设置及组分配比列于表1。
表1实施例1-6中的参数设置及组分配比。
色泽:目测观察实施例1-6中制作的扒鸡的色泽;
口感测试:招募志愿者60人,平均分成6组,每组10人,6组志愿者分别对采用实施例1-6中的制备工艺制得的扒鸡进行试吃,测试扒鸡是否肉烂脱骨、色鲜味美、肥而不腻。记录每个人的试吃体验,分为口感佳、口感良、口感差三个等级,计算比例,
测试结果如表2所示。
表2实施例1-6的色泽及口感测试结果。
由表2可以看出,色泽方面,实施例1-6中的扒鸡均色泽金黄,说明本发明中的配料配比和制作工艺结合的较为合理,即使在扒鸡的整个制作过程中未额外添加色素,也可有效提升扒鸡的色泽。
口感方面,实施例1-3均优于实施例4-6,尤其是实施例2,获得了试吃志愿者的认可。将实施例4-6与实施例2进行对比,可以看出,当卤汤中缺少部分组分时,口感均出现明显下降。说明,本发明中的卤汤的配方组分选用合理,能够有效提升扒鸡的口感,且制作过程中的参数设置合理,扒鸡能够均匀吸收配料中的成分,肉烂脱骨、色鲜味美、肥而不腻。
此外,八角、陈皮、白蔻、肉豆蔻、砂仁、荜拨具有调中理气的作用,丁香和八角具有治疗消化不良的作用,丁香、肉桂、荜拨具有暖脾胃的功效,八角、荜拨以及枣花蜜具有健胃养胃的功效,丁香还具有开胃的功效,通过合理的配比,用于扒鸡的制作,使得食用者在享受美食的同时,还能健脾胃、促消化。荜拨中的芝麻脂素和白芷具有抗氧化、美容养颜的作用,荜拨中的芝麻脂素具有抑制血压升高的作用。综上,本发明的扒鸡具有良好的食用健康性和食用功能性。
此外,制作工序少,周期短,利于提高加工效率,且对扒鸡的营养物质破坏率低,有利于提高扒鸡中营养物质的多样性和完整性。
营养成分检测
对实施例2制作的扒鸡进行营养成分检测,能量、蛋白质、脂肪、碳水化合物和钠的检测依据分别为GB 28050-2011、GB 5009.5-2016第一法、GB 5009.6-2016第二法、GB 28050-2011、GB 5009.268-2016第二法,检测结果列于表3。
表3实施例2制作的扒鸡的营养成分检测结果。
检测项目 | 单位 | 实施例2 |
能量 | KJ/100g | 854 |
蛋白质 | g/100g | 23.3 |
脂肪 | g/100g | 12.0 |
碳水化合物 | g/100g | 0.8 |
钠 | mg/100g | 681 |
本具体实施例仅仅是对本发明的解释,其并不是对本发明的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本发明的权利要求范围内都受到专利法的保护。
Claims (8)
1.一种卤汤,其特征在于,按重量份计,制作原料包括:水1000份、丁香0.3-0.4份、白芷0.06-0.13份、八角6-8份、良姜0.5-1.5份、陈皮0.5-1份、肉桂0.5-1.5份、砂仁1-2份、荜拨0.1-0.2份、白蔻0.1-0.5份、肉豆蔻0.5-0.7份、花椒1-2份、食盐20-30份。
2.根据权利要求1所述的一种卤汤,其特征在于,按重量份计,制作原料包括:水1000份、丁香0.36份、白芷0.1份、八角7份、良姜1份、陈皮0.7份、肉桂1份、砂仁1.5份、荜拨0.15份、白蔻0.2份、肉豆蔻0.6份、花椒1.5份、食盐24份。
3.一种扒鸡的制作工艺,其特征在于:包括有以下步骤:
S1取原料整鸡,均匀喷淋蜂蜜喷淋液;
S2将喷淋完毕的原料整鸡油炸至表面呈金黄色;
S3将油炸完毕的原料整鸡在权利要求1-2任一项所述卤汤中煮制。
4.根据权利要求3所述的一种扒鸡的制作工艺,其特征在于:S1中所述蜂蜜喷淋液由蜂蜜和水调和而成,蜂蜜所占质量比为30-45%。
5.根据权利要求3所述的一种扒鸡的制作工艺,其特征在于:S2中所述原料整鸡在170-190℃下油炸35-50s。
6.根据权利要求3所述的一种扒鸡的制作工艺,其特征在于:S3中所述原料整鸡在卤汤中滚沸20-30min,后文火煮制2.5-3.5h。
7.根据权利要求3所述的一种扒鸡的制作工艺,其特征在于:S1中所述蜂蜜为枣花蜜。
8.根据权利要求3所述的一种扒鸡的制作工艺,其特征在于:S1中所述原料整鸡为三黄鸡。
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