CN108967865A - 一种清香糯米鸡料理包及其制备方法 - Google Patents
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Abstract
本发明公开了一种清香糯米鸡料理包，由下列重量配比的原料制备而成：糯米70‑80份、鸡肉20‑30份、猪肉5‑10份、茭白3‑8份、胡萝卜3‑8份、杏鲍菇3‑8份、花生米2‑5份、荷叶、鲜茉莉花10‑15份、大蒜3‑5份、生抽3‑4份、蚝油3‑4份、砂糖4‑6份、盐3‑5份、菜籽油2‑3份。本发明在食用时所需加工时间短，符合现在快节奏的生活状态，而且兼顾营养、口味、色泽等各方面要求，在糯米鸡的制作过程中，不仅带有浓浓的茉莉花香，还使糯米鸡滋味鲜浓醇厚、更易上口，还实现了营养素互补，提高营养价值，满足不同人群的需要，丰富糯米鸡制品的种类。
Description
技术领域
本发明涉及食品加工技术领域，特别涉及一种清香糯米鸡料理包及其制备方法。
背景技术
随着人们生活水平的提高，工作节奏的加快和餐饮业的迅速发展，快餐食品调理化已逐渐成为市场需求的热点，消费者对各种具有安全、营养、卫生、方便的调理型快餐食品的需求越来越高。料理包无论是在食品的配送、保存、管理等方面都比传统的现场加工更能有效的降低成本。目前市场上调理食品比较单调，很难满足消费者的需求。因此，开发符合人们需求的新式菜肴产品，开发色、香、味、质俱佳的调理食品是很有必要，它可以替代传统餐饮，具有营养均衡、风味良好、安全卫生、方便快捷特色的菜肴食品。为此，我们提出一种清香糯米鸡料理包及其制备方法。
发明内容
本发明的主要目的在于提供一种清香糯米鸡料理包及其制备方法，可以有效解决背景技术中的问题。
为实现上述目的，本发明采取的技术方案为：
一种清香糯米鸡料理包，由下列重量配比的原料制备而成：糯米70-80份、鸡肉20-30份、猪肉5-10份、茭白3-8份、胡萝卜3-8份、杏鲍菇3-8份、花生米2-5份、荷叶、鲜茉莉花10-15份、大蒜3-5份、生抽3-4份、蚝油3-4份、砂糖4-6份、盐3-5份、菜籽油2-3份。
一种清香糯米鸡料理包的制备方法，包括以下步骤：
a.取鸡肉清洗后沥干，切丁，并用盐、生抽、蚝油和蒜片拌匀腌制3-4h；
b.取糯米清洗后浸泡3-4h；
c.取茭白切丁、杏鲍菇切丁并用开水焯2-3min、胡萝卜切丁、猪肉切丁后放置容器，加生抽、蚝油、砂糖拌匀；
d.炸制花生米；
e.将鲜茉莉花取瓣；
f.将步骤a、b、c、d、e中所有的食材如容器拌匀，用荷叶包裹，并扎紧，入锅蒸3-4h；
g.将步骤f中糯米鸡取出晾至室温，再使用真空包装机抽真空包装,在0.1MPa真空度条件下持续抽真空48-51s,再热封，最后将得到的料理包置于0.1MPa,121℃条件下灭菌处理7-9min,冷却至室温即可；
进一步地，所述步骤a中，鸡肉为鸡胸脯肉，切丁规格为1-2cm3。
进一步地，所述步骤c中茭白、杏鲍菇、胡萝卜和猪肉的切丁规格为1-2cm3。
进一步地，所述步骤d中，花生米去皮，取菜籽油入锅预热后，将花生米入锅炸制金黄。
进一步地，所述菜籽油预热温度为150-180℃。
进一步地，所述步骤f中蒸制温度为200-240℃。
与现有技术相比，本发明具有如下有益效果：食用时所需加工时间短，符合现在快节奏的生活状态，而且兼顾营养、口味、色泽等各方面要求，在糯米鸡的制作过程中，不仅带有浓浓的茉莉花香，还使糯米鸡滋味鲜浓醇厚、更易上口，还实现了营养素互补，提高营养价值，满足不同人群的需要，丰富糯米鸡制品的种类。
具体实施方式
为使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施方式，进一步阐述本发明。
实施例1：
一种清香糯米鸡料理包，由下列重量配比的原料制备而成：糯米70份、鸡肉20份、猪肉5份、茭白3份、胡萝卜3份、杏鲍菇3份、花生米2份、荷叶、鲜茉莉花10份、大蒜3份、生抽3份、蚝油3份、砂糖4份、盐3份、菜籽油2份。
权利要求1所述的一种清香糯米鸡料理包的制备方法，包括以下步骤：
a.取鸡肉清洗后沥干，切丁，并用盐、生抽、蚝油和蒜片拌匀腌制3h；
b.取糯米清洗后浸泡3h；
c.取茭白切丁、杏鲍菇切丁并用开水焯2min、胡萝卜切丁、猪肉切丁后放置容器，加生抽、蚝油、砂糖拌匀；
d.炸制花生米；
e.将鲜茉莉花取瓣；
f.将步骤a、b、c、d、e中所有的食材如容器拌匀，用荷叶包裹，并扎紧，入锅蒸3h；
g.将步骤f中糯米鸡取出晾至室温，再使用真空包装机抽真空包装,在0.1MPa真空度条件下持续抽真空48s,再热封，最后将得到的料理包置于0.1MPa,121℃条件下灭菌处理7min,冷却至室温即可；
其中，所述步骤a中，鸡肉为鸡胸脯肉，切丁规格为1cm3。
其中，所述步骤c中茭白、杏鲍菇、胡萝卜和猪肉的切丁规格为1cm3。
其中，所述步骤d中，花生米去皮，取菜籽油入锅预热后，将花生米入锅炸制金黄。
其中，所述菜籽油预热温度为150℃。
其中，所述步骤f中蒸制温度为200℃。
实施例2：
一种清香糯米鸡料理包，由下列重量配比的原料制备而成：糯米80份、鸡肉30份、猪肉10份、茭白8份、胡萝卜8份、杏鲍菇8份、花生米5份、荷叶、鲜茉莉花15份、大蒜5份、生抽4份、蚝油4份、砂糖6份、盐5份、菜籽油3份。
一种清香糯米鸡料理包的制备方法，包括以下步骤：
a.取鸡肉清洗后沥干，切丁，并用盐、生抽、蚝油和蒜片拌匀腌制4h；
b.取糯米清洗后浸泡4h；
c.取茭白切丁、杏鲍菇切丁并用开水焯3min、胡萝卜切丁、猪肉切丁后放置容器，加生抽、蚝油、砂糖拌匀；
d.炸制花生米；
e.将鲜茉莉花取瓣；
f.将步骤a、b、c、d、e中所有的食材如容器拌匀，用荷叶包裹，并扎紧，入锅蒸4h；
g.将步骤f中糯米鸡取出晾至室温，再使用真空包装机抽真空包装,在0.1MPa真空度条件下持续抽真空51s,再热封，最后将得到的料理包置于0.1MPa,121℃条件下灭菌处理9min,冷却至室温即可；
其中，所述步骤a中，鸡肉为鸡胸脯肉，切丁规格为2cm3。
其中，所述步骤c中茭白、杏鲍菇、胡萝卜和猪肉的切丁规格为2cm3。
其中，所述步骤d中，花生米去皮，取菜籽油入锅预热后，将花生米入锅炸制金黄。
其中，所述菜籽油预热温度为180℃。
其中，所述步骤f中蒸制温度为240℃。
以上所述的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通技术人员对本发明的技术方案作出的各种变形和改进，均应落入本发明的保护范围内。
Claims (7)
1.一种清香糯米鸡料理包，其特征在于，由下列重量配比的原料制备而成：糯米70-80份、鸡肉20-30份、猪肉5-10份、茭白3-8份、胡萝卜3-8份、杏鲍菇3-8份、花生米2-5份、荷叶、鲜茉莉花10-15份、大蒜3-5份、生抽3-4份、蚝油3-4份、砂糖4-6份、盐3-5份、菜籽油2-3份。
2.权利要求1所述的一种清香糯米鸡料理包的制备方法，其特征在于，包括以下步骤：
a.取鸡肉清洗后沥干，切丁，并用盐、生抽、蚝油和蒜片拌匀腌制3-4h；
b.取糯米清洗后浸泡3-4h；
c.取茭白切丁、杏鲍菇切丁并用开水焯2-3min、胡萝卜切丁、猪肉切丁后放置容器，加生抽、蚝油、砂糖拌匀；
d.炸制花生米；
e.将鲜茉莉花取瓣；
f.将步骤a、b、c、d、e中所有的食材如容器拌匀，用荷叶包裹，并扎紧，入锅蒸3-4h；
g.将步骤f中糯米鸡取出晾至室温，再使用真空包装机抽真空包装,在0.1MPa真空度条件下持续抽真空48-51s,再热封，最后将得到的料理包置于0.1MPa,121℃条件下灭菌处理7-9min,冷却至室温即可。
3.根据权利要求2所述的方法，其特征在于：所述步骤a中，鸡肉为鸡胸脯肉，切丁规格为1-2cm3。
4.根据权利要求3所述的方法，其特征在于：所述步骤c中茭白、杏鲍菇、胡萝卜和猪肉的切丁规格为1-2cm3。
5.根据权利要求4中所述的方法，其特征在于：所述步骤d中，花生米去皮，取菜籽油入锅预热后，将花生米入锅炸制金黄。
6.根据权利要求5中所述的方法，其特征在于：所述菜籽油预热温度为150-180℃。
7.根据权利要求6中所述的方法，其特征在于：所述步骤f中蒸制温度为200-240℃。
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