CN109043364A - 一种菠萝包鸡的制备工艺 - Google Patents

一种菠萝包鸡的制备工艺 Download PDF

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CN109043364A
CN109043364A CN201810951632.4A CN201810951632A CN109043364A CN 109043364 A CN109043364 A CN 109043364A CN 201810951632 A CN201810951632 A CN 201810951632A CN 109043364 A CN109043364 A CN 109043364A
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parts
chicken
pineapple
packet
pickling
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徐小杰
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Yunnan Yuewantang Food Co Ltd
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Yunnan Yuewantang Food Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/30Filled, to be filled or stuffed products
    • A21D13/31Filled, to be filled or stuffed products filled before baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/30Filled, to be filled or stuffed products
    • A21D13/38Filled, to be filled or stuffed products characterised by the filling composition
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明公开了一种菠萝包鸡的制备工艺,涉及食品制作技术领域。制备步骤为:选鲜鸡作为原料,鲜鸡经清理后进行第一次腌渍,选用葱姜,蒜及制作的腌渍料调和后将鲜鸡进行腌渍,将腌渍的生鸡放入料汤中进行卤制,将经过卤制的熟鸡淋干后进行油炸;将油炸后的卤鸡放入食用级锡纸内包裹,将擀好的发酵过的菠萝面包面皮均匀铺在锡纸上进行全覆盖包裹;放入烤箱中烘焙约40‑45分钟,出炉为成品。本方法制备简单,制成的菠萝包鸡口感好,不仅具备菠萝包的香甜感,还具备卤鸡的鲜嫩感,两者结合,风味更加独特,可迎合人们的多样化需求,且由于鸡肉被锡纸包覆,因此在制备过程中鸡肉水分不会流失,会保持卤料的香气。

Description

一种菠萝包鸡的制备工艺
技术领域
本发明涉及一种菠萝包鸡的制备工艺,具体为食品制作技术领域。
背景技术
菠萝包,是源自香港的一种甜味面包,据说是因为菠萝包经烘焙过后表面金黄色、凹凸的脆皮状似菠萝因而得名。菠萝包实际上并没有菠萝的成份,面包中间亦没有馅料。菠萝包据传是因为早年香港人对原来的面包不满足,认为味道不足,因此在面包上加上砂糖等甜味馅料而成。菠萝包外层表面的脆皮,一般由砂糖、鸡蛋、面粉与猪油烘制而成,是菠萝包的灵魂,为平凡的面包加上了口感,以热食为佳。酥皮要做得香脆甜美,而包身则是软身才好吃。
随着社会的发展,各种各样的美食应运而生,现有的菠萝包的单一口感已经不能满足广大人们的需求,因此在原菠萝包上进行了工艺的改进。
本品在原来基础上进行改良,将卤鸡包覆在菠萝包内。
发明内容
本发明的目的在于提供一种菠萝包鸡的制备工艺。
为实现上述目的,本发明提供如下技术方案:一种菠萝包鸡的制备工艺步骤为:步骤一、选择肉质鲜嫩的鲜鸡作为原料,鲜鸡经清理后进行第一次腌渍,具体腌渍步骤为:选用葱姜,蒜及制作的腌渍料调和后将鲜鸡进行腌渍,腌渍时间为3-4小时,将腌渍的生鸡放入料汤中进行卤制,时间为1小时,将经过卤制的熟鸡淋干后进行油炸;
步骤二、将油炸后的卤鸡放入食用级锡纸内包裹,将擀好的发酵过的菠萝面包面皮均匀铺在锡纸上进行全覆盖包裹;
步骤三、放入烤箱中烘焙约40-45分钟,出炉为成品。
作为优选,所述的步骤一中腌渍料由以下重量份原料制成:酱油20-30份、卤腐10-15份、盐5-8份、油10-15份、花椒3-5份、大料5-8份、糖2-3份。
进一步优选,所述的步骤一中腌渍料由以下重量份原料制成:酱油25份、卤腐12份、盐6份、油12份、花椒4份、大料7份、糖2份。
与现有技术相比,本发明的有益效果如下:本方法制备简单,制成的菠萝包鸡口感好,不仅具备菠萝包的香甜感,还具备卤鸡的鲜嫩感,两者结合,风味更加独特,可迎合人们的多样化需求,且由于鸡肉被锡纸包覆,因此在制备过程中鸡肉水分不会流失,会保持卤料的香气。
具体实施方式
下面将结合本发明实施例中对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅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做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1:一种菠萝包鸡的制备工艺步骤为:步骤一、选择肉质鲜嫩的鲜鸡作为原料,鲜鸡经清理后进行第一次腌渍,具体腌渍步骤为:选用葱姜,蒜及制作的腌渍料调和后将鲜鸡进行腌渍,腌渍时间为3小时,将腌渍的生鸡放入料汤中进行卤制,时间为1小时,将经过卤制的熟鸡淋干后进行油炸,腌渍料由以下重量份原料制成:酱油25份、卤腐12份、盐6份、油12份、花椒4份、大料7份、糖2份;
步骤二、将油炸后的卤鸡放入食用级锡纸内包裹,将擀好的发酵过的菠萝面包面皮均匀铺在锡纸上进行全覆盖包裹;
步骤三、放入烤箱中烘焙约40分钟,出炉为成品。
实施例2:一种菠萝包鸡的制备工艺步骤为:步骤一、选择肉质鲜嫩的鲜鸡作为原料,鲜鸡经清理后进行第一次腌渍,具体腌渍步骤为:选用葱姜,蒜及制作的腌渍料调和后将鲜鸡进行腌渍,腌渍时间为3-4小时,将腌渍的生鸡放入料汤中进行卤制,时间为1小时,将经过卤制的熟鸡淋干后进行油炸;腌渍料由以下重量份原料制成:酱油20份、卤腐10份、盐5份、油10份、花椒3份、大料5份、糖2份;
步骤二、将油炸后的卤鸡放入食用级锡纸内包裹,将擀好的发酵过的菠萝面包面皮均匀铺在锡纸上进行全覆盖包裹;
步骤三、放入烤箱中烘焙约45分钟,出炉为成品。
实施例3:一种菠萝包鸡的制备工艺步骤为:步骤一、选择肉质鲜嫩的鲜鸡作为原料,鲜鸡经清理后进行第一次腌渍,具体腌渍步骤为:选用葱姜,蒜及制作的腌渍料调和后将鲜鸡进行腌渍,腌渍时间为3-4小时,将腌渍的生鸡放入料汤中进行卤制,时间为1小时,将经过卤制的熟鸡淋干后进行油炸;腌渍料由以下重量份原料制成:酱油30份、卤腐15份、盐8份、油15份、花椒5份、大料8份、糖3份;
步骤二、将油炸后的卤鸡放入食用级锡纸内包裹,将擀好的发酵过的菠萝面包面皮均匀铺在锡纸上进行全覆盖包裹;
步骤三、放入烤箱中烘焙约43分钟,出炉为成品。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。

Claims (3)

1.一种菠萝包鸡的制备工艺,其特征在于:所述的菠萝包鸡制备工艺步骤为:步骤一、选择肉质鲜嫩的鲜鸡作为原料,鲜鸡经清理后进行第一次腌渍,具体腌渍步骤为:选用葱姜,蒜及制作的腌渍料调和后将鲜鸡进行腌渍,腌渍时间为3-4小时,将腌渍的生鸡放入料汤中进行卤制,时间为1小时,将经过卤制的熟鸡淋干后进行油炸;
步骤二、将油炸后的卤鸡放入食用级锡纸内包裹,将擀好的发酵过的菠萝面包面皮均匀铺在锡纸上进行全覆盖包裹;
步骤三、放入烤箱中烘焙约40-45分钟,出炉为成品。
2.根据权利要求1所述的一种菠萝包鸡的制备工艺,其特征在于:所述的步骤一中腌渍料由以下重量份原料制成:酱油20-30份、卤腐10-15份、盐5-8份、油10-15份、花椒3-5份、大料5-8份、糖2-3份。
3.根据权利要求1所述的一种菠萝包鸡的制备工艺,其特征在于:所述的步骤一中腌渍料由以下重量份原料制成:酱油25份、卤腐12份、盐6份、油12份、花椒4份、大料7份、糖2份。
CN201810951632.4A 2018-08-21 2018-08-21 一种菠萝包鸡的制备工艺 Pending CN109043364A (zh)

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