CN110024967A - 川味火锅鸡的制作工艺 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Nutrition Science (AREA)
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Abstract
川味火锅鸡的制作工艺，采用40~50天左右的白条鸡，配以辣椒、麻椒、绵白糖、味精及调味料，经油炒、炖焖工艺加工而成。本发明方法制作的川味火锅鸡风味独特，香嫩劲道，麻辣可口，经过调配制作后，与水及其它调味品的容易融合，耐煮、不变味，色、香、味俱佳，食用方便，具有健脾益胃助消化的优点。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种川味火锅鸡的制作工艺。
背景技术
火锅鸡起源于河北省沧州市，用特殊的炒制方法入锅焖制而成，既可吃鸡块，又可以涮火锅。火锅鸡营养元素含量(每100克):能量167cal、水69g、蛋白质19.3g、脂肪9.4g、纤维0g、碳水化合物1.3g、维生素A48mg、维生素B10.05mg、维生素B20.09mg、维生素C0mg、维生素E0.67mg、烟酸5.6mg、钠63.3mg、钙9mg、铁1.4mg、胆固醇106mg。鸡肉含丰富蛋白质，其脂肪中含不饱和脂肪酸，故是老年人和心血管疾病患者较好的蛋白质食品，对体质虚弱，病后或产后用鸡肉或鸡汤作补品食用更为适宜。
火锅汤料是火锅鸡的风味最关键的部分，火锅汤料即锅中的底汤，广东地区用得最多的白汤汁，白汤汁即用鸡肉、鸡骨架等熬制的汤汁，但是每次食用火锅时都需要熬制白汤汁，食用麻烦且食用成本高，而且鸡、鸡骨架煮久了容易变味。目前市场上也有浓缩鸡汁作为火锅的白汤汁，其主要原料为鸡骨架经高温蒸煮、分离后的骨胶和油脂，食用时，该浓缩鸡汁的油脂与水及其它调味品分离，难以融合，也会影响食用，而且味道不够浓郁、制作成本高。
发明内容
本发明提供了一种川味火锅鸡的制作工艺，以解决现有技术存在的味道不够浓郁和制作成本高的问题。
本发明解决其技术问题所采用的技术方案是：
一种川味火锅鸡的制作工艺，采用40~50天左右的白条鸡，配以辣椒、麻椒、绵白糖、味精及调味料，经油炒、炖焖工艺加工而成，，具体步骤如下：
（1）选用40~50天左右的白条鸡1500~2500质量份、麻椒50~90质量份、辣椒30~80质量份、绵白糖40~60质量份、郫县豆瓣250~350质量份和油200~300质量份；
（2）将白条鸡分割成块，开锅倒油，油热后加入葱姜蒜，待鸡块颜色炒至金黄，加入郫县豆瓣继续翻炒；
（3）将鸡块倒入锅内，倒水没过鸡块，炖焖20~30分钟，放入味精；
（4）将锅内鸡块和鸡汁盛至内放炭火的铜锅中，配以醋蒜泥混合料或麻酱料，食用；也可锅内鸡块和鸡汁装入真空包装袋中售卖。
本发明方法制作的川味火锅鸡风味独特，香嫩劲道，麻辣可口，经过调配制作后，与水及其它调味品的容易融合，耐煮、不变味，色、香、味俱佳，食用方便，具有健脾益胃助消化的优点。
具体实施方式
例1
一种川味火锅鸡的制作工艺，采用40~50天左右的白条鸡，配以辣椒、麻椒、绵白糖、味精及调味料，经油炒、炖焖工艺加工而成，，具体步骤如下：
（1）选用40~50天左右的白条鸡1500质量份、麻椒90质量份、辣椒80质量份、绵白糖60质量份、郫县豆瓣350质量份和油300质量份；
（2）将白条鸡分割成块，开锅倒油，油热后加入葱姜蒜，待鸡块颜色炒至金黄，加入郫县豆瓣继续翻炒；
（3）将鸡块倒入锅内，倒水没过鸡块，炖焖20~30分钟，放入味精；
（4）将锅内鸡块和鸡汁盛至内放炭火的铜锅中，配以醋蒜泥混合料或麻酱料，食用；也可锅内鸡块和鸡汁装入真空包装袋中售卖。
本发明方法制作的川味火锅鸡风味独特，香嫩劲道，麻辣可口，经过调配制作后，与水及其它调味品的容易融合，耐煮、不变味，色、香、味俱佳，食用方便。
例2
一种川味火锅鸡的制作工艺，采用40~50天左右的白条鸡，配以辣椒、麻椒、绵白糖、味精及调味料，经油炒、炖焖工艺加工而成，，具体步骤如下：
（1）选用40~50天左右的白条鸡2500质量份、麻椒50质量份、辣椒30质量份、绵白糖40质量份、郫县豆瓣250质量份和油200质量份；
（2）将白条鸡分割成块，开锅倒油，油热后加入葱姜蒜，待鸡块颜色炒至金黄，加入郫县豆瓣继续翻炒；
（3）将鸡块倒入锅内，倒水没过鸡块，炖焖20~30分钟，放入味精；
（4）将锅内鸡块和鸡汁盛至内放炭火的铜锅中，配以醋蒜泥混合料或麻酱料，食用；也可锅内鸡块和鸡汁装入真空包装袋中售卖。
本发明方法制作的川味火锅鸡风味独特，香嫩劲道，麻辣可口，经过调配制作后，与水及其它调味品的容易融合，耐煮、不变味，色、香、味俱佳，食用方便。
例3
一种川味火锅鸡的制作工艺，采用40~50天左右的白条鸡，配以辣椒、麻椒、绵白糖、味精及调味料，经油炒、炖焖工艺加工而成，，具体步骤如下：
（1）选用40~50天左右的白条鸡2000质量份、麻椒70质量份、辣椒50质量份、绵白糖50质量份、郫县豆瓣300质量份和油250质量份；
（2）将白条鸡分割成块，开锅倒油，油热后加入葱姜蒜，待鸡块颜色炒至金黄，加入郫县豆瓣继续翻炒；
（3）将鸡块倒入锅内，倒水没过鸡块，炖焖20~30分钟，放入味精；
（4）将锅内鸡块和鸡汁盛至内放炭火的铜锅中，配以醋蒜泥混合料或麻酱料，食用；也可锅内鸡块和鸡汁装入真空包装袋中售卖。
本发明方法制作的川味火锅鸡风味独特，香嫩劲道，麻辣可口，经过调配制作后，与水及其它调味品的容易融合，耐煮、不变味，色、香、味俱佳，食用方便。
Claims (1)
1.一种川味火锅鸡的制作工艺，其特征是采用40~50天左右的白条鸡，配以辣椒、麻椒、绵白糖、味精及调味料，经油炒、炖焖工艺加工而成，，具体步骤如下：
（1）选用40~50天左右的白条鸡1500~2500质量份、麻椒50~90质量份、辣椒30~80质量份、绵白糖40~60质量份、郫县豆瓣250~350质量份和油200~300质量份；
（2）将白条鸡分割成块，开锅倒油，油热后加入葱姜蒜，待鸡块颜色炒至金黄，加入郫县豆瓣继续翻炒；
（3）将鸡块倒入锅内，倒水没过鸡块，炖焖20~30分钟，放入味精；
（4）将锅内鸡块和鸡汁盛至内放炭火的铜锅中，配以醋蒜泥混合料或麻酱料，食用；也可锅内鸡块和鸡汁装入真空包装袋中售卖。
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110742233A (zh) * | 2019-12-10 | 2020-02-04 | 德州乡盛食品有限公司 | 麻辣五香鸡的加工工艺 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110742233A (zh) * | 2019-12-10 | 2020-02-04 | 德州乡盛食品有限公司 | 麻辣五香鸡的加工工艺 |
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