CN110150580A - 一种保健烧鸡及其制备方法 - Google Patents
一种保健烧鸡及其制备方法 Download PDFInfo
- Publication number
- CN110150580A CN110150580A CN201910525738.2A CN201910525738A CN110150580A CN 110150580 A CN110150580 A CN 110150580A CN 201910525738 A CN201910525738 A CN 201910525738A CN 110150580 A CN110150580 A CN 110150580A
- Authority
- CN
- China
- Prior art keywords
- chicken
- health
- care
- raw material
- grilled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 164
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 45
- 235000014347 soups Nutrition 0.000 claims abstract description 44
- 235000013409 condiments Nutrition 0.000 claims abstract description 26
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 14
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 14
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 14
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 14
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 14
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 14
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 13
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 13
- 239000001702 nutmeg Substances 0.000 claims abstract description 13
- 241000404030 Anacyclus clavatus Species 0.000 claims abstract description 12
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 12
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 12
- 241000310089 Zingiber kawagoi Species 0.000 claims abstract description 12
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 152
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 235000012907 honey Nutrition 0.000 claims description 14
- 244000025254 Cannabis sativa Species 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 11
- 239000008280 blood Substances 0.000 claims description 9
- 210000004369 blood Anatomy 0.000 claims description 9
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 7
- 238000003307 slaughter Methods 0.000 claims description 7
- 210000001835 viscera Anatomy 0.000 claims description 7
- 241000234314 Zingiber Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 241000213006 Angelica dahurica Species 0.000 claims 1
- 244000299452 Gouania lupuloides Species 0.000 claims 1
- 235000000292 Gouania lupuloides Nutrition 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 210000002784 stomach Anatomy 0.000 abstract description 24
- 230000000694 effects Effects 0.000 abstract description 16
- 239000003205 fragrance Substances 0.000 abstract description 15
- 230000036528 appetite Effects 0.000 abstract description 9
- 235000019789 appetite Nutrition 0.000 abstract description 9
- 230000029087 digestion Effects 0.000 abstract description 7
- 210000000936 intestine Anatomy 0.000 abstract description 6
- 230000008855 peristalsis Effects 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 241000498779 Myristica Species 0.000 description 9
- 239000003921 oil Substances 0.000 description 9
- 235000013305 food Nutrition 0.000 description 6
- 208000002193 Pain Diseases 0.000 description 5
- 230000000202 analgesic effect Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000004087 circulation Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000008030 elimination Effects 0.000 description 3
- 238000003379 elimination reaction Methods 0.000 description 3
- 230000002496 gastric effect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000028327 secretion Effects 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 208000037386 Typhoid Diseases 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 150000003505 terpenes Chemical class 0.000 description 2
- 235000007586 terpenes Nutrition 0.000 description 2
- 201000008297 typhoid fever Diseases 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 241000208173 Apiaceae Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 208000005577 Gastroenteritis Diseases 0.000 description 1
- 241000202807 Glycyrrhiza Species 0.000 description 1
- 240000002045 Guettarda speciosa Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 206010046543 Urinary incontinence Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 208000012873 acute gastroenteritis Diseases 0.000 description 1
- 230000002804 anti-anaphylactic effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000010643 fennel seed oil Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- LTINPJMVDKPJJI-UHFFFAOYSA-N iodinated glycerol Chemical compound CC(I)C1OCC(CO)O1 LTINPJMVDKPJJI-UHFFFAOYSA-N 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
Abstract
本发明公开了一种保健烧鸡及其制备方法,所述保健烧鸡由下述原料制得:香叶、当归、大料、甘草、肉蔻、香果、白扣、小茴香、丁香、毕波、草扣、花椒、白芷、良姜、三奈、桂皮、鸡。本发明的有益效果为:本发明所述保健烧鸡采用的老汤为所含原料熬制而得,具有香味浓厚,增加食欲,可增加肠胃蠕动,促进消化,健胃的功效。在熬制过程中,老汤及佐料中的有效成分慢慢地浸入到鸡中,使鸡肉的口感比较均匀,因在熬制完毕后,又将鸡肉进行焖至,使鸡肉的口感较松软,使鸡肉丝丝透着香味,且所述鸡肉吃到胃里有一种暖胃的效果,能增加胃肠的蠕动,促进消化,使人食欲大开,这对吃烧鸡喝酒的人来说,可以起到保护胃的作用。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种保健烧鸡及其制备方法。
背景技术
烧鸡,是一道中华传统风味菜肴,成品烧鸡具有肉鲜味美,肥而不腻,烂而不散的特点,因其营养价值高,脂肪含量低,非常适合健康饮食的标准,受到广大消费者的喜爱成为酒席上不可或缺的菜肴之一,而现有烧鸡的口味比较淡,其鲜度略显不足,不能深入鸡肉内部,多吃容易产生腻味,随着人们生活水平的日益提高,人们在饮食上已不仅仅满足温饱和食品数量的增加,开始讲求安全、营养、美味。而现有烧鸡多采用熏烤的方式制得,这不仅破坏了其营养成分,多吃也不健康。
发明内容
本发明的目的是提供一种具有保健功能的烧鸡,其不但具有丰富的营养成分且具有保健的功效。
一种保健烧鸡,由下述重量份的原料制得:香叶70-90g、当归45-75g、大料120-180g、甘草110-140g、肉蔻35-55g、香果45-65g、白扣35-60g、小茴香150-170g、丁香50-65g、毕波45-55g、草扣40-60g、花椒105-125g、白芷190-210g、良姜100-120g、三奈50-70g、桂皮140-160g、鸡300-400只。
进一步地,所述保健烧鸡,由下述重量份的原料制得:香叶75-85g、当归50-60g、大料130-150g、甘草120-130g、肉蔻40-50g、香果50-60g、白扣40-50g、小茴香155-160g、丁香55-60g、毕波50-53g、草扣50-55g、花椒110-120g、白芷200-205g、良姜105-110g、三奈55-65g、桂皮150-155g、鸡350-380只。
进一步地,所述保健烧鸡由下述重量份的原料制得:香叶80g、当归60g、大料150g、甘草120g、肉蔻40g、香果55g、白扣50g、小茴香160g、丁香55g、毕波50g、草扣50g、花椒110g、白芷200g、良姜110g、三奈60g、桂皮150g、鸡350只。
所述保健烧鸡的制备方法,包括以下步骤:
(1)将活鸡宰杀、放净血、退毛、开口取出内脏,冲洗干净盘起,得盘鸡;将鸡翅搭成三角形,鸡腿屈进鸡肚里;
(2)制备老汤:将除去鸡的上述各原料和若干只鸡放入水中进行熬制,待熬制结束,关火、焖制并取出原料和鸡得老汤;老汤可以长期使用,且不需要往老汤中加水,因随着熬制的次数增多,老汤的量会逐渐增多,在第一次制得老汤时,需将佐料和鸡肉放进水里进行熬制,然后焖至过夜,将佐料和鸡肉捞出即得老汤,这里所用佐料的量按照配方中的重量份加入;
(3)将除去鸡的上述各原料装入无纺布袋中,并密封得佐料包;
(4)在盘鸡表面涂抹蜂蜜并放入热油锅中炸至金黄,捞出沥油,然后将炸过的盘鸡及佐料包依次放入老汤中进行熬制,待熬制结束,关火,焖制即可。
将盘鸡放入老汤中进行熬制时,为保证熬制的质量,每次放入盘鸡的量可视情况而定,需保证老汤没过盘鸡。总之此重量份的佐料包可以熬制鸡的量为300-400只,待达到这个数目,佐料包便丢弃不再使用,而老汤可以继续使用。
进一步地,步骤(2)中,所用水的量与各原料总量的重量比为100-130:1,所放入鸡的量为20-30只,每只鸡的重量为2-2.5斤。
进一步地,步骤(2)中,所述熬制为在大火的条件下熬制30-40min,再转为小火熬制10-15min。
进一步地,步骤(2)中,焖制12-15h后,再取出原料和鸡,有助于原料中的有效成分溶入老汤中。
进一步地,步骤(4)中,涂抹蜂蜜的量与鸡的重量比为1:25-30。
进一步地,步骤(4)中,所述熬制为待大火熬制老汤水开,然后关火。
进一步地,所述焖制的时间为12-15h。
本发明所述保健烧鸡采用的老汤为所含原料熬制而得,具有香味浓厚,增加食欲,可增加肠胃蠕动,促进消化,健胃的功效,本发明所述保健烧鸡采用先将盘鸡过油炸,再放入老汤中进行熬制,且在熬制过程中加入佐料,使所得烧鸡滑嫩可口,满嘴留香。在熬制过程中,老汤及佐料中的有效成分慢慢地浸入到鸡中,使鸡肉的口感比较均匀,因在熬制完毕后,又将鸡肉进行焖至,使鸡肉的口感较松软,使鸡肉丝丝透着香味,且所述鸡肉吃到胃里有一种暖胃的效果,能增加胃肠的蠕动,促进消化,使人食欲大开,这对吃烧鸡喝酒的人来说,可以起到保护胃的作用。
香叶亦名月桂叶,味苦、清香,香叶可以增加食品的香味、祛除异味、促进食欲,香叶也具有较强的养生功效,能够温中行气、止痛散寒、除冷健胃,具有保护肠胃的功效。
当归属伞形科植物,味甘、性温,具有补血、活血、调经止痛、润燥滑肠的功能,常用来治疗月经不调、虚寒腹痛、肌肤麻木、肠燥便难,跌打损伤等。
大料也叫八角茴香,含有大量的茴香油,是一种具有天然香味和刺激性的物质,对人类的肠胃有明显的刺激作用,能加快消化液分泌,也能促进人体肠胃蠕动,能有效提高人体肠胃消化功能,而且也能缓解肠胃炎和肠胃痉挛症状。对人体内的各种致病菌都有明显抑制和消除作用,适量服用可以防止肠炎和痢疾及伤寒病的发生。
甘草属多年生草本,是一种补益中草药,味甘甜,性平和。具有泻火解毒、缓急止痛、补中益气的功效,主治心下停饮,心悸,汗出不渴,小便不利,咳而遗溺。甘草还善于调和药性,解百药之毒。此外甘草还有抗炎抗过敏的作用,能保护发炎的咽喉和气管粘膜。
肉蔻内含多种挥发油,油中主要成分萜烯类,还含有脂肪油,油中存在大量肉豆蔻酸,能促进胃液的分泌及胃肠蠕动,有开胃和促进食欲,消胀止痛的作用,且挥发油中的萜类成分对细菌和霉菌均有抑制作用。
香果作为调料,可增加食品的香味,也具有行气开郁,祛风燥湿,活血止痛的功效。
白扣具有化湿行气,温中止呕的功效,可祛除异味,增加香味。
小茴香味辛,性温,能刺激胃肠神经血管,促进消化液分泌,增加胃肠蠕动,排除积存气体。小茴香富含丰富的营养成分,维生素B1、胡萝卜素及纤维素,使其具有特殊的香味。
丁香具有抗菌、杀菌的作用,可温脾胃、可缓解腹部气胀,增强消化能力。
毕波是胡椒科植物毕波的尚未成熟的果穗,是一种一两寸长、筷子般粗细的褐色小棒棒,是热性药物,可以暖胃,也可以治疗寒性痢疾。
草扣是一种香料,具有化湿醒脾的功效。
白芷伞形科、当归属,性辛、味温,具有祛风、燥湿、消肿、止痛的功效。此外白芷具有抗炎、抗菌和抗辐射的作用。对伤寒杆菌、副伤寒杆菌、绿脓杆菌、霍乱弧菌,人型结核杆菌等有抑制作用;能防止辐射对皮肤的损害。
良姜具有温胃散寒、消食止痛的作用。主要用来治疗胃腹冷痛、喜暖怕寒、腹暖痛和消化不良、反胃、吐清水等。
三奈也叫沙姜具有温中化湿、行气止痛的功效,主治急性肠胃炎,消化不良,腹痛,畏寒疼痛等症状。
桂皮因含有挥发油而香气馥郁,可使肉类菜肴去腥解腻,芳香可口,进而令人食欲大增,具有暖胃驱寒活血舒筋、通脉止痛和止泻的功能。
本发明的有益效果为:本发明所述保健烧鸡采用的老汤为所含原料熬制而得,具有香味浓厚,增加食欲,可增加肠胃蠕动,促进消化,健胃的功效。
本发明所述保健烧鸡采用先将盘鸡过油炸,再放入老汤中进行熬制,且在熬制过程中加入佐料,使鸡肉与佐料充分融合在一起,使所得烧鸡滑嫩可口,满嘴留香。在熬制过程中,老汤及佐料中的有效成分慢慢地浸入到鸡中,使鸡肉的口感比较均匀,因在熬制完毕后,又将鸡肉进行焖至,使鸡肉的口感较松软,使鸡肉丝丝透着香味,且所述鸡肉吃到胃里有一种暖胃的效果,能增加胃肠的蠕动,促进消化,使人食欲大开,这对吃烧鸡喝酒的人来说,可以起到保护胃的作用。
具体实施方式
实施例1
一种保健烧鸡,其由下述重量份的原料制得:香叶70g、当归45g、大料120g、甘草110g、肉蔻35g、香果45g、白扣35g、小茴香150g、丁香50g、毕波45g、草扣40g、花椒105g、白芷190g、良姜100g、三奈50g、桂皮140g、鸡300只。
所述保健烧鸡的制备方法,包括以下步骤:
(1)将活鸡宰杀、放净血、退毛、开口取出内脏,冲洗干净盘起,得盘鸡;
(2)制备老汤:将除去鸡的上述各原料和若干只鸡放入水中进行熬制,待熬制结束,关火、焖制并取出原料和鸡得老汤;
(3)将除去鸡的上述各原料装入无纺布袋中,并密封得佐料包;
(4)在盘鸡表面涂抹蜂蜜并放入热油锅中炸至金黄,捞出沥油,然后将炸过的盘鸡及佐料包依次放入老汤中进行熬制,待熬制结束,关火,焖制即可。
实施例2
一种保健烧鸡,其由下述重量份的原料制得:香叶75g、当归50g、大料130g、甘草120g、肉蔻40g、香果50g、白扣40g、小茴香155g、丁香55g、毕波50g、草扣50g、花椒110g、白芷200g、良姜105g、三奈55g、桂皮150g、鸡350只。
所述保健烧鸡的制备方法,包括以下步骤:
(1)将活鸡宰杀、放净血、退毛、开口取出内脏,冲洗干净盘起,得盘鸡;
(2)制备老汤:将除去鸡的上述各原料和20只重量为2斤的鸡放入水中,在大火的条件下熬制30min,再转为小火熬制10min,所用水的量与各原料总量的重量比为100:1,待熬制结束,关火、焖制12h并取出原料和鸡得老汤;
(3)将除去鸡的上述各原料装入无纺布袋中,并密封得佐料包;
(4)在盘鸡表面涂抹蜂蜜并放入热油锅中炸至金黄,所涂抹蜂蜜的量与鸡的重量比为1:25,捞出沥油,然后将炸过的盘鸡及佐料包依次放入老汤中大火熬至水开,关火,焖制12h即可。
实施例3
一种保健烧鸡,其由下述重量份的原料制得:香叶80g、当归60g、大料150g、甘草120g、肉蔻40g、香果55g、白扣50g、小茴香160g、丁香55g、毕波50g、草扣50g、花椒110g、白芷200g、良姜110g、三奈60g、桂皮150g、鸡350只。
所述保健烧鸡的制备方法,包括以下步骤:
(1)将活鸡宰杀、放净血、退毛、开口取出内脏,冲洗干净盘起,得盘鸡;
(2)制备老汤:将除去鸡的上述各原料和23只重量为2.2斤的鸡放入水中,在大火的条件下熬制32min,再转为小火熬制12min,所用水的量与各原料总量的重量比为110:1,待熬制结束,关火、焖制13h并取出原料和鸡得老汤;
(3)将除去鸡的上述各原料装入无纺布袋中,并密封得佐料包;
(4)在盘鸡表面涂抹蜂蜜并放入热油锅中炸至金黄,所涂抹蜂蜜的量与鸡的重量比为26:1,捞出沥油,然后将炸过的盘鸡及佐料包依次放入老汤中大火熬至水开,关火,焖制13h即可。
实施例4
一种保健烧鸡,其由下述重量份的原料制得:香叶85g、当归60g、大料150g、甘草130g、肉蔻50g、香果60g、白扣50g、小茴香160g、丁香60g、毕波53g、草扣55g、花椒120g、白芷205g、良姜110g、三奈65g、桂皮155g、鸡380只。
所述保健烧鸡的制备方法,包括以下步骤:
(1)将活鸡宰杀、放净血、退毛、开口取出内脏,冲洗干净盘起,得盘鸡;
(2)制备老汤:将除去鸡的上述各原料和27只重量为2.3斤的鸡放入水中,在大火的条件下熬制38min,再转为小火熬制13min,所用水的量与各原料总量的重量比为120:1,待熬制结束,关火、焖制13h并取出原料和鸡得老汤;
(3)将除去鸡的上述各原料装入无纺布袋中,并密封得佐料包;
(4)在盘鸡表面涂抹蜂蜜并放入热油锅中炸至金黄,所涂抹蜂蜜的量与鸡的重量比为28:1,捞出沥油,然后将炸过的盘鸡及佐料包依次放入老汤中大火熬至水开,关火,焖制13h即可。
实施例5
一种保健烧鸡,其由下述重量份的原料制得:香叶90g、当归75g、大料180g、甘草140g、肉蔻55g、香果65g、白扣60g、小茴香170g、丁香65g、毕波55g、草扣60g、花椒125g、白芷210g、良姜120g、三奈70g、桂皮160g、鸡400只。
所述保健烧鸡的制备方法,包括以下步骤:
(1)将活鸡宰杀、放净血、退毛、开口取出内脏,冲洗干净盘起,得盘鸡;
(2)制备老汤:将除去鸡的上述各原料和30只重量为2.5斤的鸡放入水中,在大火的条件下熬制40min,再转为小火熬制15min,所用水的量与各原料总量的重量比为130:1,待熬制结束,关火、焖制15h并取出原料和鸡得老汤;
(3)将除去鸡的上述各原料装入无纺布袋中,并密封得佐料包;
(4)在盘鸡表面涂抹蜂蜜并放入热油锅中炸至金黄,所涂抹蜂蜜的量与鸡的重量比为30:1,捞出沥油,然后将炸过的盘鸡及佐料包依次放入老汤中大火熬至水开,关火,焖制15h即可。
按照国家标准GB/23586-2009酱卤肉制品的感官要求项目检测,在正常光线下,检测所述保健烧鸡的外观形态、色泽、香味、鲜味、嫩度,以10分为最佳:
选择20名食品专业人员针对上述项目进行检测,并求平均值,检测结果如表1所示:
表1
项目 | 实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 |
外观形态 | 9.61 | 9.72 | 9.68 | 9.73 | 9.76 |
色泽 | 9.20 | 9.23 | 9.22 | 9.30 | 9.26 |
香味 | 9.43 | 9.38 | 9.35 | 9.40 | 9.39 |
鲜味 | 9.76 | 9.77 | 9.75 | 9.72 | 9.78 |
嫩度 | 9.81 | 9.80 | 9.76 | 9.81 | 9.83 |
从表1可以看出,人们对所述保健烧鸡的外观形态、色泽、香味、鲜味、嫩度还是比较满意的,评分均在9分以上,本发明所述保健烧鸡经炸制后再放入老汤中进行熬制,炸制保证了其完美的外形,而在其表面涂抹蜂蜜,使烧鸡的颜色更鲜艳、外观更能挑起人的食欲。
本发明所述保健烧鸡采用老汤熬制,然后再焖制,使老汤中的有效成分充分均匀地被鸡肉吸收,鸡的香味与佐料的香味充分地融为一体,使所得保健烧鸡滑嫩可口,满嘴留香,而用老汤熬制的过程能彻底祛除鸡肉的腥味,使其味道鲜美、爽口。
本发明不局限于上述最佳实施方式,任何人在本发明的启示下都可得出其他各种形式的产品,但不论在其细节上作任何变化,凡是具有与本申请相同或相近似的技术方案,均落在本发明的保护范围之内。
Claims (10)
1.一种保健烧鸡,其特征在于,其由下述重量份的原料制得:香叶70-90g、当归45-75g、大料120-180g、甘草110-140g、肉蔻35-55g、香果45-65g、白扣35-60g、小茴香150-170g、丁香50-65g、毕波45-55g、草扣40-60g、花椒105-125g、白芷190-210g、良姜100-120g、三奈50-70g、桂皮140-160g、鸡300-400只。
2.根据权利要求1所述一种保健烧鸡,其特征在于,其由下述重量份的原料制得:香叶75-85g、当归50-60g、大料130-150g、甘草120-130g、肉蔻40-50g、香果50-60g、白扣40-50g、小茴香155-160g、丁香55-60g、毕波50-53g、草扣50-55g、花椒110-120g、白芷200-205g、良姜105-110g、三奈55-65g、桂皮150-155g、鸡350-380只。
3.根据权利要求1所述一种保健烧鸡,其特征在于,其由下述重量份的原料制得:香叶80g、当归60g、大料150g、甘草120g、肉蔻40g、香果55g、白扣50g、小茴香160g、丁香55g、毕波50g、草扣50g、花椒110g、白芷200g、良姜110g、三奈60g、桂皮150g、鸡350只。
4.权利要求1-3之一所述保健烧鸡的制备方法,其特征在于,包括以下步骤:
(1)将活鸡宰杀、放净血、退毛、开口取出内脏,冲洗干净盘起,得盘鸡;
(2)制备老汤:将除去鸡的上述各原料和若干只鸡放入水中进行熬制,待熬制结束,关火、焖制并取出原料和鸡得老汤;
(3)将除去鸡的上述各原料装入无纺布袋中,并密封得佐料包;
(4)在盘鸡表面涂抹蜂蜜并放入热油锅中炸至金黄,捞出沥油,然后将炸过的盘鸡及佐料包依次放入老汤中进行熬制,待熬制结束,关火,焖制即可。
5.根据权利要求4所述保健烧鸡的制备方法,其特征在于,步骤(2)中,所用水的量与各原料总量的重量比为100-130:1,所放入鸡的量为20-30只,每只鸡的重量为2-2.5斤。
6.根据权利要求4所述保健烧鸡的制备方法,其特征在于,步骤(2)中,所述熬制为在大火的条件下熬制30-40min,再转为小火熬制10-15min。
7.根据权利要求4所述保健烧鸡的制备方法,其特征在于,步骤(2)中,焖制12-15h后,再取出原料和鸡。
8.根据权利要求4所述保健烧鸡的制备方法,其特征在于,步骤(4)中,涂抹蜂蜜的量与鸡的重量比为1:25-30。
9.根据权利要求4所述保健烧鸡的制备方法,其特征在于,步骤(4)中,所述熬制为待大火熬制老汤水开,然后关火。
10.根据权利要求4所述保健烧鸡的制备方法,其特征在于,步骤(4)中,所述焖制的时间为12-15h。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910525738.2A CN110150580A (zh) | 2019-06-18 | 2019-06-18 | 一种保健烧鸡及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910525738.2A CN110150580A (zh) | 2019-06-18 | 2019-06-18 | 一种保健烧鸡及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110150580A true CN110150580A (zh) | 2019-08-23 |
Family
ID=67625169
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910525738.2A Pending CN110150580A (zh) | 2019-06-18 | 2019-06-18 | 一种保健烧鸡及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110150580A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110584017A (zh) * | 2019-10-25 | 2019-12-20 | 唐山万里香食品有限公司 | 一种烧鸡及其制备工艺 |
CN110623221A (zh) * | 2019-10-25 | 2019-12-31 | 唐山万里香食品有限公司 | 一种小笨鸡及其制备工艺 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101912120A (zh) * | 2010-08-10 | 2010-12-15 | 重庆渝龙牧业发展有限公司 | 一种脱脂香鸡食品加工方法 |
CN103610101A (zh) * | 2013-11-25 | 2014-03-05 | 攀枝花市行远牧业有限责任公司 | 风干鸡及其制作方法 |
US20150189906A1 (en) * | 2012-09-07 | 2015-07-09 | Chung Man Park | Roast chicken preparation method |
-
2019
- 2019-06-18 CN CN201910525738.2A patent/CN110150580A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101912120A (zh) * | 2010-08-10 | 2010-12-15 | 重庆渝龙牧业发展有限公司 | 一种脱脂香鸡食品加工方法 |
US20150189906A1 (en) * | 2012-09-07 | 2015-07-09 | Chung Man Park | Roast chicken preparation method |
CN103610101A (zh) * | 2013-11-25 | 2014-03-05 | 攀枝花市行远牧业有限责任公司 | 风干鸡及其制作方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110584017A (zh) * | 2019-10-25 | 2019-12-20 | 唐山万里香食品有限公司 | 一种烧鸡及其制备工艺 |
CN110623221A (zh) * | 2019-10-25 | 2019-12-31 | 唐山万里香食品有限公司 | 一种小笨鸡及其制备工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Tierra | The way of herbs | |
KR100716279B1 (ko) | 해산물을 포함한 삼계탕의 제조방법 및 그 삼계탕 | |
CN107495282B (zh) | 火锅底料及其制作方法 | |
Salguero | A Thai herbal: traditional recipes for health and harmony | |
CN106616823A (zh) | 一种火锅底料 | |
KR20100121035A (ko) | 약선(藥膳)음식의 제조방법 | |
CN103859337A (zh) | 一种消除羊肉膻味的卤料包 | |
Tarantul et al. | Onion (lat. Állium cépa) | |
KR20130000535A (ko) | 황토지장수를 이용한 삼계탕용 육수 및 삼계탕의 제조방법 | |
CN110150580A (zh) | 一种保健烧鸡及其制备方法 | |
KR101148006B1 (ko) | 인삼 및 해삼을 포함하는 양삼계탕의 제조방법 및 그 양삼계탕 | |
Phillips | The Book of Herbs: An Illustrated AZ of the World's Most Popular Culinary and Medicinal Plants | |
CN105962263A (zh) | 一种木性青色养生火锅底料、汤底及其制备方法 | |
KR20020006062A (ko) | 위계통 장애에 효능이 있는 분말형 건강식품 조성물 | |
KR20170062755A (ko) | 한약재를 이용한 장어탕의 제조방법 | |
KR20070024687A (ko) | 약초를 이용한 누룽지 오리백숙 제조방법 | |
KR101961349B1 (ko) | 백숙용 한방 엑기스 조성물 및 그 제조방법 | |
Schleicher et al. | Black cumin: the magical Egyptian herb for allergies, asthma, and immune disorders | |
KR101699219B1 (ko) | 한방약재를 이용한 가금류 조리 방법 및 그 방법에 의해 조리된 한방 오리 또는 한방 닭 | |
KR20130047288A (ko) | 옥수수 감자 백숙의 제조방법 및 그 백숙 | |
KR101885212B1 (ko) | 산약초 한방 삼계탕 포장체 제조방법 | |
KR20050008096A (ko) | 진공포장된 한방 숙성 자반 제조방법 및 이로부터 제조된진공포장된 한방 숙성 자반 | |
CN104905159A (zh) | 一种百合茶油风味豆豉及其加工方法 | |
CN111972656A (zh) | 一种香菇酱及其制备方法 | |
KR100579499B1 (ko) | 누룽지 한방닭 요리방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190823 |