CN110432446A - 一种风味烧鸡的制作方法和风味烧鸡 - Google Patents
一种风味烧鸡的制作方法和风味烧鸡 Download PDFInfo
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Abstract
本发明属于食品加工领域,公开了一种风味烧鸡的制作方法和风味烧鸡,制作方法包括步骤:活鸡宰杀洗净,用高压注射器将腌制剂注入鸡体内;用上色剂对鸡外皮上色;烧制或烤制即得成品风味烧鸡。本发明的有益效果为:利用高压渗透的方法将腌制剂渗透新鲜鸡的鸡肉,腌制后的鸡肉经过烧制或烤制,料入肉中,使所得烧鸡具有别样的风味,同时烧制或烤制后的烧鸡色泽诱人,保持了烧鸡的本身的风味和营养。
Description
技术领域
本发明属于食品加工领域,尤其涉及一种风味烧鸡的制作方法,以及依据上述方法制备得到的风味烧鸡。
背景技术
随着人们生活水平的提高,人们对风味食物的要求也越来越高,风味烧鸡是大家较熟悉的烧鸡。风味烧鸡风味独特,烧制或烤制后色泽金黄,料进入鸡肉,香味诱人,又保持了鸡营养。但是制作烧鸡时没有固定的制备工艺,多是操作者根据自己的掌握调制配料和烧制或烤制,不便于连锁推广。
发明内容
针对现有技术中的缺陷,本发明提供一种风味烧鸡的制作方法,制作方法简单,便于推广。
本发明还提供了一种风味烧鸡,该风味烧鸡外酥肉嫩,香味诱人。
本发明采用如下技术方案实现的:
一种风味烧鸡的制作方法,包括步骤:
(1)将活鸡宰杀洗净,然后用高压注射器将腌制剂注入鸡体内;
(2)用上色剂对鸡外皮上色;
(3)将鸡放入加工装置,控制烧烤温度为100-300℃,烧制或烤制时间为1-2h,即得成品风味烧鸡。烧制或烤制温度高,则时间短;烧制或烤制温度低,则时间长。若为了降低烧鸡的含水率,也可延长烧制或烤制时间。
优选地,所述腌制剂包括如下重量份的组分:酱油30-40份、增香剂1-14份、精盐1-3份、香辛调味剂0.25-1份、蚝油0.5-1.5份。
进一步地,酱油为海鲜酱油油和生抽的混合物。
进一步地,所述增香剂包括复合增香剂、火锅增香剂、肉味增香剂、乙基麦芽酚中的一种或多种。
具体地,所述增香剂包括浓缩鲜香粉、AAA粉、味元、火锅增香剂、飘香粉、肉宝王、乙基麦芽酚、牛肉粉中的一种或多种。香辛调味剂具体包括紫蔻、砂仁、肉豆蔻、肉桂、丁香、花椒、大料、小茴香、木香、白芷、三奈、良姜、干姜等,也可直接使用市购十三香。
特别优选地,所述腌制剂包括如下重量份的组分:海鲜酱油22.5份、酱油12.5份、蚝油1份、AAA粉0.5份、香辛调味剂0.5份、味元2份、精盐2份、火锅增香剂3.25份、飘香粉1.25份、肉宝王1.25份、乙基麦芽酚1.25份、牛肉粉1.25份、浓缩鲜香粉1.25份。
优选地,所述腌制剂还包括中药提取液25-45份;所述中药提取液由如下重量份的组分煎煮得到:枸杞10-15份、当归8-10份、党参8-10份、海马5-10份、川贝10-15份、山楂10-15份、白芷7-10份。
煎煮:按重量比例称取上述中药材,加8倍量水煎煮2h,过滤,再加6倍量水煎煮2h,合并滤液,浓缩至体积变为合并滤液的1/4。
利用添加有中药提取液的腌制剂腌制、烧制或烤制得到的烧鸡不仅肉味鲜香,含具有开胃健脾的功效,具有治疗的增补功能。
优选地,所述活鸡为公鸡、肉用仔鸡或淘汰蛋用鸡。
优选地,所述活鸡的体重为2-3kg。特别优选地,本发明烧鸡的活鸡选用2.5kg左右的公鸡。
优选地,将腌制剂注入鸡体内时,分别注入背、胸的各两处以及各腿中;注入腌制剂后静置1-2h使腌制剂扩散均匀。
进一步地,还包括将将鸡浸泡在腌制剂中,在0-4℃下腌制12-24h。
优选地,所述上色剂为豆油、蚝油和老抽中的至少一种或两种以上的混合物;上色时,用上色剂涂刷鸡外皮至少一次。
优选地,烧制或烤制前,鸡上色后用锡纸包裹放入加工装置。
优选地,烧制或烤制时,烧制或烤制结束前5-10min将锡纸内烧制或烤制渗出物倒出。
优选地,所述加工装置为电用烤箱、燃气烤箱、炭火烤箱或烤炉。进一步地,腌制后的鸡同加热源接触时可用锡纸包裹,避免外皮烤糊。若不同加热源接触,可不用锡纸包裹,如用烤炉烤制时,鸡悬挂在烤炉中。可选地,鸡不同加热源接触时,还可用锡纸包裹,如放入电烤箱烤制时。
优选地,烧制或烤制前,鸡胸腔内还填充有增味剂。具体地,所述增味剂包括洋葱、花椒、大蒜、生姜中的至少一种。
本发明还提供了利用上述方法制作的风味烧鸡。
本发明的有益效果体现在:
本发明的风味烧鸡为新鲜鸡经添加调味料后烧制或烤制而得,利用高压渗透的方法将腌制剂渗透新鲜鸡的鸡肉,腌制后的鸡肉经过烧制或烤制,料入肉中,增加了烧鸡的风味,同时,烧制或烤制后的烧鸡色泽金黄;烧制或烤制时用包裹物将鸡包裹,锡纸包裹既能避免烤焦,又能保持烧鸡的本身的风味和营养,增加烧制或烤制所得烧鸡的风味。
具体实施方式
下面将对本发明技术方案的实施例进行详细的描述。以下实施例仅用于更加清楚地说明本发明的技术方案,因此只作为示例,而不能以此来限制本发明的保护范围。
需要注意的是,除非另有说明,本申请使用的技术术语或者科学术语应当为本发明所属领域技术人员所理解的通常意义。
本发明的烧鸡的制作方法包括步骤:
(1)将活鸡宰杀洗净,然后用高压注射器将腌制剂注入鸡体内;
(2)用上色剂对鸡外皮上色;
(3)将放入加工装置,控制温度为100-300℃,烧制或烤制时间为1-2h,即得成品风味烧鸡。
腌制剂包括如下重量份的组分:酱油30-40份、增香剂1-14份、精盐1-3份、香辛调味剂0.25-1份、蚝油0.5-1.5份。
增香剂包括复合增香剂、火锅增香剂、肉味增香剂、乙基麦芽酚中的一种或多种。
复合增香剂具体可以为AAA粉、飘香粉、浓缩鲜香粉等,肉味增香剂具体可以为牛肉粉、味元、肉宝王。
酱油为海鲜酱油和生抽的混合物可,海鲜酱油和生抽可以选用市售常见产品,如海天一品鲜海鲜酱油,特级海天一品鲜酱油。
本发明的实施例中香辛调味剂为十三香。
实施例1
腌制剂的配制:按比例将如下配料混合均匀海鲜酱油22.5g、酱油12.5g、蚝油1g、AAA粉0.5g、香辛调味剂0.5g、味元2g、精盐2g、火锅增香剂3.25g、飘香粉1.25g、肉宝王1.25g、乙基麦芽酚1.25g、牛肉粉1.25g、浓缩鲜香粉1.25g。
上色剂:豆油、蚝油和老抽的重量比为1:2:1。
烧鸡制备:选用饲养10周龄以上的2.5kg左右的健壮公鸡,收购和运输时无挤压和捆绑,待宰活鸡喂水停食24h。活鸡宰杀后快速褪毛并去除内脏洗净。
将洗净的鸡放入容器中,然后将上述腌制剂用高压注射器分别在鸡的胸、背各两处和各腿注入鸡体内,静置1h使注射液扩散均匀,渗透至肌肉内,使肌肉组织变软。然后用上色剂涂刷鸡外皮上色,涂刷次数为4次。向上色完毕的鸡胸腔内填充圆葱,圆葱的重量为活鸡重量的20%,然后用锡纸包裹置于托盘放入电烤箱中烤制。烤制时,200℃烤15min,120℃烤80min,然后在200℃烤制10min。烤制时,每隔10min翻一次。烤制结束前5min将锡纸内的烤制渗出物倒出。烤制结束后去除锡纸即得风味烧鸡。
实施例2
其与实施例1的区别在于,腌制剂各组分的用量不同。
腌制剂的配制:按比例将如下配料混合均匀海鲜酱油25g、酱油15g、蚝油1.5g、AAA粉0.5g、香辛调味剂1g、味元2g、精盐2g、火锅增香剂3.25g、飘香粉1.25g、肉宝王2g、乙基麦芽酚2g、牛肉粉1g、浓缩鲜香粉1g。
上色剂:豆油、蚝油和老抽的重量比为2:3:1。
烧鸡制备:选用饲养10周龄以上的2.5kg左右的健壮公鸡,收购和运输时无挤压和捆绑,待宰活鸡喂水停食16h。活鸡宰杀后快速褪毛并去除内脏洗净。
将洗净的鸡放入容器中,然后将上述腌制剂用高压注射器分别在鸡的胸、背各两处和各腿注入鸡体内,静置2h使注射液扩散均匀,渗透至肌肉内,使肌肉组织变软。然后用上色剂涂刷鸡外皮上色,涂刷次数为2次。向上色完毕的鸡胸腔内填充圆葱,圆葱的重量为活鸡重量的10%,然后用锡纸包裹置于托盘放入电烤箱中烤制。烤制时,200℃烤15min,110℃烤80min,然后在300℃烤制5min,200℃烤制10min。烤制时,每隔15min翻一次。烤制结束前5min将锡纸内的烤制渗出物倒出。烤制结束后去除锡纸即得风味烧鸡
实施例3
其与实施例1的区别在于,腌制剂为:海鲜酱油20g、酱油15g、蚝油0.5g、AAA粉1g、香辛调味剂1g、味元1.5g、精盐2g、火锅增香剂3g、飘香粉1g、肉宝王1.25g、乙基麦芽酚1.25g、牛肉粉1.25g、浓缩鲜香粉1.25g。
上色剂:豆油、蚝油和老抽的重量比为2:2:1。
烧鸡制备:选用饲养10周龄以上的2.5kg左右的健壮公鸡,收购和运输时无挤压和捆绑,待宰活鸡喂水停食20h。活鸡宰杀后快速褪毛并去除内脏洗净。
将洗净的鸡放入容器中,然后将上述腌制剂用高压注射器分别在鸡的胸、背各两处和各腿注入鸡体内,静置1h使注射液扩散均匀,渗透至肌肉内,使肌肉组织变软。然后用上色剂涂刷鸡外皮上色,涂刷次数为4次。向上色完毕的鸡胸腔内填充圆葱,圆葱的重量为活鸡重量的15%,然后用锡纸包裹置于托盘放入电烤箱中烤制。烤制时,200℃烤10min,250℃烤制5min,120℃烤80min,然后在200℃烤制10min。烤制时,每隔10min翻一次。烤制结束前5min将锡纸内的烤制渗出物倒出。烤制结束后去除锡纸即得风味烧鸡
实施例4
其与实施例1的区别在于,用高压注射器将腌制剂注入鲜鸡鸡肉中后,还按照腌制剂配料比例放大后配置能够浸泡鸡的腌制剂,使鸡的内外风味一致,浸泡腌制的条件为在4℃下腌制24h。腌制后的鸡取出后沥干,上色,整形后用锡纸包裹送入电烤箱烤制,具体操作同实施例1.
实施例5
其与实施例1的区别在于,腌制剂还包括所述腌制剂还包括中药提取液35g;所述中药提取液由如下重量份的组分煎煮得到:枸杞12份、当归10份、党参10份、海马5份、川贝15份、山楂15份、白芷10份。
煎煮:按重量比例称取上述中药材,加8倍量水煎煮2h,过滤,再加6倍量水煎煮2h,合并滤液,浓缩至体积变为合并滤液的1/4。
实施例6
其与实施例1的区别在于,加工处理方式为碳火烧制。烧制时将腌制、上色的鲜鸡不用锡纸包裹,悬挂于土窑中用炭火中火烧制,时间为1.5-2h,烧的过程中每隔15min将鸡翻一次,或视火的大小、温度控制翻的时间,以烤熟但没有糊味为宜。
利用本发明的方法制作的烧鸡料入肉中,腌制剂既能赋予鸡肉别样的风味,在烧制或烤制过程中烧鸡脂肪、肉的呈味物质充分散发,又能保持烧鸡本身的风味和营养。而且,烧制或烤制后的鸡色泽鲜亮诱人,肉质嫩滑,深受广大食客喜爱。
最后应说明的是:以上各实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述各实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分或者全部技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的范围,其均应涵盖在本发明的权利要求和说明书的范围当中。
Claims (10)
1.一种风味烧鸡的制作方法,其特征在于,包括步骤:
(1)将活鸡宰杀洗净,然后用高压注射器将腌制剂注入鸡体内;
(2)用上色剂对鸡外皮上色;
(3)将鸡放入加工装置,控制温度为100-300℃,烧制或烤制时间为1-2h,即得成品风味烧鸡。
2.如权利要求1所述的风味烧鸡的制作方法,其特征在于,优选地,所述腌制剂包括如下重量份的组分:酱油30-40份、增香剂1-14份、精盐1-3份、香辛调味剂0.25-1份、蚝油0.5-1.5份。
3.如权利要求1所述的风味烧鸡的制作方法,其特征在于,所述增香剂包括复合增香剂、火锅增香剂、肉味增香剂、乙基麦芽酚中的一种或多种。
4.如权利要求2所述的风味烧鸡的制作方法,其特征在于,所述腌制剂还包括中药提取液25-45份;所述中药提取液由如下重量份的组分煎煮得到:枸杞10-15份、当归8-10份、党参8-10份、海马5-10份、川贝10-15份、山楂10-15份、白芷7-10份。
5.如权利要求1所述的风味烧鸡的制作方法,其特征在于,所述活鸡为公鸡、肉用仔鸡或淘汰蛋用鸡;所述活鸡的体重为2-3kg。
6.如权利要求1所述的风味烧鸡的制作方法,其特征在于,将腌制剂注入鸡体内时,分别注入背、胸的各两处以及各腿中;注入腌制剂后静置1-2h使腌制剂扩散均匀。
7.如权利要求5所述的风味烧鸡的制作方法,其特征在于,还包括将将鸡浸泡在腌制剂中,在0-4℃下腌制12-24h。
8.如权利要求1所述的风味烧鸡的制作方法,其特征在于,所述上色剂为豆油、蚝油和老抽中的至少一种或两种以上的混合物;上色时,用上色剂涂刷鸡外皮至少一次。
9.如权利要求1所述的风味烧鸡的制作方法,其特征在于,烧制或烤制前,鸡上色后用锡纸包裹放入加工装置;所述加工装置为电用烤箱、燃气烤箱、炭火烤箱或烤炉;烧制或烤制结束前5-10min除去锡纸内烧制或烤制渗出物。
10.利用权利要求1-9任意一项制作方法烧制或烤制得到的风味烧鸡。
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