CN111616309A - 一种烧鸡配方及其加工工艺 - 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
- A23L13/50—Poultry products, e.g. poultry sausages
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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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- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
本发明公开了一种烧鸡配方，由以下重量配比的原料制备而成：花椒2‑4克，大料12‑18克，小茴香1‑3克，白蔻1‑3克，肉蔻1‑3克，千里香1‑3克，丁香.5‑1.5克，荜拔0.5‑1.5克，良姜2‑4克，草果1‑3克，桂皮8‑12克，白芷4‑6克，当归2‑4克，党参2‑4克，黄芪2‑4克，陈皮8‑12克，山楂2‑4克，山奈2‑4克，香叶2‑4克，辣椒2‑4克，盐130‑170克，小公鸡8‑12只配老汤，及其加工工艺：选料、宰割、造型、老汤卤水、卤煮、熏制。本发明与现有技术相比的优点在于：烧鸡营养丰富，具有温中益气，益五脏，补精添髓，补虚损。助消化，降血脂血压等保健功效。
Description
技术领域
本发明涉及食品技术领域，具体是指一种烧鸡配方及其加工工艺。
背景技术
烧鸡，是一道中华传统风味菜肴。其中部分烹饪方法是将涂过饴糖的鸡油炸，然后用香料制成的卤水煮制而成。成品烧鸡具有肉鲜味美、肥而不腻和烂而不散特点。在烧鸡中，道口烧鸡最为出名，它香味浓郁、酥香软烂、咸淡适口、熟烂离骨、肥而不腻。是用多种名贵中药，辅之陈年老汤制作而成，其成品烧鸡色泽鲜艳、形如元宝、口衔瑞蚨，极具食疗和保健功能。
由于各地口味不同，所以烧鸡的制备方式各不相同，但是目前仍无一套从选材至保存的一套全面并且完整的烧鸡配方及其加工工艺，只是提供大致的制备方案，并未针对烧鸡制备过程中各个步骤来提供较为详细的方法，而且也并未针对各个步骤中需要注意的事项提供合理的方式方法。
发明内容
本发明要解决的技术问题是克服以上技术缺陷，提供一种具有温中益气，益五脏，补精添髓，补虚损，助消化，降血脂血压等保健功效的一种烧鸡配方及其加工工艺。
为解决上述技术问题，本发明提供的技术方案为：一种烧鸡配方，由以下重量配比的原料制备而成：花椒2-4克，大料12-18克，小茴香1-3克，白蔻1-3克，肉蔻1-3克，千里香1-3克，丁香.5-1.5克，荜拔0.5-1.5克，良姜2-4克，草果1-3克，桂皮8-12克，白芷4-6克，当归2-4克，党参2-4克，黄芪2-4克，陈皮8-12克，山楂2-4克，山奈2-4克，香叶2-4克，辣椒2-4克，盐130-170克，小公鸡8-12只配老汤。
作为改进，由以下重量配比的原料制备而成：花椒3克，大料15克，小茴香2克，千里香2克，丁香1克，白蔻2克，肉蔻2克，千里香2克，丁香1克，荜拔1克，良姜3克，陈皮5克，草果2克，桂皮10克，白芷5克，当归3克，党参3克，黄芪3克，陈皮10克，山楂3克，山奈3克，香叶3克，辣椒3克，盐150克，小公鸡10只配老汤。
一种烧鸡加工工艺，包括以下步骤：
A、选料：选取经检疫合格的优质小公鸡；
B、宰割：宰割放血-清血-去毛-去除内脏-清洗干净；
C、造型，把鸡翅后背，鸡腿剪断，放入肚腔之内固定造型低温排酸；
D、老汤卤水：将按重量比列配好的辛香料包放入老汤锅中烧开进行入味；
E、卤煮：老汤大火烧沸，将鸡放入锅中，先大火烧沸，去除表面白沫，改小火焖煮40分钟至鸡熟出锅；
F、熏制，将出锅的小公鸡摆放在特制蒸屉上放入另一个锅中，放入适量的白糖和茶叶熏烤5分钟即可出锅。
本发明与现有技术相比的优点在于：
烧鸡营养丰富，具有温中益气，益五脏，补精添髓，补虚损。助消化，降血脂血压等保健功效。
具体实施方式
一种烧鸡配方，由以下重量配比的原料制备而成：花椒3克，大料15克，小茴香2克，千里香2克，丁香1克，白蔻2克，肉蔻2克，千里香2克，丁香1克，荜拔1克，良姜3克，陈皮5克，草果2克，桂皮10克，白芷5克，当归3克，党参3克，黄芪3克，陈皮10克，山楂3克，山奈3克，香叶3克，辣椒3克，盐150克，小公鸡10只配老汤。
一种烧鸡加工工艺，包括以下步骤：
A、选料：选取经检疫合格的优质小公鸡；
B、宰割：宰割放血-清血-去毛-去除内脏-清洗干净；
C、造型，把鸡翅后背，鸡腿剪断，放入肚腔之内固定造型低温排酸；
D、老汤卤水：将按重量比列配好的辛香料包放入老汤锅中烧开进行入味；
E、卤煮：老汤大火烧沸，将鸡放入锅中，先大火烧沸，去除表面白沫，改小火焖煮40分钟至鸡熟出锅；
F、熏制，将出锅的小公鸡摆放在特制蒸屉上放入另一个锅中，放入适量的白糖和茶叶熏烤5分钟即可出锅。
使用方法：按重量配比将辛香料称重放入料包中，用清水浸泡半小时去除杂味，在放入沸腾的老汤锅中与鸡同煮进行入味。
Claims (3)
1.一种烧鸡配方，其特征在于，由以下重量配比的原料制备而成：花椒2-4克，大料12-18克，小茴香1-3克，白蔻1-3克，肉蔻1-3克，千里香1-3克，丁香.5-1.5克，荜拔0.5-1.5克，良姜2-4克，草果1-3克，桂皮8-12克，白芷4-6克，当归2-4克，党参2-4克，黄芪2-4克，陈皮8-12克，山楂2-4克，山奈2-4克，香叶2-4克，辣椒2-4克，盐130-170克，小公鸡8-12只配老汤。
2.根据权利要求1所述的一种烧鸡配方，其特征在于，由以下重量配比的原料制备而成：花椒3克，大料15克，小茴香2克，千里香2克，丁香1克，白蔻2克，肉蔻2克，千里香2克，丁香1克，荜拔1克，良姜3克，陈皮5克，草果2克，桂皮10克，白芷5克，当归3克，党参3克，黄芪3克，陈皮10克，山楂3克，山奈3克，香叶3克，辣椒3克，盐150克，小公鸡10只配老汤。
3.一种烧鸡加工工艺，其特征在于，包括以下步骤：
A、选料：选取经检疫合格的优质小公鸡；
B、宰割：宰割放血-清血-去毛-去除内脏-清洗干净；
C、造型，把鸡翅后背，鸡腿剪断，放入肚腔之内固定造型低温排酸；
D、老汤卤水：将按重量比列配好的辛香料包放入老汤锅中烧开进行入味；
E、卤煮：老汤大火烧沸，将鸡放入锅中，先大火烧沸，去除表面白沫，改小火焖煮40分钟至鸡熟出锅；
F、熏制，将出锅的小公鸡摆放在特制蒸屉上放入另一个锅中，放入适量的白糖和茶叶熏烤5分钟即可出锅。
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114158695A (zh) * | 2021-12-16 | 2022-03-11 | 王海松 | 一种用于烧鸡的配料以及制作的烧鸡 |
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| CN114158695A (zh) * | 2021-12-16 | 2022-03-11 | 王海松 | 一种用于烧鸡的配料以及制作的烧鸡 |
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Application publication date: 20200904 |