CN111838627A - 一种川味凉拌鸡调料制备方法及川味凉拌鸡制作方法 - Google Patents
一种川味凉拌鸡调料制备方法及川味凉拌鸡制作方法 Download PDFInfo
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- CN111838627A CN111838627A CN202010850004.4A CN202010850004A CN111838627A CN 111838627 A CN111838627 A CN 111838627A CN 202010850004 A CN202010850004 A CN 202010850004A CN 111838627 A CN111838627 A CN 111838627A
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种川味凉拌鸡调料制备方法及川味凉拌鸡制作方法,包括如下步骤:原料选择原料选用二荆条、芝麻和洋葱,配料选用生姜和大葱以及常规香料,载体选用食用油,调味料选用盐、味精、辣椒面,花椒粉、藤椒油,通过制备热油、制备红油料、制备煮鸡料、制备拌鸡料,并将红油料、煮鸡料和拌鸡料分别进行定量包装,得到拌鸡料包、煮鸡料包和红油料包,以期望优化制备川味凉拌鸡的蒸煮流程,降低体厨艺对川味凉拌鸡风味的影响的问题。
Description
技术领域
本发明涉及料包生产,具体涉及一种川味凉拌鸡调料制备方法及使用方法。
背景技术
目前,市面上在售的川味凉拌鸡,都是是由厨师做好打包进行销售;也有部分消费者在市面上购买红油辣子和鸡肉,在家自行制作川味凉拌鸡,其过程是将鸡肉煮熟后,撒上红油辣子,在配上盐、味精等调料进行风味配置,从而制得凉拌鸡。
在家制备川味凉拌鸡时,通常在蒸煮过程需要自行配料,且在拌鸡的时候各种调料的添加也对风味影响较大,通常要做好川味凉拌鸡,从煮鸡开始就有考究,由于个人厨艺水平差异,导致蒸煮过程,鸡肉味道差异巨大,其次在鸡肉在凉拌过程中,对调料比例的把控也会扩大风味差距,导致最后制备出来的凉拌鸡肉口味没有统一的标准;因此,如何降低制备川味凉拌鸡的蒸煮流程,减少消费者的操作步骤,在保证风味的前提下,降低个体厨艺对川味凉拌鸡风味的影响是值得研究的。
发明内容
本发明的目的在于提供一种川味凉拌鸡调料制备方法及使用方法,以期望优化制备川味凉拌鸡的蒸煮流程,降低体厨艺对川味凉拌鸡风味的影响的问题。
为解决上述的技术问题,本发明采用以下技术方案:
一种川味凉拌鸡调料制备方法,包括如下步骤:步骤A,原料选择,选用二荆条、芝麻和洋葱,配料选用生姜和大葱以及常规香料,载体选用食用油,调味料选用盐、味精、辣椒面,花椒粉、藤椒油。
步骤B,制备热油,将食用油加热,并投入洋葱、生姜和大葱,直至洋葱、生姜和大葱炸至金黄后捞出,制得热油。
步骤C,制备红油料,将上述热油与辣椒面混合搅拌后得到红油;上述红油中投入芝麻并搅拌均匀,得到红油料。
步骤D,制备煮鸡料,将生姜切片制得片姜,加入大葱的根部和香料进行搅拌,并混合少量盐进行调味,以制得煮鸡料。
步骤E,制备拌鸡料,将二荆条剁碎制得二荆条块,将二荆条块与藤椒油、混合搅拌,并配入味精、花椒粉和盐调味,制得拌鸡料。
步骤F,制备料包,上述拌鸡料、煮鸡料和红油料放置冷却后,分别进行定量包装,制得拌鸡料包、煮鸡料包和红油料包。
作为优选,原料按重量份计,选用二荆条1-3份、芝麻0.1-0.5份和洋葱2-6份,配料选用生姜2-7份和大葱7-15份以及常规香料6-12份。
作为优选,上述制备煮鸡料的过程中,投入的香料为当归、黄芪和玉竹,按比例计算,上述当归占香料总量的50%,上述黄芪占香料总量的40%,上述玉竹占香料总量的10%。
作为优选,上述制备煮鸡料的过程中,投入的香料为香叶、八角和桂皮,按比例计算,上述香叶占香料总量的 20%,上述八角占香料总量的40%,上述桂皮占香料总量的40%。
作为优选,上述二荆条为泡二荆条。
作为优选,上述制备热油的过程中,油温需要达到220摄氏度后投入洋葱、生姜和大葱。
更进一步的技术方案是,上述制备红油料的过程中,热油温度自然降温至140摄氏度后,将热油淋在辣椒面上并混合搅拌。
本发明还公开了一种川味凉拌鸡调料制备方法,使用川味凉拌鸡调料制备方法得到的调料包,第一步,首先将煮鸡料包中的煮鸡料与鸡肉混合放入锅中,上述煮鸡料包中的煮鸡料与鸡肉的重量配比为6:50,并倒入清水进行蒸煮,上述清水根据煮鸡料的用量适应性添加,添加量为40mL/g,蒸煮温度为110摄氏度,蒸煮时间大于30分钟,得到鸡汤和熟鸡肉。
第二步,将熟鸡肉切片并置于盘中,并自然冷却,随后加入拌鸡料和稀释水进行搅拌,上述稀释水根据拌鸡料的用量添加,添加量为10ml/g,搅拌至藤椒油均匀覆盖在鸡肉切片上,得到半成品凉拌鸡。
第三步,将红油料倾倒在半成品凉拌鸡上,上述红油料与拌鸡料的质量比例为1比1,形成川味凉拌鸡。
作为优选,上述稀释水为上述鸡汤加入盐和味精调均,同时混入香油制得,上述鸡汤占稀释水总质量的94%,上述盐占稀释水总质量的0.3%,上述味精占稀释水总质量的0.7%,上述香油占稀释水总质量的5%。
作为优选,上述稀释水为上述鸡汤加入白糖调均,同时混入食醋制得,上述鸡汤占稀释水总质量的98%,上述白糖稀释水总质量的0.5%,上述食醋占稀释水总质量的1.5%。
与现有技术相比,本发明的有益效果是:
本发明制备的调料包具有携带方便的特点,且根据包装背后的使用说明,傻瓜式的做出一份川味凉拌鸡;且做出川味凉拌鸡的味道好,同时本发明还可以根据不同用户的口味需求,配置不同风味的香料,从而在保证风味的前提下,降低个体厨艺对川味凉拌鸡风味的影响。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例1:
本发明的一个实施例是,一种川味凉拌鸡调料制备方法,包括如下步骤:原料选择,原料选用二荆条30g、芝麻5g和洋葱60克,配料选用生姜70g和大葱150 g以及常规香料120 g,载体选用食用油,调味料选用盐、味精、辣椒面,花椒粉、藤椒油。
其中,二荆条辣味稍淡,香味浓重,在川味凉拌鸡风味中具有鲜辣的口感,且从营养角度上讲,二荆条富含蛋白质、Vc、粗纤维以及辣椒素类物质;
其中,芝麻富含大量的脂肪和蛋白质,其中主要为油酸、亚油酸、棕榈酸、花生酸等的甘油脂;又含甾醇、芝麻素、芝麻酚、叶酸、烟酸、蔗糖、卵磷脂、蛋白质、有膳食纤维、糖类、维生素a、维生素B1,B2、尼克酸、维生素E、卵磷脂、钙、铁、镁等营养成分。以芝麻作为调料能够提高调料的气味,使其具有醇香感。
其中,洋葱的营养成分十分丰富,不仅富含钾、维生素C、叶酸、锌、硒,及纤维质等营养素,在运用为调料的时,具有清鲜味。
制备热油,将食用油加热,并投入洋葱、生姜和大葱,直至洋葱、生姜和大葱炸至金黄后捞出,制得热油。其制备的热油能够提取洋葱、生姜和大葱的香味。
制备红油料,将上述热油与辣椒面混合搅拌后得到红油;上述红油中投入芝麻并搅拌均匀,得到红油料。其中,热油和辣椒面进混合搅拌后,红油含有洋葱、生姜和大葱以及辣椒的鲜辣味道。
制备煮鸡料,将生姜切片制得片姜,加入大葱的根部和香料进行搅拌,并混合少量盐进行调味,以制得煮鸡料。其中片姜能够起到去腥提味的作用,大葱的根部能够在蒸煮过程中提鲜,通过按照配比制备的煮鸡料,通过相应重量的鸡、加相应重量的水,配上煮鸡料包,通过控制蒸煮时间,即蒸煮鸡肉品质可以趋于一致。其各个组分的配伍可根据口味需求调整。
制备拌鸡料,将二荆条剁碎制得二荆条块,将二荆条块与藤椒油、混合搅拌,并配入味精、花椒粉和盐调味,制得拌鸡料。其中二荆条块配合藤椒油还具有一定麻辣风味,通过味精、花椒粉和盐调味对口味进一步的优化。
制备调料包,上述拌鸡料、煮鸡料和红油料放置冷却后,分别进行定量包装,制得拌鸡料包、煮鸡料包和红油料包。其中调料包为定量包装的煮鸡料包、红油包和拌鸡包,其包装背面印刷说明书;
消费者可以根据包装背面的说明书,买相应重量的鸡、加相应重量的水,配上煮鸡料包即可煮鸡肉。鸡肉煮熟后,切片,并加相应量的冷开水和拌鸡包混入在鸡片,搅拌均匀,最后将红油包中的红油淋在鸡片上,形成川味凉拌鸡。
适应性的,原料还可以是二荆条100克、芝麻10克和洋葱200克,配料选用生姜200克和大葱700克以及常规香料600克,其制得的拌鸡料适用于餐饮店和干锅店,以供多人餐进行使用。
实施例2:
基于上述实施例,本发明的另一个实施例是,上述制备煮鸡料的过程中,投入的香料为当归、黄芪、玉竹,按比例计算,上述当归占香料总量的50%,上述黄芪占香料总量的40%,上述玉竹占香料总量的10%。其中当归、黄芪具有补气血的药用价值,同时,玉竹具有药膳的厚重味,通过当归、黄芪和玉竹作为香料,提高煮鸡的营养价值,使其鸡肉具有滋补作用。
实施例3:
基于上述实施例,本发明的另一个实施例是,上述制备煮鸡料的过程中,投入的香料为香叶、八角、桂皮,按比例计算,上述香叶占香料总量的 20%,上述八角占香料总量的40%,上述桂皮占香料总量的40%,其中香叶、八角、桂皮为增近食欲的香辛料,其八角作为煮鸡料,可除鸡肉腥膻异味,增添芳香气味,增进食欲;桂皮可使鸡肉解腻,提高芳香口感,而香叶主要针对的煮鸡过程中的水分,通常煮鸡过程中给的水分会吸附鸡肉的油分形成鸡汤,而香叶可用于鸡汤调味,从而鸡肉中的汤汁成分的芳香剂。
实施例4:
基于上述实施例,本发明的另一个实施例是,上述二荆条为泡二荆条。通过泡二荆条降低盐在拌鸡料中的使用量。同时泡二荆条是川菜中一种特有的调味料,其有开脾胃、促食欲的功能。
需要注意的是,由于拌鸡料本身具有油分,故在存放过程中,可能出现微生物,若采用泡二荆条作为原料,其产品保质期较短,原则上应当在3-7内使用。为了提高经济价值可适应性的加入食用防腐剂。
实施例5:
基于上述实施例,本发明的另一个实施例是,上述制备热油的过程中,油温需要达到220摄氏度后投入洋葱、生姜和大葱。其生姜辛热食物,其味道辛辣刺激,通过220摄氏度的高温,将洋葱、生姜和大葱中的风味物质榨取到食用油中。
进一步的,上述制备红油料的过程中,热油温度自然降温至140摄氏度后,其油温过高容易导致辣椒面糊化,故温度降低至140摄氏度以下后,将热油淋在辣椒面上并混合搅拌,能够保证辣椒面与热油完美混合。
实施例6:
本实施例为使用方法实施例,一种川味凉拌鸡调料制备方法,使用川味凉拌鸡调料制备方法得到的调料包,其使用步骤如下:
第一步,首先将煮鸡料包中的煮鸡料与鸡肉混合放入锅中,上述煮鸡料与鸡肉的重量配比为6:50,即煮鸡料60克与鸡肉500克混合,并倒入2400ml清水进行蒸煮,上述清水根据煮鸡料的用量适应性添加,蒸煮温度为110摄氏度,蒸煮时间大于30分钟,得到鸡汤和熟鸡肉。
适应性的,蒸煮时间越大,肉质越软,考虑到鸡肉品种差异,其稳定的蒸煮时间范围为30-35分钟,以保证鸡肉蒸煮的肉质适中。
第二步,将熟鸡肉切片并置于盘中,并自然冷却,随后加入拌鸡料和稀释水进行搅拌,其中,拌鸡料60克,稀释水600毫升,通过稀释水稀释拌鸡料,使拌鸡料形成溶液与鸡肉片接触,直至藤椒油均匀覆盖在鸡肉切片上,得到半成品凉拌鸡。其中稀释水可以是100摄氏度的水自然等却后得到。
第三步,将红油料倾倒在半成品凉拌鸡上,上述红油料与拌鸡料的质量比例为1比1,即红油料规格与拌鸡料一致,均为60克,由此形成川味凉拌鸡。
实施例7:
基于上述实施例,本发明的另一个实施例是,上述稀释水为上述鸡汤加入盐和味精调均,同时混入香油制得,上述鸡汤占稀释水总质量的94%,上述盐占稀释水总质量的0.3%,上述味精占稀释水总质量的0.7%,上述香油占稀释水总质量的5%;通过香油提升浓郁口感,通过鸡汤和味精提鲜,通过盐中和风味,从而制得的川味凉拌鸡具有清香气味和鲜美口感。
实施例8:
基于上述实施例,本发明的另一个实施例是,上述稀释水为上述鸡汤加入白糖调均,同时混入食醋制得,上述鸡汤占稀释水总质量的98%,上述白糖稀释水总质量的0.5%,上述食醋占稀释水总质量的1.5%,由此形成糖醋风味的稀释水,其制得川味凉拌鸡具有酸甜口感。
实施例9:
本实施例为原料检测实施例,以确定调料香气成分;香气成分提取采用同时蒸馏萃取仪对调料中的挥发性香气物质进行提取。样品切碎混匀后称取50g加入同时蒸馏萃取仪的大烧瓶中,加入超纯水250mL,加热并保持沸腾;小烧瓶中加入50mL无水乙醚,用调温电热套加热,并保持在45摄氏度左右。提取2h后收集乙醚提取物,加入活化的无水硫酸钠,置于冰箱中过夜,无水硫酸钠除水后的样品经过滤后用旋转蒸发仪浓缩至0.5mL,随后进行GC-MS分析,样品经过GC-MS分析后,各香气成分的质谱图经计算机谱库(NIST05和NIST05s)检索及相关资料分析,对各香气成分定性。
其中,分析所需条件为:色谱柱为Rtx-5MS毛细管柱。
GC:程序升温,初温35摄氏度,保留10min,以4摄氏度/min的升温速率升温至250摄氏度,保留10min。迸样口温度250摄氏度,分流比50:1,He气流速33cm/sec,载气压力35.3kPa。
MS:接口温度250摄氏度,离子源温度230摄氏度,质量范围35~500。电离方式:EI,70eV,扫描速率0.5s/scan,四极杆质量分析器。
实施例10:
本实施例为调料包储存过程中微生物繁衍类型鉴别实施例;取各个时段的的料包进行作为样品,每个时段的料包称取25g样品置于盛有225ml磷酸盐缓冲液的无菌均质袋内,8000r/min均质2分钟,制成1比10的样品匀液。用1毫升枪头吸取样品匀液,并沿管壁缓慢注入盛有稀释液的无菌试管中,振摇试管使其混合均匀,再制成1比100的样品匀液。相同方式,再制备1比1000的样品匀液,1比10000的样品匀液,再吸取1毫升样品匀液涂布营养琼脂平板上进行培养,再吸取相同毫升的空白稀释液涂布于两个营养琼脂平板,适配不同形态的菌落以作空白对照组,其培养条件为35-38摄氏度,培育时间为2天。随后挑选不同形态的菌落,用营养琼脂平板划线培养,获得单菌落。将涂布培养好的平板,挑取单菌落少许于营养琼脂斜面培养基上,进行培养待长出菌苔后,进行镜检,且不断进行分离纯化,直至获得纯培养。
挑取纯培养的单个菌落进行鉴定,分别进行接触酶、葡萄糖利用、甘露醇产酸、阿拉伯糖产酸、柠檬酸盐利用、水解淀粉、明胶液化、吲哚实验、厌氧生长、耐盐实验等生理生化实验鉴定。按《伯杰细菌鉴定手册》及《常见细菌系统鉴定手册》进行鉴定,以确定菌种类型。
实施例11:
本实施例为调料包杀菌方式的确定实施例,由于调料包中的物质较多,产品内在的理化性状复杂,还有来自原材料微生物源状况的差异,有些原料比较干净,有的则菌数极高,为了满足保质期限的要求,就必须在灭菌时考虑本企业的设备状况,采取不同的灭菌手段。通过常见的一般理化分析项目,即测定包括糖度(°Bx)、食盐含量(%)、pH值、水分活度Aw(%)、黏度(Pa·s)、相对密度以及色度得到理化数据,根据理化数据,再考虑客户对保质期限的要求,以确定不同的杀菌类型。
例如,调料包的糖度大于30度/Bx,食盐含量大于10%,水活度小于0.8%,不存在粘度,可在温度为100摄氏度的状态下,采用常规的罐加热杀菌方式;经过杀菌处理后调料包在常温状态下的保质期通常在3个月以内。
例如,调料包的糖度小于等于38度/Bx,食盐含量小于10%,水活度大于0.8%,且粘度较低,可在90摄氏度的温度下,采用热灌装杀菌法,使调料包其在冷藏状态下保质期通常在3个月以内。
例如,调料包的糖度小于等于25度/Bx,食盐含量为4%,水活度大于0.9%,且粘度接近3Pa·s;pH值为5以上,可在150摄氏度高温下,采用超高温瞬时灭菌法,使调料包在冷藏储存条件下,具有2~3个月的保质期。
例如,料包的糖度小于等于25度/Bx,食盐含量为4%,水活度大于0.9%的固体物质,可采用高压灭菌法,使其产品在常温下具有6个月保质。
在本说明书中所谈到的“一个实施例”、“另一个实施例”、“实施例”、“优选实施例”等,指的是结合该实施例描述的具体特征、结构或者特点包括在本申请概括性描述的至少一个实施例中。在说明书中多个地方出现同种表述不是一定指的是同一个实施例。进一步来说,结合任一实施例描述一个具体特征、结构或者特点时,所要主张的是结合其他实施例来实现这种特征、结构或者特点也落在本发明的范围内。
尽管这里参照本发明的多个解释性实施例对本发明进行了描述,但是,应该理解,本领域技术人员可以设计出很多其他的修改和实施方式,这些修改和实施方式将落在本申请公开的原则范围和精神之内。更具体地说,在本申请公开和权利要求的范围内,可以对主题组合布局的组成部件和/或布局进行多种变型和改进。除了对组成部件和/或布局进行的变形和改进外,对于本领域技术人员来说,其他的用途也将是明显的。
Claims (10)
1.一种川味凉拌鸡调料制备方法,其特征在于,包括如下步骤:
步骤A,原料选择,选用二荆条、芝麻和洋葱,配料选用生姜和大葱以及常规香料,载体选用食用油,调味料选用盐、味精、辣椒面,花椒粉、藤椒油;
步骤B,制备热油,将食用油加热,并投入洋葱、生姜和大葱,直至洋葱、生姜和大葱炸至金黄后捞出,制得热油;
步骤C,制备红油料,将所述热油与辣椒面混合搅拌后得到红油;所述红油中投入芝麻并搅拌均匀,得到红油料;
步骤D,制备煮鸡料,将生姜切片制得片姜,加入大葱的根部和香料进行搅拌,并混合少量盐进行调味,以制得煮鸡料;
步骤E,制备拌鸡料,将二荆条剁碎制得二荆条块,将二荆条块与藤椒油、混合搅拌,并配入味精、花椒粉和盐调味,制得拌鸡料;
步骤F,制备调料包,所述拌鸡料、煮鸡料和红油料放置冷却后,分别进行定量包装,制得拌鸡料包、煮鸡料包和红油料包。
2.根据权利要求1所述的川味凉拌鸡调料制备方法,其特征在于:原料按重量份计,选用二荆条1-3份、芝麻0.1-0.5份和洋葱2-6份,配料选用生姜2-7份和大葱7-15份以及常规香料6-12份。
3.根据权利要求1所述的川味凉拌鸡调料制备方法,其特征在于:所述制备煮鸡料的过程中,投入的香料为当归、黄芪和玉竹,按比例计算,所述当归占香料总量的50%,所述黄芪占香料总量的40%,所述玉竹占香料总量的10%。
4.根据权利要求1所述的川味凉拌鸡调料制备方法,其特征在于:所述制备煮鸡料的过程中,投入的香料为香叶、八角和桂皮,按比例计算,所述香叶占香料总量的 20%,所述八角占香料总量的40%,所述桂皮占香料总量的40%。
5.根据权利要求1所述的川味凉拌鸡调料制备方法,其特征在于:所述二荆条为泡二荆条。
6.根据权利要求1所述的川味凉拌鸡调料制备方法,其特征在于:所述制备热油的过程中,油温需要达到220摄氏度后投入洋葱、生姜和大葱。
7.根据权利要求5所述的川味凉拌鸡调料制备方法,其特征在于:所述制备红油料的过程中,热油温度自然降温至140摄氏度后,将热油淋在辣椒面上并混合搅拌。
8.一种川味凉拌鸡制作方法,其特征在于:使用权利要求1至7任意一项所述川味凉拌鸡调料制备方法得到的调料包,其使用步骤如下:
第一步,首先将煮鸡料包中的煮鸡料与鸡肉混合放入锅中,所述煮鸡料与鸡肉的重量配比为6:50,并倒入清水进行蒸煮,所述清水根据煮鸡料的用量适应性添加,添加量为40mL/g,蒸煮温度为110摄氏度,蒸煮时间大于30分钟,得到鸡汤和熟鸡肉;
第二步,将熟鸡肉切片并置于盘中,并自然冷却,随后加入拌鸡料包中的拌鸡料和稀释水进行搅拌,所述稀释水根据拌鸡料的用量添加,添加量为10ml/g,搅拌至藤椒油均匀覆盖在鸡肉切片上,得到半成品凉拌鸡;
第三步,将红油料包中的红油料倾倒在半成品凉拌鸡上,所述红油料与拌鸡料的质量比例为1比1,形成川味凉拌鸡。
9.根据权利要求8所述的川味凉拌鸡制作方法,其特征在于:所述稀释水为所述鸡汤加入盐和味精调均,同时混入香油制得,所述鸡汤占稀释水总质量的94%,所述盐占稀释水总质量的0.3%,所述味精占稀释水总质量的0.7%,所述香油占稀释水总质量的5%。
10.根据权利要求8所述的川味凉拌鸡制作方法,其特征在于:所述稀释水为所述鸡汤加入白糖调均,同时混入食醋制得,所述鸡汤占稀释水总质量的98%,所述白糖稀释水总质量的0.5%,所述食醋占稀释水总质量的1.5%。
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