CN112293684A - 一种榴莲风味焗鸡的制作方法 - Google Patents
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 52
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 21
- 238000005554 pickling Methods 0.000 claims abstract description 19
- 240000000716 Durio zibethinus Species 0.000 claims abstract description 16
- 235000006025 Durio zibethinus Nutrition 0.000 claims abstract description 16
- 238000007598 dipping method Methods 0.000 claims abstract description 16
- 239000002002 slurry Substances 0.000 claims abstract description 16
- 235000013330 chicken meat Nutrition 0.000 claims description 46
- 238000010411 cooking Methods 0.000 claims description 13
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 9
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000005470 impregnation Methods 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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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
-
- 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
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L19/00—Products from fruits or vegetables; 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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Abstract
本发明公开了一种榴莲风味焗鸡的制作方法，其特征在于，所述榴莲风味焗鸡的制作方法包括以下步骤：步骤一制备浸渍料浆、步骤二白条鸡备料、步骤三真空腌制、步骤四焗制熟化、步骤五出锅装箱冷藏。本发明采用真空腌制和短时高温焗制熟化的加工工艺，实现入味充分透彻，榴莲的气味与鸡肉在800℃高温焗制时发生复杂的氧化化合形成突出的榴莲风味，香味浓郁宜人、口感酥脆软嫩、营养流失小、易于消化和吸收、滋阴补阳、降燥润肺。腌制浸渍料配比用量适中。合理地解决了现有技术的榴莲风味焗鸡煮制温度低、时间长，营养流失大，榴莲在煮制过程中气味经水解后与鸡肉难以形成突出的风味，不被广大消费者所接受的问题。克服了现有技术的不足。
Description
技术领域
本发明涉及一种食品加工技术领域，尤其涉及一种榴莲风味焗鸡的制作方法。
背景技术
现有技术的榴莲风味焗鸡采用榴莲切碎后与煮熟，再进行焖焗的制作方法，煮制温度低、时间长，营养流失大，榴莲在煮制过程中气味经水解后与鸡肉难以形成突出的风味，不被广大消费者所接受。
本发明采用真空腌制和短时高温焗制熟化的加工工艺，实现入味充分透彻，榴莲的气味与鸡肉在800℃高温焗制时发生复杂的氧化化合形成突出的榴莲风味，香味浓郁宜人、口感酥脆软嫩、焗制时间短、营养流失小、易于消化和吸收、滋阴补阳、降燥润肺、补血养心、健脾温胃。腌制浸渍料配比用量适中。克服了现有技术的不足。
发明内容
本发明的目的在于提供一种榴莲风味焗鸡的制作方法，合理地解决了现有技术的榴莲风味焗鸡煮制温度低、时间长，营养流失大，榴莲在煮制过程中气味经水解后与鸡肉难以形成突出的风味，不被广大消费者所接受的问题。
本发明采用如下技术方案：
一种榴莲风味焗鸡的制作方法，其特征在于，所述榴莲风味焗鸡的制作方法包括以下步骤：
步骤一、制备浸渍料浆：所述浸渍料浆的用料配方的有效成分及其百分含量为：生鲜榴莲50％、淀粉8％-10％、盐20％-21％、味精5％-10％、黑白胡椒各2％-4.5％、食品级鸡肉粉末香精0.5％-1％、太太乐鲜味宝10％-20％，选取所述浸渍料浆的用料配方原料采用料理机或磨浆机粉碎搅拌均匀，制备浸渍料浆；
步骤二、白条鸡备料：选取优质白条鸡去内脏洗净，晾干水分，制备晾干白条鸡；
步骤三、真空腌制：每只所述晾干白条鸡采用100g所述浸渍料浆均匀涂抹外表面，放入真空腌制机内抽真空腌制30分钟后取出，单只白条鸡定型包裹锡箔纸，制备锡箔包裹腌制鸡；
步骤四、焗制熟化：将所述锡箔包裹腌制鸡采用800℃高温焗制35分钟；
步骤五、出锅装箱：出锅后冷却、包装、装箱冷藏。
进一步地，所述真空腌制的温度为常温，工作压力为1330-0.13Pa。本发明的有益技术效果是：
本发明公开了一种榴莲风味焗鸡的制作方法，合理地解决了现有技术的榴莲风味焗鸡煮制温度低、时间长，营养流失大，榴莲在煮制过程中气味经水解后与鸡肉难以形成突出的风味，不被广大消费者所接受的问题。
本发明采用真空腌制和短时高温焗制熟化的加工工艺，实现入味充分透彻，榴莲的气味与鸡肉在800℃高温焗制时发生复杂的氧化化合形成突出的榴莲风味，香味浓郁宜人、口感酥脆软嫩、焗制时间短、营养流失小、易于消化和吸收、滋阴补阳、降燥润肺、补血养心、健脾温胃。腌制浸渍料配比用量适中。克服了现有技术的不足。
具体实施方式
通过下面对实施例的描述，将更加有助于公众理解本发明，但不能也不应当将申请人所给出的具体的实施例视为对本发明技术方案的限制，任何对部件或技术特征的定义进行改变和/或对整体结构作形式的而非实质的变换都应视为本发明的技术方案所限定的保护范围。
实施例
一种榴莲风味焗鸡的制作方法，其特征在于，所述榴莲风味焗鸡的制作方法包括以下步骤：
步骤一、制备浸渍料浆：所述浸渍料浆的用料配方的有效成分及其百分含量为：生鲜榴莲50％、淀粉8％-10％、盐20％-21％、味精5％-10％、黑白胡椒各2％-4.5％、食品级鸡肉粉末香精0.5％-1％、太太乐鲜味宝10％-20％，选取所述浸渍料浆的用料配方原料采用料理机或磨浆机粉碎搅拌均匀，制备浸渍料浆；
步骤二、白条鸡备料：选取优质白条鸡去内脏洗净，晾干水分，制备晾干白条鸡；
步骤三、真空腌制：每只所述晾干白条鸡采用100g所述浸渍料浆均匀涂抹外表面，放入真空腌制机内抽真空腌制30分钟后取出，单只白条鸡定型包裹锡箔纸，制备锡箔包裹腌制鸡；
步骤四、焗制熟化：将所述锡箔包裹腌制鸡采用800℃高温焗制35分钟；
步骤五、出锅装箱：出锅后冷却、包装、装箱冷藏。
进一步地，所述真空腌制的温度为常温，工作压力为1330-0.13Pa。完成所述一种榴莲风味焗鸡的制作方法的实施。
当然，本发明还可以有其他多种实施例，在不背离本发明精神及其实质的情况下，熟悉本领域的技术人员可以根据本发明做出各种相应的改变和变形，但这些相应的改变和变形都应属于本发明所附的权利要求的保护范围。
Claims (2)
1.一种榴莲风味焗鸡的制作方法，其特征在于，所述榴莲风味焗鸡的制作方法包括以下步骤：
步骤一、制备浸渍料浆：所述浸渍料浆的用料配方的有效成分及其百分含量为：生鲜榴莲50％、淀粉8％-10％、盐20％-21％、味精5％-10％、黑白胡椒各2％-4.5％、食品级鸡肉粉末香精0.5％-1％、太太乐鲜味宝10％-20％，选取所述浸渍料浆的用料配方原料采用料理机或磨浆机粉碎搅拌均匀，制备浸渍料浆；
步骤二、白条鸡备料：选取优质白条鸡去内脏洗净，晾干水分，制备晾干白条鸡；
步骤三、真空腌制：每只所述晾干白条鸡采用100g所述浸渍料浆均匀涂抹外表面，放入真空腌制机内抽真空腌制30分钟后取出，单只白条鸡定型包裹锡箔纸，制备锡箔包裹腌制鸡；
步骤四、焗制熟化：将所述锡箔包裹腌制鸡采用800℃高温焗制35分钟；
步骤五、出锅装箱：出锅后冷却、包装、装箱冷藏。
2.根据权利要求1所述一种榴莲风味焗鸡的制作方法，其特征在于，所述真空腌制的温度为常温，工作压力为1330-0.13Pa。
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524157A (zh) * | 2008-12-17 | 2009-09-09 | 潘玉清 | 榴莲炖鸡的制作方法 |
| CN102669699A (zh) * | 2011-03-17 | 2012-09-19 | 宝钢集团宝山宾馆 | 一种热焗鸡的制作方法 |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524157A (zh) * | 2008-12-17 | 2009-09-09 | 潘玉清 | 榴莲炖鸡的制作方法 |
| CN102669699A (zh) * | 2011-03-17 | 2012-09-19 | 宝钢集团宝山宾馆 | 一种热焗鸡的制作方法 |
Non-Patent Citations (2)
| Title |
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| 曹仲文 等: "《烹饪设备器具》", 30 June 2011, 复旦大学出版社 * |
| 蛋黄儿么么: "榴莲烤鸡", 《下厨房，HTTPS://HANWUJI.XIACHUFANG.COM/RECIPE/102782898/》 * |
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Application publication date: 20210202 |