CN114098014A - 一种参鲍伴侣香薰烧鸡的配方与制作技艺 - Google Patents
一种参鲍伴侣香薰烧鸡的配方与制作技艺 Download PDFInfo
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- CN114098014A CN114098014A CN202111510254.4A CN202111510254A CN114098014A CN 114098014 A CN114098014 A CN 114098014A CN 202111510254 A CN202111510254 A CN 202111510254A CN 114098014 A CN114098014 A CN 114098014A
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- abalone
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Classifications
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- A—HUMAN NECESSITIES
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Landscapes
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Abstract
本发明提出了一种参鲍伴侣香薰烧鸡的配方与制作技艺，包括如下步骤：S1、选鸡初加工：所述初加工过程包括放尽血水、除去表面鸡毛、绒毛以及内脏后盘整好鸡的形状；S2、预处理：所述预处理过程包括腌制、蒸制、上色以及卤制，经预处理后获取空腹烧鸡；S3、烹制海参、鲍鱼以及生蚝并将其塞入烧鸡空腹内；S4、调配香薰料以熏制烧鸡，于熏制完成后为烧鸡涂刷护色油。本发明通过基于符离集烧鸡百年以上的古法配方，并在此基础上进行了改良和升级，加入了国内外一些现代元素的香辛调味料，并把滋补极品海参、鲍鱼、生蚝等烹制好的美食佳肴，作为烧鸡的伴侣，分别置入烧鸡腹内，将古法传统手艺与现代的制作方法与加工技艺融为一体。
Description
技术领域
本发明涉及一种参鲍伴侣香薰烧鸡的配方与制作技艺。
背景技术
徽菜著名菜肴之一的符离集烧鸡，历史悠久，源远流长，技艺精湛，具有浓郁的地方风味特色。百多年来，经过历代安徽宿州民间厨艺高手的传承，符离集烧鸡于今仍有盛名。但是，自从上世纪八九十年代以来，众多个体户和私人作坊的涌入，符离集烧鸡市场同质化竞争严重，同时传统的油炸、多盐的卤制烧鸡，已不受当今有着食品营养、健康理念的人士喜爱，导致市场份额日趋减少在所难免；更为糟糕的问题是，许多不良从业者，使用含有激素饲料催熟的肉鸡，以及劣质的香辛调味料，不讲究烧鸡制作技术细节和加工工艺，偷工减料，刻意降低成本，粗陋卤制低质价廉的烧鸡，不仅造成了良莠不齐的市场混乱现象，而且影响了符离集烧鸡的声誉。
发明内容
针对上述问题，本发明一是要解决现有烧鸡加工技术及工艺存在的一些缺陷，二是设计出差异化烧鸡产品的新技术路线图。为此，本发明在传承符离集烧鸡的古法配方和传统加工工艺基础上，设计出改良后的新配方、非油炸/油炸的并行操作法、和烧鸡美食伴侣以及香薰的新技艺，创新性地推出一个独创的高端烧鸡品类。
为解决上述技术问题，本发明采用的技术方案是：一种参鲍伴侣香薰烧鸡的配方与制作技艺，包括如下步骤：
S1、选鸡初加工：所述初加工过程包括放尽血水、除去表面鸡毛、绒毛以及内脏后盘整好鸡的形状；
S2、预处理：所述预处理过程包括腌制、蒸制、上色、炸制以及卤制，经预处理后获取空腹烧鸡；
S3、烹制海参、鲍鱼以及生蚝并将其塞入烧鸡空腹内；
S4、调配香薰料以熏制烧鸡，于熏制完成后为烧鸡涂刷护色油。
进一步地，所述腌制过程具体如下：在大盆中用30克精盐以及50克料酒均匀涂抹于鸡身表面，加入花椒、桂皮、八角、小茴香、陈皮、香叶各3-5克，以及葱段、生姜片各35-50克，加水适量没过鸡身，腌制6-8h。
进一步地，把腌制好的鸡身表面的粘液清洗干净后，把鸡放入清水锅中焯水，打去浮沫；捞出鸡后再用凉水清洗干净，然后用荷叶把鸡包裹起来，上锅蒸制25-40分钟。
进一步地，取出蒸制过的鸡，悬挂晾干水分。
进一步地，起锅炒糖色，糖色水加入蜂蜜，并刷涂至鸡身表面。
进一步地，非油炸的鸡接着放进卤汤中卤制即可。
进一步地，油炸的鸡所述炸制过程具体如下：将刷涂过糖色蜂蜜水的鸡，放入锅中用料油炸制，油温于160-180℃之间，炸至金黄色时将鸡捞出。
进一步地，所述料油的制作方法及工艺具体如下：把四五斤菜籽油或色拉油倒入锅内，加入八角、小茴香、桂皮、香叶、陈皮各2-5克，以及小葱、生姜片、洋葱丝、胡萝卜片、香芹、香菜各100-150克，以小火炸制调料渣至焦黄，捞出料渣即得料油。
进一步地，所述卤制过程于高汤熬煮成的卤汤中进行；所述高汤的制备方法具体如下：于大锅中加入30斤的清水，加入六七斤的鸡架子、七八斤的猪棒骨和一只蹄膀，以及150-200克的葱段、生姜片，100-200克冰糖，80-150克的高度白酒，盐280-380克、鸡精30-60克、味精30-60克、生抽100-200克、味极鲜酱油50-100克、蚝油20-50克；大火烧开后转小火，撇去浮沫，熬制3-5h，并取出葱段。第二步于熬制好的高汤中加入香料包，煮制成卤汤，用以卤制非油炸或油炸烧鸡。
进一步地，所述香辛调味料包括八角10-30克、肉桂20-35克、小茴香10-20克、白芷5-20克、高良姜10-25克、花椒15-30克、草果4-10克、香茅草5-10克、山奈5-15克、肉豆蔻4-12克、陈皮3-10克、川砂仁5-15克、香砂5-15克、白蔻4-12克、莳萝籽5-15克、草蔻4-12克、荜拨5-15克、辛夷5-15克、香菜籽10-20克、多香果5-15克、木香10-25克、灵香草5-15克、枳壳5-15克、黄栀子5-15克、香排草5-15克、甘草3-10克、迷迭香2-5克、香叶2-8克、丁香0.5-4克、白胡椒4-12克、干辣椒5-15克、柠檬干3-5片、罗汉果2-5颗。
进一步地，捞出卤制好的烧鸡，(非油炸/油炸的烧鸡下面同样操作)，晾干之后，再以烟熏炉完成对烧鸡的熏制。所述烟熏炉底部的铁锅内铺设一层锡纸，锡纸上适量铺一层柏木屑、茉莉花茶叶、米饭、白糖等熏料，锅架放置在熏料之上，所述烧鸡用带孔的铝制托盘放置于锅架之上。
进一步地，于熏制烧鸡过程中，先以旺火烧至熏炉内白烟四起后转小火熏制六七分钟，至黄烟出现时关火，再焖制三五分钟，直至烟散尽。
与现有技术相比，本发明的有益效果包括：
通过基于符离集烧鸡百年以上的古法配方，并在此基础上进行了改良和升级，加入了国内外一些现代元素的香辛调味料，发明了一种参鲍伴侣香薰烧鸡的新配方，还运用非油炸/油炸的加工工艺，并把滋补极品海参、鲍鱼、生蚝等烹制好的美食佳肴，作为烧鸡的伴侣，分别置入烧鸡腹内，将古法传统手艺与现代的制作方法与加工技艺融为一体。
具体实施方式
容易理解，根据本发明的技术方案，在不变更本发明实质精神下，本领域的一般技术人员可以提出可相互替换的多种结构方式以及实现方式。因此，以下具体实施方式仅是对本发明的技术方案的示例性说明，而不应当视为本发明的全部或者视为对本发明技术方案的限定或限制。
一种参鲍伴侣香薰烧鸡的配方与制作技艺，包括如下步骤：
S1、选鸡初加工：所述初加工过程包括放尽血水、除去表面鸡毛、绒毛以及内脏后，盘整好鸡的形状；
S2、预处理：所述预处理过程包括腌制、蒸制、上色、熬制高汤并加入香料包煮成卤汤，然后在卤汤中卤制烧鸡，经预处理后获取空腹烧鸡；
S3、烹制海参、鲍鱼以及生蚝并将其分别单独塞入烧鸡空腹内；
S4、调配香薰料以熏制烧鸡，于熏制完成后为烧鸡涂刷护色油。
上述S1过程中，选鸡是在源头上保证烧鸡的品种和质量，选择过程中，要选淮北当地散养的土麻鸡，弃用生长激素饲料喂养的肉鸡，生长期要在八个月至两年左右，重量在900-1250克之间。处理时则将宰杀后的鸡放尽血水，以热水烫去毛，除去嗉囊和食管及气管，用喷火枪烧去鸡身上的绒毛；再在肛门上边靠近腹部处横开一个五厘米长的刀口，掏去内脏，洗净沥干水分。接着盘鸡：将右翅膀从宰杀的鸡脖刀口处穿入，使翅膀尖从鸡嘴拉出，鸡头弯回别在鸡膀下边；左翅膀向里回转打结后别在背上，与右膀成一直线。把敲断大腿骨的两只鸡爪交叉，从肛门上边开口处塞入鸡腹内。(如需在鸡腹内塞入海参、鲍鱼，则要把鸡爪从鸡腿关节处斩断，鸡爪另卤即可)。
于上述S2的腌制过程中，在大盆中将鸡身表面均匀撒上精盐和料酒，人工揉擦几分钟；盆加入花椒、桂皮、八角、小茴香、陈皮、香叶各3-5克，以及葱段、生姜片各35-50克，加水适量没过鸡身，腌渍6-8h。腌制完成后，取出腌制好的鸡清洗干净粘液；捡去葱姜八角等调料，在锅中放入清水给鸡焯水并除去浮沫，焯好水的鸡捞出放在凉水中再清洗干净。将鲜荷叶洗净或将干荷叶开水烫软，用荷叶包裹鸡身。包裹好的鸡入蒸笼以旺火蒸25-40分钟取出，将蒸过的鸡放置在竹簸箩或用铁钩挂在阴凉处，晾干水分。
食用油和冰糖按1:10左右的比例，在锅里炒糖色，炒制枣红色时，关火，同时加入八九倍量的开水，制成糖色水；取一勺蜂蜜，一勺麦芽糖，放入大碗中，取用八勺热的糖色水化开(剩余的糖色水备用)，制成上色蜂蜜水；蜂蜜、麦芽糖和糖色水的比例为1：1：8。然后用毛刷蘸着上色蜂蜜水均匀涂抹鸡身表面，晾干备用。
蒸制过的鸡随后不经油炸可以直接下到卤汤中卤制成非油炸的烧鸡。
油炸烧鸡要事先准备好用于炸鸡的料油；把涂抹过上色蜂蜜水的鸡，下料油锅中炸制，油温保持在160-180℃之间，掌握火候炸成金黄色时将鸡捞出。
上述料油的制备方法具体如下：将五六斤的菜籽油或色拉油放入锅内，加入八角、小茴香、桂皮、香叶、陈皮各2-5克，小葱结、生姜片、洋葱丝、胡萝卜片、香芹、香菜各100-150克，以小火炸制调料渣至焦黄，捞出料渣即得料油。
上述高汤熬制的制备方法具体如下：锅中加入30斤的清水，加入六七斤的鸡架、七八斤的猪棒骨和一只蹄膀，以及各150-200克的葱段、生姜片，100-200克的冰糖、80-150克的高度白酒，盐280-380克、鸡精30-60克、味精30-60克，生抽100-200克、味极鲜酱油50-100克、蚝油20-50克，调好口味。大火烧开后转小火，撇去浮沫，熬制3-5h，并取出葱姜。将香料包清洗并用开水浸泡20分钟后，放入熬制好的高汤中，煮30分钟制成卤汤，以完成对鸡体的卤制。
上述香辛调味料包的配方如下：八角10-30克、肉桂20-35克、小茴香10-20克、白芷5-20克、高良姜10-25克、花椒15-30克、草果4-10克、香茅草5-10克、山奈5-15克、肉豆蔻4-12克、陈皮3-10克、川砂仁5-15克、香砂5-15克、白蔻4-12克、莳萝籽5-15克、草蔻4-12克、荜拨5-15克、辛夷5-15克、香菜籽10-20克、多香果5-15克、木香10-25克、灵香草5-15克、枳壳5-15克、黄栀子5-15克、香排草5-15克、甘草3-10克、迷迭香2-5克、香叶2-8克、丁香0.5-4克、白胡椒4-12克、干辣椒5-15克、柠檬干3-5片、罗汉果2-5颗。上述香料包的重量为卤水总量的1.2％-1.5％，在制作香料包时，要把所有香辛调味料事先装入一只纱布袋中，布袋要留有一些空间，再扎紧袋口，先用清水清洗两遍，再放入开水中浸泡十几分钟，以祛除调味料的灰尘杂质和苦涩味。
卤制非油炸╱油炸的烧鸡的过程具体如下：
制作卤汤时，要把不锈钢桶一次性放足高汤，然后把前述剩余备用的糖色水加入高汤中，再把清洗浸泡过的香料包，放入熬制好的高汤中煮30分钟制成卤汤。
把非油炸的鸡整齐地码放在另一个空的不锈钢桶内，桶底事先放置一个大的圆形竹笪，防止糊底；油炸过的鸡卤制时也按此方法操作。
把卤汤连同香料包倒入码放鸡的不锈钢空桶内。在卤汤桶的最上面，再放置一个铁箅子，并用石块等重物压在上面，让鸡置于卤汤的液面下；卤汤用旺火烧开后，撇去浮沫，稍煮5-10分钟，将锅中鸡上下翻动一次，重新压上重物，盖上锅盖，改用文火煮制。非油炸的鸡煮40-60分钟，关火后鸡焖泡在卤汤中4-6h入味；油炸过的鸡煮一个半小时左右，关火后鸡焖泡在卤汤中6-8h入味。随之往后，非油炸或油炸的烧鸡操作方法相同。
香料包在鸡卤煮后捞出，下次卤鸡时再放入。将卤好的烧鸡捞出后，放在竹簸箩里或者挂在铁架子上，沥净老汤，自然晾干。再给鸡身刷一遍油。备用。
另把清洗泡发好的海参、鲍鱼、生蚝分别焯水。接着烹制海参、鲍鱼、生蚝。
烹制海参的方法：葱油红烧海参。先把野生淡干海参泡发好，清洗干净海参内脏，然后焯水备用。热锅注油，烧至六成热时，放入葱白段，炸至金黄色时捞出，葱油备用。锅里放入一点葱油，爆香葱姜丝，炒香后放入海参，再加一些高汤，依次加入适量精盐、生抽、蚝油、料酒、鸡精和一点白糖，烧开后微火煨二三分钟。最后用稀淀粉水勾芡，用中火烧透收汁，淋入葱油，出锅装盘即可。
烹制鲍鱼的方法：首先把鲍鱼预处理干净并清洗好，在鲍鱼肉表面打上十字花刀。锅中冷水放入鲍鱼肉，加入适量的料酒，煮五分钟，取出清洗干净。起锅烧油，加入一些备好的葱姜蒜，加上生抽、蚝油、精盐、鸡精、白糖；锅里加入适量清水，倒入鲍鱼肉，煮开后，再烹煮5-7分钟。出锅前淋上水淀粉勾芡，撒上葱花，盛出装盘即可。
烹制生蚝的方法：生蚝预处理后清洗干净并焯水，捞出备用。锅中凉水放生姜片、葱白段各30-50克、啤酒300毫升，放蒸架和带孔蒸盘，把带壳生蚝整齐摆放在蒸盘上，盖上锅盖。水开后大火蒸三五分钟。取出生蚝肉，再次清新干净。空锅中放油，加少许葱姜蒜和酱汁，炒出香味，再加生蚝肉翻炒，加点水，盖上锅盖，再煮二三分钟，撒上香菜、葱花、香油、白糖、芝麻等，出锅装盘即可。
将烹制好的海参、鲍鱼、生蚝分别单独塞入烧鸡空腹内。然后调配香薰料，制作香薰烧鸡，其加工过程如下：
准备一个烟薰炉，将分别单独装有海参、鲍鱼、生蚝等美食的烧鸡，用传统古法予以烟熏。在熏炉底部的铁锅中放上一层锡纸，锡纸上撒放一层少许柏木屑、再撒上50-80克茉莉花茶叶、70-150克米饭、160-220克白糖；其上再放置锅架，合适尺寸的铁箅子放置于锅架之上。预先将烧鸡整齐地放在带孔的铝制托盘中，托盘放置于铁箅子上。然后再将烟熏炉底部加热，关上炉门，用旺火烧至炉内白烟四起，然后转小火熏五六分钟，待出现黄烟时，立刻关火，焖三五分钟，待烟散尽，取出香薰烧鸡。再用毛刷在香熏烧鸡身上刷一层护色油，一是提升烧鸡的光泽度，二是隔绝空气，减缓烧鸡氧化的时间。
用此改良升级后的古法烧鸡配方与创新技艺加工的参鲍伴侣香薰烧鸡，养生保健功能首屈一指，成美食一绝。烧鸡本身富含18种氨基酸和高蛋白等营养物质；海味滋补极品野生海参、鲍鱼、生蚝等，更是药食兼用的营养美食，可根据消费市场需求，分别单独塞入烧鸡腹内，卤味香和海鲜香两者美味营养叠加，相得益彰，堪称神仙搭档。野生海参富含18种氨基酸、牛磺酸、胶原蛋白、黏多糖、多肽、维生素等，蛋白质含量达62.3％；野生鲍鱼被誉为“海珍之冠、餐桌软黄金”，富含氨基酸、蛋白质40％、糖元33.7％、脂肪0.9％、以及多种维生素和微量元素；生蚝含锌量居人类食物之首，特别对于男性性功能与儿童生长发育的作用至关重要。与海参鲍鱼一样同是高蛋白低脂肪美食。参鲍伴侣香薰烧鸡外皮色泽金黄悦目，肉烂脱骨，肉质细嫩；装盘热吃，咸淡适宜，无苦涩中药味，味道鲜美，清香怡人；也可自然冷却至室温或放置一夜后，手撕凉吃，爽口劲道，芳香风味独特，回口香更足。用此独创配方和全新加工技艺制作的参鲍伴侣香薰烧鸡，独有的卤香、海鲜香、烟熏香等诸香混合香味，香气浓郁扑鼻；还具有补中益气、补肝益肾、滋阴助阳、预防心血管疾病、益智补钙、助眠、健脾暖胃消食、润燥通便排毒、消除疲劳增强机体免疫力、延缓衰老等保健功效。老人儿童孕妇皆宜享用。
本发明的技术范围不仅仅局限于上述说明中的内容，本领域技术人员可以在不脱离本发明技术思想的前提下，对上述实施例进行多种变形和修改，而这些变形和修改均应当属于本发明的保护范围内。
Claims (10)
1.一种参鲍伴侣香薰烧鸡的配方与制作技艺，其特征在于，包括如下步骤：
S1、选鸡初加工：所述初加工过程包括放尽血水、除去表面鸡毛、绒毛以及内脏后盘整好鸡的形状；
S2、预处理：所述预处理过程包括腌制、蒸制、上色、炸制以及卤制，经预处理后获取空腹烧鸡；
S3、烹制海参、鲍鱼以及生蚝并将其塞入烧鸡空腹内；
S4、调配香薰料以熏制烧鸡，于熏制完成后为烧鸡涂刷护色油。
2.根据权利要求1所述的参鲍伴侣香薰烧鸡的配方与制作技艺，其特征在于，所述腌制过程具体如下：在大盆中用30克精盐以及50克料酒均匀涂抹于鸡身表面，加入花椒、桂皮、八角、小茴香、陈皮、香叶各3-5克，以及葱段、生姜片各35-50克，加水适量没过鸡身，腌制6-8h。
3.根据权利要求2所述的参鲍伴侣香薰烧鸡的配方与制作技艺，其特征在于，把腌制好的鸡身表面的粘液清洗干净后，把鸡放入清水锅中焯水，打去浮沫；捞出鸡后再用凉水清洗干净，然后用荷叶把鸡包裹起来，上锅蒸制25-40分钟。
4.根据权利要求3所述的参鲍伴侣香薰烧鸡的配方与制作技艺，其特征在于，取出蒸制过的鸡，悬挂晾干水分；起锅炒糖色，糖色水加蜂蜜，并刷涂至鸡身表面。
5.根据权利要求4所述的参鲍伴侣香薰烧鸡的配方与制作技艺，其特征在于，所述炸制过程具体如下：将刷涂过糖色蜂蜜水的鸡，放入锅中用料油炸制，油温于160-180℃之间，炸至金黄色时将鸡捞出。
6.根据权利要求5所述的参鲍伴侣香薰烧鸡的配方与制作技艺，其特征在于，所述料油的制作方法及工艺具体如下：把四五斤菜籽油或色拉油倒入锅内，加入八角、小茴香、桂皮、香叶、陈皮各2-5克，以及小葱、生姜片、洋葱丝、胡萝卜片、香芹、香菜各100-150克，以小火炸制调料渣至焦黄，捞出料渣即得料油。
7.根据权利要求4所述的参鲍伴侣香薰烧鸡的配方与制作技艺，其特征在于，所述卤制过程于高汤熬煮成的卤汤中进行；所述高汤的制备方法具体如下：于大锅中加入30斤的清水，加入六七斤的鸡架子、七八斤的猪棒骨和一只蹄膀，以及150-200克的葱段、生姜片，100-200克冰糖，80-150克的高度白酒，盐280-380克、鸡精30-60克、味精30-60克、生抽100-200克、味极鲜酱油50-100克、蚝油20-50克；大火烧开后转小火，撇去浮
沫，熬制3-5h，并取出葱姜。第二步于熬制好的高汤中加入香料包，煮制成卤汤，用以卤制非油炸或油炸烧鸡。
8.根据权利要求7所述的参鲍伴侣香薰烧鸡的配方与制作技艺，其特征在于，所述香辛调味料包括八角10-30克、肉桂20-35克、小茴香10-20克、白芷5-20克、高良姜10-25克、花椒15-30克、草果4-10克、香茅草5-10克、山奈5-15克、肉豆蔻4-12克、陈皮3-10克、川砂仁5-15克、香砂5-15克、白蔻4-12克、莳萝籽5-15克、草蔻4-12克、荜拨5-15克、辛夷5-15克、香菜籽10-20克、多香果5-15克、木香10-25克、灵香草5-15克、枳壳5-15克、黄栀子5-15克、香排草5-15克、甘草3-10克、迷迭香2-5克、香叶2-8克、丁香0.5-4克、白胡椒4-12克、干辣椒5-15克、柠檬干3-5片、罗汉果2-5颗。
9.根据权利要求1所述的参鲍伴侣香薰烧鸡的配方与制作技艺，其特征在于，捞出卤制好的烧鸡，晾干之后，再以烟熏炉完成对烧鸡的熏制。所述烟熏炉底部的铁锅内铺设一层锡纸，锡纸上适量铺一层柏木屑、茉莉花茶叶、米饭、白糖等熏料，锅架放置在熏料之上，所述烧鸡用带孔的铝制托盘放置于锅架之上。
10.根据权利要求1所述的参鲍伴侣香薰烧鸡的配方与制作技艺，其特征在于，于熏制烧鸡过程中，先以旺火烧至熏炉内白烟四起后转小火熏制六七分钟，至黄烟出现时关火，再焖制三五分钟，直至烟散尽。
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