CN114521634A - 一种盐焗鸡及其制备方法 - Google Patents
一种盐焗鸡及其制备方法 Download PDFInfo
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- CN114521634A CN114521634A CN202210227906.1A CN202210227906A CN114521634A CN 114521634 A CN114521634 A CN 114521634A CN 202210227906 A CN202210227906 A CN 202210227906A CN 114521634 A CN114521634 A CN 114521634A
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- chicken
- parts
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- brine
- whole
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及食品加工领域,具体而言,涉及一种盐焗鸡及其制备方法,包括以下步骤:S1:将全鸡处理干净后,在全鸡的表面涂覆盐焗酱料,置于30‑40℃的加热设备中保温20‑30min;S2:将步骤S1处理后的全鸡浸没在沸水中,煮制1‑2min,沥干,冷水浸泡30‑60s,重复3‑4次,沥干备用;S3:制备卤水,将步骤S2处理后的全鸡浸没到卤水中,在110‑130℃下卤制1‑2h,沥干;S4:清洗表面的卤水,烘干,包装,消毒杀菌,冷藏。本发明制备的盐焗鸡,其肉质有嚼劲,色香味俱全,感官品质佳。
Description
技术领域
本发明涉及食品加工领域,具体而言,涉及一种盐焗鸡及其制备方法。
背景技术
盐焗鸡是一种传统的客家美食,在国内外有大量的消费人群。传统的盐焗鸡的加工方式是将食盐包埋肉鸡后,高温慢烤,使得香料和食盐渗透到肉鸡的蛋白质中,并利用食盐传导热量,将肉鸡烤熟。但传统的加工方法用盐量大,且加工过程中的温度控制、香料用量都是凭经验控制,导致成品的口感不均一,难以实现规模化生产。
目前市面上已有规模化生产的盐焗鸡,其开袋即食,味道和口感均较佳。目前规模化加工盐焗鸡的工艺主要是通过卤水卤制后,再进行烘干、包装,但卤制时间长,并且在卤制过程中,肉鸡的内部不易入味,导致内外的口味不一致,影响食用体验。
发明内容
本发明的目的在于提供一种盐焗鸡的制备方法,其先利用盐焗酱料入味,再在卤水中卤制,一方面可提高香料的入味,使得内外口感更易达到均一,另一方面缩短卤制的时间,在保证鸡肉入味的同时,又保证了鸡肉肌原纤维的咬感,有嚼劲。
本发明的另一目的在于提供一种盐焗鸡,其内外鸡肉的口味均一,风味佳,口感好。
本发明解决其技术问题是采用以下技术方案来实现的。
一方面,本发明实施例提供一种盐焗鸡的制备方法,包括以下步骤:
S1:将全鸡处理干净后,在全鸡的表面涂覆盐焗酱料,置于30-40℃的加热设备中保温20-30min;
S2:将步骤S1处理后的全鸡浸没在沸水中,煮制1-2min,沥干,冷水浸泡30-60s,重复3-4次,沥干备用;
S3:制备卤水,将步骤S2处理后的全鸡浸没到卤水中,在110-130℃下卤制1-2h,沥干;
S4:清洗表面的卤水,烘干,包装,消毒杀菌,冷藏。
另一方面,本发明实施例提供一种盐焗鸡,其由上制备方法制得。
相对于现有技术,本发明的实施例至少具有如下优点或有益效果:
在本发明中,先将盐焗酱料覆在全鸡的内外表面,随后在30-40℃下进行保温,可促进盐焗酱料进入到鸡肉中,便于鸡肉入味,同时在30-40℃能够很好的保持鸡肉和盐焗酱料的原始风味。在进行腌制入味后,再将鸡肉放置到沸水中1-2min后,又用冷水浸泡,并重复3-4次,在沸水的作用下,鸡肉收缩紧致,随后又快速降温,进一步的收缩鸡肉纤维,多次重复的冷热交替,使得鸡肉有纤维状的咬感,肉质有嚼劲,口感风味佳。随后将全鸡放入到卤水中进行卤制1-2h,在该过程中,鸡肉不断熟化,卤水中的香料等也渗透到鸡肉中,丰富鸡肉的口味,通过控制卤制的时间和卤制温度,在保证熟化的同时,又能保证鸡肉具有肌原纤维的咬感,使得制得的盐焗鸡色香味俱全。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将对本发明实施例中的技术方案进行清楚、完整地描述。实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市售购买获得的常规产品。
需要说明的是,在不冲突的情况下,本发明中的实施例及实施例中的特征可以相互组合。下面将参考具体实施例来详细说明本发明。
一方面,本发明实施例提供一种盐焗鸡的制备方法,包括以下步骤:
S1:将全鸡处理干净后,在全鸡的表面涂覆盐焗酱料,置于30-40℃的加热设备中保温20-30min;
S2:将步骤S1处理后的全鸡浸没在沸水中,煮制1-2min,沥干,冷水浸泡30-60s,重复3-4次,沥干备用;
S3:制备卤水,将步骤S2处理后的全鸡浸没到卤水中,在110-130℃下卤制1-2h,沥干;
S4:清洗表面的卤水,烘干,包装,消毒杀菌,冷藏。
在本发明的一些实施例中,在所述步骤S1中,所述盐焗酱料按重量份数计包括以下组分:
食用海盐20-30份,白酒20-30份,红曲红1-5份,栀子黄2-8份,乙基麦芽酚10-20份,5-呈味苷酸二钠1-5份,香辛料粉20-30份,生柠檬皮1-5份,生柚子皮1-5份,薄荷叶3-6份,荷叶1-5份,淀粉10-20份,白砂糖5-10份和水80-100份。
食用海盐是指从海水、地下岩(矿)盐沉积物、天然卤(咸)水获得的以氯化钠为主要成分的经过加工的食用盐,其主要成分是氯化钠(NaCl),同时含有少量的矿物元素,食用海盐的含钠量低,利用食用海盐加工盐焗鸡,易于控制盐焗鸡中的含钠量。
白酒的主要成分是乙醇,还含有一定的酯类物质,具有除腥增鲜的功效,将其加入到盐焗酱料中,可促进其他成分的溶解,促进其他成分向鸡肉中渗透,进而提高腌制效果,使得鸡肉更加入味,配合到略高于室温的温度,鸡肉的入味效果更好。
红曲红,是指将红曲米用乙醇抽提得到的液体红曲色素,或者从红曲霉的深层培养液中提取、结晶、精制得到的产物,是一种天然功能食用色素。
栀子黄,是栀子中的黄色色素,其黄色素成分为类胡萝卜类色素的藏花素,与藏红花中的藏花素相同。栀子黄可用于果汁(味)型饮料、配制酒、糕点上彩妆、冰棍、雪糕、膨化食品、果冻、面饼、糖果和栗子罐头等,也是一种天然的食用色素,桅子黄色素对蛋白质、淀粉等具有优良的染色能力。红曲红与栀子黄配合,对鸡肉进行染色,提高鸡肉的色泽。
乙基麦芽酚,是一种安全、可靠、用量少、效果显著的食品添加剂,可作为香味改良剂、增香剂,对食品的香味改善和增强具有显著效果,并且还能起到对甜食增甜作用,且能延长食品储存期。
5-呈味苷酸二钠是一种增鲜剂,可增加鸡肉的鲜味。
生柠檬皮指的是柠檬皮切成的细块,柠檬皮中主要含挥发油、维生素C、橙皮甙、柚皮甙、黄酮甙、苹果酸、柠檬酸、奎宁酸、拢牛儿醇、乙酸酯、芳樟醇等成分。柠檬皮粉末可除去鸡肉的腥味。并且,将柠檬皮粉涂覆在鸡肉上,鸡肉可吸收柠檬粉独特的香味,配合到其他原料,增加鸡肉的鲜味。
生柚子皮指的是新鲜的柚子皮切成的细块,主要成分为柠檬醛、牻牛儿醇、芳樟醇、油皮甙、新陈皮糖甙类物质,并且含有较多的植物酸和具有杀菌性的有机物。
薄荷叶指的是薄荷植物的叶片,其主要含薄荷油、薄荷醇以及薄荷酮、异薄荷酮、迷迭香酸等成分。
荷叶是莲藕植物水上的叶片,其主要含有荷叶碱、柠檬酸、苹果酸、葡萄糖酸、草酸、琥珀酸及碱性成分。将生柠檬皮、柚子皮、薄荷叶、荷叶这几者进配合使用,涂覆在鸡肉上,在相对较高的温度下进行腌制,使得上述几种原料香味成分渗透到鸡肉中,增加鸡肉的香味,提高鸡肉的口感。
淀粉为常见的食用淀粉,例如玉米淀粉、红薯淀粉、豌豆淀粉等,在盐焗酱料中加入淀粉,可提高盐焗酱料的粘连性,便于盐焗酱料涂覆在鸡肉表面,并且在腌制的过程中,随着水分的挥发,淀粉可在鸡肉的表面形成薄膜,减少盐焗酱料中有效成分的挥发,提高有效成分的渗透效果,进而缩短腌制时间。
白砂糖是一种常见的食用糖,在盐焗酱料中加入适量的白砂糖,配合到5-呈味苷酸二钠,增加鸡肉的鲜味。
在本发明的一些实施例中,上述香辛料粉为桂皮、八角、仙茅草、甘草、小茴香、南姜、陈皮、花椒和辣椒的混合物。
在盐焗酱料中加入上述香辛料粉,在腌制的过程好,香辛料中的有效成分渗透到鸡肉中,使得鸡肉具有独特的香味。
在本发明的一些实施例中,在步骤S3中,卤水按重量份数计包括以下组分:
食用盐10-20份,白酒10-20份,红曲红1-5份,栀子黄2-8份,茶叶5-10份,植酸1-5份,柠檬酸钠20-30份,异抗坏血酸钠1-5份,大蒜油3-5份,葡萄籽油3-5份,洋葱汁5-10份,可可粉1-2份和水100-120份。
在上述卤水中,加入白酒,一方面可以去除鸡肉中的腥味,另一方面可提高卤水中其他组分的溶解率,进而提高卤制效率。在卤水中加入白酒、红曲红、栀子黄,进一步对鸡肉进行上色,提高成品盐焗鸡的色泽。
并且在卤水中加入植酸、柠檬酸钠、异抗坏血酸钠,并配合到茶叶,提高鸡肉颜色的稳定性,上色后的鸡肉不易褪色,是因为茶叶在卤制的过程中,茶叶中的茶多酚溶解出来,负载在鸡肉上,起到抗氧化的作用,进而提高鸡肉颜色的稳定性。并且在卤水中加入适量的大蒜油和葡萄籽油,大蒜油中的主要成分为烯丙基二硫化物、二烯丙基二硫化物、二烯丙基三硫化物、大蒜素,葡萄籽油的主要成分为是亚油酸与原花青素,在卤制过程中,配合到茶多酚,提高红曲红和栀子黄的上色率,洋葱汁中含有钾、维生素C、叶酸、锌、硒、槲皮素和前列腺素A,在卤制过程中,洋葱汁可除去鸡肉的腥味,并提高鸡肉的鲜味,洋葱汁与大蒜油配合使用,可丰富鸡肉的口感,保护肌原纤维,提升鸡肉的咬感。
在卤水中加入少量的可可粉,可在一定程度上提升鸡肉的口感和香味。
在本发明的一些实施例中,在所述步骤S1中,还包括用锡箔纸包裹全鸡,再置于30-40℃的加热设备中保温20-30min。在腌制的过程中,利用锡箔纸包裹,减少盐焗酱料的挥发,并且锡箔纸具有保温的作用,减少热量的散失,促进盐焗酱料的渗透。
在本发明的一些实施例中,在所述步骤S3中,先将全鸡置于卤水中卤制30-40min中后,将全鸡取出悬挂,在微波下加热5-10min,并同时向全鸡表面喷涂植物油,随后再在卤水中卤制30-40min,重复3-4次。在卤制的过程中,卤水中卤制一段时间后,再取出来悬挂,微波加热,利用微波熟化鸡肉,以保持鸡肉的嚼劲,并且在微波加热的过程中,利用植物油包覆鸡肉表面的卤料,一方面可以减少微波加热时卤水的挥发,另一方面植物油在微波的作用下,使得鸡肉的皮质更加爽滑,口感和风味更佳。
在本发明的一些实施例中,所述植物油为大豆油、核桃油、芝麻油、玉米油、葵花籽油、亚麻油和花生油中的一种或多种的混合。
在本发明的一些实施例中,喷涂的植物油与生全鸡的质量比为1-1.5:50。在该配比下,植物油可充分的将鸡肉进行包覆,鸡肉的皮质口感最佳。
在本发明的一些实施例中,盐焗酱料与生全鸡的质量比为1-1.5:10。在该配比下,鸡肉的口感和风味最佳,盐焗酱料的入味效果最好。
另一方面,本发明实施例提供一种盐焗鸡,其由上制备方法制得。由上述方法制得的盐焗鸡,其皮质爽滑、肉质有咬感、鸡肉色香味俱全。
以下结合实施例对本发明的特征和性能作进一步的详细描述。
实施例1
按如下配比制备盐焗酱料:
食用海盐20g,白酒20g,红曲红1g,栀子黄8g,乙基麦芽酚20g,5-呈味苷酸二钠1g,生柠檬皮5g,生柚子皮1g,薄荷叶6g,荷叶1g,淀粉15g,白砂糖5g,水100g,桂皮2g,八角4g,仙茅草2g,甘草1g,小茴香3g,南姜2g,陈皮4g,花椒1g和辣椒1g。
按如下配比制备卤水:
食用盐10g,白酒20g,红曲红5g,栀子黄2g,茶叶5g,植酸1g,柠檬酸钠30g,异抗坏血酸钠5g,大蒜油5g,葡萄籽油3g,洋葱汁5g,可可粉1g和水100g。
按如下步骤制备盐焗鸡:
选取冷冻的全鸡,流水解冻后,将鸡皮上的毛拔出干净,并清洗干净;将制备好的盐焗酱料涂覆在全鸡的表面,按盐焗酱料与生全鸡的质量比为1.5:10的例进行涂覆,随后用锡箔纸将全鸡完全包裹,放置在温度为40℃的烘箱中,保温20min后,取出自然冷却,随后将全鸡浸没在沸水中预煮2min,沥干,再放置到1℃的水中30s后立即取出,重复4次,随后沥干备用;
将上述制备的卤水加热至110℃,随后将全鸡放置在卤水中,并使得卤水淹没全鸡,在该温度下卤制40min后,取出悬挂,立即在150℃的微波加热设备中加热10min,在微波加热的同时,向全鸡的表面喷涂大豆油,每次喷涂的植物油与生全鸡的质量比为1.5:50;重复卤制-微波加热3次,沥干备用。
将全鸡表面的卤水清洗干净,烘干,包装,消毒杀菌,冷藏即可。
实施例2
按如下配比制备盐焗酱料:
食用海盐25g,白酒30g,红曲红1g,栀子黄7g,乙基麦芽酚10g,5-呈味苷酸二钠5g,生柠檬皮5g,生柚子皮2g,薄荷叶4g,荷叶2g,淀粉20g,白砂糖8g,水100g,桂皮2g,八角4g,仙茅草4g,甘草5g,小茴香5g,南姜1g,陈皮2g,花椒1g和辣椒1g。
按如下配比制备卤水:
食用盐15g,白酒20g,红曲红5g,栀子黄3g,茶叶8g,植酸2g,柠檬酸钠25g,异抗坏血酸钠4g,大蒜油4g,葡萄籽油4g,洋葱汁8g,可可粉1g和水100g。
采用与实施例1相同的工艺参数和上述盐焗酱料、卤水,制备盐焗鸡。
实施例3
按如下配比制备盐焗酱料:
食用海盐25g,白酒25g,红曲红2g,栀子黄4g,乙基麦芽酚18g,5-呈味苷酸二钠3g,生柠檬皮3g,生柚子皮4g,薄荷叶5g,荷叶2g,淀粉20g,白砂糖10g,水90g,桂皮6g,八角5g,仙茅草3g,甘草2g,小茴香2g,南姜4g,陈皮5g,花椒1g和辣椒1g。
按如下配比制备卤水:
食用盐20g,白酒15g,红曲红2g,栀子黄5g,茶叶10g,植酸4g,柠檬酸钠25g,异抗坏血酸钠3g,大蒜油3g,葡萄籽油5g,洋葱汁10g,可可粉2g和水100g。
按如下步骤制备盐焗鸡:
选取冷冻的全鸡,流水解冻后,将鸡皮上的毛拔出干净,并清洗干净;将制备好的盐焗酱料涂覆在全鸡的表面,按盐焗酱料与生全鸡的质量比为1.5:10的例进行涂覆,随后用锡箔纸将全鸡完全包裹,放置在温度为30℃的烘箱中,保温30min后,取出自然冷却,随后将全鸡浸没在沸水中预煮1.5min,沥干,再放置到1℃的水中60s后立即取出,重复3次,随后沥干备用;
将上述制备的卤水加热至130℃,随后将全鸡放置在卤水中,并使得卤水淹没全鸡,在该温度下卤制40min后,取出悬挂,立即在150℃的微波加热设备中加热5min,在微波加热的同时,向全鸡的表面喷涂大豆油,每次喷涂的植物油与生全鸡的质量比为1:50;重复卤制-微波加热3次,沥干备用。
将全鸡表面的卤水清洗干净,烘干,包装,消毒杀菌,冷藏即可。
实施例4
按如下配比制备盐焗酱料:
食用海盐30g,白酒30g,红曲红2g,栀子黄4g,乙基麦芽酚18g,5-呈味苷酸二钠3g,生柠檬皮3g,生柚子皮4g,薄荷叶5g,荷叶2g,淀粉20g,白砂糖10g,水90g,桂皮6g,八角5g,仙茅草3g,甘草2g,小茴香2g,南姜4g,陈皮5g,花椒1g和辣椒1g。
按如下配比制备卤水:
食用盐10g,白酒20g,红曲红5g,栀子黄2g,茶叶5g,植酸1g,柠檬酸钠30g,异抗坏血酸钠5g,大蒜油5g,葡萄籽油3g,洋葱汁5g,可可粉1g和水120g。
按实施例3的制备工艺、上述盐焗酱料和卤水,制备盐焗鸡。
实施例5
按如下配比制备盐焗酱料:
食用海盐25g,白酒20g,红曲红5g,栀子黄2g,乙基麦芽酚20g,5-呈味苷酸二钠5g,生柠檬皮1g,生柚子皮5g,薄荷叶3g,荷叶5g,淀粉10g,白砂糖6g,水90g,桂皮3g,八角2g,仙茅草3g,甘草3g,小茴香3g,南姜2g,陈皮2g,花椒1g和辣椒1g。
按如下配比制备卤水:
食用盐15g,白酒10g,红曲红3g,栀子黄8g,茶叶10g,植酸3g,柠檬酸钠20g,异抗坏血酸钠1g,大蒜油5g,葡萄籽油3g,洋葱汁9g,可可粉1g和水110g。
按如下步骤制备盐焗鸡:
选取冷冻的全鸡,流水解冻后,将鸡皮上的毛拔出干净,并清洗干净;将制备好的盐焗酱料涂覆在全鸡的表面,按盐焗酱料与生全鸡的质量比为1:10的例进行涂覆,随后用锡箔纸将全鸡完全包裹,放置在温度为35℃的烘箱中,保温25min后,取出自然冷却,随后将全鸡浸没在沸水中预煮2min,沥干,再放置到1℃的水中50s后立即取出,重复4次,随后沥干备用;
将上述制备的卤水加热至110℃,随后将全鸡放置在卤水中,并使得卤水淹没全鸡,在该温度下卤制30min后,取出悬挂,立即在180℃的微波加热设备中加热5min,在微波加热的同时,向全鸡的表面喷涂大豆油,每次喷涂的植物油与生全鸡的质量比为1.2:50;重复卤制-微波加热4次,沥干备用。
将全鸡表面的卤水清洗干净,烘干,包装,消毒杀菌,冷藏即可。
实施例6
与实施例1的不同之处在于,在进行卤制的过程中,不进行微波加热和喷涂植物油处理,其余的步骤、盐焗酱料和卤水均与实施例1的相同。
对比例1
与实施例1的不同之处在于,不涂覆有盐焗酱料进行腌制,其余的步骤、卤水均与实施例1的相同。
对比例2
与实施例1的不同之处在于,在本对比例中,不进行步骤S2的处理,即不进行煮沸-冷水浸泡处理,其余的步骤、盐焗酱料和卤水均与实施例1的相同。
实验例
以实施例1-6和对比例1-2的盐焗鸡为测试对象,随机选取10名志愿者,对各组盐焗鸡进行观察、品尝后打分,并计算各项指标的平均得分,其结果如表1所示。
表1实施例1-6和对比1-2的盐焗鸡各项指标得分
其中,上述指标的评分标准如下所示:
气味:香气浓郁、无刺激性味道、闻着有食欲5分,有香气,但气味较淡,闻着有食欲4分,香味较淡,闻着无食欲3分,无香味2分,有刺激性味道1分。
鸡肉嚼劲:肉质有嚼劲且有弹性,皮质爽滑,咀嚼后有鸡肉的原始味道5分,肉质较柴,弹性较差,皮质紧绷/皮质糜烂,咀嚼后有鸡肉的原始味道4分,肉质较软烂或较干燥,无弹性,咀嚼后有鸡肉的原始味道3分,肉质不成型2分。
味道:口感鲜美,咸淡适宜5分,口感鲜美,略咸/略淡4分,口感略差,略咸/略淡3分,口感很差,较咸/较淡2分,口感很差,无味1分。
味道均一性:各部分的鸡肉味道一致5分,各部分味道不一致,但相差较小4分,各部分味道不一致且相差较大1分。
从上述表1中可以得出,实施例1-6制备的盐焗鸡,其色香味俱全,鸡肉有嚼劲,口感风味都较佳,而对比例1的盐焗鸡,其味道和味道的均一性较差,是因为在腌制的过程中,在常温下进行腌制,盐焗卤料的入味性较差,导致内外的鸡肉的味道略差。而对比例2的盐焗鸡的嚼劲略差,但与实施例1-6的相差不大。
将实施例1-6的盐焗鸡放置在30W的日光灯下照射45天后,观察盐焗鸡的颜色以及光照前后的颜色变化,其结果如表2所示。
表2实施例1-6的盐焗鸡色泽稳定性
从上述表2中可以得出,实施例1-6制备的盐焗鸡在光照下,其色泽的稳定性好,不易褪色,且在光照前,盐焗鸡呈适度的黄色,色泽均匀,感官品质好。
以上所描述的实施例是本发明一部分实施例,而不是全部的实施例。本发明的实施例的详细描述并非旨在限制要求保护的本发明的范围,而是仅仅表示本发明的选定实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
Claims (10)
1.一种盐焗鸡的制备方法,其特征在于,包括以下步骤:
S1:将全鸡处理干净后,在全鸡的表面涂覆盐焗酱料,置于30-40℃的加热设备中保温20-30min;
S2:将步骤S1处理后的全鸡浸没在沸水中,煮制1-2min,沥干,冷水浸泡30-60s,重复3-4次,沥干备用;
S3:制备卤水,将步骤S2处理后的全鸡浸没到卤水中,在110-130℃下卤制1-2h,沥干;
S4:清洗表面的卤水,烘干,包装,消毒杀菌,冷藏。
2.根据权利要求1所述的盐焗鸡的制备方法,其特征在于,在所述步骤S1中,所述盐焗酱料按重量份数计包括以下组分:
食用海盐20-30份,白酒20-30份,红曲红1-5份,栀子黄2-8份,乙基麦芽酚10-20份,5-呈味苷酸二钠1-5份,香辛料粉20-30份,生柠檬皮1-5份,生柚子皮1-5份,薄荷叶3-6份,荷叶1-5份,淀粉10-20份,白砂糖5-10份和水80-100份。
3.根据权利要求2所述的盐焗鸡的制备方法,其特征在于,所述香辛料粉为桂皮、八角、仙茅草、甘草、小茴香、南姜、陈皮、花椒和辣椒的混合物。
4.根据权利要求1所述的盐焗鸡的制备方法,其特征在于,所述卤水按重量份数计包括以下组分:
食用盐10-20份,白酒10-20份,红曲红1-5份,栀子黄2-8份,茶叶5-10份,植酸1-5份,柠檬酸钠20-30份,异抗坏血酸钠1-5份,大蒜油3-5份,葡萄籽油3-5份,洋葱汁5-10份,可可粉1-2份和水100-120份。
5.根据权利要求1所述的盐焗鸡的制备方法,其特征在于,在所述步骤S1中,还包括用锡箔纸包裹全鸡,再置于30-40℃的加热设备中保温20-30min。
6.根据权利要求1所述的盐焗鸡的制备方法,其特征在于,在所述步骤S3中,先将全鸡置于卤水中卤制30-40min中后,将全鸡取出悬挂,在微波下加热5-10min,并同时向全鸡表面喷涂植物油,随后再在卤水中卤制30-40min,重复3-4次。
7.根据权利要求6所述的盐焗鸡的制备方法,其特征在于,所述植物油为大豆油、核桃油、芝麻油、玉米油、葵花籽油、亚麻油和花生油中的一种或多种的混合。
8.根据权利要求6所述的盐焗鸡的制备方法,其特征在于,喷涂的植物油与生全鸡的质量比为1-1.5:50。
9.根据权利要求1所述的盐焗鸡的制备方法,其特征在于,盐焗酱料与生全鸡的质量比为1-1.5:10。
10.一种盐焗鸡,其特征在于,由权利要求1-9任一项所述的制备方法制得。
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CN103251069A (zh) * | 2013-05-03 | 2013-08-21 | 华南理工大学 | 一种盐焗鸡腿生产新工艺 |
CN103549471A (zh) * | 2013-10-30 | 2014-02-05 | 重庆鲁渝立强食品有限公司 | 一种卤味全鸡的制备方法 |
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CN103251069A (zh) * | 2013-05-03 | 2013-08-21 | 华南理工大学 | 一种盐焗鸡腿生产新工艺 |
CN103549471A (zh) * | 2013-10-30 | 2014-02-05 | 重庆鲁渝立强食品有限公司 | 一种卤味全鸡的制备方法 |
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