CN116369486A - 一种野山菌鸡汤爽口辣味锅 - Google Patents
一种野山菌鸡汤爽口辣味锅 Download PDFInfo
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Abstract
本发明涉及火锅配方及制作技术领域，具体涉及一种野山菌鸡汤爽口辣味锅，其制备方法包括以下步骤：S1、将所述野生山菌先过热水；S2、将S1中煮好的野生山菌过一道凉水；S3、将S2中过完凉水的野生山菌一分为二洗净备用；S4、将土鸡切块，并用混合的菜子油和猪油用大火把鸡块的水分炒干；S5、将青椒放入炒制的鸡块中继续翻炒，直至炒出青椒的香味；S6、将提前熬制的鸡汤注入锅里；S7、用小火继续熬制15分钟即可。通过本发明制备的野山菌鸡汤爽口辣味锅，其口感清爽不腻，尤由于加入的是青椒，因此味道容易被更多的人群所接受。
Description
技术领域
本发明涉及火锅配方及制作技术领域，具体涉及一种野山菌鸡汤爽口辣味锅。
背景技术
火锅历史悠久，是以锅为器具，以热源烧锅，以水或汤烧开，来涮煮食物的烹调方式。火锅现吃现烫，辣咸鲜，油而不腻，暴汗淋漓，酣畅之极，解郁除湿，适于山川之气候。典型的火锅食材包括各种肉类、海鲜类、蔬菜类、豆制品类、菌菇类、蛋类制品等，将其放入煮开的清水或特制的高汤锅底烫熟后食用。而传统的野山菌火锅中，因野山菌制作都是清汤的没有辣椒，因此其味道与口感相比传统意义上的火锅还存在差距。
发明内容
本发明提供一种野山菌鸡汤爽口辣味锅，其口感清爽不腻，尤由于加入的是青椒，因此味道容易被更多的人群所接受。
为了达到上述目的，本发明提供如下技术方案：一种野山菌鸡汤爽口辣味锅，其包括以下重量分数的原料：土鸡250至280份，野生山菌200至250份，青椒100至150份，菜子油60至80份，猪油60至80份，食盐110至130份，大蒜30至40份，生姜40至60份，洋葱50至65份，白胡椒粉10至15份，小茴香6至10份，砂仁粉5至8份，山奈粉8至12份，白砂糖30至45份，丁香粉1至3份，豆蔻粉3至5份，谷氨酸钠120至140份，5至呈味核苷酸二钠5至8份，维生素E2份，抗坏血酸钠1份。
优选的，所述野生山菌为生长在海拔为采自1000至2000处的羊肚菌、松茸、牛肝菌、鸡油菌。
优选的，一种野山菌鸡汤爽口辣味锅制备方法包括以下步骤：
S1、将所述野生山菌先过热水；
S2、将S1中煮好的野生山菌过一道凉水；
S3、将S2中过完凉水的野生山菌一分为二洗净备用；
S4、将土鸡切块，并用混合的菜子油和猪油用大火把鸡块的水分炒干；
S5、将青椒放入炒制的鸡块中继续翻炒，直至炒出青椒的香味；
S6、将提前熬制的鸡汤注入锅里；
S7、用小火继续熬制15分钟即可。
优选的，所述S4中还包括以下步骤:
S41、土鸡的预处理，将土鸡去除内脏后清洗干净，在土鸡胸腔内填充大蒜，生姜，洋葱，白胡椒粉，小茴香，维生素E，抗坏血酸钠；
S42、土鸡的初步烹制，将预处理后的土鸡采用荷叶包裹，然后在荷叶外部采用混有砂仁粉，山奈粉，白砂糖，丁香粉，豆蔻粉，谷氨酸钠，5至呈味核苷酸二钠的面团包裹，最后将经过包裹的土鸡埋入30至40cm深的土下，并在土上燃烧柴火，将土鸡烧至五分熟；
S43、清汤的熬制，按质量比1:3选取大蒜与姜末得到大蒜与姜末混合物，将大蒜与姜末混合物用菜籽油爆炒至大蒜发黄，加入开水，煮3至5分钟，得到清汤；
S44、鸡汤的熬制，将烧熟的土鸡从土中取出，除去土鸡外包裹的面团及荷叶，同时除去土鸡内部的辅料，得到五成熟的土鸡；先将五成熟的土鸡整只放入清汤中煮10至30分钟，即得到鸡汤与八成熟的土鸡。
优选的，所述S41中：先将酱油抹满土鸡胸腔的内壁，静置5至10min后，将姜片贴于土鸡胸腔的腔壁，然后将葱白放入至土鸡的胸腔中。
本发明有益效果为：通过上述方法制备的野山菌鸡汤火锅，相比传统由清汤制成的野山菌火锅，其口感清爽不腻，尤由于加入的是青椒，因此味道容易被更多的人群所接受。而作为关键原料的土鸡在制过程中，由于姜片及葱白实现对土鸡从内向外除腥，姜片、葱白、包裹土鸡的荷叶以及混有香料的面团用于实现对土鸡提味的作用，同时混有香料的面团既缓冲烤制过程中高温对土鸡营养成分破坏也充分吸收土鸡溢出的鸡油，使得烹制出的土鸡香而不腻；最终使得烤过的土鸡在清汤中烹煮时具有独特的口味也具有丰富的营养成分，有效保证了土鸡的营养价值。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案，下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍，显而易见地，下面描述中的附图仅仅是本发明的一些实施例，对于本领域普通技术人员来讲，在不付出创造性劳动的前提下，还可以根据这些附图获得其他的附图。
图1为本发明野山菌鸡汤爽口辣味锅制作步骤；
图2为本发明土鸡及鸡汤制作步骤。
具体实施方式
下面将结合本发明的附图，对本发明的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。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。
根据图1所示，一种野山菌鸡汤爽口辣味锅，其包括以下重量分数的原料：土鸡250至280份，野生山菌200至250份，青椒100至150份，菜子油60至80份，猪油60至80份，食盐110至130份，大蒜30至40份，生姜40至60份，洋葱50至65份，白胡椒粉10至15份，小茴香6至10份，砂仁粉5至8份，山奈粉8至12份，白砂糖30至45份，丁香粉1至3份，豆蔻粉3至5份，谷氨酸钠120至140份，5至呈味核苷酸二钠5至8份，维生素E2份，抗坏血酸钠1份。
其中，所述野生山菌为生长在海拔为采自1000至2000处的羊肚菌、松茸、牛肝菌、鸡油菌等。
其制备方法包括以下步骤：
S1、将所述野生山菌先过热水，通过该方法可把野生山菌本身的泥土味道降到最低；
S2、将S1中煮好的野生山菌过一道凉水，通过该步骤后，使得野生山菌的口感能够更加脆嫩；
S3、将S2中过完凉水的野生山菌一分为二洗净备用；
S4、将土鸡切块，并用混合的菜子油和猪油用大火把鸡块的水分炒干；
S5、将青椒放入炒制的鸡块中继续翻炒，直至炒出青椒的香味；
S6、将提前熬制的鸡汤注入锅里；
S7、用小火继续熬制15分钟即可。
通过上述方法制备的野山菌鸡汤火锅，相比传统由清汤制成的野山菌火锅，其口感清爽不腻，尤由于加入的是青椒，因此味道容易被更多的人群所接受。
另外根据图2所示，所述S4中还包括以下步骤:
S41、土鸡的预处理，将土鸡去除内脏后清洗干净，在土鸡胸腔内填充大蒜，生姜，洋葱，白胡椒粉，小茴香，维生素E，抗坏血酸钠；
S42、土鸡的初步烹制，将预处理后的土鸡采用荷叶包裹，然后在荷叶外部采用混有砂仁粉，山奈粉，白砂糖，丁香粉，豆蔻粉，谷氨酸钠，5至呈味核苷酸二钠的面团包裹，最后将经过包裹的土鸡埋入30至40cm深的土下，并在土上燃烧柴火，将土鸡烧至五分熟；
S43、清汤的熬制，按质量比1:3选取大蒜与姜末得到大蒜与姜末混合物，将大蒜与姜末混合物用菜籽油爆炒至大蒜发黄，加入开水，煮3至5分钟，得到清汤；
S44、鸡汤的熬制，将烧熟的土鸡从土中取出，除去土鸡外包裹的面团及荷叶，同时除去土鸡内部的辅料，得到五成熟的土鸡；先将五成熟的土鸡整只放入清汤中煮10至30分钟，即得到鸡汤与八成熟的土鸡。其中，所述S41中：先将酱油抹满土鸡胸腔的内壁，静置5至10min后，将姜片贴于土鸡胸腔的腔壁，然后将葱白放入至土鸡的胸腔中。
通过上述处理方式，土鸡在烤制过程中，姜片及葱白实现对土鸡从内向外除腥，姜片、葱白、包裹土鸡的荷叶以及混有香料的面团用于实现对土鸡提味的作用，同时混有香料的面团既缓冲烤制过程中高温对土鸡营养成分破坏也充分吸收土鸡溢出的鸡油，使得烹制出的土鸡香而不腻；最终使得烤过的土鸡在清汤中烹煮时具有独特的口味也具有丰富的营养成分，有效保证了土鸡的营养价值。
以上所述，仅为本发明的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，可轻易想到变化或替换，都应涵盖在本发明的保护范围之内。因此，本发明的保护范围应所述以权利要求的保护范围为准。
Claims (5)
1.一种野山菌鸡汤爽口辣味锅，其特征在于，包括以下重量分数的原料：
土鸡250至280份，野生山菌200至250份，青椒100至150份，菜子油60至80份，猪油60至80份，食盐110至130份，大蒜30至40份，生姜40至60份，洋葱50至65份，白胡椒粉10至15份，小茴香6至10份，砂仁粉5至8份，山奈粉8至12份，白砂糖30至45份，丁香粉1至3份，豆蔻粉3至5份，谷氨酸钠120至140份，5至呈味核苷酸二钠5至8份，维生素E2份，抗坏血酸钠1份。
2.根据权利要求1所述一种野山菌鸡汤爽口辣味锅，其特征在于：制备方法包括以下步骤：
S1、将所述野生山菌先过热水；
S2、将S1中煮好的野生山菌过一道凉水；
S3、将S2中过完凉水的野生山菌一分为二洗净备用；
S4、将土鸡切块，并用混合的菜子油和猪油用大火把鸡块的水分炒干；
S5、将青椒放入炒制的鸡块中继续翻炒，直至炒出青椒的香味；
S6、将提前熬制的鸡汤注入锅里；
S7、用小火继续熬制15分钟即可。
3.根据权利要求2所述一种野山菌鸡汤爽口辣味锅，其特征在于：所述野生山菌为生长在海拔为采自1000至2000处的羊肚菌、松茸、牛肝菌、鸡油菌。
4.根据权利要求2所述的一种野山菌鸡汤爽口辣味锅，其特征在于：所述S4中还包括以下步骤:
S41、土鸡的预处理，将土鸡去除内脏后清洗干净，在土鸡胸腔内填充大蒜，生姜，洋葱，白胡椒粉，小茴香，维生素E，抗坏血酸钠；
S42、土鸡的初步烹制，将预处理后的土鸡采用荷叶包裹，然后在荷叶外部采用混有砂仁粉，山奈粉，白砂糖，丁香粉，豆蔻粉，谷氨酸钠，5至呈味核苷酸二钠的面团包裹，最后将经过包裹的土鸡埋入30至40cm深的土下，并在土上燃烧柴火，将土鸡烧至五分熟；
S43、清汤的熬制，按质量比1:3选取大蒜与姜末得到大蒜与姜末混合物，将大蒜与姜末混合物用菜籽油爆炒至大蒜发黄，加入开水，煮3至5分钟，得到清汤；
S44、鸡汤的熬制，将烧熟的土鸡从土中取出，除去土鸡外包裹的面团及荷叶，同时除去土鸡内部的辅料，得到五成熟的土鸡；先将五成熟的土鸡整只放入清汤中煮10至30分钟，即得到鸡汤与八成熟的土鸡。
5.根据权利要求4所述的一种野山菌鸡汤爽口辣味锅，其特征在于，所述S41中：先将酱油抹满土鸡胸腔的内壁，静置5至10min后，将姜片贴于土鸡胸腔的腔壁，然后将葱白放入至土鸡的胸腔中。
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