CN1244291C - 叫化鸡浸泡液 - Google Patents
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Abstract
本发明公开了一种叫花鸡浸泡液的配方，它包含丁香、豆蔻、小茴、大茴、桂皮、花椒、陈皮、玉果、砂仁、白胡椒和生姜；本发明具有归胃、脾、肾经，温中降逆、散寒，壮肾阳，燥湿杀虫，行气止痛，理气健脾，理气健脾，燥湿化痰，化湿开胃，理气安胎，回阳通脉等功效；利用本发明生产的叫花鸡具有既美味又营养，皮黄色亮、鸡肉鲜嫩、中药调配、补肾益肝、健脾养胃、生血养血、补阴壮阳、清热解毒，原汁原味、香气扑鼻、口感独特，具有美食滋补，又不会发胖等多重功效。
Description
技术领域
本发明涉及一种肉食生产中的浸泡液，特别是一种具有保健作用，风味独特的叫化鸡浸泡液。
背景技术
有人公开了一种八珍烤鸡的制备方法(专利号92100054.5)是在浸泡的过程中加入红参、黄芪、灵芝、枸杞子、天麻、丁香、砂仁和肉豆蔻八种中药；还有人公开了一种烤鸡的制作方法(专利号：97116741.9)，其方法是选用3-4公斤重的产蛋鸡，经宰杀、退毛、净膛、清洗处理后，放入专门配制的老汤并配以具有保健功能的中草药中煨煮1.5小时，再将鸡进行熏烤而成。随着人们生活水平的日益提高，人们对食物注重美味追求的同时已越来越注重营养和保健的追求，但现有烤鸡制作方法中配料的配方都未能同时满足人们对美味、营养与保健的要求。
发明内容
本发明主要解决了现有技术中烤鸡制作方法中配料配方存在的不能同时做到美味、营养与保健同时具备问题，旨在提供一种既美味又营养，皮黄色亮，鸡肉鲜嫩、中药调配，并具有美食滋补，口感独特，又不会发胖等多重功效的叫化鸡浸泡液。
本发明的上述目的主要是通过下述技术方案得以实现的，即所述的叫化鸡浸泡液系精选下列材料配伍而成(干重百分比)：丁香2.5-5.0％，豆蔻4.0-6.0％，小茴5.0-7.5％，大茴5.0-7.5％，桂皮15-17.5％，花椒5.0-7.5％，陈皮11.0-12.5％，玉果6.0-7.5％，砂仁8.0-11％，白胡椒7.0-9.0％和生姜16.5-23.0％。
作为优选所述的配料配比为：丁香3.0-4.5％，豆蔻4.5-5.5％，小茴5.5-7.0％，大茴5.5-7.0％，桂皮15.5-17.0％，花椒5.5-7.0％，陈皮11.5-12.0％，玉果6.0-7.0％，砂仁8.5-10.5％，白胡椒7.5-8.5％和生姜17.0-22.5％。
作为优选按所述的配方加水煎熬，使配料成份充分溶出，待煎熬至配料总重量的24倍时冷却，用作浸泡用；经过一次浸泡的浸泡液可加入相当于其重量25％的新鲜浸泡液用于二次浸泡。
本发明的浸泡液能将有效成份浸入鸡肉体内，使之具有温中降逆、温中散寒，补胃养胃，壮阳补阴；理气和胃、行气止痛和通气健脾；去淤消肿、止痛和止血；化湿开胃，温脾止泻，理气安胎的功效。
本发明所使用的配料的主要药理作用阐述如下：通过浸泡，本发明的浸泡液能去除鸡肉的骚味等不良气味和味道，浸泡液之有效成份浸入鸡肉体内，遍及鸡肉和鸡骨的腔体；由于所用之配料均为温性物质，且都归胃、脾、肾经，因此具有温中降逆、温中散寒，补胃养胃，壮阳补阴之功效；小茴、大茴、花椒和陈皮具有理气作用，从而使得本发明具有理气和胃、行气止痛和通气健脾之功效；在本方中加入之豆蔻使得它具有消食解酒之功效；加入之桂皮可用于治疗风湿痹痛、肿疮毒和创伤出血；而砂仁等的加入可利于治疗湿浊中阻，腕痞不饥，脾胃虚寒，呕吐泄泻，理气安胎以及去瘀消肿、止痛和止血等调理方面的功效。
因此，利用本发明生产之产品具有既美味又营养，皮黄色亮，鸡肉鲜嫩，改善肉质，原汁原味、香气扑鼻，口味独特；同时中药的合理调配使之具有补肾益肝、健脾养胃、生血养血、补阴壮阳、清热解毒之功效，即具有美食滋补，久吃不会发胖以及具有多种调理等多重功效。同时，经本浸泡液浸泡的整鸡的后续加工方法则杜绝原始碳烧方法，并具有无废气污染等特点。
具体实施方式
下面通过实施例，对本发明的技术方案作进一步具体的说明。
实施例1：本发明叫化鸡浸泡液的配方如下：丁香18.75克，豆蔻31.25克，小茴43.75克，大茴43.75克，桂皮106.25克，花椒31.25克，陈皮68.75克，玉果37.5克，砂仁56.25克，白胡椒56.25克和生姜131.25克；将以上配方之原料加水煎熬，使配料成份充分溶出，待煎熬至配料总重量的24倍时冷却，用于浸泡。
本发明所涉及的叫化鸡的制作方法如下：选取净重为850克左右的苏北本鸡并宰杀、退毛、净膛、清洗处理，然后将22只鸡经开水过一下，再将鸡放入14025克煎熬液中，再添加1052克黄酒、180.5克味精和1052食盐一起浸泡2小时，通过浸泡，本发明的浸泡液能去除鸡肉的骚味等不良气味和味道，浸泡液之有效成份浸入鸡肉体内，遍及鸡肉和鸡骨的腔体；将浸泡后的鸡取出，往每只鸡腹内塞生姜2片、腌肉2片、红枣2颗、莲子4颗和少量蜂蜜，将鸡头和鸡腿往鸡腹内塞，外部一层荷叶包裹，荷叶外以双层保鲜膜包裹，保鲜膜外部再用两层荷叶包裹，荷叶外部再用黄泥包裹，然后在200-300℃温度下烘烤1.5-3小时即可。
经过一次浸泡的浸泡液可加入相当于其重量25％的新鲜浸泡液，黄酒、味精和食盐的添加量按加入新鲜液的量根据以上一次浸泡时的添加比例加入，用于浸泡。选取净重为850克左右的苏北本鸡并宰杀、退毛、净膛、清洗处理，然后将10只左右的鸡经开水过一下，再将鸡放入6375克由经一次浸泡的浸泡液和25％的新鲜浸泡液混合成的浸泡液中，再添加120克黄酒、32克味精和120克食盐一起浸泡2小时，通过浸泡，本发明的浸泡液能去除鸡肉的骚味等不良气味和味道，浸泡液之有效成份浸入鸡肉体内，遍及鸡肉和鸡骨的腔体；将浸泡后的鸡取出，往每只鸡腹内塞生姜2片、腌肉2片、红枣2颗、莲子4颗和少许蜂蜜，将鸡头和鸡腿往鸡腹内塞，外部一层荷叶包裹，荷叶外以双层保鲜膜包裹，保鲜膜外部再用两层荷叶包裹，荷叶外部再用黄泥包裹，然后在200-300℃温度下烘烤1.5-3小时即可。
实施例2：丁香25克，豆蔻31.25克，小茴37.5克，大茴37.5克，桂皮93.75克，花椒43.75克，陈皮75克，玉果43.75克，砂仁62.5克，白胡椒50克和生姜125克；将以上配方之原料加水煎熬，使配料成份充分溶出，待煎熬至配料总重量的24倍时冷却，用于浸泡。叫化鸡具体制作方法参见实施例1。
实施例3：丁香21.875克，豆蔻28.125克，小茴40.625克，大茴40.625克，桂皮100克，花椒37.5克，陈皮71.875克，玉果40.625克，砂仁68.75克，白胡椒56.25克和生姜118.75克；将以上配方之原料加水煎熬，使配料成份充分溶出，待煎熬至配料总重量的24倍时冷却，用于浸泡。叫化鸡具体制作方法参见实施例1；
实施例4：丁香31.25克，豆蔻25克，小茴34.375克，大茴34.375克，桂皮96.875克，花椒40.625克，陈皮75克，玉果43.75克，砂仁62.5克，白胡椒43.75克和生姜137.5克；将以上配方之原料加水煎熬，使配料成份充分溶出，待煎熬至配料总重量的24倍时冷却，用于浸泡。叫化鸡具体制作方法参见实施例1。
实施例5：丁香28.125克，豆蔻34.375克，小茴31.25克，大茴31.25克，桂皮100克，花椒46.875克，陈皮71.875克，玉果37.5克，砂仁50克，白胡椒50克和生姜143.75克；将以上配方之原料加水煎熬，使配料成份充分溶出，待煎熬至配料总重量的24倍时冷却，用于浸泡。叫化鸡具体制作方法参见实施例1。
实施例6：丁香15.625克，豆蔻37.5克，小茴46.875克，大茴46.875克，桂皮109.375克，花椒34.375克，陈皮78.125克，玉果46.875克，砂仁53.125克，白胡椒53.125克和生姜103.125克加水煎熬使配料成分充分溶出，待煎熬至15000克是冷却用作浸泡；将以上配方之原料加水煎熬，使配料成份充分溶出，待煎熬至配料总重量的24倍时冷却，用于浸泡。叫化鸡具体制作方法参见实施例1。
Claims (3)
1.一种叫化鸡浸泡液，其特征在于它系由下述配方配制而成：丁香2.5-5.0％，豆蔻4.0-6.0％，小茴5.0-7.5％，大茴5.0-7.5％，桂皮15-17.5％，花椒5.0-7.5％，陈皮11.0-12.5％，玉果6.0-7.5％，砂仁8.0-11％，白胡椒7.0-9.0％和生姜16.5-23.0％。
2.根据权利要求1所述的叫化鸡浸泡液，其特征在于它系由下述配方配制而成：丁香3.0-4.5％，豆蔻4.5-5.5％，小茴5.5-7.0％，大茴5.5-7.0％，桂皮15.5-17.0％，花椒5.5-7.0％，陈皮11.5-12.0％，玉果6.0-7.0％，砂仁8.5-10.5％，白胡椒7.5-8.5％和生姜17.0-22.5％。
3.根据权利要求1或2所述的叫化鸡浸泡液，其特征在于按上述的配方加水煎熬，使配料成份充分溶出，待煎熬至配料总重量的24倍时冷却，用于浸泡洗净的整鸡体。
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|---|---|---|---|---|
| CN102388949B (zh) * | 2011-11-21 | 2012-11-28 | 江苏省农业科学院 | 一种延长叫花鸡保质期的生产方法 |
| CN102423081A (zh) * | 2011-12-20 | 2012-04-25 | 贾玉山 | 红泥巴烤乳鸽 |
| CN102423080A (zh) * | 2011-12-20 | 2012-04-25 | 贾玉山 | 黄泥巴烤乳鸽 |
| CN102578614B (zh) * | 2012-02-24 | 2013-08-28 | 贾玉山 | 白泥巴烤乳鸽 |
| CN102987325A (zh) * | 2012-12-31 | 2013-03-27 | 杨建民 | 一种用于制备鸡肉制品的调料 |
| CN103110131A (zh) * | 2013-01-16 | 2013-05-22 | 路海燕 | 一种制作滋补叫花鸡的外包泥 |
| CN105749125A (zh) * | 2016-04-28 | 2016-07-13 | 西安医学院 | 治疗脾胃虚寒型消化不良的中药组合物及颗粒剂制备方法 |
| CN114586948A (zh) * | 2022-03-25 | 2022-06-07 | 赵彦龙 | 一种和田红枣香鸽的加工方法 |
-
2003
- 2003-08-27 CN CNB031506704A patent/CN1244291C/zh not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488233A (zh) * | 2011-12-20 | 2012-06-13 | 贾玉山 | 黑泥巴烤乳鸽 |
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