CN86103995A - 一种宫廷风味烤鸡的制作方法 - Google Patents
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Abstract
一种宫廷风味烤鸡的制做方法，其工艺步骤主要是选用二斤半左右体壮而嫩的公鸡，宰杀、退毛、开膛、清洗、造型后，用陈年醪汤配以中草药煎煮，脱脂除腥煮熟后，再将蜂蜜涂抹鸡体入炉烤制而成。烤鸡呈桔红色，外焦里嫩，香酥可口、食之不腻；对人体具有开脾健胃、生津养血、壮阳补肾、强筋壮骨之疗效；经该工艺制做后的烤鸡在常温通风情况下，存放一周不腐不馊，具有一定的灭菌防腐作用。
Description
本发明涉及一种烤鸡的制作方法，特别是一种制作中国宫庭风味烤鸡的方法。
已知烤制家禽的方法例如有匈牙利烤鸡、北京烤鸭、欧州烤火鸡等，它们的共同特点是经退毛、开膛、清洗、造型后直接入炉烘烤、烤熟取出沾佐料食用。其缺点在于烤出的鸡或鸭表里味道不一，脂肪油多，胆固醇含量高，肉质脱骨性差，食用不便，且无疗效及防腐作用。
本发明的目的是提供一种能克服上述缺点的烤鸡制作方法，其制作过程主要是选用二斤半左右体壮而嫩的公鸡、宰杀、退毛、开膛、清洗造型后，用陈年醪汤配的中草药煎煮，脱骨除腥煮熟后，再将峰蜜涂抹鸡体入炉烤制而成、出炉上盘前将鸡体涂抹香油。烤制后的鸡呈桔红色，光亮鲜艳，外焦里嫩，香酥可口，食之不腻，味道表里一致，有一定的防腐作用，并具有健脾开胃，舒筋活血，乌发明目，壮阳补肾的疗效。
下面结合一实施例说明发明的制作方法
选用当年生2斤半左右的体壮而嫩的公鸡数只宰杀，血放尽后入盆在65℃～80℃的温水中浸泡1～3分钟退毛，毛退净后，再放入凉水中浸泡，用铜丝刷子净除残留绒毛，浮皮及毛孔中的污物。然后从鸡后脖子处切开一小口，用中指将食管、气管、鸡胃拉出剪断清除;再将拇指从宰鸡切口处向上反复推洗数次，使残留在鸡口中的污物溜出，将舌皮刮掉，鼻孔内鼻涕挤出，用清水冲洗干净;从鸡肛门处沿腹腔剪开一长口（不可把鸡肠子剪破）用食指、中指把鸡内脏拉出，剖开鸡屁股内侧，摘除“臭蛋”，放入凉水中浸泡三至四小时后，用清水反复清洗四至八次，控干水份放在工作台上，用剪刀从鸡腹腔切口处平行穿入鸡腔至胸骨尖端处剪断，再用砍刀将鸡的两条大腿砸断造型，成型后的鸡不准有破皮断翅，就象活鸡扒在地上一样。
将煮鸡的醪汤放入锅中烧开，该醪汤必须是唐家祖传之陈年醪汤，再将中草药袋放在汤中，醪汤和中草药的配均为2-6‰。经粉碎混合的中草药的成份比如下：单位（克）
人参 1～4 肉桂 12～16 山奈 16～20
枸杞子 18～23 砂仁 17～22 公丁 16～20
莲子 4～7 白芷 8～15 良姜 7～12
芜肉 5～8 山芫 4～7 山茭 20～25
茯苓 12～17 山蕻 4～8 豆蔻 18～23
陈皮 10～30 木香 10～15
将成型后的鸡头向上垂直排放在锅中，醪汤要完全浸盖全鸡，根据鸡品种年龄不同，煮鸡的时间以90～210分钟不等，汤温保持在100℃～120℃微火煮，一般公鸡比母鸡煮的时间短，幼鸡比老鸡煮的时间短;煮到鸡大腿关节处皮裂、骨断筋开花时捞出控汤。将水和蜂密按1∶2或2∶5的比例调好，用刷子调好，用刷子均匀地涂在鸡表皮上入炉烘烤3～10分钟，此时炉内温度以300～700℃为宜，鸡出炉后在表皮上涂抹香油即可上盘食用。
由于采用陈年醪汤加中草药煮制，故使鸡的油脂脱出，醪汤味道渗入鸡体使其表里一致肉肉质松软，易于脱骨;又由于中草药入鸡体内食之有开脾健胃、生津养血、壮阳补肾、强筋壮骨之疗效;在常温下摆放七天不腐不馊具有一定的抗菌防腐作用;再者醪汤与中草药合理的配比，使鸡在汤中蒸煮后无难闻的中药味。烤制后的鸡体油光呈亮，呈桔红色，外焦里嫩，香酥可口，造型美观，易于摆放。
Claims (7)
1、一种制做宫庭风味烤鸡的方法，在制做前要对鸡进行预处理，包括宰杀、退毛、开膛、清洗和成型，然后进行煮、烤，其特征在于：将清理整型后的鸡放入盛有唐家祖传之陈年醪汤和中草药的锅内，用微火煮90-210分钟，再将煮好的鸡表皮涂以蜂蜜，放入烤炉烘烤3-10分钟。
2、如权利要求1所述的陈年醪汤，其特征在于：该汤必须是唐家祖传陈年醪汤。
3、如权利要求1所述的中草药，其特征在于：该中草药由以下主要成份所组成：单位（克）
人参 1-49 肉桂 12-16 山奈 16-20
枸杞子 18-23 砂仁 17-22 公丁 16-20
莲子 4-7 白芷 8-15 良姜 7-12
芫肉 5-8 山芫 4-7 山茭 20-25
茯苓 12-17 山蕻 4-8 豆蔻 18-23
陈皮 10-30 木香 10-15
该中草药经粉碎按上述比例混合配制而成，它与醪汤比例为2-6‰。
4、如权利要求1中所述微火，其特征在于该微火使醪汤的温度保持在100-120℃。
5、如权利要求1中所述的蜂蜜，其特征为蜂蜜中加水，蜂蜜与水的比例为2∶1或5∶2。
6、如权利要求1中述述的烘烤，其特征在于烘烤时，烤炉内的温度应在300-700℃。
7、如权利要求1中所述的鸡，其特征在于鸡种以来行鸡、柴鸡为宜。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN86103995A CN1008595B (zh) | 1986-06-13 | 1986-06-13 | 一种宫廷风味烤鸡的制作方法 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN86103995A CN1008595B (zh) | 1986-06-13 | 1986-06-13 | 一种宫廷风味烤鸡的制作方法 |
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| Publication Number | Publication Date |
|---|---|
| CN86103995A true CN86103995A (zh) | 1988-07-13 |
| CN1008595B CN1008595B (zh) | 1990-07-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN86103995A Expired CN1008595B (zh) | 1986-06-13 | 1986-06-13 | 一种宫廷风味烤鸡的制作方法 |
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| CN (1) | CN1008595B (zh) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058604C (zh) * | 1997-11-18 | 2000-11-22 | 北京市香妃烤鸡快餐有限责任公司 | 一种烤鸡的制作方法 |
| CN1087600C (zh) * | 1997-12-17 | 2002-07-17 | 艾广富 | 一种北京宫廷烤鸭的制备方法 |
| CN1106801C (zh) * | 2000-09-04 | 2003-04-30 | 广东华怡(集团)新产品开发研究所 | 一种用五指毛桃牛奶木根制备香鸡的方法 |
| CN101617832B (zh) * | 2009-07-20 | 2011-08-10 | 南京农业大学 | 苏鸡加工工艺 |
| CN101233932B (zh) * | 2007-02-02 | 2011-12-28 | 陈赵明 | 新潮紫香鸡的制作方法 |
| CN102652564A (zh) * | 2012-04-10 | 2012-09-05 | 池州市金凤凰天然食品有限公司 | 一种补肾益气酱鸭的制备方法 |
| CN101584479B (zh) * | 2008-05-22 | 2012-10-31 | 卢泽金 | 一种烧公鸡的制作方法 |
| CN102793195A (zh) * | 2012-09-03 | 2012-11-28 | 倍思特食品（苏州）有限公司 | 坚果肉脯及其加工方法 |
| CN106538982A (zh) * | 2016-11-15 | 2017-03-29 | 秀山县培君餐饮文化有限公司 | 一种清汤羊肉的制备方法 |
| CN106722257A (zh) * | 2016-11-15 | 2017-05-31 | 秀山县培君餐饮文化有限公司 | 一种泡椒羊脚的制备方法 |
| CN107410918A (zh) * | 2017-08-17 | 2017-12-01 | 王树和 | 一种解酒护肝的烧鸡 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7934627B2 (en) | 2005-10-13 | 2011-05-03 | Alcoa Inc. | Apparatus and method for high pressure extrusion with molten aluminum |
-
1986
- 1986-06-13 CN CN86103995A patent/CN1008595B/zh not_active Expired
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058604C (zh) * | 1997-11-18 | 2000-11-22 | 北京市香妃烤鸡快餐有限责任公司 | 一种烤鸡的制作方法 |
| CN1087600C (zh) * | 1997-12-17 | 2002-07-17 | 艾广富 | 一种北京宫廷烤鸭的制备方法 |
| CN1106801C (zh) * | 2000-09-04 | 2003-04-30 | 广东华怡(集团)新产品开发研究所 | 一种用五指毛桃牛奶木根制备香鸡的方法 |
| CN101233932B (zh) * | 2007-02-02 | 2011-12-28 | 陈赵明 | 新潮紫香鸡的制作方法 |
| CN101584479B (zh) * | 2008-05-22 | 2012-10-31 | 卢泽金 | 一种烧公鸡的制作方法 |
| CN101617832B (zh) * | 2009-07-20 | 2011-08-10 | 南京农业大学 | 苏鸡加工工艺 |
| CN102652564A (zh) * | 2012-04-10 | 2012-09-05 | 池州市金凤凰天然食品有限公司 | 一种补肾益气酱鸭的制备方法 |
| CN102652564B (zh) * | 2012-04-10 | 2013-12-11 | 池州市金凤凰天然食品有限公司 | 一种补肾益气酱鸭的制备方法 |
| CN102793195A (zh) * | 2012-09-03 | 2012-11-28 | 倍思特食品（苏州）有限公司 | 坚果肉脯及其加工方法 |
| CN106538982A (zh) * | 2016-11-15 | 2017-03-29 | 秀山县培君餐饮文化有限公司 | 一种清汤羊肉的制备方法 |
| CN106722257A (zh) * | 2016-11-15 | 2017-05-31 | 秀山县培君餐饮文化有限公司 | 一种泡椒羊脚的制备方法 |
| CN107410918A (zh) * | 2017-08-17 | 2017-12-01 | 王树和 | 一种解酒护肝的烧鸡 |
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| Publication number | Publication date |
|---|---|
| CN1008595B (zh) | 1990-07-04 |
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Correction item: Applicant address Correct: Beijing County Pinggu Daxing Township court flavor roast chicken factory False: 3-7, new building, telegraph alley, Yuanbaoshan District, Liaoning, Dandong Number: 27 Page: 62 Volume: 6 Correction item: Applicant Correct: Pinggu Beijing court flavor roast chicken factory False: Tang Guoxing Number: 27 Page: 62 Volume: 6 |
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| CI01 | Publication of corrected invention patent application |
Correction item: Applicant address Correct: Daxing County, Pinggu County, Beijing False: 3-7, new building, telegraph alley, Yuanbaoshan District, Liaoning, Dandong Number: 27 Volume: 6 Correction item: Applicant Correct: Pinggu Beijing palace style chicken roast factory False: Tang Guoxing Number: 27 Volume: 6 |
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| COR | Change of bibliographic data |
Free format text: CORRECT FROM: TANG GUOXING TO: ROYAL FLAVOR DUCK-BAKING PLANT, PINGGU DISTRICT, BEIJING CITY; FROM:NO.3-7, DIANBAO LANE,YUANBAO DISTRICT,DANDONG CITY, LIAONING PROVINCE TO: ROYAL FLAVOR DUCK-BAKING PLANT, DAXINGZHUANG TOWN, PINGGU DISTRICT, BEIJING CITY |
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| ERR | Gazette correction |
Free format text: CORRECT FROM: TANG GUOXING TO: ROYAL FLAVOR DUCK-BAKING PLANT, PINGGU DISTRICT, BEIJING CITY; FROM:NO.3-7, DIANBAO LANE,YUANBAO DISTRICT,DANDONG CITY, LIAONING PROVINCE TO: ROYAL FLAVOR DUCK-BAKING PLANT, DAXINGZHUANG TOWN, PINGGU DISTRICT, BEIJING CITY |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C53 | Correction of patent of invention or patent application | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: PINGGU GONGTINGFENGWEI ROAST CHICKEN FACTORY, BEIJING CITY TO: TANG GUOXING |
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| CP03 | Change of name, title or address |
Address after: Beijing Xizhimen niangniangmiao Hutong No. 85 Applicant after: Tang Guoxing Address before: Daxing County, Pinggu County, Beijing Applicant before: Pinggu Beijing palace style chicken roast factory |
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| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |