CN103876174A - 一种熏鸡的制作方法 - Google Patents
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Abstract
一种熏鸡的制作方法,将经检疫健康无害的鸡宰杀、褪毛、清膛、整形后,放入清水中浸泡,在装有陈年老汤的汤锅内将加入调味料煮沸,调味料组成为:白芷、花椒、山奈、良姜、豆蔻、大料、白扣、红豆蔻、孜盐、干姜、木香、香果、丁香、砂仁、草果、白胡椒粉、红尖椒,熬制汤汁;加入水补充汤锅内的汤汁量,煮沸后,将浸泡好的鸡放入汤锅内,煮沸后,加入谷氨酸钠和盐,用温火煮,捞出沥干汤汁,摆满熏锅的网帘上,将熏锅干烧至为微红时,加入白砂糖,白砂糖受热后产生烟气,盖严熏锅锅盖,熏制,取出,自然放凉后,制得成品熏鸡。优点是:营养丰富,色泽鲜美,无任何化学添加剂,可以去除鸡肉本身带有的腥味,味道纯正,咸淡适口。
Description
技术领域
本发明涉及一种熏鸡的制作方法。
背景技术
鸡肉的味道鲜美,肉质细嫩,富含维生素B12、维生素B6、维生素A、维生素D、维生素K等多种维生素,并且蛋白质的含量较高,容易被人体吸收利用,是人们餐桌上常见的食物之一。鸡肉的加工方法种类繁多,如清炖鸡、烤鸡、炸鸡以及熏鸡。
熏鸡具有肉香诱人、外酥里嫩的优点,深受人们的喜爱。目前,熏鸡的制作一般是由煮熟入味和熏制上色两步完成,在煮制过程中加入花椒、大料、肉桂、豆蔻、白扣、丁香、干姜等调味料,进行调味和增色。其缺点是:鸡肉本身的腥味难以去除,熏鸡风味较为单一,增色效果不理想。
发明内容
本发明要解决的技术问题是提供一种熏鸡的制作方法,该方法制作的熏鸡营养丰富,色泽鲜美,味道纯正,可去除鸡肉本身带有的腥味。
本发明的技术解决方案是:
一种熏鸡的制作方法,其具体步骤如下:
1、将经检疫健康无害的鸡宰杀、褪毛、清膛、整形后,放入清水中浸泡4h~5h,以去除鸡内的余血以及腥味;
2、在装有300斤陈年老汤的汤锅内将加入1.3斤调味料煮沸,熬制汤汁1h~1.5h,所述调味料按重量份数计的组成为:白芷7.5份~8.5份、花椒6.5份~7.5份、山奈4.8份~5.2份、良姜4.8份~5.2份、豆蔻3.8份~4.2份、大料9.5份~10.5份、白扣4.5份~5.5份、红豆蔻9份~10份、孜盐14份~15份、干姜9份~10份、木香3.8份~4.2份、香果7.5份~8.5份、丁香3.8份~4.2份、砂仁0.8份~0.9份、草果2.8份~3.2份、白胡椒粉0.18份~0.22份、红尖椒1.4份~1.6份;加入水使汤锅内的汤汁量保持在290斤~310斤,煮沸后,将200斤~240斤浸泡好的鸡放入汤锅内,煮沸后,加入谷氨酸钠0.38斤~0.4斤,盐6斤~7斤,用温火煮制2h~2.5h,捞出沥干汤汁;
3、将沥干汤汁后的鸡摆满熏锅的网帘上,将熏锅干烧至为微红时,加入白砂糖,白砂糖受热后产生烟气,盖严熏锅锅盖,熏制2 min~5min,取出,自然放凉后,制得成品熏鸡。
所述熏锅的直径为1m,加入白砂糖的量为0.4斤~0.5斤。
所述陈年老汤的第一锅汤是以老母鸡为原料进行熬制。
白芷,祛风湿,活血排脓,生肌止痛。
山奈,味辛、苦。行气温中,消食,止痛。
良姜,味辛。散寒止痛,温中止呕。
豆蔻,味辛。散寒燥湿,解酒毒,化湿消痞,行气温中,开胃消食。
红豆蔻,味辛。有去湿、散寒、醒脾、消食的功用。
木香,味辛、苦。行气,止痛,健脾,消食。
香果,行气开郁,祛风燥湿,活血止痛。
砂仁,味苦,行气调味,和胃醒脾。
本发明的有益效果:
1、调味料中的白芷、花椒和干姜,具有去除鸡肉腥味的作用;豆蔻可以提高鸡肉质香味;白扣可以去除鸡肉中的异味,增加香辛的味道;木香具有提味的作用;香果可以突出调料香味。选用了多种中药和调料组合,综合利用其酸、甜、苦、辣味道,达到去除鸡肉腥味,无单一中药和调料的邪味;并且具有防虫防蝇的效果,无任何化学添加剂,咸淡适口,自然存放保质期可达5天。
2、汤汁中加入了多种药材,使鸡肉的口味独特,并且具有开胃健脾,促进食欲,去风湿去寒气,提醒神脑的作用;不但具有药性,还具有调味功能,使鸡肉香气宜人,气味芳香,回味无穷。
3、采用的调味料为酸性料,使煮制的鸡肉烂而连丝。加入了香果具有增色的作用,缩短了熏制上色时间,并且熏制色泽好。
具体实施方式
实施例1
1、将经检疫健康无害的鸡宰杀、褪毛、清膛、整形后,放入清水中浸泡4h,去除鸡内的余血以及腥味;
2、配制调味料:白芷75g、花椒75g、山奈48g、良姜52g、豆蔻38g、大料105g、白扣45g、红豆蔻100g、孜盐140g、干姜100g、木香38g、香果85g、丁香38g、砂仁9g、草果28g、白胡椒粉2.2g、红尖椒14g;
3、在装有300斤陈年老汤(陈年老汤的第一锅汤是以老母鸡为原料进行熬制)的汤锅内将加入1.3斤步骤2配制的调味料煮沸,熬制汤汁1h;加入水使汤锅内的汤汁量保持在290斤~310斤,煮沸后,将200斤步骤1浸泡好的鸡放入汤锅内,煮沸后,加入谷氨酸钠0.38斤,盐6斤,用温火煮制2h,捞出沥干汤汁;
4、选用直径为1m的熏锅,将煮制后的鸡沥干汤汁,摆入熏锅的网帘上,每帘摆放25只鸡,将熏锅干烧至为微红时,加入0.4斤白砂糖,白砂糖受热后产生烟气,盖严熏锅锅盖,熏制5min,取出,自然放凉后,制得成品熏鸡。成品熏鸡外型完整,表皮无杂色,色泽浅枣红色,色泽鲜美,味道纯正。
实施例2
1、将经检疫健康无害的鸡宰杀、褪毛、清膛、整形后,放入清水中浸泡5h,去除鸡内的余血以及腥味;
2、配制调味料:白芷85g、花椒65g、山奈52g、良姜48g、豆蔻42g、大料95g、白扣55g、红豆蔻90g、孜盐150g、干姜90g、木香42g、香果75g、丁香42g、砂仁8g、草果32g、白胡椒粉1.8g、红尖椒16g;
3、在装有300斤陈年老汤(陈年老汤的第一锅汤是以老母鸡为原料进行熬制)的汤锅内将加入1.3斤步骤2配制的调味料煮沸,熬制汤汁1.5h;加入水使汤锅内的汤汁量保持在290斤~310斤,煮沸后,将240斤步骤1浸泡好的鸡放入汤锅内,煮沸后,加入谷氨酸钠0.4斤,盐7斤,用温火煮制2.5h,捞出沥干汤汁;
4、选用直径为1m的熏锅,将煮制后的鸡沥干汤汁,摆入熏锅的网帘上,每帘摆放25只鸡,将熏锅干烧至为微红时,加入0.5斤白砂糖,白砂糖受热后产生烟气,盖严熏锅锅盖,熏制2 min,取出,自然放凉后,制得成品熏鸡。成品熏鸡外型完整,表皮无杂色,色泽浅枣红色,色泽鲜美,味道纯正。
实施例3
1、将经检疫健康无害的鸡宰杀、褪毛、清膛、整形后,放入清水中浸泡4.5h,去除鸡内的余血以及腥味;
2、配制调味料:白芷80g、花椒70g、山奈50g、良姜50g、豆蔻40g、大料100g、白扣50g、红豆蔻95g、孜盐145g、干姜95g、木香40g、香果80g、丁香40g、砂仁8.5g、草果30g、白胡椒粉2g、红尖椒15g;
3、在装有300斤陈年老汤(陈年老汤的第一锅汤是以老母鸡为原料进行熬制)的汤锅内将加入1.3斤调味料煮沸,熬制汤汁1.2h;加入水使汤锅内的汤汁量保持在290斤~310斤,煮沸后,将220斤步骤1浸泡好的鸡放入汤锅内,煮沸后,加入谷氨酸钠0.39斤,盐6.5斤,用温火煮制2.2h,捞出沥干汤汁;
4、选用直径为1m的熏锅,将煮制后的鸡沥干汤汁,摆入熏锅的网帘上,每帘摆放25只鸡,将熏锅干烧至为微红时,加入0.45斤白砂糖,白砂糖受热后产生烟气,盖严熏锅锅盖,熏制4min,取出,自然放凉后,制得成品熏鸡。成品熏鸡外型完整,表皮无杂色,色泽浅枣红色,色泽鲜美,味道纯正。
Claims (3)
1.一种熏鸡的制作方法,其特征是:具体步骤如下:
1.1、将经检疫健康无害的鸡宰杀、褪毛、清膛、整形后,放入清水中浸泡4h~5h,以去除鸡内的余血以及腥味;
1.2、在装有300斤陈年老汤的汤锅内将加入1.3斤调味料煮沸,熬制汤汁1h~1.5h,所述调味料按重量份数计的组成为:白芷7.5份~8.5份、花椒6.5份~7.5份、山奈4.8份~5.2份、良姜4.8份~5.2份、豆蔻3.8份~4.2份、大料9.5份~10.5份、白扣4.5份~5.5份、红豆蔻9份~10份、孜盐14份~15份、干姜9份~10份、木香3.8份~4.2份、香果7.5份~8.5份、丁香3.8份~4.2份、砂仁0.8份~0.9份、草果2.8份~3.2份、白胡椒粉0.18份~0.22份、红尖椒1.4份~1.6份;加入水使汤锅内的汤汁量保持在290斤~310斤,煮沸后,将200斤~240斤浸泡好的鸡放入汤锅内,煮沸后,加入谷氨酸钠0.38斤~0.4斤,盐6斤~7斤,用温火煮制2h~2.5h,捞出沥干汤汁;
1.3、将沥干汤汁后的鸡摆满熏锅的网帘上,将熏锅干烧至为微红时,加入白砂糖,白砂糖受热后产生烟气,盖严熏锅锅盖,熏制2 min~5min,取出,自然放凉后,制得成品熏鸡。
2.根据权利要求1所述的熏鸡的制作方法,其特征是:所述熏锅的直径为1m,加入白砂糖的量为0.4斤~0.5斤。
3.根据权利要求1所述的熏鸡的制作方法,其特征是:所述陈年老汤的第一锅汤是以老母鸡为原料进行熬制。
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