CN111903923A - 一种细嫩可口的手撕鸡的制作方法 - Google Patents
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Abstract
本发明公开了一种细嫩可口的手撕鸡的制作方法,包括以下步骤:将活鸡采用三管刺杀法,从腹腔中取出内脏,保持肉鸡完整性,然后切除头、屁股和颈部的外皮;将香辛料均匀地涂抹在肉鸡的内腔和外皮并用手按摩然后腌制;将腌制好的肉鸡加入姜片和料酒蒸,取出后放凉;将肉鸡用手撕开,去骨,将鸡肉撕成丝条状加入柠檬水搅拌均匀后,包装得到鸡丝包;将干葱头和沙姜剁碎后加入胡萝卜丝、葱丝、香菜段用油炒香,包装得到油料包;将生抽、酱油和花生碎搅拌均匀后,包装得到配料包;将鸡丝包、油料包和配料包杀菌后统一包装,即可。本发明的细嫩可口的手撕鸡的制作方法可以有效保证手撕鸡的细嫩口感。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种细嫩可口的手撕鸡的制作方法。
背景技术
鸡肉质地细嫩,滋味鲜美,富含多种蛋白质和其它营养物质,且营养转化率高,很容易被人体吸收利用,有增强体力、强壮身体的作用。肉有温中益气,补精添髓,补虚益智的作用。《神农本草经》上说常吃鸡肉能通神。鸡肉含有对人体生长发育有重要作用的磷脂类,是中国人膳食结构中脂肪和磷脂的重要来源之一。
现有技术中鸡肉熟食制品的制作方法很多,如蒸煮、煎炸、烧烤、腌腊、卤酱等等,风味特色各有不同。
香麻手撕鸡是人们非常喜爱的日常食品,现在市场上销售的手撕鸡一般均为卤肉店售卖,中国发明专利CN102429245A公开了“一种手撕椒麻鸡的制作方法”,是将鸡放入加有姜、白芷、长白参和盐的汤中煮沸,再放入红尖椒、川花椒、白糖、味精、八角、桂皮、丁香、豆蔻、香椿树叶、良姜等调料水中微火煮沸而成。市场上销售的手撕鸡以及该专利方法制作的手撕鸡长时间保存后均容易变柴,无法满足真空包装后大量销售的要求,故有必要研究一种细嫩可口的手撕鸡的制作方法。
发明内容
基于背景技术存在的技术问题,本发明提出了一种细嫩可口的手撕鸡的制作方法。
本发明的技术方案如下:
一种细嫩可口的手撕鸡的制作方法,包括以下步骤:
A将香叶,桂皮,八角,草果,母丁香,甘草,小茴香和盐粉碎后按比例配制成香辛料;
B将活鸡采用三管刺杀法,从腹腔中取出内脏,保持肉鸡完整性,然后切除头、屁股和颈部的外皮;
C将香辛料均匀地涂抹在肉鸡的内腔和外皮并用手按摩2-3min,然后腌制60-90min;
D将腌制好的肉鸡加入姜片和料酒蒸30-35min,取出后放凉;
E将肉鸡用手撕开,去骨,将鸡肉撕成丝条状加入柠檬水搅拌均匀后,包装得到鸡丝包;
F将干葱头和沙姜剁碎后加入胡萝卜丝、葱丝、香菜段用油炒香,包装得到油料包;
G将生抽、酱油和花生碎搅拌均匀后,包装得到配料包;
H将鸡丝包、油料包和配料包杀菌后统一包装,即可。
优选的,所述的步骤A中,所述的香辛料,由以下重量比的成分组成:香叶 3-5份,桂皮 8-12份,八角 5-8份,草果 3-5份,母丁香 6-8份,甘草 18-25份,小茴香 5-8份和盐35-45份。
优选的,所述的步骤E中,所述的丝条状鸡肉的长度不超过5cm;柠檬酸的加入量为鸡肉的5-8%。
优选的,所述的步骤E中,所述的柠檬水,由以下重量百分比的成分组成:柠檬 1-3%、绿茶粉2-3%、甘草 5-8%和水 余量。
优选的,所述的步骤F中,所述的油料包,由以下重量百分比的成分组成:干葱头5-8%、沙姜 3-5%、胡萝卜丝 8-12%、葱丝 2-3%、香菜段 5-8%和植物油 余量。
优选的,所述的步骤G中,所述的配料包,由以下重量百分比的成分组成:生抽 3-5%、酱油 2-3%和花生碎 余量。
本发明的有益之处在于:本发明的细嫩可口的手撕鸡的制作方法,包括以下步骤:将活鸡采用三管刺杀法,从腹腔中取出内脏,保持肉鸡完整性,然后切除头、屁股和颈部的外皮;将香辛料均匀地涂抹在肉鸡的内腔和外皮并用手按摩然后腌制;将腌制好的肉鸡加入姜片和料酒蒸,取出后放凉;将肉鸡用手撕开,去骨,将鸡肉撕成丝条状加入柠檬水搅拌均匀后,包装得到鸡丝包;将干葱头和沙姜剁碎后加入胡萝卜丝、葱丝、香菜段用油炒香,包装得到油料包;将生抽、酱油和花生碎搅拌均匀后,包装得到配料包;将鸡丝包、油料包和配料包杀菌后统一包装,即可。本发明的细嫩可口的手撕鸡的制作方法可以有效保证手撕鸡的细嫩口感。
具体实施方式
实施例1
一种细嫩可口的手撕鸡的制作方法,包括以下步骤:
A将香叶,桂皮,八角,草果,母丁香,甘草,小茴香和盐粉碎后按比例配制成香辛料;
B将活鸡采用三管刺杀法,从腹腔中取出内脏,保持肉鸡完整性,然后切除头、屁股和颈部的外皮;
C将香辛料均匀地涂抹在肉鸡的内腔和外皮并用手按摩2.5min,然后腌制75min;
D将腌制好的肉鸡加入姜片和料酒蒸32min,取出后放凉;
E将肉鸡用手撕开,去骨,将鸡肉撕成丝条状加入柠檬水搅拌均匀后,包装得到鸡丝包;
F将干葱头和沙姜剁碎后加入胡萝卜丝、葱丝、香菜段用油炒香,包装得到油料包;
G将生抽、酱油和花生碎搅拌均匀后,包装得到配料包;
H将鸡丝包、油料包和配料包杀菌后统一包装,即可。
所述的步骤A中,所述的香辛料,由以下重量比的成分组成:香叶 4份,桂皮 10份,八角 7份,草果 4份,母丁香 7份,甘草 22份,小茴香 6份和盐 42份。
所述的步骤E中,所述的丝条状鸡肉的长度不超过5cm;柠檬酸的加入量为鸡肉的7%。
所述的步骤E中,所述的柠檬水,由以下重量百分比的成分组成:柠檬 2%、绿茶粉2.5%、甘草 6.5%和水 余量。
所述的步骤F中,所述的油料包,由以下重量百分比的成分组成:干葱头 6.5%、沙姜 4.5%、胡萝卜丝 10%、葱丝 2.5%、香菜段 7%和植物油 余量。
所述的步骤G中,所述的配料包,由以下重量百分比的成分组成:生抽 4.5%、酱油2.5%和花生碎 余量。
实施例2
一种细嫩可口的手撕鸡的制作方法,包括以下步骤:
A将香叶,桂皮,八角,草果,母丁香,甘草,小茴香和盐粉碎后按比例配制成香辛料;
B将活鸡采用三管刺杀法,从腹腔中取出内脏,保持肉鸡完整性,然后切除头、屁股和颈部的外皮;
C将香辛料均匀地涂抹在肉鸡的内腔和外皮并用手按摩3min,然后腌制60min;
D将腌制好的肉鸡加入姜片和料酒蒸35min,取出后放凉;
E将肉鸡用手撕开,去骨,将鸡肉撕成丝条状加入柠檬水搅拌均匀后,包装得到鸡丝包;
F将干葱头和沙姜剁碎后加入胡萝卜丝、葱丝、香菜段用油炒香,包装得到油料包;
G将生抽、酱油和花生碎搅拌均匀后,包装得到配料包;
H将鸡丝包、油料包和配料包杀菌后统一包装,即可。
所述的步骤A中,所述的香辛料,由以下重量比的成分组成:香叶 3份,桂皮 12份,八角 5份,草果 5份,母丁香 6份,甘草 25份,小茴香 5份和盐 45份。
所述的步骤E中,所述的丝条状鸡肉的长度不超过5cm;柠檬酸的加入量为鸡肉的5%。
所述的步骤E中,所述的柠檬水,由以下重量百分比的成分组成:柠檬 3%、绿茶粉2%、甘草 8%和水 余量。
所述的步骤F中,所述的油料包,由以下重量百分比的成分组成:干葱头 5%、沙姜5%、胡萝卜丝 8%、葱丝 3%、香菜段 5%和植物油 余量。
所述的步骤G中,所述的配料包,由以下重量百分比的成分组成:生抽 5%、酱油 2%和花生碎 余量。
实施例3
一种细嫩可口的手撕鸡的制作方法,包括以下步骤:
A将香叶,桂皮,八角,草果,母丁香,甘草,小茴香和盐粉碎后按比例配制成香辛料;
B将活鸡采用三管刺杀法,从腹腔中取出内脏,保持肉鸡完整性,然后切除头、屁股和颈部的外皮;
C将香辛料均匀地涂抹在肉鸡的内腔和外皮并用手按摩2min,然后腌制90min;
D将腌制好的肉鸡加入姜片和料酒蒸30min,取出后放凉;
E将肉鸡用手撕开,去骨,将鸡肉撕成丝条状加入柠檬水搅拌均匀后,包装得到鸡丝包;
F将干葱头和沙姜剁碎后加入胡萝卜丝、葱丝、香菜段用油炒香,包装得到油料包;
G将生抽、酱油和花生碎搅拌均匀后,包装得到配料包;
H将鸡丝包、油料包和配料包杀菌后统一包装,即可。
所述的步骤A中,所述的香辛料,由以下重量比的成分组成:香叶 5份,桂皮 8份,八角 8份,草果 3份,母丁香 8份,甘草 18份,小茴香 8份和盐 35份。
所述的步骤E中,所述的丝条状鸡肉的长度不超过5cm;柠檬酸的加入量为鸡肉的8%。
所述的步骤E中,所述的柠檬水,由以下重量百分比的成分组成:柠檬 1%、绿茶粉3%、甘草 5%和水 余量。
所述的步骤F中,所述的油料包,由以下重量百分比的成分组成:干葱头 8%、沙姜3%、胡萝卜丝 12%、葱丝 2%、香菜段 8%和植物油 余量。
所述的步骤G中,所述的配料包,由以下重量百分比的成分组成:生抽 3%、酱油 3%和花生碎 余量。
对比例1
将实施例1中的柠檬水去除,其余制作方法不变。
以下对实施例1-3和对比例1制作的手撕鸡进行检测,得到如下检测结果。
鲜嫩度评价指标,通过100名消费者进行对比测评,每人均对4种不同的手撕鸡鸡脯肉部分样品(4℃储存30天)进行品尝后(加热至20℃)进行一次性打分,测评指标为:91-100人认为鲜嫩评为A级、81-90人认为鲜嫩评为B级,71-80人认为鲜嫩评为C级,61-70人认为鲜嫩评为D级,60人及以下认为鲜嫩评为E级。
表1:手撕鸡鲜嫩度测评结果;
由以上测试数据可以知道,本发明制作的手撕鸡鲜嫩程度得到消费者的一致好评。
以上所述,仅为本发明较佳的具体实施方式,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,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (6)
1.一种细嫩可口的手撕鸡的制作方法,其特征在于,包括以下步骤:
A将香叶,桂皮,八角,草果,母丁香,甘草,小茴香和盐粉碎后按比例配制成香辛料;
B将活鸡采用三管刺杀法,从腹腔中取出内脏,保持肉鸡完整性,然后切除头、屁股和颈部的外皮;
C将香辛料均匀地涂抹在肉鸡的内腔和外皮并用手按摩2-3min,然后腌制60-90min;
D将腌制好的肉鸡加入姜片和料酒蒸30-35min,取出后放凉;
E将肉鸡用手撕开,去骨,将鸡肉撕成丝条状加入柠檬水搅拌均匀后,包装得到鸡丝包;
F将干葱头和沙姜剁碎后加入胡萝卜丝、葱丝、香菜段用油炒香,包装得到油料包;
G将生抽、酱油和花生碎搅拌均匀后,包装得到配料包;
H将鸡丝包、油料包和配料包杀菌后统一包装,即可。
2. 如权利要求1所述的细嫩可口的手撕鸡的制作方法,其特征在于,所述的步骤A中,所述的香辛料,由以下重量比的成分组成:香叶 3-5份,桂皮 8-12份,八角 5-8份,草果 3-5份,母丁香 6-8份,甘草 18-25份,小茴香 5-8份和盐 35-45份。
3.如权利要求1所述的细嫩可口的手撕鸡的制作方法,其特征在于,所述的步骤E中,所述的丝条状鸡肉的长度不超过5cm;柠檬酸的加入量为鸡肉的5-8%。
4. 如权利要求1所述的细嫩可口的手撕鸡的制作方法,其特征在于,所述的步骤E中,所述的柠檬水,由以下重量百分比的成分组成:柠檬 1-3%、绿茶粉2-3%、甘草 5-8%和水 余量。
5. 如权利要求1所述的细嫩可口的手撕鸡的制作方法,其特征在于,所述的步骤F中,所述的油料包,由以下重量百分比的成分组成:干葱头 5-8%、沙姜 3-5%、胡萝卜丝 8-12%、葱丝 2-3%、香菜段 5-8%和植物油 余量。
6. 如权利要求1所述的细嫩可口的手撕鸡的制作方法,其特征在于,所述的步骤G中,所述的配料包,由以下重量百分比的成分组成:生抽 3-5%、酱油 2-3%和花生碎 余量。
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