CN107981237A - 一种香辣辣子鸡丁的制作方法 - Google Patents
一种香辣辣子鸡丁的制作方法 Download PDFInfo
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- CN107981237A CN107981237A CN201610969999.XA CN201610969999A CN107981237A CN 107981237 A CN107981237 A CN 107981237A CN 201610969999 A CN201610969999 A CN 201610969999A CN 107981237 A CN107981237 A CN 107981237A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 22
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 18
- 235000013372 meat Nutrition 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 241000522254 Cassia Species 0.000 claims description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 3
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- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- 235000013527 bean curd Nutrition 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000001390 capsicum minimum Substances 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
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- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000000446 fuel Substances 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
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- 230000009286 beneficial effect Effects 0.000 abstract 1
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- 235000009566 rice Nutrition 0.000 abstract 1
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- 240000005856 Lyophyllum decastes Species 0.000 description 4
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 4
- 241000234282 Allium Species 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Fodder In General (AREA)
Abstract
本发明公开一种香辣辣子鸡丁的制作方法，主要步骤包括：(1)鸡肉切块(2)腌制(3)炒制(4)杀菌包装。其主要特征在于选用鲜嫩鸡肉，用多种调味品组合腌制，并且杀菌真空包装。本发明工艺制作出的辣子鸡丁色泽棕红油亮，质地酥软，外酥里嫩，并且做法简单，不费油，吃起来干松香辣，特别下饭，并且利于长期保存。
Description
技术领域
本发明公开一种鸡肉食品的制作方法，具体说是香辣辣子鸡丁的制作方法。
背景技术
辣子鸡是川东一道著名的江湖风味菜，因缘于歌乐山而故名，菜品味甘，性微温，有温中补脾，益气养血，补肾益精的功效，深受人们喜爱。传统工艺制作出来的辣子鸡，费油，肉还很硬，炸得干巴巴的骨头，影响口感，并且保存时间短。用本发明公开的方法制作的辣子鸡重在选鸡、腌制和保存。做出来的辣子鸡可保持味道的鲜香和丰富的营养，并且保存时间长。
发明内容
本发明的目的是提供一种香辣辣子鸡丁的制作方法。利用本方法制作的香辣辣子鸡丁，色泽棕红油亮，质地酥软，外酥里嫩，并且做法简单，不费油，吃起来干松香辣。
本发明通过下述技术方法予以实现。
(1)鸡肉切块：选用刚会打鸣的公鸡，现杀，取用优质的鸡腿肉，剔除骨头，切成2-3厘米的小块。
(2)腌制：取用下列原料组合作为调味品：干红辣椒20-50克，食用盐5-10克，酱油5-10克，料酒3-8克，味精2-5克，鸡精3-8克，葱花10-20克，姜末10-20克，蒜末10-20克，胡椒粉3-8克，八角10-20克，花椒10-15克，肉桂8-15克，草果5-10克，山楂5-10克，香叶1-3克，陈皮1-3克煮成备用的料液，腌制2小时，要充分拌匀，让肉吸收，这样做出来的鸡肉会滑嫩如豆腐。
(3)炒制：将备用的原材料加调味品进行抄制，炒制时间20-35分钟，然后将其产品，在无菌晾凉。
(4)杀菌包装：进行高温杀菌接着将其保持80～100℃装瓶或装袋。
具体实施方式
选用1千克左右新鲜优质的鸡腿肉，切成小块，用干红辣椒20-50克，食用盐5-10克，酱油5-10克，料酒3-8克，味精2-5克，鸡精3-8克，葱花10-20克，姜末10-20克，蒜末10-20克，胡椒粉3-8克，八角10-20克，花椒10-15克，肉桂8-15克，草果5-10克，山楂5-10克，香叶1-3克，陈皮1-3克煮成备用的料液，腌制2小时，要充分拌匀，让肉吸收。接下来炒制20-35分钟，即可食用。如果有需要，可以冷却后杀菌包装。
Claims (5)
1.一种香辣辣子鸡丁的制作方法，其特征在于包括有以下步骤：(1)鸡肉切块 (2)腌制(3)炒制 (4)杀菌包装。
2.根据权利要求1中所述(1)鸡肉切块，其特征在于：选用刚会打鸣的公鸡，现杀，取用优质的鸡腿肉，剔除骨头，切成2-3厘米的小块。
3.根据权利要求书1中所述(2)腌制，其特征在于：取用下列原料组合作为调味品：干红辣椒20-50克，食用盐5-10克，酱油5-10克，料酒3-8克，味精2-5克，鸡精3-8克，葱花10-20克，姜末10-20克，蒜末10-20克，胡椒粉3-8克，八角10-20克，花椒10-15克，肉桂8-15克，草果5-10克，山楂5-10克，香叶1-3克，陈皮1-3克煮成备用的料液，腌制2小时，要充分拌匀，让肉吸收，这样做出来的鸡肉会滑嫩如豆腐。
4.根据权利要求书1中所述(3)炒制，其特征在于：将备用的原材料加调味品进行抄制，抄制时间20-35分钟，然后将其产品，在无菌晾凉。
5.根据权利要求书1中所述(4)杀菌包装，其特征在于：进行高温杀菌接着将其保持80～100℃装瓶或装袋。
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| CN201610969999.XA CN107981237A (zh) | 2016-10-26 | 2016-10-26 | 一种香辣辣子鸡丁的制作方法 |
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| CN201610969999.XA CN107981237A (zh) | 2016-10-26 | 2016-10-26 | 一种香辣辣子鸡丁的制作方法 |
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| CN107981237A true CN107981237A (zh) | 2018-05-04 |
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| CN201610969999.XA Pending CN107981237A (zh) | 2016-10-26 | 2016-10-26 | 一种香辣辣子鸡丁的制作方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740820A (zh) * | 2018-06-08 | 2018-11-06 | 四川理工学院 | 一种冷吃鸡尖食品制备方法 |
| CN115316613A (zh) * | 2022-08-16 | 2022-11-11 | 扬州大学 | 一种三减辣子鸡丁的制作方法 |
-
2016
- 2016-10-26 CN CN201610969999.XA patent/CN107981237A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740820A (zh) * | 2018-06-08 | 2018-11-06 | 四川理工学院 | 一种冷吃鸡尖食品制备方法 |
| CN115316613A (zh) * | 2022-08-16 | 2022-11-11 | 扬州大学 | 一种三减辣子鸡丁的制作方法 |
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Application publication date: 20180504 |
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