CN1008595B - 一种宫廷风味烤鸡的制作方法 - Google Patents
一种宫廷风味烤鸡的制作方法Info
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- CN1008595B CN1008595B CN86103995A CN86103995A CN1008595B CN 1008595 B CN1008595 B CN 1008595B CN 86103995 A CN86103995 A CN 86103995A CN 86103995 A CN86103995 A CN 86103995A CN 1008595 B CN1008595 B CN 1008595B
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- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 241000411851 herbal medicine Species 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
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- 210000002435 tendon Anatomy 0.000 abstract 1
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- 235000013330 chicken meat Nutrition 0.000 description 38
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- 241000522254 Cassia Species 0.000 description 2
- 240000002943 Elettaria cardamomum Species 0.000 description 2
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- 244000062250 Kaempferia rotunda Species 0.000 description 2
- 235000013422 Kaempferia rotunda Nutrition 0.000 description 2
- 244000241872 Lycium chinense Species 0.000 description 2
- 235000015468 Lycium chinense Nutrition 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 244000197580 Poria cocos Species 0.000 description 2
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- 241000220317 Rosa Species 0.000 description 2
- 210000000683 abdominal cavity Anatomy 0.000 description 2
- 230000037237 body shape Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000005300 cardamomo Nutrition 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
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- 241001517368 Coelogyne Species 0.000 description 1
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- 230000032696 parturition Effects 0.000 description 1
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- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
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- 210000001562 sternum Anatomy 0.000 description 1
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Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
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社而嫩的公鸡，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廷风味烤鸡的方法。
已知烤制家禽的方法例如有匈牙利烤鸡、北京烤鸭、欧洲烤火鸡等，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状而嫩的公鸡、经宰杀、退毛、开膛、清洗造型后，用陈年醪汤配以中草药煎煮，脱骨除腥煮熟后，再将蜂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，并具有开脾健胃，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本发明的制作方法：
选用当年生2斤半左右的体状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;再用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，控干水分放在工作台上，用剪刀从鸡腹腔切口处平行穿入鸡腔到胸骨尖端处剪断，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。
醪汤的制作方法如下：将几十只老母鸡放入白水中煮沸成泥状后，捞出骨头，而后用此汤反复使用煮鸡，经过几十年、上百年使用就成了煮鸡用的陈年醪汤。
将上述的煮鸡用醪汤放入锅中烧开，再将中草药袋放在汤中。中草药和醪汤的比例为：2～6∶1000。经粉碎混合的中草药按下述比例混合配制：单位（克）
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，幼鸡比老母鸡煮的时间短;煮到鸡大腿关节处皮裂、骨断筋开花时捞出控汤。将水和蜂蜜按1∶2或2∶5的比
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、壮阳补胃、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。
（表1）
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
芫肉5～8 山芫4～7 山茭20～25
茯苓12～17 山4～8 豆蔻18～23
陈皮10～30 木香10～15
（表2）
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
芫肉5～8 山芫4～7 山茭20～25
茯苓12～17 山4～8 豆蔻18～23
陈皮10～30 木香10～15
Claims (4)
1、一种制作宫廷风味烤鸡的方法，先对鸡进行预处理，包括宰杀、退毛、开膛、清洗和成型，然后将鸡放在盛有陈年醪汤和中草药的锅内用微火煮好后，再将其表皮涂以蜂蜜放入烤炉烤制而成，其特征在于该中草药由以下主要成分组成：单位(克)
该中草药经粉碎按上述比例混合配制而成，它与醪汤的比例为：2～6∶1000。
2、按照权利要求1所述的宫廷风味烤鸡的制作方法，其特征在于所说的微火应使醑汤的温度保持在100-120℃。
3、按照权利要求1所述的宫廷风味烤鸡的制作方法，其特征在于所说的蜂蜜中应加入水，蜂蜜与水的比例为2∶1或5∶2。
4、按照权利要求1所述的宫廷风味烤鸡的制作方法，其特征在于所说的烤炉温度应控制在300-700℃。
Priority Applications (1)
| 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 |
Applications Claiming Priority (1)
| 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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN86103995A CN86103995A (zh) | 1988-07-13 |
| CN1008595B true CN1008595B (zh) | 1990-07-04 |
Family
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Family Applications (1)
| 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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| Country | Link |
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| CN (1) | CN1008595B (zh) |
Cited By (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 |
Families Citing this family (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 |
| 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 |
| 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 |
| 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 |
| 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 |
| CN107410918A (zh) * | 2017-08-17 | 2017-12-01 | 王树和 | 一种解酒护肝的烧鸡 |
-
1986
- 1986-06-13 CN CN86103995A patent/CN1008595B/zh not_active Expired
Cited By (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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN86103995A (zh) | 1988-07-13 |
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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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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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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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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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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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