CN101731571A - 炖鸡、鸭、鱼的调味酱炒制工艺 - Google Patents
炖鸡、鸭、鱼的调味酱炒制工艺 Download PDFInfo
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- CN101731571A CN101731571A CN200810228943A CN200810228943A CN101731571A CN 101731571 A CN101731571 A CN 101731571A CN 200810228943 A CN200810228943 A CN 200810228943A CN 200810228943 A CN200810228943 A CN 200810228943A CN 101731571 A CN101731571 A CN 101731571A
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Abstract
本发明属食品加工领域，特别涉及一种炖鸡、鸭、鱼的调味酱炒制工艺：a、将水煮鱼酱15～20份、菇香猪肉酱20～25份、香其酱25～30份、海鲜酱0.3～0.6份、柱侯酱0.5～1份、花生酱0.5～1份混合调匀备用；b、将辛夷1～5份、草寇3～6份、花椒0.6份、大料0.6份、桂皮1份、山楂0.2份、丁香1份、肉寇0.8份、南姜1份、葱1份、姜1份、蒜1份、香叶0.3份混合后，倒入置于锅中的大豆油20份，加温至70～80℃，时间1小时，捞取所有调料残渣，留其大豆油备用；c、将步骤a混合备用的酱倒入9份步骤b制备的大豆油内，加温至70～80℃，熬制5分钟即可，营养均衡、味道鲜美、强身健体、去寒除湿。
Description
技术领域
本发明属食品加工领域，特别涉及一种炖鸡、鸭、鱼的调味酱炒制工艺。
背景技术
目前，市场上有各种成形的用于炖制禽类、鱼类、海鲜类的调味酱，但通常这种调味酱做出来的食品只适用于家庭简单制作的炖品类，其鲜美、口感、色泽程度等都不能达到宴会要求，而且无去寒除湿、无强身健体之功效。
发明内容
本发明的目的在于克服上述技术不足，提供一种炖鸡、鸭、鱼的调味酱炒制工艺。
本发明解决技术问题采用的技术方案是：a、将水煮鱼酱15～20份、菇香猪肉酱20～25份、香其酱25～30份、海鲜酱0.3～0.6份、柱侯酱0.5～1份、花生酱0.5～1份混合调匀备用；b、将辛夷1～5份、草寇3～6份、花椒0.6份、大料0.6份、桂皮1份、山楂0.2份、丁香1份、肉寇0.8份、南姜1份、葱1份、姜1份、蒜1份、香叶0.3份混合后，倒入置于锅中的大豆油20份，加温至70～80℃，时间1小时，捞取所有调料残渣，留其大豆油备用；c、将步骤a混合备用的酱倒入9份步骤b制备的大豆油内，加温至70～80℃，熬制5分钟即可。
上述方案中：水煮鱼酱配料表：泡姜、大蒜、郫瓣、泡海椒、花椒、鸡精、料酒、胡椒、植物油、天然香料；菇香猪肉酱配料表：精猪肉、黄豆酱、胡萝卜、精练植物油、辣椒、芝麻、食盐、白砂糖、味精、红曲米、香辛料；香其酱配料表：大豆、水、精炼植物油、碘元葱、鲜姜、辣椒、香菇、玉果、香辛料；海鲜酱配料表：白砂糖、番薯、面豉、水、食用盐、变性淀粉、芝麻酱、咸辣椒、红腐乳、香辛料、脱水大蒜、着色剂、冰乙酸、山梨酸钾；柱侯酱配料表：面豉、白砂糖、大蒜、酱油、盐腌梅、谷氨酸钠、食盐、变性淀粉、焦糖色、酿造食醋、大豆油、水、香辛料、山梨酸钾、黄原胶；花生酱配料表：花生、白砂糖、花生油、食用盐、氢化植物油；干贝素配料表：食盐、乳糖、味精、葡萄糖、干贝、1+G、水解蛋白、香辛料。
辛夷为木兰科植物望春花、玉兰或武当玉兰的干燥花蕾。[性味归经]辛，温。归肺、胃经。[功能主治]散风寒，通鼻窍。用于风寒头痛，鼻塞，鼻渊，鼻流浊涕。
草寇化学成分含有棕榈酸、桉叶素、蒎烯、石竹烯、山姜素(alpinetin)、小豆蔻明(cardamonin)、龙脑、桂皮酸甲酯等。性味性温，味辛，涩。功能主治燥温祛寒，除痰截疟，健脾暖胃。用于心腹冷痛、胸腹胀满、痰间断积滞、消化不良、呕吐腹泻。
花椒功效除各种肉类的腥气；促进唾液分泌，增加食欲；使血管扩张，从而起到降低血压的作用；服花椒水能去除寄生虫；有芳香健胃、温中散寒、除湿止痛、杀虫解毒、止痒解腥的功效。性味辛、温，有小毒，麻。成分果含挥发油(为柠檬烯、枯醇、香叶醇等)、淄醇，不饱和有机酸。
大料八角茴香(大料)瓣角整齐，一般为8个角，瓣纯厚，尖角平直，蒂柄向上弯曲。味甘甜，有强烈而特殊的香气。是我国的特产，有特殊香气，在制作冷菜及炖、焖菜肴中常用，也是加工五香粉的主要原料。
桂皮性味辛、温，无毒。成分叶、树皮含挥发油(肉桂醛、肉桂酸甲酷)，有机酸(肉桂酸)。功用温中健胃，暖腰膝，治腹冷，气胀。
山楂营养功效：含多种维生素、酒石酸、柠檬酸、山楂酸、苹果酸等，还含有黄铜类、内酯、糖类、蛋白质、脂肪和钙、磷、铁等矿物质，所含的解脂酶能促进脂肪类食物的消化。促进胃液分泌和增加胃内酶素等功能。中医认为，山楂具有消积化滞、收敛止痢、活血化淤等功效。主治饮食积滞、胸膈痞满、疝气血淤闭经等症。山楂中含有山萜类及黄铜类等药物成分，具有显著的扩张血管及降压作用，有增强心肌、抗心律不齐、调节血脂及胆固醇含量的功能。
丁香，性味归经：温；辛；归脾、胃、肺、肾经。功能主治：温中散寒。用于暴心气痛，胃寒呕逆，风冷齿痛，牙宣，口臭，妇人阴冷，小儿疝气。肉寇的学名叫肉豆寇。肉豆蔻有很多别名，比如肉寇，玉果、迦拘勒、豆蔻、肉果、顶头肉等。肉豆蔻是药食两用食物，主要可以入药，烹饪中用作调料。炖各种肉(包括炖牛肉)都可以放肉寇的。肉豆蔻的营养分析1.芳香化湿，醒脾开胃，发表解暑。用于湿浊中阻，脘痞呕恶，口中甜腻，口臭，多涎，暑湿表症，头胀胸闷。2.抗炎及抗病原微生物作用，还具有抗癌作用。含有蛋白质、糖及维生素等营养。3.性味甘淡、微寒、有清热、解毒、祛淤、消肿作用，可治疗白喉、百日咳、痢疾、痔疮、跌打损伤等症。
南姜高良姜或芦苇姜，利用部位：地下部根茎(包括嫩茎及老茎)。香味特征：尝起来辣中带甜的风味类似肉桂，但具有辛呛味
葱(学名Allium fistulosum)是中国的一种很普遍的调味品或蔬菜，也是一种荤菜，草本植物，叶子圆筒形，中间空，青色。【性味归经】性温，味辛平；入肺、胃二经。【功效主治】发汗解表，散寒通阳，解毒散凝。主治风寒感冒轻症，痈肿疮毒，痢疾脉微，寒凝腹痛，小便不利等病症。【营养成分】每100克含水分90克，蛋白质2.5克，脂肪0.3克，碳水化合物5.4克，钙54毫克，磷61毫克，铁2.2毫克，胡萝卜素0.46毫克，维生素C 15毫克。此外，还含有原果胶、水溶性果胶、硫胺素、核黄素、尼克酸和大蒜素等多种成分。
姜味辛性温，长于发散风寒、化痰止咳，又能温中止呕、解毒，临床上常用于治疗外感风寒及胃寒呕逆等证，前人称之为“呕家圣药”。姜炙法就是取生姜的这些特性，用姜汁这一辅料对药物进行炮制，来增强药物祛痰止咳、降逆止呕的作用，并降低其毒副作用。如竹茹生用长于清热化痰，姜炙后可增强其降逆止呕的功效；厚朴其味辛辣，对咽喉有刺激性，通过姜炙可消除其刺激咽喉的副作用，并能增强宽中和胃的功效；黄连姜炙后可缓和其过于苦寒之性，并善治胃热呕吐。
蒜性温、味辛，可健胃、杀菌、散寒。适合于肺病患者食用，大蒜防病宜生用。由于具有显著的广谱抗菌作用，所以对春季的呼吸道传染病有预防作用。现代医学研究证实，大蒜集100多种药用和保健成分于一身，其中含硫挥发物43种，硫化亚磺酸(如大蒜素)酯类13种、氨基酸9种、肽类8种、甙类12种、酶类11种。另外，蒜氨酸是大蒜独具的成分，当它进入血液时便成为大蒜素，这种大蒜素即使稀释10万倍仍能在瞬间杀死伤寒杆菌、痢疾杆菌、流感病毒等。蒜素与维生素B 1结合可产生蒜硫胺素，具有消除疲劳、增强体力的奇效。大蒜含有的肌酸酐是参与肌肉活动不可缺少的成分，对精液的生成也有作用，可使精子数量大增，所谓吃大蒜精力旺盛即指此而言。大蒜还能促进新陈代谢，降低胆固醇和甘油三酯的含量，并有降血压、降血糖的作用，故对高血压、高血脂、动脉硬化、糖尿病等有一定疗效。大蒜外用可促进皮肤血液循环，去除皮肤的老化角质层，软化皮肤并增强其弹性，还可防日晒、防黑色素沉积，去色斑增白。近年来国内外研究证明，大蒜可阻断亚硝胺类致癌物在体内的合成，到目前为止，其防癌效果在40多种蔬菜、水果中，按金字塔排列，大蒜位于塔顶。在大蒜100多种成分中，其中几十种成分都有单独的抗癌作用。
香叶【化学成分】本品可产挥发油0.22％。油含甲酸酯13.9～21.4％，牻牛儿醇45.08～63.13％和香茅醇45.48～57.33％。尚含薄荷酮、有机酸、甲硫醇、环氧芳樟醇、甲基庚烯酮、月桂烯、柠檬烯、对-聚伞花素、柠檬醛、2，2，6-三甲基-6-乙烯基-四氢吡喃。【性味】《广西中药志》：″味辛，气香，性温散。″【功用主治】①《广西中药志》：″治风湿，疝气。″
大豆油的色泽较深，有特殊的豆腥味；热稳定性较差，加热时会产生较多的泡沫。大豆油含有较多的亚麻油酸，较易氧化变质并产生“豆臭味”。从食用品质看，大豆油不如芝麻油、葵花籽油、花生油。从营养价值看，大豆油中含棕榈酸7-10％，硬脂酸2-5％，花生酸1-3％，油酸22-30％，亚油酸50-60，亚麻油酸5-9％。大豆油的脂肪酸构成较好，它含有丰富的亚油酸，有显著的降低血清胆固醇含量，预防心血管疾病的功效，大豆中还含有多量的维生素E、维生素D以及丰富的卵磷脂，对人体健康均非常有益。另外，大豆油的人体消化吸收率高达98％，所以大豆油也是一种营养价值很高的优良食用油。
本发明的有益效果是：一种炖鸡、鸭、鱼的调味酱炒制工艺生产出的炖酱适用于各大酒店宴会时炖制使用，也可用于开设专门店时使用，营养均衡、味道鲜美、强身健体、去寒除湿。
具体实施方式
一种炖鸡、鸭、鱼的调味酱炒制工艺由以下方法制备，按重量份：a、将水煮鱼酱15～20千克、菇香猪肉酱20～25千克、香其酱25～30千克、海鲜酱0.3～0.6千克、柱侯酱0.5～1千克、花生酱0.5～1千克混合调匀备用；b、将辛夷1～5千克、草寇3～6千克、花椒0.6千克、大料0.6千克、桂皮1千克、山楂0.2千克、丁香1千克、肉寇0.8千克、南姜1千克、葱1千克、姜1千克、蒜1千克、香叶0.3千克混合后，倒入置于锅中的大豆油20千克，加温至70～80℃，时间1小时，捞取所有调料残渣，留其大豆油备用；c、将步骤a混合备用的酱倒入9千克步骤b制备的大豆油内，加温至70～80℃，熬制5分钟即可。
实施例一：将水煮鱼酱15千克、菇香猪肉酱25千克、香其酱30千克、海鲜酱0.6千克、柱侯酱1千克、花生酱1千克混合调匀备用；b、将辛夷1千克、草寇6千克、花椒0.6千克、大料0.6千克、桂皮1千克、山楂0.2千克、丁香1千克、肉寇0.8千克、南姜1千克、葱1千克、姜1千克、蒜1千克、香叶0.3千克混合后，倒入置于锅中的大豆油20千克，加温至70～80℃，时间1小时，捞取所有调料残渣，留其大豆油备用；c、将步骤a混合备用的酱倒入9千克步骤b制备的大豆油内，加温至70～80℃，熬制5分钟即可。
实施例二：将水煮鱼酱20千克、菇香猪肉酱20千克、香其酱25千克、海鲜酱0.3千克、柱侯酱0.5千克、花生酱0.5千克混合调匀备用；b、将辛夷5千克、草寇3千克、花椒0.6千克、大料0.6千克、桂皮1千克、山楂0.2千克、丁香1千克、肉寇0.8千克、南姜1千克、葱1千克、姜1千克、蒜1千克、香叶0.3千克混合后，倒入置于锅中的大豆油20千克，加温至70～80℃，时间1小时，捞取所有调料残渣，留其大豆油备用；c、将步骤a混合备用的酱倒入9千克步骤b制备的大豆油内，加温至70～80℃，熬制5分钟即可。
实施例三：将水煮鱼酱18千克、菇香猪肉酱22千克、香其酱28千克、海鲜酱0.5千克、柱侯酱0.8千克、花生酱0.7千克混合调匀备用；b、将辛夷4千克、草寇4千克、花椒0.6千克、大料0.6千克、桂皮1千克、山楂0.2千克、丁香1千克、肉寇0.8千克、南姜1千克、葱1千克、姜1千克、蒜1千克、香叶0.3千克混合后，倒入置于锅中的大豆油20千克，加温至70～80℃，时间1小时，捞取所有调料残渣，留其大豆油备用；c、将步骤a混合备用的酱倒入9千克步骤b制备的大豆油内，加温至70～80℃，熬制5分钟即可。
使用方法：每次将需要炖制的肉制品收拾干净后，置入锅中，按常规做法，无须加入其他调料，只须加入本调味酱，比例为肉制品重量份的十分之一即可。
Claims (1)
1.一种炖鸡、鸭、鱼的调味酱炒制工艺：
a、将水煮鱼酱15～20份、菇香猪肉酱20～25份、香其酱25～30份、海鲜酱0.3～0.6份、柱侯酱0.5～1份、花生酱0.5～1份混合调匀备用；
b、将辛夷1～5份、草寇3～6份、花椒0.6份、大料0.6份、桂皮1份、山楂0.2份、丁香1份、肉寇0.8份、南姜1份、葱1份、姜1份、蒜1份、香叶0.3份混合后，倒入置于锅中的大豆油20份，加温至70～80℃，时间1小时，捞取所有调料残渣，留其大豆油备用；
c、将步骤a混合备用的酱倒入9份步骤b制备的大豆油内，加温至70～80℃，熬制5分钟即可。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150818A (zh) * | 2011-04-19 | 2011-08-17 | 李建峰 | 一种调味酱及其制备方法 |
| CN104687007A (zh) * | 2015-02-10 | 2015-06-10 | 济南美吃团食品开发有限公司 | 一种黄焖酱料及其制作方法 |
| CN106923291A (zh) * | 2015-12-31 | 2017-07-07 | 徐春风 | 炖肉用酱料制备工艺 |
| CN107440071A (zh) * | 2017-07-27 | 2017-12-08 | 于勇 | 铁锅炖鱼酱料及其制作方法 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150818A (zh) * | 2011-04-19 | 2011-08-17 | 李建峰 | 一种调味酱及其制备方法 |
| CN102150818B (zh) * | 2011-04-19 | 2013-08-28 | 李建峰 | 一种调味酱及其制备方法 |
| CN104687007A (zh) * | 2015-02-10 | 2015-06-10 | 济南美吃团食品开发有限公司 | 一种黄焖酱料及其制作方法 |
| CN106923291A (zh) * | 2015-12-31 | 2017-07-07 | 徐春风 | 炖肉用酱料制备工艺 |
| CN107440071A (zh) * | 2017-07-27 | 2017-12-08 | 于勇 | 铁锅炖鱼酱料及其制作方法 |
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