CN103211192A - 一种卤料配方 - Google Patents

一种卤料配方 Download PDF

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Publication number
CN103211192A
CN103211192A CN2012105388404A CN201210538840A CN103211192A CN 103211192 A CN103211192 A CN 103211192A CN 2012105388404 A CN2012105388404 A CN 2012105388404A CN 201210538840 A CN201210538840 A CN 201210538840A CN 103211192 A CN103211192 A CN 103211192A
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grams
material formula
halogen material
halogen
flavoring
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黄宵
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Abstract

本发明提供了一种卤料配方，本发明的卤料配方适用于肉类菜肴的卤制，如鹅掌、鹅翅、猪蹄、条豆腐、鸡蛋等，可满足我们对于饮食口味的多元化追求，用本发明香料制作的菜肴，鲜香可口，酥嫩相宜，久食不腻。

Description

一种卤料配方
技术领域
本发明涉及一种调味料，具体涉及一种卤料配方。 
背景技术
香料，主要指胡椒、丁香、肉豆蔻、肉桂等有芳香气味或防腐功能的热带植物，具有令人愉快的芳香气味，能用于调配香精的化合物或混合物。将香料应用于美食中，在我国已经有数千年的历史。随着时代的发展，我们对于饮食口味的追求也越来越多元化，如何应用常见的香料调制出我们理想的品味，满足一家人对于不同味道的喜好，成为许多家庭主妇面对的问题。 
发明内容
本发明提供了一种卤料配方。本发明是通过以下技术方案实现的： 
一种卤料配方，所述香料组分及各自重量为：香茅草50克，花椒50克，草果20克，罗汉果4个，山奈25克，白豆蔻50克，砂仁20克，陈皮100克，八角200克，桂皮250克，香叶20克，丁香10克，肉桂15克，毛桃20克，蛤蚧2对。 
将香料中的各组分混合，装入纱布袋中，扎紧袋口，用于调制卤汤。  
本发明的有益效果为：本发明的卤料配方适用于肉类菜肴的卤制，如鹅掌、鹅翅、猪蹄、条豆腐、鸡蛋等，可满足我们对于饮食口味的多元化追求，用本发明香料制作的菜肴，鲜香可口，酥嫩相宜，久食不腻。 
具体实施方式
一种卤料配方，组分及各自重量为：香茅草50克，花椒50克，草果20克，罗汉果4个，山奈25克，白豆蔻50克，砂仁20克，陈皮100克，八角200克，桂皮250克，香叶20克，丁香10克，肉桂15克，毛桃20克，蛤蚧2对。 
将香料中的各组分混合，装入纱布袋中，扎紧袋口，用于调制卤汤。  

Claims (2)

1.一种卤料配方，其特征在于所述香料组分及各自重量为：香茅草50克，花椒50克，草果20克，罗汉果4个，山奈25克，白豆蔻50克，砂仁20克，陈皮100克，八角200克，桂皮250克，香叶20克，丁香10克，肉桂15克，毛桃20克，蛤蚧2对。
2.根据权利要求1所述的卤料配方，其特征在于将香料中的各组分混合，装入纱布袋中，扎紧袋口，用于调制卤汤。 
CN2012105388404A 2012-12-13 2012-12-13 一种卤料配方 Pending CN103211192A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012105388404A CN103211192A (zh) 2012-12-13 2012-12-13 一种卤料配方

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Application Number Priority Date Filing Date Title
CN2012105388404A CN103211192A (zh) 2012-12-13 2012-12-13 一种卤料配方

Publications (1)

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CN103211192A true CN103211192A (zh) 2013-07-24

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CN2012105388404A Pending CN103211192A (zh) 2012-12-13 2012-12-13 一种卤料配方

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CN (1) CN103211192A (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103704657A (zh) * 2013-10-24 2014-04-09 安徽工贸职业技术学院 清火益肺胃调味料
CN108175075A (zh) * 2018-01-31 2018-06-19 柳州市美食联盟协会 一种卤制香料

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5664763A (en) * 1979-11-02 1981-06-02 Nisshin Oil Mills Ltd:The Preparation of seasoning
JPS61268151A (ja) * 1985-05-22 1986-11-27 Kanegafuchi Chem Ind Co Ltd 酵母調味料
CN1031315A (zh) * 1988-09-13 1989-03-01 孙守连 调味汁制法
CN101305816A (zh) * 2008-05-15 2008-11-19 王维权 多味香烤蛋及其制作工艺

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5664763A (en) * 1979-11-02 1981-06-02 Nisshin Oil Mills Ltd:The Preparation of seasoning
JPS61268151A (ja) * 1985-05-22 1986-11-27 Kanegafuchi Chem Ind Co Ltd 酵母調味料
CN1031315A (zh) * 1988-09-13 1989-03-01 孙守连 调味汁制法
CN101305816A (zh) * 2008-05-15 2008-11-19 王维权 多味香烤蛋及其制作工艺

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
茅建民，等: "《如何创办卤菜店》", 30 May 2007, article "秘制卤水", pages: 107 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103704657A (zh) * 2013-10-24 2014-04-09 安徽工贸职业技术学院 清火益肺胃调味料
CN108175075A (zh) * 2018-01-31 2018-06-19 柳州市美食联盟协会 一种卤制香料

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Application publication date: 20130724