CN103766828A - 一种卤肉料 - Google Patents

一种卤肉料 Download PDF

Info

Publication number
CN103766828A
CN103766828A CN201210374228.8A CN201210374228A CN103766828A CN 103766828 A CN103766828 A CN 103766828A CN 201210374228 A CN201210374228 A CN 201210374228A CN 103766828 A CN103766828 A CN 103766828A
Authority
CN
China
Prior art keywords
powder
anise
taste
stewing material
orange peel
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201210374228.8A
Other languages
English (en)
Inventor
李玲
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201210374228.8A priority Critical patent/CN103766828A/zh
Publication of CN103766828A publication Critical patent/CN103766828A/zh
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)

Abstract

本发明属于调味品技术领域，特别涉及一种卤肉料。所述的卤肉料由下列重量份的组分组成：生姜粉、葱粉、香菇粉、大茴香、花椒、白胡椒、辣椒、小茴香、草果、肉豆蔻、八角、桂皮、陈皮、食盐、味精以及白砂糖。本发明卤肉料具有味道鲜美、鲜辣辛香之感，且具有保健功能。

Description

一种卤肉料
技术领域
本发明属于调味品技术领域，特别涉及一种卤肉料。
背景技术
调味品是人们日常生活中不可或缺的常用品，传统的烹调中总是需要个人因经验和个人口味加入各种不同的调料，不仅需要分别购置浪费人力物力还会因为加入量的不好控制而影响烹饪食物的味道。随着调味品产业的发展和进步，现今市面上已有很多各种各样便于使用的配制好的调味品，如饺子馅调料、蒸肉炖肉的调料等等。
发明内容
本发明的目的在于提供一种卤肉料。
本发明采用的技术方案如下：
一种卤肉料，由下列重量份的组分组成：
生姜粉20-40葱粉20-40香菇粉20-40大茴香5-10花椒5-10白胡椒5-10辣椒5-10小茴香3-8草果3-8肉豆蔻3-8八角3-8桂皮3-8陈皮3-5食盐10-20味精5-15白砂糖5-15。
进一步，所述的卤肉料，由下列重量份的组分组成：
生姜粉25-35葱粉25-35香菇粉25-35大茴香8-10花椒8-10白胡椒8-10辣椒8-10小茴香3-5草果3-5肉豆蔻3-5八角3-5桂皮3-5陈皮4食盐15-20味精5-10白砂糖5-10。
本发明的卤肉料中，大茴香，气香、味甜；花椒，气香味辛麻；白胡椒，气香味辛辣；辣椒，气香味辛辣；小茴香，气香、味甜；草果，气香味辛辣；肉豆蔻，气芳香、味辛辣。八角，气芳香、味辛辣；桂皮，气香、味甜辛辣；陈皮，气香、味稍甜；本发明所述的卤肉料不仅含有常用的调味元素，还含有多种中草药成分，配伍合理，使得本产品在具备较好的调味功能之外，还具有很好的保健功能；使用本产品卤肉料后具有肉味鲜美、鲜味强烈、麻辣醇厚持久、口感舒适、回味无穷的特点。
本发明相对于现有技术，有以下优点：
本发明卤肉料具有味道鲜美、鲜辣辛香之感，且具有保健功能。
具体实施方式
实施例1
卤肉料，由下列重量份(g)的组分组成：
生姜粉20葱粉20香菇粉20大茴香5花椒5白胡椒5辣椒5小茴香3草果3肉豆蔻3八角3桂皮3陈皮3食盐10味精5白砂糖5。
实施例2
卤肉料，由下列重量份(g)的组分组成：
生姜粉30葱粉30香菇粉30大茴香7花椒7白胡椒8辣椒8小茴香6草果6肉豆蔻6八角6桂皮6陈皮4食盐15味精10白砂糖10。
实施例3
卤肉料，由下列重量份(g)的组分组成：
生姜粉40葱粉40香菇粉40大茴香10花椒10白胡椒10辣椒10小茴香8草果8肉豆蔻8八角8桂皮8陈皮5食盐20味精15白砂糖15。

Claims (2)

1.一种卤肉料，其特征在于，由下列重量份的组分组成：生姜粉20-40葱粉20-40香菇粉20-40大茴香5-10花椒5-10白胡椒5-10辣椒5-10小茴香3-8草果3-8肉豆蔻3-8八角3-8桂皮3-8陈皮3-5食盐10-20味精5-15白砂糖5-15。
2.如权利要求1所述的卤肉料，其特征在于，由下列重量份的组分组成：生姜粉25-35葱粉25-35香菇粉25-35大茴香8-10花椒8-10白胡椒8-10辣椒8-10小茴香3-5草果3-5肉豆蔻3-5八角3-5桂皮3-5陈皮4食盐15-20味精5-10白砂糖5-10。
CN201210374228.8A 2012-09-27 2012-09-27 一种卤肉料 Pending CN103766828A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210374228.8A CN103766828A (zh) 2012-09-27 2012-09-27 一种卤肉料

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210374228.8A CN103766828A (zh) 2012-09-27 2012-09-27 一种卤肉料

Publications (1)

Publication Number Publication Date
CN103766828A true CN103766828A (zh) 2014-05-07

Family

ID=50559954

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210374228.8A Pending CN103766828A (zh) 2012-09-27 2012-09-27 一种卤肉料

Country Status (1)

Country Link
CN (1) CN103766828A (zh)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105054092A (zh) * 2015-06-30 2015-11-18 巢湖市金魁食品加工有限公司 一种卤味猪蹄的制作方法
CN106107875A (zh) * 2016-06-27 2016-11-16 安徽先知缘食品有限公司 一种腌制牛羊肉的原辅料及其腌制方法
CN106262649A (zh) * 2016-08-13 2017-01-04 沈阳含饴食品有限公司 一种炖肉料及制备方法
CN115039863A (zh) * 2022-06-30 2022-09-13 重庆飞亚实业有限公司 一种菌味卤膏

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105054092A (zh) * 2015-06-30 2015-11-18 巢湖市金魁食品加工有限公司 一种卤味猪蹄的制作方法
CN106107875A (zh) * 2016-06-27 2016-11-16 安徽先知缘食品有限公司 一种腌制牛羊肉的原辅料及其腌制方法
CN106262649A (zh) * 2016-08-13 2017-01-04 沈阳含饴食品有限公司 一种炖肉料及制备方法
CN115039863A (zh) * 2022-06-30 2022-09-13 重庆飞亚实业有限公司 一种菌味卤膏

Similar Documents

Publication Publication Date Title
CN103652775A (zh) 一种卤料配方
CN101700111A (zh) 一种肉味调料
CN103876096A (zh) 一种卤料配方
CN101416716A (zh) 一种方便烧烤料及其制备方法
CN105166817A (zh) 一种酸菜大骨汤调料及其生产工艺
CN103039934A (zh) 一种卤煮香料
CN107307375A (zh) 一种浓缩卤汁组合物和卤汁及其制备工艺
CN107801969A (zh) 一种卤制品卤水的生产工艺
CN103766828A (zh) 一种卤肉料
CN103859347A (zh) 一种卤料及其制作方法
CN105285878A (zh) 一种椒麻鸡调料及其生产工艺
CN105394689A (zh) 一种泡椒香鸡调料及其生产工艺
CN103859346A (zh) 一种卤料及其制备方法
KR101408777B1 (ko) 중화비빔밥용 간장소스 및 그를 이용한 중화비빔밥의 제조방법
CN109805332A (zh) 一种豆瓣粉蒸肉调料的制备方法
CN102106556B (zh) 使用前制作腌制调料的烘烤或风干类肉食制品的制作方法
CN103099129A (zh) 一种动物血类调味方便米饭
CN103330176A (zh) 一种用于火锅底料调味的香料
CN106820083A (zh) 一种用于酱牛肉的酱料及其制备方法
CN104543916A (zh) 一种用于豆瓣辣椒调味使用的香料
CN105325988A (zh) 一种干锅调料及其生产工艺
CN102835638A (zh) 一种用于方便即食羊杂的调料包
CN103504324A (zh) 一种香辣玉米猪肉粉
CN103653014A (zh) 一种茶油炒公鸡及其制作方法
CN105166815A (zh) 一种泡菜排骨汤调料及其生产工艺

Legal Events

Date Code Title Description
DD01 Delivery of document by public notice

Addressee: Li Ling

Document name: Notification of Passing Preliminary Examination of the Application for Invention

C06 Publication
PB01 Publication
DD01 Delivery of document by public notice

Addressee: Li Ling

Document name: Notification of Publication of the Application for Invention

DD01 Delivery of document by public notice

Addressee: Li Ling

Document name: Notification of before Expiration of Request of Examination as to Substance

DD01 Delivery of document by public notice

Addressee: Li Ling

Document name: Notification that Application Deemed to be Withdrawn

C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20140507