CN103907946A - 一种酱肉及其制作方法 - Google Patents
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Abstract
本发明属于食品领域,具体涉及一种酱肉及其制作方法,使用以下方法制备:(1)配制卤汤;(2)配制甜面酱;(3)将肉入甜面酱中腌制10-30天进行酱制,然后加入卤汤中大火煮沸10min,改用小火卤制3-5h,制得酱肉。本发明提供的酱肉及其制作方法,在卤汤制作时加入足够的调味香料的同时,加入大量的营养中药成分,增加了卤汤中的营养成分,进而增加了酱肉中的营养成分,同时卤汤中的中药成分和肉共同卤制,可以有效地降低酱肉的油腻程度,酱肉首先使用甜面酱进行腌制,也提高了酱肉的口感,增加人们的食欲,真空包装可以增强酱肉的保存时间,也方便了运输。
Description
技术领域
本发明属于食品领域,具体涉及一种酱肉及其制作方法。
发明内容
酱肉,酱香浓郁,十分下饭,吃时捞出可改刀装盘,也可直接装盘。热吃时,将所需的肉加适量的酱汤烧热盛汤盘中。酱肉由于在卤汤中经过长时间煮,口味十分鲜美,被很多人喜欢。肉在天热时容易腐败变质,现在很多人为防止肉变质,将肉腌制制成腊肉,腊肉在一些地方比较受欢迎,但是,长期腌制和晾晒造成肉里面营养成分大量流失,同时由于肉被风干保存,造成腊肉的口感变差,但是制成酱肉保存能很好地弥补这一点,目前的酱肉成分较为单一,虽然口感不错,但是不能具备一定的功能性,而且酱肉中的脂肪含量较高,不易三高人群食用。
发明内容
为解决现有技术的上述缺点,本发明提供一种酱肉及其制作方法,在长时间的腌制和煮的过程中能将肉中的脂肪去除,同时在卤汤中加入大量的营养成分,再提供美味的同时,增加了酱肉的营养价值。
本发明通过以下技术方案实现:
一种酱肉,使用以下方法制备:(1)、配制卤汤:使用香料、调味料加水进行煎熬,制成卤汤;(2)、配制甜面酱:将面粉与糖按重量比15:1进行混合,混合均匀后,加水适量,和成面团,在100-120℃下蒸20-30min,蒸好后,冷却,切成片状,霉制20-30天,破碎,加入食盐,晒干,使用时,将面饼加水泡碎,制得甜面酱;(3)、将肉入甜面酱中腌制10-30天进行酱制,然后加入卤汤中大火煮沸10min,改用小火卤制3-5h,制得酱肉。
所述卤汤中每15kg水中的香料和调味料按如下配方配制:八角10-20g、草果5-10g、小茴香5g、桂皮15-20g、毛桃4g、肉蔻5-10g、花椒200-400g、香叶5-10g、白芷10g、良姜50g、鲜姜500g、淮山药30-40g、桔梗10-30g、丁香10-20g、山楂10-18g、红枣10-15g、红茶20-50g、黄酒500ml、蜂蜜200-350g。
所述酱肉制好之后,进行灭菌操作后进行真空包装。
一种酱肉的制作方法,包括以下步骤:(1)、配制卤汤:取八角10-20g、草果5-10g、小茴香5g、桂皮15-20g、毛桃4g、肉蔻5-10g、花椒200-400g、香叶5-10g、白芷10g、良姜50g、鲜姜500g、淮山药30-40g、桔梗10-30g、丁香10-20g、山楂10-18g、红枣10-15g、红茶20-50g、黄酒500ml、蜂蜜200-350g,加水10-20kg,大火煮30min,改小火煮1-2h,制成卤汤,备用;(2)、配制甜面酱:将面粉与糖按重量比15:1进行混合,混合均匀后,加水适量,和成面团,在100-120℃下蒸20-30min,蒸好后,冷却,切成片状,霉制20-30天,破碎,加入食盐,晒干,使用时,将面饼加水泡碎,制得甜面酱;(3)、将肉10kg加入甜面酱中腌制10-30天进行酱制,然后加入卤汤中大火煮沸10min,改用小火卤制3-5h,制得酱肉,所述酱肉制好之后,进行灭菌操作后进行真空包装。
白芷:性温,味辛,祛风湿,活血排脓,生肌止痛。
花椒:温中散寒,除湿,止痛,杀虫,解鱼腥毒。治积食停饮,心腹冷痛,呕吐,噫呃,咳嗽气逆,风寒湿痹。
山楂:性微温,味酸甘,入脾、胃、肝经,有消食健胃、活血化淤、收敛止痢之功能。
蜂蜜:主心腹邪气,诸惊痫,安五脏诸不足,益气补中,止痛解毒,和百药、养脾气。
本发明的有益效果:本发明提供的酱肉及其制作方法制得的酱肉色香、肉红,酱香十足,色艳不腻,在卤汤制作时加入足够的调味香料的同时,加入大量的营养中药成分,增加了卤汤中的营养成分,进而增加了酱肉中的营养成分,同时卤汤中的中药成分和肉共同卤制,可以有效地降低酱肉的油腻程度,酱肉首先使用甜面酱进行腌制,也提高了酱肉的口感,增加人们的食欲,吃了可以健脾胃、调节人们的消化系统,真空包装可以增强酱肉的保存时间,也方便了运输。
具体实施方式
一种酱肉,使用以下方法制备:(1)、配制卤汤:使用15kg水中的香料和调味料按如下配方配制:八角20g、草果6g、小茴香5g、桂皮18g、毛桃4g、肉蔻7g、花椒200g、香叶6g、白芷10g、良姜50g、鲜姜500g、淮山药30g、桔梗20g、丁香15g、山楂12g、红枣12g、红茶30g、黄酒500ml、蜂蜜300g,制成卤汤;(2)、配制甜面酱:将面粉与糖按重量比15:1进行混合,混合均匀后,加水适量,和成面团,在120℃下蒸20-30min,蒸好后,冷却,切成片状,霉制20天,破碎,加入食盐,晒干,使用时,将面饼加水泡碎,制得甜面酱;(3)、将肉入甜面酱中腌制10-30天进行酱制,然后加入卤汤中大火煮沸10min,改用小火卤制3-5h,制得酱肉。
所述酱肉制好之后,进行灭菌操作后进行真空包装。
一种酱肉的制作方法,包括以下步骤:(1)、配制卤汤:取八角10g、草果6g、小茴香5g、桂皮20g、毛桃4g、肉蔻8g、花椒400g、香叶8g、白芷10g、良姜50g、鲜姜500g、淮山药35g、桔梗20g、丁香15g、山楂12g、红枣11g、红茶50g、黄酒500ml、蜂蜜200g,加水10kg,大火煮30min,改小火煮2h,制成卤汤,备用;(2)、配制甜面酱:将面粉5kg与糖0.3kg进行混合,混合均匀后,加水适量,和成面团,在100℃下蒸30min,蒸好后,冷却,切成片状,霉制30天,破碎,加入食盐,晒干,使用时,将面饼加水泡碎,制得甜面酱;(3)、将10kg肉加入甜面酱中腌制10天进行酱制,然后加入卤汤中大火煮沸10min,改用小火卤制5h,制得酱肉,所述酱肉制好之后,进行灭菌操作后进行真空包装。
上述的甜面酱的酱制时间可以根据个人口味进行调节。
所述卤汤经过一次卤制后可以重复多次进行使用。也可以使用该方法进行花生等其他菜品的酱卤。
Claims (4)
1.一种酱肉,其特征在于,使用以下方法制备:(1)、配制卤汤:使用香料、调味料加水进行煎熬,制成卤汤;(2)、配制甜面酱:将面粉与糖按重量比15:1进行混合,混合均匀后,加水适量,和成面团,在100-120℃下蒸20-30min,蒸好后,冷却,切成片状,霉制20-30天,破碎,加入食盐,晒干,使用时,将面饼加水泡碎,制得甜面酱;(3)、将肉入甜面酱中腌制10-30天进行酱制,然后加入卤汤中大火煮沸10min,改用小火卤制3-5h,制得酱肉。
2.根据权利要求1所述的一种酱肉,其特征在于:所述卤汤中每15kg水中的香料和调味料按如下配方配制:八角10-20g、草果5-10g、小茴香5g、桂皮15-20g、毛桃4g、肉蔻5-10g、花椒200-400g、香叶5-10g、白芷10g、良姜50g、鲜姜500g、淮山药30-40g、桔梗10-30g、丁香10-20g、山楂10-18g、红枣10-15g、红茶20-50g、黄酒500ml、蜂蜜200-350g。
3.根据权利要求1所述的一种酱肉,其特征在于:所述酱肉制好之后,进行灭菌操作后进行真空包装。
4.一种酱肉的制作方法,其特征在于,包括以下步骤:(1)、配制卤汤:取八角10-20g、草果5-10g、小茴香5g、桂皮15-20g、毛桃4g、肉蔻5-10g、花椒200-400g、香叶5-10g、白芷10g、良姜50g、鲜姜500g、淮山药30-40g、桔梗10-30g、丁香10-20g、山楂10-18g、红枣10-15g、红茶20-50g、黄酒500ml、蜂蜜200-350g,加水10-20kg,大火煮30min,改小火煮1-2h,制成卤汤,备用;(2)、配制甜面酱:将面粉与糖按重量比15:1进行混合,混合均匀后,加水适量,和成面团,在100-120℃下蒸20-30min,蒸好后,冷却,切成片状,霉制20-30天,破碎,加入食盐,晒干,使用时,将面饼加水泡碎,制得甜面酱;(3)、将肉10kg加入甜面酱中腌制10-30天进行酱制,然后加入卤汤中大火煮沸10min,改用小火卤制3-5h,制得酱肉,所述酱肉制好之后,进行灭菌操作后进行真空包装。
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