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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