CN104172070A - 一种烧烤腌制品用调味料及烧烤腌制品的制备方法 - Google Patents
一种烧烤腌制品用调味料及烧烤腌制品的制备方法 Download PDFInfo
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Classifications
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- 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
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
本发明涉及食品加工领域,特别涉及一种烧烤腌制品用调味料及烧烤腌制品的制备方法。该烧烤腌制品用调味料,由以下原料按照以下配比制成:味精50-70克,料酒80-100克,花椒粉20-25克,黑胡椒粉20-25克,辣椒粉30克,精盐40-45克,姜丝40-50克,香葱丝40-50克,白糖7-10克,植物油150克,淀粉250克,松露精粉10克,野坝子精粉15克,香油5-10克。本发明提供的该健康的烧烤腌制品用调味料,能够从根本上解决肉类或者肉制品的腥、膻气味,使其在回冷之后也无腥、膻气味。而且其中使用的健康植物油,有益于人体健康,而且不会对环境和食物造成污染。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种烧烤腌制品用调味料及烧烤腌制品的制备方法。
背景技术
烧烤可能是人类最原始的烹调方式,是以燃料加热和干燥空气,并把食物放置于热干空气中一个比较接近热源的位置来加热食物。一般来说,烧烤是在火上将食物(多为肉类)烹调至可食用,因此台湾亦有称此为烤肉;现代社会,由于有多种用火方式,烧烤方式也逐渐多样化,发展出各式烧烤炉、烧烤架、烧烤酱等。烧烤本身也成为一种多人聚会休闲娱乐方式或者是生意。为了使得烧烤的食物的口味更好,能够提升食用者的食欲,人们使用各种调味料涂抹或者腌制待烤制食品,使其烤制出的口味更加香浓。
目前市售的烧烤腌制品其中使用的腌制调料主要是用料酒、茴香、枸杞、党参、豆蔻、当归等香料调配制成,将制成的腌制调料加入待腌制的肉中腌制一定时间制成烧烤腌制品或者叫烧烤半成品,这类调味料能够将待烤制的肉制品中的腥味掩盖,进而适宜大多数人群的食用,这属于采用香料掩盖去腥的方法的一种腌制做法。
但是这样去腥的效果并不理想腌制的肉制品回冷后还是会有较重的腥味,因而使得腌制品口感欠佳,不能得到消费者的广泛接受。而且根据现在的一些普通腌制品烧烤时油滴化为油烟,被分解成无数有害物质,更是直接污染食物,污染环境,其致病,致癌是不争的事实。
发明内容
本发明的目的在于提供一种健康的烧烤腌制品用调味料,能够从根本上解决肉类或者肉制品的腥、膻气味,使其在回冷之后也无腥、膻气味。而且其中使用的健康植物油,有益于人体健康,而且不会对环境和食物造成污染。
本发明的另一个目的是提供一种利用所述调味料制备烧烤腌制品的方法。
本发明的目的是这样实现的,一种烧烤腌制品用调味料,由以下原料按照以下配比制成:
味精50-70克,料酒80-100克,花椒粉20-25克,黑胡椒粉20-25克,辣椒粉30克,精盐40-45克,姜丝40-50克,香葱丝40-50克,白糖7-10克,植物油150克,淀粉250克,松露精粉10克,野坝子精粉15克,香油5-10克。
料酒、姜丝、香葱丝的加入能够彻底取出肉类以及肉制品中的腥、膻味,尤其料酒中的酒精帮助溶解肉中的有机物质,少量挥的发性成分与菜肴原料作用,产生新的香味并减少腥膻和油腻的口感。而且大部分酒精受热挥发,不存留在菜肴内。还能够替代烹调用水,增加肉的滋味,使得烤制后的肉不会太干。葱中含有挥发油、葱蒜辣素、烯丙基硫醚等元素能够增加靠制品的香味。葱中所含大蒜素,具有明显的抵御细菌、病毒的作用,尤其对痢疾杆菌和皮肤真菌抑制作用更强。还有刺激机体消化液分泌的作用,能够健脾开胃,增进食欲。因为其中含有的姜辣素、姜烯油等成分可以破坏鱼体内的三甲胺,所以姜通常最多是作为鱼肉去腥的主要调料。
花椒粉、黑胡椒粉、辣椒粉能够赋予烤制品浓郁的香味。加入淀粉使得调味料更容易附着在肉的表面。
其中的松露精粉中所含的有机活性离子硒是牛樟芝抗癌作用的50倍,维生素B17是牛樟芝的30倍含量,蛋白质、18种氨基酸、不饱和脂肪酸、锌、锰、铁、钙、磷等40余种营养素、微量元素和矿物质的含量均高出牛樟芝的5~20倍)。具有清热、消炎、杀菌作用,并具有抗癌作用。此方法做出的腌制烧烤食品具有保健、养生功效。
野坝子生于海拔1300m~2800m的山坡草丛、灌丛中、路旁。性味和功用苦、辛,凉。归肺、胃经。清热解毒,消食化积,止血止痛。用于伤风感冒,消化不良,腹痛腹胀,痢疾,鼻衄,咳血,风湿关节痛,外伤出血,烂疮,蛇咬伤等。烧烤和腌制品虽说是公认的美食,但是烧烤食品一般很燥热、易上火、伤脾胃,此方法做出的腌制烧烤食品具有消炎和利尿排毒的功效。
本发明提供的烧烤腌制品的调味料,口味浓郁可口,不仅能够从根本上解决肉类或者肉制品的腥、膻气味,使其在回冷之后也无腥、膻气味。而且其中使用的健康植物油,有益于人体健康,而且不会对环境和食物造成污染。尤其加入的松露精粉和野坝子精粉能够使得腌制烧烤食品具有保健、养生功效。而且食用之后不易上火、不伤脾胃,还具有消炎和利尿排毒的功效。
进一步地,由以下原料按照以下配比制成:
味精55-66克,料酒85-92克,花椒粉22-24克,黑胡椒粉21-23克,辣椒粉30克,精盐42-44克,姜丝43-48克,香葱丝44-45克,白糖8-9克,植物油150克,淀粉250克,松露精粉10克,野坝子精粉15克,香油6-9克。
进一步地,由以下原料按照以下配比制成:
味精60克,料酒90克,花椒粉23克,黑胡椒粉22克,辣椒粉30克,精盐43克,姜丝45克,香葱丝44克,白糖8.5克,植物油150克,淀粉250克,松露精粉10克,野坝子精粉15克,香油7。
进一步地,所述植物油为橄榄油、菜籽油、花生油、大豆油或葵花籽油。
本发明还提供了利用上述调味料制备烧烤腌制品的方法,包括以下步骤:
(1)选取可食用的新鲜肉类、冷冻肉或肉制品切块备用;
(2)依次将所述质量的精盐、味精、花椒粉、黑胡椒粉、辣椒粉、香葱丝、姜丝、料酒,白糖、松露精粉、野坝子精粉混合并拌匀制成初步调味料;
(3)将所述调味料与水以重量比为1:(1-2)的比例溶于水中混均,得到烧烤调料腌制液;
(4)将切好块的所述新鲜肉类与制得的所述初步调料腌制液以100:(10-15)比例混合,搅拌均匀之后,在10-16℃下腌制4-8小时;
(5)放入预设质量的所述淀粉以及预设质量的所述香油,搅拌均匀即可。
通过本发明制成的烧烤腌制品,其能够将调味料中的营养成分最大量的吸收利用,使得烧烤腌制品从内到外的口味一致,制成的烧烤腌制品成色鲜亮,卖相好,使食用者能够产生较高的食欲。
进一步地,步骤(1)中,所述切块具体包括:
新鲜的猪肉、羊肉、牛肉,切成2-3厘米宽,10厘米长的块状;鱼肉切成10-15厘米长,5厘米左右宽的块状。
进一步地,所述新鲜肉类为猪肉、牛肉、羊肉、禽肉、鱼肉或兔肉。
进一步地,所述冷冻肉为冻鸡脚、鸡脚筋、鸡胗、鸡翅尖、鸡翅中、鸡腿、鱿鱼或板筋。
进一步地,所述肉制品包括:香肠、火腿、培根、酱卤肉、烧烤肉、肉干、肉脯、肉丸、调理肉串、肉饼、腌腊肉或水晶肉。
具体实施方式
下面通过具体的实施例子对本发明做进一步的详细描述。
实施例1:
准备调味料:味精50克,料酒80克,花椒粉20克,黑胡椒粉20克,辣椒粉30克,精盐40克,姜丝40克,香葱丝40克,白糖7克,植物油150克,淀粉250克,松露精粉10克,野坝子精粉15克,香油5克备用。
制备烧烤腌猪肉制品:
选取新鲜宰杀的猪肉切成2-3厘米宽,10厘米长的块状备用。
将准备的精盐、味精、花椒粉、黑胡椒粉、辣椒粉、葱、姜、料酒,白糖、松露精粉、野坝子精粉依次混合并用手抓匀,之后。将混合的调味料以重量比1:2的比例溶于水中混均,得到烧烤调味料腌制液;
将切好块的新鲜猪肉以100:15加入制备好的烧烤调味料腌制液中,搅拌均匀之后,在10℃下腌制8小时后加入淀粉、香油拌匀即可。
实施例2:
准备调味料:味精60克,料酒90克,花椒粉23克,黑胡椒粉22克,辣椒粉30克,精盐43克,姜丝45克,香葱丝44克,白糖8.5克,植物油150克,淀粉250克,松露精粉10克,野坝子精粉15克,香油7克备用。
制备烧烤腌鱼肉制品:
选取新鲜杀的鱼肉切成10-15厘米长,5厘米宽的块状备用。
将准备的精盐、味精、花椒粉、黑胡椒粉、辣椒粉、葱、姜、料酒,白糖、松露精粉、野坝子精粉依次混合并用手抓匀,之后。将混合的调味料以重量比1:1的比例溶于水中混均,得到烧烤调味料腌制液;
将切好块的新鲜鱼肉以100:10加入制备好的烧烤调味料腌制液中,搅拌均匀之后,在15℃下腌制4小时后加入淀粉、香油拌匀即可。
对比例:
准备调味料:孜然粉、椒盐、辣椒粉、黑胡椒、花生油、糖水、烧烤酱、排骨酱、烧烤汁、耗油。
制备烧烤腌制品:
1、选择新鲜的禽肉,如鸡翅,猪肉片等,表面完好无损,按照相关配比,将冰水和腌料混匀倒入鸡翅或翅根中,混合均匀;
2、将腌制好的肉放在冰箱冷藏室静腌12-24小时,为了使食材入味,每隔两个小时翻动一次最好。
将实施例1和2中提供的调味料与对比例提供的调味料中营养成分含量对比:
由上述表格的对比可以看出,本发明提供的烧烤腌制品用调味料不仅口感浓香可口,而且,其中含有丰富地有益于人体健康的营养成分,其营养成分的含量远远由于目前市场上普遍用的烧烤调味料,为广大消费者的首选。
实验例1:
去本发明提供的烧烤腌制品用调味料制备的烧烤腌制品进行现场烤制品尝,在云南昆明市对200位参与者进行调查,主要针对烤制过程中的油烟大小、口感、口味、外观、食用后的身体状态进行现场观察及品尝,调查报告如下:
200名参加调查群众中,对于口感、口味、外观、烤制过程中的油烟大小均有较高评价,在烤制过程中,几乎没有大的油烟,口感酥脆,口味香浓,无腥、膻味,外观色泽鲜亮,未烤制的烧烤腌制品也不会希软,回冷之后依然没有腥、膻味,而且,食用之后不会有口干、热燥的感觉,整体喜欢率达到99%,说明运用本发明的调味料制作的烧烤腌制品制备的烧烤食品,能够受到广大消费者接受及喜爱。
实验例2:
而同样将对比例提供的调味料制备的烧烤腌制品进行现场烤制品尝,在云南昆明市对200位参与者进行调查,主要针对烤制过程中的油烟大小、口感、口味、外观、食用后的身体状态进行现场观察及品尝,调查报告如下:
200名参加调查群众中,对于口感、口味有较高评价,但是,未冷藏的烧烤腌制品很快会希软,外观欠佳,而且在烤制过程中,油烟较大,食用时有较少的腥、膻味,回冷之后有明显的腥、膻味。食用之后有口干、热燥的感觉,整体喜欢率达到80%。说明运用对比例提供的调味料制作的烧烤腌制品制备的烧烤食品还存在一定的缺点有待改进。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (9)
1.一种烧烤腌制品用调味料,其特征在于,由以下原料按照以下配比制成:
味精50-70克,料酒80-100克,花椒粉20-25克,黑胡椒粉20-25克,辣椒粉30克,精盐40-45克,姜丝40-50克,香葱丝40-50克,白糖7-10克,植物油150克,淀粉250克,松露精粉10克,野坝子精粉15克,香油5-10克。
2.根据权利要求1所述的一种烧烤腌制品用调味料,其特征在于,由以下原料按照以下配比制成:
味精55-66克,料酒85-92克,花椒粉22-24克,黑胡椒粉21-23克,辣椒粉30克,精盐42-44克,姜丝43-48克,香葱丝44-45克,白糖8-9克,植物油150克,淀粉250克,松露精粉10克,野坝子精粉15克,香油6-9克。
3.根据权利要求1所述的一种烧烤腌制品用调味料,其特征在于,由以下原料按照以下配比制成:
味精60克,料酒90克,花椒粉23克,黑胡椒粉22克,辣椒粉30克,精盐43克,姜丝45克,香葱丝44克,白糖8.5克,植物油150克,淀粉250克,松露精粉10克,野坝子精粉15克,香油7克。
4.根据权利要求1-3任一项所述的一种烧烤腌制品用调味料,其特征在于,
所述植物油为橄榄油、菜籽油、花生油、大豆油或葵花籽油。
5.利用权利要求1-4任一项所述的一种烧烤腌制品用调味料制备烧烤腌制品的方法,其特征在于,包括以下步骤:
(1)选取可食用的新鲜肉类、冷冻肉或肉制品切块备用;
(2)依次将所述质量的精盐、味精、花椒粉、黑胡椒粉、辣椒粉、香葱丝、姜丝、料酒,白糖、松露精粉、野坝子精粉混合并拌匀制成初步调味料;
(3)将所述调味料与水以重量比为1:(1-2)的比例溶于水中混均,得到烧烤调料腌制液;
(4)将切好块的所述新鲜肉类与制得的所述初步调料腌制液以100:(10-15)比例混合,搅拌均匀之后,在10-16℃下腌制4-8小时;
(5)放入预设质量的所述淀粉以及预设质量的所述香油,搅拌均匀即可。
6.根据权利要求5所述的制备烧烤腌制品的方法,其特征在于,
步骤(1)中,所述切块具体包括:
新鲜的猪肉、羊肉、牛肉,切成2-3厘米宽,10厘米长的块状;鱼肉切成10-15厘米长,5厘米宽的块状。
7.根据权利要求5所述的制备烧烤腌制品的方法,其特征在于,
所述新鲜肉类为猪肉、牛肉、羊肉、禽肉、鱼肉或兔肉。
8.根据权利要求5所述的制备烧烤腌制品的方法,其特征在于,
所述冷冻肉为冻鸡脚、鸡脚筋、鸡胗、鸡翅尖、鸡翅中、鸡腿、鱿鱼或板筋。
9.根据权利要求5所述的制备烧烤腌制品的方法,其特征在于,
所述肉制品包括:香肠、火腿、培根、酱卤肉、烧烤肉、肉干、肉脯、肉丸、调理肉串、肉饼、腌腊肉或水晶肉。
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CN105768021A (zh) * | 2016-03-28 | 2016-07-20 | 西华大学 | 一种川味烧烤复合调味品及其制备方法 |
CN105876720A (zh) * | 2016-04-06 | 2016-08-24 | 安徽新珠城鱼坊餐饮管理有限公司 | 一种避免烤鱼局部烤焦的腌料添加剂 |
CN107439972A (zh) * | 2017-09-04 | 2017-12-08 | 宿松县玖索科技信息有限公司 | 一种预包装葱烤翅中及其制作方法 |
CN109170826A (zh) * | 2018-10-26 | 2019-01-11 | 云南南华查姆农土特产综合开发有限公司 | 一种清热解毒的食疗酱及其香锅的制作方法 |
CN112075587A (zh) * | 2020-09-25 | 2020-12-15 | 成都大学 | 一种肉块上湿法黏连调味料的方法 |
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