CN105231389B - 卤鸭味调味料及其制备方法 - Google Patents
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Abstract
本发明公开了一种卤鸭味调味料及其制备方法，属于食品加工技术领域。本发明以卤鸭底料为主要原料，搭配大蒜粉、良姜粉、胡椒粉等香辛料以及山药粉等药食同源材料，组成的卤鸭味调味料口感好，留香时间长，营养丰富兼具保健功效，可满足人们对口感和健康的双重需要，并且原材料易得，不含任何性质的化学添加剂，调味效果好，可广泛用于各种食品的烹调。原料中卤鸭底料具有增进食欲、消除异味、增加香气及着色等作用；山药粉能加强原料间粘结性，使调味料性质更加稳定，还可滋肺补气，有助于肠胃消化吸收，作为调味材料还具有调味、调色作用。
Description
技术领域
本发明涉及一种卤鸭味调味料，同时还涉及该调味料的制备方法，属于食品加工技术领域。
背景技术
卤鸭底料是指在鸭只卤制过程中添加的用以强化卤鸭色泽和香味的辅料，一般包括姜片、桂皮、茴香、辣椒等香辛料。近年来随着卤鸭制品的广泛流行，卤制工艺也有诸多改进。如公布号CN102524820A的发明专利公开的一种鸭制品卤汁，由精盐、酱油、白糖、黄酒、老抽、泰国鱼露、八角、小茴香、桂皮、花椒、香叶、山楂、甘草、沙姜片、良姜、香茅草、白胡椒、丁香、草果、罗汉果等原料制成，上述数十种中药材相互配合，能协同增强鸭只的保健功效，所得卤鸭制品色香味美，营养丰富。公布号CN104256475A的发明专利公开的一种清热降火卤料配方，包括调味料和香辛料，香辛料由当归、山楂、丹参、鸡血藤、生黄芪、白茅根、太子参、白芍、熟地、麦冬、生地、炮姜、肉桂、生蒲英和杞子组成，采用该卤料卤制的鸭只皮酥肉嫩、口味丰厚，具有清热降火功效，能在一定程度上减轻牙龈肿痛、牙龈出血、便秘等上火症状。一般在实际生产中为保证卤鸭制品的口味，卤鸭底料往往过量添加，其中不乏抗菌、防腐或具特殊生理药理作用的组分，并且卤料经卤制后带有卤鸭香味及相应的营养成分，加之卤料自身特有的香味及着色作用，卤制后直接丢弃将使卤料得不到充分利用，造成原料严重浪费。因此，有必要对卤鸭底料进行回收利用，以卤制后辅料为主要原料，搭配其他香辛料或药食同源材料组成基于卤鸭味的调味品，这样不仅能提高辅料利用率，满足人们自身需求，还能提高传统食品加工禽畜制品的经济价值，达到保护环境、促进可持续发展的目的。
发明内容
本发明的目的是提供一种卤鸭味调味料，该调味料口感好、营养丰富，兼具保健功效的。
为了实现以上目的，本发明所采用的技术方案是：
卤鸭味调味料，由以下质量份数的原料组成：卤鸭底料(干粉)30～50份，山药粉10～20份，大蒜粉10～25份，良姜粉3～12份，胡椒粉1～8份，食盐5～15份，味精2～10份，鸡精5～15份。
所述卤鸭底料为卤料卤制鸭只后滤除的材料，经干燥、粉碎(过筛)制得的干粉。卤料可采用香辛料、中药材或药食同源材料等，本发明中卤料由以下质量份数的组分组成：干辣椒80～120份，花椒8～15份，白芷10～20份，八角15～25份，玉果5～15份，草果5～15份，肉桂5～10份，甘草13～20份，丁香2～7份，香叶2～5份，豆蔻10～20份。
各原料功效简述如下：
花椒有芳香健胃，温中散寒，除湿止痛，杀虫解毒，止痒解腥之功效。白芷性温，味辛，能祛风解表，散寒止痛，除湿通窍，消肿排脓。八角又名茴香，具有强烈的香味，有温阳散寒，理气止痛之功效。草果具有特殊浓郁的辛辣香味，能除腥气，增进食欲。肉桂性大热，味辛、甘，香气熏郁，有暖脾胃，补元阳，除积冷，通血脉之功效。甘草性平，味甘，补脾益气，清热解毒，祛咳止痰，缓急止痛，调和诸药。丁香具有健胃消胀、促进排气之功效。香叶性味辛温，有治风寒、感冒头痛之功效；豆蔻气味苦香，味道辛凉微苦，可去膻腥味、怪味，行气温中，开胃消食。
山药味甘，性平，补脾养肺，滋肾益精，具有强机健体，补中益气，消渴生津之功效。本发明将山药粉与上述各原料复配，能增强调味料益气养肺、补脾肺肾的功效。
卤鸭味调味料的制备步骤如下：按照质量份数准确取各原料，混匀，即得。
本发明的有益效果：
本发明以卤鸭底料为主要原料，搭配大蒜粉、良姜粉、胡椒粉等香辛料以及山药粉等药食同源材料，组成的卤鸭味调味料口感好，留香时间长，营养丰富兼具保健功效，可满足人们对口感和健康的双重需要，并且原材料易得，不含任何性质的化学添加剂，调味效果好，可广泛用于各种食品的烹调，不仅能提高卤鸭辅料利用率，满足人们自身需求，还能提高传统食品加工禽畜制品的经济价值，达到保护环境、促进可持续发展的目的。原料中卤鸭底料具有增进食欲、消除异味、增加香气及着色等作用；山药粉能加强原料间粘结性，使调味料性质更加稳定，还可滋肺补气，有助于肠胃消化吸收，作为调味材料还具有调味、调色作用。
本发明中卤鸭味调味料的制备工艺简单，操作简便，适于大规模工业化生产应用。
具体实施方式
下述实施例仅对本发明作进一步详细说明，但不构成对本发明的任何限制。
实施例1
本实施例中卤鸭味调味料由以下质量份数的原料组成：卤鸭底料(干粉)48份，山药粉16份，大蒜粉13份，良姜粉4份，胡椒粉2份，食盐5份，味精3份，鸡精5份。卤鸭底料为某卤鸭生产企业采用卤料卤制鸭只后滤除的材料，经干燥、粉碎、过筛(100目)后制得的干粉。其余原料如山药粉、大蒜粉、良姜粉、胡椒粉等的含水量均小于5％(若不满足要求可在50～65℃下干燥至含水量小于5％)，粒度均为过100目筛。
卤鸭味调味料的制备步骤如下：按照质量份数准确取各原料，混匀、灭菌，冷却至室温后装袋即可。
实施例2
本实施例中卤鸭味调味料由以下质量份数的原料组成：卤鸭底料(干粉)42份，山药粉16份，大蒜粉15份，良姜粉6份，胡椒粉3份，食盐8份，味精4份，鸡精5份。卤鸭底料为采用卤料卤制鸭只后滤除的材料经干燥、粉碎、过筛(100目)后制得的干粉，卤料由以下质量份数的组分组成：干辣椒80份，花椒15份，白芷10份，八角25份，玉果5份，草果15份，肉桂5份，甘草20份，丁香2份，香叶5份，豆蔻10份。其余原料如山药粉、大蒜粉、良姜粉、胡椒粉等的含水量均小于5％，粒度均为过100目筛。
卤鸭味调味料的制备步骤同实施例1。
实施例3
本实施例中卤鸭味调味料由以下质量份数的原料组成：卤鸭底料(干粉)36份，山药粉12份，大蒜粉20份，良姜粉8份，胡椒粉5份，食盐12份，味精6份，鸡精9份。卤鸭底料为采用卤料卤制鸭只后滤除的材料经干燥、粉碎、过筛(100目)后制得的干粉，卤料由以下质量份数的组分组成：干辣椒120份，花椒8份，白芷20份，八角15份，玉果15份，草果5份，肉桂10份，甘草13份，丁香7份，香叶2份，豆蔻20份。其余原料如山药粉、大蒜粉、良姜粉、胡椒粉等的含水量均小于5％，粒度均为过100目筛。
卤鸭味调味料的制备步骤同实施例1。
实施例4
本实施例中卤鸭味调味料由以下质量份数的原料组成：卤鸭底料(干粉)30份，山药粉12份，大蒜粉24份，良姜粉10份，胡椒粉7份，食盐15份，味精8份，鸡精12份。卤鸭底料为采用卤料卤制鸭只后滤除的材料经干燥、粉碎、过筛(100目)后制得的干粉，卤料由以下质量份数的组分组成：干辣椒100份，花椒11份，白芷15份，八角20份，玉果10份，草果10份，肉桂8份，甘草17份，丁香5份，香叶3.5份，豆蔻15份。其余原料如山药粉、大蒜粉、良姜粉、胡椒粉等的含水量均小于5％，粒度均为过100目筛。
卤鸭味调味料的制备步骤同实施例1。
实施例5
本实施例中卤鸭味调味料由以下质量份数的原料组成：卤鸭底料(干粉)50份，山药粉20份，大蒜粉25份，良姜粉12份，胡椒粉8份，食盐10份，味精10份，鸡精15份。其他同实施例3。
实施例6
本实施例中卤鸭味调味料由以下质量份数的原料组成：卤鸭底料(干粉)40份，山药粉10份，大蒜粉10份，良姜粉3份，胡椒粉1份，食盐6份，味精2份，鸡精5份。其他同实施例4。
在进行风味品评中，与市售普通调味料相比，本发明中调味料的风味更佳，溶解性和稳定性良好。试验证明，将本发明中调味料加入凉菜、面条等中，食用后对胀气、口渴等食欲不振的症状有一定程度的缓解。
Claims (4)
1.卤鸭味调味料，其特征在于：由以下质量份数的原料组成：卤鸭底料30~50份，山药粉10~20份，大蒜粉10~25份，良姜粉3~12份，胡椒粉1~8份，食盐5~15份，味精2~10份，鸡精5~15份；所述卤鸭底料为卤料卤制鸭只后滤除的材料，经干燥、粉碎制得的干粉。
2.根据权利要求1所述的卤鸭味调味料，其特征在于：卤料由以下质量份数的组分组成：干辣椒80~120份，花椒8~15份，白芷10~20份，八角15~25份，玉果5~15份，草果5~15份，肉桂5~10份，甘草13~20份，丁香2~7份，香叶2~5份，豆蔻10~20份。
3.根据权利要求2所述的卤鸭味调味料，其特征在于：卤料由以下质量份数的组分组成：干辣椒100份，花椒11份，白芷15份，八角20份，玉果10份，草果10份，肉桂8份，甘草17份，丁香5份，香叶3.5份，豆蔻15份。
4.如权利要求1~3中任一项所述卤鸭味调味料的制备方法，其特征在于：按照质量份数准确取各原料，混匀，即得。
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| JPH06133725A (ja) * | 1992-10-26 | 1994-05-17 | Nippon Sanso Kk | 液状食品中の香気成分の回収方法及び香気物質 |
| JPH0716073A (ja) * | 1993-06-30 | 1995-01-20 | Tanaka Shoyu Jiyouzoujiyou:Kk | 調味液廃液の再生処理方法 |
| CN102366118A (zh) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | 卤鸡心、卤鸡胗加工工艺 |
| CN102934781A (zh) * | 2012-11-17 | 2013-02-20 | 福建农林大学 | 一种回收利用肉丸、鱼丸水煮液的方法 |
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| JPH06133725A (ja) * | 1992-10-26 | 1994-05-17 | Nippon Sanso Kk | 液状食品中の香気成分の回収方法及び香気物質 |
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| CN102366118A (zh) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | 卤鸡心、卤鸡胗加工工艺 |
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