CN105533622A - 一种卤菜配方 - Google Patents
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- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 10
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- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 10
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 10
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- 241001631271 Prunus fasciculata Species 0.000 claims abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
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Classifications
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
Abstract
本发明提供一种卤菜配方，各组分依次包括：丁香95-105g，八角290-305g，陈皮90-105g，桂皮245-255g，当归95-110g，紫草95-110g，川芎48-52g，人参须95-105g，季草95-105g，三奈95-105g，胡椒45-52g，山楂95-105g，黄花95-105g，五加皮95-105g，月桂叶140-155g，千里香95-105g，花椒195-205g，砂仁95-105g，毛桃95-105g，甘草95-105g，枸杞95-110g,白芷95-105g，桂枝145-155g，玉果70-80g，干朝天椒195-210g，老姜740-760g，凉姜145-155g。使用本发明提供的卤菜配方卤制的肉制品口感鲜美、风味独特，且不添加任何防腐剂，多食对人体起到保健的作用。
Description
技术领域
本发明属于食品加工领域吗，尤其是涉及一种适用于肉制品的卤菜配方。
背景技术
牛羊肉、猪蹄等家禽是人们餐桌上必不可少的美味佳肴，随着经济的发展，人们对饮食的要求也越来越多元化，因此各种油炸、蒸、炒、卤等对食物的不同处理方式，也越来越受到人们的欢迎；对于家禽类采用卤的加工方式更是许多人的首选，但是按照市场上的卤菜配方调制出来的食物或者市售的各种卤味产品口感较差、存放的时间也不长，很多商家为使自家的卤制品看上去颜色光鲜、会添加过量添加剂，不利于人们的身体健康。
因此，想要克服上述现有技术的缺陷，真正研制出一种好的卤菜配方，使用此配方卤制的肉制品口感好、自然状态下保存较长的时间、同时具有保健的功效，令人食后回味无穷。
发明内容
针对上述现有技术存在的缺陷，本发明提供一种可满足大众口味的卤菜配方。
为达到上述目的，本发明采用的技术方案为：一种卤菜配方，各组分依次包括：丁香95-105g，八角290-305g，陈皮90-105g，桂皮245-255g，当归95-110g，紫草95-110g，川芎48-52g，人参须95-105g，季草95-105g，三奈95-105g，胡椒45-52g，山楂95-105g，黄花95-105g，五加皮95-105g，月桂叶140-155g，千里香95-105g，花椒195-205g，砂仁95-105g，毛桃95-105g，甘草95-105g，枸杞95-110g,白芷95-105g，桂枝145-155g，玉果70-80g，干朝天椒195-210g，老姜740-760g，凉姜145-155g。
进一步的，所述各组分重量为：丁香100g，八角300g，陈皮100g，桂皮250g，当归100g，紫草100g，川芎50g，人参须100g，季草100g，三奈100g，胡椒50g，山楂100g，黄花100g，五加皮100g，月桂叶150g，千里香100g，花椒200g，砂仁100g，毛桃100g，甘草100g，枸杞100g，白芷100g，桂枝150g，玉果75g，干朝天椒200g，老姜750g，凉姜150g。
进一步的，所述卤菜配方还包括罗汉果和小豆蔻，且两者的重量配比分别为：罗汉果95-105g，小豆蔻95-105g。
进一步的，所述罗汉果和小豆蔻的重量为：罗汉果100g、小豆蔻100g。
与现有的卤菜配方相比，本发明具有以下的有益效果：
1、使用本发明提供的卤菜配方卤制的食物口感鲜美、风味独特，能够充分迎合大众口味，让消费者久吃不腻；
2、不含任何添加剂，通过配方中的山楂、黄花、枸杞、玉果以及凉姜各组分的综合作用，实现自然防腐，即使在炎热的天气，也可放置一整天不变质；
3、本卤菜配方中的当归、川芎、罗汉果、人参须、三奈、砂仁以及白芷的组分多食有益，对人体起到保健的作用。
具体实施方式
实施例1
各组分的重量为：丁香100g，八角300g，陈皮100g，桂皮250g，当归100g，小豆蔻100g，紫草100g，川芎50g，罗汉果100g，人参须100g，季草100g，三奈100g，胡椒50g，山楂100g，黄花100g，五加皮100g，月桂叶150g，千里香100g，花椒200g，砂仁100g，毛桃100g，甘草100g，枸杞100g，白芷100g，桂枝150g，玉果75g，干朝天椒200g，老姜750g，凉姜150g。
实施例2
各组分的重量为：丁香95g，八角290g，陈皮90g，桂皮245g，当归95g，小豆蔻95g，紫草95g，川芎48g，罗汉果95g，人参须95g，季草95g，三奈95g，胡椒45g，山楂95g，黄花95g，五加皮95g，月桂叶140g，千里香95g，花椒195g，砂仁95g，毛桃95g，甘草95g，枸杞95g，白芷95g，桂枝145g，玉果70g，干朝天椒195g，老姜740g，凉姜145g。
实施例3
各组分的重量为：丁香105g，八角305g，陈皮105g，桂皮255g，当归110g，小豆蔻105g，紫草110g，川芎52g，罗汉果105g，人参须105g，季草105g，三奈105g，胡椒52g，山楂105g，黄花105g，五加皮105g，月桂叶155g，千里香105g，花椒205g，砂仁105g，毛桃105g，甘草105g，枸杞110g，白芷105g，桂枝155g，玉果80g，干朝天椒210g，老姜760g，凉姜155g。
将上述各组分放在纱带中，扎紧袋口，可用来调制卤汤，本发明提供的卤菜配方尤其适用牛羊肉、猪肉的卤制，本配方中不添加任何防腐剂，通过配方中的山楂、黄花、枸杞、玉果以及凉姜的综合作用，实现自然防腐，即使在比较炎热的天气下，存放一整天也不会变质，因此不会因为含添加剂而对人体有任何潜在的不良影响；同时配方中的当归、川芎、罗汉果、人参须、三奈、砂仁以及白芷多食有益，夏天食用不上火、冬天食用可暖胃，从而对人体起到保健的作用。
Claims (4)
1.一种卤菜配方，包含有下述重量配比的各组分：丁香95-105g，八角290-305g，陈皮90-105g，桂皮245-255g，当归95-110g，紫草95-110g，川芎48-52g，人参须95-105g，季草95-105g，三奈95-105g，胡椒45-52g，山楂95-105g，黄花95-105g，五加皮95-105g，月桂叶140-155g，千里香95-105g，花椒195-205g，砂仁95-105g，毛桃95-105g，甘草95-105g，枸杞95-110g,白芷95-105g，桂枝145-155g，玉果70-80g，干朝天椒195-210g，老姜740-760g，凉姜145-155g。
2.根据权利要求1所述的一种卤菜配方，其特征在于：所述各组分重量为：丁香100g，八角300g，陈皮100g，桂皮250g，当归100g，紫草100g，川芎50g，人参须100g，季草100g，三奈100g，胡椒50g，山楂100g，黄花100g，五加皮100g，月桂叶150g，千里香100g，花椒200g，砂仁100g，毛桃100g，甘草100g，枸杞100g，白芷100g，桂枝150g，玉果75g，干朝天椒200g，老姜750g，凉姜150g。
3.根据权利要求1所述的一种卤菜配方，其特征在于：所述卤菜配方还包括罗汉果和小豆蔻，且两者的重量配比分别为：罗汉果95-105g，小豆蔻95-105g。
4.根据权利要求3所述的一种卤菜配方，其特征在于：所述罗汉果和小豆蔻的重量为：罗汉果100g、小豆蔻100g。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108175075A (zh) * | 2018-01-31 | 2018-06-19 | 柳州市美食联盟协会 | 一种卤制香料 |
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| CN101069549A (zh) * | 2006-05-12 | 2007-11-14 | 邹勇 | 一种卤料及其卤制食品的方法 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108175075A (zh) * | 2018-01-31 | 2018-06-19 | 柳州市美食联盟协会 | 一种卤制香料 |
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