CN107019165A - 一种卤肉及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种卤肉及其制备方法。它是用以下重量配比的原料制成,猪肉500‑800份、小茴香6‑8份、花椒3‑8份、何首乌8‑12份、黄芪12‑15份、三七5‑10份、刺五加10‑15份、枸杞6‑9份、白芷4‑8份、八角10‑14份、丁香3‑6份、良姜4‑8份、丹参5‑9份、辣椒3‑8份、食盐10‑20份、酱油20‑50份、味精2‑5份、白糖8‑12份、肉蔻3‑9份、草果6‑10份和陈皮3‑6份。本发明不仅营养价值高,而且具有肉味鲜美、口感舒适、回味无穷的特点,还具有保健的功能。
Description
技术领域
本发明涉及食品领域,特别是涉及一种卤肉及其制备方法。
背景技术
卤肉是具有我国传统特色的一种肉制品,它是将猪肉等经过处理、腌制、卤制而成,根据口味不同,可以配置各种不同的卤汁,从而形成不同风味的卤肉;由于其具有独特口味、鲜嫩可口、肉质细腻等特点,是一种市场前景良好的食品。目前市面上的卤汁基本上都是用调味品和一些烹饪香料配制而成,只能满足基本的调味功能,并不注重保健功能。
卤肉可以增加食欲,有益营养,具有开胃健皮健裨,消食化滞等功效。所以使用卤肉食品,除了满足人体对蛋白质及维生素等的需求外,还能达到开胃,增加食欲的目的。目前的卤肉食品的制作工艺中,加工工艺复杂,其制作出的卤肉颜色暗淡,肉不能足够入味,口感差,含脂肪量多。
发明内容
为了弥补现有技术的不足,本发明提供一种卤肉及其制备方法。它不仅营养价值高,而且具有肉味鲜美、口感舒适、回味无穷的特点,还具有保健的功能。
本发明的技术方案:一种卤肉,它是用以下重量配比的原料制成,猪肉500-800份、小茴香6-8份、花椒3-8份、何首乌8-12份、黄芪12-15份、三七5-10份、刺五加10-15份、枸杞6-9份、白芷4-8份、八角10-14份、丁香3-6份、良姜4-8份、丹参5-9份、辣椒3-8份、食盐10-20份、酱油20-50份、味精2-5份、白糖8-12份、肉蔻3-9份、草果6-10份和陈皮3-6份。
最优的是,前述的卤肉中,它是用以下重量配比的原料制成,猪肉600份、小茴香7份、花椒6份、何首乌10份、黄芪13份、三七8份、刺五加13份、枸杞8份、白芷6份、八角12份、丁香5份、良姜6份、丹参7份、辣椒6份、食盐15份、酱油35份、味精4份、白糖10份、肉蔻6份、草果8份和陈皮5份。
前述的卤肉的制备方法,包括以下步骤,
a、取小茴香、陈皮、丁香和花椒用干净的纱布包裹;得A品;
b、在锅内分别放入A品、八角、何首乌、黄芪、三七、刺五加、枸杞、白芷、良姜、丹参、辣椒、白糖、肉蔻和草果,混合得B品;
c、在B品中加入B品量8倍的水,大火煮沸熬制1-3min,改小火煎熬,煎熬时搅拌1-2次,煎熬时间60min;得C品;
d、将猪肉洗净,放入猪肉量5倍的水中煮沸5-8min,开锅后将血末撇出,盛出猪肉用温水洗净,得D品;
e、将D品加入C品中,同时加入食盐、酱油和味精,小火慢炖2-3h,即得。
与现有技术相比,本发明的卤肉中,以何首乌、黄芪、三七、刺五加、枸杞、白芷、丹参和陈皮等具有中药成分的配方作为主料,食盐、酱油、白糖和小茴香等为辅料,使得卤肉的营养价值更高,呈金黄色,肉入味足够,口感良好,其中的脂肪成份也少,颜色也好看,还含有多种中草药成分,配伍合理,使得本产品卤肉具有肉味鲜美、鲜味强烈、麻辣醇厚持久、口感舒适、回味无穷的特点,还具有保健的功能;小茴香,有散寒止痛,理气和胃的功效,用于寒疝腹痛,睾丸偏坠,痛经,少腹冷痛,脘腹胀痛,食少吐泻,小茴香用于寒疝腹痛,睾丸偏坠,经寒腹痛;花椒,花椒可除各种肉类的腥气,促进唾液分泌,增加食欲,使血管扩张,从而起到降低血压的作用;何首乌,功效有养血滋阴,润肠通便,截疟,祛风,解毒,主血虚头昏目眩,心悸,失眠,肝肾阴虚之腰膝酸软,须发早白,耳鸣,遗精,肠燥便秘,久疟体虚,风疹瘙痒,疮痈,瘰疬,痔疮;黄芪,其有增强机体免疫功能、保肝、利尿、抗衰老、抗应激、降压和较广泛的抗菌作用;三七,用于咯血,吐血,衄血,便血,崩漏,外伤出血,胸腹刺痛,跌扑肿痛;刺五加,具有补中益精、坚筋骨、强志意的作用,久服“轻身耐老”;枸杞,养肝,滋肾,润肺,补虚益精,清热明目;白芷,能生肌、润肤、并有安胎、破血、生新血及去面部色素之功;八角,具有理气温中、散寒止痛作用;丁香,能温脾胃、理气、补肾壮阳、温暖腰膝、止霍乱、腹胀、风毒痛肿、牙齿朽烂;良姜,具有温中散寒、行气止痛作用;丹参,具有活血祛瘀,通经止痛,清心除烦,凉血消痈之功效,用于胸痹心痛,脘腹胁痛,瘕瘕积聚,热痹疼痛,心烦不眠,月经不调,痛经经闭,疮疡肿痛;肉蔻,温中涩肠,行气消食,用于虚泻,冷痢,脘腹胀痛,食少呕吐,宿食不消;草果,燥热温中,除痰截疾;陈皮,能下气、止呕咳、治气冲胸中、吐逆霍乱、止泻、利小便。
具体实施方式
实施例1。一种卤肉,它是用以下重量配比的原料制成,猪肉600g、小茴香7g、花椒6g、何首乌10g、黄芪13g、三七8g、刺五加13g、枸杞8g、白芷6g、八角12g、丁香5g、良姜6g、丹参7g、辣椒6g、食盐15g、酱油35g、味精4g、白糖10g、肉蔻6g、草果8g和陈皮5g。
所述的卤肉的制备方法,包括以下步骤,
a、取小茴香、陈皮、丁香和花椒用干净的纱布包裹;得A品;
b、在锅内分别放入A品、八角、何首乌、黄芪、三七、刺五加、枸杞、白芷、良姜、丹参、辣椒、白糖、肉蔻和草果,混合得B品;
c、在B品中加入B品量8倍的水,大火煮沸熬制1-3min,改小火煎熬,煎熬时搅拌1-2次,煎熬时间60min;得C品;
d、将猪肉洗净,放入猪肉量5倍的水中煮沸5-8min,开锅后将血末撇出,盛出猪肉用温水洗净,得D品;
e、将D品加入C品中,同时加入食盐、酱油和味精,小火慢炖2-3h,即得。
实施例2。一种卤肉,它是用以下重量配比的原料制成,猪肉500g、小茴香6g、花椒3g、何首乌8g、黄芪12g、三七5g、刺五加10g、枸杞6g、白芷4g、八角10g、丁香3g、良姜4g、丹参5g、辣椒3g、食盐10g、酱油20g、味精2g、白糖8g、肉蔻3g、草果6g和陈皮3g。
所述的卤肉的制备方法,包括以下步骤,
a、取小茴香、陈皮、丁香和花椒用干净的纱布包裹;得A品;
b、在锅内分别放入A品、八角、何首乌、黄芪、三七、刺五加、枸杞、白芷、良姜、丹参、辣椒、白糖、肉蔻和草果,混合得B品;
c、在B品中加入B品量8倍的水,大火煮沸熬制1-3min,改小火煎熬,煎熬时搅拌1-2次,煎熬时间60min;得C品;
d、将猪肉洗净,放入猪肉量5倍的水中煮沸5-8min,开锅后将血末撇出,盛出猪肉用温水洗净,得D品;
e、将D品加入C品中,同时加入食盐、酱油和味精,小火慢炖2-3h,即得。
实施例3。一种卤肉,它是用以下重量配比的原料制成,猪肉800g、小茴香8g、花椒8g、何首乌12g、黄芪15g、三七10g、刺五加15g、枸杞9g、白芷8g、八角14g、丁香6g、良姜8g、丹参9g、辣椒8g、食盐20g、酱油50g、味精5g、白糖12g、肉蔻9g、草果10g和陈皮6g。
所述的卤肉的制备方法,包括以下步骤,
a、取小茴香、陈皮、丁香和花椒用干净的纱布包裹;得A品;
b、在锅内分别放入A品、八角、何首乌、黄芪、三七、刺五加、枸杞、白芷、良姜、丹参、辣椒、白糖、肉蔻和草果,混合得B品;
c、在B品中加入B品量8倍的水,大火煮沸熬制1-3min,改小火煎熬,煎熬时搅拌1-2次,煎熬时间60min;得C品;
d、将猪肉洗净,放入猪肉量5倍的水中煮沸5-8min,开锅后将血末撇出,盛出猪肉用温水洗净,得D品;
e、将D品加入C品中,同时加入食盐、酱油和味精,小火慢炖2-3h,即得。
实施例4。一种卤肉,它是用以下重量配比的原料制成,猪肉750g、小茴香7.5g、花椒5g、何首乌9g、黄芪14g、三七9g、刺五加14g、枸杞7g、白芷7g、八角13g、丁香4g、良姜7g、丹参6g、辣椒7g、食盐16g、酱油40g、味精3g、白糖9g、肉蔻7g、草果9g和陈皮4g。
所述的卤肉的制备方法,包括以下步骤,
a、取小茴香、陈皮、丁香和花椒用干净的纱布包裹;得A品;
b、在锅内分别放入A品、八角、何首乌、黄芪、三七、刺五加、枸杞、白芷、良姜、丹参、辣椒、白糖、肉蔻和草果,混合得B品;
c、在B品中加入B品量8倍的水,大火煮沸熬制1-3min,改小火煎熬,煎熬时搅拌1-2次,煎熬时间60min;得C品;
d、将猪肉洗净,放入猪肉量5倍的水中煮沸5-8min,开锅后将血末撇出,盛出猪肉用温水洗净,得D品;
e、将D品加入C品中,同时加入食盐、酱油和味精,小火慢炖2-3h,即得。
实施例5。一种卤肉,它是用以下重量配比的原料制成,猪肉650g、小茴香6.8g、花椒5.6g、何首乌10.5g、黄芪12.5g、三七8.5g、刺五加13.5g、枸杞7.6g、白芷6.4g、八角12.6g、丁香4.6g、良姜6.2g、丹参7.2g、辣椒6.1g、食盐14.7g、酱油43.5g、味精3.2g、白糖10.8g、肉蔻6.3g、草果8.9g和陈皮4.7g。
所述的卤肉的制备方法,包括以下步骤,
a、取小茴香、陈皮、丁香和花椒用干净的纱布包裹;得A品;
b、在锅内分别放入A品、八角、何首乌、黄芪、三七、刺五加、枸杞、白芷、良姜、丹参、辣椒、白糖、肉蔻和草果,混合得B品;
c、在B品中加入B品量8倍的水,大火煮沸熬制1-3min,改小火煎熬,煎熬时搅拌1-2次,煎熬时间60min;得C品;
d、将猪肉洗净,放入猪肉量5倍的水中煮沸5-8min,开锅后将血末撇出,盛出猪肉用温水洗净,得D品;
e、将D品加入C品中,同时加入食盐、酱油和味精,小火慢炖2-3h,即得。
采用本发明所述配方和工艺卤制备的卤肉,水分含量保持在35%左右,酸价、过氧化值、细菌总数、大肠菌群、霉菌等指标均符合食用标准,而且气味正常,口感保持鲜嫩、保质期长;通过对抽样食客进行味觉感官调查,其中92.8%的食客表示十分满意;使得卤肉在大范围的市场上流通推广得以实现。
本发明所述配方和工艺也可用于卤制其他动物肉制品,如卤牛肉、卤马肉、卤鸡、卤鸭等。
Claims (3)
1.一种卤肉,其特征在于:它是用以下重量配比的原料制成,猪肉500-800份、小茴香6-8份、花椒3-8份、何首乌8-12份、黄芪12-15份、三七5-10份、刺五加10-15份、枸杞6-9份、白芷4-8份、八角10-14份、丁香3-6份、良姜4-8份、丹参5-9份、辣椒3-8份、食盐10-20份、酱油20-50份、味精2-5份、白糖8-12份、肉蔻3-9份、草果6-10份和陈皮3-6份。
2.根据权利要求1所述的卤肉,其特征在于:它是用以下重量配比的原料制成,猪肉600份、小茴香7份、花椒6份、何首乌10份、黄芪13份、三七8份、刺五加13份、枸杞8份、白芷6份、八角12份、丁香5份、良姜6份、丹参7份、辣椒6份、食盐15份、酱油35份、味精4份、白糖10份、肉蔻6份、草果8份和陈皮5份。
3.根据权利要求1或2所述的卤肉的制备方法,其特征在于:包括以下步骤,
a、取小茴香、陈皮、丁香和花椒用干净的纱布包裹;得A品;
b、在锅内分别放入A品、八角、何首乌、黄芪、三七、刺五加、枸杞、白芷、良姜、丹参、辣椒、白糖、肉蔻和草果,混合得B品;
c、在B品中加入B品量8倍的水,大火煮沸熬制1-3min,改小火煎熬,煎熬时搅拌1-2次,煎熬时间60min;得C品;
d、将猪肉洗净,放入猪肉量5倍的水中煮沸5-8min,开锅后将血末撇出,盛出猪肉用温水洗净,得D品;
e、将D品加入C品中,同时加入食盐、酱油和味精,小火慢炖2-3h,即得。
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CN108576760A (zh) * | 2018-03-14 | 2018-09-28 | 山东天博食品配料有限公司 | 一种卤肉粉及其制备方法和使用方法 |
CN108783256A (zh) * | 2018-06-27 | 2018-11-13 | 广西寿乡海平食品有限公司 | 一种卤猪尾巴的加工方法 |
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CN109259112A (zh) * | 2018-11-30 | 2019-01-25 | 王猛 | 一种酱卤肉及其制作方法 |
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CN108576760A (zh) * | 2018-03-14 | 2018-09-28 | 山东天博食品配料有限公司 | 一种卤肉粉及其制备方法和使用方法 |
CN108783256A (zh) * | 2018-06-27 | 2018-11-13 | 广西寿乡海平食品有限公司 | 一种卤猪尾巴的加工方法 |
CN108783268A (zh) * | 2018-06-27 | 2018-11-13 | 广西寿乡海平食品有限公司 | 一种卤叉烧的加工方法 |
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CN109259112A (zh) * | 2018-11-30 | 2019-01-25 | 王猛 | 一种酱卤肉及其制作方法 |
CN110623226A (zh) * | 2019-11-06 | 2019-12-31 | 长沙亚细亚食品有限公司 | 一种卤肉饭专用卤料及其制备方法 |
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