CN107125689A - 一种卤料及使用该卤料卤制白鹅的方法 - Google Patents
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- 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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- 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
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Abstract
本发明提供一种卤料及使用该卤料卤制白鹅的方法，其中卤料包括具有如下质量份数的组份：桂皮10‑15份、香叶10‑15份、八角10‑15份、核桃仁10‑12份、艾叶12‑14份、当归8‑10份、红枣5‑8份、桂圆肉3‑6份、豆豉3‑5份、孜然2‑3份、黑芝麻3‑5份、花生2‑3份、枸杞2‑3份、丁香1‑2份。本发明卤料及其卤制的白鹅色泽鲜艳、香味浓郁，且具有滋阴补肾、补血益气、清肝明目以及祛风散寒的作用，尤其适用于产妇及身体虚弱的女性人群。
Description
技术领域
本发明涉及白鹅加工领域，尤其涉及一种卤料及使用该卤料卤制白鹅的方法。
背景技术
白鹅肉质营养丰富，味道鲜美，是餐桌上的名肴佳品。对白鹅的加工方法多种多样，有红烧白鹅、清炖白鹅、烧烤白鹅以及卤制白鹅等等，白鹅的不同加工方式所具备的营养价值和味蕾感受都不一样，卤制白鹅由于其风味独特、保质期长、制备简单等特点而广受欢迎。卤制白鹅是用卤料将白鹅进行腌制的一种加工方法，不同成分配比的卤料所卤制的白鹅，其营养价值和适用人群也不一样，针对某种特定人群制作卤制白鹅具有潜在的市场价值。
发明内容
本发明要解决的技术问题是提供一种卤料及使用该卤料卤制白鹅的方法，本发明采用的技术方案是：
一种卤料，包括具有如下质量份数的组份：
桂皮10-15份、香叶10-15份、八角10-15份、核桃仁10-12份、艾叶12-14份、当归8-10份、红枣5-8份、桂圆肉3-6份、豆豉3-5份、孜然2-3份、黑芝麻3-5份、花生2-3份、枸杞2-3份、丁香1-2份。
一种卤料，包括具有如下质量份数的组份：
桂皮12份、香叶12份、八角12份、核桃仁11份、艾叶13份、当归9份、红枣7份、桂圆肉5份、豆豉4份、孜然2份、黑芝麻4份、花生3份、枸杞2份、丁香1份。
一种使用上述卤料卤制白鹅的方法：
(1)卤水制备：将卤料各组分按上述比例称量后混合，经人工或机械方式压制或碾碎，放入热锅中小火翻炒30-60分钟得炒制卤料，然后按照每质量份数100份的水加入20-30份的炒制卤料的比例加入水，大火煮至沸腾后，改用小火熬制5-6小时，然后加入红糖4-7份、黑糖3-6份、食盐3-5份、生抽2-3份，并继续小火熬制30-40分钟，即得卤水；
(2)将白鹅去掉毛与内脏，并洗净，放入沸水中清煮10-15分钟后置入卤水并用中火卤制2-3小时后再改用小火卤制40-50分钟入味，即得卤制白鹅。
本发明的优点是：
本发明卤料及其卤制的白鹅色泽鲜艳、香味浓郁，且具有滋阴补肾、补血益气、清肝明目以及祛风散寒的作用，尤其适用于产妇及身体虚弱的女性人群。
具体实施方式
实施例1
一种卤料，包括具有如下质量份数的组份：
桂皮10份、香叶10份、八角10份、核桃仁12份、艾叶14份、当归10份、红枣8份、桂圆肉6份、豆豉5份、孜然3份、黑芝麻5份、花生3份、枸杞3份、丁香2份。
一种使用上述卤料卤制白鹅的方法：
(1)卤水制备：将卤料各组分按上述比例称量后混合，经人工或机械方式压制或碾碎，放入热锅中小火翻炒30分钟得炒制卤料，然后按照每质量份数100份的水加入20份的炒制卤料的比例加入水，大火煮至沸腾后，改用小火熬制5小时，然后加入红糖7份、黑糖6份、食盐3份、生抽2份，并继续小火熬制30分钟，即得卤水；
(2)将白鹅去掉毛与内脏，并洗净，放入沸水中清煮10分钟后置入卤水并用中火卤制2小时后再改用小火卤制40分钟入味，即得卤制白鹅。
采用本实施例方式所制得的卤料及卤制白鹅适合口味清淡的人群。
实施例2
一种卤料，包括具有如下质量份数的组份：
桂皮15份、香叶15份、八角15份、核桃仁10份、艾叶12份、当归8份、红枣5份、桂圆肉3份、豆豉3份、孜然2份、黑芝麻3份、花生2份、枸杞2份、丁香1份。
一种使用上述卤料卤制白鹅的方法：
(3)卤水制备：将卤料各组分按上述比例称量后混合，经人工或机械方式压制或碾碎，放入热锅中小火翻炒60分钟得炒制卤料，然后按照每质量份数100份的水加入30份的炒制卤料的比例加入水，大火煮至沸腾后，改用小火熬制6小时，然后加入红糖4份、黑糖3份、食盐5份、生抽3份，并继续小火熬制40分钟，即得卤水；
(4)将白鹅去掉毛与内脏，并洗净，放入沸水中清煮15分钟后置入卤水并用中火卤制3小时后再改用小火卤制50分钟入味，即得卤制白鹅。
采用本实施例方式所制得的卤料及卤制白鹅适合口味清淡的人群。
实施例3
一种卤料，包括具有如下质量份数的组份：
桂皮12份、香叶12份、八角12份、核桃仁11份、艾叶13份、当归9份、红枣7份、桂圆肉5份、豆豉4份、孜然2份、黑芝麻4份、花生3份、枸杞2份、丁香1份。
一种使用上述卤料卤制白鹅的方法：
(1)卤水制备：将卤料各组分按上述比例称量后混合，经人工或机械方式压制或碾碎，放入热锅中小火翻炒40分钟得炒制卤料，然后按照每质量份数100份的水加入25份的炒制卤料的比例加入水，大火煮至沸腾后，改用小火熬制5小时，然后加入红糖5份、黑糖5份、食盐4份、生抽2份，并继续小火熬制35分钟，即得卤水；
(2)将白鹅去掉毛与内脏，并洗净，放入沸水中清煮10-15分钟后置入卤水并用中火卤制2小时后再改用小火卤制50分钟入味，即得卤制白鹅。
采用本实施例方式所制得的卤料及卤制白鹅口味大众化，适合大众普通人群。
为了进一步说明本发明的价值，将本发明卤料卤制的白鹅作为月子餐提供给10名产妇断续食用1个月，并将食用后的反馈结果进行统计如下表所示，下表中的每个考察项目均为10名产妇各自评分的平均分，评分均采用10分制。
| 考察项目 | 口感(分) | 味道(分) | 色泽(分) | 食疗效果(分) |
| 平均分 | 9.0 | 9.5 | 8.9 | 9.2 |
Claims (3)
1.一种卤料，其特征在于，包括具有如下质量份数的组份：
桂皮10-15份、香叶10-15份、八角10-15份、核桃仁10-12份、艾叶12-14份、当归8-10份、红枣5-8份、桂圆肉3-6份、豆豉3-5份、孜然2-3份、黑芝麻3-5份、花生2-3份、枸杞2-3份、丁香1-2份。
2.一种卤料，其特征在于，包括具有如下质量份数的组份：
桂皮12份、香叶12份、八角12份、核桃仁11份、艾叶13份、当归9份、红枣7份、桂圆肉5份、豆豉4份、孜然2份、黑芝麻4份、花生3份、枸杞2份、丁香1份。
3.一种使用权利要求1或2的卤料卤制白鹅的方法，其特征在于：
(1)卤水制备：将卤料各组分按上述比例称量后混合，经人工或机械方式压制或碾碎，放入热锅中小火翻炒30-60分钟得炒制卤料，然后按照每质量份数100份的水加入20-30份的炒制卤料的比例加入水，大火煮至沸腾后，改用小火熬制5-6小时，然后加入红糖4-7份、黑糖3-6份、食盐3-5份、生抽2-3份，并继续小火熬制30-40分钟，即得卤水；
(2)将白鹅去掉毛与内脏，并洗净，放入沸水中清煮10-15分钟后置入卤水并用中火卤制2-3小时后再改用小火卤制40-50分钟入味，即得卤制白鹅。
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| CN111374292A (zh) * | 2020-04-14 | 2020-07-07 | 海南玎缘宝玉石有限公司 | 一种可养血补气的卤料、制备及其应用 |
| CN114052195A (zh) * | 2020-07-31 | 2022-02-18 | 杨跃柳 | 一种京味卤水大鹅的制备方法 |
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| CN101822357A (zh) * | 2010-05-04 | 2010-09-08 | 何才福 | 用于卤制鸭子的卤料及其使用方法 |
| CN106135853A (zh) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | 一种卤料及卤制品的制作方法 |
| CN106579006A (zh) * | 2016-11-22 | 2017-04-26 | 丁祖宏 | 一种风味养生保健卤鸭 |
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|---|---|---|---|---|
| CN101816436A (zh) * | 2010-04-30 | 2010-09-01 | 何才福 | 卤鸭制作方法 |
| CN101822357A (zh) * | 2010-05-04 | 2010-09-08 | 何才福 | 用于卤制鸭子的卤料及其使用方法 |
| CN106135853A (zh) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | 一种卤料及卤制品的制作方法 |
| CN106579006A (zh) * | 2016-11-22 | 2017-04-26 | 丁祖宏 | 一种风味养生保健卤鸭 |
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