CN107319354A - 制备红烧肉罐头的装置及方法 - Google Patents
制备红烧肉罐头的装置及方法 Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种制备红烧肉罐头的装置及方法。该装置包括依次连接的预煮锅、油炸装置、划条机、空听清洗机、自动加汤机以及罐头封装机;该方法包括以下步骤:(1)原料肉处理;(2)超声浸泡;(3)预煮上色;(4)油炸;(5)切块;(6)装罐;(7)灭菌。本发明在提升红烧肉罐头营养价值的同时,还可有效降低肉类中致癌物质的含量,保证了食品食用的安全性。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种制备红烧肉罐头的装置及方法。
背景技术
红烧肉罐头一般都是选用猪五花肉作为原料肉,再辅以多种调料,经多道工序制备而成,因其肉质细嫩爽口、肥而不腻、入口即化、易于消化吸收的特点,备受广大消费者的喜爱。
然而,现有红烧罐头在经历油炸工序时,往往是将整块原料肉放入油炸锅中,导致整块肉均被油炸锅中的猪油浸没,影响肉质的口感,同时,还会增加原料肉中致癌物质的积累量,另外,现有的红烧肉罐头也仅仅是将红烧肉与骨头汤类的汤汁结合,营养价值过低,无法满足消费者对营养的需求。
发明内容
针对现有技术中的上述不足,本发明提供一种制备红烧肉罐头的装置及方法,可有效解决现有红烧肉罐头在制备过程中导致原料肉中致癌物质积累量增加,营养价值不足的问题。
一种制备红烧肉罐头的装置,包括依次连接的预煮锅、油炸装置、划条机、空听清洗机、自动加汤机以及罐头封装机;
油炸装置包括第一控制系统以及与第一控制系统连接的电机;电机上连接有转轮;转轮通过连接线与油炸网连接,油炸网下方设置有油炸锅;
空听清洗机包括储水箱,储水箱上设置有进气进水管和开有若干通孔的喷水管;喷水管上方设置有传送带以及与传送带连接的动力装置。
进一步地,油炸装置还包括底座;底座上设置有安装有第一控制系统的支撑杆;支撑杆上端设置有连接杆;电机和转轮均设置于连接杆上。
进一步地,进气进水管上设置有电磁阀,储水箱上设置有温度传感器和第二控制系统;电磁阀和温度传感器均与第二控制系统连接。
进一步地,第一控制系统和第二控制系统均为PLC控制系统或单片机控制系统。
进一步地,动力装置包括与传送带连接的传动轴,以及与传动轴连接的电机。
进一步地,传送带材质为不锈钢磁力面板,其上设置有罐体输送线,并在罐体输送线上方设置有与外界空压机连接的空压喷头。
采用上述装置制备红烧肉罐头的方法,包括以下步骤:
(1)将猪肉于18~22℃下解冻12~16h,去除肉中的杂质,并清除猪毛,再用流水洗净;
(2)称取占猪肉重量5~10%的中药材,加入2~3倍中药材重量的水浸泡2~3h,然后煎煮3~5h,过滤,收集药液;向药液中加入食盐和白砂糖的混合物,搅拌溶解,调节溶液pH值为3~5,然后放入步骤(1)所得鲜肉,于30~40KHz、300~320W下,超声50~80min;其中,所述食盐和白砂糖的重量比为2~3:0.1~0.2;食盐溶于溶液中,其浓度为5%~10%;所述中药材包括白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众;其中,白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众的重量比为0.5~1:0.2~0.8:0.5~0.8:0.5~1:0.6~1:0.8~1.5:0.8~1;
(3)将步骤(2)处理所得猪肉置于预煮锅中,第一锅加水200~210kg,淹没猪肉,再加糖5~8kg,待水沸腾后加入用纱布包裹的生姜和葱各1~1.5kg,加热至再次沸腾,然后继续加热40~45min,然后将猪肉捞出,继续向预煮锅中加入步骤(2)处理所得猪肉,进行第二~五锅预煮,且每锅分别补加2~3kg糖,5次预煮后,更换预煮锅中的材料;其中,每锅预煮锅中猪肉与水的重量比为1~1.5:2;
(4)向油炸锅内加入100~110kg油,将油炸网置于油炸锅内,并使油漫过不锈钢油炸网2~3cm,然后将经预煮上色处理后的猪肉平铺在油炸网上,加热,使油升温至180~190℃,油炸30~45s,且在油炸过程中,需不停松动油炸网上的猪肉;其中,猪肉和油的重量比为3~4:25;
(5)利用划条机将油炸后的猪肉切割为宽度为3.5~4cm的肉条,再将肉条分切割为长宽均为3.5~4cm的肉块;
(6)利用空听清洗机使空罐倒置,然后再用80~85℃热水清洗10~12s,沥干水分,将步骤(5)处理得到的肉块加入其中,再通过自动加汤机添加汤汁,使罐体被汤汁填满,然后于-0.05~-0.02MPa下,使用罐头封装机封罐;
(7)在罐头封口后的1h内,于0.45~1MPa、105~108℃下,采用流通蒸汽灭菌法灭菌30~40min,且杀菌过程中排放的冷却水中的氯含量不低于0.5ppm;灭菌后,于37±2℃下保温7天,即得红烧肉罐头。
进一步地,步骤(2)中中药材占鲜肉重量的8%;其中,白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众的重量比为0.5:0.8:0.6:0.8:1:1.2:0.8。
进一步地,步骤(2)中超声条件为40KHz、300W;溶液pH值为3,调节溶液pH值所用酸为柠檬酸。
进一步地,步骤(6)中汤汁通过以下方法制备得到:
(1)将重量比为10:0.2:0.8的骨头、D-异抗坏血酸钠和姜放入锅中,加水熬制30~40min;
(2)向步骤(1)所得产物中加入重量比为1:0.8:0.6:0.6的桂皮、八角、砂仁和小茴香,继续熬制20~30min;其中,桂皮与D-异抗坏血酸钠的重量比为3:1;
(3)再向步骤(2)所得产物中加入花椒、酱油、食盐和白砂糖,继续熬制30~40min,熬制结束时,再加入味精,熬制得到汤汁;其中D-异抗坏血酸钠、花椒、酱油、食盐、白砂糖和味精的重量比为1:1.2:0.8:1.8:0.8:0.2。
本发明的有益效果为:
1、在超声条件下,采用含有5%~10%食盐的中药材混合溶液对猪肉进行处理,超声波可在作用过程中使肉质更加疏松,松软,在此浓度下溶液中氯化钠扩散进入猪肉中的速率最快,提升猪肉中的氯化钠含量,可初步使鲜肉具有一定的抗菌效果;另外,在此浓度下,猪肉微观结构发生了变化,猪肉中的肌原纤维产生横向膨胀,但肌节并未产生破坏,当盐水浓度达到15%~20%时,猪肉中的肌节遭到剧烈破坏,影响肉质和口感,因此,采用浓度为5%~10%的盐水对猪肉进行处理,不仅能提升肉质口感,还可使猪肉内的含盐量达到最大化,提升猪肉的抗菌性能。
2、白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众中均含有大量的酚类物质,在提升肉类营养物质含量的同时,酚类物质能破坏菌体的细胞膜,促进菌体蛋白质的凝固,从而抑制细菌的生长,具有抗氧化作用,提升红烧肉罐头的抗菌效果,延长其保质期;同时,中药材混合溶液pH值为3,在酸性条件下,可增强食盐对微生物生长的抑制效果。
3、在300W、40KHz的条件下超声,超声波可在作用过程中使肉质更加疏松,松软,可有效提升中药材活性成分在红烧肉中的扩散和渗透,还可提升肉质的口感和嫩度。
4、选用柠檬酸调节药液pH值,柠檬酸作为一种可食用酸,同时,又是三羧酸循环的中间产物,其在超声作用下进入猪肉中,在食用制备好的红烧肉罐头时,肉中含有的少量的柠檬酸,不仅能提升红烧肉的口感,还可增强肠胃的蠕动力,提升对其的消化吸收能力。
5、将猪肉放置于油炸网上进行油炸,通过第一控制系统控制第一电机的转动,来调节油炸网在油炸锅中的位置,使猪肉的油炸部位仅限于猪皮处,不仅能提升猪皮的口感,还可避免猪肉其余部分在180~190℃油炸后,其中含有的氨基酸、肌酸肝、糖和无害化合物会发生化学反应,形成芳族胺基,而这些由食物衍生的芳族胺基含有12种化合物,其中9种有致癌作用;由此,可降低食用油炸后的红烧肉的致癌率。
6、在罐头封罐后,采用流通蒸汽灭菌法对其进行灭菌处理,与原有的静止式蒸汽杀菌相比,大大降低了杀菌过程中蒸汽和天然气的用量,杀菌时间短,降低了生产成本,还可在一定程度上提升产品的口感和风味。
7、传送带材质为不锈钢磁力面板,通过磁力作用,可使空罐在经过传送带下方的喷水管处时,呈倒立状态,便于喷水管对空罐罐体进行清洗,另外,在罐体输送线上方设置有空压喷头,当空罐经喷水管清洗后,利用空压喷头,通过空气流动原理形成强风瞬间吹出空罐内残余的水分,使空罐在清洗后可瞬间保持干燥洁净,便于进行后续的装罐操作,同时,也可避免空罐内残余水分对红烧肉保质期的影响。
8、在汤汁的熬制过程中,先将骨头和D-异抗坏血酸钠置于锅中进行熬制,在熬制一段时间后,再加入桂皮、八角、砂仁、小茴香等材料,可有效避免其余材料对骨头中营养成分的影响破坏,尽可能使骨头中的营养成分完全的被熬制出来,而D-异抗坏血酸钠作为一种新型生物型食品抗氧、防腐保鲜助色剂,在熬制过程中完全融入至汤汁内,以提升汤汁的色泽、风味,延长汤汁的保质期,而且D-异抗坏血酸钠还具有降血压、利尿等功效,可进一步提升汤汁的营养价值和功效。
9、桂皮、砂仁和小茴香不仅能作为香料提升汤汁香味和口感,三者还具有药用价值,常作为中药配药,提升汤汁的营养价值,而从中药的药性上考虑的话,桂皮性热,味甘辛;而砂仁和小茴香均为性温的中药,可中和桂皮性热的药性,另外,三者均为味辛药材,因此需通过添加白砂糖来中和药材味辛的特点,以达到提升汤汁口感的目的。
附图说明
图1为本发明装置连接示意图;
图2为油炸装置结构示意图;
图3为空听清洗机结构示意图;
图4为油炸网结构示意图;
图5为油炸装置原理框图;
图6为空听清洗机原理框图。
其中,1、预煮锅;2、油炸装置;21、第一控制系统;22、第一电机;23、转轮;24、连接线;25、油炸网;26、油炸锅;27、底座;28、支撑杆;29、连接杆;3、划条机;4、空听清洗机;41、储水箱;42、喷水管;43、传送带;44、进气进水管;45、电磁阀;46、温度传感器;47、传动轴;48、第二电机;49、空压喷头;5、自动加汤机;6、罐头封装机;7、第二控制系统;8、罐体输送线。
具体实施方式
下面对本发明的具体实施方式进行描述,以便于本技术领域的技术人员理解本发明,但应该清楚,本发明不限于具体实施方式的范围,对本技术领域的普通技术人员来讲,只要各种变化在所附的权利要求限定和确定的本发明的精神和范围内,这些变化是显而易见的,一切利用本发明构思的发明创造均在保护之列。
实施例
如图1所示,该制备红烧肉罐头的装置,包括依次通过传送带连接的预煮锅1、油炸装置2、划条机3、空听清洗机4、自动加汤机5以及罐头封装机6。
如图2和图4所示,其中,油炸装置包括底座27,底座上设置有支撑杆28,支撑杆28上设置有第一控制系统21,并在支撑杆28的顶端设置有连接杆29,连接杆29上设置有相连接的第一电机22和转轮23,同时,第一电机22还与第一控制系统21连接;转轮23通过缠绕于其上的连接线24与油炸网25连接,并在油炸网25下方设置有用于油炸的油炸锅26。
如图5所示,第一控制系统21上设定有控制按钮,通过控制按钮可调节第一电机22正转或反转,带动转轮23转动,以调节油炸网25的上升或下降;优选第一控制系统21为PLC控制系统。
如图3所示,空听清洗机4包括储水箱41,并在储水箱41上设置有进气进水管44和开有若干通孔的喷水管42,另外,进气进水管44上设置有电磁阀45,储水箱41上设置有温度传感器46和第二控制系统7,且电磁阀45和温度传感器46均与第二控制系统7连接。
如图6所示,温度传感器46将检测到的水温信号传输至第二控制系统7,当检测到的水温低于设定的温度范围最低值时,通过第二控制系统7开启电磁阀45,使高于储水箱41内水温的水源进入储水箱41,达到提升储水箱41内水温的目的;当检测到的水温高于设定的温度范围最高值时,通过第二控制系统7关闭电磁阀45,使储水箱41内的水温自动降低,达到降温的目的,以使储水箱41内的水源温度保持再恒定范围内;优选第二控制系统7为PLC控制系统。
如图3所示,在喷水管42上方设置有传送带43,以及与传送带43连接的动力装置,其中,动力装置包括相连接的第二电机58和传动轴57,而传送带43覆盖于传动轴57上,并与传动轴57啮合,在电机58的带动下,传送带43随传动轴57转动。
如图3所示,传送带43材质为不锈钢磁力面板,在其上设置有用于限制空罐运输位置的罐体运输线8,罐体运输线8包括有罐体出入传送带43的罐体进口和罐体出口,在罐体输送线8上方,离罐体出口300mm处设置有与外界空压机连接的空压喷头49。
通过磁力作用,可使空罐在经过传送带下方的喷水管42处时,呈倒立状态,便于喷水管42对空罐罐体进行清洗,另外,在罐体输送线上方设置有空压喷头49,当空罐经喷水管42清洗后,利用空压喷头49,通过空气流动原理形成强风瞬间吹出空罐内残余的水分,使空罐在清洗后可瞬间保持干燥洁净,便于进行后续的装罐操作,同时,也可避免空罐内残余水分对红烧肉保质期的影响。
采用上述装置制备红烧肉罐头的方法,包括以下步骤:
(1)将猪肉于18~22℃下解冻12~16h,去除肉中的淋巴结、伤肉、淤血肉、碎骨等杂质,并清除猪毛,再用流水洗净;
(2)称取占猪肉重量5%的中药材,加入3倍中药材重量的水浸泡3h,然后煎煮3h,过滤,收集药液;向药液中加入食盐和白砂糖的混合物,搅拌溶解,用柠檬酸调节溶液pH值为3,然后放入步骤(1)所得鲜肉,于40KHz、300W下,超声65min;其中,所述食盐和白砂糖的重量比为3:0.2;食盐溶于溶液中,其浓度为5%;所述中药材包括白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众;其中,白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众的重量比为0.5:0.8:0.6:0.8:1:1.2:0.8;
(3)将步骤(2)处理所得猪肉置于预煮锅中,第一锅加水200kg,淹没猪肉,再加糖5kg,待水沸腾后加入用纱布包裹的生姜和葱各1.5kg,加热至再次沸腾,然后继续加热40~45min,直至肉皮煮软发粘,肉块中心断红为止,然后将猪肉捞出,继续向预煮锅中加入步骤(2)处理所得猪肉,进行第二~五锅预煮,且每锅分别补加2kg糖,5次预煮后,更换预煮锅中的材料;其中,每锅预煮锅中猪肉与水的重量比为1:2;
(4)向油炸锅内加入100kg猪油,将油炸网置于油炸锅内,并使猪油漫过不锈钢油炸网2~3cm,然后将步骤(3)处理的猪肉平铺在油炸网上,猪肉和油炸网之间只通过猪皮相接触,加热,使猪油升温至180~190℃,油炸30~45s,直至猪皮呈棕红色或酱红色,皮酥且有光泽即可,另外,在油炸过程中,需不停松动油炸网上的猪肉;其中,猪肉和猪油的重量比为3~4:25;
(5)将油炸后的猪肉表面焦糊处切削干净,再利用划条机将油炸后的猪肉切割为宽度为3.5cm的肉条,再将肉条分切割为长宽均为3.5~4cm的肉块;
(6)利用空听清洗机使空罐倒置,然后再用80~85℃热水清洗10~12s,沥干水分,将步骤(5)处理得到的肉块以没罐1~2块的比例加入其中,再通过自动加汤机添加汤汁,使罐体被汤汁填满,然后于-0.05~-0.02MPa下,使用罐头封装机封罐;
其中,汤汁通过以下方法制备得到:
S1:将重量比为10:0.2:0.8的骨头、D-异抗坏血酸钠和姜放入锅中,加水熬制40min;
S2:向步骤S1所得产物中加入重量比为1:0.8:0.6:0.6的桂皮、八角、砂仁和小茴香,继续熬制30min;其中,桂皮与D-异抗坏血酸钠的重量比为3:1;
S3:再向步骤S2所得产物中加入花椒、酱油、食盐和白砂糖,继续熬制30min,在结束熬制时,加入味精,熬制得到汤汁;其中D-异抗坏血酸钠、花椒、酱油、食盐、白砂糖和味精的重量比为1:1.2:0.8:1.8:0.8:0.2;
(7)在罐头封口后的1h内,于0.45~1MPa、105~108℃下,采用流通蒸汽灭菌法灭菌30~40min,且杀菌过程中排放的冷却水中的氯含量不低于0.5ppm;灭菌后,于37±2℃下保温7天,即得红烧肉罐头。
猪肉在预煮锅1内预煮上色后,通过传送带输送至油炸装置2处,再由操作人员将猪肉放置于油炸网25上,进行油炸,油炸结束后,再经由传送带输送至划条机3处,通过划条机3将猪肉切割成长宽均为3.5cm的肉块,然后,通过传送带将肉块输送至空听清洗机4处,由操作人员将肉块装入清洗后的罐体中,再通过传送带将装有肉块的罐体输送至自动加汤机5处,添加汤汁,最后再由罐头封装机6对罐体进行封装,完成红烧肉罐头的制备。
对比例
与实施例相比,缺少步骤(2),步骤(4)中的油炸过程为:将猪肉置于油锅内,使猪油浸没猪肉,其余过程与操作均与实施例相同。
检测
分别取等量的实施例和对比例制备得到的红烧肉,于相同条件下检测其中芳族胺基的含量,其结果表明,实施例所得红烧肉中芳族胺基的含量仅为对比例中的12%不到,表明,采用本发明方法制备得到的红烧肉罐头,不仅具有良好的口感,而且,在提升其营养价值的同时,还可有效降低肉质中致癌物质的含量,保证了食品食用的安全性。
随机选取20名志愿者,让其品尝本方案制备得到的红烧肉罐头,90%的志愿者均表示本发明制备得到的红烧肉罐头皮酥肉软,肥而不腻,口感鲜香。
Claims (10)
1.一种制备红烧肉罐头的装置,其特征在于,包括依次连接的预煮锅(1)、油炸装置(2)、划条机(3)、空听清洗机(4)、自动加汤机(5)以及罐头封装机(6);
所述油炸装置(2)包括第一控制系统(21)以及与第一控制系统(21)连接的第一电机(22);所述第一电机(22)上连接有转轮(23);所述转轮(22)通过连接线(24)与油炸网(25)连接,油炸网(25)下方设置有油炸锅(26);
所述空听清洗机(4)包括储水箱(41),所述储水箱(41)上设置有进气进水管(44)和开有若干通孔的喷水管(42);所述喷水管(42)上方设置有传送带(43)以及与传送带(43)连接的动力装置。
2.根据权利要求1所述的制备红烧肉罐头的装置,其特征在于,所述油炸装置(2)还包括底座(27);所述底座(27)上设置有安装有第一控制系统(21)的支撑杆(28);所述支撑杆(28)上端设置有连接杆(29);所述第一电机(22)和转轮(23)均设置于连接杆(29)上。
3.根据权利要求1所述的制备红烧肉罐头的装置,其特征在于,所述进气进水管(44)上设置有电磁阀(45),储水箱(41)上设置有温度传感器(46)和第二控制系统(8);所述电磁阀(45)和温度传感器(46)均与第二控制系统(8)连接。
4.根据权利要求3所述的制备红烧肉罐头的装置,其特征在于,所述第一控制系统(21)和第二控制系统(7)均为PLC控制系统或单片机控制系统。
5.根据权利要求1所述的制备红烧肉罐头的装置,其特征在于,所述动力装置包括与传送带(43)连接的传动轴(47),以及与传动轴(47)连接的第二电机(48)。
6.根据权利要求1所述的制备红烧肉罐头的装置,其特征在于,所述传送带(43)材质为不锈钢磁力面板,其上设置有罐体输送线(8),并在罐体输送线(8)上方设置有与外界空压机连接的空压喷头(49)。
7.采用权利要求1~6任一项所述装置制备红烧肉罐头的方法,其特征在于,包括以下步骤:
(1)将猪肉于18~22℃下解冻12~16h,去除肉中的杂质,并清除猪毛,再用流水洗净;
(2)称取占猪肉重量5~10%的中药材,加入2~3倍中药材重量的水浸泡2~3h,然后煎煮3~5h,过滤,收集药液;向药液中加入食盐和白砂糖的混合物,搅拌溶解,调节溶液pH值为3~5,然后放入步骤(1)所得鲜肉,于30~40KHz、300~320W下,超声50~80min;其中,所述食盐和白砂糖的重量比为2~3:0.1~0.2;食盐溶于溶液中,其浓度为5%~10%;所述中药材包括白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众;其中,白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众的重量比为0.5~1:0.2~0.8:0.5~0.8:0.5~1:0.6~1:0.8~1.5:0.8~1;
(3)将步骤(2)处理所得猪肉置于预煮锅中,第一锅加水200~210kg,淹没猪肉,再加糖5~8kg,待水沸腾后加入用纱布包裹的生姜和葱各1~1.5kg,加热至再次沸腾,然后继续加热40~45min,然后将猪肉捞出,继续向预煮锅中加入步骤(2)处理所得猪肉,进行第二~五锅预煮,且每锅分别补加2~3kg糖,5次预煮后,更换预煮锅中的材料;其中,每锅预煮锅中猪肉与水的重量比为1~1.5:2;
(4)向油炸锅内加入100~110kg油,将油炸网置于油炸锅内,并使油漫过不锈钢油炸网2~3cm,然后将步骤(3)处理后的猪肉平铺在油炸网上,加热,使油升温至180~190℃,油炸30~45s,且在油炸过程中,需不停松动油炸网上的猪肉;其中,猪肉和油的重量比为3~4:25;
(5)利用划条机将油炸后的猪肉切割为宽度为3.5~4cm的肉条,再将肉条分切割为长宽均为3.5~4cm的肉块;
(6)利用空听清洗机使空罐倒置,然后再用80~85℃热水清洗10~12s,沥干水分,将步骤(5)处理得到的肉块加入其中,再通过自动加汤机添加汤汁,使罐体被汤汁填满,然后于-0.05~-0.02MPa下,使用罐头封装机封罐;
(7)在罐头封口后的1h内,于0.45~1MPa、105~108℃下,采用流通蒸汽灭菌法灭菌30~40min,且杀菌过程中排放的冷却水中的氯含量不低于0.5ppm;灭菌后,于37±2℃下保温7天,即得红烧肉罐头。
8.根据权利要求7所述红烧肉罐头的制备方法,其特征在于,步骤(2)中所述中药材占鲜肉重量的8%;其中,白芷、紫草、肉蔻、忍冬、丹参、千里光和狗脊贯众的重量比为0.5:0.8:0.6:0.8:1:1.2:0.8。
9.根据权利要求7所述红烧肉罐头的制备方法,其特征在于,步骤(2)中所述超声条件为40KHz、300W;所述溶液pH值为3,调节溶液pH值所用酸为柠檬酸。
10.根据权利要求7所述红烧肉罐头的制备方法,其特征在于,步骤(6)中所述汤汁通过以下方法制备得到:
(1)将重量比为10:0.2:0.8的骨头、D-异抗坏血酸钠和姜放入锅中,加水熬制30~40min;
(2)向步骤(1)所得产物中加入重量比为1:0.8:0.6:0.6的桂皮、八角、砂仁和小茴香,继续熬制20~30min;其中,桂皮与D-异抗坏血酸钠的重量比为3:1;
(3)再向步骤(2)所得产物中加入花椒、酱油、食盐和白砂糖,继续熬制30~40min,熬制结束时,再加入味精,熬制得到汤汁;其中D-异抗坏血酸钠、花椒、酱油、食盐、白砂糖和味精的重量比为1:1.2:0.8:1.8:0.8:0.2。
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