CN107495276A - 一种酸汤肥牛调味料的加工方法 - Google Patents
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Abstract
一种酸汤肥牛调味料的加工方法，利用日本南瓜增加汤汁亮黄色的特点，可解决酸汤制作过程中色泽不易调制的技术问题。包括以下步骤：步骤一：日本南瓜的预处理备用；步骤二：日本南瓜蒸制，做成糊状；步骤三：高汤制作；步骤四：配料；按照配料表称取食用油、蒜子、灯笼辣椒酱、上汤鸡汁、浓汤汤底、鸡精、味精、米醋、高汤、日本南瓜糊；步骤五：酸汤制作：炒锅烧热加入菜籽油、大豆油，油热后加入蒜蓉炒香，加入高汤，加入灯笼辣椒酱、上汤鸡汁、浓汤汤底、鸡精、味精及日本南瓜糊煮沸，再加入米醋搅拌均匀即成酸汤。本发明利用日本南瓜可调制出酸汤亮黄的色泽，日本南瓜粉质高，在一定程度上增加汤汁的浓稠度，使酸汤的口感更加丰满。
Description
技术领域
本发明涉及食品加工领域，具体涉及一种酸汤肥牛调味料的加工方法。
背景技术
酸汤肥牛是川菜中的名菜，酸汤至关重要是汤的调味，要酸辣得恰到好处。酸汤中含有一定量的苹果酸、乳酸、乙酸、柠檬酸及钙、磷、铁、锌等矿物质，其中钙和磷的含量较高。人体内矿物质主要存在于骨骼中，它起着维持骨骼刚性的作用。对保持神经、肌肉的兴奋性以及维持肌体的酸碱平衡具有重要的作用。贵州当地的人讲“三天不吃酸，走路打蹿蹿”可见酸味在贵州食材中重要的地位。
酸汤肥牛酸汤的调制是关键，酸汤讲究色泽亮黄、味道酸辣等。
发明内容
本发明提出的一种酸汤肥牛调味料的加工方法，利用日本南瓜增加汤汁亮黄色的特点，可解决酸汤制作过程中色泽不易调制的技术问题。
为实现上述目的，本发明采用了以下技术方案：
一种酸汤肥牛调味料的加工方法，包括以下步骤：
步骤一：日本南瓜的预处理备用；
步骤二：日本南瓜蒸制，做成糊状；
步骤三：高汤制作；
步骤四：配料；按照配料表称取食用油、蒜子、灯笼辣椒酱、上汤鸡汁、浓汤汤底、鸡精、味精、米醋、高汤、日本南瓜糊；
步骤五：酸汤制作：炒锅烧热加入菜籽油、大豆油，油热后加入蒜蓉炒香，加入高汤，加入灯笼辣椒酱、上汤鸡汁、浓汤汤底、鸡精、味精及日本南瓜糊煮沸，再加入米醋搅拌均匀即成酸汤。
进一步的，所述步骤一日本南瓜的预处理包括修除皮层，去除内部瓜籽，一切四瓣，洗净后备用。
进一步的，所述步骤二日本南瓜蒸制包括分切洗净后的日本南瓜入蒸箱内，蒸箱压力表控制在0.04MPa，蒸制30分钟，至南瓜完全酥软时取出，磨成糊状备用。
进一步的，所述步骤三高汤制作包括称取猪筒骨、鸡架，洗净后入沸水中飞去血水后洗净，入不锈钢桶内，加入山奈、红葱头碎、生姜片，再加入水大火烧至沸腾后关小火，保持锅内沸腾状态3小时，至鸡架、杂骨碎化，汤汁白浓时过滤出固体物即成高汤。
进一步的，所述步骤四配料中还包括无水柠檬酸。
进一步的，所述步骤四配料中食用油包括大豆油和菜籽油。
进一步的，所述步骤四配料中米醋为9°米醋。
进一步的，所述步骤五中炒锅烧热加入菜籽油，烧至180℃时再加入大豆油。
由上述技术方案可知，本发明的酸汤肥牛调味料的加工方法具有以下有益效果：
1、使用日本南瓜，制作酸汤汤汁亮黄，味道酸爽，日本南瓜可适当增加汤汁的浓度与甜度，改善酸汤的口感。
2、本发明汤汁提酸采用柠檬酸、9°米醋及泡椒自身发酵乳酸，为复合酸型，酸爽可口。
3、健康营养，不添加色素。本发明采用鸡骨架、猪筒骨熬制高汤作为汤底，酸汤味道鲜香醇厚，营养丰富。
4、采用压榨菜籽油与大豆油混合制作，含有丰富的油酸，亚油酸，亚麻酸，生育酚和菜子甾醇等对人体有益，180℃加热后的菜籽油青气味可完全去除，香味十足。
5、本发明做出来的汤汁用途广泛，可用于传统菜品酸汤肥牛的制作，也可用于餐饮面条、粉丝汤、火锅等。
具体实施方式
下面结合实施例对本发明做进一步说明：
本实施例所述的酸汤肥牛调味料的加工方法，包括以下步骤：
1.日本南瓜的预处理，修除皮层，去除内部瓜籽，一切四瓣，洗净后备用。
2.日本南瓜蒸制，分切洗净后的日本南瓜入蒸箱内，蒸箱压力表控制在0.04MPa，蒸制30分钟。至南瓜完全酥软时取出，用胶体磨磨一遍成糊状备用。
3.高汤制作(2000g量)，称取猪筒骨300g、鸡架150g，洗净后入沸水中飞去血水后洗净，入不锈钢桶内，加入1g山奈、3g红葱头碎、5g生姜片。加入2600g水大火烧至沸腾后关小火，保持锅内沸腾状态3小时，至鸡架、杂骨碎化，汤汁白浓时过滤出固体物即成高汤。
4.配料：按照配料表称取大豆油170g、菜籽油170g、蒜子60g(切碎)、灯笼辣椒酱200g、美极上汤鸡汁30、家乐浓汤汤底15、无水柠檬酸3、鸡精25、味精25、9°米醋60g、日本南瓜糊300g、高汤2000g。
5.酸汤制作：炒锅烧热加入菜籽油，烧至180℃时加入大豆，加入蒜蓉炒香，加入高汤，加入灯笼辣椒酱、美极上汤鸡汁、家乐浓汤汤底、无水柠檬酸、鸡精、味精煮沸后搅拌均匀关火，再加入9°米醋搅拌均匀即成酸汤。
本实施例利用日本南瓜可调制出酸汤亮黄的色泽，日本南瓜粉质高，在一定程度上增加汤汁的浓稠度，使酸汤的口感更加丰满。
以上所述的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通技术人员对本发明的技术方案作出的各种变形和改进，均应落入本发明的保护范围内。
Claims (8)
1.一种酸汤肥牛调味料的加工方法，其特征在于：包括以下步骤：
步骤一：日本南瓜的预处理备用；
步骤二：日本南瓜蒸制，做成糊状；
步骤三：高汤制作；
步骤四：配料；按照配料表称取食用油、蒜子、灯笼辣椒酱、上汤鸡汁、浓汤汤底、鸡精、味精、米醋、高汤、日本南瓜糊；
步骤五：酸汤制作：炒锅烧热加入菜籽油、大豆油，油热后加入蒜蓉炒香，加入高汤，加入灯笼辣椒酱、上汤鸡汁、浓汤汤底、鸡精、味精及日本南瓜糊煮沸，再加入米醋搅拌均匀即成酸汤。
2.根据权利要求1所述的酸汤肥牛调味料的加工方法，其特征在于：所述步骤一日本南瓜的预处理包括修除皮层，去除内部瓜籽，一切四瓣，洗净后备用。
3.根据权利要求2所述的酸汤肥牛调味料的加工方法，其特征在于：所述步骤二日本南瓜蒸制包括分切洗净后的日本南瓜入蒸箱内，蒸箱压力表控制在0.04MPa，蒸制30分钟，至南瓜完全酥软时取出，磨成糊状备用。
4.根据权利要求3所述的酸汤肥牛调味料的加工方法，其特征在于：所述步骤三高汤制作包括称取猪筒骨、鸡架，洗净后入沸水中飞去血水后洗净，入不锈钢桶内，加入山奈、红葱头碎、生姜片，再加入水大火烧至沸腾后关小火，保持锅内沸腾状态3小时，至鸡架、杂骨碎化，汤汁白浓时过滤出固体物即成高汤。
5.根据权利要求4所述的酸汤肥牛调味料的加工方法，其特征在于：所述步骤四配料中还包括无水柠檬酸。
6.根据权利要求5所述的酸汤肥牛调味料的加工方法，其特征在于：所述步骤四配料中食用油包括大豆油和菜籽油。
7.根据权利要求6所述的酸汤肥牛调味料的加工方法，其特征在于：所述步骤四配料中米醋为9°米醋。
8.根据权利要求7所述的酸汤肥牛调味料的加工方法，其特征在于：所述步骤五中炒锅烧热加入菜籽油，烧至180℃时再加入大豆油。
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| CN105852021A (zh) * | 2016-04-25 | 2016-08-17 | 韦白玲 | 一种酸汤火锅底料 |
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