CN108719745A - 一种可快速入味的保健火锅底料的制备方法 - Google Patents
一种可快速入味的保健火锅底料的制备方法 Download PDFInfo
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Abstract
本发明公开了一种快速入味保健火锅底料及其制备方法,包括底料炒制、红油加工和高汤熬制等步骤,本发明的火锅底料制作过程中,采用超高压技术加速底料中呈味物质的溶出,有利于提高火锅底料的利用率并改善火锅风味。本发明的火锅底料中,添加了具有保健功能的中药药包,药用及食用效果明显,同时添加的中药成分效减轻胃肠负担,增加食欲,保胃护胃。
Description
技术领域
本发明属于食品科学领域,尤其涉及一种利用超高压技术加速火锅底料中呈味物质溶出的方法。
背景技术
火锅食品作为一种起源于四川的传统美食,以其独具特色的饮食方法、极致鲜美的口味贏得美食家和普通百姓的喜爱和推广,历经千年演变,经久不衰,在现代更是爆发出强劲的发展势头作为四川的特色饮食,其在四川饮食中占有不可取代的地位,也为四川饮食文化和四川经济的发展带来了很大的帮助。同时现在越来越多的人在挑剔饮食口味的基础上更加注重饮食的卫生安全。火锅行业为中国餐饮整体消费贡献着较大的市场份额,因此被业界认为是非常具有连锁化、品牌化的餐饮业态。"营养、生态、健康"是未来火锅产业迅速和良好持续的发展的必然趋势。
根据四川省在2016年制定,并于2017年1月15日起实施的《四川省食品安全地方标准火锅底料》(DBS51_001-2016)中的规定,火锅底料是以食用动物油脂和(或)食用植物油、食用盐、香辛料、辣椒、豆瓣酱中的部分或全部为主要原料,添加或不添加其他原辅料、食品添加剂,经过预处理、配料、炒制或熬制加工、包装(或分体包装)而成的火锅底料。火锅底料囊括了火锅口感、味道的主要精华所在,是火锅的重要组成部分。因此,火锅底料的规模化生产与集中配送是其连锁化、品牌化中至关重要的环节。
火锅中含有大量的动物油脂和植物油脂,越来越多的研究表明,过多的脂肪摄入对健康不利。同时,这种规模化生产与集中配送的火锅底料也面临着一些问题,诸如炒制所需时间过长,煮食火锅时入味慢、底料利用率低等缺陷,大大限制了火锅产业的连锁化、品牌化发展进程。
发明内容
本发明所要解决的技术问题为:如何提供一种火锅底料的制备方法,解决火锅底料炒制所需时间过长,煮食火锅时入味慢、底料利用率低的缺陷。
本发明的技术方案为:一种快速入味保健火锅底料的制备方法,包括如下步骤:
(1)底料炒制:将80-100份牛油用大火加热至130-140℃,然后加入干辣椒15-18份和豆瓣酱8-10份,翻炒5-6min,再加入泡椒10-12份、生姜6-8份、大蒜6-8份,翻炒3-4min,再加入冰糖4-6份、醪糟4-6份、白酒5-7份,继续翻炒5-6min,加入红花椒10-14份、青花椒10-14份、藤椒10-14份、胡椒粉10-14份,100-110℃继续翻炒4-6h,待油质发亮、香味四溢后,加入味精4-6份、盐2-4份、鸡精2-4份,搅拌后关火,密封焖制12-16h,得到加工后的底料;
(2)红油加工:将80-100份牛油和80-100份色拉油混合,加热至120-140℃,加入步骤(1)得到的加工后的底料,70-90℃文火炒制后装袋密封并抽真空,超高压设备中200-400MPa处理10-20min,得到红油部分;
(3)高汤制作:将猪骨30-50份、牛骨30-50份、老鸡20-30份、腊肉20-30份、鸡爪10-20份、猪爪10-20份用沸水煮,去血水待用;将白胡椒粒3-5份、香葱5-10份、老姜5-10份用色拉油煸香,然后加入1000份水和去血水后的原料,再加入黄酒,烧开,加入中药药包,70-90℃文火熬制4-6h,得到老汤;老汤再次70-90℃文火熬制4-6h浓缩后装袋密封,超高压设备中200-400MPa处理10-20min,得到高汤部分;
(4)合并步骤(2)中的红油和步骤(3)中的高汤,即得火锅底料。
进一步滴,步骤(3)中药药包的组成为:沙棘20-30份、决明子20-30份、枸杞10-15份、山药10-15份、山楂10-15份、北沙参5-10份、黄荆子5-10份、玉竹3-5份、薏米3-5份、大麦芽3-5份、桂花3-5份、黄芪3-5份、荜拨3-5份、小茴香3-5份、草果3-5份、砂仁3-5份、八角2-3份、香皮2-3份、白蔻3-5份、丁香2-3份、桂皮2-3份、香果2-3份、香叶2-3份、草扣2-3份、蜘蛛香2-3份、胡椒粒2-3份、甘松1-2份、木香1-2份。
与现有技术相比,本发明具有以下有益效果:
1、本发明的火锅底料制作过程中,采用超高压技术加速底料中呈味物质的溶出,有利于提高火锅底料的利用率并改善火锅风味。
2、本发明的火锅底料中,添加了具有保健功能的中药药包,药用及食用效果明显,同时添加的中药成分效减轻胃肠负担,增加食欲,保胃护胃。
具体实施方式
实施例1
(1)底料炒制:将80份牛油用大火加热至130-140℃,然后加入干辣椒15份和豆瓣酱8份,翻炒5-6min,再加入泡椒10份、生姜6份、大蒜6份,翻炒3-4min,再加入冰糖4份、醪糟4份、白酒5份,继续翻炒5-6min,加入红花椒10份、青花椒10份、藤椒10份、胡椒粉10份,100-110℃继续翻炒,待油质发亮、香味四溢后,加入味精4份、盐2份、鸡精2份,搅拌后关火,密封焖制12h,得到加工后的底料。
(2)红油加工:将80份牛油和100份色拉油混合后加热至120-140℃,加入步骤(1)得到的加工后的底料,70-90℃左右文火炒制后装袋密封并抽真空,超高压设备中200MPa处理20min,得到红油部分。
(3)高汤制作:将猪骨30份、牛骨30份、老鸡20份、腊肉20份、鸡爪10份、猪爪10份用沸水煮,去血水待用;将白胡椒粒3份、香葱5份、老姜5份用色拉油煸香,然后加入1000份水和去血水后的原料,再加入黄酒,烧开,加入中药药包,中药药包的组成为:沙棘30份、决明子30份、枸杞15份、山药15份、山楂15份、北沙参10份、黄荆子10份、玉竹5份、薏米5份、大麦芽5份、桂花5份、黄芪5份、荜拨5份、小茴香5份、草果5份、砂仁5份、八角3份、香皮3份、白蔻5份、丁香3份、桂皮3份、香果3份、香叶3份、草扣3份、胡椒粒3份、甘松2份、木香2份。70-90℃文火熬制6小时左右,得到老汤;老汤再次70-90℃文火熬制6小时左右浓缩后装袋密封,超高压设备中200MPa处理10min,得到高汤部分。
(4)合并步骤(2)中的红油和步骤(3)中的高汤,即得火锅底料。
实施例2
(1)底料炒制:将100份牛油用大火加热至130-140℃,然后加入干辣椒18份和豆瓣酱10份,翻炒5-6min,再加入泡椒12份、生姜8份、大蒜8份,翻炒3-4min,再加入冰糖6份、醪糟6份、白酒7份,继续翻炒5-6min,加入红花椒14份、青花椒14份、藤椒14份、胡椒粉14份,100-110℃继续翻炒,待油质发亮、香味四溢后,加入味精6份、盐4份、鸡精4份,搅拌后关火,密封焖制16h,得到加工后的底料。
(2)红油加工:将100份牛油和80份色拉油混合后加热至120-140℃,加入步骤(1)得到的加工后的底料,70-90℃文火炒制后装袋密封并抽真空,超高压设备中400MPa处理10min,得到红油部分。
(3)高汤制作:将猪骨50份、牛骨50份、老鸡30份、腊肉30份、鸡爪20份、猪爪20份用沸水煮,去血水待用;将白胡椒粒5份、香葱10份、老姜10份用色拉油煸香,然后加入1000份水和去血水后的原料,再加入黄酒,烧开,加入中药药包,中药药包的组成为:沙棘30份、决明子30份、枸杞15份、山药15份、山楂15份、北沙参10份、黄荆子10份、玉竹5份、薏米5份、大麦芽5份、桂花5份、黄芪5份、荜拨5份、小茴香5份、草果5份、砂仁5份、八角3份、香皮3份、白蔻5份、丁香3份、桂皮3份、香果3份、香叶3份、草扣3份、胡椒粒3份、甘松2份、木香2份。70-90℃文火熬制4小时左右,得到老汤;老汤再次70-90℃文火熬制4小时左右浓缩后装袋密封,超高压设备中400MPa处理10min,得到高汤部分。
(4)合并步骤(2)中的红油和步骤(3)中的高汤,即得火锅底料。
以上所述实施例仅表达了本申请的具体实施方式,其描述较为具体和详细,但并不能因此而理解为对本申请保护范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本申请技术方案构思的前提下,还可以做出若干变形和改进,这些都属于本申请的保护范围。
Claims (2)
1.一种快速入味保健火锅底料的制备方法,其特征在于,包括如下步骤:
(1)底料炒制:将80-100份牛油用大火加热至130-140℃,然后加入干辣椒15-18份和豆瓣酱8-10份,翻炒5-6min,再加入泡椒10-12份、生姜6-8份、大蒜6-8份,翻炒3-4min,再加入冰糖4-6份、醪糟4-6份、白酒5-7份,继续翻炒5-6min,加入红花椒10-14份、青花椒10-14份、藤椒10-14份、胡椒粉10-14份,100-110℃继续翻炒4-6h,待油质发亮、香味四溢后,加入味精4-6份、盐2-4份、鸡精2-4份,搅拌后关火,密封焖制12-16h,得到加工后的底料;
(2)红油加工:将80-100份牛油和80-100份色拉油混合,加热至120-140℃,加入步骤(1)得到的加工后的底料,70-90℃文火炒制后装袋密封并抽真空,超高压设备中200-400MPa处理10-20min,得到红油部分;
(3)高汤制作:将猪骨30-50份、牛骨30-50份、老鸡20-30份、腊肉20-30份、鸡爪10-20份、猪爪10-20份用沸水煮,去血水待用;将白胡椒粒3-5份、香葱5-10份、老姜5-10份用色拉油煸香,然后加入1000份水和去血水后的原料,再加入黄酒,烧开,加入中药药包,70-90℃文火熬制4-6h,得到老汤;老汤再次70-90℃文火熬制4-6h浓缩后装袋密封,超高压设备中200-400MPa处理10-20min,得到高汤部分;
(4)合并步骤(2)中的红油和步骤(3)中的高汤,即得火锅底料。
2.根据权利要求1所述的一种快速入味保健火锅底料的制备方法,其特征在于,步骤(3)中药药包的组成为:沙棘20-30份、决明子20-30份、枸杞10-15份、山药10-15份、山楂10-15份、北沙参5-10份、黄荆子5-10份、玉竹3-5份、薏米3-5份、大麦芽3-5份、桂花3-5份、黄芪3-5份、荜拨3-5份、小茴香3-5份、草果3-5份、砂仁3-5份、八角2-3份、香皮2-3份、白蔻3-5份、丁香2-3份、桂皮2-3份、香果2-3份、香叶2-3份、草扣2-3份、蜘蛛香2-3份、胡椒粒2-3份、甘松1-2份、木香1-2份。
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