CN109090554A - 一种标准化卤味调味料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- 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
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- A—HUMAN NECESSITIES
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种标准化卤味调味料及其制备方法,该调味料由如下原料制成,食用盐、白砂糖、味精、I+G、酱油、郫县豆瓣酱、白酒、豆豉、焦糖色素、红曲红、辣椒精、红花椒油树脂、鸡油、猪油、乳化剂、八角粉、桂皮粉、香叶粉、陈皮粉、白豆蔻粉、丁香粉、良姜粉、山奈粉、白芷粉、香果粉、甘草粉、草果粉、红花椒粉、青花椒粉、干辣椒粉、香茅草粉、鸡肉膏状香精、卤味鲜香粉、鸡肉油状香精;本发明通过各组分相互配合,最终得到了特征风味突出、辛香浓郁、酱香饱满的标准化卤味调味料产品;本发明的卤味调味料产品,具有工艺简单、生产周期短、成品率高、使用方便快捷等优点。
Description
技术领域
本发明涉及方便调味料领域,具体地说是涉及一种特征风味突出、辛香浓郁的标准化卤味调味料产品及其制备方法。
背景技术
卤制品滋味醇厚,香气浓郁扑鼻,是一种理想的休闲食品,在全国各地都广受消费者喜爱。传统的卤肉制品依靠老汤调味,批次间的差异依仗经验丰富的老师傅来把控,具有较高的局限性,给卤味的标准化生产带来了一定的难度。
本发明的目的是提供一种标准化的卤味调味料的制作方法,降低工业化生产产品批次间的差异性。对于家庭用户来说,一包料加约5倍水即可制作香气自然、滋味饱满、回味持久的卤味,方便快捷,可操作性强。
发明内容
本发明的目的是提供一种香气自然、辛香浓郁、回味持久的标准化卤味调味料及其制备方法。
本发明采用的技术方案为:
一种方便的标准化卤味调味料,由如下原料制成,其中各原料的质量百分比如下:食用盐:12-30%,白砂糖:2-10%,味精:4-10%,I+G:0.3-1%,酱油:30-45%,郫县豆瓣酱:5-15%,白酒:3-5%,豆豉:2-10%,焦糖色素:0.1-3%,红曲红:0.005-1%,辣椒精:0.1-1%,红花椒油树脂:0.05-1%,鸡油:2-6%,猪油:2-4%,乳化剂:0.2-1%,八角粉:0.2-0.6%,桂皮粉:0.2-0.6%;香叶粉:0.3-0.7%,陈皮粉:0.2-0.8%,白豆蔻粉:0.35-0.7%,丁香粉:0.05-0.1%,良姜粉:0.4-0.6%,山奈粉:0.2-0.3%,白芷粉:0.12%-0.2%,香果粉:0.12%-0.16%,甘草粉:0.15%-0.2%,草果粉:0.45%-0.65%,红花椒粉:0.6%-1.5%,青花椒粉:0.4%-1.1%,干辣椒粉:5%-10%,香茅草粉:0.1-0.4%,鸡肉膏状香精:2-4%,卤味鲜香粉:1-2%,鸡肉油状香精:0.2-0.5%;所述各原料的质量百分比之和为100%。
优选地,所述的鸡肉膏状香精为天津春发公司生产的鸡肉膏状香精84147,所述的卤味鲜香粉为天津春发公司生产的卤味鲜香粉83417,所述的鸡肉油状香精为天津春发公司生产的鸡肉油状香精8524。
本发明还提供了一种上述方便的标准化卤味调味料的制备方法,包括如下步骤:
⑴.原料预处理:八角、桂皮、香叶、陈皮、白豆蔻、丁香、良姜、山奈、白芷、香果、甘草、草果、红花椒、青花椒、干辣椒、香茅草拍碎后用粉碎机粉碎,得香辛料粉;
⑵.工艺:酱油加热至50-70℃,加入香辛料粉煮沸后熬煮3-5分钟;加入郫县豆瓣酱、豆豉熬煮出香味;加入食用盐、白砂糖、味精、I+G、红曲红、焦糖色素至溶解;加入鸡油、猪油、乳化剂混匀,关火;加入白酒、红花椒油树脂、辣椒精、鸡肉膏状香精、卤味鲜香粉、鸡肉油状香精搅匀后灌装,即得到所述的标准化卤味调味料产品。
所述的乳化剂是吐温-80。
本发明中所述原料均可以从市场上购买得到。
本发明具有的优点和积极效果是:
本发明通过各组分相互配合,最终得到了特征风味突出、辛香浓郁、酱香饱满的标准化卤味调味料产品;本发明的卤味调味料产品,具有工艺简单、生产周期短、成品率高、使用方便快捷等优点。
本发明中各原料的用量是发明人经过大量实验得出,在所述用量范围内,以较佳的配比达到了较佳的效果。
本发明中原料添加顺序及工艺关键时间是保证产品风味的关键环节,也是产品保质期的重要保障。
本发明的基础口感是酱香、辛香,郫县豆瓣酱、豆豉等酱料的添加,丰富了标准化卤味调味料的口感,增加了产品香气香味的层次,动物油脂的选取,赋予产品独特的香气及口感,香辛料的选取考虑了去腥、增香、低成本、易于购买等因素,并通过大量的实验确认了品种及添加量。
香辛料的添加量过高,会增加生产难度,影响保质期,添加量过低则产品风味、香气不足,故选取卤味鲜香粉来补充产品风味,而鸡肉油状香精与鸡肉膏状香精的加入,可有效提升卤味调味料的香气,去除卤制品的腥味,增加肉感。通过多次试验比对确认,最终选取鸡肉膏状香精84147、卤味鲜香粉83417、鸡肉油状香精8524最能突出产品特点,在口感、香气和风味等方面有较大提升。
具体实施方式
以下通过具体案例对本发明的标准化卤味调味料及其制备方法作进一步说明。
实施例1
一种标准化卤味调味料,原料及其质量百分比如下:
所述的标准化卤味调味料的制备方法,包括如下步骤:
(1).原料预处理:原料预处理:八角、桂皮、香叶、陈皮、白豆蔻、丁香、良姜、山奈、白芷、香果、甘草、草果、红花椒、青花椒、干辣椒、香茅草拍碎后用粉碎机粉碎,得香辛料粉;
⑵.工艺:酱油加热至60℃,加入香辛料粉煮沸后熬煮5分钟;加入郫县豆瓣酱、豆豉熬煮出香味;加入食用盐、白砂糖、味精、I+G、红曲红、焦糖色素至溶解;加入鸡油、猪油、乳化剂混匀,关火;加入白酒、红花椒油树脂、辣椒精、鸡肉膏状香精84147、卤味鲜香粉83417、鸡肉油状香精8524搅匀后灌装,即得到所述的标准化卤味调味料产品。
以上详细说明了本发明的较佳实施例,在不背离本发明范围内可以作出许多其他的更改和修改,不能被认为用于限定本发明的实施范围。凡依本发明申请范围所作的均等变化与改进等,均应仍归属于本发明的专利涵盖范围之内。
Claims (3)
1.一种方便的标准化卤味调味料,其特征在于:由如下原料制成,其中各原料的质量百分比如下:食用盐:12-30%,白砂糖:2-10%,味精:4-10%,I+G:0.3-1%,酱油:30-45%,郫县豆瓣酱:5-15%,白酒:3-5%,豆豉:2-10%,焦糖色素:0.1-3%,红曲红:0.005-1%,辣椒精:0.1-1%,红花椒油树脂:0.05-1%,鸡油:2-6%,猪油:2-4%,乳化剂:0.2-1%,八角粉:0.2-0.6%,桂皮粉:0.2-0.6%;香叶粉:0.3-0.7%,陈皮粉:0.2-0.8%,白豆蔻粉:0.35-0.7%,丁香粉:0.05-0.1%,良姜粉:0.4-0.6%,山奈粉:0.2-0.3%,白芷粉:0.12%-0.2%,香果粉:0.12%-0.16%,甘草粉:0.15%-0.2%,草果粉:0.45%-0.65%,红花椒粉:0.6%-1.5%,青花椒粉:0.4%-1.1%,干辣椒粉:5%-10%,香茅草粉:0.1-0.4%,鸡肉膏状香精:2-4%,卤味鲜香粉:1-2%,鸡肉油状香精:0.2-0.5%;所述各原料的质量百分比之和为100%。
2.根据权利要求1所述的一种方便的标准化卤味调味料,其特征在于:所述的鸡肉膏状香精为天津春发公司生产的鸡肉膏状香精84147,所述的卤味鲜香粉为天津春发公司生产的卤味鲜香粉83417,所述的鸡肉油状香精为天津春发公司生产的鸡肉油状香精8524。
3.权利要求1或2所述方便的标准化卤味调味料的制备方法,其特征在于:包括如下步骤:
⑴.原料预处理:八角、桂皮、香叶、陈皮、白豆蔻、丁香、良姜、山奈、白芷、香果、甘草、草果、红花椒、青花椒、干辣椒、香茅草拍碎后用粉碎机粉碎,得香辛料粉;
⑵.工艺:酱油加热至50-70℃,加入香辛料粉煮沸后熬煮3-5分钟;加入郫县豆瓣酱、豆豉熬煮出香味;加入食用盐、白砂糖、味精、I+G、红曲红、焦糖色素至溶解;加入鸡油、猪油、乳化剂混匀,关火;加入白酒、红花椒油树脂、辣椒精、鸡肉膏状香精、卤味鲜香粉、鸡肉油状香精搅匀后灌装,即得到所述的标准化卤味调味料产品。
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