CN109198467A - 酱卤扇子骨及其加工方法 - Google Patents
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Abstract
本发明公开了一种酱卤扇子骨及其加工方法。其特征在于:包括猪扇骨、筒子骨、姜、白糖、冰糖、辣椒王、食盐、味精、植物油、东北黄豆酱、胡椒粉、花椒粉、香叶、蚝油、老抽、生抽、八角、桂皮、白扣、香辛料组成,上述原料的重量配比为:猪扇骨100份,筒子骨40‑50份,姜3‑5份,大葱2‑3份,白糖1‑2份,冰糖1‑2份,辣椒王1‑2份,食盐0.5‑1份,味精0.1‑0.5份,植物油0.1‑0.5份,东北黄豆酱0.1‑0.5份,胡椒粉0.1‑0.3份,花椒粉0.1‑0.3份,香叶0.05‑0.08份,蚝油0.05‑0.08份,老抽0.05‑0.08份,生抽0.05‑0.08份,八角0.02‑0.04份,桂皮0.02‑0.04份,白扣0.02‑0.04份,草果0.02‑0.04份,香果0.02‑0.04份,茴香0.01‑0.03份,香辛料0.01‑0.05份。本发明具有独特卤味,肉质鲜香,营养丰富,是一种新型的猪扇骨制品,也帮助畜农解决猪扇骨滞销,增加畜农收入,提高附属产值。
Description
技术领域
本发明属于调理肉食领域,具体涉及一种酱卤扇子骨及其加工方法。
背景技术
猪扇骨,即猪的后背上肩膀下面后背上那块骨头。猪扇骨是猪肩胛骨。骨头的营养成分比植物、生食物更容易被吸收,猪骨除含蛋白质、脂肪、维生素外,还含有大量磷酸钙、骨胶原、骨黏蛋白等。
猪骨性温,味甘、咸,入脾、胃经,有补脾气、润肠胃、生津液、丰机体、泽皮肤、补中益气、养血健骨的功效。儿童经常喝骨头汤,能及时补充人体所必需的骨胶原等物质,增强骨髓造血功能,有助于骨骼的生长发育,成人喝可延缓衰老。
筒子骨就是中间有洞,可以容纳骨髓的大骨头。骨中的骨髓含有很多骨胶原,除了可以美容,还可以促进伤口愈合,增强体质。
发明内容
本发明所要解决的技术问题在于提供一种口感丰富、食用方便、口味独特的一种酱卤扇子骨及其加工方法。
为了达到上述目的,本发明可以通过以下技术解决方案来实现:
一种酱卤扇子骨,其特征在于:包括猪扇骨、筒子骨、姜、大葱、白糖、冰糖、辣椒王、食盐、味精、植物油、东北黄豆酱、胡椒粉、花椒粉、香叶、蚝油、老抽、生抽、八角、桂皮、白扣、香辛料等混合物组成,上述原料的重量配比为:主原料猪扇骨100份,辅料筒子骨40-50份,姜3-5份,大葱2-3份,白糖1-2份,冰糖1-2份,辣椒王1-2份,食盐0.5-1份,味精0.1-0.5份,植物油0.1-0.5份,东北黄豆酱0.1-0.5份,胡椒粉0.1-0.3份,花椒粉0.1-0.3份,香叶0.05-0.08份,蚝油0.05-0.08份,老抽0.05-0.08份,生抽0.05-0.08份,八角0.02-0.04份,桂皮0.02-0.04份,白扣0.02-0.04份,草果0.02-0.04份,香果0.02-0.04份,茴香0.01-0.03份,香辛料0.01-0.05份。
在本发明的技术方案中,所述猪扇骨要求宁乡花猪产的,宁乡花猪的重量要求是在75~80KG左右。
在本发明的技术方案中,所述黄豆酱采用东北黄豆酱,使产品有一种酱香口味。
在本发明的技术方案中,所述酱卤为特殊自制,其香料多,无添加剂,卤味独特。
在本发明的技术方案中,所述糖水为自制,不参加任何色素,环保健康。
本发明还提供了一种酱卤扇子骨的加工方法,其特征在于:包括主原料猪扇骨100份,辅料筒子骨40-50份,姜3-5份,大葱2-3份,白糖1-2份,冰糖1-2份,辣椒王1-2份,食盐0.5-1份,味精0.1-0.5份,植物油0.1-0.5份,东北黄豆酱0.1-0.5份,胡椒粉0.1-0.3份,花椒粉0.1-0.3份,香叶0.05-0.08份,蚝油0.05-0.08份,老抽0.05-0.08份,生抽0.05-0.08份,八角0.02-0.04份,桂皮0.02-0.04份,白扣0.02-0.04份,草果0.02-0.04份,香果0.02-0.04份,茴香0.01-0.03份,香辛料0.01-0.05份,其具体包括如下步骤:
步骤1、将精选的猪扇骨、筒子骨解冻,解冻后猪扇骨、筒子骨的中心温度控制在2-5℃;
步骤2、将解冻后的筒子骨在沸水中焯水,使其去除血腥味,再捞出清洗干净;
步骤3、将焯水清洗后的筒子骨在水开后,再放入沸水中,先用大火熬至30分钟左右,再小火熬至7小时左右,汤的颜色为奶白色;
步骤4、将大蒜子、大葱、东北黄豆酱加适量植物油炒香,再加入胡椒粉、花椒粉、辣椒王、香叶、八角、桂皮、白扣、草果、香果、茴香、香辛料炒香;
步骤5、用白砂糖0.5KG-0.8KG、冰糖0.5KG-0.8KG,放入锅中小火炒制,颜色变为金黄色时加入2.5KG清水,再搅拌均匀,制成糖水;
步骤6、将步骤4和步骤5的香料和糖水,放置到步骤3中的高汤中,再加入食用盐、鸡精等调味料,搅拌均匀,制成卤水;
步骤7、将解冻后的猪扇骨从中间均匀的分切为二块;
步骤8、将剁好的猪扇骨进行漂洗,将血水清洗干净;
步骤9、将清洗好的猪扇骨加入姜、料酒、葱在沸水中焯水,使其去除腥味,捞出在清水中冷却,再捞出滴干水份;
步骤10、将步骤9中的猪扇骨放入到步骤6中的酱卤料中进行卤制,直至所有汁水收干为止,时间大约为1小时左右;
步骤11、将酱卤好的猪扇骨置于零下20度以下的冷却间进行冷却,使其冷却到常温;
步骤12、将冷却后的猪扇骨进行真空包装,制成酱卤扇子骨;
步骤13、将包装好的酱卤扇子骨置于零下32度以下的速冻库中进行速冻,以保全食品的最美鲜度和营养价值;
步骤14、将速冻后的酱卤扇子骨再放入到零下18度的冷库中进行保存,保证产品的质量、营养和鲜度。
本发明具有的优点和有益效果是:
1、本发明的酱卤扇子骨的制作方法在于精选优质的原材料宁乡花猪扇骨,加入10多种香料自制而成的卤水和糖水而成,无任何添加剂,卤味独特,肉质鲜香,口感软嫩,回味悠长。
2、本发明制得的酱卤扇子骨,经真空灭菌后保存期长,在零下18℃以下贮藏可达1年。
3、本发明的酱卤扇子骨营养丰富,食用方便,便于携带,是一种新型的猪扇骨制品,也帮助畜农解决猪扇骨滞销,增加畜农收入,提高附属产值。
具体实施方式
下面将结合具体优选实施例对本发明进一步加以详细描述与说明:
本发明最关键的构思在于:本发明的酱卤扇子骨采用自制卤水,用10多种香料酱卤卤制而成,使卤味纯香,回味无穷。其原料使用的是宁乡特色花猪的扇子骨,是放养在山上的,吃绿色的蔬菜和草长大的,不吃饲料,抗病力强,养大到75~80KG时再屠宰,其肉质细嫩、味道鲜美。
一种酱卤扇子骨,其特征在于:包括猪扇骨、筒子骨、姜、大葱、白糖、冰糖、辣椒王、食盐、味精、植物油、东北黄豆酱、胡椒粉、花椒粉、香叶、蚝油、老抽、生抽、八角、桂皮、白扣、香辛料等混合物组成,上述原料的重量配比为:主原料猪扇骨100份,辅料筒子骨40-50份,姜3-5份,大葱2-3份,白糖1-2份,冰糖1-2份,辣椒王1-2份,食盐0.5-1份,味精0.1-0.5份,植物油0.1-0.5份,东北黄豆酱0.1-0.5份,胡椒粉0.1-0.3份,花椒粉0.1-0.3份,香叶0.05-0.08份,蚝油0.05-0.08份,老抽0.05-0.08份,生抽0.05-0.08份,八角0.02-0.04份,桂皮0.02-0.04份,白扣0.02-0.04份,草果0.02-0.04份,香果0.02-0.04份,茴香0.01-0.03份,香辛料0.01-0.05份。
在本发明的实施例中,所述猪扇骨要求宁乡花猪产的,宁乡花猪的重量要求是在75~80KG左右。
在本发明的实施例中,所述黄豆酱采用东北黄豆酱,使产品有一种酱香口味。
在本发明的实施例中,所述酱卤为特殊自制,其香料多,无添加剂,卤味独特。
在本发明的实施例中,所述糖水为自制,不参加任何色素,环保健康。
本发明还提供了一种酱卤扇子骨的加工方法,其特征在于:包括主原料猪扇骨100份,辅料筒子骨40-50份,姜3-5份,大葱2-3份,白糖1-2份,冰糖1-2份,辣椒王1-2份,食盐0.5-1份,味精0.1-0.5份,植物油0.1-0.5份,东北黄豆酱0.1-0.5份,胡椒粉0.1-0.3份,花椒粉0.1-0.3份,香叶0.05-0.08份,蚝油0.05-0.08份,老抽0.05-0.08份,生抽0.05-0.08份,八角0.02-0.04份,桂皮0.02-0.04份,白扣0.02-0.04份,草果0.02-0.04份,香果0.02-0.04份,茴香0.01-0.03份,香辛料0.01-0.05份,其具体包括如下步骤:
步骤1、将精选的猪扇骨、筒子骨解冻,解冻后猪扇骨、筒子骨的中心温度控制在2-5℃;
步骤2、将解冻后的筒子骨在沸水中焯水,使其去除血腥味,再捞出清洗干净;
步骤3、将焯水清洗后的筒子骨在水开后,再放入沸水中,先用大火熬至30分钟左右,再小火熬至7小时左右,汤的颜色为奶白色;
步骤4、将大蒜子、大葱、东北黄豆酱加适量植物油炒香,再加入胡椒粉、花椒粉、辣椒王、香叶、八角、桂皮、白扣、草果、香果、茴香、香辛料炒香;
步骤5、用白砂糖0.5KG-0.8KG、冰糖0.5KG-0.8KG,放入锅中小火炒制,颜色变为金黄色时加入2.5KG清水,再搅拌均匀,制成糖水;
步骤6、将步骤4和步骤5的香料和糖水,放置到步骤3中的高汤中,再加入食用盐、鸡精等调味料,搅拌均匀,制成卤水;
步骤7、将解冻后的猪扇骨从中间均匀的分切为二块;
步骤8、将剁好的猪扇骨进行漂洗,将血水清洗干净;
步骤9、将清洗好的猪扇骨加入姜、料酒、葱在沸水中焯水,使其去除腥味,捞出在清水中冷却,再捞出滴干水份;
步骤10、将步骤9中的猪扇骨放入到步骤6中的酱卤料中进行卤制,直至所有汁水收干为止,时间大约为1小时左右;
步骤11、将酱卤好的猪扇骨置于零下20度以下的冷却间进行冷却,使其冷却到常温;
步骤12、将冷却后的猪扇骨进行真空包装,制成酱卤扇子骨;
步骤13、将包装好的酱卤扇子骨置于零下32度以下的速冻库中进行速冻,以保全食品的最美鲜度和营养价值;
步骤14、将速冻后的酱卤扇子骨再放入到零下18度的冷库中进行保存,保证产品的质量、营养和鲜度。
以上仅是本发明的优选实施方式,本发明的保护范围并不仅局限于上述实施例,凡属于本发明思路下的技术方案均属于本发明的保护范围。应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理前提下的若干改进和变换,应视为本发明的保护范围。
Claims (6)
1.一种酱卤扇子骨,其特征在于:包括猪扇骨、筒子骨、姜、大葱、白糖、冰糖、辣椒王、食盐、味精、植物油、东北黄豆酱、胡椒粉、花椒粉、香叶、蚝油、老抽、生抽、八角、桂皮、白扣、香辛料等混合物组成,上述原料的重量配比为:主原料猪扇骨100份,辅料筒子骨40-50份,姜3-5份,大葱2-3份,白糖1-2份,冰糖1-2份,辣椒王1-2份,食盐0.5-1份,味精0.1-0.5份,植物油0.1-0.5份,东北黄豆酱0.1-0.5份,胡椒粉0.1-0.3份,花椒粉0.1-0.3份,香叶0.05-0.08份,蚝油0.05-0.08份,老抽0.05-0.08份,生抽0.05-0.08份,八角0.02-0.04份,桂皮0.02-0.04份,白扣0.02-0.04份,草果0.02-0.04份,香果0.02-0.04份,茴香0.01-0.03份,香辛料0.01-0.05份。
2.根据权利要求1所述的一种酱卤扇子骨,其特征在于:所述猪扇骨要求宁乡花猪产的,宁乡花猪的重量要求是在75~80KG左右。
3.根据权利要求1所述的一种酱卤扇子骨,其特征在于:所述黄豆酱采用东北黄豆酱,使产品有一种酱香口味。
4.根据权利要求1所述的一种酱卤扇子骨,其特征在于:所述卤水为特殊自制,其香料多,无添加剂,卤味独特。
5.根据权利要求1所述的一种酱卤扇子骨,其特征在于:所述糖水为自制,不参加任何色素,环保健康。
6.一种酱卤扇子骨的加工方法,其特征在于:包括主原料猪扇骨100份,辅料筒子骨40-50份,姜3-5份,大葱2-3份,白糖1-2份,冰糖1-2份,辣椒王1-2份,食盐0.5-1份,味精0.1-0.5份,植物油0.1-0.5份,东北黄豆酱0.1-0.5份,胡椒粉0.1-0.3份,花椒粉0.1-0.3份,香叶0.05-0.08份,蚝油0.05-0.08份,老抽0.05-0.08份,生抽0.05-0.08份,八角0.02-0.04份,桂皮0.02-0.04份,白扣0.02-0.04份,草果0.02-0.04份,香果0.02-0.04份,茴香0.01-0.03份,香辛料0.01-0.05份,其具体包括如下步骤:
步骤1、将精选的猪扇骨、筒子骨解冻,解冻后猪扇骨、筒子骨的中心温度控制在2-5℃;
步骤2、将解冻后的筒子骨在沸水中焯水,使其去除血腥味,再捞出清洗干净;
步骤3、将焯水清洗后的筒子骨在水开后,再放入沸水中,先用大火熬至30分钟左右,再小火熬至7小时左右,汤的颜色为奶白色;
步骤4、将大蒜子、大葱、东北黄豆酱加适量植物油炒香,再加入胡椒粉、花椒粉、辣椒王、香叶、八角、桂皮、白扣、草果、香果、茴香、香辛料炒香;
步骤5、用白砂糖0.5KG-0.8KG、冰糖0.5KG-0.8KG,放入锅中小火炒制,颜色变为金黄色时加入2.5KG清水,再搅拌均匀,制成糖水;
步骤6、将步骤4和步骤5的香料和糖水,放置到步骤3中的高汤中,再加入食用盐、鸡精等调味料,搅拌均匀,制成卤水;
步骤7、将解冻后的猪扇骨从中间均匀的分切为二块;
步骤8、将剁好的猪扇骨进行漂洗,将血水清洗干净;
步骤9、将清洗好的猪扇骨加入姜、料酒、葱在沸水中焯水,使其去除腥味,捞出在清水中冷却,再捞出滴干水份;
步骤10、将步骤9中的猪扇骨放入到步骤6中的酱卤料中进行卤制,直至所有汁水收干为止,时间大约为1小时左右;
步骤11、将酱卤好的猪扇骨置于零下20度以下的冷却间进行冷却,使其冷却到常温;
步骤12、将冷却后的猪扇骨进行真空包装,制成酱卤扇子骨;
步骤13、将包装好的酱卤扇子骨置于零下32度以下的速冻库中进行速冻,以保全食品的最美鲜度和营养价值;
步骤14、将速冻后的酱卤扇子骨再放入到零下18度的冷库中进行保存,保证产品的质量、营养和鲜度。
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CN112089023A (zh) * | 2020-09-26 | 2020-12-18 | 安徽悦道食品有限公司 | 一种酱卤扇子骨及其加工方法 |
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