CN110367465A - 一种肥肠的卤制工艺 - Google Patents
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Abstract
本发明公开了一种肥肠的卤制工艺,包括基体原材料的洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;基体原材料的高温炒制,混合成形;调味包的浸泡炮制,肥肠的蒸卤等步骤,该卤制工艺中采用的卤料基材和调味包的配比基于中医药理论及现有的烹饪技术,采用该工艺卤制得到的肥肠不含有害成分,且口感鲜香脆嫩,肥而不腻,老少皆宜,对肠胃具有保健作用,长期食用对身体无副作用。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种肥肠的卤制工艺。
背景技术
香料,主要指胡椒、丁香、肉豆蔻、肉桂等有芳香气味或防腐功能的热带植物,具有令人愉快的芳香气味,能用于调配香精的化合物或混合物。将香料应用于美食中,在我国已经有数千年的历史。随着时代的发展,我们对于饮食口味的追求也越来越多元化,而卤肉作为人们生活中经常食用的一种菜肴,味道香浓,咸鲜醇厚,回味无穷,深受大家喜爱。随着时代的进步,以往难除腥臭味的猪大肠(肥肠)也被大众接受,而卤肥肠也成为最受欢迎的肥肠制作方法,然而,由于肥肠腥味极重,寻常的卤肉料不能完全去除其腥味,并且,还有可能使其绵软不易嚼动。
发明内容
本发明的目的是为了提供一种肥肠的卤制工艺,该卤制工艺中采用的卤料基材和调味包的配比基于中医药理论及现有的烹饪技术,采用该工艺卤制得到的肥肠不含有害成分,且口感鲜香脆嫩,肥而不腻,老少皆宜,对肠胃具有保健作用,长期食用对身体无副作用。
为实现上述目的,本发明采用的技术方案如下:
一种肥肠的卤制工艺,包括以下步骤:
(1)按重量分数计,取红果片1~2份,花椒3~5份,郁金1~2份,灸甘草0.2~0.4份,干姜片3~8份,八角3~5份,并分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(2)将颗粒混合均匀后,在无菌环境、120~150℃条件下恒温炒制30~60min后,粉碎,得到粉末状中间体;
(3)将粉末状中间体与0.1~0.2份的大蒜素、20~30份的小苏打、3~5份的木瓜蛋白酶和3~5份的食用淀粉在15~25℃下混合10~60min后,得到卤料基体;
(4)将卤料基体加入1000~2000份水中,添加重量份为15~25份的米酒、3~10份的醋,再添加1~15份的盐,煮沸后,文火熬煮30min~6h,得到沸腾的卤汁;
(5)将洗净的肥肠置于卤汁中,卤汁漫过肥肠后,在70~80℃条件下煮制30~50min;
(6)取出煮好的肥肠放入真空袋中,进行真空包装,即可得到卤肥肠。
具体来说,所述步骤(5)中还添加有调味包,具体操作为:将荷叶15~20份、野香菌5~10份切为等效直径为1~3mm的丁,用布袋装好后缝起,然后浸没在90~100℃的去离子水中浸泡1~5min后取出,晾干,再将晾干后的调味包置于步骤(5)中的卤汁中。
优选的,所述卤料基体的原材料分别为以下重量份数:红果片1份,花椒2份,米酒10份,郁金2份,灸甘草0.3份,干姜片0.4份,八角5份,大蒜素0.2份,红糖10份。
作为另一种肥肠的卤制工艺,其还可添加新鲜薄荷,具体的卤制步骤如下:
(1)按重量分数计,取红果片1~2份,花椒3~5份,郁金1~2份,灸甘草0.2~0.4份,干姜片3~8份,八角3~5份,并分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(2)将颗粒混合均匀后,在无菌环境、120~150℃条件下恒温炒制30~60min后,粉碎,得到粉末状中间体;
(3)将粉末状中间体与0.1~0.2份的大蒜素、20~30份的小苏打、3~5份的木瓜蛋白酶和3~5份的食用淀粉在15~25℃下混合10~60min后,得到卤料基体;
(4)将卤料基体与1000~2000份水共同添加到带有蒸格的锅中,取下蒸格,向卤汁中添加重量份为15~25份的米酒、3~10份的醋,再添加1~15份的盐,煮沸后,文火熬煮30min~6h,得到沸腾的卤汁;
(5)将洗净的肥肠置于卤汁中,卤汁漫过肥肠后,将蒸格覆于卤汁上方,然后再将5~10份的新鲜薄荷置于蒸格上,然后盖上锅盖,在70~80℃条件下蒸煮30~50min;
(6)取出煮好的肥肠放入真空袋中,进行真空包装,即可得到肥肠。
优选的,所述步骤(5)中还添加有调味包,具体操作为:将荷叶15~20份、野香菌5~10份切为等效直径为1~3mm的丁,用布袋装好后缝起,然后浸没在90~100℃的去离子水中浸泡1~5min后取出,晾干,再将晾干后的调味包置于步骤(5)中的卤汁中。
与现有技术相比,本发明具有以下有益效果:
(1)本发明的卤料原材料均为天然食材,未添加对人体有害的防腐剂和添加剂等,但其原料协同作用使其具有较长的保质期限。其原料廉价易得,成本低,而其可多次卤制的基料与一次性调料包的设置即为合理,可有效保证各原料的价值能得到最大程度的应用,并且提高了香料的利用率。
(2)本发明原料的主体部分均为粉末状,作为卤料的基料,可多次熬制使用,并且其大蒜素的添加,一方面可起到抑菌作用,使其具有更长的保质期限,另一方面,大蒜素本身还具有提高细胞免疫、体液免疫和非特异免疫的功能,对人体有益,而且大蒜素协同其他原材料可去除肥肠的腥味,而非其他卤料的压制腥味,因此,其去腥味的效果极好。
(3)本发明采用了小苏打作为卤料的原材料之一,小苏打的主要成分是碳酸氢钠,为碱性物质,能腐蚀肥肠白质,使肌肉组织松弛,从而达到嫩化作用,另外,其酸根离子协同醋的氢离子可以通过改变肉的酸碱度是其中的肥肠白质偏离等电点,使肥肠白质溶解性增强,提高肉的保水力,再者,受热后释放CO2可使结构疏松,其协同野香菌、荷叶和薄荷等,可提高肥肠的弹性和嫩度,使肥肠鲜香可口,肥而不腻,大大增加其口感;本发明采用了食用玉米淀粉,玉米淀粉具有使食材除异增香,让菜品有底味,有利于保持肥肠的口感鲜脆,增加肥肠的稳定性、吸油乳化性和保水性;该淀粉还可作为增稠剂来改善组织结构,保持食物有很好的黏连性,使其不绵软的同时也不易缺水断裂等,影响外观,具有使肥肠色香味俱全的作用;而原料中的木瓜蛋白酶主要是使食品大分子的肥肠白质水解成小分子肽或氨基酸,用于水解动植物肥肠白,有效转化肥肠白质的利用,大大提高食品营养价值,降低成本,有利于人体的消化和吸收,可以让使用木瓜蛋白酶处理后的肥肠饱满,说明木瓜蛋白酶有保水作用,同时还有增脆、化渣、保水、润色的作用。
(4)本发明的一次性调料包荷叶、野香菌、新鲜薄荷是作为提香调味的材料料使用的,其协同作用,可使卤肥肠味道更佳清新鲜香,并且可是卤肥肠的含水量增多,使其肥肠白如白水肥肠白一样,细腻而不干涸,避免了现有技术中卤肥肠香味过浓、味道过重并且吞咽困难的问题。
(5)本发明的卤料也可用于卤羊肉卤豆腐干等,卤出来的卤味口感鲜香脆嫩,肥而不腻,老少皆宜,对肠胃具有保健作用,长期食用对身体无副作用。
(6)本发明肥肠的卤制工艺设计合理,根据不同原料的不同特性,分别通过高温炒制和沸水浸泡的方式来处理,保证各原料的价值能得到最大程度的应用,使其味香而不浓,提高了香料的利用率。并且,卤制操作十分简单,卤制得到的肥肠口感鲜香,老少皆宜,对肠胃具有保健作用,长期食用对身体无副作用。
具体实施方式
下面结合实施例对本发明作进一步说明,本发明的方式包括但不仅限于以下实施例。
实施例1
一种肥肠的卤制工艺,包括以下步骤:
(1)按以下重量分数取所述原料:红果片1份,花椒3份,米酒15份,郁金1份,灸甘草0.2份,干姜片0.1份,八角3份,小苏打20份,木瓜蛋白酶3份,食用淀粉3份,醋3份,大蒜素0.1份,根据需要适量添加盐;
(2)将红果片、花椒、郁金、灸甘草、干姜片、八角分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(3)将步骤(2)得到的颗粒混合均匀后,在无菌环境、120℃条件下恒温炒制30min后,粉碎,得到粉末状中间体;
(4)将粉末状中间体与小苏打、木瓜蛋白酶、食用淀粉和大蒜素在15℃下混合10min后,得到卤料基体;
(5)将卤料基体加入1000份水中,添加米酒、醋和盐,煮沸后,文火熬煮30min,得到沸腾的卤汁;
(6)将洗净的肥肠置于卤汁中,卤汁漫过肥肠后,在70℃条件下煮制30min;
(7)取出煮好的肥肠放入真空袋中,进行真空包装,即可得到卤肥肠。
实施例2
一种肥肠的卤制工艺,包括以下步骤:
(1)按以下重量分数取所述原料:红果片2份,花椒5份,米酒25份,郁金2份,灸甘草0.4份,干姜片8份,八角5份,小苏打30份,木瓜蛋白酶5份,食用淀粉5份,醋10份,大蒜素0.2份,根据需要适量添加盐。
(2)将红果片、花椒、郁金、灸甘草、干姜片、八角分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(3)将步骤(2)得到的颗粒混合均匀后,在无菌环境、150℃条件下恒温炒制60min后,粉碎,得到粉末状中间体;
(4)将粉末状中间体与小苏打、木瓜蛋白酶、食用淀粉和大蒜素在25℃下混合60min后,得到卤料基体;
(5)将卤料基体加入2000份水中,添加米酒、醋和盐,煮沸后,文火熬煮6h,得到沸腾的卤汁;
(6)将洗净的肥肠置于卤汁中,卤汁漫过肥肠后,在80℃条件下煮制50min;
(7)取出煮好的肥肠放入真空袋中,进行真空包装,即可得到卤肥肠。
实施例3
一种肥肠的卤制工艺,包括以下步骤:
(1)按重量分数计,取红果片2份,花椒3份,米酒15份,郁金2份,灸甘草0.4份,干姜片3份,八角5份,小苏打30份,木瓜蛋白酶5份,食用淀粉3份,醋3份,大蒜素0.1份,根据需要适量添加盐;
(2)将红果片、花椒、郁金、灸甘草、干姜片、八角分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(3)将步骤(2)得到的红果片、花椒、郁金、灸甘草、干姜片、八角颗粒混合均匀后,在无菌环境、120℃条件下恒温炒制30min后,粉碎,得到粉末状中间体;
(4)将粉末状中间体与小苏打、木瓜蛋白酶、食用淀粉和大蒜素在15℃下混合10min后,得到卤料基体;
(5)将卤料基体与1000~2000份水共同添加到锅中,取下蒸格,向卤汁中添加重量份为15~25份的米酒、3~10份的醋,再添加1~15份的盐,煮沸后,文火熬煮30min~6h,得到沸腾的卤汁;
(6)将荷叶15份、野香菌5份切为等效直径为1~3mm的丁,用布袋装好后缝起,然后浸没在90℃的去离子水中浸泡1min后取出,晾干,再将晾干后的调味包置于卤汁中;
(7)将洗净的肥肠置于卤汁中,卤汁漫过肥肠后,盖上锅盖,在70~80℃条件下蒸煮30~50min;
(8)取出煮好的肥肠放入真空袋中,进行真空包装,即可得到肥肠。
实施例4
作为另一种肥肠的卤制工艺,其还可添加新鲜薄荷,具体的卤制步骤如下:
(1)按重量分数计,取红果片1份,花椒4份,米酒20份,郁金1.5份,灸甘草0.3份,干姜片5份,八角4份,小苏打25份,木瓜蛋白酶5份,食用淀粉3份,醋5份,大蒜素0.1份,根据需要适量添加盐;
(2)将红果片、花椒、郁金、灸甘草、干姜片、八角分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(3)将步骤(2)得到的红果片、花椒、郁金、灸甘草、干姜片、八角颗粒混合均匀后,在无菌环境、120℃条件下恒温炒制40min后,粉碎,得到粉末状中间体;
(4)将粉末状中间体与小苏打、木瓜蛋白酶、食用淀粉和大蒜素在20℃下混合30min后,得到卤料基体;
(5)将卤料基体与1800份水共同添加到带有蒸格的锅中,取下蒸格,向卤汁中添加重量份为20份的米酒,再添加5份的盐,煮沸后,文火熬煮2h,得到沸腾的卤汁;
(6)将洗净的肥肠置于卤汁中,卤汁漫过肥肠后,将蒸格覆于卤汁上方,然后再将8份的新鲜薄荷置于蒸格上,然后盖上锅盖,在75℃条件下蒸煮40min;
(7)取出煮好的肥肠放入真空袋中,进行真空包装,即可得到肥肠。
采用本发明工艺卤制得到的肥肠鲜香可口,不添加添加剂和防腐剂,既不损坏肥肠原有的营养元素,还可促进人体吸收其营养元素,可保存时间长,并且,其口感鲜香,老少皆宜,对肠胃具有保健作用,长期食用对身体无副作用。
上述实施例仅为本发明的优选实施方式,不应当用于限制本发明的保护范围,但凡在本发明的主体设计思想和精神上作出的毫无实质意义的改动或润色,其所解决的技术问题仍然与本发明一致的,均应当包含在本发明的保护范围之内。
Claims (5)
1.一种肥肠的卤制工艺,其特征在于,包括以下步骤:
(1)按重量分数计,取红果片1~2份,花椒3~5份,郁金1~2份,灸甘草0.2~0.4份,干姜片3~8份,八角3~5份,并分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(2)将颗粒混合均匀后,在无菌环境、120~150℃条件下恒温炒制30~60min后,粉碎,得到粉末状中间体;
(3)将粉末状中间体与0.1~0.2份的大蒜素、20~30份的小苏打、3~5份的木瓜蛋白酶和3~5份的食用淀粉在15~25℃下混合10~60min后,得到卤料基体;
(4)将卤料基体加入1000~2000份水中,添加重量份为15~25份的米酒、3~10份的醋,再添加1~15份的盐,煮沸后,文火熬煮30min~6h,得到沸腾的卤汁;
(5)将洗净的肥肠置于卤汁中,卤汁漫过肥肠后,在70~80℃条件下煮制30~50min;
(6)取出煮好的肥肠放入真空袋中,进行真空包装,即可得到卤肥肠。
2.根据权利要求1所述的一种肥肠的卤制工艺,其特征在于,所述步骤(5)中还添加有调味包,具体操作为:将荷叶15~20份、野香菌5~10份切为等效直径为1~3mm的丁,用布袋装好后缝起,然后浸没在90~100℃的去离子水中浸泡1~5min后取出,晾干,再将晾干后的调味包置于步骤(5)中的卤汁中。
3.根据权利要求2所述的一种肥肠的卤制工艺,其特征在于,所述卤料基体的原材料分别为以下重量份数:红果片1份,花椒2份,米酒10份,郁金2份,灸甘草0.3份,干姜片0.4份,八角5份,小苏打30份,木瓜蛋白酶4份,食用淀粉5份,大蒜素0.2份。
4.一种肥肠的卤制工艺,其特征在于,包括以下步骤:
(1)按重量分数计,取红果片1~2份,花椒3~5份,郁金1~2份,灸甘草0.2~0.4份,干姜片3~8份,八角3~5份,并分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(2)将颗粒混合均匀后,在无菌环境、120~150℃条件下恒温炒制30~60min后,粉碎,得到粉末状中间体;
(3)将粉末状中间体与0.1~0.2份的大蒜素、20~30份的小苏打、3~5份的木瓜蛋白酶和3~5份的食用淀粉在15~25℃下混合10~60min后,得到卤料基体;
(4)将卤料基体与1000~2000份水共同添加到带有蒸格的锅中,取下蒸格,向卤汁中添加重量份为15~25份的米酒、3~10份的醋,再添加1~15份的盐,煮沸后,文火熬煮30min~6h,得到沸腾的卤汁;
(5)将洗净的肥肠置于卤汁中,卤汁漫过肥肠后,将蒸格覆于卤汁上方,然后再将5~10份的新鲜薄荷置于蒸格上,然后盖上锅盖,在70~80℃条件下蒸煮30~50min;
(6)取出煮好的肥肠放入真空袋中,进行真空包装,即可得到肥肠。
5.根据权利要求4所述的一种肥肠的卤制工艺,其特征在于,所述步骤(5)中还添加有调味包,具体操作为:将荷叶15~20份、野香菌5~10份切为等效直径为1~3mm的丁,用布袋装好后缝起,然后浸没在90~100℃的去离子水中浸泡1~5min后取出,晾干,再将晾干后的调味包置于步骤(5)中的卤汁中。
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