CN110403173A - 一种卤料及卤料的制备使用方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于食品加工技术领域，尤其涉及一种卤料及卤料的制备使用方法。该卤料由下述重量份配比的原料制成：湿料包括：清水，生抽，汤骨，鸡壳；药材包括：香茅，八角，沙姜，草果，甘草，桂皮，薄荷，香叶，罗汉果，花椒，蛤蚧；味料包括：冰糖，片糖，精盐，味精，鸡粉，绍酒，玫瑰露，鱼露，蚝油；菜包包括：肉葱，肉姜，芫荽，西芹，蒜肉，红葱肉，鸡油。本发明具备以下优点：增加卤料的香味，保证卤料色泽饱和，从而增进人的食欲；可以减少口气；使该卤料口感滑嫩，从而增加肠胃蠕动，增加排便力；便于保存。
Description
技术领域
本发明属于食品加工技术领域，尤其涉及一种卤料及卤料的制备使用方法。
背景技术
卤料也称卤药、卤香等，即香辛料调味品。卤制食品是我国的传统食品，其卤料和卤制方法多种多样，所带来的口感、风味等也各不相同，这样造就了我国美食的丰富多彩，口感不一，丰富了我国的食品文化。
发明内容
本发明提供一种卤料及卤料的制备使用方法，旨在提供一种增进食欲、减少口气的卤料。
一种卤料，它包括：湿料，药材，味料以及菜包；
所述湿料包括：清水60kg-65kg，生抽2500g-2900g，汤骨3kg-3.3kg，鸡壳800g-1150g；
所述药材包括：南姜3000g-3280g，香茅800g-925g，八角100g-163g，沙姜100g-153g，草果100g-149g，甘草100g-182g，桂皮150g-173g，薄荷100g-198g，丁香50g-96g，小茴100g-213g，陈皮50g-127g，香叶50g-99g，罗汉果2个-3.8个，花椒100g-186g。蛤蚧2对-3.9对；
所述味料包括：冰糖6kg-6.9kg，片糖6kg-7.2kg，精盐3kg-3.9kg，味精1500g-1900g，鸡粉500g-860g，绍酒1500g-1900g，玫瑰露500g-690g，鱼露500g-899g，蚝油1000g-1230g；
所述菜包包括：肉葱500g-698g，肉姜500g-750g，芫荽500g-698g，西芹500g-875g，蒜肉500g-653g，红葱肉500g-674g，鸡油3kg-4.2kg。
优选的，它的制作步骤：
(3)先将所述湿料放入锅中，用武火煮开；
(4)再加入所述味料和所述药材，先武火煮60分钟后再用文火煮40分钟；
(3)用武火将所述菜包炒制出油，然后与步骤(2)获得的汤料同煮5-10分钟。
优选的，所述卤料作为调料应用于炒、蒸、煮、烤、焗等多种食品加工过程中。
与现有技术相比，本申请实施例主要有以下有益效果：
(1)由于放置有丁香、玫瑰露等多种增加香味的调料，因此，可以增加卤料的香味，增进人们的食欲；
(2)由于放置有生抽，因此可以保证卤料色泽饱和，从而增进人的食欲；
(3)由于放置有薄荷，可以在食用后能保持人口中留有清凉的香气，从而可以减少口气；
(4)由于放置有蚝油、鸡油等多种食用油，可以使该卤料口感滑嫩，从而增加肠胃蠕动，便于人体进行消化并增加排便力；
(5)由于放置有较多的精盐，因此可以防止细菌滋生，从而使其便于保存；脂肪可燃烧。
具体实施方式
本具体实施例仅仅是对本发明的解释，其并不是对本发明的限制，本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造贡献的修改，但只要在本发明的权利要求范围内都受到专利法的保护。
实施例一：
一种卤料，包括：湿料，药材，味料以及菜包，湿料包括：清水60kg，生抽2500g(最好使用生抽王)，汤骨3kg(猪骨和牛骨)，鸡壳800g(整只鸡骨)；药材包括：南姜3000g，香茅800g，八角100g，沙姜100g，草果100g，甘草100g，桂皮150g，薄荷100g，丁香50g，小茴100g，陈皮50g，香叶50g，罗汉果2个，花椒100g，蛤蚧2对；味料包括：冰糖6kg，片糖6kg，精盐3kg，味精1500g，鸡粉500g，绍酒1500g，玫瑰露500g，鱼露500g，蚝油1000g；菜包包括：肉葱500g(大葱)，肉姜500g(生姜)，芫荽500g，西芹500g，蒜肉500g(大蒜)，红葱肉500g(红葱)，鸡油3kg。
实施例二：
一种卤料，包括：湿料，药材，味料以及菜包，湿料包括：清水62kg，生抽2600g，汤骨3.1kg，鸡壳850g；药材包括：南姜3100g，香茅850g，八角150g，沙姜130g，草果120g，甘草120g，桂皮160g，薄荷130g，丁香60g，小茴120g，陈皮70g，香叶60g，罗汉果3.2个，花椒150g，蛤蚧3对；味料包括：冰糖6.5kg，片糖6.5kg，精盐3.5kg，味精1600g，鸡粉600g，绍酒1600g，玫瑰露600g，鱼露700g，蚝油1100g；菜包包括：肉葱600g，肉姜600g，芫荽600g，西芹600g，蒜肉600g，红葱肉600g，鸡油3.5kg。
实施例三：
一种卤料，包括：湿料，药材，味料以及菜包，湿料包括：清水65kg，生抽2900g，汤骨3.3kg，鸡壳1150g；药材包括：南姜3280g，香茅925g，八角163g，沙姜153g，草果149g，甘草182g，桂皮173g，薄荷198g，丁香96g，小茴213g，陈皮127g，香叶99g，罗汉果3.8个，花椒186g，蛤蚧3.9对；味料包括：冰糖6.9kg，片糖7.2kg，精盐3.9kg，味精1900g，鸡粉860g，绍酒1900g，玫瑰露690g，鱼露899g，蚝油1230g；菜包包括：肉葱698g，肉姜750g，芫荽698g，西芹875g，蒜肉653g，红葱肉674g，鸡油4.2kg。
本发明的卤料的制作方法：
(1)先将湿料放入锅中，用武火煮开；
(2)再加入味料和药材(晒干磨碎后使用)，先武火煮60分钟后再用文火煮40分钟；
(3)用武火将菜包炒制出油，然后与步骤(2)获得的汤料同煮5-10分钟。
使用本发明的卤料加工食品的方法：
卤料可以作为调料应用于炒、蒸、煮、烤、焗等多种食品加工过程中。
作为一种实施例，使用本产品烹饪豆腐时，将水豆腐放入到盆中，使用水温90度热水泡煮1分钟，过滤后重新将水豆腐放在盆中，加入一勺制作好的卤料。
作为一种实施例，使用本产品烹饪鸡脚时，将鸡脚放入锅中，加沸水直至煮出血水，大约在3分钟左右，将血水过滤，将鸡脚盛到盆中；将卤料加热煮好；将鸡脚放置到煮好的卤料中浸泡30分钟。
作为一种实施例，使用本产品烹饪生蚝时，将生蚝洗净后去壳，放在武火中烧烤2分15秒，加入一勺制作好的卤料。
作为一种实施例，使用本产品烹饪韭菜时，韭菜洗作为干净串好，使用卤料扫在韭菜中，边烤边扫1分钟。
作为一种实施例，使用本产品烹饪虾时，把虾洗干净放在吸纸盒内，取一勺半的卤料放置到吸纸盒内，盖上吸纸盒并将吸纸盒放入微波炉内，启动微波炉并设置热焗5分钟。
以上，仅用以说明发明的技术方案而非限制，本领域普通技术人员对发明的技术方案所做的其它修改或者等同替换，只要不脱离发明技术方案的精神和范围，均应涵盖在发明的权利要求范围当中。
Claims (3)
1.一种卤料，其特征在于，它包括：湿料，药材，味料以及菜包；
所述湿料包括：清水60kg-65kg，生抽2500g-2900g，汤骨3kg-3.3kg，鸡壳800g-1150g；
所述药材包括：南姜3000g-3280g，香茅800g-925g，八角100g-163g，沙姜100g-153g，草果100g-149g，甘草100g-182g，桂皮150g-173g，薄荷100g-198g，丁香50g-96g，小茴100g-213g，陈皮50g-127g，香叶50g-99g，罗汉果2个-3.8个，花椒100g-186g，蛤蚧2对-3.9对；
所述味料包括：冰糖6kg-6.9kg，片糖6kg-7.2kg，精盐3kg-3.9kg，味精1500g-1900g，鸡粉500g-860g，绍酒1500g-1900g，玫瑰露500g-690g，鱼露500g-899g，蚝油1000g-1230g；
所述菜包包括：肉葱500g-698g，肉姜500g-750g，芫荽500g-698g，西芹500g-875g，蒜肉500g-653g，红葱肉500g-674g，鸡油3kg-4.2kg。
2.如权利要求1所述的卤料的制备方法，其特征在于，包括以下步骤：
(1)先将所述湿料放入锅中，用武火煮开；
(2)再加入所述味料和所述药材，先武火煮60分钟后再用文火煮40分钟；
(3)用武火将所述菜包炒制出油，然后与步骤(2)获得的汤料同煮5-10分钟。
3.如权利要求2所述的卤料加工食品的使用方法，其特征在于，所述卤料作为调料应用于炒、蒸、煮、烤、焗等多种食品加工过程中。
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