CN110558524A - 火锅调味料及其制备方法 - Google Patents
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Abstract
本发明提出了一种火锅调味料及其制备方法，按照重量份数计算，包括以下原料：鸡骨架63～72份、发芽糙米12～18份、山药8～15份、黑芝麻6～12份、山楂6～12份、草决明4～8份、肉豆蔻5～10份、复合鲜味剂2～5份、酵母抽提物2～4份及食用油8～16份。制备方法：1)鸡骨架处理获得骨头汤；2)将山药、黑芝麻、山楂、草决明及肉豆蔻用盐酸预处理，再放入食用油中炒制得到炒制物；3)将酶解液、炒制物与余下的原料混合，干燥调整至固形物含量为50～60wt％，即可获得火锅调味料。该火锅调味料不仅解决了糊锅的问题，还能保持传统的浓香，而且也不会出现口感舌燥的问题。
Description
技术领域
本发明属于调味品技术领域，具体涉及一种火锅调味料及其制备方法。
背景技术
火锅在我国有着很长的历史，是一种深受人们欢迎的饮食方式。而火锅的质量决定于火锅的调味料，随着生活水平的提高，在全国范围内火锅调味料越来越受到人们喜爱。在长时间高温加热过程中，火锅中添加的鸡粉受热导致其中核苷酸分解，鲜味消失较快，汤料的口感风味受到较大影响。
调味料是人们日常烹饪中，必不可少的调味品，不论是哪个菜系，调味料都是很重要的一部分。随着人们生活质量的提高，单一的调味料已经无法满足人们对生活质量的需求，因此生产具有保健作用的调味料已经是市场的需求。一种三鲜火锅调味料，其由以下重量份数的原料制成：茴香7-10份，山奈4-9份，芝麻酱9-17份，姜8-14份，草果粉7-10份，花椒粉1-5份，豆豉6-10份，西兰花4-9份，蜂蜜2-6份，松仁8-14份，白醋3-6份，鲜姜酱2-5份，桂皮粉3-8份，韭菜籽4-8份，骨质汤8-11份，肉类反应物2-6份，枸杞1-4份，百里香6-13份。该火锅调味料，口味清淡，口感好，同时绿色、健康、营养价值很高。然而，其失去传统火锅调味料特有的浓香，并不符合大众口味。
目前火锅常用的调味料是鸡精、鸡粉、鸡汁等产品，这些调味料中或多或少都会加入一些载体，这样的调味料在使用的过程中容易出现糊锅的问题。
发明内容
本发明提出一种火锅调味料，该火锅调味料不仅解决了糊锅的问题，还能保持传统的浓香，而且也不会出现口感舌燥的问题。
本发明的技术方案是这样实现的：
一种火锅调味料，按照重量份数计算，包括以下原料：
鸡骨架63～72份、发芽糙米12～18份、山药8～15份、黑芝麻6～12份、山楂6～12份、草决明4～8份、肉豆蔻5～10份、复合鲜味剂2～5份、酵母抽提物2～4份及食用油8～16份；所述鸡骨架需要高压蒸煮并酶解之后方可使用。
优选地，所述复合鲜味剂由谷氨酸钠、食用糖与琥珀酸钠组成。
优选地，所述食用油为花生油与精炼牛油的混合油。
本发明的另一个目的是提供一种火锅调味料的制备方法，包括以下步骤：
1)鸡骨架处理：向鸡骨架中加入20至30倍质量的水进行高压蒸煮，获得的骨汤冷却至40～50℃，加入发芽糙米并进行打浆处理，然后再依次加入淀粉酶与风味蛋白酶进行酶解，酶解时间为2～4h，然后升温灭活，得到酶解液；
2)将山药、黑芝麻、山楂、草决明及肉豆蔻混合后加入到0.2～0.8mol/L的盐酸溶液中浸泡处理30～50min，过滤，将过滤物用清水洗涤干净，然后干燥即可获得干燥后的过滤物；
3)将干燥后的过滤物放入食用油中炒制得到炒制物；
4)将步骤1)的酶解液、炒制物与余下的原料混合，干燥调整至固形物含量为50～60wt％，即可获得火锅调味料。
优选地，所述步骤1)中的淀粉酶的加入量为所述发芽糙米的重量的0.6～1.2％。
优选地，所述风味蛋白酶的加入量为所述鸡骨架的重量的0.9～1.7％。
优选地，所述步骤3)的炒制的温度为180～240℃。
本发明的有益效果：
1、本发明以鸡骨架为主要原料，鸡骨架经过高压蒸煮再与发芽糙米混合打浆后用淀粉酶与风味蛋白酶进行酶解，可以解决传统骨汤容易出现的糊锅的问题。
2、山药、黑芝麻、山楂、草决明及肉豆蔻用盐酸预处理再进行炒制，解决口感舌燥问题，还保留增鲜效果，卫生满足行业标准要求，且鲜味的耐煮性强，不会出现糊锅现象。
具体实施方式
实施例1
一种火锅调味料，按照重量份数计算，包括以下原料：
鸡骨架68份、发芽糙米12份、山药10份、黑芝麻8份、山楂10份、草决明6份、肉豆蔻8份、复合鲜味剂3份、酵母抽提物3份及食用油12份；鸡骨架需要高压蒸煮并酶解之后方可使用。复合鲜味剂由谷氨酸钠、食用糖与琥珀酸钠组成。食用油为花生油与精炼牛油的混合油。
制备方法：
1)鸡骨架处理：向鸡骨架中加入26倍质量的水进行高压蒸煮，获得的骨汤冷却至50℃，加入发芽糙米并进行打浆处理，然后再依次加入淀粉酶与风味蛋白酶进行酶解，酶解时间为2h，然后升温灭活，得到酶解液；淀粉酶的加入量为发芽糙米的重量的0.8％。风味蛋白酶的加入量为鸡骨架的重量的1.3％。
2)将山药、黑芝麻、山楂、草决明及肉豆蔻混合后加入到0.6mol/L的盐酸溶液中浸泡处理40min，过滤，将过滤物用清水洗涤干净，然后干燥即可获得干燥后的过滤物；
3)将干燥后的过滤物放入食用油中炒制得到炒制物；炒制的温度为200℃。
4)将步骤1)的酶解液、炒制物与余下的原料混合，干燥调整至固形物含量为56wt％，即可获得火锅调味料。
实施例2
一种火锅调味料，按照重量份数计算，包括以下原料：
鸡骨架63份、发芽糙米16份、山药8份、黑芝麻12份、山楂6份、草决明5份、肉豆蔻5份、复合鲜味剂4份、酵母抽提物2份及食用油8份；鸡骨架需要高压蒸煮并酶解之后方可使用。复合鲜味剂由谷氨酸钠、食用糖与琥珀酸钠组成。食用油为花生油与精炼牛油的混合油。
制备方法：
1)鸡骨架处理：向鸡骨架中加入20倍质量的水进行高压蒸煮，获得的骨汤冷却至46℃，加入发芽糙米并进行打浆处理，然后再依次加入淀粉酶与风味蛋白酶进行酶解，酶解时间为4h，然后升温灭活，得到酶解液；淀粉酶的加入量为发芽糙米的重量的0.6％。风味蛋白酶的加入量为鸡骨架的重量的0.9％。
2)将山药、黑芝麻、山楂、草决明及肉豆蔻混合后加入到0.2mol/L的盐酸溶液中浸泡处理50min，过滤，将过滤物用清水洗涤干净，然后干燥即可获得干燥后的过滤物；
3)将干燥后的过滤物放入食用油中炒制得到炒制物；炒制的温度为180℃。
4)将步骤1)的酶解液、炒制物与余下的原料混合，干燥调整至固形物含量为50wt％，即可获得火锅调味料。
实施例3
一种火锅调味料，按照重量份数计算，包括以下原料：
鸡骨架72份、发芽糙米18份、山药10份、黑芝麻8份、山楂12份、草决明8份、肉豆蔻7份、复合鲜味剂5份、酵母抽提物4份及食用油16份；鸡骨架需要高压蒸煮并酶解之后方可使用。复合鲜味剂由谷氨酸钠、食用糖与琥珀酸钠组成。食用油为花生油与精炼牛油的混合油。
制备方法：
1)鸡骨架处理：向鸡骨架中加入30倍质量的水进行高压蒸煮，获得的骨汤冷却至40℃，加入发芽糙米并进行打浆处理，然后再依次加入淀粉酶与风味蛋白酶进行酶解，酶解时间为3h，然后升温灭活，得到酶解液；淀粉酶的加入量为发芽糙米的重量的1.2％。风味蛋白酶的加入量为鸡骨架的重量的1.7％。
2)将山药、黑芝麻、山楂、草决明及肉豆蔻混合后加入到0.6mol/L的盐酸溶液中浸泡处理40min，过滤，将过滤物用清水洗涤干净，然后干燥即可获得干燥后的过滤物；
3)将干燥后的过滤物放入食用油中炒制得到炒制物；炒制的温度为240℃。
4)将步骤1)的酶解液、炒制物与余下的原料混合，干燥调整至固形物含量为60wt％，即可获得火锅调味料。
实施例4
一种火锅调味料，按照重量份数计算，包括以下原料：
鸡骨架69份、发芽糙米16份、山药15份、黑芝麻9份、山楂6份、草决明4份、肉豆蔻10份、复合鲜味剂2份、酵母抽提物4份及食用油8份；鸡骨架需要高压蒸煮并酶解之后方可使用。复合鲜味剂由谷氨酸钠、食用糖与琥珀酸钠组成。食用油为花生油与精炼牛油的混合油。
制备方法：
1)鸡骨架处理：向鸡骨架中加入27倍质量的水进行高压蒸煮，获得的骨汤冷却至40℃，加入发芽糙米并进行打浆处理，然后再依次加入淀粉酶与风味蛋白酶进行酶解，酶解时间为4h，然后升温灭活，得到酶解液；淀粉酶的加入量为发芽糙米的重量的0.6％。风味蛋白酶的加入量为鸡骨架的重量的1.7％。
2)将山药、黑芝麻、山楂、草决明及肉豆蔻混合后加入到0.8mol/L的盐酸溶液中浸泡处理30min，过滤，将过滤物用清水洗涤干净，然后干燥即可获得干燥后的过滤物；
3)将干燥后的过滤物放入食用油中炒制得到炒制物；炒制的温度为210℃。
4)将步骤1)的酶解液、炒制物与余下的原料混合，干燥调整至固形物含量为60wt％，即可获得火锅调味料。
以上仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (7)
1.一种火锅调味料，其特征在于，按照重量份数计算，包括以下原料：
鸡骨架63～72份、发芽糙米12～18份、山药8～15份、黑芝麻6～12份、山楂6～12份、草决明4～8份、肉豆蔻5～10份、复合鲜味剂2～5份、酵母抽提物2～4份及食用油8～16份；所述鸡骨架需要高压蒸煮并酶解之后方可使用。
2.根据权利要求1所述的火锅调味料，其特征在于，所述复合鲜味剂由谷氨酸钠、食用糖与琥珀酸钠组成。
3.根据权利要求1所述的火锅调味料，其特征在于，所述食用油为花生油与精炼牛油的混合油。
4.如权利要求1所述的火锅调味料的制备方法，其特征在于，包括以下步骤：
1)鸡骨架处理：向鸡骨架中加入20至30倍质量的水进行高压蒸煮，获得的骨汤冷却至40～50℃，加入发芽糙米并进行打浆处理，然后再依次加入淀粉酶与风味蛋白酶进行酶解，酶解时间为2～4h，然后升温灭活，得到酶解液；
2)将山药、黑芝麻、山楂、草决明及肉豆蔻混合后加入到0.2～0.8mol/L的盐酸溶液中浸泡处理30～50min，过滤，将过滤物用清水洗涤干净，然后干燥即可获得干燥后的过滤物；
3)将干燥后的过滤物放入食用油中炒制得到炒制物；
4)将步骤1)的酶解液、炒制物与余下的原料混合，干燥调整至固形物含量为50～60wt％，即可获得火锅调味料。
5.根据权利要求4所述的火锅调味料的制备方法，其特征在于，所述步骤1)中的淀粉酶的加入量为所述发芽糙米的重量的0.6～1.2％。
6.根据权利要求4所述的火锅调味料的制备方法，其特征在于，所述风味蛋白酶的加入量为所述鸡骨架的重量的0.9～1.7％。
7.根据权利要求4所述的火锅调味料的制备方法，其特征在于，所述步骤3)的炒制的温度为180～240℃。
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