CN110839831A - 一种酱卤肉加工方法 - Google Patents
一种酱卤肉加工方法 Download PDFInfo
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Abstract
一种酱卤肉加工方法，其特征在于，包括以下步骤：S1：将原料清洗，切分，然后将原料放入煮锅内，其中，所述原料为猪肉，牛肉，鸡肉，鸭肉，鱼肉中的一种或几种。本发明加工酱卤肉的卤料，配方独特，卤制出来的食品在色、香、味等方面均有较大不同，具有独特的风味，用其卤制的酱卤肉芳香油润、咸中带鲜、味道醇郁、鲜香可口、酥嫩相宜、口味独特，能够充分迎合大众口味使消费者喜食且久吃不腻。
Description
技术领域
本发明涉及酱卤肉技术领域，具体涉及一种酱卤肉加工方法。
背景技术
酱卤肉制品是原料肉经预煮后，再用香辛料和调味料加水煮制而成。酱卤肉 制品都是熟肉制品，产品酥软，风味浓郁，不适于贮藏。
现有技术中，市面上的酱卤肉卤料用量较重时，药味又很明显且容易导致肉质绵涩。已有的市售袋装卤料，多数配方简单且单组分用量较重，卤制酱卤肉时，很难真正做到卤料香味与酱卤肉味道相辅相成，让酱卤肉芳香油润、咸中带鲜、口味独特，充分激起消费者食欲并使其久吃不腻。
发明内容
为解决上述问题，本发明提供了一种酱卤肉加工方法。
为实现上述目的，本发明采取的技术方案为：
一种酱卤肉加工方法，其特征在于，包括以下步骤：
S1：将原料清洗，切分，然后将原料放入煮锅内，其中，所述原料为猪肉，牛肉，鸡肉，鸭肉，鱼肉中的一种或几种；
S2：将卤料称好，用网状耐高温袋子将所述称好的卤料封装；
S3：向煮锅内加入所述卤料，煮至肉熟透为止，得卤好的肉；
S4：包装：将卤好的肉捞出放入包装容器中真空封装，后杀菌。
优选的，所述卤料包括香辛料和调味料，所述香辛料的原料组成为：丹参1-10份、麦冬1-10份、茴香5-20份、草蔻5-20份、甘草5-20份、罗汉果5-25份、香叶5-20份、花椒10-25份、淡香木10-25份、香菜籽10-25份；需要所述调味料的原料组成为：料酒30-60份、酱油40-80份、胡椒粉30-40份、沙姜粉50-80份、高汤40-90份、大蒜粉50-80份、食盐50-80份、白糖40-70份、味精25-40份、芝麻油25-50份。
优选的，所述香辛料的原料组成为：丹参2-5份、麦冬2-5份、茴香12-18份、草蔻13-18份、甘草12-17份、罗汉果17-23份、香叶13-18份、花椒18-22份、淡香木17-21份、香菜籽16-22份；需要所述调味料的原料组成为：料酒45-55份、酱油60-70份、胡椒粉32-37份、沙姜粉60-70份、高汤55-75份、大蒜粉55-65份、食盐60-75份、白糖50-60份、味精30-37份、芝麻油30-42份。
优选的，所述香辛料的原料组成为：丹参3份、麦冬4份、茴香15份、草蔻15份、甘草15份、罗汉果20份、香叶15份、花椒20份、淡香木20份、香菜籽20份；需要所述调味料的原料组成为：料酒50份、酱油65份、胡椒粉35份、沙姜粉65份、高汤65份、大蒜粉65份、食盐65份、白糖55份、味精33份、芝麻油40份。
优选的，所述卤料还包括防腐剂。
优选的，所述防腐剂由以下重量百分含量的原料制成：苹果酸2.5%-3.5%、乳酸链球菌1.0%-3.5%、柠檬酸2.5%-3.5%、乳酸钠3.5%-4.5%、山梨酸钾1.0%-3.5%，余量为水。
优选的，所述高汤由牛骨、猪骨、羊骨或鸡肉中的一种熬制而成。
本发明具有以下有益效果：本发明加工酱卤肉的卤料，配方独特，卤制出来的食品在色、香、味等方面均有较大不同，具有独特的风味，用其卤制的酱卤肉芳香油润、咸中带鲜、味道醇郁、鲜香可口、酥嫩相宜、口味独特，能够充分迎合大众口味使消费者喜食且久吃不腻，本发明加工酱卤肉的卤料包括香辛料、调味料和防腐剂，香辛料丹参、麦冬、茴香、草蔻、甘草、罗汉果、香叶、花椒、淡香木、香菜籽搭配料酒、高汤、大蒜粉、沙姜粉、胡椒粉等调味料以及防腐剂，制成的卤料卤制出的酱卤肉口感好，留香时间长，营养丰富兼具保健功效，可满足人们对口感和健康的双重需要，使得料香味与酱卤肉味道相辅相成，且肉质色泽和口感好，并且原材料易得，不含任何性质的化学添加剂，调味效果好，可广泛用于各种食品的烹调，不仅能提高酱卤肉辅料利用率，满足人们自身需求，还能提高传统食品加工禽畜制品的经济价值，达到保护环境、促进可持续发展的目的；本发明加工酱卤肉的卤料的制备方法简单，操作简便，适于大规模工业化生产应用，产品销量高，经济效益好。
具体实施方式
为了使本发明的目的及优点更加清楚明白，以下结合实施例对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
实施例1：
一种酱卤肉加工方法，其特征在于，包括以下步骤：
S1：将原料清洗，切分，然后将原料放入煮锅内，其中，所述原料为猪肉，牛肉，鸡肉，鸭肉，鱼肉中的一种或几种；
S2：将卤料称好，用网状耐高温袋子将所述称好的卤料封装；
S3：向煮锅内加入所述卤料，煮至肉熟透为止，得卤好的肉；
S4：包装：将卤好的肉捞出放入包装容器中真空封装，后杀菌。
卤料包括香辛料和调味料，香辛料的原料组成为：丹参1-10份、麦冬1-10份、茴香5-20份、草蔻5-20份、甘草5-20份、罗汉果5-25份、香叶5-20份、花椒10-25份、淡香木10-25份、香菜籽10-25份；需要调味料的原料组成为：料酒30-60份、酱油40-80份、胡椒粉30-40份、沙姜粉50-80份、高汤40-90份、大蒜粉50-80份、食盐50-80份、白糖40-70份、味精25-40份、芝麻油25-50份。
卤料还包括防腐剂，防腐剂由以下重量百分含量的原料制成：苹果酸2.5%-3.5%、乳酸链球菌1.0%-3.5%、柠檬酸2.5%-3.5%、乳酸钠3.5%-4.5%、山梨酸钾1.0%-3.5%，余量为水，高汤由牛骨、猪骨、羊骨或鸡肉中的一种熬制而成。
实施例2：
一种酱卤肉加工方法，其特征在于，包括以下步骤：
S1：将原料清洗，切分，然后将原料放入煮锅内，其中，所述原料为猪肉，牛肉，鸡肉，鸭肉，鱼肉中的一种或几种；
S2：将卤料称好，用网状耐高温袋子将所述称好的卤料封装；
S3：向煮锅内加入所述卤料，煮至肉熟透为止，得卤好的肉；
S4：包装：将卤好的肉捞出放入包装容器中真空封装，后杀菌。
香辛料的原料组成为：丹参2-5份、麦冬2-5份、茴香12-18份、草蔻13-18份、甘草12-17份、罗汉果17-23份、香叶13-18份、花椒18-22份、淡香木17-21份、香菜籽16-22份；需要调味料的原料组成为：料酒45-55份、酱油60-70份、胡椒粉32-37份、沙姜粉60-70份、高汤55-75份、大蒜粉55-65份、食盐60-75份、白糖50-60份、味精30-37份、芝麻油30-42份。
卤料还包括防腐剂，防腐剂由以下重量百分含量的原料制成：苹果酸2.5%-3.5%、乳酸链球菌1.0%-3.5%、柠檬酸2.5%-3.5%、乳酸钠3.5%-4.5%、山梨酸钾1.0%-3.5%，余量为水，高汤由牛骨、猪骨、羊骨或鸡肉中的一种熬制而成。
实施例3：
一种酱卤肉加工方法，其特征在于，包括以下步骤：
S1：将原料清洗，切分，然后将原料放入煮锅内，其中，所述原料为猪肉，牛肉，鸡肉，鸭肉，鱼肉中的一种或几种；
S2：将卤料称好，用网状耐高温袋子将所述称好的卤料封装；
S3：向煮锅内加入所述卤料，煮至肉熟透为止，得卤好的肉；
S4：包装：将卤好的肉捞出放入包装容器中真空封装，后杀菌。
香辛料的原料组成为：丹参3份、麦冬4份、茴香15份、草蔻15份、甘草15份、罗汉果20份、香叶15份、花椒20份、淡香木20份、香菜籽20份；调味料的原料组成为：料酒50份、酱油65份、胡椒粉35份、沙姜粉65份、高汤65份、大蒜粉65份、食盐65份、白糖55份、味精33份、芝麻油40份。
卤料还包括防腐剂，防腐剂由以下重量百分含量的原料制成：苹果酸2.5%-3.5%、乳酸链球菌1.0%-3.5%、柠檬酸2.5%-3.5%、乳酸钠3.5%-4.5%、山梨酸钾1.0%-3.5%，余量为水，高汤由牛骨、猪骨、羊骨或鸡肉中的一种熬制而成。
本发明加工酱卤肉的卤料，配方独特，卤制出来的食品在色、香、味等方面均有较大不同，具有独特的风味，用其卤制的酱卤肉芳香油润、咸中带鲜、味道醇郁、鲜香可口、酥嫩相宜、口味独特，能够充分迎合大众口味使消费者喜食且久吃不腻，本发明加工酱卤肉的卤料包括香辛料、调味料和防腐剂，香辛料丹参、麦冬、茴香、草蔻、甘草、罗汉果、香叶、花椒、淡香木、香菜籽搭配料酒、高汤、大蒜粉、沙姜粉、胡椒粉等调味料以及防腐剂，制成的卤料卤制出的酱卤肉口感好，留香时间长，营养丰富兼具保健功效，可满足人们对口感和健康的双重需要，使得料香味与酱卤肉味道相辅相成，且肉质色泽和口感好，并且原材料易得，不含任何性质的化学添加剂，调味效果好，可广泛用于各种食品的烹调，不仅能提高酱卤肉辅料利用率，满足人们自身需求，还能提高传统食品加工禽畜制品的经济价值，达到保护环境、促进可持续发展的目的；本发明加工酱卤肉的卤料的制备方法简单，操作简便，适于大规模工业化生产应用，产品销量高，经济效益好。
以上所述仅是本发明的优选实施方式，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的前提下，还可以作出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。
Claims (7)
1.一种酱卤肉加工方法，其特征在于，包括以下步骤：
S1：将原料清洗，切分，然后将原料放入煮锅内，其中，所述原料为猪肉，牛肉，鸡肉，鸭肉，鱼肉中的一种或几种；
S2：将卤料称好，用网状耐高温袋子将所述称好的卤料封装；
S3：向煮锅内加入所述卤料，煮至肉熟透为止，得卤好的肉；
S4：包装：将卤好的肉捞出放入包装容器中真空封装，后杀菌。
2.根据权利要求1所述的一种酱卤肉加工方法，其特征在于，所述卤料包括香辛料和调味料，所述香辛料的原料组成为：丹参1-10份、麦冬1-10份、茴香5-20份、草蔻5-20份、甘草5-20份、罗汉果5-25份、香叶5-20份、花椒10-25份、淡香木10-25份、香菜籽10-25份；需要所述调味料的原料组成为：料酒30-60份、酱油40-80份、胡椒粉30-40份、沙姜粉50-80份、高汤40-90份、大蒜粉50-80份、食盐50-80份、白糖40-70份、味精25-40份、芝麻油25-50份。
3.根据权利要求2所述的一种酱卤肉加工方法，其特征在于：所述香辛料的原料组成为：丹参2-5份、麦冬2-5份、茴香12-18份、草蔻13-18份、甘草12-17份、罗汉果17-23份、香叶13-18份、花椒18-22份、淡香木17-21份、香菜籽16-22份；需要所述调味料的原料组成为：料酒45-55份、酱油60-70份、胡椒粉32-37份、沙姜粉60-70份、高汤55-75份、大蒜粉55-65份、食盐60-75份、白糖50-60份、味精30-37份、芝麻油30-42份。
4.根据权利要求2所述的一种酱卤肉加工方法，其特征在于：所述香辛料的原料组成为：丹参3份、麦冬4份、茴香15份、草蔻15份、甘草15份、罗汉果20份、香叶15份、花椒20份、淡香木20份、香菜籽20份；需要所述调味料的原料组成为：料酒50份、酱油65份、胡椒粉35份、沙姜粉65份、高汤65份、大蒜粉65份、食盐65份、白糖55份、味精33份、芝麻油40份。
5.根据权利要求2所述的一种酱卤肉加工方法，其特征在于：所述卤料还包括防腐剂。
6.根据权利要求4所述的一种酱卤肉加工方法，其特征在于：所述防腐剂由以下重量百分含量的原料制成：苹果酸2.5%-3.5%、乳酸链球菌1.0%-3.5%、柠檬酸2.5%-3.5%、乳酸钠3.5%-4.5%、山梨酸钾1.0%-3.5%，余量为水。
7.根据权利要求2所述的一种酱卤肉加工方法，其特征在于：所述高汤由牛骨、猪骨、羊骨或鸡肉中的一种熬制而成。
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| CN114287576A (zh) * | 2021-11-16 | 2022-04-08 | 四川董记食品有限公司 | 一种冷冻酱卤肉制品及其制备方法和解冻方法 |
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