CN110973565A - 一种牛肉面复合汤料配方及其生产工艺 - Google Patents
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
本申请公开了一种牛肉面复合汤料配方,由以下重量份的原料组成:八角10-18份、花椒3-5份、孜然6-10份、小茴香4-6份、白胡椒5-8份、草果8-14份、烟桂5-6份、肉蔻2-4份、干姜5-10份、辅料40‑68份,所述辅料由以下重量份的原料组成:盐10-16份、味精6-12份、鸡精10-18份、鸡粉8-12份、花生6-10份。本申请还公开了一种牛肉面复合汤料生产工艺。本发明在烹饪的时候,通过各个原料的和辅料的中和,在烹饪中减少调料的添加种类,避免部分调料未添加或者添加不均匀影响口感的问题,且味道适中,口感好,气味纯正,无异味,减少添加调料的时间,使用方便。
Description
技术领域
本发明涉及调味品技术领域,尤其涉及一种牛肉面复合汤料配方及其生产工艺。
背景技术
复合调味料是指两种以上调味料为主要原料、添加(或不添加)油脂、天然香辛料及动植物等成分,采用物理的或者生物的技术措施进行加工处理及包装,最终制成可供安全食用的一类定型调味料产品,随着人民生活水平的提高和食品工业的迅速发展,调味品的生产和市场出现了空前的繁荣和兴旺,并逐步向营养、卫生、方便和适口的方向发展,将使产品在目前的基础上进一步完善和提高,调味品行业具有发展速度快、产量大、品种多、销售面广、经济效益好等特点,近年来,中国调味品行业有了较大发展,并以严格的质量管理,保证了产品质量,在增加品种的同时也使产品达到规模化生产,调味品目前最为主要的销售渠道,就是餐饮,餐饮业的快速发展带动了调味品的发展,也使得调味品市场飞速发展。
随着生活节奏的加快,人们也越来越追求快捷的烹饪方式,快捷的牛肉面也越来越收到欢迎,由于调料的种类较多,而在家庭的调汤时难以将调料按照比例合适的加入食材当中,导致在烹饪中由于经验不足,部分调料的味道偏重,或者遗忘部分调料的添加,影响食物的味道,餐厅的的厨师,都是自己去调料铺粉调料,然后自己把再把调料按照他们的配方配掺起来,但是手工操作,分量不好控制,时大时小,暴露操作,容易跑味,不注重原材料的质量,操作费事费力,为此我们提出了一种牛肉面复合汤料配方及其生产工艺来解决上述问题。
发明内容
本申请提供了一种牛肉面复合汤料配方及其生产工艺,解决了在烹饪时难以将调料按照比例合适的加入食材当中,导致在烹饪中由于经验不足,部分调料的味道偏重,或者遗忘部分调料的添加,影响食物的味道的问题。
本申请提供了一种牛肉面复合汤料配方,由以下重量份的原料组成:八角10-18份、花椒3-5份、孜然6-10份、小茴香4-6份、白胡椒5-8份、草果8-14份、烟桂5-6份、肉蔻2-4份、干姜5-10份、辅料40-68份,所述辅料由以下重量份的原料组成:盐10-16份、味精6-12份、鸡精10-18份、鸡粉8-12份、花生6-10份。
优选地,所述牛肉面复合汤料配方,由以下重量份的原料组成:八角12份、花椒4份、孜然8份、小茴香4份、白胡椒6份、草果10份、烟桂5份、肉蔻3份、干姜7份、盐12份、味精7份、鸡精12份、鸡粉9份、花生8份。
一种牛肉面复合汤料生产工艺,包括一下步骤:
S1,将原料经拣选、去杂洗净后烘干;
S2,将原料进行烘焙或翻炒;
S3,对原料进行粉碎,粉碎进行筛选;
S4,筛选后的原料进行配料,送入均质机中均质;
S5,均质完毕后,进行封装入库。
优选地,所述烘焙或所述翻炒的温度为80-180摄氏度。
优选地,所述筛选采用100目筛。
由以上技术方案可知,本申请先对除辅料以外的所有原料进行拣选、去杂,然后洗净,经过烘干机烘干,再对上述原料在180摄氏度的铁锅进行翻炒,或在180摄氏度的烤箱里进行烘烤,提高调味品的味道,同时减少水份方便后续粉碎,然后对烘干后的原料进行粉碎,粉碎后经过100目筛进行筛选,对筛选后的原料进行配料,送入均质机中均质,便于溶解和食用,提高口感,均质完毕后,进行封装,在阴凉、通风、干燥处保存。
与现有技术相比,本发明的有益效果是:
1、通过各个原料的和辅料的中和,口感好,解决了忘记或者添加不均匀影响口感的问题,不需要再控制各个调味料的分量,降低烹饪时放调料的难度,提高烹饪效率;
2、通过烘焙、粉碎筛选和均质,提高调料的口感和不溶性灰分,对调料进行有效的利用。
综上所述,本发明在烹饪的时候,通过各个原料的和辅料的中和,在烹饪中减少调料的添加种类,避免部分调料未添加或者添加不均匀影响口感的问题,且味道适中,口感好,气味纯正,无异味,减少添加调料的时间,使用方便。
附图说明
为了更清楚地说明本申请的技术方案,下面将对实施案例中所需要使用的附图作简单地介绍,显而易见地,对于本领域普通技术人员而言,在不付出创造性劳动性的前提下,还可以根据这些附图获得其他的附图。
图1为本发明提出的一种牛肉面复合汤料生产工艺的结构示意图。
具体实施方式
为了使本技术领域的人员更好地理解本申请中的技术方案,下面将结合附图,对本申请实施例中的技术方案进行清楚、完整地描述。
一种牛肉面复合汤料配方,由以下重量份的原料组成:八角10-18份、花椒3-5份、孜然6-10份、小茴香4-6份、白胡椒5-8份、草果8-14份、烟桂5-6份、肉蔻2-4份、干姜5-10份、辅料40-68份,所述辅料由以下重量份的原料组成:盐10-16份、味精6-12份、鸡精10-18份、鸡粉8-12份、花生6-10份。
本发明中牛肉面复合汤料配方,由以下重量份的原料组成:八角12份、花椒4份、孜然8份、小茴香4份、白胡椒6份、草果10份、烟桂5份、肉蔻3份、干姜7份、盐12份、味精7份、鸡精12份、鸡粉9份、花生8份。
一种牛肉面复合汤料生产工艺,包括一下步骤:
S1,将原料经拣选、去杂洗净后烘干,去除杂质并去除水份,提高调味料的质量;
S2,将原料进行烘焙或翻炒,烘焙或翻炒的温度为80-180摄氏度,提高调味品的味道,同时减少水份方便后续粉碎;
S3,对原料进行粉碎,粉碎进行筛选,筛选采用100目筛,减少杂质的产生;
S4,筛选后的原料进行配料,送入均质机中均质,便于溶解和食用,提高口感;
S5,均质完毕后,进行封装入库,预包装食品标签通则GB7718食品安全国家标准;
封装分为内包装和外包装,内包装用符合食品安全要求和相关规定的材料包装,包装定量误差应符合国家质量监督检验检疫总局令(2005)第75号,外包装用纸箱装。
在生产中味精需要符合GB2720食品安全国家标准;
食用盐符合GB2721食品安全国家标准;
水分的测定符合GB5009.3食品安全国家标准;
灰分的测定符合GB5009.4食品安全国家标准;
铅的测定符合5009.12食品安全国家标准;
氯化物的测定符合GB5009.44食品安全国家标准。
以同批原料生产加工的同一种类的产品为一批,在每批产品中随机抽样500g进行检验,每批产品须经质检部门检验合格后附有合格证方可出厂,检验项目为净含量、感官指标、水分、酸不溶性灰分,检验如有不合格项目,可在同批产品中加倍抽样对不合格项目进行复检,以复检结果为准;
感官指标为包装后需要保证调料色泽正常,气味纯正,无异味,呈粉状,无结块,无肉眼可见外来杂质,水分/(%)≤18.0、酸不溶性灰分/(%)≤2.5;
在转移时应使用食品专用运输车,不得与有毒、有害及有异味的物品一起运输,运输过程中应防止日晒、雨淋、重压,搬运时应轻拿轻放,不得抛摔;
入库应贮存在阴凉、通风、干燥的库房内。不得与有毒、有害及有异味的物品共同存放,产品码放应离地面10cm以上,离墙壁20cm以上。
由以上技术方案可知,先对除辅料以外的所有原料进行拣选、去杂,然后洗净,经过烘干机烘干,再对上述原料在180摄氏度的铁锅进行翻炒,或在180摄氏度的烤箱里进行烘烤,提高调味品的味道,同时减少水份方便后续粉碎,然后对烘干后的原料进行粉碎,粉碎后经过100目筛进行筛选,对筛选后的原料进行配料,送入均质机中均质,便于溶解和食用,提高口感,均质完毕后,进行封装,在阴凉、通风、干燥处保存。
本领域技术人员在考虑说明书及实践这里公开的申请后,将容易想到本申请的其它实施方案。本申请旨在涵盖本申请的任何变型、用途或者适应性变化,这些变型、用途或者适应性变化遵循本申请的一般性原理并包括本申请未公开的本技术领域中的公知常识或惯用技术手段。说明书和实施例仅被视为示例性的,本申请的真正范围由权利要求指出。
应当理解的是,本申请并不局限于上面已经描述并在附图中示出的精确结构,并且可以在不脱离其范围进行各种修改和改变。以上所述的本申请实施方式并不构成对本申请保护范围的限定。
Claims (5)
1.一种牛肉面复合汤料配方,其特征在于,由以下重量份的原料组成:八角10-18份、花椒3-5份、孜然6-10份、小茴香4-6份、白胡椒5-8份、草果8-14份、烟桂5-6份、肉蔻2-4份、干姜5-10份、辅料40-68份,所述辅料由以下重量份的原料组成:盐10-16份、味精6-12份、鸡精10-18份、鸡粉8-12份、花生6-10份。
2.根据权利要求1所述牛肉面复合汤料配方,其特征在于,由以下重量份的原料组成:八角12份、花椒4份、孜然8份、小茴香4份、白胡椒6份、草果10份、烟桂5份、肉蔻3份、干姜7份、盐12份、味精7份、鸡精12份、鸡粉9份、花生8份。
3.一种牛肉面复合汤料生产工艺,其特征在于,包括一下步骤:
S1,将原料经拣选、去杂洗净后烘干;
S2,将原料进行烘焙或翻炒;
S3,对原料进行粉碎,粉碎进行筛选;
S4,筛选后的原料进行配料,送入均质机中均质;
S5,均质完毕后,进行封装入库。
4.根据权利要求3所述的一种牛肉面复合汤料生产工艺,其特征在于,所述烘焙或所述翻炒的温度为80-180摄氏度。
5.根据权利要求3所述的一种牛肉面复合汤料生产工艺,其特征在于,所述筛选采用100目筛。
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网友: "大家好。我是给兰州拉面配料的。", 《百度贴吧,兰州拉面吧,HTTPS://TIEBA.BAIDU.COM/P/3399667489》 * |
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