CN111357965A - 一种补脾益肾的卤料配方及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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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Abstract
本发明公开了一种补脾益肾的卤料配方,包括以下原料组成:八角、桂皮、草果、木香、花椒、丁香、香茅草、山楂、白胡椒、孜然、荜拨、良姜、甘松、红豆蔻、白寇、香果、香砂仁、千里香、当归、小茴香、山奈、香叶、白芷、黄栀子、甘草、排草、生姜、红曲米、枸杞、山药、莲子、党参、白术、菟丝子。还包括其制备方法,拣货除尘去杂、炒干去潮、粉碎、配比拌均、分装消毒包装。本发明采用多种中药材实现补脾益肾的效果,将中药和食材结合达到药补的效果,特别是针对于脾胃和肾,具有温补功效。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种补脾益肾的卤料配方及其制备方法。
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。
卤料有浓烈的芳香味,可去除食品原料的腥膻味,和增加食品的香味的功能。把卤料放在卤锅中加水熬制就做成了卤水,不同的卤料配方可做成不同香型的卤水。市场上配卤料的香料有几百中,比较常见的有八角,桂皮,花椒,甘松,小茴香,白寇,肉寇,砂仁,香叶,公丁香,母丁香,沙姜,南姜,香茅草,甘草,草果等。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。
但是目前的卤料并未将药补和食补充分结合起来,未能够充分发挥中药材在卤料中的重要作用。
发明内容
有鉴于此,本发明的目的是针对现有技术的不足,提供一种补脾益肾的卤料配方及其制备方法,采用多种中药材实现补脾益肾的效果,将中药和食材结合达到药补的效果。
为解决上述技术问题,本发明所采取的技术方案是:
一种补脾益肾的卤料配方,由以下重量份的原料组成:八角20~40份、桂皮13~24份、草果6~14份、木香10~20份、花椒5~11份、丁香1~5份、香茅草1~5份、山楂5~11份、白胡椒5~11份、孜然3~9份、荜拨1~5份、良姜5~11份、甘松3~9份、红豆蔻7~13份、白寇3~7份、香果7~13份、香砂仁3~7份、千里香3~7份、当归2~6份、小茴香14~26份、山奈7~13份、香叶3~9份、白芷7~13份、黄栀子5~11份、甘草3~9份、排草2~6份、生姜20~40份、红曲米20~40份、枸杞7~13份、山药5~11份、莲子5~11份、党参5~11份、白术5~11份、菟丝子5~11份。
进一步的,补脾益肾的卤料配方,由以下重量份的原料组成:八角3o份、桂皮19份、草果10份、木香15份、花椒8份、丁香3份、香茅草3份、山楂8份、白胡椒8份、孜然6份、荜拨3份、良姜8份、甘松6份、红豆蔻10份、白寇5份、香果10份、香砂仁5份、千里香5份、当归4份、小茴香2o份、山奈10份、香叶6份、白芷10份、黄栀子8份、甘草6份、排草4份、生姜30份、红曲米30份、枸杞10份、山药8份、莲子8份、党参8份、白术8份、菟丝子8份。
进一步的,其中草果在使用前将内部的籽去除。
一种补脾益肾的卤料配方的制备方法,包括如下步骤:
S1、拣货除尘去杂:通过机器对原材料大小进行分拣,择优弃劣,并采用去风除尘;
S2、炒干去潮:冷锅放入原材料开始烘干,在升温的过程中翻炒烘干;
S3、粉碎:将各原材料分类进行粉碎;
S4、配比拌均:按照各原材料的重量份对各个原材料进行配比,然后搅拌均匀;
S5、分装消毒包装:称重对卤料进行分装,微波消毒之后添加外包装。
进一步的,步骤S2中,白术的烘干采用灶心土炒。
进一步的,步骤S2中,菟丝子通过盐炒烘干,并在放凉后再粉碎。
进一步的,步骤S3中,粉碎后的颗粒直径小于三毫米。
本发明的上述技术方案的有益效果如下:
众所周知,卤料中的原料用量要适当,过多则卤制成品药味大、苦涩味重、色泽暗;过少则卤制成品香味不足。并且现有的卤料都是注重于味道,并没有将卤料中的药材成分很好的发挥出来,无法形成一个很好的配比对身体健康进行调整。
在本发明中甘松归脾、胃经,理气止痛,开郁醒脾。红豆蔻归脾、肺经,散寒燥湿,醒脾消食。白寇化湿,行气,温中,止呕;理气宽中,燥寒湿,解酒毒,治胃痛腹胀、噫气反胃等症。当归归肝、心、脾经,补血活血,调经止痛,润肠通便。山奈归脾、胃经,温中化湿,行气止痛,用于胸腹冷痛,寒湿吐泻。白芷归肺,脾,胃经,解表散寒,祛风止痛,通鼻窍,燥湿止带,消肿排脓,祛风止痒。甘草归心、肺、脾、胃经,补脾益气,清热解毒,祛痰止咳,缓急止痛,调和诸药。生姜归肺、脾、胃经,具有解表散寒、温中止呕、温肺止咳、解毒的功效。枸杞子可以滋补肾阴、清肝明目。山药健脾,补肺,固肾,益精。莲子归脾、肾、心经,补脾止泻,止带,益肾涩精,养心安神。党参归脾、肺经,补中,益气,生津。治脾胃虚弱,气血两亏,体倦无力,食少,口渴,久泻,脱肛。菟丝子归肝、肾、脾经,补益肝肾,固精缩尿,安胎,明目,止泻。
本发明在烘干时温度逐渐升高,风味物质慢慢的释放出来,火与药材食材达到契合的状态,使卤料具有增味提香的作用,卤制的食品味道鲜美、回味悠长,满足人们口味多样化的需求;香辛料自身具有抗氧化、防腐和抑菌作用,可延长卤制食物的保质期;不含任何化学合成成分,可卤制出具有保健功能的绿色食品,有益身体健康。
本发明采用多种中药材实现补脾益肾的效果,将中药和食材结合达到药补的效果,特别是针对于脾胃和肾,具有温补功效。
具体实施方式
下面将结合本发明的实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例一
本实施例提供了一种补脾益肾的卤料配方,由以下重量份的原料组成:八角3o份、桂皮19份、草果(去籽)10份、木香15份、花椒8份、丁香3份、香茅草3份、山楂8份、白胡椒8份、孜然6份、荜拨3份、良姜8份、甘松6份、红豆蔻10份、白寇5份、香果10份、香砂仁5份、千里香5份、当归4份、小茴香2o份、山奈10份、香叶6份、白芷10份、黄栀子8份、甘草6份、排草4份、生姜30份、红曲米30份、枸杞10份、山药8份、莲子8份、党参8份、白术8份、菟丝子8份。
该补脾益肾的卤料配方的制备方法,包括如下步骤:
S1、拣货除尘去杂:通过机器对原材料大小进行分拣,择优弃劣,并采用去风除尘,使原材料香味能够挥发出来;
S2、炒干去潮:冷锅放入原材料开始烘干,在升温的过程中翻炒烘干,利用温度控制在凉火,到温火到高温慢炒,火与药材食材达到契合的状态;
S3、粉碎:将各原材料分类进行粉碎;
S4、配比拌均:按照各原材料的重量份对各个原材料进行配比,然后搅拌均匀;
S5、分装消毒包装:称重对卤料进行分装,微波消毒之后添加外包装。
步骤S2中,白术的烘干采用灶心土炒。
步骤S2中,菟丝子通过盐炒烘干,并在放凉后再粉碎。
步骤S3中,粉碎后的颗粒直径小于三毫米。
实施例二
本实施例提供了一种补脾益肾的卤料配方,由以下重量份的原料组成:八角23份、桂皮15份、草果(去籽)7份、木香12份、花椒6份、丁香2份、香茅草4份、山楂6份、白胡椒10份、孜然4份、荜拨2份、良姜6份、甘松8份、红豆蔻12份、白寇4份、香果8份、香砂仁4份、千里香4份、当归3份、小茴香25份、山奈12份、香叶4份、白芷12份、黄栀子6份、甘草8份、排草3份、生姜35份、红曲米25份、枸杞6份、山药10份、莲子10份、党参6份、白术7份、菟丝子6份。
该补脾益肾的卤料配方的制备方法,包括如下步骤:
S1、拣货除尘去杂:通过机器对原材料大小进行分拣,择优弃劣,并采用去风除尘,使原材料香味能够挥发出来;
S2、炒干去潮:冷锅放入原材料开始烘干,在升温的过程中翻炒烘干,利用温度控制在凉火,到温火到高温慢炒,火与药材食材达到契合的状态;
S3、粉碎:将各原材料分类进行粉碎;
S4、配比拌均:按照各原材料的重量份对各个原材料进行配比,然后搅拌均匀;
S5、分装消毒包装:称重对卤料进行分装,微波消毒之后添加外包装。
步骤S2中,白术的烘干采用灶心土炒。
步骤S2中,菟丝子通过盐炒烘干,并在放凉后再粉碎。
步骤S3中,粉碎后的颗粒直径小于三毫米。
实施例三
一种补脾益肾的卤料配方,由以下重量份的原料组成:八角36份、桂皮22份、草果(去籽)13份、木香8份、花椒10份、丁香4份、香茅草4份、山楂9份、白胡椒9份、孜然5份、荜拨2份、良姜9份、甘松8份、红豆蔻11份、白寇4份、香果11份、香砂仁6份、千里香4份、当归3份、小茴香18份、山奈9份、香叶4份、白芷12份、黄栀子9份、甘草4份、排草3份、生姜22份、红曲米23份、枸杞8份、山药7份、莲子6份、党参10份、白术7份、菟丝子10份。
该补脾益肾的卤料配方的制备方法,包括如下步骤:
S1、拣货除尘去杂:通过机器对原材料大小进行分拣,择优弃劣,并采用去风除尘,使原材料香味能够挥发出来;
S2、炒干去潮:冷锅放入原材料开始烘干,在升温的过程中翻炒烘干,利用温度控制在凉火,到温火到高温慢炒,火与药材食材达到契合的状态;
S3、粉碎:将各原材料分类进行粉碎;
S4、配比拌均:按照各原材料的重量份对各个原材料进行配比,然后搅拌均匀;
S5、分装消毒包装:称重对卤料进行分装,微波消毒之后添加外包装。
步骤S2中,白术的烘干采用灶心土炒。
步骤S2中,菟丝子通过盐炒烘干,并在放凉后再粉碎。
步骤S3中,粉碎后的颗粒直径小于三毫米。
实施例四
一种补脾益肾的卤料配方,由以下重量份的原料组成:八角28份、桂皮17份、草果(去籽)11份、木香14份、花椒7份、丁香4份、香茅草4份、山楂9份、白胡椒9份、孜然5份、荜拨4份、良姜9份、甘松5份、红豆蔻9份、白寇6份、香果12份、香砂仁6份、千里香6份、当归5份、小茴香25份、山奈9份、香叶8份、白芷11份、黄栀子7份、甘草8份、排草3份、生姜26份、红曲米28份、枸杞9份、山药9份、莲子10份、党参10份、白术8份、菟丝子10份。
该补脾益肾的卤料配方的制备方法,包括如下步骤:
S1、拣货除尘去杂:通过机器对原材料大小进行分拣,择优弃劣,并采用去风除尘,使原材料香味能够挥发出来;
S2、炒干去潮:冷锅放入原材料开始烘干,在升温的过程中翻炒烘干,利用温度控制在凉火,到温火到高温慢炒,火与药材食材达到契合的状态;
S3、粉碎:将各原材料分类进行粉碎;
S4、配比拌均:按照各原材料的重量份对各个原材料进行配比,然后搅拌均匀;
S5、分装消毒包装:称重对卤料进行分装,微波消毒之后添加外包装。
步骤S2中,白术的烘干采用灶心土炒。
步骤S2中,菟丝子通过盐炒烘干,并在放凉后再粉碎。
步骤S3中,粉碎后的颗粒直径小于三毫米。
针对本发明补脾益肾的效果,特选用羊内腰进行卤煮,羊腰子含有丰富蛋白质、维生素a、铁、磷、硒等营养元素,有生精益血、壮阳补肾功效。但是羊内腰膻味很大,现有卤料很难压制膻味,使得羊内腰卤煮之后难以下咽。
在卤煮羊内腰时,先将其清洗干净,在羊腰内侧十字切花,然后冷水下锅,锅开之后将羊内腰捞出清洗干净,取实施例一的卤料加入锅中,添入冷水,锅开之后下入羊内腰,通过篦子和配重块将羊内腰充分压入水中,卤煮最少一个小时后出锅。
经品尝,卤煮后的羊内腰无腥膻味道,卤料给予羊内腰更多的香味,且与卤煮后的羊内腰口感配合,味道鲜美、回味悠长。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (7)
1.一种补脾益肾的卤料配方,其特征在于:由以下重量份的原料组成:八角20~40份、桂皮13~24份、草果6~14份、木香10~20份、花椒5~11份、丁香1~5份、香茅草1~5份、山楂5~11份、白胡椒5~11份、孜然3~9份、荜拨1~5份、良姜5~11份、甘松3~9份、红豆蔻7~13份、白寇3~7份、香果7~13份、香砂仁3~7份、千里香3~7份、当归2~6份、小茴香14~26份、山奈7~13份、香叶3~9份、白芷7~13份、黄栀子5~11份、甘草3~9份、排草2~6份、生姜20~40份、红曲米20~40份、枸杞7~13份、山药5~11份、莲子5~11份、党参5~11份、白术5~11份、菟丝子5~11份。
2.如权利要求1所述的补脾益肾的卤料配方,其特征在于:补脾益肾的卤料配方,由以下重量份的原料组成:八角3o份、桂皮19份、草果10份、木香15份、花椒8份、丁香3份、香茅草3份、山楂8份、白胡椒8份、孜然6份、荜拨3份、良姜8份、甘松6份、红豆蔻10份、白寇5份、香果10份、香砂仁5份、千里香5份、当归4份、小茴香2o份、山奈10份、香叶6份、白芷10份、黄栀子8份、甘草6份、排草4份、生姜30份、红曲米30份、枸杞10份、山药8份、莲子8份、党参8份、白术8份、菟丝子8份。
3.如权利要求1或2所述的补脾益肾的卤料配方,其特征在于:其中草果在使用前将内部的籽去除。
4.一种基于权利要求1或2的补脾益肾的卤料配方的制备方法,其特征在于:包括如下步骤:
S1、拣货除尘去杂:通过机器对原材料大小进行分拣,择优弃劣,并采用去风除尘;
S2、炒干去潮:冷锅放入原材料开始烘干,在升温的过程中翻炒烘干;
S3、粉碎:将各原材料分类进行粉碎;
S4、配比拌均:按照各原材料的重量份对各个原材料进行配比,然后搅拌均匀;
S5、分装消毒包装:称重对卤料进行分装,微波消毒之后添加外包装。
5.如权利要求4所述的补脾益肾的卤料配方的制备方法,其特征在于:步骤S2中,白术的烘干采用灶心土炒。
6.如权利要求4所述的补脾益肾的卤料配方的制备方法,其特征在于:步骤S2中,菟丝子通过盐炒烘干,并在放凉后再粉碎。
7.如权利要求4所述的补脾益肾的卤料配方的制备方法,其特征在于:步骤S3中,粉碎后的颗粒直径小于三毫米。
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