CN111374292A - 一种可养血补气的卤料、制备及其应用 - Google Patents
一种可养血补气的卤料、制备及其应用 Download PDFInfo
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Abstract
本发明提供一种可养血补气的卤料、制备及其应用,该卤料包括主料,3~8份中药料,2~4份复合增鲜料和4~10份调味辅料;主料包括3~5份丁香,6~10份山奈,3~7份小茴香,10~15份大料,6~10份花椒,8~12份桂皮,5~10份陈皮,1~3份草果和1~3份五香粉;复合增鲜料包括8~12份斑兰叶,1~3份紫苏叶,3~5份柠檬香茅和3~5份毛茸薄荷;中药料包括:10~15份枸杞,6~10份当归,3~5份党参,1~3份黄芪,2~4份玉竹,2~4份大枣和5~8份山药;本发明的卤料不仅具有良好的养血补气功效,并且形成了独特的天然浓郁清香和别样的风味,提高卤料的鲜味和口感,适用性广。
Description
技术领域
本发明涉及食品加工技术领域,特别涉及一种可养血补气的卤料、制备及其应用。
背景技术
卤制食品是我国的传统食品。卤料是制作卤制品的调料,主要通过利用卤料的浓烈芳香味,去除食品原料的腥膻味,同时进一步增加食品的风味和口感。现有市场上卤料配方和卤制方法多种多样,其所带来的口感、风味等也各不相同。
但随着人们对卤味鲜味的要求越来越高,目前的卤料配方制备的卤制品的口感差异较大,尤其是在为了搭配相应的中药材,以达到有效增加补益保健功效时,往往容易导致卤制食品的风味降低,咸涩味增加,药味大,鲜味不足,口感大大降低,适用性低的问题。因此,对于实现卤料的良好的补益保健功能,同时提高良好的风味口感,对卤制食品的生产具有重要作用,更加满足消费者的健康需要。
发明内容
鉴于此,本发明提出一种可养血补气且口感鲜美嫩滑、风味独特的卤料、制备及其应用,适用性广,可适用于肉质食品,蛋、豆制品,鸡、鸭、猪脚,动物内脏等多种食材的卤制。
本发明的技术方案是这样实现的:
本发明提供一种可养血补气的卤料,按照重量份数比,包括12~18份主料,3~8份中药料,2~4份复合增鲜料和4~10份调味辅料;
所述主料,按照重量份数比,包括3~5份丁香,6~10份山奈,3~7份小茴香,10~15份大料,6~10份花椒,8~12份桂皮,5~10份陈皮,1~3份草果和1~3份五香粉;所述复合增鲜料,按照重量份数比,包括8~12份斑兰叶,1~3份紫苏叶,3~5份柠檬香茅和3~5份毛茸薄荷;所述中药料,按照重量份数比,包括:10~15份枸杞,6~10份当归,3~5份党参,1~3份黄芪,2~4份玉竹,2~4份大枣和5~8份山药。本发明提出一种可养血补气的卤料,采用以丁香、香奈、茴香、大料等作为主料,搭配枸杞、当归、党参等中药料和由斑兰叶、紫苏叶、柠檬香茅和毛茸薄荷复配而成的复合增鲜料,有效解决了现有保健卤料的药物大、鲜味不足、风味口感低的不足。其中,通过将卤料主料、中药料与复合增效料进行优选组合,并控制其一定用量配比,使卤料具有良好的养血补气功效,同时,利用由一定比例的斑兰叶、紫苏叶、柠檬香茅和毛茸薄荷组合而成复合增鲜料,不仅有效调和了中药料味和食材的腥膻味,提高卤制食品的风味,形成了独特的天然浓郁清香和别样的风味,而且具有良好的增鲜效果,利用其与食材之间的鲜味物质的协同作用,提高卤料的鲜味和口感,使卤制食品肉质Q弹,鲜美嫩滑,爽口不油腻,色美皮脆,适用性广,可适用于肉质食品,蛋、豆制品,鸡、鸭、猪脚,动物内脏等多种食材的卤制,包括:鸡、鸭蛋、豆条、猪肉、鸭肉、鸡肉、牛肉、猪脚、鸡脚、鸭脚、肝脏、肠等。
进一步说明,所述调味辅料,按照重量份比,2~5份盐,8~12份糖,15~25份生抽,10~20份辣椒,1~3份味素,10~15份花生油,5~7份老姜,5~10份蒜头和8~15陈酒。搭配一定配比的调味辅料,使卤料的风味更纯正,提高卤制食品的肉质和口感。
更优选的,按照重量份数比,包括15份主料,5份中药料,3份复合增鲜料和7份调味辅料。
更优选的,所述主料,按照重量份数比,包括:4份丁香,8份山奈,5份小茴香,12份大料,8份花椒,10份桂皮,8份陈皮,2份草果和2份五香粉。
更优选的,所述中药料,按照重量份数比,包括:13份枸杞,8份当归,4份党参,2份黄芪,3份玉竹,3份大枣和6份山药。
更优选的,所述复合增鲜料,按照重量份数比,包括10份斑兰叶,2份紫苏叶,4份柠檬香茅和4份毛茸薄荷。
一种可养血补气的卤料的制备方法,包括主料预制料、中药预制料、复合增鲜料预制料和组合卤料包的制备,步骤如下:
(1)主料预制料:按重量份数称取各主料原料,除杂洗净后混合,于45~55℃烘箱中烘干,碾碎过60~80目筛,得到主料预制料;
(2)中药料预制料:按重量份数称取各中药原料,除杂洗净后混合,于30~35℃的烘箱中烘干,碾碎过60~80目筛,得到中药料预制料;
(3)复合增鲜料预制料:按重量份数取新鲜斑兰鲜叶、柠檬香茅和毛茸薄荷,除杂洗净后,放入沸水焯至30~60s,捞出自热冷却后,于8~10℃下冻干,碾碎过60~80目筛,得到复合增鲜料预制料;
(4)分别将上述主料预制料、中药料预制料和复合增鲜料预制料按照重量份数比为:(12~18):(3~8):(2~4)分别装入纱布包中,得到组合卤料包,将组合卤料包搭配调味辅料,即可用于制备养气补血的卤制品。通过分别制备一定粒度的主料预制料、中药预制料和复合增效料,并按照一定比例进行独立包装,获得组合卤料包,更有利于在卤制的过程中,对卤料的调控,使卤制更加简单方便,同时方便对不同食材达到有效的增鲜和卤制入味,适用性好。
一种可养血补气的卤料在卤制品中的应用,包括对肉质食品、动物内脏和蛋、豆质制品的卤制。
与现有技术相比,本发明的有益效果是:本发明采用以丁香、香奈、茴香、大料等作为主料,搭配枸杞、当归、党参等中药料和由斑兰叶、紫苏叶、柠檬香茅和毛茸薄荷复配而成的复合增鲜料,有效解决了现有保健卤料的药物大、鲜味不足、风味口感低的不足。
其中,通过将卤料主料、中药料与复合增效料进行优选组合,并控制其一定用量配比,使卤料具有良好的养血补气功效,同时,利用由一定比例的斑兰叶、紫苏叶、柠檬香茅和毛茸薄荷组合而成复合增鲜料,有效调和了中药料味和食材的腥膻味,提高卤制食品的风味,形成了独特的天然浓郁清香和别样的风味,而且具有良好的增鲜效果,提高卤料的鲜味和口感,使卤制食品肉质Q弹,鲜美嫩滑,爽口不油腻,色美皮脆,适用性广。
具体实施方式
为了更好理解本发明技术内容,下面提供具体实施例,对本发明做进一步的说明。
本发明实施例所用的实验方法如无特殊说明,均为常规方法。
本发明实施例所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
实施例1-一种可养血补气的卤料,按照重量份数比,包括12份主料、3份中药料、2份复合增鲜料和4份调味辅料;
所述主料,按照重量份数比,包括:3份丁香,6份山奈,3份小茴香,10份大料,6份花椒,8份桂皮,5份陈皮,1份草果和1份五香粉;
所述复合增鲜料,按照重量份数比,包括8份斑兰叶,1份紫苏叶,3份柠檬香茅和3份毛茸薄荷;
所述中药料,按照重量份数比,包括:10份枸杞,6份当归,3份党参,1份黄芪,2份玉竹,2份大枣和5份山药;
所述调味辅料,按照重量份比,2份盐,8份糖,15份生抽,10份辣椒,1份味素,10份花生油,5份老姜,5份蒜头和8陈酒。
根据上述配方,卤料的制备包括:(1)主料预制料:按重量份数称取各主料原料,除杂洗净后混合,于45℃烘箱中烘干,碾碎过60~80目筛,得到主料预制料;
(2)中药料预制料:按重量份数称取各中药原料,除杂洗净后混合,于30℃的烘箱中烘干,碾碎过60~80目筛,得到中药料预制料;
(3)复合增鲜料预制料:按重量份数取新鲜斑兰鲜叶、柠檬香茅和毛茸薄荷,除杂洗净后,放入沸水焯至30s,捞出自热冷却后,于8℃下冻干,碾碎过60~80目筛,得到复合增鲜料预制料;
(4)分别将上述主料预制料、中药料预制料和复合增鲜料预制料按照重量份数比为:12:3:2分别装入纱布包中,得到组合卤料包,将组合卤料包搭配调味辅料,即可用于制备养气补血的卤制品。
实施例2-一种可养血补气的卤料,按照重量份数比,包括18份主料、8份中药料、4份复合增鲜料和10份调味辅料;
所述主料,按照重量份数比,包括:5份丁香,10份山奈,7份小茴香,15份大料,10份花椒,12份桂皮,10份陈皮,3份草果和3份五香粉;
所述复合增鲜料,按照重量份数比,包括12份斑兰叶,3份紫苏叶,5份柠檬香茅和5份毛茸薄荷;
所述中药料,按照重量份数比,包括:15份枸杞,10份当归,5份党参,3份黄芪,4份玉竹,4份大枣和8份山药;
所述调味辅料,按照重量份比,5份盐,12份糖,25份生抽,20份辣椒,3份味素,15份花生油,7份老姜,10份蒜头和15陈酒。
根据上述配方,卤料的制备包括:(1)主料预制料:按重量份数称取各主料原料,除杂洗净后混合,于55℃烘箱中烘干,碾碎过60~80目筛,得到主料预制料;
(2)中药料预制料:按重量份数称取各中药原料,除杂洗净后混合,于35℃的烘箱中烘干,碾碎过60~80目筛,得到中药料预制料;
(3)复合增鲜料预制料:按重量份数取新鲜斑兰鲜叶、柠檬香茅和毛茸薄荷,除杂洗净后,放入沸水焯至60s,捞出自热冷却后,于10℃下冻干,碾碎过60~80目筛,得到复合增鲜料预制料;
(4)分别将上述主料预制料、中药料预制料和复合增鲜料预制料按照重量份数比为:18:8:4分别装入纱布包中,得到组合卤料包,将组合卤料包搭配调味辅料,即可用于制备养气补血的卤制品。
实施例3-一种可养血补气的卤料,按照重量份数比,包括15份主料,5份中药料,3份复合增鲜料和7份调味辅料;
所述主料,按照重量份数比,包括:4份丁香,8份山奈,5份小茴香,12份大料,8份花椒,10份桂皮,8份陈皮,2份草果和2份五香粉;
所述复合增鲜料,按照重量份数比,包括10份斑兰叶,2份紫苏叶,4份柠檬香茅和4份毛茸薄荷;
所述中药料,按照重量份数比,包括:13份枸杞,8份当归,4份党参,2份黄芪,3份玉竹,3份大枣和6份山药;
所述调味辅料,按照重量份比,3份盐,10份糖,20份生抽,15份辣椒,2份味素,13份花生油,6份老姜,7份蒜头和12陈酒。
根据上述配方,卤料的制备包括:(1)主料预制料:按重量份数称取各主料原料,除杂洗净后混合,于50℃烘箱中烘干,碾碎过60~80目筛,得到主料预制料;
(2)中药料预制料:按重量份数称取各中药原料,除杂洗净后混合,于32℃的烘箱中烘干,碾碎过60~80目筛,得到中药料预制料;
(3)复合增鲜料预制料:按重量份数取新鲜斑兰鲜叶、柠檬香茅和毛茸薄荷,除杂洗净后,放入沸水焯至60s,捞出自热冷却后,于9℃下冻干,碾碎过60~80目筛,得到复合增鲜料预制料;
(4)分别将上述主料预制料、中药料预制料和复合增鲜料预制料按照重量份数比为:15:5:3分别装入纱布包中,得到组合卤料包,将组合卤料包搭配调味辅料,即可用于制备养气补血的卤制品。
对比例1-根据实施例3的一种可养血补气的卤料,区别在于,卤料配方中未加入复合增鲜料。
对比例2-根据实施例3的一种可养血补气的卤料,区别在于,卤料配方中,采用的复合增鲜料,按照重量份数比,包括10份斑兰叶和10份毛茸薄荷。
对比例3-根据实施例3的一种可养血补气的卤料,区别在于,卤料配方中,中药料与复合增鲜料的重量份数比为10:1。
使用上述实施例1~3和对比例1~3制得的卤料分别用于猪肘和牛肉的卤制,采用传统的卤制方法进行卤制:将上述卤料按照重量比为6:50与水混合煮至1.5h得到卤水,将食材清洗后焯水一遍后,按照重量份数比为1:6将食材放入卤水中,加热卤制,其中,猪肘卤制30min,牛肉卤制50min,分别保温2h后,即可得到养气补血卤制食品,并对其不同卤制品的感官品质评定。
邀请10名具有3年以上训练经验的食品感官评定员,根据如下感官评定标准对不同卤制品进行评定打分,统计感官评分取平均值,结果如下:
1、感官评定标准
项目 | 标准 | 分值 |
色泽 | 呈深红褐色、光亮、色泽均匀 | 5 |
口感 | 软硬、咸淡适中,肉质鲜美嫩滑,不柴,皮脆 | 5 |
组织形态 | 组织紧密,有弹性 | 5 |
滋味 | 食材滋味纯正,无咸涩感,不油腻 | 5 |
香味 | 香气清新、浓郁 | 5 |
2、评定结果
(1)猪肘卤制食品的感官评分
(2)牛肉卤制食品的感官评分
实施例 | 色泽 | 口感 | 组织形态 | 滋味 | 香味 | 总分 |
实施例1 | 4.6 | 4.6 | 4.8 | 4.5 | 4.6 | 23.1 |
实施例2 | 4.5 | 4.7 | 4.8 | 4.6 | 4.7 | 23.3 |
实施例3 | 4.6 | 4.7 | 4.8 | 4.6 | 4.8 | 23.5 |
对比例1 | 4.4 | 2.7 | 4.6 | 4.2 | 2.5 | 18.4 |
对比例2 | 4.4 | 3.3 | 4.7 | 4.4 | 3.0 | 19.8 |
对比例3 | 4.6 | 4.0 | 4.7 | 4.5 | 3.8 | 21.6 |
根据上表可以看出,由本发明制备的可养血补气的卤料用于猪肘和牛肉的卤制,所得的卤制食品可形成独特的天然浓郁清香和别样的风味,并且肉质Q弹,鲜美嫩滑,爽口不油腻,色美皮脆,滋味纯正。将实施例3与对比例1~3进行对比可得知,对比例1~3中的卤制食品的感官评分降低,尤其是在用于牛肉卤制时,对其口感、滋味和香味的影响最为明显,表明本发明通过将卤料主料、中药料与复合增效料进行优选组合,不仅可使卤料具有良好的养血补气功效,同时,由一定比例的斑兰叶、紫苏叶、柠檬香茅和毛茸薄荷组合而成复合增鲜料,有效调和了中药料味和食材的腥膻味,提高卤制食品的风味,达到良好增鲜效果,从而大大提高卤料的鲜味和口感。此外,本发明根据上述的卤制品的制备方法卤制蛋制品和动物内脏的感官评分均可在23分以上。
以上所述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 (8)
1.一种可养血补气的卤料,其特征在于:按照重量份数比,包括12~18份主料,3~8份中药料,2~4份复合增鲜料和4~10份调味辅料;
所述主料,按照重量份数比,包括:3~5份丁香,6~10份山奈,3~7份小茴香,10~15份大料,6~10份花椒,8~12份桂皮,5~10份陈皮,1~3份草果和1~3份五香粉;所述复合增鲜料,按照重量份数比,包括8~12份斑兰叶,1~3份紫苏叶,3~5份柠檬香茅和3~5份毛茸薄荷;所述中药料,按照重量份数比,包括:10~15份枸杞,6~10份当归,3~5份党参,1~3份黄芪,2~4份玉竹,2~4份大枣和5~8份山药。
2.根据权利要求1所述的一种可养血补气的卤料,其特征在于:所述调味辅料,按照重量份比,2~5份盐,8~12份糖,15~25份生抽,10~20份辣椒,1~3份味素,10~15份花生油,5~7份老姜,5~10份蒜头和8~15陈酒。
3.根据权利要求2所述的一种可养血补气的卤料,其特征在于:按照重量份数比,包括15份主料,5份中药料,3份复合增鲜料和7份调味辅料。
4.根据权利要求3所述的一种可养血补气的卤料,其特征在于:所述主料,按照重量份数比,包括:4份丁香,8份山奈,5份小茴香,12份大料,8份花椒,10份桂皮,8份陈皮,2份草果和2份五香粉。
5.根据权利要求4所述的一种可养血补气的卤料,其特征在于:所述中药料,按照重量份数比,包括:13份枸杞,8份当归,4份党参,2份黄芪,3份玉竹,3份大枣和6份山药。
6.根据权利要求5所述的一种可养血补气的卤料,其特征在于:所述复合增鲜料,按照重量份数比,包括10份斑兰叶,2份紫苏叶,4份柠檬香茅和4份毛茸薄荷。
7.一种如权利要求1~6中任意一项所述的可养血补气的卤料的制备方法,其特征在于:包括主料预制料、中药预制料、复合增鲜料预制料和组合卤料包的制备,步骤如下:
(1)主料预制料:按重量份数称取各主料原料,除杂洗净后混合,于45~55℃烘箱中烘干,碾碎过60~80目筛,得到主料预制料;
(2)中药料预制料:按重量份数称取各中药原料,除杂洗净后混合,于30~35℃的烘箱中烘干,碾碎过60~80目筛,得到中药料预制料;
(3)复合增鲜料预制料:按重量份数取新鲜斑兰鲜叶、柠檬香茅和毛茸薄荷,除杂洗净后,放入沸水焯至30~60s,捞出自热冷却后,于8~10℃下冻干,碾碎过60~80目筛,得到复合增鲜料预制料;
(4)分别将上述主料预制料、中药料预制料和复合增鲜料预制料按照重量份数比为:(12~18):(3~8):(2~4)分别装入纱布包中,得到组合卤料包,将组合卤料包搭配调味辅料,即可用于制备养气补血的卤制品。
8.一种权利要求1~7中任意一项所述的可养血补气的卤料在卤制品中的应用,包括对肉质食品、动物内脏和蛋、豆质制品的卤制。
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