CN111588017A - 一种卤料及卤制食品的方法 - Google Patents
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Abstract
本发明公开了一种卤料及卤制食品的方法，涉及食品技术领域，该卤料由以下材料制成：山奈18‑22份、甘草13‑17份、丁香13‑17份、香排草18‑22份、香叶18‑22份、草果13‑17份、八角28‑32份、毕拔8‑12份、白豆蔻23‑27份、年见13‑17份、小茴香13‑17份、玉果18‑22份、桂皮18‑22份、甘松8‑12份、灵香草13‑17份、沙仁8‑12份、白芷28‑32份、千里香18‑22份。利用该卤料卤制食品，包括制备卤料包、制备糖色、制备鲜卤水、卤制成品等步骤。该卤料采用纯植物配料和草药配料制成，采用该卤料卤制食品，在保障卤制品食用口感的同时更加营养健康。
Description
技术领域
本发明涉及食品技术领域，具体涉及一种卤料及卤制食品的方法。
背景技术
卤料是制作卤菜的调料，一般是指制作卤水的中药香料。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。
众所周知，卤制品的香味和口感跟制作工艺及卤水的配方息息相关。现有市场上销售的卤制品，在制作过程中一般都是根据经验加料。这样，当卤料用量较轻时，卤制品寡淡无味，食用口感不鲜香；当卤料用量较重时，药味又很明显且容易导致卤制品绵涩，无法迎合大众口味。
如今，市场上有众多卤料，如何配置卤料，使卤制品既营养又口味较佳是卤制品加工未来发展的方向。
发明内容
本发明目的在于提供一种卤料及卤制食品的方法，卤料采用纯植物配料和草药配料制成，该卤料卤制的食品食用健康、营养养生、味浓气香，在保障卤制品食用口感的同时更加营养健康。
本发明通过下述技术方案实现：一种卤料，按重量分数计，该卤料由以下材料制成：山奈18-22份、甘草13-17份、丁香13-17份、香排草18-22份、香叶18-22份、草果13-17份、八角28-32份、毕拔8-12份、白豆蔻23-27份、年见13-17份、小茴香13-17份、玉果18-22份、桂皮18-22份、甘松8-12份、灵香草13-17份、沙仁8-12份、白芷28-32份、千里香18-22份。
在上述技术方案的基础上，按重量分数计，该卤料由以下材料制成：山奈20份、甘草15份、丁香15份、香排草20份、香叶20份、草果15份、八角30份、毕拔10份、白豆蔻25份、年见15份、小茴香15份、玉果20份、桂皮20份、甘松10份、灵香草15份、沙仁10份、白芷30份、千里香20份。
本发明还提供一种基于所述卤料卤制食品的方法：包括以下步骤：
制备卤料包：按比例制取上述卤料两份，分别装入纱布袋中并扎紧袋口，制成卤料包；
制备糖色：将冰糖炙烤加热后敲碎成颗粒状，再与精炼油一同入锅，用文火炒至呈深红色时，掺入沸水搅匀，制成糖色；
制备鲜卤水：锅中掺入鲜汤，放入姜葱，调入精盐、味精和糖色，再放入一份卤料包，烧沸后改用文火慢慢地熬至香味溢出，制成新鲜卤水；
卤制成品：加入鲜卤水淹没待卤制品，调入酱油上色，调入清油，调入盐，将另一份卤料包放入，大火煮沸后，文火煮至入味。
在上述技术方案的基础上，所述制备鲜卤水步骤中，所述姜洗净拍破，所述葱连根须洗净挽结。
在上述技术方案的基础上，所述制备鲜卤水步骤中，所述鲜汤为大骨汤、排骨汤或鸡汤。
本发明中，山奈是多年生宿根草本，根茎为芳香健胃剂，有散寒、祛湿、温脾胃、辟恶气的功效，据中国药典记载，其味辛，性温，有行气温中、消食、止痛的作用 ；用于胸膈胀满，脘腹冷痛，饮食不消。甘草属多年生草本，是一种补益中草药，气微，味甜而特殊，功能主治清热解毒、祛痰止咳、脘腹等。丁香为中草药植物，用于脾胃虚寒，呃逆呕吐，食少吐泻，心腹冷痛，肾虚阳痿。香排草为中草药植物，具有祛风除湿，行气止痛，调经，解毒之功效。香叶为樟科植物月桂的干燥茎叶，干燥后，苦味减少，香气增强，可以用作调料。草果为豆蔻属多年生草本植物，具有燥湿健脾，除痰截疟的功能。八角为八角属的一种植物，为著名的调味香料，也供药用。毕拔为中药材，用于胃寒所致之脘腹痛、呕吐、腹泻，常配高良姜。白豆蔻为芭蕉目、姜科、豆蔻属植物，味辛、性温，归肺、 脾、胃经，功效化湿，年见为中草药植物，有祛风湿，壮筋骨的功效。小茴香为中草药植物，有散寒止痛，理气和胃的功效。玉果是肉豆蔻科肉豆蔻属植物，具有特殊香气，温和而辛，略具甜味，中医入药，性辛，温，有暖脾胃、涩肠的作用。桂皮，为樟科、樟属植物等树皮的通称，用作芳香调味品，此外还可提取桂皮油，为食品工业之重要香料，亦入药。甘松为中草药植物，气特异，味苦而辛，有清凉感，用于脘腹胀满，食欲不振，呕吐。灵香草是名贵的芳香植物，具散风寒、辟秽功效。沙仁是一种较为温和的草药，除有浓烈芳香气味和强烈辛辣外，还对肠道有抑制作用。有化湿醒脾、行气和胃、消食的作用。白芷以根入药，有祛病除湿、排脓生肌、活血止痛等功能。千里香为芸香科小乔木或灌木。以叶和带叶嫩枝入药，药材名九里香。具行气止痛、活血散瘀功效。
本发明卤料配方采用多种植物配料和中草药配料配置而成，采用该卤料卤制的食品食用健康，多种中草药配料的加入也使卤制品有保健养生的作用。
本发明卤料卤制的卤制品，色泽鲜艳，味道鲜美，食用口感好，能够充分迎合大众口味，让消费者更喜欢吃且久吃不腻，产品销量高，经济效益好。
具体实施方式
作为本发明的一种卤料及其使用该卤料制作卤制品的方法，其中的卤料，按重量分数计，该卤料由以下材料制成：山奈18-22份、甘草13-17份、丁香13-17份、香排草18-22份、香叶18-22份、草果13-17份、八角28-32份、毕拔8-12份、白豆蔻23-27份、年见13-17份、小茴香13-17份、玉果18-22份、桂皮18-22份、甘松8-12份、灵香草13-17份、沙仁8-12份、白芷28-32份、千里香18-22份。
采用上述卤料卤制食品，卤制的食品可以为豆制品类、肉类、蛋类等日常生活所食用的卤制品原材料，本发明以卤制鹅为优选实施例进行具体阐述。
卤制方法包括如下步骤：
制备卤料包：按比例制取上述卤料两份，分别装入纱布袋中并扎紧袋口，制成卤料包；
制备糖色：将冰糖炙烤加热后敲碎成颗粒状，再与精炼油一同入锅，用文火炒至呈深红色时，掺入沸水搅匀，制成糖色；
制备鲜卤水：锅中掺入鲜汤，放入姜葱，调入精盐、味精和糖色，再放入一份卤料包，烧沸后改用文火慢慢地熬至香味溢出，制成新鲜卤水；
卤制成品：加入鲜卤水淹没待卤制的鹅，调入酱油上色，调入清油，调入盐，将另一份卤料包放入，大火煮沸后，文火煮至入味。
为了更好的实现本发明，所述制备鲜卤水步骤中，所述姜洗净拍破，所述葱连根须洗净挽结。
为了更好的实现本发明，所述制备鲜卤水步骤中，所述鲜汤为大骨汤、排骨汤或鸡汤。
为了更好的实现本发明，待卤制的鹅先做焯水处理，焯水处理是将拔毛清洗后的鹅放入清水锅中，焯至断生时，捞出，用清水洗去污沫。
实施例一
作为本发明优选的一种独特的卤料，其中各组分重量份数为：山奈20份、甘草15份、丁香15份、香排草20份、香叶20份、草果15份、八角30份、毕拔10份、白豆蔻25份、年见15份、小茴香15份、玉果20份、桂皮20份、甘松10份、灵香草15份、沙仁10份、白芷30份、千里香20份。
采用该卤料和上述卤制方法，卤制鹅，并得到成品。
实施例二
作为本发明优选的另一种独特的卤料，其中各组分重量份数为：山奈18份、甘草13份、丁香13份、香排草18份、香叶18份、草果13份、八角28份、毕拔8份、白豆蔻23份、年见13份、小茴香13份、玉果18份、桂皮18份、甘松8份、灵香草13份、沙仁8份、白芷28份、千里香18份。
采用该卤料和上述卤制方法，卤制鹅，并得到成品。
实施例三
作为本发明优选的另一种独特的卤料，其中各组分重量份数为：山奈22份、甘草17份、丁香17份、香排草22份、香叶22份、草果17份、八角32份、毕拔12份、白豆蔻27份、年见17份、小茴香17份、玉果22份、桂皮22份、甘松12份、灵香草17份、沙仁12份、白芷32份、千里香22份。
采用该卤料和上述卤制方法，卤制鹅，并得到成品。
以上所述的具体实施方式，对本发明的目的、技术方案和有益效果进行了进一步详细说明，所应理解的是，以上所述仅为本发明的具体实施方式而已，并不用于限定本发明的保护范围，凡在本发明的精神和原则之内，所做的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (5)
1.一种卤料，其特征在于，按重量分数计，该卤料由以下材料制成：山奈18-22份、甘草13-17份、丁香13-17份、香排草18-22份、香叶18-22份、草果13-17份、八角28-32份、毕拔8-12份、白豆蔻23-27份、年见13-17份、小茴香13-17份、玉果18-22份、桂皮18-22份、甘松8-12份、灵香草13-17份、沙仁8-12份、白芷28-32份、千里香18-22份。
2.根据权利要求1所述的卤料，其特征在于，按重量分数计，该卤料由以下材料制成：山奈20份、甘草15份、丁香15份、香排草20份、香叶20份、草果15份、八角30份、毕拔10份、白豆蔻25份、年见15份、小茴香15份、玉果20份、桂皮20份、甘松10份、灵香草15份、沙仁10份、白芷30份、千里香20份。
3.使用权利要求1所述的卤料卤制食品的方法，其特征在于，包括以下步骤：
制备卤料包：按比例制取上述卤料两份，分别装入纱布袋中并扎紧袋口，制成卤料包；
制备糖色：将冰糖炙烤加热后敲碎成颗粒状，再与精炼油一同入锅，用文火炒至呈深红色时，掺入沸水搅匀，制成糖色；
制备鲜卤水：锅中掺入鲜汤，放入姜葱，调入精盐、味精和上述糖色，再放入上述一份卤料包，烧沸后改用文火慢慢地熬至香味溢出，制成新鲜卤水；
卤制成品：加入鲜卤水淹没待卤制品，调入酱油上色，调入清油，调入盐，将另一份卤料包放入，大火煮沸后，文火煮至入味。
4.根据权利要求3所述的卤制食品的方法，其特征在于，所述制备鲜卤水步骤中，所述姜洗净拍破，所述葱连根须洗净挽结。
5.根据权利要求3或4所述的卤制食品的方法，其特征在于，所述制备鲜卤水步骤中，所述鲜汤为大骨汤、排骨汤或鸡汤。
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