CN111588017A - 一种卤料及卤制食品的方法 - Google Patents
一种卤料及卤制食品的方法 Download PDFInfo
- Publication number
- CN111588017A CN111588017A CN202010513573.XA CN202010513573A CN111588017A CN 111588017 A CN111588017 A CN 111588017A CN 202010513573 A CN202010513573 A CN 202010513573A CN 111588017 A CN111588017 A CN 111588017A
- Authority
- CN
- China
- Prior art keywords
- parts
- marinating
- amomum
- preparing
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000463 material Substances 0.000 title claims abstract description 46
- 235000013305 food Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 19
- 241001127714 Amomum Species 0.000 claims abstract description 25
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 23
- 241001571736 Lysimachia foenum-graecum Species 0.000 claims abstract description 11
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 10
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 10
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 10
- 241000159443 Myrcia Species 0.000 claims abstract description 10
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 10
- 235000011477 liquorice Nutrition 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 9
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 9
- 241000725145 Homalomena Species 0.000 claims abstract description 9
- 240000007232 Illicium verum Species 0.000 claims abstract description 9
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 9
- 241000604017 Lysimachia sikokiana Species 0.000 claims abstract description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- 241000009298 Trigla lyra Species 0.000 claims abstract description 9
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 7
- 244000141331 Amomum villosum Species 0.000 claims abstract description 4
- 240000002045 Guettarda speciosa Species 0.000 claims abstract 3
- 239000000047 product Substances 0.000 claims description 20
- 235000014347 soups Nutrition 0.000 claims description 15
- 239000012267 brine Substances 0.000 claims description 13
- 229910052736 halogen Inorganic materials 0.000 claims description 13
- 150000002367 halogens Chemical class 0.000 claims description 13
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 9
- 235000015090 marinades Nutrition 0.000 claims description 9
- 244000291564 Allium cepa Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 241001131796 Botaurus stellaris Species 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 claims description 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 238000004040 coloring Methods 0.000 claims description 3
- 235000021551 crystal sugar Nutrition 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 abstract description 13
- 239000004615 ingredient Substances 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 11
- 241000272814 Anser sp. Species 0.000 description 10
- 241000411851 herbal medicine Species 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 9
- 230000001737 promoting effect Effects 0.000 description 7
- 239000003814 drug Substances 0.000 description 6
- 210000000952 spleen Anatomy 0.000 description 6
- 210000002784 stomach Anatomy 0.000 description 6
- 208000002193 Pain Diseases 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 244000061520 Angelica archangelica Species 0.000 description 4
- 206010047700 Vomiting Diseases 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019633 pungent taste Nutrition 0.000 description 4
- 230000035943 smell Effects 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 241000213006 Angelica dahurica Species 0.000 description 3
- 241000218195 Lauraceae Species 0.000 description 3
- 230000004087 circulation Effects 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 230000008673 vomiting Effects 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 206010000060 Abdominal distension Diseases 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 2
- 230000003187 abdominal effect Effects 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 206010061428 decreased appetite Diseases 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 241001346334 Amomum tsao-ko Species 0.000 description 1
- 241000723347 Cinnamomum Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 208000010228 Erectile Dysfunction Diseases 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- 241000720991 Illicium Species 0.000 description 1
- 244000147568 Laurus nobilis Species 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- 240000001899 Murraya exotica Species 0.000 description 1
- 235000008766 Murraya exotica Nutrition 0.000 description 1
- 235000009696 Murraya paniculata Nutrition 0.000 description 1
- 241000234615 Musaceae Species 0.000 description 1
- 241000498779 Myristica Species 0.000 description 1
- 241001081833 Myristicaceae Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 241000790228 Nardostachys jatamansi Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- 241000234299 Zingiberaceae Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 239000010630 cinnamon oil Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010513573.XA CN111588017A (zh) | 2020-06-08 | 2020-06-08 | 一种卤料及卤制食品的方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010513573.XA CN111588017A (zh) | 2020-06-08 | 2020-06-08 | 一种卤料及卤制食品的方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111588017A true CN111588017A (zh) | 2020-08-28 |
Family
ID=72186249
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010513573.XA Pending CN111588017A (zh) | 2020-06-08 | 2020-06-08 | 一种卤料及卤制食品的方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111588017A (zh) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477347A (zh) * | 2019-07-16 | 2019-11-22 | 重庆厚禄餐饮文化有限公司 | 一种卤料配方 |
| CN112617125A (zh) * | 2020-12-15 | 2021-04-09 | 安龙县万里香食品有限公司 | 一种卤鸡腿的制作方法 |
| CN112826044A (zh) * | 2021-01-08 | 2021-05-25 | 吴君兴 | 一种食用油卤制食品的方法 |
| CN113331385A (zh) * | 2021-06-05 | 2021-09-03 | 李大庆 | 一种养生保健卤料及其制作方法 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229976A (zh) * | 2013-05-06 | 2013-08-07 | 贾磊 | 一种调料 |
| CN105995904A (zh) * | 2016-05-20 | 2016-10-12 | 陈英 | 一种卤料包 |
| CN106376902A (zh) * | 2016-08-27 | 2017-02-08 | 叙永县元天生态养殖有限责任公司 | 一种制作卤制品的红卤水配方及红卤水制作方法 |
| CN106616779A (zh) * | 2015-10-31 | 2017-05-10 | 邹成加 | 一种五香卤料 |
| CN110353245A (zh) * | 2019-07-04 | 2019-10-22 | 刘凯 | 一种无添加剂牛油火锅底料及其制备方法 |
| CN110973573A (zh) * | 2019-11-29 | 2020-04-10 | 安徽亿擎网络科技有限公司 | 一种浓香型风味调味料及其制备方法 |
-
2020
- 2020-06-08 CN CN202010513573.XA patent/CN111588017A/zh active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229976A (zh) * | 2013-05-06 | 2013-08-07 | 贾磊 | 一种调料 |
| CN106616779A (zh) * | 2015-10-31 | 2017-05-10 | 邹成加 | 一种五香卤料 |
| CN105995904A (zh) * | 2016-05-20 | 2016-10-12 | 陈英 | 一种卤料包 |
| CN106376902A (zh) * | 2016-08-27 | 2017-02-08 | 叙永县元天生态养殖有限责任公司 | 一种制作卤制品的红卤水配方及红卤水制作方法 |
| CN110353245A (zh) * | 2019-07-04 | 2019-10-22 | 刘凯 | 一种无添加剂牛油火锅底料及其制备方法 |
| CN110973573A (zh) * | 2019-11-29 | 2020-04-10 | 安徽亿擎网络科技有限公司 | 一种浓香型风味调味料及其制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 杨龙江，等: "香辛料及其在肉制品中的应用", 《肉类工业》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477347A (zh) * | 2019-07-16 | 2019-11-22 | 重庆厚禄餐饮文化有限公司 | 一种卤料配方 |
| CN112617125A (zh) * | 2020-12-15 | 2021-04-09 | 安龙县万里香食品有限公司 | 一种卤鸡腿的制作方法 |
| CN112826044A (zh) * | 2021-01-08 | 2021-05-25 | 吴君兴 | 一种食用油卤制食品的方法 |
| CN113331385A (zh) * | 2021-06-05 | 2021-09-03 | 李大庆 | 一种养生保健卤料及其制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111588017A (zh) | 一种卤料及卤制食品的方法 | |
| KR101331352B1 (ko) | 한방녹두삼계탕 및 그 제조방법 | |
| KR101319101B1 (ko) | 노린내가 제거된, 한약재를 이용한 쌀국수용 육수 및 이의 제조방법 | |
| CN103355627A (zh) | 一种水煮鱼专用调料 | |
| CN103005303B (zh) | 一种保健米线的制作方法 | |
| CN106616823A (zh) | 一种火锅底料 | |
| KR100371778B1 (ko) | 한방 삼계탕 | |
| CN103859337A (zh) | 一种消除羊肉膻味的卤料包 | |
| CN105325987A (zh) | 一种米粉的卤水 | |
| CN110477340A (zh) | 一种清油无渣火锅底料及其制备方法 | |
| CN111616345A (zh) | 一种用于火锅的底料及其制备方法 | |
| CN107279908A (zh) | 一种卤制汤料、卤制品及其制作方法 | |
| KR20100060966A (ko) | 약선 육수 및 그 제조방법 | |
| CN107484975A (zh) | 沟帮子熏鸡的制作方法 | |
| KR100815375B1 (ko) | 닭과 한약재를 이용한 닭 대보중탕 및 그 제조방법 | |
| KR100692970B1 (ko) | 닭육수와 장어육수를 이용한 장어탕 제조방법 | |
| CN112826044A (zh) | 一种食用油卤制食品的方法 | |
| CN104305123A (zh) | 一种鱼头火锅底料及制备方法 | |
| CN104323301A (zh) | 一种鸭脖的制作方法 | |
| CN102326731B (zh) | 一种月饼馅的制作方法 | |
| CN111528439A (zh) | 一种用于炸串串和辣糊糊的调料及其制备方法 | |
| KR20170052929A (ko) | 할라피뇨 치즈치킨 및 그 제조방법 | |
| CN104366404A (zh) | 一种鱼苗火锅底料及制备方法 | |
| CN107751920A (zh) | 一种全羊汤的制作方法 | |
| CN103876174A (zh) | 一种熏鸡的制作方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200828 |
|
| RJ01 | Rejection of invention patent application after publication |