CN111743092A - 一种卤猪蹄调味料及基于其的卤猪蹄制作方法 - Google Patents

一种卤猪蹄调味料及基于其的卤猪蹄制作方法 Download PDF

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CN111743092A
CN111743092A CN202010629586.3A CN202010629586A CN111743092A CN 111743092 A CN111743092 A CN 111743092A CN 202010629586 A CN202010629586 A CN 202010629586A CN 111743092 A CN111743092 A CN 111743092A
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张秀梅
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张秀梅
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

本发明公开了一种卤猪蹄调味料及基于其的卤猪蹄制作方法,调味料包括:生姜、葱白、香叶、桂皮、花椒、八角、朝天椒、冰糖、草果、白芷、丁香、小茴香。制作方法包括:处理猪蹄、焯水、调配调味料、制作卤水、卤制猪蹄。本发明公开的的调味料可以有效去除猪蹄中的腥膻味道,提升猪蹄的口感。调味料中的组分搭配合理,制作出的猪蹄具有特殊的风味。本发明在传统调味料的基础上还加上了白芷、丁香、小茴香等药食同源的中药材。小茴香可以散寒止痛,理气和胃的功效;白芷具有祛风,燥湿的功效;丁香可以促进胃部蠕动,治疗胃病。加入上述中药材后,可以帮助肠胃消化猪蹄,提香解腻。

Description

一种卤猪蹄调味料及基于其的卤猪蹄制作方法
技术领域
本发明涉及食品加工技术领域,具体涉及一种卤猪蹄调味料及基于其的卤猪蹄制作方法。
背景技术
猪蹄是指猪的脚部(蹄)和小腿,在中国又叫元蹄。在华人世界中,猪蹄是猪常被人使用的部位之一,具有多种不同的烹调做法。猪蹄中含有丰富的胶原蛋白,经常食用猪蹄可以防止皮肤干瘪起皱、增强皮肤弹性和韧性,对延缓衰老和促进儿童生长发育具有较好的效果。因此,人品经常把主体成为美容食品。
卤猪蹄是我国传统熟肉制品,深受人们喜爱,但是传统的配料较为简单,处理不好时,容易残存较为怪异的腥膻味,严重影响人们食用时的口感。
发明内容
本发明的目的在于克服上述问题,提供一种卤猪蹄调味料及基于其的卤猪蹄制作方法。为实现上述目的,本发明采用如下技术方案:
一种卤猪蹄调味料,以重量份数计有如下成分组成:
本发明还公开了一种基于上述卤猪蹄调味料制作卤猪蹄的方法,包括如下步骤:
S1.处理猪蹄,将新鲜猪蹄清洗干净,放入开水锅中烫30-40s,取出后趁热刮毛;
S2.焯水,锅里倒入凉水,刮毛后的猪蹄冷水下锅,大火烧开后小火,保持两分钟后关火,捞出猪蹄过凉水,冲洗干净猪蹄表面浮沫;
S3.调配调味料,按比例称取调味料,混合后放入料包内;
S4.制作卤水,将料包放入水中,加热烧制成卤水,制作卤水的过程中,陆续加入生抽200-300份,老抽30-60份,料酒60-120份,陈醋30-60份;
S5.卤制猪蹄,将猪蹄放入卤水中,加入食盐和酱油,大火煮10-15分钟后转成小火煮50-80分钟。
作为改进,所述花椒的品种选用凤椒。
本发明的优点在于:
本发明公开的的调味料可以有效去除猪蹄中的腥膻味道,提升猪蹄的口感。调味料中的组分搭配合理,制作出的猪蹄具有特殊的风味。本发明在传统调味料的基础上还加上了白芷、丁香、小茴香等药食同源的中药材。小茴香可以散寒止痛,理气和胃的功效;白芷具有祛风,燥湿的功效;丁香可以促进胃部蠕动,治疗胃病。加入上述中药材后,可以帮助肠胃消化猪蹄,提香解腻。
具体实施方式
下面通过具体实施例对本发明进行详细和具体的介绍,以使更好的理解本发明,但是下述实施例并不限定本发明的保护范围。
实施例1
本实施例公开了一种卤猪蹄调味料,以重量份数计由如下成分组成:
本实施例还公开了一种根据上述卤猪蹄调味料制作卤猪蹄的方法,包括如下步骤:
S1.处理猪蹄,将新鲜猪蹄清洗干净,放入开水锅中烫40s,取出后趁热刮毛;
S2.焯水,锅里倒入凉水,刮毛后的猪蹄冷水下锅,大火烧开后小火,保持两分钟后关火,捞出猪蹄过凉水,冲洗干净猪蹄表面浮沫;
S3.调配调味料,按比例称取调味料,混合后放入料包内;
S4.制作卤水,将料包放入水中,加热烧制成卤水,制作卤水的过程中,陆续加入生抽250毫升,老抽40毫升,料酒80毫升,陈醋40毫升;
S5.卤制猪蹄,将猪蹄放入卤水中,加入食盐和酱油,大火煮15分钟后转成小火煮80分钟。
实施例1
本实施例公开了一种卤猪蹄调味料,以重量份数计由如下成分组成:
本实施例还公开了一种根据上述卤猪蹄调味料制作卤猪蹄的方法,包括如下步骤:
S1.处理猪蹄,将新鲜猪蹄清洗干净,放入开水锅中烫30s,取出后趁热刮毛;
S2.焯水,锅里倒入凉水,刮毛后的猪蹄冷水下锅,大火烧开后小火,保持两分钟后关火,捞出猪蹄过凉水,冲洗干净猪蹄表面浮沫;
S3.调配调味料,按比例称取调味料,混合后放入料包内;
S4.制作卤水,将料包放入水中,加热烧制成卤水,制作卤水的过程中,陆续加入生抽300毫升,老抽50毫升,料酒80毫升,陈醋50毫升;
S5.卤制猪蹄,将猪蹄放入卤水中,加入食盐和酱油,大火煮10分钟后转成小火煮60分钟。
以上对本发明的具体实施例进行了详细描述,但其只是作为范例,本发明并不等同于以上描述的具体实施例。对于本领域技术人员而言,任何对本发明进行的等同修改和替代也都在本发明的范畴之中。因此,不脱离本发明的精神和范围下所做的均等变换和修改,都应涵盖在本发明的范围内。

Claims (3)

1.一种卤猪蹄调味料,其特征在于,以重量份数计由如下成分组成:
2.根据权利要求1所述的一种卤猪蹄调味料,其特征在于,所述花椒的品种选用凤椒。
3.一种根据权利要求1所述的卤猪蹄调味料制作卤猪蹄的方法,其特征在于,包括如下步骤:
S1.处理猪蹄,将新鲜猪蹄清洗干净,放入开水锅中烫30-40s,取出后趁热刮毛;
S2.焯水,锅里倒入凉水,刮毛后的猪蹄冷水下锅,大火烧开后小火,保持两分钟后关火,捞出猪蹄过凉水,冲洗干净猪蹄表面浮沫;
S3.调配调味料,按比例称取调味料,混合后放入料包内;
S4.制作卤水,将料包放入水中,加热烧制成卤水,制作卤水的过程中,陆续加入生抽200-300份,老抽30-60份,料酒60-120份,陈醋30-60份;
S5.卤制猪蹄,将猪蹄放入卤水中,加入食盐和酱油,大火煮10-15分钟后转成小火煮50-80分钟。
CN202010629586.3A 2020-07-01 2020-07-01 一种卤猪蹄调味料及基于其的卤猪蹄制作方法 Pending CN111743092A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113180197A (zh) * 2021-05-29 2021-07-30 义乌市德香农业开发有限公司 一种卤料、卤料的制作方法以及芥末味猪蹄的制作工艺

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113180197A (zh) * 2021-05-29 2021-07-30 义乌市德香农业开发有限公司 一种卤料、卤料的制作方法以及芥末味猪蹄的制作工艺

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