CN111990625A - 一种卤香海参风味腌制料及其卤香海参的制备方法 - Google Patents
一种卤香海参风味腌制料及其卤香海参的制备方法 Download PDFInfo
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Abstract
本发明专利公开一种卤香海参风味腌制料及其卤香海参制备方法。卤香海参风味腌制料包括主料和香辛料，所述主料包括以下质量份数的组分：白砂糖40~60份、食盐20~40份、味精10~20份、虾粉1~5份、酵母粉1~5份、pH调节剂0.1~1份、增稠剂0.1~0.5份，所述香辛料包括以下质量份数的组分：八角0.2~1份、花椒粉0.2~1份、姜粉0.2~1份、陈皮0.1~0.5份、肉桂0.1~0.5份、草果0.1~0.5份、白芷0.1~0.5份、砂仁0.1~0.5份、丁香0.1~0.5份、小茴香粉0.1~0.5份、肉豆蔻粉0.1~0.5份、甘草粉0.1~0.5份、月桂叶粉0.1~0.5份。本发明制作出来的海参风味产品，色、香、味齐全，让人回味无穷。
Description
技术领域
本发明涉及食品技术领域，具体为一种卤香海参风味腌制料及其卤香海参的制备方法。
背景技术
目前伴随着生活节奏的加快，人们的生活水平越来越高，人们对滋补食品的需求量和质量的要求也在不断地提高，海参以其显著的食疗功效深受消费者喜爱。
公开号为CN111165751A的发明专利申请，公开了一种即食海参及其腌制方法，包括：将活海参进行预处理后，得到熟海参；将所述熟海参在0~2℃的配料溶液内冷泡预定时间，得到去腥海参。
该发明专利申请可通过加工制得即食海参，但普通即食海参没有味道、风味略腥，不能满足多数消费者的要求。因此对海参风味多样性的需求越来越高。
发明内容
为了满足消费者对不同海参风味的需求，本发明提供了一种卤香海参风味腌制料的独特配方及其使用方法，既能提供海参特殊的美味，又可以满足消费者对不同风味海参的需求。
为了满足上述需求，本发明采用如下技术方案：
一种卤香海参风味腌制料，包括主料和香辛料，所述主料包括以下质量份数的组分：白砂糖40~60份、食盐20~40份、味精10~20份、虾粉1~5份、酵母粉1~5份、pH调节剂0.1~1份、增稠剂0.1~0.5份，所述香辛料包括以下质量份数的组分：八角0.2~1份、花椒粉0.2~1份、姜粉0.2~1份、陈皮0.1~0.5份、肉桂0.1~0.5份、草果0.1~0.5份、白芷0.1~0.5份、砂仁0.1~0.5份、丁香0.1~0.5份、小茴香粉0.1~0.5份、肉豆蔻粉0.1~0.5份、甘草粉0.1~0.5份、月桂叶粉0.1~0.5份。
作为优选，所述pH调节剂为柠檬酸、乳酸、醋酸中的一种或几种。
作为优选，所述增稠剂为黄原胶、瓜尔胶、卡拉胶、羧甲基纤维素钠中的一种或几种。
腌制料加工卤香海参的制备方法，包括以下步骤：
第一步，干海参泡发，用纯净水在0-4℃环境下浸泡2-3天，每12小时更换一次水；
第二步，将泡好的海参放入纯净水中大火烧开，转至小火煮至海参软透。
第三步，将煮好的海参去掉沙嘴，清洗干净，在0-4℃的环境下用纯净水泡发，浸泡1-2天，每12小时换一次水，发制到原料参的1.5-2倍。
第四步，按比例称取发制海参原料、卤香海参风味腌制料和水，将卤香海参风味腌制料与水混合均匀制成腌制液；将发制海参原料放入腌制液中并搅拌均匀，在0-4度的环境下腌制12小时。
作为优选，原料、卤香海参风味腌制料与水的质量比为100:5:10。
本发明的有益效果是：
本发明所使用的香辛料原料均为普通的原料，符合食品安全。pH调节剂不仅本身提供不同酸味，而且用于烹调，既能杀菌、去毒，保持营养成分和加快肉类成熟或酥烂；又可去腥臊、解油腻。在卤香海参风味腌制料里使用，不仅可以提升风味，去腥解腻，还能促进脂肪、蛋白质和淀粉的分解，有助于消化吸收，具有一定的保健功能。增稠稳定剂可以增加稠度，在卤香海参风味腌制料里使用，可以增加腌制料液的浓度，使腌制料更容易吸附在海参表面，提高腌制的效果。
具体实施方式
下面结合实施例对本发明作进一步说明。
下面结合具体实施方式对本发明作进一步描述：
实施例1
一种卤香风味海参腌制料的组成为：白砂糖60份、食盐40份、味精20份、虾粉5份，酵母粉5份，醋酸1份，黄原胶0.5份、八角1份、花椒粉0.5份、姜粉0.5份、陈皮0.1份、肉桂0.1份、草果0.1份、白芷0.2份、砂仁0.2份、丁香0.2份、小茴香粉0.5份、肉豆蔻粉0.5份、甘草粉0.5份、月桂叶粉0.5份。
一种卤香海参腌制料加工量海参的制备方法：按发制海参原料：卤香海参风味腌制料：水=100:5:10 的重量比例称量，卤香海参风味腌制料和水拌匀调成腌制液。将海参放入腌制液中，充分搅拌均匀，在0～4℃条件下腌制，腌制12小时，使味道充分渗入到海参里边。
实施例2
一种卤香风味海参腌制料的组成为：白砂糖50份、食盐30份、味精15份、虾粉3份，酵母粉3份，柠檬酸0.8份，黄原胶0.1份、瓜尔胶0.4份、八角0.8份、花椒粉0.8份、姜粉0.6份、陈皮0.4份、肉桂0.1份、草果0.1份、白芷0.3份、砂仁0.5份、丁香0.5份、小茴香粉0.5份、肉豆蔻粉0.4份、甘草粉0.5份、月桂叶粉0.3份。
其余实施例与实施例1相同。
实施例3
一种卤香风味海参腌制料的组成为：白砂糖40份、食盐20份、味精10份、虾粉2份，酵母粉2份，乳酸粉0.3份、瓜尔豆胶0.1份、羧甲基纤维素钠0.2份、八角0.5份、花椒粉1份、姜粉1份、陈皮0.5份、肉桂0.5份、草果0.5份、白芷0.2份、砂仁0.2份、丁香0.2份、小茴香粉0.1份、肉豆蔻粉0.1份、甘草粉0.1份、月桂叶粉0.1份。
其余实施例与实施例1相同。
上述实施例只为说明本发明的技术构思及特点，其目的在于让熟悉此项技术的人士能够了解本发明的内容并据以实施，并不能以此限制本发明的保护范围。凡根据本发明精神实质所作的等效变化或修饰，都应涵盖在本发明的保护范围之内。
Claims (5)
1.一种卤香海参风味腌制料，其特征在于，包括主料和香辛料，所述主料包括以下质量份数的组分：白砂糖40~60份、食盐20~40份、味精10~20份、虾粉1~5份、酵母粉1~5份、pH调节剂0.1~1份、增稠剂0.1~0.5份；所述香辛料包括以下质量份数的组分：八角0.2~1份、花椒粉0.2~1份、姜粉0.2~1份、陈皮0.1~0.5份、肉桂0.1~0.5份、草果0.1~0.5份、白芷0.1~0.5份、砂仁0.1~0.5份、丁香0.1~0.5份、小茴香粉0.1~0.5份、肉豆蔻粉0.1~0.5份、甘草粉0.1~0.5份、月桂叶粉0.1~0.5份。
2.根据权利要求1所述的一种卤香海参风味腌制料，其特征在于，所述pH调节剂为柠檬酸、乳酸、醋酸中的一种或几种。
3.根据权利要求1所述的一种卤香海参风味腌制料，其特征在于，所述增稠剂为黄原胶、瓜尔胶、卡拉胶、羧甲基纤维素钠中的一种或几种。
4.一种根据权利要求1-3任意一项所述的腌制料加工卤香海参的制备方法，其特征在于，包括以下步骤：
第一步，取干海参泡发，用纯净水在0-4℃环境下浸泡2-3天，每12小时更换一次水；
第二步，将泡好的海参放入纯净水中大火烧开，转至小火煮至海参软透；第三步，将煮好的海参去掉沙嘴，清洗干净，在0-4度的环境下用纯净水泡发，浸泡1-2天，每12小时换一次水，发制到原料参的1.5-2倍；第四步，按比例称取发制海参原料、卤香海参风味腌制料和水，将卤香海参风味腌制料与水混合均匀制成腌制液；将发制海参原料放入腌制液中并搅拌均匀，在0-4度的环境下腌制12小时。
5.如权利要求4所述的卤香海参风味腌制料的使用方法，其特征在于，原料、卤香海参风味腌制料与水的质量比为100:5:10。
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