CN112772891A - 一种醉卤及其制备方法和应用 - Google Patents
一种醉卤及其制备方法和应用 Download PDFInfo
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Abstract
本申请涉及食品调味料技术领域,具体公开了一种醉卤及其制备方法和应用。其技术要点是:醉卤包括黄酒80‑120份、白砂糖8‑12份、味精2‑6份、食盐18‑22份、酒精1‑2份、桂皮0.1‑0.3份、桔皮0.1‑0.3份、花椒0.1‑0.2份、茴香0.1‑0.2份、增鲜剂0.1‑0.2份、水8‑12份、蜂胶0.1‑0.2份、壳聚糖0.05‑0.1份,醉卤主要由S11,香辛料熬煮、S12,配兑调味、S13灭菌三个步骤制备得到。本申请制备得到的醉卤可用于海鲜、家禽、家禽蛋制品等糟制食品的制作,且应用本申请制备的醉卤,得到的糟制食品具有营养价值高、保质期限长的优点。
Description
技术领域
本申请涉及食品调味料技术领域,更具体地说,它涉及一种醉卤及其制备方法和应用。
背景技术
醉制食品在我国有着悠久历史,各种食材,加入黄酒腌制后,酒香扑鼻,不仅是保存食材也是提升食材风味的方法。
如授权公公告号为CN100387132C的中国发明专利中公开了一种河蟹的醉制方法,通过将河蟹漂洗干净并用水浸泡,再将表面水分脱干,然后放入容器加入高度数白酒进行醉制,在醉制后加入用黄酒、酱油、辣椒、大蒜、葱姜、糖烧制而成的调料卤汁,密封并冷藏7-15h,即得。
又如授权公告号为CN103734778B的中国发明专利中公开了一种熟酒醉鸡的制备方法,包括前处理、腌制、上架烘烤、卤制、后处理,即得。其中腌制所用的调味料包括糖、八角茴香、桂皮、三奈、花椒、砂仁、小茴香、香叶、生姜、胡椒和米酒。
上述相关技术中的食品卤制均采用工业化生产,得到的醉卤食品经过杀菌、真空包装后,具有一定期限的保质期。为进一步提高醉卤制食品的保质期限,相关的食品加工厂也会在卤制的过程中加入食品防腐剂等工业化学品,而这些工业化学品对消费者的健康起不到任何益处,且大量食用后,防腐剂等工业化学品易在人体内堆积,从而对消费者的健康起到严重伤害。
发明内容
为了提高醉卤的营养品质和采用醉卤制作的食品的保质期限,本申请提供一种醉卤及其制备方法和应用。
第一方面,本申请提供一种醉卤,采用如下的技术方案:
一种醉卤,包括如下重量份数的组分:黄酒80-120份、白砂糖8-12份、味精2-6份、食盐18-22份、酒精1-2份、桂皮0.1-0.3份、桔皮0.1-0.3份、花椒0.1-0.2份、茴香0.1-0.2份、增鲜剂0.1-0.2份、水8-12份、蜂胶0.1-0.2份、壳聚糖0.05-0.1份。
通过采用上述技术方案,蜂胶中含有大量活跃的还原因子,具有较强的抗氧化性,同时具有抑制和杀灭细菌的作用,经过降解,其最终产物是苯甲酸,是一种天然防腐剂,本申请通过添加蜂胶可延长糟制食品的保质期。蜂胶本身就具有改善食品的口味和色泽的效果,可作为食品功能增强剂,增强食品的保健作用。而壳聚糖对大肠杆菌、普通变形杆菌、枯草杆菌、金黄色葡萄球菌均有较强的抑制作用而不影响食品风味,尤其适用于腌制食品,本申请采用蜂胶和壳聚糖进行混合使用,两者具有协同抗菌作用,亦使得食品不易发生氧化变质,可明显延长食品的保质期,实际应用中,采用本申请的醉卤生产出来的糟制食品,经过真空包装后,其保质期最长可达到十二个月以上。
此外,通过将传统工艺(香糟制作)与现代食品技术(提取、加工)结合起来,突出风味稳定、糟香浓郁、口感独特,同时制作简单、快捷,避免了传统糟制食品制作复杂、风味差异大的问题。
进一步优选为,还包括1-2份植物提取物,所述植物提取物为蛹虫草提取物和野山参提取物组成的混合物。
通过采用上述技术方案,蛹虫草是一种富含高蛋白、氨基酸的食用菌类,含有核苷类化合物、虫草多糖、醚提取物等多种营养物质,具有抗癌、抗糖尿病、提高免疫力以及抗衰老和氧化的效果,加入到醉卤中,能够赋予醉卤较高的保健效果。野山参中人参皂苷和人参多糖是免疫增强剂,野山参具有补虚救拖、大元补气、提高免疫力、双向调节血压、有效抗癌和延缓衰老的功效。通过加入蛹虫草提取物和野山参提取物,可进一步提高醉卤的营养价值,并赋予醉卤独特的风味。
进一步优选为,所述蛹虫草提取物与野山参提取物的重量比为1:(0.5-1)。
进一步优选为,所述植物提取物的制备方法为:将蛹虫草和野山参粉碎后用沸水热回流提取2-3h,得到植物提取液,再将植物提取液过滤、浓缩、喷雾干燥,即得植物提取液。
通过采用上述技术方案,通过热水回流提取可将蛹虫草和野山参中的有效物质提取出来而不损害有效物质,且热水回流提取操作方便,生产效率高。
第二方面,本申请提供一种醉卤的制备方法,采用如下的技术方案:
一种醉卤的制备方法,包括以下步骤:
S11,香辛料熬煮:将桂皮、桔皮、花椒、茴香混合,加入水,加热到90-95℃,熬煮15-45min,过滤、冷却,得到香辛料水;
S12,配兑调味:将蜂胶和壳聚糖加入到香辛料水中,搅拌溶解,继续加入黄酒、白砂糖、味精、食盐、酒精、增鲜剂,搅拌均匀;
S13,灭菌、包装:在75-80℃下,灭菌15min后,灌装、封口,即得。
通过采用上述技术方案,传统糟卤食品的制备步骤较为复杂麻烦,需要选用上号糯米制作黄酒,然后取其酒糟再封坛发酵1年以上时间,再提取提取、过滤、调味,才能制作出好的糟制食品,最终得到的糟制食品风味差异比较大。本申请采用上述制备方法,能够得到一种方便、独特、新型的醉卤,其风味稳定、批次差异小、糟香浓郁、口感独特。且原料选择上和步骤制备过程中均不添加工业防腐剂,采用天然的蜂胶和壳聚糖进行复配,添加到醉卤中,再以其对糟制制品进行腌制,得到的糟制食品具有较高的保质期限。
第三方面,本申请提供一种醉卤在制备糟制食品方面的应用,采用如下的技术方案:
一种醉卤在制备糟制食品方面的应用,所述糟制食品包括海鲜、家禽、家禽蛋等。
进一步优选为,所述海鲜包括鱼、蟹、虾等,所述家禽包括鸡、鸭、鹅等,所述家禽蛋包括鸡蛋、鸭蛋、鹅蛋等。
进一步优选为,所述家禽包括鸡,所述鸡由以下步骤制得:
S21,将活鸡经宰杀、退毛、净膛、漂洗,得到光鸡,按照重量比500:1,将光鸡用醉卤进行拌匀,在10-25℃下腌制8-12h;
S22,将腌制好的光鸡转移到蒸煮生产线上,在温度为95-103℃的温度下蒸煮1-2h,得到熟鸡;
S23,将蒸煮后的熟鸡取出并冷却至室温,真空包装,微波杀菌或高温杀菌后,再进行外包装并送至-10℃的冷库中进行保存。
通过采用上述技术方案,利用本申请制作的醉卤,制作出来的醉鸡,风味独特、营养健康、保质期限长。且本申请中的醉卤用来制作糟制食品,工艺简单、生产周期短、生产效率高,利于工业化生产。
进一步优选为,所述微波杀菌为将熟鸡真空包装后转移到隧道式微波灭菌机里进行,温度为80-120℃,时间为10-15min。
通过采用上述技术方案,干燥、冷冻杀菌易引起食品的原有风味发生变化和营养成分流失,而微波杀菌是使熟鸡中的微生物同时受到微波热效应与非热效应的共同作用,使其体内蛋白质和生理活动物质发生变异,而导致微生物体生长发育延缓和死亡,达到食品灭菌、保鲜的目的。
进一步优选为,所述高温灭菌为将熟鸡真空包装后转移到高压锅内进行,温度为110-120℃,时间为13-16min。
通过采用上述技术方案,熟鸡在真空包装过程中易引起二次污染,通过高温杀菌可解决食品包装过程中引起的食品二次污染问题,高温杀菌也是主要和有效的方法,可杀死大部分细菌,延长熟鸡的保质期。
综上所述,本申请具有以下有益效果:
(1)本申请采用蜂胶和壳聚糖进行混合使用,两者具有协同抗菌作用,亦使得食品不易发生氧化变质,可明显延长食品的保质期,实际应用中,采用本申请的醉卤生产出来的糟制食品,经过真空包装后,其保质期最长可达到十二个月以上;
(2)本申请通过将传统工艺(香糟制作)与现代食品技术(提取、加工)结合起来,突出风味稳定、糟香浓郁、口感独特,同时制作简单、快捷,避免了传统糟制食品制作复杂、风味差异大的问题;
(3)本申请通过加入蛹虫草提取物和野山参提取物,可进一步提高醉卤的营养价值,并赋予醉卤独特的风味;
(4)本申请还提供了一种醉鸡,通过本申请制作的醉卤,制作出来的醉鸡,风味独特、营养健康、保质期限长,且醉鸡的制备工艺简单、生产周期短、生产效率高,利于工业化生产。
具体实施方式
下面结合实施例对本申请作进一步详细说明。
制备例
制备例1
一种植物提取物,具体步骤为:将1kg的蛹虫草和0.5kg的野山参粉碎成8目的混合粉末,然后加入到提取罐中,加入20L水并于沸腾状态下回流提取2h,得到植物提取液,采用0.18μm的微孔滤膜进行过滤,浓缩后喷雾干燥,即得植物提取物。
制备例2
一种植物提取物,具体步骤为:将1kg的蛹虫草和1kg的野山参粉碎成8目的混合粉末,然后加入到提取罐中,加入30L水并于沸腾状态下回流提取3h,得到植物提取液,采用0.2μm的微孔滤膜进行过滤,浓缩后喷雾干燥,即得植物提取物。
实施例
实施例1
一种醉卤,各组分及其相应的重量如表1所示,并通过如下步骤制备获得:
S11,香辛料熬煮:将桂皮、桔皮、花椒、茴香混合,加入水,加热到90℃,熬煮45min,过滤、冷却,得到香辛料水;
S12,配兑调味:将蜂胶和壳聚糖加入到香辛料水中,搅拌溶解,继续加入黄酒、白砂糖、味精、食盐、酒精、增鲜剂,搅拌均匀;
S13,灭菌、包装:在75℃下,灭菌15min后,灌装、封口,即得。
实施例2-6
一种醉卤,与实施例1的不同之处在于,各组分及其相应的重量如表1所示。
表1实施例1-6中各组分及其重量(kg)
实施例7
一种醉卤,与实施例1的不同之处在于,通过如下步骤制备获得:
S11,香辛料熬煮:将桂皮、桔皮、花椒、茴香混合,加入水,加热到95℃,熬煮15min,过滤、冷却,得到香辛料水;
S12,配兑调味:将蜂胶和壳聚糖加入到香辛料水中,搅拌溶解,继续加入黄酒、白砂糖、味精、食盐、酒精、增鲜剂,搅拌均匀;
S13,灭菌、包装:在80℃下,灭菌15min后,灌装、封口,即得。
实施例8
一种醉卤,与实施例1的不同之处在于,通过如下步骤制备获得:
S11,香辛料熬煮:将桂皮、桔皮、花椒、茴香混合,加入水,加热到90℃,熬煮45min,过滤、冷却,得到香辛料水;
S12,配兑调味:将植物提取物、蜂胶和壳聚糖加入到香辛料水中,搅拌溶解,继续加入黄酒、白砂糖、味精、食盐、酒精、增鲜剂,搅拌均匀;
S13,灭菌、包装:在75℃下,灭菌15min后,灌装、封口,即得。
其中植物提取物采用制备例1中制备得到的植物提取物,加入量为0.1kg。
实施例9
一种醉卤,与实施例1的不同之处在于,通过如下步骤制备获得:
S11,香辛料熬煮:将桂皮、桔皮、花椒、茴香混合,加入水,加热到90℃,熬煮45min,过滤、冷却,得到香辛料水;
S12,配兑调味:将植物提取物、蜂胶和壳聚糖加入到香辛料水中,搅拌溶解,继续加入黄酒、白砂糖、味精、食盐、酒精、增鲜剂,搅拌均匀;
S13,灭菌、包装:在75℃下,灭菌15min后,灌装、封口,即得。
其中植物提取物采用制备例2中制备得到的植物提取物,加入量为0.2kg。
应用例
应用例1
一种醉鸡,具体制备步骤如下:
S21,将活鸡经宰杀、退毛、净膛、漂洗,得到光鸡,取50kg的光鸡和0.1kg实施例1制备得到的醉卤,将光鸡用醉卤进行拌匀,并在10℃下腌制12h;
S22,将腌制好的光鸡转移到蒸煮生产线上,在温度为95℃的温度下蒸煮2h,得到熟鸡;
S23,将蒸煮后的熟鸡取出并冷却至室温,真空包装后转移到隧道式微波灭菌机中进行微波杀菌,温度为80℃,时间为15min,然后进行外包装并送至-10℃的冷库中进行保存。
应用例2
一种醉鸡,与应用例1的不同之处在于,其中醉卤采用实施例2制备得到的醉卤。
应用例3
一种醉鸡,与应用例1的不同之处在于,其中醉卤采用实施例3制备得到的醉卤。
应用例4
一种醉鸡,与应用例1的不同之处在于,其中醉卤采用实施例4制备得到的醉卤。
应用例5
一种醉鸡,与应用例1的不同之处在于,其中醉卤采用实施例5制备得到的醉卤。
应用例6
一种醉鸡,与应用例1的不同之处在于,其中醉卤采用实施例6制备得到的醉卤。
应用例7
一种醉鸡,与应用例1的不同之处在于,其中醉卤采用实施例7制备得到的醉卤。
应用例8
一种醉鸡,与应用例1的不同之处在于,其中醉卤采用实施例8制备得到的醉卤。
应用例9
一种醉鸡,与应用例1的不同之处在于,其中醉卤采用实施例9制备得到的醉卤。
应用例10
一种醉鸡,具体制备步骤如下:
S21,将活鸡经宰杀、退毛、净膛、漂洗,得到光鸡,取50kg的光鸡和0.1kg实施例1制备得到的醉卤,将光鸡用醉卤进行拌匀,并在25℃下腌制8h;
S22,将腌制好的光鸡转移到蒸煮生产线上,在温度为103℃的温度下蒸煮1h,得到熟鸡;
S23,将蒸煮后的熟鸡取出并冷却至室温,真空包装后转移到高压锅中进行高温灭菌,温度为110℃,时间为16min,然后进行外包装并送至-10℃的冷库中进行保存。
对比例
对比应用例1
一种醉鸡,与应用例1的不同之处在于,醉卤在制备过程中,采用相同重量的壳聚糖代替蜂胶。
对比应用例2
一种醉鸡,与应用例1的不同之处在于,醉卤在制备过程中,采用相同重量的蜂胶代替壳聚糖。
对比应用例3
一种醉鸡,与应用例1的不同之处在于,醉卤在制备过程中未加入蜂胶和壳聚糖。
对比应用例4
一种醉鸡,与应用例1的不同之处在于,醉卤在制备过程中,采用相同重量的亚硝酸盐代替蜂胶和壳聚糖。
性能检测试验
将应用例1-10和对比应用例1-4制得的醉鸡于-10℃下储藏90天,然后对其进行性能测试,测试结果计入下列表2中。
由表2中测试数据可以看出,相较于对比应用例1-3,应用例1-10具有较低的挥发性盐基氮含量、过氧化值和较低的脂肪氧化度增长率。
从应用例1、对比应用例1和对比应用例2可以看出,蜂胶和壳聚糖对醉鸡均在一定程度上抑制了挥发性盐基氮、过氧化值和脂肪氧化度增长率的增加;而从对比应用例3可以看出,蜂胶和壳聚糖两者一起使用,具有一定的协同增效作用,对延长醉鸡保质期和抗氧化作用具有明显的提升。
从应用例1和对比应用例1可以看出,相较于工业防腐剂,采用天然的蜂胶和壳聚糖作为防腐剂,同样能够保证醉鸡具有较好的保质期限和抗氧化,且效果略优于添加亚硝酸盐的防腐作用。
表2性能测试结果
挥发性盐基氮(mg/100g) | 过氧化值(g/100g) | 脂肪氧化度增长率 | |
检测标准/方法 | GB5009.228-2016 | GB5009.227-2016 | 荧光法 |
应用例1 | 7.35 | 0.031 | 0.82 |
应用例2 | 7.32 | 0.030 | 0.81 |
应用例3 | 7.35 | 0.034 | 0.83 |
应用例4 | 7.54 | 0.032 | 0.84 |
应用例5 | 7.48 | 0.031 | 0.91 |
应用例6 | 7.39 | 0.032 | 0.81 |
应用例7 | 7.24 | 0.030 | 0.79 |
应用例8 | 7.28 | 0.029 | 0.78 |
应用例9 | 7.21 | 0.028 | 0.74 |
应用例10 | 7.33 | 0.031 | 0.82 |
对比应用例1 | 14.17 | 0.059 | 8.62 |
对比应用例2 | 13.62 | 0.053 | 6.58 |
对比应用例3 | 19.58 | 0.082 | 15.31 |
对比应用例4 | 8.20 | 0.045 | 3.10 |
以上所述仅是本申请的优选实施方式,本申请的保护范围并不仅局限于上述实施例,凡属于本申请思路下的技术方案均属于本申请的保护范围。应当指出,对于本技术领域的普通技术人员来说,在不脱离本申请原理前提下的若干改进和润饰,这些改进和润饰也应视为本申请的保护范围。
Claims (10)
1.一种醉卤,其特征在于,包括如下重量份数的组分:黄酒80-120份、白砂糖8-12份、味精2-6份、食盐18-22份、酒精1-2份、桂皮0.1-0.3份、桔皮0.1-0.3份、花椒0.1-0.2份、茴香0.1-0.2份、增鲜剂0.1-0.2份、水8-12份、蜂胶0.1-0.2份、壳聚糖0.05-0.1份。
2.根据权利要求1所述的醉卤,其特征在于,还包括1-2份植物提取物,所述植物提取物为蛹虫草提取物和野山参提取物组成的混合物。
3.根据权利要求2所述的醉卤,其特征在于,所述蛹虫草提取物与野山参提取物的重量比为1:(0.5-1)。
4.根据权利要求2所述的醉卤,其特征在于,所述植物提取物的制备方法为:将蛹虫草和野山参粉碎后用沸水热回流提取2-3h,得到植物提取液,再将植物提取液过滤、浓缩、喷雾干燥,即得植物提取液。
5.一种权利要求1所述的醉卤的制备方法,其特征在于,包括以下步骤:
S11,香辛料熬煮:将桂皮、桔皮、花椒、茴香混合,加入水,加热到90-95℃,熬煮15-45min,过滤、冷却,得到香辛料水;
S12,配兑调味:将蜂胶和壳聚糖加入到香辛料水中,搅拌溶解,继续加入黄酒、白砂糖、味精、食盐、酒精、增鲜剂,搅拌均匀;
S13,灭菌、包装:在75-80℃下,灭菌15min后,灌装、封口,即得。
6.一种权利要求1所述的醉卤在制备糟制食品方面的应用,其特征在于,所述糟制食品包括海鲜、家禽、家禽蛋。
7.根据权利要求6所述的醉卤在制备糟制食品方面的应用,其特征在于,所述海鲜包括鱼、蟹、虾,所述家禽包括鸡、鸭、鹅,所述家禽蛋包括鸡蛋、鸭蛋、鹅蛋。
8.根据权利要求7所述的醉卤在制备糟制食品方面的应用,其特征在于,所述家禽包括鸡,所述鸡由以下步骤制得:
S21,将活鸡经宰杀、退毛、净膛、漂洗,得到光鸡,按照重量比500:1,将光鸡用醉卤进行拌匀,在10-25℃下腌制8-12h;
S22,将腌制好的光鸡转移到蒸煮生产线上,在温度为95-103℃的温度下蒸煮1-2h,得到熟鸡;
S23,将蒸煮后的熟鸡取出并冷却至室温,真空包装,微波杀菌或高温杀菌后,再进行外包装并送至-10℃的冷库中进行保存。
9.根据权利要求8所述的醉卤在制备醉卤肉质食品方面的应用,其特征在于,所述微波杀菌为将熟鸡真空包装后转移到隧道式微波灭菌机里进行,温度为80-120℃,时间为10-15min。
10.根据权利要求8所述的醉卤在制备醉卤肉质食品方面的应用,其特征在于,所述高温灭菌为将熟鸡真空包装后转移到高压锅内进行,温度为110-120℃,时间为13-16min。
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