CN112971099A - 一种用于热吃的卤制调味料 - Google Patents
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- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 10
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 10
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 9
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- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 241000159443 Myrcia Species 0.000 claims abstract description 8
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 7
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 7
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- 240000004670 Glycyrrhiza echinata Species 0.000 claims abstract 2
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- 235000013599 spices Nutrition 0.000 claims description 18
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 11
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Classifications
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- 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
- 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
- A23L27/14—Dried spices
-
- 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
- A23L27/88—Taste or flavour enhancing agents
-
- 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
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Abstract
本发明属于调味料领域，具体涉及一种用于热吃的卤制调味料，包括以下组分及质量份数：八角粉1‑10份、小茴香粉1‑10份、良姜粉1‑10份、陈皮粉1‑10份、胡椒粉1‑10份、肉桂粉1‑10份、干姜粉1‑10份、甘草粉1‑10份、砂仁粉1‑10份、丁香粉0.5‑10份、白芷粉1‑10份、香叶粉1‑10份、山柰粉1‑10份、迷迭香粉0.5‑2份，上述组分混匀制成混合香料粉，混合香料粉中加入茶多酚组成热吃卤制调味料。采用本发明方案制备的卤制调味料：1、成菜色泽靓；2、清香宜人；3、热吃口味柔和醇正；4、不需卤拌；5、首卤即达老卤口味；6、不需老卤，可随时起卤进行卤制菜品。
Description
技术领域
本发明属于调味料领域，具体涉及一种用于热吃的卤制调味料。
背景技术
王守义十三香卤料
王守义十三香卤料，常用于卤制猪、鸡、鹅、鸭等，虽具有浓郁的传统卤香味，但也存在不少缺陷与不足：
1、清香味明显不足；
2、热吃口味不佳，需等待凉后才出香，且需进行卤拌(加芝麻油、大蒜末)后口味才好；
3、需老卤(多卤几次)口味才好。
发明内容
本发明的目的在于提供一种用于热吃的卤制调味料，以解决传统卤制调味料清香味不足、热吃口味不佳以及需老卤口味才好的问题。
为实现上述发明目的，本发明采用的技术方案为：一种用于热吃的卤制调味料，包括以下组分及质量份数：八角粉1-10份、小茴香粉1-10份、良姜粉1-10份、陈皮粉1-10份、胡椒粉1-10份、肉桂粉1-10份、干姜粉1-10份、甘草粉1-10份、砂仁粉1-10份、丁香粉0.5-10份、白芷粉1-10份、香叶粉1-10份、山柰粉1-10份、迷迭香粉0.5-2份，上述组分混匀制成混合香料粉，混合香料粉中加入茶多酚组成热吃卤制调味料。
采用上述方案制备成的混合香料：
1、迷迭香为西方常用调味料，味辛凉、清芳宜人，与茶多酚味苦清香相结合，苦辛化甘(甘即清芳)，共奏互增、引发，相得益彰，影响全局的佳效；
2、白芷，苦辛、芳香，与动物油脂、白砂糖结合，苦辛化甘(甘即味佳)，芳香走窜，引领诸香入腠达里，故白芷为卤制要领，出香上品，不可或缺；
3、香叶辛温，辛能去腻且可淡化腥味，温可通行，功擅和味，使诸香调和趋善；
4、山奈辛温，与鸡的甘温，组成辛甘温，奏增香和味，芳香醒脾，激发食欲的效果。
作为优选方案，所述混合香料粉与茶多酚的质量比为4：1。其中茶多酚味苦、清香，具有及其显著的增加、引发清香味的作用。
具体实施方式
下面结合实施例对本发明的技术方案作进一步详述。
实施例1
先按照上述配比取八角粉1份、小茴香粉2份、良姜粉1份、陈皮粉1份、胡椒粉1.8份、肉桂粉2份、干姜粉5份、甘草粉3份、砂仁粉1份、丁香粉0.5份、白芷粉6份、香叶粉7份、山柰粉1份、迷迭香粉0.5份，制备成混合香料粉。
取混合香料粉4克，茶多酚1克，盐、白砂糖、料酒各适量，水3斤，1斤鲜猪肉，按照传统卤制方法进行卤制。
实施例2
先按照上述配比取八角粉3份、小茴香粉1份、良姜粉4份、陈皮粉2.5份、胡椒粉3份、肉桂粉8份、干姜粉3份、甘草粉3份、砂仁粉2份、丁香粉2份、白芷粉6份、香叶粉6份、山柰粉2份、迷迭香粉0.7份，制备成混合香料粉。
取混合香料粉4克，茶多酚1克，盐、白砂糖、料酒各适量，水3斤，1斤鲜鸡爪，按照传统卤制方法进行卤制。
实施例3
先按照上述配比取八角粉7份、小茴香粉2份、良姜粉1份、陈皮粉1.5份、胡椒粉6份、肉桂粉3份、干姜粉1份、甘草粉7份、砂仁粉4份、丁香粉1.5份、白芷粉6份、香叶粉6份、山柰粉6份、迷迭香粉1.5份，制备成混合香料粉。
取混合香料粉4克，茶多酚1克，盐、白砂糖、料酒各适量，水3斤，1斤鲜鸭腿，按照传统卤制方法进行卤制。
实施例4
先按照上述配比取八角粉4份、小茴香粉3份、良姜粉2份、陈皮粉4份、胡椒粉4份、肉桂粉1份、干姜粉2份、甘草粉1份、砂仁粉2份、丁香粉6份、白芷粉2份、香叶粉2份、山柰粉6份、迷迭香粉2份，制备成混合香料粉。
取混合香料粉4克，茶多酚1克，盐、白砂糖、料酒各适量，水3斤，1斤鲜鸡翅，按照传统卤制方法进行卤制。
实施例5
先按照上述配比取八角粉5份、小茴香粉4份、良姜粉7份、陈皮粉4份、胡椒粉1份、肉桂粉7份、干姜粉1份、甘草粉4份、砂仁粉4份、丁香粉2份、白芷粉4份、香叶粉4份、山柰粉7份、迷迭香粉1份，制备成混合香料粉。
取混合香料粉4克，茶多酚1克，盐、白砂糖、料酒各适量，水3斤，1斤鲜猪肉，按照传统卤制方法进行卤制。
实施例6
先按照上述配比取八角粉6份、小茴香粉8份、良姜粉5份、陈皮粉1份、胡椒粉5份、肉桂粉5份、干姜粉5份、甘草粉2份、砂仁粉7份、丁香粉3份、白芷粉3份、香叶粉5份、山柰粉5份、迷迭香粉7份，制备成混合香料粉。
取混合香料粉4克，茶多酚1克，盐、白砂糖、料酒各适量，水3斤，1斤鲜猪肉，按照传统卤制方法进行卤制。
上述实施例中，卤制后的食材具有以下特点：1、成菜色泽靓；2、清香宜人；3、热吃口味柔和醇正；4、不需卤拌；5、首卤即达老卤(多卤几次)口味；6、不需老卤，可随时起卤进行卤制菜品。
试用效果：
在不同地域分别随机寻找不同人数试用本发明的卤制调味料，试用后分别采访并记录试用感受以及与市售王守义十三香卤料对比的评价，具体数据见表1。
表1试用后数据记录
注：1、所述“市售产品”为市售王守义十三香卤料；
2、与市售产品对比：本发明制备的卤料口味较好即填“好”，王守义十三香口味较好即填“差”。
Claims (2)
1.一种用于热吃的卤制调味料，其特征在于，包括以下组分及质量份数：八角粉1-10份、小茴香粉1-10份、良姜粉1-10份、陈皮粉1-10份、胡椒粉1-10份、肉桂粉1-10份、干姜粉1-10份、甘草粉1-10份、砂仁粉1-10份、丁香粉0.5-10份、白芷粉1-10份、香叶粉1-10份、山柰粉1-10份、迷迭香粉0.5-2份，上述组分混匀制成混合香料粉，混合香料粉中加入茶多酚组成热吃卤制调味料。
2.根据权利要求1所述的用于热吃的卤制调味料，其特征在于：所述混合香料粉与茶多酚的质量比为4：1。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770701A (zh) * | 2015-04-29 | 2015-07-15 | 赵建平 | 一种卤料及其用途 |
| CN105166814A (zh) * | 2015-10-15 | 2015-12-23 | 广东好味来食品有限公司 | 一种家禽肉类的卤制配方及其卤制方法 |
| CN108771188A (zh) * | 2018-05-30 | 2018-11-09 | 安徽王家坝生态农业有限公司 | 一种含有银杏黄酮的卤水及制备方法 |
| 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 |
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- 2021-04-14 CN CN202110397883.4A patent/CN112971099A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770701A (zh) * | 2015-04-29 | 2015-07-15 | 赵建平 | 一种卤料及其用途 |
| CN105166814A (zh) * | 2015-10-15 | 2015-12-23 | 广东好味来食品有限公司 | 一种家禽肉类的卤制配方及其卤制方法 |
| CN108771188A (zh) * | 2018-05-30 | 2018-11-09 | 安徽王家坝生态农业有限公司 | 一种含有银杏黄酮的卤水及制备方法 |
| 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 |
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