CN113142533A - 一种以牛大力为主原料的卤汁配方及其制备方法 - Google Patents
一种以牛大力为主原料的卤汁配方及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种以牛大力为主原料的卤汁配方及其制备方法,属于食品加工技术领域。其配方包括牛大力、枸杞、八角、桂皮、草果、山奈、草寇、公丁香、千里香、香叶、小茴香、豆蔻、陈皮。其方法包括步骤:将原料浸泡,沥干水分后冻融,解冻,炒制,熬制。本发明中的香料利用温水和白酒分类浸泡,去除香料中比必要的异味和苦涩味;同时采取多次冻融的方法,可以使香料松散且呈香物质易于释放;高温二次可以提高短链香味物质含量,所得香味更浓烈,还具有增强体质的效果。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种以牛大力为主原料的卤汁配方及其制备方法。
背景技术
卤汁是以辛香料为主原料的一个食物加工用产品,其色、香、味、形。古往今来享誉中外。是民间美食的传统文化的一大特色,是中华卤味的秘笈,先轫于秦,形成于唐宋。
牛大力中含有黄酮类成分,抗氧化方面起到主要作用。
CN201910093701.7公开了一种五香卤汁制作方法。将八角、桂皮、香叶、草果、白芷、山奈、小茴香、良姜、白扣、香茅草、干辣椒、花椒和食用水,进行熬制。
CN201510997859.9公开了一种卤汁配方及制作工艺。该配方包括香辛料和辅料;香辛料主要组分为八角、桂皮和沙姜;辅料的主要组分为盐、糖和味精。
上述两个方发明缺点在于:辛香料及辅料单一,加工方法单一,容易造成辛香料等香味未发散浓郁。
CN200610044741.5公开一种卤菜红卤汁的制作的方法。以八角、桂皮、陈皮、丁香、山柰、花椒、茴香、香叶、良姜、草果、甘草、干红辣椒、香葱、生姜、片糖、黄酒、优质酱油、糖色、精盐、热花生油、味精、骨汤为原料。此发明其缺点在于:加工过程较杂乱耗时,仅在突出风味,缺乏抗氧化等功能性。
发明内容
本发明提供一种以牛大力为主原料的卤汁配方及其制备方法,此方法提高其辛香料香味的同时能够保留增强体质的有益成分。
本发明的第一个目的,通过以下技术方案予以实现:
一种以牛大力为主原料的卤汁配方,其特征在于,包括原料:牛大力、枸杞、八角、桂皮、草果、山奈、草寇、丁香、千里香、香叶、小茴香、豆蔻、陈皮;
所述牛大力占原料质量分数的20-25%。
优选地,以质量份计算包括以下原料:
优选地,原料还包括花椒、干辣椒;和辅料;所述辅料包括:盐、糖、味精、油、酱油。
优选地,以质量份计算包括以下原料和辅料:
本发明的第二个目的,通过以下技术方案予以实现:
一种以牛大力为主原料的卤汁配方的制备方法,包括以下步骤:
(1)将原料分为芳香类和苦香类,其中芳香类原料使用温水浸泡,苦香类原料使用白酒浸泡;
(2)将步骤(1)浸泡后的原料沥干水分后放入冷冻室冻融,解冻;
(3)将步骤(2)解冻的原料进行炒制;
(4)将步骤(3)炒制后的原料中加入辅料和水进行熬制,得成品。
优选地,包括步骤(5):将步骤(4)熬制后的卤汁,灭菌,灌装并冲入惰性气体。
优选地,所述步骤(1)中原料与水的质量比为1:14-15;所述步骤(1)中原料与白酒的质量比为1:14-15;原料的浸泡温度为25-30℃,浸泡时间为15-30min。
优选地,所述步骤(2)中:沥干水分的时间为30-60min;冻融的降温速率为1-3℃/min,降温到-15至-25℃后保持3-8h;解冻的环境温度为18-23℃,解冻时间为3-8h;重复冻融和解冻1-2次。
优选地,所述步骤(3)中炒制为初次油炒和二次油炒:
初次油炒:油炒时间为30-60s;温度为220-250℃;
二次油炒:油炒时间≤60s;温度为280-300℃。
优选地,所述步骤(4)中,熬制的时间为1-1.5h,温度为80-100℃。
本发明具有以下有益效果:
1.本发明中的香料利用温水和白酒分类浸泡,去除香料中比必要的异味和苦涩味;同时采取多次冻融的方法,可以使香料松散且呈香物质易于释放;高温二次可以提高短链香味物质含量,所得香味更浓烈。
2.本发明的卤汁配方中加入牛大力、枸杞子等,使得卤汁具有提高人体免疫力、调节人体肠道消化的作用;所得产品香气浓郁,还具有增强体质的效果。
2.本发明的卤汁制成后采用氮气保护下的方式进行灌装,使得产品颜色保持自然、有效成分流失小。
附图说明
图1为实施例1成品的气相色谱图。
具体实施方式
下面具体实施例对本发明作进一步说明,以使本领域技术人员可以更好的理解本发明并能予以实施,但所举实施例不作为对本发明的限定。按照本领域的普通技术知识和惯用手段,在不脱离本发明上述基本技术思想前提下,对本发明上述结构做出的其它多种形式的修改、替换或变更,均应落在本发明的保护范围。
本发明总黄酮含量测定方法为《SZDB/Z 349—2019食品中总黄酮的测定》所规定的方法。
本发明总酸测定按照以下方法进行:
吸取样品10%稀释液10m L,放入200mL烧杯中,加蒸馏水 60mL,开动磁力搅拌器,用0.05N氢氧化钠标准溶液滴定至Ph8.2。记下耗用毫升。
同时做试剂空白实验。
计算公式为:
其中:V—样品耗用氢氧化钠标准溶液数,mL;
V0—试剂空白耗用氢氧化钠标准溶液数,mL;
V1—吸取稀释液的量,mL;
N—氢氧化钠标准溶液的当量浓度,N;
0.09—乳酸的毫克当量,g.
本发明NaCl含量测定按照以下方法进行:
准确称取5g试样,精确称至0.001g,于250ml锥形瓶中,加 100mL70℃热水,振荡15min,再将锥形瓶中的内容物转移到250mL 容量瓶,稀释至刻度,摇匀。用滤纸过滤,弃去最初滤液。移取25ml 样液于250ml锥形瓶中,加入50mL水,再加入1mL5%重铬酸钾溶液,摇匀。用标定好的AgNO3标准溶液进行滴定。直至黄色浑浊液刚刚从黄色变成浅桔红色,且保持1min不褪色即视为滴定终点。记录好AgNO3标准溶液消耗体积。重复2次平行实验。
同时量取50mL水替代样液做空白试验。
计算公式为:
其中:X—食品中氯化钠的质量分数%;
V1—滴定样液时消耗的硝酸银标准滴定溶液的体积数值 (mL);
V2—空白试剂消耗硝酸银标准滴定溶液的体积数值 (mL);
C—硝酸银标准滴定溶液浓度的准确数值(mol/L);
0.05844—与1mL硝酸银标准滴定溶液(1.000mol/L)相当的氯化钠的质量数值(g)
K—稀释倍数
m—试样的质量数值(g)
本发明蛋白质含量测定按照以下方法进行:
称取液体试样25g,精确至0.001g,至消化管中,再加入0.4硫酸铜、6g硝酸钾及20mL硫酸于消化炉进行消化。当消化炉温度达到 420℃之后,继续消化一个小时,此时消化管中液体呈绿色透明状,取出冷却后加入50mL水,于自动凯氏定氮仪上实现自动加液,蒸馏、滴定和记录滴定数据的过程。同时做试剂空白。
计算公式为:
其中:X--试样中蛋白质含量,单位为克每百克(g/100g);
V1--试剂消耗硫酸或盐酸标准溶液的体积,单位为毫升 (mL);
V2—试剂空白消耗硫酸或盐酸标准滴定溶液的体积,单位为毫升(mL);
c--硫酸或盐酸标准滴定溶液浓度,单位为摩尔每升 (mol/L);
m--试样的质量(g);
V3—吸取消化液的体积,mL;
F—氮换算为蛋白质的系数
100—换算系数。
本发明油脂含量按照以下方法进行:
准确取5g液体试样,准确称量至0.001g,置于蒸发皿中,加入约20g石英砂,于沸水浴上蒸干后,在电热鼓风干燥箱中于100℃±5℃干燥30min后,取出,研细,全部移入滤纸筒内,蒸发皿及沾有试样的玻璃棒,均用沾有乙醚的脱脂棉擦净,并将棉花放入滤纸筒内。将滤纸筒放入索氏抽提器的抽提筒内,连接至恒重的接收瓶,由抽提器冷凝管上端加入无水乙醚或石油醚至瓶内容积的三分之二处,于水浴上加热,使无水乙醚或石油醚至瓶内容积的三之二处,于水浴上加热,使无水乙醚或石油醚不断回流抽提(6次/h~8次/h),一般抽提8h. 提取结束时,用磨砂玻璃棒接取1滴提取液,磨砂玻璃棒上无油斑表明提取完毕。取下接收瓶,回收无水乙醚或石油醚,待接收瓶内溶剂剩余1~2mL时在水浴上蒸干,再于100℃±5℃干燥1h,放回干燥器冷却0.5h后称量。重复以上操作直至恒重。
计算公式为:
其中:X—试样中脂肪的含量(g/100g)
m1--恒重后接收瓶和脂肪的含量(g);
m0--接收瓶恒重的质量(g)
m2--试样的质量(g)
100--换算系数。
实施例一
(1)温水浸泡和白酒浸泡:将称好的辛香料分为芳香型和苦香型。其中芳香型置于200ml 25℃温水中浸泡,苦香型则置于200ml 白酒(酒精度为55度,温度为25℃)中浸泡;所述浸泡辛香料的时间为20min;沥干辛香料时间为30min。
芳香型:八角、桂皮、香叶、小茴香、丁香、花椒、辣椒。
苦香型:陈皮、山奈、草果、草寇、豆蔻。
(2)冻融:将沥干的辛香料装入食用塑料袋中,分层放入冷冻室中,降温速度1℃/min降温至-18℃,冷冻时间6h;然后在冰箱温度18℃条件下解冻5h;重复冷冻解冻循环3次后,得到冻融辛香料。
(3)初次油炒:将冻融辛香料置于炒锅中,加入8g牛油,油炒时间为40s;温度为220℃。
(4)连续二次油炒:将经过初次油炒后辛香料继续炒制,油炒时间60s;温度为300℃。
(5)调配与熬制:炒制完毕后加入500ml饮用水,再加入盐2.5g,糖0.5g,味精0.5g,酱油8g,老抽6g;熬制1h,熬制温度为80-100℃
(6)灭菌:得到熬制卤汁后,90℃灭菌,灭菌1h,灌装,得成品。
(7)包装贮藏:冲入氮气体后包装,每罐350ml,然后置于避光低温贮藏;温度为5℃。
检测其油含量范围为5.98g/dL总黄酮含量范围25mg/g;其它常规理化指标见下表1。
实施例二
(1)温水浸泡和白酒浸泡:将称好的辛香料分为芳香型和苦香型。其中芳香型置于200ml 30℃温水中浸泡,苦香型则置于200ml 白酒(酒精度为55度,温度为25℃)中浸泡;所述浸泡辛香料的时间为30min;沥干辛香料时间为40min。
芳香型:八角、桂皮、香叶、小茴香、丁香、花椒、辣椒。
苦香型:陈皮、山奈、草果、草寇、豆蔻。
(2)冻融:将沥干的辛香料装入食用塑料袋中,分层放入冷冻室中,降温速度1℃/min降温至-25℃,冷冻时间8h;然后在冰箱温度23℃条件下解冻6h;重复冷冻解冻循环3次后,得到冻融辛香料。
(3)初次油炒:将冻融辛香料置于炒锅中,加入8g牛油,油炒时间为60s;温度为250℃。
(4)连续二次油炒:将经过初次油炒后辛香料继续炒制,油炒时间40s;温度为320℃。
(5)调配与熬制:炒制完毕后加入500ml饮用水,再加入盐3.0g,糖0.6g,味精0.6g,酱油7g,老抽5g;熬制1h,熬制温度为80-100℃。
(6)灭菌:得到熬制卤汁后,100℃灭菌,灭菌1h,灌装,得成品。
(7)包装贮藏:冲入氮气体后包装,每罐500ml,然后置于避光低温贮藏;温度为10℃。
检测其油含量范围为6.20g/dL总黄酮含量范围为28mg/g;其它常规理化指标见下表1。
表1
对实施例1的成品进行气相色谱检测其中的香气物质,结果如图1和表2所示。
表2香气物质含量
出峰时间/min | 名称 | 分子式 | 含量/% |
6.181 | 2,3,5-三甲基己烷 | C<sub>9</sub>H<sub>20</sub> | 1.01 |
9.709 | 1,2,3-三甲基苯 | C<sub>9</sub>H<sub>12</sub> | 0.73 |
10.208 | 1,2,3-三甲基苯 | C<sub>9</sub>H<sub>12</sub> | 1.17 |
10.605 | 辛醚 | C<sub>16</sub>H<sub>34</sub>O | 0.30 |
10.729 | 1,2,3-三甲基苯 | C<sub>9</sub>H<sub>12</sub> | 0.61 |
11.167 | 2,4,6-三甲基辛烷 | C<sub>11</sub>H<sub>24</sub> | 1.59 |
12.545 | 甲基环乙基二甲氧基硅烷 | C<sub>9</sub>H<sub>20</sub>O<sub>2</sub>Si | 1.38 |
13.691 | 4,6-二甲基十二烷 | C<sub>14</sub>H<sub>30</sub> | 2.44 |
13.896 | 茴香醚 | C<sub>10</sub>H<sub>12</sub>O | 13.27 |
14.530 | 丁香酚 | C<sub>10</sub>H<sub>12</sub>O<sub>2</sub> | 3.96 |
15.413 | 2-甲基二十烷 | C<sub>21</sub>H<sub>44</sub> | 3.55 |
15.686 | 2,4-二叔丁基苯酚 | C<sub>14</sub>H<sub>22</sub>O | 4.02 |
16.840 | 2,6,10-三甲基十四烷 | C<sub>17</sub>H<sub>36</sub> | 1.06 |
17.282 | 对甲氧基肉桂酸乙酯 | C<sub>12</sub>H<sub>14</sub>O | 11.39 |
Claims (10)
1.一种以牛大力为主原料的卤汁配方,其特征在于,包括原料:牛大力、枸杞、八角、桂皮、草果、山奈、草寇、丁香、千里香、香叶、小茴香、豆蔻、陈皮;
所述牛大力占原料质量分数的20-25%。
3.根据权利要求1所述的以牛大力为主原料的卤汁配方,其特征在于,原料还包括花椒、干辣椒;和辅料;
所述辅料包括:盐、糖、味精、油、酱油。
5.权利要求1-4任一所述的以牛大力为主原料的卤汁配方的制备方法,其特征在于,包括以下步骤:
(1)将原料分为芳香类和苦香类,其中芳香类原料使用温水浸泡,苦香类原料使用白酒浸泡;
(2)将步骤(1)浸泡后的原料沥干水分后放入冷冻室冻融,解冻;
(3)将步骤(2)解冻的原料进行炒制;
(4)将步骤(3)炒制后的原料中加入辅料和水进行熬制,得成品。
6.根据权利要求5所述的以牛大力为主原料的卤汁配方的制备方法,其特征在于,包括以下步骤:
(5)将步骤(4)熬制后的卤汁,灭菌,灌装并冲入惰性气体。
7.根据权利要求5所述的以牛大力为主原料的卤汁配方的制备方法,其特征在于,所述步骤(1)中原料与水的质量比为1:14-15;所述步骤(1)中原料与白酒的质量比为1:14-15;原料的浸泡温度为25-30℃,浸泡时间为15-30min。
8.根据权利要求5所述的以牛大力为主原料的卤汁配方的制备方法,其特征在于,所述步骤(2)中:沥干水分的时间为30-60min;冻融的降温速率为1-3℃/min,降温到-15至-25℃后保持3-8h;解冻的环境温度为18-23℃,解冻时间为3-8h;重复冻融和解冻1-2次。
9.根据权利要求5所述的以牛大力为主原料的卤汁配方的制备方法,其特征在于,所述步骤(3)中炒制为初次油炒和二次油炒:
初次油炒:油炒时间为30-60s;温度为220-250℃;
二次油炒:油炒时间≤60s;温度为280-300℃。
10.根据权利要求5所述的以牛大力为主原料的卤汁配方的制备方法,其特征在于,所述步骤(4)中,熬制的时间为1-1.5h,温度为80-100℃。
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CN107897729A (zh) * | 2017-12-14 | 2018-04-13 | 柳州飞升鹏科技有限公司 | 一种风味牛肉干的加工方法 |
CN109846018A (zh) * | 2019-01-30 | 2019-06-07 | 安徽仁兴裕食品科技有限公司 | 一种五香卤汁制作方法 |
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