CN113491319A - 一种卤菜的制作方法 - Google Patents
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Abstract
本发明涉及卤菜制作技术领域,且公开了一种卤菜的制作方法,包括备料,制作高汤,炒糖色,制作卤水,将食材清洗干净后进行卤制,按照食材重量依次放入同比例的调味品与卤制品,在卤制过程中根据时间变化来控制卤制火候,在卤制结束后,将食材与卤料分拣,从而完成卤菜制作。该卤菜的制作方法,通过卤制食材的选择,清洗,可以保证食材的干净,卤制品与调味品的放入多少根据食材的重量比例决定,保证了食材卤制时,味道不会出现过大偏差,卤制的火候根据时间决定,保证了食材口感软硬适中,保证了食材的美味可口。
Description
技术领域
本发明涉及卤菜制作技术领域,具体为一种卤菜的制作方法。
背景技术
卤菜是现在生活中,人们喜爱的食物之一,通过卤制大料的加入使得食材更加合口,麻辣鲜香,深受人们喜爱。
市面上售卖的卤菜因为卤制方法原因,导致食材口感不同,卤料的配比固定,不能根据所需进行调节,导致卤菜香味减少,卤制火候把控不好,导致食材口感不见,层次性降低,都是影响卤菜制作最重要的原因。
因此,亟需一种卤菜的制作方法,用以解决卤菜制作卤料不好把控,卤制火候难以把控的问题。
实用内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种卤菜的制作方法,具备卤制比例可调节,卤制火候可控的优点,解决了在卤菜制作卤料不好把控,卤制火候难以把控的问题。
(二)技术方案
为实现上述目的,本发明提供如下技术方案:一种卤菜的制作方法,包括卤菜的制作方法,其特征在于:所述卤菜制作方法包括以下制造步骤:
S1、备料:根据客户需要准备相应食材如:鸡肉、鸭肉、猪肉、蔬菜等,高汤材料如:猪筒子骨、牛骨筒骨、老蛋鸡、肉鸭、肥肉、姜、猪皮,以及所需要的调味制品若干包括:干青花椒、香叶、黄栀子、陈皮、香果、胡椒籽、荜拨、丁香、桂皮、党参、良姜、茂汶花椒、八角、砂仁、山奈、草果、白蔻、茴香、罗汉果、冰糖、盐、味精、鸡精、浓缩鸡汁、栗油魔膏调味料、1453鸡肉香、牛肉膏。
S2、制作高汤:称生活饮用水80斤倒入卤桶中,清洗猪筒子骨5根、牛骨筒骨1根、老蛋鸡3只、肉鸭3只、肥肉10斤、猪皮10斤全部放入卤桶中,开大火烧开,过程中搅拌防止粘锅并清除高汤上面的漂浮物(泡沫),漂浮物清除干净之后放入老姜1斤,先开大火烧1小时转小火2小时,高汤制作完成。
S3、炒糖色:锅内放0.5斤菜籽油,老冰糖3斤开小火慢炒,炒至糖完全融化,先起小泡再起大泡,大泡又落转成小泡,炒至糖汁变为枣红色,锅内加0.5斤热水,搅拌熬制致糖汁变为膏状关火,炒糖色完成。
S4、制作卤水:称重干青花椒60g、香叶15g、黄栀子40g、陈皮30g、香果20g、胡椒籽60g、荜拨15g、丁香10g、桂皮20g、党参10g(切段)、良姜15g、茂汶花椒60g、八角15g、砂仁40g、山奈30g、草果20g、白蔻15g、茴香20g、罗汉果60g(破碎)分别用棉纱布袋装好,封好布袋口防止卤料倒出。把配好的卤料包放入S2高汤中,再向高汤中分别加入味精300g、盐450g、鸡精350g,加糖色至卤水由白变黄,小火继续煮高汤2小时直到高汤中的所有肉全部煮烂(鸡、鸭肉煮烂,猪皮煮融化)后把除卤料包之外的所有残渣捞出扔掉,卤水制作完成。
S5卤制:根据需要将S1所备食材清洗干净并分割后放入卤水中,新鲜食材可以直接放入卤水中,冻食材先开水汆水并清洗干净后放入卤水中,食材放入卤水中后,根据食材的量(25斤)加入浓缩鸡汁2kg、栗油魔膏调味料400g、1453鸡肉香400g、牛肉膏400g、味精50g、鸡精100g、盐适当。
S6、控火:在S5步骤完成后,先大火将卤水烧开再转小火,卤制35分钟至食材浮起(食材6-7分熟,抓钩能轻松钩入食材)后关火,将食材焖1小时,至食材8-9分熟后出锅;
S7、完成:在S6步骤完成后,将食材捞出,与卤料分拣,在出锅后的食材上刷1层卤油(卤水上漂浮的油脂)来给食材保水保色,防止食材风吹变色,从而完成卤菜制作。
优选的,所述S1步骤中,调制品包括干青花椒、香叶、黄栀子、陈皮、香果、胡椒籽、荜拨、丁香、桂皮、党参、良姜、茂汶花椒、八角、砂仁、山奈、草果、白蔻、茴香、罗汉果、冰糖、盐、味精、鸡精、浓缩鸡汁、栗油魔膏调味料、1453鸡肉香、牛肉膏。
优选的,所述S4、S5步骤中,根据卤制重量的不同,所需卤制品的重量也不同,所需卤制品与卤制食材重量呈正比;
a1:所述卤制食材重量10kg-15kg,高汤卤料包方案为:干青花椒0.4%-0.6%、香叶0.1%-0.2%、黄栀子0.3%-0.4%、陈皮0.2%-0.3%、香果0.1%-0.2%、胡椒籽0.4%-0.6%、荜拨0.1%-0.2%、丁香0.1%-0.2%、桂皮0.1%-0.2%、党参0.05%-0.1%、良姜0.1%-0.2%、茂汶花椒0.4%-0.6%、八角0.1%-0.2%、砂仁0.3%-0.4%、山奈0.2%-0.3%、草果0.1%-0.2%、白蔻0.1%-0.2%、茴香0.1%-0.2%、罗汉果0.4%-0.6%、味精2%-3%、盐3%-4%、鸡精2%-3%;卤制调料方案为:浓缩鸡汁16%-18%、栗油魔膏调味料3%-4%、1453鸡肉香3%-4%、牛肉膏3%-4%、味精0.3%-0.5%、鸡精0.7%-0.9%、盐3%-4%(口尝为准);
a2:所述卤制食材重量15kg-20kg,高汤卤料包方案为:干青花椒0.6%-0.8%、香叶0.2%-0.3%、黄栀子0.4%-0.5%、陈皮0.3%-0.4%、香果0.2%-0.3%、胡椒籽0.6%-0.8%、荜拨0.2%-0.3%、丁香0.2%-0.3%、桂皮0.2%-0.3%、党参0.1%-0.2%、良姜0.2%-0.3%、茂汶花椒0.6%-0.8%、八角0.2%-0.3%、砂仁0.4%-0.5%、山奈0.3%-0.4%、草果0.2%-0.3%、白蔻0.2%-0.3%、茴香0.2%-0.3%、罗汉果0.6%-0.8%、味精3%-5%、盐4%-5%、鸡精3%-2%;卤制调料方案为:浓缩鸡汁18%-20%、栗油魔膏调味料4%-5、1453鸡肉香4%-5%、牛肉膏4%-5%、味精0.5%-0.7%、鸡精0.9%-1%、盐4%-5%(口尝为准)。
优选的,所述S6步骤中,所述控火根据时间增加而变化;
a1:0.5-2h,所述卤制需要用大火转小火;
a2:2-3h,所述卤制需要小火慢熬;
a3:3-5h,所述卤制需要关火浸泡两小时入味。
与现有技术相比,本发明提供了一种卤菜的制作方法,具备以下有益效果:
1、该卤菜的制作方法,通过卤制食材的选择,清洗,可以保证食材的干净,卤制品与调味品的放入多少根据食材的重量比例决定,保证了食材卤制时,味道不会出现过大偏差,卤制的火候根据时间决定,保证了食材口感软硬适中,保证了装置的实用性。
附图说明
图1为本发明制作方法流程图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
请参阅图1,一种卤菜的制作方法,包括卤菜的制作方法,其特征在于:卤菜制作方法包括以下制造步骤:
S1、备料:根据客户需要准备相应食材如:鸡肉、鸭肉、猪肉、蔬菜等,高汤材料如:猪筒子骨、牛骨筒骨、老蛋鸡、肉鸭、肥肉、姜、猪皮,以及所需要的调味制品若干包括:干青花椒、香叶、黄栀子、陈皮、香果、胡椒籽、荜拨、丁香、桂皮、党参、良姜、茂汶花椒、八角、砂仁、山奈、草果、白蔻、茴香、罗汉果、冰糖、盐、味精、鸡精、浓缩鸡汁、栗油魔膏调味料、1453鸡肉香、牛肉膏。
S2、制作高汤:称生活饮用水80斤倒入卤桶中,清洗猪筒子骨5根、牛骨筒骨1根、老蛋鸡3只、肉鸭3只、肥肉10斤、猪皮10斤全部放入卤桶中,开大火烧开,过程中搅拌防止粘锅并清除高汤上面的漂浮物(泡沫),漂浮物清除干净之后放入老姜1斤,先开大火烧1小时转小火2小时,高汤制作完成。
S3、炒糖色:锅内放0.5斤菜籽油,老冰糖3斤开小火慢炒,炒至糖完全融化,先起小泡再起大泡,大泡又落转成小泡,炒至糖汁变为枣红色,锅内加0.5斤热水,搅拌熬制致糖汁变为膏状关火,炒糖色完成。
S4、制作卤水:称重干青花椒60g、香叶15g、黄栀子40g、陈皮30g、香果20g、胡椒籽60g、荜拨15g、丁香10g、桂皮20g、党参10g(切段)、良姜15g、茂汶花椒60g、八角15g、砂仁40g、山奈30g、草果20g、白蔻15g、茴香20g、罗汉果60g(破碎)分别用棉纱布袋装好,封好布袋口防止卤料倒出。把配好的卤料包放入S2高汤中,再向高汤中分别加入味精300g、盐450g、鸡精350g,加糖色至卤水由白变黄,小火继续煮高汤2小时直到高汤中的所有肉全部煮烂(鸡、鸭肉煮烂,猪皮煮融化)后把除卤料包之外的所有残渣捞出扔掉,卤水制作完成。
S5卤制:根据需要将S1所备食材清洗干净并分割后放入卤水中,新鲜食材可以直接放入卤水中,冻食材先开水汆水并清洗干净后放入卤水中,食材放入卤水中后,根据食材的量(25斤)加入浓缩鸡汁2kg、栗油魔膏调味料400g、1453鸡肉香400g、牛肉膏400g、味精50g、鸡精100g、盐适当。
S6、控火:在S5步骤完成后,先大火将卤水烧开再转小火,卤制35分钟至食材浮起(食材6-7分熟,抓钩能轻松钩入食材)后关火,将食材焖1小时,至食材8-9分熟后出锅;
S7、完成:在S6步骤完成后,将食材捞出,与卤料分拣,在出锅后的食材上刷1层卤油(卤水上漂浮的油脂)来给食材保水保色,防止食材风吹变色,从而完成卤菜制作。
具体的,所述S1步骤中,调制品包括干青花椒、香叶、黄栀子、陈皮、香果、胡椒籽、荜拨、丁香、桂皮、党参、良姜、茂汶花椒、八角、砂仁、山奈、草果、白蔻、茴香、罗汉果、冰糖、盐、味精、鸡精、浓缩鸡汁、栗油魔膏调味料、1453鸡肉香、牛肉膏。
具体的,所述S4、S5步骤中,根据卤制重量的不同,所需卤制品的重量也不同,所需卤制品与卤制食材重量呈正比;
a1:所述卤制食材重量10kg-15kg,高汤卤料包方案为:干青花椒0.4%-0.6%、香叶0.1%-0.2%、黄栀子0.3%-0.4%、陈皮0.2%-0.3%、香果0.1%-0.2%、胡椒籽0.4%-0.6%、荜拨0.1%-0.2%、丁香0.1%-0.2%、桂皮0.1%-0.2%、党参0.05%-0.1%、良姜0.1%-0.2%、茂汶花椒0.4%-0.6%、八角0.1%-0.2%、砂仁0.3%-0.4%、山奈0.2%-0.3%、草果0.1%-0.2%、白蔻0.1%-0.2%、茴香0.1%-0.2%、罗汉果0.4%-0.6%、味精2%-3%、盐3%-4%、鸡精2%-3%;卤制调料方案为:浓缩鸡汁16%-18%、栗油魔膏调味料3%-4%、1453鸡肉香3%-4%、牛肉膏3%-4%、味精0.3%-0.5%、鸡精0.7%-0.9%、盐3%-4%(口尝为准);
a2:所述卤制食材重量15kg-20kg,高汤卤料包方案为:干青花椒0.6%-0.8%、香叶0.2%-0.3%、黄栀子0.4%-0.5%、陈皮0.3%-0.4%、香果0.2%-0.3%、胡椒籽0.6%-0.8%、荜拨0.2%-0.3%、丁香0.2%-0.3%、桂皮0.2%-0.3%、党参0.1%-0.2%、良姜0.2%-0.3%、茂汶花椒0.6%-0.8%、八角0.2%-0.3%、砂仁0.4%-0.5%、山奈0.3%-0.4%、草果0.2%-0.3%、白蔻0.2%-0.3%、茴香0.2%-0.3%、罗汉果0.6%-0.8%、味精3%-5%、盐4%-5%、鸡精3%-2%;卤制调料方案为:浓缩鸡汁18%-20%、栗油魔膏调味料4%-5、1453鸡肉香4%-5%、牛肉膏4%-5%、味精0.5%-0.7%、鸡精0.9%-1%、盐4%-5%(口尝为准)。
实施例一
S4和S5步骤中,根据卤制重量的不同,所需卤制品的重量也不同,所需卤制品与卤制食材重量呈正比;
a1:所述卤制食材重量10kg-15kg,高汤卤料包方案为:干青花椒0.4%-0.6%、香叶0.1%-0.2%、黄栀子0.3%-0.4%、陈皮0.2%-0.3%、香果0.1%-0.2%、胡椒籽0.4%-0.6%、荜拨0.1%-0.2%、丁香0.1%-0.2%、桂皮0.1%-0.2%、党参0.05%-0.1%、良姜0.1%-0.2%、茂汶花椒0.4%-0.6%、八角0.1%-0.2%、砂仁0.3%-0.4%、山奈0.2%-0.3%、草果0.1%-0.2%、白蔻0.1%-0.2%、茴香0.1%-0.2%、罗汉果0.4%-0.6%、味精2%-3%、盐3%-4%、鸡精2%-3%;卤制调料方案为:浓缩鸡汁16%-18%、栗油魔膏调味料3%-4%、1453鸡肉香3%-4%、牛肉膏3%-4%、味精0.3%-0.5%、鸡精0.7%-0.9%、盐3%-4%(口尝为准。
通过上述技术方案,乐意保证卤制食材味道咸淡适中,保证了食材口感丰富,入口不柴,提升了食材的层次性。
实施例二
S4和S5步骤中,根据卤制重量的不同,所需卤制品的重量也不同,所需卤制品与卤制食材重量呈正比;
a2:所述卤制食材重量15kg-20kg,高汤卤料包方案为:干青花椒0.6%-0.8%、香叶0.2%-0.3%、黄栀子0.4%-0.5%、陈皮0.3%-0.4%、香果0.2%-0.3%、胡椒籽0.6%-0.8%、荜拨0.2%-0.3%、丁香0.2%-0.3%、桂皮0.2%-0.3%、党参0.1%-0.2%、良姜0.2%-0.3%、茂汶花椒0.6%-0.8%、八角0.2%-0.3%、砂仁0.4%-0.5%、山奈0.3%-0.4%、草果0.2%-0.3%、白蔻0.2%-0.3%、茴香0.2%-0.3%、罗汉果0.6%-0.8%、味精3%-5%、盐4%-5%、鸡精3%-2%;卤制调料方案为:浓缩鸡汁18%-20%、栗油魔膏调味料4%-5、1453鸡肉香4%-5%、牛肉膏4%-5%、味精0.5%-0.7%、鸡精0.9%-1%、盐4%-5%(口尝为准)。
通过上述技术方案,可以使得食材麻辣适中,不会出现过麻过辣,难以入口的灼烧感,保证了食材的鲜度。
具体的,S6步骤中,控火根据时间增加而变化;
a1:0.5-2h,卤制需要大火转小火;
a2:2-3h,卤制需要小火慢熬;
a3:3-5h,卤制需要关火浸泡两小时入味。
实施例三
S6步骤中,控火根据时间增加而变化;
a1:0.5-2h,卤制需要大火转小火。
通过上述技术方案,可以使得食材的味道不止停留在表层,提升了食材口感的层次性。
实施例四
S6步骤中,控火根据时间增加而变化;
a2:2-3h,卤制需要小火慢熬。
通过上述技术方案,可以使得食材在此过程中,食材本身的香味与卤制品的香味充分融合,使得食材保留原始香味的同时最大程度体现卤料的香味。
实施例五
S6步骤中,控火根据时间增加而变化;
a3:3-5h,卤制需要关火浸泡两小时入味。
通过上述技术方案,可以使得食材充分入味,吸收卤料的麻辣鲜香,提升食材卤制的口感。
实施例六
S6步骤中,控火根据时间增加而变化;
a1:0.5-2h,卤制需要大火转小火;
a2:2-3h,卤制需要小火慢熬;
a3:3-5h,卤制需要关火浸泡两小时入味。
通过上述技术方案,由于前期大火烧至一个小时,会使得食材本事快速变熟,卤汁快速减少,使得食材内部不能充分入味,且口感变柴,层次性减少,浸泡时间过短,使得食材不能充分浸泡吸收,食材至吸收卤料的干辣,入口灼烧感增强。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (4)
1.一种卤菜的制作方法,包括卤菜的制作方法,其特征在于:所述卤菜制作方法包括以下制造步骤:
S1、备料:根据客户需要准备相应食材如:鸡肉、鸭肉、猪肉、蔬菜等,高汤材料如:猪筒子骨、牛骨筒骨、老蛋鸡、肉鸭、肥肉、姜、猪皮,以及所需要的调味制品若干包括:干青花椒、香叶、黄栀子、陈皮、香果、胡椒籽、荜拨、丁香、桂皮、党参、良姜、茂汶花椒、八角、砂仁、山奈、草果、白蔻、茴香、罗汉果、冰糖、盐、味精、鸡精、浓缩鸡汁、栗油魔膏调味料、1453鸡肉香、牛肉膏。
S2、制作高汤:称生活饮用水80斤倒入卤桶中,清洗猪筒子骨5根、牛骨筒骨1根、老蛋鸡3只、肉鸭3只、肥肉10斤、猪皮10斤全部放入卤桶中,开大火烧开,过程中搅拌防止粘锅并清除高汤上面的漂浮物(泡沫),漂浮物清除干净之后放入老姜1斤,先开大火烧1小时转小火2小时,高汤制作完成。
S3、炒糖色:锅内放0.5斤菜籽油,老冰糖3斤开小火慢炒,炒至糖完全融化,先起小泡再起大泡,大泡又落转成小泡,炒至糖汁变为枣红色,锅内加0.5斤热水,搅拌熬制致糖汁变为膏状关火,炒糖色完成。
S4、制作卤水:称重干青花椒60g、香叶15g、黄栀子40g、陈皮30g、香果20g、胡椒籽60g、荜拨15g、丁香10g、桂皮20g、党参10g(切段)、良姜15g、茂汶花椒60g、八角15g、砂仁40g、山奈30g、草果20g、白蔻15g、茴香20g、罗汉果60g(破碎)分别用棉纱布袋装好,封好布袋口防止卤料倒出。把配好的卤料包放入S2高汤中,再向高汤中分别加入味精300g、盐450g、鸡精350g,加糖色至卤水由白变黄,小火继续煮高汤2小时直到高汤中的所有肉全部煮烂(鸡、鸭肉煮烂,猪皮煮融化)后把除卤料包之外的所有残渣捞出扔掉,卤水制作完成。
S5卤制:根据需要将S1所备食材清洗干净并分割后放入卤水中,新鲜食材可以直接放入卤水中,冻食材先开水汆水并清洗干净后放入卤水中,食材放入卤水中后,根据食材的量(25斤)加入浓缩鸡汁2kg、栗油魔膏调味料400g、1453鸡肉香400g、牛肉膏400g、味精50g、鸡精100g、盐适当。
S6、控火:在S5步骤完成后,先大火将卤水烧开再转小火,卤制35分钟至食材浮起(食材6-7分熟,抓钩能轻松钩入食材)后关火,将食材焖1小时,至食材8-9分熟后出锅;
S7、完成:在S6步骤完成后,将食材捞出,与卤料分拣,在出锅后的食材上刷1层卤油(卤水上漂浮的油脂)来给食材保水保色,防止食材风吹变色,从而完成卤菜制作。
2.根据权利要求1所述的一种卤菜的制作方法,其特征在于:所述S1步骤中,调制品包括干青花椒、香叶、黄栀子、陈皮、香果、胡椒籽、荜拨、丁香、桂皮、党参、良姜、茂汶花椒、八角、砂仁、山奈、草果、白蔻、茴香、罗汉果、冰糖、盐、味精、鸡精、浓缩鸡汁、栗油魔膏调味料、1453鸡肉香、牛肉膏。
3.根据权利要求2所述的一种卤菜的制作方法,其特征在于:所述S4、S5步骤中,根据卤制重量的不同,所需卤制品的重量也不同,所需卤制品与卤制食材重量呈正比;
a1:所述卤制食材重量10kg-15kg,高汤卤料包方案为:干青花椒0.4%-0.6%、香叶0.1%-0.2%、黄栀子0.3%-0.4%、陈皮0.2%-0.3%、香果0.1%-0.2%、胡椒籽0.4%-0.6%、荜拨0.1%-0.2%、丁香0.1%-0.2%、桂皮0.1%-0.2%、党参0.05%-0.1%、良姜0.1%-0.2%、茂汶花椒0.4%-0.6%、八角0.1%-0.2%、砂仁0.3%-0.4%、山奈0.2%-0.3%、草果0.1%-0.2%、白蔻0.1%-0.2%、茴香0.1%-0.2%、罗汉果0.4%-0.6%、味精2%-3%、盐3%-4%、鸡精2%-3%;卤制调料方案为:浓缩鸡汁16%-18%、栗油魔膏调味料3%-4%、1453鸡肉香3%-4%、牛肉膏3%-4%、味精0.3%-0.5%、鸡精0.7%-0.9%、盐3%-4%(口尝为准);
a2:所述卤制食材重量15kg-20kg,高汤卤料包方案为:干青花椒0.6%-0.8%、香叶0.2%-0.3%、黄栀子0.4%-0.5%、陈皮0.3%-0.4%、香果0.2%-0.3%、胡椒籽0.6%-0.8%、荜拨0.2%-0.3%、丁香0.2%-0.3%、桂皮0.2%-0.3%、党参0.1%-0.2%、良姜0.2%-0.3%、茂汶花椒0.6%-0.8%、八角0.2%-0.3%、砂仁0.4%-0.5%、山奈0.3%-0.4%、草果0.2%-0.3%、白蔻0.2%-0.3%、茴香0.2%-0.3%、罗汉果0.6%-0.8%、味精3%-5%、盐4%-5%、鸡精3%-2%;卤制调料方案为:浓缩鸡汁18%-20%、栗油魔膏调味料4%-5、1453鸡肉香4%-5%、牛肉膏4%-5%、味精0.5%-0.7%、鸡精0.9%-1%、盐4%-5%(口尝为准)。
4.根据权利要求1所述的一种卤菜的制作方法,其特征在于:所述S6步骤中,所述控火根据时间增加而变化;
a1:0.5-2h,所述卤制需要用大火转小火;
a2:2-3h,所述卤制需要小火慢熬;
a3:3-5h,所述卤制需要关火浸泡两小时入味。
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