CN113519808A - 一种三合一卤料调味配方及其制备工艺 - Google Patents
一种三合一卤料调味配方及其制备工艺 Download PDFInfo
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了一种三合一卤料调味配方及其制备工艺,包括香料、辣椒和调味料,所述香料包括如下原料:八角,桂皮,小茴香,干姜,山奈,豆蔻,高良姜,丁香,花椒,肉豆蔻,香菜籽,砂仁,草果,百里香,橘皮,甘草,所述调味料包括如下原料:食用盐、冬菇、花菇、红糖、红曲红、5′‑呈味核苷酸二钠、二氮化硅。本发明中,卤料由香料、辣椒和调味料组成,香料中包含八角,桂皮,小茴香,干姜,豆蔻,高良姜,丁香,花椒,肉豆蔻,橘皮,甘草,百里香,这些常规的原料,还包含香菜籽、砂仁,草果,山奈,其中砂仁、山奈为中药材,加入卤料中熬制卤水时可以提升卤水的营养价值,减少人们长期食用卤制品带来的危害。
Description
技术领域
本发明涉及调料加工技术领域,尤其涉及一种三合一卤料调味配方及其制备工艺。
背景技术
卤料是制作卤菜的调料,一般是指制作卤水的中药香料。卤料有浓烈的芳香味,可去除食品原料的腥膻味,和增加食品的香味的功能。
常规的卤料味道单一,味道口感不是特别理想,偏咸或偏淡,或添加色素、香精和防腐剂,常吃甚至会影响人体健康。
发明内容
本发明的目的是为了解决上述的问题,而提出的一种三合一卤料调味配方及其制备工艺。
为了实现上述目的,本发明采用了如下技术方案:
一种三合一卤料调味配方,其特征在于,包括香料、辣椒、调味料、调色料和中药料,所述香料包括重量比如下的原料:八角1~2份,桂皮2~3份,小茴香1~3份,干姜2~3份,山奈3~5份,豆蔻0.5~0.8份,高良姜2~3份,丁香0.1~0.3份,花椒0.5~1.5份,肉豆蔻0.2~0.6份,香菜籽0.8~1.6份,砂仁1.2~2份,草果0.7~1.5份,百里香0.6~0.8份,橘皮0.6~1.2份,甘草0.8~1.4份,所述调味料包括如下原料:食用盐、冬菇、花菇、5′-呈味核苷酸二钠、二氮化硅,所述调色料包括如下原料:红花、密蒙花和甜菜,所述中药料包括如下原材料:沙棘、山药、枸杞和当归。
作为上述技术方案的进一步描述:
所述香料、辣椒、调味料、调色料和中药料的重量比为0.8~1.2∶1.5~2.5∶4.7~5.3∶0.1~0.2∶0.5~0.8。
作为上述技术方案的进一步描述:
所述辣椒采用朝天椒、灯笼椒、小米椒中的任意一种。
一种三合一卤料调味配方的制备工艺,包括:
(1)将香料的原料洗净、除菌后,再干燥,然后切碎成小块,将所有的原料放入纱布袋中包装;
(2)将辣椒洗净、除菌后,再干燥,然后切段,将辣椒放入密封袋中封口包装;
(3)取冬菇、花菇洗净、除菌,再切成块状,干燥去除水分,然后通过粉碎机将菇块打碎呈粉状,与调味料的其余原料混合,最后装袋封口包装;
(4)提取红花、密蒙花和甜菜中的红花黄色素、密蒙花黄色素和甜菜红色素,制成干粉状,将三种色素干粉混合,加入维生素C和金属鳌合剂,最后存放在胶囊中保存;
(5)取沙棘果实,洗净通过破壁机制成沙棘原浆,包装在酱包中,取山药、枸杞和当归,洗净,将山药和当归切片干燥,再和枸杞一起包装在干料包中。
作为上述技术方案的进一步描述:
所述香料、辣椒、冬菇和花菇的除菌均采用微波杀菌和紫外线杀菌两种方式。
作为上述技术方案的进一步描述:
所述香料、辣椒、冬菇和花菇除菌的时间均不少于10min。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
1、本发明中,卤料由香料、辣椒和调味料组成,香料中包含八角,桂皮,小茴香,干姜,豆蔻,高良姜,丁香,花椒,肉豆蔻,橘皮,甘草,百里香,这些常规的原料,还包含香菜籽、砂仁,草果,山奈,其中砂仁、山奈为中药材,加入卤料中熬制卤水时可以提升卤水的营养价值,减少人们长期食用卤制品带来的危害。
2、本发明中,调色料使用天然色素,提取的色素中添加维生素C起到防氧化作用,加入金属鳌合剂减少金属离子对色素的影响,并且以胶囊的形式存放,在熬制卤水时根据个人喜好添加合适的胶囊数量,天然色素对人体无害,同时能提高卤菜的色泽,提升观感效果。
3、本发明中,香料、辣椒和调味料分开包装,在制作卤水时方便人们根据个人口味喜好添加。
具体实施方式
下面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作出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
实施例一:
一种三合一卤料调味配方,包括香料、辣椒和调味料,香料包括重量比如下的原料:八角1份,桂皮2份,小茴香1份,干姜2份,山奈3份,豆蔻0.5份,高良姜2份,丁香0.1份,花椒0.5份,肉豆蔻0.2份,香菜籽0.8份,砂仁1.2份,草果0.7份,百里香0.6份,橘皮0.6份,甘草0.8份,调味料包括如下原料:食用盐、冬菇、花菇、红糖、红曲红、5′-呈味核苷酸二钠、二氮化硅,调色料包括如下原料:红花、密蒙花和甜菜,中药料包括如下原材料:沙棘、山药、枸杞和当归。
香料、辣椒、调味料、调色料和中药料的重量比为0.8∶1.5∶4.7∶0.1∶0.5。
辣椒采用朝天椒、灯笼椒、小米椒中的任意一种。
一种三合一卤料调味配方的制备工艺,包括:
(1)将香料的原料洗净、除菌后,再干燥,然后切碎成小块,将所有的原料放入纱布袋中包装;
(2)将辣椒洗净、除菌后,再干燥,然后切段,将辣椒放入密封袋中封口包装;
(3)取冬菇、花菇洗净、除菌,再切成块状,干燥去除水分,然后通过粉碎机将菇块打碎呈粉状,与调味料的其余原料混合,最后装袋封口包装;
(4)提取红花、密蒙花和甜菜中的红花黄色素、密蒙花黄色素和甜菜红色素,制成干粉状,将三种色素干粉混合,加入维生素C和金属鳌合剂,最后存放在胶囊中保存;
(5)取沙棘果实,洗净通过破壁机制成沙棘原浆,包装在酱包中,取山药、枸杞和当归,洗净,将山药和当归切片干燥,再和枸杞一起包装在干料包中。
香料、辣椒、冬菇和花菇的除菌均采用微波杀菌和紫外线杀菌两种方式。
香料、辣椒、冬菇和花菇除菌的时间均不少于10min。
实施例二:
一种三合一卤料调味配方,包括香料、辣椒和调味料,香料包括重量比如下的原料:八角1.5份,桂皮2.5份,小茴香2份,干姜2.5份,山奈4份,豆蔻0.65份,高良姜2.5份,丁香0.2份,花椒1份,肉豆蔻0.4份,香菜籽1.2份,砂仁1.6份,草果1.1份,百里香0.7份,橘皮1份,甘草1.1份,调味料包括如下原料:食用盐、冬菇、花菇、红糖、红曲红、5′-呈味核苷酸二钠、二氮化硅,调色料包括如下原料:红花、密蒙花和甜菜,中药料包括如下原材料:沙棘、山药、枸杞和当归。
香料、辣椒、调味料、调色料和中药料的重量比为1∶2∶5∶0.15∶0.65。
辣椒采用朝天椒、灯笼椒、小米椒中的任意一种。
一种三合一卤料调味配方的制备工艺,包括:
(1)将香料的原料洗净、除菌后,再干燥,然后切碎成小块,将所有的原料放入纱布袋中包装;
(2)将辣椒洗净、除菌后,再干燥,然后切段,将辣椒放入密封袋中封口包装;
(3)取冬菇、花菇洗净、除菌,再切成块状,干燥去除水分,然后通过粉碎机将菇块打碎呈粉状,与调味料的其余原料混合,最后装袋封口包装;
(4)提取红花、密蒙花和甜菜中的红花黄色素、密蒙花黄色素和甜菜红色素,制成干粉状,将三种色素干粉混合,加入维生素C和金属鳌合剂,最后存放在胶囊中保存;
(5)取沙棘果实,洗净通过破壁机制成沙棘原浆,包装在酱包中,取山药、枸杞和当归,洗净,将山药和当归切片干燥,再和枸杞一起包装在干料包中。
香料、辣椒、冬菇和花菇的除菌均采用微波杀菌和紫外线杀菌两种方式。
香料、辣椒、冬菇和花菇除菌的时间均不少于10min。
实施例三:
一种三合一卤料调味配方,包括香料、辣椒和调味料,香料包括重量比如下的原料:八角2份,桂皮3份,小茴香3份,干姜3份,山奈5份,豆蔻0.8份,高良姜3份,丁香0.3份,花椒1.5份,肉豆蔻0.6份,香菜籽1.6份,砂仁2份,草果1.5份,百里香0.8份,橘皮1.2份,甘草1.4份,调味料包括如下原料:食用盐、冬菇、花菇、红糖、红曲红、5′-呈味核苷酸二钠、二氮化硅,调色料包括如下原料:红花、密蒙花和甜菜,中药料包括如下原材料:沙棘、山药、枸杞和当归。
香料、辣椒、调味料、调色料和中药料的重量比为1.2∶2.5∶5.3∶0.2∶0.8。
辣椒采用朝天椒、灯笼椒、小米椒中的任意一种。
一种三合一卤料调味配方的制备工艺,包括:
(1)将香料的原料洗净、除菌后,再干燥,然后切碎成小块,将所有的原料放入纱布袋中包装;
(2)将辣椒洗净、除菌后,再干燥,然后切段,将辣椒放入密封袋中封口包装;
(3)取冬菇、花菇洗净、除菌,再切成块状,干燥去除水分,然后通过粉碎机将菇块打碎呈粉状,与调味料的其余原料混合,最后装袋封口包装;
(4)提取红花、密蒙花和甜菜中的红花黄色素、密蒙花黄色素和甜菜红色素,制成干粉状,将三种色素干粉混合,加入维生素C和金属鳌合剂,最后存放在胶囊中保存;
(5)取沙棘果实,洗净通过破壁机制成沙棘原浆,包装在酱包中,取山药、枸杞和当归,洗净,将山药和当归切片干燥,再和枸杞一起包装在干料包中。
香料、辣椒、冬菇和花菇的除菌均采用微波杀菌和紫外线杀菌两种方式。
香料、辣椒、冬菇和花菇除菌的时间均不少于10min。
通过上述的三个实施例,三种实施例的原料配方采用不同的比例配置,在熬制的卤水时,首先,将香料包、辣椒、调味料和中药料放入水中,加热,等水煮开将食材放入卤水中,继续加热40-50分钟,然后将含有调色料的胶囊放入卤水中,加热20-30分钟,期间搅拌卤水至少两次,加热完成后,静止冷却,方可食用,上述三种配比的卤料熬制的食材均具有较好的色泽和口感。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (6)
1.一种三合一卤料调味配方,其特征在于,包括香料、辣椒、调味料、调色料和中药料,所述香料包括重量比如下的原料:八角1~2份,桂皮2~3份,小茴香1~3份,干姜2~3份,山奈3~5份,豆蔻0.5~0.8份,高良姜2~3份,丁香0.1~0.3份,花椒0.5~1.5份,肉豆蔻0.2~0.6份,香菜籽0.8~1.6份,砂仁1.2~2份,草果0.7~1.5份,百里香0.6~0.8份,橘皮0.6~1.2份,甘草0.8~1.4份,所述调味料包括如下原料:食用盐、冬菇、花菇、5′-呈味核苷酸二钠、二氮化硅,所述调色料包括如下原料:红花、密蒙花和甜菜,所述中药料包括如下原材料:沙棘、山药、枸杞和当归。
2.根据权利要求1所述的一种三合一卤料调味配方,其特征在于,所述香料、辣椒、调味料、调色料和中药料的重量比为0.8~1.2∶1.5~2.5∶4.7~5.3∶0.1~0.2∶0.5~0.8。
3.根据权利要求1所述的一种三合一卤料调味配方,其特征在于,所述辣椒采用朝天椒、灯笼椒、小米椒中的任意一种。
4.根据权利要求1所述的一种三合一卤料调味配方的制备工艺,其特征在于,包括:
(1)将香料的原料洗净、除菌后,再干燥,然后切碎成小块,将所有的原料放入纱布袋中包装;
(2)将辣椒洗净、除菌后,再干燥,然后切段,将辣椒放入密封袋中封口包装;
(3)取冬菇、花菇洗净、除菌,再切成块状,干燥去除水分,然后通过粉碎机将菇块打碎呈粉状,与调味料的其余原料混合,最后装袋封口包装;
(4)提取红花、密蒙花和甜菜中的红花黄色素、密蒙花黄色素和甜菜红色素,制成干粉状,将三种色素干粉混合,加入维生素C和金属鳌合剂,最后存放在胶囊中保存;
(5)取沙棘果实,洗净通过破壁机制成沙棘原浆,包装在酱包中,取山药、枸杞和当归,洗净,将山药和当归切片干燥,再和枸杞一起包装在干料包中。
5.根据权利要求4所述的一种三合一卤料调味配方的制备工艺,其特征在于,所述香料、辣椒、冬菇和花菇的除菌均采用微波杀菌和紫外线杀菌两种方式。
6.根据权利要求4所述的一种三合一卤料调味配方的制备工艺,其特征在于,所述香料、辣椒、冬菇和花菇除菌的时间均不少于10min。
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