CN113796500A - 一种肉食卤味的制备方法 - Google Patents
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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Abstract
本发明公开了一种肉食卤味的制备方法，包括食材制备、卤水制备和卤制，所述卤料包包括以下原料：八角25g、桂皮15g、小茴15～25g、甘草10g、三奈10g、甘菘3～5g、花椒20g、砂仁10g、草豆蔻5g、草果15g、丁香5～15g、陈皮15～30g、白扣0.5～2g、香叶0.3～1.2g、香草0.8～3.2g、白芷5～10g、砂仁6～15g、肉蔻5～10g、毕拔5～10g、山楂5～10g。本发明属于卤味食品加工技术领域，具体是指一种肉食卤味的制备方法。
Description
技术领域
本发明属于卤味食品加工技术领域，具体是指一种肉食卤味的制备方法。
背景技术
随着经济的发展，人们对饮食的要求也越来越多元化。卤味食品是历史悠久的、深受各地人们欢迎的中国传统食品，尤其是牛羊肉、鸡鸭等家禽是人们餐桌上必不可少的美味佳肴，对于家禽类采用卤的加工方式更是许多人的首选，卤制品滋味醇厚，香气浓郁扑鼻，是一种理想的休闲食品，在全国各地都广受消费者喜爱。现有卤味食品因其配方不均衡、制作原始并有各种不同的卤药味，甚至很多商家为使自家的卤制品看上去颜色光鲜、会添加过量添加剂，不利于人们的身体健康，人们食用时总会觉得美中不足，还不能满足人们对健康卤味的需求。因此，本发明提供了一种具有保健功效的卤味调料及一种操作简单的使用该卤味料包制备卤味高汤的工艺方法以及该高汤在菜肴中的应用。
发明内容
为了解决上述难题，本发明提供了一种肉食卤味的制备方法。
本发明采取的技术方案如下：一种肉食卤味的制备方法，包括以下步骤：食材制备、卤水制备和卤制；
所述食材制备包括以下步骤：
购买食材：在市场上购买宰杀后的新鲜的家畜或家禽；
杀菌腌制：将家畜或家禽清洗后，用开水烫下进行杀菌处理；杀菌处理后在食材内放入生姜10g、葱1g、八角3g和花椒2g，并用食用盐60g对食材进行揉捏，使其进盐；之后将食材置入冷藏柜内冷藏静置；
所述卤水制备包括以下步骤：
卤料包制备：所述卤料包包括以下原料：八角25g、桂皮15g、小茴15～25g、甘草10g、三奈10g、甘菘3～5g、花椒20g、砂仁10g、草豆蔻5g、草果15g、丁香5～15g、陈皮15～30g、白扣0.5～2g、香叶0.3～1.2g、香草0.8～3.2g、白芷5～10g、砂仁6～15g、肉蔻5～10g、毕拔5～10g、山楂5～10g；
卤水熬煮：生姜100g、大葱150g、绍酒100g、酱油100～200g、冰糖350～500g、味精15g、精盐350～500g、鲜汤5000g、所述卤料包2份；用母鸡熬出鲜汤，去油后备用，姜洗净拍破，葱连根须洗净挽结，将大块的冰糖先在火上炙烤一下，然后放在菜板上轻轻敲碎，再与精炼油一同入锅，用小火炒至呈深红色时，掺入500g沸水搅匀，即成糖色；锅置火上，掺入鲜汤5000g，放入姜葱，调入精盐、味精和糖色，再放入卤料包，烧沸后改用小火慢慢地熬至香味四溢时，即成新鲜卤水；
所述卤制包括以下步骤：
食材卤煮：准备陶罐，清洗干净后，将制备好的食材放入制备好的卤水内煮制；然后静置后进行冷藏。
进一步地，所述家禽包括鸡、鸭和鹅。
进一步地，所述家畜包括牛和猪。
进一步地，所述杀菌腌制时用的所述八角和花椒为经过炒制的八角和花椒。
本发明采取上述结构取得有益效果如下：本发明提供的一种肉食卤味的制备方法，对宰杀后家禽或家畜通过按摩的方式使其进盐，然后再通过加入若干味中草药卤制，使其完全入味，最后通过冷藏的方式使食材的肉质变硬，能够增加卤味的口感，劲道有味。
具体实施方式
下面结合具体实施对本发明的技术方案进行进一步详细地说明，本发明所述的技术特征或连接关系没有进行详细描述的部分均为采用的现有技术。
以下结合实施例，对本发明做进一步详细说明。
本发明采取的技术方案如下：一种肉食卤味的制备方法，包括以下步骤：食材制备、卤水制备和卤制；
所述食材制备包括以下步骤：
购买食材：在市场上购买宰杀后的新鲜的家畜或家禽；
杀菌腌制：将家畜或家禽清洗后，用开水烫下进行杀菌处理；杀菌处理后在食材内放入生姜10g、葱1g、八角3g和花椒2g，并用食用盐60g对食材进行揉捏，使其进盐；之后将食材置入冷藏柜内冷藏静置；
所述卤水制备包括以下步骤：
卤料包制备：所述卤料包包括以下原料：八角25g、桂皮15g、小茴15～25g、甘草10g、三奈10g、甘菘3～5g、花椒20g、砂仁10g、草豆蔻5g、草果15g、丁香5～15g、陈皮15～30g、白扣0.5～2g、香叶0.3～1.2g、香草0.8～3.2g、白芷5～10g、砂仁6～15g、肉蔻5～10g、毕拔5～10g、山楂5～10g；
卤水熬煮：生姜100g、大葱150g、绍酒100g、酱油100～200g、冰糖350～500g、味精15g、精盐350～500g、鲜汤5000g、所述卤料包2份；用母鸡熬出鲜汤，去油后备用，姜洗净拍破，葱连根须洗净挽结，将大块的冰糖先在火上炙烤一下，然后放在菜板上轻轻敲碎，再与精炼油一同入锅，用小火炒至呈深红色时，掺入500g沸水搅匀，即成糖色；锅置火上，掺入鲜汤5000g，放入姜葱，调入精盐、味精和糖色，再放入卤料包，烧沸后改用小火慢慢地熬至香味四溢时，即成新鲜卤水；
所述卤制包括以下步骤：
食材卤煮：准备陶罐，清洗干净后，将制备好的食材放入制备好的卤水内煮制；然后静置后进行冷藏。
所述家禽包括鸡、鸭和鹅。
所述家畜包括牛和猪。
所述杀菌腌制时用的所述八角和花椒为经过炒制的八角和花椒。
以上对本发明及其实施方式进行了描述，这种描述没有限制性。总而言之如果本领域的普通技术人员受其启示，在不脱离本发明创造宗旨的情况下，不经创造性的设计出与该技术方案相似的结构方式及实施例，均应属于本发明的保护范围。
Claims (4)
1.一种肉食卤味的制备方法，其特征在于，包括以下步骤：食材制备、卤水制备和卤制；
所述食材制备包括以下步骤：
购买食材：在市场上购买宰杀后的新鲜的家畜或家禽；
杀菌腌制：将家畜或家禽清洗后，用开水烫下进行杀菌处理；杀菌处理后在食材内放入生姜10g、葱1g、八角3g和花椒2g，并用食用盐60g对食材进行揉捏，使其进盐；之后将食材置入冷藏柜内冷藏静置；
所述卤水制备包括以下步骤：
卤料包制备：所述卤料包包括以下原料：八角25g、桂皮15g、小茴15～25g、甘草10g、三奈10g、甘菘3～5g、花椒20g、砂仁10g、草豆蔻5g、草果15g、丁香5～15g、陈皮15～30g、白扣0.5～2g、香叶0.3～1.2g、香草0.8～3.2g、白芷5～10g、砂仁6～15g、肉蔻5～10g、毕拔5～10g、山楂5～10g；
卤水熬煮：生姜100g、大葱150g、绍酒100g、酱油100～200g、冰糖350～500g、味精15g、精盐350～500g、鲜汤5000g、所述卤料包2份；用母鸡熬出鲜汤，去油后备用，姜洗净拍破，葱连根须洗净挽结，将大块的冰糖先在火上炙烤一下，然后放在菜板上轻轻敲碎，再与精炼油一同入锅，用小火炒至呈深红色时，掺入500g沸水搅匀，即成糖色；锅置火上，掺入鲜汤5000g，放入姜葱，调入精盐、味精和糖色，再放入卤料包，烧沸后改用小火慢慢地熬至香味四溢时，即成新鲜卤水；
所述卤制包括以下步骤：
食材卤煮：准备陶罐，清洗干净后，将制备好的食材放入制备好的卤水内煮制；然后静置后进行冷藏。
2.根据权利要求1所述的一种肉食卤味的制备方法，其特征在于，所述家禽包括鸡、鸭和鹅。
3.根据权利要求1所述的一种肉食卤味的制备方法，其特征在于，所述家畜包括牛和猪。
4.根据权利要求1所述的一种肉食卤味的制备方法，其特征在于，所述杀菌腌制时用的八角和花椒为经过炒制的八角和花椒。
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| CN115736194B (zh) * | 2022-12-27 | 2024-05-31 | 统一企业(中国)投资有限公司昆山研究开发中心 | 一种可常温保存的茶熏卤味食品和制备方法及应用 |
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