CN113796516A - 卤味调味料、制备卤味食品的方法和卤味食品 - Google Patents
卤味调味料、制备卤味食品的方法和卤味食品 Download PDFInfo
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Abstract
本发明公开了卤味调味料、制备卤味食品的方法和卤味食品，按照重量组分，主要由以下原料制成：八角20‑30份、桂皮15‑25份、草果10‑20份、山奈10‑20份、丁香2‑6份、小茴香20‑30份、白芷10‑20份、白扣15‑25份、草寇15‑25份、陈皮15‑25份、甘草10‑25份、香果20‑30份、当归10‑20份、香叶10‑20份、良姜10‑20份、花椒20‑30份、干香菇20‑30份、甘菘3‑5份、千里香15‑25份。本发明属于卤味食品加工技术领域，具体是指卤味调味料、制备卤味食品的方法和卤味食品。
Description
技术领域
本发明属于卤味食品加工技术领域，具体是指卤味调味料、制备卤味食品的方法和卤味食品。
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，本发明提供了卤味调味料、制备卤味食品的方法和卤味食品。
本发明采取的技术方案如下：一种卤味调味料，按照重量组分，主要由以下原料制成：八角20-30份、桂皮15-25份、草果10-20份、山奈10-20份、丁香2-6份、小茴香20-30份、白芷10-20份、白扣15-25份、草寇15-25份、陈皮15-25份、甘草10-25份、香果20-30份、当归10-20份、香叶10-20份、良姜10-20份、花椒20-30份、干香菇20-30份、甘菘3-5份、千里香15-25份。
优选地，所述八角20份、桂皮15份、草果10份、山奈10份、丁香2份、小茴香20份、白芷10份、白扣15份、草寇15份、陈皮15份、甘草10份、香果20份、当归10份、香叶10份、良姜10份、花椒20份、干香菇20份、甘菘3份、千里香15份。
本申请还提供一种使用所述的卤味调味料制备卤味食品的方法，所述方法包括以下步骤：
1)用老母鸡、猪棒骨、生姜加水煮制得到高汤；
2)在所述高汤内依次加入，卤料包、花椒200克、干辣椒100克、麦芽糖200克、盐200克、鸡精180克、姜蒜各60克，、烧开以后转中小火，煮40分钟；
3)将所述老汤烧开，然后把食材原料放入所述老汤内，搅拌均匀大火煮沸后，小火煮制25-30分钟，然后关火焖制10-20分钟，得到卤味食品。
进一步地，所述卤制食品静置后进行冷藏。
本申请还提供一种卤味食品，所述卤味食品由上述方法制得。
本发明采取上述结构取得有益效果如下：本发明提供的卤味调味料、制备卤味食品的方法和卤味食品，原料纯天然、无毒副作用，能够保障食品安全；良好的制作工艺使得食材获得独特的味道、口感好、营养丰富，有利于食材保水、去腥、降解脂肪、保持鲜嫩；卤味食品味道口感好、营养丰富、肉类食品不肥腻、保质期长。
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：卤味调味料，其特征在于，按照重量组分，主要由以下原料制成：八角20-30份、桂皮15-25份、草果10-20份、山奈10-20份、丁香2-6份、小茴香20-30份、白芷10-20份、白扣15-25份、草寇15-25份、陈皮15-25份、甘草10-25份、香果20-30份、当归10-20份、香叶10-20份、良姜10-20份、花椒20-30份、干香菇20-30份、甘菘3-5份、千里香15-25份。
所述八角20份、桂皮15份、草果10份、山奈10份、丁香2份、小茴香20份、白芷10份、白扣15份、草寇15份、陈皮15份、甘草10份、香果20份、当归10份、香叶10份、良姜10份、花椒20份、干香菇20份、甘菘3份、千里香15份。
本申请还提供一种使用所述的卤味调味料制备卤味食品的方法，所述方法包括以下步骤：
1)用老母鸡、猪棒骨、生姜加水煮制得到高汤；
2)在所述高汤内依次加入，卤料包、花椒200克、干辣椒100克、麦芽糖200克、盐200克、鸡精180克、姜蒜各60克，、烧开以后转中小火，煮40分钟；
3)将所述老汤烧开，然后把食材原料放入所述老汤内，搅拌均匀大火煮沸后，小火煮制25-30分钟，然后关火焖制10-20分钟，得到卤味食品。
所述卤制食品静置后进行冷藏。
本申请还提供一种卤味食品，所述卤味食品由上述方法制得。
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 (5)
1.卤味调味料，其特征在于，按照重量组分，主要由以下原料制成：八角20-30份、桂皮15-25份、草果10-20份、山奈10-20份、丁香2-6份、小茴香20-30份、白芷10-20份、白扣15-25份、草寇15-25份、陈皮15-25份、甘草10-25份、香果20-30份、当归10-20份、香叶10-20份、良姜10-20份、花椒20-30份、干香菇20-30份、甘菘3-5份、千里香15-25份。
2.根据权利要求1所述的卤味调味料，其特征在于，所述八角20份、桂皮15份、草果10份、山奈10份、丁香2份、小茴香20份、白芷10份、白扣15份、草寇15份、陈皮15份、甘草10份、香果20份、当归10份、香叶10份、良姜10份、花椒20份、干香菇20份、甘菘3份、千里香15份。
3.根据权利要求1或2所述的卤味调味料制备卤味食品的方法，其特征在于，所述方法包括以下步骤：
1)用老母鸡、猪棒骨、生姜加水煮制得到高汤；
2)在所述高汤内依次加入，卤料包、花椒200克、干辣椒100克、麦芽糖200克、盐200克、鸡精180克、姜蒜各60克，、烧开以后转中小火，煮40分钟；
3)将所述老汤烧开，然后把食材原料放入所述老汤内，搅拌均匀大火煮沸后，小火煮制25-30分钟，然后关火焖制10-20分钟，得到卤味食品。
4.根据权利要求3所述的卤味调味料制备卤味食品的方法，其特征在于，所述卤制食品静置后进行冷藏。
5.一种卤味食品，所述卤味食品由权利要求1-4任一项所述的方法制得。
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| CN111657484A (zh) * | 2020-07-09 | 2020-09-15 | 辣小鸭食品有限公司 | 一种风味拌饭酱及其制备方法 |
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| CN104939013A (zh) * | 2015-06-29 | 2015-09-30 | 重庆普恒食品科技有限公司 | 卤味调味料、制备卤味食品的方法和卤味食品 |
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