CN114027485A - 天麻火腿鸡底料及制备方法 - Google Patents
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Abstract
本发明涉及食品配方技术领域,具体涉及一种天麻火腿鸡底料,其包括以下组分:天麻10‑20克;三七5‑10克;西洋参3‑8克;山药15‑30克;当归10‑15克;党参5‑15克;莲子3‑10克;龙眼3‑10克;百合5‑15克;大枣5‑15克;枸杞5‑10克;生姜5‑15克;桂皮3‑15克;陈皮3‑10克;八角3‑10克;胡椒2‑10克;葡萄糖2‑10克;鸡精5‑10克;虾皮3‑10克;墨鱼5‑10克;沙丁鱼10‑20克。本发明通过多次试验,能大大减少原料香气损失和异味产生,制备的火锅油香味浓郁,口感柔和醇厚。
Description
技术领域
本发明涉及食品配方技术领域,具体涉及一种天麻火腿鸡底料及制备方法。
背景技术
火锅底料一般是由油脂、花椒、辣椒、豆豉、香料、葱姜蒜、食盐等经过炒制后熬制而成。这种火锅底料一般为块状的,含有渣,食用过程中易沉底,容易糊锅,且菜品会粘附着一定的底料成分,让人吃在嘴里很不舒服。火锅底料中含盐量很高,锅底会越熬越咸,并且不能够保持锅底的味道,是一个由淡到咸,由淡香到中途的浓香,最终的口味会比较重,而且熬煮过程中易沉底糊锅。
发明内容
本发明提供一种天麻火腿鸡底料及制备方法,通过多次试验,能大大减少原料香气损失和异味产生,制备的火锅油香味浓郁,口感柔和醇厚。
为了达到上述目的,本发明提供如下技术方案:一种天麻火腿鸡底料,其包括:天麻,三七,西洋参,山药,党参,莲子,龙眼,百合,大枣,枸杞,生姜,桂皮,陈皮,八角,胡椒,葡萄糖,鸡精,虾皮,墨鱼,沙丁鱼;其中,各成分的重量配比为:天麻10-20克;三七5-10克;西洋参3-8克;山药15-30克;当归10-15克;党参5-15克;莲子3-10克;龙眼3-10克;百合5-15克;大枣5-15克;枸杞5-10克;生姜5-15克;桂皮3-15克;陈皮3-10克;八角3-10克;胡椒2-10克;葡萄糖2-10克;鸡精5-10克;虾皮3-10克;墨鱼5-10克;沙丁鱼10-20克。
优选的,各成分的重量组分比为:天麻15克;三七8克;西洋参6克;山药22克;当归12克;党参10克;莲子6克;龙眼6克;百合10克;大枣10克;枸杞7克;生姜10克;桂皮9克;陈皮6克;八角6克;胡椒5克;葡萄糖5克;鸡精7克;虾皮6克;墨鱼7克;沙丁鱼15克。
优选的,通过以下步骤进行制备:
a、热锅凉油,加入生姜、桂皮、陈皮、八角、胡椒、葡萄糖和天麻,在60-80℃的小火下
进行熬制;
b、熬制40-60分钟后,打捞出生姜、桂皮、陈皮、八角、胡椒;
c、向熬制后的油中,再加入三七、西洋参、山药、当归、党参、莲子、龙眼、百合、大枣、枸杞并在150-160℃的大火下烧
制一个小时以上至原料发白;
d、加入、鸡精,虾皮,墨鱼,沙丁鱼后起锅。
优选的,工艺的熬制压力为0.1-0.2MPa。
本发明有益效果为:原料中有天麻,三七,西洋参,山药,党参,莲子,龙眼,百合,大枣,枸杞作为香辛料搭配使用,香气相互协调,香气浓郁,口感增柔和,能有赋予火锅油更好的麻香口感。以生姜,桂皮,陈皮,八角,胡椒,葡萄糖,鸡精,虾皮为调味料,其中天麻、生姜,桂皮,八角,胡椒用于调节辛辣口感,而本发明中添加的墨鱼,沙丁鱼与其他物料复配,经油炸后,能够带来酱香风味,主要用于增味和提鲜,丰富口感。
具体实施方式
下面对本发明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他实施例,都属于本发明保护的范围。
一种天麻火腿鸡底料,其包括:天麻,三七,西洋参,山药,党参,莲子,龙眼,百合,大枣,枸杞,生姜,桂皮,陈皮,八角,胡椒,葡萄糖,鸡精,虾皮,墨鱼,沙丁鱼;其中,各成分的重量配比为:天麻10-20克;三七5-10克;西洋参3-8克;山药15-30克;当归10-15克;党参5-15克;莲子3-10克;龙眼3-10克;百合5-15克;大枣5-15克;枸杞5-10克;生姜5-15克;桂皮3-15克;陈皮3-10克;八角3-10克;胡椒2-10克;葡萄糖2-10克;鸡精5-10克;虾皮3-10克;墨鱼5-10克;沙丁鱼10-20克。
为了适应不同地方的口感习惯,优选出通用的重量组分比为:天麻15克;三七8克;西洋参6克;山药22克;当归12克;党参10克;莲子6克;龙眼6克;百合10克;大枣10克;枸杞7克;生姜10克;桂皮9克;陈皮6克;八角6克;胡椒5克;葡萄糖5克;鸡精7克;虾皮6克;墨鱼7克;沙丁鱼15克。
本发明原料中有天麻,三七,西洋参,山药,党参,莲子,龙眼,百合,大枣,枸杞作为香辛料搭配使用,香气相互协调,香气浓郁,口感增柔和,能有赋予火锅油更好的麻香口感。以生姜,桂皮,陈皮,八角,胡椒,葡萄糖,鸡精,虾皮为调味料,其中天麻、生姜,桂皮,八角,胡椒用于调节辛辣口感,而本发明中添加的墨鱼,沙丁鱼与其他物料复配,经油炸后,能够带来酱香风味,主要用于增味和提鲜,丰富口感。
天麻火腿鸡底料通过以下步骤进行制备:
a、热锅凉油,加入生姜、桂皮、陈皮、八角、胡椒、葡萄糖和天麻,在60-80℃的小火下
进行熬制;
b、熬制40-60分钟后,打捞出生姜、桂皮、陈皮、八角、胡椒;
c、向熬制后的油中,再加入三七、西洋参、山药、当归、党参、莲子、龙眼、百合、大枣、枸杞并在150-160℃的大火下烧
制一个小时以上至原料发白;
d、加入、鸡精,虾皮,墨鱼,沙丁鱼后起锅。
其中工艺的熬制压力为0.1-0.2MPa。
上述制作工艺选择棕榈油,棕榈油抗氧化稳定性高,适合煎炸,复配大豆油和菜籽油,一方面可以确保脂肪酸营养均衡,另一方面可增加混合油的煎炸稳定性,减少使用过程中醛、酮、酸等氧化产物的产生,且还能降低生产成本,而且发明中还添加有动物油脂牛油,可以均衡营养,调和口感。
在对物料进行油炸时,先加入混合的调味料,由于混合调味料含有较多的水分,都是新鲜的物料,油炸的时间会很长,当100-105℃后,加入食盐、白砂糖、味精、鸡精、浓缩猪骨汤、豆瓣酱、豆豉、冰糖和牛油,后续才加入混合香辛料以减少香味的损失,而混合调味料的油温较高,更有利用于香味成分浸出。
而偏低的油炸温度,可减少物料的香味损失,提升产品的口感。
以上所述,仅为本发明的具体实施方式,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,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应所述以权利要求的保护范围为准。
Claims (4)
1.一种天麻火腿鸡底料,其特征在于,包括:天麻,三七,西洋参,山药,党参,莲子,龙眼,百合,大枣,枸杞,生姜,桂皮,陈皮,八角,胡椒,葡萄糖,鸡精,虾皮,墨鱼,沙丁鱼;其中,各成分的重量配比为:天麻10-20克;三七5-10克;西洋参3-8克;山药15-30克;当归10-15克;党参5-15克;莲子3-10克;龙眼3-10克;百合5-15克;大枣5-15克;枸杞5-10克;生姜5-15克;桂皮3-15克;陈皮3-10克;八角3-10克;胡椒2-10克;葡萄糖2-10克;鸡精5-10克;虾皮3-10克;墨鱼5-10克;沙丁鱼10-20克。
2.根据权利要求1所述的天麻火腿鸡底料,其特征在于:各成分的重量组分比为:天麻15克;三七8克;西洋参6克;山药22克;当归12克;党参10克;莲子6克;龙眼6克;百合10克;大枣10克;枸杞7克;生姜10克;桂皮9克;陈皮6克;八角6克;胡椒5克;葡萄糖5克;鸡精7克;虾皮6克;墨鱼7克;沙丁鱼15克。
3.根据权利要求2所述的天麻火腿鸡底料,其特征在于:通过以下步骤进行制备:
a、热锅凉油,加入生姜、桂皮、陈皮、八角、胡椒、葡萄糖和天麻,在60-80℃的小火下
进行熬制;
b、熬制40-60分钟后,打捞出生姜、桂皮、陈皮、八角、胡椒;
c、向熬制后的油中,再加入三七、西洋参、山药、当归、党参、莲子、龙眼、百合、大枣、枸杞并在150-160℃的大火下烧
制一个小时以上至原料发白;
d、加入、鸡精,虾皮,墨鱼,沙丁鱼后起锅。
4.根据权利要求3所述的天麻火腿鸡底料,其特征在于,工艺的熬制压力为0.1-0.2MPa。
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CN102429193A (zh) * | 2011-10-22 | 2012-05-02 | 吴信昌 | 一种火锅底料及其熬制方法 |
CN104187543A (zh) * | 2014-07-12 | 2014-12-10 | 郭玉 | 一种豆捞底料 |
CN106107879A (zh) * | 2016-07-27 | 2016-11-16 | 段朝丽 | 一种火锅底料及其制备方法 |
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CN102429193A (zh) * | 2011-10-22 | 2012-05-02 | 吴信昌 | 一种火锅底料及其熬制方法 |
CN104187543A (zh) * | 2014-07-12 | 2014-12-10 | 郭玉 | 一种豆捞底料 |
CN106107879A (zh) * | 2016-07-27 | 2016-11-16 | 段朝丽 | 一种火锅底料及其制备方法 |
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