CN114073298A - 一种齐闻酒焖制作工艺 - Google Patents
一种齐闻酒焖制作工艺 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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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
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- A—HUMAN NECESSITIES
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- 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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Abstract
本发明公开了一种齐闻酒焖制作工艺，包括如下原料：白酒、肉制品、酱油、中药材、糖、调味品；所述白酒选用酒精浓度45°以上的纯粮白酒；所述肉制品包括以下肉制品：牛肉、驴肉、猪肉、狗肉、鸡肉、鹅肉、鸭肉、鸽子肉、兔肉、鱼肉，且任选一种。本发明采用多种中药材，使得本发明所烹饪的食品具有较高的营养价值，可以预防感冒、关节疼痛、提高免疫力，且提高性能力，通过将白酒以及多种配料按一定比例进行制作，不仅提高白酒的使用价值，而且制作完成后的食品具有齿颊留香，风味可口的特点。
Description
技术领域
本发明涉及餐饮烹饪技术领域，具体为一种齐闻酒焖制作工艺。
背景技术
我国的白酒文化源远流长，中国白酒具有以酯类为主体的复合香味，以曲类、酒母为糖化发酵剂，利用淀粉质(糖质)原料，经蒸煮、糖化、发酵、蒸馏、陈酿和勾兑而酿制而成的各类酒。
目前在餐饮烹饪过程中，白酒只是当做提鲜的作用，在餐饮制作方面没有起到很好的发挥，尤其是高度白酒方面没有得到突破。
发明内容
本发明解决的技术问题在于克服现有技术的不足，所述一种齐闻酒焖制作工艺具有环保，抛光后光泽度高、抛光彻底全面的特点。
为实现上述目的，本发明提供如下技术方案：一种齐闻酒焖制作工艺，包括如下原料：白酒、肉制品、酱油、中药材、糖、调味品。
优选的，所述白酒选用酒精浓度45°以上的纯粮白酒。
优选的，所述肉制品包括以下肉制品：牛肉、驴肉、猪肉、狗肉、鸡肉、鹅肉、鸭肉、鸽子肉、兔肉、鱼肉，且任选一种。
优选的，所述中药材按重量计包括有：
毛香草30-300g、陈皮20-200g、干姜30-300g、豆蔻50-400g、当归35-350g、党参30-350g、枝子25g、枸杞20-200g、千里香25-250g、甘松30-300g、石罗子50-400g、香叶50-350g、丁香50-250g、良姜50-300g、白寇50-400g、小茴香50-450g、白果50-350g、草果50-300g、白芷50-300g、肉蔻50-400g、孜兰50-450g、肉桂50-450g、罗汉果50-400g、沙仁50-450g、八角50-400g、香果50-300g、黄芪50-400g、甘草50-300g、草寇50-350g、山奈50-350g、花椒皮50-400g。
优选的，所述糖按重量计包括有：冰糖20-200g、蜂蜜30-250g、砂糖40-400g、面糖40-400g。
优选的，所述酱油按重量计包括有：味极鲜酱油50-400g、一品鲜酱油50-450g、生抽50-300g、老抽50-350g、博山正堂酱油20-480g。
优选的，调味品按重量计包括有：味精20-480g、鸡精20-200g、鸡粉20-300g。
一种齐闻酒焖制作工艺，包括如下制作步骤：
S1、将白酒、蜂蜜、老抽混合制成第一底料，再将细盐、白糖、味精和鸡粉混合制成第二底料。
S2、将中药材研磨呈粉状，且与第一底料、第二底料搅拌混合制成第三底料。
S3、选择达到食品安全标准的鸡肉，切成块状，洗净，再通过80℃的热水进行焯水，焯水完成后过凉水。
S4、将第三底料、2kg的水与块状鸡肉一起放入高压锅内，高压焖煮5-10min即可。
与现有技术相比，本发明的有益效果是：本发明采用多种中药材，使得本发明所烹饪的食品具有较高的营养价值，可以预防感冒、关节疼痛、提高免疫力，且提高性能力，通过将白酒以及多种配料按一定比例进行制作，不仅提高白酒的使用价值，而且制作完成后的食品具有齿颊留香，风味可口的特点。
具体实施方式
下面将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。
实施例1
将250g的45°纯粮白酒与180g蜂蜜、250g老抽混合制成第一底料，然后将600g细盐、300g白糖、400g味精和200g鸡粉混合制成第二底料，再将毛香草200g、陈皮150g、干姜250g、豆蔻300g、当归280g、党参300g、枝子10g、枸杞150g、千里香180g、甘松255g、石罗子300g、香叶240g、丁香130g、良姜150g、白寇200g、小茴香300g、白果200g、草果150g、白芷200g、肉蔻300g、孜兰200g、肉桂300g、罗汉果300g、沙仁400g、八角300g、香果300g、黄芪250g、甘草250g、草寇300g、山奈250g、花椒皮400g研磨呈粉状，且与第一底料、第二底料搅拌混合制成第三底料，最后将切块状鸡肉焯水，过凉水，最后将第三底料、2kg的水与鸡肉一起通过高压锅(或者小火慢炖)焖煮10min，中火开锅，即可完成制备。
实施例2
将250g的52°纯粮白酒与180g蜂蜜、250g老抽混合制成第一底料，然后将600g细盐、300g白糖、400g味精和200g鸡粉混合制成第二底料，再将毛香草300g、陈皮200g、干姜300g、豆蔻400g、当归350g、党参350g、枝子25g、枸杞200g、千里香250g、甘松300g、石罗子400g、香叶350g、丁香250g、良姜300g、白寇400g、小茴香450g、白果350g、草果300g、白芷300g、肉蔻400g、孜兰450g、肉桂450g、罗汉果400g、沙仁450g、八角400g、香果300g、黄芪400g、甘草300g、草寇350g、山奈350g、花椒皮400g研磨呈粉状，且与第一底料、第二底料搅拌混合制成第三底料，最后将切块状牛肉焯水，过凉水，最后将第三底料、2kg的水与鸡肉一起通过高压锅(或者小火慢炖)焖煮10min，中火开锅，即可完成制备。
通过实施例1与实施例2制作完成后所得的食品，具有较高的营养价值，可以预防感冒、关节疼痛，可以提高儿童、孕妇以及老年人的免疫力，补充人体每天需要的营养物质，且具有齿颊留香和风味可口的特点。
值得说明的是，实施例1与实施例2制作完成后所得的食品品尝步骤包括有：
1)先品尝鸡汤，因为汤中含有多种中药材的有效成本，易被人体吸收；
2)再品尝肉块，通过高压锅(或者小火慢炖)进行焖煮，不仅使得肉块鲜嫩软烂，易消化，而且肉块吸收大量的营养成本。
试验例1
该齐闻酒焖食品于2017年10月31日制备，且推向市场，为调查本发明的未来市场营销以及口碑，按照评分制(满分10分)对5位试吃人员进行调研本产品的色泽、气味、口味进行评分(共30分)，其评分表如下：
由上述表格可以看出，本发明所制备的齐闻酒焖食品在青少年与老年人中不太受欢迎，可能因为青少年不喜欢中药材的味道，而老年人的味觉、嗅觉退化；而在24-46岁之间的试吃人员，对本产品打出较高分数，因此，本产品具有良好的市场营销环境，且部分试吃人员有如下评论：“酒焖火锅鸡太好了，不光我说，我的小孩也都说好吃，别桌上的小孩都说好吃”，本发明所制备的酒焖火锅鸡具有良好的口碑，回头客很多。
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 (8)
1.一种齐闻酒焖制作工艺，其特征在于：包括如下原料：白酒、肉制品、酱油、中药材、糖、调味品。
2.根据权利要求1所述的一种齐闻酒焖制作工艺，其特征在于：所述白酒选用酒精浓度45°以上的纯粮白酒。
3.根据权利要求1所述的一种齐闻酒焖制作工艺，其特征在于：所述肉制品包括以下肉制品：牛肉、驴肉、猪肉、狗肉、鸡肉、鹅肉、鸭肉、鸽子肉、兔肉、鱼肉，且任选一种。
4.根据权利要求1所述的一种齐闻酒焖制作工艺，其特征在于：所述中药材按重量计包括有：
毛香草30-300g、陈皮20-200g、干姜30-300g、豆蔻50-400g、当归35-350g、党参30-350g、枝子25g、枸杞20-200g、千里香25-250g、甘松30-300g、石罗子50-400g、香叶50-350g、丁香50-250g、良姜50-300g、白寇50-400g、小茴香50-450g、白果50-350g、草果50-300g、白芷50-300g、肉蔻50-400g、孜兰50-450g、肉桂50-450g、罗汉果50-400g、沙仁50-450g、八角50-400g、香果50-300g、黄芪50-400g、甘草50-300g、草寇50-350g、山奈50-350g、花椒皮50-400g。
5.根据权利要求1所述的一种齐闻酒焖制作工艺，其特征在于：所述糖按重量计包括有：冰糖20-200g、蜂蜜30-250g、砂糖40-400g、面糖40-400g。
6.根据权利要求1所述的一种齐闻酒焖制作工艺，其特征在于：所述酱油按重量计包括有：味极鲜酱油50-400g、一品鲜酱油50-450g、生抽50-300g、老抽50-350g、博山正堂酱油20-480g。
7.根据权利要求1所述的一种齐闻酒焖制作工艺，其特征在于：调味品按重量计包括有：味精20-480g、鸡精20-200g、鸡粉20-300g。
8.根据权利要求1所述的一种齐闻酒焖制作工艺，其特征在于：包括如下制作步骤：
S1、将白酒、蜂蜜、老抽混合制成第一底料，再将细盐、白糖、味精和鸡粉混合制成第二底料。
S2、将中药材研磨呈粉状，且与第一底料、第二底料搅拌混合制成第三底料。
S3、选择达到食品安全标准的鸡肉，切成块状，洗净，再通过80°C的热水进行焯水，焯水完成后过凉水。
S4、将第三底料、2kg的水与块状鸡肉一起放入高压锅内，高压焖煮5-10min即可。
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