CN114098036A - 一种卤料配方 - Google Patents
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Classifications
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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
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种卤料配方，由以下重量份额的原料组成：公丁香１－５份、小茴香６－１０份、香叶１－５份、草果１２－１６份、陈皮４－８份、白蔻４－８份、砂仁８－１２份、沙姜１－５份、良姜１２－１６份、干姜１２－１６份、白芷１２－１６份、花椒８－１２份、草蔻４－８份、木香１－５份、肉桂１２－１６份、八角１２－１６份、甘草４－８份、毕波８－１２份、肉蔻４－８份、山楂４－８份、胡椒４－８份、冰糖１０－２０份、当归１２－２０份、罗汉果４－８份、薄荷１－５份、桂皮８－１２份。本发明采用以上中草药及各种传统调味料按重量比例进行配置，使用该配方烹制出的卤制食品不仅具有去腥、解腻、增香、增鲜的作用，还具有养生功效。
Description
技术领域
本发明涉及一种卤料配方，属于食品调料配方领域。
背景技术
卤制食品是深受人们喜好的我国传统食品之一，其卤料配方繁多，卤制方法各异，从而形成了风格口味多种多样的卤制食品流行于市。卤料是决定卤制食品品味的关键调料，现在市面上流行的许多卤料为了满足食客的口味一般都添加大量的飘香剂、味精鸡精等增香增味的香料辅料，使卤制食品香气四溢，诱使大量食客闻风而至，通常情况下这种卤料为了降低成本，其关键成分用料不精，食客当时食用，感觉不错胃口大开，但吃多了容易上火口干，第二天早上嘴里发苦，究其原因是卤料里的香精味精及选材低下所致。随着人们物质水平的提高，对健康食品的要求也越来越高，因此生产有益于人们身心健康的卤制食品其前景是广阔的，也是必须的。
针对以上不足，本发明提供一种卤料配方，该配方系前辈家传而来，主要成分均采用天然中草药，性状温和，道味古朴，余香无穷，食用后不口干不上火，第二天早上嘴里不发苦，不仅具有去腥、解腻、增香、增鲜的作用，还具有养生功效。
发明内容
本发明公开了一种卤料配方，由以下重量份额的原料组成：公丁香1-5份、小茴香6-10份、香叶1-5份、草果12-16份、陈皮4-8份、白蔻4-8份、砂仁8-12份、沙姜1-5份、良姜12-16份、干姜12-16份、白芷12-16份、花椒8-12份、草蔻4-8份、木香1-5份、肉桂12-16份、八角12-16份、甘草4-8份、毕波8-12份、肉蔻4-8份、山楂4-8份、胡椒4-8份、冰糖10-20份、当归12-20份、罗汉果4-8份、薄荷1-5份、桂皮8-12份。本发明采用以上中草药及各种传统调味料按重量比例进行配置，使用该配方烹制出的卤制食品道味古朴，余香无穷，食用后不口干不上火，第二天早上嘴里不发苦，长期食用可达到强身健体的作用。
为了提高卤料的利用率，同时加快入味时间，在本配方中除去冰糖，其余全部配料均粉碎成粉末，颗粒度为120-400目。
本发明的优点在于：配料中无化学添加剂，无人工香料香精，无味精鸡精，选料上乘，药性温和，因而食用后不上火不口干，第二天早上嘴里不发苦，具有去腥、解腻、增香、增鲜的作用，还具有养生功效。同时，除冰糖外，其余全部配料均粉碎成粉末，既提高了卤料的利用率，又加快了入味时间。
具体实施方式
下面对本发明的具体实施方式进行详细叙述，本发明卤料配方的全部配料及重量份数与功效详见附表：
配料及重量份数与功效表 附表
附表中列出了本发明卤料配方的全部配料及各自的重量份额范围，在具体实施过程中，可延伸出多种配方。
实施例1：公丁香1份、小茴香6份、香叶1份、草果12份、陈皮4份、白蔻4份、砂仁8份、沙姜1份、良姜12份、干姜12份、白芷12份、花椒8份、草蔻4份、木香1份、肉桂12份、八角12份、甘草4份、毕波8份、肉蔻4份、山楂4份、胡椒4份、冰糖10份、当归12份、罗汉果4份、薄荷1份、桂皮8份。
实施例2：公丁香5份、小茴香10份、香叶5份、草果16份、陈皮8份、白蔻8份、砂仁12份、沙姜5份、良姜16份、干姜16份、白芷16份、花椒12份、草蔻8份、木香5份、肉桂16份、八角16份、甘草8份、毕波12份、肉蔻8份、山楂8份、胡椒8份、冰糖20份、当归20份、罗汉果8份、薄荷5份、桂皮12份。
在以上2个具体的实施例中，实施例1配方味道淡雅而舒缓，实施例2配方则口感强烈味道浓郁。在具体实施中，可根据需要组合出多种卤料配方。
Claims (2)
1.一种卤料配方，其特征在于，其包括以下重量份额的原料：公丁香1-5份、小茴香6-10份、香叶1-5份、草果12-16份、陈皮4-8份、白蔻4-8份、砂仁8-12份、沙姜1-5份、良姜12-16份、干姜12-16份、白芷12-16份、花椒8-12份、草蔻4-8份、木香1-5份、肉桂12-16份、八角12-16份、甘草4-8份、毕波8-12份、肉蔻4-8份、山楂4-8份、胡椒4-8份、冰糖10-20份、当归12-20份、罗汉果4-8份、薄荷1-5份、桂皮8-12份。
2.一种根据权利要求1所述一种卤料配方，其特征在于配方中除去冰糖，其余全部配料均粉碎成粉末，颗粒度为120-400目。
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3015356B1 (ja) * | 1998-11-16 | 2000-03-06 | 株式会社ハビック | ハーブ入り胡椒 |
| CN103284112A (zh) * | 2013-06-04 | 2013-09-11 | 徐振东 | 一种调味料 |
| CN104770701A (zh) * | 2015-04-29 | 2015-07-15 | 赵建平 | 一种卤料及其用途 |
| CN108260766A (zh) * | 2016-12-31 | 2018-07-10 | 唐晓浪 | 一种卤料配方 |
| CN111802615A (zh) * | 2020-07-27 | 2020-10-23 | 新疆新东方烹饪培训学校有限公司 | 一种健康的麻辣味型火锅底料及其制备方法 |
-
2020
- 2020-12-19 CN CN202011508651.3A patent/CN114098036A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3015356B1 (ja) * | 1998-11-16 | 2000-03-06 | 株式会社ハビック | ハーブ入り胡椒 |
| CN103284112A (zh) * | 2013-06-04 | 2013-09-11 | 徐振东 | 一种调味料 |
| CN104770701A (zh) * | 2015-04-29 | 2015-07-15 | 赵建平 | 一种卤料及其用途 |
| CN108260766A (zh) * | 2016-12-31 | 2018-07-10 | 唐晓浪 | 一种卤料配方 |
| CN111802615A (zh) * | 2020-07-27 | 2020-10-23 | 新疆新东方烹饪培训学校有限公司 | 一种健康的麻辣味型火锅底料及其制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 黄玉君 等, 山东科学技术出版社 * |
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