CN115039863A - 一种菌味卤膏 - Google Patents
一种菌味卤膏 Download PDFInfo
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Abstract
本发明涉及食品卤制技术领域,具体为一种菌味卤膏,包括如下质量份数的原料:菌酱25‑40份,香辛料1‑10份,增味料65‑115份,辅料1‑8份。将卤料制作成膏状,直接加水稀释即可卤制食品,无需事先熬制卤料,相比传统卤料使用更方便;添加了菌味,丰富了味道,相对于传统香辛料为主体风味的卤味,菌味能让广大消费者体验创新口味的美食。
Description
技术领域
本发明涉及食品卤制技术领域,具体为一种菌味卤膏。
背景技术
卤制食品是我国的传统美食,因其色泽美观,香鲜醇厚,软熟滋润,深受广大民众的喜爱。卤制食品使用的卤料有浓烈的芳香味,可去除食品原料的腥膻味,增加食品的香味。
传统卤制食品的制作方法一般通过卤料来完成,需要先把卤料放在锅中加水熬制做成卤水,然后再将食品放入卤水中经数小时卤制得到成品,这种方式需要耗费较长时间来熬制卤水,加之卤制耗费的时间,卤制一次食品耗时较长,操作不方便。此外,传统的卤制食品虽然制作方法多样,但都以香辛料为主体风味,口味单一,长时间食用难免腻味,因此需要对其进行创新。
发明内容
本发明意在提供一种菌味卤膏,以解决现有的卤料都以香辛料为主体风味,口味单一的问题。
为了达到上述目的,本发明提供如下技术方案:
一种菌味卤膏,包括如下质量份数的原料:菌酱25-40份,香辛料1-10份,增味料65-115份,辅料1-8份。本方案的有益效果为:
1、采用25-40份的菌酱和1-10份的香辛料、65-115份的增味料、1-8份的辅料配合,制作成具有粘稠度的膏状产品,得到卤膏,使用时直接加水稀释即可卤制食品,无需事先熬制卤料,相比传统卤料使用更方便。
2、本方案添加了菌味,丰富了味道,相对于传统香辛料为主体风味的卤味,本方案采用上述配比得到的卤膏中菌香味中略带有香辛料味,其主要以菌味为主体风味,同时还能够兼顾香辛料味,能让广大消费者体验创新口味的美食。
3、发明人在研制卤膏时,一开始直接将菌以粉料的形式加入,制作出来的卤膏的菌味不明显,卤膏整体还是呈现出较重的香辛料味,为了凸显出菌味,发明人尝试通过各种打磨设备来打磨菌,以求将菌粉打磨的更细,从而使其菌味更能融入其他原料,菌味更突出,但是现有的打磨设备均难以将菌粉打磨到理想的细度,因此发明人另辟蹊径,发现将菌熬制成菌酱能够更好的保留和凸显卤膏中的菌味,同时还解决了菌粉在制作卤膏时容易悬浮于表面,入味效果不好的问题。
4、菌不仅是香料,还具有一定的营养价值,加入菌酱制作出来的卤膏营养更丰富。
进一步,各原料质量份数为:菌酱30-40份,香辛料2-9份,增味料65-115份,辅料2-7份。
进一步,菌酱包括如下质量份数的原料熬煮而成:鸡油10份,白酒0.7份,姜1.5份,菌25份,水60份。
进一步,菌酱的含水量为30%-35%。
有益效果:菌酱的含水量控制在30%-35%,加之其他原料的配比,能够制作出浓稠度适宜的卤膏;还能够使得菌味更好的融合到其他原料中,同时更好的保留菌的风味。
进一步,菌包括黑牛肝菌13-17份,黑虎掌菌2-5份,香菇1-3份。
有益效果:黑虎掌的香味将较突出,通过同黑牛肝菌一起添加,能够增强菌类的复合香味,从而更好的凸显和保留菌味,加入少量香菇能够增加菌的底味,进一步凸显和保留菌味。
进一步,菌包括黑牛肝菌17份,黑虎掌菌5份,香菇3份。
有益效果:采用本方案熬制的菌酱香味最佳。
进一步,香辛料包括红花椒面0.2-0.5份,小茴香粉0.1-0.5份,八角粉0.1-1份,桂皮粉0.1-1份,肉豆蔻粉0.2-0.8份,白芷粉0.1-0.3份,陈皮粉0.01-0.03份,香叶粉0.1-1份,山奈粉0.5-1份,栀子粉0.2-1份,丁香粉0.1-0.3份,白胡椒粉0.1-0.5份,甘草粉0.5-1份。
有益效果:加入少量香辛料能够掩盖肉制品的腥味和食材的异味,突出菌的风味。
进一步,增味料包括味精5-10份,精盐10-20份,白砂糖10-20份,老抽酱油25-35份,黄豆酱15-30份,5’-呈味核苷酸二钠0.5-2份,酵母提取物1-2份。
有益效果:加入适量增味料能够达到增味,提味的效果。
进一步,辅料包括山梨酸钾0.3-0.5份,红曲红0.01-0.02份,焦糖色素0.1-0.3份。
有益效果:添加红曲红和焦糖色素能够增色,使得卤膏色泽浓郁。
进一步,辅料还包括肉味增香粉0.5-2份。
有益效果:添加肉味增香粉,能够起到增强菌味的作用,进一步突出菌的风味。
具体实施方式
下面通过具体实施方式进一步详细说明:
实施例1:
一种菌味卤膏,包括如下质量份数的原料:菌酱40份,红花椒面0.2份,小茴香粉0.1份,八角粉0.1份,桂皮粉0.1,肉豆蔻粉0.2份,白芷粉0.1份,陈皮粉0.01份,香叶粉0.1份,山奈粉0.5份,栀子粉0.2份,丁香酚0.1份,白胡椒粉0.1份,甘草粉0.5份,味精5份,精盐10份,白砂糖10份,老抽酱油25份,黄豆酱15份,山梨酸钾0.3份,红曲红0.01份,5’-呈味核苷酸二钠0.5份,酵母提取物1份,焦糖色素0.1份,肉味增香粉0.5份。
其中,菌酱包括如下质量份数的原料:黑牛肝菌17份,黑虎掌菌5份,香菇3份,鸡油10份,白酒0.7份,姜1.5份,水60份。
菌味卤膏的制作方法如下:
步骤一:将黑牛肝菌、黑虎掌菌和香菇洗净去杂,用40-50度温水浸泡2小时。用浸泡后的水,加鸡油、白酒和生姜混合熬煮,煮沸后控制火候,熬煮至鸡油溶化,菌完全软化后,将熬煮的混合物过胶体磨磨成菌酱备用,菌酱的含水量在35%。
步骤二:将红曲红用饮用水溶解备用,山梨酸钾用饮用水溶解备用,香辛料粉碎至80目备用。
步骤三:将黄豆酱、酵母提取物、菌酱、老抽酱油、焦糖色素和粉碎后的香辛料加于炒锅中翻炒均匀,升温至95度,维持半小时;再加入味精、食用盐、5’-呈味核苷酸二钠、肉味增香粉炒制5分钟,最后加入溶解的红曲红水溶液和山梨酸钾水溶液,搅拌均匀后出锅,得到菌味卤膏。
实施例2:
与实施例1的不同之处在于,菌酱的份数为25份,菌酱含水量30%。
实施例3:
与实施例1的不同之处在于,菌酱的份数为33份,肉味增香粉1.1份,菌酱含水量33%。。
对比例1:
与实施例3的不同之处在于,菌酱选用20份。
对比例2:
本对比例与实施例3的不同之处在于,菌酱选用45份。
对比例3:
与实施例3的不同之处在于,所采用的菌的种类不同,本对比例采用的是鸡纵菌。
对比例4:
与实施例3的不同之处在于,所采用的菌的种类不同,本对比例采用的是松茸菌。
对比例5:
与实施例3的不同之处在于,所采用的菌的种类不同,本对比例采用的是茶树菇和鹿茸菇1:1的组合。
对比例6:
与实施例3的不同之处在于,本对比例将菌酱替换成了菌粉,具体的,将黑牛肝菌,黑虎掌菌,香菇烘干,粉碎至80目备用,将黄豆酱、酵母提取物、粉碎得到的菌粉、老抽酱油、焦糖色素和粉碎后的香辛料加于炒锅中翻炒均匀,升温至95度,维持半小时;再加入味精、食用盐、5’-呈味核苷酸二钠、肉味增香粉炒制5分钟,最后加入溶解的红曲红水溶液和山梨酸钾水溶液,搅拌均匀后出锅。
分别采用实施例1-3,对比例1-6的卤膏,以相同的手法和时间卤制鸡爪,得到试验鸡爪1-9号。随机选择50名市民,分为5组,对试验鸡爪1-9号的味道进行感官评价,感官评价标准如表1所示:
表1试验鸡爪感官评价标准
表1试验鸡爪感官评价结果
由上表可知:
1、采用实施例3中的卤膏卤制的鸡爪带有菌香味和香辛料味的复合香味,口味合适,可以看出,选用33份的菌酱,1.1份的肉味增香粉,并将菌酱的含水量控制在33%,能够得到浓稠度适宜的卤膏,同时保证卤膏中的菌香味浓淡适宜,口味最佳。
采用实施例1中的卤膏:选用40份菌酱,肉味增香粉选用0.5份,菌酱的含水量控制在35%时,卤膏中略有香辛料味,但菌香味较实施例3略淡。
采用实施例2中的卤膏:选用25份的菌酱,肉味增香粉选用0.5份,但菌酱的含水量控制在30%时,卤膏中略有香辛料味,但菌香味较实施例3略淡。
2、通过对比例1与实施例3的对比,可以看出,菌酱选用小于25份时,得到的卤膏中的菌香味较淡,而香辛料味凸出;通过对比例2与实施例3的对比,可以看出,菌酱选用超过40份时,卤膏中的菌香味过重,略带有香辛料味。
3、通过对比例3、对比例4和对比例5分别与实施例3对比,可以看出,选用黑牛肝菌,黑虎掌菌,香菇熬制的菌酱相比采用现有技术中鸡纵菌或松茸菌或茶树菇和鹿茸菇组合熬制的菌酱更能凸显出卤膏中的菌香味。
4、通过对比例6与实施例3的对比,可以看出,事先将菌熬制成菌酱后再加入原料中炒制,相比采用菌粉的方式能够更好的保留和凸显卤膏中的菌味。食材的底味更厚重,口感更丰富。卤制的菜品感官效果更好,菌粉制作的卤膏,在使用过程中表面出现一些悬浮物,容易附着于卤制的食材表面,影响感官效果。
以上所述的仅是本发明的实施例,方案中公知的具体结构及特性等常识在此未作过多描述。应当指出,对于本领域的技术人员来说,在不脱离本发明结构的前提下,还可以作出若干变形和改进,这些也应该视为本发明的保护范围,这些都不会影响本发明实施的效果和专利的实用性。本申请要求的保护范围应当以其权利要求的内容为准,说明书中的具体实施方式等记载可以用于解释权利要求的内容。
Claims (10)
1.一种菌味卤膏,其特征在于:包括如下质量份数的原料:菌酱25-40份,香辛料1-10份,增味料65-115份,辅料1-8份。
2.根据权利要求1所述的一种菌味卤膏,其特征在于:各原料质量份数为:菌酱30-40份,香辛料2-9份,增味料65-115份,辅料2-7份。
3.根据权利要求1或2所述的一种菌味卤膏,其特征在于:所述菌酱包括如下质量份数的原料熬煮而成:鸡油10份,白酒0.7份,姜1.5份,菌25份,水60份。
4.根据权利要求3所述的一种菌味卤膏,其特征在于:所述菌酱的含水量为30%-35%。
5.根据权利要求3所述的一种菌味卤膏,其特征在于:所述菌包括黑牛肝菌13-17份,黑虎掌菌2-5份,香菇1-3份。
6.根据权利要求5所述的一种菌味卤膏,其特征在于:所述菌包括黑牛肝菌17份,黑虎掌菌5份,香菇3份。
7.根据权利要求1所述的一种菌味卤膏,其特征在于:所述香辛料包括红花椒面0.2-0.5份,小茴香粉0.1-0.5份,八角粉0.1-1份,桂皮粉0.1-1份,肉豆蔻粉0.2-0.8份,白芷粉0.1-0.3份,陈皮粉0.01-0.03份,香叶粉0.1-1份,山奈粉0.5-1份,栀子粉0.2-1份,丁香粉0.1-0.3份,白胡椒粉0.1-0.5份,甘草粉0.5-1份。
8.根据权利要求1所述的一种菌味卤膏,其特征在于:所述增味料包括味精5-10份,精盐10-20份,白砂糖10-20份,老抽酱油25-35份,黄豆酱15-30份,5’-呈味核苷酸二钠0.5-2份,酵母提取物1-2份。
9.根据权利要求1所述的一种菌味卤膏,其特征在于:所述辅料包括山梨酸钾0.3-0.5份,红曲红0.01-0.02份,焦糖色素0.1-0.3份。
10.根据权利要求9所述的一种菌味卤膏,其特征在于:所述辅料还包括肉味增香粉0.5-2份。
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