CN116649554A - 一种米粉和螺蛳粉的通用型卤水及其制作方法 - Google Patents
一种米粉和螺蛳粉的通用型卤水及其制作方法 Download PDFInfo
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Abstract
本发明属于卤水领域，提供了一种米粉和螺蛳粉的通用型卤水及其制作方法，包括以下原料，按重量份计：千里香1‑3份、香茅草1‑3份、薄荷1‑4份、紫苏1‑3份、灵香草1‑3份、紫草1‑5份、油桂0.5‑1.5份、肉桂0.5‑2份、桂皮0.5‑2份、草果1‑2份、茴香1‑3份、黄栀子2‑5份、荜拨1‑5份、香叶1‑3份、莳萝子1‑3份、香果1.5‑3份、白豆蔻1.5‑3份、玉果1‑3份、公丁香1‑3份、香砂仁0.5‑2份、甘草1.5‑3份；本发明制作的卤水具有多功能性，不仅可以用于米粉的调味，还可以用于螺蛳粉的调味，它以均衡的咸香风味保证了米粉中卤菜粉的特殊口味，同时突出了螺蛳粉的鲜甜口感，这种多功能卤水解决了过去由于两种卤水不相容而导致店面难以同时提供米粉和螺蛳粉的经营问题。
Description
技术领域
本发明属于卤水领域，具体地说是一种米粉和螺蛳粉的通用型卤水及其制作方法。
背景技术
目前，米粉和螺蛳粉作为热门的创业小吃品类在全国范围内备受欢迎。米粉和螺蛳粉的卤水分别注重咸香和鲜甜口感，两种品类的卤水是两种不同的体系范畴，其制作方法也天差地别。然而，随着市场竞争的加剧，许多店面需要同时提供这两种品类的卤水，而经营者要想掌握并精通这两种卤水制作是十分困难的，但是随着市场竞争的加剧，店面经营常常需要两种品类一同经营，对于经营者来说，做好其中一种卤水就已经煞费苦心，要想掌握并精通这两种卤水制作是比较困难的，实操性较低。
发明内容
为了解决上述技术问题，本发明提供一种米粉和螺蛳粉的通用型卤水及其制作方法，以解决现有技术中米粉和螺蛳粉卤水不能通用等问题。
一种米粉和螺蛳粉的通用型卤水，包括以下原料，按重量份计：千里香1-3份、香茅草1-3份、薄荷1-4份、紫苏1-3份、灵香草1-3份、紫草1-5份、油桂0.5-1.5份、肉桂0.5-2份、桂皮0.5-2份、草果1-2份、茴香1-3份、黄栀子2-5份、荜拨1-5份、香叶1-3份、莳萝子1-3份、香果1.5-3份、白豆蔻1.5-3份、玉果1-3份、公丁香1-3份、香砂仁0.5-2份、甘草1.5-3份、花椒0.5-4份、沙姜0.5-3份、山奈0.5-2份、陈皮0.5-1份、槟片0.5-1份、八角0.5-2份、小茴香0.5-3份、罗汉果6-8份、豆豉6-8份、豆腐乳10份、牛骨头12份、猪骨7份、鸡骨架3份、牛腱子肉30份、酱油1份、水60份、精盐7份、米酒20份、鸡精5份。
优选的，包括以下原料，按重量份计：千里香1份、香茅草1份、薄荷1份、紫苏1份、灵香草1份、紫草1份、油桂0.5份、肉桂0.5份、桂皮0.5份、草果1份、茴香1份、黄栀子2份、荜拨1份、香叶1份、莳萝子1份、香果1.5份、白豆蔻1.5份、玉果1份、公丁香1份、香砂仁0.5份、甘草1.5份、花椒0.5份、沙姜0.5份、山奈0.5份、陈皮0.5份、槟片0.5份、八角0.5份、小茴香0.5份、罗汉果6份、豆豉6份、豆腐乳10份、牛骨头12份、猪骨7份、鸡骨架3份、牛腱子肉30份、酱油1份、水60份、精盐7份、米酒20份、鸡精5份。
一种米粉和螺蛳粉的通用型卤水的制作方法，包括以下步骤，
S1、将上述配方中的原料用粉碎机打碎；
S2、将步骤S1中打碎后的原料全部浸泡在米酒中6个小时，将原料的功能物质进行第一次浸出；
S3、将米酒以及浸泡过后的原料一同放入锅中加水进行熬煮3小时；
S4、另起一锅，将牛骨头、猪骨、鸡架放入锅内，加水炖煮6小时；
S5、将牛腱子肉放入步骤S3中的原料锅中，加入精盐、酱油、鸡精进行调味卤制约2小时；
S6、将牛腱子肉捞出，并将原料渣进行过滤去除，留下液体备用；
S7、将牛骨头、猪骨、鸡架熬制的高汤全部加入步骤S6中的液体，进行调配，得到调配后的液体；
S8、搅拌均匀步骤S7中调配后的液体，放置冷却。
与现有技术相比，本发明具有如下有益效果：
1、本发明制作的卤水具有多功能性，不仅可以用于米粉的调味，还可以用于螺蛳粉的调味，它以均衡的咸香风味保证了米粉中卤菜粉的特殊口味，同时突出了螺蛳粉的鲜甜口感，这种多功能卤水解决了过去由于两种卤水不相容而导致店面难以同时提供米粉和螺蛳粉的经营问题，在行业中具有降低成本、提高效益的作用，将为米粉和螺蛳粉的生产和销售提供更多的便利，并带来更丰富的选择。
具体实施方式
下面结合实施例对本发明的实施方式作进一步详细描述。以下实施例用于说明本发明，但不能用来限制本发明的范围。
实施例一：本发明提供一种米粉和螺蛳粉的通用型卤水，包括以下原料，按重量份计：千里香1-3份、香茅草1-3份、薄荷1-4份、紫苏1-3份、灵香草1-3份、紫草1-5份、油桂0.5-1.5份、肉桂0.5-2份、桂皮0.5-2份、草果1-2份、茴香1-3份、黄栀子2-5份、荜拨1-5份、香叶1-3份、莳萝子1-3份、香果1.5-3份、白豆蔻1.5-3份、玉果1-3份、公丁香1-3份、香砂仁0.5-2份、甘草1.5-3份、花椒0.5-4份、沙姜0.5-3份、山奈0.5-2份、陈皮0.5-1份、槟片0.5-1份、八角0.5-2份、小茴香0.5-3份、罗汉果6-8份、豆豉6-8份、豆腐乳10份、牛骨头12份、猪骨7份、鸡骨架3份、牛腱子肉30份、酱油1份、水60份、精盐7份、米酒20份、鸡精5份。
具体的，包括以下原料，按重量份计：千里香1份、香茅草1份、薄荷1份、紫苏1份、灵香草1份、紫草1份、油桂0.5份、肉桂0.5份、桂皮0.5份、草果1份、茴香1份、黄栀子2份、荜拨1份、香叶1份、莳萝子1份、香果1.5份、白豆蔻1.5份、玉果1份、公丁香1份、香砂仁0.5份、甘草1.5份、花椒0.5份、沙姜0.5份、山奈0.5份、陈皮0.5份、槟片0.5份、八角0.5份、小茴香0.5份、罗汉果6份、豆豉6份、豆腐乳10份、牛骨头12份、猪骨7份、鸡骨架3份、牛腱子肉30份、酱油1份、水60份、精盐7份、米酒20份、鸡精5份。
一种米粉和螺蛳粉的通用型卤水的制作方法，包括以下步骤，
S1、将上述配方中的原料用粉碎机打碎；
S2、将步骤S1中打碎后的原料全部浸泡在米酒中6个小时，将原料的功能物质进行第一次浸出；
S3、将米酒以及浸泡过后的原料一同放入锅中加水进行熬煮3小时；
S4、另起一锅，将牛骨头、猪骨、鸡架放入锅内，加水炖煮6小时；
S5、将牛腱子肉放入步骤S3中的原料锅中，加入精盐、酱油、鸡精进行调味卤制约2小时；
S6、将牛腱子肉捞出，并将原料渣进行过滤去除，留下液体备用；
S7、将牛骨头、猪骨、鸡架熬制的高汤全部加入步骤S6中的液体，进行调配，得到调配后的液体；
S8、搅拌均匀步骤S7中调配后的液体，放置冷却。
由上可知，通过上述配方及工艺制作的卤水具有多功能性，不仅可以用于米粉的调味，还可以用于螺蛳粉的调味，它以均衡的咸香风味保证了米粉中卤菜粉的特殊口味，同时突出了螺蛳粉的鲜甜口感，这种多功能卤水解决了过去由于两种卤水不相容而导致店面难以同时提供米粉和螺蛳粉的经营问题，在行业中具有降低成本、提高效益的作用，将为米粉和螺蛳粉的生产和销售提供更多的便利，并带来更丰富的选择。
本发明的实施例是为了示例和描述起见而给出的，尽管上面已经示出和描述了本发明的实施例，可以理解的是，上述实施例是示例性的，不能理解为对本发明的限制，本领域的普通技术人员在本发明的范围内可以对上述实施例进行变化、修改、替换和变型。
Claims (3)
1.一种米粉和螺蛳粉的通用型卤水，其特征在于，包括以下原料，按重量份计：千里香1-3份、香茅草1-3份、薄荷1-4份、紫苏1-3份、灵香草1-3份、紫草1-5份、油桂0.5-1.5份、肉桂0.5-2份、桂皮0.5-2份、草果1-2份、茴香1-3份、黄栀子2-5份、荜拨1-5份、香叶1-3份、莳萝子1-3份、香果1.5-3份、白豆蔻1.5-3份、玉果1-3份、公丁香1-3份、香砂仁0.5-2份、甘草1.5-3份、花椒0.5-4份、沙姜0.5-3份、山奈0.5-2份、陈皮0.5-1份、槟片0.5-1份、八角0.5-2份、小茴香0.5-3份、罗汉果6-8份、豆豉6-8份、豆腐乳10份、牛骨头12份、猪骨7份、鸡骨架3份、牛腱子肉30份、酱油1份、水60份、精盐7份、米酒20份、鸡精5份。
2.如权利要求1所述一种米粉和螺蛳粉的通用型卤水，其特征在于：包括以下原料，按重量份计：千里香1份、香茅草1份、薄荷1份、紫苏1份、灵香草1份、紫草1份、油桂0.5份、肉桂0.5份、桂皮0.5份、草果1份、茴香1份、黄栀子2份、荜拨1份、香叶1份、莳萝子1份、香果1.5份、白豆蔻1.5份、玉果1份、公丁香1份、香砂仁0.5份、甘草1.5份、花椒0.5份、沙姜0.5份、山奈0.5份、陈皮0.5份、槟片0.5份、八角0.5份、小茴香0.5份、罗汉果6份、豆豉6份、豆腐乳10份、牛骨头12份、猪骨7份、鸡骨架3份、牛腱子肉30份、酱油1份、水60份、精盐7份、米酒20份、鸡精5份。
3.一种米粉和螺蛳粉的通用型卤水的制作方法，其特征在于：包括以下步骤，
S1、将上述配方中的原料用粉碎机打碎；
S2、将步骤S1中打碎后的原料全部浸泡在米酒中6个小时，将原料的功能物质进行第一次浸出；
S3、将米酒以及浸泡过后的原料一同放入锅中加水进行熬煮3小时；
S4、另起一锅，将牛骨头、猪骨、鸡架放入锅内，加水炖煮6小时；
S5、将牛腱子肉放入步骤S3中的原料锅中，加入精盐、酱油、鸡精进行调味卤制约2小时；
S6、将牛腱子肉捞出，并将原料渣进行过滤去除，留下液体备用；
S7、将牛骨头、猪骨、鸡架熬制的高汤全部加入步骤S6中的液体，进行调配，得到调配后的液体；
S8、搅拌均匀步骤S7中调配后的液体，放置冷却。
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