CN1484980A - 用于加工肉制品的卤水制作方法 - Google Patents
用于加工肉制品的卤水制作方法 Download PDFInfo
- Publication number
- CN1484980A CN1484980A CNA021309825A CN02130982A CN1484980A CN 1484980 A CN1484980 A CN 1484980A CN A021309825 A CNA021309825 A CN A021309825A CN 02130982 A CN02130982 A CN 02130982A CN 1484980 A CN1484980 A CN 1484980A
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- Prior art keywords
- production method
- bright
- flavor
- meat product
- raw material
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- Granted
Links
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Abstract
本发明涉及食品加工技术,特别是一种用于加工肉制品的卤水制作方法。该方法中香辛料的配方是:八角2.36~3.94、桂皮2.36~3.54、丁香0.79~1.57、草果仁1.18~1.97、陈皮1.57~1.97、花椒1.57~2.36、香叶2.36~3.15、甘草0.79~1.57、罗汉果1.97~2.76、小茴香2.36~3.15、白胡椒粒5.51~7.48、芜茜籽2.36~3.15、山奈3.15~4.33、南姜58.27~59.87、肉寇3.15~3.94、香毛草1.18~1.57、白寇1.18~1.57;增鲜料与水的配比是:100kg水加入由3-3.5kg老母鸡、2-2.5kg猪前槽肉、3-4kg猪傍子骨、1.5kg金华火腿组成的增鲜料。该方法使卤水成本大幅度降低,其成品卤水颜色呈乳白色,具有浓香型风格,与传统卤水相比其味道更鲜美。该卤水加工的肉制品有助于温胃养胃、提高消化机能。
Description
技术领域
:本发明涉及食品加工技术,特别是一种用于加工肉制品的卤水制作方法。
背景技术
:肉制品的加工过程中,卤水卤制是其必不可少工艺步骤,卤水是决定成品肉制品色、香、味的关键。传统的卤水虽然味道尚可,但由于其香辛料的原料构成中给成品卤水增色的组分含量过高,因此成品卤水颜色较浓,从而给卤制的肉制品造成颜色过深。同时,该香辛料的原料构成中还含有成本较高的原料组分,也导致成品卤水成本过高,进而提高了成品肉制品的销售价格,影响了市场购买力。
发明内容
:本发明的目的是提供一种既能体现传统卤水鲜美味道、又能使成品卤水颜色呈乳白色、且具有浓香型的用于加工肉制品的卤水制作方法。
实现上述发明目的的技术方案是:该方法包括配制香辛料、熬制增鲜汤、对熬制好的增鲜汤用调料品进行调味、在调过味的增鲜汤中加入适量的香料油等制作工序。特别是配制香辛料时,其香辛料的原料组分及重量百分比含量是:八角2.36~3.94、桂皮2.36~3.54、丁香0.79~1.57、草果仁1.18~1.97、陈皮1.57~1.97、花椒1.57~2.36、香叶2.36~3.15、甘草0.79~1.57、罗汉果1.97~2.76、小茴香2.36~3.15、白胡椒粒5.51~7.48、芜茜籽2.36~3.15、山奈3.15~4.33、南姜58.27~59.87、肉寇3.15~3.94、香毛草1.18~1.57、白寇1.18~1.57;在熬制增鲜汤时,其增鲜料与水的配比是:100kg水加入由3-3.5kg老母鸡、2-2.5kg猪前槽肉、3-4kg猪棒子骨、1.5kg金华火腿组成的增鲜料。
依照上述技术方案制作的成品卤水,由于减少并降低了香辛料原料构成中给成品卤水增色的组分及成本较高的原料组分,因此使成品卤水颜色变成乳白色并降低了成品卤水成本。由于熬制增鲜汤的原料配比注重了增鲜汤的浓稠度,以及对增鲜汤进行有效的调味和添加适量的香料油,因此使成品卤水具有浓香型风格,与传统卤水相比其味道更鲜美。另外,上述香辛料原料中含有若干温性药物组分,这有助于温胃养胃、提高消化机能。
具体实施方式
:下面通过一个具体实施例说明本发明卤水的制作方法。该方法的步骤是:进行香辛料的配制。该香辛料的原料组分及重量百分比是:八角3.15、桂皮2.95、丁香1.18、草果仁1.57、陈皮1.77、花椒1.97、香叶2.76、甘草1.18、罗汉果2.36、小茴香2.76、白胡椒粒6.50、芜茜籽2.76、山奈3.74、南姜59.05、肉寇3.54、香毛草1.38、白寇1.38。按此配方秤取上述原料,分别是:八角40g、桂皮37.5g、丁香15g、草果仁20g、陈皮22.5g、花椒25g、香叶35g、甘草15g、罗汉果30、小茴香35g、白胡椒粒82.5g、芜茜籽35g、山奈47.5g、南姜750g、肉寇45g、香毛草17.5g、白寇17.5g,合计1270g。将这些香辛料放入清水中浸泡30分钟后捞出并滤出水分备用,浸泡的目的是为了去掉原料上附着的沙子或其它脏物,并可减小药物成分的中药味。
熬制增鲜汤。在熬制增鲜汤时,其增鲜料与水的配比是:100kg水加入由3-3.5kg老母鸡、2-2.5kg猪前槽肉、3-4kg猪棒子骨、1.5kg金华火腿组成的增鲜料。依照该原料配比,并对应上述1270g香辛料原料应秤取:100kg水,3-3.5kg老母鸡,2-2.5kg猪前槽肉,3-4kg猪傍子骨,1.5kg金华火腿备用。将该增鲜料清洗干净后放入盛有100kg水的锅中,先大火煮,然后改用小火,再放入葱1kg、鲜姜1kg、料酒少许,煲10小时,用沙布将汤滤出(煲10小时后大约剩下80kg汤)。将过滤好的汤放在火上烧开后,放入用沙布包裹好的上述香辛料,改用小火煮20分钟后即开始调味。
对熬制好的增鲜汤用调料品进行调味。该调料品由盐1.5kg、味精1kg、冰糖2kg、鸡粉0.5kg、生抽1kg、老抽0.5kg、花雕酒0.25kg、泰国鱼露0.25kg、浓香型高度白酒0.25kg组成。依次将该调料品投入锅内正在煮的增鲜汤中,并搅拌均匀。按地方习惯,盐和冰糖的加入量以口感合适为宜。
调过味的增鲜汤加入适量的香料油,该香料油的制作方法是:先用色拉油将葱、姜、蒜、葱头、香菜一起炸至呈黄色,再将其捞出用布包起来,然后与余下的色拉油一起倒入已调过味的增鲜汤中。继续用小火煮约2小时后,停火尝味即可制得本发明所述味道鲜美、颜色呈乳白色、且具有浓香型的用于加工肉制品的卤水。
按上述本发明的卤水制作方法,其香辛料的原料组分及重量百分比、以及按该重量百分比秤取的各原料,还可以如下表所示。
Claims (3)
1.一种用于加工肉制品的卤水制作方法,包括配制香辛料、熬制增鲜汤,其特征在于:a、香辛料的原料组分及重量百分比含量是:八角2.36~3.94、桂皮2.36~3.54、丁香0.79~1.57、草果仁1.18~1.97、陈皮1.57~1.97、花椒1.57~2.36、香叶2.36~3.15、甘草0.79~1.57、罗汉果1.97~2.76、小茴香2.36~3.15、白胡椒粒5.51~7.48、芜茜籽2.36~3.15、山奈3.15~4.33、南姜58.27~59.87、肉寇3.15~3.94、香毛草1.18~1.57、白寇1.18~1.57;b、熬制增鲜汤的原料配比是:100kg水加入3-3.5kg老母鸡、2-2.5kg猪前槽肉、3-4kg猪棒子骨、1.5kg金华火腿。
2.根据权利要求1所述的用于加工肉制品的卤水制作方法,其特征在于熬制好的增鲜汤用调料品进行调味,该调料品由盐1.5kg、味精1kg、冰糖2 kg、鸡粉0.5kg、生抽1kg、老抽0.5kg、花雕酒0.25kg、泰国鱼露0.25kg、浓香型高度白酒0.25kg组成。
3.根据权利要求1或2所述的用于加工肉制品的卤水制作方法,其特征在于调过味的增鲜汤加入适量的香料油,该香料油的制作方法是:先用色拉油将葱、姜、蒜、葱头、香菜一起炸至呈黄色,再将其捞出用布包起来,然后与余下的色拉油一起倒入调过味的增鲜汤中。
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