CN104256466A - 一种米粉的卤水的制备方法 - Google Patents
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- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Mycology (AREA)
- Seasonings (AREA)
Abstract
本发明涉及一种米粉的卤水的制备方法,具体步骤是炒锅炒,把准备好的食材放入锅中熬制,最后加入胡椒粉和芝麻油即为上好的米粉卤水,本发明的制备方法制备的卤水口味浓郁,香气四溢,营养丰富。
Description
技术领域
本发明属于食品领域,具体涉及一种米粉的卤水的制备方法。
背景技术
米粉是很受欢迎的,米粉的风味主要取决于米粉卤水,米粉的传统卤水所用材料有花椒、八角、沙姜、姜、葱、生抽、老抽及香叶等多种,熬制数小时即可制成。
但传统米粉卤水调制的米粉,若经常食用,会产生不够味,无法回味等问题。
发明内容
根据现有技术的不足,本发明公开一种米粉的卤水,适合于各种人群享用,在传统米粉卤水配方上进行技术改良,添加了中药材,口味浓郁,香气四溢,营养丰富,即使经常食用,也会回味无穷,还在选料上注意了色泽和香味,此发明经过十几年的反复操作的实践案例。
本发明所述的一种米粉的卤水,是由下列重量份配比的原料组合而成:
其中香料是由沙姜8-10份、八角8-10份、草果8-12份 小茴香8-10份、肉桂8-10份、千里香8-10份、桂枝6-8份、桂丁4-6份、香砂仁8-10份、槟榔8-10份、玉果8-10份、草寇8-10份、白芷8-10份、陈皮8-10份、香叶6-10份、罗汉果10-12份、甘草6-8份组成;
配料是由冰糖30-35份、豆豉50-80份、牛脊骨1500-2000份、 鸡骨架1000-1500份、高度三花酒53度以上450份、干椒15-20份、香葱头30-40份、碘盐500-800份、老牛肉4000-5000份、猪头皮肉4000-5000份、老姜50-100份、水20000-30000份、老牛肉10000-20000份、鸡骨架1000-2000份、猪头皮10000-20000份组成;
调味料是由鸡粉100-200份、鸡精100-200份、胡椒粉50-100份、碘盐450-900份、生抽450-600份、草菇老抽100-200份、味精50-80份、芝麻油10-20份、豆腐乳50-80份组成。
一种米粉的卤水,是由下列优选重量份配比的原料组合而成:
其中香料是由沙姜9份、八角9份、草果10份 小茴香9份、肉桂9份、千里香9份、桂枝7份、桂丁5份、香砂仁9份、槟榔9份、玉果9份、草寇9份、白芷9份、陈皮9份、香叶8份、罗汉果11份、甘草7份组成;
配料是由冰糖32份、豆豉份、牛脊骨1700份、 鸡骨架1250份、高度三花酒53度以上450份、干椒17份、香葱头35份、碘盐650份、老牛肉4500份、猪头皮肉4500份、老姜75份、水25000份、老牛肉15000份、鸡骨架1500份、猪头皮15000份组成;
调味料是由鸡粉150份、鸡精150份、胡椒粉75份、碘盐700份、生抽500份、草菇老抽150份、味精65份、芝麻油15份、豆腐乳65份组成。
本发明所述卤水配方的制备方法包括以下步骤:
1) 准备一炒锅置于火上,放入油,加入上述香料炒出香味后,加入高度三花酒,然后放入罗汉果、冰糖等,用武火烧至滚沸时,加入牛脊骨和鸡骨架,海晶盐;
2)1个小时后加入洗净并切好成条形状的老牛肉入锅中,待熟后收紧成形捞出待用,然后放入洗净的猪头皮肉入锅,将肉煮熟,能用筷子戳穿为止,捞出待用,接着将猪头皮肉用竹筷戳密密麻麻的小孔,接着用海晶盐抹在肉皮上,再接着抹上米醋待用;
3)再回锅,熬至三小时左右时,再把老牛肉入锅中,熬至能用竹筷戳穿即可起锅待用;
4)将已捞出老牛肉的卤水锅再熬制8小时,就是待牛脊骨上的肉能离骨是为佳,便可以将卤锅离火,将香料渣汁过滤只剩下卤水,即是30公斤水熬制到20公斤水;
5)用炒锅放置火上烧干水分,将豆腐乳打碎,加入三花酒,生抽,草菇老抽, 烩在一块煮沸滚时加入海晶盐、鸡粉,鸡精,味精,倒入过滤后的卤水,一同烧开后再用小火煮两三分钟,加入胡椒粉和芝麻油即为上好的米粉卤水,香味四溢,让人回味无穷。
步骤1)所述的油是山茶籽油。
上述原料中的中药在中药大辞典中均有记载,具体说明如下:
沙姜又名山柰,别名沙姜、山辣,以根茎入药,温中化湿,行气止痛,主治急性胃肠炎,消化不良,胃寒疼痛,牙痛,风湿关节痛,跌打损伤,主产广东、广西和云南,四川从广西引种种在米易县试种获得成功。
八角,又称八角茴香,大茴香,大料和大茴香,是木兰科八角属的一种植物,其同名的干燥果实是中国菜和东南亚地区烹饪的调味料之一,为生长在湿润、温暖半阴环境中的常绿乔木,高可至20米,主要分布于中国大陆南方,果实在秋冬季采摘,干燥后呈红棕色或黄棕色。气味芳香而甜,全果或磨粉使用,有驱虫、温中理气、健胃止呕、祛寒、兴奋神经等功效,可作调味品。
草果,茎丛生,高可达3米,全株有辛香气,地下部分略似生姜,其干燥的果实被用作中餐调味料和中草药,有特异香气,味辛、微苦,草果是一种调味香料,草果具有特殊浓郁的辛辣香味.
小茴香为伞形科植物茴香的干燥成熟果实,又名蘹香《药性论》,蘹香子《新修本草》,茴香子《开宝本草》,茴香、土茴香《本草图经》,野茴香《履巉岩本草》,大茴香《朱氏集验方》,谷苗香、谷香《现代实用中药》,香子《中国药用植物志》,有散寒止痛,理气和中的功效。
肉桂,又名玉桂、牡桂、玉树、大桂、辣桂、平安树、中国桂皮,为樟科植物肉桂的干燥树皮。树皮芳香,可作香料,味与产自斯里兰卡肉桂的桂皮相似,但较辣,不及桂皮鲜美,且较桂皮厚,有似桂皮的芳香和肉桂皮的甜辣味,用于食品调味。
千里香为芸香科小乔木植物,生于低丘陵或海拔高的山地疏林或密林中,石灰岩地区较常见,花岗岩地区也有,有时为小面积范围内的单优种,根、叶用作草药,味微辛,苦而麻辣。性温,有小毒,通经络,行气,活血,散瘀,止痛,镇惊,消肿,解毒。治感冒、头痛、胃痛、牙痛、风湿骨痛、跌打肿痛。
桂枝,正名:肉桂,又名玉桂、桂皮等,属毛茛目,樟科中等大乔木;一年生枝条圆柱形,顶芽芽鳞宽卵形,绿色的叶子互生,长椭圆形至近披针形;花白色,长约4.5mm;果椭圆形,成熟时黑紫色,无毛;花期6~8月,果期10~12月,其性味辛、甘,温,入肺、心、膀胱经,是主治里寒常用的温里药,具有补元阳、通血脉、暖脾胃之功效,常与补肝肾药、补气血药配伍,治疗肾阳不足、命门火衰、肢冷脉微,与其它温里药配伍治疗脘腹冷痛、寒痹腰痛,具有明显的镇痛和抗癌防癌的作用。
桂丁,来源于樟科植物肉桂的幼嫩果实,具有温中散寒,治胃脘寒庸呕哕的作用。
菌香砂仁直立草本,基部具无叶片的淡红色叶鞘,叶片倒卵状披针形或椭圆状披针形,叶舌微凹,革质,叶鞘淡绿色,无毛,果供药用。
槟榔又称宾门、槟楠、大白槟、仁频、仁榔、洗瘴丹、仙瘴丹、螺果,是棕榈科植物等,与椰子同属棕榈科常绿乔木,主干可长至二十米,树干挺直,叶子集中生长在树顶,在中国、印度、斯里兰卡、泰国、马来西亚和菲律宾都有栽培。
玉果有很多别名,比如肉寇、迦拘勒、豆蔻、肉果、顶头肉等,玉果是药食两用食物,主要可以入药,烹饪中用作调料,玉果为肉豆蔻科植物肉豆蔻的成熟种仁,内含多种挥发油,油中主要成分萜烯类,还含脂肪油,油中存在大量肉豆蔻酸,玉果种仁呈卵圆形或椭圆形,长2至3.5厘米,宽1.5至2.5厘米。表面灰绿色或暗棕色,有网状沟纹,两端间有明显纵沟。质坚硬,碎断面可见大理石纹理,气强烈芳香,味辛辣,微苦。
草寇,别名:海南山姜、小草蔻、土砂仁、假砂仁,姜科、山姜属植物,为姜科植物艳山姜的果实,用于心腹冷痛、胸腹胀满、痰间断积滞、消化不良、呕吐腹泻,有开胃等作用,也常用做调料。
罗汉果,葫芦科多年生藤本植物,别名拉汗果、假苦瓜、光果木鳖、金不换、罗汉表、裸龟巴,被人们誉为“神仙果”,其叶心形,雌雄异株,夏季开花,秋天结果,能止咳化痰,味甜,果实营养价值很高,含丰富的维生素C以及糖甙、果糖、葡萄糖、蛋白质、脂类等。
甘草,又名乌拉尔甘草,是一种补益中草药,天然繁殖,茎挺拔直立,气微味甜而特殊,功能主治清热解毒,祛痰止咳、脘腹等,喜阳光充沛,日照长气温低的干燥气候,甘草还广泛应用于食品工业,精制糖果、蜜饯和口香糖。
香叶又名月桂,又称月桂树、桂冠树、甜月桂、月桂冠,是调味料月桂叶的来源,原产于地中海沿岸及小亚细亚一带灌木岩石区,现已遍布世界各地,叶片深绿色,椭圆形,革质,味苦,清香,干燥后,苦味减少,香气增强,可以用作调料,即“香叶”,功能具有1、止痛、抗神经痛、抗菌、抗痉挛、开胃、收敛、促进胆汁分泌、利尿、通经、退烧、利肝、杀虫、助产、激励、利胃、促进发汗、补身;2、对消化***有显着的助益,可以帮助你打开胃口、祛退胀气、安抚胃痛,而且养肝补肾,促进尿液流动。
陈皮,别名:橘皮、贵老、红皮、黄橘皮、广橘皮、新会皮、柑皮、广陈皮,为芸香科植物橘及其栽培变种的成熟果皮,橘常绿小乔木或灌木,栽培于丘陵、低山地带、江河湖泊沿岸或平原,分布于长江以南各地区,10至12月果实成熟时,摘下果实,剥取果皮,阴干或通风干燥,陈皮剥取时多割成3至4瓣,性味苦、辛,温,归肺、脾经,功能主治理气健脾,燥湿化痰。
白芷为伞形科植物兴安白芷,库而白芷(川白芷)及杭白芷(香白芷),以根入药,有祛病除湿、排脓生肌、活血止痛等功能,主治风寒感冒、头痛、鼻炎、牙痛,赤白带下、痛疖肿毒等症,亦可作香料。
豆豉,汉族传统发酵豆制品,亦是许多菜系的重要调味料之一,豆豉以大豆或黄豆为主要原料,利用毛霉、曲霉或者细菌蛋白酶的作用,分解大豆蛋白质,达到一定程度时,加盐、加酒、干燥等方法,抑制酶的活力,延缓发酵过程而制成,豆豉的种类较多,按加工原料分为黑豆豉和黄豆豉,按口味可分为咸豆豉和淡豆豉,功效是和胃,除烦,解腥毒,去寒热。
八角,又称八角茴香(本草纲目),大茴香,唛角(广西壮语)、大料和大茴香,是木兰科八角属的一种植物,其同名的干燥果实是中国菜和东南亚地区烹饪的调味料之一,为生长在湿润、温暖半阴环境中的常绿乔木,高可至20米,主要分布于中国大陆南方。果实在秋冬季采摘,干燥后呈红棕色或黄棕色,气味芳香而甜。
砂仁又名小豆蔻,多年生草本,是热带和亚热带姜科植物的的果实或种子,是中医常用的一味芳香性药材,株高1.5-3米,茎散生;根茎匍匐地面,节上被褐色膜质鳞片,根茎粗壮,棕红色。种子团分3瓣,每瓣种子5~9枚,种子气味芳香而峻烈,用作香料,稍辣,其味似樟,在东方是菜肴调味品,特别是咖哩菜的佐料,在斯堪的那维亚则常用于面食品调味,也是中医常用的一味芳香性药材。
草果,茎丛生,高可达3米,全株有辛香气,地下部分略似生姜,叶片长椭圆形或长圆形,长40-70厘米,穗状花序不分枝,长13-18厘米,花冠红色。蒴果密生,熟时红色,干后褐色,不开裂,长椭圆形,种子多角形,有浓郁香味,其干燥的果实被用作中餐调味料和中草药,有特异香气,味辛、微苦,草果是一种调味香料,草果具有特殊浓郁的辛辣香味。
本发明的有益效果是都是用具有养生保健的原料,添加了本发明的卤水的米粉,食用后使人提神醒目,开胃,并补充人体所需的铁、钙、锌、维生素和矿物质等人体所需的营养素。
具体实施方式
下面结合实施例对本发明做进一步详细说明,但不是对本发明的限制。
实施例1 一种米粉的卤水,由下列重量份配比的原料组合而成:其中香料是由沙姜8份、八角8份、草果8份 小茴香8份、肉桂8份、千里香8份、桂枝6份、桂丁4份、香砂仁8份、槟榔8份、玉果8份、草寇8份、白芷8份、陈皮8份、香叶6份、罗汉果10份、甘草6份组成;
配料是由冰糖30份、豆豉50份、牛脊骨1500份、鸡骨架1000份、高度三花酒53度以上450份、干椒15份、香葱头30份、碘盐500份、老牛肉4000份、猪头皮肉4000份、老姜50份、水20000份、老牛肉10000份、鸡骨架1000份、猪头皮10000份组成;
调味料是由鸡粉100份、鸡精100份、胡椒粉50份、碘盐450份、生抽450份、草菇老抽100份、味精50份、芝麻油10份、豆腐乳50份组成。
本发明所述卤水的制备方法包括以下步骤:本发明所述卤水配方的熬煮方法包括以下步骤:1) 准备炒锅置于火上,放入山茶籽油,加入上述香料炒出香味后,加入高度三花酒,然后放入罗汉果、冰糖等,用武火烧至滚沸时,加入牛脊骨和鸡骨架,海晶盐;
2)1个小时后加入洗净并切好成条形状的老牛肉入锅中,待熟后收紧成形捞出待用,然后放入洗净的猪头皮肉入锅,将肉煮熟,能用筷子戳穿为止,捞出待用,接着将猪头皮肉用竹筷戳密密麻麻的小孔,接着用海晶盐抹在肉皮上,再接着抹上米醋待用;
3)再回锅,熬至三小时左右时,再把老牛肉入锅中,熬至能用竹筷戳穿即可起锅待用;
4)将已捞出老牛肉的卤水锅再熬制8小时,就是待牛脊骨上的肉能离骨是为佳,便可以将卤锅离火,将香料渣汁过滤只剩下卤水,即是30公斤水熬制到20公斤水;
5)用炒锅放置火上烧干水分,将豆腐乳打碎,加入三花酒,生抽,草菇老抽, 烩在一块煮沸滚时加入海晶盐、鸡粉,鸡精,味精,倒入过滤后的卤水,一同烧开后再用小火煮两三分钟,加入胡椒粉和芝麻油即为上好的米粉卤水。
实施例2一种米粉的卤水,其特征在于由下列优先重量份配比的原料组合而成:其中香料是由沙姜9份、八角9份、草果10份 小茴香9份、肉桂9份、千里香9份、桂枝7份、桂丁5份、香砂仁9份、槟榔9份、玉果9份、草寇9份、白芷9份、陈皮9份、香叶8份、罗汉果11份、甘草7份组成;
配料是由冰糖32份、豆豉份、牛脊骨1700份、 鸡骨架1250份、高度三花酒53度以上450份、干椒17份、香葱头35份、碘盐650份、老牛肉4500份、猪头皮肉4500份、老姜75份、水25000份、老牛肉15000份、鸡骨架1500份、猪头皮15000份组成;
调味料是由鸡粉150份、鸡精150份、胡椒粉75份、碘盐700份、生抽500份、草菇老抽150份、味精65份、芝麻油15份、豆腐乳65份组成。
沙姜8份 八角8份 草果8份 小茴香8份 肉桂8份 千里香8份 桂枝6份 桂丁4份 香砂仁8份 槟榔8份 玉果8份 草扣8份 白芷8份 陈皮8份 香叶6份 罗汉果10份 甘草6份 冰糖30份 豆豉50份 牛脊骨1500份 鸡骨架1000份 高度三花酒53度以上450份 老牛肉4000份 猪头皮肉4000份 老姜50份。
本发明的米粉卤水的制备方法同实施例1。
实施例3一种米粉的卤水,由下列重量份配比的原料组合而成:其中香料是由沙姜10份、八角10份、草果12份 小茴香10份、肉桂10份、千里香10份、桂枝8份、桂丁6份、香砂仁10份、槟榔10份、玉果10份、草寇10份、白芷10份、陈皮10份、香叶10份、罗汉果12份、 甘草8份组成;
配料是由冰糖35份、豆豉80份、牛脊骨2000份、 鸡骨架1500份、高度三花酒53度以上450份、干椒20份、香葱头40份、碘盐800份、老牛肉5000份、猪头皮肉5000份、老姜100份、水30000份、
老牛肉20000份、鸡骨架2000份、猪头皮20000份组成;
调味料是由鸡粉200份、鸡精200份、胡椒粉100份、碘盐900份、生抽600份、草菇老抽200份、味精80份、芝麻油20份、豆腐乳80份组成。
本发明的米粉卤水的制备方法同实施例1。
Claims (4)
1.一种米粉的卤水的制备方法,其特征是具体包括以下步骤:
1) 准备炒锅置于火上,放入油,加入香料炒出香味后,加入高度三花酒,然后放入罗汉果、冰糖,用武火烧至滚沸时,加入牛脊骨和鸡骨架,海晶盐;
2)煮1个小时后,加入洗净并切好成条形状的老牛肉入锅中,待熟后收紧成形捞出待用,然后放入洗净的猪头皮肉入锅,将肉煮熟,能用筷子戳穿为止,捞出待用;
3)将捞出待用的猪头皮肉再回锅,熬至三小时左右时,再把老牛肉入锅中,熬至能用竹筷戳穿即可起锅待用;
4)将已捞出老牛肉的卤水锅再熬制8小时,便可以将卤锅离火,将香料渣汁过滤只剩下卤水;
5)用炒锅放置火上烧干水分,将豆腐乳打碎,加入三花酒,生抽,草菇老抽, 烩在一块,煮沸滚时,加入海晶盐、鸡粉,鸡精,味精,倒入过滤后的卤水,一同烧开后再用小火煮两三分钟,加入胡椒粉和芝麻油,即为米粉卤水。
2. 根据权利要求1所述的一种米粉的卤水的制备方法,其特征是步骤1)所述的油是山茶籽油。
3.根据权利要求1所述的一种米粉的卤水的制备方法,其特征是步骤2)所述捞出待用的猪头皮肉,用竹筷戳密密麻麻的小孔,用海晶盐抹在肉皮上,接着抹上米醋待用。
4.根据权利要求1所述的一种米粉的卤水的制备方法,其特征是步骤4)所述就是将已捞出老牛肉的卤水锅再熬制待牛脊骨上的肉能离骨是为佳。
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CN110089715A (zh) * | 2019-05-24 | 2019-08-06 | 桂林老盐街餐饮有限公司 | 一种不含蔗糖的健康米粉卤水及其制备方法 |
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