CN105325987A - 一种米粉的卤水 - 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
- 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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Abstract
本发明涉及一种米粉的卤水,其原料配方以重量份计为: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、草扣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、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、老牛肉4000-5000份、猪头皮肉4000-5000份、老姜50-100份,本卤水口味浓郁,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。
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。
目前有专利申请(CN102551013A)公开了一种桂林米粉调味卤水及其制作方法,但其含丁香过多,口感不好,影响内分泌等不足,还有“桂林米粉饮食文化旅游杂谈”中公开桂林米粉制作工艺,但是没有具体组分,而且配比达不到常规要求,达到的口感和营养无法确认。
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,在传统米粉卤水上进行技术改良,添加了中药材,口味浓郁,香气四溢,口感好,营养丰富,达到提神,醒目,对内分泌也有很好的改善,即使经常食用,也会回味无穷,有很好的色泽和香味。
本发明所述的一种米粉的卤水,是由下列重量份比的原料组合而成:沙姜8-12克,八角8-10克,小茴香8-10克,肉桂8-10克,千里香8-10克,桂枝6-8克,桂丁6-10克,香砂仁6-10,槟榔8-10克,玉果8-10克,菠扣8-10克,草蔻8-10克,白芷8-10克,陈皮8-10克,花椒8-10克,甘草6-8克,香叶6-10克,豆豉150-180克,罗汉果10-12克。
配料,老姜100-120克,干椒15-20克,冰糖30-45克,鸡骨架1000-1500克,牛脊骨1500-2000克,高度三花酒450,海晶盐500-800克,典盐1800-2300克,老牛肉4000-5000克,猪头皮肉4000-5000克,山泉水20000-30000克,调味料由八宝一丁鸡粉150-200克,佳乐鸡精150-200克,胡椒粉75-90克,金标生抽350-500克,草菇老抽150-180克,葵花味精20-30克,芝麻油15-25克,豆腐乳60-70克组成。
本发明所述卤水的制备方法包括以下步骤,
1.准备炒锅置于火上,放入山菜籽油,放老姜炒出香味后加入上述香料炒出香味,加入高度山花酒,和山泉水,罗汉果,冰糖等,将香料用纱布装好做成一个香料包,待烧至滚沸时加入牛脊骨和鸡骨架海晶盐,用武火烧开三小时以上。改用文火再烧四至五小时。
2,待卤锅烧开一小时后将切好洗净的老牛肉人锅中卤三十分钟后捞出待凉用油炸至金黄色再回锅中卤三十分钟捞出,接着把猪头皮肉人锅中约五十分钟待能用筷子戳穿即可捞出,
3,熬制卤水的精髓和方法,技术以及工艺关键在于选料用料的比例,火候和时间的掌控,调味料的比例及先后顺序,卤水熬到八小时左右,看牛脊骨有煮烂时即可,即50公斤水熬成30公斤为佳,就可以过虑去渣待用。
5,最后调味工艺,用一空炒锅置火上烧干水份,倒进山茶籽油烧热将搅碎的豆腐乳入锅炒出浓郁香味时加入三花酒过滤好的卤水,海晶盐,金标生抽,草菇老抽,佳乐鸡粉,鸡精,味精一同煮开滚沸改为文火三分钟待芳香四溢整个操作间和门口都是浓郁的米粉卤水飘香时加入胡椒粉和香油就是制做出完好美味传统的桂林米粉卤水。能够闻到随风吹送来的浓郁芳香,营养丰富,香气四溢,回味无穷,百吃不厌的桂林米粉。俗话说得好:“愿做桂林人,不愿做神仙”。
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,沙姜又名山奈,温中代湿,行气止痛,主治急性肠胃炎。
八角,又名大茴香,大料,有驱虫,温中理气,健胃止呕,兴奋神经等。
草果,是调味料和中草药,味辛,微苦,具有特殊浓郁的辛辣香味,有祛寒,对风湿关节痛有辅助作用。
小茴香,为伞形科植物的干燥成熟果实,又名茴香子,蘹香子,<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,玉树,辣桂,平安树,树皮芳香,可做香料和药用,功效,补火助阳,引火归源,散寒止痛,活血通经。用于阳痿,宫冷,心腹冷痛,虚寒吐泻,温经通脉,对中枢神经***的作用。
千里香,为芸香科小乔木植物,性温,通经络,行气,活血,散瘀,止痛,镇惊,消肿,解毒,风湿骨痛等
桂枝,其性味辛,甘温,入肺,心,膀胱经,是主治里寒常用的湿里药,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,寒痹腰痛,具有明显镇痛和抗癌防癌作用。
桂丁,来源于樟科植物肉桂的幼嫩果实,具有温中散寒,治胃腕寒庸呕哕的作用。
香砂仁,又名小豆蔻,种子气味芳香而峻烈,用作香料,气味似樟,在东方是菜肴调味料,特别是咖哩菜的佐料,在斯堪的那维亚常用于面食品调味,也是中医常用的一味芳香性药材。
槟榔,又名槟楠,仁榔,洗瘴丹,仙瘴丹,中国,印度,泰国,马来西亚均有栽培,性苦,辛,温,归胃,大肠经,功效,杀虫消积,行气利水,截疟,(应用)多种肠道寄生虫都有驱杀作用,槟榔果实中含有多种人体所需元素和有益物质。
玉果,有很多别名,比如肉蔻,迦拘勒豆蔻等,玉果是药食两用食物,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,油中存在大量豆蔻酸,气味强烈芳香,味辛辣,维苦,烹调中用做调料。
草蔻,别名。海南山姜,小草蔻,土砂仁等,为姜科植物山姜的果实,用于心腹冷痛,胸腹胀满消化不良,呕吐腹泻,有开胃等作用,也常用做调料。
罗汉果,别名拉汗果,光果木鳖,金不换等被人们誉为“神仙果”,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,气味维甜而特殊,功能主治清热解毒,祛痰止咳,脘腹等,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,月桂树,桂冠树,甜月桂,味苦,清香,干燥后,苦味减少,香气增强,可以用作调料,功能具有1,止痛,抗神经痛,抗菌,抗筋挛,开胃,收敛,促进胆汁分泌,利尿,通经,退烧、利肝、杀虫、助产,利胃,促进发汗,
2,对消化***有明显的助益,可以帮助你打开胃口,祛退账气,安抚胃痛,而且养肝补肾,促进尿液流动。
陈皮,别名,橘皮,红皮,黄橘皮,广橘皮,为芸科香料,性味苦,辛,温,归肺,脾经,功能主理气健脾,燥湿化痰。
白芷,为伞形科植物,有川白芷及杭白芷(香白芷)以根入药,有祛病除湿,排脓生肌,活血止痛,主治风寒感冒,头痛,鼻炎,牙痛,赤白带下,痛疖肿毒等证,亦可作香料。
豆豉,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,利用毛酶,曲酶或者细菌蛋白酶的作用,分解大豆蛋白质,加盐,加酒,
干燥等方法,抑制酶的活力,延缓发酵
过程而制成,功效是和胃,除烦,解腥毒,去寒热。
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、海晶盐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、海晶盐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:本发明所述卤水的熬煮方法包括以下步骤:1)准备一炒锅置于火上,放入山茶籽油(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桂林米粉卤水,香味四溢,让人回味无穷。
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、海晶盐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、海晶盐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、海晶盐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、海晶盐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 (2)
1.一种米粉的卤水,其特征是由下列重量份配比的原料组合而成:沙姜8-12克,八角8-10克,小茴香8-10克,肉桂8-10克,千里香8-10克,桂枝6-8克,桂丁6-10克,香砂仁6-10,槟榔8-10克,玉果8-10克,菠扣8-10克,草蔻8-10克,白芷8-10克,陈皮8-10克,花椒8-10克,甘草6-8克,香叶6-10克,豆豉150-180克,罗汉果10-12克;
配料,老姜100-120克,干椒15-20克,冰糖30-45克,鸡骨架1000-1500克,牛脊骨1500-2000克,高度三花酒450,海晶盐500-800克,典盐1800-2300克,老牛肉4000-5000克,猪头皮肉4000-5000克,山泉水20000-30000克,调味料由八宝一丁鸡粉150-200克,佳乐鸡精150-200克,胡椒粉75-90克,金标生抽350-500克,草菇老抽150-180克,葵花味精20-30克,芝麻油15-25克,豆腐乳60-70克组成。
2.根据权利要求1所述的一种米粉卤水的制备方法包括以下步骤,
1)准备炒锅置于火上,放入山菜籽油,放老姜炒出香味后加入上述香料炒出香味,加入高度山花酒,和山泉水,罗汉果,冰糖等,将香料用纱布装好做成一个香料包,待烧至滚沸时加入牛脊骨和鸡骨架海晶盐,用武火烧开三小时以上;
改用文火再烧四至五小时;
2)待卤锅烧开一小时后将切好洗净的老牛肉人锅中卤三十分钟后捞出待凉用油炸至金黄色再回锅中卤三十分钟捞出,接着把猪头皮肉人锅中约五十分钟待能用筷子戳穿即可捞出;
3)熬制卤水的精髓和方法,技术以及工艺关键在于选料用料的比例,火候和时间的掌控,调味料的比例及先后顺序,卤水熬到八小时左右,看牛脊骨有煮烂时即可,即50公斤水熬成30公斤为佳,就可以过虑去渣待用;
4)用一空炒锅置火上烧干水份,倒进山茶籽油烧热将搅碎的豆腐乳入锅炒出浓郁香味时加入三花酒过滤好的卤水,海晶盐,金标生抽,草菇老抽,佳乐鸡粉,鸡精,味精一同煮开滚沸改为文火三分钟,加入胡椒粉和香油,即可。
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