CN108740929A - 一种卤蛋用卤料的制备工艺 - Google Patents
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Abstract
本发明公开了一种卤蛋用卤料的制备工艺,该制备包括基料原料和调料包原料的准备:红果片1~2份,花椒3~5份,米酒10~15份,郁金1~2份,灸甘草0.2~0.4份,干姜片0.1~0.4份,八角3~5份,大蒜素0.1~0.2份,红糖5~15份,荷叶15~20份,野香菌5~10份,新鲜薄荷5~10份;基料的粉碎;基料的高温炒制,调料包的沸水浸泡炮制,最终包装得到卤料。该制备方法通过对原料进行炮制,提高了原料的利用率,物尽其用,制备得到鲜香可口、久食不腻、不上火、保存时间较长的卤料;该制备工艺简单,其卤料原材料的配比基于中医药理论及现有的烹饪技术,制备得到的卤料卤制出的卤蛋不含有害成分,且口味清新。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种卤蛋用卤料的制备工艺。
背景技术
鸡蛋营养丰富,富含蛋白质,是每个人生活当中不可缺少的营养食物。中医药古籍《本草纲目》记载:蛋性味甘平,能安五脏、安心神;能定惊、安胎,具有养阴、健脾、补肺等作用,且补而燥,常吃能去病延年,最适合成长中的儿童、青少年及孕妇,做为营养补给品。但是,平常使用的水煮蛋味道单一,口感差。卤蛋是中华民族的传统食品,其是用各种调料或肉汁加工成的熟制蛋。虽然卤料和卤制方法多种多样,但是味道口感都不是特别理想,偏咸或偏淡,或添加色素、香精和防腐剂,常吃不但不会起到鸡蛋本身的营养功能,甚至还会影响人体健康。
发明内容
本发明的目的是为了提供一种卤蛋用卤料的制备工艺,该制备工艺简单,其卤料原材料的配比基于中医药理论及现有的烹饪技术,制备得到的卤料卤制出的卤蛋不含有害成分,且口味清新。
为实现上述目的,本发明采用的技术方案如下:
一种卤蛋用卤料的制备工艺,包括以下步骤:
(1)按以下重量分数取所述原料:红果片1~2份,花椒3~5份,米酒10~15份,郁金1~2份,灸甘草0.2~0.4份,干姜片0.1~0.4份,八角3~5份,大蒜素0.1~0.2份,红糖5~15份;
(2)将红果片、花椒、郁金、灸甘草、干姜片、八角分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(3)将步骤(2)得到的颗粒混合均匀后,在无菌环境、120~150℃条件下恒温炒制30~60min后,粉碎,得到粉末状中间体;
(4)将粉末状中间体与大蒜素和红糖在15~25℃下混合10~60min后,得到卤料基体;
(5)将米酒包装好,再将其与卤料基体一并包装,即可得到卤料。
作为另一种卤蛋用卤料的制备工艺,包括以下步骤:
(1)按以下重量分数取所述原料:红果片1~2份,花椒3~5份,米酒10~15份,郁金1~2份,灸甘草0.2~0.4份,干姜片0.1~0.4份,八角3~5份,大蒜素0.1~0.2份,红糖5~15份,荷叶15~20份,野香菌5~10份;
(2)将红果片、花椒、郁金、灸甘草、干姜片、八角分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(3)将步骤(2)得到的红果片、花椒、郁金、灸甘草、干姜片、八角颗粒混合均匀后,在无菌环境、120~150℃条件下恒温炒制30~60min后,粉碎,得到粉末状中间体;
(4)将粉末状中间体与大蒜素和红糖在15~25℃下混合10~60min后,得到卤料基体;
(5)将荷叶、野香菌切为等效直径为1~3mm的丁,用布袋装好后缝起,然后浸没在90~100℃的去离子水中浸泡1~5min后取出,晾干,得到卤料调味包;
(6)分别将卤料调味包和米酒包装好,与卤料基体一并封装,即可得到卤料。
其中,上述步骤(5)中的卤料调味包内还添加有重量份数为5~10份的新鲜薄荷。
进一步的,所述卤料基体的原材料分别为以下重量份数:红果片1份,花椒2份,米酒10份,郁金2份,灸甘草0.3份,干姜片0.4份,八角5份,大蒜素0.2份,红糖10份。
与现有技术相比,本发明具有以下有益效果:
(1)本发明的卤料原材料均为天然食材,未添加对人体有害的防腐剂和添加剂等,但其原料协同作用、尤其是大蒜素的作用下可使其具有较长的保质期限。其原料廉价易得,成本低,而其可多次卤制的基料与一次性调料包的设置即为合理,可有效保证各原料的价值能得到最大程度的应用,并且提高了香料的利用率。
(2)本发明原料的主体部分均为粉末状,作为卤料的基料,可多次熬制使用,并且其大蒜素的添加,一方面可起到抑菌作用,使其具有更长的保质期限,另一方面,大蒜素本身还具有提高细胞免疫、体液免疫和非特异免疫的功能,对人体有益,其协同其他原料经过熬制后,可充分抑制卤蛋卤制过程中有害物质(如单宁酸等)的产生,极大的提高使用者身体对鸡蛋内蛋白质的吸收。
(3)本发明的一次性调料包荷叶、野香菌、新鲜薄荷是作为提香调味的材料料使用的,其协同作用,可使卤蛋味道更佳清新鲜香,并且可是卤蛋的含水量增多,使其蛋白如白水蛋白一样,细腻而不干涸,避免了现有技术中卤蛋香味过浓、味道过重并且吞咽困难的问题。
(4)本发明的卤料也可用于卤肉等,卤出来的鸡蛋或肉质口感鲜香,老少皆宜,对肠胃具有保健作用,长期食用对身体无副作用。
(5)本发明采用红糖替换掉传统卤料中的冰糖等,一方面是红糖易于吸收,更为养生,另一方面则是红糖具有特有的甜香味,与调料包配合后,可使鸡蛋不发腻,不易上火。
(6)本发明卤料的制备工艺设计合理,根据不同原料的不同特性,分别通过高温炒制和沸水浸泡的方式来处理,保证各原料的价值能得到最大程度的应用,使其味香而不浓,提高了香料的利用率。并且,其制备工艺适用于大规模的生产,适于在市场上推广,具有较大经济效益。
具体实施方式
下面结合实施例对本发明作进一步说明,本发明的方式包括但不仅限于以下实施例。
实施例1
本实施例的一种卤蛋用卤料的制备工艺,包括以下步骤:
(1)按以下重量分数取所述原料:红果片1份,花椒3份,米酒10份,郁金1份,灸甘草0.2份,干姜片0.1份,八角3份,大蒜素0.1份,红糖5份;
(2)将红果片、花椒、郁金、灸甘草、干姜片、八角分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(3)将步骤(2)得到的颗粒混合均匀后,在无菌环境、120℃条件下恒温炒制30min后,粉碎,得到粉末状中间体;
(4)将粉末状中间体与大蒜素和红糖在15℃下混合10min后,得到卤料基体;
(5)将米酒包装好,再将其与卤料基体一并包装,即可得到卤料。
实施例2
本实施例的一种卤蛋用卤料的制备工艺,包括以下步骤:
(1)按以下重量分数取所述原料:红果片2份,花椒5份,米酒15份,郁金2份,灸甘草0.4份,干姜片0.4份,八角5份,大蒜素0.2份,红糖15份。
(2)将红果片、花椒、郁金、灸甘草、干姜片、八角分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(3)将步骤(2)得到的颗粒混合均匀后,在无菌环境、150℃条件下恒温炒制60min后,粉碎,得到粉末状中间体;
(4)将粉末状中间体与大蒜素和红糖在25℃下混合60min后,得到卤料基体;
(5)将米酒包装好,再将其与卤料基体一并包装,即可得到卤料。
实施例3
本实施例的一种卤蛋用卤料的制备工艺,包括制备可多次熬制的基料和一次性的调料包,具体来说,该卤蛋用卤料的制备工艺包括以下步骤:
(1)所述基料的制备原料按以下重量分数取:所述基料包括重量比如下的原料:红果片1份,花椒3份,米酒10份,郁金1份,灸甘草0.2份,干姜片0.1份,八角3份,大蒜素0.1份,红糖5份;
而所述调料包则按以下重量份数取:荷叶15份,野香菌5份;
(2)将红果片、花椒、郁金、灸甘草、干姜片、八角分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(3)将步骤(2)得到的红果片、花椒、郁金、灸甘草、干姜片、八角颗粒混合均匀后,在无菌环境、120℃条件下恒温炒制30min后,粉碎,得到粉末状中间体;
(4)将粉末状中间体与大蒜素和红糖在15℃下混合10min后,得到卤料基体;
(5)将荷叶、野香菌切为等效直径为1mm的丁,用布袋装好后缝起,然后浸没在90℃的去离子水中浸泡1min后取出,晾干,得到卤料调味包;
(6)分别将卤料调味包和米酒包装好,与卤料基体一并封装,即可得到卤料。
实施例4
本实施例的一种卤蛋用卤料的制备工艺,包括制备可多次熬制的基料和一次性的调料包,具体来说,该卤蛋用卤料的制备工艺包括以下步骤:
(1)所述基料的制备原料按以下重量分数取:所述基料包括重量比如下的原料:红果片2份,花椒5份,米酒15份,郁金2份,灸甘草0.4份,干姜片0.4份,八角5份,大蒜素0.2份,红糖15份;
而所述调料包则按以下重量份数取:荷叶20份,野香菌10份,还包括新鲜薄荷10份;
(2)将红果片、花椒、郁金、灸甘草、干姜片、八角分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(3)将步骤(2)得到的红果片、花椒、郁金、灸甘草、干姜片、八角颗粒混合均匀后,在无菌环境、150℃条件下恒温炒制60min后,粉碎,得到粉末状中间体;
(4)将粉末状中间体与大蒜素和红糖在25℃下混合60min后,得到卤料基体;
(5)将荷叶、野香菌切为等效直径为3mm的丁,用布袋装好后缝起,然后浸没在90℃的去离子水中浸泡5min后取出,晾干,再将新鲜薄荷加入其中,重新缝起,得到卤料调味包;
(6)分别将卤料调味包和米酒包装好,与卤料基体一并封装,即可得到卤料。
实施例5
本实施例的一种卤蛋用卤料的制备工艺,包括制备可多次熬制的基料和一次性的调料包,具体来说,该卤蛋用卤料的制备工艺包括以下步骤:
(1)所述基料的制备原料按以下重量分数取:所述基料包括重量比如下的原料:红果片1.5份,花椒3.5份,米酒12份,郁金1.5份,灸甘草0.3份,干姜片0.3份,八角4份,大蒜素0.2份,红糖10份;
而所述调料包则按以下重量份数取:荷叶18份,野香菌8份,还包括新鲜薄荷8份;
(2)将红果片、花椒、郁金、灸甘草、干姜片、八角分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(3)将步骤(2)得到的红果片、花椒、郁金、灸甘草、干姜片、八角颗粒混合均匀后,在无菌环境、120℃条件下恒温炒制40min后,粉碎,得到粉末状中间体;
(4)将粉末状中间体与大蒜素和红糖在20℃下混合30min后,得到卤料基体;
(5)将荷叶、野香菌切为等效直径为2mm的丁,用布袋装好后缝起,然后浸没在95℃的去离子水中浸泡4min后取出,晾干,再将新鲜薄荷加入其中,重新缝起,得到卤料调味包;
(6)分别将卤料调味包和米酒包装好,与卤料基体一并封装,即可得到卤料。
实施例6
本实施例的一种卤蛋用卤料的制备工艺,包括制备可多次熬制的基料和一次性的调料包,具体来说,该卤蛋用卤料的制备工艺包括以下步骤:
(1)所述基料的制备原料按以下重量分数取:所述基料包括重量比如下的原料:红果片1份,花椒2份,米酒10份,郁金2份,灸甘草0.3份,干姜片0.4份,八角5份,大蒜素0.2份,红糖10份;
而所述调料包则按以下重量份数取:荷叶15份,野香菌10份,新鲜薄荷5份;
(2)将红果片、花椒、郁金、灸甘草、干姜片、八角分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(3)将步骤(2)得到的红果片、花椒、郁金、灸甘草、干姜片、八角颗粒混合均匀后,在无菌环境、130℃条件下恒温炒制30min后,粉碎,得到粉末状中间体;
(4)将粉末状中间体与大蒜素和红糖在30℃下混合20min后,得到卤料基体;
(5)将荷叶、野香菌切为等效直径为3mm的丁,用布袋装好后缝起,然后浸没在100℃的去离子水中浸泡5min后取出,晾干,再将新鲜薄荷加入其中,重新缝起,得到卤料调味包;
(6)分别将卤料调味包和米酒包装好,与卤料基体一并封装,即可得到卤料。
本发明所采用的原料基本都是天然香料,而天然香料属于生香物质,若直接使用,未必能有好的功效,甚至适得其反。所以,需要根据香料的品性,施以相应的特殊处理,才能使其功效充分发挥,这就是香料的“炮制”。“不及则功效难求,太过则味性相反”,炮制是否得当,直接影响香料的质量、恰当的炮制可以加强香料的作用并消除其副作用鉴于此,本实施例对部分适宜于高温炒制的原料进行炒制,而为了避免香味过浓且不够持久,对对应的原料采用沸水浸泡,通过对香料进行炮制,提高香料的利用率,物尽其用,制备得到鲜香可口、久食不腻、不上火、保存时间较长的卤料。
上述实施例仅为本发明的优选实施方式,不应当用于限制本发明的保护范围,但凡在本发明的主体设计思想和精神上作出的毫无实质意义的改动或润色,其所解决的技术问题仍然与本发明一致的,均应当包含在本发明的保护范围之内。
Claims (4)
1.一种卤蛋用卤料的制备工艺,其特征在于,包括以下步骤:
(1)按以下重量分数取所述原料:红果片1~2份,花椒3~5份,米酒10~15份,郁金1~2份,灸甘草0.2~0.4份,干姜片0.1~0.4份,八角3~5份,大蒜素0.1~0.2份,红糖5~15份;
(2)将红果片、花椒、郁金、灸甘草、干姜片、八角分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(3)将步骤(2)得到的颗粒混合均匀后,在无菌环境、120~150℃条件下恒温炒制30~60min后,粉碎,得到粉末状中间体;
(4)将粉末状中间体与大蒜素和红糖在15~25℃下混合10~60min后,得到卤料基体;
(5)将米酒包装好,再将其与卤料基体一并包装,即可得到卤料。
2.一种卤蛋用卤料的制备工艺,其特征在于,包括以下步骤:
(1)按以下重量分数取所述原料:红果片1~2份,花椒3~5份,米酒10~15份,郁金1~2份,灸甘草0.2~0.4份,干姜片0.1~0.4份,八角3~5份,大蒜素0.1~0.2份,红糖5~15份,荷叶15~20份,野香菌5~10份;
(2)将红果片、花椒、郁金、灸甘草、干姜片、八角分别洗净、晾干、暴晒杀菌,然后在无菌环境下粉碎成颗粒状;
(3)将步骤(2)得到的红果片、花椒、郁金、灸甘草、干姜片、八角颗粒混合均匀后,在无菌环境、120~150℃条件下恒温炒制30~60min后,粉碎,得到粉末状中间体;
(4)将粉末状中间体与大蒜素和红糖在15~25℃下混合10~60min后,得到卤料基体;
(5)将荷叶、野香菌切为等效直径为1~3mm的丁,用布袋装好后缝起,然后浸没在90~100℃的去离子水中浸泡1~5min后取出,晾干,得到卤料调味包;
(6)分别将卤料调味包和米酒包装好,与卤料基体一并封装,即可得到卤料。
3.根据权利要求2所述的一种卤蛋用卤料的制备工艺,其特征在于,所述步骤(5)中的卤料调味包内还添加有重量份数为5~10份的新鲜薄荷。
4.根据权利要求1或3所述的一种卤蛋用卤料的制备工艺,其特征在于,所述卤料基体的原材料分别为以下重量份数:红果片1份,花椒2份,米酒10份,郁金2份,灸甘草0.3份,干姜片0.4份,八角5份,大蒜素0.2份,红糖10份。
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