CN109287971A - 一种卤肉配方 - Google Patents
一种卤肉配方 Download PDFInfo
- Publication number
- CN109287971A CN109287971A CN201710609778.6A CN201710609778A CN109287971A CN 109287971 A CN109287971 A CN 109287971A CN 201710609778 A CN201710609778 A CN 201710609778A CN 109287971 A CN109287971 A CN 109287971A
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- grams
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- fragrant
- marinated pork
- meat
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- 235000015277 pork Nutrition 0.000 title claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 6
- 240000001548 Camellia japonica Species 0.000 claims abstract description 6
- 240000000467 Carum carvi Species 0.000 claims abstract description 6
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 6
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 6
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 6
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 6
- 235000018597 common camellia Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 239000011435 rock Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 5
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 5
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 241000158764 Murraya Species 0.000 claims abstract description 4
- 229910052736 halogen Inorganic materials 0.000 abstract description 6
- 150000002367 halogens Chemical class 0.000 abstract description 6
- 239000003814 drug Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种卤肉配方,其包括如下原料:肉10公斤,水20公斤,盐450‑550克,香菜籽20‑30克,千里香25‑35克,香叶5‑15克,草豆扣15‑25克,肉桂12‑18克,枝子35‑42克,八角25‑32克,山茶15‑25克,麻椒130‑180克,姜380‑430克,朝天椒80‑110克,木香22‑28克,良姜25‑32克,香毛草15‑24克,小茴香25‑35克,陈皮35‑45克,广和香10‑15克,桂枝8‑15克,白芷15‑25克,鸡精70‑80克,蒜320‑400克,冰糖100‑200克。本发明的卤肉配方为纯中药配方绿色健康安全,对人体无任何化学伤害,且调制出的卤肉味香,色鲜,不油腻,开味可口,老少适宜,香味独特。
Description
技术领域
本发明涉及食品加工技术领域,特别是涉及一种卤肉配方。
背景技术
中华食堪称一绝,而卤肉作为我国美食中的重要分支,深受人们的喜爱,因此民间有诸多卤肉加工点,加工口味各异,有些不良商家为了提升口感或为了便于保存,添加了较多化学添加剂,进而影响了人们的身体健康。
发明内容
为此,本发明要解决的技术问题是克服现有卤肉技术在实际生活中存在的上述不足,进而从提供一种不含任何化学添加剂,且口味纯正,味香,色鲜,不油腻,开胃可口、老少皆宜的卤肉配方。
为实现上述目的,本发明采用以下技术方案:
一种卤肉配方其包括如下原料:肉10公斤,水20公斤,盐450-550克,香菜籽20-30克,千里香25-35克,香叶5-15克,草豆扣15-25克,肉桂12-18克,枝子35-42克,八角25-32克,山茶15-25克,麻椒130-180克,姜380-430克,朝天椒80-110克,木香22-28克,良姜25-32克,香毛草15-24克,小茴香25-35克,陈皮35-45克,广和香10-15克,桂枝8-15克,白芷15-25克,鸡精70-80克,蒜320-400克,冰糖100-200克。
优选的,所述卤肉配方为肉10公斤,水20公斤,盐500克,香菜籽25克,千里香30克,香叶10克,草豆扣20克,肉桂15克,枝子40克,八角28克,山茶20克,麻椒150克,姜400克,朝天椒100克,木香25克,良姜30克,香毛草20克,小茴香30克,陈皮40克,广和香12克,桂枝10克,白芷20克,鸡精75克,蒜350克,冰糖150克。
本发明的有益效果:
本发明的卤肉配方为纯中药配方,不带任何化学添加剂,绿色健康安全,对人体无任何化学伤害,且调制出的卤肉味香,色鲜,不油腻,充分体现了川味美食麻辣爽口的特点,开味可口,老少适宜,香味独特。
具体实施方式
一种卤肉配方其包括如下原料:肉10公斤,水20公斤,盐500克,香菜籽25克,千里香30克,香叶10克,草豆扣20克,肉桂15克,枝子40克,八角28克,山茶20克,麻椒150克,姜400克,朝天椒100克,木香25克,良姜30克,香毛草20克,小茴香30克,陈皮40克,广和香12克,桂枝10克,白芷20克,鸡精75克,蒜350克,冰糖150克。
本发明的卤肉配方为纯中药配方,不带任何化学添加剂,绿色健康安全,对人体无任何化学伤害, 且调制出的卤肉味香,色鲜,不油腻,充分体现了川味美食麻辣爽口的特点,开味可口,老少适宜,香味独特。
上述具体实施方式只是对本发明的技术方案进行详细解释,本发明并不只仅仅局限于上述实施例,本领域技术人员应该明白,凡是依据上述原理及精神在本发明基础上的改进、替代,都应在本发明的保护范围之内。
Claims (2)
1.一种卤肉配方,其特征在于,包括如下原料:肉10公斤,水20公斤,盐450-550克,香菜籽20-30克,千里香25-35克,香叶5-15克,草豆扣15-25克,肉桂12-18克,枝子35-42克,八角25-32克,山茶15-25克,麻椒130-180克,姜380-430克,朝天椒80-110克,木香22-28克,良姜25-32克,香毛草15-24克,小茴香25-35克,陈皮35-45克,广和香10-15克,桂枝8-15克,白芷15-25克,鸡精70-80克,蒜320-400克,冰糖100-200克。
2.根据权利要求1所述的卤肉配方,其特征在于,包括如下原料:肉10公斤,水20公斤,盐500克,香菜籽25克,千里香30克,香叶10克,草豆扣20克,肉桂15克,枝子40克,八角28克,山茶20克,麻椒150克,姜400克,朝天椒100克,木香25克,良姜30克,香毛草20克,小茴香30克,陈皮40克,广和香12克,桂枝10克,白芷20克,鸡精75克,蒜350克,冰糖150克。
Priority Applications (1)
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CN201710609778.6A CN109287971A (zh) | 2017-07-25 | 2017-07-25 | 一种卤肉配方 |
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CN201710609778.6A CN109287971A (zh) | 2017-07-25 | 2017-07-25 | 一种卤肉配方 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111543618A (zh) * | 2020-06-08 | 2020-08-18 | 武汉周记食品技术开发有限公司 | 一种卤肉用的中药包配方 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101822357A (zh) * | 2010-05-04 | 2010-09-08 | 何才福 | 用于卤制鸭子的卤料及其使用方法 |
CN103099171A (zh) * | 2012-12-06 | 2013-05-15 | 黄宵 | 一种卤肉配方 |
CN103211234A (zh) * | 2013-04-08 | 2013-07-24 | 厦门和康工贸有限公司 | 肉类卤制品加工方法及加工调料的配方 |
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2017
- 2017-07-25 CN CN201710609778.6A patent/CN109287971A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101822357A (zh) * | 2010-05-04 | 2010-09-08 | 何才福 | 用于卤制鸭子的卤料及其使用方法 |
CN103099171A (zh) * | 2012-12-06 | 2013-05-15 | 黄宵 | 一种卤肉配方 |
CN103211234A (zh) * | 2013-04-08 | 2013-07-24 | 厦门和康工贸有限公司 | 肉类卤制品加工方法及加工调料的配方 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111543618A (zh) * | 2020-06-08 | 2020-08-18 | 武汉周记食品技术开发有限公司 | 一种卤肉用的中药包配方 |
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