CN112790362A - 一种双层牛油火锅底料及其加工方法 - Google Patents
一种双层牛油火锅底料及其加工方法 Download PDFInfo
- Publication number
- CN112790362A CN112790362A CN202011425290.6A CN202011425290A CN112790362A CN 112790362 A CN112790362 A CN 112790362A CN 202011425290 A CN202011425290 A CN 202011425290A CN 112790362 A CN112790362 A CN 112790362A
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- parts
- intermediate product
- beef tallow
- edible
- layer
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Abstract
本发明涉及一种双层牛油火锅底料，主要成分包括：精制牛油、洋葱色拉油、鸡油、香辛料泡制白酒及豆豉，形成一体的内芯层和外层结构，在内芯层和外层结构之间有一层可溶解的可食性网膜。本发明设计科学合理，突破传统火锅底料红油的单一结构，设置内芯和外层结构，通过可食性网膜分隔。可食性网膜的设置能够起到减缓内芯层的溶解速度，避免溶解过快出现的一段时间的汤汁的味道过于浓厚的情况。本火锅底料在熬煮的时候，能够实现外层先融入汤汁中，再随着用餐时间延长，内芯层会逐渐溶解，不断融入汤汁实现味道的改变，减弱了传统火锅底料的辛辣味道，增添了清淡口味，能够在食用过程中保持涮汤料味道的持续补充，改善了火锅的风味。
Description
技术领域
本发明属于食品加工领域，涉及调料加工技术，尤其是一种双层牛油火锅底料及其加工方法。
背景技术
火锅发源于四川，底料多是以辣椒与豆瓣为主要原料的动物油制成的，其味道鲜美，过口不忘，深受广大消费者喜爱。随着社会发展人们在追求美味同时还对人对饮食健康提出更高的要求，火锅底料的生产也面临着挑战。不仅要掌握好各种原料的用量和比例，而且要保证消费者对健康的要求。
在火锅底料的用料上，油的使用是决定火锅底料质量的主要因素。现在，有些火锅底料只使用植物油，这种火锅料味道单一，营养不全面，不能满足多样化的市场需求。
发明内容
本发明的目的在于克服现有技术的不足之处，提供一种口感好、风味丰富持久且食用味道有层次的双层牛油火锅底料及其加工方法。
本发明解决其技术问题是采取以下技术方案实现的：
一种双层牛油火锅底料，主要成分包括：精制牛油、洋葱色拉油、鸡油、香辛料泡制白酒及豆豉，形成一体的内芯层和外层结构，在内芯层和外层结构之间有一层可溶解的可食性网膜。
而且，所述内芯层包括有按如下重量份数计的各组分：
精制牛油150～200份，
洋葱色拉油50～70份，
鸡油35～45份，
香辛料泡制白酒3～6份，
豆豉30～60份，
木薯淀粉40～60份，
山楂18～30份，
红枣片18～30份，
生姜皮8～12份，
柠檬汁0～15份，
食用明胶0.5～1份。
而且，所述外层包括有按如下重量份数计的各组分：
精制牛油300～400份，
洋葱色拉油100～140份，
鸡油70～90份，
香辛料泡制白酒10～25份，
豆豉30～60份，
干辣椒60～75份，
满天星40～60份，
花椒25～35份，
豆瓣酱100～130份，
食盐30～50份，
大蒜30～50份，
冰糖7～12份，
鸡精5～10份，
食用明胶1.5～2.5份。
一种双层牛油火锅底料的制备方法，包括有如下步骤：
步骤1：将洋葱切分成边长不大于20mm的碎块，洋葱与色拉油按重量比为1:5的比例浸入色拉油中，常温放置72小时制得洋葱色拉油；
步骤2：将牛油加热至140-160℃加入洋葱色拉油和鸡油中得第一中间产物；
步骤3：将第一中间产物加热至150℃放入干辣椒、满天星和花椒炸香，得第二中间产物；
步骤4：向第二中间产物中加入豆瓣酱、豆豉炒制3-7分钟，炒制至温度为100-120℃，得第三中间产物；
步骤5：向第三中间产物中加入大蒜、冰糖炒制10-20分钟，炒制温度至110℃，得第四中间产物；
步骤6：向第四中间产物中加入香辛料炮制的白酒，得第五中间产物；
步骤7：向第五中间产物中加入食用盐、鸡精，食用明胶搅拌均匀得第六中间产物；
步骤8：内芯层的制备：将第一中间产物加入豆豉炒制3-7分钟，炒制温度为100-120℃，得第七中间产物；
步骤9：第七中间产物温度降至50-70℃，依次加入香辛料泡制白酒、木薯淀粉、山楂、红枣片、生姜皮、柠檬汁、食用明胶，得第八中间产物，将第八中间产物分装后加入模具中定型，定型后表面包裹一层可食性网膜；
步骤10：将第六中间产物包裹在包有可食性网膜的内芯层外表面，形成牛油火锅底料。
而且，所述的可食性网膜为以天然可食性生物高分子物质为基质、辅以可食性增塑剂形成的多孔膜。
而且，一种可食性网膜的制备方法：由重量比为4：1：1：320的魔芋粉、卡拉胶、甘油、纯净水混合搅拌后放入温度为70～80℃水浴锅中加热搅拌30～40分钟，制得膜液放入烘干温度为70～80℃烘箱中干燥3～4小时获得可食性网膜。
本发明的优点和积极效果是：
1、本发明中外层组分中豆瓣是调味料中的重要的组成部分，在汤汁中能够增加鲜香味，使汤汁温纯香辣和浓稠红亮。香辛料用于汤汁中，有加热释放浓香气息的作用，提升了火锅汤汁品质。其中，八角有健胃、行气的功效，用于底料中能够去腥解腻增香；桂皮有补元阳、暖脾胃、除积冷、通血脉的功效；桂皮因含有挥发油而香气馥郁，可使肉类菜肴祛腥解腻，增强食欲；香叶味芬芳，有去除异味作用；草果具有特殊浓郁的辛辣香味，能除腥气，增进食欲，帮助消化；砂仁有行气宽中，健胃消食之功效。大蒜味辛辣气芳香，含有挥发油，能够起到调味增香，压腥味去异味的作用。辣椒一部分用提辣，一部分用提颜色。花椒具除湿止痛的作用，在调味料中能够压腥除异，增鲜香。冰糖是复制品蔗糖，为结晶体，味甘性平，益气润燥，清热，在熬制火锅卤汤时，加入冰糖使汤汁醇厚回甜，具有缓解辣味刺激的作用。食用明胶能够起到粘粘的作用效果，减缓溶解时间。
2、本发明在内芯层的组分中还包括有木薯淀粉40～60份，山楂18～30份，红枣片18～ 30份，生姜皮8～12份，柠檬汁0～15份，食用明胶0.5～1份。木薯淀粉能够起到增稠的作用效果，而且能够起到粘合效果。山楂能够增加食物酸性程度，有增食欲，开胃助消化的作用。红枣片含有丰富的蛋白质、脂肪、氨基酸、有机酸和多种维生素和矿物质，有养胃、健脾、益血、滋补、强身作用。生姜皮味辛、性凉而且能够调味，底料中加入姜皮有散火除热的作用。柠檬汁具有健脾、养胃、促消化的功效。能对汤料调酸味，且酸味纯正。
3、本发明设计科学合理，突破传统火锅底料红油的单一结构，设置内芯和外层结构，通过可食性网膜分隔，可食性网膜的设置能够起到减缓内芯层的溶解速度，避免溶解过快出现的一段时间的汤汁的味道过于浓厚的情况。本火锅底料在熬煮的时候，能够实现外层先融入汤汁中，再随着用餐时间延长，内芯层会逐渐溶解，不断融入汤汁实现味道的改变，减弱了传统火锅底料的辛辣味道，增添了清淡口味，能够在食用过程中保持涮汤料味道的持续补充，改善了火锅的风味。
具体实施方式
下面通过具体实施例对本发明作进一步详述，以下实施例只是描述性的，不是限定性的，不能以此限定本发明的保护范围。
一种双层牛油火锅底料，主要成分包括：精制牛油、洋葱色拉油、鸡油、香辛料泡制白酒及豆豉，形成一体的内芯层和外层结构，
内芯层包括有按如下重量份数计的各组分：
精制牛油150～200份，
洋葱色拉油50～70份，
鸡油35～45份，
香辛料泡制白酒3～6份，
豆豉30～60份，
木薯淀粉40～60份，
山楂18～30份，
红枣片18～30份，
生姜皮8～12份，
柠檬汁0～15份，
食用明胶0.5～1份；
外层包括有按如下重量份数计的各组分：
精制牛油300～400份，
洋葱色拉油100～140份，
鸡油70～90份，
香辛料泡制白酒10～25份，
豆豉30～60份，
干辣椒60～75份，
满天星40～60份，
花椒25～35份，
豆瓣酱100～130份，
食盐30～50份，
大蒜30～50份，
冰糖7～12份，
鸡精5～10份，
食用明胶1.5～2.5份；
一种双层牛油火锅底料的制备方法，包括有如下步骤：
步骤1：将洋葱切分成边长不大于20mm的碎块，洋葱与色拉油按重量比为1:5的比例浸入色拉油中，常温放置72小时制得洋葱色拉油；
步骤2：将牛油加热至140-160℃加入洋葱色拉油和鸡油中得第一中间产物；
步骤3：将第一中间产物加热至150℃放入干辣椒、满天星和花椒炸香，得第二中间产物；
步骤4：向第二中间产物中加入豆瓣酱、豆豉炒制3-7分钟，炒制至温度为100-120℃，得第三中间产物；
步骤5：向第三中间产物中加入大蒜、冰糖炒制10-20分钟，炒制温度至110℃，得第四中间产物；
步骤6：向第四中间产物中加入香辛料炮制的白酒，得第五中间产物；
步骤7：向第五中间产物中加入食用盐、鸡精，食用明胶搅拌均匀得第六中间产物；
步骤8：内芯层的制备：将第一中间产物加入豆豉炒制3-7分钟，炒制温度为100-120℃，得第七中间产物；
步骤9：第七中间产物温度降至50-70℃，依次加入香辛料泡制白酒、木薯淀粉、山楂、红枣片、生姜皮、柠檬汁、食用明胶，得第八中间产物，将第八中间产物分装后加入模具中定型，定型后表面包裹一层可食性网膜；
步骤10：将第六中间产物包裹在包有可食性网膜的内芯层外表面，形成牛油火锅底料。
所述的可食性网膜为以天然可食性生物高分子物质为基质、辅以可食性增塑剂形成的多孔膜。
一种可食性网膜的制备方法：由重量比为4：1：1：320的魔芋粉、卡拉胶、甘油、纯净水混合搅拌后放入温度为70～80℃水浴锅中加热搅拌30～40分钟，制得膜液放入烘干温度为70～80℃烘箱中干燥3～4小时获得可食性网膜。
实施例1
一种双层牛油火锅底料的制备方法，包括有如下步骤，其特征在于：包括一体的内芯层和外层，所述一体的内芯层和外层均包括如下成份：精制牛油、洋葱色拉油、鸡油、香辛料泡制白酒、豆豉。
所述按重量份数的组分，内芯层包括有：精制牛油150份，洋葱色拉油50份，鸡油35份，香辛料泡制白酒3份，豆豉30份，木薯淀粉40份，山楂18份，红枣片18份，生姜皮 8份，柠檬汁5份，食用明胶0.5份；
所述按重量份数的组分，外层中包括有：精制牛油300份，洋葱色拉油100份，鸡油70 份，香辛料泡制白酒10份，豆豉30份，干辣椒60份，满天星40份，花椒25份，豆瓣酱 100份，食盐30份，大蒜30份，冰糖7份，鸡精5份，食用明胶1.5份；
一种双层牛油火锅底料的加工方法：
步骤1：将洋葱与色拉油重量比为1:5的洋葱切分成边长不大于20mm碎块，浸入150份色拉油中，常温放置72小时制得洋葱色拉油；
步骤2：将450份牛油加热至150℃加入150份洋葱色拉油和105份鸡油得第一中间产物；
步骤3：将470份第一中间产物加热至150℃放入60份干辣椒、40份满天星和25份花椒炸香，得第二中间产物；
步骤4：向第二中间产物中加入100份豆瓣酱、30份豆豉炒制5分钟，炒制至温度为110℃，得第三中间产物；
步骤5：向第三中间产物中加入30份大蒜、7份冰糖炒制15分钟，炒制温度至110℃，得第四中间产物；
步骤6：向第四中间产物中加入10份香辛料炮制的白酒，得第五中间产物；
步骤7：向第五中间产物中加入30份食用盐、5份鸡精，1.5份食用明胶搅拌均匀得第六中间产物；
步骤8：内芯层的制备：将235份第一中间产物加入30份豆豉炒制5分钟，炒制温度为 110℃，得第七中间产物；
步骤9：第七中间产物温度降至60℃，依次加入3份香辛料泡制白酒、40份木薯淀粉、 18份山楂、18份红枣片、8份生姜皮、5份柠檬汁、0.5份食用明胶，得第八中间产物。将第八中间产物分装后加入模具中定型，定型后表面包裹一层可食性网膜；
步骤10：将第六中间产物包裹在包有可食性网膜的内芯层外表面，形成牛油火锅底料。
实施例2
一种双层牛油火锅底料的制备方法，包括有如下步骤，其特征在于：包括一体的内芯层和外层，所述一体的内芯层和外层均包括如下成份：精制牛油、洋葱色拉油、鸡油、香辛料泡制白酒、豆豉。
所述按重量份数的组分，内芯层包括有：精制牛油180份，洋葱色拉油60份，鸡油40份，香辛料泡制白酒4份，豆豉45份，木薯淀粉50份，山楂25份，红枣片25份，生姜皮 10份，柠檬汁10份，食用明胶0.7份；
所述按重量份数的组分，外层中包括有：精制牛油360份，洋葱色拉油120份，鸡油80 份，香辛料泡制白酒18份，豆豉50份，干辣椒65份，满天星55份，花椒30份，豆瓣酱 120份，食盐40份，大蒜40份，冰糖10份，鸡精7份，食用明胶2份。
一种双层牛油火锅底料的加工方法：
步骤1：将洋葱与色拉油重量比为1:5的洋葱切分成边长不大于20mm碎块，浸入180份色拉油中，常温放置72小时制得洋葱色拉油；
步骤2：将540份牛油加热至150℃加入180份洋葱色拉油和120份鸡油得第一中间产物；
步骤3：将560份第一中间产物加热至150℃放入65份干辣椒、55份满天星和30份花椒炸香，得第二中间产物；
步骤4：向第二中间产物中加入120份豆瓣酱、40份豆豉炒制5分钟，炒制至温度为110℃，得第三中间产物；
步骤5：向第三中间产物中加入40份大蒜、10份冰糖炒制15分钟，炒制温度至110℃，得第四中间产物；
步骤6：向第四中间产物中加入18份香辛料炮制的白酒，得第五中间产物；
步骤7：向第五中间产物中加入40份食用盐、7份鸡精，2份食用明胶搅拌均匀得第六中间产物；
步骤8：内芯层的制备：将280份第一中间产物加入45份豆豉炒制5分钟，炒制温度为 110℃，得第七中间产物；
步骤9：第七中间产物温度降至60℃，依次加入4份香辛料泡制白酒、50份木薯淀粉、 25份山楂、25份红枣片、10份生姜皮、10份柠檬汁、0.7份食用明胶，得第八中间产物。将第八中间产物分装后加入模具中定型，定型后表面包裹一层可食性网膜；
步骤10：将第六中间产物包裹在包有可食性网膜的内芯层外表面，形成牛油火锅底料。
实施例3
一种双层牛油火锅底料的制备方法，包括有如下步骤，其特征在于：包括一体的内芯层和外层，所述一体的内芯层和外层均包括如下成份：精制牛油、洋葱色拉油、鸡油、香辛料泡制白酒、豆豉。
所述按重量份数的组分，内芯层包括有：精制牛油200份，洋葱色拉油70份，鸡油45份，香辛料泡制白酒6份，豆豉60份，木薯淀粉60份，山楂30份，红枣片30份，生姜皮 12份，柠檬汁15份，食用明胶1份；
所述按重量份数的组分，外层中包括有：精制牛油400份，洋葱色拉油140份，鸡油90 份，香辛料泡制白酒25份，豆豉60份，干辣椒75份，满天星60份，花椒35份，豆瓣酱 130份，食盐50份，大蒜50份，冰糖12份，鸡精10份，食用明胶2.5份。
一种双层牛油火锅底料的加工方法：
步骤1：将洋葱与色拉油重量比为1:5的洋葱切分成边长不大于20mm碎块，浸入210份色拉油中，常温放置72小时制得洋葱色拉油；
步骤2：将600份牛油加热至150℃加入210份洋葱色拉油和135份鸡油得第一中间产物；
步骤3：将630份第一中间产物加热至150℃放入75份干辣椒、60份满天星和35份花椒炸香，得第二中间产物；
步骤4：向第二中间产物中加入130份豆瓣酱、60份豆豉炒制5分钟，炒制至温度为110℃，得第三中间产物；
步骤5：向第三中间产物中加入50份大蒜、12份冰糖炒制15分钟，炒制温度至110℃，得第四中间产物；
步骤6：向第四中间产物中加入25份香辛料炮制的白酒，得第五中间产物；
步骤7：向第五中间产物中加入50份食用盐、10份鸡精，2.5份食用明胶搅拌均匀得第六中间产物；
步骤8：内芯层的制备：将315份第一中间产物加入60份豆豉炒制5分钟，炒制温度为 110℃，得第七中间产物；
步骤9：第七中间产物温度降至60℃，依次加入6份香辛料泡制白酒、60份木薯淀粉、 30份山楂、30份红枣片、12份生姜皮、15份柠檬汁、1份食用明胶，得第八中间产物。将第八中间产物分装后加入模具中定型，定型后表面包裹一层可食性网膜；
步骤10：将第六中间产物包裹在包有可食性网膜的内芯层外表面，形成牛油火锅底料。
实验数据
酸价：取混合均匀的实施例1～3的火锅底料各10g，在锥形瓶中加入50ml中性***～乙醇混合液，加入2～3滴酚酞指示剂，用氢氧化钾标准溶液滴定。初现微红色，且在0.5min 内不褪色为滴定终点。酸价测定采用滴定法(GB/T5530～2005)规定进行检测。
过氧化值：取混合均匀的实施例1～3的火锅底料各10g,置于50ml具塞锥形瓶中，加 10ml石油醚，静置12h，用快速滤纸过滤后，得到油脂供测定用。具体测定时按照GB/T5009.37 规定进行检测。
大肠杆菌：具体测定时按照GB/T 4789.3规定进行检测。
后味检测：将实施例1～3的火锅10g加入30g沸水中加热2h、4h时均进行试味，每组实施例由5名感官体验者参见，最后去平均值，口感醇香为++++,口感一般+++，口感略有异味++，有异味+。
实验结果
施例1～3的实验检测结果
有上表的实验数据能够得出，实施例1～3的火锅底料单从酸价、过氧化值和大肠杆菌的结果上来看，均是满足技术要求的，则本申请的火锅料在材料的选择上是比较健康的。
对比后味检测，随着火锅料煮的时间越长，火锅料的味道还是发生了一些变化的，但是整体上，在煮2小时的时候口味醇香，进一步的延长时间到4个小时，口感稍有下降，但是还在能接受水平。
尽管为说明目的公开了本发明的实施例，但是本领域的技术人员可以理解：在不脱离本发明及所附权利要求的精神和范围内，各种替换、变化和修改都是可能的，因此，本发明的范围不局限于实施例所公开的内容。
Claims (6)
1.一种双层牛油火锅底料，其特征在于：主要成分包括：精制牛油、洋葱色拉油、鸡油、香辛料泡制白酒及豆豉，形成一体的内芯层和外层结构，在内芯层和外层结构之间有一层可溶解的可食性网膜。
2.根据权利要求1所述的一种双层牛油火锅底料，其特征在于：
所述内芯层包括有按如下重量份数计的各组分：
精制牛油150～200份，
洋葱色拉油50～70份，
鸡油35～45份，
香辛料泡制白酒3～6份，
豆豉30～60份，
木薯淀粉40～60份，
山楂18～30份，
红枣片18～30份，
生姜皮8～12份，
柠檬汁0～15份，
食用明胶0.5～1份。
3.根据权利要求1所述的一种双层牛油火锅底料，其特征在于：
所述外层包括有按如下重量份数计的各组分：
精制牛油300～400份，
洋葱色拉油100～140份，
鸡油70～90份，
香辛料泡制白酒10～25份，
豆豉30～60份，
干辣椒60～75份，
满天星40～60份，
花椒25～35份，
豆瓣酱100～130份，
食盐30～50份，
大蒜30～50份，
冰糖7～12份，
鸡精5～10份，
食用明胶1.5～2.5份。
4.一种双层牛油火锅底料的制备方法，其特征在于：包括有如下步骤：
步骤1：将洋葱切分成边长不大于20mm的碎块，洋葱与色拉油按重量比为1:5的比例浸入色拉油中，常温放置72小时制得洋葱色拉油；
步骤2：将牛油加热至140-160℃加入洋葱色拉油和鸡油中得第一中间产物；
步骤3：将第一中间产物加热至150℃放入干辣椒、满天星和花椒炸香，得第二中间产物；
步骤4：向第二中间产物中加入豆瓣酱、豆豉炒制3-7分钟，炒制至温度为100-120℃，得第三中间产物；
步骤5：向第三中间产物中加入大蒜、冰糖炒制10-20分钟，炒制温度至110℃，得第四中间产物；
步骤6：向第四中间产物中加入香辛料炮制的白酒，得第五中间产物；
步骤7：向第五中间产物中加入食用盐、鸡精，食用明胶搅拌均匀得第六中间产物；
步骤8：内芯层的制备：将第一中间产物加入豆豉炒制3-7分钟，炒制温度为100-120℃，得第七中间产物；
步骤9：第七中间产物温度降至50-70℃，依次加入香辛料泡制白酒、木薯淀粉、山楂、红枣片、生姜皮、柠檬汁、食用明胶，得第八中间产物，将第八中间产物分装后加入模具中定型，定型后表面包裹一层可食性网膜；
步骤10：将第六中间产物包裹在包有可食性网膜的内芯层外表面，形成牛油火锅底料。
5.根据权利要求4所述的一种双层牛油火锅底料的制备方法，其特征在于：所述的可食性网膜为以天然可食性生物高分子物质为基质、辅以可食性增塑剂形成的多孔膜。
6.根据权利要求4所述的一种双层牛油火锅底料的制备方法，其特征在于：一种可食性网膜的制备方法：由重量比为4：1：1：320的魔芋粉、卡拉胶、甘油、纯净水混合搅拌后放入温度为70～80℃水浴锅中加热搅拌30～40分钟，制得膜液放入烘干温度为70～80℃烘箱中干燥3～4小时获得可食性网膜。
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