CN113142533A - 一种以牛大力为主原料的卤汁配方及其制备方法 - Google Patents
一种以牛大力为主原料的卤汁配方及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种以牛大力为主原料的卤汁配方及其制备方法,属于食品加工技术领域。其配方包括牛大力、枸杞、八角、桂皮、草果、山奈、草寇、公丁香、千里香、香叶、小茴香、豆蔻、陈皮。其方法包括步骤:将原料浸泡,沥干水分后冻融,解冻,炒制,熬制。本发明中的香料利用温水和白酒分类浸泡,去除香料中比必要的异味和苦涩味;同时采取多次冻融的方法,可以使香料松散且呈香物质易于释放;高温二次可以提高短链香味物质含量,所得香味更浓烈,还具有增强体质的效果。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种以牛大力为主原料的卤汁配方及其制备方法。
背景技术
卤汁是以辛香料为主原料的一个食物加工用产品,其色、香、味、形。古往今来享誉中外。是民间美食的传统文化的一大特色,是中华卤味的秘笈,先轫于秦,形成于唐宋。
牛大力中含有黄酮类成分,抗氧化方面起到主要作用。
CN201910093701.7公开了一种五香卤汁制作方法。将八角、桂皮、香叶、草果、白芷、山奈、小茴香、良姜、白扣、香茅草、干辣椒、花椒和食用水,进行熬制。
CN201510997859.9公开了一种卤汁配方及制作工艺。该配方包括香辛料和辅料;香辛料主要组分为八角、桂皮和沙姜;辅料的主要组分为盐、糖和味精。
上述两个方发明缺点在于:辛香料及辅料单一,加工方法单一,容易造成辛香料等香味未发散浓郁。
CN200610044741.5公开一种卤菜红卤汁的制作的方法。以八角、桂皮、陈皮、丁香、山柰、花椒、茴香、香叶、良姜、草果、甘草、干红辣椒、香葱、生姜、片糖、黄酒、优质酱油、糖色、精盐、热花生油、味精、骨汤为原料。此发明其缺点在于:加工过程较杂乱耗时,仅在突出风味,缺乏抗氧化等功能性。
发明内容
本发明提供一种以牛大力为主原料的卤汁配方及其制备方法,此方法提高其辛香料香味的同时能够保留增强体质的有益成分。
本发明的第一个目的,通过以下技术方案予以实现:
一种以牛大力为主原料的卤汁配方,其特征在于,包括原料:牛大力、枸杞、八角、桂皮、草果、山奈、草寇、丁香、千里香、香叶、小茴香、豆蔻、陈皮;
所述牛大力占原料质量分数的20-25%。
优选地,以质量份计算包括以下原料:
优选地,原料还包括花椒、干辣椒;和辅料;所述辅料包括:盐、糖、味精、油、酱油。
优选地,以质量份计算包括以下原料和辅料:
本发明的第二个目的,通过以下技术方案予以实现:
一种以牛大力为主原料的卤汁配方的制备方法,包括以下步骤:
(1)将原料分为芳香类和苦香类,其中芳香类原料使用温水浸泡,苦香类原料使用白酒浸泡;
(2)将步骤(1)浸泡后的原料沥干水分后放入冷冻室冻融,解冻;
(3)将步骤(2)解冻的原料进行炒制;
(4)将步骤(3)炒制后的原料中加入辅料和水进行熬制,得成品。
优选地,包括步骤(5):将步骤(4)熬制后的卤汁,灭菌,灌装并冲入惰性气体。
优选地,所述步骤(1)中原料与水的质量比为1:14-15;所述步骤(1)中原料与白酒的质量比为1:14-15;原料的浸泡温度为25-30℃,浸泡时间为15-30min。
优选地,所述步骤(2)中:沥干水分的时间为30-60min;冻融的降温速率为1-3℃/min,降温到-15至-25℃后保持3-8h;解冻的环境温度为18-23℃,解冻时间为3-8h;重复冻融和解冻1-2次。
优选地,所述步骤(3)中炒制为初次油炒和二次油炒:
初次油炒:油炒时间为30-60s;温度为220-250℃;
二次油炒:油炒时间≤60s;温度为280-300℃。
优选地,所述步骤(4)中,熬制的时间为1-1.5h,温度为80-100℃。
本发明具有以下有益效果:
1.本发明中的香料利用温水和白酒分类浸泡,去除香料中比必要的异味和苦涩味;同时采取多次冻融的方法,可以使香料松散且呈香物质易于释放;高温二次可以提高短链香味物质含量,所得香味更浓烈。
2.本发明的卤汁配方中加入牛大力、枸杞子等,使得卤汁具有提高人体免疫力、调节人体肠道消化的作用;所得产品香气浓郁,还具有增强体质的效果。
2.本发明的卤汁制成后采用氮气保护下的方式进行灌装,使得产品颜色保持自然、有效成分流失小。
附图说明
图1为实施例1成品的气相色谱图。
具体实施方式
下面具体实施例对本发明作进一步说明,以使本领域技术人员可以更好的理解本发明并能予以实施,但所举实施例不作为对本发明的限定。按照本领域的普通技术知识和惯用手段,在不脱离本发明上述基本技术思想前提下,对本发明上述结构做出的其它多种形式的修改、替换或变更,均应落在本发明的保护范围。
本发明总黄酮含量测定方法为《SZDB/Z 349—2019食品中总黄酮的测定》所规定的方法。
本发明总酸测定按照以下方法进行:
吸取样品10%稀释液10m L,放入200mL烧杯中,加蒸馏水 60mL,开动磁力搅拌器,用0.05N氢氧化钠标准溶液滴定至Ph8.2。记下耗用毫升。
同时做试剂空白实验。
计算公式为:
其中:V—样品耗用氢氧化钠标准溶液数,mL;
V0—试剂空白耗用氢氧化钠标准溶液数,mL;
V1—吸取稀释液的量,mL;
N—氢氧化钠标准溶液的当量浓度,N;
0.09—乳酸的毫克当量,g.
本发明NaCl含量测定按照以下方法进行:
准确称取5g试样,精确称至0.001g,于250ml锥形瓶中,加 100mL70℃热水,振荡15min,再将锥形瓶中的内容物转移到250mL 容量瓶,稀释至刻度,摇匀。用滤纸过滤,弃去最初滤液。移取25ml 样液于250ml锥形瓶中,加入50mL水,再加入1mL5%重铬酸钾溶液,摇匀。用标定好的AgNO3标准溶液进行滴定。直至黄色浑浊液刚刚从黄色变成浅桔红色,且保持1min不褪色即视为滴定终点。记录好AgNO3标准溶液消耗体积。重复2次平行实验。
同时量取50mL水替代样液做空白试验。
计算公式为:
其中:X—食品中氯化钠的质量分数%;
V1—滴定样液时消耗的硝酸银标准滴定溶液的体积数值 (mL);
V2—空白试剂消耗硝酸银标准滴定溶液的体积数值 (mL);
C—硝酸银标准滴定溶液浓度的准确数值(mol/L);
0.05844—与1mL硝酸银标准滴定溶液(1.000mol/L)相当的氯化钠的质量数值(g)
K—稀释倍数
m—试样的质量数值(g)
本发明蛋白质含量测定按照以下方法进行:
称取液体试样25g,精确至0.001g,至消化管中,再加入0.4硫酸铜、6g硝酸钾及20mL硫酸于消化炉进行消化。当消化炉温度达到 420℃之后,继续消化一个小时,此时消化管中液体呈绿色透明状,取出冷却后加入50mL水,于自动凯氏定氮仪上实现自动加液,蒸馏、滴定和记录滴定数据的过程。同时做试剂空白。
计算公式为:
其中:X--试样中蛋白质含量,单位为克每百克(g/100g);
V1--试剂消耗硫酸或盐酸标准溶液的体积,单位为毫升 (mL);
V2—试剂空白消耗硫酸或盐酸标准滴定溶液的体积,单位为毫升(mL);
c--硫酸或盐酸标准滴定溶液浓度,单位为摩尔每升 (mol/L);
m--试样的质量(g);
V3—吸取消化液的体积,mL;
F—氮换算为蛋白质的系数
100—换算系数。
本发明油脂含量按照以下方法进行:
准确取5g液体试样,准确称量至0.001g,置于蒸发皿中,加入约20g石英砂,于沸水浴上蒸干后,在电热鼓风干燥箱中于100℃±5℃干燥30min后,取出,研细,全部移入滤纸筒内,蒸发皿及沾有试样的玻璃棒,均用沾有***的脱脂棉擦净,并将棉花放入滤纸筒内。将滤纸筒放入索氏抽提器的抽提筒内,连接至恒重的接收瓶,由抽提器冷凝管上端加入无水***或石油醚至瓶内容积的三分之二处,于水浴上加热,使无水***或石油醚至瓶内容积的三之二处,于水浴上加热,使无水***或石油醚不断回流抽提(6次/h~8次/h),一般抽提8h. 提取结束时,用磨砂玻璃棒接取1滴提取液,磨砂玻璃棒上无油斑表明提取完毕。取下接收瓶,回收无水***或石油醚,待接收瓶内溶剂剩余1~2mL时在水浴上蒸干,再于100℃±5℃干燥1h,放回干燥器冷却0.5h后称量。重复以上操作直至恒重。
计算公式为:
其中:X—试样中脂肪的含量(g/100g)
m1--恒重后接收瓶和脂肪的含量(g);
m0--接收瓶恒重的质量(g)
m2--试样的质量(g)
100--换算系数。
实施例一
(1)温水浸泡和白酒浸泡:将称好的辛香料分为芳香型和苦香型。其中芳香型置于200ml 25℃温水中浸泡,苦香型则置于200ml 白酒(酒精度为55度,温度为25℃)中浸泡;所述浸泡辛香料的时间为20min;沥干辛香料时间为30min。
芳香型:八角、桂皮、香叶、小茴香、丁香、花椒、辣椒。
苦香型:陈皮、山奈、草果、草寇、豆蔻。
(2)冻融:将沥干的辛香料装入食用塑料袋中,分层放入冷冻室中,降温速度1℃/min降温至-18℃,冷冻时间6h;然后在冰箱温度18℃条件下解冻5h;重复冷冻解冻循环3次后,得到冻融辛香料。
(3)初次油炒:将冻融辛香料置于炒锅中,加入8g牛油,油炒时间为40s;温度为220℃。
(4)连续二次油炒:将经过初次油炒后辛香料继续炒制,油炒时间60s;温度为300℃。
(5)调配与熬制:炒制完毕后加入500ml饮用水,再加入盐2.5g,糖0.5g,味精0.5g,酱油8g,老抽6g;熬制1h,熬制温度为80-100℃
(6)灭菌:得到熬制卤汁后,90℃灭菌,灭菌1h,灌装,得成品。
(7)包装贮藏:冲入氮气体后包装,每罐350ml,然后置于避光低温贮藏;温度为5℃。
检测其油含量范围为5.98g/dL总黄酮含量范围25mg/g;其它常规理化指标见下表1。
实施例二
(1)温水浸泡和白酒浸泡:将称好的辛香料分为芳香型和苦香型。其中芳香型置于200ml 30℃温水中浸泡,苦香型则置于200ml 白酒(酒精度为55度,温度为25℃)中浸泡;所述浸泡辛香料的时间为30min;沥干辛香料时间为40min。
芳香型:八角、桂皮、香叶、小茴香、丁香、花椒、辣椒。
苦香型:陈皮、山奈、草果、草寇、豆蔻。
(2)冻融:将沥干的辛香料装入食用塑料袋中,分层放入冷冻室中,降温速度1℃/min降温至-25℃,冷冻时间8h;然后在冰箱温度23℃条件下解冻6h;重复冷冻解冻循环3次后,得到冻融辛香料。
(3)初次油炒:将冻融辛香料置于炒锅中,加入8g牛油,油炒时间为60s;温度为250℃。
(4)连续二次油炒:将经过初次油炒后辛香料继续炒制,油炒时间40s;温度为320℃。
(5)调配与熬制:炒制完毕后加入500ml饮用水,再加入盐3.0g,糖0.6g,味精0.6g,酱油7g,老抽5g;熬制1h,熬制温度为80-100℃。
(6)灭菌:得到熬制卤汁后,100℃灭菌,灭菌1h,灌装,得成品。
(7)包装贮藏:冲入氮气体后包装,每罐500ml,然后置于避光低温贮藏;温度为10℃。
检测其油含量范围为6.20g/dL总黄酮含量范围为28mg/g;其它常规理化指标见下表1。
表1
对实施例1的成品进行气相色谱检测其中的香气物质,结果如图1和表2所示。
表2香气物质含量
出峰时间/min | 名称 | 分子式 | 含量/% |
6.181 | 2,3,5-三甲基己烷 | C<sub>9</sub>H<sub>20</sub> | 1.01 |
9.709 | 1,2,3-三甲基苯 | C<sub>9</sub>H<sub>12</sub> | 0.73 |
10.208 | 1,2,3-三甲基苯 | C<sub>9</sub>H<sub>12</sub> | 1.17 |
10.605 | 辛醚 | C<sub>16</sub>H<sub>34</sub>O | 0.30 |
10.729 | 1,2,3-三甲基苯 | C<sub>9</sub>H<sub>12</sub> | 0.61 |
11.167 | 2,4,6-三甲基辛烷 | C<sub>11</sub>H<sub>24</sub> | 1.59 |
12.545 | 甲基环乙基二甲氧基硅烷 | C<sub>9</sub>H<sub>20</sub>O<sub>2</sub>Si | 1.38 |
13.691 | 4,6-二甲基十二烷 | C<sub>14</sub>H<sub>30</sub> | 2.44 |
13.896 | 茴香醚 | C<sub>10</sub>H<sub>12</sub>O | 13.27 |
14.530 | 丁香酚 | C<sub>10</sub>H<sub>12</sub>O<sub>2</sub> | 3.96 |
15.413 | 2-甲基二十烷 | C<sub>21</sub>H<sub>44</sub> | 3.55 |
15.686 | 2,4-二叔丁基苯酚 | C<sub>14</sub>H<sub>22</sub>O | 4.02 |
16.840 | 2,6,10-三甲基十四烷 | C<sub>17</sub>H<sub>36</sub> | 1.06 |
17.282 | 对甲氧基肉桂酸乙酯 | C<sub>12</sub>H<sub>14</sub>O | 11.39 |
Claims (10)
1.一种以牛大力为主原料的卤汁配方,其特征在于,包括原料:牛大力、枸杞、八角、桂皮、草果、山奈、草寇、丁香、千里香、香叶、小茴香、豆蔻、陈皮;
所述牛大力占原料质量分数的20-25%。
3.根据权利要求1所述的以牛大力为主原料的卤汁配方,其特征在于,原料还包括花椒、干辣椒;和辅料;
所述辅料包括:盐、糖、味精、油、酱油。
5.权利要求1-4任一所述的以牛大力为主原料的卤汁配方的制备方法,其特征在于,包括以下步骤:
(1)将原料分为芳香类和苦香类,其中芳香类原料使用温水浸泡,苦香类原料使用白酒浸泡;
(2)将步骤(1)浸泡后的原料沥干水分后放入冷冻室冻融,解冻;
(3)将步骤(2)解冻的原料进行炒制;
(4)将步骤(3)炒制后的原料中加入辅料和水进行熬制,得成品。
6.根据权利要求5所述的以牛大力为主原料的卤汁配方的制备方法,其特征在于,包括以下步骤:
(5)将步骤(4)熬制后的卤汁,灭菌,灌装并冲入惰性气体。
7.根据权利要求5所述的以牛大力为主原料的卤汁配方的制备方法,其特征在于,所述步骤(1)中原料与水的质量比为1:14-15;所述步骤(1)中原料与白酒的质量比为1:14-15;原料的浸泡温度为25-30℃,浸泡时间为15-30min。
8.根据权利要求5所述的以牛大力为主原料的卤汁配方的制备方法,其特征在于,所述步骤(2)中:沥干水分的时间为30-60min;冻融的降温速率为1-3℃/min,降温到-15至-25℃后保持3-8h;解冻的环境温度为18-23℃,解冻时间为3-8h;重复冻融和解冻1-2次。
9.根据权利要求5所述的以牛大力为主原料的卤汁配方的制备方法,其特征在于,所述步骤(3)中炒制为初次油炒和二次油炒:
初次油炒:油炒时间为30-60s;温度为220-250℃;
二次油炒:油炒时间≤60s;温度为280-300℃。
10.根据权利要求5所述的以牛大力为主原料的卤汁配方的制备方法,其特征在于,所述步骤(4)中,熬制的时间为1-1.5h,温度为80-100℃。
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CN107897729A (zh) * | 2017-12-14 | 2018-04-13 | 柳州飞升鹏科技有限公司 | 一种风味牛肉干的加工方法 |
CN109846018A (zh) * | 2019-01-30 | 2019-06-07 | 安徽仁兴裕食品科技有限公司 | 一种五香卤汁制作方法 |
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