CN101103799A - 一种药膳卤煮、酱拌菜配方及其制备方法 - Google Patents
一种药膳卤煮、酱拌菜配方及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种药膳卤煮、酱拌菜配方及其制备方法，特别是具有食补功效的药膳配方及其制备方法，属卤煮、酱拌菜技术领域；它由党参、小茴香、陈皮、甘草、鹿茸片、丁香、砂仁、白芷、当归、肉桂、山奈、草叩、良姜、木香、枸杞、草果仁、白胡椒、孜然、花椒、八角二十种中药材经选料、清洗、切片、干燥、称重、混合后装入纱布药膳袋，以1000kg肉料2.5kg料袋为宜；然后自配蚝油、香菇、姜、蒜等和食物一起下锅煮制，烧开，撇去浮沫后，文火到食物熟透，适用卤煮猪、鸡、鸭、牛、羊、兔等肉类，也可将如上配比的物料用纱布扎好后分三次加入清水熬制成料汁，在拌制各种素肉拌菜时适量加入，味美清新适口，广泛适用于饭店熟食加工等。
Description
技术领域
本发明涉及一种药膳卤煮、酱拌菜配方及其制备方法，特别是具有食补功效的药膳配方及其制备方法，属于卤煮、酱拌菜技术领域。
背景技术
目前，国内外市场上加工药膳卤煮、酱拌菜的配方品种较多，但多为一种药剂做主剂，效果单一功能简单，制作出的卤煮、酱拌菜产品也只能具有该种药剂的效力，不具备保健特点，其味道也不令人满意。
发明内容
本发明提供一种由多味中药及调味料配制成的制作猪、鸡、鸭、牛、羊、兔肉食品卤煮及各种酱拌菜具有营养及药物疗效双重功能的药膳卤煮酱拌菜的配方及其制备方法。
本发明解决其技术问题所采用的技术方案是：
本发明药膳配方配比是：
党参5-8％ 小茴香5-8％ 陈皮2-5％ 甘草8-13％
鹿茸片0.5-0.9％ 丁香2-5％ 砂仁1-2％ 白芷1-2％
当归0.5-0.8％ 肉桂1.5-2％ 山奈1.5-2％ 草叩2-5％
良姜2-5％ 木香5-8％ 枸杞1-2％ 草果仁1.5-2％
白胡椒2-5％ 孜然2-5％ 花椒5-8％ 八角20-30％
本发明药膳调料的制备方法是：(1)选料、(2)清洗切片、(3)干燥、(4)称重、(5)混合、(6)装袋。
生产方法为：必须精选各种原味材料后，将原料分别洗净切片后(除鹿茸片)，晒干，再将各味药按比例称重配量后混合，再统一按标准装入塑料袋封存。本发明药膳调料的使用方法是：将如上配方的物料按照加工货物的多少称量后用纱布包扎好料袋，其料袋大、小可分为10、8、6、5、3、2、1kg等各种规格，根据所卤煮肉料的不同重量配置大、小不同料袋。以1000kg肉料2.5kg料袋为宜。然后自配蚝油、香菇、姜、蒜等和食物一起下锅煮制，烧开，撇去浮沫后，文火到食物熟透，适用卤煮猪、鸡、鸭、牛、羊、兔等肉类，也可将如上配比的物料用纱布扎好后分三次加入清水熬制成料汁，在拌制各种素肉拌菜时适量加入，味美清新适口。
二十种中药及调味料的功能和疗效是：
党参：补气补血、益脾生津，治老年人气血虚弱，脾虚泄污。
小茴香：调中止痛、呕吐治干湿脚气，开胃下食。
陈皮：久服去臭、下气通神、下气止呕咳，除膀胱留热停水，清痰涎，治上气咳嗽，开胃，入食料，解鱼腥毒。
甘草：五脏六腑寒热邪气，坚筋骨、长肌肉、增力气，久服轻身延年，湿中下气，散表寒去咽痛，初邪热，缓正气养阴血，补脾胃。
鹿茸片：漏下恶血，寒热惊症，益气强志，生齿不老，疗虚劳，赢瘦，四肢酸疼，腰脊痛，小便数利，泄精溺血，久服耐老，补男子腰肾虚冷，脚膝无力，壮筋骨，生精补髓，养血益阳，强筋健骨，治一切虚损，耳聋目暗，眩晕虚痢。
丁香：温脾胃去胃寒理元气，小儿吐泻痘疮胃虚。
砂仁：具有行气止痛，温胃安胎作用，治各种原因所致之胸胁满闷胃脘胀痛，食欲不振，恶心呕吐，消化不良，腹冷腹泻等症，治孕妇妊娠，剧烈呕吐，不思饮食，胎动不安。
白芷：长肌肤润泽颜色可做面脂疗风邪，久泻呕吐，两胁满，风痛头眩目氧。
当归：温中止痛，补五脏生肌肉，排脓止痛，和血补血。
肉桂：利肝肺气，心腹寒热冷疾，头痛腰痛出汗，温中坚筋骨，通血脉，理疏不足，久服神仙不老。
山奈：缓中，辟痒疬恶气，治心腹冷气痛，寒湿霍乱，风虫牙痛。
草叩：温中，心腹痛，呕吐，去口臭，调中补胃，健脾消食，去客寒，心与胃痛。
良姜：下气益声，好颜色，解酒毒消宿食，健脾胃宽噎嗝，破冷僻，际痒疟。
木香：消毒，杀鬼精物，温疟蛊毒，气劣不足，肌中偏寒，引药之精。散滞气，调诸气，和胃气，泄肺气。
枸杞：主五内邪气，热中消渴，风痹风湿，久服坚筋骨，轻身不老耐寒暑。补精气不足，易颜色变白，明目安神，另人长寿。
草果仁：性味归经，温辛归脾胃经。燥湿温中，除痰截疟，用于寒湿内阻，院腹胀痛痞满呕吐疟疾寒热。
白胡椒：下气温中祛痰，除脏腑中风冷，宿食不消霍乱气逆，调五脏壮肾气，治冷痢，杀一切鱼肉鳖，去胃寒吐水，大肠寒滑，暖肠胃，除寒食，反胃虚胀，冷积阴毒，牙齿浮热作痛。
孜然：性味辛温，具有温中暖脾，开胃下气，消食化积，醒脑通脉祛寒除湿等功效，治消化不良和胃寒腹痛。
花椒：具有湿中散寒燥湿，沙虫作用，治四肢发冷，脘腹疼痛，痛喜暖按，食欲不振及恶心呕吐，治胸闷腹胀，肠鸣腹泻，大便水泻怕冷胃寒，腹喜暖按及皮肤湿疹，渗液疡痒，治蛔虫。
八角：具有理气温中散寒止痛作用：治胃寒呕吐胃脘冷痛及疝气坠胀，小腹冷痛等症，并对多种腰痛有治疗作用。
本发明的有益效果是：由多味中药组成，对人体起到食补作用，特点是药借食力，食借药威，药补和食补相结合，既能保留原食物的色香味型，以及各种营养成分，又具有补气养血，补肝肾，强身健骨促进新陈代谢，益于肠胃消化，增强免疫力，助消化等功效，并且制作简单，广泛适用于饭店熟食加工等。
具体实施方式
精选、称取如下二十种中药材及调味料的重量：
党参200g 小茴香200g 陈皮100g 甘草300g
鹿茸片20g 丁香100g 砂仁50g 白芷50g
当归20g 肉桂50g 山奈50g 草叩100g
良姜100g 木香200g 枸杞30g 草果仁50g
白胡椒100g 孜然100g 花椒200g 八角800g
将各种原味料精选后，分别洗净切片后，除鹿茸片外，将其它配料各晒干保持干燥后，再将各味药料按比例称重配量后，混合在一起，并且分装成10、8、6、5、3、2、1kg等各种纱布包扎的料袋中备用。
Claims (2)
1.一种药膳卤煮、酱拌菜配方及其制备方法，它由下述中药材的配方配比组成，其特征是：党参5-8％、小茴香5-8％、陈皮2-5％、甘草8-13％、鹿茸片0.5-0.9％、丁香2-5％、砂仁1-2％、白芷1-2％、当归0.5-0.8％、肉桂1.5-2％、山奈1.5-2％、草叩2-5％、良姜2-5％、木香5-8％、枸杞1-2％、草果仁1.5-2％、白胡椒2-5％、孜然2-5％、花椒5-8％、八角20-30％。
2.根据权利要求1所述的一种药膳卤煮、酱拌菜的制备方法，其特征是：将二十种中药材精选、洗净、切片、干燥后，再将各味药料按比例称重配量后，混合在一起，分装成10、8、6、5、3、2、1kg等各种纱布包扎的料袋中，按1000kg肉料投入2.5kg料袋的比例放入料袋卤煮，也可将如上配比的物料用纱布扎好后分三次加入清水熬制成料汁，在拌制各种素肉拌菜时适量加入。
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