CN103340374B - 一种用于火锅底料调味的香料 - Google Patents

一种用于火锅底料调味的香料 Download PDF

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CN103340374B
CN103340374B CN201310311747.4A CN201310311747A CN103340374B CN 103340374 B CN103340374 B CN 103340374B CN 201310311747 A CN201310311747 A CN 201310311747A CN 103340374 B CN103340374 B CN 103340374B
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chafing dish
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CN103340374A (zh
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张军
朱玉芳
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Zhang Binbin
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Abstract

一种用于火锅底料调味的香料，由如下重量份的原料组成：枸杞子30份、合欢皮5份、花椒5份、白芷5份、芦根5份、玄参5份、防已5份、秦皮5份、藁本5份、青皮5份、厚朴5份、黄柏5份、砂仁5份、肉桂5份、瞿麦5份、金银花5份、牛蒡子5份。本发明可以增加火锅底料的鲜香口感，味香醇厚、风味独特、辣而不燥。本发明的火锅底料调味香料可以添加在任何火锅底料中，老少皆宜，口感鲜香，对肠胃具有保健作用，长期食用对身体无副作用。同时，本发明的火锅底料调味香料制备方法简单，所用原料廉价易得，成本低，适于在市场上推广，具有较大经济效益。

Description

一种用于火锅底料调味的香料
技术领域
本发明涉及食品领域，具体是指一种用于火锅底料调味的香料。
背景技术
火锅是中国独创的美食，历史悠久，作为民间美食，流行于全国各地。火锅可以根据不同人群、不同气候，调制成各种口味。由于我国地域广阔，各地的气候、习俗等方面的差异，因此我国的火锅花色纷呈，百锅千味。     
火锅用料主要是指火锅主料、底料、蘸料。其中，火锅底料是决定火锅口味重要部分。底料即各种调味料的组合，通过加热使各种调味料的各种特性充分发挥出来，调配出不同味道的火锅汤卤。随着人们生活水平的提高，人们对火锅底料口味的要求也越来越高，因此不断有新的火锅的底料的出现。目前不同配方的火锅底料在口味上有较大的差异，口感各有千秋。普通的火锅底料中需要大量的牛油辣椒等原料，使得普遍的火锅底料油腻且腥味较重，有些人食用上述油腻且腥味较重的火锅后出现口感不适。
发明内容
有鉴于此，为了克服现有技术中火锅底料口感欠佳的缺陷，本发明目的在于提供一种用于火锅底料调味的香料。 
本发明是通过以下技术方案实现的：
一种用于火锅底料调味的香料，由如下重量份的原料组成：枸杞子30份、合欢皮5份、花椒5份、白芷5份、芦根5份、玄参5份、防已5份、秦皮5份、藁本5份、青皮5份、厚朴5份、黄柏5份、砂仁5份、肉桂5份、瞿麦5份、金银花5份、牛蒡子5份。
上述香料的制备方法为：按重量份称取所述原料，混匀、清洗、烘干、消毒杀菌，在无菌环境下粉碎成颗粒状，混合均匀后包装成袋，即得成品。
本发明的香料的使用方法为：将普通火锅底料加水煮，得到火锅底汤，每1升火锅底汤中加入3~10g香料。
本发明相对于现有技术的有益效果是：它增加了火锅底料的鲜香口感，味香醇厚、风味独特、辣而不燥，同时降低了油腻感和腥味。本发明的火锅底料调味香料可以添加在任何火锅底料中，老少皆宜，口感鲜香，对肠胃具有保健作用，长期食用对身体无副作用。同时，本发明的火锅底料调味香料制备方法简单，所用原料廉价易得，成本低，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的说明。
实施例1
一种用于火锅底料调味的香料，由如下原料组成：枸杞子30g、合欢皮5g、花椒5g、白芷5g、芦根5g、玄参5g、防已5g、秦皮5g、藁本5g、青皮5g、厚朴5g、黄柏5g、砂仁5g、肉桂5g、瞿麦5g、金银花5g、牛蒡子5g。
上述香料的制备方法为：称取所述原料，混匀、清洗、烘干、消毒杀菌，在无菌环境下粉碎成颗粒状，混合均匀后包装成袋，即得成品。
本发明的香料的使用方法为：将普通火锅底料加水煮，得到火锅底汤，每1升火锅底汤中加入5g香料。
将实施例1制备的香料推广到火锅店，随机抽取100位食客对添加该香料的火锅底料香味、鲜味和口感进行整体评价并打分，评分标准分别为：十分非常喜欢为5分，喜欢为4分，一般为3分，不喜欢为2分，十分不喜欢为1分。统计结果为100%的人打4分以上，表示喜欢或十分喜欢；80％的人打5分，表示十分喜欢。一周后，对该100位食客进行回访，无任何肠胃不适的症状发生，安全无副作用。

Claims (2)

1.一种用于火锅底料调味的香料，其特征在于：由如下重量份的原料组成：枸杞子30份、合欢皮5份、花椒5份、白芷5份、芦根5份、玄参5份、防已5份、秦皮5份、藁本5份、青皮5份、厚朴5份、黄柏5份、砂仁5份、肉桂5份、瞿麦5份、金银花5份、牛蒡子5份。
2.根据权利要求1所述的一种用于火锅底料调味的香料，其特征在于，其制备方法为：按重量份称取所述原料，混匀、清洗、烘干、消毒杀菌，在无菌环境下粉碎成颗粒状，混合均匀后包装成袋，即得成品。
CN201310311747.4A 2013-07-24 2013-07-24 一种用于火锅底料调味的香料 Active CN103340374B (zh)

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CN103815327B (zh) * 2014-03-05 2015-07-15 哈尔滨灵椿味道食品开发有限公司 一种玄参补肝益肺火锅料及生产方法
CN104381947A (zh) * 2014-10-29 2015-03-04 颍上县永祥旱粮研究所 一种香辛料调味品

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CN1586288A (zh) * 2004-09-28 2005-03-02 杨学君 祛火清香味特色药膳调味品及其制造工艺
CN102132871A (zh) * 2011-02-25 2011-07-27 梅春勇 辣味食品的不易上火本草配方及其应用
CN102551011A (zh) * 2011-12-19 2012-07-11 大连创达技术交易市场有限公司 一种保健火锅底料
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CN102132871A (zh) * 2011-02-25 2011-07-27 梅春勇 辣味食品的不易上火本草配方及其应用
CN102726698A (zh) * 2011-04-02 2012-10-17 山东鸿兴源食品有限公司 一种不上火的保健火锅底料及其制备方法
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