CN103598556A - 一种不上火的麻辣香锅底料 - Google Patents
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种不上火的麻辣香锅底料,其包括下列组分:玉米油10-20份、冰糖0.5-1份、花椒0.2-0.8份、豆瓣酱8-10份、黄姜1-2份、草果0.1-0.3份、桂皮0.1-0.3份、八角0.2-0.8份、回香0.1-0.2份、丁香0.1-0.2份、桔梗0.3-0.8份、青蒿0.1-0.2份、薄荷叶0.1-0.2份、水萍0.2-0.3份、金银花0.5-1份、蒲公英0.5-1份、菊花2-5份。本发明在传统麻辣香锅底料中加入具有滋阴作用及具有产清热解毒作用的药食天然植物食品配制成不上火的麻辣香锅底料,解决了传统麻辣香锅底料制作麻辣火锅菜肴食后出现上火,口腔咽喉干燥,咽喉疼痛,胃肠不适的问题,有利于人们身体健康。
Description
技术领域
本发明涉及烹饪行业技术,具体涉及到一种不上火的麻辣香锅底料粉。
技术背景
传统的麻辣香锅底料是烹制名特菜肴重庆山城火锅的调味料。它具有麻辣香鲜的特殊风味及除风祛寒的保健作用,但是麻辣香锅底料中的海椒,花椒等在中医学中具有燥热药性,因而人们食用麻辣香锅菜肴后容易发生口腔咽喉干燥,咽喉疼痛,胃肠不适等不良反应,不利于人们身体健康,此发明就解决了这个问题,在传统麻辣香锅底料中加入具有滋阴作用及具有产凉解表作用的药食两用天然植物食品配制成保健麻辣香锅底料,解决了传统麻辣香锅底料制作麻辣火锅菜肴食后出现不良反应的问题,有利于人们身体健康。
为了实现本发明而采取的技术方案是:
一种不上火的麻辣香锅底料,其特征在于,所述麻辣香锅底料包括下列组分 :玉米油10-20份、冰糖0.5-1份、花椒0.2-0.8份、豆瓣酱8-10份、黄姜1-2份、草果0.1-0.3份、桂皮0.1-0.3份、八角0.2-0.8份、回香0.1-0.2份、丁香0.1-0.2份、桔梗0.3-0.8份、青蒿0.1-0.2份、薄荷叶0.1-0.2份、水萍0.2-0.3份、金银花0.5-1份、蒲公英0.5-1份、菊花2-5份。
所述的一种不上火的麻辣香锅底料,其特征在于,所述麻辣香锅底料包括下列组分 :玉米油15份、冰糖0.5份、花椒0.3份、豆瓣酱8份、黄姜1.5份、草果0.2份、桂皮0.1份、八角0.5份、回香0.1份、丁香0.15份、桔梗0.3份、青蒿0.1份、薄荷叶0.1份、水萍0.2份、金银花0.6份、蒲公英0.6份、菊花3份。
所述的一种不上火的麻辣香锅底料,其特征在于,所述麻辣香锅底料包括下列组分 :玉米油18份、冰糖0.6份、花椒0.2份、豆瓣酱9份、黄姜2份、草果0.1份、桂皮0.2份、八角0.6份、回香0.15份、丁香0.15份、桔梗0.35份、青蒿0.15份、薄荷叶0.15份、水萍0.2份、金银花0.6份、蒲公英0.6份、菊花5份。
本产品采用纯天然配方,配伍合理,成本低,效果好,无毒副作用,加入具有滋阴作用及具有产凉解表作用的药食两用天然植物食品配制成保健麻辣火锅底料,解决了传统麻辣香锅底料制作麻辣香锅菜肴食后出现不良反应的问题,有利于人们身体健康。
具体实施方式
实施例一
(1)锅热后,取15份玉米油烧至七成热,取冰糖0.5份、花椒0.3份置油中,冰糖溶化后,放入豆瓣酱8份,边搅边煮至沸。
(2)取黄姜1.5份、草果0.2份、桂皮0.1份、八角0.5份、回香0.1份、丁香0.15份、桔梗0.3份、青蒿0.1份、薄荷叶0.1份、水萍0.2份、金银花0.6份、蒲公英0.6份、菊花3份,混合加水煮沸后文火炖15-20分钟。
(3)将(2)所得料倒入(1)中,中火煮10-20分钟,冷却即可。
实施例二
(1)锅热后,取18份玉米油烧至七成热,取冰糖0.6份、花椒0.2份置油中,冰糖溶化后,放入豆瓣酱9份,边搅边煮至沸。
(2)取黄姜2份、草果0.1份、桂皮0.2份、八角0.6份、回香0.15份、丁香0.15份、桔梗0.35份、青蒿0.15份、薄荷叶0.15份、水萍0.2份、金银花0.6份、蒲公英0.6份、菊花5份,混合加水煮沸后文火炖15-20分钟。
(3)将(2)所得料倒入(1)中,中火煮10-20分钟,冷却即可。
实施例三
(1)锅热后,取19份玉米油烧至七成热,取冰糖0.6份、花椒0.5份置油中,冰糖溶化后,放入豆瓣酱9份,边搅边煮至沸。
(2)取黄姜2份、草果0.15份、桂皮0.15份、八角0.3份、回香0.15份、丁香0.1份、桔梗0.35份、青蒿0.15份、薄荷叶0.15份、水萍0.15份、金银花0.8份、蒲公英0.8份、菊花4份,混合加水煮沸后文火炖15-20分钟。
(3)将(2)所得料倒入(1)中,中火煮10-20分钟,冷却即可。
Claims (3)
1.一种不上火的麻辣香锅底料,其特征在于,所述麻辣香锅底料包括下列组分 :玉米油10-20份、冰糖0.5-1份、花椒0.2-0.8份、豆瓣酱8-10份、黄姜1-2份、草果0.1-0.3份、桂皮0.1-0.3份、八角0.2-0.8份、回香0.1-0.2份、丁香0.1-0.2份、桔梗0.3-0.8份、青蒿0.1-0.2份、薄荷叶0.1-0.2份、水萍0.2-0.3份、金银花0.5-1份、蒲公英0.5-1份、菊花2-5份。
2.根据权利要求1所述的一种不上火的麻辣香锅底料,其特征在于,所述麻辣香锅底料包括下列组分 :玉米油15份、冰糖0.5份、花椒0.3份、豆瓣酱8份、黄姜1.5份、草果0.2份、桂皮0.1份、八角0.5份、回香0.1份、丁香0.15份、桔梗0.3份、青蒿0.1份、薄荷叶0.1份、水萍0.2份、金银花0.6份、蒲公英0.6份、菊花3份。
3. 根据权利要求1所述的一种不上火的麻辣香锅底料,其特征在于,所述麻辣香锅底料包括下列组分 :玉米油18份、冰糖0.6份、花椒0.2份、豆瓣酱9份、黄姜2份、草果0.1份、桂皮0.2份、八角0.6份、回香0.15份、丁香0.15份、桔梗0.35份、青蒿0.15份、薄荷叶0.15份、水萍0.2份、金银花0.6份、蒲公英0.6份、菊花5份。
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Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104351713A (zh) * | 2014-10-10 | 2015-02-18 | 合肥跃杰生态农业科技有限公司 | 保健火锅底料及其制作方法 |
CN104473117A (zh) * | 2014-12-30 | 2015-04-01 | 司廷利 | 一种养生麻辣香锅底料及其制作方法 |
CN104489583A (zh) * | 2014-12-10 | 2015-04-08 | 马昱 | 一种不上火火锅底料 |
CN105146461A (zh) * | 2015-09-03 | 2015-12-16 | 宁夏宁杨清真食品有限公司 | 清热涮锅料 |
CN105192727A (zh) * | 2015-11-03 | 2015-12-30 | 西华大学 | 一种麻辣香锅煲及其制备方法 |
CN105962310A (zh) * | 2016-05-16 | 2016-09-28 | 李卓健 | 一种不上火辣椒酱 |
CN107173773A (zh) * | 2017-05-04 | 2017-09-19 | 尹媛媛 | 一种绿色藿香火锅底料及其制备工艺 |
CN108783401A (zh) * | 2018-06-29 | 2018-11-13 | 乔海生 | 一种具有保健功效的麻辣香锅酱 |
-
2013
- 2013-11-20 CN CN201310583695.6A patent/CN103598556A/zh not_active Withdrawn
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104351713A (zh) * | 2014-10-10 | 2015-02-18 | 合肥跃杰生态农业科技有限公司 | 保健火锅底料及其制作方法 |
CN104489583A (zh) * | 2014-12-10 | 2015-04-08 | 马昱 | 一种不上火火锅底料 |
CN104473117A (zh) * | 2014-12-30 | 2015-04-01 | 司廷利 | 一种养生麻辣香锅底料及其制作方法 |
CN105146461A (zh) * | 2015-09-03 | 2015-12-16 | 宁夏宁杨清真食品有限公司 | 清热涮锅料 |
CN105192727A (zh) * | 2015-11-03 | 2015-12-30 | 西华大学 | 一种麻辣香锅煲及其制备方法 |
CN105962310A (zh) * | 2016-05-16 | 2016-09-28 | 李卓健 | 一种不上火辣椒酱 |
CN107173773A (zh) * | 2017-05-04 | 2017-09-19 | 尹媛媛 | 一种绿色藿香火锅底料及其制备工艺 |
CN107173773B (zh) * | 2017-05-04 | 2020-07-14 | 尹媛媛 | 一种绿色藿香火锅底料及其制备工艺 |
CN108783401A (zh) * | 2018-06-29 | 2018-11-13 | 乔海生 | 一种具有保健功效的麻辣香锅酱 |
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