CN103621966A - 一种滋补火锅底料及其制备方法 - Google Patents
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Abstract
一种滋补火锅底料及其制备方法，包括下述工艺步骤：将牛油2kg融化，加入色拉油1.5kg后，加热至85摄氏度，加入葱80g和鲜姜50g，炸香，将油温降低至45摄氏度后，再加入肉桂15g、大马蹄5g、石白菜5g、白茅根5g和芭蕉头8g，控制油温在50摄氏度，持续20分钟，即得。本发明包含了采用上等呈凉性的中药材，来中和火锅的火力，大大减少了火锅味美而伤身的危害，营养丰富。
Description
技术领域
本发明属于食品加工领域，涉及一种营养丰富的火锅底料的制备方法，特别涉及一种滋补火锅底料及其制备方法。
背景技术
作为民间流行的美食，流行于全国各地。我国的火锅花色纷呈，百锅千味。金属或陶瓷制成锅、炉合一的一种食具。炉置炭火，使锅汤常沸以熟菜肴，随煮随吃。亦指用火锅煮的菜肴。
众所周知，火锅虽美味，可是吃后容易上火，如果在火锅底料中加入几味凉性中药材，便与火锅中的火力中和，这显然是必要的。
发明内容
本发明的目的，是提供一种滋补火锅底料，这种底料能够让人们品尝火锅的美味的同时，还不容易上火。
采用的技术方案是：
一种滋补火锅底料，包括牛油2kg、色拉油1.5kg、葱80g、鲜姜50g、肉桂15g、大马蹄5g、石白菜5g、白茅根5g和芭蕉头8g，混合、制备而成。
一种滋补火锅底料的制备方法，包括下述工艺步骤：
将牛油2kg融化，加入色拉油1.5kg后，加热至85摄氏度，加入葱80g和鲜姜50g，炸香，将油温降低至45摄氏度后，再加入肉桂15g、大马蹄5g、石白菜5g、白茅根5g和芭蕉头8g，控制油温在50摄氏度，持续20分钟，即得。
本发明的功效：
肉桂的功效与作用
1
补火助阳，引火归源，散寒止痛，活血通经。暖脾胃，除积冷，通血脉。
治命门火衰，肢冷脉微，亡阳虚脱，腹痛泄泻，寒疝奔豚，腰膝冷痛，经闭症瘕，阴疽，流注，及虚阳浮越，上热下寒。
肉桂味辛、甘，性热；归肾、心、脾、肝经；香辣气厚，降而兼升，能走能守。主治肾阳不足，畏寒肢冷，腰肩酸软。
主治虚寒腰痛，寒湿痹痛，寒疝，痛经经闭，产后瘀滞腹痛，阴疽流注，痈疡脓成不溃，或后溃后不敛。
大马蹄的功效与作用
马蹄性寒凉，味甘，可清热生津、凉血解毒，还可舒肝明目、利气通化。在中医中，马蹄作为药材入药历史悠久，中医临床上常用马蹄配成“雪羹汤”来清热祛痰，达到降血压和治疗大便干硬。中医认为，用新鲜马蹄配芦根、鲜藕汁同饮，是清热、生津止渴的理想饮料。
营养学认为，马蹄中含有丰富的淀粉、蛋白质、粗脂肪、钙、铁、维生素B族和维生素C等营养元素，还有丰富的膳食纤维，另外，马蹄中含有的磷是根茎类蔬菜中较高的，能够促进人体生长发育和维持生理功能的需要，因此马蹄也适于儿童食用。
白茅根的功效与作用
主治：凉血止血，清热解毒。用于吐血，尿血，热淋，水肿，黄疸，小便不利，热病烦渴，胃热呕哕，咳嗽。内服，煎汤10-15g（鲜者加倍），捣汁或研末。体虚者用量宜适当。具有凉血，止血，清热，利尿。治热病烦渴，吐血，衄血，肺热喘急，胃热哕逆，淋病，小便不利，水肿，黄疸等号功效。
白茅根有止血作用：
白茅根粉能明显缩短兔血浆的复钙时间，临床用白茅根治疗鼻衄。2
白茅根有抗菌作用：白茅根对福氏及宋内氏痢疾杆菌有明显的抑制作用。
白茅根对于急性肾炎有较好效果：服用白茅根后通常在1～5天内小便即显著增多，随之水肿即渐消失，高血压及尿检变化亦渐好转而趋正常。
白茅根对于急性传染性肝炎的治疗作用：服用白茅根后，肝脾肿大会减轻，谷丙转氨酶经45天后有80％的患者降至正常，黄疸指数也会明显的下降。
白茅根对于高血压病的治疗也有一定的治疗效果，他还可以治疗上消化道出血。
芭蕉头的功效与作用
【性味归经】淡，凉。
【功能主治】清热解毒，利尿消肿，凉血，止痛。感冒咳嗽，头痛，高血压病，胃痛，腹痛，肝炎，痢疾，崩漏，胎动不安，尿路感染，水肿；外用治中耳炎，创伤出血，痈疖肿毒。
【用法用量】 1～2两；外用适量，鲜根或叶捣烂敷或研粉调敷患处。取芭蕉汁滴耳治中耳炎。
本发明包含了采用上等呈凉性的中药材，来中和火锅的火力，大大减少了火锅味美而伤身的危害，营养丰富。
具体实施方式
一种滋补火锅底料，包括牛油2kg、色拉油1.5kg、葱80g、鲜姜50g、肉桂15g、大马蹄5g、石白菜5g、白茅根5g和芭蕉头8g，混合、制备而成。
一种滋补火锅底料的制备方法，包括下述工艺步骤：
将牛油2kg融化，加入色拉油1.5kg后，加热至85摄氏度，加入葱80g和鲜姜50g，炸香，将油温降低至45摄氏度后，再加入肉桂15g、大马蹄5g、石白菜5g、白茅根5g和芭蕉头8g，控制油温在50摄氏度，持续20分钟，即得。
Claims (2)
1.一种滋补火锅底料，其特征在于：包括牛油2kg、色拉油1.5kg、葱80g、鲜姜50g、肉桂15g、大马蹄5g、石白菜5g、白茅根5g和芭蕉头8g，混合、制备而成。
2.一种滋补火锅底料的制备方法，其特征在于，包括下述工艺步骤：
将牛油2kg融化，加入色拉油1.5kg后，加热至85摄氏度，加入葱80g和鲜姜50g，炸香，将油温降低至45摄氏度后，再加入肉桂15g、大马蹄5g、石白菜5g、白茅根5g和芭蕉头8g，控制油温在50摄氏度，持续20分钟，即得。
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| CN115969027A (zh) * | 2023-02-01 | 2023-04-18 | 肖彬 | 中药滋养复合调味料 |
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| CN115969027A (zh) * | 2023-02-01 | 2023-04-18 | 肖彬 | 中药滋养复合调味料 |
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Application publication date: 20140312 |