CN103637276A - 一种红豆排骨汁 - Google Patents

一种红豆排骨汁 Download PDF

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Publication number
CN103637276A
CN103637276A CN201310526780.9A CN201310526780A CN103637276A CN 103637276 A CN103637276 A CN 103637276A CN 201310526780 A CN201310526780 A CN 201310526780A CN 103637276 A CN103637276 A CN 103637276A
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China
Prior art keywords
parts
red bean
spareribs
juice
bean
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Pending
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CN201310526780.9A
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English (en)
Inventor
童伟雄
林琪瑛
童汗成
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Wuhe Tongshifu Food Co Ltd
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Wuhe Tongshifu Food Co Ltd
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Priority to CN201310526780.9A priority Critical patent/CN103637276A/zh
Publication of CN103637276A publication Critical patent/CN103637276A/zh
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

一种红豆排骨汁,其特征在于,由以下重量份原料组成:猪排骨80-100、竹荪20-30、花椒4-5、红豆25-30、海带30-40、莲藕30-40、黑糖30-40、枸杞5-6、百合5-6、山药4-5、桂圆8-10、当归3-4、红枣皮3-4、柚子皮2-3、黄酒10-15、食盐适量、水适量。本发明的一种红豆排骨汁,营养丰富,味道鲜美,能够有效补充人体的营养,代替家庭炖汤,省去了繁琐的制作过程,并且本方面的排骨汤添加了枸杞、百合、当归等具有一定保健作用的中药材的提取物,能够起到一定的保健作用。

Description

一种红豆排骨汁
[0001]
技术领域
[0002] 本发明主要涉及食品、饮料及其制备方法技术领域,尤其涉及一种红豆排骨汁。
背景技术
[0003] 随着人们生活水平的提高,食品行业也在发生着变化,食品在口味以及产品种类上做出了很大的突破,但是很少有食品具有特殊的功效,这越来越不能满足人们对高生活水品的要求。
发明内容
[0004] 本发明为了弥补已有技术的缺陷,提供一种红豆排骨汁的制备方法。
[0005] 本发明是通过以下技术方案实现的:一种红豆排骨汁,其特征在于,由以下重量份原料组成:猪排骨80-100、竹荪20-30、花椒4-5、红豆25-30、海带30-40、莲藕30-40、黑糖30-40、枸杞5-6、百合5-6、山药4_5、桂圆8_10、当归3_4、红枣皮3_4、柚子皮2_3、黄酒10-15、食盐适量、水适量。
[0006] 2、如权利要求1所述的一种红豆排骨汁的制备方法,其特征在于,包括以下步骤:
(1)将猪排骨、竹荪切碎后,与花椒一起至于锅中,加入黄酒、适量食盐、适量的水,加热焖煮80-100分钟,过滤,得到排骨汁;
(2)将红豆、海带、莲藕洗净,至于锅中,加入黑糖、适量的水,加热焖煮50-60分钟,将锅中所有物料取出,打成豆浆,过滤,得到豆汁备用;
(3)将枸杞、百合、山药、桂圆、当归、红枣皮、柚子皮用5-10倍量的水加热提取,将提取液浓缩,得到中药浓缩液;
(4)将排骨汁、豆汁、中药浓缩液合并,充分搅拌,混合均匀后,灌装即可。
[0007] 本发明的优点是:本发明的一种红豆排骨汁,营养丰富,味道鲜美,能够有效补充人体的营养,代替家庭炖汤,省去了繁琐的制作过程,并且本方面的排骨汤添加了枸杞、百合、当归等具有一定保健作用的中药材的提取物,能够起到一定的保健作用。
具体实施方式
[0008] 一种红豆排骨汁,由以下重量份(Kg)原料组成:猪排骨80、竹荪20、花椒4、红豆
25、海带30、莲藕30、黑糖30、枸杞5、百合5、山药4_5、桂圆8、当归3、红枣皮3、柚子皮2、黄酒10、食盐适量、水适量。
[0009] 一种红豆排骨汁的制备方法,包括以下步骤:
(1)将猪排骨、竹荪切碎后,与花椒一起至于锅中,加入黄酒、适量食盐、适量的水,加热焖煮80分钟,过滤,得到排骨汁;
(2)将红豆、海带、莲 藕洗净,至于锅中,加入黑糖、适量的水,加热焖煮50分钟,将锅中所有物料取出,打成豆浆,过滤,得到豆汁备用;
(3)将枸杞、百合、山药、桂圆、当归、红枣皮、柚子皮用5倍量的水加热提取,将提取液浓缩,得到中药浓缩液;
(4)将排骨汁、豆汁、中药浓缩液合并,充分搅拌,混合均匀后,灌装即可。

Claims (2)

1.一种红豆排骨汁,其特征在于,由以下重量份原料组成:猪排骨80-100、竹荪20-30、花椒4-5、红豆25-30、海带30-40、莲藕30-40、黑糖30-40、枸杞5_6、百合5_6、山药4_5、桂圆8-10、当归3-4、红枣皮3-4、柚子皮2-3、黄酒10-15、食盐适量、水适量。
2.如权利要求1所述的一种红豆排骨汁的制备方法,其特征在于,包括以下步骤: (1)将猪排骨、竹荪切碎后,与花椒一起至于锅中,加入黄酒、适量食盐、适量的水,加热焖煮80-100分钟,过滤,得到排骨汁; (2)将红豆、海带、莲藕洗净,至于锅中,加入黑糖、适量的水,加热焖煮50-60分钟,将锅中所有物料取出,打成豆浆,过滤,得到豆汁备用; (3)将枸杞、百合、山药、桂圆、当归、红枣皮、柚子皮用5-10倍量的水加热提取,将提取液浓缩,得到中药浓缩液; (4)将排骨汁、豆汁、中药浓缩液合并,充分搅拌,混合均匀后,灌装即可。
CN201310526780.9A 2013-10-31 2013-10-31 一种红豆排骨汁 Pending CN103637276A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187788A (zh) * 2014-07-07 2014-12-10 安徽光正食品有限公司 一种椒盐蟹黄即食排骨
CN104187896A (zh) * 2014-08-05 2014-12-10 合肥瑾翔医药科技有限公司 一种莲藕猪骨补血汤

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1188616A (zh) * 1998-02-18 1998-07-29 靳海林 滋补保健食品及其制造方法
CN1213513A (zh) * 1998-10-21 1999-04-14 郑玉洪 骨肉汤
CN1340313A (zh) * 2000-08-30 2002-03-20 周建洪 人参百宝鸡的配方及制作工艺
KR20040094043A (ko) * 2003-05-01 2004-11-09 김희숙 갈비탕 육수 및 갈비찜 및 갈비탕의 제조방법
CN101746541A (zh) * 2008-12-06 2010-06-23 林智勇 广式老火汤及制造方法
CN101869326A (zh) * 2009-04-27 2010-10-27 刘利艾 河蚌黑豆排骨汤

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1188616A (zh) * 1998-02-18 1998-07-29 靳海林 滋补保健食品及其制造方法
CN1213513A (zh) * 1998-10-21 1999-04-14 郑玉洪 骨肉汤
CN1340313A (zh) * 2000-08-30 2002-03-20 周建洪 人参百宝鸡的配方及制作工艺
KR20040094043A (ko) * 2003-05-01 2004-11-09 김희숙 갈비탕 육수 및 갈비찜 및 갈비탕의 제조방법
CN101746541A (zh) * 2008-12-06 2010-06-23 林智勇 广式老火汤及制造方法
CN101869326A (zh) * 2009-04-27 2010-10-27 刘利艾 河蚌黑豆排骨汤

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187788A (zh) * 2014-07-07 2014-12-10 安徽光正食品有限公司 一种椒盐蟹黄即食排骨
CN104187896A (zh) * 2014-08-05 2014-12-10 合肥瑾翔医药科技有限公司 一种莲藕猪骨补血汤

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Application publication date: 20140319