CN103750238A - 一种豆浆火锅汤底 - Google Patents
一种豆浆火锅汤底 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L27/84—Flavour masking or reducing agents
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- 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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- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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Abstract
本发明涉及一种豆浆火锅汤底,其原料组成按重量数如下:小鲫鱼150-250g、蟹肉10-20g、鸡翅尖50-75g、香菇片3-6g、葱段2-5g、姜片2-4g、西红柿片3-6g、胡椒粉0.1-0.2g、精盐0.5-1.5g、红枣4-6g、枸杞2-3g、鸡油12-18g、鲜汤1800-2200g、豆浆汤1800-2200g;它具有豆浆汤和鲜汤为主要原料汤配合小鲫鱼制成火锅汤底,具有味美汤鲜,汤里的动物蛋白和植物蛋白相融合,不去渣的豆浆,里面的粗粮会增加饱腹感,可以起到减肥的作用,这样既满足人们的口欲,又保证了人们的身体健康。
Description
【技术领域】
本发明涉及一种豆浆火锅汤底。
【背景技术】
中国的火锅花色纷呈,百锅千味。著名的如重庆的麻辣火锅,麻辣醇香,名扬天下;广东的海鲜火锅,钙骨火锅食而不腻,味美无穷;北京的羊肉涮锅风味别致,吊人胃口。此外,杭州的“三鲜火锅”、湖北的“野味火锅”、东北的“白肉火锅”、香港的“牛肉火锅”、重庆的鸳鸯火锅、麻辣火锅、上海的“什锦火锅”、河南的“红焖羊肉火锅”等,也风味别具,诱人馋涎,堪称为寒冬里的“席上春风”,为食客们所津津乐道。但各种不同风格火锅,其实最重要就是汤底的风格不同,有什么样的汤底就形成什么样风格的火锅。但是对于如何在火锅在增鲜保证营养均衡,面向广大人群的同时,也兼顾到一些想保持身材的减肥者和糖尿病患者。那就是汤底增加适量的膳食纤维,膳食纤维属于碳水化合物中的一种,但是在营养素的分类上,膳食纤维却被单独列为一种营养素,这正是因为膳食纤维的特殊功效。膳食纤维因为能够吸水膨胀,在胃里就能占比较大的体积,感觉上吃很少的东西就饱了,这样就能防止减肥的人吃不下过多的食物,而想减肥的人,最关键的就是管不住自己的嘴,吃膳食纤维,能让你提前感到肚子饱,所以有利于减肥。同时,因为膳食纤维占用了胃肠道的体积,减缓了食物的吸收,所以血糖就不会快速升高,这点对糖尿病人就十分有利。针对膳食纤维构造的特性,它还能促进胃肠道的蠕动,有利于排泄。肠道是体内毒物积聚的地方,这些毒物能排得越干净,人体就越健康。所以,摄入适量的膳食纤维,能帮助我们排毒。这点对都市人来说尤其重要。大量的荤食,使我们的肠道充满了毒物,有膳食纤维的帮忙,我们才能保证肠道的干净。而豆浆汤在火锅汤卤中具有增鲜,同时增加膳食纤维。
【发明内容】
本发明的目的在于针对现有技术的缺陷和不足,提供一种结构简单,设计合理、使用方便的一种豆浆火锅汤底,它具有豆浆汤和鲜汤为主要原料汤配合小鲫鱼制成火锅汤底,具有味美汤鲜,汤里的动物蛋白和植物蛋白相融合,不去渣的豆浆,里面的粗粮会增加饱腹感,可以起到减肥的作用,这样既满足人们的口欲,又保证了人们的身体健康。
为实现上述目的,本发明采用的技术方案是:
本发明所述的一种豆浆火锅汤底,其原料组成按重量数如下:小鲫鱼150-250g、蟹肉10-20g、鸡翅尖50-75g、香菇片3-6g、葱段2-5g、姜片2-4g、西红柿片3-6g、胡椒粉0.1-0.2g、精盐0.5-1.5g、红枣4-6g、枸杞2-3g、鸡油12-18g、鲜汤1800-2200g、豆浆汤1800-2200g。
本发明所述的一种豆浆火锅汤底的制备步骤如下:
a)将原料中的小鲫鱼洗净,红枣、枸杞选净、洗净;
b)锅置中火上,加色拉油,烧制六层成油温,下小鲫鱼炸至紧皮捞出;
c)将上述原料中小鲫鱼、鸡翅尖、姜片、胡椒粉、精盐入盆中,舀入鸡油,掺入鲜汤、豆浆汤,放入蟹肉、葱段、香菇片、西红柿片、红枣、枸杞,搅拌混合即可得豆浆火锅汤底。
所述豆浆汤按50型不锈钢汤桶一桶的容量标准重量,其原料按重量数组成如下:黄豆15000g、生姜2000g、大蒜1000g、花椒200g、白胡椒55g、熟菜油790g、橄榄油580g、盐202g、清水75000g。
所述豆浆汤的制备方法步骤如下:
a)黄豆、花椒挑选洗净。老姜、大蒜拍破。
b)黄豆、花椒入清水锅中冬天浸泡8小时、夏天浸泡6小时,捞出,清水冲洗,沥净水;
c)黄豆、花椒入高压锅中,掺入清水,放入老姜、大蒜、白胡椒,旺火烧沸,撇净浮沫,盖上高压锅锅盖,等上气后3分钟后关火焖到高压锅无气打开锅盖倒出捡去老姜、大蒜不用;
d)将搅拌机洗净,倒入经过第一步处理的黄豆、花椒打成黄豆原浆;
e)50型不锈钢汤桶制火上加清水75Kg,同时加入全部黄豆原浆、白胡椒55g、熟菜油790g、橄榄油580g、盐202g大火烧开至泡沫消失即成豆浆汤。
所述鲜汤按50型不锈钢汤桶一桶的容量标准重量,其原料按重量数组成如下:猪棒骨15000g、鸡骨架3000g、鸭骨架2000g、去内脏鲜鱼2000g、老姜300g、大葱500g、料酒100g、白胡椒5g、清水75000g。
所述鲜汤的制备方法步骤如下:
a)将上述原料中的猪棒骨洗净敲破,去内脏鲜鱼、鸡骨架、鸭骨架洗净;老姜拍破,大葱挽结;
b)再将猪棒骨、去内脏鲜鱼、鸡骨架、鸭骨架入清水锅中汆一水,捞出,清水冲洗,沥净水。
c)然后再将猪棒骨、去内脏鲜鱼、鸡骨骨、鸭骨架,入汤桶中,掺入清水,放入老姜、大葱、料酒、白胡椒,旺火烧沸,撇净浮沫,中火熬4小时至汤色乳白,香气四溢时即可,熬制得鲜汤。
本发明有益效果为:本发明所述的一种豆浆火锅汤底,它具有豆浆汤和鲜汤为主要原料汤配合小鲫鱼制成火锅汤底,具有味美汤鲜,汤里的动物蛋白和植物蛋白相融合,不去渣的豆浆,里面的粗粮会增加饱腹感,可以起到减肥的作用,这样既满足人们的口欲,又保证了人们的身体健康。
【具体实施方式】
下面通过具体实施例来详细说明本发明,其中的示意性实例以及说明仅用来解释本发明,但并不作为对本发明的限定。
具体实施方式一:本发明所述的一种豆浆火锅汤底,其原料组成按重量数如下:小鲫鱼150-250g、蟹肉10-20g、鸡翅尖50-75g、香菇片3-6g、葱段2-5g、姜片2-4g、西红柿片3-6g、胡椒粉0.1-0.2g、精盐0.5-1.5g、红枣4-6g、枸杞2-3g、鸡油12-18g、鲜汤1800-2200g、豆浆汤1800-2200g。
本发明所述的一种豆浆火锅汤底的制备步骤如下:
a)将原料中的小鲫鱼洗净,红枣、枸杞选净、洗净;
b)锅置中火上,加色拉油,烧制六层成油温,下小鲫鱼炸至紧皮捞出;
c)将上述原料中小鲫鱼、鸡翅尖、姜片、胡椒粉、精盐入盆中,舀入鸡油,掺入鲜汤、豆浆汤,放入蟹肉、葱段、香菇片、西红柿片、红枣、枸杞,搅拌混合即可得豆浆火锅汤底。
所述豆浆汤按50型不锈钢汤桶一桶的容量标准重量,其原料按重量数组成如下:黄豆15000g、生姜2000g、大蒜1000g、花椒200g、白胡椒55g、熟菜油790g、橄榄油580g、盐202g、清水75000g。
所述豆浆汤的制备方法步骤如下:
a)黄豆、花椒挑选洗净。老姜、大蒜拍破。
b)黄豆、花椒入清水锅中冬天浸泡8小时、夏天浸泡6小时,捞出,清水冲洗,沥净水;
c)黄豆、花椒入高压锅中,掺入清水,放入老姜、大蒜、白胡椒,旺火烧沸,撇净浮沫,盖上高压锅锅盖,等上气后3分钟后关火焖到高压锅无气打开锅盖倒出捡去老姜、大蒜不用;
d)将搅拌机洗净,倒入经过第一步处理的黄豆、花椒打成黄豆原浆;
e)50型不锈钢汤桶制火上加清水75Kg,同时加入全部黄豆原浆、白胡椒55g、熟菜油790g、橄榄油580g、盐202g大火烧开至泡沫消失即成豆浆汤。
所述鲜汤按50型不锈钢汤桶一桶的容量标准重量,其原料按重量数组成如下:猪棒骨15000g、鸡骨架3000g、鸭骨架2000g、去内脏鲜鱼2000g老姜300g、大葱500g、料酒100g、白胡椒5g、清水75000g。
所述鲜汤的制备方法步骤如下:
a)将上述原料中的猪棒骨洗净敲破,去内脏鲜鱼、鸡骨架、鸭骨架洗净;老姜拍破,大葱挽结;
b)再将猪棒骨、去内脏鲜鱼、鸡骨架、鸭骨架入清水锅中氽一水,捞出,清水冲洗,沥净水。
c)然后再将猪棒骨、去内脏鲜鱼、鸡骨骨、鸭骨架,入汤桶中,掺入清水,放入老姜、大葱、料酒、白胡椒,旺火烧沸,撇净浮沫,中火熬4小时至汤色乳白,香气四溢时即可,熬制得鲜汤。
具体实施方式二:与具体实施方式一不同是:
采用原料重量组成:鲜汤2000g、豆浆汤2000g、超市代装火锅底料150g、姜片10g、冰糖5g、胡椒粉0.1g、太太乐鸡精10g、大桥味精5g;
其制备方法为:将上述的原料中的超市代装火锅底料、姜片、冰糖、胡椒粉、鸡精、味精,入火锅盆中,掺入鲜汤和豆浆汤即制成汤底。
本发明与传统火锅的汤底的优点如下:
1、豆浆的豆腥和鱼的鱼腥煮到一起会产生一种全新的鲜味;
2、豆浆煮到火锅里会大大增加火锅天然的鲜味;
3、因为是不去渣的豆浆,里面的粗粮会增加饱腹感,可以起到减肥的作用;
4、本发明锅底更健康,因为汤底有动物蛋白和植物蛋白相融合;
5、传统的汤底里一般不加鱼;
6、本发明锅料渣少;
7、豆浆做火锅汤底以前就没有做过,市场上有川味火锅、蒙式火锅、广式打边炉、豆捞,但没有豆浆火锅,这是我们创造的第五代火锅新模式。特色具有白汤闻则香、喝则鲜、食后则有豆浆回味;红汤麻辣鲜香,辣口不辣心,食后唇齿留香的特点;
8、传统豆浆制备时黄豆不会用高压锅压,本发明豆浆不起泡沫;
9、鱼入豆浆后,鱼肉雪白、鲜嫩滑口,低脂肪、营养丰富、原汁原味;
10、豆浆煮鱼中的豆浆,脂肪低,蛋白含量高,而鱼肉中含有的不饱和脂肪被称为“脑黄金”,极富营养价值,所以这还是一道美味与健康共存,滋补养颜,调养身心的营养大餐。
本发明所述的一种豆浆火锅汤底,它具有豆浆汤和鲜汤为主要原料汤配合小鲫鱼制成火锅汤底,具有味美汤鲜,汤里的动物蛋白和植物蛋白相融合,不去渣的豆浆,里面的粗粮会增加饱腹感,可以起到减肥的作用,这样既满足人们的口欲,又保证了人们的身体健康。
以上所述仅是本发明的较佳实施方式,故凡依本发明专利申请范围所述的构造、特征及原理所做的等效变化或修饰,均包括于本发明专利申请范围内。
Claims (6)
1.一种豆浆火锅汤底,其特征在于:其原料组成按重量数如下:小鲫鱼150-250g、蟹肉10-20g、鸡翅尖50-75g、香菇片3-6g、葱段2-5g、姜片2-4g、西红柿片3-6g、胡椒粉0.1-0.2g、精盐0.5-1.5g、红枣4-6g、枸杞2-3g、鸡油12-18g、鲜汤1800-2200g、豆浆汤1800-2200g。
2.根据权利要求1所述的一种豆浆火锅汤底,其特征在于:其制备步骤如下:
a)将上述原料中的小鲫鱼洗净,红枣、枸杞选净、洗净;
b)锅置中火上,加色拉油,烧制六层成油温,下小鲫鱼炸至紧皮捞出;
c)将上述原料中小鲫鱼、鸡翅尖、姜片、胡椒粉、精盐入盆中,舀入鸡油,掺入鲜汤、豆浆汤,放入蟹肉、葱段、香菇片、西红柿片、红枣、枸杞,搅拌混合即可得豆浆火锅汤底。
3.根据权利要求1所述的一种豆浆火锅汤底,其特征在于:所述豆浆汤按50型不锈钢汤桶一桶的容量标准重量,其原料按重量数组成如下:黄豆15000g、生姜2000g、大蒜1000g、花椒200g、白胡椒55g、熟菜油790g、橄榄油580g、盐202g、清水75000g。
4.根据权利要求3所述的一种豆浆火锅汤底,其特征在于:所述豆浆汤的制备方法步骤如下:
a)黄豆、花椒挑选洗净。老姜、大蒜拍破。
b)黄豆、花椒入清水锅中冬天浸泡8小时、夏天浸泡6小时,捞出,清水冲洗,沥净水;
c)黄豆、花椒入高压锅中,掺入清水,放入老姜、大蒜、白胡椒,旺火烧沸,撇净浮沫,盖上高压锅锅盖,等上气后3分钟后关火焖到高压锅无气打开锅盖倒出捡去老姜、大蒜不用;
d)将搅拌机洗净,倒入经过第一步处理的黄豆、花椒打成黄豆原浆;
e)50型不锈钢汤桶制火上加清水75Kg,同时加入全部黄豆原浆、白胡椒55g、熟菜油790g、橄榄油580g、盐202g大火烧开至泡沫消失即成豆浆汤。
5.根据权利要求1所述的一种豆浆火锅汤底,其特征在于:所述鲜汤按50型不锈钢汤桶一桶的容量标准重量,其原料按重量数组成如下:猪棒骨15000g、鸡骨架3000g、鸭骨架2000g、去内脏鲜鱼2000g、老姜300g、大葱500g、料酒100g、白胡椒5g、清水75000g。
6.根据权利要求5所述的一种豆浆火锅汤底,其特征在于:所述鲜汤的制备方法步骤如下:
a)将上述原料中的猪棒骨洗净敲破,去内脏鲜鱼、鸡骨架、鸭骨架洗净;老姜拍破,大葱挽结;
b)再将猪棒骨、去内脏鲜鱼、鸡骨架、鸭骨架入清水锅中汆一水,捞出,清水冲洗,沥净水;
c)然后再将猪棒骨、去内脏鲜鱼、鸡骨骨、鸭骨架,入汤桶中,掺入清水,放入老姜、大葱、料酒、白胡椒,旺火烧沸,撇净浮沫,中火熬4小时至汤色乳白,香气四溢时即可,熬制得鲜汤。
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