CN103766836A - 一种弱碱性泉水火锅制作方法 - Google Patents
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Classifications
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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
- A23L23/00—Soups; Sauces; Preparation or treatment 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
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明为一种弱碱性泉水火锅制作方法。它采用天然弱碱性矿泉水或人工矿化弱碱性饮用水，加天然竹类食材根茎叶菌吊汤或直接添加其天然提取物，制成富含竹类食材天然营养成分；汤体如泉水清澈透明、无肉眼可见固体悬浮颗粒和液体混悬现象；溶液ph值介于7-8之间(＞7＜8)的弱碱性泉水清汤，经调味而成各种弱碱性泉水火锅锅底；以弱碱性泉水清汤浸泡处理各类烫食菜品，保证出菜菜品与锅底ph值一致介于7-8之间(＞7＜8)，从而具有人体体液弱碱性调节生物效应和天然竹类食材清热解毒、降脂等养生功效，有效克服了现有酸性汤料、菜品、调味料制作酸性火锅上火和对人体的酸性毒害。
Description
所属技术领域
本发明涉及火锅尤其是汤料制作方法。
背景技术
火锅是中国人普遍喜爱的一种就餐方式，但现有火锅汤料制作均用普通酸性自来水加酸性动物原料吊汤、添加大量酸性鲜味剂、辅以香辛料调味料等制成，烫食大量酸性动物菜品，造成人体负担加重、经常食用导致酸性体质、代谢紊乱、“三高”体质等多种健康问题。未见有针对火锅普遍存在酸性问题和上火的弱碱性植物泉水火锅技术。
发明内容
本发明为一种弱碱性泉水火锅制作方法。它采用天然弱碱性矿泉水或人工矿化弱碱性饮用水，加天然竹类食材根茎叶菌吊汤或直接添加其天然提取物，制成富含小分子植物蛋白、多肽、小分子肽、氨基酸、竹黄酮、竹生物碱、矿物元素等植物营养成分，汤体如泉水清澈透明、无肉眼可见固体悬浮颗粒和液体混悬现象，溶液ph值介于7-8之间(＞7＜8)的弱碱性泉水清汤，经调味而成各种弱碱性泉水火锅锅底；以弱碱性泉水清汤浸泡处理各类烫食菜品，保证出菜菜品与锅底ph值一致介于7-8之间(＞7＜8)，从而具有人体体液弱碱性调节生物效应，和天然竹类食材清热解毒、降脂等养身功效。它消除或减轻了现有火锅用自来水加酸性动物原料、大量酸性鲜味剂制作酸性锅底，烫食大量酸性动物食材无法有效降解平衡，导致人体上火和污染、负担过重、酸性体质、“三高“体征等不健康饮食方式的缺陷，对引导火锅这种全民喜爱的就餐方式向健康方向发展，从而培养健康饮食习惯，提高全民身体素质有重要积极意。
具体实施方式
实施例一：制作弱碱性泉水火锅-全竹宴。取天然弱碱性矿泉水或人工矿化弱碱性饮用水，加天然竹类食材根茎叶菌吊汤或直接添加其天然提取物，制成富含小分子植物蛋白、多肽、小分子肽、氨基酸、竹黄酮、竹生物碱、矿物元素等植物营养成分，汤体如泉水清澈透明、无肉眼可见固体悬浮颗粒和液体混悬现象，溶液ph值介于7-8之间(＞7＜8)的弱碱性泉水清汤，经水溶性调味料、绿茶、绿茶风味植物油少许调味而成弱碱性绿茶泉水火锅锅底；以弱碱性泉水清汤浸泡全竹宴系列菜品：竹菌系列(包括竹荪冒、竹荪、竹荪蛋、竹燕窝、竹胎儿、竹胎盘、竹滑菌等；竹笋系列(包括玉兰片、冬笋尖、水竹笋、苦竹笋、方竹笋、大竹笋等)，并浸泡出菜保证菜品与锅底ph值一致介于于7-8之间(＞7＜8)，从而实现人体体液弱碱性调节生物效应，由于竹类食材是营养学界公认的高蛋白、粗纤维、低脂肪、弱碱性健康食品，有显著清热解毒、降脂功效。它克服了现有火锅用酸性自来水加酸性动物原料、大量酸性鲜味剂制作酸性锅底，烫食大量酸性动物食材无法有效降解平衡，导致人体污染上火、负担过重、酸性体质、“三高“体征等不健康饮食方式的缺陷，
实施例二：制作弱碱性泉水锅清水涮肉。取天然弱碱性矿泉水或人工矿化弱碱性饮用水，加天然竹类食材根茎叶菌吊汤或直接添加其天然提取物，制成富含小分子植物蛋白、多肽、小分子肽、氨基酸、竹黄酮、竹生物碱、矿物元素等植物营养成分，汤体如泉水清澈透明、无肉眼可见固体悬浮颗粒和液体混悬现象，溶液ph值介于7-8之间(＞7＜8)的弱碱性泉水清汤，不添加调味料或加几粒姜葱蒜作涮肉锅底；新鲜肉食、蔬菜均以弱碱性泉水清洗、弱碱性泉水清汤浸泡预处理，调节菜品与锅底ph值一致介于于7-8之间(＞7＜8)，而成弱碱性泉水火锅清水涮肉。
实施例三：以非水溶性调味料制作弱碱性泉水火锅。取天然弱碱性矿泉水或人工矿化弱碱性饮用水，加天然竹类食材根茎叶菌吊汤或直接添加其天然提取物，制成富含小分子植物蛋白、多肽、小分子肽、氨基酸、竹黄酮、竹生物碱、矿物元素等植物营养成分，汤体如泉水清澈透明、无肉眼可见固体悬浮颗粒和液体混悬现象，溶液ph值介于7-8之间(＞7＜8)的弱碱性泉水清汤，添加传统红汤油、料渣等，得弱碱性红汤泉水火锅锅底；新鲜肉食、蔬菜均以弱碱性泉水清汤清洗、浸泡预处理，调节菜品与锅底ph值一致介于于7-8之间(＞7＜8)，而成非水溶性调味料弱碱性泉水火锅。
实施例四：制作弱碱性泉水清汤宴。取天然弱碱性矿泉水或人工矿化弱碱性饮用水，加天然竹类食材根茎叶菌吊汤或直接添加其天然提取物，制成富含小分子植物蛋白、多肽、小分子肽、氨基酸、竹黄酮、竹生物碱、矿物元素等植物营养成分，汤体如泉水清澈透明、无肉眼可见固体悬浮颗粒和液体混悬现象，溶液ph值介于7-8之间(＞7＜8)的弱碱性泉水清汤；新鲜肉食、蔬菜均以弱碱性泉水清汤清洗、浸泡预处理，调节菜品与锅底ph值一致介于于7-8之间(＞7＜8)。然后以弱碱性泉水清汤和弱碱性菜品为原料，进行各种烹调调味加工，得弱碱性泉水清汤宴，其代表作为弱碱性泉水清汤全竹宴中餐。
Claims (3)
1.本发明为一种弱碱性泉水火锅制作方法，其特征在于：采用天然弱碱性矿泉水或人工矿化弱碱性饮用水，加天然竹类食材根茎叶菌吊汤或直接添加其天然提取物，制成富含竹类食材天然营养成分；汤体如泉水清澈透明、无肉眼可见固体悬浮颗粒和液体混悬现象；溶液ph值介于7-8之间(＞7＜8)的弱碱性泉水清汤，经调味而成各种弱碱性泉水火锅锅底；以弱碱性泉水清汤浸泡处理各类烫食菜品，保证出菜菜品与锅底ph值一致介于7-8之间(＞7＜8)，从而具有人体体液弱碱性调节生物效应和天然竹类食材清热解毒、降脂等养身功效。
2.根据权利要求1，其特征在于按照弱碱性泉水火锅制作方法，可制作具有人体体液弱碱性调节生物效应和天然竹类食材清热解毒、降脂等养身功效的弱碱性泉水清汤宴中西餐。
3.根据权利要求1，其特征在于按照弱碱性泉水火锅制作质量标准，可制作各种弱碱性泉水火锅方便料包，或添加加入各种汤料、调味料制作具有人体体液弱碱性调节生物效应和天然竹类食材清热解毒、降脂等养身功效的弱碱性复合汤料、调味料制品。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1684594A (zh) * | 2002-07-23 | 2005-10-19 | 凤凰鹰股份有限公司 | 来源于水果和/或蔬菜的组合物 |
| CN1875781A (zh) * | 2006-06-30 | 2006-12-13 | 陈喜良 | 苦竹笋火锅的制作工艺 |
| CN1961738A (zh) * | 2005-11-09 | 2007-05-16 | 罗明琨 | 竹荪山药火锅及工艺 |
| CN101433305A (zh) * | 2008-12-12 | 2009-05-20 | 东北林业大学 | 一种双孢菇调味汁的制作方法 |
-
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- 2012-10-26 CN CN201210417434.2A patent/CN103766836A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1684594A (zh) * | 2002-07-23 | 2005-10-19 | 凤凰鹰股份有限公司 | 来源于水果和/或蔬菜的组合物 |
| CN1961738A (zh) * | 2005-11-09 | 2007-05-16 | 罗明琨 | 竹荪山药火锅及工艺 |
| CN1875781A (zh) * | 2006-06-30 | 2006-12-13 | 陈喜良 | 苦竹笋火锅的制作工艺 |
| CN101433305A (zh) * | 2008-12-12 | 2009-05-20 | 东北林业大学 | 一种双孢菇调味汁的制作方法 |
Non-Patent Citations (2)
| Title |
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| 左振素 等: "《饮水决定健康》", 31 January 2007, article "水分子水" * |
| 陈袓明: "《火锅新味》", 31 October 2002, article "野味火锅" * |
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