CN103892366A - 一种驱寒暖体麻辣烫汤汁及其制备方法 - Google Patents
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Abstract
一种驱寒暖体麻辣烫汤汁，其特征在于由以下重量份的原料制成：胡椒粉12~16、芥末15~18、面粉10~12、玉米粉8~12、橄榄油30~40、银杏果10~14、杏仁18~22、青椒20~24、马蹄12~16、米酒12~14、茴香豆10~14、山菊花10~12、枸杞6~8、红辣椒18~25、香椿头15~22、鸡精4~8、桂皮10~14、陈皮14~18、茶叶8~10、酱油16~20、食用盐20~30、牛肉末10~12、羊骨头200~250、助剂4~6、水600~850；本发明的麻辣烫汤汁是一种具有暖体驱寒作用的汤汁，特别适合冬天或是天气寒冷的时候用来涮肉类食品，煮麻辣烫，这里选用羊骨头，经过高压锅煮炖，汤汁味道鲜美，羊骨头汤有驱寒作用，用来炖汤再好不过，此外还添加山菊花、银杏果、茶叶等利于身体滋阴补阳，红茶或绿茶性温和、较适合年老、体虚人士、有暖胃润肠、减肥解毒、降低血脂、舒缓便秘等功用，汤汁特有的辣味在大冬天会吃的人浑身暖洋洋的。
Description
技术领域
本发明是关于一种驱寒暖体麻辣烫汤汁及其制备方法，属于食品中麻辣烫的工艺技术领域。
背景技术
中医将体质虚弱称体虚，把慢性疾病的虚弱称虚证，并将虚弱分为气虚、血虚、阴虚、阳虚四种类型，结合心、肝、脾、肺、肾五脏，则每一脏又有气、血、阴、阳虚弱的类型，如肺气虚、脾阳虚等等，中医理论是讲平衡的，只要人体气血阴阳平衡，就是健康，不足的是虚弱，需补养，多余的是病邪，要祛除，以其达到新的平衡，恢复身体健康。
体虚是机体某些功能有所减退，不一定患病，即西医所称之“亚健康”，如不及时补养、调节和调理、令进一步发展，对健康不利。治疗原则：治疗虚弱，根据中医“虚则辅之，实则泻之，热则寒之，寒则热之。”的原则，需通过进补来调整虚实，进补有补气、补血、补阴、补阳四个方面，并需依照各人的体质和病证中行辨证辨体进补，进补有药补和食补，不论是采用药补还是食补，均是为了补虚扶正，食补有时比药补更为重要，因为食补不仅可补虚祛邪，并可扶正，达到补虚扶正的要求，使机体的气血阴阳达到新的平衡，恢复健康，故有“药补不如食补”之说，进补是为了补虚扶正，若不虚而补、补之过度或不当的进补均可引起不良反应，如壮实的人服了人参、阿胶等性温的补气血药物，会出现食欲减退、恶心、饱胀、便秘、头晕、咽痛、牙龈虚浮出血。又如怕冷、大便溏薄的阳虚者服了生地、麦冬、鳖甲等补阴药食物，会更加怕冷、腹泻、腹痛等，这些都是因进补不当，损伤了胃气，违反了中医辨证说辨体施补的原则。
更经典的说法是：食物是人类治病最好的药品，食疗就是用食物代替药物而使疾病得到治疗、使细胞恢复功能、使人体恢复健康。高级均衡营养素能增强细胞营养代谢功能，使细胞获得了强大的能量；同时能激活细胞健康免疫基因，使细胞免疫活性增加、免疫细胞的数量成倍增加；能使免疫细胞有能力释放大量的特异性免疫球蛋白直接杀死侵入细胞的细菌病毒，直接中和清除被细胞吸收的物理化学物质；强壮的免疫细胞可直接吞噬病死的细胞和废弃的代谢物，帮助功能低下的细胞恢复功能，以达到治疗疾病的目的。有医药之父之称的希波克拉底说过：药物治疗，不如食物治疗，食物是人类治病的最好药品。他相信人体天赋的自然免疫力是疾病真正的终结者。
发明内容
一种驱寒暖体麻辣烫汤汁，其特征在于由以下重量份的原料制成：胡椒粉12~16、芥末15~18、面粉10~12、玉米粉8~12、橄榄油30~40、银杏果10~14、杏仁18~22、青椒20~24、马蹄12~16、米酒12~14、茴香豆10~14、山菊花10~12、枸杞6~8、红辣椒18~25、香椿头15~22、鸡精4~8、桂皮10~14、陈皮14~18、茶叶8~10、酱油16~20、食用盐20~30、牛肉末10~12、羊骨头200~250、助剂4~6、水600~850；所述的助剂由下列重量份的原料制成：山乌珠叶3~5、壶卢子5.5~6.5、韭菜根2~4、桑叶4~5.5、风气草8~10、苍术2.5~4、黄柏4~6、丝瓜络2~3、抹茶10~15；制备方法是将除抹茶以外的各原料混合，加水煎煮，过滤得提取液，提取液浓缩后烘干，与抹茶混合即得。
一种驱寒暖体麻辣烫汤汁的制备方法，其特征在于包括以下几个步骤：
（1）准备高压锅一个，将羊骨头经过焯水之后放入高压锅，加入山菊花、枸杞、米酒、水，盖上锅盖，大火烧开，小火慢炖60~80min；
（2）将银杏果和马蹄洗净后去皮，用榨汁机炸成汁，滤除肉泥部分留下混合果汁，另备炒锅，将橄榄油倒入后清炒2~3min至油由浓转稀，混合茴香豆、陈皮、胡椒粉、芥末、红辣椒、青椒、香椿头、桂皮、食用盐、茶叶并倒入油锅先炸2~3min，再炒2~3min，冷却备用；
（3）将面粉和玉米粉混合在炒锅中干炒5~8min至有糊香味冒出；
（4）打开（1）所述的高压锅，将汤汁倒入麻辣烫钢锅中，同时放入（2）所述的混合果汁、（2）所述的油锅料、牛肉末、酱油、鸡精、助剂和（3）所述的混合面粉和玉米粉，大火烧开，在沸腾状态下持续加热20~30min即可。
发明内容中出现的罕见食材：
山乌珠叶：为桃金娘科植物轮叶蒲桃的叶或枝，煎汤洗或捣敷，具有解毒敛疮、止汗的功效，主治烫伤、盗汗等症状。
壶卢子：一年生攀援草本，为葫芦科植物瓢瓜的种子，秋后采取成熟果实，剖取种子，晒干，具有清热解毒、消肿止痛等功能；主肺炎、肠痈、牙痛。
风气草：又叫下田菊，菊科植物多年生草本，浸酒或煎汤使用，具有除风湿，解表，治风湿骨节疼痛，外感等功能。
苍术：为茅苍术或北苍术的干燥根茎，一般均为野生，菊科多年生直立草本；具有燥湿健脾，祛风湿的功效，主治湿阻中焦，风寒，脚膝肿痛，痿软无力，雀目夜盲等症。
黄柏：为芸香科、黄檗属植物黄皮树或黄檗的干燥树皮，可入药，性味苦寒，有清热燥湿，泻火除蒸，解毒疗疮之功效，黄柏含小蘖碱、黄柏酮等主要成分，有抗菌、收敛、消炎的等作用。
本发明的优点：本发明的麻辣烫汤汁是一种具有暖体驱寒作用的汤汁，特别适合冬天或是天气寒冷的时候用来涮肉类食品，煮麻辣烫，这里选用羊骨头，经过高压锅煮炖，汤汁味道鲜美，羊骨头汤有驱寒作用，用来炖汤再好不过，此外还添加山菊花、银杏果、茶叶等利于身体滋阴补阳，红茶或绿茶性温和、较适合年老、体虚人士、有暖胃润肠、减肥解毒、降低血脂、舒缓便秘等功用，汤汁特有的辣味在大冬天会吃的人浑身暖洋洋的。
具体实施方式
一种驱寒暖体麻辣烫汤汁，其特征在于由以下重量份的原料制成：胡椒粉12~16g、芥末15~18g、面粉10~12g、玉米粉8~12g、橄榄油30~40g、银杏果10~14g、杏仁18~22g、青椒20~24g、马蹄12~16g、米酒12~14g、茴香豆10~14g、山菊花10~12g、枸杞6~8g、红辣椒18~25g、香椿头15~22g、鸡精4~8、桂皮10~14g、陈皮14~18g、茶叶8~10g、酱油16~20g、食用盐20~30g、牛肉末10~12g、羊骨头200~250g、助剂4~6g、水600~850g；所述的助剂由下列重量份的原料制成：山乌珠叶3~5g、壶卢子5.5~6.5g、韭菜根2~4g、桑叶4~5.5g、风气草8~10g、苍术2.5~4g、黄柏4~6g、丝瓜络2~3g、抹茶10~15g；制备方法是将除抹茶以外的各原料混合，加水煎煮，过滤得提取液，提取液浓缩后烘干，与抹茶混合即得。
一种驱寒暖体麻辣烫汤汁的制备方法，其特征在于包括以下几个步骤：
（1）准备高压锅一个，将羊骨头经过焯水之后放入高压锅，加入山菊花、枸杞、米酒、水，盖上锅盖，大火烧开，小火慢炖60~80min；
（2）将银杏果和马蹄洗净后去皮，用榨汁机炸成汁，滤除肉泥部分留下混合果汁，另备炒锅，将橄榄油倒入后清炒2~3min至油由浓转稀，混合茴香豆、陈皮、胡椒粉、芥末、红辣椒、青椒、香椿头、桂皮、食用盐、茶叶并倒入油锅先炸2~3min，再炒2~3min，冷却备用；
（3）将面粉和玉米粉混合在炒锅中干炒5~8min至有糊香味冒出；
（4）打开（1）所述的高压锅，将汤汁倒入麻辣烫钢锅中，同时放入（2）所述的混合果汁、（2）所述的油锅料、牛肉末、酱油、鸡精、助剂和（3）所述的混合面粉和玉米粉，大火烧开，在沸腾状态下持续加热20~30min即可。
Claims (2)
1.一种驱寒暖体麻辣烫汤汁，其特征在于由以下重量份的原料制成：胡椒粉12~16、芥末15~18、面粉10~12、玉米粉8~12、橄榄油30~40、银杏果10~14、杏仁18~22、青椒20~24、马蹄12~16、米酒12~14、茴香豆10~14、山菊花10~12、枸杞6~8、红辣椒18~25、香椿头15~22、鸡精4~8、桂皮10~14、陈皮14~18、茶叶8~10、酱油16~20、食用盐20~30、牛肉末10~12、羊骨头200~250、助剂4~6、水600~850；所述的助剂由下列重量份的原料制成：山乌珠叶3~5、壶卢子5.5~6.5、韭菜根2~4、桑叶4~5.5、风气草8~10、苍术2.5~4、黄柏4~6、丝瓜络2~3、抹茶10~15；制备方法是将除抹茶以外的各原料混合，加水煎煮，过滤得提取液，提取液浓缩后烘干，与抹茶混合即得。
2.根据权利要求1所述一种驱寒暖体麻辣烫汤汁的制备方法，其特征在于包括以下几个步骤：
（1）准备高压锅一个，将羊骨头经过焯水之后放入高压锅，加入山菊花、枸杞、米酒、水，盖上锅盖，大火烧开，小火慢炖60~80min；
（2）将银杏果和马蹄洗净后去皮，用榨汁机炸成汁，滤除肉泥部分留下混合果汁，另备炒锅，将橄榄油倒入后清炒2~3min至油由浓转稀，混合茴香豆、陈皮、胡椒粉、芥末、红辣椒、青椒、香椿头、桂皮、食用盐、茶叶并倒入油锅先炸2~3min，再炒2~3min，冷却备用；
（3）将面粉和玉米粉混合在炒锅中干炒5~8min至有糊香味冒出；
（4）打开（1）所述的高压锅，将汤汁倒入麻辣烫钢锅中，同时放入（2）所述的混合果汁、（2）所述的油锅料、牛肉末、酱油、鸡精、助剂和（3）所述的混合面粉和玉米粉，大火烧开，在沸腾状态下持续加热20~30min即可。
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