CN104041786A - 一种骨头汤制作的麻辣烫及其制备方法 - Google Patents
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Abstract
一种骨头汤制作的麻辣烫，由以下重量份的原料制成：猪腿骨300～350、玉米粒20～30、枸杞10～15、蜂蜜15～20、食用盐20～25、百合3～5、山药10～12、鱼肉50～60、米酒10～12、醋14～16、榨菜8～12、土豆20～35、胡椒粉18～25、咸豇豆10～14、香椿10～12、黄瓜汁12～16、干柠檬片8～10、豆腐果40～60、火腿肠30～50、腐竹20～30、羊肉40～55、香菜叶6～8、助剂4～6、水800～1000；本发明的宗旨在于麻辣烫做成不仅美味可口，还营养丰富。
Description
技术领域
本发明是关于一种骨头汤制作的麻辣烫及其制备方法，属于食品类中麻辣烫的工艺技术领域。
背景技术
麻辣烫是起源于四川的汉族特色小吃，重庆叫麻辣烫，四川叫冒菜。其最主要特点就是其自身无可不烫，无味不有，从而深受广大消费者的喜爱。在气候阴湿多雾的川蜀地区，长年劳作的船工和纤夫，垒成灶台，支起瓦罐，就地取材，拔些野菜，放入花椒、辣椒等调料，涮烫食之。既可果腹，又可驱寒、祛湿。后来这种煮食涮烫食品的习俗得以沿袭，后来发展成了今天我们在大街小巷经常看到的麻辣烫了。
而实际上，麻辣烫的精髓不在于煮，而在于汤料。它是用七日以上之陈汤，当日先做调料，用布襄包裹，浸入其间，致之于釜，待沸腾，依蛋、丸及各种食材下锅烫熟之快慢，依次放入，作七八成熟即捞起，再取调羹将蒜泥姜末佐之，在上面撒少许熟芝，一碗色香味俱佳的上等美味就做成了，令人食指大动。麻辣烫看起来娇嫩欲滴，闻起来浓香四溢，尝起来辣气却是愈演愈烈，直至意犹未尽，不得不望辣兴叹矣，不得已而弃之。
猪骨汤属于家常菜，做法相对容易，且具有能壮腰膝，益力气，补虚弱，强筋骨之功效。
发明内容
一种骨头汤制作的麻辣烫，其特征在于由以下重量份的原料制成：猪腿骨300~350、玉米粒20~30、枸杞10~15、蜂蜜15~20、食用盐20~25、百合3~5、山药10~12、鱼肉50~60、米酒10~12、醋14~16、榨菜8~12、土豆20~35、胡椒粉18~25、咸豇豆10~14、香椿10~12、黄瓜汁12~16、干柠檬片8~10、豆腐果40~60、火腿肠30~50、腐竹20~30、羊肉40~55、香菜叶6~8、助剂4~6、水800~1000；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。
一种骨头汤制作的麻辣烫的制备方法，其特征在于包括以下几个步骤：
（1）准备高压锅一个，放入猪腿骨、玉米粒、枸杞、百合、山药、蜂蜜、食用盐、米酒、醋、水，大火烧开，熬制50~70min；
（2）将鱼肉放于砧板上，用刀背敲打成鱼肉泥，小心拔除鱼刺，打开（1）所述的高压锅，盛出猪腿骨，加入鱼肉泥，搅拌后盖上锅盖，再次烧开；
（3）准备炒锅一个，将咸豇豆、香椿、榨菜混合倒入炒锅干炒约4~8min；
（4）打开（2）所述的高压锅，将汤汁倒到麻辣烫锅中，同时放入干柠檬片、火腿肠、腐竹、土豆、黄瓜汁、羊肉、豆腐果、助剂和（3）所述的混合材料，盖上锅盖加热锅具，翻滚10~15min，盛出后撒上香菜叶和胡椒粉小容器存放。
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：本发明的麻辣烫其实并不辣，本发明的宗旨在于麻辣烫做成不仅美味可口，还营养丰富，猪骨汤属于家常菜，做法相对容易，且具有能壮腰膝，益力气，补虚弱，强筋骨之功效，这里作为麻辣烫的底料，以蜂蜜、枸杞、米酒等作为配料，特殊的调理，猪骨汤味道鲜美；此外，还加入鱼肉，使汤汁更浑浊浓厚且蛋白质丰富，加入前小心去除了鱼刺，这样吃起来更方便，汤的色泽较传统的麻辣烫好看，更能促进食欲，同时选择豆腐果、腐竹等易吸汤汁的主料更贴近本发明的主旨。
具体实施方式
一种骨头汤制作的麻辣烫，其特征在于由以下重量份的原料制成：猪腿骨300~350g、玉米粒20~30g、枸杞10~15g、蜂蜜15~20g、食用盐20~25g、百合3~5g、山药10~12g、鱼肉50~60g、米酒10~12g、醋14~16g、榨菜8~12g、土豆20~35g、胡椒粉18~25g、咸豇豆10~14g、香椿10~12g、黄瓜汁12~16g、干柠檬片8~10g、豆腐果40~60g、火腿肠30~50g、腐竹20~30g、羊肉40~55g、香菜叶6~8g、助剂4~6g、水800~1000g；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。
一种骨头汤制作的麻辣烫的制备方法，其特征在于包括以下几个步骤：
（1）准备高压锅一个，放入猪腿骨、玉米粒、枸杞、百合、山药、蜂蜜、食用盐、米酒、醋、水，大火烧开，熬制50~70min；
（2）将鱼肉放于砧板上，用刀背敲打成鱼肉泥，小心拔除鱼刺，打开（1）所述的高压锅，盛出猪腿骨，加入鱼肉泥，搅拌后盖上锅盖，再次烧开；
（3）准备炒锅一个，将咸豇豆、香椿、榨菜混合倒入炒锅干炒约4~8min；
（4）打开（2）所述的高压锅，将汤汁倒到麻辣烫锅中，同时放入干柠檬片、火腿肠、腐竹、土豆、黄瓜汁、羊肉、豆腐果、助剂和（3）所述的混合材料，盖上锅盖加热锅具，翻滚10~15min，盛出后撒上香菜叶和胡椒粉小容器存放。
Claims (2)
1.一种骨头汤制作的麻辣烫，其特征在于由以下重量份的原料制成：猪腿骨300~350、玉米粒20~30、枸杞10~15、蜂蜜15~20、食用盐20~25、百合3~5、山药10~12、鱼肉50~60、米酒10~12、醋14~16、榨菜8~12、土豆20~35、胡椒粉18~25、咸豇豆10~14、香椿10~12、黄瓜汁12~16、干柠檬片8~10、豆腐果40~60、火腿肠30~50、腐竹20~30、羊肉40~55、香菜叶6~8、助剂4~6、水800~1000；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所述一种骨头汤制作的麻辣烫的制备方法，其特征在于包括以下几个步骤：
（1）准备高压锅一个，放入猪腿骨、玉米粒、枸杞、百合、山药、蜂蜜、食用盐、米酒、醋、水，大火烧开，熬制50~70min；
（2）将鱼肉放于砧板上，用刀背敲打成鱼肉泥，小心拔除鱼刺，打开（1）所述的高压锅，盛出猪腿骨，加入鱼肉泥，搅拌后盖上锅盖，再次烧开；
（3）准备炒锅一个，将咸豇豆、香椿、榨菜混合倒入炒锅干炒约4~8min；
（4）打开（2）所述的高压锅，将汤汁倒到麻辣烫锅中，同时放入干柠檬片、火腿肠、腐竹、土豆、黄瓜汁、羊肉、豆腐果、助剂和（3）所述的混合材料，盖上锅盖加热锅具，翻滚10~15min，盛出后撒上香菜叶和胡椒粉小容器存放。
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