CN104041867A - 一种中草药调配的麻辣烫汤料及其制备方法 - Google Patents
一种中草药调配的麻辣烫汤料及其制备方法 Download PDFInfo
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Abstract
一种中草药调配的麻辣烫汤料，由以下重量份的原料制成：酸豆角20～30、枸杞10～14、丹参10～12、甲鱼壳60～70、泥鳅15～20、白豆蔻8～10、砂仁15～18、松子10～14、海苔6～8、银鱼干8～14、米糠油20～25、水芹菜14～18、白芝麻4～6、醋14～16、木瓜20～24、甘草8～10、茴香6～8、干红辣椒10～15、板栗20～22、田鸡肉30～40、虾皮6～10、海参8～12、食盐18～22、白糖8～10、白果8～12、助剂和水；本发明的麻辣烫汤汁，一改传统麻辣烫汤汁辣油过重，口味太杂、辛辣、麻牙的特点，给人清新脱俗，养生的感觉。
Description
技术领域
本发明是关于一种中草药调配的麻辣烫汤料及其制备方法，属于食品中麻辣烫的工艺技术领域。
背景技术
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。
制作麻辣烫，其实也简单，青菜鱼肉，不论荤素，不论是不是相干，它都被穿在细细的签子上，一股脑儿地推进高温里，真正是赴汤蹈火。没有什么讲究的烹调过程，它们就这样粗糙地被搅和在一起，沾染了彼此的味道，再也不能分开。
发明内容
一种中草药调配的麻辣烫汤料，其特征在于由以下重量份的原料制成：酸豆角20~30、枸杞10~14、丹参10~12、甲鱼壳60~70、泥鳅15~20、白豆蔻8~10、砂仁15~18、松子10~14、海苔6~8、银鱼干8~14、米糠油20~25、水芹菜14~18、白芝麻4~6、醋14~16、木瓜20~24、甘草8~10、茴香6~8、干红辣椒10~15、板栗20~22、田鸡肉30~40、虾皮6~10、海参8~12、食盐18~22、白糖8~10、白果8~12、助剂和水；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。
一种中草药调配的麻辣烫汤料的制备方法，其特征在于包括以下几个步骤：
（1）将甲鱼壳敲碎成块，将泥鳅、田鸡肉处理干净后和甲鱼壳一同放入高压锅，同时加入丹参、枸杞、甘草、银鱼干、醋、白果、水芹菜、海参、白糖和水，煮炖70~80min，过滤得汤汁；
（2）将炒熟的板栗、松子去壳得果仁和烘干海苔一起磨粉并混合，之后加入虾皮混匀后备用；
（3）准备平底锅一个，米糠油铺底，烧至七分熟，把白芝麻、酸豆角、砂仁、白豆蔻、茴香、干红辣椒倒入锅里爆炒8~15min；
（4）取木瓜果肉榨汁，将所得果汁和食盐、助剂、（2）所述的混合备用粉料一起加入（1）所述的汤汁中，加热搅拌，沸腾后倒入（3）所述的调味料，沸腾状态持续15~20min至材料完全融合即可。
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：麻辣烫的精髓不在于煮，而在于汤料，好的汤料不但可以使涮出的主料好吃，还决定了一道麻辣烫的质量和营养，本发明的麻辣烫汤汁，使用了各种中草药精心熬制，甲鱼壳从甲鱼得来，具有极强的药用价值，有劳热骨蒸，阴虚风动等功效，利用高压锅熬制成汤汁代替传统肉制汤类，更有营养，调味有茴香、豆蔻、干红辣椒等一个都不能少，利用米糠油爆炒炸香，再混合入味，一改传统麻辣烫汤汁辣油过重，口味太杂、辛辣、麻牙的特点，给人清新脱俗，养生的感觉。
具体实施方式
一种中草药调配的麻辣烫汤料，其特征在于由以下重量份的原料制成：酸豆角20~30g、枸杞10~14g、丹参10~12g、甲鱼壳60~70g、泥鳅15~20g、白豆蔻8~10g、砂仁15~18g、松子10~14g、海苔6~8g、银鱼干8~14g、米糠油20~25g、水芹菜14~18g、白芝麻4~6g、醋14~16g、木瓜20~24g、甘草8~10g、茴香6~8g、干红辣椒10~15g、板栗20~22g、田鸡肉30~40g、虾皮6~10g、海参8~12g、食盐18~22g、白糖8~10g、白果8~12g、助剂和水；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。
一种中草药调配的麻辣烫汤料的制备方法，其特征在于包括以下几个步骤：
（1）将甲鱼壳敲碎成块，将泥鳅、田鸡肉处理干净后和甲鱼壳一同放入高压锅，同时加入丹参、枸杞、甘草、银鱼干、醋、白果、水芹菜、海参、白糖和水，煮炖70~80min，过滤得汤汁；
（2）将炒熟的板栗、松子去壳得果仁和烘干海苔一起磨粉并混合，之后加入虾皮混匀后备用；
（3）准备平底锅一个，米糠油铺底，烧至七分熟，把白芝麻、酸豆角、砂仁、白豆蔻、茴香、干红辣椒倒入锅里爆炒8~15min；
（4）取木瓜果肉榨汁，将所得果汁和食盐、助剂、（2）所述的混合备用粉料一起加入（1）所述的汤汁中，加热搅拌，沸腾后倒入（3）所述的调味料，沸腾状态持续15~20min至材料完全融合即可。
Claims (2)
1.一种中草药调配的麻辣烫汤料，其特征在于由以下重量份的原料制成：酸豆角20~30、枸杞10~14、丹参10~12、甲鱼壳60~70、泥鳅15~20、白豆蔻8~10、砂仁15~18、松子10~14、海苔6~8、银鱼干8~14、米糠油20~25、水芹菜14~18、白芝麻4~6、醋14~16、木瓜20~24、甘草8~10、茴香6~8、干红辣椒10~15、板栗20~22、田鸡肉30~40、虾皮6~10、海参8~12、食盐18~22、白糖8~10、白果8~12、助剂和水；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所述一种中草药调配的麻辣烫汤料的制备方法，其特征在于包括以下几个步骤：
（1）将甲鱼壳敲碎成块，将泥鳅、田鸡肉处理干净后和甲鱼壳一同放入高压锅，同时加入丹参、枸杞、甘草、银鱼干、醋、白果、水芹菜、海参、白糖和水，煮炖70~80min，过滤得汤汁；
（2）将炒熟的板栗、松子去壳得果仁和烘干海苔一起磨粉并混合，之后加入虾皮混匀后备用；
（3）准备平底锅一个，米糠油铺底，烧至七分熟，把白芝麻、酸豆角、砂仁、白豆蔻、茴香、干红辣椒倒入锅里爆炒8~15min；
（4）取木瓜果肉榨汁，将所得果汁和食盐、助剂、（2）所述的混合备用粉料一起加入（1）所述的汤汁中，加热搅拌，沸腾后倒入（3）所述的调味料，沸腾状态持续15~20min至材料完全融合即可。
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