CN104247937A - 一种小山羊药膳火锅的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种小山羊药膳火锅的制作方法。小山羊药膳火锅是通过以下制作方法实现的：由火锅汤汁与火锅主料组成一种小山羊药膳火锅的制作方法，其特征在于火锅汤汁主要含有由清水、鸡、鸭、火腿、火腿棒子骨、鲜贝、猪排骨、羊杂骨、生姜、料酒和中药药膳煮制成，火锅主料主要由生姜末，大蒜末、洋葱末、食盐、味精、麻油、白酒、胡椒粉混合均匀，将小山羊羔肉放入其中腌制而成，火锅汤汁与火锅主料比例为：1∶0.2-0.5，火锅主料放入煮沸火锅汤汁中煮沸1-10分钟。火锅汤汁中清水与鸡、鸭、火腿、火腿棒子骨、鲜贝、猪排骨、羊杂骨、生姜、料酒之间的比例在：清水0.075-0.1鸡，0.075-0.1鸭，0.05-0.075火腿，0.05-0.075火腿棒子骨，0.025-0.05鲜贝，0.075-0.1猪排骨，0.075-0.1羊杂骨0.002-0.004生姜，0.0025-0.005料酒。
Description
技术领域
本发明属食品加工制作，具体涉及一种小山羊药膳火锅的制作方法。
背景技术
人类吃羊肉己有数千年历史，是家喻户晓的滋补膳食。药膳是用药物和 食物相配合，通过烹制加工，成为既是药物、又是食物的美味佳肴。它具有保健强身，防病治病， 延年益寿的作用，是宝贵的文化遗产，对中华民族的繁衍昌盛和身体健康起到了重要作用，是中 国饮食文化对世界饮食文化的独特贡献。随着文化水平的提高，人们日益对饮食营养和养生保健 的迫切要求。
发明内容
本发明的目的在于发明一种能工业化生产、制作统一口味的小山羊药膳火锅 汤汁和火锅主料，及采用小山羊药膳火锅汤汁和火锅主料制作小山羊药膳火锅的制作方法。
本发明小山羊药膳火锅是通过以下制作方法实现的：由火锅汤汁与火锅主料组成一种小 山羊药膳火锅的制作方法，其特征在于火锅汤汁主要含有由清水、鸡、鸭、火腿、火腿棒子骨、 鲜贝、猪排骨、羊杂骨、生姜、料酒和中药药膳煮制成，火锅主料主要由生姜末，大蒜末、洋葱 末、食盐、味精、麻油、白酒、胡椒粉混合均匀，将小山羊羔肉放入其中腌制而成，火锅汤汁与 火锅主料比例为：1∶0.2-0.5，火锅主料放入煮沸火锅汤汁中煮沸1-10分钟。火锅汤汁中清水与 鸡、鸭、火腿、火腿棒子骨、鲜贝、猪排骨、羊杂骨、生姜、料酒之间的比例在：清水0.075-0.1，鸡 0.075-0.1，鸭0.05-0.075，火腿0.05-0.075，火腿棒子骨 0.025-0.05，鲜 贝0.075-0.1，猪排骨 0.075-0.1，羊杂骨0.002-0.004[生姜]∶0.0025-0.005[料酒]范围。
在汤汁中中药药膳本质上含有山药、党参、高良姜、金樱子、南沙参、太子参、荜茇、砂仁、 肉丛蓉、白芷、麦门冬、灵芝草、菟丝子、白豆蔻、香叶、当归、芡实、薏苡仁、黄精、草果、 丁香、枸杞子、大枣、黄芪、桂圆、威灵仙、佛手柑、川芎、沙苑子和淫羊藿，将其用干净沙布 装好扎口，放入清汤中煮60-100分钟。中药药膳中的山药∶党参∶高良姜∶金樱子∶南沙参∶太子参∶ 荜茇∶砂仁∶肉丛蓉∶白芷∶麦门冬∶灵芝草∶菟丝子∶白豆蔻∶香叶∶当归∶芡实∶薏苡仁∶黄精∶草果∶丁 香∶枸杞子∶大枣∶黄芪∶桂圆∶威灵仙∶佛手柑∶川芎∶沙苑子∶淫羊藿＝1山药0.5-0.75，党参0.25-0.6，高良姜 0.25-0.5，金樱子 0.5-0.75，南沙参 0.3-0.6，太子参0.05-0.25荜茇， 0.1-0.3[砂仁0.25-0.5，肉丛蓉0.15-0.4，白芷0.25-0.75，麦门冬0.1-0.25，灵芝草0.5-0.75，菟丝子0.1-0.3，白豆蔻 0.05-0.2，香叶]0.25-1，当归0.45-0.8，芡实0.5-1.5，薏苡仁 0.4-0.75，黄精0.1-0.4，草果0.1-0.3，丁香0.25-0.75，枸杞子0.4-0.75，大枣 0.5-0.75，黄芪 0.25-0.5，桂圆0.3-0.5，威灵仙]0.1-0.5，佛手柑 0.15-0.4，川芎]0.1-0.3，沙苑子0.3-0.6[淫羊藿]。
火锅主料中小山羊肉与生姜末、大蒜末、洋葱末、食盐、味精、麻油、白酒、胡椒粉之间的 比例在1[小山羊肉]∶0.004-0.01[生姜末]∶0.004-0.004[大蒜末]∶0.001[洋葱末]∶ 0.002-0.004[食盐]∶0.001-0.004[味精]∶0.01-0.04[麻油]∶0.004-0.01[白酒]∶0.001-0.004[胡 椒粉]范围。小山羊羔肉腌制时间最好为30-60分钟，小山羊羔肉在汤汁中煮沸时间最好为5-10分 钟。
本发明采用精选小山羊羔为火锅主料，辅以家畜、禽、水产品、蔬菜、干果及多种 天然中药材为火锅汤汁，其整体火锅汤汁稠、乳白，有特殊的药醇香味，火锅主料小羊肉久烫不 老，皮脆肉嫩，不膻不腻，味美异常，还具有补益脾肾、暖胃扶阳、改善疲倦乏力等功效。
火锅汤汁煮制：将母鸡、老鸭、宰杀去毛、内脏、头、脚，清洗干净，火腿、火腿棒子骨、 鲜贝、猪排骨、羊杂骨分别清洗干净。汤锅放炉上，将羊杂骨、猪排骨、鲜贝、火腿棒子骨、火 腿、母鸡、老鸭、生姜(去皮、拍破)、料酒依次放入汤锅中，加入适量清水(水一次性放足)， 用旺火烧沸、撇去浮沫，保持火势煮90——120分钟。煮制火锅汤汁中清水与母鸡、老鸭、火腿、 火腿棒子骨、鲜贝、猪排骨、羊杂骨、生姜、料酒之间的比例在清水0.075-0.1，母鸡0.075-0.1，老鸭 0.05-0.075，火腿0.05-0.075，火腿棒子骨0.025-0.05，鲜贝0.075-0.1，猪排骨0.075-0.1，羊杂骨0.002-0.004，生姜0.0025-0.005，料酒范围；之后火锅汤汁中再加入中药药膳包含有：山药、党参、高良姜、金樱子、南沙参、太子参、荜茇、砂 仁、肉丛蓉、白芷、麦门冬、灵芝草、菟丝子、白豆蔻、香叶、当归、芡实、薏苡仁、黄精、草 果、丁香、枸杞子、大枣、黄芪、桂圆、威灵仙、佛手柑、川芎、沙苑子、淫羊藿，以上均6-10克，中药药膳用 干净沙布袋装好扎口后放入火锅汤汁中煮制。
中药药膳中的山药∶党参∶高良姜∶金樱子∶南沙参∶太子参∶荜茇∶砂仁∶肉丛蓉∶白芷∶麦门冬∶ 灵芝草∶菟丝子∶白豆蔻∶香叶∶当归∶芡实∶薏苡仁∶黄精∶草果∶丁香∶枸杞子∶大枣∶黄芪∶桂圆∶威灵 仙∶佛手柑∶川芎∶沙苑子∶淫羊藿＝1[山药]∶0.5-0.75[党参]∶0.25-0.6[高良姜]∶0.25-0.5[金 樱子]∶0.5-0.75[南沙参]∶0.3-0.6[太子参]，0.05-0.25，荜茇0.1-0.3[砂仁]∶0.25-0.5[肉 丛蓉]∶0.15-0.4[白芷]∶0.25-0.75[麦门冬]∶0.1-0.25[灵芝草]∶0.5-0.75[菟丝子]∶0.1-0.3[白 豆蔻]∶0.05-0.2[香叶]∶0.25-1[当归]∶0.45-0.8[芡实]∶0.5-1.5[薏苡仁]∶0.4-0.75[黄精]∶ 0.1-0.4[草果]∶0.1-0.3[丁香]∶0.25-0.75[枸杞子]∶0.4-0.75[大枣]∶0.5-0.75[黄芪]∶ 0.25-0.5[桂圆]∶0.3-0.5[威灵仙]∶0.1-0.5佛手柑[]∶0.15-0.4[川芎]∶0.1-0.3[沙苑子]∶ 0.3-0.6[淫羊藿]范围。
将适量煮制好的火锅汤汁盛入火锅中煮沸，火锅汤汁与火锅主料比例为：1∶0.2-0.5，腌制好 小山羊羔肉放入火锅中煮沸5-10分钟，即可食用，小山
羊羔肉在火锅汤汁中煮沸时间最好为3-5分钟。
具体实施方式
实施例：(在夏天时)宰杀洗净的云南山区特有的小山羊羔肉5公斤，带皮 骨砍成小块，用生姜末30g、大蒜末30g、洋葱末30g、食盐15g、味精10g、麻油100g、白酒30g、 胡椒粉10g拌匀、腌制30-60分钟制成火锅主料待用。
将25公斤清水放入汤锅中，加入母鸡1500g、鸭1500g、火腿1000g、火腿棒子骨1500g、鲜 贝500g、猪排骨1500g、羊杂骨1500g、用旺火烧沸、撇去浮沫，下姜块50g(拍破)、料酒50g。 把装有山药20g、党参12g、高良姜8g、金樱子6g、南沙参12g、太子参8g、荜茇2g、砂仁3g、 肉丛蓉8g、白芷4g、麦门冬8g、灵芝草3g、菟丝子12g、白豆蔻3g、香叶1g、当归10g、芡实 12g、薏苡仁15g、黄精10g、草果3g、丁香2g、枸杞子8g、大枣8g、黄芪10g、桂圆5g、威灵 仙6g、佛手柑3g、川芎4g、沙苑子5g、淫羊藿5g和柑皮5g组成的中药药膳用洗净的沙布袋装 好，放入汤锅中保持火势煮90-120分钟后，把汤锅中的鸡、鸭、火腿、火腿棒子骨、鲜贝、猪排 骨、羊杂骨、生姜捞出另作他用，中药药膳包丢去不用，将汤面浮油、浮沫除尽，即成为火锅汤 汁。将适量煮制好的汤汁盛入火锅中煮沸，再把适量腌制好的小山羊羔肉放入火锅中煮沸3-5分 钟，即可食用。
Claims (2)
1.一种小山羊药膳火锅的制作方法，其特征在于火锅汤汁主要含有由清水、鸡、鸭、火腿、火腿棒子骨、 鲜贝、猪排骨、羊杂骨、生姜、料酒和中药药膳煮制成，火锅主料主要由生姜末，大蒜末、洋葱 末、食盐、味精、麻油、白酒、胡椒粉混合均匀，将小山羊羔肉放入其中腌制而成，火锅汤汁与 火锅主料比例为：1∶0.2-0.5，火锅主料放入煮沸火锅汤汁中煮沸5-10分钟，火锅汤汁中清水与 鸡、鸭、火腿、火腿棒子骨、鲜贝、猪排骨、羊杂骨、生姜、料酒之间的比例在：1[清水]∶ 0.075-0.1[鸡]∶0.075-0.1[鸭]∶0.05-0.075[火腿]∶0.05-0.075[火腿棒子骨]∶0.025-0.05[鲜 贝]∶0.075-0.1[猪排骨]∶0.075-0.1[羊杂骨]∶0.002-0.004[生姜]∶0.0025-0.005[料酒]范围。
2.根据权利要求1所述的一种小山羊药膳火锅的制作方法，其特征在于在汤汁中中药药膳本质上含有山药、党参、高良姜、金樱子、南沙参、太子参、荜茇、砂仁、 肉丛蓉、白芷、麦门冬、灵芝草、菟丝子、白豆蔻、香叶、当归、芡实、薏苡仁、黄精、草果、 丁香、枸杞子、大枣、黄芪、桂圆、威灵仙、佛手柑、川芎、沙苑子和淫羊藿，将其用干净沙布 装好扎口，放入清汤中煮60-100分钟，中药药膳中的山药党参、高良、姜金樱子、南沙参、太子参、荜茇、砂仁、肉丛蓉、白芷、麦门冬、灵芝草、菟丝、白豆蔻、香叶、当归、芡实薏苡仁、黄精、草果、丁 香、枸杞子、大枣、黄芪、桂圆、威灵仙佛手柑、川芎、沙苑子、淫羊藿＝1[山药]、0.5-0.75[党参]、 0.25-0.6高良、0.25-0.5[金樱子] 0.5-0.75[南沙参] 0.3-0.6[太子参] 0.05-0.25[荜茇0.1-0.3[砂仁0.25-0.5[肉丛蓉、0.15-0.4[白芷] 0.25-0.75[麦门冬]、0.1-0.25[灵芝草] 0.5-0.75[菟丝子]∶0.1-0.3[白豆蔻]∶0.05-0.2[香叶]∶0.25-1[当归]∶0.45-0.8[芡实]∶ 0.5-1.5[薏苡仁]∶0.4-0.75[黄精]∶0.1-0.4[草果]∶0.1-0.3[丁香]∶0.25-0.75[枸杞子]∶ 0.4-0.75[大枣]∶0.5-0.75[黄芪]∶0.25-0.5[桂圆]∶0.3-0.5[威灵仙]∶0.1-0.5[佛手柑]∶ 0.15-0.4[川芎]∶0.1-0.3[沙苑子]∶0.3-0.6[淫羊藿]；火锅主料中小山羊肉与生姜末、大蒜末、洋葱末、食盐、味精、麻油、白酒、胡椒粉之间的 比例在1[小山羊肉]∶0.004-0.01[生姜末]∶0.004-0.004[大蒜末]∶0.001[洋葱末]∶ 0.002-0.004[食盐]∶0.001-0.004[味精]∶0.01-0.04[麻油]∶0.004-0.01[白酒]∶0.001-0.004[胡 椒粉]范围，小山羊羔肉腌制时间最好为30-60分钟，小山羊羔肉在汤汁中煮沸时间最好为5-10分 钟。
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266107A (zh) * | 2015-11-01 | 2016-01-27 | 宁夏陇夏红清真食品股份有限公司 | 枸杞火锅底料 |
| CN105285889A (zh) * | 2015-11-23 | 2016-02-03 | 成都锦汇科技有限公司 | 一种清汤火锅底料的制备方法 |
| CN105285890A (zh) * | 2015-11-23 | 2016-02-03 | 成都锦汇科技有限公司 | 清汤火锅底料及其制备方法 |
| CN105285891A (zh) * | 2015-11-23 | 2016-02-03 | 成都锦汇科技有限公司 | 一种清汤火锅底料及其制备方法 |
| CN106538982A (zh) * | 2016-11-15 | 2017-03-29 | 秀山县培君餐饮文化有限公司 | 一种清汤羊肉的制备方法 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105266107A (zh) * | 2015-11-01 | 2016-01-27 | 宁夏陇夏红清真食品股份有限公司 | 枸杞火锅底料 |
| CN105285889A (zh) * | 2015-11-23 | 2016-02-03 | 成都锦汇科技有限公司 | 一种清汤火锅底料的制备方法 |
| CN105285890A (zh) * | 2015-11-23 | 2016-02-03 | 成都锦汇科技有限公司 | 清汤火锅底料及其制备方法 |
| CN105285891A (zh) * | 2015-11-23 | 2016-02-03 | 成都锦汇科技有限公司 | 一种清汤火锅底料及其制备方法 |
| CN106538982A (zh) * | 2016-11-15 | 2017-03-29 | 秀山县培君餐饮文化有限公司 | 一种清汤羊肉的制备方法 |
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