CN104305298A - 制备药膳味凤爪的原料组合物 - Google Patents
制备药膳味凤爪的原料组合物 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
Abstract
本发明公开了一种用于制备药膳味凤爪的原料组合物,包括鸡爪、醋、鸡精、味精、食盐、泡山椒、姜、花椒、蒜和料酒,其特征在于:还包括有黄芪、党参、当归、薄荷、当药、茯苓、甘草、百合、茵陈和淡豆豉。本发明克服了现有的泡山椒凤爪营养成分和口味单一,无法满足人们需求的缺陷,提供一种营养成分和口味丰富,具有药膳味的用于制备药膳味凤爪的原料组合物。
Description
技术领域
本发明属于肉类食品领域,具体涉及一种用于制备药膳味凤爪的原料组合物。
背景技术
泡山椒凤爪近年来受到大家的喜爱,现有的泡凤爪主要以凤爪和泡山椒为主要食材,是四川省传统的汉族名吃,属于川菜系。主要是突出泡菜的酸盐味。肉质滑嫩,咸鲜微辣,回味微酸,山椒味浓郁。将鸡爪用开水过一下去腥味,然后另放水煮到鸡爪熟透,捞起后剔去大骨,倒入整瓶超市里买的泡山椒的液体和半瓶山椒,再加入自家泡菜罐里的泡菜水(如果没有泡菜罐就加纯净水再依个人口味加入适量盐,咸味稍重一点才能入味),盐水以淹过凤爪为宜,然后放冰箱 第二天吃刚好合适。它的特点主要是突出泡菜的酸盐味。
可见,现有的泡山椒凤爪的原料仅包括有常用的调味料、泡山椒和凤爪,营养成分无非是泡山椒和泡凤爪的营养成分,而近年来,人们的健康理念有所上升,单纯的泡山椒和泡凤爪已无法满足人们对健康和口味的众多需求。目前,市场上的药膳食品受到众多人们的喜爱,若是能将泡凤爪做成药膳味,则不仅能满足人们对健康的需求,更能满足人们对口味的需求。
发明内容
本发明要解决的技术问题是针对现有的泡山椒凤爪营养成分和口味单一,无法满足人们需求的缺陷,提供一种营养成分和口味丰富,具有药膳味的用于制备药膳味凤爪的原料组合物。
为了解决上述技术问题,本发明提供如下技术方案: 用于制备药膳味凤爪的原料组合物,包括鸡爪、醋、鸡精、味精、食盐、泡山椒、姜、蒜和料酒,还包括有黄芪、党参、当归、椿皮、薄荷、当药、茯苓、甘草、百合、茵陈和淡豆豉。
采用本发明技术方案的用于制备药膳味凤爪的原料组合物,鸡爪、醋、鸡精、味精、食盐、泡山椒、姜、蒜和料酒作为普通调味品用于腌制鸡爪。黄芪为豆科植物蒙古黄芪或膜荚黄芪的干燥根;春、秋二季采挖,除去须根和根头,晒干;【性味与归经】甘,微温。归肺、脾经;【功能与主治】补气升阳,固表止汗,利水消肿,生津养血,行滞通痹,托毒排脓,敛疮生肌;用于气虚乏力,食少便溏,中气下陷,久泻脱肛,便血崩漏,表虚自汗,气虚水肿,内热消渴,血虚萎黄,半身不遂,痹痛麻木,痈疽难溃,久溃不敛,在中医里被称为中华神药,补气神药。党参:桔梗科植物党参、素花党参或川党参的干燥根;秋季采挖,洗净,晒干;【性味与归经】甘,平。归脾、肺经;【功能与主治】健脾益肺,养血生津。用于脾肺气虚,食少倦怠,咳嗽虚喘,气血不足,面色萎黄,心悸气短,津伤口渴,内热消渴。当归:为伞形科植物当归的干燥根;秋末采挖,除去须根和泥沙,待水分稍蒸发后,捆成小把,上棚,用烟火慢慢熏干;【性味与归经】甘、辛,温。归肝、心、脾经;【功能与主治】补血活血,调经止痛,润肠通便。用于血虚萎黄,眩晕心悸,月经不调,经闭痛经,虚寒腹痛,风湿痹痛,跌扑损伤,痈疽疮疡,肠燥便秘。酒当归活血通经;用于经闭痛经,风湿痹痛,跌扑损伤。薄荷:为唇形科植物薄荷的干燥地上部分;夏、秋二季茎叶茂盛或花开至三轮时,选晴天,分次采割,晒干或阴干;【性味与归经】辛,凉。归肺、肝经。【功能与主治】疏散风热,清利头目,利咽,透疹,疏肝行气;用于风热感冒,风温初起,头痛,目赤,喉痹,口疮,风疹,麻疹,胸胁胀闷。当药:为龙胆科植物瘤毛獐牙菜的干燥全草;夏、秋二季采挖,除去杂质,晒干;【性味与归经】苦,寒。归肝、胃、大肠经;【功能与主治】清湿热,健胃;用于湿热黄疸,胁痛,痢疾腹痛,食欲不振。茯苓:为多孔菌科真菌茯苓的干燥菌核;多于7~9月采挖,挖出后除去泥沙,堆置“发汗”后,摊开晾至表面干燥,再“发汗”,反复数次至现皱纹、内部水分大部散失后,阴干,称为“茯苓个”;或将鲜茯苓按不同部位切制,阴干,分别称为“茯苓块”和“茯苓片”;【性味与归经】甘、淡,平。归心、肺、脾、肾经;【功能与主治】利水渗湿,健脾,宁心。用于水肿尿少,痰饮眩悸,脾虚食少,便溏泄泻,心神不安,惊悸失眠。甘草:为豆科植物甘草,胀果甘草或光果甘草的干燥根和根茎。春、秋二季采挖,除去须根,晒干;【性味与归经】甘,平。归心、肺、脾、胃经;【功能与主治】补脾益气,清热解毒,祛痰止咳,缓急止痛,调和诸药。用于脾胃虚弱,倦怠乏力,心悸气短,咳嗽痰多,脘腹、四肢挛急疼痛,痈肿疮毒,缓解药物毒性、烈性。百合:为百合科植物卷丹、百合或细叶百合的干燥肉质鳞叶;秋季采挖,洗净,剥取鳞叶,置沸水中略烫,干燥;【性味与归经】甘,寒;归心、肺经;【功能与主治】养阴润肺,清心安神。用于阴虚燥咳,劳嗽咳血,虚烦惊悸,失眠多梦,精神恍惚。茵陈:为菊科植物滨蒿或茵陈蒿的干燥地上部分;春季幼苗高6~10cm时采收或秋季花蕾长成至花初开时采割,除去杂质和老茎,晒干。春季采收的习称“绵茵陈”,秋季采割的称“花茵陈”;【性味与归经】苦、辛,微寒。归脾、胃、肝、胆经;【功能与主治】清利湿热,利胆退黄。用于黄疸尿少,湿温暑湿,湿疮瘙痒。淡豆豉:为豆科植物大豆的成熟种子的发酵加工品;【性味与归经】苦、辛,凉。归肺、胃经;【功能与主治】解表,除烦,宣发郁热。用于感冒,寒热头痛,烦躁胸闷,虚烦不眠。
黄芪、党参、当归三味补气、补血的神药配伍,与泡椒凤爪结合,其补气、补血效果更佳,且党参、当归的药膳味极浓,是众多人们的喜爱味道之一。薄荷回味清凉,为泡山椒的辣味提供清凉后味,在初进食时体味辣味带来的鲜爽,在进食后体味薄荷带来的清凉,缓解辣味。当药、茯苓、甘草、茵陈四药配伍,具有健胃消食、清热解毒、促进食欲的作用,由于辣椒带来的辣味体验上火,四味药可缓解其上火症状,清热解毒,促进食欲,且具有健胃的作用,对人体的保健作用明显。百合、淡豆豉,作为清热解毒的候补药,既进一步补充清热解毒,起保健作用,且淡豆豉味道浓郁,增加口味体验。
进一步,所述原料组合物的质量份数比例为:醋2-10份、鸡精2-10份、味精2-10份、食盐2-10份、泡山椒2-20份、姜2-10份、蒜2-10份、料酒2-10份、黄芪10-30份、党参10-30份、当归10-50份、薄荷5-20份、当药10-30份、茯苓10-30份、甘草5-20份、百合10-50份、茵陈5-20、淡豆豉5-20份。
进一步,所述原料组合物的质量份数比例为:醋3-5份、鸡精3-5份、味精3-5份、食盐3-5份、泡山椒8-12份、姜3-5份、蒜3-5份、料酒3-5份、黄芪15-20份、党参15-20份、当归20-40份、薄荷10-15份、当药15-20份、茯苓15-20份、甘草10-15份、百合20-40份、茵陈8-12份、淡豆豉8-12份。
进一步,所述原料组合物的质量份数比例为:醋4份、鸡精4份、味精4份、食盐4份、泡山椒10份、姜4份、蒜4份、料酒4份、黄芪17份、党参17份、当归30份、薄荷13份、当药17份、茯苓17份、甘草13份、百合30份、茵陈10份、淡豆豉10份。
通过实验证实,上述配料比例其口味浓郁,营养丰富。
具体实施方式
本发明用于制备药膳味凤爪的原料组合物的各实施例的质量份数比例见表1:
表1
以上单位均为g,现以上述实施例三为例,说明本发明的制作方法:
(一) 制备调味料:取醋4g、鸡精4g、味精4g、食盐4g、泡山椒35g、姜4g、蒜4g、料酒4g,姜为老姜,切为姜片,厚度为2mm,蒜切为蒜块,混合制成调味混合物;
(二) 制备中药腌料:取黄芪17g、党参17g、当归30g、薄荷13g、当药17g、茯苓17g、甘草13g、百合30g、茵陈10g,放置于陶瓷煮锅中,放置纯净水328g,浸泡30min;
① 第一次提取:浸泡之后,煎煮提取1.5h,用100目筛网过滤,得到第一次提取液;
② 第二次提取:第一次提取过后的滤渣,再加入300g纯净水,煎煮提取2h,用100目筛网过滤,得到第二次提取液;
③ 合并第一次提取液和第二次提取液转入浓缩罐中,浓缩至浓度为50%的浓缩液,批量生产使用浓缩罐可采用北京瑞纳旭邦科技有限公司生产的真空减压浓缩罐,其主要参数为:蒸汽压力,≤0.15 Mpa,真空度,≤700 mmHg,加热面积为0.4 M2,家中制备可直接放置于煎煮锅中煎煮蒸发水分,直至浓缩液的浓度为50%,得到中药腌料;
(三) 制备主料:取鸡爪100g,去除爪尖,冷自来水下锅煮开后,去除浮渣,捞出后,再重新烧开水,开水下鸡爪,煮至8分熟,捞出备用;
(四) 将备好的主料鸡爪放置于制备好的调味混合物中,再取花椒12g放置其中,密封腌制10天;
(五) 腌制10天之后,再揭盖将制备的中药腌料加入调味混合物中,继续密封腌制40天;
(六) 揭盖、过滤,去除滤液,取腌制好的泡椒凤爪和淡豆豉10g混合均匀;
(七) 装袋、杀菌、入库,即得到成品。
以下是利用本发明是实施例制得的成品的理化试验;
实验一:
理化试验,均采用2010年中国药典对各药材的检测方法进行检测:
标准要求,供试品均需在在与对照品色谱相应的位置上,显相同颜色的荧光斑点,经试验证明,本发明制得的成品均可显示相同的荧光斑点,区别仅在于荧光斑点的亮度不同而已,以下对个实施例的荧光斑点亮度进行说明,见表2所示:以与对照品的亮度相同为标准以10分为标准打分;
表2
以上单位均为分,由上表可见,本发明制得的成品均可显示各药材的荧光斑点,且药材含量越大,荧光斑点越明显。
实验二:
对本发明制得的成品的口味进行实验,口味以淡、合适、辣作为评判的依据进行描述,分为10组人进行分别体验,结果见表3:
表3
由此可见,以实施例三的口味最适合大众口味。
对于本领域的技术人员来说,在不脱离本发明结构的前提下,还可以作出若干变形和改进,这些也应该视为本发明的保护范围,这些都不会影响本发明实施的效果和专利的实用性。
Claims (4)
1.用于制备药膳味凤爪的原料组合物,包括鸡爪、醋、鸡精、味精、食盐、泡山椒、姜、花椒、蒜和料酒,其特征在于:还包括有黄芪、党参、当归、薄荷、当药、茯苓、甘草、百合、茵陈和淡豆豉。
2.如权利要求1所述用于制备药膳味凤爪的原料组合物,其特征在于:所述原料组合物的质量份数比例为:鸡爪50-150份、醋2-10份、鸡精2-10份、味精2-10份、食盐2-10份、泡山椒10-50份、姜2-10份、花椒5-15份、蒜2-10份、料酒2-10份、黄芪10-30份、党参10-30份、当归10-50份、薄荷5-20份、当药10-30份、茯苓10-30份、甘草5-20份、百合10-50份、茵陈5-20、淡豆豉5-20份。
3.如权利要求2所述用于制备药膳味凤爪的原料组合物,其特征在于:所述原料组合物的质量份数比例为:鸡爪80-120份、醋3-5份、鸡精3-5份、味精3-5份、食盐3-5份、泡山椒20-40份、姜3-5份、花椒10-13份、蒜3-5份、料酒3-5份、黄芪15-20份、党参15-20份、当归20-40份、薄荷10-15份、当药15-20份、茯苓15-20份、甘草10-15份、百合20-40份、茵陈8-12份、淡豆豉8-12份。
4.如权利要求3所述用于制备药膳味凤爪的原料组合物,其特征在于:所述原料组合物的质量份数比例为:鸡爪100份、醋4份、鸡精4份、味精4份、食盐4份、泡山椒35份、姜4份、花椒12份、蒜4份、料酒4份、黄芪17份、党参17份、当归30份、薄荷13份、当药17份、茯苓17份、甘草13份、百合30份、茵陈10份、淡豆豉10份。
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