CN104366408A - 一种麻辣田螺火锅底料及制备方法 - Google Patents
一种麻辣田螺火锅底料及制备方法 Download PDFInfo
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- CN104366408A CN104366408A CN201410655141.7A CN201410655141A CN104366408A CN 104366408 A CN104366408 A CN 104366408A CN 201410655141 A CN201410655141 A CN 201410655141A CN 104366408 A CN104366408 A CN 104366408A
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- chafing dish
- bottom flavorings
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Abstract
一种麻辣田螺火锅底料及制备方法,所述麻辣田螺火锅底料原料及重量配比分别是:郫县豆瓣酱350克、干辣椒节120克、干花椒40克、八角5克、桂皮5克、砂仁5克、山柰3克、白豆蔻5克、肉豆蔻5克、香叶2克、小茴香3克、白芷3克、排草3克、豆豉15克、葱段30克、姜片30克、蒜瓣40克、泡子姜片30克、泡椒50克、冰糖10克、熟化菜油550克;调味原料:盐10克、料酒50克、米酒汁30克、胡椒粉3克、鸡精5克、香菜段3克。以上所选用的火锅汤卤中的各种原料的营养作用各异,具有滋补健身、散寒祛湿、开胃促食的功效。具有麻辣香鲜、螺肉细嫩、味浓汁香的特点,具有增香、增辣、增色、增咸、去腥、解腻、和味、助食欲的积极效果。
Description
技术领域
本发明涉及火锅底料领域,具体涉及一种麻辣田螺火锅底料及制备方法。
背景技术
目前在火锅店里出现的有骨头浓汤底料、鱼汤底料、仔鸡汤底料等。骨头浓汤火锅底料浓香,有助于缺钙人群,营养成分高;鱼汤底料,鱼,明目作用,鱼汤有滋补作用;仔鸡汤底料,清谈、香、不易上火。还有一些专门针对女性的火锅底料,如鸽子汤底料,滋阴作用。现有技术中,有很多火锅底料的做法,制作方法大同小异。火锅底料味道的好坏关键在于选料,香料的配比,火候的掌握。比如选用价格低廉的牛油,炒出的火锅底料味道就会有很大差别,这样的味道不香,有各种怪味,涮菜的时候也容易起泡等。如果香料的配比不好,影响火锅的味道,香味不正。制作火锅底料火候掌握不好,制作出的火锅底料香味就会不好,不容易散发出来。另外,根据主要食材的不同特点,设计相应的底料配方,将会使主要食材的食用效果明显提升。
发明内容
本发明的目的在于提供一种适用以鲜活田螺为主要食材的火锅底料,具有麻辣香鲜、螺肉细嫩、味浓汁香的特点,具有增香、增辣、增色、增咸、去腥、解腻、和味、助食欲的积极效果。
本发明采用了这样的技术方案:所述麻辣田螺火锅底料原料及重量配比分别是:郫县豆瓣酱350克、干辣椒节120克、干花椒40克、八角5克、桂皮5克、砂仁5克、山柰3克、白豆蔻5克、肉豆蔻5克、香叶2克、小茴香3克、白芷3克、排草3克、豆豉15克、葱段30克、姜片30克、蒜瓣40克、泡子姜片30克、泡椒50克、冰糖10克、熟化菜油550克;
调味原料:盐10克、料酒50克、米酒汁30克、胡椒粉3克、鸡精5克、香菜段3克;
制备方法:其制备方法是为以下步骤:步骤一)、把八角5克、桂皮5克、砂仁5克、山柰3克、白豆蔻5克、肉豆蔻5克、香叶2克、小茴香3克、白芷3克、排草3克,去除杂质,用凉白开水迅速淘洗,沥去水液,晒干后分别制成粉,获得火锅底料粉;
步骤二)、在铁锅内加入熟化菜油550克,加热;投入获得火锅底料粉;保持温度为70℃左右;加入郫县豆瓣酱350克、干辣椒节120克、干花椒40克、豆豉15克、葱段30克、姜片30克、蒜瓣40克、泡子姜片30克、泡椒50克、冰糖10克煸炒至微黄;即可获得火锅底料;
步骤三)、在步骤二)所获火锅底料中加入调味原料:盐10克、料酒50克、米酒汁30克、胡椒粉3克、鸡精5克、香菜段3克,并搅拌,即可得成品。
本发明选择的火锅底料原料中:
郫县豆瓣酱:在火锅中不仅具有增香、增辣、增色、增咸、去腥、解腻、和味作用,还能使卤汁色泽红艳,回味悠长。
干辣椒:辣椒含有多种辣椒碱和色素,以及维生素C等物质,辣味的主要成分有辣椒碱和二氢辣椒碱所组成。干辣椒味辛性热,温中散寒。在火锅中具有增强辣味,增加汤卤色泽,压抑异味,增香去腥,开胃促食的作用。
干花椒:花椒含有花椒油香烃、香叶醇等,麻味的主要成分为山椒脑。花椒味辛,性温,温中散寒。在火锅中除产生麻味外,还具有增香、压异、去腥、解腻、增味的作用。
八角:主要成分为茴香脑、茴香醇、茴香酮等,味辛、性温。有散寒健胃,理气镇痛之功效,在火锅中具有增香、去腥、解腻、促鲜、助食欲的作用。
桂皮:含有挥发油,油中的主要成分为肉桂醛、醋酸、肉桂脂、甘露糖等,味辛甘,性热,有温肾、助阳、活血、止痛、散寒之功效。在火锅中具有增香、去异、增鲜、防腐的作用。
砂仁:含有挥发油,其主要成分为柠檬烯。味辛,性温,有暖胃健脾,行气消食之功效。在火锅中具有增香、解腻、去腥的作用。
山奈:主要成分为龙脑。味辛,性温。在调中下气,助消化,行气止痛之功效。在火锅中具有压异、解腻、增香、和味的作用。
白豆蔻:含有挥发油,油中主要成分为丁香酚、右旋龙脑、右旋樟脑等,味辛,性温。有暖胃消失,理气解酒,止呕镇痛之功效。
肉豆蔻:含有挥发油,其主要成分为肉豆蔻醚,味辛,性温。有健脾暖胃,祛寒燥湿之功效。在火锅中具有增香、压异、去膻的作用。
香叶:含有挥发油,其主要成分为芳樟醇。味辛,性温。有散寒镇痛,暖胃健脾之功效。在火锅中具有压异、去腥、增香的作用。
小茴香:含有挥发油,主要成分为茴香脑。茴香酮等。味辛,性温。有祛风散寒,理气和胃之功效。在火锅中具有压腥、增香的作用。
白芷:根部主要成分为当归素、白当归素等。味辛,性温。有祛寒止痛,解毒除湿之功效。在火锅中具有去腥、压异、增香、解腻的作用。
排草:味辛,性甘。有散寒镇痛,止咳之功效。在火锅中具有和味、防腐的作用。
豆豉:味咸性寒,具有散寒、解毒、健胃助消化,补充维生素B12等功效。在火锅中具有增香、压异、增咸、增鲜、助风味的作用。
葱段:含有大蒜辣素、磷酸糖、苹果酸和维生素C等。味辛、性温,有驱寒、杀菌、活血之功效,在火锅中具有压异、去腥、除膻、增香、增鲜、开胃、促食的作用。
姜片:姜的辛辣气味主要有姜辣素、姜油酮、姜油酚等组成。味辛,性温。具有开胃、止咳、健脾之功效。在火锅中具有去腥、去膻、压异、增香、解腻、促鲜的作用。丁香:含有丁香油,主要成分为丁香酚、丁香油烯等。味辛,性温。有暖胃阵痛、力气止泻之功效。在火锅中具有增香、压异、促风味的作用。
蒜瓣:含有大蒜辣素、氮化物质、挥发油等。味辛,性温,具有杀菌、行气、暖胃、散寒止痛之功效。在火锅中具有杀菌、去腥、解腻、增香、促食的作用。
泡子姜片:在火锅中具有增咸、增香、增味、增鲜、促风味、助食欲的作用。
泡椒末:在火锅中具有增加辣味,增强汤卤色泽,助鲜,促风味的作用。
冰糖:主要成分为蔗糖。味甘、性寒,有解毒、润肠、和中、助脾等功效。在火锅中具有抑制某些原料的苦涩感,减缓辣味的刺激,去腥、压异、增鲜、增色、和味,使汤卤醇厚回甜的作用。
熟化菜油:含有芥酸、油酸等物质。在火锅中具有气味芳香,不上火,脂肪低,滋润原料,浓稠汤卤,保持温度,使涮烫原料达到去腥、压异、增色、增香、增香的作用。
以上所选用的火锅汤卤中的各种原料的营养作用各异,具有滋补健身、散寒祛湿、开胃促食的功效。具有麻辣香鲜、螺肉细嫩、味浓汁香的特点,具有增香、增辣、增色、增咸、去腥、解腻、和味、助食欲的积极效果。
具体实施方式
所述麻辣田螺火锅底料原料及重量配比分别是:郫县豆瓣酱350克、干辣椒节120克、干花椒40克、八角5克、桂皮5克、砂仁5克、山柰3克、白豆蔻5克、肉豆蔻5克、香叶2克、小茴香3克、白芷3克、排草3克、豆豉15克、葱段30克、姜片30克、蒜瓣40克、泡子姜片30克、泡椒50克、冰糖10克、熟化菜油550克;
调味原料:盐10克、料酒50克、米酒汁30克、胡椒粉3克、鸡精5克、香菜段3克;
制备方法:其制备方法是为以下步骤:步骤一)、把八角5克、桂皮5克、砂仁5克、山柰3克、白豆蔻5克、肉豆蔻5克、香叶2克、小茴香3克、白芷3克、排草3克,去除杂质,用凉白开水迅速淘洗,沥去水液,晒干后分别制成粉,获得火锅底料粉;
步骤二)、在铁锅内加入熟化菜油550克,加热;投入获得火锅底料粉;保持温度为70℃左右;加入郫县豆瓣酱350克、干辣椒节120克、干花椒40克、豆豉15克、葱段30克、姜片30克、蒜瓣40克、泡子姜片30克、泡椒50克、冰糖10克煸炒至微黄;即可获得火锅底料;
步骤三)、在步骤二)所获火锅底料中加入调味原料:盐10克、料酒50克、米酒汁30克、胡椒粉3克、鸡精5克、香菜段3克,并搅拌,即可得成品。
Claims (2)
1.一种麻辣田螺火锅底料,其特征在于,原料及重量配比分别是:郫县豆瓣酱350克、干辣椒节120克、干花椒40克、八角5克、桂皮5克、砂仁5克、山柰3克、白豆蔻5克、肉豆蔻5克、香叶2克、小茴香3克、白芷3克、排草3克、豆豉15克、葱段30克、姜片30克、蒜瓣40克、泡子姜片30克、泡椒50克、冰糖10克、熟化菜油550克;
调味原料:盐10克、料酒50克、米酒汁30克、胡椒粉3克、鸡精5克、香菜段3克。
2.按照权利要求1所述的麻辣田螺火锅底料,其特征在于:所述火锅底料的制备方法:
其制备方法是为以下步骤:步骤一)、把八角5克、桂皮5克、砂仁5克、山柰3克、白豆蔻5克、肉豆蔻5克、香叶2克、小茴香3克、白芷3克、排草3克,去除杂质,用凉白开水迅速淘洗,沥去水液,晒干后分别制成粉,获得火锅底料粉;
步骤二)、在铁锅内加入熟化菜油550克,加热;投入获得火锅底料粉;保持温度为70℃左右;加入郫县豆瓣酱350克、干辣椒节120克、干花椒40克、豆豉15克、葱段30克、姜片30克、蒜瓣40克、泡子姜片30克、泡椒50克、冰糖10克煸炒至微黄;即可获得火锅底料;
步骤三)、在步骤二)所获火锅底料中加入调味原料:盐10克、料酒50克、米酒汁30克、胡椒粉3克、鸡精5克、香菜段3克,并搅拌,即可得成品。
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CN108719920A (zh) * | 2018-05-09 | 2018-11-02 | 李新朗 | 一种火锅底料 |
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CN108719920A (zh) * | 2018-05-09 | 2018-11-02 | 李新朗 | 一种火锅底料 |
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