CN104839761A - 方便食用的菊花脑鸡蛋汤汤料及其制备方法 - Google Patents
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Abstract
方便食用的菊花脑鸡蛋汤汤料,由以下重量份的原料制成:菊花脑80~150,枸杞5~10,生姜3~8,鸡蛋40~60,食盐5~10;所述菊花脑为新鲜的嫩茎叶,所述生姜为鲜生姜,所述鸡蛋为鸡蛋液。本发明的方便食用的菊花脑鸡蛋汤汤料,可以放在方便面、速食餐或速食汤中食用,开水冲泡即食,实现了让菊花脑鸡蛋汤端上千家万户餐桌的发明目的。本发明还提供所述的方便食用的菊花脑鸡蛋汤汤料的制备方法。
Description
技术领域
本发明涉及汤料,具体是一种方便食用的菊花脑鸡蛋汤汤料及其制备方法。
背景技术
菊花脑(chrysanthemum nanjingense)又称菊花涝、菊花头、菊花菜、菊花叶等,为菊科菊属草本野菊花的近缘植物。菊花脑营养丰富,除含有蛋白质、脂肪、纤维素和维生素等营养物质外,还含有黄酮类和挥发油,有特殊芳香味,食之凉爽清口,可以炒食、凉拌或煮汤,尤其是菊花脑鸡蛋汤更是夏日防暑清火的佳品。菊花脑茎、叶性苦、辛、凉,夏季食用有清热凉血、调中开胃和降血压之功效。可治疗便秘、高血压、头痛和目赤等疾病。
经过现代科学的分离和鉴定,菊花脑茎叶中含有机化学成分达四百五十多种,无机矿物元素达四十多种,其中有机化学成分如黄酮、多酚、植物碱、有机酸等具有抗氧化、抗肿瘤、抑制血压上升等功效,而菊花脑茎叶中丰富的矿物质元素还可以帮助人体维持碱性体液环境,有助于身体健康。
CN103535800A公开了一种菊花脑汤料制作方法,其技术方案如下:将菊花脑的嫩叶嫩茎部分清洗干净,经开水焯后立即撒开摊晾;将菊花脑烘干或晒干,含水量控制在6%以下,冷却后按每袋3克或5克进行真空袋装;按照1克食用精盐、1克鸡精、1克麻油(或1.5克食用精盐、1.5克鸡精、1.5克麻油)的标准将调料袋装;将所述袋装菊花脑干与所述袋装调料进行等份包装。
未见方便食用的菊花脑鸡蛋汤汤料及其制备方法方面的报道。
发明内容
根据市场需求,为了让菊花脑鸡蛋汤端上千家万户的餐桌,本发明提供一种方便食用的菊花脑鸡蛋汤汤料及其制备方法。
方便食用的菊花脑鸡蛋汤汤料,由以下重量份的原料制成:菊花脑80~150,枸杞5~10,生姜3~8,鸡蛋40~60,食盐5~10;所述菊花脑为新鲜的嫩茎叶,所述生姜为鲜生姜,所述鸡蛋为鸡蛋液。
特别地,作为优选,由以下重量份的原料制成:菊花脑100,枸杞5,生姜5,鸡蛋50,食盐5。
所述的方便食用的菊花脑鸡蛋汤汤料的制备方法,包括:
1)将菊花脑在盐水中焯后晾干,切断;
2)将生姜切碎或制成生姜末;
3)打蛋后取鸡蛋液,然后加入食盐,搅匀;
4)将准备好的原料和枸杞一起混合,装入模具,真空冷冻干燥后真空包装。
具体地,在步骤1)将菊花脑切断至2~5mm。在步骤2)将生姜切碎至1~2mm。
枸杞又名枸杞子,既是传统名贵中药材,又是一种营养滋补品。在卫生部公布的63种药食两用的名单中,名列榜首。作为传统中药,枸杞性平味甘,具有滋补肝肾、益精明目、润肺的功效。通过化学成分分析,枸杞的果实检测出含有丰富的天然胡萝卜素、维生素C、枸杞蛋白多糖、甜菜碱、亚油酸以及铁、磷、钙等营养成分,有补虚安神、明目祛风、滋肾润肺以及护肝抗肿瘤等作用。枸杞子含有丰富的胡萝卜素、多种维生素和钙、铁等健康眼睛的必需营养物质,故有明目之功,俗称“明眼子”。历代医家治疗肝血不足、肾阴亏虚引起的视物昏化和夜盲症,常常使用枸杞子。
生姜性味辛温,有散寒发汗、化痰止咳、和胃、止呕等多种功效。生姜开胃健脾、促进食欲,特别是在炎热的夏天,因为人体唾液、胃液分泌会减少,因而影响食欲,如果饭前吃几片生姜,可刺激唾液、胃液和消化液的分泌,增加胃肠蠕动,增进食欲。这就是人们常说的“冬吃萝卜,夏吃姜”,“饭不香,吃生姜”的道理。生姜还有防暑降温提神之功效,在炎热的气温下吃一些生姜能起到兴奋、排汗、降温,提神的作用。对于有一般暑热表现,如头昏、心悸、胸闷、恶心等情况的病人,适当喝点姜汤是大有裨益的。中国传统的防暑中成药——人丹就含有生姜成分,其作用就是健胃、提神、醒脑。
本发明的技术方案将菊花脑的清热凉血、调中开胃之功效,枸杞的补虚安神、明目祛风、滋肾润肺的功效与生姜的开胃健脾、促进食欲、防暑降温提神之功效相互结合,再加上鸡蛋补充营养,以及各成分对有关疾病的预防和治疗作用,所制备获得的菊花脑鸡蛋汤,不但保留了传统的菊花脑鸡蛋汤的风味功能,而且更加营养丰富,作用明显。
在另外一个方面,生姜性味辛温,可以缓和菊花脑的性苦、辛、凉,以免胃寒者吃了菊花脑伤胃,而枸杞性平味甘,补虚安神,又恰好可以克服阴虚的人吃姜会加重阴虚症状的弊端。
本发明的方便食用的菊花脑鸡蛋汤汤料,可以放在方便面、速食餐或速食汤中食用,开水冲泡即食,实现了让菊花脑鸡蛋汤端上千家万户餐桌的发明目的。
本发明提供的制备方法简单,最大限度地保留了各种原料原有的营养成份,菊花脑经过在盐水中焯后,更加有利于保存。
具体实施方式
实施例1
原料配料(重量份):菊花脑100,枸杞5,生姜5,鸡蛋50,食盐5。
1)将菊花脑在盐水中焯后晾干,切断至2~5mm;
2)将生姜制成生姜末;
3)打蛋后取鸡蛋液,然后加入食盐,搅匀;
4)将准备好的原料和枸杞一起混合,装入模具,真空冷冻干燥后真空包装。
实施例2
原料配料(重量份):菊花脑80,枸杞5,生姜3,鸡蛋60,食盐5。
1)将菊花脑在盐水中焯后晾干,切断至2~5mm;
2)将生姜切碎至1~2mm;
3)打蛋后取鸡蛋液,然后加入食盐,搅匀;
4)将准备好的原料和枸杞一起混合,装入模具,真空冷冻干燥后真空包装。
实施例3
原料配料(重量份):菊花脑150,枸杞10,生姜8,鸡蛋40,食盐10。
1)将菊花脑在盐水中焯后晾干,切断至2~5mm;
2)将生姜制成生姜末;
3)打蛋后取鸡蛋液,然后加入食盐,搅匀;
4)将准备好的原料和枸杞一起混合,装入模具,真空冷冻干燥后真空包装。
Claims (5)
1.方便食用的菊花脑鸡蛋汤汤料,由以下重量份的原料制成:菊花脑80~150,枸杞5~10,生姜3~8,鸡蛋40~60,食盐5~10;所述菊花脑为新鲜的嫩茎叶,所述生姜为鲜生姜,所述鸡蛋为鸡蛋液。
2.权利要求1所述的汤料,其特征在于:由以下重量份的原料制成:菊花脑100,枸杞5,生姜5,鸡蛋50,食盐5。
3.权利要求1或2所述的方便食用的菊花脑鸡蛋汤汤料的制备方法,包括:
1)将菊花脑在盐水中焯后晾干,切断;
2)将生姜切碎或制成生姜末;
3)打蛋后取鸡蛋液,然后加入食盐,搅匀;
4)将准备好的原料和枸杞一起混合,装入模具,真空冷冻干燥后真空包装。
4.根据权利要求3所述的方法,其特征在于:在步骤1)将菊花脑切断至2~5mm。
5.根据权利要求3所述的方法,其特征在于:在步骤2)将生姜切碎至1~2mm。
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