CN105146461A - 清热涮锅料 - Google Patents
清热涮锅料 Download PDFInfo
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 16
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- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 2
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- 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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- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
一种清热涮锅料包括涮锅主料和清热涮锅配料,涮锅主料的原料及原料的重量份为:色拉油23000~26000份,生姜粉300~600份,味精粉700~1100份,白胡椒粉300~600份,当归粉300~600份,白砂糖300~600份,食用盐1800~2100份,山梨酸钾100~300份,白芝麻400~700份,水45000~55000份;清热涮锅配料为汤汁状,由清热料加水熬制而成,清热料的原料及原料的重量份为:孜然30000~50000份,薄荷叶800~1200份,金银花1300~1600份,蒲公英800~1200份,冰糖800~1200份;涮锅主料与清热涮锅配料分开包装,涮锅主料与清热涮锅配料的重量比为3:1。本发明中不仅包含了涮锅主料,还包含了用于清热和解暑的涮锅配料,清热料不仅具有很好的清热和解暑的功效,还具有很高的营养价值。
Description
技术领域:
本发明涉及食品领域,特别涉及一种具有清热解暑功效的清热涮锅料。
背景技术:
涮锅是一种中式火锅的简单吃法,涮锅可依个人喜好川烫各种肉类食品,并搭配其它蔬菜、菌菇、豆类等食材。
现有技术中,涮锅的底料主要是在口感上进行变换,主要以清汤涮锅底料、麻辣涮锅底料和香辣涮锅底料为主,在夏天比较炎热的季节,食用涮锅容易上火,且比较燥热,目前的涮锅底料不能满足夏季喜爱食用涮锅的人们的需求。
发明内容:
有鉴于此,有必要提供一种具有清热解暑功效的清热涮锅料。
一种清热涮锅料,包括涮锅主料和清热涮锅配料,涮锅主料的原料及原料的重量份为:色拉油23000~26000份,生姜粉300~600份,味精粉700~1100份,白胡椒粉300~600份,当归粉300~600份,白砂糖300~600份,食用盐1800~2100份,山梨酸钾100~300份,白芝麻400~700份,水45000~55000份;清热涮锅配料为汤汁状,由清热料加水熬制而成,清热料的原料及原料的重量份为:孜然30000~50000份,薄荷叶800~1200份,金银花1300~1600份,蒲公英800~1200份,冰糖800~1200份;涮锅主料与清热涮锅配料分开包装,涮锅主料与清热涮锅配料的重量比为3:1。
优选的,涮锅主料的原料及较佳的原料重量份为:色拉油25000份,生姜粉500份,味精粉1000份,白胡椒粉500份,当归粉500份,白砂糖500份,食用盐2000份,山梨酸钾200份,白芝麻500份,水50000份。
优选的,清热料的较佳的原料重量份为:孜然40000份,薄荷叶1000份,金银花1500份,蒲公英1000份,冰糖1000份。
优选的,涮锅主料通过以下步骤获得:
原料准备,将色拉油、生姜粉、味精粉、白胡椒粉、当归粉、白砂糖、食用盐、山梨酸钾、白芝麻备好,待用;
向炒制锅内倒入色拉油,并加热,油温加热100摄氏度至110摄氏度后,然后加入水,水温达到70-80摄氏度,向炒至锅内依次倒入生姜粉、味精粉、白胡椒粉、当归粉、白砂糖、食用盐、山梨酸钾、白芝麻并搅拌,搅拌至均匀,并炒制3分钟至5分钟,出锅,冷却,包装。
优选的,清热涮锅配料通过以下步,骤获得:
将清热料备好待用,清热料包括孜然、薄荷叶、金银花、蒲公英和冰糖;
将孜然用去尘机除去灰尘,然后将除去灰尘的孜然倒入炒制锅内进行炒制,炒制4分钟至6分钟后,待用;
将薄荷叶、金银花和蒲公英按照工艺要求的用量份配好后,用水温为40摄氏度至50摄氏度,重量份为23000份~26000份的温水浸泡,浸泡30分钟至50分钟,浸泡后将薄荷叶、金银花和蒲公英捞出,待用,并将浸泡后的温水保留待用;
将炒制后的孜然和浸泡后的薄荷叶、金银花和蒲公英放入蒸煮一体锅内,蒸13分钟至16分钟,然后将浸泡后的温水倒入蒸煮锅内,并加入冰糖,进行熬制,温水熬制沸腾后,继续熬煮6分钟至8分钟,停止熬制,采用过滤网进行过滤,取汤汁,冷却,包装。
本发明中不仅包含了涮锅主料,还包含了用于清热和解暑的涮锅配料,涮锅主料的各原料的搭配使得制备出的涮锅料口感香浓,能够满足大多数人的味蕾,清热涮锅配料中的清热料由孜然、薄荷叶、金银花、蒲公英和冰糖组成,孜然具有较高含量的蛋白质、脂肪、无机盐,还含有丰富的钙、铁、镁、钾、锌、铜、磷等7种矿物元素,薄荷叶能促进汗腺分泌,增加散热,能抑制胃肠平滑肌收缩,有解痉作用,能促进呼吸道腺体分泌,缓解其炎症,对多种病毒和细菌有抑制作用;金银花自古被誉为清热解毒的良药,它性甘寒气芳香,甘寒清热而不伤胃,芳香透达又可祛邪,金银花既能宣散风热,还善清解血毒,用于各种热性病,如身热、发疹、发斑、热毒疮痈、咽喉肿痛等症,均效果显著;蒲公英富含维生素A、维生素C及钾,也含有铁、钙、维生素B2、维生素B1、镁、维生素B6、叶酸及铜,热量约有108.8千焦,蒲公英植物体中含有蒲公英醇、蒲公英素、胆碱、有机酸、菊糖等多种健康营养成分,性味甘,微苦,寒,归肝、胃经,有利尿、缓泻、退黄疸、利胆等功效,能够治疗热毒、湿热,是药食兼用的植物;所以本发明的清热料不仅具有很好的清热和解暑的功效,还具有很高的营养价值,本发明中的孜然还具有防腐的作用,孜然在清热料中的应用,不仅丰富了涮锅底料的营养,还起到了清热涮锅配料的防腐功效,使得清热涮锅配料不需要添加任何可使用的化学防腐剂,就能够长时间的保存,对于产品的囤货起到了很好的作用;本发明的清热涮锅配料的烹煮方式使得各清热料的营养成分得到了很好的提取。
具体实施方式:
清热涮锅料包括涮锅主料和清热涮锅配料,涮锅主料的原料及原料的重量份为:色拉油23000~26000份,生姜粉300~600份,味精粉700~1100份,白胡椒粉300~600份,当归粉300~600份,白砂糖300~600份,食用盐1800~2100份,山梨酸钾100~300份,白芝麻400~700份,水45000份~55000份;清热涮锅配料为汤汁状,由清热料加水熬制而成,清热料的原料及原料的重量份为:孜然30000~50000份,薄荷叶800~1200份,金银花1300~1600份,蒲公英800~1200份,冰糖800~1200份;涮锅主料与清热涮锅配料分开包装,涮锅主料与清热涮锅配料的重量比为3:1。
本发明提供了三种实施方式:
实施方式一,涮锅主料通过以下步骤获得:
原料准备,将色拉油23000份,生姜粉300份,味精粉700份,白胡椒粉300份,当归粉300份,白砂糖300份,食用盐1800份,山梨酸钾100份,白芝麻400份,水45000份备好,待用;
向炒制锅内倒入色拉油,并加热,油温加热100摄氏度至110摄氏度后,然后加入水,水温达到70摄氏度,向炒至锅内依次倒入生姜粉、味精粉、白胡椒粉、当归粉、白砂糖、食用盐、山梨酸钾、白芝麻并搅拌,搅拌至均匀,并炒制3分钟,出锅,冷却,包装;
清热涮锅配料通过以下步骤获得:
将清热料备好待用,清热料包括孜然30000份,薄荷叶800份,金银花1300份,蒲公英800份,冰糖800份;
将孜然用去尘机除去灰尘,然后将除去灰尘的孜然倒入炒制锅内进行炒制,炒制4分钟后,待用;
将薄荷叶、金银花和蒲公英按照工艺要求的用量份配好后,用水温为40摄氏度至50摄氏度,重量份为23000份的温水浸泡,浸泡30分钟,浸泡后将薄荷叶、金银花和蒲公英捞出,待用,并将浸泡后的温水保留待用;
将炒制后的孜然和浸泡后的薄荷叶、金银花和蒲公英放入蒸煮一体锅内,蒸13分钟,然后将浸泡后的温水倒入蒸煮锅内,并加入冰糖,进行熬制,温水熬制沸腾后,继续熬煮6分钟,停止熬制,采用过滤网进行过滤,取汤汁,冷却,包装。
实施方式二,涮锅主料通过以下步骤获得:
原料准备,色拉油26000份,生姜粉600份,味精粉1100份,白胡椒粉600份,当归粉600份,白砂糖600份,食用盐2100份,山梨酸钾300份,白芝麻700份,水55000份备好,待用;
向炒制锅内倒入色拉油,并加热,油温加热100摄氏度至110摄氏度后,然后加入水,水温达到80摄氏度,向炒至锅内依次倒入生姜粉、味精粉、白胡椒粉、当归粉、白砂糖、食用盐、山梨酸钾、白芝麻并搅拌,搅拌至均匀,并炒制5分钟,出锅,冷却,包装;
清热涮锅配料通过以下步骤获得:
将清热料备好待用,清热料包括孜然50000份,薄荷叶1200份,金银花1600份,蒲公英1200份和冰糖1200份;
将孜然用去尘机除去灰尘,然后将除去灰尘的孜然倒入炒制锅内进行炒制,炒制6分钟后,待用;
将薄荷叶、金银花和蒲公英按照工艺要求的用量份配好后,用水温为40摄氏度至50摄氏度,重量份为26000份的温水浸泡,浸泡50分钟,浸泡后将薄荷叶、金银花和蒲公英捞出,待用,并将浸泡后的温水保留待用;
将炒制后的孜然和浸泡后的薄荷叶、金银花和蒲公英放入蒸煮一体锅内,蒸16分钟,然后将浸泡后的温水倒入蒸煮锅内,并加入冰糖,进行熬制,温水熬制沸腾后,继续熬煮8分钟,停止熬制,采用过滤网进行过滤,取汤汁,冷却,包装。
实施方式三,涮锅主料通过以下步骤获得:
原料准备,将色拉油25000份,生姜粉500份,味精粉1000份,白胡椒粉500份,当归粉500份,白砂糖500份,食用盐2000份,山梨酸钾200份,白芝麻500份,水50000份备好,待用;
向炒制锅内倒入色拉油,并加热,油温加热100摄氏度至110摄氏度后,然后加入水,水温达到75摄氏度,向炒至锅内依次倒入生姜粉、味精粉、白胡椒粉、当归粉、白砂糖、食用盐、山梨酸钾、白芝麻并搅拌,搅拌至均匀,并炒制4分钟,出锅,冷却,包装;
清热涮锅配料通过以下步骤获得:
将清热料备好待用,清热料包括孜然40000份,薄荷叶1000份,金银花1500份,蒲公英1000份,冰糖1000份;
将孜然用去尘机除去灰尘,然后将除去灰尘的孜然倒入炒制锅内进行炒制,炒制5分钟后,待用;
将薄荷叶、金银花和蒲公英按照工艺要求的用量份配好后,用水温为40摄氏度至50摄氏度,重量份为25000份的温水浸泡,浸泡40分钟,浸泡后将薄荷叶、金银花和蒲公英捞出,待用,并将浸泡后的温水保留待用;
将炒制后的孜然和浸泡后的薄荷叶、金银花和蒲公英放入蒸煮一体锅内,蒸15分钟,然后将浸泡后的温水倒入蒸煮锅内,并加入冰糖,进行熬制,温水熬制沸腾后,继续熬煮7分钟,停止熬制,采用过滤网进行过滤,取汤汁,冷却,包装。
本发明中不仅包含了涮锅主料,还包含了用于清热和解暑的涮锅配料,涮锅主料的各原料的搭配使得制备出的涮锅料口感香浓,能够满足大多数人的味蕾,清热涮锅配料中的清热料由孜然、薄荷叶、金银花、蒲公英和冰糖组成,孜然具有较高含量的蛋白质、脂肪、无机盐,还含有丰富的钙、铁、镁、钾、锌、铜、磷等7种矿物元素,薄荷叶能促进汗腺分泌,增加散热,能抑制胃肠平滑肌收缩,有解痉作用,能促进呼吸道腺体分泌,缓解其炎症,对多种病毒和细菌有抑制作用;金银花自古被誉为清热解毒的良药,它性甘寒气芳香,甘寒清热而不伤胃,芳香透达又可祛邪,金银花既能宣散风热,还善清解血毒,用于各种热性病,如身热、发疹、发斑、热毒疮痈、咽喉肿痛等症,均效果显著;蒲公英富含维生素A、维生素C及钾,也含有铁、钙、维生素B2、维生素B1、镁、维生素B6、叶酸及铜,热量约有108.8千焦,蒲公英植物体中含有蒲公英醇、蒲公英素、胆碱、有机酸、菊糖等多种健康营养成分,性味甘,微苦,寒,归肝、胃经,有利尿、缓泻、退黄疸、利胆等功效,能够治疗热毒、湿热,是药食兼用的植物;所以本发明的清热料不仅具有很好的清热和解暑的功效,还具有很高的营养价值,本发明中的孜然还具有防腐的作用,孜然在清热料中的应用,不仅丰富了涮锅底料的营养,还起到了清热涮锅配料的防腐功效,使得清热涮锅配料不需要添加任何可使用的化学防腐剂,就能够长时间的保存,对于产品的囤货起到了很好的作用;本发明的清热涮锅配料的烹煮方式使得各清热料的营养成分得到了很好的提取。
Claims (5)
1.一种清热涮锅料,其特征在于:清热涮锅料包括涮锅主料和清热涮锅配料,涮锅主料的原料及原料的重量份为:色拉油23000~26000份,生姜粉300~600份,味精粉700~1100份,白胡椒粉300~600份,当归粉300~600份,白砂糖300~600份,食用盐1800~2100份,山梨酸钾100~300份,白芝麻400~700份,水45000~55000份;清热涮锅配料为汤汁状,由清热料加水熬制而成,清热料的原料及原料的重量份为:孜然30000~50000份,薄荷叶800~1200份,金银花1300~1600份,蒲公英800~1200份,冰糖800~1200份;涮锅主料与清热涮锅配料分开包装,涮锅主料与清热涮锅配料的重量比为3:1。
2.如权利要求1所述的清热涮锅料,其特征在于:涮锅主料的原料及较佳的原料重量份为:色拉油25000份,生姜粉500份,味精粉1000份,白胡椒粉500份,当归粉500份,白砂糖500份,食用盐2000份,山梨酸钾200份,白芝麻500份,水50000份。
3.如权利要求1所述的清热涮锅料,其特征在于:清热料的较佳的原料重量份为:孜然40000份,薄荷叶1000份,金银花1500份,蒲公英1000份,冰糖1000份。
4.如权利要求1所述的清热涮锅料,其特征在于:涮锅主料通过以下步骤获得:
原料准备,将色拉油、生姜粉、味精粉、白胡椒粉、当归粉、白砂糖、食用盐、山梨酸钾、白芝麻备好,待用;
向炒制锅内倒入色拉油,并加热,油温加热100摄氏度至110摄氏度后,然后加入水,水温达到70-80摄氏度,向炒至锅内依次倒入生姜粉、味精粉、白胡椒粉、当归粉、白砂糖、食用盐、山梨酸钾、白芝麻并搅拌,搅拌至均匀,并炒制3分钟至5分钟,出锅,冷却,包装。
5.如权利要求1所述的清热涮锅料,其特征在于:清热涮锅配料通过以下步骤获得:
将清热料备好待用,清热料包括孜然、薄荷叶、金银花、蒲公英和冰糖;
将孜然用去尘机除去灰尘,然后将除去灰尘的孜然倒入炒制锅内进行炒制,炒制4分钟至6分钟后,待用;
将薄荷叶、金银花和蒲公英按照工艺要求的用量份配好后,用水温为40摄氏度至50摄氏度,重量份为23000份~26000份的温水浸泡,浸泡30分钟至50分钟,浸泡后将薄荷叶、金银花和蒲公英捞出,待用,并将浸泡后的温水保留待用;
将炒制后的孜然和浸泡后的薄荷叶、金银花和蒲公英放入蒸煮一体锅内,蒸13分钟至16分钟,然后将浸泡后的温水倒入蒸煮锅内,并加入冰糖,进行熬制,温水熬制沸腾后,继续熬煮6分钟至8分钟,停止熬制,采用过滤网进行过滤,取汤汁,冷却,包装。
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