CN105533644A - 一种清热泻火的火锅蘸料酱及其制备方法 - Google Patents

一种清热泻火的火锅蘸料酱及其制备方法 Download PDF

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CN105533644A
CN105533644A CN201511014363.1A CN201511014363A CN105533644A CN 105533644 A CN105533644 A CN 105533644A CN 201511014363 A CN201511014363 A CN 201511014363A CN 105533644 A CN105533644 A CN 105533644A
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李新
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Abstract

本发明公开了一种可缓解上火的火锅蘸料酱,它主要是由管仲、芦根、野菊花、竹叶、前胡、桑叶、鱼腥草、十大功劳叶按一定重量配比制备而成。本发明配方独特,具有疏风清热、消炎解毒的功能,在缓解上火方面,功效突出,无副作用。

Description

一种清热泻火的火锅蘸料酱及其制备方法
技术领域
本发明涉及一种清热泻火的火锅蘸料酱,属食品领域。
背景技术
火锅古称“古董羹”,是中国独创的美食,历史悠久。因为其美味和方便快捷的大众化特色被广大消费者接受和喜爱。但吃火锅可导致上火的问题,从而使得食用火锅的人们易出现咽喉肿痛、声音嘶哑、口腔溃疡、口唇干裂、小便赤黄等上火症状。
发明内容
为此发明人潜心研究,发明了一种含有中药成分的火锅蘸料酱,可起到缓解上火的作用。至今为止,还没有发现关于本发明的有关报道。
本发明人依据中医理论的研究和不断的科学实验,终于发明了可缓解上火的火锅蘸料酱。
本发明的目的就是提供一种清热泻火的火锅蘸料酱。
本发明的另一目的就是提供了该火锅蘸料酱的制备方法。
本发明是选择管仲、芦根、野菊花、竹叶、前胡、桑叶、鱼腥草、十大功劳叶、秦艽、连翘、鸭跖草、青蒿、板蓝根、胖大海、生地黄、百两金、葎草、黄连、香茹、石膏、大青叶、青黛、石斛、白茅根、茵陈蒿、马鞭草、山大刀、半枝莲、木槿皮、野百合、白薇、藕节、西红柿、苹果、梨、海带、冰糖、白沙糖、酱油、食用精盐、芝麻酱进行组合加工的,将这些原料组合在一块,使之相互产生协同作用,从而达到缓解上火的效果。其中选用管仲是因为其性味寒,味苦涩,有清热消炎,凉血止血的功能,治赤白痢疾,肠炎,胃痛,肺结核咯血,鼻衄,便血,血崩,外伤出血,疔疮。选用芦根是因为其性味甘,寒,入肺,胃经,有清热,生津,除烦,止呕的功能,治热病烦渴,胃热呕吐,噎膈,反胃,肺痿,肺痈,并解河豚鱼毒。选用野菊花是因为其性味苦辛,凉,入肺、肝经,有疏风清热,消肿解毒的功能,治风热感冒,肺炎,白喉,胃肠炎,高血压,疔,痈,口疮,丹毒,湿疹,天泡疮。选用竹叶是因为其性味甘淡,寒,入心、肺、胆、胃经,有清热除烦,生津利尿的功能,治热病烦喝,小儿惊癎,咳逆吐衄,面赤,小便短赤,口糜舌疮。选用前胡是因为其性味辛、苦,微寒,归肺经,有散风清热,降气化痰的功能,治风热咳嗽,痰多,痰热喘满,咯痰黄稠。选用桑叶是因为其性味苦甘,寒,入肺、肝经,有祛风清热,凉血明目的功能,治风湿发热,头痛,目赤,口渴,肺热咳嗽,风痹,瘾疹,下肢象皮肿。选用鱼腥草是因为其性味辛,寒,入手太阴经,有清热解毒,利尿消肿的功能,治肺炎,肺脓疡,热痢,疟疾,水肿,淋病,白带,痈肿,痔疮,脱肛,湿疹,秃疮,疥癣。选用十大功劳叶是因为其性味苦,凉,入肺经,有清热补虚,止咳化痰的功能,治肺痨咳血,骨蒸潮热,头晕耳鸣,腰酸腿软,心烦,目赤。选用秦艽是因为其性味苦辛,平,入肝、胃、胆经,有祛风除湿,和血舒筋,清热利尿的功能,治风湿痹痛,筋骨拘挛,黄疸,便血,骨蒸潮热,小儿疳热,小便不利。选用连翘是因为其性味苦,凉,入心、肝、胆经,有清热,解毒,散结,消肿的功能,治温热,丹毒,斑疹,痈疡肿毒,瘰疬,小便淋闭。选用鸭跖草是因为其性味甘,寒,有清热,凉血,解毒的功能,治水肿,脚气,小便不利,疗咽喉肿痛,疟疾,热痢。选用青蒿是因为其性味苦,微辛,寒,归入肝、胆经,有清热,解暑,除蒸的功能,治温病,暑热,骨蒸劳热,疥疮,瘙痒。选用板蓝根是因为其性味苦,寒,入肝、胃血分,有清热,解毒,凉血的功能,治流感,流脑,乙脑,肺炎,丹毒,热毒发斑,神昏吐衄,咽肿,痄腮,火眼,疮疹。选用胖大海是因为其性味甘淡,凉,有清热,润肺,利咽,解毒的功能,治干咳无痰,喉痛,音哑,骨蒸内热,吐衄下血,目赤,牙痛,痔疮漏管。选用生地黄是因为其性味甘,寒,归心、肝、肾经,有清热凉血,养阴,生津的功能,治热病烦渴,阴虚内热,骨蒸劳热,内热消渴,吐血,衄血,发斑发疹。选用百两金是因为其性味苦辛、凉,有清热,祛痰,利湿的功能,治咽喉肿痛,肺病咳嗽,咯痰不畅,肾炎水肿。选用是葎草因为其性味甘苦寒,归肺、胃经,有清热解毒,利尿通淋的功能,用于肺热咳嗽,虚热烦渴,热淋水肿,小便不利,热毒疮疡。选用黄连是因为其性味苦、寒,归心、脾、肝胆、大肠经,有清热燥湿,泻火解毒的功能,用于湿热痞满,呕吐吞酸,心烦不寐,牙痛,消渴。选用香茹是因为其性味微辛,凉,有清热利湿的功能,治中暑吐泻,痢疾,湿热浮肿,齿龈炎,背痛,带状疱疹。选用石膏是因为其性味辛甘,寒,入肺、胃经,生用有解肌清热,除烦止渴的功能,治热病壮热不退,心烦神昏,谵语发狂,口渴咽干,肺热喘急,中暑自汗,胃火头痛、牙痛,热毒壅盛,发斑发疹,口舌生疮,煅敷生肌敛疮,外治痈疽疮疡,溃不收回,汤火烫伤。选用大青叶是因为其性味苦,寒,入肝、心、胃经,有清热,解毒,凉血,止血的功能,治温病热盛烦渴,流行性感冒,急性传染性肝炎,菌痢,急性胃肠炎,急性肺炎,丹毒,吐血,衄血,黄疸,痢疾,喉痹,口疮,痈疽肿毒。选用青黛是因为其性味咸,寒,入肝、肺、胃经,有清热,凉血,解毒的功能,治温病热盛,斑疹,吐血、咯血,小儿惊癎,疮肿,丹毒,蛇虫咬伤。选用石斛是因为其性味甘淡微咸,寒,入有、肺、肾经,有生津益胃,清热养阴的功能,治热病伤津,口干烦喝,病后虚热,阴伤目暗。选用白茅根是因为其性味甘、寒,入肺、胃、小肠经,有凉血,止血,清热,利尿的功能,治热病烦渴,吐血,衄血,肺热喘急,胃热哕逆,淋病,小便不利,水肿,黄疸。选用茵陈蒿是因为其性味苦辛,凉,入肝、脾、膀胱经,有清热利湿的功能,治湿热黄疸,小便不利,风痒疮疥。选用马鞭草是因为其性味苦,凉,入肝、脾经,有清热解毒,活血散瘀,利水消肿的功能,治外感发热,湿热黄疸,水肿,痢疾,疟疾,白喉,喉痹,淋病,经闭,癥瘕,痈肿疮毒牙疳。选用山大刀是因为其性味苦,凉,有清热解毒,祛风去湿的功能,治扁桃体炎,白喉,疮疡肿毒,风湿疼痛,跌打损伤。选用半枝莲是因为其性味苦,寒,有清热,解毒的功能,治咽喉肿痛,烫伤,跌打损伤,湿疮。选用木槿皮是因为其性味甘苦,凉,入大肠、肝、脾经,有清热,利湿,解毒,止痒的功能,治肠风泻血,痢疾,脱肛,白带,疥癣,痔疮。选用野百合是因为其有清热,利湿,解毒的功能,治痢疾,疮疖,小儿疳积。选用白薇是因为其性味苦咸,寒,入肺、胃、肾经,有清热,凉血的功能,治阴虚内热,风湿灼热多眠,肺热咳血,温疟,瘅疟,产后虚烦血厥,热淋,血淋,风湿痛,瘰疬。选用高粱酒是因为其性味甘,苦辛,温,入心、肺、肝、胃经,有通血脉,御寒气,行药势的功能,治风寒脾痛,筋脉挛急,胸痹,心腹冷痛。选用藕节是因为其性味甘涩,平,入手少阴,足阳明,厥阴经,有止血,散瘀的功能,治咳血,吐血,衄血,尿血,便血,血痢,血崩。选用西红柿是因为其性味甘酸,微寒,有生津止渴,健胃消食的功能。治口渴,食欲不振;选用苹果是因为其性味甘,凉,有生津,润肺,除烦,解署,开胃,醒酒的功能;选用梨是因为其味甘,性微寒,无毒,入肺、胃经。有生津,润燥,清热,化痰的功能,治热病津伤烦渴,消渴,热咳,痰热惊狂,噎膈,便秘;选用海带是因为其味苦咸,性寒,无毒,有软坚化痰,利水泄热的功能,治瘿瘤结核,疝瘕,水肿,脚气。白沙糖性味甘平,润肺生津,有治肺咳嗽,口干燥渴的功能。酱油是中国传统的调味品,用豆、麦、麸皮酿造而成,色泽红褐色,有独特酱香,滋味鲜美,有助于促进食欲。食用精盐是人体正常生理活动不可缺少的物质,且具有杀菌消毒护齿美容的功能。芝麻酱富含蛋白质,脂肪及多种维生素和矿物质,有很高的营养价值。其质地细腻,味美,具有芝麻固有的浓郁香气,不发霉,不生虫。一般用作拌面条、馒头、面包或凉拌菜等的调味品,也是作甜饼、甜包子等馅心配料。
本发明的组分用量也是发明人经过大量的试验得出的,各组分的原料用量在下述重量范围内都能达到较好的效果。
管仲5-15g、芦根4-12g、野菊花10-20g、竹叶10-20g、
前胡5-12g、桑叶5-15g、鱼腥草5-15g、十大功劳叶4-12g、
秦艽5-15g、连翘5-15g、鸭跖草4-12g、青蒿4-10g、
板蓝根4-10g、胖大海5-15g、生地黄4-10g、百两金4-10g、
葎草5-10g、黄连4-10g、香茹5-15g、石膏4-10g、
大青叶5-15g、青黛5-15g、石斛10-20g、白茅根10-18g、
茵陈蒿5-15g、马鞭草4-10g、山大刀4-10g、半枝莲5-10g、
木槿皮4-10g、野百合10-20g、白薇5-10g、高粱酒4000-4500g、
藕节15-25g、西红柿8-12g、苹果8-12g、梨8-12g、
海带15-25g、冰糖5-10g、白沙糖5-10g、酱油8-14g、
食用精盐5-10g、芝麻酱120-180g。
所述用量的优选重量为:
管仲10g、芦根8g、野菊花12g、竹叶15g、
前胡10g、桑叶10g、鱼腥草10g、十大功劳叶8g、
秦艽10g、连翘10g、鸭跖草8g、青蒿8g、
板蓝根7g、胖大海10g、生地黄6g、百两金6g、
葎草7g、黄连6g、香茹9g、石膏6g、
大青叶10g、青黛10g、石斛15g、白茅根12g、
茵陈蒿10g、马鞭草6g、山大刀6g、半枝莲6g、
木槿皮7g、野百合15g、白薇6g、高粱酒4200g、
藕节20g、西红柿10g、苹果10g、梨10g、
海带20g、冰糖8g、白沙糖8g、酱油10g、
食用精盐8g、芝麻酱150g。
本发明配方独特,清热泻火,生津润肺,益胃养阴,疗效好,无副作用。
本发明的制备方法如下,它包括下列步骤:
(一)备料
1、管仲:拣去杂质,晒干;
2、芦根:拣去杂质及根,切段,晒干;
3、野菊花:去净杂质,除去残根,洗净切段,晒干;
4、竹叶:拣净杂质,除去梗叶,晾干;
5、前胡:取原药材,除去杂质,洗净,润透,切薄片,干燥或低温干燥,筛去碎屑;
6、桑叶:拣去杂质,搓碎,簸去梗,筛去泥屑;
7、鱼腥草:去净杂质,除去残根,洗净切段,晒干;
8、十大功劳叶:秋季采收,拣净杂质,晒干;
9、秦艽:拣去杂质,除去芦头,稍浸,润透切片,晒干;
10、连翘:拣净杂质,搓开,除去枝梗;
11、鸭跖草:拣去杂质,洗净,切断,晒干;
12、青蒿:拣去杂质,除去残根,水淋使润,切段,晒干;
13、板蓝根:拣净杂质,洗净,润透,切片,晒干;
14、胖大海:除去杂质,筛去泥沙即可,不能用水洗;
15、生地黄:取原药材,除去杂质,洗净,稍润,切厚片,干燥,筛去碎屑;
16、百两金:全年均可采集,采后洗净晒干;
17、葎草:除去杂质,洗净,稍润,切段,晒干;
18、黄连:取原药材,除去须根、杂质,洗净润透,切薄片,干燥,筛去碎屑;
19、香茹:取原药材,拣去杂质,晒干;
20、石膏:去净杂石,洗净泥土,打碎成小块;
21、大青叶:拣去杂质及枯叶,洗净,稍润,切段,晒干;
22、青黛:拣去杂质,过箩;
23、石斛:取干燥的石斛,用水泡约至八成透,闷润,除去残根及黑枝,切段,除去薄膜,晒干;
24、白茅根:拣净杂质,洗净,微润,切段,晒干,簸净碎屑;
25、茵陈蒿:过筛,拣去杂质,除去残根,碾碎,再过箩去净泥屑;
26、马鞭草:拣净杂质,洗净,润软切段,晒干;
27、山大刀:拣净杂质,干燥;
28、半枝莲:除去杂质,洗净,稍润,切段,干燥;
29、木槿皮:洗净稍浸,润透,切段,晒干;
30、野百合:夏、秋季采集,拣去杂质,晒干;
31、白薇:拣净杂质,除去茎苗,洗净,稍浸,润透,切段,晒干;
32、高粱酒:选用优质高粱酒;
33、藕节:取新鲜藕节洗净切片备用;
34、西红柿:洗净切片备用;
35、苹果:洗净切片备用;
36、梨:洗净切片备用;
37、海带:洗净备用;
38、冰糖:取原药材,拣净杂质;
39、白沙糖:按量取用;
40、酱油:按量取用;
41、食用精盐:按量取用;
42、芝麻酱:按量取用;
(二)制备
1、将所述的管仲、芦根、野菊花、竹叶、前胡、桑叶、鱼腥草、十大功劳叶、秦艽、连翘、鸭跖草、青蒿、板蓝根、胖大海、生地黄、百两金、葎草、黄连、香茹、石膏、大青叶、青黛、石斛、白茅根、茵陈蒿、马鞭草、山大刀、半枝莲、木槿皮、野百合、白薇加水煎煮两次,第一次加水8倍量,煎煮1.5小时,第二次加水6倍量,煎煮1小时,合并两次煎煮液,过滤得滤液;
2、将过滤的滤液浓缩成比重为1.35的浸膏,加90%-95%乙醇进行醇沉,回收乙醇并浓缩,在45-50℃下干燥,制得干浸膏;
3、将干浸膏粉碎成细粉,过筛;
4、将过筛后的干浸膏细粉放入所述高粱酒中,搅拌并密封在陶罐中,然后埋入地下,浸泡49天得药液;
5、将所述的藕节、西红柿、苹果、梨、海带、冰糖、白沙糖、酱油、食用精盐混合打碎搅拌成果酱;
6、将浸泡完毕的药酒陶罐打开,取其上部澄清药液200克,与上述果酱加入所述的芝麻酱中,搅拌均匀即得可缓解上火的火锅蘸料酱;
本发明配方独特,具有疏风清热、消炎解毒的功能,在清热泻火方面,功效突出,无副作用。
以下通过试验例来进一步阐述本发明的有益效果,这些试验包括本发明的动物毒性试验和食用疗效观察试验。
[试验例1]本发明产品的动物毒性试验
取西德兔30只,雌雄兼用,体重2.0-2.5kg,分两组,每组15只,其中一组为超剂量试验组,另一组为正常量试验组。超剂量试验组为25mg/kg,正常量为10mg/kg,给药方式为稀释灌胃法给药,每天二次,连服7天,每天观察给药反应,结果表明二组家兔活动、饮食正常,本发明无不良毒副作用。
[试验例2]本发明产品的食用疗效观察
1、一般资料
收录跟踪食用本发明产品的火锅食用者共41例;
2、使用方法:每次取用火锅蘸料酱20g倒入碗碟中,将火锅中煮熟的食物蘸取蘸料酱后食用每天依次,连用22天;
3、食用疗效评定标准
显效:食用本火锅蘸料酱后,未出现上火症状;
好转:食用本火锅蘸料酱后咽痛减轻,上火症状已有好转;
无效:达不到好转标准者;
4、食用疗效结果(见下表):
在上述跟踪试验例中,食用本发明产品的试验例总数为39例,结果显效36例,显效率为87.8%,好转2例,好转率为4.88%,无效3例,总有效率为92.68%。

Claims (3)

1.一种可缓解上火的火锅蘸料酱,其特征在于:它是由下述重量范围内的原料制成:
管仲5-15g、芦根4-12g、野菊花10-20g、竹叶10-20g、
前胡5-12g、桑叶5-15g、鱼腥草5-15g、十大功劳叶4-12g、
秦艽5-15g、连翘5-15g、鸭跖草4-12g、青蒿4-10g、
板蓝根4-10g、胖大海5-15g、生地黄4-10g、百两金4-10g、
葎草5-10g、黄连4-10g、香茹5-15g、石膏4-10g、
大青叶5-15g、青黛5-15g、石斛10-20g、白茅根10-18g、
茵陈蒿5-15g、马鞭草4-10g、山大刀4-10g、半枝莲5-10g、
木槿皮4-10g、野百合10-20g、白薇5-10g、高粱酒4000-4500g、
藕节15-25g、西红柿8-12g、苹果8-12g、梨8-12g、
海带15-25g、冰糖5-10g、白沙糖5-10g、酱油8-14g、
食用精盐5-10g、芝麻酱120-180g。
2.如权利要求1所述的火锅蘸料酱,其中各原料的用量为:
管仲10g、芦根8g、野菊花12g、竹叶15g、
前胡10g、桑叶10g、鱼腥草10g、十大功劳叶8g、
秦艽10g、连翘10g、鸭跖草8g、青蒿8g、
板蓝根7g、胖大海10g、生地黄6g、百两金6g、
葎草7g、黄连6g、香茹9g、石膏6g、
大青叶10g、青黛10g、石斛15g、白茅根12g、
茵陈蒿10g、马鞭草6g、山大刀6g、半枝莲6g、
木槿皮7g、野百合15g、白薇6g、高粱酒4200g、
藕节20g、西红柿10g、苹果10g、梨10g、
海带20g、冰糖8g、白沙糖8g、酱油10g、
食用精盐8g、芝麻酱150g。
3.如权利要求1或2所述添加剂的制备方法,它包括下列步骤:
(一)备料
(1)管仲:拣去杂质,晒干;
(2)芦根:拣去杂质及根,切段,晒干;
(3)野菊花:去净杂质,除去残根,洗净切段,晒干;
(4)竹叶:拣净杂质,除去梗叶,晾干;
(5)前胡:取原药材,除去杂质,洗净,润透,切薄片,干燥或低温干燥,筛去碎屑;
(6)桑叶:拣去杂质,搓碎,簸去梗,筛去泥屑;
(7)鱼腥草:去净杂质,除去残根,洗净切段,晒干;
(8)十大功劳叶:秋季采收,拣净杂质,晒干;
(9)秦艽:拣去杂质,除去芦头,稍浸,润透切片,晒干;
(10)连翘:拣净杂质,搓开,除去枝梗;
(11)鸭跖草:拣去杂质,洗净,切断,晒干;
(12)青蒿:拣去杂质,除去残根,水淋使润,切段,晒干;
(13)板蓝根:拣净杂质,洗净,润透,切片,晒干;
(14)胖大海:除去杂质,筛去泥沙即可,不能用水洗;
(15)生地黄:取原药材,除去杂质,洗净,稍润,切厚片,干燥,筛去碎屑;
(16)百两金:全年均可采集,采后洗净晒干;
(17)葎草:除去杂质,洗净,稍润,切段,晒干;
(18)黄连:取原药材,除去须根、杂质,洗净润透,切薄片,干燥,筛去碎屑;
(19)香茹:取原药材,拣去杂质,晒干;
(20)石膏:去净杂石,洗净泥土,打碎成小块;
(21)大青叶:拣去杂质及枯叶,洗净,稍润,切段,晒干;
(22)青黛:拣去杂质,过箩;
(23)石斛:取干燥的石斛,用水泡约至八成透,闷润,除去残根及黑枝,切段,除去薄膜,晒干;
(24)白茅根:拣净杂质,洗净,微润,切段,晒干,簸净碎屑;
(25)茵陈蒿:过筛,拣去杂质,除去残根,碾碎,再过箩去净泥屑;
(26)马鞭草:拣净杂质,洗净,润软切段,晒干;
(27)山大刀:拣净杂质,干燥;
(28)半枝莲:除去杂质,洗净,稍润,切段,干燥;
(29)木槿皮:洗净稍浸,润透,切段,晒干;
(30)野百合:夏、秋季采集,拣去杂质,晒干;
(31)白薇:拣净杂质,除去茎苗,洗净,稍浸,润透,切段,晒干;
(32)高粱酒:选用优质高粱酒;
(33)藕节:取新鲜藕节洗净切片备用;
(34)西红柿:洗净切片备用;
(35)苹果:洗净切片备用;
(36)梨:洗净切片备用;
(37)海带:洗净备用;
(38)冰糖:取原药材,拣净杂质;
(39)白沙糖:按量取用;
(40)酱油:按量取用;
(41)食用精盐:按量取用;
(42)芝麻酱:按量取用;
(二)制备
(1)将所述的管仲、芦根、野菊花、竹叶、前胡、桑叶、鱼腥草、十大功劳叶、秦艽、连翘、鸭跖草、青蒿、板蓝根、胖大海、生地黄、百两金、葎草、黄连、香茹、石膏、大青叶、青黛、石斛、白茅根、茵陈蒿、马鞭草、山大刀、半枝莲、木槿皮、野百合、白薇加水煎煮两次,第一次加水8倍量,煎煮1.5小时,第二次加水6倍量,煎煮1小时,合并两次煎煮液,过滤得滤液;
(2)将过滤的滤液浓缩成比重为1.35的浸膏,加90%-95%乙醇进行醇沉,回收乙醇并浓缩,在45-50℃下干燥,制得干浸膏;
(3)将干浸膏粉碎成细粉,过筛;
(4)将过筛后的干浸膏细粉放入所述高粱酒中,搅拌并密封在陶罐中,然后埋入地下,浸泡49天得药液;
(5)将所述的藕节、西红柿、苹果、梨、海带、冰糖、白沙糖、酱油、食用精盐混合打碎搅拌成果酱;
(6)将浸泡完毕的药酒陶罐打开,取其上部澄清药液200克,与上述果酱加入所述的芝麻酱中,搅拌均匀即得可缓解上火的火锅蘸料酱。
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