CN106261113A - 一种狍茸补肾益阳海蜇海鲜汤料及其制备方法 - Google Patents
一种狍茸补肾益阳海蜇海鲜汤料及其制备方法 Download PDFInfo
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Abstract
本发明公开了
一种狍茸补肾益阳海蜇海鲜汤料及其制备方法,其特征在于:它是由下列重量份数的原料制成:
狍茸
、
干贝
、
凤尾七
、
梦花
、
梅花参
、
巴戟天
、
瓦楞子
、
五味子
、海蜇肉粉、蛤蜊肉粉、蛞蝓肉粉、洋葱粒、葱片、木薯淀粉、食盐、胡椒粉、生姜、八角;
经过清洗、烘干、混合、除杂、灭菌装袋等工序制作而成。本发明
味道鲜美、方便存放,
具有
补肾益阳
效果,并且制备工艺更加简单、卫生。
Description
技术领域
本发明涉及一种食品保健领域,尤其涉及一种狍茸补肾益阳海蜇海鲜汤料。
背景技术
目前,市场上的食用的海鲜汤料多是用虾粉添加一些简单的食品添加剂和调味品制成,只能在烹饪时起到简单的海鲜提味效果,并且只是在配汤里味道浓郁,不能有效的进入食物当中,增加食物烹饪效果;而汤料当中多是用食品添加剂,不能良好的对人体起到补益作用,有的甚至对损害人体健康。所以,市场上非常需要一种能够有效使食物入味,可多种方法食用,具有调理人体健康,对人体有补肾益阳功效的海蜇海鲜汤料。
发明内容
本发明的目的是提供一种能够有效使食物入味,可多种方法食用,具有调理人体健康,对人体有补肾益阳功效的一种狍茸补肾益阳海蜇海鲜汤料。
为了实现本发明的目的,本发明是通过以下技术方案实现的:一种狍茸补肾益阳海蜇海鲜汤料,其特征在于:它是由下列重量份数的原料制成:狍茸
10-20
份、干贝
5-15
份、凤尾七
10-16
份、梦花
8-12
份、梅花参
10-16
份、巴戟天
5-9
份、鳖甲
4-15
份、五味子
5-10
份、海蜇肉粉
15-25
份、蛤蜊肉粉
10-15
份、蛞蝓肉粉
10-15
份、洋葱粒
5-12
份、葱片
3-8
份、木薯淀粉
12-18
份、食盐
5-7
份、胡椒粉
2-4
份、生姜
3-5
份、八角
2-3
份。
所述原料优选的重量份数是:狍茸
15
份、干贝
10
份、凤尾七
12
份、梦花
10
份、梅花参
12
份、巴戟天
7
份、鳖甲
8
份、五味子
7
份、海蜇肉粉
20
份、蛤蜊肉粉
13
份、蛞蝓肉粉
13
份、洋葱粒
9
份、葱片
4
份、木薯淀粉
15
份、食盐
5
份、胡椒粉
4
份、生姜
4
份、八角
2
份。
去制作工艺包含如下工序:
a.
清洗:将上述原料中挑选优质的狍茸、干贝、凤尾七、梦花、梅花参、巴戟天、鳖甲、五味子、海蜇肉、蛤蜊肉、蛞蝓肉、洋葱、葱、生姜分别放入清水中清洗,自然晾干备用;选取优质的木薯淀粉、食盐、胡椒粉、八角除去其中杂质,备用;
b.
烘干:将上述洗净的狍茸、干贝、凤尾七、梦花、梅花参、巴戟天、鳖甲、五味子、海蜇肉、蛤蜊肉、蛞蝓肉分别在温度
80-100
℃下,烘干
1-3
小时,脱去水份至含水量
8%
以下,分别切碎、研细成粉,过
30-60
目筛;将洗净的洋葱切粒,葱、生姜切片,然后置于温度
70-90
℃下,烘干
0.5-1
小时,脱去水份至含水量
10%
以下,备用;
c.
混合:将上述制成的各原料按照上述重量份数比充分混合均匀;
d.
除杂:将上述混合均匀的原料经过筛、过磁、过金检,剔除生产过程中产生的磁性脱水主料和金属杂物;
e.
灭菌装袋:将上述经除杂后的原料混合物放入灭菌器中,用紫外线灯照射
15-30
分钟灭菌,按照每袋
25-35g
的重量装袋,制成成品。
狍茸,补肾阳,益精血,强筋骨,主虚劳赢弱,腰膝酸软,筋骨疼痛,阳痿,不孕,干贝,滋阴,养血,补肾,调中,主消渴,肾虚尿频,食欲不振,凤尾七,补肾,养心安神,调经活血,明目,治虚劳,骨蒸劳热,干血劳,月经不调,头晕目眩,梦花,滋养肝肾,明目消翳,主夜盲,翳障,目赤流泪,羞明怕光,小儿疳眼,头痛,失音,夜梦遗精,梅花参,补肾,益精,养血,主身体虚弱,肺结核,神经衰弱,阳痿,水肿,巴戟天,补肾阳,壮筋骨,祛风湿,治阳痿,少腹冷痛,小便不禁,子宫虚冷,风寒湿痹,腰膝酸痛,鳖甲,滋阴潜阳,软坚散结,退热除蒸,用于阴虚发热,劳热骨蒸,虚风内动,经闭,瘕,久疟疟母,五味子,收敛固涩,益气生津,补肾宁心,用于久嗽虚喘,梦遗滑精,遗尿尿频,久泻不止,自汗,盗汗,津伤口渴,短气脉虚,内热消渴,心悸失眠,海蜇具有清热解毒、化痰软坚、降压消肿等功能,对支气管炎、哮喘、高血压、胃溃疡等症均有疗效,此外,海蜇有促进上皮形成、扩张血管、降低血压、消痰散气、润肠消积等功能,同时还能清肠胃,保障身体健康,蛤蜊滋阴,利水,化痰,软坚。清热,利湿,化痰,软坚,治痰饮喘咳,水气浮肿,胃痛呕逆,白浊,崩中,带下,瘿瘤,烫伤,治消渴,水肿,痰积,癣块,瘿瘤,崩、带,痔疮,蛞蝓清热祛风,消肿解毒,破痰通经,治中风歪僻,筋脉拘挛,惊痫,喘息,喉痹,咽肿,痈肿,丹毒,经闭,症瘕,蜈蚣咬伤,生姜具有解表散寒、温中止呕、温肺止咳、解毒的功效,常用于风寒感冒,脾胃寒症,胃寒呕吐,肺寒咳嗽,解鱼蟹毒,八角温阳,散寒,理气,治中寒呕逆,寒疝腹痛,肾虚腰痛,干、湿脚气,洋葱含有前列腺素
A
,能降低外周血管阻力,降低血粘度,可用于降低血压、提神醒脑、缓解压力、预防感冒,此外,洋葱还能清除体内氧自由基,增强新陈代谢能力,抗衰老,预防骨质疏松,是适合中老年人的保健食物,葱发汗解表,散寒通阳,解毒散凝,主治风寒感冒轻症,痈肿疮毒,痢疾脉微,寒凝腹痛,小便不利等病症。
本发明的海鲜汤料味道鲜美,符合广大民众的口味,并且可根据不同人的口味添加不同的调料,增强口感;本发明是利用中药进补达到补肾益阳效果,通过辅以食补调节人体,补肾益阳,增强人体体质。
本发明在经过多例患者的服用与临床验证,不断总结经总结和完善,配方比较完整,疗效确切,对虚劳赢弱,腰膝酸软,筋骨疼痛等主病证:程度不同起到了久嗽虚喘,梦遗滑精的作用,具有保健、补肾益阳、纯天然、无毒无副作用等优点。
本发明经两组临床验证
,
其中一组为治疗组服用本发明保健饮品,每天服用一次,
7
天为一个疗程,另一组对照服用“补肾益阳汤料”,每组选择门诊病人
220
例,其中男
110
例,女
110
例,最大年龄
70
岁,最小年龄
30
岁,每天服用一次,
7
天为一个疗程,临床表现为虚劳赢弱,腰膝酸软,筋骨疼痛、久嗽虚喘,梦遗滑精,遗尿尿频,久泻不止,津伤口渴,短气脉虚,内热消渴,表
1
为服用一个疗程后的对照数据:
表
1
服用前后两组疗程比较
(
单位
:
人
)
治疗组和对照组有显著差异,从而可以看出本发明在临床上的应用有显著的疗效。
本发明的工艺特点:
1
、选择原料科学,生产工艺先进,其产品不仅具有浓郁的复合香气,并且味道鲜美、方便存放;
2
、产品中不添加香料及防腐剂,保持原料本身的风味和营养成份,易被人体吸收;
3
、原料来源广泛,加工艺线路短,产品易加工制造;
4
、在生产工艺过程中,完全去除杂质,使海鲜汤料中不含有主原料残渣和生产工艺中产生的金属物质。
具体实施方式:
实施例
1
一种狍茸补肾益阳海蜇海鲜汤料,其特征在于:它是由下列重量份数的原料制成:狍茸
10-20
份、干贝
5-15
份、凤尾七
10-16
份、梦花
8-12
份、梅花参
10-16
份、巴戟天
5-9
份、鳖甲
4-15
份、五味子
5-10
份、海蜇肉粉
15-25
份、蛤蜊肉粉
10-15
份、蛞蝓肉粉
10-15
份、洋葱粒
5-12
份、葱片
3-8
份、木薯淀粉
12-18
份、食盐
5-7
份、胡椒粉
2-4
份、生姜
3-5
份、八角
2-3
份。
所述原料优选的重量份数是:狍茸
15
份、干贝
10
份、凤尾七
12
份、梦花
10
份、梅花参
12
份、巴戟天
7
份、鳖甲
8
份、五味子
7
份、海蜇肉粉
20
份、蛤蜊肉粉
13
份、蛞蝓肉粉
13
份、洋葱粒
9
份、葱片
4
份、木薯淀粉
15
份、食盐
5
份、胡椒粉
4
份、生姜
4
份、八角
2
份。
去制作工艺包含如下工序:
a.
清洗:将上述原料中挑选优质的狍茸、干贝、凤尾七、梦花、梅花参、巴戟天、鳖甲、五味子、海蜇肉、蛤蜊肉、蛞蝓肉、洋葱、葱、生姜分别放入清水中清洗,自然晾干备用;选取优质的木薯淀粉、食盐、胡椒粉、八角除去其中杂质,备用;
b.
烘干:将上述洗净的狍茸、干贝、凤尾七、梦花、梅花参、巴戟天、鳖甲、五味子、海蜇肉、蛤蜊肉、蛞蝓肉分别在温度
80-100
℃下,烘干
1-3
小时,脱去水份至含水量
8%
以下,分别切碎、研细成粉,过
30-60
目筛;将洗净的洋葱切粒,葱、生姜切片,然后置于温度
70-90
℃下,烘干
0.5-1
小时,脱去水份至含水量
10%
以下,备用;
c.
混合:将上述制成的各原料按照上述重量份数比充分混合均匀;
d.
除杂:将上述混合均匀的原料经过筛、过磁、过金检,剔除生产过程中产生的磁性脱水主料和金属杂物;
e.
灭菌装袋:将上述经除杂后的原料混合物放入灭菌器中,用紫外线灯照射
15-30
分钟灭菌,按照每袋
25-35g
的重量装袋,制成成品。
实施例
2
本发明食用方法:本发明汤料可将汤料直接放入锅中烹煮做汤
3-5
分钟,待水开后加入所需食材,方便入味;本发明汤料也可用作熬粥,海蜇肉粉粒和洋葱粒可有效增加口感;本发明汤料还可作为火锅汤料食用,增加海鲜味道,增加口感。
Claims (3)
1.一种狍茸补肾益阳海蜇海鲜汤料,其特征在于:它是由下列重量份数的原料制成:狍茸10-20份、干贝5-15份、凤尾七10-16份、梦花8-12份、梅花参10-16份、巴戟天5-9份、鳖甲4-15份、五味子5-10份、海蜇肉粉15-25份、蛤蜊肉粉10-15份、蛞蝓肉粉10-15份、洋葱粒5-12份、葱片3-8份、木薯淀粉12-18份、食盐5-7份、胡椒粉2-4份、生姜3-5份、八角2-3份。
2.根据权利要求1所述的一种狍茸补肾益阳海蜇海鲜汤料,其特征在于:所述原料优选的重量份数是:狍茸15份、干贝10份、凤尾七12份、梦花10份、梅花参12份、巴戟天7份、鳖甲8份、五味子7份、海蜇肉粉20份、蛤蜊肉粉13份、蛞蝓肉粉13份、洋葱粒9份、葱片4份、木薯淀粉15份、食盐5份、胡椒粉4份、生姜4份、八角2份。
3.根据权利要求1-2所述的一种狍茸补肾益阳海蜇海鲜汤料制备方法,其特征在于:包含如下工序:
a.清洗:将上述原料中挑选优质的狍茸、干贝、凤尾七、梦花、梅花参、巴戟天、鳖甲、五味子、海蜇肉、蛤蜊肉、蛞蝓肉、洋葱、葱、生姜分别放入清水中清洗,自然晾干备用;选取优质的木薯淀粉、食盐、胡椒粉、八角除去其中杂质,备用;
b.烘干:将上述洗净的狍茸、干贝、凤尾七、梦花、梅花参、巴戟天、鳖甲、五味子、海蜇肉、蛤蜊肉、蛞蝓肉分别在温度80-100℃下,烘干1-3小时,脱去水份至含水量8%以下,分别切碎、研细成粉,过30-60目筛;将洗净的洋葱切粒,葱、生姜切片,然后置于温度70-90℃下,烘干0.5-1小时,脱去水份至含水量10%以下,备用;
c.混合:将上述制成的各原料按照上述重量份数比充分混合均匀;
d.除杂:将上述混合均匀的原料经过筛、过磁、过金检,剔除生产过程中产生的磁性脱水主料和金属杂物;
e.灭菌装袋:将上述经除杂后的原料混合物放入灭菌器中,用紫外线灯照射15-30分钟灭菌,按照每袋25-35g的重量装袋,制成成品。
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