CN106261117A - 一种曲花紫堇清热利肝牡蛎海鲜汤料及其制备方法 - Google Patents
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Abstract
本发明公开了
一种曲花紫堇清热利肝牡蛎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:
曲花紫堇
、
三七花
、
莲子心
、
木蝴蝶
、
珍珠母
、
龙胆草
、
罗布麻叶
、
青木香
、牡蛎肉粉、扇贝肉粉、紫菜干、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
清热利肝
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,尤其涉及一种曲花紫堇清热利肝牡蛎海鲜汤料。
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,对人体有清热利肝功效的牡蛎海鲜汤料。
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,对人体有清热利肝功效的一种曲花紫堇清热利肝牡蛎海鲜汤料。
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:一种曲花紫堇清热利肝牡蛎海鲜汤料,其特征在于:它是由下列重量份数的原料制成:曲花紫堇
10-20
份、三七花
5-15
份、莲子心
10-16
份、木蝴蝶
8-12
份、珍珠母
10-16
份、龙胆草
5-9
份、罗布麻叶
4-15
份、青木香
5-10
份、牡蛎肉粉
15-25
份、扇贝肉粉
10-15
份、紫菜干
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:曲花紫堇
15
份、三七花
10
份、莲子心
12
份、木蝴蝶
10
份、珍珠母
12
份、龙胆草
7
份、罗布麻叶
8
份、青木香
7
份、牡蛎肉粉
20
份、扇贝肉粉
13
份、紫菜干
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曲花紫堇、三七花、莲子心、木蝴蝶、珍珠母、龙胆草、罗布麻叶、青木香、牡蛎肉、扇贝肉、洋葱、葱、生姜分别放入清水中清洗,自然晾干备用;将紫菜放在流水中浸泡
24
小时,取出自然晾干,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:将上述洗净的曲花紫堇、三七花、莲子心、木蝴蝶、珍珠母、龙胆草、罗布麻叶、青木香、牡蛎肉、扇贝肉分别在温度
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,紫菜、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。
曲花紫堇,清热毒,利肝胆,凉血止血,主热病高热,湿热黄疸,衄血,月经过多,三七花,清热,平肝,降压,治高血压,头昏,目眩,耳鸣,急性咽喉炎,莲子心,清心安神,交通心肾,涩精止血,用于热人心包,神昏谵语,心肾不交,失眠遗精,血热吐血,木蝴蝶,清肺利咽,疏肝和胃,用于肺热咳嗽,喉痹,音哑,肝胃气痛,珍珠母,平肝潜阳,定惊明目,用于头痛眩晕,烦躁失眠,肝热目赤,肝虚目昏,龙胆草,清热燥湿,泻肝胆火,用于湿热黄疸,阴肿阴痒,带下,强中,湿疹瘙痒,目赤,耳聋,胁痛,口苦,惊风抽搐,罗布麻叶,平肝安神,清热利水,用于肝阳眩晕,心悸失眠,浮肿尿少,高血压,神经衰弱,肾炎浮肿,青木香,平肝止痛,解毒消肿,用于眩晕头痛,胸腹胀痛,痈肿疗疮,蛇虫咬伤,牡蛎重镇安神,潜阳补阴,软坚散结,收敛固涩,用于惊悸失眠,眩晕耳鸣,瘰疬痰核,徵瘕痞块,自汗盗汗,遗精崩带,胃痛泛酸,煅牡蛎收敛固涩,用于自汗盗汗,遗精崩带,胃痛吞酸,扇贝含一种具有降低血清胆固醇作用的代尔太
7-
胆固醇和
24-
亚甲基胆固醇,它们兼有抑制胆固醇在肝脏合成和加速排泄胆固醇的独特作用,从而使体内胆固醇下降,它们的功效比常用的降胆固醇的药物谷固醇更强,人们在食用贝类食物后,常有一种清爽宜人的感觉,这对解除一些烦恼症状无疑是有益的,紫菜具有化痰软坚、清热利水、补肾养心的功效,用于瘿瘤,瘰疬,咳嗽痰稠,饮酒过多,烦热不安,脚气,水肿,小便不利,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清热利肝效果,通过辅以食补调节人体,清热利肝,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,对热病高昏,湿热黄疸,衄血等主病证:程度不同起到了头痛眩晕,烦躁失眠的作用,具有保健、清热利肝、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“清热利肝汤料”,每组选择门诊病人
210
例,其中男
100
例,女
110
例,最大年龄
80
岁,最小年龄
20
岁,每天服用一次,
7
天为一个疗程,临床表现为热病高昏,湿热黄疸,衄血、头痛眩晕,烦躁失眠,肝热目赤,肝虚目昏、肝阳眩晕,浮肿尿少,肾炎浮肿,表一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
一种曲花紫堇清热利肝牡蛎海鲜汤料,其特征在于:它是由下列重量份数的原料制成:曲花紫堇
10-20
份、三七花
5-15
份、莲子心
10-16
份、木蝴蝶
8-12
份、珍珠母
10-16
份、龙胆草
5-9
份、罗布麻叶
4-15
份、青木香
5-10
份、牡蛎肉粉
15-25
份、扇贝肉粉
10-15
份、紫菜干
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:曲花紫堇
15
份、三七花
10
份、莲子心
12
份、木蝴蝶
10
份、珍珠母
12
份、龙胆草
7
份、罗布麻叶
8
份、青木香
7
份、牡蛎肉粉
20
份、扇贝肉粉
13
份、紫菜干
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曲花紫堇、三七花、莲子心、木蝴蝶、珍珠母、龙胆草、罗布麻叶、青木香、牡蛎肉、扇贝肉、洋葱、葱、生姜分别放入清水中清洗,自然晾干备用;将紫菜放在流水中浸泡
24
小时,取出自然晾干,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:将上述洗净的曲花紫堇、三七花、莲子心、木蝴蝶、珍珠母、龙胆草、罗布麻叶、青木香、牡蛎肉、扇贝肉分别在温度
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,紫菜、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,牡蛎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)
1.一种曲花紫堇清热利肝牡蛎海鲜汤料,其特征在于:它是由下列重量份数的原料制成:曲花紫堇10-20份、三七花5-15份、莲子心10-16份、木蝴蝶8-12份、珍珠母10-16份、龙胆草5-9份、罗布麻叶4-15份、青木香5-10份、牡蛎肉粉15-25份、扇贝肉粉10-15份、紫菜干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所述的一种曲花紫堇清热利肝牡蛎海鲜汤料,其特征在于:所述原料优选的重量份数是:曲花紫堇15份、三七花10份、莲子心12份、木蝴蝶10份、珍珠母12份、龙胆草7份、罗布麻叶8份、青木香7份、牡蛎肉粉20份、扇贝肉粉13份、紫菜干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所述的一种曲花紫堇清热利肝牡蛎海鲜汤料制备方法,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曲花紫堇、三七花、莲子心、木蝴蝶、珍珠母、龙胆草、罗布麻叶、青木香、牡蛎肉、扇贝肉、洋葱、葱、生姜分别放入清水中清洗,自然晾干备用;将紫菜放在流水中浸泡24小时,取出自然晾干,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:将上述洗净的曲花紫堇、三七花、莲子心、木蝴蝶、珍珠母、龙胆草、罗布麻叶、青木香、牡蛎肉、扇贝肉分别在温度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,紫菜、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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