CN110833168A - 一种茶叶火锅及其制作方法 - Google Patents
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明公开了一种茶叶火锅及其制作方法,它涉及食品技术领域。它的制备步骤为:将牛油、菜油、豆油三种油按相应重量份加入锅中烧开,达到100℃以上,加入姜葱、洋葱下锅炒干捞起来,再下入相应重量份的老鹰茶、茉莉茶、菊花茶、信阳毛尖、君山银针、黄山毛峰、铁观音、鱼腥草、碧螺春、普洱茶继续熬制3‑5h,再下海椒、豆瓣、花椒翻炒一个半小时起锅,发酵装袋。本发明制备的茶叶火锅底料有助消化,能除热降火,清肠化积,清热降脂,且清新爽口,具有养生功效,易于推广使用。
Description
技术领域
本发明涉及的是食品技术领域,具体涉及一种茶叶火锅及其制作方法。
背景技术
火锅作为一种传统美食深受广大消费者的喜爱,市场上火锅底料的口味丰富多彩,而且每年均会陆续出现很多新的特色口味火锅,火锅底料是具有一定市场的特殊调料,传统火锅的高汤多是用骨头等熬制,含有大量的饱和脂肪酸,热量很高,很容易造成体内能量过剩形成肥胖,汤中大量的嘌呤也很容易造成心血管疾病,对肠胃刺激较大,尤其是每年秋冬季为吃火锅的旺季,经常会火锅上火,同时每次吃完火锅后,身上的衣衫都一定会留下油腻的火锅味。
近年来,火锅底料的产品竞争也日趋激烈,只有采用新工艺、新配方、新造型,并在营养卫生和更具特色等方面进行创新才能更好地发展,而茶作为中国数千年来的健康饮品,是历代文人雅士的不衰时尚,且茶叶中含有茶碱,不含饱和脂肪酸,随着茶叶在食品领域的应用研究展开,多作为天然抗氧化剂,广泛应用于动植物油脂、焙烤食品、调味剂和饮料方面。因此,将火锅和茶结合起来,设计一种新型的茶叶火锅及其制作方法尤为必要。
发明内容
针对现有技术上存在的不足,本发明目的是在于提供一种茶叶火锅及其制作方法,制备方法简便,制备的茶叶火锅底料有助消化,能除热降火,清肠化积,清热降脂,且清新爽口,具有养生功效,易于推广使用。
为了实现上述目的,本发明是通过如下的技术方案来实现:一种茶叶火锅,由以下重量份的原料组成:老鹰茶 0.05-0.2份、茉莉茶0.005-0.02份、菊花茶0.005-0.02份、信阳毛尖0.005-0.02份、君山银针0.005-0.02份、黄山毛峰0.005-0.02份、铁观音0.005-0.02份、鱼腥草0.01-0.04份、碧螺春0.05-0.2份、普洱茶0.05-0.2份、牛油0.8-1.2份、菜油0.8-1.2份、豆油0.8-1.2份、花椒0.05-0.2份、红海椒0.2-0.4份、豆瓣0.2-0.4份。
作为优选,所述茶叶火锅原料的进一步优选范围为:老鹰茶 0.07-0.15份、茉莉茶0.008-0.015份、菊花茶0.008-0.015份、信阳毛尖0.008-0.015份、君山银针0.008-0.015份、黄山毛峰0.008-0.015份、铁观音0.008-0.015份、鱼腥草0.015-0.03份、碧螺春0.07-0.15份、普洱茶0.07-0.15份、牛油0.9-1.1份、菜油0.9-1.1份、豆油0.9-1.1份、花椒0.08-0.13份、红海椒0.25-0.35份、豆瓣0.25-0.35份。
作为优选,其原料的更进一步优选范围为:老鹰茶 0.1份、茉莉茶0.01份、菊花茶0.01份、信阳毛尖 0.01份、君山银针0.01份、黄山毛峰0.01份、铁观音0.01份、鱼腥草0.02份、碧螺春0.1份、普洱茶0.1份、牛油1份、菜油1份、豆油1份、花椒0.1份、红海椒0.3份、豆瓣0.3份。
一种茶叶火锅的制作方法,其制备步骤为:将牛油、菜油、豆油三种油按相应重量份加入锅中烧开,达到100℃以上,加入姜葱、洋葱下锅炒干捞起来,再下入相应重量份的老鹰茶、茉莉茶、菊花茶、信阳毛尖、君山银针、黄山毛峰、铁观音、鱼腥草、碧螺春、普洱茶继续熬制3-5h,再下海椒、豆瓣、花椒翻炒一个半小时起锅,发酵装袋。
本发明的有益效果:该制备方法简便,把火锅和茶憩结合起来,将茶的功效融入到火锅中,既可以饱火锅口服,又可以享受品茶的乐趣,制备的茶叶火锅底料有助消化,能除热降火,清肠化积,清热降脂,且清新爽口,适合肥胖者食用,具有一定的养生功效。
具体实施方式
为使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施方式,进一步阐述本发明。
本具体实施方式采用以下技术方案:一种茶叶火锅,由以下重量份的原料组成:老鹰茶 0.05-0.2份、茉莉茶0.005-0.02份、菊花茶0.005-0.02份、信阳毛尖0.005-0.02份、君山银针0.005-0.02份、黄山毛峰0.005-0.02份、铁观音0.005-0.02份、鱼腥草0.01-0.04份、碧螺春0.05-0.2份、普洱茶0.05-0.2份、牛油0.8-1.2份、菜油0.8-1.2份、豆油0.8-1.2份、花椒0.05-0.2份、红海椒0.2-0.4份、豆瓣0.2-0.4份。
其进一步的优选范围为:老鹰茶 0.07-0.15份、茉莉茶0.008-0.015份、菊花茶0.008-0.015份、信阳毛尖0.008-0.015份、君山银针0.008-0.015份、黄山毛峰0.008-0.015份、铁观音0.008-0.015份、鱼腥草0.015-0.03份、碧螺春0.07-0.15份、普洱茶0.07-0.15份、牛油0.9-1.1份、菜油0.9-1.1份、豆油0.9-1.1份、花椒0.08-0.13份、红海椒0.25-0.35份、豆瓣0.25-0.35份。
一种茶叶火锅的制作方法,其制备步骤为:将牛油、菜油、豆油三种油按相应重量份加入锅中烧开,达到100℃以上,加入姜葱、洋葱下锅炒干捞起来,再下入相应重量份的老鹰茶、茉莉茶、菊花茶、信阳毛尖、君山银针、黄山毛峰、铁观音、鱼腥草、碧螺春、普洱茶继续熬制3-5h,再下海椒、豆瓣、花椒翻炒一个半小时起锅,发酵装袋。
本具体实施方式将传统茶文化与火锅旧元素新重组,使茶融入到火锅中,给原本就已经香气四溢的火锅增添了茶叶独特的香气,由于茶叶中含有茶碱、茶多酚等多种营养物质,不含饱和脂肪酸,可降低火锅中油脂,对肠胃刺激较小,还能祛除油腻味,对其保健功效起主导作用,更适合做汤料;该方法以茶叶烹煮汤底,保证除热降火,并且清新爽口,有助消化,提神醒脑,消除疲劳,能清肠化积,消脂减肥,特别适合肥胖者使用,做到美味与健康并存,该方法制备的茶火锅不仅好吃,还有养生功效,春能舒胃润肠、夏能祛湿解暑看、秋能补水解燥、冬能暖胃藏气,可以保持食物的原汁原味,在您享受美餐的同时,带来茶的清香,在营养最优化的同时,达到色香味俱佳,具有广阔的市场应用前景。
实施例1:一种茶叶火锅,由以下重量份的原料组成:老鹰茶 0.1份、茉莉茶0.01份、菊花茶0.01份、信阳毛尖 0.01份、君山银针0.01份、黄山毛峰0.01份、铁观音0.01份、鱼腥草0.02份、碧螺春0.1份、普洱茶0.1份、牛油1份、菜油1份、豆油1份、花椒0.1份、红海椒0.3份、豆瓣0.3份。
该茶叶火锅的制备方法为:将牛油1份、菜油1份、豆油1份加入锅中烧开,达到100℃,加入姜葱、洋葱下锅炒干捞起来,再下入老鹰茶 0.1份、茉莉茶0.01份、菊花茶0.01份、信阳毛尖 0.01份、君山银针0.01份、黄山毛峰0.01份、铁观音0.01份、鱼腥草0.02份、碧螺春0.1份、普洱茶0.1份继续熬制4h,再下花椒0.1份、红海椒0.3份、豆瓣0.3份翻炒一个半小时起锅,发酵装袋。
实施例2:一种茶叶火锅,由以下重量份的原料组成:老鹰茶 0.08份、茉莉茶0.012份、菊花茶0.012份、信阳毛尖0.012份、君山银针0.012份、黄山毛峰0.012份、铁观音0.012份、鱼腥草0.025份、碧螺春0.13份、普洱茶0.13份、牛油1.1份、菜油1.1份、豆油1.1份、花椒0.12份、红海椒0.33份、豆瓣0.33份。
该茶叶火锅的制备方法为:将牛油1.1份、菜油1.1份、豆油1.1份加入锅中烧开,达到110℃,加入姜葱、洋葱下锅炒干捞起来,再下入鹰茶 0.08份、茉莉茶0.012份、菊花茶0.012份、信阳毛尖0.012份、君山银针0.012份、黄山毛峰0.012份、铁观音0.012份、鱼腥草0.025份、碧螺春0.13份、普洱茶0.13份继续熬制5h,再下花椒0.12份、红海椒0.33份、豆瓣0.33份翻炒一个半小时起锅,发酵装袋。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (4)
1.一种茶叶火锅,其特征在于,由以下重量份的原料组成:老鹰茶 0.05-0.2份、茉莉茶0.005-0.02份、菊花茶0.005-0.02份、信阳毛尖0.005-0.02份、君山银针0.005-0.02份、黄山毛峰0.005-0.02份、铁观音0.005-0.02份、鱼腥草0.01-0.04份、碧螺春0.05-0.2份、普洱茶0.05-0.2份、牛油0.8-1.2份、菜油0.8-1.2份、豆油0.8-1.2份、花椒0.05-0.2份、红海椒0.2-0.4份、豆瓣0.2-0.4份。
2.根据权利要求1所述的一种茶叶火锅,其特征在于,由以下重量份的原料组成:老鹰茶 0.07-0.15份、茉莉茶0.008-0.015份、菊花茶0.008-0.015份、信阳毛尖0.008-0.015份、君山银针0.008-0.015份、黄山毛峰0.008-0.015份、铁观音0.008-0.015份、鱼腥草0.015-0.03份、碧螺春0.07-0.15份、普洱茶0.07-0.15份、牛油0.9-1.1份、菜油0.9-1.1份、豆油0.9-1.1份、花椒0.08-0.13份、红海椒0.25-0.35份、豆瓣0.25-0.35份。
3.根据权利要求3所述的一种茶叶火锅,其特征在于,由以下重量份的原料组成:老鹰茶 0.1份、茉莉茶0.01份、菊花茶0.01份、信阳毛尖 0.01份、君山银针0.01份、黄山毛峰0.01份、铁观音0.01份、鱼腥草0.02份、碧螺春0.1份、普洱茶0.1份、牛油1份、菜油1份、豆油1份、花椒0.1份、红海椒0.3份、豆瓣0.3份。
4.根一种茶叶火锅的制作方法,其特征在于,其制备步骤为:将牛油、菜油、豆油三种油按相应重量份加入锅中烧开,达到100℃以上,加入姜葱、洋葱下锅炒干捞起来,再下入相应重量份的老鹰茶、茉莉茶、菊花茶、信阳毛尖、君山银针、黄山毛峰、铁观音、鱼腥草、碧螺春、普洱茶继续熬制3-5h,再下海椒、豆瓣、花椒翻炒一个半小时起锅,发酵装袋。
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