CN111053219A - 一种番茄酸汤火锅的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种番茄酸汤火锅的制备方法,其特征在于,有以下配料配制而成:辣椒、番茄、柠檬汁、木姜子油、胡椒、菠萝、苹果、香蕉、盐、味精、香毛草、精炼油、枸杞;红辣椒、榨菜条、糯米粉、小麦粉、生姜粉、蒜粉、食盐、米酒、党参、花椒;本发明制作简单,使用番茄酱和柠檬汁调酸味,酸味纯正,且番茄酱和柠檬汁具有健脾、养胃、促消化的功效,在制作过程中加入菠萝、苹果、香蕉,使得味道更鲜美,而且具有健胃消食的功效,该酸汤火锅中酸中略有微辣,气味芳香浓郁,口感极佳,满足人们嗅觉、味觉上对美食的要求;且具有健脾、养胃、润肺、促消化、平衡身体酸碱度、增强免疫力、延缓衰老等功效,四季皆可食用,老少皆宜。
Description
技术领域
本发明涉及一种食品加工领域,具体设计一种番茄酸汤火锅的制备方法。
背景技术
电火锅食用方便,在中国已有悠久的历史,是一种受众多消费者欢迎的餐饮方式,尤其在寒冷的冬天,男女老少、亲朋好友围着热气腾腾的火锅,一边加热一边吃,把臂共话,温情荡漾,洋溢着热烈融洽的气氛,适合了大团圆这一中国传统文化。众所周知,火锅的质量和口味主要取决于火锅底料的质量和口味,我国地域辽阔,各地的人们喜爱的口味也存在差异,因此,在市场上出现了不同口味的火锅底料,其中酸汤火锅很受群众欢迎。现代社会中,素食者越来越多,素食主义不再是一种宗教和教条,选择素食只是选择了一种有益于自身健康、尊重其他生命、爱护环境、合乎自然规律的饮食习惯,素食已经逐渐成为符合时代潮流的生活方式;然而素火锅底料的制备过程中完全使用素食材,要做出的美味而又健康的素火锅底料现已成为餐饮业的一大难题。
发明内容
发明目的:本发明提供了一种制作简单,气味芳香浓郁,口感极佳的,不油腻,富有营养,且具有健脾、养胃、润肺的番茄酸汤火锅的制备方法。
技术方案:一种番茄酸汤火锅底料,其特征在于,有以下配料和步骤配制而成:辣椒25~35份、番茄140~160份、柠檬汁15~25份、木姜子油15~25份、胡椒2~4份、菠萝45~55份、苹果45~55份、香蕉45~55份、盐20~30份、味精4~6份、香毛草35~45份、精炼油25~35份、枸杞6~18份;红辣椒20-30份、榨菜条4-6份、糯米粉3-5份、小麦粉2-4份、生姜粉1-3份、蒜粉0.5-0.9份、食盐1.2-1.8份、米酒0.2-0.4份、党参9-12份。
一种番茄酸汤火锅的制备方法,其特征在于,通过以下步骤制备而成:(1)、消毒,作业现场须冲洗消毒;(2)、制油,将菜籽油或是色拉油升温制热;(3)、清洗,将原料倒入大池中进行冲洗及清洗后沥干;(4)、将辣椒25~35份、番茄140~160份、柠檬15~25份、菠萝45~55份、苹果45~55份、香蕉45~55份、
优选地,所述小米辣为为贵州乡下妹特制朝天辣。
优选地,所述菜籽油的油温在150℃-180℃,色拉油的油温在180℃-200℃。
优选地,所述步骤(1)中消毒必须用臭氧消毒,使用的消毒液为(84消毒液)。
优选地,所述步骤(6)中的恒温灌装的恒温温度为80℃至100℃。
Claims (8)
1.一种番茄酸汤火锅的制备方法,其特征在于,有以下配料配制而成:辣椒25~35份、番茄140~160份、柠檬汁15~25份、木姜子油15~25份、胡椒2~4份、菠萝45~55份、苹果45~55份、香蕉45~55份、盐20~30份、味精4~6份、香毛草35~45份、精炼油25~35份、枸杞6~18份;红辣椒20-30份、榨菜条4-6份、糯米粉3-5份、小麦粉2-4份、生姜粉1-3份、蒜粉0.5-0.9份、食盐1.2-1.8份、米酒0.2-0.4份、党参9-12份、花椒12-36份。
2.根据权利要求1所述的一种酸汤素火锅底料,其特征在于,所述配料中加入小米辣25~35份、辣椒酱25~35份。
3.根据权利要求2所述的一种酸汤素火锅底料,其特征在于,所述辣椒酱为贵州乡下妹牌辣椒酱。
4.根据权利要求2所述的一种酸汤素火锅底料,其特征在于,所述小米辣为为贵州特制朝天辣。
5.一种酸汤素火锅底料的制备方法,其特征在于,通过以下步骤制备而成:(1)、消毒,作业现场须冲洗消毒;(2)、制油,将菜籽油或是色拉油升温制热;(3)、清洗,将原料倒入大池中进行冲洗及清洗后沥干;(4)、将辣椒25~35份、番茄140~160份、柠檬15~25份、菠萝45~55份、苹果45~55份、香蕉45~55份、香毛草35~45份、枸杞6~18份、党参8-129-12份、花椒6-12份绞碎、备用;(5)、将25~35份菜籽油或是色拉油倒入烧热的炒锅中,待油热温后倒入步骤(4)中绞碎后的番茄酱,炒制2-3小时;将酸汤按1:1.75的比例混合炒制1-1.5小时,依次将辣椒酱、柠檬汁、木姜子油、胡椒、菠萝、苹果、香蕉、盐、味精、香毛草、精炼油、枸杞、党参、加入锅内炒制,用大火熬制15分钟,转为小火熬制1.5-2.5小时,立刻转入大火熬制3-6分钟;(6)恒温罐装。
6.根据权利要求5所述的一种酸汤素火锅底料的制备方法,其特征在于,所述菜籽油的油温在150℃-180℃,色拉油的油温在180℃-200℃。
7.根据权利要求5所述的一种酸汤素火锅底料的制备方法,其特征在于,所述步骤(1)中消毒必须用臭氧消毒,使用的消毒液为(84消毒液)。
8.根据权利要求5所述的一种酸汤素火锅底料的制备方法,其特征在于,所述步骤(6)中的恒温灌装的恒温温度为80℃至100℃。
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Cited By (2)
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CN112167588A (zh) * | 2020-09-09 | 2021-01-05 | 襄阳职业技术学院 | 一种酸汤素火锅汤料及其制备方法 |
CN114365835A (zh) * | 2022-01-18 | 2022-04-19 | 四川省火娃食品有限公司 | 一种番茄火锅底料及其制备方法 |
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JP2004073177A (ja) * | 2002-08-16 | 2004-03-11 | Korea Food Research Inst | トウガラシミソソース及びその製造方法 |
CN103431351A (zh) * | 2013-08-28 | 2013-12-11 | 刘峙汶 | 一种酸汤素火锅底料及其制备方法 |
CN105266107A (zh) * | 2015-11-01 | 2016-01-27 | 宁夏陇夏红清真食品股份有限公司 | 枸杞火锅底料 |
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CN108142898A (zh) * | 2016-12-04 | 2018-06-12 | 贵州王苗丫民族风味食品有限公司 | 一种西红柿红酸汤 |
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2018
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JP2004073177A (ja) * | 2002-08-16 | 2004-03-11 | Korea Food Research Inst | トウガラシミソソース及びその製造方法 |
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CN114365835A (zh) * | 2022-01-18 | 2022-04-19 | 四川省火娃食品有限公司 | 一种番茄火锅底料及其制备方法 |
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