CN111642727A - 一种具有清热解毒作用的番茄火锅底料及其制备工艺 - Google Patents
一种具有清热解毒作用的番茄火锅底料及其制备工艺 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种具有清热解毒作用的番茄火锅底料,其按照重量份计,包括:番茄150‑180份、植物油5‑10份、洋姜5‑8份、大葱12‑15份、薄荷3‑5份、酸枣核8‑10份、食盐2‑5份、苦瓜煮出液15‑20份、芹菜汁8‑10份、柠檬挤出液3‑5份、冰糖适量、水适量。本发明口感佳,营养丰富,且具有良好的清热解毒的效果。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种具有清热解毒作用的番茄火火锅底料及其制备工艺。
背景技术
火锅一般是指以锅为器具,以热源烧锅,以水或汤烧开来涮煮食物的烹调方式,同时亦可指这种烹调方式所用的锅具。其特色为边煮边吃,或是锅本身具有保温效果,吃的时候食物仍热气腾腾,汤物合一。火锅底料是影响火锅的品质的灵魂,其味道好坏全在于火锅底料的品质。
火锅底料中多加入较多佐料如干姜、花椒、胡椒、小茴香,其皆属于温里药,所谓温里药,即是温里祛寒为主要功效,祛寒当然为热,所以这些佐料都辛热燥烈,人的体内一般不会有寒邪,吃了火锅这些药性就会变成火气,人食之容易导致上火,出现咽喉肿痛、声音嘶哑、口腔溃疡等症状。且锅里的汤水煮久了,汤水就变得燥热,再加上鸡肉、羊肉、狗肉等都偏温,增加人体上火的几率。
近年来,为解决上述提到的火锅导致的上火的问题,开始在火锅中加入一些中草药,制作药膳火锅。但是药膳不是食物与中药的简单相加,而是在中医辨证配膳理论指导下,由药物、食物和调料三者精制而成的。一桌就餐者,各人体质状况不可能完全相同,人人都吃同样的药膳显然不合适,非但达不到目的,还可能使得其反。
发明内容
本发明针对上述提出的问题,提出一种具有清热解毒作用的番茄火锅底料及其制备工艺,目的在于解决食用火锅导致的人体上火的问题,提高火锅的营养性、以及保健性。
本发明的技术方案:一种具有清热解毒作用的火锅底料,其按照重量份计,包括:番茄150-180份、植物油5-10份、洋姜5-8份、大葱12-15份、薄荷3-5份、酸枣核8-10份、食盐2-5份、苦瓜煮出液15-20份、芹菜汁8-10份、柠檬挤出液3-5份、冰糖适量、水适量;
所述苦瓜煮出液的制备方法包括:选取新鲜苦瓜,清洗干净,加入食盐进行腌制,所述苦瓜与食盐的质量比3:1,其腌制时间为3小时-5小时,腌制完毕后将腌制的苦瓜清洗干净,烘干至苦瓜的含水量小于其自身重量的15%,后将干燥的苦瓜与清水按30:1的重量比熬制1.5-1.8小时后,加入冰糖继续煮开15分钟,所述冰糖与新鲜苦瓜的质量比为1:50,煎煮完毕后将煮沸的水倒入到容器中,得到苦瓜煮出液;
所述芹菜汁的制备方法包括:芹菜榨汁,滤去渣滓得到粗制芹菜汁,加热浓缩至粗制芹菜汁的20%,得芹菜汁。
进一步,所述植物油为橄榄油、大豆油、花生油、葵花籽油中的一种。
进一步,一种具有清热解毒作用的番茄火锅底料的制备工艺,包括如下步骤:
S1.番茄洗净,在番茄的顶部开十字花刀,加入开水中煮沸3-5分钟,取出去皮,其中,去皮的番茄取出三分之二破碎,三分之一均分成四份备用;
S2.番茄的皮加入烤箱,小火烘干,过研磨机研成粉末状;
S3.将酸枣核磨成500-800目的粉,备用;
取新鲜柠檬,挤出汁液,留作备用;
洋姜切片,大葱的二分之一切成1-2厘米长的短段,其剩余的二分之一切成8-15厘米长的长段;
S4.植物油加热,加入切好的洋姜片、以及切好的大葱的短段,爆香后将其取出,加入磨成粉末的西红的皮,翻炒1-2分钟,加入破碎的番茄、食盐翻炒5-10分钟,加入苦瓜煮出液、芹菜汁、柠檬挤出液、以及水煎炒至固体含量体积占比为60-65%,加入剩余番茄、以及酸枣核粉末,翻炒至固体含量占比为80-85%;
S5.冷却、装罐。
进一步,所述番茄的皮研成的粉末为120-150目。
进一步,所述步骤S3中的酸枣核在铁锅中炒制10-15分钟,控制温度在90-120℃。
本发明的有益效果:
本发明采用番茄为主原料,果实营养丰富,具特殊风味,富含维生素A、维生素C、维生素B1、维生素B2以及胡萝卜素和钙、磷、钾、镁、铁、锌、铜、硒和碘等多种元素,还含有蛋白质、糖类、有机酸、纤维素。其中对心血管具有保护作用的维生素和矿物质元素,能减少心脏病的发作;番茄红素具有独特的抗氧化能力,能清除自由基,保护细胞,使脱氧核酸及基因免遭破坏,能阻止癌变进程;番茄中的维C,有生津止渴,健胃消食,凉血平肝,清热解毒,降低血压之功效,对高血压、肾脏病人有良好的辅助治疗作用。据营养学家研究测定:每人每天食用50克-100克鲜番茄,即可满足人体对几种维生素和矿物质的需要。其具有独特的风味,兼具有丰富的营养物质,使以番茄味主要原料的火锅底料,食之具有较高的保健性,且其自身带的颜色,不需要添加任何色素,增加观瞻性,提高食欲。
另,番茄的利用高温炒制,提高番茄红素的利用度,番茄皮中具有具有较高的番茄红素,沿碎炒制加入火锅底料中,则是避免了营养成分的流失;高温会导致番茄中维生素的流失,产品中加入了柠檬挤出液,对高温导致的维生素流失进行补给,且其汁液具有化痰止咳、生津健胃之功效;
再,产品中加入了洋姜,富含氨基酸、糖分和维生素,具有清热解毒,利水祛湿的功效,尤其善于祛除脾经的湿热;加入的薄荷能够祛邪毒,除劳气,解困乏,常用于头痛目赤,咽喉肿痛。
加入苦瓜煮出液,具有清热解毒至功效,制备过程中,使用食盐进行腌制,可将大部分苦味成分析出,另后期熬煮过程中加入冰糖中和掉大部分苦味;大部分的有效成分因为植物细胞壁的阻挡,并未流失,熬煮过程中进入到水中,利用苦瓜煮出液制作番茄火锅底料,具备清热解毒之功效,且苦瓜煮出液具有防腐效果,可延长产品的保质时间。
酸枣仁具有镇静、催眠、镇痛、抗惊厥作用,还有一定的降压作用,加入到产品中,增加产品的保健效果,且其性温,可适应各种体质,不存在潜在的威胁。
芹菜性凉,味甘辛,无毒;入肝,胆,心包经。主治清热除烦,平肝。其可辅助苦瓜煮出液,达到较好的清热解毒的作用。且,针对高血压,头痛,头晕,暴热烦渴,黄疸,水肿,小便热涩不利,妇女月经不调,等具有较好的效果。
本产品未添加较多的香料,尽量维持番茄本真的味道,也避免了大量的香料的存在,导致熬煮过程中产生火气,进一步引发人体上火情况的发生。产品本身非加入药材,主要利用食物附带的属性,其隶属寒凉,可中和掉由于时长时间的熬煮产生的燥热,不会对人体造成伤害。
另,过程中,番茄分两次加入,大葱也是分两次,且后加入的番茄和大葱为大块,目的是增加后期火锅底料的耐熬性,避免长时间的熬煮失去风味。
具体实施方式
下面,结合具体实施例对本发明进行进一步的说明。
实施例1
一种具有清热解毒作用的火锅底料,其按照重量份计,包括:番茄150份、橄榄油5份、洋姜5份、大葱12份、薄荷3份、酸枣核8份、食盐2份、苦瓜煮出液15份、芹菜汁8份、柠檬挤出液3份、冰糖适量、水适量;
所述苦瓜煮出液的制备方法包括:选取新鲜苦瓜,清洗干净,加入食盐进行腌制,所述苦瓜与食盐的质量比3:1,其腌制时间为3小时,腌制完毕后将腌制的苦瓜清洗干净,烘干至苦瓜的含水量小于其自身重量的15%,后将干燥的苦瓜与清水按30:1的重量比,熬制1.5小时后,加入冰糖继续煮开15分钟,所述冰糖与新鲜苦瓜的质量比为1:50,煎煮完毕后将煮沸的水倒入到容器中,得到苦瓜煮出液;
所述芹菜汁的制备方法包括:芹菜榨汁,滤去渣滓得到粗制芹菜汁,加热浓缩至粗制芹菜汁的20%,得芹菜汁。
一种具有清热解毒作用的番茄火锅底料的制备工艺,包括如下步骤:
S1.番茄洗净,在番茄的顶部开十字花刀,加入开水中煮沸3分钟,取出去皮,其中,去皮的番茄取出三分之二破碎,三分之一均分成四份;
S2.番茄的皮加入烤箱,小火烘干,过研磨机研成粉末状,番茄的皮研成的粉末为120目;
S3.将酸枣核磨成500目的粉,备用;
取新鲜柠檬,挤出汁液,留作备用;
洋姜切片,大葱的二分之一切成1厘米长的短段,其剩余的二分之一切成8厘米长的长段;
S4.植物油加热,加入切好的洋姜片、以及切好的大葱的短段,爆香后将其取出,加入磨成粉末的西红的皮,翻炒1分钟,加入破碎的番茄、食盐翻炒5分钟,加入苦瓜煮出液、芹菜汁、柠檬挤出液、以及水煎炒至固体含量体积占比为60%,加入剩余番茄、以及酸枣核粉末,翻炒至固体含量占比为80%;
S5.冷却、装罐。
实施例2
一种具有清热解毒作用的火锅底料,按重量分数计,其包括如下成分:
其按照重量份计,包括:番茄170份、大豆油8份、洋姜7份、大葱13份、薄荷4份、酸枣核9份、食盐4份、苦瓜煮出液18份、芹菜汁9份、柠檬挤出液4份、冰糖适量、水适量;
所述苦瓜煮出液的制备方法包括:选取新鲜苦瓜,清洗干净,加入食盐进行腌制,所述苦瓜与食盐的质量比3:1,其腌制时间为4小时,腌制完毕后将腌制的苦瓜清洗干净,烘干至苦瓜的含水量小于其自身重量的15%,后将干燥的苦瓜与清水按30:1的重量比,熬制1.7小时后,加入冰糖继续煮开15分钟,所述冰糖与新鲜苦瓜的质量比为1:50,煎煮完毕后将煮沸的水倒入到容器中,得到苦瓜煮出液;
所述芹菜汁的制备方法包括:芹菜榨汁,滤去渣滓得到粗制芹菜汁,加热浓缩至粗制芹菜汁的20%,得芹菜汁。
一种具有清热解毒作用的番茄火锅底料的制备工艺,包括如下步骤:
S1.番茄洗净,在番茄的顶部开十字花刀,加入开水中煮沸4分钟,取出去皮,其中,去皮的番茄取出三分之二破碎,三分之一均分成四份;
S2.番茄的皮加入烤箱,小火烘干,过研磨机研成粉末状,所述番茄的皮研成的粉末为145目;
S3.将酸枣核磨成650目的粉,置于在铁锅中炒制12分钟,控制温度在100℃,盛出备用;
取新鲜柠檬,挤出汁液,留作备用;
洋姜切片,大葱的二分之一切成1.5厘米长的短段,其剩余的二分之一切成12厘米长的长段;
S4.植物油加热,加入切好的洋姜片、以及切好的大葱的短段,爆香后将其取出,加入磨成粉末的西红的皮,翻炒1.5分钟,加入破碎的番茄、食盐翻炒58分钟,加入苦瓜煮出液、芹菜汁、柠檬挤出液、以及水煎炒至固体含量体积占比为62%,加入剩余番茄皮、以及酸枣核粉末,翻炒至固体含量占比为82%;
S5.冷却、装罐。
实施例3
一种具有清热解毒作用的火锅底料,其按照重量份计,包括:番茄180份、花生油10份、洋姜8份、大葱15份、薄荷5份、酸枣核10份、食盐5份、苦瓜煮出液20份、芹菜汁10份、柠檬挤出液5份、冰糖适量、水适量;
所述苦瓜煮出液的制备方法包括:选取新鲜苦瓜,清洗干净,加入食盐进行腌制,所述苦瓜与食盐的质量比3:1,其腌制时间为5小时,腌制完毕后将腌制的苦瓜清洗干净,烘干至苦瓜的含水量小于其自身重量的15%,后将干燥的苦瓜与清水按30:1的重量比熬制1.8小时后,加入冰糖继续煮开15分钟,所述冰糖与新鲜苦瓜的质量比为1:50,煎煮完毕后将煮沸的水倒入到容器中,得到苦瓜煮出液;
所述芹菜汁的制备方法包括:芹菜榨汁,滤去渣滓得到粗制芹菜汁,加热浓缩至粗制芹菜汁的20%,得芹菜汁。
一种具有清热解毒作用的番茄火锅底料的制备工艺,包括如下步骤:
S1.番茄洗净,在番茄的顶部开十字花刀,加入开水中煮沸5分钟,取出去皮,其中,去皮的番茄取出三分之二破碎,三分之一均分成四份;
S2.番茄的皮加入烤箱,小火烘干,过研磨机研成粉末状,番茄的皮研成的粉末为150目;
S3.将酸枣核磨成800目的粉,在铁锅中炒制15分钟,控制温度在120℃,盛出备用;
取新鲜柠檬,挤出汁液,留作备用;
洋姜切片,大葱的二分之一切成2厘米长的短段,其剩余的二分之一切成15厘米长的长段;
S4.植物油加热,加入切好的洋姜片、以及切好的大葱的短段,爆香后将其取出,加入磨成粉末的西红的皮,翻炒2分钟,加入破碎的番茄、食盐翻炒10分钟,加入苦瓜煮出液、芹菜汁、柠檬挤出液、以及水煎炒至固体含量体积占比为65%,加入剩余番茄皮、以及酸枣核粉末,翻炒至固体含量占比为85%;
S5.冷却、装罐。
Claims (5)
1.一种具有清热解毒作用的番茄火锅底料,其特征在于,其按照重量份计,包括:番茄150-180份、植物油5-10份、洋姜5-8份、大葱12-15份、薄荷3-5份、酸枣核8-10份、食盐2-5份、苦瓜煮出液15-20份、芹菜汁8-10份、柠檬挤出液3-5份、冰糖适量、水适量;
所述苦瓜煮出液的制备方法包括:选取新鲜苦瓜,清洗干净,加入食盐进行腌制,所述苦瓜与食盐的质量比3:1,其腌制时间为3小时-5小时,腌制完毕后将腌制的苦瓜清洗干净,烘干至苦瓜的含水量小于其自身重量的15%,后将干燥的苦瓜与清水按30:1的重量比熬制1.5-1.8小时后,加入冰糖继续煮开15分钟,所述冰糖与新鲜苦瓜的质量比为1:50,煎煮完毕后将煮沸的水倒入到容器中,得到苦瓜煮出液;
所述芹菜汁的制备方法包括:芹菜榨汁,滤去渣滓得到粗制芹菜汁,加热浓缩至粗制芹菜汁的20%,得芹菜汁。
2.根据权利要求1所述的一种具有清热解毒作用的番茄火锅底料,其特征在于:所述植物油为橄榄油、大豆油、花生油、葵花籽油中的一种。
3.根据权利要求1所述的一种具有清热解毒作用的番茄火锅底料的制备工艺,其特征在于,包括如下步骤:
S1.番茄洗净,在番茄的顶部开十字花刀,加入开水中煮沸3-5分钟,取出去皮,其中,去皮的番茄取出三分之二破碎,三分之一均分成四份;
S2.番茄的皮加入烤箱,小火烘干,过研磨机研成粉末状;
S3.将酸枣核磨成500-800目的粉,备用;
取新鲜柠檬,挤出汁液,留作备用;
洋姜切片,大葱的二分之一切成1-2厘米长的短段,其剩余的二分之一切成8-15厘米长的长段;
S4.植物油加热,加入切好的洋姜片、以及切好的大葱的短段,爆香后将其取出,加入磨成粉末的西红的皮,翻炒1-2分钟,加入破碎的番茄、食盐翻炒5-10分钟,加入苦瓜煮出液、芹菜汁、柠檬挤出液、以及水煎炒至固体含量体积占比为60-65%,加入剩余番茄、以及酸枣核粉末,翻炒至固体含量占比为80-85%;
S5.冷却、装罐。
4.根据权利要求3所述的一种具有清热解毒作用的番茄火锅底料的制备工艺,其特征在于:所述番茄的皮研成的粉末为120-150目。
5.根据权利要求4所述的一种具有清热解毒作用的番茄火锅底料的制备工艺,其特征在于:所述酸枣核在铁锅中炒制10-15分钟,控制温度在90-120℃。
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