CN111789247A - 一种山茶油火锅底料及其制备方法 - 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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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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Abstract
本发明公开了一种山茶油火锅底料及其制备方法,包括如下按重量份数计的原料组分:菜籽油和山茶油,共计1000‑3000份,其中,山茶油占10‑50%;郫县豆瓣200‑500份;子弹头辣椒100‑300份;灯笼椒40‑60份;姜5‑15份;葱3‑8份;蒜3‑8份;花椒2‑4份;黑胡椒1‑3份;冰糖3‑8份;鸡精1‑3份;盐2‑4份;香料18‑47份,本发明提供的山茶油火锅底料麻辣鲜香、油而不腻,且营养丰富,容易吸收,相较于传统火锅底料来说优势突出;从制备工艺的角度来说,山茶油火锅底料的制作工艺简单,无需引入额外的设备,有利于节省生产成本。
Description
技术领域
本发明属于食品技术领域,具体涉及一种山茶油火锅底料及其制备方法。
背景技术
火锅,古称“古董羹”,因食物投入沸水时发出的“咕咚”声而得名,它是中国独创的美食,历史悠久,是一种老少皆宜的食物。据考证,战国时期即有火锅,时人以陶罐为锅,到宋代,火锅的吃法在民间已十分常见,南宋林洪的《山家清供》食谱中,便有同友人吃火锅的介绍。元代,火锅流传到蒙古一带,用来煮牛羊肉。到清代,火锅不仅在民间流行,而且成了一道著名的“宫廷菜”,用料是山鸡等野味。
现有的火锅底料
发明内容
针对现有技术中的缺陷,本发明提供一种从古龙酸钠醪液制取古龙酸过程中使用的模拟移动床系统的树脂再生废液中山茶油火锅底料,通过该方法回收其中的盐酸,降低企业的生产成本。
一种山茶油火锅底料,包括如下按重量份数计的原料组分:
菜籽油和山茶油,共计1000-3000份,其中,山茶油占10-50%;
郫县豆瓣200-500份;
子弹头辣椒100-300份;
灯笼椒40-60份;
姜5-15份;
葱3-8份;
蒜3-8份;
花椒2-4份;
黑胡椒1-3份;
冰糖3-8份;
鸡精1-3份;
盐2-4份;
香料18-47份。
优选地,所述香料具体包括以下按重量份数计的组分:八角2-6份、三奈2-4份、桂皮1-3份、草果2-6份、丁香3-8份、豆蔻3-8份、小茴香3-8份、砂仁2-4份。
优选地,所述山茶油火锅底料包括如下按重量份数计的原料组分:
菜籽油和山茶油,共计2000份,其中,山茶油占30%,即600份;
郫县豆瓣400份;
子弹头辣椒200份;
灯笼椒50份;
姜10份;
葱5份;
蒜5份;
花椒3份;
黑胡椒2份;
冰糖5份;
鸡精2份;
盐3份;
香料31份。
优选地,所述香料具体包括以下按重量份数计的组分:八角4份、三奈3份、桂皮2份、草果4份、丁香5份、豆蔻5份、小茴香5份、砂仁3份。
上述的山茶油火锅底料的制备方法,具体包括以下操作步骤:
S1.预处理:浸泡并洗净香料;将子弹头辣椒和灯笼椒投入沸水煮2-3min后捞起沥干水,再用料理机打碎,即成糍粑辣椒;
S2.炒料:菜籽油入锅热至八成熟,放入葱、姜、蒜煸炒,炒出香味后转小火;然后放入S1得到的糍粑辣椒和郫县豆瓣小火炒制85-95min,至糍粑辣椒微微发白,水汽变干;再放入S1处理后的香料小火炒制15-25min;最后放入花椒、黑胡椒小火朝向,放入冰糖、鸡精和盐,炒干水汽后关火;
S3.混合:待S2处理后油温降至45-55℃时,加入山茶油搅拌均匀并放置冷却,即得所述山茶油火锅底料。
优选地,所述S2步骤中,糍粑辣椒和郫县豆瓣小火炒制90min。
优选地,所述S2步骤中,放入S1处理后的香料小火炒制20min。
优选地,所述S3步骤中,待S2处理后油温降至50℃时,加入山茶油搅拌均匀并放置冷却,即得所述山茶油火锅底料。
本发明的有益效果体现在:
本发明所采用的山茶油是从山茶科油茶树种子中获得的,是具有绿色食品性质的食用油脂,具有良好的生物膜流动性,易于人体消化吸收,具有显著的降血脂性能和较强的抗氧化性;
其所含的90%左右的不饱和脂肪酸具有“不聚脂”特性,不仅自身不在内脏及皮下沉积,而且能够防止脂肪沉积,能够避免发胖,且可减轻消化系统的负担,促进人体新陈代谢;
山茶油中的不饱和脂肪酸具有较强的抗氧化性和良好的生物膜流动性,能清除血管内壁上的脂肪和胆固醇,清洁血液中的杂志,疏通毛细血管和动脉血管,增大血管输血界面,软化滋润血管,恢复其弹性,有利于血管保持“年轻态”。
本发明提供的山茶油火锅底料麻辣鲜香、油而不腻,且营养丰富,容易吸收,相较于传统火锅底料来说优势突出;从制备工艺的角度来说,山茶油火锅底料的制作工艺简单,无需引入额外的设备,有利于节省生产成本。
具体实施方式
以下实施例仅用于更加清楚地说明本发明的技术方案,因此只作为示例,而不能以此来限制本发明的保护范围。
需要注意的是,除非另有说明,本申请使用的技术术语或者科学术语应当为本发明所属领域技术人员所理解的通常意义。
实施例1
一种山茶油火锅底料,所述山茶油火锅底料包括如下按重量份数计的原料组分:
菜籽油和山茶油,共计1000份,其中,山茶油占50%,即500份;
郫县豆瓣200份;
子弹头辣椒100份;
灯笼椒40份;
姜5份;
葱3份;
蒜3份;
花椒2份;
黑胡椒1份;
冰糖3份;
鸡精1份;
盐2份;
香料:八角2份、三奈2份、桂皮1份、草果2份、丁香3份、豆蔻3份、小茴香3份、砂仁2份。
上述的山茶油火锅底料的制备方法,具体包括以下操作步骤:
S1.预处理:浸泡并洗净香料;将子弹头辣椒和灯笼椒投入沸水煮3min后捞起沥干水,再用料理机打碎,即成糍粑辣椒;
S2.炒料:菜籽油入锅热至八成熟,放入葱、姜、蒜煸炒,炒出香味后转小火;然后放入S1得到的糍粑辣椒和郫县豆瓣小火炒制85min,至糍粑辣椒微微发白,水汽变干;再放入S1处理后的香料小火炒制15min;最后放入花椒、黑胡椒小火朝向,放入冰糖、鸡精和盐,炒干水汽后关火;
S3.混合:待S2处理后油温降至45℃时,加入山茶油搅拌均匀并放置冷却,即得所述山茶油火锅底料。
实施例2
一种山茶油火锅底料,所述山茶油火锅底料包括如下按重量份数计的原料组分:
菜籽油和山茶油,共计2000份,其中,山茶油占30%,即600份;
郫县豆瓣400份;
子弹头辣椒200份;
灯笼椒50份;
姜10份;
葱5份;
蒜5份;
花椒3份;
黑胡椒2份;
冰糖5份;
鸡精2份;
盐3份;
香料:八角4份、三奈3份、桂皮2份、草果4份、丁香5份、豆蔻5份、小茴香5份、砂仁3份。
上述的山茶油火锅底料的制备方法,具体包括以下操作步骤:
S1.预处理:浸泡并洗净香料;将子弹头辣椒和灯笼椒投入沸水煮2min后捞起沥干水,再用料理机打碎,即成糍粑辣椒;
S2.炒料:菜籽油入锅热至八成熟,放入葱、姜、蒜煸炒,炒出香味后转小火;然后放入S1得到的糍粑辣椒和郫县豆瓣小火炒制90min,至糍粑辣椒微微发白,水汽变干;再放入S1处理后的香料小火炒制20min;最后放入花椒、黑胡椒小火朝向,放入冰糖、鸡精和盐,炒干水汽后关火;
S3.混合:待S2处理后油温降至50℃时,加入山茶油搅拌均匀并放置冷却,即得所述山茶油火锅底料。
实施例3
一种山茶油火锅底料,所述山茶油火锅底料包括如下按重量份数计的原料组分:
菜籽油和山茶油,共计3000份,其中,山茶油占10%,即300份;
郫县豆瓣500份;
子弹头辣椒300份;
灯笼椒60份;
姜15份;
葱8份;
蒜8份;
花椒4份;
黑胡椒3份;
冰糖8份;
鸡精3份;
盐4份;
香料:八角6份、三奈4份、桂皮3份、草果6份、丁香8份、豆蔻8份、小茴香8份、砂仁4份。
上述的山茶油火锅底料的制备方法,具体包括以下操作步骤:
S1.预处理:浸泡并洗净香料;将子弹头辣椒和灯笼椒投入沸水煮2min后捞起沥干水,再用料理机打碎,即成糍粑辣椒;
S2.炒料:菜籽油入锅热至八成熟,放入葱、姜、蒜煸炒,炒出香味后转小火;然后放入S1得到的糍粑辣椒和郫县豆瓣小火炒制95min,至糍粑辣椒微微发白,水汽变干;再放入S1处理后的香料小火炒制25min;最后放入花椒、黑胡椒小火朝向,放入冰糖、鸡精和盐,炒干水汽后关火;
S3.混合:待S2处理后油温降至55℃时,加入山茶油搅拌均匀并放置冷却,即得所述山茶油火锅底料。
实施例4
一种山茶油火锅底料,所述山茶油火锅底料包括如下按重量份数计的原料组分:
菜籽油和山茶油,共计2500份,其中,山茶油占40%,即1000份;
郫县豆瓣450份;
子弹头辣椒250份;
灯笼椒58份;
姜12份;
葱7份;
蒜7份;
花椒3份;
黑胡椒2份;
冰糖5份;
鸡精2份;
盐3份;
香料:八角3份、三奈3份、桂皮3份、草果3份、丁香3份、豆蔻3份、小茴香3份、砂仁3份。
上述的山茶油火锅底料的制备方法,具体包括以下操作步骤:
S1.预处理:浸泡并洗净香料;将子弹头辣椒和灯笼椒投入沸水煮3min后捞起沥干水,再用料理机打碎,即成糍粑辣椒;
S2.炒料:菜籽油入锅热至八成熟,放入葱、姜、蒜煸炒,炒出香味后转小火;然后放入S1得到的糍粑辣椒和郫县豆瓣小火炒制85min,至糍粑辣椒微微发白,水汽变干;再放入S1处理后的香料小火炒制25min;最后放入花椒、黑胡椒小火朝向,放入冰糖、鸡精和盐,炒干水汽后关火;
S3.混合:待S2处理后油温降至55℃时,加入山茶油搅拌均匀并放置冷却,即得所述山茶油火锅底料。
最后应说明的是:以上各实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述各实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分或者全部技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的范围,其均应涵盖在本发明的权利要求和说明书的范围当中。
Claims (8)
1.一种山茶油火锅底料,其特征在于:包括如下按重量份数计的原料组分:
菜籽油和山茶油,共计1000-3000份,其中,山茶油占10-50%;
郫县豆瓣200-500份;
子弹头辣椒100-300份;
灯笼椒40-60份;
姜5-15份;
葱3-8份;
蒜3-8份;
花椒2-4份;
黑胡椒1-3份;
冰糖3-8份;
鸡精1-3份;
盐2-4份;
香料18-47份。
2.根据权利要求1所述的一种山茶油火锅底料,其特征在于:所述香料具体包括以下按重量份数计的组分:八角2-6份、三奈2-4份、桂皮1-3份、草果2-6份、丁香3-8份、豆蔻3-8份、小茴香3-8份、砂仁2-4份。
3.根据权利要求2所述的一种山茶油火锅底料,其特征在于:包括如下按重量份数计的原料组分:
菜籽油和山茶油,共计2000份,其中,山茶油占30%,即600份;
郫县豆瓣400份;
子弹头辣椒200份;
灯笼椒50份;
姜10份;
葱5份;
蒜5份;
花椒3份;
黑胡椒2份;
冰糖5份;
鸡精2份;
盐3份;
香料31份。
4.根据权利要求3所述的一种山茶油火锅底料,其特征在于:所述香料具体包括以下按重量份数计的组分:八角4份、三奈3份、桂皮2份、草果4份、丁香5份、豆蔻5份、小茴香5份、砂仁3份。
5.如权利要求1-4任一项所述的山茶油火锅底料的制备方法,其特征在于:具体包括以下操作步骤:
S1.预处理:浸泡并洗净香料;将子弹头辣椒和灯笼椒投入沸水煮2-3min后捞起沥干水,再用料理机打碎,即成糍粑辣椒;
S2.炒料:菜籽油入锅热至八成熟,放入葱、姜、蒜煸炒,炒出香味后转小火;然后放入S1得到的糍粑辣椒和郫县豆瓣小火炒制85-95min,至糍粑辣椒微微发白,水汽变干;再放入S1处理后的香料小火炒制15-25min;最后放入花椒、黑胡椒小火朝向,放入冰糖、鸡精和盐,炒干水汽后关火;
S3.混合:待S2处理后油温降至45-55℃时,加入山茶油搅拌均匀并放置冷却,即得所述山茶油火锅底料。
6.根据权利要求5所述的一种山茶油火锅底料的制备方法,其特征在于:所述S2步骤中,糍粑辣椒和郫县豆瓣小火炒制90min。
7.根据权利要求5所述的一种山茶油火锅底料的制备方法,其特征在于:所述S2步骤中,放入S1处理后的香料小火炒制20min。
8.根据权利要求5所述的一种山茶油火锅底料的制备方法,其特征在于:所述S3步骤中,待S2处理后油温降至50℃时,加入山茶油搅拌均匀并放置冷却,即得所述山茶油火锅底料。
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US20090196963A1 (en) * | 2008-02-03 | 2009-08-06 | Guangjun Zhao | Seasoning for cooking and a producing method thereof |
CN105639579A (zh) * | 2016-02-01 | 2016-06-08 | 银川边塞人家食品有限公司 | 植物油火锅底料及制备工艺 |
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US20090196963A1 (en) * | 2008-02-03 | 2009-08-06 | Guangjun Zhao | Seasoning for cooking and a producing method thereof |
CN105639579A (zh) * | 2016-02-01 | 2016-06-08 | 银川边塞人家食品有限公司 | 植物油火锅底料及制备工艺 |
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