CN111802615A - 一种健康的麻辣味型火锅底料及其制备方法 - Google Patents
一种健康的麻辣味型火锅底料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种健康的麻辣味型火锅底料及其制备方法,该底料的原料包含油料、香料、中草药,以及辅料;油料包含:菜籽油,牛油,色拉油,鸡油;香料包含:八角,山奈,孜然,白蔻,白芷,香茅草,草果,肉蔻,丁香,香叶,小茴香,桂皮,良姜,荜拨,草寇;中草药包含:木香,甘草,灵草,黄栀子,当归,甘松,陈皮,紫草,沙参,玉竹,玉果,罗汉果,千里香;辅料包含:二荆条干辣椒,干灯笼椒,七星椒,花椒,麻椒,豆瓣酱,泡辣椒,香辣酱,辣椒酱,啤酒,白酒,冰糖,醪糟,红葱头,大葱,生姜,大蒜,朝天椒。本发明还提供了该底料的制备方法。本发明采用多种天然中草药和香料,配料健康、不易上火,营养美味,具有很高的推广价值。
Description
技术领域
本发明涉及一种食品调料及其制备方法,具体地,涉及一种健康的麻辣味型火锅底料及其制备方法。
背景技术
火锅是中国独创的美食,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。
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各类食物的烹调方式,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。世界各地均有类似的料理,但主要在东亚地方特别盛行。火锅现吃现烫,辣咸鲜,油而不腻,解郁除湿,适于山川之气候,今发展为鸳鸯锅,麻辣、清淡各别,各取所需,根据个人的喜欢加不同的汤料、食物,老少咸宜,至冬之佳品。
典型的火锅食材包括各种肉类、海鲜类、蔬菜类、豆制品类、菌菇类、蛋类制品、粉丝等,将其放入煮开的清水或特制的高汤锅底烫熟后食用。有些吃法还会蘸上调味料一起食用。火锅在中国,特别是四川、重庆等地是非常流行的饮食和日常生活方式。
但是,目前市场上的火锅其口味口感、营养价值保存,以及调制处理的过程等方面都还有很大的提升空间。
发明内容
本发明的目的是提供一种食品调料及其制备方法,克服现有火锅底料的缺点,在保留足够的营养物质同时使火锅更加美味可口,并且不易上火,有益于健康。
为了达到上述目的,本发明提供了一种健康的麻辣味型火锅底料,其中,该底料的原料包含油料、香料、中草药,以及辅料;所述的油料包含:菜籽油,牛油,色拉油,鸡油;所述的香料包含:八角,山奈,孜然,白蔻,白芷,香茅草,草果,肉蔻,丁香,香叶,小茴香,桂皮,良姜,荜拨,草寇;所述的中草药包含:木香,甘草,灵草,黄栀子,当归,甘松,陈皮,紫草,沙参,玉竹,玉果,罗汉果,千里香;所述的辅料包含:二荆条干辣椒,干灯笼椒,七星椒,花椒,麻椒,豆瓣酱,泡辣椒,香辣酱,辣椒酱,啤酒,白酒,冰糖,醪糟,红葱头,大葱,生姜,大蒜,朝天椒。
上述的健康的麻辣味型火锅底料,其中,所述的油料按重量份数计包含:菜籽油1000~2000份,牛油2000~3000份,色拉油1000~2000份,鸡油200~300份。
上述的健康的麻辣味型火锅底料,其中,所述的油料按重量计包含:菜籽油1.5千克,牛油2.5千克,色拉油1.5千克,鸡油250克。
上述的健康的麻辣味型火锅底料,其中,所述的香料按重量份数计包含:八角15~25份,山奈5~15份,孜然30~40份,白蔻10~20份,白芷5~15份,香茅草5~15份,草果5~10份,肉蔻5~15份,丁香1~5份,香叶2~8份,小茴香5~15份,桂皮2~8份,良姜2~8份,荜拨1~5份,草寇2~8份。
上述的健康的麻辣味型火锅底料,其中,所述的香料按重量计包含:八角20克,山奈10克,孜然35克,白蔻15克,白芷10克,香茅草10克,草果8克,肉蔻10克,丁香3克,香叶5克,小茴香10克,桂皮5克,良姜5克,荜拨3克,草寇5克。
上述的健康的麻辣味型火锅底料,其中,所述的中草药按重量份数计包含:木香1~5份,甘草1~5份,灵草3~8份,黄栀子75~85份,当归5~15份,甘松1~5份,陈皮3~8份,紫草3~8份,沙参3~8份,玉竹3~8份,玉果1~5份,罗汉果15~25份,千里香5~15份。
上述的健康的麻辣味型火锅底料,其中,所述的中草药按重量计包含:木香3克,甘草3克,灵草5克,黄栀子80克,当归10克,甘松3克,陈皮5克,紫草5克,沙参5克,玉竹5克,玉果3克,罗汉果20克,千里香10克。
上述的健康的麻辣味型火锅底料,其中,所述的辅料按重量份数计包含:二荆条干辣椒700~800份,干灯笼椒80~120份,七星椒250~350份,花椒200~300份,麻椒200~300份,豆瓣酱450~550份,泡辣椒80~120份,香辣酱200~300份,辣椒酱200~300份,啤酒650~750份,白酒100~200份,冰糖100~200份,醪糟80~120份,红葱头80~120份,大葱450~550份,生姜100~200份,大蒜100~200份,朝天椒250~350份。
上述的健康的麻辣味型火锅底料,其中,所述的辅料按重量计包含:二荆条干辣椒750克,干灯笼椒100克,七星椒300克,花椒250克,麻椒250克,豆瓣酱500克,泡辣椒100克,香辣酱250克,辣椒酱250克,啤酒700克,白酒150克,冰糖150克,醪糟100克,红葱头100克,大葱500克,生姜150克,大蒜150克,朝天椒300克。
本发明还提供了一种上述的健康的麻辣味型火锅底料的制备方法,其中,所述的方法包含:步骤1、将香料以及中草药加入白酒浸泡20分钟,过滤后研磨成粉,与白酒分别备用;步骤2、将二荆条干辣椒、干灯笼椒和七星椒以及朝天椒混合入锅,加水煮20分钟后用料理机打碎,得到糍粑辣椒,并加入部分油料至将其覆盖;步骤3、将泡辣椒以及豆瓣酱、生姜、大葱、红葱头、大蒜剁成细末;步骤4、将剩余油料混合入锅,加入剁细的生姜、大葱、红葱头、大蒜,小火熬至姜葱发黄,然后将小火调大,加入花椒、麻椒,油炸2分钟,再在油内加入糍粑辣椒,转小火慢熬25分钟,然后下入剁细的豆瓣酱和泡辣椒,继续小火熬15分钟,再加入粉碎的香料和中草药,并加入啤酒提鲜,继续小火熬10分钟,最后下入冰糖、醪糟、香辣酱、辣椒酱和白酒,继续小火熬10分钟即可。
本发明提供的一种健康的麻辣味型火锅底料及其制备方法的具有以下优点:
本发明提供的底料配方和调制的火锅,能够克服现有火锅类菜品的缺点,保留了食材特点的鲜美香嫩,去除腥腻且入味更浓,入口麻辣鲜香、鲜嫩多汁,回味悠长,在不破坏营养成分的同时使火锅更加美味可口,并且采用多种天然中草药和香料,配料健康、不易上火。
具体实施方式
以下对本发明的具体实施方式作进一步地说明。
本发明提供的健康的麻辣味型火锅底料,其原料包含油料、香料、中草药,以及辅料;该油料包含:菜籽油,牛油,色拉油,鸡油;该香料包含:八角,山奈,孜然,白蔻,白芷,香茅草,草果,肉蔻,丁香,香叶,小茴香,桂皮,良姜,荜拨,草寇;该中草药包含:木香,甘草,灵草,黄栀子,当归,甘松,陈皮,紫草,沙参,玉竹,玉果,罗汉果,千里香;该辅料包含:二荆条干辣椒,干灯笼椒,七星椒,花椒,麻椒,豆瓣酱,泡辣椒,香辣酱,辣椒酱,啤酒,白酒,冰糖,醪糟,红葱头,大葱,生姜,大蒜,朝天椒。
优选地,该油料按重量份数计包含:菜籽油1000~2000份,牛油2000~3000份,色拉油1000~2000份,鸡油200~300份。
更优选地,该油料按重量计包含:菜籽油1.5千克,牛油2.5千克,色拉油1.5千克,鸡油250克。
优选地,该香料按重量份数计包含:八角15~25份,山奈5~15份,孜然30~40份,白蔻10~20份,白芷5~15份,香茅草5~15份,草果5~10份,肉蔻5~15份,丁香1~5份,香叶2~8份,小茴香5~15份,桂皮2~8份,良姜2~8份,荜拨1~5份,草寇2~8份。
更优选地,该香料按重量计包含:八角20克,山奈10克,孜然35克,白蔻15克,白芷10克,香茅草10克,草果8克,肉蔻10克,丁香3克,香叶5克,小茴香10克,桂皮5克,良姜5克,荜拨3克,草寇5克。
优选地,该中草药按重量份数计包含:木香1~5份,甘草1~5份,灵草3~8份,黄栀子75~85份,当归5~15份,甘松1~5份,陈皮3~8份,紫草3~8份,沙参3~8份,玉竹3~8份,玉果1~5份,罗汉果15~25份,千里香5~15份。
更优选地,该中草药按重量计包含:木香3克,甘草3克,灵草5克,黄栀子80克,当归10克,甘松3克,陈皮5克,紫草5克,沙参5克,玉竹5克,玉果3克,罗汉果20克,千里香10克。
优选地,该辅料按重量份数计包含:二荆条干辣椒700~800份,干灯笼椒80~120份,七星椒250~350份,花椒200~300份,麻椒200~300份,豆瓣酱450~550份,泡辣椒80~120份,香辣酱200~300份,辣椒酱200~300份,啤酒650~750份,白酒100~200份,冰糖100~200份,醪糟80~120份,红葱头80~120份,大葱450~550份,生姜100~200份,大蒜100~200份,朝天椒250~350份。
更优选地,该辅料按重量计包含:二荆条干辣椒750克,干灯笼椒100克,七星椒300克,花椒250克,麻椒250克,豆瓣酱500克,泡辣椒100克,香辣酱250克(1瓶),辣椒酱250克(1瓶),啤酒700克(2瓶),白酒150克,冰糖150克,醪糟100克,红葱头100克,大葱500克,生姜150克,大蒜150克,朝天椒300克。豆瓣酱采用市购的常用于火锅的豆瓣酱,香辣酱、辣椒酱、啤酒、白酒等均采用市购的常见种类。
其中,八角是八角茴香科、八角属的一种植物。果皮、种子、叶都含芳香油,是制造化妆品、甜香酒、啤酒和食品工业的重要原料。八角果为著名的调味香料,味香甜,也供药用。八角果实在日常调味中可直接使用,如炖、煮、腌、卤、泡等,也可直接加工成五香调味粉。茴油和八角油树脂则通常用于肉类制品、调味品、软饮料、冷饮、糖果以及糕点、烘烤食品等食品加工业领域。八角干燥成熟果实含有含芳香油、脂肪油、蛋白质、树脂等,提取物为茴香油。八角供药用,有祛风理气、和胃调中的功能,用于中寒呕逆、腹部冷痛、胃部胀闷等。八角果具有健胃、驱风、镇痛、调中理气、祛寒湿,治疗消化不良和神经衰弱等功用。
山奈别名沙姜、三柰、山辣,多年生宿根草本,为姜科山奈属植物山奈的根茎。分布于广东、广西、云南、台湾等省区,栽培。山奈根茎为芳香健胃剂,有散寒、祛湿、温脾胃、辟恶气的功效,亦可作调味香料。其味辛,性温,有行气温中、消食、止痛的作用;用于胸膈胀满,脘腹冷痛,饮食不消。
孜然为伞形目,伞形科、孜然芹属的一种一年生或二年生草本。孜然富含精油,气味芳香浓烈,被认为是继胡椒外世界第二重要的香料作物;孜然也有多种药用特性,富含精油这一特征性成分以及蛋白质、多酚类物质、膳食纤维等多种功能性营养成分,能够理气开胃、祛寒除湿等,还具有抗过敏、抗氧化、抗血小板聚集和降血糖等保健功效,在食品及医药领域具有十分重要的应用。
白蔻为姜科植物滑叶山姜的果实。果实将熟时采收,烘干或阴干。味辛;性温。具有行气开胃的功效。用于胃脘疼痛;消化不良。
白芷是多年高大草本植物,白芷内含有丰富的蛋白质脂肪,碳水化合物,微量元素,药用价值高,白芷根入药,能祛风散湿、排脓、生肌、止痛,主治风寒感冒,前额头痛,鼻窦炎、牙痛、痔漏、便血、白带、痈疽肿毒、烧伤等症。
香茅草别名包茅,又叫柠檬草,为禾本科、香茅属多年生草本。一般可作为腌菜的调料和做咖喱果子露、汤、甜酒的配香。也可代替茶喝,还可提炼柠檬草油、皂用香精。利用部份以叶片为主,提炼精油则叶鞘也可利用。香茅草是生长在亚热带的一种茅草香料,天然含柠檬香味,有和胃通气、醒脑催情的功效。全草含酸性皂甙类物质、鞣质、蛋白质、粘液质、苦味质、糖类及酚性物质。不但具有观赏价值,绿化、香化家居,因为它含有柠檬醛,还有消毒、杀菌与治疗神经痛、肌肉痛的效果。用它泡茶喝,可提高消化机能,达健胃消脂之功,可减缓筋骨酸痛、腹部绞痛或痉挛,并能处理消化问题;也可治疗腹泻、感冒及发烧、头痛等不适。
草果是姜科豆蔻属植物的果实。草果是药食两用中药材大宗品种之一,草果作调味香料;全株可提取芳香油。果实入药,味辛,性温。归脾、胃经。具有燥湿健脾,除痰截疟的功能。主治脘腹胀满,反胃呕吐,食积疟疾等症。
肉蔻是常绿乔木,果实梨形,淡黄色或橙黄色,成熟时纵裂成两瓣,露出绯红色的假种皮,称为豆蔻瓣,内含种子1枚,称为肉豆蔻。原产于印度尼西亚、马来西亚、西印度群岛及巴西。我国广东、云南等省有引种栽培。每年于夏、秋两次收取成熟果实。假种皮豆蔻瓣磨碎亦作香辛料。肉豆蔻为肉豆蔻科植物肉豆蔻的干燥种仁。性味辛;苦;温。归脾;胃;大肠经。功效为温中涩肠;行气消食。用于虚泻;冷痢;脘腹胀痛;食少呕吐;宿食不消。
丁香一般指丁子香,是原产于印度尼西亚的一种香料,桃金娘科香料植物。含丁香油,油中主要含有挥发性倍半萜类化合物及酚类、酯类化合物丁香油酚等。具有防腐剂及杀菌剂的特性,还可协助消化作用。精油局部被应用于减轻牙痛和嘴部疼痛。花蕾干燥后广泛用于烹饪中,做为一种食物香料。已经被引种到世界各地的热带地区,出产丁子香的地区主要有印度尼西亚、桑给巴尔和马达加斯加岛,印度、巴基斯坦和斯里兰卡也出产丁子香。丁子香的花蕾为常用中药,丁子香含挥发油,油中主要含丁香油酸、乙酰丁香油酸及丁香烯、甲基正戊酮、甲基正庚酮、香荚兰醛等成分。具抑菌及驱虫作用,用作芳香,镇痉驱风剂,治疗胃病,腹痛、呕吐、神经痛、牙痛等疾病。性味温;辛;归脾、胃、肺、肾经。功能主治为温中降逆,补肾助阳医学教育|网搜集整理。用于脾胃虚寒,呃逆呕吐,食少吐泻,心腹冷痛,肾虚阳痿。
香叶亦名月桂叶,为樟科植物月桂的干燥茎叶,是一种调味料。月桂为樟科月属常绿小乔木,主产浙江、江苏、福建、台湾、四川等地,烹调中取其叶片作调味品。秋季采收,晒干。取原药材,除去杂质,洗净,切丝,干燥。性味辛;微温。功能为健胃理气。主治脘胀腹痛;跌扑损伤;疥癣。
小茴香为伞形科植物茴香的干燥成熟果实。秋季果实初熟时采割植株,晒干,打下果实,除去杂质。味辛,性温;归肝、肾、膀胱、胃经。具有温肾暖肝,行气止痛,和胃的功效。主治寒疝腹痛,睾丸偏坠,脘腹冷痛,食少吐泻,胁痛,肾虚腰痛,痛经。
桂皮为樟科植物天竺桂、阴香和川桂的树皮。味辛、甘,性温。归脾、胃、肝、肾经。具有温中散寒,理气止痛之功效。用于脘腹冷痛,呕吐泄泻,腰膝酸冷,寒疝腹痛,寒湿痹痛,瘀滞痛经,血痢,肠风,跌打肿痛,创伤出血等。
良姜即高良姜,为姜科植物高良姜的干燥根茎。夏末秋初采挖生长4-6年的根茎,除去地上茎、须根及残留鳞片,洗净,切段,晒干。生用。取原药材,除去杂质,洗净,润透。切薄皮,晒干或低温干燥。性味辛,热;归脾、胃经。具有散寒止痛,温中止呕的功效。主治胃寒冷痛,胃寒呕吐。
荜拨为胡椒属,攀援藤本,子似桑椹,八月采,果穗可入药。产于云南东南至西南部,广西、广东和福建有栽培。以干燥近成熟或成熟果穗入药。为镇痛健胃药,味辛大温,无毒。果实含胡椒碱、荜茇醯胺、派啶、胡椒酸和挥发油。种子含芝麻脂素。有温中、散寒、下气、止痛的作用。用于胃寒引起的腹痛、呕吐酸水、腹泻、冠心病心绞痛、神经性头痛及牙痛等。
草寇(草蔻)学名草豆蔻,即海南山姜,是姜科,山姜属多年生草本植物。分布于中国广东海南。生于山地疏或密林中。种子含挥发油和山姜素。夏、秋二季采收,晒至九成干,或用水略烫,晒至半干,除去果皮,取出种子团,晒干。味辛,性温。归脾、胃经。功效为燥湿行气,温中止呕。用于寒湿内阻,脘腹胀满冷痛,嗳气呕逆,不思饮食等证。
木香为菊科植物木香的根。秋、冬二季采挖,除去泥沙和须根,切段,大的再纵剖成瓣,干燥后撞去粗皮。生用专行气滞,煨用可实肠止泻。味辛、苦,性温;归脾、胃、肝、肺经。具有行气止痛,调中导滞的功效。主治胸胁胀满,脘腹胀痛,呕吐泄泻,痢疾后重。
甘草为豆科植物甘草、胀果甘草或光果甘草的干燥根和根茎。春,秋二季采挖,除去须根,晒干。味甘,性平。归心、肺、脾、胃经。具有补脾益气,清热解毒,祛痰止咳,缓急止痛,调和诸药之功效。常用于脾胃虚弱,倦怠乏力,心悸气短,咳嗽痰多,脘腹、四肢挛急疼痛,痈肿疮毒,缓解药物毒性、烈性。
灵草是对某些植物的美称,包括菖蒲等。菖蒲为多年生草木,生于沼泽地、溪流或水田边。菖蒲可以提取芳香油,有香气,是中国传统文化中可防疫驱邪的灵草;根茎可制香味料。亦称为尧韭。菖蒲其花、茎香味浓郁,具有开窍、祛痰、散风的功效,可祛疫益智、强身健体。历代中医典籍均把菖蒲根茎作为益智宽胸、聪耳明目、祛湿解毒之药。根状茎性味苦、辛,温。功效为化痰,开窍,健脾,利湿。用于癫痫,惊悸健忘,神志不清,湿滞痞胀,泄泻痢疾,风湿疼痛,痈肿疥疮。
黄栀子又称栀子、黄栀子、山栀子。栀子是茜草科植物栀子的果实。栀子的果实是传统中药,属卫生部颁布的第l批药食两用资源,具有护肝、利胆、降压、镇静、止血、消肿等作用。在中医临床常用于治疗黄疸型肝炎、扭挫伤、高血压、糖尿病等症。性味苦,寒。归心、肺、三焦经。具有泻火除烦,清热利湿,凉血解毒;外用消肿止痛的功效。用于热病心烦,湿热黄疸,淋证涩痛,血热吐衄,目赤肿痛,火毒疮疡,外治扭挫伤痛。
当归为伞形科植物当归的干燥根。秋末采挖,除尽芦头、须根,待水分稍行蒸发后按大小粗细分别捆成小把,用微火缓缓熏干或用硫黄烟熏,防蛀防霉切片生用,或经酒拌、酒炒用。味甜,微苦,略有麻舌感,味甘、辛,性温。归肝、心、脾经。具有补血活血、调经止痛、润肠通便、抗癌、抗老防老、免疫的功效的功效。主治血虚萎黄,眩晕心悸,月经不调,经闭痛经,虚寒腹痛,风湿痹痛,跌扑损伤,痈疽疮疡,肠燥便秘。可用于活血化瘀、通便。
甘松为败酱科植物甘松的干燥根及根茎。春、秋二季采挖,除去泥沙和杂质,晒干或阴干。分布于四川、云南、西藏等地。入药部位为植物的干燥根及根茎。除去杂质和泥沙,洗净,切长段,干燥。味辛、甘,性温。归脾、胃经。功效为理气止痛,开郁醒脾,外用祛湿消肿。用于脘腹胀满,食欲不振,呕吐;外用治牙痛,脚气肿毒。
陈皮为芸香科植物橘及其栽培变种的干燥成熟果皮;采摘成熟果实,剥取果皮,晒干或低温干燥。味苦、辛,性温;归肺、脾经;功效为理气健脾,燥湿化痰;主治脘腹胀满、食少吐泻、咳嗽痰多;与苍术、厚朴等同用,用于中焦寒湿脾胃气滞者,脘腹胀痛、恶心呕吐、泄泻。
紫草为紫草科植物新疆紫草、紫草或内蒙紫草的干燥根。春、秋二季采挖,除去泥沙,干燥。性味甘、咸,寒。归心、肝经。有凉血,活血,解毒透疹之功能。用于血热毒盛,斑疹紫黑,麻疹不透,疮疡,湿疹,水火烫伤。温热斑疹,湿热黄疸,紫癜,吐、衄、尿血,淋浊,热结便秘,烧伤,湿疹,丹毒,痈疡。
沙参是桔梗科沙参属多年生草本植物。药用部分为桔梗科植物沙参、杏叶沙参、轮叶沙参、云南沙参、泡沙参及其同属数种植物的根。沙参分布于江苏、安徽、浙江、江西、湖南等地。味甘、微苦,性微寒。归肺、胃经。具有养阴清热,润肺化痰,益胃生津之功效。常用于阴虚久咳,痨嗽痰血,燥咳痰少,虚热喉痹,津伤口渴。
玉竹为百合科植物玉竹根茎。味甘,性平;归肺、胃经。具有养阴润燥,生津止渴的功效。主治燥咳,劳嗽,热病阴液耗伤之咽干口渴,内热消渴,阴虚外感,头昏眩晕,筋脉挛痛。
玉果也称肉果、肉豆蔻、顶头肉,是肉豆蔻科肉豆蔻属植物,烹调中取其果仁和肉豆蔻衣作调味品。肉豆蔻具有特殊香气,温和而辛,略具甜味,果仁风味较肉豆蔻衣浓厚,但稍有苦味,肉蔻衣微有辣味,主要呈味成分为肉豆蔻醚、香叶醇、芳香醇、龙脑等。中医入药,性辛,温,有暖脾胃、涩肠的作用。肉豆蔻性味辛、温,归脾、胃、大肠经,具有温中行气、涩肠止泻之功,常用于脾胃虚寒、久泻不止、胃寒气滞、脘腹胀痛及食少呕吐等病证。其常规用量为3~10g,煎服,内服须煨治去油用,湿热泻痢者忌用。现代药理学研究证明,肉豆蔻含挥发油、肉豆蔻醚、丁香酚、异丁香酚和多种萜烯类化合物。
罗汉果为葫芦科植物罗汉果的干燥果实。秋季果实由嫩绿色变深绿色时采收,晾数天后,低温干燥。常生于山坡林下及河边湿地、灌木丛中。分布于江西、湖南、广东、广西、贵州等地。味甘,性凉。归肺、大肠经。具有清热润肺,利咽开音,滑肠通便的功效。用于肺热燥咳,咽痛失音,肠燥便秘。
千里香又称七里香,为芸香科小乔木或灌木。以叶和带叶嫩枝入药,药材又名九里香。以植物的干燥叶和带叶嫩枝入药。味辛;微苦;性温;小毒。具行气止痛、活血散瘀、解毒消肿功效。主治感冒、头痛、胃痛、牙痛、风湿痹痛、跌打损伤等症。生于疏林中或干燥的坡地,分布于广东、福建、海南及广西、湖南、贵州、云南四省、自治区南部。
本发明还提供了该健康的麻辣味型火锅底料的制备方法,该方法包含:步骤1、将香料以及中草药加入白酒浸泡20分钟,过滤后将香料和中草药研磨成粉,与白酒分别备用;步骤2、将二荆条干辣椒、干灯笼椒和七星椒以及朝天椒混合入锅,加水煮20分钟后用料理机打碎,得到糍粑辣椒,并加入部分油料至将其覆盖,即,加油封住;步骤3、将泡辣椒以及豆瓣酱、生姜、大葱、红葱头、大蒜剁成细末;步骤4、将剩余油料混合入锅,加入剁细的生姜、大葱、红葱头、大蒜,小火熬至姜葱发黄,然后将小火调大,加入花椒、麻椒,油炸2分钟,再在油内加入糍粑辣椒,转小火慢熬25分钟,然后下入剁细的豆瓣酱和泡辣椒,继续小火熬15分钟,再加入粉碎的香料和中草药,并加入啤酒提鲜,继续小火熬10分钟,最后下入冰糖、醪糟、香辣酱、辣椒酱和白酒,继续小火熬10分钟即可。
糍粑辣椒是贵州独具一格的调味品,批量生产时是将红辣椒用刀剁或绞肉机绞拌而成,因形似糍粑而得名。
下面结合实施例对本发明提供的一种健康的麻辣味型火锅底料及其制备方法做更进一步描述。
实施例1
一种健康的麻辣味型火锅底料,其原料包含油料、香料、中草药,以及辅料。
优选地,该原料按重量计包含:
油料:菜籽油1.5千克,牛油2.5千克,色拉油1.5千克,鸡油250克。
香料:八角20克,山奈10克,孜然35克,白蔻15克,白芷10克,香茅草10克,草果8克,肉蔻10克,丁香3克,香叶5克,小茴香10克,桂皮5克,良姜5克,荜拨3克,草寇5克。
中草药:木香3克,甘草3克,灵草5克,黄栀子80克,当归10克,甘松3克,陈皮5克,紫草5克,沙参5克,玉竹5克,玉果3克,罗汉果20克,千里香10克。
辅料:二荆条干辣椒750克,干灯笼椒100克,七星椒300克,花椒250克,麻椒250克,豆瓣酱500克,泡辣椒100克,香辣酱250克(1瓶),辣椒酱250克(1瓶),啤酒700克(2瓶),白酒150克,冰糖150克,醪糟100克,红葱头100克,大葱500克,生姜150克,大蒜150克,朝天椒300克。
实施例2
一种健康的麻辣味型火锅底料,其原料包含油料、香料、中草药,以及辅料。
优选地,该原料按重量计包含:
油料:菜籽油1000克,牛油2000克,色拉油1000克,鸡油200克。
香料:八角15克,山奈5克,孜然30克,白蔻10克,白芷5克,香茅草5克,草果5克,肉蔻5克,丁香1克,香叶2克,小茴香5克,桂皮2克,良姜2克,荜拨1克,草寇2克。
中草药:木香1克,甘草1克,灵草3克,黄栀子75克,当归5克,甘松1克,陈皮3克,紫草3克,沙参3克,玉竹3克,玉果1克,罗汉果15克,千里香5克。
辅料:二荆条干辣椒700克,干灯笼椒80克,七星椒250克,花椒200克,麻椒200克,豆瓣酱450克,泡辣椒80克,香辣酱200克,辣椒酱200克,啤酒650克,白酒100克,冰糖100克,醪糟80克,红葱头80克,大葱450克,生姜100克,大蒜100克,朝天椒250克。
实施例3
一种健康的麻辣味型火锅底料,其原料包含油料、香料、中草药,以及辅料。
优选地,该原料按重量计包含:
油料:菜籽油2000克,牛油3000克,色拉油2000克,鸡油300克。
香料:八角25克,山奈15克,孜然40克,白蔻20克,白芷15克,香茅草15克,草果10克,肉蔻15克,丁香5克,香叶8克,小茴香15克,桂皮8克,良姜8克,荜拨5克,草寇8克。
中草药:木香5克,甘草5克,灵草8克,黄栀子85克,当归15克,甘松5克,陈皮8克,紫草8克,沙参8克,玉竹8克,玉果5克,罗汉果25克,千里香15克。
辅料:二荆条干辣椒800克,干灯笼椒120克,七星椒350克,花椒300克,麻椒300克,豆瓣酱550克,泡辣椒120克,香辣酱300克,辣椒酱300克,啤酒750克,白酒200克,冰糖200克,醪糟120克,红葱头120克,大葱550克,生姜200克,大蒜200克,朝天椒350克。
本发明的各实施例还提供了该底料的制备方法。
该方法包含:步骤1、将香料以及中草药加入白酒浸泡20分钟,过滤后研磨成粉,与白酒分别备用;步骤2、将二荆条干辣椒、干灯笼椒和七星椒以及朝天椒混合入锅,加水煮20分钟后用料理机打碎,得到糍粑辣椒,并加入部分油料至将其覆盖;步骤3、将泡辣椒以及豆瓣酱、生姜、大葱、红葱头、大蒜剁成细末;步骤4、将剩余油料混合入锅,加入剁细的生姜、大葱、红葱头、大蒜,小火熬至姜葱发黄,然后将小火调大,加入花椒、麻椒,油炸2分钟,再在油内加入糍粑辣椒,转小火慢熬25分钟,然后下入剁细的豆瓣酱和泡辣椒,继续小火熬15分钟,再加入粉碎的香料和中草药,并加入啤酒提鲜,继续小火熬10分钟,最后下入冰糖、醪糟、香辣酱、辣椒酱和白酒,继续小火熬10分钟即可。
将本发明提供的火锅底料与市售的其它多种火锅底料对同样的食材以同样烹调方法加工成火锅后,分别标号,在人群中随机盲选人员进行试吃盲测,结果证明千人次中94.7%的试吃者认为本发明提供的火锅更美味,更愿意选择购买。
本发明提供的底料配方和调制的火锅,克服了现有火锅类菜品的缺点,采用多种天然中草药和香料,配料健康、不易上火,集营养美味于一身,保留了食材特点的鲜美香嫩,且入味更浓,口感鲜嫩多汁,回味悠长,具有广受欢迎的潜力,以及非常高的推广价值。
尽管本发明的内容已经通过上述优选实施例作了详细介绍,但应当认识到上述的描述不应被认为是对本发明的限制。在本领域技术人员阅读了上述内容后,对于本发明的多种修改和替代都将是显而易见的。因此,本发明的保护范围应由所附的权利要求来限定。
Claims (10)
1.一种健康的麻辣味型火锅底料,其特征在于,该底料的原料包含油料、香料、中草药,以及辅料;
所述的油料包含:菜籽油,牛油,色拉油,鸡油;
所述的香料包含:八角,山奈,孜然,白蔻,白芷,香茅草,草果,肉蔻,丁香,香叶,小茴香,桂皮,良姜,荜拨,草寇;
所述的中草药包含:木香,甘草,灵草,黄栀子,当归,甘松,陈皮,紫草,沙参,玉竹,玉果,罗汉果,千里香;
所述的辅料包含:二荆条干辣椒,干灯笼椒,七星椒,花椒,麻椒,豆瓣酱,泡辣椒,香辣酱,辣椒酱,啤酒,白酒,冰糖,醪糟,红葱头,大葱,生姜,大蒜,朝天椒。
2.如权利要求1所述的健康的麻辣味型火锅底料,其特征在于,所述的油料按重量份数计包含:菜籽油1000~2000份,牛油2000~3000份,色拉油1000~2000份,鸡油200~300份。
3.如权利要求2所述的健康的麻辣味型火锅底料,其特征在于,所述的油料按重量计包含:菜籽油1.5千克,牛油2.5千克,色拉油1.5千克,鸡油250克。
4.如权利要求1所述的健康的麻辣味型火锅底料,其特征在于,所述的香料按重量份数计包含:八角15~25份,山奈5~15份,孜然30~40份,白蔻10~20份,白芷5~15份,香茅草5~15份,草果5~10份,肉蔻5~15份,丁香1~5份,香叶2~8份,小茴香5~15份,桂皮2~8份,良姜2~8份,荜拨1~5份,草寇2~8份。
5.如权利要求4所述的健康的麻辣味型火锅底料,其特征在于,所述的香料按重量计包含:八角20克,山奈10克,孜然35克,白蔻15克,白芷10克,香茅草10克,草果8克,肉蔻10克,丁香3克,香叶5克,小茴香10克,桂皮5克,良姜5克,荜拨3克,草寇5克。
6.如权利要求1所述的健康的麻辣味型火锅底料,其特征在于,所述的中草药按重量份数计包含:木香1~5份,甘草1~5份,灵草3~8份,黄栀子75~85份,当归5~15份,甘松1~5份,陈皮3~8份,紫草3~8份,沙参3~8份,玉竹3~8份,玉果1~5份,罗汉果15~25份,千里香5~15份。
7.如权利要求6所述的健康的麻辣味型火锅底料,其特征在于,所述的中草药按重量计包含:木香3克,甘草3克,灵草5克,黄栀子80克,当归10克,甘松3克,陈皮5克,紫草5克,沙参5克,玉竹5克,玉果3克,罗汉果20克,千里香10克。
8.如权利要求1所述的健康的麻辣味型火锅底料,其特征在于,所述的辅料按重量份数计包含:二荆条干辣椒700~800份,干灯笼椒80~120份,七星椒250~350份,花椒200~300份,麻椒200~300份,豆瓣酱450~550份,泡辣椒80~120份,香辣酱200~300份,辣椒酱200~300份,啤酒650~750份,白酒100~200份,冰糖100~200份,醪糟80~120份,红葱头80~120份,大葱450~550份,生姜100~200份,大蒜100~200份,朝天椒250~350份。
9.如权利要求8所述的健康的麻辣味型火锅底料,其特征在于,所述的辅料按重量计包含:二荆条干辣椒750克,干灯笼椒100克,七星椒300克,花椒250克,麻椒250克,豆瓣酱500克,泡辣椒100克,香辣酱250克,辣椒酱250克,啤酒700克,白酒150克,冰糖150克,醪糟100克,红葱头100克,大葱500克,生姜150克,大蒜150克,朝天椒300克。
10.一种如权利要求1~9中任意一项所述的健康的麻辣味型火锅底料的制备方法,其特征在于,所述的方法包含:
步骤1、将香料以及中草药加入白酒浸泡20分钟,过滤后研磨成粉,与白酒分别备用;
步骤2、将二荆条干辣椒、干灯笼椒和七星椒以及朝天椒混合入锅,加水煮20分钟后用料理机打碎,得到糍粑辣椒,并加入部分油料至将其覆盖;
步骤3、将泡辣椒以及豆瓣酱、生姜、大葱、红葱头、大蒜剁成细末;
步骤4、将剩余油料混合入锅,加入剁细的生姜、大葱、红葱头、大蒜,小火熬至姜葱发黄,然后将小火调大,加入花椒、麻椒,油炸2分钟,再在油内加入糍粑辣椒,转小火慢熬25分钟,然后下入剁细的豆瓣酱和泡辣椒,继续小火熬15分钟,再加入粉碎的香料和中草药,并加入啤酒提鲜,继续小火熬10分钟,最后下入冰糖、醪糟、香辣酱、辣椒酱和白酒,继续小火熬10分钟即可。
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