CN112971095A - 一种火锅底料 - Google Patents

一种火锅底料 Download PDF

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CN112971095A
CN112971095A CN202110424983.1A CN202110424983A CN112971095A CN 112971095 A CN112971095 A CN 112971095A CN 202110424983 A CN202110424983 A CN 202110424983A CN 112971095 A CN112971095 A CN 112971095A
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parts
fructus
semen
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beef
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宋国福
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

一种火锅底料，其原料以重量计包括金钟、灵香草、白果、香根、霍木香、桔丁、八角、草叩、大香、香仁、川穹、玉果、松花粉、黄金瓜、动物油、植物油、豆瓣酱、党参、盐、枸杞、芝麻、红枣、胡椒、香辛料、糍粑辣椒、豆豉、白糖、麻椒、丁香、砂仁、山梨酸钾、泡椒。本发明的配料是经科学配方研制而成，长久食用通过滋补火锅底料烹煮的肉、蔬菜类等食品可起到滋阴补阳、强身健脑、提气明目等功效。本发明味道鲜美、营养丰富、食药兼备，并且根据以上实施例的比例配方调制的火锅底料既保留了松花粉的松香和营养成分，又有淡，雅，香，醇，回甜的特色，并且最大特点是能起到保健养生功效。

Description

一种火锅底料
技术领域
本发明涉及食品领域，具体而言，尤其涉及一种火锅底料。
背景技术
火锅是一种在全世界流行的餐饮方式，尤其在寒冷的冬天特别受欢迎。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。
随着人们生活质量的不断提高，对火锅底料的要求也越来越高，在追求口味的同时，也更注重对健康的要求。
相关技术中，火锅底料多注重口味的改善，而忽视了其保健效果。
发明内容
本发明的目的在于提供一种锅底料及其制备方法，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：
一种火锅底料，其特征在于，其原料以重量计包括
金钟0.5-0.8、灵香草0.5-0.9、白果0.8-1.2、香根0.5-0.8、霍木香0.5-1.0、桔丁0.8-1.1、八角0.6-1.0、草叩0.6-1.0、大香0.8-1.0、香仁0.5-0.9、川穹0.5-0.8、玉果0.4-0.8、松花粉0.3-0.8、黄金瓜1.0-1.5、动物油3.0-3.2、植物油1.0-2.0、豆瓣酱2.4-2.60、党参2.0-2.1、盐0.8-0.9、枸杞1.9-2.0、芝麻1.4-1.5、红枣0.8-0.9、胡椒0.7-0.75、香辛料0.8-1.2、糍粑辣椒0.6-0.8、豆豉0.3-0.6、白糖10-30、麻椒10-40、丁香0.1-0.4、砂仁10-30、山梨酸钾10-30、泡椒0.8-20。
优选地，还包括牛骨汤粉0.1-0.3、牛骨髓粉0.1-0.3、牛肉精膏0.2-0.3。
进一步优选地，所述香辛料包括姜、大蒜、葱、洋葱、韭菜、草果。
进一步优选地，所用动物油为精炼牛油，精炼牛油是以按照清真屠宰规范屠宰的牛中提取的粗牛油为原料，通过水化、碱炼、脱色、脱臭处理，精炼成符合食品工业要求的牛油。
进一步优选地，还包括大骨高汤，所述大骨高汤为牛大骨在沸水中煮 1-3h，得到牛大骨高汤。
与现有技术相比，本发明的有益效果在于；本发明的配料是经科学配方研制而成，长久食用通过滋补火锅底料烹煮的肉、蔬菜类等食品可起到滋阴补阳、强身健脑、提气明目等功效。本发明味道鲜美、营养丰富、食药兼备，并且根据以上实施例的比例配方调制的火锅底料既保留了松花粉的松香和营养成分，又有淡，雅，香，醇，回甜的特色，并且最大特点是能起到保健养生功效。
具体实施方式
下面通过具体的实施例子对本发明做进一步的详细描述。
一种火锅底料，其原料以重量计包括金钟0.5-0.8、灵香草0.5-0.9、白果0.8-1.2、香根0.5-0.8、霍木香0.5-1.0、桔丁0.8-1.1、八角0.6-1.0、草叩0.6-1.0、大香0.8-1.0、香仁0.5-0.9、川穹0.5-0.8、玉果0.4-0.8、松花粉0.3-0.8、黄金瓜1.0-1.5、动物油3.0-3.2、植物油1.0-2.0、豆瓣酱2.4-2.60、党参2.0-2.1、盐0.8-0.9、枸杞1.9-2.0、芝麻1.4-1.5、红枣0.8-0.9、胡椒0.7-0.75、香辛料0.8-1.2、糍粑辣椒0.6-0.8、豆豉0.3-0.6、白糖10-30、麻椒10-40、丁香0.1-0.4、砂仁10-30、山梨酸钾10-30、泡椒0.8-20。
本实施例中，还包括牛骨汤粉0.1-0.3、牛骨髓粉0.1-0.3、牛肉精膏0.2-0.3。
本实施例中，所述香辛料包括姜、大蒜、葱、洋葱、韭菜、草果。
本实施例中，所用动物油为精炼牛油，精炼牛油是以按照清真屠宰规范屠宰的牛中提取的粗牛油为原料，通过水化、碱炼、脱色、脱臭处理，精炼成符合食品工业要求的牛油。
本实施例中，还包括大骨高汤，所述大骨高汤为牛大骨在沸水中煮2h，得到牛大骨高汤。
本实施例利用上述配方制得的火锅底料不仅味道鲜美，而且具有良好的保健效果，具有食药兼备的特点。具体为，松花粉中含有人体所需的200多种营养元素：22种氨基酸、15种维生素、30多种矿物质、100多种酶，以及核酸、不饱和脂肪酸、卵磷脂、类黄铜、单糖、多糖等。松花粉的营养成分不仅种类全面，且含量也非常高。
本实施例中的大骨高汤中含有的胶原蛋白正好能增强人体制造血细胞的能力。所以对于中老年人来说，喝大骨高汤加以调理，可以减缓骨骼老化；同样，骨头汤也能有利于青少年的骨骼生长。由此可见，本发明的火锅底料还具有显著的抗衰老效果。
以上所述仅为本发明的优选实施例而已，并不用于限制本发明，对于本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (5)

1.一种火锅底料，其特征在于，其原料以重量计包括
金钟0.5-0.8、灵香草0.5-0.9、白果0.8-1.2、香根0.5-0.8、霍木香0.5-1.0、桔丁0.8-1.1、八角0.6-1.0、草叩0.6-1.0、大香0.8-1.0、香仁0.5-0.9、川穹0.5-0.8、玉果0.4-0.8、松花粉0.3-0.8、黄金瓜1.0-1.5、动物油3.0-3.2、植物油1.0-2.0、豆瓣酱2.4-2.60、党参2.0-2.1、盐0.8-0.9、枸杞1.9-2.0、芝麻1.4-1.5、红枣0.8-0.9、胡椒0.7-0.75、香辛料0.8-1.2、糍粑辣椒0.6-0.8、豆豉0.3-0.6、白糖10-30、麻椒10-40、丁香0.1-0.4、砂仁10-30、山梨酸钾10-30、泡椒0.8-20。
2.根据权利要求1所述的火锅底料，其特征在于，还包括牛骨汤粉0.1-0.3、牛骨髓粉0.1-0.3、牛肉精膏0.2-0.3。
3.根据权利要求2所述的火锅底料，其特征在于，所述香辛料包括姜、大蒜、葱、洋葱、韭菜、草果。
4.根据权利要求3所述的火锅底料，其特征在于，所用动物油为精炼牛油，精炼牛油是以按照清真屠宰规范屠宰的牛中提取的粗牛油为原料，通过水化、碱炼、脱色、脱臭处理，精炼成符合食品工业要求的牛油。
5.根据权利要求4所述的火锅底料，其特征在于，还包括大骨高汤，所述大骨高汤为牛大骨在沸水中煮1-3h，得到牛大骨高汤。
CN202110424983.1A 2021-04-20 2021-04-20 一种火锅底料 Pending CN112971095A (zh)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102835639A (zh) * 2012-09-19 2012-12-26 宁夏宁杨清真食品有限公司 滋补火锅底料及制备方法
CN103621964A (zh) * 2013-12-02 2014-03-12 王超 火锅底料及其制备方法
CN108378339A (zh) * 2018-03-12 2018-08-10 宋国福 一种火锅底料配方

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102835639A (zh) * 2012-09-19 2012-12-26 宁夏宁杨清真食品有限公司 滋补火锅底料及制备方法
CN103621964A (zh) * 2013-12-02 2014-03-12 王超 火锅底料及其制备方法
CN108378339A (zh) * 2018-03-12 2018-08-10 宋国福 一种火锅底料配方

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Application publication date: 20210618