CN113142504A - 一种复合养生香卤汁 - Google Patents
一种复合养生香卤汁 Download PDFInfo
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
本发明公开了一种复合养生香卤汁,由以下重量份的原料组成:八角茴香4‑6份、甘草4‑6份、白芷4‑6份、青花椒2‑5份、红花椒2‑5份、良姜4‑6份、草果4‑6份、山桃4‑6份、菊花4‑6份、陈皮4‑6份、黄精2‑5份、枸杞4‑6份、金银花4‑6份、肉蔻2‑5份、桂圆4‑6份、白果2‑5份、山杏2‑5份、麦芽2‑5份、黄芪2‑5份、黑胡椒2‑5份、香叶2‑5份、罗汉果2‑5份、当归2‑5份。有益效果在于:本发明卤汁采用多种药食同源中药以及各种调味料熬制而成,使得在卤制肉食时中药成分可以渗透进入肉食中,在食用卤味时可以调理肠胃,消食化积,增加食欲,避免腹胀、便秘的发生,达到食疗的作用。
Description
技术领域
本发明涉及食品加工技术领域,特别是涉及一种复合养生香卤汁。
背景技术
卤汁又称老汤,是指使用多年的卤煮禽、肉的汤汁,老汤保存的时间越长,芳香物质越丰富,香味越浓,鲜味越大,煮制出的肉食风味愈美。卤汁的配方和制法多种多样,卤制的菜肴在中国八大菜系当中均有涉及,卤汁的好坏直接决定了卤制菜肴味道的鲜美与否,因此在制作卤菜时,一份味道浓郁老道的卤汁是必备的。
目前,大多数的卤汁只是采用各种香料熬制而成,味道一般,需要长时间的反复卤制才能使得卤汁浓香,而且除了味道鲜美外,没有其他的功效。
发明内容
本发明的目的就在于为了解决上述问题而提供一种复合养生香卤汁。
本发明通过以下技术方案来实现上述目的:
一种复合养生香卤汁,由以下重量份的原料组成:八角茴香4-6份、甘草4-6份、白芷4-6份、青花椒2-5份、红花椒2-5份、良姜4-6份、草果4-6份、山桃4-6份、菊花4-6份、陈皮4-6份、黄精2-5份、枸杞4-6份、金银花4-6份、肉蔻2-5份、桂圆4-6份、白果2-5份、山杏2-5份、麦芽2-5份、黄芪2-5份、黑胡椒2-5份、香叶2-5份、罗汉果2-5份、当归2-5份、玫瑰花2-5份、大枣4-6份、桑叶2-5份、红辣椒4-6份、百合4-6份、水1000-1200份。
进一步的,由以下重量份的原料组成:八角茴香6份、甘草6份、白芷6份、青花椒2份、红花椒2份、良姜6份、草果6份、山桃6份、菊花6份、陈皮6份、黄精2份、枸杞6份、金银花6份、肉蔻2份、桂圆6份、白果2份、山杏2份、麦芽2份、黄芪2份、黑胡椒2份、香叶2份、罗汉果2份、当归2份、玫瑰花2份、大枣6份、桑叶2份、红辣椒6份、百合6份、水1088份。
进一步的,由以下重量份的原料组成:八角茴香4份、甘草4份、白芷4份、青花椒5份、红花椒5份、良姜4份、草果4份、山桃4份、菊花4份、陈皮4份、黄精5份、枸杞4份、金银花4份、肉蔻5份、桂圆4份、白果5份、山杏5份、麦芽5份、黄芪5份、黑胡椒5份、香叶5份、罗汉果5份、当归5份、玫瑰花5份、大枣4份、桑叶5份、红辣椒4份、百合4份、水1074份。
进一步的,由以下重量份的原料组成:八角茴香5份、甘草5份、白芷5份、青花椒3份、红花椒3份、良姜5份、草果5份、山桃5份、菊花5份、陈皮5份、黄精3份、枸杞5份、金银花5份、肉蔻3份、桂圆5份、白果3份、山杏3份、麦芽3份、黄芪3份、黑胡椒3份、香叶3份、罗汉果3份、当归3份、玫瑰花3份、大枣5份、桑叶3份、红辣椒5份、百合5份、水1088份。
进一步的,所述复合养生香卤汁的制备方法为:
步骤一:将上述重量份的八角茴香、甘草、白芷、青花椒、红花椒、良姜、草果、山桃、菊花、陈皮、黄精、枸杞、金银花、肉蔻、桂圆、白果、山杏、麦芽、黄芪、黑胡椒、香叶、罗汉果、当归、玫瑰花、大枣、桑叶、红辣椒、百合烘干后研磨成细粉,将药粉与1500-2000ml的水加入砂锅内小火慢熬5小时,然后滤渣;
步骤二:向步骤一得到的药水中加入黄豆酱20-30份、料酒35-40份、食用盐100-130份、焦糖色5-7份、鸡精3-5份、食用酵母提取物YE1-2份,搅拌均匀然后小火慢熬2-2.5h后冷却;
步骤三:向步骤二得到的冷却汤汁中加入3-10份生抽酱油和3-10份老抽酱油,搅拌均匀后灌装储存。
本发明的药材功效解析如下:
八角茴香:性温,味辛;归肝、肾、脾、胃经;主治寒疝腹痛、腰膝冷痛、胃寒呕吐、脘腹疼痛、寒湿脚气等;对于治疗小肠气坠、疝气偏坠、腰重刺胀、腰病如刺、大小便皆秘,腹胀如鼓,气促、风毒湿气,攻疰成疮,皮肉紫破脓坏,行步无力,皮肉燥热等有显著效果;八角茴香是最常用的调味料之一,可烹制出许多美味菜肴;八角茴香的主要成分是茴香油,它能刺激胃肠神经血管,促进消化液分泌,增加胃肠蠕动,有健胃、行气的功效,有助于缓解痉挛、减轻疼痛的作用;茴香烯能促进骨髓细胞成熟并释放入外周血液,有明显的升高白细胞的作用,主要是升高中性粒细胞,可用于白细胞减少症的作用;
甘草:味甘,性平,归心、肺、脾、胃经,补脾益气,清热解毒,祛痰止咳,缓急止痛,调和诸药,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;甘草的主要作用有以下几点:一、用于心气虚、心悸怔忡、脉结代,以及脾胃气虚、倦怠乏力等;二、用于痈疽、疮疡、咽喉肿痛等;三、用于气喘、咳嗽,可单用,亦可配伍其他药物应用;四、用于胃痛、腹痛及腓肠肌挛急疼痛,常与芍药同用,能显著增强治挛急疼痛的疗效;五、用于调和某些药物的烈性;烹饪中可代替砂糖作为甜味调料使用;
白芷:味辛,性温;归肺,脾,胃经;功能主治:解表散寒,祛风止痛,通鼻窍,燥湿止带,消肿排脓,祛风止痒;用于风寒感冒,头痛、牙痛、风湿痹痛,鼻渊,带下证,疮痈肿毒;可作香料调味品,有去腥增香的作用;
青花椒:根、叶及果均入药;味辛、性温;有发汗、散寒、止咳、除胀、消食功效;又作食品调味料;
红花椒:性味辛、温,有小毒,麻;归脾、胃、肾经;功能主治:除各种肉类的腥气;促进唾液分泌,增加食欲;使血管扩张,从而起到降低血压的作用;服花椒水能去除寄生虫;有芳香健胃、温中散寒、除湿止痛、杀虫解毒、止痒解腥的功效;
良姜:味辛、性热;归脾、胃经;功能主治:散寒止痛,温中止呕;可作香料调味品,有增香,压腥的作用;
草果:味辛,性温,无毒;入脾经、胃经;功能:燥湿除寒,祛痰截疟,健脾开胃,利水消肿;主治:疟疾,痰饮痞满,脘腹冷痛,反胃,呕吐,泻痢,食积;草果具有特殊浓郁的辛辣香味,能除腥气,增进食欲,是烹调佐料中的佳品;
山桃:苦、甘,平;归心、肝、大肠经;功能与主治:活血祛瘀,润肠通便,止咳平喘;用于经闭,痛经,癓瘕痞块,跌扑损伤,肠燥便秘;
菊花:味甘、苦,性微寒;归肺、肝经;功能与主治:疏风清热,平肝明目,解毒消肿;外感风或风温初起,发热头痛,眩晕,目赤肿痛,疔疮肿毒;
陈皮:味辛、苦,性温;归脾、胃、肺经;功效:理气和中,燥湿化痰,利水通便;主治:脾胃不和,脘腹胀痛,不思饮食,呕吐哕逆,痰湿阻肺,咳嗽痰多,胸膈满闷,头目眩晕,水肿,小便不利,大便秘结,乳痈疮癣,中鱼蟹毒、酒毒;可作香料调味品,增香,压腥,去臊味的作用;
黄精:味甘,性平;归脾、肺、肾经;功效:润肺滋阴,补脾益气;主治:肺虚燥咳,劳嗽久咳;肾虚精亏的腰膝酸软、须发早白、头晕乏力气虚倦怠乏力,阴虚口干便燥;气阴两虚,内热消渴;
枸杞:味甘,性平,入肝、肾经;功能主治:滋肾,润肺,补肝,明目,用于治肝肾阴亏,腰膝酸软,头晕,目眩,目昏多泪,虚劳咳嗽,消渴,遗精;
金银花:味甘,性寒;归肺、心、胃、大肠经;功能主治:清热解毒,疏散风热;用于外感风热,温病发热,痈肿疮疡,咽喉肿痛,热毒痢疾;
肉豆蔻(肉蔻):味辛,性温;归脾、胃、大肠经;功能主治:用于脾胃虚寒,久泻不止,脘腹胀痛,食少呕吐,有温中行气,固肠止泻,解酒毒,消食之功;作调味料可去异味、增辛香,供制酱肉之用;
桂圆(龙眼肉):味甘,性温;归心、脾经;功能主治:补益心脾,既不滋腻,又不滞气,为滋补良药;用于思虑过度,劳伤心脾所致的失眠健忘、惊悸怔忡,养血安神,用于久病虚赢或年老气血不足所致的面色萎黄或苍白、倦怠乏力、少气自汗;
白果:甘、苦、涩,平;有毒;归肺经;功能主治:敛肺定喘,止带浊,缩小便;用于痰多喘咳,带下白浊,遗尿尿频;
山杏:苦,温,有毒;归肺、脾、大肠经;功能主治:祛痰止咳,平喘,润肠,下气开痹;外感咳嗽,喘满,伤燥咳嗽,寒气奔豚,惊痫,胸痹,食滞脘痛,血崩,耳聋,疳肿胀,湿热淋证,疥疮,喉痹,肠燥便秘;
麦芽:味甘,平;归脾,胃经;功能主治:消食化积,回乳,食积不消,腹满泄泻,恶心哎吐,食欲不振,乳汁郁积,乳房胀痛;
黄芪:味甘,微温,归肺、脾、肝、肾经,功能主治:补气生阳,固表止汗,利水消肿,生津养血,行滞通痹,托毒排脓,敛疮生肌;用于气虚乏力,食少便溏,中气下陷,旧泄脱肛,便血崩漏,表虚自汗,气虚水肿,内热消渴,血虚萎黄,半身不遂,痹通麻木,痈疽难溃,久溃不敛;
黑胡椒:性热,味辛;归胃、大肠经;功能主治:温中下气,消痰解毒;用于食欲不振、胃寒、慢性胃炎、感受风寒雨淋;可作香料调味品,能祛腥、解油腻,助消化;
香叶:味辛,性温;归肺,肝经;功能主治:祛风除湿,行气止痛,杀虫;风湿痹痛,疝气,阴囊湿疹,疥癣;可作香料调味品,增香去异味,促进食欲;
罗汉果:味甘,凉;归肺、大肠经;功能与主治:清热润肺,滑肠通便;用于肺火燥咳,咽痛失音,肠燥便秘;可作香料调味品,具有增香作用;
当归:味甘、辛,性温;归肝、心、脾经;功能与主治:补血,活血,调经,止痛,润肠;用于血虚,面色萎黄,眩晕心悸;血虚,或兼有瘀滞的月经不调、经闭、痛经;虚寒性腹痛、冠心病心绞痛、风湿痹痛、跌打损伤等痛证;肠燥便秘;久咳气喘;
玫瑰花:味甘、微苦,温;归肝、脾经;功用主治:行气解郁,和血,止痛;用于肝胃气痛,食少呕恶,月经不调,跌扑伤痛;
大枣:味甘,性温;归脾、胃经;功能主治:补中益气,养血安神,用于脾虚食少,乏力便溏,妇人脏躁;
桑叶:味甘,苦;性寒;归肺,肝经;功能主治:疏散风热、清肺润燥、平抑肝阳、清肝明目、凉血止血;有疏散风热,清肺润燥、清肝明目的功效,可煎服或外用洗眼;
红辣椒:味辛,性热;归脾、胃、心经;功能主治:温中散寒,下气消食;用于胃寒气滞,脘腹胀痛,呕吐,泻痢,风湿痛,冻疮;可作香料调味品,去腥;
百合:味性:甘,寒;归经:心;肺经;润肺止咳,清心安神,补中益气,清热利尿,清热解毒,凉血止血,健脾和胃;治肺痨久嗽,咳唾痰血,百合病,心悸怔忡,失眠多梦,烦燥不安,心痛,喉痹,胃阴不足之胃痛,二便不利,浮肿,痈肿疮毒,脚气,产后出血,腹胀,身痛。
本发明的有益效果在于:本发明卤汁采用多种药食同源中药以及各种调味料熬制而成,不仅汤汁鲜美,可快速煮烂肉食,遮掩异味,提高卤制品的口感,而且卤汁中富含多种中药成分,使得在卤制肉食时中药成分可以渗透进入肉食中,在食用卤味时可以调理肠胃,消食化积,增加食欲,避免腹胀、便秘的发生,达到食疗的作用。
具体实施方式
下面将结合实施例对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
一种复合养生香卤汁,由以下重量份的原料组成:八角茴香4-6份、甘草4-6份、白芷4-6份、青花椒2-5份、红花椒2-5份、良姜4-6份、草果4-6份、山桃4-6份、菊花4-6份、陈皮4-6份、黄精2-5份、枸杞4-6份、金银花4-6份、肉蔻2-5份、桂圆4-6份、白果2-5份、山杏2-5份、麦芽2-5份、黄芪2-5份、黑胡椒2-5份、香叶2-5份、罗汉果2-5份、当归2-5份、玫瑰花2-5份、大枣4-6份、桑叶2-5份、红辣椒4-6份、百合4-6份、水1000-1200份。
一种复合养生香卤汁的制备方法,包括以下步骤:
步骤一:将上述重量份的八角茴香、甘草、白芷、青花椒、红花椒、良姜、草果、山桃、菊花、陈皮、黄精、枸杞、金银花、肉蔻、桂圆、白果、山杏、麦芽、黄芪、黑胡椒、香叶、罗汉果、当归、玫瑰花、大枣、桑叶、红辣椒、百合烘干后研磨成细粉,将药粉与1500-2000ml的水加入砂锅内小火慢熬5小时,然后滤渣;
步骤二:向步骤一得到的药水中加入黄豆酱20-30份、料酒35-40份、食用盐100-130份、焦糖色5-7份、鸡精3-5份、食用酵母提取物YE1-2份,搅拌均匀然后小火慢熬2-2.5h后冷却;
步骤三:向步骤二得到的冷却汤汁中加入3-10份生抽酱油和3-10份老抽酱油,搅拌均匀后灌装储存。
实施例一:
一种复合养生香卤汁,由以下重量份的原料组成:八角茴香6份、甘草6份、白芷6份、青花椒2份、红花椒2份、良姜6份、草果6份、山桃6份、菊花6份、陈皮6份、黄精2份、枸杞6份、金银花6份、肉蔻2份、桂圆6份、白果2份、山杏2份、麦芽2份、黄芪2份、黑胡椒2份、香叶2份、罗汉果2份、当归2份、玫瑰花2份、大枣6份、桑叶2份、红辣椒6份、百合6份、水1088份。
一种复合养生香卤汁的制备方法,包括以下步骤:
步骤一:将上述重量份的八角茴香、甘草、白芷、青花椒、红花椒、良姜、草果、山桃、菊花、陈皮、黄精、枸杞、金银花、肉蔻、桂圆、白果、山杏、麦芽、黄芪、黑胡椒、香叶、罗汉果、当归、玫瑰花、大枣、桑叶、红辣椒、百合烘干后研磨成细粉,将药粉与1900ml的水加入砂锅内小火慢熬5小时,然后滤渣;
步骤二:向步骤一得到的药水中加入黄豆酱30份、料酒38份、食用盐100份、焦糖色5份、鸡精4份、食用酵母提取物YE2份,搅拌均匀然后小火慢熬2.5h后冷却;
步骤三:向步骤二得到的冷却汤汁中加入8份生抽酱油和5份老抽酱油,搅拌均匀后灌装储存。
实施例二:
一种复合养生香卤汁,由以下重量份的原料组成:八角茴香4份、甘草4份、白芷4份、青花椒5份、红花椒5份、良姜4份、草果4份、山桃4份、菊花4份、陈皮4份、黄精5份、枸杞4份、金银花4份、肉蔻5份、桂圆4份、白果5份、山杏5份、麦芽5份、黄芪5份、黑胡椒5份、香叶5份、罗汉果5份、当归5份、玫瑰花5份、大枣4份、桑叶5份、红辣椒4份、百合4份、水1074份。
一种复合养生香卤汁的制备方法,包括以下步骤:
步骤一:将上述重量份的八角茴香、甘草、白芷、青花椒、红花椒、良姜、草果、山桃、菊花、陈皮、黄精、枸杞、金银花、肉蔻、桂圆、白果、山杏、麦芽、黄芪、黑胡椒、香叶、罗汉果、当归、玫瑰花、大枣、桑叶、红辣椒、百合烘干后研磨成细粉,将药粉与1800ml的水加入砂锅内小火慢熬5小时,然后滤渣;
步骤二:向步骤一得到的药水中加入黄豆酱20份、料酒35份、食用盐130份、焦糖色7份、鸡精3份、食用酵母提取物YE1份,搅拌均匀然后小火慢熬2.5h后冷却;
步骤三:向步骤二得到的冷却汤汁中加入5份生抽酱油和10份老抽酱油,搅拌均匀后灌装储存。
实施例三:
一种复合养生香卤汁由以下重量份的原料组成:八角茴香5份、甘草5份、白芷5份、青花椒3份、红花椒3份、良姜5份、草果5份、山桃5份、菊花5份、陈皮5份、黄精3份、枸杞5份、金银花5份、肉蔻3份、桂圆5份、白果3份、山杏3份、麦芽3份、黄芪3份、黑胡椒3份、香叶3份、罗汉果3份、当归3份、玫瑰花3份、大枣5份、桑叶3份、红辣椒5份、百合5份、水1088份。
一种复合养生香卤汁的制备方法,包括以下步骤:
步骤一:将上述重量份的八角茴香、甘草、白芷、青花椒、红花椒、良姜、草果、山桃、菊花、陈皮、黄精、枸杞、金银花、肉蔻、桂圆、白果、山杏、麦芽、黄芪、黑胡椒、香叶、罗汉果、当归、玫瑰花、大枣、桑叶、红辣椒、百合烘干后研磨成细粉,将药粉与2000ml的水加入砂锅内小火慢熬5小时,然后滤渣;
步骤二:向步骤一得到的药水中加入黄豆酱25份、料酒40份、食用盐120份、焦糖色6份、鸡精5份、食用酵母提取物YE2份,搅拌均匀然后小火慢熬2后冷却;
步骤三:向步骤二得到的冷却汤汁中加入3份生抽酱油和3份老抽酱油,搅拌均匀后灌装储存。
以上显示和描述了本发明的基本原理、主要特征和优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。
Claims (5)
1.一种复合养生香卤汁,其特征在于:由以下重量份的原料组成:八角茴香4-6份、甘草4-6份、白芷4-6份、青花椒2-5份、红花椒2-5份、良姜4-6份、草果4-6份、山桃4-6份、菊花4-6份、陈皮4-6份、黄精2-5份、枸杞4-6份、金银花4-6份、肉蔻2-5份、桂圆4-6份、白果2-5份、山杏2-5份、麦芽2-5份、黄芪2-5份、黑胡椒2-5份、香叶2-5份、罗汉果2-5份、当归2-5份、玫瑰花2-5份、大枣4-6份、桑叶2-5份、红辣椒4-6份、百合4-6份、水1000-1200份。
2.根据权利要求1所述的一种复合养生香卤汁,其特征在于:由以下重量份的原料组成:八角茴香6份、甘草6份、白芷6份、青花椒2份、红花椒2份、良姜6份、草果6份、山桃6份、菊花6份、陈皮6份、黄精2份、枸杞6份、金银花6份、肉蔻2份、桂圆6份、白果2份、山杏2份、麦芽2份、黄芪2份、黑胡椒2份、香叶2份、罗汉果2份、当归2份、玫瑰花2份、大枣6份、桑叶2份、红辣椒6份、百合6份、水1088份。
3.根据权利要求1所述的一种复合养生香卤汁,其特征在于:由以下重量份的原料组成:八角茴香4份、甘草4份、白芷4份、青花椒5份、红花椒5份、良姜4份、草果4份、山桃4份、菊花4份、陈皮4份、黄精5份、枸杞4份、金银花4份、肉蔻5份、桂圆4份、白果5份、山杏5份、麦芽5份、黄芪5份、黑胡椒5份、香叶5份、罗汉果5份、当归5份、玫瑰花5份、大枣4份、桑叶5份、红辣椒4份、百合4份、水1074份。
4.根据权利要求1所述的一种复合养生香卤汁,其特征在于:由以下重量份的原料组成:八角茴香5份、甘草5份、白芷5份、青花椒3份、红花椒3份、良姜5份、草果5份、山桃5份、菊花5份、陈皮5份、黄精3份、枸杞5份、金银花5份、肉蔻3份、桂圆5份、白果3份、山杏3份、麦芽3份、黄芪3份、黑胡椒3份、香叶3份、罗汉果3份、当归3份、玫瑰花3份、大枣5份、桑叶3份、红辣椒5份、百合5份、水1088份。
5.根据权利要求1所述的一种复合养生香卤汁,其特征在于:所述复合养生香卤汁的制备方法为:
步骤一:将上述重量份的八角茴香、甘草、白芷、青花椒、红花椒、良姜、草果、山桃、菊花、陈皮、黄精、枸杞、金银花、肉蔻、桂圆、白果、山杏、麦芽、黄芪、黑胡椒、香叶、罗汉果、当归、玫瑰花、大枣、桑叶、红辣椒、百合烘干后研磨成细粉,将药粉与1500-2000ml的水加入砂锅内小火慢熬5小时,然后滤渣;
步骤二:向步骤一得到的药水中加入黄豆酱20-30份、料酒35-40份、食用盐100-130份、焦糖色5-7份、鸡精3-5份、食用酵母提取物YE1-2份,搅拌均匀然后小火慢熬2-2.5h后冷却;
步骤三:向步骤二得到的冷却汤汁中加入3-10份生抽酱油和3-10份老抽酱油,搅拌均匀后灌装储存。
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