CN113317479A - 一种火锅底料的制备方法 - Google Patents
一种火锅底料的制备方法 Download PDFInfo
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- CN113317479A CN113317479A CN202110762507.0A CN202110762507A CN113317479A CN 113317479 A CN113317479 A CN 113317479A CN 202110762507 A CN202110762507 A CN 202110762507A CN 113317479 A CN113317479 A CN 113317479A
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- decocting
- dry
- pepper
- powder
- dried
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种火锅底料及其制备方法,将生黄菜籽油烧至250℃‑350℃,加入牛油化开后,加入鲜料炸干后捞出,放干辣椒和子弹头干辣椒皮,中小火熬制,到油红亮清澈,然后加入豆瓣,中小火熬制,再加入黄豆豉,小火熬制后,放入混合后的部分干香料和冰糖,微火熬制,最后加入花椒和剩余干香料、香辣酱和老干妈,微火熬制后加入子弹头辣椒面、二荆条海椒面、白酒,熬制后冷却,即得所述的火锅底料。本发明具有如下有益效果:其风味入口麻辣鲜香,味道鲜美,同时具有中药调理的功效,不但味道上乘,而且不伤胃。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种火锅底料的制备方法。
背景技术
“药食同源”指,许多食物即药物,它们之间并无绝对的分界线。大多数中药的味道令人难以接受,但也有一些药材具有食用的香料作用,将其与食物相结合,即能调理身体也能享受到美食。传统的火锅调料以麻辣为主,其对于胃部具有一定的伤害作用。因此亟需一种口感好,又不伤身的养生火锅。
鉴于此,申请此专利。
发明内容
为了克服现有技术不足,本专利采用精选上等中药药材,利用中药材配制火锅底料,药食同源,在获得麻辣鲜香的口感的同时,亦能达到中药调理的功效。
本发明的目的是提供一种火锅底料的制备方法。
根据本发明的具体实施方式的一种火锅底料的制备方法,具体操作方法如下:将生黄菜籽油烧至250℃-350℃,待油温降至140-150℃,加入牛油化开后,加入鲜料炸干后捞出,放干辣椒和子弹头干辣椒皮,中小火熬制1-1.5h,到油红亮清澈,然后加入豆瓣,中小火熬制1-1.5h,再加入黄豆豉,小火熬制0.5-1h后,放入混合后的1/3-1/2重量的干香料和全部的冰糖,微火熬制0.5-1h,最后加入花椒和剩余干香料、香辣酱和老干妈,微火熬制10-30min后加入子弹头辣椒面、二荆条海椒面、白酒,熬制5-15min后冷却,即得所述的火锅底料。
根据本发明的具体实施方式的一种火锅底料的制备方法,具体操作方法如下:将生黄菜籽油烧至300℃,待油温降至150℃,加入牛油化开后,加入鲜料炸干后捞出,放干辣椒和子弹头干辣椒皮,中小火熬制1.5小时,到油红亮清澈,然后加入豆瓣,中小火熬制一个半小时,再加入黄豆豉,小火熬制半小时后,放入混合后的三分之一干香料和冰糖,微火熬制1小时,最后加入花椒和剩余干香料、香辣酱和老干妈,微火熬制20min后加入子弹头辣椒面、二荆条海椒面、白酒,熬制十分钟后冷却,即得所述的火锅底料
根据本发明的具体实施方式的一种火锅底料的制备方法,所述的生黄菜籽油、牛油、鲜料、干辣椒、子弹头干辣椒皮、豆瓣、黄豆豉、干香料、冰糖、花椒、白酒、香辣酱、老干妈、子弹头辣椒面和二荆条海椒面的质量比例为120-130:20-40:20-30:1-5:20-25:80-100:10-15:27-30:1-3:1-5:1-3:5-8:3-8:2-5:2-5。
根据本发明的具体实施方式的一种火锅底料的制备方法,所述的生黄菜籽油、牛油、鲜料、干辣椒、子弹头干辣椒皮、豆瓣、黄豆豉、干香料、冰糖、花椒、白酒、香辣酱、老干妈、子弹头辣椒面和二荆条海椒面的质量比例为125:30:25.5:3.5:23:90:13:29.23:2:3:2:5.8:5:4:4。
根据本发明的具体实施方式的一种火锅底料的制备方法,所述的鲜料为老黄姜、独蒜、大葱、芹菜、香菜、洋葱和小葱组成的混合物。
根据本发明的具体实施方式的一种火锅底料的制备方法,所述的鲜料中老黄姜、独蒜、大葱、芹菜、香菜、洋葱和小葱的质量比例为7:5-10:1-5:1-5:1-5:1-5:1-5。
根据本发明的具体实施方式的一种火锅底料的制备方法,所述的鲜料中老黄姜、独蒜、大葱、芹菜、香菜、洋葱和小葱的质量比例为7:7:3:3:2.5:3:2.5。
根据本发明的具体实施方式的一种火锅底料的制备方法,所述的干料为陈皮、八角、桂皮、山奈、胡椒粉、丁香、木香、白扣、小茴香、千里香、肉蔻、老蔻、排草、高良姜、罗汉果、香果、草果、香菜籽、藿香、川沙仁、灵香草、肉桂、香草、香茅草、香叶、栀子、白芷、紫草和山楂组成的混合物。
根据本发明的具体实施方式的一种火锅底料的制备方法,所述的干料中陈皮、八角、桂皮、山奈、胡椒粉、丁香、木香、白扣、小茴香、千里香、肉蔻、老蔻、排草、高良姜、罗汉果、香果、草果、香菜籽、藿香、川沙仁、灵香草、肉桂、香草、香茅草、香叶、栀子、白芷、紫草和山楂的质量比例为0.1-0.5:1-5:0.5-1.0:1.0-2.0:2.0-3.0:0.10-0.20:0.1-1.0:2.0-3.0:2.0-3.0:0.1-0.5:0.1-0.5:0.5-1.0:0.1-0.5:0.1-0.5:0.05-0.10:1.0-2.0:1.0-2.0:1.0-2.0:1.0-2.0:1.0-2.0:0.5-1.0:0.1-0.5:0.1-0.5:0.1-0.5:2.0-3.0:0.5-1.0:0.5-1.0:0.1-0.5:0.1-0.5。
根据本发明的具体实施方式的一种火锅底料的制备方法,所述的干料中陈皮、八角、桂皮、山奈、胡椒粉、丁香、木香、白扣、小茴香、千里香、肉蔻、老蔻、排草、高良姜、罗汉果、香果、草果、香菜籽、藿香、川沙仁、灵香草、肉桂、香草、香茅草、香叶、栀子、白芷、紫草和山楂的质量比例为0.3:2.5:0.8:1.6:2.5:0.16:0.5:2.5:2.5:0.3:0.25:0.8:0.25:0.3:0.06:1.6:1.6:1.6:1.6:1.6:0.8:0.3:0.3:0.4:2.5:0.6:0.6:0.25:0.16。
其中,陈皮磨粉,选择新会三年以上的陈皮,表面色泽乌亮,猪鬓纹清晰,甘香醇厚(有地理标志);其具有理气健脾,调中,化痰祛湿,添精补肾,强身健体之功效。
八角磨粉,选择当年新货,干燥味正;其具有抑制细菌,促进肠胃蠕动,开胃,健胃溫脾,增加白细胞之功效。
桂皮磨粉,表面有微微的凹凸感,而里面成棕黄色特别的光滑,一般选桂皮时要选择表皮比较干脆,闻起来无怪味,有种树皮清香的为宜。其补元阳、暖脾胃、除积冷、通脉止痛和止泻的功效,腹痛泄泻温肾壮阳,温中祛寒,温经止痛。
山奈磨粉,干脆色白味正。其温中,消食,止痛。治心腹冷痛,停食不化,跌打损伤,牙痛。用于胸隔胀满,脘腹冷痛。饮食不消。对人宫颈癌传代细胞具有较强的抑制作用。
胡椒粉有芳香健脾、温中散寒、除湿止痛、杀虫解毒、止痒等功效。
丁香磨粉,选择用干燥的花蕾即公丁香。其能够刺激胃酸和胃蛋白酶分泌、增进胆汁分泌、调节肠胃运动、抗病毒、抑菌杀菌、除口臭、抗溃疡、防治血栓形成。
木香磨粉,其呈现黄褐色或深褐色,表面有“皱纹”,质地坚硬,不用掰碎香味就特别浓郁。其对人体中枢神经以及内部消化系统,有行气止痛,调理气血的功效。
白扣磨粉,其黄白色,干燥气味芳香。化湿行气;温中止呕;开胃消食。主湿阻气滞;脾胃不和;脘腹胀满;不思饮食;湿温初起;胸闷不饥;胃寒呕吐;食积不消。
小茴香磨粉,其颜色偏土黄色或者黄绿色,形状像稻谷状,粒大而长,质地饱满,鲜艳光亮,有浓浓的甘草香味,柄梗、杂质较少,干燥。其用于理气和胃,痛经,小腹冷痛,脘腹胀痛,食少吐泻。暖肾散寒止痛。寒疝腹痛,睾丸偏坠,经寒腹痛。
千里香磨粉,具有通经络,行气,活血,散瘀,止痛,镇惊,消肿,解毒之功效。用于治感冒、头痛、胃痛、牙痛、风湿骨痛、跌打肿痛。
肉蔻磨粉,其温中涩肠;行气消食。用于虚泻;冷痢;脘腹胀痛;食少呕吐;宿食不消。
老蔻磨粉,其开郁舒气,温胃消食。用于肝郁气滞,饮食不消,膨闷胀饱,胃脘疼痛,除口臭。
排草磨粉,其能够抗病毒,祛风除湿,行气调经,解热止痛。用于感冒,咳嗽,风湿痹痛,脘腹胀痛,疔疮,蛇咬伤等。增香防腐。
高良姜磨粉,其能够温胃止呕,散寒止痛。
罗汉果磨粉,其能够清肺利咽、降火化痰止咳、润肠通便、养阴。
香果磨粉,其能够行气开郁,祛风燥湿,活血止痛,治头痛旋晕、肋痛腹疼、经闭、难产、痈疽疮疡等症。
草果磨粉,其用于燥湿温中,截疟除痰。
香菜籽磨粉,其对心脏病有食疗作用,可解食毒菌中毒,健胃,消化不良,食欲不振。
藿香磨粉,其用于祛暑解表,化湿脾,理气和胃,口臭,鼻渊,手足癣。
川沙仁磨粉,其行气调中,和胃,醒脾。治腹痛痞胀,胃呆食滞,噎膈呕吐,寒泻冷痢,妊娠胎动。
灵香草磨粉,其清热,行气,止痛,驱蛔。用于感冒头痛,牙痛,咽喉肿痛,胸满腹胀,蛔虫病。灵香草可以有清热止痛的作用,对于出现的感冒导致的头痛啊或者是牙痛的情况有一定的改善的作用和效果。
肉桂磨粉,其治疗肾阳不足、宫寒所导致的一些疾病,如阳痿、遗精、早泄、男子不育、女子不孕、小便清冷、大便偏稀等肾阳虚病症,是治命门火衰的重要药物之一;肉桂可以治疗腹痛寒疝,如少腹冷痛、手脚冰凉等。
香草磨粉,其安神醒脑、缓解压力,香草之中含有大量的挥发油,适当的使用一些香草,可以有效的促进食欲、增加肠道内消化液的分泌,从而缓解便秘。含有一定的氨基酸、维生素b1、维生素b2和维生素c,可以有一定的营养神经、增强身体免疫力、清热解毒的作用。
香茅草磨粉,其消毒杀菌、助消化、缓解疼痛、美容养颜。
香叶磨粉,其具有开胃消食、增强体质的作用。
栀子磨粉,其具有护肝、利胆、降压、镇静、止血、消肿等的作用。
白芷磨粉,其对大肠杆菌、宋内氏痢疾杆菌、变形杆菌、伤寒杆菌、副伤寒杆菌、霍乱杆菌及人型结核杆菌等有抑制作用。具有镇静、清神、止痛、健胃之功能。
紫草磨粉,其具有凉血、活血解毒、透疹之功效。
与现有技术相比,本发明具有如下有益效果:
(1)本发明的一种火锅底料的制备方法,其工艺操作方便,用料讲究,原料全部精选上等中药药材,其他火锅配料也是严格选料,旨在找到食物的本源,进而达到药食同源的养生效果;
(2)利用本发明的一种火锅底料的制备方法制得的火锅底料,其风味入口麻辣鲜香,味道鲜美,同时具有中药调理的功效,不但味道上乘,而且养生不伤胃。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将对本发明的技术方案进行详细的描述。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做出创造性劳动的前提下所得到的所有其它实施方式,都属于本发明所保护的范围。
本发明中采用的原料为均可通过商业途径获得。
实施例1
本实施例提供了一种火锅底料的制备方法,具体操作方法如下:将生黄菜籽油烧至250℃,待油温降至150℃,加入牛油化开后,加入鲜料炸干后捞出,放干辣椒和子弹头干辣椒皮,中小火熬制1.5h,到油红亮清澈,然后加入豆瓣,中小火熬制1.5h,再加入黄豆豉,小火熬制0.5h后,放入混合后的三分之一干香料和冰糖,微火熬制1h,最后加入花椒和剩余干香料、香辣酱和老干妈,微火熬制10min后加入子弹头辣椒面、二荆条海椒面、白酒,熬制5-15min后冷却,即得所述的火锅底料。
所述的生黄菜籽油、牛油、鲜料、干辣椒、子弹头干辣椒皮、豆瓣、黄豆豉、干香料、冰糖、花椒、白酒、香辣酱、老干妈、子弹头辣椒面和二荆条海椒面的质量比例为120:20:20:1:20:80:10:27:1:1:1:5:3:2:2。
鲜料为老黄姜、独蒜、大葱、芹菜、香菜、洋葱和小葱、且质量比例为7:5:1:1:1:1:1。
所述的干料为陈皮、八角、桂皮、山奈、胡椒粉、丁香、木香、白扣、小茴香、千里香、肉蔻、老蔻、排草、高良姜、罗汉果、香果、草果、香菜籽、藿香、川沙仁、灵香草、肉桂、香草、香茅草、香叶、栀子、白芷、紫草和山楂、且质量比例为0.1:1:0.5:1.0:2.0:0.10:0.1:2.0:2.0:0.1:0.1:0.5:0.1:0.1:0.05:1.0:1.0:1.0:1.0:1.0:0.5:0.1:0.1:0.1:2.0:0.5:0.5:0.1:0.1。
使用前,火锅料需要发酵至少半个月,因为是干中药料,发酵环境阴凉干燥的常温环境就可以,发酵过后中药有效成分会慢慢析出,融入底料,释放出有层次感的香味;
在兑锅时另需配汉源青花椒油,花椒油加入的比例推荐在7:1(即一包350g的火锅底料加入50g的青花椒油),花椒油料包是单独配包,可根据自己的口味加减。
花椒油的制作方法:黄菜籽油熬至300℃,待温度降到280℃舀出淋至新鲜青花椒上,油要没过花椒,冷却后装桶备用。选用的青花椒必须是汉源花椒,青花椒和菜油的质量比例是3:5。
实施例2
本实施例提供了一种火锅底料的制备方法,具体操作方法如下:将生黄菜籽油烧至350℃,待油温降至150℃,加入牛油化开后,加入鲜料炸干后捞出,放干辣椒和子弹头干辣椒皮,中小火熬制1.5h,到油红亮清澈,然后加入豆瓣,中小火熬制1.5h,再加入黄豆豉,小火熬制0.5h后,放入混合后的1/2重量的干香料和冰糖,微火熬制1h,最后加入花椒和剩余干香料、香辣酱和老干妈,微火熬制30min后加入子弹头辣椒面、二荆条海椒面、白酒,熬制15min后冷却,即得所述的火锅底料。
所述的生黄菜籽油、牛油、鲜料、干辣椒、子弹头干辣椒皮、豆瓣、黄豆豉、干香料、冰糖、花椒、白酒、香辣酱、老干妈、子弹头辣椒面和二荆条海椒面的质量比例为130:40:30:5:25:100:15:30:3:5:3:8:8:5:5。
所述的鲜料为老黄姜、独蒜、大葱、芹菜、香菜、洋葱和小葱、且质量比例为7:10:5:5:5:5:5。
所述的干料为陈皮、八角、桂皮、山奈、胡椒粉、丁香、木香、白扣、小茴香、千里香、肉蔻、老蔻、排草、高良姜、罗汉果、香果、草果、香菜籽、藿香、川沙仁、灵香草、肉桂、香草、香茅草、香叶、栀子、白芷、紫草和山楂、且质量比例为0.5:5:1.0:2.0:3.0:0.20:1.0:3.0:3.0:0.5:0.5:1.0:0.5:0.5:0.10:2.0:2.0:2.0:2.0:2.0:1.0:0.5:0.5:0.5:3.0:1.0:1.0:0.5:0.5。
使用前,火锅料需要发酵至少半个月,因为是干中药料,发酵环境阴凉干燥的常温环境就可以,发酵过后中药有效成分会慢慢析出,融入底料,释放出有层次感的香味;
在兑锅时另需配汉源青花椒油,花椒油加入的比例推荐在7:1(即一包350g的火锅底料加入50g的青花椒油),花椒油料包是单独配包,可根据自己的口味加减。
花椒油的制作方法:黄菜籽油熬至300℃,待温度降到280℃舀出淋至新鲜青花椒上,油要没过花椒,冷却后装桶备用。选用的青花椒必须是汉源花椒,青花椒和菜油的质量比例是3:5。
实施例3
本实施例提供了一种火锅底料的制备方法,具体操作方法如下:将生黄菜籽油烧至300℃,待油温降至150℃,加入牛油化开后,加入鲜料炸干后捞出,放干辣椒和子弹头干辣椒皮,中小火熬制一个半小时,到油红亮清澈,然后加入豆瓣,中小火熬制一个半小时,再加入黄豆豉,小火熬制半小时后,放入混合后的三分之一干香料和冰糖,微火熬制一小时,最后加入花椒和剩余干香料、香辣酱和老干妈,微火熬制20min后加入子弹头辣椒面、二荆条海椒面、白酒,熬制十分钟后冷却,即得所述的火锅底料。
所述的生黄菜籽油、牛油、鲜料、干辣椒、子弹头干辣椒皮、豆瓣、黄豆豉、干香料、冰糖、花椒、白酒、香辣酱、老干妈、子弹头辣椒面和二荆条海椒面的质量比例为125:30:25.5:3.5:23:90:13:29.23:2:3:2:5.8:5:4:4。
所述的鲜料为老黄姜、独蒜、大葱、芹菜、香菜、洋葱和小葱、且质量比例为7:7:3:3:2.5:3:2.5。
所述的干料为陈皮、八角、桂皮、山奈、胡椒粉、丁香、木香、白扣、小茴香、千里香、肉蔻、老蔻、排草、高良姜、罗汉果、香果、草果、香菜籽、藿香、川沙仁、灵香草、肉桂、香草、香茅草、香叶、栀子、白芷、紫草和山楂、且质量比例为0.3:2.5:0.8:1.6:2.5:0.16:0.5:2.5:2.5:0.3:0.25:0.8:0.25:0.3:0.06:1.6:1.6:1.6:1.6:1.6:0.8:0.3:0.3:0.4:2.5:0.6:0.6:0.25:0.16。
使用前,火锅料需要发酵至少半个月,因为是干中药料,发酵环境阴凉干燥的常温环境就可以,发酵过后中药有效成分会慢慢析出,融入底料,释放出有层次感的香味;
在兑锅时另需配汉源青花椒油,花椒油加入的比例推荐在7:1(即一包350g的火锅底料加入50g的青花椒油),花椒油料包是单独配包,可根据自己的口味加减。
花椒油的制作方法:黄菜籽油熬至300℃,待温度降到280℃舀出淋至新鲜青花椒上,油要没过花椒,冷却后装桶备用。选用的青花椒必须是汉源花椒,青花椒和菜油的质量比例是3:5。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应以所述权利要求的保护范围为准。
Claims (10)
1.一种火锅底料的制备方法,具体操作方法如下:将生黄菜籽油烧至250-350℃,待油温降至140-150℃,加入牛油化开后,加入鲜料炸干后捞出,放干辣椒和子弹头干辣椒皮,中小火熬制1-1.5h,到油红亮清澈,然后加入豆瓣,中小火熬制1-1.5h,再加入黄豆豉,小火熬制0.5-1h后,放入混合后的1/3-1/2重量的干香料和全部的冰糖,微火熬制0.5-1h,最后加入花椒和剩余干香料、香辣酱和老干妈,微火熬制10-30min后加入子弹头辣椒面、二荆条海椒面、白酒,熬制5-15min后冷却,即得所述的火锅底料。
2.根据权利要求1所述的一种火锅底料的制备方法,其特征在于,具体操作方法如下:将生黄菜籽油烧至300℃,待油温降至150℃,加入牛油化开后,加入鲜料炸干后捞出,放干辣椒和子弹头干辣椒皮,中小火熬制1.5小时,到油红亮清澈,然后加入豆瓣,中小火熬制一个半小时,再加入黄豆豉,小火熬制半小时后,放入混合后的三分之一干香料和冰糖,微火熬制1小时,最后加入花椒和剩余干香料、香辣酱和老干妈,微火熬制20min后加入子弹头辣椒面、二荆条海椒面、白酒,熬制十分钟后冷却,即得所述的火锅底料。
3.根据权利要求1或2所述的一种火锅底料的制备方法,其特征在于,所述的生黄菜籽油、牛油、鲜料、干辣椒、子弹头干辣椒皮、豆瓣、黄豆豉、干香料、冰糖、花椒、白酒、香辣酱、老干妈、子弹头辣椒面和二荆条海椒面的质量比例为120-130:20-40:20-30:1-5:20-25:80-100:10-15:27-30:1-3:1-5:1-3:5-8:3-8:2-5:2-5。
4.根据权利要求3所述的一种火锅底料的制备方法,其特征在于,所述的生黄菜籽油、牛油、鲜料、干辣椒、子弹头干辣椒皮、豆瓣、黄豆豉、干香料、冰糖、花椒、白酒、香辣酱、老干妈、子弹头辣椒面和二荆条海椒面的质量比例为125:30:25.5:3.5:23:90:13:29.23:2:3:2:5.8:5:4:4。
5.根据权利要求1或2所述的一种火锅底料的制备方法,其特征在于所述的鲜料为老黄姜、独蒜、大葱、芹菜、香菜、洋葱和小葱组成的混合物。
6.根据权利要求5所述的一种火锅底料的制备方法,其特征在于所述的鲜料中,老黄姜、独蒜、大葱、芹菜、香菜、洋葱和小葱的质量比例为7:5-10:1-5:1-5:1-5:1-5:1-5。
7.根据权利要求5或6所述的一种火锅底料的制备方法,其特征在于所述的鲜料为老黄姜、独蒜、大葱、芹菜、香菜、洋葱和小葱、且质量比例为7:7:3:3:2.5:3:2.5。
8.根据权利要求1或2所述的一种火锅底料的制备方法,其特征在于所述的干料为陈皮、八角、桂皮、山奈、胡椒粉、丁香、木香、白扣、小茴香、千里香、肉蔻、老蔻、排草、高良姜、罗汉果、香果、草果、香菜籽、藿香、川沙仁、灵香草、肉桂、香草、香茅草、香叶、栀子、白芷、紫草和山楂组成的混合物。
9.根据权利要求8所述的一种火锅底料的制备方法,其特征在于所述的干料中,陈皮、八角、桂皮、山奈、胡椒粉、丁香、木香、白扣、小茴香、千里香、肉蔻、老蔻、排草、高良姜、罗汉果、香果、草果、香菜籽、藿香、川沙仁、灵香草、肉桂、香草、香茅草、香叶、栀子、白芷、紫草和山楂的质量比例为0.1-0.5:1-5:0.5-1.0:1.0-2.0:2.0-3.0:0.10-0.20:0.1-1.0:2.0-3.0:2.0-3.0:0.1-0.5:0.1-0.5:0.5-1.0:0.1-0.5:0.1-0.5:0.05-0.10:1.0-2.0:1.0-2.0:1.0-2.0:1.0-2.0:1.0-2.0:0.5-1.0:0.1-0.5:0.1-0.5:0.1-0.5:2.0-3.0:0.5-1.0:0.5-1.0:0.1-0.5:0.1-0.5。
10.根据权利要求8或9所述的一种火锅底料的制备方法,其特征在于所述的干料中,陈皮、八角、桂皮、山奈、胡椒粉、丁香、木香、白扣、小茴香、千里香、肉蔻、老蔻、排草、高良姜、罗汉果、香果、草果、香菜籽、藿香、川沙仁、灵香草、肉桂、香草、香茅草、香叶、栀子、白芷、紫草和山楂的质量比例为0.3:2.5:0.8:1.6:2.5:0.16:0.5:2.5:2.5:0.3:0.25:0.8:0.25:0.3:0.06:1.6:1.6:1.6:1.6:1.6:0.8:0.3:0.3:0.4:2.5:0.6:0.6:0.25:0.16。
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