CN113498854A - 一种火锅配料的制备及生产方法 - Google Patents
一种火锅配料的制备及生产方法 Download PDFInfo
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Classifications
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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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种火锅配料的制备及生产方法,包括配料和香料,所述配料含有以下成分:牛油、食盐、色拉油、白酒、醪糟、辣椒、生姜、大蒜、花椒、豆豉、碎米牙菜、冰糖、大葱、当归、熟地、川芎、白芍、党参、伏苓、黄耆、枸杞、山药、去籽红枣;所述香料含有以下成分成分:白扣、草果、三奈、丁香、砂仁、香果、孜然、桂皮、甘草、枝子、排草、草扣、甘松、陈皮、筚拨、八角、香叶、千里香、小茴香和香草。本发明先将部分食材进行烹饪,以此将食材中的有用成分提炼出来,比传统的熬煮要快速,且味道更佳,本发明原料丰富、汤鲜味美,集色香味形养于一体,风味独特,回味无穷,具有补气血、健脾、利湿、安神的功效,对于人体具有保健作用。
Description
技术领域
本发明涉及火锅配料技术领域,尤其涉及一种火锅配料的制备及生产方法。
背景技术
火锅作为一种具有中国特色的饮食方式,现在非常盛行,火锅的味道取决于配料的好坏,对于配料的研究和改进也在一直发展。火锅底料目前在火锅店里出现的有骨头浓汤底料、鱼汤底料、仔鸡汤底料等。骨头浓汤火锅底料浓香,营养成分高;鱼汤底料,鱼,明目作用,鱼汤有滋补作用。还有一些专门针对女性的火锅底料,如鸽子汤底料,滋阴作用。现在市场上的火锅配料主要由八角、香醋、桂皮、食盐、香葱、辣椒和食用油组成,通过食材的味道在汤水中熬制以此得到特定味道的火锅底料,在经过浓缩后进行封装,在使用时直接撕开包装,将底料放在锅中加入水即可使用,方便快捷。
现有的一种滋补鹅火锅配料包含:维生素、山药、土姜白糊精、人参、白砂糖、枸杞、黄橘皮、食用盐、咖喱粉、紫苑、大蒜、香葱、白茅、谷氨酸钠.、羌桃、蕃荷菜、贞木、玉米和枇杷,在制作时直接将多种调味料直接放置在鹅汤中进行熬制,但是,这种做法只采用熬煮的方式不便于快速的将部分调味料中的味道熬出。
发明内容
本发明的目的是为了解决现有技术中存在的缺点,而提出的一种火锅配料的制备及生产方法。
为了实现上述目的,本发明采用了如下技术方案:
一种火锅配料的制备,包括配料和香料;
所述配料按照重量配比如下:牛油1-10%、食盐0.5-2%、色拉油1-8%、白酒1-9%、醪糟1-10%、辣椒1-7%、生姜0.5-2%、大蒜0.2-1%、花椒1-2%、豆豉1-10%、碎米牙菜1-10%、冰糖0.3-10%、大葱0.3-2%、当归1-6%、熟地1-5%、川芎1-5%、白芍1-5%、党参1-8%、伏苓1-8%、黄耆1-4%、枸杞1-8%、山药1-8%、去籽红枣1-5%;
所述香料按照重量配比如下:白扣0.3-2%、草果0.3-2%、三奈0.2-2%、丁香0.5-2%、砂仁0.3-2%、香果0.3-1%、孜然0.3-1%、桂皮0.3-2%、甘草0.2-2%、枝子0.3-2%、排草0.3-2%、草扣0.3-2%、甘松0.3-2%、陈皮0.3-2%、筚拨0.5-2%、八角0.3-1%、香叶0.3-2%、千里香0.2-2%、小茴香0.8-2%、香草0.3-2%。
一种火锅配料的生产方法,包含以下制作步骤:
S1:将牛油和色拉油放入锅中加热,按照重量配比将辣椒3%、生姜1%、大蒜1%、花椒1%和大葱1%放进热油中进行翻炒,以此将辣椒、生姜、大蒜、花椒和大葱的香味和营养成分留在油中;
S2:将S1的热油中的固体物质过滤掉,在热油中加入重量配比为白酒1%、醪糟1%、豆豉2%、冰糖0.3-10%继续进行翻炒;
S3:按照重量配比将白扣0.3%、草果0.3%、三奈0.2%、丁香0.5%、砂仁0.3%、香果0.3%、孜然0.3%、桂皮0.3%、甘草0.2%、枝子0.3%、排草0.3%、草扣0.3%、甘松0.3%、陈皮0.3%、筚拨0.5%、八角0.3-1%、香叶0.3%、千里香0.2%、小茴香0.8%、香草0.3%放置在第一网兜中并将第一网兜封口制成第一料包;
S4:按照重量配比将当归3%、熟地3%、川芎0.5%、白芍1%、党参5%、伏苓3%、黄耆1%、枸杞8%、山药8%和去籽红枣7%一起放进第二网兜中并封口,以此制成第二料包;
S5:将S3制成的第一料包和第二放置营养汤中进行熬制,适当时间后将第一料包和第二料包取出;
S6:取出第一料包和第二料包后,在所述营养汤在熬制过程中加入有重量配比为0.8%的谷氨酸钠和食盐2%;
S7:上述的营养汤熬制浓缩,冷却后进行真空包装。
作为本发明再进一步的方案:S5中所述的营养汤由骨汤或鱼汤制成,以此增加底料中的营养成分并增加底料的香味。
作为本发明再进一步的方案:所述第一料包和第二料包便于分别将部分香料和配料料集中到一起,熬制出食材中的成分后,便于人员将配料和香料从营养汤中取出。
本发明的有益效果为:
1.本发明先将部分食材进行烹饪,以此将部分食材中的有用成分提炼出来,比传统的熬煮要快速,且味道更佳,本发明原料丰富、汤鲜味美,集色香味形养于一体,风味独特,回味无穷,具有补气血、健脾、利湿、安神的功效,对于人体具有保健作用;
2.通过设置的第一料包和第二料包便于分别将部分香料和配料料集中到一起,熬制出食材中的成分后,便于人员将配料和香料从营养汤中取出,以此人员使用底料时不需要打捞固体香料和配料,此外,由于底料中含有的固体物质少,便于后期的灌装,方便储藏,减少灌装管道堵塞。
具体实施方式
下面详细描述本专利的实施例,所述实施例的示例在文档中示出,其中自始至终相同或类似的标号表示相同或类似的元件或具有相同或类似功能的元件。下面通过参考文档描述的实施例是示例性的,仅用于解释本专利,而不能理解为对本专利的限制。
在本专利的描述中,需要理解的是,术语“中心”、“上”、“下”、“前”、“后”、“左”、“右”、“竖直”、“水平”、“顶”、“底”、“内”、“外”等指示的方位或位置关系为基于文档所示的方位或位置关系,仅是为了便于描述本专利和简化描述,而不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作,因此不能理解为对本专利的限制。
在本专利的描述中,需要说明的是,除非另有明确的规定和限定,术语“安装”、“相连”、“连接”、“设置”应做广义理解,例如,可以是固定相连、设置,也可以是可拆卸连接、设置,或一体地连接、设置。对于本领域的普通技术人员而言,可以根据具体情况理解上述术语在本专利中的具体含义。
一种火锅配料的制备及生产方法,包括配料和香料;
配料按照重量配比如下:牛油1-10%、食盐0.5-2%、色拉油1-8%、白酒1-9%、醪糟1-10%、辣椒1-7%、生姜0.5-2%、大蒜0.2-1%、花椒1-2%、豆豉1-10%、碎米牙菜1-10%、冰糖0.3-10%、大葱0.3-2%、当归1-6%、熟地1-5%、川芎1-5%、白芍1-5%、党参1-8%、伏苓1-8%、黄耆1-4%、枸杞1-8%、山药1-8%、去籽红枣1-5%;
香料按照重量配比如下:白扣0.3-2%、草果0.3-2%、三奈0.2-2%、丁香0.5-2%、砂仁0.3-2%、香果0.3-1%、孜然0.3-1%、桂皮0.3-2%、甘草0.2-2%、枝子0.3-2%、排草0.3-2%、草扣0.3-2%、甘松0.3-2%、陈皮0.3-2%、筚拨0.5-2%、八角0.3-1%、香叶0.3-2%、千里香0.2-2%、小茴香0.8-2%、香草0.3-2%。
一种火锅配料的生产方法,包含以下制作步骤:
S1:将牛油和色拉油放入锅中加热,按照重量配比将辣椒3%、生姜1%、大蒜1%、花椒1%和大葱1%放进热油中进行翻炒,以此将辣椒、生姜、大蒜、花椒和大葱的香味和营养成分留在油中;
S2:将S1的热油中的固体物质过滤掉,在热油中加入重量配比为白酒1%、醪糟1%、豆豉2%、冰糖0.3-10%继续进行翻炒;
S3:按照重量配比将白扣0.3%、草果0.3%、三奈0.2%、丁香0.5%、砂仁0.3%、香果0.3%、孜然0.3%、桂皮0.3%、甘草0.2%、枝子0.3%、排草0.3%、草扣0.3%、甘松0.3%、陈皮0.3%、筚拨0.5%、八角0.3-1%、香叶0.3%、千里香0.2%、小茴香0.8%、香草0.3%放置在第一网兜中并将第一网兜封口制成第一料包;
S4:按照重量配比将当归3%、熟地3%、川芎0.5%、白芍1%、党参5%、伏苓3%、黄耆1%、枸杞8%、山药8%和去籽红枣7%一起放进第二网兜中并封口,以此制成第二料包;
S5:将S3制成的第一料包和第二放置营养汤中进行熬制,适当时间后将第一料包和第二料包取出;
S6:取出第一料包和第二料包后,在营养汤在熬制过程中加入有重量配比为0.8%的谷氨酸钠和食盐2%;
S7:上述的营养汤熬制浓缩,冷却后进行真空包装。
其中,S5中的营养汤由骨汤或鱼汤制成,以此增加底料中的营养成分并增加底料的香味。
其中,第一料包和第二料包便于分别将部分香料和配料料集中到一起,熬制出食材中的成分后,便于人员将配料和香料从营养汤中取出,以此人员使用底料时不需要打捞固体香料和配料,此外,由于底料中含有的固体物质少,便于后期的灌装,方便储藏,减少灌装管道堵塞。
另一方面,本发明配料具有以下功效:
白扣:有理气、消食、止呕的作用;
当归:含β-蒎烯、α-蒎烯、莰烯等中性油成分;含对-甲基苯甲醇、5-甲氧基-2,3-二甲苯酚等酸性油成分、有机酸、糖类、维生素、氨基酸等,具有补血活血,调经止痛,润肠通便的效果;
熟地:味甘,性微温,具有滋阴补血、益精填髓等功效;
川芎:味辛,性温;归肝、胆、心包经,具有活血行气,祛风止痛的功效;
白芍:性味苦、酸,微寒,入肝经,具有平抑肝阳、柔肝止痛、敛阴养血的功效;
党参:性平,味甘、微酸;归脾、肺经,具有补中益气,健脾益肺的功效;用于脾肺虚弱,气短心悸,食少便溏,虚喘咳嗽,内热消渴;
茯苓:味甘、淡,性平;归心、肺、脾、肾经;具有利水消肿,渗湿,健脾,宁心的功效;
山药:味甘,性平;归脾、肺、肾经;具有益气养阴,补脾肺肾,固精止带的功效;
红枣:味甘性温、归脾胃经,有补中益气、养血安神、强健骨骼的功效;红枣中含有丰富的钙,有利于预防骨质疏松。
以上所述,仅为本发明较佳的具体实施方式,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,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (4)
1.一种火锅配料的制备,其特征在于,包括配料和香料;
所述配料按照重量配比如下:牛油1-10%、食盐0.5-2%、色拉油1-8%、白酒1-9%、醪糟1-10%、辣椒1-7%、生姜0.5-2%、大蒜0.2-1%、花椒1-2%、豆豉1-10%、碎米牙菜1-10%、冰糖0.3-10%、大葱0.3-2%、当归1-6%、熟地1-5%、川芎1-5%、白芍1-5%、党参1-8%、伏苓1-8%、黄耆1-4%、枸杞1-8%、山药1-8%、去籽红枣1-5%;
所述香料按照重量配比如下:白扣0.3-2%、草果0.3-2%、三奈0.2-2%、丁香0.5-2%、砂仁0.3-2%、香果0.3-1%、孜然0.3-1%、桂皮0.3-2%、甘草0.2-2%、枝子0.3-2%、排草0.3-2%、草扣0.3-2%、甘松0.3-2%、陈皮0.3-2%、筚拨0.5-2%、八角0.3-1%、香叶0.3-2%、千里香0.2-2%、小茴香0.8-2%、香草0.3-2%。
2.一种火锅配料的生产方法,其特征在于,包含以下制作步骤:
S1:将牛油和色拉油放入锅中加热,按照重量配比将辣椒3%、生姜1%、大蒜1%、花椒1%和大葱1%放进热油中进行翻炒,以此将辣椒、生姜、大蒜、花椒和大葱的香味和营养成分留在油中;
S2:将S1的热油中的固体物质过滤掉,在热油中加入重量配比为白酒1%、醪糟1%、豆豉2%、冰糖0.3-10%继续进行翻炒;
S3:按照重量配比将白扣0.3%、草果0.3%、三奈0.2%、丁香0.5%、砂仁0.3%、香果0.3%、孜然0.3%、桂皮0.3%、甘草0.2%、枝子0.3%、排草0.3%、草扣0.3%、甘松0.3%、陈皮0.3%、筚拨0.5%、八角0.3-1%、香叶0.3%、千里香0.2%、小茴香0.8%、香草0.3%放置在第一网兜中并将第一网兜封口制成第一料包;
S4:按照重量配比将当归3%、熟地3%、川芎0.5%、白芍1%、党参5%、伏苓3%、黄耆1%、枸杞8%、山药8%和去籽红枣7%一起放进第二网兜中并封口,以此制成第二料包;
S5:将S3制成的第一料包和第二放置营养汤中进行熬制,适当时间后将第一料包和第二料包取出;
S6:取出第一料包和第二料包后,在所述营养汤在熬制过程中加入有重量配比为0.8%的谷氨酸钠和食盐2%;
S7:上述的营养汤熬制浓缩,冷却后进行真空包装。
3.根据权利要求2所述的一种火锅配料的生产方法,其特征在于,S5中所述的营养汤由骨汤或鱼汤制成,以此增加底料中的营养成分并增加底料的香味。
4.根据权利要求2所述的一种火锅配料的生产方法,其特征在于,所述第一料包和第二料包便于分别将部分香料和配料料集中到一起,熬制出食材中的成分后,人员将配料和香料从营养汤中取出。
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