CN114766651A - 一种含钠量低的药食同源火锅底料制备方法 - Google Patents
一种含钠量低的药食同源火锅底料制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明的目的是提供一种能够有效减少钠、动物性油脂的摄入量,从而降低三高风险、调节血脂、并在加入中草药后能够解决传统火锅上火问题、提高季节性食材味觉效果并进一步提高火锅养生效果的火锅底料配方及其制备方法。本发明技术方案是:一种含钠量低的药食同源火锅底料配方,其组分中含有:桂皮,砂仁,茴香,丁香,香叶,草果,白扣,三奈,大黄,菊花,板蓝根,百合,山楂,茯苓,葛根,淡竹叶茶,金花茶,菜籽油。
Description
技术领域
本发明涉及食品技术领域,特别涉及一种含钠量低的药食同源火锅底料及其制备方法
背景技术
火锅作为中国传统美食,几千年来深受中国人民的喜爱,如今已成为国民不可或缺的一种美食,但市场上火锅大多都是高脂高盐高热,易使食用者上火、发胖,长期饮食给饮食者的身体造成不同程度的负担,所以市场上的普通火锅往往被人们打上“不够健康”的标签,市场现有的养生火锅参差不齐,对于底料的把控也没有严格的要求,对于加入各种药膳的火锅也将其称之为养生火锅,但目前市场上的养生火锅底料大多是加入一些药食同源材料,导致口感混乱,不能满足差异化的味蕾,另一方面在食材的选择方面又不够新鲜时令,市场上急缺一款健康、卫生、选材新鲜时令的季节性养生火锅,而一款好的养生火锅,除了食材的搭配外汤底是关键,汤底中的材料配比及营养成分提取才是养生火锅的重点。
发明内容
本发明的目的在于提供一种含钠量低的药食同源火锅底料的制备方法,其采用桂皮,砂仁,茴香,丁香,香叶,草果,白扣,三奈,大黄,菊花,板蓝根,百合,山楂,茯苓,葛根,淡竹叶茶,金花茶,菜籽油等多种药食同源中药材经过科学配比、切碎、干燥、熬制、搅拌、浓缩等多步骤烹饪而成,有效解决了传统火锅不养生、好吃但容易上火的痛点,具有良好的市场前景和商业价值。
其技术解决方案包括:
一种含钠量低的药食同源火锅底料的制备方法,依次包括以下步骤:
a原料预处理,选取新鲜完好的桂皮,砂仁,茴香,丁香,香叶,草果,白扣,三奈,大黄,菊花,板蓝根,百合,山楂,茯苓,葛根,淡竹叶茶,金花茶对其进行清洗、沥干、切片处理;
b干燥,先将清洗切碎的原料放在太阳下晾晒1~2天,使其完全干燥后,采用喷雾干燥和电液雾化干燥技术将钠的微粒径进行缩小;
c切碎,将干燥好的原料用搅碎机彻底切碎至粉末状;
d配比,将粉碎后的原料按照干辣椒50g,花椒10g,大蒜10g,大葱10g,香菜10g,豆豉20g,冰糖5g,桂皮4g,砂仁1.5g,茴香5g,丁香2g,香叶0.5g,草果5g,白扣3g,胡椒5g,三奈2g,大黄3g,菊花5g,板蓝根6g,百合5g,山楂5g,茯苓5g,洋葱10g,葛根5g,淡竹叶茶2g,金花茶4g,鸡精5g,盐5g,菜籽油150g进行配比;
e炒制,小伙将锅底炒热,放入菜籽油,待油热后,将原料放置锅底炒至3~5分钟,对底料进行搅拌;
f熬制,将500ml开水轻轻加入底料中,小火熬制5分钟;
g搅拌,将锅底打开轻轻搅拌;
h结块,将汤液用过滤装置过滤残渣,过滤后将底料重新放入锅中,倒入菜籽油直至结块;
本发明所带来的有益技术效果为:
在原料的选取上,选择新鲜时令四季药食同源草本植物,参考《太平惠民和剂局方》中的四物汤和四君子汤对茯苓的比例进行配比,具有一定的养生功效,而金银花、淡竹叶、板蓝根又具有泄火、清热利烟的功效,对于爱吃火锅又怕上火的人群而言具有预防效果,有效解决了吃火锅上火问题,原料中的桂皮具有减肥作用,又解决了肥胖人群怕吃胖的烦恼。
本发明工艺简单,制得的火锅底料既有草植物特有的清爽麻辣风味,又保留其本身的营养价值,经常饮用可以增强机体的免疫力,促进人体正常发育及治疗夜盲症,健脾助消化等,补充多种人体所需营养物质,是一种口感独特的营养型食品,天然健康,老少皆宜。本发明填补了食用火锅养生领域的空白,丰富了产品种类,具有很好的市场前景和经济效益。
具体实施方式
本发明提出了一种含钠量低的药食同源火锅底料的制备方法,为了使本发明的优点、技术方案更加清楚、明确,下面结合具体实施例对本发明做详细说明。
桂皮,砂仁,茴香,丁香,香叶,草果,白扣,三奈,大黄,菊花,板蓝根,百合,山楂,茯苓,葛根,淡竹叶茶,金花茶,菜籽油;
实施例1:
一种含钠量低的药食同源火底料制备方法,包括以下步骤:
(1)原料预处理,选取新鲜完好的桂皮,砂仁,茴香,丁香,香叶,草果,白扣,三奈,大黄,菊花,板蓝根,百合,山楂,茯苓,葛根,淡竹叶茶,金花茶对其进行清洗、沥干、切片处理;
(2)干燥,先将清洗切碎的原料放在太阳下晾晒1~2天,使其完全干燥后,采用喷雾干燥和电液雾化干燥技术将钠的微粒径进行缩小;
(3)切碎,将干燥好的原料用搅碎机彻底切碎至粉末状;
(4)配比,将粉碎后的原料按照干辣椒50g,花椒10g,大蒜10g,大葱10g,香菜10g,豆豉20g,冰糖5g,桂皮4g,砂仁1.5g,茴香5g,丁香2g,香叶0.5g,草果5g,白扣3g,胡椒5g,三奈2g,大黄3g,菊花5g,板蓝根6g,百合5g,山楂5g,茯苓5g,洋葱10g,葛根5g,淡竹叶茶2g,金花茶4g,鸡精5g,盐5g,菜籽油150g进行配比;
(5)炒制,小伙将锅底炒热,放入菜籽油,待油热后,将原料放置锅底炒至3~5分钟,对底料进行搅拌;
(6)熬制,将800ml开水轻轻加入底料中,小火熬制5分钟;
(7)搅拌,将锅底打开轻轻搅拌;
(8)结块,将汤液用过滤装置过滤残渣,过滤后将底料重新放入锅中,倒入菜籽油直至结块;
(9)杀菌、成品,然后包装、巴氏灭菌、贴标、装箱即得到成品。
实施例2:
一种含钠量低的药食同源火底料制备方法,包括以下步骤:
(1)原料预处理,选取新鲜完好的桂皮,砂仁,茴香,丁香,香叶,草果,白扣,三奈,大黄,菊花,板蓝根,百合,山楂,茯苓,葛根,淡竹叶茶,金花茶对其进行清洗、沥干、切片处理;
(2)干燥,先将清洗切碎的原料放在太阳下暴晒1~2天,使其完全干燥后,切碎,将干燥好的原料用超微粉碎技术彻底切碎至粉末状;
(3)采用喷雾干燥和电液雾化干燥技术将钠的微粒径进行缩小;
(4)配比,将粉碎后的原料按照干辣椒50g,花椒10g,大蒜10g,大葱10g,香菜10g,豆豉20g,冰糖5g,桂皮4g,砂仁1.5g,茴香5g,丁香2g,香叶0.5g,草果5g,白扣3g,胡椒5g,三奈2g,大黄3g,菊花5g,板蓝根6g,百合5g,山楂5g,茯苓5g,洋葱10g,葛根5g,淡竹叶茶2g,金花茶4g,鸡精5g,盐5g,菜籽油150g进行配比;
(5)炒制,小伙将锅底炒热,放入菜籽油,待油热后,将原料放置锅底炒至3~5分钟,对底料进行搅拌;
(6)熬制,将600ml开水轻轻加入底料中,小火熬制5分钟;
(7)搅拌,将锅底打开轻轻搅拌;
(8)结块,将汤液用过滤装置过滤残渣,过滤后将底料重新放入锅中倒入菜籽油直至结块;
(9)杀菌、成品,然后包装、巴氏灭菌、贴标、装箱即得到成品。
对比例1
一种含钠量低的药食同源火底料制备方法,包括以下步骤:
(1)原料预处理,选取新鲜完好的桂皮,砂仁,茴香,丁香,香叶,草果,白扣,三奈,大黄,菊花,板蓝根,百合,山楂,茯苓,葛根,淡竹叶茶,金花茶对其进行清洗、沥干、切片处理;
(2)干燥,先将清洗切碎的原料放在太阳下晾晒1~2天,使其完全干燥后,采用喷雾干燥和电液雾化干燥技术将钠的微粒径进行缩小;
(3)切碎,将干燥好的原料用搅碎机彻底切碎至粉末状;
(4)配比,将粉碎后的原料按照干辣椒50g,花椒10g,大蒜10g,大葱10g,香菜10g,豆豉20g,冰糖5g,桂皮4g,砂仁1.5g,茴香5g,丁香2g,香叶0.5g,草果5g,白扣3g,胡椒5g,三奈2g,大黄3g,菊花5g,板蓝根6g,百合5g,山楂5g,茯苓5g,洋葱10g,葛根5g,淡竹叶茶2g,金花茶4g,鸡精5g,盐5g,豆油150g进行配比;
(5)炒制,小伙将锅底炒热,放入豆油,待油热后,将原料放置锅底炒至3~5分钟,对底料进行搅拌;
(6)熬制,将400ml开水轻轻加入底料中,小火熬制5分钟;
(7)搅拌,将锅底打开轻轻搅拌;
(8)结块,将汤液用过滤装置过滤残渣,过滤后将底料重新放入锅中倒入豆油直至结块;
(9)杀菌、成品,然后包装、巴氏灭菌、贴标、装箱即得到成品。
上述实施例及对比例中,通过改变油的种类和水量,由实验结果可知实施例2制备得到的火锅底料口味最优,养生效果最佳,食材搭配最合理。
本发明中未述及的部分借鉴现有技术即可实现。
需要说明的是,在本说明书的教导下本领域技术人员所做出的任何等同方式,或明显变型方式均应在本发明的保护范围内。
Claims (5)
1.一种含钠量低的药食同源火锅底料制备方法,其特征在于,依次包括以下步骤:
a原料预处理,选取新鲜完好的桂皮,砂仁,茴香,丁香,香叶,草果,白扣,三奈,大黄,菊花,板蓝根,百合,山楂,茯苓,葛根,淡竹叶茶,金花茶对其进行清洗、沥干、切片处理;
b干燥,先将清洗切碎的原料放在太阳下晾晒1~2天,使其完全干燥后,切碎,将干燥好的原料用超微粉碎技术底切碎至粉末状;
c采用喷雾干燥和电液雾化干燥技术将钠的微粒径进行缩小;
d配比,将粉碎后的原料按照干辣椒50g,花椒10g,大蒜10g,大葱10g,香菜10g,豆豉20g,冰糖5g,桂皮4g,砂仁1.5g,茴香5g,丁香2g,香叶0.5g,草果5g,白扣3g,胡椒5g,三奈2g,大黄3g,菊花5g,板蓝根6g,百合5g,山楂5g,茯苓5g,洋葱10g,葛根5g,淡竹叶茶2g,金花茶4g,鸡精5g,盐5g,菜籽油150g进行配比;
e炒制,小伙将锅底炒热,放入菜籽油,待油热后,将原料放置锅底炒至3~5分钟,对底料进行搅拌;
f熬制,将500ml开水轻轻加入底料中,小火熬制5分钟;
g搅拌,将锅底打开轻轻搅拌;
h结块,将汤液用过滤装置过滤残渣,过滤后将底料重新放入锅中直至结块。
2.根据权利要求书1中所述的一种含钠量低的药食同源火锅底料制备方法,其特征在于:步骤b中,所述的干燥步骤太阳暴晒时间至少为24小时,雾干燥及电液雾化干燥技术须采用特定设备。
3.根据权利要求书1中所述的一种含钠量低的药食同源火锅底料制备方法,其特征在于:步骤c中,所述的粉碎,必须为单一草本植物粉碎,不可预先将原料混合粉碎。
4.根据权利要求书1中所述的一种含钠量低的药食同源火锅底料制备方法,其特征在于:在所述步骤d配比中,需按照原料粉末状态下称重。
5.根据权利要求书1中所述的一种含钠量低的药食同源火锅底料制备方法,其特征在于:在述步骤f熬制中,需控制小火温度,用油必须是菜籽油。
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CN1895089A (zh) * | 2005-07-11 | 2007-01-17 | 成都川江号子餐饮管理投资有限公司 | 纯菜籽油麻辣火锅底料及其制备方法 |
CN102283366A (zh) * | 2011-06-17 | 2011-12-21 | 龚国华 | 火锅底料及其制备方法和使用方法 |
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