CN103478788A - 一种益肾养生汤调料的制备方法 - Google Patents
一种益肾养生汤调料的制备方法 Download PDFInfo
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- CN103478788A CN103478788A CN201210188411.9A CN201210188411A CN103478788A CN 103478788 A CN103478788 A CN 103478788A CN 201210188411 A CN201210188411 A CN 201210188411A CN 103478788 A CN103478788 A CN 103478788A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 239000000796 flavoring agent Substances 0.000 title abstract 4
- 235000019634 flavors Nutrition 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000015278 beef Nutrition 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 9
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 9
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 9
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 9
- 239000009636 Huang Qi Substances 0.000 claims abstract description 9
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 8
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 8
- 235000008434 ginseng Nutrition 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 3
- 235000013409 condiments Nutrition 0.000 claims description 12
- 241000234282 Allium Species 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 244000061520 Angelica archangelica Species 0.000 claims description 7
- 244000025254 Cannabis sativa Species 0.000 claims description 7
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 7
- 241000949456 Zanthoxylum Species 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 2
- 241001127714 Amomum Species 0.000 abstract 2
- 241000213006 Angelica dahurica Species 0.000 abstract 2
- 244000270834 Myristica fragrans Species 0.000 abstract 2
- 235000009421 Myristica fragrans Nutrition 0.000 abstract 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 2
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 2
- 235000008397 ginger Nutrition 0.000 abstract 2
- 239000001702 nutmeg Substances 0.000 abstract 2
- 239000003814 drug Substances 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 241000208340 Araliaceae Species 0.000 description 5
- 210000000988 bone and bone Anatomy 0.000 description 4
- 238000001802 infusion Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- 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
-
- 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
- A23L23/00—Soups; Sauces; 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及一种益肾养生汤调料的制备方法，由葱、姜沫、蒜、花椒粉、八角粉、味精、白芷、肉叩、草叩、山药、人参、黄芪、牛肉制成，其特征是：各原料的配比为：葱10-20、姜沫10-20、蒜10-20、花椒粉10-20、八角粉3-5、白芷2-6、肉叩3-8、草叩6-8、山药200-300、人参6-8、黄芪4-8、牛肉500-1000。其优点是：制作方法简单，使用方便，采用纯天然调料和中药药材，使人们吃的放心，同时具有润肺、益肝、健脾开胃的功效。
Description
技术领域
本发明涉及一种调料的制备方法,属于食品领域，尤其是一种益肾养生汤调料的制备方法。
背景技术
目前，市场上的汤调料很多，但功能但一，口为都是大众口味，随着人们生活水平的提高，人们追究不同口味的同时崇尚安全、营养、保健等高层次要求，越来越强烈，致使一种益肾养生汤调料的制备方法的产生了。
发明内容
本发明的目的在于克服已有技术的不足，提供一种益肾养生汤调料的制备方法。它制作方法简单，使用方便，采用纯天然调料和中药药材，使人们吃的放心，同时具有润肺、益肝、健脾开胃的功效。
本发明的技术方案是：一种益肾养生汤调料由葱、姜沫、蒜、花椒粉、八角粉、味精、白芷、肉叩、草叩、山药、人参、黄芪、牛肉制成，其特征是：各原料的配比为：葱10-20、姜沫10-20、蒜10-20、花椒粉10-20、八角粉3-5、白芷2-6、肉叩3-8、草叩6-8、山药200-300、人参6-8、黄芪4-8、牛肉500-1000。
其制备方法：将上述调料和中药用开水清洗干净备用，然后把牛肉放入骨头汤锅里，再取葱、姜沫、蒜、花椒粉、八角粉、味精、白芷、肉叩、草叩、山药、人参、黄芪用纱布包裹好放入骨头汤锅里，先大火熬煮20-30分钟，再小火熬煮2-3小时即可将牛肉及原汤做好，捞出牛肉切成片，加原汤即可食用。
本发明的有益效果是：制作方法简单，使用方便，采用纯天然调料和中药药材，使人们吃的放心，同时具有润肺、益肝、健脾开胃的功效。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例1 取葱20克、姜沫20克、蒜20克、花椒粉10克、八角粉5克、白芷5克、肉叩6克、草叩6克、山药200克、人参8克、黄芪5克、牛肉1000克。 上述调料和中药用开水清洗干净备用，然后把牛肉放入骨头汤锅里，再取葱、姜沫、蒜、花椒粉、八角粉、味精、白芷、肉叩、草叩、山药、人参、黄芪用纱布包裹好放入骨头汤锅里，先大火熬煮20-30分钟，再小火熬煮2-3小时即可将牛肉及原汤做好，捞出牛肉切成片，加原汤即可食用。
Claims (1)
1.一种益肾养生汤调料，由葱、姜沫、蒜、花椒粉、八角粉、味精、白芷、肉叩、草叩、山药、人参、黄芪、牛肉制成，其特征是：各原料的配比为：葱10-20、姜沫10-20、蒜10-20、花椒粉10-20、八角粉3-5、白芷2-6、肉叩3-8、草叩6-8、山药200-300、人参6-8、黄芪4-8、牛肉500-1000。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210188411.9A CN103478788A (zh) | 2012-06-11 | 2012-06-11 | 一种益肾养生汤调料的制备方法 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210188411.9A CN103478788A (zh) | 2012-06-11 | 2012-06-11 | 一种益肾养生汤调料的制备方法 |
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| Publication Number | Publication Date |
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| CN103478788A true CN103478788A (zh) | 2014-01-01 |
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| CN201210188411.9A Pending CN103478788A (zh) | 2012-06-11 | 2012-06-11 | 一种益肾养生汤调料的制备方法 |
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| CN (1) | CN103478788A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187899A (zh) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | 一种健胃消食牛肉汤料及其加工方法 |
| CN104522700A (zh) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | 生地清热凉血型牛肉及其制备方法 |
| CN106262664A (zh) * | 2016-08-20 | 2017-01-04 | 汪建红 | 鲜骨汤调味料 |
-
2012
- 2012-06-11 CN CN201210188411.9A patent/CN103478788A/zh active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187899A (zh) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | 一种健胃消食牛肉汤料及其加工方法 |
| CN104522700A (zh) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | 生地清热凉血型牛肉及其制备方法 |
| CN106262664A (zh) * | 2016-08-20 | 2017-01-04 | 汪建红 | 鲜骨汤调味料 |
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Application publication date: 20140101 |