CN103798733A - 一种保健型底料及其制备方法 - Google Patents
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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
- 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
- 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
- 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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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明提供一种保健型底料及其制备方法,保健型底料包括如下成分材料:草果、肉蔻、山奈、白蔻、广木香、丁香、陈皮、辛夷、白芷、肉桂、筚茇、砂仁、焦神曲、焦山楂、当归、大枣、黄精、女贞子、黑芝麻、肉苁蓉、月季花、益母草、鸡血藤、五味子、佩兰、紫苏叶、牛骨、猪骨、鸡、鸭、豆豉、郫县豆瓣、牛油、以及余量的调味料。采用由当归、大枣、黄精、女贞子、黑芝麻、肉苁蓉、月季花、益母草、鸡血藤、五味子、佩兰、紫苏叶12味中药再加上牛骨、猪骨、鸡、鸭调制的混合高汤能有效的调理五脏功能,具有高营养的食用效果,更具芳香开胃,理气健脾,滋阴补肾之功效,物美廉价,有很重要的经济价值和推广意义。
Description
技术领域
本发明涉及一种保健型底料及其制备方法,属于保健品领域。
背景技术
麻辣烫作为一种具有中国特色的饮食方式,现在非常盛行。麻辣烫的味道取决于其汤料的好坏,对于汤料的研究和改进也在一直发展,同时还发展了麻辣烫具有其他如保健、治疗等特殊功效。
但是,现有技术中的很多配置火锅或者麻辣烫汤料的方法都存在着某种缺陷,例如,中国专利CN108489A,公开了一种火锅调料,属于营养调味品。其技术方案为:韭菜花、豆腐乳、辣椒油、麻酱等外,尚有一定比例的木香、人参,鹿茸、海马、当归等为主要原料煎制而成的中药汤。其所加中药辅料的选择和配比不合理,导致汤料中具有中药味,而且使用和食用方法麻烦,只能作为涮沾各种食品使用,无法令食品本身具有很好的味道。甚至有些专利配方中无视祖国医学的禁忌,在配料中放置甘草的同时却不加以说明甘草与海藻类食材搭配食用会对人体造成伤害的事实。
现代人,尤其是现在职业女性,由于工作压力大,职场竞争激烈,生活节奏加快,很容易使的内分泌失调,气血不畅,生理周期不稳定而导致痛经,脸色暗淡并且出现色斑和暗疮,严重的影响了她们的身心健康。医学认为,皮肤的颜色变化与氧化血红蛋白、还原血红蛋白、胡萝卜素和黑色素含量的多少以及局部血液供应状况、身体健康状况等有关。是饮食使节,气血失调、肾虚、肾色外露等原因所至,是人体健康水平的反映,也是机体内部阴、阳、气血是否失调的表现。五脏各有所主,肝藏血,主筋和爪甲;心主血脉,其华在面;脾主肌肉四肢;肺主气,外合皮毛;肾为先天之本,主骨生髓。五脏所主,都与人的容颜、健康有密切关系,因此想要保持容颜的美丽,就应该从条理肌体内部的脏腑功能入手。祖国医学主张的药食同源的理论,所以如何提交实物的调理功能一直是大家关注的问题。
发明内容
本发明所要解决的技术问题是针对上述现有技术现状不足,而提供一种保健型底料及其生产方法,不仅具有高营养的食用效果,更具芳香开胃,理气健脾,滋阴补肾之功效。
为解决上述技术问题采用的技术方案是:一种保健型底料,包括如下重量百分比成分材料:草果0.2%~0.3%、肉蔻0.15%~0.2%、山奈0.2%~0.3%、白蔻0.2%~0.3%、广木香0.15%~0.25%、丁香0.05%~0.1%、陈皮0.05%~0.15%、辛夷0.05%~0.1%、白芷0.05%~0.1%、肉桂0.02%~0.08%、筚茇0.02%~0.08%、砂仁0.05%~0.1%、焦神曲0.1%~0.2%、焦山楂0.1%~0.2%、当归0.15%~0.2%、大枣0.2%~0.3%、黄精0.2%~0.3%、女贞子0.1%~0.2%、黑芝麻0.1%~0.2%、肉苁蓉0.05%~0.1%、月季花0.02%~0.08%、益母草0.05%~0.15%、鸡血藤0.05%~0.1%、五味子0.01%~0.08%、佩兰0.02%~0.08%、紫苏叶0.01%~0.08%、牛骨8%~10%、猪骨12%~15%、鸡2%~3%、鸭4%~6%、豆豉0.8%~1%、郫县豆瓣1.8%~3%、牛油35%~50%、以及余量的调味料。
一种保健型底料的制备方法,其特征在于采用如下步骤:
A、草果、肉蔻、山奈、白蔻、广木香、丁香、陈皮、辛夷、白芷、肉桂、筚茇、砂仁、焦神曲、焦山楂、豆豉、郫县豆瓣、牛油和适量水熬制4小时即得到调味用中药牛油料;
B、将牛骨、猪骨、鸡、鸭放入适量清水中,烧沸后,捞去孚沫,熬制1小时后,将当归、大枣、黄精、女贞子、黑芝麻、肉苁蓉、月季花、益母草、鸡血藤、五味子、佩兰、紫苏叶、用纱布包起,放入汤中,熬制2小时后,将中药料包取出,然后再熬3小时,汤体成乳白色后即得到调理高汤;
C、用步骤B所得到乳白色中药调理高汤和步骤A所得到的中药牛油料稀释后再加入如权利要求2所述的调味料即得到成品。
所述的剁椒由以下方法制得:按照质量百分比计,将70.0-75.0%新鲜红辣椒剁碎,加入23.0-24.0%食用盐,最后加入植物油,花椒和白酒至100%,搅拌均匀移入坛中发酵制得,所述植物油、花椒和白酒的质量比为10-20:2-8:1-2。
使用本发明一种保健型底料,随食客的喜好放入各类蔬菜、肉类、禽类及海鲜进行烫涮至熟即可食用。
本发明的有益效果在于:采用由当归、大枣、黄精、女贞子、黑芝麻、肉苁蓉、月季花、益母草、鸡血藤、五味子、佩兰、紫苏叶12味中药再加上牛骨、猪骨、鸡、鸭调制的混合高汤能有效的调理五脏功能,有明显的调经理气、补血养阴、养血安神的功效,使人体内部健康,外部皮肤光滑细腻,脸色***。
据最近2年的统计,食客中各年龄段女性消费者占到了全部消费者的89%,竞争的市场经济规律和现代理性消费观念都足以证明本发明不仅口感独特,还具有很好的美容、养颜、调经之功效,更是深受广大女性消费者的青睐。
且本发明麻辣烫锅底配方中的各种中药材在全国各地均有销售,且廉价,有很重要的经济价值和推广意义。
具体实施方式
一种保健型底料,包括如下材料:草果100克、肉蔻100克、山奈100克、白蔻150克、广木香80克、丁香50克、陈皮80克、辛夷50克、白芷50克、肉桂30克、筚茇30克、砂仁50克、焦神曲80克、焦山楂80克、当归100克、大枣100克、黄精100克、女贞子80克、黑芝麻80克、肉苁蓉50克、月季花30克、益母草30克、鸡血藤50克、五味子30克、佩兰20克、紫苏叶20克、牛骨5000克、猪骨8000克、鸡2500克、鸭1500克、豆豉500克、郫县豆瓣1000克、牛油25000克、清水75000克、以及余量的调味料。
所述调味料包括有:盐、冰糖、味精、鸡精、花椒、麻椒、大料、茴香、葱、姜、蒜、朝天椒。
本发明一种保健型底料的制备方法,采用如下步骤:
A、取草果100克、肉蔻100克、山奈100克、白蔻150克、广木香80克、丁香50克、陈皮80克、辛夷50克、白芷50克、肉桂30克、筚茇30克、砂仁50克、焦神曲80克、焦山楂80克、豆豉500克、郫县豆瓣1000克、用牛油25000克和清水75000克熬制4小时30分钟,即得到本发明中调味用中药牛油料
B、将前述的将牛骨5000、猪骨8000、鸡2500、鸭1500放入75000克清水中,烧沸后,捞去孚沫,熬制1小时后,将当归100克、大枣100克、黄精100克、女贞子80克、黑芝麻80克、肉苁蓉50克、月季花30克、益母草30克、鸡血藤50克、五味子30克、佩兰20克、紫苏叶20克、用纱布包起,放入汤中,熬制1小时后,将中药料包取出,然后再熬3小时,汤体成乳白色后即得到调理高汤;
C、用步骤B所得到乳白色中药调理高汤和步骤A所得到的中药牛油料稀释后再加入前述的调味料即得到成品。
本发明选用材料药理功效:
1.草果:人体一次摄入量3-6克,性味:辛、温,香气独特,微苦;归经:脾、胃经;功能:燥湿温中,除痰截疟。
2.肉蔻:人体一次摄入量3-6克,性味:温,气芳香而浓烈,味辛辣而微苦;功能:涩肠止泻,温中行气。
3.山奈:人体一次摄入量3-9克,性味:温,气香特异,味辛辣;功能:行气温中,消食止痛。
4.白蔻:人体一次摄入量4.5-8克,性味:微温,气芳香,味辛凉;功能:化湿消痞,行气温中,开胃消失。
5.广木香:人体一次摄入量3-12克,性味:气芳香,性温,,味甜苦,稍刺舌;功能:行气止痛,健脾消食。
6.丁香:人体一次摄入量1-3克,性味:气芳香浓烈,味辛辣,有麻舌感,性温;功能:温中降逆,补肾助阳。
7.陈皮:人体一次摄入量3-9克,性味:气香,味辛、苦,性温;功能:理气健脾,燥湿化痰;
8.辛夷:人体一次摄入量3-9克,性味:气清香,味辛,性温;功能:散风寒,通鼻窍。
9.白芷:人体一次摄入量3-9克,性味:气芳香,味辛,微苦,性温;功能:散风除湿,通窍止疼。
10.肉桂:人体一次摄入量1-4.5克,性味:气芳香浓烈,味辛辣,性大热;功能:补火助阳,散寒止痛,引火归源,活血通经。
11.筚茇:人体一次摄入量1.5-3克,性味:气香特异,味辛、辣,性热;功能:温中散寒,下气止疼。
12.砂仁:人体一次摄入量3-6克,性味:气芳香,味辛凉,微苦,性温;功能:化温开胃,温脾止泻,理气安胎。
13.焦神曲:人体一次摄入量10-25克,性味:气焦香,味甜、辛,性温;功能:消食和胃。
14.焦山楂:人体一次摄入量9-12克,性味:气微清香,味酸、微甜,性微温;功能:消食健胃,行气散瘀。
15.当归:人体一次摄入量4.5-9克,性味:气香特异,味甘、辛,微苦,性温;功能:补血活血,调经止痛。入肝、心、脾径。能多方面调节子宫平滑肌的功能活动,兴奋或抑制子宫;能增加,循环血量,抗心律失常,扩张外周血管,降低血压。
16.大枣:人体一次摄入量6—12克,气微香,味甘性温,有补中益气养血安神之效,入脾经,甘润补脾,而能滋养充液以安神。
17.黄精:人体一次摄入量9—15克,气微,味甜,有黏性,性平有补气养阴,健脾润肺益肾之效,入脾,肺经,《本草纲目》记载有补诸虚,填精髓,黄***或醇,提取物有降低血压功效,能够降低肾上腺素引起的血精过高及防止动脉粥样硬化。
18.女贞子:人体一次摄入量6—12克,味甘,微苦,性凉,有滋补肾,养肝明目,益肝肾之阴,滋而不腻,治肝肾不足之发白,目昏,耳鸣。
19.黑芝麻:人体一次摄入量9—15克,味甘,油香气有补肝脾,润肠燥,益精血之功效,性平,入肺、脾、肝、肾经。
20.肉苁蓉:人体一次摄入量6—9克,气微,味甜,微苦,性温,入肾、大肠经,补肾阳,益血、润肠通便。
21.月季花:人体一次摄入量1.5—4.5克,气清香、味微苦、性瘟,入肝经,活血调经,消肿。另有利尿作用,可以增强机体免疫力,有抑制血小板聚集的功效,降低血管通透性。
22.益母草:人体一次摄入量9—30克,气辛,味微苦,性微寒,入心包、肝经,有活血调经,利尿消肿之功效。辛散,入肝、心,包二经血分,善于行血去瘀,适用于***。
24.鸡血藤:人体一次摄入量9—15克,气微,有补血,活血,通络之功效,可引起血压下降,能增强子营节律性收缩,适用于血虚的***,及筋骨麻,风湿痹痛等证。
25.五味子:人体一次摄入量1.5—6克,破核有香气,味辛,微苦,酸性瘟,入肺,肾经,有收敛固涩,益气生津,补肾中宁心,心悸失眠之功效。
26.佩兰:人体摄入量3—9克,气芳香,味辛,微苦,性平,入脾经,有化温,醒脾,开胃,发表,解毒之功效。
27.紫苏叶:人体一次摄入量4.5—9克,气清香,味微辛,性温,具有解毒散寒,行气和胃之效,归肺经。
本发明实施方式的成品料稀释后,可供600—700人次食用。
经过验证本发明的技术方案中使用的配比不会对人体产生副作用,只会对人体具有保健作用,而且适应各种人群,具有补益气血,最主要的是具有显著的美容、养颜、调经之功效;而且,经食品专家品和评测,用本发明产品调制的麻辣烫底料口味异常鲜美,从色.香.味.各个角度来说都是一种非常好的食品.
虽然,上文中已经用一般性说明及具体实施方案对本发明作了说尽的描述,但在本发明基础上,可以对之作一些修改或改进(如增加或减少中药用量和改变制作中放入调料的顺序等),这对本领域技术人员而言是显而易见的.因此,在不偏离本发明精神的基本上所做的这些修改和改进,均属于本发明要求保护的范围。
Claims (4)
1.一种保健型底料,其特征在于包括如下重量百分比成分材料:草果0.2%~0.3%、肉蔻0.15%~0.2%、山奈0.2%~0.3%、白蔻0.2%~0.3%、广木香0.15%~0.25%、丁香0.05%~0.1%、陈皮0.05%~0.15%、辛夷0.05%~0.1%、白芷0.05%~0.1%、肉桂0.02%~0.08%、筚茇0.02%~0.08%、砂仁0.05%~0.1%、焦神曲0.1%~0.2%、焦山楂0.1%~0.2%、当归0.15%~0.2%、大枣0.2%~0.3%、黄精0.2%~0.3%、女贞子0.1%~0.2%、黑芝麻0.1%~0.2%、肉苁蓉0.05%~0.1%、月季花0.02%~0.08%、益母草0.05%~0.15%、鸡血藤0.05%~0.1%、五味子0.01%~0.08%、佩兰0.02%~0.08%、紫苏叶0.01%~0.08%、牛骨8%~10%、猪骨12%~15%、鸡2%~3%、鸭4%~6%、豆豉0.8%~1%、郫县豆瓣1.8%~3%、牛油35%~50%、余量为调味料。
2.根据权利要求1所述的一种保健型底料,其特征在于所述调味料包括:盐、冰糖、味精、花椒、麻椒、大料、茴香、葱、姜、蒜、剁椒。
3.一种保健型底料制备方法,其特征在于采用如下步骤:
A、取权利要求1所述的草果、肉蔻、山奈、白蔻、广木香、丁香、陈皮、辛夷、白芷、肉桂、筚茇、砂仁、焦神曲、焦山楂、豆豉、郫县豆瓣、牛油和适量水熬制4小时即得到调味用中药牛油料;
B、将权利要求1所述的牛骨、猪骨、鸡、鸭放入适量清水中,烧沸后,捞去孚沫,熬制1小时后,将当归、大枣、黄精、女贞子、黑芝麻、肉苁蓉、月季花、益母草、鸡血藤、五味子、佩兰、紫苏叶、用纱布包起,放入汤中,熬制2小时后,将中药料包取出,然后再熬2小时,汤体成乳白色后即得到调理高汤;
C、用步骤B所得到乳白色中药调理高汤和步骤A所得到的中药牛油料稀释后再加入如权利要求2所述的调味料即得到成品。
4.根据权利要求2所述一种保健型底料,其特征在于,所述的剁椒由以下方法制得:按照质量百分比计,将70.0-75.0%新鲜红辣椒剁碎,加入23.0-24.0%食用盐,最后加入植物油,花椒和白酒至100%,搅拌均匀移入坛中发酵制得,所述植物油、花椒和白酒的质量比为10-20:2-8:1-2。
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