CN104305101A - 一种全牛油火锅底料及制备方法 - Google Patents
一种全牛油火锅底料及制备方法 Download PDFInfo
- Publication number
- CN104305101A CN104305101A CN201410536364.1A CN201410536364A CN104305101A CN 104305101 A CN104305101 A CN 104305101A CN 201410536364 A CN201410536364 A CN 201410536364A CN 104305101 A CN104305101 A CN 104305101A
- Authority
- CN
- China
- Prior art keywords
- grams
- chafing dish
- pepper
- beef tallow
- bottom flavorings
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000003760 tallow Substances 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000015278 beef Nutrition 0.000 title abstract 4
- 235000013409 condiments Nutrition 0.000 title abstract 4
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 14
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 13
- 239000006002 Pepper Substances 0.000 claims abstract description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 12
- 240000003889 Piper guineense Species 0.000 claims abstract description 12
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 8
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 7
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract 3
- 239000000843 powder Substances 0.000 claims description 12
- 244000025254 Cannabis sativa Species 0.000 claims description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 239000001702 nutmeg Substances 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 29
- 235000019640 taste Nutrition 0.000 abstract description 21
- 235000014347 soups Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000036528 appetite Effects 0.000 abstract description 5
- 235000019789 appetite Nutrition 0.000 abstract description 5
- 239000003921 oil Substances 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 230000004936 stimulating effect Effects 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000008917 Glycyrrhiza uralensis Species 0.000 abstract 1
- 235000000554 Glycyrrhiza uralensis Nutrition 0.000 abstract 1
- 240000009023 Myrrhis odorata Species 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000019604 hot taste sensations Nutrition 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 230000008092 positive effect Effects 0.000 abstract 1
- 235000019633 pungent taste Nutrition 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 description 12
- 235000020995 raw meat Nutrition 0.000 description 9
- 210000002784 stomach Anatomy 0.000 description 8
- 240000008574 Capsicum frutescens Species 0.000 description 7
- LHXDLQBQYFFVNW-UHFFFAOYSA-N Fenchone Chemical compound C1CC2(C)C(=O)C(C)(C)C1C2 LHXDLQBQYFFVNW-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- RUVINXPYWBROJD-ONEGZZNKSA-N trans-anethole Chemical group COC1=CC=C(\C=C\C)C=C1 RUVINXPYWBROJD-ONEGZZNKSA-N 0.000 description 4
- 239000000341 volatile oil Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 244000089698 Zanthoxylum simulans Species 0.000 description 3
- 230000036592 analgesia Effects 0.000 description 3
- 235000021222 fish soup Nutrition 0.000 description 3
- 229910052736 halogen Inorganic materials 0.000 description 3
- 150000002367 halogens Chemical class 0.000 description 3
- 230000000215 hyperchromic effect Effects 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000008159 sesame oil Substances 0.000 description 3
- 235000011803 sesame oil Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- LHXDLQBQYFFVNW-XCBNKYQSSA-N (+)-Fenchone Natural products C1C[C@]2(C)C(=O)C(C)(C)[C@H]1C2 LHXDLQBQYFFVNW-XCBNKYQSSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- 229940011037 anethole Drugs 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 229960002504 capsaicin Drugs 0.000 description 2
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical group COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 2
- 229930006735 fenchone Natural products 0.000 description 2
- 235000013882 gravy Nutrition 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical group CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- BNWJOHGLIBDBOB-UHFFFAOYSA-N myristicin Chemical group COC1=CC(CC=C)=CC2=C1OCO2 BNWJOHGLIBDBOB-UHFFFAOYSA-N 0.000 description 2
- 230000036407 pain Effects 0.000 description 2
- RUVINXPYWBROJD-UHFFFAOYSA-N para-methoxyphenyl Natural products COC1=CC=C(C=CC)C=C1 RUVINXPYWBROJD-UHFFFAOYSA-N 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- REPVLJRCJUVQFA-UHFFFAOYSA-N (-)-isopinocampheol Natural products C1C(O)C(C)C2C(C)(C)C1C2 REPVLJRCJUVQFA-UHFFFAOYSA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 description 1
- MSHFRERJPWKJFX-UHFFFAOYSA-N 4-Methoxybenzyl alcohol Chemical compound COC1=CC=C(CO)C=C1 MSHFRERJPWKJFX-UHFFFAOYSA-N 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 239000005770 Eugenol Substances 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000395033 Kaempferia Species 0.000 description 1
- 235000013422 Kaempferia rotunda Nutrition 0.000 description 1
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 1
- 235000021360 Myristic acid Nutrition 0.000 description 1
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 1
- 241000404975 Synchiropus splendidus Species 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009932 Zanthoxylum simulans Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- CKDOCTFBFTVPSN-UHFFFAOYSA-N borneol Natural products C1CC2(C)C(C)CC1C2(C)C CKDOCTFBFTVPSN-UHFFFAOYSA-N 0.000 description 1
- 229940116229 borneol Drugs 0.000 description 1
- 125000002604 borneol group Chemical group 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- XJQPQKLURWNAAH-UHFFFAOYSA-N dihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCC(C)C)=CC=C1O XJQPQKLURWNAAH-UHFFFAOYSA-N 0.000 description 1
- RBCYRZPENADQGZ-UHFFFAOYSA-N dihydrocapsaicin Natural products COC1=CC(COC(=O)CCCCCCC(C)C)=CC=C1O RBCYRZPENADQGZ-UHFFFAOYSA-N 0.000 description 1
- DTGKSKDOIYIVQL-UHFFFAOYSA-N dl-isoborneol Natural products C1CC2(C)C(O)CC1C2(C)C DTGKSKDOIYIVQL-UHFFFAOYSA-N 0.000 description 1
- -1 empty talk Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229960002217 eugenol Drugs 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229940113087 geraniol Drugs 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- 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
Landscapes
- 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)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
一种全牛油火锅底料及制备方法,所述全牛油火锅底料原料及重量配比分别是:干辣椒50克、干花椒30克、郫县豆瓣酱150克、八角6克、桂皮7克、山柰3克、肉豆蔻3克、丁香2克、小茴香3克、香叶4克、灵草2克、豆豉15克、牛化油300克;调味原料:葱段12克、盐3克、老姜25克、蒜瓣20克、泡辣椒120克、味精15克、冰糖25克、米酒汁40克。以上所选用的火锅汤卤中的各种原料的营养作用各异,具有滋补健身、散寒祛湿、开胃促食的功效。具有油香浓郁、麻辣刺激、鲜醇诱人、风味独特的特点,在食用时能达到增香、增辣、增色、增咸、去腥、解腻、助食欲的积极效果。
Description
技术领域
本发明涉及火锅底料领域,具体涉及一种全牛油火锅底料及制备方法。
背景技术
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,有助于缺钙人群,营养成分高;鱼汤底料,鱼,明目作用,鱼汤有滋补作用;仔鸡汤底料,清谈、香、不易上火。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。现有技术中,有很多火锅底料的做法,制作方法大同小异。火锅底料味道的好坏关键在于选料,香料的配比,火候的掌握。比如选用价格低廉的牛油,炒出的火锅底料味道就会有很大差别,这样的味道不香,有各种怪味,涮菜的时候也容易起泡等。如果香料的配比不好,影响火锅的味道,香味不正。制作火锅底料火候掌握不好,制作出的火锅底料香味就会不好,不容易散发出来。另外,根据主要食材的不同特点,设计相应的底料配方,将会使主要食材的食用效果明显提升。
发明内容
本发明的目的在于提供一种适用以桂鱼片为主要食材的火锅底料,具有油香浓郁、麻辣刺激、鲜醇诱人、风味独特的特点,具有增辣、增咸、去腥、解腻、助食欲的积极效果。
本发明采用了这样的技术方案:所述全牛油火锅底料原料及重量配比分别是:干辣椒50克、干花椒30克、郫县豆瓣酱150克、八角6克、桂皮7克、山柰3克、肉豆蔻3克、丁香2克、小茴香3克、香叶4克、灵草2克、豆豉15克、牛化油300克;
调味原料:葱段12克、盐3克、老姜25克、蒜瓣20克、泡辣椒120克、味精15克、冰糖25克、米酒汁40克。
制备方法:
步骤一)、把干辣椒50克、干花椒30克、八角6克、桂皮7克、山柰3克、肉豆蔻3克、丁香2克、小茴香3克、香叶4克、灵草2克分别制成粉,获得火锅底料粉;
步骤二)、在铁锅内加入牛化油300克,加热;投入获得的火锅底料粉;保持温度为70℃左右;加入郫县豆瓣酱150克、豆豉15克;获得火锅底料;
步骤三)、在步骤二)所获火锅底料中加入调味原料:葱段12克、冰糖25克、米酒汁40克、老姜25克、蒜瓣20克、泡辣椒120克、盐3克、胡椒粉5克、味精15克,并搅拌,即可得成品。
本发明选择的火锅底料原料中,干辣椒:辣椒含有多种辣椒碱和色素,以及维生素C等物质,辣味的主要成分有辣椒碱和二氢辣椒碱所组成。干辣椒味辛性热,温中散寒。在火锅中具有增强辣味,增加汤卤色泽,压抑异味,增香去腥,开胃促食的作用。
干花椒:花椒含有花椒油香烃、香叶醇等,麻味的主要成分为山椒脑。花椒味辛,性温,温中散寒。在火锅中除产生麻味外,还具有增香、压异、去腥、解腻、增味的作用。
郫县豆瓣酱:在火锅中不仅具有增香、增辣、增色、增咸、去腥、解腻、和味作用,还能使卤汁色泽红艳,回味悠长。
八角:主要成分为茴香脑、茴香醇、茴香酮等,味辛、性温。有散寒健胃,理气镇痛之功效,在火锅中具有增香、去腥、解腻、促鲜、助食欲的作用。
桂皮:含有挥发油,油中的主要成分为肉桂醛、醋酸、肉桂脂、甘露糖等,味辛甘,性热,有温肾、助阳、活血、止痛、散寒之功效。在火锅中具有增香、去异、增鲜、防腐的作用。
山奈:主要成分为龙脑。味辛,性温。在调中下气,助消化,行气止痛之功效。在火锅中具有压异、解腻、增香、和味的作用。
肉豆蔻:含有挥发油,其主要成分为肉豆蔻醚,味辛,性温。有健脾暖胃,祛寒燥湿之功效。在火锅中具有增香、压异、去膻的作用。
丁香:含有丁香油,主要成分为丁香酚、丁香油烯等。味辛,性温。有暖胃阵痛、力气止泻之功效。在火锅中具有增香、压异、促风味的作用。
小茴香:含有挥发油,主要成分为茴香脑。茴香酮等。味辛,性温。有祛风散寒,理气和胃之功效。在火锅中具有压腥、增香的作用。
香叶:含有挥发油,其主要成分为芳樟醇。味辛,性温。有散寒镇痛,暖胃健脾之功效。在火锅中具有压异、去腥、增香的作用。
灵草:味辛,性温。有驱寒镇痛,祛痰温中之功效。在火锅中具有压异、增香的作用。
豆豉:味咸性寒,具有散寒、解毒、健胃助消化,补充维生素B12等功效。在火锅中具有增香、压异、增咸、增鲜、助风味的作用。
牛化油:含有棕酮酸、肉豆蔻酸等。在火锅中具有香气浓郁,浓稠卤汁,保持汤卤温度,使涮烫原料达到去腥、压异、增色、增香、味醇质鲜,回味悠长的作用。
以上所选用的火锅汤卤中的各种原料的营养作用各异,具有滋补健身、散寒祛湿、开胃促食的功效。具有油香浓郁、麻辣刺激、鲜醇诱人、风味独特的特点,在食用时能达到增香、增辣、增色、增咸、去腥、解腻、助食欲的积极效果。
具体实施方式
所述全牛油火锅底料原料及重量配比分别是:干辣椒50克、干花椒30克、郫县豆瓣酱150克、八角6克、桂皮7克、山柰3克、肉豆蔻3克、丁香2克、小茴香3克、香叶4克、灵草2克、豆豉15克、牛化油300克;
调味原料:葱段12克、盐3克、老姜25克、蒜瓣20克、泡辣椒120克、味精15克、冰糖25克、米酒汁40克。
制备方法:
步骤一)、把干辣椒50克、干花椒30克、八角6克、桂皮7克、山柰3克、肉豆蔻3克、丁香2克、小茴香3克、香叶4克、灵草2克分别制成粉,获得火锅底料粉;
步骤二)、在铁锅内加入牛化油300克,加热;投入获得的火锅底料粉;保持温度为70℃左右;加入郫县豆瓣酱150克、豆豉15克;获得火锅底料;
步骤三)、在步骤二)所获火锅底料中加入调味原料:葱段12克、冰糖25克、米酒汁40克、老姜25克、蒜瓣20克、泡辣椒120克、盐3克、胡椒粉5克、味精15克,并搅拌,即可得成品。
Claims (2)
1.一种全牛油火锅底料,其特征在于,原料及重量配比分别是:干辣椒50克、干花椒30克、郫县豆瓣酱150克、八角6克、桂皮7克、山柰3克、肉豆蔻3克、丁香2克、小茴香3克、香叶4克、灵草2克、豆豉15克、牛化油300克;
调味原料:葱段12克、盐3克、老姜25克、蒜瓣20克、泡辣椒120克、味精15克、冰糖25克、米酒汁40克。
2.按照权利要求1所述的全牛油火锅底料,其特征在于:所述火锅底料的制备方法:
步骤一)、把干辣椒50克、干花椒30克、八角6克、桂皮7克、山柰3克、肉豆蔻3克、丁香2克、小茴香3克、香叶4克、灵草2克分别制成粉,获得火锅底料粉;
步骤二)、在铁锅内加入牛化油300克,加热;投入获得的火锅底料粉;保持温度为70℃左右;加入郫县豆瓣酱150克、豆豉15克;获得火锅底料;
步骤三)、在步骤二)所获火锅底料中加入调味原料:葱段12克、冰糖25克、米酒汁40克、老姜25克、蒜瓣20克、泡辣椒120克、盐3克、胡椒粉5克、味精15克,并搅拌,即可得成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410536364.1A CN104305101A (zh) | 2014-09-24 | 2014-09-24 | 一种全牛油火锅底料及制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410536364.1A CN104305101A (zh) | 2014-09-24 | 2014-09-24 | 一种全牛油火锅底料及制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104305101A true CN104305101A (zh) | 2015-01-28 |
Family
ID=52360536
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410536364.1A Pending CN104305101A (zh) | 2014-09-24 | 2014-09-24 | 一种全牛油火锅底料及制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104305101A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105767228A (zh) * | 2016-03-15 | 2016-07-20 | 泰安金冠宏油脂工业有限公司 | 风味牛油及其制备方法 |
CN112616940A (zh) * | 2020-12-18 | 2021-04-09 | 张敦甫 | 一种调味油及其制备方法 |
CN113768118A (zh) * | 2021-09-10 | 2021-12-10 | 四川省火娃食品有限公司 | 一种麻辣养生火锅底料及其制作方法 |
-
2014
- 2014-09-24 CN CN201410536364.1A patent/CN104305101A/zh active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105767228A (zh) * | 2016-03-15 | 2016-07-20 | 泰安金冠宏油脂工业有限公司 | 风味牛油及其制备方法 |
CN112616940A (zh) * | 2020-12-18 | 2021-04-09 | 张敦甫 | 一种调味油及其制备方法 |
CN113768118A (zh) * | 2021-09-10 | 2021-12-10 | 四川省火娃食品有限公司 | 一种麻辣养生火锅底料及其制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105942473A (zh) | 黄金藤椒酱 | |
CN104431916A (zh) | 一种泡椒鸡火锅底料及制备方法 | |
CN103704654A (zh) | 一种烤肉蘸料配方 | |
CN104286792A (zh) | 一种清油火锅底料及制备方法 | |
CN104305121A (zh) | 一种毛肚火锅底料及制备方法 | |
CN104305123A (zh) | 一种鱼头火锅底料及制备方法 | |
CN104305101A (zh) | 一种全牛油火锅底料及制备方法 | |
CN106923291A (zh) | 炖肉用酱料制备工艺 | |
CN104366404A (zh) | 一种鱼苗火锅底料及制备方法 | |
CN104286791A (zh) | 一种冷锅鱼火锅底料及制备方法 | |
CN104366411A (zh) | 一种干锅鸡火锅底料及制备方法 | |
CN104273487A (zh) | 一种水煮鱼火锅底料及制备方法 | |
CN104366408A (zh) | 一种麻辣田螺火锅底料及制备方法 | |
CN104305088A (zh) | 一种沸腾鱼火锅底料及制备方法 | |
CN104273499A (zh) | 一种炝锅鱼火锅底料及制备方法 | |
CN104305122A (zh) | 一种椒香鱼火锅底料及制备方法 | |
CN104431912A (zh) | 一种干锅土鳝火锅底料及制备方法 | |
CN104286795A (zh) | 一种酸菜鱼火锅底料及制备方法 | |
CN104273490A (zh) | 一种馋嘴鱼火锅底料及制备方法 | |
CN104305103A (zh) | 一种麻辣鱼火锅底料及制备方法 | |
CN104323200A (zh) | 一种干锅鱼火锅底料及制备方法 | |
CN104366409A (zh) | 一种尖椒鸡火锅底料及制备方法 | |
CN104305091A (zh) | 一种筒笋鳅鱼火锅底料及制备方法 | |
CN104323201A (zh) | 一种邮亭鲫鱼火锅底料及制备方法 | |
CN104305107A (zh) | 一种榨菜鱼火锅底料及制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150128 |
|
WD01 | Invention patent application deemed withdrawn after publication |