CN108208718A - 食疗涮锅海鲜味底料 - Google Patents
食疗涮锅海鲜味底料 Download PDFInfo
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- A—HUMAN NECESSITIES
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- Seeds, Soups, And Other Foods (AREA)
Abstract
食疗涮锅海鲜味底料,包括海鲜油包、粉包、干料包和汤料包,海鲜油包由大豆色拉油、胡麻油、芝麻油、鸡油和食品添加剂组成,其中各组分的重量份为:大豆色拉油10~15份、胡麻油3~5份、鸡油5~8份、食品添加剂0.5~1份;粉包由食用盐、味精、白砂糖、木糖醇、八角、花椒、肉桂、高良姜、草果、酵母提取物和海鲜粉组成,干料包由桂皮、桂圆、红枣、枸杞、虾皮和香菇组成;汤料包由小麦胚芽粉、山药粉、麦冬粉和葛根粉。本发明在现有的海鲜火锅底料中添加了营养全面的亚麻籽油,同时添加了涮食后用于生津止渴并可通便的食疗汤料包,在保持海鲜火锅底料原有的鲜香的特色基础上,还具有养胃护肝和生津止渴通便功能,大大提高了海鲜火锅底料的营养价值。
Description
技术领域
本发明属于食品技术领域,具体涉及一种食疗涮锅海鲜味底料。
背景技术
在公知的技术领域,火锅是冬天的时尚饮食,可是人们吃了火锅以后非常容易上火,严重的还出现一些偏热症状,甚至引发某些疾病,这是因为火锅里的汤水长时间熬煮,汤水就变得燥热,而火锅所用的调味料,如辣椒、花椒、胡椒、丁香、大料、大葱、香菜、生姜等辛辣料也属温热之物,再加上鸡肉、羊肉、狗肉等都偏温,造成“燥上加燥”。所以,经常吃火锅的人易上火,感到浑身燥热、口干舌燥,有的人甚至***生疮、咽喉肿疼、口渴难耐,燥热得坐卧不宁、夜难入寐,还会有便秘、尿黄,医学上称其作“火锅综合症”。此症发生的原因是火锅的食物没有调配好,一言以敝之,就是热性食物太多。而阴虚火旺和湿热体质的人群,尤其表现明显。
众所周知,火锅的质量更主要地决定于火锅的调料,随着社会经济文化日益发达,人们的饮食观念也随之提高,现代人士对火锅的需求不仅要吃起来味道鲜美,更重要地是要吃出健康和美丽,传统的火锅调料已不能满足人们的要求。
发明内容
本发明针对现有调味料存在的问题,提供了一种食疗涮锅海鲜味底料。
本发明解决其技术问题所采用的技术方案是:
一种食疗涮锅海鲜味底料,包括海鲜油包、粉包、干料包和汤料包,海鲜油包由大豆色拉油、胡麻油、芝麻油、鸡油和食品添加剂组成,其中各组分的重量份为:大豆色拉油10~15份、胡麻油3~5份、鸡油5~8份、食品添加剂0.5~1份;粉包由食用盐、味精、白砂糖、木糖醇、八角、花椒、肉桂、高良姜、草果、酵母提取物和海鲜粉组成,干料包由桂皮、桂圆、红枣、枸杞、虾皮和香菇组成;汤料包由小麦胚芽粉、山药粉、麦冬粉和葛根粉。
上述海鲜油包中的食品添加剂为特丁基对苯二酚。
本发明使用的亚麻籽油由亚麻籽制取而成,亚麻籽是亚麻的籽实,亚麻籽油含有18种氨基酸,其中含量超过蛋白含量5%的氨基酸从多到少,依次为谷氨酸(26.3%)、天门冬氨酸(12.5%)、精氨酸(11.8%)、甘氨酸(7%)、亮氨酸(6.8%)、色氨酸(5.8%)、丙氨酸(5.4%)、苯丙氨酸(5.3%)、异亮氨酸(5.2%),具有以下功能:⑴ 降血脂和降血压;⑵ 增强自身免疫;⑶ 预防糖尿病;⑷ 防治癌症;⑸ 减肥;⑹ 防脑中风和心肌梗塞;⑺ 清理血液中有害物质和防治心脏病;⑻ 缓减更年期综合症;⑼ 强神健脑,增强注意力和记忆力;⑽ 辅助治疗多发性硬化症;⑾ 辅助治疗类风湿性关节炎;⑿ 用于皮肤癣和湿疹;⒀ 预防与治疗便秘、腹泄和胃肠综合症。
小麦胚芽粉又称麦芽粉、胚芽,金黄色颗粒状。麦芽是小麦发芽及生长的器官之一,约占整个麦粒的2.5%,含丰富的维他命E、B1及蛋白质,营养价值非常的高维生素E有助于肝脏解除食物中防腐剂、增白剂、残留杀虫剂、化肥、工业毒素等的毒性,谷胱甘肽易与碘乙酸、芥子气、一氧化碳、有机溶剂、铅、汞、砷等重金属盐络合,参与生物转化作用,从而将有毒物质转化为无害物质,排除体外。
山药粉具有补脾养胃,生津益肺,补肾涩精的功效。
麦冬粉性甘、微苦、凉、滋阴生津、润肺止咳、清心除烦。主治热病伤津、心烦、口渴、咽干肺热、咳嗽、肺结核。
葛根粉性甘、辛,凉。有解肌退热,透疹,生津止渴,升阳止泻之功。
本发明食疗涮锅海鲜味底料使用方法,首先将海鲜油包、粉包和干料包放入锅中,再加入葱、鲜姜片和蒜粒,添加开水,煮沸后便可涮食,使用后,可向锅中加入汤料包,这样便可在锅中调制出可生津止渴并可通便的食疗汤。
本发明在现有的海鲜火锅底料中添加了营养全面的亚麻籽油,同时添加了涮食后用于生津止渴并可通便的食疗汤料包,在保持海鲜火锅底料原有的鲜香的特色基础上,还具有养胃护肝和生津止渴通便功能,大大提高了海鲜火锅底料的营养价值。
具体实施方式
一种食疗涮锅海鲜味底料,包括海鲜油包、粉包、干料包和汤料包,海鲜油包由大豆色拉油、胡麻油、芝麻油、鸡油和食品添加剂组成,其中各组分的重量份为:大豆色拉油10~15份、胡麻油3~5份、鸡油5~8份、食品添加剂0.5~1份;粉包由食用盐、味精、白砂糖、木糖醇、八角、花椒、肉桂、高良姜、草果、酵母提取物和海鲜粉组成,干料包由桂皮、桂圆、红枣、枸杞、虾皮和香菇组成;汤料包由小麦胚芽粉、山药粉、麦冬粉和葛根粉。
上述海鲜油包中的食品添加剂为特丁基对苯二酚。
本发明使用的亚麻籽油由亚麻籽制取而成,亚麻籽是亚麻的籽实,亚麻籽油含有18种氨基酸,其中含量超过蛋白含量5%的氨基酸从多到少,依次为谷氨酸(26.3%)、天门冬氨酸(12.5%)、精氨酸(11.8%)、甘氨酸(7%)、亮氨酸(6.8%)、色氨酸(5.8%)、丙氨酸(5.4%)、苯丙氨酸(5.3%)、异亮氨酸(5.2%),具有以下功能:⑴ 降血脂和降血压;⑵ 增强自身免疫;⑶ 预防糖尿病;⑷ 防治癌症;⑸ 减肥;⑹ 防脑中风和心肌梗塞;⑺ 清理血液中有害物质和防治心脏病;⑻ 缓减更年期综合症;⑼ 强神健脑,增强注意力和记忆力;⑽ 辅助治疗多发性硬化症;⑾ 辅助治疗类风湿性关节炎;⑿ 用于皮肤癣和湿疹;⒀ 预防与治疗便秘、腹泄和胃肠综合症。
小麦胚芽粉又称麦芽粉、胚芽,金黄色颗粒状。麦芽是小麦发芽及生长的器官之一,约占整个麦粒的2.5%,含丰富的维他命E、B1及蛋白质,营养价值非常的高维生素E有助于肝脏解除食物中防腐剂、增白剂、残留杀虫剂、化肥、工业毒素等的毒性,谷胱甘肽易与碘乙酸、芥子气、一氧化碳、有机溶剂、铅、汞、砷等重金属盐络合,参与生物转化作用,从而将有毒物质转化为无害物质,排除体外。
山药粉具有补脾养胃,生津益肺,补肾涩精的功效。
麦冬粉性甘、微苦、凉、滋阴生津、润肺止咳、清心除烦。主治热病伤津、心烦、口渴、咽干肺热、咳嗽、肺结核。
葛根粉性甘、辛,凉。有解肌退热,透疹,生津止渴,升阳止泻之功。
本发明食疗涮锅海鲜味底料使用方法,首先将海鲜油包、粉包和干料包放入锅中,再加入葱、鲜姜片和蒜粒,添加开水,煮沸后便可涮食,使用后,可向锅中加入汤料包,这样便可在锅中调制出可生津止渴并可通便的食疗汤。
Claims (2)
1.一种食疗涮锅海鲜味底料,包括海鲜油包、粉包、干料包和汤料包,海鲜油包由大豆色拉油、胡麻油、芝麻油、鸡油和食品添加剂组成,其中各组分的重量份为:大豆色拉油10~15份、胡麻油3~5份、鸡油5~8份、食品添加剂0.5~1份;粉包由食用盐、味精、白砂糖、木糖醇、八角、花椒、肉桂、高良姜、草果、酵母提取物和海鲜粉组成,干料包由桂皮、桂圆、红枣、枸杞、虾皮和香菇组成;汤料包由小麦胚芽粉、山药粉、麦冬粉和葛根粉。
2.根据权利要求1所述的食疗涮锅海鲜味底料,其特征是海鲜油包中的食品添加剂为特丁基对苯二酚。
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