CN108208718A - 食疗涮锅海鲜味底料 - Google Patents
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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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