CN102742702A - Preparation method and technology of rhizoma dioscoreae fried flour - Google Patents
Preparation method and technology of rhizoma dioscoreae fried flour Download PDFInfo
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- CN102742702A CN102742702A CN2012102470110A CN201210247011A CN102742702A CN 102742702 A CN102742702 A CN 102742702A CN 2012102470110 A CN2012102470110 A CN 2012102470110A CN 201210247011 A CN201210247011 A CN 201210247011A CN 102742702 A CN102742702 A CN 102742702A
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Abstract
The invention discloses a preparation method and technology of rhizoma dioscoreae fried flour. The method comprises the following steps of: pouring the prepared mixed flour (a) into the boiled spice water (b), and sufficiently and uniformly stirring; pinching the stirred dough into a conical shape with sharp top, round bottom and hollow middle; steaming in a steamer for 30 minutes; taking out the dough and drying; grinding the dough into powder to obtain savory salty mixed flour, and screening for use; pouring 10-12 parts of olive oil into the pot, and heating; when the oil temperature reaches 200-220 DEG C, pouring the prepared 5-6 parts of green onion, 2-2.2 parts of ginger and 2-2.2 parts of garlic into the pot, and frying for 55-65 seconds; fishing out the seasoning from the pot; pouring the tasty olive oil into a container to cool for use; placing the pot over fire and pouring the prepared savory salty mixed flour; frying over slow fire for 600-660 seconds; frying and coloring the tasty olive oil, and frying for 55-60 seconds; adding the frying accessories (c), and frying for 100-120 seconds to pour out the product; and cooling the product to obtain the edible rhizoma dioscoreae fried flour. The rhizoma dioscoreae fried flour disclosed by the invention is health food good for human body.
Description
Technical field:
The present invention relates to a kind of diet preparation method, preparation method of specifically a kind of Chinese yam oil tea and technology.
Background technology:
The edible oil tea of China has had history for a long time, is the time-honored traditional special product of China, and all there is dense strongly fragrant lacol flavor oil tea various places, and especially the Wuzhi oil tea is more well-known, is the well-known local delicacies of domestic element.
The Wuzhi oil tea, the Qin Dynasty claims sweet Miao's cream soup, the Chinese claims that cream soup amasss shell tea, is the time-honored traditional special product of China, native tribute food.The Wuzhi oil tea is popular as the Qin Dynasty's last years of a dynasty or reign before more than 2,000 year, and the Wuzhi oil tea is gained the name because of originating in the Wuzhi County, Henan.Its tea by name, actual is congee.Its major ingredient is smart powder wheat face, does before the congee, fry face with oil earlier, and be oil tea so people claim this congee.
The primary raw material of Wuzhi oil tea is a wheat flour, some specific crowd is not suitable for eating, like the diabetes patient; Simultaneously, what in the frying process, use is animal oil, contains a large amount of saturated fatty acids in the animal oil; Too much edible saturated fatty acid can cause problems such as obesity, hypertension.
Summary of the invention:
The object of the invention task is to propose a kind ofly to be applicable to all kinds of drunk by peoplely, and have preparation method and the technology of a kind of Chinese yam oil tea of health care, task of the present invention is done in such a way that and it is characterized in that: it is the Chinese yam oil tea of being processed by the following weight proportion raw material;
(a), make flour mixed with adulterants; Following raw material is to get manufactured yam flour 100-110 part, analysis for soybean powder 20-22 part, corn flour 10-11 part, pours in the vessel, stirs, and is for use;
(b), boil spice water; Batching for anise 0.2-0.22 part, fennel seeds 0.2-0.22 part, pepper 0.2-0.22 part, interior tangerine 0.2-0.22 part, tsaoko 0.2-0.22 part, dried orange peel 0.2-0.22 part, cloves 0.1-0.12 part, fructus amomi 0.1-0.12 part, get pure water 2000-2500 part and pour in the pot; Pour above batching in the water into, boiled with big fire, boiled 20-30 minute; Fish for the spices in the pot; Put into salt 3-4 part, fully stir, it is subsequent use to cool;
(c), frying batching, select batching for use: shelled peanut 20-21 part, walnut kernel 20-21 part, Semen sesami nigrum 20-21 part; Described shelled peanut dries after three hours with saline sook, uses the slow fire stir-bake to brown to above-described batching, fries to be fired into golden yellow; It is subsequent use that shelled peanut, walnut kernel are made into graininess respectively; The Semen sesami nigrum of said stir-bake to brown is pulverized, and above batching stirs, and is subsequent use.
Peanut, the soya bean of said frying batching are graininess, and diameter is 3-5mm.
The manufacture craft of a kind of Chinese yam oil tea is characterized in that: pour the flour mixed with adulterants of making (a) into boil spice water (b) lining and stir, the dough that stirs is pinched into the top point; Following circle is cone shape, and the centre is hollow, and last cage steamed 30 minutes; The back airing that takes the dish out of the pot, grind up shape become and have perfume (or spice), salty flour mixed with adulterants, sieving for standby; In pot, pour 10-12 part olive oil heating into when oily temperature reaches 200-220 when spending, pour ready green onion 5-6 part, ginger 2-2.2 part, garlic 2-2.2 part into and fry in the pot 55-65 second, from pot, condiments is pulled out; Olive oil after tasty is poured in the vessel, cools subsequent use; Pot placed pour the fragrant salty flour mixed with adulterants made on the fire into slow fire stir-fry 600-660 second, with after the colouring of the olive oil stir-fry after tasty, the frying time is controlled at 55-60 second; Frying batching (c) is added together, continue stir-fry 100-120 and take the dish out of the pot after second, cooling to become edible Chinese yam oil tea.
The said perfume (or spice) of making, salty flour mixed with adulterants also can adopt oven dry.
Use vacuum-packed according to every part 50 gram the Chinese yam oil tea of making.
The present invention has following effect: the oil tea main component has olive oil, Chinese yam, soya bean, corn, shelled peanut, walnut kernel, Semen sesami nigrum.Contain the unrighted acid all higher, abundant multiple compositions such as multivitamin, carrotene, liposoluble vitamin and polyphenoils in the olive oil than any vegetable oil; And do not contain cholesterol; Thereby the human consumption absorptivity is high; So olive oil can prevent symptoms such as artery sclerosis and artery sclerosis complication, hypertension; Chinese yam contains a large amount of mucus proteins, and this is a kind of proteinpolysaccharide, the fat deposition of ability Prevention of Cardiovascular system; Keep elasticity of blood vessels, prevent that atherosclerotic from taking place too early, simultaneously; The compositions favourable such as the amylase that Chinese yam contains, saponin, free amino acid, polyphenol oxidase to health, and content has tonic effect than horn of plenty; Soya bean, corn, shelled peanut, walnut kernel, Semen sesami nigrum also all are the food favourable to human body; So oil tea of the present invention both can be used as usual edible food, also can be used as the good merchantable brand of the rehabilitation tonic after being ill.
The specific embodiment
Get raw material (consumption is a weight portion) by following proportioning
Embodiment1, yam flour 100, analysis for soybean powder 20, corn flour 10, anise 0.2, fennel seeds 0.2, pepper 0.2, Chinese cassia tree 0.2, tsaoko 0.2, dried orange peel 0.2, cloves 0.1, fructus amomi 0.1, shelled peanut 20, walnut kernel 20, Semen sesami nigrum 20, salt 3, green onion 5, ginger 2, garlic 2, olive oil 10.
Embodiment2, yam flour 105, analysis for soybean powder 21, corn flour 10.5, anise 0.21, fennel seeds 0.21, pepper 0.21, Chinese cassia tree 0.21, tsaoko 0.21, dried orange peel 0.21, cloves 0.11, fructus amomi 0.11, shelled peanut 20.5, walnut kernel 20.5, Semen sesami nigrum 20.5, salt 3.5, green onion 5.5, ginger 2.1, garlic 2.1, olive oil 11.
Embodiment3, yam flour 110, analysis for soybean powder 22, corn flour 11, anise 0.22, fennel seeds 0.22, pepper 0.22, Chinese cassia tree 0.22, tsaoko 0.22, dried orange peel 0.22, cloves 0.12, fructus amomi 0.12, shelled peanut 21, walnut kernel 21, Semen sesami nigrum 21, salt 4, green onion 6, ginger 2.2, garlic 2.2, olive oil 12.
That gets the raw materials ready selects for use and preparation method: yam flour is selected RHIIZOMA DIOSCOREAE frOm Henan of China for use, removes the RHIIZOMA DIOSCOREAE frOm Henan of China epidermis, is cut into thick 0. 9-1.1mm sheet, dries then, perhaps exists
60-70Dry under the degree environment, wear into diameter and exist
150-160umPowdery is subsequent use; Analysis for soybean powder is selected the soya bean of full grains for use, and peeling is worn into diameter and existed
150-160umPowdery is subsequent use; Corn flour is selected Qarnet rice, and peeling is worn into diameter and existed
200-210umPowdery is subsequent use; Shelled peanut selects for use red ginned cotton to give birth to, and with the 45-50 saline sook three hours (the light salt brine proportioning is 1:10) of maintaining normal supply during the slack season, dries then, fries into coke yellow (cooking bottom temperature 250-300 degree), after the peeling, pulverizes, and it is subsequent use to grind into soybean grain size (diameter is 3-5mm); Walnut kernel is with slow fire (cooking bottom temperature 200-250 degree) stir-bake to brown, (slow fire be meant shelled peanut, walnut kernel, the Semen sesami nigrum of frying do not fry paste) then, it is subsequent use to cut into soybean grain size (diameter is 3-5mm) with cutter; Sesame is selected Semen sesami nigrum for use, with sesame sieve remove impurity after, sesame slow fire (cooking bottom temperature 200-250 degree) stir-bake to brown, rolling pin pulverizes subsequent use again; In pot, hold 4-5 part (2000-2500 gram) pure water, then, ready batching; Anise, fennel seeds, pepper, Chinese cassia tree, tsaoko, dried orange peel, cloves, fructus amomi are poured in the water, and be boiled with big fire, infusion 30 minutes; Then, fish for the spices of the inside, pour in the vessel; Put into salt 3-4 part (150-200 gram) salt, subsequent use after stirring is enjoyed the cool; Green onion is cut into break into pieces (50-80mm), ginger section (thickness 0.9-1.1mm), the garlic peeling is clapped broken subsequent use.
The preparation method of Chinese yam oil tea: get and added well, yam flour 100-110 part, analysis for soybean powder 20-22 part, corn flour 10-11 part are poured in the vessel, stir; Then, pour the spice water of infusion into, stir, then the dough that stirs while arriving; Pinch into the top point, the cone shape in following garden, the centre is hollow; Last cage steamed 30 minutes, took the dish out of the pot and dried, and perhaps existed
60-70After degree is dried under the environment, the grind up shape sieve (the diameter 200-210um of sieve aperture) subsequent use; In pot, pour 10-11 part olive oil heating into, when oily temperature reaches 200-220 and spends, pour ready green onion, ginger, garlic in the pot into, keep the oil temperature to fry 55-65 second, then, pull condiments out, put into vessel to tasty olive oil, cool subsequent use; On pot set fire, pour ready mixed flour (yam flour, analysis for soybean powder, corn flour) into, fry out fragrance with slow fire (cooking bottom temperature 200-250 degree) stir-fry 600-660 second; When seeing the mixed flour bright yellow, divide again add olive oil (10-11 part) stir-fry colouring for 3-5 time after, refuel the stir-fry time in 55-60 second; Then; The shelled peanut that processes, sesame, walnut kernel are added together, continue stir-fry 100-120 and take the dish out of the pot after second, promptly become edible Chinese yam oil tea.At last, according to every part 50 gram, pack with vacuum-packed mode.Such manner of packing can effectively prolong shelf-life of food, and the shelf-life can reach 1 year, simultaneously, also can stop food pollution to food in the process of circulation.When edible, every part of first warm boiling water (50-60 degree) with 1 part (50 gram) stirs into pasty state, uses 100 ℃ the boiling water of 4-5 part (200-250 gram) to pour again, stirs while arriving, and stirs into magma along a direction, and is promptly edible.
Claims (4)
1. preparation method of a Chinese yam oil tea and technology, it is characterized in that: it is the Chinese yam oil tea of being processed by the following weight proportion raw material;
(a), make flour mixed with adulterants; Following raw material is to get manufactured yam flour 100-110 part, analysis for soybean powder 20-22 part, corn flour 10-11 part, pours in the vessel, stirs, and is for use;
(b), boil spice water; Batching for anise 0.2-0.22 part, fennel seeds 0.2-0.22 part, pepper 0.2-0.22 part, interior tangerine 0.2-0.22 part, tsaoko 0.2-0.22 part, dried orange peel 0.2-0.22 part, cloves 0.1-0.12 part, fructus amomi 0.1-0.12 part, get pure water 2000-2500 part and pour in the pot; Pour above batching in the water into, boiled with big fire, boiled 20-30 minute; Fish for the spices in the pot; Put into salt 3-4 part, fully stir, it is subsequent use to cool;
(c), frying batching, select batching for use: shelled peanut 20-21 part, walnut kernel 20-21 part, Semen sesami nigrum 20-21 part; Described shelled peanut dries after three hours with saline sook, uses the slow fire stir-bake to brown to above-described batching, fries to be fired into golden yellow; It is subsequent use that shelled peanut, walnut kernel are made into graininess respectively; The Semen sesami nigrum of said stir-bake to brown is pulverized, and above batching stirs, and is subsequent use.
2. preparation method of a kind of Chinese yam oil tea according to claim 1 and technology is characterized in that: peanut, the soya bean of said frying batching are graininess, and diameter is 3-5mm.
3. the manufacture craft of a Chinese yam oil tea is characterized in that: pour the flour mixed with adulterants of making (a) into boil spice water (b) lining and stir, the dough that stirs is pinched into the top point; Following circle is cone shape, and the centre is hollow, and last cage steamed 30 minutes; The back airing that takes the dish out of the pot, grind up shape become and have perfume (or spice), salty flour mixed with adulterants, sieving for standby; In pot, pour 10-12 part olive oil heating into when oily temperature reaches 200-220 when spending, pour ready green onion 5-6 part, ginger 2-2.2 part, garlic 2-2.2 part into and fry in the pot 55-65 second, from pot, condiments is pulled out; Olive oil after tasty is poured in the vessel, cools subsequent use; Pot placed pour the fragrant salty flour mixed with adulterants made on the fire into slow fire stir-fry 600-660 second, with after the colouring of the olive oil stir-fry after tasty, the frying time is controlled at 55-60 second; Frying batching (c) is added together, continue stir-fry 100-120 and take the dish out of the pot after second, cooling to become edible Chinese yam oil tea.
4. the manufacture craft of a kind of Chinese yam oil tea according to claim 3 is characterized in that: the said perfume (or spice) of making, salty flour mixed with adulterants also can adopt oven dry.
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| CN2012102470110A CN102742702B (en) | 2012-07-17 | 2012-07-17 | Preparation method and technology of rhizoma dioscoreae fried flour |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652850A (en) * | 2013-10-12 | 2014-03-26 | 周天林 | Total-nutrient fruit oil tea and preparation method thereof |
| CN105851335A (en) * | 2016-05-18 | 2016-08-17 | 范才成 | Processing method for Tujia oil tea soup |
| CN115500448A (en) * | 2022-09-20 | 2022-12-23 | 山西农业大学棉花研究所 | Chinese yam oil tea and processing method thereof |
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| CN1173295A (en) * | 1996-09-10 | 1998-02-18 | 钟介名 | Dry finished fried flour |
| CN101120755A (en) * | 2007-09-10 | 2008-02-13 | 毕根 | Millet fried flour |
| CN101223972A (en) * | 2008-01-24 | 2008-07-23 | 毛晓敏 | Garden stuff nutrient sasanqua noodle |
| CN102550952A (en) * | 2010-12-07 | 2012-07-11 | 魏红军 | Preparation method of oil-tea instant noodles |
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2012
- 2012-07-17 CN CN2012102470110A patent/CN102742702B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1173295A (en) * | 1996-09-10 | 1998-02-18 | 钟介名 | Dry finished fried flour |
| CN101120755A (en) * | 2007-09-10 | 2008-02-13 | 毕根 | Millet fried flour |
| CN101223972A (en) * | 2008-01-24 | 2008-07-23 | 毛晓敏 | Garden stuff nutrient sasanqua noodle |
| CN102550952A (en) * | 2010-12-07 | 2012-07-11 | 魏红军 | Preparation method of oil-tea instant noodles |
Non-Patent Citations (2)
| Title |
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| 《中国老区建设》 20111231 武陟县产业集聚区管委会 名扬四海的传统美食--武陟油茶 67 1-4 , 第9期 * |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652850A (en) * | 2013-10-12 | 2014-03-26 | 周天林 | Total-nutrient fruit oil tea and preparation method thereof |
| CN103652850B (en) * | 2013-10-12 | 2015-06-10 | 周天林 | Total-nutrient fruit oil tea and preparation method thereof |
| CN105851335A (en) * | 2016-05-18 | 2016-08-17 | 范才成 | Processing method for Tujia oil tea soup |
| CN115500448A (en) * | 2022-09-20 | 2022-12-23 | 山西农业大学棉花研究所 | Chinese yam oil tea and processing method thereof |
| CN115500448B (en) * | 2022-09-20 | 2024-04-12 | 山西农业大学棉花研究所 | Chinese yam oil tea and processing method thereof |
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