CN103494273A - 一种桂花西瓜子及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种桂花西瓜子及其制备方法,由下列重量份的原料制成:西瓜子350-400、桂花10-20、金沙藤2-3、赤楠根皮2-3、金银花叶1-2、荷蒂1-2、败酱草2-3、菊花2-3、白茅根2-3、紫金牛1-2、白酒20-35、安塞蜜10-15、调味液适量。本发明桂花西瓜子用以桂花、酒与自制调味液调配浸提西瓜子入味,具有桂花香醇味道,甜辣适中,口味独特;同时配方添加紫金牛有舒筋活络、强筋壮骨的功效,荷蒂有补中益气、和胃除湿的功效,败酱草能清热解毒,常食有益身体健康。
Description
技术领域
本发明涉及一种桂花西瓜子及其制备方法,属于食品加工技术领域。
背景技术
瓜子的种类较多:有葵花子、白瓜子、吊瓜子、西瓜子、黄瓜子、丝瓜子等,其营养丰富,香气诱人,含丰富的不饱和脂肪酸、优质蛋白、钾、磷、钙、镁、硒元素及维生素E、维生素B1等营养元素,在人们生活中是不可缺少的零食。近年来,瓜子的种类越来越多,为了丰富瓜子的品种口味,有利于人们的身体健康,现在的瓜子应该逐渐像保健食品方向发展。
发明内容
本发明的目的在于提供一种桂花西瓜子及其制备方法。
本发明采用的技术方案如下:
一种桂花西瓜子,由下列重量份的原料组成:
西瓜子350-400、桂花10-20、金沙藤2-3、赤楠根皮2-3、金银花叶1-2、荷蒂1-2、败酱草2-3、菊花2-3、白茅根2-3、紫金牛1-2、白酒20-35、安塞蜜10-15、调味液适量;
所述的调味液的制备方法,包括以下步骤:
(1)、称取下列重量份的原量:乌梅10-15、松针3-6、芝麻5-10、肉桂2-3、食盐6-14、白酒10-20、香附1-2、莪术3-5、青皮2-3、虎杖2-3、藤椒油0.1-3、葡萄籽油及水适量;
(2)、将乌梅去核得到果肉,研磨成浆,与白酒混合密封静置20-24小时,过滤去渣,得乌梅酒;
(3)、将肉桂、香附、莪术、青皮、虎杖等合并粉碎,加12-18倍水煎煮,过滤去渣,得滤液;
(4)、将松针烘干,与芝麻分别研磨成粉合并混匀,入熟葡萄籽油锅文火炒制出香,加入乌梅酒、藤椒油、滤液搅匀,焖润煮制1.5-2小时,过滤去渣,即得调味液。
所述的桂花西瓜子的制备方法,包括以下步骤:
(1)、将金沙藤、赤楠根皮、金银花叶、荷蒂、败酱草、菊花、白茅根、紫金牛等中药原料合并,加西瓜子重量的1-1.5倍水煎煮,过滤去渣,得煎煮液;
(2)、将桂花烘制干燥研磨成粉,加入白酒密封浸提1-3天,过滤去渣,得桂香酒,与3-5倍的调味液及安塞蜜混合均匀,得桂香调味液;
(3)、将煎煮液与西瓜子一起入锅,文火焖煮至微干,再倒入桂香调味液搅拌,在20-30℃浸泡3-5小时,捞出西瓜子沥干余水烘干,投入炒制机炒制熟香,冷却即得。
本发明的有益效果为:
本发明桂花西瓜子用以桂花、酒与自制调味液调配浸提西瓜子入味,具有桂花香醇味道,甜辣适中,口味独特;同时配方添加紫金牛有舒筋活络、强筋壮骨的功效,荷蒂有补中益气、和胃除湿的功效,败酱草能清热解毒,常食有益身体健康。
具体实施方式
一种桂花西瓜子,由下列重量(斤)的原料组成:
西瓜子400、桂花10、金沙藤2、赤楠根皮2、金银花叶1、荷蒂2、败酱草3、菊花2、白茅根2、紫金牛1、白酒25、安塞蜜15、调味液适量;
所述的调味液的制备方法,包括以下步骤:
(1)、称取下列重量(斤)的原量:乌梅15、松针4、芝麻8、肉桂3、食盐14、白酒10、香附2、莪术5、青皮2、虎杖2、藤椒油0.5、葡萄籽油及水适量;
(2)、将乌梅去核得到果肉,研磨成浆,与白酒混合密封静置24小时,过滤去渣,得乌梅酒;
(3)、将肉桂、香附、莪术、青皮、虎杖等合并粉碎,加18倍水煎煮,过滤去渣,得滤液;
(4)、将松针烘干,与芝麻分别研磨成粉合并混匀,入熟葡萄籽油锅文火炒制出香,加入乌梅酒、藤椒油、滤液搅匀,焖润煮制1.5小时,过滤去渣,即得调味液。
所述的桂花西瓜子的制备方法,包括以下步骤:
(1)、将金沙藤、赤楠根皮、金银花叶、荷蒂、败酱草、菊花、白茅根、紫金牛等中药原料合并,加西瓜子重量的1倍水煎煮,过滤去渣,得煎煮液;
(2)、将桂花烘制干燥研磨成粉,加入白酒密封浸提3天,过滤去渣,得桂香酒,与5倍的调味液及安塞蜜混合均匀,得桂香调味液;
(3)、将煎煮液与西瓜子一起入锅,文火焖煮至微干,再倒入桂香调味液搅拌,在30℃浸泡5小时,捞出西瓜子沥干余水烘干,投入炒制机炒制熟香,冷却即得。
Claims (2)
1.一种桂花西瓜子,其特征在于,由下列重量份的原料组成:
西瓜子350-400、桂花10-20、金沙藤2-3、赤楠根皮2-3、金银花叶1-2、荷蒂1-2、败酱草2-3、菊花2-3、白茅根2-3、紫金牛1-2、白酒20-35、安塞蜜10-15、调味液适量;
所述的调味液的制备方法,包括以下步骤:
(1)、称取下列重量份的原量:乌梅10-15、松针3-6、芝麻5-10、肉桂2-3、食盐6-14、白酒10-20、香附1-2、莪术3-5、青皮2-3、虎杖2-3、藤椒油0.1-3、葡萄籽油及水适量;
(2)、将乌梅去核得到果肉,研磨成浆,与白酒混合密封静置20-24小时,过滤去渣,得乌梅酒;
(3)、将肉桂、香附、莪术、青皮、虎杖等合并粉碎,加12-18倍水煎煮,过滤去渣,得滤液;
(4)、将松针烘干,与芝麻分别研磨成粉合并混匀,入熟葡萄籽油锅文火炒制出香,加入乌梅酒、藤椒油、滤液搅匀,焖润煮制1.5-2小时,过滤去渣,即得调味液。
2.一种如权利要求1所述的桂花西瓜子的制备方法,其特征在于包括以下步骤:
(1)、将金沙藤、赤楠根皮、金银花叶、荷蒂、败酱草、菊花、白茅根、紫金牛等中药原料合并,加西瓜子重量的1-1.5倍水煎煮,过滤去渣,得煎煮液;
(2)、将桂花烘制干燥研磨成粉,加入白酒密封浸提1-3天,过滤去渣,得桂香酒,与3-5倍的调味液及安塞蜜混合均匀,得桂香调味液;
(3)、将煎煮液与西瓜子一起入锅,文火焖煮至微干,再倒入桂香调味液搅拌,在20-30℃浸泡3-5小时,捞出西瓜子沥干余水烘干,投入炒制机炒制熟香,冷却即得。
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CN106174347A (zh) * | 2016-07-25 | 2016-12-07 | 桐柏今达物流有限公司 | 一种清肺祛痰瓜子及其制备方法 |
CN107822061A (zh) * | 2017-10-26 | 2018-03-23 | 茂名市电白区玖乐食品有限公司 | 一种花香瓜子的加工方法 |
CN107874212A (zh) * | 2017-10-26 | 2018-04-06 | 茂名市电白区玖乐食品有限公司 | 一种椰香瓜子的加工方法 |
CN110338387A (zh) * | 2019-08-28 | 2019-10-18 | 洽洽食品股份有限公司 | 一种藤椒瓜子及其加工方法 |
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