CN103535658A - 一种果蔬红薯片及其制备方法 - Google Patents
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Abstract
一种果蔬红薯片及其制备方法,其特征在于由下列重量份的原料制成:红薯100-110、白糖3-4、盐2-3、面粉15-20、蓝莓7-8、番茄4-5、莴笋5-7、海藻冻干粉3-4、龟苓膏粉4-5、大豆8-10、红茶粉4-5、甘草3-4、灵芝1-2、人参1-2、青皮2-3、桑叶4-5、扁豆花3-4、朝天罐2-3、橄榄油1-1.2、调味液8-10。本发明清脆可口,添加的蓝莓、番茄等多种果蔬,果香四溢,含有丰富的营养成分,可抗癌、延缓机体衰老、提高机体免疫力;此外本发明还添加了多种中草药成分,可达到清热解毒、疏肝破气、消积化滞、和中健脾、补虚益肾的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种薯片,尤其涉及一种果蔬红薯片及其制备方法。
背景技术
薯片是一种广受人们欢迎的休闲食品。现在市场上薯片的口味种类繁多,其多是使用味精和不同香料调味。但是这种薯片营养成分单一,不具有保健功效。
发明内容
本发明的目的是提供一种果蔬红薯片及其制备方法,本发明具有香脆可口,营养健康的特点。
本发明所采用的技术方案是:
一种果蔬红薯片,其特征在于由下列重量份的原料制成:
红薯100-110、白糖3-4、盐2-3、面粉15-20、蓝莓7-8、番茄4-5、莴笋5-7、海藻冻干粉3-4、龟苓膏粉4-5、大豆8-10、红茶粉4-5、甘草3-4、灵芝1-2、人参1-2、青皮2-3、桑叶4-5、扁豆花3-4、朝天罐2-3、橄榄油1-1.2、调味液8-10。
所述调味液由下列重量份原料制成:海参12-15、蟹肉8-12、木瓜蛋白酶0.04-0.07、乳酸菌0.07-0.1、豆油2-4、盐0.8-1.2、老抽1-1.2、蒜泥2-2.5、紫背天葵5-7、番茄7-8。
制备方法为:(1)将海参洗净除内脏,切成块,与蟹肉混合,加一倍的水打浆,加热到45-50℃,加入木瓜蛋白酶,保温静置3小时后,加热到95-100℃,保温静置10-15分钟进行灭酶,待温度降至35-40℃,接入乳酸菌,恒温发酵5-6小时;
(2)将紫背天葵晒干后粉碎,得紫背天葵粉;将番茄去蒂打浆,过滤除渣后得番茄汁;
(3)在锅中倒入豆油,预热后加入蒜泥,炒香后加入紫背天葵粉、番茄汁、步骤(1)所得物料和剩余物料,大火熬至沸腾,即得。
所述的果蔬红薯片的制备方法,其特征在于包括以下步骤:
(1)将甘草、灵芝、人参、青皮、桑叶、扁豆花、朝天罐用纱布包裹,与红薯投入锅中,加4-5倍的水大火熬煮40-45分钟,捞出纱布包裹的中药,经过滤分离得到红薯与滤液;
(2)将番茄、莴笋切块,与蓝莓混合打浆,经过滤分离果蔬渣和果蔬汁;
(3)将红薯捣成泥,加入果蔬汁和调味液,在60-65℃下闷润吸收;
(4)将大豆炒香后磨粉得大豆粉;将果蔬渣晾干,加入橄榄油拌匀,送入烘箱中烘干后粉碎,与大豆粉、海藻冻干粉混合,加入滤液,小火加热,煨成糊状;
(5)将步骤(3)、(4)所得物料与剩余物料混合,加水揉成团,切成薯片坯,入油锅,炸至金黄色,即得。
本发明的有益效果为:
本发明清脆可口,添加的蓝莓、番茄等多种果蔬,果香四溢,含有丰富的营养成分,可抗癌、延缓机体衰老、提高机体免疫力;此外本发明还添加了多种中草药成分,可达到清热解毒、疏肝破气、消积化滞、和中健脾、补虚益肾的功效。
具体实施方式
一种果蔬红薯片,其特征在于由下列重量份(公斤)的原料制成:
红薯110、白糖4、盐3、面粉20、蓝莓8、番茄5、莴笋7、海藻冻干粉4、龟苓膏粉4、大豆10、红茶粉5、甘草4、灵芝2、人参2、青皮3、桑叶5、扁豆花4、朝天罐3、橄榄油1.2、调味液10。
所述调味液由下列重量份(公斤)原料制成:海参15、蟹肉12、木瓜蛋白酶0.07、乳酸菌0.1、豆油4、盐1.2、老抽1.2、蒜泥2.5、紫背天葵7、番茄8。
制备方法为:(1)将海参洗净除内脏,切成块,与蟹肉混合,加一倍的水打浆,加热到45-50℃,加入木瓜蛋白酶,保温静置3小时后,加热到95-100℃,保温静置10-15分钟进行灭酶,待温度降至35-40℃,接入乳酸菌,恒温发酵5-6小时;
(2)将紫背天葵晒干后粉碎,得紫背天葵粉;将番茄去蒂打浆,过滤除渣后得番茄汁;
(3)在锅中倒入豆油,预热后加入蒜泥,炒香后加入紫背天葵粉、番茄汁、步骤(1)所得物料和剩余物料,大火熬至沸腾,即得。
所述的果蔬红薯片的制备方法,包括以下步骤:
(1)将甘草、灵芝、人参、青皮、桑叶、扁豆花、朝天罐用纱布包裹,与红薯投入锅中,加4-5倍的水大火熬煮40-45分钟,捞出纱布包裹的中药,经过滤分离得到红薯与滤液;
(2)将番茄、莴笋切块,与蓝莓混合打浆,经过滤分离果蔬渣和果蔬汁;
(3)将红薯捣成泥,加入果蔬汁和调味液,在60-65℃下闷润吸收;
(4)将大豆炒香后磨粉得大豆粉;将果蔬渣晾干,加入橄榄油拌匀,送入烘箱中烘干后粉碎,与大豆粉、海藻冻干粉混合,加入滤液,小火加热,煨成糊状;
(5)将步骤(3)、(4)所得物料与剩余物料混合,加水揉成团,切成薯片坯,入油锅,炸至金黄色,即得。
Claims (2)
1.一种果蔬红薯片,其特征在于由下列重量份的原料制成:
红薯100-110、白糖3-4、盐2-3、面粉15-20、蓝莓7-8、莴笋5-7、海藻冻干粉3-4、龟苓膏粉4-5、大豆8-10、红茶粉4-5、甘草3-4、灵芝1-2、人参1-2、青皮2-3、桑叶4-5、扁豆花3-4、朝天罐2-3、橄榄油1-1.2、调味液8-10;
所述调味液由下列重量份原料制成:海参12-15、蟹肉8-12、木瓜蛋白酶0.04-0.07、乳酸菌0.07-0.1、豆油2-4、盐0.8-1.2、老抽1-1.2、蒜泥2-2.5、紫背天葵5-7、番茄7-8;
制备方法为:(1)将海参洗净除内脏,切成块,与蟹肉混合,加一倍的水打浆,加热到45-50℃,加入木瓜蛋白酶,保温静置3小时后,加热到95-100℃,保温静置10-15分钟进行灭酶,待温度降至35-40℃,接入乳酸菌,恒温发酵5-6小时;
(2)将紫背天葵晒干后粉碎,得紫背天葵粉;将番茄去蒂打浆,过滤除渣后得番茄汁;
(3)在锅中倒入豆油,预热后加入蒜泥,炒香后加入紫背天葵粉、番茄汁、步骤(1)所得物料和剩余物料,大火熬至沸腾,即得。
2.根据权利要求1所述的果蔬红薯片的制备方法,其特征在于包括以下步骤:
(1)将甘草、灵芝、人参、青皮、桑叶、扁豆花、朝天罐用纱布包裹,与红薯投入锅中,加4-5倍的水大火熬煮40-45分钟,捞出纱布包裹的中药,经过滤分离得到红薯与滤液;
(2)将莴笋切块,与蓝莓混合打浆,经过滤分离果蔬渣和果蔬汁;
(3)将红薯捣成泥,加入果蔬汁和调味液,在60-65℃下闷润吸收;
(4)将大豆炒香后磨粉得大豆粉;将果蔬渣晾干,加入橄榄油拌匀,送入烘箱中烘干后粉碎,与大豆粉、海藻冻干粉混合,加入滤液,小火加热,煨成糊状;
(5)将步骤(3)、(4)所得物料与剩余物料混合,加水揉成团,切成薯片坯,入油锅,炸至金黄色,即得。
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CN104886488A (zh) * | 2015-05-12 | 2015-09-09 | 苏州葛家坞生物科技有限公司 | 一种灵芝果蔬薯片及其制备方法 |
CN105146398A (zh) * | 2015-07-21 | 2015-12-16 | 洪寒俊 | 一种番茄风味薯片的加工方法 |
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