CN103535738A - 一种麸皮猪血芝麻糊及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种麸皮猪血芝麻糊及其制备方法,其特征在于由下列重量份的原料制成:芝麻30-35、猪血60-65、木糖醇1-2、酪蛋白磷酸肽0.3-0.7、麸皮15-20、瓜子仁5-7、桑葚子1-2、黄芪1-2、牛蒡0.8-1.2、枸杞子2-2.5、女贞子1-2、糯稻根须1-1.2、画眉草2-3、葫芦茶1.5-2、花生壳1.5-1.8、雪碧40-45、菜籽油2-3、盐0.8-1.2。本发明由于添加了麸皮、猪血,使得本发明含有丰富的蛋白质、维生素和微量元素,营养价值大大提升;同时,本发明含有多种中草药成分,具有滋阴养血、益气固表、养胃清肺、健脾清热的功效;此外,本发明香郁可口,是一种理想的保健食品。
Description
技术领域
本发明属于食品加工技术领域,涉及一种芝麻糊,尤其涉及一种麸皮猪血芝麻糊的藻类芝麻糊及其制备方法。
背景技术
芝麻糊是以芝麻为原料调制而成,是一种常见的食品,广受人们欢迎。目前,市场上销售的芝麻糊口味单一,且不具功能性保健作用。
发明内容
本发明的目的是提供一种麸皮猪血芝麻糊及其制备方法,本发明具香郁可口,营养健康的特点。
本发明所采用的技术方案是:
一种麸皮猪血芝麻糊,其特征在于由以下重量份的原料制成:
芝麻30-35、猪血60-65、木糖醇1-2、酪蛋白磷酸肽0.3-0.7、麸皮15-20、瓜子仁5-7、桑葚子1-2、黄芪1-2、牛蒡0.8-1.2、枸杞子2-2.5、女贞子1-2、糯稻根须1-1.2、画眉草2-3、葫芦茶1.5-2、花生壳1.5-1.8、雪碧40-45、菜籽油2-3、盐0.8-1.2。
所述的麸皮猪血芝麻糊的制备方法,其特征在于包括以下步骤:
(1)将麸皮置于雪碧中,小火煎煮8-10分钟,然后密封放置8-10小时,捞出、晒干、研成粉末;
(2)将桑葚子、黄芪、牛蒡、枸杞子、女贞子、糯稻根须、画眉草、葫芦茶、花生壳加4-5倍的水煎煮40-50分钟,过滤除渣后得提取液,加入盐,待晾凉后,加入猪血和芝麻,搅拌均匀,待凝固后,切成块;
(3)在锅中倒入菜籽油,预热后将步骤(2)所得物料入锅翻炒7-8分钟,然后送入烘箱中,烘干后磨粉;
(4)将瓜子仁炒香、粉碎,与木糖醇、酪蛋白磷酸肽加水调成糊,冷冻干燥后磨粉,与步骤(1)、(3)所得物料混合均匀,即得。
本发明的有益效果为:
本发明由于添加了麸皮、猪血,使得本发明含有丰富的蛋白质、维生素和微量元素,营养价值大大提升;同时,本发明含有多种中草药成分,具有滋阴养血、益气固表、养胃清肺、健脾清热的功效;此外,本发明香郁可口,是一种理想的保健食品。
具体实施方式
一种麸皮猪血芝麻糊,其特征在于由以下重量份(公斤)的原料制成:
芝麻30、猪血65、木糖醇2、酪蛋白磷酸肽0.7、麸皮15、瓜子仁7、桑葚子2、黄芪1、牛蒡1.2、枸杞子2.5、女贞子2、糯稻根须1.2、画眉草3、葫芦茶1.5、花生壳1.8、雪碧45、菜籽油3、盐1.2。
所述的麸皮猪血芝麻糊的制备方法,包括以下步骤:
(1)将麸皮置于雪碧中,小火煎煮8-10分钟,然后密封放置8-10小时,捞出、晒干、研成粉末;
(2)将桑葚子、黄芪、牛蒡、枸杞子、女贞子、糯稻根须、画眉草、葫芦茶、花生壳加4-5倍的水煎煮40-50分钟,过滤除渣后得提取液,加入盐,待晾凉后,加入猪血和芝麻,搅拌均匀,待凝固后,切成块;
(3)在锅中倒入菜籽油,预热后将步骤(2)所得物料入锅翻炒7-8分钟,然后送入烘箱中,烘干后磨粉;
(4)将瓜子仁炒香、粉碎,与木糖醇、酪蛋白磷酸肽加水调成糊,冷冻干燥后磨粉,与步骤(1)、(3)所得物料混合均匀,即得。
Claims (2)
1.一种麸皮猪血芝麻糊,其特征在于由以下重量份的原料制成:
芝麻30-35、猪血60-65、木糖醇1-2、酪蛋白磷酸肽0.3-0.7、麸皮15-20、瓜子仁5-7、桑葚子1-2、黄芪1-2、牛蒡0.8-1.2、枸杞子2-2.5、女贞子1-2、糯稻根须1-1.2、画眉草2-3、葫芦茶1.5-2、花生壳1.5-1.8、雪碧40-45、菜籽油2-3、盐0.8-1.2。
2.根据权利要求1所述的麸皮猪血芝麻糊的制备方法,其特征在于包括以下步骤:
将麸皮置于雪碧中,小火煎煮8-10分钟,然后密封放置8-10小时,捞出、晒干、研成粉末;
将桑葚子、黄芪、牛蒡、枸杞子、女贞子、糯稻根须、画眉草、葫芦茶、花生壳加4-5倍的水煎煮40-50分钟,过滤除渣后得提取液,加入盐,待晾凉后,加入猪血和芝麻,搅拌均匀,待凝固后,切成块;
在锅中倒入菜籽油,预热后将步骤(2)所得物料入锅翻炒7-8分钟,然后送入烘箱中,烘干后磨粉;
将瓜子仁炒香、粉碎,与木糖醇、酪蛋白磷酸肽加水调成糊,冷冻干燥后磨粉,与步骤(1)、(3)所得物料混合均匀,即得。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103932195A (zh) * | 2014-04-09 | 2014-07-23 | 江海涛 | 一种补脾益气黑芝麻糊及其生产方法 |
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CN103932195A (zh) * | 2014-04-09 | 2014-07-23 | 江海涛 | 一种补脾益气黑芝麻糊及其生产方法 |
CN103932195B (zh) * | 2014-04-09 | 2015-06-03 | 江海涛 | 一种补脾益气黑芝麻糊及其生产方法 |
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