CN103689340A - 一种猪血鸡蛋大米脆片及其制备方法 - Google Patents

一种猪血鸡蛋大米脆片及其制备方法 Download PDF

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CN103689340A
CN103689340A CN201310605574.7A CN201310605574A CN103689340A CN 103689340 A CN103689340 A CN 103689340A CN 201310605574 A CN201310605574 A CN 201310605574A CN 103689340 A CN103689340 A CN 103689340A
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rice
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魏海春
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MINGGUANG HAICHUN RICE PROCESSING Co Ltd
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • 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

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Abstract

一种猪血鸡蛋大米脆片及其制备方法，其特征在于由下列重量份的原料制成：大米60-65、冬瓜皮2-3、玉米须4-4.4、薰衣草1.5-2、谷芽1.8-2.2、葫芦巴2.3-2.7、杉叶藻1-1.4、梗通草1.3-1.8、紫菜粉10-11、南瓜30-33、猪肉7-8、金桔10-11、猪血2-3、鸡蛋液8-9、盐汽水2-3、椰奶10-12、牛油3-4、营养添加剂2-3。本发明口感酥脆，入口后香味绵绵，且本发明添加了猪肉、鸡蛋，不仅丰富了本发明的营养，还为本发明增加了鲜味，而猪血则增加了本发明的铁含量，可以补血，此外，本发明还含有多种中草药成分，具有健脾开胃、降压降糖、补肾利胆的功效。

Description

一种猪血鸡蛋大米脆片及其制备方法
技术领域
    本发明属于食品加工技术领域，涉及一种大米，尤其涉及一种猪血鸡蛋大米脆片及其制备方法。
背景技术
大米是人们的主食之一，其含有蛋白质、脂肪、多种维生素及矿物质，可为人体补充能量。但目前市场上有关大米的产品品种口味少，且不具有保健功能，已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种猪血鸡蛋大米脆片及其制备方法，本发明具有口感好、营养丰富的特点。
本发明所采用的技术方案是：
    一种猪血鸡蛋大米脆片，其特征在于由以下重量份的原料制成：
大米60-65、冬瓜皮2-3、玉米须4-4.4、薰衣草1.5-2、谷芽1.8-2.2、葫芦巴2.3-2.7、杉叶藻1-1.4、梗通草1.3-1.8、紫菜粉10-11、南瓜30-33、猪肉7-8、金桔10-11、猪血2-3、鸡蛋液8-9、盐汽水2-3、椰奶10-12、牛油3-4、营养添加剂2-3；
    所述营养添加剂由下列重量份的原料制成：豆渣8-9、诃子1-1.2、木贼0.8-1、侧柏叶1.1-1.3、木槿叶1.3-1.5、生姜10-11、当归油0.1-0.2；
    制备方法为：（1）将生姜切片，加4-5倍的水打浆，在所得浆液中加入诃子、木贼、侧柏叶、木槿叶加热煎煮3-4小时，过滤除渣，收集滤液；
    （2）将滤液与剩余物料混合，小火熬膏，经冷冻干燥后研成粉末，即得。
    所述的猪血鸡蛋大米脆片的制备方法，其特征在于包括以下步骤：
   （1）将冬瓜皮、玉米须、薰衣草、谷芽、葫芦巴、杉叶藻、梗通草加6-7倍的水文火煎煮40-50分钟，过滤除渣，得提取液；
   （2）将猪血、鸡蛋液混合，加入2-2.5倍的提取液拌匀，隔水大火蒸10-15分钟，得猪血蛋羹；
   （3）将猪肉绞碎，加盐汽水腌制2-3小时后入锅大火炒制3-5分钟，得猪肉糜；
   （4）将南瓜去皮、切块，与金桔混合加一倍的水打浆，然后加入猪肉糜小火加热，煨成糊状；
   （5）将大米加牛油拌匀，加入椰奶和大米重量一倍的水，煮成米饭；将米饭捣成泥，与碾碎的猪血蛋羹、步骤（4）所得物料及剩余物料混合拌匀，送入模具中，压实后脱模、切片，送入烤箱烤制5-6分钟，即得。
本发明的有益效果为： 
    本发明口感酥脆，入口后香味绵绵，且本发明添加了猪肉、鸡蛋，不仅丰富了本发明的营养，还为本发明增加了鲜味，而猪血则增加了本发明的铁含量，可以补血，此外，本发明还含有多种中草药成分，具有健脾开胃、降压降糖、补肾利胆的功效。
具体实施方式
    一种猪血鸡蛋大米脆片，其特征在于由以下重量份（公斤）的原料制成：
大米60、冬瓜皮3、玉米须4.4、薰衣草1.5、谷芽2.2、葫芦巴2.7、杉叶藻1.4、梗通草1.3、紫菜粉11、南瓜33、猪肉7、金桔11、猪血3、鸡蛋液9、盐汽水2、椰奶12、牛油3、营养添加剂3；
    所述营养添加剂由下列重量份（公斤）的原料制成：豆渣8、诃子1.2、木贼0.8、侧柏叶1.3、木槿叶1.5、生姜11、当归油0.2；
    制备方法为：（1）将生姜切片，加4-5倍的水打浆，在所得浆液中加入诃子、木贼、侧柏叶、木槿叶加热煎煮3-4小时，过滤除渣，收集滤液；
    （2）将滤液与剩余物料混合，小火熬膏，经冷冻干燥后研成粉末，即得。
     所述的猪血鸡蛋大米脆片的制备方法，包括以下步骤：
   （1）将冬瓜皮、玉米须、薰衣草、谷芽、葫芦巴、杉叶藻、梗通草加6-7倍的水文火煎煮40-50分钟，过滤除渣，得提取液；
   （2）将猪血、鸡蛋液混合，加入2-2.5倍的提取液拌匀，隔水大火蒸10-15分钟，得猪血蛋羹；
   （3）将猪肉绞碎，加盐汽水腌制2-3小时后入锅大火炒制3-5分钟，得猪肉糜；
   （4）将南瓜去皮、切块，与金桔混合加一倍的水打浆，然后加入猪肉糜小火加热，煨成糊状；
   （5）将大米加牛油拌匀，加入椰奶和大米重量一倍的水，煮成米饭；将米饭捣成泥，与碾碎的猪血蛋羹、步骤（4）所得物料及剩余物料混合拌匀，送入模具中，压实后脱模、切片，送入烤箱烤制5-6分钟，即得。

Claims (2)

1.一种猪血鸡蛋大米脆片，其特征在于由以下重量份的原料制成：
大米60-65、冬瓜皮2-3、玉米须4-4.4、薰衣草1.5-2、谷芽1.8-2.2、葫芦巴2.3-2.7、杉叶藻1-1.4、梗通草1.3-1.8、紫菜粉10-11、南瓜30-33、猪肉7-8、金桔10-11、猪血2-3、鸡蛋液8-9、盐汽水2-3、椰奶10-12、牛油3-4、营养添加剂2-3；
    所述营养添加剂由下列重量份的原料制成：豆渣8-9、诃子1-1.2、木贼0.8-1、侧柏叶1.1-1.3、木槿叶1.3-1.5、生姜10-11、当归油0.1-0.2；
    制备方法为：（1）将生姜切片，加4-5倍的水打浆，在所得浆液中加入诃子、木贼、侧柏叶、木槿叶加热煎煮3-4小时，过滤除渣，收集滤液；
    （2）将滤液与剩余物料混合，小火熬膏，经冷冻干燥后研成粉末，即得。
2.根据权利要求1所述的猪血鸡蛋大米脆片的制备方法，其特征在于包括以下步骤：
（1）将冬瓜皮、玉米须、薰衣草、谷芽、葫芦巴、杉叶藻、梗通草加6-7倍的水文火煎煮40-50分钟，过滤除渣，得提取液；
（2）将猪血、鸡蛋液混合，加入2-2.5倍的提取液拌匀，隔水大火蒸10-15分钟，得猪血蛋羹；
（3）将猪肉绞碎，加盐汽水腌制2-3小时后入锅大火炒制3-5分钟，得猪肉糜；
（4）将南瓜去皮、切块，与金桔混合加一倍的水打浆，然后加入猪肉糜小火加热，煨成糊状；
（5）将大米加牛油拌匀，加入椰奶和大米重量一倍的水，煮成米饭；将米饭捣成泥，与碾碎的猪血蛋羹、步骤（4）所得物料及剩余物料混合拌匀，送入模具中，压实后脱模、切片，送入烤箱烤制5-6分钟，即得。
CN201310605574.7A 2013-11-26 2013-11-26 一种猪血鸡蛋大米脆片及其制备方法 Pending CN103689340A (zh)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101138352A (zh) * 2007-10-24 2008-03-12 中国热带农业科学院香料饮料研究所 一种脆饼的制作方法
CN101263878A (zh) * 2008-05-05 2008-09-17 李震 方便脆香锅粑
CN102696974A (zh) * 2012-06-15 2012-10-03 重庆敦康农业发展股份合作社 土家猪血糯米糕的制作方法
CN102715418A (zh) * 2012-06-27 2012-10-10 严斯文 炸酱锅巴制作方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101138352A (zh) * 2007-10-24 2008-03-12 中国热带农业科学院香料饮料研究所 一种脆饼的制作方法
CN101263878A (zh) * 2008-05-05 2008-09-17 李震 方便脆香锅粑
CN102696974A (zh) * 2012-06-15 2012-10-03 重庆敦康农业发展股份合作社 土家猪血糯米糕的制作方法
CN102715418A (zh) * 2012-06-27 2012-10-10 严斯文 炸酱锅巴制作方法

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袁文彬: "大米脆片制作", 《食品科技》, 31 December 1999 (1999-12-31), pages 18 - 19 *

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