CN103689445A - 一种鸡骨米酒大米及其制备方法 - Google Patents
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Abstract
一种鸡骨米酒大米及其制备方法,其特征在于由下列重量份的原料制成:大米400-440、灵芝1-1.1、人参花0.7-0.9、陈皮1.2-1.4、夏枯草1.3-1.5、决明子2-2.3、葛花1-1.3、打火草0.8-1、马耳草0.9-1.2、鸡骨15-17、土豆6-7、龙眼肉5-6、杏仁5-6、鸡蛋液15-18、米酒20-22、营养保健液7-8。本发明的配方合理,制备工艺精良,生产出的大米口感好,其口味符合消费者的需求,本发明添加的鸡蛋液、鸡骨为本发明增加了鲜味,且可为人体补充维生素、矿物质及蛋白质等营养物质,而米酒可显著改善本发明的风味,此外,本发明还具有调节血糖、控制血压、保肝护肝、补充元气、理气健脾、益肾明目、抗肿瘤的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种大米,尤其涉及一种鸡骨米酒大米及其制备方法。
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鸡骨米酒大米及其制备方法,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:
一种鸡骨米酒大米,其特征在于由以下重量份的原料制成:
大米400-440、灵芝1-1.1、人参花0.7-0.9、陈皮1.2-1.4、夏枯草1.3-1.5、决明子2-2.3、葛花1-1.3、打火草0.8-1、马耳草0.9-1.2、鸡骨15-17、土豆6-7、龙眼肉5-6、杏仁5-6、鸡蛋液15-18、米酒20-22、营养保健液7-8;
所述的营养保健液由下列重量份的原料制成:白扁豆花1-2、郁李仁2-2.5、藿香3-3.4、火把花1.5-2、咖啡豆10-11、柚子皮6-7、薏仁油0.2-0.3;
制备方法为:(1)将白扁豆花、郁李仁、藿香、火把花加4-5倍的水煎煮40-50分钟,过滤除渣得提取液;
(2)将咖啡豆、柚子皮与提取液混合送入蒸锅中大火蒸10-11分钟后将咖啡豆、柚子皮取出,烘干后粉碎,加4-5倍的水小火煮制30-40分钟用纱布过滤,所得滤液与剩余物料混合拌匀,即得。
所述的鸡骨米酒大米的制备方法,其特征在于包括以下步骤:
(1)将灵芝、人参花、陈皮、夏枯草、决明子、葛花、打火草、马耳草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;;
(2)将杏仁炒香,加一倍的提取液研磨匀质,与鸡蛋液、米酒混合拌匀,隔水大火蒸10-15分钟后出料,经冷冻干燥后研成粉末,得酒味鸡蛋粉;
(3)将鸡骨加3-4倍的水大火煮制20-25分钟后将过滤除渣,收集滤液;将土豆去皮、切块,与龙眼肉混合,加滤液打浆,大火煮沸后过滤除渣,得果蔬鸡骨汤;
(4)将大米送入锅中,小火炒香后加入酒味鸡蛋粉、果蔬鸡骨汤与剩余物料,继续小火炒制10-15分钟后出锅,将大米洗净后烘干,即得。
本发明的有益效果为:
本发明的配方合理,制备工艺精良,生产出的大米口感好,其口味符合消费者的需求,本发明添加的鸡蛋液、鸡骨为本发明增加了鲜味,且可为人体补充维生素、矿物质及蛋白质等营养物质,而米酒可显著改善本发明的风味,此外,本发明还具有调节血糖、控制血压、保肝护肝、补充元气、理气健脾、益肾明目、抗肿瘤的功效,经常食用可增强机体免疫力。
具体实施方式
一种鸡骨米酒大米,其特征在于由以下重量份(公斤)的原料制成:
大米400、灵芝1.1、人参花0.9、陈皮1.4、夏枯草1.5、决明子2.3、葛花1.3、打火草1、马耳草1.2、鸡骨17、土豆7、龙眼肉6、杏仁6、鸡蛋液18、米酒20、营养保健液8;
所述的营养保健液由下列重量份(公斤)的原料制成:白扁豆花2、郁李仁2、藿香3.4、火把花2、咖啡豆11、柚子皮7、薏仁油0.3;
制备方法为:(1)将白扁豆花、郁李仁、藿香、火把花加4-5倍的水煎煮40-50分钟,过滤除渣得提取液;
(2)将咖啡豆、柚子皮与提取液混合送入蒸锅中大火蒸10-11分钟后将咖啡豆、柚子皮取出,烘干后粉碎,加4-5倍的水小火煮制30-40分钟用纱布过滤,所得滤液与剩余物料混合拌匀,即得。
所述的鸡骨米酒大米的制备方法,包括以下步骤:
(1)将灵芝、人参花、陈皮、夏枯草、决明子、葛花、打火草、马耳草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;;
(2)将杏仁炒香,加一倍的提取液研磨匀质,与鸡蛋液、米酒混合拌匀,隔水大火蒸10-15分钟后出料,经冷冻干燥后研成粉末,得酒味鸡蛋粉;
(3)将鸡骨加3-4倍的水大火煮制20-25分钟后将过滤除渣,收集滤液;将土豆去皮、切块,与龙眼肉混合,加滤液打浆,大火煮沸后过滤除渣,得果蔬鸡骨汤;
(4)将大米送入锅中,小火炒香后加入酒味鸡蛋粉、果蔬鸡骨汤与剩余物料,继续小火炒制10-15分钟后出锅,将大米洗净后烘干,即得。
Claims (2)
1.一种鸡骨米酒大米,其特征在于由以下重量份的原料制成:
大米400-440、灵芝1-1.1、人参花0.7-0.9、陈皮1.2-1.4、夏枯草1.3-1.5、决明子2-2.3、葛花1-1.3、打火草0.8-1、马耳草0.9-1.2、鸡骨15-17、土豆6-7、龙眼肉5-6、杏仁5-6、鸡蛋液15-18、米酒20-22、营养保健液7-8;
所述的营养保健液由下列重量份的原料制成:白扁豆花1-2、郁李仁2-2.5、藿香3-3.4、火把花1.5-2、咖啡豆10-11、柚子皮6-7、薏仁油0.2-0.3;
制备方法为:(1)将白扁豆花、郁李仁、藿香、火把花加4-5倍的水煎煮40-50分钟,过滤除渣得提取液;
(2)将咖啡豆、柚子皮与提取液混合送入蒸锅中大火蒸10-11分钟后将咖啡豆、柚子皮取出,烘干后粉碎,加4-5倍的水小火煮制30-40分钟用纱布过滤,所得滤液与剩余物料混合拌匀,即得。
2.根据权利要求1所述的鸡骨米酒大米的制备方法,其特征在于包括以下步骤:
(1)将灵芝、人参花、陈皮、夏枯草、决明子、葛花、打火草、马耳草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;;
(2)将杏仁炒香,加一倍的提取液研磨匀质,与鸡蛋液、米酒混合拌匀,隔水大火蒸10-15分钟后出料,经冷冻干燥后研成粉末,得酒味鸡蛋粉;
(3)将鸡骨加3-4倍的水大火煮制20-25分钟后将过滤除渣,收集滤液;将土豆去皮、切块,与龙眼肉混合,加滤液打浆,大火煮沸后过滤除渣,得果蔬鸡骨汤;
(4)将大米送入锅中,小火炒香后加入酒味鸡蛋粉、果蔬鸡骨汤与剩余物料,继续小火炒制10-15分钟后出锅,将大米洗净后烘干,即得。
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