CN103815248A - 一种香辣海鲜糯米粉及其制备方法 - Google Patents
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Abstract
一种香辣海鲜糯米粉及其制备方法,其特征在于由下列重量份的原料制成:糯米400-430、橘络1-1.5、黄筒花1.8-2、勿忘我1.3-1.7、牛大力2-2.2、莪术1-1.3、荛花根1.7-1.9、人参芦2-2.3、辣椒7-8、山药20-21、扇贝肉70-75、茶籽4-5、红曲米10-12、樱桃冻干粉20-22、营养添加剂8-9。本发明添加了辣椒,香辣爽口,可增进食欲,同时添加的扇贝肉则使得本发明味道鲜美,而茶籽则可赋予本发明独特的茶香,此外本发明还添加了多种中草药,具有保健功能,经常食用可达到补肝益肾、延缓衰老、强筋活络、提高免疫力的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种糯米粉,尤其涉及一种香辣海鲜糯米粉及其制备方法。
背景技术
糯米粉是由糯米为原料制成,可用来制作汤团、元宵之类食品和家庭小吃。目前市场上销售的糯米粉的种类繁多,但多不具有保健功能,已不能满足消费者的需求。
发明内容
本发明的目的是提供一种香辣海鲜糯米粉及其制备方法,本发明具有风味独特,营养丰富的特点。
本发明所采用的技术方案是:
一种香辣海鲜糯米粉,其特征在于由下列重量份的原料制成:
糯米400-430、橘络1-1.5、黄筒花1.8-2、勿忘我1.3-1.7、牛大力2-2.2、莪术1-1.3、荛花根1.7-1.9、人参芦2-2.3、辣椒7-8、山药20-21、扇贝肉70-75、茶籽4-5、红曲米10-12、樱桃冻干粉20-22、营养添加剂8-9;
所述营养添加剂由下列重量份的原料制成:麦冬1-1.5、薰衣草1.7-1.9、参须0.8-1、米碎花1.2-1.4、豆腐乳5-6、梨子6-7、毛豆20-22、甘蔗汁5-6;
制备方法为:(1)将麦冬、薰衣草、参须、米碎花加4-5倍的水文火煎煮30-35分钟,过滤除渣,收集滤液;将毛豆与滤液混合入锅,小火炒至锅底干燥时出料,研成粉末;
(2)取梨子果肉,与豆腐乳、甘蔗汁混合打浆,小火加热熬成糊状,经冷冻干燥研成粉末,然后与步骤(1)所得物料混合拌匀,即得。
所述的香辣海鲜糯米粉的制备方法,其特征在于包括以下步骤:
(1)将橘络、黄筒花、勿忘我、牛大力、莪术、荛花根、人参芦加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将辣椒打浆,过滤除渣的辣椒汁;将山药去皮、切块,上屉蒸熟后打成泥,加辣椒汁在60-65℃下焖制30-35分钟,再经冷冻干燥研成粉末;
(3)将扇贝肉送入油锅,小火加热榨干水分后捞出、沥干,剁成细茸,得扇贝肉茸;将茶籽炒香,加3-4倍的水大火煮沸,过滤除渣,所得滤液与扇贝肉茸混合拌匀,烘干后进行超微粉碎;
(4)将糯米、红曲米、药液混合入锅,小火炒至锅底干燥后出锅,研成粉末,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
本发明中的米碎花为山茶科植物,荛花根为瑞香科植物荛花的根。
本发明的有益效果为:
本发明添加了辣椒,香辣爽口,可增进食欲,同时添加的扇贝肉则使得本发明味道鲜美,而茶籽则可赋予本发明独特的茶香,此外本发明还添加了多种中草药,具有保健功能,经常食用可达到补肝益肾、延缓衰老、强筋活络、提高免疫力的功效。
具体实施方式
一种香辣海鲜糯米粉,其特征在于由下列重量份(公斤)的原料制成:
糯米430、橘络1.5、黄筒花1.8、勿忘我1.7、牛大力2.2、莪术1.3、荛花根1.9、人参芦2.3、辣椒8、山药21、扇贝肉75、茶籽5、红曲米12、樱桃冻干粉22、营养添加剂9;
所述营养添加剂由下列重量份(公斤)的原料制成:麦冬1.5、薰衣草1.9、参须0.8、米碎花1.4、豆腐乳5、梨子7、毛豆22、甘蔗汁5;
制备方法为:(1)将麦冬、薰衣草、参须、米碎花加4-5倍的水文火煎煮30-35分钟,过滤除渣,收集滤液;将毛豆与滤液混合入锅,小火炒至锅底干燥时出料,研成粉末;
(2)取梨子果肉,与豆腐乳、甘蔗汁混合打浆,小火加热熬成糊状,经冷冻干燥研成粉末,然后与步骤(1)所得物料混合拌匀,即得。
所述的香辣海鲜糯米粉的制备方法,包括以下步骤:
(1)将橘络、黄筒花、勿忘我、牛大力、莪术、荛花根、人参芦加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将辣椒打浆,过滤除渣的辣椒汁;将山药去皮、切块,上屉蒸熟后打成泥,加辣椒汁在60-65℃下焖制30-35分钟,再经冷冻干燥研成粉末;
(3)将扇贝肉送入油锅,小火加热榨干水分后捞出、沥干,剁成细茸,得扇贝肉茸;将茶籽炒香,加3-4倍的水大火煮沸,过滤除渣,所得滤液与扇贝肉茸混合拌匀,烘干后进行超微粉碎;
(4)将糯米、红曲米、药液混合入锅,小火炒至锅底干燥后出锅,研成粉末,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
Claims (2)
1.一种香辣海鲜糯米粉,其特征在于由下列重量份的原料制成:
糯米400-430、橘络1-1.5、黄筒花1.8-2、勿忘我1.3-1.7、牛大力2-2.2、莪术1-1.3、荛花根1.7-1.9、人参芦2-2.3、辣椒7-8、山药20-21、扇贝肉70-75、茶籽4-5、红曲米10-12、樱桃冻干粉20-22、营养添加剂8-9;
所述营养添加剂由下列重量份的原料制成:麦冬1-1.5、薰衣草1.7-1.9、参须0.8-1、米碎花1.2-1.4、豆腐乳5-6、梨子6-7、毛豆20-22、甘蔗汁5-6;
制备方法为:(1)将麦冬、薰衣草、参须、米碎花加4-5倍的水文火煎煮30-35分钟,过滤除渣,收集滤液;将毛豆与滤液混合入锅,小火炒至锅底干燥时出料,研成粉末;
(2)取梨子果肉,与豆腐乳、甘蔗汁混合打浆,小火加热熬成糊状,经冷冻干燥研成粉末,然后与步骤(1)所得物料混合拌匀,即得。
2.根据权利要求1所述的香辣海鲜糯米粉的制备方法,其特征在于包括以下步骤:
(1)将橘络、黄筒花、勿忘我、牛大力、莪术、荛花根、人参芦加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将辣椒打浆,过滤除渣的辣椒汁;将山药去皮、切块,上屉蒸熟后打成泥,加辣椒汁在60-65℃下焖制30-35分钟,再经冷冻干燥研成粉末;
(3)将扇贝肉送入油锅,小火加热榨干水分后捞出、沥干,剁成细茸,得扇贝肉茸;将茶籽炒香,加3-4倍的水大火煮沸,过滤除渣,所得滤液与扇贝肉茸混合拌匀,烘干后进行超微粉碎;
(4)将糯米、红曲米、药液混合入锅,小火炒至锅底干燥后出锅,研成粉末,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
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CN104171835A (zh) * | 2014-07-10 | 2014-12-03 | 安徽光明槐祥工贸集团有限公司 | 一种海鲜保健米粉的制备方法 |
CN104187306A (zh) * | 2014-07-23 | 2014-12-10 | 安徽省怀远县三源食品有限责任公司 | 一种樱花糯米粉及其加工方法 |
CN105557871A (zh) * | 2014-10-17 | 2016-05-11 | 江门市禾盛生物技术有限公司 | 一种牛大力糕点及其制作方法 |
CN105558469A (zh) * | 2014-10-17 | 2016-05-11 | 江门市禾盛生物技术有限公司 | 一种牛大力叶子糕及其制作方法 |
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