CN103815268A - 一种海鲜风味玉米粉及其制备方法 - Google Patents
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Abstract
一种海鲜风味玉米粉及其制备方法,其特征在于由下列重量份的原料制成:玉米粒200-220、南瓜花1-2、菊花2-3、枸杞子1-2、罗汉果花0.8-1、槐实1-1.2、腰子草1-1.5、芨芨草花2-3、橙汁12-13、虾籽4-5、火腿肠20-24、果酱10-11、莼菜2-3、白菜3-4、豌豆8-10、扇贝肉60-65、营养添加剂7-8。本发明甜味适中,入口爽滑,且由于添加了海鲜,使得本发明味道鲜美,风味独特,同时,本发明还添加了多种中草药,具有保健功能,经常食用可达到滋补肝肾、理气养血、降血脂的功效,此外,本发明储存、食用方便,是一种绿色食品。
Description
技术领域
本发明属于食品加工技术领域,涉及一种玉米粉,尤其涉及一种海鲜风味玉米粉及其制备方法。
背景技术
玉米粉营养丰富,广受消费者喜爱。目前,市场上销售的玉米粉口味单一,且多不具有保健功能,已不能满足于消费者的需求。
发明内容
本发明的目的是提供一种海鲜风味玉米粉及其制备方法,本发明具有香郁可口,营养健康的特点。
本发明所采用的技术方案是:
一种海鲜风味玉米粉,其特征在于由以下重量份的原料制成:
玉米粒200-220、南瓜花1-2、菊花2-3、枸杞子1-2、罗汉果花0.8-1、槐实1-1.2、腰子草1-1.5、芨芨草花2-3、橙汁12-13、虾籽4-5、火腿肠20-24、果酱10-11、莼菜2-3、白菜3-4、豌豆8-10、扇贝肉60-65、营养添加剂7-8;
所述营养添加剂由下列重量份原料制成:佛手花1-1.2、肉苁蓉1-2、梅花0.8-1、山药12-15、酸梅1-2、芒果2-3、柚子皮1-2、大米30-35;
制备方法为:(1)将佛手花、肉苁蓉、梅花加4-5倍的水文火煎煮25-30分钟,过滤除渣,收集滤液;将山药去皮,送入蒸锅大火蒸20-30分钟后取出,捣成泥,加入滤液拌匀,烘干后研成粉末;
(2)取酸梅、芒果果肉,与柚子皮混合,加一倍的水打浆,所得浆液与大米混合入锅,小火炒至锅底干燥后出料,研成粉末,然后与步骤(1)所得物料混合拌匀,即得。
所述的海鲜风味玉米粉的制备方法,其特征在于包括以下步骤:
(1)将南瓜花、菊花、枸杞子、罗汉果花、槐实、腰子草、芨芨草花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将虾籽入锅,大火炒熟后出锅,加橙汁研磨匀质,再经喷雾干燥制成粉末;
(3)将火腿肠切片,与玉米粒混合入锅,加3-4倍的水大火煮沸后打浆,然后加入果酱、药液,小火熬成糊状,烘干后研成粉末;
(4)将莼菜、白菜加4-5的水打浆,过滤除渣,得蔬菜汁;将豌豆炒香,加蔬菜汁研磨匀质,然后与扇贝肉混合入锅,大火加热,翻炒10-12分钟,然后将扇贝肉取出洗净,烘干后粉碎,与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
本发明中的腰子草为兰科植物蛇尾草的块根及全草,芨芨草花为禾本科植物芨芨草的花。
本发明的有益效果为:
本发明甜味适中,入口爽滑,且由于添加了海鲜,使得本发明味道鲜美,风味独特,同时,本发明还添加了多种中草药,具有保健功能,经常食用可达到滋补肝肾、理气养血、降血脂的功效,此外,本发明储存、食用方便,是一种绿色食品。
具体实施方式
一种海鲜风味玉米粉,其特征在于由以下重量份(公斤)的原料制成:
玉米粒200、南瓜花1、菊花3、枸杞子2、罗汉果花0.8、槐实1.2、腰子草1.5、芨芨草花3、橙汁13、虾籽4、火腿肠24、果酱11、莼菜3、白菜4、豌豆8、扇贝肉65、营养添加剂8;
所述营养添加剂由下列重量份(公斤)原料制成:佛手花1.2、肉苁蓉2、梅花0.8、山药15、酸梅2、芒果2、柚子皮2、大米35;
制备方法为:(1)将佛手花、肉苁蓉、梅花加4-5倍的水文火煎煮25-30分钟,过滤除渣,收集滤液;将山药去皮,送入蒸锅大火蒸20-30分钟后取出,捣成泥,加入滤液拌匀,烘干后研成粉末;
(2)取酸梅、芒果果肉,与柚子皮混合,加一倍的水打浆,所得浆液与大米混合入锅,小火炒至锅底干燥后出料,研成粉末,然后与步骤(1)所得物料混合拌匀,即得。
所述的海鲜风味玉米粉的制备方法,包括以下步骤:
(1)将南瓜花、菊花、枸杞子、罗汉果花、槐实、腰子草、芨芨草花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将虾籽入锅,大火炒熟后出锅,加橙汁研磨匀质,再经喷雾干燥制成粉末;
(3)将火腿肠切片,与玉米粒混合入锅,加3-4倍的水大火煮沸后打浆,然后加入果酱、药液,小火熬成糊状,烘干后研成粉末;
(4)将莼菜、白菜加4-5的水打浆,过滤除渣,得蔬菜汁;将豌豆炒香,加蔬菜汁研磨匀质,然后与扇贝肉混合入锅,大火加热,翻炒10-12分钟,然后将扇贝肉取出洗净,烘干后粉碎,与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
Claims (2)
1.一种海鲜风味玉米粉,其特征在于由以下重量份的原料制成:
玉米粒200-220、南瓜花1-2、菊花2-3、枸杞子1-2、罗汉果花0.8-1、槐实1-1.2、腰子草1-1.5、芨芨草花2-3、橙汁12-13、虾籽4-5、火腿肠20-24、果酱10-11、莼菜2-3、白菜3-4、豌豆8-10、扇贝肉60-65、营养添加剂7-8;
所述营养添加剂由下列重量份原料制成:佛手花1-1.2、肉苁蓉1-2、梅花0.8-1、山药12-15、酸梅1-2、芒果2-3、柚子皮1-2、大米30-35;
制备方法为:(1)将佛手花、肉苁蓉、梅花加4-5倍的水文火煎煮25-30分钟,过滤除渣,收集滤液;将山药去皮,送入蒸锅大火蒸20-30分钟后取出,捣成泥,加入滤液拌匀,烘干后研成粉末;
(2)取酸梅、芒果果肉,与柚子皮混合,加一倍的水打浆,所得浆液与大米混合入锅,小火炒至锅底干燥后出料,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所述的海鲜风味玉米粉的制备方法,其特征在于包括以下步骤:
(1)将南瓜花、菊花、枸杞子、罗汉果花、槐实、腰子草、芨芨草花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将虾籽入锅,大火炒熟后出锅,加橙汁研磨匀质,再经喷雾干燥制成粉末;
(3)将火腿肠切片,与玉米粒混合入锅,加3-4倍的水大火煮沸后打浆,然后加入果酱、药液,小火熬成糊状,烘干后研成粉末;
(4)将莼菜、白菜加4-5的水打浆,过滤除渣,得蔬菜汁;将豌豆炒香,加蔬菜汁研磨匀质,然后与扇贝肉混合入锅,大火加热,翻炒10-12分钟,然后将扇贝肉取出洗净,烘干后粉碎,与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
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