CN103815453A - 一种松脆卤味花生及其制备方法 - Google Patents

一种松脆卤味花生及其制备方法 Download PDF

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CN103815453A
CN103815453A CN201410034399.5A CN201410034399A CN103815453A CN 103815453 A CN103815453 A CN 103815453A CN 201410034399 A CN201410034399 A CN 201410034399A CN 103815453 A CN103815453 A CN 103815453A
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姜阔
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Wuhe County Roc Food And Drink Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
    • 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
    • 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
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
    • 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

本发明公开了一种松脆卤味花生，由下列重量份的原料制成：花生米100-110、艾叶13-18、咸鸭蛋黄5-10、鸡粉3-4、小麦粉10-13、葵花籽油6-7、香叶1-2、八角1-2、老抽3-4、盐3-4、白糖4-5、苏子1-2、宽筋藤1-2、安息香1-3、仙桃草1-2、食品添加剂1-2、水适量；本发明的花生，采用优质花生米作为主原料，制得的花生松脆可口，卤味十足。添加的艾叶具有温经止血、散寒止痛、降湿杀虫的功效。葵花籽油具有降血压、延年益寿、美容养颜、调节新陈代谢等作用。宽筋藤为防已科植物中华青牛胆的茎，味甘、苦、涩、辛，性润、凉，具有舒筋活络、祛风除湿的作用。安息香为安息香科植物安息香和越南安息香的树脂，味辛，性平、无毒，具有开窍醒神、豁痰辟秽、行气活血、止痛的作用。

Description

一种松脆卤味花生及其制备方法
技术领域
本发明涉及一种食品及其工艺技术领域，特别涉及一种松脆卤味花生及其制备方法。
背景技术
我国是粮食大国，自然也是最大的花生生产国，在世界花生的生产和贸易中占有极为重要的地位。花生是一种草本植物，花生具有很高的营养价值，内含丰富的脂肪、蛋白质矿和物质含量，特别是含有人体必须的氨基酸，有促进脑细胞发育，增强记忆的功能。花生中的维生素K有止血作用，维生素E和一定量的锌，能增强记忆、抗老化、延缓脑功能衰退、滋润皮肤的作用，维生素C有降低胆固醇的作用，有助于防治动脉硬化、高血压和冠心病，抵制癌细胞生长和抗衰老的防病保健功能。
发明内容
本发明弥补了现有技术的不足，提供一种松脆卤味花生及其制备方法。
本发明的技术方案如下：
本发明花生由下列重量份的原料制成：花生米100-110、艾叶13-18、咸鸭蛋黄5-10、鸡粉3-4、小麦粉10-13、葵花籽油6-7、香叶1-2、八角1-2、老抽3-4、盐3-4、白糖4-5、苏子1-2、宽筋藤1-2、安息香1-3、仙桃草1-2、食品添加剂1-2、水适量；
所述食品添加剂由下列重量份的原料制成：花生30-40、栗子20-30、蟹黄15-20、芹菜20-25、红萝卜缨10-15、桑葚20-25、螺旋藻粉6-8、峨参叶3-4、灵芝草2-3、三七4-5、山楂叶5-6、山茱萸3-4、代代花2-3、广木香3-4、糙米汤10-12、水适量；制备方法是将花生、栗子去壳后放入炒锅中翻炒至有香味溢出，研磨成粉，得混合粉；将芹菜、红萝卜缨、桑葚洗净放入榨汁机中打成果汁，加入蟹黄加热至煮沸，再研磨成浆，得混合浆；将峨参叶、灵芝草、三七、山楂叶、山茱萸、代代花、广木香混合，再加入适量水文火煎煮1-2小时，滤掉沉渣，得煎煮液；将所得的混合粉、混合浆、煎煮液、糙米汤以及其它剩余成分混合均匀，小火煮沸、搅拌20-30分钟，冷却、喷雾干燥，即得。
所述花生的制备的具体步骤如下：
（1）将花生米洗净与香叶、八角、老抽、盐、白糖一起放入适量水中，大火煮沸后，文火煎煮1-2小时，取出花生米，沥干，备用；
（2）将苏子、宽筋藤、安息香、仙桃草加入适量水中，文火煎煮1-2小时，滤掉沉渣，得煎煮液；
（3）将艾叶洗净后放入开水中漂烫1-2分钟，取出剁碎，再与咸鸭蛋黄、鸡粉、小麦粉、葵花籽油以及其它剩余成分混合，搅拌均匀，得混合物料；
（4）将步骤1所得的花生米与步骤3的混合物料混合，使每粒花生米都均匀的裹上步骤3的物料，再放入烤箱中烤熟即可。
本发明的有益效果：
本发明的花生，采用优质花生米作为主原料，制得的花生松脆可口，卤味十足。添加的艾叶具有温经止血、散寒止痛、降湿杀虫的功效。葵花籽油具有降血压、延年益寿、美容养颜、调节新陈代谢等作用。宽筋藤为防已科植物中华青牛胆的茎，味甘、苦、涩、辛，性润、凉，具有舒筋活络、祛风除湿的作用。安息香为安息香科植物安息香和越南安息香的树脂，味辛，性平、无毒，具有开窍醒神、豁痰辟秽、行气活血、止痛的作用。
具体实施方案
下面结合以下具体实施方式对本发明作进一步的详细描述：
称取下列重量份（kg）的原料制成：花生米105、艾叶15、咸鸭蛋黄7、鸡粉3、小麦粉12、葵花籽油6、香叶1、八角1、老抽3、盐4、白糖5、苏子1、宽筋藤1、安息香2、仙桃草1、食品添加剂2、水适量；
所述食品添加剂由下列重量份（kg）的原料制成：花生35、栗子25、蟹黄16、芹菜24、红萝卜缨13、桑葚23、螺旋藻粉7、峨参叶3、灵芝草2、三七4、山楂叶5、山茱萸3、代代花2、广木香4、糙米汤12、水适量；制备方法是将花生、栗子去壳后放入炒锅中翻炒至有香味溢出，研磨成粉，得混合粉；将芹菜、红萝卜缨、桑葚洗净放入榨汁机中打成果汁，加入蟹黄加热至煮沸，再研磨成浆，得混合浆；将峨参叶、灵芝草、三七、山楂叶、山茱萸、代代花、广木香混合，再加入适量水文火煎煮2小时，滤掉沉渣，得煎煮液；将所得的混合粉、混合浆、煎煮液、糙米汤以及其它剩余成分混合均匀，小火煮沸、搅拌25分钟，冷却、喷雾干燥，即得。
花生的制备方法的具体步骤如下：
（1）将花生米洗净与香叶、八角、老抽、盐、白糖一起放入适量水中，大火煮沸后，文火煎煮2小时，取出花生米，沥干，备用；
（2）将苏子、宽筋藤、安息香、仙桃草加入适量水中，文火煎煮1.5小时，滤掉沉渣，得煎煮液；
（3）将艾叶洗净后放入开水中漂烫1分钟，取出剁碎，再与咸鸭蛋黄、鸡粉、小麦粉、葵花籽油以及其它剩余成分混合，搅拌均匀，得混合物料；
（4）将步骤1所得的花生米与步骤3的混合物料混合，使每粒花生米都均匀的裹上步骤3的物料，再放入烤箱中烤熟即可。

Claims (2)

1.一种松脆卤味花生，其特征在于，由下列重量份的原料制成：花生米100-110、艾叶13-18、咸鸭蛋黄5-10、鸡粉3-4、小麦粉10-13、葵花籽油6-7、香叶1-2、八角1-2、老抽3-4、盐3-4、白糖4-5、苏子1-2、宽筋藤1-2、安息香1-3、仙桃草1-2、食品添加剂1-2、水适量；
所述食品添加剂由下列重量份的原料制成：花生30-40、栗子20-30、蟹黄15-20、芹菜20-25、红萝卜缨10-15、桑葚20-25、螺旋藻粉6-8、峨参叶3-4、灵芝草2-3、三七4-5、山楂叶5-6、山茱萸3-4、代代花2-3、广木香3-4、糙米汤10-12、水适量；制备方法是将花生、栗子去壳后放入炒锅中翻炒至有香味溢出，研磨成粉，得混合粉；将芹菜、红萝卜缨、桑葚洗净放入榨汁机中打成果汁，加入蟹黄加热至煮沸，再研磨成浆，得混合浆；将峨参叶、灵芝草、三七、山楂叶、山茱萸、代代花、广木香混合，再加入适量水文火煎煮1-2小时，滤掉沉渣，得煎煮液；将所得的混合粉、混合浆、煎煮液、糙米汤以及其它剩余成分混合均匀，小火煮沸、搅拌20-30分钟，冷却、喷雾干燥，即得。
2.根据权利要求书1所述松脆卤味花生，其特征在于，制备方法的具体步骤如下：
（1）将花生米洗净与香叶、八角、老抽、盐、白糖一起放入适量水中，大火煮沸后，文火煎煮1-2小时，取出花生米，沥干，备用；
（2）将苏子、宽筋藤、安息香、仙桃草加入适量水中，文火煎煮1-2小时，滤掉沉渣，得煎煮液；
（3）将艾叶洗净后放入开水中漂烫1-2分钟，取出剁碎，再与咸鸭蛋黄、鸡粉、小麦粉、葵花籽油以及其它剩余成分混合，搅拌均匀，得混合物料；
（4）将步骤1所得的花生米与步骤3的混合物料混合，使每粒花生米都均匀的裹上步骤3的物料，再放入烤箱中烤熟即可。
CN201410034399.5A 2014-01-24 2014-01-24 一种松脆卤味花生及其制备方法 Pending CN103815453A (zh)

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Cited By (4)

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Publication number Priority date Publication date Assignee Title
CN104082800A (zh) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 一种烘烤的香味花生米及其制备方法
CN104161277A (zh) * 2014-06-27 2014-11-26 合肥徽之皇食品集团有限公司 一种可可粉混合烘烤的花生米及其制备方法
CN104286915A (zh) * 2014-08-29 2015-01-21 安徽和县太阳岛食品有限公司 一种鸭蛋黄口味凤爪及其制备方法
CN104522727A (zh) * 2015-02-08 2015-04-22 吴玉军 螺旋藻卤鸡蛋的制作方法

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CN103380919A (zh) * 2013-06-25 2013-11-06 吴瑞凤 一种椒盐花生米生产方法
CN103404907A (zh) * 2013-06-24 2013-11-27 吴瑞凤 一种香辣味雪花花生及其制备方法
CN103478785A (zh) * 2013-09-16 2014-01-01 马天慧 一种糖衣香酥花生的制作方法

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CN103404907A (zh) * 2013-06-24 2013-11-27 吴瑞凤 一种香辣味雪花花生及其制备方法
CN103380919A (zh) * 2013-06-25 2013-11-06 吴瑞凤 一种椒盐花生米生产方法
CN103478785A (zh) * 2013-09-16 2014-01-01 马天慧 一种糖衣香酥花生的制作方法

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104082800A (zh) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 一种烘烤的香味花生米及其制备方法
CN104161277A (zh) * 2014-06-27 2014-11-26 合肥徽之皇食品集团有限公司 一种可可粉混合烘烤的花生米及其制备方法
CN104286915A (zh) * 2014-08-29 2015-01-21 安徽和县太阳岛食品有限公司 一种鸭蛋黄口味凤爪及其制备方法
CN104522727A (zh) * 2015-02-08 2015-04-22 吴玉军 螺旋藻卤鸡蛋的制作方法

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Application publication date: 20140528