CN103918971B - 一种特色风味的地方小吃娃娃鱼及其制备方法 - Google Patents
一种特色风味的地方小吃娃娃鱼及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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Abstract
本发明公开了一种特色风味的地方小吃娃娃鱼及其制备方法,其主要是由主料绿豆淀粉、红薯淀粉、玉米淀粉及辅料白砂糖、酸味剂、辣椒油、山奈、干贝及色料菠菜汁、胡萝卜汁按一定重量配比制备而成,本发明制作工艺精细,选料独特,营养丰富,美味爽口。
Description
技术领域
本发明涉及一种特色小吃,确切的说是一种地方特色的小吃娃娃鱼及其制备方法。
背景技术
娃娃鱼是一种地方小吃,传统的做法是选用红薯淀粉制成,因其红薯淀粉的滑腻、爽口,而爱到人们的喜爱,但其存在的缺陷一是用料单一,仅此一种红薯淀粉缺少人体必需的多种营养成份,食后也只能充饥,解决温饱而已,二是品种单调,制出的全都是乳白色的面疙瘩。
发明内容
因此,人们对富有营养价值的娃娃鱼小吃存在极大的需求,至今为止,还没有发现关于本发明的有关报道,本发明人经过反复的研究试验,终于成功的摸索出一种特色小吃娃娃鱼的制备方法,从而完成了本发明。
本发明的目的就是提供一种具有特色风味的小吃娃娃鱼。
本发明的另一个目的就是提供了该特色风味小吃娃娃鱼的制备方法。
本发明是选用主料绿豆淀粉、红薯淀粉、玉米淀粉;辅料:白砂糖、酸味剂、辣椒油、山奈、草果、丁香、干贝;色料:绿色菠菜汁、黄色胡萝卜汁;原色银耳粉、黑色黑木耳粉,核桃粉、芝麻、清热系列水果料及料包进行配制的,将这些原料组合制备,使其达到具有风味小吃的特色效果。其中绿豆淀粉是由绿豆用水浸涨磨碎后,沉淀而成的,粘性足,吸水性小,色洁白而有光泽。绿豆淀粉具有抗菌抑菌、降血脂、抗肿瘤、解毒作用等,绿豆淀粉中含有相当数量的低聚糖 (戊聚糖、半乳聚糖等),对于肥胖者和糖尿病患者有辅助治疗的作用。经常食用绿豆淀粉可改善肠道菌群,减少有害物质吸收,预防某些癌症。红薯淀粉,中文名:红薯淀粉,外文名:Sweet potato starch,原料:鲜红薯和红薯干,红薯,又称山芋、地瓜,含有丰富的糖质、维生素、矿物质、食物纤维等。红薯中的胡萝卜素、维生素B1 等多种维生素,为维持人体健康所必需。红薯不但营养均衡,而且具有鲜为人知的防止亚健康、减肥、健美和抗癌等作用。红薯含有丰富的淀粉、维生素、纤维素等人体必需的 营养成分,还含有丰富的镁、磷、钙、硒等矿物元素和亚油酸等。这些物质能保持血管弹性,并且还是一种理想的减肥食品。玉米淀粉(corn starch),又称玉蜀黍淀粉。俗名六谷粉,白色微带淡黄色的粉末,玉米是世界公认的“黄金作物”,其脂肪、磷元素、维生素B2的含量居谷类食物之首;玉米面中含有亚油酸和维生素E,能使人体内胆固醇水平降低,从而减少动脉硬化的发生;玉米面中含钙、铁质较多,可防止高血压、冠心病;现代医学研究表明,玉米面中有丰富的谷胱甘肽,这是一种抗癌因子,在人体内能与多种外来的化学致癌物质相结合,使其失去毒性,然后通过消化道排出体外。粗磨的玉米面中含有大量的赖氨酸,可抑制肿瘤生长;玉米面还含有微量元素硒,硒能加速人体内氧化物分解,抑制恶性肿瘤;玉米面中丰富的膳食纤维,能促进肠蠕动,缩短食物通过消化道的时间,减少有毒物质的吸收和致癌物质对结肠的刺激,因而可减少结肠癌的发生。白砂糖性味甘平,润肺生津,有治肺咳嗽,口干燥喝的功能。酸味剂(acidulants)是能够赋予食品酸味并控制微生物生长的食品添加剂,是酸度调剂(acidityregulators)的一种[1]。酸味剂食品中的主要调味料,有增进食欲、促进消化吸收的作用。除去调酸味以外,兼有提高酸度、改善食品风味、抑制菌类(防腐)、防褐变、缓冲、螯合等作用。中国现已批准许可使用酸味剂的有:柠檬酸、乳酸、磷酸、酒石酸、苹果酸、偏酒石酸、乙酸、盐酸、己二酸、富马酸、氢氧化钠、碳酸钾、碳酸钠、柠檬酸钠、柠檬酸酸钾、碳酸氢三钠、柠檬酸一钠等17种。酸味剂与其他调味剂配合使用,可以调节食品的口味,灵活地、科学地使用酸味剂,不仅可以起到调味作用,使食品产品具备最佳的风味和口感,还可改善杀菌条件,在食品生产工艺中发挥着不可或缺的独特作用。辣椒油温中散寒,开胃,消食。山奈可消食止痛,草果能燥湿除寒,祛痰截疟,化积消食,丁香暖肾,降逆。干贝即扇贝的干制品,其味道、色泽、形态与海参、鲍鱼不相上下,古人云:食后三日,犹觉鸡虾乏味,可见干贝之鲜美非同一盘,将山奈、草果、丁香、干贝混合搅拌粉碎成细粉。菠菜汁是将新鲜的菠菜叶切碎,放入烧开的开水中,用小火煮5分钟,再把火闭了闷15分钟,捞出放到纱布上挤汁。胡萝卜汁是将新鲜胡萝卜研碎压榨挤汁而成的一种蔬菜汁。胡萝卜汁营养丰富,具有明目、美容、降血糖、降血压、抗肺癌等多种功效,尤其适宜癌症、高血压、夜盲症、干眼症患者、营养不良、食欲不振者、皮肤粗糙者饮用。银耳粉的制作工艺与黑木耳粉相同,具有美白祛斑、防皱,补脾开胃,益气清肠,安眠健胃,补脑,养阴清热、补肾,润肺,生津止咳,提神补血的功效,能提高肝脏解毒能力,保护肝脏。长期服用可以润肤,并有祛除脸部黄褐斑、雀斑的功效。银耳的药用价值在于银耳能入肺、脾、胃、肾、大肠五经。即可生津防燥、滋阴润肺、强心健脑:又可益气清肠、补脾开胃、平肝安神、润喉护嗓。因此,常食银耳,可改善心、肺功能,使部分高血脂病人的血胆固醇和甘油三酯下降;尝食银耳,可增强机体免疫能力,抑制癌细胞的生长;银耳又叫白木耳。它被人们誉为“菌中之冠”,既是名贵的营养滋补佳品,又是扶正强壮之补药。历代皇家贵族将银耳视为“延年益寿之品”、“长生不老良药”。黑木耳粉是经浸泡消毒、粗选、水洗、脱水、干燥、粉碎等环节制成的,具有营养价值和药用价值,黑木耳中所含的蛋白质、脂肪、糖类,不仅是人体必需的营养成分,也是美容的物质基础。其胡萝卜素进入人体后,转变成维生素A,有润泽皮肤毛发的作用。卵磷脂在体内可使体内脂肪呈液质状态,有利于脂肪在体内完全消耗,带动体内脂肪运动,使脂肪分布合理,形体匀称。纤维素促进肠蠕动,促进脂肪排泄,有利于减肥。黑木耳的减肥作用一般通过木耳粉来实现。核桃粉产品属于固体饮料类,优质核桃粉采用优质核桃仁、白砂糖、全脂乳粉为主要原料,经核桃仁浸泡、研磨、浆渣分离(去除苦涩的褐色外皮)、脱腥、配料、均质、浓缩杀菌、喷雾干燥制成,核桃堪称抗氧化之“王”,核桃的营养价值非常的之高。美国饮食协会建议人们,每周最好吃两三次核桃,尤其中老年人和绝经期妇女,因为核桃中所含的精氨酸、油酸、抗氧化物质等对保护心血管,预防冠心病、中风、老年痴呆等是颇有裨益的。芝麻含有大量的脂肪和蛋白质,还有膳食纤维、维生素B1.B2.尼克酸、维生素E、卵磷脂、钙、铁、镁等营养成分;芝麻中的亚油酸有调节胆固醇的作用。芝麻中含有丰富的维生素E,能防止过氧化脂质对皮肤的危害,抵消或中和细胞内有害物质游离基的积聚,可使皮肤白皙润泽,并能防止各种皮肤炎症。芝麻还具有养血的功效,可以治疗皮肤干枯、粗糙、令皮肤细腻光滑、红润光泽。清热系列水果料中的苹果、梨、桃、桔子、菠萝、草莓、猕猴桃、樱桃、西红柿、西瓜、香瓜、哈蜜瓜、葡萄、石榴、荔枝、香蕉中含有人体所需的蛋白质、脂肪、碳水化合物、粗纤维、钙、磷、铁、胡萝卜素、硫胺素、核黄素、尼克酸、柠檬酸、苹果酸、果糖,同时还具有生津、润肺、活血、消积、开胃、清热、醒酒的功能,将这些新鲜果料分别洗净榨汁鲜用,其中葡萄、石榴、荔枝挤压取汁,香蕉则取其果肉配用。
本发明选料精细,制作工艺独特,营养丰富,美味爽口。
本发明组分的用量也是发明人经过大量的摸索试验获得的,各原料的用量在下述重量范围内都具有较好的口感效果。
1、主料
绿豆淀粉 200-300克 红薯淀粉 400-600克 玉米淀粉 300-400克
2、辅料
白砂糖 30-50克 酸味剂 10-20克 辣椒油 8-16克
山奈 8-10克 草果 8-10克 丁香 4-6克
干贝 1-2克
3、色料
菠菜汁 10-20克 胡萝卜汁 10-20克 银耳粉 10-20克
核桃粉 10-20克 黑木耳粉 10-20克 芝麻 10-20克
4、清热系列水果料
苹果汁、梨汁、桃汁、桔子汁、菠萝汁、草莓汁、猕猴桃汁、樱桃汁、西红柿汁、西瓜汁、香瓜汁、哈蜜瓜汁、葡萄汁、石榴汁、荔枝汁分别为20-40克,香蕉果肉20-40克。
5、料包
蒜味包 10-30克 辣味包 10-30克 咸菜包 20-30克
酸菜包 20-30克
具体实施方式:
本发明的制备方法
1、甜味娃娃鱼的制备
(1)将所述重量的绿豆淀粉、红薯淀粉、玉米淀粉、核桃粉、白砂糖混合搅拌均匀,用水稀释后,倒入按重量比为1:6煮开的沸水中,迅速搅拌,直到煮成粘稠的糊状,要不停的搅拌,防止糊锅;
(2)将煮熟的粉糊倒入漏勺或带孔眼的漏桶或漏盘内,滴入冷开水或纯净水中,即成蝌蚪形状的甜味娃娃鱼;
(3)捞出蝌蚪状甜味娃娃鱼,放入冰箱中冷藏10-15分钟后,即可取出包装,每份500克或盛入杯、碗中即可食用。
2、酸味娃娃鱼的制备
(1)将所述重量的绿豆淀粉、红薯淀粉、玉米淀粉和山奈、草果、丁香、干贝混合粉、酸味剂中的一种或色料中的绿色菠菜汁、黄色胡萝卜汁,银耳粉,黑色黑木耳粉、核桃粉、芝麻其中的一种,混合搅拌均匀,用水稀释后,倒入按重量比为1:6煮开的沸水中,迅速搅拌,直到煮成粘稠的糊状,要不停的搅拌,防止糊锅;
(2)将煮熟的粉糊倒入漏勺或带孔眼的漏桶或漏盘内,滴入冷开水或纯净水中,即成蝌蚪形状的酸味娃娃鱼;
(3)捞出蝌蚪状酸味娃娃鱼,放入冰箱中冷藏10-15分钟后,即可取出包装,每份500克或盛入杯、碗中加入不同的料包,调匀即可食用。
3、辣味娃娃鱼的制备
(1)将所述重量的绿豆淀粉、红薯淀粉、玉米淀粉和山奈、草果、丁香、干贝混合粉、辣椒油或色料中的绿色菠菜汁、黄色胡萝卜汁,银耳粉,黑色黑木耳粉、核桃粉、芝麻其中的一种,混合搅拌均匀,用水稀释后,倒入按重量比为1:6煮开的沸水中,迅速搅拌,直到熬成粘稠的糊状,要不停的搅拌,防止糊锅;
(2)将煮熟的粉糊倒入漏勺或带孔眼的漏桶或漏盘内,滴入冷开水或纯净水中,即成蝌蚪形状的辣味娃娃鱼;
(3)捞出蝌蚪状辣味娃娃鱼,放入冰箱中冷藏10-15分钟后,即可取出包装,每份500克或盛入杯、碗中加入不同的料包,调匀即可食用。
4、水果料娃娃鱼的制备
(1)将所述重量的绿豆淀粉、红薯淀粉、玉米淀粉和苹果汁、梨汁、桃汁、桔子汁、菠萝汁、草莓汁、猕猴桃汁、樱桃汁、西红柿汁、西瓜汁、香瓜汁、哈蜜瓜汁、葡萄汁、石榴汁、荔枝汁或香蕉果肉其中的一种,混合搅拌均匀,用水稀释后,倒入按重量比为1:6煮开的沸水中,迅速搅拌,直到熬成粘稠的糊状,要不停的搅拌,防止糊锅;
(2)将煮熟的粉糊倒入漏勺或带孔眼的漏桶或漏盘内,滴入冷开水或纯净水中,即成蝌蚪形状的水果味娃娃鱼;
(3)捞出蝌蚪状的水果味娃娃鱼,放入冰箱中冷藏10-15分钟后,即可取出包装,每份500克或盛入杯、碗中食用。
5、料包的制备
(1)蒜味包:新鲜大蒜制成的蒜片或蒜泥,每包10-30克;
(2)辣味包:干红辣椒及五香粉混合制成的辣味粉,每包10-30克;
(3)咸菜包:腌制的榨菜丝、大头菜丝或胡萝卜丝,每包20-30克;
(4)酸菜包:腌制的青菜或瓜果丝、丁,每包20-30克。
Claims (1)
1.一种特色风味的地方小吃娃娃鱼,其特征在于:其由下述重量范围的原料制成:
(1)主料
绿豆淀粉 200-300克 红薯淀粉 400-600克 玉米淀粉 300-400克;
(2)辅料
白砂糖 30-50克 酸味剂 10-20克 辣椒油 8-16克
山奈 8-10克 草果 8-10克 丁香 4-6克
干贝 1-2克;
(3)色料
菠菜汁 10-20克 胡萝卜汁 10-20克 银耳粉 10-20克
核桃粉 10-20克 黑木耳粉 10-20克 芝麻 10-20克;
(4)清热系列水果料:
苹果汁、梨汁、桃汁、桔子汁、菠萝汁、草莓汁、猕猴桃汁、樱桃汁、西红柿汁、西瓜汁、香瓜汁、哈蜜瓜汁、葡萄汁、石榴汁、荔枝汁分别为20-40克,香蕉果肉20-40克;
(5)料包
蒜味包 10-30克 辣味包 10-30克 咸菜包 20-30克
酸菜包 20-30克;
制备方法如下:
(一)甜味娃娃鱼的制备
(1)将所述重量的绿豆淀粉、红薯淀粉、玉米淀粉、核桃粉、白砂糖混合搅拌均匀,用水稀释后,倒入按重量比为1:6煮开的沸水中,迅速搅拌,直到煮成粘稠的糊状,要不停的搅拌,防止糊锅;
(2)将煮熟的粉糊倒入漏勺或带孔眼的漏桶或漏盘内,滴入冷开水或纯净水中即成蝌蚪形状的甜味娃娃鱼;
(3)捞出蝌蚪状甜味娃娃鱼,放入冰箱中冷藏10-15分钟后,即可取出包装,每份500克或盛入杯、碗中食用;
(二)酸味娃娃鱼的制备
(1)将所述重量的绿豆淀粉、红薯淀粉、玉米淀粉和山奈、草果、丁香、干贝、酸味剂中的一种或色料中的绿色菠菜汁、黄色胡萝卜汁、银耳粉、黑色黑木耳粉、核桃粉、芝麻其中的一种、混合搅拌均匀,用水稀释后,倒入按重量比为1:6煮开的沸水中,迅速搅拌,直到煮成粘稠的糊状,要不停的搅拌,防止糊锅;
(2)将煮熟的粉糊倒入漏勺或带孔眼的漏桶或漏盘内,滴入冷开水或纯净水中,即成蝌蚪形状的酸味娃娃鱼;
(3)捞出蝌蚪状酸味娃娃鱼,放入冰箱中冷藏10-15分钟后,即可取出包装,每份500克或盛入杯、碗中加入酸菜包,调匀食用;
(三)辣味娃娃鱼的制备
(1)将所述重量的绿豆淀粉、红薯淀粉、玉米淀粉和山奈、草果、丁香、干贝、辣椒油或色料中的绿色菠菜汁、黄色胡萝卜汁、银耳粉、黑色黑木耳粉、核桃粉、芝麻其中的一种、混合搅拌均匀,用水稀释后,倒入按重量比为1:6煮开的沸水中,迅速搅拌,直到熬成粘稠的糊状,要不停的搅拌,防止糊锅;
(2)将煮熟的粉糊倒入漏勺或带孔眼的漏桶或漏盘内,滴入冷开水或纯净水中,即成蝌蚪形状的辣味娃娃鱼;
(3)捞出蝌蚪状辣味娃娃鱼,放入冰箱中冷藏10-15分钟后,即可取出包装,每份500克或盛入杯、碗中加入辣味包,调匀食用;
(四)水果料娃娃鱼的制备
(1)将所述重量的绿豆淀粉、红薯淀粉、玉米淀粉和苹果汁、梨汁、桃汁、桔子汁、菠萝汁、草莓汁、猕猴桃汁、樱桃汁、西红柿汁、西瓜汁、香瓜汁、哈蜜瓜汁、葡萄汁、石榴汁、荔枝汁或香蕉果肉其中的一种,混合搅拌均匀,用水稀释后,倒入按重量比为1:6煮开的沸水中,迅速搅拌,直到熬成粘稠的糊状,要不停的搅拌,防止糊锅;
(2)将煮熟的粉糊倒入漏勺或带孔眼的漏桶或漏盘内,滴入冷开水或纯净水中,即成蝌蚪形状的水果味娃娃鱼;
(3)捞出蝌蚪状的水果味娃娃鱼,放入冰箱中冷藏10-15分钟后,即可取出包装,每份500克或盛入杯、碗中食用;
(五)料包的制备
(1)蒜味包:新鲜大蒜制成的蒜片或蒜泥,每包10-30克;
(2)辣味包:干红辣椒及五香粉混合制成的辣味粉,每包10-30克;
(3)咸菜包:腌制的榨菜丝、大头菜丝或胡萝卜丝,每包20-30克;
(4)酸菜包:腌制的青菜或瓜果丝、丁,每包20-30克。
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