CN103932256B - 一种糙米虾饼及其制备方法 - Google Patents
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Abstract
一种糙米虾饼及其制备方法，其特征在于由下列重量份的原料制成：虾仁110-120、菊花5-5.5、郁李仁3-3.5、柏子仁4-4.5、柠条根4-5、谷精草4.5-5、牡荆根2-3、碗花草根2.5-3.5、黄酒10-11、糙米90-95、甜瓜3-4、青果2-3、牛肉20-22、可乐4-5、五香粉5-6、营养添加剂7-8。本发明的虾饼口感好，色泽美观，配方合理科学，其中添加的糙米富含维他命、矿物质与膳食纤维，丰富了本发明的营养，同时也使得本发明米香浓郁，此外，本发明还添加了中草药，具有明目退翳、益气养阴、清热利湿的功效。
Description
技术领域
本发明属于食品加工技术领域，涉及一种虾饼，尤其涉及一种糙米虾饼及其制备方法。
背景技术
虾饼是由生虾肉制成，因其营养丰富，且味道鲜美而广受消费者喜爱。目前市场上销售的虾饼口味单一，且多不具有保健功能，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糙米虾饼及其制备方法，本发明具有口感好，营养健康的特点。
本发明所采用的技术方案是：
一种糙米虾饼，其特征在于由下列重量份的原料制成：
虾仁110-120、菊花5-5.5、郁李仁3-3.5、柏子仁4-4.5、柠条根4-5、谷精草4.5-5、牡荆根2-3、碗花草根2.5-3.5、黄酒10-11、糙米90-95、甜瓜3-4、青果2-3、牛肉20-22、可乐4-5、五香粉5-6、营养添加剂7-8；
所述营养添加剂由下列重量份的原料制成：巴戟天2-3、熟地黄3-3.5、柠檬草3-4、女贞子2-3、绿茶粉3-4、黄豆芽4-5、牛骨8-9、青豆10-12、薏苡仁15-17；
制备方法为：（1）将巴戟天、熟地黄、柠檬草、女贞子、牛骨加4-5倍的水大火熬煮25-30分钟，过滤除渣，得保健牛骨汤；
（2）将黄豆芽加一倍的水打浆，过滤除渣，得豆芽汁；
（3）将青豆、薏苡仁混合入锅，小火炒香后出料，加保健牛骨汤、豆芽汁研磨匀质，小火熬膏，烘干后研成粉末，然后与剩余物料混合拌匀，即得。
所述的糙米虾饼的制备方法，其特征在于包括以下步骤：
（1）将菊花、郁李仁、柏子仁、柠条根、谷精草、牡荆根、碗花草根加6-7倍的水文火煎煮40-50分钟，过滤除渣，得药液；
（2）将糙米、药液、黄酒混合入锅，煮干后得糙米饭；将糙米饭加五香粉打成泥，得糙米泥；
（3）取甜瓜、青果果肉，加一倍的水打浆，过滤除渣，收集滤液；将牛肉切丁，加滤液腌渍3-4小时，入锅大火翻炒8-10分钟后出锅，与可乐混合拌匀，送入烘箱，待含水量降至7-8%时出料，得牛肉粒；
（4）将虾仁打成泥，然后与糙米泥、牛肉粒、剩余物料混合拌匀，挤成直径为4-4.5cm的虾球，压成饼状，送入油锅炸制4-6分钟，即得。
本发明中的牡荆根为马鞭草科植物牡荆的根，碗花草根为爵床科植物碗花草的根。
本发明的有益效果为：
本发明的虾饼口感好，色泽美观，配方合理科学，其中添加的糙米富含维他命、矿物质与膳食纤维，丰富了本发明的营养，同时也使得本发明米香浓郁，此外，本发明还添加了中草药，具有明目退翳、益气养阴、清热利湿的功效。具体实施方式
一种糙米虾饼，其特征在于由下列重量份（公斤）的原料制成：
虾仁120、菊花5.5、郁李仁3.5、柏子仁4.5、柠条根5、谷精草4.5、牡荆根3、碗花草根2.5、黄酒11、糙米95、甜瓜4、青果3、牛肉22、可乐5、五香粉5、营养添加剂8；
所述营养添加剂由下列重量份（公斤）的原料制成：巴戟天3、熟地黄3.5、柠檬草4、女贞子3、绿茶粉3、黄豆芽4、牛骨8、青豆12、薏苡仁17；
制备方法为：（1）将巴戟天、熟地黄、柠檬草、女贞子、牛骨加4-5倍的水大火熬煮25-30分钟，过滤除渣，得保健牛骨汤；
（2）将黄豆芽加一倍的水打浆，过滤除渣，得豆芽汁；
（3）将青豆、薏苡仁混合入锅，小火炒香后出料，加保健牛骨汤、豆芽汁研磨匀质，小火熬膏，烘干后研成粉末，然后与剩余物料混合拌匀，即得。
所述的糙米虾饼的制备方法，包括以下步骤：
（1）将菊花、郁李仁、柏子仁、柠条根、谷精草、牡荆根、碗花草根加6-7倍的水文火煎煮40-50分钟，过滤除渣，得药液；
（2）将糙米、药液、黄酒混合入锅，煮干后得糙米饭；将糙米饭加五香粉打成泥，得糙米泥；
（3）取甜瓜、青果果肉，加一倍的水打浆，过滤除渣，收集滤液；将牛肉切丁，加滤液腌渍3-4小时，入锅大火翻炒8-10分钟后出锅，与可乐混合拌匀，送入烘箱，待含水量降至7-8%时出料，得牛肉粒；
（4）将虾仁打成泥，然后与糙米泥、牛肉粒、剩余物料混合拌匀，挤成直径为4-4.5cm的虾球，压成饼状，送入油锅炸制4-6分钟，即得。
Claims (1)
1.一种糙米虾饼，其特征在于由下列重量份的原料制成：虾仁110-120、菊花5-5.5、郁李仁3-3.5、柏子仁4-4.5、柠条根4-5、谷精草4.5-5、牡荆根2-3、碗花草根2.5-3.5、黄酒10-11、糙米90-95、甜瓜3-4、青果2-3、牛肉20-22、可乐4-5、五香粉5-6、营养添加剂7-8；
所述营养添加剂由下列重量份的原料制成：巴戟天2-3、熟地黄3-3.5、柠檬草3-4、女贞子2-3、绿茶粉3-4、黄豆芽4-5、牛骨8-9、青豆10-12、薏苡仁15-17；
该营养添加剂的制备方法为：
（1）将巴戟天、熟地黄、柠檬草、女贞子、牛骨加4-5倍的水大火熬煮25-30分钟，过滤除渣，得保健牛骨汤；
（2）将黄豆芽加一倍的水打浆，过滤除渣，得豆芽汁；
（3）将青豆、薏苡仁混合入锅，小火炒香后出料，加保健牛骨汤、豆芽汁研磨匀质，小火熬膏，烘干后研成粉末，然后与剩余物料混合拌匀，即得；
所述的糙米虾饼的制备方法，包括以下步骤：
（1）将菊花、郁李仁、柏子仁、柠条根、谷精草、牡荆根、碗花草根加6-7倍的水文火煎煮40-50分钟，过滤除渣，得药液；
（2）将糙米、药液、黄酒混合入锅，煮干后得糙米饭；将糙米饭加五香粉打成泥，得糙米泥；
（3）取甜瓜、青果果肉，加一倍的水打浆，过滤除渣，收集滤液；将牛肉切丁，加滤液腌渍3-4小时，入锅大火翻炒8-10分钟后出锅，与可乐混合拌匀，送入烘箱，待含水量降至7-8%时出料，得牛肉粒；
（4）将虾仁打成泥，然后与糙米泥、牛肉粒、剩余物料混合拌匀，挤成直径为4-4.5cm的虾球，压成饼状，送入油锅炸制4-6分钟，即得。
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