CN103932260A - 一种南瓜虾饼及其制备方法 - Google Patents
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Abstract
一种南瓜虾饼及其制备方法,其特征在于由下列重量份的原料制成:虾仁150-160、薄荷叶1-2、山楂核2-2.5、珍珠母2-3、沙枣花3-4.5、蔓荆子2.5-3、黄竹参1.5-2、鸡冠花2-2.4、韭菜3-4、芹菜2-3、莴苣2-3、酱油7-8、猪皮4-5、槐米5-6、豆干38-40、南瓜40-50、奶茶7-8、小麦面粉60-70、西瓜汁30-35、营养添加剂7-8。本发明的虾饼适口性好,其中添加的南瓜使得本发明味道清甜,同时其营养丰富,其所含的大量的锌有益皮肤和指甲健康,β胡萝卜素具有护眼、护心的作用,此外,本发明还添加了多种中草药,具有清肝明目、滋阴清热、健脾的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种虾饼,尤其涉及一种南瓜虾饼及其制备方法。
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南瓜虾饼及其制备方法,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:
一种南瓜虾饼,其特征在于由下列重量份的原料制成:
虾仁150-160、薄荷叶1-2、山楂核2-2.5、珍珠母2-3、沙枣花3-4.5、蔓荆子2.5-3、黄竹参1.5-2、鸡冠花2-2.4、韭菜3-4、芹菜2-3、莴苣2-3、酱油7-8、猪皮4-5、槐米5-6、豆干38-40、南瓜40-50、奶茶7-8、小麦面粉60-70、西瓜汁30-35、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。
所述的南瓜虾饼的制备方法,其特征在于包括以下步骤:
(1)将薄荷叶、山楂核、珍珠母、沙枣花、蔓荆子、黄竹参、鸡冠花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将莴苣削去茎皮,与韭菜、芹菜混合,加一倍的水打浆,过滤分离,得蔬菜渣和蔬菜汁;
(3)将豆干切成丁,与蔬菜汁混合入锅,小火炒至锅底干燥时起锅;
(4)将蔬菜渣加酱油密封浸泡8-10小时,过滤除渣收集滤液;将猪皮切成丁,与槐米混合送入锅中,加3-4倍的水、滤液小火熬煮30-40分钟,过滤除渣,得槐米猪皮汤;
(5)将南瓜去皮切块,送入蒸锅中大火蒸熟后取出,打成泥,然后加入奶茶,在70-75℃下焖制10-15分钟;
(6)将虾仁加药液、槐米猪皮汤腌渍3-4小时后取出打成泥,然后与步骤(3)、(5)所得物料及剩余物料混合拌匀,挤成直径为4-4.5cm的虾球,压成饼状,送入烤箱烤制6-7分钟,即得。
本发明中的黄竹参为鸭跖草科植物细竹蒿草的根,鸡冠花为苋科植物鸡冠花的花序。
本发明的有益效果为:
本发明的虾饼适口性好,其中添加的南瓜使得本发明味道清甜,同时其营养丰富,其所含的大量的锌有益皮肤和指甲健康,β胡萝卜素具有护眼、护心的作用,此外,本发明还添加了多种中草药,具有清肝明目、滋阴清热、健脾的功效。 具体实施方式
一种南瓜虾饼,其特征在于由下列重量份(公斤)的原料制成:
虾仁160、薄荷叶2、山楂核2.5、珍珠母3、沙枣花4.5、蔓荆子2.5、黄竹参1.5、鸡冠花2.4、韭菜4、芹菜3、莴苣2、酱油8、猪皮5、槐米5、豆干40、南瓜50、奶茶8、小麦面粉70、西瓜汁30、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。
所述的南瓜虾饼的制备方法,包括以下步骤:
(1)将薄荷叶、山楂核、珍珠母、沙枣花、蔓荆子、黄竹参、鸡冠花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将莴苣削去茎皮,与韭菜、芹菜混合,加一倍的水打浆,过滤分离,得蔬菜渣和蔬菜汁;
(3)将豆干切成丁,与蔬菜汁混合入锅,小火炒至锅底干燥时起锅;
(4)将蔬菜渣加酱油密封浸泡8-10小时,过滤除渣收集滤液;将猪皮切成丁,与槐米混合送入锅中,加3-4倍的水、滤液小火熬煮30-40分钟,过滤除渣,得槐米猪皮汤;
(5)将南瓜去皮切块,送入蒸锅中大火蒸熟后取出,打成泥,然后加入奶茶,在70-75℃下焖制10-15分钟;
(6)将虾仁加药液、槐米猪皮汤腌渍3-4小时后取出打成泥,然后与步骤(3)、(5)所得物料及剩余物料混合拌匀,挤成直径为4-4.5cm的虾球,压成饼状,送入烤箱烤制6-7分钟,即得。
Claims (2)
1.一种南瓜虾饼,其特征在于由下列重量份的原料制成:
虾仁150-160、薄荷叶1-2、山楂核2-2.5、珍珠母2-3、沙枣花3-4.5、蔓荆子2.5-3、黄竹参1.5-2、鸡冠花2-2.4、韭菜3-4、芹菜2-3、莴苣2-3、酱油7-8、猪皮4-5、槐米5-6、豆干38-40、南瓜40-50、奶茶7-8、小麦面粉60-70、西瓜汁30-35、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。
2.根据权利要求1所述的南瓜虾饼的制备方法,其特征在于包括以下步骤:
(1)将薄荷叶、山楂核、珍珠母、沙枣花、蔓荆子、黄竹参、鸡冠花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将莴苣削去茎皮,与韭菜、芹菜混合,加一倍的水打浆,过滤分离,得蔬菜渣和蔬菜汁;
(3)将豆干切成丁,与蔬菜汁混合入锅,小火炒至锅底干燥时起锅;
(4)将蔬菜渣加酱油密封浸泡8-10小时,过滤除渣收集滤液;将猪皮切成丁,与槐米混合送入锅中,加3-4倍的水、滤液小火熬煮30-40分钟,过滤除渣,得槐米猪皮汤;
(5)将南瓜去皮切块,送入蒸锅中大火蒸熟后取出,打成泥,然后加入奶茶,在70-75℃下焖制10-15分钟;
(6)将虾仁加药液、槐米猪皮汤腌渍3-4小时后取出打成泥,然后与步骤(3)、(5)所得物料及剩余物料混合拌匀,挤成直径为4-4.5cm的虾球,压成饼状,送入烤箱烤制6-7分钟,即得。
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CN106174502A (zh) * | 2016-07-18 | 2016-12-07 | 安徽闻香清真食品有限公司 | 一种西洋参面饼馅料及其制作方法 |
CN107125570A (zh) * | 2017-05-31 | 2017-09-05 | 成都鲜美诚食品有限公司 | 一种茶味包子 |
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