CN103960618A - 一种酥口的扒丝山芋及其制备方法 - Google Patents
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Abstract
一种酥口的扒丝山芋，其特征在于由以下重量份的原料制成：山芋160~180、生姜汁6~8、土豆淀粉15~20、抹茶6~8、柠檬汁20~24、胡椒粉3~5、辣椒粉2~4、葱末4~6、蜂蜜8~10、菜籽油50~60、桑叶8~12、食盐10~15、冰糖40~50、番茄酱8~10、助剂4~5、水200~350；本发明的扒丝山芋外形好看，是一种有棱有角的麻糙表面加糖衣扒丝构成，菱形山芋于铁锅表面烘烤至熟，产生的焦糊表皮香且脆，再包裹上桑叶后用精调的糊料磨面油炸，面料有生姜汁、淀粉、蜂蜜、抹茶、柠檬等调味而成，味道可口，用特制的桑叶相隔，不会影响内层山芋的香味和酥脆，最后用冰糖融化扒丝完成，发明的特点在于酥脆爽口，耐人寻味。
Description
技术领域
本发明是一种酥口的扒丝山芋及其制备方法，属于食品中扒丝山芋的工艺技术领域。
背景技术
番薯，主要成分是淀粉，富含纤维质，而且，番薯还有许多维生素A、B、纤维，有非常好的通便作用。除此之外，在《随息局饮食谱》中说：“煮食补脾胃，益气力，御风寒，益颜色。”脾虚的人也要多吃番薯。
另外，番薯可以炸、煎、烤、蒸、煮，还可以做番薯糖水（要加冰糖），能解酒。
番薯蛋白质质量高，可弥补大米、白面中的营养缺失，经常食用可提高人体对主食中营养的利用率，使人身体健康、延年益寿。
番薯富含膳食纤维，具有阻止糖分转化脂肪的特殊功能；可以促进胃肠蠕动和防止便秘，用来治疗痔疮和肛裂等，对预防直肠癌和结肠癌也有一定作用。
番薯对人体器官黏膜有特殊的保护作用，可抑制胆固醇的沉积、保持血管弹性，防止肝肾中的结缔组织萎缩，防止胶原病的发生。
番薯块根中含有60%-80%的水分，10%-30%的淀粉，5%左右的糖分及少量蛋白质、油脂、纤维素、半纤维素、果胶、灰分等，若以2.5Kg鲜番薯折成0.5Kg粮食计算，其营养成分除脂肪外，蛋白质、碳水化合物等含量都比大米、面粉高，且番薯中蛋白质组成比较合理，必需氨基酸含量高，特别是粮谷类食品中比较缺乏的赖氨酸在番薯中含量较高，此外番薯中含有丰富的维生素（E、B1、B2、C），其淀粉也很容易被人体吸收。
发明内容
一种酥口的扒丝山芋，其特征在于由以下重量份的原料制成：山芋160~180、生姜汁6~8、土豆淀粉15~20、抹茶6~8、柠檬汁20~24、胡椒粉3~5、辣椒粉2~4、葱末4~6、蜂蜜8~10、菜籽油50~60、桑叶8~12、食盐10~15、冰糖40~50、番茄酱8~10、助剂4~5、水200~350；所述的助剂由以下重量份的原料制成：樱桃叶13~15、打米花8~10、玫瑰花14~16、四照花种子5~7、银杏粉10~12、人参花5~6、观音苋8~10、黄芪6~8、椿芽12~15、枸杞4~6、天蓬草10~15；制备方法是将新鲜樱桃叶、观音苋、玫瑰花、人参花、椿芽和天蓬草初磨后加入等量液氮，快速研磨制粉，将打米花，四照花种子、黄芪、枸杞利用高压锅加1.8~2倍重量的水煮炖50~70min得汤汁，浓缩，混合银杏粉和上述所得粉末，干炒10~12min后烘干即得。
一种酥口的扒丝山芋的制备方法，其特征在于包括以下几个步骤：
（1）预先处理桑叶：将鲜嫩的桑叶开水烫软，沥干水份后放于炒锅中加盐温火手揉10~15min之后压缩成薄片，最后烘干处理；
（2）调味汁的调配及处理：将生姜汁、柠檬汁、葱末、辣椒粉、胡椒粉、抹茶、蜂蜜、土豆淀粉、助剂、水及后续工艺用到材料以外的其它剩余材料混合，搅拌成可成股流下的糊面材料；
（3）将山芋洗净去皮，再切滚刀块，将菱形山芋块放于铁制锅表面烘烤至熟，将焦糊的表面抹上一层番茄酱，再用（1）所述的桑叶温水软化来紧贴山芋块包裹，最外层淋上刚配制的糊面材料，放于油锅中炸6~8min至糊面变脆变金黄；
（4）扒丝：将冰糖粉碎成末以比例油∶糖∶水∶=1∶10~12∶3~5先加油再加糖融化，待糖溶解后加水烧至糖体金黄浓密，加入（3）所述的山芋块，文火，翻炒约5~7min，出锅即可。
发明中的不常用原料介绍如下：
打米花：旋花科多年生缠绕草本或藤本，具有药用价值，对破血，行气，消肿毒都有很好的功效。
四照花：山茱萸科落叶乔木，其果可鲜食、酿酒和制醋；入药有暖胃、通经、活血作用；鲜叶敷伤口，可消肿；根及种子煎水服用可补血，治妇女月经不调和腹痛。
观音苋：落葵科多年生直立草本，属于药食同源植物，既可入药，又是一种很好的营养保健品，富含造血功能的铁素、维生素A原、黄酮类化合物及酶化剂锰元素，具有活血止血、解毒消肿等功效，对儿童和老人具有较好的保健功能。
天蓬草：石竹科的一种二年生草本植物，生于田间、溪岸或潮湿地，全株药用，可强筋骨，治刀伤。
本发明的优点：本发明的扒丝山芋外形好看，是一种有棱有角的麻糙表面加糖衣扒丝构成，菱形山芋于铁锅表面烘烤至熟，产生的焦糊表皮香且脆，再包裹上桑叶后用精调的糊料磨面油炸，面料有生姜汁、淀粉、蜂蜜、抹茶、柠檬等调味而成，味道可口，用特制的桑叶相隔，不会影响内层山芋的香味和酥脆，最后用冰糖融化扒丝完成，发明的特点在于酥脆爽口，耐人寻味。
具体实施方式
一种酥口的扒丝山芋，其特征在于由以下重量份的原料制成：山芋160~180g、生姜汁6~8g、土豆淀粉15~20g、抹茶6~8g、柠檬汁20~24g、胡椒粉3~5g、辣椒粉2~4g、葱末4~6g、蜂蜜8~10g、菜籽油50~60g、桑叶8~12g、食盐10~15g、冰糖40~50g、番茄酱8~10g、助剂4~5g、水200~350g；所述的助剂由以下重量份的原料制成：樱桃叶13~15g、打米花8~10g、玫瑰花14~16g、四照花种子5~7g、银杏粉10~12g、人参花5~6g、观音苋8~10g、黄芪6~8g、椿芽12~15g、枸杞4~6g、天蓬草10~15g；制备方法是将新鲜樱桃叶、观音苋、玫瑰花、人参花、椿芽和天蓬草初磨后加入等量液氮，快速研磨制粉，将打米花，四照花种子、黄芪、枸杞利用高压锅加1.8~2倍重量的水煮炖50~70min得汤汁，浓缩，混合银杏粉和上述所得粉末，干炒10~12min后烘干即得。
一种酥口的扒丝山芋的制备方法，其特征在于包括以下几个步骤：
（1）预先处理桑叶：将鲜嫩的桑叶开水烫软，沥干水份后放于炒锅中加盐温火手揉10~15min之后压缩成薄片，最后烘干处理；
（2）调味汁的调配及处理：将生姜汁、柠檬汁、葱末、辣椒粉、胡椒粉、抹茶、蜂蜜、土豆淀粉、助剂、水及后续工艺用到材料以外的其它剩余材料混合，搅拌成可成股流下的糊面材料；
（3）将山芋洗净去皮，再切滚刀块，将菱形山芋块放于铁制锅表面烘烤至熟，将焦糊的表面抹上一层番茄酱，再用（1）所述的桑叶温水软化来紧贴山芋块包裹，最外层淋上刚配制的糊面材料，放于油锅中炸6~8min至糊面变脆变金黄；
（4）扒丝：将冰糖粉碎成末以比例油∶糖∶水∶=1∶10~12∶3~5先加油再加糖融化，待糖溶解后加水烧至糖体金黄浓密，加入（3）所述的山芋块，文火，翻炒约5~7min，出锅即可。
Claims (2)
1.一种酥口的扒丝山芋，其特征在于由以下重量份的原料制成：山芋160~180、生姜汁6~8、土豆淀粉15~20、抹茶6~8、柠檬汁20~24、胡椒粉3~5、辣椒粉2~4、葱末4~6、蜂蜜8~10、菜籽油50~60、桑叶8~12、食盐10~15、冰糖40~50、番茄酱8~10、助剂4~5、水200~350；所述的助剂由以下重量份的原料制成：樱桃叶13~15、打米花8~10、玫瑰花14~16、四照花种子5~7、银杏粉10~12、人参花5~6、观音苋8~10、黄芪6~8、椿芽12~15、枸杞4~6、天蓬草10~15；制备方法是将新鲜樱桃叶、观音苋、玫瑰花、人参花、椿芽和天蓬草初磨后加入等量液氮，快速研磨制粉，将打米花，四照花种子、黄芪、枸杞利用高压锅加1.8~2倍重量的水煮炖50~70min得汤汁，浓缩，混合银杏粉和上述所得粉末，干炒10~12min后烘干即得。
2.根据权利要求1所述一种酥口的扒丝山芋的制备方法，其特征在于包括以下几个步骤：
（1）预先处理桑叶：将鲜嫩的桑叶开水烫软，沥干水份后放于炒锅中加盐温火手揉10~15min之后压缩成薄片，最后烘干处理；
（2）调味汁的调配及处理：将生姜汁、柠檬汁、葱末、辣椒粉、胡椒粉、抹茶、蜂蜜、土豆淀粉、助剂、水及后续工艺用到材料以外的其它剩余材料混合，搅拌成可成股流下的糊面材料；
（3）将山芋洗净去皮，再切滚刀块，将菱形山芋块放于铁制锅表面烘烤至熟，将焦糊的表面抹上一层番茄酱，再用（1）所述的桑叶温水软化来紧贴山芋块包裹，最外层淋上刚配制的糊面材料，放于油锅中炸6~8min至糊面变脆变金黄；
（4）扒丝：将冰糖粉碎成末以比例油∶糖∶水∶=1∶10~12∶3~5先加油再加糖融化，待糖溶解后加水烧至糖体金黄浓密，加入（3）所述的山芋块，文火，翻炒约5~7min，出锅即可。
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| CN104705597A (zh) * | 2015-02-20 | 2015-06-17 | 柴华 | 一种香酥菊芋片的生产工艺 |
| CN104886497A (zh) * | 2014-11-26 | 2015-09-09 | 石台县山园食品有限公司 | 一种冷冻油炸山芋的加工方法 |
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