CN103976278B - 一种玉竹红枣锅巴及其加工方法 - Google Patents
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Abstract
本发明公开了一种玉竹红枣锅巴及其加工方法,由下列重量份的原料组成:黑米80-100、籼米60-100、玉竹10-15、椰肉20-40、红枣30-50、榴莲核10-15、锅铲叶1-2、金星草1-2、鹅脚木叶1-2、马尾草1-2、枸杞叶1-3、玉蝴蝶1-3、麦芽糖浆5-8、营养添加剂10-15、薏仁油8-12。本发明玉竹红枣锅巴,厚薄均匀,食用方便,口感香脆滋甜;添加玉竹、红枣成分,丰富口感同时,提高保健价值,同时配方还添加多种具有清热解毒、舒筋活络、益脾健胃功效作用的中药成分,协同作用有益人体健康。
Description
技术领域
本发明涉及一种玉竹红枣锅巴及其加工方法,属于食品加工技术领域。
背景技术
锅巴通常由大米、黄豆、小米等制成,味道鲜美,营养丰富,质地松脆、使用方便、营养丰富、易于消化,既可作为休闲食品,又可称为餐桌佳肴,是受人们喜爱的小食品之一。
但是在采用原料方面和其营养价值方面都有一定局限性,难以满足日益发展的消费市场和人们日益更新的现代健康理念,为丰富锅巴的品种,开阔锅巴市场,提供一种营养丰富兼具良好保健功能的锅巴食品,及简单易行的加工工艺,满足市场的需求。
发明内容
本发明的目的在于提供一种玉竹红枣锅巴及其加工方法。
本发明采用的技术方案如下:
一种玉竹红枣锅巴,是由以下重量份的原料组成:
黑米80-100、籼米60-100、玉竹10-15、椰肉20-40、红枣30-50、榴莲核10-15、锅铲叶1-2、金星草1-2、鹅脚木叶1-2、马尾草1-2、枸杞叶1-3、玉蝴蝶1-3、麦芽糖浆5-8、营养添加剂10-15、薏仁油8-12;
所述的营养添加剂由下述重量份的原料制成:橡籽淀粉8-15、鸡汤100-150、鸡菌10-15、火麻仁6-8、甜杏仁10-15、脆骨10-12、马蹄香2-3、鸡骨香1-2、鸡蛋花2-4、紫苏叶3-6、米酒20-30、苹果原醋10-15;
所述的营养添加液的的制备方法为:(1)、将马蹄香、鸡骨香、鸡蛋花、紫苏叶混合加8-10倍水煎煮1-2小时,过滤去渣,得到滤液;(2)、将火麻仁、甜杏仁文火炒香,研磨成粉,得香仁粉;(3)、将脆骨洗净除杂,放入苹果原醋中浸泡20-40分钟,捞出后放入米酒中,煮制沸腾10-20分钟,研磨成浆,得骨浆;
(4)、将鸡菌洗净切末,与骨浆、滤液、鸡汤搅拌均匀,加热至沸,倒入香仁粉及其他剩余原料,文火熬制成稠糊状,即可。
所述的玉竹红枣锅巴的加工方法,包括以下步骤:
(1)、将玉竹破碎至20-40目,加水煎煮1-2小时,过滤去渣,得到煎液,将红枣处理得到果肉,与椰肉一并打制成浆,与煎液、麦芽糖浆脚不能均匀,文火熬煮至稠膏状;
(2)、将黑米、籼米、榴莲核分别除杂洗净研磨成粉混合,文火炒制熟香,得熟香粉;
(3)、将锅铲叶、金星草、鹅脚木叶、马尾草、枸杞叶、玉蝴蝶混合,加水煎煮过滤去渣,得煎煮液;
(4)、将熟香粉与健煮液及其他剩余原料混合均匀,得到干湿均匀面团,蒸制熟香,再加入步骤(1)稠膏物,揉拌均匀,经压制、切面成型,烘烤至干香,即得。
本发明中锅铲叶为西番莲科植物镰叶西番莲的全草,具有舒筋活络、散瘀活血的功效;
鹅脚木叶为白花菜科植物鱼木的叶,具有清热健胃、解毒的功效;
金星草为水龙骨科植物大果假密网蕨的全草,具有清热,凉血,解毒的功效;
马尾草为石松可科常绿草本,可促进人体代谢吸收以及营养平衡,更可强化指甲,毛发,骨骼以及全身结缔组织,使指甲光洁明亮,进而促进美容养颜,具有舒筋活络的功效;
鸡菌隶属于蚁巢伞属的一个种,系野生食用菌之王,其肉质肥厚,质细丝白,脆嫩爽口,清香鲜美。富含蛋白质、维生素及钙、磷、铁、锌、锶、铜、钠、猛等多种元素和氨基酸,有益胃清神的功效;
马蹄香为豆科山绿豆属金钱草,能够利尿通淋、清热除湿、解暑、消风散气、去积;
鸡骨香大戟科巴豆属植物鸡骨香,具有理气止痛,祛风除湿,舒筋的功效。
与现有技术相比,本发明的优点是:
本发明玉竹红枣锅巴,厚薄均匀,食用方便,口感香脆滋甜;添加玉竹、红枣成分,丰富口感同时,提高保健价值,同时配方还添加多种具有清热解毒、舒筋活络、益脾健胃功效作用的中药成分,协同作用有益人体健康。
具体实施方式
一种玉竹红枣锅巴,是由以下重量(克)的原料组成:
黑米100、籼米100、玉竹15、椰肉40、红枣50、榴莲核15、锅铲叶2、金星草2、鹅脚木叶2、马尾草2、枸杞叶3、玉蝴蝶3、麦芽糖浆8、营养添加剂15、薏仁油12;
所述的营养添加剂由下述重量(克)的原料制成:橡籽淀粉15、鸡汤150、鸡菌15、火麻仁6、甜杏仁15、脆骨12、马蹄香2、鸡骨香2、鸡蛋花4、紫苏叶5、米酒20、苹果原醋15;
所述的营养添加液的的制备方法为:(1)、将马蹄香、鸡骨香、鸡蛋花、紫苏叶混合加10倍水煎煮2小时,过滤去渣,得到滤液;(2)、将火麻仁、甜杏仁文火炒香,研磨成粉,得香仁粉;(3)、将脆骨洗净除杂,放入苹果原醋中浸泡40分钟,捞出后放入米酒中,煮制沸腾20分钟,研磨成浆,得骨浆;(4)、将鸡菌洗净切末,与骨浆、滤液、鸡汤搅拌均匀,加热至沸,倒入香仁粉及其他剩余原料,文火熬制成稠糊状,即可。
所述的玉竹红枣锅巴的加工方法,包括以下步骤:
(1)、将玉竹破碎至40目,加水煎煮2小时,过滤去渣,得到煎液,将红枣处理得到果肉,与椰肉一并打制成浆,与煎液、麦芽糖浆脚不能均匀,文火熬煮至稠膏状;
(2)、将黑米、籼米、榴莲核分别除杂洗净研磨成粉混合,文火炒制熟香,得熟香粉;
(3)、将锅铲叶、金星草、鹅脚木叶、马尾草、枸杞叶、玉蝴蝶混合,加水煎煮过滤去渣,得煎煮液;
(4)、将熟香粉与健煮液及其他剩余原料混合均匀,得到干湿均匀面团,蒸制熟香,再加入步骤(1)稠膏物,揉拌均匀,经压制、切面成型,烘烤至干香,即得。
Claims (1)
1.一种玉竹红枣锅巴,其特征在于,是由以下重量份的原料制成:黑米80-100、籼米60-100、玉竹10-15、椰肉20-40、红枣30-50、榴莲核10-15、锅铲叶1-2、金星草1-2、鹅脚木叶1-2、马尾草1-2、枸杞叶1-3、玉蝴蝶1-3、麦芽糖浆5-8、营养添加剂10-15、薏仁油8-12;所述的营养添加剂由下述重量份的原料制成:橡籽淀粉8-15、鸡汤100-150、鸡菌10-15、火麻仁6-8、甜杏仁10-15、脆骨10-12、马蹄香2-3、鸡骨香1-2、鸡蛋花2-4、紫苏叶3-6、米酒20-30、苹果原醋10-15;所述的营养添加剂的制备方法为:
(1)、将马蹄香、鸡骨香、鸡蛋花、紫苏叶混合加8-10倍水煎煮1-2小时,过滤去渣,得到滤液;
(2)、将火麻仁、甜杏仁文火炒香,研磨成粉,得香仁粉;
(3)、将脆骨洗净除杂,放入苹果原醋中浸泡20-40分钟,捞出后放入米酒中,煮制沸腾10-20分钟,研磨成浆,得骨浆;
(4)、将鸡菌洗净切末,与骨浆、滤液、鸡汤搅拌均匀,加热至沸,倒入香仁粉及其他剩余原料,文火熬制成稠糊状,即可;
所述的玉竹红枣锅巴的加工方法包括以下步骤:
(1)、将玉竹破碎至20-40目,加水煎煮1-2小时,过滤去渣,得到煎液,将红枣处理得到果肉,与椰肉一并打制成浆,与煎液、麦芽糖浆搅拌均匀,文火熬煮至稠膏状;
(2)、将黑米、籼米、榴莲核分别除杂洗净研磨成粉混合,文火炒制熟香,得熟香粉;
(3)、将锅铲叶、金星草、鹅脚木叶、马尾草、枸杞叶、玉蝴蝶混合,加水煎煮过滤去渣,得煎煮液;
(4)、将熟香粉与煎煮液及其他剩余原料混合均匀,得到干湿均匀面团,蒸制熟香,再加入步骤(1)稠膏物,揉拌均匀,经压制、切面成型,烘烤至干香,即得。
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CN103583997A (zh) * | 2013-11-25 | 2014-02-19 | 宁波市鄞州风名工业产品设计有限公司 | 绿茶高粱锅巴 |
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