CN103989080A - 一种玫瑰猪肝酱香锅巴及其加工方法 - Google Patents
一种玫瑰猪肝酱香锅巴及其加工方法 Download PDFInfo
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Abstract
本发明公开了一种玫瑰猪肝酱香锅巴及其加工方法,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。本发明玫瑰猪肝酱香锅巴,口感香脆,香辣爽口,风味独特;厚薄均匀,食用方便,融合玫瑰、猪肝成分,提高营养同时丰富口感香味,配方增加具有清热解毒、理气和胃、滋阴养血成分中药,共同作用,常食能补血养血,有益健康。
Description
技术领域
本发明涉及一种玫瑰猪肝酱香锅巴及其加工方法,属于食品加工技术领域。
背景技术
目前锅巴是深受广大消费者喜爱的小食品,已有大米锅巴、小米锅巴、大豆锅巴等多种产品,配料主要以米或面类、淀粉和风味烧烤调料组成。随着生活水平的提高,人们不仅讲究食品营养均衡,同时也追求食品的独特风味,但由于传统锅巴原料组成单一,不能满足人们对其营养、风味的追求,亟需一种操作方便,营养丰富均衡,风味独特的锅巴,迎合市场需求。
发明内容
本发明的目的在于提供一种玫瑰猪肝酱香锅巴及其加工方法。
本发明采用的技术方案如下:
一种玫瑰猪肝酱香锅巴,是由以下重量份的原料组成:
大米180-250、玉米80-120、玫瑰粉10-15、猪肝20-25、黑蒜粉6-10、苦瓜10-20、洋葱8-15、菊花2-3、柠条根2-3、槐叶2-3、娑罗子1-3、红辣椒30-40、酱油4-6、料酒8-12、米醋4-5、食盐4-6、营养添加剂6-12、棕榈油适量;
所述的营养添加剂由下述重量份的原料制成:菠萝蜜种仁粉6-10、树葡萄20-30、山楂粉6-10、黑豆皮粉8-12、余甘子粉4-8、猪皮冻15-20、玛卡粉4-6、金樱子3-5、火棘果3-5、走马胎2-3、丹参1-2、蜂蜜6-10、葡萄酒30-50、沙棘油3-6;
所述的营养添加剂的的制备方法为:(1)、将树葡萄洗净冷冻破碎研磨成粉,得果粉,将菠萝蜜仁粉与玛卡粉等粉体混合,入锅翻炒,同时喷淋沙棘油至粉体熟香,再精磨至160-200目,得营养粉;(2)、将金樱子、火棘果、走马胎、丹参洗净晒干粉碎至80-100目,加水煎煮,过滤去渣,滤液超滤,冷却后与葡萄酒搅拌均匀,与切制成块的猪皮冻一并入锅,文火加热,同时不断搅动至沸,加入营养粉、果粉及其他剩余原料,搅动均匀,文火焖润至稠状,即可。
所述的玫瑰猪肝酱香的加工方法,包括以下步骤:
(1)、将苦瓜、洋葱、红辣椒除杂洗净切末,磨制成浆,蒸制熟香,得浆泥;
(2)、将猪肝洗净切片,焯水漂烫至熟,捞出沥干余水,研磨成浆,加入酱油、料酒、米醋、食盐、浆泥搅拌均匀,在0-5℃下腌制1-2小时,再文火熬煮1-2小时,得猪肝辣酱;
(3)、将玉米、大米除杂洗净,加入装有菊花、柠条根、槐叶、娑罗子混合后破碎至60-100目颗粒的净纱布袋内 ,一并入锅加水煮制稠状,捞出纱布袋,剩余物打制成浆,喷雾干燥得米粉;
(4)、将米粉、玫瑰粉与棕榈油以外其他剩余原料混合均匀,加入猪肝辣酱揉拌均匀,入模压制、切片成型,放入熟制棕榈油锅内煎炸至熟香,即得。
本发明中柠条根为豆科植物中间锦鸡儿的根,滋阴养血;
娑罗子为七叶树科植物七叶树的种子,能够理气宽中,和胃止痛。用于治疗胸腹胀闷、胃脘疼痛;
树葡萄,属于桃金娘科常绿灌木的果实,有利于预防心血管疾病,增强抵抗力,尤其对女性的活力年轻、皮肤亮丽有着显著促进作用;
火棘果为蔷薇科火棘属植物果实,能清除体内垃圾,改善体内循环,促进新陈代谢,有助于人体筋骨发达,增强体力及壮阳,可以刺激大肠蠕动,帮助排便,降低体内胆固醇,减少毒素,废物在体内的积存,达到预防中风,胃癌,子宫癌的功效;
走马胎为紫金牛科植物走马胎的干燥根,能够祛风活血,强壮筋骨。
与现有技术相比,本发明的优点是:
本发明玫瑰猪肝酱香锅巴,口感香脆,香辣爽口,风味独特;厚薄均匀,食用方便,融合玫瑰、猪肝成分,提高营养同时丰富口感香味,配方增加具有清热解毒、理气和胃、滋阴养血成分中药,共同作用,常食能补血养血,有益健康。
具体实施方式
一种玫瑰猪肝酱香锅巴,是由以下重量份的原料组成:
大米180-250、玉米80-120、玫瑰粉10-15、猪肝20-25、黑蒜粉6-10、苦瓜10-20、洋葱8-15、菊花2-3、柠条根2-3、槐叶2-3、娑罗子1-3、红辣椒30-40、酱油4-6、料酒8-12、米醋4-5、食盐4-6、营养添加剂6-12、棕榈油适量;
所述的营养添加剂由下述重量份的原料制成:菠萝蜜种仁粉6-10、树葡萄20-30、山楂粉6-10、黑豆皮粉8-12、余甘子粉4-8、猪皮冻15-20、玛卡粉4-6、金樱子3-5、火棘果3-5、走马胎2-3、丹参1-2、蜂蜜6-10、葡萄酒30-50、沙棘油3-6;
所述的营养添加剂的的制备方法为:(1)、将树葡萄洗净冷冻破碎研磨成粉,得果粉,将菠萝蜜仁粉与玛卡粉等粉体混合,入锅翻炒,同时喷淋沙棘油至粉体熟香,再精磨至160-200目,得营养粉;(2)、将金樱子、火棘果、走马胎、丹参洗净晒干粉碎至80-100目,加水煎煮,过滤去渣,滤液超滤,冷却后与葡萄酒搅拌均匀,与切制成块的猪皮冻一并入锅,文火加热,同时不断搅动至沸,加入营养粉、果粉及其他剩余原料,搅动均匀,文火焖润至稠状,即可。
所述的玫瑰猪肝酱香的加工方法,包括以下步骤:
(1)、将苦瓜、洋葱、红辣椒除杂洗净切末,磨制成浆,蒸制熟香,得浆泥;
(2)、将猪肝洗净切片,焯水漂烫至熟,捞出沥干余水,研磨成浆,加入酱油、料酒、米醋、食盐、浆泥搅拌均匀,在0-5℃下腌制1-2小时,再文火熬煮1-2小时,得猪肝辣酱;
(3)、将玉米、大米除杂洗净,加入装有菊花、柠条根、槐叶、娑罗子混合后破碎至60-100目颗粒的净纱布袋内 ,一并入锅加水煮制稠状,捞出纱布袋,剩余物打制成浆,喷雾干燥得米粉;
(4)、将米粉、玫瑰粉与棕榈油以外其他剩余原料混合均匀,加入猪肝辣酱揉拌均匀,入模压制、切片成型,放入熟制棕榈油锅内煎炸至熟香,即得。
Claims (2)
1.一种玫瑰猪肝酱香锅巴,其特征在于,是由以下重量份的原料组成:
大米180-250、玉米80-120、玫瑰粉10-15、猪肝20-25、黑蒜粉6-10、苦瓜10-20、洋葱8-15、菊花2-3、柠条根2-3、槐叶2-3、娑罗子1-3、红辣椒30-40、酱油4-6、料酒8-12、米醋4-5、食盐4-6、营养添加剂6-12、棕榈油适量;
所述的营养添加剂由下述重量份的原料制成:菠萝蜜种仁粉6-10、树葡萄20-30、山楂粉6-10、黑豆皮粉8-12、余甘子粉4-8、猪皮冻15-20、玛卡粉4-6、金樱子3-5、火棘果3-5、走马胎2-3、丹参1-2、蜂蜜6-10、葡萄酒30-50、沙棘油3-6;
所述的营养添加剂的的制备方法为:(1)、将树葡萄洗净冷冻破碎研磨成粉,得果粉,将菠萝蜜仁粉与玛卡粉等粉体混合,入锅翻炒,同时喷淋沙棘油至粉体熟香,再精磨至160-200目,得营养粉;(2)、将金樱子、火棘果、走马胎、丹参洗净晒干粉碎至80-100目,加水煎煮,过滤去渣,滤液超滤,冷却后与葡萄酒搅拌均匀,与切制成块的猪皮冻一并入锅,文火加热,同时不断搅动至沸,加入营养粉、果粉及其他剩余原料,搅动均匀,文火焖润至稠状,即可。
2.一种如权利要求1所述的玫瑰猪肝酱香的加工方法,其特征在于包括以下步骤:
(1)、将苦瓜、洋葱、红辣椒除杂洗净切末,磨制成浆,蒸制熟香,得浆泥;
(2)、将猪肝洗净切片,焯水漂烫至熟,捞出沥干余水,研磨成浆,加入酱油、料酒、米醋、食盐、浆泥搅拌均匀,在0-5℃下腌制1-2小时,再文火熬煮1-2小时,得猪肝辣酱;
(3)、将玉米、大米除杂洗净,加入装有菊花、柠条根、槐叶、娑罗子混合后破碎至60-100目颗粒的净纱布袋内 ,一并入锅加水煮制稠状,捞出纱布袋,剩余物打制成浆,喷雾干燥得米粉;
(4)、将米粉、玫瑰粉与棕榈油以外其他剩余原料混合均匀,加入猪肝辣酱揉拌均匀,入模压制、切片成型,放入熟制棕榈油锅内煎炸至熟香,即得。
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