CN103989080B - 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 PDF

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CN103989080B
CN103989080B CN201410167368.7A CN201410167368A CN103989080B CN 103989080 B CN103989080 B CN 103989080B CN 201410167368 A CN201410167368 A CN 201410167368A CN 103989080 B CN103989080 B CN 103989080B
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王茉
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Ji Hong Food Co Ltd Of Anhui Province
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

一种玫瑰猪肝酱香锅巴及其加工方法
技术领域
[0001] 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
[0002]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
[0003] 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。
[0004] 本发明采用的技术方案如下:
[0005] —种玫瑰猪肝酱香锅巴,是由以下重量份的原料组成:
[0006]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;
[0007] 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 ;
[0008] 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。
[0009] 所述的玫瑰猪肝酱香的加工方法,包括以下步骤:
[0010] (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;
[0011] (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°C下腌制1-2小时,再文火熬煮1-2小时,得猪肝辣酱;
[0012] (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;
[0013] (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。
[0014] 本发明中柠条根为豆科植物中间锦鸡儿的根,滋阴养血;
[0015] 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、胃腺疼痛;
[0016] 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;
[0017] 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;
[0018] 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。
[0019]与现有技术相比,本发明的优点是:
[0020] 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
[0021] —种玫瑰猪肝酱香锅巴,是由以下重量份的原料组成:
[0022]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;
[0023] 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 ;
[0024] 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。
[0025] 所述的玫瑰猪肝酱香的加工方法,包括以下步骤:
[0026] (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;
[0027] (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°C下腌制1-2小时,再文火熬煮1-2小时,得猪肝辣酱;
[0028] (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;
[0029] (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制成: 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锅巴的加工方法,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°C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、黑蒜粉、营养添加剂混合均匀,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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