CN103989083B - 一种荞麦香菇锅巴及其加工方法 - Google Patents
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Abstract
本发明公开了一种荞麦香菇锅巴及其加工方法，由下列重量份的原料组成：荞麦60-80、薏米40-50、粳米50-60、香菇20-30、麦胚粉8-10、牛奶10-20、杜鹃花2-3、韭菜根1-3、韭菜籽2-4、莱菔子1-3、紫苏籽1-2、钩藤1-2、营养添加剂10-14、棕榈油15-20。本发明荞麦香菇锅巴，香浓干脆，厚薄均衡，营养丰富，老少皆宜，配方添加多种中药成分，其中杜鹃花能够抗菌消炎，莱菔子能够消食除胀，紫苏籽能够降气、润肠；韭菜根与籽能够补肝肾、健胃提神；配伍多种食材，共同作用，提高保健价值。
Description
技术领域
本发明涉及一种荞麦香菇锅巴及其加工方法，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荞麦香菇锅巴及其加工方法。
本发明采用的技术方案如下：
一种荞麦香菇锅巴，是由以下重量份的原料组成：
荞麦60-80、薏米40-50、粳米50-60、香菇20-30、麦胚粉8-10、牛奶10-20、杜鹃花2-3、韭菜根1-3、韭菜籽2-4、莱菔子1-3、紫苏籽1-2、钩藤1-2、营养添加剂10-14、棕榈油15-20；
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。
所述的荞麦香菇锅巴的加工方法，包括以下步骤：
（1）、将杜鹃花、韭菜根、韭菜籽、莱菔子、紫苏籽、钩藤混合破碎至40-60目，加10-15倍水煎煮2-3小时，过滤去渣，得煎煮液；
（2）、将荞麦、薏米、粳米分别洗净，加入棕榈油浸泡10-15分钟，捞出后文火炒制干香混合，倒入煎煮液，入笼蒸制20-30分钟，得熟米饭，余油待用；
（3）、将香菇粉碎成粉，与麦胚粉混合，文火翻炒至香，加入牛奶搅拌均匀，得奶昔；
（4）、将熟米饭加入其它剩余原料揉拌均匀，擀压滚揉成片状，切块成型，喷涂棕榈油烘烤至香，在表面均匀刷涂奶昔，再喷涂棕榈油，烘烤至干，即可。
本发明中树葡萄，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：
本发明荞麦香菇锅巴，香浓干脆，厚薄均衡，营养丰富，老少皆宜，配方添加多种中药成分，其中杜鹃花能够抗菌消炎，莱菔子能够消食除胀，紫苏籽能够降气、润肠；韭菜根与籽能够补肝肾、健胃提神；配伍多种食材，共同作用，提高保健价值。
具体实施方式
一种荞麦香菇锅巴，是由以下重量（克）的原料组成：
荞麦80、薏米50、粳米60、香菇30、麦胚粉10、牛奶20、杜鹃花3、韭菜根2、韭菜籽3、莱菔子2、紫苏籽2、钩藤2、营养添加剂14、棕榈油20；
所述的营养添加剂由下述重量（克）的原料制成：菠萝蜜种仁粉10、树葡萄30、山楂粉10、黑豆皮粉12、余甘子粉8、猪皮冻20、玛卡粉5、金樱子5、火棘果5、走马胎3、丹参2、蜂蜜10、葡萄酒40、沙棘油5；
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。
所述的荞麦香菇锅巴的加工方法，包括以下步骤：
（1）、将杜鹃花、韭菜根、韭菜籽、莱菔子、紫苏籽、钩藤混合破碎至40目，加15倍水煎煮3小时，过滤去渣，得煎煮液；
（2）、将荞麦、薏米、粳米分别洗净，加入棕榈油浸泡15分钟，捞出后文火炒制干香混合，倒入煎煮液，入笼蒸制30分钟，得熟米饭，余油待用；
（3）、将香菇粉碎成粉，与麦胚粉混合，文火翻炒至香，加入牛奶搅拌均匀，得奶昔；
（4）、将熟米饭加入其它剩余原料揉拌均匀，擀压滚揉成片状，切块成型，喷涂棕榈油烘烤至香，在表面均匀刷涂奶昔，再喷涂棕榈油，烘烤至干，即可。
Claims (1)
1.一种荞麦香菇锅巴，其特征在于，是由以下重量份的原料制成：
荞麦60-80、薏米40-50、粳米50-60、香菇20-30、麦胚粉8-10、牛奶10-20、杜鹃花2-3、韭菜根1-3、韭菜籽2-4、莱菔子1-3、紫苏籽1-2、钩藤1-2、营养添加剂10-14、棕榈油15-20；
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、山楂粉、黑豆皮粉、余甘子粉混合，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；
所述的荞麦香菇锅巴的加工方法，包括以下步骤：
（1）、将杜鹃花、韭菜根、韭菜籽、莱菔子、紫苏籽、钩藤混合破碎至40-60目，加10-15倍水煎煮2-3小时，过滤去渣，得煎煮液；
（2）、将荞麦、薏米、粳米分别洗净，加入棕榈油浸泡10-15分钟，捞出后文火炒制干香混合，倒入煎煮液，入笼蒸制20-30分钟，得熟米饭，余油待用；
（3）、将香菇粉碎成粉，与麦胚粉混合，文火翻炒至香，加入牛奶搅拌均匀，得奶昔；
（4）、将熟米饭加入其它剩余原料揉拌均匀，擀压滚揉成片状，切块成型，喷涂棕榈油烘烤至香，在表面均匀刷涂奶昔，再喷涂棕榈油，烘烤至干，即可。
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