CN103989092A - 一种枸杞桑葚红米锅巴及其加工方法 - Google Patents
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Abstract
本发明公开了一种枸杞桑葚红米锅巴及其加工方法,由下列重量份的原料组成:血糯米100-150、大米200-400、红米20-40、枸杞25-35、桑葚20-40、红苋菜20-35、红酒糟8-12、红巧梅2-4、韭菜籽2-3、百蕊草1-2、牛角花1-2、营养添加剂10-15、葡萄籽油10-15。本发明枸杞桑葚红米锅巴,色泽红黑均匀,香脆爽口,适合各种人群食用,工艺简单易行,食用方便,具有补肝益肾、清热解毒、养颜安神的功效,长期食用能滋补强壮身体,延缓衰老,精力旺盛。
Description
技术领域
本发明涉及一种枸杞桑葚红米锅巴及其加工方法,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枸杞桑葚红米锅巴及其加工方法。
本发明采用的技术方案如下:
一种枸杞桑葚红米锅巴,是由以下重量份的原料组成:
血糯米100-150、大米200-400、红米20-40、枸杞25-35、桑葚20-40、红苋菜20-35、红酒糟8-12、红巧梅2-4、韭菜籽2-3、百蕊草1-2、牛角花1-2、营养添加剂10-15、葡萄籽油10-15;
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。
所述的枸杞桑葚红米锅巴的加工方法,包括以下步骤:
(1)、将红巧梅、韭菜籽、百蕊草、牛角花加水煎煮,过滤去渣,得到滤液,与洗净除杂得血糯米、大米、红米一并入锅,同时放入装有红酒糟的净纱布袋,加适量水煮制成熟香米饭,取出纱布袋,锅内剩余物待用;
(2)、将枸杞、桑葚、红苋菜分别除杂洗净破碎混合,加0.5-2倍水研磨成浆,煮沸3-5分钟,倒入到步骤(1)锅内,揉拌均匀,得饭团;
(3)、将饭团整形入模,压制、切片成型后,表面均匀刷涂上营养添加剂,烘干后,再喷涂均匀薏仁油,再烘烤至熟香,即得。
本发明中百蕊草为檀香科植物百蕊草的全草,具有补气益肾,清热解毒,解暑的作用,对多种致病菌有抑制作用;
牛角花是多年生豆科百脉根属草本植物的全草,能够补虚、清热;
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:
本发明枸杞桑葚红米锅巴,色泽红黑均匀,香脆爽口,适合各种人群食用,工艺简单易行,食用方便,具有补肝益肾、清热解毒、养颜安神的功效,长期食用能滋补强壮身体,延缓衰老,精力旺盛。
具体实施方式
一种枸杞桑葚红米锅巴,是由以下重量(克)的原料组成:
血糯米150、大米200、红米40、枸杞35、桑葚40、红苋菜25、红酒糟12、红巧梅3、韭菜籽2、百蕊草2、牛角花2、营养添加剂12、葡萄籽油15;
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4、金樱子5、火棘果5、走马胎2、丹参2、蜂蜜10、葡萄酒50、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180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。
所述的枸杞桑葚红米锅巴的加工方法,包括以下步骤:
(1)、将红巧梅、韭菜籽、百蕊草、牛角花加水煎煮,过滤去渣,得到滤液,与洗净除杂得血糯米、大米、红米一并入锅,同时放入装有红酒糟的净纱布袋,加适量水煮制成熟香米饭,取出纱布袋,锅内剩余物待用;
(2)、将枸杞、桑葚、红苋菜分别除杂洗净破碎混合,加1倍水研磨成浆,煮沸5分钟,倒入到步骤(1)锅内,揉拌均匀,得饭团;
(3)、将饭团整形入模,压制、切片成型后,表面均匀刷涂上营养添加剂,烘干后,再喷涂均匀薏仁油,再烘烤至熟香,即得。
Claims (2)
1.一种枸杞桑葚红米锅巴,其特征在于,是由以下重量份的原料组成:
血糯米100-150、大米200-400、红米20-40、枸杞25-35、桑葚20-40、红苋菜20-35、红酒糟8-12、红巧梅2-4、韭菜籽2-3、百蕊草1-2、牛角花1-2、营养添加剂10-15、葡萄籽油10-15;
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所述的枸杞桑葚红米锅巴的加工方法,其特征在于包括以下步骤:
(1)、将红巧梅、韭菜籽、百蕊草、牛角花加水煎煮,过滤去渣,得到滤液,与洗净除杂得血糯米、大米、红米一并入锅,同时放入装有红酒糟的净纱布袋,加适量水煮制成熟香米饭,取出纱布袋,锅内剩余物待用;
(2)、将枸杞、桑葚、红苋菜分别除杂洗净破碎混合,加0.5-2倍水研磨成浆,煮沸3-5分钟,倒入到步骤(1)锅内,揉拌均匀,得饭团;
(3)、将饭团整形入模,压制、切片成型后,表面均匀刷涂上营养添加剂,烘干后,再喷涂均匀薏仁油,再烘烤至熟香,即得。
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CN1107003A (zh) * | 1994-02-18 | 1995-08-23 | 汤自斌 | 黑米锅巴 |
CN1186626A (zh) * | 1996-12-28 | 1998-07-08 | 刘润峰 | 天然全营养锅巴及其生产方法 |
CN101595958A (zh) * | 2009-05-05 | 2009-12-09 | 北京体运国际经济会议服务中心 | 一种小米锅巴 |
CN103125880A (zh) * | 2011-11-30 | 2013-06-05 | 张静 | 一种紫薯锅巴及其制备方法 |
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CN1186626A (zh) * | 1996-12-28 | 1998-07-08 | 刘润峰 | 天然全营养锅巴及其生产方法 |
CN101595958A (zh) * | 2009-05-05 | 2009-12-09 | 北京体运国际经济会议服务中心 | 一种小米锅巴 |
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