CN103989099B - 一种凉拌爽口的莲藕脆饼及其制备方法 - Google Patents
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Abstract
一种凉拌爽口的莲藕脆饼，其特征在于由以下重量份的原料制成：莲藕200~240、棕榈油10~12、桑叶12~15、枸杞8~10、甘草8~10、红枣子13~15、丹参4~6、柚子皮50~55、陈皮10~14、绍酒8~10、山药13~17、白砂糖20~22、番茄汁12~14、蜂蜜6~8、椰蓉8~10、山芋糖丝25~28、助剂4~5、水600~750；本发明的莲藕片清脆爽口，它是将莲藕片放入事先熬制的汤汁中浸泡一段时间，让味道充分渗透藕片，有点像卤制过程，汤汁是将红枣子先干炒爆香在混合甘草、丹参、枸杞、山药等煨制而成，浸泡后的藕片鲜嫩多汁，再放于蒸笼中蒸，产生的蒸汽来自柚子表皮加水煮至萃取而得，为防止笼屉上的竹签老化感染，还用特制的桑叶做阻隔，不影响气味的渗透，最后风干，得到柔然但很清脆的藕片，最后粘糖丝，撒椰蓉，成品甘甜可人，清脆爽口。
Description
技术领域
本发明是一种凉拌爽口的莲藕脆饼及其制备方法，属于食品中莲藕饼的工艺技术领域。
背景技术
藕，又称莲藕，属睡莲科植物，藕微甜而脆，可生食也可做菜，而且药用价值相当高，它的根根叶叶，花须果实，无不为宝，都可滋补入药。用藕制成粉，能消食止泻，开胃清热，滋补养性，预防内出血，是妇孺童妪、体弱多病者上好的流质食品和滋补佳珍。藕原产于印度，后来引入中国，目前在我国的湖北，山东，河南，河北等地均有种植。
中医认为藕性寒、味甘。生用，具有凉血、散淤之功，治热病烦渴、吐血、热淋等；熟用能益血、止泻，还能健脾、开胃。
以藕为主的单验方在临床上应用较广，有很好的效验。比如鲜藕汁，每日早晚各服半杯，治肺结核出血、产后出血、鼻流血。另外，生藕捣绞取汁，加蜂蜜适量，搅匀，分次服，治热病烦渴不止；藕汁、梨汁各半杯，和匀服用，治上焦痰热、口干咳嗽。
藕连接部分称为藕节，含天门冬素、鞣质等，具有较高的药用价值。藕节和藕在性味、功用上大致相似，但藕节又侧重止血功效。
中医认为藕节性平、味甘涩，药用可以缩短出血时间，有止血散淤之效，治咳血、吐血、尿血、便血、子宫出血等。
比如将藕节捣汁饮用，并在鼻中滴3～4滴，每天2～3次，治鼻出血；藕节40克煎服，每天2服，治外伤性前房积血；取藕节连须在内40克，焙干后加入冰片1克，共研末，贮瓶内，不要漏气。每次取少许药末吹患侧鼻孔，每2小时1次，治鼻息肉；将生藕节去毛洗净，用食盐腌2周。用时，取藕节，以开水冲洗后含服，每次含服1枚，每日2次，治急性咽喉炎。
发明内容
一种凉拌爽口的莲藕脆饼，其特征在于由以下重量份的原料制成：莲藕200~240、棕榈油10~12、桑叶12~15、枸杞8~10、甘草8~10、红枣子13~15、丹参4~6、柚子皮50~55、陈皮10~14、绍酒8~10、山药13~17、白砂糖20~22、番茄汁12~14、蜂蜜6~8、椰蓉8~10、山芋糖丝25~28、助剂4~5、水600~750；所述助剂由以下重量份的原料制成：丝瓜嫩叶12~14、楤木嫩叶16~18、乌药嫩叶10~14、鲜桃花6~8、胡萝卜嫩叶12~15、脱脂奶粉14~16、四方麻8~10、大蓟根6~8、决明子4~6、蒜黄12~15、石榴籽4~6；制备方法是将鲜嫩的丝瓜嫩叶、楤木叶、乌药叶、桃花、胡萝卜叶、蒜黄混合，加水磨浆，过滤得滤浆，将石榴籽先干炒10~14min，再磨成粉末并混合四方麻、决明子、大蓟根加2~2.5于总重量的水于砂锅中煎煮50~70min，之后浓缩汤汁并混合前述滤浆，烘干得粉末，将粉末与脱脂奶粉混合即得。
一种凉拌爽口的莲藕脆饼的制备方法，其特征在于包括以下几个步骤：
（1）将红枣子放入炒锅加黑砂干炒10~15min，然后挑出敲碎并混合甘草、枸杞、绍酒、山药、丹参、陈皮，助剂及其它下列步骤未用到的剩余材料，加水至没过总量界面3~5cm，先大火烧开再转小火煨煮50~70min，冷藏备用；
（2）莲藕去皮后切成片，然后放入（1）所述的汤汁中浸泡24~30h，然后捞出备用；
（3）取柚子皮的表皮，厚度1~2.5cm之间，放入水锅中加2~3倍的水煮沸，上层放笼屉一层，笼屉底层铺上事先过沸水去青味的桑叶，将（2）得到的藕片平放其上，藕片无叠加，熏制30~40min至藕片软化，最后常温下风干；
（4）另备炒锅，分别加入棕榈油、山芋糖丝、番茄汁和蜂蜜，混合均匀并加热至80~90℃，然后浇注在（3）得到的莲藕片上，常温冷却至40~50℃时撒上白砂糖和椰蓉，待糖体硬化即可。
发明中出现的罕见物料介绍如下：
楤木叶：为五加科植物楤木的嫩叶，春季采摘，洗净鲜用，用于伤湿腹泻或痢疾，水肿，小便不利。
乌药叶：为樟科植物乌药的叶为药，煎汤服用可温中理气，鲜品捣敷患处有治风湿痹痛，跌打伤痛，烫伤等功效。
四方麻：玄参科腹水草属落叶灌木，以全草入药，晒干或鲜用，可清热解毒，消肿止痛；外用适量，鲜品捣烂敷患处，治皮肤湿疹，烧烫伤，痈疖疔疮，跌打损等。
本发明的优点：本发明的莲藕片清脆爽口，它是将莲藕片放入事先熬制的汤汁中浸泡一段时间，让味道充分渗透藕片，有点像卤制过程，汤汁是将红枣子先干炒爆香在混合甘草、丹参、枸杞、山药等煨制而成，浸泡后的藕片鲜嫩多汁，再放于蒸笼中蒸，产生的蒸汽来自柚子表皮加水煮至萃取而得，为防止笼屉上的竹签老化感染，还用特制的桑叶做阻隔，不影响气味的渗透，最后风干，得到柔然但很清脆的藕片，最后粘糖丝，撒椰蓉，成品甘甜可人，清脆爽口。
具体实施方式
一种凉拌爽口的莲藕脆饼，其特征在于由以下重量份的原料制成：莲藕200~240g、棕榈油10~12g、桑叶12~15g、枸杞8~10g、甘草8~10g、红枣子13~15g、丹参4~6g、柚子皮50~55g、陈皮10~14g、绍酒8~10g、山药13~17g、白砂糖20~22g、番茄汁12~14g、蜂蜜6~8g、椰蓉8~10g、山芋糖丝25~28g、助剂4~5g、水600~750g；所述助剂由以下重量份的原料制成：丝瓜嫩叶12~14g、楤木嫩叶16~18g、乌药嫩叶10~14g、鲜桃花6~8g、胡萝卜嫩叶12~15g、脱脂奶粉14~16g、四方麻8~10g、大蓟根6~8g、决明子4~6g、蒜黄12~15g、石榴籽4~6g；制备方法是将鲜嫩的丝瓜嫩叶、楤木叶、乌药叶、桃花、胡萝卜叶、蒜黄混合，加水磨浆，过滤得滤浆，将石榴籽先干炒10~14min，再磨成粉末并混合四方麻、决明子、大蓟根加2~2.5于总重量的水于砂锅中煎煮50~70min，之后浓缩汤汁并混合前述滤浆，烘干得粉末，将粉末与脱脂奶粉混合即得。
一种凉拌爽口的莲藕脆饼的制备方法，其特征在于包括以下几个步骤：
（1）将红枣子放入炒锅加黑砂干炒10~15min，然后挑出敲碎并混合甘草、枸杞、绍酒、山药、丹参、陈皮，助剂及其它下列步骤未用到的剩余材料，加水至没过总量界面3~5cm，先大火烧开再转小火煨煮50~70min，冷藏备用；
（2）莲藕去皮后切成片，然后放入（1）所述的汤汁中浸泡24~30h，然后捞出备用；
（3）取柚子皮的表皮，厚度1~2.5cm之间，放入水锅中加2~3倍的水煮沸，上层放笼屉一层，笼屉底层铺上事先过沸水去青味的桑叶，将（2）得到的藕片平放其上，藕片无叠加，熏制30~40min至藕片软化，最后常温下风干；
（4）另备炒锅，分别加入棕榈油、山芋糖丝、番茄汁和蜂蜜，混合均匀并加热至80~90℃，然后浇注在（3）得到的莲藕片上，常温冷却至40~50℃时撒上白砂糖和椰蓉，待糖体硬化即可。
Claims (2)
1.一种凉拌爽口的莲藕脆饼，其特征在于由以下重量份的原料制成：莲藕200~240、棕榈油10~12、桑叶12~15、枸杞8~10、甘草8~10、红枣子13~15、丹参4~6、柚子皮50~55、陈皮10~14、绍酒8~10、山药13~17、白砂糖20~22、番茄汁12~14、蜂蜜6~8、椰蓉8~10、山芋糖丝25~28、助剂4~5、水600~750；所述助剂由以下重量份的原料制成：丝瓜嫩叶12~14、楤木嫩叶16~18、乌药嫩叶10~14、鲜桃花6~8、胡萝卜嫩叶12~15、脱脂奶粉14~16、四方麻8~10、大蓟根6~8、决明子4~6、蒜黄12~15、石榴籽4~6；制备方法是将鲜嫩的丝瓜嫩叶、楤木叶、乌药叶、桃花、胡萝卜叶、蒜黄混合，加水磨浆，过滤得滤浆，将石榴籽先干炒10~14min，再磨成粉末并混合四方麻、决明子、大蓟根加2~2.5于总重量的水于砂锅中煎煮50~70min，之后浓缩汤汁并混合前述滤浆，烘干得粉末，将粉末与脱脂奶粉混合即得。
2.根据权利要求1所述一种凉拌爽口的莲藕脆饼的制备方法，其特征在于包括以下几个步骤：
（1）将红枣子放入炒锅加黑砂干炒10~15min，然后挑出敲碎并混合甘草、枸杞、绍酒、山药、丹参、陈皮，助剂，加水至没过总量界面3~5cm，先大火烧开再转小火煨煮50~70min，冷藏备用；
（2）莲藕去皮后切成片，然后放入（1）所述的汤汁中浸泡24~30h，然后捞出备用；
（3）取柚子皮的表皮，厚度1~2.5cm之间，放入水锅中加2~3倍的水煮沸，上层放笼屉一层，笼屉底层铺上事先过沸水去青味的桑叶，将（2）得到的藕片平放其上，藕片无叠加，熏制30~40min至藕片软化，最后常温下风干；
（4）另备炒锅，分别加入棕榈油、山芋糖丝、番茄汁和蜂蜜，混合均匀并加热至80~90℃，然后浇注在（3）得到的莲藕片上，常温冷却至40~50℃时撒上白砂糖和椰蓉，待糖体硬化即可。
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