CN104000109B - 一种竹香烧烤锅巴及其加工方法 - Google Patents
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Abstract
本发明公开了一种竹香烧烤锅巴及其加工方法，由下列重量份的原料组成：糙米200-250、苦荞50-80、糯米粉30-80、鸭肉20-30、竹笋20-30、竹沥4-6、砂仁2-3、白芍1-2、石榴叶2-3、黄皮叶1-2、橄榄核1-2、没食子1-2、冬瓜皮1-3、保健调味剂10-15、酱油3-5、黄酒8-12、香瓜籽粉4-6、黑芝麻8-12、薏仁油适量。本发明竹香烧烤锅巴，香嫩酥脆，经烧烤熟制，散逸清逸竹香，风味独特；配方增加中药保健成分，具有抗癌、抑菌的功效，降低烧烤食物致癌危害，同时具有健胃消食、利尿排毒、清热降火的功能，食用方便，老少皆宜。
Description
技术领域
本发明涉及一种竹香烧烤锅巴及其加工方法，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。其味道鲜美，营养丰富，质地松脆、使用方便、营养丰富、易于消化，既可作为休闲食品，又可称为餐桌佳肴。
随着生活水平的提高,消费者对锅巴食品的风味性、特色性、营养性提出新要求，但传统锅巴加工组成原料的单一，不能适应现在消费者的要求，急需开发、扩展锅巴的品种、风味，提高保健价值，丰富营养结构。
发明内容
本发明的目的在于提供一种竹香烧烤锅巴及其加工方法。
本发明采用的技术方案如下：
一种竹香烧烤锅巴，是由以下重量份的原料组成：
糙米200-250、苦荞50-80、糯米粉30-80、鸭肉20-30、竹笋20-30、竹沥4-6、砂仁2-3、白芍1-2、石榴叶2-3、黄皮叶1-2、橄榄核1-2、没食子1-2、冬瓜皮1-3、保健调味剂10-15、酱油3-5、黄酒8-12、香瓜籽粉4-6、黑芝麻8-12、薏仁油适量；
所述的保健调味剂由以下重量份的原料组成：石榴酒30-50、生姜汁8-10、大蒜汁8-10、黑木耳10-20、菜芙蓉花8-12、兰香子4-8、亚麻籽粉3-5、榧子粉3-6、莱菔子粉3-5、香叶子2-4、绞股蓝3-4、苹果原醋10-15、菠萝叶3-5、海参肽1-2、椒盐5-8；
所述的保健调味剂的的制备方法为：a、将香叶子、绞股蓝、菠萝叶粉碎至60-80目，加4-8倍水煎煮1-2小时，过来去渣，滤液超滤，得保健液；b、将兰香子、亚麻籽粉、榧子粉、莱菔子粉混合入锅，文火炒香，再超微粉碎，得超微粉体；c、将黑木耳、菜芙蓉花分别洗净，加入苹果原醋中，浸泡40-60分钟，入笼蒸制熟香，打制成浆，与保健液、超微粉体及其他剩余原料混合均匀，即可。
所述的竹香烧烤锅巴的加工方法，包括以下步骤：
（1）、将糙米、苦荞洗净，在95-105℃热风烘制2-3小时，放入薏仁油中浸泡10-15分钟，捞出沥干余油，加水蒸制熟香，得熟饭；
（2）、将砂仁、白芍、石榴叶、黄皮叶、橄榄核、没食子、冬瓜皮加水煎煮过滤渣，得到滤液，倒入熟饭，浸泡至饭粒泡发散开，过筛，得到饭粒摊开烘干；
（3）、将鲜嫩竹笋切片焯水2-5分钟后捞出，切制成末，与洗净除杂鸭肉滚揉均匀，在绞制成糜，加入竹沥、酱油、黄酒揉拌均匀，蒸制熟香，得竹笋肉糜；
（4）、将香瓜籽粉、黑芝麻分别炒制熟香，混合粉碎至100-120目，得麻香粉；
（5）、将糯米粉加0.5-1倍水搅拌成浆，加入烘干饭粒、保健调味剂、竹笋肉糜，搅拌均匀，压制成块，切制成片，沾涂麻香粉，喷淋薏仁油，在竹炭火上烤熟即可。
本发明中没食子为没食子蜂科，具有固气、涩精、敛肺、止血、抗癌的功效；
菜芙蓉花为锦葵科、秋葵属的鲜花，具有显著调节人体内分泌、免疫力，增加人体抗力，改善心脑血管及微循环功能，增强机体抗氧化能力，抗心脑缺血、缺氧、抗炎、镇疼，抗疲劳、抗衰老、抗癌、防癌、降血脂功效；
兰香子为唇型花科、罗勒属的种子，供丰富的食物纤维，在胃中可以包覆醣类，减少醣类的吸收，降低饭后血中葡萄糖的浓度，同时抑制血糖质上升，加上纤维质遇水膨胀的特性，大大提升饱足感，有利于糖尿病和体重的控制；
香叶子为为樟种植物香叶子的叶，能够行气，治胃病，胃溃疡，消化不良；
菠萝叶有强的清热燥湿的作用，能用来缓解胃中湿热而导致的食欲不振、胃痛、腹泻等症状。
与现有技术相比，本发明的优点是：
本发明竹香烧烤锅巴，香嫩酥脆，经烧烤熟制，散逸清逸竹香，风味独特；配方增加中药保健成分，具有抗癌、抑菌的功效，降低烧烤食物致癌危害，同时具有健胃消食、利尿排毒、清热降火的功能，食用方便，老少皆宜。
具体实施方式
一种竹香烧烤锅巴，是由以下重量（克）的原料组成：
糙米250、苦荞80、糯米粉40、鸭肉30、竹笋30、竹沥5、砂仁3、白芍2、石榴叶3、黄皮叶2、橄榄核2、没食子1、冬瓜皮3、保健调味剂15、酱油4、黄酒12、香瓜籽粉5、黑芝麻12、薏仁油适量；
所述的保健调味剂由以下重量（克）的原料组成：石榴酒50、生姜汁10、大蒜汁8、黑木耳20、菜芙蓉花12、兰香子8、亚麻籽粉5、榧子粉5、莱菔子粉5、香叶子4、绞股蓝4、苹果原醋15、菠萝叶5、海参肽1、椒盐5；
所述的保健调味剂的的制备方法为：a、将香叶子、绞股蓝、菠萝叶粉碎至60目，加6倍水煎煮2小时，过来去渣，滤液超滤，得保健液；b、将兰香子、亚麻籽粉、榧子粉、莱菔子粉混合入锅，文火炒香，再超微粉碎，得超微粉体；c、将黑木耳、菜芙蓉花分别洗净，加入苹果原醋中，浸泡50分钟，入笼蒸制熟香，打制成浆，与保健液、超微粉体及其他剩余原料混合均匀，即可。
所述的竹香烧烤锅巴的加工方法，包括以下步骤：
（1）、将糙米、苦荞洗净，在98℃热风烘制3小时，放入薏仁油中浸泡15分钟，捞出沥干余油，加水蒸制熟香，得熟饭；
（2）、将砂仁、白芍、石榴叶、黄皮叶、橄榄核、没食子、冬瓜皮加水煎煮过滤渣，得到滤液，倒入熟饭，浸泡至饭粒泡发散开，过筛，得到饭粒摊开烘干；
（3）、将鲜嫩竹笋切片焯水4分钟后捞出，切制成末，与洗净除杂鸭肉滚揉均匀，在绞制成糜，加入竹沥、酱油、黄酒揉拌均匀，蒸制熟香，得竹笋肉糜；
（4）、将香瓜籽粉、黑芝麻分别炒制熟香，混合粉碎至120目，得麻香粉；
（5）、将糯米粉加1倍水搅拌成浆，加入烘干饭粒、保健调味剂、竹笋肉糜，搅拌均匀，压制成块，切制成片，沾涂麻香粉，喷淋薏仁油，在竹炭火上烤熟即可。
Claims (2)
1.一种竹香烧烤锅巴，其特征在于，是由以下重量份的原料制成：糙米200-250、苦荞50-80、糯米粉30-80、鸭肉20-30、竹笋20-30、竹沥4-6、砂仁2-3、白芍1-2、石榴叶2-3、黄皮叶1-2、橄榄核1-2、没食子1-2、冬瓜皮1-3、保健调味剂10-15、酱油3-5、黄酒8-12、香瓜籽粉4-6、黑芝麻8-12、薏仁油适量；
所述的保健调味剂由以下重量份的原料制成：石榴酒30-50、生姜汁8-10、大蒜汁8-10、黑木耳10-20、菜芙蓉花8-12、兰香子4-8、亚麻籽粉3-5、榧子粉3-6、莱菔子粉3-5、香叶子2-4、绞股蓝3-4、苹果原醋10-15、菠萝叶3-5、海参肽1-2、椒盐5-8；
所述的保健调味剂的的制备方法为：a、将香叶子、绞股蓝、菠萝叶粉碎至60-80目，加4-8倍水煎煮1-2小时，过滤去渣，滤液超滤，得保健液；b、将兰香子、亚麻籽粉、榧子粉、莱菔子粉混合入锅，文火炒香，再超微粉碎，得超微粉体；c、将黑木耳、菜芙蓉花分别洗净，加入苹果原醋中，浸泡40-60分钟，入笼蒸制熟香，打制成浆，与保健液、超微粉体及其他剩余原料混合均匀，即可。
2.一种如权利要求1所述的竹香烧烤锅巴的加工方法，其特征在于包括以下步骤：
（1）、将糙米、苦荞洗净，在95-105℃热风烘制2-3小时，放入薏仁油中浸泡10-15分钟，捞出沥干余油，加水蒸制熟香，得熟饭；
（2）、将砂仁、白芍、石榴叶、黄皮叶、橄榄核、没食子、冬瓜皮加水煎煮过滤渣，得到滤液，倒入熟饭，浸泡至饭粒泡发散开，过筛，得到饭粒摊开烘干；
（3）、将鲜嫩竹笋切片焯水2-5分钟后捞出，切制成末，与洗净除杂鸭肉滚揉均匀，再绞制成糜，加入竹沥、酱油、黄酒揉拌均匀，蒸制熟香，得竹笋肉糜；
（4）、将香瓜籽粉、黑芝麻分别炒制熟香，混合粉碎至100-120目，得麻香粉；
（5）、将糯米粉加0.5-1倍水搅拌成浆，加入烘干饭粒、保健调味剂、竹笋肉糜，搅拌均匀，压制成块，切制成片，沾涂麻香粉，喷淋薏仁油，在竹炭火上烤熟即可。
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| CN101940301A (zh) * | 2010-08-08 | 2011-01-12 | 程振雷 | 营养健康强身食疗的新型膨化食品 |
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