CN104000112B - 一种泡椒银鱼酱锅巴及其加工方法 - Google Patents
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Abstract
本发明公开了一种泡椒银鱼酱锅巴及其加工方法，由下列重量份的原料组成：胚芽米250-300、薏米40-60、高粱50-80、银鱼粉15-25、腐乳10-15、纳豆10-20、枝子2-3、犁头草1-2、香蜂草1-2、柿子叶1-2、肉苁蓉1-2、泡椒20-30、胡椒粉4-6、菊粉3-5、木姜子油3-6、番茄酱20-30、保健调味剂8-10、米酒10-15、薏仁油10-15。本发明泡椒银鱼酱锅巴，厚薄均匀，酱香浓郁，鲜香麻辣，风味十足，显著增进食欲，且易消化，同时添加清热降火、清血安神、抑菌护肝作用的中药成分，协同作用，享受香辣美食无须担心上火烦恼，常食有益健康。
Description
技术领域
本发明涉及一种泡椒银鱼酱锅巴及其加工方法，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泡椒银鱼酱锅巴及其加工方法。
本发明采用的技术方案如下：
一种泡椒银鱼酱锅巴，是由以下重量份的原料组成：
胚芽米250-300、薏米40-60、高粱50-80、银鱼粉15-25、腐乳10-15、纳豆10-20、枝子2-3、犁头草1-2、香蜂草1-2、柿子叶1-2、肉苁蓉1-2、泡椒20-30、胡椒粉4-6、菊粉3-5、木姜子油3-6、番茄酱20-30、保健调味剂8-10、米酒10-15、薏仁油10-15；
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。
所述的泡椒银鱼酱锅巴的加工方法，包括以下步骤：
（1）、将泡椒切末与胡椒粉一并放入木姜子油锅内，煸炒至香，加入银鱼粉、米酒、腐乳、纳豆混匀，文火焖煮20-40分钟，打制成酱，得银鱼酱；
（2）、将胚芽米、薏米、高粱分别洗净，在90-100℃下热风烘制3-6小时，混合后喷淋适量薏仁油，文火翻炒至干香，粉碎至80-120目，得熟米粉；
（3）、将枝子、犁头草、香蜂草、柿子叶、肉苁蓉混合，加10-20倍水煎煮1-3小时，过滤去渣，得煎煮液；
（4）、将熟米粉、银鱼酱、煎煮液及其他剩余原料混合揉拌均匀，经擀压成片，切制成块，放入烤箱烘烤至熟香，即得。
本发明中犁头草为菫菜科菫菜属植物犁头草的全草，能够清热解毒，凉血消肿；
香蜂草为唇形科多年草本植物，可增进食欲、促进消化,饭前饭后皆宜；
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：
本发明泡椒银鱼酱锅巴，厚薄均匀，酱香浓郁，鲜香麻辣，风味十足，显著增进食欲，且易消化，同时添加清热降火、清血安神、抑菌护肝作用的中药成分，协同作用，享受香辣美食无须担心上火烦恼，常食有益健康。
具体实施方式
一种泡椒银鱼酱锅巴，是由以下重量（克）的原料组成：
胚芽米280、薏米60、高粱80、银鱼粉25、腐乳15、纳豆20、枝子3、犁头草2、香蜂草2、柿子叶2、肉苁蓉2、泡椒30、胡椒粉5、菊粉5、木姜子油5、番茄酱30、保健调味剂10、米酒15、薏仁油12；
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8、大蒜汁8、黑木耳20、菜芙蓉花12、兰香子6、亚麻籽粉5、榧子粉6、莱菔子粉5、香叶子3、绞股蓝3、苹果原醋15、菠萝叶5、海参肽2、椒盐6；
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80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40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。
所述的泡椒银鱼酱锅巴的加工方法，包括以下步骤：
（1）、将泡椒切末与胡椒粉一并放入木姜子油锅内，煸炒至香，加入银鱼粉、米酒、腐乳、纳豆混匀，文火焖煮40分钟，打制成酱，得银鱼酱；
（2）、将胚芽米、薏米、高粱分别洗净，在100℃下热风烘制5小时，混合后喷淋适量薏仁油，文火翻炒至干香，粉碎至120目，得熟米粉；
（3）、将枝子、犁头草、香蜂草、柿子叶、肉苁蓉混合，加16倍水煎煮3小时，过滤去渣，得煎煮液；
(4)、将熟米粉、银鱼酱、煎煮液及其他剩余原料混合揉拌均匀，经擀压成片，切制成块，放入烤箱烘烤至熟香，即得。
Claims (2)
1.一种泡椒银鱼酱锅巴，其特征在于，是由以下重量份的原料制成：
胚芽米250-300、薏米40-60、高粱50-80、银鱼粉15-25、腐乳10-15、纳豆10-20、枝子2-3、犁头草1-2、香蜂草1-2、柿子叶1-2、肉苁蓉1-2、泡椒20-30、胡椒粉4-6、菊粉3-5、木姜子油3-6、番茄酱20-30、保健调味剂8-10、米酒10-15、薏仁油10-15；
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所述的泡椒银鱼酱锅巴的加工方法，其特征在于包括以下步骤：
（1）、将泡椒切末与胡椒粉一并放入木姜子油锅内，煸炒至香，加入银鱼粉、米酒、腐乳、纳豆混匀，文火焖煮20-40分钟，打制成酱，得银鱼酱；
（2）、将胚芽米、薏米、高粱分别洗净，在90-100℃下热风烘制3-6小时，混合后喷淋适量薏仁油，文火翻炒至干香，粉碎至80-120目，得熟米粉；
（3）、将枝子、犁头草、香蜂草、柿子叶、肉苁蓉混合，加10-20倍水煎煮1-3小时，过滤去渣，得煎煮液；
（4）、将熟米粉、银鱼酱、煎煮液及其他剩余原料混合揉拌均匀，经擀压成片，切制成块，放入烤箱烘烤至熟香，即得。
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| CN101496596A (zh) * | 2008-12-24 | 2009-08-05 | 王福起 | 保健锅巴及制备方法 |
| CN102637095A (zh) * | 2011-02-10 | 2012-08-15 | 安华高科技Ecbuip(新加坡)私人有限公司 | 通过分割的超低轮廓的光学手指导航照明系统 |
| CN103564337A (zh) * | 2013-11-09 | 2014-02-12 | 申健 | 一种牛膝保健锅巴 |
| CN103652639A (zh) * | 2013-12-30 | 2014-03-26 | 刘海燕 | 一种天门冬桔梗保健锅巴 |
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| CN103564337A (zh) * | 2013-11-09 | 2014-02-12 | 申健 | 一种牛膝保健锅巴 |
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