CN104000115B - 一种苔干葛根锅巴及其加工方法 - Google Patents
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Abstract
本发明公开了一种苔干葛根锅巴及其加工方法,由下列重量份的原料组成:大米200-250、苔干30-50、葛根15-25、西兰花20-30、芦荟6-12、海苔粉5-8、打火草2-3、马耳草1-3、南瓜花2-3、葡萄藤1-2、银杏叶2-3、营养添加剂10-15、橄榄汁10-15、薏仁油4-8。本发明苔干葛根锅巴,色泽青翠,口感香脆,营养丰富,风味十足,老少皆宜;具有清热解毒、护肝益肾、活血健脑、强心提神的保健功能,常食有益健康。
Description
技术领域
本发明涉及一种苔干葛根锅巴及其加工方法,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苔干葛根锅巴及其加工方法。
本发明采用的技术方案如下:
一种苔干葛根锅巴,是由以下重量份的原料组成:
大米200-250、苔干30-50、葛根15-25、西兰花20-30、芦荟6-12、海苔粉5-8、打火草2-3、马耳草1-3、南瓜花2-3、葡萄藤1-2、银杏叶2-3、营养添加剂10-15、橄榄汁10-15、薏仁油4-8;
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。
所述的苔干葛根锅巴的加工方法,包括以下步骤:
(1)、将打火草、马耳草、南瓜花、葡萄藤、银杏叶加水煎煮,过滤去渣,得煎煮液;
(2)、将葛根去皮切块洗净,与洗净除杂西兰花、芦荟、苔干分别破碎,混合后加水研磨成浆,冷冻干燥研磨成粉,得苔干混合粉;
(3)、将大米洗净后晒干研磨成粉,与苔干混合粉混合均匀,加入薏仁油锅内翻炒至干香,再精磨至160-200目,得熟香粉;
(4)、将熟香粉与其他剩余原料混合,倒入煎煮液揉拌均匀,再入模压制成块,切制厚度为3-6毫米的片状,放入烤箱烤制熟香,即得。
本发明中马耳草为鸭跖草科鸭跖草属,能够清热解毒,利水消肿;
打火草为菊科香青属的全草,能够清热平肝,止咳定喘;
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:
本发明苔干葛根锅巴,色泽青翠,口感香脆,营养丰富,风味十足,老少皆宜;具有清热解毒、护肝益肾、活血健脑、强心提神的保健功能,常食有益健康。
具体实施方式
一种苔干葛根锅巴,是由以下重量(克)的原料组成:
大米250、苔干50、葛根25、西兰花30、芦荟12、海苔粉8、打火草2、马耳草2、南瓜花3、葡萄藤2、银杏叶2、营养添加剂15、橄榄汁15、薏仁油8;
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6、猪皮冻15、玛卡粉6、金樱子5、火棘果5、走马胎2、丹参1、蜂蜜10、葡萄酒50、沙棘油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。
所述的苔干葛根锅巴的加工方法,包括以下步骤:
(1)、将打火草、马耳草、南瓜花、葡萄藤、银杏叶加水煎煮,过滤去渣,得煎煮液;
(2)、将葛根去皮切块洗净,与洗净除杂西兰花、芦荟、苔干分别破碎,混合后加水研磨成浆,冷冻干燥研磨成粉,得苔干混合粉;
(3)、将大米洗净后晒干研磨成粉,与苔干混合粉混合均匀,加入薏仁油锅内翻炒至干香,再精磨至200目,得熟香粉;
(4)、将熟香粉与其他剩余原料混合,倒入煎煮液揉拌均匀,再入模压制成块,切制厚度为4毫米的片状,放入烤箱烤制熟香,即得。
Claims (2)
1.一种苔干葛根锅巴,其特征在于,是由以下重量份的原料制成:大米200-250、苔干30-50、葛根15-25、西兰花20-30、芦荟6-12、海苔粉5-8、打火草2-3、马耳草1-3、南瓜花2-3、葡萄藤1-2、银杏叶2-3、营养添加剂10-15、橄榄汁10-15、薏仁油4-8;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。
2.一种如权利要求1所述的苔干葛根锅巴的加工方法,其特征在于包括以下步骤:
(1)、将打火草、马耳草、南瓜花、葡萄藤、银杏叶加水煎煮,过滤去渣,得煎煮液;
(2)、将葛根去皮切块洗净,与洗净除杂西兰花、芦荟、苔干分别破碎,混合后加水研磨成浆,冷冻干燥研磨成粉,得苔干混合粉;
(3)、将大米洗净后晒干研磨成粉,与苔干混合粉混合均匀,加入薏仁油锅内翻炒至干香,再精磨至160-200目,得熟香粉;
(4)、将熟香粉与其他剩余原料混合,倒入煎煮液揉拌均匀,再入模压制成块,切制厚度为3-6毫米的片状,放入烤箱烤制熟香,即得。
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