CN104000120A - 一种泡椒猪皮风味锅巴及其加工方法 - Google Patents
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Abstract
本发明公开了一种泡椒猪皮风味锅巴及其加工方法,由下列重量份的原料组成:猪皮20-40、粳米250-350、绿豆40-60、泡椒20-30、啤酒10-15、花椒粉3-6、薄荷叶2-3、干菊花瓣1-2、地菍根1-3、鸡筋参1-2、草石蚕2-3、熟地1-2、金盏花1-3、三七花1-2、保健调味剂6-12、食盐4-8、薏仁油8-12。本发明泡椒猪皮风味锅巴,添加猪皮成分,营养更加丰富,更使锅巴口感香脆,添加绿豆能清热解毒,泡椒辛辣爽口,配方配伍协调和理,添加中药成分,更具保健价值,具有补养气血、清热凉血、养阴润肺、健脾和胃的功效,有益人体健康。
Description
技术领域
本发明涉及一种泡椒猪皮风味锅巴及其加工方法,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猪皮风味锅巴及其加工方法。
本发明采用的技术方案如下:
一种泡椒猪皮风味锅巴,是由以下重量份的原料组成:
猪皮20-40、粳米250-350、绿豆40-60、泡椒20-30、啤酒10-15、花椒粉3-6、薄荷叶2-3、干菊花瓣1-2、地菍根1-3、鸡筋参1-2、草石蚕2-3、熟地1-2、金盏花1-3、三七花1-2、保健调味剂6-12、食盐4-8、薏仁油8-12;
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。
所述的泡椒猪皮风味锅巴的加工方法,包括以下步骤:
(1)、将猪皮除杂切条洗净,在40-60℃下烘干,与切制成末的泡椒、食盐揉拌均匀,倒入啤酒浸泡20-40分钟后紧压腌制2-4天,捞出猪皮条沥干,再经膨化机膨化,研磨成粉,与花椒粉混匀,文火炒制香,得猪皮粉;
(2)、将薄荷叶、干菊花瓣、地菍根1、三七花等中药原料混合,加水煎煮,过滤去渣,得中药液,加入除杂洗净粳米、绿豆,浸泡8-12小时,研磨成浆,煮沸10-15分钟,抽滤,滤液喷雾干燥,与滤泥混匀,文火翻炒至微干,得豆米沙;
(3)、将豆米沙与其他剩余原料混合揉拌均匀,入模压制、切片,得片状锅巴,表面均匀喷洒猪皮粉,放入烤箱,烤制熟香即得。
本发明中地菍根为野牡丹科植物地菍的根,能够活血止血、健脾益气、利湿解毒;
草石蚕为为唇形科植物草石蚕的块茎及全草,能够养阴润肺;
鸡筋参为茜草科虎刺属植物长叶数珠树的根,具有补养气血,收敛止血的作用;
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:
本发明泡椒猪皮风味锅巴,添加猪皮成分,营养更加丰富,更使锅巴口感香脆,添加绿豆能清热解毒,泡椒辛辣爽口,配方配伍协调和理,添加中药成分,更具保健价值,具有补养气血、清热凉血、养阴润肺、健脾和胃的功效,有益人体健康。
具体实施方式
一种泡椒猪皮风味锅巴,是由以下重量(克)的原料组成:
猪皮40、粳米300、绿豆50、泡椒30、啤酒15、花椒粉5、薄荷叶2、干菊花瓣2、地菍根3、鸡筋参2、草石蚕3、熟地2、金盏花2、三七花2、保健调味剂12、食盐5、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10、大蒜汁8、黑木耳20、菜芙蓉花12、兰香子6、亚麻籽粉4、榧子粉6、莱菔子粉5、香叶子3、绞股蓝4、苹果原醋15、菠萝叶5、海参肽2、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8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。
所述的泡椒猪皮风味锅巴的加工方法,包括以下步骤:
(1)、将猪皮除杂切条洗净,在60℃下烘干,与切制成末的泡椒、食盐揉拌均匀,倒入啤酒浸泡40分钟后紧压腌制3天,捞出猪皮条沥干,再经膨化机膨化,研磨成粉,与花椒粉混匀,文火炒制香,得猪皮粉;
(2)、将薄荷叶、干菊花瓣、地菍根1、三七花等中药原料混合,加水煎煮,过滤去渣,得中药液,加入除杂洗净粳米、绿豆,浸泡12小时,研磨成浆,煮沸15分钟,抽滤,滤液喷雾干燥,与滤泥混匀,文火翻炒至微干,得豆米沙;
(3)、将豆米沙与其他剩余原料混合揉拌均匀,入模压制、切片,得片状锅巴,表面均匀喷洒猪皮粉,放入烤箱,烤制熟香即得。
Claims (2)
1.一种泡椒猪皮风味锅巴,其特征在于,是由以下重量份的原料组成:
猪皮20-40、粳米250-350、绿豆40-60、泡椒20-30、啤酒10-15、花椒粉3-6、薄荷叶2-3、干菊花瓣1-2、地菍根1-3、鸡筋参1-2、草石蚕2-3、熟地1-2、金盏花1-3、三七花1-2、保健调味剂6-12、食盐4-8、薏仁油8-12;
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。
2.一种如权利要求1所述的泡椒猪皮风味锅巴的加工方法,其特征在于包括以下步骤:
(1)、将猪皮除杂切条洗净,在40-60℃下烘干,与切制成末的泡椒、食盐揉拌均匀,倒入啤酒浸泡20-40分钟后紧压腌制2-4天,捞出猪皮条沥干,再经膨化机膨化,研磨成粉,与花椒粉混匀,文火炒制香,得猪皮粉;
(2)、将薄荷叶、干菊花瓣、地菍根1、三七花等中药原料混合,加水煎煮,过滤去渣,得中药液,加入除杂洗净粳米、绿豆,浸泡8-12小时,研磨成浆,煮沸10-15分钟,抽滤,滤液喷雾干燥,与滤泥混匀,文火翻炒至微干,得豆米沙;
(3)、将豆米沙与其他剩余原料混合揉拌均匀,入模压制、切片,得片状锅巴,表面均匀喷洒猪皮粉,放入烤箱,烤制熟香即得。
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