CN104026436A - 一种糯米丸子八宝粥及其制备方法 - Google Patents
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Abstract
一种糯米丸子八宝粥,由以下重量份原料制成:粳米50~60、大米70~90、糯米粉20~30、玉米粉15~25、发酵粉8~15、豌豆20~25、奶油10~15、洋葱8~10、胡萝卜10~12、玫瑰花汁5~8、菠萝15~20、豆沙8~12、芝麻糊10~15、冰糖4~6、香芋粉6~8、百合3~5、花生油2~4、小麦麸皮4~8、食用油10~15、牛肉干8~10、助剂4~6、水900~1100;本发明的粥含有特制的糯米丸子,丸子不仅粉皮厚度适中,而且内馅的配料和加工也别出心裁,水果中的菠萝与洋葱和胡萝卜完美结合,不仅搭配合理,营养丰富,都含有丰富的维生素,配料芝麻糊、冰糖、百合等的加入更是锦上添花。
Description
技术领域
本发明是关于一种糯米丸子八宝粥及其制备方法,属于食品中八宝粥的工艺技术领域。
背景技术
粥可调节胃口,增进食欲,补充身体需要的水分。它味道鲜美、润喉易食,营养丰富又易于消化,实在是养生保健的佳品。粥的妙不可言,在于它介于饭、菜和汤三者之间。
粥,又称为“糜”,是我国饮食文化的精粹之一,是我国独有历史地理人文环境中的特定产物。早在六七千年前,祖先就开始以粥充饥,《周书》上记载:“黄帝始烹谷为粥。”原来从古人开化之初,粥就已经有了自己最原初的文化形态。
人体生理需要的蛋白质、脂肪、维生素、矿物质及淀粉等营养物质,主要来自人们日常所吃的各类食物。这些食物经过分解后,变成结构简单的小分子物质,才能被人体吸收。因此,食物越细软,就越容易被机体消化吸收,食物的营养价值越高。
据了解,由于粥是通过慢火、长时间熬出来的,有利于减少对蛋白质、脂肪的分解破坏,减少一些维生素的流失,并使一些矿物质能够溶于汤中,这样可使粥更具营养价值。而且粥有一个最大的特点是,除主要原料为粮食外,还辅以具有药用价值的各种配料,如莲子、苡仁、百合、扁豆、红枣、茯苓、山药、胡桃等;或者辅以含蛋白质丰富的羊肉、牛肉、鱼肉、骨髓等;或是含大量维生素的深色蔬菜和水果。在经过不同的加工方法熬制后,使其不仅营养丰富、味道鲜美,而且更具有滋补、祛病和养身之功效。
粳米是一种常见的主食,含有大量碳水化合物,约占 79%,是热量的主要来源。粳米,是粳稻的种仁,又称大米,其味甘淡,其性平和,每日食用,是滋补之物。
粳米是大米的一种,在中国各地均有栽培,种植历史已有6900多年,是中国饮食文化的特产之一,主要产于中国东北。粳米是用粳型非糯性稻谷碾制成的米,米粒一般呈椭圆形或圆形,米粒丰满肥厚,横断面近于圆形,长与宽之比小于二,颜色蜡白,呈透明或半透明,质地硬而有韧性,煮后粘性油性均大,柔软可口,但出饭率低。粳米根据收获季节,分为早粳米和晚粳米,早粳米呈半透明状,腹白较大,硬质粒少,米质较差,晚粳米呈白色或蜡白色,腹白小,硬质粒多,品质优。
发明内容
一种糯米丸子八宝粥,其特征在于由以下重量份的原料制成:粳米50~60、大米70~90、糯米粉20~30、玉米粉15~25、发酵粉8~15、豌豆20~25、奶油10~15、洋葱8~10、胡萝卜10~12、玫瑰花汁5~8、菠萝15~20、豆沙8~12、芝麻糊10~15、冰糖4~6、香芋粉6~8、百合3~5、花生油2~4、小麦麸皮4~8、食用油10~15、牛肉干8~10、助剂4~6、水900~1100;所述助剂由以下重量份的原料制成:丁葵草4~5、地黄叶2~3、蘘荷花苞3~4、海带2~3、海浮石1~2、银耳1~2、蟹黄1~2、抹茶粉12~15;制备方法是将除抹茶粉以外的各原料混合,加水煎煮,过滤得提取液,提取液浓缩后烘干,与抹茶粉混合即得。
丁葵草:是一种多年生豆科小草本,生于荒野。全草夏秋采收,晒干,可以祛瘀消肿,调起利湿。
地黄叶:双子叶植物药玄参科植物地黄的叶,可入药,用于热风伤阴、舌绛烦渴、发斑发疹、吐血、衄血、咽喉肿痛。
蘘荷:是一种多年生姜科草本,根部具有药用价值,其嫩花序、嫩叶可当蔬菜,花序可治咳嗽,配生香榧治小儿百日咳有显效。
海浮石:一般是由铝、钾、钠的硅酸盐所成,具有标准的多孔构造,形似蛀窠,有时具管状构造,可入药。
一种糯米丸子八宝粥的制备方法,其特征在于包括以下几个步骤:
(1)将糯米粉、玉米粉、发酵粉、奶油、玫瑰花汁、香芋粉、小麦麸皮,加水至正好使混合粉成团,揉捏发热,继续揉8~15min;
(2)将菠萝去皮,切丁,将冰糖磨碎成粉,将洋葱、胡萝卜切成丁,混合菠萝丁、冰糖粉、洋葱、胡萝卜、芝麻糊、豆沙、百合、水制成馅;
(3)将(2)所述的馅塞入(1)所述的混合粉中,并揉成丸子,丸子的混合粉皮不超过5mm,丸子直径大小不超过25mm
(4)准备炒锅,放入食用油和花生油,烧至冒青烟,倒入(3)所述的丸子,炸制表面金黄,捞起沥去多余油;
(5)准备砂锅,倒入粳米、大米、豌豆、牛肉干、水,大火烧开,焖10~15min,打开砂锅,放入(4)所述的炸制金黄的丸子、助剂,再次烧开,焖10~15min即可。
本发明的优点:本发明的粥含有特制的糯米丸子,丸子不仅粉皮厚度适中,而且内馅的配料和加工也别出心裁,水果中的菠萝与蔬菜类的洋葱和胡萝卜完美结合,不仅搭配合理,营养丰富,都含有丰富的维生素,配料芝麻糊、冰糖、百合等的加入更是锦上添花;此外,多种材料的粉混合通过发酵制得的丸子皮,材料合理配比,味道与众不同,最后通过油炸更能使味道发挥到极致,使得粥的美味不仅仅局限于粥的本身,其他料的加入,我们也做了慎重的考虑,细心地研究,通过反复的试验,最终的得到最完美的组合,它的独特源于我们对每一处细节的无比认真地投入。
具体实施方式
一种糯米丸子八宝粥,其特征在于由以下重量份的原料制成:粳米50~60g、大米70~90g、糯米粉20~30g、玉米粉15~25g、发酵粉8~15g、豌豆20~25g、奶油10~15g、洋葱8~10g、胡萝卜10~12g、玫瑰花汁5~8g、菠萝15~20g、豆沙8~12g、芝麻糊10~15g、冰糖4~6g、香芋粉6~8g、百合3~5g、花生油2~4g、小麦麸皮4~8g、食用油10~15g、牛肉干8~10g、助剂4~6g、水900~1100g;所述助剂由以下重量份的原料制成:丁葵草4~5g、地黄叶2~3g、蘘荷花苞3~4g、海带2~3g、海浮石1~2g、银耳1~2g、蟹黄1~2g、抹茶粉12~15g;制备方法是将除抹茶粉以外的各原料混合,加水煎煮,过滤得提取液,提取液浓缩后烘干,与抹茶粉混合即得。
一种糯米丸子八宝粥的制备方法,其特征在于包括以下几个步骤:
(1)将糯米粉、玉米粉、发酵粉、奶油、玫瑰花汁、香芋粉、小麦麸皮,加水至正好使混合粉成团,揉捏发热,继续揉8~15min;
(2)将菠萝去皮,切丁,将冰糖磨碎成粉,将洋葱、胡萝卜切成丁,混合菠萝丁、冰糖粉、洋葱、胡萝卜、芝麻糊、豆沙、百合、水制成馅;
(3)将(2)所述的馅塞入(1)所述的混合粉中,并揉成丸子,丸子的混合粉皮不超过5mm,丸子直径大小不超过25mm
(4)准备炒锅,放入食用油和花生油,烧至冒青烟,倒入(3)所述的丸子,炸制表面金黄,捞起沥去多余油;
(5)准备砂锅,倒入粳米、大米、豌豆、牛肉干、水,大火烧开,焖10~15min,打开砂锅,放入(4)所述的炸制金黄的丸子、助剂,再次烧开,焖10~15min即可。
Claims (2)
1.一种糯米丸子八宝粥,其特征在于由以下重量份的原料制成:粳米50~60、大米70~90、糯米粉20~30、玉米粉15~25、发酵粉8~15、豌豆20~25、奶油10~15、洋葱8~10、胡萝卜10~12、玫瑰花汁5~8、菠萝15~20、豆沙8~12、芝麻糊10~15、冰糖4~6、香芋粉6~8、百合3~5、花生油2~4、小麦麸皮4~8、食用油10~15、牛肉干8~10、助剂4~6、水900~1100;所述助剂由以下重量份的原料制成:丁葵草4~5、地黄叶2~3、蘘荷花苞3~4、海带2~3、海浮石1~2、银耳1~2、蟹黄1~2、抹茶粉12~15;制备方法是将除抹茶粉以外的各原料混合,加水煎煮,过滤得提取液,提取液浓缩后烘干,与抹茶粉混合即得。
2.根据权利要求1所述一种糯米丸子八宝粥的制备方法,其特征在于包括以下几个步骤:
(1)将糯米粉、玉米粉、发酵粉、奶油、玫瑰花汁、香芋粉、小麦麸皮,加水至正好使混合粉成团,揉捏发热,继续揉8~15min;
(2)将菠萝去皮,切丁,将冰糖磨碎成粉,将洋葱、胡萝卜切成丁,混合菠萝丁、冰糖粉、洋葱、胡萝卜、芝麻糊、豆沙、百合、水制成馅;
(3)将(2)所述的馅塞入(1)所述的混合粉中,并揉成丸子,丸子的混合粉皮不超过5mm,丸子直径大小不超过25mm
(4)准备炒锅,放入食用油和花生油,烧至冒青烟,倒入(3)所述的丸子,炸制表面金黄,捞起沥去多余油;
(5)准备砂锅,倒入粳米、大米、豌豆、牛肉干、水,大火烧开,焖10~15min,打开砂锅,放入(4)所述的炸制金黄的丸子、助剂,再次烧开,焖10~15min即可。
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