CN104026500A - 一种海鲜风味山楂片及其制备方法 - Google Patents
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Abstract
一种海鲜风味山楂片及其制备方法,其特征在于由下列重量份的原料制成:山楂200-220、葛根2-3、白术4-5、玉米须1-2、桂花2-3、大蓟2-2.5、虎皮草1-2、绞股蓝0.9-1、芹菜2-3、芥菜2-3、蟹黄4-5、虾籽3-4、果酱8-9、豆浆150-160、玉米淀粉20-23、鱼肉35-40、芥末2-3、营养添加剂8-10。本发明由于添加了鱼肉,不仅使得本发明风味独特,同时也提高了本发明的蛋白质含量,此外,本发明在加工过程中添加了多种中草药,其中白术可健脾益气、玉米须可清肝利胆、大蓟可活血强心、虎皮草可清热解毒、绞股蓝可祛风通络,经常食用本发明可达到强身健体的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种山楂片,尤其涉及一种海鲜风味山楂片及其制备方法。
背景技术
山楂片是以山楂为主要材料,经过蒸熟、打浆、成型、烘干等多道工序精制而成。目前,市场上销售的山楂片口味单一,且不具有保健功效,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种海鲜风味山楂片及其制备方法,本发明具有口感好,营养健康的特点。
本发明所采用的技术方案是:
一种海鲜风味山楂片,其特征在于由下列重量份的原料制成:
山楂200-220、葛根2-3、白术4-5、玉米须1-2、桂花2-3、大蓟2-2.5、虎皮草1-2、绞股蓝0.9-1、芹菜2-3、芥菜2-3、蟹黄4-5、虾籽3-4、果酱8-9、豆浆150-160、玉米淀粉20-23、鱼肉35-40、芥末2-3、营养添加剂8-10;
所述营养添加剂由下列重量份原料制成:熟地1-2、甘草1.5-2.3、陈皮0.8-1、灵芝1-1.2、红酒10-12、榛子仁7-8、蜂蜜1-2、大米24-25、鸡蛋液3-4、米醋2-3;
制备方法为:(1)将熟地、甘草、陈皮、灵芝置于红酒中密封浸泡7-8小时,过滤除渣,得药酒;将榛子仁送入锅中,小火炒香后出锅,加药酒研磨匀质,小火熬膏,烘干后研成粉末;
(2)将大米、蜂蜜、鸡蛋液混合入锅,加1.1-1.2倍的水,煮干后得米饭;将米饭加米醋打成泥,烘干后研成粉末,与步骤(1)所得物料混合拌匀,即得.
所述的海鲜风味山楂片的制备方法,其特征在于包括以下步骤:
(1)将葛根、白术、玉米须、桂花、大蓟、虎皮草、绞股蓝加豆浆文火煎煮30-35分钟,过滤除渣,得保健豆浆;
(2)将芹菜、芥菜混合打浆,过滤除渣,得蔬菜汁;将蟹黄、虾籽与蔬菜汁混合入锅,小火翻炒20-25分钟后出锅,然后与果酱混合送入胶体磨研磨匀质;
(3)将鱼肉切片,与步骤(2)所得物料、芥末混合拌匀,隔水大火蒸20-25分钟后送入烘箱,烘干后粉碎;
(4)取山楂果肉,送入蒸锅大火蒸60-70分钟后取出,加保健豆浆打浆,所得物料与步骤(3)所得物料及剩余物料混合,小火加热搅拌,熬至浓稠后倒在烘盘上刮平,摊成厚度为4-5mm的薄层,烘干后切分成型,即得。
本发明中的虎皮草为虎耳草科植物大叶金腰的全草。
本发明的有益效果为:
本发明由于添加了鱼肉,不仅使得本发明风味独特,同时也提高了本发明的蛋白质含量,此外,本发明在加工过程中添加了多种中草药,其中白术可健脾益气、玉米须可清肝利胆、大蓟可活血强心、虎皮草可清热解毒、绞股蓝可祛风通络,经常食用本发明可达到强身健体的功效。
具体实施方式
一种海鲜风味山楂片,其特征在于由下列重量份(公斤)的原料制成:
山楂220、葛根2、白术5、玉米须1、桂花3、大蓟2.5、虎皮草1、绞股蓝0.9、芹菜3、芥菜3、蟹黄5、虾籽4、果酱8、豆浆160、玉米淀粉23、鱼肉35、芥末2、营养添加剂10;
所述营养添加剂由下列重量份(公斤)原料制成:熟地2、甘草1.5、陈皮0.8、灵芝1.2、红酒12、榛子仁8、蜂蜜2、大米24、鸡蛋液4、米醋3;
制备方法为:(1)将熟地、甘草、陈皮、灵芝置于红酒中密封浸泡7-8小时,过滤除渣,得药酒;将榛子仁送入锅中,小火炒香后出锅,加药酒研磨匀质,小火熬膏,烘干后研成粉末;
(2)将大米、蜂蜜、鸡蛋液混合入锅,加1.1-1.2倍的水,煮干后得米饭;将米饭加米醋打成泥,烘干后研成粉末,与步骤(1)所得物料混合拌匀,即得.
所述的海鲜风味山楂片的制备方法,包括以下步骤:
(1)将葛根、白术、玉米须、桂花、大蓟、虎皮草、绞股蓝加豆浆文火煎煮30-35分钟,过滤除渣,得保健豆浆;
(2)将芹菜、芥菜混合打浆,过滤除渣,得蔬菜汁;将蟹黄、虾籽与蔬菜汁混合入锅,小火翻炒20-25分钟后出锅,然后与果酱混合送入胶体磨研磨匀质;
(3)将鱼肉切片,与步骤(2)所得物料、芥末混合拌匀,隔水大火蒸20-25分钟后送入烘箱,烘干后粉碎;
(4)取山楂果肉,送入蒸锅大火蒸60-70分钟后取出,加保健豆浆打浆,所得物料与步骤(3)所得物料及剩余物料混合,小火加热搅拌,熬至浓稠后倒在烘盘上刮平,摊成厚度为4-5mm的薄层,烘干后切分成型,即得。
Claims (1)
1.一种海鲜风味山楂片,其特征在于由下列重量份的原料制成:
山楂200-220、葛根2-3、白术4-5、玉米须1-2、桂花2-3、大蓟2-2.5、虎皮草1-2、绞股蓝0.9-1、芹菜2-3、芥菜2-3、蟹黄4-5、虾籽3-4、果酱8-9、豆浆150-160、玉米淀粉20-23、鱼肉35-40、芥末2-3、营养添加剂8-10;
所述营养添加剂由下列重量份原料制成:熟地1-2、甘草1.5-2.3、陈皮0.8-1、灵芝1-1.2、红酒10-12、榛子仁7-8、蜂蜜1-2、大米24-25、鸡蛋液3-4、米醋2-3;
制备方法为:(1)将熟地、甘草、陈皮、灵芝置于红酒中密封浸泡7-8小时,过滤除渣,得药酒;将榛子仁送入锅中,小火炒香后出锅,加药酒研磨匀质,小火熬膏,烘干后研成粉末;
(2)将大米、蜂蜜、鸡蛋液混合入锅,加1.1-1.2倍的水,煮干后得米饭;将米饭加米醋打成泥,烘干后研成粉末,与步骤(1)所得物料混合拌匀,即得.
根据权利要求1所述的海鲜风味山楂片的制备方法,其特征在于包括以下步骤:
将葛根、白术、玉米须、桂花、大蓟、虎皮草、绞股蓝加豆浆文火煎煮30-35分钟,过滤除渣,得保健豆浆;
将芹菜、芥菜混合打浆,过滤除渣,得蔬菜汁;将蟹黄、虾籽与蔬菜汁混合入锅,小火翻炒20-25分钟后出锅,然后与果酱混合送入胶体磨研磨匀质;
将鱼肉切片,与步骤(2)所得物料、芥末混合拌匀,隔水大火蒸20-25分钟后送入烘箱,烘干后粉碎;
(4)取山楂果肉,送入蒸锅大火蒸60-70分钟后取出,加保健豆浆打浆,所得物料与步骤(3)所得物料及剩余物料混合,小火加热搅拌,熬至浓稠后倒在烘盘上刮平,摊成厚度为4-5mm的薄层,烘干后切分成型,即得。
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