CN104041823A - 一种开胃特色麻辣串及其制备方法 - Google Patents
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Abstract
一种开胃特色麻辣串,由以下重量份的原料制成:年糕50~70、山楂40~50、虾皮10~12、辣油20~25、猪油10~16、牛腩18~20、桂皮10~12、食用盐20~25、白砂糖10~12、千张10~14、油豆腐20~25、八角6~8、丁香8~12、小茴香12~15、白芷6~8、枸杞10~12、蟹壳6~10、平包菜20~25、香芹梗10~15、鱼片干15~20、助剂4~6、水350~500;本发明山楂料、丁香料和小茴香等的添加使得原本口感诱惑的汤汁更加多滋,大饱口福的同时做法也相对火锅来的简单,方便;作为主食可作为生活中的亮点,小吃可以作为茶余饭后的补充和开胃,不可多得。
Description
技术领域
本发明是关于一种开胃特色麻辣串及其制备方法,属于食品中麻辣串的工艺技术领域。
背景技术
厌食(anorexia)是较长期的食欲减退或消失。主要有两种病理生理因素:一种因局部或全身性疾病影响消化功能,使胃肠平滑肌张力低下,消化液分泌减少、酶的活性降低;另一种是中枢神经系统受人体内外环境刺激的影响,使对消化功能的调节失去平衡。厌食是精神性的疾病,主要发生在小儿至三十岁的年轻女性,但也有约十分之一的患者为男孩和年轻男子。
冬季中,人们热量消耗很大,因此食欲好,这时人们多吃高蛋白动物型食物,特别是热性的羊肉、狗肉,中老年人还常用药物进补。吃法多用火锅,北方人用火锅涮羊肉,边放边吃鲜;南方火锅主要起煮熟和保温作用。除了火锅外,云南“过桥米线”(米粉做的粉丝)和西安的“羊肉泡馍”中也有民间有效的保温办法,即汤上都有一层厚厚的油。油蒸发慢,蒸发耗热便大大减少。
广义的营养不良(malnutrition)应包括营养不足或缺乏以及营养过剩两方面,现只对前者进行论述。营养不良常继发于一些医学和外科的原因,如慢性腹泻、短肠综合征和吸收不良性疾病。营养不良的非医学原因是贫穷食物短缺,缺乏营养知识,家长忽视科学喂养方法。在发达国家营养不良的病人通常可以通过治疗原发病、提供适当的膳食,对家长进行教育和仔细的随访而治疗。但在许多第三世界国家,营养不良是儿童死亡的主要原因。在营养不良、社会习惯、环境和急、慢性感染之间存在着复杂的交互影响,以至治疗是非常困难,并不是单单提供适当的食物即可解决。
发明内容
一种开胃特色麻辣串,其特征在于由以下重量份的原料制成:年糕50~70、山楂40~50、虾皮10~12、辣油20~25、猪油10~16、牛腩18~20、桂皮10~12、食用盐20~25、白砂糖10~12、千张10~14、油豆腐20~25、八角6~8、丁香8~12、小茴香12~15、白芷6~8、枸杞10~12、蟹壳6~10、平包菜20~25、香芹梗10~15、鱼片干15~20、助剂4~6、水350~500;所述的助剂由下列重量份的原料制成:山乌珠叶3~5、壶卢子5.5~6.5、韭菜根2~4、桑叶4~5.5、风气草8~10、苍术2.5~4、黄柏4~6、丝瓜络2~3、抹茶10~15;制备方法是将除抹茶以外的各原料混合,加水煎煮,过滤得提取液,提取液浓缩后烘干,与抹茶混合即得。
一种开胃特色麻辣串的制备方法:其特征在于包括以下几个步骤:
(1)将山楂洗净后去核,剁碎,研磨呈泥状和山楂汁,分别将牛腩、油豆腐、年糕切成块状并用竹签串起备用,将千张切成丝状,将平包菜用竹签串起;
(2)准备耐高温容器一个,加入水,大火烧至沸腾,之后放入(1)所述的泥状山楂和山楂汁、辣油、猪油、虾皮、蟹壳、八角、丁香、小茴香、白芷、枸杞、桂皮,大火加热到160~170℃左右,焖15~20min;
(3)打开(2)所述的耐高温容器,捞去小茴香、丁香、白芷、桂皮、八角,同时加入食用盐、白砂糖、香芹梗、助剂、煮至沸腾;
(4)将(1)所述的竹签串好的牛腩、油豆腐、年糕、鱼片干、千张、平包菜放入一起煮约10~30min,肉类慢熟,准备食用盛具,将串好的食材出锅,再舀上一点汤汁浇上即可。
发明内容中出现的罕见食材:
山乌珠叶:为桃金娘科植物轮叶蒲桃的叶或枝,煎汤洗或捣敷,具有解毒敛疮、止汗的功效,主治烫伤、盗汗等症状。
壶卢子:一年生攀援草本,为葫芦科植物瓢瓜的种子,秋后采取成熟果实,剖取种子,晒干,具有清热解毒、消肿止痛等功能;主肺炎、肠痈、牙痛。
风气草:又叫下田菊,菊科植物多年生草本,浸酒或煎汤使用,具有除风湿,解表,治风湿骨节疼痛,外感等功能。
苍术:为茅苍术或北苍术的干燥根茎,一般均为野生,菊科多年生直立草本;具有燥湿健脾,祛风湿的功效,主治湿阻中焦,风寒,脚膝肿痛,痿软无力,雀目夜盲等症。
黄柏:为芸香科、黄檗属植物黄皮树或黄檗的干燥树皮,可入药,性味苦寒,有清热燥湿,泻火除蒸,解毒疗疮之功效,黄柏含小蘖碱、黄柏酮等主要成分,有抗菌、收敛、消炎的等作用。
本发明的优点:随着时代的进步,各色五花八门的食物进入人类视线,一时间,老祖宗祖传的五谷杂粮固然重要,可再怎样必不可少,也避免不了吃腻的一天,想换个口味,麻辣串:这个不是纯菜系的食品,一方面味道鲜美,调料多变,另一方面让常以清茶淡饭的人着实过了一把瘾,本发明山楂料、丁香料和小茴香等的添加更使得原本口感诱惑的汤汁更加多滋,大饱口福的同时做法也相对火锅来的简单,方便;作为主食可作为生活中的亮点,小吃可以作为茶余饭后的补充和开胃,不可多得。
具体实施方式
一种开胃特色麻辣串,其特征在于由以下重量份的原料制成:年糕50~70g、山楂40~50g、虾皮10~12g、辣油20~25g、猪油10~16g、牛腩18~20g、桂皮10~12g、食用盐20~25g、白砂糖10~12g、千张10~14g、油豆腐20~25g、八角6~8g、丁香8~12g、小茴香12~15g、白芷6~8g、枸杞10~12g、蟹壳6~10g、平包菜20~25g、香芹梗10~15g、鱼片干15~20g、助剂4~6g、水350~500g;所述的助剂由下列重量份的原料制成:山乌珠叶3~5g、壶卢子5.5~6.5g、韭菜根2~4g、桑叶4~5.5g、风气草8~10g、苍术2.5~4g、黄柏4~6g、丝瓜络2~3g、抹茶10~15g;制备方法是将除抹茶以外的各原料混合,加水煎煮,过滤得提取液,提取液浓缩后烘干,与抹茶混合即得。
一种开胃特色麻辣串的制备方法:其特征在于包括以下几个步骤:
(1)将山楂洗净后去核,剁碎,研磨呈泥状和山楂汁,分别将牛腩、油豆腐、年糕切成块状并用竹签串起备用,将千张切成丝状,将平包菜用竹签串起;
(2)准备耐高温容器一个,加入水,大火烧至沸腾,之后放入(1)所述的泥状山楂和山楂汁、辣油、猪油、虾皮、蟹壳、八角、丁香、小茴香、白芷、枸杞、桂皮,大火加热到160~170℃左右,焖15~20min;
(3)打开(2)所述的耐高温容器,捞去小茴香、丁香、白芷、桂皮、八角,同时加入食用盐、白砂糖、香芹梗、助剂、煮至沸腾;
(4)将(1)所述的竹签串好的牛腩、油豆腐、年糕、鱼片干、千张、平包菜放入一起煮约10~30min,肉类慢熟,准备食用盛具,将串好的食材出锅,再舀上一点汤汁浇上即可。
Claims (2)
1.一种开胃特色麻辣串,其特征在于由以下重量份的原料制成:年糕50~70、山楂40~50、虾皮10~12、辣油20~25、猪油10~16、牛腩18~20、桂皮10~12、食用盐20~25、白砂糖10~12、千张10~14、油豆腐20~25、八角6~8、丁香8~12、小茴香12~15、白芷6~8、枸杞10~12、蟹壳6~10、平包菜20~25、香芹梗10~15、鱼片干15~20、助剂4~6、水350~500;所述的助剂由下列重量份的原料制成:山乌珠叶3~5、壶卢子5.5~6.5、韭菜根2~4、桑叶4~5.5、风气草8~10、苍术2.5~4、黄柏4~6、丝瓜络2~3、抹茶10~15;制备方法是将除抹茶以外的各原料混合,加水煎煮,过滤得提取液,提取液浓缩后烘干,与抹茶混合即得。
2.根据权利要求1所述一种开胃特色麻辣串的制备方法:其特征在于包括以下几个步骤:
(1)将山楂洗净后去核,剁碎,研磨呈泥状和山楂汁,分别将牛腩、油豆腐、年糕切成块状并用竹签串起备用,将千张切成丝状,将平包菜用竹签串起;
(2)准备耐高温容器一个,加入水,大火烧至沸腾,之后放入(1)所述的泥状山楂和山楂汁、辣油、猪油、虾皮、蟹壳、八角、丁香、小茴香、白芷、枸杞、桂皮,大火加热到160~170℃左右,焖15~20min;
(3)打开(2)所述的耐高温容器,捞去小茴香、丁香、白芷、桂皮、八角,同时加入食用盐、白砂糖、香芹梗、助剂、煮至沸腾;
(4)将(1)所述的竹签串好的牛腩、油豆腐、年糕、鱼片干、千张、平包菜放入一起煮约10~30min,肉类慢熟,准备食用盛具,将串好的食材出锅,再舀上一点汤汁浇上即可。
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