CN104055050A - 一种拔丝海苔藕饼及其制备方法 - Google Patents

一种拔丝海苔藕饼及其制备方法 Download PDF

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CN104055050A
CN104055050A CN201410224051.2A CN201410224051A CN104055050A CN 104055050 A CN104055050 A CN 104055050A CN 201410224051 A CN201410224051 A CN 201410224051A CN 104055050 A CN104055050 A CN 104055050A
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cake
seaweed
lotus root
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葛怀春
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Huaiyuan County Three Derived Food Co Ltds
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Marine Sciences & Fisheries (AREA)
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  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

本发明公开了一种拔丝海苔藕饼，是由下述重量份的原料制成：藕粉70-80、小麦粉30-40、奶粉10-15、海苔粉10-15、枸杞子6-7、紫甘蓝2-3、黄皮叶2-3、柳花1-2、桑葚4-5、山楂核3-4、南瓜藤1-2、水红花子1-2、酸枣仁13-18、米酒适量、花蜜适量；本发明将藕粉、小麦粉、海苔粉等营养原料混合压制成饼状，蒸熟后淋上特制花蜜，营养丰富、富有嚼劲、酒香浓郁、花香淡雅，具有健脾养胃、宁心安神、养肝敛汗、助消化、补血养颜、滋阴补肾等功效，是一道不可多得的美食。

Description

一种拔丝海苔藕饼及其制备方法
技术领域
本发明涉及一种营养饼，尤其涉及一种拔丝海苔藕饼及其制备方法。
背景技术
拔丝水果是一道深受人们喜爱的美食，它是将水果切块、裹上外粉后油炸，再淋上一层糖浆后做成，不但成分单一，口味单一，更受到香蕉、苹果、菠萝等食物季节性的影响，不能一年四季照常供应，因此本发明提供一种拔丝营养饼。
发明内容
本发明克服了现有技术不足，提供了一种拔丝海苔藕饼及其制备方法。
本发明是通过以下技术方案实现的：
一种拔丝海苔藕饼，是由下述重量份的原料制成：
藕粉70-80、小麦粉30-40、奶粉10-15、海苔粉10-15、枸杞子6-7、紫甘蓝2-3、黄皮叶2-3、柳花1-2、桑葚4-5、山楂核3-4、南瓜藤1-2、水红花子1-2、酸枣仁13-18、米酒适量、花蜜适量；
所述花蜜是由下述重量比的原料制成：玉美人：柠檬草：蜂蜜=2：1：8-10。
一种拔丝海苔藕饼制备方法，包括以下步骤：
（1）将新鲜玉美人、柠檬草去杂洗净，用沸水漂烫10-15秒，再立即冷冻干燥，粉碎至80-100目细度，得到的花草粉与蜂蜜混合均匀，得到花蜜；
（2）将枸杞子、紫甘蓝、黄皮叶、柳花、桑葚、山楂核、南瓜藤、水红花子混合粉碎，加入7-8倍清水，文火煎煮1-2小时，过滤，滤液喷雾干燥，得到中药粉；
（3）将酸枣仁拣杂洗净后烘干，浸泡在米酒中，在50-60℃下保温4-5小时，捞出酸枣仁沥干，送入锅中，小火翻炒至熟香，取出磨粉，得到仁粉；
（4）将上述中药粉、仁粉与藕粉等剩余原料混合均匀，超微粉碎后压制成型，做成饼状，在0℃以下冷冻储藏，食用前取出解冻，送入蒸锅后大火蒸熟，将上述花蜜加热煮沸，淋在蒸熟的藕饼上即可。
与现有技术相比，本发明的优点是：
本发明将藕粉、小麦粉、海苔粉等营养原料混合压制成饼状，蒸熟后淋上特制花蜜，营养丰富、富有嚼劲、酒香浓郁、花香淡雅，具有健脾养胃、宁心安神、养肝敛汗、助消化、补血养颜、滋阴补肾等功效，是一道不可多得的美食。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种拔丝海苔藕饼，是由下述重量（斤）的原料制成：
藕粉70、小麦粉30、奶粉10、海苔粉10、枸杞子6、紫甘蓝2、黄皮叶2、柳花1、桑葚4、山楂核3、南瓜藤1、水红花子1、酸枣仁13、米酒适量、花蜜适量；
所述花蜜是由下述重量比的原料制成：玉美人：柠檬草：蜂蜜=2：1：9。
一种拔丝海苔藕饼制备方法，包括以下步骤：
（1）将新鲜玉美人、柠檬草去杂洗净，用沸水漂烫10秒，再立即冷冻干燥，粉碎至100目细度，得到的花草粉与蜂蜜混合均匀，得到花蜜；
（2）将枸杞子、紫甘蓝、黄皮叶、柳花、桑葚、山楂核、南瓜藤、水红花子混合粉碎，加入8倍清水，文火煎煮1小时，过滤，滤液喷雾干燥，得到中药粉；
（3）将酸枣仁拣杂洗净后烘干，浸泡在米酒中，在50℃下保温5小时，捞出酸枣仁沥干，送入锅中，小火翻炒至熟香，取出磨粉，得到仁粉；
（4）将上述中药粉、仁粉与藕粉等剩余原料混合均匀，超微粉碎后压制成型，做成饼状，在0℃以下冷冻储藏，食用前取出解冻，送入蒸锅后大火蒸熟，将上述花蜜加热煮沸，淋在蒸熟的藕饼上即可。

Claims (2)

1.一种拔丝海苔藕饼，其特征在于是由下述重量份的原料制成：
藕粉70-80、小麦粉30-40、奶粉10-15、海苔粉10-15、枸杞子6-7、紫甘蓝2-3、黄皮叶2-3、柳花1-2、桑葚4-5、山楂核3-4、南瓜藤1-2、水红花子1-2、酸枣仁13-18、米酒适量、花蜜适量；
所述花蜜是由下述重量比的原料制成：玉美人：柠檬草：蜂蜜=2：1：8-10。
2.一种如权利要求1所述的拔丝海苔藕饼制备方法，其特征在于包括以下步骤：
（1）将新鲜玉美人、柠檬草去杂洗净，用沸水漂烫10-15秒，再立即冷冻干燥，粉碎至80-100目细度，得到的花草粉与蜂蜜混合均匀，得到花蜜；
（2）将枸杞子、紫甘蓝、黄皮叶、柳花、桑葚、山楂核、南瓜藤、水红花子混合粉碎，加入7-8倍清水，文火煎煮1-2小时，过滤，滤液喷雾干燥，得到中药粉；
（3）将酸枣仁拣杂洗净后烘干，浸泡在米酒中，在50-60℃下保温4-5小时，捞出酸枣仁沥干，送入锅中，小火翻炒至熟香，取出磨粉，得到仁粉；
（4）将上述中药粉、仁粉与藕粉等剩余原料混合均匀，超微粉碎后压制成型，做成饼状，在0℃以下冷冻储藏，食用前取出解冻，送入蒸锅后大火蒸熟，将上述花蜜加热煮沸，淋在蒸熟的藕饼上即可。
CN201410224051.2A 2014-05-26 2014-05-26 一种拔丝海苔藕饼及其制备方法 Pending CN104055050A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106490107A (zh) * 2016-10-31 2017-03-15 安徽红云食品有限公司 一种香酥鱿鱼莲藕饼

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101161080A (zh) * 2006-10-11 2008-04-16 谢富新 一种莲藕饼及其制造方法
KR20130027318A (ko) * 2011-09-07 2013-03-15 안현석 호두과자 외피용 반죽, 이의 제조방법 및 이를 이용하는 호두과자의 제조방법
CN103598532A (zh) * 2013-10-16 2014-02-26 鲁奎 一种椰香红豆糕
CN103636886A (zh) * 2013-10-31 2014-03-19 五河童师傅食品有限公司 一种麦胚紫菜山楂糕

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101161080A (zh) * 2006-10-11 2008-04-16 谢富新 一种莲藕饼及其制造方法
KR20130027318A (ko) * 2011-09-07 2013-03-15 안현석 호두과자 외피용 반죽, 이의 제조방법 및 이를 이용하는 호두과자의 제조방법
CN103598532A (zh) * 2013-10-16 2014-02-26 鲁奎 一种椰香红豆糕
CN103636886A (zh) * 2013-10-31 2014-03-19 五河童师傅食品有限公司 一种麦胚紫菜山楂糕

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106490107A (zh) * 2016-10-31 2017-03-15 安徽红云食品有限公司 一种香酥鱿鱼莲藕饼

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Application publication date: 20140924