CN104082800A - 一种烘烤的香味花生米及其制备方法 - Google Patents
一种烘烤的香味花生米及其制备方法 Download PDFInfo
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Abstract
一种烘烤的香味花生米，其特征在于由以下重量份的原料制成：花生米320~350、食用盐15~18、白砂糖5~8、香樟木160~180、香樟叶8~10、桑树根6~8、八角6~8、艾叶3~4、鸡肉粉4~5、花椒5~7、葡萄籽4~6、菜籽油12~14、味精2~3、甜酒7~10、花旗参6~9、枸杞4~6、助剂4~5和适量的水；本发明的花生米是一种混合香樟木烘烤的花生米，香樟木经过特殊香料的煎煮浸泡处理，没有树干的刺鼻味，特制香料的香气得以传递至木质中，再与花生米烘烤的阶段随高温挥发出来，散布于花生米表层，最后混合食盐等煎炸即可，这种方法避免直接煎煮花生米造成肉质糯化等不良后果，而且樟木本身是一种具有特殊香味的木材，用于家具及香料，这里更是别具风味，成品花生米香脆可口，无杂质混入，香气逼人。
Description
技术领域
本发明是一种烘烤的香味花生米及其制备方法，属于食品中花生米的加工工艺。
背景技术
花生的蛋白质含量为25%--30%，花生蛋白含有人体必需的八种氨基酸，精氨酸含量高于其它坚果，生物学效价高于大豆。每日食用一定量的花生、花生油或花生制品，不仅能提供大量蛋白、脂肪和能量而且可降低膳食饱和脂肪和增加不饱和脂肪酸的摄入，大大促进植物蛋白质、膳食纤维、维生素E、叶酸、钾、镁、锌、钙等这些对健康有益的营养素的摄入。
花生本身是高能、高蛋白和高脂类的植物性食物，不含胆固醇和反式脂肪酸，而且富含微量营养素，植物固醇、白藜芦醇、异黄酮、抗氧化剂等物质，有重要的保健作用，更是乳、肉食物的优秀替代品，对平衡膳食、改善中国居民的营养与健康状况具有重要作用。
诸多吃法中，以炖吃为最佳，用油煎、炸或用火直接爆炒，对花生中富含的维生素E及其他营养成分破坏很大。另外，花生本身含有大量植物油，遇高热会使花生甘平之性变为燥热之性，多食、久食或体虚火旺者食之，极易生热上火。因此，从养生保健及口味上综合评价，还是用水炖为最好。它具有不温不火、口感潮润、入口好烂、易于消化的特点，老少皆宜。倘若再适当加些中药一并煮食，食药并用，相得益彰。
冬季气候寒冷，阴盛阳衰。人体受寒冷气温的影响，机体的生理功能和食欲等均会发生变化。因此，合理地调整饮食，保证人体必需营养素的充足，提高人的耐寒能力和免疫功能等抵抗力是十分必要的。
发明内容
一种烘烤的香味花生米，其特征在于由以下重量份的原料制成：花生米320~350、食用盐15~18、白砂糖5~8、香樟木160~180、香樟叶8~10、桑树根6~8、八角6~8、艾叶3~4、鸡肉粉4~5、花椒5~7、葡萄籽4~6、菜籽油12~14、味精2~3、甜酒7~10、花旗参6~9、枸杞4~6、助剂4~5和适量的水；所述助剂有以下重量份的原料制成：菅茅根3~4、南瓜叶5~7、丝瓜络5.5~7、百蕊草根5~6、地黄2~3、玫瑰花5~7、草莓叶1~2、葛根粉8~10、胡萝卜汁8~12、生花生30~40和适量的水；制备方法是：（1）取生花生去红衣的果肉部分，细磨成匀浆；（2）混合菅茅根、南瓜叶、丝瓜络、百蕊草根、地黄、玫瑰花和草莓叶，加水至液面没过物料6~8cm，煎煮并小火熬制80~100min，过滤得浓缩汤汁；（3）将（2）的汤汁加入（1）的匀浆中，同时拌入葛根粉和胡萝卜汁，调匀后烘干制得。
一种烘烤的香味花生米的制备方法，其特征在于包括以下几个步骤：
（1）混合香樟叶、桑树根、八角、艾叶、鸡肉粉、花椒、葡萄籽、味精、甜酒、花旗参、枸杞、助剂及其它以下未涉及的剩余成分，加水至没过物料14~16cm，煎煮50~60min得混合汤汁；
（2）将香樟木切割成葡萄粒大小的块状放入（1）的汤汁中，继续煮沸并熬制20~30min，之后浸泡6~8h，完成后捞出木块微微风干表面水分；
（3）将花生米混合木块，翻滚烘烤20~25min，剔除木块得花生米；
（4）将（3）所得的花生米用菜籽油煎炸10~14min至表面焦黄，倒入白砂糖和食用盐，再翻炒3~5min即可。
发明中的不常见成分介绍如下：
地黄：玄参科为多年生草本植物，性凉，味甘苦，具有滋阴补肾、养血补血、凉血的功效。
本发明的优点：本发明的花生米是一种混合香樟木烘烤的花生米，香樟木经过特殊香料的煎煮浸泡处理，没有树干的刺鼻味，特制香料的香气得以传递至木质中，再与花生米烘烤的阶段随高温挥发出来，散布于花生米表层，最后混合食盐等煎炸即可，这种方法避免直接煎煮花生米造成肉质糯化等不良后果，而且樟木本身是一种具有特殊香味的木材，用于家具及香料，这里更是别具风味，成品花生米香脆可口，无杂质混入，香气逼人。
具体实施方式
一种烘烤的香味花生米，其特征在于由以下重量份的原料制成：花生米320~350g、食用盐15~18g、白砂糖5~8g、香樟木160~180g、香樟叶8~10g、桑树根6~8g、八角6~8g、艾叶3~4g、鸡肉粉4~5g、花椒5~7g、葡萄籽4~6g、菜籽油12~14g、味精2~3g、甜酒7~10g、花旗参6~9g、枸杞4~6g、助剂4~5g和适量的水；所述助剂有以下重量份的原料制成：菅茅根3~4g、南瓜叶5~7g、丝瓜络5.5~7g、百蕊草根5~6g、地黄2~3g、玫瑰花5~7g、草莓叶1~2g、葛根粉8~10g、胡萝卜汁8~12g、生花生30~40g和适量的水；制备方法是：（1）取生花生去红衣的果肉部分，细磨成匀浆；（2）混合菅茅根、南瓜叶、丝瓜络、百蕊草根、地黄、玫瑰花和草莓叶，加水至液面没过物料6~8cm，煎煮并小火熬制80~100min，过滤得浓缩汤汁；（3）将（2）的汤汁加入（1）的匀浆中，同时拌入葛根粉和胡萝卜汁，调匀后烘干制得。
一种烘烤的香味花生米的制备方法，其特征在于包括以下几个步骤：
（1）混合香樟叶、桑树根、八角、艾叶、鸡肉粉、花椒、葡萄籽、味精、甜酒、花旗参、枸杞、助剂及其它以下未涉及的剩余成分，加水至没过物料14~16cm，煎煮50~60min得混合汤汁；
（2）将香樟木切割成葡萄粒大小的块状放入（1）的汤汁中，继续煮沸并熬制20~30min，之后浸泡6~8h，完成后捞出木块微微风干表面水分；
（3）将花生米混合木块，翻滚烘烤20~25min，剔除木块得花生米；
（4）将（3）所得的花生米用菜籽油煎炸10~14min至表面焦黄，倒入白砂糖和食用盐，再翻炒3~5min即可。
Claims (2)
1.一种烘烤的香味花生米，其特征在于由以下重量份的原料制成：花生米320~350、食用盐15~18、白砂糖5~8、香樟木160~180、香樟叶8~10、桑树根6~8、八角6~8、艾叶3~4、鸡肉粉4~5、花椒5~7、葡萄籽4~6、菜籽油12~14、味精2~3、甜酒7~10、花旗参6~9、枸杞4~6、助剂4~5和适量的水；所述助剂有以下重量份的原料制成：菅茅根3~4、南瓜叶5~7、丝瓜络5.5~7、百蕊草根5~6、地黄2~3、玫瑰花5~7、草莓叶1~2、葛根粉8~10、胡萝卜汁8~12、生花生30~40和适量的水；制备方法是：（1）取生花生去红衣的果肉部分，细磨成匀浆；（2）混合菅茅根、南瓜叶、丝瓜络、百蕊草根、地黄、玫瑰花和草莓叶，加水至液面没过物料6~8cm，煎煮并小火熬制80~100min，过滤得浓缩汤汁；（3）将（2）的汤汁加入（1）的匀浆中，同时拌入葛根粉和胡萝卜汁，调匀后烘干制得。
2.根据权利要求1所述一种烘烤的香味花生米的制备方法，其特征在于包括以下几个步骤：
（1）混合香樟叶、桑树根、八角、艾叶、鸡肉粉、花椒、葡萄籽、味精、甜酒、花旗参、枸杞、助剂及其它以下未涉及的剩余成分，加水至没过物料14~16cm，煎煮50~60min得混合汤汁；
（2）将香樟木切割成葡萄粒大小的块状放入（1）的汤汁中，继续煮沸并熬制20~30min，之后浸泡6~8h，完成后捞出木块微微风干表面水分；
（3）将花生米混合木块，翻滚烘烤20~25min，剔除木块得花生米；
（4）将（3）所得的花生米用菜籽油煎炸10~14min至表面焦黄，倒入白砂糖和食用盐，再翻炒3~5min即可。
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