CN104106758A - 一种风味玉米蟹黄包及其制备方法 - Google Patents
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Abstract
一种风味玉米蟹黄包,其特征在于包子馅由以下重量份的原料组成:猪肉30-40、蟹黄15-20、霸王根0.8-1、苦瓜子0.5-0.7、丁香树皮1-2、玉米10-12、胡秃子1-1.5、红薯5-6、番茄酱3-4、黄花菜3-4、燕麦仁4-5、绿茶粉1-2、香蕉5-6、茶树菇2-3、木薯淀粉3-4、玉米淀粉3-4、营养添加剂3-4、盐水适量;本发明的蟹黄包香甜可口,营养丰富,开胃促消化,同时所加的燕麦仁含有丰富的纤维素及维他命B群,和丰富的人体所需的微量元素,本发明还含有多种中草药成分,经常食用可达到益气壮阳、祛风活络、补血养颜、滋肾清肝的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种蟹黄包,尤其涉及一种风味玉米蟹黄包及其制备方法。
背景技术
随着生活水平的不断提高,人们对包子的要求不再局限于单一满足口味的条件,而是对着味美、营养价值高及调节身体机能的目标均衡发展。
发明内容
本发明的目的是提供一种风味玉米蟹黄包及其制备方法,本发明具有美味爽口,营养健康的特点。
本发明所采用的技术方案是:
一种风味玉米蟹黄包,其特征在于包子馅由以下重量份的原料组成:
猪肉30-40、蟹黄15-20、霸王根0.8-1、苦瓜子0.5-0.7、丁香树皮1-2、玉米10-12、胡秃子1-1.5、红薯5-6、番茄酱3-4、黄花菜3-4、燕麦仁4-5、绿茶粉1-2、香蕉5-6、茶树菇2-3、木薯淀粉3-4、玉米淀粉3-4、营养添加剂3-4、盐水适量;
所述营养添加剂由下列重量份的原料制成:楮实子1-2、绞股蓝2-3、菠萝叶2-2.5、黄豆4-5、仙人掌3-3.5、绿豆芽4-5、乌枣8-9、猪肝10-12
制备方法为:(1)将楮实子、绞股蓝、柠檬草、菠萝叶、乌枣加4-5倍的水大火煎煮40-45分钟,压滤去渣,得营养液;
(2)将黄豆、绿豆芽加两倍的水浸泡20-30分钟后打浆,过滤除渣,得浆汁;
(3)将仙人掌、猪肝切成细碎搅拌混合入碾钵碾成泥状,倒入营养液及浆汁,搅拌至混合均匀,小火熬膏后烘干磨成粉末,既得。
根据权利要求1所述的香菇糯米蟹黄包的制备方法,其特征在于包括以下步骤:
(1)将霸王根、苦瓜子、丁香树皮、胡秃子加4-5倍的水,炭火煎煮1-2小时,过滤除渣,得药液;将绿茶粉倒入药液内搅拌溶解得混合液;将红薯蒸熟后加入番茄酱拌匀得红薯番茄酱;将香蕉剥皮后放入容器内捣成泥状,加入红薯番茄酱搅拌后得酱泥;
(2)将黄花菜晒干后切成碎丁和燕麦仁放人锅内,大火炒香即出锅得香料;将玉米入锅焖煮熟后晒干备用;
(3)将猪肉、蟹黄搅碎混合,用沸水冲洗2-3次后均匀平薄铺在一块砧板上,将步骤(1)所得酱泥及步骤(2)所得香料和玉米粒均匀覆盖在肉料表面,用刀面拍嵌入肉料内,卷起后装入器皿内,加入步骤(1)所得混合液并与剩余各原料充分混合后即成风味玉米蟹黄包子馅;
(4)将制好的风味玉米蟹黄包子馅包入包子皮中间,做成包子即可。
本发明的有益效果为:
本发明的蟹黄包香甜可口,营养丰富,开胃促消化,同时所加的燕麦仁含有丰富的纤维素及维他命B群,和丰富的人体所需的微量元素,本发明还含有多种中草药成分,经常食用可达到益气壮阳、祛风活络、补血养颜、滋肾清肝的功效。
具体实施方式
一种风味玉米蟹黄包,其特征在于包子馅由以下重量份(公斤)的原料组成:
猪肉30、蟹黄15、霸王根0.8、苦瓜子0.5、丁香树皮1、玉米10、胡秃子1、红薯5、番茄酱3、黄花菜3、燕麦仁4、绿茶粉1、香蕉5、茶树菇2、木薯淀粉3、玉米淀粉3、营养添加剂3、盐水适量;
所述营养添加剂由下列重量份(公斤)的原料制成:楮实子1、绞股蓝2、菠萝叶2、黄豆4、仙人掌3、绿豆芽4、乌枣8、猪肝10
制备方法为:(1)将楮实子、绞股蓝、柠檬草、菠萝叶、乌枣加4倍的水大火煎煮40分钟,压滤去渣,得营养液;
(2)将黄豆、绿豆芽加两倍的水浸泡20分钟后打浆,过滤除渣,得浆汁;
(3)将仙人掌、猪肝切成细碎搅拌混合入碾钵碾成泥状,倒入营养液及浆汁,搅拌至混合均匀,小火熬膏后烘干磨成粉末,既得。
根据权利要求1所述的香菇糯米蟹黄包的制备方法,其特征在于包括以下步骤:
(1)将霸王根、苦瓜子、丁香树皮、胡秃子加4倍的水,炭火煎煮1小时,过滤除渣,得药液;将绿茶粉倒入药液内搅拌溶解得混合液;将红薯蒸熟后加入番茄酱拌匀得红薯番茄酱;将香蕉剥皮后放入容器内捣成泥状,加入红薯番茄酱搅拌后得酱泥;
(2)将黄花菜晒干后切成碎丁和燕麦仁放人锅内,大火炒香即出锅得香料;将玉米入锅焖煮熟后晒干备用;
(3)将猪肉、蟹黄搅碎混合,用沸水冲洗2次后均匀平薄铺在一块砧板上,将步骤(1)所得酱泥及步骤(2)所得香料和玉米粒均匀覆盖在肉料表面,用刀面拍嵌入肉料内,卷起后装入器皿内,加入步骤(1)所得混合液并与剩余各原料充分混合后即成风味玉米蟹黄包子馅;
(4)将制好的风味玉米蟹黄包子馅包入包子皮中间,做成包子即可。
Claims (2)
1.一种风味玉米蟹黄包,其特征在于包子馅由以下重量份的原料组成:
猪肉30-40、蟹黄15-20、霸王根0.8-1、苦瓜子0.5-0.7、丁香树皮1-2、玉米10-12、胡秃子1-1.5、红薯5-6、番茄酱3-4、黄花菜3-4、燕麦仁4-5、绿茶粉1-2、香蕉5-6、茶树菇2-3、木薯淀粉3-4、玉米淀粉3-4、营养添加剂3-4、盐水适量;
所述营养添加剂由下列重量份的原料制成:楮实子1-2、绞股蓝2-3、菠萝叶2-2.5、黄豆4-5、仙人掌3-3.5、绿豆芽4-5、乌枣8-9、猪肝10-12
制备方法为:(1)将楮实子、绞股蓝、柠檬草、菠萝叶、乌枣加4-5倍的水大火煎煮40-45分钟,压滤去渣,得营养液;
(2)将黄豆、绿豆芽加两倍的水浸泡20-30分钟后打浆,过滤除渣,得浆汁;
(3)将仙人掌、猪肝切成细碎搅拌混合入碾钵碾成泥状,倒入营养液及浆汁,搅拌至混合均匀,小火熬膏后烘干磨成粉末,既得。
2.根据权利要求1所述的香菇糯米蟹黄包的制备方法,其特征在于包括以下步骤:
(1)将霸王根、苦瓜子、丁香树皮、胡秃子加4-5倍的水,炭火煎煮1-2小时,过滤除渣,得药液;将绿茶粉倒入药液内搅拌溶解得混合液;将红薯蒸熟后加入番茄酱拌匀得红薯番茄酱;将香蕉剥皮后放入容器内捣成泥状,加入红薯番茄酱搅拌后得酱泥;
(2)将黄花菜晒干后切成碎丁和燕麦仁放人锅内,大火炒香即出锅得香料;将玉米入锅焖煮熟后晒干备用;
(3)将猪肉、蟹黄搅碎混合,用沸水冲洗2-3次后均匀平薄铺在一块砧板上,将步骤(1)所得酱泥及步骤(2)所得香料和玉米粒均匀覆盖在肉料表面,用刀面拍嵌入肉料内,卷起后装入器皿内,加入步骤(1)所得混合液并与剩余各原料充分混合后即成风味玉米蟹黄包子馅;
(4)将制好的风味玉米蟹黄包子馅包入包子皮中间,做成包子即可。
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