CN104106820A - 一种香菇糯米蟹黄包及其制备方法 - Google Patents

一种香菇糯米蟹黄包及其制备方法 Download PDF

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Publication number
CN104106820A
CN104106820A CN201410280690.0A CN201410280690A CN104106820A CN 104106820 A CN104106820 A CN 104106820A CN 201410280690 A CN201410280690 A CN 201410280690A CN 104106820 A CN104106820 A CN 104106820A
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parts
glutinous rice
mushroom
crab
bread
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杨海兵
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MAANSHAN CITY COASTAL ECOLOGICAL BREEDING OF AQUATIC PRODUCTS PROFESSIONAL COOPERATIVES
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MAANSHAN CITY COASTAL ECOLOGICAL BREEDING OF AQUATIC PRODUCTS PROFESSIONAL COOPERATIVES
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Priority to CN201410280690.0A priority Critical patent/CN104106820A/zh
Publication of CN104106820A publication Critical patent/CN104106820A/zh
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

一种香菇糯米蟹黄包,其特征在于包子馅由以下重量份的原料组成:蟹肉30-40、蟹黄15-20、香菇10-15、糯米10-15、椰肉5-10、枸杞1-2、姜末4-5、山楂4-5、厚朴子1-1.3、秦皮1-2、板栗仁3-4、肉桂0.8-1、黑皮根1-1.2、葡萄糖浆1-2、蜂蜜冻干粉2-3、营养添加剂3-4、盐、水适量;本发明的蟹黄包美味爽口,营养丰富,同时具有健胃消食,增强食欲的效果此外,本发明还含有多种中草药成分,经常食用可达到温中健胃、明目利气、清热止带、健脾补肾的功效。

Description

一种香菇糯米蟹黄包及其制备方法
技术领域
[0001] 本发明属于食品加工技术领域,涉及一种蟹黄包,尤其涉及一种香菇糯米蟹黄包 及其制备方法。
背景技术
[0002] 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
[0003] 本发明的目的是提供一种香菇糯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。
[0004] 本发明所采用的技术方案是: 一种香菇糯米蟹黄包,其特征在于包子馅由以下重量份的原料组成: 蟹肉30-40、蟹黄15-20、香菇10-15、糯米10-15、椰肉5-10、枸杞1-2、姜末4-5、山楂 4-5、厚朴子1-1. 3、秦皮1-2、板栗仁3-4、肉桂0. 8-1、黑皮根1-1. 2、葡萄糖浆1-2、蜂蜜冻 干粉2-3、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。
[0005] 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) 将枸杞、厚朴子、秦皮、肉桂、黑皮根加4-5倍的水,炭火煎煮1-2小时,过滤除渔,得 药液;将板栗仁在沸水中焖煮8-10分钟,将山楂去核与椰肉、焖煮后板栗仁混合在一起捣 碎,加入药液及姜末搅拌均匀得料浆; (2) 将香菇浸泡在淡盐水中10-15分钟后切碎丁备用;将糯米碾成碎粒备用; (3) 将蟹肉、蟹黄在锅内翻炒至3-4分熟,出锅混合搅碎,加步骤(1)所得料浆及步骤 (2)所得香菇丁及糯米碎粒,混合均匀后放入蒸锅蒸5-6分钟,取出后倒入器皿内,加入剩 余各原料充分混合即成香菇糯米蟹黄包子馅; (4) 将制好的香菇糯米蟹黄包子馅包入包子皮中间,做成包子即可。
[0006] 本发明的有益效果为: 本发明的蟹黄包美味爽口,营养丰富,同时具有健胃消食,增强食欲的效果此外,本发 明还含有多种中草药成分,经常食用可达到温中健胃、明目利气、清热止带、健脾补肾的功 效。

Claims (2)

1. 一种香菇糯米蟹黄包,其特征在于包子馅由以下重量份的原料组成: 蟹肉30-40、蟹黄15-20、香菇10-15、糯米10-15、椰肉5-10、枸杞1-2、姜末4-5、山楂 4-5、厚朴子1-1. 3、秦皮1-2、板栗仁3-4、肉桂0. 8-1、黑皮根1-1. 2、葡萄糖浆1-2、蜂蜜冻 干粉2-3、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) 将枸杞、厚朴子、秦皮、肉桂、黑皮根加4-5倍的水,炭火煎煮1-2小时,过滤除渔,得 药液;将板栗仁在沸水中焖煮8-10分钟,将山楂去核与椰肉、焖煮后板栗仁混合在一起捣 碎,加入药液及姜末搅拌均匀得料浆; (2) 将香菇浸泡在淡盐水中10-15分钟后切碎丁备用;将糯米碾成碎粒备用; (3) 将蟹肉、蟹黄在锅内翻炒至3-4分熟,出锅混合搅碎,加步骤(1)所得料浆及步骤 (2)所得香菇丁及糯米碎粒,混合均匀后放入蒸锅蒸5-6分钟,取出后倒入器皿内,加入剩 余各原料充分混合即成香菇糯米蟹黄包子馅; (4) 将制好的香菇糯米蟹黄包子馅包入包子皮中间,做成包子即可。
CN201410280690.0A 2014-06-23 2014-06-23 一种香菇糯米蟹黄包及其制备方法 Pending CN104106820A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104366246A (zh) * 2014-10-29 2015-02-25 赵晓云 一种糯米红枣包子及其制备方法
CN104381751A (zh) * 2014-10-28 2015-03-04 王新龙 一种桑葚虾仁奶香包子及其制备方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102475311A (zh) * 2010-11-29 2012-05-30 丁士安 一种蟹黄蟹肉包的制作方法
CN103355563A (zh) * 2013-06-21 2013-10-23 马鞍山牧牛湖水产品有限公司 一种养胃蟹黄包子及其制作方法
CN103392950A (zh) * 2013-06-27 2013-11-20 吴祥忠 一种益气补血的蟹黄包子
CN103392949A (zh) * 2013-06-21 2013-11-20 马鞍山牧牛湖水产品有限公司 一种青豆蟹黄包子及其制作方法
CN103404916A (zh) * 2013-06-27 2013-11-27 吴瑞凤 一种风味蟹黄包子

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102475311A (zh) * 2010-11-29 2012-05-30 丁士安 一种蟹黄蟹肉包的制作方法
CN103355563A (zh) * 2013-06-21 2013-10-23 马鞍山牧牛湖水产品有限公司 一种养胃蟹黄包子及其制作方法
CN103392949A (zh) * 2013-06-21 2013-11-20 马鞍山牧牛湖水产品有限公司 一种青豆蟹黄包子及其制作方法
CN103392950A (zh) * 2013-06-27 2013-11-20 吴祥忠 一种益气补血的蟹黄包子
CN103404916A (zh) * 2013-06-27 2013-11-27 吴瑞凤 一种风味蟹黄包子

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104381751A (zh) * 2014-10-28 2015-03-04 王新龙 一种桑葚虾仁奶香包子及其制备方法
CN104366246A (zh) * 2014-10-29 2015-02-25 赵晓云 一种糯米红枣包子及其制备方法

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