CN104171880A - 一种营养酿皮及其制备方法 - Google Patents
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Abstract
本发明涉及一种营养酿皮及其制备方法，属于食品加工技术领域。一种营养酿皮，由以下按重量份配比的原料制成：低筋面粉300-350份、高筋面粉180-250份、玉米淀粉40-80份、绿豆面80-100份、高粱面80-100份、食用碱20-30份、鸭蛋清50-80份、黄芪12-18份、白术12-18份、防风12-18份、鸡矢藤10-18份。本发明的一种营养酿皮，配以辣椒油、醋、盐、韭菜等调料，味道鲜美、口感均匀，其中用鸭蛋清代替了篷灰，更利于健康，而且加入了中药成分及有营养的蔬菜泥，营养更加丰富，可以提升免疫力，可以作为家常的主食或零食，供不同年龄的人们食用。
Description
技术领域
本发明涉及一种营养酿皮及其制备方法，属于食品加工技术领域。
背景技术
酿皮是青海地方风味较浓的传统小吃。在西宁和农业区各城镇出售酿皮的摊贩到处可见。酿皮虽是小吃，但可作主食充饥解饿，也可当菜肴，充当下酒冷盘。冷热均宜，四季可食。酿皮是在麦面中掺和一定数量的蓬灰和敷料，用温水调成硬面团，再几经揉搓，等面团精细光滑后，再放入凉水中连续搓洗，洗出淀粉，面团成为蜂窝状物时，放进蒸笼蒸熟，这叫“面筋”，再将沉淀了淀粉糊舀在蒸盘中蒸熟，这便叫“蒸酿皮”。蒸熟了酿皮，从盘中剥离，切成长条，配上面筋，浇上醋、辣油、芥茉、韭菜、蒜泥等佐料，吃起来辛辣、凉爽、口感柔韧细腻，回味悠长。但由于蓬灰有一定的毒性，有传言称长期使用可能会致癌，而且传统酿皮的营养成分不高。
发明内容
本发明的目的在于解决上述已有技术存在的不足之处，提供一种美味可口、营养丰富、制作简单、能提升免疫力的营养酿皮及其制备方法。
本发明是通过以下技术方案实现的：
一种营养酿皮，其特殊之处在于由以下按重量份配比的原料制成：低筋面粉300-350份、高筋面粉180-250份、玉米淀粉40-80份、绿豆面80-100份、高粱面80-100份、食用碱20-30份、鸭蛋清50-80份、黄芪12-18份、白术12-18份、防风12-18份、鸡矢藤10-18份、胡萝卜15-20份、山药15-20份、阿胶粉30-40份、盐10-25份、水1200-1800份；
所述一种营养酿皮，由以下按重量份最优配比的原料制成：低筋面粉330份、高筋面粉200份、玉米淀粉60份、绿豆面90份、高粱面90份、食用碱20份、鸭蛋清70份、黄芪15份、白术15份、防风15份、鸡矢藤15份、胡萝卜20份、山药18份、阿胶粉35份、盐20份、水1600份；
一种营养酿皮的制备方法，其特殊之处在于包括以下步骤：
（1）将胡萝卜、山药分别用搅拌机打成泥备用；
（2）将黄芪、白术、防风、鸡屎藤洗净，消毒后，打成200-400目粉末；
（3）将低筋面粉、高筋面粉、玉米淀粉、绿豆面、高粱面、阿胶粉混合均匀，加入步骤（1)的胡萝卜、山药泥、步骤（2）中药粉末、鸭蛋清、盐、食用碱搅拌均匀，加入水揉成面团；
（4）用纱布将面团包裹住，放在清水盆中不断揉搓，让面团中的淀粉渗出，沉积在盆底，形成淀粉糊，直至面团再无淀粉渗出；
（5）将步骤（4）的淀粉糊用清水漂洗，倒入到平底盘中，蒸熟即可。
本发明的一种营养酿皮，配以辣椒油、醋、盐、韭菜等调料，味道鲜美、口感均匀，其中用鸭蛋清代替了篷灰，更利于健康，而且加入了中药成分及有营养的蔬菜泥，营养更加丰富，可以提升免疫力，可以作为家常的主食或零食，供不同年龄的人们食用。
具体实施方式
以下给出本发明的具体实施方式，用来对本发明的构成作进一步详细说明。
实施例1
本实施例的一种营养酿皮，由以下按重量份配比的原料制成：低筋面粉300份、高筋面粉180份、玉米淀粉40份、绿豆面80份、高粱面80份、食用碱20份、鸭蛋清50份、黄芪12份、白术12份、防风12份、鸡矢藤10份、胡萝卜15份、山药15份、阿胶粉30份、盐10份、水1200份。
实施例2
本实施例的一种营养酿皮，由以下按重量份配比的原料制成：低筋面粉350份、高筋面粉250份、玉米淀粉80份、绿豆面100份、高粱面100份、食用碱30份、鸭蛋清80份、黄芪18份、白术18份、防风18份、鸡矢藤18份、胡萝卜20份、山药20份、阿胶粉40份、盐25份、水1800份。
实施例3
本实施例的一种营养酿皮，由以下按重量份最优配比的原料制成：低筋面粉330份、高筋面粉200份、玉米淀粉60份、绿豆面90份、高粱面90份、食用碱20份、鸭蛋清70份、黄芪15份、白术15份、防风15份、鸡矢藤15份、胡萝卜20份、山药18份、阿胶粉35份、盐20份、水1600份。
以上实施例的一种营养酿皮的制备方法，包括以下步骤：
（1）将胡萝卜、山药分别用搅拌机打成泥备用；
（2）将黄芪、白术、防风、鸡屎藤洗净，消毒后，打成200-400目粉末；
（3）将低筋面粉、高筋面粉、玉米淀粉、绿豆面、高粱面、阿胶粉混合均匀，加入步骤（1)的胡萝卜、山药泥、步骤（2）中药粉末、鸭蛋清、盐、食用碱搅拌均匀，加入水揉成面团；
（4）用纱布将面团包裹住，放在清水盆中不断揉搓，让面团中的淀粉渗出，沉积在盆底，形成淀粉糊，直至面团再无淀粉渗出；
（5）将步骤（4）的淀粉糊用清水漂洗，倒入到平底盘中，蒸熟即可。
以上实施例的一种营养酿皮，配以辣椒油、醋、盐、韭菜等调料，味道鲜美、口感均匀，其中用鸭蛋清代替了篷灰，更利于健康，而且加入了中药成分及有营养的蔬菜泥，营养更加丰富，可以提升免疫力，可以作为家常的主食或零食，供不同年龄的人们食用。
Claims (3)
1.一种营养酿皮，其特征在于由以下按重量份配比的原料制成：低筋面粉300-350份、高筋面粉180-250份、玉米淀粉40-80份、绿豆面80-100份、高粱面80-100份、食用碱20-30份、鸭蛋清50-80份、黄芪12-18份、白术12-18份、防风12-18份、鸡矢藤10-18份、胡萝卜15-20份、山药15-20份、阿胶粉30-40份、盐10-25份、水1200-1800份。
2.根据权利要求1所述的一种营养酿皮，其特征在于由以下按重量份最优配比的原料制成：低筋面粉330份、高筋面粉200份、玉米淀粉60份、绿豆面90份、高粱面90份、食用碱20份、鸭蛋清70份、黄芪15份、白术15份、防风15份、鸡矢藤15份、胡萝卜20份、山药18份、阿胶粉35份、盐20份、水1600份。
3.权利要求1或2所述一种营养酿皮的制备方法，其特征在于包括以下步骤：
（1）将胡萝卜、山药分别用搅拌机打成泥备用；
（2）将黄芪、白术、防风、鸡屎藤洗净，消毒后，打成200-400目粉末；
（3）将低筋面粉、高筋面粉、玉米淀粉、绿豆面、高粱面、阿胶粉混合均匀，加入步骤（1)的胡萝卜、山药泥、步骤（2）中药粉末、鸭蛋清、盐、食用碱搅拌均匀，加入水揉成面团；
（4）用纱布将面团包裹住，放在清水盆中不断揉搓，让面团中的淀粉渗出，沉积在盆底，形成淀粉糊，直至面团再无淀粉渗出；
（5）将步骤（4）的淀粉糊用清水漂洗，倒入到平底盘中，蒸熟即可。
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| CN110089730A (zh) * | 2019-04-23 | 2019-08-06 | 北京西贝部落餐饮管理有限公司 | 一种面筋酿皮及其制作方法 |
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|---|---|---|---|---|
| CN105851931A (zh) * | 2016-04-12 | 2016-08-17 | 崔子扬 | 一种西梅笔管鱼片及其制作方法 |
| CN110089730A (zh) * | 2019-04-23 | 2019-08-06 | 北京西贝部落餐饮管理有限公司 | 一种面筋酿皮及其制作方法 |
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