CN104187324A - 一种红米竹筒饭及其制作方法 - Google Patents
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- 241000196324 Embryophyta Species 0.000 description 1
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- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
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- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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
Abstract
本发明公开了一种红米竹筒饭及其制作方法，它由下述重量份配比的原料组成：红米250-280，杏鲍菇30-40，榨菜30-40，黑豆30-40，食盐15-18，鸡精5-6，味精5-6，芝麻油20-25，生抽15-20，料酒10-15，水120-150。本发明红米竹筒饭，营养丰富而全面，因此，多食该产品具有升高血浆高密度脂肪蛋白胆固醇（HD）L和提高机体抗氧化能力的作用；有防治有氧自由基引起的疾病之功效；具有抑制癌细胞、抗肿瘤及免疫赋活作用；对老年补钙、儿童增高、长智有益，具有强筋壮骨、补血养颜之功效，而且味道清香，口感舒爽。同时还便于食用和携带，生产工序简单，制作方便，成本较低，能满足工业化生产的需求。
Description
技术领域
本发明涉及食品，具体是一种红米竹筒饭及其制作方法。
背景技术
红米是盛产在我国南方多省的一种健康营养食品，它具有高蛋白、低脂肪、低热量，富含维生素及多种元素。实验证明，红米具有升高血浆高密度脂蛋白胆固醇（HDL），提高机体抗氧化能力的作用，对防治AS和其它慢性病也具有重要意义。这一发现对通过正常饮食途径提高体内的抗氧化水平，防治因氧化状态升高引起的慢性病有着重要的价值。但目前人们对这种营养功能性食品认识不足，不能充分利用开发，是极大的浪费。
发明内容
本发明的发明目的是提供一种红米竹筒饭及其制作方法，这种红米竹筒饭，风味独特，香糯松软，营养丰富又美味可口，能满足工业化生产的需求。
实现本发明目的的技术方案是：
一种红米竹筒饭，由下述重量份配比的原料组成：
红米250-280 杏鲍菇30-40
榨菜30-40 黑豆30-40
食盐15-18 鸡精5-6
味精5-6 芝麻油20-25
生抽15-20 料酒10-15
水120-150。
上述红米竹筒饭的制作方法，包括如下步骤：
1、选直径约为5-6cm、长度为30cm的竹子，一边留竹节，洗净备用；
2、将红米放入清水中浸泡5-6小时，捞出备用；
3、取杏鲍菇、榨菜和黑豆洗净，将榨菜切成粒状，杏鲍菇切成片状，备用；
4、在浸泡过的红米中，加入食盐、鸡精、味精、食用油、生抽、料酒、杏鲍菇、榨菜和黑豆进行均匀搅拌，备用；
5、将拌好的米放入竹筒中，再放入清水，装满后用竹叶包好，放入蒸锅中先用大火蒸制25-30分钟，再用中火蒸制15-20分钟，冷却后真空包装即成。
所述红米，是产于我国南方山区山寒地带的一种稻米，能抗旱、耐寒，具有丰富营养价值，有健脾补中和益肠的功效。
本发明红米竹筒饭，营养丰富而全面，富含锌、铜、铁、硒、钼、钙锰等微量元素，还含有黄酮类化合物、生物碱、植物淄醇以及胡萝卜素等药物成份，因此，多食该产品具有升高血浆高密度脂肪蛋白胆固醇（HD）L和提高机体抗氧化能力的作用；有防治有氧自由基引起的疾病之功效；具有抑制癌细胞、抗肿瘤及免疫赋活作用；对老年补钙、儿童增高、长智有益，具有强筋壮骨、补血养颜之功效，而且味道清香，口感舒爽。同时还便于食用和携带，生产工序简单，制作方便，成本较低，能满足工业化生产的需求。
具体实施方式
实施例
一种红米竹筒饭的制作方法，包括如下步骤：
1、选直径约为6cm、长度为30cm的竹子，一边留竹节，洗净备用；
2、将250克红米放入清水中浸泡6小时，捞出备用；
3、取30克杏鲍菇、30克榨菜和30克黑豆洗净，将榨菜切成粒状，杏鲍菇切成片状，备用；
4、在浸泡过的红米中，加入12克食盐、5克鸡精、5克味精、20克食用油、15克生抽、10克料酒、杏鲍菇、榨菜和黑豆进行均匀搅拌，备用；
5、将拌好的米放入竹筒中，再放入120克清水，装满后用竹叶包好，放入蒸锅中鲜用大火蒸制30分钟，再用中火蒸制15分钟，冷却后真空包装即成。
食用时，打开包装即可食用，也可加热再食。
Claims (2)
1.一种红米竹筒饭，其特征是：由下述重量份配比的原料组成：
红米250-280 杏鲍菇30-40
榨菜30-40 黑豆30-40
食盐15-18 鸡精5-6
味精5-6 芝麻油20-25
生抽15-20 料酒10-15
水120-150。
2.一种红米竹筒饭的制作方法，其特征是：包括如下步骤：
（1）选直径约为5-6cm、长度为30cm的竹节，一边留竹节，洗净备用；
（2）将红米放入清水中浸泡5-6小时，捞出备用；
（3）取杏鲍菇、榨菜和黑豆洗净，将榨菜切成粒状，杏鲍菇切成片状，备用；
（4）在浸泡过的红米中，加入食盐、鸡精、味精、食用油、生抽、料酒、杏鲍菇、榨菜和黑豆进行均匀搅拌，备用；
(5) 将拌好的米放入竹筒中，再放入清水，装满后用竹叶包好，放入蒸锅中先用大火蒸制25-30分钟，再用中火蒸制15-20分钟，冷却后真空包装即成。
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124424A (zh) * | 2015-07-27 | 2015-12-09 | 黄琪淋 | 具有降脂降压功效的即食红米竹筒饭及其制作方法 |
| CN107484941A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 一种香米竹筒饭的关键做法 |
| CN107518293A (zh) * | 2016-06-22 | 2017-12-29 | 卢峰 | 一种秘制牛腩竹筒饭 |
| CN107518290A (zh) * | 2016-06-19 | 2017-12-29 | 卢峰 | 一种特色竹筒饭的关键做法 |
| CN107518294A (zh) * | 2016-06-22 | 2017-12-29 | 卢峰 | 一种蜜汁酥肉竹筒饭的关键做法 |
| CN107518289A (zh) * | 2016-06-19 | 2017-12-29 | 卢峰 | 一种排骨五花肉竹筒饭的关键做法 |
| CN108617956A (zh) * | 2018-05-04 | 2018-10-09 | 莫守刚 | 一种富硒红米竹筒饭 |
| CN110464203A (zh) * | 2018-05-13 | 2019-11-19 | 田铁柱 | 一种竹筒饭所用的竹筒 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124424A (zh) * | 2015-07-27 | 2015-12-09 | 黄琪淋 | 具有降脂降压功效的即食红米竹筒饭及其制作方法 |
| CN107484941A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 一种香米竹筒饭的关键做法 |
| CN107518290A (zh) * | 2016-06-19 | 2017-12-29 | 卢峰 | 一种特色竹筒饭的关键做法 |
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| CN108617956A (zh) * | 2018-05-04 | 2018-10-09 | 莫守刚 | 一种富硒红米竹筒饭 |
| CN110464203A (zh) * | 2018-05-13 | 2019-11-19 | 田铁柱 | 一种竹筒饭所用的竹筒 |
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