CN104187365A - 杂粮咸挂面及其制备方法 - Google Patents
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Abstract
本发明公开了一种杂粮咸挂面,由以下重量份的原料制成:小麦面粉180-200、玉米粉20-30、抹茶粉5-6、香蕉7-8、鲜冬菇4-6、芝麻粉5-7、虫草菌丝粉4-5、甜橙肉6-7、玉米胚芽粕7-8、蜂王浆冻干粉6-8、鸢尾花1-2、黄芪2-3、山楂核1-3、黄精2-4、凤尾七2-3、菩提子花1-4、食盐适量、水适量、营养添加粉8-9。本发明提供的杂粮咸挂面由小麦面粉、玉米粉作为主料制作得到,其营养丰富而且全面;另外,抹茶粉和玉米粉的添加降低了挂面的粘性,不易发生糊水、断条等影响食用的现象;其中添加的多种中草药,长期食用有滋肾润肺、补脾益气、延缓衰老的功效。
Description
技术领域
本发明主要涉及挂面领域,尤其涉及一种杂粮咸挂面及其制备方法。
背景技术
挂面是一种细若发丝、洁白光韧,并且耐存、耐煮的手工面食,有圆而细的,也有宽而扁的,主要品种有普通挂面、花色挂面、手工挂面等;按辅料的品种分有鸡蛋挂面、西红柿挂面、菠菜挂面、胡萝卜挂面、海带挂面、赖氨酸挂面等。目前,挂面已形成主食型、风味型、营养型、保健型等共同发展的格局。挂面因口感好、食用方便、价格低、易于贮存,一直是人们喜爱的主要面食之一。
发明内容
本发明目的就是为了提供一种杂粮咸挂面及其制备方法。
本发明是通过以下技术方案实现的:
一种杂粮咸挂面,其特征在于由以下重量份的原料制成:
小麦面粉180-200、玉米粉20-30、抹茶粉5-6、香蕉7-8、鲜冬菇4-6、芝麻粉5-7、虫草菌丝粉4-5、甜橙肉6-7、玉米胚芽粕7-8、蜂王浆冻干粉6-8、鸢尾花1-2、黄芪2-3、山楂核1-3、黄精2-4、凤尾七2-3、菩提子花1-4、食盐适量、水适量、营养添加粉8-9;
所述的营养添加粉由以下重量份的原料制成:
新鲜鱼头12-15、绿茶茶叶3-4、黑米粉8-9、熟杏仁4-6、圣女果5-7、油面筋4-5、鸡毛菜3-6、金边虎皮兰0.8-1、鲜甘蔗叶1-1.2、菠萝叶0.9-1.3、黄连叶1-1.5、莱菔子1-2、食盐0.5-1、带皮整柚子适量;
制备方法为:(1)将绿茶茶叶加适量开水冲泡,茶水中加入食盐,得茶盐水;将新鲜鱼头去鳃洗净后置入茶盐水中浸泡20-30分钟,出料,将鱼头置入压力锅中,加入4-6倍水,加热加压,直至鱼头骨软化,继续加热至水干,出料粉碎,得鱼头泥;
(2)将金边虎皮兰、鲜甘蔗叶、菠萝叶、黄连叶、莱菔子混合,水提2-3次,过滤,合并滤液;将带皮整柚子的上部开洞,将柚子瓤取出并与圣女果、鸡毛菜以及上述滤液混合打浆,得浆液,柚子皮待用;
(3)将熟杏仁、油面筋混合,粉碎,与黑米粉混合,得香粉料;将鱼头泥、浆液、香粉料混合,搅拌均匀,倒入柚子皮中,将放有混合物料的柚子皮置入蒸锅中,大火蒸至物料熟透,出料,将柚子皮切开,将物料取出,烘干粉碎,即得。
所述的杂粮咸挂面的制备方法,其特征在于包括以下步骤:
(1)将鸢尾花、黄芪、山楂核、黄精、凤尾七、菩提子花混合,水提2-3次,过滤,合并滤液;
(2)将香蕉去皮,放入容器中快速搅拌成香蕉泥;将鲜冬菇、甜橙肉加步骤(1)中所得滤液混合打浆,将所得浆液与香蕉泥混合,加入蜂王浆冻干粉搅拌均匀,连同容器放入蒸锅中,隔水蒸煮15-20分钟,得香蕉甜酱,烘干粉碎,得香蕉甜酱粉;
(3)将玉米玉米胚芽粕与芝麻粉、虫草菌丝粉置于锅中,混合干炒3-5分钟,出料,粉碎,得营养香粉;
(4)将步骤(2)、(3)处理后的物料,与剩余除食盐和水以外的各原料混合均匀;将食盐加入水中,待食盐完全溶解后与上述粉料混合,经和面、醒面、盘条、绕条、上架、拉伸、下架处理后,即得。
本发明的优点是:
本发明提供的杂粮咸挂面由小麦面粉、玉米粉作为主料制作得到,其营养丰富而且全面;另外,抹茶粉和玉米粉的添加降低了挂面的粘性,能够制作出厚度为0.3mm~1.2mm、较易煮熟的挂面,不仅节省能源,而且不易发生糊水、断条等影响食用的现象;其中添加的多种中草药,长期食用有滋肾润肺、补脾益气、延缓衰老的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种杂粮咸挂面,其特征在于由以下重量份的原料制成:
小麦面粉200、玉米粉30、抹茶粉6、香蕉8、鲜冬菇6、芝麻粉7、虫草菌丝粉5、甜橙肉7、玉米胚芽粕8、蜂王浆冻干粉8、鸢尾花2、黄芪3、山楂核3、黄精4、凤尾七3、菩提子花4、食盐适量、水适量、营养添加粉9;
所述的营养添加粉由以下重量份的原料制成:
新鲜鱼头15、绿茶茶叶4、黑米粉9、熟杏仁6、圣女果7、油面筋5、鸡毛菜6、金边虎皮兰1、鲜甘蔗叶1.2、菠萝叶1.3、黄连叶1.5、莱菔子2、食盐1、带皮整柚子适量;
制备方法为:(1)将绿茶茶叶加适量开水冲泡,茶水中加入食盐,得茶盐水;将新鲜鱼头去鳃洗净后置入茶盐水中浸泡30分钟,出料,将鱼头置入压力锅中,加入6倍水,加热加压,直至鱼头骨软化,继续加热至水干,出料粉碎,得鱼头泥;
(2)将金边虎皮兰、鲜甘蔗叶、菠萝叶、黄连叶、莱菔子混合,水提3次,过滤,合并滤液;将带皮整柚子的上部开洞,将柚子瓤取出并与圣女果、鸡毛菜以及上述滤液混合打浆,得浆液,柚子皮待用;
(3)将熟杏仁、油面筋混合,粉碎,与黑米粉混合,得香粉料;将鱼头泥、浆液、香粉料混合,搅拌均匀,倒入柚子皮中,将放有混合物料的柚子皮置入蒸锅中,大火蒸至物料熟透,出料,将柚子皮切开,将物料取出,烘干粉碎,即得。
所述的杂粮咸挂面的制备方法,其特征在于包括以下步骤:
(1)将鸢尾花、黄芪、山楂核、黄精、凤尾七、菩提子花混合,水提3次,过滤,合并滤液;
(2)将香蕉去皮,放入容器中快速搅拌成香蕉泥;将鲜冬菇、甜橙肉加步骤(1)中所得滤液混合打浆,将所得浆液与香蕉泥混合,加入蜂王浆冻干粉搅拌均匀,连同容器放入蒸锅中,隔水蒸煮20分钟,得香蕉甜酱,烘干粉碎,得香蕉甜酱粉;
(3)将玉米玉米胚芽粕与芝麻粉、虫草菌丝粉置于锅中,混合干炒5分钟,出料,粉碎,得营养香粉;
(4)将步骤(2)、(3)处理后的物料,与剩余除食盐和水以外的各原料混合均匀;将食盐加入水中,待食盐完全溶解后与上述粉料混合,经和面、醒面、盘条、绕条、上架、拉伸、下架处理后,即得。
Claims (2)
1.一种杂粮咸挂面,其特征在于由以下重量份的原料制成:
小麦面粉180-200、玉米粉20-30、抹茶粉5-6、香蕉7-8、鲜冬菇4-6、芝麻粉5-7、虫草菌丝粉4-5、甜橙肉6-7、玉米胚芽粕7-8、蜂王浆冻干粉6-8、鸢尾花1-2、黄芪2-3、山楂核1-3、黄精2-4、凤尾七2-3、菩提子花1-4、食盐适量、水适量、营养添加粉8-9;
所述的营养添加粉由以下重量份的原料制成:
新鲜鱼头12-15、绿茶茶叶3-4、黑米粉8-9、熟杏仁4-6、圣女果5-7、油面筋4-5、鸡毛菜3-6、金边虎皮兰0.8-1、鲜甘蔗叶1-1.2、菠萝叶0.9-1.3、黄连叶1-1.5、莱菔子1-2、食盐0.5-1、带皮整柚子适量;
制备方法为:(1)将绿茶茶叶加适量开水冲泡,茶水中加入食盐,得茶盐水;将新鲜鱼头去鳃洗净后置入茶盐水中浸泡20-30分钟,出料,将鱼头置入压力锅中,加入4-6倍水,加热加压,直至鱼头骨软化,继续加热至水干,出料粉碎,得鱼头泥;
(2)将金边虎皮兰、鲜甘蔗叶、菠萝叶、黄连叶、莱菔子混合,水提2-3次,过滤,合并滤液;将带皮整柚子的上部开洞,将柚子瓤取出并与圣女果、鸡毛菜以及上述滤液混合打浆,得浆液,柚子皮待用;
(3)将熟杏仁、油面筋混合,粉碎,与黑米粉混合,得香粉料;将鱼头泥、浆液、香粉料混合,搅拌均匀,倒入柚子皮中,将放有混合物料的柚子皮置入蒸锅中,大火蒸至物料熟透,出料,将柚子皮切开,将物料取出,烘干粉碎,即得。
2.根据权利要求1所述的杂粮咸挂面的制备方法,其特征在于包括以下步骤:
(1)将鸢尾花、黄芪、山楂核、黄精、凤尾七、菩提子花混合,水提2-3次,过滤,合并滤液;
(2)将香蕉去皮,放入容器中快速搅拌成香蕉泥;将鲜冬菇、甜橙肉加步骤(1)中所得滤液混合打浆,将所得浆液与香蕉泥混合,加入蜂王浆冻干粉搅拌均匀,连同容器放入蒸锅中,隔水蒸煮15-20分钟,得香蕉甜酱,烘干粉碎,得香蕉甜酱粉;
(3)将玉米玉米胚芽粕与芝麻粉、虫草菌丝粉置于锅中,混合干炒3-5分钟,出料,粉碎,得营养香粉;
(4)将步骤(2)、(3)处理后的物料,与剩余除食盐和水以外的各原料混合均匀;将食盐加入水中,待食盐完全溶解后与上述粉料混合,经和面、醒面、盘条、绕条、上架、拉伸、下架处理后,即得。
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