CN104207004A - 一种蓝藻橙香春卷及其制备方法 - Google Patents
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Abstract
本发明公开了一种蓝藻橙香春卷,由下列重量份的原料制成:面粉30-40、营养添加剂5-8、茄子4-5、葡萄籽油2-3、蚝油1-3、啤酒2-3、蓝藻粉4-7、巧克力浆2-4、橙汁4-7、干黄花菜2-3、鸡肝4-5、苹果花2-3.1、排草香1-1.5、水榕木根0.5-1.5、朝天罐0.5-1.4、樱桃核1-2.3,本发明的蓝藻橙香春卷馅加入了巧克力浆、干黄花菜、鸡肝等成分,丰富了蓝藻橙香春卷口感以及营养价值;还含有多种保健成分,如水榕木根、朝天罐、樱桃核的加入,赋予了本发明很好的补虚益肾、清热利湿、解毒止血的作用。
Description
技术领域
本发明涉及一种保健蓝藻橙香春卷,尤其涉及一种蓝藻橙香春卷及其制备方法。
背景技术
速冻春卷,其保质期长,重量轻,携带方便,多年来深受人们的喜爱;但现有春卷存在原料单一、工艺单一、口感单一、保健功能单一的缺陷,只是单纯的一种食品,无法迎合市场和消费者的需求,因此增加春卷所富含的营养价值和保健价值正在成为主题。
发明内容
本发明克服了现有技术中的不足,提供了一种蓝藻橙香春卷及其制备方法。
本发明是通过以下技术方案实现的:
一种蓝藻橙香春卷,由下列重量份的原料制成:
面粉30-40、营养添加剂5-8、茄子4-5、葡萄籽油2-3、蚝油1-3、啤酒2-3、蓝藻粉4-7、巧克力浆2-4、橙汁4-7、干黄花菜2-3、鸡肝4-5、苹果花2-3.1、排草香1-1.5、水榕木根0.5-1.5、朝天罐0.5-1.4、樱桃核1-2.3;
所述营养添加剂由下列重量份原料制成:
党参1-1.9、三七叶0.5-1.5、砂仁1-1.2、浮小麦1.4-1.7、鱼腥草0.6-1、苦瓜6-7、板栗5-6、豆腐乳3-4、黄连花2-3;
制备方法为:
(1)党参、三七叶、砂仁、浮小麦、鱼腥草加5-6倍水,煎煮25-30分钟,滤渣得药液;
(2)板栗上锅蒸熟,剁碎成泥状,与黄连花混合均匀,苦瓜切断,去瓤掏成空心,将板栗泥填入苦瓜段中,上锅蒸20-25分钟,去苦瓜以及黄连花,拌入豆腐乳,混匀即得;
一种蓝藻橙香春卷的制备方法,其特征在于包括以下步骤:
(1)将所述重量份的苹果花、排草香等中草药用4-5倍水浸提后浓缩,经喷雾干燥得中药粉;面粉加适量水和食盐,将蓝藻粉加入其中,充分搅拌混合后揉成面团,然后擀成蓝藻橙香春卷皮;
(2)啤酒大火煮沸,加入切碎的茄子,小煮10-15分钟,取出茄子,待用;
干黄花菜泡发,取出沥干;
(3)鸡肝兑巧克力浆与橙汁的混合物,腌渍2-3小时,与黄花菜混合入烧热的葡萄籽油油锅中,翻炒2-3分钟,放入茄子,兑蚝油,上盖焖煮5-10分钟,取出待用;
(4)将上述步骤所得馅料与剩余物料混合后,用蓝藻橙香春卷皮包裹,即得成品;将成型蓝藻橙香春卷在10-15分钟内进行速冻,速冻温度为-10--15℃,速冻时间为25-30分钟,将速冻好的蓝藻橙香春卷整理包装,在-6℃以下低温储藏。
本发明的优点是:
本发明的蓝藻橙香春卷馅加入了巧克力浆、干黄花菜、鸡肝等成分,丰富了蓝藻橙香春卷口感以及营养价值;还含有多种保健成分,如水榕木根、朝天罐、樱桃核的加入,赋予了本发明很好的补虚益肾、清热利湿、解毒止血的作用。
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1:
一种蓝藻橙香春卷,由下列重量份(斤)的原料制成:
面粉35、营养添加剂8、茄子5、葡萄籽油2、蚝油3、啤酒3、蓝藻粉7、巧克力浆2、橙汁7、干黄花菜3、鸡肝5、苹果花3、排草香1.5、水榕木根1、朝天罐1、樱桃核2;
所述营养添加剂由下列重量份原料制成:
党参1、三七叶0.5、砂仁1、浮小麦1.4、鱼腥草0.6、苦瓜6、板栗5、豆腐乳3、黄连花2;
制备方法为:
(1)党参、三七叶、砂仁、浮小麦、鱼腥草加5倍水,煎煮25分钟,滤渣得药液;
(2)板栗上锅蒸熟,剁碎成泥状,与黄连花混合均匀,苦瓜切断,去瓤掏成空心,将板栗泥填入苦瓜段中,上锅蒸20分钟,去苦瓜以及黄连花,拌入豆腐乳,混匀即得;
一种蓝藻橙香春卷的制备方法,包括以下步骤:
(1)将所述重量份的苹果花、排草香等中草药用4倍水浸提后浓缩,经喷雾干燥得中药粉;面粉加适量水和食盐,将蓝藻粉加入其中,充分搅拌混合后揉成面团,然后擀成蓝藻橙香春卷皮;
(2)啤酒大火煮沸,加入切碎的茄子,小煮10分钟,取出茄子,待用;
干黄花菜泡发,取出沥干;
(3)鸡肝兑巧克力浆与橙汁的混合物,腌渍2小时,与黄花菜混合入烧热的葡萄籽油油锅中,翻炒2分钟,放入茄子,兑蚝油,上盖焖煮5分钟,取出待用;
(4)将上述步骤所得馅料与剩余物料混合后,用蓝藻橙香春卷皮包裹,即得成品;将成型蓝藻橙香春卷在10分钟内进行速冻,速冻温度为-10℃,速冻时间为25分钟,将速冻好的蓝藻橙香春卷整理包装,在-6℃以下低温储藏。
Claims (2)
1.一种蓝藻橙香春卷,其特征在于由下列重量份的原料制成:
面粉30-40、营养添加剂5-8、茄子4-5、葡萄籽油2-3、蚝油1-3、啤酒2-3、蓝藻粉4-7、巧克力浆2-4、橙汁4-7、干黄花菜2-3、鸡肝4-5、苹果花2-3.1、排草香1-1.5、水榕木根0.5-1.5、朝天罐0.5-1.4、樱桃核1-2.3;
所述营养添加剂由下列重量份原料制成:
党参1-1.9、三七叶0.5-1.5、砂仁1-1.2、浮小麦1.4-1.7、鱼腥草0.6-1、苦瓜6-7、板栗5-6、豆腐乳3-4、黄连花2-3;
制备方法为:
(1)党参、三七叶、砂仁、浮小麦、鱼腥草加5-6倍水,煎煮25-30分钟,滤渣得药液;
(2)板栗上锅蒸熟,剁碎成泥状,与黄连花混合均匀,苦瓜切断,去瓤掏成空心,将板栗泥填入苦瓜段中,上锅蒸20-25分钟,去苦瓜以及黄连花,拌入豆腐乳,混匀即得。
2.根据权利要求1所述的一种蓝藻橙香春卷的制备方法,其特征在于包括以下步骤:
(1)将所述重量份的苹果花、排草香等中草药用4-5倍水浸提后浓缩,经喷雾干燥得中药粉;面粉加适量水和食盐,将蓝藻粉加入其中,充分搅拌混合后揉成面团,然后擀成蓝藻橙香春卷皮;
(2)啤酒大火煮沸,加入切碎的茄子,小煮10-15分钟,取出茄子,待用;
干黄花菜泡发,取出沥干;
(3)鸡肝兑巧克力浆与橙汁的混合物,腌渍2-3小时,与黄花菜混合入烧热的葡萄籽油油锅中,翻炒2-3分钟,放入茄子,兑蚝油,上盖焖煮5-10分钟,取出待用;
(4)将上述步骤所得馅料与剩余物料混合后,用蓝藻橙香春卷皮包裹,即得成品;将成型蓝藻橙香春卷在10-15分钟内进行速冻,速冻温度为-10--15℃,速冻时间为25-30分钟,将速冻好的蓝藻橙香春卷整理包装,在-6℃以下低温储藏。
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CN106998703A (zh) * | 2014-12-18 | 2017-08-01 | 罗盖特兄弟公司 | 低脂肪油炸产品及其生产方法 |
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CN106998703A (zh) * | 2014-12-18 | 2017-08-01 | 罗盖特兄弟公司 | 低脂肪油炸产品及其生产方法 |
CN106262608A (zh) * | 2016-08-21 | 2017-01-04 | 徐俊 | 一种羊骨素健脾胃草本调味粉及其制备方法 |
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