CN104222758A - 一种高钙米及其制备方法 - Google Patents

一种高钙米及其制备方法 Download PDF

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CN104222758A
CN104222758A CN201410420435.1A CN201410420435A CN104222758A CN 104222758 A CN104222758 A CN 104222758A CN 201410420435 A CN201410420435 A CN 201410420435A CN 104222758 A CN104222758 A CN 104222758A
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王正善
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    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L15/00—Egg 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L19/00—Products from fruits or vegetables; 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L31/00—Edible extracts or preparations of fungi; 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • 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

一种高钙米及其制备方法，其特征在于由下列重量份的原料制成：大米300-310、玉米10-12、可乐35-40、核桃仁5-6、木耳15-18、四季豆8-9、海苔7-8、咸鸭蛋12-13、牛骨粉7-8、蕃茄酱10-11、黄瓜籽10-11、西洋参2-3、大青叶4-5、玉兰花1-2、甘草4-5、黑石珠1-2、红骨参2-3、熏料40-42、粽叶适量、营养添加剂7-9。本发明经熏制，风味独特，且由于添加了番茄酱，口味酸甜，可促进食欲，同时本发明配方合理，营养丰富，其中添加的牛骨粉、黄瓜籽提高了本发明的钙含量，经常食用本发明可达到促进骨骼发育的作用，适于青少年食用。

Description

一种高钙米及其制备方法
技术领域
    本发明属于食品加工技术领域，尤其涉及一种高钙米及其制备方法。
背景技术
大米是人们的主食之一，其含有蛋白质、脂肪、多种维生素及矿物质，可为人体补充能量。但目前市场上有关大米的产品品种口味少，且不具有保健功能，已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种高钙米及其制备方法，本发明具有口感好、营养丰富的特点。
本发明所采用的技术方案是：
     一种高钙米，其特征在于由以下重量份的原料制成：
大米300-310、玉米10-12、可乐35-40、核桃仁5-6、木耳15-18、四季豆8-9、海苔7-8、咸鸭蛋12-13、牛骨粉7-8、蕃茄酱10-11、黄瓜籽10-11、西洋参2-3、大青叶4-5、玉兰花1-2、甘草4-5、黑石珠1-2、红骨参2-3、熏料40-42、粽叶适量、营养添加剂7-9；
    所述熏料由下列重量份的原料制成：茶渣20-22、锯末30-35、苹果花4-5；
    制备方法为：将茶渣、苹果花晒干后与剩余物料混合，即得；
    所述营养添加剂由下列重量份的原料制成：香菇10-11、松仁7-8、椰子汁3-4、豆腐20-21；
制备方法为：（1）将豆腐碾碎，沥去水分，与椰子汁混合拌匀，隔水大火蒸10-15分钟后取出，烘干后进行超微粉碎；
（2）将香菇加4-5倍的水打浆，得浆液；将松仁入锅，小火炒香后倒入浆液，大火煮沸后过滤除渣，所得滤液经喷雾干燥制成粉末，然后与步骤（1）所得物料混合均匀，即得。
    所述的高钙米的制备方法，其特征在于包括以下步骤：
    （1）将西洋参、大青叶、玉兰花、甘草、黑石珠、红骨参加5-6倍的水文火煎煮40-50分钟，过滤除渣，小火熬膏，得药膏；
    （2）将大米、玉米入锅，加入一倍的水、可乐，煮干后出料，打成泥；
    （3）将核桃仁碾碎，用锡纸包好，送入烤箱，在200-250℃下烤制20-30分钟后取出，加4-5倍的水大火煮沸，过滤除渣，收集滤液；
    （4）取咸鸭蛋蛋黄，碾成泥状，得咸鸭蛋黄泥；将木耳、四季豆、黄瓜籽烘干，与海苔混合粉碎，然后与步骤（1）、（2）、（3）所得物料及咸鸭蛋黄泥、牛骨粉、番茄酱混匀拌匀，制成米粒状，送入烘箱，待含水量降至15-16%时出料；
    （5）将熏料倒入熏锅中，架上铁箅子，铺上粽叶，然后将步骤（4）所得物料与剩余物料混匀，倒在粽叶上，盖上锅盖，大火加热15-20分钟后离火，出料，即得。
     本发明中的黑石珠为小檗科植物深黑小黑檗的根或茎，红骨参为唇形科植物长冠鼠尾草的根。
 本发明的有益效果为：
    本发明经熏制，风味独特，且由于添加了番茄酱，口味酸甜，可促进食欲，同时本发明配方合理，营养丰富，其中添加的牛骨粉、黄瓜籽提高了本发明的钙含量，经常食用本发明可达到促进骨骼发育的作用，适于青少年食用。
具体实施方式
    一种高钙米，其特征在于由以下重量份（公斤）的原料制成：
大米300、玉米10、可乐35、核桃仁5、木耳15、四季豆8、海苔7、咸鸭蛋12、牛骨粉7、蕃茄酱10、黄瓜籽10、西洋参2、大青叶4、玉兰花1、甘草4、黑石珠1、红骨参2、熏料40、粽叶适量、营养添加剂7；
    所述熏料由下列重量份的原料制成：茶渣20、锯末30、苹果花4；
    制备方法为：将茶渣、苹果花晒干后与剩余物料混合，即得；
    所述营养添加剂由下列重量份（公斤）的原料制成：香菇10、松仁7、椰子汁3、豆腐20；
制备方法为：（1）将豆腐碾碎，沥去水分，与椰子汁混合拌匀，隔水大火蒸10-15分钟后取出，烘干后进行超微粉碎；
（2）将香菇加4-5倍的水打浆，得浆液；将松仁入锅，小火炒香后倒入浆液，大火煮沸后过滤除渣，所得滤液经喷雾干燥制成粉末，然后与步骤（1）所得物料混合均匀，即得。
    所述的高钙米的制备方法，包括以下步骤：
    （1）将西洋参、大青叶、玉兰花、甘草、黑石珠、红骨参加5-6倍的水文火煎煮40-50分钟，过滤除渣，小火熬膏，得药膏；
    （2）将大米、玉米入锅，加入一倍的水、可乐，煮干后出料，打成泥；
    （3）将核桃仁碾碎，用锡纸包好，送入烤箱，在200-250℃下烤制20-30分钟后取出，加4-5倍的水大火煮沸，过滤除渣，收集滤液；
    （4）取咸鸭蛋蛋黄，碾成泥状，得咸鸭蛋黄泥；将木耳、四季豆、黄瓜籽烘干，与海苔混合粉碎，然后与步骤（1）、（2）、（3）所得物料及咸鸭蛋黄泥、牛骨粉、番茄酱混匀拌匀，制成米粒状，送入烘箱，待含水量降至15-16%时出料；
    （5）将熏料倒入熏锅中，架上铁箅子，铺上粽叶，然后将步骤（4）所得物料与剩余物料混匀，倒在粽叶上，盖上锅盖，大火加热15-20分钟后离火，出料，即得。

Claims (2)

1.一种高钙米，其特征在于由以下重量份的原料制成：
大米300-310、玉米10-12、可乐35-40、核桃仁5-6、木耳15-18、四季豆8-9、海苔7-8、咸鸭蛋12-13、牛骨粉7-8、蕃茄酱10-11、黄瓜籽10-11、西洋参2-3、大青叶4-5、玉兰花1-2、甘草4-5、黑石珠1-2、红骨参2-3、熏料40-42、粽叶适量、营养添加剂7-9；
    所述熏料由下列重量份的原料制成：茶渣20-22、锯末30-35、苹果花4-5；
    制备方法为：将茶渣、苹果花晒干后与剩余物料混合，即得；
    所述营养添加剂由下列重量份的原料制成：香菇10-11、松仁7-8、椰子汁3-4、豆腐20-21；
制备方法为：（1）将豆腐碾碎，沥去水分，与椰子汁混合拌匀，隔水大火蒸10-15分钟后取出，烘干后进行超微粉碎；
（2）将香菇加4-5倍的水打浆，得浆液；将松仁入锅，小火炒香后倒入浆液，大火煮沸后过滤除渣，所得滤液经喷雾干燥制成粉末，然后与步骤（1）所得物料混合均匀，即得。
2.根据权利要求1所述的高钙米的制备方法，其特征在于包括以下步骤：
（1）将西洋参、大青叶、玉兰花、甘草、黑石珠、红骨参加5-6倍的水文火煎煮40-50分钟，过滤除渣，小火熬膏，得药膏；
（2）将大米、玉米入锅，加入一倍的水、可乐，煮干后出料，打成泥；
（3）将核桃仁碾碎，用锡纸包好，送入烤箱，在200-250℃下烤制20-30分钟后取出，加4-5倍的水大火煮沸，过滤除渣，收集滤液；
（4）取咸鸭蛋蛋黄，碾成泥状，得咸鸭蛋黄泥；将木耳、四季豆、黄瓜籽烘干，与海苔混合粉碎，然后与步骤（1）、（2）、（3）所得物料及咸鸭蛋黄泥、牛骨粉、番茄酱混匀拌匀，制成米粒状，送入烘箱，待含水量降至15-16%时出料；
（5）将熏料倒入熏锅中，架上铁箅子，铺上粽叶，然后将步骤（4）所得物料与剩余物料混匀，倒在粽叶上，盖上锅盖，大火加热15-20分钟后离火，出料，即得。
CN201410420435.1A 2014-08-25 2014-08-25 一种高钙米及其制备方法 Pending CN104222758A (zh)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1265843A (zh) * 2000-03-10 2000-09-13 刘纪生 一种玫瑰香米及其制备方法
CN102178149A (zh) * 2011-04-15 2011-09-14 刘宝虎 一种保健香米或米糊及其制备方法
KR20120107557A (ko) * 2011-03-22 2012-10-04 이강옥 엽록소가 함유된 미강의 발효추출물 및 그 제조방법
CN103815253A (zh) * 2014-01-24 2014-05-28 五河童师傅食品有限公司 一种高钙糯米粉及其制备方法
CN103932287A (zh) * 2014-05-12 2014-07-23 乳山市金果花生制品有限公司 烟熏花生的制备方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1265843A (zh) * 2000-03-10 2000-09-13 刘纪生 一种玫瑰香米及其制备方法
KR20120107557A (ko) * 2011-03-22 2012-10-04 이강옥 엽록소가 함유된 미강의 발효추출물 및 그 제조방법
CN102178149A (zh) * 2011-04-15 2011-09-14 刘宝虎 一种保健香米或米糊及其制备方法
CN103815253A (zh) * 2014-01-24 2014-05-28 五河童师傅食品有限公司 一种高钙糯米粉及其制备方法
CN103932287A (zh) * 2014-05-12 2014-07-23 乳山市金果花生制品有限公司 烟熏花生的制备方法

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Application publication date: 20141224