CN104222812A - 一种蝉肉鲅鱼营养面条及其制备方法 - Google Patents
一种蝉肉鲅鱼营养面条及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种蝉肉鲅鱼营养面条及其制备方法,是由下述重量份的原料制成:水余量、面粉200-220、糙米粉15-20、奶粉15-20、橄榄油10-13、葡萄籽油10-12、炒芝麻5-7、山药泥7-9、蛤蜊汁6-8、西兰花3-5、鲅鱼10-13、蝉肉10-12、双孢蘑菇7-9、甜菊4-5、羊栖菜7-8、洋槐花芦丁干粉3-5、黄桃9-11、醋柳果10-12、向日葵花1-2、白茅根1-2、肉苁蓉1-2、菟丝子1-2、营养液15-20;本发明将蝉肉放在橄榄油内炸后与炒芝麻和山药泥混合捣成酱,口感爽滑、口味鲜美,营养丰富,加入的中药具有补肾益精,养肝明目,健脾固胎的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种蝉肉鲅鱼营养面条及其制备方法。
背景技术
面条一种用谷物或豆类的面粉加水磨成面团,之后或者压或擀制或抻成片再切或压,或者使用搓、拉、捏等手段,制成条状(或窄或宽,或扁或圆)或小片状,最后经煮、炒、烩、炸而成的一种食品。花样繁多,品种多样。随着人们消费水平的提高,人们对食品的要求也越来越高,要求面条要更有营养,口味更好,最好具有保健效果。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种蝉肉鲅鱼营养面条及其制备方法。
本发明是通过以下技术方案实现的:
一种蝉肉鲅鱼营养面条,是由下述重量份的原料制成:水余量、面粉200-220、糙米粉15-20、奶粉15-20、橄榄油10-13、葡萄籽油10-12、炒芝麻5-7、山药泥7-9、蛤蜊汁6-8、西兰花3-5、鲅鱼10-13、蝉肉10-12、双孢蘑菇7-9、甜菊4-5、羊栖菜7-8、洋槐花芦丁干粉3-5、黄桃9-11、醋柳果10-12、向日葵花1-2、白茅根1-2、肉苁蓉1-2、菟丝子1-2、营养液15-20;
所述的营养液由下列重量份原料制成:三文鱼鱼肉10-12、鸡杂粉8-10、黄皮果8-9、圣女果9-11、咸鸡蛋黄5-6、蕃茄籽油7-9、保龄菇5-7、上海青冻干粉4-6、啤酒10-13、菟丝子0.5-1、金樱子0.5-1、当归叶0.5-1、刺郎果0.5-1;
所述的营养液的制备方法为:(1)将三文鱼鱼肉放在啤酒内浸泡20-30分钟,再放在番茄籽油内炸4-5分钟,捞出后烘干再磨成粉,并与鸡杂粉和上海青冻干粉混合;
(2)将黄皮果和圣女果混合打成果浆,将保龄菇捣碎与咸鸡蛋黄混合得菌类酱;
(3)将其它剩余原料混合加入适量的水熬煮20-30分钟,过滤得药液,在熬煮的同时,将(2)中菌类酱隔药液熏蒸,再送入烘箱烘干得菌类粉;将药液、菌类粉和(1)中所得物混合加入适量的水煮沸得营养液。
一种蝉肉鲅鱼营养面条的制备方法,包括以下步骤:(1)将黄桃、醋柳果、甜菊和羊栖菜混合打成浆,再喷雾干燥得混合粉;
(2)将蝉肉放在橄榄油内炸4-5分钟,捞出与炒芝麻和山药泥混合捣成酱;
(3)将双胞蘑菇和西兰花烘干磨成粉,再加入洋槐花芦丁干粉、蛤蜊汁和适量的水混合搅拌成糊状,再将鲅鱼放在糊内搅拌,将沾有糊状物的鲅鱼放在葡萄籽油内炸5-7分钟,捞出烘干磨成粉;
(4)将向日葵花、白茅根、肉苁蓉、菟丝子混合加入适量的水熬煮20-30分钟,过滤得药液;
(5)将其它剩余原料与(1)(2)(3)(4)中所得物混合加入适量的水,制成面条。
本发明的优点是:本发明将蝉肉放在橄榄油内炸后与炒芝麻和山药泥混合捣成酱,口感爽滑、口味鲜美,营养丰富,加入的中药具有补肾益精,养肝明目,健脾固胎的功效。
具体实施方式
一种蝉肉鲅鱼营养面条,是由下述重量份的原料制成:水余量、面粉220、糙米粉20、奶粉20、橄榄油13、葡萄籽油12、炒芝麻7、山药泥9、蛤蜊汁8、西兰花5、鲅鱼13、蝉肉12、双孢蘑菇9、甜菊5、羊栖菜8、洋槐花芦丁干粉5、黄桃11、醋柳果12、向日葵花2、白茅根2、肉苁蓉2、菟丝子2、营养液20;
所述的营养液由下列重量份原料制成:三文鱼鱼肉10、鸡杂粉8、黄皮果8、圣女果9、咸鸡蛋黄5、蕃茄籽油7、保龄菇5、上海青冻干粉4、啤酒10、菟丝子0.5、金樱子0.5、当归叶0.5、刺郎果0.5;
所述的营养液的制备方法为:(1)将三文鱼鱼肉放在啤酒内浸泡30分钟,再放在番茄籽油内炸5分钟,捞出后烘干再磨成粉,并与鸡杂粉和上海青冻干粉混合;
(2)将黄皮果和圣女果混合打成果浆,将保龄菇捣碎与咸鸡蛋黄混合得菌类酱;
(3)将其它剩余原料混合加入适量的水熬煮30分钟,过滤得药液,在熬煮的同时,将(2)中菌类酱隔药液熏蒸,再送入烘箱烘干得菌类粉;将药液、菌类粉和(1)中所得物混合加入适量的水煮沸得营养液。
一种蝉肉鲅鱼营养面条的制备方法,包括以下步骤:(1)将黄桃、醋柳果、甜菊和羊栖菜混合打成浆,再喷雾干燥得混合粉;
(2)将蝉肉放在橄榄油内炸5分钟,捞出与炒芝麻和山药泥混合捣成酱;
(3)将双胞蘑菇和西兰花烘干磨成粉,再加入洋槐花芦丁干粉、蛤蜊汁和适量的水混合搅拌成糊状,再将鲅鱼放在糊内搅拌,将沾有糊状物的鲅鱼放在葡萄籽油内炸7分钟,捞出烘干磨成粉;
(4)将向日葵花、白茅根、肉苁蓉、菟丝子混合加入适量的水熬煮30分钟,过滤得药液;
(5)将其它剩余原料与(1)(2)(3)(4)中所得物混合加入适量的水,制成面条。
Claims (2)
1.一种蝉肉鲅鱼营养面条,其特征在于是由下述重量份的原料制成:水余量、面粉200-220、糙米粉15-20、奶粉15-20、橄榄油10-13、葡萄籽油10-12、炒芝麻5-7、山药泥7-9、蛤蜊汁6-8、西兰花3-5、鲅鱼10-13、蝉肉10-12、双孢蘑菇7-9、甜菊4-5、羊栖菜7-8、洋槐花芦丁干粉3-5、黄桃9-11、醋柳果10-12、向日葵花1-2、白茅根1-2、肉苁蓉1-2、菟丝子1-2、营养液15-20;
所述的营养液由下列重量份原料制成:三文鱼鱼肉10-12、鸡杂粉8-10、黄皮果8-9、圣女果9-11、咸鸡蛋黄5-6、蕃茄籽油7-9、保龄菇5-7、上海青冻干粉4-6、啤酒10-13、菟丝子0.5-1、金樱子0.5-1、当归叶0.5-1、刺郎果0.5-1;
所述的营养液的制备方法为:(1)将三文鱼鱼肉放在啤酒内浸泡20-30分钟,再放在番茄籽油内炸4-5分钟,捞出后烘干再磨成粉,并与鸡杂粉和上海青冻干粉混合;
将黄皮果和圣女果混合打成果浆,将保龄菇捣碎与咸鸡蛋黄混合得菌类酱;
(3)将其它剩余原料混合加入适量的水熬煮20-30分钟,过滤得药液,在熬煮的同时,将(2)中菌类酱隔药液熏蒸,再送入烘箱烘干得菌类粉;将药液、菌类粉和(1)中所得物混合加入适量的水煮沸得营养液。
2.根据权利要求1所述的一种蝉肉鲅鱼营养面条的制备方法,其特征在于包括以下步骤:(1)将黄桃、醋柳果、甜菊和羊栖菜混合打成浆,再喷雾干燥得混合粉;
(2)将蝉肉放在橄榄油内炸4-5分钟,捞出与炒芝麻和山药泥混合捣成酱;
(3)将双胞蘑菇和西兰花烘干磨成粉,再加入洋槐花芦丁干粉、蛤蜊汁和适量的水混合搅拌成糊状,再将鲅鱼放在糊内搅拌,将沾有糊状物的鲅鱼放在葡萄籽油内炸5-7分钟,捞出烘干磨成粉;
(4)将向日葵花、白茅根、肉苁蓉、菟丝子混合加入适量的水熬煮20-30分钟,过滤得药液;
(5)将其它剩余原料与(1)(2)(3)(4)中所得物混合加入适量的水,制成面条。
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