CN104222816A - 一种油菇瘦肉营养面条及其制备方法 - Google Patents
一种油菇瘦肉营养面条及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种油菇瘦肉营养面条及其制备方法,是由下述重量份的原料制成:食盐15-20、水余量、面粉200-220、芝麻粉20-25、高粱米粉15-20、南瓜籽油7-9、油菜3-4、蔊菜7-8、泥胡菜7-8、玉米胚芽4-6、柳蒿芽3-5、鲜月季花6-8、芹菜汁7-10、酸奶油7-9、柿霜5-7、精瘦肉13-15、油菇9-10、沙棘果10-13、金银花1-2、丹皮1-2、莱菔子1-2、金钱草1-2、营养液15-20;本发明将鲜月季花、柳蒿芽、玉米胚芽和泥胡菜混合捣碎成酱并包裹在上述精瘦肉的外侧隔水清蒸,口味鲜美,营养丰富,加入的中药具有消食导滞,降气化痰的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种油菇瘦肉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,提供一种油菇瘦肉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:
一种油菇瘦肉营养面条,是由下述重量份的原料制成:食盐15-20、水余量、面粉200-220、芝麻粉20-25、高粱米粉15-20、南瓜籽油7-9、油菜3-4、蔊菜7-8、泥胡菜7-8、玉米胚芽4-6、柳蒿芽3-5、鲜月季花6-8、芹菜汁7-10、酸奶油7-9、柿霜5-7、精瘦肉13-15、油菇9-10、沙棘果10-13、金银花1-2、丹皮1-2、莱菔子1-2、金钱草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。
一种油菇瘦肉营养面条的制备方法,包括以下步骤:(1)将沙棘果加适量的水制成果汁,并与芹菜汁混合制成果蔬汁;
(2)将酸奶油和柿霜混合并涂在精瘦肉外侧,静置10-12分钟,将鲜月季花、柳蒿芽、玉米胚芽和泥胡菜混合捣碎成酱并包裹在上述精瘦肉的外侧隔水清蒸20-30分钟,送入烘箱烘干并磨成粉;
(3)将油菇、金银花、丹皮、莱菔子、金钱草混合加入适量的水,熬煮20-30分钟,过滤得药液,并将油菇捞出,与油菜和蔊菜混合放在南瓜籽油内爆炒7-8分钟后捣成酱;
(4)将其它剩余原料与(1)(2)(3)中所得物混合,制成面条。
本发明的优点是:本发明将鲜月季花、柳蒿芽、玉米胚芽和泥胡菜混合捣碎成酱并包裹在上述精瘦肉的外侧隔水清蒸,口味鲜美,营养丰富,加入的中药具有消食导滞,降气化痰的功效。
具体实施方式
一种油菇瘦肉营养面条,是由下述重量份的原料制成:食盐15、水余量、面粉200、芝麻粉20、高粱米粉15、南瓜籽油7、油菜3、蔊菜7、泥胡菜7、玉米胚芽4、柳蒿芽3、鲜月季花6、芹菜汁7、酸奶油7、柿霜5、精瘦肉13-15、油菇9、沙棘果10、金银花1、丹皮1、莱菔子1、金钱草1、营养液15;
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20分钟,再放在番茄籽油内炸4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。
一种油菇瘦肉营养面条的制备方法,包括以下步骤:(1)将沙棘果加适量的水制成果汁,并与芹菜汁混合制成果蔬汁;
(2)将酸奶油和柿霜混合并涂在精瘦肉外侧,静置10分钟,将鲜月季花、柳蒿芽、玉米胚芽和泥胡菜混合捣碎成酱并包裹在上述精瘦肉的外侧隔水清蒸20分钟,送入烘箱烘干并磨成粉;
(3)将油菇、金银花、丹皮、莱菔子、金钱草混合加入适量的水,熬煮20分钟,过滤得药液,并将油菇捞出,与油菜和蔊菜混合放在南瓜籽油内爆炒7分钟后捣成酱;
(4)将其它剩余原料与(1)(2)(3)中所得物混合,制成面条。
Claims (2)
1.一种油菇瘦肉营养面条,其特征在于是由下述重量份的原料制成:食盐15-20、水余量、面粉200-220、芝麻粉20-25、高粱米粉15-20、南瓜籽油7-9、油菜3-4、蔊菜7-8、泥胡菜7-8、玉米胚芽4-6、柳蒿芽3-5、鲜月季花6-8、芹菜汁7-10、酸奶油7-9、柿霜5-7、精瘦肉13-15、油菇9-10、沙棘果10-13、金银花1-2、丹皮1-2、莱菔子1-2、金钱草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所述的一种油菇瘦肉营养面条的制备方法,其特征在于包括以下步骤:(1)将沙棘果加适量的水制成果汁,并与芹菜汁混合制成果蔬汁;
(2)将酸奶油和柿霜混合并涂在精瘦肉外侧,静置10-12分钟,将鲜月季花、柳蒿芽、玉米胚芽和泥胡菜混合捣碎成酱并包裹在上述精瘦肉的外侧隔水清蒸20-30分钟,送入烘箱烘干并磨成粉;
(3)将油菇、金银花、丹皮、莱菔子、金钱草混合加入适量的水,熬煮20-30分钟,过滤得药液,并将油菇捞出,与油菜和蔊菜混合放在南瓜籽油内爆炒7-8分钟后捣成酱;
(4)将其它剩余原料与(1)(2)(3)中所得物混合,制成面条。
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CN103598517A (zh) * | 2013-10-29 | 2014-02-26 | 定远县云龙面粉有限公司 | 一种海鲜味面条的制备方法 |
CN103704454A (zh) * | 2013-12-18 | 2014-04-09 | 芜湖中路实业有限责任公司 | 一种牛肉松沙琪玛及其加工方法 |
CN103734607A (zh) * | 2013-11-26 | 2014-04-23 | 明光市白云面粉有限公司 | 一种防癌降压面条及其制备方法 |
CN103766952A (zh) * | 2014-01-14 | 2014-05-07 | 柳培健 | 一种羊肉荞面及其加工方法 |
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CN103598517A (zh) * | 2013-10-29 | 2014-02-26 | 定远县云龙面粉有限公司 | 一种海鲜味面条的制备方法 |
CN103734607A (zh) * | 2013-11-26 | 2014-04-23 | 明光市白云面粉有限公司 | 一种防癌降压面条及其制备方法 |
CN103704454A (zh) * | 2013-12-18 | 2014-04-09 | 芜湖中路实业有限责任公司 | 一种牛肉松沙琪玛及其加工方法 |
CN103766952A (zh) * | 2014-01-14 | 2014-05-07 | 柳培健 | 一种羊肉荞面及其加工方法 |
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