CN104222833A - 一种芥末虾籽春卷及其制备方法 - Google Patents
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Abstract
本发明公开了一种芥末虾籽春卷,由下列重量份的原料制成:小麦面粉30-40、营养添加剂6-8、苋菜3-4、鲜奶3-5、虾籽3-5、芥末1-2、香油0.4-1、凉粉2-4、番木瓜4-5、红豆沙3-5、籼米粉2-4、蘑菇汤2-3、菊花3.5-4.1、大青根1.4-2.3、女金芦1-2.2、元参1-3.3、朱槿0.5-1.3、木槿0.6-1.4,本发明的芥末虾籽春卷馅加入了凉粉、番木瓜、红豆沙等成分,丰富了芥末虾籽春卷口感以及营养价值;还含有多种保健成分,如菊花、女金芦、元参、朱槿、木槿的加入,赋予了本发明很好的舒筋活络、导滞消滞、明目健脑、延缓衰老的作用。
Description
技术领域
本发明涉及一种保健芥末虾籽春卷,尤其涉及一种芥末虾籽春卷及其制备方法。
背景技术
早餐距离前一晚餐的时间最长,一般在12小时以上,体内储存的糖原已经消耗殆尽,应及时补充,以免出现血糖过低。血糖浓度低于正常值会出现饥饿感,大脑的兴奋性随之降低,反应迟钝,注意力不能集中。所以,不吃早餐,或者早餐的质和量不够,容易引起能量和营养素的不足,降低上午工作、学习的效率。春卷作为中国的传统早餐,受到大家的喜爱,但是其品种以及营养成分的单一性,不能够满足人们越来越高的生活水平要求。
发明内容
本发明克服了现有技术中的不足,提供了一种芥末虾籽春卷及其制备方法。
本发明是通过以下技术方案实现的:
一种芥末虾籽春卷,由下列重量份的原料制成:
小麦面粉30-40、营养添加剂6-8、苋菜3-4、鲜奶3-5、虾籽3-5、芥末1-2、香油0.4-1、凉粉2-4、番木瓜4-5、红豆沙3-5、籼米粉2-4、蘑菇汤2-3、菊花3.5-4.1、大青根1.4-2.3、女金芦1-2.2、元参1-3.3、朱槿0.5-1.3、木槿0.6-1.4;
所述营养添加剂由下列重量份原料制成:
姜叶1-1.5、地笋0.5-1.7、黄连花1-1.7、桑叶1.2-1.7、香茅草0.5-1、荸荠汁6-7、茭白5-7、茶树菇4-5、绿茶2-3;
制备方法为:
(1)姜叶、地笋、黄连花等中药材加5-6倍水,煎煮25-30分钟,滤渣得药液,经喷雾干燥得中药粉;
(2)茭白切丝,茶树菇泡发,与茭白丝一起入油锅翻炒片刻,倒入荸荠汁以及绿茶,小火焖煮至干,去绿茶、茶树菇,剩余物料烘干研磨成粉,与中药粉合并,即得;
一种芥末虾籽春卷的制备方法,其特征在于包括以下步骤:
(1)将所述重量份的菊花、女金芦等中草药用4-5倍水浸提后浓缩,待浓缩液冷却后,加适量水和食盐,将小麦面粉、籼米粉加入其中,充分搅拌混合后揉成面团,然后擀成芥末虾籽春卷皮;
(2)鲜奶煮沸,将菊花泡开,晾凉,虾籽兑鲜奶研磨匀质,与红豆沙、芥末混合均匀,待用;番木瓜榨浆,得木瓜浆,凉粉刨成细丝,兑木瓜浆混合均匀,待用;
(3)苋菜洗净锤烂,兑香油,上烤箱烘烤1-2分钟,取出,待用;
(4)将上述步骤所得馅料与剩余物料混合后,用芥末虾籽春卷皮包裹,即得成品;将成型芥末虾籽春卷在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,将速冻好的芥末虾籽春卷整理包装,在-6℃以下低温储藏。
本发明的优点是:
本发明的芥末虾籽春卷馅加入了凉粉、番木瓜、红豆沙等成分,丰富了芥末虾籽春卷口感以及营养价值;还含有多种保健成分,如菊花、女金芦、元参、朱槿、木槿的加入,赋予了本发明很好的舒筋活络、导滞消滞、明目健脑、延缓衰老的作用。
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:
一种芥末虾籽春卷,由下列重量份(斤)的原料制成:
小麦面粉30、营养添加剂8、苋菜3、鲜奶5、虾籽3、芥末1、香油0.4、凉粉2、番木瓜4、红豆沙3、籼米粉2、蘑菇汤3、菊花3.5、大青根1.4、女金芦2、元参3、朱槿1、木槿1;
所述营养添加剂由下列重量份原料制成:
姜叶1、地笋0.5、黄连花1、桑叶1.2、香茅草0.5、荸荠汁6、茭白5、茶树菇4、绿茶2;
制备方法为:
(1)姜叶、地笋、黄连花等中药材加5倍水,煎煮25分钟,滤渣得药液,经喷雾干燥得中药粉;
(2)茭白切丝,茶树菇泡发,与茭白丝一起入油锅翻炒片刻,倒入荸荠汁以及绿茶,小火焖煮至干,去绿茶、茶树菇,剩余物料烘干研磨成粉,与中药粉合并,即得;
一种芥末虾籽春卷的制备方法,包括以下步骤:
(1)将所述重量份的菊花、女金芦等中草药用4倍水浸提后浓缩,待浓缩液冷却后,加适量水和食盐,将小麦面粉、籼米粉加入其中,充分搅拌混合后揉成面团,然后擀成芥末虾籽春卷皮;
(2)鲜奶煮沸,将菊花泡开,晾凉,虾籽兑鲜奶研磨匀质,与红豆沙、芥末混合均匀,待用;番木瓜榨浆,得木瓜浆,凉粉刨成细丝,兑木瓜浆混合均匀,待用;
(3)苋菜洗净锤烂,兑香油,上烤箱烘烤1分钟,取出,待用;
(4)将上述步骤所得馅料与剩余物料混合后,用芥末虾籽春卷皮包裹,即得成品;将成型芥末虾籽春卷在10分钟内进行速冻,速冻温度为-10℃,速冻时间为25分钟,将速冻好的芥末虾籽春卷整理包装,在-6℃以下低温储藏。
Claims (2)
1.一种芥末虾籽春卷,其特征在于由下列重量份的原料制成:
小麦面粉30-40、营养添加剂6-8、苋菜3-4、鲜奶3-5、虾籽3-5、芥末1-2、香油0.4-1、凉粉2-4、番木瓜4-5、红豆沙3-5、籼米粉2-4、蘑菇汤2-3、菊花3.5-4.1、大青根1.4-2.3、女金芦1-2.2、元参1-3.3、朱槿0.5-1.3、木槿0.6-1.4;
所述营养添加剂由下列重量份原料制成:
姜叶1-1.5、地笋0.5-1.7、黄连花1-1.7、桑叶1.2-1.7、香茅草0.5-1、荸荠汁6-7、茭白5-7、茶树菇4-5、绿茶2-3;
制备方法为:
(1)姜叶、地笋、黄连花等中药材加5-6倍水,煎煮25-30分钟,滤渣得药液,经喷雾干燥得中药粉;
(2)茭白切丝,茶树菇泡发,与茭白丝一起入油锅翻炒片刻,倒入荸荠汁以及绿茶,小火焖煮至干,去绿茶、茶树菇,剩余物料烘干研磨成粉,与中药粉合并,即得。
2.根据权利要求1所述的一种芥末虾籽春卷的制备方法,其特征在于包括以下步骤:
(1)将所述重量份的菊花、女金芦等中草药用4-5倍水浸提后浓缩,待浓缩液冷却后,加适量水和食盐,将小麦面粉、籼米粉加入其中,充分搅拌混合后揉成面团,然后擀成芥末虾籽春卷皮;
(2)鲜奶煮沸,将菊花泡开,晾凉,虾籽兑鲜奶研磨匀质,与红豆沙、芥末混合均匀,待用;番木瓜榨浆,得木瓜浆,凉粉刨成细丝,兑木瓜浆混合均匀,待用;
(3)苋菜洗净锤烂,兑香油,上烤箱烘烤1-2分钟,取出,待用;
(4)将上述步骤所得馅料与剩余物料混合后,用芥末虾籽春卷皮包裹,即得成品;将成型芥末虾籽春卷在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,将速冻好的芥末虾籽春卷整理包装,在-6℃以下低温储藏。
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JP2003164270A (ja) * | 2001-12-03 | 2003-06-10 | Nisshin Foods Kk | 揚げ麺皮食品の製造法 |
CN103652973A (zh) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | 一种酱油羊肉串及其制备方法 |
CN103766441A (zh) * | 2014-01-06 | 2014-05-07 | 柳培健 | 一种蟹黄春卷及其加工方法 |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2003164270A (ja) * | 2001-12-03 | 2003-06-10 | Nisshin Foods Kk | 揚げ麺皮食品の製造法 |
CN103652973A (zh) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | 一种酱油羊肉串及其制备方法 |
CN103766441A (zh) * | 2014-01-06 | 2014-05-07 | 柳培健 | 一种蟹黄春卷及其加工方法 |
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