CN104256354A - 一种鸭蛋奶油保健面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种鸭蛋奶油保健面条及其制备方法,是由下述重量份的原料制成:食盐4-5、水余量、面粉200-220、豆饼粉20-25、虾粉20-25、桔饼9-10、富硒茶5-7、鸭蛋汁9-11、橄榄油8-10、糯稻根须4-6、奶油3-5、猪皮10-12、咖啡汁6-8、桦树菇5-6、猕猴桃9-13、鲜荆芥7-9、甘草汁10-13、羊肚9-11、茯苓1-2、薄荷梗1-2、当归1-2、杭白芍1-2、营养液15-20;本发明把羊肚和猪皮放在甘草汁内浸泡再烘干磨成粉,去腥去异味,口味鲜美,面条具有良好的弹性、口感爽滑、不黏牙,加入的中药具有补血养血、平抑肝阳、柔肝止痛的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种鸭蛋奶油保健面条及其制备方法。
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,提供一种鸭蛋奶油保健面条及其制备方法。
本发明是通过以下技术方案实现的:
一种鸭蛋奶油保健面条,是由下述重量份的原料制成:食盐4-5、水余量、面粉200-220、豆饼粉20-25、虾粉20-25、桔饼9-10、富硒茶5-7、鸭蛋汁9-11、橄榄油8-10、糯稻根须4-6、奶油3-5、猪皮10-12、咖啡汁6-8、桦树菇5-6、猕猴桃9-13、鲜荆芥7-9、甘草汁10-13、羊肚9-11、茯苓1-2、薄荷梗1-2、当归1-2、杭白芍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。
一种鸭蛋奶油保健面条的制备方法,包括以下步骤:(1)将羊肚和猪皮与茯苓、薄荷梗、当归、杭白芍混合加适量的水,熬煮20-30分钟,过滤得药液,并把羊肚和猪皮捞出;
(2)将食盐和鲜荆芥放在甘草汁内,再把羊肚和猪皮放在甘草汁内浸泡20分钟,捞出送入烘箱烘干再磨成粉;
(3)将猕猴桃打成果浆,再与咖啡汁、奶油混合搅拌均匀;
(4)将桔饼、富硒茶、糯稻根须、桦树菇烘干磨成粉,再与(1)中药液混合,揉成面团,再擀成薄饼隔水清蒸10-15分钟,将鸭蛋汁涂在薄饼的两面,再放在橄榄油内炸5-6分钟,捞出磨成粉;
(5)将其它剩余原料与(2)(3)(4)中所得物混合再加适量的水,制成面条。
本发明的优点是:本发明把羊肚和猪皮放在甘草汁内浸泡再烘干磨成粉,去腥去异味,口味鲜美,面条具有良好的弹性、口感爽滑、不黏牙,加入的中药具有补血养血、平抑肝阳、柔肝止痛的功效。
具体实施方式
一种鸭蛋奶油保健面条,是由下述重量份的原料制成:食盐4、水余量、面粉200、豆饼粉20、虾粉20、桔饼9、富硒茶5、鸭蛋汁9、橄榄油8、糯稻根须4、奶油3、猪皮10、咖啡汁6、桦树菇5、猕猴桃9、鲜荆芥7、甘草汁10、羊肚9、茯苓1、薄荷梗1、当归1、杭白芍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20-30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。
一种鸭蛋奶油保健面条的制备方法,包括以下步骤:(1)将羊肚和猪皮与茯苓、薄荷梗、当归、杭白芍混合加适量的水,熬煮20分钟,过滤得药液,并把羊肚和猪皮捞出;
(2)将食盐和鲜荆芥放在甘草汁内,再把羊肚和猪皮放在甘草汁内浸泡20分钟,捞出送入烘箱烘干再磨成粉;
(3)将猕猴桃打成果浆,再与咖啡汁、奶油混合搅拌均匀;
(4)将桔饼、富硒茶、糯稻根须、桦树菇烘干磨成粉,再与(1)中药液混合,揉成面团,再擀成薄饼隔水清蒸10分钟,将鸭蛋汁涂在薄饼的两面,再放在橄榄油内炸5分钟,捞出磨成粉;
(5)将其它剩余原料与(2)(3)(4)中所得物混合再加适量的水,制成面条。
Claims (2)
1.一种鸭蛋奶油保健面条,其特征在于是由下述重量份的原料制成:食盐4-5、水余量、面粉200-220、豆饼粉20-25、虾粉20-25、桔饼9-10、富硒茶5-7、鸭蛋汁9-11、橄榄油8-10、糯稻根须4-6、奶油3-5、猪皮10-12、咖啡汁6-8、桦树菇5-6、猕猴桃9-13、鲜荆芥7-9、甘草汁10-13、羊肚9-11、茯苓1-2、薄荷梗1-2、当归1-2、杭白芍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所述的一种鸭蛋奶油保健面条的制备方法,其特征在于包括以下步骤:(1)将羊肚和猪皮与茯苓、薄荷梗、当归、杭白芍混合加适量的水,熬煮20-30分钟,过滤得药液,并把羊肚和猪皮捞出;
(2)将食盐和鲜荆芥放在甘草汁内,再把羊肚和猪皮放在甘草汁内浸泡20分钟,捞出送入烘箱烘干再磨成粉;
(3)将猕猴桃打成果浆,再与咖啡汁、奶油混合搅拌均匀;
(4)将桔饼、富硒茶、糯稻根须、桦树菇烘干磨成粉,再与(1)中药液混合,揉成面团,再擀成薄饼隔水清蒸10-15分钟,将鸭蛋汁涂在薄饼的两面,再放在橄榄油内炸5-6分钟,捞出磨成粉;
(5)将其它剩余原料与(2)(3)(4)中所得物混合再加适量的水,制成面条。
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