CN104286758A - 一种辣味紫薯片及其制备方法 - Google Patents
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Abstract
一种辣味紫薯片及其制备方法,其特征在于由下列重量份的原料制成:紫薯500-520、藠头4-5、兔肉50-55、料酒10-11、黄油3-4、红豆20-22、火腿肠25-26、薏米粉30-32、辣椒面25-26、小麦胚芽粉20-21、栀子花2-3、芡实3-4、大枣2-3、焦山楂4-5、鸡爪参1-2、黑龙丝1-2、酒糟11-12、黄泥120-130、营养添加剂10-11。本发明的紫薯片口感酥脆,且由于添加了兔肉,味道鲜美,搭配薏仁粉、小麦胚芽粉,可提高本发明的蛋白质及矿物质含量,完善了本发明的营养结构,此外,本发明还添加了辣椒面,与焦山楂等配合具有开胃的效果,适于食欲不振的人群食用。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种辣味紫薯片及其制备方法。
背景技术
食品工业的发展直接影响人民的营养健康水平,随着现代城市化步伐的加快,亚健康问题日益突出。长期服用药品不但起不到理想的疗效,还会使健康进一步受损。因此,如何通过饮食达到健康保健功效日益引起人们的重视。而紫薯因其口味香甜而受到人们喜爱,但目前市场上出现的有关紫薯的产品营养成分单一,无法均衡保证营养摄入,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辣味紫薯片及其制备方法,本发明具有香味浓郁、营养丰富的特点。
本发明所采用的技术方案是:
一种辣味紫薯片,其特征在于由以下重量份的原料制成:
紫薯500-520、藠头4-5、兔肉50-55、料酒10-11、黄油3-4、红豆20-22、火腿肠25-26、薏米粉30-32、辣椒面25-26、小麦胚芽粉20-21、栀子花2-3、芡实3-4、大枣2-3、焦山楂4-5、鸡爪参1-2、黑龙丝1-2、酒糟11-12、黄泥120-130、营养添加剂10-11;
所述营养添加剂由下列重量份的原料制成:菱角8-9、米酒40-44、桂皮粉1-2、菜籽油1-2、乌骨鸡肉10-12、虾皮粉7-8;
制备方法为:(1)将菱角送入开水锅中,大火煮制30-35分钟后捞出,去壳,烘干后研成粉末;
(2)将乌骨鸡肉与米酒混合入锅,小火焖煮40-50分钟后出料,取乌骨鸡肉,切片,与桂皮粉、菜籽油混合入锅,大火翻炒5-6分钟后出料,送入烘箱,待含水量降至6-7%时出料,进行粉碎,然后与步骤(1)所得物料及剩余物料混匀,即得。
所述的辣味紫薯片的制备方法,其特征在于包括以下步骤:
(1)将栀子花、芡实、大枣、焦山楂、鸡爪参、黑龙丝加7-8倍的水文火煎煮40-50分钟,过滤分离,得药液和药渣;
(2)将药渣烘干后粉碎,与酒糟、黄泥混合拌匀,均匀裹在紫薯表面;
(3)在烤盘上铺上油纸,然后放上步骤(2)所得物料,送入烤箱,在180-190℃下烤制30-40分钟后出料,去除泥和紫薯皮,所得物料打成泥状,得紫薯泥;
(4)将藠头去除根须,加一倍的水打浆,得藠头浆;将兔肉加藠头浆、料酒腌制40-50分钟后取出,绞碎,得兔肉泥;
(5)将火腿肠碾成泥状,得火腿肠泥;将黄油入锅,小火熬化后加入红豆,小火翻炒25-30分钟后出料,进行粉碎,然后与药液、紫薯泥、兔肉泥、火腿肠泥及剩余物料混合均匀,送入模具中,压实后脱模,切片,送入烤箱烤制13-15分钟,即得。
本发明中的鸡爪参为百合科植物钝叶算盘七的根及根茎,黑龙丝为铁线蕨科植物半月形铁线蕨的全草。
本发明的有益效果为:
本发明的紫薯片口感酥脆,且由于添加了兔肉,味道鲜美,搭配薏仁粉、小麦胚芽粉,可提高本发明的蛋白质及矿物质含量,完善了本发明的营养结构,此外,本发明还添加了辣椒面,与焦山楂等配合具有开胃的效果,适于食欲不振的人群食用。
具体实施方式
一种辣味紫薯片,其特征在于由以下重量份(公斤)的原料制成:
紫薯500、藠头4、兔肉50、料酒10、黄油3、红豆20、火腿肠25、薏米粉30、辣椒面25、小麦胚芽粉20、栀子花2、芡实3、大枣2、焦山楂4、鸡爪参1、黑龙丝1、酒糟11、黄泥120、营养添加剂10;
所述营养添加剂由下列重量份(公斤)的原料制成:菱角8、米酒40、桂皮粉1、菜籽油1、乌骨鸡肉10、虾皮粉7;
制备方法为:(1)将菱角送入开水锅中,大火煮制30-35分钟后捞出,去壳,烘干后研成粉末;
(2)将乌骨鸡肉与米酒混合入锅,小火焖煮40-50分钟后出料,取乌骨鸡肉,切片,与桂皮粉、菜籽油混合入锅,大火翻炒5-6分钟后出料,送入烘箱,待含水量降至6-7%时出料,进行粉碎,然后与步骤(1)所得物料及剩余物料混匀,即得。
所述的辣味紫薯片的制备方法,包括以下步骤:
(1)将栀子花、芡实、大枣、焦山楂、鸡爪参、黑龙丝加7-8倍的水文火煎煮40-50分钟,过滤分离,得药液和药渣;
(2)将药渣烘干后粉碎,与酒糟、黄泥混合拌匀,均匀裹在紫薯表面;
(3)在烤盘上铺上油纸,然后放上步骤(2)所得物料,送入烤箱,在180-190℃下烤制30-40分钟后出料,去除泥和紫薯皮,所得物料打成泥状,得紫薯泥;
(4)将藠头去除根须,加一倍的水打浆,得藠头浆;将兔肉加藠头浆、料酒腌制40-50分钟后取出,绞碎,得兔肉泥;
(5)将火腿肠碾成泥状,得火腿肠泥;将黄油入锅,小火熬化后加入红豆,小火翻炒25-30分钟后出料,进行粉碎,然后与药液、紫薯泥、兔肉泥、火腿肠泥及剩余物料混合均匀,送入模具中,压实后脱模,切片,送入烤箱烤制13-15分钟,即得。
Claims (2)
1.一种辣味紫薯片,其特征在于由以下重量份的原料制成:
紫薯500-520、藠头4-5、兔肉50-55、料酒10-11、黄油3-4、红豆20-22、火腿肠25-26、薏米粉30-32、辣椒面25-26、小麦胚芽粉20-21、栀子花2-3、芡实3-4、大枣2-3、焦山楂4-5、鸡爪参1-2、黑龙丝1-2、酒糟11-12、黄泥120-130、营养添加剂10-11;
所述营养添加剂由下列重量份的原料制成:菱角8-9、米酒40-44、桂皮粉1-2、菜籽油1-2、乌骨鸡肉10-12、虾皮粉7-8;
制备方法为:(1)将菱角送入开水锅中,大火煮制30-35分钟后捞出,去壳,烘干后研成粉末;
(2)将乌骨鸡肉与米酒混合入锅,小火焖煮40-50分钟后出料,取乌骨鸡肉,切片,与桂皮粉、菜籽油混合入锅,大火翻炒5-6分钟后出料,送入烘箱,待含水量降至6-7%时出料,进行粉碎,然后与步骤(1)所得物料及剩余物料混匀,即得。
2.根据权利要求1所述的辣味紫薯片的制备方法,其特征在于包括以下步骤:
(1)将栀子花、芡实、大枣、焦山楂、鸡爪参、黑龙丝加7-8倍的水文火煎煮40-50分钟,过滤分离,得药液和药渣;
(2)将药渣烘干后粉碎,与酒糟、黄泥混合拌匀,均匀裹在紫薯表面;
(3)在烤盘上铺上油纸,然后放上步骤(2)所得物料,送入烤箱,在180-190℃下烤制30-40分钟后出料,去除泥和紫薯皮,所得物料打成泥状,得紫薯泥;
(4)将藠头去除根须,加一倍的水打浆,得藠头浆;将兔肉加藠头浆、料酒腌制40-50分钟后取出,绞碎,得兔肉泥;
(5)将火腿肠碾成泥状,得火腿肠泥;将黄油入锅,小火熬化后加入红豆,小火翻炒25-30分钟后出料,进行粉碎,然后与药液、紫薯泥、兔肉泥、火腿肠泥及剩余物料混合均匀,送入模具中,压实后脱模,切片,送入烤箱烤制13-15分钟,即得。
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