CN104304834A - 一种清热润肺猪肉包子及其制备方法 - Google Patents
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- XYPPDQHBNJURHU-UHFFFAOYSA-N Lagochilline Chemical compound CC1CCC2C(C)(CO)C(O)CCC2(C)C11CCC(CO)(CCO)O1 XYPPDQHBNJURHU-UHFFFAOYSA-N 0.000 claims description 6
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- 241000353554 Lagochilus leiacanthus Species 0.000 abstract 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种清热润肺猪肉包子,由以下重量份原料构成:面粉120-150、猪肉50-60、牛骨粉10-13、南瓜20-30、松子仁10-12、绞股蓝叶1-1.2、箬叶10-15、泥胡菜0.8-1、营养添加剂5-6、酸角10-20、代代花0.6-0.8、藠头10-12、布渣叶0.4-0.7、光刺兔唇花0.4-0.6、平贝母1-1.2、面酱8-10、西兰花30-40、酵母粉、玉米油、盐、水适量。本发明的清热润肺猪肉包子中添加平贝母等中草药,具有清热润肺等作用;泥胡菜能清热解毒,酸角还有多种人体所需要的营养元素,藠头辛香软糯,能减少肉腥味,面酱使猪肉细腻醇厚,富有口感,适合大部分人食用。
Description
技术领域
本发明主要涉及食品及其制备方法技术领域,尤其涉及一种清热润肺猪肉包子及其制备方法。
背景技术
包子是发酵食品,多吃发酵食品对人体健康是非常有好处的。经过发酵的包子有利于消化吸收,这是因为酵母中的酶能促进营养物质的分解。早餐最好吃发酵面食,因为其中的能量会很快释放出来,让人整个上午都干劲充足,且身体消瘦的人、儿童和老年人等消化功能较弱的人,更适合这类食物,故包子是一种很好的早餐选择。但目前包子的种类少,局限了人们的选择。
发明内容
本发明为了弥补已有技术的缺陷,提供一种清热润肺猪肉包子及其制备方法。
本发明是通过以下技术方案实现的:
一种清热润肺猪肉包子,由以下重量份的原料构成:
面粉120-150、猪肉50-60、牛骨粉10-13、南瓜20-30、松子仁10-12、绞股蓝叶1-1.2、箬叶10-15、泥胡菜0.8-1、营养添加剂5-6、酸角10-20、代代花0.6-0.8、藠头10-12、布渣叶0.4-0.7、光刺兔唇花0.4-0.6、平贝母1-1.2、面酱8-10、西兰花30-40、酵母粉、玉米油、盐、水适量;
所述营养添加剂由下列重量份原料制成:棒菜4-5、新鲜苦瓜子1-2、女贞叶0.6-0.8、黄连叶0.7-1、火龙果1-2、欧活血丹0.5-0.7、松花粉1-1.5、鹿角霜0.5-0.8、竹茹0.8-1、鱼籽3-4、植物油、盐适量;
制备方法为:(1)将女贞叶、黄连叶、欧活血丹、鹿角霜、竹茹加3-4倍水文火煎煮30-40分钟,过滤除渣,得提取液;
(2)将棒菜切丁,火龙果去皮切小块,将棒菜丁、火龙果块和新鲜苦瓜子加提取液打浆,小火加热并搅拌,制成蔬果糊;
(3)将植物油烧热,放入鱼籽炒熟,加入适量盐,将炒熟的鱼籽放于蔬果糊内并拌匀。
所述的清热润肺猪肉包子的制备方法,包括以下步骤:
(1)将绞股蓝叶、泥胡菜、代代花、布渣叶、光刺兔唇花、平贝母加3-5倍水文火煎煮30-50分钟,过滤除渣;将南瓜去皮去瓤隔水蒸熟,南瓜放入滤液中碾碎,小火加热搅拌成南瓜药糊;
(2)将猪肉绞碎,藠头切末,在猪肉中加面酱、藠头末、适量的盐拌匀,包入箬叶中,隔水蒸5-8分钟;酸角取果肉隔水蒸4-5分钟,切小块;西兰花焯水切碎;
(3)将南瓜药糊、猪肉、酸角、西兰花、营养添加剂及适量的玉米油、盐混合搅拌均匀制成包子馅;
(4)将松子仁碾碎,与牛骨粉一起混入面粉中,用温水化开酵母粉,将酵母水添入面粉中,加入适量水及各剩余原材料和面发酵,擀出包子皮,包入包子馅蒸熟即可。
本发明的优点是:本发明的一种清热润肺猪肉包子中添加平贝母等中草药,具有清热润肺等作用;泥胡菜能清热解毒,酸角还有多种人体所需要的营养元素,藠头辛香软糯,能减少肉腥味,面酱使猪肉细腻醇厚,富有口感,适合大部分人食用。
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:
一种清热润肺猪肉包子,由以下重量份(斤)的原料构成:
面粉120、猪肉50、牛骨粉10、南瓜20、松子仁10、绞股蓝叶1、箬叶10、泥胡菜0.8、营养添加剂5、酸角10、代代花0.6、藠头10、布渣叶0.4、光刺兔唇花0.4、平贝母1、面酱8、西兰花30、酵母粉、玉米油、盐、水适量;
所述营养添加剂由下列重量份原料制成:棒菜4、新鲜苦瓜子1、女贞叶0.6、黄连叶0.7、火龙果1、欧活血丹0.5、松花粉1、鹿角霜0.5、竹茹0.8、鱼籽3、植物油、盐适量;
制备方法为:(1)将女贞叶、黄连叶、欧活血丹、鹿角霜、竹茹加3倍水文火煎煮30分钟,过滤除渣,得提取液;
(2)将棒菜切丁,火龙果去皮切小块,将棒菜丁、火龙果块和新鲜苦瓜子加提取液打浆,小火加热并搅拌,制成蔬果糊;
(3)将植物油烧热,放入鱼籽炒熟,加入适量盐,将炒熟的鱼籽放于蔬果糊内并拌匀。
所述的清热润肺猪肉包子的制备方法,包括以下步骤:
(1)将绞股蓝叶、泥胡菜、代代花、布渣叶、光刺兔唇花、平贝母加3倍水文火煎煮30分钟,过滤除渣;将南瓜去皮去瓤隔水蒸熟,南瓜放入滤液中碾碎,小火加热搅拌成南瓜药糊;
(2)将猪肉绞碎,藠头切末,在猪肉中加面酱、藠头末、适量的盐拌匀,包入箬叶中,隔水蒸5分钟;酸角取果肉隔水蒸4分钟,切小块;西兰花焯水切碎;
(3)将南瓜药糊、猪肉、酸角、西兰花、营养添加剂及适量的玉米油、盐混合搅拌均匀制成包子馅;
(4)将松子仁碾碎,与牛骨粉一起混入面粉中,用温水化开酵母粉,将酵母水添入面粉中,加入适量水及各剩余原材料和面发酵,擀出包子皮,包入包子馅蒸熟即可。
Claims (2)
1.一种清热润肺猪肉包子,其特征在于,由以下重量份原料构成:
面粉120-150、猪肉50-60、牛骨粉10-13、南瓜20-30、松子仁10-12、绞股蓝叶1-1.2、箬叶10-15、泥胡菜0.8-1、营养添加剂5-6、酸角10-20、代代花0.6-0.8、藠头10-12、布渣叶0.4-0.7、光刺兔唇花0.4-0.6、平贝母1-1.2、面酱8-10、西兰花30-40、酵母粉、玉米油、盐、水适量;
所述营养添加剂由下列重量份原料制成:棒菜4-5、新鲜苦瓜子1-2、女贞叶0.6-0.8、黄连叶0.7-1、火龙果1-2、欧活血丹0.5-0.7、松花粉1-1.5、鹿角霜0.5-0.8、竹茹0.8-1、鱼籽3-4、植物油、盐适量;
制备方法为:(1)将女贞叶、黄连叶、欧活血丹、鹿角霜、竹茹加3-4倍水文火煎煮30-40分钟,过滤除渣,得提取液;
(2)将棒菜切丁,火龙果去皮切小块,将棒菜丁、火龙果块和新鲜苦瓜子加提取液打浆,小火加热并搅拌,制成蔬果糊;
(3)将植物油烧热,放入鱼籽炒熟,加入适量盐,将炒熟的鱼籽放于蔬果糊内并拌匀。
2.如权利要求1所述的清热润肺猪肉包子的制备方法,其特征在于,包括以下步骤:
(1)将绞股蓝叶、泥胡菜、代代花、布渣叶、光刺兔唇花、平贝母加3-5倍水文火煎煮30-50分钟,过滤除渣;将南瓜去皮去瓤隔水蒸熟,南瓜放入滤液中碾碎,小火加热搅拌成南瓜药糊;
(2)将猪肉绞碎,藠头切末,在猪肉中加面酱、藠头末、适量的盐拌匀,包入箬叶中,隔水蒸5-8分钟;酸角取果肉隔水蒸4-5分钟,切小块;西兰花焯水切碎;
(3)将南瓜药糊、猪肉、酸角、西兰花、营养添加剂及适量的玉米油、盐混合搅拌均匀制成包子馅;
(4)将松子仁碾碎,与牛骨粉一起混入面粉中,用温水化开酵母粉,将酵母水添入面粉中,加入适量水及各剩余原材料和面发酵,擀出包子皮,包入包子馅蒸熟即可。
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CN1075856A (zh) * | 1992-02-29 | 1993-09-08 | 岑武祥 | 包子和饺子 |
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CN103404916A (zh) * | 2013-06-27 | 2013-11-27 | 吴瑞凤 | 一种风味蟹黄包子 |
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