CN104305061A - 海鲜风味紫薯丝及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种海鲜风味紫薯丝,由以下重量份的原料制成:紫薯丝200-250、芹菜4-8、牡蛎6-7、扇贝5-8、干蚕豆8-9、酸角汁5-10、诺丽果7-10、甜杏仁3-7、地笋4-6、砂仁2-3、焦神曲3-4、刺五叶1-2、桃金娘1-3、佛手4-5、青天葵叶3-6、大料7-9、红油豆腐乳6-8、食盐适量、营养添加液10-12;本发明以紫薯丝、牡蛎、扇贝为主料,风味独特、营养美味,紫薯具有增强机体免疫、防癌保肝、润肠通便等功效,其中添加的多种辅料,含有丰富的维生素C、微量元素、矿物质等,可促进胃肠蠕动、帮助消化,并添加了砂仁等多种中草药,经常食用可达到行气宽中、健胃消食的功效。
Description
技术领域
本发明主要涉及腌制菜领域,尤其涉及一种海鲜风味紫薯丝及其制备方法。
背景技术
酱菜是我国传统的小菜,这些酱菜大多具有口味重等特点,并不具备任何保健功能,但是随着人们对生活水品的要求越来越高,酱菜也要做出相应的突破,不能一味的只注重口感,更应该注重其保健作用。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种海鲜风味紫薯丝。
本发明是通过以下技术方案实现的:
一种海鲜风味紫薯丝,其特征在于由以下重量份的原料制成:
紫薯丝200-250、芹菜4-8、牡蛎6-7、扇贝5-8、干蚕豆8-9、酸角汁5-10、诺丽果7-10、甜杏仁3-7、地笋4-6、砂仁2-3、焦神曲3-4、刺五叶1-2、桃金娘1-3、佛手4-5、青天葵叶3-6、大料7-9、红油豆腐乳6-8、食盐适量、营养添加液10-12;
所述的营养添加液由下列重量份原料制成:
乌鸡爪8-10、猪蹄肉5-8、花旗参2-3、荔枝叶1-2、山楂叶2-4、南瓜叶1-3、昆仑雪菊3-5、三七花3-4、酸菜2-5、香菇柄干粉4-6、千宝菜5-7、蚕豆泥5-6、奶油2-3、芫荽2-4;
制备方法为:
(1)将乌鸡爪、猪蹄肉混合,加8-10倍水,中火煎煮1-2小时,过滤使渣液分离;将乌鸡爪、猪蹄肉表面刷一层奶油后,送至烤箱烘干,研磨成粉,滤液待用;
(2)将酸菜、千宝菜、芫荽混合加滤液研磨成浆,与蚕豆泥混合均匀,得营养蔬菜浆;
(3)将花旗参、荔枝叶、山楂叶、南瓜叶、昆仑雪菊、三七花混合,水提2-3次,合并滤液;将滤液置于锅中煮沸,加入步骤(1)、(2)处理后物料及其它剩余原料,文火熬制,浓缩至原体积的40%-60%,即得。
所述的海鲜风味紫薯丝的制备方法,其特征在于包括以下步骤:
(1)将砂仁、焦神曲、刺五叶、桃金娘、佛手、青天葵叶混合,加5-6倍水,中火熬煮30-50分钟,过滤除渣,得滤液;将滤液煮沸,加牡蛎、扇贝,小火煎煮至水干,出料,烘干,研磨成粉;
(2)将干蚕豆、甜杏仁置于锅中,中火干炒8-10分钟,出料;将炒蚕豆、甜杏仁置于酸角汁中浸泡1-2小时,再混合打浆,得酸香浆料;
(3)将芹菜、诺丽果、地笋捣成糊,与大料、红油豆腐乳、食盐混合,搅拌均匀,得调味酱料;
(4)将紫薯丝置于淡盐水中浸泡1-2小时,出料,沥干,与步骤(1)、(2)、(3)处理后的物料及其它剩余原料混合,揉拌均匀,密封贮存,即得。
本发明的优点是:
本发明以紫薯丝、牡蛎、扇贝为主料,风味独特、营养美味,紫薯具有增强机体免疫、防癌保肝、润肠通便等功效,其中添加的多种辅料,含有丰富的维生素C、微量元素、矿物质等,可促进胃肠蠕动、帮助消化,并添加了砂仁等多种中草药,经常食用可达到行气宽中、健胃消食的功效。
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:一种海鲜风味紫薯丝,由以下重量份的原料制成:
紫薯丝250、芹菜8、牡蛎7、扇贝8、干蚕豆9、酸角汁10、诺丽果10、甜杏仁7、地笋6、砂仁3、焦神曲4、刺五叶2、桃金娘3、佛手5、青天葵叶6、大料9、红油豆腐乳8、食盐适量、营养添加液12;
所述的营养添加液由下列重量份原料制成:
乌鸡爪10、猪蹄肉8、花旗参3、荔枝叶2、山楂叶4、南瓜叶3、昆仑雪菊5、三七花4、酸菜5、香菇柄干粉6、千宝菜7、蚕豆泥6、奶油3、芫荽4;
制备方法为:
(1)将乌鸡爪、猪蹄肉混合,加10倍水,中火煎煮2小时,过滤使渣液分离;将乌鸡爪、猪蹄肉表面刷一层奶油后,送至烤箱烘干,研磨成粉,滤液待用;
(2)将酸菜、千宝菜、芫荽混合加滤液研磨成浆,与蚕豆泥混合均匀,得营养蔬菜浆;
(3)将花旗参、荔枝叶、山楂叶、南瓜叶、昆仑雪菊、三七花混合,水提3次,合并滤液;将滤液置于锅中煮沸,加入步骤(1)、(2)处理后物料及其它剩余原料,文火熬制,浓缩至原体积的60%,即得。
海鲜风味紫薯丝的制备方法,包括以下步骤:
(1)将砂仁、焦神曲、刺五叶、桃金娘、佛手、青天葵叶混合,加6倍水,中火熬煮50分钟,过滤除渣,得滤液;将滤液煮沸,加牡蛎、扇贝,小火煎煮至水干,出料,烘干,研磨成粉;
(2)将干蚕豆、甜杏仁置于锅中,中火干炒10分钟,出料;将炒蚕豆、甜杏仁置于酸角汁中浸泡2小时,再混合打浆,得酸香浆料;
(3)将芹菜、诺丽果、地笋捣成糊,与大料、红油豆腐乳、食盐混合,搅拌均匀,得调味酱料;
(4)将紫薯丝置于淡盐水中浸泡2小时,出料,沥干,与步骤(1)、(2)、(3)处理后的物料及其它剩余原料混合,揉拌均匀,密封贮存,即得。
Claims (2)
1.一种海鲜风味紫薯丝,其特征在于由以下重量份的原料制成:
紫薯丝200-250、芹菜4-8、牡蛎6-7、扇贝5-8、干蚕豆8-9、酸角汁5-10、诺丽果7-10、甜杏仁3-7、地笋4-6、砂仁2-3、焦神曲3-4、刺五叶1-2、桃金娘1-3、佛手4-5、青天葵叶3-6、大料7-9、红油豆腐乳6-8、食盐适量、营养添加液10-12;
所述的营养添加液由下列重量份原料制成:
乌鸡爪8-10、猪蹄肉5-8、花旗参2-3、荔枝叶1-2、山楂叶2-4、南瓜叶1-3、昆仑雪菊3-5、三七花3-4、酸菜2-5、香菇柄干粉4-6、千宝菜5-7、蚕豆泥5-6、奶油2-3、芫荽2-4;
制备方法为:
(1)将乌鸡爪、猪蹄肉混合,加8-10倍水,中火煎煮1-2小时,过滤使渣液分离;将乌鸡爪、猪蹄肉表面刷一层奶油后,送至烤箱烘干,研磨成粉,滤液待用;
(2)将酸菜、千宝菜、芫荽混合加滤液研磨成浆,与蚕豆泥混合均匀,得营养蔬菜浆;
(3)将花旗参、荔枝叶、山楂叶、南瓜叶、昆仑雪菊、三七花混合,水提2-3次,合并滤液;将滤液置于锅中煮沸,加入步骤(1)、(2)处理后物料及其它剩余原料,文火熬制,浓缩至原体积的40%-60%,即得。
2.根据权利要求1所述的海鲜风味紫薯丝的制备方法,其特征在于包括以下步骤:
(1)将砂仁、焦神曲、刺五叶、桃金娘、佛手、青天葵叶混合,加5-6倍水,中火熬煮30-50分钟,过滤除渣,得滤液;将滤液煮沸,加牡蛎、扇贝,小火煎煮至水干,出料,烘干,研磨成粉;
(2)将干蚕豆、甜杏仁置于锅中,中火干炒8-10分钟,出料;将炒蚕豆、甜杏仁置于酸角汁中浸泡1-2小时,再混合打浆,得酸香浆料;
(3)将芹菜、诺丽果、地笋捣成糊,与大料、红油豆腐乳、食盐混合,搅拌均匀,得调味酱料;
(4)将紫薯丝置于淡盐水中浸泡1-2小时,出料,沥干,与步骤(1)、(2)、(3)处理后的物料及其它剩余原料混合,揉拌均匀,密封贮存,即得。
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