CN104323088A - 一种鸡肝桃仁醒脾糕及其制备方法 - Google Patents
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Abstract
本发明公开了一种鸡肝桃仁醒脾糕,由下列重量份的原料制成:面粉200-220、荞麦20-30、营养添加剂4-6、青梅干7-8、芥菜4-6、桃仁5-10、紫苏粉12-20、生姜糖2-3、鸡肝5-6、米浆12-13、鱼胶1-2、西瓜籽仁11-12、青豆7-8、花生酱6-10、年糕4-7、冬瓜23-24、冬葵子0.9-1.1、旋花2-2.4、肿节风2.2-3、浮小麦2-2.2、甘松1.8-2.6;本发明方法生产的糕采用多种蔬果做为原料,增加了糕的口味及营养价值,同时由于原料中增加了甘松、浮小麦、冬葵子等多种中药成分,使得本发明糕产品具有理气止痛、醒脾健胃、润肠通便、除虚热等保健作用。
Description
技术领域
本发明涉及一种保健香糕,尤其涉及一种鸡肝桃仁醒脾糕及其制备方法。
背景技术
糕以糯米粉、面粉为原料制作,历史悠久,美味爽口,做法简单,种类多种多样,满足人们对于味道的各种需求。市场上的糕已经不能够满足人们的日常需求,高营养且具有一定的养生保健的糕越来越受到消费者的青睐。
发明内容
本发明克服了现有技术中的不足,提供了一种鸡肝桃仁醒脾糕及其制备方法。
本发明是通过以下技术方案实现的:
一种鸡肝桃仁醒脾糕,由下列重量份的原料制成:
面粉200-220、荞麦20-30、营养添加剂4-6、青梅干7-8、芥菜4-6、桃仁5-10、紫苏粉12-20、生姜糖2-3、鸡肝5-6、米浆12-13、鱼胶1-2、西瓜籽仁11-12、青豆7-8、花生酱6-10、年糕4-7、冬瓜23-24、冬葵子0.9-1.1、旋花2-2.4、肿节风2.2-3、浮小麦2-2.2、甘松1.8-2.6,油盐适量;
所述营养添加剂由下列重量份原料制成:
当归2.4-3.1、叶底红2.1-3.1、煅牡蛎2.7-3.2、炙龟甲2.5-3、浇辣椒油4-5、嫩竹笋4-5、菜芙蓉花4-5、面粉2-3、葱姜碎、蒜瓣、五香粉适量;
制备方法为:(1)当归、叶底红、煅牡蛎、炙龟甲洗净烘干研磨得粉,用6-7倍水浸煮后浓缩,滤得提取液,经喷雾干燥得中药粉;
(2)葱姜碎、蒜瓣、五香粉、中药粉混合入锅加水熬煮8-10分钟,拌入面粉均匀搅拌至粘稠,烧至沸腾;
(3)嫩竹笋去皮切丁,菜芙蓉花洗净切碎,笋丁与菜芙蓉花碎混合置于漏网中,浇入(2)所得煮沸的粘稠液,晾干,再浇一层烧滚得辣椒油,取出混合剁碎即得。
一种鸡肝桃仁醒脾糕的制备方法,包括以下步骤:
(1)将冬葵子、旋花、肿节风、浮小麦、甘松用6-9倍量的水加热提取,将提取液喷雾干燥,得到中药粉;
(2)年糕、鸡肝混合切碎,兑入米浆,拌入鱼胶、中药粉混合熬煮15-18分钟,取出自然冷却,待用;
(3)冬瓜、青豆混合榨浆,滤得浆液,待用;芥菜洗净切碎,荞麦用水浸泡6-7小时,拌入芥菜碎,兑冬瓜青豆浆,混合入锅加热蒸煮,煮熟后取出锅内荞麦,摊开晾凉;西瓜籽仁、桃仁混合切碎,拌入熟荞麦以及油盐,搓成多个米团,将各个米团分别滚上紫苏粉,入烤炉烘烤4-5分钟,取出切碎待用;
(4)青梅干切碎,生姜糖用少量热水化开,兑入到青梅干碎粒中轻轻搅拌,并拌入花生酱,得花生青梅酱;
(5)将面粉、营养添加剂以及步骤(2)(3)所得物料,倒入适量水以及除花生青梅酱外的剩余各物料混合搅拌均匀,用传统工艺做成糕状,表面抹上花生青梅酱,再置于沸水浴中蒸30-40 分钟后,取出,即得。
本发明的优点是:
本发明方法生产的糕采用多种蔬果做为原料,增加了糕的口味及营养价值,同时由于原料中增加了甘松、浮小麦、冬葵子等多种中药成分,使得本发明糕产品具有理气止痛、醒脾健胃、润肠通便、除虚热等保健作用。
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:
一种鸡肝桃仁醒脾糕,由下列重量份(斤)的原料制成:
面粉200、荞麦30、营养添加剂6、青梅干8、芥菜6、桃仁10、紫苏粉20、生姜糖3、鸡肝6、米浆13、鱼胶2、西瓜籽仁12、青豆7、花生酱10、年糕7、冬瓜24、冬葵子1.1、旋花2.4、肿节风2.2、浮小麦2.2、甘松2.6,油盐适量;
所述营养添加剂由下列重量份原料制成:
当归2.4、叶底红2.1、煅牡蛎2.7、炙龟甲2.5、浇辣椒油4、嫩竹笋4、菜芙蓉花4、面粉2、葱姜碎、蒜瓣、五香粉适量;
制备方法为:(1)当归、叶底红、煅牡蛎、炙龟甲洗净烘干研磨得粉,用6-7倍水浸煮后浓缩,滤得提取液,经喷雾干燥得中药粉;
(2)葱姜碎、蒜瓣、五香粉、中药粉混合入锅加水熬煮8分钟,拌入面粉均匀搅拌至粘稠,烧至沸腾;
(3)嫩竹笋去皮切丁,菜芙蓉花洗净切碎,笋丁与菜芙蓉花碎混合置于漏网中,浇入(2)所得煮沸的粘稠液,晾干,再浇一层烧滚得辣椒油,取出混合剁碎即得。
一种鸡肝桃仁醒脾糕的制备方法,包括以下步骤:
(1)将冬葵子、旋花、肿节风、浮小麦、甘松用9倍量的水加热提取,将提取液喷雾干燥,得到中药粉;
(2)年糕、鸡肝混合切碎,兑入米浆,拌入鱼胶、中药粉混合熬煮15-18分钟,取出自然冷却,待用;
(3)冬瓜、青豆混合榨浆,滤得浆液,待用;芥菜洗净切碎,荞麦用水浸泡6-7小时,拌入芥菜碎,兑冬瓜青豆浆,混合入锅加热蒸煮,煮熟后取出锅内荞麦,摊开晾凉;西瓜籽仁、桃仁混合切碎,拌入熟荞麦以及油盐,搓成多个米团,将各个米团分别滚上紫苏粉,入烤炉烘烤4-5分钟,取出切碎待用;
(4)青梅干切碎,生姜糖用少量热水化开,兑入到青梅干碎粒中轻轻搅拌,并拌入花生酱,得花生青梅酱;
(5)将面粉、营养添加剂以及步骤(2)(3)所得物料,倒入适量水以及除花生青梅酱外的剩余各物料混合搅拌均匀,用传统工艺做成糕状,表面抹上花生青梅酱,再置于沸水浴中蒸30分钟后,取出,即得。
Claims (2)
1.一种鸡肝桃仁醒脾糕,其特征在于由下列重量份的原料制成:
面粉200-220、荞麦20-30、营养添加剂4-6、青梅干7-8、芥菜4-6、桃仁5-10、紫苏粉12-20、生姜糖2-3、鸡肝5-6、米浆12-13、鱼胶1-2、西瓜籽仁11-12、青豆7-8、花生酱6-10、年糕4-7、冬瓜23-24、冬葵子0.9-1.1、旋花2-2.4、肿节风2.2-3、浮小麦2-2.2、甘松1.8-2.6,油盐适量;
所述营养添加剂由下列重量份原料制成:
当归2.4-3.1、叶底红2.1-3.1、煅牡蛎2.7-3.2、炙龟甲2.5-3、浇辣椒油4-5、嫩竹笋4-5、菜芙蓉花4-5、面粉2-3、葱姜碎、蒜瓣、五香粉适量;
制备方法为:(1)当归、叶底红、煅牡蛎、炙龟甲洗净烘干研磨得粉,用6-7倍水浸煮后浓缩,滤得提取液,经喷雾干燥得中药粉;
(2)葱姜碎、蒜瓣、五香粉、中药粉混合入锅加水熬煮8-10分钟,拌入面粉均匀搅拌至粘稠,烧至沸腾;
(3)嫩竹笋去皮切丁,菜芙蓉花洗净切碎,笋丁与菜芙蓉花碎混合置于漏网中,浇入(2)所得煮沸的粘稠液,晾干,再浇一层烧滚得辣椒油,取出混合剁碎即得。
2.根据权利要求1所述的一种鸡肝桃仁醒脾糕的制备方法,其特征在于包括以下步骤:
(1)将冬葵子、旋花、肿节风、浮小麦、甘松用6-9倍量的水加热提取,将提取液喷雾干燥,得到中药粉;
(2)年糕、鸡肝混合切碎,兑入米浆,拌入鱼胶、中药粉混合熬煮15-18分钟,取出自然冷却,待用;
(3)冬瓜、青豆混合榨浆,滤得浆液,待用;芥菜洗净切碎,荞麦用水浸泡6-7小时,拌入芥菜碎,兑冬瓜青豆浆,混合入锅加热蒸煮,煮熟后取出锅内荞麦,摊开晾凉;西瓜籽仁、桃仁混合切碎,拌入熟荞麦以及油盐,搓成多个米团,将各个米团分别滚上紫苏粉,入烤炉烘烤4-5分钟,取出切碎待用;
(4)青梅干切碎,生姜糖用少量热水化开,兑入到青梅干碎粒中轻轻搅拌,并拌入花生酱,得花生青梅酱;
(5)将面粉、营养添加剂以及步骤(2)(3)所得物料,倒入适量水以及除花生青梅酱外的剩余各物料混合搅拌均匀,用传统工艺做成糕状,表面抹上花生青梅酱,再置于沸水浴中蒸30-40 分钟后,取出,即得。
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