CN104323143A - 一种黄米姜丝宁心糕及其制备方法 - Google Patents
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Abstract
本发明公开了一种黄米姜丝宁心糕,由下列重量份的原料制成:糯米粉100-150、藕粉100-120、千张皮20-22、营养添加剂8-9、豆渣15-20、血糯米10-15、桂花2-4、黑花生4-6、黄米3-4、尖椒2-3、牛肉松13-20、笋壳4-5、蜂蜜2-4、牛初乳13-14、莲子芯7-10、姜丝6-7、乌龙茶12-13、面包屑8-9、翻白草1-2、茱苓草1-1.3、白郎花2-2.2、南五味子2.3-3、四叶草3.3-3.5;本发明的糕采用多种蔬果药材做为原料,具有很高的营养保健价值,其中四叶草有清热利湿,解毒消肿之功效,南五味子有益气生津,补肾宁心之效,特别适于夏季食用。
Description
技术领域
本发明涉及一种保健香糕,尤其涉及一种黄米姜丝宁心糕及其制备方法。
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,提供了一种黄米姜丝宁心糕及其制备方法。
本发明是通过以下技术方案实现的:
一种黄米姜丝宁心糕,由下列重量份的原料制成:
糯米粉100-150、藕粉100-120、千张皮20-22、营养添加剂8-9、豆渣15-20、血糯米10-15、桂花2-4、黑花生4-6、黄米3-4、尖椒2-3、牛肉松13-20、笋壳4-5、蜂蜜2-4、牛初乳13-14、莲子芯7-10、姜丝6-7、乌龙茶12-13、面包屑8-9、翻白草1-2、茱苓草1-1.3、白郎花2-2.2、南五味子2.3-3、四叶草3.3-3.5;
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。
一种黄米姜丝宁心糕的制备方法,包括以下步骤:
(1)将翻白草、茱苓草、白郎花、南五味子、四叶草用6-9 倍量的水加热提取,将提取液喷雾干燥,得到中药粉;
(2)用千张皮包裹营养添加剂、豆渣、中药粉的混合物,上锅隔水蒸熟,取出千张皮,剁碎待用;
(3)血糯米、黄米洗净,牛肉松切碎,拌入桂花、姜丝、尖椒,与血糯米、黄米混合铺设于笼屉上,用牛初乳兑水熏蒸至笼屉上物料熟透,取出笼屉上物料,
(4)笋壳入锅,兑乌龙茶混合熬煮,10-15分钟后滤得汤液,盛入盘中拌入面包屑,搅拌均匀调成糊状,黑花生、莲子芯倒入糊中,搅拌均匀入烤箱烘烤10-15分钟,取出待用;
(5)将糯米粉以及步骤(2)(3)(4)所得物料,倒入适量水以及剩余各物料混合搅拌均匀,用传统工艺做成糕状,再置于沸水浴中蒸30-40 分钟后,取出,即得。
本发明的优点是:
本发明的糕采用多种蔬果药材做为原料,具有很高的营养保健价值,其中四叶草有清热利湿,解毒消肿之功效,南五味子有益气生津,补肾宁心之效,特别适于夏季食用。
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:
一种黄米姜丝宁心糕,由下列重量份(斤)的原料制成:
糯米粉100、藕粉100、千张皮20、营养添加剂8、豆渣20、血糯米15、桂花4、黑花生6、黄米3、尖椒3、牛肉松20、笋壳5、蜂蜜4、牛初乳14、莲子芯10、姜丝6、乌龙茶13、面包屑9、翻白草2、茱苓草1.3、白郎花2.2、南五味子3、四叶草3.5;
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。
一种黄米姜丝宁心糕的制备方法,包括以下步骤:
(1)将翻白草、茱苓草、白郎花、南五味子、四叶草用9倍量的水加热提取,将提取液喷雾干燥,得到中药粉;
(2)用千张皮包裹营养添加剂、豆渣、中药粉的混合物,上锅隔水蒸熟,取出千张皮,剁碎待用;
(3)血糯米、黄米洗净,牛肉松切碎,拌入桂花、姜丝、尖椒,与血糯米、黄米混合铺设于笼屉上,用牛初乳兑水熏蒸至笼屉上物料熟透,取出笼屉上物料,
(4)笋壳入锅,兑乌龙茶混合熬煮,10分钟后滤得汤液,盛入盘中拌入面包屑,搅拌均匀调成糊状,黑花生、莲子芯倒入糊中,搅拌均匀入烤箱烘烤10分钟,取出待用;
(5)将糯米粉以及步骤(2)(3)(4)所得物料,倒入适量水以及剩余各物料混合搅拌均匀,用传统工艺做成糕状,再置于沸水浴中蒸30分钟后,取出,即得。
Claims (2)
1.一种黄米姜丝宁心糕,其特征在于由下列重量份的原料制成:
糯米粉100-150、藕粉100-120、千张皮20-22、营养添加剂8-9、豆渣15-20、血糯米10-15、桂花2-4、黑花生4-6、黄米3-4、尖椒2-3、牛肉松13-20、笋壳4-5、蜂蜜2-4、牛初乳13-14、莲子芯7-10、姜丝6-7、乌龙茶12-13、面包屑8-9、翻白草1-2、茱苓草1-1.3、白郎花2-2.2、南五味子2.3-3、四叶草3.3-3.5;
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所述的一种黄米姜丝宁心糕的制备方法,其特征在于包括以下步骤:
(1)将翻白草、茱苓草、白郎花、南五味子、四叶草用6-9 倍量的水加热提取,将提取液喷雾干燥,得到中药粉;
(2)用千张皮包裹营养添加剂、豆渣、中药粉的混合物,上锅隔水蒸熟,取出千张皮,剁碎待用;
(3)血糯米、黄米洗净,牛肉松切碎,拌入桂花、姜丝、尖椒,与血糯米、黄米混合铺设于笼屉上,用牛初乳兑水熏蒸至笼屉上物料熟透,取出笼屉上物料,
(4)笋壳入锅,兑乌龙茶混合熬煮,10-15分钟后滤得汤液,盛入盘中拌入面包屑,搅拌均匀调成糊状,黑花生、莲子芯倒入糊中,搅拌均匀入烤箱烘烤10-15分钟,取出待用;
(5)将糯米粉以及步骤(2)(3)(4)所得物料,倒入适量水以及剩余各物料混合搅拌均匀,用传统工艺做成糕状,再置于沸水浴中蒸30-40 分钟后,取出,即得。
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CN105410612A (zh) * | 2015-11-19 | 2016-03-23 | 张永芳 | 一种红豆虾米紫糯米糕及其制备方法 |
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