CN104366159A - 一种花香虾仁包子及其制备方法 - Google Patents
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Abstract
本发明公开了一种花香虾仁包子,包子馅由以下重量份原料构成:虾仁90-100、淡竹叶3-5、荞麦粉50-60、覆盆子10-20、白术1-2、白萝卜80-90、木香2-3、生姜5-7、沙拉酱4-5、茉莉花10-12、橡实壳1-2、肉桂2-3、土豆40-50、营养添加剂8-10、芝麻油、食盐、料酒适量;包子皮由以下重量份原料构成:面粉150-200、板栗粉40-50、酵母粉、水适量。本发明的花香虾仁包子营养丰富,含多种中草药,具有很好的保健效果,如白术健脾益气,木香行气消食等,用淡竹叶与茉莉花茶水泡过的虾仁鲜香味美,增加食欲。
Description
技术领域
本发明主要涉及食品及其制备方法技术领域,尤其涉及一种花香虾仁包子及其制备方法。
背景技术
目前,包子是人们常吃的早餐食物之一,虽然包子的种类比较多,但营养单一、口味一般,常吃容易发腻。随着人们生活水平的提高,对包子的营养和口味的要求就越高,为满足人们的需求,这就需要提供营养更丰富、口味更佳的食品。
发明内容
本发明为了弥补已有技术的缺陷,提供一种花香虾仁包子及其制备方法。
本发明是通过以下技术方案实现的:
一种花香虾仁包子,包子馅由以下重量份原料构成:虾仁90-100、淡竹叶3-5、荞麦粉50-60、覆盆子10-20、白术1-2、白萝卜80-90、木香2-3、生姜5-7、沙拉酱4-5、茉莉花10-12、橡实壳1-2、肉桂2-3、土豆40-50、营养添加剂8-10、芝麻油、食盐、料酒适量;包子皮由以下重量份原料构成:面粉150-200、板栗粉40-50、酵母粉、水适量;
所述营养添加剂由下列重量份原料制成:当归叶0.8-1、箬竹叶0.6-0.8、女贞叶1-1.2、葛根粉1-2、白扁豆5-6、香附0.8-1、山楂1-2、香菇2-3、南瓜子仁1-2;
制备方法为:(1)将当归叶、箬竹叶、女贞叶、香附、山楂加4-5倍的水文火煎煮20-30分钟,过滤除渣,得提取液;
(2)将白扁豆、香菇和南瓜子仁加步骤(1)所得提取液打浆,小火加热搅拌至膏状,烘干后研成粉末;
(3)将步骤(2)所得的粉末与葛根粉混合,搅拌均匀,即得。
所述的花香虾仁包子的制备方法,包括以下步骤:
(1)将淡竹叶、茉莉花用开水泡10-20分钟后过滤去渣得茶水,茶水冷却后将虾仁放入其中浸泡20-30分钟;
(2)将白术、木香、橡实壳、肉桂加4-6倍水文火煎煮30-40分钟后过滤得滤液;将荞麦粉炒香后加入滤液小火熬煮成香糊;将土豆蒸熟压制成土豆泥,覆盆子打浆,将沙拉酱、土豆泥、覆盆子浆混合拌匀成土豆泥酱;将白萝卜刨成萝卜丝,将生姜切碎成末;
(3)将浸泡后的虾仁、香糊、土豆泥酱、萝卜丝、生姜末、营养添加剂及组成包子馅的各剩余原材料混合搅拌均匀制成包子馅;
(4)将板栗粉混入面粉中,用水化开酵母粉加入面粉中,加入适量水和面发酵,发酵后擀出包子皮,包入包子馅后蒸熟即可。
本发明的优点是:本发明的一种花香虾仁包子营养丰富,含多种中草药,具有很好的保健效果,如白术健脾益气,木香行气消食等,用淡竹叶与茉莉花茶水泡过的虾仁鲜香味美,增加食欲。
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:
一种花香虾仁包子,包子馅由以下重量份(斤)原料构成:虾仁90、淡竹叶3、荞麦粉50、覆盆子10、白术1、白萝卜80、木香2、生姜5、沙拉酱4、茉莉花10、橡实壳1、肉桂2、土豆40、营养添加剂8、芝麻油、食盐、料酒适量;包子皮由以下重量份(斤)原料构成:面粉150、板栗粉40、酵母粉、水适量;
所述营养添加剂由下列重量份原料制成:当归叶0.8、箬竹叶0.6、女贞叶1、葛根粉1、白扁豆5、香附0.8、山楂1、香菇2、南瓜子仁1;
制备方法为:(1)将当归叶、箬竹叶、女贞叶、香附、山楂加4倍的水文火煎煮20分钟,过滤除渣,得提取液;
(2)将白扁豆、香菇和南瓜子仁加步骤(1)所得提取液打浆,小火加热搅拌至膏状,烘干后研成粉末;
(3)将步骤(2)所得的粉末与葛根粉混合,搅拌均匀,即得。
所述的花香虾仁包子的制备方法,包括以下步骤:
(1)将淡竹叶、茉莉花用开水泡10分钟后过滤去渣得茶水,茶水冷却后将虾仁放入其中浸泡20分钟;
(2)将白术、木香、橡实壳、肉桂加4倍水文火煎煮30分钟后过滤得滤液;将荞麦粉炒香后加入滤液小火熬煮成香糊;将土豆蒸熟压制成土豆泥,覆盆子打浆,将沙拉酱、土豆泥、覆盆子浆混合拌匀成土豆泥酱;将白萝卜刨成萝卜丝,将生姜切碎成末;
(3)将浸泡后的虾仁、香糊、土豆泥酱、萝卜丝、生姜末、营养添加剂及组成包子馅的各剩余原材料混合搅拌均匀制成包子馅;
(4)将板栗粉混入面粉中,用水化开酵母粉加入面粉中,加入适量水和面发酵,发酵后擀出包子皮,包入包子馅后蒸熟即可。
Claims (2)
1.一种花香虾仁包子,其特征在于,包子馅由以下重量份原料构成:虾仁90-100、淡竹叶3-5、荞麦粉50-60、覆盆子10-20、白术1-2、白萝卜80-90、木香2-3、生姜5-7、沙拉酱4-5、茉莉花10-12、橡实壳1-2、肉桂2-3、土豆40-50、营养添加剂8-10、芝麻油、食盐、料酒适量;包子皮由以下重量份原料构成:面粉150-200、板栗粉40-50、酵母粉、水适量;
所述营养添加剂由下列重量份原料制成:当归叶0.8-1、箬竹叶0.6-0.8、女贞叶1-1.2、葛根粉1-2、白扁豆5-6、香附0.8-1、山楂1-2、香菇2-3、南瓜子仁1-2;
制备方法为:(1)将当归叶、箬竹叶、女贞叶、香附、山楂加4-5倍的水文火煎煮20-30分钟,过滤除渣,得提取液;
(2)将白扁豆、香菇和南瓜子仁加步骤(1)所得提取液打浆,小火加热搅拌至膏状,烘干后研成粉末;
(3)将步骤(2)所得的粉末与葛根粉混合,搅拌均匀,即得。
2.如权利要求1所述的花香虾仁包子的制备方法,其特征在于,包括以下步骤:
(1)将淡竹叶、茉莉花用开水泡10-20分钟后过滤去渣得茶水,茶水冷却后将虾仁放入其中浸泡20-30分钟;
(2)将白术、木香、橡实壳、肉桂加4-6倍水文火煎煮30-40分钟后过滤得滤液;将荞麦粉炒香后加入滤液小火熬煮成香糊;将土豆蒸熟压制成土豆泥,覆盆子打浆,将沙拉酱、土豆泥、覆盆子浆混合拌匀成土豆泥酱;将白萝卜刨成萝卜丝,将生姜切碎成末;
(3)将浸泡后的虾仁、香糊、土豆泥酱、萝卜丝、生姜末、营养添加剂及组成包子馅的各剩余原材料混合搅拌均匀制成包子馅;
(4)将板栗粉混入面粉中,用水化开酵母粉加入面粉中,加入适量水和面发酵,发酵后擀出包子皮,包入包子馅后蒸熟即可。
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CN104095230A (zh) * | 2014-06-21 | 2014-10-15 | 许炜 | 一种香酥虾仁豆腐包 |
CN104106757A (zh) * | 2014-06-21 | 2014-10-22 | 许炜 | 一种保健火腿豆腐包 |
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CN104106757A (zh) * | 2014-06-21 | 2014-10-22 | 许炜 | 一种保健火腿豆腐包 |
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