CN104381825A - 一种菊芋鸡蛋米粉片的制作方法 - Google Patents
一种菊芋鸡蛋米粉片的制作方法 Download PDFInfo
- Publication number
- CN104381825A CN104381825A CN201410665749.8A CN201410665749A CN104381825A CN 104381825 A CN104381825 A CN 104381825A CN 201410665749 A CN201410665749 A CN 201410665749A CN 104381825 A CN104381825 A CN 104381825A
- Authority
- CN
- China
- Prior art keywords
- jerusalem artichoke
- egg
- production method
- glutinous rice
- low
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title abstract 7
- 235000013312 flour Nutrition 0.000 title abstract 3
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 37
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 37
- 235000013601 eggs Nutrition 0.000 claims abstract description 26
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 24
- 235000009566 rice Nutrition 0.000 claims abstract description 24
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 230000008569 process Effects 0.000 claims abstract description 3
- 238000010025 steaming Methods 0.000 claims abstract description 3
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 2
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 210000000577 adipose tissue Anatomy 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 18
- 230000000694 effects Effects 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 230000004322 lipid homeostasis Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000208818 Helianthus Species 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明公开了一种菊芋鸡蛋米粉片的制作方法，属于食品加工领域。其特征在于：采用原料配方糯米2千克、菊芋3千克、鸡蛋800克、牛奶100毫升，其加工工艺流程是：原料处理→打浆→蒸皮→干制→包装→成品。有益效果：本发明产品片体厚薄一致，质脆味香，鲜美滑爽，具菊芋风味；本产品不仅口感鲜美，食用方便，制成的菊芋鸡蛋米粉皮可炸食，也可发软后煮食或凉拌，口感香脆，风味独特，还可以降低血糖，改善体内的脂肪平衡，是一种不可多得的低热量、低糖、低脂的风味小吃。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种菊芋鸡蛋米粉片的制作方法。
背景技术
菊芋，又名洋姜，是一种菊科向日葵属宿根性草本植物。秋季开花，长有黄色的小盘花，形如菊，一般用块茎繁殖，其地下块茎富含淀粉、菊糖等果糖多聚物，可以食用，煮食，熬粥，腌制咸菜，晒制菊芋干，还可以作制取淀粉和酒精原料。
菊芋的作用：菊芋有降低血糖的作用，可以促进糖分分解，使过剩糖分转化为热量，改善体内的脂肪平衡，菊芋对血糖具有双向调节作用，一方面可以使糖尿病患者血糖降低，另一方面又能使低血糖病人血糖升高。菊芋含有丰富的菊糖，提炼后具有特殊的保健和抗癌作用；加工成的菊粉作为一种天然功能性食用多糖，具有水溶性膳食纤维和生物活性前体的生理功能，因而已被广泛应用于低热量、低糖、低脂食品中。
鸡蛋味甘，性平，其作用是：1.健脑益智：鸡蛋对神经系统和身体发育有很大的作用，其中含的胆碱可改善各个年龄组的记忆力；2.保护肝脏：鸡蛋中的蛋白质对肝脏组织损伤有修复作用，蛋黄中的卵磷脂可促进肝细胞的再生，还可提高人体血浆蛋白量，增强肌体的代谢功能和免疫功能；3.防治动脉硬化； 4.预防癌症：鸡蛋中含有丰富的硒元素，可抑制癌细胞生成；5.延缓衰老；6.美容护肤：鸡蛋中还含有较丰富的铁，铁元素在人体起造血和在血中运输氧和营养物质的作用，人的颜面泛出红润之美，离不开铁元素。如果铁质不足可导致缺铁性贫血，使人的脸色萎黄，皮肤也失去了美的光泽。由此可见，鸡蛋确是维护皮肤美的重要食品之一。
菊芋的经济效益低，且不易贮藏，用于加工成菊芋鸡蛋米粉片可实现对菊芋原料的综合利用，食用方便，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决菊芋经济效益低，不易贮藏的问题，提供一种菊芋鸡蛋米粉片的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种菊芋鸡蛋米粉片的制作方法，其特征在于：采用原料配方糯米2千克、菊芋3千克、鸡蛋800克、牛奶100毫升，其加工工艺流程是：原料处理→打浆→蒸皮→干制→包装→成品，具体操作步骤为：
（1）原料处理：将糯米搓洗干净，浸泡于清水中4-6小时，捞出；将菊芋洗净去皮，切成块状；将鸡蛋打入器皿中，用打蛋器进行搅打；
（2）磨浆：将糯米、鸡蛋、牛奶与菊芋一起入打浆机中进行打浆；
（3）蒸皮：取竹制蒸笼一个，蒸笼内铺上不漏浆的纱布，上盖蒸至上汽，然后用勺舀适量的菊芋浆抹于纱布上，厚5-6毫米，加盖蒸2-4分钟，取出将面皮平放在木板上；
（4）干制：面皮冷却后，可逐张揭起晾晒，晒至4-5成干时，切成各种形状的米粉片，撒上少许黑胡椒，然后烘干即可。
有益效果：本发明产品片体厚薄一致，质脆味香，鲜美滑爽，具菊芋风味；本产品不仅口感鲜美，食用方便，制成的菊芋鸡蛋米粉皮可炸食，也可发软后煮食或凉拌，口感香脆，风味独特，还可以降低血糖，改善体内的脂肪平衡，是一种不可多得的低热量、低糖、低脂的风味小吃。
具体实施方式
实施例1：
一种菊芋鸡蛋米粉片的制作方法，具体操作步骤为：
（1）原料处理：将籼米搓洗干净，浸泡于清水中6~8小时，捞出；将菊芋洗净去皮，切成块状；将鸡蛋打入器皿中，用打蛋器进行搅打；
（2）磨浆：将籼米、鸡蛋与菊芋一起入打浆机中打浆，加入少许蜂蜜和牛奶，搅拌均匀；
（3）蒸皮：取竹制蒸笼一个，蒸笼内铺上不漏浆的纱布，上盖蒸至上汽，然后用勺舀适量的菊芋浆抹于纱布上，厚1~2毫米，加盖蒸10-12分钟，取出将面皮平放在木板上；
（4）干制：面皮冷却后，可逐张揭起晾晒，晒至6-7成干时，切成各种形状的米粉片，然后烘干即可。
实施例2：
一种菊芋鸡蛋米粉片的制作方法，具体操作步骤为：
（1）原料处理：将糯米搓洗干净，浸泡于清水中12小时，捞出；将菊芋洗净去皮，切成块状；将鸡蛋打入器皿中，用打蛋器进行搅打；
（2）磨浆：将糯米与菊芋一起入打浆机中打浆；
（3）蒸皮：取竹制蒸笼一个，蒸笼内铺上不漏浆的纱布，上盖蒸至上汽，然后用勺舀适量的菊芋浆抹于纱布上，厚0.8~1毫米，加盖蒸6-8分钟，取出将面皮平放在木板上；
（4）干制：面皮冷却后，可逐张揭起晾晒，晒至4-5成干时，切成各种形状的菊芋鸡蛋米粉片，拌入适量的花椒油和胡椒粉，配制成香辣口味即可。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种菊芋鸡蛋米粉片的制作方法，其特征在于：采用原料配方糯米2千克、菊芋3千克、鸡蛋800克、牛奶100毫升，其加工工艺流程是：原料处理→打浆→蒸皮→干制→包装→成品，具体操作步骤为：
（1）原料处理：将糯米搓洗干净，浸泡于清水中4-6小时，捞出；将菊芋洗净去皮，切成块状；将鸡蛋打入器皿中，用打蛋器进行搅打；
（2）磨浆：将糯米、鸡蛋、牛奶与菊芋一起入打浆机中进行打浆；
（3）蒸皮：取竹制蒸笼一个，蒸笼内铺上不漏浆的纱布，上盖蒸至上汽，然后用勺舀适量的菊芋浆抹于纱布上，厚5-6毫米，加盖蒸2-4分钟，取出将面皮平放在木板上；
（4）干制：面皮冷却后，可逐张揭起晾晒，晒至4-5成干时，切成各种形状的米粉片，撒上少许黑胡椒，然后烘干即可。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410665749.8A CN104381825A (zh) | 2014-11-20 | 2014-11-20 | 一种菊芋鸡蛋米粉片的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410665749.8A CN104381825A (zh) | 2014-11-20 | 2014-11-20 | 一种菊芋鸡蛋米粉片的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381825A true CN104381825A (zh) | 2015-03-04 |
Family
ID=52599873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410665749.8A Pending CN104381825A (zh) | 2014-11-20 | 2014-11-20 | 一种菊芋鸡蛋米粉片的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104381825A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285809A (zh) * | 2015-11-28 | 2016-02-03 | 南陵百绿汇农业科技有限公司 | 一种椰奶香洋姜片的制作方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101002603A (zh) * | 2006-12-04 | 2007-07-25 | 宋进平 | 营养面条和营养米粉的科学加工方法 |
| CN103005326A (zh) * | 2012-12-21 | 2013-04-03 | 中国科学院烟台海岸带研究所 | 一种菊芋全粉的制备方法 |
-
2014
- 2014-11-20 CN CN201410665749.8A patent/CN104381825A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101002603A (zh) * | 2006-12-04 | 2007-07-25 | 宋进平 | 营养面条和营养米粉的科学加工方法 |
| CN103005326A (zh) * | 2012-12-21 | 2013-04-03 | 中国科学院烟台海岸带研究所 | 一种菊芋全粉的制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 刁治民等: "《食用菌学》", 31 August 2006, 青海人民出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285809A (zh) * | 2015-11-28 | 2016-02-03 | 南陵百绿汇农业科技有限公司 | 一种椰奶香洋姜片的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101223901B (zh) | 银耳月饼的原料配方及制作工艺 | |
| CN102423089B (zh) | 一种包心鳗鱼丸及其制备方法 | |
| CN105410803A (zh) | 一种紫薯味凤梨南瓜果糕 | |
| CN102742793B (zh) | 一种奶油南瓜紫薯包的制作方法 | |
| CN106173918A (zh) | 一种红薯米发糕及其生产方法 | |
| CN104705597A (zh) | 一种香酥菊芋片的生产工艺 | |
| CN102187969B (zh) | 一种双拼粽子制作方法 | |
| CN104323171A (zh) | 一种山药菊芋饼干的制作方法 | |
| CN103652639B (zh) | 一种天门冬桔梗保健锅巴 | |
| CN104855482B (zh) | 一种莲藕糯米馅月饼及其制备方法 | |
| CN104366216A (zh) | 一种山药芋艿米粉条的加工方法 | |
| CN105594816A (zh) | 一种三色馅料风味酥及其制备方法 | |
| CN106417539A (zh) | 一种五仁海鲜馅铁皮石斛酥皮月饼及其制备方法 | |
| CN101861967A (zh) | 海苔白薯片及制作方法 | |
| CN103652638B (zh) | 一种白果沙参保健锅巴 | |
| CN103637095B (zh) | 一种南瓜保健锅巴 | |
| KR20090038157A (ko) | 미니고구마의 제조방법 | |
| CN105918816A (zh) | 一种牛蒡营养米粉条的制作方法 | |
| CN104783190A (zh) | 一种营养杏鲍菇猪肉脯的加工方法 | |
| CN104323172A (zh) | 一种黄精莲藕米粉条的制作方法 | |
| CN104381825A (zh) | 一种菊芋鸡蛋米粉片的制作方法 | |
| CN105029159A (zh) | 一种菊芋虾片的加工方法 | |
| CN106386963A (zh) | 一种紫薯黄秋葵海鲜馅铁皮石斛酥皮月饼及其制备方法 | |
| CN106417859A (zh) | 牛蒡糯米糕的制作方法 | |
| CN106666033A (zh) | 一种高纤维红薯休闲食品及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150304 |
|
| WD01 | Invention patent application deemed withdrawn after publication |