CN104381995A - 一种花菇枸杞米粉片的制作方法 - Google Patents
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Abstract
本发明公开了一种花菇枸杞米粉片的制作方法，属于食品加工领域。其特征在于：采用原料配方薏米200克、花菇8千克、枸杞1千克，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，具花菇和枸杞清香之风味；本产品不仅营养丰富，有利于提高机体免疫功能，滋阴补血，延缓衰老，且食用方便，还具有防癌抗癌的功效。操作简单，老少皆宜。制成的花菇枸杞米粉皮可炸食，也可发软后煮食或凉拌，口感香脆，风味独特，是一种绿色健康又美味的风味小吃。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种花菇枸杞米粉片的制作方法。
背景技术
花菇，为香菇中的上品，素有“山珍”之称。花菇每只只有铜钱那么大，全身都是花的，菇质肥厚，鲜嫩，香味浓郁，菌盖完整，有白色带微黄的裂纹，形如菊花瓣，这是菇面冻伤后，经阳光照射又弥合而形成的，所以，又称菊花菇。菌边内卷，菌褶白细干净，菌柄短。以其朵大、菇厚、含水量低、保存期长而享誉海内外。
花菇的作用：花菇含蛋白质、氨基酸、脂肪、粗纤维和维生素A、B2、C、烟酸、钙、磷、铁等。其蛋白质中有白蛋白、谷蛋白、醇溶蛋白、氨基酸等，历来被作为延年益寿的补品。具有调节人体新陈代谢、帮助消化、降低血压、减少胆固醇、预防肝硬变、消除胆结石、防治佝偻病等功效，有“植物皇后”之誉。其含水量为普通香菇的二分之一，氨基酸的含量高出3~4倍，口感极佳，而且它滋味鲜美，是烹调的好材料，又是治病的妙药。
枸杞子也叫枸杞果，枸杞枝条生长健壮，花果多，果粒大，产量高，品质好。枸杞多生长在碱性土和砂质壤土，最适合在土层深厚，肥沃的壤土上栽培。枸杞子味甘、性平，具有滋阴补血，益精明目的作用。
枸杞的作用：1、提高人机体免疫功能，增强机体适应调节能力：食用枸杞子可以扶正固本和扶正怯邪，不但增强机体功能，促进健康恢复，而且能提高机体的抗病能力，抵御病邪的侵害。2、具有抗癌作用：枸杞子对癌细胞的生成和扩散有明显的抑制作用，枸杞叶代茶常饮，能显著提高和改善老人、体弱多病者和肿瘤病人的免疫功能和生理功能，具有强壮肌体和延缓衰老的作用。对癌症患者配合化疗，有减轻毒副作用，防止白血球减少，调节免疫功能等疗效。3、有效地延缓衰老：枸杞子为扶正固本，生精补髓、滋阴补肾、益气安神、强身健体、延缓衰老之良药，可以有效地增强各种脏腑功能，能改善大脑功能和对抗自由基的功能，具有明显的延缓衰老的作用。
花菇的生长周期短，且不易贮藏，用于加工成花菇枸杞米粉片可实现对花菇原料的综合利用，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花菇生长周期短，不易贮藏的问题，提供一种花菇枸杞米粉片的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种花菇枸杞米粉片的制作方法，其特征在于：采用原料配方薏米200克、花菇8千克、枸杞1千克，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：将薏米搓洗干净，浸泡于清水中20小时，捞出；将花菇去除根蒂洗净，切成段；将枸杞浸泡于清水中6-8小时，捞出；
（2）磨浆：将薏米、枸杞与花菇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，然后用勺舀适量的花菇浆抹于纱布上，厚1.2毫米，加盖蒸5-7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3-4成干时，切成各种形状，拌入花生酱、孜然粉，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，具花菇和枸杞清香之风味；本产品不仅营养丰富，有利于提高机体免疫功能，滋阴补血，延缓衰老，且食用方便，还具有防癌抗癌的功效。操作简单，老少皆宜。制成的花菇枸杞米粉皮可炸食，也可发软后煮食或凉拌，口感香脆，风味独特，是一种绿色健康又美味的风味小吃。
具体实施方式
实施例1：
一种花菇枸杞米粉片的制作方法，具体操作步骤为：
（1）原料处理：将小米搓洗干净，浸泡于清水中5小时，捞出；将花菇去杂质洗净，切成小块；
（2）磨浆：将小米与花菇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，然后用勺舀适量的花菇浆抹于纱布上，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，切成各种形状的花菇枸杞米粉片，然后烘干即可。
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。
实施例2：
一种花菇枸杞米粉片的制作方法，具体操作步骤为：
（1）原料处理：将薏米搓洗干净，浸泡于清水中12小时，捞出；将花菇去杂质洗净，切成小块；
（2）磨浆：将薏米与花菇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，然后用勺舀适量的花菇浆抹于纱布上，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，切成各种形状的花菇枸杞米粉片，拌入适量的麻油和胡椒粉，配制成麻辣口味即可。
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. 一种花菇枸杞米粉片的制作方法，其特征在于：采用原料配方薏米200克、花菇8千克、枸杞1千克，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：将薏米搓洗干净，浸泡于清水中20小时，捞出；将花菇去除根蒂洗净，切成段；将枸杞浸泡于清水中6-8小时，捞出；
（2）磨浆：将薏米、枸杞与花菇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，然后用勺舀适量的花菇浆抹于纱布上，厚1.2毫米，加盖蒸5-7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3-4成干时，切成各种形状，拌入花生酱、孜然粉，然后烘干即可。
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