CN104397599A - 一种荆芥清香格拉条面及其制备方法 - Google Patents
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Abstract
本发明公开了一种荆芥清香格拉条面及其制备方法,是由下述重量份的原料制成:小麦粉250-270、红薯粉10-15、大豆粉10-15、高粱粉10-15、蚕豆粉10-15、绿豆粉10-15、食盐10-15、碳酸钠12-15、烟熏腊肉8-10、荆芥汁13-16、奶酪7-8、油条粉7-8、桃酥4-5、红提汁22-25、羊栖菜4-6、猪肚菇5-7、大豆油2-3、鲜芦根1-2、巴戟天0.5-1、甜菜根1-2、五加皮1-2、厚朴花1-2、水适量、营养助剂30-40;本发明使用了荆芥汁,清香升散,具有消暑利湿,健脾升阳,散瘀止血的功效,格拉条口味独特,韧劲十足,增加食欲,加入的中药具有健胃消食、止咳化痰、顺气利尿、消热解的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种荆芥清香格拉条面及其制备方法。
背景技术
格拉条是一种面条,按当地方言翻译出来的当地通用写法为“格拉条”,格拉条是将多种原料混合,揉面,再经熟化、挤压成条、蒸煮、切条、水洗制成的,现有的格拉条口味太单一,需要改进。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种荆芥清香格拉条面及其制备方法。
本发明是通过以下技术方案实现的:
一种荆芥清香格拉条面,是由下述重量份的原料制成:小麦粉250-270、红薯粉10-15、大豆粉10-15、高粱粉10-15、蚕豆粉10-15、绿豆粉10-15、食盐10-15、碳酸钠12-15、烟熏腊肉8-10、荆芥汁13-16、奶酪7-8、油条粉7-8、桃酥4-5、红提汁22-25、羊栖菜4-6、猪肚菇5-7、大豆油2-3、鲜芦根1-2、巴戟天0.5-1、甜菜根1-2、五加皮1-2、厚朴花1-2、水适量、营养助剂30-40;
所述的营养助剂由下列重量份原料制成:山竹8-10、豆沙3-4、生鸽蛋4-5、水蜜桃发酵酒18-20、青稞粉3-4、酸枣仁2-3、苦瓜汁14-16、黄豆芽10-12、人参1-2、枸杞1-1.5、茯苓1-2、月桂叶1-2、杜仲叶1-2、水适量;
所述的营养助剂的制备方法为:(1)将蔓荆子、芦荟叶、女贞子、枸杞子、黄精混合加入适量的水熬煮20-30分钟,过滤得药液;
(2)将山竹放在水蜜桃发酵酒内浸泡30-40分钟,再加入豆沙混合打成浆,加热煮沸后放入生鸽蛋,继续煮3-4分钟,即可;
(3)将黄豆芽放在苦瓜汁内浸泡20-30分钟后捞出,再加入其它剩余原料混合捣碎,烘干得粉末,再与(1)(2)中所得物均匀混合,即得。
一种荆芥清香格拉条面的制备方法,包括以下步骤:(1)将鲜芦根、巴戟天、甜菜根、五加皮、厚朴花混合加入适量的水熬煮20-30分钟,过滤得药液;
(2)将烟熏腊肉放在荆芥汁内煮20-30分钟后捞出,在烟熏腊肉的表面涂抹上奶酪,并撒上油条粉,再放到蒸笼内蒸30-40分钟,再烘干磨成粉;
(3)将羊栖菜和猪肚菇切碎放到烧热的大豆油内翻炒8-10分钟,再加入红提汁和桃酥混合打成浆,再煮10-15分钟,即可;
(4)将其它剩余原料与(1)(2)(3)中所得物混合搅拌和面,再经熟化、挤压成条、蒸煮、切条、水洗、包装,即得。
本发明的优点是:本发明使用了荆芥汁,清香升散,具有消暑利湿,健脾升阳,散瘀止血的功效,格拉条口味独特,韧劲十足,增加食欲,加入的中药具有健胃消食、止咳化痰、顺气利尿、消热解的功效。
具体实施方式
一种荆芥清香格拉条面,是由下述重量份的原料制成:小麦粉270、红薯粉10-15、大豆粉15、高粱粉15、蚕豆粉15、绿豆粉15、食盐15、碳酸钠15、烟熏腊肉10、荆芥汁16、奶酪8、油条粉8、桃酥5、红提汁25、羊栖菜6、猪肚菇7、大豆油3、鲜芦根2、巴戟天1、甜菜根2、五加皮2、厚朴花2、水适量、营养助剂40;
所述的营养助剂由下列重量份原料制成:所述的营养助剂由下列重量份原料制成:山竹8、豆沙3、生鸽蛋4、水蜜桃发酵酒18、青稞粉3、酸枣仁2、苦瓜汁14、黄豆芽10、人参1、枸杞1、茯苓1、月桂叶1、杜仲叶1、水适量;
所述的营养助剂的制备方法为:(1)将蔓荆子、芦荟叶、女贞子、枸杞子、黄精混合加入适量的水熬煮20分钟,过滤得药液;
(2)将山竹放在水蜜桃发酵酒内浸泡30分钟,再加入豆沙混合打成浆,加热煮沸后放入生鸽蛋,继续煮3分钟,即可;
(3)将黄豆芽放在苦瓜汁内浸泡20分钟后捞出,再加入其它剩余原料混合捣碎,烘干得粉末,再与(1)(2)中所得物均匀混合,即得。
一种荆芥清香格拉条面的制备方法,包括以下步骤:(1)将鲜芦根、巴戟天、甜菜根、五加皮、厚朴花混合加入适量的水熬煮30分钟,过滤得药液;
(2)将烟熏腊肉放在荆芥汁内煮30分钟后捞出,在烟熏腊肉的表面涂抹上奶酪,并撒上油条粉,再放到蒸笼内蒸40分钟,再烘干磨成粉;
(3)将羊栖菜和猪肚菇切碎放到烧热的大豆油内翻炒10分钟,再加入红提汁和桃酥混合打成浆,再煮15分钟,即可;
(4)将其它剩余原料与(1)(2)(3)中所得物混合搅拌和面,再经熟化、挤压成条、蒸煮、切条、水洗、包装,即得。
Claims (2)
1.一种荆芥清香格拉条面,其特征在于是由下述重量份的原料制成:小麦粉250-270、红薯粉10-15、大豆粉10-15、高粱粉10-15、蚕豆粉10-15、绿豆粉10-15、食盐10-15、碳酸钠12-15、烟熏腊肉8-10、荆芥汁13-16、奶酪7-8、油条粉7-8、桃酥4-5、红提汁22-25、羊栖菜4-6、猪肚菇5-7、大豆油2-3、鲜芦根1-2、巴戟天0.5-1、甜菜根1-2、五加皮1-2、厚朴花1-2、水适量、营养助剂30-40;
所述的营养助剂由下列重量份原料制成:山竹8-10、豆沙3-4、生鸽蛋4-5、水蜜桃发酵酒18-20、青稞粉3-4、酸枣仁2-3、苦瓜汁14-16、黄豆芽10-12、人参1-2、枸杞1-1.5、茯苓1-2、月桂叶1-2、杜仲叶1-2、水适量;
所述的营养助剂的制备方法为:(1)将蔓荆子、芦荟叶、女贞子、枸杞子、黄精混合加入适量的水熬煮20-30分钟,过滤得药液;
(2)将山竹放在水蜜桃发酵酒内浸泡30-40分钟,再加入豆沙混合打成浆,加热煮沸后放入生鸽蛋,继续煮3-4分钟,即可;
(3)将黄豆芽放在苦瓜汁内浸泡20-30分钟后捞出,再加入其它剩余原料混合捣碎,烘干得粉末,再与(1)(2)中所得物均匀混合,即得。
2.根据权利要求1所述的一种荆芥清香格拉条面的制备方法,其特征在于包括以下步骤:(1)将鲜芦根、巴戟天、甜菜根、五加皮、厚朴花混合加入适量的水熬煮20-30分钟,过滤得药液;
(2)将烟熏腊肉放在荆芥汁内煮20-30分钟后捞出,在烟熏腊肉的表面涂抹上奶酪,并撒上油条粉,再放到蒸笼内蒸30-40分钟,再烘干磨成粉;
(3)将羊栖菜和猪肚菇切碎放到烧热的大豆油内翻炒8-10分钟,再加入红提汁和桃酥混合打成浆,再煮10-15分钟,即可;
(4)将其它剩余原料与(1)(2)(3)中所得物混合搅拌和面,再经熟化、挤压成条、蒸煮、切条、水洗、包装,即得。
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CN101223900A (zh) * | 2008-01-24 | 2008-07-23 | 单良才 | 复合杂粮营养食品及其生产方法 |
CN103250980A (zh) * | 2012-02-17 | 2013-08-21 | 上海稻胜和实业发展有限公司 | 薄荷消暑挂面及其制备方法 |
CN104026471A (zh) * | 2014-05-16 | 2014-09-10 | 安徽顶康食品有限公司 | 一种富硒黑小麦长寿面及其制备方法 |
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CN107373346A (zh) * | 2017-07-06 | 2017-11-24 | 安徽竞赛食品有限公司 | 一种荆芥清香格拉条面及其制备方法 |
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