CN104432259A - 一种香椿口味营养鱿鱼肉片及其制备方法 - Google Patents
一种香椿口味营养鱿鱼肉片及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种香椿口味营养鱿鱼肉片及其制备方法,是由下述重量份的原料制成:鱿鱼肉片300-310、食盐10-15、香辛料粉10-15、辣椒面10-15、公鸡肉8-10、芹菜汁13-15、蜂王浆4-6、红豆粉4-5、抹茶2-4、红柿子椒3-5、香椿叶6-7、黑芝麻粉7-9、西红柿汁5-7、薯条粉6-8、橄榄油15-18、花生油40-50、积雪草0.5-1、辛参1-2、藿香1-2、芭蕉花1-2、向日葵花1-2、水适量、营养助剂40-50;本发明在加工过程中使用了香椿叶,具有开胃爽神、祛风除湿、止血利气、消火解毒的功效,营养丰富,口味独特,加入的中药具有芳香化浊,和中止呕,发表解暑等功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种香椿口味营养鱿鱼肉片及其制备方法。
背景技术
鱿鱼的营养价值非常高,其富含蛋白质、钙、牛磺酸、磷、维生素B1等多种人体所需的营养成分,且含量极高。此外,脂肪含量极低。鱿鱼可做爆、炒、烧、烩、氽等菜之用,目前的鱿鱼做法口味太单一,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,提供一种香椿口味营养鱿鱼肉片及其制备方法。
本发明是通过以下技术方案实现的:
一种香椿口味营养鱿鱼肉片,是由下述重量份的原料制成:鱿鱼肉片300-310、食盐10-15、香辛料粉10-15、辣椒面10-15、公鸡肉8-10、芹菜汁13-15、蜂王浆4-6、红豆粉4-5、抹茶2-4、红柿子椒3-5、香椿叶6-7、黑芝麻粉7-9、西红柿汁5-7、薯条粉6-8、橄榄油15-18、花生油40-50、积雪草0.5-1、辛参1-2、藿香1-2、芭蕉花1-2、向日葵花1-2、水适量、营养助剂40-50;
所述的营养助剂由下列重量份原料制成:黑莓汁10-12、咖啡2-3、海蜇皮4-5、桔梗芽4-6、樱花粉7-8、杏脯3-4、玫瑰花苞4-5、怀牛膝1-2、高良姜1-2、藿香1-2、天麻1-2、白头翁1-2、水适量;
所述的营养助剂的制备方法为:(1)将怀牛膝、高良姜、藿香、天麻、白头翁混合加入适量的水熬煮20-30分钟,过滤得药液;
(2)将咖啡放在黑莓汁内搅拌至完全溶化,再加入海蜇皮和桔梗芽浸泡20-30分钟,后再加热煮10-15分钟,将海蜇皮和桔梗芽捞出,再与玫瑰花苞、杏脯混合切成块,再加入(1)中药液和樱花粉拌匀,并放在蒸笼内蒸20-30分钟,再烘干磨成粉,即得。
一种香椿口味营养鱿鱼肉片的制备方法,包括以下步骤:(1)将积雪草、辛参、藿香、芭蕉花、向日葵花混合加入适量的水熬煮20-30分钟,过滤得药液;
(2)将公鸡肉放在烧热的芹菜汁内并加入抹茶一起浸泡1-2小时后将公鸡肉捞出,在公鸡肉表面涂抹上蜂王浆并撒上一层红豆粉,将公鸡肉放到烤箱内烤30-40分钟后,再烘干磨成粉;
(3)将红柿子椒和香椿叶混合切成碎末,再加入黑芝麻粉、西红柿汁和薯条粉混合和成面团,将面团擀成薄饼放在烧热的橄榄油内炸4-5分钟,再烘干磨成粉,将粉再与(1)(2)中所得物混合搅拌成糊状,得混合浆液;
(4)在鱿鱼肉片中加入食盐、香辛料和辣椒面腌制20-30分钟,再将混合浆液涂抹在鱿鱼肉片的表面,再将除花生油以外的其它剩余原料包裹在鱿鱼肉片的最外面,最后将鱿鱼肉片放在花生油内炸2-3分钟,即得。
本发明的优点是:本发明在加工过程中使用了香椿叶,具有开胃爽神、祛风除湿、止血利气、消火解毒的功效,营养丰富,口味独特,加入的中药具有芳香化浊,和中止呕,发表解暑等功效。
具体实施方式
一种香椿口味营养鱿鱼肉片,是由下述重量份的原料制成:鱿鱼肉片310、食盐15、香辛料粉15、辣椒面15、公鸡肉10、芹菜汁15、蜂王浆6、红豆粉5、抹茶4、红柿子椒5、香椿叶7、黑芝麻粉9、西红柿汁7、薯条粉8、橄榄油18、花生油50、积雪草1、辛参2、藿香2、芭蕉花2、向日葵花2、水适量、营养助剂50;
所述的营养助剂由下列重量份原料制成:黑莓汁10、咖啡2、海蜇皮4、桔梗芽4、樱花粉7、杏脯3、玫瑰花苞4、怀牛膝1、高良姜1、藿香1、天麻1、白头翁1、水适量;
所述的营养助剂的制备方法为:(1)将怀牛膝、高良姜、藿香、天麻、白头翁混合加入适量的水熬煮20分钟,过滤得药液;
(2)将咖啡放在黑莓汁内搅拌至完全溶化,再加入海蜇皮和桔梗芽浸泡20分钟,后再加热煮10分钟,将海蜇皮和桔梗芽捞出,再与玫瑰花苞、杏脯混合切成块,再加入(1)中药液和樱花粉拌匀,并放在蒸笼内蒸20分钟,再烘干磨成粉,即得。
一种香椿口味营养鱿鱼肉片的制备方法,包括以下步骤:(1)将积雪草、辛参、藿香、芭蕉花、向日葵花混合加入适量的水熬煮30分钟,过滤得药液;
(2)将公鸡肉放在烧热的芹菜汁内并加入抹茶一起浸泡2小时后将公鸡肉捞出,在公鸡肉表面涂抹上蜂王浆并撒上一层红豆粉,将公鸡肉放到烤箱内烤40分钟后,再烘干磨成粉;
(3)将红柿子椒和香椿叶混合切成碎末,再加入黑芝麻粉、西红柿汁和薯条粉混合和成面团,将面团擀成薄饼放在烧热的橄榄油内炸5分钟,再烘干磨成粉,将粉再与(1)(2)中所得物混合搅拌成糊状,得混合浆液;
(4)在鱿鱼肉片中加入食盐、香辛料和辣椒面腌制30分钟,再将混合浆液涂抹在鱿鱼肉片的表面,再将除花生油以外的其它剩余原料包裹在鱿鱼肉片的最外面,最后将鱿鱼肉片放在花生油内炸3分钟,即得。
Claims (2)
1.一种香椿口味营养鱿鱼肉片,其特征在于是由下述重量份的原料制成:鱿鱼肉片300-310、食盐10-15、香辛料粉10-15、辣椒面10-15、公鸡肉8-10、芹菜汁13-15、蜂王浆4-6、红豆粉4-5、抹茶2-4、红柿子椒3-5、香椿叶6-7、黑芝麻粉7-9、西红柿汁5-7、薯条粉6-8、橄榄油15-18、花生油40-50、积雪草0.5-1、辛参1-2、藿香1-2、芭蕉花1-2、向日葵花1-2、水适量、营养助剂40-50;
所述的营养助剂由下列重量份原料制成:黑莓汁10-12、咖啡2-3、海蜇皮4-5、桔梗芽4-6、樱花粉7-8、杏脯3-4、玫瑰花苞4-5、怀牛膝1-2、高良姜1-2、藿香1-2、天麻1-2、白头翁1-2、水适量;
所述的营养助剂的制备方法为:(1)将怀牛膝、高良姜、藿香、天麻、白头翁混合加入适量的水熬煮20-30分钟,过滤得药液;
(2)将咖啡放在黑莓汁内搅拌至完全溶化,再加入海蜇皮和桔梗芽浸泡20-30分钟,后再加热煮10-15分钟,将海蜇皮和桔梗芽捞出,再与玫瑰花苞、杏脯混合切成块,再加入(1)中药液和樱花粉拌匀,并放在蒸笼内蒸20-30分钟,再烘干磨成粉,即得。
2.根据权利要求1所述的一种香椿口味营养鱿鱼肉片的制备方法,其特征在于包括以下步骤:(1)将积雪草、辛参、藿香、芭蕉花、向日葵花混合加入适量的水熬煮20-30分钟,过滤得药液;
(2)将公鸡肉放在烧热的芹菜汁内并加入抹茶一起浸泡1-2小时后将公鸡肉捞出,在公鸡肉表面涂抹上蜂王浆并撒上一层红豆粉,将公鸡肉放到烤箱内烤30-40分钟后,再烘干磨成粉;
(3)将红柿子椒和香椿叶混合切成碎末,再加入黑芝麻粉、西红柿汁和薯条粉混合和成面团,将面团擀成薄饼放在烧热的橄榄油内炸4-5分钟,再烘干磨成粉,将粉再与(1)(2)中所得物混合搅拌成糊状,得混合浆液;
(4)在鱿鱼肉片中加入食盐、香辛料和辣椒面腌制20-30分钟,再将混合浆液涂抹在鱿鱼肉片的表面,再将除花生油以外的其它剩余原料包裹在鱿鱼肉片的最外面,最后将鱿鱼肉片放在花生油内炸2-3分钟,即得。
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CN102090668A (zh) * | 2010-12-31 | 2011-06-15 | 孙青社 | 一种营养鱿鱼干及其加工方法 |
CN103315338A (zh) * | 2013-06-29 | 2013-09-25 | 陈键 | 即食鱿鱼卷及其制备方法 |
CN103504367A (zh) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | 一种奶味鱿鱼片 |
CN103584188A (zh) * | 2013-11-19 | 2014-02-19 | 浙江海洋学院 | 一种碳烤鱿鱼片的制备方法 |
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CN102090668A (zh) * | 2010-12-31 | 2011-06-15 | 孙青社 | 一种营养鱿鱼干及其加工方法 |
CN103315338A (zh) * | 2013-06-29 | 2013-09-25 | 陈键 | 即食鱿鱼卷及其制备方法 |
CN103504367A (zh) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | 一种奶味鱿鱼片 |
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