CN104522517A - 一种酸味鱼骨风味面条及其制备方法 - Google Patents
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- C—CHEMISTRY; METALLURGY
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/30—Fuel from waste, e.g. synthetic alcohol or diesel
Abstract
一种酸味鱼骨风味面条及其制备方法,其特征在于由下列重量份的原料制成:小麦粉200-210、燕麦粉200-210、丝瓜50-55、丝瓜叶5-6、丝瓜络3-4、丝瓜藤4-5、黑豆18-20、鱼骨18-20、紫菜汤10-12、胡椒粉3-5、芹菜15-20、南瓜35-36、蓝莓冻干粉7-8、白醋18-20、石斛花3-4、薰衣草4-5、莲子心2-3、合欢皮1-2、半截叶2-3、木莲果1-2、竹炭粉50-55、麦芽糖8-9、玉米油20-25、营养添加剂8-9。本发明的面条经由中草药、麦芽糖、竹炭粉粘结而成的颗粒烤制,其中的有效成分渗入面条中,与醋搭配可起到消除疲劳、促进睡眠的功效,同时,本发明还添加了鱼骨,其富含钙质,提高了本发明的营养价值。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种酸味鱼骨风味面条及其制备方法。
背景技术
面条是我国的一种传统食品,是以谷物或豆类的面粉加工而成。目前,市场上销售的面条种类繁多,但大多营养成分单一,不具有保健功能。而丝瓜因其营养丰富而被加工成各种各样的产品,但大多忽略了丝瓜叶、丝瓜络及丝瓜藤的营养保健价值,因此需要研发含丝瓜全部营养成分的保健面条。
发明内容
本发明的目的是提供一种酸味鱼骨风味面条及其制备方法,本发明具有香味浓郁、营养丰富的特点。
本发明所采用的技术方案是:
一种酸味鱼骨风味面条,其特征在于由以下重量份的原料制成:
小麦粉200-210、燕麦粉200-210、丝瓜50-55、丝瓜叶5-6、丝瓜络3-4、丝瓜藤4-5、黑豆18-20、鱼骨18-20、紫菜汤10-12、胡椒粉3-5、芹菜15-20、南瓜35-36、蓝莓冻干粉7-8、白醋18-20、石斛花3-4、薰衣草4-5、莲子心2-3、合欢皮1-2、半截叶2-3、木莲果1-2、竹炭粉50-55、麦芽糖8-9、玉米油20-25、营养添加剂8-9;
所述营养添加剂由下列重量份的原料制成:奶油2-3、皮蛋20-22、酒糟4-5、蜂胶2-3、花蛤8-9;
制备方法为:(1)将蜂胶、花蛤加4-5倍的水小火熬煮25-30分钟,过滤,所得滤液经喷雾干燥制成粉末;
(2)取皮蛋蛋黄,加奶油打成泥,得皮蛋蛋黄泥;将酒糟用纱布袋包好,与皮蛋蛋黄泥混合送入蒸锅,大火蒸10-15分钟后将皮蛋蛋黄泥取出,烘干后研成粉末,与步骤(1)所得物料混匀,即得。
所述的酸味鱼骨风味面条的制备方法,其特征在于包括以下步骤:
(1) 将丝瓜叶、丝瓜络、丝瓜藤加4-5倍的水文火煎煮30-35分钟,过滤除渣,收集滤液;将丝瓜榨汁,所得物料与滤液混合,小火熬膏,得全丝瓜膏;
(2)将石斛花、薰衣草、莲子心、合欢皮、半截叶、木莲果进行超微粉碎,然后与竹炭粉混合拌匀,送入铁锅,然后加入麦芽糖,小火加热,炒至物料粘结成圆润颗粒,得中药竹炭颗粒;
(3)将黑豆、鱼骨与紫菜汤混合,送入蒸锅大火蒸60-65分钟后将黑豆、鱼骨取出,打成泥,与胡椒粉混合拌匀;
(4)将芹菜入开水锅漂烫大火漂烫15-18分钟后捞出、沥干,打成泥,得芹菜泥;将南瓜蒸熟后去皮,打成泥,得南瓜泥;
(5)将小麦粉加水揉成团,然后与全丝瓜膏、芹菜泥混合揉匀,压制成厚度为3-3.5mm的面皮,得绿色面皮;将燕麦粉加水揉成团,然后与南瓜泥混合揉匀,压制成厚度为3-3.5mm的面皮,得黄色面皮;
(6)在绿色面皮表面均匀涂抹步骤(3)所得物料,然后覆上黄色面皮,压制,使厚度达到5-5.5mm后切条,气蒸10-15分钟后与上述工业未用到的原料混合拌匀;
(7)在烤盘上依次铺上中药竹炭颗粒、步骤(6)所得物料,送入烤箱,在200-210℃下烤制10-15分钟后出料,将中药竹炭颗粒去除,即得。
本发明中的半截叶为西番莲科植物镰叶西番莲的全草,木莲果为木兰科植物木莲的果实。
本发明的有益效果为:
本发明的面条经由中草药、麦芽糖、竹炭粉粘结而成的颗粒烤制,其中的有效成分渗入面条中,与醋搭配可起到消除疲劳、促进睡眠的功效,同时,本发明还添加了鱼骨,其富含钙质,提高了本发明的营养价值,此外,本发明具有黄、绿两种颜色,美观,可引起食欲。
具体实施方式
一种酸味鱼骨风味面条,其特征在于由以下重量份(公斤)的原料制成:
小麦粉200、燕麦粉200、丝瓜50、丝瓜叶5、丝瓜络3、丝瓜藤4、黑豆18、鱼骨18、紫菜汤10、胡椒粉3、芹菜15、南瓜35、蓝莓冻干粉7、白醋18、石斛花3、薰衣草4、莲子心2、合欢皮1、半截叶2、木莲果1、竹炭粉50、麦芽糖8、玉米油20、营养添加剂8;
所述营养添加剂由下列重量份(公斤)的原料制成:奶油2、皮蛋20、酒糟4、蜂胶2、花蛤8;
制备方法为:(1)将蜂胶、花蛤加4-5倍的水小火熬煮25-30分钟,过滤,所得滤液经喷雾干燥制成粉末;
(2)取皮蛋蛋黄,加奶油打成泥,得皮蛋蛋黄泥;将酒糟用纱布袋包好,与皮蛋蛋黄泥混合送入蒸锅,大火蒸10-15分钟后将皮蛋蛋黄泥取出,烘干后研成粉末,与步骤(1)所得物料混匀,即得。
所述的酸味鱼骨风味面条的制备方法,包括以下步骤:
(1) 将丝瓜叶、丝瓜络、丝瓜藤加4-5倍的水文火煎煮30-35分钟,过滤除渣,收集滤液;将丝瓜榨汁,所得物料与滤液混合,小火熬膏,得全丝瓜膏;
(2)将石斛花、薰衣草、莲子心、合欢皮、半截叶、木莲果进行超微粉碎,然后与竹炭粉混合拌匀,送入铁锅,然后加入麦芽糖,小火加热,炒至物料粘结成圆润颗粒,得中药竹炭颗粒;
(3)将黑豆、鱼骨与紫菜汤混合,送入蒸锅大火蒸60-65分钟后将黑豆、鱼骨取出,打成泥,与胡椒粉混合拌匀;
(4)将芹菜入开水锅漂烫大火漂烫15-18分钟后捞出、沥干,打成泥,得芹菜泥;将南瓜蒸熟后去皮,打成泥,得南瓜泥;
(5)将小麦粉加水揉成团,然后与全丝瓜膏、芹菜泥混合揉匀,压制成厚度为3-3.5mm的面皮,得绿色面皮;将燕麦粉加水揉成团,然后与南瓜泥混合揉匀,压制成厚度为3-3.5mm的面皮,得黄色面皮;
(6)在绿色面皮表面均匀涂抹步骤(3)所得物料,然后覆上黄色面皮,压制,使厚度达到5-5.5mm后切条,气蒸10-15分钟后与上述工业未用到的原料混合拌匀;
(7)在烤盘上依次铺上中药竹炭颗粒、步骤(6)所得物料,送入烤箱,在200-210℃下烤制10-15分钟后出料,将中药竹炭颗粒去除,即得。
Claims (2)
1.一种酸味鱼骨风味面条,其特征在于由以下重量份的原料制成:
小麦粉200-210、燕麦粉200-210、丝瓜50-55、丝瓜叶5-6、丝瓜络3-4、丝瓜藤4-5、黑豆18-20、鱼骨18-20、紫菜汤10-12、胡椒粉3-5、芹菜15-20、南瓜35-36、蓝莓冻干粉7-8、白醋18-20、石斛花3-4、薰衣草4-5、莲子心2-3、合欢皮1-2、半截叶2-3、木莲果1-2、竹炭粉50-55、麦芽糖8-9、玉米油20-25、营养添加剂8-9;
所述营养添加剂由下列重量份的原料制成:奶油2-3、皮蛋20-22、酒糟4-5、蜂胶2-3、花蛤8-9;
制备方法为:(1)将蜂胶、花蛤加4-5倍的水小火熬煮25-30分钟,过滤,所得滤液经喷雾干燥制成粉末;
(2)取皮蛋蛋黄,加奶油打成泥,得皮蛋蛋黄泥;将酒糟用纱布袋包好,与皮蛋蛋黄泥混合送入蒸锅,大火蒸10-15分钟后将皮蛋蛋黄泥取出,烘干后研成粉末,与步骤(1)所得物料混匀,即得。
2.根据权利要求1所述的酸味鱼骨风味面条的制备方法,其特征在于包括以下步骤:
(1) 将丝瓜叶、丝瓜络、丝瓜藤加4-5倍的水文火煎煮30-35分钟,过滤除渣,收集滤液;将丝瓜榨汁,所得物料与滤液混合,小火熬膏,得全丝瓜膏;
(2)将石斛花、薰衣草、莲子心、合欢皮、半截叶、木莲果进行超微粉碎,然后与竹炭粉混合拌匀,送入铁锅,然后加入麦芽糖,小火加热,炒至物料粘结成圆润颗粒,得中药竹炭颗粒;
(3)将黑豆、鱼骨与紫菜汤混合,送入蒸锅大火蒸60-65分钟后将黑豆、鱼骨取出,打成泥,与胡椒粉混合拌匀;
(4)将芹菜入开水锅漂烫大火漂烫15-18分钟后捞出、沥干,打成泥,得芹菜泥;将南瓜蒸熟后去皮,打成泥,得南瓜泥;
(5)将小麦粉加水揉成团,然后与全丝瓜膏、芹菜泥混合揉匀,压制成厚度为3-3.5mm的面皮,得绿色面皮;将燕麦粉加水揉成团,然后与南瓜泥混合揉匀,压制成厚度为3-3.5mm的面皮,得黄色面皮;
(6)在绿色面皮表面均匀涂抹步骤(3)所得物料,然后覆上黄色面皮,压制,使厚度达到5-5.5mm后切条,气蒸10-15分钟后与上述工业未用到的原料混合拌匀;
(7)在烤盘上依次铺上中药竹炭颗粒、步骤(6)所得物料,送入烤箱,在200-210℃下烤制10-15分钟后出料,将中药竹炭颗粒去除,即得。
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