CN104543778A - 一种南瓜番茄味锅巴的制作方法 - Google Patents
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Abstract
本发明公开了一种南瓜番茄味锅巴的制作方法，其特征在于，包括如下步骤：（1）制米粉：（2）玉米预处理（3）制南瓜粉（4）压片（5）制产品：油炸后烘烤，洒上调味剂即可。本发明的方法制得的锅巴食用方便，充分将南瓜、玉米、西红柿等天然作物加入到锅巴中，充分补充了人体所需要的营养物质，用虾皮粉或海藻类物料达到补钙的含量，易被人体消化吸收，添加的调味料使锅巴膨松酥脆的同时，风味独特。该制备方法简单，易操作，可根据不同的要求，配备不同口味的调味品。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种南瓜番茄味锅巴的制作方法。
背景技术
锅巴味道鲜美，营养丰富，通常由大米、黄豆、小米等制成，是受人们喜爱的小食品之一。目前市场上已有的锅巴，大部分能受消费者的欢迎。其加工方法是将米加水煮熟后压实烘烤而成，这种加工方式生产的锅巴虽然米香十足，但口感太硬，用开水泡食也不能改变其“硬”的本质。随着生活水平的提高，人们对除日常膳食以外的小食品、辅助食品不仅讲究风味，更注重食品的营养和营养的均衡，但大多数人们日常膳食营养结构不合理，出现了人群中普遍缺微量元素矿物质和维生素，很少有锅巴食品中加入玉米、南瓜、西红柿等营养成分，膨松酥脆，口感的把握也更难以控制，不利于儿童及老年人食用。因此提供一种具有香、脆、酥、色味俱佳营养丰富的锅巴食品显得格外重要。
发明内容：
本发明的目的是提供一种南瓜番茄味锅巴的制作方法，得到一种具有香、脆、酥、色味俱佳营养丰富的锅巴。
本发明采取的技术方案为：
一种南瓜番茄味锅巴的制作方法，其特征在于，包括如下步骤：
（1）制米粉：选择大米用冷水浸泡2-2.5h，加入黄豆粉4-5%、小麦粉2-4%后用沸水蒸煮40-50min，沥去多余的水份待用；
（2）玉米预处理：取新鲜玉米粒用含有0.05%氢氧化钙的碱性溶液，控制水温为30-35℃，浸泡40-50min，取出后晾干备用；
（3）制南瓜粉：选取南瓜洗净蒸煮和玉米粒按照重量比为1：1混合研浆，加入虾皮粉6-8%、魔芋粉2-3%、褐藻胶0.5% 搅拌均匀；
（4）压片：取番茄用打浆机打浆制得的米粉、南瓜粉按照重量配比2：5：3混合，加入适量水揉成面团，置入压片机压成片厚为2-3mm的锅巴片坯；
（5）制产品：将棕榈油升温至185-200℃，放入成形的锅巴片，炸3-4min，呈金黄色捞出，置入烘箱中烘烤，控制温度为2 2 0℃，烘烤3-4min，洒上调味剂即可。
上述步骤（1）中米水重量比优选为1：4。
上述步骤（4）中当熟化米表面粘性不足时，加褐藻胶调合米粉团。
上述步骤（5）中的调味料为：熟牛肉片20份、孜然粉10份、精盐20份、冰糖5份、脱水香菜3份组成。
本发明的有益效果：
本发明的方法制得的锅巴食用方便，充分将南瓜、玉米、西红柿等天然作物加入到锅巴中，充分补充了人体所需要的营养物质，用虾皮粉或海藻类物料达到补钙的含量，易被人体消化吸收，添加的调味料使锅巴膨松酥脆的同时，风味独特，是儿童及老年人极其喜爱的美食。该制备方法简单，易操作，可根据不同的要求，配备不同口味的调味品。
具体实施方式
实施例1
一种南瓜番茄味锅巴的制作方法，其特征在于，包括如下步骤：
（1）制米粉：选择大米用冷水浸泡2h，加入黄豆粉4%、小麦粉2%后，按照米水重量比优选为1：4加入沸水蒸煮40min，沥去多余的水份待用；
（2）玉米预处理：取新鲜玉米粒用含有0.05%氢氧化钙的碱性溶液，控制水温为35℃，浸泡45min，取出后晾干备用；
（3）制南瓜粉：选取南瓜洗净蒸煮和玉米粒按照重量比为1：1混合研浆，加入虾皮粉6%、魔芋粉2、褐藻胶0.5% 搅拌均匀；
（4）压片：取番茄用打浆机打浆制得的米粉、南瓜粉按照重量配比2：5：3混合，加入适量水揉成面团，置入压片机压成片厚为2-3mm的锅巴片坯；
（5）制产品：将棕榈油升温至185℃，放入成形的锅巴片，炸3min，呈金黄色捞出，置入烘箱中烘烤，控制温度为2 2 0℃，烘烤4min，洒上熟牛肉片20份、孜然粉10份、精盐20份、冰糖5份、脱水香菜3份组成的调味剂即可。
实施例2
一种南瓜番茄味锅巴的制作方法，其特征在于，包括如下步骤：
（1）制米粉：选择大米用冷水浸泡2.5h，加入黄豆粉5%、小麦粉4%后，按照米水重量比优选为1：4加入沸水蒸煮50min，沥去多余的水份待用；
（2）玉米预处理：取新鲜玉米粒用含有0.05%氢氧化钙的碱性溶液，控制水温为35℃，浸泡45min，取出后晾干备用；
（3）制南瓜粉：选取南瓜洗净蒸煮和玉米粒按照重量比为1：1混合研浆，加入虾皮粉8%、魔芋粉3%、褐藻胶0.5% 搅拌均匀；
（4）压片：取番茄用打浆机打浆制得的米粉、南瓜粉按照重量配比2：5：3混合，加入适量水揉成面团，置入压片机压成片厚为2-3mm的锅巴片坯；
（5）制产品：将棕榈油升温至200℃，放入成形的锅巴片，炸4min，呈金黄色捞出，置入烘箱中烘烤，控制温度为2 2 0℃，烘烤4min，洒上熟牛肉片20份、孜然粉10份、精盐20份、冰糖5份、脱水香菜3份组成的调味剂即可。
Claims (4)
1.一种南瓜番茄味锅巴的制作方法，其特征在于，包括如下步骤：
（1）制米粉：选择大米用冷水浸泡2-2.5h，加入黄豆粉4-5%、小麦粉2-4%后用沸水蒸煮40-50min，沥去多余的水份待用；
（2）玉米预处理：取新鲜玉米粒用含有0.05%氢氧化钙的碱性溶液，控制水温为30-35℃，浸泡40-50min，取出后晾干备用；
（3）制南瓜粉：选取南瓜洗净蒸煮和玉米粒按照重量比为1：1混合研浆，加入虾皮粉6-8%、魔芋粉2-3%、褐藻胶0.5% 搅拌均匀；
（4）压片：取番茄用打浆机打浆制得的米粉、南瓜粉按照重量配比2：5：3混合，加入适量水揉成面团，置入压片机压成片厚为2-3mm的锅巴片坯；
（5）制产品：将棕榈油升温至185-200℃，放入成形的锅巴片，炸3-4min，呈金黄色捞出，置入烘箱中烘烤，控制温度为2 2 0℃，烘烤3-4min，洒上调味剂即可。
2.根据权利要求1所述的一种南瓜番茄味锅巴的制作方法，其特征在于，所述步骤（1）中米水重量比优选为1：4。
3.根据权利要求1所述的一种南瓜番茄味锅巴的制作方法，其特征在于，所述步骤（4）中当熟化米表面粘性不足时，加褐藻胶调合米粉团。
4.根据权利要求1所述的一种南瓜番茄味锅巴的制作方法，其特征在于，所述步骤（5）中的调味料为：熟牛肉片20份、孜然粉10份、精盐20份、冰糖5份、脱水香菜3份组成。
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| CN105595176A (zh) * | 2015-11-13 | 2016-05-25 | 宁波市鄞州风名工业产品设计有限公司 | 蔬菜锅巴及其制作方法 |
| CN107373372A (zh) * | 2017-09-04 | 2017-11-24 | 合肥家佳乐食品工业有限公司 | 一种锅巴的生产方法 |
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| CN105595176A (zh) * | 2015-11-13 | 2016-05-25 | 宁波市鄞州风名工业产品设计有限公司 | 蔬菜锅巴及其制作方法 |
| CN107373372A (zh) * | 2017-09-04 | 2017-11-24 | 合肥家佳乐食品工业有限公司 | 一种锅巴的生产方法 |
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