CN104605242A - 苋菜玉米鲜竹叶清火即食粥及其制备方法 - Google Patents
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Abstract
本发明公开了一种苋菜玉米鲜竹叶清火即食粥,由以下重量份的原料制成:糯米180-190、鲜竹叶10-11、菠萝汁9-10、人心果7-8、栗子8-10、玉米粒13-15、大枣粉8-9、高粱粉5-6、扁豆8-9、苋菜12-13、醋蛋液3-4、甲鱼5-6、桂花蜜6-8、竹茹1.2-1.5、当归1-1.3、生地0.9-1、忍冬藤0.8-1、营养添加液10-11、盐和水适量。本发明的鲜竹叶清火即食粥的原料有鲜竹叶、菠萝汁、人心果、大枣粉、甲鱼等,各种蔬果和肉类食物使得本发明具有丰富的碳水化合物、维生素、矿物质、有机酸、氨基酸,纤维素等营养成分,营养全面,营养价值高,且口感好,具有浓郁的玉米果香味。
Description
技术领域
本发明涉及速食类食品及其加工工艺技术领域,主要是苋菜玉米鲜竹叶清火即食粥及其制备方法。
背景技术
随着社会经济的快速发展,即食粥也大量出现在市场上,其主要是包装简易且卫生,方便保存时间长、也便于携带,食用非常方便,可直接食用。但现有市场上的即食粥种类不多,味道也单一,更不要说营养不均衡,长期食用影响人体健康,且随着生活水平的提高,人们对健康的关注越来越多,需要有能富含碳水化合物、维生素、矿物质、有机酸、氨基酸等营养成分的即食粥,用以补充人体代谢所需营养。
竹叶是中医一味传统的清热解毒药,被中华人民共和国卫生部批准列入"药,食两用的天然植物",竹叶提取物有效成分包括黄酮、酚酮、蒽醌、内酯、多糖、氨基酸、微量元素等,具有优良的抗自由基、抗氧化、抗衰老、抗疲劳、降血脂、预防心脑血管疾病、保护肝脏、扩张毛细血管、疏通微循环、活化大脑、促进记忆、改善睡眠、抗癌症、美化肌肤等功效。
发明内容
本发明为了弥补已有技术的缺陷,提供了一种苋菜玉米鲜竹叶清火即食粥及其制备方法。
本发明是通过以下技术方案实现的:
一种苋菜玉米鲜竹叶清火即食粥,其特征在于,由以下重量份的原料制成:
糯米180-190、鲜竹叶10-11、菠萝汁9-10、人心果7-8、栗子8-10、玉米粒13-15、大枣粉8-9、高粱粉5-6、扁豆8-9、苋菜12-13、醋蛋液3-4、甲鱼5-6、桂花蜜6-8、竹茹1.2-1.5、当归1-1.3、生地0.9-1、忍冬藤0.8-1、营养添加液10-11、盐和水适量;
所述的营养添加液,由以下重量份原料制成:
豌豆芽12-13、龟胶5-6、酸梅汤8-10、粗制苦荞饼4-5、桂花2-2.3、猪排骨5-6、香橙皮3-4、黑布林9-10、茼蒿8-9、熟地0.7-0.9、肉苁蓉0.8-1、丝瓜络0.7-0.8和水适量;
所述的营养添加剂的制备方法:
(1)将熟地、肉苁蓉、丝瓜络混在一起,加入5-6倍的水水提2-3次,过滤取中药提取液;
(2)将桂花与猪排骨先用水焖煮,煮沸后取出猪排骨,并将其沥去水分烘干,再将猪排骨与香橙皮及步骤1的中药提取液一起,加5-6倍水炖煮,煮沸后取汤汁,将汤汁待用;另外将茼蒿、豌豆芽在沸水中汆烫10-15后捞起,而后捣碎茼蒿和豌豆芽,过滤掉菜渣,取其菜汁,最后将菜汁与步骤2的汤汁混合后加热浓缩,取浓缩液;
(3)将龟胶捣碎后与黑布林、粗制苦荞饼、酸梅汤一起研磨成浆,取浆液,将浆液与步骤2的浓缩液混合搅拌均匀。
所述的一种苋菜玉米鲜竹叶清火即食粥的制备方法,其特征在于,包括以下步骤:
(1)将竹茹、当归、生地、忍冬藤混在一起,加水水提,过滤取中药水提液;
(2)先将甲鱼剁碎后与醋蛋液一起加水焖煮,煮沸后捞出甲鱼,再将其与步骤1的中药水提液一起,加水煮,煮沸后将剁碎的栗子与玉米粒也拌入其中,继续炖煮,直至甲鱼肉煮烂,而后静置冷却;
(3)将扁豆、苋菜剁碎后再在油锅中炒熟,而后将炒熟的物料混合到步骤2所得的物料内,搅拌均匀后静置;
(4)将大枣粉与高粱粉混合成混合粉,而后在混合粉内冲入沸水勾兑,并且将其保持在保温状态待用;
(5)将鲜竹叶洗净、烘干、磨碎后与糯米混在一起,在锅中加9-10倍水焖煮,煮沸后将步骤4勾兑的混合粉倒入锅内继续煮,在煮熟成粥状后将步骤3最后所得的物料也倒入锅中,同时将榨成汁的人心果与菠萝汁及桂花蜜、营养添加液也一齐拌入锅中,加盐搅拌均匀后继续加热5-10分钟,最后静置冷却。
本发明的优点是:
本发明的苋菜玉米鲜竹叶清火即食粥的原料有鲜竹叶、菠萝汁、人心果、大枣粉、甲鱼等,各种蔬果和肉类食物使得本发明具有丰富的碳水化合物、维生素、矿物质、有机酸、氨基酸,纤维素等营养成分,营养全面,营养价值高,且口感好,具有浓郁的玉米果香味。
具体实施方式
一种苋菜玉米鲜竹叶清火即食粥,由以下重量份的原料制成:
糯米180-190、鲜竹叶10-11、菠萝汁9-10、人心果7-8、栗子8-10、玉米粒13-15、大枣粉8-9、高粱粉5-6、扁豆8-9、苋菜12-13、醋蛋液3-4、甲鱼5-6、桂花蜜6-8、竹茹1.2-1.5、当归1-1.3、生地0.9-1、忍冬藤0.8-1、营养添加液10-11、盐和水适量;
所述的营养添加液,由以下重量份原料制成:
豌豆芽12-13、龟胶5-6、酸梅汤8-10、粗制苦荞饼4-5、桂花2-2.3、猪排骨5-6、香橙皮3-4、黑布林9-10、茼蒿8-9、熟地0.7-0.9、肉苁蓉0.8-1、丝瓜络0.7-0.8和水适量;
所述的营养添加剂的制备方法:
(1)将熟地、肉苁蓉、丝瓜络混在一起,加入5-6倍的水水提2-3次,过滤取中药提取液;
(2)将桂花与猪排骨先用水焖煮,煮沸后取出猪排骨,并将其沥去水分烘干,再将猪排骨与香橙皮及步骤1的中药提取液一起,加5-6倍水炖煮,煮沸后取汤汁,将汤汁待用;另外将茼蒿、豌豆芽在沸水中汆烫10-15后捞起,而后捣碎茼蒿和豌豆芽,过滤掉菜渣,取其菜汁,最后将菜汁与步骤2的汤汁混合后加热浓缩,取浓缩液;
(3)将龟胶捣碎后与黑布林、粗制苦荞饼、酸梅汤一起研磨成浆,取浆液,将浆液与步骤2的浓缩液混合搅拌均匀。
一种苋菜玉米鲜竹叶清火即食粥的制备方法,包括以下步骤:
(1)将竹茹、当归、生地、忍冬藤混在一起,加水水提,过滤取中药水提液;
(2)先将甲鱼剁碎后与醋蛋液一起加水焖煮,煮沸后捞出甲鱼,再将其与步骤1的中药水提液一起,加水煮,煮沸后将剁碎的栗子与玉米粒也拌入其中,继续炖煮,直至甲鱼肉煮烂,而后静置冷却;
(3)将扁豆、苋菜剁碎后再在油锅中炒熟,而后将炒熟的物料混合到步骤2所得的物料内,搅拌均匀后静置;
(4)将大枣粉与高粱粉混合成混合粉,而后在混合粉内冲入沸水勾兑,并且将其保持在保温状态待用;
(5)将鲜竹叶洗净、烘干、磨碎后与糯米混在一起,在锅中加9-10倍水焖煮,煮沸后将步骤4勾兑的混合粉倒入锅内继续煮,在煮熟成粥状后将步骤3最后所得的物料也倒入锅中,同时将榨成汁的人心果与菠萝汁及桂花蜜、营养添加液也一齐拌入锅中,加盐搅拌均匀后继续加热5-10分钟,最后静置冷却。
Claims (2)
1.一种苋菜玉米鲜竹叶清火即食粥,其特征在于,由以下重量份的原料制成:
糯米180-190、鲜竹叶10-11、菠萝汁9-10、人心果7-8、栗子8-10、玉米粒13-15、大枣粉8-9、高粱粉5-6、扁豆8-9、苋菜12-13、醋蛋液3-4、甲鱼5-6、桂花蜜6-8、竹茹1.2-1.5、当归1-1.3、生地0.9-1、忍冬藤0.8-1、营养添加液10-11、盐和水适量;
所述的营养添加液,由以下重量份原料制成:
豌豆芽12-13、龟胶5-6、酸梅汤8-10、粗制苦荞饼4-5、桂花2-2.3、猪排骨5-6、香橙皮3-4、黑布林9-10、茼蒿8-9、熟地0.7-0.9、肉苁蓉0.8-1、丝瓜络0.7-0.8和水适量;
所述的营养添加剂的制备方法:
(1)将熟地、肉苁蓉、丝瓜络混在一起,加入5-6倍的水水提2-3次,过滤取中药提取液;
(2)将桂花与猪排骨先用水焖煮,煮沸后取出猪排骨,并将其沥去水分烘干,再将猪排骨与香橙皮及步骤1的中药提取液一起,加5-6倍水炖煮,煮沸后取汤汁,将汤汁待用;另外将茼蒿、豌豆芽在沸水中汆烫10-15后捞起,而后捣碎茼蒿和豌豆芽,过滤掉菜渣,取其菜汁,最后将菜汁与步骤2的汤汁混合后加热浓缩,取浓缩液;
(3)将龟胶捣碎后与黑布林、粗制苦荞饼、酸梅汤一起研磨成浆,取浆液,将浆液与步骤2的浓缩液混合搅拌均匀。
2.根据权利要求1所述的一种苋菜玉米鲜竹叶清火即食粥的制备方法,其特征在于,包括以下步骤:
(1)将竹茹、当归、生地、忍冬藤混在一起,加水水提,过滤取中药水提液;
(2)先将甲鱼剁碎后与醋蛋液一起加水焖煮,煮沸后捞出甲鱼,再将其与步骤1的中药水提液一起,加水煮,煮沸后将剁碎的栗子与玉米粒也拌入其中,继续炖煮,直至甲鱼肉煮烂,而后静置冷却;
(3)将扁豆、苋菜剁碎后再在油锅中炒熟,而后将炒熟的物料混合到步骤2所得的物料内,搅拌均匀后静置;
(4)将大枣粉与高粱粉混合成混合粉,而后在混合粉内冲入沸水勾兑,并且将其保持在保温状态待用;
(5)将鲜竹叶洗净、烘干、磨碎后与糯米混在一起,在锅中加9-10倍水焖煮,煮沸后将步骤4勾兑的混合粉倒入锅内继续煮,在煮熟成粥状后将步骤3最后所得的物料也倒入锅中,同时将榨成汁的人心果与菠萝汁及桂花蜜、营养添加液也一齐拌入锅中,加盐搅拌均匀后继续加热5-10分钟,最后静置冷却。
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