CN104783077A - 一种肉松酥脆风味蚕豆及其制备方法 - Google Patents
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Abstract
本发明公开了一种肉松酥脆风味蚕豆及其制备方法,其由以下重量份的原料制成:蚕豆200-250、肉松10-12、苏打水适量、蚕蛹蛋白粉8-10、香蕉泥20-25、排骨汤60-100、麦芽糊精8-10、杨梅肉粉18-20、虾壳钱1-3、东紫苏1-2、茯苓2-3、月桂1-2、丁香1-1.5、牛油果15-25、黄秋葵20-22、薏仁油适量、营养添加剂8-10。本发明制得的肉松酥脆风味蚕豆,融合蚕豆、肉松独特风味,肉香浓郁,香浓酥脆,营养丰富均衡,同时添加香蕉、杨梅等营养成分,与中药有益成分协同作用,促进机体代谢,增强机体耐力,强健体质。
Description
技术领域
本发明涉及一种肉松酥脆风味蚕豆及其制备方法,属于食品加工技术领域。
背景技术
蚕豆是人们日常生活中常吃的豆类,蚕豆中含有调节蚕豆大脑和神经组织的重要成分钙、锌、锰、磷脂等,并含有丰富的胆石碱,有增强记忆力的健脑作用。常见的蚕豆的食用方法很多,如煮、炒、油炸,也可浸泡后剥去种皮作炒菜或汤 ;但这些食用方法不能满足人们日益增长的需要,随着人们日常生活水平的不断丰富和提高,对休闲食品的需求日益旺盛。为顺应这种休闲化的发展趋势。本发明提供一种方便快捷、口味丰富、营养保健的休闲风味蚕豆制品,具有广阔的市场前景。
发明内容
本发明的目的在于提供一种肉松酥脆风味蚕豆及其制备方法,迎合更多消费者的需要。
为实现上述目的,本发明采用的技术方案如下:
一种肉松酥脆风味蚕豆,由下述重量份的原料制成:
蚕豆200-250、肉松10-12、苏打水适量、蚕蛹蛋白粉8-10、香蕉泥20-25、排骨汤60-100、麦芽糊精8-10、杨梅肉粉18-20、虾壳钱1-3、东紫苏1-2、茯苓2-3、月桂1-2、丁香1-1.5、牛油果15-25、黄秋葵20-22、薏仁油适量、营养添加剂8-10;
所述的营养添加剂由下述重量份的原料制成:金针菇30-50、茶花粉5-6、芝士粉5-8、黄瓜籽粉4-5、龙牙百合粉3-5、葡萄籽粉5-8、玛卡粉3-4、甜菊糖8-10、红枣醋10-18、卡拉胶4-5、核桃油2-4;
所述的营养添加剂的的制备方法为:a、将金针菇去除根部及老化部分,放入含有1-2%柠檬酸的水中浸洗10-15分钟,捞出沥干后冻干,放入红枣醋中浸润20-30分钟,在50-60℃下蒸制醋汁收干,胶磨成浆,得金针菇浆;b、将茶花粉、黄瓜籽粉、龙牙百合粉、葡萄籽粉、玛卡粉混合,入锅翻炒出香后,加入3-5倍水,加热至微沸,加入甜菊糖、卡拉胶搅拌均匀,在80-90℃下焖炖至浓稠,冷却凝结成胶状,再胶磨成浆,与金针菇浆、核桃油搅拌均匀,经挤出膨化后超微粉碎,即得。
所述的肉松酥脆风味蚕豆的制备方法,包括以下步骤:
(1)、将虾壳钱、东紫苏、茯苓、月桂、丁香混合粉碎,加水煎煮,过滤去渣,滤液继续浓缩至稠状,得浓缩液;
(2)、将蚕豆去皮洗净,热风烘干后入锅,加入浓缩液及适量苏打水淹没蚕豆即可,搅拌浸润20-30分钟,在60-80℃下煮至液汁收干,起锅摊开晾干,待用;
(3)、将牛油果处理得果肉,与黄秋葵一并磨制成浆,与肉松、蚕蛹蛋白粉、香蕉泥、麦芽糊精、杨梅肉粉一并加入到煮至微沸的排骨汤中,搅拌均匀,文火焖至稠滑状,得营养裹浆;
(4)、将晾干蚕豆放入薏仁油中浸润10-15分钟,捞出沥干余油,热风烘干表面后放入营养裹浆内均匀裹制,经滤筛捞出放入烤箱,烤制熟香,即得。
本发明的有益效果:
本发明制得的肉松酥脆风味蚕豆,融合蚕豆、肉松独特风味,肉香浓郁,香浓酥脆,营养丰富均衡,同时添加香蕉、杨梅等营养成分,与中药有益成分协同作用,促进机体代谢,增强机体耐力,强健体质。
具体实施方式
一种肉松酥脆风味蚕豆,由下述重量(斤)的原料制成:
蚕豆250、肉松12、苏打水适量、蚕蛹蛋白粉10、香蕉泥25、排骨汤100、麦芽糊精10、杨梅肉粉20、虾壳钱3、东紫苏2、茯苓3、月桂2、丁香1.5、牛油果25、黄秋葵22、薏仁油适量、营养添加剂10;
所述的营养添加剂由下述重量(斤)的原料制成:金针菇50、茶花粉6、芝士粉8、黄瓜籽粉5、龙牙百合粉5、葡萄籽粉6、玛卡粉4、甜菊糖10、红枣醋18、卡拉胶4、核桃油4;
所述的营养添加剂的的制备方法为:a、将金针菇去除根部及老化部分,放入含有2%柠檬酸的水中浸洗15分钟,捞出沥干后冻干,放入红枣醋中浸润30分钟,在60℃下蒸制醋汁收干,胶磨成浆,得金针菇浆;b、将茶花粉、黄瓜籽粉、龙牙百合粉、葡萄籽粉、玛卡粉混合,入锅翻炒出香后,加入5倍水,加热至微沸,加入甜菊糖、卡拉胶搅拌均匀,在90℃下焖炖至浓稠,冷却凝结成胶状,再胶磨成浆,与金针菇浆、核桃油搅拌均匀,经挤出膨化后超微粉碎,即得。
所述的肉松酥脆风味蚕豆的制备方法,包括以下步骤:
(1)、将虾壳钱、东紫苏、茯苓、月桂、丁香混合粉碎,加水煎煮,过滤去渣,滤液继续浓缩至稠状,得浓缩液;
(2)、将蚕豆去皮洗净,热风烘干后入锅,加入浓缩液及适量苏打水淹没蚕豆即可,搅拌浸润30分钟,在80℃下煮至液汁收干,起锅摊开晾干,待用;
(3)、将牛油果处理得果肉,与黄秋葵一并磨制成浆,与肉松、蚕蛹蛋白粉、香蕉泥、麦芽糊精、杨梅肉粉一并加入到煮至微沸的排骨汤中,搅拌均匀,文火焖至稠滑状,得营养裹浆;
(4)、将晾干蚕豆放入薏仁油中浸润15分钟,捞出沥干余油,热风烘干表面后放入营养裹浆内均匀裹制,经滤筛捞出放入烤箱,烤制熟香,即得。
Claims (2)
1.一种肉松酥脆风味蚕豆,其特征在于是由下述重量份的原料制成:
蚕豆200-250、肉松10-12、苏打水适量、蚕蛹蛋白粉8-10、香蕉泥20-25、排骨汤60-100、麦芽糊精8-10、杨梅肉粉18-20、虾壳钱1-3、东紫苏1-2、茯苓2-3、月桂1-2、丁香1-1.5、牛油果15-25、黄秋葵20-22、薏仁油适量、营养添加剂8-10;
所述的营养添加剂由下述重量份的原料制成:金针菇30-50、茶花粉5-6、芝士粉5-8、黄瓜籽粉4-5、龙牙百合粉3-5、葡萄籽粉5-8、玛卡粉3-4、甜菊糖8-10、红枣醋10-18、卡拉胶4-5、核桃油2-4;
所述的营养添加剂的的制备方法为:a、将金针菇去除根部及老化部分,放入含有1-2%柠檬酸的水中浸洗10-15分钟,捞出沥干后冻干,放入红枣醋中浸润20-30分钟,在50-60℃下蒸制醋汁收干,胶磨成浆,得金针菇浆;b、将茶花粉、黄瓜籽粉、龙牙百合粉、葡萄籽粉、玛卡粉混合,入锅翻炒出香后,加入3-5倍水,加热至微沸,加入甜菊糖、卡拉胶搅拌均匀,在80-90℃下焖炖至浓稠,冷却凝结成胶状,再胶磨成浆,与金针菇浆、核桃油搅拌均匀,经挤出膨化后超微粉碎,即得。
2.一种如权利要求1所述的肉松酥脆风味蚕豆的制备方法,其特征在于包括以下步骤:
(1)、将虾壳钱、东紫苏、茯苓、月桂、丁香混合粉碎,加水煎煮,过滤去渣,滤液继续浓缩至稠状,得浓缩液;
(2)、将蚕豆去皮洗净,热风烘干后入锅,加入浓缩液及适量苏打水淹没蚕豆即可,搅拌浸润20-30分钟,在60-80℃下煮至液汁收干,起锅摊开晾干,待用;
(3)、将牛油果处理得果肉,与黄秋葵一并磨制成浆,与肉松、蚕蛹蛋白粉、香蕉泥、麦芽糊精、杨梅肉粉一并加入到煮至微沸的排骨汤中,搅拌均匀,文火焖至稠滑状,得营养裹浆;
(4)、将晾干蚕豆放入薏仁油中浸润10-15分钟,捞出沥干余油,热风烘干表面后放入营养裹浆内均匀裹制,经滤筛捞出放入烤箱,烤制熟香,即得。
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