CN104886449A - 一种益精明目核桃香粥及其制备方法 - Google Patents
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Abstract
本发明公开了一种益精明目核桃香粥,由下列重量份的原料制成:大米35-38、栗米35-40、营养添加剂4-6、鸭蛋清5-6、菌粉2-3、竹醋液2-3、猪皮6-7、鲜牛奶4-5、炒谷芽2-3、核桃粉7-8、白酒1.3-2、鲜梅花瓣5-7、枇杷核粉3-4、枸杞子4-6、葡萄6-7、罐子草3-4、桂心3.4-4、茯神1-2、锁阳3-4、血竭3-2、鲜金银花瓣3-4;本发明的粥口感丰富,还含有多种保健成分,加入了桂心、锁阳、血竭等成分,具有很好的益精明目、消瘀生肌、补肾抗菌等作用,赋予了本发明粥很好的保健作用。
Description
技术领域
本发明涉及一种保健粥,尤其涉及一种益精明目核桃香粥及其制备方法。
背景技术
粥是我国的传统早餐,多采用稻米、小米或玉米等粮食煮制而成。但现有粥存在原料单一、工艺单一、口感单一、保健功能单一的缺陷,只是单纯的一种食品,无法迎合市场和消费者的需求,因此增加粥所富含的营养价值和保健价值正在成为主题。
发明内容
本发明克服了现有技术中的不足,提供了一种益精明目核桃香粥及其制备方法。
本发明是通过以下技术方案实现的:
一种益精明目核桃香粥,由下列重量份的原料制成:
大米35-38、栗米35-40、营养添加剂4-6、鸭蛋清5-6、菌粉2-3、竹醋液2-3、猪皮6-7、鲜牛奶4-5、炒谷芽2-3、核桃粉7-8、白酒1.3-2、鲜梅花瓣5-7、枇杷核粉3-4、枸杞子4-6、葡萄6-7、罐子草3-4、桂心3.4-4、茯神1-2、锁阳3-4、血竭3-2、鲜金银花瓣3-4;
所述营养添加剂由下列重量份原料制成:
余甘子叶2-2.4、毛冬青2-3.3、郁金1.9-2.8、黄芪叶1-2.1、普洱茶5-6、菠萝粉4-5、蚕豆酱7-8、绿豆糕3-4,生鱼片7-8,橄榄油、细竹筒适量;
制备方法为:(1)将余甘子叶、毛冬青等中草药混合入锅,加4-5倍的水小火熬煮30-40分钟,过滤除渣,得药液;
(2)生鱼片抹菠萝粉兑普洱茶混合腌渍2-3小时,取出晾干,得腌鱼片;
(3)蚕豆酱与绿豆糕混合捣碎,兑橄榄油、药液搅拌均匀成泥状,裹腌鱼片揉成团状,放入细竹筒,直接上火烘烤至出鱼香,取出竹筒内腌鱼片,切碎,即得;
一种益精明目核桃香粥的制备方法,包括以下步骤:
(1)将罐子草、桂心、茯神等中草药加4-5倍的水文火煎煮30-35分钟,过滤分离,得药液;
(2)鲜梅花瓣入锅炸熟,取出沥干待用;猪皮切丁,倒入竹醋液与鲜牛奶的混合液,混合熬煮至干,待用;
(3)炒谷芽烘干磨粉与核桃粉合并,得香粉,枸杞子、葡萄混合洗净去皮,拌入香粉,兑药液混合熬煮,倒入鸭蛋清与白酒的混合物,混合熬煮至糊状,起锅待用;
(4)枇杷核粉、栗米与大米洗净混合倒入锅中,加3-5倍的水,烧煮至粘稠后加入步骤(2)、(3)所得物料及剩余物料,小火继续加热10-15分钟,即得。
本发明的优点是:
本发明的粥口感丰富,还含有多种保健成分,加入了桂心、锁阳、血竭等成分,具有很好的益精明目、消瘀生肌、补肾抗菌等作用,赋予了本发明粥很好的保健作用。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种益精明目核桃香粥,由下列重量份(斤)的原料制成:
大米35、栗米40、营养添加剂4、鸭蛋清5、菌粉2、竹醋液3、猪皮6、鲜牛奶4、炒谷芽3、核桃粉7、白酒1.3、鲜梅花瓣5、枇杷核粉3、枸杞子6、葡萄6、罐子草3、桂心3.4、茯神2、锁阳4、血竭2、鲜金银花瓣4;
所述营养添加剂由下列重量份原料制成:
余甘子叶2.4、毛冬青3.3、郁金2.8、黄芪叶2.1、普洱茶6、菠萝粉4、蚕豆酱7、绿豆糕3,生鱼片8,橄榄油、细竹筒适量;
制备方法为:(1)将余甘子叶、毛冬青等中草药混合入锅,加5倍的水小火熬煮30分钟,过滤除渣,得药液;
(2)生鱼片抹菠萝粉兑普洱茶混合腌渍2小时,取出晾干,得腌鱼片;
(3)蚕豆酱与绿豆糕混合捣碎,兑橄榄油、药液搅拌均匀成泥状,裹腌鱼片揉成团状,放入细竹筒,直接上火烘烤至出鱼香,取出竹筒内腌鱼片,切碎,即得;
一种益精明目核桃香粥的制备方法,包括以下步骤:
(1)将罐子草、桂心、茯神等中草药加4倍的水文火煎煮35分钟,过滤分离,得药液;
(2)鲜梅花瓣入锅炸熟,取出沥干待用;猪皮切丁,倒入竹醋液与鲜牛奶的混合液,混合熬煮至干,待用;
(3)炒谷芽烘干磨粉与核桃粉合并,得香粉,枸杞子、葡萄混合洗净去皮,拌入香粉,兑药液混合熬煮,倒入鸭蛋清与白酒的混合物,混合熬煮至糊状,起锅待用;
(4)枇杷核粉、栗米与大米洗净混合倒入锅中,加5倍的水,烧煮至粘稠后加入步骤(2)、(3)所得物料及剩余物料,小火继续加热15分钟,即得。
Claims (2)
1.一种益精明目核桃香粥,其特征在于由以下重量份的原料制成:
大米35-38、栗米35-40、营养添加剂4-6、鸭蛋清5-6、菌粉2-3、竹醋液2-3、猪皮6-7、鲜牛奶4-5、炒谷芽2-3、核桃粉7-8、白酒1.3-2、鲜梅花瓣5-7、枇杷核粉3-4、枸杞子4-6、葡萄6-7、罐子草3-4、桂心3.4-4、茯神1-2、锁阳3-4、血竭3-2、鲜金银花瓣3-4;
所述营养添加剂由下列重量份原料制成:
余甘子叶2-2.4、毛冬青2-3.3、郁金1.9-2.8、黄芪叶1-2.1、普洱茶5-6、菠萝粉4-5、蚕豆酱7-8、绿豆糕3-4,生鱼片7-8,橄榄油、细竹筒适量;
制备方法为:(1)将余甘子叶、毛冬青等中草药混合入锅,加4-5倍的水小火熬煮30-40分钟,过滤除渣,得药液;
(2)生鱼片抹菠萝粉兑普洱茶混合腌渍2-3小时,取出晾干,得腌鱼片;
(3)蚕豆酱与绿豆糕混合捣碎,兑橄榄油、药液搅拌均匀成泥状,裹腌鱼片揉成团状,放入细竹筒,直接上火烘烤至出鱼香,取出竹筒内腌鱼片,切碎,即得。
2.根据权利要求1所述的一种益精明目核桃香粥的制备方法,其特征在于包括以下步骤:
(1)将罐子草、桂心、茯神等中草药加4-5倍的水文火煎煮30-35分钟,过滤分离,得药液;
(2)鲜梅花瓣入锅炸熟,取出沥干待用;猪皮切丁,倒入竹醋液与鲜牛奶的混合液,混合熬煮至干,待用;
(3)炒谷芽烘干磨粉与核桃粉合并,得香粉,枸杞子、葡萄混合洗净去皮,拌入香粉,兑药液混合熬煮,再倒入鸭蛋清与白酒的混合物,混合熬煮至糊状,起锅待用;
(4)枇杷核粉、栗米与大米洗净混合倒入锅中,加3-5倍的水,烧煮至粘稠后加入步骤(2)、(3)所得物料及剩余物料,小火继续加热10-15分钟,即得。
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CN103689444A (zh) * | 2013-11-26 | 2014-04-02 | 明光市海春米业有限公司 | 一种槐花香大米及其制备方法 |
CN103976274A (zh) * | 2014-04-15 | 2014-08-13 | 柳培健 | 一种猪肉黑米粥及其制备方法 |
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CN103976274A (zh) * | 2014-04-15 | 2014-08-13 | 柳培健 | 一种猪肉黑米粥及其制备方法 |
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