CN104982806A - 一种紫菜豆沙米发糕及其制备方法 - Google Patents
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Abstract
本发明公开了一种紫菜豆沙米发糕,其各原料组分之间的重量配比为:粘米粉95-110、生红薯80-90、蛋黄6-10、泥鳅粉5-8、竹盐2-5、竹笋8-12、豆沙12-18、紫菜8-10、鹌鹑蛋6-10、鸭肝7-9、薰衣草1-3、桔梗2-4、山楂2-4、绞股蓝1-3、杜仲1-3、小苏打0.5-1、白糖8-15。本发明工艺中,将腌制后的竹笋、蒸后的鸭肝、蛋黄和豆沙等混合制成粉,使得该米糕中完美融合了豆沙的特殊香味;此外,紫菜、鹧鸪蛋的加入,使得该米糕的营养更加丰富,更加多元化,中药等的添加,使得该米发糕具备了降血压降血脂等保健功效。
Description
技术领域
本发明属于食品加工技术领域,具体是一种紫菜豆沙米发糕及其制备方法。
背景技术
米发糕是汉族传统的大米发酵面点,色泽洁白,绵软甜润,粉肉可口,是夏秋季节应时小吃。具有独特的风味及较高的营养保健功能。
红薯是我国的主要粮食作物之一,具有很高的营养价值和药用价值,它含有丰富的胡萝卜素与抗坏血酸,其蛋白质组成与粘米粉相似,营养价值较高,甘薯淀粉易被人体消化吸收。一般红薯块根中含有60%~80%的水分,10%~30%的淀粉,5%的糖分及少量蛋白质、油脂、纤维素、半纤维素、果胶、灰分等。此外,甘薯中含有丰富的维生素,其淀粉易被人体吸收。
如果将红薯融入到米发糕中,将会大大提高米发糕的营养成分,还能增强米发糕的口感。但是红薯存在难以消化、容易使人胃酸过多的缺陷。
发明内容
本发明的目的在于提供一种紫菜豆沙米发糕及其制备方法。
本发明采用的技术方案如下:
一种紫菜豆沙米发糕,其特征在于:其各原料组分之间的重量配比为:粘米粉95-110、生红薯80-90、蛋黄6-10、泥鳅粉5-8、竹盐2-5、竹笋8-12、豆沙12-18、紫菜8-10、鹌鹑蛋6-10、鸭肝7-9、薰衣草1-3、桔梗2-4、山楂2-4、绞股蓝1-3、杜仲1-3、小苏打0.5-1、白糖8-15。
一种紫菜豆沙米发糕的制备方法,其特征在于包括有以下步骤:
一、将薰衣草、桔梗、山楂、绞股蓝和杜仲混合加水至液面高出物料8-10cm,煎煮1-2小时,过滤得营养滤汁;将紫菜放在清水中浸泡10-20分钟,紫菜泡发后包裹到鹧鸪蛋外,并将鹧鸪蛋放在营养滤汁中煮20-30分钟,捞出,冷却后干燥,研磨成紫菜鹧鸪蛋粉;
二、将竹笋洗净后切块,用竹盐腌制20-30分钟;将鸭肝洗净后切片,将泥鳅粉洒在鸭肝上,搅拌均匀,放在蒸锅上蒸20-40分钟;将腌制后的竹笋、蒸后的鸭肝、蛋黄和豆沙混合搅拌,干燥后研磨成蛋黄豆沙粉;
三、将生红薯放在食盐水中浸泡20-30分钟后,捞出,去皮,加3-8倍的水打浆,得到红薯浆和红薯渣;取一半量的红薯渣和鸡肫皮混合,塞到竹筒中,将竹筒放在火上烤制10-30分钟,取出红薯渣和鸡肫皮的混合物,干燥,粉碎,得到红薯渣粉;
四、将粘米粉、红薯浆、红薯渣粉、小苏打、白糖、紫菜鹧鸪蛋粉和蛋黄豆沙粉混合搅拌,并加入适量的水,得到米面糊,将米面糊倒入30-45℃的恒温水浴锅中,待米面糊发酵到两倍大时,将得到的发酵米面糊倒入模具中,在常压条件下蒸汽气蒸,得到紫菜豆沙米发糕。
红薯里含有一种名叫气化酶的物质,在人的胃肠中能产生大量的胃酸,使人食后烧心、反胃、呕吐酸水。因此,红薯处理前,先用食盐水浸泡可以破坏掉一部分气化酶。另外,最后蒸气可以把剩余的大部分的气化酶破坏掉,有效避免胃酸的产生。
红薯渣中含有大量人体难以消化的粗纤维,而鸡肫皮有健胃消食化滞的功效,两者配合,有助于人体对紫菜豆沙米发糕的吸收消化。
与现有技术相比,本发明的优点是:
本发明工艺中,将腌制后的竹笋、蒸后的鸭肝、蛋黄和豆沙等混合制成粉,使得该米糕中完美融合了豆沙的特殊香味;此外,紫菜、鹧鸪蛋的加入,使得该米糕的营养更加丰富,更加多元化,中药等的添加,使得该米发糕具备了降血压降血脂等保健功效。
具体实施方式
一种紫菜豆沙米发糕,其各原料组分之间的重量为:粘米粉100、生红薯85、蛋黄8、泥鳅粉6、竹盐4、竹笋10、豆沙16、紫菜9、鹌鹑蛋8、鸭肝8、薰衣草2、桔梗3、山楂3、绞股蓝2、杜仲2、小苏打0.8、白糖12。
一种紫菜豆沙米发糕的制备方法,其特征在于包括有以下步骤:
一、将薰衣草、桔梗、山楂、绞股蓝和杜仲混合加水至液面高出物料8-10cm,煎煮1-2小时,过滤得营养滤汁;将紫菜放在清水中浸泡10-20分钟,紫菜泡发后包裹到鹧鸪蛋外,并将鹧鸪蛋放在营养滤汁中煮20-30分钟,捞出,冷却后干燥,研磨成紫菜鹧鸪蛋粉;
二、将竹笋洗净后切块,用竹盐腌制20-30分钟;将鸭肝洗净后切片,将泥鳅粉洒在鸭肝上,搅拌均匀,放在蒸锅上蒸20-40分钟;将腌制后的竹笋、蒸后的鸭肝、蛋黄和豆沙混合搅拌,干燥后研磨成蛋黄豆沙粉;
三、将生红薯放在食盐水中浸泡20-30分钟后,捞出,去皮,加3-8倍的水打浆,得到红薯浆和红薯渣;取一半量的红薯渣和鸡肫皮混合,塞到竹筒中,将竹筒放在火上烤制10-30分钟,取出红薯渣和鸡肫皮的混合物,干燥,粉碎,得到红薯渣粉;
四、将粘米粉、红薯浆、红薯渣粉、小苏打、白糖、紫菜鹧鸪蛋粉和蛋黄豆沙粉混合搅拌,并加入适量的水,得到米面糊,将米面糊倒入30-45℃的恒温水浴锅中,待米面糊发酵到两倍大时,将得到的发酵米面糊倒入模具中,在常压条件下蒸汽气蒸,得到紫菜豆沙米发糕。
Claims (2)
1.一种紫菜豆沙米发糕,其特征在于:其各原料组分之间的重量配比为:粘米粉95-110、生红薯80-90、蛋黄6-10、泥鳅粉5-8、竹盐2-5、竹笋8-12、豆沙12-18、紫菜8-10、鹌鹑蛋6-10、鸭肝7-9、薰衣草1-3、桔梗2-4、山楂2-4、绞股蓝1-3、杜仲1-3、小苏打0.5-1、白糖8-15。
2.根据权利要求1所述一种紫菜豆沙米发糕的制备方法,其特征在于包括有以下步骤:
一、将薰衣草、桔梗、山楂、绞股蓝和杜仲混合加水至液面高出物料8-10cm,煎煮1-2小时,过滤得营养滤汁;将紫菜放在清水中浸泡10-20分钟,紫菜泡发后包裹到鹧鸪蛋外,并将鹧鸪蛋放在营养滤汁中煮20-30分钟,捞出,冷却后干燥,研磨成紫菜鹧鸪蛋粉;
二、将竹笋洗净后切块,用竹盐腌制20-30分钟;将鸭肝洗净后切片,将泥鳅粉洒在鸭肝上,搅拌均匀,放在蒸锅上蒸20-40分钟;将腌制后的竹笋、蒸后的鸭肝、蛋黄和豆沙混合搅拌,干燥后研磨成蛋黄豆沙粉;
三、将生红薯放在食盐水中浸泡20-30分钟后,捞出,去皮,加3-8倍的水打浆,得到红薯浆和红薯渣;取一半量的红薯渣和鸡肫皮混合,塞到竹筒中,将竹筒放在火上烤制10-30分钟,取出红薯渣和鸡肫皮的混合物,干燥,粉碎,得到红薯渣粉;
四、将粘米粉、红薯浆、红薯渣粉、小苏打、白糖、紫菜鹧鸪蛋粉和蛋黄豆沙粉混合搅拌,并加入适量的水,得到米面糊,将米面糊倒入30-45℃的恒温水浴锅中,待米面糊发酵到两倍大时,将得到的发酵米面糊倒入模具中,在常压条件下蒸汽气蒸,得到紫菜豆沙米发糕。
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