CN105053902A - 一种特色土茯苓饼的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种特色土茯苓饼的加工方法,属于食品加工领域。其特征在于:采用淀粉、富强粉、土茯苓粉调糊→烤皮→夹馅→包装的工艺流程。本发明采用的是土茯苓完整的块茎,研磨成粉,辅以山药粉、麦芽淀粉制成饼,制得的成品香甜绵软,营养丰富,并具有解毒除湿、活络筋骨、健脾胃等功效。
Description
技术领域
本发明涉及食品加工领域,尤其是涉及一种特色土茯苓饼的加工方法。
背景技术
土茯苓:百合科多年生常绿攀缘状灌木,《本草正义》记载:土茯苓,利湿去热,能入络,搜剔湿热之蕴毒,其解水银、轻粉毒者,彼以升提收毒上行,而此以渗利下导为务,故专治杨梅毒疮,深入百络,关节疼痛,甚至腐烂,又毒火上行,咽喉痛溃,一切恶症。《纲目》记载:健脾胃,强筋骨,去风湿,利关节,止泄泻。治拘挛骨痛;恶疮痈肿。解汞粉、银朱毒。现代医学研究,土茯苓根茎含皂甙、鞣质、树脂等营养物质,具有解毒除湿、活络筋骨、健脾胃等功效。目前,土茯苓除入药之外,还没加工成面条、粉丝、淀粉等食材,但以含有丰富淀粉的土茯苓为主要原料制成的营养美味的土茯苓饼,市场上并未见到。
发明内容
针对上述土茯苓的市场开发少,本发明的目的提供一种香甜绵软、营养丰富的特色土茯苓饼的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种特色土茯苓饼的加工方法,按如下步骤进行:
(1)和馅:先用蜂蜜调白糖,搅拌均匀后,将桃仁、松仁、杏仁事先粉碎成碎粒状,连同桂花一起加入,调制黏稠适宜做饼馅备用;
(2)烤皮:先将麦芽淀粉、富强粉、山药粉和土茯苓粉调和成稀糊,再将特制的圆形烤模放在火上加热,然后在烤馍的模板内壁薄薄的刷上一层黑芝麻油,在内壁模板上倒入一小勺淀粉稀糊,将烤模在火上稍烤一下,取出后,用剪刀除去毛边再上火烤一下成饼皮;
(3)夹馅:将调配好的馅平铺在一张饼皮上,铺馅时不要将整个馅铺满,铺到饼皮直径的2∕3处,再另取一张饼皮压在馅上,便为成品,保存时注意防潮变软。
(4)包装:用食品包装纸逐块包装即可。
有益效果:本发明采用的是土茯苓完整的块茎,研磨成粉,辅以山药粉、麦芽淀粉制成饼,制得的成品香甜绵软,营养丰富,并具有解毒除湿、活络筋骨、健脾胃等功效。
具体实施方式
实施例1:一种特色土茯苓饼的加工方法,按如下步骤进行:
(1)和馅:先用蜂蜜调冰糖、红糖,搅拌均匀后,将核桃仁、花生仁、杏仁事先粉碎成碎粒状,连同桂花、茉莉一起加入,调制黏稠适宜做饼馅备用;
(2)烤皮:先将玉米淀粉、富强粉、山药粉、芝麻粉和土茯苓粉调和成稀糊,再将特制的圆形烤模放在火上加热,然后在烤馍的模板内壁薄薄的刷上一层黑芝麻油,在内壁模板上倒入一小勺淀粉稀糊,将烤模在火上稍烤一下,取出后,用剪刀除去毛边再上火烤一下成饼皮;
(3)夹馅:将调配好的馅平铺在一张饼皮上,铺馅时不要将整个馅铺满,铺到饼皮直径的1∕2处,再另取一张饼皮压在馅上,便为成品,保存时注意防潮变软。
(4)包装:用食品包装纸逐块包装即可。
实施例2:一种特色土茯苓饼的加工方法,按如下步骤进行:
(1)和馅:先用麦芽糖浆调蔗糖,搅拌均匀后,将瓜子仁、松仁、腰果仁、杏仁事先粉碎成碎粒状,连同凤丹花、玫瑰花一起加入,调制黏稠适宜做饼馅备用;
(2)烤皮:先将麦芽淀粉、富强粉、玄参粉、红豆粉和土茯苓粉调和成稀糊,再将特制的圆形烤模放在火上加热,然后在烤馍的模板内壁薄薄的刷上一层黑芝麻油,在内壁模板上倒入一小勺淀粉稀糊,将烤模在火上稍烤一下,取出后,用剪刀除去毛边再上火烤一下成饼皮;
(3)夹馅:将调配好的馅平铺在一张饼皮上,铺馅时不要将整个馅铺满,铺到饼皮直径的3∕5处,再另取一张饼皮压在馅上,便为成品,保存时注意防潮变软。
(4)包装:用食品包装纸逐块包装即可。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种特色土茯苓饼的加工方法,其特征在于:采用以下步骤:
(1)和馅:先用蜂蜜调白糖,搅拌均匀后,将桃仁、松仁、杏仁事先粉碎成碎粒状,连同桂花一起加入,调制黏稠适宜做饼馅备用;
(2)烤皮:先将麦芽淀粉、富强粉、山药粉和土茯苓粉调和成稀糊,再将特制的圆形烤模放在火上加热,然后在烤馍的模板内壁薄薄的刷上一层黑芝麻油,在内壁模板上倒入一小勺淀粉稀糊,将烤模在火上稍烤一下,取出后,用剪刀除去毛边再上火烤一下成饼皮;
(3)夹馅:将调配好的馅平铺在一张饼皮上,铺馅时不要将整个馅铺满,铺到饼皮直径的2∕3处,再另取一张饼皮压在馅上,便为成品,保存时注意防潮变软;
(4)包装:用食品包装纸逐块包装即可。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108606283A (zh) * | 2018-04-25 | 2018-10-02 | 北京宫御坊食品有限公司 | 一种花香茯苓夹饼及其制备方法 |
CN109601583A (zh) * | 2018-12-27 | 2019-04-12 | 上海市浦东新区公利医院 | 玫瑰百合茯苓饼及其制备方法 |
Citations (1)
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CN104304381A (zh) * | 2014-09-19 | 2015-01-28 | 刘晴 | 一种饼皮及包含该饼皮的茯苓脆饼 |
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CN104304381A (zh) * | 2014-09-19 | 2015-01-28 | 刘晴 | 一种饼皮及包含该饼皮的茯苓脆饼 |
Non-Patent Citations (3)
Title |
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刘培田: "《食用菌深加工新技术》", 30 April 1992, 四川科学技术出版社 * |
王丽: "《中药配伍手册》", 30 June 2013, 华夏出版社 * |
董淑炎: "《小食品生产加工7步赢利·蔬菜卷》", 31 January 2009, 化学工业出版社 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108606283A (zh) * | 2018-04-25 | 2018-10-02 | 北京宫御坊食品有限公司 | 一种花香茯苓夹饼及其制备方法 |
CN109601583A (zh) * | 2018-12-27 | 2019-04-12 | 上海市浦东新区公利医院 | 玫瑰百合茯苓饼及其制备方法 |
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