CN105394570A - 一种暖身活血健胃劲弹紫糯米糕及其制备方法 - Google Patents
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Abstract
本发明公开了一种暖身活血健胃劲弹紫糯米糕及其制备方法,其特征是由下列重量份原料组成:紫糯米300-350、糯米200-220、脱脂大豆蛋白50-60、鸡头米100-110、芒果泥30-35、白酒50-60、鱼露25-30、料酒18-20、泡桐花8-9、玉米须粉5-6、葛根多糖3-3.5、羊骨300-350、白菜50-60、生姜片13-15、枸杞叶5-6、鲜槐花30-35、紫苏10-12、苹果醋20-23。本发明的一种暖身活血健胃劲弹紫糯米糕,其有效成分具有活血、增强免疫力、暖胃、降血糖、排毒、软化血管、生津润燥等保健功效。
Description
技术领域
本发明涉及糯米糕技术领域,尤其涉及一种暖身活血健胃劲弹紫糯米糕及其制备方法。
背景技术
年糕是中国人喜欢的一种食品,在手工制作年糕过程中,先将大米浸泡数小时后捞起沥干水份,然后用石磨人工研磨成米粉、将米粉装入蒸笼桶中蒸炊至熟、熟米粉倒入石臼内,以石(木)杵重复舂捣糕坯使至密实、将捣实的热年糕坯切成小块,用手掌将热年糕块重复揉合挤压使其富有韧性,然后趁热将其搓成或模压成所需的年糕条或压成饼状包裹菜肴直接食用。手工制作方式的优点为:低速低温研磨米粉能保留大米中的维生素、微量元素、活性营养物质,营养价值完整。保留了大米的自然香味、韧性口感好。但其缺点是:不卫生、劳动强度大。
现有技术中通过机械加工替代手工加工,其具体步骤如下:将大米浸泡数小时后捞起沥干水份,用电动研磨机磨成米粉,将米粉上蒸笼桶中蒸炊至熟,熟米粉倒入年糕机,通过年糕机的螺旋挤压挤出并形成条状年糕,然后切割分段。但其缺点是:一.电动研磨机在研米粉时转速快温度高,造成米胚中的维生素等微量元素受损;二.年糕机的螺旋挤压过程使得熟米粉内部支链淀粉纤维断裂。机器加工过程造成营养成分大量流失,导致机制年糕缺少大米的自然香味、口感差。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种暖身活血健胃劲弹紫糯米糕。
本发明是通过以下技术方案实现的:
一种暖身活血健胃劲弹紫糯米糕,是由下列重量份原料组成:
紫糯米300-350、糯米200-220、脱脂大豆蛋白50-60、鸡头米100-110、芒果泥30-35、白酒50-60、鱼露25-30、料酒18-20、泡桐花8-9、玉米须粉5-6、葛根多糖3-3.5、羊骨300-350、白菜50-60、生姜片13-15、枸杞叶5-6、鲜槐花30-35、紫苏10-12、苹果醋20-23。
所述的一种暖身活血健胃劲弹紫糯米糕,是由下列步骤制成的:
1)、将紫糯米、糯米、鸡头米用清水淘洗2-3次,然后加入等量水浸泡2-3小时,然后控出多余水分,加入白酒,掺和均匀,保鲜密封15-20分钟;
2)、将步骤1所得物低温水磨成浆,过60-80目筛,滞留物继续进行水磨,所得浆液静置沉淀,除去上清液,将沉淀物通风干燥,至其含水量达到5-7%时,碾碎并过80-100目筛;
3)、将羊骨用开水烫焯去除淤血,滤除多余水分,加入料酒、生姜片、苹果醋,于4-6℃低温冷藏25-30分钟;
4)、将泡桐花、玉米须粉、枸杞叶、紫苏、白菜混合,加入12-15倍量水,加热熬煮35-50分钟,再加入步骤3所得物,加入3-5倍量水,放上蒸笼,加热煮至10-15分钟,将步骤2所得物与脱脂大豆蛋白、鲜槐花、鱼露混合均匀,平铺入蒸笼,蒸制30-35分钟;
5)、将步骤4所蒸得糯米混合物取出捶打35-50分钟,使其富有弹性,然后将其做成鸡蛋大小的糯米团,疏松排列入酱缸,并将步骤4所熬制的汤汁浇至其上,密封浸至1-2天;
6)、将步骤5所得物从酱缸取出,高温灭菌15-20分钟,将其与芒果泥、葛根多糖混合,压制成8-12毫米厚的薄片,然后再等距切制,分装密封低温保存。
本发明的优点是:
1、本发明选择低速低温研磨米粉能保留大米中的维生素、微量元素、活性营养物质,营养价值完整,同时保留了糯米的自然香味、韧性口感好。
2、本发明将紫糯米、糯米、鸡头米按照特定比例进行搭配,同时选用羊骨汤熏蒸,不仅丰富食品色泽,增加口感,更加丰富营养,营养更加均衡,将羊骨经开水烫焯去除淤血,初步处理并去腥,料酒、生姜片和苹果醋腌制羊骨,再次去腥膻味,而且苹果醋所含果酸,可将羊骨中不宜溶于水的营养成分,分解出来,使汤味更浓。
3、本发明的一种暖身活血健胃劲弹紫糯米糕,其有效成分具有活血、增强免疫力、暖胃、降血糖、排毒、软化血管、生津润燥等保健功效。
具体实施方式
一种暖身活血健胃劲弹紫糯米糕,是由下列重量份原料组成:
紫糯米300、糯米200、脱脂大豆蛋白50、鸡头米100、芒果泥30、白酒50、鱼露25、料酒18、泡桐花8、玉米须粉5、葛根多糖3、羊骨300、白菜50、生姜片13、枸杞叶5、鲜槐花30、紫苏10、苹果醋20。
所述的一种暖身活血健胃劲弹紫糯米糕,是由下列步骤制成的:
1)、将紫糯米、糯米、鸡头米用清水淘洗2次,然后加入等量水浸泡2小时,然后控出多余水分,加入白酒,掺和均匀,保鲜密封15分钟;
2)、将步骤1所得物低温水磨成浆,过60目筛,滞留物继续进行水磨,所得浆液静置沉淀,除去上清液,将沉淀物通风干燥,至其含水量达到5%时,碾碎并过80目筛;
3)、将羊骨用开水烫焯去除淤血,滤除多余水分,加入料酒、生姜片、苹果醋,于4℃低温冷藏25分钟;
4)、将泡桐花、玉米须粉、枸杞叶、紫苏、白菜混合,加入12倍量水,加热熬煮35分钟,再加入步骤3所得物,加入3倍量水,放上蒸笼,加热煮至10分钟,将步骤2所得物与脱脂大豆蛋白、鲜槐花、鱼露混合均匀,平铺入蒸笼,蒸制30分钟;
5)、将步骤4所蒸得糯米混合物取出捶打35分钟,使其富有弹性,然后将其做成鸡蛋大小的糯米团,疏松排列入酱缸,并将步骤4所熬制的汤汁浇至其上,密封浸至1天;
6)、将步骤5所得物从酱缸取出,高温灭菌15分钟,将其与芒果泥、葛根多糖混合,压制成8毫米厚的薄片,然后再等距切制,分装密封低温保存。
Claims (2)
1.一种暖身活血健胃劲弹紫糯米糕,其特征在于是由下列重量份原料组成:
紫糯米300-350、糯米200-220、脱脂大豆蛋白50-60、鸡头米100-110、芒果泥30-35、白酒50-60、鱼露25-30、料酒18-20、泡桐花8-9、玉米须粉5-6、葛根多糖3-3.5、羊骨300-350、白菜50-60、生姜片13-15、枸杞叶5-6、鲜槐花30-35、紫苏10-12、苹果醋20-23。
2.根据权利要求1所述的一种暖身活血健胃劲弹紫糯米糕,其特征在于是由下列步骤制成的:
1)、将紫糯米、糯米、鸡头米用清水淘洗2-3次,然后加入等量水浸泡2-3小时,然后控出多余水分,加入白酒,掺和均匀,保鲜密封15-20分钟;
2)、将步骤1所得物低温水磨成浆,过60-80目筛,滞留物继续进行水磨,所得浆液静置沉淀,除去上清液,将沉淀物通风干燥,至其含水量达到5-7%时,碾碎并过80-100目筛;
3)、将羊骨用开水烫焯去除淤血,滤除多余水分,加入料酒、生姜片、苹果醋,于4-6℃低温冷藏25-30分钟;
4)、将泡桐花、玉米须粉、枸杞叶、紫苏、白菜混合,加入12-15倍量水,加热熬煮35-50分钟,再加入步骤3所得物,加入3-5倍量水,放上蒸笼,加热煮至10-15分钟,将步骤2所得物与脱脂大豆蛋白、鲜槐花、鱼露混合均匀,平铺入蒸笼,蒸制30-35分钟;
5)、将步骤4所蒸得糯米混合物取出捶打35-50分钟,使其富有弹性,然后将其做成鸡蛋大小的糯米团,疏松排列入酱缸,并将步骤4所熬制的汤汁浇至其上,密封浸至1-2天;
6)、将步骤5所得物从酱缸取出,高温灭菌15-20分钟,将其与芒果泥、葛根多糖混合,压制成8-12毫米厚的薄片,然后再等距切制,分装密封低温保存。
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CN105831722A (zh) * | 2016-04-18 | 2016-08-10 | 合肥市农泰农业科技有限公司 | 一种散瘀止痛健胃消炎米饭味增乳化营养包及其制备方法 |
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