CN105581233A - 一种香辣凉粉 - Google Patents
一种香辣凉粉 Download PDFInfo
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- CN105581233A CN105581233A CN201510999066.0A CN201510999066A CN105581233A CN 105581233 A CN105581233 A CN 105581233A CN 201510999066 A CN201510999066 A CN 201510999066A CN 105581233 A CN105581233 A CN 105581233A
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 14
- 239000008274 jelly Substances 0.000 title claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 240000000467 Carum carvi Species 0.000 claims abstract description 13
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 13
- 235000013717 Houttuynia Nutrition 0.000 claims abstract description 13
- 240000000691 Houttuynia cordata Species 0.000 claims abstract description 13
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000003672 processing method Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 11
- 240000008574 Capsicum frutescens Species 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 235000020265 peanut milk Nutrition 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 241000758794 Asarum Species 0.000 abstract 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 3
- 239000006002 Pepper Substances 0.000 abstract 3
- 241000722363 Piper Species 0.000 abstract 3
- 235000016761 Piper aduncum Nutrition 0.000 abstract 3
- 235000017804 Piper guineense Nutrition 0.000 abstract 3
- 235000008184 Piper nigrum Nutrition 0.000 abstract 3
- 235000008216 herbs Nutrition 0.000 abstract 3
- 235000020195 rice milk Nutrition 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 5
- 235000015111 chews Nutrition 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Cereal-Derived Products (AREA)
Abstract
本发明公开了一种香辣凉粉,由下列组份按质量配比制成,优质大米20—25份,鱼腥草5—7份,香菜3—5份,辣椒1—2份,花椒1—2份??食盐0.8—1.2份;加工方法:将鱼腥草、香菜、辣椒、花椒洗净;烘干后用粉粹机打成粉;将上述大米用山泉水浸泡2-3小时后磨成米浆;按上述质量配比,将上述米浆和鱼腥草、香菜、辣椒、花椒打成的粉倒入锅内加热搅拌,同时再加入适量盐,持继加温30—40分钟,然后将煮熟的浆液倒进全自动包装机内进行热封计量抽真空包装。本发明在生产工艺过程中不添加任何防腐剂及人工色素,对生产的产品无任何污染,全程是全封闭生产、达到绿色环保的作用,是当前人们生活所追求的营养、环保的食品。
Description
技术领域
本发明涉及一种特色食品,尤其是一种香辣凉粉。
背景技术
随着人类文明发展和社会进步,生活质量不断提高,人们的膳食结构也在翻新变化,绿色食品、无公害蔬菜、有机食品在消费市场不断增大份额,且具有大的发展空间。人们在不断开发新的特色品种,这些特色食品,既满足人们的需求,同时获取良好的社会效益和经济效益。
而现有的凉粉由淀粉制成,食用时只能通过佐料带来香辣味感,而佐料只能附在凉粉的表面,这样在嘴嚼过程中,越嚼香味越淡,不能满足人们越来越高的对食物口感的要求。
发明内容
针对现有技术的不足之处,本发明旨在提供一种香辣凉粉,该凉粉在嘴嚼的过程中具有特色清香,香味越嚼越浓还,可以作为农家乐特色食品,满足人们的需求。
一种香辣凉粉,由下列组份按质量配比制成,
优质大米20—25份,鱼腥草5—7份,香菜3—5份,辣椒1—2份,花椒1—2份食盐0.8—1.2份;
加工方法:
1将鱼腥草、香菜、辣椒、花椒洗净;烘干后用粉粹机打成粉;
2将上述大米用山泉水浸泡2-3小时后磨成米浆;
3按上述质量配比,将上述米浆和鱼腥草、香菜、辣椒、花椒打成的粉倒入锅内加热搅拌,同时再加入适量盐,持继加温30—40分钟,然后将煮熟的浆液倒进全自动包装机内进行热封计量抽真空包装。
食用方法:将上述香辣凉粉切成条状或者块状,然后配以少许酱油、醋、辣椒油、蒜汁、姜末、香葱,在嚼的过程中,香辣凉粉带有鱼腥草和香菜混合后特有香味,越嚼香味越浓,又具有韧性,口感滑润,老少皆适合。
本发明在生产工艺过程中不添加任何防腐剂及人工色素,对生产的产品无任何污染,全程是全封闭生产、达到绿色环保的作用,是当前人们生活所追求的营养、环保的食品。
具体实施方式
实施例1,
一种香辣凉粉,由下列组份按质量配比制成,
优质大米20千克,鱼腥草6千克,香菜4千克,辣椒1千克,花椒1.5千克;
加工方法:
1将鱼腥草、香菜、辣椒、花椒洗净;烘干后用粉粹机打成粉;
2将上述大米用山泉水浸泡3小时后磨成米浆;
3按上述质量配比,将上述米浆和鱼腥草、香菜、辣椒、花椒打成的粉倒入锅内加热搅拌,同时再加入1千克食盐,持继加温30分钟,然后将煮熟的浆液倒进全自动包装机内进行热封计量抽真空包装。
Claims (1)
1.一种香辣凉粉,其特征在于由下列组份按质量配比制成,
优质大米20—25份,鱼腥草5—7份,香菜3—5份,辣椒1—2份,花椒1—2份食盐0.8—1.2份;
加工方法:
1)将鱼腥草、香菜、辣椒、花椒洗净;烘干后用粉粹机打成粉;
2)将上述大米用山泉水浸泡2-3小时后磨成米浆;
3)按上述质量配比,将上述米浆和鱼腥草、香菜、辣椒、花椒打成的粉倒入锅内加热搅拌,同时再加入适量盐,持继加温30—40分钟,然后将煮熟的浆液倒进全自动包装机内进行热封计量抽真空包装。
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CN201510999066.0A CN105581233A (zh) | 2015-12-28 | 2015-12-28 | 一种香辣凉粉 |
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CN201510999066.0A CN105581233A (zh) | 2015-12-28 | 2015-12-28 | 一种香辣凉粉 |
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CN201510999066.0A Pending CN105581233A (zh) | 2015-12-28 | 2015-12-28 | 一种香辣凉粉 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106307475A (zh) * | 2016-08-17 | 2017-01-11 | 李小兵 | 葡萄酒凉粉及其制备方法 |
CN106360713A (zh) * | 2016-08-31 | 2017-02-01 | 甘肃省治沙研究所 | 一种沙米凉粉的制作方法 |
-
2015
- 2015-12-28 CN CN201510999066.0A patent/CN105581233A/zh active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106307475A (zh) * | 2016-08-17 | 2017-01-11 | 李小兵 | 葡萄酒凉粉及其制备方法 |
CN106360713A (zh) * | 2016-08-31 | 2017-02-01 | 甘肃省治沙研究所 | 一种沙米凉粉的制作方法 |
CN106360713B (zh) * | 2016-08-31 | 2019-11-22 | 甘肃省治沙研究所 | 一种沙米凉粉的制作方法 |
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