CN105918855A - 鳝鱼补气养血红枣果糕及其制备方法 - Google Patents
鳝鱼补气养血红枣果糕及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种鳝鱼补气养血红枣果糕，其特征在于由以下重量份原料制成：糯米500‑550、红枣300‑350、蛋清200‑240、果胶酶1‑2、牛奶400‑450、乳酸菌0.5‑1、柠檬酸0.8‑0.9、鳝鱼肉60‑65、苹果酸0.5‑0.6、蔗糖20‑24、薄荷汁9‑10、葡萄干5‑6、葡萄酒250‑260。本发明口味细腻，红枣营养能充分溶解出来，且糯米具有茶清香，酸甜适中，香味浓郁。
Description
技术领域
本发明属于食品加工技术领域，涉及一种果糕，尤其涉及一种鳝鱼补气养血红枣果糕。
背景技术
红枣是一种药用和营养价值极高的果品。鲜枣甜酸可口，含有丰富的蛋白质、氨基酸、糖、维生素及微量元素等。尤其是 Vc、Vp(芦丁 )含量很高，其它如维生素 B1、B1、A、尼克酸等也很丰富。近代科学研究发现，Vp 对预防癌症和老年高血压有一定疗效。另外，红枣中含有大枣多糖、环磷酸酰苷(c AM P)和环磷酸鸟苷 (c GM P)。红枣多糖具有明显的抗补活性和促进淋巴细胞增殖的作用，能控制细胞分裂和分化，调节细胞的生长和衰老。cAM P和cGM P具有抑制癌细胞增长和促进癌细胞转换为正常细胞的能力，对防治冠心病也有一定的疗效。近年来我国枣树品种越来越多，栽种面积不断扩大，红枣的产量大幅度提高。但由于红枣含有约 80%的水分，不易保存，不易运输，加工基本处于手工和初级加工阶段，没有形成大规模批量生产。据资料统计，鲜枣每年因腐烂损失的数量高达 20 % ～30%。因此，红枣的加工尤为重要。
目前，市场上枣泥食品品种较少，且大部分为小规模生产，难以满足消费者的需要。
发明内容
本发明的目的是提供一种能将枣皮清除彻底，口味细腻，红枣营养能充分溶解出来，且糯米具有茶清香，酸甜适中，香味浓郁的鳝鱼补气养血红枣果糕及其制备方法。
本发明所采用的技术方案是：
一种鳝鱼补气养血红枣果糕，其特征在于由以下重量份原料制成：
糯米500-550、红枣300-350、蛋清200-240、果胶酶1-2、牛奶400-450、乳酸菌0.5-1、柠檬酸0.8-0.9、鳝鱼肉60-65、苹果酸0.5-0.6、蔗糖20-24、薄荷汁9-10、葡萄干5-6、葡萄酒250-260、胶凝剂3-4、茶叶180-200、面粉50-60、玉米油200-210、盐水300-350；
所述鳝鱼补气养血红枣果糕的制备方法，其特征在于包括以下步骤：
（1）筛选杀菌：挑选完好的红枣果实，将果实清洗干净，然后放入白醋中浸泡10-15分钟至果皮松软，取出沥干，放入烤箱中烤5-6分钟至果皮出现褶皱，取出再人工剥去果皮，再将去除果皮的红枣切成块，放入盐水中浸泡20-30分钟取出：
（2）发酵晒干：将杀菌过的红枣块再放入到蛋清中搅拌均匀，添加果胶酶处理，再放到太阳底下晒干后打成粉，再将粉料与牛奶混合煮熟，接种乳酸菌，发酵30-35天后，取出灭菌处理再烘干磨成粉；
（3）研磨熬制：将发酵后的粉料加红葡萄酒和水研磨10-15分钟，再加入柠檬酸、苹果酸、蔗糖、薄荷汁一边搅拌一边加热至80-90度，冷却后加入胶凝剂，放入均质机中均质2-3小时，制得红枣泥，取出待用；
（4）糯米加工：将茶叶放入沸水中煮制茶汤，将糯米洗净后放入茶汤中浸泡1-2天，取出晾干，放入锅中煮成糯米饭；
（5）辅料加工：将鳝鱼肉放入沸水中煮1-2小时，取出剔除骨头将鳝鱼肉捣成泥状，再与糯米饭混合搅拌均匀，制成鱼肉糯米饭：
（6）调配制作：将步骤（3）中所得红枣泥、鱼肉糯米饭、葡萄干混合，再分别注入模具内成型，放入冰箱冷藏1-2小时， 取出脱模，将成型的料块放入面粉中滚揉，使其表面附着一层面粉，将裹有面粉的料块放入玉米油中煎炸10-15分钟，即得。
本发明的有益效果为：
本发明采用白醋浸泡和烘烤工艺，使得红枣的果皮便于清除，烘烤后的红枣具有独特香味，因为红枣的果皮中含有大量的果胶、植物纤维，加工过程中难以去除，影响口感，因此，采用本工艺步骤可以使得红枣皮去除更加彻底，且采用盐水杀菌，食用更加安全，减少了化学添加剂的食用，将红枣晒干发酵，使得红枣与牛奶的口味彻底融合，使得红枣的口味更加浓郁香醇，且发酵后营养成分更加丰富，发酵后的红枣再与葡萄酒一起研磨，使得红枣粉料的枣多酚成分更充分地溶解于酒精和水成分中，更加利于人体吸收，且添加多种调味剂，使得口味更佳，且经过均质加工，口感更加细腻，再与糯米饭充分混合，糯米饭与茶水混合，使得糯米饭具有茶叶清香，且采用油炸工艺，将面粉包裹在红枣糕表面，进行油炸，使得红枣糕吃起来，外焦里嫩，且外部油炸层可以锁住内部红枣糕的清香，同时添加鳝鱼，鳝鱼具有补气养血的保健功效。
具体实施方式
一种鳝鱼补气养血红枣果糕，其特征在于由以下重量份原料制成：
糯米500-550、红枣300-350、蛋清200-240、果胶酶1-2、牛奶400-450、乳酸菌0.5-1、柠檬酸0.8-0.9、鳝鱼肉60-65、苹果酸0.5-0.6、蔗糖20-24、薄荷汁9-10、葡萄干5-6、葡萄酒250-260、胶凝剂3-4、茶叶180-200、面粉50-60、玉米油200-210、盐水300-350；
所述鳝鱼补气养血红枣果糕的制备方法，其特征在于包括以下步骤：
（1）筛选杀菌：挑选完好的红枣果实，将果实清洗干净，然后放入白醋中浸泡10-15分钟至果皮松软，取出沥干，放入烤箱中烤5-6分钟至果皮出现褶皱，取出再人工剥去果皮，再将去除果皮的红枣切成块，放入盐水中浸泡20-30分钟取出：
（2）发酵晒干：将杀菌过的红枣块再放入到蛋清中搅拌均匀，添加果胶酶处理，再放到太阳底下晒干后打成粉，再将粉料与牛奶混合煮熟，接种乳酸菌，发酵30-35天后，取出灭菌处理再烘干磨成粉；
（3）研磨熬制：将发酵后的粉料加红葡萄酒和水研磨10-15分钟，再加入柠檬酸、苹果酸、蔗糖、薄荷汁一边搅拌一边加热至80-90度，冷却后加入胶凝剂，放入均质机中均质2-3小时，制得红枣泥，取出待用；
（4）糯米加工：将茶叶放入沸水中煮制茶汤，将糯米洗净后放入茶汤中浸泡1-2天，取出晾干，放入锅中煮成糯米饭；
（5）辅料加工：将鳝鱼肉放入沸水中煮1-2小时，取出剔除骨头将鳝鱼肉捣成泥状，再与糯米饭混合搅拌均匀，制成鱼肉糯米饭：
（6）调配制作：将步骤（3）中所得红枣泥、鱼肉糯米饭、葡萄干混合，再分别注入模具内成型，放入冰箱冷藏1-2小时， 取出脱模，将成型的料块放入面粉中滚揉，使其表面附着一层面粉，将裹有面粉的料块放入玉米油中煎炸10-15分钟，即得。
Claims (2)
1.一种鳝鱼补气养血红枣果糕，其特征在于由以下重量份原料制成：
糯米500-550、红枣300-350、蛋清200-240、果胶酶1-2、牛奶400-450、乳酸菌0.5-1、柠檬酸0.8-0.9、鳝鱼肉60-65、苹果酸0.5-0.6、蔗糖20-24、薄荷汁9-10、葡萄干5-6、葡萄酒250-260、胶凝剂3-4、茶叶180-200、面粉50-60、玉米油200-210、盐水300-350。
2.根据权利要求1所述鳝鱼补气养血红枣果糕的制备方法，其特征在于包括以下步骤：
筛选杀菌：挑选完好的红枣果实，将果实清洗干净，然后放入白醋中浸泡10-15分钟至果皮松软，取出沥干，放入烤箱中烤5-6分钟至果皮出现褶皱，取出再人工剥去果皮，再将去除果皮的红枣切成块，放入盐水中浸泡20-30分钟取出：
发酵晒干：将杀菌过的红枣块再放入到蛋清中搅拌均匀，添加果胶酶处理，再放到太阳底下晒干后打成粉，再将粉料与牛奶混合煮熟，接种乳酸菌，发酵30-35天后，取出灭菌处理再烘干磨成粉；
研磨熬制：将发酵后的粉料加红葡萄酒和水研磨10-15分钟，再加入柠檬酸、苹果酸、蔗糖、薄荷汁一边搅拌一边加热至80-90度，冷却后加入胶凝剂，放入均质机中均质2-3小时，制得红枣泥，取出待用；
糯米加工：将茶叶放入沸水中煮制茶汤，将糯米洗净后放入茶汤中浸泡1-2天，取出晾干，放入锅中煮成糯米饭；
辅料加工：将鳝鱼肉放入沸水中煮1-2小时，取出剔除骨头将鳝鱼肉捣成泥状，再与糯米饭混合搅拌均匀，制成鱼肉糯米饭：
调配制作：将步骤（3）中所得红枣泥、鱼肉糯米饭、葡萄干混合，再分别注入模具内成型，放入冰箱冷藏1-2小时， 取出脱模，将成型的料块放入面粉中滚揉，使其表面附着一层面粉，将裹有面粉的料块放入玉米油中煎炸10-15分钟，即得。
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| CN101530130A (zh) * | 2008-03-13 | 2009-09-16 | 魏立华 | 红枣酸牛奶的生产方法 |
| CN103548958A (zh) * | 2013-10-24 | 2014-02-05 | 合肥市香口福工贸有限公司 | 一种芒果果糕的加工方法 |
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| CN103548958A (zh) * | 2013-10-24 | 2014-02-05 | 合肥市香口福工贸有限公司 | 一种芒果果糕的加工方法 |
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