CN106509708A - 一种美味莲藕酥的制作方法 - Google Patents
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Abstract
本发明公开了一种美味莲藕酥的制作方法,属于食品加工领域。其特征在于:采用莲藕泥30kg,小麦粉10kg,山药淀粉8kg,全脂奶粉5kg,香甜泡打粉1.8kg,食盐2kg,麦芽糖22kg,高粱粉500g,枸杞粉200g及味料适量为配方,其加工工艺流程为莲藕→清洗→去皮→蒸熟→搅碎→配料→搅拌→漏丝→油炸→调味→烘干→包装。有益效果:本发明产品大小一致,口感酥脆,香甜可口,具有莲藕应有的风味。本产品营养价值很高,富含蛋白质、维生素等多种营养物质,有利于促进人体的新陈代谢,增强人体免疫力作用,具有滋补养性、益血补心、健脾开胃、防老抗衰和生津止渴的功效,是一种集美味和营养于一体的绿色食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种美味莲藕酥的制作方法。
背景技术
莲藕,属睡莲科植物,莲的根茎。形状肥大有节,中间有一些管状小孔,折断后有丝相连。藕微甜而脆,可生食也可做菜,而且药用价值相当高,它的根根叶叶,花须果实,无不为宝,都可滋补入药。用藕制成粉,能消食止泻,开胃清热,滋补养性,预防内出血,是妇孺童妪、体弱多病者上好的流质食品和滋补佳珍,在清咸丰年间,就被钦定为御膳贡品了。藕含有淀粉、蛋白质、天门冬素、维生素C以及氧化酶成分,含糖量也很高,生吃鲜藕能清热解烦,解渴止呕;如将鲜藕压榨取汁,其功效更甚,煮熟的藕性味甘温,能健脾开胃,益血补心,故主补五脏,有消食、止渴、生津的功效。藕的营养价值很高,富含铁、钙等微量元素,植物蛋白质、维生素以及淀粉含量也很丰富,有明显的补益气血,增强人体免疫力作用。故中医称其:“主补中养神,益气力”。 藕还含有大量的单宁酸,有收缩血管作用,可用来止血。
莲藕虽然营养价值高,但生长周期短,不易贮存,用于加工成美味莲藕酥可实现对莲藕原料的综合利用,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决莲藕不易贮存问题,提供一种美味莲藕酥的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种美味莲藕酥的制作方法,其特征在于:采用莲藕泥30kg,小麦粉10kg,山药淀粉8kg,全脂奶粉5kg,香甜泡打粉1.8kg,食盐2kg,麦芽糖22kg,高粱粉500g,枸杞粉200g及味料适量为配方,其加工工艺流程为莲藕→清洗→去皮→蒸熟→搅碎→配料→搅拌→漏丝→油炸→调味→烘干→包装,具体操作步骤为:
(1)选料清洗:选用组织脆嫩、新鲜成熟、粗壮的莲藕,洗去泥沙;
(2)去皮:用去皮机将莲藕去皮;
(3)蒸熟:用不锈钢刀将莲藕切成大小均匀的片状,利用蒸汽将莲藕蒸熟;
(4)降板、配料:采用搅拌机将熟莲藕制得莲藕泥,然后按照配方加入山药淀粉、小麦粉、全脂奶粉、香甜泡打粉、食盐、麦芽糖、高粱粉、枸杞粉及调味料,搅拌均匀后,放置45min时间;
(5)漏丝、油炸、调味:将糊状物放入漏孔直径为8mm的漏粉机中,其压出的糊状丝直接掉入160℃的油炸锅中,压出量为漂在油层表面3cm厚为宜,;当泡沫消失后便可出锅,一般炸45s;当炸至深黄色时即可捞出,放在网状筛内,及时撒入调味料,待其自然冷却;
(6)烘干:将炸好的丝放在烘干房内烘干,在80℃下烘制4小时,产品便可酥脆,撒上适量的椒盐和黑胡椒。
有益效果:本发明产品大小一致,口感酥脆,香甜可口,具有莲藕应有的风味。本产品营养价值很高,富含蛋白质、维生素等多种营养物质,有利于促进人体的新陈代谢,增强人体免疫力作用,具有滋补养性、益血补心、健脾开胃、防老抗衰和生津止渴的功效,是一种集美味和营养于一体的绿色食品。
具体实施方式
实施例1:
一种美味莲藕酥的制作方法,具体操作步骤为:
(1)选料清洗:选用组织脆嫩、新鲜成熟、粗壮的莲藕,洗去泥沙;
(2)去皮:用去皮机将莲藕、芋艿坯去皮;
(3)蒸熟:用不锈钢刀将莲藕、芋艿切成大小均匀的块状,利用蒸汽将其蒸熟;
(4)降板、配料:采用搅拌机将熟莲藕、芋艿制得泥,然后按照配方加入淀粉、小麦粉、可可粉、香甜泡打粉、食盐、白糖及调味料,搅拌均匀后,放置35min时间;
(5)漏丝、油炸、调味:将糊状物放入漏孔直径为5-6mm的漏粉机中,其压出的糊状丝直接掉入180℃的油炸锅中,压出量为漂在油层表面2cm厚为宜,;当泡沫消失后便可出锅,一般炸1-3min;当炸至深黄色时即可捞出,放在网状筛内,及时撒入调味料,待其自然冷却;
(6)烘干:将炸好的丝放在烘干房内烘干,在75℃下烘制1小时,产品便可酥脆。
实施例2:
一种美味莲藕酥的制作方法,具体操作步骤为:
(1)选料清洗:选用组织脆嫩、新鲜成熟、粗壮的莲藕,洗去泥沙;
(2)去皮:用去皮机将莲藕、山药、马铃薯坯去皮;
(3)蒸熟:用不锈钢刀将莲藕、山药、马铃薯切成大小均匀的块状,利用蒸汽将其蒸熟;
(4)降板、配料:采用搅拌机将熟莲藕、山药、马铃薯制得泥,然后按照配方加入玉米粉、荞麦粉、奶粉、香甜泡打粉、食盐、蛋白糖及调味料,搅拌均匀后,放置12min时间;
(5)漏丝、油炸、调味:将糊状物放入漏孔直径为8mm的漏粉机中,其压出的糊状丝直接掉入150℃的油炸锅中,压出量为漂在油层表面3cm厚为宜,;当泡沫消失后便可出锅,一般炸5min;当炸至深黄色时即可捞出,放在网状筛内,及时撒入调味料,待其自然冷却;
(6)烘干:将炸好的丝在鼓风机下冷风进行冷却,产品便可酥脆。
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)
1.一种美味莲藕酥的制作方法,其特征在于:采用莲藕泥30kg,小麦粉10kg,山药淀粉8kg,全脂奶粉5kg,香甜泡打粉1.8kg,食盐2kg,麦芽糖22kg,高粱粉500g,枸杞粉200g及味料适量为配方,其加工工艺流程为莲藕→清洗→去皮→蒸熟→搅碎→配料→搅拌→漏丝→油炸→调味→烘干→包装,具体操作步骤为:
(1)选料清洗:选用组织脆嫩、新鲜成熟、粗壮的莲藕,洗去泥沙;
(2)去皮:用去皮机将莲藕去皮;
(3)蒸熟:用不锈钢刀将莲藕切成大小均匀的片状,利用蒸汽将莲藕蒸熟;
(4)降板、配料:采用搅拌机将熟莲藕制得莲藕泥,然后按照配方加入山药淀粉、小麦粉、全脂奶粉、香甜泡打粉、食盐、麦芽糖、高粱粉、枸杞粉及调味料,搅拌均匀后,放置45min时间;
(5)漏丝、油炸、调味:将糊状物放入漏孔直径为8mm的漏粉机中,其压出的糊状丝直接掉入160℃的油炸锅中,压出量为漂在油层表面3cm厚为宜,;当泡沫消失后便可出锅,一般炸45s;当炸至深黄色时即可捞出,放在网状筛内,及时撒入调味料,待其自然冷却;
(6)烘干:将炸好的丝放在烘干房内烘干,在80℃下烘制4小时,产品便可酥脆,撒上适量的椒盐和黑胡椒。
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