CN106974185A - 一种粽子及其制备方法 - Google Patents
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Classifications
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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
Abstract
本发明公开了一种粽子,按其重量份计,包括以下原料:黑糯米16‑18份、刺梨4‑6份、白糖0.4‑0.6份、枸杞2‑3份。通过选料、泡米、选叶、包粽、蒸粽等步骤制得的粽子富含丰富维生素等微量元素,口感爽口,同时使粽子具有滋补肝肾、益精明目和养血、增强人们的免疫力、延缓衰老、抗动脉粥样硬化和抗肿瘤等食疗功能。
Description
技术领域
本发明属于食品技术领域,具体涉及一种粽子及其制备方法。
背景技术
紫米是水稻的一个品种,属于糯米类,仅四川、贵州、云南有少量栽培,是较珍贵的水稻品种,分紫粳、紫糯两种。紫米颗粒均匀,颜色紫黑,食味香甜,甜而不腻。黑糯米被誉为“黑珍珠”,稻米类植物,是带有紫红色的种皮的大米,因为米质有糯性,所以又称为血糯米。黑糯米的营养价值很高,除含蛋白质、脂肪、碳水化合物外,还含丰富的钙、磷、铁、维生素B1、B2等。黑糯米有补血养气功效,长吃可健身,也可泡酒。
刺梨是一种天然的药食两用植物,其果肉脆、甜酸,《本草纲目》及《中药大辞典》均有收载。刺梨果实是一种强身健体、防病治病的药食两用型水果,具有调节机体免疫功能、延缓衰老、抗动脉粥样硬化和抗肿瘤等功能。果实富含维生素B、P、及C,味甜酸,含大量维生素,可供食用及药用,生食或制蜜饯、酿酒,药用能解暑消食,还可作为熬糖酿酒的原料。根皮、茎皮含鞣质,提制栲胶,根药用,能消食健脾,收敛止泻;叶泡茶,能解热降暑;种子可榨油。
枸杞是茄科小灌木枸杞的成熟子实,既可作为坚果食用,枸杞又是一味功效卓著的传统中药材,自上而下就是滋补养人的上品,有延衰抗老的功效,的以又名“却老子”。春天枸杞的嫩茎梢及嫩叶称为枸杞头,既是一种蔬菜,也是一种营养丰富的保健品。枸杞子中含有14种氨基酸,并含有甜菜碱、玉蜀黄素、酸浆果红素等特殊营养成分,使枸杞其具有不同凡响的保健功效。我们都知道,枸杞子是大补的食品,很多药膳当中都会见到枸杞的身影。还有就是很多人泡药酒,也喜欢放一些枸杞,让药酒的功效大大增加。但是,枸杞多吃也是有着副作用的。枸杞子它能够滋补肝肾、益精明目和养血、增强人们的免疫力。
粽籺是一种粽叶包裹糯米蒸煮食品,起自南方古百越俚人时代,至今已经有两千多年历史.自古至今,每年农历五月初,中国百姓家家都要浸糯米、洗粽叶、包粽子。粽的种类繁多,从馅料看,北方有包小枣的北京枣粽;南方则有豆沙、鲜肉、八宝、火腿、蛋黄等多种馅料。
现有技术中的粽子多采用糯米和大枣、豆沙、鲜肉为原料制作粽子,在粽子中加入刺梨的粽子尚未出现。
发明内容
本发明的目的在于提供一种生产工艺简单,营养丰富,口感好并且具有一定药效的粽子。
本发明的另一目的在于提供该粽子的制备方法。
本发明的一种粽子,按其重量份计,包括以下原料:黑糯米16-18份、刺梨4-6份、白糖0.4-0.6份、枸杞2-3份。
本发明一种粽子的制备方法,具体步骤如下:
(1)选料:选取色泽亮丽、无病虫害的刺梨4-6份、枸杞2-3份,用清水洗净后,沥干水份,备用;
(2)泡米:将16-18份的黑糯米用清水淘洗干净,去除杂质后置于洁净的桶内,用清水浸泡4-5个小时,置于簸箕内控干后加入0.4-0.6份的白糖搅拌均匀后,备用;
(3)选叶:选取表面平滑,无虫蛀的干粽叶,置于24-26℃温水中浸泡3-5小时,备用;
(4)包粽:将步骤(1)制得的刺梨、枸杞与步骤(2)制得的糯米用步骤(3)制得的粽叶包成粽子,备用;
(5)蒸粽;将步骤(4)制得的粽子,放入锅内蒸制35-37分钟,既得。
本发明与现有技术相比,具有明显有益效果,从以上技术方案可知: 以天然绿色的黑糯米为主料加入刺梨使得粽子富含丰富维生素等微量元素,口感爽口,同时使粽子具有滋补肝肾、益精明目和养血、增强人们的免疫力、延缓衰老、抗动脉粥样硬化和抗肿瘤等食疗功能。
具体实施方式
实施例1:
一种粽子的制备方法,包括以下步骤:
(1)选料:选取色泽亮丽、无病虫害的刺梨6Kg、枸杞2Kg,用清水洗净后,沥干水份,备用;
(2)泡米:将18Kg的黑糯米用清水淘洗干净,去除杂质后置于洁净的桶内,用清水浸泡4个小时,置于簸箕内控干后加入0.6Kg的白糖搅拌均匀后,备用;
(3)选叶:选取表面平滑,无虫蛀的干粽叶,置于24℃温水中浸泡5小时,备用;
(4)包粽:将步骤(1)制得的刺梨、枸杞与步骤(2)制得的糯米用步骤(3)制得的粽叶包成粽子,备用;
(5)蒸粽;将步骤(4)制得的粽子,放入锅内蒸制35分钟,既得。
实施例2:
一种粽子的制备方法,包括以下步骤:
(1)选料:选取色泽亮丽、无病虫害的刺梨5Kg、枸杞2.5Kg,用清水洗净后,沥干水份,备用;
(2)泡米:将17Kg的黑糯米用清水淘洗干净,去除杂质后置于洁净的桶内,用清水浸泡4.5个小时,置于簸箕内控干后加入0.5Kg的白糖搅拌均匀后,备用;
(3)选叶:选取表面平滑,无虫蛀的干粽叶,置于25℃温水中浸泡4小时,备用;
(4)包粽:将步骤(1)制得的刺梨、枸杞与步骤(2)制得的糯米用步骤(3)制得的粽叶包成粽子,备用;
(5)蒸粽;将步骤(4)制得的粽子,放入锅内蒸制36分钟,既得。
实施例3:
一种粽子的制备方法,包括以下步骤:
(1)选料:选取色泽亮丽、无病虫害的刺梨4Kg、枸杞3Kg,用清水洗净后,沥干水份,备用;
(2)泡米:将16Kg的黑糯米用清水淘洗干净,去除杂质后置于洁净的桶内,用清水浸泡5个小时,置于簸箕内控干后加入0.4Kg的白糖搅拌均匀后,备用;
(3)选叶:选取表面平滑,无虫蛀的干粽叶,置于26℃温水中浸泡3小时,备用;
(4)包粽:将步骤(1)制得的刺梨、枸杞与步骤(2)制得的糯米用步骤(3)制得的粽叶包成粽子,备用;
(5)蒸粽;将步骤(4)制得的粽子,放入锅内蒸制37分钟,既得。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (2)
1.一种粽子,按其重量份计,包括以下原料:黑糯米16-18份、刺梨4-6份、白糖0.4-0.6份、枸杞2-3份。
2.一种粽子的制备方法,具体步骤如下:
(1)选料:选取色泽亮丽、无病虫害的刺梨4-6份、枸杞2-3份,用清水洗净后,沥干水份,备用;
(2)泡米:将16-18份的黑糯米用清水淘洗干净,去除杂质后置于洁净的桶内,用清水浸泡4-5个小时,置于簸箕内控干后加入0.4-0.6份的白糖搅拌均匀后,备用;
(3)选叶:选取表面平滑,无虫蛀的干粽叶,置于24-26℃温水中浸泡3-5小时,备用;
(4)包粽:将步骤(1)制得的刺梨、枸杞与步骤(2)制得的糯米用步骤(3)制得的粽叶包成粽子,备用;
(5)蒸粽;将步骤(4)制得的粽子,放入锅内蒸制35-37分钟,既得。
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CN116806955B (zh) * | 2023-08-23 | 2023-10-31 | 长春中之杰食品有限公司 | 一种蜜饯粽子的制备方法 |
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