CN107156655A - 一种燕麦粽子及制作方法 - Google Patents
一种燕麦粽子及制作方法 Download PDFInfo
- Publication number
- CN107156655A CN107156655A CN201710450143.6A CN201710450143A CN107156655A CN 107156655 A CN107156655 A CN 107156655A CN 201710450143 A CN201710450143 A CN 201710450143A CN 107156655 A CN107156655 A CN 107156655A
- Authority
- CN
- China
- Prior art keywords
- oat
- rice
- zongzi
- pudding
- fillings
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000209094 Oryza Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 239000004615 ingredient Substances 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 238000007654 immersion Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 229920000742 Cotton Polymers 0.000 claims abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims abstract 2
- 235000019634 flavors Nutrition 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 5
- 230000035764 nutrition Effects 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 238000005554 pickling Methods 0.000 claims 1
- 238000004904 shortening Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000029087 digestion Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明涉及一种食品加工的技术领域，具体地说是一种燕麦粽子及制作方法。燕麦粽子是由燕麦、糯米为主料，鲜肉等为馅料，包成圆柱状或方形粽子。该燕麦粽子的制作步骤：(1)洗净糯米、浸泡；(2)洗净燕麦、浸泡；(3)洗净粽叶，备用；(4)鲜肉馅料加料酒、盐拌匀，腌制；(5)用粽叶包裹主料与馅料，线绳捆扎成粽形；(5)入锅，煮熟；(6)起锅，食用。本发明提供一种燕麦为主料，搭配粽米，口感独特，味道鲜美，营养丰富的燕麦粽子。
Description
技术领域
本发明涉及一种食品加工的技术领域，具体地说是一种燕麦粽子及制作方法。
背景技术
粽子是一种粽叶包裹糯米蒸煮食品，至今已经有两千多年历史，其花样繁多，是端午节汉族的传统节日食品，传说是为纪念屈原而流传，深受人们的喜爱。传统粽子的制作，糯米为主料，口感较为粘腻，美中不足。燕麦的营养价值高，在禾谷类作物中蛋白质含量高，它的脂肪成分主要是不饱和脂肪酸，其中的亚油酸可降低胆固醇，燕麦的维生素和磷、铁等物质也比较丰富，含有人体必需的8种氨基酸，其组成也平衡，维生素E的含量也高于大米和小麦，麸壳中的维生素B含量比较多。燕麦可以有效地降低人体中的胆固醇，经常食用，对中老年人改善血液循环，预防心脑血管病起到积极的作用，经常食用燕麦对糖尿病患者也有非常好的降糖的功效，富含纤维素有通便的作用，可以缓解生活工作带来的压力；含有的钙、磷、铁、锌等矿物质有预防骨质疏松、促进伤口愈合、防止贫血的功效，是补钙佳品，燕麦的营养价值很高，是日益受欢迎的养生保健食品。本发明所涉及的燕麦粽子，在民间传统粽子制作工艺的基础上，以燕麦为主料，配以糯米，馅料仍为鲜肉，营养搭配更全面。燕麦粒熟后，粘腻轻，有嚼劲，更加可口。制作成的口感独特，香而不腻，营养丰富，易于咀嚼和消化的燕麦粽子，丰富了粽子的品种，适合各种人群对饮食营养与养生保健的需求，方便食用。
发明内容
本发明的目的是提供一种口感独特，粘腻轻，有嚼劲的燕麦粽子。
一种燕麦粽子及制作方法，其特征在于，所述粽子原料的主料按下列重量配比；燕麦500份，糯米250份。所述粽子的馅料组成按下列重量配比，分别为：(1)鲜肉200份。(2)食盐10份。(3)料酒20份。
进一步地说，所述制作步骤：
(1)洗净糯米、浸泡2小时；
(2)洗净燕麦、浸泡2小时；
(3)洗净粽叶，备用；
(4)鲜肉切成一宽2cm至3cm的长条型，馅料加料酒、盐拌匀，腌制2小时；
(5)用粽叶包裹主料与馅料，线绳捆扎成粽形；
(6)入锅，加水高过粽面，开火煮至水开，再煮2小时至粽熟；
(7)起锅，取出冷却，食用。
本发明在传统粽子制作的基础上，调整配方与工艺，改用燕麦为主料，制成的燕麦粽子，其营养成分丰富与全面，燕麦熟后麦饭颗粒色如琥珀，粘腻轻，有嚼劲，利于消化，丰富了粽子品种。
具体实施方式
本发明结合以下实施例作进一步描述：
实施例
一种燕麦粽子及制作方法，其特征在于，所述粽子原料的主料按下列重量配比；燕麦500份，糯米250份。所述粽子的馅料组成按下列重量配比，分别为：(1)鲜肉200份。(2)食盐10份。(3)料酒20份。所述制作步骤：(1)洗净糯米、浸泡2小时；(2)洗净燕麦、浸泡2小时；(3)洗净粽叶，备用；(4)鲜肉切成一宽2cm至3cm的长条型，馅料加料酒、盐拌匀，腌制2小时；(5)用粽叶包裹主料与馅料，线绳捆扎成粽形；(6)入锅，加水高过粽面，开火煮至水开，再煮2小时至粽熟；(7)起锅，取出冷却，食用。
上述实施例制得的燕麦粽子制作方便，没有多余的食品添加剂，营养成分丰富与全面，燕麦熟后麦饭颗粒色如琥珀，粘腻轻，有嚼劲，利于消化，丰富了粽子品种。
总之，以上所述仅为本发明的较佳实施例，并不用以限制本发明。凡依本发明申请专利范围所做的均等变化与修饰，皆应属本发明的涵盖范围，均应包含在本发明的保护范围之内。
Claims (2)
1.一种燕麦粽子及制作方法，其特征在于，所述粽子原料的主料按下列重量配比；燕麦500份，糯米250份。所述粽子的馅料组成按下列重量配比，分别为：(1)鲜肉200份。(2)食盐10份。(3)料酒20份。
2.按照权利要求1所述的一种燕麦粽子及制作方法，用燕麦、糯米为主要原料，两种主要原料按重量份比例配比，混合。馅料通过分割、腌制、包制、熟制等工艺步骤，制成燕麦粽子，具体方法步骤如下：
(1)洗净糯米、浸泡2小时；
(2)洗净燕麦、浸泡2小时；
(3)洗净粽叶，备用；
(4)鲜肉切成一宽2cm至3cm的长条型，馅料加料酒、盐拌匀，腌制2小时；
(5)用粽叶包裹主料与馅料，线绳捆扎成粽形；
(6)入锅，加水高过粽面，开火煮至水开，再煮2小时至粽熟；
(7)起锅，取出冷却，食用。
本发明提供一种燕麦为主料，配有糯米，粘腻轻，口感独特，有嚼劲，味道鲜美，营养丰富的燕麦粽子。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710450143.6A CN107156655A (zh) | 2017-06-07 | 2017-06-07 | 一种燕麦粽子及制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710450143.6A CN107156655A (zh) | 2017-06-07 | 2017-06-07 | 一种燕麦粽子及制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107156655A true CN107156655A (zh) | 2017-09-15 |
Family
ID=59818999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710450143.6A Withdrawn CN107156655A (zh) | 2017-06-07 | 2017-06-07 | 一种燕麦粽子及制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107156655A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110326744A (zh) * | 2019-08-15 | 2019-10-15 | 四川安德鲁森管理顾问有限公司 | 一种燕麦小米粽及其制备方法 |
| CN111418772A (zh) * | 2020-04-27 | 2020-07-17 | 四川米老头食品工业集团股份有限公司 | 一种青稞杂粮粽及其制备方法 |
| CN113558187A (zh) * | 2020-04-29 | 2021-10-29 | 朱惠泉 | 一种粽子及其制作方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844199A (zh) * | 2012-12-05 | 2014-06-11 | 四川强劲奥林食品饮料有限公司 | 一种苦荞真空粽子的加工方法 |
| CN105639451A (zh) * | 2016-01-12 | 2016-06-08 | 湖南省时银生物科技有限责任公司 | 一种粽子及其制备方法 |
-
2017
- 2017-06-07 CN CN201710450143.6A patent/CN107156655A/zh not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844199A (zh) * | 2012-12-05 | 2014-06-11 | 四川强劲奥林食品饮料有限公司 | 一种苦荞真空粽子的加工方法 |
| CN105639451A (zh) * | 2016-01-12 | 2016-06-08 | 湖南省时银生物科技有限责任公司 | 一种粽子及其制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 幽梦残荷: "《新浪博客》", 11 June 2013 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110326744A (zh) * | 2019-08-15 | 2019-10-15 | 四川安德鲁森管理顾问有限公司 | 一种燕麦小米粽及其制备方法 |
| CN111418772A (zh) * | 2020-04-27 | 2020-07-17 | 四川米老头食品工业集团股份有限公司 | 一种青稞杂粮粽及其制备方法 |
| CN113558187A (zh) * | 2020-04-29 | 2021-10-29 | 朱惠泉 | 一种粽子及其制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104323224B (zh) | 一种杏鲍菇素肉松的制作方法 | |
| Kumar et al. | Meat snacks: A novel technological perspective | |
| CN107156655A (zh) | 一种燕麦粽子及制作方法 | |
| CN102188018A (zh) | 一种芹菜灌肠及其加工方法 | |
| CN106605758A (zh) | 一种蛋鸡饲料 | |
| CN107242383A (zh) | 一种消食开胃促生长肉鸡用饲料 | |
| CN101849641B (zh) | 一种方便馄饨的工业化生产方法 | |
| KR101395476B1 (ko) | 무말랭이 장아찌를 이용한 배아현미 김밥 제조방법 | |
| CN102845777A (zh) | 一种海鲜棒及其加工方法 | |
| CN104187101A (zh) | 用于散养土鸡的饲料及其制作方法 | |
| CN101473971A (zh) | 莎夫肉干 | |
| CN103519138A (zh) | 麻辣黄豆酱 | |
| CN103932287B (zh) | 烟熏花生的制备方法 | |
| CN101422248A (zh) | 禽胚蛋营养食品 | |
| CN105876648A (zh) | 一种纳豆食品及其制备方法 | |
| CN105815774A (zh) | 一种均衡营养的谷朊粉全素速冻素肉及其制备方法 | |
| KR102359226B1 (ko) | 발효 맥강을 활용한 반려동물용 면 간식 제조 방법 및 이를 통해 제조한 면 간식 | |
| CN108719651A (zh) | 一种幼猫猫粮及其制备方法 | |
| RU2579227C1 (ru) | Способ приготовления термообработанного рулета из мяса индейки | |
| CN106213250A (zh) | 一种早餐肠及其加工方法 | |
| CN114176169A (zh) | 一种鲜食猫粮及其制备方法 | |
| CN101695386A (zh) | 一种牛肉干巴生产制作方法 | |
| CN109744519A (zh) | 一种无盐嫩肉粉及其制作方法、使用方法 | |
| CN106107612B (zh) | 一种高营养保质期长的汉堡蛋及制作方法和系统 | |
| CN109303186A (zh) | 一种改善猪肉肉质的猪饲料及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170915 |