CN107173666A - 一种槐花的煎炒方法 - Google Patents
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- 239000008159 sesame oil Substances 0.000 claims abstract description 13
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 12
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- 241000219051 Fagopyrum Species 0.000 description 8
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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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
本发明涉及一种槐花的煎炒方法,包括槐花、面粉、玉米粉、大豆粉、荞麦粉、槐花、食盐、味精、香油、十三香与水,其特征在于:各组分的质量百分比为:槐花 70‑81%、面粉 5‑7%、玉米粉 2‑3%、大豆粉 3‑4%、荞麦粉 2‑4%、食盐 0.5‑0.7%、味精 0.05‑0.09%、香油 0.07‑0.13%、十三香 0.03‑0.06%,余量为水;总的来讲,本发明具有营养价值高、口感美味、老少皆宜的优点。
Description
技术领域
本发明涉及饮食领域,具体涉及一种槐花的煎炒方法。
背景技术
槐为落叶乔木,常植于屋边、路边,中国各地普遍栽培,以黄土高原和华北平原为多,一般在每年4-5 月开花,花期一般为10-15 天左右,槐花具有良好的观赏价值,每到盛夏花期来临时,一串串洁白的槐花缀满树枝,空气中弥漫着淡淡的素雅的清香,沁人心脾。
槐花味道清香甘甜,富含维生素和多种矿物质,同时还具有清热解毒、凉血润肺、降血压、预防中风的功效,将其采摘后可以做汤、拌菜、焖饭,亦可做槐花糕、包饺子等。
为提高槐花的食用价值同时人们为了得到美味可口的食物,人们对槐花的加工也出现了多种多样,现有的一些槐花食物大部分为槐花糕或者包饺子等十分麻烦且不太好吃;因此具有营养价值高、口感美味、老少皆宜的一种槐花的煎炒方法逐渐得到人们的喜爱。
发明内容
本发明针对现有技术的不足提供一种具有较高营养价值、口感美味的槐花煎炒方法。
为达到上述目的,本发明所采用的技术方案如下:一种槐花的煎炒方法,包括槐花、面粉、玉米粉、大豆粉、荞麦粉、槐花、食盐、味精、香油、十三香与水,各组分的质量百分比为:槐花 70-81%、面粉 5-7%、玉米粉 2-3%、大豆粉 3-4%、荞麦粉 2-4%、食盐 0.5-0.7%、味精 0.05-0.09%、香油 0.07-0.13%、十三香 0.03-0.06%,余量为水。
所述的香油为花生油。
包括如下步骤:
1)将采集后的槐花进行清摘去渣,并将处理过的槐花用水清洗晾干;
2)首先将槐花放入盆子内加入少量的水,将面粉和槐花按照1:6-1:9的质量比混合、玉米粉和槐花按照1:10-1:12的质量比混合、大豆粉和槐花按照1:11-1:13的质量比混合、荞麦粉和槐花按照1:14-1:16的质量比混合,混合后进行搅拌,搅拌完成后凉制5-10分钟;
3)在锅内放入香油和槐花按照1:15-1:17的质量比进行煎炒,在煎炒过程中加入食盐和槐花按照1:18-1:20的质量比,加入味精和槐花按照1:22-1:25的质量比,加入十三香和槐花按照1:23-1:26的质量比,进行煎炒,在煎炒过程中加入少量的水。
所述的煎炒时间为10-15分钟之间。
与现有技术相比,本发明的有益效果是:
1.通过此种煎炒方法煎炒出来的槐花具有营养价值高、美味可口、促进新陈代谢、平衡膳食、减肥利尿、增长气力、提精神的功效。
2.通过加入玉米粉、大豆粉、荞麦粉使得煎炒出来的槐花具有更多的口味,另外具有种类更多的营养价值,从而使得适合更多的人群对人体健康更有利;总的来讲,本发明具有营养价值高、口感美味、老少皆宜的优点。
具体实施方式
下面结合实施例对本发明作进一步的说明,下述各实施例仅用于说明本发明,对本发明并没有限制。
下面结合具体实施方式对本发明作进一步说明。
实施例1:
一种槐花煎炒方法,包括槐花76%、面粉6%、玉米粉3%、大豆粉4%、荞麦粉3%、食盐0.6%、味精0.07%、香油0.09%、十三香0.05%,余量为水;
1)将采集后的槐花进行清摘去渣,并将处理过的槐花用水清洗晾干;
2)首先将槐花放入盆子内加入少量的水,将面粉和槐花按照1:8的质量比混合、玉米粉和槐花按照1:11的质量比混合、大豆粉和槐花按照1:13的质量比混合、荞麦粉和槐花按照1:15的质量比混合,混合后进行搅拌,搅拌完成后凉制8分钟;
3)在锅内放入香油和槐花按照1:17的质量比进行煎炒,在煎炒过程中加入食盐和槐花按照1:19的质量比,加入味精和槐花按照1:24的质量比,加入十三香和槐花按照1:25的质量比,进行煎炒,在煎炒过程中加入少量的水,煎炒13分钟后完成。
实施例2:
一种槐花煎炒方法,包括槐花74%、面粉7%、玉米粉2%、大豆粉3%、荞麦粉4%、食盐0.7%、味精0.08%、香油0.10%、十三香0.04%,余量为水;
1)将采集后的槐花进行清摘去渣,并将处理过的槐花用水清洗晾干;
2)首先将槐花放入盆子内加入少量的水,将面粉和槐花按照1:7的质量比混合、玉米粉和槐花按照1:12的质量比混合、大豆粉和槐花按照1:12的质量比混合、荞麦粉和槐花按照1:14的质量比混合,混合后进行搅拌,搅拌完成后凉制7分钟;
3)在锅内放入香油和槐花按照1:16的质量比进行煎炒,在煎炒过程中加入食盐和槐花按照1:18的质量比,加入味精和槐花按照1:23的质量比,加入十三香和槐花按照1:24的质量比,进行煎炒,在煎炒过程中加入少量的水,煎炒15分钟后完成。
Claims (4)
1.一种槐花的煎炒方法,包括槐花、面粉、玉米粉、大豆粉、荞麦粉、槐花、食盐、味精、香油、十三香与水,其特征在于:各组分的质量百分比为:槐花 70-81%、面粉 5-7%、玉米粉 2-3%、大豆粉 3-4%、荞麦粉 2-4%、食盐 0.5-0.7%、味精 0.05-0.09%、香油 0.07-0.13%、十三香 0.03-0.06%,余量为水。
2.根据权利要求1所述的一种槐花的煎炒方法,其特征在于:所述的香油为花生油。
3.根据权利要求1所述的一种槐花的煎炒方法,其特征在于:包括如下步骤:
1)将采集后的槐花进行清摘去渣,并将处理过的槐花用水清洗晾干;
2)首先将槐花放入盆子内加入少量的水,将面粉和槐花按照1:6-1:9的质量比混合、玉米粉和槐花按照1:10-1:12的质量比混合、大豆粉和槐花按照1:11-1:13的质量比混合、荞麦粉和槐花按照1:14-1:16的质量比混合,混合后进行搅拌,搅拌完成后凉制5-10分钟;
3)在锅内放入香油和槐花按照1:15-1:17的质量比进行煎炒,在煎炒过程中加入食盐和槐花按照1:18-1:20的质量比,加入味精和槐花按照1:22-1:25的质量比,加入十三香和槐花按照1:23-1:26的质量比,进行煎炒,在煎炒过程中加入少量的水。
4.根据权利要求3所述的一种槐花的煎炒方法,其特征在于:所述的煎炒时间为10-15分钟之间。
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101396151A (zh) * | 2007-09-29 | 2009-04-01 | 田野 | 一种槐花鸡肉饼的制作方法 |
CN103652569A (zh) * | 2013-10-14 | 2014-03-26 | 潘晓晨 | 一种糙米保健粉及其制备方法 |
CN106213138A (zh) * | 2016-07-20 | 2016-12-14 | 安徽友源食品有限公司 | 一种补肾助阳面粉及其制备方法 |
CN106333267A (zh) * | 2015-07-06 | 2017-01-18 | 董春劳 | 槐花丸子 |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101396151A (zh) * | 2007-09-29 | 2009-04-01 | 田野 | 一种槐花鸡肉饼的制作方法 |
CN103652569A (zh) * | 2013-10-14 | 2014-03-26 | 潘晓晨 | 一种糙米保健粉及其制备方法 |
CN106333267A (zh) * | 2015-07-06 | 2017-01-18 | 董春劳 | 槐花丸子 |
CN106213138A (zh) * | 2016-07-20 | 2016-12-14 | 安徽友源食品有限公司 | 一种补肾助阳面粉及其制备方法 |
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