CN107373473A - 一种西兰花佐虾仁薯泥球的制作方法 - Google Patents

一种西兰花佐虾仁薯泥球的制作方法 Download PDF

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CN107373473A
CN107373473A CN201710644029.7A CN201710644029A CN107373473A CN 107373473 A CN107373473 A CN 107373473A CN 201710644029 A CN201710644029 A CN 201710644029A CN 107373473 A CN107373473 A CN 107373473A
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蒋品元
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    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products
    • A23L19/135—Preformed edible shells filled with mashed potatoes; Stuffed mashed potato products
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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

本发明公开了一种西兰花佐虾仁薯泥球的制作方法，包括以下步骤：（1）明虾处理：明虾洗净、去头、除虾线，水煮变熟后，取出剥壳；（2）西兰花处理：将西兰花沸水煮3分钟，出锅；（3）马铃薯、豌豆处理：将马铃薯去皮、洗净、切块，将豌豆洗净，将处理好的马铃薯和豌豆放入蒸笼里，待水开后继续蒸煮20分钟，停止加热后继续闷5‑8分钟，取出；（4）制馅料：将马铃薯碾成泥并加入豌豆、黑芝麻搅拌均匀后制成马铃薯球，再将虾仁、西兰花嵌入马铃薯球内。本发明的一种西兰花佐虾仁薯泥球，热量低、营养丰富且具有饱腹感，有助于控制饮食，使得减肥事半功倍。

Description

一种西兰花佐虾仁薯泥球的制作方法
技术领域
本发明涉及健身餐，具体的说，是涉及到一种西兰花佐虾仁薯泥球的制作方法。
背景技术
世界卫生组织早已将肥胖定为疾病，科学证明，肥胖会带来许多疾病：如高血脂、动脉硬化,高血压、冠心病、糖尿病、脂肪肝、胆石症、不孕症、性欲低下、月经不调以及许多内分泌、代谢方面的改变，严重时还可导致猝死。
减1KG脂肪需要消耗7000-7700卡的热量，而男生基础代谢大概在1500卡-2500卡，女生基础代谢大概在1100卡-1800卡，如果每天饮食热量控制负平衡1000卡，每周减重会在1KG左右，每次运动（1小时）的热量消耗在300卡-800卡，饮食控制每天少300卡-800卡。
目前健身餐很多，要想在减少食物摄入量的同时还能保持精力十足，需要合理搭配每天的食物。主要食用谷物、豆类、淀粉类和蔬菜等，少进或不进食肉类食品。
发明内容
本发明的目的是提供一种西兰花佐虾仁薯泥球的制作方法，制作的紫菜卷热量低、但营养丰富且具有饱腹感，蛋白质、健康脂肪和碳水化合物的比例，有助于控制饮食，使得减肥事半功倍。
为实现上述目的，本发明是通过以下技术方案实现的：一种西兰花佐虾仁薯泥球的制作方法，包括以下步骤：（1）明虾处理：明虾洗净、去头、除虾线，水煮变熟后，取出剥壳；（2）西兰花处理：将西兰花沸水煮3分钟，出锅；（3）马铃薯、豌豆处理：将马铃薯去皮、洗净、切块，将豌豆洗净，将处理好的马铃薯和豌豆放入蒸笼里，待水开后继续蒸煮20分钟，停止加热后继续闷5-8分钟，取出；（4）制馅料：将马铃薯碾成泥并加入豌豆、黑芝麻搅拌均匀后制成马铃薯球，再将虾仁、西兰花嵌入马铃薯球内。
进一步说明，所述以上各原料重量份为：明虾10-11份、马铃薯15-17份，豌豆5-7份，西兰花4-6份，黑芝麻5-6份。
本发明各原料的作用：
明虾，又称中国明对虾、东方对虾、明虾，属节肢动物门，甲壳纲，十足目，对虾科对虾属，与墨西哥棕虾、圭业那白虾并称为“世界三大名虾”。明虾是海水虾，肉质肥厚，味道鲜美，富含蛋白质。
马铃薯，属茄科多年生草本植物，块茎可供食用，是全球第四大重要的粮食作物，仅次于小麦、稻谷和玉米。马铃薯又称地蛋、土豆 、洋山芋等，茄科植物的块茎。与小麦、稻谷、玉米、高粱并成为世界五大作物。新膳食指南建议,每人周应食薯类5次左右，每次入50克-100克。每100克马铃薯含钾高达300毫克，是20多种经常食用的蔬菜水果中含钾最多的。日本一个研究发现，每周吃5~6个马铃薯，可使中风几率下降40%。
豌豆,是一种营养性食品，特别是含铜、铬等微量元素较多， 铜有利于造血以及骨骼和脑的发育；铬有利于糖和脂肪的代谢， 能维持胰岛素的正常功能。豌豆中所含的胆碱、蛋氨酸有助于防止动脉硬化；而且豌豆鲜品所含的维生素C，在所有鲜豆中名列榜首。糖尿病、高血压、冠心病者，老年人、儿童，食豌豆都有好处。豌豆所含植物血球凝集素与莱豆、扁豆所含凝集素的作用类似，能凝集人体的红细胞，促进有丝分裂；能激活肿瘤病人的淋巴细胞，产生淋巴毒素，对各种动物细胞有非特异性的伤害作用。因此，有防治肿瘤的作用。
西兰花中的营养成分，主要包括蛋白质、碳水化合物、脂肪、矿物质、维生素C和胡萝卜素等。据分析，每100克新鲜西兰花的花球中，含蛋白质3.6克，是菜花的3倍、番茄的4倍。此外，维生素A含量比白菜高100多倍，西兰花中矿物质成也很全面，钙、磷、铁、钾、锌、锰等含量都很丰富，与同属于十字花科的白菜花相当。
黑芝麻，为胡麻科芝麻的黑色种子，含有大量的脂肪和蛋白质，还含有糖类、维生素A、维生素E、卵磷脂、钙、铁、铬等营养成分。有健胃、保肝、促进红细胞生长的作用，同时可以增加体内黑色素，有利于头发生长。
各原料食物热量表如下：
名称 每100克热量(Kal) 每100g含碳水化合物 每100g含脂肪 每100g含蛋白质
马铃薯 77 16.5 0.2 2.0
明虾 85 3.8 1.8 13.4
豌豆粒 107 19.2 0.3 8.9
黑芝麻 559 10 46.1 19.1
西兰花 36 2.7 0.6 4.1
与现有技术相比，本发明具有如下有益效果：本发明主要马铃薯、西兰花提供淀粉和一些微量元素，增加饱腹感，由明虾提供蛋白质，利于肌肉的生长，豌豆提供铜、铬等微量元素以及人所需的蛋氨酸，黑芝麻提供维生素、卵磷脂、钙、铁、铬等营养成分，各原料所含热量不高，有益于减肥健身人员控制食量，使得减肥人精神十足，减肥事半功倍。
具体实施方式
以下结合具体实施方式对本发明作进一步详细描述，但不限制本发明的保护范围和应用范围：
实施例1
一种西兰花佐虾仁薯泥球的制作方法，包括以下步骤：（1）明虾处理：明虾100g，洗净、去头、除虾线，水煮变熟后，取出剥壳；（2）西兰花处理：将西兰花40g沸水煮3分钟，出锅；（3）马铃薯、豌豆处理：将马铃薯150g，去皮、洗净、切块，将豌豆50g，洗净，将处理好的马铃薯和豌豆放入蒸笼里，待水开后继续蒸煮20分钟，停止加热后继续闷5-8分钟，取出；（4）制馅料：将马铃薯碾成泥并加入豌豆、50g黑芝麻搅拌均匀后制成马铃薯球，再将虾仁、西兰花嵌入马铃薯球内。
实施例2
一种西兰花佐虾仁薯泥球的制作方法，包括以下步骤：（1）明虾处理：明虾110g，洗净、去头、除虾线，水煮变熟后，取出剥壳；（2）西兰花处理：将西兰花60g沸水煮3分钟，出锅；（3）马铃薯、豌豆处理：将马铃薯170g，去皮、洗净、切块，将豌豆70g，洗净，将处理好的马铃薯和豌豆放入蒸笼里，待水开后继续蒸煮20分钟，停止加热后继续闷5-8分钟，取出；（4）制馅料：将马铃薯碾成泥并加入豌豆、60g黑芝麻搅拌均匀后制成马铃薯球，再将虾仁、西兰花嵌入马铃薯球内。
实施例3
一种西兰花佐虾仁薯泥球的制作方法，包括以下步骤：（1）明虾处理：明虾105g，洗净、去头、除虾线，水煮变熟后，取出剥壳；（2）西兰花处理：将西兰花50g沸水煮3分钟，出锅；（3）马铃薯、豌豆处理：将马铃薯160g，去皮、洗净、切块，将豌豆60g，洗净，将处理好的马铃薯和豌豆放入蒸笼里，待水开后继续蒸煮20分钟，停止加热后继续闷5-8分钟，取出；（4）制馅料：将马铃薯碾成泥并加入豌豆、55g黑芝麻搅拌均匀后制成马铃薯球，再将虾仁、西兰花嵌入马铃薯球内。
以上内容是结合具体的优选实施方式对本发明所作的进一步详细说明，不能认定本发明的具体实施只局限于这些说明。对于本发明所属技术领域的普通技术人员来说，在不脱离本发明构思的前提下做出若干等同替代或明显变型，而且性能或用途相同，都应当视为属于本发明由所提交的权利要求书确定的专利保护范围。

Claims (2)

1.一种西兰花佐虾仁薯泥球的制作方法，其特征在于，包括以下步骤：（1）明虾处理：明虾洗净、去头、除虾线，水煮变熟后，取出剥壳；（2）西兰花处理：将西兰花沸水煮3分钟，出锅；（3）马铃薯、豌豆处理：将马铃薯去皮、洗净、切块，将豌豆洗净，将处理好的马铃薯和豌豆放入蒸笼里，待水开后继续蒸煮20分钟，停止加热后继续闷5-8分钟，取出；（4）制馅料：将马铃薯碾成泥并加入豌豆、黑芝麻搅拌均匀后制成马铃薯球，再将虾仁、西兰花嵌入马铃薯球内。
2.根据权利要求1所述的西兰花佐虾仁薯泥球的制作方法，其特征在于：所述以上各原料重量份为：明虾10-11份、马铃薯15-17份，豌豆5-7份，西兰花4-6份，黑芝麻5-6份。
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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Application publication date: 20171124