CN107440057A - 一种健脑增高松子酥卷 - Google Patents
一种健脑增高松子酥卷 Download PDFInfo
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- CN107440057A CN107440057A CN201710814688.0A CN201710814688A CN107440057A CN 107440057 A CN107440057 A CN 107440057A CN 201710814688 A CN201710814688 A CN 201710814688A CN 107440057 A CN107440057 A CN 107440057A
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Classifications
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Abstract
本发明一种健脑增高松子酥卷属于保健食品领域,利用松子仁中所含的磷和锰有助于儿童的大脑智力发育和刺激增高的功效、香菇对儿童的骨骼和牙齿发育十分有益、豆腐有增进食欲的功能及对儿童的牙齿及骨骼生长发育颇为有益、葵花仁有调节脑细胞代谢及改善其抑制机能的作用、鸡肉有改善心脑功能及促进儿童智力发育、猪瘦肉有润肠胃及补虚强身的功效,将以上六种食材粉碎后利用豆油皮包裹呈卷状、放在鸡蛋与淀粉糊中浸泡、捞出后在油锅中炸制成酥卷,该食材配方经现代中医研究检测,钙、磷脂、锌、铁含量较高,具备营养强壮、易消化、健脑益智、有助于牙齿及骨骼生长发育。
Description
技术领域
本发明一种健脑增高松子酥卷属于保健食品领域,特别涉及松子仁、香菇、豆腐、葵花子仁、鸡肉、猪瘦肉、豆油皮、鸡蛋、淀粉合成的保健食物。
背景技术
随着国民缓慢进入老龄化,近些年由于计划生育及生育观念的转变使新生儿的出生率有些迟缓,由此催生了一部分“小皇帝”、整天是这不吃那也不吃、出现了偏食厌食的习惯、导致营养不良、影响了生长发育,有些儿童的身高、体重、智力发育缓慢、严重影响了身体健康。因此需要给儿童提供可口和有针对性的保健食物,增加营养促进健康发育。
松子:为松科,属植物中的华山松、红松、马尾松的种仁。松子性甘,温,归大肠、肺经。唐代的《海药本草》中就有“海松子温胃肠,久服轻身,延年益寿”的记载。松子中富含不饱和脂肪酸、亚油酸、亚麻油酸、钙、铁、钾、维生素E,松子中的磷和锰的含量丰富、对大脑和神经有补益作用、是儿童和脑力劳动者的健脑佳品。现代医学研究表明,松子中所含的磷和锰有助于儿童的大脑智力发育和刺激增高的功效。
香菇:性味甘、平、凉;归胃经。有补肝肾、健脾胃、益气血、益智安神。香菇富含维生素B群、铁、钾、维生素D原(经日晒后转成维生素D)。现代医学研究发现香菇中所含的多糖可提高小鼠腹腔巨噬细胞的吞噬功能,还可促进T淋巴细胞的产生,并提高T淋巴细胞的杀伤活性,能提高机体免疫功能,能促进钙和磷的消化吸收,对儿童的骨骼和牙齿发育十分有益。
豆腐:一种依大豆为主要食材加工的营养极高的食物,含铁、镁、钾、烟酸、铜、钙、锌、磷、叶酸、维生素B1、蛋黄素和维生素B6。每100克结实的豆腐中,水分占69.8%,含蛋白质15.7克、脂肪8.6克、碳水化合物4.3克和纤维0.1克,能提供611.2千焦的热量。现代医学研究证实,豆腐除有增加营养、帮助消化、增进食欲的功能外,对儿童的牙齿及骨骼生长发育颇为有益。
葵花仁:菊科草本植物向日葵的种子,又称葵花子、葵子。葵花仁味甘,性平,含丰富的不饱和脂肪酸、优质蛋白质、钾、磷、钙、镁、硒元素及维生素E、维生素B1。现代医学研究表明,葵花仁能治疗抑郁症、神经衰弱、失眠症及各种心因性疾病、能增强人的记忆力、有调节脑细胞代谢、改善其抑制机能的作用。
鸡肉:性平、温、味甘,入脾、胃经;可益气,补精,添髓。鸡肉含有蛋白质、脂肪、硫胺素、核黄素、尼克酸、维生素A,维生素C、胆甾醇、钙、磷脂、铁,祖国医学认为,鸡肉有温中益气、补虚填精、健脾胃、活血脉、强筋骨的功效。现代医学研究分析,鸡肉可强身健体、提高免疫力、补肾精、具有抗氧化和一定的解毒作用,在改善心脑功能、促进儿童智力发育方面、有较好的作用。
猪瘦肉:味甘咸、性平,入脾、胃、肾经;具有补肾养血,滋阴润燥之功效。猪瘦肉含无机盐,铁,磷,钾,钠,钙,维生素B1、B2、B12、PP。现代中医认为,猪瘦肉性平、味甘,具有润肠胃、生津液、补肾气、解热毒、补虚强身的功效。
发明内容
本发明一种健脑增高松子酥卷,利用松子仁中所含的磷和锰有助于儿童的大脑智力发育和刺激增高的功效、香菇对儿童的骨骼和牙齿发育十分有益、豆腐有增进食欲的功能及对儿童的牙齿及骨骼生长发育颇为有益、葵花仁有调节脑细胞代谢及改善其抑制机能的作用、鸡肉有改善心脑功能及促进儿童智力发育、猪瘦肉有润肠胃及补虚强身的功效,将以上六种食材粉碎后利用豆油皮包裹呈卷状、放在鸡蛋与淀粉糊中浸泡、捞出后在油锅中炸制成酥卷,该食材配方经现代中医研究检测,钙、磷脂、锌、铁含量较高,具备营养强壮、易消化、健脑益智、有助于牙齿及骨骼生长发育。
一种健脑增高松子酥卷:其特征是食材配料为松子仁8%、干香菇10%、豆腐18%、葵花仁10%、鸡肉20%、猪瘦肉14%,辅料为豆油皮、鸡蛋共计15%,调味料为食盐、大葱、生姜、大蒜、酱油、番茄酱共计5%;
制作流程如下:
a取新鲜松子用剥壳机剥去外壳,风选处理,取仁称重备用;
b取干香菇用温水浸泡1小时,洗净、切粒,称重备用;
c取新鲜豆腐,洗净,称重备用;
d取干葵花子,用剥壳机脱去外壳,风选处理,取仁称重备用;
e取新鲜鸡脯肉,洗净、称重、切粒,备用;
f取新鲜猪瘦肉,洗净、称重、切粒,备用;
g取大葱洗净切段、取生姜洗净切片、取大蒜去皮洗净、称重备用;
h将松子仁、香菇粒、豆腐、葵花仁、鸡肉粒、猪瘦肉粒、大葱段、生姜片、大蒜、食盐、酱油、番茄酱放在一起拌均,放入粉碎机绞碎,整理呈宽8cm、高2cm的长条状馅料备用;
j将豆油皮放在蒸锅内蒸汽湿润1—2分钟取出摊开,切割呈10cm²方块,用菜刀将陷料横向切割呈2cm宽的长条、放在切割好的豆油皮的边缘、将豆油皮翻起把馅料包裹紧,依次操作,备用;
k取新鲜鸡蛋打开放入盆中、倒入淀粉搅成糊状,将包馅的豆油皮放入盆中浸泡后捞起,再放入沸油锅中炸制八成熟时捞起,待稍冷却过后再次入锅炸呈表面金黄色时捞起,依次操作,待完全冷却过后装袋封口。
有益效果:由于部分儿童出现了偏食厌食的习惯、导致营养不良、影响了生长发育,有些儿童的身高、体重、智力发育缓慢、严重影响了身体健康。一种健脑增高松子酥卷,该食材配方经现代中医研究检测,钙、磷脂、锌、铁含量较高,具备营养强壮、易消化、健脑益智、有助于牙齿及骨骼生长发育。
具体实施方式
现结合上述详细说明本发明的实施方案:
一种健脑增高松子酥卷:其特征是食材配料为松子仁8%、干香菇10%、豆腐18%、葵花仁10%、鸡肉20%、猪瘦肉14%,辅料为豆油皮、鸡蛋共计15%,调味料为食盐、大葱、生姜、大蒜、酱油、番茄酱共计5%;
制作流程如下:
a取新鲜松子用剥壳机剥去外壳,风选处理,取仁称重备用;
b取干香菇用温水浸泡1小时,洗净、切粒,称重备用;
c取新鲜豆腐,洗净,称重备用;
d取干葵花子,用剥壳机脱去外壳,风选处理,取仁称重备用;
e取新鲜鸡脯肉,洗净、称重、切粒,备用;
f取新鲜猪瘦肉,洗净、称重、切粒,备用;
g取大葱洗净切段、取生姜洗净切片、取大蒜去皮洗净、称重备用;
h将松子仁、香菇粒、豆腐、葵花仁、鸡肉粒、猪瘦肉粒、大葱段、生姜片、大蒜、食盐、酱油、番茄酱放在一起拌均,放入粉碎机绞碎,整理呈宽8cm、高2cm的长条状馅料备用;
j将豆油皮放在蒸锅内蒸汽湿润1—2分钟取出摊开,切割呈10cm²方块,用菜刀将陷料横向切割呈2cm宽的长条、放在切割好的豆油皮的边缘、将豆油皮翻起把馅料包裹紧,依次操作,备用;
k取新鲜鸡蛋打开放入盆中、倒入淀粉搅成糊状,将包馅的豆油皮放入盆中浸泡后捞起,再放入沸油锅中炸制八成熟时捞起,待稍冷却过后再次入锅炸呈表面金黄色时捞起,依次操作,待完全冷却过后装袋封口。
根据上述一种健脑增高松子酥卷在食用时,先检查包装保质期,开袋后可使用微波炉加热后直接食用、也可和其他菜肴一起烹饪后食用、还可以切段放入汤中外加配料一起煮制后食用,该酥卷香酥开口、营养丰富、可使小朋友胃口大开,但每位小朋友每日摄入量应在200g以内;该酥卷利用松子仁中所含的磷和锰有助于儿童的大脑智力发育和刺激增高的功效、香菇对儿童的骨骼和牙齿发育十分有益、豆腐有增进食欲的功能及对儿童的牙齿及骨骼生长发育颇为有益、葵花仁有调节脑细胞代谢及改善其抑制机能的作用、鸡肉有改善心脑功能及促进儿童智力发育、猪瘦肉有润肠胃及补虚强身的功效、辅料为鸡蛋和淀粉、一起制作的酥卷,该食材配方经现代中医研究检测,钙、磷脂、锌、铁含量较高,具备营养强壮、易消化、健脑益智、有助于牙齿及骨骼生长发育;经部分儿童食用两月余,经医学检测摄入营养基本均衡,身高及智力发育正常,家长反映孩子偏食厌食习惯有所好转。
以上所述仅为本发明的常规揭示,并非对本发明作任何形式上的限制;凡熟悉本行业的技术人员在未脱离本发明的技术方案范围内、实施对以上所述技术作出的任何等同变化的调整、修饰与演变等,均仍属于本发明的技术方案的保护范围内。
Claims (1)
1.一种健脑增高松子酥卷:其特征是食材配料为松子仁8%、干香菇10%、豆腐18%、葵花仁10%、鸡肉20%、猪瘦肉14%,辅料为豆油皮、鸡蛋共计15%,调味料为食盐、大葱、生姜、大蒜、酱油、番茄酱共计5%;
制作流程如下:
a取新鲜松子用剥壳机剥去外壳,风选处理,取仁称重备用;
b取干香菇用温水浸泡1小时,洗净、切粒,称重备用;
c取新鲜豆腐,洗净,称重备用;
d取干葵花子,用剥壳机脱去外壳,风选处理,取仁称重备用;
e取新鲜鸡脯肉,洗净、称重、切粒,备用;
f取新鲜猪瘦肉,洗净、称重、切粒,备用;
g取大葱洗净切段、取生姜洗净切片、取大蒜去皮洗净、称重备用;
h将松子仁、香菇粒、豆腐、葵花仁、鸡肉粒、猪瘦肉粒、大葱段、生姜片、大蒜、食盐、酱油、番茄酱放在一起拌均,放入粉碎机绞碎,整理呈宽8cm、高2cm的长条状馅料备用;
j将豆油皮放在蒸锅内蒸汽湿润1—2分钟取出摊开,切割呈10cm²方块,用菜刀将陷料横向切割呈2cm宽的长条、放在切割好的豆油皮的边缘、将豆油皮翻起把馅料包裹紧,依次操作,备用;
k取新鲜鸡蛋打开放入盆中、倒入淀粉搅成糊状,将包馅的豆油皮放入盆中浸泡后捞起,再放入沸油锅中炸制八成熟时捞起,待稍冷却过后再次入锅炸呈表面金黄色时捞起,依次操作,待完全冷却过后装袋封口。
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CN103330004A (zh) * | 2013-05-31 | 2013-10-02 | 马文化 | 一种甘草黑胡椒牛肉素卷及其制备方法 |
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CN101653220A (zh) * | 2009-08-05 | 2010-02-24 | 荣成波德隆食品有限公司 | 一种麻婆茄子春卷馅的制作方法 |
CN103330004A (zh) * | 2013-05-31 | 2013-10-02 | 马文化 | 一种甘草黑胡椒牛肉素卷及其制备方法 |
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