CN108077903A - 一种紫甘蓝凉皮 - Google Patents
一种紫甘蓝凉皮 Download PDFInfo
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- CN108077903A CN108077903A CN201810024238.6A CN201810024238A CN108077903A CN 108077903 A CN108077903 A CN 108077903A CN 201810024238 A CN201810024238 A CN 201810024238A CN 108077903 A CN108077903 A CN 108077903A
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- 244000078782 Brassica arvensis Species 0.000 title claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 206010053615 Thermal burn Diseases 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims abstract description 3
- 210000003205 muscle Anatomy 0.000 claims abstract description 3
- 235000012149 noodles Nutrition 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims abstract 2
- 108010068370 Glutens Proteins 0.000 claims description 8
- 235000021312 gluten Nutrition 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 239000000853 adhesive Substances 0.000 claims description 2
- 230000001070 adhesive effect Effects 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 239000012267 brine Substances 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000013409 condiments Nutrition 0.000 claims description 2
- 238000001556 precipitation Methods 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 235000015192 vegetable juice Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241001674939 Caulanthus Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
Classifications
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
本发明公开一种紫甘蓝凉皮，属于面食类领域。该技术包括的具体步骤有：焯紫甘蓝、和面、揉面团、过滤淀粉水、搅拌淀粉水、蒸凉皮、取凉皮、煮面筋。本发明制作一种紫甘蓝凉皮，属于纯天然手法。它由面粉为主料，紫甘蓝为辅料制作而成。具有营养丰富、绿色健康的特点。
Description
技术领域
本发明涉及一种紫甘蓝凉皮，属面食类领域。
背景技术
随着社会的不断发展，人们对生活的质量要求越来越高。饮食生活都趋向营养的、健康的。本发明制作一种紫甘蓝凉皮，属于纯天然手法。它由面粉为主料，紫甘蓝为辅料制作而成的。具有营养丰富、绿色健康的特点。
发明内容
本发明在于制作一种紫甘蓝凉皮。解决上述问题的技术方法是这样的：1、焯紫甘蓝：紫甘蓝清洗后，焯水，捞出放凉；2、打紫甘蓝汁：将紫甘蓝切成段加水用搅拌机打成菜汁，过滤菜渣；3、和面：将过滤后的紫甘蓝汁适量加盐水，倒入面粉容器中，揉成面团；4、揉面团：适量加水，进行揉面团，每揉一次，揉出来的淀粉水就倒在另一个大的容器中，再加紫甘蓝汁揉下一次。一直揉至有少许面筋；5、过滤淀粉水：将所有淀粉水过滤一下，这样蒸出来的面皮会比较光滑，过滤后的面浆，静放两小时，面筋单独放一个小碗中；6、搅拌淀粉水：经过沉淀后，下面会比较稠，上面会比较稀，将上面的水轻轻倒去。用筷子将淀粉水搅拌均匀；7、蒸凉皮：取一个深批萨盘，倒入薄薄的一层面糊，锅中水烧开，将批萨盘放入锅中，烧两三分钟，凉皮上面会有大的气泡，就蒸好了；8、取凉皮 : 用夹子夹批萨盘。将批萨盘放在冷水中，轻轻一揭、凉皮就下来了。将凉皮放在涂过油的案板上，如此重复至所有凉皮做好；9、煮面筋：将面筋用水煮熟，大约煮 10 分钟左右，将面筋和凉皮切好拌上调料就可以享用了。
Claims (2)
1.一种紫甘蓝凉皮，其特征是由面粉为主料，紫甘蓝为辅料利用传统方式制作而成。
2.一种紫甘蓝凉皮，其特征在于：包括下列具体步骤：（1）焯紫甘蓝：紫甘蓝清洗后，焯水，捞出放凉；（2）打紫甘蓝汁：将紫甘蓝切成段加水用搅拌机打成菜汁，过滤菜渣；（3）和面：将过滤后的紫甘蓝汁适量加盐水，倒入面粉容器中，揉成面团；（4）揉面团：适量加水，进行揉面团，每揉一次，揉出来的淀粉水就倒在另一个大的容器中，再加紫甘蓝汁揉下一次，一直揉至有少许面筋；（5）过滤淀粉水：将所有淀粉水过滤一下，这样蒸出来的面皮会比较光滑，过滤后的面浆，静放两小时，面筋单独放一个小碗中；（6）搅拌淀粉水：经过沉淀后，下面会比较稠，上面会比较稀，将上面的水轻轻倒去，用筷子将淀粉水搅拌均匀；（7）蒸凉皮：取一个深批萨盘，倒入薄薄的一层面糊，锅中水烧开，将批萨盘放入锅中，烧两三分钟，凉皮上面会有大的气泡，就蒸好了；（8）取凉皮 : 用夹子夹批萨盘，将批萨盘放在冷水中，轻轻一揭、凉皮就下来了，将凉皮放在涂过油的案板上，如此重复至所有凉皮做好；（9）煮面筋：将面筋用水煮熟，大约煮 10 分钟左右，将面筋和凉皮切好拌上调料就可以享用了。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810024238.6A CN108077903A (zh) | 2018-01-10 | 2018-01-10 | 一种紫甘蓝凉皮 |
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| CN201810024238.6A CN108077903A (zh) | 2018-01-10 | 2018-01-10 | 一种紫甘蓝凉皮 |
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| CN108077903A true CN108077903A (zh) | 2018-05-29 |
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| CN201810024238.6A Pending CN108077903A (zh) | 2018-01-10 | 2018-01-10 | 一种紫甘蓝凉皮 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991365A (zh) * | 2018-06-19 | 2018-12-14 | 三原兴邦油品有限公司 | 一种紫甘蓝擀面皮及其制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816393A (zh) * | 2010-05-07 | 2010-09-01 | 肖岚 | 多层次多色彩多味道凉皮的制作方法 |
| CN105211684A (zh) * | 2014-06-28 | 2016-01-06 | 张吉芳 | 一种菠菜凉皮 |
| CN106260825A (zh) * | 2015-05-30 | 2017-01-04 | 俄胜位 | 一种苜蓿凉皮 |
-
2018
- 2018-01-10 CN CN201810024238.6A patent/CN108077903A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816393A (zh) * | 2010-05-07 | 2010-09-01 | 肖岚 | 多层次多色彩多味道凉皮的制作方法 |
| CN105211684A (zh) * | 2014-06-28 | 2016-01-06 | 张吉芳 | 一种菠菜凉皮 |
| CN106260825A (zh) * | 2015-05-30 | 2017-01-04 | 俄胜位 | 一种苜蓿凉皮 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991365A (zh) * | 2018-06-19 | 2018-12-14 | 三原兴邦油品有限公司 | 一种紫甘蓝擀面皮及其制备方法 |
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Address after: 241000 Anhui Wuhu Jinghu District Green Century City triumphant Hall North District 3-2-102 Applicant after: Zhang Fan Address before: No. 88, Xiang Rui Road, Jiujiang District, Wuhu, Anhui Applicant before: Zhang Fan |
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Application publication date: 20180529 |