CN108236099A - 一种清火开胃西瓜子的制备方法 - Google Patents
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Abstract
本发明公开了一种清火开胃西瓜子的制备方法,通过按重量称取八角150‑250克、桂皮200‑250克、砂仁10‑20克、肉蔻40‑60克、豆蔻10‑15克、丁香10‑15克、小茴香40‑60克、陈皮40‑60克、良姜40‑60克、白芷40‑60克、肉桂15‑35克、花椒40‑60克、香草15‑35克、千里香15‑35克、草果5‑10个、香叶5‑15片、甘草5‑15片、山楂5‑15片、味精15‑35克、植物油50‑100ml,将人工或机器筛选出的瓜子和上述中药材一起煮制,得出具有清火开胃功能的西瓜子。与现有技术相比,本发明采用一系列中药材及原料,制备出的西瓜子明显具有清热解毒,开胃健脾的功能。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种清火开胃西瓜子的制备方法。
背景技术
西瓜子为葫芦科植物西瓜的种子,可供食用或药用。一般来说,我们日常吃的西瓜里的籽也可以做成西瓜子,但是个头太小,因此市面上产的西瓜子通常来自特殊的西瓜品种,比如兰州的打瓜。打瓜,也称籽瓜,所产瓜子,黑边白心,颗粒饱满,片形较大,故国际市场上有“兰州黑瓜子”或“兰州大板瓜子”之称。秋季,籽瓜成熟后,将瓜用拳头打破,食肉取子,用水洗净,晒干,即可应市。目前常规的西瓜子加工方法,是先用盐水或卤液浸泡原料,之后将其中的水分炒干或烘干,最后再喷洒各种调味剂,或者在烘干或者炒干的过程中投放各种调味料,以形成不同风味的西瓜子,虽然可口美味,但是通过盐水或卤液浸泡炒制的瓜子,吃多容易上火,经常使用会影响身体健康,保健效果差。
发明内容
为解决上述缺陷,本发明的目的是提供一种清火开胃西瓜子的制备方法,步骤简单,材料易得,制得的西瓜子药香明显、香味浓郁生津、持久自然,不易上火,同时具有良好的保健功效,能保护人体免受自然基的损伤,具有养血补气、滋阴清热、解毒养胃等功效,具有良好的经济效益。
为达到上述目的,本发明采用的技术方案是:一种清火开胃西瓜子的制备方法,其特征在于包括以下步骤:
1)按重量称取八角150-250克、桂皮200-250克、砂仁10-20克、肉蔻40-60克、豆蔻10-15克、丁香10-15克、小茴香40-60克、陈皮40-60克、良姜40-60克、白芷40-60克、肉桂15-35克、花椒40-60克、香草15-35克、千里香15-35克、草果5-10个、香叶5-15片、甘草5-15片、山楂5-15片;
2)通过人工或筛选机筛选出100-200斤西瓜子,将其置于清水中清洗浸泡,去除杂质;
3)步骤2)中得到的瓜子置于石灰水中浸泡1.5-2h,捞出,再次用清水清洗,去掉壳上黏膜;
4)将步骤1)中称取的各配料研磨成粉末,与清水混合均匀,之后称取味精15-35克、植物油50-100ml加入,下锅煮沸一段时间后,将步骤3)中得到的西瓜子下锅一起煮制,煮制后捞出,在阳光下晾晒,得到略湿的清火开胃西瓜子。
优选的是,步骤1)中按重量称取八角200克、桂皮230克、砂仁15克、肉蔻50克、豆蔻12克、丁香12克、小茴香50克、陈皮50克、良姜50克、白芷50克、肉桂50克、花椒50克、香草25克、千里香25克、草果8个、香叶10片、甘草10片、山楂10片。
步骤4)中的味精称取25克、植物油称取80ml。
步骤4)中的植物油采用芝麻油。
步骤2)和步骤3)中的清水和石灰水的用量满足将西瓜子淹没。
步骤2)中筛选出的西瓜子为颗粒饱满、大小均匀、无霉变、无腐烂的瓜子。
步骤3)中的石灰水浓度为0.3-0.4g/ml。
步骤4)中的煮制温度为80-90摄氏度,煮制时间为1-2h。
本发明中使用的八角和桂皮为著名的调味香料,分别含有芳香油和桂皮油,加上香叶调味料,和西瓜子一起煮制,煮出的西瓜子食用时口感好,充满芳香;使用的草果是药食两用中药材大宗品种之一,草果和香草作调味香料,果实入药,具有燥湿健脾,除痰截疟的功能,对治疗脘腹胀满,反胃呕吐,食积疟疾等症具有明显效果,和西瓜子一起煮制好,能将有效成分添加入西瓜子外壳中,通过人的食用,起到健脾作用;使用的砂仁有香气,对于改善脾胃气滞,宿食不消,腹痛痞胀,噎膈呕吐,寒泻冷痢具有明显效果;使用的肉蔻含有挥发油,少量能促进胃液的分泌及胃肠蠕动,具有开胃和促进食欲,消胀止痛的功效;使用的豆蔻有香味,可用于化湿消痞,行气温中,开胃消食,对于湿浊中阻,不思饮食,湿温初起,胸闷不饥,寒湿呕逆,胸腹胀痛,食积不消具有明显效果;丁香作为香料及中药材,具抑菌及驱虫作用,对于治疗胃病,腹痛、呕吐、神经痛、牙痛具有明显效果;使用的甘草味甜而特殊,具有清热解毒、祛痰止咳、脘腹等功效;使用的小茴香常用于治疗寒疝腹痛,睾丸偏坠,痛经,少腹冷痛,脘腹胀痛,食少吐泻;使用的陈皮对于理气健脾,燥湿化痰具有明显效果;使用的良姜性温,对于改善脘腹冷痛,胃寒呕吐,嗳气吞酸具有明显效果;使用的白芷以根入药,有祛病除湿、排脓生肌、活血止痛等功能;使用的肉桂具有补元阳,暖脾胃,除积冷,通血脉等功效;山楂是健脾开胃、消食化滞、活血化痰的良药,对胸膈脾满、疝气、血淤、闭经等症有很好的疗效;使用的花椒可用作中药,有温中行气、逐寒、止痛、杀虫等功效;千里香对于行气止痛、活血散瘀、风湿痹痛有重要功效。
本发明在实施中,将西瓜子置于石灰水中进行浸泡,不仅具有消毒杀菌的作用,还能破坏西瓜子壳表层的黏膜,有利于西瓜子的脱模处理,促进西瓜子对中草药活性成分的有效吸收,通过煮制操作,使得西瓜子能充分吸收中的活性成分,上述各物料中带有的香气渗入西瓜子外皮,使西瓜子香味浓郁,风味独特,同时西瓜子吸附上述各物料中的活性成分,使西瓜子具有益血补气、滋阴清热、解毒开胃、安神健体及消除疲劳的功效。
具体实施方式
下面通过实施例,对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种清火开胃西瓜子的制备方法,按照以下步骤进行制备:
1)按重量称取八角200克、桂皮230克、砂仁15克、肉蔻50克、豆蔻12克、丁香12克、小茴香50克、陈皮50克、良姜50克、白芷50克、肉桂50克、花椒50克、香草25克、千里香25克、草果8个、香叶10片、甘草10片、山楂10片;
2)通过人工或筛选机筛选出150斤西瓜子,将其置于清水中清洗浸泡,去除杂质;
3)步骤2)中得到的瓜子置于石灰水中浸泡1.8h,捞出,再次用清水清洗,去掉壳上黏膜;
4)将步骤1)中称取的各配料研磨成粉末,与清水混合均匀,之后称取味精25克、植物油80ml加入,下锅煮沸一段时间后,将步骤3)中得到的西瓜子下锅一起煮制,煮制后捞出,在阳光下晾晒,得到略湿的清火开胃西瓜子。
实施例2
本发明提出一种清火开胃西瓜子的制备方法,按照以下工艺步骤进行制备:
1)按重量称取八角150克、桂皮200克、砂仁10克、肉蔻40克、豆蔻10克、丁香10克、小茴香40克、陈皮40克、良姜40克、白芷40克、肉桂15克、花椒40克、香草15克、千里香15克、草果5个、香叶5片、甘草5片、山楂5片;
2)通过人工或筛选机筛选出100斤西瓜子,将其置于清水中清洗浸泡,去除杂质;
3)步骤2)中得到的瓜子置于石灰水中浸泡1.5h,捞出,再次用清水清洗,去掉壳上黏膜;
4)将步骤1)中称取的各配料研磨成粉末,与清水混合均匀,之后称取味精15克、植物油50ml加入,下锅煮沸一段时间后,将步骤3)中得到的西瓜子下锅一起煮制,煮制后捞出,在阳光下晾晒,得到略湿的清火开胃西瓜子。
实施例3
本发明提出一种清火开胃西瓜子的制备方法,按照以下工艺步骤进行制备:
1)按重量称取八角250克、桂皮250克、砂仁20克、肉蔻60克、豆蔻15克、丁香15克、小茴香60克、陈皮60克、良姜60克、白芷60克、肉桂35克、花椒60克、香草35克、千里香35克、草果10个、香叶15片、甘草15片、山楂15片、味精35克、植物油100ml;
2)通过人工或筛选机筛选出200斤西瓜子,将其置于清水中清洗浸泡,去除杂质;
3)步骤2)中得到的瓜子置于石灰水中浸泡2h,捞出,再次用清水清洗,去掉壳上黏膜;
4)将步骤1)中称取的各配料研磨成粉末,与清水混合均匀,之后称取味精35克、植物油100ml加入,下锅煮沸一段时间后,将步骤3)中得到的西瓜子下锅一起煮制,煮制后捞出,在阳光下晾晒,得到略湿的清火开胃西瓜子。
以上所描述的仅为本发明的较佳实施例,上述具体实施例不是对本发明的限制,凡本领域的普通技术人员根据以上描述所做的润饰、修改或等同替换,均属于本发明的保护范围。
Claims (8)
1.一种清火开胃西瓜子的制备方法,其特征在于包括以下步骤:
1)按重量称取八角150-250克、桂皮200-250克、砂仁10-20克、肉蔻40-60克、豆蔻10-15克、丁香10-15克、小茴香40-60克、陈皮40-60克、良姜40-60克、白芷40-60克、肉桂15-35克、花椒40-60克、香草15-35克、千里香15-35克、草果5-10个、香叶5-15片、甘草5-15片、山楂5-15片;
2)通过人工或筛选机筛选出100-200斤西瓜子,将其置于清水中清洗浸泡,去除杂质;
3)步骤2)中得到的瓜子置于石灰水中浸泡1.5-2h,捞出,再次用清水清洗,去掉壳上黏膜;
4)将步骤1)中称取的各配料研磨成粉末,与清水混合均匀,之后称取味精15-35克、植物油50-100ml加入,下锅煮沸一段时间后,将步骤3)中得到的西瓜子下锅一起煮制,煮制后捞出,在阳光下晾晒,得到略湿的清火开胃西瓜子。
2.根据权利要求1所述的清火开胃西瓜子的制备方法,其特征在于:步骤1)中按重量称取八角200克、桂皮230克、砂仁15克、肉蔻50克、豆蔻12克、丁香12克、小茴香50克、陈皮50克、良姜50克、白芷50克、肉桂50克、花椒50克、香草25克、千里香25克、草果8个、香叶10片、甘草10片、山楂10片。
3.根据权利要求1所述的清火开胃西瓜子的制备方法,其特征在于:步骤4)中的味精称取25克、植物油称取80ml。
4.根据权利要求1所述的清火开胃西瓜子的制备方法,其特征在于:步骤4)中的植物油采用芝麻油。
5.根据权利要求1所述的清火开胃西瓜子的制备方法,其特征在于:步骤2)和步骤3)中的清水和石灰水的用量满足将西瓜子淹没。
6.根据权利要求1所述的清火开胃西瓜子的制备方法,其特征在于:步骤2)中筛选出的西瓜子为颗粒饱满、大小均匀、无霉变、无腐烂的瓜子。
7.根据权利要求1所述的清火开胃西瓜子的制备方法,其特征在于:步骤3)中的石灰水浓度为0.3-0.4g/ml。
8.根据权利要求1所述的清火开胃西瓜子的制备方法,其特征在于:步骤4)中的煮制温度为80-90摄氏度,煮制时间为1-2h。
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