CN108783362A - 一种麻辣味瓜子及其制备方法 - Google Patents
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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
- 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
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
-
- 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
本发明提供了一种麻辣味瓜子及其制备方法，由以下重量份原料制备而成：100‑120份瓜子、8‑10份辣椒、7‑11份花椒、7‑9份金银花、5‑8份菊花、3‑6份决明子、6‑8份橙汁、5‑8份八角、6‑9份桂皮、10‑12份冰糖、5‑8份食盐。本发明提供了一种辣味瓜子及其制备方法，在制备过程中，通过将去火的中药与辣椒、花椒混合，并通过熏蒸的方法使瓜子附着上麻辣味，避免瓜子因为直接熬煮而产生的易上火的情况，且本发明通过喷洒橙汁，使得所制备瓜子更具风味，老少咸宜。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种麻辣味瓜子及其制备方法。
背景技术
南瓜子（白瓜子）炒熟后可直接食用，也可加料制成多味瓜子，味道香美。还可以做糕点的辅料，白瓜子所含蛋白质、脂肪、维生素很丰富。
南瓜子含有蛋白质、脂肪、碳水化合物、膳食纤维、胡罗卜素、视黄醇当量、硫胺素、核黄素、烟酸、维生素E、钾、钠、硒、铜、锌、锰、铁、镁、钙、磷等成分。还含有丰富的氨基酸、不饱和脂肪酸、维生素及胡萝卜素等营养成分。
且南瓜子外壳较软，较易入味，也较为适宜牙口不好的人群食用。麻辣味是一种常见的极受好评的口味，但是麻辣味瓜子制作过程中，往往加入大量辣椒以及花椒，吃多较易上火。
发明内容
本发明的目的在于提供一种麻辣味瓜子及其制备方法，以解决上述技术问题。
本发明为解决上述技术问题，采用以下技术方案来实现：
一种麻辣味瓜子，由以下重量份原料制备而成：100-120份瓜子、8-10份辣椒、7-11份花椒、7-9份金银花、5-8份菊花、3-6份决明子、6-8份橙汁、5-8份八角、6-9份桂皮、10-12份冰糖、5-8份食盐。
优选地，所述瓜子为南瓜子。
优选地，所述南瓜子颗粒饱满、大小均匀、无霉变、无腐烂。
优选地，所述辣椒为晒干的朝天椒。
一种麻辣味瓜子的制备方法，包括以下步骤：
A.将金银花、菊花、决明子、辣椒、花椒均匀混合并放入研磨机，待研磨至粉末后，向所得混合物内加入清水，并用小火熬制，待沸腾后，继续小火慢熬2-3小时，熬制结束后过滤残渣，既得药液；
B.将八角、桂皮、冰糖、食盐倒入锅中并加入清水，先用大火烧至沸腾，然后转小火继续熬煮1-2小时，过滤掉残渣，既得卤液；
C.将瓜子与卤液共同倒入锅中，并用小火进行收汁；
D.将瓜子放入蒸笼，并用药液进行熏蒸，待药液熏蒸结束后，将瓜子取出，并向瓜子表面喷洒橙汁喷雾；
E.将瓜子进行烘烤，烘烤结束后放凉，既得。
优选地，所述步骤D中，辅助以1000-1200w的超声振动。
优选地，所述橙汁喷雾均匀覆盖在瓜子表面，喷雾过程中对瓜子不停进行翻转。
每百克辣椒维生素C含量高达198毫克，居蔬菜之首位。维生素B、胡萝卜素以及钙、铁等矿物质含量亦较丰富。医药专家认为，辣椒能缓解胸腹冷痛，制止痢疾，杀抑胃腹内寄生虫，控制心脏病及冠状动脉硬化；还能刺激口腔粘膜，引起胃的蠕动，促进唾液分泌，增强食欲，促进消化。
辣味品因其具有杀菌、防腐、调味、营养、驱寒等功能，为人类防病、治病、改良基因、促进人类进化起到了积极作用。因此，在你的日常菜谱中加入一点辣椒，对身体的健康大有益处。
辣椒也是一种很有刺激性的食物，是很多人的最爱，特别是四川人吃辣是出了名的，辣椒不仅仅是它的辣味能够刺激我们的食欲，对于温胃驱寒都有很大的功效，对于治疗消化不良有很好的效果。
花椒为常见的调味料，并可提取芳香油，又可入药，种子可食用，也可加工制作肥皂，花椒用作中药，有温中行气、逐寒、止痛、杀虫等功效。治胃腹冷痛、呕吐、泄泻、血吸虫、蛔虫等症。
金银花自古被誉为清热解毒的良药。它性甘寒气芳香，甘寒清热而不伤胃，芳香透达又可祛邪。金银花既能宣散风热，还善清解血毒，用于各种热性病，如身热、发疹、发斑、热毒疮痈、咽喉肿痛等症，均效果显著。
决明子，中药名。是豆科植物决明或小决明的干燥成熟种子，以其有明目之功而名之。秋季采收成熟果实，晒干，打下种子，除去杂质。决明子味苦、甘、咸，性微寒，入肝、肾、大肠经；润肠通便，降脂明目，治疗便秘及高血脂，高血压。清肝明目，利水通便，有缓泻作用，降血压降血脂。
本发明的有益效果是：本发明提供了一种辣味瓜子及其制备方法，在制备过程中，通过将去火的中药与辣椒、花椒混合，并通过熏蒸的方法使瓜子附着上麻辣味，避免瓜子因为直接熬煮而产生的易上火的情况，且本发明通过喷洒橙汁，使得所制备瓜子更具风味，老少咸宜。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明，但下述实施例仅仅为本发明的优选实施例，并非全部。基于实施方式中的实施例，本领域技术人员在没有做出创造性劳动的前提下所获得其它实施例，都属于本发明的保护范围。下述实施例中的实验方法，如无特殊说明，均为常规方法，下述实施例中所用的材料、试剂等，如无特殊说明，均可从商业途径得到。
实施例1
A.将7份金银花、5份菊花、3份决明子、8份辣椒、7份花椒均匀混合并放入研磨机，待研磨至粉末后，向所得混合物内加入清水，并用小火熬制，待沸腾后，继续小火慢熬2小时，熬制结束后过滤残渣，既得药液；
B.将5份八角、6份桂皮、10份冰糖、5份食盐倒入锅中并加入清水，先用大火烧至沸腾，然后转小火继续熬煮1小时，过滤掉残渣，既得卤液；
C.将100份瓜子与卤液共同倒入锅中，并用小火进行收汁；
D.将瓜子放入蒸笼，并用药液进行熏蒸，待药液熏蒸结束后，将瓜子取出，并向瓜子表面喷洒6份橙汁喷雾；
E.将瓜子进行烘烤，烘烤结束后放凉，既得。
所选瓜子为南瓜子；所选南瓜子颗粒饱满、大小均匀、无霉变、无腐烂；所选辣椒为晒干的朝天椒；所述步骤D中，辅助以1000w的超声振动；所述橙汁喷雾均匀覆盖在瓜子表面，喷雾过程中对瓜子不停进行翻转。
实施例2
A.将9份金银花、8份菊花、6份决明子、10份辣椒、11份花椒均匀混合并放入研磨机，待研磨至粉末后，向所得混合物内加入清水，并用小火熬制，待沸腾后，继续小火慢熬2-3小时，熬制结束后过滤残渣，既得药液；
B.将8份八角、9份桂皮、12份冰糖、8份食盐倒入锅中并加入清水，先用大火烧至沸腾，然后转小火继续熬煮2小时，过滤掉残渣，既得卤液；
C.将120份瓜子与卤液共同倒入锅中，并用小火进行收汁；
D.将瓜子放入蒸笼，并用药液进行熏蒸，待药液熏蒸结束后，将瓜子取出，并向瓜子表面喷洒8份橙汁喷雾；
E.将瓜子进行烘烤，烘烤结束后放凉，既得。
所选瓜子为南瓜子；所选南瓜子颗粒饱满、大小均匀、无霉变、无腐烂；所选辣椒为晒干的朝天椒；所述步骤D中，辅助以1200w的超声振动；所述橙汁喷雾均匀覆盖在瓜子表面，喷雾过程中对瓜子不停进行翻转。
实施例3
A.将8份金银花、7份菊花、4份决明子、9份辣椒、9份花椒均匀混合并放入研磨机，待研磨至粉末后，向所得混合物内加入清水，并用小火熬制，待沸腾后，继续小火慢熬2小时，熬制结束后过滤残渣，既得药液；
B.将7份八角、8份桂皮、11份冰糖、6份食盐倒入锅中并加入清水，先用大火烧至沸腾，然后转小火继续熬煮1小时，过滤掉残渣，既得卤液；
C.将110份瓜子与卤液共同倒入锅中，并用小火进行收汁；
D.将瓜子放入蒸笼，并用药液进行熏蒸，待药液熏蒸结束后，将瓜子取出，并向瓜子表面喷洒7份橙汁喷雾；
E.将瓜子进行烘烤，烘烤结束后放凉，既得。
所选瓜子为南瓜子；所选南瓜子颗粒饱满、大小均匀、无霉变、无腐烂；所选辣椒为晒干的朝天椒；所述步骤D中，辅助以1100w的超声振动；所述橙汁喷雾均匀覆盖在瓜子表面，喷雾过程中对瓜子不停进行翻转。
本发明提供了一种辣味瓜子及其制备方法，在制备过程中，通过将去火的中药与辣椒、花椒混合，并通过熏蒸的方法使瓜子附着上麻辣味，避免瓜子因为直接熬煮而产生的易上火的情况，且本发明通过喷洒橙汁，使得所制备瓜子更具风味，老少咸宜。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的仅为本发明的优选例，并不用来限制本发明，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (7)
1.一种麻辣味瓜子，其特征在于，由以下重量份原料制备而成：100-120份瓜子、8-10份辣椒、7-11份花椒、7-9份金银花、5-8份菊花、3-6份决明子、6-8份橙汁、5-8份八角、6-9份桂皮、10-12份冰糖、5-8份食盐。
2.根据权利要求1所述的一种麻辣味瓜子，其特征在于，所述瓜子为南瓜子。
3.根据权利要求2所述的一种麻辣味瓜子，其特征在于，所述南瓜子颗粒饱满、大小均匀、无霉变、无腐烂。
4.根据权利要求1所述的一种麻辣味瓜子，其特征在于，所述辣椒为晒干的朝天椒。
5.一种麻辣味瓜子的制备方法，其特征在于，包括以下步骤：
A.将金银花、菊花、决明子、辣椒、花椒均匀混合并放入研磨机，待研磨至粉末后，向所得混合物内加入清水，并用小火熬制，待沸腾后，继续小火慢熬2-3小时，熬制结束后过滤残渣，既得药液；
B.将八角、桂皮、冰糖、食盐倒入锅中并加入清水，先用大火烧至沸腾，然后转小火继续熬煮1-2小时，过滤掉残渣，既得卤液；
C.将瓜子与卤液共同倒入锅中，并用小火进行收汁；
D.将瓜子放入蒸笼，并用药液进行熏蒸，待药液熏蒸结束后，将瓜子取出，并向瓜子表面喷洒橙汁喷雾；
E.将瓜子进行烘烤，烘烤结束后放凉，既得。
6.根据权利要求5所述的一种麻辣味瓜子的制备方法，其特征在于，所述步骤D中，辅助以1000-1200w的超声振动。
7.根据权利要求5所述的一种麻辣味瓜子的制备方法，其特征在于，所述橙汁喷雾均匀覆盖在瓜子表面，喷雾过程中对瓜子不停进行翻转。
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| CN105661442A (zh) * | 2016-01-13 | 2016-06-15 | 广德原野水果种植家庭农场 | 一种风味吊瓜子的加工方法 |
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