CN109123344A - 一种沙参糕及其制作方法 - Google Patents
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Abstract
本发明公开了一种沙参糕及其制作方法,该玉竹沙参糕由以下重量份的原料配制而成:糯米180‑190份、粳米80‑95份、红糖10‑15份、白糖65‑75份、栗子70‑95份、沙参10‑12份、玉竹4‑6份。沙参糕的制作方法,包括以下步骤:(1)选料;(2)粉碎;(3)制稠膏;(4)制栗粉;(5)合粉粉;(6)蒸糕;(7)切块。本发明的有益效果:本发明提供的沙参糕具备养阴清肺,养阴润燥、生津止渴之功效,同时沙参糕的其制作方法简单,原料成本低。
Description
技术领域
本发明涉及一种沙参糕及其制作方法。
背景技术
夏季是阳气最旺盛的季节,不少本身体质偏热的人群,更容易出现火气大、口干舌燥等问题。从中医角度分析,要选用沙参、玉竹、玄参、生地、麦冬、山茱萸、黄精等养阴润燥药材调理身体,以适应四时之变,滋阴润燥是治疗燥伤肺胃阴液的方法,症见咽干口渴,午后身热,或干咳少痰,舌红,脉细数,用沙参麦冬汤、益胃汤;肠燥便秘,燥证分内燥、外燥两种,外燥是外感燥气致病,内燥是内脏津液亏损之证,治疗外燥宜轻宣,内燥宜滋润;故润燥分为轻宣外燥和滋润内燥两大类,具体又有轻宣润燥、甘寒滋润、清肠润燥、养阴润燥等,可是平时上班,没有太多时间去料理较为复杂的食疗方,合理的营养可以增强身体的抗病能力,保持健康,食疗养生法简称“食养”。即利用食物来影响机体各方面的功能,使其获得健康或愈疾防病的一种养生方法。食疗养生是根据不同的人群、不同的年龄、不同的体质、不同的疾病,在不同的季节选取具有一定保健作用或治疗作用的食物,通过科学合理的搭配和烹调加工,做成具有色、香、味、形、气、养的美味食品,这些食物既是美味佳肴,又能养生保健,防病治病,能吃出健康,益寿延年,因此寻求一种即能发挥中医特色又大众化的保健米糕是客观需要。
发明内容
为克服现有技术的不足之处,本发明提供一种沙参糕及其制作方法。
本发明是通过以下技术方案实现的:
一种沙参糕,该玉竹沙参糕由以下重量份的原料配制而成:糯米180-190份、粳米80-95份、红糖10-15份、白糖65-75份、栗子70-95份、沙参10-12份、玉竹4-6份。
本发明还提供了一种沙参糕的制作方法,包括以下步骤:
(1)选料:挑选除去糯米及粳米的杂质、洗净、烘干;
(2)粉碎:将除杂后的糯米、粳米混合后粉碎,过70-80目筛,得到糯米粳米混合粉,备用;
(3)制稠膏:将沙参、玉竹加水煎煮二次,每次煮沸后保持3-4小时,合并两次煎液,榨汁,滤过,滤液浓缩至70-80℃相对密度1.3-1.5的稠膏,得到沙参玉竹稠膏,备用;
(4)制栗粉:将栗子洗净,对剖开,锅中加水浸没栗子,旺火煮至七成熟,放凉,剥去粟壳和内膜,粉碎,过70-80目筛,得到栗粉,备用;
(5)合粉:将步骤(3)中的沙参玉竹稠膏,加入红糖,加白糖,加糯米粳米混合粉,一起倒入面缸,加适量水搅成糊状,再将栗粉倒入缸内拌匀,得到混合糕粉;
(6)蒸糕:将混合糕粉移入垫好屉布的笼屉内擀平,在旺火上蒸30-35分钟,蒸熟,即可熄火;
(7)切块:取出糕晾透后,切成8cm×5cm×2cm糕块即成,得到沙参糕。
沙参性味与归经:甘、微寒,归肺、胃经,功能与主治:养阴清肺、化痰、益气,用于肺热燥咳、阴虚劳嗽、干咳痰黏、气阴不足、烦热口干。
玉竹性味与归经:甘、微寒,归肺、胃经,功能与主治:养阴润燥、生津止渴,用于肺胃阴伤、燥热咳嗽、咽干口渴、内热消渴。
本发明的有益效果:本发明提供的沙参糕具备养阴清肺,养阴润燥、生津止渴之功效,同时沙参糕的其制作方法简单,原料成本低。
具体实施方式
下面将结合具体实施例来详细说明本发明,在此本发明的示意性实施例以及说明用来解释本发明,但并不作为对本发明的限定。
实施例1
一种沙参糕,该玉竹沙参糕由以下重量份的原料配制而成:糯米180份、粳米80份、红糖10份、白糖65份、栗子70份、沙参10份、玉竹4份。
本发明还提供了一种沙参糕的制作方法,包括以下步骤:
(1)选料:挑选除去糯米及粳米的杂质、洗净、烘干;
(2)粉碎:将除杂后的糯米、粳米混合后粉碎,过70目筛,得到糯米粳米混合粉,备用;
(3)制稠膏:将沙参、玉竹加水煎煮二次,每次煮沸后保持3小时,合并两次煎液,榨汁,滤过,滤液浓缩至70℃相对密度1.3的稠膏,得到沙参玉竹稠膏,备用;
(4)制栗粉:将栗子洗净,对剖开,锅中加水浸没栗子,旺火煮至七成熟,放凉,剥去粟壳和内膜,粉碎,过70目筛,得到栗粉,备用;
(5)合粉:将步骤(3)中的沙参玉竹稠膏,加入红糖,加白糖,加糯米粳米混合粉,一起倒入面缸,加适量水搅成糊状,再将栗粉倒入缸内拌匀,得到混合糕粉;
(6)蒸糕:将混合糕粉移入垫好屉布的笼屉内擀平,在旺火上蒸30分钟,蒸熟,即可熄火;
(7)切块:取出糕晾透后,切成8cm×5cm×2cm糕块即成,得到沙参糕。
实施例2
一种沙参糕,该玉竹沙参糕由以下重量份的原料配制而成:糯米190份、粳米95份、红糖15份、白糖75份、栗子95份、沙参12份、玉竹6份。
本发明还提供了一种沙参糕的制作方法,包括以下步骤:
(1)选料:挑选除去糯米及粳米的杂质、洗净、烘干;
(2)粉碎:将除杂后的糯米、粳米混合后粉碎,过80目筛,得到糯米粳米混合粉,备用;
(3)制稠膏:将沙参、玉竹加水煎煮二次,每次煮沸后保持4小时,合并两次煎液,榨汁,滤过,滤液浓缩至80℃相对密度1.5的稠膏,得到沙参玉竹稠膏,备用;
(4)制栗粉:将栗子洗净,对剖开,锅中加水浸没栗子,旺火煮至七成熟,放凉,剥去粟壳和内膜,粉碎,过80目筛,得到栗粉,备用;
(5)合粉:将步骤(3)中的沙参玉竹稠膏,加入红糖,加白糖,加糯米粳米混合粉,一起倒入面缸,加适量水搅成糊状,再将栗粉倒入缸内拌匀,得到混合糕粉;
(6)蒸糕:将混合糕粉移入垫好屉布的笼屉内擀平,在旺火上蒸35分钟,蒸熟,即可熄火;
(7)切块:取出糕晾透后,切成8cm×5cm×2cm糕块即成,得到沙参糕。
实施例3
一种沙参糕,该玉竹沙参糕由以下重量份的原料配制而成:糯米185份、粳米88份、红糖13份、白糖70份、栗子85份、沙参11份、玉竹5份。
本发明还提供了一种沙参糕的制作方法,包括以下步骤:
(1)选料:挑选除去糯米及粳米的杂质、洗净、烘干;
(2)粉碎:将除杂后的糯米、粳米混合后粉碎,过75目筛,得到糯米粳米混合粉,备用;
(3)制稠膏:将沙参、玉竹加水煎煮二次,每次煮沸后保持3.5小时,合并两次煎液,榨汁,滤过,滤液浓缩至75℃相对密度1.4的稠膏,得到沙参玉竹稠膏,备用;
(4)制栗粉:将栗子洗净,对剖开,锅中加水浸没栗子,旺火煮至七成熟,放凉,剥去粟壳和内膜,粉碎,过75目筛,得到栗粉,备用;
(5)合粉:将步骤(3)中的沙参玉竹稠膏,加入红糖,加白糖,加糯米粳米混合粉,一起倒入面缸,加适量水搅成糊状,再将栗粉倒入缸内拌匀,得到混合糕粉;
(6)蒸糕:将混合糕粉移入垫好屉布的笼屉内擀平,在旺火上蒸33分钟,蒸熟,即可熄火;
(7)切块:取出糕晾透后,切成8cm×5cm×2cm糕块即成,得到沙参糕。
Claims (2)
1.一种沙参糕,其特征在于,该玉竹沙参糕由以下重量份的原料配制而成:糯米180-190份、粳米80-95份、红糖10-15份、白糖65-75份、栗子70-95份、沙参10-12份、玉竹4-6份。
2.一种沙参糕的制作方法,其特征在于,包括以下步骤:
(1)选料:挑选除去糯米及粳米的杂质、洗净、烘干;
(2)粉碎:将除杂后的糯米、粳米混合后粉碎,过70-80目筛,得到糯米粳米混合粉,备用;
(3)制稠膏:将沙参、玉竹加水煎煮二次,每次煮沸后保持3-4小时,合并两次煎液,榨汁,滤过,滤液浓缩至70-80℃相对密度1.3-1.5的稠膏,得到沙参玉竹稠膏,备用;
(4)制栗粉:将栗子洗净,对剖开,锅中加水浸没栗子,旺火煮至七成熟,放凉,剥去粟壳和内膜,粉碎,过70-80目筛,得到栗粉,备用;
(5)合粉:将步骤(3)中的沙参玉竹稠膏,加入红糖,加白糖,加糯米粳米混合粉,一起倒入面缸,加适量水搅成糊状,再将栗粉倒入缸内拌匀,得到混合糕粉;
(6)蒸糕:将混合糕粉移入垫好屉布的笼屉内擀平,在旺火上蒸30-35分钟,蒸熟,即可熄火;
(7)切块:取出糕晾透后,切成8cm×5cm×2cm糕块即成,得到沙参糕。
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Application publication date: 20190104 |