CN109511890A - 一种麻辣蚕豆风味麻叶及其制作方法 - Google Patents
一种麻辣蚕豆风味麻叶及其制作方法 Download PDFInfo
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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
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- 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
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Abstract
本发明公开了一种麻辣蚕豆风味麻叶,该麻叶由以下原料按重量份数组成:高筋面粉60‑80份、土豆粉30‑50份、高粱粉20‑40份、鸡蛋5‑10份、食用盐3‑5份、水25‑45份、猪油2‑6份,蚕豆18‑28份、花椒粉4‑8份、辣椒粉4‑8份、茴香粉3‑6份、八角粉3‑6份、胡椒粉3‑6份、白糖2‑5份、料酒2‑5份、黑芝麻5‑10份、菜籽油16‑26份;本发明所述的一种麻辣蚕豆风味麻叶及其制作方法,配方材料容易获取、成本低廉,土豆粉、高粱粉口感劲道,蚕豆、花椒粉、辣椒粉、茴香粉等提供了丰富多层次的口感,风味独特,生产工艺简单,便于储存、携带,适合大规模生产推广。
Description
技术领域
本发明涉及食品领域,具体涉及一种麻辣蚕豆风味麻叶及其制作方法。
背景技术
高粱粉是深受群众喜爱的食物,有天然营养食品的美誉,含淀粉、蛋白质、粗酯,营养丰富,经常食用高粱面对人体健康有益,特别是患有高血压、高血脂、糖尿病的人群,高粱粉能够起到辅助治疗的作用,高粱粉还具有一定的药用价值,现代医学研究表面,高粱的主要功效是补气、健脾、养胃、止泻,特别适合小孩消化不良,肠胃虚弱等不良症状,对患有慢性腹泻的病人,特别有效,高粱粉中的蛋白质以醇溶性蛋白质为主,色氨酸、赖氨酸在谷物中的含量较低,蛋白质含量也较低,尼克酸的含量也少于玉米,但烟酸、生物素的含量多于玉米,很容易被人体吸收消化。
蚕豆也是深受群众喜欢的食物,蚕豆的烹饪方法也很多,鲜嫩的蚕豆能够烹饪食用,干蚕豆的深加工则多为零食,如怪味蚕豆、五香豆、油炸蚕豆、水煮蚕豆等。利用蚕豆通过高盐稀态工艺酿造蚕豆酱油,蚕豆在加工过程中有蚕豆皮、豆荚等副产品一般都作为废弃物或者饲料,蚕豆的营养价值也较高,含有蛋白质28%,少量脂肪,及大量的碳水化合物,另外还含有维生素B、维生素B2,蚕豆中的蚕蛋白也是完全蛋白质,生理价值比大豆稍低,但碳水化合物的含量较高,是热量的重要来源。
麻叶是深受群众欢迎的一类油炸小吃,市场的麻叶大多是面粉鸡蛋制成,很少有麻辣风味的麻叶,像成都、重庆地区都喜欢麻辣口味的小吃,传统口感的麻叶无法满足这部分地区的群众需求。
发明内容
本发明的目的就是为了解决上述问题,提供一种麻辣口味,有蚕豆颗粒的风味麻叶。
为了实现上述目的,本发明是通过以下技术方案实现的:一种麻辣蚕豆风味麻叶,其按照以下原料的重量份数组成:高筋面粉60-80份、土豆粉30-50份、高粱粉20-40份、鸡蛋5-10份、食用盐3-5份、水25-45份、猪油2-6份,蚕豆18-28份、花椒粉4-8份、辣椒粉4-8份、茴香粉3-6份、八角粉3-6份、胡椒粉3-6份、白糖2-5份、料酒2-5份、黑芝麻5-10份、菜籽油16-26份。
进一步的,一种麻辣蚕豆风味麻叶,其按照以下原料的重量份数组成:高筋面粉65-75份、土豆粉35-45份、高粱粉25-35份、鸡蛋6-8份、食用盐3.5-4.5份、水30-40份、猪油3-5份,蚕豆22-25份、花椒粉5-7份、辣椒粉5-7份、茴香粉4-5份、八角粉4-5份、胡椒粉4-5份、白糖3-4份、料酒3-4份、黑芝麻6-8份、菜籽油20-22份。
进一步的,一种麻辣蚕豆风味麻叶,其按照以下原料的重量份数组成:高筋面粉70份、土豆粉40份、高粱粉30、鸡蛋7份、食用盐4份、水35份、猪油4份,蚕豆23份、花椒粉6份、辣椒粉6份、茴香粉4.5份、八角粉4.5份、胡椒粉4.5份、白糖3.5份、料酒3.5份、黑芝麻7份、菜籽油21份。
一种麻辣蚕豆风味麻叶的制作方法,包括以下步骤:
S1、将蚕豆泡入35-45℃水中8小时,捞起、去壳、剥开得到蚕豆瓣。
S2、将S1中得到的蚕豆瓣敲碎成半径为4-6毫米的颗粒,得到蚕豆小颗粒。
S3、锅中放入油,将S2中得到的蚕豆小颗粒放入锅中炒,炒至四成熟时,放入花椒粉、辣椒粉、茴香粉、八角粉、胡椒粉、白糖、料酒,充分混合,炒至七成熟,得到多味蚕豆颗粒。
S4、将高筋面粉、土豆粉、高粱粉、鸡蛋、食用盐、猪油、水、黑芝麻、S3得到的多味蚕豆颗粒,充分混合、揉匀,得到麻叶基础面团。
S5、将S4得到的麻叶基础面团摊开、压平,得到厚度为5毫米的基础面片。
S6、在S5得到的基础面片上,用刀切割出长5.5-6.5毫米、宽3.5-4.5毫米的长方形面坯,在面坯上沿着平行于长的方向切割出2.5毫米的裂缝,得到麻叶面坯。
S7、锅中倒入菜籽油,加热、温度控制在180-220℃,放入麻叶面坯,油炸至两面金黄,捞出,得到麻叶。
S8、将S7中得到的麻叶,沥油、冷却至常温,密封包装。
综上所述本发明具有以下有益效果:本发明以高筋面粉、土豆粉、高粱粉为主要原料,添加了蚕豆、花椒粉、辣椒粉、茴香粉等,制成的麻叶营养全面,口感独特,能够满足喜欢吃辣的消费者的口味,花椒粉能够提供麻的感觉,茴香粉使麻叶更加具有独特的香气,齿颊生香。
具体实施方式
具体实施例1:一种麻辣蚕豆风味麻叶,其按照以下原料的重量份数组成:高筋面粉60份、土豆粉30份、高粱粉20份、鸡蛋5份、食用盐3份、水25份、猪油2份,蚕豆18份、花椒粉4份、辣椒粉4份、茴香粉3份、八角粉3份、胡椒粉3份、白糖2份、料酒2份、黑芝麻5份、菜籽油16份。
一种麻辣蚕豆风味麻叶的制作方法为:
S1、将蚕豆泡入35℃水中8小时,捞起、去壳、剥开得到蚕豆瓣。
S2、将S1中得到的蚕豆瓣敲碎成半径为4毫米的颗粒,得到蚕豆小颗粒。
S3、锅中放入油,将S2中得到的蚕豆小颗粒放入锅中炒,炒至四成熟时,放入花椒粉、辣椒粉、茴香粉、八角粉、胡椒粉、白糖、料酒,充分混合,炒至七成熟,得到多味蚕豆颗粒。
S4、将高筋面粉、土豆粉、高粱粉、鸡蛋、食用盐、猪油、水、黑芝麻、S3得到的多味蚕豆颗粒,充分混合、揉匀,得到麻叶基础面团。
S5、将S4得到的麻叶基础面团摊开、压平,得到厚度为5毫米的基础面片。
S6、在S5得到的基础面片上,用刀切割出长5.5毫米、宽3.5毫米的长方形面坯,在面坯上沿着平行于长的方向切割出2.5毫米的裂缝,得到麻叶面坯。
S7、锅中倒入菜籽油,加热、温度控制在180℃,放入麻叶面坯,油炸至两面金黄,捞出,得到麻叶。
S8、将S7中得到的麻叶,沥油、冷却至常温,密封包装。
具体实施例2:一种麻辣蚕豆风味麻叶,其按照以下原料的重量份数组成:高筋面粉70份、土豆粉40份、高粱粉30、鸡蛋7份、食用盐4份、水35份、猪油4份,蚕豆23份、花椒粉6份、辣椒粉6份、茴香粉4.5份、八角粉4.5份、胡椒粉4.5份、白糖3.5份、料酒3.5份、黑芝麻7份、菜籽油21份。
一种麻辣蚕豆风味麻叶的制作方法为:
S1、将蚕豆泡入40℃水中8小时,捞起、去壳、剥开得到蚕豆瓣。
S2、将S1中得到的蚕豆瓣敲碎成半径为5毫米的颗粒,得到蚕豆小颗粒。
S3、锅中放入油,将S2中得到的蚕豆小颗粒放入锅中炒,炒至四成熟时,放入花椒粉、辣椒粉、茴香粉、八角粉、胡椒粉、白糖、料酒,充分混合,炒至七成熟,得到多味蚕豆颗粒。
S4、将高筋面粉、土豆粉、高粱粉、鸡蛋、食用盐、猪油、水、黑芝麻、S3得到的多味蚕豆颗粒,充分混合、揉匀,得到麻叶基础面团。
S5、将S4得到的麻叶基础面团摊开、压平,得到厚度为5毫米的基础面片。
S6、在S5得到的基础面片上,用刀切割出长6毫米、宽4毫米的长方形面坯,在面坯上沿着平行于长的方向切割出2.5毫米的裂缝,得到麻叶面坯。
S7、锅中倒入菜籽油,加热、温度控制在200℃,放入麻叶面坯,油炸至两面金黄,捞出,得到麻叶。
S8、将S7中得到的麻叶,沥油、冷却至常温,密封包装。
具体实施例3:一种麻辣蚕豆风味麻叶,其按照以下原料的重量份数组成:高筋面粉80份、土豆粉50份、高粱粉40份、鸡蛋10份、食用盐5份、水45份、猪油6份,蚕豆28份、花椒粉8份、辣椒粉8份、茴香粉6份、八角粉6份、胡椒粉6份、白糖5份、料酒5份、黑芝麻10份、菜籽油26份。
一种麻辣蚕豆风味麻叶的制作方法为:
S1、将蚕豆泡入45℃水中8小时,捞起、去壳、剥开得到蚕豆瓣。
S2、将S1中得到的蚕豆瓣敲碎成半径为6毫米的颗粒,得到蚕豆小颗粒。
S3、锅中放入油,将S2中得到的蚕豆小颗粒放入锅中炒,炒至四成熟时,放入花椒粉、辣椒粉、茴香粉、八角粉、胡椒粉、白糖、料酒,充分混合,炒至七成熟,得到多味蚕豆颗粒。
S4、将高筋面粉、土豆粉、高粱粉、鸡蛋、食用盐、猪油、水、黑芝麻、S3得到的多味蚕豆颗粒,充分混合、揉匀,得到麻叶基础面团。
S5、将S4得到的麻叶基础面团摊开、压平,得到厚度为5毫米的基础面片。
S6、在S5得到的基础面片上,用刀切割出长6.5毫米、宽4.5毫米的长方形面坯,在面坯上沿着平行于长的方向切割出2.5毫米的裂缝,得到麻叶面坯。
S7、锅中倒入菜籽油,加热、温度控制在220℃,放入麻叶面坯,油炸至两面金黄,捞出,得到麻叶。
S8、将S7中得到的麻叶,沥油、冷却至常温,密封包装。
以上所举实施例为本发明的较佳实施方式,仅用来方便说明本发明,并非对本发明作任何形式上的限制,任何所属技术领域中具有通常知识者,若在不脱离本发明所提技术特征的范围内,利用本发明所揭示技术内容所作出局部更动或修饰的等效实施例,并且未脱离本发明的技术特征内容,均仍属于本发明技术特征的范围内。
Claims (4)
1.一种麻辣蚕豆风味麻叶,其特征在于,由如下按照重量份的原料组成:高筋面粉60-80份、土豆粉30-50份、高粱粉20-40份、鸡蛋5-10份、食用盐3-5份、水25-45份、猪油2-6份,蚕豆18-28份、花椒粉4-8份、辣椒粉4-8份、茴香粉3-6份、八角粉3-6份、胡椒粉3-6份、白糖2-5份、料酒2-5份、黑芝麻5-10份、菜籽油16-26份。
2.根据权利要求1所述的一种麻辣蚕豆风味麻叶,其特征在于,由如下按照重量份的原料组成:高筋面粉65-75份、土豆粉35-45份、高粱粉25-35份、鸡蛋6-8份、食用盐3.5-4.5份、水30-40份、猪油3-5份,蚕豆22-25份、花椒粉5-7份、辣椒粉5-7份、茴香粉4-5份、八角粉4-5份、胡椒粉4-5份、白糖3-4份、料酒3-4份、黑芝麻6-8份、菜籽油20-22份。
3.根据权利要求1所述的一种麻辣蚕豆风味麻叶,其特征在于,由如下按照重量份的原料组成:高筋面粉70份、土豆粉40份、高粱粉30、鸡蛋7份、食用盐4份、水35份、猪油4份,蚕豆23份、花椒粉6份、辣椒粉6份、茴香粉4.5份、八角粉4.5份、胡椒粉4.5份、白糖3.5份、料酒3.5份、黑芝麻7份、菜籽油21份。
4.一种根据权利要求1-3任一所述的一种麻辣蚕豆风味麻叶的制作方法,其特征在于,包括以下步骤:
S1、将蚕豆泡入35-45℃水中8小时,捞起、去壳、剥开得到蚕豆瓣;
S2、将S1中得到的蚕豆瓣敲碎成半径为4-6毫米的颗粒,得到蚕豆小颗粒;
S3、锅中放入油,将S2中得到的蚕豆小颗粒放入锅中炒,炒至四成熟时,放入花椒粉、辣椒粉、茴香粉、八角粉、胡椒粉、白糖、料酒,充分混合,炒至七成熟,得到多味蚕豆颗粒;
S4、将高筋面粉、土豆粉、高粱粉、鸡蛋、食用盐、猪油、水、黑芝麻、S3得到的多味蚕豆颗粒,充分混合、揉匀,得到麻叶基础面团;
S5、将S4得到的麻叶基础面团摊开、压平,得到厚度为5毫米的基础面片;
S6、在S5得到的基础面片上,用刀切割出长5.5-6.5毫米、宽3.5-4.5毫米的长方形面坯,在面坯上沿着平行于长的方向切割出2.5毫米的裂缝,得到麻叶面坯;
S7、锅中倒入菜籽油,加热、温度控制在180-220℃,放入麻叶面坯,油炸至两面金黄,捞出,得到麻叶;
S8、将S7中得到的麻叶,沥油、冷却至常温,密封包装。
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