CN112352911A - 一种养生糍粑及其制作工艺 - Google Patents
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Classifications
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- 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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
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Abstract
本发明提供一种养生糍粑及其制作工艺,涉及糍粑食品技术领域。该养生糍粑及其制作工艺,包括以下重量份的原料:糯米120~180份、黑糯米40~70份、红枣5~7份、红豆4~8份、红糖5~8份、桂圆3~6份、桑椹干2~4份、葡萄干3~5份、南瓜4~6份、阿胶1~3份、当归1~2份、黄芪1~2份、黑枸杞3~4份。通过加入黑糯米、红枣、红豆、红糖、桂圆、桑椹干、葡萄干和南瓜等食材,以及阿胶、当归、黄芪和黑枸杞等中药材,使糍粑具有补血益气的功效,对身体虚弱者都有滋补作用,而且桑椹干、葡萄干和桂圆的酸甜味道可以调和糍粑的甜腻口感,即使食用较多糍粑也不容易腻,值得大力推广。
Description
技术领域
本发明涉及糍粑食品技术领域,具体为一种养生糍粑及其制作工艺。
背景技术
糍粑是用糯米蒸熟捣烂后所制成的一种食品,糍粑是用熟糯米饭放到石槽里用石锤或者芦竹(因地方差异,有的也用竹来代替)捣成泥状制作而成,多数地区的人习惯于在腊月打糍粑,在梅州客家地区每逢传统节日或家庭喜庆;四川地区的人在中秋节前制作,象征丰收、喜庆和团圆,是中秋节和月饼齐名的必备佳品;在四川民间一些地方,在糍粑中加入桂花捣制成月桂糍粑,蘸上炒黄豆面和白糖吃,味道清幽淡雅、甘甜爽口,别具一番风味,另一些地方在热糍粑中裹入熟红豆等豆制品、加入适量食盐,切成椭圆状片块放到熟菜油中油炸,作出的红豆油糍粑,色、香、味俱佳;湖北地区的人们也习惯在腊月里打糍粑,将糍粑切成长条状保存,待吃时再切成片状。
但是糍粑通常只是作为果腹是食品来食用,糍粑本身没有特别的滋补功效,尤其是对身体虚弱、气血不足的老人、小孩活孕妇,食用糍粑并没有养生保健的作用,而且糍粑主要成分是糯米,糖分也较高,食用多了就容易腻。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种养生糍粑及其制作工艺,解决了糍粑没有养生保健的作用以及食用多了容易腻的问题。
(二)技术方案
为实现以上目的,本发明通过以下技术方案予以实现:一种养生糍粑,包括以下重量份的原料:糯米120~180份、黑糯米40~70份、食用油6~8份、红枣5~7份、红豆4~8份、红糖5~8份、桂圆3~6份、桑椹干2~4份、葡萄干3~5份、南瓜4~6份、阿胶1~3份、当归1~2份、黄芪1~2份、黑枸杞3~4份。
优选的,一种养生糍粑制作工艺,包括以下步骤:
S1.原料准备
①首先用清水将糯米和黑糯米分开浸泡,浸泡时间3~5h,浸泡水温40~50℃,浸泡结束后再用清水分别淘洗2~3次;
②将红枣、红豆、红糖、桂圆、桑椹干、葡萄干、南瓜、阿胶、当归、黄芪、黑枸杞制成冷冻馅料;
S2.蒸制
将清洗好的糯米和黑糯米分别放在木甄内蒸制55~70min;
S3.舂米
将蒸熟的糯米和黑糯米分别放在石臼内,加入食用油后再用杵槌舂捣成胶状,然后将胶状的糯米和黑糯米搅拌混合在一起;
S4.包馅
将混合后的米团分成若干份大小相近的小团,并擀压成圆饼,并将冷冻馅料切分成等份的小块,然后将小块馅料包入圆饼并揉搓成球状;
S5.油炸
锅内倒油加热至80~90℃后,将球状米团一个一个的单独下入油锅中,炸至表面金黄后捞出,即可得到养生糍粑。
优选的,所述馅料的制作包括以下步骤:
S1.原料准备
首先将红枣、桂圆去核,将桑椹干和葡萄干去梗,将南瓜去籽去皮,然后将红枣、红豆、桂圆、桑椹干、葡萄干、南瓜、当归、黄芪和黑枸杞清洗干净;
S2.蒸制
将红枣、红豆、南瓜、当归、黄芪、黑枸杞放入蒸锅内蒸制40~50min;
S3.混合
先将当归、黄芪切成碎末,然后将当归、黄芪、黑枸杞、红枣、红豆、桂圆、桑椹干、葡萄干、南瓜、阿胶和红糖放入石臼中舂捣至泥状;
S4.冷冻
将泥状馅料倒入方形模具内,然后放入冷库内冷冻6~8h即可得到冷冻馅料。
(三)有益效果
本发明提供了一种养生糍粑及其制作工艺。具备以下有益效果:
本发明通过以糯米和黑糯米为主料制作糍粑,并在糍粑制作过程中加入红枣、红豆、红糖、桂圆、桑椹干、葡萄干、南瓜、阿胶、当归、黄芪和黑枸杞制成的馅料,其中黑糯米、红枣、红豆、红糖、桂圆、桑椹干、葡萄干和南瓜等食材,以及阿胶、当归、黄芪和黑枸杞等中药材,都具有补血益气的功效,对身体虚弱的慢性病患者、恢复期病人、孕妇、幼儿、老人都有滋补作用,而且桑椹干、葡萄干和桂圆的酸甜味道可以调和糍粑的甜腻口感,即使食用较多糍粑也不容易腻,值得大力推广。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例一:
本发明实施例提供一种养生糍粑,包括以下重量份的原料:糯米140份、黑糯米50份、食用油7份、红枣5份、红豆5份、红糖6份、桂圆4份、桑椹干2份、葡萄干3份、南瓜4份、阿胶2份、当归1份、黄芪1份、黑枸杞4份,黑糯米的营养价值很高,除含蛋白质、脂肪、碳水化合物外,还含丰富的钙、磷、铁、维生素B1、维生素B2,黑糯米有补血养气功效,长吃具有养生保健的功效,并且红枣、红豆、红糖、桂圆、桑椹干、葡萄干和南瓜等食材,以及阿胶、当归、黄芪和黑枸杞等中药材,都具有补血益气的功效,尤其对身体虚弱的慢性病患者、恢复期病人、孕妇、幼儿、老人都有滋补作用,并且桑椹干、葡萄干和桂圆的酸甜味道可以调和糍粑的甜腻口感,即使食用较多糍粑也不容易腻。
一种养生糍粑制作工艺,包括以下步骤:
S1.原料准备
①首先用清水将糯米和黑糯米分开浸泡,浸泡时间4h,浸泡水温45℃,浸泡结束后再用清水分别淘洗2次;
②将红枣、红豆、红糖、桂圆、桑椹干、葡萄干、南瓜、阿胶、当归、黄芪、黑枸杞制成冷冻馅料;
S2.蒸制
将清洗好的糯米和黑糯米分别放在木甄内蒸制60min;
S3.舂米
将蒸熟的糯米和黑糯米分别放在石臼内,加入食用油后再用杵槌舂捣成胶状,然后将胶状的糯米和黑糯米搅拌混合在一起;
S4.包馅
将混合后的米团分成若干份大小相近的小团,并擀压成圆饼,并将冷冻馅料切分成等份的小块,然后将小块馅料包入圆饼并揉搓成球状;
S5.油炸
锅内倒油加热至80℃后,将球状米团一个一个的单独下入油锅中,炸至表面金黄后捞出,即可得到养生糍粑,经过油炸不仅可以使糍粑口感更好,而且可以将糍粑内的冷冻馅料加热融化成流态,食用口感更佳。
馅料的制作包括以下步骤:
S1.原料准备
首先将红枣、桂圆去核,将桑椹干和葡萄干去梗,将南瓜去籽去皮,然后将红枣、红豆、桂圆、桑椹干、葡萄干、南瓜、当归、黄芪和黑枸杞清洗干净;
S2.蒸制
将红枣、红豆、南瓜、当归、黄芪、黑枸杞放入蒸锅内蒸制40min;
S3.混合
先将当归、黄芪切成碎末,然后将当归、黄芪、黑枸杞、红枣、红豆、桂圆、桑椹干、葡萄干、南瓜、阿胶和红糖放入石臼中舂捣至泥状;
S4.冷冻
将泥状馅料倒入方形模具内,然后放入冷库内冷冻7h即可得到冷冻馅料。
实施例二:
本发明实施例提供一种养生糍粑,包括以下重量份的原料:糯米160份、黑糯米60份、食用油8份、红枣7份、红豆6份、红糖5份、桂圆3份、桑椹干4份、葡萄干5份、南瓜5份、阿胶1份、当归2份、黄芪2份、黑枸杞3份,黑糯米的营养价值很高,除含蛋白质、脂肪、碳水化合物外,还含丰富的钙、磷、铁、维生素B1、维生素B2,黑糯米有补血养气功效,长吃具有养生保健的功效,并且红枣、红豆、红糖、桂圆、桑椹干、葡萄干和南瓜等食材,以及阿胶、当归、黄芪和黑枸杞等中药材,都具有补血益气的功效,尤其对身体虚弱的慢性病患者、恢复期病人、孕妇、幼儿、老人都有滋补作用,并且桑椹干、葡萄干和桂圆的酸甜味道可以调和糍粑的甜腻口感,即使食用较多糍粑也不容易腻。
一种养生糍粑制作工艺,包括以下步骤:
S1.原料准备
①首先用清水将糯米和黑糯米分开浸泡,浸泡时间5h,浸泡水温50℃,浸泡结束后再用清水分别淘洗3次;
②将红枣、红豆、红糖、桂圆、桑椹干、葡萄干、南瓜、阿胶、当归、黄芪、黑枸杞制成冷冻馅料;
S2.蒸制
将清洗好的糯米和黑糯米分别放在木甄内蒸制70min;
S3.舂米
将蒸熟的糯米和黑糯米分别放在石臼内,加入食用油后再用杵槌舂捣成胶状,然后将胶状的糯米和黑糯米搅拌混合在一起;
S4.包馅
将混合后的米团分成若干份大小相近的小团,并擀压成圆饼,并将冷冻馅料切分成等份的小块,然后将小块馅料包入圆饼并揉搓成球状;
S5.油炸
锅内倒油加热至90℃后,将球状米团一个一个的单独下入油锅中,炸至表面金黄后捞出,即可得到养生糍粑,经过油炸不仅可以使糍粑口感更好,而且可以将糍粑内的冷冻馅料加热融化成流态,食用口感更佳。
馅料的制作包括以下步骤:
S1.原料准备
首先将红枣、桂圆去核,将桑椹干和葡萄干去梗,将南瓜去籽去皮,然后将红枣、红豆、桂圆、桑椹干、葡萄干、南瓜、当归、黄芪和黑枸杞清洗干净;
S2.蒸制
将红枣、红豆、南瓜、当归、黄芪、黑枸杞放入蒸锅内蒸制45min;
S3.混合
先将当归、黄芪切成碎末,然后将当归、黄芪、黑枸杞、红枣、红豆、桂圆、桑椹干、葡萄干、南瓜、阿胶和红糖放入石臼中舂捣至泥状;
S4.冷冻
将泥状馅料倒入方形模具内,然后放入冷库内冷冻8h即可得到冷冻馅料。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (3)
1.一种养生糍粑,其特征在于:包括以下重量份的原料:糯米120~180份、黑糯米40~70份、食用油6~8份、红枣5~7份、红豆4~8份、红糖5~8份、桂圆3~6份、桑椹干2~4份、葡萄干3~5份、南瓜4~6份、阿胶1~3份、当归1~2份、黄芪1~2份、黑枸杞3~4份。
2.根据权利要求1所述的一种养生糍粑制作工艺,其特征在于:包括以下步骤:
S1.原料准备
①首先用清水将糯米和黑糯米分开浸泡,浸泡时间3~5h,浸泡水温40~50℃,浸泡结束后再用清水分别淘洗2~3次;
②将红枣、红豆、红糖、桂圆、桑椹干、葡萄干、南瓜、阿胶、当归、黄芪、黑枸杞制成冷冻馅料;
S2.蒸制
将清洗好的糯米和黑糯米分别放在木甄内蒸制55~70min;
S3.舂米
将蒸熟的糯米和黑糯米分别放在石臼内,加入食用油后再用杵槌舂捣成胶状,然后将胶状的糯米和黑糯米搅拌混合在一起;
S4.包馅
将混合后的米团分成若干份大小相近的小团,并擀压成圆饼,并将冷冻馅料切分成等份的小块,然后将小块馅料包入圆饼并揉搓成球状;
S5.油炸
锅内倒油加热至80~90℃后,将球状米团一个一个的单独下入油锅中,炸至表面金黄后捞出,即可得到养生糍粑。
3.根据权利要求2所述的一种养生糍粑制作工艺,其特征在于:所述馅料的制作包括以下步骤:
S1.原料准备
首先将红枣、桂圆去核,将桑椹干和葡萄干去梗,将南瓜去籽去皮,然后将红枣、红豆、桂圆、桑椹干、葡萄干、南瓜、当归、黄芪和黑枸杞清洗干净;
S2.蒸制
将红枣、红豆、南瓜、当归、黄芪、黑枸杞放入蒸锅内蒸制40~50min;
S3.混合
先将当归、黄芪切成碎末,然后将当归、黄芪、黑枸杞、红枣、红豆、桂圆、桑椹干、葡萄干、南瓜、阿胶和红糖放入石臼中舂捣至泥状;
S4.冷冻
将泥状馅料倒入方形模具内,然后放入冷库内冷冻6~8h即可得到冷冻馅料。
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