CN115462511A - 一种枣仁派的制作方法 - Google Patents
一种枣仁派的制作方法 Download PDFInfo
- Publication number
- CN115462511A CN115462511A CN202211110445.6A CN202211110445A CN115462511A CN 115462511 A CN115462511 A CN 115462511A CN 202211110445 A CN202211110445 A CN 202211110445A CN 115462511 A CN115462511 A CN 115462511A
- Authority
- CN
- China
- Prior art keywords
- jujube kernel
- kernels
- red
- walnut kernels
- steps
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 24
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 76
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 76
- 241001247821 Ziziphus Species 0.000 claims abstract description 76
- 235000020234 walnut Nutrition 0.000 claims abstract description 76
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 238000004140 cleaning Methods 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 19
- 238000001125 extrusion Methods 0.000 claims abstract description 12
- 238000003825 pressing Methods 0.000 claims abstract description 9
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract 2
- 238000002360 preparation method Methods 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 20
- 235000005979 Citrus limon Nutrition 0.000 claims description 18
- 244000131522 Citrus pyriformis Species 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 18
- 235000012907 honey Nutrition 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 12
- 239000008213 purified water Substances 0.000 claims description 12
- 238000010025 steaming Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 239000006041 probiotic Substances 0.000 claims description 9
- 230000000529 probiotic effect Effects 0.000 claims description 9
- 235000018291 probiotics Nutrition 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 239000000310 rehydration solution Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000007493 shaping process Methods 0.000 abstract 2
- 238000005507 spraying Methods 0.000 abstract 1
- 235000015108 pies Nutrition 0.000 description 19
- 235000016709 nutrition Nutrition 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 239000011162 core material Substances 0.000 description 6
- 241000207961 Sesamum Species 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241001137251 Corvidae Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000007413 intestinal health Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- IVOMOUWHDPKRLL-KQYNXXCUSA-N Cyclic adenosine monophosphate Chemical compound C([C@H]1O2)OP(O)(=O)O[C@H]1[C@@H](O)[C@@H]2N1C(N=CN=C2N)=C2N=C1 IVOMOUWHDPKRLL-KQYNXXCUSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 210000005013 brain tissue Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004220 muscle function Effects 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
-
- 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
-
- 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
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种枣仁派的制作方法,属于食品加工技术领域,具体包括以下步骤:S1:原材料清洗,将选取的红枣和核桃仁放入清水中清洗后备用;S2:制备枣仁泥,S3:制备核桃仁碎,取部分核桃仁放入锅中小火翻炒4‑8分钟,冷却后通过核桃仁破碎机破碎,得到核桃仁碎备用;S4:制备夹心料,将核桃仁碎与枣仁泥混合,使核桃仁碎上包裹枣仁泥,然后在包裹有枣仁泥的核桃仁碎上撒上芝麻,制备得到夹心料备用;S5:制备红枣片,S6:压派成型,掰平红枣片将夹心料平铺在红枣片上,放在压派机上进行挤压成型,制备得到枣仁派。
Description
技术领域
本发明涉及食品加工技术领域,具体为一种枣仁派的制作方法。
背景技术
枣仁派是我国北方更常见的一种食品,红枣派主要是由红枣和核桃仁制作而成的一种糕饼,它不仅具有红枣的香甜软糯,红枣中还夹杂着核桃夹心,吃起来不仅有红枣的味道,而且还会夹杂着香酥的核桃仁,枣夹核桃可以补中益气、生津养血、温肺润肠,还可以润燥化痰。在临床上,枣仁核桃可以提高人体的中气,对于一些慢性疾病,还有身体虚弱,是很好的辅助治疗手段,因此枣仁派无论是其口感还是营养都是极其丰富的。
目前,枣仁派的加工方式、产品形态、口味类别各种各样,其制作方法多采用蒸制方式,蒸制方式容易造成红枣及核桃仁的营养流失,同时在挤压成型时,红枣和核桃仁不能够很好的挤压粘合为一体,从而造成枣和仁分离开。
发明内容
本发明的目的在于提供一种枣仁派的制作方法,以解决上述背景技术提出的目前市场上的问题。
为实现上述目的,本发明提供如下技术方案:一种枣仁派的制作方法,包括以下步骤:
S1:原材料清洗
将选取的红枣和核桃仁放入清水中清洗后备用;
S2:制备枣仁泥
S3:制备核桃仁碎
取部分核桃仁放入锅中小火翻炒4-8分钟,冷却后通过核桃仁破碎机破碎,得到核桃仁碎备用;
S4:制备夹心料
将核桃仁碎与枣仁泥混合,使核桃仁碎上包裹枣仁泥,然后在包裹有枣仁泥的核桃仁碎上撒上芝麻,制备得到夹心料备用;
S5:制备红枣片
S6:压派成型
掰平红枣片将夹心料平铺在红枣片上,放在压派机上进行挤压成型,制备得到枣仁派。
优选的,S1中枣仁泥制备具体包括以下步骤:
S21:将S1中洗净后的红枣放入容器中,容器中加入复水液进行复水5-6小时,然后去皮备用;
S22:将洗净后的核桃仁放入沸水中煮10-15分钟;
S23:将煮熟后核桃仁和复水去皮后的红枣放入搅拌器中,搅拌成泥,搅拌过程中加入蜂蜜,制备得到枣仁泥。
优选的,所述容器中复水液恒温在50-60℃。
优选的,所述复水液的制备包括以下步骤:
S211:用盐将柠檬表皮洗净,切成片;
S212:切好的柠檬片加入纯净水中,然后再加入蜂蜜和益生菌粉,搅拌后浸泡20-30分钟,纯净水水温设定在40-50℃。
优选的,所述红枣片的制备包括以下步骤:
S51:选取洗净后的红枣去核,隔水蒸8-12分钟;
S52:将蒸好的红枣表面水分烘干;
S53:使用剪刀将去核后的红枣剪开,得到红枣片备用。
红枣是中国特色果品,具有极高的营养价值和经济价值,红枣中除含有丰富的糖、纤维素、有机酸、人体必需氨基酸和钙、磷、铁等多种微量元素以外,还含有丰富的多酚物质、原花青素、黄酮和环磷酸腺苷等多种生理活性物质,丰富的营养成分和活性物质使红枣对提高人体免疫力、心肌功能,抑制癌细胞,降低血脂、胆固醇,防治骨质疏松和产后贫血以及促进新陈代谢等方面有良好的功效。
核桃仁,健脑防老,其内含有较多的蛋白质及人体营养必需的不饱和脂肪酸,这些成分皆为大脑组织细胞代谢的重要物质,能滋养脑细胞,增强脑功能,核桃中的磷脂,对脑神经有良好保健作用。
净化血液,降低胆固醇:核桃具有多种不饱和与单一非饱和脂肪酸,能降低胆固醇含量。
核桃仁中所含维生素E,可使细胞免受自由基的氧化损害,是医学界公认的抗衰老物质。
益生菌粉对人体健康有益的微生物,能维持肠道健康平衡,主要包括双歧杆菌类和乳杆菌类,具有肠道保健,增强免疫,调节作用等功能。
与现有技术相比,本发明的有益效果是:
本发明枣仁派制作方法简单、口感风味独特,将红枣和核桃仁配以蜂蜜通过蒸制和搅拌形式制作成枣仁泥,然后将核桃仁碎与枣仁泥混合均匀,再用红枣片包裹挤压成型,制作而成的枣仁泥具备良好的粘性,核桃仁碎上包裹枣仁泥,在挤压成型时,核桃仁碎和红枣片之间借助枣仁泥充分粘合在一起,挤压的更加紧实,不易分离;同时,枣仁泥在制作过程中,红枣复水用的复水液采用柠檬水,柠檬水中又加入益酸菌粉,红枣复水重新吸收相应的水分,将复水液中营养物质吸收在红枣内,增加其营养物质,柠檬中含有丰富的维生素,配以益酸菌,使得食用的枣仁派营养更加丰富,同时便于消化,被人体吸收。
具体实施方式
下面将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。
本发明提供一种技术方案:一种枣仁派的制作方法,包括以下步骤:
S1:原材料清洗
将选取的红枣和核桃仁放入清水中清洗后备用;
S2:制备枣仁泥
枣仁泥制备具体包括以下步骤:
S21:将步骤1中洗净后的红枣放入容器中,容器中加入复水液进行复水5-6小时,然后去皮备用,所述容器中复水液恒温在50-60℃;
S22:将洗净后的核桃仁放入沸水中煮10-15分钟;
S23:将煮熟后核桃仁和复水去皮后的红枣放入搅拌器中,搅拌成泥,搅拌过程中加入蜂蜜,制备得到枣仁泥。
其中,所述复水液的制备具体包括以下步骤:
S211:用盐将柠檬表皮洗净,切成片;
S212:切好的柠檬片加入纯净水中,然后再加入蜂蜜和益生菌粉,搅拌后浸泡20-30分钟,纯净水水温设定在30-40℃。
S3:制备核桃仁碎
取部分核桃仁放入锅中小火翻炒4-8分钟,冷却后通过核桃仁破碎机破碎,得到核桃仁碎备用;
S4:制备夹心料
将核桃仁碎与枣仁泥混合,使核桃仁碎上包裹枣仁泥,然后在包裹有枣仁泥的核桃仁碎上撒上芝麻,制备得到夹心料备用;
S5:制备红枣片
红枣片的制备具体包括以下步骤:
S51:选取洗净后的红枣去核,隔水蒸8-12分钟;
S52:将蒸好的红枣表面水分烘干;
S53:使用剪刀将去核后的红枣剪开,得到红枣片备用。
S6:压派成型
掰平红枣片将夹心料平铺在红枣片上,放在压派机上进行挤压成型,制备得到枣仁派。
实施例1
一种枣仁派的制作方法,包括以下步骤:
S1:原材料清洗
将选取的红枣和核桃仁放入清水中清洗后备用;
S2:制备枣仁泥
枣仁泥制备具体包括以下步骤:
S21:将步骤1中洗净后的红枣放入容器中,容器中加入复水液进行复水5小时,然后去皮备用,所述容器中复水液恒温在50℃;
S22:将洗净后的核桃仁放入沸水中煮10分钟;
S23:将煮熟后核桃仁和复水去皮后的红枣放入搅拌器中,搅拌成泥,搅拌过程中加入蜂蜜,制备得到枣仁泥。
其中,所述复水液的制备具体包括以下步骤:
S211:用盐将柠檬表皮洗净,切成片;
S212:切好的柠檬片加入纯净水中,然后再加入蜂蜜和益生菌粉,搅拌后浸泡20分钟,纯净水水温设定在30℃。
S3:制备核桃仁碎
取部分核桃仁放入锅中小火翻炒4分钟,冷却后通过核桃仁破碎机破碎,得到核桃仁碎备用;
S4:制备夹心料
将核桃仁碎与枣仁泥混合,使核桃仁碎上包裹枣仁泥,然后在包裹有枣仁泥的核桃仁碎上撒上芝麻,制备得到夹心料备用;
S5:制备红枣片
红枣片的制备具体包括以下步骤:
S51:选取洗净后的红枣去核,隔水蒸8分钟;
S52:将蒸好的红枣表面水分烘干;
S53:使用剪刀将去核后的红枣剪开,得到红枣片备用。
S6:压派成型
掰平红枣片将夹心料平铺在红枣片上,放在压派机上进行挤压成型,制备得到枣仁派。
实施例2
一种枣仁派的制作方法,包括以下步骤:
S1:原材料清洗
将选取的红枣和核桃仁放入清水中清洗后备用;
S2:制备枣仁泥
枣仁泥制备具体包括以下步骤:
S21:将步骤1中洗净后的红枣放入容器中,容器中加入复水液进行复水5.5小时,然后去皮备用,所述容器中复水液恒温在55℃;
S22:将洗净后的核桃仁放入沸水中煮12分钟;
S23:将煮熟后核桃仁和复水去皮后的红枣放入搅拌器中,搅拌成泥,搅拌过程中加入蜂蜜,制备得到枣仁泥。
其中,所述复水液的制备具体包括以下步骤:
S211:用盐将柠檬表皮洗净,切成片;
S212:切好的柠檬片加入纯净水中,然后再加入蜂蜜和益生菌粉,搅拌后浸泡25分钟,纯净水水温设定在35℃。
S3:制备核桃仁碎
取部分核桃仁放入锅中小火翻炒6分钟,冷却后通过核桃仁破碎机破碎,得到核桃仁碎备用;
S4:制备夹心料
将核桃仁碎与枣仁泥混合,使核桃仁碎上包裹枣仁泥,然后在包裹有枣仁泥的核桃仁碎上撒上芝麻,制备得到夹心料备用;
S5:制备红枣片
红枣片的制备具体包括以下步骤:
S51:选取洗净后的红枣去核,隔水蒸10分钟;
S52:将蒸好的红枣表面水分烘干;
S53:使用剪刀将去核后的红枣剪开,得到红枣片备用。
S6:压派成型
掰平红枣片将夹心料平铺在红枣片上,放在压派机上进行挤压成型,制备得到枣仁派。
实施例3
一种枣仁派的制作方法,包括以下步骤:
S1:原材料清洗
将选取的红枣和核桃仁放入清水中清洗后备用;
S2:制备枣仁泥
枣仁泥制备具体包括以下步骤:
S21:将步骤1中洗净后的红枣放入容器中,容器中加入复水液进行复水6小时,然后去皮备用,所述容器中复水液恒温在60℃;
S22:将洗净后的核桃仁放入沸水中煮15分钟;
S23:将煮熟后核桃仁和复水去皮后的红枣放入搅拌器中,搅拌成泥,搅拌过程中加入蜂蜜,制备得到枣仁泥。
其中,所述复水液的制备具体包括以下步骤:
S211:用盐将柠檬表皮洗净,切成片;
S212:切好的柠檬片加入纯净水中,然后再加入蜂蜜和益生菌粉,搅拌后浸泡30分钟,纯净水水温设定在40℃。
S3:制备核桃仁碎
取部分核桃仁放入锅中小火翻炒8分钟,冷却后通过核桃仁破碎机破碎,得到核桃仁碎备用;
S4:制备夹心料
将核桃仁碎与枣仁泥混合,使核桃仁碎上包裹枣仁泥,然后在包裹有枣仁泥的核桃仁碎上撒上芝麻,制备得到夹心料备用;
S5:制备红枣片
红枣片的制备具体包括以下步骤:
S51:选取洗净后的红枣去核,隔水蒸12分钟;
S52:将蒸好的红枣表面水分烘干;
S53:使用剪刀将去核后的红枣剪开,得到红枣片备用。
S6:压派成型
掰平红枣片将夹心料平铺在红枣片上,放在压派机上进行挤压成型,制备得到枣仁派。
本发明一种枣仁派的制作方法,制作方法简单,制作的枣仁派口感风味独特,本发明将红枣和核桃仁配以蜂蜜通过蒸制和搅拌形式制作成枣仁泥,然后将核桃仁碎与枣仁泥混合均匀,再用红枣片包裹挤压成型,制作而成的枣仁泥具备良好的粘性,核桃仁碎上包裹枣仁泥,在挤压成型时,核桃仁碎和红枣片之间借助枣仁泥充分粘合在一起,挤压的更加紧实,不易分离;同时,枣仁泥在制作过程中,红枣复水用的复水液采用柠檬水,柠檬水中又加入益酸菌粉,红枣复水重新吸收相应的水分,将复水液中营养物质吸收在红枣内,增加其营养物质,柠檬中含有丰富的维生素,配以益酸菌,使得食用的枣仁派营养更加丰富,同时便于消化,被人体吸收。
尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (5)
1.一种枣仁派的制作方法,其特征在于:包括以下步骤:
S1:原材料清洗
将选取的红枣和核桃仁放入清水中清洗后备用;
S2:制备枣仁泥
S3:制备核桃仁碎
取部分核桃仁放入锅中小火翻炒4-8分钟,冷却后通过核桃仁破碎机破碎,得到核桃仁碎备用;
S4:制备夹心料
将核桃仁碎与枣仁泥混合,使核桃仁碎上包裹枣仁泥,然后在包裹有枣仁泥的核桃仁碎上撒上芝麻,制备得到夹心料备用;
S5:制备红枣片
S6:压派成型
掰平红枣片将夹心料平铺在红枣片上,放在压派机上进行挤压成型,制备得到枣仁派。
2.根据权利要求1所述的一种枣仁派的制作方法,其特征在于:所述S2中枣仁泥制备具体包括以下步骤:
S21:将S1中洗净后的红枣放入容器中,容器中加入复水液进行复水5-6小时,然后去皮备用;
S22:将洗净后的核桃仁放入沸水中煮10-15分钟;
S23:将煮熟后核桃仁和复水去皮后的红枣放入搅拌器中,搅拌成泥,搅拌过程中加入蜂蜜,制备得到枣仁泥。
3.根据权利要求2所述的一种枣仁派的制作方法,其特征在于:所述容器中复水液恒温在50-60℃。
4.根据权利要求3所述的一种枣仁派的制作方法,其特征在于:所述复水液的制备具体包括以下步骤:
S211:用盐将柠檬表皮洗净,切成片;
S212:切好的柠檬片加入纯净水中,然后再加入蜂蜜和益生菌粉,搅拌后浸泡20-30分钟,纯净水水温设定在40-50℃。
5.根据权利要求1所述的一种枣仁派的制作方法,其特征在于:所述S5中红枣片的制备具体包括以下步骤:
S51:选取洗净后的红枣去核,隔水蒸8-12分钟;
S52:将蒸好的红枣表面水分烘干;
S53:使用剪刀将去核后的红枣剪开,得到红枣片备用。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202211110445.6A CN115462511A (zh) | 2022-09-13 | 2022-09-13 | 一种枣仁派的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202211110445.6A CN115462511A (zh) | 2022-09-13 | 2022-09-13 | 一种枣仁派的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN115462511A true CN115462511A (zh) | 2022-12-13 |
Family
ID=84371401
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202211110445.6A Pending CN115462511A (zh) | 2022-09-13 | 2022-09-13 | 一种枣仁派的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN115462511A (zh) |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105941815A (zh) * | 2016-06-12 | 2016-09-21 | 宁夏江东农业科技发展有限公司 | 营养枣的制备方法 |
CN106173147A (zh) * | 2016-07-11 | 2016-12-07 | 望江县皖江食品有限公司 | 一种芝麻核桃切片及其制备方法 |
CN106333288A (zh) * | 2016-08-26 | 2017-01-18 | 三只松鼠股份有限公司 | 一种枣夹核桃及其生产工艺 |
CN106798275A (zh) * | 2016-12-24 | 2017-06-06 | 唐清池 | 一种含有益生菌发酵粉的枣夹核桃及其制备方法 |
CN106858435A (zh) * | 2016-12-30 | 2017-06-20 | 山西省农业科学院高粱研究所 | 一种口感香脆的红枣夹核桃加工工艺 |
CN107343631A (zh) * | 2016-05-06 | 2017-11-14 | 王志强 | 多口味养生夹心果品的配方及其生产工艺 |
CN107549421A (zh) * | 2016-06-30 | 2018-01-09 | 西热艾力·买米提明 | 一种蜜枣夹核桃制作工艺 |
CN108576711A (zh) * | 2018-04-25 | 2018-09-28 | 北京宫御坊食品有限公司 | 一种枣夹核桃及其生产工艺 |
CN111466540A (zh) * | 2020-05-19 | 2020-07-31 | 山东百枣纲目生物科技有限公司 | 一种枣仁派的制作方法 |
-
2022
- 2022-09-13 CN CN202211110445.6A patent/CN115462511A/zh active Pending
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107343631A (zh) * | 2016-05-06 | 2017-11-14 | 王志强 | 多口味养生夹心果品的配方及其生产工艺 |
CN105941815A (zh) * | 2016-06-12 | 2016-09-21 | 宁夏江东农业科技发展有限公司 | 营养枣的制备方法 |
CN107549421A (zh) * | 2016-06-30 | 2018-01-09 | 西热艾力·买米提明 | 一种蜜枣夹核桃制作工艺 |
CN106173147A (zh) * | 2016-07-11 | 2016-12-07 | 望江县皖江食品有限公司 | 一种芝麻核桃切片及其制备方法 |
CN106333288A (zh) * | 2016-08-26 | 2017-01-18 | 三只松鼠股份有限公司 | 一种枣夹核桃及其生产工艺 |
CN106798275A (zh) * | 2016-12-24 | 2017-06-06 | 唐清池 | 一种含有益生菌发酵粉的枣夹核桃及其制备方法 |
CN106858435A (zh) * | 2016-12-30 | 2017-06-20 | 山西省农业科学院高粱研究所 | 一种口感香脆的红枣夹核桃加工工艺 |
CN108576711A (zh) * | 2018-04-25 | 2018-09-28 | 北京宫御坊食品有限公司 | 一种枣夹核桃及其生产工艺 |
CN111466540A (zh) * | 2020-05-19 | 2020-07-31 | 山东百枣纲目生物科技有限公司 | 一种枣仁派的制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104323342B (zh) | 一种葛仙米营养粉、制备方法及应用 | |
CN102551156B (zh) | 一种天然养生鲜榨饮品原料软包装罐头及其制备方法 | |
CN106983064A (zh) | 一种糯米糕及其制备方法 | |
CN103653146A (zh) | 一种山楂柚子饮料及其制备方法 | |
CN101305806A (zh) | 抗病健身益智增高十三味多营养彩色面食料 | |
CN102228254A (zh) | 沙棘黄酮香麦胚芽清血素速溶粉或胚芽茶及其制作方法 | |
CN103404567A (zh) | 一种桔梗虾壳饼干及其制备方法 | |
CN105368691A (zh) | 一种桑葚蓝莓果醋的制作方法 | |
CN103875762B (zh) | 一种以南瓜和豆粕为主要成分的营养馅饼及其制作工艺 | |
CN105410690A (zh) | 一种薏仁紫薯果粥粉及其制作方法 | |
CN115462511A (zh) | 一种枣仁派的制作方法 | |
CN113575811A (zh) | 一种黑青稞萌芽谷物饮料及其制作方法 | |
CN113180164A (zh) | 一种百香果果蔬汁配方及其加工工艺 | |
CN105211776A (zh) | 一种玉米糁降血压降血脂夹心南瓜卷及其制备方法 | |
CN105231354A (zh) | 一种养颜的藕粉及其制备方法 | |
CN104726320A (zh) | 一种无花果蜜醋及制作方法 | |
CN108835191A (zh) | 一种无花果月饼及其制作方法 | |
CN108812803A (zh) | 一种无花果千层酥及其制作方法 | |
CN104509865A (zh) | 一种营养栗子保健粉的加工方法 | |
CN104522574A (zh) | 一种核桃莲藕养生饼的加工方法 | |
CN115462515A (zh) | 一种真空冻干速溶即食汤块的制备方法 | |
CN117106540A (zh) | 含有藏药组分的青稞醋及其制备方法 | |
CN116268289A (zh) | 一种可开胃的陈皮绿豆糕 | |
CN110876455A (zh) | 一种豆米混合品羹粉及其制备方法 | |
KR20090100103A (ko) | 홍삼 엿강정 및 그 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20221213 |
|
RJ01 | Rejection of invention patent application after publication |